I can’t believe it’s not cheese!!!

notcheese

  • 1 head/2-3 heaping cups steamed, tender cauliflower florets
  • 2 carrots or 5 baby carrot,steamed
  • 1 teaspoon granulated onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon turmeric
  • 1/4 cup nutritional yeast
  • 1 tablespoon tamari
  • 1/2 cup raw cashews, soaked, rinsed and drained
  • 1/2 tablespoon lemon juice

Blend ingredients until smooth and serve warm!

My Favorite Banana Bread Recipe

Guys! This recipe is to die for!!! I absolutely love it! Impress your family and friends with this clean, comforting banana bread! Prepare for an amazing smelling house… You may want to make a double batch…. (We do!)

My Favorite Banana Bread Recipe

Ingredients
2½ cups Oat Flour (grind oats in a blender/food processor)
½ teaspoon Baking Soda
½ teaspoon Sea Salt
1½ teaspoon Baking Powder
½ teaspoon Cinnamon
¼ teaspoon ground Nutmeg
½ cup chopped walnuts or pecans
2 Eggs, beaten
6 ripe Bananas, mashed
1/4 cup Raw Honey
1 teaspoon Vanilla Extract
1/2 cup melted Coconut Oil
Instructions
1. Coat bread pan with coconut oil and preheat oven to 350 degrees.
2. Chop pecans or walnuts roughly.
3. In a medium mixing bowl combine oat flour, baking soda, sea salt, baking powder, cinnamon, nutmeg and chopped pecans.
4. In another bowl, combine and mix the eggs, mashed bananas, honey, vanilla, and melted coconut oil.
5. Add mashed banana mixture to dry mix.
6. Pour batter into your oiled bread pan.
7. Bake for 45 minutes, or until a toothpick comes out clean.
(If you can’t wait, make muffins! 350 degrees for 20-25 minutes)

Lentil Quinoa Salad

It’s hot! Who wants to eat soup? Not me. So my go to lentil vegetable soup is out. But I still want to work some legumes into my diet. Thankfully, I found this wonderfully summery dish.
11205086_936115466440255_4220363439972610550_n
Lentil Quinoa Salad:

Toss together-
3 cups of cooked lentils
3 cups of cooked quinoa
4 medium carrots, peeled and coarsely grated
1/4 cup cilantro, chopped
Top with 4 medium carrots, peeled and coarsely grated
1/4 cup cilantro, chopped

Top with Vinaigrette and ENJOY!

GINGER CURRY VINAIGRETTE:
Juice of 1 large lemon
2T. red wine vinegar
1 T. Madras curry powder
1-inch piece of fresh ginger, peeled and finely grated
1 garlic clove, minced
1 t. salt
1/2 cup olive oil

Photo/Recipe Credit: http://playinwithmyfood.com/2012/05/19/quinoa-lentil-salad/

 

Hump Day

11180606_936119666439835_6295146854145803142_n

You are almost there! Friday is right around the corner. Here are a few tips to help you make it to the other side.

1. Drink more water! Hydration is the key to energy.

2. Get Outside and Move!!! In addition to putting a little pep in your step, fresh air and exercise will boost your immune system, decrease stress levels, and help you fight fatigue.

3. Refuel! Have you eaten yet today? Are you getting enough sleep? Don’t ignore self care. The chores can wait.
#humpday

QUINOA STUFFED BELL PEPPERS

Looking for an idea for dinner tonight?#MeatlessMondays
These are delicious!
QUINOA STUFFED BELL PEPPERS
6 servings
11707313_967755006609634_7721859566939961471_n
Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!

INGREDIENTS

3 cups cooked quinoa
1 (4-ounce) can green chiles
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded

INSTRUCTIONS

Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
Enjoy!

Source: http://damndelicious.net/2013/06/03/quinoa-stuffed-bell-peppers/

Broccoli and Cheese Quiche

#MeatlessMonday and gluten free. Share away! If you are running short on time this recipe works well without the crust 🙂
11822792_986659554719179_5109549385901512042_n
Oat Flour Crust

INGREDIENTS
1½ c. oat flour (throw gluten free oats [if sensitive check labels] into food processor, grind into flour consistency)
½ t. sea salt
¼ c. olive oil
4-5 T. cold water, as needed

Instructions
Mix the flour and salt together in a large bowl.
Stir in the olive oil until the ‘batter’ is crumbly.
Add in the cold water as needed until the dough is moistened, but not sticky.
Press the dough into a pie plate, pressing it up the sides as desired. Pierce center of crust with fork to prevent air pockets.
Preheat the oven to 375 degrees and bake for 10-12 minutes.

Quiche Filling
1 (10 oz) package frozen chopped broccoli about 2 heads of fresh broccoli
1 yellow onion diced (optional)
6 large eggs
½ cup Greek yogurt (I use Fage)
1 teaspoon kosher salt
¼ teaspoon ground pepper
1 tablespoon minced garlic or dash of garlic powder
¾ cup (3 oz) shredded sharp cheddar cheese

Instructions
While crust is baking, lightly coat skillet with olive oil and saute broccoli and onions until tender, about 5 min on medium high temp. In a large bowl, whisk together the eggs, yogurt, salt, black pepper and garlic. Stir in the broccoli, onions, and the cheese. Remove oat flour crust from oven and fill with the broccoli mixture. Bake at 375 until golden-brown and a knife inserted in center comes out clean, 30-35 minutes. Enjoy!

My Favorite Salad

One of my favorite salads yet!
#MeatlessMonday
Yummy, yummy, salad!!!
INGREDIENTS
(serves 1)
12002210_1016534785064989_7277767470091112105_n
2 cups fresh baby spinach or baby kale
8 strawberries , sliced or 1/4 cup cranberries
1/4 cup pecans
goat cheese
generous sprinkle of freshly cracked pepper
pinch of salt
2-3 tsp balsamic vinegar or lemon juice
1-2 tsp extra virgin olive oil
1 tsp liquid honey
INSTRUCTIONS

In a medium mixing bowl, add spinach greens, fruit, and pecans and give that a good toss.
In a separate bowl, mix balsamic vinegar or lemon juice, oil, honey and salt. Whisk to combine.
Transfer salad to serving plate, sprinkle goat cheese and drizzle dressing overtop. Sprinkle generously with freshly cracked black pepper. Enjoy!!!