I am.....

I was the girl in high school that was the “good one”, I never drank, partied or participated in risky behavior, rather I was doing community service, being nice to everyone and being the perfect one I thought I had to be. I had the nice clothes, the name brand bags, shoes and the big house. However, on the inside I was screaming. I was unhappy, lonely and frustrated with Jesus for allowing my parents to divorce, allowing my stepfather to pass away and allowing my house to burn to the ground. I was screaming for something more, a more I thought I could find in my church. I was raised in a strict catholic home; I attended catholic school till 6^th grade, went to church on Sundays, went to confession and prayed before family meals. I taught religious education at my church for 4 years and was who I thought Jesus wanted me to be. Yet, I was still empty and alone. How was I still empty when I was doing all of these things for others and was going to church and doing what I thought to be godly?

 

Senior year of high school came and went and I later committed to Penn State New Kensington. About 3 months into the school year, I began talking to a guy who I thought was all I deserved. I thought I deserved his taunts, his hateful and hurtful comments and his want for me to be the person he wanted. I believed that all I needed was him. During this time, I began a journey of a lifetime; a journey I thought would make him love me. Picture a 240 pound girl, short, has acne and unhappiness written all over her face; that was me; the fat girl who just wanted to be loved and be accepted. Over the next few months, I ate healthy, began running and shed more weight, but the taunting continued and I was still empty. After, almost an 8 month abusive relationship, I grew the courage to end it, but the taunting did not end. As I walked down the halls to class every morning I would hear a walrus imitation and gagging noises coming from behind me. All I wanted was to be loved and yet again, I became frustrated. How could Jesus do this to me?

 

1 year later, 105 pounds gone and successfully finishing a half marathon and many 5ks I transferred to University Park. I was still empty and looking for more; a more that I gave up on, but Jesus had other plans for me. About 3 weeks into the semester, my roommate Kara invited me to DCF and to be honest I was not very convinced. I could see the change in her and how Jesus had impacted her life in the short months of the previous semester but I just didn’t think it was for me. She later asked me to join her at Calvary church but I was hesitant because I assumed it was like the strict Catholic Church I grew up in. I found myself crying as we left the service, I was overwhelmed and so impacted by the service, but still I wasn’t convinced and I questioned whether I was empty because I didn’t have Jesus. About 2 more weeks went by and I continued to come to DCF on Fridays, I started attending Gospel Group Thursday nights and Calvary on Sundays but it was not until I heard Zack talking about how Jesus was all I needed that it truly clicked. For the first time it hit a spot in my heart; a spot that had never been touched. I left feeling confident that Jesus was in fact all I needed.  I didn’t need everyone else’s approval or the love from someone who clearly was not for me; I needed Jesus.

Over the past month I have found myself really examining my life and what is really important to me. Realizing that I am not alone and unwanted. Jesus is with me all day every day and God sent Jesus so that I could be saved of my sins. He wanted me how I was; I don’t have to change or be perfect for him to love me. My thoughts were confirmed while at fall conference when once again I felt Jesus’ presence; his presence in my heart. I felt different, a good different. While talking with Kara about what was on my mind and while reflecting on that day’s talk I caught myself say, “since I am a baby Christian now.” After speaking those words; I burst into tears and for the first time I called myself a Christian. I accepted Jesus as my savoir and as the only person I needed. I was not alone and no longer empty; a feeling id been trying to fill for so many years. I am a baby Christian.

 

Chickpea Salad Recipe

I get asked a lot if I miss meat and dairy, and my answer is no but don't think I live a vegan lifestyle because I didn't like the taste of meat. I loved it. I grew up on a farm where I helped and saw animals be slaughtered and would later eat bacon and sausage almost everyday. My family knew how much I loved bacon cheese burgers with tons of mayo. I have seen the other side first hand, not just by watching films and documentaries. I lived it but as I child that's all I knew. You ate what you killed. 

Today on the other hand, I have no desire to consume meat or dairy. The site and smell make me nauseous and very uncomfortable. I have learned to love other options and dont see my life any other way. I'm vegan, vegan for life. 

I appreciate the flavors of foods and live my life for nutrition and I have many dreams, one of which is to become a vegan chef, own my own resturaunt and change the culinary world. Creating food is my passion and makes me happy even if I'm having a bad day. Today was no different, numerous exams and projects this week and I needed to take my mind off of it so I came up with this chickpea salad. 

Chickpea salad is a perfect meal or snack. Packed with protein, vegetables, healthy fats and is very versatile. 

What you'll need:

Yields about 2 cups

1 can rinsed and drained chickpeas

1/3 cup diced red onion

1/3 cup finely diced red and green pepper

2 tbsp raw pumpkin seeds

2 tbsp grated carrots

8 tbsp avavado

1 tsp diced hot banana peppers (optional)

Juice of half a lemon

1/2 tsp garlic powder

Salt and pepper to taste 

Directions:

Rinse and drain chickpeas. Cut all veggies. Add all ingredients to a mixing bowl and mix until avavado is evenly coating everything. Serve in a lettuce wrap, tortilla, stuffed pepper or just put of the bowl. 

**** note: should be eaten right away. Doesn't stay as fresh if held longer.

Power Nut/Date Balls

1. I'm obsessed with Dates. 2. I'm obsessed with dates....can you guess what 3 is? Yes I love dates and I'm always snacking on these little things that provide so much energy! I wanted something fun so I used the extra walnuts and dates and came up with these!

Yields: 5 large balls

What you'll need:

1 cup of raw walnuts

.5 cup walnuts for coating

10 Medjool dates

Water (optional)

Directions:

1. Add walnuts to food processor and pulse until fine. Set aside in bowl.

2. Take pitted dates and place in food processor and blend till smooth. It will be sticky and depending on how fresh your dates are you may have to add some water to make smooth.

3. After smooth, add the pulsed walnuts and mix together. You will most likely have to scrape the sides of the processor. Very sticky.

4. Take mixture out of food processor and place into bowl.

5. Using a flat surface like a paper plate or cutting board place the extra walnuts onto a plate or flat surface and lightly crush. You can make the walnuts small or large pieces, but I used small chunks.

6. Using your hands roll into ball shapes. I made 5 from this recipe, but you could make them smaller.

7. Now roll the balls through the walnut mixture. Coating all sides. They are fairly soft so make sure not to crush them.

*I have also seen people use goji berries, almonds, chocolate chips, flax and other toppings as well. Totally your performance. 

Chickpea Peanut Butter Cookies

I have always loved peanut butter cookies but always felt guilty after eating them. I saw this recipe on a friends Instagram page and figured why not. Who would think of using chickpeas in cookies, not me. I was so surprised at how amazing they were and that the taste of chickpeas was not there.

What you'll need:
Yields about 25 small cookies

I can of garbanzo beans drained
1 cup plus 1/4 cup organic creamy peanut butter
6 tbsp. raw agave
2 tsp. baking powder
4 tsp. vanilla


Directions:

1.Preheat oven to 350F
2. Place drained and washed beans and all ingredients into a food processor and pulse till smooth. It is very sticky so you may have to slightly stir and continue to pulse.
3. Roll dough into small balls. Mine were a little larger than a quarter.
4. Place on greased baking sheet pan.
5. Using a fork make grooves going vertical and horizontal. Pushing down on the dough.
6. Place in heated oven for about 13-15 minutes or until slightly brown.
(You can eat them when they are warm but they are slightly mushy so may want to let them cool.)

Week 1 Review: GoRaw Banana Bread Flax Bar

Go Raw: Banana Bread Flax Bar

Gluten Free-Wheat Free-Nut Free-100% organic

 

 

All Live (Dried under 105 F-All Seeds Sprouted-No GMOs-No Trans Fat-No Cholesterol-All Hand Made-All Raw Kitchen-All family Owned)

Go Raw, is a small company who is developing tasty raw products with everyone in mind. I am a huge fan of Go Raw and appreciate their creativity and efforts for more raw foods.

Where to buy?
   Any specialty grocery store. I purchased mine at Whole Foods but I have seen them at Wegmans and Trader Joes. Also on their website at http://www.goraw.com/

How much?
   $ 2.99

What is in it?
   Sprouted Organic Flax Seeds, Organic Banana, Organic Coconut (unsulphured), Organic Date

Nutrition Facts:

Serving Size: 1 bar                          Vitamin A: 0%
Calories: 190                                   Vitamin C: 4%
Total Fat: 9g                                    Calcium: 4%
Cholesterol: 0mg                             Iron: 0%
Sodium: 5mg
Total Carb: 25g
Dietary Fiber: 5g
Sugars: 12g
Protein: 3g

My Thoughts:

I was overall very impressed and the taste was true to its name. The bar tasted just like banana bread but with a different texture. If you like bananas this bar is for you. A very convenient food and great if in a hurry. From a nutrition standpoint, I believe that the calories and nutritional value are worth it. The amount of beneficial and organic ingredients are like no other and packed with all of my favorite foods and go to ingredients.

For the price; its definitely something I would not buy or eat everyday but it is a great option! The texture was also a little weird for me and was kind of tuff to chew; this may be a common theme among raw foods but since this is my first dehydrated bar I am not sure. I cut it into 3 slices so I could eat it later, very cutable.

 Overall, my roommates and I give the GoRaw Banana Bread Flaxbar a thumbs up and would definitely recommend and eat it again.

Check out their website at http://www.goraw.com/ for more products and details.

Raw Apple Crumble

I've been in the mood for apple crisp but as I am trying to eat more raw foods I came up with a raw alternative. I'm a huge fan of dates so I use them often when I'm "baking" raw foods or just want something sweet. I also found raw gluten free oats at Whole Foods which I use when making dessert type foods. They aren't so good plain but great when mixing foods. So here it is; super quick and easy. If you want you could also bake.

What you'll need:

1 honeycrisp apple  or your favorite 

1 cup raw oats

5 pitted dates

1/4 cup water

1 tsp raw agave (optional)

Nutmeg

Cinnamon

Directions:

In a food processor process the oats. 

Then add the dates and mix. It may be dry so water can be added here. 

Add agave if desired and mix. It should all stick together.

Cut your apples into chunks or wedges.

Place apples in bowl and crumble toppings on top. (Is sticky so more like place)

Sprinkle with cinnamon and nutmeg.

Top with any other ingredients.

Baked:

Roasted Acorn Squash with Apples and Peaches

The perfect fall dessert; or meal if you desire! Very filling and sweet. 

What you'll need:

1 acorn squash

Earthbalance butter

Brown sugar

Cinnamon

Nutmeg 

Agave(optional)

Apple

Peach

Directions:

1. Turn oven to 400 degrees F.

2. Slice squash in half and remove the seeds

3. Place about 1/2 tbs of butter along with 1 tbs or less of brown sugar in the center and along the edges of the squash.

4. Place in oven for about 20-25 minutes or until slightly brown.

5. Slice the apples and peaches.

6. Take squash out of the oven and place the apples and peaches in the center and top with cinnamon, nutmeg and agave. As much or little as you want. 

7. Place back in oven for about 20 minutes or until everything is cooked to your liking. 

Baked Bananas

One of my favorite foods is bananas! I eat them all day and why not for dessert? I've been eating baked bananas for a while so I wanted to share. When you bake the bananas they become super sweet like candy.

What you need:

Bananas

Nutmeg

Cinnamon 

Vanilla

Cooking spray

Directions:

1. Turn oven to 400 degrees.

2. Cut bananas in half or into cubes (slices)

3. Spray pan then spray bananas with spray

4. Place in oven for about 10 minutes, then take them out and sprinkle with nutmeg, cinnamon and vanilla. As much or little as you want.

5. Cook till brown and crispy.

6. Top with any ingredients you want. Peanut butter, Gogi berries, granola, apples, chocolate chips....or whatever you desire. 

Blooming Cauliflower

Oh has it been awhile since I have been active on here; but I must say I have missed it. My life has been crazy lately with school and just trying to get back into a routine. I have been focusing on a more raw diet and continue to eat raw besides one meal a day which seems to be working for me. It amazes me how my body just reacts differently to fruit and vegetables compared to cooked and gluten rich foods. I am so glad that I have been able to pinpoint the cause of my acne and break outs. Gluten is the culprit and I admit last week I ate some gluten foods and I broke out like crazy. Which is amazing to me that all this time I attributed it to stress...nope gluten.

A follower on Instagram requested that I share the recipe for the roasted cauliflower so here it is. Also, I am one to just throw stuff together and I judge my dishes based on texture, temperature, look and smell not just on measurements, so please adapt to what you have or desire.   

What you need:
I head of cauliflower
2 tbs nutritional yeast
Coconut oil spray
Pepper

Sauce:
1/2 can chickpeas
2 tbs ketchup

Directions:
1. Turn oven to 400 degrees
2. Wash and cut the cauliflower into smaller pieces.
3. Spray pan with coconut spray then place cauliflower on the tray and spray cauliflower with coconut spray.
4. Place in oven for about 15-20 minutes or until slightly golden.
5. Take out of oven and sprinkle with nutritional yeast and pepper
6. Place back into oven for about 10-12 minutes or until brown and crispy on the bottom. (If you want you can turn them over half way through)


Sauce:
In a food processor blend the chickpeas with some water till a hummus consistency, add ketchup and mix.

Berry and veggie salad

What you'll need:

2 ears of fresh corn on the con

1 cup of blueberries plus a hand full if needed

1/2 diced red onion

3/4 cup grape tomatoes cut in halves

1 tbs olive oil

Sea salt and fresh ground pepper to taste

1/2 tbs fresh cilantro

Directions:

 Wash all fruit and veggies

Cut corn off the cob and rinse to make sure no hairs are left behind

Cut grape tomatoes in half

Dice red onion

Take all ingredients and place in mixing bowl and mix. Serve

 

Raw Vegan Strawberry Cheesecake

I have never liked...ok let's be honest tried cheesecake. I'm not a fan of cheese in general even before I started living a vegan lifestyle so the thought of a cake tasting like cheese just grossed me out; although I've been told it doesn't taste like cheese. Still not my favorite. I have no clue why I made a raw cheesecake I was just hoping to make a raw dessert. Thus this is what I came up with!

***recipe adapted from therawtarian  

What you'll need:

 Yields about 8-10 cakes with a tad left over.

Crust:

1.5 cups walnuts

1/2 cup Medjool dates plus 4 extra

About 1/4 cup water: can add more or less. 

Topping:

6 strawberries

2 dates

Hemp seeds

Filling:

2.5 cups raw cashews

1/2 cup lemon juice

1/2 cup agave

1/4 cup water: can use more or less 

1/2 cup melted coconut oil

Directions:

First, make the bottom layer or crust. Mix all the crust ingredients in a food processor, should be a sticky consistency. Adding more water if extra dry; should me somewhat moist. Set aside.

Next, add all the filling ingredients in food processor and mix until smooth. Add as little water as possible so its not runny. Set aside.

Next, place all topping ingredients in blender and mix. Set aside

I used silicon cupcake holders and started layering all the ingredients. First, place the crust in the  bottom and smooth out. Use as little or much crust as you'd like. Next, add the filling ingredients to the top of the silicon holder. Now, place in the freezer for about 45 minutes or until you can remove the silicon holders and they don't stick to the sides. After in the freezer and hard, remove the silicon holders and remove the cake. Finally, cover with the strawberry topping; as little or much as you'd like. Top it off with a slice of strawberry or fruit of your choice and I added a few hemp seeds. Enjoy!

Blueberry and Strawberry Crumble

My fridge is overloaded with strawberries and blueberries and I wanted more of a comfort food so I came up with a strawberry and blueberry crumble. I used a single oval ceramic dish but a small baking pie pan would also work.

What you'll need:

Filling:

1cup blueberries 

1 cup diced strawberries (can be whole or diced)

1 tbs corn starch

1 tbs lemon juice (can always add more)

Crumble:

 1/2 cup gluten free whole wheat flour

1 tsp baking powder

1/4 cup raw sugar

1/4 tsp cinnamon

Pinch of nutmeg

Pinch of salt 

2 tbs non dairy butter

1/4 non dairy milk

Direction:

Turn oven to 450 degrees

In bowl mix all filling ingredients.

Mix all crumble ingredients in separate bowl.

Place filling in pan or dish and use hands or spoon to cover the top with crumble. You can spread it to cover it all or just place little spoonfuls.

Bake for about 25 minutes or until top crumble is brown.

 

Banana pancakes!

Recipe adapted from Fitness Magazine:

Makes about 10 small and 5 large pancakes.

What you'll need

• 1 1/2 cups unsweetened almond milk (or non-dairy milk of your preference)
• 1 cup gluten free rolled oats
• 2 ripe bananas chopped
• 1/2 cup gluten whole wheat flower
• 1 Tbsp., plus 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/2 tsp. cinnamon
• pinch of nutmeg
• 1/2 tbs vanilla

Directions:

Place oats and milk in blender and mix then add rest of ingredients and blend together. Pour in hot skillet with a thin amount of coconut oil spray and cook till brown on both sides.

Enjoy!

Berry and Seed Granola

I love good granola that's not high in calories sugar and honey. I love using small amounts of granola on smoothies, fruit and just out of the jar. 

  

What you'll need:

2 cups oats (gluten free)

1/4 cup raisins

1/4 cup raw pumpkin seeds

1/4 cup Gogi berries

1/2 tsp sea salt

1/2 tsp cinnamon

2 tbs coconut oil

2 tbs pure maple syrup (I used homemade from family friend) 

1 tbs vanilla

Directions:

Turn oven to 350 degrees

Mix all dry ingredients

Place coconut oil and syrup in pan and warm so completely melted

Pour over dry mixture and add vanilla

Mix and place on cookie sheet tray covered in wax paper

Cook for 12-15 minutes and then turn over

Put back in oven for about 10-12 minutes

Take out and let cool

* be careful to not burn the berries; I burnt the first batch because the berries cook faster than the oats. You could also bake the oats for about 10 minutes then add the berries. 

Baked Avocado--wrap

Oh my were these good. I saw a post by Native Foods and had to recreate it, so here's what I came up with.

What you'll need: yields 1 serving
1 avocado

1/3 cup plain soy milk
1/2 tsp vegetable oil

2tbs whole wheat flour (for coating)

1/4 cup flax meal
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp season salt
2 tbs quick oats

Directions:
1. Turn on oven to 400 degrees
2. Whisk milk and oil and sit aside
3. Place flour in bowl and sit aside
4. Place rest of ingredients in bowl and mix
5. For the avocado I cut in half and pealed the skin off, I used a semi hard avocado with no brown. If too soft it will be hard to coat. Take the skin off and cut into strips; about 4 strips per half avocado.
6. Coat with flour, then milk and oil mixture then in seasoning mixture until evenly coated. Use hands/spoon if needed.
7. Place on baking sheet tray with wax or parchment paper and bake for about 15 minutes; turning over about half way through. Cook until browned/slightly crispy.

I used mine and made a wrap using cilantro/garlic hummus (recipe on recipe page) red leaf lettuce, onion, tomato and peppers!

Sweet potato fries:
I used coconut oil and sprinkled with season salt.

No Bake Date Squares

I have never eaten dates before and was a little skeptical but I can now say I love them!

What you'll need: (I cut the recipe in half, below is the full recipe)

Crust:
1.5 cups walnuts
1.5 cups oats
1/2 tsp salt
10 Medjool dates--pitted
1/4 cup coconut oil

Date Filling:
20 Medjool dates--pitted
1/2 cup water

Directions:
Line metal pan with 2 pieces of wax paper, 1 horizontal and 1 vertically. In food processor mix oats, walnuts and salt until crumb like. Now add the 10 dates and pulse until crumb like. Melt coconut oil and pour onto mixture and mix until sticky. *you may have to add more coconut oil. Remove from food process and place in separate bowl and set aside about 3/4 of mixture and place rest of mixture firmly into lined pan. Make sure its even

Next, place water and 20 dates into processor and mix. You will have to wipe sides a few times as it is very sticky. It will form into a paste.

Finally, place the date paste on top of the already firm mixture and spread evenly, next sprinkle the remaining 3/4 of the mixture on top. Refrigerate for about an hour so it hardens. Cut into squares in serve or freeze.



*recipe adapted from ohsheglows.com

Cilantro/Garlic Hummus

What you will need:
2-3 cloves garlic (minced)
2-3 tbs cilantro
2 tbs olive oil
1 can unsalted garbanzo beans (hold half can of juice)
4 tbs lemon juice
1 tsp salt
1/2 tsp ground nutmeg

Directions:
Mix all ingredients in food processor and blend until creamy. Serve with pita, with veggies or on sandwiches and wraps.

-You can add more or less cilantro and garlic depending on what you prefer. Add as you go!

Avocado Dressing

Can be served over pasta, salad or as a dip for veggies!

What you'll need:
1 ripe avocado
1 tbs lemon juice (keeps the avocado from turning brown)
1/4 cup tahini
2-3 tbs cilantro (more if you like taste)
dash of salt and black pepper

Directions:
Place all ingredients in small food processor and pulse until completely mixed.

Tofu Balls

These were amazing; tasted just like meatballs.
--recipe adapted from @whollyvegan

What you'll need:
1 8oz package of firm tofu (drained)
1 small onion (finely chopped)
2 cloves of garlic cloves minced
1 tsp mustard (I used Dijon)
1 tbs Tamari
1/2 cup flax meal
salt and pepper to taste

Directions:
Mix all ingredients in a bowl and form into small balls. Heat a small amount of oil (I used coconut) in pan. Fry tofu balls, and turn on occasion until brown.

Serve over pasta, rice or raw zucchini noodles.

Sweet Potato Chips

I have always really liked sweet potato fries but they were usually fried and full of salt so until I became vegan Ive tried to make them more guilt free!

You'll need:
A large or small sweet potato, depending on how much you want to make
Oil-I use coconut but olive will do

(to taste)
Rosemary
Salt
Pepper

Directions:
Turn on oven to 400 degrees(I use a convection oven; so cooks pretty fast)
I use a serrated knife and cut the sweet potato in thin round circles (you could also cut into strips)
I lightly grease the pan with oil or you could put on wax paper
I place the sweet potato's on the pan leaving room between each piece
I next will sprinkle with a dash of salt and pepper (I am a huge fan of Rosemary so you could also sprinkle some on if you want)
Next, place in oven for about 15 minutes
Take out of oven and flip over so both sides are brown
Place in oven for another 15 minutes
Take out and serve

--the time may vary depending on how thick or thin the strips/slices are or how crispy you like them.

Todays a new day!

Rise and Shine Everyone!

I have to admit, the past week has been a struggle for me. Now that I am home for the summer with nothing to do, all I want to do is eat. Im used to my school schedule and now that Im home Im missing that structure. I have eaten way to  much and not nearly enough exercise.

Prior to my race on the 5th I hurt my big toe and it caused me tons of pain so I just took Tylenol and iced it, hoping it would be ok before the race. It wasn't ok thus why I think my time was so much higher than expected. As I am still in pain when I go running it has really dampened the already sour mood. So im trying to stay active and not run but if you know me you know that id run with any injury...I don't recommend it.

So today's a new day, I woke up and had a fruit smoothie which is my favorite and for me I have no excuses because I have a gym in my house...no excuses right? So I think Im going to hop on the bike and put in a few miles! I just continue to remind myself that summer is around the corner and Im not happy with how I look right now. Theres still work that has to be done.

Finally, thank you all for your sweet comments and support with this new blog thing, I think its a great way for me to share past everything on Instagram. If there anything in particular you would like me to address or talk about. Let me know. ---Also, the cauliflower bites are an adapted recipe from @irresistiblyvegan on Instagram; check her out she has some awesome vegan food options.

xx-Amber

Real Fruit Ice cream

Many people will ask how did you give up dairy; either cheese or milk? To be honest, it was pretty easy, because prior to living a vegan lifestyle, when I lost 100 pounds I did not eat any dairy products. I did though eat dairy when it was an ingredient in a dish; but that was pretty rare so transiting to vegan was not that hard for me. Its just those food item that say May(does) contain dairy or milk.

 One thing Ive always loved was vanilla ice cream, and only vanilla nothing else. So when I was craving ice cream last month I thought why not use the fruit and soy milk in my fridge and make it happen...so here it is dairy free homemade ice cream!

You will need to use 1 cup of fruit: frozen or fresh
1/2 cup dairy free milk

Blender of some sort or food processor

Place the milk and fruit in blender and mix until a thick constancy, you can always add more fruit or milk as you go. When I cook I never measure anything just add as I go....I get that from my mom!


Next place in freezer for about 30 minutes and you have ice cream (if you use frozen fruit it wont take as long to freeze)

Below is strawberry and Mango:

My daily meal plan:

So I was asked what do I eat in a typical day. Here is just an example of what a typical day consists of:

Breakfast:
I always eat fruit for breakfast and a lot of it. Either in a fruit or veggie form and a large glass of water
If raw fruit I may eat:

• an apple
• an orange
• a banana
• a pear
• watermelon
• strawberries

In a smoothie form

• my favorite combo is strawberries, mango, 1-2 bananas, peaches, ice and water-I dont use any milk or yogurt. I personally think its added calories and fat that I dont need.

In a juice form:

• look under my recipes page under juice for some ideas.

Snack 1:
I will choose one of these options:

• cucumber or peppers with hummus--I loveee hummus
• watermelon
• 1 serving of salt free pretzels
• any fruit or veggie

Lunch:
I will usually eat a salad or wrap. With tons of veggies and fruit. Fruit is great on salads; my favorite is strawberries or blueberries. As for dressing I use hummus, guacamole, homemade Italian dressing  lemon or lime juice. I think people will eat a salad but they put a gallon of ranch or a creamy dressing and that's just wasted calories. I will also add raisins and roasted seeds, beans, ect

For a wrap it will be like a salad in a wrap, and on occasion I will add meatless chicken or tofu. Also a large glass of water and some kind of fruit or veggie on the side. I use Ezekiel bread or flax wraps.

Snack 2:
Same as snack 1; just a different combo and water.

Dinner:

Dinner is usually always plant based. I eat tonsss of veggies but on occasion I will have pasta/qunioa/brown rice/lentils with pesto, homemade red sauce, mixed veggies or like a Marsala sauce.
Other options:

• veggie burgers
• tofu cooked-baked or grilled
• tempeh-only have eaten it a few times, not always sure what to do with it.

I am obsessed with sweet potatoes so I eat a lot of those. I make a lot of things as I go or what ever I have on hand

Snack 3:
I tend to stay up late and eat dinner around 6 or 7 so by 12 I'm hungry so ill have some veggies or fruit.

As you can see I eat a lot of veggies and fruit and drink about a gallon of water a day. I'm not perfect so I do eat chocolate and some unhealthy foods on occasion.

My mouth is on fireeeee!

So I made this recipe for Cauliflower bites and OMG were they good! They were super spicey, not much of a huge hot sauce fan but after being in the fridge for a few hours it helped.

What you ll need:
1 head of cauliflower
1 cup milk (I used organic soy milk-but any non dairy milk will do)
1-1.5 cup whole wheat flour (or regular)
1.5-2 tbs garlic powder
.5 tbs oregano
.5 tbs of cumin
pinch of salt and pepper
Pinch of red pepper flakes
1-2 cups Buffalo sauce (I used Franks hot sauce but you could also use Cholula but not sure if that one is vegan or not)(I also added more on top after they came out of the oven)

Directions:

Turn oven onto 450 degrees (I use a convection oven)
You will need to break (or cut) the cauliflower into small pieces (or large depending on what you like)
Combine all the indigents and mix well in a large ixing bowl.
Add cauliflower to the bowl and I suggest using your hands so its coated evenly. (it ake be somewhat sticky) I had to add a little extra milk because it was pretty thick or you could reduce the amount of flour.
Place the coated cauliflower on a baking sheet that is covered with parchment paper/wax paper and bake for about 20 minutes or until crispy/golden
Take out of oven and coat with hot sauce
Bake for about another 10 minutes or so until crispy


Enjoy and be prepared to drink a glass of milk or a loaf of bread if your not a fan of spicy foods.

--recipe adapted from @irresistablyvegan 

Juice:

Today's Juice was Delicious. I loving adding different fruits and veggies to see what they taste like!

Today I used:
1 Large cucumber
2 green apples
1/2 lemon
1 bag of spinach

Heres some other combos:

1 cucumber

1/2 cup carrots

1 cup pineapple

1 orange

1 apple

1/2 lemon

 

2.5 cups carrots

1 apple

1 small ginger root

1/2 lemon

1 orange

1 apple

1 cup carrots

2 cups spinach

1 cucumber

3/4 pineapple

 

 

Who ever thought of grilling pineapple?

Who knows, but whoever did is a genius. I absolutely love grilling pineapple; it become super sweet and is a perfect summer snack or meal.

A few things you can do with it:
--Make into kabobs
--Cut pineapple horizontally so its a sphere shaped and you can grill and add to a sandwich or a burger. Almost like a tomato
--Some people add brown sugar- thus its super sweet
--Add to salads
--Make a chutney out of it and add to wraps, pasta or just for dipping

"Grilled pineapple spears are vitamin-rich, low calorie and simple to make. Pineapple has natural sugars that create a caramelized crust from the grill’s high heat. This crust has an intense, citrus flavor and a light crunch, providing contrast to the soft flesh within. Serve grilled pineapple spears as an exotic dessert at an outdoor gathering or eat them as a light snack." http://healthyeating.sfgate.com/nutritional-information-grilled-pineapple-spears-1521.html


One of my favorites is making veggie kabobs and adding pineapple:

Loaded Baked Potato

One of my favorite foods before I started my healthy journey was stuffed baked potatoes with a pound of salt and butter and cheese. So I wanted to create something healthier.

What you'll need: (1 serving)
1 sweet potato
1/3 cup broccoli
1/4 cup shaved carrots (I used a veggie peeler)
1/4 cup diced mushrooms
1/3 cup diced tomato's
1/2 tbs earth balance butter
1.5 tbs finely chopped cilantro (more or less to taste)
Dash of salt and pepper

Directions:
Bake sweet potato in the oven at 400 degrees for about 40 minutes or until soft.
Cook all the veggies (I used Pam spray and water and just softened them)
Take out of oven and let the potato cool.
After cooled, cut potato in half and take out the filling and place into a bowl. While in bowl add butter cilantro salt and pepper and mix well.
Next, place mixture back into the empty potato skin shell.
Finally top with veggies and serve

My Favorite Guacamole

I love avocados in general, but I love guacamole. I add it to salads, wraps, sandwiches or just eat it straight out of the bowl.

 

I say "an avocado a day keeps the Doctor away".

 

What you'll need:

1-2 avocados

1/2 red onion minced

2 tbs cilantro

1tbs fresh lemon juice (keeps it from turning brown)

1/2 teaspoon sea salt

Dash pepper

 

Directions:

Take the avocado and cut in half and remove the seed. Take out the "green stuff" and place all ingredients in a food processor and pulse a few times or until its the consistency you like. Some like it really chunky some really thin.

 

The thing with cooking you can do whatever you want. Add or subtract-cook longer etc. All up to you.

 

Stuffed Sweet Potato Sandwich

This little creation was totally random and what I came up with because I had an empty fridge!

What you ll need:
A sweet potato or yam
1 avocado
Lettuce
Tomato
Pepper (I used yellow and orange)

Directions:
Cut the sweet potato into thin slices and place on baking sheet and place in oven for about 25 minutes or until golden.
      -I know people who use coconut oil and "fry" in pan also
Make your guacamole--check out my recipe or make your own
Thinly slice the peppers and tomato

Make into sandwich:
Potato
Lettuce
Tomato
Guacamole
Pepper
Potato

Banana Oatmeal Raisin Cookies

These cookies are so easy, cheap and healthy! I love oatmeal raisin cookies and wanted something guilt free and less sugar so here is what I came up with.

Banana Oatmeal Raisin Cookies

What you ll need: (you can add more or less to your liking)
1/2 cups oats-rolled or whole
1/4 cups raisins
1-2 smashed bananas, have to be pretty ripe, if green wont work properly
1 tbs vanilla
1/2 tbs Cinnamon

Directions:

Turn oven on to 350 degrees
Mash banana(s) and set aside
In large mixing bowl mix the rest of the ingredients
Now add bananas to the mixture
Roll into ball form
Place on cookie tray with either parchment paper or lightly sprayed with cooking spray
Cook for about 15-20 minutes or until turning brown

Take out of oven and eat as a snack or breakfast

Lettuce Wraps

One of my new favorite lunches is lettuce wraps. They are so simple and give salads a little twist. I could eat salad all day but it has to have tons of veggies on it....I hate boring salads.

For the lettuce wraps I just judged on how much I liked of each, and I didnt want it to fall apart so here is what I used:

Romaine lettuce stalks
White Northern beans--you could also use black
Cucumber
Red and Orange Pepper
Red Onion
Avocado--my fave
Tomato
Franks Red Hot sauce

Dairy Free Pesto

Here is the recipe for my moms pesto! I use rice noodles; they are gluten free and a lot less calories and carbs. I found them in the gluten free section of my grocery store.

3-4 cups basil (I love basil, so I always add more)
3-4 cloves garlic
1 teaspoon salt
6 tablespoons extra virgin olive oil (I try to use as little as possible)
1 lemon (about 3 tbs)
6 tbs walnuts

Place all in food processor and mix until paste like

Peanut Butter Cups

As posted tonight on Instagram; here is the recipe for the peanut butter cups!

What you need:
1 bag of chocolate pieces--I used Enjoy Life brand soy, nut and dairy free
Peanut Butter- Id recommend about 1/2 cup--more or less depending on how much you like
Silicon Cupcake Cups

Directions:

I used a small sauce pot and added water and brought to a boil; I then placed a large ceramic bowl on top so that the steam would heat up the bowl.
Next place about half the chocolate in the bowl and stir until melted.
Next, put about a spoonful of chocolate on the bottom of the cupcake holder and smear some chocolate on the sides.
Next, put into freezer for about 5 minutes or until chocolate has hardened.
Now, take out of freezer and add about 1 spoonful of pb or to desired preference.(it will be in layers...chocoalte-pb-chocolate)
Next, melt the rest of the chocolate and cover the pb so that no pb is showing. Make sure it is all covered.
Finally, put into freezer so that all the chocolate has hardened.

You will most likely have to let sit for a few minutes, don't bite right in because you will most likely break your teeth. You can add as much chocolate or pb as you desire.  Enjoy! xx

Yayy! So I finally chose to start a blog and share with you all my recipes, tips and just everyday adventures that I don't share on Instagram.