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!
Healthy eating is probably not the first thing that comes to mind when you think of a cruise. You might instead be thinking of the 24 hour buffet. However it is possible to eat healthy. We do it every time we cruise without sacrificing the enjoyment of eating! It all starts with a positive mindset, some willpower (okay maybe a lot of willpower), and a little creativity.
The Basics of Eating Well on a Cruise
The Buffet – Often times the buffet gets a bad rap, but it can be your best friend when trying to eat well. Start by perusing every option available and then put together the best choices. Of course, salads are usually the best option, but don’t just stick to the salad bar. There are often great choices to add to a salad at the burger condiment bar or the taco salad bar. You can also take a simple baked potato or plain rice and add to it for a healthy and tasty lunch.
Don’t Be Afraid to Ask – While eating at the buffet, get to know the chefs that are walking around. Ask questions and don’t be afraid to make special requests. Everyone is usually very accommodating. We tell the head waiter on the first night of dinner about our various diet restrictions. The waiters appreciate this because then for the rest of the cruise they know what to suggest and what needs to be adapted. The last cruise the kitchen created a special and delicious entrée adapted from the regular menu each night. The chef even came out to comment on how he enjoyed the challenge of creating something different for a change.
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.”
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
Grilled Sweet and Sour Tofu “Shrimp” from Australia I am always looking for ways to take great recipes and make them healthy. This adaptation is from the Grilled Shrimp served at the Australia booth in this year’s Food & Wine Festival. All the ingredients are healthy and while I will eat seafood on rare occasion,… Read More
Peanut Noodles a la Kona Café After a wonderful Labor Day Weekend at the Polynesian Village, I wanted to recreate my favorite meal from the Kona Café, the Pan Asian Noodles. This is one of my favorite dishes at Disney. It is perfect for the Hawaiian vibe and a somewhat healthier option. Traveling Gals Tip: … Read More