Chia breakfast and BLT wraps

These have been my two most common foods this week. And my chia breakfast I've been having for months and months now.

Chia Cereal:
3 tbsp chia seeds
1 scoop of vega nutritional shake vanilla flavor
enough water to cover
2 tbsp apple sweetened cranberries.

Mix everything together and let it soak for a few minutes and it is ready to consume. I also travelled around New York/ New Jersey last week, and took ziplock bags full of these three ingredients and I had an instant nutritional breakfast anywhere I went.


BLT wraps:
This takes less than 5 minutes to make, I was inspired by visiting a vegan restaurant in NYC and ordered this, and it was sooo amazing! I craved it so much afterwards that as soon as I came home I bought the ingredients so I could make it too.

2-3 leaves of romaine
1/2 tbsp vegan mayo
1 slice of cheddar vegan cheese (I use Daiya)
3-4 slices of tomato
(the restaurant also had avocado in the wrap, however the avocados at my local organic store were pretty unripe so I went without)
2 slices of tempeh bacon
1 wrap

I take the shortcut way, of using a microwave.. Take a wrap, put the slice of cheese on one side, plus 2 slices of bacon.  Microwave for 45 seconds. Add the tomato, lettuce, and mayo to the other side of the wrap. Roll it up and consume :)

So easy and so satisfying :)

Pasta, Quesadillas, and Moo Shu Veggies with a twist

First of all, I have to mention that Chao cheese is now available in Logan, Utah, and it is by far the most amazing vegan cheese (apart from home made) I've ever had.

It's made from coconuts and other things, but wow!

I think I ate the whole block in 1-2 days... I know.

Quesadillas:
Gluten free spinach wraps
Chao cheese
Beyond meat chikn strips
homemade tomatilla salsa
hot sauce

Pretty self explanatory, but this is a super lazy meal for sure.  Grap a tortilla, put the cheese down, the strips and microwave for 1 minute, take it out and put a few spoons of salsa over top and fold the tortilla over, voila and eat with hot sauce if wanted :)

These also work good just with cheese, but too easy to eat like everything in one go, so probably best to put some good fillers in it :)

Pasta:

I made two versions of pasta over the past 2 days.

Red Pepper Pasta:
1 tbsp olive oil

2 gloves garlic

1 red pepper chopped
1 zucchini chopped
1/2 tsp dried basil
1/2 tsp oregano
1/4 tsp red pepper flakes
1/8 tsp black pepper
1/2 tsp salt
1 tsp agave
1 tsp sherry vinegar
1 can of tomato sauce
1 tsp hot sauce
nutritional yeast

1/2 package of dried penne prepared


Saute garlic in oil, add red pepper and zucchini.  Add the seasonings through tomato sauce.  Let simmer until the sauce is fragrant and the flavors had integrated.

Add to the cooked pasta and sprinkle with red pepper flakes, pepper and nutritional flakes
I like things on the hot side-- so you can always adjust this to what you feel like.

Mexican-ish Pasta:
1/2 can of pinto beans
1/2 can of corn
2 cloves of garlic
1/2 chopped onion
1/4 tsp basil
1 tsp fresh parsley
1 tbsp olive oil
1/2 tsp oregano
1 tsp sherry
3-4 tbsp tomato paste
1/3 cup of water
1/2 tsp salt
kalamata olives
nutritional yeast

1/2 package of dried penne prepared

Saute garlic, onion, beans, corn in the oil until the onions are transparent.
Add the rest of the ingredients until the sauce is fragrant and the tastes have absorbed.

Add to the pasta, and top with kalamata olives, and nutritional yeast.

if I had had cilantro and kale I probably would have added it as well :)

Moo Shu Gardein with Pineapples
1/2 package of Gardein 'Beef' chunks
1/2 head cabbage sliced
2 tbsp sesame seeds
2 tsp sesame oil
1 tsp sherry vinegar
2-3 tbsp liquid aminos
1-2 tsp black bean sauce (found in asian food section)
1 tsp hot sauce
1 slice of pineapple chopped (middle removed)
1/2 tsp salt
2 cloves garlic minced
1 tsp minced ginger

Gluten free spinach wraps

Fry ginger and garlic in sesame oil.  Add the other sauces and liquids then add the gardein.  Saute for a few minutes then add the pineapple. Saute for 2-3 minutes than add the cabbage.  If liquids seem less, add tsp at a time of black bean sauce, and liquid aminos.  Heat until the cabbage becomes soft, and add sesame seeds.  Remove from heat.

Heat the wraps and then stuff the cabbage mixture into the wrap and use soy sauce as dip.

And I also made cookies:

Chocolate chip cookies:
 2 cups flour, 1 cup sugar, 3/4 cup coconut oil, 1 tsp baking soda, 1 tsp salt, 1/2 cup chocolate chips (I used homemade...  just melt cocoa butter-- 1/3 cup and mix in lots of cocoa powder-- maybe something like 1/3-1/2 cup and some agave--2-3 tbsp and then let dry at room temp) 1/3 cup of silken tofu, 1-2 tbsp agave and 1 tsp vanilla extract. 350 for 8 minutes.

-- copied from my fb page.  



Okay off to bed, goodnight everyone! :)

Quiche!!

I have been wanting to get back to posting on this!! Things with school have been really busy with the start of a new semester -- living off of a lot of Pro bars, oatmeal, cereal (corn flakes, dried raisins plus flax seed milk), ready made burritos (Sweet Earth) and going out to eat... I know it's terrible.

And I actually did sick for about a week -- which kind of got me behind in classes and everything -- I blame my husband lol. He went on a trip to Singapore and came back with a terrible virus.  Which I fortunately got.  I know. Lovely.  I consumed about 3 bags of coughdrops in a week, lots and lots and lots of tea.  Natural Philosophy (a local health food store/yoga studio) was wonderful and specially mixed some healing tea for me :) :)

I also did my best to get back into preparing fresh healthy meals and juices -- I am rather time constrained with my schedule, but I am doing the best that I can :)

I have taken a few pictures of some meals that I have made within the past few weeks, which hopefully I will post sooner rather than later... :)

I made this quiche today.. and it was amazing!!

Simple and amazing!

Tofu Quiche:

2 fresh tomatoes chopped
2 cups of swiss chard chopped
1/2 onion chopped
1 package of white mushrooms chopped
2 garlic cloves chopped
1 tbsp olive oil
1/2 tsp all purpose herb mix
1/2 tsp smoked paprika (optional)
3-4 drops liquid smoke (optional)
2-3 tbsp balsamic vinegar
1 tsp soy sauce (optional)
1 tsp vegan worcester sauce
1/2 tsp red pepper flakes
1/4 tsp black pepper

1/3 - 3/4 cup nut, seed, grain or soy milk
14 oz firm tofu
1 tsp turmeric
1/2 tsp salt
1/2 tbsp veggie bouillon powder or 1/2 - full veggie bouillon cube -- to taste

2 ready made pie or pizza crusts (deep dish).

Preheat oven to 350 F.  Saute onions, garlic and mushrooms in oil, until onions are transparent.  Add seasonings from herb mix to black pepper and mix well.  Turn off heat and add tomatoes and swiss chard and mix.  Set aside and pour milk into blender with tofu, turmeric, salt and veggie bouillon.  Blend until smooth.

Combine blended mixture with veggies.

Pour into 2 small pie crusts or 1 large.

Serves 4

No-so-Gnocchi, Greens and Portobello Steak

This reminded me of gnocchi, even though it's totally not, but I enjoyed it none the less :)

Not-so-gnocchi, steamed greens and a portobello steak
serves 1

3 red potatoes 1/4 inch cubes
1 small bunch of greens chopped
3 green onions
1 can of tomato sauce
1 portobello mushroom
2 tsp coconut aminos (soy sauce
1 tbsp olive oil
6 dashes garlic powder
5 dashes black pepper
3 dashes red pepper flakes
2 tsp vegan worcester sauce
1/2 tbsp balsamic vinegar
2 tsp oregano
1/2 tsp italian seasoning
1 tsp apple cider vinegar
1 tsp white wine vinegar
2-4 tablespoons of nutritional yeast

Cut potatoes up and throw in a steamer for 30 minutes, add the greens + green onions for a minute at the end.
heat 1 can of tomato sauce with 3 dashes of garlic powder, 3 dashes of black pepper, red pepper flakes 1 tsp oregano, italian seasoning and apple cider and white wine vinegar.  Let it simmer for 2-3 minutes.
Place portobello mushroom on a baking tray, remove stem, make sure gills are face side up, drizzle aminos, olive oil, and balsamic vinegar on top.  Then add 3 dashes of garlic powder, 2 dashes of pepper, 1 tsp of oregano and pop it in the oven for 10 minutes at 400 degrees.

Once the potatoes and greens are steamed put them on a plate and generously scoop tomato sauce on them, take out the portobello steak and put it on your plate -- either to cut up to put on top or eat on the side, can drizzle worcester sauce on top.. leave it on the side as a dip.

and finally generously top with nutritional yeast
:)