Calling all caffeine addicts..

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Do you love your morning smoothies? I know that I do but now you can love them a little bit more by adding Rebel Kitchen Coconut Milk Drink, Coffee, 11 Fluid Ounce  into your vegan friendly creation. You get your caffeine intake with fair trade coffee beans without any refined sugar, preservatives, or additives. With only four ingredients, organic coconut milk, organic date nectar, organic coffee, and spring water, you can start your day the right way!

It not only tastes delicious but gives you enough energy to start your day. Don’t worry, it doesn’t have that bitter coffee taste. I was highly impressed by how well it paired with the banana and nut butter. You get your potassium, essential vitamins, plant based protein, and a slightly frozen  breakfast mix.

Rebel Kitchen’s Breakfast Smoothie

It’s totally soy free, gluten free, and dairy free and an easy way to make a healthy breakfast.

Ingredients:

What to do:

Pour all your ingredients into the blender. I use my Magic Bullet NutriBullet 12-Piece High-Speed Blender/Mixer System“>nutribullet to make a delicious smoothie! Enjoy 🙂

 

 

 

 

Seapoint Farms brings healthy snackin’ to you!

Seapoint Farms makes edamame, seaweed crisps, and pasta loaded with 24 grams of protein.  All of their products are non-GMO verified and totally vegan friendly. It’s perfect for an afternoon pick-me-up!

I always try to grab a healthy light snack that can conveniently fit into my bag. Grab and go is my motto. I love their seaweed crisps that have a bit of a crunch and flavoring to balance out the seaweed taste. Try the Seapoint Farms Seaweed Crisps, Pumpkin Sesame, 1.2 Ounce (Pack of 12)“>almond sesame and pumpkin sesame; my two personal favorites!

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instagram.com/christaalexis

Try all of their healthy products! Don’t worry Christa Alexis will be back with recipe ideas! 🙂

Summer time is for smoothies

Summer is a season where people head down the shore, plan weekend getaways, and get their tan on. It’s a time where you grab yourself a beverage, preferably a smoothie drink loaded with vitamins and minerals to keep you hydrated. My favorite smoothies include strawberries, bananas, blueberries, and spinach. I try to go with whatever my body is craving.

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What you’ll need:

  • Blueberries
  • Strawberries
  • Spinach
  • Banana
  • Unsweetened Almond Milk
  • Protein powder, cinnamon, tumeric (optional)

Directions:

Blend it until smooth and ENJOY!

 

Zucchini Noodles with Broccoli Rabe and Diced Tomatoes

This is a great summer dish and helps you to cut back on the carbs using zucchini noodles. I added broccoli rabe with diced tomatoes for extra flavor. Don’t forget the seasonings like fresh basil and oregano. Dig right in for a high multi-vitamin packed green dish.

Many people may assume that broccoli rabe is difficult to make. It’s a dark green leafy vegetable and a significant staple in the Italian American dishes. Did you know it’s packed with protein, Vitamin A, Vitamin B, Vitamin C, Vitamin K, Calcium, and Magnesium?

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First, I put the broccoli rabe in a pot and then boil it until tender. Meanwhile, set aside a non-stick pan lined with olive oil, crushed pepper, and sliced garlic. You can cook until the garlic is slightly brown. Once broccoli rabe is boiled, place in the pan and continue sauteing for about 5 minutes.

You can also dice tomatoes and throw it in your dish for more flavoring. Add a little bit of sauce too. I usually add salt, pepper, and other Italian seasonings to spice it up. You can either boil or fry the noodles, but I prefer to boil them slightly before mixing them in with the broccoli rabe and tomatoes.

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instagram/christaalexis

What you’ll need:

  • Broccoli Rabe (1 head)
  • Tomatoes (1 or 2)
  • Zucchini Noodles (Homemade or Store Bought)
  • Olive Oil
  • Seasonings (Oregano, Basil, Salt, Pepper, Crushed Red Pepper)
  • Sauce (Optional)

Get ready for a wholesome meal. You get your greens, your vitamins, and a light meal. Induldge in a guilty-free meal and load up on the “zucch noodles.”

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More smoothies, less bloat

Summer time is here and we’ve got you covered with easy smoothie recipes to help you “cool” down. I like to make my smoothies as a breakfast replacement or in between my workouts. It’s totally guilt-free, vegan friendly, and full of plant based protein to keep you looking lean and most importantly feeling good!

Recipe 1: Apple Smoothie

RECIPE:

DIRECTIONS:

Slice an organic apple into pieces. Add to nutri-bullet blender. Then, pour 1 cup of Califia Farms unsweetened almond milk in and 1 scoop of Plant Fusion. Blend until smooth and enjoy.

P.S. Throw some ice in there for a thicker smoothie!

Recipe 2: Banana SunButter Smoothie

RECIPE:

DIRECTIONS:

Add 1 banana and blueberries, strawberries, and spinach if you’d like. Pour 1 cup of unsweetened Califia Farms almond milk, 1 scoop of Plant Fusion protein, and 1 teaspoon of SunButter. You get your daily dose of antioxidants, iron, and blueberries to help with memory improvement. Enjoy!

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Go scrambleless with tofu eggs

I often like to change up my breakfast menu ranging from smoothies, tofu eggs, oatmeal, cereal, pancakes, and french toast.  Vegan friendly food has become highly popular and can be found almost everywhere, but there is nothing like cooking your own food from scratch. You can control the seasoning factor.

INGREDIENTS:

  • 1 box of tofu, firm or medium preferably
  • 1/2 cup non-dairy milk (Califia Farms)
  • Handful of organic spinach (Earth Bound Farm)
  • 1/2 teaspoon of Onion seasoning
  • 1/2 teaspoon of Salt, Pepper, Cayenne, Tumeric
  • Olive Oil for the pan

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DIRECTIONS:

Open and drain the tofu. Place in a bowl and mash until it’s in smaller chunks. Add 1/2 cup unsweetened Califia Farms almond milk, Earth Bound Farm organic spinach, onion seasoning (or fresh finely chopped onions), salt, turmeric, cayenne pepper, and pepper. HINT: Turmeric helps to get the yellow scrambled egg color.

Mix thoroughly. Line the bottom of a non-stick frying pan with olive oil. Drizzle it but don’t drown the pan. Cook for about 7 minutes until soften. Get ready to enjoy!

You can put your guilt-free tofu scramble on a whole wheat english muffin with vegan cheese and ketchup, as a side dish with your toast, or even stuffed inside a baked potato.

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Featured a baked potato with tofu scramble with salt and pepper on top. Don’t forget to dip it in ketchup.

 

Brown rice noodles…THAIriffic!

I absolutely love Thai, Japanese, and Chinese food but I could never get my homemade dishes to come out the way it does as the restaurant, until…

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Now, with Thai Kitchen’s brown rice noodles, you can easily make a healthy vegan and vegetarian friendly dish. It comes with 4 individually wrapped noodles per box so you can always make 1 or 2 packs per serving or make them all for family style stir-fry dish.  I decided to make the whole package (I still have leftovers and I have a family of 4) and throw in some frozen veggies broccoli, corn, cauliflower, snow peas, and used Kikkoman’s Stir Fry Sauce and soy sauce for a little extra flavoring.

INGREDIENTS:

  • 1 bag of frozen veggies
  • 1 box of Thai Brown Rice Noodles
  • 1 jar of Kokkoman’s Stir Fry Sauce
  • 1 jar of Low Sodium Soy Sauce

 

DIRECTIONS:

I’ll break it down for you. First, boil a pot of water and add a pinch of salt (it helps so that the noodles won’t stick together). Then, you can add your noodles, stir continuously until tender for about 3-5 minutes. Be careful because nobody likes overcooked noodles!

As you’re waiting for that, get your veggies ready. I decided to use a frozen bag of assorted veggies including broccoli, snow peas, carrots, and let them defrost while I waited for my noodles to cook. I had leftover corn and sliced that up to throw in as well.

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Photo Credits: Christa Alexis

Once the noodles are fully cooked, drain them thoroughly until all the water is out. Set the noodles aside in a bowl. Then, add 1/2 cup water or less to your skillet, Kikkoman’s stir fry seasoning (you can decide how much you need), and soy sauce to your preference. Wait until it starts to bubble slightly.

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Photo Credits: Christa Alexis

This is my favorite part. Throw them veggies in and get mixing. You can also add salt or any other seasonings that pair well. I stuck to the traditional route.

Cover and let cook until tender 5-7 minutes. You can test it by putting the fork through the veggies to see if they’re done. Keep mixing and once the veggies are ready add the noodles in. Now here comes the easy part, mix for a minute or two, and add more stir-fry sauce if needed. Cool a few minutes and get ready to EAT! Oh yeah, don’t forget to sprinkle sesame seeds on top.

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Photo Credits: Christa Alexis

Watch me stir it up below.

 

 

 

 

 

 

Front St Trattoria is a veg friendly hit!

Located in the heart of Red Bank, at the corner of West Front street, Front Street Trattoria brings Italy to you with fresh ingredients, spaghetti squash, meatless (eggplant filled) meatballs seasoned with marina sauce, and cauliflower pizza. It’s great for people cutting back on their carbs and serves a variety of vegetarian, vegan, and gluten-free options.

Owners Michael and Valerie were inspired by their trip to Italy and learned what a “trattoria” was a small cafe that served pizza and pasta dishes. Luckily, they did since foodies can now dine at Front Street Trattoria and eat a taste of Italy. With an outside area with dangling lights, a quaint and cozy dining area with trendy modern aspects, or a front street lookout, there is something to please every customer.

I ordered the Meatless Meatballs made with eggplant and portabello mushrooms and substituted the pasta for spaghetti squash served over tomato sauce. The portions are a bit tiny but it was surprisingly filling. Each meal starts with brick oven bread and a side of seasoned olive oil with a touch of spice.

You’ll be certainly coming back for more.

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http://frontsttrattoria.com/

Say “Epiphany” To Vegan Face Masks

Epiphany Soapworks makes all-natural and vegan friendly products that are totally good for your skin without all that extra stuff. Soaps, face masks, and beard oils are perfect for all skin types.  Based out of Tennessee, each product is handcrafted with quality ingredients; forget the preservatives, animal by products, chemical induced mainstream brands, and order a feel-good face product. Better yet, you’r helping animals out too since proceeds are donated to ASPCA.

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What I like most about the face mask  (beside from the fact that no animals were harmed in the making) is the cute little jar it comes in. For me, it’s easily storable and great for on-the-go travels. You can make about 15 deep cleansing face masks using 1-2 teaspoons of the powder and 1-2 teaspoons of water, use more or less depending how thick or thin you want the consistency to be. Leave on for 15 minutes and wa la your fresh feels fresh.
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I loved the fresh mint smell that I could smell and feel working through my pores one step at a time. For $15 a jar, you get everything you ever dreamed of.  High quality vegan face masks are hard to find these days, but this one is pure magnificence. My face feels smooth, oil-free, and renewed using sea clay and yellow silt ingredients.

Vegan Chili Warms The Soul

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Made by yours truly Christa Alexis

A perfect dish for a snowy Saturday evening is a bowl of three bean chili. It’s simple to make and will warm your heart. Let’s get to the basics, you know like what you will need to make this vegan chili dish. You’ll need celery, carrots, onion, garlic, vegetable broth, can of tomato sauce, and seasonings (cayenne pepper, salt, pepper, garlic powder, chili powder, paprika).

Once you have all your ingredients, you can start. Get a big deep dish bowl and line the bottom with a touch of olive oil and throw your chopped up garlic cloves in and saute for a few minutes (be careful you don’t want to burn them!) Season with a teaspoon of salt and pepper.

Chop your celery and carrot sticks (you’ll probably need about 4-6 sticks) into small pieces. HINT: The vegetables will cook quicker if they’re chopped into fine pieces but don’t over chop them either. The onion should be cut in the middle first and then horizontally. You want to fill up your entire chopping board with all of your veggies.

Now, throw them in and stir constantly until they are tender. Mix for a few minutes approximately 5 or so. Don’t worry if the veggies aren’t fully cooked yet, the vegetable broth will boil them for you. Add 2 cups of vegetable broth to the pot. Bring them to a slight boil and add a can 28 fl oz of tomato sauce or crushed sauce to the veggies and broth blend. Add your seasonings now, a teaspoon of cayenne pepper, paprika, chili powder, and garlic powder. Mix thoroughly. Cook on high for 5 minutes until it bubbles then add your beans: black, red kidney, and pinto beans.

Cook on a low simmer for 30 minutes and keep stirring. Now, you can eat a delicious vegan friendly hearty meal. I also threw in Trader Joe’s Beefless Ground Meat for extra protein in case you think you already didn’t have enough.

beef2Throw fresh non-dairy mozzarella on top and whole grain scoops on the side, and wah-la you’re ready to eat.made-chili