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

Gargantuan Green Giant

Prepare yourselves for the greenest green smoothie ever:
THE GARGANTUAN GREEN GIANT!

I was really craving ice cream the other night so instead of giving in, I started experimenting in the kitchen. I pulled out all of my favorite ingredients at the moment and decided to combine them into a smoothie. It turned out soooo creamy and actually tasted like a sugar cookie. Strange how those things work, right? Use healthy ingredients… end up with a creamy melty sweet treat! I love when that happens! Although I had this for dessert, I would probably have it for a meal because it has a great balance of whole grains, produce, and healthy fat. All you need is some protein powder and you would be good to go! The smoothie ended up being pretty big, so I told myself that I would only have half and save the rest for later. Well, that didn’t happen… and then I ended up wide awake pinning things on Pinterest! You guys are going to love this one! It’s a huge energy booster and so healthy, yet extremely delicious! Plus it is really hearty and filling, you won’t be hungry again for hours.

The ingredient list may look overwhelming and long, but everything can be found at Whole Foods or your local health food store. To get more organized and make the process faster, get out all of the measuring cups and ingredients and put them on the counter before you begin. This way everything will be easily accessible and ready to scoop and blend!

Gargantuan Green Giant
Serves 1

3/4 cup unsweetened almond milk
2 cups fresh spinach
1 frozen banana
1/4 cup rolled oats
2 Tbsp almonds
2 Tbsp unsweetened shredded coconut
1 Tbsp cocoa powder
1/2 Tbsp chia seeds
1 tsp Spirulina powder
1/2 tsp vanilla
6 drops liquid stevia or other natural sweetener
6 ice cubes

Combine all ingredients in a high powered blender and blend until smooth. Enjoy cold.
Note: If you do not have a high powered blender such as Vitamix or Blendtec, start by blending the hard ingredients (i.e. almonds, oats, and spinach) with the almond milk to ensure they are thoroughly blended. Then gradually add the other ingredients. You could use a Tbsp more of almond milk or water to get the blender running smoothly because this smoothie is rather thick.
Side Note: If your blender cannot handle almonds at all, substitute for 1 Tbsp of unsalted almond butter.

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Dinner, Lunch, Recipes, Vegan, Vegetarian

Tempeh & Green Vegetables With Tangy Peanut Sauce

The other day, I was excited to see an email from my old college roommate Dominique, who sent me an oishii (delicious) vegan, Asian-inspired recipe that we have both been oohing and awwing over.  Dom and I met on move in day at school and we bonded over our matching Hello Kitty toasters, and were inseparable ever since. Oh the power of the kitty! We both obsessed over Japanese culture, fashion, and cuisine and used to have “Panda Food” for dinner about 5 nights a week. Wow have we both come a long way since our Panda Nights of ramen noodles, Ling Ling potstickers, and white rice! We’ve traded in our amateur “Panda Food” for some sophisticated recipes, good enough for a geisha.

I made a few tweaks to the original recipe to make it Rabbit Food Pyramid friendly, and used low sodium vegetable broth to stir-fry  the veggies and tempeh instead of oil. Tons of Asian dishes are cooked in oils, which quickly adds countless calories and fat to a once healthy vegetable based dish. Olive oil is a great source of heart healthy fat when it is uncooked, but it’s properties are changed once it is heated to a certain degree, so I like to cook my vegetables in low sodium vegetable broth to achieve similar results.

Tempeh is one of my favorite proteins. It’s similar to tofu because it is made from soybeans, but it’s taste and texture are completely different. Tempeh is much more textured and firm since the soybeans are cooked and slightly fermented, and has a mild nutty flavor. It’s low in fat and high in protein and calcium, making it a great addition for stir-frys and salads.

Tempeh & Green Vegetables With Tangy Peanut Sauce
Serves 1

Veggies:
3oz tempeh, cubed
½ cup frozen spinach
½ cup green bell pepper, chopped
½ cup broccoli
¼  cup chopped yellow onion
¼ cup un-shelled edamame
¼ cup low-sodium vegetable broth
½ clove garlic, minced

Sauce:
1 Tbsp  unsalted peanut butter
1 Tbsp low-sodium soy sauce
1 Tbsp apple cider vinegar
¼ tsp garlic powder

Pour vegetable broth into a pan over low heat. Combine tempeh, spinach, bell pepper, broccoli, onion, edamame, and garlic in the pan and cook until vegetables are tender and vegetable broth has been soaked in. In a separate bowl while vegetables and tempeh are cooking, whisk together all sauce ingredients; if desired, add a bit of water for a thinner consistency. Set sauce aside. When vegetables have finished cooking, add the peanut sauce and coat evenly. Enjoy warm.

The Rabbit Food Pyramid Breakdown
Produce: spinach, bell pepper, broccoli, onion
Whole Grain: you may enjoy with 1/2 cup cooked brown rice if desired.
Protein: tempeh and edamame
Plant Based Fat: peanut butter

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