Fit Fathers Open Face Bean Tacos

Mother Earth needs love, respect and care to sustain vitality so let’s begin by preparing meals that nourish and do not harm either her or us. For Meatless Monday we have prepared these ultra-fulfilling Open Face Bean Tacos using Gardein Beefless Ground crumbles. Trust us, you will want more after downing the first because this meal is so scrumptious.

Serves 5 with a 40-minute prep and cook time

Ingredients:

  • 1 pack of Gardein Beefless Ground
  • ¼ onion
  • ½ bell pepper (red, orange, yellow)
  • 1 can of white cannellini beans
  • ½ can of black beans
  • Thyme, garlic salt
  • ½ cup butternut squash
  • ½ can of fire roasted crushed tomatoes
  • ½ can of tomato sauce
  • Choice of taco sauce
  • 1 pack of artisan organic corn tortillas
  • 3/4 cup of shredded cabbage
  • 1 avocado

Start by mashing the white cannellini beans and season with thyme and garlic salt. Afterwards put to the side in a bowl. Next, sauté the butternut squash with the tomato sauce and crushed fire roasted tomatoes for 10 minutes. Simultaneously in another pan mix and cook (low heat) the Gardein Beefless Ground crumbles, black beans and diced onions for 10 minutes. Add taco seasoning and garlic salt. This will be the main filling for your open face tacos.

Then sauté the cabbage and peppers (cut in this strips). Warm the tortillas and spread with the mashed cannellini beans and then layer with the Gardein mixture. Lastly, top with the cabbage and peppers. Serve the avocado slices either on the side or also on top. Add your favorite taco sauce of choice and dig in!

Fit Fathers Mandarin Orange Chick’n Stir Fry  

In honor of Earth Day and Meatless Monday we have prepared a special Fit Fathers stir fry using Gardein’s Asian-inspired Crispy Chick’n Mandarin Orange pieces. The kids were in love with the new dish and the dads were equally elated to have prepared the simple but tasty vegan meal.

Serves 4 with a 20-minute prep and cook time

Ingredients:

  • 1 pack of Garden’s Crispy Chick’n Mandarin Orange
  • Handful of bean sprouts
  • ¼ onion
  • ½ bell pepper
  • Tamari soy sauce
  • 1 pack of riced cauliflower blend

Sauté the bean sprouts, peppers and onions with a few splashes of water and tamari soy sauce for 5 minutes. Add the mandarin chick’n and sauce packet to the veggie stir fry and continue cooking for 8 minutes. In a separate pan sauté the cauliflower rice for 5 minutes (we use a blend with sweet potatoes and kale from Cascadian Farm) while sprinkling with your season of choice. Lastly, combine the rice to the mandarin chick’n stir fry and serve with a few slices of avocado.

Simple Avocado Toast by Fit Fathers

Try our simple, tasty and healthy lunch after an hour of cardio and strength training. Yes, of course it’s vegan. We layered toasted double fiber whole grain bread with traditional hummus, organic avocados and slightly warmed organic tomatoes. The heat within the tomatoes helps release the antioxidant lycopene which in turn protects against prostate cancer in men. Season with a dash of black pepper, garlic powder and Himalayan pink salt.

The meal was served with a Japanese sweet potato and a medley of sautéed collard greens, spinach, kale, beets, onions and Shiitake mushrooms. So, this recipe covers each macronutrient including healthy fats, complex cards and plant-based proteins. Eat clean and enjoy!

Fit Fathers Rice, Beans & Spinach Medley

Here is one of Fit Fathers’ simple but nutritional meals whipped up for lunch after today’s cardio burn. Basically, we combined kidney beans, spinach and brown rice in a pan of light water and sautéed the ingredients (ten minutes) together with onions, flaxseeds and various seasonings including turmeric, garlic powder, nutritional yeast and vegit. Serve over toasted Ezekiel sprouted bread with sliced avocados and pair with steamed Japanese sweet potatoes to complete the mix of plant-based protein, complex carbs and healthy fats including the important omega 3.

Dully note to use canned low sodium kidney beans if you don’t have time to soak and cook dried beans. Also, we keep a pot of steamed brown rice laying around in the rice cooker for impromptu meal ideas. Enjoy!

Mustard Crusted Tofu with Strawberries

Pressed tofu is marinated with Dijon mustard, strawberries and honey, then breaded with flakey Panko breadcrumbs and cashews before being baked crisp in the oven. Strawberries are reduced with honey and balsamic vinegar to balance the sweet and savory in this playful dinner. This recipe comes to us from Kelly of The Pink Apron. [Read more…]

Healthy International Recipes: Indian Chickpeas with Gravy (Chole)

chickpeas-31

By The Physicians Committee

2 cups (200 grams) cooked chickpeas
1/2 cup (150 grams) chopped onions
2 large garlic cloves
1 cup (240 grams) fresh tomato puree
1/2 teaspoon (4 grams) turmeric powder
1 teaspoon (2 grams) red pepper powder
2 teaspoons (5 grams) coriander powder
2 teaspoons (5 grams) cinnamon powder
2 teaspoons (5 grams) garam masala or substitute chole masala)
2.5 cups (625 milliliters) water
Salt to taste

[Read more…]

Chickpea Salad Rolls

chickpea-salad-rolls

By The Physicians Committee

 Makes 4 servings

In this recipe, salad becomes finger food, as leaves of romaine lettuce are used to wrap a tasty chickpea filling. This makes a refreshing wrap that’s high in healthful fiber.

  • 1 1/2 cups cooked or canned chickpeas, rinsed or drained
  • 1/2 cup finely chopped or grated carrot
  • 1/2 cup finely chopped celery
  • 3 green onions, chopped
  • 2 to 3 tablespoons fat-free or low-fat vegan mayonnaise
  • 1 tablespoon stone-ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 large romaine lettuce leaves
  • 1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half

[Read more…]

Sweet Potato Lentil Chili

sweet-potato-lentil-chili

By The Physicians Committee

Red lentils work nicely to thicken this chili, while the sweet potato gives a mellow, smooth contrast to the spices.

[Read more…]

Fit Fathers Red Pepper Hummus

red-pepper-hummus

By The Physicians Committee

Makes about 2 cups

Red pepper hummus makes a delicious dip for fresh vegetables or pita wedges. It can also be used as a sandwich spread or as a filling in a wrap.

1 15-ounce can garbanzo beans, drained
1/2 cup water-packed roasted red peppers (about 2 peppers)
2 tablespoons tahini (sesame seed butter)
3 tablespoons lemon juice
1 garlic clove (or more to taste)
1/4 teaspoon ground cumin

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Fit Fathers Kwick Kale

kwick-kale

Makes 4 servings

This is delicious with a simple bean dish and a grain dish.

1/2 cup water
1 bunch kale (any variety) (6-8 cups chopped)
2 teaspoons seasoned rice vinegar

Wash kale, remove stems and chop leaves into 1/2-inch strips. Heat water in large skillet with a lid. When boiling, add kale. Cover and cook over medium heat until greens are bright green and tender, about 5 minutes. Sprinkle with vinegar and stir to heat. Serve warm.

[Read more…]