Author Archive

December 11, 2015

Holiday Detox Series: Baked Avocado Egg Baskets

by ashley

  Trying to keep your diet in check during the holidays? Want to impress guests with a healthy, delicious and fun vegetarian breakfast alternative? This recipe is ridiculously easy, yet the results will amaze guests who’ve never had avocado egg baskets before.

Avocados are one of nature’s superfoods, full of vitamins and antioxidants it is a perfect detox food. My approach to detoxing is relatively simple, instead of worrying about juicing or expensive supplements, instead fill your detox diet with real foods that are low calorie and nutrient dense. Forgo anything processed or with refined sugars. Of course, the point of the Holiday detox is to work these foods in around your holiday celebrations. Plan your cheat meals wisely, keep the “cheating” to a minimum, but enjoy yourself. You only live once!

Baked Avocado Egg Baskets

Serves 2

One hass avocado

Two eggs

1 tbsp coconut oil

Optional: caramelized onions, chives, basil, fresh pico de gallo, etc. for topping once out of the oven

Preheat oven to 400F.

I like to use a muffin tin to bake the avocados as it keeps them in place better. Use the coconut oil to grease two openings in the muffin tin to prevent any egg white spillage from sticking to your pan.

Cut the avocado in half lengthwise and remove the pit. Use a spoon to create a slightly bigger hole in each avocado half to allow an egg to sit in the hole. (I like to eat the extra at this point! You can also reserve for another recipe later in the day, just remember to squeeze some lime or lemon on it to keep it from browning.)

Place the halves onto the muffin tin, skin side down, resting in one of the openings you greased with coconut oil. Carefully crack one egg into each avocado half, trying to avoid spilling the egg white.

Bake for 15-20 minutes, until the egg white is set but the yolk is still soft.

After removing from the oven, this is where I like to get creative. Work with your own tastes and whatever you have on hand at the time. Top with chopped fresh basil or chives. Add some caramelized onions. Drizzle with olive oil and balsamic vinegar. Top with fresh tomatoes, pico de gallo or salsa. There are so many things that pair nicely with this!

***If you are allergic to latex, talk to your doctor before adding avocado to your diet. People with a serious latex allergy may experience symptoms after eating avocado.

 

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December 3, 2015

Holiday Detox Series: Publix Edamame Steam-in-Bag

by ashley

 Like most of the country this past week, I ate waaaayyy too much over Thanksgiving. Too many desserts to count – who can say no to ricotta pumpkin cheesecake? I learned I definitely cannot! And so many savory carbs like bread, mashed potatoes, candied sweet potatoes, rice and gandules, russian potato salad….ehhh. Needless to say, it’s only the beginning of December and already the holiday pounds are starting to creep up on me. I don’t want it to get out of hand so I’ve decided to start my “new year’s resolution” early – instead of January, why don’t we start in December IN BETWEEN all of the horrible eating that accompanies this time of year? This will be a mini-series of posts as I go along my holiday season natural detox diet. There will be cheat days, of course, on the days that I have a party or family gathering, but I will limit them and also keep portions in check. Everything in moderation!

This time of year is also one of the busiest, meaning that I don’t have a lot of prep time for my healthy meals. I’m looking for quick, cheap and healthy meals and snacks. So far I raided my local Publix who had a sale on their steam-in-bag vegetables. I love edamame, but had actually never made it at home. Typically in restaurants it comes covered in salt or sauces, which are not part of my holiday detox plan, so the Publix brand edamame is a perfect snack or side dish being that the ingredients listed are just: edamame!

Since I’m a glutton, I need these nutrient dense, low calorie options so I can eat large quantities. I ate the ENTIRE BAG as part of my dinner yesterday and it came out to only 275 calories, 8.8 grams of fat, 27.5 carbs and it gave me a whole 12.5 grams of protein. A great way to add bulk to your diet without packing on the calories. It’s super easy to make: pop in the microwave for 5-6 minutes, let sit for a minute or so to cool and then eat. For the holiday detox, make sure not to add any salt or sauce. The more you eat veggies on their own, the more your taste buds will become accustomed to not needing as much salt. Also make sure to drink as much water as you can throughout the day. I try to drink about 16 oz an hour, sipping constantly. Your body will adjust to the increase in your water intake after a few days, but the first couple of days you will go to the bathroom a lot more often. This is great for your whole body, giving your skin a great glow and also cleaning out your organs.

You don’t need to do an expensive juice cleanse or detox pills to really clean up your body and your nutrition. Focus on lots of water, cutting back on refined sugar and sodium, as well as eating lots of whole foods. If you’re struggling with flavor, try adding fresh garlic or herbs to your food. Make sure you don’t use any mixed seasonings that have sodium. You’ll want to limit your sodium intake on your “clean” days as much as possible!

November 16, 2015

Quick Weeknight Dinner: Spinach Tagliatelle with Pesto, Cherry Tomatoes and Roasted Peppers

by ashley
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Photo by: Paolo Margari

Before we start cooking, let’s first imagine we are gliding down a canal in Bologna, Italy in spring with beautiful flowers gracing the balconies and friendly Italians waving as we pass. Somewhere off in the distance a man with a deep baritone voice is singing as he kneads dough to make delicious spinach tagliatelle pasta. We stop at a market to pick up the freshest, most vibrant cherry tomatoes, fire roasted red peppers, some robust balsamic vinegar and a basil pesto sauce made fresh that morning by the world’s most adorable grandmother. Of course we can dream up the best ingredients possible, but we all know that I’m stuck in a city apartment the size of a closet and cooking with the best I can find in my local market. I was able to find some amazing fresh spinach tagliatelle, you can substitute dried if you don’t have this luxury. And I purchased a jar of great basil pesto as well as a jar of fire roasted red peppers, both of which should be easy enough to find in most supermarkets. I already had a great Modena balsamic vinegar at home and some cherry tomatoes that needed to be used – and voila, the quickest gourmet weeknight dinner ever.

If you have 15 minutes, you have enough time to put this on your table tonight. The below recipe yields enough for a quick dinner for one or two, but can easily be adapted into dinner for a family of any size.

Spinach Tagliatelle with Pesto, Cherry Tomatoes and Roasted Peppers

Serves two

Ingredients

  • 4 oz spinach tagliatelle pasta (fresh, if available)
  • 2 tbsp basil pesto (typically found in your grocer’s sauce aisle)
  • 1 whole fire roasted red pepper, cut into strips
  • 1 pint grape/cherry tomatoes, halved
  • 1 tsp minced garlic
  • 1tbsp balsamic vinegar

Boil water in a medium sized pot and cook the spinach tagliatelle until al dente, time will vary depending on whether you purchase fresh or dried pasta. In a separate pan on medium-high heat, sauté the halved cherry tomatoes, the minced garlic, and roasted red pepper strips until heated through and slightly browning. Add the basil pesto and the balsamic vinegar to the pan and turn off the heat, stirring constantly until heated through and well incorporated. Serve the sauce over the cooked pasta.

  

 

May 11, 2015

Sweet Plantain, Maple and Brown Sugar Cake – Ashley’s back!

by ashley

Do you ever just get in a rut? You feel sad, overwhelmed, unable to concentrate on things that you once loved. Daily stresses combine with big stresses and everything that doesn’t involve laying on the couch becomes too much to handle. That’s how I’ve felt for the past six months. Many things happened in my life that just snowballed into this overwhelming feeling of just not wanting to do anything at all. I don’t cross promote, and still won’t, but I do write a couple of other blogs. All of them have had the same theme lately: either incredible sadness or absolutely nothing at all. When I fall into these bouts of depression I tend to write for myself more than anything else, and being a perfectionist, I cannot just throw something on a page and not be proud of it. I wrote a lot of poetry over the past few months, none of which will ever be shared with the public at large, but it helps if you’re suffering from the same feelings.

The point of telling you this is that I haven’t forgotten about you. I have thought a lot about this blog, and Jessica, over the past few months. I just couldn’t force myself to write. It’s foolish, I know, but it is the truth. But I’m here now. And I had a lot of extra plantains that were about to rot in my house – so I decided to make up a recipe for you J

The plantain is a staple in most Latin households. It can be eaten green or yellow, unripened or ripened. Green plantains are used mostly for frying – in my house either for cutting in slices, frying, mashing and then refrying into tostones or patacones (we are a mixed Caribbean/Central American household, so yes we do use both words). I also mash them up into a vegetarian mofongo (the most delicious thing on earth when paired with a robust tomato or vegetable broth – make sure to add some smoked paprika to imitate the flavor that meat imparts on the traditional mofongo). Sweet (also called yellow/ripened/black plantains) can also be sliced and fried into maduros or tajadas, or you can make a pastelon, or plantain “lasagna”, with strips of fried sweet plantains instead of noodles. There are also plantain empanadas (which I have already given you a recipe for here), plantain soup, simple boiled and mashed plantains instead of potatoes – the plantain is a very versatile vegetable.

Well, I could have done any of these things with my blackening plantains, which by the way is the best way to use sweet plantains – when they are almost completely black. But instead of the traditional, I decided I had a craving for banana bread. And of course I didn’t have bananas, only sweet plantains, so I made Sweet Plantain, Maple and Brown Sugar Cake. It’s very sweet, with a nutty flavor from the flaxseed, and completely vegan. It also can easily be made gluten free by using a gluten free flour instead of the whole wheat flour.

Sweet Plantain, Maple and Brown Sugar Cake

2 very ripe plantains, black almost to the point of rotting

1 cup cane sugar (I like to use Sugar in the Raw)

½ cup dark brown sugar

½ tsp kosher salt

2 tsp vanilla extract (I like to use Madagascar)

2 tsp maple syrup (use pure, real maple syrup, if you can)

¼ cup ground flaxseed

¾ cup water

½ cup almond milk

½ cup melted butter (I used Earth Balance Coconut)

2 tsp baking soda

2 tsp baking powder

2 cups whole wheat flour (or a gluten free flour of your choice)

Preheat oven to 350’F.

Start by combining the ground flaxseed with water until incorporated. Set aside. Cut up the plantains into small slices and add to a large mixing bowl. Add the cane sugar, brown sugar, salt, vanilla, maple syrup, flaxseed mixture, almond milk and butter. Mash and mix together until a batter is formed. Add baking soda, baking powder and whole wheat flour. Continue mixing until fully incorporated.

Grease your baking pan (I used two small loaf pans) and pour in the batter. Bake until golden brown and set in the middle, about 30 minutes.

August 11, 2014

A Vegetarian Review of Blue Apron Meal Delivery

by ashley

Blue Apron is letting our first 50 readers get 30% off their first Blue Apron order – visit https://www.blueapron.com/vegontherun for all the details!

With so Blue Apron Upcoming Menu View Onlinemany meal delivery services on the market today, it’s been hard to sift through them all to see which are really worth the price. It’s true, $60 for three meals for two isn’t cheap, but if you calculate it in comparison with ordering take out on busy evenings, this becomes much cheaper. Blue Apron is the first meal delivery service I’ve tried where you cook your own meals. I like the idea since I do love to cook, yet still giving me three nights off from meal planning. All of the meals are listed as two portions unless you purchase a larger package, however I’ve found that some of the meals do give me enough to feed three. Blue Apron will hold your credit card information on file and you choose which weeks you would like to receive the delivery. You enter into the site, go to the Delivery Schedule section and can choose to skip one or all of the upcoming deliveries. You have until one week prior to finalize your selections. This gives you enough time to review the upcoming menu and decide if you’d like it to be delivered. I’ve been a member of Blue Apron for a few months before I took the leap, as I just wasn’t sure if I’d like the concept. They did not ever charge me anything for any of my skipped weeks.Skip Meals on Blue Apron

There are not many ways that you can customize the menu, you choose if you are vegetarian (at this time there is no vegan option) or if you eat meat, pork or seafood. However you can review the menu before ordering for that week, so you are able to skip that delivery if there are ingredients you do not like or have allergies to. Jessica and I shared this delivery, she prepared the Summer Saute, while I prepared the Potato Rosti and the Quinoa Tabbouleh & Fairy Tale Eggplants. All the ingredients were easy to split between us, so this is an option to split with a friend or family member. The box arrives via courier with ice packs to maintain freshness. You will need to refrigerate the ingredients as soon as possible, but it does stay fresh for a few hours after delivery.

Blue Apron IngredientsAll of the ingredients will be labeled with what they are (i.e. carrot, eggplant, basil, spice mix) and some will be inside paper bags with the recipe label (i.e. summer saute). You will also receive three recipe cards that have pictures and legible, easy to follow, step-by-step directions on how to prepare each meal. You simply read the card, choose the ingredients needed for that recipe and follow the detailed instructions. The two meals I prepared, the Potato Rosti and the Quinoa Tabbouleh & Fairy Tale Eggplants, took less than 45 minutes each to prepare, and that was with photos and notes in between to make this review. I can easily say that each could take only 20-30 minutes from start to finish if I hadn’t stopped in between.

Blue Apron IngredientsThis is a great option on hectic nights, as usually it takes just as long to decide on a restaurant, order and pick up a take-out meal. The meals were very healthy, delicious and even my meat loving fiancé loved them, he especially liked the Potato Rosti. The Quinoa Tabbouleh & Fairy Tale Eggplants was only enough for two servings, however the Potato Rosti would have been enough for three to have a nice meal. Overall I think this is a great option for those hectic weeks where I know I’ll be tempted to order take-out or delivery. I loved that the ingredients are fresh, whole ingredients, which is a much healthier alternative to many hectic mid-week meals as well. With each meal averaging about 500 calories, I could definitely see this as an accompaniment to a weight loss plan. Thanks Blue Apron for letting us try out your service and I look forward to ordering again in the future!

Blue Apron Quinoa Eggplant Vegetarian

Blue Apron Potato Rosti Vegetarian

July 18, 2014

2014 Vegetarian and Vegan Miami Spice Guide

by ashley

2014 Miami Spice Vegetarian and Vegan GuideIt’s that time of the year again! Miami Spice offers three course tasting menus to some of the hottest restaurants in South Florida. Lunch menus are $23 pp and Dinner $39 pp. We have scoured the menus and created this list of restaurants that offer vegetarian options for their Spice menus.

*All meals listed have vegetarian options for appetizer, entrée and dessert. Meals with vegan options have the word vegan in bold.

View the full guide HERE!

July 18, 2014

I love Orangetheory Fitness!

by ashley

Orangetheory FitnessHave you heard of Orangetheory Fitness? I have been hearing people talking about these classes for a few months now, but my aversion to boot camp style fitness classes has made me shy away from it. Yesterday I finally conjured up enough courage to go and check them out, and I’m so glad that I did. It was so much fun, challenging yet not overwhelming as I had been afraid it might be. A little background on me: I am 26 years old, active on and off but certainly not an athlete. I am slightly overweight, BMI of about 26, and have never been religious about working out. I was afraid that I would get there and be way too out of shape to keep up, but the class really is tailored for anyone. The Orangetheory next to my house offers three free classes and I was able to make an appointment to come the same I called. When I arrived the manager greeted me and explained how the classes work, handed me a heart rate monitor and introduced me to the instructor. The instructor, Kelley, then took me around to the different machines and explained how to use each one. It is important that you come about thirty minutes early your first time so you can have this instruction, otherwise you may be lost during the class. The class itself is fast paced, but if you pay attention to the instructor you will be able to follow along. Your heart rate will be shown on a screen for everyone to see so that the instructor can make sure you are getting as much out of the class as you can. This is great, as you aren’t competing with the others in your class, who will most likely be at different fitness levels, but rather you are competing with yourself. At the end of the class the instructor will look over your heart rate statistics to see if you got into the “orange zone” for at least 12 minutes, where the name Orangetheory comes from. The logic behind this is that if you are in the orange zone for 12-20 minutes of your work out that you will spike your metabolism for up to 36 hours.

Orangetheory Stats E-mail

Orangetheory Stats E-mail

During the class you will be on a treadmill for about 30 minutes using one of three programs: power walker, jogger or runner. The instructor will call out instructions for each level as the class progresses. The other 30 minutes is a mixture of the rowing machine, free weights and body weight exercises. The instructor at my Orangetheory was really great about paying attention to the newcomers and making sure our form was correct during the free weight and body weight exercises, which was wonderful for me as it was the first time I was doing many of these.

After the class is over Orangetheory will e-mail you a report of your heart rate, calories burned and your time in each heart rate zone. This is great for tracking your own progress. Memberships aren’t exactly cheap, but are on par with many of the comparable gyms in my area. Single classes are $25, the basic membership (4 classes per month) is $59, the elite membership (8 classes per month) is $99 and the premier membership (unlimited) is $159. Additional classes for basic are $14 and elite are $12. You can also use your membership at any Orangetheory location.

I’ve only done one class so far, but I signed up for the elite membership and am thinking about switching to the premier. I’ll keep you posted on how it’s going!

July 16, 2014

Bennachin Restaurant, a taste of Africa in New Orleans

by ashley
Akara - Black Eyed Pea Fritters

Akara – Black Eyed Pea Fritters

I’ve been so busy these last six months and it was left up to Jessica to keep up the blog (she did a great job, thanks Jess!!). Finally I am back in town and ready to share all of my experiences with our readers. Since I last posted I’ve been to Orlando, Denver, New Orleans, Lisbon (Portugal), Vaduz (Liechtenstein), Munich (Germany), Baden Baden (Germany), Innsbruck (Austria), Chur (Switzerland), Fussen (Germany), Frankfurt (Germany), Strasbourg (France) and several other cities in Europe that would make this list way too long. I won’t have updates from all of these places individually, but I plan to post as much information as I can on vegetarian eating in these regions.

A while ago I posted some pictures on the Facebook page (if you don’t follow us on Facebook, please click here!) of a meal I had in New Orleans that was amazing. Away from the hustle and bustle of the touristy side of Bourbon street lies Bennachin Restaurant, an African restaurant with amazing food and prices. If you are looking for a unique experience while visiting New Orleans, you should definitely give them a visit. I have been wanting to try Ethiopian food, but could never find an African restaurant from any country in South Florida. Bennachin focuses on cuisine from Gambia and Cameroon, catering heavily to vegan and vegetarian diners as well as meat eaters.

Kone ni Makondo - Black-eyed peas in onion and tomato stew served with coconut rice and fried ripe plantains

Kone ni Makondo – Black-eyed peas in onion and tomato stew served with coconut rice and fried ripe plantains

The interior has an intimate, homey and inviting atmosphere that put us at ease immediately. The staff were so friendly and all of the guests were also helpful when it came time to order. The menu was foreign to us, but we asked guests around us what they were eating and chose items that looked good. I ordered Akara (black-eyed pea fritters, $4.50 VEGAN), Kone ni Makondo (Black-eyed peas in onion and tomato stew served with coconut rice and fried ripe plantains, $13.95 VEGAN) and Makondo Yogurt (fried plantains with yogurt sauce, $5.00 VEG/DAIRY). The portion sizes are enormous here and I really didn’t need any appetizer or dessert, but I was so intrigued by everything I wanted to try as much as I could. Unfortunately we only learned of their famous Jama-Jama (sautéed spinach, $4.50 VEGAN) after ordering, which is a hit at the annual Jazz and Heritage Festival. When I am in New Orleans again, I will definitely go back and order it.

Makondo Yogurt - fried plantains with yogurt sauce

Makondo Yogurt – fried plantains with yogurt sauce

The restaurant has been a staple of New Orleans since 1992 yet many tourists don’t get to experience it, even though it is well within walking distance of the tourist area. Located at 1212 Royal Street, it is only one block off of Bourbon Street and less than a mile from Canal Street. Their full menu and more information about the restaurant can be found on their website at http://www.bennachinrestaurant.com/.

July 16, 2014

The Wonders of Ghee and Ladoo/Laddu

by ashley

Ghee and Ladoo/Laddu Ghee is traditionally used in Indian, Pakistani, Bangladeshi, Nepali and Sri Lankan cuisine, however versions of it are used throughout the world. It is very similar to clarified butter and made almost in the same way, just cooked a bit longer until the milk solids are browned. While not vegan, the process of making Ghee removes all of the milk solids, so it is a safe alternative to those with milk/lactose allergies. The flavor of your Ghee will depend greatly on the quality of the butter you start with. The best Ghee will come from grass fed cows, best if you can find fresh butter from a local farmer. If you are not near a farming community and live in the United States or Canada, Kerrygold butter is also a great alternative. Make sure you buy the full fat, traditional Kerrygold if you choose that route.

I am most familiar with the traditional uses of Ghee in Indian cooking, which they use to cook rice, dosas, curries and many other popular items. Ghee is also frequently served on the side for dipping in Indian cuisine. Naan, one of my favorite breads in the world, is usually brushed with Ghee while cooking to give it that sweet, buttery flavor.  

Ghee can be used to cook almost anything requiring the use of butter or oil, and when prepared with high quality butter it will contain no trans fats. So while Ghee is 100% fat, many doctors agree it is much healthier than many oils. Trans fats have been shown in laboratory testing to raise the risk of heart disease. Be careful if you choose to purchase pre-made Ghee instead of making your own, as there are many companies that market as “pure Ghee” when in fact they use vegetable oils containing trans fats. When made properly, Ghee is aromatic and nutty, with a hint of sweetness that lends itself to a variety of dishes and cuisines.

 

Making Ghee at Home

What you’ll need:

1lb high quality, full fat, unsalted butter

Large pot

Wooden spoon
Double mesh strainer

Cheesecloth

Large mixing bowl with lip for pouring

Jars for storage (I use mason jars)

 

Melt butter in a large pot over medium heat, stirring constantly until butter foams and starts to boil. Lower heat to medium low and let simmer, do not stir in this phase. Allow the butter to continue to simmer until the foam disappears and the butter starts to clear. While waiting, place your double mesh strainer over the mixing bowl with the cheesecloth laid over the strainer. You will see the milk solids begin to form, stir gently a few times just to let the milk solids fall to the bottom of the pot.  Keep simmering, stirring occasionally so the milk solids don’t stick. Your Ghee will be finished cooking once the milk solids are a medium golden brown and the butter is finished foaming. Immediately pour the Ghee over the cheesecloth to strain out the milk solids. Some may choose to discard these, others can follow my short recipe below for a delicious treat to make with these. Pour into glass jars for storage. Your Ghee should be a lovely clear gold color, which will solidify as it cools. It is now ready for use!

 

Ladoo (Laddu) – Tasty treats made from leftover milk solids

Ladoo/Laddu

If you do not have a dairy allergy, there is no reason to discard the delicious milk solids that are left over from your homemade Ghee. They are very simple to make and are a great way to enjoy the fruits of your Ghee labor right away.

 

 

 

 

 

 

What you’ll need:

Leftover milk solids from making Ghee (recipe above)

½ cup wheat flour

3 tbsp sugar

3 tbsp Ghee

3 tbsp halved raw, unsalted cashews (optional)

Parchment paper

 

Combine the milk solids, sugar and wheat flour in the same pan you just made Ghee, mix well to fully incorporate and heat over medium low until golden brown. In separate pan, lightly fry the cashews in two tablespoons of Ghee. Add cashews to the wheat mixture and incorporate by hand, adding the remaining tablespoon of Ghee if mixture is not wet enough. Begin hand forming small balls in your hands and set out on parchment. These can be eaten immediately or cooled and eaten at room temperature. Either way, they are delicious!

 

September 19, 2013

Lyfe Kitchen Vegan Whole Grain Pilaf with Sweet & Zesty Vegetable Peperonata

by ashley

Lyfe Kitchen Whole Grain PilafUpdate 11 Feb 2014: We have had many users point out that this has honey, which most vegans do not eat honey as it is an animal product. I have written a note to Lyfe Kitchen to inform them. Thank you very much to all of our readers who pointed this out! Sorry that it slipped past me!

I had so much energy after eating Lyfe Kitchen’s Whole Grain Pilaf, I had trouble calming down to write a post about it. What drew my eye to this in the freezer section was that it had kale. I’ve never seen a frozen meal with kale, which I love adding to as many of my dishes as possible, so I knew I had to try it. Pilaf of any kind rarely sounds interesting to me, but with the addition of kale, quinoa, red wheat berries, artichokes, zucchini, toasted almonds and many other wholesome ingredients, this is one pilaf I could get excited about. The fact that it has no animal products, making it completely vegan, is another great selling point.

Heating this dish up is not as easy as other frozen meals, but it is worth the effort. I believe they did this to preserve the flavor, as well as ensuring their packaging is as eco-friendly as possible. I have taken step-by-step photos of the process, but the instructions are also clearly marked on the package. You will need a microwave safe plate in order to make this.

Remove the package from the box, place on a microwave safe plate with the seam facing up (so it can release steam while cooking). Cook for 4 ½ minutes. Let stand for 1 minute.

Lyfe Kitchen Whole Grain Pilaf

It will look like this once it’s finished cooking.

Lyfe Kitchen Whole Grain Pilaf

Use scissors to cut along the dotted line. I thought my mini hula girl scissors would make the photo a bit more festive.

 Lyfe Kitchen Whole Grain Pilaf

Lyfe Kitchen Whole Grain Pilaf

Carefully slide the entrée onto your plate and enjoy!

Lyfe Kitchen Whole Grain Pilaf

The lime juice concentrate was slightly overpowering at first, but the more I ate, the more I liked the dish. There are A LOT of ingredients in this dish and it definitely has a lot of flavor, but almost all ingredients are unprocessed foods, with “natural flavor”, potassium chloride and calcium chloride popping out as the only “processed” ingredients that I could see.

Lyfe Kitchen Whole Grain Pilaf

Lyfe Kitchen Whole Grain Pilaf

I haven’t seen any other Lyfe Kitchen entrées in my grocery store, but I will keep an eye out for more. I was most impressed by the huge jolt of energy I got after eating this. Perhaps it was coincidence or maybe the whole grains? Let me know what you think of the dish!

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