Spring salad. Click picture for recipe.
Chia and banana breakfast porridge from Oh She Glows. Click the picture for the (very simple) recipe.
Steamed kale and green beans
Pan seared flax tempeh in sesame oil and ginger
Topped with heirloom tomatoes and sesame seeds. Delish!
chocolate chia pudding
Red lentil crepes - with just three ingredients.
Easy gluten-free Beet Wraps
Supper. On nom nom. The marinade I threw together was genius.
No true measurements but the ingredients for marinade were
- low sodium soy sauce (a couple of Tbsps?)
- molasses (1 tsp?)
- garlic chili sauce (1 tsp?)
- crush garlic (1 clove)
I sliced the tofu (1/4 of a package of extra firm) and marinated it for 3 hours. While the tofu was being pan seared for texture I cook the veggies in the remaining marinade in a separate pan with a bit of added water so they could steam.
The rice is basmatti.
Okay. This woman is the devil. And an angel. These recipes are fantastic. And dangerous. Also, her blog entries are entertaining. Click the picture to check her out!
For your viewing pleasure.
Everyone wanted simple. Simple to make means I don’t have to bend over, twist or turn. Your loss, you bunch of lazies!!! ;)
(Side note: I think I need to add another tie to the apron… it was getting a little frisky on me!)
Raw Protein Guacamole & Salsa Stuffed Tomatoes…
- 3 Medium Tomatoes
- Hemp Seeds (to garnish & add additional protein)
- 1 Ripe Avocado
- 1 tbsp Raw Protein Powder (plain unflavoured)
- 1 tbsp Olive Oil (cold press)
- 2 tsp Ground Cumin
- 2 tsp Apple Cider Vinegar
- 1 Pinch Celtic Sea Salt
- 1 Pinch Ground Black Pepper
Green Salsa Topping:
- 1/4 Red Onion (diced)
- 1/4 Green Capsicum (diced)
- 1 heaped Tbsp Black Spanish Olives (diced)
- 1 Sprig of Spring Onion (finely chopped)
- 1 Tbsp Cilantro (finely chopped)
- 1 pinch of Smoked Paprika
- Juice of half one lime
1. Cut tomatoes in half, and scoop out centres
2. In a food processor add all your guacamole ingredients and blitz until smooth and creamy
3. Prepare all your salsa ingredients in a mixing bowl, and mix when finished
4. With a spoon divide the guacamole into the 6 tomatoes halves and fill
5. Top guacamole filled tomato’s with your salsa until all are evenly dispersed
6. Lastly sprinkle with hemp seeds to garnish
These are a GREAT Quick bite, fresh packed lunch, or even just an afternoon snack. They are great to look at, and so tasty! I’m always trying to amp up my protein as I eat a lot of raw foods. The protein guacamole is such a great way to do that, yet stay clean and green! I hope you enjoy these as much as I did!
Tomato sweet potato soup with grilled cheese
Spring green vegetables and whole soft-cooked eggs, with vanilla-flavored vinaigrette
(For 4 people)
For the vegetables:
- 1 vanilla bean, cut open and seeds scraped out
- 2 cups snap peas, or sugar peas
- 16 green asparagus
- 4 leeks, white part only
- 2 tablespoons sherry vinegar
- 6 tablespoons olive oil
- 1 tablespoon chopped fresh mint
- Crushed red peppercorns
For the whole soft-cooked eggs:
- 4 extra fresh eggs
- 1 tablespoon white wine vinegar
Steam the vegetables for 5 minutes and rinse them under cold water; set aside.
In a bowl, whisk together the vinegar with the oil. Add the vanilla seeds, mint, salt and red peppercorns. Serve on top of the warm vegetables.
Boil water in a pot with the white wine vinegar and a pinch of salt. When the water is boiling, drop the eggs carefully in the water. Cook for 5 minutes. Remove from the heat and tap them with a knife, holding each in one hand. Remove the shell carefully. Serve on top of the vegetables and sprinkle with red peppercorns. Serve with crusty bread on the side.
Cream of Cauliflower and Leek Soup
- 1 large head of cauliflower
- 1 large leek
- 3 C vegetable broth
- 2 C milk (I used hemp milk)
- 1/4 C nutritional yeast (or parmesan cheese would probably also work)
- Salt and pepper to taste
Chop up the WHITES of the leek only (Save those greens for another day.) Break up the head of cauliflower. Dump into pot with vegetable broth and simmer until soft. Add milk of choice and simmer for a few more minutes. Stick your immersion blender in and blend blend blend until smooth. Add your nutritional yeast (or cheese) and stir. (If you are using cheese, definitely add after the immersion blender so it doesn’t stick to the blade)
This is delicious!!! I just threw it together tonight. It’s vegan, low carb, low cal and full of nutrients!
*This is assuming you made it with hemp milk (unsweetened) and yeast. Assuming 9 servings total form the pot. With Mr. MfF wandering around in the kitchen like a hawk… we might get 5… Maybe…
Recipe and picture mine. Share and enjoy. :D