Skinny Banana-Mocha Smoothie

Skinny Banana-MOcha Smoothie

After waking up a little on the more-than-usual tired side from this past weekend, I needed a healthy way to kick start and rev up my morning.  I am normally a tea drinker, but this morning I needed something stronger, so I grabbed some of my husbands left over morning brewed coffee and put it to the test!  This may be my new favorite chocolate craving cure….a girl needs her chocolate!

Skinny Banana-Mocha Smoothie

Ingredients:
1 large banana cut into chunks
1/2 cup cooked cold coffee (leftover from your morning brew is fine!)
1/2 cup any type of milk (soy milk, rice milk, almond milk…I used almond milk)
1 Tbsp cacao powder (raw chocolate powder packed with antioxidants, magnesium, and iron)
1 Tbsp almond butter
Don’t forget a handful of ice to make it nice and cold!

Directions:
1. Blend it all up! Place the ice, banana, coffee, milk, cacao powder, and almond butter in a blender and blend until smooth.
2. Drink ME

Recipe adapted from Redbook Magazine 

Skinny Banana-MOcha Smoothie

Scrambled Egg Muffins with Spinach, Bell Peppers, and Goat Cheese

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All I can say is YUM to this fluffiness of eggs, veggies, and cheese! Have one for breakfast or take one to go for a snack. These scrumptious scrambled egg muffins are a perfect way to enjoy a speck of breakfast any time throughout the day.

Ingredients:

* Make sure to have a muffin pan! My muffin pan holds 12 muffins.
* 12 eggs (I used half egg whites and half regular)
* 1 small red bell pepper chopped into tiny pieces
* 1 cup chopped fresh spinach
* 1/2 cup crumbled goat cheese
* 1/2 tsp. sea salt
* 1/2 tsp black pepper

Directions…
*Preheat oven to 350 degrees f

1. Break the eggs into a medium bowl and whisk away

2. Add the chopped spinach and bell pepper into the bowl with the eggs and mix well

3. Toss in the goat cheese and continue to mix

4. Add the salt and pepper and give a final stir

5. Coat your muffin pan with non stick spray and pour the mixture in!!

6. Finally, pop that muffin pan into the oven for 20-25 minutes. Use a fork to make sure they are finished and there is no runny gooey stuff in the middle.

 

Scrambled Egg Muffins with Spinach, Bell Peppers, and Goat Cheese!

Healthy Vegetarian Refried Beans

Healthy Vegetarian Refried Beans Since I live off of a mostly vegetarian diet, beans are super important to me to get that protein that my body craves! I absolutely love beans and I love refried beans, but sometimes after you eat refried beans, you feel a little fried yourself. So, I wanted to adapt some refried bean recipes I have seen, and meet my needs by creating a healthy protein packed dish. I eat this as a complete dinner with corn tortillas, even sometimes adding cheese, or, I grab some low-salt nacho chips and snack on it like a dip!

Ingredients
(Please note that I do not use onions in my cooking. If you would like to use onions feel free, just omit the garlic!)
2 TBSP extra virgin olive oil
2 large garlic cloves
1/2 TBSP cumin powder
1 jalapeño chile, seeds scooped out and finely chopped
3 cans pinto beans, cooked, strained, and rinsed well
1 cup vegetable stock
1/2 tsp sea salt

Click below for directions and more pictures!  Continue reading

Fabulous Gluten-Free Cornbread Muffins *Dairy-Free*

IMG_2193Cornbread muffins are one of my absolute favorite kinds of muffins! I love to eat these plain or add some jelly in the middle but I also love to pair them with my Spicy Vegetarian Chili recipe which just adds a touch of delight to my tastebuds!  Enjoy this fluff yellow specks of joy!!!!

Ingredients
1 cup gluten-free yellow cornmeal
1 cup gluten-free all-purpose flour mix (I use brown rice flour mix)
1/2 cup granulated sugar
1 Tbsp of baking powder
1 t salt
1 cup almond milk
2 large eggs
1/4 cup diary-free butter substitute (I used Earth Balance spread)
1/4 cup honey

Directions
1. Preheat oven to 400 degrees f.
2. Spray a muffin pan with non stick oil (I use non stick coconut oil)
3. Mix flour, salt, baking powder, and sugar together in a bowl.
4. In a separate bowl mix the wet ingredients: melted Earth Balance Butter (you may have to heat this butter in the microwave to melt it), almond milk (you may have to mix the butter and almond milk together and heat them in the microwave to make sure the butter does not clump up), then add the two eggs and honey and whisk well.
5. Add the wet ingredients to the dry ingredients and stir stir stir!  Pour into the muffin pan or individual muffin liners if you do not have a muffin pan.
6. Cook for 15 minutes.

*My muffin pan makes 12 medium to large muffins.

Spicy Vegetarian Chili

Spicy Vegetarian Chili Spice up your night with this veggie packed chili.  This has been my go to recipe for those cold wintery days when you just don’t know what else to cook but you are a hungry biatch! I also just made this last night for a dinner party/game night and literally had no left overs. Even all the men ate every last morsel on there dish! Pair this with my Gluten-Free Dairy-Free Corn Muffins for a scrumptious meal.

Ingredients List:

FIrst, preheat over to 350 degrees F

The Veggies:
1 1lb eggplant cut into 1 in cubes (For real, use graffiti eggplant, it takes it to another level!)
5 Tbsp Extra Virgin Olive Oil
3-5 garlic cloves
2 large red bell peppers, seeded, diced
1 to 2 jalapeño seeded, finely minced
3 medium carrots chopped
2 medium zucchinis diced

The Rest:
2 1/4 cups of diced tomatoes or 1 1/2 14.5 ounce can of diced tomatoes
I love to add a few handfuls of raisins and/or dried apricots to give it a Moroccan flair
1 Tbsp cumin
1 t fennel seeds
2 Tbsp fresh oregano chopped or 2 t dried oregano
1 to 2 Tbsp chili powder
1/2 cup red wine vinegar
Zest of one lemon
3 Tbsp lemon juice
1 can cooked white beans
1 can cooked kidney beans
1 t sugar (you can omit this part if you use raisins or dried apricots)
Top it off with some fresh cilantro and some fresh salt and pepper to taste!

What do I do now? Click to find out…… Continue reading

Curried Red Lentil Soup with Chickpeas and Quinoa

Curried Red Lentil Soup

I could not stop thinking about my mom’s cooking growing up and her ever lasting use of lentils. I was seriously craving something filled with lentils and ready to soothe and spice up my soul on a cold winter day.  I love thick and chunky soups that incorporate protein for a solid meal!  Let’s get cookin…

Ingredients list for soup:

1. 1 Tbs olive oil
2. 3 medium size carrots (chopped)
3. 1/2 cup celery (chopped)
4. 2-3 large finely garlic cloves (or pressed in a garlic presser)
5. 1 Tbs finely chopped ginger
6. 1 Tbs curry powder
7. 1 cup red lentils (rinsed and drained)
8. 3 cups chicken stock (or vegetable broth)
9. 2 14.5 ounce cans of petite diced tomatoes (I like to mix it up and use the fire roasted petite diced tomatoes with chipotle peppers or garlic, add some spice
10. 1 15 ounce can chickpeas (rinsed and drained)
11. 1 cup cooked quinoa (I actually love love to use Seeds of Change quinoa and brown rice with garlic mix )

Additions if you so desire:

1. chopped cilantro
2. a dash of chili sauce (sometimes I use, A Taste of Thai Sweet Red Chili Sauce)Curry Red Lentil Soup

 

Curried Red Lentil SoupDirections……

1. Heat oil in a deep large pan
2. Add carrots, and celery and sauté until lightly browned (about 10-20 min)
3. Add garlic, ginger, and curry powder and sauté for about 30-60 seconds
4. Add lentils, stock (or broth) , tomatoes and if used, chili sauce
5. Bring to a boil, reduce heat and simmer until lentils are tender (about 10-15 min)
6. Add the chickpeas and quinoa, stir to heat them evenly
7. Garnish with cilantro is desired and voila….enjoy!

Curried Red Lentil Soup

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Original recipe here zestycook.com

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