Hurricane Smoothie

picsart_03-05-021438216637.pngHappy Fat Tuesday! Today’s post is inspired by the fabulous people that take my fitness classes and the beautiful 78 degree, sunny weather I am getting to enjoy in AZ. I woke up to a text from a friend looking for smoothie recipes. I shared some recipes I have posted here and my basic favorite ingredients I keep on hand. Once I arrived to teach my classes, I had several people tell me it was Fat Tuesday. I did not think to include any special music in my classes to celebrate, but we drummed and danced our hearts out, so good way to start the day none the less. I came home looking for a way to mark the day and celebrate in some small way. I already had chili in the crockpot so (thank you meal prep Sunday) making a Cajun inspired dinner was not going to happen.  Then it hit me, why not make a smoothie. I went through my fridge and realized a fruity, hurricane inspired smoothie to enjoy outside while I write this post was the ticket! Wanting to keep the carbs and sugar low, I used one of my favorite hacks, tea in place of juice for the liquid. I have to say, I love how refreshing and light it turned out. This will be making many comebacks by the pool.

Ingredients:

Pomegranate White Tea (or passion fruit tea)

Fresh squeezed juice from 2 oranges

1/2 cup frozen raspberries

1 container Key Lime flavored coconut yogurt

1/2 lime juiced

Place all ingredients in blender and mix well. Add ice if needed.

To make this taste like a more authentic Hurricane you can add rum extract or just add some rum. Relax and Enjoy20190305_141818_hdr1215843166.jpg

 

Vegan Coconut Cinnamon Coffee

20190304_065941_0001915216147.png If you are following a Keto diet or are Intermittent Fasting, this Vegan version of Bullet Proof/Butter Coffee can be your delicious start to the day. The healthy fat from coconut oil and coconut milk will keep you full and in your fat burning zone. The cinnamon helps regulate your blood sugar and has anti-inflammatory benefits. Perfect cup of love to take on the go with no dairy and added health benefits.

Brewed Coffee

Coconut Oil

Coconut Milk (canned/full fat)

Cinnamon

Stevia (optional)

Blend together in blender or use an immersion blender until milk is nice and frothy.

Bulletproof coffee calls for pretty high concentration of fat from oil and butter. For me I find 1tsp of coconut oil and 1tbsp of full fat coconut milk is enough to tide me over and give me the energy I need for my morning classes. You may need to add more depending on your needs. I also use Ceylon Cinnamon but you can use regular cinnamon as well. Whip up a cup and enjoy.

 

 

 

 

Chocolate Nut Butter Cups

Happy National Peanut Butter Day.

Chocolate and Peanut Butter are a match made in heaven. These cups are easy to make, only 3 ingredients, vegan, gluten-free, low sugar, paleo and all kinds of happiness.

Easy Peasy Directions:

Melt your favorite chocolate chips with coconut oil in the microwave in 20 sec increments, stirring each time until melted.

Spoon into bottom of candy or mini cupcake liners. Freeze until solid. (Approx. 30 min)

Add your favorite unsweetened nut butter (peanut, almond, cashew) and freeze again (Approx. 15 min)

Add melted chocolate to the top, freeze until set.

Then, Enjoy!

Mixed Bean Tortas

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Here we are, another Tuesday. While I am usually about celebrating Taco Tuesday, I decided to mix it up today and try something new. I had some fluffy gluten-free buns on hand, beans I meal-prepped in the fridge, and an empty belly from teaching Zumba. So here it is, Mixed Bean Torta’s with Vegan Sour Cream.

Mixed Beans:

3 cups beans, cooked (I used black beans and white navy beans)

3 garlic cloves, diced

1/4 onion, diced

Olive oil

Spices: garlic powder, onion powder, Cayenne pepper, paprika, salt, black pepper

1 Tbsp tomato paste

Optional: jalapeno, fresh cilantro and parsley

Heat olive oil, add garlic, onion, and jalapeno. Cook until softened. Add beans, spices. Cook for 5 min. Add tomato paste and a couple tablespoons of water. Cook 2 more minutes. Remove from heat.

Vegan Sour Cream from Vegan Comfort Classics by Lauren Toyota

1 cup raw cashews (soaked in hot water for 20 min)

1/2 cup unsweetened non-diary milk (I usually add a little extra)

2 tbs lemon juice

1/2 tsp apple cider vinegar

1/2 tsp ea. onion powder, garlic powder,sea salt, white pepper

Optional: I like to add 1-2 Tbsp. Nutritional Yeast for a more cheesy flavor

Rinse cashews add all ingredients to blender and mix until smooth.

To serve:

Toast favorite bread or bun. I used Franz gluten free hamburger buns. I cut a bun in half, put a small swipe of vegan mayo on the inside and toasted both sides in a skillet.

Place the buns with mayo side facing up. Mash part of the bean mixture and spread on buns. Top with more beans, vegan sour cream, fresh parsley and cilantro.

Lentil Collard Green Tacos

Happy Taco Tuesday! I am loving collard greens as wraps. They are heartier than lettuce and keep all your delicious ingredients together. Having some pre-cooked ingredients on hand make these plant powered tacos a breeze to put together.

Lentils (I seasoned these with paprika, cayenne and garlic)

Sweet potatoes

Tomatoes

Spinach

Avocado

Green onion

Cilantro

Drop your favorite taco recipe below.