Monthly Archives: April 2012

Coffee and Raw Sugar Scrub

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So, it’s practically May, which means it’s almost summer, which means these cozy sweaters, leggings, and jeans I have been sporting for MONTHS are going to have to go into hiding soon.  I’m OK with that, actually I am more than OK.  I am a LEO, it’s my season.  I love summer…beach, shorts, sundresses, BBQing, sunset wine in the garden with my mom, the smells, the tans…Yeah, I’m more than OK with it almost being summer :-)

Since I will be trading in my sweaters for tanks, pants for shorts, and sporting plenty of summery dresses, I decided to give my body a fresh scrub and healthy glow!  Best part of this scrub, it’s all stuff from the kitchen.  It’s natural!!  No looking on the back of a jar and wondering what the __ is all this stuff.  

Not only does this scrub leave the skin feeling silky and looking radiant, it has some wonderful benefits.  The caffeine in the coffee actually helps stimulate fat cells, easing the appearance of cellulite.  Similarly, it works to help blood cells to reduce varicose veins.   …AMEN!!!!  

All you need are fresh coffee grinds, raw sugar, and some oil (I use olive oil)

Mix 3 tablespoons of coffee grinds, 3 tablespoons of natural, raw sugar, and 1/4 cup olive oil.  

Jump in the shower and scrub up!  Make sure to scrub in circular motions.  After you rinse, your skin will be silky smooth and vibrant, ready for those cute summer outfits!!

The mixture has a strong coffee sent, which is also really nice :-) Enjoy!!!!

Chocolate Chip Peanut Butter Cookies

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Oh, Hello cookies

I love you.  I love chocolate and peanut butter together.  Together in cookies, brownies, pie, shakes…oh  man.  Recess.  I need to stop the list.  I don’t think anyone would argue with me on these two babies being one of the best combinations ever cooked up.  If you even tried to argue, I wouldn’t listen, so it wouldn’t even be an argument. I win.  It’s one of the best combos.  Ever.  Thanks.

Not only are these cookies super yummy, you really shouldn’t feel guilty for eating them.  That’s right, eat a cookie but don’t feel guilty after.  Now THAT is my kind of baking.  Don’t get me wrong, I love ALL sweets, I don’t discriminate :-) .  But when it comes to my baking, I am all about keeping it natural and healthy.

So let me introduce my Vegan Peanut Butter and Chocolate Chip Chia Seed Cookies.  Quite the description hehe…

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You will need:

  • 2 cups rolled oats ground
  • 1 teaspoon baking powder
  • 1 1/2 Tablespoons chia seeds
  • 1/4 cup vegan butter, I use Earth Balance
  • 1/4 cup raw agave + 2 packets of Stevia or other natural sweetner
  • 3/4 cup organic peanut butter
  • 1/3 cup non dairy milk ( I use almond milk)
  • 2 tablespoons oil – ( I use coconut oil but can also use vegetable oil)
  • 1 teaspoon vanilla
  • 1/4 tsp of both cinnamon and nutmeg
  • 1/2 cup dark or semisweet dairy free chocolate chunks or chips

Preheat the oven to 325.

In a medium bowl, whisk ground oats, baking powder, and chia seeds.  Set aside

In larger bowl, beat butter (at room temp), agave, and sweetner until combined, no lumps.  Beat in peanut butter, non dairy milk, oil, vanilla, cinnamon, and nutmeg.

In a few rounds, stir in oat mixture until combined.  Stir in chocolate chips/chunks.

Refrigerate for 30 min if time permits.

Scoop large dough rounds onto greased baking sheet.  I actually used my hands because dough is somewhat crumbly.  If dough is too crumbly add a little more milk.  Roll into rounds and bake for 12 minutes.  Remove, cool, and ENJOY!!

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A couple notes about this recipe…

I use the agave instead of refined sugar.  Agave is a natural and unprocessed sugar with a SIGNIFICANTLY lower glycemic index.  I highly recommend substituting agave when recipes call for sugar.  It’s a MUCH healthier alternative.  Just make sure to buy organic and RAW.  Here is also a link for uses, substitution rates, and other good info about this delicious, sweet, natural nectar!!

http://www.allaboutagave.com/index.php

Also, the Chia Seed.  If you are unfamiliar, I suggest you begin reading up on these little babies.  They are PACKED full of benefits.  They even have more antioxidants than blueberries.  They increase metabolism, which can aid in weight loss, help keep the brain active, and are rich in essential vitamins and nutrients.  Plus they are super easy to use.  Just mix them into smoothies, top on salads, mix into cereal, or even mix with juice.  They do from a gel like coating when they mix with liquid, so if that is awkward, mix with something dry.  Try them out and enjoy!!

Weekend Recap!

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Snaps from this past week/weekend are, well, non-existent.  I could think of several reasons, but it’s mainly just because I wasn’t in the mood to be snapping.  And you can’t force it, ya know!  The week seemed to speed by and the weekend was filled with some working out (yay hiking with mom), some BBQing, baking, and LOTS of quality time with my Erik.

I do however have a few things on my plate this morning to mention that were on MY plate this past weekend :-)  We had a couple great meals worth mentioning…

We hit up Lola Gaspar, http://lolagaspar.com/, in the Artist Village of Santa Ana, CA Friday night.  Super cute setting.  Pretty hipster, considering me and the man are far from that world, but not so much that it made we stood out.  The wait was long but we totally scored with two seats front and center at the bar.  Full service up there too, woo woo!!.  We each enjoyed one of their interesting cocktails from the decently sized (not too short but not confusingly long) list of drinks.  Erik’s food came out about 10 minutes before mine, big no, no.  Buuuuut the bartender made up for it with some jalapeno cocktail things.  Overall, the food was average, not too pricey, and it had a very romantic ambiance.  I’d definitely recommend it as a date spot or meeting up with a friend place for a drink and some apps.

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Lola Gaspar (courtesy of Lola Gaspar FB page)

Since we kept it pretty low key Saturday we decided to do a Sunday Funday Brunch.  After a failed attempt at Ma’kai in Santa Monica, we ended up at Sonoma Wine Garden in Santa Monica. www.sonomawinegarden.com.  We had been there before for drinks, but this time I really fell for the place.  It has a GREAT outdoor patio on top of the mall at the end of the 3rd street Promenade.  You really do not feel like you are at or part of any mall, super plus!  for $28 it was bottomless champagne cocktails and 1 entree.  If you plan to have more than 1 drink, it is worth it.  The food was good, the service was great (even considering it was pretty packed and there were some rather demanding tables nearby), and the setting was chic yet comfortable.  The weather wasn’t nice at all so the outdoor heaters were another plus.  Can’t wait to try it again on a sunny day!

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The weekend wasn’t just spent indulging in yummy food and beverages.  Post workouts I recharged with some healthy fruit smoothies.  Just made my standard banana and almond milk except instead of 1 cup almond milk, I used 1/2 cup of almond milk, 1/2 cup water and a couple spoonfuls of my new fav additive…AMANDE.  

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It’s like yogurt, but made from almonds.  Gluten/dairy/soy free makes it a great alternative to traditional yogurt, and it tastes delish.  I use the vanilla one.  I also have been adding a scoop of my favorite protein powder.

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It’s PACKED full of 13 raw, organic sprouts, enzymes, and probiotics.  It is also organic, soy free, and vegan.  It is rather thick and can get clumpy so the best way I have found to use it is to just blend it straight into a smoothie.  Here is their link to read more about the benefits:  http://www.gardenoflife.com

Hope you all had a fun, healthy weekend too!!

Spring Shrimp Salad

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Shrimp in my salad?  Yep.  But aren’t you vegan.  Ummmm yes.

Well most of the time.  About 95% of my diet is vegan.  However, occasionally I do eat fish.  I try to make sure it is high quality.  I guess I am more of a Pescatarian?

I became vegan to feel healthier (dairy and meat did NOT work well with my digestive system most of the time) and to create mental clarity with wholesome food from the Earth.  However I am not crazy strict with it.  I feel good the way I eat, way better than I felt having dairy and meat.  I know dairy sneaks its way in occasionally when eating out, which to me is NOT the end of the world.  I can handle it.  I also LOVE fish, always have.  Again, not the end of the world to me.  It offers tons of benefits to my health.  So I guess I’m just kind of Vegan, meh, I feel good.  That’s what matters, right?  I think so :-)

So let me introduce you to this shrimp salad.

Packed full of veggies (pretty standard for my meals) and mixed with a good deal of shrimpies!

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Here’s what you need:

  • 1 lb jumbo cooked shrimp, peeled and deveined, chopped
  • 2 small tomatoes diced
  • 1 bell pepper, chopped
  • 1 1/2 cups chopped shrimp
  • 1 small onion (red or yellow), chopped, OR 1/2 medium onion
  • 1 avocado, diced
  • 1 jalapeno, seeds removed finely chopped
  • 2 limes
  • 2 tbsp chopped cilantro
  • 2 tbsp olive oil
  • 1 clove of garlic, minced
  • salt and fresh pepper to taste

In a small bowl mix lime juice, olive oil, cilantro, garlic, and a pinch of salt and pepper to taste.

In large bowl, mix tomato, bell pepper, shrimp, onion, jalapeno, and avocado (if not serving immediately, wait on the avocado…add when serving)

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Toss with dressing, serve and enjoy!!

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Zucchini Patties

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I LOVE zucchini!  It’s not joke.  L-O-V-E.  If you have ever lived with me or just been around me long enough, you could have witnessed me eating zucchini maybe twice a day for weeks straight.  I use to be pretty basic with it though.  Cut into small rounds, tossed with a little salt and olive oil, then baked for several minutes.  Recently though, I have been trying to get a little more creative and make them into a more substantial meal.

Meet my Zucchini Patties!  I use to make these when I ate dairy, so I had to mess around for a bit before I could get the right mixture for the patties to hold and not be too runny.  While they may not look particularly appetizing, I think they are quite tasty.  They past the family taste test.  No leftovers.  And packed full of veggies and fiber via flax!  And they were easy to make!  Did I sell you yet?

What you’ll need:

  • Zucchini, shredded, about 2-3 cups –> I shredded 4 small zucchini…VERY important to wrap in paper towel after shredding to soak up some of the water, soak as much as you can
  • 1/2 onion chopped
  • 1 red or green bell pepper, chopped
  • 3/4 cup of bread crumbs, i used Italian seasoned breadcrumbs –> if you have some extra slices around, grind in a food processor
  • 1/4 cup of unbleached whole wheat flour
  • 2 TBSP ground flax-seed
  • 1 small jalapeno, chopped –> my patties were spicy so lessen or omit if you don’t like some kick!
  • 1/2 cup of “cheese” –> I use Daiya cheddar, next time I will try the mozzarella though
  • 1 “egg” –> I mixed 1TBSP oil, 2 TBSP water, 2tbsp baking powder
  • Salt & Pepper
    *add any other chopped veggies you think you mix well!

Mix all the ingredients well in large bowl.  Heat medium or large pan with oil over medium heat.  Spoon rounds into pan, about a small pancake size.  allow to cook several minutes on each side.  Remove from heat and enjoy!  I placed our patties over sautéed spinach.  Topped over tomato slices or beside a fresh salad would also be a nice way to serve.  Makes about 6-9 patties depending on size

Snickerdoodles

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ImageSometimes my brain just does not feel like being creative.  Yesterday was one of those times.  After watching sunset with a glass of wine and some appetizers at the Rusty Pelican, Erik and me were craving some sweets, but I just couldn’t get fancy.  I whipped up some good old snickerdoodles, which in my book, fall right in line with chocolate chip and sugar cookies.  Easy to make and pretty darn satisfying for the sweet tooth.

Vegan Snickerdoodle:

  • 1/2 cup Vegan “butter” >>I use Earth Balance<<  I actually cut the amount of “butter to 1/4 cup of the Earth Balance and 1/8 cup of almond “yogurt”.  I like the moisture and flavor the “yogurt” adds.  I use Amande
  • 1/2 cup raw organic sugar
  • 1/2 cup brown sugar
  • 1 “egg” >>I use 1/4 cup of almond milk and 1 tbsp of fresh lemon juice.  Soy milk is preferred for egg replaces but I try to limit my soy, and I didn’t have any at the house :-)
  • Tbsp ground flaxseed
  • 1/2 teaspoon vanilla
  • 1 1/2 cups unbleached flour, or any flour of choice
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar

For rolling cookies:

  • 3 tablespoons granulated sugar
  • 2 teaspoon cinnamon
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poring the "egg"

1. In a large bowl, beat “butter” and sugars. Add the “egg”, vanilla, and flax-seed.  I like to include the flax for its fiber benefits and to help as a binding agent since there is not a real egg.

2. In a separate bowl mix the flour, salt, baking soda, and
cream of tartar.

3. in 2 rounds combine, pour dry ingredients into the wet mixture.  Mix until well combined.

4. Pre-heat oven to 300 degrees.  Cover dough and refrigerate for about 30 minutes.

5. Combine the sugar with the cinnamon in a small bowl.

6. Spoon out about a couple of tablespoons of dough.  Roll into balls and then roll into sugar mixture.  Coat balls well.

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7. Bake the cookies for 12 to 14 minutes. Cookies may be soft but will continue to cook while cooling.

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Enjoy!!!

Time to watch some Game of Thrones and enjoy some more cookies :-)

Snaps!

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There has been a long lapse in posts, but there’s a very good reason!!  I am the clumsiest person ever!  No joke, Erik even tells people that, and he stresses the ever.  I had a bad fall last weekend while visiting my brother and old friends in San Francisco.  Long story short, I fell, I cut my face, I ended up in the ER, I got stitches :-(   Oh well, moving on, just praying there isn’t too much of a scar in a few months.

Here are a few snaps from the weekend…

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Little touch a glitter. Really been into changing the color on one nail lately

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Beach outside Sonoma County

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Having a Nori wrap battle. Stuffed full of yummies like Raw, sprouted humus, beet, kale, jalapeno!

ImageEnjoying a walk through Brother's new farm, collecting flowersImageOne of my favorite places to be. SF, you own my <3

 

Seasonal Eating…Spring Style

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No matter what, getting LOTS of fruits and veggies in year round, any kind is in your bodies best interest.  Buuuut, if you want to kick it UP a notch, seasonal eating will really help nourish the bod!

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Basically, some of the key reasons to try to eat seasonally are as follows:

  • It’s cheaper!!! Save some cash $$ and buy what local farmers are currently producing.  Your local farmers markets and/or CSA’s are going to be able to provide you with some of the freshest foods available.  The further from the source you go, the more $$ you are going to pay, and the more likely it is that your food get treated to help preserve freshness (no bueno).  If you buy from the market, try to find a local section and stay organic :-)
  • Buying in season helps provide the highest amount of minerals and nutrients your body needs for those months.  The fruits and veggies are growing in the conditions and environment that will best support their growth.  Think about summer fruits for example, melons.  high water content, helps keep you hydrated!

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Farmers Markets are also great ways to discover new fruits and vegetables and learn more about where your food sources are coming from.  Try making it into a fun little weekend outing.  Grab some coffee and stroll the fun-filled isles!

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An important thing to remember at farmers markets is just that just like a grocery store, you want to buy organic.  HOWEVER, these are usually small farmers.  Becoming certified is an extremely expensive and time-consuming endeavor.  Talk to the seller about their farming methods.  Get a feel for what they do…growing organically is great!!!  So get out there!! Get to the local FM or look into joining a CSA (Community Supported Agriculture).  Enjoy getting to learn and know who and where your food source is coming from!!

Here are some of my favorite spring veggies and fruits:

  • artichokes
  • Arugula
  • Asparagus
  • Avocados
  • Broccoli
  • Carrots
  • Cauliflower
  • Dandelion Root
  • Garlic
  • Kale
  • Sprouts
  • Strawberries
  • Greens!! Spinach, lettuce…
  • Potatoes
  • Cherries start being harvested
  • Certain mushrooms

In the next couple weeks I will be posting some yummy recipes incorporating these foods too!!  Stay tuned!

Simple Vegan Black Bean & Corn Chili

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I’m not a huge fan of college basketball.  And by not a huge fan I mean I really could not care less.  The only thing I liked about the March Madness crapola was the socializing biz.  I liked having another excuse to get drinks, food, and explore new HH’s >>Happy Hour, like I really needed another excuse<<.

For the final game, I decided to make some good old fashion comfort food.  Chili.  It was chilly >>get it, get it, nerd alert!! << outside and it seemed like the perfect food to warm us up and hit the spot for the boy/roommie/brother person I usually cook for.

I didn’t have a lot in the house, but I managed to piece together just what i needed to make this YUMMY chili.  And it turned out DELISH!!

Ingredients

*4 small potatoes, boiled then chopped

*1/2 a cup of onion – chopped

*1/2 a cup of celery – copped

*3 cloves of garlic – minced

*1/2 cup soy chorizo - Soyrizo – found at most health food stores

*1 teaspoon of vegan “buttery” spread or olive oil to saute veggies with

*1 can of (organic) black beans – try to get little to no sodium added

*1 can of (organic) kidney beans – little to no sodium added *you can also use another kind of bean depending on what is on hand or your preference

*1 can (organic) corn

*1 cup diced tomato

*1 tsp chili powder (more depending on taste)

*1 tsp of salt and 1 tsp pepper ( again, more to taste after chili is cooked)

Directions:

While dicing onions, celery, and garlic, boil potatoes until soft, about 10 minutes.  Remove, drain, then run under cold water to cool.  Cut into even smaller pieces if desired ( I don’t like huge chunks of potato in my chili)

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Saute onions, celery and garlic.  10 minutes to really soften, remove from heat.  Add in Soyrizo and tomatoes. MIx until Soyrizo as separated and all ingredients are well combined.

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In large pot, with heat on high, pour in cans of beans, with juice, and corn (without juice).  **if using homemade beans, add a cup of water for what would have been each can**

Add in veggie mixture, chili powder, salt and pepper.  Stir until combined.  Turn heat to low, cover, and let cook for about 45 minutes.  Stir every so often ( i stirred about every 15 minutes).

Remove from heat and serve!  That’s it!!!!  I added some cut up avocado that needed to be used.  Top with any additional condiments you choose, enjoy!!!

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Snaps

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A little recap of the weekend…

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Some new wedges for spring

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Happy Hour and sushi with the Bestie and the BF <3

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Spring is starting to show!!

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A little mimosa brunch with the ladies