Another slow cooker recipe for you today! I have been on a soup kick lately, probably because of the colder weather. I have been craving warm and hearty and delicious soup. Plus the house smells amazing all day as the soup simmers in the slow cooker! 
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fresh fruits and vegetables
Grocery Shopping Tips
Clearly I believe that one of the components of living a healthier lifestyle is to eat well. In order to eat well, you have to shop for that better food. Grocery shopping can be an intimidating task for some people. There are so many options, so many different choices, so many things that it can be overwhelming. Where do you start? What do you choose? How do you ignore the things that aren’t good for you? How do you know what is and isn’t good for you? Whew! If you are going to live healthier you HAVE to eat healthier and I don’t want you to feel intimidated by that. I want it to be easy for you to shop and eat well, so I am going to give you some of my grocery shopping tips that help me stick to what I need and bypass everything I don’t. Some of my tips might not apply to you or your grocery store, but there should be something in my list that will help you out and every little bit helps when it comes to eating better.
Make a menu for the week. Try to plan ahead as much as possible. I grocery shop Friday morning, so I like to write out a dinner menu through Thursday. If you can’t handle a whole week just do a few days in advance. Writing out a menu helps you to think about what ingredients you will need for your meals and what you will need to shop for.
Take inventory of your kitchen and make a list. Check your fridge, your pantry, and your cabinets. What things do you have and what things do you need? I check my supply of dried goods like beans, rice, quinoa, and things like that. I check my supply of canned goods like diced tomatoes. I also check things like potatoes, garlic, and onions as well as spices. If I am low on any of my staples, I put it onto my grocery list. Anything that I need for my weekly dinner that I don’t already have also goes on the list. I also tend to arrange my list in the order that I will shop for it at the store. For example, I put all my fresh produce on the list first because at my grocery store that is the first thing I get. This helps to streamline the process as well as helps avoid any aisle that I do not need to be in. Some people just wander up and down the aisles throwing whatever they think looks good into their cart. They tend to end up with a lot more food than they need as well as the unhealthier fare that the store offers. By preparing a list you can avoid all that!
Get to know the store. Yeah I know this is kind of an obvious tip, but I’m including it anyway. If you’re relatively new to grocery shopping don’t be frustrated if it takes a little longer to shop. As you get to know your store and get to know the products offered, your shopping time will go down.
Shop for fresh produce first. This is a personal preference, but I find that buying all the fresh stuff first is a little easier because there aren’t 5,000 different types of broccoli to choose from. Broccoli is broccoli and you don’t have to compare ingredient lists or wonder which head of broccoli is better. Plus I like to try and fill up my cart with good stuff first so it is easier to avoid the “bad” food because there is no room in the cart.
Don’t let the aisles scare you. A lot of people tell you to avoid the aisles and only shop the perimeter when you are trying to shop healthier. While it is true that the aisles host pretty much all of the processed junk that you shouldn’t be eating, they also have some really good and healthy staples. The aisles are where I get my canned/jarred tomatoes, rice, condiments like mustard, and occasionally salsa if I don’t have any homemade in my pantry. My grocery store has a bulk section where I get all my spices, dried beans, and flour, but you can also find those things in the aisles at your store. The key is to not go down every single aisle, this is where knowing how your grocery store is set up and what aisles contain the things you need on your list comes in handy. Only go down the aisles that you need items from and you won’t have to worry about being tempted by the processed food.
Get your meat/dairy/eggs/frozen foods at the end. I get my eggs, almond milk, and frozen vegetables last so they aren’t sitting in my cart getting warm the whole time. The frozen section can be another tempting place as it houses all the ice cream/frozen treats as well as frozen dinners. This is where having a menu planned out will help. If you already know what you are going to eat for the week you will be less tempted by the convenience meals in the frozen section. Let’s be honest, anything you make will be a lot tastier and healthier than anything you can get in a box, even if it does seem easier to just throw your dinner in the microwave and hit start. Just stick to your frozen vegetables and fruit, which usually are in the same aisle so you don’t have to go down any other aisles.
Get to know the products you use most. For the foods that you do purchase in packages make sure you know the ingredients and are ok with them. The first few times you shop this way you might have to spend some time comparing products and choosing the one you feel best about. Once you get that down you can just go in and choose your regular product. I know there are a few apps like In R Food and Zipongo let you scan bar codes and compare products based on ingredients. You can also look up a lot of products online and look at ingredient lists and nutrition facts before you even go to the store so you don’t have to even look at any other product.
Those are just a few tips that have helped me stick to healthy and easy grocery shopping. Trust me I know it’s really easy to get lost in all the aisles and products offered at the store. If you prepare as much as you can beforehand it will make your actual shopping trip that much easier. That way you can just go in, get exactly what you need, and head on out. My best piece of advice for new healthy grocery shoppers is to take your time. Plan to spend a few extra minutes at the store when you are first starting out. It will take some time for you to get used to your store, the products that work best for you, and a new way of shopping. As time goes on you will get faster and be a grocery shopping wizard! Just stay calm and know that you are shopping for better health!
Baked Falafel with Tahini Sauce
I didn’t think that this recipe would be a winner. I had a vague idea of what I wanted to do, and in my head I could see it working, but as I started to put this together, I got nervous. Luckily it all worked out and this turned into a favorite around here! This makes a lot of falafel, so it would be good for a get-together or even as appetizers at a party.
Baked Falafel with Tahini Sauce
- 2 cups dried chickpeas, soaked in a big pot overnight
- 1 onion, diced small
- 5 cloves garlic, minced
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- 3 tbsp almond flour
- 1 tbsp coriander
- 3 tsp cumin
- 2 tsp salt
- 1/2-1 tsp cayenne, depending on how spicy you want your falafel
- 1 tsp baking soda
- 1/2 tsp baking powder
Tahini Sauce
- 1 cup unsweetened coconut milk (you could use any non-dairy milk, but I think coconut works the best)
- 1/4 cup tahini (sesame seed butter)
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 2 tbsp liquid aminos or soy sauce or coconut aminos
- 1/2 tsp cayenne
1. Preheat oven to 400. Drain and rinse your soaked chickpeas, place them in a food processor and pulse until crumbly. Place in a large bowl. Place the diced onion, parsley, cilantro, and garlic cloves into the processor and pulse until it looks like paste. Add the herb paste to the chickpeas and combine. Mix in the seasonings and then the baking soda and powder.
2. Using a tablespoon, ice cream or cookie scooper, form the chickpea mixture into little balls. Don’t make them too big or they will fall apart. Place the falafel onto a cookie sheet that has been oiled or use a baking mat. Flatten the balls just a little, brush with a little olive oil and bake in the oven for 10 min. After 10 minutes, flip the falafel and place back in the oven for another 10 minutes.
3. For the sauce, combine all ingredients in a medium saucepan and heat over medium-low heat until thick. Pour over falafel or use it as a dipping sauce. Either way is delicious!
Don’t freak out if it looks like the falafel is not going to hold together, it will. Do be gentle with these, though, since falafel is usually fried, these are just a little bit more delicate (and healthier). So get to cooking and let me know what you think!
Taco Casserole
This recipe is a winner. Ask my husband, he is crazy about this one. I have to admit it is one of my new favorites too, it is creamy and a little spicy and fulfils that need for Mexican food without making you feel gross afterwards. Now, because I don’t eat dairy or buy processed products, I made my own nacho “cheese” sauce. It looks and sounds like it will taste really gross, but I promise you it tastes phenomenal. If you don’t want to use the sauce I used you can use store bought nacho cheese sauce, but I don’t recommend it. Also, give yourself some time to make this recipe, this is a really good weekend meal. Ok enough talking, let’s get to it!
Taco Casserole
For the Nacho “Cheese” Sauce
- 1/4 cup cashews
- 2 cups warm water
- 1 tsp salt
- 1 cup nutritional yeast (do NOT use baking yeast, you will be very unhappy with the results)
- 1 tsp chipotle chili spice (more if you want a spicer cheese sauce)
- 2 tbsp tapioca starch (cornstarch or arrowroot powder would also work)
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
For the filling
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, diced
- salt and pepper to taste
- 1 can black beans drained and rinsed
- 1 cup corn kernels
- 1 jar salsa (I make my own, but there are plenty of good store bought brands that work)
- 6-8 tortillas (I use corn, but flour works too)
1. About an hour or so before you want to eat, dissolve the salt for the cheese sauce in 2 cups warm water. Add in the cashews and let them soak for an hour. After an hour, place cashews and water into a blender or food processor. Add in the rest of the cheese sauce ingredients and blend until smooth. You want to get the consistency really smooth with no cashew chunks in it.
2. Transfer the cheese sauce to a medium saucepan and heat on medium-high until the sauce is nice and thick. This will take about 10 minutes. Remove from heat and add in the black beans and corn kernels.
3. While cheese sauce is heating, turn oven to 400 and heat some olive oil in a medium skillet over medium heat. Add in the mushrooms, garlic, and salt and pepper. Cook the mushrooms until they are a nice golden brown and have released their moisture. This takes about 7 minutes. Add the mushrooms into the cheese sauce with the beans and corn.
4. Now it’s time to assemble everything. In a large casserole dish, spread a thin layer of salsa on the bottom. Layer a few tortillas on top of this. My casserole dish usually fits 3, but if yours is bigger or smaller use however many. On top of the tortillas add a layer of the cheese sauce, then another layer of salsa, then more tortillas. Keep layering until all your stuff is gone. Cover the dish with tinfoil and bake for 30 minutes. When it’s done let it sit uncovered for 5 minutes before you cut it up
Like I said, this meal takes a little more time to put together which is why it’s a good meal to make for the weekend. You can also sub in ground beef or turkey for the mushrooms, just make sure to brown the meat first. I also really like to top this with guacamole or my avocado cream sauce. This dish gets even better the next day and makes for really good lunch leftovers. Again, ask my husband 😉 Enjoy!
Cauliflower Couscous
Cauliflower is a very versatile vegetable. You can turn it into a ton of different things such as sauces, mashed potato substitute, and “rice”. That’s a lot for one little vegetable! I decided to use cauliflower to make a sort of couscous and it makes a really great, light summer meal that is fairly easy to put together.
Cauliflower Couscous
- 1 large head of cauliflower
- 2 tbsp olive oil
- juice and zest of one lemon
- 2 cloves garlic
- 2 tsp thyme
- 2 tsp oregano
- 2 tsp marjoram
- 1/2 tsp sea salt
- 1 tsp lemon pepper
- 1/4 cup chopped, toasted almonds
1. Heat a large skillet over medium high heat, add in your chopped almonds. Stir frequently until the are lightly browned and just starting to smell fragrant. Remove from heat and set aside in a bowl.
2. Chop your cauliflower into florets, trying to leave as much of the stem behind as you can. Put the florets into a food processor or blender and pulse a few times until the cauliflower is finely chopped and looks like couscous. Make sure not to pulverize it , you want it to have some texture
3. Using the same skillet from your almonds, heat the olive oil over medium heat and then add in your cauliflower couscous. Cook the couscous for about 5 to 7 minutes. Remove the skillet from the heat. Add in all your spices, the lemon juice and zest, and the toasted almonds. Stir to combine and let the couscous sit for about 5 minutes to let the flavors meld.
This is a really versatile recipe. You can use whatever spices you feel like adding to the couscous. You can use walnuts or cashews instead of almonds and you could even add meat to the dish. Get creative and enjoy using cauliflower in a new and fun way!
Life Healthfully Lived 