This weekend has been one of introspection, love, and healing. Not only did I enjoy some time in the Hamptons with my sweet boyfriend, I had an amazing Friday with one of my Coaches, Jeannine Yoder in beautiful beach front Connecticut. She is a genius Coach who has created the most education-packed and soulful Coach training program called #MentorMasterclass, from which I graduated last summer. I was able to structure my upcoming year with her in my business and personal life watching the snowfall on the first day of Spring over chocolate, tea, and caramel popcorn (sin! but so good.)
One of the things we touched on and that she is so good at, is creating some grounding rituals for myself. We decided one of them for me would be to plan and prepare a few meals per week at home. For a New Yorker, this is no easy task, as we tend to work long hours and be out and about with culinary choices everywhere we look. However, I am dedicated, and I cannot wait. I love to prepare healthy, yummy meals at home that are satisfying- such a treat. Plus I know EXACTLY what is in the recipe, so I can make sure I'm taking great care of my body.
Since I opted out of eating meat about 10 years ago and only eat seafood occasionally, I'd call myself a pescetarian. However,the more I learn about the treatment of farm animals (there are no regulations to protect them..... and do you know what they do to make foie gras and kobe beef? Do you know how many male BABY chicks are killed by being chopped alive in a machine every year because they are MALE and cannot lay eggs? If not, look it up. It is 100% animal cruelty and disgusting. Not to mention the way many animals are killed after they are deprived of a normal life...and these are just a few examples!) Please educate yourselves. No one really wants you to know this, it's bad business. But, I do! We all deserve to know where are food comes from and support things we believe in and not support the things we think are wrong. I was floored when I found these things out, only very recently.
My point here is
I am on a MISSION to find TASTY VEGAN RECIPES so I can support local, organic farmers and stay away from behavior that I believe is inhumane.
So I found some awesome recipes especially on one site: #OhSheGlows.com. And no, they don't taste like cardboard nor are they hard to make with crazy weird ingredients. In fact, they are so amazing, I cannot wait to try them all! Here are photos of the freaking delicious concoctions. This woman is definitively my new BFF for the next month at least. I will keep you posted on what else I try, but these 3 rock so far!!!Thanks Angela!
Back on Track Green Monster (Banana Free)
Yield: 3 cups
- 1 cup kale
- 1 large Gala apple (or other sweet apple), roughly chopped
- 1 English cucumber, peeled and roughly chopped
- 1 tbsp fresh lemon juice
- 1 tsp fresh grated ginger
- 1/2 tbsp coconut oil
- Maple syrup, to taste (I used 1/2 tbsp or so)
- 4-5 Ice cubes
- Protein powder, optional
1. Place all ingredients except maple syrup and ice into a high-speed blender and blend on high until very smooth. Blend in ice and maple syrup to taste.
Spiced Red Lentil, Tomato, and Kale Soup
Yield: 5.5- 6 cups
- 1 tsp coconut oil (or other oil)
- 2 large garlic cloves, minced
- 1 sweet onion, diced
- 3 celery stalks, diced
- 1 bay leaf
- 1 & 1/4 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp ground coriander
- 1/4-1/2 tsp smoked sweet paprika, to taste
- 1/8th tsp cayenne pepper, or to taste
- 14-oz can diced tomatoes
- 5-6 cups vegetable broth, more if desired
- 1 cup red lentils, rinsed and drained
- fine grain sea salt and pepper, to taste
- 2 handfuls torn kale leaves or spinach
1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.
2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.
3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.
4. Stir in kale or spinach and season to taste adding more spices if you wish.
Early Morning Peanut Butter Banana Oatmeal
Yield: 1 serving
- 1 large very ripe banana, peeled and roughly chopped
- 1 tsp non-dairy butter or coconut oil
- 1/2 tbsp natural peanut butter
- 1/2 cup rolled oats
- 1/2-1 tsp chia seed (or ground flax)
- 1 cup almond milk
- 1 tsp ground cinnamon
- 1/8-1/4 tsp ground nutmeg
- pinch of salt
- 1 tsp pure vanilla extract
- toppings: heaping 1/2 tbsp peanut butter, nuts, cinnamon, pure maple syrup
1. In a medium-sized pot over medium heat, cook the banana and non-dairy butter or oil for about 5 minutes, stirring frequently.
2. Stir in 1/2 tbsp peanut butter, and add the oats, chia, milk, spices, and a pinch of salt. Whisk well until combined.
3. Bring to a low boil and then reduce heat to a simmer, stirring often for 8-10 minutes. Remove from heat and stir in vanilla.
4. Scoop into a bowl and top with peanut butter, nuts, cinnamon, and maple syrup.