Superfood Smoothie {Dairy Free}

For a good portion of my life I've had stomach issues. I've taken Prilosec, Zantac, Pepto Bismol, Tums, etc. You name it and I've probably tried it to help me with the pain I feel after and sometimes before eating. I've tried to really clean up my diet since having my son and struggling to loose the last 15 extra pounds I gained during my pregnancy. Recently, I have decided to go completely dairy free. At first it was hard because I am an avid fan of cheese on everything, but the longer I go without the easier it gets. An added bonus to keep me from ordering the cheese coated pasta is the fact that now my stomach is feeling much better. At first I was just switching out regular milk for coconut milk, almond milk, lactose free, and the soy varieties. However, as I'm getting more strict about it I'm noticing more and more that many packaged items I was using the ingredients say "Contains: MILK". My favorite protein powder even contains dairy! :( I was so sad about this because this seemed to be the only brand I could find where my smoothies didn't taste gritty. I have yet to be able to find a Dairy Free version of Optimum Nutrition protein powder, so now I am on the hunt for a Vegan protein powder. Currently I'm trying Vega Protein & Greens Vanilla. It's okay, but it's not my favorite. It has an odd aftertaste and makes the texture of my smoothie more gritty. I'm curious what other vegans like to use as protein powder.

No matter what protein powder I use I still have a favorite for my smoothie mix. Lately I'm obsessed with putting chia seeds in everything. I've even been looking up recipes to make chia seed pudding or chia seed gels to drink. I love Mama Chia drinks but the sugar content seems higher than I'd ideally like. To make the smoothie above in my Ninja blender I threw in frozen strawberries, spinach, 1/2 a banana, chia seeds, unsweetened So Delicious coconut milk, Vega protein powder, and a handful of ice. I can't seem to make green smoothies that look green, but my guess is that the ones you buy are full of green food coloring. I'll have to experiment more and see how green I can really make my smoothie. 

My Thursday Top Ten - Tofu Recipes

As a Vegetarian I have to be really creative with my meals to get enough protein and nutrients in. One of my favorite sources for protein is Tofu. Tofu is also low in fat and gluten free. I like my Tofu extra firm, but you can always try the regular firm, lite firm, tofu plus, cubed, or silken. For the most part in the past I mainly used my Tofu in stir fry, but lately I'm finding all kinds of new tofu recipes to switch things up. Here are 10 of my favorite tofu recipes that are out there.

10. Crunchy and Spicy Baked Tofu Nuggets - These are a great alternative to Chicken Nuggets for the vegetarian or vegan food lover or even a low carb version of tater tots. I'm used to eating my tofu lightly toasted in stir-fries so I love the extra crunch you get with these nuggets. The spices you add in also give you that little kick to make it interesting without needing to guzzle a whole glass of milk to cool off. 

9. Loaded Crispy Tofu Tacos - I love mexican food any night of the week, so when I found this tofu taco recipe I instantly jumped on it. Add to the fact that it's a tofu recipe with Sriracha and I was in total heaven. If you have not tried a recipe with honey, tofu, and Sriracha yet you should probably stop what you are doing and go make something now. It's literally that good. These tacos are so good that even meat eaters who are scared of tofu or think it's "gross" will love them and be asking for seconds.

8. BBQ Tofu - This super easy BBQ Tofu recipe is a great solution when you are craving that sweet BBQ flavor, but don't feel like having to tear up some pork or chicken to make your own BBQ sandwich. I've eaten these as a main dish with broccoli and baked beans or on a whole wheat bun with slaw. They are amazing either way. 

7. General Tso's Tofu - This recipe is a great option when you're craving chinese, but don't want the yucky feeling you get after leaving most chinese restaurants. This recipe turned out mildly spicy so it's another one that won't have sensitive eaters running for the milk jug. Plus this recipe is super easy to make and super cheap. Most of the ingredients are items you probably already have around the house. I only had to buy 3 things which cost me around $5 and left me with enough to make this recipe many, many, many times.

6. Nemo's No Fish Tofu Tacos - I added this recipe for all the families out there that go vegetarian or just want to try out something new. Maybe your kids are super picky about the smell of fish or just like their food with cool shapes, yet you don't want to buy the pre-shaped frozen food full of all kinds of unhealthy crap. This is the perfect solution. They are so cute and easy to make. If you don't already have a fish cookie cutter you can buy one for pretty cheap on Amazon. 

5. Vegan Spinach Artichoke Lasagna Rolls - This is a great healthier alternative to your usual lasagna or lasagna rolls. Here you use tofu instead of ricotta for that smooth creamy center. Once you try it I promise you will never go back. I was shocked at how good it actually tasted and it had way less calories than my normal lasagna. 

4. Chocolate Peanut Butter Mousse - Who knew you could make a dessert as tasty as mousse out of tofu? Not this lady, until recently. I'm here to say that this recipe does not disappoint. It's delicious and only 4 ingredients (1 extra ingredient if you want a peanut garnish). Hello, that's like the easiest dessert ever. I'm thinking the next time I make it I'll also try subbing in PB2 for the creamy peanut butter to make it even more healthy. 

3. Southwestern Tofu Scramble  - This is a great alternative to regular scrambled eggs for any vegans out there or those that just don't like eggs. This is a hearty breakfast that definitely does not leave you wanting. Also with the tofu and black bean mixture you get a major protein boost to start your day off right. 

2. Low Carb Tofu Fries - I just recently found this recipe for Tofu Fries and I almost died from excitement. I love finding new low carb recipes to switch out items that I was previously eating. Who knew you could make french fries out of tofu and it would actually taste good, let alone taste like fries. These are amazing. The Asian Ketchup recipe was a little too spicy for my taste so I ended up using regular ketchup to dip these yummy treats in. I will definitely be making these next summer during our many pool parties. 

1. Sweet and Sour Tofu Stir-Fry - Last but not least is my all time favorite Sweet and Sour Tofu Stir-Fry recipe. This is a definite regular in my house for dinners. We love switching it up to try different veggies with it and even going super low carb and nixing the rice. Whatever way you make it this recipe will never disappoint. It's spicy, sweet, and perfect for a quick and easy dinner recipe. 

No Cheese Avocado Quesadilla

Are you looking for a healthier version of your favorite mexican dish of quesadillas? Or maybe you're lactose intolerant and can't eat the cheesy quesadillas that so many others love? Well, I have found the perfect solution. These No Cheese Avocado Quesadillas are my new favorite go to for lunch and dinner when I'm craving mexican. I like to pair it with some mexican yellow rice, cauliflower rice, or even a super tasty spinach salad. This recipe is Vegan and gluten-free (with gluten free tortillas). Plus you can add all kinds of different extras with the avocado to make it even tastier. 

No Cheese Avocado Quesadilla

Serves: 1

Ingredients

• 1/2 Avocado (more if you prefer)
• 1 large tortilla or 2 small tortillas
• 1 small roma tomato, diced
• Seasonings of choice: Paprika, Cumin, Garlic Powder, etc.
• Optional Toppings: Spinach, Black Beans, Chicken, Green Chiles, etc.

Instructions

1. Smash avocado and spread out on one half of the tortilla. Sprinkle with any seasonings. {I like a pinch of garlic powder and cumin in mine.} 
2. Add diced tomato and any other desired toppings.
3. Fold over the top half of the tortilla and place on a non-stick skillet over medium heat. 
4. Heat for 1-2 minutes per side until warmed through.
5. Enjoy! I like to dip mine in Salsa.

A Healthier Chunky Monkey

Lately I have been craving the Ben & Jerry's Chunky Monkey ice cream. Even when it's cold and dreary out I seem to still crave ice cream. I am literally obsessed with my ice cream. Sadly though Ben & Jerry's Chunky Monkey is in no way really "good" for you or "healthy". Therefore, I had to figure out a way I could fulfill my cravings while still living a healthier lifestyle. That is where my new recipe for my morning shake came in. I decided I had to try to recreate Chunky Monkey with Chocolate Shakeology. I was very pleased. It was delicious!! I literally felt like I could freeze it a little, throw on a few walnut chunks, and then scoop it out with a spoon for dessert. I love it when healthy food actually taste good. Now I can get my ice cream fix while still getting all my superfoods and nutrients for the day.


Chunky Monkey Shakeology

Ingredients

• 1 scoop/packet of Chocolate Shakeology
• 1 cup of Unsweetened Almond Milk
• 1 banana
• 1 handful of ice
• optional: 1 scoop of Protein Powder (Vanilla or Chocolate)

Instructions

1. Throw ALL ingredients into the blender
2. Blend until smooth
3. Smile with extreme pride and enjoy your healthy copycat chunky monkey protein and superfood filled shake. 

Greek Spinach Veggie Burgers

One of my favorite meals as a vegetarian are veggie burgers. I'm a huge fan of finding new recipes for them or finding them out at restaurants. One of my new favorite burgers is a Greek Spinach Veggie Burger. It's an amazing recipe because it has very few ingredients and it's pretty healthy. 

After gathering all my ingredients I measured out the necessary amounts of each. For the spinach I first opened the package and pressed it between paper towels. The last time I made this recipe I forgot that step and the burgers were really watery and didn't make easy patties. If you take the time to pat dry the thawed spinach it mixes much better. 

Start out by mixing together Olive Oil, Dillweed, Garlic, and Oregano in a medium bowl. 

Next stir in the stuffing mix to coat thoroughly. As I was stirring I also used my spoon to mash up the stuffing even more. This again is another step that helps to make it much easier to create patties. 

Now add 2 eggs and stir to combine. The eggs are an essential part because they help to make the recipe more sticky. In recipes like veggie burgers or desserts eggs are pretty essential. 

Now add in the thawed spinach and mix together. As you can see since I took the time to pat dry and drain the spinach of some of it's water this mixture doesn't look soaking wet. 

Finally, add in the crumbled Feta Cheese and combine everything together. I love the smell of Feta Cheese. I'm contemplating next time trying out Blue Cheese to see how those flavors meld rather than the Feta Cheese. 

Once everything was combined I molded them into round patties on a pan that had been sprayed with Pam. I cooked them at 375 degree for 10 minutes per side. This helped my patties to be nice and slightly crunchy to make the perfect veggie burger.

What's your favorite non-meat recipe? Do you have a creative veggie burger recipe that others always ask you to make?

Beachbody Coaching Q & A

I have a few questions for you:

1. Do you need that extra motivation to help you get in the best shape of your life?
2. Do you want to be able to work from home on your own time?
3. Do you want to make a little extra money?
4. Do you want to start a new career of helping others out to become healthier versions of themselves?
5. Do you want a discount on AMAZING Beachbody products, like workout programs and Shakeology?

If you answered yes to any of the questions above then you are who I'm looking for! Join me in an online sneak peek into what Beachbody Coaching is all about. This group is totally FREE. This group is here to give you the information you need to help make the decision of whether or not you are ready to make a change for the better in your life. The group opens January 12th. Comment below if you are interested!

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My Thursday Top 10 - Cauliflower Recipes

I love finding new healthy recipes to make for my husband and I. My favorite new ones to try out are Cauliflower recipes. There are so many ways you can switch up Cauliflowers to use as your sides, entrees, and even as dessert. I wanted to share a few of my favorite ones I've found as I do my meal planning each week. 

10. Buffalo Cauliflower Bites - Who doesn't love buffalo chicken? It's amazing while you're watching the game or celebrating with your friends. What I don't love about Buffalo Chicken however is how unhealthy it usually is. That is why I was so happy when I found this recipe for Buffalo Cauliflower Bites. It's AMAZING and it's only 2 grams of fat for 6 Cauliflower Bites.

9. Cauliflower Mac and Cheese - This awesome recipe is low on carbs and so deliciously cheesy. It would be great for a holiday side since it serves 8-10. Plus it would be a very sneaky way to help your kids get their veggies in without them ever suspecting it.

8. Skinny Mashed Cauliflower - Here's another amazing side recipe for those watching their carbs. I love any recipe that is healthier for me and delicious, and this one here definitely fills both needs. Now it's okay to give into your all American craving and eat some mashed cauliflower.

7. Cauliflower Tots - Here's another great recipe that will give you a great way to sneak in healthy vegetables for your kids. These Cauliflower Tots aren't only healthy, they are also super easy to make. Many, if not all of the ingredients are items that we all normally have in our kitchen. 

6. Crispy Orange Cauliflower - This recipe is a new favorite of mine because it allows me to finally be able to give in to my Chinese cravings without feeling super guilty afterwards. Now I can drive by Panda Express without feeling the urge to pull-in. This Crispy Orange Cauliflower recipe is definitely one you will want to add to your list of favorite recipes.

5. Cilantro Lime Cauliflower Rice - Here is another amazing treat to allow you to have your favorite side while still staying low in carbs. These are also Gluten Free and Vegan friendly. Now you have the perfect side for your next Mexican meal. These will definitely be made the next time I make burrito bowls or tacos for dinner.

4. Cauliflower Brownies - Because who doesn't love chocolate and brownies? I know the idea of chocolate and cauliflower together sounds terrifying, but they are amazing. They turn out so rich and chocolatey and delicious. Next, I'll have to try avocado brownies and black bean brownies. 

3. Spicy Cauliflower Stir Fry - This stir fry is amazing! It's low carb, delicious, and superbly easy to make. The whole thing took a whopping 15 minutes to throw together. This works great on a busy night where you want something healthy and quick. Plus it has a nice spicy twist with the addition of Sriracha.

2. Healthy Fettuccine Cauliflower Alfredo - Fettuccine Alfredo is one of those recipes that are comforting and delicious all at the same time. The warm cheesy ness of the sauce with the noodles is always perfection. However, typical Fettuccine Alfredo is not always a friend to your thighs. Therefore, when I found this recipe for Cauliflower Alfredo Sauce I jumped for joy. This is definitely a must try for all the Alfredo lovers out there. 

1. Cauliflower Pizza Crust - And last but not least there's pizza made with Cauliflower Crust. As seen here I've made my own Cauliflower Pizza with Pepperonis and Banana Peppers. This one is a definite favorite in my household.

I hope you enjoy these recipes. Let me know what's your favorite or if you have a different cauliflower recipe you love.

Crockpot Skinny Tortilla Soup

Here in Georgia our seasons don't really make sense. It's usually either Winter or Summer and sometimes both happen in one week. This week we seem to be having Winter weather with cold rainy days. All these cold days lately are making me want to eat soup for every single meal. Add to the crappy weather the fact that this week is full of Christmas celebrations and I need to desperately find some Crockpot recipes. Lately I've been craving Mexican food. The idea of an enchilada or tacos makes me salivate. Therefore, I ended up deciding to make a Crockpot Tortilla Soup. With my healthy lifestyle I'm working on now I decided to switch it up and make a "skinny" version of my favorite tortilla soup. 

It was really super easy to make. I normally wake up at 6:00am to leave my house by 6:30am for work. Based on that time range I don't really have a ton of time to meal prep, etc. in my mornings. Therefore I wanted something super easy. This recipe is one of those. The time it took me to prep the soup before throwing it in the Crockpot was probably a total of 5-10 minutes max. 

The ingredient list really wasn't that bad either for this recipe. I bought organic where possible and reduced sodium for anything that wasn't organic. This helped to minimize the salt count and calorie count on this recipe. You can make this recipe even healthier by making homemade pico instead of rotel, or boiling dry beans instead of using the canned version.

The only prep I had to do was open the cans or containers and dice my onion in my food processor. This seriously is the easiest recipe ever. Once everything was in my Crockpot I stirred everything up and set it to cook on Low for 8 hours. 

My Crockpot has a "warm" setting that it goes to once the time is up and it's finished cooking. This keeps anything I cook in the Crockpot from over cooking and burning to the edges. My Crockpot is really my best friend during the Winter. If you don't have one I highly recommend one.

The warm setting kept the soup at the perfect temperature for my husband and I to eat our dinner as soon as we finished working and working out. The smell alone of the house was amazing. I almost expected to be greeted with chips and salsa at our dinner table since we had the smell of Mexican Tortilla Soup radiating throughout the house. 

I served ours with a scoop of Wholly Guacomole 100 Calorie, Sargento Reduced Fat Cheddar, and Garden of Eatin Blue Corn Tortilla Chips. You could also top it with Sour Cream, Tortilla Strips, sliced Jalapeno Peppers, Lime wedges, or Cilantro garnish. 

Crockpot Skinny Tortilla Soup

Serves: 6

Prep Time: 5-10 minutes

Cook Time: 4-8 hours

Ingredients

• 2  Tbsp minced Garlic
• 1 medium Onion, diced
• 16 oz can reduced-sodium Black Beans, drained & rinsed
• 16 oz can reduced-sodium Kidney Beans, drained & rinsed
• 8 oz can Organic Tomato Paste
• 10 oz package of Yellow Corn, frozen
• 2 - 10 oz cans RoTel Diced Tomatoes with Chilies
• 4 oz can Green Chilis
• 1 packet Reduced-Sodium Taco Seasoning
• 1 Tbsp Chili Powder
• 32 oz Reduced Sodium Vegetable Broth

Optional Toppings

• Guacamole
• Reduced Fat Sour Cream
• Sliced Jalapeno Peppers
• Reduced Fat Shredded Cheese
• Cilantro, chopped
• Lime Wedges
• Tortilla Strips

Instructions

1. Dice the onions and place at the bottom of the slow cooker. Add remaining ingredients. Mix Well.
2. Cook on high for 4 hours on High or 8 hours on low.
3. Spoon soup into bowls and top with optional toppings, if desired.

Balsamic Tofu & Pineapple Avocado Tacos

I absolutely love finding new Vegetarian recipes that are actually healthy. I have to say this recipe for Balsamic Tofu & Pineapple Avocado Tacos by Rabbit Food for My Bunny Teeth is one of those recipes. I've been craving this recipe ever since I saw it on Pinterest. The mix of tangy balsamic, sweet pineapple, and creamy avocado just sounds perfectly mouthwatering. Even typing this up right now I'm getting hungry thinking about it. Therefore my husband and I decided we had to make it for dinner this past weekend.

We started by gathering all of our ingredients together. This recipe really doesn't have that many ingredients to it so it makes it SUPER easy to make. I love the recipes that have less than 10 ingredients. I hate when I find a super tasty looking meal then check the recipe and theres like 20 plus ingredients. No thanks!!

If you haven't worked with tofu before there are certain steps you must take to prep the tofu for your meal. If you skip this step your tofu will end up being super watery which doesn't make it taste as great and cook as well. You can do this step either before or after cutting up the tofu. I drain my tofu, chop it, then lay it on a plate on top of a paper towel. I then place another paper towel on top, with a plate on top of that. I used my bowl of bananas to press the water out, but you can use anything that's about 1-2 pounds. It's good to let it stand for 20-30 minutes. 

Next I measured out my ingredients and mixed the sauce to create the glaze for the tofu. At first glance it might seem like these would be a weird mixture on tofu, but it's perfection!! Once the glaze was ready I transferred the tofu to the balsamic mixture and let it marinade for 20 minutes. 

I then laid the tofu out evenly on a baking pan lined with parchment paper. I set it to bake for 20 minutes at 400 degrees. After the first 20 minutes I flipped the tofu, drizzled with remaining balsamic glaze, and put it back in to bake for another 10 minutes. While this was baking I prepped the pineapple and avocado. I used my OXO 3-in-1 Avocado Slicer. Since I eat a lot of avocados this thing is basically my best friend!! If you eat avocados as much as me I definitely recommend buying one. It slices the avocado in half, de-pits it, and cubes the avocado all with only 1 tool. I seriously love it!

Once everything was ready I laid out my ingredients and was ready to chow down. Seriously guys this recipe is amazing. It's so refreshing and great for a healthy dinner or lunch option for vegetarians and meat eaters alike. This is definitely a beautiful recipe as well. 

Balsamic Tofu & Pineapple Tacos
Serves 4

Ingredients

• 1 package extra firm tofu (14oz)
• 1/4 cup balsamic vinegar
• 2 Tbsp honey mustard
• 1/2 Tbsp agave
• 8 corn tortillas
• 2 cups pineapple, cubed
• 1 avocado cubed

Instructions

1. Drain tofu and place on a few sheets of paper town on a plate. Cover with another few pieces of paper towel and another plate, and weight the top with an object of about 1-2 pounds. Let the tofu stand 20 to 30 minutes to extract excess liquid. 
2. While the tofu is being pressed, mix together the balsamic, honey mustard, and agave. 
3. After excess liquid has been extracted from the tofu, chop into small 1/2 inch cubes. 
4. Transfer tofu cubes into the bowl of balsamic mixture and let it marinade for 20 minutes. 
5. After tofu has marinated, transfer to a baking pan lined with parchment paper (save excess balsamic for later). 
6. Bake at 400 degrees for 20 minutes. 
7. Using a spatula, flip tofu, drizzle with remaining balsamic mixture, and cook for another 10 minutes. 
8. Toss the tofu with pineapple and avocado, and place in corn tortillas. Enjoy!