01 Aug 2016
Vegan Recipes
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Peanut Butter Protein Pancakes

Protein Pancake Recipe

This vegan protein pancake recipe comes from the founder of Powerootz… My favorite brand of nutritional shakes!

In addition to making a fantastic shake, the founder of Powerootz, Lisa Hunt, is simply an incredible person, with so much positive energy that she generously offers the world. I had a client request my favorite protein pancake recipe a few weeks ago, and when I realized I didn’t really have one, I got in touch with Lisa who immediately sent me this recipe. Now it’s time to share it with all of you!

I can’t forget to mention that Lisa is giving my readers 20% off of Powerootz products. My favorite is the Peanut Butter Bliss Superfood Nutritional Shake, but the Chocolate Peanut Butter Madness is also incredible as well as her new Vibrant Vanilla shake that’s also raw. All you have to do to get the discount is enter the code “ELLA” at checkout. Every client I’ve ever recommended this too has told me it’s by far the best protein/nutritional shake they’ve ever had so I’m not the only one who’s a huge fan! Enjoy!!!

Peanut Butter Protein Pancakes

Makes about 4-5 small pancakes.

IngredientsProtein Pancake Recipe

  • 1 scoop of Powerootz Superfood Nutritional Shake (Peanut Butter Bliss or Chocolate Peanut Butter Madness)
  • 1 scoop + 1 Tbsp of Organic Sprouted Whole Wheat Flour
  • 2 Tbsp Organic Maple Syrup
  • 1/4 tsp Baking Soda
  • 3/4 cup + 1 Tbsp Unsweetened Non-Dairy Milk
  • Pinch of Sea Salt or Himalayan Salt
  • 3/4 tsp Organic Apple Cider Vinegar (make sure to put this in last after the other ingredients are stirred up)

Instructions

  • Whisk together the Powerootz Superfood Nutritonal Shake, flour, maple syrup, baking soda, non-dairy milk, and sea salt.
  • Add the apple cider vinegar.
  • Cook on griddle or fying pan.
  • Add toppings of choice.

Tip

  • Making small pancakes works best.

Vegan Protein Pancakes

11 Jul 2016
Guest Blog Posts, Vegan Recipes
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Summer Salad with Pistachios, Cherries, and an Orange Ginger Vinaigrette

mesclun-salad-recipe

This fresh summer salad with an ultra cool dressing will get you through a hot afternoon!

“Some Like it Hot”…. As Summers grip intensifies, proper hydration and nutrition are critical. Our simple Mesclun Salad with Crunchy Pistachios and Sweet Seasonal Rainier Cherries is topped with an Avocado Crostini and finished with our Bright Orange Ginger Vinaigrette.

Mesclun Salad with Crunchy Pistachios and Sweet Seasonal Rainier Cherries with a Bright Orange Ginger Vinaigrette

Serves 2

Ingredients

  • 1 large handful of tender Mesclun
  • 1 small handful of halved baby tomatoes
  • 1/4 thin sliced medium red onion
  • 1/4 cup raw unsalted Pistachios
  • 1 sliced toasted or grilled ciabatta cut in half
  • 1 avocado
  • 1/4 thin sliced yellow pepper
  • 8-10 Rainier Cherries

Ingredients for dressing..makes approx 3/4 cup

  • 2 tbsp Rice wine Vinegar
  • 1 Orange juice and zest
  • 2 tbsp Agave Nectar
  • 1 tbsp minced ginger
  • 2 cloves minced garlic
  • 5 tbsp extra virgin olive oil
  • 1 small handful cilantro
  • 1 tbsp Dijon mustard
  • salt and pepper to taste

Directions for salad…In a large bowl gently fold lettuce, tomatoes, onion and yellow pepper..spread avocado over toasted ciabatta and season with salt and pepper…arrange salad on a plate and sprinkle with pistachios and garnish the outer edge with cherries..place avocado crostini directly over the top…

Directions for Dressing…in a food processor combine all ingredients except olive oil and pulse to incorporate..while blade is running slowly add olive oil until blended..drizzle over salad and serve immediately !…Enjoy

Tips..regular cherries can be substituted as well as walnuts or pecans..add marinated baked tofu for additional protein.

Enjoy!

-Ron

 

06 Jun 2016
Guest Blog Posts, Vegan Recipes
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Mexican Cauliflower “Rice”

cauliflower-rice

This Mexican “rice” is colorful and delicious without a single “bad” carb! No need for processed grains to be satisfied… all you need is cauliflower!

This healthy vegan recipe is made with raw cauliflower which is rich in fiber and nutrients, but if you want to add a more nutty flavor, try toasting the rice in the oven at 375F or on the stove in a sauté pan with 2 teaspoons of olive oil until golden brown!

Mexican Cauliflower Rice

Ingredients:

  • Cauliflower Head, shredded 1 head
  • Diced Tomato, canned 1 cup
  • Yellow Onion, brunois 1/2 each
  • Garlic cloves, minced 2 each
  • Cilantro, minced 1/4 cup
  • Jalapeno, brunoise 1 each (Optional)
  • Tomato paste 1 Tbls
  • Lime, juiced 1 each
  • Cumin 1/2 teaspoon
  • Onion Powder 1/2  teaspoon
  • Garlic Powder 1/2 teaspoon
  • Black Pepper ¼ teaspoon or to taste
  • Salt to taste

Directions:

1. Sanitize all work areas, cutting boards,
equipment and sinks used in the preparation of this
recipe.
2. Process raw cauliflower in a food processor, pulsing a few times, until achieving rice consistency. DO NOT OVERPROCESS. Another option is to use a kitchen shredder. Using a cheese cloth, squeeze the water out of the rice. Set aside in a mixing bowl and add cumin, garlic powder and onion powder.
3. Process tomatoes and tomato paste in the food processor until smooth and set aside.
3. Heat oil in a sauté pan, medium high. Sauté the onions until translucent.
4.Reduce heat to medium, add garlic and brunoise jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.
5. Stir in tomatoes, cook for a few minutes until reduce by 2/3.
6. Stir in the cauliflower rice and cilantro, squeeze half lime and mix. Season with salt and pepper.

Enjoy!!

-Carolina

30 May 2016
Guest Blog Posts, Vegan Recipes
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Mom’s Vegan Chili

Moms-Vegan-Chili

This recipe came from the mother of my best ex-husband ever 😉 I just tweaked it a little bit to make it a vegan chili recipe that would be Sexy Fit Vegan-approved!

It is really delicious! It can certainly fill you up all on it’s own, but I’m all about comfort food, so when I’m in the mood for a vegan-friendly comfort meal I like to serve it with:

Grilled cheese sandwiches, using Ezekiel bread, Vegennaise, a combination of sliced and shredded vegan cheeses, and earth balance spread on both sides of the bread, before grilling – a comfort food feast!

Mom’s Vegan Chili

  • 3/4’s cup chopped onion, sauteed in a little oil
  • 1 red bell pepper, diced
  • 1 28 oz. can crushed tomatoes, undrained
  • 2 packages of Beyond Meat
  • 1 10 oz. can enchilada sauce
  • 1 8oz. can tomato sauce
  • 1 14 oz. can chopped green chilies
  • 2-3 T chili powder
  • 1 t dried oregano
  • 1/2 t cumin

Combine everything in a crock pot, slow cooker and cook on low for 8 hours

Or

Combine everything in a large pot and cook on the stove on low for an hour, stirring occasionally.

Enjoy!

 

 

 

23 May 2016
Guest Blog Posts, Vegan Recipes
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Black Kale and Spinach Salad

Black-Kale-and-Spinach-Salad

Making Love Out of Nothing at All…

We used what was on hand to create an exotic salad of, “Hearty Black Kale, Tender Baby Spinach and Sweet Basil, along with Baby Black Lentils and a Dusting of Cashews, Sweet Raspberries and Mango topped with our fabulous Rosemary Croutons, finished with a bright Shallot Vinaigrette!

Black Kale and Spinach Salad with Baby Black Lentils and a Dusting of Cashews, Sweet Raspberries and Mango with Rosemary Croutons and a Shallot Vinaigrette

Ingredients

  • 2 large handfulls chopped Black Kale
  • 2 small handfulls baby spinach
  • 10-12 torn leaves of fresh Basil
  • 3/4 cup baby black lentils
  • 1 large mango diced
  • 1/2 red onion sliced
  • 4 tbsp cashew dust..(ground cashews)
  • 1 red bell pepper sliced
  • 1 handful of Rasberries to top
  • Rosemary croutons to garnish (see Kale Salad reicpe at CallicoonKitchen.com for rosemary croutons)

Dressing

  • 3/8 cup minced shallot
  • 3/8 cup extra virgin olive oil
  • 3 1/2 tbsp white wine vinegar
  • 3/4 tsp dijon mustard
  • 1 tsp agave nectar

Serves 4

Place all in a sealed jar and shake well..refrigerate unused portion.

Directions for salad…combine the 3 different greens in a large mixing bowl..add mango, onion and red pepper and drizzle with dressing to coat..season with salt and pepper..arrange on a plate and top with black lentils and Rasberries ..sprinkle with cashew dust and top with croutons.

Tips: Do not overdress salad. In place of raspberries you can substitute blackberries or blueberries.

Enjoy!

08 May 2016
Vegan Recipes
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Artichoke and Brussels Pasta

artichoke-and-brussels-sprouts-pasta

Who wants a FANCY pasta dinner? I do!

This vegan pasta dish is perfect for meatless Monday, for any other night of the week when you need something quick and easy! I used linguine, but feel free to use any type of pasta you like, even whole wheat or gluten free noodles! This is something ANYONE can cook and that most people would love to scarf down.

Ingredients:

  • 1 LB Pasta
  • 1 bag Brussel Sprouts
  • 2 cans quartered Artichoke Hearts
  • 5 cloves Garlic
  • Juice from one Lemon
  • As much olive oil as you would like to coat the pasta
  • Sea Salt to taste

Instructions:

1. Boil your pasta water
2. Warm your olive oil on your cast iron skillet
3. Slice your Brussels (I sliced each Brussel twice)
4. Sautée your Brussels for about 3 minutes so they aren’t over cooked but have a little color on them. (I added some pink salt)
5. While the Brussels are in the pan, slice your garlic.
6. Add pasta to boiling water
7. Remove the Brussels (keep the heat on)
8. Add more oil to the Brussels pan, enough for a pound of pasta.
9. Add your garlic to the heated oil
10. Rinse and drain two cans of quartered artichoke hearts
11. Add the artichoke hearts to the garlic and oil.
12. Once the pasta is cooked add it to the skillet with the garlic and artichokes. Squeeze the juice from one lemon onto the pasta and add salt and Brussels. Toss all together for a few minutes

I hope you love it as much as I do!

Danielle

artichoke and brussels pasta

 

02 May 2016
Vegan Recipes
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Easy Vegan Ice Cream Recipe: Dr. Pepper Style!

Dr. Pepper Vegan Ice cream

“Nice Cream” has been all the rage for a little while now, but I’ve never seen a recipe like the one my sister Anna created, so of course I wanted to share it with you!

My sister’s boyfriend had a ravenous sweet tooth but, like many people on the standard American diet, struggled with stomach and digestive issues.

 

This vegan desert both cured his cravings and was kind to his body. The recipe is particularly awesome because it takes just a few minutes to whip up, uses only a few ingredients, and can be eaten without an ounce of guilt.

 

Dr. Pepper Vegan Ice Cream (as seen in my blog)

 

Servings: 2

 

Ingredients:
  • 2 frozen bananas (very ripe is best)
  • 1/2 cup frozen dark sweet organic pitted cherries
  • 1/4 cup Silk vanilla creamer or nut milk of choice (for the healthiest version) 
  • 1 tbsp raw cacao powder or nibs

 

Directions:

 

Combine all the ingredients in a high speed blender and process until smooth and creamy (you will need to use the accelerator tool to help get the blending process started).

 

After blending the ice cream, feel free to layer in your favorite additions to add variety. Coconut flakes, vegan chocolate chips, even almond or peanut butter make for an extra special treat! 

If you have any vegan sweet treat recipes we’d love for you to share them in our Empowered Vegan Life Facebook group.

dr. pepper ice cream

 

11 Apr 2016
Vegan Recipes
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10-Minute Broccoli and Lentil Bowl

10-minute-broccoli-and-lentil-bowl

Dawn DebusMy friend and realtor Dawn Debus, who also takes my classes at Sobekick, recently got my book and started following the Six Weeks to Sexy Abs Meal Plan guidelines!

She wants to lose a few pounds of body fat and needed some guidance and support so of course I’m here for her. I asked her to send me any recipes she creates that fall within my vegan meal plan guidelines so I could share them on my blog. She’s like me (and probably most of you) in that she likes simple, flavorful vegan recipes that she can whip up quickly at home.  I said I didn’t mind if she didn’t have the exact amounts of each ingredients… Since the recipes are so simple, they are easy for you to customize based on what ingredients you have at home, and your individual taste.

Here’s what Dawn came up with today… I’m so proud of her!  According to her, this meal took her 10 minutes to make and is delicious!

Broccoli, Cauliflower and Lentil Bowl

Ingredients:

  • Broccoli 
  • Cauliflower
  • Canned Lentil Beans (No or Low Sodium)
  • Rosemary (Fresh if possible)
  • Dill (Fresh if possible)
  • Herbamare Seasoning
  • Red Onion

Dawn said she steamed the broccoli and cauliflower on the stove. She put lentils and red onion in a large bowl and heated them in the microwave (this would also be easy to heat in a pot on the stove if you prefer). She then added the broccoli, cauliflower, herbs and spices to the bowl of beans, mixed them together, and had herself a tasty, satisfying meal!

In case you don’t know, broccoli and cauliflower are two of the healthiest, cancer-fighting, anti-inflammatory foods on the planet and lentils are packed with protein and fiber among other nutrients. You can definitely fill your belly with this dish knowing your doing your body good!

You can connect with Dawn on FACEBOOK and INSTAGRAM.

Enjoy!

08 Apr 2016
Guest Blog Posts, Vegan Recipes
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Steamed Asparagus with a Citrus Asian Vinaigrette, Crushed Walnuts and Grilled Lemon

Asparagus-with-Citrus-Asian-Vinegrette-

Spring is in the air and nothing signifies the arrival of the season more than tender, sweet asparagus!

This “Steamed Asparagus with a Citrus Asian Vinaigrette, Crushed Walnuts and Grilled Lemon” gourmet vegan recipe is finished with black and white sesame seeds is a great way to welcome in this gorgeous season. As fancy as it looks and tastes, this dish is actually easy to make.

Steamed Asparagus with a Citrus Asian Vinaigrette, Crushed Walnuts and Grilled Lemon

Ingredients
1 head tender green asparagus
1 Tbsp each white and black sesame seeds
1 large handful of chopped walnuts
1 lemon, grilled

Dressing
1 lime, juice and zest
3/8 cup fresh squeezed orange juice
2 1/2 tbsp Agave Nectar
2 tbsp low sodium soy sauce
2 tsp minced garlic
2 tsp minced ginger
3/8 tsp Sriracha
3/8 cup toasted sesame oil

Directions

Discard bottom third of asparagus then gentle steam for 5-7 minutes..do not overcook! Remove from heat and refrigerate at least 2 hours in an airtight container.

In a blender or small food processor combine all dressing ingredients and pulse until well blended. Refrigerate at least 2 hours.

When ready to serve lightly toss asparagus with dressing to coat. Squeeze grilled lemon over top. Top with chopped walnuts and finish with both black and white sesame seeds. Serve Chilled.

Enjoy!

– Ron 

04 Apr 2016
Going Vegan Tips, Guest Blog Posts, Vegan Nutrition, Vegan Product Reviews, Vegan Recipes, Vegan-Related Books & Documentaries
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Green Smoothies: Why and How?

Green-smoothie

Downing a glass of green pulpy stuff has been the craze for a while now… But green smoothies are not just a trend, they’re here to stay and here’s why!Screen Shot 2016-03-24 at 6.01.29 PM

What is a green smoothie?

It is very simple actually, a green smoothie is just that, a smoothie with a base of leafy greens, fruit to cut the bitterness and help with digestion and liquid.

Here are some of the reasons why I love green smoothies:

Not only do green smoothies actually taste good they are also a wonderful way to get nutrient dense raw leafy greens into your daily diet.

Packed with antioxidants and phytonutrients, green smoothies not only give your body the best defenses for disease, but you are ingesting a variety of natural substances that are essential for optimum health, fitness and wellbeing.

These whole foods when blended provide a power pack boost of vitamins, minerals, antioxidants and other nutrients without bogging down your digestive system. The best natural energy booster out there!

Drinking green smoothies is a great way to get all your greens in. Many of us do not consume enough greens. By drinking two or three cups of green smoothies daily you will consume enough greens for the day to nourish your body, and all of the beneficial nutrients will be well assimilated.

Do green smoothies taste like grass?

No, the good news is, if made properly, a green smoothie tastes just as good as a smoothie of another color! The greens may add plenty of color to your recipe, but they shouldn’t alter the taste much at all. If you do make one that is slightly bitter for your liking, just add more fruit. Some greens are hidden (in terms of flavor) better than others. Spinach for example, is fairly neutral in taste, while kale has a stronger, more bitter flavor. 

Summary of Sexy Fit Vegan’s ebook, How to Make Your Own Superfood Protein Shakes:

1. Choose your base. There are many different liquids you can choose from to use as the “base” of your green smoothie. First, there are many store-bought milk substitutes. It’s best to choose one that is “unsweetened” so you can create a smoothie that is free of any added sugars. Second, you have the option of making your own nut milk. It’s actually much easier than you may think. My favorite nut milk recipe can be found at www.sexyfitvegan.com/nutmilk. A third option is using coconut water, which will create great flavor with less creaminess. Coconut water also has plenty of health benefits including providing us with valuable electrolytes for hydration.

2. Seeds are a staple for your super food green smoothie. The three super food seeds that SFV recommends adding are hemp, chia, and flax seeds. All three are high in protein and fiber, and hemp seeds are among the few plant foods that are a complete protein.

3. Use Popeye Power to make it a Green smoothie. Popeye was smarter than he looked! Dark leafy greens are, calorie per calorie, the most nutritious foods on the planet! 

4. Choose a thickener. Depending on how thick you like your shake, either banana or, believe it or not, avocado, can be added if it needs to be thickened.

5. Fruit Favorite. Now that we have the base ingredients set, it’s time to decide if you want to go with a fruity flavor, or go a different route (Ella gives you some great ideas!)

6. Super food add-ons. Depending on your individual health considerations, there may be additional supplemental foods that would be appropriate additions to your smoothies. Learn about the benefits of amla and maca powders in the book.

7. For the fitness freaks. If you are extremely active, do high-intensity workouts, and/or are looking to gain muscle mass, you may want to consider a few ways to get the extra energy and protein you need. Ella gives some great tips for making your green smoothie especially helpful to make gains.

8. Va Va Va Vitamix. A high-speed blender is a key component in successful shake and green smoothie creations. Many of the ingredients SVF suggests simply require a quality piece of equipment to fully breakdown and blend together.

**As always we recommend keep an open mind,and only use fresh, local, organic ingredients to receive optimal benefits

Enjoy incorporating more green smoothies into your daily routine! Find more awesome smoothie recipes in The Six Weeks to Sexy Abs Meal Plan as well 🙂

-Dani