I made this a couple weeks ago and forgot to post the recipe!! It turned out really good considering that it was the first time I made my own curry! Feel free to add more veggies or spice it up however you like! Hope this warms you up as the weather starts to turn cold!
Ingredients: 2 TBSP curry powder 1-2 TBSP coconut oil 1 yellow onion 2-4 cloves of garlic 1-2 TBSP ginger root or paste 2 chicken breasts 1 sweet potato ½ -1 cup chicken stock or water 2/3-1 can coconut milk (15 oz) 1-2 TBSP cinnamon or additional curry Directions: 1. Chop onions, garlic, sweet potato, and chicken. 2. Heat coconut oil with curry powder in skillet. Mix well. 3. Add onions garlic, and ginger. Saute for a few minutes and then add sweet potatoes. 4. Add chicken when onions start to become translucent. Add chicken stock or water to coat chicken and veggies evenly. 5. Add coconut milk, all ingredients should be covered so use the whole can if you need to. 6. Bring to a boil. Reduce the heat to medium and let the mixture simmer for 20-30 minutes until the potatoes and the chicken are fully cooked. I cooked mine on very low heat until the coconut milk was really absorbed into the veggies and meat (I don’t like my curry super liquidy). 7. Serve over brown rice. ** If you are heating up as leftovers, you might want to add a little sprinkle of the curry and splash of coconut milk to give it more flavor. Another fancy name for a delicious treat or snack! Haha! I just made these up last night so the recipe probably needs a little more experimenting… but I’ll share anyways!
Ingredients: 1 cup nuts (I used walnuts but you could do peanuts or almonds) 1 cup oats 3 TBSP nut butter (I used cashew butter) 2 TBSP maple syrup ¼ cup coconut shredded 1-3 TBSP water ½-1 cup additional oats (optional) ½ cup chocolate chips (or really as much as you want!) Directions: 1. Grind walnuts and oats in blender 2. Add nut butter, maple syrup, and coconut 3. This is the tricky part… add the water very gradually… you don’t want it to get too liquidy or it won’t form a nice dough. 4. Optional oats come in here if you added too much water… add oats gradually to the mixture to absorb extra liquid to form a better dough 5. Once the dough is ready add chocolate chips and mix in with your hands, this part gets a little messy but it’s fun. 6. You can always add more water if dough is too stiff or more oats if it is not staying together. 7. Refrigerate for a few hours or overnight. I don’t really have a fancy name for this recipe but it’s one of my favorite snacks. Also it’s made with some of my favorite pantry staples so I almost always have the ingredients on hand. It satisfies my sweets craving while packing healthy plant based protein! Eat as a pudding or use graham crackers or plain cookies as a dip. (I usually eat it as a pudding).
Garbonzo Bean Pudding/Dip Ingredients: 15 oz can garbonzo beans ¼- ½ cup milk (I’ve never used sweetened or flavored milks but you could, it would might change the flavor but would still be tasty) ¼ - ½ cup maple syrup (honey and agave would work too) ¼- 1 cup peanut butter (or any nut butter) ½ -1 cup chocolate chips 1-2 TBSP flaxseed (optional) *For additional sweetening without changing consistency I would recommend Stevia Directions: 1. Drain and rinse beans 2. Puree in blender with milk and maple syrup- start with ¼ cup and add gradually, you can have it be more of a dip or more of a pudding 3. Add optional flaxseed if using, mix in thoroughly 4. After everything is well blended mix and chocolate chips and store 5. Refrigerate for a few hours (preferably overnight), warm beans that are sweetened don’t really taste good. This is my recipe for Protein Pancakes! This is actually one of the first times I’ve ever made protein pancakes and I would say they turned out really well! Not a huge difference from normal pancakes though… but still yummy! Next time I will maybe add more protein.
Ingredients: 1 cup oat flour (or any other flour) 1 cup milk 1 TBSP honey 1 egg 1 TBSP softened butter or oil (optional) 2 scoops protein powder (I used vanilla) Directions: 1. Combine ingredients evenly 2. Drop about ½ cup scoops into pan or griddle 3. Cook for a few minutes, and then flip until desired doneness. 4. Serve immediately or refrigerate or freeze to be eaten a later date. I like to portion them into plastic baggies. PS my favorite way to eat pancakes is with a scoop of nut butter and a drizzle of maple syrup! What do you like on your pancakes??Have you ever made protein pancakes?? What flavor protein did you use?? A lot of people ask me how you know when tofu is “done” and the answer is whenever you think it’s done… you want it to start to brown a little, this usually takes a few minutes… if you like your tofu crispier, keep cooking just don’t let it burn. I’ve never burnt tofu, and I feel like I cook it forever, I like it super crispy! Here is a pretty basic tofu recipe I use... you can change up the extra seasoning and veggies, but tofu + soy sauce + baking = perfect formula for yummy tofu! Good luck and happy Tofu-ing!
Sesame Tofu Ingredients: 1 block firm or extra firm tofu 1-2 carrots (I grated mine but chopped would work too) 1 yellow onion 1-2 TBSP sesame seeds (optional) For the sauce: soy sauce, honey, rice vinegar, sesame oil Directions: 1. There are two ways to do this: oven or stovetop… stovetop is quicker but I like the flavor the oven gives, your call. If you’re using the oven preheat to 375 now. 2. Drain tofu and use a (clean) towel to squeeze out any extra liquid. FYI it’s important to squeeze out as much liquid as possible because that allows the tofu to absorb more flavor and not taste plain and watery. Do a good job here! 3. Get your veggies cleaned and chopped. I used onions and carrots here because that was what I had and I thought it worked, but you could use whatever 4. To make the sauce start with equal parts (1-2 TBSP) soy sauce, honey, rice vinegar, and sesame oil… depending on what you like you might want to add more honey or soy. Don’t overdo it because you can always add more when it’s done being cooked. 5. If you chose the oven method mix everything together (**add sesame seeds here) and throw it into the oven. Start with a half hour and then take out and mix around everything. Stick it back in for up 15-30 minutes. 6. If you chose stove method start by adding your onion and some sesame oil to pan. Cook until onions start to become translucent and then add remaining ingredients, including sesame seeds. 7. Cook 5-15 more minutes, depending on how done you like your tofu. Add more sauce if desired or if tofu has dried out. Serve immediately. Fall Food... everyone loves pumpkin everything... here is a delicious, healthy, vegan and gluten free soup!
Pumpkin Bean Soup Ingredients: 15 oz pumpkin puree (make sure it’s NOT pumpkin pie filling) 1 onion, chopped 2 cups vegetable (or chicken) broth 2-3 cups kale, shredded into small pieces ½ cup shredded carrots (could also use chopped) 15 oz cannelloni beans (could also use white northern)drained and rinsed Seasoning: 2 TBSP cumin, TBSP garlic powder, 1TBSP parsley, 2 bay leaves *Remember to use seasoning to your taste buds, everyone likes something different, you could use oregano, cilantro, chili powder, etc. Directions: 1. After everything is prepared (chopped, drained, etc) dump everything into a crockpot and set for 6 hours. 2. You should take the bay leaves out, I usually forget prior to serving and find them while I’m eating. Seriously that easy! I love the Crock Pot! Do you have any favorite Crock Pot Recipes?? What are they??? This is a recipe for goat cheese pasta, it’s become one of my favorite recipes and I consider it a comfort food (think of it as a healthy adult take on mac and cheese). I always make it with these veggies because I like how they pair together but you could always use some of your favorites! Remember I never measure so just work with what you have and what you like to eat :)
Ingredients: 8-10oz whole grain pasta (don’t use a spaghetti type noodle, use a small one) 1 pkg mushrooms (I used baby portabella) finely diced 2-3 cups loosely packed kale 1 yellow onion 1-2 TBSP olive oil 4-6 strips bacon 4-6 oz goat cheese 1 cup pasta water (save a cup before draining the pasta) Seasoning: basil, salt, garlic powder, etc. Directions: 1. I prefer my mushrooms roasted in balsamic vs sautéed in olive oil (I just think they get slimy), if you also like them roasted that’s your first step… after the mushrooms are diced, toss them in some balsamic and put in over for about 30 minutes. If you don’t want to spend time doing this step, skip to the next one and I’ll remind you to add your mushrooms with other veggies. 2. Cook bacon. However you like. Let it cool and shred into small pieces. 3. Get that onion peeled and chopped and into a pan with some olive oil. 4. Let onions cook for a few minutes and then add mushrooms for another few minutes if you didn’t follow step 1, if you did then don’t add them yet. 5. Get pasta boiling, when you drain don’t forget to save 1 cup of the pasta water, it helps melt down the cheese and create more of a sauce. 6. Add the bacon, roasted mushrooms, and kale to onion mixture. Basically you want it to cook until your kale wilts down, usually a few more minutes. 7. You can add seasoning here to the veggies… I just did a little bit of garlic powder but feel free to go to town with whatever you like 8. Combine pasta, veggies, add goat cheese, and water. Mix thoroughly. What are your favorite pasta dishes or comfort foods?? Did you make mine?? How did you like it?? I HATE when it starts getting cold out... all I want to do is wear sweats and snuggle under blankets. One of the few good things about cold weather is Slow Cooked Soups! They are so easy to make, excellent for meal planning, and quick to prepare! Just dump everything in and go!
Decided to create a sweet potato based soup. Here is what happened:(and yes I think black beans and sweet potatoes go perfectly together). Ingredients: 2 medium or 1 large sweet potato, 1 cup carrots, 1 yellow onion, 1 can black beans, 4-5 cups chicken/vegetable broth (should be enough to cover all the veggies once they are in the crockpot) and seasonings : ginger (I recommend fresh ginger grated or chopped), basil, garlic powder, etc. Directions: 1) Chop up veggies (don’t forget to peel sweet potato). 2) Add chicken broth (or vegetable broth to make dish vegan), veggies, and black beans to crockpot. 3) Seasoning, I chopped up half a root of fresh ginger, added 1-2 TBSP garlic powder and dry basil. Feel free to use thyme, parsley, whatever you like! 4) Mix everything in and cook for about 8 hours. Seriously easy meal full of great nutrients and plant based protein! Enjoy! Strawberry banana ice cream
Ingredients: 1 chopped frozen banana, 1-2 cups frozen strawberries, coconut milk as needed. Directions: 1) Most importantly chop the fruit the day before and put in freezer, the banana creates the base of the ice cream. 2) Add frozen fruit to blender (might also work in food processor but I didn’t personally try that). 3) Blend, adding coconut milk as needed. I think I added less than ½ cup total. Don’t add too much or it will turn into a smoothie. Add a TBSP or two at a time. 4) Scrape out of blender and refreeze. Could eat later that day or later that week! Chocolate Ice Cream (pretty much the same concept as strawberry) Ingredients: 1 chopped frozen banana, 1-2 TBSP cocoa (I used Hershey’s dark chocolate- 60% cacao), 1-3 tsp honey or agave (optional), coconut milk Directions: 1) Blend ingredients, adding cocoa and honey to taste. You could also use Stevia but I’ve never done it. 2) Add coconut milk gradually 1-2 TBSP at a time, again you don’t want to add too much because it will turn into a smoothie instead of ice cream. 3) When everything is blended, put back in freezer and refreeze. Such simple wholesome deliciousness! This is my new go to whenever my bananas are getting to ripe and I’ve reached my smoothie quota for that week. This is a very easy health dessert to share without adding a ton of calories or sugar. Adding nuts, nut butters, greek yogurt, and other fruits would be great additions, just use the frozen banana base. Let me know what amazing flavor creations you come up with! |