Now this one is simple, nutritious, and tasty. The baked potato will provide a good base of carbs, the beans add an excellent source of protein, the avocado contributes some healthy fat, and everything else makes for an overall great flavor. As a family Mexican dishes are extremely common in our household and because of that I think this variation will fit more commonly into our weekly meals.
If you just finished a long hard workout or day this is a perfect refueler and recovery tool to have as a meal. It is quite a large and substantial meal, but that will power you through the rest of your day and the flavor doesn't do any harm either :)
-Medium to Large Russet Potato
-Soyrizo (can get at most markets)
-Green Onions, chopped
1.) Wrap the Potato in foil and bake at 425 degrees for 45-60 minutes. Until crispy and lightly browned on outside.
2.) Cook the Soyrizo according to the packaging.
3.) Soak the beans overnight. Then in a crock pot fill with water to 2 inches above the beans. Slow cook on low for 7-8 hours. Salt the beans until desired once done.
4.) Make the Chipotle Cashew Sauce.
4.) Cube the Avocado and chop the Cilantro and Green Onions.
5.) Once the Potato is ready, slice down the middle lengthwise and chop the insides a bit to mush it up. Salt the Potato lightly and then PILE all of the other ingredients on top to make a deliciously nutritious power meal.
Thanks and I hope this will fuel many an adventure!
So this week I'm writing the recipe instead of making a video. Why? Well for one, if I'm being honest, I didn't make a video and two I just though I'd change it up. Because, you need to do that every now and then right? Well, here goes let's see if I can still write.
Since it's fall now I though it'd be a good time to do this recipe. I've always liked different types of breads. I mean like Banana bread, Lemon bread, Zuchinni bread, and the other types of quick breads. So this week is a variant of that and a perfect addition to your fall cooking repertoire. It might be stereotypical sure, but it's a classic. It's my Pumpkin Spice Walnut Bread! Yes I said pumpkin spice and no it's not that premade junk from Starbucks or something. It's a homemade loaf that will taste great.
Overall it's quite easy to make, once you put all the ingredients together. It's also a great afternoon or evening snack to have with some coffee or tea when it's a little chilly outside. Which is exactly what I'm about to do once I finish writing this. My dad and I are going to sit down, have some coffee, this bread, and watch a movie! So hopefully you will do the same once you make this recipe and I do hope you enjoy this stereotypical fall tradition!
- 1 1/2 c Flour (I used Spelt)
- 1 tbsp Arrowroot Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tbsp Chia Seeds
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 1/8 tsp Ground Cloves
- 1/8 tsp Cinnamon
- 1 c Crushed Walnuts
- 1/2 c Almond Milk (or other Alternative Milk)
- 1 tsp Almond Extract
- 1 tsp Vanilla Extract
- 1 c Pumpkin Puree
- 2 tsp Agave
1.) Mix all Dry and Wet ingredients in separate bowls.
2.) Add Wet ingredients to Dry and mix well. Place into pan (make sure to oil so it doesn't stick) and top with walnuts.
3.) Bake for 20 minutes (or until golden brown) at 400 degrees.
That's it man! Super good and super easy. :)
Always vegan, always whole.
Always vegan, always whole.
A slightly spicy, which only adds flavor so don't be afraid, noodle mixture that is a great meal for the summertime. Light and filling it's a great dish to have to refuel after a tough workout or to prepare for the next. Enjoy!
Adapted from letsdishrecipes.com
16 oz angel hair pasta
2 tbsp olive oil
1/2 tsp ground ginger
2 minced garlic cloves
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp balsamic vinegar
1 tbsp sugar
1 tbsp hot chili oil
1 tsp salt
3-4 green onions, thinly sliced
1/2 cup coarsely chopped peanuts
1/4 cup thinly sliced fresh Thai basil leaves
1.) Cook pasta according to packaging directions and then drain.
2.) In a large bowl mix together remaining ingredients, except for green onions, peanuts, and basil.
3.) Add pasta to mixed bowl, toss and let stand to absorb. Toss again.
4.) Then stir in green onions and basil.
5.) The if you want stir in peanuts.
So there it is! Remember to stay creative and always strive for your better.
Greek food always seems so fresh and bright to me, so I love eating that during the hot summer months. It cools me down and reinvigorates me for the remainder of my day. That is why I'm sharing this vegan tzatziki sauce with you today. I really loved it as the base sauce in my gyro that I had a few days ago for dinner.
Adapted from liveeatlearn.com
2 cups coconut yogurt
1 cup seeded cucumber, shredded or diced
2 tbsp lemon juice or white wine vinegar
2 cloves garlic, minced
1 tbsp chopped dill
salt & pepper (to taste)
1.) Strain the coconut yogurt in a cheesecloth or coffee filter for 30 minutes to 3 hours to remove moisture.
2.) Salt the cucumber and then lay out on a paper towel to draw out moisture.
3.) Mix yogurt, cucumber, dill, garlic, and lemon.
4.) Season with salt and pepper to taste.
And that's it! A pretty simple recipe that lends itself great on any dishes from gyros to pita. It gets less tangy with time so it might be even better the next day! Enjoy.
An unusual type of bean that is actually not the easiest to find, but once you do and if prepared just right mung beans can make a perfect pairing to a wholesome meal or a meal in and of itself. They have an earthy flavor that may seem odd to some, but to me is just amazing. It's another great tool to add to your arsenal of easy foods you can make a lot of to have throughout the week for any type of meal. Just like pinto beans, roasted veggies, or sautéed greens, mung beans pair with just about anything. So please enjoy the protein and flavor of the versatile mung bean!
Uses slow cooker.
2 cups mung beans
1 bay leaf
4 pieces of garlic (whole)
1.) Place mung beans, bay leaf, garlic, and 8 cups water in slow cooker on low. Check beans until they are soft and almost mushy.
2.) Add salt to taste. I also put some hot sauce sometimes, adds a little spicy kick if that is something you like.
And that's it! A simple recipe that can cook throughout the day and be ready when you get home for you to eat a nutritious and healthy meal. With this, and so much more, there is no excuse for saying making healthy food is to hard.
Always vegan, always whole.
Simple one today, but one that's super simple to make and great for any time especially spring and summer. The lettuce may seem a little unusual for me, since I don't really like how lettuce is just water while kale or collard greens have so many other nutrients. But since it's a taco salad I think the lettuce compliments the rest of the meal excellently. With the tofu and black beans and then tomatoes, bell peppers, and other veggies you have a perfect blend of protein, nutrients, and fuel.
Also if you don't want to spend the time marinating the tofu, you can either leave it out or just add it in fresh and clean. Up to you.
Tortilla Chips (or broken up toasted tortillas)
For the Tofu:
Firm tofu, pressed
Mexican Spice Mix (Sprouts or Whole Foods)
1/3 cup Olive Oil
1 medium Lime
1 medium Orange, squeezed and rind
3 Garlic Cloves minced
Salt and Pepper to taste
1.) Rinse tofu in strainer with cold water. Let drain.
2.) Place napkins on plate and then tofu, and then more napkins on top of tofu. Place a heavy, flat object on this stack to press tofu. Let sit for 20 minutes then replace napkins and let sit again. Try to dry out tofu as much as possible.
3.) Cut tofu into blocks about 1/2 inch by 1/2 inch (or as desirable) and place in flat dish and make sure to spread out tofu and not overlap.
4.) Combine all other tofu marinade ingredients (Mexican spice, olive oil, etc.) ingredients and place in pan with tofu. Let marinate for around 2 hours and then flip the tofu and let marinate another two. You want to marinate it for quite a while. Or if you're short on time marinate for as long as possible.
5.) Once ready grill tofu till slightly blackened and serve mixed in with shredded lettuce, diced bell peppers, chopped cherry tomatoes, black beans, and sliced avocado. Salt and pepper to taste. Top with crumbled tortilla chips. And if you want drizzle with my Jalapeño Cashew Sauce.
Please enjoy this amazing vegan Mexican-styled salad!