Protein Salad Bowl

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I decided to use all my favorite ingredients and make a protein filled salad bowl. Since I'm eating strictly plant-based now (I decided to cut out dairy, meat and eggs for good) I've been incorporating more beans and potatoes into the mix, especially on days I work out hard. You know what I've noticed? I have WAY more energy (YES!), less breakouts (I think eggs were the culprit), and in a better mood. Food really does affect your gut and the way you energetically feel. I go back and forth experimenting with incorporating animal foods into my diet, but I honestly always feel best just eating strictly plant-based. 

Not only do beans and potatoes contain high amounts of protein, greens like spinach and broccoli do as well. So you can imagine how much protein is in this salad! 

You can also substitute the white potato with sweet potato. I bought these purple skinned potatoes from the local farmers market, so I wanted to use them up. 

What really brings this salad together is the vegan rawmesan 'cheese,' which I've been sprinkling on just about anything I can. Its made with nutritional yeast, which is high in vitamin B. When eating strictly pant-based you need to be very conscious that you're receiving all the nutrients your body needs. When your body is deficient in vitamin B you'll notice you're constantly tired, moody, sleep poorly, and your skin may even begin to look flushed and pale. Avoid these symptoms by eating more vitamin B rich foods like greens, nutritional yeast, nuts, seeds, and other foods listed here

I hope you enjoy this recipe, and remember to generously sprinkle that rawmesan 'cheese' on top!


Makes 2 Servings

Ingredients:

  • 3 cups mixed greens (divided) 
  • 3 small potatoes (or 1 medium potato of your choice: sweet potato, red potato, white potato)
  • 3 sprigs of thyme 
  • 2 portobello mushrooms
  • 1 can of chickpeas
  • 1/2 head of broccoli 
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp chilli powder 
  • 1/2 tsp pink Himalayan salt
  • 1/4 tsp pepper
  • 1 ear of sweet corn
  • 1 avocado
  • 2 Tbsp Vegan rawmesan 'cheese'

Instructions: 

Roasted Potatoes:

1. Preheat oven to 375'F. 

2. Cut your potato in to small pieces, and spread in baking dish and drizzle avocado oil or olive oil on top, and salt and pepper. Mix in the sprigs of thyme, and roast until golden brown for about 40 minutes. Stir every 10 minutes. 

Portobello Mushrooms:

1. Chop mushrooms into bite sized pieces and cook in your skillet with salt and pepper on medium heat stirring frequently for about 15-20 minutes.

2. Set aside once cooked. 

Chickpeas and broccoli: 

1. Bring a saucepan of water to a boil and add in broccoli, and cook until softened. For about 5-7 minutes. Drain broccoli once softened. 

2. Add 1 Tbsp of avocado or olive oil, cooked broccoli, chickpeas, spices, and salt and pepper into your pan and cook on medium heat with a splash of water for about 5 minutes. Adjust seasoning to taste. 

Sweet Corn:

1. Husk corn. 

2. Bring a saucepan of water to a boil and add corn. Cook for about 5-7 minutes. Cut the kernels off the core and set aside. 

Assembly:

1. Add 1 1/2 cups of mixed greens to each bowl and then divide all the toppings to each bowl. Add the avocado and the vegan rawmesan on top. 

2. Use your favorite dressing. I used a simple French vinaigrette dressing and it tasted great! Enjoy!

 

 

Asian Kale Salad


Makes 4 servings

Ingredients:

Salad:

  • 1 bunch of kale
  • 3-4 carrots
  • 1 yellow pepper
  • 1/2 avocado
  • 2 Tbsp. sesame seeds

Garlic Ginger Dressing: 

  • 3 cloves garlic (grated)
  • 1 inch ginger (grated)
  • Juice of 1 lime
  • 3 Tbsp. raw honey
  • 1/2 cup tamari 
  • 3/4 cup olive oil
  • 1/3 cup rice wine vinegar 

Instructions: 

1. Prepare salad by washing kale, and tearing the leaves off the stem. Roughly chop and place in salad bowl.

2. Thinly slice the carrot, and dice the yellow pepper and avocado. Add to the kale. 

3. Mix together all of the ingredients for the garlic ginger dressing. Add as much dressing as you would like and message kale. 

4. Sprinkle seasame seeds on top. Enjoy!





Summer Vegetable Pasta

10514540_10154540624455085_6222907155270804160_n After I received my local organic food delivery I wanted to use as much of the produce as I could, so a pasta came to mind! I used practically all the veggies that came in my package.

I cooked  the vegtables lightly, so that they still had a nice bite to them, and the tomatoes add a beautiful tart and rich flavor. The dried spices bring this dish together, and the hint of red wine make you feel like your eating out at a restaurant. It's the perfect dish to make to use up all those summer veggies that are left in your fridge. Simple, easy, and delicious.

I always need to eat a ton of greens during the day, so I decided to place the pasta on top of a bed of arugula and massaged kale which I received in my delivery as well. The nutritional yeast adds a nice nutty flavor and "cheese" like texture to the dish, and tons of B vitamins.

Feel free to add in as many veggies as your heart desires! Hope you enjoy!

Yields: 2 servings

Ingredients:

  • 1/2 yellow onion
  • 2 cloves garlic (thinly sliced)
  • 2 TBSP olive oil
  • 2 carrots
  • 1/2 large zucchini
  • 1 cup cherry tomatos
  • 4TBSP red wine
  • 4 leaves of kale (stems removed)
  •  2 cups arugula
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • salt and pepper to taste
  • a sprinkle of nutritional yeast on top
  • 1/2 bag of rotini pasta or pasta of your choice

1. Boil water and follow clocking instructions for the pasta you use.

2. Slice onion, garlic, and vegetables in long thick slices.

3. Heat olive oil in pan, and add in the onion and garlic. Cook over medium heat for about 4-5 minutes, until onion is translucent.

4. Add in the carrots, zucchini, cherry tomatoes, dried oregano, dried basil, and salt and pepper. Cook for another 20 minutes.

5. Mix in the cooked pasta into the vegetables.

6. Add the red wine into the pasta mixture. Simmer until red wine has cooked down, make sure the vegetables still have a bite to them.

7. Massage kale with more olive oil, and mix in the arugula. Divide in to two portions.

8.Pour the vegetable pasta mixture over the greens and top off with a sprinkle of nutritional yeast.

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