Category Archives: vegetarian

Eggplant Apple & Kale Salad Recipe

While I spent hours on end being a yogi last weekend, he went to town in the kitchen. We had grabbed groceries together on Sunday morning, and by 6pm half of the veggies had been chopped and/or roasted to perfection. And in a new twist, so had one of the fruits.

Aside from the occasional banana-soft-serve treat, or summer-grilled peach, we rarely consume fruit any way but raw. If you’re more adventurous, you’ll already know this: heat the sugars out of any fruit and you’ll never again question that its nature’s candy. Apples included.

All of that to say, that to get this salad party started you do this:

Heat the oven to 350*.
– Chop 2 medium apples (of your choice) and 1/2 purple onion
– Toss with cinnamon on a baking sheet.
-Bake for 20-30 minutes (depending on how tiny those chopped pieces are – less if they’re smaller, more if they’re big)

– Slice 1 eggplant into discs (about 1” thick)
– Drizzle with oil, sea salt & cumin (and/or cayenne pepper)
– Roast for 20-30 minutes, until softened

Both of these could be used for a lot of things, but my first thought was my lunch salad the next day. And sautéed kale, which seems to pair well with pretty much anything.

eggplant apple salad

Eggplant Apple & Kale Salad

~2/3 cup Chilled roasted apple-onion mix (see above)
2 roasted eggplant discs (reheated)
2 cups kale, sautéed in EVOO
1 Tbsp pumpkin seeds
(….if you’re like me: salt to taste.)

Because the veggies were roasted with seasonings, and the kale was shining in all of its oil-sauté glory, this needed no dressing or extras. And since everything was already roasted and ready, this came together in approximately 5 minutes.

Bon appetit!

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Filed under food, Nutrition, recipes, vegetarian

{Paleo} Vegan Eggplant Pizzas

In my continued quest to befriend the eggplant, we went down a road that never fails a single taste-bud test: the pizza. We don’t cook according to any labels, but this recipe happens to be gluten-free, vegan- and Paleo-friendly.

Yes, even a  bacon-loving, 1/4-a-cow-in-the-freezer* dude eats “vegan” meals every once in a while. Veggies hold a high power in this house!

The trick with using an eggplant “crust” is this vegetable’s affinity for moisture. To avoid total mush, start by slicing your eggplant, placing the rounds (~1 inch thick) on a paper towel and salting. Let this sit for about 20-30 minutes. If you’re impatient and cook on a time budget like me, even 10-15 minutes will help.

Then, turn your oven on and hop to it!

Vegan Eggplant Pizzas

1 medium eggplant, sliced (1-inch thick rounds)
~3 Tbsp olive oil

Vegetables of choice!
We went with sautéed yellow squash and red onions.

1 15 oz can fire-roasted diced tomatoes (I usually go with Muir Glen)
Salt/Pepper, Thyme, Oregano – to taste
2 leaves fresh basil
1/2 Tbsp minced garlic
1/2 Tbsp olive oil

Preheat the oven to 375*. Drizzle olive oil over the eggplant slices; roast for 15 minutes. During this time, prep and/or sauté your vegetables (if you like them cooked first – skip this step if you want them crispy). Combine all of the sauce ingredients in a food processor, or high-power blender, and blend/pulse until smooth.

Remove the eggplant slices and top with sauce + veggies. Cook for another 8-10 minutes. 

2014-09-04 18.36.20

As you can see, we got a bit distracted by the guac-master’s other creation of the night. So, that also happened.


As with any pizza, the options are endless and totally up to the season’s harvest, your taste and/or dietary preferences. But as mentioned above, this was a meat-free dinner for the meat-lover in our house, and I heard no complaints! You could even cut these into fourths and make them a party-pleasing appetizer. Either way, the eggplant wins, yet again.

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Filed under dinners, gluten free, Nutrition, recipes, vegetarian

Lunch’n Vegan: Pomegranate & Pumpkin Seed Salad

This recipe post is brought to you courtesy of Instagram and the attention that a lunch bowl can garner while people are hungrily browsing social media! All I did was calculate the leftovers in the fridge into amount of time I wanted to dedicate to lunch-packing after the Superbowl. I’m no chef, and “easy but healthy” could describe most, if not all, combinations posted in this space!

This came together easily, in approximately 5 minutes (thanks to Friday night’s dinner menu), and pleasantly surprised the taste-buds. And as it turns out, it’s ringing “healthy” bells:

pom   pumpkin seed lunch

Pomegranate & Pumpkin Seed Salad

2 Tbsp pomegranate seeds
2 Tbsp roasted pumpkin seeds (pepitas)
1 cup Sautéed kale
1 cup Roasted Brussels sprouts

Salt/pepper to taste. On the side: guac.

The measurements are estimates, since I rarely measure things but rather toss them in and give it a good look and think “Yep, that fills the Pyrex bowl”.

On the side you see some leftover guacamole from our game-watching party contribution (if you could call that a game?), which added a nice spice to the mix! It’s not intentionally vegan and gluten-free, but it is.

The Perks:

Pomegranate seeds are high in antioxidants and have been shown to lower cholesterol levels! Feisty little things. They can also be a good source of vitamins C and B5.

Pumpkin seeds make frequent appearances in my lunch, as they’re a complete protein and great source of manganese and magnesium, and an excellent source of zinc and iron. All good things in general, but especially for the veg-heads!

The seed-powered salad takes the win, here.

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Filed under food, gluten free, Nutrition, recipes, vegetarian

On the Menu: Spiced Peanut Pumpkin Soup & a Hat Trick

The Runner’s World Festival week is here! Registration is still open and the discount codes are still up for grabs.

For the first time this season the soup-pot was busted out and the Veg Life Pinterest board was assessed for options. Currently working without a blender or functioning food processer means a little creativity is in order. Recently accepting that it’s no longer iced-coffee season and pumpkin is taking its reign worked out well for this dinner.

Thanks to MindBodyGreen’s Spicy West African Peanut soup, we had some inspiration to work with. This soup is a mixture of seasonal, spicy and dietary-restriction-friendly! Vegan (dairy-free) and gluten-free, but not missing a thing.

spicy peanut pumpkin soup

Spiced Peanut Pumpkin Soup

1 cup diced yellow onion
1 cup diced celery
1 Tbsp grated ginger (or dried to taste)
2 tsp minced garlic (or dried to taste)
1 Tbsp oil (EVOO or of choice)
Hot sauce to taste
Seasonings: cayenne, paprika, salt

1 can organic pureed pumpkin
2 cups Trader Joe’s Bloody Mary mix
3 cups water
1/4 cup peanut butter (natural, creamy)

Toppings: roasted kale, green onions & roasted pepitas

In a large soup pot, heat the oil over medium. Sauté the celery, onion, garlic and ginger until softened. Add seasonings & hot sauce, continue stirring until cooked through. Add remaining ingredients one at a time, stirring thoroughly until well-mixed. Bring to a boil; simmer for 10-20 minutes until ready to serve (stir frequently). If you prefer a smooth soup, use an immersion blender to puree the sautéed vegetables.

Top with whatever your taste-buds want! We had kale ‘chips’ (i.e. roasted kale), sliced green onions and roasted pumpkin seeds (i.e. pepitas). It ‘twas delicious.


There’s one other big item on the menu this week: a hat-trick!

On Saturday, I’ll be running two of three races (5k, 10k), and Sunday will round it out (half-marathon). Thursday I hit the road with Erika to join a host of other bloggers, Runners World team members and elite runners!

RW Festival_home

Come join a party  {festival} only RW could host!


Filed under dinners, Meatless Monday, Races, recipes, running, vegetarian

Salads Made Easy: Tricks of my Trade (Lemon Rosemary Edition)

It all started because I really just wanted my sliced avocado to stay nice and green until lunchtime! Staring into a packed-lunch salad full of scattered brown chunks seemed extremely unappetizing at 7 a.m. (In previous attempts to preserve the prized avocado I’ve simply packed it separately and done the peeling and chopping at the office.). The key is citrus, yes?

Image source.

According to guacamole recipes everywhere, YES. I sliced a lime in half, squeezed it all over the salad, snapped on the lid and gave it a good shake. Voila! Stay GREEN, little avocados!

It works. As do lemons. And all of a sudden I realized that making homemade salad “dressings” just got even easier.


There’s no magic secret here, and I’m not blowing any minds by sharing these two tricks, but because it took me a good while to figure out I thought they just might change someone else’s salad-making world. You never know!

1) Every salad I make at home is now dressed with a drizzle of olive oil & a squeeze of lemon OR lime (you can go crazy and combine them if that’s your thing). That’s it. Salad game-changer: discovered.

Of course you could go the traditional route & drizzle some balsamic vinegar in there, too. You can do whatever your taste-buds want. The point being that there’s no need for bottled anything, or shaking different vinegars or being fancy. There’s no need for 5+ ingredients or any knowledge of how to pair this, that and the other thing.

Salad dressings should be simple – let the toppings (veggies, nuts, seeds, greens, etc.) do the talking!

2) Add in fresh herbs! You’ll never look back.  Rosemary & basil happen to be my favorite, and mint is next on the list.

kitchen herbs
Lemon Rosemary Salad

Above: the newest addition to the kitchen, a pot growing fresh oregano, rosemary & basil. Below: the latest lunch-salad creation that benefited from the above-mentioned “tricks”.

Lemon Rosemary Salad

2 cups mixed organic salad greens (spinach, arugula, etc.)
1/2 orange pepper, sliced
2 tbsp red onion, chopped
1/4 cup baby white mushrooms, chopped
1/2 tomato, chopped
1/4 avocado, chopped
1 tbsp raw pumpkin seeds
1/2 lemon, squeezed for juice
Drizzle olive oil
1 tbsp fresh rosemary

Combine all ingredients, shake well & grab a fork!


Are you a frequent salad-maker?

Any tricks of your trade you’d like to share?


Filed under food, lunches, Nutrition, recipes, vegetarian