Category Archives: his plate/ her plate

His Plate / Her Plate # 6 – Cilantro Lime Marinade

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This week, limes were on sale and I bought a ton of them.  I couldn’t juice them fast enough so I set out to figure out something to make with them for dinner.  I recently got a Vitamix  (!!!) and it came with a huge cookbook and I was looking through it for some ideas.  I found a cilantro lime marinade that sounded really good and simple.

All you need for the marinade is

  • 3 limes peeled and cut in half
  • 1 cup of cilantro
  • 1/4 cup olive oil
  • 1 clove of garlic
  • salt and pepper to taste

Throw that in your blender and blend until its smooth, then just pour it over your chicken and veggies.

I put Jake’s chicken breasts in a sandwich bag and marinated his chicken while we were at the gym and  for me I marinated vegetables and white beans.  I sautéed my vegetables but I would have rather grilled them on my George Forman grill.  The problem was I only have one grill and I was grilling Jake’s chicken so to save time I just threw mine in a pan.

veggies

I also made a fresh salsa with avocado in it.  I don’t know why I never made my own salsa before.  It was so easy, and so much better!  for my salsa all I used was:

  • 4 plum tomatoes
  • 1 jalapeño
  • 1/4 red onion
  • 1 avocado
  •  juice of 1 lime
  • cilantro to taste
  • salt and pepper to taste

All I did was dice the tomatoes and avocado, and the onion and jalapeño I chopped really fine squeeze the lime juice over it, stir and put it in the fridge for the flavors to come together.  Now I am going to start experimenting.

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Mine was so hard to make it look pretty so I ended up giving up and just put it on the plate.  We were so hungry and I didn’t want to dirty anymore plates.  Pretty or not it was really good but I think next time I might sweeten up the marinate for the veggies.  All that acid works well on meat and probably tenderizes it but the veggies tasted a smidge tart for my liking.

Some of you might be wondering what the heck that pile of rice is in the back.  Well its black rice.  No, it is not marinated with anything, it’s just simply black.  I was honestly nervous the first time I made it for Jake, but turned out he loved it and now I stocked up.

blackrice

So what are the perks of black rice aside from looking cool on your plate?  It is actually even better for you than brown rice.  A spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries.  It also has less sugar and more fiber and vitamin E antioxidants.  Anthocyanin antioxidants can reduce the risk of cancer, heart disease, and other health issues.  Sounds good to me.  It is kind of sticky rice so I kind of want to try to make sushi out of it next.  Try it and let me know what you think!

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His Plate/ Her Plate #5 – Taco Bowls

There is no secret about it Jake and I love a good taco night.  But the problem with taco night is you can gobble down a ton of tacos before you even realize it.  Having all the fixings laid out in bowls ready to pile into our tortillas makes us forget about portion control which can be a problem, especially on my end.

To change it up, but still enjoy our mexican food I decided to bake tortillas into my own little bowls.  I am sure you have all seen the as-seen-on-tv gadget that bakes up perfect bowls in a few minutes.  Thats all good, but i decided why should I buy another thing to cook only one item, so brain storming I went.  I have heard you can just flip over muffin tins and put the tortilla in there to get the shape, but the problem is I baked vegan brownie cupcakes at Jake’s house over the holidays and have been to lazy to take the tins home, so what else did I have that was oven safe?  MASON JARS!!

tacoshellI know, that doesn’t look like it is going to work, I was skeptical but you’ll see.  All I did was take the jar and flip it upside down on a cookie sheet, then sprayed each side of the tortilla lightly with coconut oil.  Drape the tortilla over the jar and bake it at 350 until its crispy, usually about 10 min or so.  This would probably work better if you heated the tortilla in the microwave for a few seconds to get it softer, but this was the first time I tried it and I wanted to start with as few steps as possible.

Now for the filling.  Jake’s go to protein is turkey and chicken.  The poor guy seems to eat it every day.  I always ask if he wants to change the turkey for beef but he always declines, so don’t think I am a one protein wonder.

IMG_0573Sorry to the vegetarians on my page, I know yuck… I cooked the turkey in no oil and seasoned it with different taco-eque seasonings.  Jake says I do a good job seasoning it, I have never tasted it I just go by color and I never measure.

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My filling is a little prettier.  I cut up zucchini, red onion, and every color bell pepper you can buy.  I usually have a huge bag of this mixture cut up in my fridge, and I pretty much just add it to whatever I am eating that day.  It’s super easy and keeps me eating my veggies.

I also made a natural spanish rice mixture from a box, and unfortunately had to buy guacamole because none of the avocados were ready at the store I was at but it worked out because it was getting late and I honestly didn’t really need another thing to make.

Now for the good stuff!  Check it out all piled together

meatbowllabeledJake’s is rice, black beans, turkey, salsa, cheese and jalapeños that he picked off right after the photo was done.

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Don’t worry my bowl isn’t nearly as bland as his!

veganbowl2labelMine starts with raw baby spinach, a little rice, black beans, my sautéed veggie mixture, salsa, and guacamole, then I piled on more jalapeños when I was done lol.

veganbowlI baked the tortillas just a smidge too long, but I also think they also needed to go a bit lower in my oven to be more centered since the jar was holding them up.  So if you cook them as I did maybe lower your rack before you put them in.  I liked them super crispy though so they were fine for me, plus these were whole wheat so they are a little darker than the standard wheat tortilla anyway

Let me know what you think and if you try it!  It was so easy and really good!

 

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His Plate / Her Plate #4 Teriyaki Meatballs with Stir-Fry

It’s been a bit since I have done a his plate / her plate blog post.  I got a little uncreative for a bit and just started making our easy go to meals.  The other day I was in the grocery store and I saw these pineapple teriyaki chicken meatballs in the meat department and I thought that would be a cool thing to base a recipe off of so I grabbed them.

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Seemed healthy enough, plus the only calorie watching that Jake does is watching all the food go into his belly…. not fair right? Well I suppose its not that easy for him, he eats healthy but you know what I mean.

Anyway I figured I could make my own vegan soy-free meatballs and found a recipe online then I changed my mind and went to the salon and did a Brazilian Blowout on my hair instead (this girls gotta have frizz free hair for the summer!) So I did the next best thing, I took a Field Roast sausage, broke it into pieces, tried to roll it into balls (It didn’t really work too well) then I poured some teriyaki sauce over them and sauteed them.  Taste wise it was really good though!

veganrawmb_rtFor the stir fry I just took a ton of frozen veggies and threw them in a pan and cooked them until they weren’t frozen anymore.  Broccoli, snap peas, carrots, onions, corn, you name it it went in there.  Oh and some frozen pineapple chunks!  No oil, no sauce, no salt, no pepper just veggies… way healthier

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yes even my pans are pink!

Now here is the funniest part of the meal…. I was cooking the brown rice and I figured while I had everything simmering I would set up my light box and my lighting to shoot the food.  I didn’t realize how high I had the flame up for the rice and I burnt my rice while I was setting up to shoot it!  How much of a hipster fail is that!?!?

945564_10200817380852195_295174576_nand yes that went on instagram… of course, to many clichés to name.

Now for the finished product that I slaved over.

His Plate:

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closemeatball_rtHer Plate:

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closeveganmb_rtNot too shabby I’d say.  Our plates look almost identical and it really wasn’t too much of an extra effort to make both.  Of course it would just be easier if Jake would just be vegetarian, but then he wouldn’t be Jake, and as long as he doesn’t force me to eat meat, I will only force him to eat half of his vegetables lol.

 

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His Plate/Her Plate #3 Chili Cornbread Jars

My friend Bianca introduced me to a website called The Kitchn (yes its spelled that way) the other day, and while I was reading it I stumbled upon this idea for chili topped with cornbread baked in mason jars.

I have a TON of jars, and I like all the other things so I figured I’d try to make them into a vegan and Jake suitable version.

I figure everyone has their own chili recipe, I kind of make mine up as I go along.  But the basics of mine is a can each of black, kidney, and pinto beans, tomato paste, canned diced tomatoes, chili seasoning, and for this one I added chopped onion, garlic, bell peppers, and yellow and green squash.

chilicornbread3-rtFor Jake, I sautéed ground turkey with some chili seasoning in a separate pan then scooped some of the vegan chili and mixed it in, so it was super easy to make the veggie version into a meat-eaters version!

After I made my chili, I made a cornbread batter.  I was originally just going to make it from a boxed mix, but I only had time to go to a conventional grocery store and they only had the standard Jiffy brand and Betty Crocker.  Personally I like to only buy organic corn because corn is one of the most genetically modified foods that we eat and I try to avoid GMO’s.  On top of that did you know that the Jiffy mix had LARD in it!!! um ew.  It also had hydrogenated oils and a ton of other gross things so I left that on the shelf and walked away.  While I was at the store I googled for recipes and came up with an easy vegan recipe that I of course tweaked. hehe

chilicornbread1-rtBasically for this recipe you need

  • 2 cups Organic corn meal
  • 1 cup all purpose flour
  • 2 cups unsweetened almond milk (even better if its your own)
  • 1/3 cup melted coconut oil
  • 2 tsp raw apple cider vinegar
  • 2 tsp aluminum free baking powder
  • 1/2 tsp of salt
  • 3 tbsp of maple agave nectar or raw agave nectar
  • 1 cup of organic corn

First you want to add the apple cider vinegar to the almond milk and whisk it until it is foamy and set it aside,  then sift the dry ingredients together in another bowl. Once you have sifted the dry ingredients add the coconut oil and agave to the almond milk mixture whisk again then add it to the dry ingredients and stir them together.  Add the corn if you like corn bits in your cornbread and mix enough to get them mixed but be very careful to not over mix as it will make your cornbread tough.

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Once you get the cornbread batter mixed, fill the mason jars (i used 16 oz jars) a few inches under the mouth of the jar then top with the cornbread batter, just make sure that you leave about an inch of space for the bread to rise a bit.  After all, part of the cool thing about these is that you can just put the lid on the jar and take these to go so you you want to make sure the lid fits!

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After I filled my jars, I placed them on a baking sheet and baked them in the oven at 350 degrees for about 20 minutes or until they were lightly browned.  Also make note, this batter makes more than what is needed for the 4 jars, so either make more chili jar, or just make muffins or a pan of the rest of the cornbread!

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Jakes turkey chili on the right and my vegan chili on the left

One thing is because the cornbread doesn’t have eggs in it, its not going to brown as much as a normal recipe would.  Jake liked it, but he did say that they were missing a bit of the creamy-ness that the lard gives to it.  Either way, he better get used to a lard-free life because thats just gross and bad for you.  I think if I make this recipe again I will make the salt 1 full teaspoon as I felt it was lacking a bit of seasoning.

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I made 2 for each of us so we each had lunch for the next day.  Jake took his to work and heated it in the microwave which is safe to do, just make sure that you take the lid off of course since its metal!

I have to say that I am a little obsessed with these now and I am already brainstorming what other jar dinners I can make.

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His Plate/ Her Plate #2 -Buffalo Chicken/ Buffalo Cauliflower

Today was a pretty successful dinner.  I decided on making a better version of buffalo wings.  It might not have been the healthiest of all dinners, but compared to the actual version it was pretty healthy.  Nothing was fried and my “wing” was actually cauliflower and Jake’s was bone-less skin-less chicken breast tenders.  We baked both instead of frying and even though we did batter them, it was a very light batter and I used  watered down cashew milk (home made) as the liquid.  I based my recipe of the cauliflower off a P.E.T.A recipe but I modified the batter a bit, I used a bit more water so that it didn’t coat too thick on the cauliflower, and I also added hot sauce hehe.

batter

The batter and my homemade cashew milk

cauliflower4

lightly battered and ready for the oven

all crispy

all crispy

Kale sautéed with garlic and olive oil

Kale sautéed with garlic and olive oil

yum

yum

cauliflower2For Jake, I didn’t really do a step by step, his wasn’t as pretty.  I mean who wants to look at raw slimy chicken?  No one.  We tried to put his chicken in my batter before we baked his and I wouldn’t totally say that it was a fail, but it wasn’t perfect either.  I think if we do this again we are just going to season the chicken with salt and pepper and bake with without the batter.

chicken1I can’t get Jake to eat kale so in order to get a green on his plate I had to make him peas, one day I will get him to appreciate his green vegetables more hehe.

Jake also asked for a dessert, which he doesn’t do too often.  I could not think of anything so I started looking up raw recipes.  That turned into just looking up “no-bake” which landed me to this recipe.  I am not good at listening to directions so I changed this a lot.  I used less rice crispies, less cherries, and added coconut shreds.  I also omitted the white chocolate and vanilla, used less chocolate, and added a bunch of peanut butter.  Does it still count as that recipe lol?

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ricecrispy2Now you might notice that that recipe made little cookie like balls, well I guess since I changed so much up mine wouldn’t stick together like that, so I went for the next best thing, a heart shaped bowl.  I pressed it in the bowl and put it in the fridge and out came a huge heart rice crispy treat!

who couldn't love that?

who couldn’t love that?

a perfect dessert to eat while we watch the Walking Dead

a perfect dessert to eat while we watch the Walking Dead

I’d say it was a pretty awesome dinner.   I am now obsessed with the cauliflower idea, and now I am going to use it for other things, like maybe have a barbecue “chicken” night!

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His Plate / Her Plate #1

I am sure we have all figured out by now that I am a vegetarian.  I eat dairy, but I avoid eggs and I really only eat cheese and frozen yogurt.  I typically use almond milk or cashew milk for anything that I need milk for, like my Vega One shakes.  Jake on the other hand eats meat… a lot of meat.

Lately I have been feeling a little lost of what to make for us.  I like to make meals that are the same that satisfy both of us so it at least feel like we are eating a meal together.  I don’t mind making two separate proteins as long as they kind of work together.  Tacos are easy I just make him ground turkey and I use black beans for me and they have been our go to meal but I have been wanting to branch out.  So I turned to the internet figuring I would find a few blogs about a vegetarian/omni couple and what they ate.  Surprisingly only a few showed up and they all seemed to be abandoned or just listed the obvious, pizza – pasta- and chili… duh those are easy.

I posted on Facebook asking for suggestions and people had a lot of good ideas but a lot of it wasn’t very healthy so I started brainstorming myself.  Also a lot of the suggestions were for one meal that was meatless which won’t really work, while Jake is open-minded to my food a lot of it doesn’t interest him taste wise, and it doesn’t have the amount of protein that he needs.  I make Jake chicken a lot, or actually a lot of times he actually cooks it so I don’t ruin it, but chicken is always the go to protein so last night I figured I would surprise him and make him steak.

So you are probably wondering what I made….

Kebobs grilled on my George Forman grill!

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My Plate : Vegan Field Roast sausage in smoked apple sage.  I love these things because they are soy free!

His Plate : Marinated Sirloin cubes.

Both Plates: Bell Peppers, cherry tomatoes, red onion, and zucchini in the kebabs, with quinoa, and roasted sweet potatoes that i seasoned with garlic, adobo, and cayenne pepper on the side.

I’m not going to break down the entire calorie count for mine but the sausage is 240 calories, and I had a half cup of of quinoa which is 111 calories.  I didn’t season or put oil on the kebabs and the sweet potatoes only have a few tablespoons of olive oil on the entire batch that I made (which was more than is shown).  I’d say the sweet potatoes were probably around 150 calories max, so my dinner was about 500 calories which isn’t too bad.

It was a pretty good meal, and it was nice to have something a little different than what we usually have.

So now this is a new challenge to myself, figuring out new healthy meals that we can eat together, now to start planning the next meal!

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