Classic White Bean and Escarole Soup

White-Bean-and-Escarole-Soup

Simplicity never tasted so good. This Callicoon Kitchen recipe blends tender, velvety escarole with hearty white beans and adds a dash of heat to perfectly balance this White Bean and Escarole Soup … an old time classic that never goes out of style.

Classic White Bean and Escarole Soup

Ingredients

  • 1 head fresh escarole
  • 3 organic Roma tomatoes
  • ½ minced Serrano pepper
  • 4 cloves garlic
  • 3 organic carrots
  • 32 ounce vegetable stock
  • 1½ tbsp fresh thyme (leave a few sprigs to garnish)
  • 1½ c Great Northern Beans or Cannellini (If dried beans soak overnight and cook al dente . Substituting high quality canned is OK)
  • 1 tsp tomato paste
  • ¼ tsp crushed red pepper flakes
  • Salt & pepper to taste

Directionswhite bean and escarole soup

Rough chop fresh escarole then soak in a cold water bath and drain a few times until water is clear then set aside.

Dice garlic, carrots and tomatoes then seed and fine chop Serrano pepper. Take ½ c of beans and mash with back of a fork … remaining beans can be left whole.

Heat 2 tbsp of olive oil in a pot over a medium heat. Add garlic and sauté 2 minutes. Then add carrots, serrano pepper and ½ c vegetable stock and cook for 5 minutes. Then add escarole and cook down, turning occasionally, about 5 minutes. Finally add tomatoes, thyme, tomato paste, chili flakes, whole and mashed beans and remaining stock and allow to simmer 15 minutes. Check for seasoning then salt and pepper to taste.

Serve up immediately with grilled sourdough or ciabatta and garnish with a few sprigs of fresh thyme and drizzle with high quality olive oil, Enjoy!

Tips
Keep the soup at a simmer (do not boil!)
For a milder soup omit Serrano pepper.

Make this delicious, easy vegan recipe with me as I demo the process HERE! Enjoy!

-Ron Badach

Top 8 Healthy Holiday Recipes

vegan-healthy-holiday-recipe-apple-gingerbread-cake

Do you, like most of us, use the holidays as an excuse to gorge on unhealthy foods?

Are you, like most of us, also making the resolution to get in better shape and see your sexy abs in the New Year?

I’m writing this especially for you!

Let me start by saying that I am a realist and agree that we shouldn’t give ourselves a hard time for splurging sometimes. The holidays are a time of overwhelming temptations. I get it! However, if your New Year’s resolution is to lose weight and get in better shape, then over-doing it too much is really setting yourself up for failure. I’m not saying it’s impossible, but I am saying that, quite simply, the less weight you gain before January 1st, the less weight you have to lose.

Being moderate over the holidays is easy to say, more challenging to do. That’s why I wanted to come up with a list of healthy holiday recipes that will make everyone happy, especially yourself in the new year! Filling yourself up with yummy yet healthy dishes will make less room on your plate for those dishes that will contribute to packing on the pounds. So many traditional holiday dishes (vegetarian and some vegan ones included) are stuffed with bad fats/oils, highly processed grains, and refined sugars. The good news is they don’t have to be in order for dishes to be satisfying and delicious! Take a look at my list of top healthy holiday recipes to either follow or get ideas to create your own special recipe. Adding new traditions to the holiday table is a great thing, and you will convince your family and friends to agree when they give your dish a try!

  1. Crustless Mushroom and Chive Quiche from Kirsten Mitchell @veganfueledfitnesscrustless mushroom and chive quiche
  2. Crispy Smashed Potatoes with Avocado Garlic Aioli from Oh She Glows!smashed potatoes with avocado garlic avioli
  3. Glazed Lentil Walnut Apple Loaf from Oh She Glows!Glazed lentil walnut apple loaf
  4. Ridiculously Delish Roasted Brussels Sprouts  (from my new book, The Six Weeks to Sexy Abs Meal Plan!)Brussels-Sprouts-Thanksgiving
  5. Vegan Cornbread from The Pretty Beevegan cornbread
  6. Vegan Green Bean Casserole from Oh She Glows!vegan green bean casserole
  7. 1 Bowl Apple Gingerbread Cake from The Minimalist Baker-Apple-Gingerbread-Cake-with-Vegan-Cream-Cheese-Frosting-1-bowl-easy-and-SO-tasty-vegan-gingerbread-cake-christmas
  8. Silk Chocolate Pie from Making Thyme for Health Silk-Chocolate-Pie-vegan-and-gluten-free
    Feel free to share your favorite vegan, healthy holiday recipes as well! Happy Holidays!!!

 

The Six Weeks to Sexy Abs Meal Plan

Six-Weeks-to-Sexy-Abs

I’m INCREDIBLY excited to share with you all the launch of my new book, The Six Weeks To Sexy Abs Meal Plan!

John-Salley-and-Ella-Magers

My inspiration for the book came from hearing the most common complaint, “I workout and eat healthy, so why can’t I lose these last few pounds?” over and over for the last 12 years as a fitness professional! Now I finally have my answer in writing to help people answer this question. Having a structured plan is essential to help us give up old, bad habits, and form new, healthy ones that you will be able to enjoy for a lifetime! The Six Weeks to Sexy Abs Meal Plan gives you that structure. It’s basically an easy to follow formula for a lean, strong, sexy body. This six week meal plan comes with over 100 simple plan-based recipes that I created. They are all both healthy AND delicious. I designed the plan to be practical and do-able, no matter how busy you are, and no matter if you are vegan or not. There is also a supplemental workout routine that goes along with the meal plan.

Before I continue I want to first thank everyone who has supported me throughout the book-writing process over the last 14 months. I want to send a huge thank you to John Salley for writing the forward. And I also want to thank everyone who busy the book during the pre-sale period going on right now – I didn’t realize how important pre-sale numbers are for rankings and the possibility of getting book of the month on Amazon which would be incredible. We’re almost there so your purchase will make a difference (and you will receive the book before anyone else, on the release date of December 15th, in plenty of time for the holiday/New Year!)

Here are some examples of recipes in the plan:

Meal-Plan-CollageFrom left to right: Cinnamon Bun Smoothie, Polenta Pleaser, Chia-ocolate Pudding, Tahini-Topped Roasted Cauliflower Florets, Lusty Lentil Mint Salad, TKO Tofu Omelet with Sweet Potato Hash, Tex Mex Cauliflower Couscous, Bella Broccoli Soup with Quinoa Side, Marry Me Mango Avocado Salad

Believe it or not, these are ALL very simple, whole foods-based, quick and easy dishes to make. Plus they are super satisfying!

The other cool thing about the Six Weeks to Sexy Abs Meal Plan is that I give you specific guidelines to follow, so you can go out to eat, order in, or make your own recipes, as long as you are following the guidelines you are sticking to the plan and will have success.

If you are using the recipes, I make things even more do-able by providing you with a grocery list at the beginning of each week so you don’t have to figure out what you need. It’s right there for you to take to the store. I also give a description of any food you may be unfamiliar with, along with the best place to buy or order it. Most of the ingredients can be found at your local grocery and/or health food store, but often they are much cheaper to buy online, so I give you those suggestions throughout the plan.

Last, I provide you with a supplemental workout regiment to go with the meal plan. It consists of a combination of cross-training, cardio, and yoga. I mention that if you already have a balanced workout routine you enjoy, you do not have to follow mine in order to get results from the meal plan. If you don’t have a regular exercise regiment, or if you want to try something new, efficient, and effective, give my plan a try! Just remember, what we put in our mouths is what’s going to make the big difference when it comes to changing our bodies in a six-week period of time.

So there you have it, the book in a nutshell. I am excited for it to be in everyone’s hands in less than two weeks!!! (It also makes a great gift :))

Available on Amazon and Barnes & Noble (paperback and kindle editions).

Thanks again for all the love and support!!!

Six-Weeks-to-Sexy-Abs-Meal-Plan-Book-Jacket

 

 

Roasted Golden Beet and Quinoa Salad with Citrus Vinaigrette

Roasted-Beet-Quinoa-Salad

A holiday menu featuring quality… not quantity is a delicious and classy way to lower holiday stress.

Callicoon Kitchen’s Roasted Beet and Quinoa Salad with a Citrus Vinaigrette is the perfect vegan dish to inspire this new tradition.

Ingredients:

  • 8 shallots
  • 3 golden beets
  • 1 ½ c cooked quinoa
  • 1 ½ c cooked baby black lentils
  • 2 Clementines chopped
  • Handful raw unsalted pistachios
  • 2 tbsp balsamic vinegar
  • Pinch salt pepper
  • ½ c fresh mint chopped
  • 2 tbsp extra virgin olive oil plus extra for drizzling

Citrus Vinaigrette

  • Juice and zest of ½ lemon
  • Juice and Zest of ½ orange
  • ½ c extra virgin Olive oil
  • ¼ c golden balsamic Vinegar
  • ½ tbsp granulated sugar
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Directions

Preheat oven to 400 degrees. Peel and halve shallots then toss with balsamic vinegar and olive oil. Place on a foil lined baking sheet and cover with foil. Bake 20 minutes then uncover and bake additional 15 minutes then remove from oven and set aside.

Cut greens from beets leaving about 1 inch of stem on the top then rinse well under cold water. Place cleaned beet on foil and drizzle with olive oil and a pinch of Kosher salt. Wrap up in foil and bake for approx.. 45 minutes (larger beets may take a little longer.) Pierce beet with a sharp knife ..when knife goes through without resistance the beet are fully cooked.. Remove beets from oven and let cool. Once cool peel outer layer of beets and dice.

While shallots and beets are in the oven cook black lentils and quinoa per package instructions and set aside.

To prepare Citrus Vinaigrette combine all ingredients in a bowl and whisk well until combined. Be sure to whisk again prior to use.

In a large mixing bowl combine quinoa, lentils, beets, shallots, Clementines, mint and pistachios and mix to combine. Pour dressing over the salad and mix well. Salt and pepper to taste. Serve on a white platter and garnish with sliced pear s and crushed pistachios. Enjoy!

Tips:
You can use only quinoa and/or black lentils if needed. Substitute walnuts or pecans for pistachios as desired.

Check out www.callicoonkitchen.com to watch Ron prepare the dish!

No Meat Athlete Fitness Bundle

No Meat Athlete Fitness Bundle

I want to share with you all that Matt Frazier from NoMeatAthlete messaged me a while ago asking if I’d like to join his 2nd annual NoMeatAthlete Plant-Based Fitness Bundle, and I, of course, said yes… I was honored!NoMeatAthleteBundle

The gist of it is that it’s a whole bunch of online veg-friendly fitness and food products (lots of great eCourses and eBooks) available for a big discount for just 5 days.

Click HERE to check it out, but first, here’s a quick run-down…

The list of products and contributors is HUGE! It consists of:

Matt Frazier – Wake Up (eBook + audio), 100 Minutes Faster webinar series, and a ticket to his upcoming live Online Goal-Setting Seminar
Heather Crosby – The YumUniverse 5-day Test Drive Kit 
Robert Cheeke – Shred It! eBook + MP3 audio bonus with Matt Frazier
Thomas Tadlock’s – Vegan10 Day Tummy Tightener
Chef AJ – Ultimate Weight Loss Package: 21 Day Recipe Guide + 4 MP3 audio coaching lessons
Doug Hay – Busy Runner Routine eCourse
Jeff Sanders – The 5AM Miracle eBook and The 5AM Blueprint eCourse
Ella Magers – How To Go Vegan A Beginner’s Guide eBook
Scott Shetler – Plant-Based Performance eBooks (A Compassionate Approach To Fitness and Know Your Strength)
Rich Roll – Jai Seed eCookbook and Jai Meditation program 
Sid Garza-Hillman – Approaching The Natural eBook
Karen Ranzi – Raw Vegan Recipe Fun For Families eBook
Derek Tresize – The Vegan Muscle & Fitness Guide To Bodybuilding Competitions
Whitney Lauritsen – Healthy Organic Vegan on a Budget eBook
Dreena Burton – Plant-Powered 15 eBook

All told that’s $400 worth of products for just $49… crazy! I’m so thrilled to be a part of this awesome offer and to be able to bring such valuable resources to my readers for such an affordable price.

Here are some examples of a few of the products you’ll get:

100-minutes-faster No Meat Athlete BundleYU5daykit5amMiracle

EllaHowToGoVegan  RawVeganRecipeFunforFamilies RichRollJaiDerekVeganMuscleFitnessApproachNatural  Scott02

I’m be sad if you missed out on this special Plant-Based Fitness Bundle, so remember, it is going away forever on Wednesday (Dec 2) at 10am EST. (I got the word that there will be no exceptions.) So if this sounds like something up your alley get it now right HERE!

ENJOY!!!

Blend Your Breakfast for Fast and Simple Nutrition!

Smoothie-vegan-breakfast

Simple solution for starting your day off with a blast of nutrition!

If you are like me and start your day long before the sun comes up chances are that you hit the snooze alarm 3 or 12 times then never have enough time to get everything done before heading out the door and dealing with morning traffic on the way to work.

With this type of schedule the most important meal of the day often becomes the most skipped meal of the day. One of my favorite ways to get fast, and more importantly healthy, meal in on the run is to make a smoothie for breakfast. These take less than 10 minutes to make.

You can even pre-stage the ingredients the night before by storing all the fruit, seeds, and greens you plan to blend in a container in the refrigerator so that all you ha4907987ve to do is dump it in your blender, add your choice of liquid base and blend!

In addition to being easy and quick to make, green smoothies are incredibly healthy and a great way to get a ton of fruits and vegetables in your diet.

One of my favorite recipes that will give you 2 servings of fruits, 2-4 servings of greens and boost of superfoods is my typical go-to early morning breakfast.

In a high-powered blender (I use a Vitamix) combine the following:

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  • 2 cups of non-dairy milk (I like almond or cashew) or water
  • 1 cup of strawberries
  • 1 banana
  • 2-4 cups of leafy greens (I like kale, spinach, collard greens, and dandelion greens — if you are new to green smoothies use equal amounts of fruits and greens until you can handle the bitterness of the greens! Then go wild with them, I usually use 3-5 cups of greens.)
  • 1-2 tbsp. of peanut or almond butter
  • 1 tbsp. of chia seeds
  • 1 tbsp. of hemp seeds
  • 1-2 tbsp. of ground flax seeds / flax meal
  • Blend for 30-60 seconds and enjoy. If you’re in a hurry throw it in a blender bottle and go!
  • Extra large Beavis and Butthead mug is optional!

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Stay Strong AND Healthy!

Scott

Butternut Squash Bisque

Vegan-butternut-squash-bisque

Welcoming in the fall with this seasonal spectacular Butternut Squash Bisque easy vegan recipe.

When the days get shorter and the birds head south, staying fit mentally and physically can really be a challenge. This creamy, simple, satisfying butternut squash bisque will not only elevate your mood but also nourish you the right way so you can take back the day. This easy vegan recipe is perfect for a quick weeknight meal or as an elegant first course to dress up your holiday table.

Butternut Squash Bisque

Serves 4

Ingredients:

  • 4 tbsp olive oil
  • 1 organic butternut squash
  • ½ Vidalia onion
  • 2 carrots
  • 2 c vegetable stock
  • 1 c water
  • ¼ tsp ground nutmeg
  • 6 whole cloves of garlic
  • ½ c unsweetened almond milk

Directions:

Preheat oven to 400 degrees.

Use tip of a knife to poke small holes around outer edge of squash then microwave on high for 3 minutes (this will to soften exterior of squash.) Allow squash to cool then slice off top and bottom then cut in half and remove seeds. Using a peeler remove the outer skin. Cut squash into 1-inch cubes.

To a large mixing bowl add cubed squash, 6 cloves of garlic, 3 tbsp olive oil and salt and pepper to taste. Combine together then spread on a baking sheet covered with aluminum foil. Bake for 30 minutes then remove from oven and set aside.

Dice onion and carrots. Heat a few tbsp of olive oil in a large soup pot over medium heat. Add carrots, onion and nutmeg and mix well, stirring occasionally, cook for 8 -10 minutes. Add squash and cook for an additional 5 minutes (you can add a small amount of water if mixture gets too dry.) Then add vegetable stock and water and bring to a boil and then reduce to simmer 8-10 minutes.

Remove pot from heat. Use an immersion blender (regular blender or food processor will also work) to blend soup mixture until smooth texture. Thin with water if necessary. Stir in almond milk then salt and pepper to taste. Return to stove to heat soup (do not boil) then ready to serve… enjoy!

Tips:
Garnish with ground nutmeg or cinnamon. Can also top with chopped pecans or other nut.
Serve as a light dinner or an elegant first course at your next dinner party.
Check out www.callicoonkithen.com to watch Ron prepare the dish!

Protein Fettuccine with Peas and Lemon Caper Sauce

vegan-protein-pasta-dish-with-peas

This easy vegan recipe is incredibly satisfying, high in vegan protein, easy and quick to make, AND packed with nutrients!

I used Expore Asian’s Mung Bean and Edamame Fettuccine, which is not only high in protein, but also high in fiber and low in carbohydrates. Any pasta can be used however, if you don’t have this particular pasta. I discovered Banza Chickpea Pasta the other week and it’s amazing, tasting more like “regular” pasta than the Mung Bean and Edamame one. There are quite a few whole grain, even sprouted whole grain varieties of pasta on the market that are healthier then traditional white pasta and will work with this recipe. I’m all for you using my recipe as a starting point, and playing around with it based on the ingredients you have available and your taste!Mung Bean Fettuchini

Protein Fettuccine with Peas and Lemon Caper Sauce

Ingredients

  • 1/2 a package Mung Bean & Edamame Fettuccine
  • 1 1/2 cups frozen peas
  • 2 handfuls of baby spinach
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp minced garlic
  • 3 Tbsp chopped basil
  • 1/2 cup chopped parsley
  • 2 Tbsp lemon juice
  • 1 Tbsp capers
  • Sea salt and pepper to taste

Directions:

  1. Bring a large pot of water to boil.
  2. Add the fettuccine and frozen peas and bring back to boil, cooking for 5-7 minutes until the pasta is al dente.
  3. Drain and rinse.
  4. Put the pot back on the stove, turning the temperature to medium.
  5. Add the olive oil and garlic and saute for about 2 minutes.
  6. Add the spinach and lemon juice, and continue to saute.
  7. When the spinach begins to wilt, add the basil, parsley, and capers, and saute for another minute.
  8. Add the pasta and peas back into the pot and mix with the sauce until hot.
  9. Add sea salt and pepper to taste.
  10. Enjoy!

If you try any modifications let us know how it turns out!

 

Cumin Chickpea Celery Salad

Cumin-Chickpea-Celery-Salad

This healthy, easy vegan recipe has become one of my lunch staples because it’s so clean and quick to make.

In fact, I’m eating it right now as I write this! I also like having it for lunch because I leave out onion and garlic and as much as I LOVE these ingredients, I don’t love having their remnants stick with me the rest of the day.

Cumin Chickpea Celery SaladCumin Chickpea Celery Salad

Ingredients:

  • 2 cups chopped celery
  • 3/4 cup chopped parsley (I like the curly but the Italian parsley works as well)
  • 1 15 oz can of chickpeas (salt free), drained
  • 1/2-1 Haas avocado, chopped
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/8 teaspoon cumin
  • 1/8 teaspoon coriander
  • Sea salt and black pepper to taste

Directions:

Mix together the olive oil, lemon juice, cumin, coriander, salt and pepper in a large bowl. Add the chopped celery, parsley, chickpeas, and avocado. Toss. Eat!

It doesn’t get much easier than that. If you like a little spice you can also add a bit of cayenne pepper. Unlike most salads, this one tastes fine the next day if you have leftovers, just make sure to put it in a sealed container so the avocado doesn’t turn dark and ruin the aesthetics of this delicious vegan dish. Hope you enjoy this addition to your vegan diet plan as much as me!

Shredded Vegan Protein Cookies

vegan-protein-cookies

I hope all you Sexy Fit Vegan readers enjoy this recipe for Shredded Vegan Protein Cookies!

Since I am a physique competitor protein is of utmost importance to my diet. Based on other vegan protein cookie recipes I’ve seen, I found by making some adjustment I could make these even healthier and a little more fun. After a few rounds of trying it I think I got it perfect. These cookies make a great dessert, or treat because they are not only delicious, but also protein-packed without any artificial ingredients. 

Shredded Vegan Protein Cookies

Makes: 6
Serving Size: 1
Nutrition Facts: Calories 199 | Protein 8 | Fat 11.3 | Carbs 18 | Sugar 10 | Fiber 1.2
Ingredients:
3 Tbsp Maple Almond Butter (Justin’s is my favorite)
3/8 Cup of Vanilla Vegan Protein Powder (VeganMax is my favorite)
3 Tbsp of Organic Agave Syrup
½ Cup of Gluten Free Oats
¼ cup Almond Milk
1 Tbsp 90% dark chocolate chips
½ tsp Vanilla Extract
¼ Cup of Shredded Coconut Flakes
1 Tbsp coconut oil

⦁ Preheat oven to 325 degrees F.
⦁ Mix all ingredients (except chocolate chips, coconut flakes, and coconut oil) in food processor until they are a fine paste.
⦁ Put contents of food processor in medium bowl and sprinkle on coconut flakes and chocolate chips then mold the dough into 6 balls.
⦁ Rub the coconut oil on the bottom of an oven safe glass-baking pan and then spread the balls out on the pan.
⦁ Cook for 8-10 minutes at 325 degrees F.
⦁ Keep an eye on them and once they start browning it’s a good idea to check them. You don’t want to overcook them or they will be dry.
⦁ Let cool and enjoy!

Thanks to Ella for the opportunity to share my love of healthy nutrition and cooking with her members.