January 4, 2018 The Traveling Gals

Broccoli and Jicama Rice Recipe by Kary Cauliflower rice has been such a phenomenon over the past couple years and unfortunately, I just cannot stand eating Cauliflower.  It is disappointing since I love the idea of a healthier version of rice.  After searching around, I found Jicama rice as an alternative but it was not exactly great on its own.  At the suggestion of my local grocer, I tried Broccoli rice and it is good, but too similar to salad.  This prompted me to mix the 2 together and I love it! (more…)

August 2, 2016 The Traveling Gals 12Comment

Brown Rice and Lentil Stuffed Tomatoes This stuffed tomatoes recipe uses brown rice and lentils making it super healthy. It is delicious, easy to make, and can be used as the main course or as an appetizer. It is certainly filling enough to have for dinner! (more…)

April 28, 2016 The Traveling Gals 4Comment

Roasted Corn Salad Recipe Inspired by Epcot International Flower & Garden Festival Post by Kary Florida’s corn season is just around the corner. I am always on the lookout for dishes that can be turned into healthy, plant based recipes. Disney is not always the best place for healthy food ideas, but they are getting better! Roasted Corn Salad Serves 4-6  8 ears corn or 1 28 oz bag of frozen corn 2-3 roasted red peppers, diced 1 green onion, diced 1 green pepper, diced 1 cup fresh lime juice Optional 1/2 cup plant based mayonnaise * Ground black pepper…

April 6, 2016 The Traveling Gals

Quick and Easy Enchilada Casserole  6-8 whole grain tortillas 1 jar (14 oz.) salsa 2 cans (15 oz.) black beans 1 can (15 oz.) corn 1½ teaspoons soy sauce Taco Seasoning to taste 1 package (12 oz.) firm tofu 3 cups chopped baby spinach ½ bunch green onion, chopped 6-8 vegan shredded cheese Preheat the oven to 375 degrees. Mash in medium bowl or pulse in food processor, beans, ½ teaspoon soy sauce, 1-2 teaspoons taco seasoning. Then add green onion and corn. Mash in medium bowl or pulse in food processor, tofu, ½ teaspoon soy sauce, 1-2 teaspoons…

February 29, 2016 The Traveling Gals 4Comment

Miso Udon: Tofu, Vegetables, and Noodles in a Spicy Broth It has been a little chilly here in Florida lately, so this is the perfect time to have soup!  Also, after the success with Sweet and Sour Tofu, we really wanted to try another tofu recipe. For some of the ingredients, we visited the local Asian market.  There are two Asian markets nearby and they were very interesting.   Although primarily Vietnamese, they offer other Asian items too.  There are so many interesting ingredients that you can’t find at regular grocery stores. Please enjoy this recipe by Kary! (more…)

February 15, 2016 The Traveling Gals

Oven Baked “Fried Rice” – Quick and Easy Everyone loves fried rice! This recipe is a base and can be easily customized to accommodate your preferences. It is tasty, quick and very easy. It was given the seal of approval by our whole family. Give it a try! Traveling Gals Tip:  This recipe is perfectly paired with Miso Udon Soup! Ingredients: 2½ cups bite-sized broccoli florets or broccoli/carrot slaw chopped ¼ cup green onions chopped 2 cups brown rice 1 cup cubed extra firm tofu 1¼ cups vegetable broth ½ cup of blister peanuts Garlic to taste Ginger to taste 1 teaspoon reduced-sodium…

January 31, 2016 The Traveling Gals

Real Food for Healthy People by Carol D’Anca One of our passions is healthy eating and we are lucky enough to have a close family friend who has written two great books on the importance of why we need to eat healthy. Carol D’Anca has found her passion in healthy eating and encouraging others to take the steps to plant-based nutrition. She has two advanced degrees in nutrition and has spent the past two decades helping others regain their health. Carol hosts an excellent cooking class called “The Academy” where she provides tips and hands-on cooking classes to show that eating…

September 30, 2015 The Traveling Gals 14Comment

Pumpkin season is upon us! Although it certainly doesn’t feel like fall here in Florida, we still enjoy the change of seasons. By now you have probably seen a lot about pumpkin spice. We wanted a quick and easy way to add pumpkin to a meal, and decided to add it to rice! If you love pumpkin, this is a great way to get your pumpkin fix. (more…)

August 17, 2015 The Traveling Gals 7Comment

  Recipe by Kary Inspired by a visit to North Africa and of course, my countless visits to the Moroccan pavilion at EPCOT I have always been curious about cooking in a tagine.  Thanks to my wonderfully thoughtful daughter, I now have the opportunity!  She gave me this beautiful tagine for my birthday purchased from Sur La Table.  For those not familiar, a tagine is a ceramic or clay slow-cooking pot popular in Morocco, Tunisia and Algeria. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped…