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 🙂

 

 

 

 

Southern style cooking

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.

 

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…

thai kitchen noodles

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.

 

 

 

 

 

 

Scrambled, what? Scrambled Tofu!

Looking for an easy way to get your protein. Look no further. We got you covered. All you need is a block of tofu (Trader Joe’s), non-dairy milk, flax seeds (grounded) salt, pepper, turmeric, cayenne pepper, vegan cheese, and onions. Pairs perfectly with sauteed spinach, Ozery bakery’s morning rounds, and Freida’s organic polenta.

First, put the block of tofu in a bowl and add about 2 tablespoons of non-dairy milk (I use Califia Farms). Then, add the grounded flax seeds about 1 tablespoon, a dash of salt, pepper, cayenne, and turmeric and two slices of vegan friendly cheese. Chop the onion into small square like pieces, you should use about half of the onion, and then mix it all together.

Heat your pan with drizzled olive oil and then scoop the seasoned tofu into the pan. Mix thoroughly until the onions are translucent and the vegan cheese is fully melted. Getting hungry? You’re almost done. All you have to do now is scoop into your plate.

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Made and photographed by Christa Alexis

Get your protein fill!

Black bean burgers are loaded with protein and fresh veggies like carrots and onions. Get seasoning with cayenne pepper, chili powder, pepper and salt, turmeric, and cumin to spice up the flavor. You’ll need 1 onion, 2 cans of black beans, 2 shredded carrots, 3 garlic cloves, quick oats and soy sauce.

Start off shredding carrots or buy already shredded carrots (much easier and saves you time in the kitchen) and chop onions into small pieces. Chop garlic cloves too!blackbeanburger.JPG

Heat a pan and add a little olive oil to cook the onions, carrots, and garlic in until sauteed. Don’t forget to add some salt and pepper for added flavor. While that’s cooking start mashing your black beans.

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Once the onion, carrots, and garlic is cooked add it to your bowl of mashed black beans, and add 1/2 cup of quick oats, and tablespoon of soy sauce. Mix thoroughly then form into  burgers.

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Let them freeze for 30 minutes and then take them out to cook whenever you want. Just oil a pan and cook them.

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Credits to Tasty for this delicious recipe! Watch the full video on how to make these protein filled black bean burgers.

Simple High Protein Meals

A simple high protein meal is chickpea salad with red wine vinegar and seasoned with oregano, salt, pepper, and garlic for extra flavor.

It’s easy to make.

  • 1 can (15.5 ounce) Goya chickpeas or any brand you prefer
  • 1 red pepper cut into small pieces
  • 1 red onion cut into small pieces
  • 1 garlic clove cut into small pieces
  • 1 tablespoon olive oil (add more if you’d like)
  • 1 tablespoon red wine vinegar

 

Mix it all together & chill in the refrigerator before servingchickpea spoon      Picture from the99centchef.blogspot.com

Homemade veggie recipes!

As a vegetarian, I often find myself looking for new healthy dishes. I made lentil soup and butternut squash mashed.   You’ll need a few items before you get started.

What you need:

  • 2 butternut squashes
  • almond, cashew, coconut, or regular milk
  • salt, brown sugar
  • lentils (14 0z bag)
  • spinach, corn, celery, carrots, onion
  • small macaroni

Lentil soup

Boil a pot of water (about 6 cups) and add lentils until it’s tender. Let it cook for about 20 minutes on medium heat. I start chopping fresh spinach, corn, celery, carrots, and onions into small pieces.

I saute my veggies before adding them to the soup. First, I oil my pan with extra virgin olive oil and heat it.  Once it’s heated, I add garlic and onions, carrots, celery, spinach (about a handful of each veggie) letting it cook for about 3 minutes. Add salt, pepper, and seasonings for flavor.

Add vegetable broth to the pot, sauteed veggies, and lentils. Let cook for about 30-40 minutes depending on how you like it. ADD macaroni for the last 10 minutes.

Let cool a bit and serve with fresh grated cheese!

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Butternut Squash Mashed

Cut the squash into two halves, scoop out the seeds, and let boil until fork tender.

Once it’s cooked scoop out the inside and place in bowl. Add milk, salt, butter, and a touch of brown sugar for flavor.

Enjoy!

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Veggie Chili

Today’s recipe of the day is a healthy vegetarian and vegan alternative dish called chili. All you need is 2 cans of kidney beans, 2 red bell peppers, celery, onions, garlic, and rice. It’s a healthy and protein filled meal.

First chop the pepper, celery, onions, and garlic finely. I make a small portion of each about a handful or so.

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Then saute the garlic and onions until light brown. Now, add the celery and pepper with seasonings garlic, chili powder, oregano, salt, and pepper.

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Mix together 2 cups of vegetable broth, 2 cans of kidney beans, and crushed tomatoes. Let simmer for 45 minutes. You can cook the rice separately as a side dish to the chili.

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ENJOY!

Get your Avocado on!

Avocados are good for your skin, hair, heart, eyes and nails. They contain fiber, potassium, and vitamins C,K, folate, and B6. It has 15 grams of unsaturated fat for a healthy heart. Did you know it has 35% more potassium than a banana? Studies show eating at least half of an avocado a day is totally healthy! Follow my quick and simple recipe for a delicious gucamole treat.

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1) 2-4 Avocados – cut them up and slice them into a bowl

2) Tomatoes – diced into fine pieces

3) 1 Garlic clove – sliced up

4) Lemon Juice – squeeze a small amount over the dish

5) Pepper – 1/2 teaspoon

6) Cayenne Pepper – 1/2 teaspoon

7) Salt – 1/2 teaspoon

Evita Ochel from Healthytarian explains all the benefits below.