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Asparagus and Green Bean Salad with Jalapeño Hummus Dressing

10 May

I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

As a vegan, hummus is just about one of the best foods to exist. It’s creamy, flavorful, and versatile. And makes a simple, delicious salad dressing! Blanched green veggies pair perfectly with spicy jalapeño hummus for an easy salad that’s sure to please!

Asparagus and Green Bean Salad

Asparagus and Green Bean Salad with Jalapeño Hummus Dressing

Serves 4

  • 1 lb fresh green beans, washed and ends removed
  • 1 lb fresh asparagus, washed and ends removed
  • 8 tbsp Sabra Jalapeño Hummus
  • 4 tbsp good quality olive oil
  • 4 tbsp red wine vinegar
  • Sea salt and black pepper, to taste
  • Sliced green onions, to garnish

Cut the prepped produce into two-inch pieces.

Bring a pot of water to boil and cook the veggies for 5 minutes. Drain in a colander and rinse with cold water; drain again. Transfer to a large bowl.

In a small bowl, whisk together the Jalapeño Hummus, olive oil, vinegar, salt, and pepper. Taste and adjust seasoning as desired.

Pour the dressing over the cooked vegetables and toss to coat. Serve warm, or refrigerate for a few hours to serve chilled.




Mango Turmeric Milk Protein Smoothie

26 Apr

Disclaimer: This post contains affiliate links to Nuzest USA. All opinions are my own; I was not compensated for my time.

Turmeric milk, or Golden milk, is all the rage right now. Turmeric + black pepper + spices + milk + vanilla + sweetener = a fantastic drink that’s not only good for the soul, but also restorative and beneficial for your joints.

As I gear up for my first half marathon race of of the year, I’m all about keeping my joints in tip-top shape. Turmeric milk on its own is fantastic, but I wanted to kick it up a notch and add protein along with the freshness of a juicy, ripe mango.

Whip this up the next time you want a protein-rich, anti-inflammatory boost to your diet!

Mango Turmeric Milk Protein Smoothie |

Mango Turmeric Milk Protein Smoothie

Serves 1 – either bowl or glass

  • 1 mango, diced (reserve some to garnish)
  • 1 C nondairy milk
  • 4-5 ice cubes (if you want this to be a liquid smoothie rather than a bowl)
  • 1 serving Nuzest Smooth Vanilla Clean Lean Protein Powder
  • 1 tsp spirulina powder
  • 1 tbsp unsweetened shredded coconut (plus more to garnish)
  • 1 tbsp raw pepitas (plus more to garnish)
  • 1 tbsp chia seeds (plus more to garnish)
  • 1/4 tsp turmeric powder
  • 1/4 tsp ground cinnamon
  • 1/8 tsp fresh black pepper (do NOT omit!)
  • pinch of ground ginger
  • pinch of ground cloves
  • 1 tsp cacao nibs to garnish
  • 1 tsp hemp seeds to garnish

If you want this to be a drinkable smoothie, be sure to add the ice. You won’t use any garnishes, either. 

Add all ingredients into your blender, minus the optional garnishes if you want to eat this from a bowl with a spoon. Blend on high speed until completely smooth. You may need to scrape down the sides of the blender with a spatula.

Garnish as desired and enjoy!

Mango Turmeric Milk Protein Smoothie |

Homemade Italian Sausage {vegan, gluten free}

10 Apr

I really love pizza. Who doesn’t? But veggies and nut cheese can only take you so far in the vegan pizza realm. So I developed this flavorful Italian “sausage,” made from black beans! It’s really quite simple to make, and can be kept in the refrigerator for a week’s worth of pizzas, lasagna, stuffed shells, baked spaghetti, and more.

Homemade Italian Sausage {vegan, gluten free} |

Homemade Italian Sausage

Makes two cups of Italian Sausage

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 cans black beans, rinsed & drained (or three C homemade black beans)
  • 1 tsp whole fennel seeds
  • 1/2 tbsp Italian seasoning blend
  • 1/2 tsp smoked paprika
  • 1 tsp chili flakes
  • 1 tbsp Bragg’s Amino Acids (or tamari or soy sauce)

Heat a cast iron skillet over medium heat. Pour in olive oil and allow to warm through before adding the onion and garlic. Saute 7-10 minutes – don’t allow them to burn.

Add the black beans and stir to mix with the onions. Use a wooden spoon to mash the black beans, leaving some whole. Let the beans cook through for about 5 minutes, stirring them occasionally to help them dry out a bit. Be sure to scrape the bottom of the cast iron pan, as well – get all that good iron!

Next, mix in all the seasoning and Amino Acids; stir well. Taste and adjust to your liking. Scrape the bottom of the pan once again before transferring your Italian Sausage to a bowl. Use as desired! I topped a socca pizza with this and some homemade cashew mozzarella. This could also be added to a breakfast tofu scramble, tomato pasta sauce, sub sandwich, or anywhere else you would use sausage.

Leftovers can be refrigerated in an airtight container up to five days.

Homemade Italian Sausage {vegan, gluten free} |

Homemade Italian Sausage {vegan, gluten free} |

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