Saturday, May 31, 2014

Grain Free Spicy Mushroom Pea Risotto.

Ok, so I have a confession...I've never actually had risotto before. And risotto is not necessarily what this dish was supposed to be! But I kept adding ingredients as I went (totally FUN if you've never done it before!) and ended up with this risotto-like yummy dish. Quick and easy as usual and nice and spicy. Hope you enjoy! 

 Grain Free Spicy Mushroom Pea Risotto. 

              The essential close up!

Grain Free Spicy Mushroom Pea Risotto; Vegan, Gluten-free. Serves one. 

1. 1 T bragg's liquid aminos
2. 1/2 cup frozen green peas
3. 6 oz. white button mushrooms, sliced
4. 1/4-1/2 tsp chipotle powder
5. Garlic and onion powders to taste (approx. 1/4 tsp each)
6. 1/3 cup TVP granules
7. Scant 1/3 cup water
8. Romaine lettuce for garnish

1. In a medium microwaveable bowl, combine TVP and water and microwave for one minute on high. Set aside. 
2. In a non stick skillet, eat the liquid aminos and sauté mushrooms and peas for about 2-3 minutes until mushrooms begin to exude their juices. Add spices and fold in. 
3. Add now cooked TVP and a splash of water. If you want to add more chipotle spices, add it here. Fold in and cook for about 4 minutes, until liquid is absorbed. 
4. Transfer to a serving bowl, garnish with lettuce, and enjoy! 

Thursday, May 29, 2014

Raspberry Lemonade Smoothie.

This Raspberry Lemonade Smoothie is a perfect refreshing summer treat! Tangy and frosty frozen raspberries mixed with zesty fresh lemon juice and just the slightest touch of sweet. Poolside drinks, anyone?!

       Raspberry Lemonade Smoothie. 

Raspberry Lemonade Smoothie; Vegan, Gluten-free. Serves one. 

1. 2 cups frozen red raspberries
2. Juice of 1 lemon 
3. 1 cup water
4. 1/2 to 1 packet stevia, depending on desired sweetness

1. Add all ingredients to your vitamix or other high speed blender and blend until smooth. Pour jn to a tall glass and enjoy! Frosty and delish. 

Blueberry-Carob Mousse.

This. Is. So. Good. People. Thick, creamy, and so easy to make, this will for sure be a new favorite for is do me! 

            Blueberry-Carob Mousse. 

         Wayyyyy tooooo goooood. 

Blueberry-Carob Mousse; Vegan, Gluten-free. Serves one. 

1. 6 oz. Morinu silken extra firm tofu
2. 1/3 cup frozen wild blueberries
3. 1 T carob powder
4. 1/2 packet stevia

1. Combine all ingredients in your mini food processor and blend until smooth, scraping sides as you go if needed. Serve! NOMS. 

Protein-packed Breakfast Oat Cakes.

These Protein-packed Breakfast Oat Cakes are a good filling breakfast option for when you have a bit more time in the morning. Warm and delicious, these cookie-like oat cakes go perfectly with banana nice cream! 

    Protein-packed Breakfast Oat Cakes. 

                 So. So. So. Good. 

Protein-packed Breakfast Oat Cakes; Vegan, Gluten-free. Makes one serving (2 small cakes). 

1. 1/2 cup oatbran 
2. 1/2 cup unsweetened apple sauce 
3. One scoop protein powder of choose (I used vega vanilla almondilla flavor)
4. 2 T ground flaxseeds 
5. 1/2 tsp cinnamon
6. 1/2 packet stevia
7.  Scant 2 T water

1. In a medium size bowl, mix together the oatbran, protein powder, flaxseeds, stevia, and cinnamon. Add applesauce and water and stir. 
2. Spoon batter into two non stick mini baking pans. Bake at 350 F for 20 minutes. Let cool before removing. Enjoy! 

5-minute Carrot Beet Sauce.

I just love comig up with new veggie sauces. The combination possibilities are endless. This sauce was born from beets that needed to be used PRONTO and my fave veggie...carrots! 

          5-minute Carrot-Beet Sauce. 

5-minute Carrot-Beet Sauce; Vegan, Gluten-free. Serves one (enough for one salad/pasta dish). 

1. 1/2 cup canned no salt or sugar added beets, drained
2. One small carrot (or 6 baby carrots), peeled and chopped (if using a large carrot. You can leave the baby carrots whole.)

1. In a medium sized microwave safe bowl place your carrots and cover with water. Microwave on high for 2 minutes. 
2. Carefully drain carrots in a strainer and place in mini food processor along with the beets. Process until fully chopped. Add about 1 1/2 T water and blend until smooth. Add more or less water depending on your desired consistency. Serve over pasta, veggies, or use as a dip! Yummy. 

Monday, May 26, 2014

Holiday Post!: Memorial Day Ice Cream Bars.

These Memorial Day ice cream bars are the perfect treat for a hot day! Super simple to make and only 4 ingredients! Definitely a winner!

         Memorial Day Ice Cream Bars. 


Memorial Day Ice Cream Bars; Vegan, Gluten-free. Makes one serving (one plate of ice cream bars). 

1. 2 frozen bananas 
2. 1/2 cup water or almond milk
3. 1 cup frozen strawberries
4. 1/8 cup frozen wild blueberries 

1. Blend the frozen bananas in your vitamix with the water. The result should be like a thick smoothie. 
2. Line a shallow baking dish with parchment paper and pour in banana mixture. 
3. Using caution, slice the frozen strawberries in half and squish halves into banana ice cream. Squish in your bloobs as well. 
4. Cover and place in freezer overnight. Let thaw about 10 minutes before sliding into bars and devouring! Yumalicious!

Friday, May 23, 2014

South of the Border Spicy Tex-Mex Salad.

I love my spicy foods! And what better way to get that hot fix than with a SALAD?! This is so simple, so quick, so yummy. A perfect addition to my "Mexican Lasagna"!

South of the Border Spicy Tex-Mex Salad. 

South of the Border Spicy Tex-Mex Salad; Vegan, Gluten-free. Serves one (makes one "mega salad").  

1. 9 oz. raw green cabbage, shredded
2. 2 medium (or 9 baby) carrots, peeled and chopped
3. 1/4 cup chopped green bell pepper
4. 1/4 cup chopped red bell pepper
5. 2 T bragg's liquid aminos
6. Onion and garlic powders, cumin to taste
7. 1/2 T nutritional yeast
8. Dash of cayenne

1. Add the ingredients to a large bowl in the order listed. That's it! Enjoy! 

My Favorite Breakfast Sandwich.

I have no words. This sandwich is literally the best thing on the planet. Make it! 

       My Favorite Breakfast Sandwich. 


My Favorite Breakfast Sandwich; Vegan, Gluten-free option. Serves one. 

1. 2 slices while grain bread of choice (I used Ezekiel brand. Use gluten free if needed)
2. 2 T peanut butter 
3. 1/2 banana
4. 1/4 tsp vanilla powder
5. 1/8 tsp (or more!) cinnamon

1. Heat a nonstick skillet over medium heat. 
2. In a small bowl, mash your banana half. Add vanilla and cinnamon and mix up well. Spread banana mixture on one slice of the bread. 
3. Spread peanut butter on the other slice of bread and smash the two sides together gently. It will be pretty thick, so handle with care. 
4. Lay on skillet and cook 3-4 minutes per side, or until desired "grill" is reached (mine took about 4 minutes). Enjoy!

Silky Peanut Butter Pudding.

Peanut. Butter. Pudding. Yes people, it's vegan, gluten free, salt-oil-sugar free, and the WHOLE recipe had less than 150 calories. I'm not kidding! If I was, that would be one cruel joke...

            Silky Peanut Butter Pudding.  

                   Oh so delicious! 

Silky Peanut Butter Pudding; Vegan, Gluten-free. Serves one. 

1. 5 oz. silken tofu
2. 2 T peanut butter ofchoice (I used "Just Great Stuff" brand, which is like PB2)
3. 10 drops liquid stevia

1. In your mini food processor, combine silken tofu as peanut butter. If you are using a powdered variety, mix it with 1 T water in a so waste bowl BEFORE adding it to the processor. 
2. Blend until smooth, scraping sides as needed. Add stevia once blended and blend again to distribute. 
3. Spoon into bowl, top as desired, and EAT! It's also perfectly acceptable to lick the sides of your food processor... 

Wednesday, May 21, 2014

Veggie Delight Burrito.

Burritos. Just the word ignites a passionate love inside of me. I love burritos. As I always say, the bigger the better when it comes to these babies! And boy, this one is big. Really big. 

                Veggie Delight Burrito. 

                 Told you it was big. 

Veggie Delight Burrito; Vegan, Gluten-free option. Serves one. 

1. One EXTRA LARGE wrap (I used a lavash bread)
2. One medium cucumber, sliced
3. 1/4 cup sliced onion
4. 1 medium carrot, peeled and grated
5. Handful cherry tomatoes, halved
6. 1/4 of a green pepper, slices in strips
7. 1/2 T white vinegar
8. Black pepper to taste

1. Lay out your wrap and layer on veggies in the order listed. Drizzle vinegar over too and sprinkle with pepper. Done! Eat up!

Bubblegum Smoothie.

What little kid (or big kid...) doesn't love bubblegum? I know I did. This smoothie totally captures that famous bubblegum flavor. It's quickly become a favorite of mine. Hope you enjoy!

               Bubblegum Smoothie. 

                   Those bubbles!

Bubblegum Smoothie; Vegan, Gluten-free. Serves one. 

1. 1 cup purple grapes, frozen 
2. 8 oz. (2 large chunks) watermelon
3. 1 cup almond milk 

1. Add all ingredients to your vitamix or high speed blender. Blend from low to high. Blend in high speed for about 30 seconds, until grape peelings are almost completely gone. Pour into a tall glass and enjoy!

Tuesday, May 20, 2014

Tropical Hummus.

Ok. I love hummus. Like looooooooooove it. It's a definite "go-to" protein option for me, especially when I'm in a rush. 
This is probably my all-time fave hummus recipe I've created. Like all hummus recipes, it's super quick and easy, packe with protein, and goes great with almost anything. But this hummus is special. It combines so many of my favorite things it's not even funny! Curious?! You should be. Try this one out--and prepare your taste buds. Flavor bomb alert!

                  Tropical Hummus. 

                      And another. 

                  Last one. Promise. 

Tropical Hummus; Vegan, Gluten-free. Makes one meal-sized serving (about 1 scant cup hummus). 

1. 1 cup canned chickpeas, drained and rinsed 
2. 1/2 cup frozen thawed pineapple
3. 1/2 cup frozen thawed mango 
4. 2 T canned lite coconut milk
5. Juice of 1/2 small lime 
6. Dash of bragg's liquid aminos
7. Onion and garlic powders to taste
8. VERY SMALL dash cumin

1. So easy. Combine all ingredients in your mini food processor and blend util smooth. Serve garnished with a pineapple chunk. It's all in the presentation, people! Enjoy!

Monday, May 19, 2014

Sunshine Breakfast Sandwich: Orange-Vanilla Cookie Dough.

It's a rare thing when I don't want oatmeal for breakfast. So rare, in fact, that before I made this sandwich, I can honesty say I can't remember the last time I DIDN'T have oats for brekkie. What can I say?! I love my oats. Mmm. However, this Sunshine Breakfast Sandwich has easily become a new fave. Super easy to make, nice and filling, and packed with protein, this is a yummy addition to a smoothie breakfast or a mid morning (or afternoon!) snack. 

        Sunshine Breakfast Sandwich. 

Sunshine Breakfast Sandwich; Vegan, Gluten-free option. Serves one. 

1. 1 English muffin of choice (I used Ezekiel brand. Food for life makes a gluten free brown rice muffin, if you need gluten free.)
2. 1/2 cup canned chickpeas, drained and rinsed
3. 1/4 tsp vanilla powder
4. 1/2 packet stevia
5. One small orange

1. Toast your muffin. I did this in my broiler oven. 
2. In a small bowl, mash your chickpeas with some water. Add a little at a time to avoid making it too soggy. You want it workable, not runny. Add your vanilla powder and stevia. Stir well. 
3. Spread your "cookie dough" on your English muffin toasts. 
4. Peel the orange and slice in half, width ways. Arrange slices on English muffin, over cookie dough. 
5. Place muffin on a foil-covered cookie sheet and broil on high for 3-4 minutes, or until orange is beginning to crisp up. 

                         So Good!

Sunday, May 18, 2014

World Famous Cinnamon Swirl Oatmeal.

If you follow me on Intagram, you are MORE than aware of my utter OBSESSION (to say the LEAST!) with this oatmeal. I eat a bowl fbit every day. I'm not even exaggerating. So, friends, without further ado...

 World Famous Cinnamon Swirl Oatmeal.

World Famous Cinnamon Swirl Oatmeal; Vegan, Gluten-free. Serves one. 

1. 1/2 cup oats of choice (I use oatbran) 
2. 1/2 packet stevia
3. 1/2 tsp cinnamon
4. 1 cup water

1. In a medium size microwave safe bowl, combine oats, ge via, and cinnamon. Stir to combine. 
2. Pour 1 cup water over and let sit about 5-10 minutes. 
3. Microwave on high for 2 minutes. I it looks like it's going to overflow, stop and let it rest for a couple seconds then let it finish cooking. Enjoy!

          Literal heaven in a bowl. 

Taste of India White Bean Dip.

If you can't tell, I'm on an Indian food kick. My past three recipes have been indian. Oh well. It's my fave what can I say! Well, ONE of my faves. 
This dip is a great used as a hummus replacement, sandwich spread, cracker topper, or simply by the spoonful! It's so so yummy and as always SUPER simple. Serve this at a party and it's GUARANTEED to be the first thing gone from the table. Enjoy!

        Taste of India White Bean Dip. 

 I served mine with salt-free brown rice snaps. 

Taste of India White Bean Dip; Vegan, Gluten-free. Serves one (can easily be doubled, tripled, or even quadrupled). 

1. 1/2 cup canned navy beans, drained and rinsed
2. 2 T canned coconut milk, lite
3. 1/2 tsp garam masala spice
4. 1/3 cup frozen mango, thawed
5. Dash of bragg's liquid aminos

1. Easy peasy. Combine all ingredients in your mini (or regular-sized if you are making a bigger portion) food processor and process until almost completely smooth. You still want a few small mango chunks, so don't completely purée. 
2. Spoon into bowl, serve with crudités, crackers, spread in a pita-the options are endless!

Sweet India Spice Soup.

This is a pretty strange recipe, I have to say. I randomly came up with this idea while I was driving. I mulled it over in my brain for about a month, trying to decide if I really wanted to make it or not. You see, half of me thought it would rock, and half of me thought it would be disgusting. Fortunately, the former was true! Go ahead and be adventurous and make this soup. Weird but tasty, I promise!

            Sweet India Spice Soup.  

                         Up close. 

   Want it even weirder?! I topped mine  with ground flaxseed. Yummers!

Sweet India Spice Soup; Vegan, Gluten-free. Serves one. 

1. One chai flavored tea bag (I used celestial seasonings Bengal Spice flavor)
2. 2 cups boiling water
3. 1 cup frozen spinach
4. 2/3 cup frozen carrots
5. 1/2 cup canned chickpeas, drained and rinsed
6. 10 drops liquid coconut stevia
7. 1 T ground flaxseed, optional for topping

1. Place your tea bag in a moderate size bowl. Pour over the 2 cups boiling water and let steep about 10-15 minutes. 
2. Once steeped, squeeze out tea bag and pour tea into a small soup pot. Add remaining ingredients EXCEPT FLAXSEED (if using) and turn heat to high. 
3. Bring to a boil, remove from heat and stir, and carefully pour into a bowl. Too with flax if desired. Told you it was weird. 

Coconut Cabbage Curry.

This is a great side dish to go along with any indian themed meal. Quick, easy, delicious, and nutritious, this simple yet tasty side dish is the whole package. 

              Coconut Cabbage Curry.  

Coconut Cabbage Curry; Vegan, Gluten-free. Serves one. 

1. 5 oz. green cabbage, torn or chopped
2. 1/8 cup canned light coconut milk
3. 1/4-1/2 tsp curry powder, depending on desired spiciness 
4. Dash of bragg's liquid aminos

1. Heat a nonstick skillet over low medium heat. Add coconut milk with a splash of water until it sizzles. Add cabbage and sauté lightly. 
2. Add aminos and curry and turn heat to medium. Saue until cabbage is throroughly coated in coconut milk and curry, and liquid is absorbed. Enjoy!

Friday, May 16, 2014

"Flavor of Spring" Salad.

To be honest, I was not planning on posting this recipe. I didn't think it would turn out to be a "recipe", really. I was literally just "cleaning out the fridge" when I made this salad. But as I've come to find out time and time again, those "clean out the fridge" salads are often the BEST salads! Hope you enjoy this one!

            "Flavor of Spring" Salad. 

      Layers and layers of raw goodness. 

    Another, because it's just so pretty!

            Ok, ok, last one. Promise. 

"Flavor of Spring" Salad; Vegan, Gluten-free. Serves one. 

1. 7 oz raw broccoli florets 
2. 5 oz raw cauliflower florets
3. 1 medium carrot, peeled and chopped 
4. 1/2 cup steamed beets, sliced
5. 2 T raisins
6. 1-2 T balsamic vinegar (I used one T but I would definitely use two making his again as mine was pretty dry)
7. Parsley flakes to taste

1. In your food processor, process your broc and cauli florets. I did this separately to make the "layers". Scoop "rice" into medium size bowl. 
2. Top with carrot, then beets, then raisins. Drizzle with balsamic and sprinkle with parsley flakes. Dig in!! 

"Salted" Caramel Apple Smoothie.

Don't let the title fool you--this recipe is still 100% salt oil and sugar free. But the unique combination of ingredients and flavors mix together to recreate one of my all time favorite "treats": caramel apples. Quick, easy, delish. Get ready people...

      "Salted" Caramel Apple Smoothie.  

"Salted" Caramel Apple Smoothie; Vegan, Gluten-free. Serves one. 

1. One medium apple, cored and chopped
2. 4-5 stalks celery, chopped
3. 2 pitted dates, soaked in hot water for 15 minutes
4. 1 cup almond milk

1. Add all ingredients to your vitamix and blend on high speed until smooth. Enjoy! I may or may not have drank this out of the blender...totally acceptable. 

Monday, May 12, 2014

Apple "Nachos".

This is about the easiest recipe in the world. In fact, it's hardly a recipe! But I had to share it anywho. It's super quick and easy, and you probably have all the ingredients right in your kitchen. So what are you waiting for?! Go make some Apple "Nachos"! 

                   Apple "Nachos". 

Apple "Nachos"; Vegan, Gluten-free. Serves one. 

1. One small to medium apple, sliced
2. 2 T powdered peanut butter (I use "Just Great Stuff" brand), mixed with 1+ T water
3. 1/4 cup TVP granules 
4. Sprinkling of cinnamon 

1. Arrange your apple slices on a large plate. 
2. Mix your peanut butter and water until combined. You want this on the runny side-think more peanut butter "sauce" than actual PB. 
3. Drizzle peanut sauce over apple slices and sprinkle with TVP granules (DO NOT HYDRATE! Leave them crunchy!) and cinnamon to taste. Enjoy!

         Mandatory close up, of course!

Saturday, May 10, 2014

Tofu No-egg salad.

Don't get me wrong, planning recipes is great. But sometimes the yummiest dishes come from simply throwing ingredients together and seeing what you get! This is definitely a favorite of my recipes. Super quick and easy and packed full of flavor and protein, this Tofu No-egg Salad is great on rice cakes, toast, or simply by the spoonful! Yummy. 

                  Tofu No-egg Salad. 

Tofu No-egg Salad; Vegan, Gluten-free. Serves one. 

1. 5 oz. silken tofu
2. 2 T spicy brown mustard
3. Onion and garlic powders to taste
4. Pinch of turmeric
5. Dash is bragg's liquid aminos 
6. 1/4 cup chopped onion
7. Black pepper for garnish

1. In a small bowl, mash together the tofu and mustard. Add spices and onion and mix well. Spread on "vehicle" of choice and sprinkle with black pepper, if desired. Enjoy! 


Mighty Miso Soup.

 Soup is definitely a go-to for me. For example, this recipe was invented after getting home kind of late and simply digging through the fridge to use up what I had left before going to the store. Simple, quick, super yummy and filling, this soup is great for any season and any time of day! Hope you enjoy! 

                 Mighty Miso Soup. 

Mighty Miso Soup; Vegan, Gluten-free. Serves one. 

1. 1 and 2/3 cup low sodium vegetable broth
2. One large leaf Bok choy, chopped 
3. 3 oz. carrot "matchsticks"
4. 1 T bragg's liquid aminos
5. 1/4 cup chopped onion
6. Onion powder, garlic powder, and ginger powder to taste
7. 1/2 package (4 oz.) noodles of choice (I used tofu shirataki noodles)

1. This soup is so SO easy. Simply add all ingredients to a medium size soup pot and cook over medium heat until bubbling and until Bok choy, carrots, and onion are tender. Pour ion large bowl and enjoy!

                So simple. So yummy! 

Friday, May 9, 2014


 I guess this is more of an idea than a recipe. Oh well. It had to be shared! 
Have you discovered the wonderful vegan protein powerhouse TVP?! I am addicted to this stuff. It's seriously amazing! It resembles ground meat to a tee and can be flavored HOWEVER your heart desires (I've done savory and sweet...both are delish!). The usual way to use TVP is as a groud meat substitute, in chili, tacos, etc., or as I like, simply cook 1:1 ratio TVP to liquid of choice (veggie broth, almond milk, tomato juice, or simply water) and microwave until liquibis absorbed (I do 1 min per serving). 
This is a bit of an untraditional way to use  this, I'll warn you. But fear not! It is sooooo good. You MUST try this. 

                      TVP Lovin'. 

"gRAWnola" with Vanilla No gurt and fresh blueberries; Vegan, Gluten free. Serves one. 

1. 1/4 cup TVP granules
2. One recipe "vanilla no gurt" (recipe in a previous post)
3. Handful fresh blueberries
4. Cinnamon to taste 

1. Prepare your no gurt according to the recipe. Scoop into a bowl, top with TVP granules (leave them crunchy. TRUST ME!) and blueberries and sprinkle with cinnamon (or other fruits and spices. Get creative people!). Enjoy! And you WILL enojoy will NOT believe how delicious it is! 

   "gRAWnola" with Vanilla No Gurt and        Fresh Blueberries. 

Gingersnap Oatmeal.

One of my all time favorite sweeteners is blackstrap molasses. In fact, I think of it more as a supplement than a sweetener. This stuf is a total suoerfood, in my opinion. It supplies so much iron it's not even funny. And that taste. Who doesn't love molasses?! 
This oat bowl is heaven. Literally like devouring a healthy Gingersnap cookie. Perfect for breakfast...or any time of day for that matter...

               Gingersnap Oatmeal. 

Gingersnap Oatmeal; Vegan, Gluten-free. Serves one. 

1. 1/2 cup oats of choice (I used oatbran)
2. 1 cup water (2 if you are following my "double your grains!" technique, explained in a previous post)
3. 1 T blackstrap molasses
4. 1/2 tsp powdered ginger, plus extra for garnish

1. In a small soup pot, bring 1 cup water to a boil. Reduce heat to medium and stir in oats. 
2. Cook, stirring regularly, for about 3 minutes or until mostly cooked. Stir in molasses and ginger and continue cooking until desired thickness is reached. Pour into a bowl, top with ginger, and EAT! 

             Heavenly. Pure perfection. 

Thursday, May 8, 2014

Sunshine Super Smoothie Bowl.

This smoothie bowl defines summer. It captures just about every characteristic of "summer food": cool, refreshing, frosty, colorful, melting goodness. Man oh man! This right here is the bomb. 

        Sunshine Super Smoothie Bowl. 

Sunshine Super Smoothie Bowl; Vegan, Gluten-free. Makes one "super smoothie" bowl. 

1. One large grapefruit, peeled, sectioned, as frozen
2. One large navel orange, peeled, sectioned, and frozen
3. Juice of 1/2 a lemon 
4. 3/4-1 cup water (depending on how liquid-y you want it. I added 1 cup to mine in the picture above.)

1. Place your frozen grapefruit an orange sections in a large strainer. Run under hot water for about 30 seconds. 
2. Break apart your citrus sections using your hands, then add them to a vitamix or other high speed blender. Squeeze in your 1/2 lemon and add water. 
3. Blend, baby, blend! Increase speed from low to high until frosty thick and perfectly smooth. Enjoy!

Wednesday, May 7, 2014

"Dessert" Salad.

Are you ready to be bombarded with sala recipes?! When the weather starts warming up, all I want is SALAD. I call my salads "mega salads" because, well, they are freaking HUGE let me tell you. This one is no exception. Packed with yummy fruits (hello antioxidants!) this salad feels like a dessert, thus the name "dessert" salad. But fear not, even this seemingly "treat" of a salad is still 100% guiltless. Too good to be true?! Nope. You love me. Admit it. 

                     Dessert Salad. 

"Dessert" Salad; Vegan, Gluten-free. Served one (one GIANT salad). 

1. 8 cups fresh spinach leaves
2. One large plum, sliced and chopped
3. 5 oz. honeydew melon, cut into chunks
4. 1 cup fresh blueberries
5. 1 T carob powder
6. 2 T almond milk
7. 1 tsp unsweetened shredded coconut

1. In a gigantic bowl, add spinach first, then plum, honeydew, then bloobs. 
2. In a small bowl, whisk together the carob and almond milk. Drizzle over salad an sprinkle with coconut shreds. Eat up!

Breakfast Sushi.

Everybody loves breakfast. As one of my good friends on Instagram said, it's literally like you're saying "Hello, food! I've missed you!" I absolutely love love love breakfast. For me, breakfast food is comfort food. Oatmeal, vanilla no gurt (recipe in a previous post), nice cream and sorbet, ok Anna....
This recipe was inspired by one of my favorite oatmeal toppings/condiments; I call it protein "frosting". This has gotten LOTS of interest and inquiries on my Instagram page, so I thought I would finally share my staple spread on my blog also! 
Quick and easy, this Breakfast Sushi can go as a quick afternoon pick me up also. Start to finish, it takes about 5 minutes to make (and it looks really pretty!). Can't beat that! 

                    Breakfast Sushi. 

              Up close and personal. 

Breakfast Sushi; Vegan, Gluten-free option. Serves one. 

1. One medium-large whole grain/gluten free wrap or tortilla (I used a lavash wrap made of oat flour and flax. Mine was super big, so I cut it in half.)
2. 2 T or one scoop protein powder of choice 
3. Pinch of stevia if your protein powder is unsweetened, as mine is
4. One medium banana, peeled
5. Cinnamon for garnish, optional (try ginger!)

1. Lay out your wrap on a large, flat surface. 
2. Make your protein frosting: in a small bowl, combine protein powder and optional stevia. Mix together and add splashes of water until a spreadable, "frosting"-like consistency is reached. Add water a little at a time as it is VERY easy to make this too runny by accident. 
3. Spread protein frosting on wrap, reserving a little to seal the edges after you roll it up. 
4. Lay banana to one side of wrap and start Rollin! Seal edges together with remaining frosting, slice like sushi, and sprinkle with cinnamon or ginger. You could try nutmeg too. Get creative! 

         Breakfast in 5 minutes (or less!). 

Note: what makes this even MORE AWESOME you ask?! Depending on your protein powder, this little meal can pack a BIG protein punch. My wrap plus my powder brought this protein count to 22 grams total. Boom babay!