This Yogis Breakfast

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oatmeal and pollen

Dear Diary,

This Yogis Breakfast is all vegan protein and all kinds of delicious…the perfect breakfast for a lazy and rainy Sunday morning in NYC…so healthy, so good! You all know that I’m a yoga lover– my Sunday morning routine usually consists of a hot yoga session followed by an epic brunch… but this morning, I’m feeling exhausted… and the bad weather is the perfect excuse to stay in bed for just a little longer.  With some extra time on my hands, I wanted to make something hearty, delicious and of course healthy.

I woke up, made this in about 8 minutes flat, and went right back to bed… haha … and in about 3 hours, I will be having breakfast # 2: aka eggs, avocado, and smoked salmon… sounds like a good plan, right?  Well here’s the recipe if you want to give it a go!

HERE’S WHAT YOU NEED/ HERE’S WHAT YOU DO

Boil 1/4 cup of steel cut oats in 3/4 water and 1/4 unsweetened vanilla almond milk

when the steel cut oats are soft and ready to eat, take off the heat and add a half a scoop of Vega One Nutritional Shake “French Vanilla” protein powder

on top: add blueberries, raspberries, chia seeds and bee pollen… or whatever else you have around ;)

HERE’S WHY

steel cut oats: less processed and lots of fiber… oatmeal is the perfect carb to start your day

blueberries: antioxidants, DUHR

chia seeds: omega-3 and antioxidants

bee pollen: hypo-allergenic, sweet and natural energy boost! ** I also suffer from seasonal allergies, so this local NY bee pollen will help my body fight against the elements!

protein oatmeal

Enjoy your lazy Sunday and eat up right!

SUPER green bowl for dinner

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green bowl dinner

Dear Diary,

It’s now officially SIX MONTHS until my wedding… and I can’t believe it!  It still feels so far away, but I know that it will be here before I know it.  Thank goodness I’ve been maintaining my lifestyle of healthy eating and regular exercise– because the last thing I want to do is starve myself with a diet a month before the wedding… am I right?!  But between work, exercise and evening/weekend plans, it’s been tough to find the time to experiment with new recipes!  So when I recently wet to this amazing NYC Vegan restaurant for a “spicy green bowl”, I was not only HOOKED, but I realized I could easily tweak it and make it my own!  In my book, what makes something a super GREEN bowl is portions… make sure that you are making 50% of the bowl steamed greens!  The rest is a great mix of carbs and protein, perfectly spiced with the miracle spices: cayenne and turmeric, of course :)

super green bowl

HERE’S WHAT YOU NEED/DO

  • half a sweet potato (clean skin with a veggie safe brush instead of peeling– the skin has tons of nutrients!)

chop up into bite size pieces and then toss with sunflower oil (higher burning point compared to traditional olive oil) and dashes of cayenne, turmeric, salt and pepper

place in a 400 degree oven until crispy and tender

  • In a microwave safe bowl, steam frozen broccoli and kale
  • then on another cooking sheet bake chickpeas, click here for the recipe… they are delicious snack on their own!  Full of protein and healthy carbs!
  • Lastly, poach an egg and combine!  Egg poaching is really easy– just boil water and add a couple of tbsps of white vinegar to settle the boil… then gently add an egg.  Stir egg slightly to help it create shape and let it cook for about 10 minutes!

green bowl

Now how easy is that!  It’s delicious, it’s healthy, and it’s the perfect go to meal after a long day!

You’re welcome SFGs! ;)

 

Vegan Mushroom & Cabbage Pizza

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vegan mushroom and cabbage pizza SFG diary

Dear Diary,

Me and cheese are in a long-term relationship… Brie, Mozzarella, ricotta; name the cheese, I’ll eat it.  But on my quest to eat more vegetables and natural proteins– I’ve also opted to try and eat less cheese.  This means, that while I can’t say no to any cheese put in front of me, I can choose to make more dishes cheese-less.  And that’s where this Vegan Pizza comes in… This pizza is topped with all kinds of savory vegetables (hence the long name ;)… and with a crispy crust and a sweet vegan cheese sauce, I’m sure you won’t be able to resist this dish either, so vegan mushroom & cabbage pizza anyone?

vegan mushroom and cabbage pizza

This Vegan Pizza is not very time consuming– the prep work of chopping the vegetables is almost all that is required.

HERE’S WHAT YOU NEED/HERE’S WHAT YOU DO

1: place a piece  of Ezekiel brand whole wheat (or flaxseed) tortilla under a broiler to crisp up

2: in a sauce pan saute in 2 tbsp of extra virgin olive oil and 1 tbsp of ghee butter: 3 garlic cloves, half a white onion, 3 containers of mushrooms (I used shiitake and button mushrooms)

3: Once softened, add in fresh purple cabbage, cannellini beans and about 10 sliced black olives (I forgot how good these are!)

Mix all together and generously season with salt and pepper

4: Finally, garnish with some fresh (uncooked) purple cabbage and basil

5:  Now smother your crisp tortilla in vegan tofutti ricotta (or regular ricotta if you prefer– you can find both at your local health food market), then pour on the vegetables, and enjoy!

vegan mushroom pizza

Doesn’t this look so delicious?  It is the most satisfying way for me to get all my vegetables in for the day!

SFG diary vegan pizza

You’re welcome SFG’s!  Will you try this at home?

no-bake Brownie Treat

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sfg diary no bake brownie

Dear Diary,

It is my birthday week! Whoop wooo!  Sorry to burst any non-August birthdays out there, but August birthdays are simply the best!  I might be slightly biased, but think about it… August has gorgeous weather and relaxed vibes; the perfect backdrop for a festive atmosphere.   This  year I’m keeping it more low-key though, no crazy parties or epic getaways– just me, family, friends, and of course good food.  I’m meeting up with friends all week to celebrate, and there will be plenty of pretty cocktails and indulgent dishes… a few close girlfriends are coming over tomorrow night, and one sweet dessert I have up my sleeve to please the crowd is an easy no-bake Brownie Treat!  It’s only a few simple, all natural ingredients that comes together in a snap!  It’s fudge perfection!

no bake brownies

HERE’S WHAT YOU DO

  • in a mixing bowl combine 1/2 cup of cacao powder with 1/4 cup of honey and 2 tbsp of coconut oil
  • combine until it is a thick fudge-like texture
  • then smash up 1 banana and add to the mixture– it should appear even more glossy and fudge-like when fully combined
  • to this mixture add 2 tbsp of peanut butter (I went for crunchy)
  • Next, taste test.  If you like, add another sprinkle of cacao for an even more indulgent chocolate flavor
  • Optional:   add flax seeds for fiber, crunch and anti-oxidants (about 1 tbsp)
  • Lastly– in a parchment lined container (for easy removal), scoop and mold in brownie mixture
  • sprinkle on top: organic dark chocolate chips and crushed almonds
  • place in freezer for at least an hour

vegan brownie

Enjoy!!  Whether it’s a birthday treat or just a girls night in treat– we’ve got you covered with this easy and delicious recipe!  What’s your birthday plans this year?!  Let us know!

Walnut MEAT(LESS) Tacos

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WALNUT TACOS

Dear Diary,

walnut taco SFG Diary

Week 2 in NY… and all I’m craving is some california-grown avocados!  For some SFG inspiration this week, I asked my brother what he would like me to cook for him, and fortunately he said, “any kind of tacos.”  The challenge was gladly accepted, and after Beyonce’s advertisement (oops, I mean, BIG ANNOUNCEMENT!) on GMA this past week, I decided to follow her lead, and stick to a vegan dish… and I have to say, this dish was surprisingly AMAZING.  Who knew Walnut Meat(less) Tacos could be good!? I hadn’t even heard of walnut tacos before this week– but the walnuts completely disguise themselves with taco meat flavor, and pairing it with a simple acidic purple cabbage “slaw”, makes this a winning summer dish!  Don’t believe me?  Try it for yourself ;)

walnut tacos (meatless)

HERE’S WHAT YOU NEED

walnut meat:

  • 1 cup walnuts
  • 5 sun-dried tomatoes
  • salt & pepper to taste
  • 3 tbsp of olive oil drizzled in
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder

garnish:

cilantro

avocado

radish

for the purple cabbage slaw:

  • 1/2 purple cabbage
  • juice of one lime
  • 1 jalapeno chopped
  • 1 carrot
  • salt & pepper to taste

vegan tacos

HERE’S WHAT YOU DO

for the meat: combine all ingredients in a food processor until combined (a little coarse in texture)

For the slaw:  chop all ingredients and let sit at room temperature for at least 20 minutes before serving to allow all the ingredients to marry

place all ingredients on a slightly toasted (in broiler) whole wheat tortilla and enjoy!

SFG diary walnut (meatless) taco

Thanks for the inspiration, bro!  What else would you guys like me to make this summer?  Let’s inspire each other SFGs!  Let us know in the comments below :)

Mac + “Cheese”

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Dear Diary,

After a very glutenous vacation in Peru (Check out our Instagram #SFGinPeru for some pretty snaps!) I’ve been trying to be better in the health food department. If you have any question that I’m exaggerating let me just say that for Tommy’s birthday I treated us to a 29 course meal. Yes, you heard me correctly… 29! And I may or may not have mistaken tomato infused butter for tuna. And ate it. All. However, the only thing I truly regret was brushing my teeth that night. I wish that flavor could live on my tastebuds for eternity. (Sigh.)

Needless to say, we’ve been doing our best to eat clean since we’ve been home. I’ve been recalling all my favorite healthy, yet filling dishes and whipping them up like the domestic goddess I sometimes pretend to be. This recipe in particular is one of my favorites because it’s comfort food made healthy. It’s a recipe I picked up from my girlfriend Abby over at Hummingbird Pilates (with a slight variation). It’s vegan and gluten-free, but has the hearty taste of a family comfort food classic. It’s Mac + “Cheese” and I’d say it’s just as good as the real thing! Don’t believe me?! Try it, I dare you!

Vegan Mac n' Cheese

Squash Mac ‘n “Cheese”

Ingredients:

  • 1 Butternut squash (Or substitute for canned pumpkin)
  • EVOO (Extra Virgin Olive Oil)
  • 1 tbsp Coconut oil
  • 3/4 cup unsweetened & unflavored Almond milk
  • 1 tbsp Cornstarch
  • 6 tbsp Nutritional yeast
  • 2 tsp Dijon mustard
  • 1/4-3/4 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tbsp Fresh lemon juice
  • 1/2-1 tsp Salt + Pepper (to taste)
  • 4 servings Brown Rice Macaroni
  • (Optional: Veggies. I like to mix in fresh spinach!)

1. Preheat oven to 425 F. Slice your butternut squash in half. Lay the halves in a dish and drizzle with EVOO and sprinkle salt and pepper to taste. Roast uncovered until tender. (Around 45 minutes)

2. To prepare the cheese sauce: Add coconut oil to a sauce pan over low-medium heat. In a medium sized bowl, whisk together milk and cornstarch. Add into saucepan and continue to whisk. Mix in remaining ingredients (nutritional yeast, mustard, garlic, lemon, salt + pepper) and stir until all the ingredients fuze together and start to thicken up.

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3. In a separate saucepan, cook your brown rice macaroni until tender.

4. Remove your butternut squash from oven and scoop out the center (1 cup) adding it to your food processor or blender. Blend the sauce with your roasted squash (if canned, just add 1 cup butternut squash or pumpkin puree into the pot with your cheese sauce).

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5. Strain and rinse your noodles and add them into the cheese pot. Mix them all together on low heat and serve.

I used the extra “cheese” sauce as a dip for veggies too!

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What’s your favorite healthy dinner recipe with a hearty feel? I need to add some more gems like this to my cook book!

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Savour This Sauce

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Dear Diary,

Have you heard of “Savour This Sauce”?  Well if you haven’t, we’re glad to clue you in!   We’re obsessed.  Not just with the taste of these three signature sauces, but with the healthy message behind this young brand.  It all started when a brother and sister teamed up; Marlene Bernstein “the Chef” & her entrepreneur brother Michael realized that they had to share their passion for good, clean food with the world.   (Remember our mission to eat less processed foods?!) The business might have started off small, but people just can’t get enough of these deliciously simple flavors that go with… well, pretty much everything!   The key to a great meal?  It starts with three delicious sauces… and ends with whatever you come up with!

Savour This Sauce

One of our favorite sauces is the Pistachio Mint.  A new take on pesto, it’s decadent, fresh and so flavorful!  Best part is… this sauce has only 7  ingredients.  That’s right, SEVEN!  It’s also completely vegan and locally made.  Wha-what!  This means that it left all the bad stuff out and kept only the good stuff in… this is real, simple, food that adds a special tang to every dish…

Savour This Sauce - Pistachio Mint Pesto

Savour This Sauce…has made eating simple vegetables fun again! Let’s bring fresh food to the masses…

Here is one new recipe us SFG’s came up with: Portobello Mushroom with Pesto Arugula

Pesto Mushroom Arugula Recipe

* 4 tablespoons of Savour This Sauce Pistachio Mint

* 2 portobello mushrooms (grill mushrooms on a hot skillet until soft)

* 2 cups of arugula

* 2 tablespoons of feta

* 1/2 teaspoon of crushed red pepper

Not a bad way to eat more vegetables :)

Savour This Sauce - Portobello Mushroom Arugula Feta Recipe

Savour This Sauce - Pesto Portobello Mushroom Recipe

Want to try some of this sauce for yourself? Help this amazing brand spread to the masses!  Check out the facebook  and the kickstarter campaign to help bring this sauce to your local market. Remember, every dollar counts!  Let’s get healthy, let’s get saucey…

…or as they put it,  let’s get “sauc-ome” :)

Enjoy SFG’s!

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Skinny Fat Girl Diary