MEATLESS MONDAY "PHO" SURE!!

Back in the kitchen, and feeling great!!

WWW.CHEFJASONKIEFFER.TUMBLR.COM

FARM FRESH AND SUPER SEXY

HEIRLOOM TOMATO AND QUINOA STACKER

In addition to all the great things summer brings, it's always a joy to venture out and experience some of the wonderful local farmers' markets. I had the chance a few days ago to "Apron Up" and visit Utah's most prized selection of tomato growers and this is what I discovered. 

IT ALL STARTS WITH THE RIGHT INGREDIENTS

2 Each Local Heirloom Tomatoes, sliced 1/2 inch

1 Cup Quinoa, cooked (2-1 Ratio)

1 Each Avocado, sliced

1/2 Ounce Fresh Pea Vines

2 Slices of Local Goat's Cheese (I used a garlic goat's cheese)

On 2 plates, arrange the tomatoes with the avocado and quinoa as you build a stack. Season with cracked black pepper and sea salt.Top with the fresh pea vines and a small slice of goats' cheese.

In a small bowl, mix together:

3 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Apple Cider Vinegar

1 Tablespoon Fresh Chives, cut

1 Teaspoon Hemp Seeds

Divide the dressing between the 2 plates and garnish with toasted walnuts.

"STOP DIETING AND LEARN HOW TO EAT"

AUM MY GOODNESS!!

Masala Spiced Vegetables

with

Chick Peas and Toasted Cashews

The greatest part of traveling, are the kindred spirits I meet and the dishes that I eat. I apologize for not posting last week. I was on a wonderful trip in Las Vegas and had eaten at some of the best "Hole in the Wall" restaurants that you could ever imagine. After getting back, I was inspired to recreate one of my favorite dishes that I had eaten 3 times during my visit. Now of course, I have added my own "twist" and hope you enjoy the flavors of Indian cooking.

1/4 Cup Olive Oil

1 Cup Eggplant, large diced

1 Cup Cauliflower, large diced

1/2 Cup Tomatoes, large diced

1/4 Cup Onion, large diced

1/2 Cup Chick Peas, cooked

1 Cup Kale, torn in pieces (You can also use any other favorite cooking green)

1/2 Teaspoon Garlic, minced

1/2 Teaspoon Ginger, minced

1/8 Teaspoon Red Chili Flakes

1/4 Teaspoon Turmeric Powder

1/4 Teaspoon Black Mustard Seeds

1/2 Teaspoon Sea Salt

Lightly Toasted and Ground:

1/4 Teaspoon Fennel Seed

1/8 Teaspoon Fenugreek

1/4 Teaspoon Cumin Seed

Garnish:

1 Tablespoon Cilantro, chopped

1 Teaspoon Cashews, toasted, chopped

1 Tablespoon Raisins

In a large saute pan, heat oil and cook eggplant for approximately 5 minutes or until soft. Next add the cauliflower and cook for an additional 5 minutes. Add the onion, chick peas, garlic, ginger and spices to the pan and cook for 3 minutes. Fold in the tomatoes and kale the last minute of cooking and season with sea salt.

Garnish with cilantro, cashews and raisins. 

Get creative!! This dish goes so well with a dollop of yogurt and a side of your favorite rice. 

"STOP DIETING AND LEARN HOW TO EAT"

"SOUPER" DELICIOUS AND JUST THE RIGHT HEAT!!

 

Pozole Rojo

with

Potatoes and Black Beans

 

I was inspired last week by two of my Latin associates. They were asked to prepare their families authentic Pozole recipe for a health fair that we were supporting. I had noticed the time and passion they had as they prepared the chilies, the tomatillos, the braised pork and chicken.

 

As you probably know, there are many recipes for Pozole. Some enjoy preparing their recipe as a green one and others like red. The only real difference is the peppers that are being used. Whether it's Serrano, Pasilla, or even Poblano, they all contribute to a unique taste.

 

Today I decided to prepare a new recipe without the pork or chicken and used dried red Mexican chilies. I wanted to share a vegan twist on this classic soup and show how simple and delicious a veggie soup can be.

 

 

 

1 Tablespoon Olive Oil

1/2 Cup Potatoes, medium diced

1/4 Cup Onion, medium diced

1/4 Cup Carrot, medium diced

1 Teaspoon Garlic, chopped

1 Each Whole Dried Red Mexican Chile

1/2 Cup Tomatoes, fresh, medium diced

1/2 Cup Hominy, cooked

1/2 Cup Black Beans, cooked

2 Quarts Vegetable Stock

1 Tablespoon "Spike" Seasoning

1/4 Teaspoon Mexican Oregano, dried

1/4 Cup Cilantro, chopped

 

Toppings:

Baked Corn Tortilla Strips

Avocado, diced

Cabbage or Kale, shredded

Red Radishes, sliced

 

 

In a large sauce pot, sauté the potatoes, onions and carrots together for 3-4 minutes. Add the garlic and cook for another minute. Add the whole dried chile, tomatoes, and the vegetable stock. Bring to a simmer and cook for 5 minutes or until the potato is soft but not overcooked.

 

Remove 2 cups of the soup as well as the whole red chile and puree in a blender. Add back into the soup. This step will help give body and more flavor from the chile.

 

Add the hominy, black beans, spices and fresh cilantro to the pot. Cook for another 2 minutes or until beans are hot.

 

Garnish with baked corn tortilla strips, fresh avocado, shredded cabbage or kale and a few slices of red radish.

 

"STOP DIETING AND LEAN HOW TO EAT"

 

 





NOW THAT'S A WRAP!!

Southwest Black Bean and Cabbage Wrap

with

Sweet Corn, Avocado and Nopales Salad

 

 

Today is Saint Patrick's Day, and I know what you're thinking!! 

Where's the Corned Beef? 

Well, I decided to stay true to "Meatless Mondays" and stay on track. This dish was inspired from a request on line, so keep them coming:)

 



 

 

 

 

 

 

 

 

 

 

1 (15-ounce) can Black Beans, rinsed and drained

1 Egg (or, you can keep this dish “Vegan” and use a Flax Seed Slurry)

1/4 Cup Yellow Onion, small diced

1/2 Cup Brown Rice Bread Crumbs (Why? Because they are “Gluten-Free”)

1/2 Cup Quinoa, cooked

1/4 Cup Tomato, puree

1 Teaspoon Garlic, fresh, chopped

1 Teaspoon Cumin, powder

1 Teaspoon Chipotle Paste, or 1/4 Teaspoon Chipotle, powder  

1 Tablespoon Cilantro, fresh, chopped

1/2 Teaspoon Sea Salt

 

In a medium size mixing bowl, incorporate all the ingredients together and form

patties. I usually use a large ice cream scoop so that the portions are uniform.

 

In a medium size sauté pan, with a small amount of olive oil, sear each patty on high heat for approximately 2 minutes on each side.

 

Slightly steam 2 pieces of Napa Cabbage for 20 seconds and wrap the Black Bean patties  with it.

 

Sweet Corn, Avocado and Nopales Salad

 

2 Cups Sweet Yellow Corn, off the cob or frozen and thawed

1 Cup Avocado, small diced

1 Cup Nopales, cooked and julienned

1/4 Cup, Red Bell Pepper, small diced

1/4 Cup, Green Onion, sliced

1 Teaspoon Serrano Pepper, minced

1/4 Cup Cilantro, fresh, chopped

2 Tablespoons Olive Oil

1/4 Cup Apple Cider Vinegar ( Lime or Lemon Juice are great alternatives )

Sea Salt to taste

 

In a mixing bowl, combine all the ingredients together and mix lightly so that the avocado keeps its shape.

 

Top each wrapped patty with as much Corn and Avocado salad as you wish.

 

-IT'S DELISH

 

 

 

 

 

STOP COUNTING CALORIES!!

5-SPICE AND ALMOND CRUSTED SALMON

 

It's always a pleasure sharing a class, and this week I had the opportunity to work with the clients of ONE FITNESS CAMP, located in Park City, Utah. This camp not only showed me the passion that they have, but how to shed the extra pounds, and jump start the need for a healthier lifestyle. 

 

As you may already know, I believe in the 80/20 approach to health and wellness. 80% (Clean Natural Foods) and 20% (Safe Guided Fitness). Considering that the members of ONE FITNESS CAMP were training so hard, I decided to guide them through this energy boosting dish.  

 

  

 

FRESH MANGO AND PINEAPPLE RELISH

 

 

1 Cup Pineapple, fresh, small diced

1 Cup Mango, fresh or frozen, small diced

¼ Cup Red Onions, small diced

¼ Cup Red Bell Peppers, small diced

½ Teaspoon Jalapeno, minced

2 Tablespoons Cilantro, chopped

1 Tablespoon Sweet Thai Chili Sauce

1 Tablespoon Lime Juice

1 Tablespoon Canola Oil

1 Tablespoon Fish Sauce- Omit if you're vegetarian. This relish goes great with Tofu!!

 

5-SPICE ALMOND CRUST

 

 

1 Cup Brown Rice Cereal, ground
¼ Cup Almonds, toasted, ground
1 Teaspoon Chinese 5-Spice
¼ Teaspoon Sea Salt
1 Teaspoon Parsley, chopped fine

 

4 ounces Salmon, wild, or substitute Tofu
1 Tablespoon 5-Spice Almond Crust
1 Teaspoon Dijon Mustard ( Brushed on Salmon before crust is added )

-Sear Salmon in olive oil, crust side down for approximately 2 minutes. Transfer to a 350 degree oven for 10-12 minutes and serve with 2 Tablespoons of Mango and Pineapple Relish.

 

 

 

 

 

 

 

 

 

 

 

 



 



 

 



SPRING NEVER ENDED!!

CRISP CONFETTI VEGETABLE AND KALE SALAD

 

Yes, it's true!! This coming weekend is time to put our clocks forward, and aprons on. I love this time of year, and so do your local farmers. 

 

 

2 cups Kale, steamed (30 seconds)

1/4 cup Red Quinoa, cooked

1/4 cup White Quinoa, cooked

1 cup Green Cabbage, shredded

1/2 cup Red Onion, diced

1/2 cup Red Sweet Bell Pepper, diced

1/2 cup Carrot, shredded

1/2 cup Celery, diced

1/4 cup Pecans, toasted and chopped

2 tablespoons Parsley, chopped fine

3 tablespoons Olive Oil

1/4 cup Apple Cider Vinegar

1/4 teaspoon Stevia

and of course- a dash of Crushed Red Chili Flakes:) 



ENOUGH WITH OATMEAL!!

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.
Read more at http://www.ksl.com/?nid=1105&sid=25156481#3gotvziwljRTH3gL.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.

Read more at http://www.ksl.com/?nid=1105&sid=25156481#QXYCrP9tbPyUCjJb.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.

Read more at http://www.ksl.com/?nid=1105&sid=25156481#QXYCrP9tbPyUCjJb.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.

Read more at http://www.ksl.com/?nid=1105&sid=25156481#QXYCrP9tbPyUCjJb.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.

Read more at http://www.ksl.com/?nid=1105&sid=25156481#QXYCrP9tbPyUCjJb.99

Toasted Coconut-Cherry and Warm Quinoa Cereal

Make 2 cups:
2 cups almond milk, plus more for serving
½ cup coconut milk, low fat
½ cup red quinoa, rinsed
½ cup white quinoa, rinsed
1/8 teaspoon ground cinnamon
¼ teaspoon stevia, powder
1 cup cherries, fresh or frozen
1 tbsp. coconut, shredded, toasted
1 tbsp. almonds, sliced and toasted
1 tbsp. mint, fresh

Directions:
Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.
Read more at http://www.ksl.com/?nid=1105&sid=25156481#3gotvziwljRTH3gL.99

 

 

TOASTED COCONUT-CHERRY AND WARM QUINOA CEREAL

 

I agree, there is only so much oatmeal that one can eat. We all know the benefits, but what if there was a substitute?

 

 

 

 

2 cups Almond Milk, plus more for serving

1/2 cup Coconut Milk, low fat

1/2 cup Red Quinoa, rinsed

1/2 cup White Quinoa, rinsed

1/8 teaspoon Cinnamon, ground

1/4 teaspoon Stevia, powder

1/4 teaspoon Vanilla, extract

1 cup Cherries, fresh,dried or frozen

1 tablespoon Coconut, shredded, toasted

1 tablespoon Almonds, sliced and toasted

1 tablespoon Mint, fresh

 

Bring almond and coconut milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Stir in stevia powder, vanilla and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in cherries, and cook for 30 seconds. Serve with additional almond milk, toasted coconut, fresh mint, almonds and cherry garnish.