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.

Vegetable Medley Coleslaw

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Part of my treatment was to eliminate some of the foods that I loved and I wondered, “what am I going to eat now?” I am a creature of habit and have been eating the same lunch and afternoon snack for about a year (No wonder my body felt so fatigued, it wasn’t getting the nutrients from a wonderful variety of foods)!

Layla and I came up with this delicious side dish (and I am trying hard not to let her just eat all of it). I should state that I am not a chef! I also don’t tend to measure, so go ahead and put in as much of each vegetable as your palette desires:)

-Green cabbage (I did half of a head)

-Rainbow carrots

-Fresh mint (I used about 6 leaves)

-Parsley

-Green Onion

-Hemp seeds

-Zucchini (I used zoodles cut with our veggie spiralizer)

-Apple cider vinegar, salt and pepper to taste

*It would probably be delicious with some lemon juice added as well, but they are on my “NO” list.

*Also, this recipe is great on a toasted brown rice tortilla with a little bit of vegan mayonnaise.

Enjoy 🙂

Great Trip for All (Even for Health Addicts Like Me!)

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My hubby and I had a little weekend getaway this past week and we stayed at The Westin Desert Willow Villas in Palm Desert.  We have stayed there many times and I have to say that this resort is by far and away my favorite!!!  It is a wonderful escape for all: kids, adults and even for health addicts like me!

Let’s start with activities for the kids!  There are so many things to entertain your little ones and various pools to choose from!  First, there is a small pool that has a volleyball net and basketball hoop so that the whole family can participate in water sports.  There is an adjacent pool that has one of the most epic pool slides I have ever seen (don’t worry, adults are allowed on it too!) and there are slide contests throughout the day.  In addition, there are games for all that are led by the enthusiastic staff members: BINGO by the pool, arts and crafts and even movie night in the water.  And don’t worry Mom and Dad…there are mandatory pool breaks to make sure that your children come out of the water for sunscreen application, hydration and food. 🙂

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Ok adults, I know what you’re thinking.  I don’t have kids (or my kids are at home), and the last thing I want to do is be in the pool with a bunch of loud kids on my vacation.  Well then this next section is for you!  I too enjoy some peace and quiet on my vacation and we were able to enjoy it by the more quiet pool on the upper deck.  Here is the place for us to lounge on our floaties, enjoy poolside service, drink from the poolside bar (under misters, I might add!), and to read on our lounge chairs.  My husband and I even rented a private cabana for the day and spent the day under the shade, fan and by our own refrigerator.  This is the place to be!

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I was extremely nervous about going on vacation and not being able to find anything to eat.  Since my Lyme diagnosis, my diet has become extremely limited so we came prepared with all kinds of food to cook in our kitchen in our villa.  However, we didn’t use any of it (the resort has a food donation program, so it didn’t even go to waste)!  I was so excited to find food that I could eat and not get sick from.  And I could continue to eat clean.  For health addicts like me, The Westin has tons of options to make us happy! 

The first thing that I noticed that I thought was extremely unique was the “Sleep Well Menu” located on our bedside table.  It not only offered all kinds of calming teas but also offered supplements to help you sleep: magnesium and melatonin to name a few.  Who does that?!  The next item that I was delighted with was the Superfoods Rx Menu which was offered for room service, poolside and in the resort restaurant.  It offered all of my favorites: avocado, garlic, broccoli and more.  Every menu has gluten free, vegan and healthy options for the whole family!  As if that weren’t enough to keep this health nut happy, the resort also has a fitness studio, fitness classes, tennis courts, golf and running trails.  Okay, I think I am in Heaven!

 

I absolutely cannot say enough about The Westin Desert Willow Villas.  The staff is extremely accommodating and friendly and they truly have thought of everything.  My one criticism (if I had to find one) is that the bathroom is pretty far away from the pool on the upper deck.  That’s it though.  That’s all I can think of.  🙂

I highly recommend visiting them on your next desert vacation.  I will definitely be back next year…and the year after….and the year after 🙂

 

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Cold Quinoa Salad

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With a few more foods eliminated this week as part of the Lyme treatment protocol, Layla and I had to get creative 🙂 Here is a quick recipe that will be great for those summer events!

Ingredients:

-White quinoa

-Carrots (I prefer the rainbow baby carrots)

-Cucumber

-Mint

-Feta cheese

-Capers

-Black olives

*feel free to add any other desired vegetables.

Directions:

  1.  Cook quinoa (add two cups of water to every one cup of quinoa. Bring to a boil. Turn down heat and simmer until water has evaporated).
  2. Place quinoa in a bowl and allow to cool.
  3. Cut vegetables, olives and mint.
  4. Add vegetables, capers, olives and feta to the quinoa.
  5. Season with caper juice, salt and pepper. (you could also use lemon or balsamic vinegar…but they are on my eliminated list 🙂 )
  6. Mix everything together and enjoy!

Asparagus with a Twist

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I don’t know about you all but as much as I love vegetables, sometimes I can get a bit bored with the same ol’ meals. Here is a slight twist on asparagus and it only takes 3 ingredients (okay, five if you count salt and pepper)!! 🙂

Ingredients:

-half bunch of asparagus

-bread crumbs (I used gluten free)

-Vegenaise (or other vegan mayonnaise)

-salt and pepper (to taste)

Directions:

  1.  Preheat oven to 425 degrees.
  2. Wash and dry asparagus. Cut the ends off.
  3. Take a spoonful of Vegenaise and spread it on a flat surface (plate, cutting board, etc.)
  4. Pour some bread crumbs on a separate plate or paper towel.
  5. Roll each asparagus in the Vegenaise, followed by the bread crumbs. Be sure to cover the entire surface.
  6. Place the asparagus on a greased baking sheet. Season with salt and pepper (if desired).
  7. Bake for 9-11 minutes.
  8. Serve warm and enjoy!!!

 

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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.