What Does the Fox Say?

So sorry everyone for referencing that terrible "song" for my title; but, it IS quite catchy. So, I just got back home from Europe, where there is also AMAZING food, but I decided to do a food cleanse. So much bread eating occurred in Europe, lots of wine, and lots of chocolate... hey, we all deserve a little bit of cheating. Anyway, today I went on my first run back home. I went about 5 miles I think... between 4 and 5, and when I got home, I made myself a cute, little juice-type drink.

Recovery "Juice"

What's in it?

• a small handful frozen (but recently picked) blackberries from my hometown
• a sliver of fresh, raw ginger (I slice a piece usually the size of a thumbtack)
• one cup of water
• one half of a freshly picked, raw fig

Just blend all ingredients up and bon appetite, you've got yourself a super healthy post work-out drink that will help with recovering your cell break-down from working out as well as provide sufficient energy and aid in reducing inflammation (if there is any). 

Sushi, with a twist

Okay- so this recipe is AWESOME! I was inspired, as usual, by some instagram food accounts... which I follow like crazy. Whenever I'm on my phone, you could bet I'm looking at pictures of food on instagram haha... foodie probs.

Anyway, here's an awesome sushi recipe that doesn't involve the usual ingredients per say.

Zucchini Sushi Rolls:

What you need:

• one zucchini- thinly sliced length-wise 
• coconut aminos
• sesame seeds
• wild rice
• cilantro
• tomato
• avocado

What to do:

1. cook the sliced zucchini in a pan with the coconut aminos (instead of using oil) coconut aminos is an awesome liquid substance that can be substituted for soy sauce! Super healthy and lower sodium. 
2. lay out the cooked zucchini slices on a plate and top with all other ingredients, like you would a sushi roll. Just make sure to modestly top it... they will fall apart if you over-fill them (as shown in my picture)
3. roll up and eat! I would NOT eat with chopsticks... they are easy to fall apart without a toothpick.

They are tricky to eat sometimes, but definitely worth the effort in the kitchen. Yum yum!

Veggie Mexican Sopes

Helloooo,

So I made something wonderful the other day for lunch! It was what felt like a light lunch, but kept me full for a good amount of time. Any of you ever tried Sopes? They are really popular in Southern Mexico, and they are little, fried corn "masa" tortilla-type things topped with typically beans, cheese, lettuce, meat, and tomatoes. I lived off of these delicacies when I was in Mexico my first time, about six years ago (this was before I went vegan). Anyway, I was in the mood for some Mexican food, but I wanted to keep it healthy and nutritious- so this is what I came up with! Feel free to add any extra ingredients to it; I just used what I had.

What you need:

• eggplant
• avocado
• salsa or tomatoes
• cilantro
• onions
• quinoa 
• black beans
• one lemon

What to do:

1. For the "masa", cut up an eggplant in thin slices. Cook the eggplant until lightly golden on both sides. (I used a nonstick pan, so I didn't use any oil)
2. Mash up the avocado into guacamole
3. Layer ingredients onto the eggplant masa: salsa, beans, guacamole, quinoa, onions, cilantro, squeeze lemon juice on top
4. dash of salt on top

And they are as simple and delicious as that! Have a mini fiesta :)

Belated Brussels

Hey guys,

I'm so sad that this blog has been neglected for so long. My apologies. To make it up to you, I will post on multiple different topics. I've been eating mostly salads and smoothies for a long time, not having much time to blog all of the cool recipes. In this post, it's not the most exciting and complicated recipe; however, I've decided to post on Brussels Sprouts- because they are AWESOME! I had a semester-long school project to update a local school's garden, and my team and I ended up planting some brussels sprouts! They are so yummy! They are a low caloric snack or part of a meal that is also high in Vitamin K and C, according to whfoods.org. Check it out! Personally, I've just been steaming mine. You allow water to boil in a pot, and then add brussels in a strainer into the pot (carefully) and put the lid on top, turning down the heat a bit. Usually, they take about 15 minutes to cook. I just poke them with a fork consistently to check if they are soft yet. Anyway, try it out!

Pesto, and all that garb

Hello fellow bloggers/readers,

In spirit of springtime, I decided to use up some of my spring break cooking and eating! I wanted to make something really delicious last night, that could be easily transported to my boyfriend's house to cook when he got off of work. I looked in my fridge to see what I was limited by... and I found a few handy ingredients to toss into this recipe. I remembered making spinach falafels a while ago- sorry, I forgot to take pictures and post them, I know I'm a terrible person, ha, ha- and they inspired me to decide to make dough for little pizza/dinner tortes. Here's what went down:






Ingredients:
(for the dough)

• 2/3 cup garbanzo flour
• 1/2 cup water
• one flax egg (1tbsp ground flax, 3 tbsp water)
• 3 cloves food-processed or minced raw garlic
• 1tsp olive oil
• salt (to tasting)
• 2 tbsp basil

(for the topping)

• 1 little can of cut olives
• spinach
• can of tomato paste (or for better results, make your own tomato sauce/paste- I didn't have tomatoes)
• 1/2 of a sauteed onion

Bon Appetite!

What to do?

1. make the dough- just mix all of the ingredients together- make sure that the dough is the consistency of thick pancake mix. Make sure the dough isn't runny, either, just add more flour or water if needs adjusting.
2. get out a frying pan and pour little circular blobs of dough onto the pan and cook them just like pancakes- it takes like five minutes for each blob to cook until a little bit brown.
3. Top the little pancakes to make them more like pizzas with the toppings suggested above or whatever else that sounds delicious to you!
4. Hint: squeeze a little bit of lemon on top and it's FANTASTIC!