2 minute dijon dressing

There is nothing simpler and more dynamic than a salad – especially at dinnertime. In my home the last meal of the day (other than a protein shake while on prep) is a salad. The ingredients can be used in a variety of ways to prep other types of meals & snacks during the week.

All of your hard earned cashola spent on organic & pesticide free fruits and vegetables will not go to waste if you can keep a wide range of meals in your grab bags. This is one of them.

I’m adding some produce notes before the quick dressing recipe because I want you to keep at least 5 or 6 types of fresh veggies in the fridge for all around use at all times:

1 – Cucumbers – use these little suckers to make juice, scoop hummus, eat plain, place on salad, make into their own salad with a modification to THIS little recipe here or place on tired eyes.

2 – Carrots, Celery & Peppers– see cucumbers…..these can also be sauteed for quesadillas, or added to quick soups. Not sure how hot they will be on eyes, test it and let me know.

3 – Kale & Spinach – great salad base, great smoothie & juice base, great sauteed with onions and garlic, fantastic kale chips &  oh yes- you can also add both to salad. Don’t waste this delicious cruciferous delight.

Ingredients: 

Dressing: 

4 tbsp dijon mustard

2.5 tbsp nutritional yeast

1 tsp apple cider vinegar

1/8 cup water

Salad ingredients: 

4 cups diced curly green kale

2 cups spinach

1 cup beet leaves

2 cups romaine hearts

1 cup sliced cukes

1 cup sliced carrots

1 cup diced celery

1 cup diced red pepper

Sprinkling of hemp hearts

Protein options: Tofurky “chicken” or Green Cuisine Smoked Tempeh

(6-7 oz for average sized men 3-4 oz for women)

Method: 

You know the method for the salad, right? I mean, just look at the picture.

Add all dressing ingredients to vessel large enough to hold them, whisk with fork. This should be runny so that it coats your entire salad without being “too much” sauce.

Serves 4.

 

 

Pumpkin Spice

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Fall is definitely here, Thanksgiving weekend is just 1 more sleep away. Are you ready with your recipes? If not, stay tuned for some great meat-free recipes that will last all fall & winter.

For today, here’s an easy, at home, pumpkin spice recipe that you can use for pies, pastries, breakfasts, smoothies, coffees, and pretty much anything you want to have this robust flavour accompany.

It takes 5 minutes and saves you the hassle of buying store-bought pre-mixes.

Ingredients: 

Ground spices

8 tbsp cinnamon

7 tsp nutmeg

8 tsp ginger

2.5 tsp allspice

Add to glass jar, shake and voila! Makes enough to last all fall, or more.

Pseudo Colada breakfast smoothie

 

Missing summer? Lookkng for a quick breakfast? Recovery drink? Snack?
Here’s your recipe!
Ingredients:
2 bananas
Meat of 2 young coconuts
1 grapefruit peeled
1 handful kale
1 tbsp hemp hearts
3-4 pitted medjool dates 
1/2 cup almond milk
1 cup water 
Method:
Blend & enjoy!
Serves 2/4 meal vs snack

Breakfast energy elixir

Perfect in the go, after a workout or during a cleanse. Add or remove vega as needed. I also think “One Essentials” is a superior vegan option with far more nutrients ~ do your best!
2 Banana
2 handfuls of kale
dates
1 tbsp hemp seeds
1 tsp bee pollen
1.5 cups almond milk
1 cup coconut water
1 scoop Vega powder 

Mix on high until fully blended.