Savory Buckwheat Porridge! (vegan, gf)

I looooove savory porridge, but only see it in Asian cuisine, and man is it good! Why do Americans like their warm porridge so sweet? Bleh! Why not turn it into a savory dinner or warm comforting lunch? This could not be more easy! Throw all Ingredients into you pot or rice cooker and simmer/cook according to grain-of-choice’s cooking instructions! I used a blend of steel cut oats and buckwheat groats in a rice cooker, easy peasy! Yummy in my tummy! I love the kick the jalapeños give it and the textues or the corn and green onion toppers were perfect. But really there are endless options for this concept, share with me what you come up with! Any veggie would be awesome!

You need:

1/3 cup each steel cut oats and raw buckwheat groats 

3 cu water

1/2 red bell pepper, chopped

1/4 jalapeño, minced  

3/4 cup Dino kale, chopped

5 mushrooms, sliced

1 small clove garlic minced

1 chopped sweet potato, peeled

1 cup almond milk


Throw all ingredients in your rice cooker or pot, simmering for about 40minutes or per rice cooker brown rice setting.  That is all, thank you, very much.  See recommended garnishes below 🙂 🙂 🙂  Be warmed from within!


To Garnish:

1 ear steamed corn, de-cobbed

1 green stalk, green onion, sliced

(optional) Sesame seeds/sunflower seeds

(optional) Avocado





Low Fat Vegan Banana Bran Muffin

OK, sorry my gluten free followers, this is one recipe, not for you. You could subs oat bran if you want (I’d love to hear what you think), but alas, it just isn’t the same as the deep dark richness of wheat bran. Bran muffins, just the kind you make from a mix from the grocery, was one of my favorite foods as a kid, and is still a food that I CRAVE at times. I actually have never had a bran muffin from a bakery or restauraunt that tasted right. Forget the raisins, the carrots, the unbeleivable sticky sweetness. Give me a straight up, almost savory bran muffin that goes best with nothing but butter. Or plain. Bran does not need loads of honey and molasses to be edible, people. It is soooo gooood to me. There is no added fat or oils involved here, and the bananas make these SO moist and chewy!! OMG!!     

So if gluten doesn’t give you issues, and you wanna give wheat bran a shot, please do. 🙂

Blend on high:

1 cup almond milk

2 bananas

4 dates 

1tsp vanilla 

Then stir in:

2tbs flax  and let sit.

Meanwhile combine in a bowl:

1cup wheat bran

1 cup red quinoa and oat flour mix (just oat flour works too)

1 tbs cinnamon

1/2 tsp each baking soda and powder

Pinch sea salt

Add wet ingredients to dry ingredients, stirring until just well moistened!

Bake at 350F for 35min. DEEELICOUSSSSS. If you eat butter, definitely put some on these. Otherwise, plain is pretty fantastic too. I may or may not have eaten 3 LARGE muffins without anything on them today. Hopfefully my GI tract can handle all that fiber!!  I plan to make another batch replete with blueberries in the very near future….







 

Simply Sweet Mangoes and Greens

2 ingredients, that is all I used. You could certainly doctor this one up with some sunflower seeds, cucumbers, diced tomatoes, etc. but I ate it with nothing but spinach and mangoes! Weird, but delicious in its simplicity 🙂

You need:

2 cups spinach/power greens

2-3 small ripe mangoes

Cut the fleshy “cheeks” off of each mango, and cut into cubes. Scrape off from the skin and place on top of greens in your bowl. Then cut away remaining mango flesh from sides and seed. Place these remnants in blender with 1/2 cup (or so) of water. (Alternatively you could use a nut/seed or ‘milk’ of choice). Blend until a creamy sauce results. Pour over your salad, toss and enjoy!! Tasty, summery, whole, real ingredients 😀  ❤





Vegan Potato Pea Curry

This turned out delicious! I think the key was that pinch of cardamom– it took the flavor richness to a whole ‘nother level! And while usually I kick everything up a notch spice-wise, as I made this for a non-spicy eating friend, I used scant crushed red pepper, and it really allowed the more subtle flavors to come out richly. So lesson learned, and I WILL be making this again, very soon!!

You need:
4 medium potatoes chopped and steamed for 15minutes until almost cooked
8 oz Frozen peas, thawed
6-8 baby carrots, lightly steamed like potatoes above
1/2 onion, chopped
2 cloves garlic, minced
Pinch ginger, minced
4 ripe tomatoes, chopped
1/2 cup almond milk
Cardamom, pinch 
Dash crushed red pepper
Cumin 1/4 tsp
Turmeric 1/2 tsp
Curry powder 1/4 tsp
Coriander 1/4 tsp
Dash salt

Coconut oil spray a large skillet over medium heat. Saute onions and garlic for about 5 minutes, until lightly browning and transluscent.  Add your tomatoes and all spices, stirring until tomatoes soften and begin to reduce. Then add in your carrots, peas, and potatoes. Pour in the almond milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.  Serve over brown rice. Enjoy!!!





Chocolate Kale ‘Granola’

AKA chocolate kale chips! Mmmmmm so chocolatey, So sweet, so crispy, so healthy! I got this crazy idea from leansecrets.com, but put my own lower fat spin on it. NO oils, no added sugars, no grains, no worries!! It sounds pretty strange, and didn’t make for the most appealing pics, but these simply tastes so good! I love a crispy crunchy snack, and this one fits the bill, satisfies a sweet tooth, and is good for you!

You simply need:

1 ripe banana, mashed

2tbs each chia/hemp seeds

4 cups washed chopped dinosaur kale

Cinnamon 1 tbs

Cocoa powder 3-4 tbs

1 tsp vanilla


Preheat oven to 250F.

Mash banana and mix in cinnamon, cocoa powder, and vanilla. Then fold in the kale and mix very well until all leaves are coated in chocolatey sauce. Then toss in your seeds and mix well again. Turn onto parchement paper (requires NO oil) in a single/flat layer, and bake for about 60 minutes.  I did a few extra minutes to make sure my batch was extra crispy. Let cool, remove from pan, and enjoy!! YUM!! This is too healthy to be so tasty 🙂 






Spicy Garbanzo Spring Rolls

I don’t know about you, but I love a spicy kick!  These spring rolls are low fat, vegan, and full of kick!  Get my lips burning!  The spiralized zuccini in these is a new twist from what I’ve made before, lending a wonderful crisp texture and adding extra satiety via nutrients!  It’s pretty simple really!  

Spicy Garbanzo Filling:

1 can garbanzos 

4-5 steamed new potatoes

1/2 jalapeño, finely minced

Black pepper, dash

1/4 lemon juiced

Mash together a can of drained/rinsed/organic garbanzo beans, along with steamed potatoes. Incorporate lemon juice, black pepper, and jalapeno to taste to make a lovely chick pea salad that you could eat all on its own. But isn’t everything better with some crispy veggies?!

To Assemble:

12 rice wrappers

2 spiraled Zucchinis

4-5 oz fresh baby greens 

1/2 red bell pepper, sliced thin

1/2 cucumber, sliced thin

Moisten wrappers one at a time with warm water, transferring to your work surface to fill er up.  I started with the greens, then the zuccini, then the garbanzo mash, then bell pepper and cucumber. Fold on up and set aside on a plate as you continue with the other 11. Then whisk together a quick light dipping sauce below.

Mix together:

1 tbs liquid aminos

1/4 lime juiced

1-2 lemon juiced 

* A wedge of orange juiced in there would also be awesome!

Keep up to 24 hours in a sealed container in the fridge, beyond that, the wrappers will really start to dry out. Serves 2 generously!! Enjoy!





Lovely Lentil Zucchini Salad

This is another easy lunch or dinner that keeps well in the fridge overnight and at work.  Really low fat/ low cal on this one, for those days you need something fresh and light. Vegan, gluten-free, fresh and satisfying!  

You need: 

1 Zucchini, spiralized

Broccoli, 1/2 cup chopped

Bell pepper red, 1/4 chopped

Purple cabbage, 1/2 cup chopped

Yellow onion, 1/8 cup minced

Lentils, 1/2 cup cooked

Lemon juice (1/4 lemon)

Lime juice (1 lime)

Oregano, dash

Crushed red pepper, dash to taste

Toss all ingredients and enjoy! Super duper simple, not sure it even qualifies as a recipe! Just a healthy idea for your busy life! 🙂





Kiwi Pistachio Vegan Ice Cream

This is one that takes a little planning ahead, but very little time! Slightly tangy, verrrry creamy, it is like healthy gelato!

1 cup raw pistachios (unsalted)
2.5 cups chopped kiwi (very sweet/ripe kiwi is a must!)
pinch salt
dash cinnamon
1 tsp vanilla
1/4 ripe banana, frozen

Soak pistachios 8 hrs or overnight in warm water, drain.
Place pistachios and kiwi in freezer until solid (I also just do overnight or all day while at work).

Place into high powered blender (Vitamix is what I use) along with salt and cinnamon and blend up until creamy ice cream forms. Enjoy!! If you don’t plan to enjoy it all same day or next day, I recommend storing in ice cube molds, so that you can toss them in easily and blend it up again another day. Just add some almond milk if you want to make it blend more easily. That’s it!

Garnish with carob chips or shredded coconut if you like 🙂
Or pair with my coconut brownies, recipe here.

IMG_6728

IMG_6729-0

IMG_6733

IMG_6737

IMG_6738

IMG_6742

IMG_6746

IMG_6749

IMG_6751