Vegan Chocolate Coffee Cupcakes with Peanut Butter Frosting and Ganache

chocolate coffee cupcake featured

Cupcakes, Recipes, Sweets | March 13, 2016 | By

I am shocked it took me this long to write another cupcake recipe. After all, I am the self-proclaimed king of cupcakes! What flavor pairings do I crave? What kind of frosting would I want? How do Dark Chocolate Coffee Cupcakes sound!? (Now I just have to figure out how to stop myself from eating them all!)

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The Basics: Spaghetti Squash in the Oven

featured spaghetti squash in the oven

I was always hesitant to try cooking Spaghetti Squash in the oven. Having worked in a health-food store for years, I constantly heard how delicious it was, but refused to believe it! The thought of a vegetable trying to replace my all-time favorite carb was eerie. HOWEVER! I’m here to assure you that if you haven’t yet tried spaghetti squash, you’re seriously missing out!

As much as I love wheat-based pasta, I can’t really stuff my face with it everyday.. I was amazed to find how well Spaghetti Squash satisfies my craving when it becomes too much to handle! Unsurprisingly, this vegetable quickly became a staple in our dinner-recipe repertoire!

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Vegan Banana Bread Muffins

Banana bread muffins

Breakfast, Recipes | February 21, 2016 | By

Our household goes through bananas at an alarming rate. With Cameron and I munching a couple a day, and Athena getting the occasional bite or two, we end up running out quite often. I will sometimes even make a trip to the grocery store just to replenish our stock! (*Insert “dad joke” here about our consumption being “bananas”)

But, what happens when you overstock and they start to turn brown? Don’t throw them away! Mash those babies up into Vegan Banana Bread Muffins!

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Tangy Grapefruit Smoothie Recipe

sliced grapefruit smoothie

Recipes, Smoothies | February 14, 2016 | By

tangy grapefruit smoothie recipeI know what you’re thinking; “a grapefruit smoothie!?” Just hear me out!

When I brainstorm new recipes to try, the first thing I look at is what produce is in season. Aside from testing me with ever-changing ingredients, buying in-season also happens to be cheapereasier on the environment, and healthier for us!

Grapefruits are in season now and they look amazing. Even better, they were on a great sale! I ended up buying a four pound bag, reminiscing of the delicious taste.. Unfortunately, I quickly discovered that the happy memories were completely made-up. The first bite reminded me how much I reaaally don’t like the fruit. Oh no!!

Determined, I tried broiling grapefruit with a cinnamon-sugar topping. People keep claiming it “reduces the tartness”, yeah right! It was basically just extremely hot (just as bitter) grapefruit.

pouring grapefruit smoothie

And thus, the Tangy Grapefruit Smoothie Recipe was born!

Even though it’s only February, it has already been in the upper 80ºs here in Arizona, perfect smoothie weather! I love using smoothies as a way to sneak healthy, (semi-unappetizing) food into my diet! Whether it’s Kale, Beets, Spinach… or even Grapefruit.

 

grapefruit smoothie recipe

Speaking of, everyone here seems to be getting this weird “end-of-season” cold/flu thing, so I am loving the impressive nutritional profile. One medium Grapefruit alone provides more than 100% of your daily Vitamin C! I was amazed to find how delicious the grapefruit becomes when paired deliciously in a smoothie. When naturally sweetened with organic frozen fruit (never sugar in a smoothie!), the bitterness becomes more of a slight tang! This tasty grapefruit smoothie is absolutely irresistible way to kick off smoothie season!


Serves 1 Tall Glass

Tangy Grapefruit Smoothie Recipe

Deliciously crisp and refreshing, this grapefruit smoothie will have you rethinking the entire fruit!

10 minPrep Time

10 minTotal Time

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Ingredients

  • 1/2-1 grapefruit (skin removed (adjusted to tartness preference)
  • 1 cup chopped spinach and/or kale (frozen)
  • 1 Tbsp ground flaxseed (or chia, optional)
  • 1 Tbsp coconut oil (optional)
  • 1 scoop of SunWarrior plant-protein, unflavored (optional)
  • 1-2 cups organic mixed berries (frozen)
  • 1 banana
  • 6-10 oz 100% coconut water (about half of the can)

Instructions

  1. Remove the outer skin, and peel the grapefruit into large chunks. (Don’t worry about removing all of the pith (the white stuff), it’s good for you!)
  2. Place the greens in the bottom of the blender, the heavier stuff of top will push them through the blades better
  3. Add the flax, oil, protein, berries, banana, and finally the grapefruit
  4. Top it all off with the coconut water. Since grapefruit is pretty juicy, you don’t have to over-do the moisture
  5. Run on high speed until smooth
  6. If it is still too bitter, experiment with adding more berries to counteract the grapefruit
  7. Pour into a sexy glass and enjoy!
Recipe Type: Smoothie
7.6.4
50
ESHA Logo
Calories
141 cal
Fat
5 g
Carbs
24 g
Protein
4 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 Smoothie Tips!

  • No matter what kind of smoothie, always include an omega source, greens, healthy fats, and a protein source (isolated, or whole-food)
  • Place the greens on the bottom of the blender to ensure smoothness
  • I prefer to use frozen produce, as it eliminates the need for ice. (Contrary to popular belief, freezing produce actually preserves nutrients, rather than deteriorating during shipping and aging.)
  • You can save your fresh greens from spoiling by freezing! Simply wash, tear into large chunks, and freeze (storing in a ziplock). These pre-frozen bits are just as good as the fresh variety!

Vegan Jalapeno Mac and Cheese Recipe

vegan jalapeno mac and cheese recipe in white bowl

Mains, Recipes | February 7, 2016 | By

Before we get to the Jalapeno Mac and Cheese recipe, I want to get one thing straight… I never thought I would live a completely plant-based lifestyle.

That being said, vegetarianism was easy-peasy! I never enjoyed the taste of meat. I simply switched out proteins, dressing the meal up exactly the same. I felt renewed! Digestive woes had begun to subdue, and I lost some excess body fat.

vegan whole wheat macaroni noodlesvegan mac and cheese ingredients

Unfortunately, it was still normal for me to binge eat entire boxes of Cheez-Its (sorry mom!). Each time being reminded of why I never wanted to be a vegan. I grew up smothering cheese on everything!
I’m talking about the giant bags of Costco brand “Mexican Blend” in our fridge 100% of the time!

Turns out, cheese is chock full of naturally occurring chemicals called Casomorphins. These cause a “morphine-like addiction” with symptoms of “sedation, sleep induction, and depression“. This completely explains the feeling of physical addiction. It feels like deprivation at first, but after a few short weeks I was free of the strong desire to smother it on everything.
Going vegan would have been way less intimidating if I had known beforehand!

overhead vegan jalapeno mac and cheese

 

vegan jalapeno mac and cheese

Long story short…

I still love the taste of cheese, especially if I have the munchies 😉 ! Nothing is worse than a bad Vegan Mac and Cheese recipe makeover. It’s practically an insult to call the that typically bland, goopy mess “Mac N Cheese”!! This is why I am completely ecstatic to share this Vegan Jalapeno Mac and Cheese recipe. The creamy, cheesyness of this recipe has yet to be beat! The nutritional yeast and spices do an excellent job turning the soaked cashews into a thick, creamy “cheese” sauce. Jalapenos complete the recipe by adding the perfect amount of heat!

The recipe is actually my partner’s, and luckily the heat is completely adjustable. His recipe originally included one Jalapeno (seeds included) and I could barely tolerate the heat. He stealthily increased the amount each time. Months later I asked why it seemed to be a tad bit hotter, he informed me that a full six jalapeños were used. Woah!


Serves 9 Bowls of Mac

Vegan Jalapeno Mac and Cheese Recipe

4 hr, 15 Prep Time

20 minCook Time

4 hr, 35 Total Time

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Ingredients

  • 1 cup raw cashews (soaked 4-6 hours (or overnight))
  • 10-12 oz whole wheat macaroni noodles
  • 1/2 yellow onion (diced)
  • 1 1/2 cup vegetable broth (low-sodium)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 3 tablespoons nutritional yeast
  • 1-6 fresh jalapeños (with seeds and stems removed)
  • Salt and pepper to taste
  • Oil for sautéing and greasing
  • Bread crumbs and vegan cheese for topping (optional)

Instructions

  1. Soak cashews for 4-6 hours, or overnight
  2. Preheat oven to 375°
  3. Boil macaroni for 5-6 minutes (we don’t want it to overcook!)
  4. Sauté the onion until translucent
  5. Add the soaked (and drained) cashews, cooked onion, vegetable broth, cornstarch, and spices to a high-speed blender
  6. Process until smooth and creamy
  7. Add the half-cooked macaroni to a baking dish lightly greased with olive oil
  8. Pour the sauce mixture over macaroni, and stir to coat noodles
  9. Finish with the optional bread crumbs and cheeze
  10. Bake for 15 minutes, you’ll see the mixture bubbling nicely
  11. Let cool before devouring!

Notes

I opted for low-sodium Vegetable Broth and completely Organic ingredients Start with one Jalapeno, feel free to deseed if necessary!

7.6.4
51
ESHA Logo
Calories
99 cal
Fat
7 g
Carbs
7 g
Protein
2 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

nick abell serving realnessAlso, despite the hesitation, I just celebrated my five-year veganniversary. I have never been so happy in my life 🙂

 

 

 

 

 

 

 


 

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