Food | Diana Weil

Gyozas with Stir-Fried Vegetables

Diana Weil — Wed, 17 Apr 2019 17:29:46 +0000

One of my freezer staples is the vegetable gyozas from Trader Joes. I typically use broccoli in this recipe, but it would be great with shredded carrots, snap peas, asparagus, or onions. I like to go pretty heavy on the vegetables. To make this even easier you could use a bag of frozen vegetables or pre-chopped vegetables from the grocery store. Feel free to swap out tofu for chicken, fish or anything else you think would be good here. I like to make my own dipping sauce, which only takes about 30 seconds.

Ingredients

Ingredients:

5 vegetable or shrimp gyoza’s

1 ½ cups chopped broccoli

⅓ cup baked tofu

Sauce:

1 tbsp soy sauce

1 tsp rice vinegar

1 ½ tsp sesame oil

1 dash sriracha

Directions

Directions:

Follow direction for pan fry- on the back of the bag to cook the gyozas

During the last 3 minutes of cooking add in your broccoli or other vegetables

Slice baked tofu

Make your sauce by mixing all ingredients in a small bowl

The post Gyozas with Stir-Fried Vegetables first appeared on Diana Weil.

Mediterranean Bowl

Diana Weil — Wed, 17 Apr 2019 17:28:41 +0000

This Mediterranean bowl is perfect on a warm summer evening. I love all the fresh ingredients and it takes at most 10 minutes. Get creative here and add in whatever vegetables you like. You can always add shredded chicken, fish, or tofu.

Ingredients

Ingredients:

grain of your choice

¼ cup hummus

handful spinach or spring mix

¼ cup olives

½ cucumber

handful cherry tomatoes

¼ cup feta cheese

olive oil

lemon

salt and pepper

option: parsley

Directions

Directions:

Cook the grain of your choice

Add hummus to a microwaveable bowl and heat for 30 seconds

Add grain to your hummus bowl

Top with spinach, cucumbers, olives, and tomatoes

Sprinkle feta on top and drizzle with olive oil. Add salt and pepper to taste and a squeeze of lemon

Option to add parsley

The post Mediterranean Bowl first appeared on Diana Weil.

Pasta with Spinach and Broccoli

Diana Weil — Wed, 17 Apr 2019 17:20:28 +0000

This may be the easiest one yet. I love getting ravioli, tortellini, or gnocchi and keeping them in my fridge or freezer for nights when I’m just not feeling it. Lately my favorite has been the cauliflower gnocchi from Trader Joe’s. Trader Joe’s should probably just sponsor me. Anyone who works at Trader Joe’s reading this right now? Please send me free food. I love you.

Rather than steaming my spinach I let the hot pasta do the work by placing the pasta directly on top of the spinach in my bowl. If you want your spinach slightly more wilted, add it to your boiling water for 30 seconds before draining the pasta.

Ingredients

Ingredients:

1 lb ravioli, tortellini, or gnocchi

½ cup broccoli

1 cup spinach

olive oil

parmesan cheese

salt and pepper to taste

option: spritz of lemon

Directions

Directions:

Wash both broccoli and spinach. Chop the broccoli

Follow the directions on the back of the bag for whatever pasta you are cooking

When there are about 3 minutes left with the pasta, add the chopped broccoli to the boiling water

Drain pasta and broccoli

Place spinach at the bottom of your bowl and immediately add the hot pasta

Top with olive oil, Parmesan cheese, and salt and pepper. Option for a spritz of lemon

The post Pasta with Spinach and Broccoli first appeared on Diana Weil.

Veggie Tacos

Diana Weil — Wed, 17 Apr 2019 17:10:54 +0000

I love tacos! Any week I make tacos is a good week indeed. Thankfully these are SUPER easy and quick to make. Again you can really use whatever vegetables you have on hand. When buying bell peppers I try to pick two different colors, like a red and yellow, because, for one it’s prettier, and also different colors have different phytonutrients. You can make your own taco seasoning or you can buy it. If you do buy a taco seasoning just look for one with real ingredients and avoid those with ingredients you can’t pronounce. Lately I’ve been making soft shell tacos and going for a flour/corn tortilla combo. I get these from…. You guessed it, Trader Joe’s. But pick whatever tortilla makes you giddy.

Ingredients

Ingredients:

1 onion sliced

1 bell peppers sliced

1 tbsp avocado or olive oil

taco seasoning

1 BPA-free can of black beans

tortillas

1 avocado

salsa

shredded cheese

Directions

Directions:

Drain and rinse the black beans

Slice onions and bell peppers

Heat 1 Tbsp. oil in a pan and add onions. Cook until translucent (about 5-6 minutes)

Add bell pepper and cook another 2 minutes stirring often

Add black beans to pan

Add taco seasoning until everything is well covered and desired taste is achieved

Add filling to your tortillas

Top with avocado slices, salsa, and shredded cheese

The post Veggie Tacos first appeared on Diana Weil.

Sweet potato and Kale Grain Bowls

Diana Weil — Wed, 17 Apr 2019 17:00:17 +0000

I have this once a week or so for breakfast, lunch, or dinner. It’s so yummy, filling, and most importantly I feel good afterwards. For your grain you can pick whatever you like best. My top three go-tos are quinoa, farro, and barley. I get the quick cooking farro and barley from Trader Joe’s or their frozen quinoa (can you tell I love Trader Joe’s yet?). I usually cook more grain than I need and keep the rest in the fridge for another meal later on in the week. I always cook my grain in vegetable broth for a little extra flavor. For your protein source, again pick what you like and what you have. This can be leftover chicken, salmon or in my case, Field Roast’s smoked apple sage vegetarian sausage

Ingredients

Ingredients:

1 sweet potato

1 tbsp avocado or olive oil

½ cup cooked grain

12 oz chicken, fish, or sausages

2 cups chopped kale

2 tbsp parmesan cheese

1 lemon slice

salt and pepper to taste

¼ cup water

Directions

Directions:

Peel and chop 1 sweet potato into tiny cubes (cutting the cubes smaller helps the sweet potato cook faster

Heat 1 Tbsp. of avocado or olive oil to a skillet and place sweet potatoes in pan. Allow the sweet potatoes to cook until almost soft, stirring often

Prepare the grain as directed on package

Once the sweet potatoes have softened add your kale, and the ¼ cup of water and cover. Cook until kale is a bright vibrant green (about 1-2 minutes) and sweet potatoes are soft

Cook or heat up your protein. I pan fry the vegetarian sausage for a few minutes until slightly crisp

Add everything to a bowl and top with Parmesan cheese, salt and pepper to taste, and a spritz of lemon

The post Sweet potato and Kale Grain Bowls first appeared on Diana Weil.

10 Minute Veggie Bowl

Diana Weil — Sat, 09 Mar 2019 00:36:24 +0000

This veggie bowl is seriously fast and oh so good! It is packed with nutrients and takes under 10 minutes to make.

Ingredients

2 tbsp olive oil

1 medium onion diced

0.80 oz frozen corn (about half a bag)

2 large carrots grated

1 can black beans

baked tofu (I used teriyaki flavor from Trader Joe’s) or chicken

1 small Jalapeno diced (less if you’re sensitive to spice)

1 ½ cups chopped red cabbage

salt and pepper to taste

Directions

In a large skillet heat olive oil over medium-high heat. Add onion and sauté until onion is translucent, about 2 minutes

Stir in frozen corn and cook for another minute. Add carrots, black beans, tofu, jalapeno, salt and pepper and cook until everything is warm.

Add the cabbage to individual bowls, dish out veggies, and top with your favorite salsa!

The post 10 Minute Veggie Bowl first appeared on Diana Weil.

3 Ingredient Vegan Black Walnut Ice Cream

Diana Weil — Sat, 09 Mar 2019 00:28:53 +0000

Try this unusual and delicious black walnut ice cream. Perfect for dessert.

Ingredients

2 cups water

2 cups walnuts

¼ cup maple syrup (or more to taste)

Directions

Grind dry walnuts in a blender until fine.

Add water and blend for 2 minutes.

Strain mixture for a finer texture (optional).

Add maple syrup and taste for sweetness, blend again.

Add mixture to an ice cream maker until desired texture is reached.

The post 3 Ingredient Vegan Black Walnut Ice Cream first appeared on Diana Weil.

Best Ever Breakfast Hash

Diana Weil — Sat, 09 Mar 2019 00:11:50 +0000

A breakfast hash to make your Monday morning actually enjoyable.Its quick, easy, and most importantly creates minimal dishes.

Ingredients

1 large sweet potato cubed

1 bunch kale cut into strips (I usually use curly kale or dinosaur kale). If you have other types of greens go ahead and throw them in! The more the merrier when it comes to this hash.

1 small onion diced

1 tbsp olive oil

1 lemon

¼ cup parmesan cheese (or to taste)

salt and pepper to taste

Option for an egg or baked tofu

Directions

Add the olive oil to a large skillet on heat on medium; throw in the diced onions and sweet potato.

When the sweet potato is tender but not completely cooked (about 4-5 minutes), toss in the kale. Add a lid and let the kale sauté for about a minute or two. Remove from heat.

Top the hash with lemon and Parmesan right before eating. And there you have it! A breakfast worthy of the go-getter I know you are.

The post Best Ever Breakfast Hash first appeared on Diana Weil.

Vegan Chocolate Banana Milkshake

Diana Weil — Fri, 08 Mar 2019 23:38:30 +0000

Easy vegan milkshake that refreshes you a hot summer day. No better combo than chocolate + banana + peanut butter.

Ingredients

1 frozen banana*

¾ cup milk choice (I’ve been really loving cashew milk lately, or an almond coconut milk blend). I always choose unsweetened.

2 tbsp almond butter/peanut butter

1 tsp cocoa powder

1 tsp chia seeds

Topping of your choice (cacao nibs, coconut, chocolate chips, almond slivers… be creative!)

2 tbsp 0ptional: protein powder if you want it.

Directions

Let the Chia seeds soak in the milk for 2-3 minutes.

Place everything in the blender and whirl away!

Top with your favorite toppings and voila! Bliss in a cup.

The post Vegan Chocolate Banana Milkshake first appeared on Diana Weil.

Coconut Breakfast Bowl

Diana Weil — Fri, 08 Mar 2019 02:08:38 +0000

This is so easy I almost feel like I’m cheating by calling it a recipe. Use whatever fruit you have available to you, and what is in season. During the summer I load my bowl with apples, blackberries, strawberries and mango. During the winter I mainly stick to bananas and apples because that’s what I can find. The coconut cream will leave you feeling full and satisfied and has unusual fatty acids that are good for you. Hemp and flax seeds both contain necessary Omega-3 fatty acids. A quick and easy breakfast bowl you can make on the busiest of mornings.

Ingredients

1 ½ cups chopped fruit (fresh/frozen)

⅓ cup coconut cream- or to your liking

1 tbsp slivered almonds

½ tbsp unsweetened coconut flakes

¼ tsp Sprinkle of hemp and/or flax seeds

Directions

Place fruit in a bowl, pour the coconut cream on top.

Sprinkle the slivered almonds, coconut flakes, and hemp/flax seeds on top.

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