South Dakota Day 1

Today my husband and me took our first flight together after 22 years of marriage and many more as friends, to see his mom. After a smooth landing in Sioux Falls, shopped at HyVee, and was pleasingly surprised at the mecca of healthy food choices. Stocked up on gluten-free and vegan choices for me, and plenty of food and drink for the next week, we headed to my mother-in-laws home. Sat and talked and snacked, a little wine, a little Komucha, listening to the rain. Lovely, relaxing start to our vacation here.

Pesto Veggie Pasta

1 package frozen Zucchini Noodles

2 TBS favorite Pesto

1 1/2 cup quartered Grape Tomatoes

2 Tbs Sundried Tomatoes

1 can rinsed, drained Cannellini Beans

2 handfuls of Baby Kale

Fresh Basil

Nutritional Yeast (optional)

Directions:

Cook Zucchini Noodles to package directions. Drain water out. Add all ingredients into pan and cook 3-4 minutes until flavors combine and heated through.

Peanut Butter Blondies

Sometimes you need a little afternoon treat. I was going through one of my Pinterest boards, looking at saved recipes for inspiration. Luckily this one I had all the ingredients for. They were moist, delicious, and just the right amount of sweet. All thanks to a surprise ingredient….garbanzo beans. These are grain-free, gluten-free, vegan and perfect with an afternoon cup of coffee. I made a few small changes to the recipe but you can find the original recipe by Joy Food Sunshine here. I hope you enjoy them and let me know what you think.

Ingredients:

1 15 oz can Garbanzo Beans

1/2 cup Peanut Butter

1/4 cup Blue Agave Syrup

1 TBS Vanilla Almond Milk

2 Tsp Vanilla Extract

1/2 Tsp Sea Salt

1/2 Tsp Baking Powder

1/4 Tsp Baking Soda

1/2 cup Chocolate Chips

Preheat oven to 350 degrees.

Add all ingredients except chocolate chips into a high power blender or a food processor to make the batter smooth. Fold in chocolate chips.

Grease a a glass pan (I used vegan butter) and pour batter in. Top with extra chocolate chips and sea salt. Bake for 25 minutes. Let cool for 15 minutes.

Vegan Caprese Appetizer

Looking for a quick and easy app for Happy Hour. Here it is. Make the cashew cheese ahead of time, all you need is fresh tomato slices and basil. Want to level it up? Add some balsamic vinager and an olive oil drizzle, some goid wine. Voila!

Cashew Cheese

1 cup soaked Cashews

Juice from 1/2 lemon

1/4 cup Nutritional Yeast (or to taste)

Sea salt

Drain and rinse cashews. Mix together with lemon and nutritional yeast in a blender or food processor. Refridgerate.

Slice tomatoes, add cashew cheese and a fresh basil leaf.

Taco Salad (Vegan, GF)

Leftovers are always awesome to make a quick and easy lunch. Last night I made Tacos so I had taco “meat”, cashew sour cream, home made salsa all on hand already. After teaching 3 fitness classes this morning, I was ready to refuel. This salad hit the spot.

Ingredients:

Lettuce, tomato, fresh corn cut from the cob, Beyond Meat crumbles , avocado, cashew sour cream, salsa. See below for recipes and tips

Beyond Meat Taco Filling:

You can find Beyond Meat crumbles in the freezer section. I found it at my local Wal-Mart. Cook to package direction then use your favorite Taco Seasoning packet and cook to directions on packet.

Cashew Sour Cream

Soak 1 cup Cashews, 20 minutes in hot water. Drain and rinse, add to blender or food processor. Squeeze in half a lemon, add salt to taste. Blend until smooth and store in refrigerator.

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

 

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!