When you’re feeling creative:
3 Large Tomoatoes
Kale (cut into 1″ pieces)
Raisins (cut in half)
Pepper for taste
Start cooking the quinoa based on the package you have bought. Most quinoa takes about 10-15 minutes to cook. While the quinoa is cooking, Cut each tomato in half and scoop out the insides with a delicate spoon (you don’t want to pierce the skin). Sprinkle pepper into each tomato half and set aside. Place the insides in a bowl and mix in the kale & raisins. When the quinoa has been cooked and fluffed, add it to the mixture and toss until the quinoa has touched every topping. Using a large, neatly place a scoop of the mixture in each tomato. Sprinkle lemon juice (and any other spices/juices you love) and serve!
My 11 year old sister loved these because you can eat them with your hands!
“I only ask to be free. The Butterflies are free.” – Charles Dickens, Bleak House
Have you ever experienced such a beautiful moment that time will freeze so you can stop to stare? I believe nature can do that to us everyday. Pick your head up and look around. You never know what you’re missing.
Here is an extremely tasty approach to clean eating:
1 head of green cabbage
2-3 tbsp. olive oil
Pepper + (your favorite spice! I’ve played with a bit of tumeric and loved it)
Preheat the oven to 425 degrees. Cut the cabbage in half, and then into quarters to make them into triangular pyramid shapes. Lay each wedge on a baking sheet (be careful to not let the tips of each wedge fall over as they will be loose). Drizzle olive oil and spices on top of each wedge and bake for 30 Minutes. Enjoy!
6 pieces of Romaine (whole)
1 Sweet Potato (washed, with skin)
1 can of Red beans
1/2 of onion (chopped)
3 garlic cloves (minced)
1/2 of cucumber (cut into small triangles)
Heat oven to 400 degrees. Cut the sweet potato into small triangular wedges. Toss the wedges in a bowl with the cayenne pepper and lemon juice (I love spicy foods, so I tend to put more cayenne pepper than most. Feel free to use the amount you are most comfortable eating). Lay each wedge flat on an oven tray and roast for 25 minutes.
In a skillet, add onions, garlic, and lemon juice. Sauté this until light browning occurs. Add the red beans and toss the mixture until the beans are cooked (approx. 8 minutes).
Stuff each romaine lettuce piece with the sautéed bean mixture, sweet potato wedges and cucumber wedges. You can drizzle more lemon juice for taste. Eat it like a hot dog!
I ran out of my vegan yogurt and was craving something fluffy to eat with my granola this morning after a strength training work out. Very quick and tasty!
1/2 cup of Blueberries
30 Red Grapes
1/4 cup of Almond Milk
2 tbsp. of Flax Seed
1/2 cup of Granola (your choice!)
Blend the banana, blueberries, grapes, almond milk and flax seeds together. Sprinkle the granola on top once the mixture is smooth. I put it in a bowl to eat with spoon, but you can put it in class and drink it, too!
Juicing is one of the best things you can do to your body. Whenever I take one sip, I suddenly the feel nutrients kicking in and putting my head in a better place.
You can play around with as many different flavors as you’d like.
This one has:
1/2 of a Grapefruit
2 Green Apples
3″ of Ginger Root
Spinach (As much as you like!)
Perfect snack after a hard training session – when it’s too late for breaskfast but too early for lunch!
2 tbsp. of Almond Button
1/2 cup of Granola (your choice!
2 tsp. of cinnamon
Start by slicing the banana down the center, being careful not to break the shape. Spread the almond butter on the insides of both halves. Sprinkle the granola and cinnamon. Use your hands, or grab a spoon, and feed your tummy!