• Skip to main content
  • Skip to primary sidebar

cookiestokale

Savory Vegan Crepes Recipe | Yummy Recipe Ideas- Find Here!

Oct 13, 2020 · Leave a Comment

Savory Vegan Crepes Yummy Recipe

Crepes….they’re awesome. I don’t eat them often, but whenever I do, I am reminded of how comforting and delicious they are.

This morning, it was snowing, I was freezing, and I had a random craving for crepes. I haven’t gone to the grocery store lately, and I am really low on fruit right now.  I looked in my fridge. I saw that I had kale and artichoke hearts, and got my creative brain thinking.

Savory Vegan Crepes Recipe

Savory Crepes? Well, that sounded ridiculously yummy. Yes, I would make savory vegan crepes. Now what….

Well, I love spinach and artichoke dip, so why not create a filling using kale, artichokes, and my recent favorite: Tahini with a drizzle of honey and lemon?

These sounded amazing in my head… now to execute.

The verdict? OMG AMAZING. How do I know? My fiancé Keith ate them ALL. Every last bite.

Normally he will taste my “healthy” recipes, appreciate them, and even admit that they are really tasty! Then he will ask me to make him pigs in a blanket…(it’s a work in progress)

The fact that he not only liked these, but LOVED these got me really excited!!!

Savory Vegan Crepes

Savory Vegan Crepes

Kale
These little beauties are delicious for breakfast, lunch or dinner! Drizzle honey on them for the perfect bit of sweet to savory ratio.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Servings 3 Crepes

Ingredients
  

FOR THE CREPES

  • ⅓ cup quinoa flour
  • ⅓ cup milk
  • 1 chia egg (see note)
  • ¼ tsp baking powder
  • ¼ tsp dried rosemary
  • ¼ tsp dried parsley
  • ½ tsp fresh basil chopped
  • ⅓ cup water (add a TBS or twomore if batter is still thick)
  • ½ TBS nutritional yeast
  • ⅛ tsp salt and pepper
  • optional: red pepper flakes

FOR THE FILLING

  • 1 cup kale chopped
  • ½ cup artichoke hearts chopped
  • ½ TBS lemon juice
  • 1 garlic clove minced
  • 2 TBS coconut milk
  • 2 TBS nutritional yeast
  • 1 TBS tahini
  • ½ tsp honey
  • Pinch of Salt
  • additional ½ tsp honey fordrizzling
  • additional 3 TBS vegan cheese

Instructions
 

FILLING

  • Spray a pan with non stick spray. Add kale, artichoke hearts, garlic, coconut milk, and lemon juice, stir and allow to cook for about 3 minutes. Add remaining ingredients (EXCEPT vegan cheese). Combine completely and cook until kale is wilted. Cover to keep warm and set aside

CREPE

  • In a small bowl, combine all crepe ingredients and stir completely. Spray a pan with non stick cooking spray and turn to medium heat. Pour ⅓ of the batter into the pan and allow mixture to spread out into a big flat pancake shape (you may have to tilt the pan to get desired shape). Cook for about 1 minute on first side, flip, cook another minute on opposite side. Transfer crepe to a plate to cool. Repeat to make 3crepes.
  • Once crepes are cooked and cooled, spoon ⅓ of the mixture into each crepe and add 1 TBS cheese. Fold crepe over.
  • Reheat pan. Spray with non stick cooking spray and turn to medium heat. Lay each filled/folded crepe in the pan and allow cheese to melt through (cooking for about 2 minutes on each side).Transfer to a plate, and drizzle with additional ½ tsp honey.
    Enjoy!

Notes

To make Chia Egg: 1 TBS chia seed mixed with 3 TBS water, put in fridge for 15 min to set
You may want to add some extra honey or salt to your finished product depending on your desired taste!
Keyword Savory Vegan Crepes Recipe

Even though Keith ate most of these, I still managed to sneak in a bite…or 4

**On another note, My ebook (CO-created with the beautiful and talented Jane over at Fit For Broadway ) is almost done!!! More updates for release date, and event coming VERY soon!!!

Uncategorized

Cauliflower Bread Veggie Sandwich With Avocado Spread- Yummy Recipe!

Oct 13, 2020 · Leave a Comment

Cauliflower Bread Veggie Sandwich With Avocado Spread Recipe

Since giving up gluten, one of the things I miss most is a good sandwich! I know, I know, there are lots of gluten free options, but I personally tend not to like them. When I’m out and about, I usually opt for some sort of salad, so my life tends to be virtually sandwich-less.( Insert sad face here.)

A couple of weeks ago, I went to a place called “Lenny’s” with a friend. They feature a make your own salad bar, and lots of yummy sandwiches and wraps. I ordered a salad, but my friend ordered a gorgeous veggie sandwich. It looked amazing. I envied each bite she took! Three weeks later, I was still thinking about that amazing sandwich.

I knew that I wanted to create a “bread-less” version of a sandwich. I wanted it to boast beautiful colors, satisfying textures, and complimentary flavors!

Cauliflower Bread Veggie Sandwich Avocado Spread Recipe

Clearly, I am obsessed with replacing grains with cauliflower. I used my Cauliflower Crust Pizza recipe, and simply formed thick square patties. Out came BREAD!!! Now, I’m not completely delusional. I know that cauliflower bread isn’t exactly like real bread. That being said, it totally satisfied my craving, and enabled me to create exactly what I wanted: A LOADED veggie sandwich!!!

Cauliflower Bread Veggie Sandwich With Avocado Spread

Cauliflower Bread Veggie Sandwich With Avocado Spread

Kale
This recipe for Cauliflower Bread Veggie Sandwich with Avocado Spread is absolutely delicious. It satisfies those cravings for traditional a traditional sandwich and is Paleo, vegan, gluten free, low-fat, and low-carb!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Snack
Cuisine Paleo, Vegan, vegetarian
Servings 2

Ingredients
  

BREAD

  • 2 cups riced cauliflower
  • ¼ cup egg whites (about 3 eggwhites)
  • ¼ cup flour of choice
  • 2 TBS nutritional yeast (or parmcheese)
  • ½ tsp dried basil
  • ½ tsp dried rosemary
  • ½ tsp salt

AVOCADO SPREAD

  • ¼ avocado mashed
  • 1 TBS Plain coconut milk yogurt(or yogurt of choice)
  • ½ tsp cumin
  • ½ tsp garlic powder
  • optional: hot sauce

VEGGIES

  • Romaine Lettuce
  • Sprouts
  • Bell Pepper Sliced
  • Tomato Sliced
  • Radish Sliced Thin
  • Carrots Julienned (Or Use AVeggie Peeler)
  • Pickles

Instructions
 

  • Preheat oven to 450 degrees
  • In a bowl, combine all bread ingredients, stir well
  • On a sprayed baking sheet, create bread like shapes, make sure they are somewhat thick (about 1 cup per slice)
  • Bake for about 20-25 minutes, or until the edges have browned and the center is cooked through
  • Remove from oven and allow tocool
  • In a small bowl, mash avocado, and combine remaining avocado spread ingredients. Mix well
  • Once bread has cooled, spread avocado mixture on one slice, top with desired veggies, top with second slice of bread
    Enjoy!

Notes

*For vegan version CLICK HERE
*For directions on how to "rice" cauliflower CLICK HERE
Keyword Cauliflower Bread Veggie Sandwich With Avocado Spread Recipe

There you have it!  A bread-less sandwich! I don’t think my obsessed with cauliflower bread is going to go away any time soon, but I’m not mad about it 🙂

Uncategorized

Coffee Chia Seed Pudding Parfait | Dessert You can Eat For Breakfast!!

Oct 13, 2020 · Leave a Comment

HI FRIENDS!!!! Ok, Ok, I know it’s been a while, but I have some really good excuses! For the last three weeks I was working on a workshop of an awesome new musical! I literally would come home from rehearsal, make something fast to eat, and fall asleep (roughly around 9pm). It was exhausting, but was such an incredible experience. Everyone, from the cast to the creative team, was not only overwhelmingly talented, but kind and generous too. Sometimes I have to reflect on how lucky I am to do what I do!

Oh yea, and I’m getting married in three weeks. WILD!!!! I’ve been so crazy with planning, appointments, finalizing, and organizing, that I haven’t even thought about getting creative in the kitchen. I promise that I’m back. This blog is so special to me and I really don’t want to lose hold of it!

Since my time has been so limited, I wanted to make something fast and easy. I happened to have some leftover coffee on hand and decided to utilize it. I find that chia seed puddings are always a hit!  Cherry Coconut Chia Seed Pudding Parfait and Strawberry Shortcake Chia Seed Pudding  are both favorites of mine, so why not add another option to the rep list!?

This Parfait includes some of my favorite ingredients: Chocolate, Coffee, Oatmeal and Chia seeds.  I am in love with how these parfaits look and had so much fun getting creative with the layers! The chia seed pudding has an amazingly creamy coffee flavor. Since I am obsessed with coffee, I decided I wanted the oatmeal to boast a delicious java taste as well! Combining cacao powder and coffee lends to a perfectly flavored oatmeal.

I wanted there to be some crunch, so I added cacao nibs, and Dark chocolate covered espresso beans (*yes these are a bit of an indulgence, but they are also awesome… go for it). Thin layers of banana give this a beautiful hint of sweetness and add anther texture to the dish.

Not only is this delicious, but it is packed with protein, healthy fats, and slow release carbs. It’s a great way to start your day! If I were eating this for breakfast, I may replace the chocolate covered espresso beans with cacao nibs, or even some coffee beans. If you’re cool with a little indulgence for breakfast, then go crazy!

Coffee Chia Seed Pudding Parfait

Kale
This recipe for coffee Chia Seed Pudding paired with Coffee Oatmeal is absolutely delicious. Layers of crunchy cacao nibs and sweet bananas give this parfait gorgeous texture, while adding those necessary nutrients giving you energy to start your day! Add some Chocolate covered espresso beans to make it a dessert 🙂
Print Recipe
Cook Time 3 mins
Total Time 3 mins
Course Breakfast, Dessert
Cuisine Vegan
Servings 2 people

Ingredients
  

COFFEE CHIA SEED PUDDING

  • ¼ cup chia seeds
  • ¼ cup coconut milk
  • ½ cup coffee (hot or cold)
  • 1 packet stevia
  • ½ tsp vanilla

COFFEE OATMEAL

  • ¼ cup dry oatmeal
  • ½ cup brewed coffee
  • 1 packet stevia
  • pinch of salt
  • 1 TBS cacao powder
  • ¼ tsp vanilla
  • OTHER LAYERS (optional)
  • Cacao nibs (about 1-2 TBS)
  • Cacao nibs (about 1-2 TBS)
  • Chocolate covered espresso beans

Instructions
 

  • In a jar or tupperware, combine all Chia Seed Pudding ingredients
  • Mix well, cover, and allow to set overnight in fridge
  • Combine Coffee oatmeal ingredients. Microwave for about 1½minutes
  • Allow oatmeal to cool
  • ENJOY!
    In desired glass, spoon layers of Chia Seed Pudding, Oatmeal, Cacao nibs, Bananas, etc
Keyword Coffee Chia Seed Pudding Parfait, Coffee Chia Seed Pudding Parfait Recipe

Have an amazing weekend!!!

Uncategorized

Butternut Squash Quesadillas- Butternut Squash Quesadillas Vegan!

Oct 13, 2020 · Leave a Comment

WELCOME SPRING!!!!! Finally, mother nature is giving us East Coasters a break from the dreary winter. This weather instantly puts me in a good mood! I don’t know about you, but I find when the weather is nice, I’m even more motivated to get up and workout. I’m definitely a morning workout lady, but when it’s cold, wet, snowy and dark, it’s hard to find the inspiration to get my butt out of bed and to my workout.

This morning, I woke up early, and took a nice long walk over to Flywheel for a flyBARRE class! “Barre” workouts are the best. They utilize small pulsing movements and light weights to target specific body-parts. This class is hard, but it kicks ass.  A lot of people are intimidated to try a new workout, but the instructors at this studio are amazing, kind and welcoming. Do yourself a favor, try something new. Your body will thank you!

After my barre class, I noticed that my friend Bree Branker was teaching a FlyWHEEL class(spinning), and quickly jumped on a bike. If you live in NYC, do yourself a favor and get to her class. She is seriously one of the best instructors I have ever had the pleasure of taking! Productive/sweaty spring morning complete!

Clearly, this post isn’t all about working out. I mean if it was, would I be adding these mouth-watering photos of these yummy quesadillas?

As I mentioned in an earlier post, I had my bachelorette party last weekend! To start the night off, my gorgeous friends took me to a delicious Mexican restaurant called “Dos Caminos.” Ever since that night I have been craving quesadillas, and who am I to deny this craving?!

One of my favorite things about a good quesadilla is the texture. The outside is fantastically crunchy, and the insides are gooey and satisfying. Since I am clearly in love with butternut squash, I decided that the perfect quesadilla should highlight this perfect squash! The combination of simple flavors lends to a serious blast of flavor. GET INTO THIS RECIPE!

Butternut Squash Quesadillas

Kale
These Butternut Squash Quesadillas boast the perfect flavor combinations to create an incredible dish. This is a healthy twist on a classic Mexican favorite. Gluten-free, Sugar-free, Vegan, Vegetarian, Fat-Free, and delicious!
Print Recipe
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Appetizer
Cuisine Mexican
Servings 1 Serving

Ingredients
  

  • ½ cup mashed roasted butternut squash (about ½ small squash)
  • 4 mushrooms sliced
  • ⅛ cup onion chopped
  • ½ cup baby spinach
  • ⅛ cup red bell pepper chopped
  • ¼ cup dairy free milk
  • 2 TBS water
  • 1 slice or ⅛ cup cheese of choice (I used galaxy brand rice cheese)
  • 1 slice or ⅛ cup cheese of choice (I used galaxy brand rice cheese)
  • ½ tsp cumin
  • ½ tsp garlic powder
  • salt to taste
  • optional: hot sauce, salsa

Instructions
 

  • Pre-heat oven to 450 degrees
  • Spray baking sheet with non-stick cooking spray
    Place half squash flat side down and roast for about 35-40min or until soft. Allow to cool (leave oven on)
  • Spray a pan with non-stick cooking spray.
  • Turn flame to medium heat and cook mushrooms, onion, and spinach until soft
  • Add butternut squash, milk and spices and mix all veggies together. Allow milk to absorb
  • Take wrap, spoon veggie mixture onto half of it. Add cheese on top of veggies, and fold other half of wrap over.
  • Bake for about 10 minutes, or until wrap is browned
    ENJOY!

Notes

*If you pre-make your butternut squash, the cook time on this is really short!
Keyword Butternut Squash Quesadillas Recipe

Hope you’re all having a fantastic Saturday!

Thanks for stopping by 🙂

Uncategorized

Lower Calorie Pecan Pumpkin Butter | Simple Delicious Recipe!

Oct 13, 2020 · Leave a Comment

I have always been seriously allergic to peanut butter. If I ingest anything with peanut, I go into anaphylactic shock.

“Anaphylactic shock: A widespread and very serious allergic reaction. Symptoms include dizziness, loss of consciousness, labored breathing, swelling of the tongue and breathing tubes, blueness of the skin, low blood pressure, heart failure, and death. Immediate emergency treatment is required for this type of shock, including administration of epinephrine in the case of bee or wasp stings.”

It’s absolutely terrifying, and for a really long time I avoided ALL nuts. A couple of years ago, I learned that peanuts aren’t actually nuts but are legumes. I have subsequently discovered that I am not allergic to nuts at all, and that legumes are the culprit!! I still till tend to avoid most nuts, but I do feel comfortable eating pecans and pistachios.

I’ve always wanted to make my own nut butter. I absolutely love sunflower seed butter, but mot brands have added sugar.  I LOVE pecans, and have rarely seen pecan butter on grocery store shelves. Homemade pecan butter sounded pretty perfect to me! By making my own, I  avoid any unwanted ingredients and am aware of exactly what I’m putting into my body!

Sometimes, to save calories, I will mix sunflower seed butter with pumpkin puree. I adore the taste, and it bulks up the volume of sunflower seed butter without adding any calories or fat! I decided to combine pecans and pumpkin to make a deliciously sweet, lower calorie nut butter!

Lower Calorie Pecan Pumpkin Butter

Kale
This Lower Calorie Pecan Pumpkin Butter recipe is absolutely delicious. It is just the right amount of sweet, and delivers that rich nutty taste that we love. Cinnamon, pumpkin pie spice, and vanilla round out the recipe beautifully.
Print Recipe
Prep Time 3 hrs 10 mins
Total Time 3 hrs 10 mins
Course Nut Butter
Cuisine Vegan

Ingredients
  

  • 1 cup raw pecans
  • ¼ cup milk of choice
  • ¾ cup pumpkin puree
  • 1½ tsp cinnamon
  • 1½ tsp pumpkin pie spice (or more cinnamon)
  • 1 tsp vanilla extract
  • 8 drops of liquid stevia (or 1 packet stevia)
  • 1 tsp honey
  • ¼ tsp salt

Instructions
 

  • In a bowl, soak pecans in water for about 3 hours
  • Drain water
  • In a food processor, combine remaining ingredients
  • Blend on high or until a soft and creamy texture is achieved
    Enjoy!
  • Serving is 2-3 TBS
Keyword Lower Calorie Pecan Pumpkin Butter Recipe

This is my new favorite treat. Today I ate it on a banana before my workout and I felt amazing! It’s light, sweet, and perfectly satisfying!

Hope you’re having a fantastic Tuesday!

Uncategorized

Raspberry Lemonade Tart Popsicles | Healthy Simple Summer Recipe!

Oct 13, 2020 · Leave a Comment

Happy Mothers Day!!!!

I am lucky to have such an incredible mother. She has always supported my dreams, and has helped me become the person I am today. My mother is strong, beautiful, intelligent, other oriented, selfless, giving, dependable, kind, loving, supportive ….I could go on and on. I love and admire my mother more than she could possibly know, and am grateful that we have such a strong relationship! So to all of you Mothers, or Mothers to be:

So,  New York has been quite warm lately!! HORRAY FOR SUMMER APPROACHING!!! When it’s hot outside, I crave cold snacks! (surprising I know). I mean what is better than a frosty popsicle on a summer afternoon!? NOT MUCH.

You can buy lots of popsicles at the grocery store. Lots of them are made with all natural ingredients, and are pretty good options when it comes to snacking. That being said, they can be expensive, and usually have added sugars.

About a week ago, I went on amazon and ordered these bad boys:

These popsicle molds were exactly what I needed to create  refined sugar-free, all natural, homemade popsicles! This is a great way to make a guilt free treat! You can add any fruit you want, or even throw in some greens. It’s a great way to sneak in some extra vitamins and nutrients into your kid’s (or in my case fiance’s) diet!

I will admit, the ones I made are pretty tart. I love anything sour, so I wanted to make these super flavorful and “zingy” ( I may have made that word up, but I’m allowed because it’s my blog!) I added some coconut milk yogurt to balance out the sourness of the lemons, and just a bit of thyme to add another layer of subtle flavor. I also snuck some chia seeds and hemp seeds in there for an extra nutritional punch!

Raspberry Lemonade Tart Popsicles

Kale
These Raspberry Lemonade Tart Popsicles are the perfect treat for a hot summer day. They are loaded with healthy ingredients, and are just the right amount of tart:sweet.
Print Recipe
Course Dessert
Cuisine Vegan
Servings 8 servings

Ingredients
  

  • 1 cup frozen raspberries
  • juice of 2 lemons
  • 1 TBS chia seeds
  • 1 hemp seeds
  • ½ cup coconut milk yogurt
  • ½ cup water (or more)
  • 1 tsp fresh thyme
  • optional: 1 packet stevia

Instructions
 

  • Combine all ingredients in a blender
  • Blend on high
  • Transfer liquid to popsicle molds
  • Freeze for at least 3 hours
  • Run under hot water to release from molds
    ENJOY!
Keyword Raspberry Lemonade Tart Popsicles Recipe

I am going to warn you all, Be prepared to see more popsicle recipes in the near future. I’m kind of obsessed with these now, and I have lots of fun idea’s for yummy frozen treats!!!

Now go call your mom and wish her a Happy Mothers day!!!

Uncategorized

Greek Zucchini Pasta Recipe | Fast, Simple, Delicious & Carb Free Recipe!

Oct 13, 2020 · Leave a Comment

Greek Zucchini Pasta

I have been getting lots of requests on how to make a simple zucchini pasta dish. This makes me super excited for a number of reasons! 1) I clearly love creating recipes and sharing them on my blog with all of my amazing readers 2) This means that zucchini pasta is becoming more popular!

Using zucchini (or other vegetables) in place of traditional pasta is a fantastic way to reduce calories and up your veggie intake. Here’s another reason you may want to substitute vegetables

(I’m about to get a little bit scientific on you guys) When you eat refined carbs (white pasta, white rice, breads etc) they are converted to sugar in your body. This sugar makes the pancreas release insulin. When your body has an excess amount of glucose (sugar), the increased presence of insulin turns that sugar to fat. That fat is stored in your body and well.. you get the idea.

Unfortunate, I know, but those are the facts folks!

Greek Zucchini Pasta Recipe

Now, I will admit, a big bowl of pasta is absolutely delicious. I will also admit that a big bowl of this Greek Zucchini Pasta is just as delicious! It’s simple, fast, and is loaded with colorful, nutrient rich vegetables.

See those gorgeous zucchini noodles? They’re made with my trusty Paderno Spiralizer. Now, if you don’t already have a spiralizer, do yourself a favor and get one! Not only are they pretty cheap ($35.00), but they are really easy to use (definitely kid friendly). I can’t even explain how exciting it is to see those beautiful little spirals being created. I know it sounds crazy, but I swear, I have so much fun using my Spiralizer.

(Note: if you buy the spiralizer from the link in my site, I get a small commission which helps to support the cost of this blog  🙂

Greek Zucchini Pasta Recipes

Greek Zucchini Pasta

Kale
This Greek Zucchini Pasta recipe is absolutely delightful. The lemon caper vinaigrette rounds out the dish beautifully. Traditional greek flavors are utilized to create a healthy and delicious meal!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Snack
Cuisine Vegan Pasta

Ingredients
  

  • 1 large zucchini (spiralized)
  • 3 TBS water
  • ½ cup red bell pepper chopped
  • ⅓ cup kale chopped
  • 3 mushrooms sliced
  • ⅛ cup red onion chopped
  • 3 canned artichokes sliced
  • 1 TBS fresh basil torn
  • 1 garlic clove minced
  • 1-2 TBS sun dried tomato sliced
  • 1-2 TBS sun dried tomato sliced
  • LEMON CAPER VINAIGRETTE
  • 1 TBS capers
  • 1 tsp olive oil
  • 1 tsp olive oil
  • ½ tsp dried basil

Instructions
 

  • First make lemon caper vinaigrette
  • In a small bowl, crush 1 tbs capers with the back of a spoon
  • Add remaining ingredients and combine completely. Set aside
  • Spiralize zucchini (see note if you don't have a spiralizer) and prepare veggies
  • Spiralize zucchini (see note if you don't have a spiralizer) and prepare veggies
  • Cook garlic and onion in pan over medium heat for about 2 minutes
  • Add water, bell pepper, mushrooms, fresh basil, sun dried tomato and kale
  • Cover and cook until soft (about5 minutes)
  • Add spiraled zucchini, sliced artichokes, and Lemon Caper Vinaigrette
  • Stir completely
    Cook for about 2 minutes or until zucchini is "al dente"
  • Transfer to bowl or plate and enjoy!
Keyword Greek Zucchini Pasta Recipe

There you have it. Fast, simple, delicious, refreshing and refined carb free!!!

I also wanted to add that I’m taking on new clients right now. If you are interested in learning more about working with me, check out my health coaching info page.

You can also email me directly at Cookiestokale@gmail.com

(that goes for health coaching inquires, or any other questions you may have!)

I’d love to hear from you 🙂

Uncategorized

Cauliflower Rice Risotto With Asparagus And Mushrooms: Healthy Recipe!

Oct 13, 2020 · Leave a Comment

Cauliflower “Rice” Risotto With Asparagus And Mushrooms Recipe

It is no secret that I am obsessed with cauliflower. It’s a great replacement in high carb dishes, and saves you tons of calories. My future father in law has actually lost over 20lbs by simply subbing cauliflower for rice, pasta, pizza etc (really proud of him!).  It’s like a miracle veggie.

I had a head of cauliflower in my fridge and have been dreaming up unique ways to use it. I’ve  recently made cauliflower crust pizza and Cauliflower Sriracha Bites, and wanted to do something completely different. I’ve never featured cauliflower rice on my blog and decided it was way over due. The winning recipe idea: RISOTTO.

Cauliflower “Rice” Risotto With Asparagus And Mushrooms

At most restaurants, risotto is usually on the menu as a vegetarian option.  Now, when I go out I like to enjoy myself, but I also like to be somewhat controlled. I never get the risotto because I know it is probably loaded with butter, cheese, cream, and other heavy ingredients (just because a dish is vegetarian doesn’t mean it’s the healthiest option!). I always forget how much I love risotto because I rarely have it. Well folks, here is a risotto recipe that is made with ZERO fat and zero complex carbs.

I’m seriously excited about this recipe! It highlights cauliflower rice in place of traditional rice, and is beautiful flavored with basil, mushrooms, asparagus and simple spices.  It literally took me about 30 minutes to cook from start to finish. It wasn’t complicated at all, and I just used ingredients that I had on hand. It was rich, hearty, and surprisingly comforting. I can see this becoming a regular meal for me (it’s also a Keith approved recipe 🙂 )

mushroom-risotto

Cauliflower “Rice” Risotto With Asparagus And Mushrooms

Kale
This recipe for Cauliflower Rice Risotto with Asparagus and Mushroom is absolutely delicious and satisfying. It's Fat-free, gluten-free, sugar-free, vegan, paleo and complex carb-free!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Main Course
Cuisine Risotto
Servings 3 Servings

Ingredients
  

  • 3 cups cauliflower riced (about ⅔ head cauliflower)
  • ¼ cup onion chopped
  • 1 garlic clove minced
  • ½ shallot chopped
  • 1 cup mushroom chopped
  • 1 cup asparagus chopped
  • ¼ cup basil chopped
  • ¼ cup water
  • ½ cup coconut milk (or almond etc)
  • 2 TBS nutritional yeast (or parm. cheese)
  • ½ cup vegetable broth
  • ½ tsp salt
  • pepper to taste
  • 1 tsp dried basil

Instructions
 

  • Using a blender, gently pulse the cauliflower so that it creates a rice like consistency
  • Spray a large pan with cooking spray
  • Turn flame to medium heat and cook onion, garlic and shallot for about 3 minutes
  • Add mushroom, asparagus, basil, and water. Cover and allow to cook for about 3-5 min or until soft
  • Uncover, add cauliflower rice and coconut milk and allow to absorb (about 5 minutes) stirring occasionally
  • Add vegetable broth, salt, pepper, dried basil and nutritional yeast
  • Stir completely and allow veggies to absorb liquid
  • Once you get a risotto like consistency (about 5-7 more minutes) turn off heat
  • Plate and enjoy!

Notes

If your risotto is too "liquidy" add 1 TBS flour (I would use oat flour)
Keyword Cauliflower “Rice” Risotto With Asparagus And Mushrooms Recipe, Cauliflower Rice Risotto

Uncategorized

Mexican Cauliflower Rice Bowl: Low Calorie, Zero Refined Carb Meal !

Oct 12, 2020 · Leave a Comment

Mexican Cauliflower Rice

HEY ALL!!!

Sorry for being so incredibly MIA lately. I’ve been swamped with making last minute wedding decisions (it’s in less than two months!!!!!), and auditioning. These past two weeks have been really great, but super busy. I found myself really missing my blog and sharing yummy ideas with you all! On that note, I’m glad to be back!!

I want to take a second and brag on my father in law. He has lost over 20 LBS by simply cutting out starches and replacing it with things like cauliflower Rice, and Zucchini spirals! HOW AWESOME IS THAT?! I love rice, oats, groats, quinoa, but sometimes it’s nice to replace it with a veggie.

Mexican Cauliflower Rice Bowl Recipe

In honor of Cinco de Mayo, I wanted to feature a Mexican inspired recipe! This green beauty replaces starchy rice with cauliflower. The cauliflower is such an amazing substitution, and this bowl was not only tasty, but super low in calories and has zero refined carbs! Cauliflower for the WIN!

I knew that I wanted to create a yummy sauce to mix into my “rice” base. Now, I LOVE a good sauce, and this green sauce is KILLER.  It’s tangy, spicy, creamy and AMAZING. Am I tooting my own horn? Possibly, but I am now OBSESSED with this stuff!

Mexican Cauliflower Rice Bowl

Mexican Cauliflower Rice Bowl

This Green Mexican Cauliflower Rice Bowl is spicy, sweet, tangy and satisfying! Cauliflower replaces rice to create a low calorie, zero refined carb meal. This is low fat, low carb, vegan, paleo, and sugar free! Enjoy as a side dish or as a main course! Double or triple recipe and bring it to a party!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 7 mins
Total Time 27 mins
Course Appetizer, Main Course
Cuisine Vegan
Servings 2 people

Ingredients
  

For the Bowl

  • 1½ cup Riced cauliflower
  • ⅓ cup onion chopped
  • ⅔ cup red bell pepper chopped
  • 1 medium portabella mushroom chopped
  • 1 clove garlic minced
  • 2 TBS water
  • ½ tsp cumin
  • salt and pepper to taste
  • Mango chopped
  • Cherry Tomatoes Chopped

For the Sauce

  • 1 cup kale chopped
  • 1 cup cilantro
  • ¼ cup coconut milk yogurt (I use SoDelicious Brand)
  • ¼ avocado
  • ½ jalapeno chopped
  • ½ garlic clove minced
  • juice of two limes
  • salt to taste

Instructions
 

  • Break cauliflower into florets
  • Lightly blend until you get a “rice like” consistency-(makes about 2-3cups)
  • Using a cheese cloth or a dish towel, squeeze excess water from cauliflower
  • Transfer to a bowl
  • Spray a skillet with non-stick cooking spray
  • Add water bell pepper, onion, mushroom and garlic. Cook over medium heat until veggies are soft
  • Add water bell pepper, onion, mushroom and garlic. Cook over medium heat until veggies are soft
  • In a food processor, combine all sauce ingredients. Blend until smooth
  • Add sauce to rice mixture. Add tomato and mango. Mix well
    ENJOY!
Keyword Mexican Cauliflower Rice Bowl Recipe

I hope you all love this as much as I do. I think this would be the perfect side dish to serve at a party. I definitely will be bringing this to a BBQ sometime this summer 🙂

Uncategorized

Cauliflower Crust Pizza Bagels: Gluten Free, Fat Free, and Super Healthy!

Oct 12, 2020 · Leave a Comment

I think I am about to share my favorite creation EVER. Bold statement? Perhaps, but I can say with 100% confidence that these little guys are absolutely amazing.

I remember being a kid, and getting so excited when pizza bagels were being served for lunch at school. I used to drool over that thick doughy bagel, tangy sauce, and melty cheese… Ok, maybe I still do. I mean, pizza bagels combine Pizza, and Bagels… the two greatest foods of life! If I could eat pizza bagels every single day, I would. Thankfully, with this recipe, if I really wanted to I could!

This recipe utilizes the oh so diverse cauliflower. I think I was most impressed with the texture of these. The bagels came out thick, and chewy! I especially loved that I could eat these with my hands. Often times, cauliflower crust has to be eaten with a fork and knife because the crust falls apart. Even after taking a bite, these pizza bagels totally held up! SUCCESS!!

Another amazing thing about these pizza bagels, is that they are still delicious the next day. I made them last night, and put the left overs in the fridge. My mom came over today and I was so excited to share my creation with her (she too, is a pizza bagel lover). I popped them in the microwave for about a minute and they came out perfect! I think they would be even better re-heated in the oven, but the important part is that they didn’t get mushy over night, or after re-heating. These things are magic. They are magic pizza bagels.

Cauliflower Crust Pizza Bagels

This recipe for Cauliflower Rice Pizza Bagels, will change your life. They are not only delicious, but they're gluten free, low, calorie, fat free, and super healthy!
Print Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish, Snack
Servings 2 people

Ingredients
  

CRUST

  • 2 cups riced cauliflower (about ½ head cauliflower)
  • ½ TBS chia
  • 2 egg whites (see note for vegan option)
  • ¼ cup quinoa flour (or flour of choice)
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp fennel
  • ½ tsp basil
  • ½ tsp parsley
  • 1 TBS nutritional yeast
  • Toppings for pizza: sauce of choice
  • cheese of choice (I use galaxy brand rice cheese)

Instructions
 

  • Pre-head oven to 450 degrees
  • Break cauliflower into florets
  • Lightly blend until you get a “rice like” consistency-(makes about 2 cups)
  • Using a cheese cloth or a dish towel, squeeze excess water from cauliflower
  • Transfer to a bowl and combine remaining crust ingredients
  • Spray a doughnut tin with non stick spray (see note if you don't have one) and fill with crust mixture, flattening the top down
  • Bake for about 30 minutes (the edges will have turned brown)
  • Remove from oven and add your favorite sauce and toppings
  • Put back in the oven for about 5-10 minutes.
    ENJOY!

Notes

These can be made vegan by subbing the egg whites for 2 chia eggs
If you don't have a doughnut tin, try molding dough into a bagel like shape. I haven't tried it, but I think it will work
Keyword Cauliflower Crust Pizza Bagels Recipe

Hope you’re all having a fantastic day! If you need me, I’ll be in my kitchen making mass amounts of pizza bagels.

Uncategorized

Parsnip “Fries” With Homemade Ketchup | Yummy Parsnip Fries Recipe!!

Oct 12, 2020 · Leave a Comment

I know I know, it’s been forever! I apologize for the lack of posts and new recipes. I have no excuse other than I have been uninspired. I don’t know if it was the dreary winter weather, or the fact everything I have been eating is pretty boring and “un-postable”, but I literally could not think of anything interesting to share with you all…until yesterday.

After my morning workout in the Union Square area (side note: check out Y7 yoga… its amazing!) I stumbled upon my one of my favorite New York City gems; the Union Square Farmers Market!

With the beautiful weather finally upon us, the farmers market is packed with gorgeous veggies, fruits, breads, flowers and just about anything else delicious and fresh you can think of! I walked straight to my favorite stand and bought some fresh spinach, rainbow chard, and parsnips.

When I got home, I had a real craving for fries. I will admit, french fries are a SERIOUS weakness of mine. I rarely order them when I’m out, but if someone else at my table has them, all bets are off. There is absolutely no way I can resist stealing 1…(or 20) of them off another plate. So, what is a girl to do when she wants fries, but doesn’t want all of the oil and fat that goes along with them? Grab a parsnip, cut it into fry shapes, season, bake and EAT.

These are not only the EASIEST to make, but they have an incredible texture. They really mimic a traditional french fry! The outside is crunchy, and the inside is perfectly soft. I have to say, in my humble opinion, that parsnips are the best veggie substitute for a french fry!

So, as I was waiting for my “fries” to bake I realized that I had no ketchup. I could not POSSIBLY enjoy my parsnip fries properly without a delicious condiment to dip them in. I quickly whipped up a SUGAR FREE and SIMPLE ketchup and the day was saved!

Parsnip "Fries" With Homemade Ketchup

Kale
This recipe for parsnip fries with homemade ketchup is absolutely amazing. The "fries" are wonderfully crunchy on the outside, and perfectly soft on the inside. The sugar free ketchup is the perfect addition making this the perfect guilt free snack!
Print Recipe
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Side Dish, Snack
Cuisine American
Servings 1

Ingredients
  

FRIES

  • 1 large parsnip (peeled and cut into french fry shapes)
  • cooking spray (or 1 tsp olive oil)
  • 1½ tsp sea salt
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder

KETCHUP

  • 1 (6oz) can tomato paste
  • 2 TBS apple cider vinegar
  • 2 TBS apple cider vinegar
  • ¼ tsp cinnamon
  • ¼ tsp salt

Instructions
 

  • Preheat oven to 450 degrees
  • Spread parsnip slices evenly across a baking sheet
  • Spray cooking spray over the top of the parsnips giving it alight coat (SEE NOTE)
  • Sprinkle spices over parsnips
  • Bake for 40-45 minutes (or until crispy)
  • Allow to cool for about 5 minutes
    ENJOY!
  • KETCHUP
    mix all ingredients together completely
    ENJOY!

Notes

If you would prefer to use olive oil in place of cooking spray, completely coat sliced parsnip with oil before sprinkling spices on top!
Keyword Parsnip "Fries" With Homemade Ketchup Recipe

Uncategorized

Kimchi Kale Spring Rolls With Coconut Mango Dipping Sauce Recipe!!

Oct 12, 2020 · Leave a Comment

Let me tell you a bit about the guy I’m going to marry! Keith is from Texas.  Therefore, Keith loves spicy food. I’m not saying the two go hand in hand, but I must admit that Texas knows how to do spicy food right. Before dating him, I never ate anything spicy. In fact, I absolutely hated anything that would leave me with a burning mouth. Now, I can’t get enough! I’ve even found myself searching for ways to make my already spicy food spicier! I blame Keith. I also thank him.

One of my favorite spicy foods is Kimchi. Never heard of it? Kimchi is sort of like a Korean sour kraut. It’s actually fermented cabbage, but some people think that sounds disgusting. In reality, this stuff is great. It’s got a really distinct spiciness that adds a gorgeous flavor and texture to food. I really wanted to highlight this stuff because a) its awesome b)more people should know about its awesomeness!

The other day, my friend Julianne came over and said that she wanted to help me whip up a Cookies to Kale creation! I thought that spring rolls would be perfect. They are fun and easy to make, plus they are satisfying without being overly filling. I think they are a perfect mid day snack or meal. After making these, we decided that they would ideal to bring to a party! Complete with a sweet mango coconut dipping sauce, these spring rolls are winners! Plus, they are spring rolls, which means that spring is almost here!

Kimchi Kale Spring Rolls With Coconut Mango Dipping Sauce

Kale
This Kimchee Kale Spring Roll recipe is perfectly balanced. The spicy rolls, and sweet dipping sauce perfectly compliment each other to create a gorgeous flavor combination! vegan, vegetarian, gluten-free, sugar-free
Print Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Snack
Cuisine Vegan

Ingredients
  

FOR THE ROLLD

  • 3-5 Spring/Summer Roll Wraps
  • 3 Tbs Water
  • ½ Cup Shiitakee Mushrooms Sliced
  • 1 Cup Kale Chopped
  • 2 Tbs Soy Sauce
  • ½ Clove Garlic Minced

Raw Ingredients

  • ½ Avocado Sliced
  • ⅓ Cup Kimchi
  • Radish Sliced
  • Carrot Julienned
  • Cilantro Chopped

FOR THE DIPPING SAUCE

  • ½ cup mango cubed (fresh or frozen)
  • 1 TBS cilantro chopped
  • 2 TBS lite canned coconut milk
  • ½ tsp sesame oil
  • ½ TBS lime juice
  • 2-3 TBS boxed coconut milk
  • ½ TBS soy sauce

Instructions
 

  • Spray a pan with nonstick cooking spray
  • Add kale, mushrooms, garlic, water, and soy sauce. Cook over medium heat until veggies are soft
  • Prepare raw ingredients
  • Soften wrappers according to package directions
  • Layer veggies onto wrappers, roll, and allow to set (see note for specific instructions)

FOR THE SAUCE

  • Add all ingredients to a blender
  • Blend on high until completely combined
  • Serve at room temperature
    ENJOY!

Notes

*Quickly submerge wrappers in water
Lay flat on a plate (still wet)
Sticking to one side of the wrap, layer veggies. Don't overfill!
Starting at the veggie side, carefully roll, eventually closing
Be sure to seal the edges of the wrap
Allow to sit for about 5-10 minutes to allow water to dry and rolls to set
 
*You may need to adjust filling measurements depending on how big you make your rolls!!
Keyword Kimchi Kale Spring Rolls With Coconut Mango Dipping Sauce Recipe

These are a new fave of mine. The spicy rolls and sweet dipping sauce perfectly compliment each other. They are also super healthy, vegan, gluten-free, refined sugar-free and low-fat! Besides, if you make spring rolls, the warm weather will come sooner. It’s a fact.

**I’ve been told that normally spring rolls are fried and summer rolls aren’t, but I liked that way Kimchi Kale Spring Rolls sounded! Besides, I made them so I can call them whatever I want 🙂 hehehehe

Uncategorized

Cherry Coconut Chia Seed Pudding Parfait| Healthy Yummy Recipe!

Oct 12, 2020 · Leave a Comment

Cherry Coconut Chia Seed Pudding Parfait

We eat with our eyes. It’s true! The more beautiful a presentation, the more we want to gobble it right up! I could spend hours (and sometimes do) looking at beautiful photos of meticulously constructed food. Sometimes, I’ll run to my kitchen and try to bring that yummy photo to life! Once in a while, I’m successful, a lot of the time I’m not. But hey, it’s about how it tastes right?!?!??!!

Cherry Coconut Chia Seed Pudding Parfait Recipe

One dish that literally anyone can make look beautiful is a parfait! You just have to choose delicious flavor combination, grab a glass, and layer it up! In my opinion, seeing the gorgeous colorful layers inside a tightly packed glass is crazy gorgeous. The best part? IT’S CRAZY YUMMY!!!

First, you decide on flavors. For this one, I chose Cherry and Coconut.

First, you create your chia seed pudding!

Chia Seed Pudding parfait

Cherry Coconut Chia Seed Pudding Parfait

Kale
Chia seed pudding is fun and easyto make! Chia seeds are super foods. They are packed with protein, aid indigestion, help with hydration, and have tons of vitamins!
Print Recipe Pin Recipe
Prep Time 3 mins
Total Time 3 mins
Course Dessert, Drinks, Snack
Servings 2

Ingredients
  

  • 1 cup Coconut Milk
  • ¼ cup Chia Seeds
  • ½ cup Frozen Cherries Chopped
  • 2 TBS Shredded Coconut
  • ½ Stevia Packet (Or More If YouLike Things Really Sweet)
  • Cinnamon

Instructions
 

  • Combine all ingredients in a jar
  • Shake and mix well
  • Leave in fridge overnight
  • In the morning, your pudding is ready!!
    Ok. Now you’ve got your chia seedpudding base!  Here’s where the funstarts!!!!

How to Make a Parfait

  • In a bowl, microwave 1/2 cupoatmeal with 1 cup water (add sweetener if you want)
  • Chop fruit of choice (cherries,banana, blueberries etc)
  • In a glass, layer chia seedpudding, oatmeal, shredded coconut, and fruit on top of each other
  • Enjoy your Chia Seed Pudding Parfait!
Keyword Cherry Coconut Chia Seed Pudding Parfait Recipe

If you’re feeling Really WILD AND CRAZY make your Oatmeal Chocolate! Simply add 1-2 TBS cacao powder,  (or coco), 1/2  packet stevia and a pinch of salt to your oatmeal. Follow the above steps, and you’ve got a chocolatey parfait of deliciousness!

Chocolate Chia Seed Pudding | Chocolate Cherry Chia Seed Pudding Parfait

Chocolate Cherry Chia Seed Pudding Parfait

I love these because the fruit blends really nicely within the other ingredients. They are so easy to make, and really wow just about anyone! Besides, you’ll feel so fancy eating a tall, gorgeous, healthy, beautifully prepared breakfast!

Uncategorized

Vegan Cauliflower Crust Pizza | The Beat Vegan Cauliflower Crust Pizza Recipe!

Oct 12, 2020 · Leave a Comment

Vegan Cauliflower Crust Pizza

Ever since I stopped eating gluten, the food I miss the most is pizza. In my opinion, pizza is the best food ever invented. I am a huge fan of sauce and cheese, but I was always a crust kinda girl. Weird? Yea probably, but I always loved eating pizza with people who would leave the crust. I would steal every bit, every time, without fail.

The challenge today, is creating a dairy free pizza crust that is satisfying. I wasn’t born yesterday… I know that no “healthy” pizza crust will ever be the same as the one from my favorite neighborhood pizza joint. That doesn’t mean that I can’t find some sort of acceptable substitution!

Vegan Cauliflower Crust Pizza Recipe

Cauliflower pizza crust is blowing up the internet. There are millions of recipes boasting the best cauliflower pizza crust. Most of these recipes have cheese… LOTS of cheese. My challenge was to create a cheese-less pizza crust, that still had great texture, flavor, and taste! I did it….

*no your eyes are not deceiving you, there are two different pizzas photographed. I initially made one yesterday, but lost the light while I was photographing… (blogger problems). I was FORCED to make it again today, and decided to use different toppings!

Vegan cauliflower pizza crust

Vegan Cauliflower Crust Pizza

Kale
This Cauliflower Crust Pizza is crunchy and delicious! It's Fat free, sugar free, gluten free, and vegan. The best part is that you can eat the ENTIRE thing by yourself.. guilt free!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer, Snack
Cuisine Vegan
Servings 2

Ingredients
  

  • 2 cups Riced Cauliflower (About ½Head Cauliflower)
  • 1 tbs Chia + 2 Chia Eggs (See Note)*
  • ¼ cup Quinoa Flour (Or Flour OfChoice)
  • ½ tsp Salt
  • ½ tsp Garlic Powder
  • ½ tsp Fennel
  • ½ tsp Basil
  • ½ tsp Parsley
  • 1 tbs Nutritional Yeast

Instructions
 

  • Pre-head oven to 450 degrees
  • Create 2 chia eggs and allow to form in the fridge
  • Break cauliflower into florets
  • Lightly blend until you get a “rice like” consistency- (makes about 2 cups)
  • Using a cheese cloth or a dishtowel, squeeze excess water from cauliflower
  • Transfer to a bowl and combine remaining ingredients
  • Once your chia eggs are done, add and mix completely
  • On a sprayed baking sheet, spread out "dough" and form your desired pizza shape
  • Bake for about 20-25 minutes (the edges will have turned brown)
  • Remove from oven and add your favorite sauce and toppings
  • Put back in the oven for about 8-10 minutes.
    ENJOY!

Notes

To clarify: 2 chia eggs (2 TBS chia mixed with 6 TBS water put in the fridge to set)
PLUS an additional TBS chia seeds simply added to the dough
If you follow weight watchers, an entire pizza is 6 points
Keyword Vegan Cauliflower Crust Pizza Recipe

This is definitely a large pizza, but if you want to eat the whole thing by yourself, go for it! If you want to share (I don’t) that’s really nice of you.

HAPPY FRIDAY!

Uncategorized

Spaghetti Squash Crust Pie | Yummy Spaghetti Squash Crust Pie Recipe

Oct 12, 2020 · Leave a Comment

Good morning! Yup, I’m writing this post at exactly 9:23 am on Tuesday morning. Often times, I like to write my posts while enjoying my breakfast and morning coffee. “Kelly and Michael” are chatting in the background and I am starting my day with a big bowl of Blueberry Pie Overnight Oats!

Well, now that I’ve confessed that I’m sitting in my PJ’s, I’ll get on with my ramblings!

I bought a spaghetti squash a couple of weeks ago (exciting I know). Never tried spaghetti squash? The stuff is awesome. When you bake this sort of squash, the insides turn into little spaghetti like threads! It is a great veggie replacement for traditional pastas, or if you’re ever wanting to try something different from Zucchini Pasta.

note: I LOVE my zucchini pasta, and they will ALWAYS have a very special place in my heart.

Ok, so this is seriously how this recipe came to life:

Synthia’s thoughts:  I should use my spaghetti squash… My spaghetti squash is sitting right next to a pie plate… I should make a crust using my spaghetti squash…I will call it “spaghetti squash crust pie”

Deep I know, but sometimes our most random ideas lead to the most magical outcomes.

Spaghetti Squash Crust Pie

Kale
This Spaghetti Squash Crust Pie recipe highlights Spaghetti Squash to make a gorgeous crust. Top with your favorite sauce and veggies to make a delicious savory pie! This is gluten free, fat free, sugar free and totally easy to make!
Print Recipe
Prep Time 35 mins
Cook Time 50 mins
Total Time 1 hr 25 mins
Course Appetizer
Servings 3

Ingredients
  

  • 1 spaghetti squash
  • ¼ cup boxed egg white (or 2 egg whites)
  • 2 TBS quinoa flour
  • 1 tsp dried basil, oregano, and garlic powder
  • mushrooms sliced thin
  • zucchini sliced thin
  • baby spinach
  • 1 cup tomato sauce of choice
  • ⅓ cup cheese of choice (I used 2 slices of galaxy brand rice cheese)

Instructions
 

  • Preheat oven to 450 degrees- spray baking sheet with non-stick cooking spray
  • Cut spaghetti squash in half and lay flat side down on sheet
  • Bake for about 30-35 min or until soft and slightly browned-remove from oven-leave heat on
  • Scoop out seeds and using a fork, scrape squash out into a separate bowl
  • Add flour, egg white, basil, oregano and garlic powder-combine completely
  • Spread squash mixture out in a pie dish- bake for about 25 min or until slightly browned and solid
  • Remove from oven (leave heat on). Add a layer of sauce, spinach, mushroom and zucchini, and top with cheese
  • Place back in oven for another 20-25 minutes
  • Allow to cool and enjoy!
Keyword Spaghetti Squash Crust Pie Recipe

Uncategorized

Roasted Veggie Tahini Quinoa Bowl | Yummy Roasted Veggie Special Recipe!

Oct 12, 2020 · Leave a Comment

Roasted Veggie Tahini Quinoa Bowl

I have an obsession and it’s called tahini. I literally put it on everything. I love its creamy texture and smoky taste. I am convinced that it’s my perfect condiment. Tahini is simply a paste made from sesame seeds. When you blend it together with the right ingredients, it forms a gorgeous sauce that is to die for.

I have another obsession. When I hear that something is in a “bowl” I want to eat it. I know, it’s weird, but what would you rather eat: roasted vegetables and quinoa, or a roasted veggie quinoa BOWL. Yea.. thought so.

Roasted Veggie Tahini Quinoa Bowl Recipe

(I know there are other foodies out there that agree with me on this!)

I decided to pre-prepare this beauty bowl in the morning (anyone who follows my instagram saw me post a picture at 8:50 am of my roasting veggies!). Since mother nature decided to throw another temperature drop at us here in NYC, I knew that I would want something warm and filling for dinner.  I find that planning ahead helps me big time when trying to make healthy choices. I simply roasted my veggies, put them in a Tupperware, and threw them in the fridge. They were super yummy when reheated, and proved to be everything that I wanted. Warm, filling, flavorful and delicious!

Roasted Veggie Tahini Quinoa Bowl

Kale
This Roasted Veggie and Tahini Quinoa bowl recipe is absolutely gorgeous. With the perfect blend of flavors and textures, it is sure to be a fast favorite!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Appetizer, Main Course
Cuisine Vegan

Ingredients
  

FOR THE BOWL

  • ¼ cup Quinoa Cooked
  • 1 cup Arugula Raw (Spinach Or Kale Would Be Perfect Too)

Roasting Veggies:

  • ¼ Small Butternut Squash Sliced
  • 1 Beet Sliced
  • 1 Carrot Sliced
  • 1 Shallot Sliced
  • ½ cup Brussels Sprouts Halved
  • Herbs and Spices: Rosemary, Thyme, And Sea Salt

FOR THE SAUCE (MAKES about 2 servings)**

  • ¼ cup Tahini Paste
  • juice of ½-1 lemon (I like it lemony!)
  • Pinch Of Salt
  • 1 tsp Honey
  • 2 tbs Water
  • 1-2 tbs Balsamic Vinegar

Instructions
 

  • Preheat oven to 450 degrees
  • Peel and prep Roasting Veggies (see THIS POST on how to peel a butternut squash)
  • Line a baking sheet with tin foil and spray with non-stick cooking spray
  • Lay veggies on sheet (try not to overlap) and spray the top of them with non-stick spray
  • Sprinkle herbs and spices on top (as much or as little as you want)
  • Roast for about 40 min, flipping half way through (keep an eye on them to prevent burning)
  • Meanwhile combine all sauce ingredients in a food processor or blender. (add 1-2 TBS balsamic vinegar depending on how strong you like that taste)**
  • In a bowl, combine raw arugula, quinoa and roasted veggies. Top with desired amount of sauce (about 2-3 TBS)
    Enjoy!

Notes

You can buy Tahini sauce pre-made at the store. Simply combine 2 TBS pre-made tahini sauce and 1-2 TBS balsamic vinegar together
If making your own sauce and you don't have a blender or food processor, simply put ingredients in a jar and shake!
 
Keyword Roasted Veggie Tahini Quinoa Bowl Recipe

Winding Up:

If you’ve never tried Tahini, jump on the bandwagon!! If you’re not a big fan, try substituting a different sauce to top this bowl. Regardless, the contents are healthy, nutrient dense, flavorful, bright and refreshing!

Happy Cooking!

Uncategorized

Best Ever Roasted Veggies Recipe | How To Roast Vegetables? Find Here!

Oct 12, 2020 · Leave a Comment

It’s that time of year again. It’s “New Years Resolution” time! A time where gyms are packed, grocery stores are selling out of kale, and everyone is trying to drop that pesky holiday weight.

While, I don’t typically make a New Years Resolution myself, I whole heartedly support those embarking on a commitment of health and wellness. It is important to show our bodies some love, and if it takes a New Year to do that, then AWESOME!

When we come home after a long day, the easiest option isn’t always the healthiest. When we are tired, cooking is the LAST thing we want to do.  Picking up the phone and ordering in, or putting our hand into a bag of chips may seem like the easiest way to wind down.

The best way to succeed in these sorts of situations is to be prepared. My advice: cook once, and eat 3 or 4 times! It is so easy to come home, starving, and reach for the quickest option. Let’s make the easiest option healthy by being prepared!

Friends, meet the best roasted veggies you will ever eat. When I say best ever, I MEAN best ever….as in I could probably eat these for every single meal. They are super filling, warm, and have incredible flavor…I’m talking serious comfort food!!! Most roasted veggies are loaded with olive oil. While I am a HUGE advocate of healthy fats, I don’t typically cook with much oil. This recipe goes to show that you don’t have to glob on the fat!  I make a bunch, leave them in the fridge, and enjoy them multiple times. When I come home late from a workout, or a long day in the city, I love knowing that I have something already made that is healthy, delicious and guilt free!!

Roasted Veggies Recipe

Kale
This recipe for Roasted vegetables is honestly the BESTEVER. They are super flavorful, fat free, and provide your body with gorgeous vitamins and nutrients. Dig in to this guilt free dish!!
Print Recipe
Prep Time 30 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 50 mins
Course Appetizer
Cuisine Vegan
Servings 4

Ingredients
  

  • 1 Medium Eggplant Cubed (About 1 Inch Cubes)
  • 1 Medium Zucchini Cubed (About 1 Inch Cubes)
  • 1 Medium Red Onion Cut Into Wedges And Separated
  • 1 Red Or Yellow Bell Pepper Cut Into Strips (About ½ Inch)
  • 1 Cup Mushrooms Sliced
  • 1 Cup Green Beans Cut In Half
  • 2 Cups Butternut Squash Cubed
  • 1 Bag Baby Carrots
  • 3 Cloves Garlic Minced
  • 2 tsp Salt (I Don't Like To Use A Lot Of Salt So You MayWant To Add More)
  • 2 tsp Tsp Dried Basil
  • 2 tsp Dried Oregano
  • 2 tbs Nutritional Yeast (Or Parm Cheese)
  • 1 Can Diced Tomatoes 25 Oz
  • 1 Large Baking Dish

Instructions
 

  • Preheat oven to 450 degrees
  • Spray baking dish with nonstick cooking spray
  • Put red onion, eggplant and zucchini in baking dish
  • Put in oven and bake for about 40 minutes or until the veggies start to brown (we will call these "browned veggies!")
  • While veggies are baking, combine remaining veggies into a large bowl (plus garlic). Pour entire can (with the juice) of tomatoes into bowl. Mix completely. Add spices and nutritional yeast (or parm cheese). Mix again (we will call this "mixed bowl"!)
  • Once baking veggies are done, remove from oven and transfer to a separate bowl
  • Pour "mixed bowl" into baking dish (be careful, dish is hot!) Spread veggies out completely
  • Layer "browned veggies" on top
  • Cover baking dish with tin foil and put in the oven for 40 minutes
  • After 40 minutes, remove tinfoil, and continue to cook for 30 minutes
  • Remove from oven and allow to cool
    ENJOY!
Keyword Roasted Veggies Recipe

Winding Up:

This recipe definitely takes a while to make, that being said, it is super easy, and you can kind of forget about it until the timers remind you! I promise that it’s worth it. If you’re a meat eater, pair the veggies with some chicken or shrimp. For non-meat eaters, bulk up the protein with some beans! I’ve even topped the veggies with egg whites and it was DELICIOUS.

Try this veggie dish! Being prepared truly helps to maintain a road to success!!!

Uncategorized

Avocado Protein Chocolate Cookies | High Protien and Healthy Fats!

Oct 12, 2020 · Leave a Comment

Today was a perfect Sunday. I started my day with a killer workout at Title Boxing. Boxing is such a HARD workout. I love how it incorporates not only heavy cardio, but also the perfect amount of strength training. Every time I take a class, I leave exhausted, drenched in sweat, and seriously energized.

After my workout, Keith and I ran some wedding errands! Our wedding is in less than 3 months (OH MY GOD), so we’re at the end stages of planning. On todays errand list: Buy Keith’s tux shirt, bow tie, and wedding band!

After a full day of shopping (we found the perfect ring.. yay!), we came home for some relaxation. I realized that I haven’t done any baking in quite a while, and got a hankering to get a bit creative in the “sweets” department.

Lately, I have been needing something that I can quickly grab and eat before an early workout. I feel most energized when I eat something that’s got healthy fat, protein and carbs. I don’t like feeling weighed down before exercise, so I wanted to make something light yet still filling. Ok creative brain, get to work!

Avocado Protein Chocolate Cookies Recipe

You guys… I think I’ve created my favorite cookie ever. They have a fudge like texture, and the perfect chocolatey taste. I added some goji berries and vegan chocolate chips for some extra texture. These are gluten free, sugar free, high in protein healthy fats and carbs! They are the perfect pre or post workout snack. I mean common, who doesn’t love cookies?!

Avocado Protein Chocolate Cookies

Kale
This recipe for avocado protein chocolate cookies is absolutely delightful. Avocado lends to a fudge like texture. These are high in protein, healthy fats, and easily digestible carbs. The perfect pre or post workout snack!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Cookies
Servings 4 Servings

Ingredients
  

  • ¼ cup quinoa flour
  • ¼ cup cacao powder
  • ¼ tsp baking powder
  • ½ cup mashed avocado
  • ½ tsp vanilla extract
  • ½ TBS honey or agave (you may want more if you want a sweeter taste)
  • 5 TBS protein powder
  • ¼ cup milk of choice
  • 1 egg white (optional 1 chia egg)
  • ½-1 TBS stevia
  • ½ tsp salt
  • 2 TBS goji berries
  • 2 TBS vegan chocolate chips

Instructions
 

  • Pre-heat oven to 350 degrees
  • Spray baking sheet with non-stick cooking spray
  • In a bowl, combine all ingredients. Mix well
  • Spoon cookies onto baking sheet (portion out desired size and flatten out with the back of a spoon- about 8large cookies)
  • Bake for about 15 minutes or until outside is solid
    enjoy!
Keyword Avocado Protein Chocolate Cookies Recipe

I hope everyone is having an amazing Sunday! Tonight, we are going to “escape the room” with some friends! I’m super excited. I’m sure it’s going to be absolutely hilarious.

Uncategorized

Cauliflower Rice Pudding | Easy Yummy Cauliflower Rice Pudding Recipe!

Oct 12, 2020 · Leave a Comment

cauliflower Rice Pudding Recipe

My wedding is 16 days, 12 hours, 51 minutes, and 11 seconds away, but whose really counting?! With the big day right around the corner, I have been trying to be extremely conscious of what I am eating. I want to feel and look amazing, and I know that the best way to do that is to be super strict for the next two weeks!

Well, what am I supposed to do if I am craving a delicious dessert?! The obvious answer: come up with a vegetable based, delicious concoction, that tastes EXACTLY like rice pudding! (DUHHHH)!!!!!

cauliflower Rice Pudding

I use cauliflower rice all the time. It’s no secret that it is my favorite grain substitute:

Although I have used Cauliflower multiple times in savory dishes, I have never utilized it as a dessert ingredient…until yesterday!

Even I was skeptical when I was making this. I was sure that the cauliflower flavor would be too strong. I WAS SO WRONG!!! You can’t taste the cauliflower at all, and the pudding is creamy, chewy, and perfectly sweet. I was especially obsessed with the texture of this dessert.  I seriously had a hard time not eating the whole thing while I was photographing! You may even see that I had to smooth out the pudding in some of the photos because I couldn’t resist sneaking bites!

This is the perfect dessert for someone who is watching their waste line.  This rice pudding is fat free, paleo, vegetarian, gluten free, sugar free and AWESOME.

cauliflower RicePudding Recipe

Cauliflower Rice Pudding Recipe

Kale
This recipe for Cauliflower Rice Pudding is amazing! This grain free pudding is chewy, sweet, and perfectly satisfying. You can't even tell that is uses cauliflower! Fat free, sugar free, paleo, vegetarian, gluten free and PERFECT
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 8 mins
Total Time 16 mins
Course Appetizer
Cuisine Paleo

Ingredients
  

  • 3½ cups Riced Cauliflower (I used trader joes pre-ricedfrozen cauliflower)
  • 1 cup boxed coconut milk (almond, rice, etc will work too)
  • 3 tsp cinnamon
  • 2 packets stevia (or more depending on your sweetpreference)
  • ¼ cup Boxed egg whites

Instructions
 

  • Combine 1½ cup cauliflower with milk to a sauce pan, turn to medium heat
  • Add remaining ingredients and bring to a simmer (about 4-5minutes)
  • Add remaining ½ cup cauliflower until you get desired consistency (you may not use it all)
  • Turn flame to low
  • Stir constantly until thickened (about 4-5 minutes)
    cauliflower RicePudding Recipe
  • Cover and allow to continues to thicken
    ENJOY!
    *It's best if you refrigerate over night!
Keyword Cauliflower Rice Pudding Recipe

Winding Up:

If you are skeptical about this pudding, go make some so I can prove you wrong! SERIOUSLY! This is the definition of a GUILT FREE DESSERT… so go enjoy!

Happy Cooking!

Uncategorized

Vegan Fudge Dessert Wraps | Delicious Dessert Recipe!

Nov 19, 2018 · Leave a Comment

I have a serious love affair with Chocolate. I eat a little bit of chocolate every single day. My hubby calls it my “nightly chocolate snack”. I am not even a little bit ashamed of my chocolate snacks because they not only make me ridiculously happy, but keep my sweet tooth satisfied. I don’t need a lot. Most of the time it’s a square of a really high % dark chocolate (I like 90 or higher!).

I’ve always been a fan of avocado pudding. Again, it’s a brilliantly healthy little chocolate snack and helps to keep us away from that pesky added sugar. I’ve made this stuff millions of times. I love to keep it in my fridge and take little spoonfuls when I feel like my sweet tooth is acting up. Well, I was craving some of this chocolatey goodness, but was feeling creative. I had some rice paper wraps left over from when I made these bad boys: (don’t worry, they don’t go bad!)

After I baked them, the outside was beautifully firm, and the inside was gooey chocolate heaven. My favorite were the banana stuffed fudge wraps.  They were warm and sweet with the perfect amount of crunch. After I took all of these photos, I decided to throw the remainder in the freezer and see what happened when they were frozen. Well friends, they became amazing frozen fudge treats! What I was most obsessed with was the texture. The frozen fudge was just dense enough to bite into, and the outer shell was pleasantly chewy. These are the perfect treat warm or cold, and are healthy to boot! If you have kids, I think they would be SUPER fun to make together! Let them put in their favorite fruits, and customize them to create personalized snacks (and they can totally lick the bowl… what kid doesn’t love licking the bowl?)

Vegan Fudge Dessert Wraps

Kale
This recipe for Vegan Dessert Wraps is fantastic! They are the perfect treat, warm or cold, and totally satisfy any chocolate craving. Refined sugar free, gluten free, vegan.
Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine Vegan
Servings 5

Ingredients
  

  • 2 medium bananas
  • ¼ avocado
  • 4 TBS cacao powder (or coco powder)
  • ½ TBS stevia (or sugar substitute)
  • ½ TBS chia seeds
  • 1 tbs cacao nibs (optional)
  • 2½ tsp coconut oil
  • about 5rice paper wraps
  • optional stuffings: Sliced banana, strawberries, blueberries, etc
  • additional cacao/coco powder for dusting

Instructions
 

  • preheat oven to 350 degrees and spray a baking sheet with cooking spray
  • in a food processor, combine bananas, avocado, cacao powder, stevia and chia seeds
  • blend until a pudding like texture is formed
  • stir in cacao nibs
  • take a small PLATE and fill it with water. Take one rice paper wrap at a time, and completely dip it into the water. The wrap should be totally pliable and will become clear
  • GENTLY place rice paper down on a separate plate. Place thinly sliced fruit down center of wrapper
  • spoon 3TBS of pudding on top of fruit (if you are just making chocolate wraps, omit fruit step)
  • CAREFULLY fold wrap (like a burrito) and completely close
  • Transfer to baking sheet
  • repeat until all of the pudding is used.
  • take ½tsp coconut oil/per wrap and gently glaze the entire top of the wraps.(sprinkle additional cocoa powder on top if desired)
  • bake for15 minutes
  • remove from oven and allow to cool completely!!!
    ENJOY!

Notes

IF YOU WANT THESE FROZEN
don't bother baking them at all, simply pop them into the freezer for about 1-2 hours before eating!
you can find rice paper wraps at just about any grocery store! (usually found with the asian foods and spices)
Keyword Vegan Fudge Dessert Wraps

I know these may sound weird, but I promise they are delicious. You never know unless you try 🙂

Uncategorized

Pumpkin Maca Protein Bars | Recipe for Maca Protein Bars !

Nov 19, 2018 · Leave a Comment

Remember me?!

I know, I know, I haven’t posted in such a long time. Unfortunately, life has gotten in the way of my creative culinary endeavors and I haven’t had the time to get into the kitchen to brew up anything for the blog! Luckily, I’m Back!!!ONE QUICK ANNOUNCEMENT!

I am always inspired by fall. Maybe it’s the beautiful weather we are experiencing here in NYC. Maybe the seasonal change reflects new beginnings, and opportunities. Whatever it is, I am feeling more positive, hopeful, and determined than I have in a really long time!

Fall=pumpkin. Every year, without fail…Fall=pumpkin. I love all things pumpkin, and when I saw those little cans popping up at Trader Joe’s and Whole foods, I knew that it was time to create some awesome pumpkin inspired recipes!!

Lately, I have been needing quick grab and go snacks. I have been teaching quite a bit and need to eat things that won’t weigh me down, but will give me the necessary energy to make it through a high energy cycling class! These Bars are exactly that. They are light, chewy, and totally satisfying. Gluten free oats serve as a slow release energy source. The nuts and seeds help to keep me full, and satiated. I also added protein powder for an extra punch (need to rebuild those muscles!!) The real highlight in these bad boys is Maca powder!  Maca is incredible. It helps to support an elevated level of endurance and stamina, and also helps to balance your hormones! HELLO SUPERFOOD!

Another reason I KNOW that these bars are awesome is because my husband LOVED them. Now, hubby is pretty critical of anything “healthy” that I make. I urged him to try these bad boys and not only did he like them, he promptly ate about 5 of them for breakfast. THESE ARE HUBBY APPROVED!!! That in itself is a success 🙂

Pumpkin Maca Protein Bars

Kale
This recipe for Pumpkin Maca Protein Bars will blow you away! They are sugar free, vegan, and are packets with healthy ingredients.
Print Recipe
Course Snack
Servings 10 bars

Ingredients
  

  • ½ cup pumpkin puree (not pumpkin pie filling!)
  • 1 medium banana mashed
  • ½ cup rolled oats
  • ¼ cup pecans chopped
  • ¼ cup sunflower seeds (or pumpkinseeds)
  • 2 tbs raw buckwheat groats
  • 2 tbs chia seeds
  • 2 tbs hemp seeds
  • 4 tbs low fat shredded coconut
  • 1 tsp vanilla powder (see note)
  • 1 tsp cinnamon
  • 4 tsp pumkin pie spice
  • 1 tsp stevia powder
  • ⅛ cup dark chocolate (I used 85%)chopped (or chips)
  • 1 tbs Maca powder
  • 2 tbs protein powder of choice
  • 2 medjool dates pitted, and chopped
  • Pinch of salt

Instructions
 

  • Preheat oven to 350 degrees
  • Chop pecans, chocolate and medjool dates
  • In a large bowl, combine all ingredients and mix well to combine
  • Line a small baking dish with parchment paper (spray with non stick cooking spray or LIGHTLY grease with coconut oil)
  • spread mixture into dish, flattening out the top.
  • Bake for about 30 minutes until bars are solid (they shouldn't be mushy)
  • remove from oven and allot to cool for about 20 minutes
  • cut into bars
    ENJOY!
  • bars keep for about a week in a sealed container. Best if kept in the fridge

Notes

if you want a sweeter bar add :
2 TBS honey or maple syrup
Maca can be omitted
Vanilla powder really enhances the vanilla flavor, but vanilla extract can be substituted!
Keyword Pumpkin Maca Protein Bars Recipe

I am absolutely in love with these pumpkin bars. They are the perfect fall treat! They would be a great addition to any dessert line up for thanksgiving… I mean everyone needs a healthy option 🙂

I’m am so incredibly excited to be back on the blog, and I look forward to sharing all of my goodies with you all!!!

Uncategorized

Sugar Free Cinnamon Quinoa Cereal Cooking Recipe!

Nov 19, 2018 · Leave a Comment

As a kid I LOVED breakfast cereal. I mean what kid wouldn’t?! It was crunchy, sweet, and just plain delicious. My favorite, hands down, was Cinnamon Toast Crunch. The stuff was totally addicting and there was nothing more satisfying than crunching into one of those delicious little sugary morsels.

Now, for those of you who loved this cereal as much as I did, I have some disappointing nutrition information:

In 3/4 cup serving (who eats just 3/4 cup?!) there are 10 grams of sugar! Yea… that’s just depressing.

I wanted to recreate my favorite childhood cereal in a “Cookies to Kale” approved way! Due to some dietary restrictions, I have had to cut my sugar back to almost zero. This cereal recipe is 100% sugar free! I used quinoa flour to bulk up the protein factor a bit, and added some healthy fats to aid in absorption.

I will admit, the texture isn’t exactly what I wanted. It isn’t super crunchy, but for someone who hasn’t enjoyed cereal in YEARS, this totally does the trick. I topped mine with Coconut milk, and added some extra stevia and cinnamon for sweetness. I made a big batch and it has kept really nicely over the week. It’s super easy to make, and is totally guilt free! This is definitely a fantastic alternative to the traditional SUGARY breakfast.

Sugar Free Cinnamon Quinoa Cereal

Kale
This SUGARFREE Cereal is the perfect replacement for the traditional high sugar cereal.Gluten free, sugar free, and totally satisfying
Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Servings 4

Ingredients
  

  • 1½ cup quinoa flour
  • ½ cup unsweetened shredded coconut
  • 2 tsp cinnamon+ additional 1 tsp
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 2 tsp vanilla extract
  • 1 TBS stevia powder
  • 1 TBScoconut oil melted
  • 1 egg white
  • ¼ cupcoconut milk (or almond milk)

Instructions
 

  • Preheatoven to 350 degrees
  • in a small bowl, combine flour, shredded coconut, cinnamon, stevia, salt, and baking soda. Mix completely and set aside
  • In a small bowl, combine vanilla, coconut milk, egg white and coconut oil. Whisk to combine
  • Pour wet ingredients over dry, and mix completely (you may need to use your hands to create a dough)
  • Spray along piece of parchment paper with cooking spray.
  • Place dough on top. Place another piece of parchment paper on top. Roll out dough between parchment paper pieces. (Make sure you roll it as thin as you possibly can!)
  • Remove thetop piece of parchment paper and transfer dough and bottom piece of paper to abaking sheet.
  • Using apizza cutter or sharp knife, cut dough into small cereal like pieces
  • Sprinkle additional cinnamon on top
  • Bake forabout 15 minutes or until crispy
    allow tocool
    enjoy!!!
Keyword Sugar Free Cinnamon Quinoa Cereal Recipe

Are there any foods that make you nostalgic for your childhood?? For me, cereal definitely reminds me of lazy Sunday mornings. I hope you enjoy this as much as I do!

Uncategorized

Skinny Margaritas Two Ways | Skinny Margaritas Variety Recipes!!

Mar 3, 2018 · Leave a Comment

Happy Cinco De Mayo!!!

Today is the perfect excuse to over indulge on ridiculously yummy Mexican food, and drink way too many margaritas. I will admit, I enjoy a tasty beverage from time to time, but I try not to drink too many of my calories. With my wedding coming up (that white dress is always on my mind!) I am extra conscious about what I put in my body.

Ever heard of the “Skinny Margarita”? Of course you have. Lots of restaurants boast this healthier option. While the “skinny” version is usually the best choice, it still costs a pretty penny (at least they do here in NYC!) So how do you save on calories and cash? The answer: MAKE IT YOURSELF!

Now, I am not a huge alcohol drinker. If I drink when I go out, it’s a big deal (my friends all know this!) When I do drink, I prefer to drink tequila. A good quality tequila (look for one that says 100% agave) is actually one of the best choices when it comes to liquor. The sugars in tequila are low. They are simple sugars that break down in your body easily without a blood sugar spike. The other great thing about tequila is that it is not grain based so it is perfect for people who are gluten free, or on a paleo diet.

Does this mean that drinking is GOOD for you? NO. Can you make a smarter choice and drink in MODERATION? YES.

Skinny Frozen Margaritas

Kale
These Skinny Frozen Margaritas are the perfect option whenyou want to indulge in an alcoholic beverage. This recipe has no added syrupsor sugars, and is actually quite healthy for you.
Print Recipe
Prep Time 3 mins
Total Time 3 mins
Cuisine Vegan
Servings 1

Ingredients
  

  • ⅔ cup frozen pineapple
  • ¼ cup mint leaves
  • ¼ cup coconut milk yogurt
  • 1 packet stevia
  • Juice of 1 lime
  • hand full of ice cubes
  • 2 oz high quality tequila
  • about ⅔ cup water

Instructions
 

  • Combine all ingredients in a blender
    Blend on high!
    ENJOY!
Keyword Skinny Frozen Margaritas Recipe

Skinny margaritaskinny margaritaI love this because it’s light and refreshing. I also love that all of the flavors come from fresh squeezed lemon, lime, and a kick of ginger!  Add some stevia and soda water, and you’ve got yourself a healthier take on a traditionally sugar/calorie heavy cocktail!

Skinny Margaritas On The Rocks

Kale
This Skinny Margarita Recipe is seriously delicious. Bold flavors are created from fresh squeezed lemon and lime. The addition of ginger gives this drink the perfect amount of kick!
Print Recipe
Prep Time 3 mins
Total Time 3 mins
Cuisine Vegan
Servings 1

Ingredients
  

  • Juice of 1 lemon
  • Juice of 1 lime
  • ½ tsp ginger powder
  • 1 packet stevia
  • 2 oz high quality tequila
  • soda water (seltzer)
  • ice

Instructions
 

  • In a shaker (or a mason jar) combine ice, stevia, tequila, lemon juice and lime juice
  • Cover and shake well
  • transfer liquid to a glass
  • add "fresh" ice
  • top with soda water (seltzer)
    ENJOY!
Keyword Skinny Margaritas On The Rocks Recipe

So there you have it!!! Skinny Margaritas Two ways!

That’s two fantastic ways to enjoy a delicious cocktail without unwanted calories or sugars!

 

Uncategorized

Carrot Cake Oatmeal Muffins Delicious Cooking Recipe!

Sep 24, 2017 · Leave a Comment

We live in a society that is constantly on the go. We’re always trying to utilize our time efficiently in order to get the most done in our short 24 hour day. I know that I’m guilty of this. Often times I feel like I’m so busy that I don’t have time to get enough sleep! It seems like every single minute of sleep is precious, and I don’t want to interrupt it to get out of bed and start my morning. Sound familiar?

Often times, when we have a choice between sleeping an extra 15 minutes, or waking up and eating breakfast, sleep wins. Especially in these cold winter months, snuggling under the covers seems like a better idea than getting out of bed and walking on the cold kitchen floor in order to make yourself something to eat.

Ok, so scene set: You press snooze and sleep an extra 20 min. Alarm goes off…you JUMP out of bed, shower for 5 minutes, primp yourself, get dressed, and run out the door. You get to work, pour yourself a crappy cup of coffee and then your stomach starts to rumble. You were in such a rush that morning that you barely noticed that you didn’t eat anything. By the time lunch rolls around, you’re ravenous, hangry, cranky and exhausted.

Ok, how about this scene: You press snooze and sleep an extra 20 min. Alarm goes off…you JUMP out of bed, shower for 5 minutes, primp yourself, get dressed, Grab a delicious, yummy, amazingly healthy Carrot Cake Oatmeal Muffin, and run out the door. You get to work, pour yourself a crappy cup off coffee, and sit down to enjoy said Carrot Cake Oatmeal Muffin.

I like that option better.

These Carrot Cake Oatmeal Muffins are pretty much awesome. They are not only delicious, but are a great example of preparing in bulk so that you have something on hand when you’re in a rush. These are great because you can make multiple servings and literally prepare enough breakfast for your entire week with only one quick cooking session… it’s a win-win situation people!

This recipe makes 2-3 servings, but you can alter the amounts to make enough for every busy morning!

Carrot Cake Oatmeal Muffins

Kale
These Carrot Cake Oatmeal Muffins are perfect for a busy morning. A great recipe to make ahead of time so that you are prepared for the rest of your week. Vegan, fat-free, gluten-free, sugar-free!
Print Recipe
Prep Time 5 mins
Cook Time 22 mins
Total Time 27 mins
Course Breakfast
Cuisine Vegan
Servings 3

Ingredients
  

  • 1 cup oats
  • ½ cup apple sauce
  • ¾ cup water
  • 1 ts cinnamon
  • 1 TBS chia
  • ½ cup carrot grated
  • 2 TBS raisins
  • 2 TBS pecans

Instructions
 

  • Pre-heat oven to 400 degrees
  • In a bowl, combine all ingredients
  • Spray a muffin tin with non-stick cooking spray
  • Spoon mixture into tin, filling to the top
  • Bake for 20-25 minutes (the top of the muffins should be browned and muffins should be solid)
    Enjoy!

Notes

If you follow this exact recipe, you will get 6 muffins. I would personally eat 3 muffins per serving. 2 if you're not a breakfast person.
You can double or even triple the recipe to get the desired amount of muffins!

These are the perfect way to get yourself prepared. They are also fat-free, sugar-free, gluten-free and vegan!  Hope you enjoy them as much as I do!!

Uncategorized

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Go to Next Page »

Primary Sidebar

Recent Posts

  • Savory Vegan Crepes Recipe | Yummy Recipe Ideas- Find Here!
  • Cauliflower Bread Veggie Sandwich With Avocado Spread- Yummy Recipe!
  • Coffee Chia Seed Pudding Parfait | Dessert You can Eat For Breakfast!!
  • Butternut Squash Quesadillas- Butternut Squash Quesadillas Vegan!
  • Lower Calorie Pecan Pumpkin Butter | Simple Delicious Recipe!

Recent Comments

    Copyright © 2021 cookiestokale on the Seasoned Pro Theme