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!

 

 

 

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!

 

 

 

 

 

 

 

 

Mom’s Easy No-Chicken Noodle Soup Recipe

vegan soup recipe

This easy vegan soup recipe was created by my own mother on her last trip to visit me.

My mom is not much of a chef (she would tell you that herself), but when she comes to visit she seems inspired to make soups that always turn out amazing. She goes for the most simple, uncomplicated vegan recipes possible, which makes them all the more appealing. This trip she was feelin’ some vegan chicken noodle soup and it turned out fantastic! She’s all about comfort foods and this recipe definitely qualifies as one to cure a craving for comfort.
If you are trying to keep your pasta/flour intake low, you can always substitute the orzo for chickpea pasta or edamame and mung bean pasta. Another option is using quinoa (I haven’t tried it but I’m guessing it would work well). 
Here is her recipe…

No-Chicken Noodle Vegan Soup

Ingredients:
  • 1 onion
  • 3 stalks of celery, diced
  • 3 carrots, diced
  • 1 teaspoon minced garlic 
  • 1 package of Beyond Meat Grilled Chicken Strips – cut into little pieces
  • 1 32-oz box of organic vegetable broth (low sodium if possible)
  • a touch of olive oil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • dash of hot sauce of choice (optional)
  • sea salt and pepper to taste
Saute the onion, celery, carrots and garlic in a little olive oil on medium/medium-low heat for 3-4 minutes. Add the Beyond Meat pieces and saute for another 3-4 minutes. Add the vegetable broth. Add the parsley, thyme, a dash of hot sauce (or whatever seasoning you like), and salt and pepper to taste. Bring to a low boil and add 1/2 cup uncooked orzo or pasta of choice. Simmer for about 20 minutes.
 
Tip: This is one of those soups that tastes even better when heated up the next day!
Enjoy!
Easy vegan soup

This kale salad is the perfect way to start the weekend off right and will give you the kick start you need to stay focused on your fitness goals… and it’s delicious too!

Weekend Glow Kale Salad

Yield: 4 servings

Ingredients:

  • 1/2 large head of kale (about 4-6 cups)
  • 1 cup finely chopped red onion
  • 1/2 red bell pepper
  • 1/2-3/4 cup chopped carrot (2 small carrots)
  • 1 English cucumber (2 cups chopped halves)
  • 1 avocado, chopped
  • 1 & 1/4 cup chopped grape tomatoes (or other variety)
  • 1/2 cup mixed raisins and Goji berries
  • 1/4 cup hemp seed
  • 1/3 cup chopped walnuts

Dressing:

  • 1 batch of Lighten Up Tahini Dressing
  • Your desired fresh or dried herbs

Directions:

1. Chop vegetables and mix in a large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top.

2. Make your Lightened Up tahini-Lemon Dressing in a food processor and process until smooth.

3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves.

4. Mix the vegetables, kale leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined.

5. Place in fridge to ‘marinate’ for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.

FOR THE LEMON-TAHINI DRESSING:
  • 1 large garlic clove
  • 1/2 cup fresh lemon juice
  • 1/4 cup tahini
  • 3 to 4 tablespoons nutritional yeast, to taste
  • 3 to 4 tablespoons extra-virgin olive oil, to taste
  • 1/2 teaspoon fine sea salt

Prepare the Lemon-Tahini Dressing: Mince the garlic in a mini food processor. Add the rest of the ingredients and process until smooth.

3 tips for preparing raw kale:

1. Remove the stems when you plan on eating it raw (and some people remove the stems for cooking too-it’s personal preference). The stems are the bitter part of the plant. I used to always use the stems and wonder why my kale salads tasted ridiculously bitter. Now I just use the leaves and it always turns out wonderful to the palate.

2. Massage the dressing into the leaves and let it ‘marinate’ for at least 10-15 minutes. A kale salad tastes best when the dressing has had a chance to soak into the leaves. This also helps soften the leaves which is especially important if you are using the curly variety. You don’t want it scratching your throat!

3. If you really don’t like curly kale, try Dinosaur (Lacinato) kale as it is less

Enjoy!!!

-Danielle

For more amazingly glowing recipes check out https://ohsheglows.com/

photo credit ohsheglows.com

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

 

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!

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 

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

 

 

 

 

 

 

 

Mint Chip Banana Nice Cream

mint-vegan-ice-cream

Mint Chip Banana Nice Cream… Say Goodbye to Dairy and Guilt!

For all you ice cream lovers out there, its time to jump on the banana nice cream train. Simple, smooth and creamy, this healthy vegan, low fat dessert can be served for breakfast, lunch or dinner. Using bananas as the base, other fruits, super foods and essential oils can be blended in for a completely different flavor and texture. This is the ultimate “guilt-free” treat that everyone must try…Finally it’s ok to have ice cream for breakfast. 

Yield: 2 cups, 2 servings
Time: 15 minutes
Prepare ahead: freeze bananas
Equipment: high-power juicer or blender

Optional: Therapeutic Grade Essential Oil (YLEO): PeppermintMintChip NanaCream

Ingredients:

  • 4 ripe bananas, peeled and frozen  
  • 1 tablespoon cacao nibs
  • 1 teaspoon spirulina powder 
  • 1 drops Peppermint YLEO

Directions:

Push frozen bananas through a high-power juicer fitted with the blank plate to homogenize the fruit. It will be the consistency of soft serve ice cream. 

Stir in the remaining ingredients and serve immediately.

Alternatively, use a high-power blender with the tamper, or a food processor, adding liquid as needed for blending. 

Serve with toppings such as chopped nuts, fruit, shredded coconut, cacao nibs, or chocolate sauce. 

Using bananas as the base, other frozen fruits can be added in such as mangoes or berries.

Recipe Gratitude to Amy Bacheller.
For more of Amy’s amazing raw recipes check out www.scentfromheaven-sb.com
Instagram: @amybbacheller