So I haven’t uploaded a post in a LONG TIME, but I thought I would share my lovely Easter cupcakes. They were super easy and healthy-ish. The cupcake itself was made with lemon cake and icing, by adding lemon zest, wheat flour, vanilla greek yogurt and raw sugar.
For the decorations, I used store bought fondent (normally it takes a couple days to make) and used my creativity to cut the shapes. The little balls are edible and all the kids loved to pick them off.
Officially the best thing I have ever tasted. 100% VEGAN. Okay, so I’m not going to lie this is not the easiest recipe, but hang in there because the result is just too good to pass up. I found this recipe in Kimberly Snyder’s Beauty Foods Book. There are a lot of great vegan recipes, so I would definitely recommend it. Now this would be a perfect dish to impress your boyfriend’s parents. Or maybe your boss? Although it does look fancy, I just made it for my mom and I on this miserable rainy day. Okay, you’ve waited long enough, here is the recipe:
(From ‘The Beauty Detox Foods’ by Kimberly Snyder)
2 cups butternut squash, peeled and cubed
2 tsp coconut oil
1/2 tbsp dried rosemary, crushed
freshly ground black pepper
1 cup quinoa, soaked overnight and rinsed well
2 cups low sodium vegetable broth
1.5 tbsp lime juice
2.5 tbsp minced fresh parsley
1 tsp minced fresh basil
1/4 cup finely minced purple cabbage
1 large or 2 small avocados, diced
several handfuls of microgreens or clover sprouts, to top
Preheat oven to 375F and grease a baking sheet with coconut oil. Toss the cubed squash with the coconut oil, rosemary, sea salt and pepper to taste. Bake for 20 minutes, then stir and bake for another 20 minutes.
Meanwhile, cook the quinoa in the vegetable broth for about 12 minutes, or until soft and fluffy. Add to a mixing bow land mix in the lime juice, parsley, basil, and cabbage. Season with a bit of sea salt and pepper, to your taste. Set aside.
Assemble timbales. Take an 8 ounce ramekin, and grease lightly with coconut oil. Use one-third of the squash and pack in gently. Next add one third of the diced avocado, and then push one third of the quinoa mixture down into them. Press down again.
Gently flip the ramekin upside down onto a plate. Repeat the drill three times. Top each ramekin mixture with a generous portion of microgreens or clover sprouts, arranged in a beautiful way.
I was craving some eggs this afternoon, so I whipped up and easy omelet.
-2 tbsp feta cheese
-1 cup spinach
Mix eggs together and add feta cheese/spinach. Let cook until there is no liquid on the top of the omelet. I cooked it in a large pan for ten minutes and then put it in the oven for 2-3 minutes to make the top crispy.
Top with a little bit of Italian Seasoning, salt and pepper.
Yuck! Have you ever gone to a BBQ or house party and they put aside a bowl of mayonnaise (aka coleslaw). Luckily for you, I have solved the problem.
Most of the time, you will eat coleslaw in the summer at a backyard party. Well I actually eat it year-round because I found the perfect, light recipe.
Here it goes:
-4 cups shredded cabbage
-2 tbsp lemon juice
-salt/pepper to taste
That’s it! Okay, it may seem simple, but it is the perfect side dish for your protein-heavy dinner.
If this doesn’t have enough flavor, try adding other spices and veggies.
Easy oatmeal breakfast. I still have yet to go grocery shopping, so this morning for breakfast I had to make do with what I had. Surprisingly, I found four key ingredients to make the perfect oatmeal. Here’s how you can make this tasty breakfast:
- 1 cup quick oats (no flavor added, just plain)
- 1/2-1 cup unsweetened soy milk
- 1/2 banana
- 1 tbsp chia seeds
Heat in the microwave for 1-1/2 minutes and there you have it.
What you’re getting? Carbohydrates from the oatmeal to kick start your metabolism, some protein from the soy milk, fiber from the chia seeds, and healthy sugars from the banana. This meal will hold you over until lunch and will keep your energy levels up.
What are you waiting for?