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Other Recipes​

Clean and simple eating is my goal. I love to cook and enjoy trying new recipes. All recipes included cover several diet types...raw vegan, vegan, vegetarian, low carb, and ketogenic. I have tried to remember to tag the recipes appropriately, but it is what it is.

To find recipes using a particular ingredient, click the search bar.

​Happy 'simple' eating!

Teriyaki Cauliflower Tacos with Pineapple Salsa

6/30/2017

Comments

 
For the record, I substituted flour tortilla shells after trying the crumbly corn tortillas. I enjoyed these, Tom did not.

Ingredients:
For the cauliflower:
  • 5 cups cauliflower florets
  • 3 T. olive oil
  • 1/3 cup cornstarch
Directions:
  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper
  2. Toss the cauliflower florets with the olive oil and cornstarch.
  3. Bake for 30 minutes or until fork tender.
For the Teriyaki Sauce:
  • 1 cup water
  • 1/4 cup date sugar (or whatever)
  • 1/4 cup tamari sauce
  • 1 large clove garlic, minced
  • 1/2 tsp. ground ginger
  • 2 T. cornstarch
Directions:
  1. While the cauliflower is roasting, add the water, sugar, tamari, garlic, and ginger to a saucepan. Bring to a simmer.
  2. In a small bowl, whisk together the cornstarch and water.
  3. Stir into the saucepan and allow to simmer until it thickens.
  4. Remove from heat and set aside.
For the pineapple salsa:
  • 2 cups fresh pineapple, diced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup red onion, minced
  • 1 lime, juiced
  • pinch sea salt
Directions:
  1. Toss all ingredients together and set aside.
  2. To assemble, once cauliflower is roasted and cooled, toss with the teriyaki sauce until well coated.
  3. Put on a warmed tortilla, top with fresh pineapple salsa.
  4. Sprinkle with some chopped cilantro and squeeze of lime.

Additional ingredients needed:
  • corn tortillas
  • fresh cilantro
  • lime

Our rating:
  • Do it again!
  • OK, but not too often - we felt the cauliflower was too mushy for our liking; perhaps leaving the cauliflower bigger would help.
  • Pass on this one



Comments

On the road ...

6/29/2017

Comments

 
With the challenge of a family reunion fast approaching, I opted to pack a cooler, just in case. While we didn't depend on the cooler completely, it was nice to have some goto food when we needed a snack.

I packed a half loaf of bread, some homemade apple-zucchini muffins, cranberry bread, homemade hummus, organic corn chips, some carrots and celery, peanut butter, gluten-free pretzels, and Arize kombucha, oh, and Diet Coke for Tom because he says it's vegan ... I can't really deny it doesn't have any animal products, but it also doesn't have anything good for your body. Baby steps.
Comments

Best Granola Ever!

6/27/2017

Comments

 
Picture
This my new, most favorite granola. Grandson, Aidan and his friend, Gavin love this granola! And, no, Tom isn't a big granola eater, but considering the latest events around here ... who knows. There are lots of ways to enjoy this granola, but my favorite way is to dip a banana into a little bowl of granola ... each and every bit of banana is covered with granola. It's my grandkids favorite way, too. It would also work, instead of pecans, for the apple nachos! This is paleo, if it matters to you.
Ingredients
  • 3 cups unsweetened coconut flakes
  • 1 1/2 cups sliced almonds
  • 1 cup shelled raw pumpkin seeds (pepitas)
  • 1/2 cup sesame seeds
  • 1/2 cup raw sunflower seeds
  • 2 tablespoons chia seeds (optional)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/2 cup honey
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla extract
Preparation
  1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
  2. ​Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.
  3. Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes
PRINT
Comments

We're Goin' Vegan

6/26/2017

Comments

 
Well, if you know us at all, you know we love to eat out. I also love to cook and my husband, Tom, loves to eat. Meat and potatoes - absolutely. So what prompted us to step to the other side? This: "What the Health" A friend, Shawn, posted it on Facebook and I decided to check it out. Tom and I have known for years that eating more vegetables is key to healthy living. What we didn't know is what we would learn by watching the documentary.

Picture
What the Health? Links, Reviews, and More
What the Health Film Website
Google Search
Review and Q & A
Watch What the Health on Vimeo
​
Find "What the Health" on Netflix, too.

Tom is not one to overreact and did admit he wasn't going to jump in with both feet, but I think he's serious about this. My first clue was that he posted it on his Facebook for all to see! To say I was stunned would be an understatement.

Our first vegan breakfast was peanut butter and banana toast with a drizzle of honey and sprinkle of cinnamon. As the day wore on we found ourselves at Newk's Eatery and lunch promised to be a challenge for him and it was. He opted for his usual, not vegan by any stretch of the imagination, but he did say he didn't plan to jump into this. I learned years ago to let him do what he needs to do. Our journey will not be the same, for sure.

I opted for a sandwich that came with meat, cheese, and roasted vegetables and that's what I ordered sans the meat and cheese and the side I chose was safe ... fresh fruit.

Dinner ... I had pizza with roasted vegetables, no cheese. Tom opted for his usual with pepperoni, etc. But, he had a spinach salad with fresh fruit and a homemade vegan dressing. 

And, the long road begins.

Tom doesn't usually eat breakfast preferring to wait for our eleven o'clock lunch. Fortunately, I had planned ahead and had all the veggies cut and ready to go. Lunch was a recipe Tom found called Vegan Pad Thai ... tofu, Tom, really? Gross. But I didn't dare question him for fear he'd quit on the spot. Besides, tofu does take on the flavor of other foods, right?

Right! 

Vegan Pad Thai

  • 4 ounces angel hair pasta, cooked
  • 1/2 teaspoon peanut oil
  • 1 julienned medium yellow bell pepper
  • 1 minced garlic clove
  • 1 large diced tomato
  • 4 ounces trimmed snow peas
  • 4 ounces firm tofu - drained and cut into 1/4-inch thick matchsticks
  • Scant ¼ cup Bragg’s Liquid Aminos
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1⁄4 cup cashews - for garnish, optional
  • Fresh bean sprouts - for garnish, optional

Directions:
  1. In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
  2. Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes.
  3. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes.
  4. Add soy sauce and lime juice and bring to; simmer.
  5. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
  6. Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.

Our rating:
  • Do it again!
  • OK, but not too often
  • Pass on this one


Comments

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    I have been sharing recipes for years and finally starting putting some of our favorites on this site. I hope you find something you love!

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