You may remember a previous post where we introduced you to our longtime family friend Carol D’Anca and her website Food Not Meds and books she has written on living a healthy, plant-based lifestyle. Carol also takes people on trips to Italy and she has a trip coming up in May 2017! Of course we wanted to share this with you because Italy is all about the food and culture. Carol’s family origins are in Naples and this trip will take you through Naples and the Amalfi Coast. You will get to experience Italy from a local perspective and enjoy all of the fresh foods and wine. Can’t forget the wine!
The trip is 4 nights in Naples and 4 nights on the Amalfi Coast staying at 4-star hotels. You will get to see all the sights as well as meet local people. A highlight of the trip is the cooking class with the trained Neopolitan chefs at your hotel. There will be plenty of time for shopping as well!
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!
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
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.
* 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.
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.
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 plant-based can be fun and delicious. We have personally attended a few of her classes and they are wonderful! Carol also hosts small group trips to Italy that focus on the “Mediterranean Way of Life.”
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… Read More
Creamy Potatoes with Vegan Barbecue This meal was inspired by the wonderful Vegan Barbecue from the EPCOT Food & Wine Festival’s South Korea booth. 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).… Read More
Autumn Pumpkin Rice Pumpkin is so popular, I thought I would jump on the bandwagon with a healthy and yummy recipe! This is a basic recipe adapted to plant based that is full of flavor and feels like fall! Traveling Gals Tip: Don’t be afraid to change ingredients in any recipe to meet your needs or… Read More
Healthy Eating at the EPCOT International Food & Wine Festival – Yes it is Possible! Food & Wine festival is one of my favorite times at EPCOT. I love the energy and excitement that goes along with trying different foods and wines from around the world. I enjoy the classes and tastings and everything about… Read More