Showing posts tagged recipes

    Fit Villains: Selfish, Shameless, Sassy, Fitness.: Grilled Chicken Pita Pizza, with Tofu Ricotta

    fitvillains:

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    This has to be one of my favorite recipes from the Insanity Asylum eating plan. I’m about halfway through, and while I’m not following the meal plan to the letter, they do have great recipes that both fuel & nourish my very sore (and increasingly ripped) body!

    Easy, peasy, non-cheesy…

    • 3 years ago
    • 31

    undressedskeleton:

    Perfect Pear Salad

    Ingredients:

    • 1/2 Red Onion
    • 3 Cups Romaine Lettuce
    • 1/2 Cup Fresh Broccoli
    • 3 Red Apple Slices
    • 1/2 Diced Medium Pear
    • 3 years ago
    • 58

    Lux Hippie: Fast and Easy Vegan Alfredo

    nomnomnom an alfredo w/out silk? def trying to make this!

    luxhippie:

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    I have a funny story about Alfredo, well actually its not so much a story but a few sentences….one of my good friends was telling me how much he enjoyed Alfredo sauce. He happens to live in Spain and I guess they don’t sell pre-made Alfredo sauce in the grocery store there. So when he came to the U.S. and found that you could buy it already canned and ready to heat and pour on pasta, he was so excited! When he called up his mom in Spain to tell her about his discovery she says “oh yes, I know of Alfredo sauce, Alfredo made it for me and your father when we went to Italy.”…..Apparently waaaay back when, his parents had vacationed to Italy and ate in Alfredo’s Restaurant….yes, the one and only. Talk about getting one-up’ed ;-)

    Anyway, you have no excuse not to try this sauce, It literally only takes about 5 minutes to make and it tastes awesome. In fact, you wont even know it’s not the real thing, but your arteries will know and thank you.

    Ingredients:

    4 tablespoons vegan butter (I use earth balance, but margarine will do if that’s what you have)

    4 cloves garlic, minced

    1 teaspoon salt

    ½ cup soy or almond milk

    1/3 cup raw cashews

    Directions

    1. In a food processor, grind the cashews into a sand-like consistency, be sure not to grind them too long or they will turn to cashew butter.

    2. In a large saucepan over medium heat, add butter, garlic and salt.

    Once the butter is melted, add the soy milk and cashews and heat until the sauce is the desired consistency; anywhere from 1 to 3 minutes. If you want a thicker sauce, heat longer. If the sauce gets too thick, you can always add more soy milk.

    3. Adjust salt to taste.

    4. Add to you favorite pasta and enjoy!

    Prep time 5 minutes, cook time 3 minutes

    © luxhippie

    • 3 years ago
    • 39

    soy to the world: Sweet and Sour Seitan and Vegetables

    I haven’t had good vegan sweet & sour yet… maybe the trick is making your own?

    veganandsara:

    Sweet and Sour Seitan and Vegetables Serves: 4

    • 1 1/2 tablespoons olive oil
    • 1 medium onion, chopped
    • 2 medium broccoli crowns, cut into bite-sized pieces
    • 2 medium red bell peppers, cut into 1-inch dice
    • 1 medium zucchini, halved lengthwise, and cut into 1/2-inch chunks
    • 2 medium tomatoes, diced
    • One 20-ounce can pineapple chunks in unsweetened juice,
      drained, juice reserved
    • 1 pound seitan or Homemade Seitan, cut into strips

    Sauce:

    • Reserved pineapple juice
    • 2 tablespoons reduced-sodium soy sauce
    • 3 tablespoons rice vinegar or white wine vinegar
    • 2 tablespoons agave nectar or maple syrup
    • 2 tablespoons cornstarch

    Heat the oil in a stir-fry pan or wok. Add the onion and sauté over medium-high heat, covered, until limp, about 3 to 4 minutes. Add the bell peppers and zucchini and sauté, covered, another 5 minutes, stirring occasionally. Stir in the tomatoes, pineapple chunks, and seitan.

    Combine the ingredients for the sauce in a small bowl and stir until the cornstarch has dissolved. Pour the sauce into the skillet, bring it to a simmer, and cook at a steady simmer for another 5 minutes. Taste, and if needed, adjust the sweet-sour balance with more agave and/or vinegar.

    Serve at once over noodles or rice, topping each serving with a small amount of peanuts or cashews, if desired.

    • 3 years ago
    • 6

    robotheartrecipes:

    Veg Boot Camp Day Fifteen: Breakfast

    Peanut Butter French Toast
    Serves 1

    French toast that does not have eggs, dairy milk, or flour, but does have peanut butter and tastes delicious? Yes, please! This is one of the more wondrous ideas of I’ve come across as of late. Super easy and super good. I’m all over it!

    INGREDIENTS

    1 tablespoon peanut butter

    1/2 cup of your favorite milk (I used plain, unsweetened almond milk)

    2 slices sprouted whole-grain bread (my favorite is Dave’s Killer Bread)

    1 teaspoon olive oil

    sliced fresh fruit for serving

    INSTRUCTIONS

    Step One: In a shallow bowl or pie dish, whisk peanut butter with milk. (I found it a bit difficult to successfully combine the peanut butter and milk via whisking, so I poured it into a mixing cup and used my hand blender, then put the mixture into a shallow bowl for dipping).

    Step Two: Dip bread slices into mixture, and cook in skillet brushed with olive oil for 3 to 4 minutes on each side, or until toasted to your satisfaction. Serve with sliced fresh fruit.

    Source: Vegetarian Times “28 Day Veg Boot Camp Mix ‘n’ Match Meals: Week 3,” June 2011. View the recipe on VegetarianTimes.com.

    • 3 years ago
    • 273

    robotheartrecipes:

    Veg Boot Camp Day Three: Dinner

    Sugar Snap and Snow Pea Stir-Fry
    Serves 4

    This is a basic no-frills stir-fry. The sauce is tasty, but I did decide to up the spice factor by slightly increasing the amount of chile-garlic sauce. I also don’t believe in bell peppers, so I tossed in some broccoli that was living in my fridge instead.

    INGREDIENTS

    Sauce

    1 tablespoon low-sodium soy sauce

    1 tablespoon toasted sesame oil

    2 teaspoons cornstarch

    1/4 teaspoon chile-garlic sauce, such as sambal oelek, optional

    Stir-Fry

    1 tablespoon vegetable oil

    1 medium red onion, halved, cut into wedges, and pulled apart (1 1/2 cups)

    1 small yellow bell pepper, thinly sliced (1 1/2 cups)

    1 cup raw unsalted cashews

    1 tablespoon grated fresh ginger

    8 ounces sugar snap peas

    8 ounces snow pea pods

    8 green onions, cut into 1-inch pieces

    INSTRUCTIONS

    Step One: Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (if using), and 1/2 cup water in small bowl. Set aside.

    Step Two: Heat vegetable oil in wok over high heat. Add onion, bell pepper, cashews, and ginger, and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown. Add snap peas, and stir-fry 1 minute. Add snow peas and green onions, and stir-fry 2 to 3 minutes more. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce.

    Source: Vegetarian Times, June 2011. View the recipe on VegetarianTimes.com.

    • 3 years ago
    • 68

    Since It’s SO Damn Hot Out… Healthy Pina Colada Popsicles!

    healthyhotandfit:

    therealityofskinny:

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    Blend and freeze the following ingredients (don’t forget the sticks!): (Makes 6 servings)

    • 1 can pineapple chunks, in juice
    • banana
    • 1 can coconut milk
    • 1/2 tsp vanilla extract

    Calories: 117 per pop :)

    (via allrecipes.com)

    Mmmmm, these sound so good (:

    • 3 years ago
    • 494

    Bones && Loveliness: Low Cal Black Bean Burgers

    Quick, easy, recipe? Sold!!

    boneliness:

    Low Cal Black Bean Burgers   Ingredients

    1 can black beans (rinsed)
    1 large egg
    1/4 cup plain bread crumbs
    1 clove garlic (minced)
    1tsp chili powder
    salt, pepper, and cayenne to taste

    Directions

    1. mash beans in a large bowl.
    2.mix in chopped garlic, spices, and egg
    3 stir in bread crumbs
    4. shape into 5 patties, you can refrigerate them if they are not very firm (up to one day ahead)
    5. either bake or cook in a skillet until hot 

    really great with butternut squash fries and salad 

    Number of Servings: 5
    • Amount Per Serving
    • Calories: 73.1
    • Total Fat: 1.5 g
    • Cholesterol: 42.5 mg
    • Sodium: 236.2 mg
    • Total Carbs: 11.8 g
    • Dietary Fiber: 2.7 g
    • Protein: 4.8 g

    • 3 years ago
    • 3

    the poor vegan.: perfect pesto

    thepoorvegan:

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    image

    pesto is so perfect for summer! it is such a quick and easy meal! i used basil from my garden (yay!!) and prepared the pesto while the pasta was cooking. 

    ingredients:

    1 bunch spinach, washed

    1/2 c basil, loosely packed

    1/4 c oil

    1/3 c nutritional yeast

    small handful nuts ( i used raw almonds)

    2 cloves garlic, peeled

    a few good shake salt & pepper

    1. combine all ingredients in a food processor. pulse until desired texture is reached. i like mine somewhere between chunky and smooth.

    serve over whole wheat pasta or as a dip or spread!

    • 3 years ago
    • 112
    this sounds like a lot of work but worth it!
healthiereveryday:

Cauliflower “Breadsticks”
4 servings (two slices per serving as pictured) 95 calories; 6 g carbs; 5 g protein; 4 g fat
Ingredients:
1/2 head of cauliflower, grated
1 whole egg, plus one egg white, lightly beaten
1/4 cup 2% shredded mozzarella cheese
Herbs and spices - whatever you love!
1 teaspoon olive oil
Directions:
Preheat oven to 350 degrees.
Mix all ingredients together [except oil] in a large bowl until evenly distributed.
Line a Pyrex dish with parchment paper and use olive oil to grease the parchment paper.
Spread and flatten the cauliflower mixture on the parchment paper evenly - about 1 inch thick. Square off the edges so it looks like a rectangle or square.
Bake for 40 minutes until slightly dried out, browning, and firm to the touch.
Remove from oven and using a spatula carefully peel away from parchment paper. Flip over and return to oven for 10 more minutes.
 
Enjoy!

    this sounds like a lot of work but worth it!

    healthiereveryday:

    Cauliflower “Breadsticks”

    4 servings (two slices per serving as pictured)
    95 calories; 6 g carbs; 5 g protein; 4 g fat

    Ingredients:

    • 1/2 head of cauliflower, grated
    • 1 whole egg, plus one egg white, lightly beaten
    • 1/4 cup 2% shredded mozzarella cheese
    • Herbs and spices - whatever you love!
    • 1 teaspoon olive oil

    Directions:

    • Preheat oven to 350 degrees.
    • Mix all ingredients together [except oil] in a large bowl until evenly distributed.
    • Line a Pyrex dish with parchment paper and use olive oil to grease the parchment paper.
    • Spread and flatten the cauliflower mixture on the parchment paper evenly - about 1 inch thick. Square off the edges so it looks like a rectangle or square.
    • Bake for 40 minutes until slightly dried out, browning, and firm to the touch.
    • Remove from oven and using a spatula carefully peel away from parchment paper. Flip over and return to oven for 10 more minutes.

    Enjoy!

    • 3 years ago
    • 398