Friday, January 22, 2021

One Prep- 4 Salad Jars !



Prep once and eat healthy salad jars for four days! 
I love salad, but I often dread having to take all the produce out of the refrigerator, wash it, clean it, and clean up the mess I make when I make a salad. 

No more excuses to skip eating salads!

Making salad jars allows me to have one messy prep hour but eat delicious salad for four or even five days! 

This fabulous kitchen time saving tip and encourages healthier eating especially when I am feeling tired (or lazy). 


In addition, my lettuce actually stays fresher and doesn't go bad  because I might not even take the time to make a salad if I'm busy.  


Vegetables, Nature, Green, Healthy
 
My Power Hour - 
I call my salad prep time my power hour, even though I'm usually done prepping 4-5 days worth of salad in 40 minutes for two of us. I call it my power hour because I am making powerful antioxidant rich power food during my power hour-

salad

Clean and chop salad fixings during your power hour-
enjoy healthy fresh salad for 4-5 days!


I make a variety of chopped vegetables and then layer the jars. I then dump the jar into a bowl when we are ready to eat it. The healthy salad is crisp and fresh like I just made it. 

I make enough for 4 or 5 dinner salads for two. We eat one large salad the same day that I make it, and then I fill 4 other Mason or regular jars with layered salad.

It's vital for good health to eat a variety of all kids of colorful vegetables everyday to consume fiber, antioxidants, and vitamins. You don't have to be vegan, to appreciate a delicious salad.

thai dressing over peanut coleslaw
This delicious cabbage slaw with peanuts and edamame can be stored in salad jars as well. Click on the recipe for this salad 
Link: Asian Peanut Cabbage Slaw 

Salad jars make it easy and do-able to eat healthier no matter how busy you are. 

Plan Your Shopping List to Include All Your Salad Fixings
The important thing is to make sure you plan your shopping list and have a variety of tasty produce in your refrigerator such as lettuce, celery, cucumbers, red cabbage, scallions, snow peas, sugar snap peas, parsley, carrots, baby spinach or anything else you like in a salad. You can also layer with beans (drain well) or other proteins. 


Food, Dressing, Salad
Add salad dressing just before you eat your salad
                     Link : 7 not to miss salad dressings.                                 

Questions: 

Q:  Does salad stay fresh and crisp in the jars?
A:  Yes, as long as your jar is clean and dry. Also make sure to shake off or pat dry excess moisture from lettuce as well. 

Q: What kind of jar do you use? 
A: Mason Jars are perfect but I also save any wide mouth jar with a tight fitting lid. I use both and either type of jar works great!

Q: How long can the salad stay fresh in the jars? 
A: I leave it up to 4 days. Use one of the salad jars the first night.

Q: When do you add the salad dressing?
A: I wait until I serve the salad. Dressing may make the salad soggy.

Q: Do you have a good salad dressing?
A: Yes, as a matter of fact I have recipes for 7 homemade delicious dressings. Here is a link for 7 not to miss salad dressings.






Ingredients: 
3 cups of chopped red cabbage
2 cups of sliced celery
1 cup of chopped scallions
2 cups of sliced cucumber
2 cups of shredded carrot
6 cups of chopped romaine lettuce
2 cups of baby spinach
1 cup of chopped parsley
Optional: 2 cups of cooked and drained chick peas (or from a can)

Directions: 
Assemble all of your washed and chopped ingredients in a large bowl. Divide the ingredients between 4 or 5 large wide mouthed jars. Cover tightly and store in the refrigerator.

Disclaimer: The information in this post is for educational and informational purposes only. Everyone has different dietary needs. I am not a medical doctor and do not know what is best for you. Always consult your medical doctor before making changes in your diet.

Tuesday, January 19, 2021

How to Make a Great Salad




Who doesn't enjoy a tasty colorful salad? 

We eat salad every night with our dinner, and I try to include a variety of all kinds of salad greens and vegetables. However, I only prep salad twice a week. Read on to see what I do.

My salad last night contained romaine lettuce, celery, cherry tomatoes, sliced green olives, red pepper, chopped scallions, pomegranate seeds, chopped red cabbage, pine nuts, and a homemade avocado creme dressing.


Our salad was crisp and crunchy and the dressing just put it over the top. I like salad plain, but I love salad with dressing-especially Avocado dressing. I like the creamy texture and fresh mild taste that avocado add to a dressing.



It's important to consider eating less animal products and more plant-based foods. Salad is not only tasty, it can be filling as well. Raw vegetables provide fiber, vitamins, and antioxidants.

Avocado dressing(link) is absolutely delicious drizzled over this salad and provides a healthy fat and valuable nutrients. 

If you are concerned that making a salad every night is too time consuming, try this: 

I only make salad twice a week, but I make enough salad for the entire 7 days! To minimize mess and clean up, I make enough salad for 4 days. I place some of it in a bowl for our dinner and then divide the remainder of the salad into 3 Mason jars.

Mason Jars, Blue Jars, Glass, Jar, Mason 
 If you don't have Mason jars, any wide mouthed jar will work. Just be certain that the jars are clean and dry and that the lid closes tightly. 

I find that I can keep salad in jars for 3 full nights. I do avoid trying to include any vegetable that is wet and could get soggy. 

Ingredients: 
4 cups of chopped romaine lettuce
1 cup of chopped celery
1 cup of chopped red pepper 
1 cup of cherry tomatoes, cut in thirds
1 cup of chopped red cabbage
1/4 cup of sliced green or black olives
1/2 cup of chopped red onions
1/4 cup pine nuts
1/4 cup of  pomegranate seeds

Directions: 
Mix all ingredients together

Shared on Souper Sunday where anyone can share a soup, salad, or sammie recipe. 

Don't forget to pick up a signed copy of my new cookbook,  Easy Plant-Based Soups From Farm To Ladle With over 80 easy and delicious soup recipes and 70 inspirational quotes to encourage and inspire your healthy eating journey. For multiple copies Text 267-981-4546 to order -or for a single copy use the order form below. $20 + $4 shipping



 
https://paypal.me/JudeeAlgazi?locale.x=en_US

Sunday, January 17, 2021

Spaghetti, Pine Nuts, Spinach and Mushrooms

Spaghetti and mushrooms

Spaghetti is a delicious comfort food that brings back happy childhood memories for me. It was a simple staple that most kids (and adults) seemed to enjoy. Even though we were not Italian, my mom served homemade spaghetti and meatballs in a rich tomato sauce every Sunday. It was a joint project. My dad worked on the meatballs and his famous homemade spaghetti sauce for a good part of the afternoon and my mom cooked the spaghetti, made garlic bread, and a salad. 

Mushrooms, White Mushroom, Edible, Plant

Although my husband doesn't share my memories, he does still loves spaghetti. He loves it plain just topped with marinara sauce or his  favorite recipe is this spaghetti and mushroom dish that I dress up with pine nuts and fresh herbs right from my herb garden. 

Appetite, Bolognaise, Calories, Catering

As for me, I often switch out the pasta and use spiralized zucchini or spaghetti squash for my base- just to save the carbs and calories instead of gluten-free pasta. 


zucchini noodles

If you are a mushroom lover, this recipe is easy to make, has lots of veggies, is vegan, gluten free and very tasty. 


Oregano, Herbs, Bed, Kitchen, Green

I like to grow little pots of herbs inside in the winter. I have plenty to snip for all of my recipes. The herbs grow best if you place the little container in a small cereal bowl and only water the plant from the bowl. The herbs take what they need and thrive. They never get over watered.

Sometimes I use my (link) chunky eggplant sauce over pasta- yum!

Chunky eggplant sauce for spaghetti


Served hot and with a salad, it is a delicious simple weeknight dinner.

Ingredients: 
Olive oil for sautéing
1/2 pound of spaghetti (gluten-free), cooked and drained
1 cup of onions, chopped
2 cups of mushrooms, cleaned and sliced
3 cloves of garlic, chopped
1 cup of fresh spinach leaves
1/2 red bell peppers, chopped
Salt and cracked pepper 
Fresh herbs of oregano, basil, and thyme or Italian seasoning mix
1/4 cup of pine nuts


Directions: 
First, I cooked the spaghetti (gluten-free) and set it aside.

Coat or spray a large skillet with olive oil. Add and sautee mushrooms, onions, spinach, peppers, and garlic until the onions are translucent. Add the cooked and drained spaghetti to the skillet, mixed it well into the mushroom mixture, add marinara sauce and cook the mixture for about 5 minutes. Sprinkle with fresh herbs and pine nuts. 


ORDER MY NEW COOKBOOK 


A signed copy of Judee's spiral-bound special edition cookbook is now available by texting Judee at 267-981-4546 or simply paying and sending your information to venmo or PayPal. The book is $20 + $1.20 tax + $4 shipping. Total $25.20 each book.

Order a singed copy for yourself or for a gift. Judee will ship a signed, gift wrapped copy to anywhere in the US. She accepts Venmo or Paypal . For multiple copies to a single address shipping costs are reduced so order by texting Judee  

Venmo: @judee-algazi   (4546 last four digits of phone if asked) 

Paypal: Notes: 
All my vegan recipes meet kosher-parve standards. 

Order my new soups cookbook!
 
https://paypal.me/JudeeAlgazi?locale.x=en_US

Wednesday, January 13, 2021

How to Order My New Soups Cookbook

Order a signed copy of my new special edition cookbook by PayPal or Venmo at bottom of page



As many of my readers know, I just published a colorful new cookbook called, Easy Plant-Based Soups From Farm To Ladle.  Many have asked how to order.

My book contains over 80 healthy soup recipes and 80 inspirational quotes and time saving cooking tips to help encourage, guide, and inspire readers to reach a greater level of wellness. 

If 2021 is the year the you want to have more energy, lose weight, and feel better, increasing plant-based foods such as delicious these easy soups, may finally help you reach your goals All recipes meet vegan and gluten-free standards and recipes have instructions for both the stove top and Instant Pot.

A signed copy of Judee's spiral-bound special edition cookbook is now available by texting Judee at 267-981-4546 or simply paying and sending your information to venmo or PayPal. The book is $20 + $1.20 tax + $4 shipping. 
Total $25.20 each book.

Order a singed copy for yourself or for a gift. Judee will ship a signed, gift wrapped copy to anywhere in the US. She accepts Venmo, Paypal or a check. For multiple copies to a single address shipping costs are reduced so order through Judee . 

Venmo: @judee-algazi   (4546 last four digits of phone if asked) 

Paypal: 

https://paypal.me/JudeeAlgazi?locale.x=en_US
 
https://paypal.me/JudeeAlgazi?locale.x=en_US

Vegan Sausage Paella



Have you tasted the Beyond Meat (vegan) Sausage?
It's awesome, and I used it in this delicious Spanish-style paella recipe. The sausage is totally plant-based, gluten-free, and kosher.

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