Peace-Full Eats – Coffee Peace N' Cardio

Mixed Bean Tortas

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.

Leveled Up Pancakes

Just in time for the weekend, my Leveled Up Pancakes. Super simple and super easy. All you need is your favorite pancake mix and a little magic. I think Pamela’s is the best gluten free pancake mix. Fluffy pancakes without the rice flour taste ( you know what I mean). I had some Enjoy Life Dark Chocolate chips on hand so I threw those in but these would still be delicious without. PB2 is powdered peanut butter and is amazing in smoothies and baking so definitely worth making a pantry staple. I had coffee creamer leftover from the holidays so it added some depth of flavor. You could always stick with unsweetened almond milk or whatever flavor creamer you enjoy. All you need is a little creativity and some simple substitutions to take a box mix to the next level. Added bonus, these are gluten-free and vegan, but taste like happy, yummy, Sunday Morning pancakes.

Chocolate Cinnamon Cupcake Smoothie

Yesterday was National Chocolate Cupcake Day. I decided to whip up a healthy chocolate treat to get me through my busy morning of workouts. I used Organic Cacao Powder with Maca by Himaiania and Veggie Protein by MRM but please feel free to use your favorites. I also keep batches of oatmeal premixed with cinnamon, ground flax seed and chia seed for quick breakfasts. I added a 1/4 cup of my ready to go mix but just plain oatmeal and cinnamon will work just fine here. The stevia packet can be eliminated if you don’t want your smoothie as sweet or monk fruit, maple syrup, any natural sweetener will do the trick. This smoothie is full of superfoods for energy, cinnamon to help stabilize blood sugar, fiber to keep you full and cut your net carbs to a low absorption rate and 25 grams of protein (your protein powder and mix-ins can change this number). I hope the next time you are craving a chocolate cupcake for breakfast, this smoothie hits the spot.

Chocolate Cinnamon Cupcake Smoothie

Lemon Pepper Veggies With Tofu and Pasta

For today’s Friday favorite, this lunch was a quick creation that was super delicious. It is vegan, gluten-free and could easily be made low-carb by leaving out the pasta. I had some leftover in the fridge and it was a weight training day so I tossed some in. I have been keeping Tofu Cutlet on hand. I like that the edges are browned, you can cut it to cubes and they keep their shape. Great for salads and recipes like this.

Ingredients:

I container sliced mushrooms 8 oz.

1/2 bag of frozen green beans (steam in the bag size)

Vegan butter or olive oil

Lemon

Black Pepper

Garlic Salt

1/2 block of Tofu Cutlet or extra firm Tofu.

1/4 cup leftover gluten free pasta

Capers

Directions:

Steam green beans in microwave per package directions. Saute mushrooms in butter or oil. Add garlic salt, pepper and squeeze lemon on top. Add green beans and tofu cutlet cut into cubes. Add more seasoning as needed and more lemon. Cook about 2-3 minutes to develop flavor. Add pasta, cook one more minute. Serve and top with capers.

Taco Bowl- Low Carb & Vegan

Todays recipe turned out really good. So , this is one of those I threw a bunch of things in a pan and yum, but I am going to share it anyway. To make it lower carb, you could take out the soychorizo. I use the Trader Joes brand and its only 5 net grams so for the flavor it was worth it. Here we go:

1/2 bag of frozen spinach

1/4 bag frozen cauliflower rice

[defrost both about 3min}

1/2 package Tofu

1/4 package Soyrizo

1 TBS Mexican seasoning [on tofu]

Pico De Gallo

Topping:

Lettuce

Avocado

Pico De Gallo

Directions:

Defrost spinach and cauliflower rice in microwave (3 min) add tofu and Mexican seasoning into non-stick pan. Add soyrizo, cook 2 min. add defrosted veggies and pico de gallo cook 3 min. Remove from heat, top with lettuce, pico and avocado.

Try It Tuesday- Cauliflower Gnocchi

61524-cauliflower-gnocchi

I was excited when I saw another blogger post about this new Trader Joes find. It took me a few trips to TJ’s to find it in stock. Being gluten-free I have not found a replacement for gnocchi until now. It made for a quick, delicious filling lunch.

1/2 cup Cauliflower Gnocchi

9 Veggie Balls (Ikea- Gronsaksbullar)

!/2 cup frozen Green Beans

1/2 cup Tomato Sauce ( I used Summer Is Inside- Organic and BPA free)

1 tbsp. Nutritional Yeast

3 large Mushrooms sautéed with garlic, salt and pepper

I followed the package directions for the gnocchi and added the green beans and veggie balls. I put them in a non-stick pan with a 1/4 cup of water and covered with a lid and cooked for 6 min. Then I removed from heat, stirred in tomato sauce and nutritional yeast. Then I sautéed the mushrooms and added to the top.

Calories 340

Carbs 39g Fiber 10g Net Carbs 29g

Protein 14g

Fat 14.5g