Plants never tasted so good.


What I Ate Wednesday #32

Posted by Sinfully Nutritious


Warm coffee on a brisk fall morning is so comforting.  As much as I try to deny that Fall, being my favorite season, leads to winter, I still bask in it’s glory for as long as I can.

It is hard not to wake up happy during these harvest days where the end of summer crops are still lingering and all the Autumn fruits and veggies are in full bloom. I think What I Ate Wednesday Autumn editions are my favorites.  Today, maybe a few unconventional meals, like Coconut Creamed Kale for breakfast and healthier pumpkin chocolate cupcakes.
Yes, you read that right. Coconut creamed kale for breakfast. All I can say is, “bowl licking good”.  Literally, I am embarrassed to admit, I licked the bowl.  My puppy was eagerly awaiting my bowl, he was sadly disappointed at the lack of need to pre-clean.  He was out of a job!
Here is a pic to get you inspired to make this dish for breakfast, lunch, dinner, a side or even a snack.  Anytime you make it you will be glad you did.

coconut creamed kale

This is not a recipe per say, more like a bit of instruction on how I make my version. I never seem to be able to get the exact measurements, so instead of not sharing, I am giving you the brief version. Tofu can be omitted of you do not like it, but it is a quite delicious protein packed part of this meal.

Coconut creamed tofu:

  • Six to Eight cups clean chopped kale
  • 1/2 block tofu rinsed and drained, small cube
  • 1 medium onion, very small dice
  • 1 clove garlic, diced
  • 1/2 can coconut milk, regular or light
  • 4 ounces shitake mushrooms, sliced thin
  • Braggs Liquid aminos
  • Mrs. Dash Garlic Blend
  • 2 tbsp. Vegetable broth
  • 1 to 2 tsp. coconut oil

I start off with 1 tsp. of coconut oil in a cast iron pan.  Once it is heated up, I toss in one medium onion diced very small.  Let the onion cook over medium heat about a minute before adding half a packed drained and small cubed tofu.  Sprinkle with a tiny bit of sea salt and pepper.  Stir around until tofu begins to brown.  Add one clove of diced garlic.  Then add 3oz. sliced shitake mushrooms.  To the mushrooms add 1/4 tsp. Braggs Liquid Aminos.  Stir frequently about one minute.  Add 6 to 8 cups chopped cleaned kale right on top of the tofu, mushrooms and onion.  Once kale is piled high on top, season with Mrs. Dash Garlic and Herbs, 1/4 tsp. of Braggs, 2 tbsp. veggie broth, and then cover and turn to low.  Cook about 2 to 3 minutes until kale has wilted and is about half its volume. Stir everything together.  Add one half cup of regular or light coconut milk, stir and cover again for additional two minutes. Remove lid, turn off heat on let it sit and thicken for a few minutes before serving.  I always add an extra stream of coconut milk on top just before serving.

kale collage

This meal is packed with protein, good fats, super food greens, antioxidants, healing mushrooms and bursting with flavor.  I promise, this will not disappoint.  I could easily eat the whole pan full myself, but I shared it with Andy.  He also loved it, and he did not think it was crazy for breakfast! 



Onto lunch, this was easy, just reheat and eat.  I made two vegan cheese steak Stromboli's on Sunday so we could eat some with football and have slices with soup or salad during the week.  It worked out perfectly.  I made a large batch of vegetable stew on Monday morning and served it with a few slices of Stromboli, and today, we had reheat stew with some boli on the side.


Veggie stew was packed with carrots, celery, onions, sweet and white potatoes, tomatoes, kale, peas, corn, green beans, lentils, mushrooms and barley in a veggie broth.


Pizza dough stuffed with Gardein Beefless Tips, Onions, Portabella Mushrooms, hot and sweet peppers, and some Daiya Cheese. Baked to perfection and dipped in ketchup, yum.



After this delicious lunch, we had a bit of running around to do.  I tried to get a lot done before Mya came from school.  She had activities today, so she did not get home till dinner time.  I had it just about ready.

Autumn inspired couscous with Gardein Turkey cutlets and Agave Dijon Sauce.

autumn couscous

Wheat couscous  was blended with sautéed apples, pan roasted hazelnuts, pecans, and pistachios, plump raisins, cranberries and a hint of earth balance.  The turkey cutlets were a nice addition to this dish especially with the the homemade sauce. 


While I was finishing dinner, I put Mya right on helping with dessert.  We made Chocolate Pumpkin Donuts and muffins.  They are a low fat healthier version  that are not quite as sweet or rich as regular cupcakes or donuts.  Just top with powdered sugar when cool and serve with coconut milk!




I had so much fun in the kitchen today, and after looking back on my day, I think the best thing I ate was definitely the coconut creamed kale.  I cannot wait to eat it again.  What was the best thing you ate today?

Have a great Wednesday!


Can you believe how big Prince is getting…5 months old already!



What I Ate Wednesday #31

Posted by Sinfully Nutritious

 A rainy day makes me want to cook. Who am I kidding, everyday I love to cook, but rainy days, I cook comfort food .  You know may be over doing it at dinner when your fourth grader arrives home from school and says, “Wow, is it Thanksgiving?”  Yeah, maybe I went a tad overboard for a Tuesday.  But, I believe every meal you are lucky enough to share with your family is worth celebrating.  So, bring on the food.


Breakfast on this rainy morning was tofu scramble express. Express, because I have been making my scramble once on Monday, then warming up some any day I want a scramble for breakfast.  I used to make a fresh batch every time.  Now, with Mya back to school and my workouts and other business to attend to, I want a quick option available.  What I find great about tofu scramble is, it reheats as good as the fresh off the stove batch.  Convenient and delicious. 

This scrabble was a mix of tofu for protein, sweet potatoes for energy and carbs, hot and sweet peppers with onions for there great antioxidants. A tiny bit of organic ketchup on the side, and a perfect quick breakfast is enjoyed.


Once Mya was dropped off at school, I came home and prepared a large pot of my chicken-less pastina soup. I cannot believe how much it reminds me of my grandmothers.  Thick slices of carrots, mellow onions, chunks of celery and delicate spinach in my veggie “chicken” broth.  I ran out of my no salt bouillon cubes, I had to use regular vegan chicken cubes, I am glad it was not to salty.  I always crank some hot pepper in my bowl.  I cooked it with whole wheat pastina and it was a perfect lunch. 



Of course, I served it with a sandwich for Andy and a half for me.  Rye bread with vegan roast beef, horseradish and Vegenaise.


I was looking forward to dinner all day.  Field Roast Celebration Roast with roasted root veggies and butternut squash.  I also made apple cider gravy to top the roast and veggies. I will admit, the house did smell like Thanksgiving.  It was beyond delicious, we really enjoyed our first butternut squash of the season. 








Dessert was not quite as sweet as I hoped.  I had a box of wheat muffin mix and turned into what I thought would be cute little apple cinnamon donuts.  They were not as soft and sweet as I wanted, but they were still delicious.  Maybe a  cinnamon glaze will be a good topping…hmm…




I hope you had a wonderful Wednesday, I am going to be  enjoying the leftovers, if there are any!




What I Ate Wednesday #30

Posted by Sinfully Nutritious


Happy What I Ate Wednesday!

Thirty weeks?  Wow, that went by really fast! 

Breakfast: Almond Milk Yogurt with Vanilla Protein Powder and Peaches and Hemp Seeds. 


This breakfast is not as exciting as some of my creative scrambles, but it has all the nutrients I need to power my morning workout and work schedule. I am loving this yogurt.  I buy it at Wegmans, and add my vanilla vegan protein powder for flavor and added nutrients.  It is so good.

P1070424 P1070423


I had a planned grocery trip for after I dropped Mya to school.  I did not want to go hungry.  This small bowl was just satisfying enough to get me through.  I got back about 10:45am and then I was starving.  So, I had an early lunch.

Leftover Lasagna.  I devoured it so fast, I forgot to take a picture!  It was the same lasagna I made a few weeks back with half wheat noodles, half zucchini noodles.


The recipe is here: Very Veggie Lasagna


I decided to try a little meal planning this week.  I have never really done that before.  With my ever escalating grocery bill, I thought it might be helpful to keep me on track at the store.  I don’t know the result yet!  

Last night was my first planned meal, Vegetable Beefless Stew.  I love making this all fall and winter long.  I put everything vegetable I have on hand in it.  It is so delicious.  I use Seitan as my beef substitute.  It works great, you could never tell!

I filled my pot with carrots, onions, celery, two small white potatoes, two sweet potatoes, mushrooms, green beans, peas, corn, diced tomatoes, seitan and tons of herbs and spices.  I used a small amount of Better Than Beef seasoning stock and a little arrowroot at the end to thicken it a bit.  I get so excited when ever I make this and it turns out tasting like my grandmothers.  It is one of my favorite meals.




No dessert yesterday.  I had a piece of a granola bar as my something sweet.  I plan on making some of these apple muffins today…I will post them later. Remember these? I found one last zucchini hiding in the garden, it is destine to be an apple zucchini muffin, sound like a delicious fate to me!

zucchini Breakfast Muffins vegan


I am really enjoying this cool weather.  I just love Autumn.  I am looking forward to making my planned meals this week with include lots of great Fall finds.  What is on your menu this week?

Have a great Wednesday!



What I Ate Wednesday #29

Posted by Sinfully Nutritious

Happy What I Ate Wednesday! With all the rain and humidity here in the North East, it is hard to believe that Autumn is almost here.  I know my fall cravings are beginning to kick in.  I have wanted nothing more than to make comfort foods.  And with all those comfort craving comes comfort calories.  That only means a little more exercise to compensate.  If you ask me, it is totally worth it.

I always start the day with some 5:00am coffee before my 6:00am cardio session.  I can never eat before then.  Breakfast this morning was overnight oats.  With Mya back in school, sometimes a simple breakfast is in order.  I love my overnight oats in coconut milk with chia seeds, walnuts, raisins, cinnamon and a tiny drizzle of agave. 


My bowl had 1/2 cup oats and it was so rich and dense I could only eat half my bowl.  I saved the other half for post strength training workout. It was killer arms today.  I can already feel the soreness setting in.

After my workout, I wanted to try my hand again at veggie burgers. I spend way too much on veggies burgers, I would really like to successfully make my own.  These burgers were really close to my perfect burger.  The flavor was spot on, but they need to be just a bit firmer.  I used a chia “egg” as a binder, I think I need more bread crumbs, or to add some oats.  I made these in the food processor with a lentil base, peppers, mushrooms, celery, onions, walnuts, garlic, wheat bread crumbs and tons of no salt seasonings.  I will post the recipe as soon as I perfect it!  Don’t get me wrong, these were fabulous as far as the taste I was going for, by far better than store bought.  I just need them a tad firmer.  After I processed them and molded them into different sizes to experiment with, I placed them on a tray with foil and  popped them into the freezer for an hour before cooking some. 



When lunch came, these were ready to cook in a pan greased with some coconut oil.  They totally stayed together in the pan!  They were just a tad soft on the bun.  Since I served mine up on some Boston lettuce, I did not mind them being just a little soft. 




I made 12 burgers for about $3.00 in ingredients!

For dinner, some left over vegan chicken potpie was on the menu.  To keep the side dish on the lite and nutritious side, I made a heaping pile of coconut cream kale.  It was a perfect accompaniment to the potpie. 

potpie collage

potpie close


potpie close

coconut kale

my plate

So, that was what we ate Wednesday!

On another note, Andy and I also celebrated 17 years of marriage on Saturday! Mya wanted to take our picture, I think she she did pretty well!

anniversary pic

I am so blessed! I finally got the chance to wear a dress I had been saving all summer.  It was a great week and was filled with lots of fun and plenty of great food.  I hope your was too.

Have a great Wednesday.



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