Morning Glory Power Smoothie [Vegan/Refined Sugar Free]

Breakfast is my favourite meal of the day. I look forward to waking up to a nice cup of green tea, warm lemon water and a nutrient filled breakfast. While I do enjoy a good bowl of gluten free oatmeal and pancakes from time to time, the best thing I can have in the morning is a power smoothie that’s plant based, low in sugar and gluten free!

Smoothies are effortless, efficient and you are guaranteed to collect all of your essential vitamins in just one delicious dose. Having a nutrient-filled powerhouse smoothie (like the one below), can set you up for a healthy and productive day. Due to the density of the beverage, they are capable of keeping you full, energized and satisfied longer. That way, you’re not tempted to reach for that sugar-laden muffin or feel like you are crashing by 11:00 am.

Smoothies are also a great tool for weight loss and weight management because you can customize and control the ingredients depending on your goal. You can get all of your necessary nutrients in just one cup without adding in extra or empty calories.

This is one of my favourite smoothie recipes to make. I have it at least 4 times a week for breakfast. Besides the veggie and fruit basics, I included a pizzazz of superfoods that up the nutritional value of my smoothie. I’ve learned about each ingredient and created a balanced smoothie that consists of protein, fiber, healthy fats, vitamins, minerals and complex carbs.

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What you’ll need:

1/2 cup of organic, cold pressed coconut water

1/4 cup of filtered water

1/2 frozen fair trade banana

2-3 cups of baby spinach (organic if possible)

1/4 cup of organic fresh raspberries

1 teaspoon of spirulina

1 teaspoon of chlorella powder

1 tablespoon of hemp protein powder

1 tablespoon of ground flax seeds

1 tablespoon of chia seeds

1 tablespoon of baobab powder

1 teaspoon of organic goji berries (I love Rich Nature‘s!)

1 tablespoon of raw cacao nibs

2 brazil nuts

5-7 ice cubes (adjustable)

Combine all ingredients in your blender or magic bullet. Blend well. Pour, sip and enjoy.

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Super Lentil Veggie Tacos [Vegan + Bad Fat Free]

Who says taco nights only have to be on Tuesdays?

Secretly, I wish taco night was every night. Taco Monday, Taco Wednesday, Taco Sundays, Taco errrday. These hearty and nourishing tacos were made (on a Saturday) so that I was able to stuff as many tacos in my face without feeling guilty about it.

The trick to making a hearty meatless bunch of tacos is to choose dense ingredients that are deep and rich in flavor – and of course, satisfyingly filling. Think chickpeas, beans, lentils, avocados, sweet potatoes, organic quinoa….the possibilities are endless and delicious!! The goal when loading up your perfect taco is to create an interesting and tasty abundance of flavors and textures. By mixing these ingredients with savory spices and your favourite preservative free fresh salsa you’ll have a crave worthy taco for any night of the week. Not just Tuesdays! You can’t tell, but I’m already drooling.

These tacos are not only vegan, they’re also absolutely bad fat and cholesterol free (cause some fats are good for you) and so substantial that your tummy will thank you. Thought I can’t guarantee that you’ll stop at just eating one. 😉

Warm lentils simmered in crushed minced garlic pair so well with the tangy, mildly spiced salsa by Green Mountain Gringo. They’re salsa is non GMO, versatile and made with natural unprocessed clean ingredients. No sugars, artificial or funky stuff added. See for yourself here!

I chose to use brown lentils as the main base because they’re fulfilling (even for the meat eaters out there) and they offer a plethora of heart health nutrients and vitamins. Being “bad fat free”, these magical legumes also help to lower cholesterol since they contain high levels of soluble fibers. The (soluble and insoluble) dietary fibers found in lentils have also shown to help prevent constipation and other digestive disorders like IBS and diverticulitis. Lentils are also high in good protein, stabilize blood sugars and an excellent source of iron and energy (good carbs).

I’ll now leave you with the recipe of awesomeness. You’re welcome. Happy taco eating!

Green Gringo

What you’ll need:

1 cup of washed and drained whole brown lentils (try not to use canned lentils if you can)

1 medium yellow onion, minced

4-5 garlic cloves, crushed then minced

1/2 large bell pepper, chopped

1/2 tsp of chili powder

2 tsp of cumin powder

2.5 tsp of dried thyme

1/2 tsp of smoked paprika

1 tsp of oregano

Dash of cayenne pepper

1.5 cups of Green Mountain Gringo salsa (medium or hot – your call!)

1 tbsp of lime juice (or lime squeeze)

Heat 1/4 cup of filtered water in a large skillet over medium-high heat. Saute onions for a few minutes until nicely browned and softened. Stir in the minced garlic. Stir for 2 minutes. Throw in bell peppers and spices. Mix well. If the pan starts to dry up a bit, add a few more teaspoons of filtered water. Pour in salsa. Add the washed lentils and stir well to mix. Add enough water to cover the lentils. Bring the lentils to a boil, turn down the heat to a simmer and let lentils cook until they are very tender and fully cooked. Add more water if needed but no more than 1/2 cup at a time. Don’t add too much because you want the lentils to be hearty not liquid-y. Add in lime juice or squeeze one lime over mixture. Stir until well cooked and flavorful to taste. Remove from heat. Assemble organic taco corn shells with raw baby spinach (or any leafy greens of choice) and stuff desired amount of lentil mixture. Top with more salsa. Enjoy!

Not Another Model Salad + Creamy Cashew Dressing (Oil Free & Vegan)

Homer and Bart once said to a devoted vegetarian Lisa Simpson that “you don’t win friends with salad.”

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Courtesy of the internet.

Little did they know about this delicious salad recipe. (I like to pretend it’s one of Lisa’s go to favourites!)

A salad so simple, creamy and nutritious, it’s hard not to impress people (or at least your taste buds) with all of its glory.

And if you’re like me and absolutely crave a filling tossed salad, this recipe will become a staple in your cooking routine. Works perfectly as a side dish to a hearty entree or just as its own. This salad is very similar to my popular lemon tahini dressed kale salad. Which by the way, was an absolute hit on Facebook! 😀

In this case, I use cashews as the main base to achieve the creamy-ness and “milk-like” flavour. Cashews, almonds, and sunflower seeds are some of my favourite ingredients to use in the kitchen! Chop em, mash em, blend em, bake with em, these tiny yet powerful entities are so versatile and can be used in a variety of dishes. (You can even make your own vegan “cheese” with cashews!) However, I’ve noticed that a lot of people aren’t familiar with the health benefits of consuming them, and sometimes think twice about eating them because of their “high fat content” (which is mostly the healthy kind of fat). I’ve stressed many times in my blog about the importance of eating good healthy fats and incorporating cashews into your everyday diet is a great way of doing so.

Did you know that cashews come from trees? The cashew tree (Anacardium occidentaleis native to Brazil, where its fruit is considered a delicacy. Technically they’re not even nuts, rather a seed (or fruit) that comes from a tree that thrives in tropical climate. In the early 16th century, the Portuguese introduced them to India and a few African countries, where they now also are grown and produced. What we call the cashew nut is actually the seed of a fruit, very similar looking to a large bell pepper, that hangs off the cashew tree.

They’re typically sold shelled and roasted. If you do buy cashews labeled raw, they are not truly raw but instead gone through a process of steaming, light roasting or otherwise processed to remove its toxic oil. This toxic oil is found in the double shell that encases the raw cashew called anacardic acid, which is a poisonous oily substance that can trigger significant skin rashes, and can be toxic when ingested. Alike to the toxic compound that’s found in poison ivy and poison oak.

Despite its proneness to poison, this potent C shaped ‘nut’ is lauded for its substantial emporium of vitamins and nutrients. They’re deliciously rich in iron, phosphorus, niacin, selenium, zinc, copper and magnesium, you know – all that good stuff our bodies require! And like most nuts, cashews are an excellent source of cancer-fighting phytochemicals, flavanols, antioxidants, vitamin E and protein. Being cholesterol free and high in mono-unsaturated fats helps lower the risk of cardiovascular and coronary heart diseases.

So before you crack open that big bag of cashews (for our recipe), please take a moment to value the hard work that went into them and the long expedition those beloved nuts took from the exotic tree to your hands!

And if we don’t win friends with salad, then dang-it…it just means more for us!!

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What you’ll need:

3/4 cup – 1 cup of preferably organic unsalted cashews (Using 1 cup will make your dressing creamier!)

1 cup of filtered water

1 1/2 Tbsp of Raw Apple Cider Vinegar

3 Tbsp of lemon juice (about 1 small lemon)

1 garlic clove

Optional: 1 Tbsp of All Natural Dijon Mustard (if you like your dressing zesty and tangy!)

1/2 Tsp of black ground pepper

Soak cashews in warm filtered water for about 2-3 hours. If you have a high speed blender, Magic Bullet or Vitamix, then you can skip this step.

Blend all ingredients until you get a smooth and consistent dressing – start with just a 1/4 cup of water and add more as you blend until you reach a consistency that you like. The more water, the more of a dressing it will be. Use less water, you’ll have a thicker sauce like dressing. Adjust to taste.

Coat baby kale, chickpeas, chopped peppers, cucumbers and broccoli (or veggies of choice) in homemade dressing. Serve immediately. x

Easy Peasy Tuesday Spiced Tacos (Vegan, GF/WF & Healthy)

So yesterday was Tuesday. If you’re like me, a Tuesday can (at times) feel more challenging than a Monday.

Maybe you’re feeling a little sluggish still from the weekend? Or maybe you’re overwhelmed by the lack of time you think you have? Or in my case, you forgot to meal prep on Sunday, forgot to buy stock up on produce and left having to figure out quick, healthy and delicious lunch ideas for the week…(doh!) this was yesterday also known as, you guessed it – Tuesday.

Now what’s one of the most popular and appreciated dishes to devour on a Tuesday? (Not referring to the ghastly “Toonie Tuesdays” at KFC!)

Answer: Taccccoooosss! (Arriba!) 

Beloved by all, many tacos are stuffed of refined and processed ingredients and nonessential meat grease. These easy peasy tacos I’m about to share with you are downright healthy in comparison. They’re nutritious, shockingly satisfying and just enough flavor to get you through the day!

The best part? Super easy to make and you can whip it up in a mere few minutes with just a handful of simple yet heart-healthy ingredients. You can improvise on the vegetables too – a little fresh organic corn would work great added in or some cooked beans if you’re in the mood. I prefer to keep it light at lunch so I kept these tacos to a few of my favorite greens, onions and ripe bell peppers. Certified easy peasy. 

However, the key to the overall taste is in the way you season and saute those veggies. One of my go-to spices is the infamous cumin powder. Ground cumin, or seeds, is a favored spice native common to regions of Asia, Africa and the Mediterranean. Now used worldwide, cumin not only adds a punch of exotic and savory flavor to almost any dish (IMO) but it actually has some surprising nutritious content that our insides would favor. It contains a wholesome antioxidant called curcumin, along with other elements, that provide health benefits. Some include its ability to aid in digestion and related issues, improve immunity, support heart health and can help treat and fight an assortment of conditions such as insomnia, anemia, skin and respiratory disorders, bronchitis and that pesky common cold.

Cumin is considered a low sodium herb and spice so by adding cumin flavor to your food, you essentially will use less salt and other high-sodium seasonings during cooking and at the table. Consequently, by reducing the unnecessary sodium in your diet, you help prevent and/or lower high blood pressure – FYI!

A little less salt please, a little more sprinkles of cumin!

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What you’ll need:

2 cloves of garlic, crushed and then minced

1 tbsp of cumin (organic without fillers if possible!)

1/4 tsp of ground black pepper

1/2 medium onion, chopped

Pinch of ground oregano

Pinch of turmeric

Pinch of chili powder

Pinch of cayenne pepper (optional if you don’t want it that spicy)

Organic EVOO

Chopped bell peppers (not the green ones!)

Broccoli florets

Zucchini, sliced into thin strips

Raw baby spinach (keep this raw for your tacos!)

Sprouted organic corn tortillas (always buy corn and corn products organic!)

Heat a tablespoon (or two) of EVOO in a large saute pan on medium high heat. Add the chopped onions and minced garlic for a few minutes until nicely browned. Lower heat to medium if needed to avoid burning. Spread veggies of choice (except spinach) on the pan and sprinkle spices evenly. Stir and let sit for a minute or two until lightly browned. Lower the heat to low and let gently cook for a few more minutes while you heat up the tortillas in another pan or skillet.

Remove both pans from heat. Assemble and add baby spinach. And serve with homemade sugar free salsa and sliced lemons!

Enjoy your Tuesdays. x

Cacao Flax Cookie Bites

Let’s give indulging a whole new meaning!

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It is okay to indulge once in awhile. However, that doesn’t mean you need to resort to a sugar laden, simple carb based, no good for your body treat!

These cookie bites are vegan, wheat/gluten free, preservative free, naturally sweet, protein rich and healthy in good fats. Nothing more, nothing less. The best part about these nourishing delicious bites? You can have more than one and NOT feel an ounce of guilt or deprivation. You deserve to eat well and feel good – without the compromise!

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What you’ll need:

1/2 cup of buckwheat flour

1/4 cup of vegan protein powder, either pea protein or brown rice protein (no sugar or preservatives added!)

1 tbsp of organic virgin cold pressed coconut oil

1/2 cup of unsweetened almond milk

1 tsp of vanilla extract (sans alcohol)

A pinch of baking soda

2 tbsp of organic ground flax

1 tsp of organic chia seeds

1/4  tsp of cinnamon powder

Preheat oven to 350 degrees.

In a large bowl, mix all of the ingredients until well combined. The dough will be sticky and that’s normal.

Using your hands, roll some of the dough in between your palms and make into a desired round shape. Slightly flatten cookies on a lined parchment paper covered cookie sheet.

Bake for 10-14 minutes. Remove batch from cookie sheet and let cool.

In the meantime, prepare cacao sauce!

What you’ll need:

4 tbsp of organic virgin coconut oil, melted

3 tbsp of raw organic cacao powder

1 tsp of vanilla extract (sans alcohol)

Stevia (adjust to sweet tooth)

Combine all of the ingredients in a bowl. Place in fridge and allow to set and thicken a little. Don’t leave in the fridge for too long or else it will harden! Drizzle over cookies and enjoy!

*You can also melt a pure 100% cacao bar, sweeten it with stevia and use that as your drizzle!*

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