Kale Broccoli Roll-Ups

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I like to prep my breakfasts and lunches for the week on the weekend to make the week just a little bit easier. I know I’m not the only one who does this, but it always makes me feel so accomplished when I’m done. Does anyone else feel like that? Well, this week my lunches will be consisting of Kale Broccoli Roll-Ups a recipe I found on greatist. For those of you who don’t know greatist is an amazing website that covers everything from workouts to healthy recipes and what they call happiness stories. I suggest hopping on over there and checking it out. Its’s really a great website!

Kale Broccoli Roll-Ups

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Ingredients:

  • 1 bag frozen broccoli florets
  • 1 tbsp extra virgin olive-oil
  • 1/4 teaspoon salt
  • 1/2 tbsp garlic powder
  • 1/2 teaspoon pepper
  • 2 large leaves of kale
  • 1 roasted red pepper
  • sunflower seeds: optional

Directions

  1. Warm up broccoli.
  2. Place broccoli, oil, pepper, garlic powder, and salt into a food processor and pulse until smooth.
  3. Spread broccoli mixture onto kale, add red peppers and sunflower seeds, and roll up.
  4. Enjoy!

Hope you all enjoy this easy lunch and the broccoli mixture will last in the refrigerator for about a week!

Easy Sour Cream and Onion Kale Chips

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I have made a breakthrough! My brother who never, NEVER tries anything I make because he thinks its “too healthy” ate these chips and declared them almost as good as the real thing. Success is mine! Mwhahaha! :D Now, I have never been a chip person, so I don’t actually know what real sour cream and onion chips taste like.  However, between me and my brother we devoured these chips!  I seriously suggest making these if you have a picky eater on your hands, like I do!

Easy Sour Cream and Onion Kale Chips

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makes 4-5 cups

Ingredients:

  • 1 1/2 cup cashews (soaked for 3 hours)
  • 3 Tbsp lemon juice
  • 1 1/2 Tbsp apple cider vinegar (maybe another type of vinegar would work….)
  • 1 small red onion, finely chopped
  • 1 head of kale
  • 1/4 to 1/2 cup water

Directions:

  1. Strip the kale from its stem and shred into “chip” sized pieces.
  2. In a blender combine cashews, lemon juice, apple cider vinegar, and water, until creamy and smooth. (Should be the consistency of thick salad dressing.)
  3. Chop red onion.
  4. In a large bowl, combine kale, cashew sauce, and onion until thoroughly combined.
  5. Dehydrate in a dehydrator (I have heard people using their ovens, but I haven’t tried that and can’t vouch for your results) at 105 degrees for 12-15 hours.

I hope you all try this recipe and I would love to hear it this works in the oven or not! :)

Question of the day: Do you have or know a picky eater who refuses to eat healthy?

Three Bean Salad

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So far my week has been hectic! Between ballet class, half a snow day, and 7 test by the end of the week, I’m ready for the weekend! I’m so glad that I prepped my lunch this week early! It has made my week a little bit easier. This week for lunch I have been eating Three Bean Salad (recipe to follow). It is so delicious and makes my day a little brighter. Has anyone else been having a stressful week (comment below!)? I adapted this recipe from Oh She Glows and omitted the dressing because I don’t like dressing. You can find the original recipe here.

Three Bean Salad

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makes enough for lunch the entire week (not sure how many cups sorry!)

Ingredients:

  • 1 can green beans
  • 1 can chickpeas
  • 1 can red kidney beans
  • 1 orange bell pepper
  • 4-5 chopped green onions
  • 2-3 cups shredded kale
  • pepper (to taste)

Directions:

  1. Heat all your beans together in a pan and cook until warm.
  2. Mix beans, onions, kale, and pepper together.
  3. Eat immediately or refrigerate until ready to eat. (I usually warm mine up for about a minute.)

Mushroom Stroganoff

Hi! Sorry for taking so long to post another recipe! School was hectic this week! :/ By the time, Saturday FINALLY rolled around, I wanted some comfort food! It’s absolutely freezing (Ok it was really only 30, but that’s cold for Texas!), where I live right now and stroganoff sounded amazing. I also had a weird craving for mushrooms, so into the pan they went. I loosely followed this recipe from Chocolate Covered Katie, who is my favorite blogger of all time. (Maybe it’s the fact that she lives in Texas, too! :D)

Mushroom Stroganoff

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Serves: 2 large portions or 3-4 small portions

Ingredients:

  • 1 box sliced mushrooms
  • 2 handfuls of chopped baby carrots
  • 1 onion, chopped (I used a red onion)
  • green beans (I used half a frozen bag
  • 2 tsp paprika
  • 1 tsp onion powder
  • 3-4 tbsp tomato paste
  • cornstarch (not really sure how much I used, but I think it was around 1/4 cup)
  • 1/4 cup almond milk (or whatever kind you have)
  • 3 tbsp chicken broth
  • salt (and pepper, if desired)
  • 1 tsp oil
  • 3 tablespoons garlic powder

Directions:

  1. Heat pan, add oil and onion. Saute for 2-3 minutes or until onion is soggy.
  2. Add mushrooms and garlic. Saute for 6 minutes or until mushrooms are soft.
  3. Add carrots, green beans, paprika, and pepper. Saute another 5 minutes.
  4. Add 1/2 cup water and bring to a boil.
  5. Once water is boiling, reduce heat to low and cover pan for 30-35 minutes.
  6. Combine tomato paste, almond milk, chicken broth, 1/2 tsp salt, and pepper in a small bowl. (Sauce should be slightly thick).
  7. After the 35 minutes, stir in sauce and bring to a boil.
  8. Once it boils, reduce heat to medium and stirring occasionally let simmer until liquid reduces (10-20 minutes).

There you have it! If the process looks to long for you to be able to do, Katie says that it can be made in a crock pot, but I haven’t tried it and can’t vouch for the results. Overall, the stroganoff turned out wonderful and my craving for mushrooms was satisfied! :)

Pan Roasted Vegetable Quinoa Salad

School starts tomorrow! Boo! :/ Where did Christmas vacation go? Oh, well only 71 days till Spring Break! Yay! :D If anyone else is bummed about having to return to school or work, a great pick me up is this yummy salad. I adapted the recipe from the Voracious Vander. I love her blog and am so jealous that she lives in Australia! You can find the original recipe here or you can make my version!

Pan Roasted Vegetable Quinoa Salad

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Ingredients:

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  • 1 tbsp of olive oil
  • a pinch of salt
  • 1 tsp of garlic powder
  • sprinkle of Creole seasoning (optional, picture not shown)
  • 1/2 cup corn
  • 1 medium zucchini, sliced thinly
  • 2 cups cooked quinoa (1 cup uncooked)
  • 1 cup cooked cannellini beans
  • 1 medium tomato, diced into cubes
  • 1/4 cup pumpkin seeds

Directions

  1. Cook quinoa
  2. Heat a medium sized pan, add 1/2 tbsp of olive oil, and cook corn and zucchini. Sprinkle garlic onto vegetables. Cook until zucchini is soft and golden.
  3. Add quinoa and creole seasoning. Stir until everything is warm. (About 3-4 minutes)
  4. Add cannellini beans and stir until warm.
  5. Remove quinoa mixture and put into a mixing bowl.
  6. Add 1/2 tbsp of olive oil into pan and add tomatoes and pumpkin seeds. Cook until tomatoes are soft and golden.
  7. Place the tomatoes and pumpkin seeds on top of the quinoa mixture.
  8. Serve warm or at room temperature.Image

Hummus

Is anyone else out there addicted to hummus? No, just me? Ah well, that’s ok more for me! :D I love hummus, but can never find it in stores (I shop at walmart). So, I decided to make my own! I adapted a recipe from Oh She Glows and it turned out great! You can find the original recipe here. I love Angela’s website and how easy most of her recipes are! I definitely suggest checking out her website, even if you aren’t a vegan.

Hummus

Ingredients:

  • 1 cup chickpeas (I used the canned kind)
  • 1/4 to 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • just under 1/4 cup of tahini
  • 3 tbsp lemon juice
  • 2 tbsp chickpea liquid
  • one packet of taco casa hot sauce (substitute with whatever hot sauce you have)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne red pepper

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Directions:

  1. Place all ingredients into food processor and process until smooth.ImageIt goes from this to this….Image
  2. Now all you need are some veggies and enjoy! (Or you could always just eat it by the spoonful! Guilty as charged! ;))

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Hope you enjoy! :D

Easy Tahini Carrot Slaw

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Happy New Year’s Eve everyone! I hope that you all have a fantastic and safe New Year’s Eve. My New Year plans include playing monopoly with my family and watching a movie! I’m such a rebel. Hahaha :D After having a late start this morning (I woke up at 9:30! that’s pretty good for me ;)), I wasn’t really hungry until after I worked out.  I was looking through the pantry thinking what can I fix that’s yummy, healthy, and filling? Then, I remembered a recipe for a carrot slaw I saw. I slightly adapted it and in no time had a yummy lunch! Score!

Easy Tahini Carrot Slaw

Time: 15-30 mins

makes about 5 cups

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Ingredients

  • 10 oz matchstick carrots (I used petite carrots and threw them into my salad shooter)
  • 1 cup organic raisins (I used the golden kind)
  • 1/4 cup roasted pumpkin seeds
  • 1/3 cup tahini
  • 1 tsp ginger
  • 1 tsp oregano
  • 1/4 cup lemon juice
  • 2 tbsp maple syrup
  • 1/4 tsp pepper

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Instructions

  1. If using petite carrots throw them into the salad shooter or food processor and whir away! (On my salad shooter, I used the cheese grater option.)ImageIt goes from this to this…… (magic I tell ya!)Image
  2. In a small bowl, combine tahini, lemon juice, maple syrup, spices, and black pepper.Image(sorry for the blurry picture!)
  3. In a large mixing bowl add your shredded carrots, raisins, and pumpkin seeds.Image
  4. Scoop the tahini mixture out of the small bowl and mix into the carrot mixture. Mix until all the ingredients are well coated.

So there ya have it! An easy, healthy carrot slaw that is sure to impress anyone! :D

The Beginning

This is the start of hopefully something wonderful. I have wanted to create a food and fashion blog for a while now, but never got around to it.  On this blog, I will be sharing healthy recipes that I have either created or adapted, I will be showing outfits of the day, and makeup and hair tips. I hope everyone enjoys my blog! :)

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