Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Recipe: 2 Vega Smoothies! (Green Machine Chia & Chocolate-Covered Cherry)

Thursday, June 2, 2016
This post was sponsored by Vega, who provided me with a welcome kit of their protein powders. I was not monetarily compensated for writing this recipe post. Additionally, I am not a nutritionist nor fitness expert. Please consult your physician prior to beginning any health program. These opinions are solely my own and in no way should be construed as medical advice.

It's about to get dang hot out. You need a smoothie (as soon as it stops RAINING).

Green Machine Chia SmoothieChocolate-Covered Cherry Smoothie

I'm sorry, did I say you need a smoothie? My bad, you need TWO smoothies.

And you should probably make them with some healthy Vega protein powder because, we're in love, we're in love, and I don't care who knows it! <~~(name that movie) I've been using Vega protein powders in my smoothies for a while now, and I absolutely love everything they're about. Their products are plant-based, clean (vegan, gluten-free, non-GMO, dairy-free, soy-free, artificial flavor/sweetener free), and just downright delicious!

The first recipe I'm sharing today is for my Green Machine Chia Smoothie, aka my tried and true smoothie I make on the reg.

ingredients in the Green Machine Chia Smoothie
Green Machine Chia Smoothie
Green Machine Chia Smoothie

This smoothie recipe is so good y'all. AND healthy. It's protein-packed, vegetable-packed (hullo, leafy greans), creamy, and not overly sweet. The Vega powder has a light air of vanilla magic, the almond butter adds the right amount of nuttiness, and the agave gives it all the sweetness it needs. It clocks in at about 464 calories (and it's all super healthy), but if you're calorie-counting you can always modify some of the ingredients to suit your needs. But really? Just make the dang thing already. You won't regret it.


Green Machine Chia Smoothie
Ingredients
  • 1 Tbsp. nut butter of choice (I use Justin's maple almond butter!)
  • 1 very ripe banana
  • 1 tsp. sweetener of choice (I use agave)
  • 1 scoop Vega vanilla protein & greens powder
  • 2 heaping handfuls spinach
  • 2 heaping handfuls kale
  • 1 cup nondairy milk (I use unsweetened vanilla almond milk)
  • 1 tsp chia seeds
  • filtered water, as needed for desired thickness
  • 1 handful ice cubes
Instructions
1. Massage your kale under running water for about a minute, to get ride of some of the bitterness. 
2. Throw all ingredients into a blender, and blend until it reaches your desired consistency.
Details
Prep time: Cook time: Total time: Yield: 1 smoothie

Nutritional Information
Calories: 464, Protein: 34 g, Fat: 13 g, Saturated Fat: 2 g, Carbohydrates: 61 g, Sugar: 31 g, Sodium: 500 mg, Fiber: 14 g 

The inspiration for my next healthy delicious smoothie came from a beloved childhood snack. When I was in middle/high school (and consequently, when I had the metabolism of a cheetah), I'm pretty sure I went to Sonic every day after school for a chocolate-covered cherry milkshake. That thing was

I-N-C-R-E-D-I-B-L-E.

As incredible as it was terrible for me, to be sure. It's probably been 15 years <~~(I AM SO OLD.) since I've tasted this sweet nectar of the sugar coma gods, but it's taste has been ingrained so hard on my buds that I'll never forget it.

With a bunch of fresh, in-season cherries in my fridge that cost a mere $37 at the supermarket (WHY ARE CHERRIES ALWAYS SO G.D. EXPENSIVE?!) and a tub of Vega chocolate protein powder on hand, I knew what I had to do.

ingredients in the Chocolate-Covered Cherry Smoothie
Chocolate-Covered Cherry Smoothie

Again, feel free to adjust this recipe to fit your dietary needs, but WHY WOULD YOU, because I'm telling you, it's perfect in every single way. The Vega chocolate protein powder is like none other that I've ever had in that it gives you a perfect, milky, chocolate-y flavor without any weird aftertaste (as protein powders often do). Plus of course, it's so healthy and good for you. Paired with super ripe sweet cherries, and a dash of bitter dark chocolate (for good measure, ya know?), this recipe makes one OUTSTANDING drink. It may be sacrilegious to the memory of teenaged Kim to say this, but my chocolate-covered cherry smoothie recipe blows Sonic's shake out of the water, errr-- milk(?).

Plus you're getting those healthy leafy greens again, and when you're in your 30s, these things are important.


Chocolate-Covered Cherry Smoothie
Ingredients
  • 1 1/4 cup, or a heaping handful cherries (If fresh cherries aren't in season, you may be able to use frozen cherries instead, or even strawberries!)
  • 1 scoop Vega protein & greens chocolate protein powder
  • 1 1/2 cups nondairy milk of choice (I used unsweetened vanilla almond)
  • 2 heaping handfuls spinach
  • 1/2 of a very ripe banana
  • handful ice cubes
  • filtered water, as needed for desired thickness
  • Optional (and I strongly encourage using this option): 1/2 square (21 g) 100% cacao unsweetened baking chocolate (I used Ghirardelli dark chocolate baking bar)
Instructions
1. De-pit your cherries 
2. Throw all ingredients into a blender, and blend until it reaches your desired consistency. If you want your baking chocolate to remain chunkier (I did), leave it out of the blender, and coursely chop it up separately, topping the smoothie off at the end.
Details
Prep time: Cook time: Total time: Yield: 1 Smoothie

Nutritional Information
Calories: 404, Protein: 26 g, Fat: 10 g, Saturated Fat: 3 g, Carbohydrates: 57 g, Sugar: 35 g, Sodium: 497 mg, Fiber: 11 g

Both of these recipes are completely different in taste, but are wonderful for two similar reasons: They're healthy, and they're knock-your-face-off delicious! If you need to cool off with some nutritious deliciousness, these smoothies are the way to go. And if you're needing that extra dose of love and protein (I mean, who isn't), I cannot recommend Vega's insanely tasty, incredibly good-for-you powders. I'm also a HUGE fan of their sport protein powders shaken up with some almond milk after a workout. They are where it's at!

Chocolate-Covered Cherry Smoothie

You actually probably need five smoothies.

Recipe: Whole30 Veggie Tacos [Vegan, Gluten Free, Legume Free and Dairy Free]

Thursday, September 24, 2015
Jon and I have started "gardening".


(No those eggplants didn't come from our apartment patio garden, but I had you for a second there, didn't I?)

By "gardening" I mean, we bought a tangarine tree, a pot for it which was too small, seeds for a bell pepper plant we have yet to plant, beautiful gerbera daisies that Baxter peed on prior to us planting them, and seeds for basil, oregano, and rosemary (before I could blink, Jon had taken all three seed packets and dumped their entire contents into our tiny box of soil because as he says, "with all of the seeds in there, we're bound to get something to grow"<~~ I agree with this logic because, #math). We also forgot to water everything on Tuesday.

I have a feeling this is going to end well.


In the meantime we'll have to continue making our meals using herbs and produce not from our garden. Like my veggie tacos!

So confession time, this is not really a new recipe for me. I made these prior to my vegetarian Whole30, BUT I was stuffing the inside contents into tortillas and adding cheese and sour cream to them. And I have to tell you, I do not miss the gluten or dairy in this new version at all!

In fact, I love these so much, I am making them this week for a vegetarian potluck (<~~Greatest thing ever? Greatest thing ever.) we are going to at our friend Marissa's.

SPEAKING OF TACOS.

Adventures in a New(ish) City is a partner of this year's Houston Press Tacolandia on October 24, and I am super excited about it! I've mentioned it before, but to recap, Tacolandia is an outdoor unlimited taco-sampling event and festival that will feature Houston’s best tacos, ranging from urban contemporary to authentic street style. Complete with live music, cash bars with beer and cocktails, as well as awards for best tacos in various categories. If you're interested in going, I've got a special promo for you. Click this link to get a four pack of General Admission tickets for $75, which would normally cost you $100. Not a bad deal!


The inspiration for this meal comes from this recipe, but I've tweaked it a bit to my liking. I also used the same seasoning, scaled down a bit, in ground turkey for Jon to have his own meaty version (yes, I've started cooking meat for him. True love, y'all), and he seemed to like it. I can't personally speak to these tacos though since I didn't taste them, but they looked and smelled great.

his/hers tacos.

vegetarian/carnivorous tacos.

whole30/carbalicious tacos.

Any way you slice it, you can create the two at the same time suuuper easily!


And the veggie tacos? They're good y'all. Seriously good. Mind-blowingly good. The eggplant/mushroom/onion combo gives them a nice "meaty" feel, and the spice mixture is exceptionally flavorful. If you make them, you won't regret it for a second!

I would never lead you astray.

Whole30 Veggie Tacos

[Vegan, Gluten Free, Legume Free, and Dairy Free]


(Serving Size: 12 tacos)

Ingredients:
  • 1/3 C. olive oil, divided
  • 1 small onion, roughly chopped
  • 3 TBSP lemon juice (juice from approx. 5 lemon wedges)
  • 3 cloves fresh garlic, minced
  • 1/2 jalapeno pepper, minced
  • 1 medium eggplant (or 2 small), diced into 1/4"-1/2" cubes
  • 1 1/2 C. mushrooms - remove stems and dice
  • 3 TBSP ground cumin
  • 1 1/2 TBSP paprika
  • 2 tsp. chili powder
  • 1 1/2 tsp. ground black pepper
  • 1 tsp. salt
  • 1 head of iceberg lettuce, leaves separated to make taco shells

Instructions:

1) Heat 3 TBSP.  olive oil in large skillet over medium-high heat. Stir in garlic and lemon juice, and cook for 1-2 minutes, making sure not to burn the garlic. Add jalapeno and onion. Cook until onion softens, about 3 minutes.

2) Stir eggplant, mushrooms, and spices into the skillet. Drizzle remaining olive oil on top. Reduce heat to low, and bring to a simmer. Cook, stirring occasionally, until the eggplant softens and reduces in size, about 15 minutes.

3) Spoon mixture into lettuce "shells" and add any additional toppings. I like to add my easy weeknight guacamole, diced cherry tomatoes, and a little bit of hot sauce.

Enjoy on your own, with a meat-eating partner, or at a vegetarian potluck!


Bonus: If you'd like to bring some freshly-picked gerberas to the potluck, I've got some for you.

Recipe: Whole30 Summer Squash Italian Egg Bake [Vegetarian, Gluten Free, and Dairy Free]

Thursday, September 10, 2015
In an effort to fine tune my home cooking/photography skills, I present to you my egg bake!

errr... ignore the wrinkled bedsheet I used as my background?

While I adore the scrambled egg combo I was eating almost every day during week one of my vegetarian Whole30, I found myself getting sick of it by the end of the week. So I decided to switch things up and create an egg bake on Sunday afternoon that would last me throughout the week!

My inspiration for this recipe came from Two Peas and Their Pod as well as Every Day Maven, but with a summer squash twist. I love all things summer squash and have been relishing in the zucchini/yellow squash abundance as of late, so I wanted to take advantage of their awesomeness while I still can!

So it may seem insane that this recipe requires 24 eggs and is EIGHT SERVINGS. This is because I am on a Whole30 stuffing-myself-silly-with-protein train at the moment, so please adjust accordingly. In actuality, this is probably more like 12 servings. Also, I put everything into one casserole dish, making each serving giant and fluffy, which needs a cook time of 50-60 minutes. If you would rather a thinner casserole, I recommend putting the egg mixture into two separate dishes and cooking for 35-40 minutes, as the other recipes call for. I'll probably try this next time to get it closer to my desired crispiness. Or you can just halve the recipe and cook for 35-40 minutes. The sky's the limit with egg bakes, folks!

And seriously, this is good y'all. I found myself going to sleep last night in excitement to eat it again this morning!

...on a scale of 1 to "embarrassing things we shouldn't share on the internet" where does that last statement fall...?

For my first stab at it, I topped my serving with avocado, but I actually preferred it without. Now I'm eating my serving of the egg bake, plus a plum, plus HALF of an avocado topped with hot sauce.

Seriously. So. much. food.

It's been keeping well in the fridge, and I popped a few into the freezer* for later in the week. I just throw it in the microwave in the morning for a few minutes, and voila!

Glorious egg bake breakfast.

Whole30 Summer Squash Italian Egg Bake 

[Vegetarian, Gluten Free, and Dairy Free]


(Serving Size: 8-12)

Ingredients:
  • 24 eggs
  • 1/4 C. full fat canned coconut milk
  • 2 Tbsp. extra virgin olive oil
  • 4 medium yellow onions, quartered and thinly sliced
  • 3 zucchinis, sliced into thin rounds, then halved
  • 3 yellow squashes, sliced into thin rounds, then halved
  • 3 tsp. Italian seasoning
  • salt and pepper to taste

Instructions:

1) Preheat oven to 350 degrees.

2) Heat olive oil in large frying pan (you may need more than one - I needed three.) over medium heat. Once hot, add onions, zucchini, and squash, sauteeing for 10-15 minutes, or until they've reach desired softness (but not too soft).

3) While sauteeing the vegetables, whisk eggs together in a large bowl (electric beaters would be helpful here). Stir in coconut milk, Italian seasoning, and salt and pepper.

4) Pour egg mixture into greased casserole dish. Stir in sauteed vegetables until everything is distributed evenly.

5) Bake for 50-60 minutes (if using two separate casserole dishes, bake for 35-40 minutes), or until eggs are set and golden/crispy on top.

6) Remove from oven and let cool for at 5-10 minutes, then slice into serving squares.

Enjoy!

But really, who has time for ironing anyway?

*UPDATE: The egg bake does not keep as well in the freezer. Once defrosted and microwaved, excess liquid comes out of it. It didn't bother me, as it still tasted good, and all I had to do was wipe the water away. But it's definitely in it's prime form immediately or refrigerated a few days!

Recipe: Whole 30 Veggie Burgers [Vegetarian, Gluten Free, and Legume Free]

Thursday, September 3, 2015
Since I'm terrible at making my own food look good and then in turn taking pretty pictures of it, we are going to make this brief.

^ Like, what even is that?

I had a dream Tuesday night that I drank wine on day two of my Vegetarian Whole 30. As in...I couldn't even last TWO DAYS without wine. What are you trying to tell me subconscious self? Well, I am proud to report that I am at the start of Day Three, and I have had zero drops of wine! Take THAT Dream Kim!

(Also, what does it say about me that I find going without wine for three days - well two days and a morning technically - a major feat to be proud of?)

Anyway, I made Whole30-qualified, vegetarian, gluten-free, legume-free veggie burgers Tuesday, and while they were absolutely as high maintenance as they sound (this is where pre-planned meal prepping comes into play, folks), they were delicious! I topped them off with a quick, way-too-basic-but-still-great guacamole (it's essentially the standard weeknight guac I have in my arsenal) and paired them with some baked sweet potato fries and steamed broccoli with ghee.


I'm a huge weeknight veggie burger fan in general. They're great because you can pop them in the freezer, save 'em for a later date, and thaw for a quick meal at any point. Also, confession time, when I made my guacamole for the patties this time around, I think I used garlic salt instead of garlic powder + salt. Well yesterday I looked at the ingredients of the garlic salt and it said "garlic, salt, and calcium searate." I have searched the web high and low to see if calcium searate is Whole 30 approved and have found nothing. So I may have already violated the program? Oops? From here on out I'll be doing the powder + salt combo to be safe, which I've done in the past, and it is totally fine!

As for the patties themselves, it's tricky trying to get them to solidify without the use of beans, which is why I created a mushroom, carrot, egg "paste." It still came out a little soft in the center, but if carefully charred around the surface, you'll get a patty. In hindsight, I think adding some boiled smashed potatoes to the patty would have created the bean effect I was looking for. I'll probably try this out next time, and report back to you! Regardless, the flavor of the patties is A+, and they definitely serve as a solid addition to any Vegetarian Whole 30!

Whole 30 Veggie Burgers [Vegetarian, Gluten Free, and Legume Free]


(Makes 4 patties + Guacamole topping)

Patty Ingredients:
  • 3 carrots, peeled chopped
  • 4 oz of mushrooms (about 5 small - I used baby bellas)
  • 3/4 red bell pepper, finely diced
  • 3/4 medium onion, finely diced
  • 1 egg
  • 1 tsp. garlic powder
  • 1/8 Tbsp. cumin seeds, crushed with the flat edge of a knife
  • pinch of cayenne pepper
  • sea salt + pepper to taste
  • 2 Tbsp. full fat canned coconut milk
  • 2 tsp. extra virgin olive oil
  • 1 C. almond flour

Guacamole ingredients:
  • 2 medium sized avocados
  • 2-4 lemon wedges (up to you!)
  • pinch of garlic powder
  • pinch of chili powder
  • sea salt to taste

Veggie Burger Instructions:

1) Place mushrooms and carrots into a small pot and add water to cover (mushrooms will float). Bring to a boil. Reduce heat, and simmer, covered, for 20 minutes.

2) While mushroom and carrots are simmering, whisk egg and spices together.

3) Drain mushrooms and carrots, and place in food processor. Pour in egg/spice mixture, olive oil, and coconut milk. Process until it forms a slightly lumpy paste.

4) Pour almond flour into a large bowl and combine with paste mixture and remaining vegetables. Form into 4 patties and place on a plate. Put plate in refrigerator or freezer for 10-20 minutes to solidify patties a bit.

5) Heat some extra virgin olive oil in a skillet (I use a Misto sprayer filled with olive oil). Once heated, place patties on skillet and cook covered over medium heat, roughly 5 minutes per side, or until firm and lightly charred.

Guacamole Instructions:

1) Mash avocados with a fork.

2) Squeeze lemon wedges onto avocados, and add the spices. Combine.

Top veggie burger patties with guacamole and enjoy!



I swear it tastes good.

Texas Recipes: Quinoa and Shrimp Stir Fry

Tuesday, April 29, 2014
There have been a lot of changes lately.


Not major earth-shattering changes, but things like, I'm all of a sudden addicted to hot yoga, I've made a friend from Mexico online who I Skype with weekly in an effort to learn Spanish, I'm contemplating vegetarianism (breaking up with bacon may be the hardest thing I'll ever have to do in my life and that is in no way sad), you know...changes!

And my parents have been on this health kick lately, which means (since I love a good team challenge and am slightly terrified about swimsuit season which began about four yesterdays ago) I've been on a health kick lately. And since I'm contemplating vegetarianism I've decided to ease into it by starting on the pescatarian* route (am I exhausting you yet?), so I made this R I D I C U L O U S and healthy (425 calories!) Quinoa and Shrimp Stir Fry that I wanted to share with you all!


*Spell check wanted to change "pescatarian" to "cesarian". Nope.

I got this recipe from SELF, which sort of burned a hole in my skull since I was so enraged over how they shamed a female runner (who also, oh happened to be a cancer survivor) in their April 2014 issue that I sent multiple strongly worded emails to them asking them to cancel my subscription, effective immediately.

(Seriously, I'm exhausting myself right now.)

Anyway, I made peace with cooking this because people make mistakes, and what they did is unfortunate and awful, but I'm choosing to also recognize some of the good stuff SELF does - Like post amazing healthy recipes. And hopefully they have learned their lesson and will move forward by lifting our fellow women up, and not tearing them down!

Okay, feminist rant over. Now THE FOOD.

I altered the recipe a little by adding more delicious things to it, and I'm telling you, it's seriously awesome. And so so easy. And pretty! So many colors I could die.

Okay first things first - cook your quinoa according to the instructions on the package.

In a large pan, heat the canola oil and cook some shrimparoos nice and good!


Side note: If you'd like to save yourself 45 minutes and 17 swear words, buy the shrimp pre-pealed and deveined.

We learn and we grow folks.

Set your shrimp aside, and cook the chopped carrots, red bell pepper, red onion, sugar snap peas, and minced garlic until vegetables are soft.


Isn't that gorgeous?!

Add quinoa and shrimp to the pan, along with low sodium soy sauce, toasted sesame oil, rice vinegar, ground ginger, and sriracha to taste. You also may want to throw a teeny tiny little bit of butter in there. I used the super UN-healthy I Can't Believe it's not Butter Spray (baby steps people) to add a little oomph to it.

Make it pretty and put it into some bowls, then top with chopped peanuts and sliced scallions.



Change is delicious y'all.
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