Ultra Green Cleansing Morning Smoothie

It ain’t exactly pretty, unless you like fluorescent green, but it is refreshing, hydrating and healthy! I love this one on weekends after a workout or before walking to do errands. Full of energy and nutrients, but more quickly absorbed than my protein powder fortified smoothies that I drink before work. This one just tastes fresh and energizing!

1 orange, peeled
1 banana
1 lemon juiced
4 stalks celery
1 cup organic mixed greens
1 cup water

Blend and enjoy!

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Creamy Coconut Lemon Spring Sauté

Little early for spring, never to early for fresh creamy veggies!! This dish has it all, protein power form
peas, sweet plantains, creamy coconut, tangy lemon, and crisp asparagus! I will be making this again soon!

You need:
1 plantain
1 red onion
3 cloves garlic
1/3 jalapeno
8oz peas
6 oz asparagus chopped
fresh basil
coconut oil
1 cup coconut milk canned
salt/pepper to taste
1/2-1 lemon, slivered almond, and cilantro garnish

Steam peas and asparagus till crisp, set aside.

Sauté onion garlic basil in coconut oil, then minced jalapeños and plantains sliced in a bias. Add veggies and coconut milk to the pan, simmering for a few minutes. Remove from heat, serve over brown rice or grain of choice, and garnish with lemon juice, cilantro, and slivered almonds!

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Garlic Dino Kale Chips

Wash and de-vein 1/2 large bunch dinosaur kale. Tear into desired chip sized pieces. Lightly spray cookie sheet with oil spray of choice, place in a single layer, lightly spray again over the top of the kale, then sprinkle on desired seasonings. I simply used garlic powder. Then bake at 325 F for 15min! Enjoy and store in a sealed container and ziplock. Easy peasy good for you!

olive oil spray
garlic salt
1/2 large bunch dinosaur kale

other suggested toppings:

-nutritional yeast

-sea salt/pepper

-finely crushed walnuts

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Spicy Asian Peanut Noodle Bowl

Noodle/salad base:
Spiralized Zuccini
Fresh spinach
Chopped cucumber
Sliced red bell pepper

Sautéed toppers:
-fava beans (or edamame or green peas)
-red onions
-orange/yellow bell peppers
-sweet potatoes or kabocha

Tangy spicy dressing:
1/4 jalapeño, chopped (i love spicy)
1tbs natural peanut butter
1tsp vinegar (i used TJs muscat vinegar)
1 dash sesame oil
1dash liquid aminos (or soy sauce)
1 lemon juiced
1 orange juiced
Bled or whisk together well

Eat with chop sticks:) Made my mouth burn most pleasantly. And the creamy peanut with the spicy jalapeños and the tangy citrus is SO good. Garnish with some fresh cilantro.

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Overnight Chia Oatmeal Pudding

This one’s a hybrid but it is SO good. Breakfast or an afternoon work snack, an instant staple. SO simple and nourishing. Brain food!

Oats 1/4 cup
Chia 1/4 cup
Almond milk 1.2 cup
Flax meal 2tbs
Cinnamon 1.5 tbs
Vanilla 1/2 tsp

This amount makes about 3-4 servings.

Whisk together in a glass tupperware, cover and put in the fridge, grab in the morning, eat anytime as no need to heat!

Suggested toppings:
-fresh fruit
-slivered almonds
-dried fruit
-hemp seeds

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Savory Butternut Lentils

Can you tell that I’m obsessed with both butternut squash and kale? Another most satisfying recipe with some of my favorite ingredients ensues…

You need:

1 cup brown or green lentils, cooked (about 1/3cu dry)
1/2 large butternut squash
Coconut oil spray
Fresh rosemary
Crushed raw walnuts, handful
Shallots 2
Garlic 3 cloves, crushed
Yellow bell pepper 1
Chinese eggplant 1/2 large
Dinosaur kale 1/2 large bunch

optional garnishes:
1/2 lemon juiced
Fresh cilantro
Drizzle of olive oil

Preheat oven to 400. Chop squash and shallots into 1 inch cubes and place on cookie sheet with coconut oil spray and fresh chopped rosemary. Bake for about 15minutes. Sprinkle crushed walnut on top and bake another 15 minutes, let cool.

You could be cooking your lentils while these are baking, about 30min simmer.

On the stove, stir fry the garlic, eggplant, yellow peppers, and dino kale until just cooked.

Combine/toss all in a large bowl with optional garnishes as desired. Serve warm and be nourished!

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Chocolate Peanut Butter Ice Cream!!

Oh my, this is the comfort food of my dreams. Honestly ice cream is one of my very favorite foods and I never thought I would find anything that was an adequate substitute in vegan cuisine. Since getting my vitamix I have used it for many awesome recipes, but this guilt free, delicious dairy-free ice cream is now my favorite thing I can make, period. All I can say is that if I knew it made ice cream, I would’ve bought this machine years ago!!!

You’ll need:
-2/3 cup unsweetened almond milk
-6oz greek style plain cultured coconut yogurt
-2tbs natural peanut butter
-1/2 tsp vanilla
-3tbs cocoa powder
~
-1 ripe banana chopped into slices
-I handful chocolate chips

Blend top 6 ingredients together.
Pour into 3 small or 2 large ice trays and freeze until solid.

Freeze banana slices in a ziplock along with the handful of chocolate chips while cubes are setting as well.

Then pop cubes, chips, and banana coins in high powered blender or food processor adding almond milk as needed to process.

Voilà! Soft serve magic 🙂

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Vegan Palak Paneer

OMG I think I just found my new favorite recipe. I’m usually a one dish kinda cook, and this one has a few more steps than I usually gravitate towards, but y’all… worth it!

Adapted from PCRM Vegan Kickstart.

16 oz form tofu pressed overnight, cut into 1 in cubes. I used trader joes high protein tofu which is extra dense and compact, fyi.

Tofu marinade:
1/2 lemon squeezed
3tbs water
1tbs minced ginger
1/2 tsp cumin
1/4 tsp coriander
Dash black pepper
Dash clove
Dash cinnamon
Dash nutmeg

Marinade for about an hour, turning periodically to get each side coated.

Place in oven at 300 for 20 min.

Spinach Sauce:
16 oz bag frozen spinach, cooked per bag directions, drained, set aside.
1/2 chopped yellow onion
1tsp minced ginger
2 large tomatoes, chopped
1tsp turmeric
1tsp coriander
1tsp cumin
1/4 tsp crushed red pepper
dash salt
1/3 to 1/2 cup plain plant yogurt (I went with cultured coconut yogurt)

In one pan, sauté the onion then add the spinach heating through.
In a second pan, dry roast the dry spiced above on low, spreading out to prevent burning. When they start smelling fragrant, you are ready to add the ginger, followed by the tomatoes. Sauté for a few minutes until tomatoes are cooked and soft and the spices are absorbed. Then pour into the onion/spinach pan and simmer. Add your yogurt, stirring well, and your tofu cubes, stirring until all is heated through!

Serve over rice or grain of choice, I used tri-color quinoa!
Enjoy! My tummy is happy full of healthy nutrients!

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Vegan Savory Quiche!

OH yeah, this came out gooood. I had to have 2 slices, which is fine because everything in here is good for you, no unnecessary or empty calories here, nope, just nutrition packed! I will certainly be making this again, VERY soon.

Filling inspired by Oh She Glows, simple sweet potato crust was my own invention 🙂

2 medium sweet potatoes, sliced thinly, baked at 350 for about 20 min with coconut oil spray and oregano.

Let cool enough to handle and press into greased pie pan. Let some of the potato slices overlap and press together to help them stay cohesive.

Then make the filling:
16oz of firm tofu, liquid pressed out
few TBS unsweetened almond milk
1tbs coconut oil
1 yellow onion, chopped
3 cloves garlic, minced
1/2 yellow bell pepper, chopped
1/2 carton of mushrooms, sliced
1 large handful fresh basil, copped
2 large handfuls fresh spinach
1/2 jalapeno, copped
about 3 TBS chopped green onion tops
dash crushed red pepper
few dashes dried oregano and parsley
dash of sea salt

Place tofu in high speed blender, adding almond milk only enough to help it along. Pour into a bowl and set aside.

In a skillet on low/medium heat, melt coconut oil. Sauté chopped onion, minced garlic, bell pepper, and mushrooms, in that order, making sure to let all the water cook off. Then add in jalapeños and all other filling ingredients including spinach. Sauté until liquid cooks off, cool slightly, and pour into bowl with tofu puree. Mix well and turn into your pie crust!

Bake at 375 for 35 min until just firm. Let cool before slicing. Got my breakfasts for the week! Enjoy 🙂

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