Yesterday at the restaurant I had a lovely conversation with a customer that had just converted to vegetarianism.  He dove in head first a month ago without any progression eliminating meat.  He told me he was feeling great so far but was having some serious meat cravings.  I know from experience the beginning can be difficult when you see other people eating meats around you. 
I remember those first months when everyone was eating meat around me it was hard not to think about going back, but in the back my mind I knew it was something I wanted to do.  I tried just about every meat substitute out there, some were very delicious and satisfied the little cravings and some were down right terrible.  I was happy to share my favorite meat substitutes with my customer so he wouldn’t have to go through the trial and error I did. 

In my opinion, these are the best meat substitutes.

•    If you are missing cold cuts and deli sandwiches, Tofurky Deli Slices should be your go to.  They are made from smoked wheat gluten and have many different imitated flavors.  I like the roast beef flavor, but they are all equally as delicious.  Even my non-vegetarian friends like them. 



•    Quorn brand Chick’n nuggets are incredible.  My kids love them cut up with BBQ sauce.  Quorn brand uses fermented mushrooms that give them a texture nearly identical to chicken. They are probably one of my favorite chicken replacements.



•    If you love mushrooms like I do, Gardenburger Portabella Veggie Burgers are really good.  They are primarily made of brown rice and vegetables.  I like the smoky flavor and chucky texture of the vegetables.  They do have a lot of sodium, so read the labels.



•    Amy’s Kitchen has good premade meals if you are on the go.  My son loves the black bean vegetable enchilada.  They have a selection of soups and meal starters as well.




•    Anything Morning Star Brand!! My absolute favorite are the Grillers California Turk’y burgers.  They have the perfect amount of flavor and spices and when topped with avocado and tomato; they are the most flawless burger.  I highly recommend all the products by them!


When looking for a product you like, be sure to read the labels because some brands are high in sodium and aren’t very nutritious.  Although my diet doesn’t consist largely of these meat replacements, they are a nice easy break from cooking.  Happy eating!

Go Green and Stay Keen,

Julie

It has been nearly 3 months since I planted my herb garden and the yields from it have been incredible.  I have been working on incorporating them into daily meals with the family.  The richness they bring to dishes is so unbelievable, I couldn’t keep it to myself, so I had to share it with my friends.  I decided to host my very first dinner party yesterday and used the herbs from my garden.


It was my first dinner party I have ever hosted.  I invited two of our best friends and their spouses over for dinner and wine.  I found the hardest part of planning was narrowing down what I wanted to cook.  Maybe it is from working in the restaurant, but I was full of different course ideas and ways to incorporate my herbs into dishes and drinks.  It was very challenging to narrow it down.





I finally decided on some seasonal fare I found at the farmers market and a perfect blend of my very own herbs! :)  I made creamy goat’s cheese with chive and pomegranate, mushroom and truffled herb salad, melanzane parmigiana, and peach and basil crumbles.  All of the courses turned out delicious.  The herb salad was my favorite, it was light and had the perfect amount of richness.  I highly recommend all of these recipes!
My dinner party featuring my very own herbs was a huge success!  Planning it was a little stressful but so worth it in the end.  The food turned out great, everyone had a wonderful time, we had great conversation even better wine, and I think I convinced a few of my friends to start an herb garden! This was my first dinner party but it definitely won’t be the last.

Go Green and Stay Keen,

Julie

Happy National Mushroom Month! It is the best time of the year, mushrooms are so abundant and it is my excuse to use them this month as much as I can!  Mushrooms have such a unique taste and distinctive texture that makes them wonderful to cook with. 

Some people are mushroom “haters” and refuse to give them a try, I say put your hate aside and try some of my favorite recipes that showcase September’s featured veggie, MUSHROOMS! :)


Portobello Red Pepper and Pesto Pizza- very easy!
Serves 6
Ingredients-
•    Your choice of pizza dough, either homemade or premade
•    2-3 Portobello mushrooms with the stems removed
•    5 canned roasted red peppers, sliced
•    ¾ cup of parmesan mozzarella blend
•    ¼ cup pesto, your choice either homemade or store bought
Instructions
•    Prepare the dough according to its specific directions, then place in a pizza pan.
•    Chop the Portobello mushrooms into long thin slices.
•    Spread the pesto on the pizza dough, top with Portobello slices and roasted red peppers then sprinkle the parmesan mozzarella blend on the top.
•    Bake at 425 for about 10-15 minutes; the time will depend on the dough and your personal crispy taste.



Easy Mushroom Stroganoff
Serves 2
Ingredients-
•    1 tbsp. of oil
•    1 medium onion, diced
•    4 cloves of garlic, minced
•    17 oz. mushrooms, sliced or diced
•    3 tbsp. vegetable stock
•    1 tsp. paprika
•    Black pepper, to taste
•    3 tbsp. sour cream
•    4 tbsp. fresh parsley, chopped
Instructions
•    Heat oil in a large frying pan, cook the onion, garlic, and mushrooms over medium heat for 5-10 mins until slightly softened.
•    Add vegetable stock and paprika and season to taste with black pepper.
•    Before serving, stir in the sour cream and half the parsley.  Once heated through, serve topped with remaining parsley.


Portobello “Philly Cheese Steak Sandwich”
Serves 4
Ingredients-
•    2 tsp. extra virgin olive oil
•    1 medium onion, sliced
•    4 large Portobello mushrooms, steams and gills removed, sliced
•    2 tsp. dried oregano
•    ½ tsp. ground pepper
•    1 tbsp. all-purpose flour
•    ¼ cup vegetable broth
•    1 tbsp. soy sauce
•    3 oz. thinly sliced provolone cheese
•    4 buns, split and toasted
•    (Optional) ½ medium green pepper, sliced
Instructions
•    Heat oil in large nonstick skillet over medium heat.  Add onion and cook until soft and beginning to brown.  Add mushrooms, green pepper, oregano, onion and pepper. Stir often and cook until vegetables are soft and wilted, about 5-7 minutes.
•    Reduce heat, sprinkle the vegetables with flour and stir to coat.  Add broth and soy sauce and bring to simmer.
•    Remove from heat lay cheese slices on top of vegetables, cover and let stand until melted.
•    Divide mixture into 4 portions in each toasted bun, and serve.





There are so many ways to prepare mushrooms and add them to your favorite recipes, you could spend the entire month finding different ways to savor the taste of mushrooms.

If you are a lover like I am, I suggest following @MushroomChannel on twitter or the Mushroom Channel on Facebook.  They post great recipes and interesting facts about one of the best veggies.  Join me in hashtaging all your wonderful mushroom creations this month, #MushroomMonth, for the Mushroom Council :) As the mushroom council says, “Let your friendly fungi flag fly.”

Go Green and Stay Keen,

Julie

The carefree days of summer are over and my kids have begun another school year.  They are already wining about the early mornings and getting ready…parents I know you know what I mean.  Back to school time is such an exciting time for kids, they are ready to see their friends, make new ones and meet their teachers.  Along with all the excitement comes an uphill battle for parents, packing school lunches they actually like. 


Packing lunch for my kids can be challenging to say the least.  I pack them a healthy meal with their favorite foods, and they come home with an untouched meal.  They say it is more fun to “trade” their food with their friends to get better lunches. 

I try to keep my kids as healthy as possible during the school year, a healthy body helps build a healthy mind.  I figured out my kids want lunches that are unique that no one else has.  They love when I make lunches with wraps or anything that is not just a piece of bread.  Here are a few fool proof lunches that my kids love and don’t trade with their friends. 

•    Chicken Soft Tacos- Fill two small whole wheat tortillas with shredded chicken, lettuce, and tomatoes.  Pack a separate container with mashed avocados with lemon juice, top that with a layer of shredded cheese.  My kids say they love making their own tacos at lunch. 






•    BLTA Wraps (Turkey bacon, lettuce, tomato, avocado)- On a whole wheat wrap, spread mashed avocado with lemon juice, top with a few pieces of turkey bacon, lettuce, and tomatoes.  I think my kids like this because of the “special” avocado on it.



•    And for the side dish win, Frogs on a log- Instead of the beloved ants on a log with celery, peanut butter, and raisins; I make a savory version with cream cheese and olives.  Sometimes, the kids help me spice it up and add red pepper to the log




These are my secret school lunch weapons, I would love to hear what your “go to” school lunches are.   I am in need of more ideas, please share your secret school lunch recipes so all our kids will have yummy healthy lunches. :D