Thursday, May 24, 2018

protein energy bites


Upon many requests, here are two versions of protein energy bites that I have made for Free Snack Friday's at Orangetheory! These are super easy and versatile, I'll give you a few options here but be creative and add whatever you want!

  • 10 oz dates (15-16 pitted dates)
  • 10 oz oats (3 cups)
  • 2 scoops vanilla protein powder (or chocolate)
  • 1/4 cup cacao nibs
  • 1/4 cup almond butter (or peanut butter, or tahini)
  • 1/4 cup maple syrup
  • pinch of salt

Pit the dates by cutting them in half and then soak them for a few minutes in hot water. This will soften them enough to blend easily. While the dates are soaking add the oats and protein powder to a food processor and blend into a coarse meal. Transfer the dry ingredients into a mixing bowl. Drain the dates and add them to the food processor along with the almond butter, maple syrup, and a pinch of salt.



Transfer the wet ingredients into the mixing bowl and add the cacao nibs. Mix everything together with a spatula as much as possible and then completely combine using your hands. If your mixture is really sticky you can put it in the fridge for 15 min to 1 hour before rolling into balls. Section off and roll into balls. Makes 25-30 depending on the size. Roll in desiccated coconut if desired. 



These are the best post workout snacks! Keep them in the fridge and enjoy! 


Saturday, April 21, 2018

vegan potato curry


You may have seen pictures of this dish a while ago on my Instagram feed as meal prep, and now here's the recipe. The first time I made this I just threw it together because we had a huge bag of red potatoes from Costco that needed to be eaten, and it turned out ahhhhmazing! So I recreated it so you can all enjoy it too! Oh, and it works really well as leftovers during the week. 

vegan potato curry
  • 2.5 lbs. small red potatoes (about 10-12)
  • 2 tsp coconut oil
  • 2 small or 1 large onion
  • 3 cloves garlic
  • 1 red bell pepper
  • 1-2 Tbsp red curry paste (depending on spiciness)
  • 1 can coconut milk
  • 1 2/3 cup water
  • 2 tsp smoked paprika
  • 1 tsp alaea sea salt
  • 2 cups frozen peas
  • 2 huge handfuls of greens (spinach, chopped kale, etc)
Chop onions, garlic, and red bell pepper. Heat the coconut oil in a large pot and add onions, garlic, and bell pepper. While these are sauteing, chop the potatoes into bite-sized cubes. When the onions and peppers are soft add the potatoes and the curry paste to the pot. Stir to coat entirely, cook for a few minutes. Add the coconut milk, water, paprika, and salt. Simmer with the lid off for about 30-40 minutes. When the potatoes are soft and beginning to fall apart add the peas and greens. Stir to combine and heat all the way through. Ready to eat! 





print recipe

vegan potato curry
perfect curry for lunch leftovers!
Ingredients
  • 2.5 lbs red potatoes
  • 2 tsp coconut oil
  • 2 small or 1 large onion
  • 3 cloves garlic
  • 1 red bell pepper
  • 1-2 Tbsp red curry paste
  • 1 can coconut milk
  • 1 2/3 cup water
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 2 cups frozen peas
  • 2 handfuls greens
Instructions
Chop onions, garlic, and red bell pepperHeat the coconut oil in a large pot and add onions, garlic, and bell pepperWhile these are sauteing, chop the potatoes into bite-sized cubesWhen the onions and peppers are soft add the potatoes and the curry paste to the potStir to coat entirely, cook for a few minutesAdd the coconut milk, water, paprika, and saltSimmer with the lid off for about 30-40 minutesWhen the potatoes are soft and beginning to fall apart add the peas and greensStir to combine and heat all the way through
Details
Prep time: Cook time: Total time: Yield: 6-8

Wednesday, April 4, 2018

vegan quesadillas


What do you call a quesadilla without cheese? If the literal translation is "little cheesy thing" then how do we call its vegan version? Verdurdilla? I don't think that's a word, but neither is "zoodles" or "chick'n", so making words up is totally legit in the world of vegan food. For now, before I coin verdurdilla, I'll just stick with vegan quesadillas. It's easily translatable to an edible equivalent and won't sound like gibberish in more than one language.

Life without cheese seems impossible to a lot of people. It is the number one reaction I get when I talk to people about eating vegan, "I could never give up cheese!" And I was the exact same way! Trust me, it isn't easy at first. No one is asking you to give up the things you love most, but when you start to eat more plant based, your mindset shifts. Sure, I saw changes in my body, my skin was clearer and my digestion more consistent, but I also started to pay a lot more attention to what my food is made of, where it comes from, and how it makes me feel. So do I still miss my cheese? Not a chance.

The same thing happened to my husband. He was convinced that a sandwich wasn't a sandwich unless it had cheese. Then, slowly but surely, he started cutting out the cheese and is now completely cheese free! His sandwiches are full of any fresh veggies, roasted veggies, roasted potatoes or sweet potatoes, veggie burgers, tofu, tempeh, hummus, pesto, and sometimes some smoked salmon or hard boiled eggs, but no cheese. There's no room for cheese anymore.

My brother and sister-in-law have a similar story. Cheesaholics turned vegan who have now been 100% plant based for almost two years! I know, you want me to get to the recipe, I'm getting there! I just wanted you to know that you are not alone and that if others have overcome their cheese addiction, so can you.

Ok, moving on.

sweet potato quesadillas
  • roasted sweet potato
  • olive oil
  • mushrooms
  • onions
  • spinach
  • 2 tortillas (at least)

Start by roasting a sweet potato in the oven, about 30-40 min at 400 degrees F. Check if it's done by piercing with a fork. Slice onion and mushrooms and saute in olive oil. 


Season veggies with salt and pepper and set aside. I scraped them onto a plate so I could use the same pan to grill my quesadilla. Sprinkle the bottom of the pan with salt and lay down the bottom tortilla. Spread it with mashed sweet potato, some greens (spinach, kale, chard, arugula, etc.), and mushroom and onion mixture. 


Top with another tortilla and turn on the heat! There is obviously no cheese here to melt so pay attention to how crisp the tortilla gets, this is your call when to flip and crisp up the other side. 

Remove from heat and slice up to serve. I didn't even need toppings for this bad boy but fresh salsa or guacamole would compliment it nicely. Enjoy!