Who knew that edamame can be made into pasta and actually taste good? Seapoint Farms makes Variety Bundle: Seapoint Farms Edamame, Spaghetti and Fettuccine, 15 oz total, which is loaded with 24 grams of plant based protein per serving. It’s perfect for vegans and vegetarians that want to still feel sufficed by their carb intake. All you have to do is boil 6-8 cups of water, add some salt, and mix until tender.
I’m such a foodie as you can tell. The spaghetti kept me full for hours, pleasantly surprising for me, and it had the same texture as a whole wheat pasta. You can tell you’re eating healthier immediately with a grainy thicker texture. I kept it simple and added marina sauce for flavor. High in protein and low in carbs, plus you can jazz it up by adding diced tomatoes, broccoli rabe, spinach, seasonings, or any other veggies. Go green, stay lean, and eat edamame. Yes PLZ!
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!
Try all of their healthy products! Don’t worry Christa Alexis will be back with recipe ideas! 🙂
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.
Southern style cooking redefined with more vegetables, beans, and cheese – vegan friendly option of course. I love how southerners invest their time in homemade authentic prepared foods. A few of my favorite vegetarian items are collard greens, beans, cornbread, and of course you can’t forget the biscuits.
I decided to saute broccoli with olive oil and garlic; then add baked beans to the dish with a sprinkle of veggie cheese on top. It’s a light lean meal with just the right amount of protein. For more creations, stay tuned Christa Alexis will be back.
It’s that time of the year for grilling, swimming, and don’t forget the patriotic desserts. Make a red, white, and blue fruit kebab that will show you’re true American pride. This Do It Yourself (DIY) snack is healthy and nutritious and totally easy to make!
What you’ll need:
Strawberries, Bananas, Blueberries, or Apples
Get a pack of kebab sticks. Slice strawberries into thin pieces or just cut off the tops, you can also use apples which can be both for the red and white flag colors. Red goes first followed by white aka (bananas or apples) each one can be sliced into semi-small pieces. Finally, add the blueberries and repeat the pattern.
As you can see above, you can slice more or less depending upon what kind of look you want and which fruits you like the most.
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!
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!
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.
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!
Califia Farms is expanding it’s selection from Cold Brew Coffee, Coffee Creamers, Juices, Plant Milks, and seasonal flavors like my favorite Pumpkin Spiced Latte. I hope they open a coffee shop next.
Seriously though, I have an unhealthy obsession with Califia’s XX Expresso Cold Brew Coffee and don’t worry they have everyone covered. You can pick from a wide array of coffee including Cocoa Noir Cold Brew Coffee, Mocha Mexica Cold Brew Coffee, Dirty Chai Cold Brew Coffee, Salted Caramel Cold Brew, Cafe Latte Cold Brew Coffee, and others.
The non-dairy industry is on the rise as more people consume less and less dairy. Califia makes a naturally good quality dairy-free blend of milks and coffee. It will leave you wanting more. It’s non-grainy, fresh, smooth flavors are magnificently addicting!
Tinkyada makes gluten-free, wheat free, and non-mushy rice pasta that adds a little health to your meal. Boil water and add your pasta, let cook for 10-12 minutes, and enjoy while hot. Pairs perfectly with tomato sauce, sauteed veggies, or as a lasagna dish.
I tried the ‘Brown Rice Pasta Fettucini’ style and added my own homemade Italian sauce using fresh seasonings like basil, oregano, garlic, salt and pepper. I was reluctant to try a rice pasta since many of them usually come out “mushy” or taste “grainy.” The label clearly stated “Not Mushy” with two bunnies holding the pasta but I wasn’t convinced by it. I have to say the pasta was just right and I would have never guessed it was a whole grain choice. Let’s just say I could eat more than one serving and the taste was impeccable.
There’s millions of pastas and millions of ways to make your pasta different each time. You can view recipes at Tinkyada’s website here.
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.
Throw fresh non-dairy mozzarella on top and whole grain scoops on the side, and wah-la you’re ready to eat.