Meatless Tacos

Meatless Tacos

I went camping this summer with a really good friend from California who has really inspired me with her desire to be and eat healthy. She told me about some really great tacos she made from nuts. NUTS! I thought they sounded amazing so I decided to create a recipe for meatless tacos. There is no protein to be desired by these puppies and they are delicious, my kids loved them!

Ingredients:

1 cup Finally chopped walnuts soaked

1 cup Cooked quinoa

1 can Organic Mexican style tomatoes pureed

3/4 cup Water

1/2 Onion minced

1-2 Tbs Taco seasoning

1/2 Lime juiced

1/4 tsp Powdered stevia

1-2 Tbs Coconut oil

Directions:

Chop walnuts and place them in a bowl, cover them with water and let soak for at least two hours-over night. Mince onions and add to a medium heat pan with coconut oil. Sauté onions until almost clear or caramelized. Add walnuts, taco seasoning, lime juice, and sauté for 2-3 minutes. Add quinoa, tomatoes, stevia, and water. Cover and cook over medium heat for about 5-8 minutes until water starts to cook off. Uncover and continue cooking until all water is absorbed and all ingredients become the same consistency as taco meat. Serve on a corn tortilla, or a leaf of lettuce. Top with lettuce, tomatoes, and a dollop of plain greek yogurt instead of sour cream. 

Summer Cucumber Salad

Summer Cucumber Salad

This time of year we are getting all kinds of vegetables from the garden. Some of my favorites are cucumbers and tomatoes. Growing up we used to eat cucumbers and vinegar with black pepper as a snack. I started making my own version of that after I got married and had a garden of my own. This salad is great as a snack or a bbq side dish.

Ingredients:

3 large Cucumbers 

2-3 large Tomatoes

1 medium sized Onion

1/2 cup White vinegar

2-3 Tbs Olive oil

1 tsp Black pepper

1 tbs Agave

Peel and cut cucumbers into 1-2 inch pieces. Cut tomatoes, and onions into roughly the same 1-2 inch size pieces. In a small bowl mix last five ingredients and whisk. Pour vinegar mixture over vegetables and toss until well coated. Cover and chill for at least 2 hours for best taste. 

Vegan Tomato Basil Cream Pasta

Vegan Tomato Basil Cream Pasta

One of my favorite vegan recipes I found years ago from VeganYumYum. This recipe has been a family favorite that we love to share.

Vegan Tomato Basil Cream Pasta

Ingredients:

1 Large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended)
1/2 Cup Raw Cashews
1 Tbs Tomato Paste
1/4 Cup Water

2 Tbs Olive Oil
2-4 Cloves Garlic, minced, optional
6 Ounces (ish) Whole Wheat Spaghetti
1 tsp Salt
2-3 Tbs Wine or Water, optional (I always use red wine)
1-2 tsp Freshly Cracked, Coarse Black Pepper
1 Large Handful Fresh Basil Leaves, chopped

Put a large pot of salted water on to boil.

Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.

Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.

If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.

Greek Dressing

Greek Dressing

I love being able to make my own dressing, and to know what is in it. This dressing is awesome and would be great on any salad.

Greek Dressing

Ingredients:

2/3 cup Extra virgin olive oil

4 Tbs Red or white wine vinegar

2 Tbs Lemon juice

2 Cloves garlic, crushed

1 1/2 tsp Oregano, or greek spices

1 tsp Black pepper

1/2 tsp Salt

1/4 tsp Powdered stevia

Add all ingredients to a jar. Cover and shake until well blended. Drizzle over salad, and enjoy!

Orange Julius Dairy & Sugar Free

Orange Julius Dairy & Sugar Free

I wanted to give a shout out to my brother and sister in law who have an awesome food blog High Heels & Grills. I wanted to make a recipe for Orange Julius and looked no further than their website to find one. I tweaked it a little bit to make it fit my no dairy, no sugar needs, but all in all it is awesome. Try it out and see what you think.

Orange Julius

Ingredients:
1/2 cup Frozen orange juice concentrate
1 1/2 tsp. Stevia in the raw
1 cup Unsweetened almond milk
1/2 tsp. Vanilla
1 1/2 - 2 cups Ice

Combine all ingredients in blender and blend until smooth. Serve right away or store in the freezer until ready to eat.

Red White & Blueberry Pops

Red White & Blueberry Pops

My kids wanted me to make a red white & blue popsicle that had fruit and tasted yummy. I wanted to make one that was delicious, healthy, and kid friendly. I mixed three different flavors, and loved all three as I hope you do as well.

I recommend using foil, or some other tight food wrap, to cover the top of popsicle molds. Then poke wooden popsicle stick through the top. When changing flavors just remove wrap and replace every time.

Red

Ingredients:

1/2 cup Fresh raspberries

1/2 cup Fresh strawberries

1/3 cup Raspberry Kefir

2 tsp Stevia

2 tbs Brown rice syrup

Extra berries for the layers

Mix first 5 ingredients in a blender until smooth and set aside. In your popsicle molds add a few extra berries only about an inch deep, then pour berry mixtures over the berries. Cover and freeze.

White

Ingredients:

1 cup Full fat coconut cream

1 tsp Vanilla

1 tsp Stevia

1 tbs Brown rice syrup

1/4 cup Unsweetened dried coconut chunks

Add first four ingredients in a blender mix until smooth and set aside. Once berry mixture is frozen add coconut chunks on top about an inch deep, then pour coconut mixture to cover chunks and freeze.

Blue

Ingredients:

1/3 cup Blueberries

1/3 cup Blackberries

2/3 cup Coconut water

Extra berries for layering

Add first three ingredients to blender until smooth and set aside. Add extra berries to the top of frozen coconut mixture just below the top of popsicle mold. Pour blueberry mixture over berries and freeze. 

Lara Bar Bites

Lara Bar Bites

As most of you may know, or have guessed by now, I am in LOVE with chocolate and need to eat it on a regular. The problem with most candy bars, fudge, ice cream, and so on, is that they are full of sugar and unwanted processed ingredients. Well friends here is an awesome alternative to those nasty candy bars. Yesterday my beautiful friend Diana from LiveyLovesToRun came over to help me create these delicious Lara Bar Bites. We have 6 different recipes for you to choose from and many more in the works. I hope you enjoy these delicious little bites as much as we do.

Fudge Bites

Ingredients:

1 cup Whole pitted dates

1/2 cup Raw cashews

1/2 tsp Sea Salt

1/2 cup Dark Chocolate chips

1 tsp Vanilla extract

Add all ingredients to a food processor or blender with a butter/hummus attachment that will blend it all together really well. After everything is smooth line a cookie sheet with wax paper and either roll into balls, or press into a square silicone ice cube tray.

Cherry Pie Bites

Ingredients:

1 cup Whole pitted dates

1/2 cup Raw pecans

1/4 cup Raw almonds

1/2 cup Tart cherries

1/2 tsp  Sea salt

1 tsp Vanilla extract

Add all ingredients to a food processor, or blender with normal blade. Blend until really small chunks form. Line a cookie sheet with wax paper and either roll into balls, or press into a square silicone ice cube tray.

Nutty Crunch Bites

Ingredients:

1 cup Whole pitted dates

1/2 cup Raw cashews

1/2 cup Dark chocolate chips

1/2 tsp Almond extract

1/2 tsp Sea salt

1 tbs Water

Add all ingredients to a food processor, or blender with normal blade. Blend until really small chunks form. Line a cookie sheet with wax paper and either roll into balls, or press into a square silicone ice cube tray.

Cookie Dough Bites

Ingredients:

1 cup Whole pitted dates

2/3 cup Raw cashews

1/2 cup Extra dark chocolate chips

1 tsp Vanilla extract

1/2 tsp Sea salt

1/2 tbs Water

Add dates, cashews, vanilla, salt and water to the food processor and mix until blended but still slightly chunky. Add chocolate chips and plus until the chips are incorporated but still a little chunky. Line a cookie sheet with wax paper and either roll into balls, or press into a square silicone ice cube tray.

Peanut Butter Bites

Ingredients:

1 cup Raw peanuts

2/3 cup Whole pitted dates

1/2 tsp Sea salt

1/2 tsp Vanilla extract

Add all ingredients to a food processor, or blender with normal blade. Blend until really small chunks form. Line a cookie sheet with wax paper and either roll into balls, or press into a square silicone ice cube tray.

Reese's Bites

1 cup Whole pitted dates

1 cup Dark chocolate chips

3/4 cup Raw peanuts

1/2 tsp Sea salt

1/2 tsp Vanilla extract

Add all ingredients to a food processor or blender with a butter/hummus attachment that will blend it all together really well. After everything is smooth line a cookie sheet with wax paper and either roll into balls, or press into a square silicone ice cube tray.

No Bake Chocolate Oatmeal Bars

No Bake Chocolate Oatmeal Bars

I have loved the chocolate nutty goodness of a no bake cookie my whole life. I have also loved any kind of bar dessert. I came across a recipe similar to this one and had to see if I could make it as clean, and delicious as I remember the no bake cookies being. Once I had mixed the ingredients together I couldn't keep my fingers out of it, or my kids. This is an awesome dessert to take to those parties, or family get togethers where you need a good dessert and want a clean option. I hope you like this one as much as my family does.

Ingredients:
4 cups Whole oats not quick oats
1 1/2 cups Shredded unsweetened coconut
1 cup Pecans chopped
2 1/2 cups Extra dark chocolate chips
1 cup Coconut oil
1/2 cup Pure maple syrup
1/2 cup Brown rice syrup

In a large bowl add the oats, coconut, pecans, and set aside. In a pot over medium/low heat add chocolate chips, coconut oil, and syrups. Melt the chocolate mixture until smooth and the oil is incorporated. Poor chocolate mixture over oat mixture and stir until well mixed. Press mixture evenly into a 13x9" pan. Place in the refrigerator for 2-3 hours then cut into 1-2" squares.

Chunky Peach Mango Salsa

Chunky Peach Mango Salsa

I hope you all love this one as much as we did. I needed an appetizer that would please a crowd, and this definitely pleased all. Next time I will have to make double.

Ingredients:
1 cup Mango
1 cup Peaches
1/4 cup Onion
1/2 cup Green pepper
1/2 cup Tomato
1/4 cup Cilantro or Parsley
3 Tbs Lime juice
1 Tbs Agave
1 tsp Garlic salt
1/2 tsp Black pepper
1/2 tsp White pepper

It's pretty easy to prepare, just chop everything to desired size and add to a big bowl. Add lime juice, agave, spices, and mix. Serve with your favorite chips.

Nut & Seed Oatmeal

Nut & Seed Oatmeal

My kids always want to eat breakfast for dinner. I decided I wasn't going to make the same old pancakes or french toast this time and make them something a little more substantial. This is probably one of their new favorites.

Ingredients:
2 cups cooked steel cut oats
1/2 cup almond milk
3 Tbs agave
1-2 Tbs chia seeds
1-2 Tbs raw sunflower seeds
1-2 Tbs raw pumpkin seeds 
1-2 Tbs pecans
1-2 Tbs sliced almonds
Sliced banana 

I mixed everything before I served it to my kids, it was less likely they would want to pick something out. 

Veggie Stuffed Sweet Potato

Veggie Stuffed Sweet Potato

I love vegetables! I think by now everyone knows that, but this is one of my favorite things to eat. It's great because you can use whatever vegetables you have on hand. 

Ingredients

Baked large sweet potatoes

1 Tbs coconut oil

1 small onion chopped

1 zucchinni chopped

1 small red bell pepper

1 cup chopped purple cabbage

2 large leaves kale chopped

1/2 tsp garlic salt

1/2 tsp black pepper

1/4 tsp smoked paprika

Bake sweet potatoes at 400 degrees for about 35-40 min. or until baked through. 

In a large frying pan add coconut oil, onions, zucchini, and red pepper and cook for about 5 minutes. Add cabbage, kale, garlic salt, pepper, and paprika. Cook until cabbage and kale is cooked through. 

Cut baked potato open and fill with veggie mixture. Serve as main dish or as a side.

Vegan Chocolate Cream Pie

 

Vegan Chocolate Cream Pie  

Crust :

1 cup Pecans

1 Cup Pitted dates

Pinch of salt

1tbs Pure maple syrup

Filling:

5 Ripe avocados

1/2 cup Agave

1/2 cup Pure maple

1/2tsp salt

1/2cup +2 tbs Cocoa powder

In a food processor add dates, pecans, maple syrup and pinch of salt. Process until finely chopped and well mixed into a chunky paste. Press pecan mixture into the bottom of a pie pan.

In food processor or blender add avocados, agave, maple, salt and 1/2 cup cocoa powder. Blend until smooth and creamy. Taste filling and add more cocoa powder or sweetener if needed. 

Fill pie crust with filling, cover and chill for at least 3 hours. I like to freeze it and serve next day.

Balsamic Carmalized Onion Green Beans

Balsamic Caramelized Onion Green Beans

1 Extra large onion chopped

Pinch of salt

Coconut Oil

12oz. Fresh green beans 

1tsp. Garlic salt

Pepper

8oz. Baby portabello mushrooms

1/2tsp Oregano

4tsp Balsamic vinegar 

2tsp Dijon mustard

Heat pan to medium heat. Chop Onion into strips. Add coconut oil to pan, add onions all at the same time with pinch of salt to help onions sweat. While onions are cooking prepare green beans, but keep an eye on onions and stir often. Chop green beans 1-2" long and place in large heated skillet over coconut oil. Add garlic salt and pepper to taste. Cook green beans until almost completely cooked. Add mushrooms and oregano to green beans and saute until both are well done. Onions should be transparent and browned at this point and considerably cooked down. Lower heat, add vinegar and mustard to onions and cook for 2-3 more minutes. Serve onions over top green beans.

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Mashed Cauliflower

 

  

Mashed Cauliflower 

1 Large head of cauliflower

1 tbs Pure olive oil

1 tsp Garlic salt

1/2 tsp Pepper

Bring a large pot of water to boil. Clean cauliflower, break apart and place in boiling water. Cook cauliflower until soft enough to mash. Drain cauliflower and place in food processor with last three ingredients and process until smooth and fluffy. Once blended serve with whatever toppings you prefer and add any other seasonings you like. I enjoy chives and a little greek yogurt.

Vegan Pancakes

Vegan Pancakes

Dry:

1 1/2 cups whole wheat pastry flour

1 tsp Stevie

1 1/2 tsp baking powder

1/4 tsp salt

Wet:

1 1/2 cups almond milk

2 tbs flax seed meal mixed with 6 tbs water

3 tbs coconut oil

1 tsp vanilla

Mix together wet and dry ingredients until incorporated. It should still be a little lumpy.