Meal Prep Magic!
I was working yesterday for one of my personal chef clients. He eats a variety of plant based and lean proteins for his health. Basically, the everything-diet. He had some family visiting from out of town. Normally, I make his plant based chili with tempeh and beans. However, with company visiting I wanted to be sure of two things.
1 – that everyone would give the chili a chance. Have you ever seen someone make a funny face when they hear a dish is healthy?
2- that the sodium wouldn’t get out control. After all, I’m a healthy chef!
So, I chose the beef-less crumbles because of their appearance. Looks just like beef. The tricky part is the sodium. This small package has a fair amount per serving. To rectify that I thoroughly rinsed my kidney beans, I didn’t salt my onions, I used water instead of vegetable stock to simmer, and my tomatoes were free of added salt.
It turned out delicious!
Just a friendly reminder that just because something is plant based does not mean it’s healthy. It all boils down to how you prep it. If you’ve been following my cooking tutorial you know this! If you haven’t signed up, why not?
www.everything-diet.com
An easy way to eat the rainbow is with sweet peppers! Rinse, dry, chop off the top, clean out the seeds, make small cuts in the form of a “T” so it’s easy to stuff, toss with a little olive oil, place upside down on a baking sheet, roast at 425 in the oven for about 30 minutes or until soft, remove from heat and let cool. When you’re ready to eat stuff with your favorite seasoned lean protein, veggies or complex ca
Back to the food……!!!! I get tons of compliments on my dairy free pesto! The reason is simple. Oven roast the garlic for a mild and mellow flavor. Toss a few cloves with Olive Oil and wrap in tin foil. Bake at 350 for about 10 minutes or until slightly brown. Not burnt or charred! Add to your fresh basil, pine nuts, more olive oil, fresh lemon juice, salt and pepper and blend till smooth. This will keep for up to three months in the freezer with no dairy!