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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Smoothies // Smoothie bowls

Homemade Almond Mylk

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I have always heard of making dairy free milks but it just seems like such a process…  Right???? It does, util you actually do it. Then you actually realize, other than having to plan a tiny bit, it isn’t that hard after all. By planning, I mean, soaking the almonds 6-8 hours before. The blending and everything else takes like 10 minutes…

What is really amazing about making anything homemade, especially milk, you know what is going into it. You know that there aren’t any chemicals or harsh additives being put in. I also always feel so align and so good about pouring my time, love, and energy into my homemade goods! there are so many additives and sweeteners and preservatives now a days, that I just wish we could stop and get back to our grounding roots, which is why I try harder each and every day to make most of my meals. It isn’t as time consuming as you think, ONCE YOU GET THE HANG OF IT!

So here we go…… Almond milk!! Unsweetened without refined sugars, lightly flavored with vanilla, and VIOLA!! It is easy and it will last a few days fresh and honestly, thats all it would last in the household anyways… I mean if you like smoothies, lattes, and oatmeal…

Almond Milk (Vanilla)

-4 Cups water

-1 Cup Almonds (soaked for 6-8 hours)

-3 Dates (soaked if possible)

-1 Tablespoon Coconut oil

-1 teaspoon Vanilla
-Pinch os sea salt
Method
-Allow Almonds to soak overnight or for at least 6-8 hours. Place almonds in high speed blender with water and blend on high. For about 2 minutes.
-Strain milk in a mesh nut milk bag. Throw the milk back in the blender with coconut oil, salt, vanilla, and dates, and blend for about a minute.
-Place in an airtight container for up to 5 days in the refrigerator.

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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

 

 

 

 

 

 

 

 

breakfast, matcha, tea, healthy, blog, nutrition, blogger, navitas, superfood, antioxidants, cancer fighting, healthy fat, low cholesterol, protein, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy
breakfast

Matcha Pancakes 🥞

breakfast, matcha, tea, healthy, blog, nutrition, blogger, navitas, superfood, antioxidants, cancer fighting, healthy fat, low cholesterol, protein, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummyI am so in love with Matcha! It has such beautiful benefits for our bodies and is full of antioxidants and cancer fighting qualities.

Matcha is of the highest quality grade teas, great for sustained energy, focus, and stress reduction (from L-Theanine levels). It is nature’s most abundant source of the antioxidant EGCG and equals as many antioxidants as 10 cups of green tea! As EGCG gains credibility in the health world, it’s an incredible nutrient vital to many systems of the human body. It promotes optimal cellular function and by adding this to our daily routine, we can be assured our cells are thriving happy and healthy.

So why not be fun and put a twist on your not so normal YUMMY pancakes, and add some amazingness with a scoop of Matcha? I mean, why not? And NO, you’re not going to have caffeine overload or anything like that, it will help ease your mind.

Love you guys. Enjoy breakfast and tag me or email me if you make this, I LOVE seeing your creations.

 

•Matcha pancakes!!
-1 cup (200g) GF/Vegan pancake mix (Arrowhead Mills has a great one)
-1 Tbsp coconut oil (melted)
-1 medium banana
-3/4 unsweetened vanilla coconut milk
-1 1/2 tsp matcha (I like navitas brand )

-1 tsp vanilla
-1/4 tsp cinnamon
-1tsp stevia

This is good for thick pancakes… I wanted them slightly thinner (still pretty thick) so I added 1/4-1/2 cup more milk… gauge it to how you like

Instructions:

-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.

– let Pan warm up on medium heat for about 3 minutes. If you put a drop of water on the pan it should sizzle, if not, wait 1-2 more minutes. Then in 1/4 cup portions, gently pour the batter into the pan and let the pancake cook for about 2-3 minutes. Bubbles should start to form on the uncooked part on top, you can also slide a spatula under slowly to see if it pulls up, then flip the packets and cook another 2 minutes.

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dessert

Creamy Avocado Cacao mousse

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Can you imagine, creamy, luxurious, decadent, goodness in your mouth? Like, legit smooth, feel good vibes all up in your mouth? Do I have you drooling yet? Or are you wondering where the heck I’m going with this…? Haha.

I honestly couldn’t believe my ears when avocado and cacao and mousse came to me all in one sentence. How is it possible that savory avocado can be also a sweet treat?? Well it can, it is, and it will be. Right here. Right now. I reveal…. Creamy Chocolate Mousse. Ta daaaa! Oh and it’s super yummy, cuz Duh.

So, anyways, I am always trying to create recipes of things I use to eat before, when I was still taking in dairy, meat, and gluten. I have found this love of dark chocolate and anything related to it. I also love a good creamy ANYTHING, especially pudding or mousse, since both of those I can’t normally have!!

This avocado mousse is seriously decadently amazing. Test it out and let me know what you think. Your taste buds will definitely thank you and I will Give you an accolade for winning in the health department!! PLUS, you are intaking healthy fats, fiber, magnesium, potassium, AND antioxidants to give your body and cells life and the tools to combat illness and toxins coming you way!!

Creamy avocado mousse
Ingredients:

• 3 Ripe avocados
• 10 soaked dates
• 3/4 Cup Almond or Coconut milk
• 3/4 Cup cacao Powder
• 1/2 teaspoon Stevia
• 1/4 teaspoon Salt
• A pinch of cinnamon
• Option: can add 2 Tablespoons

Process:
– Allow dates to soak for at least 30 minutes.

– put dates and milk in blender and blend until broken down to a liquid paste-like consistency. Then add the cacao powder, salt, and cinnamon.

– Once everything is blended together, add the avocado and blend until creamy, about 1 minute.

– Taste and see if it needs a little Stevia for sweetness, add it now. Also, if it could use a little salt add a pinch more.

– This mousse tastes best after sitting in the fridge for 2-3 hours. By sitting and chilling, it will gain more of a “mousse” consistency and the flavors will developed a little more.

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sauce, dip, dressing, green, vegetable, creamy, healthy, clean, goddess, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy
dressing, dips, and sauce

Green Goddess Dressing

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Let’s be real here for a moment, who doesn’t love sauce and dressings? Well, I guess I could name a few people in my life, but when it comes to myself, the more sauce and creaminess, the better. The only problem with sauces, is that they’re often loaded with a ton of ingredients that are unnecessary or not good for you. A lot of salad dressings have dairy, wheat (to thicken), and/or pasteurized egg. When I’m eating out I always make sure to ask the server, “Are any of your dressings dairy, wheat, or egg free?” I know it seems like a lot, but it’s not. It’s actually a lot what they’ve put it in there, you know??! Let’s keep it simple and whole people!! Also, if your scared your server is going to be irritated, honestly, that’s their problem, not your emotion to own. If anything, you’re doing them a favor, because if they don’t know the answer to the question, now they can go find out and know for the next person. Because, most likely, someone will ask sooner than later anyways. You must fuel and feed your vessel correctly and well, don’t apologize for that.

Ok, SO, every time I see “Goddess” dressing on a menu or in the store, I get sooooo excited. It’s always so flavorful and has such a unique taste. I love having it a little thicker and chunkier, but a smooth and creamy sauce is also really nice, so whatever your heart desires, create it…

DISCLAIMER: You do not have to be just a goddess to make this. By all means though, all my cooking goddess’, get on with it!!

Green goddess dressing
• 1/2 Cup Tahini
• 1/4 Cup water
• 3 tablespoons fresh parsley
• 3 Tablespoons Chopped Green Onion
• 1/2 teaspoon Salt
• 3 cloves garlic
• 1 teaspoon Tamari
• 2 Tablespoons Lemon
• 2 Tablespoons Apple Cider Vinegar
• Optional Add 1/2 Avocado

1. Combine all ingredients in food processor and pulse (for chunkier consistency) or just purée (for smooth consistency), depending on whether or not you’d like it smooth and creamy or have a little texture.

2. Add more water, to desired consistency. Use lesss water for a dip, more water for a dressing.

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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.