Category Archives: Recipes

Quick and Easy Eggplant Parmesan Recipe

I N G R E D I E N T S

1 large eggplant, sliced into 1/2 inch thick round pieces

2 eggs, beaten with a fork

1 1/2 cup bread crumbs

2 tablespoons olive oil

1 jar marinara sauce (32 oz.)

1 cup shredded mozzarella cheese

Salt and pepper to taste

Optional Topping: 1/2 cup grated parmesan cheese

I N S T R U C T I O N S

Preheat oven to 375 degrees.

Dip eggplant into eggs, coating both sides. Remove eggplant from eggs, and coat each slice on both sides with bread crumbs. Coat baking sheet with oil. Place eggplant slices on baking sheet. Bake 15 minutes. Turn eggplant, and bake another 10 minutes, or until golden brown. Remove from oven.

In an 8 x 10 baking plan, begin layering marinara sauce with eggplant, and mozzarella cheese. Leave enough cheese for the topping. Increase the oven temperature to 475 degrees. Bake until cheese melts. If desired, top the dish with grated parmesan cheese.

U T E N S I LS

Large Baking Sheet With Raised Sides

Baking Pan 8 x 10

Vegan Sesame Noodles with Tofu and Zucchini Recipe

I N G R E D I E N T S

2-3 Medium Zucchini Cut In Strips

12 Ounces Udon or Soba Noodles

1 Brick Firm Tofu, Drained, Cut Into Medium-Size Cubes

2-4 Tablespoons Toasted Sesame Oil, or To Taste

2-4 Tablespoons Tamari Sauce, or To Taste

5 Tablespoons Toasted White Sesame Seeds

COOKING INSTRUCTIONS

Prepare the noodles.  Drain.  Add a few drops of oil to prevent noodles from sticking together.  Set aside.

Saute Zucchini in a well-oiled large skillet, or wok, until soft.

In separate oiled skillet, saute Tofu until golden brown.

Ad the Tofu to the Zucchini.  Add Toasted Sesame Oil, Sesame Seeds, and Tamari Sauce.

Over a low to medium light, stir until vegetables are well-covered, and seeds are soft (about 10 to 12 minutes).

S E R V E

Oven Roasted Vegan Tofu Recipe

Oven Roasted Vegan Tofu

INGREDIENTS

2 Packages Firm Tofu

3/4 Cup Balsamic Vinegar

2 Tablespoons Dijon Mustard

1 Teaspoon Dried or 1 Tablespoon Fresh Chopped Thyme, Oregano or Parsley

INSTRUCTIONS

Drain all liquid from tofu.  This should take about 20 to 30 minutes. Cut tofu into 3/4 inch thick slices. Place slices in a shallow dish. In a small bowl, beat together vinegar, mustard and herbs. Pour mixture over the tofu. Marinate tofu 30 minutes.

Preheat oven to 350°F. Line a large baking sheet with parchment paper. Remove tofu from the marinade and place on the baking sheet. Bake tofu until firm and lightly browned. This should take about 1 hour.

KITCHEN SUPPLIES: Baking Sheet and Baking Parchment Paper

Buckwheat and Lentils: Gluten-Free, High Protein, and Vegan

Have Fun WithThis Quick Vegan Recipe. Build It According to Your Own Taste. Prepare A Sufficient Amount So That You Have Enough For Several Meals.

A bowl of cooked lentil and buckwheat with carrots, potatoes and broccoli, and a slice of artisan bread on the side.

Buckwheat is a gluten-free, fast cooking seed. Lentils are high in fiber, and protein, and are also free of gluten.

Raw Buckwheat is Sold In Bulk In Food Co-ops and Health Food Stores

Lentils Are Available In Green, Brown, Yellow and Red Varieties

For Flavor Enhancement, Add Sauteed or Raw Bell Peppers, Sauteed Onions, Sauteed Garlic, Chopped Raw Scallions, or Sauteed Mushrooms

PREPARATION

COOKING BUCKWHEAT AND LENTILS: 1 cup of buckwhaeat to 1 1/2 cups cold water. 1 cup presoaked lentils to 2 cups water. Cook time is about 15 minutes for buckwheat, and about 10 minutes for presoaked lentils. These are the basic ingredients. Then add anything else you’d like, to enhance the flavor of your high protein meal. Additional spices are black pepper, cayenne, or cumin. Cool. Store in refrigerator.

Irene Pastore, is a Certified Personal Trainer, fitness blogger, health educator, and speaker. She has 24 years experience teaching exercise in New York City.  To read her complete bio, visit the About Page. 

Quick and Easy Green Salad Recipe

Eating Healthy When You’re In A Hurry

No Cooking and Easy To Prepare – Save Time Without Sacrificing Nutrition

The recipe is adjustable, so that you can add ingredients you have on hand, that don’t require cooking. Vegetables such as carrots and beets require more prep time, since you’ll have to either grate or slice them into bite size pieces. The point is to save time without sacrificing nutrition. Choose veggies that are quicker to prepare from the list of ingredients.

INGREDIENTS

Canned Beans (any type)
Salad Greens (any type)
Artichoke Hearts (plain, or marinated)
Grated Parmesan or Pecorino Romano Cheese
Dressing: Olive Oil, Balsamic Vinegar, Apple Cider Vinegar or a favorite dressing.
Optional: Walnuts, Sesame Seeds, Sunflower Seeds

Optional Produce: Tomato, Cucumber, Sprouts, Avocado, Bell Pepper, Olives, Onions, Scallions, Radishes

Optional Protein: Canned Tuna or Salmon, Tofu, Feta Cheese

Optional Seasoning; Oregano, Basil, Salt, Black Pepper, or any favorite seasoning.

PREPARATION

No precooking. Just toss ingredients together.
How much of each ingredient you use depends on your preferences. The more
produce, the higher the fiber content. Beans also add fiber.
Plain artichoke hearts are sold in cans. Marinated are sold in glass jars.


Irene Pastore, is a Certified Personal Trainer, fitness blogger, health educator, and speaker. She has 25 years experience teaching exercise in New York City.  To read her complete bio, visit the About Page.