I love eating colorful food. The natural vibrancy of green peas with the rich purple of onions and potatoes is so lovely and so rich. Over grain of choice this meal is hearty without being heavy. Perfect for vegan athletes and busy people who need healthy energy!
Sauté the following in 1tbs coconut oil:
(Add ingredients in order listed)
1-2 small purple potatoes
1/4 chopped red onion
garlic, 2 cloves minced
4 oz firm tofu, pressed and sliced
Two large handfuls kale
4 oz peas (if frozen, thaw first)
crushed red pepper, dash
liquid aminos, 1tsp
dijon mustard, 1/2 tsp
Peanut butter, 1tbs
1/2 cup water (as needed)
Simmer for 5 minutes or until veggies reach desired texture.
Serve over grain of choice, I ate mine with a black rice/quinoa medley, yum!
Serves 2 easily but amounts can be doubled for more mouths.
This is light and tangy but filling and satisfying. Citrus and crisp zucchini noodles make this such a delicious lunch! So fresh and so clean!
1 large (or 2 small) zucchini spiralized
1 sliver red onion chopped
1tbs fresh cilantro
1/8 avocado sliced
1cup carrots sliced thin
1/2 cup shelled edamame
4-6 stalks asparagus cut in half
1/2 lemon juiced
1/4 cup pomelo pulp
Steam edamame and asparagus, let cool, set aside.
Spiralize your zucchini and place in your bowl. Put chopped carrots, onion, and cilantro next, followed by avocado slices, then drizzle all in lemon juice. Once veggies cool, pace asparagus and edamame on top, followed by your handful of pomelo pulp. That’s it! Enjoy!!
These healthy cookies are slightly crisp on the outside, soft and chewy inside! Not too sweet, great texture with the coconut, very satisfying, and best right out of the oven! You could actually refrigerate them for a no-bake cookie option like little cookie bites, but I prefer them baked. They are actually sweeter un-baked, so see what you think, but I love the mellow taste and yummy texture baked.
First put in a food processor:
1/2 cup dates (5-6 large medjool)
1/2 cup unsweetened almond milk
1/2 cup raw walnuts
1 tsp vanilla
1 tbs cocoa powder
1/4 cup applesauce
Puree into a creamy chocolate pudding texture.
Pour into a bowl and stir in:
2tbs ground flax
1/2 tsp pumpkin pie spice
1 cup shredded coconut
1 scoop french vanilla vega protein powder
2 tbs chia seeds
1 cup rolled oats
pinch baking soda
Combine well, roll into little balls and place on non-stick cookie sheet. Bake at 350 F for 12-15 min and enjoy! I like mine a little crispier, but start with 12 min and then see. They make good work snacks/ portable breakfast, etc!
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 lemon juiced
4 stalks celery
1 cup organic mixed greens
1 cup water
Blend and enjoy!
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!
1 red onion
3 cloves garlic
6 oz asparagus chopped
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!
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
1/2 large bunch dinosaur kale
other suggested toppings:
-finely crushed walnuts
Sliced red bell pepper
-fava beans (or edamame or green peas)
-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.