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Greenling Thai Noodle Bowl

Family, friends, holiday parties, making lists and checking them twice, untangling Christmas lights, and hanging the stockings with care….oh it’s a great time of year. But it can get a little stressful with so much going on!  I keep grounded with a few extra yoga classes and refueling with healthy and organic grub.

The Classic and Vegetarian Meal Kits rotating weekly help keep me on track. This weeks treat… Thai Noodle Bowl! With crispy vegetables and al dente (gluten-free) noodles mingling with house-made Thai dressing, it’s like hosting a dance party for your taste buds!

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How beautiful is that?! AND your kitchen won’t be a hot mess after cooking. This only takes one pot and one large bowl. Win win win.

Meal Kits here.

 

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Keeping Sunday Simple with Portobello Bulgogi

My Sunday’s tend to go one of two ways. Either super productive, running errands, and getting organized or binge watching the latest season of Homeland. The best Sunday’s are a blend of both. It’s all about finding balance, right? Whatever is on the docket, convenient and healthy meals are a must.  The weekend can quickly turn into a slippery slope of fast food nation (how many greasy breakfast tacos did I eat??) but not with Greenling Meal Kits around. I’m keeping Sunday simple with this week’s Vegetarian Meal Kit: Portobello Bulgogi. The Greenling prep kitchen has done it again, creating a vegan version of this Korean favorite, with hearty local Portobello mushrooms and tasty house-made marinade.

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Foolproof, pre-portioned, step-by-step dinner.

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Local, organic Portobello mushrooms.

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Locally made vegan kimchi.

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Organic tamari, organic brown sugar, organic sesame oil, organic minced garlic, organic minced ginger, and organic red pepper flakes make up the house-made bulgogi marinade.

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Bye mushrooms! Have fun marinating in the fridge.

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Nothing left to change. The Prep kitchen makes life simple including everything you need, down to a pack of organic sesame seeds.

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Ta-da. It’s really that simple to have a local and organic dinner. What are you making for dinner this week?

Meal Kits here.

 

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Meal Kits: A Busy Girl’s Best Friend

I love to cook. The kitchen is my soothing friend but sometime after a long day I don’t have the energy or brainpower to concoct a healthy dinner. That is where Greenling Meal Kits come into play. A convenient, all organic healthy dinner can be easy as 1,2, 3. Literally. With a few simple steps I can be vegging on the couch in 30 minutes or less with a hot meal. This week’s Vegetarian Meal Kit, Squash & Black Bean Tacos with Crunchy Avocado Salad saved my life last night.

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*glass of wine not included but encouraged.

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Find Meal Kits under Greenling Favorites here.

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Spicy Moroccan Eggs

slow cooker moroccan inspired garlic fennel sauce boiled eggs closeup

Ever since I discovered this Moroccan spice blend, I’ve been kind of obsessed. Who knew that combining cumin, paprika, garlic, olive oil, and tomato could taste so heavenly! And fennel goes beautifully with all of these!

slow cooker moroccan inspired garlic fennel sauce boiled eggs fennel

I’ve also been on an egg kick lately. It must be Spring and Easter eggs and all that… This recipe would be a great way to enjoy any leftover dyed Easter eggs you might have this week (only if they’ve been refrigerated, of course!)

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slow cooker moroccan inspired garlic fennel sauce boiled eggs slow cooker

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slow cooker moroccan inspired garlic fennel sauce boiled eggs served

Not to be bossy, but you really have to eat this dish WITH Fennel and Sweet Onion Relish! They go together –like two local peas in a pod.

Ingredients
1 small fennel bulb
1 garlic bulb, minced (yep, you heard me, an entire bulb!*)
1 T. ground cumin
1 T. paprika
1 t. black pepper
3 T. olive oil
1 6 oz. can tomato paste
4 c. water
2 t. salt
juice from one lemon
8 organic hard boiled eggs, peeled

Directions
1. Saute garlic and fennel in olive oil for 5 minutes or until fragrant.
2. Add paprika, cumin, and black pepper. Saute for just a minute.
3. Add tomato paste. Saute for 4-5 minutes, stirring constantly.
4. Transfer tomato paste mixture to a slow cooker and add water.
5. Cook on low for 8-10 hours.
6. Prepare the eggs for the sauce: Boil your eggs for 15 minutes, or get your pre-boiled eggs out of the fridge. Peel and make 3 slits in the sides of the egg. Cut just about halfway through the egg white to allow the eggs to absorb the delicious flavors of the sauce while it’s cooking.
7. 30-45 minutes before serving, add salt, fresh lemon juice, and your cut boiled eggs.
8. Serve over cooked rice or quinoa.

*Quickly peel an entire bulb of garlic:  first, separate the cloves and discard extra papery skin. Find two medium-sized metal bowls. Put the garlic cloves in one bowl, stick the other bowl one on top, and shake! After a few shakes the paper will fall away.

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Baked Portobello Fries with Chipotle Mayonnaise

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It’s FINALLY warm outside. FINALLY, right?

We Texans have waited long enough for patio season and now as March comes to a close, we can finally smell the limes squeezed for margaritas, hear the beer bottles colliding, and taste those yummy patio eats! We love a nice evening on our own patio and getting our heels and toes seated back into our dusty flipflops. There’s nothing like a couple of drinks paired with a snack as the sun sets on a Sunday evening.

One of our favorites are Baked Portobello fries with Chipotle Mayonnaise, which takes only about 15- 20 minutes to prepare. Say ‘Cheers’ to more sunshine!

Baked Portobello Fries with Chipotle Mayonnaise

Ingredients:

2 Portobello mushroom caps
1 egg, whisked
1/2 cup flour
1/2 cup breadcrumbs or panko breadcrumbs
1 garlic clove, minced
1 Tablespoon parsley, minced
1/4 teaspoon ground black pepper
salt to taste
4 Tablespoons Mayonnaise
1 Tablespoon minced chipotle peppers in adobo sauce (alternatively, use pinches of cayenne poweder, chili powder, and paprika)

Directions:

1. Using a damp cloth, clean the mushroom caps well.  Slice them into 1/4″ strips.
2.  Mix the breadcrumbs with the minced garlic, parsley, black pepper and a few pinches of salt.
3. Preheat the toaster oven or conventional oven to 425 degrees.  Meanwhile, arrange an assembly line with 3 plates.  Put Flour in the 1st one, whisked egg in the 2nd, and the breadcrumb mixture in the 3rd.  Coat each mushroom slice in the flour, then the egg mixture (allowing any excess egg to drip back into the egg plate), and then the breadcrumb mixture.  Lay the coated mushroom slice on a baking sheet.
4. Bake the portobello slices 5 minutes on each side. While the fries are baking, mix the mayonnaise with the chipotle pepper paste (or spices.)

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Garlic And Sesame Roasted Kohlrabi

garlic sesame roasted kohlrabi

Kohlrabi is so koohl!  Mildly flavored and crunchy, it’s delicious either raw or cooked. It has a flavor similar to cabbage. Like cabbage, it’s high in vitamin C so it’s a great veggie to eat during this cold and flu season.

Kohlrabi tastes delicious with the flavors of garlic and toasted sesame oil, although you almost can’t go wrong with this versatile little veggie. This tasty recipe took a whopping 10 minutes to prepare, and it smells heavenly while it’s roasting! I’ll serve this as a weeknight side, but it would also be a nice lunch over some sauteed greens or grains.

garlic sesame roasted kohlrabi bunch

garlic sesame roasted kohlrabi pan

Ingredients

1 bunch kohlrabi, washed, peeled and thinly sliced

1 garlic clove, peeled and very thinly sliced

2 t. rice vinegar (I use organic brown rice vinegar)

1 t. toasted sesame oil

1/8 t. salt

black pepper to taste

1/4 t. sesame seeds for garnish

 

Directions

1. Place sliced kohlrabi and garlic in a baking pan and toss with vinegar, oil, salt, and pepper.

2. Bake at 400 degrees for 20 minutes.

3. Garnish with sesame seeds before serving.

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