Posts Tagged ‘#Vegan’

Healthy Tex-Mex Stuffed Peppers – Vegan Optional

pep  When you think of having a “cheat meal”, what comes to mind?

For me the answer is almost always Mexican food! You know, the Tex Mex version…not really too much like authentic Mexican food, which can actually be pretty healthy. Nope, I am thinking more like high in not whole grain carbs, ridiculously large and smothered in cheese! Is anyone else now hungry?? ;P

That being said, since I have learned about nutrition on a deeper level than just fat content and calorie counting…I see a whole lot more wrong with those types of meals, and it is now harder for me to indulge in them (harder, not impossible…I am human).  For the most part, I keep my eating very clean and conscious. If I do eat out, I would try to find a restaurant with a more authentic, ethical and fresh approach to their ingredients. Usually though, it is healthier, cheaper and easier to  make my own version of my fave foods, and that is what I have done here!

Stuffed peppers are a very easy, fast and healthful option to get your Mexi fix, and although I am not reinventing the wheel here, I thought it was worth sharing my take on this clean “cheat” to inspire you to try them if you haven’t (where have you been!?;), or maybe give you a new flavor idea for your next batch:)pep4

Tex-Mex Stuffed Peppers

serves 4

Ingredients

  • 1/2 large tomato diced
  • 1 lb organic ground turkey (or mashed chickpeas for vegan-just toss with other cooked ingredients and roughly mash)
  • 1/2 cup onion chopped fine
  • 1 clove garlic crushed
  • 1 cup mushrooms sliced
  • 2 large bell peppers halved lengthwise
  • 2 Tbsp pickled jalapenos or banana peppers chopped fine
  • Taco seasoning – either homemade (recipe below, or cleanest no msg version you can find)
  • Fresh cilantro chopped for inside and some to garnish
  • Optional: 1/4 cup black beans, (I don’t use corn because of extra cooking for fresh or most other is GMO), 1/2 cup daiya vegan shreds or grated organic skim mozzarella ( I like Paradise Island).

Salt free mexi spice mix

1 serving for 1 lb of protein

  • 1 teaspoon chili powder
  • 1 teaspoon cumin seed
  • 1/2 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder or dried garlic

Directions

Pre mix your spice blend and set aside. Clean and cut all veggies. Saute your onions, mushrooms and garlic until lightly browned. Add in turkey and cook until no longer pink, add in spice mix, stir well. Add 3/4 cup water and stir. Cook over medium heat until the water is

fully absorbed. Remove from heat and set aside. Place pepper halves open side down in a pan with an inch of simmering water and allow to steam until lightly softened (still standing in shape) not overcooked or mushy. Approx 5 minutes. Remove peppers and place on a foiled baking sheet (if you are melting cheese, if not you can plate them). Stir diced tomatoes and jalapenos and cilantro into your meat mix and spoon into each pepper evenly. Top with shredded daiya or cheese and bake just until melted and a bit browned. Top with cilantro sprig and serve 🙂

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Enjoy xo

Macros: 1 serving of half pepper, without cheese, or optional ingredients.The meat is measured into 3 1/2 ounce portions per half pepper.

Calories: 183

Fat: 6.8

Carbs: 10.4

Protein: 17.1

Fiber: 3.1

Prawn Cashew Sauté On Black Bean and Zucchini Pasta

I love pasta! There is a statement I know many of you can relate to, and

perhaps even agree that we have been taught to feel somewhat naughty about it 😛 Somewhere along the diet crazy and gluten free enthused path society seems to be on,delicious and oh so fabulously carby pasta has become

a bit demonized (ok, slightly harsh..but you get it 😉

I have to admit that although I occasionally indulge in so

me gluten free spaghetti or splurge imageon a particularly irresistible penne at a restaurant…for the most part, pasta has been a thing of my past-a….umm yes, I just made that pun :\ and laughed at my own joke to make it worse!

I digress..

 I have been overjoyed to recently discover and incorporate zucchini pasta (zoodles) as a regular staple in my meal plan, and although it captures most of that pasta-y goodness .. I at times miss the real noodle texture. I always keep one eye on the pasta aisle

at the health food store for any space age super noodles that are sure to be invented any minute now!

Enter black bean pasta by Explore Asian. Praise the universe!!! Can you tell I’m excited :):):) These delightfully thin and light chow mein-esue noodles are gluten

free, high in fiber, really high in protein and relatively low in carbs…basically any figure and imagehealth conscious, closet pasta lovers dream!

A 56g/2oz portion of this awesomeness has 12 grams o

f fiber, only 17 grams of carbs, and a whopping 25 grams of protein (who the heck needs shakes). It is also worth 26% daily value of iron (good news for vegans and most women). Regular pastas cant even compete with around 30-40 grams of carbs per 2 oz servings, no more than 5-6g of protein and just 2-3g of dietary fiber.

I’m sold …and here to tell you to break out your fave home cooked sauces …cause pasta is back baby!

My latest creation with these nutritious noodles has a decidedly Asian influence that compliments this pastas texture as well as blending it with some zoodles for added density. I have also made this pasta with seared tofu and ground turkey and each give their own fabulous flavor! Give it a try and be in guilt free glory. Feel free to share any other recipes you come up with as I would love to give them a try 🙂

Here are the ingredients for an optional homemade sauce that is soo tasty, or I use Mr. Spice Peanut Saute for a quicker and more m

acro friendly alternative 🙂

Asian Inspired Dressing:

Ingredients

serves 4

  • 2 tbsp tahini
  • 2 tbsp almond butter
  • 1 tbsp lime juice
  • 2 tbsp tamari (wheat-free)
  • 1 tbsp raw honey
  • 1/4 tsp garlic, minced
  • 1/2 tsp ginger root, grated

Prawn Saute on Black Bean and Zucchini Pasta

Ingredients:

serves 1

  • 57 grams Explore Asian black bean pasta
  • 1/2 Large zucchini
  • 4 oz Prawns
  • 1/2 Red bell pepper
  • 1 Tbsp crushed cashews
  • Handful cilantro leaves
  • 1/2 Lime

Cook the spaghetti by boiling a medium pot of water, add spaghetti noodles to the boiling water and simmer gently for 6-8 minutes, or until cooked through. Immediately rinse under cold, running water. Spiralize the zucchini (I used a cheap and very functional hand held version by Gefu), then saute the “zoodles” in a saucepan until brighter green and lightly softened but not mushy. Clean and cut cilantro and red peppers while sauteing the prawns in the same saucepan once zucchini is removed. Toss the spaghetti and zoodles together with the cilantro, peppers and prawns, next drizzle with the sauce and top crushed cashews (I did my own by putting them in a sandwich bag and just maillot them). Squeeze lime over it all and garnish with one slice….EAT & ENJOY <3

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Approx Macros without sauce

Calories: 386

Fat: 7.5

Carbs: 31.1

Protein: 50.7

Vegan Chocolate Banana Pudding Pie

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Happy Monday Lovelies…and in case its not as happy as it should be, here is some healthy and delicious dessert that is sure to put a smile on your face 🙂

It was another friend’s birthday this weekend (lotsa August babies around me), and I wanted to show them how much I appreciate them being born…and nothing quite says that like baking I think!

Now this got the creative and curious parts of my brain spinning on what I could make for a chocolate lover, besides cupcakes (because those are too addictive and I would eat them ALL), that was yummy AND healthy…

There was the usual cashew vegan cheesecakes, which are indeed tasty, but I have made it before and I wanted something different (and to be honest, less work ;). Just then as I was scrolling, I saw some heavenly looking pudding on Insta and set out to see how I could make a cleaner version, and maybe even put it in a pie….I was trying to get more creative right?!

So Voila …

Vegan Chocolate Banana Pudding Pie

Ingredients:
 Pudding/Filling:

Filling adapted from Oh She Glows– adapted from Green Kitchen Stories2015-08-23 21.18.05

  • 3 medium bananas – ripe but not brown all over
  • 1/2 avocado
  • 1/4 cup smooth raw almond butter
  • 4-5 tablespoons raw cacao powder, or to taste
  • 1 teaspoon pure vanilla extract
  • 5 or desired amount of gluten free Mary’s Gone Crackers Double Chocolate cookies crushed up fine
Crust:
  • 2 Cups finely chopped almonds (use whole raw almonds in food processor)
  • 2 Tbsp Raw or Organic Honey – Alternately Maple Syrup or Coconut nectar if you don’t eat honey
  • 2 Tbsp Coconut oil
  • Pie pan
Directions:

Chop almonds into a finer texture, think very small chunks but not down to a flour consistency. I like to just pulse it so I don’t go overboard. Put the chopped almonds in a mixing bowl, Next melt your coconut oil and pour into the almonds, then add your honey and mix thoroughly. Press firmly into the bottom of a pie pan (line it with parchment if not non-stick). Set Aside.

Next put your desired amount of chocolate cookies into the food processor and blend into a small granule powder. Then set aside. Add all other filling ingredients to the processor and blend until super creamy ( I had mashed my bananas a little prior just to make getting the lumps out quicker). Add cookie crunchies to the mixture, stir in by hand, then pour the filling over your pie crust. Optional, you can cut up an extra banana in slices to decorate the top of your pie. Pop the finished product in the fridge for  2 hours to set the pudding.

Serve and enjoy! XO

Side note: If making this for someone else or company, it is at it’s best freshness up to 24 hours.

Wild Salmon Lox on Gluten Free Toasts Drizzled with Detox Avocado Pesto

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Normally I post my recipes on Mondays. Start the week with a fresh food idea to share with you all. I will usually come up with something the week before and use the weekend to trial it and then fancy it up with the accompanying pics and mini story of how it came to be. However, even the best laid plans…. well, you know!

Instead, I spent a lovely and much needed weekend away with some girlfriends from high school. We decided to head over to one of our charming Gulf Islands called Pender. I LOVE these little islands that surround us on Vancouver Island. I am in awe of their ruggedly stunning scenery, and feel right at home with the laid back, gypsy-esque characters that inhabit much of them. We took in a sprawling farmers and craft market, hiked the beautiful beaches, danced to a live band at the local pub, and feasted on the fresh local fare. Soooo..can you blame me for bailing?? ;p

Hopefully not, and venturing even one step further..

maybe even be glad I delayed, so I could bring you this little gem of a dish inspired by my West coast weekend muse, Pender Isl.

After all, “Good things come to those who wait”, right 😉

So without further ado, I present..

Wild Salmon Lox on Gluten Free Toasts Drizzled with an Avocado Detox Pesto

(this pesto is a variation on just one delicious recipe from my Lean Body & Self Love Spring/Summer Cleanse ).

What You Need:

  • Wild salmon lox ( I used 2 and you need them a little thin and long enough to roll)
  • Gluten free bread ( I used Silver Hills, its tiny for a more appetizer feel, and its hearty)
  • 1 Medium tomato (preferably organic)
  • 1 Bunch organic chives2015-08-12 07.35.50
  • Spring greens salad mix ( I used local Kildara Farms Saanich Peninsula Gourmet Greens)

Optional – Capers, and an egg for poaching

Detox Avocado Pesto Ingredients:

3/4 cup fresh basil
1/4 cup fresh parsley
1/4 cup fresh cilantro
2 cloves fresh garlic, peeled
1 lemon, juiced (2 tbsp)
1/4 teaspoon sea salt to taste

1/4 cup extra virgin olive oil

1/2 large avocado

PULSE. Combine fresh herbs, avocado and garlic in a food processor until it is finely chopped. Slowly add lemon juice, and then the extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes smooth.

Season with sea salt. Cover tightly and chill in the refrigerator for at least 1 hour to saturate the flavors. If storing overnight, pour a thin layer of extra virgin olive oil over the top of the pesto to help keep it bright green.

Dice tomatoes and chives up small. Lightly toast the gluten free bread (2 for one serving), then lightly drizzle the pesto over each slice. Roll one salmon lox stuffed with the greens and place on a toast, do the same for the other, then top with diced tomatoes, chives and capers.

I loved this dish so much, I had one the next day topped with a poached egg….fantastic!!!

Simple, Healthy, Enjoy XO

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