Browsing Tag


Food & Drink Friday Recipe Uncategorized

Recipe Friday – Vegan Pesto Stuffed Tomatoes

April 7, 2017
Stuffed Tomato

Stuffed Tomatoes

We know it’s not quite summer yet, but this warm weather had us craving tomatoes this week! With tomatoes on our mind, we made these light and refreshing stuffed roasted tomatoes. It’s a perfect way to eat tomatoes this early in the season, since the best tasting fresh tomatoes won’t be around until mid-summer.

Tomatoes are one of those super foods that seem to have so many benefits. We are coming to the end of our detox and highlighting some of the detoxifying effects tomatoes have on your body seems appropriate. Tomatoes have natural content of sulphur and chlorine, which helps protect our bodies from infections and aid the proper functioning of kidneys. Of course, tomatoes are brimming with anti-oxidants, Vitamins B3 and B6. They also help to strengthen vision, boost our immune system and prevent atherosclerosis.

Stuffed Tomatoes

Stuffed Tomatoes Ingredients

Stuffed Tomatoes


Stuffed Tomatoes


  • 6 medium size tomatoes
  • 1 cup (uncooked) Quinoa (see below)
  • Handful of spinach leaves
  • Few fresh basil leaves
  • ½ onion diced
  • 3 tablespoons of pesto sauce (see below)
  • Salt and Pepper to taste
  • Italian seasoning (optional)


Cook 1 cup of quinoa as directed. For a nuttier taste sauté quinoa in a little dab of olive oil in a frying pan. Keep stirring until lightly brown. Then cook quinoa – 1 cup of quinoa in 2 cups of water. Bring to a boil and let cook covered for about 15 minutes.

Easy Pesto Sauce (vegan):

  • 1 ½  cup fresh basil leaves
  • 3 T pine nuts
  • 1 clove of garlic (optional)
  • Nutritional yeast (substitute for Parmesan)
  • 1/3 cup olive oil (to desired consistency)
  • Salt and Pepper to taste

*In a food processor, mix basil, pine nuts and garlic and nutritional yeast until emulsified. Add 1/3 cup olive oil slowly until desired consistency. Add salt and pepper to taste.

Stuffed tomato filling:

  1. Preheat over to 375 degrees.
  2. Cut the tops off and remove seeds and inner core of 6 tomatoes.
  3. If quinoa is still warm-hot mix spinach, chopped basil leaves, diced onions, pesto sauce and seasonings. If quinoa has cooled, sauté onions over a tsp of olive oil, add quinoa, spinach, basil, pesto sauce and seasonings until thoroughly mixed.
  4. Stuff tomatoes by the spoonful and add the tops back.
  5. In a glass baking dish drizzle a thin layer of olive oil and a dash of salt and pepper.
  6. Lineup stuffed tomatoes side by side in the baking dish.
  7. Bake at 375 degrees for 30-35 minutes or until the tomatoes slightly blister


Bon Appétit!



Food & Drink

Recipe Friday – Green Glow Bowl

May 20, 2016

Green Glow Bowl

Recipe Friday – Green Glow Bowl

For this “Recipe Friday” we want to share another plant-based recipe that helps to boost the health and appearance of your skin. Eating a diet full of whole plant-based foods has a profound impact on our bodies, especially our skin. Plants make our skin glow! We hope to inspire you to heal your skin from within by boosting your intake of plants. Here’s a yummy plant-based “Green Glow Bowl”.


Here’s how the ingredients benefit our skin:

Edamame: Eating edamame and other soyfoods may help to preserve skin-firming collagen because it is rich in isoflavones, which may help prevent collagen breakdown.

Kale: Kale is the most alkaline producing vegetable, which is great for giving nutrients to the skin. Plus the Vitamin A in Kale prevents skin diseases. Kale is also packed with calcium, potassium & iron which supports detoxification of the liver which is important for clear skin!

Onion: Possesses the Vitamins A, C and E, which help to fight agains the damage caused by harmful UV rays. Also, onion is a rich source of quercetin, a powerful antioxidant that helps keep skin wrinkle free.

Quinoa: Rejuvenates the skin from within and reduces wrinkles by providing the body with collagen. Contains all nine essential amino acids, which build strong, beautiful skin, hair, and nails and repair daily damage.

Zucchini: Zucchini is rich in Vitamins A and C as well as antioxidants which can benefit your skin.

Green Glow Bowl 1 

Green Glow Bowl

1 cup quinoa
2 cups water or veggie broth
1 zucchini chopped
1/3 onion
2 handfuls kale
1 glove garlic
1/4 vegetable broth or oil
1/4 cup tahini or hummus
1/4 cup lemon juice
1 table spoon maple syrup (optional)
  1. In a medium sized pot, add quinoa and water and bring to a boil. Reduce heat to simmer and cover for 15 minutes or until water is absorbed.
  2. In a separate pan, heat the vegetable broth (or oil) and sauté the onions with the garlic for 2 minutes. Add the frozen edamame and zucchini. Cook for about 5 minutes. Add the kale last and cook about 1 minute until softened. Season with salt and pepper, to taste. Turn off heat.
  3. Prepare the dressing in a small bowl by adding all of the ingredients and whisking until smooth.
  4. Scoop the quinoa into a bowl, top with the vegetable mixture and drizzle on the dressing.



Spa Musings Signature