Mint Citrus Salad

Citrus salads are a great breakfast option, when you want something light first thing in the morning. And winter might not offer too many good things, but citrus fruits are definitely one of them!

This citrus salad combines some of our favorite winter fruits: gorgeous juicy pink grapefruit, satsuma oranges ( which, we have to admit, we are completely obsessed with), ruby red pomegranate seeds for a pop of flavor, color and crunch and some fresh mint to bring all those wonderful flavors together.

It’s also high in vitamin C and bioflavonoids (hello, cold season!), fiber and antioxidants. A super simple, delicious and healthy way to start your day! It also makes a delicious, light dessert, you won’t feel a bit guilty about.

Mint Citrus Salad

Prep time: 12 mins  | Cook time: 0 mins | Total time: 12 mins

Ingredients: 

• 2 large pink grapefruits, peeled and diced
• 4-5 satsuma oranges, peeled, segments taken apart and cut in half
• 1 pomegranate, seeded
• 8-10 fresh mint leaves, torn

Instructions:

• Combine all the ingredients in a large bowl and refrigerate until ready to eat

Read More

Chickpea Stuffed Avocados

I have a confession to make: up till a few years ago, I didn’t really care for avocados. I even hated them at one point (ok “hate” might not be the right word, but I STRONGLY disliked them). I don’t know what was it about them that turned me off so much: maybe the texture, or perhaps my irrational fat phobia. Whatever it was, I’m kicking myself now for missing out on so much avocado awesomeness for all those years!

Needless to say, I’m trying to make up for it. So much so, that I pretty much eat them every day. And although my favorite way to eat avocados is simply slightly mashed with a squeeze of lemon and a pinch of salt, my brain is constantly finding new ways to prepare them. And I think we’ve been pretty successful at that throughout the year, don’t you think? From Mango Avocado Salsa, to Vegan Avocado BLT Toast , Mexican Style Vegan Pizza and a Triple Decker Wasabi Cheese & Avocado Sandwich just to name a few of our favorites!

Today we’ve got a new one for you: Chickpea Stuffed Avocados. A great addition to your Meatless Monday and just in time for summer (well, assuming it decides to show up at some point… ). Light, refreshing, loaded with plant protein, healthy fats and fiber… and with a nice kick of Sriracha for good measure. So good, it might even turn avo-haters into avo-lovers

Chickpea Stuffed Avocados

Prep time: 15 mins  | Cook time: 0 mins | Total time: 15 mins

Ingredients: 

• 1-15oz can organic chickpeas, rinsed and drained
• ¼ tsp salt
• 2 Persian cucumbers, sliced
• ½ cup chopped cilantro
• 2 tbsp lemon juice (about 1 small lemon)
• 1 tbsp extra virgin olive oil
• ⅓ cup corn kernels
• 1 tbsp whole grain Dijon mustard
• 3 Hass avocados, cut in half
• 1 lemon (to squeeze on top of the avocado halves)
• Salt to taste (optional)
• Sriracha to taste (optional)

Instructions:

1. Combine first chickpeas, ¼ tsp salt, cucumbers, cilantro, lemon juice and olive oil in the food processor Pulse 5-6 times until well combined
2. Transfer to bowl, add corn and mustard and mix well
3. Remove the pit from the avocado halves, squeeze lemon on each one and sprinkle some salt
4. Fill each avocado half with about 3 tablespoons of chickpea filling. Drizzle sriracha to taste and serve immediately.

 

Read More

Coconut Mocha Breakfast Oats

Do you ever have days where even your coffee needs a coffee? If the answer is yes, these vegan Coconut Mocha Breakfast Oats are for you. A nutritious, filling and delicious breakfast, with a little boost of energy!

Coconut Mocha Breakfast Oats

Prep time: 12 mins  | Cook time: 15 mins | Total time: 27 mins

Ingredients: 

• Coffee layer:
• ½ cup brewed coffee
• ¼ cup rolled oats
• 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
• Coconut layer:
• ½ cup unsweetened coconut almond milk
• ¼ cup rolled oats
• 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
• 1 tbsp unsweetened shredded coconut
• Chocolate layer:
• ½ cup unsweetened coconut almond milk
• ¼ cup rolled oats
• 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
• 1 tbsp unsweetened shredded coconut
• 1-2 tsp unsweetened cocoa powder

Instructions:

1. To prepare the coffee layer, bring the coffee to a boil. Add the oats and maple syrup and stir well. Reduce the heat, cover, and cook for 3-5 minutes. Set aside
2. Repeat the process to prepare the coconut layer, using the coconut almond milk instead of the coffee. Once the oats are cooked, add the shredded coconut. Set aside
3. Do the same to prepare the chocolate layer, adding the cocoa at the end
4. Layer all there flavors in a glass and serve warm or cold. You can garnish it with melted chocolate

Read More

Blueberry Muffin Protein Grits

If you like protein oats (aka proats), you’ll love these Blueberry Muffin Protein Grits! Hearty and satisfying, with a hint of cinnamon and topped with maple toasted almonds, to start your day strong. Vegan and gluten free breakfast.

Blueberry Muffin Protein Grits

Prep time: 15 mins  | Cook time: 15 mins | Total time: 30 mins

Ingredients: 

• 2 1/2 cups unsweetened non dairy milk
• 2/3 cup polenta (coarse corn grits)
• 2 scoops vegan protein powder
• 1 tsp cinnamon
• 2/3 cup frozen blueberries
• 1/3 cup raw sliced almonds
• 3 tsp maple syrup

Instructions:

1. Bring the milk to simmer in a medium size saucepan. Add the grits. reduce the heat low, cover and cook for 10 minutes, stirring often
2. Whisk in the protein powder and cinnamon and continue cooking for 1 to 2 minutes. Remove from heat, add the blueberries and stir well. Cover and set aside for 10 minutes
3. In the meantime, heat a small non stick skillet over medium heat. Add the almonds and maple syrup and cook for about 5 minutes, stirring constantly, until the almonds are golden brown and caramelized
4. Serve the grits warm or cold, topped with caramelized almonds

 

Read More

Falafel Bowl With Avocado, Sriracha & Tahini

This super colorful Falafel Bowl With Avocado, Sriracha & Tahini is a fun twist on the traditional sandwich. Lightened up by baking the falafel instead of frying it.

Falafel Bowl With Avocado, Sriracha & Tahini

Prep time: 30 mins  | Cook time: 15 mins | Total time: 45 mins

Ingredients:

• For the Falafel (makes 24):
• 1 cup raw dried chickpeas, soaked overnight in 2½ cups of water
• 1 cup chopped parsley
• 1 cup chopped cilantro
• 1 tsp lemon zest
• 1 tsp salt
• 1 tsp coriander
• ½ tsp cumin
• ½ tsp black pepper
• ½ tsp hot paprika
• ½ tsp turmeric
• ½ tsp garlic powder
• ¼ tsp all spice
• 1/16 tsp cardamon
• 2 tbsp extra virgin olive oil
• Cooking spray
• For the Tahini Sauce:
• ½ cup tahini paste
• ¼ cup plus 2 tbsp lemon juice
• ½ tsp salt
• ¼ cup water
• For the Salad:
• 1 Romain heart, chopped
• 4 radishes, sliced
• 2 roasted beets, diced ( you can roast them at home, see instructions here or use store bought, such as Love Beets )
• 2 carrots, shredded
• 2 vine ripe tomatoes, diced
• ½ Hass avocado, sliced
• Za'atar Pita Chips (recipe follows)
• Sriracha to taste

Instructions:

1. To prepare the Falafel:
2. Preheat oven to 400F. Generously spray a mini muffin tin with cooking spray
3. Drain the soaked chickpeas. Combine all ingredients, except olive oil in the food processor. Pulse a few times until all the ingredients are well combined, but not completely smooth. Transfer to a bowl, add olive oil and mix well
4. Using your hands or a small ice cream scoop and working with approximately 1½ tablespoons, form small balls and place them in the mini muffin tin. Bake at 400F for 15 minutes
5. To prepare the Tahini Sauce:
6. In a small bowl, whisk together tahini, salt and lemon juice until it thickens
7. Add water, 1 tablespoon at a time and mix until well incorporated. For thinner sauce, add more water one tablespoon at a time. Refrigerate until ready to use (note: sauce will thicken slightly when refrigerated)
8. To assemble the salad:
9. Place lettuce on the bottom of 2 salad bowls. Add 3-4 falafel balls per bowl and the rest of the salad ingredients. Top with tahini sauce and sriracha, and serve with za'atar pita chips on the side

Read More

Vegan Summery Pasta Salad

Pasta salad is one of the inescapable, not-always-appetizing dishes vegetarians and vegans are
subjected to during summer barbecue season. There is always someone who believes their
pasta salad isn’t as mayonnaise ­heavy and boring as the dozens of others you’ve politely
sampled over the years in an attempt to avoid single­ handedly devouring veggie platters. This
time, regrettably, it seems that we are that person.

The good news is that, unlike your cousin’s neighbor or co­worker’s sister ­in­ law, we’re actually
right! The pasta salad we have devised is a protein ­packed, veggie ­filled dish covered in a creamy sauce that doesn’t require mayo, sour cream or any other dairy product.

Our answer to the typical, dull pasta salad incorporates whole wheat pasta, edamame, cannellini
beans and corn as well as red and yellow tomatoes to boost the color and flavor of our
take on this traditional dish.

The addition of whole wheat pasta not only increases the nutritional value by adding fiber, protein and B vitamins, but also makes it the perfect dish to prepare ahead, because it holds its shape without getting soggy. Which means that with our pasta choice alone we have successfully knocked typical pasta salad out of the park (or wherever else you like to picnic or barbecue, really!) With the edamame, cannellini beans, and corn we were able to introduce additional protein, iron, calcium, and fiber into our recipe. We also sprinkled some Vegan Mozzarella Shreds for a touch of cheesy flavor that pairs so well with tomatoes and basil. And best of all, no mayo is required!

We prepared a creamy basil dressing by using our go-to vegan cream cheese alternative, GO Veggie! , to tie our variety of ingredients together and cover them in a succulent rich sauce with less saturated fat than you would have with regular cream cheese and none of the cholesterol or lactose! Heart healthy and perfect for anyone with food sensitivities.

This pasta salad dish, rather than just being a hearty side, is a meal in a bowl from a nutrition standpoint. That and it’s unmatched flavor makes it the perfect thing to bring along this 4th of July, or to the next summer barbecue potluck you’re invited to. Rest assured even if someone else brings pasta salad, there is no contest in terms of health benefits or richness of flavor!

Enjoy!

Vegan Summery Pasta Salad Recipe

Prep time: 10 mins  | Cook time: 15 mins | Total time: 25 mins

Ingredients: 

• 2 cups raw whole wheat pasta (you can also use gluten free pasta)
• 1 cup shelled edamame
• 1 cup yellow, red and orange grape tomatoes, sliced
• 1 cup frozen or canned corn
• ½ cup canned white beans
• ½ cup GO Veggie! Vegan Mozzarella Shreds
• For the dressing:
• ⅓ cup GO Veggie! vegan cream cheese alternative
• 12 large basil leaves
• ¼ cup chopped walnuts
• 1 clove garlic
• 3 tbsp rice or apple cider vinegar
• Juice of 1 lime
• 1 tbsp extra virgin olive oil
• 1 tsp maple syrup
• ¼ tsp salt (or to taste)

Instructions:

1. Cook pasta following the directions on the box, leaving it slightly al dente. Drain well and set aside
2. While the pasta cooks, prepare the dressing. Combine all the ingredients in a blender and blend until smooth and creamy. Refrigerate until ready to use
3. To assemble the salad, combine cooked pasta, edamame, sliced tomatoes, corn, white beans and Mozzarella Shreds in a large bowl. Add dressing and toss well

Read More

Tomato Olive Cheese Sandwich

The release of individual slices of Sincerely Brigitte cheeses led to this delicious Olive Tomato
Cheese Vegetarian Picnic Sandwich recipe. Warmer weather is always a great time for picnics,
road trips, and other adventures. When summer weather hits, there is a stronger
pull to find convenient, quick recipes that can be prepared in a hurry and which can survive travel
without making a mess.

The solution we devised involved utilizing individual cheese slices from our favorite dairy cheese brand, Sincerely Brigitte. Their wide variety of flavors and the high quality of their ingredients simply can’t be beat by the usual cheese brands that we see used in sandwiches and recipes.

Each recipe that we dreamed up based on their cheese blends was better than the last. That was why, when we received their new sliced cheeses, we knew we had to jump on the opportunity to try them out.

Picnics are a big part of our summer activities, so knowing that we could have all of the flavorful taste of their cheese blends in a convenient to use package was perfect. Between picnics this summer and lunch packing this fall and winter, these new slices cheese blends will quickly become a kitchen staple!

For this recipe we tried out the olive tomato slices. The flavor of the cheese is just mellow enough to let the tomato and olive flavors shine through, and sure to make any vegetarian cheese lovers in your home very happy! Although the sandwich itself is made from a simple recipe, the variety of flavors that come from the cheese alone make it anything but boring. Once you try out them out, you’ll understand why we can’t get enough!

Tomato Olive Cheese Sandwich Recipe

Prep time: 10 mins  | Cook time: 10 mins | Total time: 20 mins

Ingredients: 

• For the Sun Dried Tomato Spread:
• 8 Sun dried tomatoes in oil cut into small pieces
• 10 fresh basil leaves washed
• ⅛ tsp salt
• ⅛ tsp pepper
• 20 toasted hazelnuts
• 2 tbs water
• For the Sandwich
• 2 slices multigrain sour dough bread toasted or any bread of your choice
• 4 Slices Sincerely Brigitte Tomato Olive Cheese Slices
• 1 hard boiled egg sliced
• ½ cup baby arugula washed

Instructions:

1. Mix all the sun dried tomato spread ingredients in a blender until smooth. You may have to add a little more water to get the consistency to want.
2. Spread about 2 tsp of spread on each slice of toasted bread
3. Add 2 slices of cheese
4. Add sliced egg, arugula another 2 slices of cheese
5. Enjoy!

Read More

Fresh Summer Corn Salsa

Salsa is delicious. Actually, in many instances salsa goes above and beyond delicious and becomes the favorite part of the meal, even after the entree is served. There is just something about having a touch of sweet and the zing of spicy that makes it a favorite for summer hang outs but also for dinners out. Rather than rely on the standard (and predictable!) tomato-driven recipe, this version features unique ingredient choices that are sure to excite the salsa fans in your home.

As the name of this recipe suggests, corn is a central part of this drool worthy blend. This beautiful concoction incorporates many distinct flavors and the result is not like any salsa you have tasted before! One of the great things about salsa is that while the flavor is bold and unique, it is also incredibly versatile. Although this recipe is different than many others you may have seen; it certainly still fits that pattern! This salsa is perfect to eat by itself with chips or along with a protein of your choice.

One thing you might notice is the appearance of nectarines in this recipe. Many recipes which feature nectarines also incorporate cilantro and an element of spice, so choosing them as an essential part of this salsa recipe seemed like the perfect choice to add sweetness to compliment the caramelized corn. The jalapeños, tomatoes and corn keep this salsa from straying too far from its roots, but there is no mistaking that this recipe won’t fall into the category of “same old, same old” despite being based on a classic staple.

Fresh Summer Corn Salsa Recipe

Prep time: 10 mins  | Cook time:5 mins | Total time: 15 mins

Ingredients: 

• 2 ears of corn
• 1 tsp extra virgin olive oil
• 1 nectarine, diced
• 2 tomatoes, diced
• 1 cup fresh chopped cilantro
• 1 jalapeño pepper, seeded and diced small
• The Juice of one lime (or more to taste)
• ½ tsp salt (or to taste)

Instructions:

1. Cut the corn kernels off the cob. Heat olive il oil in non stick pan, add corn and cook over medium heat for 3-5 minutes, stirring constantly ,until caramelized
2. In a large bowl combine the rest of the ingredients. Add cooked corn and toss gently. Refrigerate until ready to use

Read More

How to make Vegan “Lobster” Roll?

Lobsters that are vegetarian? You doubt? but let's drill and see the recipes!!!

Perfect example, right here: a vegan “lobster” roll. Is it lobster? No. Does it taste like lobster? We have no idea. Kinda looks like it, but we highly doubt it. What we do know however, is that is DELICIOUS! Creamy, buttery, salty and messy. And the recipe?? Super EASY. Works for me!!

Vegan “Lobster” Roll Recipe

Prep time: 10 mins  | Cook time:0 | Total time: 10 mins

Ingredients:

• 1 tbsp sweet paprika
• ½ tbsp Old Bay seasoning
• 3 large hearts of palm
• 3 tbsp vegan sriracha sandwich spread (here we used Hampton Creek Simply Mayo )
• 1 tbsp fresh lemon juice
• 1 tbsp chopped dill
• ½ tbsp capers, well drained (or to taste)
• 2 whole wheat hot dog rolls

Instructions:

1. Combine sweet paprika and Old Bay on a medium side plate
2. Roll each heart of palm on the spice mix until completely coated
3. Cut each heart of palm into ½ inch pieces (you'll get about 5 pieces per heart) set aside
4. In a medium size bowl, whisk together vegan mayo, lemon juice, dill and capers. Add hearts of palm and mix gently
5. Fill each roll with the mixture right before serving

Enjoy your meal!

Read More

Breakfast Yogurt Parfait To Go for Weight Loss

This breakfast yogurt parfait in a jar is a tasty way to start your day. It’s so quick and easy, too. Why opt for sugary yogurt varieties, when there’s such a deliciously healthy alternative in naturally-sweetened Greek yogurt? The fruits included in the recipe can be swapped out with your seasonal favorites to provide you with a nutritious breakfast to-go!

Note that you can get creative about layering your parfait, adding dark chocolate shavings, granola of choice, shredded coconut, sugar free jam, and more to the layers.

Breakfast Yogurt Parfait Recipe

Servings: 3 | Serving Size: 1 cup | Calories: 184 | Total Fat: 8 g | Saturated Fats: 4 g | Trans Fats: 0 g | Previous Points: 4 | Points Plus: 5 | Cholesterol: 0 mg | Sodium: 35 mg | Carbohydrates: 23 g | Dietary Fiber: 4 g | Sugars: 1 g | Protein: 6 g

Prep time: 5 mins  | Cook time:0 | Total time: 5 mins

Ingredients: 

• 1 cup grapes or mixed berries
• 1/2 banana, chopped
• 1/4 cup unsweetened shredded coconut
• 1/2 cup granola
• 1/2 cup nonfat or lowfat Greek-style yogurt

Directions:

• Place a layer of berries or grapes on the bottom of the jar, add a layer of yogurt, a layer of granola, a layer of fruit, another layer of yogurt and a layer of the shredded coconut. Cap the jar, and off you go!

Read More

The Best Hot Dog You Will Ever Eat

Three things make this The Best Hot Dog You Will Ever Eat: A quality bun, diagonal cuts before grilling, and the Special Sauce. It’s so easy, you will be making this all summer! Invite me to your barbecue please!

The moment the not-cool piece ended, Sandi turns to me during the applause and says, “I did NOT like that.” “Me neither!!” and then we start going on about how it paled in comparison to the first one.

THEN. Just wait you guys. Everyone is still applauding when the conductor turns to the audience and moves his hands in the universal “stand-up-now” motion. I’m halfway out of my chair when I look behind me and realize the conductor was not asking the audience to stand up. He was asking the man sitting directly behind us to stand up. And at least a half-dozen people sitting next to him. Our eyes widen in fear as we stare up at the man standing not 2 feet away from us, waving his hand to accept the applause.

We fumble for our programs. Who is he???

THE COMPOSER. Who were the people standing next to him? The family of the dead guy that the piece was written about.

Someday when I die and I get to find out All The Stuff (you know, you find out Stuff when you die, right? Please say yes?) my first question will be, HE DIDN’T HEAR US DID HE??

I wasn’t made out for the orchestra anyway, let’s be real. I’m more of a hot dog kind of girl. JDAWGS HOT DOGS to be specific. If you have no idea what I’m talking about, then you are not from Utah, but if you are ever passing through, you HAVE to try JDawgs. It started out as a tiny shack just off BYU campus (my alma mater). Like literally, a shack. Students would pick up a hot dog on their way home or in between classes. Now I hear they are opening their 5th location, this one in SLC. They haven’t made it out to Sacramento yet, so I make them at home.


What sets these dogs apart from a regular ol’ hot dog is the fresh bun, the diagonal cuts, and the Special Sauce. A good quality hot dog goes without saying. It doesn’t seem that far off from a regular hot dog, but I’m telling you, it’s life changing. The cuts make it easier to eat, and then you get a higher ratio of sauce-to-dog.

The owner’s grandmother clipped the sauce recipe from a newspaper back in the 50s. This isn’t her recipe, but I think it tastes just like it. I don’t add any other toppings, (the sauce speaks for itself) but you could add onions, pickles, sauerkraut, whatever. Make this for your summer barbecues! You will never go back to ketchup!

The Best Hot Dog You Will Ever Eat Recipe

Prep time: 5 mins  | Cook time:15 | Total time: 20 mins

Ingredients: 

For the sauce:

• 3/4 cup ketchup
• 3/4 cup brown sugar
• 1 tablespoon BBQ sauce (I used Sweet Baby Rays)
• 1/4 cup honey
• 1 teaspoon cider vinegar
• 1 and 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon onion powder
• dash black pepper

To assemble:

• large all-beef or Polish hot dogs (Costco has the best!)
• large buns (The ones at Costco fit perfectly)
• butter
• white onions
• sauerkraut
• pickles
• banana peppers

Instructions:

1. To make the sauce, combine all ingredients in a small saucepan and set over high heat. Stir occasionally until the mixture barely starts to bubble, then remove from heat.
2. Let cool completely. I like it to be room temperature, but you can chill it if you want.
3. When you are ready to cook the hot dogs, set your grill to medium heat.
4. Use a sharp serrated knife to make diagonal cuts in the hot dog a little more than halfway through. You want the cuts to make large W's all the way down the dog. See photos.
5. Grill the dogs until they are as black as you want them. Should take about 3-5 minutes per side. Don't forget to flip them halfway. The dogs will curl into a smiley face because of the cuts. It's because they're so happy that you get to eat them.
6. Butter the inside of the buns and place on the grill. Leave them for just a minute or so, until they get slightly crispy on the edges. Don't overdo it or the bun will turn stale.
7. Place the hot dog in the bun and top with tons of special sauce and any other desired toppings. If you are not eating right away, you can wrap the dog and the bun in foil to keep warm, like they do at JDawgs.

Enjoy your meal!

Read More

THE HEAT BREAKFAST SMOOTHIE BOWL

Seems like smoothie bowls are popping up all over the place lately, right? Taking over pretty much every single social media account you have. So colorful, so pretty, they’ll grab your attention without you even noticing.

And I love them just as much as everyone else. But putting aside all the awesomeness they represent, I have a question: what in the world is a smoothie bowl??

If a smoothie is, by definition, a drink ( Google says it is, so it must be true!), can we still call it a smoothie if it’s poured into a bowl and eaten it with a spoon? Seriously, think about it! We should call it a “blended fruit bowl” or “frozen fruit soup” or whatever, I don’t know. But not a smoothie. Nuh uh.

And I don’t know why it bugs me so much, but it does. So I’m putting my stubborn foot down and renaming today’s recipe. I have no idea what I’m gonna call it, but it will come to me. Eventually.

In the meantime though, I’ll tell you what’s awesome about this whatchamacallit bowl:

– It’s LOADED with vitamins, minerals, antioxidants and healthy fats

– Beet powder. That’s right, beet powder (hence, the name). A super duper energy booster, as I’ve come to discover recently. Seriously, this thing has turned me into the Energizer bunny, in the best way possible. No jitters, no crashes. Just pure, clean oxygen powered energy which makes it the prefect pre workout snack/breakfast/etc

– It’s super refreshing (hence, the name) and satisfying. Just like a smoothie. But you eat it with a spoon. Which means it takes longer to eat, which means you actually take the time to enjoy it rather than inhaling it, which means it’s actually better than a smoothie, so stop calling it that because it’s not!

Bottom line, you should give it a try because you’ll love it, even if it doesn’t have a name

The Heat Smoothie Bowl Recipe

Prep time: 5 mins  | Cook time:0 | Total time: 5 mins

Ingredients: 

• ¾ cup unsweetened vanilla almond milk
• 1 frozen banana
• 1 cup frozen raspberries
• ½ tbsp Organic beet powder
• 1 tbsp shelled hemp seeds
• 1 tbsp shelled pistachios
• Fresh raspberries & blackberries (to taste)

Instructions:

1. Blend almond milk, frozen banana, frozen raspberries and beet powder until smooth and creamy
2. Pour into a bowl and top with hemp seeds, pistachios and fresh raspberries and blackberries

Read More

Secret Smoothie Ingredient for Weight Loss

When you lose weight, your body often sheds lean tissue along with fat. But holding on to muscle mass as you get slimmer is crucial to keeping your metabolism from 
taking a nosedive. The solution: Whey protein can help you lose weight while increasing your muscle mass and decreasing your body fat, says a recent study in the Journal of the American College of Nutrition. When researchers analyzed 14 studies of whey protein, they found that consuming it was especially effective when combined with a resistance training program, like this metabolic resistance training circuit proven to melt fat fast.

If you want an extra pound-shedding boost, add a powder 
like new Slimquick Pure Protein (available
 at Walmart) to your morning smoothie, or mix it with water for a pre- or post-gym snack. It also contains Bio Pure Green Tea™, an exclusive extract which in one study helped women lose 25 pounds in 13 weeks, compared to 8 pounds in women who dieted without it.

Whey proteins can be enjoyed on their own (just add water!) or taste great when combined with nutrient-rich fruits and vegetables. Balanced with protein, low-glycemic carbohydrates and healthy fats, this delicious concoction makes for an ideal, healthy meal replacement when you don’t have time to sit down to a meal.

Secret Smoothie Ingredient for Weight Loss

Prep time: 10 mins  | Cook time:0 | Total time: 10 mins

Ingredients: 

• 1 cup spring water
• 1 frozen banana
• 1 cup raspberries or strawberries
• 1 tbsp coconut oil
• 1 scoop SlimQuick Chocolate Dream Protein Powder
• 1 tbsp ground flax seeds
• 1/2 cup spinach

Directions: Place all ingredients into a blender and blend until smooth.

Read More

7 Layer Bean Dip Recipe

7 Layer Bean Dip Recipe

Prep time: 10 mins  | Cook time:25| Total time: 35 mins

INGREDIENTS:

 

• 2 cups of refried beans, either from one 15-ounce can or homemade
• 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
• 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
• 1/4 to 1/2 teaspoon ground cumin
• Salt
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
• 1 avocado, peeled and chopped
• 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
• 1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
• 1/2 small can of sliced ripe black olives

DIRECTIONS:

1. Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.
   
   Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
2. Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
3. Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.

Serve immediately with tortilla chips.

Read More

Spiced Coconut Dal (Lentils) – Recipes Vegan & Gluten

When I was pregnant, I had the strangest cravings. And by that I don’t mean the typical crazy things, like ice cream and pickles, and all that stuff. I mean just random things I never really ate much of before getting pregnant. Which is interesting because I was nauseous for pretty much 9 straight months… So food wasn’t really something I was particularly “fond” of.

I remember one particular night going to a work meeting. They served Indian food and I was incredibly nauseous, but for some strange reason, all I wanted to do was fill up a plate and devour it. Which, of course, I didn’t do or else I would have spent the rest of the night with my head in the toilet… But that craving stayed with me, for a very long time. Crazy what hormones can do, uh?

So after I had my son and my stomach went somewhat back to normal, I started experimenting a little bit. Of course I could have just done some research and gotten some recipes online but we all know that’s not my thing so… I just started throwing things together, that I thought would match the flavor profile. And I must say, I got some tasty dishes!

Eventually the craving went away and kind of forgot about them. Until I recently came across a recipe very similar to something I “created” back then. And got the urge to make it again.

Of course I couldn’t remember the exact recipe, but I did remember the basic ingredients (lentils, tomatoes, cilantro, spices and coconut milk) so here it is. Super simple and tasty!

Hope you enjoy it!

Spiced Coconut Dal Recipes

Prep time: 10 mins  | Cook time:35 | Total time: 45 mins

Ingredients: 

• 2 tbsp extra virgin olive oil
• 4 ripe tomatoes, diced
• 3 large scallions, white and green parts sliced
• ¼ tsp salt (or to taste)
• 1 cup chopped fresh cilantro
• 1 tsp turmeric
• ½ tsp garlic
• ½ tsp cumin
• ½ tsp chili powder
• ⅛ tsp black pepper
• ⅛ tsp mustard
• ⅛ tsp coriander
• 1½ cups cooked lentils
• 1 cup water
• 2 tbsp tomato paste
• ¾ cup light coconut milk

Instructions:

1. In a large deep skillet, heat olive oil. Add tomatoes and scallions and cook over medium heat for 7-8 minutes. Add chopped cilantro and all the spices and continue cooking for another 5 minutes
2. Add cooked lentils, water and tomato paste and cook for an additional 5 minutes, still well so the tomato paste dissolves completely
3. Add coconut milk, reduce heat and simmer, uncovered for 15 minutes
4. Serve plain or over rice.

Read More

CARROT CAKE SMOOTHIE

Wrong. Pretty sure that a small, harmless little bag of baby carrots spawned the closest thing to a “fight” that Kathryne and I had as roommates during our month in Austin. She was aghast that I would buy baby carrots, much less enjoy eating them, and went off on her soapbox about how they are the watered-down, less-flavorful, lower-quality, mechanically-shaped counterpart to their full-sized namesakes. She can tend to be pretty opinionated about her vegetables, so I decided to just let it go. And then do the mature thing and, you know, continue chomping on my baby carrots around the house day after day.

Ugh. I mean, not by a landslide. It was still totally in the same family as my little babies, and didn’t taste any different. But the flavor was definitely stronger, the texture was crisper, and I felt like Bugs Bunny would have probably preferred it. Darn. Of course, I did not admit defeat immediately. But the next time we arrived home from Whole Foods and Kathryne saw that I also pulled a bunch of organic, whole carrots out of my grocery bag, I had to concede. She was right. (Which I’m pretty sure I will never live down.)

I actually made this smoothie a few times while we were in Austin, and then kept forgetting to share it on the blog. But then I remembered that today is Single Serving Saturday, and with Easter (and carrot cake season!) just around the corner, it seemed like the perfect time.

The inspiration behind the recipe was simple: try to make a healthy protein smoothie that satisfied my (never-ending) cravings for carrot cake! So I gathered up a few of the classic spices, chopped up lots of fresh carrots, froze a banana to thicken the smoothie, added in almond milk and natural sweeteners to keep things healthier (and vegetarian), and then blended it up to see what happened.

It’s everything I love about the spicy, fresh-carrot goodness of traditional carrot cake. But of course, made with fresh and healthy ingredients you can feel good about enjoying for breakfast, lunch, dinner, or even dessert. And it’s easy to personalize! If you’re a fan of nuts in your carrot cake, you can blend a few toasted walnuts into your smoothie, or use them as a topping. If you love coconut, you can also blend in some shredded coconut into the mix. If you like a super-sweet cake, you can add in more maple syrup to sweeten it.

And the best part for all of my fellow single friends out there? This recipe makes one simple single serving, so no worries about having to freeze and thaw leftovers. Just make a batch for yourself and enjoy every last sip.

CARROT CAKE SMOOTHIE

Prep time: 5 mins  | Cook time:0 | Total time: 5 mins

Ingredients:

• 1 medium banana, peeled, diced and frozen
• 1 cup diced carrots* (about 2 medium-sized carrots), peeled if you'd like
• 2/3 cup almond milk
• 1/2 cup plain or vanilla Greek yogurt
• 2 teaspoons maple syrup (or your desired sweetener)
• 1/4 teaspoon ground cinnamon
• pinch of ground ginger
• pinch of ground nutmeg
• optional toppings: extra grated carrots, toasted coconut, toasted walnuts

DIRECTIONS: 

1. Add all ingredients to a blender and pulse for 30-60 seconds until smooth. If the smoothie is too thick, add an extra 1/4 cup of almond milk to thin it out.
2. Serve immediately, garnished with optional toppings if desired.

*If you don't have a high-powered blender, you may have to blend this smoothie for a bit longer. Or you could also shave the carrots (instead of dicing them) beforehand to make blending easier.

Read More

SLOPPY JOE TACOS

At the time this post goes live, pretty sure that life will find me laying out on the beach in Mexico, with four girlfriends by my side, a pina colada in hand, no computer in sight, listening to the waves, soaking up some much-needed sunshine, talking for hours and hours and beyond, and basically doing absolutely nothing.

Ah, vacation. I’ve been looking forward to you for a long time.

So while I’m down there livin’ the dream of eating Mexican food morning, noon and night, I thought I would leave behind a Mexican recipe to share with you on the blog today. I have admitted before that ground beef isn’t my thing, so this one goes out to my dad and all of you out there who happen to love ground beef, and specifically — sloppy joes! Yep, I made ‘em into tacos. Because if you ask me, that delicious saucy filling was made to go in taco shells.

As part of my partnership working with Old El Paso this year to come up with some fresh and tasty new Mexican dishes, they asked us to share with you the good news about a new product that recently hit the shelves — their Bold Nacho Cheese Taco Shells!

So to make these tacos, whip up a batch of sloppy joe ground beef filling from scratch. No need to buy the canned stuff. This filling is super easy to make from scratch!

I was cleaning out the fridge before taking off on vacation, so I just went with a simple cheese and cilantro topping. But avocado, sliced radishes, diced avocado, diced tomato, sour cream — you know — anything and everything would be good.

LIGHTER CAESAR SALAD

Prep time: 5 mins  | Cook time:20 | Total time: 25 mins

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 small yellow onion, peeled and diced
• 1 small red bell pepper, cored and diced
• 2 cloves garlic, minced
• 2 cups tomato sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon worcestershire sauce
• 1 teaspoon chili powder
• pinch of salt and pepper, to taste
• Old El Paso Stand 'n' Stuff Taco Shells (Traditional Corn or Nacho Cheese)
• optional toppings: shredded Mexican cheese, chopped fresh cilantro, sour cream, diced avocado, etc.

DIRECTIONS: 

Heat oil in a large saute pan over medium-high heat. Add ground beef and cook until browned, breaking up the beef with a spoon and stirring occasionally. Drain off any excess fat and discard it.

Return pan to the heat, and add the onion, red bell pepper and garlic to the ground beef. Continue sauteing for about 5 minutes, or until the onion is soft and translucent, stirring occasionally.

While the veggies are sauteing, whisk together the tomato sauce, brown sugar, worcestershire, and chili powder until combined. Once the veggies are cooked, add the tomato sauce mixture to the ground beef and stir until combined. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 5 minutes. Season with salt and pepper, then remove from heat.

Read More

Vegan Pumpkin Overnight Oats

Just in case you haven’t noticed, it’s pumpkin season. Pumpkin spice everything is everywhere, but the funny thing is, all that “pumpkin spice” flavored stuff, most of the time doesn’t have any pumpkin whatsoever. Which is kind of crazy if you think about it! And a shame also, because there’s so much you’re missing out on when you don’t get the real thing. Pumpkin is packed with antioxidants, fiber, vitamins and minerals. It’s rich and creamy, filling and satisfying. And the best part, you can skip all the hard work and save some time by buying it canned.

The recipe we’re sharing today combines two of our “obsessions” in one nutritious, grab and go breakfast, that you can prepare the night before in less than ten minutes. So you can truly enjoy pumpkin season

Recipe:

Prep time: 5 mins  | Total time: 5 mins

Ingredients

• 1 cup old fashioned oats
• 1 cup organic pumpkin puree
• 2 tbsp Chia seeds
• 1 cups unsweetened vanilla almond milk
• ⅓ cup pure maple syrup
• ½ tsp cinnamon
• 1/8 tsp ground cloves
• ¼ tsp ground powdered ginger
• ⅛ tsp Allspice
• Pinch cardamom
• ½ cup chopped toasted pecans (optional)
• Fresh fruit (optional)

Instructions

1. Mix all ingredients in a large bowl, except for pecans. Cover and refrigerate overnight
2. Top with toasted pecans right before serving

Notes
You can use raw or toasted pecan for this recipe. If you want to toast your pecans place pecans in a non stick skillet toast in low heat for about 10-15 minutes, stirring frequently and making sure they don't burn. Let them cool before storing them in a air tight container.

Read More