Tag Archives: dairy free

What I Ate Wednesday 4-16-14

Most times I try to protect myself.  You know, if I post something about me drinking something GREEN, I’ll justify it in some way so people don’t make fun or talk about me.  Seriously, that stuff happens over the color GREEN.

But today, I’m celebrating.  I love GREEN drinks.  I won’t justify it. I love them. Yes, I do.

So, here’s my beautiful breakfast:  a Power Green Smoothie.

Green Power Smoothie

Yes, it looks like grass. But it takes like apple & kiwi, with only a hint of grass 😉

The recipe will be here soon 🙂

For lunch, I made something incredible.  I’ve never liked tuna fish, even in my processed food days, but I love the idea of a cold salad.

This is a “mock” tuna fish salad, which means it looks like it & has the flavor of the salad but it actually contains no tuna.  There’s no crazy ingredients.  Not at all!

This was INCREDIBLE.  Even my husband who thinks some of my creations are weird, LOVED it.  AND he’s a tuna lover.

I served it over local buttercrunch lettuce!

lunch

For a midday snack, I had Mustard Roasted Chickpeas.  I shared with Beckham, and we devoured the whole thing 🙂

Chickpeas 4

These little boogers are addicting and flavorful.  Next time you want chips or croutons, try these 🙂

Before I explain dinner, I’ve got to explain this breakthrough I had.

spag dinner

If you’ve known me for a while or eaten a meal with me, you know I’ve got stupid food touching issues.  Anyone else like that?

As a child, I literally had the divider plates, not to be cute, but because I could not function if my food touched.  I have no explanation other than I was weird.  I also had a real phobia of people poking me.  Really?

So posting this picture with my side of Kale on  top of my spaghetti is monumental.  Like breaking chains kind of monumental.

I’m praising myself publicly for this one, y’all!

This is homemade marinara sauce (made with local tomatoes) over brown rice spaghetti noodles, topped with sauteed local kale and red onion.  It was tasty and filling!

In honor of the recent Milkshake post, I needed to test it out for dessert one more time to make sure I liked the recipe I posted 😉  So darn it if I didn’t have to have more chocolate 🙂

dessert

This is our Chocolate Coconut Peanut Butter Milkshake!

 

Have a blessed day 🙂


Mango & Black Bean Salsa

Allergen Information: Free of the top 8 allergens

There’s just something about that sweet and savory combination that satisfies our taste buds.  It’s probably why I used to follow my Wendy’s Fry with a Frosty.  (Ok, ok, stop drooling.  If you need a Frosty fix, try something like our Chocolate Milkshake).

This Mango & Black Bean Salsa is light & fresh and can be served as a topping for burritos, tacos, or salads OR would make a fabulous dip on its own as an appetizer.

You’ll love it because it uses simple, inexpensive ingredients, and doesn’t have to be cooked 🙂

I can picture this beautifully at a summer picnic or potluck!

A note about cilantro:  I really don’t like a ton of cilantro on anything.  I don’t LOVE the taste, but I like it.  So in my recipes, I tend to do just a little sprinkle.  BUT if you love the taste, you can always up it.  For this recipe, I only used 1 Tablespoon chopped, but feel free to add as much as you like, up to about 1/4 cup or so!

Mango & Black Bean Salsa
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 ripe mango, peeled & chopped into small bite sized pieces
  • 1 can black beans, drained & rinsed
  • 1 cup organic corn
  • 1 jalapeno, seeded & finely chopped
  • 1-2 T fresh cilantro, chopped
  • 2 T fresh lime juice
  • ¼ t garlic powder
  • sea salt to taste
Instructions
  1. Combine all ingredients in medium bowl and stir well.
  2. Season with desired amount of salt.
  3. Serve cold with chips or as a topping to tacos or salad!

 

 


What I Ate Wednesday 3-19-14

Yesterday was awful. Just plain awful.  I needed a re-do today (which is really Tuesday) but still had some of yesterday on my shoulder when I woke up.

I hate when I do that.  Just drop it.  Get rid of it.  Man, it’s tough.

My mood usually defines what I eat, but I really, really have been trying to remain constant and not let food control me or let my emotions take over my desire.

What’s the best cure to a stressed life?  For me, it’s definitely plants (they give me some great energy and happy juice) and of course, chocolate.

You’ll see lots of greens today.  And guess what? I was happy 🙂

I always start my day with lots of water.  Lemon water if I can.  It helps get digestion movin’ and grovin’ first thing.

After my water, I had this Tropical Green Smoothie.  It’s got mango, pineapple, goji berries, flax seed, banana, coconut water, orange juice, and spinach.  Minus the spinach, this is a beautiful pink-ish color.  But it’s St. Patrick’s week….GREEN is awesome 😉

Tropical Green Smoothie

I drank this later in the morning because I was alone with a sick child, so watching Netflix on the couch took precedence over an early breakfast.

After I drank this, it was nearly lunch time, but I waited as long as I could to indulge in one of my favorites.

Collard Wraps

I pretty much think Collard Wraps are where it’s at…really! (ok, mom–I apologize for everything I ever said about your vegetables!)

I had some local collards in the fridge, and they make perfect wraps….You don’t even have to do anything but cut the rip out on the end!

For these, I used some leftover red pepper sauce I made the night before, sprouts, avocado, tomato, and zucchini. The picture shows my husband’s wrap–I added some organic, free range grilled chicken to his.

I’ve been craving SPRING, and since it’s not happening around here lately, I made pasta salad instead.  It pretty much did the trick.  Check out our gluten free recipe here!

Macaroon

After lunch, I ate a chocolate macaroon.  My first time eating macaroons.  WHY?! They are awesome!

Ok, I had this awesome idea of more wraps for dinner.  This time, I wanted to try my favorite Spring Rolls, just with ingredients I had at the house.

I put everything I wanted on them. I might have gone a little crazy. (zucchini, bell pepper, carrots, green onions, toasted sesame seeds, avocado, kelp noodles, edamame, fresh mint, spinach, and sprouts)

Dinner

And they are supposed to look like this. Beautiful.

Spring Roll 3

But tonight, mine ended up like this.

Dinner 2

More like a Spring Roll hot dog.  It wasn’t pretty.  And it was really messy.  But I promise, it was delish.

The Asian Kale salad? Not so much.  I LOVE kale, so that wasn’t the problem.  I just wasn’t fond of the dressing I made.

For dessert, I had another macaroon.  And called it a night!

What’s on your menu for today??


Green Tea Berry Smoothie

Allergen Information: Free of the top 8 allergens

Special Equipment: High Powered Blender

Green Tea Berry Smoothie 2

It’s no secret that I. LOVE. SMOOTHIES.

They are so good.

They are beautiful.

They are easy.

They are filling.

They are nutritious.

I really could just go on, and on, and on.

But like anything, smoothies can get boring if you don’t change it up.  That’s why you’ll probably see more smoothie recipes from me than any other recipes.

You have lots of options, so there’s no excuses, k??

I love this one because it’s light and sweet and has the awesome benefits of green tea.  Remember, though, that all tea is not created equal, and there can be some bad stuff lurking in it.  I stick to Traditional Medicinal and Numi brands tea because they are easy to find.

In this particular smoothie, I used Numi’s brand Jasmine Green tea, but any variety would work.  The easiest thing to do is make the tea the night before and put the cup in the fridge so it’s easy as pie (oh no, now I’m thinking about pie….).

Not only does the green tea do some great things for your body, but so do the chia seeds and goji berries!

Try this one soon and let us know what you think!!

Green Tea Berry Smoothie
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 T chia seeds
  • 1 T goji berries
  • 2 cups mixed berries, frozen
  • 1 T local honey
  • 12 ounces chilled green tea (I heated 12 ounces of water and added one tea bag, and let steep for 10-15 minutes, then chilled)
Instructions
  1. Put ingredients in a high powered blender in the order shown and blend until smooth! Enjoy!

 


Broccoli Raisin Salad

Allergen Information: Free of the top 8 allergens

As the days get sunnier, my soul longs for summer-like foods.  I literally dream of cookouts and berry cobblers and friends. Oh that beautiful smell. (Ok, maybe not the friends 🙂 )

This salad is a wonderful side for a pot-luck, BBQ, or just to have in the fridge for a lunch.  It’s easy to double the recipe to make for a large group.

Maybe if we all make this next week, we’ll shooooo the cold weather away and bring on the heat! Who’s with me?!

For the dressing, we use the Soy-Free version of Vegenaise so that our Beckham can eat it, but if you have no allergy to soy, you can use the regular kind or another brand we love called Just Mayo.

I top mine with this coconut bacon recipe.  Don’t mix the coconut bacon into the salad because it will get soggy–just sprinkle some on top each time you serve it.

Broccoli Raisin Salad
Prep time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 1 cup vegan mayo
  • 2 T white wine vinegar
  • 2 T maple syrup
  • 1 t dijon mustard
  • pinch of salt
  • 10 cups fresh broccoli (about two large heads), de-stemmed and cut into bite size pieces
  • 1 shallot or ½ medium red onion, peeled and chopped
  • ½ cup raisins
  • ¼ cup raw sunflower seeds
Topping:
  • coconut bacon (recipe linked above)
Instructions
  1. Mix first 5 ingredients in a small bowl and set aside.
  2. Put remaining ingredients in a large bowl and stir until combined.
  3. Fold in desired amount of dressing until combined.
  4. Best if chilled for about an hour (but not necessary).