Category Archives: Recipes

Lentil and Quinoa Salad Recipe

Quinoa Lentil Salad Topped with Grated Carrots and Broccoli Flowers

LENTIL & QUINOA SALAD RECIPE

INGREDIENTS

2 Cups Cooked Quinoa

2 Cups Cooked Green or Red Lentils

Raw Grated Carrots

Steamed Broccoli Flowers

1/4 Cup Raw Shallots finely chopped

2 Tablespoons Dijon Mustard

Lemon Juice: 1/2 squeezed

1/3 Cup Olive Oil

1/4 Cup Raw Chopped Italian Parsley

Salt & Pepper to taste

INSTRUCTIONS

  • Whisk together shallots, mustard, and lemon juice. Add the olive oil slowly, whisking until well-blended. Season with the salt and pepper.  Set aside.
  • Mix the cooked quinoa and lentils with chopped parsley in a large bowl.
  • Top salad with raw grated carrots, and broccoli flowers.
  • Pour the dressing over the salad, and mix well.
  • Serve warm or cold.

Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.

Copyright 2016 Irene Pastore and Tour De Core.com

Banana-Berry Smoothie Recipe

BANANA-BERRY SMOOTHIE© Copyright 2015 Corbis Corporation

Ingredients

  • 1 Ripe Banana Sliced Small
  • 1/2 Cup Raspberries
  • 1/4 Cup Blueberries
  • 1 – 1/2 Teaspoons Honey
  • 1/8 Teaspoon Ground Cinnamon
  • 1/2 Cup Unsweetened Apple Juice
  • 1/2 Cup Ice

Preparation

  1. Place fruit in a blender. Pulse until fruit is chopped, and smooth.
  2. Add Cinnamon, and Apple Juice.  Blend together
  3.  Add ice. Blend well.
  4. Serve immediately.

Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.

Copyright 2016 Irene Pastore and Tour De Core.com

 

Vegan Tofu Egg Salad Recipe

Tofu Egg Salad Sandwich On Rye Bread

VEGAN TOFU EGG SALAD RECIPE

This recipe is made without eggs.  It’s ready in minutes.  Go for it!

Ingredients

1 Package Extra Firm Tofu

1/2 Cup Vegan Mayonnaise

1/4 Teaspoon Lemon Juice, or Apple Cider Vinegar, or Distilled Vinegar

1/2 Teaspoon Tumeric

1/2 Teaspoon Salt

1/2 Cup Diced Raw Scallions

1/2 Cup Dice Raw Celery

Garlic Granules

Black Pepper

Instructions

Prepare in advance: Well-drained tofu, diced celery, diced scallions.

Note: Tofu holds alot of water.  If you don’t drain it, you’ll wind up with a very soggy tofu egg salad. It may take one hour or more to drain off all the water.

Mash tofu with a fork, or pastry blender.  Add the lemon juice (or vinegar).  Toss in the tumeric and salt.  Blend well.   Add the scallions, celery. and mayonnaise.  Keep blending until the mixture looks like egg salad.  Add black pepper, and garlic granules to taste.

Note: don’t go overboard on the tumeric.  Too much will turn tofu bright orange.

Tofu Egg Salad Sandwiches

The finished recipe will look just like egg salad.  Spread it on your favorite bread.

Suggested Garnishes

  • Lettuce
  • Sliced Tomatoes
  • Red Peppers
  • Pickle Rounds
  • Sprouts

PS: If you try out this recipe, please send in your comments.  Did you make adjustments that turned out differently, did you serve Tofu Egg Salad Sandwiches to friends and family?  What did they think?

Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.

Copyright 2016 Irene Pastore and Tour De Core.com

 

Imagine You’re In Tuscany Enjoying This Salad

TUSCAN BEAN SALAD

Ingredients

2 Cups Cooked, Drained Garbanzo Beans
2 Cups Cherry Tomatoes.  Rinsed and Cut In Half
1 Tablespoon Olive Oil
1 Teaspoon Balsamic Vinegar
2 Tablespoons Fresh Minced Oregano (or 1 Teaspoon Dried) 
1/8 Teaspoon Ground Black Pepper
½ Teaspoon Italian Seasoning
Alfalfa Sprouts or Romaine Lettuce

Instructions
In a large salad bowl, combine beans and tomatoes.

In a small bowl, combine olive oil, vinegar, oregano,
pepper, and Italian seasoning.

Beat the ingredients until the oil and vinegar no longer separate, and the mixture is well-blended and thick.

Pour the dressing over the beans and tomatoes, and
mix gently to coat.

Line salad bowls with Alfalfa Sprouts, or Romaine Lettuce.  Top with bean mixture, and serve.

 

Buon Appetito!

Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.

Copyright 2016 Irene Pastore and Tour De Core.com

March 8 Is National Pancake Day

Heart-Shaped Pancakes

Tuesday, March 8 is National Pancake Day.  2016 is the 11th anniversary of  this culinary celebration.  The International House of Pancakes is offering a free stack of  Buttermilk Pancakes from 7 AM to 7 PM, to encourage diners to make a charitable contribution to the Children’s Miracle Network Hospitals.


Pancake Batter

Did you ever wonder why a pancake is called a pancake?  Because you’re literally baking a cake in a pan.  Experienced cooks call a pan, a skillet.  The more baking powder you add, the more your pancake will rise.  It will have the look, and the texture of cake.

Extra-Thick Pancakes

For those who don’t have ovens, the pancake offers a quick and easy way to have your cake and eat it too.  Add favorite toppings, like blueberries, or molasses, to enhance the flavor.


Gluten-Free Pancakes

Try our Quick Gluten-Free Buckwheat-Rice Pancake Recipe to prepare high-rise pancakes, that have a light, fluffy texture, and crispy edges.


SPELT PANCAKE RECIPE

Dry Ingredients

1- 1/2 Cups Spelt Flour

3 – 1/2 Tablespoons Baking Powder

1 Teaspoon Salt

1 Tablespoon Sugar*

*Substution: 1 Heaping Tablespoon Xylitol

Moist Ingredients

1 – 1/4 Cups Milk (dairy, soy, hemp, or nutmilk)

1 Egg beaten (or egg  substitute)

3 Tablespoons Oil

Instructions

Combine dry ingredients into a flour sifter.  Combine moist ingredients.  Slowly add moist to dry ingredients, stirring mixture.  Stir well into a batter.  Heat up skillet on medium flame.  Add batter to skillet.  Cook until bottom is golden brown.  Flip pancake, and cook on reverse side.  Before flipping, be sure the top is dry, so that the batter doesn’t leak over the skillet.


Toppings That Transform Pancakes Into A Dessert

Cinnamon

Ice Cream

Rice Dream

Whip Cream

Whipped Bananas

Tofu Whip Cream

Chocolate Sauce

Sugar: powdered, white, xylitol, stevia, honey

Fruit: blueberries, strawberries, applesauce, bananas


Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.

Copyright 2016 Irene Pastore and Tour De Core.com