whole foods

Copycat {whole foods} Tropical Green Smoothie

I am really really excited to tell you guys that I am an official contributor for Olympic gold medal winning gymnast Shawn Johnson’s website The Body Department! The goal for Shawn and TBD is to provide a safe and healthy place for young women to come and talk about health and body image in a positive way. You can see my Contributor Profile on TBD, where Shawn will be sharing some of my recipes and tips to live a healthy vibrant life! She also posts some great workouts that you guys will love!

I went to Whole Foods the other night after spin and ended up ordering the BEST smoothie. I’ve been making my Simple Green Smoothie every morning, but I’m quite certain that this is my new go to! The best part is that it’s just as simple to make! See my video below to watch me make this smoothie step by step!

Below is the 24 oz Tropical Green Smoothie that I purchased from Whole Foods for $5.95.
It consisted of spinach, coconut water, banana, pineapple, and mango.
Whole-Foods-Tropical-Green-Smoothie-1
I love getting smoothies from juice bars and markets when I’m low on time and groceries, but sometimes I don’t think their smoothies are thick enough for my liking and I drink them in a nanosecond. My recipe is a little bit thicker but to my knowledge, tastes exactly the same as theirs! If you like thick smoothies, you are in the right place! But if you like your smoothies a little thinner, no problem, just add some extra coconut water to this recipe!

Below is my Copycat Tropical Green Smoothie!

Whole-Foods-Copycat-Tropical-Green-Smoothie-3
Copycat {whole foods} Tropical Green Smoothie
Serves 1

1/2 – 1 cup coconut water (I used O.N.E.brand)
1 frozen banana
1/2 cup pineapple
1/2 cup mango
huge handful of spinach

Start with 1/2 cup of coconut water and add more if needed or desired. Blend until creamy and smooth.

Vitamix Blending Tips:
Some of you have asked me what settings I use on my blender.
Vitamix blenders can look intimidating, but they are so easy to use!

  • Start by placing all of the ingredients into the blender, followed by the lid, and plunger.
  • I usually start off on variable 5 as I jam all of the ingredients down with the plunger.
  • Once the ingredients have all been pushed to the bottom, I like to bring the variable speed up to 7 or 8 until it starts moving on it’s own without the plunger.
  • Once the ingredients start blending without the help of the trusty Vitamix plunger, I hit the “HIGH” switch and let it run until it blends super smooth and even!

Whole-Foods-Copycat-Tropical-Green-Smoothie-2
I hope you guys enjoy this smoothie as much as I did!
And I apologize for all of the smoothie recipes recently, it’s so hot in CA! We literally haven’t had winter at all here, boooo. I want snow and hot soup!

‘Cheesy’ Kale Chips

Cheesy-Vegan-Kale-Chips-3

So how do you make vegan ‘Cheesy’ Kale Chips without the cheese?
Nutritional Yeast!
Don’t let the name scare you, it might sound funky, but it’s really good, and really good for you! Nutritional yeast is popular with vegans & vegetarians and those who are health-conscious. As a reliable source of vitamin B12 (important for brain and immune system functions), nutritional yeast is often used as a dairy-free substitute for cheese because of its similarities in taste.

nutritional-yeast

Health Benefits of Nutrtional Yeast Include:

  • Kosher & gluten free
  • Dairy free
  • 18 different amino acids, making it a complete protein, with 8 grams of protein per serving (2 tbsp)
  • Only natural animal-free source of the all-important B vitamins
  • Helps maintain ideal intestinal ecology
  • Helps improves blood production
  • Helps in maintaining optimum cholesterol levels
  • Helps improve liver health and function

Including Nutritional Yeast in Your Diet:
Besides the awesome health benefits of nutritional yeast, it has a nutty and cheesy taste, making it a popular diary cheese replacement for vegans.  Here are some creative ways in which nutritional yeast can be included in your everyday diet:

  • Topping for popcorn, instead of butter and salt
  • In on your scrambled eggs
  • Nutritional yeast “cheese” can be made to adorn a vegan pizza or lasagna
  • Add to soup to give it a creamy texture without adding milk
  • On baked or in mashed potatoes
  • Can be used as a cheesy pasta sauce
  • Mix with vinegar and oil for a salad dressing

nutritional-yeast-brands

KAL Nutritional Yeast Flakes 22oz & Bragg Premium Nutritional yeast Seasoning
(Both purchased at Whole Foods)^

Buying Nutritional Yeast:
Most health stores (I buy mine at Whole Foods and Sprouts) and some grocery stores carry nutritional yeast. At times it can be labeled as ‘savoury yeast flakes.’ It’s sold in canisters, packages, shakers, and sometimes bulk bins.

* Nutritional yeast is not brewers yeast – it’s a deactivated yeast with texture similar to cornmeal that is often used by vegans as a good source of B vitamins and as a complete protein. (Complete proteins have all essential amino acids – this is hard to get for those who don’t eat animal proteins.) It gives a “cheesy” feel in this recipe. Find it in the supplements section of most health food stores.

Cheesy-Vegan-Kale-Chips-1
Cheesy-Vegan-Kale-Chips-4‘Cheesy’ Kale Chips
Serves 4

1 bunch of curly kale
1 cup cashews + water to soak
1/2 Red Pepper, seeds removed
2 Tbsp fresh lemon juice
1/4 cup nutritional yeast*
1 tsp agave nectar
Salt + Pepper (to taste)

Preheat oven to 375 degrees. Place cashews in a bowl and cover with room temperature water for at least 2 hours. After cashews have soaked, strain the water and discard. Rinse and dry the kale. Remove the kale leaves from stems and tear into chip sized pieces. Combine all ingredients in a food processor and blend until the sauce becomes smooth and creamy. Pour the sauce mixture over kale and massage into kale and toss with your bare hands, coating each leaf. Place kale a baking sheet covered with aluminum foil (sprayed with nonstick or olive oil cooking spray). Bake for 20 minutes. Check chips after 15 minutes of baking to ensure they’re not burning.
Note: The chips may need to bake for a shorter or longer period of time depending on how much “cheese” sauce is on them. Timing is crucial for these chips: If they are undercooked they will be soggy, but if overcooked they can easily burn, so be sure to check on them frequently.

Cheesy-Vegan-Kale-Chips-2

Juice Pulp Crackers

Hi everybunny!

I hope you guys are having a great week so far!
I wanted to start by saying THANK YOU for your support with my last post. There are so many times that I struggle with body image and/or eating and just want to crawl into my bed and lock myself in my room because I’m ashamed, upset, and flat-out sad… but time and time again you guys have shown me that I am most definitely not alone, and have nothing to be embarrassed about. Your comments were so empowering and I appreciate your vulnerability and honesty. You are all so strong and seriously beautiful writers! I love you guys so much. My readers make me so incredibly happy each and every day. Expect a giveaway this week, to show my love and appreciation!

So I just found out this week that my “advertise” contact form has not been working. Ahhhh! This is the WORST! I apologize to anyone who has messaged me in the past few weeks and not gotten a response. I feel so unprofessional and cannot even imagine how rude people must think I am. I am working with my web host to get my contact form working again. In the meantime, if you have a professional inquiry please email me at: Screen Shot 2013-11-18 at 11.12.39 PM.

I also wanted to say sorry for being MIA last week! I was in Texas for a wedding and then in Arizona visiting my friends at Natural Delights and judged the recipe contest at the 2nd Annual Yuma Medjool Date Festival! There will definitely be some new Medjool date recipes coming up and possibly a giveaway for you guys!

Finally, here is the recipe I promised!
Sorry for the delay : ( and thank you for your patience!

Juice-Pulp-Crackers-8

Don’t you hate seeing food or nutrients go to waste?

Although most of us use juice pulp for compost or unfortunately throw it away… many people don’t realize that they are leaving behind all of the great fiber that the fruits’ and veggies’ skins contain.

Fiber serves a very important role in our diet. When eating whole fruits and vegetables, the natural fiber helps to slow down the process in which the body breaks down and releases sugar, which prevents blood sugar from spiking and crashing. Fiber can also help you feel fuller longer and keeps your digestive system running smoothly and efficiently.

Bottom line, there is value in this often-neglected pulp!

Next time you make a juice, think twice before tossing the pulp!
It’s easy to transfer your fibrous juice pulp into hearty and delicious Juice Pulp Crackers.

Juice-Pulp-Crackers-9I love slathering hummus on my Juice Pulp Crackers!

Juice-Pulp-Crackers-10
Juice-Pulp-Crackers-1
Juice-Pulp-Crackers-2
Juice-Pulp-Crackers-3
Juice-Pulp-Crackers-4
Juice-Pulp-Crackers-5
Juice-Pulp-Crackers-6
Juice-Pulp-Crackers-7

Juice Pulp Crackers
Makes about 25-30 crackers

2 cups juice pulp
1/2 cup ground flax meal
1 tsp sea salt
2 tsp thyme (I used dried)
1 tsp black pepper
1/4 cup water

*Make sure that all inedible seeds and skin are removed from produce before juicing if you intend to use the pulp for crackers!
Preheat oven to 350 degrees. Combine all ingredients in a food processor. Slowly add water until the mixture is well combined but still sticky (The amount of water may vary based on how watery your pulp is). Cover a baking sheet with parchment paper and spread the mixture out very thinly (you want this as thin and even as possible). You will want this to be as thin as possible or your crackers may turn out bready versus crunchy. Bake for 30-40 minutes until crispy. Remove from oven and cut into 1.5 inch squares.

Note: Like kale chips, these don’t store very well, so they are best to eat the same day they are made!
Dehydrating: If you have a dehydrator you can spread the mixture evenly onto a teflex or “fruit leather” dehydrator sheet. Set dehydrator to 115 and for 5-6 hours, flip the cracker over, and dehydrate for an additional 4-5 hours until crunchy.

The pulp for these crackers was from my Glowing Green Juice so I thought that thyme, salt, and pepper was a great addition, but feel free to experiment with different spices and seasonings! Cayenne would give a ice kick to your crackers!

Lentil Loaf

Motivation Monday: “Eat to live, don’t live to eat.”

Hoppy Monday! I hope everyone had a great weekend! Things here have been busy busy busy. The past week was jam packed with exciting meetings and events, and later this week I’m off to San Francisco to speak at the 2013 Produce for Better Health Annual Conference: The Consumer Connection! I’m so lucky to have this dream job! You have no idea how happy I am to be back blogging. It’s so inspiring to hear from readers about their accomplishments with healthy eating. You guys make me so happy and proud! Love my little bunny fam!

Did you guys catch Justin Timberlake dressed as a block of tofu in the “Veganville” skit on on SNL? TOO FUNNY! I was crying laughing, and of course I spent my entire Sunday singing “Brown Rice Baby” and “Awww Veg Out!”

SNL VeganvilleYou have to watch JT’s Veganville skit!

A few days ago I asked the RFFMBT Facebook community if they have any food allergies. I found out that tons of you guys have not so fun allergies like myself. I’m not sure if I have elaborated on this before, but I am allergic to blueberry, acai berry, blackberry, boysenberry, mulberry, cranberry, goji berry, strawberries, huckleberries, current, pomegranate, cantaloupe, honeydew, watermelon, pumpkin, zucchini, and squash. Yes you read that right, squash. I found out the hard way after eating my Acorn Squash and ending up in the walk-in just minutes later. THANK YOU EPIPEN! Just when I thought I couldn’t be allergic to anything else, I’ve been having chronic hives every single day. Ugh, it’s totally getting on my nerves! It makes me so itchy and uncomfortable that at times I can’t sleep.

I made a last minute emergency appointment with my allergist when I woke up last Wednesday covered in hives. I haven’t changed my laundry detergent, shampoo, conditioner, lotion, face wash, or anything else along those lines. We’re trying to determine what the heck is going on, and so far… my doctor wants to have me tested for other possible autoimmune diseases (mainly Lupus) as well as Celiac Disease. Skin/scratch testing for other allergies is out of the question since I have Dermographia. If you haven’t heard of Dermographia, it’s a skin condition in which red, itchy lines and hives appear when the skin is scratched or irritated. It’s basically a fancy word for “I can write my name on my skin.” Do any of my readers have Dermographia? I wold LOVE to talk to you!

Enough allergy talk. Onto the food! Lentil Loaf is a great option for anyone who wants to try a Meatless Monday dinner! This Lentil Loaf is hearty, filling, and packed with plant power! Also Gluten free, soy free, and dairy free! I have a feeling this one could be boyfriend or hubby approved. It’s darn good.

Why Lentil Loaf is a serious plant POWERhouse:
Lentils: Excellent source of fiber and plant based protein.
Carrots: Contains beta carotene, which is essential for eye health.
Onion: Flavonoid antioxidant, quercetin provides anti-inflammatory benefits.
Garlic: Contains antioxidant properties and helps to maintain healthy blood circulation.
Parsley: Vitamins A and C strengthen the body’s immune system and work as anti-inflammatory agents.
Walnuts: Omega-3 fatty acids.
Whole Rolled Oats: Filled with fiber to keep you full and regular.
Sun Dried Tomatoes: Vitamins A, C, E, and Lycopene.

Lentil Loaf

Lentil Loaf

Lentil LoafI placed the finished Lentil Loaf over a bed of red kale in attempt to get a pretty photo. haha. These pictures don’t do it justice!

Lentil Loaf
Serves 4-5 – Chef AJ

1 1/2 cups cooked lentils
1 1/2 cups carrots (chopped)
1 cup finely chopped red onion (about 1 onion)
1 clove garlic
1/4 cup chopped Italian parsley, finely chopped
1 cups raw walnuts, divided
1 cups uncooked whole rolled oats, divided
1 tablespoons sundried tomato powder – see note 1

Preheat oven to 350 degrees F. Puree the cooked lentils in a food processor until smooth. Transfer lentil paste to a mixing bowl. Puree carrots until smooth (it is ok if they become slightly liquid like. Transfer pureed carrots to the mixing bowl. Place onion, garlic, and parsley in the food processor and pulse until finely chopped. Transfer onion, garlic, and parsley to the mixing bowl. Put half a cup of the walnuts and half a cup of oats in the food processor and blend until flour-like consistency is achieved. Transfer the ground walnuts and oats to the mixing bowl. Roughly chop (into small pieces) the remaining half cup of walnuts and add to the mixing bowl along with the remaining half cup of whole uncooked oats (for texture). Add sun dried tomato powder and mix all ingredients together. Lightly coat a standard 9 x 5 loaf pan with nonstick cooking spray. Pour mixture into the pan and bake 30-35 minutes until golden brown. Remove from oven and let it stand for 10 minutes before inverting onto a serving dish. Invert onto a plate, slice, and serve hot.

Note 1: If you cannot find sun-dried tomato powder, you can easily make your own. Just grind sun-dried tomatoes (not in oil) in a magic bullet or coffee grinder! Just Tomatoes are dryer than most, so it will turn out more like a powder. Any sun-dried tomatoes not packed in oil will work great. Store extra sun-dried tomato powder in the fridge.
Note 2: Don’t worry about cleaning the food processor in between foods as they will all be mixed together in the end.
Note 3:  You can drizzle with your favorite organic condiments such as ketchup, mustard, BBQ sauce or even some leftover Vegan Tomato Soup!

Lentil Loaf

Lentil Loaf

Come to think of it, this would make excellent vegan burger patties or maybe the filling for a stuffed pita pocket! Lunch and dinner for the next couple of days… done and done!

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

1 2 3