the superfood goddess – The Superfood Goddess

My healthy Travel Box

March 29, 2019April 4, 2019 thesuperfoodgoddess

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

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

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

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

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

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

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.

Magic Mud website

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

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

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

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

entrees

Homemade Vegan Chorizo

March 19, 2019 thesuperfoodgoddess

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.

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.

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 😍

March 17, 2019 thesuperfoodgoddess

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!!

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!!

March 17, 2019 thesuperfoodgoddess

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 💋❤️

appetizers, entrees

Lunch wraps that ARE DELICIOUS

February 26, 2019February 26, 2019 thesuperfoodgoddess

I 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

February 22, 2019 thesuperfoodgoddess

Whenever 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

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

appetizers

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

December 27, 2018January 22, 2019 thesuperfoodgoddess

When 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

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

September 16, 2018September 17, 2018 thesuperfoodgoddess

Ok, 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.

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, entrees

Pasta Salad

August 22, 2018August 22, 2018 thesuperfoodgoddess

Im 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

July 23, 2018September 30, 2018 thesuperfoodgoddess

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!

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.