Tag Archives: Recipe

Getting a Bad Wrap

So last night, after a class of Bikram Yoga, I walked into the grocery store next door to pick up a few items. That’s when all of my dreams came true!

Okay, this may be a slight exaggeration, but this was still awesome!

No you are not reading that wrong… My FAVORITE hummus brand was buy one get one FREE…Where has this sale been all my life?!

If I weren’t moving out tomorrow, I am not kidding you, I would have probably emptied the shelf, but I used the strongest of my self control and just got two tubs – one 4 free!

It was around midnight when I got home last night (I took the 9:30 p.m. yoga class), and I am always pretty hungry when I get home from yoga, but oddly enough, I was not craving my newly purchased hummus. I was craving a little midnight salad: ( I really wanted something sour.. – as in the lemon in the dressing ๐Ÿ™‚ )

Romaine, cabbage, tomato, cucumber nutritional yeast + lemon, olive oil, and apple cider vinegar. And lots of pepper!!

And for dessert I had some salted chocolate/ nut butter covered popcorn: So GOOD! I still need to tweak this a little so I will post the recipe when it’s PERFECT! K?!

I just love pop corn!

I think the comfort of having two fresh hummus tubs in my fridge and a full tummy contributed to me sleeping like a baby hibernating bear last night. I am pretty sure I woke up in the same exact position in which I fell asleep – Love those nights of deep sleep!

This morning… I had a bad wrap (physically speaking)… It was all torn and broken, but I wanted to use it up! But I guess it’s not the physical appearance that truly matters in the end, it’s the way the wrap tastes that really counts…right?!

Out of this bad wrap I made a wonderful breakfast pizza:

Apple Cinnamon Breakfast Pizza!

For the crust: “bad wrap” brown rice tortilla.

For the sauce: 3/4 of a scoop SunWarrior Warrior Blend Vanilla protein powder + 1 heaping tablespoon sunflower seed butter + almond milk + a little maple syrup.

For the toppings: Thinly sliced Fuji apple, cinnamon, sliced almonds.

I love breakfast for pizza. ๐Ÿ˜‰

Here are some questions that this post has brought up in my mind: feel free to enlighten me if you know….

Why is it that when you sleep really well you say “I slept like a baby?” – Don’t most babies wake up 2 or 3 times in the middle of the night?

Is it pop corn or popped corn? Or either?

Is it bad wrap, bad rap, or bad rep? I actually couldn’t resist in Googling the answer to this, and found a very detailed explanation of all these possibilities and why in the end it is bad rap. Click here to find out why!

Hope you have a wonderful Tuesday…

Today is one exciting day for me, I’m going to one of my favorite places of all time…

COSTCO!!!

๐Ÿ™‚ Lata Gata,

Ellie

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Filed under Apple, Breakfast, Chocolate, Gluten Free, Salad, Snacks, Sweet Treat, Vegan

Mexican Sushi

Happy Friday to YOU!

I’ll start you off with a fun recipe to fiesta with this Friday!

If you like sushi and Mexican food – You will LOVE this!

If you DON’T like “traditional sushi,” but like Mexican food – You will LOVE this!

Seriously, this is some of the best “sushi” I have ever had…. no lie!

See, a few months ago, I had sushi at a restaurant and got really sick afterwards… I haven’t touched the stuff since!

Until this MEXICAN SUSHI:

Makes 2 rolls (12 sushi pieces) This is vegan – and gluten free!

You will need:

  • 3/4 cup of low sodium brown rice and beans from a can (or home-made brown rice and beans)
  • A tomato
  • 1/2 of an avocado
  • 1/4 of a lemon
  • some onion
  • Fresh cilantro
  • 2 nori seaweed sheets

Procedure: (I struggled a bit with the wording – so if the procedure needs clarity in any way, let me know!)

1) Slice the avocado into big long chunks. Squeeze with lemon to prevent from browning.

2) Slice some onion and tomato into long julienned pieces. (For the tomato, only use the skin and not the mushy/liquid interior)

3) Assemble the sushi. Place the nori sheet on a flat surface, spreading half of the rice on the sheet, leaving a one inch strip at the top. Then add the avocado, tomato, onion, and cilantro.

4) Wet the one inch strip with water or lemon juice.

5) Roll the nori sheet (starting from the bottom..opposite the one inch strip) – enveloping the interior filling.

6) Repeat steps 3-5 for the second sushi roll.

7) Individually wrap the rolls in plastic wrap and refrigerate for 20 to 25 minutes.

8) Take the rolls out of the fridge, unwrap them from the plastic wrap, and cut into one inch segments (6 pieces per roll) using a sharp knife.

9) Enjoy right away – use salsa for dipping! (the spicier the better!)

SO good- I LOVED the huge chunks of avocado too!

Have a great Friday!!

Ellie

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Filed under Gluten Free, Snacks, Vegan

Fun With Prunes! (I Promise)

Good morning everyone!!

You get the point…How YOU doin?!? ๐Ÿ˜‰

It’s no secret that I like prunes.

It’s no secret that I LOVE nut butters.

It’s no secret that I haven’t showered in three days.

Oh wait… That was a secret. SHH!

But back to the prunes and nut butters – did you know that they go fabulously together?!

And when I say fabulous. I mean FAB-U-LOUS.

I hope you all like prunes because I have a really easy to make frozen treat for you today. Are you as excited as I am?!?

Yesterday, I had fun with prunes. How about that. Who knew that fun and prunes are a match made in kitchen?!

Prune Nut Butter Freezies

Ingredients:

  • Pitted Prunes
  • Any nut or seed butter you like!

Optional Toppings:

  • Cacao nibs
  • Coconut shreds
  • Chocolate sauce (1 tbs melted coconut oil+1 tbs unsweetened cacao powder+liquid stevia)
  • Nuts/Seeds

Procedure: these are so easy!!

  1. Flatten a prune with the back of a spoon. (Or make a little bowl shape with the prune)
  2. Dollop a little nut or seed butter of your choice onto the prune.
  3. Add additional toppings if you like! (get creative!)
  4. Freeze for about an hour. Leave in freezer and enjoy at anytime!

These treats don’t actually freeze per se – but the prune and nut butter get kind of this yummy doughy texture. These are just so simple, but SO good!

For my prune freezie topping variations I did:

  • Sunflower seed butter topped with sunflower seeds.
  • Peanut butter topped with coconut shreds
  • Peanut butter topped with cacao nibs
  • Cashew butter topped with cashews
  • Sunflower seed butter topped with chocolate sauce and coconut shreds
  • Prune bowl topped with peanut butter and a hazelnut

Just go…

Make these!

You won’t regret it!

SEMI OFF TOPIC: (this prune post reminds me of how uncomfortable the feeling of prune-y fingers is after being in water for too long…) You know what I’m sayin’?

Okay back on track!

The making of this sweet treat contributed to the almost emptying of my peanut butter jar….

You do know what that means, right?!?!

Dum da da DUM…OATS IN A JAR!

My favorite! There is nothing better than oats in a jar (breakfast wise)… Scooping out the oats while getting a little of that peanut butter bottom is just divine…

Ha, peanut butter bottom makes me think of a peanut butter booty. (one can dream)

But don’t worry,ย  I am referring to the peanut butter bottom of the jar.

This morning my oats were:ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  ย  Raspberry Oats in a PB Jar

1/8 cup steel cut oats, 1/4 cup rolled oats, 1/2 tbs chia seeds, 1 cup water, 1/4 of a frozen banana, and some raspberries. Cooked the oats on the stove top, whisking constantly. Added the banana and chia seeds. Kept whisking - and finally, added the raspberries. Yum yum in my tum.

eaten with:

This frozen chocolate spoon I made with the left over chocolate from the Prune Freezies! Oh so yummy - chocolate, raspberry, peanut butter - might as well call it heaven (or my belly)!

Now this jar is EM-TEE!

Rest in peanuts peace.

Another empty nut butter jar – wonder if I can empty the rest of my jars before I move out?!? It’s a challenge I’m willing to eat take.

Have a wonderful Wednesday all you beautiful people!

Catch ya later,

Ellie

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Filed under Breakfast, Dessert, Fun, Gluten Free, Oats, Peanut Butter, Snacks, Sweet Treat, Vegan

Let’s Go to the Tropics!!

With this tasty

Tropical Orange Mango Fennel Salad w/ Toasted Almonds

Ingredients:

For the salad:

  • 1 medium fennel bulb
  • 1/4 cup finely sliced onions
  • 1 small pit-less orange
  • 1 mango
  • 1/3 cup sliced roasted red peppers
  • 1/2 cup blanched diced almonds

For the dressing:

  • 4 tbs apple cider vinegar
  • 2 tbs melted virgin coconut oil
  • Tabasco sauce (last minute add in – unpictured)
  • salt and pepper to taste!

Procedure:

1) Finely slice the salad components like so:

2) Place in a medium mixing bowl

3) Put the almonds in a pan on medium heat and stir until they go from this:

To this:

(Once the almonds are golden – remove from heat immediately – they burn quickly!)

4) Add the almonds to the salad and toss in the coconut oil and apple cider vinegar. Salt, pepper and Tabasco to taste!

The tartness from the vinegar in contrast with the sweetness from the fruit and oil with a little kick of spicy from the Tabasco really works! Very tropical!

Just a little note: If you refrigerate the salad, the coconut oil kind of “hardens” and makes the salad not look as pretty – but it’s still darn darn tasty!

I love the licorice-y taste of fennel! I know some people absolutely cannot stand this taste – what are your thoughts on fennel or licorice? Is it a yay or nay in your taste bud department?

It’s a big YAY for me…

Plus it’s super healthy and has great health benefits. Click here to read more about how great fennel is for ya body!

Here are some of my other recent eats:

for breakfast this morning:

Cinnamon Apple Oats: Heated in the micro wave and topped with maple syrup! MMmmm!

recent snack:

Chilled Peanut Butter Green Protein Pudding - 3/4 scoop vanilla protein powder, 2 tbs peanut flour, 1/2 frozen banana, 1 tbs chia seeds, 3/4 cup water, a huge handful of spinach. All blended together in the magic bullet and placed in the freezer for about 35 minutes. Realllly good! Tastes like dessert!

recent lunch:

Veggie burger topped with a boat load of toppings: avocado, hummus, ketchup, mustard... I love ketchup! With this beet salad on the side.

Today is going to be a study day for moi! I want Saturday to be here. SUMMER BREAK IS. SO. CLOSE.

๐Ÿ™‚ Have a terrific Tuesday!

Tootaloo!

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Filed under Apple, Gluten Free, Green, Hummus, Lunch, Oats, Peanut Butter, Salad, Snacks, Vegan

Just Beet It…

Hola!!

Now I know Michael Jackson was not talking about these kind of beets when singing this song:

But that’s the song that inspired me to buy beets. See, yesterday at the super market… I was listening to my ipod while walking down the aisles, and as “Beat it” by MJ started playing on my shuffle list, I happened to walk right by the beets and thought to myself “WOAH, this is a sign! – I have to buy beets!!”

I should be a fiction writer… I wish that was the actual story of why I was inspired to buy beets. It is far more exciting than the real story: I was walking down the aisle and saw beets and thought to myself “I like beets, I never buy beets, I think I’ll buy beets today…” So I bought beets! (exciting, eh?)

Not only did I buy beets, I decided to buy red AND gold beets.

Just like “the king of pop,” to me, it doesn’t matter if you’re black or your white my beats are yellow or red.

Here is the recipe for the salad I made with these beets – If you’re not already sick of reading about beets ๐Ÿ˜‰

Cilantro Lime Golden and Red Beet Salad

Ingredients:

For the salad:

  • 2 large golden beets (cooked and chopped into cubes)
  • 3 small red beets (cooked and chopped into cubes)
  • 1/4 cup chopped cilantro
  • 1/4 cup (overflowing) diced onion
  • 1/8 tsp. salt
  • pepper (to taste)
  • + 1/4 chopped walnuts (forgot to add walnuts to the pic)

For the dressing:

  • Juice of two small/medium limes
  • 1 tbs olive oil
  • 1/4 – 1/2 tbs maple suryp (depending on the sweetness level you like)
  • 1/4 tsp chili powder

Procedure:

  1. First, I roasted the beets in the oven at 350 degrees for about an hour.
  2. Then, I peeled the beets and chopped them up.
  3. Put all the salad ingredients into a medium sized mixing bowl.
  4. ย Combine the dressing ingredients into a small bowl, mix well, the dump on the salad.
  5. Mix, mix, mix, and voila!

A fiesta beet salad! AREEEEEBAA!

If you don’t like beets, you should! – They are packed with vitamins, antioxidants, and a plethora of other health benefits! Click here for more “beetails.”

OKAY, enough about beets! Let’s move on to breakfast!

My breakfast pizza yesterday was SO good, that I just had to make another for breakfast this morning. THIS one was even better!

Peanut Butter Banana Chocolate Breakfast Pizza

For the crust: Brown rice tortilla wrap.

For the sauce: 3/4 scoop vanilla protein powder + 1 tbs peanut butter + almond milk + stevia

Toppings: 1/2 banana, cacao nibs, cinnamon, and coconut shreds.

After spending about 8 minutes in the oven @ 350 degrees. I added chocolate drizzle over the top. Which took this pizza OVER THE TOP!

The chocolate drizzle was 1 tbs unsweetened cacao powder + a few drops liquid stevia + some almond milk.

GOSH, I want some more!

I’m happy to tell you all that I think that both my finals went very well! I’m feeling pretty confident! Happy that they are over with for now – my next and last one is the 21st of April – So I still have plenty of time to study procrastinate!

I have SO much laundry to do today… I always dread laundry day, but once I actually do it all, I realize that it’s really not that bad…! Right?!

My dad, boyfriend, and I are going out to dinner tonight! I’m really excited to see both of these handsome gents! It’s been too long!

Plus, love it when the dad is in town ๐Ÿ™‚ Yummy, FREE food! ( free for me at least ๐Ÿ˜‰ )

I hope you all have a fabulous Friday!! Does anyone have any super fun plans?!

Peace, love, and pizza,

Ellie

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Filed under Breakfast, Chocolate, Coconut, Gluten Free, Peanut Butter, Salad, Vegan

A Pizza Kinda Morning!

Hello!

This morning I was craving a PIZZA. More specifically, a breakfast pizza!

And since I’m moving out of my campus residence soon, I’m on “operation use up everything in my fridge/freezer mode.”

So a breakfast pizza was the perfect choice!

I was able to use up some frozen fruit, a brown rice wrap, and some frozen banana that have been hanging out in my freezer for a while!

I am not kidding you, I think I ate this in 30 seconds flat. I DEVOURED it. It was THAT good!!

Mmmm!

Here’s what my Breakfast Pizza consisted of:

Crust: A brown rice tortilla wrap

Sauce: 1 scoop Sunwarrior Vanilla protein powder+ 1 tbs sunflower seed butter + 5 drops liquid stevia + almond milk = the perfect pizza sauce!

Topping: Sliced frozen banana, frozen blueberries, shredded coconut, and cinnamon!

***Procedure: Construct pizza and place in a 350 degree preheated oven for about 5 – 7 minutes (until all warm and perfect!)

Seriously delicious, and seriously filling! But not too serious… we like to have fun around here ๐Ÿ˜‰

Here are some of my other recent eats:

Baked sweet potato topped with coconut butter and cinnamon, then refrigerated until coconut butter is hardened! This combo is SOOO good!

Cooked Kale topped with nutritional yeast, falafel, avocado hummus, and ketchup!

Chocolate Protein Pudding! (1 scoop vanilla protein powder, 2tbs cacao powder, 1 tbs coconut flour, 1 tbs chia seeds, 1 tbs buckwheat groats, 5-8 drops liquid stevia, almond milk) Mixed together and refrigerated for a couple of hours! Really really good!

Quinoa cooked in tomatoes and spices with peas and kalamata olives.

Baby carrots, lots and lots of baby carrots!

Homemade Iced Tea (great to use up all that loose leaf tea I have!)

and LOTS of these:

Hope everyone has a lovely Thursday! It’s almost the weekend!!!!!

My dad comes in town tomorrow ๐Ÿ™‚ I’m excited!

xoxo,

Ellie

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Filed under Apple, Breakfast, Gluten Free, Green, Hummus, Lunch, Sweet Potato, Vegan

Foods That Intrigue!

Good Morning Y’all!

Here are some foods that INTRIGUE me…

I was at whole foods the other day and saw this:

I’ll pass on the bacon salt… But the Chocolate, Cinnamon & Chipotle Salt, Curry Salt, and Vanilla Salt – I’d LOVE to try!!

Cabernet Sauvignon Salt!?!?! YES PLEASE!

These are a bit out of my price range, but once I make my first million, these salts will be on top of my purchase list…Along with:

Oh EM GEE! Both of these spreads sound AMAZING! Ever since I saw a blog review of these two rawtella products, I have not been able to stop thinking about them! I must try these some day!!

Lastly, I saw this product the other day on the Almond Breeze Website:

I absolutely must must try these! Almond Milk AND Coconut Milk Combined?!?!?! TWO great non-dairy milks having a baby?!?! What could possibly be bad about that?! MUST TRY!!!

On to other news,

I have my first final today @ 3:30… Feeling pretty prepared! Although, I’ll definitely do a little bit more reviewing before!

To prepare my brain this morning for another day of studying and test taking, I started out the morning with some BRAIN FOOD! REALLY REALLY GOOD brain food!

Banana Blueberry Oatmeal topped with Sun-butter

I forgot how AMAZING hot oatmeal is… I was on the overnight oats train for so long that I neglected to visit my good friend hot oatmeal. This was really delicious. Here’s the recipe!

Ingredients:

  • 1/2 cup rolled oats
  • 3/4 water
  • 1/4 non-dairy milk
  • 1/2 ripe banana
  • 1/2 cup frozen blueberries
  • 1 tbs chia seeds

Procedure:

  1. Combine the rolled oats and water in a pot on the stove top on medium-high heat.
  2. Stir, Stir, Stir- then add in the mashed banana and chia seeds.
  3. Stir, Stir, Stir, – then add in the blueberries and 1/4 cup of milk.
  4. Stir until warm and cooked!
  5. Top with nut/seed butter of choice!

Great Brain Food: Blueberries, oatmeal, nuts and seeds!

I’m passing my exam thanks to this breakfast ๐Ÿ˜‰

Wish me luck!

Now off to do a little more studying!

Have a wonderful Wednesday!

Ellie

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Filed under Breakfast, Coconut, Gluten Free, Nut Butter, Oats, Products, Vegan, Wine