Spicy and Savory Mexican Breakfast Bowl Recipe

mexican breakfast bowl

Start the day off on a spicy and savory note with this Mexican egg, avocado, and black bean breakfast bowl recipe. Packed with protein, fiber, healthy fats, and quality carbohydrates, it’s a delicious way to kick-start the day.

The majority of standard American breakfasts foods are sweet (too sweet) and set the day up for a carbohydrate load and sugar crash. Incorporating plenty of quality macronutrients into the first meal of the day not only prevents that crazy blood sugar ride, it also promotes satiety and the ability to make good food choices the remainder of the day.

This breakfast bowl recipe is packed with all sorts of spicy and savory elements for serious breakfast goals.

Organic eggs are a delicious source of high-quality protein (roughly 5-7 grams per egg), vitamins, and minerals. These include vitamins A, B5, B12, and B2, folate, phosphorus, and selenium.

Specifically, eggs contain choline, a nutrient crucial for brain and heart health. Choline is especially important during pregnancy, as a deficiency in this vitamin has been linked to neural-tube defects.

Eggs also contain powerful antioxidants, known as lutein and zeaxanthin, associated with eye health. Having an adequate supply of these compounds is associated with a reduced risk of cataracts and macular degeneration, two common eye conditions, according to a 2006 study.

Along with nutrient-filled eggs, this Mexican breakfast bowl packs in plenty of fiber thanks to black beans and spinach. Spinach contains a powerhouse of vital nutrients including iron, vitamin K, and calcium. Just remember to choose organic spinach to avoid a plethora of pesticides.

Other delicious additions to this breakfast bowl are fresh salsa or tomatoes, hot sauce, and avocado. A healthy fat star, avocado is a delicious source of fiber, vitamins, minerals, and monounsaturated fat. Feel free to have slices of avocado or go full-on fiesta with a scoop of guacamole.

Eat this Mexican breakfast bowl recipe with corn tortillas to make mini breakfast tacos, if you’re feeling extra spicy. Because, what better way to start the day than with breakfast tacos?

mexican breakfast bowl

Related On Organic Authority
Make this Savory Breakfast Bowl with Magic Green Sauce ASAP
These Easy Paleo Egg Muffins are Breakfast Game Changers
How to Choose the Healthiest Breakfast Bars (Or Make Your Own!)

Photos by Kate Gavlick


Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas — Oh She Glows

I was recently asked by Terra (OSG’s editor extraordinaire) how I came up with this recipe and after explaining my process to her, we both agreed I should share my fun little kitchen story with you on the blog! I often think this stuff is going to be boring so I don’t tend to get into the behind-the-scenes details too often, but I’d love to hear what you think!

This recipe actually began as something totally different. I’d been working on a simplified butternut risotto and, despite a few attempts, it just wasn’t impressing me (okay, I totally have Shania Twain in my head right now). I had planned on trying that recipe one more time before moving on, but just couldn’t shake the feeling of DOOM I had about it. Whenever I’m clouded by this “feeling of doom” and try to force a recipe (ignoring the voices in my head screaming “noooo don’t do it!”), I find it usually winds up being a waste of time anyway. I have to say that the results are almost always still edible and often quite tasty…just not quite good enough to share!

So, putting the risotto aside, I brainstormed something in a totally new direction! I couldn’t get crusted butternut squash out of my head (#weirdo), and thought it would be absolutely amazing to create a nut-and-seed coating for one of my favourite sweet, hearty winter veggies. I thought about my popular eggplant parmesan recipe from Oh She Glows Every Day (page 173) and used that as a jumping off point to get the wheels turning.

But I didn’t want to share the crusted squash recipe on its own as I had a hunch many of you would ask me how to turn these crunchy beauties into a complete meal. I checked my fridge and saw that I had some kale on hand, so I decided to marinate the greens in a creamy dressing for a hearty base. Now what about adding more protein in addition to what the nuts and seeds provide? I’ve been wanting to make spicy roasted chickpeas using my 10-Spice Mix for a while, and thought the pop of heat they bring would be a nice contrast to the the sweet, nutty squash. Bingo!!

Let’s recap: crunchy crusted squash, marinated kale, and 10-Spice roasted chickpeas. Yes, this could be AMAZING!!! Soon enough, a meal was born! This is when I start to get really excited, if you can’t already tell. But then I realize that I have to write up that dang recipe…

After I come up with the complete recipe idea, I type the recipe out in its entirety, visualizing each step as I go along. (This is something I’ve gotten better at as the years have gone by, but I still think it’s probably the most difficult part of the process!) Then I use this detailed recipe draft as as a guide for my first test and any trials thereafter. Each time my recipe tester Nicole and I test the recipe, I make live edits into the working draft on my laptop. (Live editing sounds way more exciting than it is…hah.) Once we both approve of the recipe (Nicole owns her own daycare, so other testers often include children and parents too…score!), I make final recipe edits before Terra and I begin the back and forth of our editing process. I’ve been creating recipes for almost 10 years now, and I find this system helps me deliver consistent and high-quality recipes.

Okay, if you skip right over this and go straight to the recipe, I won’t blame you. It’s all about the food, after all! This recipe is a big one, so reading it over before you begin is especially important. Also, you’ll see it contains a few “mini” recipes within—nutty topping, 10-Spice Roasted Chickpeas, marinated kale, etc.—feel free to make individual components (like the roasted chickpeas or marinated kale) on their own when you’re not up for preparing the full dish. A little mix-and-match, if you will! I don’t want to gush too much, but I really hope you make the whole thing…everyone who tried this recipe RAVED about it (one tester even said it’s possibly her favourite OSG recipe ever!). I could eat it every day, personally. 🙂


Yield
4 generous servings
Prep time
Cook time

Ingredients:

For the nutty crust topping:
  • 1 large garlic clove
  • 6 tablespoons (53 g) hemp hearts
  • 6 tablespoons (50 g) raw hazelnuts
  • 3/4 cup (57 g) raw cashews
  • 3/4 cup (38 g) raw walnuts
  • 3 tablespoons (15 g) nutritional yeast
  • 1 1/4 teaspoons fine sea salt
For the butternut squash:
  • 1 small/medium (2 to 2 1/2 pound) butternut squash*
  • 1 1/2 tablespoons arrowroot powder**
  • 6 tablespoons (90 mL) extra-virgin olive oil
For the 10-Spice Roasted Chickpeas:
  • 1 (14-ounce/398 mL) can chickpeas, drained and rinsed
  • 1/2 tablespoon extra-virgin olive oil
  • 1 tablespoon 10-Spice Mix***
For the marinated kale:
  • 1 medium (300 to 350 g) bunch curly kale
  • 1 small garlic clove, finely grated on a microplane
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1 teaspoon (5 mL) pure maple syrup, or to taste
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons (45 mL) fresh lemon juice, plus lemon wedges for serving
  • 1 tablespoon (15 mL) tahini, plus more for serving

Directions:

  1. Position two oven racks near the middle of the oven and preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
  2. Prepare the nutty crust topping: Add the garlic clove to a food processor and process until minced. Now add the hemp hearts, hazelnuts (no need to remove skins!), cashews, walnuts, nutritional yeast, and salt to the processor and pulse the mixture until coarsely ground with some larger chunks of nuts (the mixture should be the texture of large-flake sea salt). Be careful not to overprocess the nuts as you want the topping to be crunchy. Spoon all of the mixture into a large shallow bowl.
  3. Peel the squash and halve it lengthwise. Use a spoon to remove and discard the seeds inside. Slice each half into thin 3/4-inch wedges.
  4. Now we’re going to coat the wedges in the nutty crust topping, and I’ll warn you in advance that this is a messy, imperfect process…but the result is delicious, so don’t sweat it! To start, in a shallow bowl, whisk the arrowroot powder and oil together until smooth. Use a pastry brush to generously brush the oil mixture onto a single squash wedge until it’s completely coated in oil (or simply dip the wedge into the oil and toss to coat). Immediately transfer the oil-coated wedge to the bowl of nutty crust topping. Using your fingers, heap the mixture onto the top and sides of the wedge until it’s covered completely. Be generous! Press the topping into the wedge so that there’s a thick coating. (And it’s totally normal for some topping to fall off in spots.) If you find your fingers covered in the topping, rinse and dry them as needed.
  5. Repeat this process for all of the wedges, placing each one gently on the baking sheet as you go and leaving about 2 inches of space between. If you run out of topping, you can reserve leftover wedges for another use or coat them in oil and roast them alongside the topping-coated wedges as directed.
  6. Prepare the 10-Spice Roasted Chickpeas: Place the drained and rinsed chickpeas onto a tea towel and roll the chickpeas around until they’re dry. Spread the chickpeas onto the second baking sheet and toss with the oil. Sprinkle on the 10-Spice Mix and toss the chickpeas again until coated evenly.
  7. Place both baking sheets into the oven. Roast the chickpeas for about 30 to 35 minutes until lightly golden and then remove them from the oven. Roast the squash for a total of 40 to 55 minutes (I bake for about 50 minutes), until fork tender and lightly golden. I suggest testing the squash around the 40-minute mark and keeping a close eye on it thereafter.
  8. While the chickpeas and squash are roasting, prepare the marinated kale. Rinse the kale leaves and use absorbent tea towels to pat dry. Separate the stems from the kale and discard. Tear the kale into bite-sized pieces and transfer to a very large mixing bowl. In a small bowl, whisk the garlic, olive oil, maple syrup, salt, lemon, and tahini until smooth. Pour the dressing over the kale and “massage” until fully coated. Feel free to enjoy the marinated kale raw or use a skillet to heat it up. (I like to sauté mine if I have time!) Set aside.
  9. For serving: Divide the marinated kale into 4 large shallow bowls and top each with a few squash wedges along with a large spoonful of roasted chickpeas. Drizzle a tablespoon of tahini onto each bowl and top with a few generous squeezes of lemon juice too. You can serve the bowls with lemon wedges on the side if preferred. Oh, and if there is nutty topping remaining on the baking sheet, feel free to sprinkle it over the bowls so nothing goes to waste.

As always, you can find this recipe in The Oh She Glows Recipe App as well! The app is available on iOS and Android.

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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You Need This Sweet Quinoa Breakfast Bowl So Bad – Organic Authority

This healthy vegan quinoa breakfast bowl is packed with protein and nourishment to start your morning right. This protein-packed quinoa breakfast bowl will get your morning started the right way.

When you think of breakfast foods, quinoa likely doesn’t pop into your mind. But with a few sweet additions such as fresh fruit, sweet maple syrup, and creamy peanut butter, quinoa is totally breakfast-friendly!

Many sweet quinoa breakfast recipes have you cook the quinoa in almond milk. But our recipe has you cook it with water, like you normally would, and then add in the almond milk after. This is so the quinoa is fluffy and can be used for other recipes. Feel free to use the quinoa leftovers for a savory breakfast bowl or for lunch!

Since quinoa is a seed, not a grain, it’s the perfect base for your breakfast. It’s a bit easier to digest than a heavy grain and it’ll energize you. A sprinkle of granola ensures you get a healthy dose of carbs to sustain you.

Quinoa is also a great source of fiber, iron, magnesium, manganese, phosphorus, and copper. It also contains two flavonoids; quercetin and kaempferol, which provide antioxidant benefits. Quinoa is also a source of healthy fats with its omega-3 acid content.

Recipe Tips

Feel free to add any toppings you have on hand to this quinoa breakfast bowl. Get creative and try switching it up each time you make this. Some tasty suggestions are peaches, strawberries, bananas, almond butter, cacao nibs, and sliced almonds.

For the granola topping, you can either make your own using this recipe or use store-bought. I used One Degree sprouted vanilla granola which is gluten-free, vegan, and organic.

Vegan and gluten-free quinoa breakfast bowl with peanut butter, blueberries, and coconut flakes

Vegan Quinoa Breakfast Bowl Recipe

Vegan Quinoa Breakfast Bowl Recipe

Ingredients

  • 1 cup quinoa
  • 1 ¾ cups filtered water
  • ½ cup almond milk
  • Toppings:
  • 2 tablespoons peanut butter
  • 2 teaspoons maple syrup
  • Blueberries
  • Coconut flakes
  • Granola

Instructions

  1. Rinse quinoa in a fine mesh sieve until water runs clear. Add quinoa to a rice cooker or pot. Next, add filtered water and cover with lid. If using a pot, cook for 20 minutes, or until all the water is absorbed and quinoa is fluffy. If using a rice cooker, simply press cook and wait until the cooker signals it is finished.
  2. Once quinoa is done cooking, remove from heat and let stand five minutes. Remove lid and fluff lightly using a fork. Set aside ½ cup cooked quinoa and store the rest in an airtight container for later use.
  3. Add ¼ cup of cooked quinoa to each bowl and then add as much almond milk as desired. I suggest about ¼ cup. Then add one tablespoon maple syrup to each bowl. Top with one tablespoon peanut butter, a handful of blueberries, granola, and coconut shreds. Serve immediately and enjoy!

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http://www.organicauthority.com/you-need-this-sweet-quinoa-breakfast-bowl-like-now/

Related on Organic Authority
Save the Quinoa (But Not From Vegans)
Meatless Monday Roundup: 4 Quinoa Recipes
The 7 Healthiest Nutritionist-Approved Nut Butters

Images via Karissa Bowers

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Curried Butternut Squash Soup: The Best Bowl of Soup You’ll Ever Eat

Vegan Creamy Curried Butternut Squash Soup with a Secret Ingredient

This curried butternut squash soup is everything you need in a bowl of soup. Everything!

With spicy flavors balanced by sweet and creamy butternut squash, this soup will have you salivating. A sprinkle of crunchy toasted coconut and roasted seeds sends this soup over the top.

Butternut squash works wonderfully with Thai ingredients and makes for a big bowl of comfort. Imagine the smell of your favorite Thai restaurant. The strong aromas of ginger, turmeric, and coconut. That’s exactly what this soup tastes like. It’s perfection in a bowl.

If you’re new to cooking with butternut squash, don’t be intimated. You can follow along with our step-by-step guide to preparing butternut squash which makes the process a breeze. If you’re short on time,  feel free to use store-bought cut butternut squash. But keep in mind that cutting up your own butternut squash saves money and will taste fresher.

Butternut squash is a great source of fiber which means it’s a heartier ingredient than it looks and will keep you full. Combine that with low-calorie content and butternut squash soup is a weight-loss friendly food. Butternut squash is also rich in vitamin C, vitamin A, potassium, and manganese. Those nutrients can help keep eyes, skin, and bones healthy.

Even though butternut squash has a peel which can protect some produce from pesticide residue, you may want to consider buying organic squash. Winter squash such as butternut squash is #25 on the Dirty Dozen list and has been linked to more than 60 pesticides.

Curried Butternut Squash Soup Ingredients

Secret Ingredient

The trick to perfecting curried butternut squash soup is one secret ingredient. Most curried butternut squash soup recipes use curry powder which is essential but not the only ingredient you need.

We kick it up a notch by including a Thai kitchen staple that can’t be missed: ginger. It may not sound that groundbreaking, but it makes all the difference. It adds a zesty touch that complements the curry powder and coconut milk.

Plus, ginger boasts a variety of health benefits. Ginger’s most notable benefit is the enhancement it provides to the digestive system. Ginger has long been known for its ability to ease queasy stomachs. But it also can help prevent stomach aches and help food to digest easier.

Ginger is consisted of powerful compounds called gingerols. Gingerols pose anti-inflammatory benefits which may help those suffering from osteoarthritis or rheumatoid arthritis. The compounds are believed to help ease pain when ginger is taken on a regular basis.

Vegan Creamy Curried Butternut Squash Soup with a Secret Ingredient

Recipe Tips

You can get even more use out of your butternut squash and add a crunchy touch by saving the seeds. Like pumpkin seeds, butternut squash seeds are edible and delicious. Just follow along with these directions for roasting squash seeds. Sprinkle them on the soup and you’ll have a gluten-free alternative to croutons.

Other delicious garnish ideas for curried butternut squash soup are fresh cilantro leaves and toasted coconut chips. The cilantro provides herby notes while the toasted coconut chips provide a delightful crispy bite.

This recipe makes a thick and creamy soup so it uses minimal liquid. But if you prefer a thinner consistency, increase the vegetable broth by ½ cup. 

Vegan Curried Butternut Squash Soup: Butternut squash and curry powder blend to make a spicy yet creamy soup that is comfort in a bowl.

Curried Butternut Squash Soup Recipe

Ingredients

  • 1 tablespoon coconut oil
  • 4 ½ cups butternut squash, peeled and cubed
  • 1 yellow onion
  • 2 tablespoons shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1 ½ teaspoons sea salt
  • 1-inch ginger, minced (about ½ tablespoon)
  • 2 ½ cups low sodium vegetable broth
  • 1 ½ cups coconut milk, plus extra for drizzling
  • Garnishes: Roasted seeds, cilantro, toasted coconut

Instructions

  1. Heat coconut oil in a large stockpot over medium heat. Add onion and sauté for four minutes, until softened and translucent. Add shallots and sauté for an additional minute.
  2. Reduce heat slightly and then add garlic and ginger to the pot. Sauté for two minutes while stirring occasionally.
  3. Increase heat back to medium and then add butternut squash cubes along with sea salt and curry powder. Sauté for four to five minutes, stirring occasionally.
  4. Add vegetable broth and bring soup to a low boil. Cook covered for 15 minutes or until butternut squash is fork tender. Remove from heat and let cool for ten minutes.
  5. Transfer soup to a high-speed blender. Add the coconut milk and then blend until completely smooth.
  6. Pour soup into bowls and then drizzle with coconut milk.
  7. Then, garnish each bowl of soup with roasted squash seeds, cilantro, and toasted coconut. Season with salt and pepper to taste. Enjoy!

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http://www.organicauthority.com/curried-butternut-squash-soup-the-best-bowl-of-soup-youll-ever-eat/

Related on Organic Authority
4 Butternut Squash Recipes to Get You Ready for Fall (Perfect for Meatless Monday!)
6 Ways to Incorporate Ginger in Your Diet (and Why You Want to!)
Turmeric: Curry Spice or Astounding Cure-All?

Images via Karissa Bowers

Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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New Year Glow Smoothie Bowl — Oh She Glows

winterglowsmoothiebowlveganohsheglows-7

Happy 2018, friends! If you’re still recovering from New Year celebrations (and/or a whole lotta holiday travel like us!), I have just the recipe to kick off your January. It’s refreshing and light with an immune-boosting bonus—something I think most of us could use right about now! I know I could.

We had a fun whirlwind of a holiday week! How did yours go? The four of us took a road trip to see Eric’s parents, then headed west to visit my family in Alberta. Since our stay at my parents’ house was only four nights, we opted to keep the kids on eastern time. I have to say this strategy worked out so much better than the last visit. Both kids slept well (aside from one night) and were pretty happy during the day!! If we were staying longer, Eric and I would’ve gradually shifted them to mountain time, but for this visit we didn’t see a need to. It felt like a huge win. Parents, how do you handle changing time zones with your kiddos in tow? I think this was the first small success we’ve had. (Still worth celebrating, though! Ha.)

Now about those flights!! Oh man. Arlo is now 15 months old and very active, so he was our biggest challenge on the four-hour flight to Alberta. Nothing kept him happy for long, and we tried everything: toys, snacks, iPads, nursing, walks, etc…. He just wanted to move and get off that flight! Who can blame the little guy?! Arlo definitely inherited his “can’t-sit-still” gene from his mama.

We also had an eventful trip home, to say the least! First, our carry-on bags were flagged going through security (they said it was due to some small baby food pouches—apparently their texture can trigger the alarm even when removed from the bag), so the screening officers pulled us aside and spent about half an hour going through everything (and I mean everything…they opened every single marker cap, searched Eric’s wallet, and asked us additional questions for their documentation). Even poor Arlo was patted down. At that point I was starting to feel emotional, but tried to hold it together because we needed to focus on making our flight. I have a lot of respect for the security process, but this threw us for a bit of a loop. We made it to the gate just in time!

Then, about halfway through the flight, Adriana had an allergic reaction. Luckily it wasn’t severe and she’s totally fine now. The concerned cabin crew called a medical emergency over the intercom and told everyone to clear the aisle. A doctor on board the flight rushed to check on her and everyone nearby turned to see what was wrong. He was such a kind man and had a wonderful bedside manner (aisle-side manner, lol?). Boy, an experience like that really makes you appreciate the GOOD people in this world. During all of this, Arlo was super fussy, nursing- and nap-striking through the whole fiasco. And I was SWEATING, lol. At one point Eric looked at me and said, “We are officially that family on the flight!” Bahaha. Travelling with kids is so humbling, isn’t it? If I had a free hand on that flight, you can be sure it would’ve had a drink in it! Needless to say, we are very grateful for all of the kind people who helped us and to have gotten home safely in the end. I hope you all made it through your holidays okay too!

Anyway, I wanted to share our little travel tale to let you know that if you faced your own family adventure over the holidays, you certainly weren’t alone. 😉

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etalkohsheglows

Okay, back to the energizing recipe that kept me powering through our holiday shenanigans! I created this smoothie in December for a fun TV segment with etalk’s Traci Melchor. I’ll be sure to share on social media when the episode is scheduled, so please stay tuned if you’d like to see us in action and catch all the smoothie-making fun! It should be airing this month. I had such a blast chatting with Traci about all things breakfast and OSG. She and her kids are also huge smoothie fans and make one every day. Luckily (and to my huge relief) everyone on set LOVED this bowl—including the cameramen! They were feasting on leftovers after our show. I wish I had a picture of that. It was a proud moment.

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Yield
2 1/2 cups (625 mL)
Prep time
Cook time
0 Minutes

Ingredients:

For the smoothie bowl:
  • 3/4 cup (175 mL) water*
  • 1 heaping cup (145 g) frozen mango chunks
  • 1/3 cup (55 g) packed avocado
  • 1/2-inch piece (7 g) peeled ginger, or to taste
  • 1 cup (30 g) packed fresh baby spinach
  • 1 small (75 g) clementine, peeled
  • 1 very large (30 g) pitted Medjool date**
  • 3 ice cubes
  • 1/2 teaspoon matcha green tea powder (optional)
For the toppings:
  • Diced fresh mango
  • Vanilla Super Seed Granola or granola of choice***
  • Raspberries, blueberries, and/or strawberries****
  • Hemp hearts
  • Clementines, segmented and chopped

Directions:

  1. Add the water into a high-speed blender followed by the rest of the smoothie bowl ingredients. Blend on high until smooth.
  2. Pour into a bowl and add toppings as desired. Serve and enjoy!

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By the way, if you are an OSG App user, you can also find this recipe in The Oh She Glows Recipe App (iOS/Android)!

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



.

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Sheet Pan Vegetarian Summer Bowl

Sheet Pan Vegetarian Summer Bowl

Andrew Purcell, Carrie Purcell
Makes 2 Servings
Ingredients
  • 10ounces extra-firm tofu, drained
  • 1 1/3 cup canned chickpeas, rinsed and drained
  • 4cups broccoli florets
  • 2tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • Salt
  • Pepper
  • 2tablespoons fresh mint, chopped
  • 2tablespoons balsamic vinegar
  • 1 large peach, pitted and cut into wedges
Directions
  1. Heat oven to 400 degrees. Line a sheet pan with parchment paper.
  2. Cut tofu into rectangles 1-inch thick, then cut each rectangle into long triangles. Press tofu between two paper towels, squeezing out as much moisture as possible.
  3. In a bowl, combine tofu, chickpeas, and broccoli. Add ½ tbsp olive oil and cumin; season with salt and pepper. Gently toss to coat, taking care not to break up tofu.
  4. Spread on lined sheet pan and bake 20 minutes, until chickpeas are lightly browned and broccoli is al dente.
  5. In another bowl, whisk together remaining ½ tbsp olive oil, mint, and vinegar. Add cooked tofu, chickpeas, and broccoli, then add peach wedges. Toss to coat.

Nutrition Per Serving

489 calories
24 g fat (3 g saturated)
52 g carbs
11 g sugar
18 g fiber
28 g protein

Keywords

tofu, chickpeas, broccoli, olive oil, cumin, mint, balsamic vinegar, peach, vegetarian, vegan, gluten free, dairy free, nut free, selfstarter, high fiber, lunch, dinner

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Acai Bowl Recipe

Skip the Juice Bar: Make This Delicious Acai Bowl at Home!

An acai bowl makes for a superb start to your morning. Its sweet flavor, especially when topped with crunchy granola and coconut shreds, will make you feel as though you’re enjoying dessert. Fortunately, acai is packed with nutrition, so you’ll still be having a healthy start to your day while enjoying a delicious breakfast.
Though its name may look difficult to say, learning how to pronounce acai is quite simple. Pronounced ah-sigh-ee, these berries are known for their superfood benefits. Acai gets that reputation from its antioxidant content and health benefits.
So it’s no wonder delicious acai bowls are dominating the menus of juice bars and natural restaurants, but you don’t have to go out to enjoy this bowl of fruity goodness. Acai bowls can be easily made at home with minimal ingredients and effort. Making acai bowls at home saves money and lets you get creative with fillings and toppings.
This acai bowl recipe uses a secret ingredient to make it sweet without inducing a sugar rush. Medjool dates help sweeten up the acai bowl and counteract the tartness of acai. However, the fiber content in dates prevents a sugar rush. Just make sure you use an unsweetened acai pack in this recipe.
What Is Acai?
Acai is a berry that resembles a grape and originates in the rainforests of South America. The acai berry grows on a palm tree and each berry’s size is about one inch in circumference.
Acai has a slightly tart, bitterness to it which makes some compare the flavor to that of a cranberry or raspberry. But acai also has the juiciness and sweetness of blackberries. Acai berries are nearly impossible to find in their whole raw form (unless you are in the areas it’s native to) due to the fact it spoils very quickly after being picked.
Acai is available at most grocery stores in frozen pureed form or as a freeze-dried powder that is shelf stable. For this recipe, you’ll want to use the frozen pureed packs which will add thickness to your acai bowl.
Acai Health Benefits
Acai berries have one of the highest concentrations of antioxidants in a fruit, and even surpass blueberries which are also touted for similar properties. In addition to its antioxidant benefits, acai also is a great source of minerals, vitamins, and healthy fats. Acai contains manganese, vitamin A, copper, iron, thiamine, calcium, and magnesium.
Acai is low in calories and has a moderate amount of fiber and protein. This acai bowl recipe (without the toppings) contains approximately 219 calories, 48 grams of carbs, 4 grams of fat, 3 grams of protein, and 14 grams of sugar per serving.
Recipe Tips
Speed up this recipe by prepping the ingredients ahead of time. The granola will stay good in an airtight jar for up to two weeks on the counter and up to one month in the refrigerator. Make it on the weekend and then store it to use throughout the week on your acai bowls.

 

Ingredients

For the acai bowl:

¾ cup unsweetened almond milk

1 100 gram frozen pack of unsweetened acai (I use Sambazon brand)

2 frozen bananas, chopped

2 Medjool dates, pitted

¼ cup frozen strawberries

¼ tsp pure vanilla extract

For the granola:

1 ½ cups gluten-free rolled oats

½ cup buckwheat groats

⅓ cup sunflower seeds

¼ cup plus 2 tablespoons pure maple syrup

2 teaspoons ground cinnamon

For the toppings:

1 banana, chopped,

4 strawberries, sliced

2 tablespoons shredded unsweetened coconut

Optional toppings: Peanut butter, almond butter, chia seeds, passion fruit, etc.

Instructions

Preheat the oven to 275 degrees Fahrenheit. Line baking sheet with parchment paper or a baking mat. Add the oats, buckwheat, sunflower seeds, and cinnamon to a large bowl. Whisk until well combined. Next, add the maple syrup and mix well.

Spread the granola evenly out on the lined baking sheet. Bake for 20 minutes and then rotate the baking tray. Bake for another 15 minutes then remove from the oven and let cool for 30 minutes to an hour. The longer you let it cool, the more crunchy the granola will be.

Add all the unsweetened almond milk, acai, frozen bananas, frozen strawberries, dates, and vanilla extract to a blender and blend on high until completely smooth. If it’s too thick or chunky add an additional splash of almond milk. Blend again until desired consistency is achieved.

Pour the acai mixture into bowls and garnish with desired toppings; granola, shredded coconut, sliced bananas, and strawberries. Enjoy!

4.14

Skip the Juice Bar: Make This Delicious Acai Bowl at Home!

Related on Organic Authority
How to Make a Smoothie Bowl: Skip the Straw and Grab a Spoon
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31 Vegan Breakfast Recipes That’ll Make You Happy You’re Awake
Images via Karissa Bowers

Tags:
açai, breakfast, smoothie

Karissa Bowers
Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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Vegan Mac and Cheese Recipe

The Best Vegan Mac and Cheese Recipe: Comfort in a Bowl

Get your cozy on the right way and whip up this creamy vegan mac and cheese recipe at home!
Mac and cheese is a classic comfort food that’s hard to resist. You can still get the same warming feelings from a homemade bowl of mac and cheese as you can from a box. Plus, it’s much healthier and tastier.
This vegan recipe uses potatoes and carrots to create a creamy, smooth sauce that’s dairy-free and soy-free. Serve this up to kids and they will have no clue they are eating veggies.
The Trick is in the (Vegan) Cheese Sauce
Many vegan mac and cheese recipes use margarine or cashews to create a cheesy sauce. But our recipe uses budget-friendly and wholesome potatoes, carrots, and nutritional yeast instead.
Once potatoes are boiled and blended, they create a thick and creamy texture. Carrots add the slightest sweetness that balances perfectly with the seasonings.
Nutritional yeast adds a cheesy flavor and color boost. It’s also rich in vitamin B12 which can be necessary on a vegan diet. Nutritional yeast can be found in the bulk bins of health food stores or online. You can also use your newly purchased nutritional yeast on popcorn, vegetables, and pasta so don’t worry about not finding more uses for it, it’s about as versatile an ingredient as salt. (Almost!)
Nutrition
By forgoing dairy in favor of potatoes and carrots, you’re reaping health benefits you wouldn’t otherwise receive with an ordinary bowl of macaroni and cheese.
Carrots are chock full of beta-carotene which gives it a vibrant hue and vitamin enrichment. Beta-carotene gets converted into vitamin A by the body which helps to maintain healthful skin, eyes, and immune system. Carrots are also a great source of biotin, vitamin K, fiber, potassium, vitamin C, vitamin B6, and vitamin B3.
Potatoes often get a bad reputation due to the fact they are used in oily foods such as potato chips and french fries. But in their whole form, they actually boast many health benefits. Potatoes offer vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, and fiber.

Vegan Mac and Cheese Recipe

Ingredients

16 oz elbow noodles

1 cup white potatoes, peeled and cubed

½ cup carrots, peeled and chopped

⅓ cup unsweetened almond milk

¼ cup organic sunflower oil

½ lemon, juiced

2 tablespoons nutritional yeast

1 tablespoon tomato paste

1 ½ teaspoons arrowroot powder

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon sea salt

Optional add-ins: green chiles, peas, or broccoli

Instructions

Bring a large pot of water to boil. Add potatoes and carrots. Boil for ten minutes, or until fork tender. Do not exceed ten minutes cook time or the sauce will not come out right. Drain and let cool for five minutes.

Bring a separate large pot of salted water to boil. Add noodles and cook according to package directions. Drain and set aside.

Add almond milk, sunflower oil, lemon, nutritional yeast, tomato paste, arrowroot, garlic powder, onion powder, and sea salt to a high-speed blender. Add cooled, cooked potatoes and carrots and then blend on low and gradually increase speed to high. Scrape down the sides if necessary and blend until completely smooth.

Add noodles and sauce to the pot. Add in green chiles, if desired. Mix until noodles are completely coated in sauce. Season with sea salt and ground black pepper to taste. Serve immediately.

For leftovers, store noodles and sauce in separate airtight containers in the refrigerator for up to three days.

4.14

The Best Vegan Mac and Cheese Recipe: Comfort in a Bowl

Recipe Tips
Boost your bowl of vegan mac and cheese with these fun and flavorful add-ins:
For a spicier twist on traditional mac and cheese, try chopped green chiles. They’ll add a slight kick and amp up the flavor.
You can add green goodness to this recipe with peas or broccoli. This is a great way to get kids to eat their veggies. They will hardly notice veggies since they will be smothered in tasty cheese sauce.
Simply add frozen peas to the boiling pasta water when four minutes cook time remain. For broccoli, add frozen florets when six minutes remain.
You can easily make this recipe gluten-free by using brown rice noodles. Be sure to add the sauce only when you are ready to serve since brown rice noodles are very absorbent and dry out quickly. If this happens, add a splash of almond milk which will reconstitute it.
Also, if you don’t have a high-speed blender, don’t fret. You can make this recipe with a food processor as well. It just may not come out quite as smooth but it will be delicious nonetheless. Be sure to keep scraping down the sides to ensure it gets properly blended.
Related on Organic Authority
4-Ingredient Dairy-Free Parmesan Vegan Cheese Recipe
Kids Won’t Eat Their Veggies? 5 Easy Ways to Sneak Them In
Kraft Foods Recalls 6 Million Boxes of Its Mac n’ Cheese Because of Metal Pieces
Images via Karissa Bowers

Tags:
carrots, nutritional yeast, pasta, potatoes

Karissa Bowers
Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

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