Cuisine: Vegetarian

Collards & Tomatoes

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 Collards & Tomatoes
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Course Side Dish, Weekday meals
Cuisine American, Low Carb, Vegetarian
Keyword Collards & Tomatoes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 tsp butter
  • 1 tsp olive oil
  • 2 cloves garlic minced
  • 3/4 `tsp paprika
  • 1/8 tsp red pepper flakes
  • 2 cups packed, torn collard green leaves
  • 1 cup diced tomatoes with no added salt, if canned
  • 1 tbsp soy sauce
  • 2 tbsp red wine
Course Side Dish, Weekday meals
Cuisine American, Low Carb, Vegetarian
Keyword Collards & Tomatoes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 tsp butter
  • 1 tsp olive oil
  • 2 cloves garlic minced
  • 3/4 `tsp paprika
  • 1/8 tsp red pepper flakes
  • 2 cups packed, torn collard green leaves
  • 1 cup diced tomatoes with no added salt, if canned
  • 1 tbsp soy sauce
  • 2 tbsp red wine
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Instructions
  1. In large skillet, melt butter over medium high heat and add olive oil.
  2. Sautee garlic and spices for about 1 minute.
  3. Add collards, stirring until leaves are coated.
  4. Stir in tomatoes, soy sauce and wine.
  5. Reduce heat to simmer, cover and cook for 30 minutes or longer to desired consistency, occasionally stirring. Add water as needed.

Ginger Stir Fry Sauce

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 Ginger Stir Fry Sauce
This recipe makes enough for 6 cups of chopped fresh vegetables and 8 oz of a protein food like chicken, shrimp or tofu.
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Course Left Overs, Main Dish
Cuisine Asian, Vegetarian
Keyword Ginger Stir Fry Sauce
Prep Time 10 minutes
Servings
Ingredients
  • 3 cloves garlic minced
  • 1 tbsp minced fresh ginger
  • 1 tsp minced fresh turmeric optional
  • 1 tsp sesame oil
  • 2 tbsp rice vinegar can substitute white wine vinegar
  • 1/3 cup low sodium soy sauce
  • 1/4 cup low sodium chicken broth can substitute vegetable broth
  • 1 tbsp Siracha spice blend
  • 2 tbsp sugar
  • 1 tbsp cornstarch
Course Left Overs, Main Dish
Cuisine Asian, Vegetarian
Keyword Ginger Stir Fry Sauce
Prep Time 10 minutes
Servings
Ingredients
  • 3 cloves garlic minced
  • 1 tbsp minced fresh ginger
  • 1 tsp minced fresh turmeric optional
  • 1 tsp sesame oil
  • 2 tbsp rice vinegar can substitute white wine vinegar
  • 1/3 cup low sodium soy sauce
  • 1/4 cup low sodium chicken broth can substitute vegetable broth
  • 1 tbsp Siracha spice blend
  • 2 tbsp sugar
  • 1 tbsp cornstarch
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Instructions
  1. Combine all ingredients and whisk until cornstarch is completely mixed into sauce.
  2. Two or three minutes before your stir fried ingredients are done, gradually add desired amount of mixed sauce, and continuously stir until sauce is heated through and looks shiny.

Roasted Green Beans with Thyme

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 Roasted Green Beans with Thyme
Best fresh from the garden!
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Course Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Low Carb, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 lb Green beans fresh washed, dried, and trimmed
  • 2 tsp olive oil
  • 1 clove garlic minced
  • 1 tbsp thyme leaves fresh
  • 1/4 tsp black pepper ground
  • salt to taste
  • 1 tbsp Asiago, Parmesan or other dry cheese freshly grated (optional)
Course Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Low Carb, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 lb Green beans fresh washed, dried, and trimmed
  • 2 tsp olive oil
  • 1 clove garlic minced
  • 1 tbsp thyme leaves fresh
  • 1/4 tsp black pepper ground
  • salt to taste
  • 1 tbsp Asiago, Parmesan or other dry cheese freshly grated (optional)
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Instructions
  1. Preheat oven to 425 degrees
  2. Lay beans out on baking sheet and drizzle oil over them. Season with thyme, salt and pepper. Toss the beans to coat them evenly. Spread in a single layer.
  3. Place on a rack in the lower third of oven. Bake 10 minutes then flip the beans, sprinkle with garlic and bake 5 more minutes until softened and browned.
  4. Remove from oven, sprinkle with cheese and serve.

Spinach (or any other) Pizza

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 Spinach (or any other) Pizza
You can use whatever you have on hand to make a pizza. Easy and delicious
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Course Left Overs, Lunch, Main Dish
Cuisine American, Fast and Fresh, Italian, Mediterranean, Vegetarian
Keyword Spinach (or any other) Pizza
Prep Time 15 minutes
Cook Time 12-15 minutes
Servings
Ingredients
  • 12 inch Premade pizza crust preferably whole grain
  • 1/2 cup Premade pizza sauce
  • 2 cups baby spinach fresh
  • 5 medium Mushrooms
  • 1/2 cup black olives sliced
  • 1/2 medium onion
  • 1 cup mozzarella cheese shredded (or any Italian cheese)
  • 1 tsp red pepper crushed
  • 1 tsp Oregano or Italian spice mixture
  • 1 tbsp olive oil
Course Left Overs, Lunch, Main Dish
Cuisine American, Fast and Fresh, Italian, Mediterranean, Vegetarian
Keyword Spinach (or any other) Pizza
Prep Time 15 minutes
Cook Time 12-15 minutes
Servings
Ingredients
  • 12 inch Premade pizza crust preferably whole grain
  • 1/2 cup Premade pizza sauce
  • 2 cups baby spinach fresh
  • 5 medium Mushrooms
  • 1/2 cup black olives sliced
  • 1/2 medium onion
  • 1 cup mozzarella cheese shredded (or any Italian cheese)
  • 1 tsp red pepper crushed
  • 1 tsp Oregano or Italian spice mixture
  • 1 tbsp olive oil
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Instructions
  1. Preheat oven to 450 degrees.
  2. Sautee onions in 2 tsp olive oil, over medium high heat, till translucent. Add sliced mushrooms and sauté another 2 minutes. Add spinach and sauté till limp.
  3. Brush 1 tsp oil on pizza crust. Spread pizza sauce over crust, then vegetable mixture, spices and top with cheese. Bake for 1—12 minutes, until edges of crust are browned and cheese is melted.

Curried Kale

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 Curried Kale
A fast and simple side dish which compliments everything.
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Course Appetizer, Salad, Side Dish
Cuisine Asian, Low Carb, Vegetarian
Keyword Curried Kale
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 bunch kale cleaned and chopped
  • 1/2 medium onion chopped
  • 1 clove garlic minced
  • 2 tsp olive oil
  • 1 tsp curry powder
  • 1/4 tsp ginger
  • 1 cube veggie bouillon low sodium
  • 1/4 cup white wine dry
  • 1/4 tsp black pepper
Course Appetizer, Salad, Side Dish
Cuisine Asian, Low Carb, Vegetarian
Keyword Curried Kale
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 bunch kale cleaned and chopped
  • 1/2 medium onion chopped
  • 1 clove garlic minced
  • 2 tsp olive oil
  • 1 tsp curry powder
  • 1/4 tsp ginger
  • 1 cube veggie bouillon low sodium
  • 1/4 cup white wine dry
  • 1/4 tsp black pepper
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Instructions
  1. Heat pan on medium high heat. Add oil and sauteé onions and kale until kale is limp.
  2. Stir in garlic, curry, ginger and pepper and cook for 1 minute.
  3. Add the rest of the ingredients, cover, reduce heat to low and cook for 15 minutes.

Cucumber & Tomato Salad

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 Cucumber & Tomato Salad
Choose garden fresh ingredients for this classic summer salad.
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Course Appetizer, Lunch, Salad, Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Low Carb, Mediterranean, Vegetarian
Keyword Cucumber and Tomato Salad
Prep Time 10 minutes
Servings
Ingredients
Salad
  • 2 cups cucumbers sliced
  • 2 cups tomatoes cut into 8 wedges
  • 1/4 cups basil chopped
Marinade
  • 1 Tbsp olive oil
  • 2 tsp white balsamic vinegar (or your favorite vinegar)
  • 1 clove garlic minced
  • 1/4 tsp Ground black pepper
Optional
  • 1/4 tsp salt
Course Appetizer, Lunch, Salad, Side Dish, Weekday meals
Cuisine American, Fast and Fresh, Low Carb, Mediterranean, Vegetarian
Keyword Cucumber and Tomato Salad
Prep Time 10 minutes
Servings
Ingredients
Salad
  • 2 cups cucumbers sliced
  • 2 cups tomatoes cut into 8 wedges
  • 1/4 cups basil chopped
Marinade
  • 1 Tbsp olive oil
  • 2 tsp white balsamic vinegar (or your favorite vinegar)
  • 1 clove garlic minced
  • 1/4 tsp Ground black pepper
Optional
  • 1/4 tsp salt
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Instructions
Salad
  1. Toss the sliced cumbers, tomatoes and basil together in a bowl.
Marinade
  1. Whisk oil, vinegar, garlic and pepper together. Add to salad and toss. Refrigerate until ready to serve.
Optional
  1. Sprinkle with a finishing salt (or any salt) and toss.

Kale Chips

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 Roasted Kale Crisps
An easy healthy alternative to chips.
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Course Appetizer, Snack
Cuisine American, Low Carb, Vegetarian
Keyword Kale Chips
Servings
Ingredients
  • 1 bunch kale washed and dried well
  • 1 lemon
  • Sea salt to taste
  • garlic powder to taste
Course Appetizer, Snack
Cuisine American, Low Carb, Vegetarian
Keyword Kale Chips
Servings
Ingredients
  • 1 bunch kale washed and dried well
  • 1 lemon
  • Sea salt to taste
  • garlic powder to taste
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Instructions
  1. Preheat oven to 400 degrees F. 

  2. Line a baking sheet with parchment paper or spray with high heat oil spray such as grapeseed or sunflower. Lay kale leaves in a single layer on the prepared baking sheet.
  3. Lightly sprinkle sea salt and garlic powder over the kale.
  4. Roast kale for 8-10 minutes in preheated oven. Kale should be crispy and lightly browned mostly dark green. The leaves will crisp further on sitting. Make sure they retain their color – if they get too dark, the flavor will be bitter. If some leaves don’t look too crispy, turn them over and bake for another 1-2 minutes, then remove.
  5. Drizzle lemon juice over the kale and enjoy!
  6. Note: Crisps do not store well so make what you want to eat!

Red Lentil Soup

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 Red Lentil Soup
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Course Soup
Cuisine Soup, Vegetarian
Keyword Red Lentil Soup
Servings
Course Soup
Cuisine Soup, Vegetarian
Keyword Red Lentil Soup
Servings
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Tuscan Stuffed Mushrooms

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 Tuscan Stuffed Mushrooms
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Course Appetizer, Left Overs, Lunch, Side Dish, Snack, Weekday meals
Cuisine Low Carb, Mediterranean, Vegetarian
Keyword Tuscan Stuffed Mushrooms
Servings
Ingredients
  • 1/3 cup Parmesan cheese grated
  • 40 medium white mushrooms fresh, cleaned, and stems removed
  • 40 small basil leaves
  • 3/4 cup bruschetta
Course Appetizer, Left Overs, Lunch, Side Dish, Snack, Weekday meals
Cuisine Low Carb, Mediterranean, Vegetarian
Keyword Tuscan Stuffed Mushrooms
Servings
Ingredients
  • 1/3 cup Parmesan cheese grated
  • 40 medium white mushrooms fresh, cleaned, and stems removed
  • 40 small basil leaves
  • 3/4 cup bruschetta
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Instructions
  1. Preheat oven to 375 degrees. Grease large baking sheet.
  2. Combine bruschetta and cheese in medium bowl. Fill each mushroom with mixture and place on baking sheet.
  3. Bake for 20 minutes. Transfer mushrooms to serving platter and top with basil.

Open Face Veggie Sandwich

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 Open Face Veggie Sandwich
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Course Left Overs, Lunch, Main Dish, Weekday meals
Cuisine American, Mediterranean, Vegetarian
Keyword Open Face Veggie Sandwich
Servings
Ingredients
  • 4 4-inch (small) whole grain tortillas or flat bread
  • 1 medium squash (or two small) thinly sliced.
  • 8 large kale leaves torn into bite sized pieces
  • 4 tbsp Asiago cheese grated
  • 1 clove garlic minced
  • 1 tbsp herb fresh, chopped
  • 1 tbsp white wine
  • 1 tbsp water
  • 2 tsp olive oil
  • 1 tsp butter
  • Pepper
Course Left Overs, Lunch, Main Dish, Weekday meals
Cuisine American, Mediterranean, Vegetarian
Keyword Open Face Veggie Sandwich
Servings
Ingredients
  • 4 4-inch (small) whole grain tortillas or flat bread
  • 1 medium squash (or two small) thinly sliced.
  • 8 large kale leaves torn into bite sized pieces
  • 4 tbsp Asiago cheese grated
  • 1 clove garlic minced
  • 1 tbsp herb fresh, chopped
  • 1 tbsp white wine
  • 1 tbsp water
  • 2 tsp olive oil
  • 1 tsp butter
  • Pepper
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Instructions
  1. Heat 1 tsp oil in large skillet over medium heat. Add squash in a single layer and brown (about 2 mins). Flip squash to brown other side and sprinkle herbs. (To reduce fat, roast the squash) Cook another 2 mins until browned.
  2. Remove squash, add a tsp oil and place kale, garlic and pepper in pan. Toss until the kale is coated with oil, reduce heat to low.
  3. Add wine and water, toss, cover and cook for 5 mins or more to desired consistency. Remove kale, turn heat to medium.
  4. Add bread, brown for about a min. Flip bread. Turn heat off, but leave the pan on the burner.
  5. Place a layer of squash on the bread, ¼ of the kale to each and a tbsp of cheese.
  6. Cover and leave until cheese is melted. Yummm!!
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On Track Lifestyles
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Florence, SC 29505

(843) 580-4335 – Phone
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The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.

Website by Pinnacle Creative

On Track Lifestyles
PO Box 13641
Florence, SC 29505

View our Privacy Policy

(843) 580-4335 – Phone
(888) 803-4919 – Fax

ontracklifestyles@yahoo.com

For Educational and Informational Purposes Only

The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.

Website by Pinnacle Creative