Mango Avocado Salsa… yeah, it’s THAT good!
Recipe:
Toss together:
1 ripe mango, cubed
1/2 ripe avocado, cubed
1/2 teaspoon jalapeno, finely diced
2 tablespoon cilantro, rough chopped
Juice of half lime
Season with black pepper to taste. (Avoid salt because will likely have salt on chips)
Serve with tortilla chips and jicama spears.
Seasoned Black Beans… a can of cooked beans kicked up a couple notches! If you’re staying in rental house, or back at home, beans are great way to eat healthy and get enough protein for playing and working. I like beans with a little extra somethin’, so try this recipe:
In a medium size pot on medium high heat, water saute for about 3 minutes 1/2 white onion and 2 clove garlic, both diced
Turn heat to medium low and add to pot:
1-20oz can black beans with water from can
1/2 teaspoon dried oregano
1/2 teaspoon dried cumin seeds
1/2 teaspoon black pepper
Simmer for 15 minutes. Enjoy as you would any beans! (I ate mine with fresh tomato and cilantro and chips)
Dinner is served!
A quick and easy, yet healthy meal that’s great for home and abroad. You’ll be tempted to sprinkle parmesan cheese, but resist the urge for healthier meal!
Recipe:
Boil 1 package of whole wheat pasta (I used penne)
In medium pot, on medium high heat, water sauté 1/4 cup white onion, diced, with 1 clove garlic, minced, for about 3 minutes.
Add to pot:
1-10oz can tomato sauce
1 yellow bell pepper, small dice
1 cup broccoli
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
On medium-low heat, stir occasionally until heated through, about 15 minutes.
Drain pasta and serve immediately. Serve with green salad for larger meal/course.
Pineapple + banana + tangerine + mango juice + collard greens + ice + Blendtec blender = Breakfast
Kale, orange, raspberry, apple, and mango juice. Awesome way to start the day!
Road trip rule No. 2: Bring your own healthy snacks.
Todays vegan lunch: Ezekiel sprouted grain tortilla wrap with hummus, avocado, tomatos, lettuce, cilantro.
Todays lunch: Green spring mix, toms, sweet bell pepper, quinoa, avocado, dijon balsamic dressing, chia seeds.
One of the best parts about eating vegan, is healthy soup. I love having soup on hand and usually cook one soup per week which allows for yummy left-overs throughout a busy week. This soup is great to make ahead and freeze some for future use, if it lasts that long!
Yield: 4 quarts
INGREDIENTS:
1 large head cauliflower, cut into florets
1 medium yellow onion, diced
2 bay leaves
1 tablespoon Organic No-Salt Seasoning
1 tablespoon black pepper, use 1 teaspoon if you don’t like heat
1 tablespoon dried thyme
1 tablespoon red pepper flakes, use 1 teaspoon if you don’t like heat
4 cloves garlic, minced
2 cup carrots, sliced into 1/4″ rounds
4 stalks celery, sliced into 1/4-1/2″ pieces
2-32 oz containers of vegetable stock, I used Rachael Ray’s
5 medium red potatoes, 1/4″ dice
2-15 oz. cans low-sodium white beans, rinsed
2-14.5 oz cans diced tomatoes, or 2 lb fresh diced tomatoes
DIRECTIONS:
On medium-high heat, water sauté onion and garlic. Add broth and all other ingredients, bring to a boil, then reduce heat to medium low and simmer for 30 minutes. Remove bay leaves. Using high-powered blender, blend 1/3-1/2 of soup to a creamy consistency. (RECOMMENDATION: Allow the soup to cool for at least 30 minutes before blending because it will explode out of the blender and make a huge mess, trust me. Usually I’ll cook the soup in the morning and allow to sit on the stove top to cool down. Then, at lunch time, I’ll blend.) Add the blended portion back to the rest of the soup, with the bay leaves, stir and heat through. If you aren’t going to eat immediately, then don’t reheat. Put in your containers for freezer or refrigerator.
Serve with green salad for a hearty vegan meal. Bon appetit!
Recipe: Avocado Toast Thanks to my lovely foodie friend, Hala Saleh, try out this great little snack.
Toast English Muffin (I used the Ezekiel Bread brand) Smash 1/4 ripe avocado on each half of muffin.
Sprinkle with black pepper (salt and drizzle of olive oil too if you desire).
Yum!