Strawberry Mango Simple Sweet Salad

I do a lot of these really simple salads, but this is  me that turned out sooooooo yummy!  No added fats, no dressing even, just juicy sweet fruits and raw greens. Pure, clean, and simple! The more ripe and fresh your fruit the better this will be!!

You need:

2-3 cups leafy greens

1/2 juicy maggo, chopped

5-6 large strawberries, sliced

3-4 dates, chopped
Toss all ingredients. Stuff face. Smile 🙂

The end.
   
         

Walnut, Cranberry, White Chocolate Banana Bread :D

Oh wow, this turned out sooooooo delicious! These can be both vegan and gluten free easily using vegan choc chips and gf oats! Moist, thick, and chewy, with the perfect blend of tart cranberries, crunchy walnuts, and melty sweet white chocolate morsels. Deeeeeelicious! An instant favorite!!!

You need:

5 bananas, very ripe

1/4 cup almond milk

4 dates

2 cups oat flour (made from steel cut gf organic oats in my case)

1 cup gf rolled oats

1 flax “egg”

1 tsp vanilla extract

1 tbsp coconut vinegar

1 TBS cinnamon

Pinch sea salt

1½ tsp baking powder

½ tsp baking soda

1/2 cup dried cranberries

1/2 cup white chocolate chips (or vegan alternative)


Put all wet ingredients (including bananas and dates) into high speed blender. Meanwhile combine all dry ingredients (except cranberries and choc chips) in a mixing bowl. Pour blender contents in and mix until well moistened. Add your cranberries/chips and stir.

Turn into greased large loaf pan.


Crush a handful of walnuts to sprinkle on top.


Bake at 350F for 35 minutes, Enjoy!!!

   

                                                 


Crockpot Thai Green Cury

The crockpot makes this almost too easy!! I found some organic Thai green curry powder and had to give this a try. The crockpot makes the veggies’ texture downright creamy! Not your crispy stir fry, but a soft juicy comfort food treat!! Plus it is only one dish to clean and doesn’t get any easier! This came out creamy and spicy and oh so satisfying!!

You need:

1/2 cup veggie broth

about 3-4 tbs coconut cream

2 tbs green curry powder

3 cloves garlic, chopped

1/2 yellow onion

Mix the above ingredients in the bottom of your crockpot.
Then add:

1 red bell pepper, cubed in large pieces

3 carrots, cut into 2 in cubes

The greens of 3 beets, chopped

2-3 tbs carrot greens chopped

8 oz crimini mushrooms, cut in half

Turn crock pot onto high and cook for total of 3hours, stirring about once an hour.

About 2 hrs in, add:

5oz extra firm tofu, pressed and cubed (I love the TJs extra protein organic tofu; it is super firm and holds together well.)
Serve over rice!

I used a mixture of brown and black rice.
Enjoy!!
Coconut or crushed cashew garnish optional.

Green onion and cilantro garnish strongly recommended!
   
                

                         

Butternut Squash Oatmeal (Single Serving, 2 Minute)

Slightly sweet, slightly savory, very filling!  This is a delicious, quick, warm breakfast. Another way to sneak a veggie into breakfast 🙂

You need:

1/2 cup oats (I use gf organic whole oats)

5oz steamed butternut squash 

1tsp cinnamon

1tbs pb2 (a powdered, de-fatted peanut butter-  if you don’t have, just subs for regular pb!)

1/2 banana thinly sliced

about 1 cup water

Combine all ingredients into a microwave safe dish and heat for about 2 minutes or until oatmeal is cooked, stir and enjoy!!  Feel free to add more banana, other seeds/nuts, or use milk of choice in place of water!

   

         

Spicy Citrus Cabbage Salad

Another vibrant, simple lunch time salad! I love the sweet citrus with the mouth burn of the jalapeños! Totally optional but so satisfying to me!! Yummmmy!

You need:

2-3 cups mixed greens

1/2 red bell pepper, chopped

1/4 zucchini, chopped

1/4 jalapeño, minced

1-3 tbs fresh cilantro

2-3 mandarin oranges

1/2 lemon, squeezed

About 1 cup chopped red cabbage

Toss all ingredients and enjoy!! 😀

   

               

Tomato Plantain Stir Fry!

Oh yum, how I love plantains! Sweet and spicy are such happy loves! So complimentary! This one is so colorful and flavorful, how I love my vegan dinners!

You need:

1/2 red onion sliced

1 large plantain, sliced

Large stalk bok choy, chopped 

2 tomatoes, chopped

Crushed red pepper, dash

1 spray coconut oil 

Spray pan with small amount coconut oil spray. Sauté onion and sliced plantain in pan until lightly browned. Add tomatoes and bok choy, red pepper and sauté as tomatoes reduce! Add water if you want to cook longer/ make veggies softer! That’s it! Serve over brown rice! Yummmmy!

   

                 

Dark and Fudgey, Low Fat Almond (Zucchini!) Brownies

I know I know, brownies made of fruits and veggies, but hey they are chewy and satisfying while still being good for you!  Serve with some banana soft serve! (I will post a recipe for this, stay tuned…) I love the creamy texture with the carob chip crunch:) If you like almond flavor, I highly recommend the almond extract. If you don’t like or can’t have almond, you can subs for vanilla.

You need:

1 large ripe banana, mashed 

8 medjool dates, puréed 

1/2 cup soy milk

1.5 tsp almond extract

1 cup cocoa/cacao

1/2 cup flour (i mixed brown rice and oat flour)

1/2 tsp each baking powder and soda

2 tbs flax

1/4 cup carob chips

2 cups shredded zucchini 

Mix all together and turn into non-stick silicone baking pan.

Bake at 350 for 40-50 min, depending on how chewy you want the inside. I used a large regtangular bread loaf pan; cook until toothpick comes out clean. Enjoy!