Garlic Kale Vegan Glow Bowl

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I’m super excited about my 1 year Vegan mark coming up in January (can you believe this year is almost over!). I finally got back in to meal prepping yesterday! I’ve had some precubed butternut squash, roasted a ton of carrots for veggies & rice bowls, made some vegan collard green, and a bunch of other awesomeness! Hoped on to youtube and Pinterest at the end of the night and instantly for the taste for Zucchini noodle. Note to self Pinterest at night is a danger game for your cravings! I’ve had a ton of tomato sauce lately between pizza, pasta, and ketchup lol; so O wanted to try some different and detoxifying.

I have made the best food choices lately and my skin & energy are paying the price! I wanted an easy fix without sacrificing taste! I don’t feel we should EVER have to sacrifice taste. So I hit the fridge and this is what I came up with! Let me know if you guys give it a try!

Ingredients

1/2 garlic clove (finely chopped)

1/4  teaspoon chili powder

1.5 cup kale

1 zucchini  (spiralized)

1/2 cup roasted carrots

1 cup collard green broth (water saved from Sunday’s cooked greens) OR 1 cup vegetable broth

Franks red hot

Salt/pepper to taste

 

Simplistic Adventure

Sautée Garlic & chili powder on medium heat for 2-3 mins (I did NOT use any oil for this just stir frequently). Add in kale and 1/2 cup of the broth; continue on medium heat for 3-5 mins. Add in spiralized zucchini, carrots, and remaining 1/2 cup broth; cover and simmer on medium/low until returns to boil. Remove lid. Add desire salt/pepper ratio. Pour in bowl them top with hot sauce and ENJOY! I topped mine with nutritional yeast as well 😊

One Tired Momma Protein Smoothie Bowl: Vegan

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19g PROTEIN!!!!!!!

 

If you haven’t already guessed; I’m one tired momma today! Like reaaaaal tired. Teething is a nightmare! Except you’re not sleeping. You’re awake. All night. My sister is coming to visit and will be here Saturday. Although it’s her “vacation” it’s gonna be more like, “Hey sis. Love you. Missed you. Here are your nephews; now excuse me while I go take a long nap. See you in 2 days!” In the mean time I’ve got a full day ahead and need to muster up the energy to tackle this day!

Since I’m always making smoothies I always keep some go-to items sitting on the counters. So, with bags under my eyes I headed to the kitchen and picked pretty much everything in arms reach that had protein and some good calories, added some almond milk, and headed towards the blender. So Here’s the list:

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Ingredients

1 cup unsweetened almond milk

2 frozen bananas

2 tablespoons PB2 peanut butter

2 tablespoons hemp hearts

1 Tablespoon peanut butter (Justins all natural)

Topping: Cinnamon & Shredded coconut (to taste)

Simplistic Adventure

Blend ingredients. Pour into Bowl. Then, top with desired amount of shredded coconut. ENJOY!

 

Zucchini Fries: Vegan & Oil Free

Fotor_146816720710979I love love love me some zucchini! Dipped, fried, spiralized… I mean you can’t really go wrong! I’ve actual considered doing a week of zucchini, for real I just may I’ll be sure to blog it, just to have an excuse to buy a bundle and try so many delicious recipes. I’m always snacking on zucchini chips, so for lunch I figured I’d switch it up and try zucchini fries.

I’ve been a little heavy on the oil lately in my diet and wanted to try an alternative. So here’s the recipe. I can tell ya first hand they’re delicious!

Ingredients

(Oil replacement)

1 teaspoon flax seed

3 teaspoons water

1 teaspoon mashed banana

(Fries)

 

1 zucchini sliced into fry shapes

You’re choice seasoning

Simplistic Adventure

Preheat oven to 375

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Mix oil replacement ingredients until it has an even consistency. Scoop about half onto foil lined baking sheet. Use hands to spread mixture evenly across baking sheet. Scoop the other half of mixture into your hands; yes your hands. You’ll be fine that’s what soap and water’s for 🙂 grab zucchini fries and massage them with mixture as you align them onto the baking sheet. Sprinkle with your choice of seasoning. Seriously peps be adventures, take risk, live on the edge and choose your in seasoning! But… if you must know… I used creole & italian seasoning, then sprinkled my fries with nutritional yeast flakes. Delish!

Bake for 35 mins turning the fries twice.

Stay tuned for more recipes to come! As always if you try this recipe let me know what you think!

LaVondaMarie

 

Vegan Zucchini Bowl

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WELCOME BACK! AS always life is busy. I mean to blog often but it never works out that way. Still, thank you all for tuning in when I have the time to post 🙂 Before we jump into the recipe I wanted to do a quick recap (This is taken from one of my first Vegan recipe posts):

 

“I eat Vegan”

I eat Vegan. I am not (haven’t yet decided/committed to be) vegan. I sometimes think I’m in transition to becoming vegan then i’m like look Shrimp! Nom Nom Nom! For the most part I eat vegan and vegetarian with the exception of shrimp (which I probably have once a month but still somehow struggle with the idea of ever letting go of it). I admire vegans and greatly appreciate the discipline it takes many warriors to live such a beautiful lifestyle. For that reason, I won’t pretend to be something I’m NOT. In order to love MY body as best I can I’ve decide to eat vegan at least 4 days a week. Sometimes more, and occasionally on a bad week, less. I decided this because of personal reasons. If I decide to share them one day I will but that a whole other post! Here’s the main part: when I eat vegan I feel good. Heck I feel great! Physically and mentally great. MY body feels better when the things I put into it are based on a more than 50% vegan diet. That bring me to my next term:

MY BODY

Pay close attention to that 1st word. That’s the part I really want to sink in here. I’m not writing this for Sara, Jason, Nicole, Latisha, Jasmine, or Aria’s body. Because, I made up those names and I don’t know what’s best for your body. So please when I am saying something works or is best, please give me grace and know that for the most part I mean for MY body. So please consult your doctor and do your research to find out what’s best for YOUR body! Sure many of these ingredients, or the absence of harmful ingredients, will benefit the average human body; but many of us have other circumstance that may effect us. That brings me to my last term:

PCOS

This is my circumstance. PCOS, Polycystic Ovarian Syndrome, effect my body in many ways. Diet specific, PCOS makes it harder for me to lose weight and puts me at higher risk for things such as diabetes. Its so much more complex than that but I’ll keep it short. For me when it comes to PCOS one thing is certain; I eat better, I feel better, and my body responds better! Find out what your circumstances are and better yourself. Your body will thank you!

Alright, lets jump into the beautiful simplistic adventure of my Vegan Zucchini Bowl.

Ingredients

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1 Zucchini

1/2 Green Pepper

1/2 small tomato

1/2 avocado

2-3 tablespoons hummus (depending on how down you are with hummus! But really who’s measuring? Just scoop that stuff out until you like what you see!)

chilli powder & salt & pepper (to taste)

Simplistic Adventure

Slice green peppers then toss in 1/2 teaspoon olive oil. Heat in skillet on medium for 5-7 minutes. Dice tomato and add to skillet heat 5more mins. Turn heat down a bit and sprinkle veggies with chilli powder, salt, and pepper. Toss. Peel & spiralize zucchini. If you do not have a spiralizer, simply use potato peeler to make shaved zucchini pieces; or just thinly slice them it’ll still taste great! Add to skillet cook another 5-7 minutes. While this finishes heating slice your avocado. Add all ingredients to a bowl & top with hummus. You’re welcome!

LaLa’s Banana Ice Cream

Easy peezy lemon squeezy!

Today’s breakfast was delicious! Seriously I licked the blender lid, the stir stick, and the bowl! So let jump right into it so you can try the simple recipe for yourself!

 

Ingredients

3 1/2 frozen bananas (sliced)

1/3 cup water (optional)

2tablespoons pb2

1 pack vegan oats

shredded coconut (optional)

 

Simplistic Adventure (Directions)

Set aside desired amount of shredded coconut. Take remaining ingredients and mix those bad boys in the blender! Pour ice cream into a bowl and top with shredded coconut! Done!

 

This is a great recipe for cooking with kids too. Maybe add some berries and vegan chocolate chips!

Vegan Grilled Cheese with Guac & Kale

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I’ve fallin in love! Again. Don’t worry no need to warn my husband; though this sandwich is the bee’s knee’s, Mr. Downard will always be my main squeeze. I’m telling ya this Vegan Grilled Cheese is a must try! Let’s get straight into the recipe:

 

Ingredients

2 slices sourdough bread

Justine’s almond butter packet

Fresh Guac

1/2 cup kale

2 slices daiya cheddar cheese (V)

 

Simplistic Adventure

Preheat over to 425

Open Oven

Put sandwich into oven

Close oven

Wait 8 minutes

Open that oven while holding an oven mitt (safety first)

Place sandwich on plate

Slice if you’d like THEN devour! Lick your finger with no shame! You’re welcome!

What the Kale: Day 2 Breakfast & Lunch

What the Kale?! Okay that was totally corny; but for someone who never thought she’d eat kale and now goes through a bag or more a week it’s pretty fitting! Keeping up with my vegan adventures made simple I’m going to jump right into these next two recipes. Here’s what I ate today for Breakfast and for dinner!

(Here is a copy and paste of my terminology section from my 1st vegan adventures post for those of you just tuning in)

“I eat Vegan”

I eat Vegan. I am not (haven’t yet decided/committed to be) vegan. I sometimes think I’m in transition to becoming vegan then i’m like look Shrimp! Nom Nom Nom! For the most part I eat vegan and vegetarian with the exception of shrimp (which I probably have once a month but still somehow struggle with the idea of ever letting go of it). I admire vegans and greatly appreciate the discipline it takes many warriors to live such a beautiful lifestyle. For that reason, I won’t pretend to be something I’m NOT. In order to love MY body as best I can I’ve decide to eat vegan at least 4 days a week. Sometimes more, and occasionally on a bad week, less. I decided this because of personal reasons. If I decide to share them one day I will but that a whole other post! Here’s the main part: when I eat vegan I feel good. Heck I feel great! Physically and mentally great. MY body feels better when the things I put into it are based on a more than 50% vegan diet. That bring me to my next term:

MY BODY

Pay close attention to that 1st word. That’s the part I really want to sink in here. I’m not writing this for Sara, Jason, Nicole, Latisha, Jasmine, or Aria’s body. Because, I made up those names and I don’t know what’s best for your body. So please when I am saying something works or is best, please give me grace and know that for the most part I mean for MY body. So please consult your doctor and do your research to find out what’s best for YOUR body! Sure many of these ingredients, or the absence of harmful ingredients, will benefit the average human body; but many of us have other circumstance that may effect us. That brings me to my last term:

PCOS

This is my circumstance. PCOS, Polycystic Ovarian Syndrome, effect my body in many ways. Diet specific, PCOS makes it harder for me to lose weight and puts me at higher risk for things such as diabetes. Its so much more complex than that but I’ll keep it short. For me when it comes to PCOS one thing is certain; I eat better, I feel better, and my body responds better! Find out what your circumstances are and better yourself. Your body will thank you!

(end of repost)

Alright, lets jump into the beautiful simplistic adventure of my What the KALE day! Yesterday was a non-vegan day. My mom has been visiting from Ohio for the past month. She leaves on Wednesday. Since she arrived she been asking to go to Mellow Mushroom. So yesterday we surprised her and took her there for dinner. Not only was the pizza I had non vegan but it was mega cheesy. I haven’t had that much pizza in a while so I decided I’d do a post pizza day cleanse! Kale is today’s weapon of choice! My day is going to be packed with a ton of vegetables. So here what I ate for breakfast on this super-duper plant based jam packed day! Can I get a “KALE yea?” Anybody? Okay… moving on 🙂

BREAKFAST

Ingredients

2 bananas

1 cup water (or almond milk)

2 tablespoons shredded coconut

1 serving of whole almonds

2 cups kale

1 teaspoon cinnamon

2 large ice cubes

Simplistic Adventure (Directions)

Mix all ingredients into a blender and… BLEND! LITERALLY. Just press the button. The most work you have to do here is rinsing the kale yo!

whatthekalebreakfast3-0667(Note: I paired this smoothie with 1 1/2 cups raw carrots left over from my lunch recipe! There is a delicious garden forming in my belly!)

 

 

 

LUNCH

 

Ingredients

1 baked tortilla

2 cups spring mix

½ cup kale

½ cup shredded carrots

½ cup peas (cooked and refrigerated)

Hand full sliced green peppers

¼ cup slivered almonds

Olive oil

Italian seasoning

Balsamic vinaigrette

Simplistic Adventure (Directions)

Layer:

Spring mix

Cap full of Olive oil

Italian seasoning

Shredded carrots

Peas

Kale

Green peppers

Cap full of olive oil

Italian seasoning

Balsamic dressing

Slivered almonds

Use fork to crunch tortilla at the bottom of the salads. Then, toss and enjoy!

With all the plant based nutrition I’m getting in today, along with the cardio and strength training I’ll be adding right after this post; I’m not worried about my total fat for today (almonds and olive oil). Not only are these healthy fats; the good I’m doing my body with these two recipes far outweighs the bad! So stick a fork in it and eat up. Your body will thank us both! Well my youngest just woke up from his nap and his foot is tapping the keyboard so that all for today! Tune in to my Facebook page http://www.facebook.com/WGLblog later for the videos of me making these two recipes!