Category Archives: Vegan

IMG_0518

Carrot Cake Petifores {vegan and gluten free}

One of my very closest friends for almost 20 years now (man, I’m getting old) is getting married!!!  I was asked to do the food for her bridal shower (more on that in another post).

In trying to appease all the different diets out there, I made these Carrot Cake Petifores that are vegan and gluten free (two birds, one stone!).

IMG_0464

I found this nifty little tool at Bed, Bath, and Beyond. It cut little rounds out of my cake, lickty split.

IMG_0465

Now, you could just bake up the carrot cake in a 9×13 dish or use two cake rounds, but what’s the fun in that?

Continue reading

IMG_0757

Tropical 3 Ingredient Energy Bars

So remember these from a few weeks ago?

They were so popular (and so delicious) I decided to do a tropical spin on them!

IMG_0754

And I hate to tell you this, but I like these even better than the originals.

IMG_0749

Date, apricots, and macadamia nuts make for a winning combination!

Enjoy!

Tropical 3 Ingredient Energy Bars
 
Prep time
Total time
 
Tropical 3 Ingredient Energy Bars
Author:
Serves: 15
Ingredients
  • 1½ cups dates (I used deglet noor)
  • 1½ cups dried apricots
  • 1½ cups macadamia nuts
  • ⅓ cup white chocolate chips (optional)
  • ⅓ cup shredded coconut (optional)
Instructions
  1. Place the dates, apricots, and macadamia nuts in a food processor.  Blend until a thick dough forms.  It will take a couple of minutes.
  2. If adding optional ingredient, place dough into a bowl and mix the white chocolate chips and coconut in with your hand.  If not using optional ingredients, skip this step.
  3. Press mixture into a greased 9x13 pan. Refrigerate until firm.  Cut into 15 pieces.
  4. Eat!

Nutrition Facts

Calories: 154, Fat 10 g, Carbs 16.9 g, Protein 1.7 g

IMG_0425

{5 Ingredient 5 minute} Hummus

This post brought to you by Fit’s Moms Blog.

So I love hummus.

On pretty much anything thing.  I think I eat these at least twice a week. But it seemed like a lot of calories for just a couple of tablespoons of the stuff.

So I set out to try and remedy that.

IMG_0428

And this version that I came up with is just a delicious as other versions, but want to know my secret???

Continue reading

IMG_9897

Mexican Quinoa Bowls

Wanna know the best way to eat mexican quinoa?

IMG_9892

 

This way.  No recipe needed. Just mix together some mexican quinoa, black beans (I like the cuban style ones from Trader Joe’s), finely chopped onion and cilantro, and feta cheese. (Then if you are like me, douse the whole thing in Lindy’s hot sauce but it has to be green).

I seriously think I’ve eaten this every day for the past 8 days at least.

To make vegan, just leave out the cheese or use a vegan alternative.

IMG_9884

Mexican Quinoa

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

So, who has tried my Mexican rice?  It’s good huh?

IMG_9883

Well, I bought one of the huge bags of quinoa from Costco and have been trying to use it up ever since.

So I had this crazy idea, what if I used quinoa instead of rice?

IMG_9887

And you know what?  I like it even better.  But please don’t tell the rice, it might get its feelings hurt.

Mexican Quinoa
 
Prep time
Cook time
Total time
 
Mexican Quinoa
Author:
Serves: 6-8
Ingredients
  • 1 tablespoon oil, (I like to use extra virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, grated
  • 2 cups quinoa
  • 1 small can tomato sauce
  • 2 cans of vegetable stock
Instructions
  1. Cook the onions and garlic in the oil for 5 minutes.
  2. Add in the quinoa and cook for 3 more minutes.
  3. Stir in the tomato sauce and cook for 2-3 minutes.
  4. Stir in the stock, 1 teaspoon of salt, and bring to a boil.
  5. Cover. Reduce to a simmer and cook for 20 minutes, or until quinoa is tender.
  6. Fluff with a fork.
  7. Eat!

IMG_9956

Sweet Potato and Lentil Stew

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

So, the cold weather is on its way out (well, we never really got winter here in sunny Southern California), but for the rest of you sunny days are a comin!!!

So you better make this soup before it gets too warm!  It’s so good!

IMG_9961

Plus, its made in the slow cooker!  And lets not talk about the fact that I finally opened my new knives from Christmas and proceeded to try and cut my finger off while rushing to get this into the slow cooker so I could make it on time to my crossfit class.  No, we won’t mention that.

IMG_9967

This soup is so good and good for your too.  Sweet potatoes (or yams) give you the most nutrients for your buck at the grocery store.  They have tons of great vitamins and are overall a great vegetable.  You will love this stew.  It fills you up and it is on the low in calories to boot!  It’s a win win all around.

Sweet Potato and Lentil Stew
 
Prep time
Cook time
Total time
 
Sweet Potato and Lentil Stew So good and good for you too!
Author:
Serves: 4-6
Ingredients
  • 1 large sweet potato (or yam) peeled and diced into ½ inch cubes
  • 3 medium carrots, peeled and diced into ½ inch cubes
  • 3 celery stalks, cut into ½ inch slices
  • 2 leeks, halved lengthwise and cut into ½ inch pieces
  • ¾ cup dried lentils, any color
  • 1 4 inch piece of ginger, peeled and finely grated
  • 1 teaspoon curry powder
  • salt
  • 1 tablespoon butter
  • 2 cloves garlic, grated
  • juice of one lemon
  • ½ cup cilantro, chopped
Instructions
  1. Combine the sweet potatoes, carrots, celery, leeks, lentils, ginger, ¾ teaspoon curry powder, and 1 teaspoon salt in a slow cooker.  Add 6 cups of water, and cook on low for 8 hours.
  2. After 8 hours, stir the soup with whisk, to make a thick puree.  You can add some water if its too thick.
  3. Melt the butter in a small skillet over medium heat. Add the garlic and remaining curry powder. Cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup. (Trust me, don't skip this step.  I have and the soup doesn't have very much flavor.)
  4. Stir in the lemon juice and cilantro. Salt to taste.
  5. Eat!

Recipe from Food Network Magazine December 2011 

IMG_9425

Peanut Butter Sriracha Toast

Don’t let the name scare you away!!!

IMG_9426

 

I know what you are thinking…..peanut butter and hot sauce??? On toast???

Well we can’t let avocado toast have all the fun now can we?

IMG_9427

This toast makes a great little snack or quick breakfast.

I could eat it everyday.  And I have been, just don’t tell anyone.

Peanut Butter Sriracha Toast
 
Prep time
Cook time
Total time
 
Peanut Butter Sriracha Toast
Author:
Serves: 1
Ingredients
  • 1 piece of good quailty wheat bread, toasted
  • 1-2 tablespoons of peanut butter
  • sriracha (as much as you can handle)
  • 1 green onion, sliced
  • chopped cilantro
  • lemon juice
  • salt
Instructions
  1. Spread the peanut butter on the toasted bread. Drizzle with a little sriracha hot sauce, this stuff is hot so start with a little and add more if you would like.
  2. Top with sliced green onion, some chopped cilantro, a sprinkle of lemon juice, and a dash of salt.
  3. Eat!

IMG_9133

Low Fat Cherry Blueberry Muffins

These little babies are good!  As you can see I really like the cherry blueberry combination.

IMG_9127

The vanilla yogurt keeps them moist while the applesauce keeps them low fat.  These have no oil or butter.

IMG_9130

Then you can add more butter to the top! These are great for little hands and mouths and you can feel great feeding them to your kids.

Low Fat Cherry Blueberry Muffins
 
Prep time
Cook time
Total time
 
Low Fat Cherry Blueberry Muffins
Author:
Serves: 12
Ingredients
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • ¾ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon each baking powder and baking soda
  • 2 eggs
  • 1 cup low fat vanilla yogurt
  • 6 tablespoons applesauce
  • 4 tablespoons almond milk
  • 1 teaspoon vanilla
  • ½ cup pitted cherries
  • ½ cup blueberries
Instructions
  1. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
  2. In a large bowl, mix together the flours, sugar, salt, baking powder, and baking soda.
  3. In another bowl, mix together the eggs, yogurt, applesauce, almond, milk and vanilla.
  4. Add the wet ingredient to the dry, and stir just to combine.  Stir in the fruit.
  5. Fill each muffin tin ⅔ full.  Bake for 20-25 minutes.
  6. Eat!

You can also cook this in a loaf pan.  It will take a little longer to cook.

If you are counting calories you can use a sugar substitute (one that measures like sugar) and an egg substitute.  I’ve tried the muffins with the substitutions and they turn out great.

This recipe can easily be make vegan by using a soy or almond yogurt.

IMG_9232

Banana Peanut Butter Kale Smoothie

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

IMG_9232

I seriously have a love hate relationship with kale and how everyone pretends how good it tastes.

“No, really you can even taste it!” Yeah right. I can taste it.

Anyway, when you pair it with peanut butter is somehow becomes easier to drink. Not kidding.

Would I lead you astray?

IMG_9235

I’ve kinda of been hooked on these lately, since our winter has been pretty much non existent in Southern California, a nice cool drink has seemed like the right thing to do.

In fact we are in a severe drought.

Do a rain dance for me if you think about, ok?  Thanks.

Banana Peanut Butter Kale Smoothie
 
Prep time
Cook time
Total time
 
Banana Peanut Butter Kale Smoothie
Author:
Serves: 1
Ingredients
  • 1 frozen banana
  • 1-2 tablespoons peanut butter
  • 1 cup kale, torn off the stems and roughly chopped
  • 1 cup almond milk
Instructions
  1. Place all ingredients in a blender, and blend.  It make take a little while.
  2. Drink!

If you don’t have a frozen banana, add some ice to the blender.  You want your drink to be cold. Either way it works and tastes great.

I don’t have a very high powered blender, if you do then you won’t have the little green flecks that I do.  It will still taste the same either way.

Feel free to add some protein powder.