Friday, October 20, 2017

Stuffed Poblano Peppers! Yummeee

Football season puts me in the mood for spinach and artichoke dip.  But my lawd!  That stuff has a lot of fat in it. 

So I made these peppers to satisfy the craving and to eat something decadent and creamy without making my butt get bigger. Haha!

I soaked cashew nuts overnight. Then blended them with some water, salt, pepper, red pepper, and lemon juice to make a cashew cream cheese.  Then I added chopped spinach, orange peppers, cilantro and parsley.  Sprinkle cumin on top.  I stuffed this into Poblano Peppers.  Oh my!  I wish I had made more. 

This recipe has a base of one cup of cashews.  So it's about 850 heart healthy calories for the entire recipe.  Perfect for snacking to share an eat with other goodies like fruit or dinner for two with a salad. 

Come on Babay!  It's football Sunday!!!

Wednesday, October 18, 2017

Spicy Vegan Pho Setup!

Here is my chopping station.  I love to cut up every vegetable in the house and then add it to soup or salad or a bowl of pasta.  
This is my Pho setup.  I have fresh spinach and greens, peppers, jalapeƱo peppers, fresh herbs, and fresh lemon to squeeze over the broth when it is done. 

I also like to keep an array of spices to add to the mixture.  

Having fresh veggies on hand helps to make healthy meals quick and accessible at any time. Keeps me away from the chips and ice cream!


Tuesday, October 17, 2017

Vegan Pho First Attempt! be kind...

Ok. First of all. Let me just say that this was good as "EFF"! (Say it in your head.....you'll get it.  This is a family show.)

I soaked mushrooms in water, tamari and red pepper flakes overnight to make a broth.  Then added Chinese five spice, salt, pepper and a dash of nutmeg to taste. Yes. Nutmeg. Trust me.  
The next day-
Poured the room temp broth over various veggies of my choice and added fresh herbs. Everything in the fridge.... Ok?!
I also kicked it up with some cayenne to solve my runny nose.  Boom!  Fall's finest.  You can warm it for a vegan broth that is filling and warm and snuggly like your Boo!  It's up to you.  This recipe is flexible like me. :-)

You can use squash noodles, rice noodles, kelp noodles, pasta noodles or omit the noodles altogether. ....but then without noodles it won't be Pho. (Hey, Purists...This is my version of Pho.  Let's call it Fake Pho)

Bon appetit!

Monday, October 16, 2017

Finally Grew My Own Wheatgrass!

I had the seeds, the trays, no motivation!

Finally I grew this stuff and I love it.  Omg. So much better fresh from home than powdered!

I've been gone awhile... Just living life and maintaining through the challenges that make me grow and get better evey day.  (Read: Drama!) 
But in the midst of so called drama, there is always an opportunity to shine. So here I am...glowing like the sun!  
I juiced the grass in the Vitamix with water.  Strained it and drank it up.  I put some aside and froze it into cubes for smoothies later.  

I'm back.  I promise!!!! More recipes to come. I'm currently doing a raw challenge. So I'm eating raw vegan plant foods only for the next 7 days at least .... I'm on day 4.  I feel great. I'll post more later.  
MWAH!

Monday, May 22, 2017

Refreshing Wake Up Elixir

This is one of my favorites when I'm dehydrated.  After a run or workout or a hot dry day this is completely refreshing. 

3 oranges
10 oz of filtered water
1 tbsp of maple syrup or raw sugar
1 tbsp of flaxseeds 
1 small scoop of blue spirulina (any organic spirulina is an ok substitute)
Handful of crushed ice



Blend everything in a high speed blender until smooth.  Drink up and feel replenished!

Cheers!


Sunday, January 8, 2017

"Baked" Oatmeal Read: Cheap, Easy Breakfast!

This is my latest masterpiece ...Yes. I called it a masterpiece. My humility is staggering. 

This was inspired by a recipe I found here: 
http://www.epicurious.com/recipes/food/views/baked-oatmeal-365069

Baked Oatmeal is "old school" and a great way to send yourself and the kids out on a cold winter day. It's also a great dish to serve guests.  But on my quest to eat heart friendly foods that don't contain animals, I wanted to find a plant based version that fit my current health and fitness goals. 

So here we go..... 

Overnight oats are all the rage. So I used that premise to come up with my version of an Oatmeal "Bake".  

The night before I soaked almonds in filtered water and oats (You can use steel cut or whole oats but not instant)


Here is my entourage of ingredients waiting to be a meal!

After soaking overnight I rinsed the almonds and drained the oats. 

Add 1tbsp vanilla and 2tbsp to 1/4 cup of raw sugar, maple syrup, honey or agave to the 1 cup of soaked, rinsed almonds and 1 cup of water. Blend together to make almond cream. 

I strain the cream in a mesh strainer to make sure it's nice and thick. And then stir about 1/4 cup of the cream into the oats. Reserve the rest of the almond cream for coffee and smoothies and late night time snacking. You heard me......next time you want a drink at night try a cup of almond cream. Reminds me of Bailey's Irish Cream...but I digress. 

I use 1 1/2 cups of oats (weight before soaking) for this recipe.

Once mixed I put the oats into a ceramic dish. 

Next up. The topping. I mixed one cup of blueberries, 1/2 cup of walnuts and 5 pitted dates. I prepped this in the Vitamix  to make a crumble. 

Spread this mixture on top of the oats. Then sprinkle this ensemble with some nutmeg and additional sweetener of choice. 

Top the entire oatmeal "bake" with more blueberries and walnuts to garnish.  

Now....you can put this in the dehydrator to warm it or serve it as is.  Either way you can't lose!

I want to eat the whole bowl, but for reference sake this serves 4. 
For those of you who aren't greedy like me please share. This is lovely presented in a martini glass or decorative ramekins. 

It will keep in the fridge along with the almond cream for 2-3 days. I cover mine as is and store the almond cream in a glass milk bottle (shown below). This is a lovely way to start the day with a cup of coffee or tea. 

Nom nom! Bon Apetit!

Tuesday, January 3, 2017

Day of Healthy Eating - What Did I Fuel with Today?

Heres a quick post showing what I ate during my fueling window.  I now choose to fuel from 12-8pm on my training days.  I am working toward some maximum results and resetting my metabolism.  I will start blogging on that this week.  
For today...here's what I ate to start off a 2017 first quarter training regimen. 

Coffee with Almond Cream and Black Tea until noon 
 
Lunch at noon was guac and pita crips followed by some Asian noodles. 

Snack around 5pm 

Daily Green Juice 
Cashews
Dried Mango
Orange Slices




Dinner 7:30pm

Asian Noodles and Steamed Broccoli 


I pack a cooler bag with an ice pack and keep it in the car with my food.  At lunch time I went to the park and ate in the rain.  I like to get outside and get fresh air at lunchtime.  Office air is recycled and toxic. 
PM snack was also eaten in the car on the way to pick up the kiddies from school. 

Share the ways that you eat healthy on the go. 

Bon Apetit!