Falafel Salad with Tzatziki Dressing

A lot of the time new recipes are born of my die-hard desire to not waste any food in my home. Looking in the fridge I noticed there was some Tzatziki dressing that was going to go off ~ chickpeas to the rescue.

This recipe is simple, though not too quick if you’re in a rush but if you prep the whole recipe you’ll have leftovers you can freeze and use easily any time.

Going out for food is absolutely impossible during prep, these made the cut and didn’t equal a cheat because I re-arranged my Macros for the day to accommodate.

You must try this one.

Ingredients:

Falafel

2 cans of chickpeas

1 medium yellow onion chopped

4 large cloves of garlic diced

1 large dried chili pepper (or chili pepper flakes)

2 tbsp cumin

2 tbsp corriander

1 tsp parsley flakes

1 tsp celery seeds

1 tsp salt

1 cup spelt flour

Water as needed to thin mixture

Dressing: 

1/2 cup vegan sour cream

1/4 cup water

1/4 cup chopped dill

Juice of 1 large lemon

1 large clove of garlic

** Place all ingredients in small vessel and using hand blender mix until creamy and smooth**

Salad: 

Cucumber, Kale, Spinach, Peas, tomato – you name it! I keep a big clean bowl of ready-to-eat mixed greens in the fridge that work well with every style of salad.

Method: 

Combine all ingredients in bowl and use hand mixer or food processor to mix well.

“Raw” Ingredients

I liked this a little more on the watery side to ensure they cooked a little more quickly.

Pre-heat a cast iron pan to medium heat and coat lightly with coconut or olive oil. (You can use a non-stick pan if you don’t have cast iron). We are not looking to use oil to deep fry in any way, only to keep the falafels from sticking! I used a small ice cream scoop to set the mix into the pan, this made them about golf ball sized or a little smaller.

Cook over medium heat for approximately 4-5 minutes per side. The ingredients will firm up in the same way as a pancake, where you can see them starting to cook through the middle (from the bottom) and will know it is time to flip.


Don’t over cook these as they can turn into little hockey pucks quite easily, so patience is best when you’re working with this one.

Dress your salad with the falafels, add hot sauce, dressing and top with diced tomato and cucumber.

Enjoy! – Serves 8 (at least) or two plus a tonne of leftovers!

Nutrition Information Falafels: 

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 158
% Daily Value *
Total Fat 3 g 4 %
Saturated Fat 0 g 1 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 254 mg 11 %
Potassium 211 mg 6 %
Total Carbohydrate 26 g 9 %
Dietary Fiber 6 g 25 %
Sugars 1 g
Protein 7 g 14 %
Vitamin A 2 %
Vitamin C 4 %
Calcium 6 %
Iron 17 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutritional Information Tzatziki Dressing: 

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 57
% Daily Value *
Total Fat 6 g 8 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 41 mg 2 %
Potassium 24 mg 1 %
Total Carbohydrate 2 g 1 %
Dietary Fiber 0 g 1 %
Sugars 0 g
Protein 0 g 1 %
Vitamin A 2 %
Vitamin C 6 %
Calcium 1 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Navy bean “chili” – Vegan Bodybuilding Series

I’ve embarked upon a journey in vegan bodybuilding. Most of you have been following my “Becoming Little Miss Bikini” series so you will already know the ups and downs of eating for a particular look, weight and fat loss as well as building muscle.

Eating bland meals has pushed me into trying to get creative with what little ingredients I can use at this time. Here’s my first crack at a recipe that didn’t turn out like complete garbage.

I’ve included some of my pre-made spice mixes as well as the commercial spices I purchased to help along my journey. You are not chained to buying products online – fear not!

Meal background: This would typically be my second meal of the day. The majority of my carbohydrates come from this meal and my protein shakes, of which I have two per day on workout days.

Ingredients: 

1 cup of navy beans (because these make me the least gassy)

2 cups spinach

1/4 cup white rice

1.5 cup chopped mixed veggies ( I chose celery, cherry tomatoes, mushrooms & peppers)

1.5 tbsp of my MEXICAN SPICE or if you have Flavor God use Garlic Lovers

High spectrum salt to taste

Method: 

Combine all ingredients in a pot on stove-top and simmer on medium heat for 10 minutes, then on low heat for another 10.

The tip here for meal prep is – Triple the recipe for 3 meals, quadruple it for 4 etc… this makes batch cooking a cinch. Which, in the world of bodybuilding is essential for maintaining a work-play-life balance.

Calorie Breakdown: 

Approx 400 calories per serving

24g of Protein

Zuch haystacks 

This recipe was rolled out in an effort to get rid of a lot of zucchini….lets face it, the stuff grows like a weed. Luckily it’s also super versatile and practically calorie free. No really, there are just 19 calories in one cup of raw zucchini.

This is a simple and quick recipe, feel free to play around with it…I wasn’t over the moon about the way the almond meal worked and would have rather used regular gluten-free flour.

Ingredients:

2 large zucchini shredded

2 eggs or equivalent in egg replacer

1 tbsp hemp hearts

3 cloves garlic, pressed or diced

3/4 cup flour (your choice)

1.5-2 tbsp unscented coconut oil for frying

Salt & pepper to taste

Method:

Take shredded zucchini and lightly salt. Let sit for 5 minutes. Strain out all excess moisture.

Add all ingredients in bowl and mix well. Scoop out a heaping tablespoon worth for each “patty”.

On stove-top heat up 1/2 tsp of oil at a time over medium-high heat. Do not let it smoke.

Transfer spoonful into hot pan, squish down into small patty. Cook for 3 minutes each side, until browned well.

Transfer to plate with paper towel and serve hot.

 

Mexican Food Spice – Ole!

Mexico's spellbinding spice markets.

Mexico’s spellbinding spice markets.

I love Mexico. We love Mexico actually. Jeff and I have traveled to Mexico at least once or twice per year for the last four years. It’s close, beautiful and has some of the most diverse landscape and fantastic folks around.

With that said, you must know that I love spice. Flavourful or just plain hot – it’s a staple in our home.

Having pre-mixed spices in your pantry comes in extremely handy when you’re in a rush. I put together this no fuss mixture for one of my recipes and decided I should break it down here for better use to you all.

Mexican spice: ** I love to mix a batch of this together when I have time to have it handy for quick use rather than pulling out all the spice jars. **
Mix together 1.5 tbsp each: chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in air tight glass jar.
The beautiful image in this recipe came from: 

Vegan Metis Bannock – Frybread

Tradition 2.0

Tradition 2.0

Anastacia came home from school on Friday talking about what she learned that week. Part of her experiences were speaking and learning about First Nations people, apparently Bannock was either discussed or eaten.

Having Metis roots close at home meant that she had already experienced making and cooking Bannock over an open fire at home and she has also been exposed to a tidbit of the culture.

She asked if we could make Bannock. I accepted the challenge and added a twist – veganism.

If you like scones, you’ll love this recipe.

Ingredients: 

3 cups pre-mixed cake flour (includes baking soda/powder/salt)

3 tbsp granulated organic cane sugar

1 tbsp baking powder

1 tsp salt

1/2 block (lb) of vegan butter spread (or butter if you will)

1 cup almond milk

Jam/Honey/Agave nectar for topping

Method: 

Preheat oven to 425

Mix dry ingredients.

Add butter and mix by hand until crumbled.

Slowly add almond milk until dough forms but is not sticky/runny. (Add little bits of flour if your mixture is too wet).

Knead (folding) for 2 minutes.

Form into ball.

Spread in circular formation about 1/2 an inch thick on cookie sheet. I use a pizza sheet.

Bake for 20 minutes or until browned.

Serve warm drizzled with jam, honey or agave nectar.

 

 

Roasted cauliflower curry – Vegan

IMG_6791

 

Unfortunately, I made this on a day where there was no time to take any beautiful photography of this dish. Really, the flavours are beautiful, sweet and spicy. Feel free to add MORE spice if you wish however, at the level I’ve indicated here, your kids will be able to enjoy this as well.

I served this over a bit of sprouted lentil and mung bean mixture.

Ingredients: 

1.5 cups firm tofu cubed

1 head cauliflower

1 pineapple chopped

1 red pepper

2 cups brown mushrooms sliced

2 medium yellow onions diced

1.5 inch of ginger diced

4 cloves garlic diced

1.5 tbsp indian spice get my pre-mix recipe HERE

2 cups coconut milk

1/2 cup water

Spray oil

1 tbsp coconut oil

Seasoning for cauliflower (1/2 tsp paprika & 1/2 tap garlic powder) 1tbsp lime juice

Method: 

Preheat oven to 425.

Place cauliflower on baking sheet whole. Spray with oil & lightly coat with seasoning, roast 45 minutes until browning is seen, set aside to cool.

Once cauliflower is in prep all veggies.

Add coconut oil (aromatic variety or not) to saucepan and heat until water spits in the pan when dropped into it. Medium heat.

Add garlic, ginger and onions, cook until translucent (about 3-minutes)

Add indian spice and cook for 3-4 minutes.

Add tofu and red peppers, cook for 5 minutes.

Add mushrooms and pineapple, cook for 1-2 minutes.

I LOVE this pineapple slicer dohickey because it removes the need for canned goods.

Add water and coconut oil, stir well and bring to a light boil.

While this is all simmering nicely remove the stalks from your cauliflower and prep bite-sized pieces. Add cauliflower to curry and cook on stovetop for 1-2 hours on low heat.

You can serve this over a bean/lentil medley or rice…or how it is. I’ve opted for how it is. Add a squeeze of fresh lime and chopped cilantro to each dish.

Serves 6.

 

Perfect pre-mixed curry spice

When you’re in a rush it’s far easier to have things premixed then to have to come up with a recipe on the fly.

I have created a bunch of different premixed spices for my pantry to make cooking quick and flavors reliable.

Try this Indian spice recipe here. This recipe makes enough for two batches of any kind of curry that would serve approximately six people.

Ingredients: 

2 teaspoon turmeric

2 teaspoon curry

2 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon cayenne pepper

1 tsp ground cardamom

Method:

Place all ingredients in glass jar & shake well. Store in cool dark cabinet.