Tuesday, January 31, 2012

Healthy Chocolate Almond Milkshake

I really love sweet treats, especially chocolate. As you may know I am on a pretty strict diet right now, here is my attempt to fool myself.

1 frozen banana
2 tablespoons unsweetened cocoa
1 tablespoon honey
1 tablespoon almond butter
3 tablespoons coconut milk (or more, depends on consistency you prefer)

strawberry for garnish

Put all ingredients in blender mix until smooth. Enjoy!

Note: Consistency is best immediately after blending.

Thursday, January 26, 2012

Chickpea Salad

Great for lunch, snacks or parties.

1 can chickpeas
1 carrot, chopped
1 celery stalk, chopped
1/2 red pepper, chopped

Mix all ingredients and refrigerate for 2 hours.

Serve on lettuce or cabbage or just eat it!

Wednesday, January 25, 2012

Italian Dressing Recipe

I love a good vinegar based dressing. My favorite dressing growing up was the Zesty Italian packets, the 'make-you-own' kind. Now I am trying to cut out processed food and literally make my own. I made this one today, trying to mimic that dressing. I put mine on a chick pea salad. It will work great on any salad or as a marinade.

Italian Dressing

3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
hand full of fresh parsley
1 garlic clove
1 tsp chopped carrots
1 tsp chopped celery
1 tsp chopped red pepper
salt & pepper

Throw all ingredients in a food processor until well blended. Enjoy!

*If you prefer less vinegar tasting dressings, add a tablespoon of water.

Monday, January 23, 2012

Zucchini Stir Fry

I have recently been seeing a nutritionist who has put me on a plaeo-ish diet. No dairy, no processed grains, and NO sugar. Eeep! How is a cheese, noodle, and sweet treat loving girl going to survive?!? Today is day 5 of this little food adventure. I found a great recipe on Perry's Plate for Pesto Zucchini 'Spaghetti', it looks delicious! But alas it contains cheese, and bacon (I'm not much of a meat eater). So this is my asian-style vegan version.

Zucchini Stir Fry

2 zucchini's, julienned 
1/2 cup broccoli florets
1/2 red pepper
1 tablespoon soy sauce
1/4 tsp rice vinegar
1/4 tsp balsamic vinegar
1 garlic clove
salt & pepper
olive oil

quinoa (optional)

Place zucchini in a colander over the sink (or a bowl). Sprinkle salt over zucchini and toss to combine.

Mix balsamic vinegar, rice vinegar, and 1-2 teaspoons soy sauce in a small dish. Set aside.

Put olive oil, garlic, salt and pepper in a medium pan, over medium heat. Cook until garlic softens. Add broccoli, red peppers, and about a teaspoon of soy sauce. Stir frequently for 3-5 minutes, until tender.

Squeeze excess water from zucchini and place in pan with broccoli and peppers. Stir. Add vinegar-soy sauce mixture and stir frequently for 2-3 minutes; just enough to warm zucchini.

Serve over quinoa.

Tast great fresh out of the pan or at room temperature.

Serves 1-2. (I ate all of it for dinner, but I think I could share it as a light lunch)