Tortitas de Papa (Latkes)

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Ingredients:

  • 3-4 red potatoes, peeled and shredded

  • 2 large eggs, beaten

  • 1/2 C gluten free flour or sprouted flour

  • 1 TSP kosher salt

  • Avocado oil for frying

  • 2 TBSP chopped green onions

  • Applesauce or Sour cream for dipping

Procedure:

  1. Shred potatoes
  2. In a large bowl, combine potatoes, chopped green onions with eggs, flour, and salt.
  3. Add potatoes and mix with your hands.
  4. Add avocado oil to skillet and cover 1/8 oil onto the pan.
  5. Add about 1/4 cup of mixture to oil and flatten. Fry until crispy and golden, which takes about 3-5 minutes per side. Transfer patties to paper towels to drain.
  6. Eat with salad, or soup

 

Zoodles with Sun-dried Tomato Pesto

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Zoodles Ingredients:

  • 2 zuchinnis
  • Garlic salt and pepper to taste
  • 1 clove of garlic
  • 2 TBS olive oil

Procedure:

  1. With a zoodle maker, make zoodles.
  2. Chop garlic and add to pan with olive oil and sautee for about a minute. 
  3. Add zoodles and sautee for no longer than 3 minutes to avoid getting soggy. 

Sun-dried Tomato Pesto Ingredients:

  • 1 avocado
  • 1/4 C sundried tomatoes (in oil)
  • 1/2 C cashews
  • 1 TBS dried basil or 1/2 C fresh basi
  • salt and garlic salt to taste
  • 1 TSP fresh lemon juice

Procedure:

  1. Blend all ingredients until smooth

Mushroom Steak Sauce

As you know I don't eat meat but I've come up with a delicious steak substitute, which is my tofu steak. Although my tofu steak is pretty good, it was missing something. That's when did some research on what sauces go best with steak and mushroom sauces came up a lot. I hope you like this mushroom sauce. It was pretty good in my opinion. 

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Ingredients:

  • 5-6 button mushrooms
  • 1/4 red onion chopped or 1 shallot
  • 2-3 cloves of garlic
  • 2 TBS avocado oil
  • 1/4 cup of balsamic vinegar
  • 1/8 cup of tamari sauce
  • 1/4 TSP oregano, thyme, and basil 

Procedure:

  1. Slice the mushrooms, chop red onion or shallot, and mince the garlic.
  2. Suatee the garlic and mushroom with the avocado oil for a 1 to 2 minutes
  3. In a bowl whisk the balsamic vinegar, tamari sauce and herbs.
  4. Pour the mixture on the mushrooms and garlic. 
  5. Suatee for about another 1 to 2 minutes. 

Tofu Steak

I love this tofu steak it's so easy to make and delicious as well. It's a great steak substitute. 

Ingredients:

  • Extra firm tofu, sliced
  • 2 TBS avocado oil
  • 1/8 cup tamari sauce
  • 1/4 cup of balsamic vinegar
  • salt and pepper to taste
  • 1/4 TSP parsley

Procedure:

  1. Slice tofu brick short ways
  2. Place all of the ingredients (except tofu) in a bowl and mix them well together.
  3. Place tofu in mixture and let the mixture soak in a little
  4. Place tofu slices on medium heat grill and let it grill until grill marks show up and are brown
  5. Pour remaining mixture on tofu slices.

Nut Butter Snack Balls

I love making these snack balls. They're so easy to make, plus they're full of nutrition. Not mention that you can take them anywhere! 
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Ingredients:

  • 1 C oatmeal
  • ⅓ C sliced almonds
  • 1 TBS ground flaxseed 
  • ½ C nut butter (peanut or almond are both good)
  • ¼ C honey
  • 1 TBS chia seeds
  • ⅓ C dried cranberries or raisins
  • 1-2 TSP maca powder

Procedure:

  1. Place all of the ingredients in a bowl and mix them well together.
  2. Then form about 1.5 inch balls and place them on a baking sheet
  3. Finally, place the snack balls in the refrigerator for minimum 20 minutes

Chia Seed Lemon Muffins

I like making simple muffins. Muffins that take very little time to make, taste delicious and have good nutrition for you. These muffins took me very little to make they taste very delicious.  

Ingredients:

  • 1 1/2 C gluten free flour
  • 1 TSP baking powder
  • 1/4 TSP baking soda
  • 1/2 TSP salt
  • 1/2 C olive oil
  • 1/3 C sucanat 
  • 2/3 C coconut yogurt
  • 1 lemon, zested and juiced
  • 1 egg
  • 1 TSP vanilla extract
  • 2 TBS chia seeds

Procedure:

  1. Preheat oven at 400 degrees.
  2. In a blender add olive oil, sucanat, coconut yogurt, lemon juice and zest, egg and vanilla extract; blend until smooth
  3. In a bowl add flour, baking powder, baking soda and salt. Add to blender little bit at a time.
  4. Fold in the chia seeds
  5. In muffin cups add mixture and bake for 15-20 minutes. 

Avocado Blueberry Smoothie

I never thought that avocados and berries mixed...but they do! This smoothie is delicious, filling and oh so creamy. The orange makes it sweet and the flaxseeds gives you extra fiber and omega 3s. Try this smoothie and leave a comment below of how you liked it when you do.
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Ingredients:

  • 1 C mixed fresh or frozen berries 
  • 1 C filtered water
  • 1⁄2 avocado
  • 1 peeled orange
  • 1⁄2 TSP vanilla extract
  • 1⁄2 TBS ground flaxseeds 

Procedure:

  1. Blend ingredients until smooth

Black Bean Burger Patties

I love this recipe. I was able to combine different ways of creating a veggie patty and create one that I love! This recipe is easy to make and delicious too! I hope you try it and let me know in the comments below how you liked it.

Ingredients:

  • 1 C 15oz black beans, rinsed and drained
  • 1/3 C gluten free flour or white whole-wheat flour
  • 1/2 C textured vegetable protein (TVP - dried soy protein)
  • 1 TBS tamari sauce
  • 1 TBS fresh lemon juice
  • 2 TBS avocado oil
  • 1 TSP onion powder
  • 1 TSP garlic powder
  • 1/4 TSP sea salt
  • 1/4 TSP ground black pepper

Procedure:

  1. Place TVP and Tamari sauce in a bowl and cover with water. Water should reach the top of TVP and not go over.
  2. In blender place half black beans, avocado oil, fresh lemon juice, onion powder, garlic powder, sea salt and ground black pepper. Blend until smooth puree.
  3. In a bowl place the other half of the black beans, flour, TVP and black bean puree. Mash together with your hands until ingredients are all blended together. 
  4. Cover the mixture and place it in the refrigerator for minimum of 20 minutes.
  5. After 20 minutes have gone by, divide the mixture into four and form each portion into a burger patty. Place on the grill and cook until each side is browned and slightly crispy. 
  6. You can wrap left over patties and place in the freezer. 

Frozen Fruit Bowl

I learned about frozen fruit bowls when I lived in Hawaii. They are so simple to make and delicious. They're perfect for the summer since they're so refreshing. 
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Ingredients:

  • 1 packet of frozen Pitaya or Acai
  • 1 C of frozen fruit of choice
  • 1 serving of vegan protein
  • 1 C spinach
  • 1/2 banana
  • Splash of almond milk

Procedure:

  1. Blend all ingredients until smooth
  2. Add fun toppings like fresh fruit, the other 1/2 of the banana, granola and honey

Vegan Mushroom Risotto

I remember the first time I had risotto. It was in Venice, Italy. It was the absolute most delicious rice I had ever had. Ever since then, I've been trying to recreate it. I've had risotto from a box and tried making various adaptions from the one I had. This risotto came out really good and it's absolutely become a part of our regular meals. 

Ingredients:

  • 1 C Arborio rice
  • 1 shallot, chopped
  • 2 cloves of garlic, chopped
  • 5-6 button mushrooms sliced
  • 1/2 C of dried porcini
  • 3 C vegetable broth
  • 3-4 tablespoons of nutritional yeast
  • 2 TBS olive oil
  • 1 TSP dried parsley
  • Salt & pepper to taste

Procedure:

  1. Chop shallot and garlic
  2. Slice button mushrooms
  3. Place porcini in water up to the top and let them soak for 30 minute to an hour (don't discard water)
  4. Add 2 TBS of olive oil in frying pan with shallot and garlic. Cook until transparent (takes about a minute)
  5. Add rice and cook until transparent (takes about a minute)
  6. Add mushrooms and stir (chop porcini mushrooms and then add)
  7. Add mushroom broth from porcini soak
  8. Add vegetable broth one cup at a time and stir
  9. Add nutritional yeast and stir
  10. Finally, add dried parsley and salt and pepper and stir
  11. Cook for about 25 minutes, stirring occasionally

Delicious Guacamole

I love homemade guacamole. It has a taste of freshness that is un-comparable to any store bought gucacamole. You can just taste the difference. What I also like is that you can make it as mild or as hot as you'd like. 

Ingredients:

  • 1 -2 ripe avocado
  • 1-2 roma tomatoes, diced
  • 1 TBS fresh lemon juice
  • ground pepper and garlic salt to taste
  • (optional) 1 TBS fresh chopped up cilantro

Procedure:

  1. Add all ingredients, except cilantro, to a blender and chop in blender or use a mortar & pestle to smash ingredients. 
  2. Add cilantro last and fold gently

What do I eat this with?

Use guacamole as a spread or a dip. 

Breakfast Ginger Green Smoothie

This is a great smoothie to drink when you're feeling a cold coming and to keep yourself extra healthy.
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Instructions

  • 2 C water
  • 2 C leafy greens (i.e. romaine lettuce, green leaf greens, red leaf greens, dandelions)
  • 2 C dark leafy greens (i.e. spinach, kale, collard greens, chard)
  • 1-2 stalks of celery or 1 small cucumber
  • 1 TBS freshly squeezed lemon juice
  • 1 banana
  • 1 C of one variety of fruit or one fruit (i.e. pear, apple, mangos, etc.)
  • A second C of one variety of fruit or one fruit (i.e. pear, apple, mangos, etc.)
  • Add a centimeter of ginger

Method

  1. Add water to blender along with all greens, banana and lemon juice
  2. Add fruit and ginger and blend until smooth

Simple Marinara Sauce

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Ingredients

  • 1 or 2 (14 ounce) can of chopped tomatoes
  • 1 (14 ounce) can of crushed tomatoes or chopped tomatoes
  • 2 garlic cloves
  • 1/4 white onion
  • 2 TBS olive oil
  • 1 TBS dried Italian seasoning
  • 1 TSP balsamic vinegar
  • 1 TSP dried oregano
  • 1 TSP dried basil
  • 1/4 TSP sea salt
  • 1/4 TSP ground black pepper

Procedure

  1. Chop garlic and onions
  2. Blend one can of tomatoes if needed 
  3. In a sauce pan add olive oil, chopped garlic and onion and dried herbs.
  4. Cook for on medium high until onion is transparent.
  5. Add crushed and chopped tomatoes
  6. Sprinkle ground black pepper and garlic salt and balsamic vinegar
  7. Cook on low for minimum 20 minutes

Spaghetti Squash Marinara

I love this simple veggie spaghetti. It's made from spaghetti squash. It's a great way to fill yourself up with a delicious vegetable that is also a starch, so you will feel full after eating plenty of it. It's totally guilt free and very simple to make.
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Ingredients

Procedure

  1. Preheat oven 375 degrees and place whole spaghetti squash without cutting in the oven and bake for 25-30 minutes.
  2. Once baked remove spaghetti squash, cut in half and remove seeds.
  3. Chop garlic cloves
  4. Pour olive oil, sprinkle salt and pepper and add chopped garlic on each half of the spaghetti squash and spread evenly.
  5. Place back in oven and bake for 25-30 more minutes.
  6. Once ready, scrape spaghetti squash with a fork into a bowl or plate for serving and add the simple marinara sauce.

Vegan Eggplant Parmesan

I love eggplant parmesan. It's crispy and delicioius. I love making this meal on Sundays becaue it takes a little longer and it's just a great way to start the week. 
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Ingredients

  • 1 small eggplant (graffiti eggplant is the best)
  • 1/4 C gluten free flour
  • 1 C panko bread crumbs
  • 2 TBS nutritional yeast
  • 1 TSB dried oregano
  • 1/4 TSP sea salt
  • 1/2 C unsweetened plain almond milk
  • 1 TSP arrowroot starch
  • olive oil spray

Procedure

  1. Preheat oven 400 degrees and line baking sheet with parchment paper and olive oil spray.
  2. Slice eggplant into thin slices then sprinkle salt on both sides. Place slices between paper towels so water is absorbed
  3. In one bowl pour milk and arrowroot starch and whisk.
  4. In a second bowl add gluten free flour.
  5. In a third bowl add bread crumbs, sea salt, oregano and nutritional yeast.
  6. Take once slice of eggplant and dip in almond milk, then gluten free flour, then breadcrumb mix and place on baking sheet.
  7. Once you've dipped all eggplant slices, spray olive oil on top or pour a little olive oil on top and bake for 25-30 minutes.

Berry Strong Smoothie

I love drinking this smoothie in the afternoon or after a workout. It's refreshing and full of antioxdants, which help give your skin a beautiful natural glow. 
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Instructions

  • 2 C almond milk
  • 1 C berries
  • 1 banana
  • 1 TSP vanilla extract
  • 1/4 TSP cinnamon
  • 1 scoop vegan vanilla protein

Method

  1. Place all ingredients in blender and blend until smooth.

Almond Butter Banana Rice Cake

I love making this simple snack in the afternoon. It's easy, quick and nutritious too! My daughter loves it too.
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Ingredients:

  • 1 rice cake
  • 1 TBS almond butter
  • 1/2 banana
  • 1 TSP local raw honey
  • dash of cinnamon

Procedure:

  1. Spread almond butter on rice cake
  2. Slice banana and place on top of almond butter
  3. Drizzle honey
  4. Sprinkle cinnamon

What do I eat this with?

Eat this as a mid-morning or -mid-afternoon snack.

Avocado Greens Salad

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Ingredients

  • 2 C leaf greens
  • 1 diced roma tomato
  • 1/2 avocado
  • 1 TBS lemon fresh lemon juice
  • 1 TBS nutritional yeast
  • 1/8 TSP garlic salt
  • 1 cap size (cap from olive oil bottle) of olive oil

Instructions

  1. Dice tomato
  2. Mix all veggies
  3. Squeeze lemon juice from a fresh lemon
  4. Add nutritional yeast, garlic salt and olive oil
  5. Mix all ingredients

What do I eat this with?

You can eat this salad with a soup or entree

Raspberry Brownie

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Brownie Ingredients

  • 2 TBS ground flaxseed
  • 5 TBS water
  • 1/2 C avocado oil
  • 3/4 C coconut sugar
  • 1/4 C raw cacao powder 
  • 1 C almond milk
  • 1 1/2 C gluten free flour 
  • 1 TSP baking powder
  • 1/4 C cacao nibs
  • 1 C fresh or frozen raspberries

Cooking Instructions

  1. Preheat oven to 350 degrees
  2. Start by blending together water and ground flaxseed
  3. Add avocado oil and whisk
  4. Add coconut sugar and whisk
  5. Add almond milk and whisk
  6. In a bowl blend raspberries, cacao nibs, flour and baking powder
  7. Add all ingredients into blender and blend until smooth
  8. Pour in a pan and bake for 30 minutes

Frosting Ingredients

  • 1 avocado
  • 1/4 C cacao powder
  • 1/4 maple syrup or coconut nectar
  • 1/2 TSP vanilla extract

Cooking Instructions

  1. Blend all ingredients until smooth.

Classic Arugula Salad

I love eating this salad after as part of my lunch. It's easy to make, it's refreshing and it's just good and tasty. I don't vary my salads much and I eat this pretty much every day for as part of my lunch. I will vary the leafy greens every now and then.
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Ingredients

  • 2 C arugula lettuce
  • 1/4 C cherry tomatoes or 1 roma tomato
  • 1/4 C shredded lettuce
  • 1 TBS sunflower seeds
  • 1 TBS lemon fresh lemon juice
  • 1 TBS nutritional yeast
  • 1/8 TSP garlic salt
  • 1 cap size (cap from olive oil bottle) of olive oil

Instructions

  1. Dice tomato or slice cherry tomatoes in half.
  2. Mix all veggies and sunflower seeds
  3. Squeeze lemon juice from a fresh lemon
  4. Add nutritional yeast, garlic salt and olive oil
  5. Mix all ingredients

What do I eat this with?

You can eat this salad with a soup or entree