After a long holiday weekend of eating, drinking and being merry, this green juice is perfect to help get you back on track. Put all the ingredients into a blender, add water, blend. Then strain through a nut bag to remove pulp. If you have a juicer, then add all the ingredients to your juicer.
Full of fall deliciousness. This healthy smoothie has all the flavors of apple pie but no added sugar, full of protein, metabolism boosting cinnamon and heart healthy oats. Plus fiber to keep you full longer. Great as a pre or post workout smoothie.
My favorite Fall smoothie right!
Pumpkin is high in vitamins A,C & E.
Nutrient dense, low in calories, high in fiber.
Plus the cinnamon in the pumpkin spice mix help with metabolism and balancing blood sugar. Ginger is an anti-inflammatory, so lots of health benefits in this yummy smoothie.
I have been busy in the kitchen recipe testing! Meal plan coming in October!
It will include recipes, a shopping list, workouts, and support from me and my online community to help you reach your goals!
More info coming this week.
Happy National Chocolate Chip Cookie Day!
In honor of today I wanted to whip up a batch of cookies but with 110 degree heat here in AZ, turning on the oven was not a very tempting idea. So, no bake was the way to go.
This recipe calls for oat flour. All I do is take oatmeal and grind it in my Ninja processor. You can also use a blender. When I first went gluten-free I tried lots of alternative flours but now oat flour is my go to. I always have it on hand, it inexpensive, nutritious and I like the flavor.
Add a few more pantry staples and you have a great afternoon treat.
This is a great recipe for kids. No oven. They can measure, stir, press the cookies and slide in the fridge.
I hope you enjoy these and they brighten a hot summer afternoon for you and your family.
Recipe:
Dry ingredients: 1 1/2 cups Oat Flour,1/2 tsp Salt, 2 tsp Cinnamon- mix together.
Wet ingredients: 4 Tbsp Peanut Butter (or your preferred nut butter) 1 tsp Vanilla Extract, 3 Tbsp Maple Syrup, 2 Tbsp Non dairy milk (I used Cashew Milk)- mix together.
Add Peanut Butter mixture to the Oatmeal mixture. Once combined add 1/2 cup of chocolate chips.
Form into balls and press on a cookie sheet lined with parchment paper. I used a fork to make a criss cross on top. Put in the fridge for 20 min. Enjoy
Happy Taco Tuesday!!
What do you do when you have leftovers from tacos? Make breakfast tacos of course!
Leftover taco seasoned jackfruit, eggs, topped with tomato, avocado and salsa.
This Italian Tuna Salad comes together really quick with some staples you most likely have on hand. Refreshing, light, perfect lunch or dinner for a warm summer day.
Salad:
50/50 mix (spinach and spring mix) arugula, cherry tomatoes quartered, black olives cut in half, 1 cucumber peeled and diced, optional: favorite Italian dressing (tip-drizzle along sides of the bowl, then mix it in)
Tuna:
1 can of tuna drained, 1 half avocado, 1Tbs Dijon mustard, 1Tbs capers, fresh black pepper. Mash avocado and mix all ingredients together.
Directions: make salad, then make the tuna mix, top the salad with the tuna. Optional: Sprinkle a tsp of Pesto over the top.
For a vegan option: drain, rinse and smash garbanzo beans in place of the tuna and use vegan pesto.
Like most of my recipes, this one is a mother of invention with leftovers and needing to use up some spinach.
It was absolutely delicious and I will be making it again!
Tofu With Red Curry Sauce
Ingredients:
1 Tsp Prepared Red Curry Paste, 1/2 a can of Coconut Milk, a couple shakes of fish sauce or coconut aminos if vegan. Baked Teriyaki Tofu.
Directions: cube the baked Tofu. For the sauce add all the ingredients except tofu. Whisk together and bring to gentle boil. Turn off and mix in tofu.
Braised Spinach
Ingredients: 1 bag spinach, 1/4 cup vegetable broth, 1 tsp chopped garlic, salt & pepper.
Put all the ingredients into a pot and cover with a lid. Cook until spinach wilts.
To assemble dish: put Spinach in the bottom of the bowl. Add leftover rice (or cauliflower rice) If using leftover Tofu Curry, heat until hot. Pour over spinach and rice. The curry sauce will heat the rice. Add sesame seeds and or shiracha if desired.
Here is a light and refreshing salad to add to your Mother’s Day brunch or anytime you need a quick, easy lunch and have some shrimp ready to go.
I needed a little treat this afternoon with our 1st day of hitting the 100 degree mark today.
Quick, easy and refreshing.
Ingredients:
1 cup frozen mixed berries
1/4 cup cashew milk
1 tsp maple syrup
1 Tbs ground flax seed
Mix together in blender or food processor. Scoop into bowl and enjoy.
Optional toppings: fresh berries, chocolate chips, whip cream
Mexican Coleslaw.
Fresh, quick, delicious lunch.
1 package coleslaw mix
1/2 can black beans drained and rinsed
1 cup frozen corn, thawed
1/2 cup chopped red onion
2 Tbs chopped jalapenos
2 Tbs dried cranberries. Garlic Salt
Cumin
Cayenne Pepper
Mexican Oregano
Dressing:
1 Tbs honey (or maple syrup if vegan)
1/4 olive oil
1 tsp ACV
Juice of 1/2 orange
Orange zest
Tapatio (a couple shakes)
Mix together salad ingredients. Mix dressing together in a bowl with a fork. Pour over coleslaw. Mix together. Serve with tortilla chips. Extra- precooked shrimp, sprinkle taco seasoning over and squeeze fresh orange juice, mix together and add to slaw.
Today, I had a page of coleslaw mix in my fridge that needed to be used. I am trying to avoid going to the store so it was a “what’s in the pantry” challenge. This quarantine feels like a continual episode of Chopped. I did not have lime but the fresh orange really made this light and refreshing with the spice and jalapenos. The cranberries added a nice pop that really played well off the other flavors. It made a delicious, light lunch to enjoy in the AZ sunshine. You can keep it vegan or add some shrimp for a more filling meal.
All of us are looking for easy recipes using what we already have in the pantry. This is an adaption of my Zucchini bread recipe. I stocked up on oatmeal so Oat Flour was the obvious choice to keep it gluten-free. All you do is grind the oatmeal to make it into a flour.
This is a great recipe for kids. They can measure the dry ingredients, mush the banana with a fork and mix the ingredients together. You can keep it as healthy as you like or you can add some chocolate chips to the batter and a brown sugar crumble on top. This recipe does have eggs since there is not the extra liquid from the zucchini to keep it moist. You could use flax eggs or egg replacer to keep it vegan and a couple tablespoons of apple sauce to bind it and add some moisture.
Recipe: 2 cups oat flour, 1 tsp baking powder, 1 tsp xanthan gum, 1 Tbs cinnamon, 2 Tbs chia seeds, 2 Tbs ground flax seed 3 Tbs PB2, 3 stevia packets, salt, mix together in one bowl. 3 overripe bananas-mashed, 3 eggs 3 Tbs maple syrup, 3 Tbs peanut butter. Mix together in separate bowl. Add wet ingredients to dry ingredients slowly. Add chocolate chips, optional. Line pan with parchment paper add dough and brown sugar crumble, optional and cook for 30 min in a preheated oven at 350 degrees.
Let cool and enjoy.
