Being Thankful

I recently started practicing a form of power yoga called Baptiste. Baptiste yoga focuses on the integration of the mind, body and soul. It combines vinyasa yoga, where the poses flow from one to another in a sequence, and personal empowerment that keeps you focused on making positive choices in your life.

Having to cook from scratch so often I usually overlook the positive choices I make in my life daily. Whole eating, or something close to that… Fresh fruits, vegetables, breads and unprocessed meats – all things that offer me nourishment and health.

The journey I’m on today has caused me to pause for a moment and be thankful for my food limitations and the positive life they are giving me.

Spaghetti with Meat Sauce

There are many nights when I’m in the mood for a hearty pasta dish but only have around 45 minutes to spare. On these nights, one of my go-to-meals is spaghetti with an easy meat sauce. This can be made with ground beef, pork or turkey. The red wine really helps to add flavor and depth while the basil brings a nice freshness. When choosing a store bought tomato sauce, I’m a fan of Classico. It’s both gluten & dairy-free and it really has a pleasant taste and texture.

Serves 4
start to finish: 45 minutes

• 2 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 lb lean ground beef, pork or turkey
• ⅓ cup red wine
• 1 6 oz can tomato paste
• 1 32 oz jar of Classico tomato sauce, (I used tomato & basil)
• ¼ cup of water
• 1 tbsp Italian seasoning (blend of basil, oregano, rosemary, thyme, marjoram, and savory)
• ¼ tsp thyme
• ¼ tsp red pepper flakes (optional)
• garlic salt and black pepper to taste
• 5 fresh basil leaves, chopped
• 16 oz. brown rice pasta

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook until tender, about 5 minutes, then add in the garlic and cook for an additional minute.

Mix in the ground beef and continue cooking and stirring until the meat is brown and crumbled, about 5 minutes. Pour in the red wine and allow to cook until the wine has nearly evaporated.

Stir in the tomato paste, tomato sauce, water, Italian seasoning, thyme, red pepper flakes. Mix well, then season with garlic salt and pepper. Reduce heat and allow sauce to simmer for about 20 minutes. Add fresh basil and additional garlic salt and pepper (if needed).

Serve over cooked pasta and enjoy!

Stella's Lounge

Jon and I meant up with another couple this past weekend, for a night out in GR. We started our evening at Stella's Lounge, the perfect punk bar to chill and dine.

The interior is very dark with unique murals painted on the walls. Diner style tables and chairs line the floor and a mini vintage arcade is located at the back. They have a well stocked jukebox and a full service bar.

The service was impeccable. The staff seemed very familiar with food allergies and anytime they did not know the answer to a question they made sure to double check with the chef.

The menu features mostly vegan cuisine, with the exception of their cheese stuffed burgers (which I am told are amazing). Currently they only have 3 completely gluten & dairy-free items on their menu… But they are worth it! Vegan chili, hearty and filling with a little kick of heat. Vegan coleslaw, creamy and crunchy with a lot of dill to enjoy. Vegan nachos, corn tortillas piled high with beans, vegan sausage, vegan cheese, lettuce, fresh pico de gallo & avocado. Amazing!

The prices are very competitive for the portion size and you won't leave hungry.

Roasted Pepper Sauce with Pasta

Over the past few months I have been taking the time to oven roast vegetables. It’s a very easy thing to do and the flavor is amazing. This week I decided to create a Roasted Pepper Sauce that is versatile, easy and bursting with flavor. The red peppers create a light and sweet taste while the jalapeño adds a nice warmth without overpowering. This sauce can be used over pasta or drizzled over meats and vegetables. If you are pressed for time, peppers can be roasted in advance and stored in the refrigerator for up to one week. Enjoy!

note: If you don’t appreciate a little heat just skip adding in the jalapeno. :)

Serves 4
start to finish: 30 minutes (not including the roasting time for the peppers)

• 3 large roasted sweet bell peppers, chopped (I used 2 red, 1 yellow) about 3 cups
• 1 large roasted poblano pepper, chopped about 1 cup
• 1 roasted jalapeño pepper, chopped
• 2 cloves garlic, minced
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar
• juice of 1 lemon
• 10 basil leaves
• ½ tsp garlic salt (or to taste)
• ½ tsp black pepper (or to taste)
• 14 oz. brown rice pasta, fettuccine style

Combine roasted bell peppers, poblano, jalapeño, garlic, 2 tbsp olive oil, balsamic vinegar, lemon juice, basil, and salt and pepper into a blender. Blend until sauce has a smooth consistency. note: add a little cooked pasta water to the sauce if it feels too thick

Transfer the pepper sauce into a large saute pan and warm over low heat, while pasta cooks.

Cook the pasta in boiling water until pasta is al dente, drain pasta and toss with roasted pepper sauce. Garish with fresh parsley and enjoy!

To oven roast peppers:
Preheat the oven to 400˚F. Lightly coat bell, poblano and jalapeño peppers with olive oil. Slice peppers in half, lengthwise, remove seeds and place skin side up in casserole dish. Bake for 30 minutes or until the skins blacken and blister. Remove from oven and place peppers in a plastic bag or bowl covered with plastic wrap. Allow peppers to cool and then remove all skins. If you desire more heat, do not remove the seeds from the jalapeño.