Salmon, Sardines, or Tempeh Salad

Here is another great high-protein lunch or even dinner.

Now and then I enjoy sardines. Wild Planet is a brand that cans sustainably fished sardines and other seafoods. They are the best tasting as well. If I’m going to eat fish, which is not that often, I only eat fish from Wild Planet Foods. The skin is included on the sardines, which gives them a higher collagen content. Canned salmon is another go to for me when I don’t have any fresh food in the house.

Tempeh (raw) is great high protein plant-based source that provides a nice crunch or alternative to a traditional “tuna” salad. You will note that as I strive for diversity, there are lots of little bites of incredible plant powered goodness in this meal.

I must say that the pinenuts on top, or on the side brings this sandwich to perfection!

Add to your protein of choice some vegenaise, or avocado mayo, chopped onions and celery. S&P as desired, and some cayenne.

Toast your whole grain or gluten free bread of choice and assemble. Serve with lots of micro greens, pinenuts and a side salad of cucumber and cultured vegetables. That is at least ( depending on the bread) 6 different plant powered bites. If you’re using Tempe then it bumped it up to at least eight.

Let’s put as many plants as we can into each meal so we expand our microbe population!

Enjoy!

Making Every Bite Count, ChefTeton

Lemon Mint Edamame Pate w/Pine Nuts - A Great Gift

When I visit someone or go to someone’s home for dinner I like to bring a homemade foodie gift. Here is one that works perfectly. The host can either serve it, or store it in the fridge for another time.

Many of us, particularly as we age, need more protein. Making a pate from Edamame delivers a very tasty high-protein snack. Serve it with crackers, raw vegetables, spread on toast or include some in a wrap. Love this pate!

Instructions

1 1/4 cup of cooked edamame (I usually purchase them frozen, boil them and then store them in the fridge to use on salads and/or sprinkle on my plate for some plant diversity with lunch or dinner.

1/2 cup pine nuts (or walnuts, pumpkin seeds, etc..(I can’t vouch for pumpkin seeds)

1/2 cup fresh mint

1/4 to 1/2 cup lemon juice (I like a strong lemon flavor)

Salt to taste and a sprinkle of cayenne!

Blend all ingredients together in a food processor.

Serve immediately or chill. Chill to store, It stays fresh for a few days.

No Cook - Ginger Turmeric Oatmeal w/Wild Blueberries

This dish has become my most favorite breakfast. Who would have ever thought of putting ginger and turmeric in oatmeal? I guess that would be me. I don’t remember how I discovered it, but it has become an all-time favorite. There are a few steps to it, but once you have some of the ingredients made it is a simple assembly line. No cooking.

I start with my own nut milk. I usually make hemp, sunflower, macadamia and or walnut. Hemp granules are my favorite and easiest to make. I would rather use walnuts for the topping.

instructions:

1/2 to 3/4 cup regular or gluten-free oats (do not use the quick cooking type)

Pour the milk of choice over it. Let it sit for about an hour. The oats will naturally expand so make sure you cover them with the milk. You may have to add more milk when you are ready to serve.

At the same time pull out a heaping 1/2 cup full of frozen wild blueberries and allow them to thaw.
Begin soaking a few walnuts for your topping.

Next, chop some fresh ginger and turmeric, probably about a teaspoon or so. For those of you who are just starting out the ginger may be a little strong so you might want to use a little less. Create it for your own taste.

When the oats are soft and the blueberries are thawed put all the ingredients together, chop your walnuts, a banana (or not), and any other fresh fruit you may want. Sprinkle them on top.

Finish the dish with a tablespoon or more of maple syrup. Enjoy!!

P.S. For the turmeric to expand its potency, you can also add a dash of pepper. I know, sounds a little weird, but it’s delicious and so very healthy, and satisfying.

Edamame Pate, with Snow Peas and Bean Chips

Make Every Bite Count!

As I’m striving for high-protein meals I discovered a delicious pate. Ingredients:

1 1/4 cup of cooked edamame

1/2 cup pine nuts (or walnuts, pumpkin seeds, etc..(I can’t vouch for pumpkin seeds)

1/2 cup fresh mint

1/4 to 1/2 cup lemon juice (I like a strong lemon flavor)

Salt to taste and a sprinkle of cayenne!

Blend all ingredients together in a food processor.

Serve immediately or chill. Chill to store, It stays fresh for a few days.

This is a very filling and satisfying pate that can be used in a variety of ways. It’s great for a potluck or a lunch on the go. Spread it in wraps, top on a piece of toast, or serve as a side dish with a salad. Enjoy

Making Every Bite Count, Chef Teton

A Super Quick Plant Based Lunch

I came home starving, and my pantry and fridge were a little low. I quickly toasted some quinoa, added the water and let it cook for about 15 minutes, while I opened a package of organic TastyBite, full of yellow split peas and spices simmered in tomato sauce. I picked some basil from my garden and topped it with chili flakes. Perfect. It tasted great, took me only a few minutes and I feel satisfied and fueled.