Kim Sereno Nutrition (2025)

26/09/2021

Carrot Soup Recipe with Ginger

Ingredients:

1 tablespoon olive oil
1 cup chopped yellow onions
3 garlic cloves, smashed
2 heaping cups chopped carrots
1½ teaspoons grated fresh ginger
1 tablespoon apple cider vinegar
3 to 4 cups vegetable broth
salt and fresh black pepper
1 teaspoon maple syrup, or to taste (optional)
coconut milk for garnish, optional
dollops of pesto, optional

Instructions:

1.Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.

2.Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.

3.Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.

(source: Love and Lemons)

26/09/2021

Raspberries are easy to add to your diet and make a tasty addition to your smoothies.
This also offers a lot of nutrients. 😍

25/09/2021

🙂

25/09/2021

Yoga mat and berry smoothie.
This helps me ease my mind and relax after a tiring day.

24/09/2021

Cashew Broccoli Soba Noodles

Ingredients:

Cashew sauce:
2 tablespoons tamari, more for serving, if desired
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon minced ginger
2 tablespoons cashew butter
2 tablespoons water, more as needed

For the noodles:
8 ounces soba noodles*
sesame oil, for drizzling
1 medium head broccoli, florets chopped, stems thinly sliced
tamari, for drizzling
2 scallions, sliced
1 carrot, thinly sliced
4 to 6 ounces baked tofu, cubed and warmed** (or cooked protein of choice)
¼ cup toasted cashews, crushed
sriracha, for serving

Instructions:

1. Make the cashew sauce: In a small bowl, stir together the tamari, lime juice, orange juice, sesame oil, garlic, ginger, cashew butter, and water. If the sauce is very thick, add more water as needed to thin to a drizzable consistency.

2. Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well. This helps to remove the starches that cause clumping. Toss with a drizzle of sesame oil and set aside.

3. Place a steamer basket in a large pot filled with 1 inch of boiling water. Add the broccoli florets and stems, the scallions, and a few splashes of tamari. Reduce the heat to a high simmer then cover and steam for 2 to 4 minutes, or until the broccoli is tender but still bright green. (If you prefer, you can roast the broccoli. Toss with drizzles of olive oil and tamari and roast in a 400°F oven for 15 to 20 minutes.)

4. Assemble bowls with the soba noodles, steamed broccoli and scallions, the carrots, tofu, cashews, and dollops of the cashew sauce.

5. Serve with more tamari on the side and sriracha, if desired.

(Source: Love&Lemons)

24/09/2021

Creamy Vegan Pasta

Ingredients:

2½ cups small shell pasta
1 tablespoon olive oil
1 small yellow onion, chopped
5 cups broccoli florets, chopped stems, and leaves (keep stems separate)
¼ cup toasted pine nuts
lemon wedges, for serving

For the creamy vegan pasta sauce:
1½ cups cooked white beans, drained and rinsed
¼ cup vegetable broth, more as needed
3 tablespoons fresh lemon juice
2 tablespoons olive oil
¼ cup nutritional yeast*
1 garlic clove, minced
¼ teaspoon onion powder
½ teaspoon salt
freshly ground black pepper, to taste

Instructions:

1. Make the sauce: In a blender, combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.

2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.

3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat.

4. Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.

5. Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl.

6. Top with the pine nuts and serve with lemon wedges on the side.

(Source: Love&Lemons)

24/09/2021

Perfect match to brighten my day. 😍

23/09/2021

Crispy Sesame Tofu

Ingredients:

7 ounces extra-firm tofu, drained and cut into 4 (1/2-inch thick) slices
2 tablespoons tamari
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
1 teaspoon light brown sugar
1 garlic clove, grated
1/2 teaspoon grated fresh ginger
1/3 cup white and black sesame seeds
1 egg
olive oil spray
Sriracha mayo
4 teaspoons mayonnaise
1 teaspoon Sriracha sauce

For serving:

Cilantro Lime Rice or Cauliflower Rice
1 cup snap peas, steamed and chopped
1/3 cup frozen edamame, steamed
1 scallion, chopped
tamari, for drizzling

Instructions:

1. Place the tofu slices on a kitchen towel or paper towels. Place another towel on top and lightly press to remove most of the water from the tofu. Transfer to a shallow dish big enough for the tofu to lie in a single layer.

2. In a small bowl, whisk together the soy sauce, sesame oil, vinegar, brown sugar, garlic, and ginger. Drizzle half of the marinade over the tofu, then gently flip and drizzle the rest on the other side. Marinate in the refrigerator for 20 minutes to 1 hour.

3. Preheat an air fryer to 400°F or preheat a regular oven to 350°F.
Place the sesame seeds on a small plate. In a small bowl, beat the egg. Remove each tofu slice from the marinade, allowing the excess to drip off, then dip in the egg. Using a fork, dip in the sesame seeds, coating each side. Transfer to a plate. Spray one side with olive oil, then gently flip and spray the other side. (Discard the excess marinade.)

4. To make the tofu in an air fryer: Working in batches, arrange a single layer of the tofu in the air fryer basket. Cook for about 10 minutes, flipping halfway, until toasted and crisp.
To bake the tofu in the oven: Place the tofu on a parchment-lined baking sheet and bake 30 minutes, flipping halfway through.

5. Make the sriracha mayo. In a small bowl, mix together the mayo and sriracha.

6. Serve the tofu steaks with rice, snap peas, edamame, scallions, sriracha mayo, and tamari, for drizzling.

(Source: Love&Lemons)

23/09/2021

I love preparing a healthy packed meal good for weekdays. This will be a lot easier for me given a hectic schedule. ☺

23/09/2021

🦵

22/09/2021

💪

22/09/2021

Golden Turmeric Noodle Miso Soup

Ingredients:

6 cups water
1 strip of kombu, rinsed
3 scallions, chopped
1 large carrot, thinly sliced
2 tablespoons grated ginger
2 garlic cloves, minced
¼ cup white miso paste
½ teaspoon ground turmeric
½ teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 tablespoon lime juice
½ tablespoon coconut oil
1 tablespoon tamari
2 teaspoons sriracha
7 ounces tofu, cubed
2½ ounces cooked rice noodles, and/or zucchini noodles (1 small zucchini)
2 baby bok choy, stalks thinly sliced, leaves torn
¼ teaspoon salt, optional
Fresh mint or cilantro, optional for serving
Pinch of red pepper flakes, optional

Instructions:

1.In a medium pot, combine the water and the kombu. Simmer gently, without boiling, for 10 minutes. Remove the kombu. Add the scallions, carrots, ginger, and garlic and simmer until the carrots are soft, about 20 minutes.

2.Scoop ½ cup of the hot broth into a small bowl with the miso paste. Stir until combined and return it to the soup pot.

3.Add the turmeric, black pepper, lemon and lime juice, coconut oil, tamari, sriracha, tofu, noodles, and bok choy.

4.Simmer for 10 minutes. Season to taste with ¼ teaspoon sea salt, if desired, and serve with fresh herbs, if desired.

(source: Love and Lemons)

22/09/2021

Looks fresh..right? 😄

21/09/2021

Butternut Squash Stuffed Shells

Ingredients:

1½ cups cubed butternut squash
olive oil, for drizzling
16 jumbo shells
cashew cream
1½ cups raw cashews*, see note
1 cup fresh water
1 garlic clove
3½ tablespoons fresh lemon juice
1/2 teaspoon salt
freshly ground pepper

Filling:

4 cups fresh baby spinach
1 cup crumbled firm tofu
1 teaspoon dried oregano
1/2 teaspoon lemon zest
pinch of red pepper flakes
1 cup cashew cream, from the recipe above
sea salt and freshly ground pepper

Instructions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few generous pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes.

2. Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, 1/2 teaspoon salt and pepper.

3. Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach in increments, along with a pinch of salt, and sauté until all the spinach is incorporated and wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. In a medium bowl, combine the the spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, at least 1/4 teaspoon salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, adding more salt and pepper as desired.

4. Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.

5. Assemble the shells. Spread ¼ cup of the reserved cashew cream on the bottom of an 11x7-inch baking dish. Fill each cooked shell with some of the filling and a few cubes of butternut squash, and place into the baking dish.
6. Drizzle a little olive oil over the shells, cover with foil, and bake for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream.

(Source: Love and Lemons)

21/09/2021

Vegetarian Lasagna

Ingredients:

Roasted Vegetables (yield 5 heaping cups raw veggies)
1 large leek, white and light green parts, chopped
½ medium red onion, chopped into ½-inch pieces
1 fennel bulb, chopped into ½-inch pieces
2 carrots, slice into thin rounds
8 ounces cremini mushrooms, stemmed and halved
1 zucchini, sliced into ¼-inch thick half moons
12 cherry tomatoes, left whole
extra-virgin olive oil, for drizzling
sea salt and freshly ground black pepper

""Ricotta"" Filling
23 ounces extra firm tofu, drained and patted dry
¼ cup nutritional yeast
juice and zest of 1 lemon
2 tablespoons olive oil
1 garlic clove
1 teaspoon oregano
¼ teaspoon red pepper flakes
1 teaspoon salt
freshly ground black pepper, to taste
½ cup loose-packed fresh basil

For the lasagna:
12 lasagna noodles*
24 ounces store-bought or Homemade Marinara
1 packed cup chopped kale
2 cups grated smoked mozzarella cheese
sliced basil, for garnish

Instructions:

1. Roast the vegetables: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the vegetables on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 20 to 25 minutes or until golden brown and soft. Remove the vegetables from the oven and reduce the oven heat to 375°F.

2. Make the ""ricotta"": Break the tofu apart and place it in a food processor along with the nutritional yeast, lemon juice and zest, olive oil, garlic, oregano, red pepper flakes, salt, and pepper and process until creamy. Add the basil and pulse until incorporated.

3. In a large pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente.
Assemble the lasagna: Drizzle the bottom of an 8x12 or 9x13 pan with olive oil.
4. Spread 1 cup of the marinara sauce into the bottom of the baking dish and layer with 4 lasagna noodles. Spread with half of the ricotta mixture, half of the roasted vegetables, half of the chopped kale, and 2/3 cup of sauce. Add the next layer of 4 noodles and top with the remaining ricotta, the remaining roasted vegetables, remaining kale, and 2/3 cup of sauce. Top with the last layer of noodles, the remaining sauce, and the shredded cheese. Drizzle with olive oil.

5. Bake at 375° for 25 to 30 minutes or until browned and bubbly. Check half way through the cooking time and if the cheese is becoming too browned, cover it loosely with foil. Remove the lasagna from the oven and let it sit for 20 minutes before slicing. Garnish with sliced basil.

(Source: Love and Lemons)

21/09/2021

Asian Zucchini Noodle Salad

Ingredients:

3 to 4 zucchinis (1 1/2 pounds total)
1/2 teaspoon salt
1 1/2 cups thinly sliced and roughly chopped red cabbage
1 large carrot, grated (about 1 cup)
1/2 large red bell pepper, thinly sliced then cut into 1-inch segments
2 green onions, thinly sliced on the diagonal
1/2 bunch cilantro, chopped, leaves and tender stems (about 1/2 cup)

Dressing:
1/3 cup seasoned rice vinegar*
2 tablespoons olive oil
1 1/2 teaspoons dark roasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
Pinch of red pepper flakes

Method:

1 Spiralize zucchini noodles: Using a spiralizer or other spiral vegetable slicing tool, use the zucchini to make the zucchini noodles following manufacturer's directions. You should have 5 to 6 cups of ""zoodles"". Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables.

Many of the noodles are quite long, so you'll want to cut them up a bit with scissors to make them easier to toss with the other vegetables.

2 Combine zucchini noodles with cabbage, carrot, bell pepper, onions, cilantro in a large bowl.

3 Make dressing: Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.

4 Pour the dressing over the zucchini noodles and vegetables and gently toss to combine.

Serve immediately.

20/09/2021

Cauliflower Soup

Ingredients:

1 medium head cauliflower, about 2 lbs.
2 shallots, peeled and sliced into quarters
4 unpeeled garlic cloves
4 cups vegetable broth
Leaves from 5 fresh thyme sprigs
½ tablespoon white miso paste
½ teaspoon Dijon mustard
3 tablespoons olive oil
1 tablespoon fresh lemon juice
salt and freshly ground black pepper

Instructions:

1.Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Trim the cauliflower head into florets and cut the core into pieces. Spread the cauliflower and the shallots on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Wrap the garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the vegetables.

2.Roast for 30 to 35 minutes or until the cauliflower is browned around the edges. Remove from the oven and let cool slightly. Set aside 1½ cups of the smaller cauliflower florets for garnish.

3.In a blender, combine the roasted cauliflower, shallots, peeled garlic, vegetable broth, thyme leaves, miso paste and Dijon mustard and blend until smooth. Add the olive oil, lemon juice and a pinch of salt and pepper and blend.

4. Taste and adjust seasonings adding more lemon juice, salt, and pepper to taste. If the soup is too thick, add water, a few tablespoons at a time and blend to desired consistency.

5.Serve with a drizzle of olive oil and the reserved cauliflower florets.

(source: Love and Lemons)

Kim Sereno Nutrition

26/09/2021

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20/09/2021

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