Vegan Sloppy Joes Stuffed in a Sweet Potato

Growing up as a kid. I absolutely loved eating sloppy joes. They were one of my all times favorites, but not the healthiest. So what does a girl do when she is taking on a 30 day vegan challenge and craving sloppy joes. No problem, add beans, instead of meat. This recipe has everything in it that I remember about my Mom’s sloppy joes growing up, that sweet, sour and smokiness that made them so good. I addd french lentils to this recipes, but you can add white northern beans or dark kidney beans, if you like. I mushed up some of the lentisl to give texture and left the rest whole. Lentils are high in plant based protein and fiber, so you are not missing any protein and it’s good for you. I hope you will use this recipe in your “Meatless Mondays” or any time of the week.

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FOR THE LENTILS

COOK ACCORDING TO PACKAGE INSTRUCTIONS, BUT YOU WILL NEED A CUP OF LENTILS FOR THIS RECIPE AND I USED

LOW SODIUM VEGETABLE BROTH AND WATER FOR THIS RECIPE, FOR MORE FLAVOR.

FOR THE SLOPPY JOES

2 Tbsp olive oil

1 small white onion, finely chopped

2 cloves garlic, minced

1/2 cup red bell pepper, diced

1/4 cup poblano peppers, diced

Sea salt and black pepper to taste

1 15 oz. can organic tomato sauce

2 Tbsp brown sugar,

2 Tbsp low sodium vegan Worcestershire sauce

2 tsp chili powder

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp smoked paprika

INSTRUCTIONS:

COOK YOUR LENTILS ACCORDING TO PACKAGE INSTRUCTIONS. I USED HALF VEGETABLE BROTH, INSTEAD OF JUST WATER. Once cooked, rinsed and drained, set aside.

In a large skillet over medium heat, heat your oil. Once heated, add, add oil, onion, garlic, bell peppers and poblano peppers. Season with a pinch of salt and pepper and stir to combine.

Sautè for 4-5 minutes,until the peppers and onions are tender and slightly browned. Add in the tomato sauce, brown sugar, worcestershire sauce, chili powder, cumin,garlic and smoked paprika, Stir to incorporate the spices.

Add in the cooked lentill, stir to combine.

Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.

Taste and adjust flavor as needed.

I added the sloppy joes on a sweet potato with some homemade vegan coleslaw.

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Raw Carrot Cake bites for Easter. How to use up your carrot pulp from juicing.

Tuesday is my day to get refueled from the weekend and a super busy Monday.  Mondays are one of my busiest times of the week, very rejuvenating but I am moving from one thing to the next.

I have an early morning Life coaching and Reiki session and right after, I teach my yoga class and then I am off to do B’Tyli Natural Skin Therapies work, plus other things that my Creative Marketing Director, Kristina Millsaps has on the agenda. So, let me tell you when Tuesday rolls around I am ready to go and set in my yoga teacher’s studio and her peaceful presence, for 1 hour and 30 minutes and receive my healing and bliss. Tuesdays, also calls for a little work.  I really don’t consider this a work day, because I get to make raw food and let out some creative energy.  I love making raw foods for my clients,  because it sends healing to them and I always make enough for leftovers for me. 🙂

Today was all about the carrots. I juiced carrots for a yummy raw carrot and ginger soup, this juice also was used to make a raw carrot and ginger dressing for a beautiful cruciferous salad.  Cruciferous salad?

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Raw Carrot Cake Balls for Easter

Cruciferous vegetables have risen in popularity recently due to their apparent cancer-fighting properties. This large group of plants is diverse, each providing strong, unique flavors. It is named after the Latin word for crucifix because the blossoms of these plants resemble a cross.

Cruciferous vegetables include:

  • arugula
  • bok choy
  • broccoli
  • Brussels sprouts
  • cabbage
  • cauliflower
  • kale
  • radish
  • turnips

Cruciferous vegetables are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Fiber is an important nutrient to incorporate if weight loss is the goal, as it helps keep you fuller longer.

Cruciferous vegetables are also good sources of phytonutrients, which are plant-based compounds that may help lower inflammation and reduce the risk of developing cancer. SOURCE : HEALTH LINE CRUCIFEROUS VEGETABLES BENEFITS

But, hmm… what to do with the all the carrot pulp. I decided to make these yummy Raw Carrot Cake bites. I shaped them like Easter eggs, because I thought these would be so pretty on the table at Easter. Raw vegan or not, you will love these little bites. They are very versatile, you can use your favorite nut, add your favorite spices, like cinnamon, nutmeg, and pinch of clove. Also raisins or dates will work just find in this recipe.  I did not use nuts for this recipe. I love nuts, but sometimes we can have a love hate relationship and today my body said, NO NUTS! 🙂 

I hope you enjoy this recipe and maybe add it on your table for Easter or any day of the week. Happy Easter Everyone! Enjoy setting your table with love.

INGREDIENTS
  • 1 cup gluten free rolled oats
  • 1/2 cup sunflower seeds
  • 1/2 shredded unsweetened coconut, set aside 2 tbsp for garnish
  • 3/4 cup dried raisins
  • 1/2 cup carrot pulp
  • 1 tsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼  cup water or more if needed
INSTRUCTIONS
  1. Blend oats, sunflower seeds, 1/2 cup coconut  in vitamix (food processor should work too) until you get a fine consistency like flour.
  2. Add in dried raisins, pulse a few times to break them up then add carrots pulp, maple syrup, vanilla and spices.
  3. Slowly add in water. You looking for a consistency of nice slightly wet cookie dough
  4. Roll dough into balls, like the shape of Easter eggs and cover in shredded coconut if you want.
  5.  Enjoy!
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RAW Carrot Cake Balls for Easter

 

Antioxidant Powerhouse Spaghetti Squash Bowl

Today on my Facebook Live video, I talked about eating Antioxidant Powerhouse foods.  Here’s the deal, we get these list of foods to eat, and then what?  How do we convert them into delicious and balancing meals? Well no worries, I got you. Today I made a Spaghetti Squash Bowl using foods high in antioxidants. So, what’s an antioxidant?

“Antioxidants include some vitamins (such as vitamins C and E), some minerals (such as selenium), and flavonoids, which are found in plants. The best sources of antioxidants are fruits and vegetables. You can find flavonoids in fruits, red wine, and teas.” Source: WEBMD. 

Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries
Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries

I truly believe, our well being is in the foods we eat and drink. This recipe is loaded with vitamin C, E, beta carotene and flavonoids. It’s very simple, healthy and above all, super delicious! You can switch out some of the ingredients to truly make this recipe your own. Instead of lentils you can use chickpeas, instead of spaghetti squash, use butternut squash. The possibilities are endless. But, before we get into the recipe, let me share with you a list of delicious super antioxidant foods you might want to try incorporating in your menu this week and some reasons why you should eat them:

 

  • Slower signs of aging, including of the skin, eyes, tissue, joints, heart and brain
  • Healthier, more youthful, glowing skin
  • Reduced cancer risk
  • Detoxification support
  • Longer life span
  • Protection against heart disease and stroke
  • Less risk for cognitive problems, such as dementia
  • Reduced risk for vision loss or disorders like macular degeneration and cataracts
  • Antioxidants are also added to food or household products to prevent oxidation and spoilage Source: Dr. Ox

Antioxidant Powerhouse List:

  1. Dark Beans
  2. Dark Chocolate
  3. Small Red Beans ( adzuki)
  4. Pecans
  5. Red Grapes
  6. Apples
  7. Plum
  8. Extra Virgin Olive oil
  9. Blackberries
  10. Winter Squash
  11. Carrot
  12. Raspberries
  13. Sweet Potatoes
  14. Black Beans
  15. Kiwi
  16. Green Tea
  17. Clove
  18. Butternut Squash
  19. Sweet Cherries
  20. Kale
  21. Blueberries
  22. Cacao Powder

Spaghetti Squash Bowl Recipe

INGREDIENTS:

  • 1 spaghetti squash
  • 2  tbs olive oil, divided
  • 1 cup sprouted lentils
  • 1 cup chopped kale
  • 1 mini red, orange and yellow bell pepper, chopped
  • 1/2 cup pecans, chopped
  • 1/4 cup sunflower seeds
  • 1 tbs honey
  • 1 tsp smoked paprika
  • 1/4  cup chopped cherries
  • 1/4 cup dried cranberries
  • 1 tbs chopped fresh basil
  • 1 tsp orange zest
  • 1 tablespoon orange juice juice
  • salt salt and black pepper to taste
Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries
Antioxidant Powerhouse Spaghetti Squash Bowl with sprouted lentils, kale, sweet and smoky pecans and sunflower seeds, dark cherries, and cranberries
INSTRUCTIONS
  1. To prepare the spaghetti squash, preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half.
  2. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle each squash half with 1 teaspoon olive oil and rub it all over the inside and outside of the squash, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 30-40, until the interiors are easily pierced through with a fork.
  3. Meanwhile, sauté the chopped kale over a medium heat. Add a tbs of olive in a sauté and chopped kale, a little sea salt and stir.  Cook the kale until it has withered just a bit, you want it to still have some crunch, so about 2 minutes on medium heat.  Remove from heat and set aside. In another sauté pan, add the nuts, honey, paprika and a pinch of sea salt over a medium heat.  Stir and allow the nuts and seeds to heat up, for about a minute, Remove from heat and add to a bowl, so they can harden.
  4. Once the squash is done, remove with from the oven using oven mittens.  Being to assemble the bowls, use a fork to  remove most of the squash, add spaghetti squash to a bowl. Add a little olive to the spaghetti squash, then add the kale, chopped peppers, some of the nuts and seeds, set a few aside as a garnish, add the cherries, cranberries, fresh basil, and orange zest. Toss and drizzle some of the juice from the orange over everything and a little more olive oil, if desired. Add the mixture into the spaghetti squash bowls and garnish with the remaining nuts and seeds. Enjoy.

Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potatoes in red wine with toasted quinoa and almonds

Thanksgiving is next month and I am always thinking about what will I do differently this year. Then I remember that I go out of town each year and visit my family, so it’s more like what will I do differently for Christmas this year. Lately, for the past 3 years I have been doing a French country inspired Christmas dinner, but I want to switch it up a bit. I want to do more of a vegetarian theme dinner. I know my boys, they will not have that at all, but I will incorporate more plant-based recipes this year. I always add a new vegetarian plant based recipe each year and less meat, getting closer and closer to my vegetarian Christmas dinner, more and more. LOL.

This particular dish came about when I was thinking of my past made coursed for Christmas, usually I like to do a Beef Bourguignon, but if I could do a take on that recipe using vegetables.  Now this recipe is not like Beef Bourguignon, at all but the richness of it from the wine and the balsamic vinegar, reminded me so much of the dish. It could easily be a main course for vegan or vegetarian table.

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Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potato in red wine 

I toasted quinoa and almonds to add some protein and texture, some cranberries and lemon zest and you have a deliciously decadent, rich, and refreshing dish for Thanksgiving or any time of the Fall and Winter season.

I hope you enjoy this recipe as much I did today. You can add walnuts, or any other nut your prefer, instead of almonds. I had almonds and hand and I believe in using what you have.

Enjoy and Remember to Set the Table with Love.

 

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Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potato in red with toasted quinoa and almonds

Ingredients:

1 medium butter squash, peeled and chopped into 1-2 inch pieces

1 pound brussels sprouts, peeled and halved

3 medium purple sweet potatoes, peeled and chopped into 1-2 inch pieces

2 tbsp olive oil

1/4 cup chopped onions

2 garlic cloves, peeled and diced

1 tbsp sea salt, or taste

1  1/2 tbsp Harissa seasoning, adjust to your heat preference

1 tbsp brown sugar

1 1/2 cup red wine

1/4 cup balsamic vinegar

Garnish: Toasted Quinoa, Toasted Nuts, Cranberries and Lemon Zest

 

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Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potato in red wine with toasted quinoa and almonds

Directions:

Preheat the oven 375.

In a large cast iron skillet on medium high heat, add the oil and chopped veggies and sea salt. Cook for about 10 minutes. Add the onions and garlic. Add the Harissa and brown sugar Stir and cook for another 5 minutes. Add the wine and vinegar.

Place the cast iron skillet in the oven and roast for 30-35 minutes until the vegetables are brown and a fork can go through the vegetables easily.

Toasted Quinoa recipe: Quinoa two ways ~ Toasted and Roasted

For Toasted Nuts,  just add nuts in a non stick pan on medium heat and allow to toast until you can smell the nuts aroma, remove from heat, be careful not to burn them.

Once cooked add the vegetable in a beautiful bowl top with toasted quinoa, nuts, cranberries and lemon zest.

 

 

 

Beautiful Energy Food ~ Roasted Beets with Zucchini and Kale

I love food.  I also love feeling and looking great. Eating healthy for me is essential. I am kidney transplant survivor, so how I eat makes a difference in my health.  This Roasted Beet dish, is full of flavor, textures and nutrition. Here’s a few reasons you may want to try this simple recipe for yourself:

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Roasted Beets, Kale and Zucchini

Beets
Fight wrinkles and conditions the naturally with folate!
Prevents age-related macular degeneration with vitamin A and carotenoids!
Is also known to improve blood flow.

Kale
Boosts the health of your skin, because of it’s vitamin C content. Your skin contains collagen fibers, which are long strands of protein that form a network that holds your skin cells together. Vitamin C helps you make the collagen needed for skin strength.

Radishes
Keeps you hydrated.
With a high water content and lots of vitamin C as well as phosphorus and zinc, radishes are an excellent food for the tissues and can help keep your skin looking fresh and vibrant. Eat your thirst.

 

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Roasted Beets, Kale and Zucchini

Preheat oven 400.
Wash beets well. Peel the beets, slice them thinly into circles. Lay them on parchment paper,  salt to taste and drizzle with olive oil.

Clean the zucchini, slice them into circles as well. Place on parchment paper and salt to taste with a little olive oil.
Place in the oven cook for 25 – 30 minutes, until tender.  The zucchini will cook faster,  remove when done.

Sauté the kale. Add olive oil to a sauté pan. Add 1 cup of chopped kale, sea salt and a squeeze of lemon juice. Sauté  for 2-3 minutes.  Remove from heat.
Clean and slice radishes, also into circles. Zest some lemon. Set everything to the side. Goat cheese optional.

Now, once the beets and zucchini is ready you can assemble on a beautiful white plate as you desire. I used a good store bought balsamic glaze to drizzle over the whole dish, but you can make your own.

TIPS ON PLATING
The key to pretty plating, as I learned from my mentor Alex Guranaschelli, on Food Network’s All Star Academy is know what your making, figure out what plate best fits your dish. How and where will you place each component of the dish on the plate?   Sketch it out, if you have to.

Enjoy Beautiful Energy Food and being creative.

RAW Oatmeal Raisin Peanut butter cookies

What do you do when you are purposely not eating sugary desserts for a while? You turn to the Raw dessert diva within. These yummy raw cookies did the trick for me. Besides that, they are gluten free, high in fiber and protein. So. It’s truly is s win win.

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Ingredients :

1/2 cup dry oats (gluten-free)
3/4 cup raw peanut butter
1/2 cup raisins
1/2 cup raw peanuts, Georgia Grinders Peanut Butter 
1 1/2 teaspoon cinnamon
Pinch of sea salt
Directions:
Add everything to a food processor.
Process. Take the dough out of the processor and roll into balls. Put the balls on parchment paper and press down with your fingers.  So the dough reminds you of a oatmeal cookie.

Place in the fridge to set for a few minutes or enjoy right away. 

RAW Oatmeal Raisin Peanut butter cookies

What do you do when you are purposely not eating sugary desserts for a while? You turn to the Raw dessert diva within. These yummy raw cookies did the trick for me. Besides that, they are gluten free, high in fiber and protein. So. It’s truly is s win win.

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Ingredients :

1/2 cup dry oats (gluten-free)
3/4 cup raw peanut butter
1/2 cup raisins
1/2 cup raw peanuts
1 1/2 teaspoon cinnamon
Pinch of sea salt

Directions:
Add everything to a food processor. 
Process. Take the dough out of the processor

and roll into balls. Put the balls on parchment paper and press down with your fingers.  So the dough reminds you of a oatmeal cookie.

Place in the fridge to set for a few minutes or enjoy right away. 

Peach Mango Smoothie 11 grams of protein, From? Wait for it…

I am in love with Go Raw foods. I discovered their sprouted watermelon seed and how much vegan protein you can get from these little seed is amazing, just one ounce of these little babies will give you 11 grams of protein with only 4 grams of carbohydrates, say yes, please and thank you!!

Here’s the facts:

1 cup of dried seeds containing 30.6g, but I would suggest that because watermelon seeds are high in calories. A cup of watermelon seeds in about 600 calories, but this recipe only call for 1 oz. which is only a 170 calories.

Also, watermelon seeds are also loaded with several of the B vitamins. The American Cancer Society reports that B vitamins are necessary for converting food into energy and other important bodily functions.

Peach Mango Smoothie Vegan Protein
Peach Mango Smoothie Vegan Protein

Well this morning I made this amazing smoothie and did not want use any of my protein powder, so I used the seeds instead.

I am ready to go on my walk and do a little yoga. My son’s are killing me with their work out plan and getting all ripped. Mama got catch up.

Peach Mango Smoothie Vegan Protein
Peach Mango Smoothie Vegan Protein

Peach Mango Smoothie

3 peaches
1 cup of frozen mangos
1 banana
1 cup of non dairy milk
1 oz of watermelon seeds by Go RAW

Throw it all in a blender and let it rip. Enjoy!

Blueberry and Lemon Zest Pancakes ~ Gluten Free and Dairy Free

Blueberry and Lemon Zest Pancakes ~ Gluten Free and Dairy Free.

via Blueberry and Lemon Zest Pancakes ~ Gluten Free and Dairy Free.

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Blueberry and Lemon Zest Gluten free Pancakes
Blueberry and Lemon Zest Gluten free Pancakes