3 Quick and Easy Vegan Recipes Ready in 15 Minutes

People often have the misconception that in order to eat a healthy vegan diet, you have to spend tons of time laboring in the kitchen. Not true!

Vegan diets that are made up of a wide variety of whole plant foods are rich in essential vitamins and minerals including vitamin C, Vitamin E, iron, dietary fiber, magnesium, phytochemical and iron. Vegan diet tends to be low in cholesterol, fatty acids, saturated fats etc.  A well-planned and prepared vegan diet reduces the risk of developing many chronic illnesses such as heart disease, diabetes, obesity, and stroke.

People are often discouraged from taking the plunge into veganism because they think it takes a lot of work to prepare healthy vegan dishes. If you’re one of those people, or you’re already on board the vegan train and could use more easy, go-to meal ideas, this post is for you!

Here are three vegan recipes that you can prepare in 15 minutes or less…

  1. Fast Spinach Curry and ChickpeasFast Spinach Curry and Chickpeas

Most of us are always in a hurry and therefore we have no time to prepare the meals we want. You should not worry anymore because this vegan recipe is easy to make and takes less than 15 minutes for food to prepare.

Ingredients

  • 1 15 oz can of chickpeas, drained and rinsed
  • a handful of spinach
  • 3 chopped tomatoes
  • Mild curry paste 2 tsp
  • Cumin ½ tsp
  • Paprika ½ tsp
  • Crushed garlic 2 cloves
  • Chopped onion 1
  • Sunflower oil 1 tsp

Method:

  • Heat the sunflower oil and onion for 2 minutes in a pan until the onion turns brown and soft. Add cumin, paprika, garlic and curry paste and continue cooking.
  • Then add chopped tomatoes and chickpeas and stir continuously. Let them cook further for ten minutes.
  • Add spinach and stir for about 2 minutes until the spinach starts to wilt. Season with sea salt to taste.
  • Serve the meal.

Spinach and chickpeas are quite good vegan ingredients that are very tasty. This meal is easy to make and all the ingredients are readily available locally.

  1. Tomatoes – Pasta Vegan Recipe

Pasta is one of the main meals for vegetarians. Pasta recipes are known for the simplicity involved in preparing them. This meal is easy to make and you will have a delicious vegan meal within 15 minutes.

Ingredients

  • 1 packet of pasta
  • 1 chopped onion
  • Pepper ½ tsp
  • 3 chopped tomatoes
  • Salt 1 tsp
  • Olive oil 1 tsp

Method

  • Heat olive oil and onions in the frying pan. Stir until the onions turn golden brown.
  • Add tomatoes and stir well until it forms a tomato paste.
  • Cut the pasta into pieces and add to the tomato paste and continue stirring.
  • Add ½ cup of water and season with salt then cover them. Cook until the pasta is soft, this should take 10 minutes.
  • It is as simple as that. For a better taste, serve the meal when hot. You can serve with avocado.
  1. Vegan Avocado ToastVegan Avocado Toasts

Simple recipe if you want to come up with a vegan recipe in 15 minutes. The ingredients are readily available and the whole process of preparing this healthy and delicious meal is easy.

Ingredients:

  • 4 slices of rye bread
  • 2 ripe sliced avocado
  • 1 clove of minced garlic
  • 1 bulb onion
  • Flaked almonds ½ cup
  • 2 tsp olive oil
  • Sliced cherry tomatoes
  • Black pepper and salt
  • Juice for one lemon

Method:

  • Toast the 4 slices of rye bread and sizzle using 1 tsp of olive oil.
  • Crush the sliced avocado in a bowl. Add lemon juice, garlic, 1 tsp olive oil and onion and mix thoroughly. Add salt and black pepper. Mix all this until we combined leave the mixture with some chunkiness.
  • Spread the avocado on the bread toasts.
  • Top them with almonds, cherry tomatoes and sprinkle some olive oil.

The meal is ready for serving in 15 minutes, this makes a vegan meal that is packed with healthy ingredients for a tasty vegan dish.

Final Thought

A healthy and glozine lifestyle doesn’t mean you have to create complicated meals that take a ton of prep work. It’s all about finding your “go-to” meals that are both quick to make and nutritious, as well as always keeping your kitchen stocked with healthy staples.

Experiment and enjoy!

 

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!

Cooking With A Wok

Cooking with a wok

Ever wonder about cooking with a wok, the “why” and “how” to use one? Here’s what Ella’s dad has to say…

So Ella tells me a blog posting doesn’t have to be new or exotic, because something that’s ordinary to me might be brand new to someone else.  “What about using a wok?” she says.  Here goes…

Basics, a wok is a large shallow bowl-like pan, originating in China used for stir frying vegetables.  The way it’s different from a western-style flat bottomed frying pan is that you just heat up a small area at the bottom and stir the veggies in and out of the hot spot.  That way they stay crispy and do not get over-cooked.  There are countless versions of stir fried dishes.  I’m just going to make up a simple tofu-stir-fryone out of my head, using easy-to-obtain ingredients… how about:

  • a leafy green (bok choy or cabbage or even kale)
  • bell peppers (green, red, yellow)
  • squash (yellow and/or zucchini)
  • broccoli or cauliflower
  • garlic (fresh or prepared)
  • mushrooms (you chose)
  • tofu (I like extra firm)
  • soy sauce/tamari
  • lemon juice or vinegar
  • cooking oil (peanut, safflower, sesame)
  • something spicy? ginger, cayenne/chili pepper (fresh or ground)
  • something crunchy?  peanuts, cashews, almonds, sesame
  • thickener?  corn starch, tahini, peanut butter

OK, I’m stopping here.  You don’t have to.

The first and most time consuming step is to chop up the veggies.  Make bite size pieces, cubed, slivered, whatever shape you like.  Aesthetics counts.  Separate them by cooking time.  Mix up a sauce with the soy sauce, vinegar, oil, and thickener, if you choose to use it.

Next cover the bottom go the wok with cooking oil and turn the burner up high. When the oil is spitting hot, start adding the slower cooking ingredients, broccoli, squash, tofu.  Stir them in and out of the hot oil, letting them rest on the less hot outer edge in between.  Then add the leafy vegetables, mushrooms, smaller items.  Keep stirring in and out of the hot oil and watch it cook.

When the veggies are still crunchy, but hot clear through, steer them to the edges and finally add the sauce to the center and let it heat up and thicken.  Finally, turn down the heat; stir it all together, and cover for minute or two. Then it’s ready. You an even put the wok directly on the table if you choose .  Yum.

Love to hear about other techniques and favorite ingredients you use when cooking with a wok.  Do check in! I also recommend Ella’s “How to Go Vegan Beginner’s Guide” for tips and recipes for creating your own vegan diet plan!

 

 

 

 

 

 

 

 

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

 

Bikini Competition Prep – What to Expect

bikini-competition-prep

For those of you that have been thinking about doing a bikini competition, any fitness competition, or taking your health and fitness up a couple of levels… KUDDOS!!!

Here is a little bit about my history and how I got into this, where I’m at now and my journey. I’m currently 10 DAYS out from my FIRST VEGAN BIKINI COMP!!

So here we go, a few years ago my friend and I were talking about how cool it would be to do one of “those shows”. All the glitz and glam and how we could test our strengths to get to that level. After years of us just bouncing this idea around we both went FOR IT last year.  LESSON ONE and proof that everyone is their very own competition; her and I have VERY DIFFERENT stories. I actually started official training earlier then her  and she has already done 2 shows and getting ready for her 3rd. Here’s why! Last spring I hired a trainer and long story short after months working with him,I fired him because I was NOT seeing the results, even more my health was in jeopardy. The program he had me on was UNHEALTHY and was hurting my body internally. Very little food ( the wrong foods too) and WAY TO MUCH CARDIO ( 2 plus hours a day). He also was mentally and emotionally abusing me!!! Because I wasn’t seeing the results from this terrible plan he would tell me that it wasn’t the plan or him that everything was my fault. Very manipulative and not a good person. Once I broke away from that scenario instead of GIVING UP I knew it was just the beginning and I still wanted to achieve my goal of being a vegan bikini competitor. I searched and reached out to vegan female coaches and found my current coach. She has HELPED me tremendously. She worked with me for a few months to get my HEALTH back in check and then about 12 weeks ago I went on prep for my FIRST SHOW!!

First and foremost when you say you are going to do this or do anything for that matter, you need to be 100% and GO ALL IN!!! You have to give it your everything, all day, everyday. Be committed. The beautiful thing is that you will LEARN a lot about yourself while on prep….

I’m going to share with you guys the REAL DEAL (at least from my experience) as much as I can without making this to lengthy and p.s. not even my friends and family know all this. I want you all to know the truth, it’s not all about the glitter and shiny bling you see on stage. It takes weeks, months, years of WORK to get up there. It’s about the journey and DIGGING DEEP…knowing WHY you are doing this and yes constantly reminding yourself of it.

you are awesome

The first 6 weeks  I had a scheduled workout plan for each day and a weekly meal plan to follow. I was eating a flexible balanced diet made up of carbs, fats and plant protein. I didn’t feel like I was deprived at all. That is a BIG difference guys too from vegan/natural prep vs non vegan “cookie cutter” preps. STARVATION is not the way to do this. Also, my coach did not want me to fall back into Ketosis ( where I was after working with my previous coach). Ketosis is when the body is LOW on food, specifically carbs causing itself to burn body fat for fuel. Symptoms include migraines, fatigue, cravings, foggy thoughts, dry mouth, etc

The first half I was struggling with confidence. I was back and fourth thinking to myself if I had made the right decision, if I was going to be ready in time, what people were thinking when I told them what I was doing. Did they think I was crazy, that I was fat, that I was to muscular, to short,  that vegans can’t compete, what were they thinking and why did it matter?  Every Monday I checked in with my coach. I took progress pictures and weighed myself. Sometimes the scale didn’t move and I had to shift focus onto measurements changing and other non scale victories to measure my progress. As a recovered binge eating disorder girl and scale addict that was hard. It took A LOT of personal development. No matter where you are in your journey when you start and no matter how confident you are in yourself and what your doing, first thing you need to add into your routine is PERSONAL DEpersonal developmentVELOPMENT.

Not that the first 6 weeks weren’t tough with all that, but the second half is where it really kicks in. As much as my meals and plan was well balanced after week 6 I had no more cheat meal (this was typically pancakes from my FAV Miami spot, Choices Cafe)

WHAT TO EXPECT:

  1. Emotions run WILD – On top of all I’ve mentioned already about the first 6 weeks.. the emotions INTENSIFY! Can you say MOOD SWINGS?? One moment I had all the confidence in the world and happy one moment and then the next self doubt kicks in. It’s a mind battlebuff bukinu EVERYDAY. Asking myself frequently, is this worth it?  Even with all the personal development I do and leadership roles I’m in, I am human and emotions are hard to control. This part takes training too, just along with the physical strength. PREP is MENTAL. Most mornings I wake up feeling like I can conquer the world and then by the afternoon I start to question myself, I look at myself in the mirror constantly thinking how am I ever going to fit into this ity bitty bikini. I feel tired, hungry, grumpy and digging for energy to do my next workout. Ok it’s not all that bad, just depends on the day.  Like last week I felt like this every day and was in constant battle, but this week I think I’ve just now more EXCITED to see all my work coming through.  My  WHOLE DAY is planned out… when I eat, what I eat, when I workout, what I workout, sleep, posing practice etc. I’m telling you every day is challenge. At any given moment I have gone from being super happy to almost or in tears. I have cried twice in the middle of workouts, literally tears running down my face while doing lunges, squats and cardio. I know exactly why I’m doing it and its normal to have all these emotions. It’s a true testimony of strength and character. Dispute the tears I always pushed through and finish every workout. It’s not that I can’t do the workouts physically or that I dread them, its more of building the control over how I feel about the way I look and trusting the process. Having control over your minds thoughts all the time is exhausting and BIGGIE is not caring what others say about you. Sometimes I’m ON and IN THE ZONE and other times not so much. Emotions ALL OVER!! Nervous for the BIG DAY, yet excited. Other times scared, defeated, tired, drained. Oh and anxious.
  2. .  Sacrifices – Giving up time with friends, family, significant others. Giving up other hobbies,activities, and traveling. This means going out to eat, events, or whatever. I mean sure you can go but it’s 100X harder. You can’t eat anything, you  just order water and bring food, going out in general and bringing your food everywhere you go with you. Dependabsing what you are doing and answering why your doing it and how your doing it to everyone that asks you while they see you carrying a gallon of water around and your meal pack bag. How about time? Maybe you can’t even go to events anymore because they are to late at night or conflict with your workouts. I’m in bed at 9pm and awake at 4am so I can do fasted cardio for 30min and get my first meal in at 5am. I need to do this so I can make sure I get ALL my meals in for the day. If I don’t wake that pushes the whole day back meaning I will be up late trying to get all my meals finished before bed. I’d have to say I’ve done a really good job with all of this and have awesome self control when I’m out with others. Temptations while I’m  around people are no problem, it’s temptations in the house that were a weakness in the beginning. However, a big part of going out and socializing is the food aspect and so it does suck while everyone is indulging and enjoying yummy vegan food and I’m not. I love running and yoga and happy that my coach has allowed me to keep that once a week in my training schedule, but I’m not practicing as much as I use to or running races. That sucks to, but I know its temporary. I also love to travel and be able to go wherever whenever. Being on prep kinda has held me back from being able to enjoy doing that too. Had wanted to go to Europe this Spring, but postponed it because I wanted to do this first.
  3. Time: Planning everything! I have always been a pretty organized and scheduled person, might be one of the reasons I was attracted to this lifestyle and sort of training. If you armuffin snakce going out for the day or some time but not sure when you will be back you HAVE to bring everything with you JUST IN CASE! So many times I thought I could make it home in time to make foo

d because I didn’t want to bring it with me and didn’t make it. Then I would get upset and kick myself for not learning my lesson. It’s all about time, if you are suppose to eat, DO IT! Which often times means I’m eating salad in between red lights and snacking on rice cakes and protein muffins between appointments. Planning is essential to survival with all this. TIP: do the best you can and don’t beat yourself up if you get a few mins off schedule or behind. Yes that happens I found myself numerous times choking up and fighting back tears because of this. #hotmess

4. Relationships: A lot of people are not going to get it. So not only will you have to constantly explaining yourself, if you choose to posing but you will learn who is on your side and who isn’t. Relationships will be tested. Especially with the mood swings, those that truly care and love you will be there for you. Don’t hide the way you are feeling but I know that I have been alert of what to say and how much to say. For the most part my family support my lifestyle because they support all my decisions, but yeah they have no idea no matter how many times I tell them why I do this. They don’t understand why I can’t go out with them sometimes or if I do why I don’t eat with them. They ask me consistently why I can’t eat certain foods and they think I’m on a “diet”.  I’ve had to separate myself apart from many friends who don’t understand and surround myself with new friends who do. SUPPORT is major.

5. Hygiene: Yup I’m going there. To start I was working out once a day with one rest day a week. As the weeks went on I was working out twice a day and now sometimes 3. That means 3 showers, tons of laundry and trying to upkeep with hair and makeup is a struggle.

I’m sure I’m forgetting some things, but don’t want this to be so lengthy anyway. One more lesson learned as I said first, this is a competition with yourself. It’s about making PROGRESS not perfection (literally will go cray cray analyzing every part of your body or someone else’s if you do). No matter what happens over the next week, I know that I did my BEST.

progress not perfection

Thank you guys for reading this. If you want to know more about my journey or have questions please reach out. One of the reasons I am doing all this is to share my journey the good, the bad and the ugly. NO BULL with you all. I will be posting my results after the show!

Love and Light

Coach Rachel

 

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

 

 

 

 

 

 

 

Spring into Detox Salad

spring-detox-salad

Spring into Detox Salad is CRUNCHY, SWEET and SAVORY, and is the perfect easy vegan recipe to make when your body is craving nutrients, and you need a nice and hearty salad to fill you up!

I have read that cabbage has many health benefits since it is packed with vitamins, minerals and other nutrients; cabbage is said to be helpful with weight loss, skin care / premature aging, purifying the blood, removing toxins, and the list goes on and on and on… with all that being said, I’ll have more cabbage… PRONTO! The veggies in this healthful, satisfying salad are tossed in a delicious creamy peanut sauce with a ton of ginger which is soothing to the stomach, reduces inflammation in the body, and may even help relieve muscle soreness. This special dish is topped off with sesame seeds, a great source of a variety of minerals, vitamins, and fiber. Colorful, nutrient rich, and easy to make… give this delightful recipe a try to welcome in the spring time!spring detox salad

Spring Into Detox Salad

The Veggies:

  • 1 heaping cup chopped red cabbage
  • 1 heaping cup chopped green cabbage
  • 1 heaping cup chopped kale
  • 3-4 sliced radishes
  • 2-3 ribs of celery, diced

The Dressing:

  • A hearty 2-3 inch chunk of ginger, minced
  • 2-3 garlic cloves, minced
  • 3 tablespoons fresh peanut butter
  • 1 tablespoon pure maple syrup
  • 2 tablespoons sesame seed oil
  • 2 tablespoons tamari
  • 2 tablespoons rice vinegar
  • Toasted sesame seeds (topping)

Blend together all of the ingredients for the dressing. Toss the veggies in the dressing and top with toasted sesame seeds. Eat it all up and reap the benefits!

Hope you love it as much as I do!

-Danielle

Tabouli On Fleek

tabouli on fleek

Sometimes it works to stick with tradition, but sometimes its more fun to break the rules!

This easy vegan recipe was inspired when I wanted to make tabouli for lunch, but didn’t have any cracked wheat. I improvised and used quinoa, and also decided to add a few other ingredients that you won’t find in traditional tabouli. My experimentation was a success! Eating a vegan diet is not a rigid science, rather there are so many foods that can be added and/or substituted to get what you want out of your meals. This dish is packed with plant-based protein and many other essential nutrients found in raw parsley, kale, spinach and mint. This vegan dish is also gluten free because I used quinoa instead of cracked wheat. Tabouli On Fleek can be made ahead of time for a quick lunch on-the-go, or paired with falafel and hummus to make a delicious Mediterranean Buddha bowl! You can check out Minimalist Baker for the collard greens falafel recipe that I used to go with my tabouli, and I also whipped up some roasted red pepper hummus. Go on wit yo bad self and break some (recipe) rules!tabouli on fleek

Tabouli On Fleek

Ingredients

  • 1 1/3 cups cooked quinoa
  • 1  cup finely chopped baby kale
  • 1/2 cup finely chopped baby spinach
  • 3 bunches on flat leaf parsley finely chopped
  • One small recipe sized pack of mint, finely chopped (*In the summer when mint is abundant, I will use a lot more chopped mint!)
  • 1/2 medium sized red onion finely diced
  • 1 tsp garlic powder (You could totally mince a few garlic cloves, if you prefer!)
  • Juice of one lemon
  • 2 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste

Add all of the ingredients to a bowl and  mix together!

Enjoy!

Danielle

 

 

12 Easy Additions To Complete Your Diet

Vegan Diet Additions

You have heard it your entire life: you are what you eat… so eat your Brussels sprouts if you want to grow big and strong!

It’s true, when you eat well and take in all the proper nutrients your skin looks better, your bones are stronger, your eyesight is keener, your brain works faster and so forth. A balanced diet is important to all aspects of life and taking in all the essential nutrients are paramount for health.

There are other nutrients, though, besides those with recommended daily allowances by the Food and Drug Administration (FDA), which can help you to live a healthier life. Following are 12 herbs and other plant-foods that you might find beneficial as part of your daily routine:herbs11

  • Cranberry

While cranberry has a variety of vitamins and nutrients that make it very good for you, most people know it for its clinically proven, natural ability to fight off urinary tract infections in both men and women.

  • Ginger

Ginger is not only a delicious addition to pumpkin pie and gingerbread, but this little root is very healthful. Ginger is known to settle upset stomachs and prevent motion sickness, has been shown to have cancer blocking properties, treat migraines, stop heartburn, reduce morning sickness in pregnant women and more. Ginger can be taken as a supplement or by grinding the root into recipes or tea.

  • Acai Berry

This berry is a known, powerful antioxidant that promotes healing, health looking skin, energy and more.

  • Garlic

Garlic has natural immune system boosting powers. Preliminary studies suggest it could also help to fight cancer, promote weight loss, fight free radicals and so much more. But unless you want to eat a ton of pizza or live with garlic breath, bulk vitamins are your best bet with this one.

  • Linden flowers

Most often taken as a tea, linden flowers are extremely effective in reducing free radicals that, when left unchecked, can damage DNA replication.

  • Green Tea

Green tea is both healthful and delicious. Among its many health benefits are making a positive impact on digestion, helping create healthful looking skin, and purging toxins from the body. Green tea can be taken as bulk vitamins or in actual tea form.

  • Black cohosh

This plant was used by Native Americans for generations. While little research exists yet to prove its benefit, many have found that it helps to induce labor by encouraging oxytocin production, help with the side affects of menopause, reduce the pain and inflammation from arthritis, and more.

  • Gingko Biloba

This plant extract has been used by humans for various health benefits from thousands of years. Today much research surrounds its use as a memory enhancer for people every day and possibly the ability to improve the symptoms of dementia and Alzheimer disease.

  • Elder flower

Elder flower has been used in traditional and all natural medicine for generations as a natural pain reliever, antiseptic and inflammation reducer. It may also help with occasional constipation and preventing cancer.

  • Astragalus

This plant – root and all – has been used for centuries in Chinese medicine. Among the potential benefits are promoting digestive health, lessoning the negative side effects of modern cancer treatments, and increasing white blood cell count.

  • Milk Thistle

While research is still being conducted, many believe that milk thistle helps liver function, can help manage blood sugar levels and more. It is important to note that it is a member of the ragweed family, so beware of allergy issues.

  •  Soy

Soy is a type of little round bean used to make a variety of foods. People drink soy milk, supplement drinks with soy powder, create soy based foods like tofu or soy burgers, and more. Soy beans are very high in protein and have a variety of nutrients. They also help to lower cholesterol, promote healthy bone growth, improve heart health and much more.

Always remember that many supplements and nutritional products are not regulated by the FDA. While all of the foods above are found in nature and generally healthful, there are potentials of allergies, interactions or overdosing, so talk to your doctor about the supplements and herbs you are taking.

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!