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Blackened Sesame Tofu Sandwich

07.21.15

IMG_0309Ingredients: 

  • 4 ounces of firm tofu
  • 2 teaspoons of sesame seed oil
  • 1 teaspoon of light soy sauce
  • 2 slices of your favorite whole wheat toast
  • Your favorite sandwich toppings

Directions:

  • In a small bowl, marinate tofu in sesame seed oil and soy sauce for at least 20 minutes.
  • Throw it on a grill or pan, and cook for 5 minutes on medium-high heat
  • Enjoy it on whole wheat toast, and top your fave ingredients! I used avocado, lettuce, tomato, onion, and a super thin coat of mayonnaise. Enjoy!

Curry Coconut Chickpea Dish

07.20.15

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Ingredients: 

  • 2 cups of raw kale, finely chopped
  • 1.5 cups of chickpeas, cooked
  • 1 medium potato, chopped
  • 1 cup of water
  • 1/4 cup of coconut milk
  • 1/2 red onion, chopped
  • 2 tablespoons of curry powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of olive oil
  • teaspoon of cayenne pepper 
  • Salt to taste

Directions: 

  • In a pot, heat up olive oil and add 1 tablespoon of curry powder. Allow it to cook for 1 minute, and then add chopped onions. Sauté for 2-3 minutes under medium heat.
  • Add coconut milk, garlic powder, cayenne pepper, and the other tablespoon of curry powder. Cook for 5 minutes.
  • Add salt to the curry sauce, to taste.
  • Add chopped potato, 1 cup of water, and all of the chickpeas. Put a lid on the pot, and allow to cook for 20-25 minutes, or until the potatoes are cooked.
  • After potatoes are soft, add in kale, stir in, and cook for another 5 minutes. Enjoy!

Serves 4

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Greek Yogurt Black Cherry Creme Brulee Recipe (Fat Free + Reduced Sugar!)

07.14.15

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Ingredients: 

Reduced sugar option

  • 2 cups of Non-fat, plain greek yogurt
  • 10 cherries, sliced and de-seeded
  • 1-2 tablespoons of brown sugar (granulated sugar works fine too)
  • 1-2 packets of stevia to taste
  • 1 teaspoon of vanilla
  • Creme brulee torch

Regular option

  • 2 cups of Non-fat, vanilla greek yogurt
  • 10 cherries, sliced and de-seeded
  • 1-2 tablespoons of brown sugar (granulated sugar works fine too)
  • Creme brulee torch

Directions: 

  1. Mix cherries, yogurt (+ vanilla and stevia if you are doing the reduced sugar option)
  2. Divide mix into 4 mini flame-proof bowls
  3. Cover with a layer of brown sugar
  4. Use a Brulee torch or the broiler in your oven for 2-3 minutes until the sugar caramelizes into a perfectly golden crust
  5. Enjoy!

Serves 4

Warm Kale Quinoa Salad

06.21.15

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Ingredients: 

  • 2 cups of button mushrooms (or your favorite type), chopped
  • 1 cup of raw kale
  • 1 cup of cooked quinoa
  • 1/4 cup of red onion, chopped
  • 2 tablespoons of feta cheese
  • 1 tablespoon of olive oil
  • 1 tablespoon of balsamic vinegar
  • Juice of 1/2 lemon
  • Salt and pepper

Directions:

  • Heat up 1 tablespoon of olive oil in a pan, and sauté onions and mushrooms for 2-3 minutes.
  • Add balsamic vinegar and cook mushrooms for another 2-3 minutes with the lid on.
  • In a bowl or pan, mix cooked quinoa, raw kale, feta cheese, and sautéed mushrooms.
  • Drizzle lemon juice and the remaining tablespoon of olive oil on the salad.
  • Feel free to get in there with your hands to blend everything together.
  • Sprinkle with salt and pepper. Enjoy!

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Homemade Cashew Milk

06.17.15

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Ingredients:

  • 1 cup of raw unsalted cashews
  • 7 cups of water

Directions:

  • Soak cashews for 3-4 hours in 4 cups of water
  • Dispose of the water, and in a blender, blend cashews with 3 cups of fresh water
  • Position a bowl to collect the milk. Pour the liquid through a cheese cloth or a mesh strainer into the bowl
  • Optional: flavor with vanilla extract

Yields 3-4 cups of cashew milk

**Store in the refrigerator up to 7 days

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Garlic Cilantro Wild Rice with “Un” Refried Black Beans Recipe

06.16.15

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Ingredients: 

Rice:

  • 1 cup of brown or wild rice
  • 3 cloves of chopped garlic
  • 2 tablespoons of minced cilantro
  • optional: 1 cup of low sodium veggie broth
  • Salt, pepper to taste

Beans:

  • 2 cups of cooked black beans
  • 2 tablespoons of minced onion
  • 1 teaspoon of olive oil
  • 1 teaspoon of curry powder
  • 1/8 teaspoon of garlic salt
  • Blender or food processor

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Directions: 

  1. Cook rice according to package details, if you want to use the broth for more flavor, use 1 cup of broth and 1 cup of water (per every cup of rice)
  2. In a large pan, sauté onions in olive oil, add cooked beans, and garlic salt, cumin — cook together for about 2-5 minutes
  3. Once rice is almost cooked, add garlic and cilantro, stir and let sit with lid on for about 10 minutes
  4. Put 1/2 bean mixture in blender or food processor, blend until smooth
  5. Mix pureed and solid beans in bowl – top with salt and pepper to taste
  6. Serve rice and beans with a slice of tomato and avocado for a healthy addition
  7. Serves 4

 

Kale Skillet Omelette

06.14.15

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Ingredients:

  • 2 eggs
  • 1 cup of kale, finely chopped
  • 1/8 medium red onion, chopped
  • 1 ounce of queso fresco (or whatever cheese you love)
  • 1 teaspoon of olive oil
  • Salt and pepper

Directions:

  • Beat eggs in a bowl and set aside
  • In a skillet or pan, sauté onions with olive oil for 3-4 minutes under medium heat
  • Add chopped kale and cook with onions for another 3-4 minutes
  • Add eggs to the pan and cover. Allow to cook for 5-7 minutes, or until eggs are completely cooked.
  • Top with queso fresco, salt, and pepper. Enjoy with avocado and/or toast!

Stuffed Avocados Four Ways

06.6.15

These suckers were about to go bad, so I decided to have a little fun in the kitchen, and created 4 tasty stuffings. Not the quickest way to enjoy avocados, but they look so pretty stuffed! Feel free to add your own unique twist to these recipes. IMG_0228

Note: Each recipe yields stuffing for 4 avocado halves, so consider increasing or reducing ingredients depending on how many avocados you’re stuffing

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Before you begin, scoop out most of the avocado flesh and save for guacamole (or whatever your stomach desires).

1. Grilled Tomatoes and Queso Fresco

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Ingredients: 

  • 8 plum tomatoes
  • 3 oz queso fresco
  • 1 tablespoon of balsamic vinegar

Directions: 

  • Slice each tomato into halves, and place on a grill or stovetop for 2-3 minutes on each side
  • Mix tomatoes with other ingredients and stuff

2. Chickpea Masala Quinoa 

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Ingredients:

  • 1 cup of chickpea masala. Recipe here.
  • 1 cup of quinoa, cooked

Directions:

  • Mix and stuff

3. Black Bean Mango Salsa 

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Ingredients:

  • 1/2 cup of black beans, cooked
  • 1/2 cup of mango, chopped
  • 2 tablespoons of scallions, chopped
  • 1 tablespoon of jalapeño pepper, chopped

Directions:

  • Mix and stuff

4. Kale and Tuna 

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Ingredients:

  • 1 cup of fresh kale, finely chopped
  • 4 oz cooked tuna
  • 1 tablespoon of scallions, chopped
  • 1 teaspoon of olive oil
  • 1 teaspoon of soy sauce

Directions:

  • Sauté scallions with olive oil for 3-4 minutes
  • Add tuna, and sauté for another 2 minutes
  • Add kale and drizzle with soy sauce. Cook for 3-4 minutes with the lid on.
  • Mix and stuff

Quick and Easy Veggie Pizza Recipe (10 minutes of prep time)

06.2.15


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Ingredients:

  • 1 cup of spinach
  • 1/2 cup of broccoli
  • 3 cloves of chopped garlic
  • 1 Trader Joe’s organic pizza crust (or you can make your own pizza crust with our recipe here)
  • 2 tablespoons of pizza sauce (got this from TJ’s too, however you can get this anywhere or make it yourself)
  • 1/2 cup of fresh chopped mozzarella (or grated — choose “light” if you are looking for less calories)
  • A few squirts of olive oil (I used a spray can) — you can also use 1/4 teaspoon of olive oil

 

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Directions:

  1. Preheat oven to 425
  2. Chop garlic, onion and veggies into smaller pieces and sauté in olive oil for 3 to 5 minutes or until they become a pretty bright green
  3. Add pizza sauce to crust
  4. Add fresh veggies
  5. Add cheese
  6. Bake for 12 to 15 minutes
  7. Add garlic salt and fresh cracked black pepper to taste
  8. Serve it up!

 

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Serves 2

 

Skinny Mini Pies Recipe (Vegan and Gluten Free)

05.25.15

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Ingredients

For Berry Pie:

  • 2 cups of blueberries and chopped strawberries
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of stevia or sugar
  • 1 teaspoon of chopped walnuts
  • 4 silicone mini pie holders that are oven safe

For Sweet Potato Pie

  • 1 cooked sweet potato
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of stevia or sugar
  • 1 teaspoon of chopped walnuts
  • 4 silicone mini pie holders that are oven safe

For “Whipped Cream”

  • 1 can of thick coconut cream

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Directions:

For Berry Pie

  1. Mix everything together in a bowl
  2. Put 1/2 cup of mixture into each pie holder
  3. Bake at 350 for 15 to 20 minutes
  4. Add “whipped cream”
  5. Top with chopped walnuts

For Sweet Potato

  1. Puree sweet potato in food processor or blender
  2. Mix everything together in a bowl
  3. Put 1/2 cup of mixture into each pie holder
  4. Bake at 350 for 15 to 20 minutes
  5. Add “whipped cream”
  6. Topped with chopped walnuts

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For “Whipped Cream”

  1. Place 1 can of thick coconut cream in the fridge overnight
  2. Take out top layer of firm coconut cream
  3. Place in bowl and whisk with a fork until it become fluffily
  4. Add stevia to taste if desired
  5. Add 2 teaspoons to each finished pie
  6. WARNING: If you serve the pies hot the “whipped cream” will melt quickly

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Total servings 8 (1 pie/1 serving)

Calories per pie 75

Grams of sugar 5

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