Welcome to our Set the Table with Love blog page!
Here you will find some of my favorite healthy recipes, that you and your whole family will enjouy. This blog is for everyone! No labels here. The recipes are created to help you look and feel YOUR BEST YOU. They are mostly plant based and full of flavor and easy to make, but I do offer some lean meat options as well. I will aslo provide some natural healing remedies and tips. So enjoy our blog, to find more recipes not on this website, please visit our other blog, www.setthetablewithlove.wordpress.com
|Posted on November 6, 2017 at 2:10 PM||comments (1)|
Growing up as a kid. I absolutely loved eating sloppy joes. They were one of my all times favorites, but not the healthiest. So what does a girl do when she is taking on a 30 day vegan challenge and craving sloppy joes. No problem, add beans, instead of meat. This recipe has everything in it that I remember about my Mom's sloppy joes growing up, that sweet, sour and smokiness that made them so good. I addd french lentils to this recipes, but you can add white northern beans or dark kidney beans, if you like. I mushed up some of the lentisl to give texture and left the rest whole. Lentils are high in plant based protein and fiber, so you are not missing any protein and it's good for you. I hope you will use this recipe in your "Meatless Mondays" or any time of the week.
FOR THE LENTILS
COOK ACCORDING TO PACKAGE INSTRUCTIONS, BUT YOU WILL NEED A CUP OF LENTILS FOR THIS RECIPE AND I USED
LOW SODIUM VEGETABLE BROTH AND WATER FOR THIS RECIPE, FOR MORE FLAVOR.
FOR THE SLOPPY JOES
2 Tbsp olive oil
1 small white onion, finely chopped
2 cloves garlic, minced
1/2 cup red bell pepper, diced
1/4 cup poblano peppers, diced
Sea salt and black pepper to taste
1 15 oz. can organic tomato sauce
2 Tbsp brown sugar,
2 Tbsp low sodium vegan Worcestershire sauce
2 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
COOK YOUR LENTILS ACCORDING TO PACKAGE INSTRUCTIONS. I USED VEGETABLE INSTEAD OF WATER. Once drained, set aside.
In a large skillet over medium heat, heat your oil. Once heated, add, add oil, onion, garlic, bell peppers and poblano peppers. Season with a pinch of salt and pepper and stir to combine.
Sautè for 4-5 minutes,until the peppers and onions are tender and slightly browned. Add in the tomato sauce, brown sugar, worcestershire sauce, chili powder, cumin,garlic and smoked paprika, Stir to incorporate the spices.
Add in the cooked lentill, stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.
Taste and adjust flavor as needed.
I added the sloppy joes on a sweet potato with some homemade vegan coleslaw.
|Posted on January 20, 2016 at 5:40 PM||comments (0)|
Valentine's Day is coming up and this vegan sweet treat will allow you to indulge in chocolate, peanut butter and a little spice. Also it is great for boosting your energy. Check out my Raw Maca Root Spicy Peanut Butter cups. Here's the deal on these peanut butter cups, a girl needs her sweets, but I don't need the extra calories. So , these babies were birth into my world.
I believe healthy eating and living is all about enjoying life to the fullest, even it just a little piece of chocolate. Enjoy it with your whole being.
These cups are loaded with flavor and they are very healthy for you. Here's is some awesome information on Maca root Maca Root WebMD
Maca is a plant that grows in central Peru in the high plateaus of the Andes mountains. It has been cultivated as a vegetable crop in Peru for at least 3000 years. Maca is a relative of the radish and has an odor similar to butterscotch. Its root is used to make medicine.
Maca is used for “tired blood” (anemia); chronic fatigue syndrome (CFS); and enhancing energy, stamina, athletic performance, memory, and fertility. Women use maca for female hormone imbalance, menstrual problems, and symptoms of menopause. Maca is also used for weak bones (osteoporosis), depression, stomach cancer, leukemia, HIV/AIDS, tuberculosis, erectile dysfunction (ED), to arouse sexual desire, and to boost the immune system. In foods, maca is eaten baked or roasted, prepared as a soup, and used for making a fermented drink called maca chichi. In agriculture, it is used to increase fertility in livestock.
I have used Maca root for hormonal imbalance and to help increase my energy levels. It has worked wonderfully. I strongly suggest before using any supplement to consult your primary care physicians. Maca root has been know to increase estrogen levels in people that are estrogen sensitive.
So, back to the recipe.I also added a little cayenne pepper in these peanut butter cups to give some heat to warm the body up, to help with blood flow and help promote fluid elimination. These are great for pre and post workout. I hope you enjoy them. I would suggest eating one and see how your energy is flowing, before consuming more.
Raw Maca Root Spicy Peanut Butter Cups
1/4 cup cacao powder
1/4 cup liquid coconut oil
1/3 coconut nectar, or you can use maple syrup
1/4 tsp organic vanilla extract
pinch of cayenne pepper
pinch of sea salt
Raw Maca Root Spicy Peanut Butter Cups
Raw Maca Root Spicy Peanut Butter Cups
6 teaspoons peanut butter
2 tsp maca root
For the chocolate:
Whisk together the ingredients until smooth. Pour about 1 teaspoon of the liquid chocolate into the bottom of 6 mini cupcake papers or more to make sure you cover the bottom and have some coming up the sides. Put in the freezer for 5 minutes or until the chocolate has hardened. Remove from freezer. Add a scoop of 1 teaspoon of peanut butter onto each chocolate base, then cover with the remaining liquid chocolate. Put in the fridge 20 minutes minutes to harden. Remove mini cupcake papers and Enjoy!
|Posted on November 28, 2015 at 9:10 PM||comments (0)|
Sweet Potato and Apple Hash brown with a Fried Egg
1 extra large sweet potato [peeled and shredded]
1 medium gala apple ( peeled and shredded)
1/2 tbsp ginger (peeled and shredded)
1 1/2 tbsp. olive oil
1/4 c. gluten-free flour
1/4 tsp. ginger powder
1/4 tsp. of cinnamon
1 tsp. sea salt
1/2 tsp. fresh ground black pepper
2 tbsp. coconut oil for frying
1. Wash and peel sweet potato and apple, then shred them. Using a colander, rinse the
sweet potatoes until the water runs mostly clear. Squeeze the rinsed potatoes to
remove excess water and empty them into a medium bowl with the shredded apples
2. Add flour and all the spices to the vegetables and ginger, mix everything well.
3. Add 2 tablespoons of coconut oil to a cast iron skillet or regular non stick skillet and heat on
medium-high. Test the pan by tossing in a couple of sweet potato shreds — if it
crackles, the pan is ready. Use a ¼ cup to measure the hash brown mixture into the
pan and then use a spatula to flatten them out into a nice circle.
4. Cook for 3 minutes, then flip and cook for 2 more, you may need to adjust time
based on your stove. When golden brown they are ready.
5.Remove them from the skillet and allow them to cool for a few minutes on a paper
1. Heat 1 tsp. olive oil in nonstick skillet over medium-high heat until hot.
2. Break your egg and slip into pan. Immediately reduce heat to low.
3. Cook slowly until whites are completely set and yolks begin to thicken but
are not hard. Take your spatula, place it under the egg and carefully flip it over
in pan. Cook second side to desired doneness. I cook mines until the whites are not watery, but solid.
You can serve them in a cast iron mini skillet for individual serving or in a large skillet with a fried egg on top of each hash brown. This recipe makes about 6-8 hashbrowns.
|Posted on November 28, 2015 at 8:45 PM||comments (0)|
For those cold mornings, this yummy breakfast is loaded with protein and lots of fiber. I love this quinoa option, instead of oatmeal. Please, do not get me wrong, this girl loves her oatmeal, but let's expand our minds a little. The breakfast is also great if you use millet, aramanth or the classic steel cut oats. Enjoy!
Cinnamon Apple Quinoa with
Roasted Cinnamon Honey Walnuts
2 cup of water
1 cup of Quinoa
1 medium apple chopped ( add at
1 tbsp. of cinnamon
pinch of sea salt
1 tbsp. of honey to drizzle over
Cinnamon Honey Walnuts
1/4 cup of organic honey
1 tbsp. coconut oil
1/2 tbsp. of cinnamon
2 cups of walnuts or pecans
3/4 tsp. of sea salt
1. Wash the quinoa with water, using a strainer. Drain off the water just like you
2. Place quinoa and water in a medium sized saucepan, bring to a boil. Reduce to a
simmer, cover, and cook until all of the water is absorbed (about 15 minutes).
3. You will know that the quinoa is done when all the grains have turned from
white to transparent, and the spiral-like germ has separated. Remove from heat and set aside. While quinoa is
cooking prepare walnuts.
Roasted Cinnamon Honey Walnuts
1. Line rimmed baking sheet with parchment paper; grease paper with the coconut oil. Set aside.
2. Take the honey and warm it over a double boiler. Using a medium
microwaveable bowl, add honey in the bowl. Add water in a deep sauce pan and
place bowl on top. Simmer the water on low heat, do not allow the water to touch
the bowl. Allow the honey to warm up, 1-2 mins. Stir in cinnamon. Add nuts and
toss to coat; spread on prepared pan. Bake in the oven at 350°F, stirring once,
until golden and bubbly, about 15 minutes. Transfer sheet to a cooling rack and
stir; let cool completely (mixture will harden). Break up into bite size pieces and
place in bowl; toss with salt.
3. Stir apples into your quinoa,. Also stir in the tbsp. of cinnamon and a pinch of
4. Add quinoa into a bowl and add the roasted cinnamon honey walnuts on top and a
drizzle of honey.
You will have more than enough roasted walnuts for another breakfast or you can
toss it over ice cream, cupcakes, even on salads.
I like to add a little warmed almond milk sometimes to this recipe when I want more
of a cereal consistency.
TIP: Also add cranberries or raisin instead of the cinnamon honey
walnuts. It is a great alternative for people with nut allergies.
|Posted on November 28, 2015 at 8:35 PM||comments (0)|
I will make this blog, quick and sweet. But don’t get that twisted. The flavor will still be explosive. I will let the recipe do the talking. I have this recipe in an earlier blog, but I used butternut squash and regular sweet potatoes. I decided with this recipe to use purple sweet potatoes, instead. Boy, I could not wait for this soup to be done, for one reason only, outside of tasting it, the color. Purple soup! Yes! Purple soup.
2 tbsp olive oil
1 large sweet purple potato, peeled and small cubes
1/2 cup onions, peeled
1 garlic clove, finely chopped
1 tsp fennel seeds
1/2 tsp thyme leaves
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cayenne pepper
3/4 cup vegetable broth or more for consistency
1 tbsp maple syrup
Sea salt and pepper to taste
Coconut Maple Cream
1/2 cup canned coconut milk, you want the cream part of the milk. Refrigerating the coconut milk will make it more solid.
1 tsp maple syrup
In large saucepan on medium heat, add the olive oil. Add purple sweet potatoes. Stir and cook for 10 minutes or more, until soften. Add onions and garlic. Stir and cook for 3 minutes. Add fennel, thyme and spices. Stir. Add vegetable broth. Turn up heat and allow to come to a boil. Turn off the heat and remove the pot and allow the soup to cool down, before adding to the Vitamix.
Prepare Coconut Maple Cream.
In a food processor add coconut cream, maple syrup and a pinch of sea salt. Process until smooth. Do not over process the coconut cream, where it liquifies. You want it to be smooth like a whipped cream. Place in a bowl and set in the fridge.
Once the soup has cooled down. Add the soup to your Vitamix or blender. Blend until smooth. Add the tbsp of maple syrup and blend. If the soup is too thick add a little more vegetable broth. Taste it for seasonings. Add more sea salt or pepper, to taste.
Add the soup back into a sauce pan to heat up. Heat the soup up on medium heat, while constantly stirring. Remove from heat. Serve immediately in your favorite soup bowl. Add the coconut maple cream in the middle of the soup and garnish with thyme leaves.
|Posted on November 28, 2015 at 8:30 PM||comments (0)|
This dish was inspired by how beautiful I think french lentils are. I love cooking with them. They whole their texture very well and that makes any dish look incredibly elegant. I have made soups, stews and salads using french lentils. I would like to share this grilled salad recipe I made over the summer. It was a true winner. Very light and loaded with vegan protein. I always looking for ways to incorporate more vegan protein in my families diet. I believe this one hit the mark. I hope you enjoy it as well.
1 cup onions, finely diced
2 cloves garlic, peeled and minced
3 tablespoons olive
2 cups French lentils
1 teaspoon dried thyme
1 1/2 tbsp Madrecita Salt Free Garlic Herbal- Seasoning ( a must have)
3 bay leaves
1 tbsp sea salt or more to taste
4 romaine lettuce leaves, Large
10 -12 cherry tomato, halves
Place a large saucepan over medium heat, add oil. When hot, add chopped vegetables, and sauté until softened, 5 to 10 minutes. Add 6 cups water, lentils, thyme, garlic seasons, bay leaves and salt. Bring to a boil, then reduce the heat to medium.
Simmer lentils until they are tender and have absorbed most of the water, for 20 to 25 minutes. Drain any excess water after lentils have cooked. Check the seasonings. Add more no salt garlic seasonings or salt, if needed. I usually add more of the garlic seasonings at the end to build the flavor of the dish, if needed.
I used my George Foreman grill. Heat up the grill and add oil to the grill. Remove the leaves from the head ( make sure they leaves are dry) and add salt to each leaf. Add the leaves to the grill and allow to cook for about 2 minutes, until they have a nice char on them. Remove from the grill and place on a platter. Take the lentils and add them on top of the leaves and garnish with the cherry tomatoes. Serve immediately.