Summer Squash & Zucchini Noodles

If you're anything like me, you crave comfort food when you're stressed. Growing up in a big Greek family, when something was wrong, my mi̱téra was always there with lamb and rice or my favorite avogolemona soup. Considering my dietary choices, I no longer eat those foods (but, goodness, do I miss them!). Aside from my favorite Greek foods, we always had a lot of pasta around the house. Of course, it was the "enriched" semolina, which I also no longer eat. I still love pasta and, while I may not be able to find a good substitute for lamb, I have found a wonderful way to make healthful noodles using squash and zucchini, which is also quite simple.

First, grab a large pan, and drizzle in some EVOO, flaxseed oil, and/or fish oils. I used EVOO and flaxseed oils (which are the gel tablets in the photo above). Also, grab the salt and pepper. Turn your stove top to medium-high heat and let the oils warm.

Grab a couple of either (or both!) and peel in long strips until you get to the seeds. Quick tip: leave the zucchini and squash on the cutting board when you're peeling them as they do get very flimsy and will probably break if they're held over the bowl.

Once everything is peeled and the pan has warmed with the oils lubricating the circumference, put all the peels into the pan and toss a few times until the oils have coated the peels. At this time, also add a pinch of salt and pepper and toss again.

While the noodles are cooking, I chopped up some tomatoes, onions, and mushrooms and cooked them in a pan on medium-high heat with a pinch of salt and pepper as well as some oregano. Once these have cooked, the mushrooms will be a lovely brown color, the tomato skins will have softened, and the onions will have lost some of their color. I added a splash of red wine and reduced the temperature to a low simmer.

By the time the noodles have cooked thoroughly, the other veg should be about done as well. Remove everything, plate, and voila!

This could be my new favorite dinner dish! Amazing colors and wonderful flavors! I had a small corn on the cob on the side, which went quite well. There is absolutely no residual taste of the flaxseed oil, which is something I always worry about since it has such a strong odor and taste. Would be great with champagne or a white wine with brighter, sweeter notes. Strawberries for dessert!

Quick Quinoa & Ginger and Coconut Vegetables

The other day I made a new batch of quinoa so I thought I'd share how quick and easy it is to make!

 First, I'll start with my tres facile quinoa recipe and then tell you how I also cook the veg I add to it. Depending how much quinoa you want to make, the ratio should be 1 cup quinoa to 2 cups water. Normally, when cooking, you'll add your food to salted water when the water has already heated. In this case, though, you just throw it all in together and put it on the stove at medium heat. Once the water has boiled, you must turn it down to a simmer. The quinoa will absorb all the water in the pot during the simmering, which is why it is necessary to keep to the ratio of 1:2. The entire process takes about 20 minutes and you won't really need to stir or check on it, except for to reduce the temperature. When I have finished cooking, I immediately put the quinoa in a large glass bowl and cover. This is not necessary, however, unless you're wanting to eat promptly thereafter. The above picture is quinoa after it has been cooked and is ready to eat. Gorgeous, non?

While the quinoa is cooking, I will spend a few minutes chopping up all my veg. Above, I have one medium onion, one cucumber, six champignons, and two medium tomatoes. These are all items I have on hand on a regular basis. Feel free to put your spin on your dishes and add in other items, such as squash, carrots, corn, broccoli, bell peppers, peas, et cetera. If you're going to use carrots, though, make sure they are thinly sliced.

One everything has been chopped, I add everything into a large pan on medium to high temperature (you will find that your cooking options vary slightly depending on factors, such as altitude, so please consider that when cooking) and add just a bit of whatever spice I'm in the mood for. Lately, I've been loving turmeric! As the vegetables warm, they will release their juices, especially tomatoes. Once all the juices have come to a boil, I have the option to do a few different things. Typically, I'll add a sweet red wine and reduce. When you reduce the temperature, the vegetables will re-absorb the juices in the pan and, therefore, if you supplement the juices with something, your veg will take that flavor. While red wine is typical and, of course, wonderful, this time I decided to add a bit of coconut milk along with the turmeric and a bit of ginger. The ginger must be grated, I have learned, as it provides a VERY pungent smell and flavor that can be quite overpowering but is wonderful in moderation.

I thought this time I would like a little more variation of flavor and texture so I added in a lovely green apple, which proved to be absolutely delicious and a lovely contrast to the other flavors!

Finally, I added everything into the big glass bowl together and plated. It was scrumptious! Of course, I typically also add in a few handfuls of black beans, kidney beans, or something of the like for a little more substance. I forgot this time so I added it in later after blanching them, which is simply adding to boiling salted water for a few minutes and then immediately submerging in cold water. I drain and spice simply with a bit of salt and pepper. Et Voila!  This amount should be enough for at least a week if, like me, you add a bit to one meal a day.

On an additional side note, if you would like to add any oils, such as EVOO, fish oil, or flaxseed oil, for dietary enrichment, the appropriate time to do so would be at the end, as I believe the vegetables are much more satisfying when still firm and well-textured. No one likes a limp green bean! Oils should be drizzled over prepared and plated dishes, a mon avis.

Vegan brownie recipe on the way!

Kombucha, Take Me Away

 Sweet, sweet dreams and, hopefully, a good night!

This is my adorable cousin Whitney. She thought my Kombucha smelled soooo good! She took the little packet and has been running around with her nose in it sniffing! So cute!

My Favorite Things: KOR Water Hydration Vessel

Up until this year, I had always been an Evian girl, constantly toting around that signature litre bottle - or two. I started considering my ecological (and economic, for that matter!) footprint and decided it was time for me to find another chic option. In my search, I found a few seemingly insurmountable problems: 1. I drink a lot of water - up to three liters a day - and a bottle holding a mere 8-10 ounces just won't do. 2. A lot of water bottles are UGLY! I wanted something chic and attractive and I never thought it would be so difficult to find something appealing.

Finally, the day came when I found my beloved KOR Water Vessel! Not only do they hold 25 ounces of water but a portion of all proceeds go to helping save the environment! They come in four colors and each color benefits a different foundation. I chose orchid pink, which benefits the global water crisis.

To buy a KOR Water Vessel (and help save the world), go to KOR Water. Use the code KWS-12383 and you'll save 15% off your purchase!

Soy Garlic Asparagus with Quinoa and Ginger

Today is a beautiful day! I slept in a little, took my puppy for an hour jog, cleaned up, and then made the most amazing asparagus dish! Even if you don't care for asparagus, I'd encourage you to try this because it was delicious and so simple!

First, take your asparagus and chop off the white ends. In my experience, they don't cook well and are very difficult to eat. (On a side note, if you happen to have a compost, you know exactly what to do with these ends. If you don't, I'd encourage you to look into it. Growing your own veg is not only most cost-effective but it's very satisfying and will produce some of the best you've had!)

Throw the asparagus in a pan on medium heat and cover with a bit of low-sodium soy sauce along with some julienned garlic and ginger. Take two garlic cloves and, one at a time, lay under a knife and mash with the base of your hand and then chop. Fresh ginger, a 1'' - 2'' segment, should be peeled and then chopped. Cover and cook until stalks are soft and flexible (5-7 minutes). 

Next, add in your prepared quinoa with whatever veg you prefer. (See this post for how I make my quinoa). Reduce heat to a simmer and let the quinoa absorb all of the juices and flavors. Just a few minutes and everything will be ready to enjoy!

Finally, plate and serve. The dish is very flavorful as is but perhaps adding a little bit of lime, turmeric, and fresh ground black pepper would be good as well. I took peppermint tea with my meal and it proved to be very refreshing and invigorating!

Because I am not wise, I listen

A weeks worth of wisdom in pictures

Watch This: Foods that Kill Healthful Eating

This video helped me get back into touch with the reasons I initially went vegan years ago. I'm not exactly a PETA member and my motivations have never been rooted in that mentality, though I don't condone any sort of cruelty to animals whatsoever. My driving force was my own health and wellness and, if that helps save a few animals in the process, all the better.

Vegan Portobello Burger

Today, I was craving a burger like no other! However, in my recent mission to go back to my strictly vegan lifestyle (well, mostly vegetarian for now), I've shunned buying all meat products. Instead, when I do have a craving for something unhealthy, I've decided that I'll try to make a similar dish using vegan/vegetarian principles. Sometimes, it works out and other times it most definitely does not. My vegan portobello burgers worked out pretty well today so I thought I'd share my recipe and a few pictures.


Every week, I make a big batch of quinoa with whatever veg I happen to have on hand. It's great to add to any dish and, because quinoa is amazingly satisfying and tasty as well as being very nutritious, I don't feel like I'm depriving myself. This week, I added tomatoes, black beans, red onions, a few bits of red bell pepper, artichoke, and cucumber which I sauteed and then reduced in a sweet red wine.



Since I already had my quinoa and veg done, my first step was to remove the gills from the inside of the portobello mushroom with a spoon. (Please note, you should never rinse the portobello in water) Next, with a small basting brush, I covered the portobello in extra virgin olive oil (EVOO). Then, I heated the oven to 300F and cooked for 8-10 minutes until nicely browned.


To make the burger patties, I took additional kidney and garbanzo (chickpeas) beans and mashed them. Then, I took my quinoa mixture and the mashed beans and molded it together into little patties. Next, I added natural sea salt and ground black pepper and placed them onto a tray covered in aluminum foil. After the mushroom was finished cooking, I placed these in the oven at 450F for 15 minutes.

Finally, I placed a patty on top of the portobello mushroom and arranged some tomato, onion, and artichoke hearts that I had sliced while waiting for the patties to cook. Et voila! You can add condiments or spices to suit your tastes. I prefer to add as little in the way of spices and oils as possible. To make this more like a burger, I'd suggest adding a vegan mayonnaise or ketchup. Also, in place of the mushroom, there are some really wonderful vegan sprouted grain breads available.

To whomever reads this, thank you for sharing in my first recipe blogging experience! Please feel free to comment with any suggestions or questions!