Easy Creamy Hummus Veggie Wrap!

This is soooo delicious, so satisfying for health seekers who love all things sandwichey like me 🙂 The brown rice tortilla makes it gluten-free; to make the tortilla more pliable, I recommend microwaving covered in a damp paper towel for 15 sec on each side.

You need:
1 brown rice tortilla
2-3 tbs hummus*
3 baby carrots carrots, cut into slivers
1/4 small cucumber sliced
1 handful baby kale
red onion, small sliver sliced thin
1/8 avocado, sliced thin
1tbs fresh cilantro

Spread hummus on tortilla, and the assemble veggies. Roll and cut in half on a bias; that makes it look fancy 😉 Enjoy!

*i highly recommend making your own hummus here.

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Apple Cinnamon Black Rice Breakfast Bowl

Think your hot breakfast cereals need be limited to oatmeal or cream of wheat? Think again! I love this simple sweet breakfast, made with leftover black rice. Say you cooked it for dinner to go with a stir fry. Take the leftovers and make yourself a nutritious stick-with-you breakfast! Full of complex carbs and protein, this will power you through your morning. Quick and easy to get you out the door, too.

Takes:
1cup cooked black rice
1tsp peanut butter of choice
1.5 cup almond milk, unsweetened
1tbs cinnamon
1/2 apple, chopped

Mix all ingredients together and microwave for 1-1.5min

Top with sliced bananas or the rest of your raw apple, some additional cinnamon, or other fruits of choice!

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Avocado Artichoke Salad With Tangy Peanut Dressing

Baby Kale/Spinach for your salad base
1/2 can artichoke hearts, drained
4oz frozen peas, cooked
1 slice of red onion, chopped
4 baby carrots, sliced thin
1-3 Tbs fresh cilantro
1/8-1/4 avocado sliced
Optional pan fried tofu garnish

Assemble above ingredients in bowl or container in order listed.

Whisk together:
Juice of 1 lemon
1tbs peanut butter
1tsp muscat vinegar

Drizzle dressing over salad; if preparing the day before to take for lunch, store dressing in a small Tupperware to prevent your greens from getting soggy. Then toss prior to eating and enjoy!

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Cocoa Truffle Bites

I don’t know about you, but I am a fool for chocolate. Fudge, brownies, chocolate, candy, I love chocolate. What is don’t love is all the sugar and hydrogenated junk in most dessert foods. I much prefer buying my own ingredients and knowing what is going into my body. But there SO no need to suffer to be healthy. Enter rich chocolatey truffle bites. You can use peppermint extract for a chocolate mint taste, but they are still great without it. Up to you! The coconut butter makes these rich and indulgent, and satisfying without great quantity, but they are guilt free being vegan, gf, and having zero added sugar! Woohooooo!

Crafted with concepts gleaned from Chocolate Covered Katie.

Combine well the following:

1/2 cup mashed fruit (I used half bananas half strawberries)
6tbs melted coconut butter
vanilla 1/2 tsp
1/8 tsp salt
1/2 tsp cinnamon
3 tbs cocoa powder
peppermint 1/2-1ml (optional, to taste)

Freeze this “dough” for 15 min to harden slightly. Take out and form into little round balls, sprinkle cocoa powder or powdered sugar on top (or roll in seeds or sprinkles of choice) then store in fridge until ready to serve! That is it! You an also freeze them if you want to keep them longer than a week or so.

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Coconut Quinoa Primavera Pasta (AKA Better Than Mac N Cheese)

Oh yum. So delicious. When made like this, creamy pasta is no longer on my no-no list. In fact my goal is to find a way to enjoy every unhealthy food I used to eat before learning about nutrition, guilt-free. Knowledge is power and this dish makes me feel strong, happy, and healthy! Also,this recipe makes a LOT of food; lunches for the week!

8oz organic quinoa pasta
1 cup canned coconut milk
1/4 large lemon juiced
Oregano
Parsley
Salt
Pepper
Red crushed pepper
1/2 yellow bell pepper chopped
1/4 red bell pepper slivered
16oz broccoli steamed
9oz sugar peas steamed for 4-5 min only
7-8 oz fava beans, cooked

Toss all ingredients together and enjoy! For work lunches I plan to serve over some fresh spinach for extra greens. Energy all week long!

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Mint Chip Smoothie :)

So how are those New Year’s resolutions treating you? I’m not huge into New Year’s resolutions, but I do believe in setting goals! I set some personal health goals for myself back in early November and am carrying these on! One of my goals is to do real pull ups, unassisted. And I am getting very close to this initial goal 🙂

Another goal I have is to simply add more VEGGIES to my life. To most people who see me eat or read my blog, this may seem absurd (because I already eat more veggies than the average american), but for my body’s health, there is no such thing as too many veggies! Smoothies are a great way to pack in some fruit/veggies/protein or anything else healthy you don’t want to take time chewing and tasting, say before work when you are half asleep! You could throw about any veggies in here (try celery, greens..) and all you will taste is mint chocolate. Seriously. YUM. Give it a try, experiment! This one is so tasty and fresh, really wakes me up!

serves 2
1 apple
1 banana
Handful of ice (or frozen apple/banana cut into cubes before freezing)
Water or coconut water, about 2 cups
1/2 ml peppermint extract
1 scoop cocoa powder
1 tsp pumpkin pie spice
1 dash cinnamon
5 dates (I used Medjool)
1 cup frozen spinach
1 scoop micro greens powder
1 scoop vega complete
1 scoop soylent
(or just do 2 scoops protein powder of choice)

Blend on high and enjoy! Optional mint leaf garnish pictured.

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Creamy Dreamy White Bean Hummus

Why buy hummus ever again? This is too easy and too delicious to go back to store bought. I used white (navy) beans for variety; they turned out so creamy and wonderful. I imagine garbanzos could be used instead.

Blend all ingredients on high, adding fresh herbs for last 30 sec once hummus is creamy:
1 can navy beans
Juice of 1 large lemon
2tbs tahini
1tbs olive oil
1 clove garlic
1/2 tsp salt
1/4 tsp fresh thyme
1/4 tsp fresh rosemary
Dash red pepper

Garnish with more red pepper, thyme, and rosemary. Serve with crackers or veggies!

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