Recipes

Recipes

Lunch, Recipes, Vegan, Vegetarian

Quick Kale Salad

I just found the best dressing at Wold Foods! You guys know that I am obsessed with Chef AJ’s Hail to the Kale Salad. Well, I found a quick fix for the dressing if you don’t have the ingredients on hand or are short on time. Whole Foods is now making a Health Starts Here: Sesame Ginger Dressing with no oil added. I swear this dressing was created by Chef AJ herself. It is almost spot on to her original recipe and I am soooo excited!

Quick Kale Salad
The Sesame Ginger Dressing is gluten-free and has excellent nutrition stats coming in at only 70 calories, 5g fat, 4g carbs, 2g sugar, and 2g protein per serving (2 tablespoons).
Plus the ingredient list isn’t too bad either:  sesame tahini , pear juice , almonds, tamari, orange juice, rice wine vinegar, ginger puree, chives, and xanthan gum.

To cut down prep time even more, grab a bag of Harvest Sensations pre-washed Organic Kale! There is no excuse for not eating a healthy lunch because this is the absolute easiest thing to prepare. Massage the kale with Sesame Ginger Dressing and store in an airtight container. I love kale salads after they have marinated overnight in the fridge. It really let’s the flavor absorb and makes the kale less tough.

Eating this as I type!
Quick Kale Salad

Quick Kale Salad

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Breakfast, Recipes, Snacks, Vegan, Vegetarian

Quinoa Granola

Ok granola lovers, today is your day! HEALTHY GRANOLA!
Can I get a woohoo?!

Most store bought granolas are loaded with unnecessary amounts of refined sugar and contain nearly no protein. I’m a granola lover, but it’s hard for me to find a good healthy granola, so today, I made my own! Not going to lie, I burned the first batch because I forgot about the altitude here in Denver! It was totally worth it though, this granola is so delish! It has the perfect amount of crunch and sweetness with the addition of protein from quinoa. Oh ya, it’s also vegan and gluten free! I might add some raisins next time!

Quinoa Granola

Let’s talk about why this granola is so excellent!

Quinoa (keen-wah)
Quinoa is a complete protein containing all nine essential amino acids.
Twice the fiber over most other grains.
High in iron.
Gluten free.

Flaxseed
Fich in monounsaturated fatty acids like oleic acid.
Excellent source of omega-3 essential fatty acids.
Contains B-complex vitamins such as riboflavin, niacin,thiamin, pantothenic acid, vitamin B-6, and folates.

Coconut
Great source of manganese.
Improves digestion with dietary fiber.
Contains plant-based healthy saturated fat, monosaturated fat, and Omega-6 fatty acids that promote weight loss and increase HDL or “good” cholesterol levels in the body.

Agave
Natural sweetener.
Lower glycemic value than regular refined sugars.

Quinoa GranolaQuinoa Granola
Makes 2 servings

1/4 cup uncooked quinoa
1 Tbsp whole flaxseed or chia seeds
1 Tbsp shredded unsweetened coconut
1 Tbsp agave
1/4 tsp cinnamon

Preheat oven to 375 F. Combine all the ingredients in a mixing bowl and mix well. Spray baking sheet with nonstick cooking spray. Spread the mixture thinly on a baking sheet. Bake for 10-15 minutes. Once the granola has started to turn a golden brown, remove from oven and let cool (this will let the granola set so you will have different sized pieces). After the granola has cooled for about 5 minutes remove from baking sheet with spatula.

You can portion this granola into halves and eat it as a little mid afternoon pick me up snack, or make it into a filling, protein packed breakfast by combining it with the following:

6oz of plain nonfat Greek yogurt
1/2 banana
1 serving of quinoa granolaQuinoa Granola
Quinoa Granola
Quinoa GranolaThe Rabbit Food Pyramid Breakdown
Produce: banana
Whole Grain: quinoa
Protein: greek yogurt
Plant Based Fat: flaxseed and shredded coconut

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Breakfast, Desserts, Lunch, Recipes, Snacks, Treats, Vegetarian

Girl Scout Cookie Smoothie

Motivation Monday: “Suck it up now and make healthy choices so you don’t have to suck it in later.”

The other day, I was organizing files on my computer and came across this photo. I was speechless to say the least. Although I strongly dislike seeing photos of myself at my heaviest, I cannot hide what I looked like for many years of my life. This is what shaped me and my character, and gave me a completely different outlook and goal in life. I thought I would share this photo as a reminder of all of my accomplishments. Even if I fell off that wagon a few times, I have come such a far way and love my new lifestyle! Take a moment to acknowledge all of your healthy accomplishments, whether it’s taking the stairs instead of elevators, switching from refined grains to whole grains, or hitting a milestone on your weight loss journey. You should be so very proud of yourself. As I always say, all of the little things help you reach your goal!
Before & After

With that being said, it’s time for a healthy version of a not-so healthy favorite! Ahhhh yes. ‘Tis the season of Girl Scout Cookies. It seems as though this year those adorable little ladies have made it even easier to find those scrumptious cookies with their cookie finder iPhone app and “find cookies” locator on their official website. Refrain!
PUT DOWN THE THIN MINTS!
Coookies. why. must. you. be. so. addicting?

I thought I would bring back one of my favorite smoothie recipes to help you guys get through this cookie season sans weight gain! As usual, this one has an extra special ingredient: spinach! A tasty take on the green monster!

Thin Mint Protein Smoothie
Girl Scout Cookie Smoothie: Thin Mint
Serves 1

1 cup frozen spinach (or 2 cups fresh)
1 cup almond milk
2 scoops chocolate protein powder
1/4 cup rolled oats
1/8 tsp peppermint extract

Toppings:
1 Tbsp walnuts
1 Tbsp 70% dark chocolate chips

Combine the almond milk, spinach, protein powder, rolled oats, and peppermint extract in a high powered blender and blend until smooth. Transfer to a glass and top with walnuts and chocolate chips and enjoy with a spoon!
Note: If your blender has a hard time blending certain things, start by blending the milk and frozen spinach first and then add in the oats, followed by protein powder and peppermint extract.

Thin Mint Protein Smoothie
The Rabbit Food Pyramid Breakdown
Produce: spinach
Whole Grain: rolled oats
Protein: protein powder
Plant Based Fat: walnuts and dark chocolate chips

What healthy accomplishments have you made? Let me know in the comments! xo
Thank you so much for all of your awesome veggie restaurant suggestions for me while I’m here in Denver! I am so excited to try them!

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Breakfast, Recipes, Vegetarian

Valentine Toast

Happy Valentine’s Day my little love bunnies!
I hope everyone is having a lovely day!
Valentine Toast
Valentine Toast
Valentine Toast

Serves 1

1 egg
1 slice whole-grain bread

Using a cookie cutter or knife, cut a heart out of the center of the bread. Spray a pan with nonstick cooking spray. Place the bread in pan over medium to low heat. Crack an egg and place it in the heart cutout. Cover the pan and allow to cook for a few minutes until whites are cooked through. Transfer the finished toast to a plate and adorn with Sriracha or Tabasco hearts. Top the remaining bread heart with homemade Cherry Chia Jam. Happy Valentine’s Day!
Note: I used a 2.5 inch heart shaped cookie cutter.
Cherry Chia Jam

Cherry Chia Jam
Makes about 1 cup of jam

1 cup cherries or berry of your choice (I used frozen pitted cherries)
1 Tbsp chia seeds
1 Tbsp water

Defrost the cherries under warm water until thawed and remove pits if necessary. Place the cherries and 1 Tbsp of water in a blender and pulse until cherries are mashed, but not completely pureéd. Transfer the mashed cherries to a jar and stir in the chia seeds. Refrigerate for about 60 minutes until chia seeds expand and turn the content into a thick jam.

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Desserts, Raw, Recipes, Vegan, Vegetarian

Valentine’s Day Cookie Sandwiches

Valentine’s day is just around the corner. You’re probably imagining a romantic day filled with love, teddy bears, flowers and chocolate. That’s right, mouth watering, stomach ache inducing amounts of chocolate. Americans will purchase around 58 million pounds of chocolate during the days leading up to V-day. Oh my goji, that’s a lot of chocolate! Instead of going the traditional route of store bought truffles in heart shaped boxes, branch out and make something healthy and delish!

These gluten-free, dairy-free, soy-free, vegan bite-sized treats provide healthy plant-based fats, natural sugars, macronutrients, and tons of flavor that will satisfy your sweet tooth, give you a little burst of energy, and keep you away from the truffles! Oh, and did I mention… No baking required?!

If you’re short on time, skip the filling and just make the outer cookies for a fun dessert!

Valentine's Day Cookie Sandwiches
Valentine's Day Cookie Sandwiches
Valentines Day Cookie Sandwiches
Makes about 24 one inch heart shaped sandwiches

1 cup pitted Medjool dates (pitted)
1/2 cup unsalted sunflower seeds
1/2 cup walnuts
3 Tbsp raw cacao powder (or 4 Tbsp cocoa powder)
1/2 tbsp pure vanilla extract

Filling:
1/2 cup raspberries
2 Tbsp coconut flour
1 Tbsp coconut oil
1 Tbsp honey or agave
1 tsp vanilla

Blend the sunflower seeds and walnuts in a food processor until finely ground but not a nut butter consistency. Add the cacao powder and vanilla extract and blend again until mixed evenly. Remove pits from dates. Add the the dates and process until a dough like mixture is formed. You should be able to sculpt the dough without crumbling. Remove the dough from the food processor and transfer onto a large piece of wax paper. Cover the top of the dough with wax paper, and flatten with a rolling pin. Place the flattened dough in the freezer (with both sheets of wax paper) while you make the filling. For the filling, combine raspberries, coconut flour, coconut oil, honey, and vanilla in a food processor and blend until smooth. Transfer the filling mixture onto a large piece of wax paper. Cover the top with another piece of wax paper and use a rolling pin to flatten. Transfer the filling (with wax paper) to the freezer. While the filling is setting, remove the outer dough from the freezer and remove the top layer of wax paper. Using a 1 inch heart shaped cookie cutter, cut the dough into hearts. Remove the filling from the freezer and remove the top layer of wax paper. Using the cookie cutter, cut the filling into hearts. Place one heart of filling over one cookie heart, and top with another cookie heart to form a sandwich. Store in the freezer until served.
Note: I used frozen raspberries in the filling to expedite the setting process.

Valentine's Day Cookie Sandwiches

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