Tag Archives: vegetarian

Raspberry Chia Pudding

Make this tonight for tomorrow morning!!

Ingredients:

  • 1 Lemon, juice of
  • 1 cup Raspberries, fresh or frozen
  • 1 tbsp Honey
  • 1 tsp Vanilla extract, pure
  • 3 tbsp Chia seeds
  • 1 cup coconut milk

Directions:

  1. In the bowl of your food processor or blender, combine all the ingredients except chia seeds and process until smooth.
  2. Pour mixture into two glasses. Add 1.5 tablespoons chia seeds to each glass. Stir
  3. Let it rest for about 1 hour, stir again and let it rest in the refrigerator overnight. Eat by the spoonful when you wake up in the morning.

Spinach Mushroom Avocado Salad

This detox salad has it all!!! Here are some interesting facts about a few of the ingredients in this delicious salad.

Popeye definitely knew what he was talking about when it came to spinach. Spinach is a super food loaded with tons of nutrients. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.
Avocados,  also known as an alligator pear or butter fruit, is the only fruit that provides a substantial amount of healthy monounsaturated fatty acids (MUFA). Avocados are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals.
Goji berry benefits include the ability to help treat diabetes, hypertension, infectious diseases, and common illnesses like the cold or a fever. They’ve also been used to help fight depression and anxiety or other mood disorders. They’re a great source of antioxidants known as beta-carotene, plus other phytonutrients that help protect skin and eye health. Thanks to their ability to reduce blood glucose, regulate cholesterol levels and keep triglycerides at an ideal balance, they’re also shown to prevent heart disease.
Baby Bellas are low-fat, cholesterol-free and a rich source of essential vitamins and minerals that can enhance your health and help prevent disease. These nutrients include selenium, niacin, copper and pantothenic acid. Baby Bellas have an intense, meat-like flavor when cooked and are what I use in place of meat a lot of the time.
In just one cup of cauliflower, you get a ton of nutrition. It is an excellent source of vitamin C. It also has other essential vitamins, like A, B6, E, K, folate, riboflavin, pantothenic acid, choline, thiamin, and niacin. In addition, it has minerals like potassium, phosphorus, magnesium, calcium, iron, zinc, manganese, and selenium. And finally, it also has dietary fiber, but almost zero grams of fat, sodium, and sugar. I am going to write more about this awesome vegetable that I eat almost every day when I get a chance. OH! and my dog loves it too!!

Ingredients:

1-2 handfuls of baby spinach (you can never eat too much spinach)

4-5 cherry tomatoes ( yellow or red)

1 cauliflower stem cut up

11/2 tsp goji berries

2 baby bellas sliced ( I like to sautee mine in grass fed butter before)

1/3 avocado sliced

for the dressing:

1/2 lemon squeezed

2 tablespoons extra virgin olive oil

Himalayan salt and pepper to taste

broccoli sprouts and chia seeds to garnish

Directions:

1. in a small mixing bowl add ingredients for dressing, whisk, and set aside.

2. sautee your mushrooms until golden brown ( about a minute 1/2 each side)

3. Add all ingredients to your favorite bowl and arrange any way that pleases you.

4. drizzle dressing on top, add garnish. ENJOY!!

Romaine Cucumber Ginger Juice

There are many health benefits of drinking freshly juiced fruits and vegetables, and it’s a great way to add nutrients from the fruits or vegetables that you normally wouldn’t eat. Fruit and vegetable juices retain most of the vitamins, minerals and plant chemicals (phytonutrients) that would be found in the whole versions of those foods. These nutrients can help protect against cardiovascular disease, cancer, and various inflammatory diseases, like rheumatoid arthritis. Valuable compounds called flavonoids and anthocyanins are abundant in a variety of fruits and vegetables and guard against oxidative cellular damage, which comes from everyday cellular maintenance and is exacerbated by exposure to chemicals and pollution.

Ingredients:

5 large romaine leaves

2-3 handfuls of baby spinach

2 cucumbers, skin peeled off

1 inch fresh Ginger, peeled

1 lime slice

Appliance: 

Juicer, Blender, or Nutri- Bullet

 

Directions:

  1. clean all veggies before running through the juicer.
  2. cut veggies into smaller pieces to fit machine (size depends on the appliance)
  3. run all veggies through the juicer, pour into your favorite glass and add a lime for garnish. PRETTY!

DRINK UP! Feel your body soak up all the nutrients! You will notice your body thanking you throughout the day.

Sriracha Honey Cauliflower Bites

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This recipe is so good and incredibly easy to make. I have been making large batches of this to take out boating and it’s always a hit. The sauce is also great used in a stir fry. Try it!!!

 

INGREDIENTS:

  • 1 small head of cauliflower, cut into bite sized florets

for the sauce:

  • 6 tbsp raw honey
  • 1 inch fresh ginger ~ grated
  • 6 tbsp water + 2 tsp cornstarch
  • 3 tbsp low sodium soy sauce
  • 1/2 tbsp sriracha sauce

DIRECTIONS:

  1. In a small bowl, completely dissolve cornstarch in water and set aside. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Whisk until sauce reaches a simmer again (make sure to stir otherwise the cornstarch will clump up) and cook until sauce thickens (about 2 minutes). Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower or toss cauliflower in sauce. Garnish with fresh chopped scallions if desired.
  • If you make any adjustments to the sauce (i.e. add more soy sauce or other liquids) you may need to also add more cornstarch to thicken the sauce. Remember to dissolve any additional cornstarch in a little water before adding it.
  • You should have enough sauce to drizzle over all the cauliflower but if you want to coat your cauliflower or you used more than a small head of cauliflower, you may want to double the sauce.

Rosemary & Garlic Avocado Hummus

This is an awesome appetizer. It’s really easy to make, healthy for you, packed with protein and fiber, and doesn’t have to be refrigerated so you can take it anywhere. This is a boating favorite when we go out on the water. Whip up the hummus, chop up your favorite veggies and everyone is happy!! You can double this recipe if you are sharing.

Ingredients:

1     Can of organic Garbanzo Beans (chick peas)

1     Avocado ( you do not need organic. Their skin is so thick, pesticides can not penetrate the fruit.

1     Tablespoon Delallo Rosemary & Garlic spices ( or you can use fresh rosemary and garlic)

1     Tablespoon Extra Virgin Olive Oil ( cold pressed )

1/2  Lime

Salt and Pepper to taste.

Directions:

Drain and rinse the garbanzo beans and set aside. Cut Avocado in half and spoon out fruit. Add garbanzo beans, avocado, olive oil, spices and juice from lime into the food processor or blender.

Taste!! I like to taste as I go along to get it just the way I like it. Play around with the spices too. Some people like more and some like less.

Enjoy!

 

 

Summer Corn & Blueberry Salad

INGREDIENTS:

6     ears of fresh sweet corn, husked

1     cup fresh blueberries

1     small cucumber, sliced

1/4  cup finely chopped red onion

1/4  cup chopped fresh cilantro

1     Jalapeno pepper,  seeded and finely chopped.

2     tablespoons fresh lime juice

2     tablespoons extra virgin olive oil

1     tablespoon raw honey

1/2  teaspoon ground cumin

1/2  teaspoon Himalayan salt 

 

In a large dutch oven bring salted water to a boil.  Add corn.  Cook covered for 5 minutes or until tender

When cool enough to handle, cut corn from the cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and Jalapeno.

For dressing, combine lime juice, olive oil, raw honey, cumin,and 1/2 tsp. salt. combine and mix well. Add to salad and toss.

Cover and refrigerate overnight.

 

 

 

 

 

 

 

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