Quick Lemon Pepper Chili.

My daily lunch consists of a salad. ALWAYS and without fail! But on my days off from work--when I can actually fix lunch instead of pack lunch, I go wild. Now don't get me wrong--salads are wonderful. I love my salads...like, MEGA LOVE. But when the weather gets chillier, there's nothing more perfect than snuggling into a steaming bowl of delicious soup as you watch your favorite movie. In your pajamas and slipper socks, of course ;) enjoy guys!

           Quick Lemon Pepper Chili. 

   Now come on--HOW DELISH IS THIS?

Quick Lemon Pepper Chili. Vegan, gluten-free. Serves one. 

Ingredients

1. 2/3 cup tvp granules

2. 2/3 cup water

3. 2 tsp braggs aminos

4. 1/8 tsp each onion and garlic powders

5. 1 cup no salt added (or low sodium) vegetable broth

6. 1 cup frozen broccoli

7. One large tomato, chopped 

8. 1/4 tsp black pepper

9. 1/2 lemon, juiced 

10. 1/2 tsp dried thyme

Method

1. This chili can be made in 10 minutes y'all. Start to finish! Ready, set, go! Okay, combine tvp with onion and garlic and mix. Add water and aminos and pop in the microwave for 2 minutes. 

2. Once cooked, scoop tvp meat into a small soup pot and add all ingredients EXCEPT TOMATO. Bring to a boil over high heat. 

3. When at a rolling boil, reduce heat to medium and add chopped tomato. Stir well and cook over low heat for 7 minutes. 

4. Pour into a large soup mug and devour. Just don't scald your mouth like I did. :P 

Frozen Creamed Coconut Lemonade.

Happy national lemonade day! Yup, it's a real thing. And this frosty yumminess is real good 👌🏻 chilled creamy tangy sweet goodness comin your way! Enjoy 😄

    Frozen Creamed Coconut Lemonade. 

    Frosty, tangy, luscious breakfast.

Frozen Creamed Coconut Lemonade. Vegan, gluten-free. Serves one. 

Ingredients

1. 6-7 large ice cubes

2: 1 cup light canned coconut milk

3. Juice of 2 large lemons

4. 6 oz. silken tofu

5. 10 drops coconut flavored stevia

Method

1. Blend it yo. And then slurp till the last dropsies gone. 

 

Strawberry-Lemon-Mint Nice Cream.

Because it's TECHNICALLY still summer time...and this recipe is just TOO GOOD to wait till next summer! I mean...LOOK AT THIS PEOPLE 😱😍😍

     Strawberry-Lemon-Mint Nice Cream. 

                     Pink Perfection!

               Sweet and tangy fresh. 

                       Speechless. 

Strawberry-Lemon-Mint Nice Cream; Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 cups frozen strawberries 

2. Juice of 1/2 a lemon

3. 2 fresh spearmint leaves

4. 1/2 packet stevia

Method

1. Couldn't be easier. Combine strawbs, lemon juice, stevia, and ONE torn up mint leaf in your vitamix or high speed blender. Blend low to high until fruit is finely chopped. Use damper to mash into ice cream. 

2. Scoop into bowl and top with second mint leaf. Devour! But you didn't need THAT instruction...😂😂😍 Enjoy, loveys ❤️

Krazy Krunchy Korean Kimchi Salad.

Whoever can say this five times fast is totally talented...!

What started out as a "clean out the fridge" salad quickly turned into another recipe creation! Super simple and quick, this is a perfect snack or Asian meal accompaniment. Enjoy!

         Krazy Krunchy Korean Salad. 

Krazy Krunchy Korean Salad; Vegan, Gluten-free. Serves one (makes one "mega salad"). 

Ingredients 

1. 8 oz. green cabbage, chopped 

2. 4 oz. firm tofu, cubed

3. 6 oz. vegan kimchi 

4. Dash of bragg's liquid aminos 

5. 1/4-1/2 tsp ginger powder

6. Juice of 1/2 lemon

Method 

1. Add cabbage to a LARGE bowl. Too with kimchi, tofu, aminos, lemon, and I ginger. Enjoy!

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. 

Ingredients 

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

Method

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. 

Holiday Post!: Lemon-Lime "Zinger" Smoothie.

Cinco de Mayo is a holiday worthy of celebration, right?! In my opinion, any holiday that involves themed-food is worthy of celebrating. You all know I absolutely LOVE making holiday food and creating fun holiday-themed recipes. I'm so corny like that...!
This Lemon-Lime "Zinger" Smoothie is perfect for Cinco de Mayo. Cool and tangy, a perfect treat to sip on as you're sitting poolside this summer too.

Lemon-Lime "Zinger" Smoothie.

Lemon-Lime "Zinger" Smoothie; Vegan, Gluten-Free. Serves One. 

Ingredients

1. one whole lemon, peeled, sectioned, and frozen
2. one whole lime, peeled, sectioned, and frozen
3. 1 cup water
4. 1-2 stevia packets (I know it seems like a lot, but TRUST me...)

Method

1. Combine all ingredients in a Vitamix or other high speed blender and blend until frosty. Enjoy!

Frosty Deliciousness. Yummmmmmo.

Luscious lemon ginger oatmeal

This oatmeal is so so so good. It's the perfect breakfast, really. Quick and easy and packed with nutrients. I always make my oats with flaxseeds (ground). The health benefits are too many to name, they add a nice nutty flavor, and they actually keep you fuller for longer! Good deal. 

Make this oatmeal when you have a little extra time and want a good, stick-to-your-ribs breakfast. Yummy! 

         Luscious Lemon Ginger Oats

Luscious Lemon Ginger Oats

Ingredients 

1. 1/2 cup oats of choice (I used oatbran) 

2. 1-2 cups water (I doubled my oats using the "double your grains" technique, explained in a previous post!)

3. 4 tsp fresh minced or grated ginger

4. 1/2 lemon, juice

5. Ginger powder for garnish 

6. Stevia for sweetness, if desired

Method 

1. In a small soup pot, bring 1 cup of water to a boil. Reduce heat to medium, and stir in oats (I also cooked my oats with 2 T ground flaxseeds).

2. Cook, stirring constantly until oats begin to thicken. If doubling your grains, add second cup of water now. If not, add  remaining ingredients, cook a few more minutes for flavors to mingle, and serve. 

3. If doubling, add 2nd cup of water and increase heat to high. Cook about 10 minutes, stirring occasionally until oats begin to bubble rapidly. 

4. Once bubbling, add ginger and lemon. Stir well, cook about 5-7 more minutes, and serve. Garnish with ginger powder, if desired.