Blend your high nutrient content foods together for a quick 1 spoon-a-day healthy. No, this won’t protect you from the virus. But our immune system can use every little help it gets. Blend these ingredients: Ginger Turmeric Lemons Salt, sugar, ACV, pepper – a tad to preserve better & increase turmericc nutrient absorption Share the […]
Boost Your Immunity During Quarantine Read More »
1/4 cup TVP 1/4 cup old fashioned oats 1.5 scoops vanilla protein 1 tspn chia seeds 2 Tbspn bluberries lemon slices Info: Blueberries are rich in vitamins A and E, copper, beta carotine and manganese. Oats – good source of B vitamins, iron,folate, magnesium, selenium, thiamine, thotenic acid and phosphorous. Lemons – EAT WITH THE
High Protein TVP Chia Oats Read More »
As I saw Caitlin Shoemaker’s Quiche, my mouth watered and I immediately wanted to bake myself one – with one exception: it had to fit my macros for my contest prep! So, I altered her original recipe to make it only 132 calories per serving, ultra low fat and 10 grams of protein! Still super
Butternut Squash Rosemary Quiche Read More »
You’ve asked, I listened! If you’re keen on a chewier meat replacement seitan, like my original meaty stringy seitan recipe, and are craving a replacement for breads and buns – wait no longer. This recipe has texture closer to English muffin, or dense rye bread. Waiting to be sliced in half and toasted, topped with hummus,
Hearty Spicy Tomato Dill Buns Read More »
I don’t know about you, but I hate boring salads… I like them spicy, juicy, flavorful and packed with nutrients! Spend an extra minute peeling fresh ginger and turmeric and you won’t regret it… Ingredients 5 fresh cucumbers 3 cups boc choy (spinach / pea shoots / other dark leafy greens) 5 Tbsp. roasted sesame
Asian Inspired Cucumber Salad Read More »
Yet another Russian recipe that’s: 1. veganized 2. high protein. Without further ado: Ingredients: 2 cups vital wheat gluten 1/2 cups chick pea flower 1 tspn salt 1 tspn baking soda 1 1/2 cups water 1/4 cups nutritional yeast 1/4 cup peanut butter Filling options: The possibilities are endless! Here are some ideas: mushrooms
Russian-Style Protein Pierogi Read More »
As some of you may know, I’m going to Costa Rica for Thanksgiving. And because my 2020 season competition prep started 1.5 months ago, I got to make sure there are enough various sources of vegan protein for me to eat on the go (the trip includes a lot of hiking). Last thing I want
TVP Savory Granola Read More »
Made some vegan cheese another day and got a couple requests to post the recipe, so here ya go! Works for lactose intolerant, paleo, vegan, keto and oil free friends! Roasted beets provide and miso the decadent cheese flavor and make it perfect for mac-n-cheese, spreads and dips. Ingredients 2 cups nutritional yeast 1.5 cup roasted golden
BEFORE YOU GO “EWWW!” I’ve got a confession. I hate eating salads. Love juicy veggies, but sadly, salads have too many down sides: they don’t store well cause dressing makes veggies soggy salads aren’t very portable, need to be refrigerated ingredients take forever to wash, peel, chop – if bought in bulk salads takes forever to eat
Chocolate Caramel Muffins – *with Spinach* Read More »
Someone called me out for not having enough Russian recipes on the blog. Fair. Catch this: one of my favorite Russian foods EVER = BORSH! Sharing the original family recipe to honor my grandmothers: Rita, Nina, and Inna. Borsh is a beet and cabbage soup/stew which is very flavorful and nutritious. We eat it hot