Pancake Sunday!: Turmeric Blueberry Spice Superfood Pancakes.

Happy Sunday, everyone!
If you're like me, Sundays mean a couple of things: 1. sleeping in. 2. rest day...aka extra time for yoga. 3. quality time with family and friends. 4. "catch up" and "prep for the week ahead" day. And 5. PANCAKES FOR BREAKFASTTTTTTT! It's pretty much the golden rule when it comes to Sunday breakfast or brunch: whatever you eat, your plate MUST include a short stack (or a tall stack...).
Now, what's special about this stack? Well, other than that it's INSANELY DELICIOUS, this stack of pancakes is completely loaded with nutrients...practically OVERFLOWING from all the health benefits (and maple syrup...)! So, what exactly is IN this stack that makes it so wonderful? Keep reading...
Turmeric. Turmeric is probably the most potent herb out there when it comes to health benefits. Turmeric has powerful anti-inflammatory properties...it has been used as a natural alternative to prednisone in some case studies (with SUCCESS, I might add!). In addition, turmeric has powerful antioxidant properties, making it extremely effective at ridding the body of harmful free radicals. In other studies, turmeric has been shown to be effective at reducing the risk of heart disease, treating depression, lessening the effects of alzheimer's, and even curing cancer!
Wild Blueberries. Wild blueberries are among nature's leading sources of antioxidant's. According to wildblueberries.com, "...a one-cup serving of Wild Blueberries has more total antioxidant capacity (TAC) than 20 other fruits and veggies, including cranberries, strawberries, plums, raspberries and even cultivated blueberries." Blueberries naturally contain the antioxidants pterostilbene and reservatrol, both of which are effective at neutralizing free radicals. They are one of the best sources of natural fiber, containing a whopping 6.2 grams in just 1 cup. Additionally, blueberries contain health amounts of Vitamin K, Vitamin C, manganese, and copper. 
Coconut. Just one ounce of dried coconut contains 4 grams of fiber, making it a delicious way to help you "stay regular." Coconut also contains brain-boosting copper, which promotes the production of myelin, the protective coating around our brain's neurotransmitters. Studies also link coconut to improved memory.
As you can see, these pancakes are pretty darn healthy. But that's not all...they're pretty darn delicious, too! But don't take my word for it....try 'em yourself! And let me know watcha think in the comments! 
Have a great week, guys, and enjoy your pancakes! 

Turmeric Blueberry Spice Superfood Pancakes.

 Turmeric Blueberry Spice Superfood Pancakes. Vegan, Gluten-free. Serves one (makes 5 medium-sized pancakes). 

Ingredients
1. 1/2 cup gluten-free flour (I used oat flour)
2. 1/2 tsp baking powder
3. One packet stevia powder
4. 1/2 tsp ground turmeric
5. 1/4 tsp ground ginger
6. 1/2 cup frozen wild blueberries
7. 1/2 cup unsweetened coconut milk (refrigerated kind)
8. 2 T dried coconut chips
9. Peanut butter of choice and maple syrup, for topping

Method
1. Combine first 5 ingredients in a medium-sized bowl and whisk well. Add blueberries and coconut milk and stir. until a smooth batter forms.
2. Pour about 1/4 cup of batter onto heated nonstick pan. Cook 3-4 minutes per side. Repeat with remaining batter.
3. Arrange pancakes on a large plate and add toppings. Serve immediately. 

Holiday Post!: Resurrection Cookies (HIGH PROTEIN!).

When I was growing up, my mom would always make "resurrection cookies" every Easter. Not only were they delicious, but I have so many happy memories surrounding the whole process of making these. I remember it just like it was yesterday: standing in the kitchen with my mom and sister, with all 6 of our hands shaping these little cookies...and then eating them while watching movies!
So what exactly ARE resurrection cookies, you may be wondering? Besides the MOST DELICIOUS THING IN THE WORLD, of course...so easy you almost can't call it a recipe. When I used to make them as a kid, they were simply pre-made crescent roll dough with a marshmallow wrapped inside. When you bake them, THE MARSHMALLOW "DISAPPEARS!" Or at least, that's what it seems like to a 6 year old ;) The idea behind these cookies is that you're "placing Jesus in the tomb." And when you open the tomb (i.e. "bite the cookie" haha) HE IS NO LONGER THERE! I've always thought it was creative (and of course delicious!). And with my recipe, they're HEALTHY, too! Happy Easter guys! Go make some resurrection cookies :)

Resurrection Cookies!

So good.

Protein Resurrection Cookies. Vegan, Gluten Free. Makes three large cookies.

Ingredients
1. 1/2 cup flour of choice
2. One scoop vanilla vegan protein powder
3. 1/2 tsp vanilla extract
4. 1/2 tsp baking powder
5. One packet stevia powder
6. 4 T water
7. 3 vegan marshmallows (like Dandie's brand)

Method
1. Preheat oven to 350 F and line a baking sheet with parchment.
2. In a medium-sized bowl, mix flour, protein powder, stevia, and baking powder. Add water and mix to form a dough.
3. Divide dough into 6 sections. Take one section in hands, roll into a ball, and flatten into a circle. Place on parchment and repeat with remaining 5 sections.
4. Place one marshmallow in the center of one circle of dough. Top with another dough circle and gently press outer edges together to seal. Repeat for 3 large cookies.
5. Cover cookies with a foil tent and bake for 25-30 minutes, until firm and set.
6. Remove from oven and let cool 10 minutes before enjoying.

Super Simple Salsa Chili.

I absolutely LOVE the book The China Study, by T. Colin Campbell. I discovered it not long after I went vegan, and fell in love with both his method, AND the cookbook that went along with the plan. Being a new vegan, I was an avid recipe follower, and perused cookbooks daily searching for a recipe that intrigued me (this was obviously before I started experimenting with MY OWN creations...and TFVG was born!). The China Study Cookbook was my very favorite of ALL the vegan cookbooks I ever had...and one recipe in particular really sticks in my mind...er, my tastebuds. It was a hearty vegetable stew recipe that has a secret ingredient to add a flavor punch: JARRED SALSA! Yes, you did, in fact, read that correctly. Good 'ol tex-mex style salsa. No, I'm not kidding. (Don't knock it till you try it, people.)

Although I don't remember the exact recipe for this bomb-diggity delicious stew, I've frequently thrown some salsa into my pot when I feel like it's lacking some flavor...and I have yet to be disappointed! So here's one of my favorite chili recipes that uses salsa as the main flavor booster--it's super simple and only takes about 10 minutes, start to finish...and depending on the heat of the salsa you use, this comforting bowl of goodness can pack QUITE the punch! Enjoy, my dears. :)

Super Simple Salsa Chili.

Super Simple Salsa Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1-2 cups vegetable broth (more or less, depending on how thick you want your chili)

2. 1/2 cup TVP granules, cooked in 1/2 cup water

3. onion and garlic powders, to taste

4. 1 cup frozen broccoli florets

5. 1/2 cup jarred salsa, heat of choice 

Method 

1. Combine TVP and water in a medium-sized microwaveable bowl and nuke for 1 1/2 minutes. Remove from microwave and set aside. 

2. Combine veggie broth, TVP, and broccoli in a small/medium-sized soup pot and bring to a boil. Reduce heat to a simmer and stir in salsa. Simmer 10-15 minutes for flavors to mingle. 

3. Remove stew from heat and stir well. Pour into large bowl and serve hot, with crusty bread for dipping. 

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce.

Happy Taco Tuesday, my lovers! Taco Tuesday dinners are always one of my favorites of the week...as if traditional Mexican tacos (or Tex-Mex...) aren't amazing enough, when you start branching out with what to fill in your tortillas, well, let's just say the possibilities are endless!
These Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce are so yummy, and super quick to prepare! Less than 8 ingredients, minimal prep time, and only about 20 minutes cooking time. BOOM! #TacoTuesYAY.

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce.

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce. Vegan, Gluten-free. Serves one.


Ingredients
1. Two soft corn tortillas
2. Two handfuls fresh spinach leaves, steamed
3. 5 oz. extra-firm tofu
4. pinch of salt
5. onion and garlic powders, black pepper to taste
6. 1/2 cup sliced, steamed red beets
7. 2 T canned pumpkin puree
8. splash of barge's liquid aminos (or soy sauce)
9. dried herbs and spices of choice, to taste


Method
1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Chop tofu cubes into small chunks and place in a medium-sized bowl, along with salt, onion, garlic, and black pepper. Toss with spoon to coat.
3. Spread tofu over parchment and roast for 20-30 minutes, until crispy. Remove from oven and let cool.
4. While tofu is baking, begin plating your tacos. Place tortillas on a large plate and divide steamed spinach between the two.
5. In a small bowl, whisk pumpkin puree with enough water to form a sauce. Add herbs and spices of choice, along with aminos/soy sauce, and stir well.
6. Top spinach with tofu, then steamed beets, and finally, pumpkin sauce. Serve!

Flax 'n Protein Power Balls!

If you have followed me or my recipes for any length of time at all, you already know that I'm pretty much OBSESSED with flaxseed. I'm also pretty obsessed with protein powders...and the only thing better than these two things enjoyed separately, is these two things COMBINED! All you need is rice protein, ground flaxseed, stevia, water, and 5 minutes prep time (and a few hours in the fridge)...then BAM! Just like that, new fave recipe. That was easy.

Flan 'n Protein Power Balls!

"I'm so cute."

Flax 'n Protein Power Balls!
Vegan, Gluten-free. Serves one.




Ingredients
1. 1/4 cup rice protein (brown rice or regular)
2. 2 T ground flaxseed
3. one packet stevia powder
4. 3-4 T water


Method
1. In a medium-sized bowl, mix protein powder, flax, and stevia.
2. Add water 1 T at a time until you get a workable consistency--don't add so much as to make them gummy...you just want them pliable.
3. Divide dough into 6 small sections and roll into balls.
4. Place power balls on a small plate, cover, and refrigerate for 1 hour or more, to firm up a bit.
5. Remove from fridge and enjoy!

Mini Frittatas: Sweet Potato, Red Onion, and Brussels Sprouts!

These mini frittatas are SO good, SO easy, and they look SO fancy when they are finished! I was very proud of these.
The combination of ingredients was pretty random...you could really use anything you've got in your fridge...I just happened to have brussels and red onion. But they came out really nice! Very filling too. Add a grain and an extra serving of veggies and you've got dinner on the table.

Mini Veggie Frittatas.

Mini Veggie Frittatas; Vegan, Gluten-Free. Makes 3 mini Frittatas (one serving). 

Ingredients

1. Small-medium size sweet potato (mine weighed 5 oz.), steamed
2. 1/4 cup chopped red onion
3. 2 tsp minced garlic
4. 6 oz. firm tofu
5. poultry seasoning to taste 
6. 6 oz. brussels sprouts

Method

1. Preheat your oven to 350 F.
2. Steam your potato. I did this quickly by piercing it a few times with a sharp knife, wrapping it in a paper towel, and microwaving it for 2 and 1/2 minutes. 
3. In a non-stick pan over medium heat, sauté your onion and garlic in a little water. Cook for two minutes, add poultry seasoning, and cook until liquid is gone.
4. Once cool, peel your potato and place it in a mini food processor along with the tofu. Process with a splash of water until a thick and completely smooth batter/paste forms (it will be VERY thick!).
5. Transfer to a medium-large bowl and stir in your onion and garlic sauté. Mix together very well and spread batter into desired bakeware (I used 3 mini paper oven-safe baking dishes, but silicone would work perfectly also). 
6. Place dishes on baking sheet and bake uncovered for 30 minutes.
7. Remove from oven and let cool at least 10 minutes before removing from dishes. Enjoy!

Holiday Post!: Carrot Cake Pancakes.

You knew it was coming. What food blogger can't post SOME SORT of carrot cake recipe when Easter rolls around? Not this one, that's for sure...
This is not your traditional carrot cake. But that makes this recipe even better! I always say the stranger, the better!
These little guys are about the closest you can get to actually eating cake for breakfast. The coconut flour is the secret ingredient in this recipe. Coconut flour is amazing. I absolutely LOVE cooking with it. It gives such an amazing texture to typically grain-based recipes. It really gives these pancakes their "cakiness". Combine yummy coconut with carrots, sweet and plump raisins, and yummy spices and you've got yourself the perfect Easter  morning brekkie.

Carrot Cake Pancakes.

Carrot Cake Pancakes; Vegan, Gluten-Free. Makes one serving (4 small pancakes). 

Ingredients

1. 1/4 cup coconut flour
2. 1/8 cup raisins
3. to taste: cinnamon, ginger, nutmeg, allspice
4. small sprinkling of stevia
5. 3 baby carrots, grated
6. 1/4 cup plus 1/4 cup water, divided

Method

1. Heat a nonstick pan over medium heat.
2. In a medium size bowl, combine coconut flour, spices, stevia, and carrots. Set aside.
3. Put raisins in a small soup pot and cover with water. Bring to a boil and boil JUST long enough for raisins to plump up. Add them to your bowl with the flour, spices, and carrots. 
4. Mix everything together, and add 1/4 cup of water. Stir well. Add remaining 1/4 cup of water and stir very well. 
5. Form a small patty with your hands and place on pan. Cook about 3-4 minutes per side, flip, and repeat to make 4 pancakes.

Note: Coconut flour can be a bit tricky to work with if you don't combine it with a grain-based flour. But if you're patient and willing to really work your hands into it, you can manipulate these to hold together. Either way, they still taste really good. 

Orange-Basil Nice Cream

This right here is heaven. I'm not kidding. I literally melted when I ate this. You already know my utter obsession with banana ice cream, but when I added these two extra ingredients to the mix? Oh wow. I am in love.

Orange-Basil Nice Cream.

Orange-Basil Nice Cream; Vegan, Gluten-Free. Serves One.

Ingredients

1. one frozen banana, frozen in chunks
2. one frozen orange, peels and sectioned prior to freezing
3. 3 leaves of fresh basil

Method

1. Easy-peasy. Add all ingredients to your Vitamix (reserving one of the basil leaves for decoration) and blend until smooth and creamy. 
2. Spoon into bowl and garnish with remaining basil leaf. Enjoy!

Double Your Grains!

Do you know this little secret? It's pretty cool...
Who doesn't dream about the endless bowl of oatmeal. Doesn't it sound incredible? And pretty unrealistic. But never say never! With my simple trick, you can DOUBLE your oat bowl (or and grain, for that matter!). Eureka, we've done it!

The endless oatmeal bowl. Droooool. I made mine with Blueberries, coconut, and cinnamon. Yummers.

Double Your Grains!

Method

1. Read the package of your grain of choice (say, oats, for example). For one serving, the directions call for 1/2 cup of oats and 1 cup water. We're not doing that. We will still use 1/2 cup of oats, but we will instead use 2 CUPS of water. It's THAT SIMPLE! Double the food, with the same nutritional info. Dream come true. 
2. In a small soup pot, bring 1 cup of water to a rolling boil. When boiling, reduce heat to medium and stir in oats. Cook for about 4-5 minutes, until oats are beginning to expand and absorb the water. 
3. Add your second cup of water and increase heat. Simmer on HIGH until thick, gooey, and utterly drool-worthy. You can ad any mix-ins at this time if you desire. 
4. Pour into a bowl and enjoy! 

Banana Ice Cream Pie

If you follow me on Instagram, you already know how much I love my "Nana Ice Cream". And I mean reeeeeaaaalllly love. I would eat it at every single meal if I could. I'm soooo not joking, either. This is a fun little treat that can go for a dessert or even breakfast! Super simple, minimal ingredients, and just the right size. I don't know about you but I'm perfectly happy saying I ate a whole ice cream pie for  breakfast...

Banana Ice Cream Pie.

Banana Ice Cream Pie; Vegan, Gluten-Free. Makes one "mini" sized pie.

Ingredients

1. 1/4 cup ground flaxseeds
2. 2 dates
3. 1 frozen banana (frozen in chunks)

Method

1. In a mini food processor, combine flax and dates. Process until crumbly and sticky. Press into desired dish (if it doesn't hold together, add a splash of water and stir). 
2. Cover and place in the freezer while you make your filling. 
3. Place frozen banana chunks in your Vitamix. Blend until smooth and ice-cream consistency. Spread over crust, cover, and freeze about 15-20 minutes. 
4. Top with coconut cream if desired, slice, and enjoy! 

Yummy!

BBQ Quinoa Crust Pizza

I've tried a LOT of different pizza crust recipes, and so far, this one is probably one of my favorites (either this one or my pinto pizza crust recipe)! Surprisingly easy, super delicious, and packed with protein. Did you know the quinoa grain is a complete protein all by itself?! This pizza just got even more awesome. And this crust combined with this BBQ sauce...oh. I think I've gone to vegan food Heaven...

BBQ Quinoa Crust Pizza.

BBQ Quinoa Crust Pizza; Vegan, Gluten-Free. Makes one Pizza.

Ingredients

For the Crust

1. 1/2 cup quinoa, soaked 8+ hours
2. 1/2 tsp apple cider vinegar
3. onion and garlic powders, to taste

Method

1. To soak your quinoa, simply add it to a medium size bowl and cover with water. Cover and let sit for at least 8 hours. 
2. Preheat oven to 400 degrees and line a baking sheet with parchment. 
3. Drain water off of quinoa and add it to a mini food processor, along with vinegar and spices. Process until a dough forms. 
4. Scoop out dough and spread evenly onto parchment. Bake uncovered for 15 minutes.
5. While crust is baking, prepare your BBQ sauce (recipe below) and toppings of choice (I used sliced mushrooms and fresh spinach leaves). 
6. Remove crust from oven, let cool 5-10 minutes, then spread about 3 T of BBQ sauce over crust. Add toppings and bake 10 more minutes. Remove, let cool 5-10 minutes, and serve!

For the BBQ sauce

1. 1 T apple cider vinegar 
2. 1 T agave nectar
3. about 2 tsp lemon juice
4. 1/4 tsp chipotle powder
5. 1 1/2 T no salt added tomato paste ( I use Muir Glen Brand)
6. 1 T Bragg's liquid aminos
7. 1/2 T arrowroot powder
8. 1/2 tsp black pepper
9. dashes of paprika, cumin, and onion powder
10. 1/2 tsp spicy brown mustard

Method

1. Combine all ingredients in a small soup pot over low-medium heat and cook, stirring regularly, until thickened and warmed. 

Spicy BBQ sauce. 

Holiday Post!: Easter Salad

I'm all about spring-themes food. It's just so pretty! And what vegan doesn't love a big, raw SALAD?! MMMM.....
I've had a head of purple cauliflower in the fridge for a while...I've been waiting to use it until it got close enough to Easter so I could be festive. You all should know by now...I'm cheesy like that! This is a quick, delicious, and beautiful meal you can serve/eat on Easter, and any time of year for that matter! It takes all of 10 minutes to prepare, but it's both pleasing to the eye and the tastebuds. Sounds like a win-win to me!

Easter Salad.

Easter Salad; Vegan, Gluten-Free. Serves One.

Ingredients

1. 1/2 a medium head purple cauliflower
2. 5 cherry tomatoes, halved
3. 1/2 cup green peas, steamed if desired
4. 3 oz. carrot "matchsticks" 
5. onion and garlic powders, black pepper to taste
6. 1-2 T apple cider vinegar (varies depending on how tangy you want it)

Method

1. Place your cauliflower chunks into a mini food processor and process until  the texture of rice. DO NOT OVERPROCESS!
2. Add cauli rice to a large bowl. Top with green peas, carrots, and tomatoes. Sprinkle with spices and drizzle with apple cider vinegar. 
3. Serve!

                                                                                           

Easter Salad, all mixed up and ready to eat!

Asian Plate

As you all know by now, I absolutely love Asian food. It's my favorite. In fact, I look for excuses to cook Asian! Yesterday was no different. I was working on history homework before lunch (reading about Asia, as a matter of fact)...and that's all it took for me to crave Oriental food. I told you, I'm a sucker for all things Asian! I thoroughly enjoyed this meal. It's not only totally delicious, but it's very visually appealing to. Nice spring colors! Hope you enjoy!

Asian Plate. Yummmmmm.

Asian Plate; Vegan, Gluten-Free. Serves One.

Ingredients

For the Cucumber Sushi

1. One medium cucumber (mine weighed 8 oz.)
2. 1 mushroom, sliced into VERY thin strips
3. 1/4 avocado, sliced into VERY thin strips
4. small handful of carrots (I used pre-cut "matchsticks")

Method

1. Wash your cucumber and slice off the ends. Slice it in half, lengthwise. 
2. Using GREAT caution, slice very thin strips with either a sharp knife or a mandolin slicer, if you have one available. I just used a knife.
3. Once you have all your cucumber sheets ready to roll, begin placing small handfuls of veggies inside, in the order you wish.
4. Carefully roll into sushi and add to plate!

Note: DO NOT OVERSTUFF YOUR SUSHI. It is better to add to little and get a nice looking roll then to overstuff and have it fall apart. It is totally fine if you have ingredients left over-just make a side salad to go along with your meal!

For the Sesame Tofu

1. 3 oz. firm tofu 
2. 1 T Bragg's liquid aminos
3. sesame seeds for sprinkling

Method

1. In a shallow bowl, place 1 T aminos. Take your tofu slice and slice it in half lengthwise (should end up being about 1/2 inch in thickness). Press into aminos and let marinate for about 10 minutes. Flip and press. Marinate 10 more minutes. 
2. While marinating, heat a non stick pan over medium heat. Once tofu is marinated (aminos should be pretty much absorbed by now...if not, marinate longer), slice into tiny cubes and throw into pan. Cook about 3-4 minutes, or until heavily browned and fragrant. Flip and repeat.
3. Add tofu to plate and sprinkle with sesame seeds.

For the Spicy Carrot-Ginger Paste

1. One medium carrot (mine weighed 4 oz.), washed, peeled, and chopped
2. 2 tsp spicy brown mustard
3. 2 tsp fresh minced ginger
4. water, as needed

Method

1. In a mini food processor, combine chopped carrot, ginger, and mustard. Process until combined. Add a splash of water, scrape down sides, and process again. Repeat this until a paste forms. Add to plate and sprinkle with more sesame seeds, if desired. 

Note: I didn't measure the water because the amount you will need varies on the moisture content of your veggies. It's pretty flexible. You just want to make sure you add just enough to make a paste.  

Tropical Pizza!

I'm dreaming of summer. This recipe says it all. I'm longing for 80 degree runs, beach vacations, everything that summer brings with it. Mostly warm weather, though. This winter has killed me.
I created this pizza on a snow day, ironically. This is about the most summer-y pizza in the world, which is probably the reason I made it on a day that snowflakes were falling. Wishful thinking, Anna? Guilty as charged...Regardless of what's happening outside when you make this dish, I guarantee you will be delighted with the flavors (and the presentation)! One last thing to say..."Calgon, take me away!"

Tropical Pizza!

Tropical Pizza; Vegan, Gluten-Free; Makes one Pizza.

Ingredients

1. 1/4 cup plus 1/8 cup coconut flour
2. 1/4 tsp vanilla powder
3. 2 T ground flaxseeds
4. 1/4 cup plus 1/8 cup plus 1/8 cup water, divided
5. about 1/4 tsp stevia
6. 1/4 cup coconut cream (I use Trader Joe's brand)
7. 1/2 cup mango chunks
8. 1/2 cup pineapple chunks
9. cilantro
10. 1 tsp shredded, unsweetened coconut

Method

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a medium size bowl, combine flour, vanilla powder, flax, and stevia. Stir well to combine. 
3. Add 1/4 cup water and stir. Gradually add in remaining 1/4 cup water-1/8 cup at a time. It will be slightly crumbly, but should still hold together.
4. Roll dough into a ball and place in center of bowl. Pour about 1-2 Tablespoons water over ball and roll around. 
5. Place ball in center of parchment lined baking sheet. Flatten out into crust shape. You will have to work with it a bit, flattening out the cracks that form. Crust should end up being about 1 and 1/2 inches thick--don't flatten too much as it is more delicate than a grain-based crust.
6. Place in oven and cook uncovered for 17 minutes. Remove from oven and let cool. 
7. While crust is cooling, prepare your topping. Add to a bowl mango and pineapple. Heat in the microwave for about 15 seconds to warm so flavors will mesh better. Remove and stir in cilantro. Let sit a few minutes for flavors to mingle. 
8. Top crust with coconut cream, spreading evenly. Place mango salsa on top. Sprinkle coconut flakes on top. Serve, slice, and devour!

Notes: 

*The coconut cream will melt unless you let the crust cool considerably (you could actually place it in the fridge for a bit). IF you don't mind a melty cream, go ahead and top after about 7 or 8 minutes. 

*You can use frozen mango and pineapple if fresh isn't in season. Use same method for salsa preparation.

Fruity Deliciousness! Yummy.

Cold Cucumber-Watermelon Salad with Pine Nut-Mint Pesto

Everyone loves a good salad. Especially if that salad has veggies AND fruits. Super yum. This is a nice, quick meal that is not only filling, but very hydrating and refreshing. Both cucumber and watermelon top the charts as having the highest water content of any fruit and vegetable. So this is what you eat after those super sweaty long runs in 95 degree heat (I'm looking ahead to the summer...it's actually snowing as I type this!). Cool, crisp, refreshing, delicious, and quick. What more could you ask for?

Cold Cucumber-Watermelon Salad with Pine Nut-Mint Pesto

Cold Cucumber-Watermelon Salad with Pine Nut-Mint Pesto; Vegan, Gluten-Free. Serves One.

Ingredients

1. 10 oz. fresh watermelon, cut into chunks
2. 1 medium cucumber (mine weighed 7 oz.), sliced, then halved
3. Dried Basil, for garnish
4. 1 T raw pine nuts
5. 2 Cups fresh spinach leaves
6. 2-4 fresh mint leaves
7. 1 T apple cider vinegar

Method

1. Arrange watermelon and cukes on a large plate (or in a large bowl). Sprinkle with dried basil.
2. Add remaining ingredients to a mini food processor and process until finely chopped. Top salad with pesto and serve chilled. 

Note: You can add as much or as little mint as you want. If you want it really minty, add all four leaves. If you just want a touch of minty-ness, add only 2. 

Lollipop Smoothie

This is quite possibly the most delicious smoothie I've ever had. No, I take that back. This is quite possibly the most delicious THING I've ever had. Yes, much better. Seriously, you need to make this smoothie. Absolutely, positively, INSANELY delicious. This smoothie just rocks. And this is overlooking the fact that it takes all of 5 minutes to make. So what are you waiting for?! I think your Vitamix is calling your name...

Lollipop Smoothie

Lollipop Smoothie; Vegan, Gluten-Free. Serves One.

Ingredients

1. 5 oz. fresh watermelon, sliced into chunks
2. 1 Cup frozen mango
3. 1 Cup frozen pineapple
4. 1 Cup water

Method

1. Combine all ingredients in a Vitamix (or other high speed blender) and blend until smooth. Pout into a glass and enjoy! 

Szechuan-Style Seitan and Asparagus Stir-Fry

I love Asian food. Always have, always will. It is definitely my all-time favorite ethnic food. I love to cook it, eat it, and, to be quite honest, LOOK at it (hey, come on-you KNOW vegan sushi is pretty beautiful, to say the least!).
Chinese food definitely tops the charts when it comes to favorite Asian food. Nothing beats that garlicky, tangy bite that Chinese food provides. YUMMMMMMM. Paired with some steaming hot brown rice, you've got yourself a perfect meal.
This stir fry was inspired by Isa Chandra's "Asparagus Stir-fry with Seitan Beefless Tips" (however I did not even look at the recipe before making this...I just heard the title and was intrigued to try and recreate it!)...that and the fact that I had some asparagus I needed to use, like, two days ago...!
This came out wonderfully. Each ingredient plays such a crucial role I advise not leaving anything out. Get ready to be taste-bud transported to China...

Szechuan-Style Seitan and Asparagus Stir-Fry

Szechuan-Style Seitan and Asparagus Stir-Fry; Vegan. Serves One.

Ingredients

1. 1/4 Cup Vital Wheat Gluten 
2. 1/4 tsp EACH onion powder, garlic powder, and poultry seasoning (mine contained marjoram, nutmeg, rosemary, thyme, and sage)
3. Scant 1/4 Cup water
4. 6 oz. asparagus spears, washed and largely chopped
5. 2 tsp minced garlic
6. 1/4 Cup chopped onion
7. 1 T Bragg's liquid aminos
8. generous sprinkling of black pepper

Method

1. Prepare your seitan by bringing a small pot of water to the boil on the stovetop. In a bowl, mix together the gluten, onion powder, garlic powder, and poultry seasoning. Add scant 1/4 cup of water and stir together. Knead dough well in hands and form a log. Wrap TIGHTLY in foil, twisting ends and folding them in. Place seitan log in boiling water for 15 minutes. Meanwhile, set oven to 350 F to preheat while seitan cooks.
2. Remove seitan from boiling water (with TONGS!) and place dirtily onto a baking sheet. Bake in foil wrap for 15 minutes. 
3. When finished baking, remove from oven and let stand, still wrapped in foil, for about 5 minutes to cool.
4. Heat a non-stick pan over medium heat. Add liquid aminos and a splash of water. Add onion and garlic and cook about 1 minute, stirring regularly. Add asparagus and more water, if necessary, to prevent sticking. 
5. While veggies are sautéing, carefully unwrap your foiled seitan. Slice roll in half lengthwise, then chop into small bite-size pieces. Add seitan bites to veggie sauté. Cook, stirring occasionally, for 5-7 minutes, until seitan looks well-coated in sauce mixture. 
6. Serve! This is great with brown rice and fresh melon.

Close-up time.

Spicy Raw Carrot Burgers with Portabello Bun

Prepare to have your mind blown. I'm so not kidding. This is the best thing I have ever tasted. And yes, I know that is a VERY bold statement. And it's 100% true. The combination of flavors in this burger are unbelievably delicious. Heck, don't take my word for it--GO MAKE THIS RIGHT NOW!

Spicy Raw Carrot Burger with Portabello Bun.

Spicy Raw Carrot Burgers with Portabello Buns; Vegan, Gluten Free. Makes one Burger.

Ingredients

1. 1 medium carrot (mine weighed 4 oz.), peeled and chopped
2. 1 T lemon juice
3. 1/8 cup chopped onion
4. 2 tsp spicy brown mustard
5. garlic, oregano, basil, black pepper
6. 4 sundried tomatoes (make sure they are not oil-packed), chopped
7. 2 raw portabello mushroom caps, washed and stems removed

Method

1. Combine all ingredients (except mushrooms) in food processor and process until very finely chopped and well-combined. 
2. Scoop into hands, form into a patty and place on one of the mushroom halves. Top with remaining mushroom and EAT!

Spicy Deliciousness. Oh yeah.

Holiday Oats: St. Patrick's Day Sweet Vanilla Matcha Oatmeal

A couple years ago, I had this idea to create a bowl of oatmeal for each holiday. It has been so fun thinking of different ways to celebrate these special times of the year through healthy foods.
As each holiday comes, I will post my "Holiday Oats" for that particular holiday. So here's St. Patty's Day: Sweet Vanilla Matcha Oatmeal. Let me just say...yum. I am a total matcha addict. I love it so much. I put it in everything almost! Smoothies, oatmeal, protein poppers; you name it, matcha goes in it. This oatmeal is absolute perfection. Definitely a favorite for any time of the year, not just on St. Patrick's Day!

Sweet Matcha Vanilla Oatmeal.

Sweet Matcha Vanilla Oatmeal; Vegan. Serves One.

Ingredients

1. 1/2 Cup oats of choice (oat bran is my favorite)
2. 1 Cup water
3. 1 tsp matcha powder (make sure it's just the tea--not sweetened!)
4. 1/4-1/2 tsp stevia
5. 1/4 tsp vanilla powder

Method

1. In a small soup pot, bring water to a boil. Reduce heat to medium and add oats, matcha, and vanilla. Stir continuously until desired consistency is reached. Top as desired and enjoy!

Sweet Vanilla Matcha Oatmeal. Topped with "protein frosting": just mix your favorite protein powder with water until desired consistency is reached.

Peanut Butter Protein Poppers

Peanut Butter Protein Poppers. Say THAT one 5 times fast!
These are so good. I created this recipe on a Saturday morning. I had just gotten home from a 6 mile run and yoga session and I wanted quick energy. These babies certainly delivered! Packed with a whopping 20 grams of protein, these yummy treats are so versatile. Healthy enough to eat for breakfast, yet sweet enough to serve as a dessert. And who doesn't love the protein count?! This one is for all those dear hearts who ask, "but how do you get your protein?"...

Peanut Butter Protein Poppers.

Peanut Butter Protein Poppers; Vegan, Gluten-Free. Makes 8 mini "poppers".

Ingredients

1. 1/4 cup ground flaxseeds
2. 2 T protein powder of choice (I used Jarrow Vanilla)
3. 2 dates, pitted
4. generous shake of cinnamon
5. 1 T Better 'N Peanut Butter
6. splash of water (amount varies...about 1-1 1/2 T)

Method

1. Simply add all ingredients to a food processor and blend until sticky and holds together. 
2. Scoop out 1 T of "dough" and roll into a ball. Repeat to make 8 balls. Place on plate, cover, and freeze for 15 minutes.