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!

 

 

Chocolate Avocado Mousse

Do you have chocolate cravings? Or are you just a chocolate lover like me?! Well, whatever the case, here is a healthy chocolate mousse alternative. This recipe is naturally sweetened with either coconut nectar which has less sugar content (low glycemic) or with maple syrup which is a tad sweeter in flavor.

The ripe avocados give this mousse a rich creamy texture that will trick you into thinking you're eating chocolate pudding. The avocados also provide healthy fats, magnesium, and omega 3 fatty acids. The raw cocao boosts this recipe's nutrient content by adding iron and powerful antioxidants. 

I love making this recipe for my friends, or sometimes just making this quickly as a snack for myself. You can serve this right away or I also like to let it cool off in the refrigerator and set for about an hour. 

 It's hard not to eat all of it, but I promise you, you will be licking your bowl clean! 



Tempeh and Vegetable Rice Rolls with Thai Almond Butter Dipping Sauce

This recipe is refreshing and perfect to make when its hot outside. The dipping sauce is addicting and you can use it with so many other recipes! Feel free to make this into a salad as well instead of making the rice rolls. 

I made this for a large group of people, and it was devoured in no time! Hope you enjoy!


Dragon Fruit Smoothie

I've been making smoothies without bananas or dates lately to decrease my sugar and carb intake especially earlier in the morning. Using coconut meat or avocados instead of bananas emphasizes on eating more healthy fats, which are still filling and low-glycemic. 

Avoiding sweet and high carb foods in the morning will help decrease sugar cravings throughout the day. This smoothie does contain fruit but not a lot of high carb fruits and the dragon fruit packets are unsweetened. 

The best part about this smoothie is that it's naturally bright pink! Dragon fruit is naturally bright fuschia pink. It's also filled with iron, fiber, and magnesium, which should be incorporated into our daily diet. 

The cocao powder makes this smoothie taste like a chocolate milkshake, for all you chocolate lovers out there. Hope you enjoy it!



Ingredients:

2 packets of Pitaya Plus

1/2 cup fresh blueberries

1/2 cup mango

1/2 cup almond or coconut milk

1 Tbsp. Cocao powder

1/2 Tbsp. Maca powder


Instructions:

1. Blend together all ingredients until smooth. Add more almond milk if it needs to be less thick. Enjoy! 

3 Ingredient Chocolate Truffles

This recipe only contains 3 ingredients! These are the perfect snack, although you might want to devour all of them at once so be careful!

You can add different dried fruits, flavors, and nuts into this mix. It can be used as a base to create more delicious recipes. 

My weakness is dark chocolate, so I always make sure to eat or buy the most pure brands. Making this at home with simply dates and organic raw cocao powder is simple enough for when you have those dark chocolate cravings. 

Here are some different ideas of what you can roll the truffles in to add color: shredded coconut, bee pollen, matcha powder, pistachios, goji powder, cocao powder, acai powder, or any other kind of nuts.



Makes 12 truffles

Ingredients: 

  • 2 cups Medjool dates (soak in water for 15 minutes if hard)
  • 2-3 Tbsp. cocao powder
  • 1/2 tsp. vanilla extract

Coating:

  • Raw unsalted pistachios 
  • Shredded coconut
  • Cocao powder
  • Goji powder

Instructions:

1. Add dates, cocao and vanilla extract into food processor. Blend until smooth. 

2. Coat hands with coconut oil so that the mixture doesn't stick to your hands. Roll about a Tbsp. of the truffle mixture into a ball and coat with whatever topping you choose. I like to have a variety of color and flavor so I used four different flavors. 

3. Place truffles on parchment paper and keep in fridge. 

4. Enjoy these delicious treats! 



Strawberry Coconut Chia Seed Parfait with Whipped Cream

This parfait is definitely a crowd pleaser. You can make this easily ahead of time and assemble it in the morning. I honestly couldn't stop adding layers to this recipe, and every component just added more and more flavor. My mouth is watering just thinking about how delicious is came out!

I love the mixture of the coconut and fresh strawberries together, and the lemon zest really brings out the tart strawberry flavor. 

Chia seeds are super filling, so eating this in the morning will be sure to have you feeling full for a while…and you'll probably be wishing you had room for another parfait..but if you have leftovers you'll have something to look forward to tomorrow morning!

The best part about making chia seed pudding is that you pre-make it the night before so its ready to go when you wake up. 

This parfait is packed full of layers and has tons of flavor and texture! You can even serve this as a dessert. It is naturally sweet, and super healthy! 



Makes 2 Serving

Ingredients: 

Strawberry Coconut Chia Seed Pudding

  • 1/2 cup coconut milk from can (use condensed coconut milk on top) 
  • 1/2 cup water
  • 1/4 cup chia seeds
  • 1/2 cup fresh strawberries

1. Blend together the coconut milk, water, and strawberries until smooth. 

2. Mix together chia seeds and strawberry coconut mixture. 

3. Place pudding mixture in fridge overnight. 


Coconut Whipped Cream

  • 2/3 cup coconut milk from can (use condensed coconut milk on top)
  • 5 Tbsp. maple syrup
  • 1 tsp vanilla extract

1. Place all the ingredients in a bowl, and mix together using a high speed hand blender until the mixture becomes frothy and forms peaks. It takes about 5-10 minutes of blending on high speed.

2. Place whipped cream aside for assembly. 


Parfait


Assembly: 

1. In a jar, add a layer of the Purely Elizabeth granola on the bottom. 

2. Then add a layer of the strawberry coconut chia seed pudding. 

3. The next layer are the slices of fresh strawberry. 

4. Do steps 1-3 one more time, and then add one layer of strawberries on top. 

5. Place two generous dollops of the coconut whipped cream on top of the parfait. Sprinkle the toasted coconut flakes and lemon zest on top of the whipped cream. 

6. Dig in and enjoy!