Put the lime in the coconut and eat ’em both together. Lime & coconut, peanut butter & jelly, mac & cheese – all flavor combo power couples. And with the summer heating up, I’m craving some island magic in the form of lighter citrus flavors. This coconut lime quinoa bowl is so simple, you’ll have time to make a margarita to go with it. Get the dEATs below.

Happy Memorial Day, friends! Sun’s out and summer is awakening in Chicago! With the amazing weather, no one wants to spend time in kitchen, including me, so I whipped up this quick coconut lime quinoa – perfect for those Memorial Day cookouts and leftovers all week long. The beauty of this recipe is that it is so versatile, light and quick to whip up with minimal effort. The quinoa on its own is a little island oasis as a side. Or, it can play main stage with the addition of brilliant bell peppers, creamy avocado slices and black beans for some extra plant-based protein. Let freedom ring because you’re queen (or king) of the combos with this gluten-free and vegan bowl. Bumming around and want some helpful tips? Check out the video below.

Coconut Lime Quinoa Bowl
Serves: 4
Ingredients:
Coconut Lime Quinoa
– 1 C of quinoa, rinsed
– 2 C water or low-sodium broth of choice
– 2 T coconut oil
– 2 limes
– salt & pepper to taste
Bowl 
– 1 C of black beans
– 1 red bell pepper, diced
– 1 avocado, diced
– 1 lime
– drizzle of honey & olive oil
– optional: greens, cilantro, tomatoes, radishes

Directions:
Step 1: Boil the water broth in a medium sauce pan over medium heat on the stove top. Once boiling, reduce the heat to low and add the rinsed quinoa. Cover and cook for 15-20 minutes or until the quinoa puffs up and the liquid cooks off.
Step 2: Rinse the lime and zest. Using a lime zester or fine grater, zest the rind, ensuring not to go so deep that you hit the white pith, which is quite bitter. Add the lime zest to the cooked quinoa. Add the coconut oil and mix together while the quinoa is still warm. Option to drizzle a bit of honey if you’d like some sweetness. Add salt & pepper to taste.
Step 3: Assemble your bowl with your preferred ingredients.
Top picture: add avocado, black beans and bell peppers to the quinoa and mix together gently to keep the avocado intact. Drizzle with honey, olive oil and a bit more lime juice. Season with salt & pepper to taste.
Bottom picture: Make this into a salad with greens as your base (I like arugula for the peppery flavor), top with the coconut lime quinoa, black beans, sliced tomatoes, bell peppers, avocados and purple radish. For dressing, squeeze lime juice, add a dash of olive oil and a drizzle of honey. Season with salt and pepper to taste.
Option to add shredded chicken for a more substantial meal, but this should be filling enough on its own with plenty of plant-based protein and healthy fat.

The post Coconut lime nirvana appeared first on The Shooks Life.

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.

Finally time to put away the sweaters! Hurrah! And, it’s the start of a new month, which means a roundup of my April favorites. See below for the top 10 and if you’ve got places, products or workouts that I should check out, let me know in the comments!

Drumroll, here’s the top 10 places, products and pastimes from April!

1.) Favorite coffee shop:

Ipsento Coffee in Bucktown is my go-to for a Saturday afternoon perk-up post dog park excursion with Moose. They always have unique seasonal beverages like this lychee match tea latte and the best tiny sweet potato-based donuts that don’t even make you feel guilty because they’re so adorably tiny.

2.) Favorite workout:

Climbing indoor mountains at First Ascent bouldering gym made me feel like a serious spiderwoman ready to conquer the world. For more info, check out my blog post on this bad ass experience.

3.) Favorite restaurant:

True Food Kitchen is seriously the bomb diggity (aging myself) when it comes to fresh, seasonal and chef-inspired deliciousness. It’s rapidly expanding with 1 location in Chicago. I finally visited and had to hold myself back from ordering absolutely everything on the menu. I settled on this inside out quinoa burger with two crunchy quinoa patties buns filled with loads of veggies and oozing with hummus and creamy tzatziki sauce. Served with a sweet potato hash to round out the ultimate vegetarian burger experience. Run, don’t walk there…now.

4.) Favorite afternoon pick-me-up:

Four Sigmatic mushroom cacao is the answer to the sugar demons that perk up mid-afternoon. This chocolately delight is “like a warm hug from grandma” and tempers stress with superfood reishi. Plus, there’s only 2g of sugar per serving!

5.) Favorite snack:

Trader Joe’s Organic Fruit & Seed Granola will make you forget that gluten ever tasted good. Pop it, snack it, top salads and yogurt.

6.) Favorite snack:

(can you tell I like snacks?) Another winner from Trader Joe’s is this Seed and Bean Medley filled with crispety crunchety edamame, roasted pepitas, whole kernel corn, fava beans and green peas.

7.) Favorite snack:

(call the police, this snackaholic is on a real binge) I discovered these vegan chocolate bars from Tabal Chocolate when at The One of a Kind Show last weekend and practically had to be dragged away.  TBH, I’ve only tried the Coconut Mylk bar thus far because I’m trying to savor every last delectable bit until I can make my way back to the shop in Wauwatosa, WI. Yes, I could order online, but it’s just. not. the same. Call me old school.

8.) Favorite self-care products:

This new shaving cream compliments of eos is super smooth and soothing. It’s filled with natural ingredients like cucumber seed oil, lavender butter and wild oat to calm sensitive skin. I love that it’s easy to take on the go to the gym with these sleek Venus Platinum razor to make shaving feel a bit more luxurious vs the usual chore. I received both products compliments of @influenster  but always provide honest opinions and don’t write about products that aren’t worth your time (or mine).

9.) Favorite indulgence:

This crackerjack donut from Mordecai Chicago is everything your nostalgic heart remembered about that salty sweet snack with the rando toys. Topped with freshly popped popcorn and a caramel crunch, but the real delight is the creamy filling reminiscent of a Butterfinger. Still drooling over this. Next game at Wrigley, this is a must-visit.

10.) Favorite recipe:

Not to toot my own horn, but these Buffalo Cauliflower Tacos were off the charts firey deliciousness. Got Cinco de Mayo plans? You do now. Recipe here!

That’s a wrap on my April favorites, friends! Remember to send any requests my way for new things to check out in May!

The post April Favorites appeared first on The Shooks Life.