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  • Street Corn Chowder

    Corn is in peak season so we're revisiting a fan favorite, our Creamy Mexican Corn Chowder, and doing a Grilled Street Corn version that is gonna knock your socks off! Pre-grilling the corn and adding some street corn flavorings brings a welcome complexity to this dish. Traditional Mexican street corn is smothered in mayonnaise and sour cream, then sprinkled with chili spices and fresh lime juice. We've eliminated the dairy in our version by adding a simple vegan sour cream that is so delicious you may be using this in all your recipes going forward. Finished with a delicate touch of chili spices, we think this will be your new summer go-to! Corn is one of the biggest GMO crops in the U.S. but that refers to feed corn, as opposed to sweet corn, which is generally considered safe from pesticides and even #2 on the Environmental Working Group's Clean 15 list. There is concern, however, that it may be cross pollinating with neighboring GMO crops and there is even some evidence to show pesticide residue. If you're interested in reading more about this complex and important topic, here is a good article: Sweet Corn is a complex carbohydrate and an excellent fuel for athletes. It's low in fat, high in fiber, protein, vitamins (including B6) and minerals (including thiamin, niacin, magnesium and iron). This soup is also rich in protein, with creaminess that comes from almonds and cashews, which also boast a host of vitamins, minerals and healthy fat. All that and so delicious!!! All you need is a handful of ingredients: 6 ears corn onion raw slivered almonds raw cashews lime chili powder smoked paprika sea salt nutritional yeast (optional) acidophilus (optional) cilantro (garnish) jalapeno (garnish) Street Corn Chowder Serves 4-6 Ingredients: · 6 ears fresh corn on the cob, shucked · ½ lime · 1 cup diced yellow onion (about ½ medium) · 4 cups corn stock, vegetable broth or water · ½ cup vegan sour cream (recipe below) · 2 tsp smoked paprika, divided · 2 tsp chili powder, divided · ¼ tsp cayenne · Sea salt · Lime slices, reserved corn, minced jalapeno, cilantro, optional for garnish Directions: 1) Heat a cast iron pan or a grill. Rub corn with fresh lime slices and sprinkle with 1 tsp smoked paprika and 1 tsp chili powder. Add to pre-heated grill. If using a cast iron pan (preferably with grill lines), add a little water to all the corn to steam while it grills. This will prevent the corn from drying out. If you are using an outdoor grill or BBQ, use a spray bottle with water or place a pot of water inside the BBQ and close to allow the corn to steam in the moisture while it grills. Allow about 3-5 minutes per side (assuming 2 sides) or until the corn is just tender. Remove from heat and set aside to cool. 2) Once the corn is cool enough to handle, lay the ears down flat on a cutting board and slice the kernels off lengthwise. Using the back of the knife, scrape the cobs to remove extra sweet corn juice and any leftover bit of kernels. Place the kernels and scraped corn in a large bowl and set aside. 3) To make the corn stock, bring a large pot of water to a boil. Add the stripped corn cobs, return to a boil, then reduce heat and allow to simmer at a low boil for 40 minutes. Remove from heat, discard cobs, and pour through a strainer to remove any leftover corn bits. 4) To make the chowder, heat a large stock pot, add a little corn broth and onion. Allow the onion to cook until translucent, about 5 minutes. Add corn kernels (reserving about ½ an ear for garnish), vegan sour cream, 1 tsp smoked paprika, 1 tsp chili powder, cayenne and sea salt, and allow to cook for about 10 minutes, just until the flavors come together. Taste and adjust spices if needed. 5) When cool enough, place 2/3 of the soup in a blender (or use an immersion blender) and blend until not quite smooth. Add the mix back to the pot and stir. 6) Serve garnished with lime slices, reserves corn minced jalapeno, cilantro (or use a variety of chopped fresh herbs like basil, parsley) if desired. You can also top with a little Tajin seasoning (although this product does contain an anti-caking agent). Easy Vegan Sour Cream Ingredients: 1/2 cup raw slivered almonds 1/2 cup raw cashews 1/3 cup water 2 TB fresh lime juice 1/2 tsp sea salt 1 tsp nutritional yeast, optional 1 acidophilus capsule, optional Directions: 1) Quick-soak the almonds and cashews in very hot (not boiling) water for 15 minutes, until softened. Drain and rinse. 2) Add all ingredients to a small food processor or a high-speed blender (I find a food processor works better for this recipe). Blend until smooth. Taste and adjust seasonings if needed. 3) Store leftovers in fridge for up to a week or in the freezer for up to one month. Enjoy! DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #streetcornchowder #vegancornchowder #vegansoups #summersouprecipe

  • Purslane Pesto

    Pesto is a staple sauce in our household. Our favorite "Let's Not Waste" Carrot Top Pesto is on repeat here and I almost always have a jar in the freezer to liven up a dish. This version, made with purslane, brings pesto to a whole new nutritional level and I have to say I've found a new love. Purslane, often called a "superweed," and considered by many as a nutritional goldmine, is known to have the highest Omega 3 content of any plant in the kingdom. While plant sources of Omega 3 contain strictly ALA, the presence of Vitamin D in purslane should help it convert to EPA and DHA (other essential Omega-3 fatty acids that are more commonly found in fish and algae) in the body. Purslane also contains more beta-carotene than carrots, more vitamin E than spinach (according to the Farmer's Almanac), and more. Maybe the best part is that purslane is basically a weed - it needs little water and grows and propagates easily so also a good choice for environmental reasons. Like many greens, it's versatile and can be eaten raw or cooked, can be used in smoothies, salads, spreads and more. You will likely see more recipes with purslane on this blog in the future. I bought a huge bunch of it for $4 at the Farmers' Market and will try propagating some of of my own. All you need for this simple, delicious and nutritious sauce is: purslane (raw) fresh basil pine nuts (or sub pumpkin or sunflower seeds for nut-free version) olive oil (use good quality) fresh lemon juice salt & freshly ground pepper as desired Additional ideas for using purslane include: appetizer: make a green hummus (using leaves only) salad: add chopped leaves to a summer black bean, corn and zucchini salad entree: add roughly chopped leaves to an easy clean the fridge stir fry sauce: try adding chopped leaves to a green enchilada sauce A few serving suggestions for your pesto include: appetizer: on a cracker topped with an oven roasted cherry tomato and extra basil salad: use on pasta & veggies for an easy green pasta salad entree: use as a topping for wild salmon or grilled shrimp Purslane Pesto Ingredients: 2 cups purslane, washed and tough stems removed (tender ones okay) 1 cup fresh basil 1/4 cup pine nuts, toasted (can sub with pumpkin or sunflower seeds) 1/4 cup olive oil 2 tsp chopped garlic (about 3-4 cloves) 1 TB freshly squeezed lemon juice (about 1/2 lemon) sea salt and freshly ground pepper to taste Directions: 1) Add all ingredients to a high-speed blender (like a vitamix, Blendtec, or simply a high-powered Nutribullet) OR a food processor (like a Cuisinart). 2) Blend until smooth. Add water if needed to reach desired consistency. 3) Store in a glass jar with a tight-fitting lid (such as a ball jar). Your pesto will last in the fridge for up to 5 days or in the freezer for up to two months. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #purslane #purslanepesto #sauces #condiments #foodforahealthierplanet

  • Watermelon Gazpacho

    Looking for a refreshing summer meal? We've fallen in love with watermelon gazpacho! Super quick to pull together without having to turn on an oven or even a stove. Just a few simple ingredients and you've got a delicious bowl. We like serving it over rainbow or white quinoa for extra goodness. We hope you enjoy this recipe from our summer 5-Day Detox...if you want to learn more about our upcoming Fall 5-Day Detox, sign up for our free workshop right HERE. Watermelon has been appreciated for its health benefits for thousands of years. In ancient Egypt, for example, they found watermelons buried next to King Tut, most likely to keep him hydrated on his journey after life. It's a perfect food for hot summer weather particularly due to its high water content (almost 92%!) and abundance of electrolytes. Watermelon boasts copious amounts of vitamin A (good for hair and skin), vitamin C (boosts immune system and promotes collagen growth), and also contains amino acids, fiber and potassium. Interestingly, this special fruit has more lycopene (a super-antioxidant) than any other fruit or vegetable! Lycopene is special because it's known to protect DNA, skin, prostate and bones and may even help lower the risk of heart disease, according to a study at Purdue University. All you need is 10 simple ingredients: Watermelon Jalapeno Tomato Cucumber Bell pepper Lime juice (1-2 limes) Cilantro Ginger Green onion Quinoa (optional for serving) Watermelon Gazpacho Serves 4 Prep time: 20-30 minutes Ingredients: 4 cups watermelon, seeded and roughly chopped 1 small jalapeno (about 1 TB), seeds and ribs removed 1 cup seeded watermelon, finely diced 1 large organic tomato, finely diced 1 peeled and seeded cucumber, finely diced 1⁄2 red or green bell pepper, seeded and finely diced 3 TB lime juice 1 small handful cilantro leaves, washed and chopped 1 tsp minced or grated ginger 1 green onion, chopped Pinch of sea salt 2 TB olive oil, to drizzle on top Cooked quinoa, for serving Directions: In a blender, add 4 cups watermelon and the jalapeno. Blend until smooth, then transfer to a large serving bowl. Add all the remaining ingredients to the serving bowl and stir gently to combine. Refrigerate for 30 minutes before serving (don’t skip this step!). Serve chilled over a scoop of cooked quinoa (optional for extra protein and nutrients) with a drizzle of olive oil on the top. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #watermelongazpacho #gazpacho #detoxdeliciously #detoxfood #easysummersoups

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  • Home | feedingyourgoals

    Find what moves you forward... ​ Learn more Meet Leslie I'm a certified Holistic Health and Nutrition Coach (HHC) who loves working with clients struggling with digestive issues and stubborn weight. Together we find sustainable ways to help you gain energy and feel better than ever. No crazy fad or deprivation diets allowed! about Leslie Here's what people are saying.... "Leslie's 5-Day detox exceeded my expectations. I drank more water than I have in a 5-day period, lost 6 pounds, and learned that I may possibly enjoy cooking sometimes, which came as a complete shock to me and my husband!" - Jen, Sacramento, CA "Before Leslie's detox, I was low carb/sugar but very undisciplined. This was the perfect kick in the pants I needed! But really not a kick 'cause I enjoyed it and it made me feel great! I have also saved money on grocery bills and with no strenuous exercise -mostly short walks - I lost 6.5 pounds in just 5 days!" - Bob, San Francisco, CA "Leslie was my inspiration while I was doing an intensive cleanse. She was ready to answer any questions and gave daily encouragement. As an added perk, she provided delicious recipes that I still use today." - Sheryl, San Anselmo, CA "Leslie changed my life. With healthier eating habits, I now eat more vegetables, higher quality meats, healthier everything." I cook now more than ever, and when I have a guilty pleasure, I know how to appreciate it." - Ron, San Francisco, CA

  • 5 Day Detox | feedingyourgoals

    Thu, Sep 30 Online Event Free Fall Detox Workshop Join us for a free one hour online workshop about our upcoming 5-Day Fall Detox. Teaming up again with Suzy of we will offer another unique 5-Day experience that will leave you feeling more energy and empowered to take better care of YOU! Share Purchase

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