My Offering for you

Zero Waste Travel Box

Invest in yourself & your future with the Zero Waste Travel Box NOW!

Hi friends! It has been a moment. If you followI me on Instagram you may have noticed some really huge life changing events taking place for me currently. I like to see change as an opportunity for growth. Feeling uncomfortable also brings growth. With growth we expand our minds and can share more of our beauty with the world, so bring on the uncomfortable and changing moments of life!

I am launching my second travel box this month and I am super excited about this one. My first box offered some travel essentials to keep you healthy and nourished on the road. This new box helps you stay eco friendly on the road. I have added items such as reusable utensils, reusable containers, and even a reusable napkin. I just want to bring you awareness with ease and hopefully help you make more conscious choices in life.

Why did I create this box? I want you to get a little taste of how you can be better to the environment with a few great products. Then, if you agree with the box, you will have a better idea of which companies are supporting the movement and where you can get more products from. This will also raise more awareness in your own life. Like a domino effect, those around you will notice what you’re doing and perhaps try to be more eco friendly as well! As you know, I like to build relationships with the companies I purchase from to make sure their passion is align with the greater good and not just to take our money with greed. So i did my research in speaking with some of the brands as to why they do what they do and I wanted to support them. We live in a day and age where there is so much waste. We waste food, resources, water, etc. We also live in an age full of harmful plastic, toxins, and pollutants. There is a Zero Waste and sustainable movement where people are trying to be more aware and conscious of what they are consuming and what their products are packaged in. By being more conscious of our waste and garbage we are helping our Mother Earth thrive longer and it helps cut down the effects of global warming.

I take these travel items with me everywhere so that I can use them at any moment. You can keep the items in your car, your purse or backpack, or just remember to grab what you need as you’re leaving your house for the day. When you go out to eat start becoming more conscious about togo boxes, cups, and utensils establishments use. Many companies have hopped on the movement and are using compostable items (they biodegrade back into the Earth) but some have not. Feel free to request that they make a change or maybe even as why they are still using plastics. With every comment they’ll get that much closer to making a change within their company.

Easy ways to reduce your impact are: *Bamboo Cutlery *Reusable straw *Reusable Napkin *Reusable Tupperware *Reusable mug/jar/cup *Compostable utensils or Tupperware *Stop eating Animals *Eat more whole foods

Here is a little description of each item you will find in my box:

*Sustainable Duo Bamboo Utensils: First of all, The Sustainable Duo is couple goals to the max!! They are these two courageous, compassionate, and kind individuals who travel around speaking on different stages and at different conscious festivals to raise awareness on going Zero Waste and how YOU can make an impact in the right direction of Mother Earth’s wellbeing. I feel so honored to be connected with them because they REALLY CARE and those are the only people I truly want to surround myself with and build up. They are passionate about saving the environment and creating consciousness by educating us on their platform as well as bringing us this wonderful Bamboo Togo Cutlery. I keep my utensils on me at all times. You can hit them up for more learning and other products to support the #ZeroWasted movement ! @sustainable_duo who are @carly_bergman & @the_sustainable_ceo

*Lunch Skins- Paper Sandwich Bags: This company is making paper snack & sandwich bags as well as reusable and washable snack & sandwich bags. It is important that the bags are reusable because then we do not have all the plastic bag waste going on. It is one less bag we have to worry about in our environment that could get stuck in a landfill or in the ocean. Plastic can leach harmful chemicals into our food and then when we eat the food we receive the toxins internally, NOT cool… You can check out all their different options of large and small bags, they have many to choose from and pretty cute designs as well. @lunchskins

*Eco Zoi- Steel reusable container: This is a WOMAN owned company with a mission to create more eco friendly lifestyles. They also plant trees with each purchase! These Steel snack containers are great because you don’t have to worry about the BPAs from plastic leaching into your food! I have also noticed it keeps your food colder a little longer. They are great to pack your lunch and snacks in or take them to a restaurant knowing you may be taking leftovers! You’re getting one of the containers, they have so many more options on their website! @ecozoi

*Simple Ecology- Produce Bags: What an awesome company with a mission to contribute to a healthier environment. They have many different items that you can use to eliminate single use plastic. There are two different bags included in my box, the muslin and mesh bags are great for produce storage in the fridge and pantry. They come with a little manual on how to use them in the box as well. What really stood out to me about the company is that they use quality natural and organic materials and they are sustainable! I also really have enjoyed being in contact with them and getting to talk about their companies mission! They are located in Northern California and totally have that kind vibe. Don’t forget to check out their other products and get more of these ones once you have used them and like them! @simple_ecology

*Reusable Napkin: Isn’t it cool that now we can make almost anything zero waste and eco friendly! You can say goodbye to single use paper napkins and wash these ones which is pretty cool for me. The napkins are handmade from 100% Organic cotton. They are also free of harmful chemicals or pesticides within the fibers. I truly appreciate conscious companies doing their best to create awareness and bring us products to make it easier to be eco friendly.


*Halfway To Zero Digital Download Zero Waste Tips, Tricks, and Tracker: This is a download with daily tips on new things you can try towards going Zero waste and more eco-friendly. Frustrated trying to sift through the immense amount of (mis) information on reducing household waste, owner and CEO, Alyssa Martin, decided to combine her passion for research, connections with industry insiders, and need to leave a better planet for her children to create Halfway to Zero. This company aims to make Zero Waste accessible, inclusive, and easy! Ease into eco-living with their sustainable, ethical, and planet-friendly products and service. @halfwaytozero

*Coconut Bowl-*Coconut Bowls or Bohemian Bowls: You can grab more from Coconut Bowls or Bohemian Bowls. Both companies are really amazing and trying to bring more offerings to the world. The coconut bowls are made from coconuts and no harmful chemical wash or paint is used in the process of making them. Not only does this give us a purpose to use old coconuts but I personally think they look waaaaayyyy cooler than just a white ceramic bowl or something… @bohemianbowls OR @coconutbowls

*Glass Mason Jar: You can buy a case of these at most grocery and department stores or you can even reuse your glass jars from your grocery products. I have so many repurposed jars that I actually think I could probably get rid of some at this point… But non the less, this makes it easy to reuse or use and perhaps leave at a friends and not worry about it.

I am so excited to bring you this Zero Waste Travel Box. I have been researching and trying to put this together for a couple months and am so happy with how it turned out. Please let me know if you have any questions and if you would like to order one message me. Thank you for supporting my journey and mission to bring you the best i can while trying to make this world great. Stay blessed friends, XOXO.

Invest in yourself & your future with the Zero Waste Travel Box NOW!

entrees

Famous Taco Salad

D03E79B6-868F-4490-8FAE-50B826B3F395I remember the day I first had a taco salad. I was 15 working at an office job, under the table and we had a lunch party one day. A few of the managers brought food and one of the meals was a t o salad. What an awesome concept. I mean, I LOVE burritos and Tacos! So why not throw it all on top of a salad with a creamy ass dressing and mix it all together!?! 😍😍

This was, of course, before I was plant based so I would use ground turkey, because I thought that was the healthier choice of Meats. I started making this taco salad a lot for my family because it was the one thing I knew how to cook well and knew everyone would enjoy it. This actually makes me realize now that at 15 I found my love of being able to feed my loved ones with a super delicious meal. There’s something really satisfying about feeding others by putting your love, hard work, and creative energy into their meal.

Once I figured out to Veganize this recipe by using a meat crumble substitute with taco seasoning and a vegan mayo based dressing I was set. Because I was still learning different recipes, this was my GO TO! I also thought it was SO good I started making it for any friend I could. I wanted to show them that vegan was super yummy.

Ok, I actually am about to let you in on a little secret… I TOTALLY use this recipe to pull a quick one on everyone and share how tasty plant based life is! Ha ha!! Now I have a big pot to fill huh? I promise, this salad is that good!! Make it for yourself a few times. See what works for you and then, do me and yourself a favor, don’t keep this recipe to yourself!! Invite your friends and family over and share your knowledge of health! To be honest, I don’t even think you need to mention that it’s plant based….? Let them figure that out later. Most of all, have fun making this and Enjoy eating and sharing it.

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Taco salad

By The Superfood Goddess

Serves 4

Ingredients:

Organic Mixed Greens

Salad Topping-

-1/2 Onion

-1 clove Garlic

-1/2 head of Cauliflower

-1 Large or 2 small Zucchini

-1/2 Bell pepper

-6 Mushrooms

-Pinch Salt

-Spray oil

-1 Package Taco seasoning

-3 Tablespoons Nutritional yeast

-2 Tomatoes

-1 Avocado

-14 tortilla chips (I like Siete brand)

Optional: Shredded cheese

Dressing:

-1/2 Cup Mayonnaise or 1 Cup Cashews (soaked 4-6 hours)

-1/4 Cup Ketchup

-1 Tablespoon Hot sauce

-1 teaspoon lemon juice

Method:

-Chop the onions and place them in a pan, on medium heat, with some spray oil. Sauté!for about 5 minutes until translucent.

-Add minced garlic and sauté for 2 minutes.

-Add chopped cauliflower and taco seasoning and sauté for about 8-10 minutes, stirring every minute.

-Add zucchini and keep stirring for 5 minutes.

-Add the red bell pepper, mushrooms, nutritional yeast and sauté and stir for another 5 minutes.

-OPTION: to add shredded cheese, to give it a little bit more creaminess, you can add some Daiya or follow your heart shredded cheese

-For The Dressing: Put all ingredients in a small bowl and stir together until it resembles a dressing. If you’re using the soaked cashews, drain the water and throw all ingredients into a blender and blend until creamy! You will need 1/4-1/2 Cup water to help blend

-Take whatever salad amount you want and place it into a large mixing bowl. Top with some dressing and toss to evenly soar the lettuce leaves. Then place the salad in a bowl or on a plate and then top with the taco topping. For some texture and added crunchiness, crumble a couple tortilla chips on top, I recommend Siete brand.

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Uncategorized

My healthy Travel Box

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The Superfood Goddess travel box 

It’s here!! 🙌🏼🤸🏼‍♀️⭐️ the Superfood Goddess’ travel box. I often am asked by many of you. What are some of the things I travel with??…

When I travel I always like to be prepared! Time and time again have I shown up somewhere and had to go straight to an event or work, without having proper time to refresh or fuel up. Or many times I’ve gone to a city that doesn’t have as many, or any, healthy options for my to choose from to stay healthy… Or sometimes sh*t happens and flights are delayed, etc. Having snacks and a few different items with me assures that I have something in my back pocket. I wanted to share with you a few things that I travel with on a regular basis.

Navitas Focus powder: 

When I am away, I often feel a little ungrounded and out of sorts with time changes and being in a new space. This powder helps me get focused with a nice sustained energy. I trust Navitas, I have been using them for over 10 years now. They have quality Superfood products, they’re organic, and they are always staying up with the “trends.” I would even say they start some of them… I have had the pleasure of meeting a lot of the team at Navitas and they’re super passionate about the company and they’re super friendly. They have many amazing products and I use, A LOT of them, but I thought this one would be a nice addition to my box, instead of grabbing for an acidic morning coffee..

Navitas Organics Website

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GingerX: This is my friends company and I am so proud fo her!! Nothing makes me happier than supporting my boss ladies and start ups doing good in the world. This company has created a shelf stable ginger shot! Oh my! I mean this is a dream for me. Numerous times have I searched for a juice bar in a little city and it was either way to far or non existent. Also, you’re not always sure it’s going to be organic. This is a Female ran business. Stacy is super sweet and I’ve had the pleasure of working with her and becoming friends. She just wants to help spread health and make it easier for us on the go.

GingerX Website

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Ultima Replenisher Hydration packets:

I know when I’m out and about on the go, I am not staying as hydrated as when I am at home and have water and hydrating foods abundantly available to me. also, being in higher elevation and extreme weather effects your hydration. It’s so important to keep our cells hydrated, it keeps our mind strong & flourishing and our body functioning properly. These packets are so easy to take with and they don’t have any added sugar or weird chemicals! I 100% trust this brand and what they’re doing, I take them everywhere with me!

Ultima Replenisher Website

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Go Raw Protein Bar:

This is a great snack for the plane or in between the airport to hotel, or just at some point during your trip. This is another company I have been following and using for over 10 years now. I trust their ingredients. They are raw (fully loaded with nutrients), refined sugar free, gluten free and vegan. The protein comes from watermelon seeds, YES I SAID WATERMELON SEEDS!, and a little pea protein. They have four flavors and I have to say the chocolate or Lemon are my favorites!!

Go Raw Website

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Apple Cider Vinegar: Apple cider vinegar is something that helps with immunity, balances your PH, and can lead to weight loss. I know it can have a very strong taste but diluting an Oz in a small cup of water helps it go down. I swear by it and always bring a few travel size bottles with me on the road to stay healthy.

I like Braggs Apple Cinder Vinegar

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NingXia Nitro energy shot: I was introduced to these light yet mighty shots back in January. They give a clean, energy that is subtle yet sustained. You can grab for this instead of coffee and you’ll skip the jitters, crash, and acidity from coffee. It has B vitamins, green tea extract, Yerba mate oil, and wolf berry seed oil.

Young Living website

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SunWarrior Protein powder: SunWarrior has been the Superfood, protein and vitamin/mineral warrior for some time now! It feels like they’ve been in the game since ancient times. All their products are created with such intuitive structure, only to fuel your health and overall wellbeing. I trusted them 11 years ago and I trust them even more today. They are constantly doing whatever they can to bring a euphoric health jolt to you and the world. Their products are clean, straight to the point, and you’ll never find harmful chemicals in their items!

Sun Warrior website

 

Magic MudToothpaste: Oral health is just as important as what we are putting into our bodies! Toothpaste can linger in our saliva and be swallowed and also absorbed into our body just through being inside our mouth. It’s just as important to brush with clean ingredients and this is something I know everyone uses on the road. This company is family owned and passionate about bringing oral health to the world!! It started with a mother who wanted to help her daughter have great oral health. I had the pleasure of meeting the family behind the brand and They are super sweet.

 

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Magic Mud website

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Renae Music (free music & meditation download): I am beyond excited to introduce you to my friend Renae!! She is a soul sister that has a light that will touch your soul. Her music is such a wonderful addition to ANYONES day. It’s inspiring, thoughtful, deep, and uplifting. I listen to her while I get ready or when I need support and inspiration. I thought it would be so cool to be able to share her love and light with all of you by offering 2 free music & meditation downloads. It can get lonely on the road, why not have good vibes filling your room or earbuds?! I feel so blessed to have her in my life, I think you will too. Check her out on Instagram as well: @renaemusic

Renae Music Website

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Amazing Grass Greens: Greens are super important to keep our bodies alkaline. Being alkaline helps our bodies combat and battle toxins, chemicals, and free radicals that we encounter on the daily. Being acidic or being unbalanced in our PH creates a perfect environment for disease. I always try to eat greens or at least find a juice bar where I can access a green juice to fill and detox my body. Sometimes, you get to a city where there is nowhere healthy in sight or perhaps the place that is “healthy” seems sketchy. Packing green powders Incase is super important!

Amazing Grass

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Dr. McDougall’s Superfood hot cereal: If you didn’t know, Dr. McDougall, MD is one of the founding fathers of natural wellness. He has a nationally renowned McDougall program which is what inspired the birth of this brand. They wanted to bring healthy and organic foods from his program to your plate and make it as easy as possible. It is really important to them to make sure we know where our organic food is coming from as well as working on the highest sustainability practices. So by eating their food you are supporting a more conscious way of growing food and being nice to our environment and your belly of course.

Dr Mcdougall’s Website

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There is nothing more that I love than being able to recommend healthy products that I 100% recommend!! Please email me at thesuperfoodgoddess@gmail.com or go to my instagram: @thesuperfoodgoddess and DM me for further details.

Xoxo, Stephie

 

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entrees

Homemade Vegan Chorizo

When I first became vegan 11 years ago I did what I had to do and what I teach my clients today, I started doing research. I researched what my options were in plant based eating. There were some options but not nearly as many today. Tofurky was one of the first that I can remember with deli meats, etc.

I remember finding this brand that made a Soyrizo and thought, “Well, I have never tried chorizo, but I guess I’ll check it out since it’s on the plant based menu…” I loved the flavor of it. So I would buy it and from time to time put in my tacos when I wanted to switch it up from buying faux ground crumbles and adding taco seasoning to them. It is interesting to me today that I’ve never actually had the real thing, but I imagine from all the spices I needed to use in this recipe that it’s super flavorful. By the way, that is what cooking and especially plant based cooking is ALL ABOUT, Flavor and how you season a dish!

As I grew on my vegan journey and learned more about how I could nutritionally fuel myself, I began realizing most of the vegan meats were made with Wheat Gluten. At that time I didn’t really know much about wheat or gluten but it was starting to pop up in health journals that I was reading. I was aware of it and trying to learn more about it, but I personally wasn’t trying to avoid it. I was learning just a few of the many side effects were depression, anxiety, bloating, and IBS.

Also, a year into being vegan, I went through a pretty tough breakup and instead of going out to drown my sorrows around people, booze, and partying (yes I had done that in the past too), I just started cooking up a storm. I was making vegan cheesecakes, vegan cookies, vegan Caesar dressing, vegan pasta, vegan lasagna, vegan taco salad, ANYTHING I COULD THINK OF to turn vegan!! Then this girl moved in next door and shortly after meeting her, I found out she had to be gluten and soy free but wasn’t actually listening to her allergies. She would still eat them all and eat the food I cooked & shared with her and then she would call me most mornings telling me she didn’t feel good, she was super depressed, she couldn’t get out of bed, and she was overweight and bloated. To me, because I had already seen my body and mind change so much, it seemed like a no brainer that if something doesn’t make you feel good you should eliminate it. I told her she needed to stop eating the food she was allergic to but I saw that she wasn’t doing that. So I felt a responsibility, to at least in my home, start cooking vegan AND gluten free since she was allergic to these items and I most likely was going to be sharing with her. This upped my level of research, learning, growth, and mastery of cooking vegan and gluten free.

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What I didn’t realize or make the connection to until a year or two later, was that I too needed to be eating Gluten free!! After cooking next door to her and sharing my abundance of food for a year, I decided to go to Europe and backpack alone for 6 weeks! You bet your bum I tried all the vegan breads, croissants, pasta, vegan Gelato, that I could. I came home from that trip, no joke, 20 lbs heavier. But I knew I could get that weight off by going to the gym and eating on track again. Or could I..? The weight wasn’t coming off and I was beginning to become frustrated and felt super bloated. I was back to eating my healthy vegan veggie sandwiches and pasta but my weight and my bloating wasn’t leaving. After 3 months I finally realized what I was doing differently before I had left to travel Europe that I wasn’t doing at that point anymore. I WAS EATING TONS OF GLUTEN! I finally made the connection. Isn’t that crazy? This is why I try to be so kind and unjudgmental to others and what they eat. Some of us just aren’t making the connection like I did many years ago. Many of us HAVE NO IDEA we can change our sickness through food. WOW. We’re not taught to question or take a look at our plates in depth. We’re just fine medication for being sick, as I was when I use to have bronchitis most months of the year in my early childhood.  (Coughing up Phlegm most of the year wasn’t a cute thing for a girl… you know? Ugh… but I though I had to accept it and did)

I told you this story so that you could not only learn a little more about me and my journey but also why I’m so passionate about finding homemade and as close to the whole food as possible. This way, I know what’s going into my food, it’s as minimally processed as possible, there are no harmful chemicals, and it’s vegan & Gluten free.

Actually, this recipe is even soy and nut free. I get what it’s like to have allergies and I want us all to be able to eat and enjoy food. I am Italian, FOOD IS PERSONAL. 😂😂  Anyway, please enjoy this recipe. You can put it in tacos, on top of a salad, on a sandwich, in your marinara sauce, in a sauté, or your burritos. Raw or cooked you can enjoy this flavorful substitute.

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Chorizo

By The Superfood Goddess

(Makes 6 Servings)

 -3 Tablespoons Coconut oil (melted) or Extra Virgin Olive Oil (EVOO)

-1 small Onion (chopped)

-2 Garlic Cloves (minced)

-2.5 Cups Watermelon Seeds

-1/2 Cup Sun-dried Tomatoes in oil

-2 Tablespoons Coconut or Braggs aminos

-1 Tablespoon Date syrup

-1 Tablespoon Apple Cider Vinegar

-3 Tablespoon Ancho Chili Powder

-2 Tablespoons Paprika

-1 Tablespoon Chipotle 

-2 Bay leaves

-2 teaspoons Tablespoon Pink Himalayan Salt

-1 teaspoon Coriander

-1/2 teaspoon Cumin

-1/2 teaspoon Cayenne 

-1/2 teaspoon Black Pepper 

-1/2 teaspoon Liquid smoke (about 14 dashes of liquid)

Method:

-Chopp the Onions and Mince the garlic. 

-In a large pan, on medium heat, heat the onions with a tablespoon of oil. Sauté until translucent, about 5 minutes. 

-Add Garlic and sauté for another 2-3 minutes. Then turn off heat and let the onions and garlic cool while you get your food processor out and measure your seeds.

-Measure out the seeds and pour into a food Processor. Pulse the blade a few times through the seeds. You just want to chop the seeds up a little, not quite to a powder.

-Add the sautéed onions, garlic, and sun-dried tomatoes to the food processor and pulse once or twice to Mix them in with the seeds.

-Now that the seeds, onions, garlic, and sun-dried tomatoes are mixed in the food processor, you can add all the other ingredients, including the last bit of oil.

-Pulse the food processor a few times to mix all the ingredients and then Turn the food processor on and process for about 10-20 seconds. You want it all to mix & Chopp really well, but it’s ok if it’s slightly grainy still, it will give a little dimension and texture to the chorizo.

-You can use the mixture right away or place in a glass jar and store for later. Letting it sit for a day will allow the flavors to develop. This can be consumed raw or your can cook it. If needed, freeze it in portions up to 3 months.

When you eat well, you will feel well. And as always, Please, Enjoy.

xoxo, Stephie 💋

breakfast

Superfood Waffles! They’re green 😍

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 These green Superfood waffles are so tasty and nutritious!! I came up with the idea for st, Patrick’s Day and went with it. These are basically the same ingredients as my matcha pancakes but a little change in measurements and cooking…
Matcha is a ceremonial grade green tea powder that boasts tons of antioxidants and gives you a subtle kick of energy. Matcha also helps with mental wellbeing. Always big organic teas!! Teas have the most dirty practices out of any crop and here the leaf is ground up and you’re taking it all in.
Spirulina is high in protein per teaspoon and gives you a nice kick of minerals and energy as well. Spirulina is detoxifying and a great addition to your daily diet! I added spinach because it also boasts nutritents and high in iron and it added some extra green color to the waffles!!
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Here’s the recipe! Enjoy loves!
•Green Superfood Waffles!!
-1 cup (200g) GF/Vegan pancake mix (Arrowhead Mills has a great one)
-2 Tbsp coconut oil (melted)
-1 Large banana
-1 cup unsweetened vanilla coconut milk
-1 1/2 tsp matcha (Navitas brand)
-1 tsp vanilla
-1/4 tsp cinnamon
-1tsp stevia
**If the consistency is too thick as you’re working with the mixture, you can always add a tiny more liquid.
-In a blender, combine all ingredients but the pancake mix. Then transfer to a medium size bowl and add the pancake mix. I like to put it through a sifter to ensure even mixing.
– I used my Dash mini waffle maker. Let it heat up accordingly and then spray some coconut oil on the hot plates. Scoop out about 1/4 cup of the mixture and close the lid. Let cook for about 3-3.5 minutes and Viola!!
These are so tasty and very nutritious! Please enjoy and let me know what you think! Tag me in your posts and I will share your photos! I love seeing what you create 😍🙌🏼☘️
dressing, dips, and sauce

Pesto! Delicious Vegan Pesto!!

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Ya’ll, pesto doesn’t HAVE to have dairy in it to taste good. But do be advised, most pesto sauce does have Parmesan in the mix. I mean, we’ve put cheese and dairy in so many things for a very long time. So for most of us, it’s so natural. But we don’t need the added cholesterol or hormones and ricin’s that go into our milk in order to enjoy pesto! In this recipe I use nutritional yeast and cashews to add a little creaminess.

Pesto is so flavorful and very healing. Basil is great forminflammation, digestion, and even helps with depression. It is high in many vitamins in minerals, iron, phosphorus and vitamin K to say a few. The beautiful green color makes me want to eat it up right away and you know when someone is working with pesto because the aroma is beautiful!

I am not huge in using oils but do realize that extra virgin olive oil gives such a nice flavor and consistency to this sauce. If you are oil free or watching your oil intake, you can try avocado instead. I haven’t done it with this exact recipe and measurements here but I have made it before with a previous pesto and it worked just fine and was super creamy. I like creamy sauces so any chance I get I’ll make it that way.

I do recommend a high speed blender or a small food processor since this isn’t a huge ingredient list and you don’t want your blade spinning in the air or to have a frustrating outcome. My Vitamix just barely did the job with the last bit of water being added. This recipe is healthy and tasty and you are going to be sure to love it. Bon appetite  my loves!

Pesto

By The Superfood Goddess

(Makes enough for 4 servings)

-3 tablespoons Extra Virgin Olive Oil (you could use half to a full avocado instead)

-2 Tablespoons Water

-1 Tablespoon Lemon Juice 

-1 teaspoon Pink Himalayan Salt

-1/2 teaspoon Black Pepper 

-2 Garlic Cloves

-2 Tablespoons Nutritional Yeast 

-1/4 Cup Raw Cashews

-2 Cups basil

Method:

-In a high speed blender or small food processor combines all the ingredients except the last two. 

-Once blended (about 1 minute of processing) add the last the ingredients. Blend until smooth, about 2 minutes. You will probably need to scrape the sides down of the blender or food processor and if needed, add a little more water.

This recipe is pretty quick and easy. Make some pasta alongside it and toss together when the pasta is ready. Then practice your best accent while tossing and eating the pasta. Ok, that last part was just to make you laugh… I love my Italian relatives and listening to their banter! Don’t forget to let me know what you think and tag me in your posts so I can share it too!! Bon Appetite 💋❤️

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appetizers, entrees

Lunch wraps that ARE DELICIOUS

88173D04-E8D4-4659-A1CC-6E5C822C4959I am always trying to come up with creative ways to eat healthy, taste to be super yummy, and it fuel my body nutritionally. This way I can use all the nutrients going into my body to heal my from everyday toxins that it comes into contact with! So, I love burritos, tacos, and any kind of wraps. Being gluten free, other than corn tortillas, this can be somewhat challenging. Not impossible, just a little, tiny bit, more challenging…

I found these raw wraps that I enjoy so much, as well as, trust their ingredients. They’re made with veggies and flax seeds! I had the pleasure of finding out about this company while at a huge healthy expo. I got to speak with some of the people behind the brand, which solidified why I wanted to keep eating the wraps! They have a sweet wrap for breakfast type recipes and a savory and spicy one for more lunch and dinner items.

Aside from the wraps, I truly love making the filling colorful, nutrient dense, and creamy, while boasting added protein. I’m all about taste and texture. I added sprouts, raw carrots & beets for some crunch, some avocado, hummus & Kitehill cream cheese for creaminess, and then tomatoes and bell peppers for flavor! I made this for other vegans and I was surprised to hear two of them say they didn’t enjoy beets much and were slightly scared of me putting them in the wrap. Once they tried the wraps, they realized the creaminess hid the taste! I made it for a non vegan and they said it was really good and tasted healthy and light, while still being filling. When you add nutritionally strong ingredients, they  fill you up quite nicely!

So here’s the recipe. Please be sure to comment what you think when you make them. Don’t forget to tag me with you photos so I can see what you’re doing as well! Happy Monday loves! Xoxo!

 

Raw Lunch wraps 

By The Superfood Goddess

Serves 6

Ingredients:

6 Raw Wraps (I like Wrawp brand, you can also use your favorite tortillas)

1 8oz Tub Kitehill Chive Cream Cheese 

1 8oz Tub Hummus (I used Magestic sprouted hummus)

2 Raw Beets peeled and shredded

3 Carrots peeled and shredded

2 Packages of Sprouts (sunflower, broccoli, etc)

3 Tomatoes

1 Red Bell Pepper

2-3 Avocados 

6 Cups Arugula

2 Tablespoons Olive Oil

Juice of half a Lemon 

Pinch of pink Himalayan salt 

Pinch of Black pepper 

Pinch of cayenne pepper

Method:

-Toss the Arugula, lemon juice, olive oil, pink Himalayan salt, pepper, and cayenne together. Set aside while you prep the other ingredients.

-With a vegetable peeler, peel the carrots and then the beets. With a shredder shred the carrots and then the beets. Working with the carrots first will help keep the beet color separate from mixing in with the carrots.

-Julienne the Tomatoes and bell peppers into smaller slivers. (You can google how to julienne a Tomato. I also recommend cutting or pulling the seeds out of the tomatoes, this is more for looks and a little less wet, but it won’t break the recipe if you don’t take the seeds out, so no worries).

-Take a wrap and spread the left side with the vegan cream cheese and the right side with the hummus. Start to layer the veggies on top of the wrap, layering on the left side of the wrap. Leaving more room on the right hand side so you can roll it at the end. Start with the bell pepper, tomato, then beets and carrots, then sprouts, avocado, and finally the arugula.

-Roll the wrap tightly, hugging the ingredients closer into the roll if needed so that the last little rolling stretch is just the wrap with spread on it, this will hold it in place!

-Then the wraps are ready to eat, don’t forget to chew and Enjoy!

appetizers

Potato Skins

1469A7E0-4ED5-41AC-8C31-D62F99AAD27DWhenever I say the word, potato, I want to say it with an Irish accent. I seriously have no clue why! Haha.  As I sat down to write this, that’s  what came to mind and I just thought it wouldn’t be fair if I didn’t share that.

Anyways, back to potato skins… I don’t know about you, but potatoes are so my weakness. I don’t eat them all the time but I would have them at every meal if I could. So adding some other really nice favorites like chives, creamy cheese and sour cream, and something crispy crunchy on top, such as fakin bac’n or chirizo, really does it up for me. Normally, all the toppings aren’t dairy free and are loaded with an unhealthy amount of cholesterol, fat, and salt. In this recipe you are free and clear of allllll that shiz!!

Ok, so making this for your non vegan friends is a win! It was the first thing off the super bowl table when I brought it this year. Later when I was telling someone about the potato skins being vegan they toldnme to stop and ask me to repeat myself! Ok, enough bragging, I just really want you to know you’re in for a treat! It takes some labor but well worth it peeps.

Enjoy,

Stephie, The Superfood Goddess

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Twice baked potatoes bites

10-20 Golden potatoes
Coconut spray oil (to spray potatoes with)
1 Tablespoons Pink Himalayan salt (to sprinkle over potatoes before wrapping in foil)
4 Tablespoons Vegan Butter (melted)
1/4 Cup finely minced chives (to mix in mixture)
1 tsp pink Himalayan salt
1 tsp Garlic powder
1 tsp Black pepper

Topping:
Sour cream (tofutti)
Chives (chopped)
1/2 package Soyrizo OR fackin’ bac’n (just a sprinkle on top)- If using soyrizo, cook half the package in a small pan, on medium heat, for 10 minutes until slightly dry and browned.

Method:
-1. Preheat over to 400. Wash and Scrub potatoes well. Pat dry and prick the potatoes at least 6 times with a fork.

-2. Spray each potato with the oil and sprinkle with a little salt and then wrap in a small piece of foil individually.

-3. Bake potatoes in the preheated oven for an hour or until tender. Take potatoes out and let them cool for 15 minutes before removing the foil.

-6. Remove foil after fifteen minutes and cut in half lengthwise. Then scrape the insides of the potatoes leaving a 1/4-1/2 inch shell. Sometimes I will use a small sharp knife to insert into the potato and give myself a guideline of where I’m scooping. Be careful to not go too far and break the shell.

-7. Scoop the potato pulp/insides into a mixing bowl. Once you’ve scooped all the potato pulp out, begin to mix using a masher, or an electric mixer on low, or a fork. Slowly adding melted butter, salt, garlic power, black pepper, and minced chives. Mash until they look and taste like fluffy mashed potatoes. If they seem too dry feel free to use 1-2 tablespoons of non dairy milk to moisten the mixture.

-8. Scoop mashed potato mixture back into the shells and place in a backing dish or pan and cook uncovered at 400 degrees for about 20 minutes. You can broil then for the last 5 minutes if you’d like to add a little crispiness.

-9. Take the cooked potatoes out and let them sit for 5-10 minutes before putting you topping on them. You can add the sour cream, soyrizo, and chives on top. If you’re feeling extra cheesey, take the potatoes out five minutes early, grab some Daiya cheese shreds and sprinkle on top of the potatoes. Then place them back in the oven to finish cooking 5 more minutes.

*** if you would like to make these a day early you can! After you have scooped the mashed potato mixture back into the shells, you can put them in an airtight container for 24 hours before reheating them at 400 for 20 minutes. Then follow the rest of the directions for topping.

 

Eat Well. Feel Well,

Xo, Stephie

 

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appetizers

Artichoke Dip that none of your guest will suspect to be dairy free

36F5A9B9-FD9F-491A-BE62-91716973FF33.jpegWhen I first became vegan I decided to figure out how to make some of my favorite dishes. One of them being artichoke dip. I honestly did not have high hopes on how a dairy free dip like this would turn out, but I must say, I was pleasantly surprised. This version uses the vegan swaps for real dairy and everything about it works!

I love warm creamy dishes, they’re sort of my go to comfort food for the holidays. This dip is always a hit wherever I bring it. Just the past holiday I had it set out with some gluten free crackers and veggies to dip in and NO ONE knew the difference between my artichoke dip from the other. My dish also got eaten completely, as opposed to the half eaten dairy free version. So needless to say, I’m pretty proud and confident about this!

Artichoke dip this way boast some nutritional value from the greens and artichoke and it has no cholesterol. I used a vegan cream cheese thinking it would help with taste and consistency, but you can also always just use another can of white bean and a little extra nutritional yeast and Lemon. I know traditionally spinach is used in an artichoke dip and I tooo it upon myself to add some kale just for fun! Why not, right? I hope you enjoy this as much as I do and let me know what you think and how it came it when you make it. Tag me in your photos on social media too, I always love hearing from you. @thesuperfoodgoddess

-XO friends,

The Superfood Goddess

 

Artichoke dip

Ingredients:

-2 Cloves Garlic (minced)

-1/2 of a large onion

-Spray coconut or Avocado Oil for sautéing the onions, garlic, and greens)

-1 Cup kale de-stemmed and chopped)

-1 Cup Spinach chopped

-1 (14 ounce can) of Artichokes in water. (Quarter and chopped to smaller bite size pieces)

-1 8oz tub of vegan cream cheese

-1 can of White Beans 

-1 Tablespoon Italian or Basil seasoning

-1/2 Tablespoon Pink Himalayan Salt 

-1/4 Cup Nutritional Yeast 

-Daiya Mozzarella cheese 

-1/4 Cup Vegan Parmesan Cheese 

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Instructions:

-PreHeat oven to 350.

-In a small pan, On medium heat, sauté the onions until translucent, about 5 minutes and then add the garlic and stir for another 3 minutes.

-In a separate pan from the onions and garlic, Add Kale and cook for 5-7 minutes for the greens to get tender and then add the chopped Spinach. The Spinach will only need about 2-3 minutes to cool down.

-In a food processor, add cream cheese, white beans, salt, Italian seasoning, garlic, and onions. Pulse and blend up to a minute to get everything broken down and mostly creamy.

-Transfer the. Ready mix to a mixing bowl and then add the chopped artichoke sand sautéed greens. Mix everything together well and place in a 9×9 or 8×9 dish and bake for 15 minutes with foil on top.

-Take dish out, be careful it will all be very hot. Top it with the Parmesan and broil for 3 more minutes.

-Serve with veggies such as cucumbers and carrots and / or gluten free crackers or chips. 

 

 

entrees

Cheezey Kale & Broccoli Casserole

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As the holidays approach, we begin to revisit some of our old time favorites! Right? I love looking back at recipes from my childhood and revisiting them. I always enjoy making some of my old favorites part of my new favorites list by switching a few ingredients to make it vegan and gluten free. I have always been a huge cheese and creaminess person. It was seriously the worst part of my transition, in my mind at least. Finding what my other options would be was so helpful. I really recommend taking some of your favorite recipes and creating them with new swaps you find.

Daiya came out with an awesome array of boxed macaroni cheese to make cooking and the transition even easier at home. I thought that it would be fun to create macaroni and cheese casserole with one of the boxes and it came out fantastic. I always love asking my non vegan friends to taste test so I can get a good read on it as well as share with them how good eating vegan can be. One of my friends who eats dairy free most of the time, due to allergy, took a bite and said it wad good but that he really could only have a few bites because he then reminded me he was dairy intolerant. I had to laugh, because that mean he thought what I had made was full of dairy and gluten. So I did really well this time, wahooo!!

I always have to find a way to get some greens in, so you bet that I was able to do it here. I thought that kale and broccoli would go great with the four cheese flavor. I also wanted to add a little protein and flavor so I grabbed some Beyond Meat chicken strips and cubed those up and threw them into the mix. It was really simple and took no time to prepare the mac and cheese and then add the other ingredients together and pop it into the oven to add some crispiness. You can use some Gluten Free bread crumbs or some crumbled up chips, for some extra crunch. It is always important to add texture to a dish. For example, when I am eating something soft and creamy like yogurt, a crunchy granola adds a nice touch to the experience. Here, you have a warm and gooey cheesy dish that would go great with a little crunch.

One recommendation, because the chicken comes in a frozen package. When you use the chicken strips, let them thaw for about 15-20 minutes so that you can chopped them a little easier, or you can run them under warm water really quickly. Get excited to create something really yummy and flavorful that everyone will love. You can’t make a mistake here, there is so much flavor and texture, you just have to take the time to make and try this recipe out. Also, adding your other favorite veggies would be absolutely fine as well. Have fun and be assured that bringing this to any party will work wonders on everyones tastebuds.

 

 

Cheesy Kale & Broccoli Casserole

Casserole Ingredients:

•1 box Macaroni cheese

•1/4 Large Onion finely chopped

•1 Tablespoon coconut oil

•1/2 bag Beyond Chicken strips (defrost out of the freezer for 20 minutes OR run under warm water quickly to defrost and chop into smaller cubes)

•5 Dino Kale stalks – de stemmed and chopped.

•1/2 Head large broccoli cut into small pieces.

•Salt and pepper to taste

•1 Cup Daiya mozzarella

Method:

-Pre heat oven to 400.

-Boil water and Make macaroni and cheese according to package.

-Steam kale and broccoli for 7 to 10 minutes, to soften.

-Cut onion into small pieces and sauté for 3-5 minutes with coconut oil then add chicken cubes to warm for another 5 minutes.

-Then add greens and sauté for another five minutes. (Salt & pepper to taste).

-Add 1/2 Cup mozzarella shreds. Let the cheese melt and then add the Daiya Mac and Cheese to mix thoroughly.

-Add remaining mozzarella on top and bake at 400 for 8 minutes, then broil for 5 minutes after adding bread crumbs or crumbled chips for the last 3 minutes.

-Let cool for 10 minutes and then serve immediately or let sit overnight and the warm up. The flavor gets even more yummy and cheesy!

 

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