D29CEEEA-FDED-4EAA-AB84-D0773FA89891.JPGTart and rich. Sweet and smooth. Everything you love about chocolate covered strawberries – in a glass. Fresh ingredients. Whole ingredients. No added sugar. Healthy fat, protein, and carbs. Need I say more?

Ingredients:

  • 1 c. frozen strawberries
  • 1/2 c. oats
  • 1 c. unsweetened almond milk
  • 1 tbsp cocoa powder
  • 1 splash PURE vanilla
  • 1 tbsp flax seeds (optional)
  • 1 tbsp chia seeds (optional)
  • 1 scoop protein powder of choice (optional)

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Blend until smooth!

You can serve this one as a smoothie as showed, however, it is equally good (if not better) as served as an ice cream replacement. Yep, in a bowl, with strawberries on top. What could be better after an ass-kicking workout?

I hope you enjoy this one as much as I do!

xx,

M

For the weeks you don’t meal prep – exactly how I came across creating this dish – this one will be ready in about 20 minutes and makes plenty for the remainder of the week. Dairy free, can be made gluten free, one of my favorite foods, and 2 green vegetables. All in one. It can’t get much better for a quick and easy meal!

Let me clarify something before we get started. Daiya Foods is a company that is proudly dairy free and offers *overall* pretty wholesome ingredients in their products, however, it is considered a processed food.

CHEEZE SAUCE INGREDIENT LIST:

Filtered Water, Tapioca Starch, Non-GMO Expeller Pressed: Canola and/or Safflower Oil, Coconut Oil, Sea Salt, Vegan Natural Flavours, Pea Protein Isolate, Tricalcium Phosphate, Cane Sugar, Lactic Acid (Vegan), Xanthan Gum, Yeast Extract, Titanium Dioxide (A Naturally Occurring Mineral), Annatto (Colour), Onion

(Daiya Foods). 

Sure, this food product is processed, meaning it isn’t entirely “clean” but I am clarifying, again, that this meal is intended to be a weeknight meal when you’re short on time – and you could be consuming things far worse than this cheeze sauce. 😀 if you have any questions regarding the ingredients, you can always send me a direct message or shoot me an email!

ANYWAY, let’s get started!


Ingredients:

  • 1 box pasta of choice – whole wheat, Banza, other gluten-free variations if desired
  • 1 pkg Daiya foods cheese sauce
  • 1 c. broccoli
  • 1 c. snap peas
  • 1 tsp garlic

Directions:

  1. boil water and add noodles once boiling.
  2. take two microwave-bowls and in the first, add broccoli, and in second bowl, add snap peas. Put about a tablespoon of water in each bowl. Microwave each of them (covered) to steam for about 3 minutes each.
  3. Drain pasta in a colander when al-dente.
  4. Add garlic to hot pan with a dash of olive oil and saute for about 5 minutes.
  5. Turn the burner off.
  6. Return pasta back to pot on burner that you have turned off (it’s still warm).
  7. Add pkg of Daiya foods cheeze of choice along with steamed vegetables.
  8. Add about a teaspoon of each of the following (or more if you prefer): garlic powder, black pepper, dried Italian herbs, Mrs. Dash, and nutritional yeast.
  9. Thoroughly combine and serve!
  10. enjoy!

This makes multiple servings so if you neglected to meal prep (as I did when I created this recipe), you’ll have more to go around for the rest of the week. 😀

Happy eating!

xx,

M

Healthy, happy, hearty breakfasts on-the-go are the best breakfasts in my humble, almost-nutritionist opinion. 😉 Starting the day off with whole grains helps your body keep a steady supply of energy throughout the morning, both eliminating that dreaded, nap-inducing sugar crash, and prevents a 10-am-lunchbox raid.

Let’s get started!


APPLE CINNAMON WHOLE GRAIN MUFFINS

*recipe is vegetarian and can be made dairy/gluten free*

Ingredients:

  • 1/2 c. melted coconut oil
  • 1/4 c. brown sugar/coconut sugar
  • 2 tbsp pure maple syrup
  • 1 egg
  • 1 tsp vanilla
  • 1 c. greek yogurt (or plant-based yogurt of choice)
  • 1 tsp baking powder
  • 3 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c. whole wheat flour
  • 1 c. oats
  • 1 finely diced apple of choice

Directions:

  1. Combine first SIX ingredients (wet ingredients) in a mixing bowl.
  2. In a separate bowl, combine next SIX ingredients (dry ingredients).
  3. Slowly add dry mixture into wet mixture, combining thoroughly.
  4. Fold in diced apple lastly.
  5. Scoop into muffin tins lined with muffin liners and bake for 20-25 minutes at 375
  6. Enjoy!

*serving suggestions: top with nut butter for an easy extra protein, or eat with a hard boiled egg and and half an avocado packed together for a complete breakfast on the go!

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Happy eating!

xx,

M

 

When an American is asked to name a college food, what comes to mind? Ramen. In a cup. In a package with the block of noodles and a flavor package. Nutrient-dense? Wholesome? Identifiable ingredients? Nope. Comforting? Warm? Satisfying? You bet.

I have taken this brick of noodles and made it a little bit more bearable but all the more satisfying. Today, brick of of noodles + a time crunch = something I hope you will love as much as I do. 🙂 It won’t take you very long either!

*recipe is vegan/vegetarian*


Ingredients:

  • green vegetables of choice (I used broccoli and snap peas)
  • 1 c. vegetable broth
  • 1 tbsp soy sauce/tamari
  • 1/2 c. water
  • 1 tsp minced garlic (or so)
  • 1 block ramen noodles from pkg, or 1 pkg of fresh ramen noodles
  • 1 tsp black sesame seeds for garnish & extra flavor

How-To:

  1. Saute vegetables of choice in olive oil al dente. Add garlic and kill the heat.
  2. Remove vegetables from pot and add broth and water to the pot. Bring to a boil.
  3. Add noodles and cook according to pkg (about 3 minutes).
  4. Add the soy sauce/tamari to the bottom of serving bowl.
  5. Grab noodles from broth with a spaghetti spoon. Pour broth into serving bowl over soy sauce/tamari
  6. Place noodles in bowl in the broth mixture
  7. Place vegetables on top of noodles and arrange as desired.
  8. Top with sesame seeds and serve with chopsticks or a fork 😀

Take that, college! And as always, happy eating!

xx,
M

 

Best thing you’ve ever eaten… ready, go!

I’ve told my friends and family how much I love pizza, but I am not willing to indulge in it unless it’s good pizza – it just is not worth it to me. This is another way I go about still enjoying food, but not over-indulging and later regretting my decision.

So here it is. This easy, quick, and simple dish is inspired by one of my favorite pizzas, the Blue Crush found at Blackbird Pizza in Fargo, ND.

Blackbird’s Blue Crush pizza – (Trip Advisor) 

…only my version has fewer carbs (I’m not counting, but if you are… 😉 ), and simplifies the process – you don’t have to make any pizza dough! This can be easily customized to your dietary needs, and it is vegetarian!


Ingredients:

  • 1 flour tortilla (or grain-free of choice)
  • 1 tsp minced garlic
  • about 1/4 c. parmesan cheese (give/take based on your preference)
  • 2 tbsp whole, raw walnuts
  • dried Italian herbs OR fresh rosemary
  • about 8 grapes, halved
  • olive oil

Procedure:

  • preheat oven to 375.
  • place tortilla on baking sheet lined with aluminum foil ( easy cleanup, duh )
  • drizzle olive oil on tortilla and add garlic
  • spread garlic and olive oil mixture across tortilla
  • Add herbs & black pepper
  • Place walnuts and grapes on tortilla.
  • Top with parmesan.
  • Bake for 10 minutes
  • Switch oven to broiler and broil for about 2 minutes, or until cheese is bubbling 🙂
  • Remove from oven & top with a drizzle of olive oil
  • Slice with a pizza cutter
  • ENJOY!

NOTES:

*make sure to watch the pizza while under the broiler. If you leave it in even a minute too long, you might experience an undesired charred tortilla crust.

*for gluten-free option, use an almond flour tortilla!

* image credit: https://www.tripadvisor.com/Restaurant_Review-g49785-d6474484-Reviews-Blackbird_Woodfire-Fargo_North_Dakota.html


Again, think about the best thing you’ve ever eaten. Eat that food much more often. 🙂

xx,

M

There are times when cookie dough is necessary.

I’ve noticed a national trend of local food joints now serving everyone’s favorite delicacies that we should’ve never indulged in as kids (yet somehow always avoided salmonella (?)). In fact, this recipe is inspired by the edible cookie dough I’ve experienced at Nadia Cakes in Minnesota.

So let’s face it together, you want vegan cookie dough in your life. 😀 Here’s how you do it!


Ingredients:

  • 1/2 c. softened coconut oil
  • 1/4 c. brown sugar
  • 1/4 c. coconut (or white) sugar
  • generous splash of PURE vanilla
  • 1 + 1/4 c. flour of choice
  • 2-3 tbsp water

Procedure:

  1. Cream together coconut oil + sugars until thoroughly combined.
  2. Add vanilla and continue to mix
  3. slowly add sugar and combine later adding the pinch of salt
  4. add a tablespoon of water at a time until reaching desired consistency, continuing to stir
  5. Stir in chocolate chips
  6. ENJOY!

Notes:

*Water can be adjusted to the type of flour used. You’ll need more water if you’re using almond or rice flour.

*I want to point out that “vegan” does not necessarily mean “healthy.” This is simply an animal-free (and consequently, cholesterol-free) option to enjoy this treat!

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yesssssssssssss.

 

 

 

 

 

If I’m brutally honest, I am not a die-hard autumn fan. When you’re in the midwest, fall can only mean one thing: WINTER soon. That particular season and I aren’t the best of friends. 😉

I will admit, however, that with anything, if there’s food involved, you can count on me being there and mentally present. And along with harvest, change of seasons & produce, and dishes that come with autumn are rich, warm flavors, big squash, pumpkin, fragrant cinnamon & nutmeg, and the warmth of the season are things worth appreciating.

Apple pie is a fall favorite, but with any dessert, it packs copious amounts of sugar.

My version is a twist on the classic. This dish is warm, fragrant, and will give you a taste of apple pie without all the sugar and guilt. It’s quick, simple, and worth your time. 😀

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BAKED APPLES

Ingredients:

  • 1-2 apples of choice
  • 1/2 c. rolled oats
  • 2 tbsp coconut oil
  • 1 tbsp brown sugar
  • 2 tsp cinnamon
  • 1 tsp vanilla

Procedure:

  • slice the apples in half and use a spoon to scoop out the core and seeds
  • Cut off the stem and remove the bottom of the apple as well
  • in a small bowl, melt the coconut oil in the microwave for about 30-40 seconds.
  • add the brown sugar, oats, cinnamon, and vanilla.
  • Combine with a fork
  • Place apples face up on a baking sheet.
  • Fill with oat mixture uniformly
  • Bake for 20 minutes
    • if you stab the apple with a fork and you’re easily able to do so, the apples are done!
  • Enjoy them by topping with coconut whipped cream, yogurt, or a drizzle of honey!

If you’re like me, embrace the fall season, the pre-cursor to the dreaded winter months!

Happy eats!

xx,

M

 

Happy Taco Tuesday, fellow foodies!

I find that I am being asked for my most simple, most random recipes more than ever. Honestly, those are my favorite recipes to make and recreate. The best things come when you’re least expecting them, right?

And WHO DOESN’T LOVE TACOS. This recipe makes them enjoyable for everyone.

INGREDIENTS:

  • 1 bell pepper
  • 1/4-1/2 c. cooked quinoa
  • handful of crushed Lundberg Farms rice chips (sea salt flavor) – they’re usually 2/$4.00 at Natural Grocers, friends!
  • 1/4 c. of each black beans / corn (frozen is fine for convienence)
  • sprinkle of cheddar/co-jack cheese

HOW TO:

  1. cut bell pepper into strips
  2. heat about 1 tsp ghee or olive oil in a skillet on medium
  3. sautée with about 2 tsp cumin and pinch of salt until cooked
  4. crush rice chips in bottom of bowl
  5. add scoop of quinoa, beans, corn, peppers (as many/as little as you like) and sprinkle of cheese
  6. mix together if ya want!
  7. top with avocado, cilantro, and salsa of choice!
  8. take a photo because it will look really good AND THEN savor the heck out of it.

 

How are you celebrating Taco Tuesday? Tag me in your pictures!

happy eats, always!

xx,

M

It might be apparent to my readers that breakfast is my favorite meal of the day, so there is nothing I love more than a simple breakfast.

We are taught in nutrition that eggs have gotten a bad rap over time because of their high amount of cholesterol, but that was overturned a few years ago. Eggs are full of B-vitamins that have numerous health benefits. The advantages to eggs outweighs risks of cardiovascular disease associated with LDL or “bad” cholesterol.

That being said, I am a huge advocate for eggs as part of a well-balanced diet, and one reason I don’t believe I could ever become a vegan (props to those that are though, really).

Did you know that egg whites actually have more protein than the yolk (eggs are clear and turn white when you cook them because their proteins are being denatured with heat). I have absolutely nothing against the yolks in terms of health benefits, I just don’t love the taste. Anyway, this recipe has only three ingredients.

Ingredients:

  • 2-3 egg whites
  • 2 tbsp parmesan cheese, shredded
  • 1 tbsp cilantro, chopped

 

Procedure:

  • separate whites from yolks.
  • Scramble the eggs and try to whip as much air as you can into the whites with a fork. You’ll see plenty of bubbles.
  • Heat a small pan on med-high heat with a little bit of olive oil
  • Pour egg into pan and add a little salt & pepper
  • cook for 3-4 minutes, then flip round, flat egg over.
  • add 1 tbsp parm to cooked side, and flip half the egg over itself.
  • Cover for about 2 minutes so the egg steams and finishes cooking
  • Add fresh cilantro, red pepper flakes, and remaining parmesan to the omelette and remove from heat.

*PS: you can also add spinach, broccoli, or other fresh greens to make your breakfast even more flavorful & nutrient dense!

ENJOY!

xx,

M

Banana “nice cream” is all the rage for those who are vegan, lactose-intolerant, and those that are looking to enjoy a frozen treat without all the cals + the notorious “I-ate-too-much-dairy” digestive discomfort.

I have seen and tried PLENTY of variations of this frozen goodness from the internet including chocolate mint, raspberry vanilla, oatmeal cookie, and caramel pecan. I am happy to develop my own of these recipes and share with YOU GUYS if you’re interested. 😉

BUT for today, here’s how you make my favorite version!

INGREDIENTS:

  1. 2 frozen bananas (frozen for 12 or more hours),
  2. 1 tbsp peanut butter
  3. 1 tsp cocoa powder
  4. a splash of PURE vanilla

 

HOW TO:

*The key to making your ice cream creamy & smooth is to use a high-speed blender/food processor*

  1. first, add the bananas alone to the food processor/blender
  2. pulse slowly until bananas are in crumbles
  3. then add PB, cocoa powder, and vanilla
  4. blend on high speed until combined and smooth
  5. scrape the sides to ensure everything is combined & blend again!
  6. Serve or freeze!
  7. Top with cacao nibs, chocolate chips, or sprinkles!

 

That’s it, that’s all there is to it. Let me know if you’d like to see some other flavors! 😀

happy eats xx,

M