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!
I love plantains and in my opinion, they are best done savory instead of sweet.
- 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.
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!
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!
- 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.
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).
Just in time for the holidays! Here’s a little spin on my homemade almond milk.
- 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
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.
A juicer is a kitchen and health must have in my opinion. Here’s a super healthy AND sweet version of the sugary limeade you may be craving.
- 5small apples
- 2 limes
- 1 thumb of ginger
Put all ingredients through a juicer and enjoy. The apples make it taste so sweet and refreshing. I also like to use this in skinny margaritas!
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)
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!
Scrambled eggs and sausage are something I miss from my former paleo life. The vegan lifestyle has eased my tummy and for that I’m thankful. BUT what to do about the Sunday egg desire? Oatmeal with a Fork has come to my rescue! I’m NOT about tofu and egg substitutes so their take on Vegan Scrambled ‘Eggs’ (soy free) hit the mark! Of course I played with the recipe juuuust a little…here’s what I did:
- 3 T grapeseed oil
- 5 T Garbanzo bean flour
- 6 T water
- 1 chopped shallot
- 1/4 cup Trader Joe’s Mushroom Medley (frozen). You can always use fresh if you wish.
- 1/4 cup chopped kale
- Salt & pepper to taste
Heat 3 T grapeseed oil in pan and add mushrooms and kale. Cook until heated through and leave in pan on low.
Whisk together all other ingredients and pour on-top of mushroom mixture. Cook on low without mixing until it is ‘set’–about 5 minutes.
Once set, use a spatula to flip it, cook on low an additional 1-2 minutes, then break it up and serve!