recipes

California Kale Bowls

94591C3A-CB9E-4BF8-850E-77FE1CB64933

Here’s my take on the California Kale Bowl.

ingredients:

1 c long grain brown rice

1/3 c almonds

1 pkg broccoli florets

4 c kale, destemmed and chopped

1/2 onion, chopped

2 tbsp grape seed oil

1 can white beans

1 can kidney beans

1/3 c citrus vinaigrette

directions:

cook brown rice per usual.

in a separate skillet, sauté broccoli and onions.

stir in beans and kale. Cook until kale is wilted.

im a bowl, mix brown rice and veggie mixture. Toss with the citrus vinaigrette and top with sliced almonds.

 

 

recipes

Chilaquiles con Frijoles de Negro y Zucchini

Being that I live so close to the border of Mexico, it’s inevitable that I love me some Mexican food. If I could eat it all day everyday, I would. Now, Mexican food can sometimes be vegan friendly and sometimes not so much, but like any other food, it can be veganized. So let me stop chatting and share this recipe.

Ingredients:

2 large zucchini, sliced

1/2 red onion, sliced

1 can black beans

1 can mild rec enchilada sauce

1 bag of tortilla chips (I used quinoa and seed tortilla chips)

1 bag shredded vegan cheese (your choice)

Directions:

Saute onions and zucchini for about 5-10 minutes. Add in beans, enchilada sauce and tortilla chips. Let simmer.

Top with vegan cheese, cover and let simmer until cheese is melted.

Once done, plate and garnish with avocado.

Voila! That’s all I have for you. I hope your try this recipe and if you do, let me know.

Health + Wellness, recipes

#FOTD: Chickpea Lime and Coconut Soup

2A16A695-E60A-4553-94CC-FD192909268A.jpeg

Hands down the best soup I’ve ever tasted. My mom sent me a link on FB and I had all of the ingredients except for the sweet potatoes and coconut milk (I always choose the coconut milk with the fat). This is not my own recipe but I did alter it by leaving out the red chilies (didn’t want any heat). Click here for the recipe.

recipes

Healthy Diet #FOTD: Vegan Juevos Rancheros

E6AA1C27-657B-40D2-98AF-56DF1E7CBFE2.png

As a breastfeeding mother, I am adamant about breakfast. Actually, as a person period. Breakfast is my favorite meal of the day and it’s also when I’m the most creative. I start my day with a large protein smoothie. Then I have oatmeal by itself, with toast, or like in the photo, a breakfast platter.

I loved omelettes before I was vegan and I was happy to learn I can still have them, minus the cholesterol, abuse, and consumption of another animal. For the omelette, I used 1/4 c garbanzo bean flour, 1/3 c water, mushrooms, Field Roast tomato cayenne chao cheese, pink salt, nutritional yeast, and fresh basil. I mix all of those together in a bowl and then poured it into a skillet with hot grape seed oil (oil is important or it will stick). I then topped it with avocado, salsa, and vegan ranch (I use the Hampton Creek Just brand). For a full meal, I added power greens, Sweet Earth hickory and sage bacon, and oatmeal (great for breastfeeding so I have it every morning).

So, there you have it. What’s your breakfast go to?

recipes

Protein Smoothie Bowl

Now I’ve never had nor have I ever made a smoothie bowl. I see them on IG all the time, but I’ve never considered trying one, at least not until now. What made me make a smoothie bowl? I have no earthly idea. I just know I wanted a smoothie and I had a bunch of toppings that I could throw on top.

Now for this recipe there are no measurements. I never measure, I just eye it. Let me know if you try it. Enjoy!

Blend:

Frozen berries

Frozen dark cherries

Açaí powder

Goji berry powder

Vegan plain yogurt

Flaxseed oil

Silk protein nut milk

Toppings:

Pecans

Shredded coconut

Chia seeds

Hemp seeds

Raisins

Granola

Pumpkin seeds

recipes

Baba Yega

My friend Jazzie told me about this place months ago and I’m not sure why I am just now getting around to it and I could kick myself for it. It’s located off Montrose and it’s a nice little restaurant. It kind of has seating for everyone. They have the inside area that looks more upscale that I assume may be for if you want a classy date or something. They have another inside area that looks like it was added on to the building and seems for something more casual. Then they have the outside area. I sat in the casual area.

What made this experience so amazing was my waiter, Gareth. He was so nice, personable, attentive and knowledgeable of their vegan items. He asked if I wanted the artichoke dip as an appetizer, and upon asking him if it was vegan, he recommended the spinach dip, which was vegan. I was blown away at the taste. It was unreal that it was vegan. It came with some fresh tortilla chips.


As my meal, I ordered the Veggie Black Bean burger. When Gareth brought it out, he said that the chipotle mayo that came on the burger was not vegan, so he had them just put their regular vegan mayo on it. Talk about going to bat for a customer. I would’ve never known that the mayo wasn’t vegan. It came with a side of fries and a pickle spear. The fries were really good, and I could tell they weren’t the fake ones that come frozen that you get from most fast food places and restaurants.


It was a great experience and I have Gareth to thank for that, and the chef for making such amazing vegan food.