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. 

 

 

appetizers

7 Layer Bean Dip

374E99E3-0479-44B1-A91C-C8073EDB5079Ok, So I’m going to be real honest here. Growing up, dad wasn’t really around. So football parties and get togethers weren’t a huge thing around our house. BUTTT for whatever reason… Superbowl parties always took place at our house! If I had to work during the game I found myself so bummed! I realized shortly after this behavior that it wasn’t that I was bummed to miss the game, but I was bummed to miss the party and eat food. LOL. Yes, it bummed me out to miss the food. I want good food too ok?! I was always in charge of making the dips. Bean dip, Onion dip, and Ranch dip. Of course, as you can probably imagine, 7 layer bean dip isn’t traditionally made vegan. So naturally I had to veganise it.

I am pretty sure I ave said this to you all before. When you are first transitioning, find a few of your favorite dishes and make them vegan! When your comfortable making something its so much easier to make it healthier with different swaps. So that is exactly what I did. I think Tofutti Brand makes a nice “sour cream” and for the cheese on top, Earth Island, formerly known as Follow your heart, makes a good shredded cheese. You do need to check your refried beans and make sure that they are also vegan. I was actually surprised that many refried beans still contain lard or other animals fats in them. I get it, they make it taste better, i guess… But they have been time and time again been called out for being unhealthy. But whatever, not trying to call anyone out here right now. I am just saying, check your beans at every meal.

If you wanted to keep it super wholesome and real, you could make a sour cream out of nuts, homemade, and you could take some black beans and spices and blend them into a dip to make “refried” beans. That is totally fine with me and I actually encourage it, I just know not everyone has the time to do that or learn it, at least perhaps not at this present moment.

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7 Layer Bean Dip

-1 can refried beans

-1/2 package taco seasoning

-1/2 package of sour cream (I like Tofutti)

-Home made or store bought guacamole 

-1/2 package of vegan cheese (I like Earth Island or Daiya)

-6oz Can of sliced olives 

-3 tomatoes chopped 

-4 scallions finely chopped

Method:

-Mix almost the entire half package of taco seasoning, save a little to sprinkle over the sour cream later, then save the other half package for next time you make this. 

-It’s a pretty easy layering game. Put the ingredients into a square Pyrex dish in the order the list goes. 

-Serve immediately, or cover and place in the fridge to set for a few hours. You can keep this dip up to 3-5 days. Bring this to a party and don’t say it’s dairy free, see if anyone says anything…

appetizers

Spicy Roasted Cauliflower

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I love cauliflower! It is so healthy and so versatile in cooking. So many people have gotten crazy creative with how to use it in cooking and baking. It is so great!!! You can steam it and then throw it in a blender in order to add creaminess to a non dairy soup. You can also make rice or mashed potatoes out of it. Some people are using cauliflower as a pizza crust and many vegan restaurants are making buffalo cauliflower appetizers, which is probably one of my top favorites out there! If you haven’t tried buffalo cauliflower bites, that is a total must!

Cauliflower yields some great nutrients and antioxidants! It is very high in vitamin C! One medium size head is more than your daily intake of Vitamin C needed and is about 11g of protein! It is also high in Vitamin B-6, Potassium, Magnesium, and calcium. Cauliflower contains a good amount of fiber. Fiber is important for digestive health and can even reduce the risk of several chronic diseases, especially those relating to your bowels. It is also high in fiber and antioxidants which are great in helping your body and cells combat disease, such as cancer.

To be completely honest, growing up, I did not care much about cauliflower. I thought it smelled bad and when I grew up it took me a while to get around to cooking it. I had memories from childhood and was slightly scared of it because I didn’t even know where to start in trying to cook this awkwardly hard and  rough plant. Once I got over the hump and cooked it once, I decided it wasn’t so bad. Moral of the story, if you’re like me, and have never cooked with it and are a little frightened, just try making it once or twice and you’ll get the hang of it. The first time I attempted to cook it, I steamed in for about 9 minutes and then threw it into my high speed blender to make a creamy soup. Now, I also enjoy baking it in the oven or chopping it up small and sautéing it. The other night, I finally tried the cauliflower pizza from Trader Joe’s, AND IT CAME OUT BOMB!!! Anyways, we’re talking about baking it, so shall we get to that portion??

Recently, I went to this really great Italian restaurant with some friends. The Cauliflower appetizer, minus the butter it normally would be cooked in, was one of the things I could eat on the menu. Normally it’s made drizzled in butter so I asked the waiter if he’d mind asking the chef to use oliv oil instead. He said, “YES!!!” So the way they prepped it was with chili, oil, and capers. Myself and my non plantbased friends thoroughly enjoyed it. My friends even said they thought it was the best thing out of everything on the table they had eaten! Win! Well… Naturally, I had to make this at home, IMMEDIATELY!! And I did. It’s pretty simple. Here’s the recipe. Enjoy my beautiful friends!!

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Spicy Roasted Cauliflower: 
-1 Head Cauliflower
-3 Tablespoons olive oil
-1 Tablespoon Chili Sauce (I used sambal) you can also use 2 Tablespoons for you spicy lovers!!
-1 teaspoon Pink Himalayan Salt
-1 teaspoon Black Pepper
Method:
-Preheat oven to 425.
– While oven preheats, wash and cut the cauliflower. The way I do it, is by sticking a knife slightly slanted at the base where the root is, almost as if to cut a hole in the bottom. You’re basically trying to take the root out. Once you’ve done that, you can break the pieces off and cut the big pieces into smaller pieces.
-Throw all the pieces into a bowl adding all the ingredients and mix it well to evenly coat the cauliflower. Sometimes adding half the ingredients and mixing, and then adding the rest works a little easier for coating!
-Once the cauliflower is coated, oil a baking pan or dish and put in the oven. Roast for 25 minutes.
-Cauliflower should feel a bit softer. If you like it crunchier, check it at 15-20 minutes.
-Take it out and let it cool. Then top it with capers for an added flavor burst.
-Enjoy.
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appetizers, entrees

Pasta Salad

97C40395-84C4-4B85-9858-3EA2C9596699Im going to be quite frank with you… I LOVE PASTA!! I could eat it with an oil based sauce, such as vegan butter or olive oil, I could do red sauce, pink sauce, cheezy sauce, pesto sauce, etc… So which genius decided to make it cold and add vegetables and serve as a lunch or side??!! I’m going to say, probably a wonderful Italian woman! Maybe I’m wrong, correct me, contact and tell me!!

Anyways, pasta salad… It is a great side dish or even served as lunch! I had it for lunch today and it was super satisfying. It’s been really hot in Southern California and I am not seeing the fun in cooking and baking during the day, so most of my dishes during the day are left overs from the night before, salads, or smoothies and nice cream, hehe.

I made this pasta salad last night and let it sit in the fridge to develop all of the flavors. Sitting overnight with any food is truly my favorite, it soaks up the flavor more and it’s always so easy to place out to eat or warm up, in this case, just get it out of the fridge, it’s suppose to be cold.

The flavors of the Italian dressing and crispy raw vegetables go together so great! The slight tang from the vinegar and flavor from the Italian seasoning is wonderful! I suggest you try this recipe and if you’d like to add anything you’re more than welcome. I mean, at the end of the day, this is a salad and who is to yell you exactly what you can or can’t put in it…???

I love olives and I messed around with a few different kinds. I think my favorite combo was black olives and kalmata olives. Either or would be fine too! If you’d like to add a little vegan cheese or some garbanzo beans for extra protein, GO RIGHT AHEAD! Create that shizzzz!

 

Pasta Salad

-1/2 package Spiral pasta

-3 Green onions or 1/4 white onion

-1 small can Black olives or 1/2 jar Kalmata olives

-1/2 Bell pepper (any color you want)

-5 Tablespoons Italian dressing

-Salt & pepper to taste

*Optional: vegan cheese, kidney beans or garbanzo beans.

Method:

-Cook pasta to package directions, then let it cool down or run it under cold water. 

-While the pasta cooks, chop all the ingredients and place in a bowl and toss with the dressing.

-Once your pasta is cold, toss it with the other ingredients and if you can’t wait, then serve it right away, ORRR for better results, let it sit for 4 hours or overnight.

***If you decide to add the other options I listed, make sure you add those as well! Beans add healthy nutrients and protein!

AND remember: Tag me with your creations, I LOOOOOVE seeing your recipe creations! Peace and Love my friends. ❤️💜🌱🥦💋

 

 

appetizers

Mexican Pan Corn

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Have you ever had Mexican Street Corn?? It has such a nice flavor and it has just a little more complexity than seasoned corn with seasoning salt or garlic salt. I had only had it once, a while ago. I was recently asked to recreate it, so I was up for the challenge of trying something new, that I had never personally made before. I looked up a few non vegan recipes and came up with my own version.

You can totally use canned corn in this recipe, but make sure you look for BPA free cans. Whenever possible, I try to cook with fresh ingredients. So I used fresh corn on the cob from the local farmers market. I do realize that canned corn is slightly faster and easier, so please do whatever feels best to you. At the end of the day, I want to provide yummy and helpful recipes to get you to the next level of health. Lets make this fun and easy!

One note I would like to make about this recipe, is to play around with the different vegan cheeses. I used a store bought shredded cheese because I didn’t have anything like Cotija cheese, which most recipes call for. I am sure there is something similar in the stores, something more dense and crumbly. Or I’m sure that there is a way to make something like the cheese, but for this recipe I just wanted to create something similar to enjoy. Again, you are the creator now, you can play and change as you see fit.

Corn is high in fiber and rich in Vitamin A, B, E and minerals. Because corn is nutrient dense and full of antioxidants and fiber, it can help prevent disease and keep a healthy lifestyle. Corn is so versatile, we eat it in stir fry, tortilla chips, and tacos. I love plain old corn on the cob, with a little drizzle of Vegan butter and salt. Changing it up and making Mexican corn will add some awesome flavor to your life. I don’t mind eating the same things over and over, especially when they’re tasty, I know they’re nutrient dense, and that they’re good for me. But, why not make something slightly different every once in a while? Go ahead, try this one out. Take your taste buds for a little ride!

When creating recipes try to be aware of what cookware you are using. There are so many toxic chemicals that can be leached into our foods, using the right utensils can help in one aspect of chemicals finding their way into our body. Traditional non-stick coatings are manufactured with chemicals harmful to you and the environment. I like to use //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=thesuperfoodg-20&marketplace=amazon&region=US&placement=B00JXOA59U&asins=B00JXOA59U&linkId=dd93763cb3d6c257bb4b54a72a4979d9&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff“>Ceramic non-stick cookware, because it is high heat resistant, it doesn’t chip, and it will not leach toxins into your food. The Pan I am using currently is //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=thesuperfoodg-20&marketplace=amazon&region=US&placement=B00N5F9NMS&asins=B00N5F9NMS&linkId=e48dfa1c73d37cb15136c6abce2259dd&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff“>GreenLife.

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Mexican Pan Corn

4 Cups Corn (Cut from about 4 ears, or canned)

Tablespoon butter

1 Tablespoon Mayonnaise

1/4 Teaspoon Salt

1/2 teaspoon chili Powder

Pinch of cayenne

1 Tablespoon Lime Juice

2 Tablespoons finely chopped Red onion

1/4 Cup cheese

1/4 Cup Cilantro

Method:

-If using fresh corn, remove the kernels and set aside.

-Heat the butter in the pan, then add the Corn, Mayonnaise, chili powder, cayenne, and salt. Stir on and off for 3 minutes.

-Remove from heat and transfer to a bowl. Add the lime juice, red onion, cheese, cilantro, and toss.

-Serve with extra lime wedges and cilantro for garnish.

Enjoy!!

Love, Stephie XoXo

 

 

 

 

 

 

 

 

appetizers, entrees

Indian Nachos!!

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Say what??!! Indian inspired nachos. Yes, I said what you read, Indian Inspired nachos!! As some of you may have noticed by now, I WILL do whatever I can for an excuse to make and enjoy nachos! I also like to be different, and I like a challenge. So of course, why not take so many of our favorite dish, nachos, and use different flavors? I recently found this fantastic company Maya Kaimal, who I will be doing a product review in more depth shortly on another post, and I thought, “I am going to use one of their wonderful simmer sauces and flavor some yummy veggies, then throw them onto chickpea chips with vegan cheese!!! Whoo hoo!!

The first year of becoming vegan, I was holding onto some of my favorite meals pretty strong. So you can bet that Plant based nachos, caesar salad, pizza, burgers, and mac & cheese were constantly in the mix. Of course, all of these things are still highly processed. So once I got use to being plant based and I felt more knowledgable, I felt more comfortable to branch out and try less processed meals. I started using more whole foods and beans or lentils to substitute for “meat.” Beans and mushrooms have a meaty like texture, or at least the firmness some of us crave in a meal. I find when it looks and feels similar with colors & texture and it has a great seasoning and flavor, it makes it easier to be satisfied with meals we are use to eating.

I took some vegetables that I am use to eating with Indian food, like cauliflower, broccoli, carrots, and garbanzos and sautéed them with Maya Kaimal’s Simmer Sauce! It is so easy because the flavor is already all there in the sauce, SO DELICIOUS! All you have to do is chop the vegetables, add the simmer sauce, cook, and then plate over the chips and cheese. It is just a fun spin on your usual Indian dish with just rice or potatoes.

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Indian Nachos

Ingredients:

-1/2 Medium Onion

– 2 Cloves Garlic

-1 Tablespoon Coconut oil

-1/2 Cauliflower Head

-1/2 Broccoli

-1/2 Bell Pepper

-1 Yellow Zucchini

-1 Can Garbanzo beans

-1 Jar of Maya Kaimal’s Madras Curry Simmer Sauce (or if you find another flavor of their many flavors, use that)

-Shredded Mozzerella (Or any other dairy free cheese you like)

-1 Bag of chickpea chips

Method:

-Chop all the veggies in smaller portions so they fall over the chips better. Start to sauté the Onions until translucent (about 3-5 minutes on medium heat). Then add the garlic to the onions and sauté for 2 more minutes. Add the broccoli and cauliflower and sauté for another 8 minutes.

-Add Zucchini, Simmer sauce,  bell pepper, beans and sauté for another 10 minutes.

-While the vegetables and sauce are simmering, in between stirring every 2 minutes, start plating them chips. Get a nice pile of chips and either sprinkle the cheese on top of the chips, so that when you put the hot topping on it melts, or just add it to the mix of vegetables. Either way is fine and up to you. Own it! Enjoy it. Be proud you made something new and fun!

Love, Always, Stephie <3

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appetizers

Coleslaw

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With the Fourth of July coming up, I thought it would be appropriate to post a healthy recipe of Coleslaw. It is pretty straight forward. Coleslaw is great alone, with your BBQ items, on sandwiches, and even a topper on some yummy tacos. Traditionally coleslaw uses mayo and sometimes buttercream as well. This is still a creamy version but it leaves out the cholesterol and other unhealthy features. Instead of using sugar, I used date Syrup! Dates are full of antioxidants, they’re  less sugar than honey, they’re vegan, gluten free, and rich in potassium and minerals. I really enjoy D’vash brand

I recently made some pulled jackfruit sandwiches and I added the coleslaw on top. It added a nice, light, creaminess to the sandwiches and just all around flavor. Let me know when you try this and how you like it, I am interested to know what you use it on or eat it with. -Happy eating!! And Happy Fourth Loves!!

-XoXo, Stephie

 

ColeSlaw

-14 Oz Package of Cabbage

-1 Carrot Shredded

– 1/2 C. Vegan Mayo

– 1 Tablespoon Date Syrup (d’vash)

– 1 Tablespoon Lemon Juice

– 1 Tablespoon White Wine Vinegar

– 1/4 teaspoon Salt

– 1/2 teaspoon Black Pepper

Method:

Combine all ingredients in a bowl, except the cabbage. Once you’ve made a dressing, add the cabbage and toss well, about 2-5 minutes. Then set aside and let marinate in the fridge for at least 3-4 hours, OR BETTER YET, overnight!

 

 

avocado, guacamole, salsa, pico de gallo, mexican food, appetizer, dip, sauce, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy
appetizers

Holy Guacamole, is that fresh Pico De Gallo??!!

B83D006A-7757-4842-8AEC-52DFC37269C7               I can eat Mexican food pretty much at all times! I love the flavors and roasted/sautéed veggies you can get at a restaurant or make from the comfort of you home.

Something I like, whether I’m eating a Mexican meal or am just wanting a snack, is chips & Guac & Salsa. Yummmm, even if I’m watching my lady figure, you can find me making an exception with stuffing tortilla chips and dips in my mouth.

Sure, you can make a pretty standard guacamole but if you would like to spruce it up a bit try this super fresh and delicious version I made the other day! While I was at it, I thought, “Well, if I’m going to put in the time and effort, misawell chop similar ingredients and make a Pico De Gallo to accompany the lonely guacamole.” I’m sure by now you’ve destinguished some of my weird quirks of throwing out corny humor… Oh well, gotta stay enetertained somehow, right?

So if you’re looking for an appetizer or snack idea, or want to add a garnish to your next meal, check out these two recipes, they are SO FRESH and SO CLEAN. I even used both the next day as a little salad dressing on my greens, Viola!! Low calorie, healthy, and clean topping/dressing/dip/eat with a spoon dish.

Guacamole:
• 4 Avocados
• 1/4 Sweet Onion (chopped)
• 3 cloves garlic (Minced)
• 3 sprigs green onion
• A few sprigs Cilantro
• Juice of 1/4 Lemon
•Juice of 1/2 Lime
• Salt & Pepper to taste

Instructions:

Chop the onions, garlic, green onion, and cilantro. Add the Lemon and Lime Juice, let marinate for 15 minutes to an hour. Then add Avocado and seasoning, mix. If you’re feeling crazy, you can add some tomatoes too, for more substance. Last but not least, I’m not sure if this is just a take, but it definitely works on my end, keep one of the Avocado pits and throw it inside the guac, it will help keeping it lookin’ fresh and clean baybay!!

Pico De Gallo:

• 4 Tomatoes
• 1/2 Sweet Onion
• 1/2 Jalapeño (can use 1 for more spice)
• 2 Cloves Garlic
• A few sprigs Cilantro
• Juice of 1/2 Lemon
• Juice of 1/2 Lime
• Salt & pepper to taste

Instructions:

Chop onion, garlic, and Jalapeño. Add Lemon and Lime Juice, allow the citrus to soak the first Ingredients for 30-60 minutes. Then add the tomatoes and seasoning. The longer the mixture sits, the more flavor you’ll receive. Not going to lie, the waiting part doesn’t always work for me… But you will be rewarded with even more flavor, if you try.