Recipe

Quick & Easy Vegan Spicy Corn Chowder

This is the perfect quick meal for a cold winter night. It is both delicious and spicy. You can pair it with some saltine crackers, or corn bread for a heartier dish. You can also store it in the fridge for lunches later in the week and just reheat over the stove or in the microwave.

Serves 6

Ingredients:

2 Tbs coconut oil
¾ cup onion, diced
⅓ cup celery, diced
2 small golden potatoes, diced
2 cups frozen sweet corn
½ 7 oz. can of chipotle chile in adobo sauce, diced
1 bay leaf
2 cups low-sodium vegetable broth
¾ cup coconut milk
1 Tbs chopped fresh parsley
salt and pepper

Directions:

  1. Heat oil in large, heavy saucepan over medium heat. Add onion and celery, and sauté until soft, about 5 minutes. Add potatoes, corn, chipotle chile, and bay leaf, and cook 10 minutes, stirring frequently. Add broth, and bring to a boil.
  2. Reduce heat to medium-low, and simmer for 10 minutes, or until vegetables are tender. Stir in coconut milk and parsley, and season with salt and pepper, to taste.
Nutritional Facts: per serving
224 cal; 4g protein; 12g total fat (7g sat fat); 28g carb; 0mg chol; 69mg sod; 3g fiber; 5g sugars
*This recipe is based off of  a recipe from Vegetarian Times Magazine

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Recipe

Monthly Favorites: January Edition

Monthly Favorites Jan 2016

Ancient Harvest Ancient Grains Organic Hot Cereal; Traditional

I was looking for some new oatmeal to try and happened to see this giant box at my local store. It is so delicious and perfect for a quick hot meal on a cold day. They have a variety of flavors, however I just went for the traditional to try first. This box also includes 6 packs of oatmeal that is super convenient to just grab and cook it up. I add some fruit, coconut chips, and a tiny bit of honey to mine for a bit more flavor.

Honey Nut Cheerios

All Cheerios are now gluten free! To celebrate this new development and as a bit of nostalgia I had to buy some and see if they were as good as I remember. They are just like the original, they have simply just looked at the grains more carefully to make sure all the grains are gluten free.

Lance Gluten Free Real Cheddar Cheese Crackers

Another piece of nostalgia this month are these little cheese and cracker bites. I used to have something similar for lunch when I was a kid and was more than happy to try these. They are delicious and work great as a quick mini snack throughout the day. They also have snack pack ones and ones with peanut butter instead of cheese.

Neat A Healthy Replacement for Meat; Italian Mix

I wanted to try a new fake meat meal, so I decided to give these a try. It is basically a mix so you can make your own meatballs for pasta. They are so easy to make up and delicious to eat. I just made them up and then stored them in my fridge for later consumptions throughout the week. They also have a version for tacos, burgers, and sausages.

Rise Bar

I was in search for a new protein bar to have after my workouts at the gym. These rise bars are so healthy for you that I had to give them a try. I picked up the variety version to try out a bunch of the bars at once and found I liked almost all of them. They are packed with protein, flavor, and deliciousness. They only use real ingredients and only a few so you don’t have to worry about added sugar or unnatural ingredients.

Good Belly Plus Shot Probiotic Juice Drink; Strawberry

I wasn’t quite sure what this entirely was when I first picked it up at the store but was intrigued. Basically it is a shot size dairy-free, vegan yogurt that is packed with billions of probiotics and essential vitamins and calcium. It is also supposed to help your digestive system. It also comes in other flavors, however the strawberry was delicious for me. I also found that it’s small amount was a perfect amount for me and great for a quick snack.

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Recipe

Vegetarian Tex-Mex Crispy Potato Skins

Tex-Mex Crispy Potato Skins

This recipe was so easy to come together and was a huge success with the family. I did a sort of taco twist on these potato skins which was both fun and added more flavor and fun to the meal. Instead of just using the regular toppings, I put some other toppings in some bowls for people to dress up the potato skins. I had bowls with cheese, caramelized onions, bacon (for the meat lovers), cheese, and diced tomatoes. I also mixed up some of the potato that was removed earlier with some salt, pepper, and a bit of butter to add to the skins or just on the side. It was a great take on your standard potato skins.

This would also be a great idea for an easy appetizer for a super bowl party. You can do steps 1 through 2 ahead of time and then just bake them for the last quick baking at the party so they are nice and warm for people to eat. I would just take out all the taco toppings and just have a simple guacamole, salsa, and/or sour cream on the side if people want to add a bit of taste to them.

Tex-Mex Crispy Potato Skins 2

Serves 4

Ingredients:

4 large russet potatoes
Sea salt, to taste
Fresh black pepper, to taste
¾ cup 4 cheese Mexican blend or cheddar cheese
4oz can mild green chilies, drained
Paprika, to taste
Gluten free sour cream, chives, salsa, and/or guacamole for optional toppings

Directions:

  1. Preheat oven to 425F. Prick the potatoes with a fork and bake for 1 hour, or until tender. Remove from the oven and set aside to cool slightly (keeping the oven on).
  2. When the potatoes are cool enough to handle, cut in half lengthwise and, using a spoon, scoop out most of the flesh and discard. Shells should be about ¼ inch thick. Transfer shells to an ungreased baking sheet.
  3. Sprinkle the insides lightly with salt and pepper. Sprinkle the insides of each shell with cheese, paprika, and equal amounts of green chilies. Bake for 10 to 12 minutes, or until shells are crisp and golden. Serve with additional toppings, if desired.
Nutritional Facts: per serving
104 cal; 2g protein; 7g total fat (1g sat fat); 10g carb; 0mg chol; 8mg sod; 3g fiber
*This recipe is based off of  a recipe from The Gluten-Free Vegetarian Kitchen by Donna Klein

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Recipe

Vegan Sweet Chili Soba Noodles

Sweet Chili Soba Noodles

This Soba noodle recipe is super quick and easy to make. It is also delicious and has tons of health benefits. Soba noodles are made from buckwheat flour and have a similar shape and thickness as spaghetti noodles. These noodles being made from buckwheat flour provide vitamin B1 and B2, protein, and several minerals. It also helps with the body’s metabolism, lowers the blood pressure, and helps decrease cholesterol.

Serves 4

Ingredients:

16 oz gluten free soba noodles
1 cup coconut milk
½ cup tahini
1 whole fresh red chili pepper; minced
4 Tbs fresh lime juice
2 Tbs tamari
2 Tbs agave nectar
1 Tbs fresh ginger, diced
4 cups yellow, red, green, and orange bell peppers; cut into thin strips
3-4 medium green onion stalks; cut into thin strips (plus extra for garnish)
Fresh lime wedges
Chili flakes
Sea salt

Directions:

  1. Begin to boil water and cook the soba noodles as directed on the package. Blend coconut milk, tahini, lime juice, tamari, agave nectar, and ginger in a blender and mix well. Use both as much of the chili peppers as desired until it reaches your desired spiciness.
  2. Drain the noodles when they are ready and put back into the pot, followed by the peppers, onion and blended sauce mixture. Mix until well combined.
  3. Serve in bowls and garnish with lime wedges, chili flakes, extra green onion, and a sprinkle of sea salt.
Nutritional Facts: per serving
304 cal; 10g protein; 17g total fat (3g sat fat); 36g carb; 0mg chol; 571mg sod; 5g fiber; 11g sugars
*This recipe is based off of  a recipe from Lookbook Cookbook; Simple Delicious, Gluten-Free & Vegan Dishes by Jessica Milan

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Ingredients & Foods to Always Have in Your House

Rice and/or quinoa:

Good base to any meal and is quick and easy to make. They are also good for adding fiber, iron, and other dietary benefits.

Agave nectar and/or dates:

They are a quick and easy way to add sweetness to any recipe.

Coconut oil:

Can be used as a healthy replacer for olive oil and can be used for multiple purposes.

Dried cranberries:

Great as a snack and adds sweetness to a variety of meals and recipes.

Spices especially Italian seasoning and cumin:

Quick way to add flavor to different types of food.

Greens:

Easy and cheep way to make a meal and can be added into other meals. Just pick up any of your favorite greens.

Bell peppers:

Easy to add flavor and color into any meal and can be used in a variety of different ways and recipes.

Nuts:

Adds a crunch, flavor, and protein to any meal and can also be used as a quick snack.

Granola bars:

Great for meals and snacks on the go and help increase energy and protein throughout the day (depending on the granola bar you pick up).

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Recipe

Quick & Easy Butternut Squash Fritters

Butternut Squash Fritters

These fritters are super delicious, light, and filling. They are perfect for a quick and easy dinner or can be saved in the fridge and reheated (a quick 1 minute zap in the microwave works for me) for lunches later in the week. You can serve it up with some yogurt or sour cream. I mixed up some chives and coconut yogurt to have with the fritters and might I say it was the perfect addition.

Serves 4 (12 fritters)

Ingredients:

Olive oil for spreading on parchment paper
1½ Tbs coconut oil, divided
½ medium onion, finely chopped
1 clove garlic, minced
2 cups peeled, shredded butternut squash
½ cup almond flour
1½ oz crumbled feta cheese
1 large egg
1½ Tbs finely chopped fresh sage
1 Tbs finely chopped fresh parsley
¼ tsp smoked paprika
1 dash grated nutmeg

Directions:

  1. Preheat oven to 400F. Line baking sheet with parchment paper; brush with olive oil.
  2. Heat 1½ tsp coconut oil in skillet over medium-low heat. Add onion and garlic, and sauté 4 to 5 minutes, or until translucent. Transfer to bowl to cool.
  3. Wrap shredded squash in several layers of paper towels or clean kitchen towel, and squeeze to remove excess liquid. Transfer to bowl with onion and garlic, and stir in remaining ingredients. Season with salt and pepper, if desired. Shape into 12 patties, and place on prepared baking sheet. Brush with remaining 1 Tbs coconut oil, and bake 10 minutes more.
Nutritional Facts: per fritter
80 cal; 2g protein; 6g total fat (1g sat fat); 6g carb; 19mg chol; 40mg sod; 1g fiber; 2g sugars
*This recipe is based off of  a recipe from Vegetarian Times Magazine

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Recipe

Gluten Free Asparagus & Cheese Strata

Asparagus & Cheese Strata

For Christmas Day I decided to make this Strata for a little brunch after we finished with all the Christmas festivities. I woke up early that morning to make it and let it chill in the fridge until we were ready, but you could make it the night before and bake it in the morning. I had served it with some bratwursts (for the meat eaters of course) and fruit salad, but you could have it on its own as well.

Serves 6

Asparagus & Cheese Strata 2

Ingredients:

½ pound fresh medium-thick asparagus, trimmed
4 eggs
1½ cups skim milk
1 cup half-and-half
1 Tbs chopped fresh chives
1 tsp chopped fresh thyme
1 tsp onion powder
½ tsp salt
¼ tsp fresh ground black pepper
8 oz gluten-free sandwich bread, crusts removed, each slice cut in quarters
6 oz sliced provolone cheese
½ cup grated Parmesan cheese

Directions:

  1. Lightly grease an 11 X 7 in baking dish. In a large stockpot filled with boiling water, boil the asparagus until tender, about 5 minutes, depending on thickness. Drain and rinse under cold running water. Drain well. Trim off the tips and cut the stalks lengthwise in half. Cut into 1-inch lengths. Pat dry between paper towels.
  2. In a large bowl, whisk together the eggs, milk, half-and-half, chives, thyme, onion powder, salt, and pepper. Cover the bottom of the prepared dish with half of the bread. Cover the bread with half of the provolone, all the asparagus, remaining bread, and ending with the remaining provolone cheese. Pour the egg mixture over all. Cover and refrigerate for a minimum of 3 hours, or overnight.
  3. Preheat the oven to 325F.
  4. Place the strata in the center of the oven and bake, uncovered, for 30 minutes, or until the top is beginning to brown and the center is almost set. Sprinkle evenly with Parmesan cheese and transfer to the lower rake. Bake for 10 to 15 minutes more, or until a knife inserted in the center comes out clean. Remove from the oven and let stand for a minimum of 10 minutes before cutting into wedges and serving.
Nutritional Facts: per serving
358 cal; 21g protein; 19g total fat (10g sat fat); 26g carb; 182mg chol; 833mg sod; 1g fiber
*This recipe is based off of  a recipe from The Gluten-Free Vegetarian Kitchen by Donna Klein

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Quick Tips to Making The Best of 2016 Resolutions

If you want to make sure you will be able to make your new years resolutions stick, there are a few things that you should make sure you do.

Make simple goals

Far too many people make difficult resolutions that they can’t reach and begin to get frustrated to the point where they stop reaching for it. Instead of making large resolutions make simple goals to reach a larger one. For example, if you wanted to workout more as your New Year’s resolution make a monthly goal for yourself each month to make sure you reach your resolution by the end of the year. It may not be a bad idea to start your small goals off easy and make them harder as the months continue.

Keep yourself accountable

Write your resolution down in a place where you can see it everyday. Personally, I like to write down my resolutions and goals on my calendar so that it is organized in an easy and quick way. When you complete a goal check it off and give yourself a little treat or celebration. If you don’t make your goal, mark that somewhere too. I also like to write down why I didn’t make the goal, so that I can attempt to figure out the reason behind it.

Make sure you will be happy

A big reason that people fail at completing their resolutions is because in the end they don’t enjoy it and don’t have a passion for it.  For example if someone wanted to become a vegan but wasn’t happy with the food or missed meat, what is the point in going through with your resolution? If you aren’t happy with what you are doing or how you are going about it, then change it into something you like.

Get organized and fresh

Besides New Year’s resolutions I think it is always nice to start off the New Year in a clean, organized way. It is almost like starting the day; if you start out fresh and ready you will feel better and have a better day/year. Clean your room, house, desk, car, etc. and get organized. Buy a new calendar, planner, and/or journal so that you can start on a fresh new page.

Hope these little tips help and happy New Year!

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Recipe

Holiday Cutout Sugar Cookies

Approximately 25-40 cookies

Ingredients:

¾ cup unsalted butter
1 cup graduated sugar
1 large egg
1 Tablespoon pure vanilla extract
1¾ cup brown rice flour mix (see below)
¼ cup sweet rice flower
1 teaspoon baking powder
1 teaspoon xanthan gum
¼ teaspoon salt

Directions:

  1. Preheat oven to 350°F. Beat butter and sugar in a large bowl with an electric mixer until light and creamy. Add egg and vanilla and mix until smooth.
  2. Add flours, baking powder, xanthan gum, and salt; beat until a think, smooth dough is formed.
  3. Roll out dough between 2 large sheets of wax paper. Chill until very cold. Cut into desired shapes with cookie cutters, and chill again on cookie sheet before baking. Work in batches of cutting, chilling, and baking until all the dough is used.  Bake cookies in oven for 9-12 minutes depending on size and thickness. Transfer to a wire rack to cool. Decorate if desired and store in an airtight container.

 

Gluten-Free Brown Rice Flour Mix

2 cups Brown Rice Flour
2/3 cup Potato Starch
1/3 cup Tapioca Flour

Combine all in a bowl and mix until fully combined. Used desired amount and store remaining for later.

*This recipe is based off of  a recipe from Gluten-Free Baking Classics by Annalise Roberts

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Recipe

Vegan Coconut, Peppermint, Dark Chocolate Bark

Ingredients:

1¼ cup dark chocolate chips, divided
½ teaspoon peppermint extract
2 Tablespoons coconut milk
2 cups unsweetened dried shredded coconut
dried cranberries, chopped
crushed peppermint

Directions:

  1. Melt the ¾ cup of the chocolate chips in a bowl over simmering water (double boiler).
  2. Mix in the peppermint extract and coconut milk to the melted chocolate until smooth. Add 1 tablespoon of coconut oil if it gets too thick.
  3. Line a 9-inch pan with a large piece of parchment paper. Cover the bottom and sides of the pan. Spread the chocolate across the bottom of the pan. Freeze or refrigerate until chocolate sets.
  4. Process coconut in a food processor until the coconut turns into a smooth creamy paste. And smooth over melted chocolate. Freeze or refrigerate until coconut layer sets.
  5. Melt the remaining ½ cup of the chocolate chips. Pour chocolate over the coconut layer. Place dried cranberries and crushed peppermint candies on top. Freeze until it becomes very hard. Break bark into several pieces.

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