Shakeology with a Twist!

Today I tried a new chocolate shakeology recipe and added a bit of a twist.  It was surprisingly refreshing and perfect for me for summer!  

1 1/2 cups filtered water

1 cup coconut milk

1 1/2 cups chopped celery

3/4 cups frozen pineapple

1 scoop of chocolate Shakeology

Blend really well - enjoy!  It makes a lot, so you could split it into two snacks, mid-morning and afternoon!

Apple Cider Vinegar Salad Dressing

Apple Cider Vinegar Salad Dressing

 

1 cup of olive oil
1/2 cup of Apple cider vinegar
1 teaspoon of onion powder
2 tablespoon of whole grain mustard or dijon type mustard
2-3 cloves of garlic minced
1/2 teaspoon of dried thyme
1/2 teaspoon of dried  basil
1 teaspoon salt

I don’t sweeten this at all, but for those not used to the bite of a vinegar dressing, you might need to. 

To sweeten, add:

A pinch of Stevia, or 2-4 teaspoons of sugar or natural sweetener

Combine all ingredients and mix well before using.

Mango, Avocado and Brocoli Salad from Young and Raw

Some people choose to get all of their protein needs met with fresh fruits & vegetables, nuts & seeds. Did you know that 1 bunch of broccoli contains 17.1 grams of protein? If you make this Mango Avocado and Broccoli Vegan Salad - you'll get 24.8 grams of protein total in one sitting.*  From Young and Raw

Ingredients:

• 1 Ripe Organic Mango diced
• 1 Ripe Organic Avocado diced
• 1 Head of Broccoli finely sliced
• 2 Dates sliced and chopped

Optional add ons

• A pinch or two of Pink Himalayan Sea Salt
• 1 Teaspoon of Balsamic
• Fresh Ground pepper to taste

Instructions: Chop your broccoli and mango and toss together in a mixing bowl. Pit your dates (you can add extra if you like) and slice them into small pieces. Halve your avocado, remove the pit and slice the avocado into small squares with your knife. Use a spoon to push out the avocado into your bowl and stir generously until the mixture is very creamy and covered in goodness. You can serve immediately, or store for up to 2 days. Fresh is best though when it comes to live foods.

Learn how easy it is to go plant-based!  Join the Sanity Health Challenge!  

Tuscan Vegetable Soup

Ingredients

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves or kale

Directions

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Adapted from the Tuscan Vegetable Soup recipe at Food Network

Quinoa Chili

Recipe by Cynthia Gough

 

 

This was a healthy go to recipe back when I ate meat all the time. So I've modified it with quinoa instead, and it's delicious!

1/2 cup water

3 cups chopped onions

1 28 oz can petite diced tomatoes, undrained

1 can or 2 cups cooked pinto beans, rinsed and drained (kidney beans shown in picture)

1 can or 2 cups cooked black beans, rinsed and drained

3/4 cups quinoa

4-6 cups vegetable broth or water (depending how much liquid you prefer)

2 T chopped or minced garlic

1-2 T chili powder

1 tsp oregano

1 tsp ground cumin

1 tsp mustard powder

Saute onions in 1/2 cup water over medium-high heat until soft. Add the rest of the ingredients, and bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 15-20 minutes.

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Super Healthy Kids Fruit Salad

This recipe comes from Super Healthy Kids. 

I am so excited for summer.  I am especially looking forward to healthy eating.  Summer is the optimal time for fruits and vegetables and I am planning on cruising the Farmer's Markets this year.  This fruit salad just makes me want to sing.  I'm a sucker for berries of all kinds and wow, the color!  

4 lbs strawberries, washed and chopped
4 kiwi’s, skinned, and chopped
1 pint blueberries, washed
1 pint blackberries, washed
1 cup red grapes
2 cans mandarin oranges, drained 

To join the Sanity Health Challenge and gain greater health this summer, click here!  

Super Simple Sandwich

Today I went for super simple.  I loved it!  I got the 9 grain bread from Bountiful Baskets, but you could really use any whole grain bread that you prefer.

2 slices whole grain bread

hummus

spring mix lettuce 

thinly sliced tomato

sliced avocado

Spread hummus on each slice of bread.  

Then add as much of the spring mix as you would like.

Add tomato slices and avocado slices.

Eat!

Hungry Hungry Hippie - Quinoa Granola

This recipe is the motherload when it comes to nuts and seeds!  If you want a powerhouse of nutrients in one dish - this would be ideal.  Eat it as a snack or with milk for cereal - what a start to your day!

Ingredients:

• 1 cup whole rolled oats (certified gluten free)
• 1 cup buckwheat (either groats or uncooked hot cereal mix is fine)
• 1/3 cup quinoa (I used 1/6 cup each of of red and regular quinoa)
• 2 T chia seeds
• 3/4 cup raw almonds, coarsely chopped
• 1/4 cup raw pumpkin seeds
• 1/4 cup raw sunflower seeds
• 1/4 cup raw walnuts, coarsely chopped
• 1/4 cup shredded coconut
• 2 tsp cinnamon
• 1/3 cup dried cranberries
• 1/3 cup raisins
• 1/2 cup maple syrup
• 1/2 cup coconut oil, melted

Directions:

Directions:

In large mixing bowl, combine dry ingredients (first 4 listed).

Chop nuts and add to the bowl along with seeds and coconut.

Mix well.

Add liquids (melted coconut oil and maple syrup).

Mix well.

Spread onto a baking sheet lined with parchment paper.

Bake for 60 minutes at 225 degrees.

Let it cool and then break apart (you don’t need to actually break it, it crumbles pretty easily if you just brings the ends of the parchment paper together). 

Original Recipe at the Hungry Hungry Hippie.

Oatmeal Peanut Butter Cookies

Modified from Dr. Oz.

Ingredients

2 ripe bananas

1/3 cup peanut butter

2 tbsp coconut or almond milk

1 tsp vanilla extract

2 tbsp agave nectar

1 Tablespoon ground flax mixed with 3 Tablespoons water (let sit for a few minutes and mix well)

2 1/2 cups quick-cooking or rolled oats

1/4 cup whole wheat flour

Dash ground cinnamon

Directions

Preheat oven to 350°F. Make banana puree by mashing the bananas with a fork until smooth. Whisk in the peanut butter, milk, vanilla, agave, and egg. Add the remaining ingredients and stir until well combined.  

Drop dough onto a cookie sheet that has been sprayed or lined with parchment paper. Bake 13-16 minutes or until pale golden brown. Cool for 5 minutes. 

Kimmy's Chocolate Pudding

Vegetarian chocolate pudding. 

Unsweetened cocoa 2tbsp, 

3 prunes, 

1 FROZEN banana, 

1 cup soy or almond milk. 

Blend and eat right away for frozen smoothie style or freeze as chocolate ice cream.

Balsamic Garden Pasta Salad

Balsamic Garden Pasta Salad by Robyn Dunbaugh

1 pound fusilli pasta
1/4 cup extra-virgin olive oil
1 eggplant (about 1 1/4 pounds), cut into 1/2-inch cubes
Salt and pepper
2 cups mixed greens
1 red bell pepper, thinly sliced
1/2 ounce cheese, cut into small cubes
1/2 red onion, thinly sliced
1/2 cup chopped flat-leaf parsley
1/4 cup balsamic vinegar
Directions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain, then rinse with cold water; transfer to a large bowl.

Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat; add the eggplant, season with salt and pepper and cook, stirring, until soft and golden, 7 to 9 minutes. Add to the pasta and toss; let cool to room temperature, about 15 minutes.

Add the mixed greens, bell pepper, mozzarella, onion, parsley and vinegar to the pasta and toss. Season with salt and pepper.

Visit the Sanity Health Challenge for additional ideas!

Baba Ghanoush

Baba Ghanoush by Robyn Dunbaugh

3 medium eggplants (about 1 pound each)
1 cup flat-leaf parsley leaves
1/4 cup fresh lemon juice, plus more for seasoning
1/4 cup tahini (sesame seed paste)
2 - 3 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
Salt and pepper
6 pitas, cut into wedges and warmed if desired
Directions

Preheat the oven to 400 degrees . Prick the eggplants all over with a fork and place on a baking sheet. Bake, flipping once, until the skin is shriveled and the flesh softens, about 35 minutes. Let cool, about 30 minutes. Remove and discard the stems and skin. Cut the eggplant into large chunks and, using a colander, drain any excess liquid.

Using a food processor, puree the eggplant, parsley, lemon juice, tahini, garlic and 2 tablespoons olive oil. Season with salt and pepper, and add more lemon juice to taste.
Transfer the baba ghanoush to a bowl, drizzle with the remaining 1 tablespoon olive oil and serve with the pita wedges for dipping.

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Grilled Ratatouille Boats

Grilled Ratatouille Boats!  by Robyn Dunbaugh

2 zucchini, halved lengthwise
3 tablespoons EVOO
1 onion, chopped
2 cloves garlic, grated
1 eggplant, cubed
2 tomatoes, chopped
1/4 cup chopped parsley
Salt and pepper
1/3 cup shredded mozzarella cheese

Scoop balls of flesh from the center of the zucchini to create boats; reserve the flesh balls. Preheat a grill to medium-high.

Heat 1 tbsp. Olive Oil in a large skillet over medium heat; add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Add the remaining 2 tbsp. olive oil, the eggplant and zucchini balls; cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes. Stir in the parsley; season with salt and pepper.

Fill the zucchini shells with the ratatouille, sprinkle with the cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened. YUM! :)

For help with transitioning to a plant-based diet, check out the Sanity Health Challenge!

Bake-off Flunkie Hummus

My friend Tiffiny put this on her blog The Bake-Off Flunkie.  Yum.  Hummus.

2 15-oz cans garbonzo beans, drained, 1/2-cup liquid reserved

2 tablespoons tahini

2 tablespoons fresh lemon juice

1/2 teaspoon lemon zest

3 cloves garlic

1 1/4 teaspoons ground cumin

1 teaspoons kosher salt

2 tablespoons olive oil

1. Combine all ingredients, except the reserved bean liquid and olive oil, in a food processor bowl fitted with a metal blade.

2. Pulse three times (3-5 seconds each pulse), and scrape down the sides of the bowl. With the processor running, add the olive oil, and 4-6 tablespoons of the reserved bean liquid. Run the processor until the hummus is very smooth, scraping the sides of the bowl at least once.

Learn more about the Sanity Health Challenge!  Click here!

Sweet Potato and Black bean Tostadas

Ingredients:  Recommend using a lodge enamel dutch oven for this.

12 corn tortillas

Chipotle Sauce (see recipe below)

1 1/2 tsp coconut oil, divided

1 white onion, diced

1 large poblano green chili or green bell pepper diced

2 cloves minced garlic

1 1/2 tsp kosher salt, divided

1 medium orange sweet potato - 1/2" diced

1 cup black beans, drained, rinsed

1/4 tsp black pepper

Directions:

Heat oven to 400 degrees.  

Heat skillet over medium-high.  Add 1 T. oil, then onion & green pepper.  Cook until caramelized.  Stir in garlic and 1 tsp. salt.

Toss Sweet potato with oil and 1/2 tsp salt.  Add to skillet and cook 1 minute, then place pan in oven and roast 15 minutes.

Brush tortilla w/ light oil and heat in pan. Repeat

Remove skillet from oven and stir in black beans and pepper.

Top tortillas with the mix and drizzle chipotle sauce and pico de gallo, diced avocado, etc.

Chipotle Sauce:

1 can chipotles in adobo sauce

3/4 cup nayonaise

juice of one lime

1/2 tsp kosher salt

Puree in blender until smooth. 

Vegan Blueberry Oat Pancakes

Ingredients

1 1/4 cup rolled oats
1/2 cup whole wheat flour (use gluten-free if you wish)
2 tsp Baking Powder
1/2 tsp Vanilla Extract
Couple pinches of Sea Salt
1/4 tsp Cinnamon
1 1/2 cups unsweetened Almond Milk (Or Rice, Hemp, Soy…)
2 Ripe Bananas
1- 1 1/2 cups fresh or frozen blueberries (I used frozen that were thawed out a bit)
Extra Virgin Olive Oil or Coconut Oil (for skillet)

Quinoa and Strawberry Salad - Karma Chow

Don't you just love Karma Chow?  I do!  Not just because Tony Horton is a fan, either.  It's National Strawberry month AND National Salad month!  Do you know what that means?  It means my world is happy since I love both!  I found this little beauty and would like to share it.  

Ingredients

• 1 c. quinoa, rinsed, cooked & cooled
• 1 c. strawberries, quartered
• 1 avocado, diced
• 1/2 c. jicama, peeled and diced
• 1/2 c. red bell pepper, diced small
• 2 scallions, white parts only, thinly sliced
• 2 tbs freshly chopped mint

Combine all ingredients together in a large bowl. Drizzle dressing over top and stir to combine.

Citrus Dressing

• ¼ c. olive oil
• 3 tbs lime juice
• juice of one orange
• 2 tsp Dijon mustard
• sea salt
• 2 tsp agave nectar
• 2 tbs rice vinegar

Mix dressing ingredients together in a blender or shaker bottle