Friday, June 21, 2013

Even healthier potato salad

Maybe because its the first day of summer (finally!), or because I really wanted to eat these potatoes that I decided to make them into a cold salad. I highly suggest waiting for the potatoes to cool and for the salad to absorb all of the flavors for at least an hour.

-1 lb (1/2 kilogram) multi colored baby potatoes
-1/4 large purple onion 
-3 stalks celery
-1 cup sprouted red lentils
-1/2 cup vegenaise 
-1 tablespoon lemon juice
-salt and pepper to taste

1. Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius). 
2. Dice onion and slice celery. Cry your eyes out from the onion.

3. Bake potatoes on lightly sprayed baking sheet for 20 minutes. Let potatoes cool (I didn't because I have a patience of a toddler when hungry).

4. Mix all ingredients and season to taste. Let sit in fridge for at least an hour. Eat. 

Devour it in your mouth!

Sunday, June 16, 2013

Protein veggie burger

It's Father's Day, or sperm day as I like to call it. Aside from that the manly thing is to have a burger. And because I don't eat meat I decided to make my own veggie burgers. They were I ate them all day yesterday. And today. No shame.

Side note-I always keep frozen cooked garbanzo beans and mushrooms in my freezer and just defrosted them overnight.

-2 cups cooked garbanzo beans
-1 cup cooked ground mushrooms
-1.5 cups quinoa
-4 heaping tablespoons gluten free flour
-Garlic cloves
-Spices (I used tarragon, thyme, Greek seasoning, dill, parsley, black pepper, pink Himalayan salt, and nutritional yeast)
-Grapeseed oil spray

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) 
2. Blend/process/mash garbanzo beans till coarse texture occurs.

3. Mix all ingredients in a large bowl with hands.

4. Form burger shapes out of mixture and place on lightly oiled baking sheet.

5. Place in oven for 15 minutes, flip, and bake for 15 more minutes. 
6. Add on every possible condiment (vegenaise, ketchup, hot sauce, mustard, relish, etc.), vegan cheese, avocado, tomato, greens, sprouts on bun, sprouted bread, or leafy greens for protein style. 

Inhale it in your mouth.

Thursday, June 13, 2013

Triple berry ice cream

I have been on a workout kick, especially since my birthday is coming up in 25 days! So while I spend almost every day at the gym I'm also finding more creative delicious ways to add my protein powder into my diet. But this is great without the protein powder as well if you just want something fruity, cold, and sweet.

-2 frozen bananas
-2 cups frozen berries (I used raspberries, blackberries, and strawberries)
-Handful of dates 
-Scoop of pea protein (optional)

-Dark chocolate and half a teaspoon of coconut oil

1. Throw bananas, berries, dates, and protein powder in vitamix/high speed blender/food processor.

2. Blend till smooth. 
3. Melt chocolate and coconut oil together (I used a shot glass to mix the chocolate and coconut oil) and top on ice cream. 

Enjoy it in your mouth!

Sunday, June 9, 2013

Protein cookies

Sometimes living in beautiful Southern California has its downsides, like June gloom. And though its been happening every single year since I moved to the states in 1997, I'm still shocked every year that the weather sucks. So today I decided that I want to make some cookies that have a little oomph. And let me tell you, these cookies are fantastic and so stupidly simple to make.

-2 ripe bananas
-1 cup oatmeal
-1/2 cup dried blueberries 
-1/4 cup unsweetened coconut flakes (If you eat a low fat diet, omit the coconut flakes)
-1 scoop vegan protein powder (I used pea protein)

1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius). 
2. Blend (or mash) bananas. 
3. Combine all ingredients and mix.

4. Place cookie shaped mixture on a slightly greased baking sheet (at first I made them into balls, but they didn't settle, so I smushed them with a spoon after a few minutes to give them a cookie shape).

5. Wait an agonizing 15 minutes, and let cool for a few minutes. 

Enjoy them in your mouth!

Tuesday, June 4, 2013

Zucchini Pizza

We all have those days where you just don't want to move. I blame it on the internet. And on those days I have the awesome idea that I have to workout. Later though because I get really hyper at night. And since I know I'm going to burn calories later, I decided I need pizza. That and I spent an hour annoying my best friend last night talking about food while she tried to sleep.

As I'm on the gluten free train, and had the biggest zucchini ever, I decided to "quickly" make myself my favorite food group-PIZZA!

-1 big ass zucchini
-1 cup tomato sauce/pizza sauce
-2 tablespoons tapioca flour (to thicken sauce if needed)
-Daiya mozzarella cheese (or any other vegan cheese alternative. I'm waiting (not very patiently) to try Dairy Tree's cheese line)
-sea salt
-Toppings of your hungry heart's desire

1. Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius)

2. Slice big ass zucchini in four long equal slices.

2. Mix tomato sauce and tapioca flour if needed.

3. Rub a tiny pinch of salt on zucchini, place on foil lined baking sheet, and put in oven.

4. Dance around to Taylor Swift in your kitchen.

5. After 15 minutes, flip zucchini slices and bake for another 15 minutes.

6. Top zucchini with sauce, cheese, and toppings and bake for another 15 minutes. I did 12, but that's because I'm impatient. Sorry I'm not sorry.

Inhale it in your mouth!

Nutty Caramel Sauce

So I spent the day in Santa Monica/Venice Beach yesterday with my best friend. I decided to make us food instead of buying food that'll make us feel like crap after. Protein ice cream for breakfast, quinoa salad for lunch, and sliced apples with my nutty caramel sauce for dinner(ish).

This sauce is so good, I decided to make more of it for myself today (and Pumpkin, he goes bananas over anything sweet, like bananas). This is great for anyone who wants a sugar kick but doesn't want to eat refined sugar, and much better than some liquid sugar with brown dye #2 and caramel flavoring.

-2 large handfuls of dates
-1/4 cup cashews (or any other type of nut/seed)
-splash of coconut milk

1. Throw in dates, cashews, and coconut milk in high speed blender (hello my lovely Vitamix).

2. Blend on high for several minutes, scraping down sides every so often, adding more coconut milk if wanting a thinner consistency (I like mine having a bit of crunch from the cashews).

3. Eat with sliced apples, celery, chocolate, on its own.

Enjoy it in your mouth!

Pumpky munching away on nom noms.