12 May 2015
Going Vegan Tips, Vegan Fame and Fortune, Vegan Product Reviews, Vegan-Related Books & Documentaries
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The 22-Day Revolution Hits Shelves… Congrats to Marco Borges!

Beyonce and 22-Days Nutrition

I want to congratulate my friend Marco Borges for the release of his new vegan diet plan book, The 22 Day Revolution, the forward of which was written by Beyonce!

22-Day Revolution Book by Marco Borges

There was a great article written in the New York Times the other day about 22 Days Nutrition, the company owned by Marco, Beyonce, and Jay Z. This is just one of many awesome articles published recently praising Marco, who has been the trainer and wellness coach of Beyonce and Jay Z for over 10 years. Once Beyonce got on board the plant-based diet train it was on… she teamed with Marco to launch a top-notch, nation-wide vegan meal delivery program. Marco’s passion for healthy plant-based eating shines through every move he makes, from his vegan snack bars and protein powder, to his meal delivery program, to his book and beyond. He is an inspiration and I am honored to have his support in my ventures as well. Check out these awesome articles highlighting 22 Days, Marco, Beyonce, and Jay Z, and buy his book!

Marco-Borges

Elle 

Marie Claire

Time Magazine

In Style

Vogue

Photo: Hanging at the 2014 Seed Food and Wine Festival in Miami just before the launch of the 22 Days vegan meal delivery program… Marco, myself, and vegan chef and owner of Miami’s newest vegan restaurant Plant Theory, Sheryn Abalos.

08 May 2015
Vegan-Friendly Restaurants, Vegan-Related Current Events
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Conscious Bite Out Promoting Going Vegan

Conscious Bite Out Vegan Event Recap

Conscious Bite Out teamed with Seed Food and Wine Festival, Whole Foods Market, and Basil Park, for an outstanding vegan event I was fortunate enough to attend last night!

My boyfriend and I were greeted by Seed Food and Wine Festival co-founders Alison Burgos and Michelle Gaber making their own special recipe for spicy mango margaritas… no better way to start a night out!

Seed-Food-&-Wine-Allison-&-MichelleWe mingled during cocktail hour, meeting many interesting people with different stories leading to how they ended up at the event that night. The venue, Basil Park, was gorgeous, and the staff was friendly and made the experience excellent from start to end.

Once seated, we got to start with the wine… John Salley‘s The Vegan Vine wine. Outstanding! Our table-mates, a couple from Pinecrest, kept us busy with fascinating conversation all evening as we were served one delectable course after the other. Conscious Bite Out’s Veronica Menin gave a thoughtful intro and closing and was an incredibly gracious host. We also got to hear a few words from Alison about the upcoming Seed Food and Wine Festival 2015 in Miami, which I’m already pumped for (it will be here before we know it, November 18-22)!

Vegan-Event-WineVegan-Event-Beet-SaladVegan-Event-DumplingsVegan-Event-Main-Course

Concsious Bite Out Vegan Event

Thank you to everyone involved with making this awesome event such a hit, bringing people from all over together to have some fun, enjoy delicious food and drinks, while raising awareness about how we can all come together to make this world a better place!

07 May 2015
Going Vegan Tips, Guest Blog Posts, Vegan Fitness, Vegan-Related Books & Documentaries
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Hello all you Sexy Fit Vegans!

Kirsten Going Vegan Story

“After 11 years of being a vegetarian I watched a documentary called Vegucated and I realized I could no longer stick my head in the sand.”

Hello everyone!                         IMG_1672

I have done a couple of posts here already but I thought I would formally introduce myself and share my story with you all.  My name is Kirsten Mitchell and I am thrilled to be part of the Sexy Fit Vegan family.  I am a 44 year old mother of two, and while I am neither a chef nor a fitness professional I am very passionate about both food and exercise.

I became a vegetarian in 2002 but was hesitant to switch to vegan because I was uneducated regarding the horrors of the dairy industry and I believed that I needed dairy for protein.  After 11 years of being a vegetarian I watched a documentary called Vegucated and I realized I could no longer stick my head in the sand.  If I truly considered myself an animal lover (which I do) then vegan was the only way to go.  Along with this dietary change also came a change in my activity. For many years I had been a runner…running 5 days a week and racing often (from a mile to the marathon) and while I was physically fit, my body was just not looking the way I wanted it to.  So at around the the same time I put down the dairy, I picked up the weights.  Magic happened! Now after two years of being vegan I am stronger and in the best shape of my life.  And more importantly, I feel great!  I truly believe that a vegan diet and a balanced exercise schedule that includes cardio, strength training, balance and stretching is the fountain of youth!

IMG_0936-22013 vs today

Now my passion is creating protein forward recipes that can fuel the athlete in all of us.  It is very easy to become a junk food vegan (believe me, I had a phase where my major food group was Oreos) so it is my hope that I will be able to give you all some helpful exercise tips and recipes to add to your Vegan repertoire.  You can also find me on Instagram @veganfueledfitness.

Thank you Ella for this opportunity and I look forward to spreading the vegan love:)

Kirsten

 

25 Apr 2015
Vegan Recipes
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Easy Vegan Recipe: No Bake Gluten Free Protein Bars

vegan cacao nibs

These healthy vegan bars have a chewy brownie crust, a thick peanut butter layer and a chocolate drizzle and hemp seed topping.  They are an easy vegan recipe to make, and at 16 grams of protein per bar they are power packed and delicious!  For those of you with nut allergies the peanut butter could easily be swapped out for almond butter.  Recipe adapted from thefitchen.com.

IMG_1762

Crust:
1 1/2 C GF oat flour
12 dried apricots chopped
1/4 cocoa powder
1/4 brown rice syrup
1 Tbsp coconut oil melted

Peanut Butter Layer:
1 C GF oat flour
1/2 C GF rolled oats
1/2 C vegan protein powder (chocolate or unflavoured)
1/4 tsp salt
1 1/2 Tbsp chia seeds
1 1/2 Tbsp hemp seeds
1/2 C peanut or almond butter
1 flax egg (1 Tbsp flax mixed with 3 Tbsp water)
1/4 C agave
1/2 C almond or coconut milk (I used unsweetened chocolate almond milk)
2 Tbsp coconut oil, melted

Topping:
1/4 C vegan chocolate chips, melted
hemp seeds

Grease an 8×8 baking dish with coconut oil.
Combine flax and water in a small bowl and set aside.
Add all the ingredients for the crust into a food processor and process until a crumbly dough is formed.  Transfer into the baking dish and press downs firmly until you have an even layer.
In a large bowl combine oat flour, rolled oats, protein powder, salt, chia seeds and hemp seeds.  Add agave, peanut butter, milk, flax egg and coconut oil.  Mix until just combined and then transfer to the food processor.  Process until well combined, adding a splash of milk if necessary.  Mixture will be thick and sticky.
Spread peanut butter layer over crust until even and smooth. Refrigerate for 1 hour then drizzle with melted chocolate and hemp seeds. Return to the fridge for another hour. Enjoy!
Store in the refrigerator for up to 2 weeks or they freeze really well too.

Check out the original recipe HERE. 

IMG_1758

 

 

 

18 Apr 2015
Going Vegan Tips, Vegan Product Reviews, Vegan Recipes
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Vegan Nachos Your Way!

Superbowl is just days away and it’s time to start planning the party and picking up supplies to do it up vegan style!

Nachos are a staple football-watching food, and this year I’ve missed out because I’ve spent most of my football-Sundays at the Yard House in Miami Beach. Well, missed out on nachos that is, but I have nothing to complain about given the Yard House’s Gardein menu. The Gardein “jerk chicken” wings are phenomenal! The Yard House does not, however, offer vegan nachos, and every time I see someone else order the nachos I want to go home and make my own vegan version!

In this post I want to help you create a version of good ole’ nachos that meets all your taste-bud needs, step by step. 

Vegan Nachos Your Way

  1. Pre-heat the oven to 350 degrees.
  2. Find a type of baked tortilla chip that you enjoy, and place a semi-single layer of the  chips on a large pan lined with tin foil. Beanitos are my personal favorite. They’re incredibly tasty and they are high in fiber and protein. beanitosbeanitos-regular
  3. Sprinkle a light layer of your favorite vegan cheese over the chips. I enjoy the Follow Your Heart Vegan Gourmet Shreds, as well as Daiya shreds, and new brands keep popping up, the next one usually better than the last. These both melt well which is an important criteria for nachos! There are also some new vegan nacho cheese and cheese sauces like the ones made by Heido Ho Organics (I met the ladies who started this company and let me tell you, they’re awesome!) just coming to market that I haven’t tried yet, so if you have a review for us please add it to the post comments!Follow Your Heart Vegan Cheese Shredsdaiya_vegan_cheeseImage result for heidi ho nacho cheese
  4. Add on top of that your favorite vegan protein. Black beans are a must for me. Sometimes I enjoy adding the Beyond Meat Beef-Free Crumbles or Chicken-Free Strips. If you add Beyond Meat products you will need to cook them according to the directions before including them in the nachos. Tempeh is another healthy vegan protein addition option. 
    black-beansbeyond meat products
  5. Sprinkle other ingredients that will be best if heated with the chips, cheese and protein. Some of my favorite add-ons are pickled jalepenos and black olive slices. pickled jalepenosblack-olive slices
  6. Sprinkle another layer of vegan cheese on top.
  7. Place the pan in the oven and bake just long enough for the cheese to melt (about 5-10 minutes).
  8. Remove from the oven and place ingredients you enjoy that are not good heated. I love adding pico de gallo, guacamole, and vegan sour cream (Tofutti makes a good one, as does Follow Your Heart.)
  9. Serve immediately. The chips will get soggy as the dish cools, so make sure you start chowing right away!pico de galloguacamoleSourCream-TofuttiVegan-Gourmet-Sour-Cream
  10. Enjoy!!!

 

28 Mar 2015
Guest Blog Posts, Vegan Recipes
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7-Ingredient Masterpiece No Bake Energy Bars

Vegan-Energy-Bars-Recipe

Ron Badach Callicoon Kitchen Presents 7-Ingredient Masterpiece No Bake Energy Bars

The ultimate healthy pick me up! This is my favorite no-bake energy bar recipe using just seven powerhouse ingredients: dates, figs, unsweetened cocoa, slivered almonds, chia seeds, walnuts and macadamia nuts. The perfect blend of taste, texture and punch these bars are a guaranteed winner.

Ingredients:

  • ½ c Medjool dates, pitted & chopped
  • ½ c fresh figs, chopped
  • 1 c raw slivered raw almonds
  • ½ c walnuts
  • 5 tbsp unsweetened cocoa powder
  • 2 tbsp chia seeds
  • Handful shaved Macadamia nuts.
  • ½ tsp Kosher salt
  • 2-3 tbsp cold water

Directions:

Pit and chop dates then chop figs.

Combine all ingredients in a food processor. Slowly drizzle in cold water until desired consistency (mixture holds its shape.)

Remove mixture and place on cutting board. Use cookie cutter and cut into 1 inch think individual bars (shape and size as you desire!)

Top with shaved Macadamia nuts. Refrigerate at least two hours or freeze in an air tight container.

Tip:

Watch me prepare this easy vegan recipe on Ron Badach Callicoon Kitchen!

Enjoy!

21 Feb 2015
Guest Blog Posts, Vegan Recipes
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Vegan Quinoa, Broccoli, and Kale Curry

Vegan-quinoa-broccoli-kale-curry

I chose to feature this vegan Quinoa, Broccoli, and Kale Curry recipe by Yasmin Fahr because it is, as she describes, a “One-Pot Wonder!”

This easy vegan recipe is simple, highly nutritious, and extremely satisfying. Quinoa, broccoli, and kale are all super foods packed with loads of vitamins, minerals, and protein. And cumin is not just another spice… it’s also thought to aid in digestion and is high in magnesium and iron. So eat up and enjoy!

About This Recipe

YIELD:Serves 4
ACTIVE TIME:30 minutes
TOTAL TIME:30 minutes
THIS RECIPE APPEARS IN:One-Pot Wonders: Vegan Quinoa, Broccoli, and Kale Curry
RATED:

Ingredients

  • 3 tablespoons olive oil, divided
  • 3 cups broccoli florets, stems trimmed
  • 3 cups cauliflower florets, stems trimmed
  • Kosher salt and freshly ground black pepper (I use Celtic sea salt)
  • 1 red onion, thinly sliced
  • 1 tablespoon curry powder
  • ½ tablespoon ground cumin
  • 1 cup quinoa, pre-rinsed or washed
  • 2 cups homemade vegetable stock or store-bought low-sodium vegetable broth
  • 2 1/2 cups lacinato or curly kale, leaves removed from the stalks and cut into 1-inch ribbons
  • 1 tablespoon fresh juice from 1 lime
  • ½ cup roughly chopped fresh cilantro
  • ½ cup microgreens, such as sunflower (optional)

Procedures

  1. Heat the 1 ½ tablespoons oil in a large pot over medium-high heat until shimmering. Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring until lightly browned and just tender, 4 to 5 minutes.. Remove from the pot and set aside.
  2. Add the remaining oil to the same pot, and return to medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.
  3. Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. Stir in the kale until wilted and add the vegetables until they are finished cooking, about 2 minutes more. Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and greens (if using) and serve.

 

Photograph: Yasmin Fahr

11 Jan 2015
Going Vegan Tips, Vegan Product Reviews
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Alcohol on a Vegan Diet Plan?

Vegan Beer at the Yard House

Going vegan does not mean you have to give up alcohol…

I enjoy sipping on fine tequila socially and a flavorful beer watching football and UFC with friends. Alcohol certainly doesn’t make the “super foods” list. It doesn’t do a liver good. Nevertheless, it’s a part of an otherwise very healthy lifestyle for me and many of you. So I say, “Is that alcohol vegan?” and simply look it up on Barnivore.com and then, “Cheers!”

This is a surprisingly thorough guide to liquor, beer, and wine, and I use it regularly so I wanted to share it with you all!
And since we are wrapping up football season, I will also share my absolute favorite beer that I discovered at the Yard House, my regular Sunday Funday football-watching spot (they have vegan wings!) It’s called La Trappe, and if you like strong Belgian-style beer with a slightly sweet flavor and no bitterness this is a fantastic one! Enjoy 🙂

16 May 2014
Vegan Recipes
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Awesome Avocado Toast

Arugula

A super easy, nutritious, and satisfying vegan recipe!

It doesn’t get much more simple, or more flavorful than this open face vegan sandwich. Combining some of my personal favorite ingredients – avocado, garlic, sun dried tomatoes makes for a perfect, filling mini-meal. 

Awesome Avocado Toastavocado-toast

(Warning: Not to be eaten on or before a date!)

Ingredients:

  • Sprouted Grain Bread (e.g. Eziekiel), toasted
  • Avocado, sliced
  • Garlic, sliced and roasted or sauteed in olive oil
  • Organic Sun Dried Tomatoes (optional)
  • Fresh Organic Arugula or Watercress

Directions:

On top of the piece of toasted bread, place the greens, avocado, garlic, and sun dried tomatoes. Enjoy!ezekiel-flax-bread

11 Apr 2014
Guest Blog Posts, Uncategorized, Vegan Recipes
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Detox Carrot Soup

Detox-Carrot-Soup

Did you, like many of us, over indulge a bit over the holidays? Feel the need for a reboot with a clean eating detox?

I know that sometimes the temptation in January is to go the extreme with a juice cleanse or a super strict diet plan, and while those can have their time and place, they can also be incredibly hard to stick with and therefore many people get frustrated and go back to lousy eating habits again.  In my opinion the best, and most sustainable, reset you can do is pack your diet with fresh vegetables and cut out the things that are triggers for you. For me it is sugar and wine, for someone else it might be bread and and potato chips.

This soup is great for this time of year because it is easy, healthy, warming and satisfying.  The recipe itself is incredibly simple, but you could definitley punch it up with different spices if you like e.g., cumin, fresh ginger or a pinch of cayenne would be a good combo. Also if you want to up your greens intake feel free to throw in a couple of handfuls  of spinach at the end.

Detox Carrot Soup

IMG_4259

  • 1 Tbsp olive oil
  • 6 carrots peeled and chopped
  • 1 clove garlic minced
  • 1 onion chopped
  • 2 potatoes peeled and diced
  • 4 C vegetable stock
  • 1/2-1 1/2 tsp salt
  • Black pepper to taste

Heat olive oil in a large saucepan over a medium low heat.  Add carrots, garlic and onion and cook for 5 minutes.  Stir in the potatoes, reduce heat to low, cover and cook for 5 minutes.  Pour in broth and bring to a boil, then reduce heat , cover, and allow soup to simmer for 20-25 minutes until vegetables are tender.

Allow soup to cool a bit and then puree in batches in a blender.  Reheat, season with salt and pepper (depending on the vegetable broth you use you may need a little, or a lot, of salt) and serve.  Top with vegan sour cream and green onions if desired.

Enjoy!

– Kirsten