Meatless Monday!

Here’s a great quick and tasty recipe for “Meatless Monday”.

Use it as a side or as a “main” if you’re a vegan.

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How to make:

2 sweet potatoes

1/2 cup egg whites

1 cup Parmesan cheese

1/2 teaspoon Rosemary (optional- I don’t like Rosemary so I leave it out)

1/4 teaspoon pepper

Peel sleep potatoes. Grate and squeeze moisture out of them. The more moisture you squeeze out of them the crispier they get.

Add the rest of the ingredients, mix until combined. Scoop out potato mixture and sit on a wire rack.

Bake for 25 to 30 minutes at 425 ° or until potatoes are dark and crispy.

( I added drained black beans to this just experimenting)

Enjoy!

~Cait

The Vegan In Me

While I am not a full throttle vegan, I do limit meat intake to at least one serving a day; and sometimes, depending on how I feel, not at all.

My love for being a part time vegan/vegetarian came from boredom in the kitchen honestly. Also, I found that as I upped my yoga practices, a primarily meat diet was just not conducive to the lifestyle. Meat is very heavy, and in large quantities, not that healthy for us even aside from the high protein content.

But, back to boredom…

I found that I would just not cook because I was bored, so when I came across recipes from a challenge I was doing, my inspiration was found! They had so many meatless options that, when seasoned correctly, actually tasted like meat, but didn’t leave that heavy, bloated feeling. This left me with an adventure to seek out my own recipes. It has been really fun to mix it up, so today, I want to share some recipes with you.

The first one is from the challenge I did: Fit Girls Guide 28 Day Jump Start Challenge. and they are called

SWEET POTATO STREET TACOS

2 soft corn tortillas
1/4c mozzarella cheese 1/2c sweet potatoes
1c baby spinach
1/2c mushrooms
2T chopped onion
5 sliced strawberries
1 hardboiled egg (not pictured)
1t olive oil
2 slices avocado or 2T store bought guac 1t hot sauce or 2T salsa
spices

Coat a non-stick frying pan with cooking spray. Sauté mushrooms and onions for 2-3 minutes. Add sweet potatoes, olive oil, and a small sprinkle of cumin, oregano, and garlic for a taco flavor. Cayenne too if you want a little spice. (Tip: We partially pre-cook our cut sweet potatoes in the microwave for easier sautéing. 1-2 minutes in a bowl with a splash of water does the trick.) Sauté a few more minutes until everything is a nice golden brown, stirring occasionally. When the veggies are almost done, add the spinach. It will quickly wilt before your eyes. When it does, you’re done!
Set the veggies aside and put the corn tortillas in the pan (which will have a little oil left in it). Sprinkle half the mozzarella cheese on one side of each shell and heat on medium. Cook until melted and the tortillas are soft. Fill with veggies, avocado, and hot sauce or salsa. Enjoy with a side of strawberries sprinkled with cinnamon and a hard-boiled egg!

Next recipe is:

Baja Tempeh Tacos
From plantfoodfabulous.com

Prep time
2 hours
Cook time
25 mins
Total time
2 hours 25 mins
Cuisine: Mexican
Serves: 4-6
Ingredients
~TEMPEH AND MARINADE~
1-2 8 ounce package(s) of tempeh
1 ale style beer
3 cloves of garlic, crushed
3 tablespoons sunflower oil
3 tablespoons lime juice
3 teaspoons chili powder (the spicier the powder the spicier the finished tempeh)
1 teaspoon cumin powder
~SLAW~
4 cups of shredded cabbage (mix white and purple for nicest result)
1-2 carrots, shredded
⅓cup apple cider vinegar
1 teaspoon salt
½ teaspoon pepper
2 pickled jalapeños, diced
~LIME CREMA~
¼ cup plain greek yogurt (or soy yogurt to keep it vegan)
3 tablespoons lime juice
2 tablespoons sunflower oil
⅓ cup packed cilantro
½ teaspoon salt
½ package of corn tortillas
any garnish/toppings you like
Instructions
Boil a large pot of water.
Take a block of tempeh and slice it into three equal parts, the long way. Then cut those strips in half, the long way. This gives you 6 long strips.
Once the water is boiling place the tempeh strips in the water with tongs and let cook for 10 minutes.
Combine all the marinade ingredients in a large shallow dish. A glass dish is preferable,
As soon as the 10 minutes timer goes off, gently place the tempeh into the marinade. (don’t worry if a few break, it happens to the best of us)
The longer it sits the better. I really like to make the tempeh and slaw first thing in the morning and let it sit. You can get away with only marinating an hour, but the longer it goes the better the flavor. The kind of chili powder you use will greatly effect the heat of the final tempeh.
Shred the carrots and cabbage and place in a large glass bowl with the other ingredients, then mix well.
Weigh the cabbage down with a plate and something heavy- then set it aside for at least an hour. In a food processor combine the yogurt, lime, cilantro and salt. Whiz it up and taste it. You might want more lime or more salt. Then place it into a container and refrigerate it for at least an hour to combine flavors.
When you are ready to make dinner (lunch) heat up a grill pan. I have the Le Creuset one that fits over two burners and I love it. It makes quick work of grilling. If you don’t have a grill pan you can fry them up too.
Baste the grill pan with coconut oil then lay the tempeh down and let it sit until grill marks appear. About 6 minutes.
Right before flipping baste the tempeh with the marinade. I just spoon it over top. It can get smoky, so have the oven fan on.
Flip and cook the tempeh on the other side.
If you are doubling the recipe- preheat the oven to 200 and keep the cooked tempeh in the oven- covered in foil- while you cook the rest.
Shred the tempeh a bit, by cutting it into even smaller strips.
When you are ready to assemble the tacos, put all your components out with any toppings you like. We always have some avocado, diced pickled jalapeños, finely sliced radishes, and some cilantro ready.
You can use any kind of organic corn tortilla though. Heat them up first either in the already warmed oven, or on a dry pan.
Build your tacos any way you like. I put the crema down first, then the tempeh and slaw, the toppings, and a little more crema.
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And let's not forget a healthy dessert…

Healthy Protein Cookie Dough

Ingredients:

1 15-oz. can of chickpeas
½ cup creamy peanut butter
2 Tbsp agave syrup
1 Tbsp maple syrup
1 tsp vanilla extract
½ cup dark chocolate chips or sweet cacoa nibs
Instructions:

Combine chickpeas, peanut butter, agave, maple, and vanilla in a food processor and blend until smooth.
Transfer your “dough” into a mixing bowl and stir in chocolate ships by hand.
Chill in the fridge or freezer until cold. Note: This treat tastes much better chilled than at room temperature.
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I hope you enjoy these recipes as much as I did!
Have a Happy and Healthy day friends!
~Cait
(StayAtFitMom)

Energy and Nutrition in one bite!

Photo Jan 21, 1 29 54 PM

How about a fun recipe that I just so happen to be addicted to? I cannot help myself. These are too good–but not too good to be true! They’re easy to put together and best of all–HEALTHY! Especially for mommies on the go, these have saved my life! Nutrient dense is the way to go and they can even be eaten as dessert. #sweettooth I’ve posted the recipe below. Try them and tell me how you like them! I grabbed a couple of these for breakfast with orange juice with a shot of apple cider vinegar after my workout this morning. I would love your feedback when you try them! Happy “no baking”!

1 cup (dry) oatmeal (I used old-fashioned oats) 2/3 cup toasted coconut flakes

1/2 cup peanut butter

1/2 cup ground flaxseed or wheat germ

1/2 cup chocolate chips or cacao nibs (optional) Can also add dried fruit

1/3 cup honey or maple syrup

1 Tbsp. chia seeds (optional)

1 tsp. vanilla extract

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

What? She cooks?

Hi friends,

I’m just sitting here in bed looking like the epitome of pregnant. Just try to handle this picture for a minute: Snoogle propped up so I can lean back and type, rocking my Mumu( and loving it), and drinking a glass of chocolate almond milk to help with the late night heartburn this third trimester has decided to grace me with.

I wanted to share a few fun recipes with you tonight.

First off, I love fall. It’s my second favorite season; summer being my first (beach girl at heart forever). And with fall, I love anything pumpkin flavored. So, when the pumpkin spice latte came early to Starbucks this year, I was all over that! Well, today, I was doing my daily…I mean weekly…shopping at Target and decided I wanted it cold, and in frappe form. Now, as much as I love the infamous PSL, I don’t like all the extra sugar, fat, and calories that tend to come with it. So, when I can’t make my own at home (sorry no recipe for that one tonight), then I had to figure out a way to get it from Starbucks without all the unnecessary “extras” in it. Here’s just a few little tips that go for any of the highly doctored and dessert like coffee’s:

Find out how many pumps of the flavoring they put in the size you are getting. You will be shocked, BELIEVE me. No one needs 4 shots of pumpkin sugar syrup in a TALL–seriously!? Try one or two, you might actually be able to taste the coffee. 😉

Next, make it non-fat milk. I personally can’t wait for the day that Starbucks decides to get with it and carry almond milk because personally, cows milk is just a no-no in my diet. It should be a no-no in everyone’s, but that’s their choice. However, if it’s once in a blue moon, it’s not the end of the world. There are a lot worse things.

And last, no whip! I know, I love it too, but you’ll be surprised how you can train your taste buds. Before you know it, you like it better without. *sometimes it’s okay to splurge though–I do.

For the preggies out there like me, go ahead and make it decaf if you’re watching caffeine intake.

Last little tip that I like to do. Bring a scoop of your protein in a baggie with you and ask them to blend it in. You have just “healthified” your drink. Don’t you feel good already?

Here’s my decaf, non-fat, no whip, proteing PSL frappe from today. MMMM…..

Photo Sep 09, 3 44 15 PM

Next thing I want to share with y’all is what I cooked for dinner tonight. Yes, yes I the wife ACTUALLY cooked. In our house, my husband is the dinner cook. I like to bake, that’s my thing, or do breakfast. I love breakfast and can make a mean omelet. But, when it comes to dinner, my husband gets home from work and goes to work in the kitchen–and loves it. He’s my chef, and the arrangement works great because I just don’t find pleasure in cooking dinner. I do find pleasure in watching him bust out a meal though…he’s so good at it. But, occasionally, I get in a mood–thanks Pinterest–and I find a recipe like this one below, and before you know it, I’m all over it in the kitchen. Anything that uses a crock pot is on the top of my list because, it’s normally pretty simple and basically does the work for you. Hmmm…I still am pretty lazy when it comes to dinner apparently…

I replaced the sauce that you make with Greek yogurt instead of using regular, plain yogurt. By straining it like they want you to, you are basically doing that to it anyway, so since Greek is all I keep in the house, this made it easier once again.

Try it. Enjoy it. It’s amazing!

http://www.sixsistersstuff.com/2013/03/slow-cooker-chicken-gyros.html

Photo Sep 09, 5 58 17 PM

P.S. immediately after this picture I shoveled off over half the sauce I put on my poor husbands pita…see, this is why I don’t do dinner. I was just scooping away….Lord have mercy!

Lastly, I featured my sister and her blog in my previous post. She is doing the Fall Foodie Challenge–a 20 day challenge for people to send in their favorite healthy fall recipe that won’t set us back in our fitness goals, but that doesn’t sacrifice taste. Well, it’s my turn. Like I mentioned above, I love breakfast with all my heart and soul and I never skip it! I might even venture to say that while I love a good Thanksgiving dinner, the breakfast that we have in our family almost tops it…that’s how much I love it. So, it wouldn’t be my Fall recipe if it wasn’t healthy or breakfast-y. Let me know when you make these. I haven’t made these myself yet, so I’m so excited to try it. I love regular cinnamon rolls so much, so I can only imagine what part of Heaven these will be. I would love your feedback or things that you substituted/changed to better fit your needs, or even found made them taste better. Seriously, it’s 11 o’ clock, and I want one!

Photo credit and recipe goes to the the author of the blog below where I discovered this recipe. (I wish I was cool enough to made this up on my own)

http://www.eatliverun.com

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Vegan Pumpkin Cinnamon Rolls

makes 10 cinnamon rolls

Ingredients:

2 tbsp Earth Balance buttery spread

1/3 cup almond milk

1/3 cup pumpkin puree

1/4 cup sugar

1 tbsp chia seeds + 3 tbsp warm water

1 (1/4th oz) package dry yeast

2 cups all purpose flour (could try substituting for whole wheat of coconut flour)

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ground nutmeg

1/4 tsp allspice

1/4 tsp ground cloves

1/8 tsp ground ginger

filling:

1/4 cup brown sugar

2 tbsp Earth Balance buttery spread, softened

2 tsp cinnamon

for glaze:

1 cup powdered sugar

1 tbsp almond milk

1/4 tsp vanilla extract

Heat the almond milk and the Earth Balance together in a small pan on the stove over low/medium heat until the Earth Balance melts and the milk is warm to the touch. Remove from heat, let cool a little (temperature should be around 100 degrees—like warm bath water. If it’s hotter than that, the yeast will die and the rolls won’t rise!) sprinkle in the yeast and stir so yeast will dissolve. Let yeast mixture sit for five minutes (it will look very creamy after a few minutes).

Meanwhile, combine the pumpkin and chia mixture (when you combine the chia seeds and water be sure to let the mixture sit for five minutes to gel a little bit). In another bowl whisk together the flour, sugar, salt, cloves, cinnamon, ginger, nutmeg and allspice. Add flour mixture to the pumpkin. Pour in yeast.

Knead dough by hand for about 10 minutes or with a KitchenAid for six on medium speed with either a paddle attachment or dough hook. The dough should be smooth and elastic when you’re done.

Place dough in a greased bowl, cover with a dishcloth and set in a warm area to rise for 1 hour 15 minutes. While the dough is rising, mix together the softened Earth Balance, brown sugar and cinnamon in a small bowl.

Remove dough and punch dough on a lightly floured surface. Roll out to a large rectangle and spread brown sugar mixture on top keeping an inch bare around the sides. Gently roll up dough so it resembles a log. Slice dough into 1/2 inch slices and place in a greased 9-inch casserole dish. Cover with a dishcloth and let rise for another 45 minutes.

Preheat oven to 350 degrees. Bake rolls for 25 minutes. Let cool while you make the glaze.

For the glaze, mix together the powdered sugar, almond milk and vanilla extract. If glaze seems too runny, add a little more powdered sugar. Place glaze in a small plastic bag and snip the tip off. Make swirls over the cooled rolls and serve.

Time:

3 hours

Well, that’s all for the adventure tonight. Hope you were able to take away some good tips for modifying your Starbucks drinks, maybe having your dinner for tomorrow already set, or your mouth is watering because you can’t wait to bake these scrumptious yummies above. I know mine is…

In the meantime, stay healthy, stay happy, and stay ready for the next blog.

Goodnight friends!

xoxo