Category Archives: Recipes

Quick Almond Milk

Never fret again about being out of almond milk. Whip up a batch in a flash and enjoy all week long. Almonds help fight muscle soreness, constipation, blood pressure, and provide a nice source of protein and fat.

Ingredients

  • 1 cup unsalted almonds*
  • 3-4 cups water
  • Dash of sea salt
  • 2 tbs Raw unfiltered honey or to taste

*roasted unsalted almonds provide a nuttier taste.

Recipe

Place all ingredients into a high speed blender and blend until liquid appears white (approximately 1 minuet). Strain the liquid through a cheese cloth or nut bag to filter out the almond meal. Enjoy!

Optional additions

  • Cinnamon
  • 3-4 pitted dates (adds sweetness)
  • Cacao powder for chocolate almond milk

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Strawberry Mountain

Yep it’s a pint of strawberries and I’m eating them all! Great first thing in the a.m., it’s my go-to post workout breaky. Drizzled with a little honey and cinnamon for immunity and inflammation.

Strawberries also have magnesium to help with muscle soreness and constipation, are low glycemic index, rich in antioxidants, fiber, and potassium. Whether athlete, mathlete, or momlete, strawberries pack a significant nutritional pinch. Also known to whiten teeth–woot woot!!

Eat them all it’s all good–no calorie counting when the right foods are going in!

Savory Breakfast Plantains

I love plantains and in my opinion, they are best done savory instead of sweet.

Ingredients

  • 1 plantain sliced or chopped
  • 1tbs garbanzo flour (or other GF flour)
  • 1tbs nutritional yeast
  • 1 flax egg (1tbs ground flax mixed with 3tbs hot water)
  • 1/4th cup chopped kale
  • 2tbs grape seed oil
  • salt and pepper to taste.

Recipe

In skillet over low/medium add grape seed oil and plantain, mash. Next add all ingredients except kale and mash again. Add kale on top and cook 3-5 minutes, gently break apart with spatula and flip. Cook another 3-5 minutes. Break apart with spatula again and serve!

Namaste Pumpkin Buscuits

I found Namaste Perfect Flour Blend baking mix and used it to make vegan, gluten free pumpkin biscuits. I figured the pumpkin would make a great egg substitute!

Ingredients

  • 2 cups Namaste Perfect Flour Blend baking mix
  • 1T Apple cider vinegar (ACV)
  • 1/3 cup unsweetened almond milk
  • 3/4 cup pumpkin purée
  • 2T coconut oil or grape seed oil, additional for brushing tops of biscuits.

Recipe

Preheat oven to 400 degrees. Whisk together ACV and milk and set aside 5-8 minutes to curdle. Place flour in large mixing bowl.

After the milk has curdled, whisk in pumpkin purée and oil. Fold into baking mix and incorporate until dough forms.

Place a piece of parchment paper on a counter top and dust with flour. Put dough in the middle and knead about 3-5min sprinkling with flour to avoid sticking.

Roll to 1inch thick with rolling pin (use flour as needed to dust pin to prevent sticking). Use a round cookie cutter to cut circles of dough and place on oiled baking sheet. Brush tops of biscuits lightly with oil (I used home made vegan butter) and bake 10-15minutes (depending on size).

Pumpkin Almond Milk

Just in time for the holidays! Here’s a little spin on my homemade almond milk.

Ingredients

  • 1 cup almonds soaked minimum of one hour
  • 4 cups filtered water
  • 1/4th cup pumpkin purée
  • 2 T honey or agave
  • 1tsp vanilla extract
  • 1/4 tsp of sea salt or to taste
  • 1/4 tsp of fresh nutmeg or to taste
  • 1/2 tsp cinnamon or to taste

Recipe

Place all ingredients in high speed blender, then run liquid through a cheese cloth to remove almond meal. Store in fridge. Mine typically stays good about 5 days. Shake before serving.

*for plain almond milk simply eliminate the cinnamon, nutmeg, and pumpkin.

Easy Vegan Chili

Duh it’s cold outside, which calls for CHILI.

Ingredients:

  • one can organic red beans (drained)

  • one can organic black beans (drained)

  • one can organic diced tomatoes and chilis

  • 16oz organic tomato soup

  • one onion chopped

  • Garlic powder & chili powder

Recipe:

Put all ingredients into a large pot and cover the top with chili powder stir in and add garlic powder to taste. Bring to a boil. Simmer on med/low uncovered 20minutes. Make ahead and place in fridge overnight if you like it thicker.

Vegan, Gluten Free Vegetable Gravy

What a decadent weekend treat! Biscuits and gravy done right, whole, vegan, and gluten free.
Biscuits made with Namaste GF Perfect Flour Blend baking mix, but you can use this gravy anyway you’d like.
Ingredients
  • 1 cup organic vegetable stock
  • 1/4th cup garbanzo bean flour (or almond flour)
  • 1 Tbs flax meal (optional for added protein)
  • salt, pepper, garlic & onion powder to taste.
Recipe
Place all ingredients in sauce pan on medium heat and whisk until it bubbles slightly and thickens to desired consistency. Remove from heat and serve.
*Keep extra stock on hand. If it gets too thick whisk in extra stock

Produce Pizza

This version of pizza is truly a work of delicious vegetable art! This is weeknight acceptable (because we all splurge on the weekends right?!) .

Ingredients (enough for left overs):

2 Large eggplant

1 jar of your favorite marinara (I used Trader Joe’s Organic marinara)

1 small can sliced olives

One small bell pepper diced

Basil to taste

Vegan Parmesan (optional)

Salt

Recipe:

Preheat oven 350 degrees. Slice the eggplant into circles (the thicker the juicier…it’s your choice how thick). Place on paper towels. Salt both sides lightly and allow to “sweat” for 15-20 minutes. Next gently dab the eggplant to remove salt and moisture.

Place onto baking sheet (generously sprayed with oil or place on parchment paper). Bake for 20 minutes.

Remove from oven and spread marinara over the tops of each one. Next, evenly distribute the rest of the toppings. Bake an additional 8-10 minutes.

My hubs prepared the pizzas below, I normally like mine saucier…you can decide how you like yours!

Protien Pecan Crunch

Ready for a whole food, protein rich, and calorie dense breakfast choice? Let’s fuel the day that’s full of work, workouts, and running around. Throw the fixation on calories out the window, pat yourself on the back for creating a nourishing meal. Admire the awesomely sourced fat, protein, and calories found here.
Pecan Protein Crunch: ~20 grams protein
Ingredients:
  • 1/2 cup whole pecans
  • 2T almond butter
  • 1 banana
Recipe:
Mix and enjoy. You can add a little honey and cinnamon if you’d like to take it to a whole other level! PLUS honey is great to fight allergies and illness. It’s the one animal by product I still eat (yes I’m THAT vegan).
Have this for a filling breakfast and I GUARANTEE you won’t be cursing your kale salad at lunch!
Here’s an awful but real picture…you’ll want to slap somebody it’s so good, FOR REAL.