meatless recipes Archives - The Shooks Life Food, Fitness, Fashion and my Furbaby Sun, 25 Aug 2019 15:08:40 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.4 https://theshookslife.com/wp-content/uploads/2018/04/shooks_logo_favicon.png meatless recipes Archives - The Shooks Life 32 32 145780105 Nuts…for Nuts and Seeds! https://theshookslife.com/2019/07/28/nuts-for-nuts-and-seeds/ https://theshookslife.com/2019/07/28/nuts-for-nuts-and-seeds/#comments Mon, 29 Jul 2019 00:00:57 +0000 https://theshookslife.com/?p=2832 Don’t tell me it’s not Taco Tuesday…I don’t need that kind of negativity in my life. What I DO want to taco ’bout is how every day can be Taco Tuesday, how walnuts can be ‘meat’ and how seeds can be ‘pizza’. Yes, dreams do come true. Keep these secrets to yourself because you will NOT want to share! A plant-based diet can be easy, delicious and satisfying. Read on for the dEATs! In all candor, I don’t follow a completely plant-based diet. But, I have been trying to reduce my consumption of meat for both health and environmental reasons. Plus, I love a good challenge in the kitchen! When I first started to explore more meatless options I quickly found myself 1.) bored of the limited options 2.) overwhelmed by complicated ‘scratch’ recipes and 3.) disgusted by all the garbage ingredients in convenient packaged foods. So what’s a girl to do? Eat veggie burgers and quinoa all day every day? Or become a rabbit nibbling on veggies and unfulfilled? I don’t give up that easy. And hanger is not an option. As I started to explore beyond tofu, I could not believe how many things you can do with nuts and seeds! These nutritional powerhouses are incredibly underrated, underexplored and are a massively untapped source of plant-based protein! The Wonders of Nuts & Seeds as a Source of Plant-Based Protein 1.) Walnuts: According to WebMD, a handful of walnuts (about 14 halves) contains 4 grams of protein, 18 grams of fat that will keep you full and just 185 calories. Plus, they’re the only nuts that are high in heart-healthy omega-3’s. Walnuts can be easily ground up to form the base for burgers, taco ‘meat’ (recipe below) or pie crust. 2.) Cashews: A similar amount of cashews (1 ounce = 18 cashews) contains 5 grams of protein, 12 grams of fat and 157 calories per an article from Healthline. While cashews are lower in fiber and higher in carbs than other nuts like almonds, they have plenty of other vitamins and minerals like copper and iron to support blood health and lutein for eye health. Raw cashews can be soaked overnight to make cheesecake, ricotta or a hummus-like dip. 3.) Flax Seeds: Just a tablespoon of flax seed added to smoothies, oatmeal or sprinkled on a salad adds 1.3 grams of protein, only 3 grams of fat and 37 calories according to Healthline. They’re also a good source of heart-healthy omega-3’s and fiber to keep you full – one tablespoon provides 8-12% of your daily needs. 4.) Chia Seeds: This ‘superfood’ is popping up everywhere because it’s a powerhouse of nutrients. Per Delish, a serving (2 tablespoons) provides 4 grams of protein, more calcium once for once than most dairy products and almost all of the carbs are in the form of filling fiber. I’m a huge fan of chia puddings, which are an easy overnight dessert or breakfast that is raw and Whole30 compliant. Check out my Lemon Blueberry Chia Pudding, Coconut Cacao Chia Pudding, Pumpkin Chia Pudding or just search “Chia Pudding” on my site for oodles of more recipes! 5.) Pumpkin Seeds: These often forgotten seeds provide a ridiculous amount of nutrients in a single 1-ounce serving including 7 grams of protein, 23% of your daily iron and is one of the best natural sources of magnesium. In fact, according to Healthline, 79% of the population doesn’t get enough magnesium, which is critical to maintaining blood sugar and blood pressure levels. I love it as a topping on salads, oatmeal or toast! There are tons of other nuts and seeds that are a good source of protein and other minerals, but those are some of my daily favs. Also, using nuts and seeds as a source of protein doesn’t mean lots of time in the kitchen! You’ll find my raw walnut taco ‘meat’ to be super simple and it only requires a blender or food processor! Plus, one of my new favorite food finds is the seed-based crust from SUPERSEED Life. It’s keto-friendly, grain-free, completely vegan and completely delicious! Fact: even my husband, who is often skeptical of grain-free foods, loved this crust! Start living your best plant-based life with these recipes for a RAW TACO BOWL, TACO PIZZA and BREAKFAST TACOS! RAW VEGAN WALNUT TACO BOWL Serves: 4 Ingredients: Walnut Taco “Meat” -3 C raw walnuts -2/3 C sun-dried tomatoes (packaged dry; not in oil) -4 cloves minced garlic -1 T smoked paprika -1 T cumin -1 T chili powder -2 tsp coconut sugar -2 tsp nutritional yeast -1/2 tsp salt -1/4 – 1/2 C of water Quick Pickled Onion – 1/2 large red onion, thinly sliced – 1/2 T coconut or regular sugar – 3/4 tsp salt – 1/4 C apple cider vinegar Salad Fixings -1 pint of cherry tomatoes, sliced in half -2 bell peppers, sliced -1 jalapeno pepper, sliced -2 bunches romaine lettuce, chopped -optional salsa for dressing Directions: Step 1: Make the Quick Pickled Onions by placing all of the ingredients in a mason jar. Cover, shake and let set for 20 minutes. Step 2: Make the raw walnut taco “meat” by placing the sun-dried tomatoes in a small bowl with warm water. Set aside to soak for 5 minutes. Step 3: In the meantime, add the walnuts to a food processor and pulse into a fine meal (being careful not to blend it into a butter; some large pieces will give the “meat” texture). Set aside in a medium bowl. Step 4: Once the sun-dried tomatoes are finished soaking, reserve the water and them to the food processor with the remaining seasoning. Pulse to form a smooth paste. Then, add small amounts of the reserved water until it turns into a “sauce” similar to marinara. Mix the “sauce” in with the walnuts in the medium bowl to form the taco “meat”. Step 5: Build the salad by placing the romaine lettuce in 4 individual bowls. Top with desired amounts the taco “meat”, cherry tomatoes, bell pepper slices, jalapeno slices, pickled onions and optional salsa as a dressing. WALNUT TACO MEATLESS PIZZA with SUPERSEED LIFE CRUST Makes: 1 pizza  Ingredients: Walnut Taco “Meat” -3 C raw walnuts -2/3 C sun-dried tomatoes (packaged dry; not in oil) -4 cloves minced garlic -1 T smoked paprika -1 T cumin -1 T chili powder -2 tsp coconut sugar -2 tsp nutritional yeast -1/2 tsp salt -1/4 – 1/2 C of water Toppings -8 oz fresh mozzarella, sliced -1/4 C cheddar cheese, shredded -2 bell peppers, sliced -1 avocado, sliced -optional cilantro as garnish Crust -1 SUPERSEED Life Pizza Crust Directions:  Step 1: Pre-bake the crust at 400 degrees Fahrenheit for 5 minutes. In the meantime, slice the cheese and vegetables if you haven’t already. Step 2: Make the raw walnut taco “meat” by placing the sun-dried tomatoes in a small bowl with warm water. Set aside to soak for 5 minutes. Step 3: While the tomatoes soak, add the walnuts to a food processor and pulse into a fine meal (being careful not to blend it into a butter; some large pieces will give the “meat” texture”). Set aside in a medium bowl. Step 4: Once the sun-dried tomatoes are finished soaking, reserve the water and them to the food processor with the remaining seasoning. Pulse to form a smooth paste. Then, add small amounts of the reserved water until it turns into a “sauce” similar to marinara. Mix the “sauce” in with the walnuts in the medium bowl to form the taco “meat”. Step 5: After pre-baking the crust, remove it from the oven and assemble the toppings. Ladle on desired amount of pizza sauce, cheese and bell peppers. Place back in the oven for 15-17 minutes; option to broil for an additional 2-3 minutes to get the cheese toasty and brown. Remove from the oven and top with the taco “meat”, avocado slices and optional cilantro. Walnut Taco “Meat” Breakfast Tacos Makes: 6-8 tacos Ingredients: Walnut Taco “Meat” -3 C raw walnuts -2/3 C sun-dried tomatoes (packaged dry; not in oil) -4 cloves minced garlic -1 T smoked paprika -1 T cumin -1 T chili powder -2 tsp coconut sugar -2 tsp nutritional yeast -1/2 tsp salt -1/4 – 1/2 C of water Toppings -6-8 Vital Farms pasture-raised eggs -2-3 Roma tomatoes, diced -2 jalapeno peppers, sliced -optional salsa verde and cilantro for garnish Tortillas -6-8 Maria and Ricardo’s Whole Wheat Plus Tortillas for added fiber and protein Directions: Step 1: Make the raw walnut taco “meat” by placing the sun-dried tomatoes in a small bowl with warm water. Set aside to soak for 5 minutes. Step 2: While the tomatoes soak, add the walnuts to a food processor and pulse into a fine meal (being careful not to blend it into a butter; some large pieces will give the “meat” texture”). Set aside in a medium bowl. Step 3: Once the sun-dried tomatoes are finished soaking, reserve the water and them to the food processor with the remaining seasoning. Pulse to form a smooth paste. Then, add small amounts of the reserved water until it turns into a “sauce” similar to marinara. Mix the “sauce” in with the walnuts in the medium bowl to form the taco “meat”. Step 4: Scramble the eggs and slice the vegetables if you haven’t already. Set aside the eggs. Step 5: Assemble the tacos by layering the scrambled eggs, walnut taco “meat” in the tortillas. Top with desired amount of diced tomatoes, jalapeno slices and optional salsa as well as cilantro. Also great with guac…but what isn’t?!

The post Nuts…for Nuts and Seeds! appeared first on The Shooks Life.

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Don’t tell me it’s not Taco Tuesday…I don’t need that kind of negativity in my life. What I DO want to taco ’bout is how every day can be Taco Tuesday, how walnuts can be ‘meat’ and how seeds can be ‘pizza’. Yes, dreams do come true. Keep these secrets to yourself because you will NOT want to share! A plant-based diet can be easy, delicious and satisfying. Read on for the dEATs!

In all candor, I don’t follow a completely plant-based diet. But, I have been trying to reduce my consumption of meat for both health and environmental reasons. Plus, I love a good challenge in the kitchen! When I first started to explore more meatless options I quickly found myself 1.) bored of the limited options 2.) overwhelmed by complicated ‘scratch’ recipes and 3.) disgusted by all the garbage ingredients in convenient packaged foods. So what’s a girl to do? Eat veggie burgers and quinoa all day every day? Or become a rabbit nibbling on veggies and unfulfilled? I don’t give up that easy. And hanger is not an option.

As I started to explore beyond tofu, I could not believe how many things you can do with nuts and seeds! These nutritional powerhouses are incredibly underrated, underexplored and are a massively untapped source of plant-based protein!

The Wonders of Nuts & Seeds as a Source of Plant-Based Protein

1.) Walnuts: According to WebMD, a handful of walnuts (about 14 halves) contains 4 grams of protein, 18 grams of fat that will keep you full and just 185 calories. Plus, they’re the only nuts that are high in heart-healthy omega-3’s. Walnuts can be easily ground up to form the base for burgers, taco ‘meat’ (recipe below) or pie crust.

2.) Cashews: A similar amount of cashews (1 ounce = 18 cashews) contains 5 grams of protein, 12 grams of fat and 157 calories per an article from Healthline. While cashews are lower in fiber and higher in carbs than other nuts like almonds, they have plenty of other vitamins and minerals like copper and iron to support blood health and lutein for eye health. Raw cashews can be soaked overnight to make cheesecake, ricotta or a hummus-like dip.

3.) Flax Seeds: Just a tablespoon of flax seed added to smoothies, oatmeal or sprinkled on a salad adds 1.3 grams of protein, only 3 grams of fat and 37 calories according to Healthline. They’re also a good source of heart-healthy omega-3’s and fiber to keep you full – one tablespoon provides 8-12% of your daily needs.

4.) Chia Seeds: This ‘superfood’ is popping up everywhere because it’s a powerhouse of nutrients. Per Delish, a serving (2 tablespoons) provides 4 grams of protein, more calcium once for once than most dairy products and almost all of the carbs are in the form of filling fiber. I’m a huge fan of chia puddings, which are an easy overnight dessert or breakfast that is raw and Whole30 compliant. Check out my Lemon Blueberry Chia Pudding, Coconut Cacao Chia Pudding, Pumpkin Chia Pudding or just search “Chia Pudding” on my site for oodles of more recipes!

5.) Pumpkin Seeds: These often forgotten seeds provide a ridiculous amount of nutrients in a single 1-ounce serving including 7 grams of protein, 23% of your daily iron and is one of the best natural sources of magnesium. In fact, according to Healthline, 79% of the population doesn’t get enough magnesium, which is critical to maintaining blood sugar and blood pressure levels. I love it as a topping on salads, oatmeal or toast!

There are tons of other nuts and seeds that are a good source of protein and other minerals, but those are some of my daily favs. Also, using nuts and seeds as a source of protein doesn’t mean lots of time in the kitchen! You’ll find my raw walnut taco ‘meat’ to be super simple and it only requires a blender or food processor! Plus, one of my new favorite food finds is the seed-based crust from SUPERSEED Life. It’s keto-friendly, grain-free, completely vegan and completely delicious! Fact: even my husband, who is often skeptical of grain-free foods, loved this crust!

Start living your best plant-based life with these recipes for a RAW TACO BOWL, TACO PIZZA and BREAKFAST TACOS!

RAW VEGAN WALNUT TACO BOWL
Serves: 4

Ingredients:
Walnut Taco “Meat”
-3 C raw walnuts
-2/3 C sun-dried tomatoes (packaged dry; not in oil)
-4 cloves minced garlic
-1 T smoked paprika
-1 T cumin
-1 T chili powder
-2 tsp coconut sugar
-2 tsp nutritional yeast
-1/2 tsp salt
-1/4 – 1/2 C of water
Quick Pickled Onion
– 1/2 large red onion, thinly sliced
– 1/2 T coconut or regular sugar
– 3/4 tsp salt
– 1/4 C apple cider vinegar
Salad Fixings
-1 pint of cherry tomatoes, sliced in half
-2 bell peppers, sliced
-1 jalapeno pepper, sliced
-2 bunches romaine lettuce, chopped
-optional salsa for dressing

Directions:
Step 1: Make the Quick Pickled Onions by placing all of the ingredients in a mason jar. Cover, shake and let set for 20 minutes.
Step 2: Make the raw walnut taco “meat” by placing the sun-dried tomatoes in a small bowl with warm water. Set aside to soak for 5 minutes.
Step 3: In the meantime, add the walnuts to a food processor and pulse into a fine meal (being careful not to blend it into a butter; some large pieces will give the “meat” texture). Set aside in a medium bowl.
Step 4: Once the sun-dried tomatoes are finished soaking, reserve the water and them to the food processor with the remaining seasoning. Pulse to form a smooth paste. Then, add small amounts of the reserved water until it turns into a “sauce” similar to marinara. Mix the “sauce” in with the walnuts in the medium bowl to form the taco “meat”.
Step 5: Build the salad by placing the romaine lettuce in 4 individual bowls. Top with desired amounts the taco “meat”, cherry tomatoes, bell pepper slices, jalapeno slices, pickled onions and optional salsa as a dressing.

WALNUT TACO MEATLESS PIZZA with SUPERSEED LIFE CRUST
Makes: 1 pizza 

Ingredients:
Walnut Taco “Meat”
-3 C raw walnuts
-2/3 C sun-dried tomatoes (packaged dry; not in oil)
-4 cloves minced garlic
-1 T smoked paprika
-1 T cumin
-1 T chili powder
-2 tsp coconut sugar
-2 tsp nutritional yeast
-1/2 tsp salt
-1/4 – 1/2 C of water
Toppings
-8 oz fresh mozzarella, sliced
-1/4 C cheddar cheese, shredded
-2 bell peppers, sliced
-1 avocado, sliced
-optional cilantro as garnish
Crust
-1 SUPERSEED Life Pizza Crust

Directions: 
Step 1: Pre-bake the crust at 400 degrees Fahrenheit for 5 minutes. In the meantime, slice the cheese and vegetables if you haven’t already.
Step 2: Make the raw walnut taco “meat” by placing the sun-dried tomatoes in a small bowl with warm water. Set aside to soak for 5 minutes.
Step 3: While the tomatoes soak, add the walnuts to a food processor and pulse into a fine meal (being careful not to blend it into a butter; some large pieces will give the “meat” texture”). Set aside in a medium bowl.
Step 4: Once the sun-dried tomatoes are finished soaking, reserve the water and them to the food processor with the remaining seasoning. Pulse to form a smooth paste. Then, add small amounts of the reserved water until it turns into a “sauce” similar to marinara. Mix the “sauce” in with the walnuts in the medium bowl to form the taco “meat”.
Step 5: After pre-baking the crust, remove it from the oven and assemble the toppings. Ladle on desired amount of pizza sauce, cheese and bell peppers. Place back in the oven for 15-17 minutes; option to broil for an additional 2-3 minutes to get the cheese toasty and brown. Remove from the oven and top with the taco “meat”, avocado slices and optional cilantro.

Walnut Taco “Meat” Breakfast Tacos
Makes: 6-8 tacos

Ingredients:
Walnut Taco “Meat”
-3 C raw walnuts
-2/3 C sun-dried tomatoes (packaged dry; not in oil)
-4 cloves minced garlic
-1 T smoked paprika
-1 T cumin
-1 T chili powder
-2 tsp coconut sugar
-2 tsp nutritional yeast
-1/2 tsp salt
-1/4 – 1/2 C of water
Toppings
-6-8 Vital Farms pasture-raised eggs
-2-3 Roma tomatoes, diced
-2 jalapeno peppers, sliced
-optional salsa verde and cilantro for garnish
Tortillas
-6-8 Maria and Ricardo’s Whole Wheat Plus Tortillas for added fiber and protein

Directions:
Step 1: Make the raw walnut taco “meat” by placing the sun-dried tomatoes in a small bowl with warm water. Set aside to soak for 5 minutes.
Step 2: While the tomatoes soak, add the walnuts to a food processor and pulse into a fine meal (being careful not to blend it into a butter; some large pieces will give the “meat” texture”). Set aside in a medium bowl.
Step 3: Once the sun-dried tomatoes are finished soaking, reserve the water and them to the food processor with the remaining seasoning. Pulse to form a smooth paste. Then, add small amounts of the reserved water until it turns into a “sauce” similar to marinara. Mix the “sauce” in with the walnuts in the medium bowl to form the taco “meat”.
Step 4: Scramble the eggs and slice the vegetables if you haven’t already. Set aside the eggs.
Step 5: Assemble the tacos by layering the scrambled eggs, walnut taco “meat” in the tortillas. Top with desired amount of diced tomatoes, jalapeno slices and optional salsa as well as cilantro. Also great with guac…but what isn’t?!

The post Nuts…for Nuts and Seeds! appeared first on The Shooks Life.

]]> https://theshookslife.com/2019/07/28/nuts-for-nuts-and-seeds/feed/ 6 2832 Im{pasta}bly easy meal prep https://theshookslife.com/2019/07/15/impastably-easy-meal-prep/ https://theshookslife.com/2019/07/15/impastably-easy-meal-prep/#comments Tue, 16 Jul 2019 00:00:07 +0000 https://theshookslife.com/?p=2809 Pasta lovers, imma ’bout to flip your world UPSIDE DOWN with this completely whole food, plant-based and low carb spaghetti squash carbonara. Im(pasta)ble you say? Oh yes way. Golden bundles of spaghetti squash sub for traditional noodles and a cashew-based ricotta lends creaminess to this dish topped with portabella mushrooms and a generous crack of the pepper mill. I’ve been dreaming this dish up for months after visiting The Butcher’s Daughter in LA and finally recreated the magic. Plus, no oven meal prep is what Texas dreams are made of in the summer. Get the dEATs for this Whole30 and keto-friendly recipe below, along with my pro meal prepping tips! Friends, it’s been a WHILE! June was cray cray with a capital C, but I am BACK and you better believe I’ve been stocking up all kinds of recipe ideas. First, I was in Seattle conducting research on breakfast habits, then it was onto Minneapolis to do shopalongs (yes, I get paid to grocery shop with people!) and finally, the Fancy Food Show in New York! This trade show takes place every winter in San Francisco and summer in New York and showcases the latest food and beverage innovations. The biggest trends? Loads of functional foods (sleep elixirs, probiotics for digestive health, CBS for stress relief), avoidance of allergens (gluten-free, lactose-free, peanut-free) and plant-based everything (eggplant banana and mushroom jerky, oh my!). While I don’t fully subscribe to a plant-based diet, I do try to abide by Michael Pollan’s 3 simple rules: eat real food, not too much, mostly plants. And I’m ready to get back to being a law-abiding eater after all this travel, which most definitely veered me off this path. I just can’t say no to cheesecake, what can I say? Beyond the health benefits, another bonus of a mostly plant-based diet means that it often means I don’t have to turn on my oven. In Texas, in July, that’s MAJOR. And this Whole30 and keto-friendly plant-based carbonara did just the trick to get me back on track. So how do I meal prep like a pro without spending insane amounts of time in the kitchen? I got you. Check out my pro tips. 6 Tips to Meal Prep Like a Pro: 1.) Put It On Your Calendar: Just like you’d put any meeting on a calendar during the week, put your meal prep time on the calendar Sunday (or whatever day of the week) to make the commitment. I’ll also put each meal on my Google calendar so 1.) I always know what’s for dinner 2.) I can plan ahead to have the ingredients and 3.) I can group meals together that have common ingredients (more on that below). 2.) Versatility is the Secret Sauce: The secret to delicious meals every night of the week is to find 1 or maybe 2 sauces that you can prep in advance from scratch and use in a variety of different ways throughout the week. For example, this cashew ricotta is just as good with marinara or pesto, is an awesome veggie dip and also makes for a stellar toast topper with fresh summer tomatoes. Need more ideas? Check out some of the salad dressings from this post or sauces from my summer kebab post. 3.) Multi-Task Like a Boss: Time for a little honesty – you likely won’t get ALL your meal prep done during a 2-hour window on Sunday. Sorry not sorry for bursting your bubble. But, you can multi-task throughout the week to get ‘er done. For example, when I’m making steel cut oats on a Sunday morning to pack for breakfast for the week, I’m also roasting a whole sheet pan of vegetables. Or I’m hard boiling eggs or making a batch of quinoa. Whenever you’re in the kitchen, make it your goal to maximize the time and make at least two meals or meal components. 4.) Make Mega Batches: You’re also gonna have to learn to like leftovers. I HATED leftovers growing up, but now…every leftover is like a gift from the kitchen gods. Always make twice as much and refrigerate for lunches or pop in the freezer for the following week. 5.) Semi-Homemade Is More Than Semi-Ok: Anyone who tells you that you can ‘do it all, have it all’ is a big fat liar. We all need shortcuts. And no one should feel bad about it. Some of my favorite shortcuts? Store bought zoodles, pre-cooked quinoa, rotisserie chicken and canned beans. 6.) Allow For a “Whatever Night: Even I find planning every last meal a bit suffocating, so I always plan for a “whatever” night each week. Usually, there are more leftovers than expected, we decide to go out or we just need something simple like a meatless burger and frozen veggies. Keep some common staples in the freezer and pantry for those kinda nights. Well all have ’em. Feeling like a pro yet? Or maybe just hungry? Me too. Thankfully, that much-awaited recipe for my Whole30 and Keto-friendly carbonara is just below. Bon appetit! Spaghetti Squash and Cashew Ricotta “Carbonara” Serves: 2-3 Ingredients: – 1 spaghetti squash – 1 carton of portabella mushrooms – extra virgin olive oil Cashew Ricotta  – 1 1/2 cups of raw cashews, soaked in water overnight (or at least 4 hours) – 1/2 cup of water – 2 T nutritional yeast – 1 T apple cider vinegar – 1 clove of garlic – pinch of onion powder – salt and pepper to taste Directions:  Step 1: Make the spaghetti squash by slicing it in half horizontally with a sharp knife (note: you’ll have to use some muscle!). Place a damp paper towel on a microwave-safe plate and put the spaghetti squash halves on top, cut-side up. Microwave for 15 minutes, or until easily pierced with a fork. Once tender, set aside to cool. Step 2: Prep the mushrooms while the spaghetti squash cools by slicing into 1/4 inch thick pieces. Add olive oil to a pan on the stove top over medium heat. Once hot (a few drops of water should sizzle), add the mushrooms, season with salt and pepper, and stir occasionally until tender. Step 3: Make the cashew ricotta by placing all the ricotta ingredients in a food processor. Blend until creamy, scraping the sides. Set aside in a bowl. Step 4: Complete the dish by first removing the seeds and dried center tendrils of the spaghetti squash with a fork, leaving the tender edges in tact. Then, use the fork to scrape the interior sides of the spaghetti squash to release the “noodles”, scraping from the top edge down towards the center. Place the “noodles” in serving dishes, top with mushrooms, ricotta, a dash of olive oil, salt and pepper. Enjoy!

The post Im{pasta}bly easy meal prep appeared first on The Shooks Life.

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Pasta lovers, imma ’bout to flip your world UPSIDE DOWN with this completely whole food, plant-based and low carb spaghetti squash carbonara. Im(pasta)ble you say? Oh yes way. Golden bundles of spaghetti squash sub for traditional noodles and a cashew-based ricotta lends creaminess to this dish topped with portabella mushrooms and a generous crack of the pepper mill. I’ve been dreaming this dish up for months after visiting The Butcher’s Daughter in LA and finally recreated the magic. Plus, no oven meal prep is what Texas dreams are made of in the summer. Get the dEATs for this Whole30 and keto-friendly recipe below, along with my pro meal prepping tips!

Friends, it’s been a WHILE! June was cray cray with a capital C, but I am BACK and you better believe I’ve been stocking up all kinds of recipe ideas. First, I was in Seattle conducting research on breakfast habits, then it was onto Minneapolis to do shopalongs (yes, I get paid to grocery shop with people!) and finally, the Fancy Food Show in New York! This trade show takes place every winter in San Francisco and summer in New York and showcases the latest food and beverage innovations. The biggest trends? Loads of functional foods (sleep elixirs, probiotics for digestive health, CBS for stress relief), avoidance of allergens (gluten-free, lactose-free, peanut-free) and plant-based everything (eggplant banana and mushroom jerky, oh my!).

While I don’t fully subscribe to a plant-based diet, I do try to abide by Michael Pollan’s 3 simple rules: eat real food, not too much, mostly plants. And I’m ready to get back to being a law-abiding eater after all this travel, which most definitely veered me off this path. I just can’t say no to cheesecake, what can I say? Beyond the health benefits, another bonus of a mostly plant-based diet means that it often means I don’t have to turn on my oven. In Texas, in July, that’s MAJOR. And this Whole30 and keto-friendly plant-based carbonara did just the trick to get me back on track.

So how do I meal prep like a pro without spending insane amounts of time in the kitchen? I got you. Check out my pro tips.

6 Tips to Meal Prep Like a Pro:

1.) Put It On Your Calendar: Just like you’d put any meeting on a calendar during the week, put your meal prep time on the calendar Sunday (or whatever day of the week) to make the commitment. I’ll also put each meal on my Google calendar so 1.) I always know what’s for dinner 2.) I can plan ahead to have the ingredients and 3.) I can group meals together that have common ingredients (more on that below).

2.) Versatility is the Secret Sauce: The secret to delicious meals every night of the week is to find 1 or maybe 2 sauces that you can prep in advance from scratch and use in a variety of different ways throughout the week. For example, this cashew ricotta is just as good with marinara or pesto, is an awesome veggie dip and also makes for a stellar toast topper with fresh summer tomatoes. Need more ideas? Check out some of the salad dressings from this post or sauces from my summer kebab post.

3.) Multi-Task Like a Boss: Time for a little honesty – you likely won’t get ALL your meal prep done during a 2-hour window on Sunday. Sorry not sorry for bursting your bubble. But, you can multi-task throughout the week to get ‘er done. For example, when I’m making steel cut oats on a Sunday morning to pack for breakfast for the week, I’m also roasting a whole sheet pan of vegetables. Or I’m hard boiling eggs or making a batch of quinoa. Whenever you’re in the kitchen, make it your goal to maximize the time and make at least two meals or meal components.

4.) Make Mega Batches: You’re also gonna have to learn to like leftovers. I HATED leftovers growing up, but now…every leftover is like a gift from the kitchen gods. Always make twice as much and refrigerate for lunches or pop in the freezer for the following week.

5.) Semi-Homemade Is More Than Semi-Ok: Anyone who tells you that you can ‘do it all, have it all’ is a big fat liar. We all need shortcuts. And no one should feel bad about it. Some of my favorite shortcuts? Store bought zoodles, pre-cooked quinoa, rotisserie chicken and canned beans.

6.) Allow For a “Whatever Night: Even I find planning every last meal a bit suffocating, so I always plan for a “whatever” night each week. Usually, there are more leftovers than expected, we decide to go out or we just need something simple like a meatless burger and frozen veggies. Keep some common staples in the freezer and pantry for those kinda nights. Well all have ’em.

Feeling like a pro yet? Or maybe just hungry? Me too. Thankfully, that much-awaited recipe for my Whole30 and Keto-friendly carbonara is just below. Bon appetit!

Spaghetti Squash and Cashew Ricotta “Carbonara”
Serves: 2-3

img_8824

Ingredients:
– 1 spaghetti squash
– 1 carton of portabella mushrooms
– extra virgin olive oil
Cashew Ricotta 
– 1 1/2 cups of raw cashews, soaked in water overnight (or at least 4 hours)
– 1/2 cup of water
– 2 T nutritional yeast
– 1 T apple cider vinegar
– 1 clove of garlic
– pinch of onion powder
– salt and pepper to taste

Directions: 
Step 1: Make the spaghetti squash by slicing it in half horizontally with a sharp knife (note: you’ll have to use some muscle!). Place a damp paper towel on a microwave-safe plate and put the spaghetti squash halves on top, cut-side up. Microwave for 15 minutes, or until easily pierced with a fork. Once tender, set aside to cool.
Step 2: Prep the mushrooms while the spaghetti squash cools by slicing into 1/4 inch thick pieces. Add olive oil to a pan on the stove top over medium heat. Once hot (a few drops of water should sizzle), add the mushrooms, season with salt and pepper, and stir occasionally until tender.
Step 3: Make the cashew ricotta by placing all the ricotta ingredients in a food processor. Blend until creamy, scraping the sides. Set aside in a bowl.
Step 4: Complete the dish by first removing the seeds and dried center tendrils of the spaghetti squash with a fork, leaving the tender edges in tact. Then, use the fork to scrape the interior sides of the spaghetti squash to release the “noodles”, scraping from the top edge down towards the center. Place the “noodles” in serving dishes, top with mushrooms, ricotta, a dash of olive oil, salt and pepper. Enjoy!

The post Im{pasta}bly easy meal prep appeared first on The Shooks Life.

]]> https://theshookslife.com/2019/07/15/impastably-easy-meal-prep/feed/ 13 2809 Whole30 Survival Guide: Part Three https://theshookslife.com/2019/01/13/whole30-survival-guide-part-three/ https://theshookslife.com/2019/01/13/whole30-survival-guide-part-three/#comments Mon, 14 Jan 2019 02:00:47 +0000 https://theshookslife.com/?p=2113 Holy shakshuka! We’re almost halfway to Whole30! If you thought there would be a turning where it just got easy…you’d likely be disappointed. Sorry not sorry to reveal the awful truth that the rollercoaster isn’t over yet and there will be days (or hours) where you feel like king of the world and others where you are seriously considering ending your Whole30 run. I’m guilty too. So together, let’s stick with it and gobble up these Whole30 delights in my Whole30 Survival Guide: Part Three. # Whole30 Snacks By now your love (or hatred) for vegetables is likely boundless, you’ve mastered every type of breakfast sweet potato hash there ever was and either the monotony is soothing if you like routine, or driving you nuts if you’re a variety monster like me. However, hopefully there are things you’re starting to enjoy about Whole30, like the mid-afternoon sugar pangs that have started to subside (holy crapola our bodies have learned how to survive off something other than sugar for energy!) or increasing energy levels (amazing what food with substance can do) or maybe even seeing outward benefits (hello radiant skin). Let’s remind ourselves of all these good benefits to keep us on track and start thinking what life after Whole30 might look like. Life after Whole30…have you thought about it yet? What might you take away from this venture? What bad habits can you start to nix and what good ones can you incorporate into your everyday? For me, it’s more mindful snacking and skipping that nightly glass of wine. Don’t get me wrong, I will definitely still indulge in some vino, but it will be less habitual and more joyful. I’ve also given some thought to Paleo. My take on Paleo is that it’s a more sustainable version of Whole30 that allows you to incorporate foods back into your diet that aren’t going to upset your system or cause you to go haywire (for example, if dairy doesn’t bother you, you can have that Greek yogurt, but if pancakes always mean endless stacks, you stay away from them even if they include compliant ingredients like almond flour). Here’s a quick synopsis comparing the two: Whole30 Restrictions: -No sugar, real or artificial. -No alcohol, even in cooking. -No grains or gluten-free pseudo grains. -No legumes or peanuts. -No dairy, cow or sheep. -No baked goods, junk food or treats that contain “approved” ingredients. For example, pancakes. The goal is to break the craving, not replace it with coconut flour pancakes. Paleo Restrictions: -No refined sugar (allows for honey, maple syrup and coconut sugar). -Limited less processed alcohol (red wine, ciders, distilled spirits like vodka, gin & tequila without sugary mixers). -No grains (however, you can make Paleo-friendly breads with ingredients like almond flour and coconut flour). -No legumes or peanuts. -No dairy, cor or sheep. -Baked goods and treats with approved ingredients are allowed such as these Paleo Apple Hand Pies, this Chocolate Avocado Mousse, these Corn Bread Muffins or Paleo Banana Muffins. The intent of Paleo is to eat like our ancestors, but in today’s modern world – more whole foods, but also conventional foods with clean ingredients. That’s something I can definitely get behind, especially if occasional non-compliant ingredients are allowed. I’ve done Whole30 before, so I know my triggers (sugar and dairy are no bueno for my skin) but for the most part, my body is happy. So, be choiceful of what works for you. If intuitive eating (eating what is right for your body) is more your jam and you’re done with restrictions, go for it. Start to think about what you might take away from this experience though. Now for the recipes! See below for some of my fav new editions to my Whole30 repertoire. Note that the red pepper crema that is paired with the cauli steak is AWESOME as a veggie dip too, especially if you’ve been missing hummus. I hope you enjoy these as much as I did! Whole30 Harissa Shakshuka with Cashew Ricotta (optional) Serves: 4-6 Ingredients: Shakshuka – 3 T EVOO – 1 yellow onion, chopped – 1 red bell pepper, seeded and diced – 3 cloves of garlic, minced – 1 (28oz) can of crushed tomatoes – 1 tsp ground cumin – 1 tsp smoked paprika – 2 T harissa paste – 2 generous handfuls of fresh spinach – 3/4 tsp salt – 1/4 tsp black pepper -6  large eggs Cashew Ricotta (optional) -1 1/2 C cashews, soaked overnight (or at least 4 hours) -1/2 C water -1 T apple cider vinegar or lemon juice -1 clove of garlic -2 T nutritional yeast -dash of onion powder, salt and pepper Directions: Step 1: Heat oven to 375 degrees. Step 2: Make the cashew ricotta, if including it in the recipe (highly recommended!) – this will add a creamy texture and temper the heat of the harissa, but you can certainly omit. Add all of the ricotta ingredients to a food processor and pulse until smooth and creamy. Scoop into a small bowl and set aside. Step 3: Make the shakshuka by heating the olive oil in a large dutch oven or cast iron skillet over medium heat. Add the diced onions and red bell peppers. Cook stirring occasionally until softened – about 10-15 minutes. Add the garlic and cook until tender and fragrant, stirring frequently – about 1-2 minutes. Stir in the remaining ingredients through the black pepper and allow to simmer until the sauce thickens, about 10 minutes. Step 3:  Create 6 small divots in the sauce. Gently crack the eggs in each of the divots. Transfer to the oven and bake until the eggs are just set, 7 to 10 minutes. Serve with pita bread, challah or other bread of your choice (shown with Simple Mills flatbread). Cinnamon Persimmon Chia Pudding Serves: 3-4 Ingredients: Vanilla Cinnamon Chia Pudding – 1 1/2 C unsweetened vanilla almond milk – 1/2 tsp vanilla extract – 1/4 tsp cinnamon – sprinkle of cardamon – 1/4 C + 2 T chia seeds Persimmon Puree  – 3 very ripe persimmons, stems removed – 1/8-1/4 tsp cinnamon Directions: Step 1: Make the chia pudding by adding the almond milk and seasonings to a mason jar. Stir to combine. Add the chia seeds and stir until evenly distributed. Place in the refrigerator overnight. Note that I always recommend adding the chia seeds after you’ve mixed everything else together because the seeds very quickly start to clump and adhere to the mixture. Combining the other ingredients first ensure more even distribution of the flavoring. Step 2: Make the persimmon puree by placing large chunks of the persimmon into a food processor with the cinnamon. Pulse until it is the texture of chunky applesauce. I include the peels in my puree, but you can opt to remove beforehand. Note: make sure the persimmon is super ripe (almost mushy in texture like an overly ripe plum) otherwise the flavor will be too bitter and it will be tough to blend. Cauliflower Steak with Roasted Red Pepper Crema Serves: 2-4 depending on size of cauliflower head Ingredients: Cauliflower Steak – 1 head of cauliflower – EVOO – 3 cloves of garlic – Italian herb mix – Salt and pepper Roasted Red Pepper Crema – 1 red bell pepper, roasted (I bought a jar from Trader Joe’s) – 1 C raw cashews soaked overnight in the fridge – 1/2 C of water – 1 clove of garlic (or 1 tsp of jarred, minced garlic) – 1 tsp smoked paprika – 1 tsp nutritional yeast – 1/2 tsp salt – freshly ground black pepper, to taste – optional: 1 scoop of Vital Proteins Collagen Peptides Extras (optional) -Kale or broccoli sprouts -Chopped pistachios or pumpkin seeds Directions: Step 1: Pre-heat the oven to 400 degrees Fahrenheit. Remove the leaves from the head of the cauliflower, keeping the core intact. Place the cauliflower core side down on a cutting board and slice into 1/2 inch thick slices starting from the center. I can generally get 2 full “steaks” from a small head of cauliflower or 4 from a large head. Place the cauliflower steaks and remaining florets on a sheet pan dusted with extra virgin olive oil. Step 2: Combine the olive oil, 1 tsp of the Italian herb mix and the minced garlic in a small bowl. Brush the olive oil mixture liberally on the cauliflower steaks and florets. Sprinkle with salt, pepper and more Italian herbs if you like. Place in the oven and roast for 15-20 minutes. Option to flip midway through, but I didn’t find it necessary. Step 3: While the cauliflower steaks roast, make the roasted red pepper crema by adding all of the ingredients to a food processor. Pulse until the texture is creamy, adding more water if the mixture is too thick. Step 4: Assemble the cauliflower steaks by liberally spreading the roasted red pepper crema on each of the serving plates. Lay a cauliflower steak on top of each of the plates with the crema. Option to sprinkle each steak with sprouts of your choice as well as crushed pistachios or pumpkin seeds (also known as pepitas). Serve with the remaining cauliflower florets and an additional side of choice (I like to serve with roasted Brussels sprouts, but a creamy soup would be nice as well). Banana Sushi Ingredients: – 1 banana – Nut butter of choice – Hemp seeds, or coating of choice Directions: Step 1: Peel the banana and roll it in your favorite nut butter (sunflower seed butter shown). Step 2: Sprinkle your favorite coating on top such as hemp seeds (shown), coconut shreds, crushed nuts or, if you’re not doing Whole30, chocolate chips or sprinkles. Step 3: Slice into coins and enjoy immediately, or freeze for later.     Superfood Truffles Ingredients: – 1 C medjool dates – 1 C shredded coconut – 2 T coconut oil – 1/4 C Navitas Organics Maca Powder – Pinch of salt – Coating options: shredded coconut, crushed pistachios, cacao powder Directions: Step 1: Place all of the truffle ingredients in a food processor, roll into balls. Step 2: Option to roll the truffles in your favorite coatings as shown!     Bacon, Butternut & Beet Harvest Salad Serves: 4 Ingredients: -1 medium butternut squash -4 beets -1 package of bacon -1 bag of arugula -1/2 C of pecan pieces -1 shallot, small diced -2 T of apple cider vinegar -salt and pepper to taste Directions: Step 1: Pre-heat the oven to 375 degrees Fahrenheit. Place aluminum foil over a baking sheet. Add the pecan pieces to the baking sheet and mix with a little vegetable oil and sea salt. Once coated, place the baking sheet in the oven for 7-10 minutes, or until the nuts are fragrant and toasted. Set aside in a small bowl. Step 2: Increase the oven temperature to 400 degree Fahrenheit. Peel the butternut squash, scoop out the “guts”, then slice into 1-inch cubes (for tips on cutting/prepping, see this post with a non-Whole30 version of the recipe). Do the same with the beets, rinsing, peeling and slicing into 1-inch cubes. Place on the same baking sheet that was used for the nuts. Coat in vegetable oil and sea salt, placing in the oven for 40 minutes to roast, flipping halfway through. The vegetables are done when easily pierced with a fork. Option to roast under the broiler on high for 1-2 minutes to get a crispy outer coating. Place in a medium bowl. Step 3: Crisp the bacon slices in a pan, making sure to reserve the drippings in a glass measuring cup or jar. Once the bacon is crisped, place on a paper towel lined plate to cool. When cool, use a kitchen sheers to slice into 1-inch pieces atop the bowl with the roasted butternut squash and beets. Step 4: Make the dressing by drizzling the reserved bacon drippings in the fry pan (about 1/4 C) and heating over medium on the stove top. Add the diced shallots,...

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]]> Whole30 Snacks

Holy shakshuka! We’re almost halfway to Whole30! If you thought there would be a turning where it just got easy…you’d likely be disappointed. Sorry not sorry to reveal the awful truth that the rollercoaster isn’t over yet and there will be days (or hours) where you feel like king of the world and others where you are seriously considering ending your Whole30 run. I’m guilty too. So together, let’s stick with it and gobble up these Whole30 delights in my Whole30 Survival Guide: Part Three. # Whole30 Snacks

img_7660

By now your love (or hatred) for vegetables is likely boundless, you’ve mastered every type of breakfast sweet potato hash there ever was and either the monotony is soothing if you like routine, or driving you nuts if you’re a variety monster like me. However, hopefully there are things you’re starting to enjoy about Whole30, like the mid-afternoon sugar pangs that have started to subside (holy crapola our bodies have learned how to survive off something other than sugar for energy!) or increasing energy levels (amazing what food with substance can do) or maybe even seeing outward benefits (hello radiant skin). Let’s remind ourselves of all these good benefits to keep us on track and start thinking what life after Whole30 might look like.

Life after Whole30…have you thought about it yet?

What might you take away from this venture? What bad habits can you start to nix and what good ones can you incorporate into your everyday? For me, it’s more mindful snacking and skipping that nightly glass of wine. Don’t get me wrong, I will definitely still indulge in some vino, but it will be less habitual and more joyful.

I’ve also given some thought to Paleo.

My take on Paleo is that it’s a more sustainable version of Whole30 that allows you to incorporate foods back into your diet that aren’t going to upset your system or cause you to go haywire (for example, if dairy doesn’t bother you, you can have that Greek yogurt, but if pancakes always mean endless stacks, you stay away from them even if they include compliant ingredients like almond flour). Here’s a quick synopsis comparing the two:

Whole30 Restrictions:
-No sugar, real or artificial.
-No alcohol, even in cooking.
-No grains or gluten-free pseudo grains.
-No legumes or peanuts.
-No dairy, cow or sheep.
-No baked goods, junk food or treats that contain “approved” ingredients. For example, pancakes. The goal is to break the craving, not replace it with coconut flour pancakes.

Paleo Restrictions:
-No refined sugar (allows for honey, maple syrup and coconut sugar).
-Limited less processed alcohol (red wine, ciders, distilled spirits like vodka, gin & tequila without sugary mixers).
-No grains (however, you can make Paleo-friendly breads with ingredients like almond flour and coconut flour).
-No legumes or peanuts.
-No dairy, cor or sheep.
-Baked goods and treats with approved ingredients are allowed such as these Paleo Apple Hand Pies, this Chocolate Avocado Mousse, these Corn Bread Muffins or Paleo Banana Muffins.

The intent of Paleo is to eat like our ancestors, but in today’s modern world – more whole foods, but also conventional foods with clean ingredients. That’s something I can definitely get behind, especially if occasional non-compliant ingredients are allowed. I’ve done Whole30 before, so I know my triggers (sugar and dairy are no bueno for my skin) but for the most part, my body is happy. So, be choiceful of what works for you. If intuitive eating (eating what is right for your body) is more your jam and you’re done with restrictions, go for it. Start to think about what you might take away from this experience though.

Now for the recipes! See below for some of my fav new editions to my Whole30 repertoire. Note that the red pepper crema that is paired with the cauli steak is AWESOME as a veggie dip too, especially if you’ve been missing hummus. I hope you enjoy these as much as I did!

Whole30 Harissa Shakshuka with Cashew Ricotta (optional)
Serves: 4-6
Ingredients:
Shakshuka
– 3 T EVOO
– 1 yellow onion, chopped
– 1 red bell pepper, seeded and diced
– 3 cloves of garlic, minced
– 1 (28oz) can of crushed tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 2 T harissa paste
– 2 generous handfuls of fresh spinach
– 3/4 tsp salt
– 1/4 tsp black pepper
-6  large eggs

Cashew Ricotta (optional)
-1 1/2 C cashews, soaked overnight (or at least 4 hours)
-1/2 C water
-1 T apple cider vinegar or lemon juice
-1 clove of garlic
-2 T nutritional yeast
-dash of onion powder, salt and pepper

Directions:
Step 1: Heat oven to 375 degrees.
Step 2: Make the cashew ricotta, if including it in the recipe (highly recommended!) – this will add a creamy texture and temper the heat of the harissa, but you can certainly omit. Add all of the ricotta ingredients to a food processor and pulse until smooth and creamy. Scoop into a small bowl and set aside.
Step 3: Make the shakshuka by heating the olive oil in a large dutch oven or cast iron skillet over medium heat. Add the diced onions and red bell peppers. Cook stirring occasionally until softened – about 10-15 minutes. Add the garlic and cook until tender and fragrant, stirring frequently – about 1-2 minutes. Stir in the remaining ingredients through the black pepper and allow to simmer until the sauce thickens, about 10 minutes.
Step 3:  Create 6 small divots in the sauce. Gently crack the eggs in each of the divots. Transfer to the oven and bake until the eggs are just set, 7 to 10 minutes. Serve with pita bread, challah or other bread of your choice (shown with Simple Mills flatbread).

Cinnamon Persimmon Chia Pudding
Serves: 3-4
Ingredients:
Vanilla Cinnamon Chia Pudding
– 1 1/2 C unsweetened vanilla almond milk
– 1/2 tsp vanilla extract
– 1/4 tsp cinnamon
– sprinkle of cardamon
– 1/4 C + 2 T chia seeds
Persimmon Puree 
– 3 very ripe persimmons, stems removed
– 1/8-1/4 tsp cinnamon

Directions:
Step 1: Make the chia pudding by adding the almond milk and seasonings to a mason jar. Stir to combine. Add the chia seeds and stir until evenly distributed. Place in the refrigerator overnight. Note that I always recommend adding the chia seeds after you’ve mixed everything else together because the seeds very quickly start to clump and adhere to the mixture. Combining the other ingredients first ensure more even distribution of the flavoring.
Step 2: Make the persimmon puree by placing large chunks of the persimmon into a food processor with the cinnamon. Pulse until it is the texture of chunky applesauce. I include the peels in my puree, but you can opt to remove beforehand. Note: make sure the persimmon is super ripe (almost mushy in texture like an overly ripe plum) otherwise the flavor will be too bitter and it will be tough to blend.

Cauliflower Steak with Roasted Red Pepper Crema
Serves: 2-4 depending on size of cauliflower head

Ingredients:
Cauliflower Steak
– 1 head of cauliflower
– EVOO
– 3 cloves of garlic
– Italian herb mix
– Salt and pepper
Roasted Red Pepper Crema
– 1 red bell pepper, roasted (I bought a jar from Trader Joe’s)
– 1 C raw cashews soaked overnight in the fridge
– 1/2 C of water
– 1 clove of garlic (or 1 tsp of jarred, minced garlic)
– 1 tsp smoked paprika
– 1 tsp nutritional yeast
– 1/2 tsp salt
– freshly ground black pepper, to taste
– optional: 1 scoop of Vital Proteins Collagen Peptides
Extras (optional)
-Kale or broccoli sprouts
-Chopped pistachios or pumpkin seeds

Directions:
Step 1: Pre-heat the oven to 400 degrees Fahrenheit. Remove the leaves from the head of the cauliflower, keeping the core intact. Place the cauliflower core side down on a cutting board and slice into 1/2 inch thick slices starting from the center. I can generally get 2 full “steaks” from a small head of cauliflower or 4 from a large head. Place the cauliflower steaks and remaining florets on a sheet pan dusted with extra virgin olive oil.
Step 2: Combine the olive oil, 1 tsp of the Italian herb mix and the minced garlic in a small bowl. Brush the olive oil mixture liberally on the cauliflower steaks and florets. Sprinkle with salt, pepper and more Italian herbs if you like. Place in the oven and roast for 15-20 minutes. Option to flip midway through, but I didn’t find it necessary.
Step 3: While the cauliflower steaks roast, make the roasted red pepper crema by adding all of the ingredients to a food processor. Pulse until the texture is creamy, adding more water if the mixture is too thick.
Step 4: Assemble the cauliflower steaks by liberally spreading the roasted red pepper crema on each of the serving plates. Lay a cauliflower steak on top of each of the plates with the crema. Option to sprinkle each steak with sprouts of your choice as well as crushed pistachios or pumpkin seeds (also known as pepitas). Serve with the remaining cauliflower florets and an additional side of choice (I like to serve with roasted Brussels sprouts, but a creamy soup would be nice as well).

Banana Sushi
img_1099
Ingredients:
– 1 banana
– Nut butter of choice
– Hemp seeds, or coating of choice

Directions:
Step 1: Peel the banana and roll it in your favorite nut butter (sunflower seed butter shown).
Step 2: Sprinkle your favorite coating on top such as hemp seeds (shown), coconut shreds, crushed nuts or, if you’re not doing Whole30, chocolate chips or sprinkles.
Step 3: Slice into coins and enjoy immediately, or freeze for later.

 

 

Superfood Truffles

Ingredients:
– 1 C medjool dates
– 1 C shredded coconut
– 2 T coconut oil
– 1/4 C Navitas Organics Maca Powder
– Pinch of salt
– Coating options: shredded coconut, crushed pistachios, cacao powder

Directions:
Step 1: Place all of the truffle ingredients in a food processor, roll into balls.
Step 2: Option to roll the truffles in your favorite coatings as shown!

 

 

Bacon, Butternut & Beet Harvest Salad
Serves: 4

Ingredients:
-1 medium butternut squash
-4 beets
-1 package of bacon
-1 bag of arugula
-1/2 C of pecan pieces
-1 shallot, small diced
-2 T of apple cider vinegar
-salt and pepper to taste

Directions:
Step 1: Pre-heat the oven to 375 degrees Fahrenheit. Place aluminum foil over a baking sheet. Add the pecan pieces to the baking sheet and mix with a little vegetable oil and sea salt. Once coated, place the baking sheet in the oven for 7-10 minutes, or until the nuts are fragrant and toasted. Set aside in a small bowl.
Step 2: Increase the oven temperature to 400 degree Fahrenheit. Peel the butternut squash, scoop out the “guts”, then slice into 1-inch cubes (for tips on cutting/prepping, see this post with a non-Whole30 version of the recipe). Do the same with the beets, rinsing, peeling and slicing into 1-inch cubes. Place on the same baking sheet that was used for the nuts. Coat in vegetable oil and sea salt, placing in the oven for 40 minutes to roast, flipping halfway through. The vegetables are done when easily pierced with a fork. Option to roast under the broiler on high for 1-2 minutes to get a crispy outer coating. Place in a medium bowl.
Step 3: Crisp the bacon slices in a pan, making sure to reserve the drippings in a glass measuring cup or jar. Once the bacon is crisped, place on a paper towel lined plate to cool. When cool, use a kitchen sheers to slice into 1-inch pieces atop the bowl with the roasted butternut squash and beets.
Step 4: Make the dressing by drizzling the reserved bacon drippings in the fry pan (about 1/4 C) and heating over medium on the stove top. Add the diced shallots, cooking until carmelized and browned. Remove from heat and swirl with the apple cider vinegar. Add to the bowl of roasted butternut squash, beets and bacon. Mix together with the arugula.
Step 5: Assemble the salad by layering the squash, beet and bacon mixture over a bed of arugula. Add the toasted pecans and enjoy!

That’s your week 3 roundup! It never gets easier, but each day we get closer to day 30. Stick with it, my friends! # Whole30 Snacks

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]]> https://theshookslife.com/2019/01/13/whole30-survival-guide-part-three/feed/ 3 2113 Living La Vida Lagom https://theshookslife.com/2018/12/18/living-la-vida-lagom/ https://theshookslife.com/2018/12/18/living-la-vida-lagom/#comments Wed, 19 Dec 2018 02:30:21 +0000 https://theshookslife.com/?p=2031 Inhale tacos, exhale the negativity. That my friends, is how you Taco Tuesday. Especially before the holidays. These Thai Tofu Tacos are loaded with crispy tofu, crunchy kale, rainbow carrot medallions, strips of red cabbage and bathed in a creamy Thai peanut sauce. That sauce may look familiar, for a reason. I’m embracing the Swedish concept of “Lagom”, which is the idea of “just enough” or finding balancing. For me, balance is cooking once…and finding a way to reinvent those same ingredients. So yesterday’s Thai Rainbow Quinoa Bowl becomes…tacos! Get all the dEATs on this recipe and the concept of lagom below to find your taco zen. It’s that time of year where we try to jam pack every type of social event into a span of 3 short weeks – cookie exchanges, holiday parties, ugly sweater gatherings, shopping sprees, you name it. And it can all be a little….overwhelming. I’ll admit that I’ve checked off approximately 5% of my holiday shopping and the clock is ticking with 7 days until Christmas. So in my procrastination, I’ve been reading all about 2019 trends and the Swedish concept of “lagom” or “just enough”. According to Greatist, lagom is expected to be a major health & wellness trend. In fact, it’s touted as the next “hygge” (read my post all about 2017’s cozy Danish trend here). To get a vibe for this concept, let’s turn to our familiar friend, Goldilocks. She wants not too much porridge (that would be wasteful) and not too little (how would she have the focus for her day?) and it also need not be too hot (again, energy waste). It’s all about balance, moderation, simplification and slowing down. Sign me up! Here are a few tips to embrace la vida lagom: 1.) Cook Once, Eat Twice: find that coveted work/life balance with recipes that allow you to cook once and eat like a king the rest of the week. This includes crock pot recipes that make large batches so you’ll have leftovers for lunch all week long, or freezer meals for later. You can also find recipes that use common ingredients, like this Thai peanut sauce, which is the highlight for my Thai Rainbow Quinoa Bowl recipe and these tacos. 2.) Adopt a Signature Look: deciding what to wear should not be a chore, but sometimes its so stressful and hard to keep up with the trends (yes, first world problems). Think about adopting a wardrobe of solid staples (like a white blouse or black turtleneck) that you can reinvent with accessories like a jeweled necklace, handkerchief, bold belt or cozy wrap. 3.) Initiate Walking Meetings: if you can’t fit in that workout and all those meetings, mash it up with walking/talking meetings. It allows you and your compadre to get some fresh air and reinvigorate that mind and body. 4.) Take a Break: self love was all the rage in 2018, and for good reason! We all need a mental refresh and shouldn’t feel selfish for getting our nails done, or just booking a conference room to check out for a few minutes. According to Psychology Today, these breaks can help you more effectively go about your day by resetting your mental track. Ever gone for a run and suddenly found the answer to a problem? Yup, that’s the magic of a mental break. 5.) Balanced Plates Over Fads: lagom is basically the opposite of extreme diets. According to Well and Good, everything in balance is exemplified by Swedish pizzerias, which often serve “pizzasallad”, a punchy cabbage salad, alongside the pizzas. It’s a fresh complement to the pizza and fills up the plate (and your belly) with something other than dough, that will also help with digestion. Now that we’re all experts on la vida lagom, let’s put it into practice with this recipe! Thai Tofu Tacos Serves: 4 Ingredients: Thai Peanut Sauce – One 13.5 oz can of full-fat, unsweetened coconut milk like Thai Kitchen – 1/4 C of red curry paste like Thai Kitchen – 3/4 C natural, creamy and unsweetened peanut butter like 365 Everyday – 3/4 C coconut sugar (or white refined sugar) – 2 T apple cider vinegar – 1/2 T salt – 1/2 C water Taco Fixings – One 14 oz block of extra firm tofu – One package of tortillas (like Maria and Ricardo’s Organic Blue Corn Tortillas) – 1 bag of Mann’s Kale Beet Blend (or chop kale, red cabbage & golden beets) – 1 bunch of rainbow carrots, cut into thin medallions – 1/3 C of roasted, salted peanuts, chopped Directions: Step 1: Make the crispy tofu by pre-heating the oven to 400 degrees Farenheit. Then, place the block of tofu on a bed of paper towels to soak up the liquid. Press another layer of paper towels on top to soak up more of the liquid. If you have the time, ideally you’d let it sit with a pan on top to continue to drain. If not, go ahead and slice into 1-inch cubes. Grease a sheet pan with some olive or coconut oil and place the cubes of tofu in a single layer on the sheet pan; season with salt and pepper. Place in the oven for 30 minutes, flipping every 10 minutes, or at least once midway through to get an even crisp on all sides. Step 2: Make the sauce by adding all of the ingredients to another small sauce pan over medium heat. Whisk until it comes to a gentle boil, then reduce the heat to low and allow to simmer for another 3-5 minutes whisking sporadically to ensure the bottom does not burn. Remove from heat and allow to cool to room temperature. Step 3: Assemble the tacos by layering the tofu and all the fixings in warmed tortillas (I like to place in the oven for a few minutes as long as you have it on). Dredge it in the Thai Peanut Sauce and set some aside for dipping too! You’ll have plenty of leftover sauce, so try that Thai Rainbow Quinoa Bowl too!

The post Living La Vida Lagom appeared first on The Shooks Life.

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Inhale tacos, exhale the negativity. That my friends, is how you Taco Tuesday. Especially before the holidays. These Thai Tofu Tacos are loaded with crispy tofu, crunchy kale, rainbow carrot medallions, strips of red cabbage and bathed in a creamy Thai peanut sauce. That sauce may look familiar, for a reason. I’m embracing the Swedish concept of “Lagom”, which is the idea of “just enough” or finding balancing. For me, balance is cooking once…and finding a way to reinvent those same ingredients. So yesterday’s Thai Rainbow Quinoa Bowl becomes…tacos! Get all the dEATs on this recipe and the concept of lagom below to find your taco zen. img_0694-1

It’s that time of year where we try to jam pack every type of social event into a span of 3 short weeks – cookie exchanges, holiday parties, ugly sweater gatherings, shopping sprees, you name it. And it can all be a little….overwhelming. I’ll admit that I’ve checked off approximately 5% of my holiday shopping and the clock is ticking with 7 days until Christmas. So in my procrastination, I’ve been reading all about 2019 trends and the Swedish concept of “lagom” or “just enough”. According to Greatist, lagom is expected to be a major health & wellness trend. In fact, it’s touted as the next “hygge” (read my post all about 2017’s cozy Danish trend here).

To get a vibe for this concept, let’s turn to our familiar friend, Goldilocks. She wants not too much porridge (that would be wasteful) and not too little (how would she have the focus for her day?) and it also need not be too hot (again, energy waste). It’s all about balance, moderation, simplification and slowing down. Sign me up!

Here are a few tips to embrace la vida lagom:

1.) Cook Once, Eat Twice: find that coveted work/life balance with recipes that allow you to cook once and eat like a king the rest of the week. This includes crock pot recipes that make large batches so you’ll have leftovers for lunch all week long, or freezer meals for later. You can also find recipes that use common ingredients, like this Thai peanut sauce, which is the highlight for my Thai Rainbow Quinoa Bowl recipe and these tacos.

2.) Adopt a Signature Look: deciding what to wear should not be a chore, but sometimes its so stressful and hard to keep up with the trends (yes, first world problems). Think about adopting a wardrobe of solid staples (like a white blouse or black turtleneck) that you can reinvent with accessories like a jeweled necklace, handkerchief, bold belt or cozy wrap.

3.) Initiate Walking Meetings: if you can’t fit in that workout and all those meetings, mash it up with walking/talking meetings. It allows you and your compadre to get some fresh air and reinvigorate that mind and body.

4.) Take a Break: self love was all the rage in 2018, and for good reason! We all need a mental refresh and shouldn’t feel selfish for getting our nails done, or just booking a conference room to check out for a few minutes. According to Psychology Today, these breaks can help you more effectively go about your day by resetting your mental track. Ever gone for a run and suddenly found the answer to a problem? Yup, that’s the magic of a mental break.

5.) Balanced Plates Over Fads: lagom is basically the opposite of extreme diets. According to Well and Good, everything in balance is exemplified by Swedish pizzerias, which often serve “pizzasallad”, a punchy cabbage salad, alongside the pizzas. It’s a fresh complement to the pizza and fills up the plate (and your belly) with something other than dough, that will also help with digestion.

Now that we’re all experts on la vida lagom, let’s put it into practice with this recipe!

Thai Tofu Tacos
Serves: 4

Ingredients:
Thai Peanut Sauce
– One 13.5 oz can of full-fat, unsweetened coconut milk like Thai Kitchen
– 1/4 C of red curry paste like Thai Kitchen
– 3/4 C natural, creamy and unsweetened peanut butter like 365 Everyday
– 3/4 C coconut sugar (or white refined sugar)
– 2 T apple cider vinegar
– 1/2 T salt
– 1/2 C water
Taco Fixings
– One 14 oz block of extra firm tofu
– One package of tortillas (like Maria and Ricardo’s Organic Blue Corn Tortillas)
– 1 bag of Mann’s Kale Beet Blend (or chop kale, red cabbage & golden beets)
– 1 bunch of rainbow carrots, cut into thin medallions
– 1/3 C of roasted, salted peanuts, chopped

Directions:
Step 1: Make the crispy tofu by pre-heating the oven to 400 degrees Farenheit. Then, place the block of tofu on a bed of paper towels to soak up the liquid. Press another layer of paper towels on top to soak up more of the liquid. If you have the time, ideally you’d let it sit with a pan on top to continue to drain. If not, go ahead and slice into 1-inch cubes. Grease a sheet pan with some olive or coconut oil and place the cubes of tofu in a single layer on the sheet pan; season with salt and pepper. Place in the oven for 30 minutes, flipping every 10 minutes, or at least once midway through to get an even crisp on all sides.
Step 2: Make the sauce by adding all of the ingredients to another small sauce pan over medium heat. Whisk until it comes to a gentle boil, then reduce the heat to low and allow to simmer for another 3-5 minutes whisking sporadically to ensure the bottom does not burn. Remove from heat and allow to cool to room temperature.
Step 3: Assemble the tacos by layering the tofu and all the fixings in warmed tortillas (I like to place in the oven for a few minutes as long as you have it on). Dredge it in the Thai Peanut Sauce and set some aside for dipping too!

You’ll have plenty of leftover sauce, so try that Thai Rainbow Quinoa Bowl too!

The post Living La Vida Lagom appeared first on The Shooks Life.

]]> https://theshookslife.com/2018/12/18/living-la-vida-lagom/feed/ 13 2031 Veggie Pow https://theshookslife.com/2018/08/27/veggie-pow/ https://theshookslife.com/2018/08/27/veggie-pow/#comments Tue, 28 Aug 2018 01:00:51 +0000 https://theshookslife.com/?p=1746 Dear Monday, I refuse to let you be boring. And this Kung Pao Veggie Fried rice delivers just the pow needed to kick start the week. Salty, spicy, sweet…need I say more? Cauliflower rice is anything but new – this version of veggie fried rice is all about the scintillating sauce…and the summer vegetables like sweet corn, yellow squash and zucchini that give this healthy version of takeout a fresh twist.  Soak up this sauce and the last drops of summer with the recipe below.  Hard to believe, but summer is officially on its way out the door. Sorry to be the bearer of bad news, but reality strikes! However, I’m committed to soaking up every last drop of sunshine…and summer produce that comes with it. I picked up this deep yellow summer squash and radiant green zucchini at the Farmer’s Market along with some fresh sweet corn. Often, I’ll pick up whatever looks good and is in season, then figure out my game plan afterwards. Usually I’ll slice summer squash and zucchini in medallions for an easy side, but I’ve been feeling in a bit of a rut as of late, so I was looking for a new spin on these summer gourds. I got to thinking about small dicing these veggies into a hash or…fried rice! And the sweet corn adds just the right crunch to take the “mush” out of cauliflower fried rice. I also received a bushel of brussel sprouts from my Imperfect Produce delivery this week, so thought this cruciferous veggie could add some further substance to the fried rice. I like to slow roast my brussel sprouts in the oven until they’re caramelized and slightly charred for an exterior crunch. Then, the addition of the kung pao sauce perfectly compliments the sweet tones of the caramelized veggies with a surprising kick from your favorite hot sauce. Also, these brussel sprouts are amazing on their own if you’re just looking for an exciting side kick to your main dish. It’s important to note that this recipe is incredibly versatile – you can use whatever veggies you like…or even go frozen if that’s what you have on hand. This recipe is really all about that kung pao sauce, which is the only requirement! Making cauliflower rice is surprisingly easy if you haven’t tried it before, but there are plenty of options if you’re short on time. I bought a bag of cauliflower rice from Trader Joe’s in the refrigerated section. Trader Joe’s and Green Giant also sell versions that are frozen. If you have the time to make it on your own, you have two options though: Making Cauliflower Rice 1.) Box Grater: Chop the head of cauliflower into a few smaller pieces that are easy to hold. Use the medium-sized holes to scrape the cauliflower and grate into “rice”. 2.) Food Processor: Chop the head of cauliflower into small floret, then place in the food processor with the grater attachment and pulse until fine “rice” forms. The caution with buying pre-packaged, refrigerated cauliflower rice is that it will generally go bad within a few days. I generally only buy it if I have plans to use it in the next day or two. Otherwise, frozen is a better option to keep on hand. With frozen cauliflower rice, I like to thaw in the fridge and then place on a plate lined with paper towel and then I press the top with another sheet of paper towel to reduce the moisture that can make the rice mushy. If you make the cauliflower rice yourself, I don’t find this necessary. You can also freeze your freshly made cauliflower rice for up to a month. Now that you’re a cauliflower rice pro, I hope you enjoy this salty, spicy and sweet take on traditional fried rice! Kung Pao Veggie Fried Rice Serves: 4-6 Ingredients: Veggie Fried Rice – 1 package of cauliflower rice (16 oz) or make your own with 1 large head of cauliflower – 1 summer squash, small diced – 1 zucchini, small diced – 1 lb of brussel sprouts, trimmed and sliced in half – 2 ears of fresh sweet corn – 2-3 tsp sesame oil – salt and pepper to taste Kung Pao Sauce – 4 T reduced sodium tamari or soy sauce (use tamari if gluten-free) – 4 T honey or maple syrup – 2 T rice vinegar – 4 tsp toasted sesame oil – 1-4 tsp hot sauce, depending on your desire for heat (1 tsp is quite mild) – 4 cloves of garlic, minced (or 4 tsp of jarred, minced garlic) Garnishes (optional) – 1/3 C roasted and salted peanuts, chopped – 1/3 C sliced green onions – hot sauce Directions: Step 1: Prepare the brussel sprouts by pre-heating the oven to 400 degrees Farenheit. Place tin foil on a baking sheet and spritz with cooking spray. Add the brussel sprouts, drizzle some sesame oil and toss with salt and pepper. Place in the oven for 30-40 minutes, flipping halfway through. Brussel sprouts are done when caramelized, slightly charred and easily pierced with a fork. Set aside in a warm place. Step 2: Make the veggie fried rice by heating a couple of teaspoons of sesame oil in a fry pan on the stovetop over medium heat. Add the diced summer squash and zucchini, sprinkling with salt and pepper. Saute for 5-7 minutes, stirring every once in a while. Add the cauliflower rice once the squash mixture has softened. Season with salt and pepper, stir and cook an additional 4-5 minutes until the rice starts to brown. Once browned, create a voice in the center of the pan and add the egg mixture. Stir the eggs to scramble. Once the eggs are cooked, stir the entire rice, squash and egg mixture together. Step 3: While the egg cooks, make the kung pao sauce by mixing together all of the sauce ingredients in a small saute pan over medium heat. Whisk together the ingredients. Feel free to start with less hot sauce, taste and continue to add heat based on your desired intensity. It’s always easy to add heat, but near impossible to temper it if you add too much! Step 4: Assemble the fried rice by drizzling half the sauce over the brussel sprouts and mixing to fully coat. Option to add the crushed peanuts to the bowl of brussel sprouts. Once combined, add the brussel sprouts to the pan of fried rice. Mix together and serve with your desired garnishes! Heats well the next day and should be good 2-3 days later as well.

The post Veggie Pow appeared first on The Shooks Life.

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Dear Monday, I refuse to let you be boring. And this Kung Pao Veggie Fried rice delivers just the pow needed to kick start the week. Salty, spicy, sweet…need I say more? Cauliflower rice is anything but new – this version of veggie fried rice is all about the scintillating sauce…and the summer vegetables like sweet corn, yellow squash and zucchini that give this healthy version of takeout a fresh twist.  Soak up this sauce and the last drops of summer with the recipe below. 

Hard to believe, but summer is officially on its way out the door. Sorry to be the bearer of bad news, but reality strikes! However, I’m committed to soaking up every last drop of sunshine…and summer produce that comes with it. I picked up this deep yellow summer squash and radiant green zucchini at the Farmer’s Market along with some fresh sweet corn. Often, I’ll pick up whatever looks good and is in season, then figure out my game plan afterwards. Usually I’ll slice summer squash and zucchini in medallions for an easy side, but I’ve been feeling in a bit of a rut as of late, so I was looking for a new spin on these summer gourds. I got to thinking about small dicing these veggies into a hash or…fried rice! And the sweet corn adds just the right crunch to take the “mush” out of cauliflower fried rice.

I also received a bushel of brussel sprouts from my Imperfect Produce delivery this week, so thought this cruciferous veggie could add some further substance to the fried rice. I like to slow roast my brussel sprouts in the oven until they’re caramelized and slightly charred for an exterior crunch. Then, the addition of the kung pao sauce perfectly compliments the sweet tones of the caramelized veggies with a surprising kick from your favorite hot sauce. Also, these brussel sprouts are amazing on their own if you’re just looking for an exciting side kick to your main dish.

It’s important to note that this recipe is incredibly versatile – you can use whatever veggies you like…or even go frozen if that’s what you have on hand. This recipe is really all about that kung pao sauce, which is the only requirement!

Making cauliflower rice is surprisingly easy if you haven’t tried it before, but there are plenty of options if you’re short on time. I bought a bag of cauliflower rice from Trader Joe’s in the refrigerated section. Trader Joe’s and Green Giant also sell versions that are frozen. If you have the time to make it on your own, you have two options though:

Making Cauliflower Rice

1.) Box Grater: Chop the head of cauliflower into a few smaller pieces that are easy to hold. Use the medium-sized holes to scrape the cauliflower and grate into “rice”.
2.) Food Processor: Chop the head of cauliflower into small floret, then place in the food processor with the grater attachment and pulse until fine “rice” forms.

The caution with buying pre-packaged, refrigerated cauliflower rice is that it will generally go bad within a few days. I generally only buy it if I have plans to use it in the next day or two. Otherwise, frozen is a better option to keep on hand. With frozen cauliflower rice, I like to thaw in the fridge and then place on a plate lined with paper towel and then I press the top with another sheet of paper towel to reduce the moisture that can make the rice mushy. If you make the cauliflower rice yourself, I don’t find this necessary. You can also freeze your freshly made cauliflower rice for up to a month.

Now that you’re a cauliflower rice pro, I hope you enjoy this salty, spicy and sweet take on traditional fried rice!

Kung Pao Veggie Fried Rice
Serves: 4-6

Ingredients:
Veggie Fried Rice
– 1 package of cauliflower rice (16 oz) or make your own with 1 large head of cauliflower
– 1 summer squash, small diced
– 1 zucchini, small diced
– 1 lb of brussel sprouts, trimmed and sliced in half
– 2 ears of fresh sweet corn
– 2-3 tsp sesame oil
– salt and pepper to taste
Kung Pao Sauce
– 4 T reduced sodium tamari or soy sauce (use tamari if gluten-free)
– 4 T honey or maple syrup
– 2 T rice vinegar
– 4 tsp toasted sesame oil
– 1-4 tsp hot sauce, depending on your desire for heat (1 tsp is quite mild)
– 4 cloves of garlic, minced (or 4 tsp of jarred, minced garlic)

Garnishes (optional)
– 1/3 C roasted and salted peanuts, chopped
– 1/3 C sliced green onions
– hot sauce

Directions:
Step 1: Prepare the brussel sprouts by pre-heating the oven to 400 degrees Farenheit. Place tin foil on a baking sheet and spritz with cooking spray. Add the brussel sprouts, drizzle some sesame oil and toss with salt and pepper. Place in the oven for 30-40 minutes, flipping halfway through. Brussel sprouts are done when caramelized, slightly charred and easily pierced with a fork. Set aside in a warm place.
Step 2: Make the veggie fried rice by heating a couple of teaspoons of sesame oil in a fry pan on the stovetop over medium heat. Add the diced summer squash and zucchini, sprinkling with salt and pepper. Saute for 5-7 minutes, stirring every once in a while. Add the cauliflower rice once the squash mixture has softened. Season with salt and pepper, stir and cook an additional 4-5 minutes until the rice starts to brown. Once browned, create a voice in the center of the pan and add the egg mixture. Stir the eggs to scramble. Once the eggs are cooked, stir the entire rice, squash and egg mixture together.
Step 3: While the egg cooks, make the kung pao sauce by mixing together all of the sauce ingredients in a small saute pan over medium heat. Whisk together the ingredients. Feel free to start with less hot sauce, taste and continue to add heat based on your desired intensity. It’s always easy to add heat, but near impossible to temper it if you add too much!
Step 4: Assemble the fried rice by drizzling half the sauce over the brussel sprouts and mixing to fully coat. Option to add the crushed peanuts to the bowl of brussel sprouts. Once combined, add the brussel sprouts to the pan of fried rice. Mix together and serve with your desired garnishes! Heats well the next day and should be good 2-3 days later as well.

The post Veggie Pow appeared first on The Shooks Life.

]]> https://theshookslife.com/2018/08/27/veggie-pow/feed/ 21 1746 I’ve Falafel In Love https://theshookslife.com/2018/07/09/ive-falafel-in-love/ https://theshookslife.com/2018/07/09/ive-falafel-in-love/#comments Tue, 10 Jul 2018 01:30:59 +0000 https://theshookslife.com/?p=1617 Sometimes, a balanced diet is food that you can hold in both hands. Like this falafel. Yes it’s fried and yes that’s why it’s oh so crispy ‘n good. Could you bake them? Sure. But should you? No. These are just as good on a pita as they are atop a bowl of greens. Get the dEATs below. Oftentimes dishes with beans can be a bit…mushy. I don’t often fry foods, but when I do, it’s for good reason. Frying these little discs of pinto beans provides the perfect exterior crunch. I use canola oil, which often gets a bad rap. It’s actually the best oil for cooking (vs finishing) because of the neutral taste and high smoke point. Why does smoke point matter? Because if you heat an oil beyond it’s smoke point, it starts to get rancid and loses a lot of its good-for-you compounds. One of those good-for-you compounds is omega 3 fat ALA (alpha linoleic). Canola oil can offer heart healthy benefits, such as lowering bad “LDL” cholesterol. For more on the benefits of canola oil, check out this article from Cooking Light. These falafel have a tex mex flair with cilantro and crushed blue corn chips to add some additional crunch and hold together the patties. The patties come together in just a few minutes with 7 ingredients: pinto beans, blue corn tortilla chips, sliced green onions, Monterey Jack cheese, cilantro, cumin and an egg. Cutting up herbs is always my pet peeve and for many years, I avoided recipes with fresh herbs because I hated spending the tedious time to chop or pick off the leaves. The world turned a new leaf when I discovered two hacks 1.) the food processor and 2.) a kitchen shears. Since this recipe only requires a couple of tablespoons of fresh herbs, I used my kitchen shears to “chop” the green onions and cilantro. It’s a game changer. The next step is forming the mixture into small balls or discs. I found that the mixture holds together a little better in a meatball shape and retains more of the soft interior, but is also a bit more cumbersome to cook evenly. My husband prefers meatball-style, but I prefer flat discs, which are crisper and easier to cook because it only requires one flip. You could also form larger patties for more of a sandwich, but you’ll want to be careful when flipping to ensure the patties remain whole. I paired my falafel with a dairy-free and paleo tzatziki sauce. While I’m not lactose intolerant, I try to limit the amount of milk-based products that I eat and have found that for me personally, it’s helped to clear up my skin. The base of this creamy tzatziki is coconut cream, seasoned with fresh cucumbers, dill, lemon juice and garlic. It’s best to allow this mixture to thicken for an hour in the fridge; this also allows the flavors to meld together. Falafel with Paleo Tzatziki Sauce Serves: 4 Ingredients: Falafel 1 (15 oz) can of pinto beans, rinsed and drained 1/4 C of finally crushed blue corn tortilla chips 1/2 C Monterey Jack cheese, shredded 2 T sliced green onions (green parts) 1 T cilantro, chopped 1/8 tsp ground cumin 1 egg Canola oi for frying Tzatziki Sauce 1 (14 oz) can of coconut cream 1 seedless cucumber, diced 2 T fresh lemon juice from 1/2 lemon 1 garlic clove, minced 1 tsp onion powder 3 T fresh dill, chopped Salt, to taste Optional Fixings 1 pint of grape tomatoes, sliced in half 1 carton of pea shoots 4 slices of pita bread (if making a gyro-style sandwich) Greens (if make a salad) Directions: Step 1: Make the patties by placing the pinto beans in a medium bowl. Mash to your desired consistency, then add the remaining ingredients, stirring to combine. Shape the mixture into 12-16 balls or discs an inch or 2 in diameter. Step 2: Cook the falafel by heating 1/2 inch of canola oil in a fry pan over the stop top on medium heat until it sizzles when a few drops of water are added. Careful, it will splatter! Turn down the heat if it splatters too much. Add the balls or discs to the fry pan, flipping as appropriate every 2-3 minutes until a crust forms on the exterior. Step 3: Prepare the tzatziki by placing the coconut milk in a small bowl. Add the remaining ingredients, stirring to combine. Place in the refrigerator for at least 1 hour, if not overnight to thicken and amplify the flavor. Step 4: Assemble the pita sandwiches or salad with your favorite fixings. I’ve eaten these both gyro-style and as a salad, with generally three falafel per serving. Recipes adapted from MyRecipes.com and Jay’s Baking Me Crazy. These are easy to prepare at the beginning of the week and eat for lunches or dinners throughout! While I haven’t froze them, I imagine you could freeze and re-heat in a toaster oven.

The post I’ve Falafel In Love appeared first on The Shooks Life.

]]> paleo tzatziki sauce

Sometimes, a balanced diet is food that you can hold in both hands. Like this falafel. Yes it’s fried and yes that’s why it’s oh so crispy ‘n good. Could you bake them? Sure. But should you? No. These are just as good on a pita as they are atop a bowl of greens. Get the dEATs below.

Oftentimes dishes with beans can be a bit…mushy. I don’t often fry foods, but when I do, it’s for good reason. Frying these little discs of pinto beans provides the perfect exterior crunch. I use canola oil, which often gets a bad rap. It’s actually the best oil for cooking (vs finishing) because of the neutral taste and high smoke point. Why does smoke point matter? Because if you heat an oil beyond it’s smoke point, it starts to get rancid and loses a lot of its good-for-you compounds. One of those good-for-you compounds is omega 3 fat ALA (alpha linoleic). Canola oil can offer heart healthy benefits, such as lowering bad “LDL” cholesterol. For more on the benefits of canola oil, check out this article from Cooking Light.

These falafel have a tex mex flair with cilantro and crushed blue corn chips to add some additional crunch and hold together the patties. The patties come together in just a few minutes with 7 ingredients: pinto beans, blue corn tortilla chips, sliced green onions, Monterey Jack cheese, cilantro, cumin and an egg. Cutting up herbs is always my pet peeve and for many years, I avoided recipes with fresh herbs because I hated spending the tedious time to chop or pick off the leaves. The world turned a new leaf when I discovered two hacks 1.) the food processor and 2.) a kitchen shears. Since this recipe only requires a couple of tablespoons of fresh herbs, I used my kitchen shears to “chop” the green onions and cilantro. It’s a game changer.

The next step is forming the mixture into small balls or discs. I found that the mixture holds together a little better in a meatball shape and retains more of the soft interior, but is also a bit more cumbersome to cook evenly. My husband prefers meatball-style, but I prefer flat discs, which are crisper and easier to cook because it only requires one flip. You could also form larger patties for more of a sandwich, but you’ll want to be careful when flipping to ensure the patties remain whole.

I paired my falafel with a dairy-free and paleo tzatziki sauce. While I’m not lactose intolerant, I try to limit the amount of milk-based products that I eat and have found that for me personally, it’s helped to clear up my skin. The base of this creamy tzatziki is coconut cream, seasoned with fresh cucumbers, dill, lemon juice and garlic. It’s best to allow this mixture to thicken for an hour in the fridge; this also allows the flavors to meld together.

Falafel with Paleo Tzatziki Sauce
Serves: 4img_9477

Ingredients:
Falafel
1 (15 oz) can of pinto beans, rinsed and drained
1/4 C of finally crushed blue corn tortilla chips
1/2 C Monterey Jack cheese, shredded
2 T sliced green onions (green parts)
1 T cilantro, chopped
1/8 tsp ground cumin
1 egg
Canola oi for frying

Tzatziki Sauce
1 (14 oz) can of coconut cream
1 seedless cucumber, diced
2 T fresh lemon juice from 1/2 lemon
1 garlic clove, minced
1 tsp onion powder
3 T fresh dill, chopped
Salt, to taste
Optional Fixings
1 pint of grape tomatoes, sliced in half
1 carton of pea shoots
4 slices of pita bread (if making a gyro-style sandwich)
Greens (if make a salad)

Directions:

Step 1: Make the patties by placing the pinto beans in a medium bowl. Mash to your desired consistency, then add the remaining ingredients, stirring to combine. Shape the mixture into 12-16 balls or discs an inch or 2 in diameter.

Step 2: Cook the falafel by heating 1/2 inch of canola oil in a fry pan over the stop top on medium heat until it sizzles when a few drops of water are added. Careful, it will splatter! Turn down the heat if it splatters too much. Add the balls or discs to the fry pan, flipping as appropriate every 2-3 minutes until a crust forms on the exterior.

Step 3: Prepare the tzatziki by placing the coconut milk in a small bowl. Add the remaining ingredients, stirring to combine. Place in the refrigerator for at least 1 hour, if not overnight to thicken and amplify the flavor.

Step 4: Assemble the pita sandwiches or salad with your favorite fixings. I’ve eaten these both gyro-style and as a salad, with generally three falafel per serving.

Recipes adapted from MyRecipes.com and Jay’s Baking Me Crazy.

These are easy to prepare at the beginning of the week and eat for lunches or dinners throughout! While I haven’t froze them, I imagine you could freeze and re-heat in a toaster oven.

The post I’ve Falafel In Love appeared first on The Shooks Life.

]]> https://theshookslife.com/2018/07/09/ive-falafel-in-love/feed/ 7 1617 A Veggie Lover’s Take On Parm https://theshookslife.com/2018/06/19/a-veggie-lovers-take-on-parm/ https://theshookslife.com/2018/06/19/a-veggie-lovers-take-on-parm/#comments Wed, 20 Jun 2018 01:30:29 +0000 https://theshookslife.com/?p=1514 Healthy spins on classic dishes is my jam. And this veggie-filled bowl takes on the king of Italian dishes: chicken parm. This parm inspired veggie bowl is next level with Parmesan-crusted portobello mushrooms, pesto-infused quinoa, peppery arugula and fresh tomatoes drizzled with EVOO and shreds of fresh Parmesan cheese. I may never look at chicken (or eggplant) parm the same way. Get the dEATs for this Parmesan-Crusted Mushroom Bowl below! I’m not usually one to read into a lot of hocus pocus, but there are a few defining characteristics of Aquarians that ring true to my core – and originality is one of them. I get a little thrill when I conjure up a new recipe especially when it seems so ridiculously obvious that you wonder, why didn’t someone else think of this? I get bored pretty easily and have been rotating through the same old salads for a couple of weeks. As I was walking home from work thinking about lunch the next day (I am ALWAYS thinking about what I’m going to be eating next, anyone else? Must be some innate cave woman survival mode mentality), I passed by an Italian restaurant and a little light bulb flickered on – chicken parm! There’s got to be a way to infuse all those comforting Italian flavors into a salad. And because it would be too easy to just translate to chicken I though, what about a mushroom version? Eureeka! The Mushroom Parm Bowl was born. Based on most of my blog content, you might be surprised that I don’t consider myself to be vegan or vegetarian, but most of my recipes are plant-based. Rather, I like to think of myself as a flexitarian (so Millennial, I know) and have been striving for more of a 80/20 ratio of veg-based to fish/meat based meals. It’s part of living a healthier, more holistic lifestyle that takes into consideration the impact of my choices on the environment and my body. And on this journey, I’ve been amazed by all the plant based options that can be so satisfying and nutrient dense! Who knows, maybe one day I’ll be a full-on convert, but in the meantime, I’m enjoying this journey of discovering new plant-based recipes and hope you are too! If you’ve become a vegan/vegetarian convert, I’d love to hear about your journey and any of your favorite recipes or tips for maintaining a balanced diet. Feel free to comment below or shoot me an email at theshookslife@gmail.com. I hope you enjoy this plant-based spin on traditional chicken parm! Parmesan-Crusted Mushroom Bowl Serves 2-3 Ingredients: Parmesan-Crusted Mushrooms -1 pint of portobello mushrooms, sliced -1/2 C panko bread crumbs -1/4 C of shredded Parmesan, plus more for sprinkling -1/2 tsp oregano -1/4 tsp garlic powder -salt and pepper to taste -1/2 to 1 C of unsweetened almond milk -1 T of olive oil Pesto Quinoa -1 C of quinoa, rinsed -2 C of vegetable broth (or water) -2 T of basil pesto Salad -1 pint of grape or cherry tomatoes -1 bag of arugula -olive oil, salt and pepper to taste Directions: Step 1: Pre-heat the oven to 450 degrees Farenheit and ready a baking sheet with a sheet of tin foil. Combine the almond milk and 1 T of olive oil in a shallow dish. In another shallow dish, combine the panko bread crumbs, Parmesan, oregano, garlic power and a dash of salt and pepper. Mix well. Step 2: Dip each mushroom slice in the almond milk mixture then coat both sides with the panko bread crumb mixture, shaking off any excess before placing on the foil-lined baking sheet in a single layer. Bake for 10-12 minutes or until crispy and lightly brown. Step 3: Prep the quinoa by boiling the vegetable broth in a medium sauce pan over medium heat on the stove top. Once boiling, add the rinsed quinoa and cook covered for 15-20 minutes, or until the liquid is fully dissolved and the quinoa forms light fluffy tendrils. Add the basil pesto to the pot of quinoa and stir to combine. Step 4: Prepare the salad bowl(s) by layering a handful or two of arugula as the base, then top with a handful of cherry tomatoes, two to three big spoonfuls of the pesto quinoa and as many of the mushrooms as you’d like. Drizzle with olive oil, a bit of salt and pepper and top with a few more shreds of Parmesan. Enjoy!

The post A Veggie Lover’s Take On Parm appeared first on The Shooks Life.

]]> mushroom bowl

Healthy spins on classic dishes is my jam. And this veggie-filled bowl takes on the king of Italian dishes: chicken parm. This parm inspired veggie bowl is next level with Parmesan-crusted portobello mushrooms, pesto-infused quinoa, peppery arugula and fresh tomatoes drizzled with EVOO and shreds of fresh Parmesan cheese. I may never look at chicken (or eggplant) parm the same way. Get the dEATs for this Parmesan-Crusted Mushroom Bowl below!

I’m not usually one to read into a lot of hocus pocus, but there are a few defining characteristics of Aquarians that ring true to my core – and originality is one of them. I get a little thrill when I conjure up a new recipe especially when it seems so ridiculously obvious that you wonder, why didn’t someone else think of this? I get bored pretty easily and have been rotating through the same old salads for a couple of weeks. As I was walking home from work thinking about lunch the next day (I am ALWAYS thinking about what I’m going to be eating next, anyone else? Must be some innate cave woman survival mode mentality), I passed by an Italian restaurant and a little light bulb flickered on – chicken parm! There’s got to be a way to infuse all those comforting Italian flavors into a salad. And because it would be too easy to just translate to chicken I though, what about a mushroom version? Eureeka! The Mushroom Parm Bowl was born.

Based on most of my blog content, you might be surprised that I don’t consider myself to be vegan or vegetarian, but most of my recipes are plant-based. Rather, I like to think of myself as a flexitarian (so Millennial, I know) and have been striving for more of a 80/20 ratio of veg-based to fish/meat based meals. It’s part of living a healthier, more holistic lifestyle that takes into consideration the impact of my choices on the environment and my body. And on this journey, I’ve been amazed by all the plant based options that can be so satisfying and nutrient dense! Who knows, maybe one day I’ll be a full-on convert, but in the meantime, I’m enjoying this journey of discovering new plant-based recipes and hope you are too!

If you’ve become a vegan/vegetarian convert, I’d love to hear about your journey and any of your favorite recipes or tips for maintaining a balanced diet. Feel free to comment below or shoot me an email at theshookslife@gmail.com.

I hope you enjoy this plant-based spin on traditional chicken parm!

Parmesan-Crusted Mushroom Bowl
Serves 2-3

Ingredients:
Parmesan-Crusted Mushrooms
-1 pint of portobello mushrooms, sliced
-1/2 C panko bread crumbs
-1/4 C of shredded Parmesan, plus more for sprinkling
-1/2 tsp oregano
-1/4 tsp garlic powder
-salt and pepper to taste
-1/2 to 1 C of unsweetened almond milk
-1 T of olive oil
Pesto Quinoa
-1 C of quinoa, rinsed
-2 C of vegetable broth (or water)
-2 T of basil pesto
Salad
-1 pint of grape or cherry tomatoes
-1 bag of arugula
-olive oil, salt and pepper to taste

Directions:
Step 1: Pre-heat the oven to 450 degrees Farenheit and ready a baking sheet with a sheet of tin foil. Combine the almond milk and 1 T of olive oil in a shallow dish. In another shallow dish, combine the panko bread crumbs, Parmesan, oregano, garlic power and a dash of salt and pepper. Mix well.
Step 2: Dip each mushroom slice in the almond milk mixture then coat both sides with the panko bread crumb mixture, shaking off any excess before placing on the foil-lined baking sheet in a single layer. Bake for 10-12 minutes or until crispy and lightly brown.
Step 3: Prep the quinoa by boiling the vegetable broth in a medium sauce pan over medium heat on the stove top. Once boiling, add the rinsed quinoa and cook covered for 15-20 minutes, or until the liquid is fully dissolved and the quinoa forms light fluffy tendrils. Add the basil pesto to the pot of quinoa and stir to combine.
Step 4: Prepare the salad bowl(s) by layering a handful or two of arugula as the base, then top with a handful of cherry tomatoes, two to three big spoonfuls of the pesto quinoa and as many of the mushrooms as you’d like. Drizzle with olive oil, a bit of salt and pepper and top with a few more shreds of Parmesan. Enjoy!

The post A Veggie Lover’s Take On Parm appeared first on The Shooks Life.

]]> https://theshookslife.com/2018/06/19/a-veggie-lovers-take-on-parm/feed/ 10 1514 A grazer’s delight https://theshookslife.com/2018/05/21/a-grazers-delight/ https://theshookslife.com/2018/05/21/a-grazers-delight/#comments Tue, 22 May 2018 01:30:30 +0000 https://theshookslife.com/?p=1388 Straight up, wait up, hold up, Mr. Lover. Like Prince said you’re a sexy avocado. Oh wait, did I just mashup 2 of my faves? If Salt-N-Pepa got word of these baked avocados, I’m sure I’d get a “that sounds sexy!”. I had every intent of making these crispy strips of avocado into tacos, but they were so dang good on their own, that I just straight up grazed on all this roasted veggie goodness. And the vegan red pepper crema – honey, dip it, dunk it because it is so worth it! Don’t be shy, ask for dEATs (and get ’em below). Here I go again. Girls what’s my weakness? Avocado. And Salt-N-Pepa. And tacos. I’ve got a lot of weaknesses, okay? And there’s nothing I love more than combining all my faves in one. Ever since I made these Buffalo Cauliflower Tacos, I’ve been obsessed with finding more veg friendly tacos. Avocado is usually a garnish on a taco, but what if it was the star of the show? Wish it, wonder it, make it happen. Gluten free and vegan baked avocados it is! And since a taco isn’t a taco without something saucy atop, I mixed up this vegan red pepper crema for drizzling and dipping to your hearts content. I thought the baked avocado was going to be the star here, but O-M-G, this red pepper crema is amazeballs. Like, I want to put it on everything (and probably will). The creamy base is raw cashews soaked overnight in water and then blended with roasted red peppers, nutritional yeast and paprika. If you’re not yet familiar with nutritional yeast, hop on the train because this caboose delivers cheese-like flavor, tons of nutrients like B12 and is a complete protein. It comes in a flaky or powder form and is low in fat and sodium, gluten free and contains iron. Talk about nutritional magic dust. Also, option to add one more secret ingredient: a scoop of Vital Proteins Collagen Peptides. Find out all the benefits of collagen here. So while my original intent was tacos, these baked avocados make a great appetizer too when paired with the red pepper crema. Make sure the avocado is *slightly* under ripe. You want it to be firm enough to hold it’s shape through dipping in almond milk and then breading with seasoned panko. I was also super stoked to find shishito peppers at Trader Joe’s this past weekend. I first tried these at a market in Madrid, Spain, but they’re actually Korean. Hot off the grill, these blistered little peppers are a spicier version of a green bell pepper – something like 1 in every 10 is bit hotter like a milder jalapeno. Also, the striped bell peppers that I charred with portabellos and sweet onion are a variety that were first discovered in The Netherlands in 2013. The enjoya peppers have a yellow base color with strips of red, similar to a Gala apple. They’re sweet and crisp just like a red bell pepper, but ‘o so much prettier. I found both the shishito and Enjoya peppers at my local Trader Joe’s, but char whatever veggies you like with this baked avocado and red crema stat – you won’t be disappointed! Baked Avocado with Vegan Red Pepper Crema Serves 4 Ingredients: Baked Avocado – 2 firm avocados – 4 T unsweetened, unflavored almond milk – 3/4 C panko bread crumbs – 1 tsp smoked paprika – 1/2 tsp cumin – 1/2 tsp garlic powder – pinch of salt & pepper Vegan Roasted Red Pepper Crema – 1 red bell pepper, roasted (I bought a jar from Trader Joe’s) – 1 C raw cashews soaked overnight in the fridge – 1/2 C of water – 1 clove of garlic (or 1 tsp of jarred, minced garlic) – 1 tsp smoked paprika – 1 tsp nutritional yeast – 1/2 tsp salt – freshly ground black pepper, to taste – optional: 1 scoop of Vital Proteins Collagen Peptides Directions: Baked Avocado Step 1: Preheat the oven to 450 degrees F. Line a baking sheet with tin foil and prepare two dipping stations: fill one shallow bowl with the almond milk and the other with the panko, paprika, cumin, salt and pepper. Mix the dried breading thoroughly. Step 2: Halve the avocados, using a large knife to remove the pits. Lay the avocado halves skin side down on a cutting board and slice into 3 equal parts or roughly 6 slices per avocado. Gently peel away the skin. Step 3: Dip the avocado slices in the almond milk, allowing excess to drip off. Then coat in the panko spice mix, using a spoon if necessary to fully coat all sides. Place on the foiled baking sheet. Step 4: Bake for 10-12 minutes or until lightly browned. Vegan Roasted Red Pepper Crema Step 1: Place all ingredients in a food processor. Mix until a creamy texture. Add additional water depending on desired thickness. Step 2: Enjoy as a dip for your favorite veggies or as a sauce for tacos or pasta.

The post A grazer’s delight appeared first on The Shooks Life.

]]> baked avocado

Straight up, wait up, hold up, Mr. Lover. Like Prince said you’re a sexy avocado. Oh wait, did I just mashup 2 of my faves? If Salt-N-Pepa got word of these baked avocados, I’m sure I’d get a “that sounds sexy!”. I had every intent of making these crispy strips of avocado into tacos, but they were so dang good on their own, that I just straight up grazed on all this roasted veggie goodness. And the vegan red pepper crema – honey, dip it, dunk it because it is so worth it! Don’t be shy, ask for dEATs (and get ’em below).

Here I go again. Girls what’s my weakness? Avocado. And Salt-N-Pepa. And tacos. I’ve got a lot of weaknesses, okay? And there’s nothing I love more than combining all my faves in one. Ever since I made these Buffalo Cauliflower Tacos, I’ve been obsessed with finding more veg friendly tacos. Avocado is usually a garnish on a taco, but what if it was the star of the show? Wish it, wonder it, make it happen. Gluten free and vegan baked avocados it is! And since a taco isn’t a taco without something saucy atop, I mixed up this vegan red pepper crema for drizzling and dipping to your hearts content.

I thought the baked avocado was going to be the star here, but O-M-G, this red pepper crema is amazeballs. Like, I want to put it on everything (and probably will). The creamy base is raw cashews soaked overnight in water and then blended with roasted red peppers, nutritional yeast and paprika.

If you’re not yet familiar with nutritional yeast, hop on the train because this caboose delivers cheese-like flavor, tons of nutrients like B12 and is a complete protein. It comes in a flaky or powder form and is low in fat and sodium, gluten free and contains iron. Talk about nutritional magic dust.

Also, option to add one more secret ingredient: a scoop of Vital Proteins Collagen Peptides. Find out all the benefits of collagen here.

So while my original intent was tacos, these baked avocados make a great appetizer too when paired with the red pepper crema. Make sure the avocado is *slightly* under ripe. You want it to be firm enough to hold it’s shape through dipping in almond milk and then breading with seasoned panko. I was also super stoked to find shishito peppers at Trader Joe’s this past weekend. I first tried these at a market in Madrid, Spain, but they’re actually Korean. Hot off the grill, these blistered little peppers are a spicier version of a green bell pepper – something like 1 in every 10 is bit hotter like a milder jalapeno.

Also, the striped bell peppers that I charred with portabellos and sweet onion are a variety that were first discovered in The Netherlands in 2013. The enjoya peppers have a yellow base color with strips of red, similar to a Gala apple. They’re sweet and crisp just like a red bell pepper, but ‘o so much prettier.

I found both the shishito and Enjoya peppers at my local Trader Joe’s, but char whatever veggies you like with this baked avocado and red crema stat – you won’t be disappointed!

Baked Avocado with Vegan Red Pepper Crema
Serves 4
Ingredients:

Baked Avocado
– 2 firm avocados
– 4 T unsweetened, unflavored almond milk
– 3/4 C panko bread crumbs
– 1 tsp smoked paprika
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– pinch of salt & pepper

Vegan Roasted Red Pepper Crema
– 1 red bell pepper, roasted (I bought a jar from Trader Joe’s)
– 1 C raw cashews soaked overnight in the fridge
– 1/2 C of water
– 1 clove of garlic (or 1 tsp of jarred, minced garlic)
– 1 tsp smoked paprika
– 1 tsp nutritional yeast
– 1/2 tsp salt
– freshly ground black pepper, to taste
– optional: 1 scoop of Vital Proteins Collagen Peptides

Directions:

Baked Avocado
Step 1: Preheat the oven to 450 degrees F. Line a baking sheet with tin foil and prepare two dipping stations: fill one shallow bowl with the almond milk and the other with the panko, paprika, cumin, salt and pepper. Mix the dried breading thoroughly.
Step 2: Halve the avocados, using a large knife to remove the pits. Lay the avocado halves skin side down on a cutting board and slice into 3 equal parts or roughly 6 slices per avocado. Gently peel away the skin.
Step 3: Dip the avocado slices in the almond milk, allowing excess to drip off. Then coat in the panko spice mix, using a spoon if necessary to fully coat all sides. Place on the foiled baking sheet.
Step 4: Bake for 10-12 minutes or until lightly browned.

Vegan Roasted Red Pepper Crema
Step 1: Place all ingredients in a food processor. Mix until a creamy texture. Add additional water depending on desired thickness.
Step 2: Enjoy as a dip for your favorite veggies or as a sauce for tacos or pasta.

The post A grazer’s delight appeared first on The Shooks Life.

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