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Asparagus & Mushroom Frittata

Asparagus & mushroom fritata
Asparagus & mushroom fritata

Asparagus & Mushroom Frittata

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March 27, 2017

I am really into good good breakfasts lately like extra good.  So I had some asparagus and mushrooms and this really amazing vegan coconut herb cheese I got from Whole Foods (not sponsored). I thought it would go great with eggs so this frittata was born. Frittata's are super easy I have made many different ones but noticed I never put a recipe up, so here we go.  You can make this the night before and have it for breakfast .. or lunch or dinner really anything, It makes for a great meal no matter what. You can do any variation of vegetables in this so it is very versatile yet easy and tasty. So get up and make this so you can have it for breakfast tomorrow or dinner tonight 🙂 .

  • Prep: 10 mins
  • Cook: 20 mins
Asparagus & mushroom fritata

Ingredients

6 Eggs

1/4 cup unsweetened plain almond milk

Sautee

2 Potatoes

1/2 Medium onion diced

1 1/4 cups of Asparagus sliced into bite sized pieces

1 1/4 cups Mushrooms sliced

1 Vegan coconut herb cheese ( I used Chao)

Salt & Pepper to taste

1 tbsp Garlic minced

2 tbsp Basil

Directions

1In a large skillet or cast iron skillet sautee potatoes and veggies be sure to season with some salt and pepper.

2In a small bowl mix 6 eggs and almond milk season with salt, pepper, herbs, garlic.

3Once potatoes are just about cooked pour egg over veggies and add cheeze on top. Let the sides firm up a bit and stick in oven for 8-10 minutes.

4Once cooked let cook for a few minutes then serve & enjoy 🙂

Optional: Add a balsamic vinegar drizzle

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DinnerFoodLunch

Spring Rolls (Two Recipes) Curry Chicken & Mock Duck

Spring rolls
Spring Rolls

Spring Rolls (Two Recipes) Curry Chicken & Mock Duck + Peanut Sauce !

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March 20, 2017

Spring rolls are one of my favorite things to eat ever and they are pretty simple to make once you get the hang out rolling them up. & who can say no to peanut sauce? So these 3 recipes I have are all ones I concocted on my own one day I was thinking about spring rolls and the last time  I had them at a restaurant I had told myself I need to make my and I am glad I did. I wanted curry one day but didnt feel like rice and making everything else so I already had my spring roll ingredients and I  made curry chicken in spring roll form.. YES they were amazing. Then I love mock duck and I was like I've had mock duck in a spring roll before but it was kind of meh so I added some more flavor with the carrots, basil, and rice wine vinegar and boom came up with the perfect mock duck spring roll. So whether your vegetarian or not I have two spring roll recipes for you + a peanut sauce recipe I made up after testing some different versions trust me the spring roll & peanut sauce combo is amazing you will want to make more straight away. So go get the ingredients and make these yummy spring rolls & let me know what you think in the comments below!

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 1 Serving
Spring Rolls

Ingredients

Curry Chicken Spring Roll

2 oz. Chicken Tenders cut into bite sized pieces

2 Spring Roll Rice Paper

1 Small onion minced

1 Red bell pepper sliced

1 bundle of vermicelli rice noodles (can be found in the Asian section or at a Asian grocery store)

6 Basil Leaves

1/4 cup Shredded Carrot

1 tsp Minced Garlic

1 tsp Rice Wine Vinegar (to season noodles and veggies in spring rolls)

1 tbsp Curry Powder

1/2 tbsp Turmeric

Salt & pepper to taste (for chicken)

Mock Duck Spring Roll

2 Spring Roll Rice Papers

2 oz. Mock Duck (you can find this at Asian Markets)

6 Basil Leaves

1 tsp Rice Wine Vinegar (to season noodles and veggies in spring roll)

1/4 cup Shredded Carrot

1/4 cup Shredded Red Cabbage

3 tbsp Diced Green Scallions

Peanut Sauce

2 tbsp Peanut Butter

1 tsp Sesame Oil

1 1/2 tbsp Soy Sauce

1 tbsp Honey

1-2 tbsp Warm water if you want a thinner consistency of peanut sauce

1 tsp Minced Ginger

1 tsp Minced Garlic

1/2 tsp Red Pepper flakes for heat (optional)

1 tbsp Sliced Green Scallions for garnish

Directions

Prep +Rolling Spring Rolls

1Bring a large pot of water to a boil for noodles and to dip your spring roll papers in

2Put noodles in for 3 minutes until translucent then remove onto a plate with a lil sprinkle of warm water so they don't dry out

3You will want to let the water cool down a bit before starting on your spring rolls

4Once cooled a bit have all of your ingredients for the spring rolls prepped and ready to go because rice papers dry quickly and you only have a short time to work!

5Dip the rice paper in the water and try not to let it get bunched up .. put on surface you are going to roll on

6Use a plastic cutting board or large plate sprinkled with some of the water

7On the end facing you leave 2.5 inches or so room off but start putting basil down , then rice noodles, then carrots and whatever other veggies, drizzle rice wine vinegar, and lastly your protein if you have one

8Do not over stuff .. next fold the end up then each side in and roll up nice and tightly

9& Your done they will dry quickly and you can ENJOY!

Curry Spring Rolls

1Cook chicken and onion and set in fridge until you are ready to make spring rolls

2Follow directions for noodles and water to dip your rice papers in

3Follow directions for noodles and water to dip your rice papers in

4Lay basil down, then rice noodles, then bell pepper slices, then carrots drizzle with rice wine vinegar and insert your chicken 3-4 pieces and roll

5ENJOY!

Curry Chicken Spring Rolls

Mock Duck Spring Rolls

1Follow directions for noodles and water to dip your rice papers in

2Have all ingredients ready and start with basil, noodles, carrots, cabbage, scallions, drizzle your rice wine vinegar, then add mock duck 3-4 pieces and roll

3ENJOY!

Mock Duck Spring Rolls

Peanut Sauce

1In a small sauce pan turn stove to medium-low heat

2Add peanut butter, soy sauce, sesame oil, and honey keep stirring (I recommend using a lil spatula) & if you are making a thinner peanut sauce add the water now try less first to see how thin it is.

3Once it is melted together add garlic and ginger stir together let it go for another minute if you are adding red pepper to make it spicy add that now

4Remove from heat and put in your dipping bowl garnish with green scallions and ENJOY!

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FoodFood & RecipesSnack

Healthy Shamrock Shake

healthy shamrock shake

 

healthy shamrock shake

Healthy Shamrock Shake

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March 17, 2017

Happy St.Patricks Day! Many people love shamrock shakes including me but we all know the average one is horrible for you. This St.Patricks day made me come up with a healthy version of a shamrock shake using all healthy & natural ingredients. In this recipe, I use Chlorophyll which is what makes plants green Chlorophyll is known to have many great health benefits such as encouraging healing inside your body, protects your DNA from fried foods, promotes healthy iron levels, and is a super potent anti-oxidant. Chlorophyll does so many great things and also makes this shake green to be festive :). This shake is better than regular shamrock shakes with 1/4th of the calories and way more health benefits. Try it today !

  • Cook: 5 mins
  • Yields: 2 Servings
healthy shamrock shake

Ingredients

1 Scoop of Cookies & Cream protein powder ( I used Musclepharm)

1 cup Unsweetened Almond Milk

1 tbsp Chlorophyll (For good health & the green)

1 Frozen Banana

Directions

1In a blender add all ingredients

2Blend until it is at the consistency you want

3Enjoy a guilt free shamrock shake that will make you feel amazing!

Both servings of the shake together are 220 calories 🙂

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DessertFoodSnack

Fudge & Peanut Butter Quinoa Hemp Bites

Fudge & Peanut Butter Quinoa Bites
Fudge & Peanut Butter Quinoa Bites

Fudge & Peanut butter Quinoa Hemp Bites

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March 13, 2017

I love anything involving chocolate and peanut butter and one day I was thinking about these little hemp pb & j bites I had from a healthy grocery store in Macon, GA called Yvonnes. They were AMAZING and ever since then I have wanted to create something similar to those. So one day I was thinking about what I had in my pantry that could create a bite of some kind. I saw oatmeal I said nah played out then I remembered I had quinoa and hemp seeds (another one of my favs) and said let me concoct this so I added quinoa, hemp seeds, cocoa powder, peanut butter, and honey and boom created these little treats. These are amazing you will be tempted to eat the whole batch, they are jam packed full of protein, fiber, and all your essential amino acids so this snack or dessert is great. You must make these ! & Thank you to Yvonne for the inspiration these are nothing like what I had but I created something new 🙂

  • Prep: 10 mins
  • Cook: 3 hrs
  • Yields: 3-4 servings
Fudge & Peanut Butter Quinoa Bites

Ingredients

1 cup Cooked Quinoa (Cooled)

1/4 cup Peanut Butter (Can sub with almond butter)

1/4 cup Honey

1/4 cup Cocoa Powder

2 1/2 tbsp Hemp Seeds

1 tsp Vanilla or Almond Extract

Directions

1Cook quinoa according to box cool and In a medium bowl combine all ingredients

2On a wax paper lined baking sheet create bite-sized pieces out of mixture should be sticking together nicely (you could make these any size even into cookie size)

3Place in freezer for 3 hours then enjoy!

You can make this vegan by using maple syrup instead of honey

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Food

Vegan Crunch Wrap Supreme

Vegan Crunch Wrap
Vegan Crunch Wrap

Vegan Crunch Wrap Supreme

  

March 6, 2017

Yes, you read it right Vegan CRUNCH WRAP SUPREME!

This turned out literally better than I ever thought I even had my dad try it and he said it tasted spot on but better 🙂 (nothing like having a professional chef in the family)

After you read this recipe you need to go get the ingredients and make this yourself, you do not have to be vegan to enjoy this I guarantee you will. The vegan cheeze recipe is in a separate recipe post that you can find here --> Vegan Nacho Cheeze  the two best things (besides how good it tastes) about this Taco bell dupe is you won't feel ill after and you can enjoy it guilt-free. Make this and let me know what you think about my dupe 🙂

  • Prep: 25 mins
  • Cook: 10 mins
  • Yields: 1 Serving
Vegan Crunch Wrap

Ingredients

1 Gluten free tortilla wrap

1/2 Corn tostada

3 tbsp Diced tomato

3 tbsp Shredded lettuce

3 tbsp Diced onion

4-5 tbsp Vegan meatless grounds

1 tbsp dairy free sour cream

2 tbsp Vegan Nacho Cheeze

3 tbsp Shredded dairy free cheeze

1 tsp Cumin

1 tsp Chili powder

1 tbsp Minced Garlic

1 tsp Smoked paprika

Salt & pepper

Directions

1In a medium skillet sautee vegan crumbles and onion

2once crumbles are cooked and seasoned set aside and start to build your crunch wrap

3Set tortilla down and place vegan cheeze & crumbles

4next, place corn tostada and sour cream, lettuce, and tomato

5Sprinkle with shredded cheeze and close by folding in each part to the middle turn upside down and place into pan

6Cook on each side for 3-4 minutes until golden brown on each side

7ENJOY!

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Food

Vegan Nacho Cheeze

Vegan Nacho Cheeze
Vegan Nacho Cheeze

Vegan Nacho Cheeze

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March 6, 2017

Yes, Vegan Nacho Cheeze perfect for the Vegan Crunch Wrap Supreme or just when you want some nacho cheeze. I adapted this recipe from Dr. Brooke Goldner in Vegan Health & Fitness magazine. I jazzed mine up a lot to be more Mexican-influenced and to have more flavor.  I will have to say since going dairy free I have found many great cheeze alternatives and such but this recipe is pretty incredible it tastes amazing and is healthy! I suggest tasting for seasoning throughout the blending process because it can easily be under seasoned.  So give this recipe a try and let me know what you think!

  • Prep: 10 mins
  • Cook: 25 mins
Vegan Nacho Cheeze

Ingredients

2 Yukon gold potatoes chopped

2-3 Large carrots peeled & chopped

1/2 cup Nutritional Yeast

1/3 cup Olive Oil

1/3 cup Water

1 tbsp Lemon juice

1 Jalapeno Chopped (take some of the seeds out or it will be VERY Spicy unless you like that)

1/2 tbsp Turmeric

1 tbsp Cumin

2 Garlic Cloves minced

1 tbsp Smoked paprika

Salt to taste

Directions

1In a medium pot boil potato and carrots until tender drain and put into a food processor

2In food processor combine water, olive oil, seasonings blend until creamy you may need to add a little more water if you want it a little thinner

3Stir in jalapeno and taste for seasoning

4Serve immediately or keep for up to 5 days

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Food

Death By Chocolate Pudding

Death by chocolate pudding
death by chocolate pudding

Death by Chocolate Pudding

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February 27, 2017

Hello! It has been awhile since I have posted but I have a lot of new recipes, articles, and beauty things coming the next few weeks so get ready.

This is a pudding dessert that will blow your socks off and it hides a serving of fruit in it .. Avocado! It is also completely dairy free so win win. When you make this and eat it you will never guess that there is avocado in this. I have to say that this is one of the best things I have ever eaten that is pretty damn healthy. If you love chocolate and dream of creamy chocolate goodness this recipe is for you. This is super simple and takes no more than an hour in total for setting time so make this today you will not regret it.

  • Prep: 10 mins
  • Cook: 1 hr
death by chocolate pudding

Ingredients

2 Ripened Avocados

1/2 cup Cocoa Powder

1/4 cup Almond Milk

1/4 cup Honey,Agave, or Maple Syrup

1 oz. Chopped or shaved dark chocolate pieces

Optional - Berries

Directions

1In a food processor place avocado, cocoa powder, almond milk, and honey and blend until creamy (might have to stop it and scrape down sides)

2Once blended place in fridge for at least one hour before serving so it can set

3Garnish with dark chocolate shavings and berries if you would like

4Enjoy!

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BreakfastFoodFood & Recipes

Coconut Hemp Pancakes

Coconut Hemp Pancakes

 

Coconut Hemp Pancakes

Coconut Hemp Pancakes

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February 17, 2017

So who doesn't love pancakes?! Unfortunately, pancakes can be very fattening and very heavy if you want a easy, tasty, & healthy pancake recipe you are in the right place. These pancakes I experimented with for awhile. I tried another version and thought they didn't resemble real pancakes enough so I tweaked a bit and added hemp protein to the mix as well as baking powder & wow what a difference. I have been baking with coconut flour more lately so you will see many more recipes utilizing it! I love it and think it is a healthy way to replace flour in many recipes. So in continuance with my breakfast recipe series I give you coconut hemp pancakes filled with great taste, fiber, and protein. Add peanut butter, honey, and fruit on top and YUM.

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 1
Coconut Hemp Pancakes

Ingredients

1/4 cup Coconut Flour

1 Egg

3/4 cup Almond Milk

1/2 tsp Baking Powder

1 tsp Almond Extract

1/8 tsp Salt

1/8 tsp Cinnamon

1 tbsp Hemp protein powder

1 tbsp Agave Nectar

Directions

1Add all ingredients into a bowl and combine using a fork or whisk until it is a nice batter

2 In a warm pan scoop half the batter you will have to spread a bit let cook on each side for 3-4 minutes or until golden brown

3Out of the pan spread nut butter and drizzle honey stack pancakes and repeat add berries and enjoy!

*Can drizzle with syrup or spread nut butter of your choice and honey
Makes one serving for you 🙂

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DessertDessertFoodFood & Recipes

Best Ever Raw Carrot Cake

Raw Carrot Cake

 

Raw Carrot Cake

Best Ever Raw Carrot Cake

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January 26, 2017

I love sweets and have been for the last two years making an effort  to eat less processed sweets and make my own at home. Here is my recipe for the best ever raw carrot cake ! I seriously swear you will love this and be hooked. The cake is moist and the perfect sweetness and has all the elements of regular carrot cake, the vanilla cashew cream makes this cake a home run. It is easy to make and you don't have to wait long to eat a piece 😉 Let me know what you think & Enjoy!

  • Prep: 1 hr 5 mins
  • Cook: 1 hr
  • Yields: 8 servings
Raw Carrot Cake

Ingredients

Cake

2 Large Carrots peeled and sliced

1 cup Chopped dates

1/2 cup Shredded coconut

1 cup Unsalted walnuts

1/4 cup Oat flour

2 tsp Cinnamon

2 tsp Fresh ginger minced

Cashew Cream

2 cups Cashews soaked in warm water overnight perferably or for a few hours

4-5 tbsp Honey or agave nectar or maple syrup

1 1/2 tbsp Melted coconut oil

2 tbsp Nut milk (I used almond)

1 tsp Vanilla extract

1 tsp Cinnamon

Directions

Cake

1Place all ingredients into food processor & pulse in a food processor until combined about 5-6 pulses

2In a coconut oil greased cake pan place and spread the "dough" sit in freezer while you make the frosting

3Should look like this 🙂

Best Raw Carrot Cake

Vanilla Cashew Cream

1Drain and place cashews and all ingredients into food processor

2Pulse together until smooth and creamy (test for sweetness)

3Frost top of cake then put back in freezer for 30-45 min & enjoy!

*The longer it's in the freezer the firmer it gets

*Soak cashews in warm water preferably overnight but at least for a few hours.

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FoodFood & RecipesLunch

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

 

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

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January 19, 2017

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 4 Servings
Mediterranean Chickpea Salad

Ingredients

2 Cans of chickpeas (drained)

1/2 cup Red onion diced

1 cup Quartered artichoke hearts drained and roughly chopped

1/2 cup Parsley chopped

1/2 cup Sun dried tomatos

3 Garlic cloves minced

1 Juice of fresh lemon

3-4 tbsp Olive Oil

2 tsp Cumin

Salt & Pepper to taste

Directions

1In a medium sized bowl place chickpeas, diced onions, parsley, artichokes, sun dried tomatoes (chop any large artichokes or sun dried tomatoes into more bite sized pieces)

2Stir together then add lemon juice, olive oil, garlic, cumin, salt & pepper and toss

3Let chill for an hour or more and enjoy 🙂

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