Meatless Monday Inspiration

photos via Clean

Braised Artichokes and Mushrooms courtesy of the Clean blog??  Done and done. (Would probably sub in Trader Joe's frozen artichoke hearts, though.)

-♥ J :)

P.S. You had me at artichoke.

P.P.S.  More Clean.

Summer: A Love Story

photos via Food: A Love Story

In my google travels this morning, I stumbled upon the delightful blog Food: A Love Story.  Based in the principles of Ayurveda, the blog has a whole section explaining how to maximize seasonal energy for optimal health.  About summer, Laura writes:

Because Pitta, or excess heat, burns, causing depletion and deterioration, Ayurveda intelligently suggests that we calm and cool ourselves in the summer.  The best way we can do this is to decelerate.  This is certainly the time, as age-old tradition has it, for holidays and shorter work weeks.  It is the season, too, to really stop and smell the roses.

I have been feeling this way big time.  For me the urge to slow down manifests itself as a desire to simplify everything: meals, workouts, commitments.  (Remember last summer we did the Simple Summer Strip Down???)  How do you slow down for summer??  Do you take longer vacations??  Weekend beach trips??  Do you relax in the evening with a glass of Pinot Grigio while watching the sunset??  Hop on over to the Happy Healthy Belly Facebook page and share your summer rituals!  

-♥ J :)

P.S.  Don't you wish we had the whole month of August off the way they do in Italy??

P.P.S.  Will definitely be trying Laura's Avocado Dressing.

P.P.P.S.  Speaking of simplification...

Vegan Spinach "Risotto" and Butternut Squash Mash

Hmmm…risotto might be overstating it a bit.  However, that's what I think it tastes like so that's what I'm going with.  This recipe is great to make at the beginning of the week, because it yields tons of leftovers.  It also works cold as a salad topper.  

-♥ J :)

Vegan Spinach "Risotto" 
(serves 4)
Ingredients:

• 2 packets Trader Joe's Frozen Organic Brown Rice (approx. 4 cups)
• 4 cups organic frozen spinach
• 1 1/4 cups organic vegetable broth
• 1 1/4 cups Rawmesan cheese
• 1/4 cup Earth Balance Soy-Free, Dairy-Free "butter" (But if you add more, I won't tell…)
• lemon juice

Optional:

• halved cherry tomatoes
• garlic
• lemon pepper

Directions:

1. In a pot with a lid, combine frozen spinach, brown rice and vegetable broth.  
2. Being sure to stir occasionally, cover and cook on med-high heat until spinach and rice are thoroughly cooked (5-10 minutes).
3. Reduce to a simmer and fold in "butter."
4. Add Rawmesan cheese.
5. Add any optional ingredients like garlic, cherry tomatoes and lemon pepper if so desired.
6. Plate and garnish with a squeeze of lemon.
7. Eat and Enjoy!

 

Butternut Squash Mash

(serves 2)

Ingredients:

• 2 cups frozen butternut squash (I got this brand at Whole Foods.)
• 1/4 cup organic vegetable broth
• 1/4 cup Earth Balance Soy-Free, Dairy-Free "butter" 
• 1/2 cup organic mixed greens
• Trader Joe's Balsamic Glaze 
• cinnamon 

Directions:

1. Cook butternut squash the same way we cooked the broccoli, but instead of water use vegetable broth.
2. When cooked fold in "butter" and mash squash.
3. Plate over mixed greens.
4. Garnish with a dash of cinnamon and a drizzle of Trader Joe's balsamic glaze.**
5. Eat and Enjoy!

**This balsamic glaze is my new favorite thing.  Not only does it give every dish a delicious tangy sweetness, but it really makes you feel like a fancy pants chef. ;)

Happy Fourth, Veggies!!!

photo via Engine 2 Diet

How cute is this fruit kabob flag from Engine 2 Diet??  When you make it, be sure to squeeze a little bit of lemon over the bananas to keep them from browning.  Have a great holiday!!

-♥ J :)

P.S.  This Tangy Raw Broccoli Salad looks good, too.  I would make it with unsweetened coconut yogurt.

Smoothie Obsession: Kimberly Snyder's Glowing Green Smoothie

photo via Kimberly Snyder

Ever since I got my NutriBullet, I have been obsessed with making smoothies…good and bad.  Between you and me, I put my juicer in the closet because it's just been sitting on the counter collecting dust.  My latest smoothie of choice is Kimberly Snyder's Glowing Green Smoothie:

Trademarked and everything, Kimberly claims that this smoothie is the perfect daily detox and should be consumed every morning.  She even makes a really compelling argument about why her smoothie might be more beneficial than juice.  To make the GGS, Kimberly uses a Vitamix because of how well it pulverizes the vegetables.  However…and this is a $350 dollar difference "however"….I think my NutriBullet does the same exact thing.  And it takes up less space.  And it is easier to clean.  And it only cost $99 dollars at Target versus $450 dollars for the Vitamix.  Just sayin'.

-♥ J :)

P.S.  I should mention that I'm totally not being paid in any way by the NutriBullet people to say those nice things.  I'm just a nerd who loves her blender.

Kimberly Snyder's Official Glowing Green Smoothie
Ingredients:
(Makes 64 ounces/ 2-4 servings)

• 11/2-2 cups very cold, filtered water
• 6 cups organic spinach, chopped
• 5 cups organic romaine lettuce, chopped
• 2 stalks of organic celery
• 1 organic apple, cored and chopped
• 1 organic pear, cored and chopped
• 1 organic banana
• 1-2 Tbs. fresh organic lemon juice

Optional Ingredients:

• Ice cubes
• 1/2 cilantro
• 1/2 cup organic parsley

Directions:

1. Add water, spinach and chopped romaine to the blender. 
2. Starting the blender on a low speed; mix until smooth.

3. Gradually move to higher speeds and add the herbs, celery, pear, and apple. 
4. Add the banana and lemon juice last.
5. For 1 serving, cut out one of the fruits and the celery.

Brain Freeze

photo 1 & 2

photo 3

photo 4

photo 5

Remember last summer when I wanted to make popsicles out of this recipe??  Well, I've got popsicles on the brain once again.  Check out some of these fantastically creative popsicle ideas.  Not all of these recipes are vegan…but they will be when I get done with them. ;)

-♥ J :)

• Photo 1: Avocado popsicles and Blackberry Yogurt popsicles
• Photo 2: Cherry Apple Whiskey Sour popsicles
• Photo 3: Blue Bottle Macchiato popsicles
• Photo 4: Fun popsicle molds
• Photo 5: Root Beer Float popsicles

P.S.  Might have to get THIS popsicle recipe book.  Or maybe THIS ONE.

How to Taco a Problem...

photo via Oh She Glows

Yesterday, my friend Sara posted this on Facebook:

"Recipes please: healthy main courses that are heavy on the vegetables, preferably vegetarian and easy. I'm getting bored of basic stir-fry with soy sauce."

At first I suggested Cara's Vegan Gluten-Free Mac and Cheese, but Sara wanted something  that "has more veggies and doesn't require a trip to Whole Foods."  After a bit of detective work, I stumbled upon this recipe for Layered Raw Taco Salad from Oh She Glows.  However, since Angela's salad recipe (printable version HERE) still requires some specialty items, I tweaked it so that it would only include foods that are available in any supermarket.

-♥ J :)

P.S. If you are ever looking for fun, innovative vegan recipes, Oh She Glows is where it's at.  Angela has recipes for everything under sun!


Easy-Peasy Taco Salad
Ingredients:

mixed greens

guacamole (Trader Joe's sells a ready made version.  You could also substitute avocado slices if you prefer.)

salsa

1 can black beans

2 cups quinoa

1/2 cup chopped tomato

1/2 cup chopped red onion

1/4 cup green onion

lemon

Directions:

1. Cook quinoa according to package instructions.
2. Mix black beans, chopped tomato, red and green onion in with quinoa.
3. Fold in the juice of one lemon and set aside.
4. In a separate bowl, layer guacamole over mixed greens.
5. Add scoop of quinoa mixture on top of guacamole.
6. Drizzle w/ salsa and garnish w/ organic tortilla chips.

The Sweet Fry

Inspired by this video from Weelicious, I decided to make sweet potato fries last night.  I guess technically they would be called  "sweet potato bakes" since I didn't actually fry them.  Not only are these faux-fries surprisingly easy to make, but they are also way healthier than their fast food counterparts.  I think they taste better, too.  Gotta love it when that happens.

-♥ J :)

Sweet and Easy Un-fried Potatoes

Ingredients:

• 2-3 organic sweet potatoes
• olive oil
• cinnamon
• salt

Directions:

1. Pre-heat oven to 375 degrees.
2. Wash and peel potatoes.
3. Chop potatoes into desired shape. ( I prefer skinny fries or cubes.)
4. Lay on a baking sheet and drizzle with olive oil.
5. Toss potatoes until they are lightly coated with oil.
6. Sprinkle with cinnamon and salt. (optional)
7. Bake in oven for 45 minutes to 1hour (depending on potato thickness and desired crispness).
8. Eat and enjoy!!

Vegan Gluten-free Mac and Cheese. Yep...you heard me.

photos via Cara's Kitchen

This recipe comes from my uber talented sister-in-law Cara.  When food allergies forced her to avoid one of her favorite comfort foods, Cara decided to take matters into her own hands.  A little tinkering in the kitchen and…Voila!!  Vegan Gluten-free Mac and Cheese was born!!  Oh, Cara...I and the world thank you.

-♥ J :)

P.S. Cara makes soup, too.

Cara's Vegan Gluten-free Mac and Cheese
Ingredients:

• 1 box gluten-free pasta spirals

• 1 package Daiya Mozzarella shreds

• 1 package Daiya Cheddar shreds

• 1/4 cup vegan parm (Parma brand is best, but if that isn't available, Rice Parm is good)
• 
1 1/2 cup Earth Balance mayo (soy, egg, and dairy free)
• 
1/2 cup coconut milk plain yogurt
• 
1/2 cup brown mustard

• 1 tsp. onion powder

• 1 tsp. garlic powder

• 2 tbsp. Earth Balance vegan buttery sticks

• 1/2 cup crumbs from Mary's Gone Crackers Sticks 'n' Twigs (You will have to buy a whole bag of these and crumble some of them in a grinder or smash by hand.  But, that's okay because they are a great snack to dip in Almond butter. You won't be sad you have extra on hand.)

• 1 tsp. salt
 pepper

Directions:

1. Cook pasta and set aside.  In a big bowl combine cheeses, mayo, yogurt, mustard, onion and garlic powder.  (Reserve 1 tbsp. of vegan parm for later use.)
2. Mix in pasta until well coated.  Dot the top with "butter." 
3. Cover with crumbs and additional 1 tbsp. of vegan parm. 
4. Bake at 350 degrees for 30 minutes.
5. Eat and enjoy!!!

Fun, Sun and Vodka Smoothies

This weekend John and I stopped by Charli and Steve's for a little summer kick off barbecue.  I was in charge of the fruity drinks.  I had planned to try out this recipe, but at the last minute decided to make one of my old standbys: The Pineapple Mint Lemonade Vodka Smoothie.

For this recipe I used:

• vodka
• frozen pineapple
• Trader Joe's French Market Sparkling Lemonade
• champagne (you can also use prosecco or sparkling wine)
• fresh mint

Put all ingredients, except for the champagne, in a blender.  I used my new favorite gadget: the NutriBullet.  Be sure to reserve a bit of mint for garnish.

Blend.  Be careful when taking off the lid.  The carbonation from the sparking lemonade can make things a little bubbly.

Pour mixture into a fancy glass and top with champagne.

Garnish with mint.  Drink and enjoy!!!  

To change this smoothie from naughty to nice, leave out the alcohol and TJ's lemonade.  Instead, add the juice of 2 lemons, a touch of stevia, water and 1 tablespoon of chia seeds.  Same great taste and it's actually good for you!  Either version pairs nicely with a vegetable feast.  

Thanks for the fun, sun and massive amount of veggies Charli and Steve!!!

-♥ J :)

P.S.  Later in the afternoon, Charli decided to whip up a batch of amazing dark chocolate cupcakes...from scratch.  I was so busy inhaling them I forgot to snap a picture.  Maybe I can convince Charli to make them again...you know... just for blogging purposes. ;)

P.P.S.  Way, way later in the afternoon, we also made the drinks sans mint and lemonade.  Instead, we subbed in ginger beer.  So. Good. 

Cappuccino Pops??? Yes, please.

photos via cupcakes and cashmere

I don't know which is more upsetting:  the fact that I don't live near a Dunkin' Donuts and therefore can't participate in today's $1 Iced Coffee Day OR the fact that these scrumptious looking cappuccino pops don't live in my kitchen.  Fortunately, the pops (posted this morning by Cupcakes and Cashmere) look really easy to make.  It looks like Emily used heavy cream in her recipe, but I bet I can make the pops vegan with a bit of finagling.  I'm adding these pops to my summer wish list...along with grilled romaine and kale margaritas.

-♥ J

Kale or Fail???

photos via Oh She Glows

Has anyone out there ever tried to make their own kale chips??  I was out to dinner with my friend Samantha a couple of weeks ago and she swore by them.  She said kale chips were super easy to make and they always turned out great.  To me, the whole idea seems like a lot of work for not that much food.  What do you think??  Are kale chips worth it?? This delicious looking recipe for Sundried Tomato Cheezy Kale Chips from Oh She Glows makes a pretty convincing argument in favor of chip making.  In the recipe, Angela uses a food dehydrator, but I'm pretty sure you could use an oven instead.  

-♥ J :)

P.S.  Have a favorite recipe or kale tale you would like to share??  Hop on over to the Happy Healthy Belly Facebook page and post your story.  I would love to hear from you!

Did someone say Portobello Mushroom Pizza???

Former Miss USA, Susie Castillo did.  This recipe looks fantastic.  To make it vegan, I would substitute Daiya cheese for the goat.  It also would be delicious with no cheese at all.  Awesome video, Susie!!  You rock!!

-♥ J :)

P.S. A little weekend reading…

• Ellen Degeneres on being vegan.
• Bottled water guilt.
• Oh, geez.  Didn't know about this.
• An apple a day melts the pounds away.
• Ah...Europe.
• 30 by 30.
• Are humans natural vegetarians?
• The secret is Umami.
• If you need a jumpstart...

Goop for Breakfast

I've never been a big breakfast person.  A cup of black coffee and I'm good to go.  However, these breakfast ideas from GOOP look so delicious they could entice even the staunchest of breakfast avoiders.  Check out the smoothie recipes below.  Yum, yum and yum!!!

-♥ J :)

P.S.  Sorry about the interruption, but detox talk is on hold until next week.  Next Wednesday I'll pick up where we left off with Natalia Rose and Kris Carr.  I have a busy few days coming up, so I really can't give the ladies my full attention until then.  Meanwhile, I'm still happily following the Clean elimination diet we talked about last week.

photo via Goop

Chocolate Love Smoothie
Makes 1

• 1 Sustain packet, or about 3 tbsp non-dairy protein powder made with pea or hemp (preferably) or with flax or rice protein (or a blend)
• 4 - 6 oz water
• 4 - 6 oz unsweetened vanilla almond milk
• 1/2 frozen banana cut into chunks
• small piece of avocado – about 1/5 of a large avocado or 1/4 of a small one
• 1 tbsp raw cacao
• 1 tsp raw honey or stevia or xylitol to taste
• 1 tbsp coconut oil
• 2 - 4 ice cubes

Add all ingredients to blender and pulse until smooth and creamy.

photo via Goop

Piña Colada Smoothie
Makes 1

• 1 Sustain packet, or about 3 tbsp non-dairy protein powder made with pea or hemp (preferably) or with flax or rice protein (or a blend)
• 4 - 6 oz water
• 4 - 6 oz unsweetened vanilla almond milk
• 1 cup frozen pineapple pieces
• small piece of avocado – about 1/5 of a large avocado or 1⁄4 of a small one
• 1 tbsp coconut oil
• 1 tbsp shredded unsweetened coconut
• 2 - 4 cubes ice

Add all ingredients to blender and pulse until smooth and creamy.

photo via Goop

Mint Chocolate Chip Smoothie
Makes 1

• 1 Sustain packet, or about 3 tbsp non-dairy protein powder made with pea or hemp (preferably) or with flax or rice protein (or a blend)
• 1 Greens packet or about 1 tbsp of a greens powder mix made with organic fruits and vegetables and alkalizing grass juices
• 4 - 6 oz water
• 4 - 6 oz unsweetened vanilla almond milk
• small piece of avocado – about 1/5 of a large avocado or 1/4 of a small one
• 1/4 cup loosely packed fresh mint leaves or 1/8 tsp organic peppermint extract
• sweeten to taste with either raw honey, xylitol or stevia
• 1 tbsp raw cacao nibs
• 2 - 4 ice cubes

Add all ingredients except the cacao nibs to a blender and pulse until smooth and creamy. Then, add the cacao nibs and blend for another 5 – 10 seconds to break up the nibs into little bits.

Happy Healthy Belly TV: How to Make Broccoli

I made this video for my mom.  She insists on microwaving her broccoli even though I've told her (and told her) that there is an easy, delicious way to make frozen broccoli in just 5 minutes without using the microwave.  So, I decided to make this video to prove exactly how easy it is.  In fact, it is SO easy that you may find yourself thinking, "Really??  You made a video about that???"  Yes.  Yes, I did.  Warning:  In the video I talk with my mouth full and do The Robot.  I'm not sure which is more offensive…

-♥ J :)

P.S.  Love you, Mom!!!

Five Minute Broccoli
Ingredients:

• 1 bag of frozen organic broccoli
• 1/4 cup water
• 1 lemon
• olive oil 
• lemon pepper

Directions:

1. Pour frozen broccoli in a skillet with lid (like THIS ONE) and cover with1/4 cup water.
2. Cover with lid and set stovetop to med/high heat.
3. Cook for 5 minutes.
4. When time is up, turn off the stove.
5. Add olive oil, lemon and lemon pepper to taste.
6. Eat and enjoy!

Millet, Millet and More Millet

When some people detox, they use that time to expand their cooking repertoire.  They'll try new foods, test new recipes.  They will use that time to hike well beyond the outermost limit of their comfort zone, eager on a quest to chart new territory.  I am not those people. When I detox, it takes all my brain space to remember that tortilla chips are not on the approved list.  Therefore, I like to pick a cheap and easy base dish that I can incorporate into many dishes throughout the week.  

This week I was all about millet (as evidenced by my food logs below).  Millet is a super filling grain that is really nutritious and easy to digest.  It has a mild nutty flavor, so it works with almost any seasoning.  One night I had it with lemon and olive oil; another with dijon vinaigrette.  Last night, I ate it as a snack with some hummus.  It also works hot or cold.  I made a huge vat of it on Monday that fed John and I for many meals over the last three days.  And I'm still not sick of it!  (Although, John might be…)

-♥ J :)

Basic Millet Recipe
via Arrowhead Mills
Makes 4 servings.
Ingredients:

• 1 cup whole millet
• 2 cups boiling water (or low sodium vegetable broth)
• 2 tsp oil (I use olive oil.)

Directions:

1. In a heavy skillet, heat 1 tsp of oil.  Add the millet and toast gently until the grain is tan.  
2. Bring the water (or vegetable stock) to a boil.  Add grain to water.
3. Stir; cover and simmer gently for 25 to 30 minutes to desired texture or until all of the water is absorbed.

Clean Food Log: Day 2
-12 oz. coffee (I know...I know.)
-17 oz. coconut water
-4 oz. coffee
-Carrot Pineapple Smoothie

• 16oz. carrot juice
• 1 cup frozen pineapple

-Vanilla Almond Smoothie

• 2 tablespoons Vega Shake and Go Vanilla Almond Smoothie powder
• 1/2 tablespoon Navitas Naturals Maca Powder
• 1 tablespoon chia seeds
• 1 tablespoon almond butter
• 1 1/2 cups almond milk

-2 cups romaine with broccoli, brussels sprouts, avocado in dijon vinaigrette
-1 cup millet
-1/2 cup lentils, 1/2 cup sauteed spinach, 1/2 cup yams

Clean Food Log: Day 3
-12 oz. coffee (Yep.  Still drinking coffee.)
-Vanilla Almond Smoothie

• 2 tablespoons Vega Shake and Go Vanilla Almond Smoothie powder
• 1/2 tablespoon Navitas Naturals Maca Powder
• 1 tablespoon chia seeds
• 1 tablespoon almond butter
• 1 1/2 cups almond milk

-4oz. coffee
-lentils, spinach, broccoli with millet. Side of yams with avocado.
-16oz. Green Juice

• romaine
• kale
• spinach
• celery
• parsley
• cucumber

-millet with broccoli and hummus