You don’t want to miss this recipe!

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Hello everyone, I am so sorry that I have been MIA for a little bit but I am back! And I am back to bring you one of the best vegan recipes that I have ever tried (don’t worry meat eaters, you’ll love this one too 🙂 )

This recipe is from the latest cookbook Oh She Glows Every Day by Angela Liddon.  I hope that you enjoy it as much as I did and don’t wait to go purchase this amazing book!!!!

Mac and Peas

Ingredients:

-8 ounces dry pasta (such as macaroni or fusilli)…I personalize use gluten free pasta

-1 1/4 cups frozen peas, thawed

-1 batch All-Purpose Cheese Sauce (see below)

-White wine vinegar (start with 1/2 teaspoon/2mL and add from there, if desired)

-Sriracha or other hot sauce

-Fine sea salt

-Freshly ground black pepper

-Sweet paprika

-Garlic powder

Directions:

  1.  Bring a large pot of water to a boil for the pasta.  Cook the pasta according to the package directions.  Drain.
  2. Return the pasta to the pot and add the peas and the cheese sauce.  Stir and heat over low until heated throughout and slightly thickened.
  3. Taste and season with vinegar, Sriracha, sea salt, pepper, paprika, and garlic powder to taste.  Serve immediately.

For the All-Purpose Cheese Sauce:

Ingredients:

-1/4 cup raw cashews

-1 1/4 cups diced peeled potatoes

-Heaping 1/3 cup diced carrots

-2-3 tablespoons nutritional yeast, to taste

-2 tablespoons refined coconut oil or other neutral-tasting oil, such as grapeseed oil

-2 tablespoons plus 1 1/2 teaspoons water

-1 1/2 teaspoons fresh lemon juice, or more to taste

-1/2 teaspoon plus 1/8 teaspoon fine sea salt, or to taste

-1 medium clove garlic

-1/2 to 3/4 teaspoon white wine vinegar, to taste

-Sriracha or other hot sauce (optional)

Directions:

  1. Soak the cashews in a bowl of water overnight or for at least 1 hour.
  2. Put the potatoes and carrots in a medium pot and add water to cover.  Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10-15 minutes, until fork-tender.  Drain.
  3. Transfer the cashews, potatoes, and carrots to a blender, add the nutritional yeast, coconut oil, water, lemon juice, 1/2 teaspoon of the salt, garlic, and vinegar and blend until smooth.  If it’s too thick, you can add another splash of water or oil to help it along.  Taste the sauce and add Sriracha and more salt, if desired.  The sauce will keep in an airtight container in the fridge for up to a week.

Creamy-avocado potato salad

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This is by far one of my all time favorite recipes!! I love the simplicity of it; yet, it is extremely delicious and comforting. It can be a side dish or add some protein for a full entree.

**I cannot take credit for this recipe. It is from the phenomenal, and highly recommended, cookbook Oh She Glows.

Serves 3, prep time: 25 minutes, cook time: 30-35 minutes.

Ingredients:

-1 1/2 to 2 pounds yellow potatoes, chopped into 1/2 inch cubes

-3 teaspoons extra-virgin olive oil

-1/2 teaspoon fine-grain seat salt

-1/4 teaspoon freshly ground black pepper

-1 bunch asparagus, woody ends broken off, stalks chopped into 1-inch pieces

-1/2 cup chopped green onions

For the dressing:

-1/2 cup avocado

-2 tablespoons minced fresh dill

-4 teaspoons fresh lemon juice

-1 green onion, roughly chopped

-1/4 teaspoon fine-grain sea salt, or to taste, plus more for serving

-Freshly ground black pepper

Directions:

1. Preheat the oven to 425 degrees F. Line two rimmed baking sheets with parchment paper.

2. Spread the potatoes in an even layer on one of the prepared baking sheets and drizzle them with 1 1/2 teaspoons of the oil. Season with salt and pepper. Spread the asparagus on the second baking sheet and drizzle with the remaining 1 1/2 teaspoons oil. Season with the remaining salt and pepper.

3. Roast the potatoes for 15 minutes, flip them, and roast for 15 to 20 minutes more, until golden and fork tender. During the last 15 minutes of roasting the potatoes, place the asparagus in the oven and roast for 9 to 12 minutes, until tender. Transfer the roasted potatoes and asparagus to a large bowl and stir in the green onions.

4. Make the Dressing: In a mini food processor, combine the avocado, dill, lemon juice, green onion, salt, pepper, to taste, and 1/4 cup water and process until smooth.

5. Add the dressing to the bowl with the potatoes and asparagus and stir until combined. Season with salt and pepper to taste and serve immediately. The salad is also good chilled and will keep in an airtight container in the refrigerator for a couple of days.

Health Tip of the Day: WATER!

Do you know how much water you should be drinking to lose weight and to maintain a healthy lifestyle?  Watch my video to find out more!

 

Are you drinking enough water?

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Are you drinking enough water?

Did you know that you should be drinking half your body weight (in oz.) of water per day?! To make the math simple, let’s pretend I’m 100 pounds. That means that I should be drinking 50 oz. of water EVERY day!

This is extremely important to remember, especially while experiencing HOT weather like we are in San Diego. Signs of dehydration can include low energy, headaches, cravings, brain fog and constipation. Also, sometimes when we think we are hungry, we are actually thirsty. Try drinking a glass of water and wait 20 minutes to see if you are actually hungry.

Try sprucing your water up by adding cucumber, lemon, mint or berries. And NO, I’m sorry, but tea, coffee, and juice do not count as water.

Hydrate, hydrate, hydrate 🙂

A vegan recipe that is made with only 5 ingredients!

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Here is another one of my favorite, vegan, gluten-free, recipes from The Oh She Glows Cookbook.  It is originally intended for a breakfast meal, but I prefer to eat it as a warm, comforting dinner.

Loaded Savory Oatmeal & Lentil Bowl

-1/3 cup gluten-free rolled oats

-**1/4 cup red lentils (see note below)

-1 1/2 to 1 3/4 cups vegetable broth

-1 small clove garlic, minced (optional)

-1 small shallot, chopped, or 2 to 3 tablespoons chopped onion (optional)

Optional toppings:  Salsa, chopped green onion, hummus, crackers, avocado, salt and pepper

Instructions:

**I prefer to soak my lentils for a day beforehand to promote healthy digestion.

1.  In a medium saucepan, combine the oats, lentils, broth, garlic (if using), and shallot (if using).  Bring the mixture to a low boil over medium-high heat, then reduce the heat to medium-low and simmer, uncovered, for 8 to 12 minutes, or until thickened.  Season with salt and pepper to taste.

2.  Spoon the oatmeal into a bowl, add your desired toppings, and enjoy!

3.  Store any leftovers in an airtight container  They will keep in the refrigerator for 2 to 3 days.  To reheat, simply combine the oatmeal and a splash of vegetable broth in a small saucepan and heat over medium-low heat until warmed through.