A Week in Review: Recipes

I’ve decided to try and do a weekly review of different recipes I make each week of the food I eat. My diet is mostly plant-based with eggs and some seafood. I enjoy meat, but in the recent years I have been eating less and less of it. With all the recent literature I’ve been reading on nutrition and diet I’ve discovered that I can eat a well-balanced, nutritious and healthy diet mostly by eating plant-based. Below are a few recipes that I have made this past week that I really enjoyed!

Orange Chocolate Shake

(Adapted from Gourmet Nutrition)

1 Orange (peeled and all white stuff removed)

1 cup Almond milk (I’m lactose intolerant, but you can use a low-fat milk or chocolate milk)

1 Scoop of Muscle Milk Chocolate Protein Powder

1 cup of Greek yogurt (you can use cottage cheese if you prefer)

1 tbsp ground flaxseed

1 cup ice

Add all ingredients to a blender and blend on high until mixture is smooth and creamy.

Cauliflower Soup

(Adapted from Simple Cauliflower Soup)

2 tbsp Coconut oil (or butter if you wish)

1 Onion, chopped

1 head of Cauliflower, broken into small florets

1 Potato, peeled and diced

2 cups Vegetable stock

2 cups Almond Milk (or regular milk)

salt and pepper to taste

Melt the coconut oil (or butter) over medium heat. Saute the onion in the oil for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes. Pour in the vegetable stock and bring to a boil. Reduce the heat to low and simmer for about 20 minutes or until all vegetables are tender. Blender the mixture in a blender so it is a creamy mixture. Add in the milk, stirring well to blend. Season with salt and pepper to taste.

Zucchini Noodles w/Orzo

(From my favorite blog: http://trimarni.blogspot.com/2012/01/zucchini-noodles-w-orzo.html)

Mini sweet peppers


Artichoke hearts (canned, rinsed well)

Tofu (firm and cubed)

3 Zucchini (small or medium size)

Olive oil


Greek yogurt

1. In large skillet, generously coat bottom of pan with olive oil and sautee peppers and onions on medium heat, tossing occasionally. Remove when veggies are golden and not brown.

2. Peel zucchini with peeler (cut off ends and toss away). You will need to press hard when peeling and you do not need to be perfect. When you get close to the center, you can thinly slice into “noodles” since it will be hard to peel.

3. In boiling water, place zucchini noodles and let cook for 5-8 minutes or until soft.

4. While zucchini is cooking, place orzo into boiling water (according to package) and let cook, stirring occasionally.

5. On same skillet as veggies, drizzle olive oil (or your choice of unsaturated oil) and grill tofu and artichokes until golden brown. Toss occasionally to cook evenly.

6. In shallow dish, place zucchini noodles (strained from water) and add veggies and tofu. Top with YOUR own serving size of orzo OR combine a little orzo into the mixture.

7. Top with greek yogurt and a dash of pepper. YUM!

I made this yesterday (without tofu) and it was YUMMY! I highly suggest it 🙂

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