Monthly Archives: May 2011

Blondie Bars and Nana’s Cookie Giveaway!

Posted on by

My sweet tooth has been so out of control lately, it must be this crumby weather. Naturally I was blabbing about my issues on Twitter (@DishNutrish if you don’t already follow me :P ) and the dessert Gods heard my cries! Nanas cookie company (@NanasCookieCo Follow them on twitter too) offered to send me a sample package of their VEGAN and gluten-free cookies! So as I waited on pins-and-needles to try them I had to tame the monster somehow. I found this recipe from Chocolate covered Katie (click the link for the recipe) and was so intrigued by the ingredients that I had to give it a try. I couldn’t believe how awesome they were! And made out of chickpeas! Who knew?


Luckily this was enough to tide me over until I received this in the mail…..

Now I for one, have always believed in indulging in the “the real deal” in moderation but that has not been possible lately with this out of control sweet tooth, so finding a healthier option that I didn’t feel as guilty indulging in until I’m satisfied was crucial. These cookies blew me away! I had a few of my coworkers try them too just to make sure I wasn’t dreaming. Not only did they taste phenomenal, they totally satisfied my raging sweet tooth! Check out these stats!

  • Sweetened with fruit juice
  • No refined sugar
  • No eggs or dairy
  • All natural ingredients
  • No hydrogenated oils, trans fat, cane or beet prodcts
  • No GMO’s

Wanna get your mitts on these goods too? Nana’s Cookie Company graciously agreed to give one lucky Dishin’ About Nutrition reader the same package I got! That’s two double chocolate chip cookies, one coconut chip cookie, one package of fudgy wudgy’s and one package of peanut butter cookie bites! To enter leave a comment below telling me which flavor you would most like to try or if you have ever had Nana’s Cookies before, what you thought.

For extra entries: (leaving a separate comment for each)

  • Tweet about this giveaway (Optional tweet: Enter to win an awesome #GIVEAWAY @DishNutrish for a package of @NanasCookieCo #vegan #gluten free cookies! http://bit.ly/l1qyGk)
  • Mention this giveaway on your blog
  • Add Dishin’ About Nutrition to your blogroll
  • “Like” us on Facebook: Nana’s Cookie Company and Dishin’ About Nutrition
If you don’t happen to win be sure to follow them on FB and twitter because they do weekly giveaways! Don’t miss your chance to try their cookies!

Share this article

Black Bean and Quinoa Burger

Posted on by

Prior to my going vegan/plant-based diet we would have burger night almost religiously once a week. Well last week I decided to play along and make my own veggie form so I didn’t feel left out. I decided to make these black bean and quinoa burgers/cakes and you better believe nobody finished their burgers because they all had one of MINE!!! Muah ha ha ha – I win. I couldn’t believe how great these turned out and how easy-peasey they were to whip up! All the ingredients are always stocked in my kitchen so there is no doubt that I will be making this very often from now on. The best part about this recipe is you can add whatever you want in it to change it up. Ideas I have for the future are corn, bell pepper, spinach, and mushrooms. (Recipe from Katy at the Singing Runner)

Ingredients:

  • 1 (15 oz) can black beans
  • 1 c. cooked tri-color quinoa (~1/2 c. dry)
  • 2 cloves minced garlic
  • 1/4 c. chopped green pepper (not pictured)
  • 1 T tomato paste
  • 1/2 T fresh squeezed lemon juice
  • 1.5 tsp Old Bay Seasoning (or seasonings of your choice)
  • 1/2 T Nutritional Yeast
  • Pepper to taste
  • 1/2 c. Panco crumbs
  • 1 teaspoon of veggie broth

Directions:

1) In a medium sauce pan, cook quinoa for 15 minutes.

2) While quinoa is cooking, rinse and drain beans with water. Then, in a medium bowl, mash up the beans until it reaches a uniform consistency.

3) Mince garlic and chop peppers. Then add garlic, peppers, tomato paste, lemon juice, Old Bay, black pepper, and nutritional yeast to beans. Mix until well combined.

4) On a plate, combine bread crumbs, veggie broth, and Old Bay.

5) Form small 2-inch patties, roll it in bread crumbs and set aside.

6) In a large skillet, cook patties 5 minutes on each side, or until patty reaches a golden brown color. I had steamed kale, veggies and a tomato and avocado salad – one delicioso meal!

Share this article

What I ate Wednesday (recipe for miso cucumber salad)

Posted on by

Per Jen’s request (at Peas and Crayons) I am actually participating in today’s WIAW by showing you my typical days worth of eats (I usually just post a recipe). I guess I assumed who would really care what I eat all day but since she mentioned it I thought I would give it a try. Let me know what ya think.

So breakfast is the same pretty much everyday: oatmeal with some high fiber cereal mixed in, agave nectar, nut butter, a banana and sprinkled with cinnamon.

For lunch I decided to try something new. I found these vegan faux-meats at the grocery store the other day. Gardein products are made with soy, wheat, grains and veggies. I was surprised with how good they were and how similar they were to the taste of meat.

I tried the beef tips first sauteed in veggie broth for about 5 minutes. I ate them on top of a mixture of brown rice, black beans and frozen veggies. The meal was ready in under 8 minutes and was surprisingly delicious!

Not pictured I had some rice cakes and nut butter for a snack along with some grapes around 4pm.

For dinner I enjoyed an all green dinner – kale chips, cucumber salad, grilled asparagus and Szechuan green beans.

Sesame-miso cucumber salad (recipe found Alyssa at Fashion Fitness Foodie)

Ingredients

  • 4 cups of thinly sliced seeded cucumber
  • 2 teaspoons dark sesame oil
  • 1 teaspoon crushed red pepper
  • 1 tablespoon hot water
  • 1 tablespoon agave nectar
  • 1 tablespoon rice vinegar
  • Optional: 1 1/2 sesame seeds, toasted and 2 tablespoons white miso (I didn’t have these ingredients so I omitted them but the salad still turned out fabulous!)

Directions

1. Combine ingredients (except cucumber) in a bowl, stirring with a wisk.

2. Seed cucumbers by cutting in half and taking a spoon to the middle and scooping out the seeds. Slice cucumbers and add to mixture. Toss to coat.

Share this article