dessert

Pistachio Ice Cream

EAA295F1-F697-42DE-BA53-C13BE70C9E57I love ice cream!! Don’t hate, appreciate. I am sure you can even relate!!I was never really a sweets or ice cream person, but I have always had a love for ice cream. It was either strawberry or peanut butter flavors, that I would get st the shop. Actually, side story, this local place in my hometown would rotate flavors and I’d call each week to ask if strawberry was in the mix, of so, I’d be there! True story! I have always loved fresh fruit and the sugar from fruit. I grew up in a household where we didn’t really get a lot of sugary or artificially sweetened foods. I am so thankful now that I was taught at an early age to stay away from artificial ingredients. Though I’m sure you can imagine, I wasn’t too stoked back then about not having all the sugary sweets.

After graduating college I traveled to Europe on a solo backpacking trip. Yep, SOLO! I’m crazy…. or cool, however you wanna look at it, and as you get to know me I’m sure you’ll understand. On this Euro trip, I had vegan gelato at some small cafe and it was pistachio flavor. My world was changed forever! FOREVERRRR. I now had a want and need for pistachio gelato in my life, though as some of you may know, gelato is definitely not vegan. After that if I ever got the chance to find a vegan pistachio gelato or ice cream, you bet your buns I got it!

Fast forward to now, well, I have been craving pistachio ice cream for a while now and have been meaning to make it. I finally had time and this is what I came up with. I have been making “nice cream,” as a healthy and non guilty treat, with bananas for a while now. It’s great! But this time, especially because I wanted the ice cream to be as green looking as possible, I decided to use avocado. Avocado has healthy fats, potassium, and other really great nutrients, so why not try it in an ice cream? It worked! It was fantastic and I can’t wait to make it again! I used setton farms pistachios and then chopped up one of their really yummy chewy bites and topped the ice cream with that for a little added sweetness and flavor.

I hope you enjoy the ice cream as much as I did. It’s pretty easy to make. The hardest part about this dang recipe is that you potentially have to wait over night for it. I know, so sad… OOOORR if you’re like me, you place it in the freezer for four hours and hope it’s mostly frozen and then dig in, haha. It’s your creation, you get to do whatever you want!

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Yummy Pistachio Ice Cream

2 1/2 Cups Oat milk (or any other non dairy milk)

1 large Avocado (or 2 small Avocados)

1 Cup pistachios – I used Setton Farms pistachios (get ready to peel them, or you can go find shelled ones too…)

1 Cup soft medjool dates

Optional for color and added nutrients: 1/4 teaspoon spirulina (highly recommended for color), and or a handful of spinach. You can also use 1/2 teaspoon matcha powder from navitas for more color and added nutrients.

*** As a sweet and yummy topping, I used Setton Farms Pistachio bites, which I chopped up and threw on top. Ok, Yum.

Method:

-First grind the pistachios into a powder, then set aside in a bowl.

-Then pour the milk into a blender and if your add any of the powders or spinach blend that together first. Then add the pitted dates and blend until they are all the way blended. It should be a very thick milky mixture now.

-Then blend in the avocado and once it’s become smooth, add in the pistachio powder.

-Pour the mixture in a container to place in the freezer for st least 6 hours, but preferably overnight.

-Take the ice cream out of the fridge and let it thaw for about 15-20 minutes. Then use and ice cream scoop to make perfect scoops. It will be slightly icy and may not scoop in all in one piece. That’s ok, I had to scratch the ice with my scoop a good few times and then pack it into the scoop to really get a nice ball formed, then repeat with as many scoops as you’d like. This makes enough for 3-4 people to have two scoops.

enjoy my loves!!

XoXo, Stephie

entrees

Stuffed Bell Peppers

39CF5BD5-16F0-4217-8F85-88F07F8C5309I am a strong believer in flavorful cooking. Yes I said it, I will not eat grass, I will not eat something that doesn’t make my tastebuds go wild! Ok, wait, I take that back… a little… I do eat things that are good for me nutritionally and that perhaps don’t taste the total best. Sometimes I am lucky enough to have a wheatgrass shot or some fresh algae, and that to most doesn’t seem tasty, but to me I’m so use to these wonderfully nutritious items I’ll take em down knowing the benefits. It takes time to get there, don’t worry, and meanwhile I still eat really yummy spiced up foods!! I recommend starting to work on your spice cabinet pronto! Try to Grab organic when you can. I know it’s a little more expensive but it’s worth it. Your health is worth it. Buying all the spices upfront can get pricey, but with each recipe, you might find one new spice you need to purchase and it won’t seem so crazy expensive buying one or two at a time.

So back to the recipe. I actually never had a stuffed bell pepper when I was a child. Is that crazy? Did you eat them a lot when you were growing up? Once I got older and I realized how much fun it was to put a bunch of ingredients together and stuff them in a vegetable, I did! The possibilities are endless! You can flavor and add ingredients basically however you’d like, this is just one of my versions.

I always love to do Cajun or taco seasoning with my bell peppers, but I am also a huge Italian flavors fan!! So you could absolutely use Italian season and fresh basil and even a little tomato sauce to give those flavors. Though I might use garbanzo or white beans instead of black beans with an Italian version, which this recipe calls for. I also like to add a whole grain such as brown rice or quinoa to add nutrients and quinoa packs some protein. I also have a version of this recipe where I just used more beans and vegetable without the quinoa. Hit me up if you want that recipe.

I have made stuffed bell peppers a ton of times. They look fun and taste great. They are pretty dang hearty too. You can serve them with a side of salad or if there is something else you prefer, do that! Do what makes you feel good and what tastes good to you. Share these yummy suckers with your friends and family as well!! They’ll thank you for it.

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Stuffed Bell Peppers 

4 Bell peppers (top cut off, de-seeded and baked for 10 minutes at 400)

1 1/2 C Quinoa cooked (or rice )

1 small Onion

2 cloves of garlic

8 Mushrooms

1 Medium zucchini (chopped)

1/2  Package Taco Seasoning

1/2 Rounded Cup of Daiya cheese, any flavor your heart desires!   OR You can use half a cream cheese tub

1/2 can of Black Beans (BPA free can or box or soak and boiling your own is even better!)

Optional: instead of beans, you can grab a meat substitute like “ground meat” or another favorite. (I just try to stay away from processed as much as possible which is why beans are such a great low fat protein option).

Method:

-Cook the Quinoa according to package, make sure you rinse it properly before cooking. Set aside to cool until it is ready to mix with the other ingredients.

-If you want your bell peppers to stand, Cut the tops off and take the inner seeds out of the bell peppers. If you would like to lay them on their side, keep the tops on and cut the peppers in half lengthwise and take the seeds out, spray oil on the the bell peppers and bake them at 400 degrees for 10 minutes. Then take them out and let them cool to the touch before stuffing.

-Sauté the chopped onions and garlic (about 5 minutes), then add zucchini (cook 3-5 minutes, then add the mushrooms and sauté (for 3 more minutes).

-Once the veggies are sautéed and the quinoa is ready, place them and the black beans in a food processor and pulse a few times to mix together. Add the cheese and pulse one more time.                                 ——-If you’re adding cream cheese, you can spoon that in with these ingredients to the food processor as well. ——————-If you don’t have a food processor, cut the vegetables into very small pieces and just mix the cheese into the other ingredients in a bowl.

-Spoon the mixture into the bell peppers and place on the baking sheet. Bake at 400 for 20 minutes. If desired, at 15 minutes, place some vegan cheese on top.

-Then, please enjoy.

love, Stephie xoxo

 

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entrees

Creamy Alfredo Sauce

39A6CA8F-130B-4AEB-BFB6-52975BA9AD27I am a sucker for anything creamy! Cheese, dips, sauces, anything. Unfortunately so many options today have dairy in them. I love Italian food and when I first started eating plant based, the easiest things for me to create and cook were things I was use to eating and making . I suggest any of you looking for healthier plant based options, to just find a few dishes you really love and then veganize them! Stick to what you know and are somewhat comfortable with! I think my first few recipes I learned how to make over and over again we’re Caesar salad, pasta recipes, taco salad, and tacos! There are so many possibilities.

Nuts are really the star in cheesy and creamy recipes. Cashews and macadamia nuts are the creamiest, but almonds, sunflower seeds, Brazil nuts, etc., work just as well. As you dive into using different nuts to make different meals, you’ll start to get use to which ones work best for you and the many recipes you’ll be making. You’ll notice which ones have certain consistencies that end up working better for different recipes as well…. In this recipe, cashews take the win. If you or a loved one have a nut allergy, you can try raw and soaked sunflower seeds in place of cashews!

As much as I tell you about what brands have great dairy free options, I like to try eating as close to the source and as homemade, if possible. Even though plants are healthier, by over processing we sort of miss the point as well. So eventually, after you find your swaps and get comfortable with what you can use instead of actual dairy, I urge you to try getting even closer to Whole Foods like using nuts for creaminess and using beans or lentils instead of fake meats. But that is for another time, for now let’s just make some really yummy Alfredo sauce!

So as I said, there are so many options that you can exactly swap for another, especially in the dairy department. For example, to make a traditional Alfredo sauce that uses butter, cream, and Parmesan cheese as the main ingredients, you can find the vegan versions of those and be fine. I took it a step further to make it from unprocessed and whole food ingredients to bring you an even healthier version. Let’s get cooking towards some yummy and creamy goodness, shall we????

Creamy Alfredo Pasta

-1 package of Store bought Zoodles or spiralize 2 large zucchini. (You can spiralize other squash 94 sweet potato too)

-1/2 medium onion (chopped)

-1 Garlic Clove (minced, I put mine through a garlic press)

– 12-14oz package of Brussels sprouts or 1 head of broccoli, or really any veggie you would like to add (chopped)

Creamy Decadent Alfredo Sauce

-1/2 C Cashews (soaked for 2-4 hours)

-1-2 Cloves Garlic (I used my garlic press)

-1/2 C Water

-1/3 C nutritional yeast

-1 teaspoon Pink Himalayan salt

-1 teaspoon lemon juice

-1/4 teaspoon pepper

Method:

– Place chopped onions in a pan and heat on medium for about 3 minutes with a pinch of salt. Then add the minced garlic and stir for 2 minutes.

-Add your veggies and sautée them until tender, about 8 minutes. Add the zoodles and let them warm with the veggies for about 4 minutes.

-While stirring and sautéing the veggies, you can make the Alfredo sauce by placing all the ingredients in a high speed blender or if you don’t have a good blender, a food processor should work just as well. The consistency should be somewhat thick. If you like your Alfredo a little more runny, add a little more water.

-Then add the Alfredo sauce and coat all the zoodles and veggies and let it warm together for about 3-5 minutes and Viola!!! Now please don’t burn your mouth as you hurriedly scoop the pasta onto your plate and devour!!

***Optional: You can use gluten-free pasta noodles or any other zoodle pasta instead of zucchini, such as sweet potato or carrots, etc…too. And you can use any variation of veggies or no veggies at all if you want to keep to just a simple Alfredo pasta.

***Remember, my recipes are just a guideline to the magic you can create in the kitchen. 😍😍😍😍

 

 

 

 

 

 

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. ❤️💜🌱🥦💋

 

 

breakfast

Overnight Oats

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I am always on the go. Being on the go, means the need for quick and simple recipes to make sure I’m set up for success and prepared to fuel my body correctly. Because so many of us are similar in that sense, we might come to a crossroads where we have to compromise what we eat for breakfast. By making something a head of time, we can just “Grab and Go…” With this easy recipe, you can literally grab it from the fridge, and go!! whether you open and eat it immediately, or take it to work and eat while in a morning meeting or whatever else it is that seems convenient. Breakfast is a huge part of your day, it is what sets the tone for your body. Don’t skip breakfast, your body and mind need it.

Growing up, oatmeal was definitely a staple in our house. It is full of fiber and it gives you energy. It is actually one of the more nutrient dense foods with so many vitamins and minerals such as, magnesium, iron, calcium, B1, and many more. Oats have something called beta-glucan which not only helps with lowering cholesterol and stabilizing blood sugar, but also helps create healthy bacteria in the gut. Oats also can promote weight loss by helping us feel full.

You can really make your oats many different flavors. I use to love the maple & brown sugar or the Apple and cinnamon flavors!! As I grew up, I realized how much sugar unfortunately was added to these packets, so I started buying the unflavored/ unsweetened packets and would add my own fruit and sweetener. Instant oats are very processed, I’m not saying if that’s all you have to not eat them, but if you have the choice to have rolled oats or groats, I say go for that so it takes a little longer to digest. Here I have created a really quick, homemade recipe with Gluten Free rolled oats. You can make a few servings the night before and then place it in your fridge to soak until morning. By keeping the oatmeal in the fridge, it will keep its freshness for up to 4-5 days. In the morning you can grab your breakfast right away and eat it cold or warm it up with a little added liquid.

Get creative with flavors, you can add whatever nuts or fruits you would like. The possibilities are endless. I have created a pretty basic overnight oats recipe that you can add and subtract from, as long as you keep the main guidelines in mind. When you make anything at home, you know what quality ingredients have been put into your food, as well as no added preservatives, and made with your own personal love & care. Instead of maple syrup to sweeten, you can use stevia (an herb) OR blended or mashed up fruit.

You are more than welcome to use store bought non dairy milk or use my homemade almond milk recipe

or to use my

If you make the recipe, I would love for you to comment or tag me!! I always love hearing from you and what your inner creator has decided to come up with!

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Overnight Oats:

1/2 Cup Rolled Oats

1/2 Cup Almond milk (unsweetened Vanilla is my favorite)

1 Tablespoon Chia seeds (navitas brand)

1/4 teaspoon Cinnamon

A pinch of salt

1 Tablespoon Maple syrup

Topping: If you would like to add some fruit topping, have some chopped up fruit ready to throw on top in the morning. Bananas, blueberries, apples, strawberry, or Mango go well!! So in the morning you can quickly top and go!

Instructions:

-Add all the ingredients in a jar or bowl, with an airtight lid. Mix the ingredients well and then put the lid on, and pop it in the fridge! Let the oats sit overnight and then consume the following morning. Top with sliced fruit if preferred. Enjoy within a few days and then repeat the process for the next few days again. If you prefer your oats warm, you can quickly heat them straight out of the fridge, its a bit thick with the chia seeds, so adding a little extra liquid the next day is totally fine and I usually do myself!

Dont forget to tag me if you make this. I wanna seeeeeee!! Enjoy beautifuls.

 

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recommendations

Kitchen Products

Keep checking back, I will always update and put more gadgets as I find the time.

In order to be set up for successful and health eating and living, your kitchen matters. The utensils and gadgets in your kitchen can make or break the ease and comfort of cooking and baking! If you would have asked me in 2009, when I made the transition into healthier and more conscious eating, I would have probably told you to skimp by without a Vitamix or other high speed blender, because they’re expensive. Today, I would 100% recommend making a few investments.  There are also things that just make chopping, storing, and mixing easier too. I know it can seem a little overwhelming on where to start, so here are some things I use in my kitchen if you need a guide!  Don’t feel the need to get everything at once, just buy as you see fit. I would recommend a food processor and high speed blender ASAP though, it will seriously change your life when it comes to making sauces, dips, butters, protein balls, desserts, and much much more!

 

Pots and Pans:

Healthy, Eco Friendly, toxin free, Ceramic Pot & Pan set

Or start with this one….

Healthy, Eco Friendly, toxin free, Ceramic 2 Pan set

 

Kitchen gadgets:

Vitamix

Food Processor

Vegetable chopper, slicer, and dicer

Garlic Press

Lemon Juice Squeezer

Nut Mylk strainer bags

Blu Apple ethylene refrigerator balls 

Storage:

BPA free can Lids

Glass food storage