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healthy eating

Healthy Living

Roasted Corn Salad Recipe

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 Recipe - thetravelinggals.com
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 and sea salt, to taste
Preheat oven to 400 degrees. Place red peppers on sheet pan covered with parchment paper. Roast for 20 minutes then turn peppers to other side and roast another 20 minutes or so until the peppers are softened and slightly charred. After cooling, slice each pepper in half, remove the seeds, cut into strips and peel the pepper.
Heat pan to medium and roast corn for 10-12 minutes until tender.
In a bowl whisk together plant based mayonnaise and lime juice. If you prefer to make your own plant based mayonnaise, please see the instructions below.
Add roasted corn, red peppers, green onion, green pepper and stir well. Season with salt and pepper, if desired. Refrigerate until ready to serve.
Roasted Corn Salad Recipe - thetravelinggals.com
* Quick Plant Based Mayonnaise
Combine 12 ounces of silken firm tofu, 1 ½ tbsp. lemon
juice, 1½ tsp apple cider vinegar, 1½ tsp Dijon mustard, 1 tsp stevia in a blender. Blend for approximately 1 minute until smooth. If mayo is too thick, add 1 tsp of nut milk until desired consistency.
Enjoy!
The Traveling Gals

Healthy Living

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 taco seasoning.
In a 9×12 casserole dish, put 2-3 tablespoons of salsa on the bottom and spread evenly.
Place a layer of tortillas over the salsa. Spread ½ the black bean layer over the tortillas. Add another layer of tortilla.
Spread the tofu layer over the tortilla layer and spread 2/3 cup of salsa evenly over the tofu layer. Add a layer of tortilla.
Spread ½ the black bean layer over the tortillas.
Add another layer of tortillas and top with baby spinach.
Add another layer of tortillas and top with the rest of the salsa.
Bake for 45 minutes with tin foil over the dish. Add the vegan cheese to the top and bake another 10 minutes or so without tin foil until the cheese bubbles and serve. This is especially good served over or accompanied by brown rice.
Quick and Easy Enchilada Casserole
Comer Bien!
The Traveling Gals

Healthy Living

Be Prepared with Healthy Snacks While Traveling

Be Prepared with Healthy Snacks while Traveling - The Traveling Gals

How Do You Snack Healthy While Traveling?

BY BEING PREPARED!

The easiest way to make bad nutritional decisions while on the road is by not being prepared and giving into temptation by the airport or gas station snack options.  This applies to a day trip or a month long journey.  Vacation is a good time to splurge, but only in moderation and only when it is really worth it.

Traveling Gals Tip:  Prepare snacks in advance of any trip.  It may take extra time beforehand, but is well worth the effort!

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Korean Barbecue
Healthy Living

Creamy Potatoes with Vegan Barbecue

Creamy Potatoes with Vegan Barbecue

This meal was inspired by the wonderful Vegan Barbecue from the EPCOT Food & Wine Festival’s South Korea booth.

Korean Barbecue

The inspiration for this recipe

 

Creamy Potatoes

  • 6 Yukon gold potatoes (I used red potatoes)
  • ½ cup cashews (soaked)
  • 1 yellow onion (diced)
  • 2 cups peas
  • 1 can cannellini beans
  • Seasoning (oregano, garlic powder, etc).
  • Optional vegetables (carrots, cauliflower, celery, etc.)
Korean Barbecue

Ingredients to make the potatoes

Bring the potatoes to a boil in a large pot.  Once boiling, add the seasonings, onion and other vegetables, reduce heat and simmer covered for about 25 mins.  While boiling, take the cashews with soaking water and blend until smooth.  After the 25 mins, stir the cashew blend into the pot.   (*Drain any excess water prior to adding cashew blend).   Add the peas and beans and simmer for another 5 mins or so.

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Healthy Living

Quick and Easy Pumpkin Rice Recipe

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.
autumn pumpkin rice recipe

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Healthy Living

Vegetable Moroccan Tagine Recipe

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 into a rounded cone.  Tagines are traditionally heated over charcoal and eaten communally.  Diners gather around the tagine and eat by hand using pieces of bread to scoop up the vegetable and sauce.

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