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!


Maple Butternut Squash Oatmeal

When I received my delicious box of breakfast goodies from Purely Elizabeth, I was immediately inspired to make a different kind of oatmeal, highlighting winter seasonal flavors to complement the cranberry pumpkin seed ancient grain oatmeal

The butternut squash adds a slight sweetness and perfectly creamy texture to this simple oatmeal recipe. The pistachios and pumpkin seeds add a nice crunch. All the ingredients combined make the most nourishing breakfast recipe that's definitely different than any other oatmeal recipe out there. 

I hope you enjoy it, and  comment below with any variations or additions you've made to the recipe! 



Makes 2 servings

Ingredients: 

Oatmeal

 

Toppings


1. Mash the cooked butternut squash in a bowl until smooth. 

2. Cook all of the oatmeal ingredients in a saucepan over medium-low heat, about 20 minutes. Stir frequently. 

3. Place oatmeal in bowl and add on all the toppings. Pour a little more maple syrup on top if desired. Enjoy! 


Beauty Food Brunch

I had such a fun time hosting my first event, and Beauty Food Brunch with fellow health coach and foodie Maria Marlowe. This event gave people a real idea of what our food tastes like. Not only does it photograph well, and do we think about using ingredients that support optimal healthy, but we emphasize on making healthy food taste good!

It seemed that translated well because every plate was licked clean!


Heres a little recap of our menu with the recipes, so that you can make these at home yourself. 


Smoothie Trio made with Maria Marlowe's delicious Gold & Glow superfood smoothie blends.

Complexion Perfection 

Ingredients: 

  •  1 cup hemp milk

  • 2 bananas (fresh or frozen)

  • 2 tbs. Complexion Perfection powder

Instructions: 
1. Place all ingredients in a blender and blend on high until smooth. Sip & savor. 

Ingredients in Complexion Perfection:  Organic Goji Berry Powder, Organic Maqui Berry Powder, Organic Camu Camu Berry Powder, Organic Hemp Seeds, Organic Turmeric, Organic Ginger, Organic Mangosteen.


Enlightened Energy

Ingredients: 

  • 2 cups hemp milk

  • 2 bananas (fresh or frozen)

  • 2 tbs. Enlightened Energy powder

Instructions: 
1. Place all ingredients in a blender and blend on high until smooth. Sip & savor. 

Ingredients in Enlightened Energy: Organic Hemp Seed, Organic Maca, Organic Oats, Organic Cinnamon, Organic Ginger.


Clean Green

Ingredients: 

  • 2 cups hemp milk

  • 1 banana (fresh or frozen)

  • 1/2 avocado

  • 2 tbs. glowing CLEAN GREEN powder

Instructions: 
1. Place all ingredients in a blender and blend on high until smooth. Sip & savor. 

Ingredients in CLEAN GREEN: Organic Hemp Seed, Organic Coconut, Organic Chlorella, Organic Spirulina, Organic Wheatgrass, Organic Turmeric, Organic Ginger. 


Garden Vegetable Frittata

Recipe:

Makes 12 servings

Ingredients:

  • 1 large red onion, sliced into long strips
  • 4-5 cups button mushroom caps, sliced
  • 10 cups of baby spinach
  • 1/4 cup kalamata olives, sliced in half
  • coconut oil or olive oil
  • 12 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 350.
  2. Saute vegetables one at a time: Start with the onion. Heat a pan, add just enough oil to coat the bottom of the pan, then saute onions on medium low for about 5-7 minutes, until soft and translucent, not browned. Remove to a paper towel lined bowl to absorb any excess oil.
  3. Repeat with mushrooms (about 5-7 minutes, until soft). Be sure to drain them well, as they release a lot of excess moisture, and then add to paper towel lined bowl.
  4. Repeat with baby spinach and olives together, until greens are wilted, about 3-5 minutes.
  5. Add all vegetables to a 3 quart glass baking dish, lightly greased it with coconut oil.
  6. Beat 12 eggs together in a bowl. Stir in salt and black pepper. Pour into the baking dish. Then top with parsley.
  7. Bake for approximately 30-35 minutes, until puffed and set in the middle. Remove it from the oven before it starts to get golden brown, as that tends to signify the middle is overcooked and will become a little spongy-tasting.
  8. Cut into squares to serve.

Makes 5-6 servings

Ingredients:

For the roasted chickpea croutons:

  • 1 (15-oz) can chickpeas (or 1.5 cups cooked)
  • 1/2 teaspoon extra virgin olive oil
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika (optional)
  • 1/4 teaspoon cayenne pepper (optional) 

For the dressing (makes 3/4-1 cup):

  • 1/2 cup raw cashews, soaked overnight
  • 1/4 cup water
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 small garlic clove (you can add another if you like it super potent)
  • 1/2 tablespoon vegan Worcestershire sauce (I use Wizard's gluten-free brand)
  • 2 teaspoons capers
  • 1/2 teaspoon fine grain sea salt and pepper, or to taste

For the nut and seed parmesan cheese (makes 1/2 cup):

  • 1/4 cup raw cashews
  • 1 tablespoon raw sesame seeds
  • 2 tablespoons hulled hemp seeds
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • fine grain sea salt, to taste

For the lettuce:

  • 1 small/medium bunch Lacinato kale, destemmed (5 cups chopped)
  • 2 small heads romaine lettuce (10 cups chopped)

Directions:

  1. Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
  2. Roast chickpea croutons: Preheat oven to 400F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's ok if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder and salt and toss to coat. You can add a sprinkle of cayenne pepper if you like it spicy. Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet, then roast for another 10-15 minutes, until lightly golden. They will firm up as they cool.
  3. Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
  4. Prepare the Parmesan cheese: Add cashews into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
  5. Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
  6. Assemble: Add dressing onto lettuce and toss until fully coated. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.

Red Velvet Pancakes with Whipped Coconut Cream and Seasonal Berries

Serves 4

Ingredients: 

Pancakes

Coconut Whipped Cream:

  • 4 Tbsp creamy thick coconut milk (from can) 
  • 1 Tbsp. maple syrup
  • 2 tsp vanilla extract
  1. Preheat the oven to 400f. Peel two small beets and chop each one into 4 or 6 pieces. Place the chopped beetroot in a baking dish, together with a couple of tablespoons of cold water. Cover the dish with a lid or foil and bake in the oven for 20-30 minutes until they are cooked through. Check the beetroot a couple of times, adding more water so that they don't dry out. Or you can just use beets pre-cooked in a can.
  2. Meanwhile measure out the other ingredients. Mash banana and mix together the maple syrup and vanilla extract.
  3. Once the beetroot are cooked through, transfer them to a blender. Add the milk and blitz until the beets are completely blended with the milk and you have a puree consistency. Add this puree to the banana mixture and whisk until combined. 
  4. Finally, add the gluten-free pancake flour. Mix with a hand whisk until you have a classic pancake batter consistency.
  5. Melt some butter or coconut oil in a frying pan over a low heat. Add some of the batter (the amount will depend on how thick or thin you want your pancakes to be) and cook for 2-3 minutes either side for thick pancakes.
  6. To make the drizzle simply mix together the coconut milk cream, maple syrup, and vanilla extract. You can either drizzle this on top of the pancakes and top off with seasonal berries. Enjoy!

Cocao Goji Berry Smoothie


My smoothie creating method seems to be, "oh I see that ingredient I like, now what else can I put in there?" And I have to say it seems to be working. There was no planning or measuring really with this recipe, all the ingredients combined perfectly together.

I've been having a love affair with cocao as of recently, and its what I really enjoy adding to my smoothies. It doesn't hurt that its also rich in iron, antioxidants, and magnesium either, but mostly I like the flavor. Especially when combined with my homemade almond milk, and some fruit!

If you're a lover of cocao, goji berries, coconut, and almond milk, well then, say no more, because  this smoothie was  basically made for you! Blend, drink up, and enjoy! 


Makes One Smoothie

Ingredients:

  • 1/2 ripe banana (frozen) 
  • 1 Tbsp. Goji berries
  • 2 Tbsp. coconut chips
  • 3 Tbsp. cocao powder
  • 1 1/4 cup unsweetened almond milk
  • 1 medjool date

Instructions:

1.  Blend together ingredients until mixture is smooth and creamy. If you didn't freeze the banana, then add 2-3 ice cubes. 

2. Drink, and enjoy!

 

Mexican Fiesta Salad With Creamy Avocado Dressing

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.



This salad is a fiesta in your mouth! Mexican flavors are my all-time favorite, and this salad celebrates spices and veggies. Have you been getting bored of salads lately? Need a new recipe to mix things up and add flavor back into your life? This recipe will hit the spot!

The creamy avocado dressing is citrusy, with added spice. The salad paired with the roasted sweet potato, charbroiled lime corn, and spicy black beans, adds protein to the dish and a variety of flavor.

The pickled red cabbage, sprouts, red onion, and red pepper add a nice crunch. This salad is super refreshing and the perfect dish for summer. Light, flavorful, and refreshing. What more could you want? 

I would eat Mexican food every day if I could, it might have to do because I am slightly addicted to avocados. I don’t think I could ever get sick of them. I eat about one a day. The best thing about Mexican dishes is they celebrate vegetables and use a variety of spice. If you haven’t caught on by now, I’m all about flavor. Just because a recipe is healthy, doesn’t mean it has to taste bland. This recipe will wake up your tastes buds and have you wanting more!



Makes 2 Servings

Ingredients:

Salad

  • 4 cups of spring mix salad
  •  ¼ cup red pepper (thinly sliced)
  • ¼ cup red onion (diced)
  • 1/3 cup spicy black beans
  •  ½ jalapeno pepper (thinly sliced)
  •  ½ cup pickled red cabbage
  • 1 avocado
  • ½ cup sprouts or cilantro for garnish (optional)
  • 4 lime wedges (served on side)

Roasted Sweet Potato:

  •  1 sweet potato (cut into 1 inch bite sized pieces)
  • 4 Tbsp olive oil
  • 3 Tbsp. Taco seasoning (I use Trader Joes taco spices)
  • Salt and pepper to taste

Corn:

  • 1 corn
  • 1 Tbsp. butter
  • salt and pepper
  •  ½ lime juiced

Creamy Avocado Dressing:

  • ½ ripe avocado
  • 1 orange juiced
  • 1 large lime juiced
  • 3 tsp. honey or sugar
  • 3 tsp. hot sauce
  • ½ tsp. cumin
  •  1/8 tsp. chili powder (or more hot sauce)
  • 5 Tbsp. olive oil
  • salt and pepper to taste 


Instructions: 

1.    Preheat oven to 350’F.  Mix the sweet potato, olive oil, salt and pepper, and taco spices together, and spread onto cooking sheet. Cook for about 30 minutes, until browned and cooked through. Stir about every 10 minutes, so that each side is cooked evenly.

2.    Husk corn, and spread butter and salt and pepper all around the corn. Cook under broiler until golden brown on each side. Then take out of oven and squeeze the juice of ½ a lime on top. 



1.    For dressing, Blend together all of the ingredients in a blender or food processor. Adjust and add more of the ingredients according to taste.

2.    Mix together all of the salad ingredients in a bowl. Add the sweet potato, and corn, and drizzle the salad dressing on top. Add the pickled red cabbage, sprouts, and jalapeno on top.

3.    Serve and enjoy! 



Peach Fig Coconut Berry Smoothie

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Peach season may be ending, but don’t worry because frozen peaches are always available to buy! Did you know that frozen fruits and vegetables are sometimes more nutritious than fresh fruits and vegatables? This is because the frozen fruit and vegetables are picked when ripe and frozen immediately. Instead of being picked prematurely to ripen off the vine.

Tips to making the best smoothie:

1. Use frozen fruit: Whether you freeze your fresh fruit at home or you buy it in the store, adding frozen fruit to your smoothies will make sure your smoothies are icy cold. Adding ice instead of frozen fruit works as well, but it waters down the flavors of your smoothie and doesn’t make your smoothie as cold as frozen fruit does.

2.Use a liquid that goes with your smoothies flavors: Coconut water, and almond milk are the liquids I always choose to use. Water works as well, but I like the coconut flavor that the coconut water adds, and the almond milk provides a nice creaminess. I always use my homemade almond milk recipe, which is super simple and delicious! When making more tropical flavored smoothies opt for coconut water and when wanting a more creamy smoothie use almond milk.

3. Add in leafy greens: I love to add in fresh spinach or kale into my smoothies and smoothie bowls. Just a little goes a long way, and the sweetness of the fruits always cover up the bitterness of the greens. You smoothie will be rich in nutrients and you’ll get  a serving of greens!

4. Use nuts, nut butter, or vegan protein: Add more protein to your smoothies with protein rich foods like nuts, nut butter, hemp seeds, or vegan protein. After working out its great to drink a protein rich smoothie, because it digests easily and helps your muscles recover and grow. My favorite brand of vegan protein powder is Sunwarrior Protein, because all of their ingredients are plant-based and recognizable; no harmful additives, chemicals, or added sugars.

5. Use berries: Berries are lower in calories and sugars compared to fruits like mango, pineapple, and banana. They are also rich in fiber, and antioxidants.

This smoothie is filled with peach flavor, and the fresh coconut water gives it a tropical feel.

Ingredients:

Makes 2 smoothies

  • 4 small frozen peaches
  • 4 small fresh figs
  • 1 cup fresh blueberries
  • 2 dates
  • water from 1 small coconut
  • 2 TBSP homemade almond milk
  1. Blend ingredients together in blender until smooth. Serve and enjoy!