7/23/2017 0 Comments Cauliflower Fried RiceINGREDIENTS
1 head cauliflower 1 head broccoli, cut into florets 5 scallions, diced 1 cup frozen peas, thawed 1 cup shredded purple cabbage 2 carrots, peeled and chopped 2 Tbsp oil 1/4 cup coconut aminos 1/2 tsp ginger 1/2 tsp garlic 1/4 tsp salt 1/2 Tbsp maple syrup hot sauce (optional) INSTRUCTIONS 1. Cut cauliflower into sections, then add to a food processor. Blend until you get rice size pieces. Set aside. 2. In a wok or large saute pan, add 1 Tbsp oil and carrots. Cook until they start soften, about 5 mins. 3. Next, add broccoli, and scallions with another Tbsp of oil. Cook for another 5 min. 4. Add shredded purple cabbage, peas, and cauliflower. Turn to medium heat. 5. In a small bowl combine coconut aminos, ginger, garlic, salt, maple syrup, and hot sauce if using. 6. Pour into the wok and stir until everything is coated. 7. Cook for another 3-5 mins. 8. Serve immediately.
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7/20/2017 0 Comments Corn and Black Bean Lettuce CupsINGREDIENTS
Lettuce cups (leaves) 1 avocado Salad 1 can black beans, rinsed and drained 1 cup frozen sweet corn, thawed 1 cup cherry tomatoes, halved 2 scallions, minced 1 cup cilantro, loosely packed Dressing 1 lime, juiced 2 Tbsp oil 1 tsp maple syrup 1/4 tsp salt 1/4 tsp garlic dash of chili powder INSTRUCTIONS 1. In a large bowl, combine all salad ingredients. Set aside. 2. In a separate bowl mix together all dressing ingredients. 3. Pour dressing into the salad mixture. Mix well until everything is coated with the dressing. 4. Fill each lettuce cup or leaf with the salad mixture. 5. Top with avocado. 7/20/2017 0 Comments Chocolate Cherry SmoothieINGREDIENTS
1 banana 1 cup almond milk (or other non-dairy milk) 1 cup frozen black cherries handful of spinach 1 Tbsp cacao powder cocoa nibs for topping INSTRUCTIONS 1. Place all ingredients into a high speed blender. 2. Blend until smooth and creamy. 3. Top with cocoa nibs and/or extra cherries. 7/14/2017 2 Comments Ramen Noodles with Peanut SauceINGREDIENTS
10 oz ramen noodles (gluten free) I used Lotus foods millet and brown rice 3-4 large carrots, peeled into ribbons 5 scallions+ some of the green, sliced 2 cups shredded purple cabbage crushed roasted peanuts Dressing 1/4 cup + 2 Tbsp creamy peanut butter 4 Tbsp warm water juice of 1 lime 3 Tbsp apple cider vinegar 2 Tbsp maple syrup 2 Tbsp coconut aminos or gluten free tamari sauce 1/2 tsp garlic powder INSTRUCTIONS 1. Cook ramen noodles according to package instructions. (rinse with cold water and set aside) 2. Mix all dressing ingredients in a small bowl. Set aside. 3. In a large bowl, mix together ramen noodles, carrots, scallions, and purple cabbage. 4. Pour dressing over top and combine until everything is well coated with dressing. 5. Top with crushed peanuts. 7/8/2017 2 Comments Crunchy TacosINGREDIENTS
Mushroom Taco Filling 8 oz. mushrooms, chopped 1/2 cup vegetable broth 1/4 tsp salt 1/2 tsp garlic powder 1/2 tsp cumin 1/2 tsp chili powder pinch of paprika 1 tsp coconut aminos or tamari sauce Walnut Taco Filling 1 cup walnuts 1/4 tsp cumin 1/4 tsp chili powder Cashew Sour Cream 1 cup cashews 1/2 cup water juice of 1 lemon 1/4 tsp salt Others blue corn taco shells (Gluten free) salsa lettuce 1 can refried bean or 1 can black beans (optional) -this will add to filling your tacos. INSTRUCTIONS 1. Place all mushroom taco filling ingredients into a large pan, cook until mushrooms become soft. 2. Combine all walnut taco filling ingredients in a food processor, pulse until you have a crumble consistency, but not powdery. 3. Add the blended walnut taco filling to the pan with the mushroom taco mixture, allow it to absorb the rest of the liquid in the pan. Remove from heat. 4. Place all cashew sour cream ingredients into a high speed blender, blend until smooth. 5. If using refried beans or black beans, heat them until warm. 6. Build your taco... -blue corn taco shell -refried beans or black beans ( if using ) -walnut mushroom mixture -salsa -lettuce -cashew sour cream .....Get your crunch on! |
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