Marina Delio's Blog, page 28
August 11, 2015
Vegetarian Mexican Rice Recipe
Vegetarian Mexican Rice RecipeAt the end of last school year, my daughter's class had a Cinco de Mayo party. Parents signed up to bring in festive vegetarian dishes like guacamole, beans, chips, salsa, and salad. I signed up to bring Spanish or Mexican rice for 25. Our family loves our weekly burrito/taco nights, but I usually make it easy and simply make a batch of quinoa or brown rice in place of traditional Mexican restaurant style rice. After realizing how easy it is to make, and how much better it tastes, I have been making this recipe for most of our burrito nights. With a batch of beans, guacamole, tomatoes, and greens, this recipe is perfect for feeding any crowd. Mexican and Spanish rice is typically made with chicken stock, but we find it's just as delicious when it's made vegetarian/vegan with vegetable broth.
Vegetarian Mexican Rice printer friendly recipe
Delicious recipe for Spanish/Mexican rice. Yield: serves 6-8 Ingredients
1 3/4 cups canned crushed or diced tomatoes 1 small yellow onion, peeled and cut into a few pieces 1 jalapeno, seeded and roughly chopped 4 cloves garlic, peeled and roughly chopped 2 cups vegetable broth 1 1/2 teaspoons salt 1/2 teaspoon cumin 1/3 cup neutral cooking oil (I used sunflower) 2 cups long grain white rice 2 limes, juiced 1/4 cup cilantro, chopped Cooking DirectionsPlace the tomatoes, onion, jalapeño, and garlic into a blender and puree until smooth. Transfer to a medium saucepan over medium heat. Stir in broth, salt, and cumin and bring to a boil. Meanwhile, heat oil in a large Dutch oven set over medium-high heat. Add rice and saute until lightly toasted, 8-10 minutes. Pour the hot tomato mixture over the rice and stir to combine. Cover and cook until rice is done and liquid is absorbed, about 15 minutes. Remove from heat and fluff the rice with a fork, then cover and let rest 10 minutes. Stir in cilantro and lime juice. If rice is too dry, feel free to cook a little longer with more vegetable broth. adapted from theKitchn's Mexican Rice
August 3, 2015
A month of Healthy Lunchbox Ideas
While driving with my girls this morning I heard the radio dj say, "Well, it's back-to-school time!" And I thought, "wait, what?!" It's the first week in August, don't cut our summer short, buddy! There are still so many things we have yet to check off the summer bucket list... riding the bike without training wheels, a beach bonfire, blueberry pancakes on the beach, more days of paddle boarding, homemade ice cream! And please, Michael's, put away the Halloween decor. It's too soon.
Alas, my kids will be going back to school before I know it and the days of sleeping in and showing up to preschool summer camp late will be over. One of the most rewarding parts of blogging has become sharing my kids' packed lunches. I run out of ideas and I know other parents do too. After trying many lunchbox systems I finally got PlanetBox lunch boxes for my kids and could not be happier. The compartments never spill and make it so easy to pack a variety of foods. Our lunches have never been more colorful and I have found that I even use these for lunches at home, or to go to the beach or park.
For hot foods like soup I use lunchbots insulated containers, which are great because they are much wider than most other insulated soup containers. You can get them on Amazon here. The only downside is that they can be a little tricky for preschoolers to unscrew - but they hopefully have an adult to help anyway.
To get your lunch-packing ideas flowing there is a slideshow of 27 of our past lunches below. Be sure to tag me on Instagram and show me what you're making! CONTINUE READING THIS POST »
August 2, 2015
Saying Goodbye to Gwendolyn Strong. October 4, 2007 - July 25, 2015
7 and a half years ago I walked into my first baby group class with my first baby. One of the first people I met was a happy, twinkling blue-eyed mommy/baby duo: Victoria and Gwendolyn Strong. Gwendolyn was the picture of health and Victoria was beaming and clearly made to be a mommy. When Gwendolyn was three months old she starting having trouble feeding and reaching for toys. Three months later came a devastating diagnosis: Spinal Muscular Dystrophy, or SMA. The #1 genetic killer of young children.
keep reading for the rest of the post CONTINUE READING THIS POST »
August 1, 2015
Tropical Dragon Fruit Popsicles
Pitaya blended with coconut milk and pineapple to create a tropical nutritious popsicle recipe for breakfast or dessert.
My girls and I love acai and pitaya smoothie bowls for breakfast on warm summer mornings. If you follow me on Instagram you know what I mean. I blend frozen pitaya packs with other fresh or frozen fruit, a little almond milk or coconut water, and top with chia seeds, granola, and fresh fruit. Pitaya bowls are not only bursting with nutrients, they are beautiful little works of art. This week we decided to have a little fun and make ice pops instead of bowls. If you are unable to find pitaya packs you could use frozen acai packs, 1 fresh dragon fruit, or a handful of berries. Pitaya smoothie packs can be found at most natural grocery stores. There's a store locator here for Pitaya Plus. PS this post is not sponsored, I just love the product.
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My girls and I love acai and pitaya smoothie bowls for breakfast on warm summer mornings. If you follow me on Instagram you know what I mean. I blend frozen pitaya packs with other fresh or frozen fruit, a little almond milk or coconut water, and top with chia seeds, granola, and fresh fruit. Pitaya bowls are not only bursting with nutrients, they are beautiful little works of art. This week we decided to have a little fun and make ice pops instead of bowls. If you are unable to find pitaya packs you could use frozen acai packs, 1 fresh dragon fruit, or a handful of berries. Pitaya smoothie packs can be found at most natural grocery stores. There's a store locator here for Pitaya Plus. PS this post is not sponsored, I just love the product.
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June 14, 2015
Lemony Lentil Soup
This simple recipe makes a big pot of light and summery lemon lentil soup to nourish.
"Mama, can you put that lentil soup in my lunch tomorrow?" What music to any mama's ears! My 5 year old loved this recipe so much she wanted more the next day. Although soup can feel like a winter meal, this one is perfect for summer with it's bright fresh flavors. Full disclosure - my 7 year old was not as enthusiastic - she said is was "good" but not her favorite. I'm with my preschooler though - love is the right word for this one. Lentils have been a staple in our house since I gave up meat several years ago. Even before that really. These cutie legumes are a great source of vegetarian protein, iron, folate, fiber, and many other important nutrients. Lentil soup is on our regular dinner rotation, but I was getting a little tired of the same old way I've always made it. So I was excited to try my friend Kacie's recipe for Lemony Lentil Soup. She often posts on Facebook that she is making a huge batch and is happy to give some away and share with another family. How awesome is that?! Kacie is the amazing photographer of Kacie Jean Photography, and she shot some of my favorite family photos.
Because I always have dried lentils in the pantry and lemons on the tree, I had all the ingredients I needed already at home. I love that this recipe has turmeric in it, as it is a fabulous anti-inflammatory ingredient with many other health benefits. I talked about that here if you want to know more.
I love making a big pot of soup and freezing half or giving it away to friends and this recipe makes plenty.
Lemony Lentil Soup printer friendly recipe [image error]
Prep time: 5 minutes
Cook time: 1.5 hours
Yield: 6-8 servings
Ingredients
1 tablespoon extra virgin olive oil 1 yellow onion, diced 1 1/2 cups diced or sliced carrots1 1/2 cups diced celery (1 full head) 1 teaspoon salt 3 cloves garlic, minced 4 teaspoons fresh grated ginger 2 1/2 (32 oz.) boxes vegetable broth 2 teaspoons dried turmeric 2 cups green lentils, rinsed and picked over for stoneszest of 1/2 lemon juice of 3 small lemons Cooking Directions
Heat oil in a large Dutch oven set over medium heat. Add the onion, carrots, celery, and salt and sauté until softened, about 5 minutes. Add the garlic and ginger and sauté another minute longer. Add the broth, turmeric, and lentils. Reduce heat to low and simmer, partially covered, for 45 minutes. Stir in the lemon zest and juice and simmer another 30 minutes. Add more broth if needed. Recipe adapted from my friend Kacie's recipe.
"Mama, can you put that lentil soup in my lunch tomorrow?" What music to any mama's ears! My 5 year old loved this recipe so much she wanted more the next day. Although soup can feel like a winter meal, this one is perfect for summer with it's bright fresh flavors. Full disclosure - my 7 year old was not as enthusiastic - she said is was "good" but not her favorite. I'm with my preschooler though - love is the right word for this one. Lentils have been a staple in our house since I gave up meat several years ago. Even before that really. These cutie legumes are a great source of vegetarian protein, iron, folate, fiber, and many other important nutrients. Lentil soup is on our regular dinner rotation, but I was getting a little tired of the same old way I've always made it. So I was excited to try my friend Kacie's recipe for Lemony Lentil Soup. She often posts on Facebook that she is making a huge batch and is happy to give some away and share with another family. How awesome is that?! Kacie is the amazing photographer of Kacie Jean Photography, and she shot some of my favorite family photos.
Because I always have dried lentils in the pantry and lemons on the tree, I had all the ingredients I needed already at home. I love that this recipe has turmeric in it, as it is a fabulous anti-inflammatory ingredient with many other health benefits. I talked about that here if you want to know more.
I love making a big pot of soup and freezing half or giving it away to friends and this recipe makes plenty.
Lemony Lentil Soup printer friendly recipe [image error]
Prep time: 5 minutes
Cook time: 1.5 hours
Yield: 6-8 servings
Ingredients
1 tablespoon extra virgin olive oil 1 yellow onion, diced 1 1/2 cups diced or sliced carrots1 1/2 cups diced celery (1 full head) 1 teaspoon salt 3 cloves garlic, minced 4 teaspoons fresh grated ginger 2 1/2 (32 oz.) boxes vegetable broth 2 teaspoons dried turmeric 2 cups green lentils, rinsed and picked over for stoneszest of 1/2 lemon juice of 3 small lemons Cooking Directions
Heat oil in a large Dutch oven set over medium heat. Add the onion, carrots, celery, and salt and sauté until softened, about 5 minutes. Add the garlic and ginger and sauté another minute longer. Add the broth, turmeric, and lentils. Reduce heat to low and simmer, partially covered, for 45 minutes. Stir in the lemon zest and juice and simmer another 30 minutes. Add more broth if needed. Recipe adapted from my friend Kacie's recipe.
May 30, 2015
Vegan Peanut Butter Cup Cheesecakes {Raw}
Can you believe it's summer? Well not technically, but school is almost out so I think we should celebrate with cake. Cake is always a good idea. At least when it's creamy cold no-bake cheesecakes made with nutritious ingredients. I've made this recipe twice in the past week to make sure I got it just right before sharing with you. And also maybe because we polished off the first batch before I got to photographing them. My husband, who is often not a big fan of healthified treats, absolutely loved these and said, "Wow, these are amazing. They can not be good for you." Success! In fact, they are good for you. Much better than the "skinny" ice cream sandwiches all over the grocery store shelves. I refuse to put those in my body - they may be lower in calories, but in exchange you get a long list of artificial ingredients and the same amount of sugar. Here's a good explanation of why I would never eat a "skinny" ice cream sandwich. Plus, eating fat doesn't make you fat - sugar and processed foods do.
These raw cheesecakes are my new favorite treat and I will be making them all summer to store in the freezer for those nights (all the nights?) chocolate is needed. I like these best frozen, when the filling tastes like ice cream. My Raw Vegan Raspberry Slice recipe was such a hit with you guys (thanks!) that I wanted to give you another similar nut-date based recipe. I have to say though, that I like this chocolate peanut butter combo so much better than the raspberry one. You're really going to love this one. Promise me you'll make it?
keep reading for the recipe!
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May 23, 2015
Raw Vegan Berry Tarts
Memorial Day is a couple of days away so I had to share this healthy red, white, and blue treat with you. We are loving all the summer berries lately. Our strawberry plants are producing lots of sweet berries and the markets have plenty of perfectly plump blueberries. This has a crust that is guilt free - just nuts, dates, and coconut. The filling is coconut whipped cream and for the beautiful patriotic topping - nothing beats fresh berries. They are nature's candy. I love that this recipe is made with 100% plants and no refined sugar.
keep reading for the recipe!
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May 21, 2015
How to Make Vegan Whipped Cream with Coconut Cream
an easy recipe for vegan whipped cream using a can of coconut cream
I'm not sure where I first learned to make vegan whipped cream with a can of coconut milk or coconut cream, but I can't believe I haven't shared the recipe here! Even if you're not dairy-free or vegan, this is a great recipe to know for those days when you want some fresh whipped cream with your summer berries, but don't have cream on hand. Keep a few cans of coconut cream in the pantry and you'll be good to go for a last minute dessert. CONTINUE READING THIS POST »
I'm not sure where I first learned to make vegan whipped cream with a can of coconut milk or coconut cream, but I can't believe I haven't shared the recipe here! Even if you're not dairy-free or vegan, this is a great recipe to know for those days when you want some fresh whipped cream with your summer berries, but don't have cream on hand. Keep a few cans of coconut cream in the pantry and you'll be good to go for a last minute dessert. CONTINUE READING THIS POST »
May 18, 2015
5 more healthy lunches with Planetbox
Healthy kids' lunch ideas using PlanetBox lunch boxes. 
A friend on Instagram reminded me that I haven't posted lunchbox ideas in quite awhile. I do often post our lunches on Instagram as I'm dashing out the door to get to two schools on time. As the school year nears an end and many of us are in a lunch packing rut, I wanted to share some fun recent lunch boxes from our kitchen. I also know that most of us will be packing lunches for summer camps. Many of you have asked where I get the fabulous lunch boxes I use. They are from Planet Box. I have used many many lunch systems for my kids over the past few years and this is by far my favorite. A few of the reasons I love PlanetBox: They are eco friendlyThey make packing creative, colorful lunches easy and fun They are easy to clean. Mine go right into the dishwasher after school. They come with great little condiment containers that fit nicely into the main containerThey are ideal for all ages. I pack these for park and beach days as well as grown-up work days. Keep reading for more lunch ideas! CONTINUE READING THIS POST »
A friend on Instagram reminded me that I haven't posted lunchbox ideas in quite awhile. I do often post our lunches on Instagram as I'm dashing out the door to get to two schools on time. As the school year nears an end and many of us are in a lunch packing rut, I wanted to share some fun recent lunch boxes from our kitchen. I also know that most of us will be packing lunches for summer camps. Many of you have asked where I get the fabulous lunch boxes I use. They are from Planet Box. I have used many many lunch systems for my kids over the past few years and this is by far my favorite. A few of the reasons I love PlanetBox: They are eco friendlyThey make packing creative, colorful lunches easy and fun They are easy to clean. Mine go right into the dishwasher after school. They come with great little condiment containers that fit nicely into the main containerThey are ideal for all ages. I pack these for park and beach days as well as grown-up work days. Keep reading for more lunch ideas! CONTINUE READING THIS POST »
May 14, 2015
Kitchen Remodel REVEAL!
Our new kitchen is finished and I can't wait to share all the details with you. After several years of planning and Pinning white kitchens to Pinterest (seriously, there are 275 pins on my board!), and months of using my laundry room as a kitchen, my dream kitchen is ready to be enjoyed. Side note, you can make anything - anything- with a toaster oven and a grill. If you follow me on Instagram you've probably seen my grilled pizzas. My main objective with the remodel was to get rid of the wall that separated the kitchen from the family room. And having that wall down has been life changing.
Keep reading for the details!
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