Started out this Monday with a quick and easy meal prep to help me stay on track this week. Steamed asparagus with fresh lemon. Roasted sweet potatoes and marinated baked high protein tofu. High protein tofu is very firm and has little water so it doesn’t need to be pressed. It is easy to slice and holds it shape well while baking. For the marinade I used tamari sauce, liquid smoke, Siracha and olive oil. Soaked the tofu on each side for a few minutes and baked at 375 for about 30 minutes flipping halfway through. Quick and easy to pull together for lunch or dinner.
So I have been hearing all this hype about Celery juice and how amazing it is. It can reduce inflammation, lower blood pressure, detox your kidneys, help with skin conditions like acne and eczema, the list goes on and on. Earlier this week I was having some stomach issues and thought I would give it a try. I drove to my local favorite juice shop and picked up a bottle. After 30 min, my stomach did feel better. At 6 dollars a bottle I decided to find a cheaper way to keep drinking it and really see how it worked. I picked up some organic celery for $1.99, some fresh mint and headed home to make a batch. I added some water to my blender, chopped up the celery and some of the mint, squeezed in some fresh lemon juice to copy the juice I had earlier. I also grated some fresh ginger in since its an anti-inflammatory I figured it could hurt. Blended it all up and poured it through a strainer pressing the pulp with the back of a spoon. It turned out good but was time consuming. So I ordered nut bags on Amazon. Today after blending I placed one of the bags inside a juice pitcher poured the juice into the bag. Then squeezed all the juice from the pulp. The pulp left behind in the bag was pretty dry and I was able to get quite a bit of juice. The last 2 days I have started my day with celery juice instead of lemon water, I don’t know if I am noticing a huge difference but I am going to stick with it and report back. I did also take some to the gym as a post workout recovery drink. With high water content of celery plus the fact that is has sodium and potassium electrolytes it makes sense that it would be a great way to rehydrate after a workout. You also get some Vitamin A,B,C and K, all seems like positives to me.
So my verdict, I think it tastes good, I am getting some extra water and vitamins and I am willing to stick with it and see if I notice any more changes. Plus, now I have the pulp to start playing with some recipes.
If you have tried celery juice, tell me what you think.
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)
Drop your favorite taco recipe below.
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.
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.
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.
I container sliced mushrooms 8 oz.
1/2 bag of frozen green beans (steam in the bag size)
Vegan butter or olive oil
1/2 block of Tofu Cutlet or extra firm Tofu.
1/4 cup leftover gluten free pasta
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.
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.
Carbs 39g Fiber 10g Net Carbs 29g