Recipes | balancedlifestyle

*Please Note: Balanced Lifestyle Mind. Body. Soul. does not deliver food or charge for general dishes that are listed one our site. (Custom Meal Plan) pricing will very dependent on each individual needs. (Custom Meal Plans) Not available at this time. For more information please contact me by email using the contact form* Thank You...... For those looking to have food delivered weekly please click on the Icon above this page that says Sprinly to see if they deliver to your area. Sprinly is an Organic Plant Based Food Delivery Service that deliverers to Michigan, Ohio, Pennsylvania, Indiana, Kentucky and the Greater Chicago Area *More Locations Coming Soon*

Special Recipes

They say healthy isn't fun or flavorful, but they are wrong! Whether you’re a carnivore, a vegan or somewhere in-between, I have something for you! The great thing is that every meal I make is fresh and homemade. I shop local, at organic grocery stores and farms, so each meal that I make is 100% GMO-Free. Food is my passion and I am here to help you not only enjoy it, but also learn the importance of healthy choices.

★ Portobello Mushroom Burger

*Lower Heat Suggested* Zucchini Fritters: 1 zucchini, grated ¼ cup chickpea flour 1 tbsp nutritional yeast 1 tsp chia seeds, ground 1 tsp baking powder Burger Vegetables: 4 field mushrooms (try to pick mushrooms that are around the same size) 1 red capsicum, deseeded 2 thick slices of purple sweet potato 2 thick slices eggplant 2 thick slices beetroot 1 large tomato 1 clove garlic, crushed 4 kale leaves or other salad greens, as desired INSTRUCTIONS: Preheat the oven to 180C. Line two baking trays with baking paper For the zucchini fritters: Add all ingredients to a bowl and using your hand, squeeze and mix mixture until the water has come out of the zucchini and the mixture has thickened. Shape into fritters and place onto one baking tray. Place mushrooms, potato, capsicum, eggplant, and beetroot onto the second baking tray. Put both baking trays in the oven and bake for 15 minutes. Flip fritters and bake for another 5-10 minutes. Remove from oven and cool. Meanwhile, slice two thick pieces of the tomato for the burgers. Add the remaining tomato to a small saucepan with a dash of water and the crushed garlic. Simmer until the tomato forms a puree. Set aside and cool.

Organic

Vegan

★ Creamy Cashew, Pumpkin & Sage Pasta

*RAW VEGGIES SUGGESTED & *LOWER HEAT* Sauce: Ingredients 1 wedge of a large pumpkin, skin on 1 brown onion 4-6 cloves garlic 1/2 cup cashews, soaked in hot water for 30 mins 1/4 cup nutritional yeast 1/2-1 cup vegan stock Small handful fresh sage leaves, chopped finely Good few punches of nutmeg 1 Tbsp tapioca starch (optional- just used to thicken the sauce) Salt and black pepper, to taste Method 1. Preheat oven to 180 degrees C. 2. Roughly cut up pumpkin into cubes, and wedge the onion. Place both, and the peeled garlic cloves, on a baking tray (with olive oil, or on a non stick mat) and bake for 20-25 mins, or until soft and delicious. 3. Add cooked vegetables to a high-speed blender. Drain cashews, and add to the blender, along with remaining ingredients. Blend for 1-2 minuets or until completely smooth. 4. Cook your pasta as per packet instructions. While it’s on the boil, add sauce to a saucepan and heat over a medium flame, whisking through out. This will allow the sauce to thicken (and whisking will stop any clumps forming). Serve while hot (or at the beach the next day while cold), with sautéed mushroom and greens + hemp hearts

Organic

Vegan

★ ROASTED TERIYAKI MUSHROOMS AND BROCCOLINI SOBA NOODLES

*Serves 4, *Lower Heat Suggested, MUSHROOMS: 3 8 oz containers of button mushrooms 1 tbs high heat oil 1 tbs rice wine vinegar 2 tbs honey 2 tbs tamari (gluten free soy sauce) or organic soy sauce 1 tsp grated ginger SOBA NOODLES & VEGETABLES: 1 package of gluten-free buckwheat soba noodles 1 tbs olive oil 2 cloves garlic, minced ½ shallot, diced 2 bunches broccolini, ends cut off and if the stems are thick cut them in half lengthwise 5 stalks kale, cut into shreds SAUCE FOR SOBA NOODLES: ¼ cup tamari (gluten free soy sauce) or organic soy sauce 2 tablespoons olive oil Juice of 1 lemon 1 tablespoon toasted sesame oil 1 tablespoon honey 1 teaspoon sriracha 1 tsp grated ginger TOPPINGS: sesame seeds green onions, chopped hot peppers, chopped INSTRUCTIONS: Preheat oven to 425 and line a baking sheet with parchment paper. Pop stems off the mushrooms, wipe any dirt with a paper towel, cut each mushroom in half, and place them in a large bowl. Whisk together the mushroom glaze ingredients. Pour the glaze over the mushrooms in a bowl and mix until all the mushrooms are evenly coated. Pour the mushrooms onto the parchment lined baking sheet and place them in the preheated oven for 15 minutes. Remove and toss so they cook evenly. Roast for another 15 minutes. Meanwhile, cook soba noodles to package directions and heat a large skillet with 1 tbs olive oil over medium heat. Add minced garlic and diced shallot and cook for 1 minute. Add broccolini, kale, and salt and pepper to tast

Gluten free

Organic

Vegan

★ ROASTED TERIYAKI MUSHROOMS AND BROCCOLINI SOBA NOODLES

★ Red Wine Mushroom Risotto

*Serves 4-6 Main Dish *Lower Heat Suggested INGREDIENTS: 2 Tbsp. extra virgin olive oil 1/2 large yellow onion, diced 1 clove garlic, minced 12 ounces baby portobello mushrooms, sliced salt and pepper to taste 6 sprigs fresh thyme, plus extra for garnish (you could substitute 1/2 tsp. dried thyme if you don’t have fresh on hand) 2 cups arborio rice 1 cup red wine 7 cups chicken or vegetable stock, divided (you may not need all of it) 1/4 cup unsalted butter 1/2 cup parmesan cheese INSTRUCTIONS: Heat olive oil in a large saucepan over medium heat. Add onion and sauté until translucent, about 2 minutes. Add garlic, mushrooms, salt, and pepper to the saucepan and sauté, stirring occasionally, for 5-7 minutes until mushrooms are soft and have reduced in size. Pull thyme leaves off the sprigs and add leaves to saucepan. Add arborio rice to saucepan and toast, stirring frequently, for about a minute, until any liquid is absorbed. Add red wine to pan to deglaze, scraping any crispy bits off the bottom of the pan. Cook, stirring frequently until rice has absorbed nearly all of the wine, about 10 minutes. Add 1 cup stock and cook, stirring frequently, until rice has absorbed nearly all of the stock. Repeat this process, adding 1 cup of stock at a time and letting the rice absorb it in between each addition until rice is al dente. Taste the rice in between each addition of stock to see if it needs more; the final product should have a slight bite to it and not be mushy, and the

Organic

Vegan

★ Ultimate Vegan Chilli

*Lower Heat Suggested Ingredients: 1 Tbs olive oil 2 medium onions, chopped 2 1/2 Tbs chili powder 1 1/2 tsp paprika (smoked if you have it) 1 1/2 tsp garlic powder 2 tsp dried basil 1/4 tsp chipotle powder 2 Tbs cumin 1/2 tsp oregano 1/4 tsp black pepper 2 Tbs no-salt herb seasoning, any brand or variety your beer or stock/broth of choice (12 oz. beer or 1 1/2 cups stock) 2 c chopped bell pepper, any colors 1/4 - 1/2 chopped poblano pepper (use more for intense heat) 2 15 oz. cans no-salt-added diced tomatoes 1 15 oz. can no-salt-added petite diced tomatoes 2 Tbs maple syrup 2 Tbs low sodium tamari or soy sauce 1 tsp salt 1/2 tsp liquid smoke 4 c water 2 Tbs lemon juice 1/3 c uncooked quinoa 3 c cooked black beans (or 2 15 oz. cans, drained and rinsed well) 1 1/2 c crushed walnuts 2 c fresh or frozen corn kernels Toppings like fresh cilantro, avocado or vegan cheese shreds (optional) Instructions: Add the oil and onion to a large, lidded cooking pot. Saute the onion over medium heat for about 3 minutes. Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, pepper and no-salt seasoning. Add a few splashes of the beer/stock to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more if the spices are burning at all. Stir in the bell and poblano peppers and the rest of the beer. Simmer about 7 minutes. Add the canned tomatoes, maple syrup, soy sauce, salt, liquid smoke, and water. Loosely lid the pot and simmer ab

Organic

Vegan

Optional Items

*Optional (Vegan Meat)

*Optional (Organic Meat)

★ Vegan Chicken & Dumplings

*Serves 8* Dumplings: 2 Cups. All purpose flour 2 tsp. Baking powder 1 tsp. Baking soda 1 tsp. Salt 3 Tbsp. Dried chives 2 Tbsp. Flax meal 3 Tbsp. Water 1 C. Almond milk 1 tsp. Apple cider vinegar Chicken & Gravy: 1 Large carrot, diced 2 Stalks of celery,diced 1/2 an Onion, diced 2 Cloves of garlic,diced 1 Tbsp. Olive oil 1 Cup. White wine 1/4 Cup. All purpose flour 1/4 Cup. Vegan Butter, Earth Balance 5 Cup. Vegan chicken stock or vegetable stock 2 Cup. Vegan chicken 1 Bay leaf Salt & Pepper to taste 1/2 tsp. Cayenne pepper(optional) Instructions: Make the dumplings, whisk together all the dry ingredients in a medium mixing bowl, make a flax egg by mixing flax and water together and let sit for a minute. Make vegan buttermilk by mixing almond milk and apple cider vinegar together and let sit for a minute. Add the flax egg and vegan buttermilk to the dry ingredients, and stir until completely combined then Set aside. In a large soup pot , heat 1 tbsp of olive oil on medium heat, add the carrots, celery, onion and garlic. Sweat for a few minutes until the onion starts to become translucent. Add the white wine, stir and reduce for a few minutes. Pour veggies and remaining wine into a bowl and set aside. In the soup pot, add the vegan butter and flour and stir. Cook for a few minutes to make a roux. Add the stock and the veggies and wine back in. Stir together. Add the vegan chicken and bay leaf. Taste and season. Time to add the dumplings, scoop small scoops

Organic

Vegan

Homemade Recipes

They say healthy isn't fun or flavorful, but they are wrong! Whether you’re a carnivore, a vegan or somewhere in-between, I have something for you! The great thing is that every meal listed on this site is fresh and homemade. I shop local, at organic grocery stores and farms, so each meal that I make is 100% GMO-Free. Food is my passion and I am here to help you not only enjoy it, but also learn the importance of healthy choices.

Organic Plant Based Protein Shake

*Meal Replacement* Recipe Coming Soon

Organic

Vegan