Tag dinner ideas

I LOOOOOOVE me a good Mac and Cheese!!!! Buttttt, my Liver and Gallbladder not so much. Plus not great for my Heart either. So I’ve experimented with lots of variations but they just never landed and honestly were so heavy on my belly. YUCK!!!

Until now…….Sweet Potato and Cherry Tomatoes!!!! The secret ingredients. With roasted orange cherry tomatoes, garlic and onion, this makes for a super low fat, extremely creamy delicious rigatoni. No heavy creams or nuts either to harm your Liver and Gallbladder. Also good for diabetics as it’s made with sweet potatoes which are high in fiber and tofu for extra protein. Which BTW you don’t even taste…..trust me!

In under 30 minutes, you’ve got yourself an irresistible pasta. Even your kids will eat it and your belly will be happy with.

INGREDIENTS:

• 2 sweet potatoes, skin removed, chopped
• 2 containers of orange or yellow cherry tomatoes – about 25 cherry tomatoes
• 4 cloves of garlic
• 1 cup of nutritional yeast
• 2 tablespoons white miso, dissolved in water
• 3 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 package of soft tofu (16 oz)
• 1/3 cup chopped italian parsley
• 1/2 yellow onion, chopped finely
• 3 cups of cooked whole wheat rigatoni pasta

INSTRUCTIONS:

Preheat your oven to 450 degrees. In a large baking dish, add the sweet potatoes, onion, garlic and cherry tomatoes. Drizzle with the balsamic vinegar, some salt and pepper. Roast for 25 minutes, stirring every 10 minutes. You’ll be drooling every time you open the oven.

Transfer the baked veggies into the blender. Add in the red wine vinegar, nutritional yeast, soft tofu and white miso. Blend until smooth and creamy. Add in some sea salt and pepper as needed.

For serving, add the sauce to your pasta. Stir well. Top with chopped parsley! Serve with optional side salad and some crusty bread!

enJOY!!!

High protein, vegan and nutrient dense you ask? This bowl is super easy to make, high in protein and fiber too. You can mix up the veggies in it to suit your palate. I make these all the time but this one is my fave to date!

INGREDIENTS:

• 1 can of cooked refried beans
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 cup mix of purple cabbage, lettuce and shredded carrots, steamed lightly
• 1/2 cup of steamed baby potatoes until fork tender
• 1/4 cup of sauteed leeks and mushrooms
• 1/3 cup of chopped celery
• 1 cup of cooked quinoa
• 1/3 cup of cooked corn

INGREDIENTS FOR THE DRESSING:

• 1/4 cup of unflavored plain yogurt (i love Siggi’s)
• 1/3 cup of chopped cilantro
• 2 green onions, chopped finely
• 1 tsp garlic minced
• 2-3 tbsp of fresh lime juice

Mix all ingredients for the dressing in a small bowl. Set aside.

INSTRUCTIONS:

On the stove top in a small saucepan, heat up the refried beans. Add in the chili and garlic powders.

To assemble, add in the quinoa to the center of a bowl. Then the refried beans and corn on top of the quinoa. Add in the baby potatoes, leeks and mushrooms. Mix together. Top with the dressing and mix again.

Get it in your belly and enJOY!!!!

OMG……this dish is so fresh and full of flavor. If you are a lemongrass fan, you will fall in love with this dish. This is oil-free so super healthy for the Liver and Gallbladder!!! Served with carrot ribbons, steamed baby bok choy on quinoa, this dish is high protein and full of fiber too!!! From start to fork, you’re talking about 30 minutes tops!

INGREDIENTS:

For the Tofu and Mushrooms:

• 14 ounces of extra firm tofu, pressed and drained
• 2 tablespoons tamari or light soy sauce
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder and onion powder
• 2 medium sized portobello mushrooms or king oysters, stems removed and cleaned, sliced thick

Lemongrass Miso Dressing:

• 2 tablespoons White Miso, dissolved in a splash of hot water
• 2 teaspoons of minced lemongrass
• 1 teaspoon garlic powder and ground ginger
• 3 tablespoons rice vinegar
• 1 tablespoon maple syrup

Veggies For The Bowl:

• 1 cup of steamed carrot ribbons
• 1 cup of steamed baby bok choy
• 1 cup of cooked quinoa
• cilantro, green onions and black sesame seeds for garnish

INSTRUCTIONS:

• Preheat the oven to 400F. Line 2 baking sheets with parchment paper.
• Using a grater with large holes, grate the block of tofu into a large bowl.
• Add to the tofu the tamari sauce, garlic and onion powder, nutritional yeast.
• Mix well.
• Spread over the baking sheet.
• Bake for 25 to 30 minutes, tossing half way.
• For the mushrooms, place the slices on a baking sheet. Bake for 15 minutes, flipping over half way.

Make the Miso dressing:

• In a small bowl, add all ingredients (tamari, rice vinegar, lemongrass, garlic powder, maple syrup and white miso. Whisk until fully incorporated. Set aside.

Assemble the bowl:

In a large bowl or plate, add the quinoa in the centre. Then the crispy tofu to one side. The carrot ribbons and bok choy and mushrooms to the other side. Drizzle the dressing all over. Garnish with green onions, cilantro and black sesame seeds.

enJOY!!!!!