Tag Archives: healthy

24 Vegan Recipes for October #Unprocessed

9 Oct

October #Unprocessed is well under way, and that means I’ve been cooking more frequently, and more from scratch. Vegan meat alternatives are usually loaded with strange ingredients, so it’s been an interesting challenge to avoid using them. I’m sure others taking the challenge are struggling with this, so I put together a vegan recipe roundup to get you through the day, and the month! Enjoy these 24 recipes from my blog and some of my favorite food bloggers. #Unprocessed doesn’t have to be impossible!

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com


24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Apple Cornmeal Protein Muffins

Piña Colada Oat Muffins

Sheet Pan Pear Crumble

Zucchini Bread Steel Cut Oatmeal

Sweet Potato Chia Pudding

Whole Wheat Apple Pannekoek (Dutch Pancake)

Oats & Pumpkin Breakfast Cookies

Lunch & Dinner

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Vegan Chorizo Enchilada Soup

Triple Pepper and Tempeh Stir Fry

Slow Cooker Corn, Pepper and Potato Chowder

Mexican Lentil Salad

Nourishing Vegetarian Crock Pot Lentil Soup

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Honey Pineapple Tofu Bowl -Sheet Pan Dinner

Creamy Vegan Butternut Squash Soup with Sweet Potato, White Beans, and Red Pepper

Bites & Sweets

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Golden Milk Recovery Truffles

Carrot Cake Hummus

Carrot Cake Energy Balls

Lemon Turmeric Energy Balls

Pumpkin Cookie Dough

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Maple, Pecan & Date Healthy Stuffed Apples

3-Ingredient Peanut Butter Pie Dip

3 Ingredient Medjool Date Nutty Caramel Protein Bars

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Superfood Chocolate Cups

Hazelnut Mocha Energy Bites

Red Pepper Hummus Potato Salad

10 May

I received free samples of Sabra Hummus 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.

Confession time: I’m having a hard time with running. Not exactly a physical issue – my body seems fine and I’m not experiencing any pain – but a mental one. I simply don’t love it at the moment. All the good endorphins of a solid workout, the feeling of accomplishment after finishing a hard run, and even just the bragging rights of a weekend long run…I don’t find joy in any of that right now. And it sucks!

I think part of my problem is that I have been doing most of my running on a treadmill since November. Yes, it’s warm enough to run outside when it’s 50 degrees, but layering up in May isn’t exactly motivating.

And I don’t want to do any other workouts, either. Yoga seems a chore, the weight machines at the gym seem daunting and pointless, and even walking isn’t terribly interesting to me.

Despite all this, I’m still pushing through, mostly sticking to my training plan, and aim to complete another half marathon at the end of June. I think once that’s done with, I’ll take a short break from running and really focus on something else – perhaps a month of yoga, or improving my salsa dancing skills.

If you have any ideas as to how to kick this feeling, let me know in the comments or via social media!

Either way, fueling for a workout, whether I want to do it or not, is still super crucial. And what’s better to come home to than a prepared, simple potato salad?

Red Pepper Hummus Potato Salad | xtinaluvspink.wordpress.com

I know – that sounds totally absurd. Potato salad after a workout? Isn’t that filled with fat and simple carbs? Au contraire! One medium red-skinned potato contains 153 calories, 3 grams protein, less than 1 gram fat, 34 grams carbs (necessary after a workout!), and 3 grams fiber. This same potato provides 35% of your daily recommended vitamin C, 19% of B6, 12% folate, and many essential minerals. “These B vitamins aid in energy metabolism, cell growth and repair, keeping skin and nerves healthy, and they help prevent certain neural-tube birth defects in babies.” (Livestrong.com)

This salad pairs red potatoes with protein- and fiber-rich hummus, plus crunchy, fresh bell pepper! Simple as that. It’s also a timely way to celebrate National Hummus Day, which is May 13. As a plant-based protein, hummus is a great vegan way to increase your protein intake in a natural, delicious way!

Red Pepper Hummus Potato Salad | xtinaluvspink.wordpress.com

Red Pepper Hummus Potato Salad

Serves 4

  • 5 medium red potatoes
  • 1 medium red bell pepper, diced
  • 3/4 container Sabra Roasted Red Pepper Hummus
  • 2 tbsp red wine vinegar
  • Sea salt and fresh black pepper, to taste

Boil the potatoes in enough water to cover them, for 35 minutes. Remove to a plate and let the potatoes cool – long enough so you can handle them.

Peel the potatoes and chop them into small, bite-sized pieces. Place in a large bowl with the diced bell pepper.

Mix the hummus together in its container, to incorporate the roasted red bell pepper topping throughout. Scoop about 3/4 of the hummus on top of the potatoes and peppers. Add the red wine vinegar.

Use a large spoon or spatula to mix the potato salad, making sure the hummus coats all the potatoes. Season with sea salt and black pepper, to taste.

Transfer to a serving dish and refrigerate at least two hours, or overnight. Serve chilled, but don’t worry if you bring this to a warm outdoors cookout – the lack of dairy products and eggs in this potato salad means that it can sit out safely for several hours.

Red Pepper Hummus Potato Salad | xtinaluvspink.wordpress.com


Quick Herbed Goat Cheese Alfredo with Red Lentil Pasta

22 Jan

Have you ever added up how much you spend on food? The daily coffees, lunches out with co-workers, dinner dates, picked-up meals and weekly groceries all add up to a LOT of money. Whether you’re working on a New Year’s goal related to spending habits, or just want to be able to cook more frugally, the Recipe Redux has you covered this month!

We’ve been tasked with creating a recipe that costs less than $3 per serving. Now, as a vegetarian, this is much easier for me than my meat-eating friends. I noticed the drop in spending immediately after I gave up meat – both at the grocery store and at restaurants. But the bill can still add up and sometimes in a less than healthy way.

Quick Herbed Goat Cheese Alfredo with Red Lentil Pasta | xtinaluvspink.wordpress.com

So I wanted to develop a meal that was not only low cost, but high in flavor, protein and fiber. Have you seen those legume-based pastas that are available? Black bean spaghetti, red lentil rotini, even chickpea penne! Yes, they sound a little crazy, and the first time you make black bean spaghetti, I guarantee you will be weirded out by the color of the cooking water. But these are such an incredible alternative to traditional pastas. (Which I totally have nothing against, especially since I began making my own!) Sometimes, you just need a high protein meal that comes together quickly and can be easily dressed up.

This Alfredo delivers on all of the above. Red lentil pasta, which clocks in at a hefty 21 grams of protein per serving, is tossed with a simple yet flavorful goat cheese sauce. Dress up the finished product with a bit of balsamic glaze and voila: a healthy, quick, delicious meal that only costs $2.22 per serving.

Quick Herbed Goat Cheese Alfredo with Red Lentil Pasta

Serves 2

  • 6 oz red lentil gluten free pasta (can substitute for black bean pasta, or another favorite) – ($1.50)
  • 2 tbsp butter ($0.15)
  • 1/2 C soy milk (or other preferred milk) ($0.12)
  • 4 oz garlic & herb goat cheese or chevre ($1.99)
  • 1 oz parmesan, freshly shredded ($0.36)
  • Sea salt and black pepper, to taste
  • 1 tbsp Balsamic glaze, to garnish ($0.32)

Grand total: $4.44. Per serving: $2.22!

Cook pasta according to package directions. These legume-based pastas have pretty specific directions, so it’s best to follow them!

While the pasta boils, heat butter in a large skillet over medium-high. Once melted, stir in the milk and then the cheeses. Keep stirring to melt all the cheese into the milk. Taste and season with salt and pepper as desired.

Drain the cooked pasta and immediately transfer into the skillet with the hot Alfredo sauce. Toss to coat completely. Serve and drizzle with balsamic glaze (this is optional, but the sweet tang of the glaze makes the creamy sauce pop!)


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