Blog 2.0

Saturday night Anthony and I returned home around midnight after a long day at Redlands Relay For Life. We had stopped for dinner and I had a glass of wine. Returning home still with a slight buzz I craved chips, crackers...anything snacky crunchy! I work pretty hard all week to keep my diet clean and lean....so don't I deserve a binge? Or is it that I work so hard all week and really should not destroy it in one night just to satisfy my taste buds? Do I really want the tummy ache in the AM?

A light in my fuzzy brain finally went off .... my fav yummy filling snack ... the Almond Butter Apple Butter Rice Cake!

Why I love this?

• Easy peasy
• Slightly sweet
• Creamy and fulfilling
• Feels like a cheat but isn't!

Serves: 1

Takes about: 5 min

Ingredients:

• 1 tbsp all natural unsweetened almond butter
• 1 tbsp no sugar added Fuji Apple Butter (I love Ha's from my local Farmer's Market!) you can also use jam or jelly
• 1 white or brown rice cake

Directions:

1. Spread it any way you like and take a huge bite!! Told you it was easy!

NoStove.NoOven.NoProblem

My all time favorite breakfast, snack, and even dessert is granola! However the store-bought stuff can be loaded with sugar or cost 'an arm and a leg' so I usually make my own. However with our current lack of a large oven my granola cravings have not been fulfilled :(.

Last night after a long night of training I decided to figure out a way to make RAW SUNKISSED GRANOLA! And its even good without the sun for those impatient ones (ME ;0)!

Why I love this recipe:

• Super duper healthy!
• Full of fiber
• Full of flavor
• Can be used as a snack, a topping, or a cereal!
• And the prep fits into my crazy hectic schedule!

Time: 15 minutes to prep, 30 minutes to fridge soak, 3 or more hours of refrigeration (I recommend over night), and optional 1-2 hours in the glorious sun!

Serves: 4 people

Ingredients:

• 1/3 c coarsely chopped almonds
• 1/4 c chopped prunes
• 1/2 c chopped dates
• 1/4 c chopped walnuts
• 3/4 c gluten-free rolled oats
• 1 tsp ginger
• 1 tsp cinnamon
• 3 tsp vanilla
• 1 1/2 tbsp honey
• 2 tsp grapeseed oil

Directions:

1. Place the chopped almonds, prunes and dates in individual dishes. Place 1 tsp vanilla in with the almonds. Fill each dish with water so that the items are covered. Refrigerate for 3 minutes.
2. In a mixing bowl combing rolled oats, walnuts, ginger, and cinnamon. Mix throughly.
3. Drain the almonds, prunes, and dates. Add into mixing bowl.
4. Add the vanilla, honey, and grapseed oil to the mixture. Stir throughly.
5. Place mixture in a Pyrex dish (if you are sophisticated) or in a Tupperware (my ghetto fab way). Pat the mixture down so that it is flat and even.
6. Refrigerate for at least 3 hours, my way: overnight it!
7. Enjoy now or for some extra crispness dumb the refrigerated granola onto a plate and bake in the sun for 1-2 hours. WATCH FOR BIRDS AND BUGS THIS STUFF GIVES OFF SOME YUMMY SCENTS!
8. Enjoy the amazingness of fresh raw ingredients!

What's for dinner? It's Thursday almost the end of the week! I am usually zapped by the evening and cooking isn't really something I would truly like to do. This recipe is one of my ultimate go tos...simple, quick, full of flavor, packed with essential vitamins and minerals, and does not require any pre planning of meat.

Serves: 4 (Great for lunch the next day!)

Time: 20-30mins

Ingredients:

• 1 sliced red bell pepper
• 1 sliced green bell pepper
• 1 1/2 c chopped mushrooms
• 1 chopped shallot
• 1/2 c lentils (I recommend the Trader Joe's pre-cooked)
• 1 can black beans (I recommend the Trader Joe's Cajun/Cuban style black beans)
• 2 tbsp grape seed oil
• 1 tbsp minced garlic
• 1-2 tsp red chili powder
• 2 tbsp freeze dried cilantro
• 1/2 c salsa
• 1 avocado
• 4 Ezekiel, brown rice, or whole grain tortillas

Directions:

1. Heat garlic, grape seed oil, and shallots on medium high for 3-5 minutes until shallots have cooked down.
2. Add the bell pepper and mushrooms, cook for 5-10 minutes until veggies have cooked down a bit.
3. Add the black beans, lentils, red chili pepper, cilantro, and salsa. Reduce heat to low. Cook for 10-12 minutes.
4. Load up tortilla top with salsa, avocado, cilantro &/or hot sauce.
5. Enjoy!

I have often run into this issue…only one burner but multiple needed for the fancy creation in my head. The trick?  Always cook the starch first and then the saucey veggies. Once cooking is complete place edibles into a Tupperware and into the micro for insulation.

This gluten free vegan pasta creation is one of our new favorites for our Sunday Italian nights! This recipe does take some time due to the single burner. So we like to crack a bottle of vino and set out this delish goat cheese blueberry appetizer (goat chevre topped with blueberry preserves served with some savory rice crackers).

Why I love this dish:

• Tastes like comfort food!
• Low in calories and fat
• High in vitamins and minerals
• Great for lunch the next day...I love dishes that make enough and tastes amazing enough to have the next day...saves on time
• Wonderful for family gatherings....the best part...they won't even know it's good for them!
• The multi-colors are visually stimulating!

Cooking Time: 45mins-1 Hour

Serves: 4 (Great for lunch leftovers)

Ingredients:

• ½ bag of white or brown rice pasta (my fav Tinkyada)
• 2 c sliced zucchini squash
• 2 c sliced yellow squash
• 1 c chopped mushrooms
• 2 c spinach leaves
• 1 chopped shallot
• 2 c cherry tomatoes (cut in half)
• 3 tbsp olive oil
• 2 tbsp basil
• 1 tbsp minced garlic
• Juice of 1 lemon
• Fresh crushed black pepper

Directions:

1. Bring a large pot of water to a boil and start your pasta. Prep all other ingredients while pasta cooks.
2. Once pasta is complete strain. (HINT: for white rice pasta rinse in cold water to prevent sticking). Set to the side.
3. In a fry pan heat olive oil, garlic, basil, and shallots to medium. Simmer for 3-5 minutes.
4. Add yellow squash and zucchini to the yummy sauce mixture! Stir thoroughly. Cook for 5 minutes.
5. Add mushrooms. Cover and reduce heat to low. Cook for an additional 5 minutes.
6. Stir the mixture and add the final ingredients: tomatoes, spinach, lemon juice, and black pepper. Cover and let simmer 5-10 minutes until spinach has wilted.
7. Plate the pasta and top with the sauce. Finish with a bit of crushed red pepper. Enjoy!

NoStove.NoOven.NoProblem

I love Mexican food but hate the bloat I'm left with after. This weekend with the help of my picky taste buds I created this Black Bean Quinoa Goodness; high in fiber, protein and packed with an amazing nutritional punch!

Servers: 4 GREAT FOR LUNCH NEXT DAY!

Time: 30-40mins

Ingredients:

• 1 c cooked quinoa
• 1 can low sodium black beans
• 1 chopped red bell pepper
• 2 c chopped broccoli
• 1 c sliced mushrooms
• 2 c raw spinach leaves
• 1 diced shallot
• 1 tbsp goat feta
• 1 avocado
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tbsp dried chives
• 1 jar salsa

Directions:

1. In a rice cooker start the quinoa (1/2 c quinoa to 1 c water).
2. Heat the fry pan to medium, add olive oil, shallots and broccoli. Cook for five minutes stirring occasionally.
3. Add bell pepper, mushrooms, chives and chili powder cook down for another five minutes.
4. Quinoa should be complete. Check and see if all water is evaporated; if so unplug rice cooker and uncover.
5. Add spinach, quinoa and black beans to the fry pan. Stir until evenly mixed. Cover and reduce to a simmer. Simmer for 5-10 minutes until spinach has wilted.
6. Serve the delish mix with salsa, feta cheese, and avocado...yum yum delish!

My absolute favorite way to make salmon is in the oven. Salmon is a delicate fish that needs some oven bakin’ TLC…not like most white fish or tuna which can just be seared.

Why I love this dish?

• Super duper healthy
• Easy
• Takes about 25 minutes from fridge to plate

Serves: 2

Ingredients:

• Fresh fillet Atlantic Salmon
• 1 tbsp olive oil
• 1 tbsp capers
• 1 tsp dill
• 1 tsp garlic powder
• A good handful of cleaned green beans
• 1 c Trader Joe’s 15 minute brown rice
• 1 tsp grapeseed oil
• 1 tsp basil
• Juice ½ lemon
• Fresh black pepper

Directions:

1. Preheat toaster oven to 350 degrees. Rinse salmon and pat dry. Place on foil lined baking sheet. Season salmon with olive oil, garlic, dill, and top with capers.
2. In the rice cooker/steamer place rice along with two cups of water and green beans in the steamer basket. Cook for 15 minutes.
3. Place seasoned fish in toaster oven, cook 12-18 minutes depending on thickness of fish.
4. Once rice is complete remove from steamer and mix in grapeseed oil and basil.
5. Once fully cooked remove salmon from the oven top with fresh lemon juice.
6. Serve salmon, rice, and green beans.

MORE RECIPES? CLICK HERE

Sunday night can meet some of us with sadness as we leave the weekend and progress into the hectic work week. So why not end a great weekend in a very delectable way?? This is probably my new fav tasty treat....move over DD Rees!

Why I love this??

• Tastes sinful
• Gluten Free
• Dairy Free
• Mini size makes me not feel so guilty
• Easy!! and Fast!
• Great for get togethers! Each guest can put their choice of ice cream in the middle

Serves: makes 3-4 sandwiches

How to?

1. Follow the Gluten Free Dairy Free cookie recipe found in Rainy Day Treat for the delicious cookies. HERE
2. Once the cookies have cooled select your favorite cream...mine? Coconut Bliss Naked Almond Fudge! Place 2 tbsp of cream on one cookie, shaping with your hands to fit the size of the cookie. Place another cookie on top!
3. Enjoy!!