Vegetables & Vodka

1 | P a g e C a i l e n A s c h e r L i f e s t y l e M a v e n
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o Chicken Curry with Chickpeas.8
o Tex-Mex Chili (vegan)..9
o Roasted Asparagus & Brie Pizza (vegetarian)...10
o Portobello Quiche (vegetarian)..11
o Chicken & Pepper Stir Fry..12
o Avocado & Shallot Sandwiches (vegan)13
o Quinoa with Chicken Sausage.14
o Black Eyed Pea Shrimp Salad15
o Veggie Stuffed Squash (vegetarian).16
o Baked Pasta with Pumpkin & Chicken17
o Crockpot Veggie Stew18
o Cauliflower & Eggplant Barley Risotto19
o Vegetable Lasagna20
o Salsa Verde Enchiladas (vegan)..21
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o Vodka & Cranberry Spritzer..23
o Limoncello Fizz24
o Pomtini.25
o Orangtini.26
o Bellevue Bubbly.27
o Skinny Mary.28
o Cosmo Spritzer29
o Captain & Ginger..30
o Peachy Keen.31
o Mojito32
o Sensational Sangria.33
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o Simple Toppings, Dips & Marinades...35
o Side Dishes
Sweet Potato Fries36
Broccoli Salad36
Rice with Plums & Feta..37
o Cocktail 101..39
o The Maven Movement.40
o Blog, Twitter, Facebook & Contact Info...41

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Healthy eating does not have to be boring, unsatisfying or
flavorless. (Those are just myths, lies and slander circulated to
make you dependent upon prepackaged, processed, nutrition-
less diet foods.) And, life doesnt have to be about endless diets
on our quest to be thinahem, I mean healthy. Instead, our
food choices should be based upon the quality of the
ingredients not the presence of a low-fat, high-fiber or calorie-
free label. If you prepare wholesome, natural ingredients
simply, with attention to flavor, you will undoubtedly reconnect
with the pleasure of eating.

As a blogger & food enthusiast, I am always looking to create
recipes that satisfy my need for delicious food while not
expanding my waistline. I spend countless hours reading
cooking & healthy living blogs for inspiration, dreaming up
recipes and chronicling my food creations for my readers on my
blog, Lifestyle Maven.

Vegetables & Vodka is a compilation of not only my recipes but
also recipes from fellow healthy living bloggers. All the recipes
are delicious, easy and, yes, healthy and have an aim to put the
pleasure back in eating (and sipping). The recipes in this book
rely on natural, whole foods to delight the palate and satisfy our
need for nourishing, real food. All the dinner recipes contain
less than 450 calories per serving, and all cocktails boast less
than 150 calories per serving. Ive done all the hard work
calculating and balancing these recipes to be both low-calorie
and delicious. (A novel concept, I know.) All you have to do is
have fun preparing and enjoying these delectable recipes with
gusto.

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Keeps the Numbers Low

Not only is it healthier to prepare meals at home, it saves you
money, gives you time to reconnect with your family and allows
you to detox after a long day. Even a modest fast food meal
(grilled chicken sandwich, small fries & small soda*) contains a
whopping (pun intended) 800 calories and 21 grams of fat. And
a lovely happy hour Cosmopolitan martini can contain more
than 270 calories per 5 oz serving**. And, believe me, those
drinks are seldom only 5 ounces.

Needless to say, when we select these options, were pumping a
lot of extra crap into our systems. Cooking (and mixing) at
home offers you the opportunity to moderate & modify both
the cost and calories of what goes into your body. So, get in the
kitchen and revel in the pleasure of designing your plate or
libation to best reflect your taste preferences and health goals.

Saves the World

Processed foods are not only killing us, theyre killing our planet.
Now, Im not going to get all preachy on you, but its comforting
to know that the healthier you eat, the healthier our planet gets
too. Overly processed, pesticide-laden foods and industrial
meats are chock-full of chemicals & toxins and waste an
immense amount of energy in their production. They rely so
heavily on science to make something edible; theyve stopped
producing real food.

If you, instead, opt for locally-sourced, ethically-raised, whole
foods as much as you can, its the surest & simplest way to save
our earth. So, eat your veggies, a little less meat, and youll be
saving the planet one meal at a time. Ill drink to that!

Empowers You

Though Ive monitored the calories and nutritional make-up of
each of these recipes to reflect a healthy, wholesome serving, I
firmly believe we should rely solely on our hunger as our eating
compass, rather than external factors like fat and calories.
Weve become so reliant on what society says we should or
shouldnt eat that weve lost our way. And lost control of our
waistlines. I say its time to take back our power and start
listening to our bodies - not calories and fat grams - to tell us
when enough is enough.

This is first and foremost a cookbook, not a diet book, but I
guarantee that if incorporate these recipes into your life, youll
both feel and look better. (The feel better is from the vodka;
the look better is from the veggies.) Cooking at home
empowers you it offers you the chance to take charge of your
health and the health of your family. By acquainting yourself
with delicious, veggie-based recipes that include nourishing,
wholesome ingredients, youll develop a relationship with your
foodwhich is endlessly more satisfying than piercing the
plastic film of a microwave meal.

I wholeheartedly believe that you do not have to give up
scrumptious food or well-mixed cocktails in order to be
healthier. (Whats healthy about giving up things that you love
and bring you joy?!) Allow this book to inspire you to eat
healthier and also rediscover the pleasure of food and drink.

Eat slowly, enjoy thoroughly and stop eating when youre
satisfiednot stuffed-to-the-gills. If you follow that simple
formula and focus on fueling your body with quality ingredients
(like those found in all of these recipes), youre setting yourself
up for success!

Heres to a delicious balance of vegetables & vodka.
Cheers!
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Cailen Ascher, Lifestyle Maven

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* Source 1
**based upon this recipe (135.5 calories per 2.5 oz)

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2 servings

1 onion, sliced
1 tbsp curry
1 tsp olive oil
2 chicken breasts, cubed
1/3 cup chicken broth
1 cup plain low-fat yogurt
15 oz can chickpeas, rinsed
3 cups spinach, chopped
salt & pepper

1. In a large pan, saut the onion and curry powder in oil.
Season with salt & pepper. Cook until onions are
translucent and softened.
2. Season the cubed chicken with salt & pepper and
nestle them into onions. Add chicken broth and cover
pan with lid and cook until chicken is cooked through,
about 3 minutes.
3. Stir in yogurt and cook for 1 minute more, uncovered,
then add the chickpeas and spinach. Cook until the
spinach is wilted and the chickpeas are warm.

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Recipe and photo by Cailen Ascher, Lifestyle Maven.

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4 servings

1 vidalia onion, chopped
1 red pepper, chopped
tbsp chopped garlic
2 15oz cans of beans, rinsed (I prefer red kidney &
cannellini)
1 15oz can of seasoned diced tomatoes
1 cup marinara sauce
1 tbsp bbq sauce
cup salsa
cup chopped cilantro
1 avocado, sliced
1 tsp olive oil
1 tsp cumin
tsp red pepper flakes (optional)
salt & pepper

1. In a medium pot, heat 1 tsp olive oil. Toss in onions,
peppers and garlic. Saut over medium heat until
onions are translucent and peppers are softened
2. Season veggies with cumin, red pepper flakes, salt &
pepper.
3. Add beans, tomatoes, marinara, bbq sauce and salsa
and stir to combine. Again, season with a bit of salt
and cracked pepper.
4. Just before serving, stir in cilantro. Top each serving
with avocado slices.

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Recipe and photos by Cailen Ascher, Lifestyle Maven.
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3-4 servings

1/4 of bread dough recipe or 12oz pizza dough
6-8 stalks of asparagus
1/2 shallot
2-3 fingerling potatoes
1/2 small meyer lemon, thinly sliced
3 oz brie
1 tbsp (or 3 tsp) olive oil
rosemary
salt & pepper
1. Preheat oven to 400.
2. Wash asparagus & potatoes well. Snap the woody part
of the stems off of the asparagus and thinly slice the
potatoes.
3. Place veggies on baking sheet and drizzle 1 tsp olive oil
over veggies and sprinkle with salt & pepper. Roast for
10-15 in the oven until asparagus is tender and
potatoes are golden brown around edges.
4. While the veggies are in the oven, thinly slice the
shallots and saut in 1 tsp olive oil until caramelized.
Set aside.
5. Sprinkle cornmeal over pizza stone (or baking tray) and
spread dough.
6. Once asparagus & potatoes are done roasting and
slightly cooled, arrange on the dough. Add the lemon,
shallots and brie.
7. Drizzle final teaspoon of olive oil over top and season
with salt & cracked pepper.
8. Bake for 25 min or until crust is golden and cheese is
bubbly. Remove from oven and allow to cool for a few
minutes. Sprinkle with fresh rosemary before serving.


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4 servings

1 (pre-made) pie crust
4 eggs
1 red pepper, chopped
1 cup baby portobello mushrooms, sliced
1 shallot, thinly sliced
1 tsp garlic, chopped
cup shaved parmesan
salt & pepper
1 tsp curry
1 tsp fresh chopped rosemary
1 tsp fresh chopped thyme
1 tsp olive oil

1. Preheat oven to 375 degrees.
2. In a medium pan, heat olive oil over medium heat and
red pepper, mushrooms and shallots. Mix in garlic and
season with salt & pepper. Cook until mushrooms and
peppers are tender and shallots are translucent.
3. In a bowl, scramble eggs with curry, herbs and salt &
pepper.
4. Press pie crust into 9 inch pie plate.
5. Pour cooled veggies into crust and pour egg mixture
over top. Sprinkle with parmesan.
6. Bake for 30 minutes until eggs are solid and top and
crust are lightly browned. Allow to cool for a few
minutes before slicing.

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2 servings

1 green pepper, sliced
1 medium onion, chopped
3 small peppers, chopped (optional)
1 tomato, chopped
1 tbsp chopped garlic
1 medium-large chicken breast
1 tsp cumin
1 tsp olive oil
salt & pepper
1. Saut peppers & onions in a bit of olive oil over medium
heat. Season with salt & pepper.
2. While that's cooking, prep the chicken. cut it into cubes
and season with salt, pepper & cumin.
3. Once peppers & onions begin to soften, add garlic.
Continue to saut until caramelized.
4. Make room in the center of the veggie pan, add a bit more
olive oil and add chicken. Continue to cook for a few
minutes until chicken is cooked through.
5. Remove from heat and add tomato.


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2 open-faced servings

2 large slices of multigrain bread
1/2 shallot, thinly sliced
1/2 tbsp olive oil
3 large leaves of romaine lettuce
1/2 avocado
10 cherry tomatoes, cut in half
fresh basil & rosemary
salt & pepper

1. Saut shallots in olive oil and set aside.
2. Quickly saut lettuce in same pan.
4. Thinly slice avocado & arrange avocado on toasted bread.
5. Top with lettuce, shallots, tomatoes, herbs, salt & pepper


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2 servings

1/2 large zucchini
1/2 large onion
1/2 cup frozen peas
1 cup quinoa
2 cups water
5 oz chicken sausage links
garden greens
red curry
fresh rosemary
1 tsp olive oil
salt & pepper

1. Saut veggies in a bit of olive oil until golden brown.
Season with salt & pepper.
2. Bring 2 cups water to a boil in a medium pot. Add a few
dashes of red curry. Add quinoa to boiling water, stir and
reduce to simmer. Cook for 20 minutes or until water is
absorb.
3. Set veggies aside. Prep pan for chicken sausage by adding
a bit of olive oil. Over medium heat, sear the chicken
sausage on both sides to create a nicely browned crust.
Add 1/4 cup water to pan and cover. Allow sausage to
continue cooking until cooked through (5+ minutes).
4. While chicken cooks, defrost peas in microwave.
5. Once chicken sausage is done, slice it into coins and toss it
with veggies (zucchini, onion, peas) and rosemary.


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2 servings

1 large tomato
2 celery stalks
1/2 large green pepper
1/2 small red onion
1/4 cup fresh cilantro
1 cup black eyed peas, cooked
10 large shrimp, grilled
For the Dressing:
1 tbsp extra virgin olive oil
2 tbsp rice wine vinegar
1 tbsp fresh lime or lemon juice
3/4 tsp salt
1/4 tsp black pepper
1 tsp sugar
1. Chop all ingredients (excluding the black-eyed peas) into
small pieces of roughly the same size.
2. In a large bowl, combine the dressing ingredients and
whisk with a fork until well combined.
3. Toss in veggies, beans and shrimp.

Recipe and photos by Allie from Live, Laugh, Eat.
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1 serving
half of a butternut squash
1/3 C brown rice
1/2 C garbanzo beans, rinsed and drained
1 cup chopped veggies (tomato, green pepper, zucchini and a
handful of fresh spinach)
1 clove garlic, diced
olive oil
chili powder & coriander
tomato sauce (optional)
grated parmesan cheese (optional)

1. Cut a butternut squash in half. Place half of it on a plate,
inside down, and pop it in the microwave for about 8
minutes.
2. While the squash is cooking, saut the garlic, a drizzle of
olive oil, and the chopped veggies in a pan.
3. After a minute or two, add in the beans and rice, and a
dash of both the chili powder and coriander.
4. Continue to cook, stirring occasionally, until its warmed
through.
5. Throw all the sauted veggies on top of your cooked
butternut squash, and top with tomato sauce and a
sprinkle of parmesan cheese, if desired.

Recipe and photo by Anne from FANNEtastic Food.

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5-6 servings

8-10 oz. pasta
1 tbsp olive oil
1 large boneless & skinless chicken breast, cut into bite
sized pieces
1/2 small onion, chopped
2 cloves garlic, minced
2 cups roasted veggies (such as zucchini, yellow squash,
broccoli & carrots)
1 cup frozen peas, thawed
1 1/2 cups marinara sauce
2/3 cup canned pumpkin
1 cup part-skim mozzarella, freshly shredded
1/3 cup reduced-fat parmesan cheese
1 tsp dried basil
salt & pepper

1. Pre-heat oven to 350 degrees.
2. Cook pasta al dente, drain & set aside.
3. Heat olive oil in a pan. Saut chicken pieces a few
minutes & then add onion & garlic. Cook for a few
minutes until almost cooked through.
4. In a large bowl, toss the drained pasta with the roasted
vegetables, cooked chicken mixture, marinara sauce,
pumpkin, cheeses, peas, dried basil, salt & pepper.
Gently mix, until all the pasta is coated with the sauce
and the ingredients are combined.
5. Pour the pasta into an11x7 inch pan sprayed with non-
stick cooking spray.
6. Top with a light sprinkling of mozzarella and parmesan
cheeses. Bake until top is golden and cheese melts,
about 25 minutes.

Recipe and photos by Courtney from Sweet Tooth,
Sweet Life.

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4-6 servings

4 medium red potatoes, cut into 1/2 inch pieces
4 celery stalks, cut into 1/2 inch pieces
4 carrots, peeled & cut into 1/2 inch pieces
2 parsnips, peeled & cut into 1/2 inch pieces
1 red bell pepper, cut into 1/2 inch pieces
1 white onion, sliced
1 can (15 oz.) Italian-style diced tomatoes
1 cups low-sodium chicken broth
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp salt
3 tbsp cornstarch
3 tbsp water

1. Place the cut up veggies into the crockpot, followed by the
tomatoes, chicken broth & seasonings.
2. Cover and cook on Low, 8-10 hours.
3. In small bowl, mix cornstarch and water and stir into stew
until blended.
4. Increase heat setting to High. Cover and cook about 20
minutes, stirring occasionally until thickened.

Recipe and photo by Courtney from Sweet Tooth, Sweet
Life.

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2 servings

3 cups fat-free, low-sodium chicken broth
1/2 tbsp olive oil
10 oz. chopped cauliflower
1/2 cup chopped roasted eggplant
1/2 chopped large onion
1/2 cup pearled barley
1/4 cup grated fresh Parmesan cheese

1. Bring broth to a simmer in a medium saucepan; keep
warm.
2. Heat oil in a large non-stick skillet over medium-high heat.
Add cauliflower, eggplant and onion. Saut 5 minutes or
until tender, stirring frequently. Add barley; cook 1
minute, stirring constantly.
3. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly
absorbed, stirring frequently.
4. Add remaining broth, 1/2 cup at a time, stirring frequently
until each portion of broth is absorbed before adding the
next (about 25 minutes).
5. Stir in cheese.

Recipe and photo by Julie from Peanut Butter Fingers.

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8 servings

3 cups pasta sauce
16 ounces 2% cottage cheese
1/2 cup grated parmesan
9 whole wheat lasagna noodles
8 ounces mozzarella cheese
4 cups mixed vegetables (such as spinach, carrots, sundried
tomatoes and zucchini)

1. Preheat oven to 400 degrees.
2. Spray 11x8 casserole dish with non-stick cooking spray.
3. Combine cottage and parmesan cheeses.
4. Place 3 uncooked noodles in pan.
5. Cover with 1 cup pasta sauce, 1/3 cheese mixture, 1/3
vegetables and 1/3 mozzarella.
6. Repeat 2 more times.
7. Cover tightly with aluminum foil and bake for one hour.
8. Remove foil and bake for a few additional minutes to
brown the top.

Recipe and photo by Kath from Kath Eats Real Food.

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3 servings

1 can dark red kidney beans, drained and rinsed
2 ears of corn
1 cup portabello mushrooms, sliced thinly
1/3 cup corn & chile salsa (or regular salsa)
salt & pepper to taste
6 whole wheat tortillas
1 can verde salsa
1. Preheat oven to 350.
2. Remove raw corn from ears using a knife.
3. Mix drained beans, corn, mushrooms, corn and chile
salsa, pepper, and salt in a bowl.
4. Grease a casserole dish.
5. Lay out a tortilla on a plate, and then dish in a portion
of the enchilada mix. Roll tortilla and place at one end
of the casserole dish. Repeat five times.
6. Pour salsa verde over the top.
7. Bake for 30 minutes.

Recipe and photo by Caitlin from Healthy Tipping Point.
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2 servings

2 hi-ball glasses full of ice
2 shots vodka
12 oz club soda
6 oz cranberry
squeeze of fresh lime

1. Pour vodka and cranberry evenly into both glasses, and
squeeze in some fresh lime.
2. Top off both glasses with club soda.
3. Garnish with lime wedge.


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2 servings

1 oz limoncello liqueur
10 oz champagne
club soda (optional)
fresh lemon

1. Pour oz limoncello into the base of 2 martini glasses.
2. Top off both glasses with 5 oz of champagne each. (Splash
of club soda is optional.)
3. Squeeze in a bit of fresh lemon and garnish with lemon
wedge.

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2 servings

6 oz club soda
6 oz pomegranate juice
4 oz vanilla vodka
fresh orange slices

1. Pour vodka and juice into shaker over ice. Squeeze in
some fresh orange. Shake.
2. Pour into two martini glasses and top off with club soda.


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2 servings

2 oz vodka
1 oz triple sec
2 oz fresh orange juice
6 oz club
2 orange twists

1. Pour vodka, triple sec and orange juice into a cocktail
shaker over ice. Shake.
2. Pour into martini glass and top with club soda.
3. Garnish with orange twist.

Recipe by Cailen Ascher, Lifestyle Maven.

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1 serving

2 oz champagne
oz St. Germain elderflower liqueur
oz vodka
1 oz seltzer
lemon zest

1. Pour elderflower liqueur and vodka into the bottom of
a champagne flute.
2. Add seltzer and champagne.
3. Garnish with a twist of lemon zest.

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1 serving

1 oz vodka
6 oz tomato juice
1/8 teaspoon celery salt
2 drops hot sauce
2 drops Worcestershire sauce
dash of ground pepper
tsp horseradish
fresh lemon
celery stalk
1. In a hi-ball glass, mix vodka, tomato juice and a
squeeze of fresh lemon juice.
2. Mix in the seasonings.
3. Add ice cubes and garnish with celery stalk and a
lemon wedge.


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1 serving

2 oz cranberry
oz triple sec
1 oz vodka
2 oz club soda
fresh lime

1. Pour cranberry juice, triple sec and vodka into a shaker
over ice. Squeeze in a fresh lime wedge. Shake.
2. Pour into martini glass and top off with club soda.
3. Garnish with lime wedge.


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2 servings

2 hi-ball glasses full of ice
2 shots spiced rum
12-16 oz diet ginger ale

1. Pour one shot into each glass.
2. Top off with diet ginger ale.

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1 serving

1 oz peach schnapps
oz coconut rum
6 oz water (or club)
maraschino cherry

1. Pour schnapps, rum and water into shaker over ice.
Shake.
2. Pour into a martini glass and garnish with a cherry!

Recipe and photos by
Cailen Ascher, Lifestyle
Maven.

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1 serving

1 oz fresh lime juice
8 mint leaves
1 tablespoon agave syrup (or sugar)
1 oz white rum
4-6 oz club soda

1. Put mint, lime juice, and agave into the bottom of
a hi-ball glass. Muddle.
2. Fill the glass about of the way with ice.
3. Pour the rum over the ice and top with club soda.
4. Stir and garnish with a mint leaf.

Picture by Jillian from Cornflake Dreams.

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8 servings

1.5 liters of dry white wine
1/2 liter of soda water
1/2 liter of Fresca (or other diet citrus soda)
1 bag of frozen berries

1. Cut peaches and pears into bite-sized pieces.
2. Combine wine, soda water, and citrus-flavored soda in a
large pitcher.
3. Add peaches, pears, and raspberries.
4. Chill sangria for approximately 45 minutes in the
refrigerator.
5. Serve in your favorite glass and enjoy!

Recipe and photo by Tina from Carrots N Cake.


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1 avocado + 1 tbsp minced garlic + 1-2 tbsp grated
parmesan
mash all the ingredients together and use it on chicken,
fish, rice or as a salad topping

1/4 cup mayo + 1 tsp curry
mix together and use as a dipping sauce for sweet potato
fries, beer battered fish or homemade chicken tenders
1 tbsp bbq sauce + 4 tbsp salsa
stir together and enjoy as a dipping sauce for sweet potato
fries, baked chicken or tacos

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1/4 cup mustard (any kind) + squeeze of lemon + salt &
pepper
coat 2 chicken breasts in this simple marinade and let
them sit (in fridge) for at least an hour. then pan saut in a
bit of olive oil.
2 tbsp teriyaki (or soy sauce) + 1 tsp minced garlic (bonus:
+ sesame seeds or sesame oil)
marinate 2 fish filets in this asian-inspired sauce for at
least 30 min before cooking. try cooking your fish "en
papillote" (i.e. in a foil packet with veggies). it makes the
fish super tender and ensures that it doesn't dry out!

Recipes by Cailen Ascher, Lifestyle Maven.
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4 side servings

1 large sweet potato
2 tsp olive oil
salt & cracked pepper
red curry to taste

1. Preheat oven to 400 degrees as you peel the potato
and cut into 1/4 in sticks.
2. Place on an oiled baking sheet and spray/drizzle with
more olive oil.
3. Season with salt, pepper and curry and give them a
light toss.
4. Make sure fries are lying flat on the baking sheet, and
bake for 30 minutes or until golden brown, flipping
fries way through baking.
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4 side servings
2 cups broccoli florets
2 cups shredded carrots/cabbage/broccoli
1/4 cup pecans, roughly chopped
1/4 cup raisins
1/4 cup maple syrup
3 tbsp apple cider vinegar
2 tbsp mayonnaise
salt & pepper
1. Mix the broccoli, shredded veggies, pecans and raisins
in a medium bowl.
2. In a separate small bowl, combine syrup, vinegar and
mayo. Whisk.
3. Drizzle dressing over veggie mixture and toss.
4. Season with salt and pepper.

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4 side servings

1 small onion, thinly sliced
2 plums (or 4 small sugar plums), sliced
2 cups cooked brown rice
2 oz crumbled feta
1/4 cup prunes, chopped
salt & pepper
olive oil
1. In a pan, saut onions in a bit of olive oil until caramelized.
2. Add plums and saut a minute longer. Season with salt &
pepper.
3. Add in rice & prunes and toss (rice will become a lovely
blush color).
4. Toss in feta and mix rice until feta begins to melt. Season
with more salt & pepper.

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Side dish recipes & photos by Cailen Ascher, Lifestyle Maven.
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We all love our cocktails. But, we dont always love the
calories that lurk in their liquidy goodness.

Whether youre at home, at a friends party or at your
local watering hole, I have a simply fabulous cocktail
formula that will keep you smiling while sipping.

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This simply fabulous combo is utter low-calorie perfection,
clocking in at a mere 125 calories per serving. The hint of
juice or sweet liqueur is just enough to infuse a bit of
festiveness while the club keeps it super low-cal and fizzy.
The final squeeze of fresh citrus brightens the flavors.

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Vegetables & Vodka

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1 | P a g e C a i l e n A s c h e r L i f e s t y l e M a v e n

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Vegetables &amp; Vodka

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