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.

Meal Prep Monday- Marinated Tofu

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.

Friday Favorites- TJ finds and Lipstain

This week I picked two amazing finds at Trader Joes. First was the Freeze Dried Grape Slices. Impulse buy after a long busy day and stopped for some snacks. So glad I grabbed them. I loved them so much, I had to go back for a second bag! They are literally like delicious little candies with a hint of crunch. Totally recommend for keeping on hand for lumches or a snack when out and about.

The second was Miyoko’s vegan cream cheese. I keep reading how amazing this is but at $5.50 a container I have been reluctant to pick it. I wish I had sooner. Very clean ingredients and very delicious. I used it in mashed potatoes. I did a swipe on a beyond burger, of course on a piece of toast with fresh basil. The options are endless. Highly recommended keeping this gem on hand.

My next fav came in my Ipsy bag last month. It is a lipstain and gloss by the Balm Jour. It goes on as a gloss and leaves behind a very natural looking pink stain. Perfect for wearing when I teach fitness classes and want to look pulled together and naturally fresh, not made-up.

What are your Friday favorites? I would love to hear?

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.