If you follow me on Facebook, you know I believe in snacking. Most of us grew up hearing that we should have 3 square meals per day. As I’ve gotten older, I find that 3 to 4 meals plus two snacks works best. Snacks are bad when unhealthy choices are made, or when snacking is just out of boredom. Snacks are great when they work in between meals to keep you fueled, and can also provide nutritional calories from fiber, protein, and healthy (but low) dose of fat.
Core apple (I used a Granny Smith) and slice in half. Smear on 1 tsp natural nut butter. Add 7 to 8 pecan halves. Dust with 1/4 tsp ground cinnamon and a dash of sea salt.
My goal is always to eat clean, but sometimes I cannot fight the urge to indulge on a perfectly warm and sweet dessert. Mug cakes are great because you are making a single serving of cake and you can completely control how much sugar and fat go in it. No need to cook from a box! With peach and cinnamon as the main flavors, I call this delicious dessert the Peach Cobbler Inspired mug cake. Since there was no need for egg, and I used coconut milk, it happens to also be vegan! Share with others and please let me know if you give this a try!
Green smoothies are a trend of which I am a huge fan. In my kitchen, they will be sticking around. They provide an excellent way to achieve the recommended daily intake of fruits and veggies. The awesome thing about adding greens is that you cannot taste them. The flavor of fruit like bananas tend to overpower the smoothie with sweetness.
If you just can’t bring yourself to drink a smoothie that’s green or convince your children, add a small handful of berries to the blender. The smoothie will then take on a darker richer color and further mask the greens. Whatever you do, do not leave out your leafy greens. I love the salad like the next person, but to take in that amount of raw fruits and veggies is exhausting! Just think about with all of that chewing.
This green smoothie is full-bodied in flavor, creamy, and very thick. It’s one of my favorite ways to make a green smoothie. I hope you enjoy it as much as I did! Take a look at the video below for the recipe.
Sometimes I eat a salad because I’m in the mood for something refreshing and light, and other times its because I had French toast for breakfast and I figure I could use a little balance. I always grab some type of green when I grocery shop. Something that is versatile like spinach or kale because I can use it raw or cooked. As with all of my recipes, you can add more accessories to make it more filling or creative!
1.5 cups shredded raw kale
1 tbsp extra virgin olive oil
1 tbsp Balsamic vinegar
1/2 cup black beans (canned preferred)
1 tbsp jalapeño minced
Mix the shredded kale in a bowl with olive oil, balsamic, 1 to 2 tbsp lemon juice, sea salt to taste, and 1/4 tsp of paprika. Once mixed well, top with 1/4 cup cubed avocado, and 1 tbsp jalapeño. Simple and delicious!
In addition to wanting to keep up with our 2013 fitness goals, it is also good to eat healthy food to ward off the sickness which so often comes with the winter months. This salad is packed with vitamin a, vitamin c, fiber, and protein. It makes a great complete meal, or can work as a side along with a main dish. This yummy salad was a collaboration with Brown Vegan. Make sure you watch her video for a delicious Asian tofu salad and subscribe to her channel!
1. Ultimate Woman Vitamin: Packed with high doses of essential vitamins for women with a slow release formula. There is an Ultimate Man vitamin as well! You can find this at Vitamin Shoppe.
2. Light coconut milk: an excellent alternative to cow’s milk for cooking and eating cereal. I am not a fan of the taste of almond or soy. Very inexpensive.
3. Agave syrup: Though the grams of sugar are no less than honey, this is a low glycemic index food. Click here for more information.
4. Dorot chopped cilantro (frozen): Dorot sells basil, garlic, and more. Very convenient for soups this winter!
5. Rapunzel Vegan Bouillon Cubes: I have never used a vegan substitute that did not taste like warm celery juice! This one is delicious and I finally do not have to feel guilty for missing chicken broth!
6. Flax seed meal: Flax seeds are a miracle! Not only can you blend them in a smoothie and make hair gel, but you can also use the ground flaxseeds to make a vegan substitute for eggs. Just mix with water. It works wonders when I make homemade veggie burgers.
7. Savory Thins: This is a Trader Joe’s product. These delicious crackers are only 130 calories for 15 crackers. Their savory and nutty flavor make a great snack and can also be a part of a party platter.
Last week I posted a short tutorial on making overnight oats from steel cut oats. Many asked for a written recipe, so here it is! Steel cut oats are the better option because they are less processed than the more popular rolled oats. As a result, steel cut oats are far easier to digest causing less discomfort after meals. Usually they take 8 to 10 minutes to cook, but with the overnight option, there is little preparation and less clean up time. It’s really a win-win.
You will need:
1/3 cup light coconut milk 1/4 steel cut oats bowl 1/2 tsp ground cinnamon 1/2 cup filtered water 1/8 cup dried blueberries 1/8 chopped walnuts
Add coconut milk and steel cut oats to a bowl and cover in the fridge overnight. After at least 4 hours, oats will have completely absorbed milk. Now add filtered water slowly (stirring occasionally) until they reach desired texture. Mix in cinnamon, blueberries, and chopped walnuts. Enjoy cold, or microwave for 30 seconds.