1 package frozen Zucchini Noodles
2 TBS favorite Pesto
1 1/2 cup quartered Grape Tomatoes
2 Tbs Sundried Tomatoes
1 can rinsed, drained Cannellini Beans
2 handfuls of Baby Kale
Nutritional Yeast (optional)
Cook Zucchini Noodles to package directions. Drain water out. Add all ingredients into pan and cook 3-4 minutes until flavors combine and heated through.
Started out this Monday with a quick and easy meal prep to help me stay on track this week. Steamed asparagus with fresh lemon. Roasted sweet potatoes and marinated baked high protein tofu. High protein tofu is very firm and has little water so it doesn’t need to be pressed. It is easy to slice and holds it shape well while baking. For the marinade I used tamari sauce, liquid smoke, Siracha and olive oil. Soaked the tofu on each side for a few minutes and baked at 375 for about 30 minutes flipping halfway through. Quick and easy to pull together for lunch or dinner.
Looking for a quick and easy app for Happy Hour. Here it is. Make the cashew cheese ahead of time, all you need is fresh tomato slices and basil. Want to level it up? Add some balsamic vinager and an olive oil drizzle, some goid wine. Voila!
1 cup soaked Cashews
Juice from 1/2 lemon
1/4 cup Nutritional Yeast (or to taste)
Drain and rinse cashews. Mix together with lemon and nutritional yeast in a blender or food processor. Refridgerate.
Slice tomatoes, add cashew cheese and a fresh basil leaf.
Leftovers are always awesome to make a quick and easy lunch. Last night I made Tacos so I had taco “meat”, cashew sour cream, home made salsa all on hand already. After teaching 3 fitness classes this morning, I was ready to refuel. This salad hit the spot.
Lettuce, tomato, fresh corn cut from the cob, Beyond Meat crumbles , avocado, cashew sour cream, salsa. See below for recipes and tips
Beyond Meat Taco Filling:
You can find Beyond Meat crumbles in the freezer section. I found it at my local Wal-Mart. Cook to package direction then use your favorite Taco Seasoning packet and cook to directions on packet.
Cashew Sour Cream
Soak 1 cup Cashews, 20 minutes in hot water. Drain and rinse, add to blender or food processor. Squeeze in half a lemon, add salt to taste. Blend until smooth and store in refrigerator.
So I have been hearing all this hype about Celery juice and how amazing it is. It can reduce inflammation, lower blood pressure, detox your kidneys, help with skin conditions like acne and eczema, the list goes on and on. Earlier this week I was having some stomach issues and thought I would give it a try. I drove to my local favorite juice shop and picked up a bottle. After 30 min, my stomach did feel better. At 6 dollars a bottle I decided to find a cheaper way to keep drinking it and really see how it worked. I picked up some organic celery for $1.99, some fresh mint and headed home to make a batch. I added some water to my blender, chopped up the celery and some of the mint, squeezed in some fresh lemon juice to copy the juice I had earlier. I also grated some fresh ginger in since its an anti-inflammatory I figured it could hurt. Blended it all up and poured it through a strainer pressing the pulp with the back of a spoon. It turned out good but was time consuming. So I ordered nut bags on Amazon. Today after blending I placed one of the bags inside a juice pitcher poured the juice into the bag. Then squeezed all the juice from the pulp. The pulp left behind in the bag was pretty dry and I was able to get quite a bit of juice. The last 2 days I have started my day with celery juice instead of lemon water, I don’t know if I am noticing a huge difference but I am going to stick with it and report back. I did also take some to the gym as a post workout recovery drink. With high water content of celery plus the fact that is has sodium and potassium electrolytes it makes sense that it would be a great way to rehydrate after a workout. You also get some Vitamin A,B,C and K, all seems like positives to me.
So my verdict, I think it tastes good, I am getting some extra water and vitamins and I am willing to stick with it and see if I notice any more changes. Plus, now I have the pulp to start playing with some recipes.
If you have tried celery juice, tell me what you think.
Happy Taco Tuesday! I am loving collard greens as wraps. They are heartier than lettuce and keep all your delicious ingredients together. Having some pre-cooked ingredients on hand make these plant powered tacos a breeze to put together.
Lentils (I seasoned these with paprika, cayenne and garlic)
Drop your favorite taco recipe below.
For today’s Friday favorite, this lunch was a quick creation that was super delicious. It is vegan, gluten-free and could easily be made low-carb by leaving out the pasta. I had some leftover in the fridge and it was a weight training day so I tossed some in. I have been keeping Tofu Cutlet on hand. I like that the edges are browned, you can cut it to cubes and they keep their shape. Great for salads and recipes like this.
I container sliced mushrooms 8 oz.
1/2 bag of frozen green beans (steam in the bag size)
Vegan butter or olive oil
1/2 block of Tofu Cutlet or extra firm Tofu.
1/4 cup leftover gluten free pasta
Steam green beans in microwave per package directions. Saute mushrooms in butter or oil. Add garlic salt, pepper and squeeze lemon on top. Add green beans and tofu cutlet cut into cubes. Add more seasoning as needed and more lemon. Cook about 2-3 minutes to develop flavor. Add pasta, cook one more minute. Serve and top with capers.
Todays recipe turned out really good. So , this is one of those I threw a bunch of things in a pan and yum, but I am going to share it anyway. To make it lower carb, you could take out the soychorizo. I use the Trader Joes brand and its only 5 net grams so for the flavor it was worth it. Here we go:
1/2 bag of frozen spinach
1/4 bag frozen cauliflower rice
[defrost both about 3min}
1/2 package Tofu
1/4 package Soyrizo
1 TBS Mexican seasoning [on tofu]
Pico De Gallo
Pico De Gallo
Defrost spinach and cauliflower rice in microwave (3 min) add tofu and Mexican seasoning into non-stick pan. Add soyrizo, cook 2 min. add defrosted veggies and pico de gallo cook 3 min. Remove from heat, top with lettuce, pico and avocado.
I love the book Vegan Bowl Attack by Jackie Sobon. Today’s recipe is inspired by her Scramble Burrito Bowl but using ingredients I had on hand.