Snowstorm Stew!

So, if you haven't noticed, it's snowing outside. ;)
I have to admit--this is probably the most snow I've ever seen in my life...and the "stormiest" snow episode I've ever lived through! Being from Central Virginia originally, I didn't grow up used to seeing "snowmaggedons" every winter...the most snow I ever remember getting as a child was 10 inches! But this?! This is actually frightening. Yes, you read that correctly. I am actually scared as I sit here and type this while I simultaneously watch the snow blowing wildly outside. *sigh*
Anywho, this is a really quick and yummy stew that's PERFECT for a snowy day like today--warming from the inside out and chock full of nutrient-rich veggies, this stew is certain to make it on your "fave recipes" list. Enjoy! And stay warm :)

Snowstorm Stew!

Snowstorm Stew! Vegan, Gluten-free. Serves one.

Ingredients

1. 1 cup canned pumpkin puree

2. 1 cup no-salt-added vegetable broth

3. one small zucchini, chopped

4. one small carrot, peeled and chopped (or 6 baby carrots)

5. 1 cup frozen florets

6. 1/2 cup canned, no-salt-added diced tomatoes

7. 1/3 cup frozen corn

8. 1/2 cup canned chickpeas, drained and rinsed

9. herbs and spices of choice

10. salt, to taste

Method

1. Combine all ingredients in a medium-sized soup pot and stir well. 

2. Bring to a boil over medium-high heat and boil for 5 minutes.

3. Reduce heat to medium and simmer, stirring regularly, for 10-15 minutes for flavors to mingle.

4. Scoop into a LARGE bowl (this makes A LOT!) and serve. (I topped mine with ground golden flaxseed for texture--delish!)

Raw vegan "oatmeal".

This is honestly hardly a "recipe"...but it's so good it deserves a whole blog post haha! Enjoy!

             Raw vegan "oatmeal". 

Raw Vegan "Oatmeal". Vegan, Gluten-free. Serves one. 

Ingredients

1. One large zucchini, chopped

2. 10 drops liquid stevia (flavor of choice)

3. Protein "frosting" (optional...mix 2 T brown rice protein powder with stevia and 2 T water until smooth.)

Method

1. In food processor, combine zucchini and stevia. Pulse until finely chopped (should be the texture of "rice".). 

2. Spoon into bowl and top with protein frosting, peanut butter, berries, gRAWnola, etc. enjoy!

Holiday post!: Saint Patty's Day Salsa!

A day late, but...HAPPY IRISH PRIDE DAY PEOPLE! 🍀 also known as Saint Patrick's Day :) 

This YUMMO salsa was on my saint PATTYS day dinner menu--and boy, was it GOOOOD! This can also be enjoyed on a regular day, haha...I mean really. When is green food not the best food?! 💚 Enjoy!

            Saint Patty's Day Salsa!

  

                  Green goodness! 

Saint Patty's Day Salsa! Vegan, Gluten-free. Serves one. 

Ingredients

1. One small zucchini, finely (VERY FINELY!) diced

2. 2 oz. scallions, chopped

3. 1/4 cup finely diced green bell pepper

4. 1/4 cup cilantro, minced

5. Juice of 1/2 a lime

6. 2 tsp vinegar 

7. Onion powder and garlic powder, about 1/8 tsp each

8. Cayenne pepper to taste, depending on heat preferences! 

Method

1. Combine all veggies in a large bowl. 

2. Add lime juice, vinegar, and spices and mix well. Serve with homemade corn chips, veggies, or as a salad/pasta topping. 

Long overdue recipe AND Holiday Post!: Zucchini Cream Pudding.

I have a confession. I have been withholding this recipe from you guys. Unintentionally, of couse...but, still. Honestly, I make it so much I don't even consider it a "recipe". I simply forgot to blog it! So I apologize to you all. And you will soon see WHY I am apologizing...this. Is. So. Good. 

But I now realize it's sort of okay that I've kept this from you guys...because it's THE PERFECT SAINT PATRICKS DAY RECIPE! 🍀 fitting, huh?! Everything really does happen for a reason, lol... Enjoy! 

             Zucchini Cream Pudding. 

                 Perfect for St. Patty's!

                           Yum. 

Zucchini Cream Pudding. Vegan, Gluten-free. Serves one. 

Ingredients 

1. One medium/large zucchini

2. 9 oz. silken soft tofu

3. 15 drops liquid stevia, flavor of choice 

Method 

1. Chop zucchini into small pieces and place in your food processor. Add tofu and stevia and blend until chunky-smooth. Eat alone or serve with toast or Pitas for dipping. Also great as a oatmeal topper!

Mudslide Oatmeal.

Before you run away from your computer at the title of this recipe, hear me out: chocolate. Luscious. Creamy. Chocolate-y. Yeah. Still wanna run? (Or are you gonna go make this oat bowl like a smart person?!)

                 Mudslide Oatmeal. 

    It only looks like mud...tastes so bomb!

Mudslide Oatmeal. Vegan, Gluten-free. Serves one. 

Ingredients

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

2. 1 1/3 cups water, divided 

3. 1 T carob powder

4. One large zucchini, sliced and chopped 

5. 1/2 tsp cinnamon 

6. 10 drops coconut stevia liquid

7. 2 T salt free all natural peanut butter

8. Cinnamon, for garnish

Method

1. Boil your water in a small soup pot. 

2. Add Zuke chunks and bring to a boil. 3. Reduce heat  to medium and remove from. Usenet. 

4. In a separate bowl, mix oats, Carob, and 1/2 tsp cinnamon. 

5. Return pot to heat and stir in dry ingredients, along with stevia. 

6. Cook, stirring regularly, and adding a little water at a time until desire thickness is reached. 

7. Top with PB and cinnamon and enjoy warm.  

Dijon Style Zucchini Pasta.

I always say the most random recipes are the most delish. This recipe is SUCH proof of that statement! So simple and quick, and so delicious. Great with a side salad and sandwich. Enjoy! 

            Dijon Style Zucchini Pasta. 

     Tangy, creamy, veggie GOODNESS!

Dijon Style Zucchini Pasta. Vegan, Gluten-free. Serves one. 

Ingredients

1. One large zucchini, spiralized into noodles

2. 1/2 cup frozen peas

3. 1/2 cup no salt added canned tomatoes

4. 2 T Dijon mustard

5. Onion and garlic powders, to taste

6. Black pepper, to taste

7. 1/4 tsp thyme

Method

1. Add all ingredients to a small pot. 

2. Stir well over medium heat to thoroughly combine. 

3. Continue cooking, stirring regularly, until heated through. 

4. Serve in small bowl and enjoy! 

Tuscan Veggie Pasta with Homemade Hummus.

What began as a "quick weekday lunch after class" quickly turned into another delicious recipe creation! No surprise there, right?! 

This yummy veggie-based meal is packed with protein and fiber to keep you going all day long! And as usual,100% oil free, sugar free, and added salt free. Oh, it tastes pretty good too! 😉 enjoy babes! 

Tuscan Veggie Pasta with Homemade        Hummus. 

Tuscan Veggie Pasta with Homemade Hummus; Vegan, Gluten-free. Serves one. 

Ingredients

1. One large zucchini

2. One medium Roma tomato, chopped 

3. Handful of sliced black olives 

4. 1 cup no salt added canned chickpeas, drained and rinsed 

5. 2 oz. silken tofu 

6. Generous sprinkling of onion and garlic powders

7. About 1 T lemon juice

8. Tuscan style seasoning (Italian seasoning will also work)

9. Black pepper to taste

10. Small handful finely chopped kale greens

Method

1. Spiraling your zucchini Int'L noodles and place in a large bowl. 

2. Top noodles with chopped tomato, kale, and sliced olives. 

3. In a food processor, combine chickpeas, lemon juice, seasonings, and tofu. Blend till very smooth, scraping sides as needed. 

4. Top pasta with hummus (if you have some left over like I did, it's delish on toast! Mmmm!) and a sprinkling of black pepper. Serve with a side salad with balsamic. YUM! Perfect meal. 

Protein Packed Zucchini Ginger Sam.

Yes, I'm still alive 😂 sorry for my blog hiatus...it's called "midterm week" 😳😰 but NO FEAR--I totally rocked that thang 👏👏👏😂👯

Ok now on to the food...😋 Today's recipe is SUPER AWESOME and SUPER QUICK--the best kind of recipes am I right?! Give this one a try when you're rushed...you won't be sorry!

    Protein Packed Zucchini Ginger Sam. 

Protein Packed Zucchini Ginger Sam; Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 slices vegan bread of choice (my fave is Ezekiel!), toasted

2. 2 T brown rice protein powder

3. 2 T water

4. 10 drops liquid stevia

5. Four THIN slices of zucchini

6. A sprinkling of ground ginger

Method 

1. In a small bowl, mix your protein powder, water, and stevia. Spread over toasted bread slices, top with zuke, and sprinkle with ginger. Yep. That's it. EAT! 

Breakfast Salad!

                   Breakfast Salad!

This weird but yummy salad is delicious for breakfast (as I enjoyed it), snack, lunch, second lunch, or midnight munchies! Quick to prepare with a lovely combo of flavors...you will love this!

Breakfast Salad! Vegan, Gluten free; serves one. 

Ingredients

1. One medium size zucchini 

2. 5 drops liquid stevia

3. 2 T brown rice protein powder

4. 2 T balsamic vinegar 

5. 10 drops liquid stevia 

6. Large handful of Campari tomatoes

Method

1. In a mini food processor combine zucchini and five stevia drops. Pulse until zucchini resembles rice and place in a bowl. Top with tomatoes. 

2. In a separate bowl, mix protein powder, balsamic, stevia, and any additional water to reach desired consistency. Stir well an spoon over salad. Enjoy! Delicious. 

Raw Vegan Cinnamon-Coconut Veggie Cereal.

If you follow me on Instagram, you already know that one of my favorite breakfasts is my "raw vegan cereals". Super quick and easy, filling, and LOADED with nutrients, it's definitely a go to breakfast (or lunch/dinner!) for me. My bowls usually contain frozen fruit in addition to my veggies, but I was out of all my fruit on this particular morning! It was super good nonetheless. Because I did not have the sweetness of the fruit, I sweetened with stevia. Yummy! Hope you enjoy!

Raw Vegan Cinnamon-Coconut Veggie Cereal. 

Raw Vegan Cinnamon-Coconut Veggie Cereal; Vegan, Gluten-free. Serves one. 

Ingredients

1. One large zucchini, chopped 

2. One medium size (or 6 baby) carrot, peeled and chopped

3. 1/2 tsp cinnamon

4. 1/2 packet stevia 

5. 5 drops coconut flavored stevia

6. 1 cup almond milk

Method 

1. In a large bowl, place your chopped veggies and add cinnamon and stevia (both types). Mix with a spoon to distribute spices. 

2. Pour almond milk over and serve!

Raw Hummus

Raw vegans rejoice! I have created a fully raw hummus dip. The secret ingredient? Zucchini squash in place of chickpeas...really! You will be shocked at how much this resembles "real" hummus. Yum!

                       Raw Hummus. 

Raw Hummus; Vegan, Gluten-free. Makes about 3/4 cup hummus. 

Ingredients

1. One small zucchini squash, chopped (mine weighed 6 oz.)

2. 1 tsp tahini 

3. 2 tsp minced garlic

4. 2 to 3 T fresh lemon juice

5. Splash water to blend

6. Black pepper for garnish

Method 

1. Add all ingredients to your mini food processor and blend until smooth, scraping down sides as necessary. Serve as desired! 

Breakfast of Champions: The Fit Vegan Ginger's Bounty "Cereal" Bowl

If you didn't already know, I am a competitive figure skater; ice dancer, to be exact! I have been skating since I was 9 and am hoping to go to the National Solo Dance Chanpioships. I train 6 days a week...2 out of the 6 days I get up at 4:30 AM to be on the ice before 6. Needless to say, a good, filling breakfast is essential to get me through those brutal early sessions. 

This Bounty "Cereal" Bowl has become my go-to breakfast before my early morning practices. It's super quick, packed with filling protein and energizing carbs, and gives me tons of energy. Try this yummy breakfast bowl on a morning you know you have to hurry out the door-I guarantee your day will be off to a great start once enjoying this!

 The Fit Vegan Ginger's Bounty "Cereal" Bowl. 

The Fit Vegan Ginger's Bounty "Cereal" Bowl; Vegan, Gluten-free. Serves one. 

Ingredients

1. One medium zucchini, chopped

2. 1 medium carrot (or 6 baby carrots), peeled and chopped

3. 1 cup frozen blueberries

4. 1/3 cup dry roasted unsalted soy nuts 

5. 1 cup plant based milk of choice (almond milk is my personal fave)

Method

1. In a VERY large bowl, combine your zucchini, carrots, and frozen blueberries. Mix very well to thoroughly combine the ingredients. 

2. Cover and place in fridge overnight. In the morning, add your nuts, stir, and top with milk of choice. That's it! So simple and so yummy!