Scrambled tofu with delicious spices gets piled high into corn tortillas and topped with avocado, cilantro and so much more! Easy to make ahead and reheat for an on the go breakfast.
So let’s talk about vegan food for a second. First, let me start off by saying that you don’t have to be vegan to enjoy plant based food. Just because it’s vegan, doesn’t mean that it’s not delicious. In fact, often it’s more nourishing and welcoming for your body. So, I welcome vegan foods with my whole heart. I love enjoying plant based veggies, fruits and switching up what I’m eating.
The best guacamole recipe EVER. A mix between creamy and chunky with bites of heat from jalapeno and flavor from cilantro and lime juice. You need this in your life!
When Tony and I first started dating he didn’t do much exploration with meals. In fact I’m 99% sure most of his diet consisted of corn dogs, fries and frozen pizza. It was a scary time for me.
Somewhat joking. Somewhat not.
As our relationship progressed, so did Tony’s tastebuds and his discovery of new cuisines. I’ve tried both Thai food and sushi with him for the first time. I introduced him to avocado black bean brownies. He started eating refried beans. He’s now obsessed with chocolate and homemade Reese’s eggs. He enjoys sprouted bread and brown rice. He also thinks my banana bread is the best thing on this planet (okay in the world of banana breads, it totally is).
Spinach and goat cheese quiche made with a scrumptious sweet potato crust that helps to hold the quiche nicely together without all the calories of a regular crust. Gluten free!
Well hello, hello and happy Monday. Hopefully you’ve had a cup of coffee or two and a chance for a slow morning before we dive into this tasty. You know the chance to ease into the day with a filling breakfast and a little inspiration. I start each day by waking up to Milly knocking something off of my nightstand, then I stretch, make coffee, lay out my clothes, make the bed, get dressed, brush my teeth, and if I’m lucky, unload the dishwasher before I head to my workout.
On the mornings I don’t get to do these things, I come home and feel rushed to get to work, especially if I’m developing recipes or have a heavy day of writing and editing photos. The slower and earlier my morning is, the better. I reserve sleeping in for Sundays.
It’s a routine that works well for me because I’m able to get in a heart-pumping workout, get a little organized and usually stay off my computer until usually around 8am. I’d love to hear your morning routine and what you enjoy. Perhaps you read? Catch up on the news? Make a delicious breakfast? Listen to a podcast? Tell me!
Strawberry Avocado Salad packed with heart-healthy fats, creamy goat cheese, toasted almonds and a light citrus poppyseed dressing. Like Panera’s salad — but so much better!
I’m headed home from a lovely trip to Arizona and the warm(er) weather. Tony and I had such a wonderful time in majestic Sedona — from the incredible hiking up to Devil’s Canyon to the midnight star gazing, it was everything we wanted. Thank you for all of your recommendations, I so appreciated them.
Every time I get back from traveling for awhile, I crave vibrant fruits and veggies to fill my plate. Because let’s face the facts: there’s always a 100% chance that my belly’s been full of a few too many carbs and on-the-go snacks that aren’t always the best choice (helloooooo fro yo topped with frosted animal crackers!).
This vegetarian Thai green curry is made with chickpeas, ginger, garlic, turmeric, green curry paste, and lemongrass. The ultimate bowl of healthy comfort food to eat when you’re feeling under the weather.
Do you know when you start feeling a little sick — the feeling that something just isn’t quite right? Well, I had that last week. A slight fever crept in and my glands started to swell. Immediately I could tell that my body needed rest and a healthy dose of anti-inflammatory, disease-fighting food.
So of course, Thai green curry was on the dinner menu. And guess what? It worked. The next day I woke up feeling bright, energized and so much better. Thus, it was crowned the name ‘healing thai green curry’… with a few other descriptors in there too, I suppose.
Peanut butter protein bars made with simple, healthy ingredients like oats, peanut butter, chia seed, coconut and protein powder. Drizzled with chocolate and a little sea salt. Truly the ultimate protein bar because you can easily make it your own!
When I was first learning how to refuel my body after a workout, I would grab whatever snack was available in the gym’s vending machine. At the time, no one told me that reading the ingredients was very important; it was 2009, and everyone was still on the low-fat diet craze. Clearly the gym I was a member of didn’t know any better, or just didn’t care.
I remembering gobbling down the bars with weird ingredients: crunchy rice, fake fiber and sugar, and most likely a terrible protein source. Shortly after the bars with insane amounts of fiber came on the scene; they were filled with fiber that isn’t even found in nature, but rather made in a lab. Those sketchy mofos.
Blueberry Glazed Donuts — a healthier baked donuts made with a mix of almond and whole grain flour, then dipped in an easy homemade blueberry glaze.
I just started doing a fun challenge on Instagram called the #ambitiouschallege. It’s an everyday glimpse into my life from where I live and what I do on an everyday basis to all of the things that I love in life.
On day 3 of the challenge, I shared one of my favorite treats: DONUTS! For all of my life, I’ve had a love of a good donut. My two favorites here in Chicago are Firecakes and Doughnut Vault — a treat meant for special occasions (or if I’m downtown and really in the mood for something fantastically sweet).
However I try to limit my indulgent donut devouring to once a month, especially when I can easily bake them at home…
The best vegetarian enchiladas you’ll ever eat: Sweet Potato Black Bean Enchiladas packed with flavor and topped with an amazing avocado lime sauce. Make them for dinner tonight!
If I could have my mom cook all the food served at my wedding, I would. She’s the best cook I know. Not just only she’s my mom, but because she makes food from the heart. You know food with flavors that speak to your soul from the very first bite. She’s innovative, creative and never afraid to dream up something delicious.
Every other day I get an email from her with a photo of what she made that day. From granola bread (OMG!) to coconut milk wild rice soup, she’s always thinking up something new.
Grain Free Almond Flour Chocolate Sugar Cookies — this easy one bowl cookie recipe can be made into cut out shapes or rolled into dough balls! Top with a silky velvet chocolate frosting if you’d like.
Tony and I snuggled in last night to watch the big game and munched on pepper jack cheese cubes, these paleo chocolate sugar cookies and some amazing sprouted grain tortilla chips. It was a hectic weekend for us, and all we wanted to do was relax at home with endless snack options and an amazing Lady Gaga halftime show. (Seriously, it was SOOOO good!)
Before we talk all about these sweetheart cookies with fabulous silky velvet buttercream, I must tell you about a little incident that occurred over the weekend.
Banana bread pancakes that are perfectly sweet, fluffy and nutritious. Made with whole wheat flour and dairy free too!
Safe to say, I’m learning everything there is about being a first-time homeowner. Including when your oven breaks and you have to call the repair man to fix it. Who knew home repairs could be so ridiculously expensive?
Now that the oven is finally working again, I can get back to meal prep from the Healthy Glow Co. — that means these banana bread pancakes are on the menu this week.