Monthly Archives: November 2012

Friday Wrap Up

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Happy Friday Friends!

It’s crazy weather time here in SoCal.  To think, just last week for Thanksgiving we were playing around at the beach.  Now it’s all rainy, cloudy, yet oddly warm.  Mother Nature, you’re a goofy one ;-)

Anyhow, the detox I have been on this week has turned out to be surprisingly easy.  I don’t have amazing willpower or strength now, rather I have come down with a nasty cold.  Juices have really been the only thing I have wanted.  I guess being sick is a blessing in disguise making the cleanse so easy-peasy!

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In all seriousness though, I have felt like crap all week.  Normally I don’t stress being sick, it happens to us all.  Being healthy isn’t about not getting sick, it’s about how well our bodies deal with sickness.  So again, I normally wouldn’t worry except tomorrow Erik and me are taking off to MEXICO with a small group of friends.  The last thing I want to do is be that sick sneezy, snotty (sorry for the visual) person on the plane, or be all sicky on the beach!!! 

I have tried  so hard to get better…rest, vitamins, nutrients, etc., so I have faith I’ll kick it just in time (I’m thinking tonight pleeeease!!)  I wanted to share a couple of juice recipes that did make me feel loads better.

This one was spicy and helped clear my nose:

1.  4 carrots, 1 small beet, 1 apple, 1 large ginger knob, a handful of parsley, 1/2 cucumber

This next one is loaded with vitamins and gave me a lot of energy:

2.  A large handful of spinach, several large kale leaves, about 4 dandelion leaves, 1 lemon, 2 apples, 1 ginger knob, 1 cucumber

Well, these are just a couple of what has helped.  I made some of my other go to’s as well.  And of course I loaded up on lots of ginger and lemon teas, a special tincture my brother made me with reishi in it (how cute is he?!?!), and Echinacea drops in my water.  Lets hope this all helps.

Ok enough about me and my feeling sorry for myself being sick!  Hope you all have a wonderful, cozy, sick free weekend!!  I’ll be back late next week with some pics from MEXICO!!!

Until then this will be me ;-)

{ old picture from Bocas Del Toro, Panama }

{ old picture from Bocas Del Toro, Panama }

What do you guys do to take care of yourselves when you are sick??

 

…ch ch changes and S’Mores!

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Thank you for that song Mr. Bowie <3, I always love me some Bowie!

Changes is the theme around here today.  I am getting decorations up for Christmas (!!) and announcing something big on the blog today.  I have decided to change the name to…

Vibrant Bean!

As I move further into my health coaching schooling and career, I am realizing that this blog, which I will be using to help clients, does not properly reflect my purpose and goals in Health and Wellness.  In fact, the only people who get the name of this blog are my family and Erik.  I love the energy and feelings the word VIBRANT draws, so I knew I had to include it.  And Bean, well that’s just a little nickname I have grown to love since being called it as a little kid (and several annoying variations by the brothers)

OK so moving on to…

Even though I’m still cleansing, I didn’t think I should deprive others of some yummy in the tummy baked goods.  It is the Holiday Season after all, the Superbowl (if you will) of baking.

I had some cute little gluten free and natural marshmallows to use up, and I thought what better way then through them into a chocolate chip cookie…and BAM!  S’more cookies!

{ how cute are these guys }

Not only are they one of my new favorite cookies, they are also gluten free, vegan, and free of any refined foods.  Ya!  These are the kind of baked goods I’m talkin’ about ;-)

S’more cookies – vegan, gluten-free, and refined foods free:

  1. In a large bowl, stir the dry ingredients:

  • 1 1/2 cups all purpose gluten-free flour

  • 1/2 cup rolled oats (GF)

  • 1/4 cup raw sugar

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp cinnamon

  • 1/4 tsp ground ginger

  • 1/4 tsp allspice

  • 1/2 tsp nutmeg

  • 1/2 tsp salt

2.     In the same bowl, blend in all the wet ingredients with the dry

  • 1/4 cup agave

  • 1 flax egg (1tbsp ground flax mixed with 3 tbsp warm water)  or 1 egg replacer

  • 1/2 cup no sugar added applesauce

  • 1 tbsp coconut oil

  • 1 tsp vanilla extract

3.     Stir in:

  • 1/2 cup gluten free mini marshmallows

  • 1/2 cup vegan “chocolate” chips

Spoon onto baking sheet and bake @375 for 8-10 minutes

*May need to add a little almond milk to mixture, I added about a tablespoon.

So what do you guys think of the new name??  Would love to hear from you!

Post Thanksgiving Detox

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Hello and Happy Holidays Everyone!!

I am back after a wonderful Thanksgiving weekend.  I spent so much time with family, Erik, friends and the doggies eating some delicious food, going on beach walks (gotta love SoCal), resting, drinking, and being oh so merry ;-)  Cheesy I know, but I cannot help it during the holidays.

{ Erik and Hilo heading down to the beach on Thanksgiving }

As much as I loved indulging and enjoying Thanksgiving, it’s time to get back on track.  I’ll be doing a light cleanse for a few days this week {see:as long as I can take it}.  I’ll be preparing fresh juices everyday, with maybe a cup of steamed veggies at night for fiber (and sanity).

Even though I won’t be doing any crazy cooking this week {juice, juice juice}, I don hope to knock out a new cookie recipe, maybe some holiday DIY decorations.  We shall see :-)

Until then, have a wonderful week and enjoy all Holiday Cheer!!

{ source }

Green Bean Casserole

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Hi all!

As promised, I am back with another Thanksgiving side dish post.  I may be one of the few who like this one, but the green bean casserole has always been a favorite of mine.  Even when I did eat meat and dairy, I always had a tendency to skip meat and go for the veggie dishes and the mashed potatoes.  Go figure!

I decided to lighten and freshen up the classic recipe.  Yep, that means no canned, processed mushroom cream or fried onion topping.  I assure though, if you are one of the few who enjoys this side, you will love this one version!  Oh, and for what’s it worth, my sweet little mom said it is better than the old recipe ;-)

Green Bean Casserole:

  • 2 bags of green beans (most stores have them bagged now for the holidays)
  • 1 yellow onion, sliced thinly
  • 1/2 cup panko bread crumbs
  • 1 tbsp fresh chopped thyme
  • About 15oz cups sliced crimini mushrooms (come in 6 oz crates, I used 2 1/2)
  • 1 1/4 cup organic vegetable broth
  • 1 cup vegan “sour cream”
  • 1/2 cup water
  • 2 tbsp flour
  • salt & pepper
  1. Pre-heat oven to 400.
  2. In a large skillet (I used a cast iron that I baked the casserole in too) heat a couple of tablespoons of olive oil on low heat.  Add sliced onion and a pinch of salt and pepper.  Coat onions then cover to caramelize, stir occasionally.  Should be about 20 minutes
  3. In a large pot, fill 1/2 to 3/4 way full of water then bring to a boil.  Add beans and cook for about 5-7 minutes.  Drain and rinse.  Put to side.
  4. In a small bowl, combine bread crumbs and thyme.  Put aside
  5. Remove onions when done and place to side.  Heat 2 tablespoons vegan “butter” in same skillet on medium heat.  Add mushrooms and hefty pinch of salt and pepper.  Coat evenly and cook until tender and juicy, about 8-10 minutes.  Remove and place to side.
  6. Add “sour cream” and water to skillet (no need to clean it).  Stir until combined.  Add flour and stir slowly until no lumps remain.  Add broth.  combine.  Add mushroom and half the onions.
  7. Let mixture heat up to a boil then turn heat off
  8. If using skillet to bake casserole in, pour green beans on top of mushroom mixture.  Carefully mix, coating all the beans.  Top with remaining onions, bread crumbs, and optional vegan Parmesan *
  9. If using a baking dish, pour mushroom mixture over green beans in large bowl.  Mix and combine well.  Pour into large baking dish.  Top with remaining onions, bread crumbs, and optional vegan Parmesan *
  10. Bake for about 25 minutes, until crumbs are lightly browned.  Cool slightly, serve and enjoy!!!

A quick vegan Parmesan substitute I make is to combine 1/2 cup chopped walnuts and 1/2 cup nutritional yeast with a dash of salt in a food processor.  Pulse until walnuts are finely chopped.  Sprinkle on before and after baking!

Back! With a Healthy Stuffing

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Hello Strangers!

Feels like its been years since I last posted.  To tell you the truth though, I simply have not had the time, energy, or even recipes to post!  It’s been CRA-ZY over here.  All in a good way though.  Since starting my Health Coaching Program, I have been spending pretty much all free time studying, reading, researching, and then trying to preach what I teach, ya ya!!  I’m loving the school and I cannot wait to share stuff with ya’ll, but for the next couple months, it’s going to be slowly released.  See, I’m learning a lot about TIME MANAGEMENT.  Oh my, and in order to teach it, I have to be better at it myself, which it taking a lot of practice.  I’m getting there though, and the more I practice good time management, the less stressed, more in control, and happier I feel.

Ok so enough about me and my nutty life.  I just could not let such a wonderful holiday pass without some yummy food posts!  Even though I don’t eat meat (let turkeys live!!), this is still one of my favorite holidays.  I absolutely love the Holiday Season, the smells, the family and friend time, the music, the coziness, the shopping, the cheer…I could literally go on for hours.  Since Thanksgiving kicks it all off, well I’m a fan!

I have a couple posts today and tomorrow coming at you!  A couple of my favorite sides, that are of course lightened up and vegan, without losing any of that “traditional” delicious flavor.  Here’s a hearty, super easy Stuffing that passed the test, even with the carnivores ;-)

Vegan Italian Stuffing:

  • Whole grain bread (I used Ezekiel sprouted whole grain)
  • Vegan “butter”, several tablespoons
  • 9-10 oz crimini sliced mushrooms (come in about 6oz baskets, I used 1 1/2 baskets)
  • 3 celery stocks, thinly sliced
  • 1 medium onion chopped
  • 1 green apple, cored and chopped into cubes
  • 2 vegan Italian “sausage” – I use this brand
  • about 8 fresh thyme sprigs, leaves removed
  • about 8 fresh sage leaves, finely chopped
  • 2 1/2 (+/-) organic vegetable broth
  • Parsley for garnish
  1. Heat oven to 350.
  2. Slice up bread into small cubes, about an inch or smaller.  Spread on baking sheet and cook in oven for 20 minutes, until toasty.  Remove and place in large bowl.
  3. While bread is toasting, melt 2 tablespoons of butter in large skillet.  Add mushrooms and large pinch of salt, coat evenly, and cook until juicy and tender, about 6-8 minutes.
  4. Add celery, onion, apple, sausage, thyme, another tablespoon or 2 of “butter” and a little more salt.  Cook for a few more minutes, until veggies are tender.
  5. Add sage and broth.  Combine then pour over bread in the large bowl.  Top with some fresh parsley.
  6. Spread into a medium baking sheet, bake for about 40 minutes, remove, cool slightly, and Enjoy!!

What are some of your favorite Thanksgiving recipes?