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kale

Recipes

Veggie Quinoa Bowl with Cheezy Cashew Sauce

Veggie Quinoa Bowl with Cheezy Cashew Sauce

It’s been a while since a new recipe has been posted on Logical Harmony. I’m excited to get back into it! While I haven’t stopped spending time in the kitchen, the past few weeks have been very busy and I just haven’t been as creative in the kitchen. Then I realized that, if you are like me, having recipes for quick but healthy meals is really valuable. Because of this, I decided to start tracking what I was making at home and sharing them with you.

This veggie quinoa bowl with cheezy cashew sauce is one of my recent favorites. Roasted vegetables, fresh kale, and quinoa are always a great combination. They are easy to prepare and hold up well for eating as leftovers during the busy work week. This cheezy cashew sauce is creamy and adds a lot of depth to this bowl. It’s especially perfect for those days when I’m craving something more indulgent, but still want to stay on track with my eating habits.

Continue reading to learn how to make Veggie Quinoa Bowls with Cheezy Cashew Sauce.

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Recipes

Kelp Noodles with Peanut Sauce

Kelp Noodles with Peanut Sauce


When I first tried kelp noodles, I was surprised by them. They are clear noodles with a slightly crunchy texture and not a whole lot of flavor on their own. When you marinade them, kelp noodles do an amazing job of taking on the flavor of any vegetables and sauces they have been sitting with. These kelp noodles with peanut sauce are gingery, garlicky, and full of so much flavor! I love the mix of the creamy peanut sauce, the slight crunch of the kelp noodles, and the fresh vegetables.

Kelp noodles are rich in calcium, iron, and vitamin K. They are very low-calorie, gluten-free, and can be a great substitute for traditional pasta or just a fun new item to try. While they are delicious, kelp noodles are high in iodine and should not be consumed often because of their high sodium levels. Iodine can help keep your thyroid healthy and sea vegetables are a great way to include iodine in your diet.

Continue reading to learn how to make Kelp Noodles with Peanut Sauce.

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Recipes

Banana, Kale & Mango Smoothie Bowl with Perfect Fit Protein

[maxbutton id=”2″]Banana, Kale & Mango Smoothie Bowl with Perfect Fit Protein

On busy days, smoothies are a great way to get vegetables, fruit, and protein into your diet without a lot of fuss. They are quick, easy, and portable. Smoothie bowls, on the other hand, are perfect for lazier mornings. They are lovely to eat out on the back porch with my morning tea and a book. I like to make mine a little more substantial by adding in fresh fruit, dried fruit, chia seeds, and hemp seeds. To add a little extra something to this smoothie bowl, I added some vanilla Perfect Fit protein.

Perfect Fit was created by the girls who founded Tone It Up . It comes in two flavors, is organic, gluten-free, kosher, and vegan! Perfect Fit comes in two forms – a 50 serving bag or a package of 20 individual packets. Perfect Fit is brown rice protein. I’ve tried it in smoothies and to make protein pancakes and was really happy with it. It’s sweet and does contain stevia, but it’s not overly sweet like other protein powders that I have tried.

What you will need to make Banana, Kale & Mango Smoothie Bowl with Perfect Fit Protein:

  • 1 packet vanilla Perfect Fit
  • 1 cup kale
  • 1/3 cup frozen mango
  • 1 banana
  • 1/2 – 1 cup unsweetened coconut milk
  • Optional toppings – fresh and frozen berries, sliced fresh banana, dried goji berries, dried mulberries, chia seeds, hemp seeds, cocoa nibs

How to make Banana, Kale & Mango Smoothie Bowl with Perfect Fit Protein:

  1. Add the Perfect Fit, kale, frozen mango, and banana in the blender. Then pour the coconut milk over.
  2. Blend until smooth, adding more coconut milk as needed. I use a Vitamix high speed blender. If you have a regular blender, you will likely need to add more liquid to your mix.
  3. Top with sliced banana, frozen raspberries, goji berries, mulberries, hemp seeds and anything else you would like!
  4. Enjoy!

If you try this recipe, please let me know. I love getting comments on the recipe posts and please tag me on Instagram or Twitter if you share a picture.

Recipes

Mediterranean Inspired Vegan Pizza

Mediterranean Inspired Vegan Pizza

I can’t think of anyone who doesn’t like pizza. The main concern that I have is keeping it simple, delicious, and relatively healthy. This Mediterranean inspired pizza is one of my favorites to make. I have always loved the mix of oregano, garlic, artichokes and olives. This pizza would be great with a little bit of fresh lemon juice squeezed over it to brighten the flavors. Add in a salad and some skinny raspberry lemonade and you have a pretty healthy meal in under an hour.


What you will need to Mediterranean Inspired Vegan Pizza:

  • Pizza dough. I’ll be honest here, pizza dough is something I have issues getting perfect when making from scratch. To save myself time and frustration I buy pre-made vegan dough. Trader Joe’s has fresh dough and frozen that is vegan. This was made with their frozen dough.
  • Tomato sauce or fresh tomatoes thinly sliced
  • 1 cup kale, torn into bite size pieces
  • 3 cloves garlic, chopped
  • 1 tablespoon dried oregano
  • 1/4 package Daiya garlic and jalapeno Havarti-style vegan cheese. Feel free to use any other vegan cheese substitute or none at all.
  • 1 can artichoke hearts, cut into quarters. For an especially delicious pizza, roast your own artichokes the day before and slice them for the pizza.
  • 1/4 red onion, chopped
  • 1/4 cup sun dried tomatoes, chopped
  • 1/2 cup sliced black olives

Mediterranean Inspired Vegan Pizza

How to make Mediterranean Inspired Vegan Pizza:

  • Pre-heat your oven according to package directions or to 425. If needed, roll out the pizza dough.
  • Layer the ingredients on in any order you prefer. I start with the sauce or tomatoes and work down the above list, finishing with the black olives.
  • Bake for 15-20 minutes (or according to package directions). The crust should be golden brown and the vegan cheese bubbly.
  • Slice and enjoy!

This pizza is great for days when you need an easy and delicious meal to share. I like to make it and eat it outside on our back porch. On some days when the weather is perfect out but I don’t have the time to start up the BBQ, this is a great alternative.

I love getting comments on the recipe posts and please tag me  if you share a picture on InstagramTwitter, or Facebook.

Recipes

Roasted Vegetable & Kale Salad with “Honey” Vinaigrette

Roasted Vegetable & Kale Salad with "Honey" Vinaigrette

If you follow me on Instagram, you already know that I eat a kale salad nearly every day. I love salads and I love kale! This winter I’m loving the selection of different vegetables to add in to my basic kale salad. The selection of beets at my local market last week was too good to pass up. Roasting them with brussels sprouts made for a great salad. Adding my favorite “honey” vinaigrette style dressing completed this salad. This is a great option to serve with soup on a cold winter day.

What you will need to make Roasted Vegetable & Kale Salad:

  • 1 bunch of kale, with the stems removed, and torn into small pieces (I prefer curly kale, but use whatever kind you like).
  • 1 pound brussels sprouts, halved
  • 3-4 medium sized beets (about the size of baseball), cut into large chunks
  • 1 tablespoon hemp seeds

What you will need to make “Honey” Vinaigrette:

  • 2 fresh lemons, juiced
  • 1 tablespoon agave
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon Himalayan pink seasalt
  • 1 teaspoon garlic powder
  • 1/2 cup oil of your choice

Roasted Vegetable & Kale Salad with "Honey" Vinaigrette

How to make Roasted Vegetable & Kale Salad with “Honey” Vinaigrette:

  1. Preheat your oven to 370 degrees. In a bowl, combine the beets and brussels sprouts. Toss lightly with olive oil. If desired, also sprinkle on a pinch of salt and pepper. Roast for 40 minutes total, turning halfway through.
  2. In a large bowl, massage the kale. The easiest way to describe this is to make fists in the kale and be sure that you really squeeze the leaves. You should see the color of the leaves change and the smell should be brighter. Massage for at least 5 minutes to really break the kale down.
  3. To make the dressing, combine all ingredients needed for the dressing in a jar and shake well.
  4. Add the roasted beets and brussels sprouts to the salad. Sprinkle with hemp seeds. Top with the “honey” vinaigrette dressing.

This is my go to salad dressing. I use it on almost all of my salads, but also on roasted vegetables. It’s delicious! It’s not too sweet at all. As always, feel free to modify the amounts to fit your personal tastes. My Harvest Kale Salad is a great winter option as well.

If you try this recipe, please let me know. I love getting comments on the recipe posts and please tag me on Instagram or Twitter if you share a picture.