Tag: vegan food

New Breakfast Routine

I have revamped my breakfast routine, and I think I’m finally “there.” Every morning I used to eat oatmeal with half a sliced banana, a drizzle of maple syrup, and a small spoonful of peanut butter.

So when shortly following the new year I decided I needed more plant-based protein in my diet, trading oatmeal for a smoothie seemed like a good place to start. Simple, right?

Nope! I was so accustomed to my morning oats, I couldn’t bear to trade the warmth of my porridge for a cold smoothie–and who can blame me? There’s enough cold to go around these parts (read: Canada).

But I kept trying and I’ve finally found a new favourite:

I realized I wasn’t quite ready to trade the flavours I loved so much, so it was only natural to want to make a peanut butter and banana smoothie.

I sneak in a handful of spinach, which you cannot taste. Then I add about 1/4 cup pea protein (from Bulk Barn) and a little bit of MSM and collagen powder (both for my skin) before blending with some unsweetened almond milk.

This smoothie gives me 21 grams of pea protein (which is not a complete protein but more on if that matters another day) and some fruits and veggies.

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Friday Favourites #1

I’m starting or restarting a new series of Friday Favourite posts. I hope you like them. While it’s still technically Thursday, I felt inspired to write this now.

These posts tend to be popular with a lot of bloggers (and readers) and I thought I’d begin adding mine.

Yum! This combination has my heart. Red wine, olive oil, bakery bread and a sweet balsamic. I know it might look like a lot of empty calories but as long as it’s not a habit, is there much harm? So good! Bread makes me happy. And this is the perfect accompaniment to a Netflix afternoon or evening.

Our new coffee maker arrived. Drip coffee is the best and even thought this new Cuisine Art coffee maker with a carafe is a little big, we’ve already found a spot for it. It’s lovely that you can set a timer on it so that your coffee is freshly brewed by the time you make it downstairs.

This is a re-order from iherb. This mango green tea is amazing. It still has the pick-me-up and metabolism revving effects of green tea but it almost tastes like a mango flavoured treat.

Okay, so I’ve had some trouble with avocados lately. It seems like they are either rock hard or rotten with little time in between. I’m not ready to give up on them just yet, but while my latest bag spent some time softening on the kitchen counter, this garlicky prepared guacamole was a yummy replacement.

Nashville the TV show! Okay, it’s true: I saved the best for last. I have been surprising myself by watching a lot of Nashville lately. And by a lot I mean that in the last 2-3 months, I’ve made it to almost the end of season 2. I watch it on Netflix Canada.

I love most of the characters on the show and I like that it’s lighthearted. Even though there are definitely conflicts and lots of drama, it’s the type of show I feel I can escape into and walk away from feeling inspired.

I especially love Hayden Panettiere in the show. It’s the first time I see her in anything. Although at the moment Juliette (Panettiere’s character) is acting up a bit.

XO

Plant-Based Meals

I’ve been enjoying plant-based meals at home and outside. Here’s what’s been on my plate lately.

Brown basmati rice and sprouted lentils cooked in vegetable broth with carrots, served along with steamed and raw veggies.

North Indian vegetarian buffet food! They had lots of plant-based options as well. On my plate: pumpkin curry, spiced potatoes, Chana masala (chickpea curry), rice, salad, pickled carrots (I think they’re carrots), and papadum 😍.

I wish I had a better photo of these enchiladas! I made them with Yves veggie taco grounds and Daiya cheddar. So good (though greasy and salty)!

Chopped veggies with Mexican rice salad and hummus. This was my only meal that day.

Healthy Easy Vegan Lunch: Tofu Avocado Toast With Stubb’s BBQ Marinade

Today was a study day, so I didn’t fuss or spend much time in the kitchen. I decided to make some easy healthy vegan food.

I wanted to make a quick but still healthy lunch, and something that would hold me over until dinner. Et voila: I made avocado toast.

Of course, there’s a very high chance you’re already sick of avocado toast (I mostly am; it’s a pretty lazy content idea, let’s be honest). BUT this is a twist on avocado toast! (Anyway, that’s what I’m telling myself.) Read on.

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I toasted two slices of Glutino’s gluten free toast, which is so easy to digest. This is especially important on days where I need all of my wits about me and have absolutely no time for that heavy food feeling.

On top of my two slices of toast, I mashed one whole small avocado and added some sauteed cubed extra firm sprouted organic tofu (the whole brick costs $2—it just sounds fancy) marinated for a few minutes (but leave it more longer if you have time) in Stubb’s Texas Steakhouse marinade.

Et finit! Qu’est-ce que c’est? Easy healthy vegan food.

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I haven’t seen this idea before, even though it’s so simple. The toast is good for carbs, the avocado for fats, and the tofu for protein. It’s especially important for plant-based diet adherents to make sure they ingest enough omega-3 fats and whole proteins (tofu* is one).

This meal is adjustable: you can make more or less of any of the ingredients without adding a significant amount of time, and with carrot or cucumber sticks, it would pass for a complete meal in my books.

Hope you try it!

*Disclaimer: I do limit my tofu intake to prevent any potential hormonal effects, whether with sex hormones (estrogen) or thyroid hormones.

p.s. Check out my easy vegan burrito lunch post.

For more easy healthy vegan food ideas, I personally love the vegan recipes on Budget Bytes. They are cheap and (relatively) easy recipes. My favourite of Beth’s recipes (the recipe developer and blogger behind Budget Bytes) is the Pressure Cooker Split Pea Soup.

Healthy Vegan Dinner in a Pinch With Amy’s Kitchen

Amy’s Kitchen is a company that offers vegetarian, organic and non-GMO convenience foods. The company was started by Andy and Rachel Berliner in California in 1987, and it was named after their daughter, Amy. Their canned and boxed soups, frozen entrees, and frozen wraps are widely available at supermarket chains in Canada.

What I like about Amy’s Kitchen is that they use real, healthy ingredients, many of of which are organic, and their products are priced reasonably. Today I want to share how to create a healthy lunch or dinner with my favourite Amy’s wrap.

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You will need:

1 gluten-free Amy’s Kitchen frozen bean and rice burrito ($3.99)
1/4 cup Daiya cheddar cheese
1/4 cup mild salsa

For the salad:
Two cups washed and cut lettuce
Handful of baby spinach
1/2 ripe avocado
5–10 grape tomatoes
1 tbsp balsamic vinaigrette

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Toss salad ingredients and set aside (outside or in fridge depending on how you cook the burrito). Unwrap Amy’s Kitchen burrito and warm up according to instructions, either by microwave oven or conventional/toaster oven. Take out before it’s ready ( 25–30 seconds with the microwave, and 15 minutes with the conventional oven).

Flatten the top side of the burrito by gently pressing down with a fork. Then arrange most of the cheese on top. Place in the oven for 10 minutes or microwave for 15–20 seconds. Take out and flatten with a fork again. Place mild salsa and the rest of the cheese overtop. Place in the oven for another 5 minutes or microwave another 10–15 seconds.

You will love this. 🙂

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