Tag Archives: vegan

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 | xtinaluvspink.wordpress.com

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 | xtinaluvspink.wordpress.com

https://www.pinterest.ca/xtinaluvspink/healthy-smoothies-from-eat-drink-be-healthy/

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Radish and Butternut Squash Socca Pizza with Radish Greens Pesto

12 Dec

When was the last time you bought radishes? If you’re anything like me, the answer is “never.” Ok, that is, never until this past month! I grew up hating even the idea of radishes. My Opa always eats them for lunch and they just smelled so bitter and gross that I wanted nothing to do with them. But then, my friend, Sam, continued to include them in her veggie trays and I quickly learned to enjoy them raw.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

And THEN, I discovered that you can ROAST radishes! Mind blowing, right? So when I saw bunches of fresh radishes attached to their leafy, green tops in the produce section this weekend, I had to buy them.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

But what the heck would I do with them? Apparently, you can eat the radish AND their greens, so I wanted to incorporate both in the same dish. With a butternut squash in the pantry, and some other vegan basics, I got to work on a pizza-based dish.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

Always a fan of socca crust for my pizza, I started with that as the base, seasoning it with Italian herbs and roasted garlic powder. Then, I diced a portion of the butternut squash, to roast with some diced radishes. The squash seeds made their way into a vegan pesto, complete with radish greens, basil, garlic, and nutritional yeast. The end result is a super-flavorful pizza that’s bursting with color, is gluten-free, and will please everyone from vegan to omnivore!

The next time you see radishes at the store, pick up a bunch and make this delicious socca pizza.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto

Serves 2

  • 1/3 butternut squash, peeled and diced
  • 5 large radishes, washed and diced
  • 1 tbsp avocado oil
  • Sea salt & black pepper
  • 2/3 C chickpea (gram) flour
  • 1 C warm water
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder (I went with a roasted garlic powder, but any kind will taste good)
  • 3 C radish greens, stems removed and washed
  • 1 C fresh basil leaves
  • 3 cloves garlic, chopped
  • 1/2 C butternut squash seeds, washed and pulp removed
  • 1/2 tbsp lemon juice
  • 1/2 C nutritional yeast
  • 1/3 C olive oil
  • Sea salt & black pepper, to taste
  • 2 tbsp olive oil, to cook the socca crust

Preheat oven to 425. Line a rimmed baking sheet with parchment paper or a silpat mat.

Spread the diced squash and radishes on the prepared baking sheet and drizzle with avocado oil. Season with salt and pepper, and bake at 425 for 30 minutes, stirring halfway through. Remove and set aside once done.

In a medium bowl, whisk the chickpea flour with 1/3 cup of the warm water until a thick paste forms. Then, whisk in the remaining 2/3 cup of warm water, along with the herbs and garlic. Set aside for 30 minutes.

In the bowl of your food processor, combine the remaining ingredients. The squash seeds can be scooped out of the squash you are currently roasting, or you can use raw pepitas from the store (you could also use walnuts or pecans). Puree until smooth, scraping down the sides of the bowl with a spatula every now and then.

Turn on your oven’s broiler. Heat olive oil in a large, oven-proof skillet or cast iron skillet over medium-high. Pour in the prepared chickpea batter and cook for 5 minutes with a lid on. Then, remove the lid and turn off the heat.

Spread about 1/2 cup of the prepared pesto over the socca crust – just enough to cover, or as much as you want! Store remaining pesto to an airtight container and refrigerate for another use. Spread the roasted veggies over the layer of pesto. Transfer the skillet to your broiler and cook 4 minutes, turning the skillet around halfway through.

Remove the skillet using an oven mitt and let sit a minute or two before slicing into four pieces. Serve and enjoy hot!

Chipotle Pumpkin Vegan Chorizo Enchiladas

14 Nov

Happy winter running season! It might only be November, but the race season is over, the temps have dropped drastically, and I’m already planning next year’s race schedule.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

But there is so much running to do over the next few months, and that calls for a comforting, protein-packed meal to carry us through.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

New shoes! Instantly in love with these Brooks Launch 4 kicks.

These enchiladas are full of flavor and nutrients. Wrapped in Toufayan’s whole wheat wraps, they combine freshly-roasted pumpkin with spiced soy chorizo for a hearty meal that will heat you up after any chilly run. The chipotle enchilada sauce is a breeze to make and elevates these to another level entirely.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

Chipotle Pumpkin Vegan Chorizo Enchiladas

Serves 5

  • 1 tbsp coconut oil
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 C cooked, cubed pumpkin
  • 1 package soy chorizo (I like Trader Joe’s brand)
  • 5 large sprouted grain wraps or tortillas
  • Raw or roasted pepitas

Enchilada Sauce

  • 1 15 oz can diced tomatoes
  • 1/2 tbsp olive oil
  • 2 tbsp hot water
  • 3 chipotle peppers in adobo sauce + 2 tbsp of the adobo sauce
  • 1 tbsp paprika
  • 1 tsp oregano
  • 1 tsp fresh black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp sea salt

Preheat oven to 350. Grease a 9×13 glass baking dish and set aside.

Heat coconut oil in a saute pan and cook the onion, pepper, and pumpkin 5-7 minutes. Add in the soy chorizo and cook another 5 minutes.

To make the sauce, use your blender to puree all sauce ingredients together until completely smooth.

To assemble the enchiladas, spoon about 1/4 cup of the sauce over the bottom of the greased glass dish. Scoop 1/5th of the cooked veggies into the center of a tortilla. Wrap up and place seam-side down into the dish. Repeat with the remaining veggies and tortillas. Pour the rest of the sauce over the enchiladas.

Cover with foil and bake at 350 for 10 minutes. Remove foil and return the dish to the oven for another 5 minutes.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

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