Miracle Vegan Mac & Cheese

I have a new love and it’s replacing and old love because sometimes the heart wants what the heart wants. Mine? It wants to dive into a big bowl of pasta. I’ll inspiralize until I die – but sometimes you just need that pasta. So – you eat the gluten, you pay for it later, ya feel me? Y’all – it doesn’t have to be this way…enter, Miracle Noodles!

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Chef-Inspired Cauliflower Cream Spinach

A creamed spinach recipe – you’re probably thinking one of two things:

  1. “Creamed.” Yeah Amy, like that is healthy – right?  Ha-ha.
  2. Spinach. Ew. Why?!

But when your friend is a chef, sends you this recipe from her catering company I mean you gotta do it? Right?  And maybe even hide some veggies in there too.

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Mugs – not just for coffee.

School is almost back in session and all the throwback pics are coming through my timehop from dormlife – man, those where the days (VS for life!).  I was fortunate enough to live right by the cafeteria, so could easily run in and grab a bite to eat before class, but then the weekends would strike – and “Umph” (the nickname for our dining hall) would be closed.

Enter my greatest discovery ever in the history of my college studies (aside from Hyperbole 😉 ) – MUG CAKES!

Imagine it, making a cake with just a spoon, coffee mug, and a few ingredients that you could easily stash in a dorm pantry cubby, and a few ingredients you could get well – anywhere!  I’ve made anything from mug cookies, brownies, cakes and now…muffins!

Being allergen-friendly and gluten free, this can pose some difficulty some 10 years (10 years?!) after those dorm days – but after adapting this recipe from The Plant Paradox this will definitely be a quick staple in our breakfast routine.  Believe me, when you can’t find bread that won’t upset your tummy, having a warm muffin in the morning – it’s basically heaven.  And – you can read more of the cute sayings that are on your mugs!

This recipe serves 1, and is completely Plant Paradox Phase 2 and 2B mindset compliant (so ya know that’s my sweet spot!) – what’s really nice is the batter holds up well enough in the fridge to mix up 2 at a time, and you can save, or share one.

Gluten Free Mug Muffin Cake 

serves 1, adapted from The Plant Paradox

  • 1 tablespoon coconut oil, melted
  • 1 tablespoon EVOO
  • 1 tablespoon tap water
  • 1 tablespoon coconut flour
  • 1 tablespoon almond flour
  • 1 stevia packet (or sugar packet)
  • 1 pinch sea salt (about 1/4 of a salt packet)
  • 1/2 teaspoon baking powder
  • 1 egg (pastured if you can get it)

Flavor Varieties

  • Chocolate – add 1 teaspoon cocoa powder
  • Key Lime – add 1 teaspoon key lime juice
  • Lemon  – add 1 teaspoon lemon juice

Dump all ingredients in a coffee mug (at least 8oz large).

Pro tip: heat your tablespoon measuring spoon under hot water to melt your coconut oil when you scoop it out of the jar – or put that in the mug first and microwave about 10 seconds. 

Mix vigorously with a fork (not a spoon – it makes it fluffier) until the egg is nice and incorporated. Let sit for 1-2 minutes so it rises slightly. Microwave on high for 90 seconds. Serve immediately 🙂

Guilt-Free Mini Cheesecakes

If you’re like me, you’re up SUPER LATE the night before taxes are due, coming through receipts – deductions, on chat with turbo tax…

Ok so the hubs is doing all that – because let’s face it, I suck at finances and he absolutely loves it. But still – I knew this would be the night to make a sweet treat.

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Vegan Cuban Quinoa

Quinoa alone, can be…well, blah. But the right ingredients, dang ya’ll this is good!  This works as a great side dish (I like it with fish, chicken, or pork) or has enough protein to be a solid stand-alone if you are on the vegan or vegetarian trend.  The best thing, it keeps! And…a plus, it tastes even better with time.

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Rabbit Food

I love Rabbit Food. I eat it a lot and with my extra nutrition kick I am on lately (woo hoo 21 day fix!) I am spending a lot of time around it.  I put it on just about everything and love finding new ways to eat it.  And now I just realized I sound like I am talking about pellets…ew.  So let’s clear this up:

Rabbit Food  noun: What health nuts or vegetarians eat: leafy greens and vegetables.

Ok that’s better! In my case, my rabbit food of choice this week is lettuce, glorious wonderful lettuce. No, I’m not weird, I just love nature’s pleasant gift of natural flavor.  HUH? (in Scooby-Doo voice) you say? Yes that’s right, lettuce has natural flavor.  So before you knock on salads, take a gander at your local farmer’s market or produce aisle at all the great leafy options…all of which (except one…take a wild guess) are in my fridge right now for meals!

  • Arugula My favorite!  It has a strong flavor, so is great with blander toppings like shrimp, light cheeses, or celery. Drop some basalmic on it and I’m in heaven.
  • Romaine Gimme some Vitamin C, Potassium, and Biotin! That’s right, this staple of lettuce has a light flavor, but has the nutrients to help you grow big and strong.  My favorite is adding some paleo caesar dressing to this for a little extra zest!
  • Iceburg STOP STOP…why would you eat this? It sunk the Titanic. If you hate lettuce this is why.
  • Green Cabbage Not just for cole slaw! The secret to lettuce wraps? Use cabbage!  It holds liquids from meats and seasoning and folds well without breaking or being too damp.
  • Spinach Raw…I’m all over this! I use it to help add a natural iron boost to my diet without taking the horse pills. Throw some in your morning shake or eat it on a sandwich and you have an extra dose of some oh so important nutrients.
  • Hydroponic Lettuce I bought this for the first time this week and it inspired this post! It’s light, crisp, and though not as many nutrients as lettuce, it’s light buttery flavor is really refreshing. Bonus points: no dirt!  I paired it with a honey mustard chicken salad.
  • Spring Mix I buy this as another salad base, it has the good red leaf lettuce mixed in there with some radiccio and other greens and it keeps longer in the mixed bag (I get Organic Girl).  With as much Vitamin A as this offers, I aim to eat it when I am not feeling my best or will be drained for some immunity boost.
  • Kale Remember when this was Cosmopolitan’s must have veggie? It is still awesome! I bake into chips or add it to soups for an extra green boost.
  • Brussels Sprouts These ain’t yo momma’s veggies…to make brussels sprouts taste great slice them in half and pan sear in some olive oil or grate them finely and make a cole slaw and grab up that Vitamin C, B6 & fiber.

See? Greens are good! And there are so many ways to use them! What are some of your favorites?