Quinoa Enchilada Skillet

Being from Southern California, I have a slight obsession with Mexican food.  Mexican food is what I blame for taking me from my vegetarian lifestyle back to the meat eating lifestyle in 2011.  I couldn't stay away from the carne asada and all the yummy refried beans packed full of pig lard (because that is why they taste so amazing).  Since returning to the vegetarian lifestyle, I have still managed to feed my need for Mexican food without any meat products.  This is one recipe that I developed to help with my Mexican food cravings, and I believe it is a keeper.

I like dinners that are quick and easy.  Dinners that don't require a lot of prep and mess but that are delicious, like you spent hours in the kitchen.  I believe that this dinner recipe is just that.  Enjoy!

Quinoa Enchilada Skillet

Ingredients

1 cup quinoa, uncooked
1 cup vegetable broth
1 10 oz can of green enchilada sauce
1 4.5 oz can of green chili's
1/2 cup corn kernels
1 cup black beans
1/4 cup cilantro, roughly chopped
1 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
Optional toppings: cheese, avocado, sour cream, greek yogurt, chopped tomatoes, chopped onions, additional cilantro
Optional tortillas for serving

In a large pan, combine quinoa, broth, enchilada sauce, green chili's, corn, black beans, cilantro, cumin, chili powder and salt and pepper to taste.  Mix and bring to a boil.  Reduce heat, cover and cook for 20 minutes or until quinoa is fully cooked.  Serve with optional tortilla and toppings of choice.

Chocolate Chip Cookie Dough Protein Bites

Yes, you read that right!  Chocolate Chip Cookie Dough Protein Bites!  Delicious, clean and full of protein.  I have been baking a lot this holiday season.  My famous sugar cookies, peanut butter blossoms, gingerbread cookies.  I could easily eat a dozen of each of these cookies!  This season, I am trying really hard to establish some boundaries on my cheat meals.  Sure I will allow myself to indulge on the holidays, but I surely don't want one day to turn into a week, then a month, etc.  I decided to try to give a clean "cookie" a shot and came up with these no bake cookie dough bites, packed full of protein and completely guilt free.  They were very much a success and help fight those cravings for sweets around the holidays (and any day for that matter).  Enjoy!

Chocolate Chip Cookie Dough Protein Bites

Ingredients

1 1/2 cups raw cashews
2 scoops vanilla protein powder (I use non-GMO, Jay Robb, egg white protein powder)
1/2 cup pure honey
1/4 cup coconut oil, melted
1 tsp vanilla
1/2 cup dark chocolate chips

In a food processor, grind cashews until they reach a flour like consistency then add them to a medium bowl.  Add protein powder and mix well.  Add honey, coconut oil and vanilla, mix well until all ingredients are incorporated.  Gently fold in dark chocolate chips.  Form into balls and place on a parchment paper covered cookie sheet.  Allow to set in the refrigerator for an hour.

Portobello Mushroom Margherita Pizza

Pizza is one of my weaknesses!  I can't stop at just one piece!  I have this amazing recipe for homemade pizza crust, but I rarely make it because I know I could eat the entire pizza.  I love the plain cheese pizza's, but often opt for a Margherita pizza anytime we are at an Italian restaurant.  It really is my go-to because it would take a special person to mess up a pizza that is so simple.  My family is trying to stay away from as much gluten as possible and not that we don't occasionally indulge in gluten, I try to stay away from it as much as I can.  This Portobello Mushroom Margherita Pizza gives me that fulfillment of pizza, without all the guilt (and tummy ache from all the gluten).  It is so versatile that you can use any toppings you would like and it would be just as delicious!  This is a single serving recipe and can be doubled, tripled, etc, as needed.  Enjoy!

Portobello Mushroom Margherita Pizza

Ingredients

1 large portobello mushroom cap, stem removed and gills scraped off of the underside of the mushroom
2 Tbsp coconut oil
1/4 cup tomato sauce of choice
2 basil leaves, roughly chopped
4 thin slices of Roma tomato
1/4 cup mozzarella cheese
Salt and pepper to taste

Preheat the oven to 400*.  Lightly grease a nonstick cookie sheet with 1 Tbsp of coconut oil.  Place mushroom cap, upside down, on cookie sheet.  Brush mushroom with remaining 1 Tbsp coconut oil.  Sprinkle salt and pepper to taste.  Cook mushroom for 10 minutes.  Remove from oven and lightly dab excess water from inside of mushroom cap.  Change setting on oven to broil.  Add tomato sauce to mushroom cap, followed by basil and tomato slices.  Top with mozzarella cheese.  Broil for 2-3 minutes, or until cheese is golden brown.  Make sure you keep an eye on the mushroom during broil, as every oven can differ in temp.

Vanilla Protein Frappuccino

My guilty pleasure is creamer with my coffee.  The pure artificial, non-dairy creamer that comes in every flavor imaginable!  It is something I just haven't been able to remove from my life but I am a firm believer that everything in moderation is alright.  I came up with this recipe because I was out of creamer and desperate for my morning coffee.  It actually surprised me and made me think that maybe getting rid of my morning coffee with my creamer wouldn't be so hard.  Enjoy!

Vanilla Protein Frappuccino

Ingredients

1/2 cup brewed black coffee

1/2 cup almond milk

1/2 scoop vanilla protein powder (I use non-GMO, Jay Robb egg white protein powder)

1/2 tsp vanilla extract

1 tsp pure honey

dash of cinnamon

ice cubes to blend

Combine all ingredients into your blender.  Blend until frappuccino reaches desired consistency.  

Kung Pao Cauliflower

I'm sure you can tell, I use cauliflower in a lot of my recipes.  It is a vegetable that is so universal and can pretty much take on any flavor it is cooked with.  My Orange Cauliflower recipe was such a hit in my house, I decided to try another Asian chicken dish with cauliflower.  Enjoy!

Kung Pao Cauliflower

Ingredients

2 Tbsp coconut oil
1 head cauliflower, cut into florets
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1/2 yellow bell pepper, diced
1 Tbsp fresh ginger, minced
2 cloves garlic, minced
5 green onions, chopped and divided in half
1/3 cup raw cashews
1 tsp red pepper flakes
Cooked brown rice for serving






Kung Pao Sauce

2 Tbsp rice vinegar
2 Tbsp organic tomato ketchup
1/4 cup low sodium soy sauce
2 Tbsp sugar
1/4 cup water
1 Tbsp cornstarch

In a small bowl, mix all Kung Pau Sauce ingredients, set aside.

In a large wok, heat coconut oil over medium heat.  Add cauliflower and cook for 5 minutes, stirring occasionally.  Remove cauliflower from wok and set aside (cauliflower will not be cooked all the way, as it will be added back to the wok to cook more).  Add peppers to the wok, cook for 3 minutes.  Add cauliflower back to the wok and cook with peppers for an additional 5 minutes.  Vegetables will be cooked, but not mushy.  Add ginger, garlic, 1/2 green onions, cashews and red pepper flakes and cook for 2 minutes to incorporate flavors.   Add sauce mix to wok and cook over high heat, until thickened, about 1 minute.  Serve over brown rice, topped with additional green onions.

Vegetarian Meat(less)loaf

I am the only one in my small family of 3 that does not eat meat.  My husband is a meat eater of every sort.  We buy our meat from a local farmer and I prepare meat for him and my daughter and try to match what I am having to theirs as close as possible.  They also eat what I'm cooking, but along with some sort of meat.  One thing that they love that couldn't get more "meaty" if it tried, is meatloaf.  I have strayed from cooking it because I didn't know what would pair well with it for me, other than a plain vegetable.  I need more substance for my dinners other than just vegetables (may sound weird considering I am a VEGetarian).

A couple months ago, I shared my Brown Rice Burger and thought, if I can make a burger patty, why can't I incorporate some of that recipe into a meatloaf form.  I did adjust the recipe to accommodate a larger version, and I added some steamed cauliflower to give it a bit more than just brown rice as a base.  Enjoy!

Vegetarian Meat(less)loaf

Ingredients

1 Tbsp coconut oil
1/2 cup yellow onion, diced
1/2 cup baby bella mushrooms, diced
2 cups cooked brown rice
1 head of cauliflower, steamed and riced
3 eggs, lightly beaten
1/2 cup panko bread crumbs
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
Organic tomato ketchup for topping

Preheat the oven to 400*.

In a large pan, over medium heat, add onion and mushrooms.  Sauté for 5 minutes, until the vegetables are tender.  While onions and mushrooms are cooking, in a large bowl, combine cooked rice, steamed and riced cauliflower, eggs, bread crumbs, paprika, garlic powder, onion powder and salt and pepper to taste, set aside.  When onions and mushrooms are fully cooked, remove them from heat and add them to the bowl with the rice and cauliflower mixture.  Mix well to make sure all ingredients are incorporated.  Add mixture to a coconut oil greased loaf pan and form into a loaf shape.  Cook for 45 minutes or until top becomes golden brown.  Serve topped with organic tomato ketchup.

Lasagna Soup

As I am sure you can tell, and from me just coming out and saying it, I love lasagna.  You have seen my posts about Spaghetti Squash Lasagna and Simple Lasagna so it shouldn't surprise you that I have now come up with another lasagna recipe.  This time, combining the yummy ingredients of lasagna into a soup form.  This is not the cleanest recipe, especially if you stay away from dairy, but if you omit adding the cheese mixture, you have yourself a nice, filling (and vegan) tomato pasta soup.  What is nice about this recipe is it is done in the Crockpot and is a super easy meal and an even easier clean up.  Enjoy!

Lasagna Soup

Ingredients

Soup:
1 medium onion, diced
2 cloves of garlic, minced
2 cups baby bella mushrooms, sliced
2 medium zucchini, sliced, then halved
1 15oz can of tomato sauce
1 28oz can of crushed tomatoes
6 cups vegetable broth
2 bay leaves
2 tsp oregano
1 Tbsp basil
1/8 tsp red pepper flakes
salt and pepper to taste
1 package of brown rice fusilli pasta


Cheese Mix:
1 8oz tub of part skim ricotta cheese
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
1 tsp parsley
1 Tbsp fresh basil, finely chopped

Combine onion, garlic, mushrooms, zucchini, tomato sauce, crushed tomatoes, vegetable broth, bay leaves, oregano, basil, red pepper flakes and salt and pepper to taste in a Crockpot.  Cook on low for 8 hours.  When soup has 2 hours left to cook, stir in pasta and allow to cook for remaining time.

While soup is cooking, combine ricotta, mozzarella, parmesan, parsley and fresh basil in a medium bowl.  Mix and refrigerate until ready to use.

When soup is done, serve topped with dollop of cheese mixture.

Vegetarian Mushroom Hot and Sour Soup

'Tis the season for soup!  As the weather gets colder, my desire for soup increases.  Soup is filling, nutritious and delicious.  My husband has always been a fan of hot and sour soup,  but me, not so much.  We had a ton of mushrooms from the farmers market that needed to be cooked, so I thought they would make a good alternative to seaweed that is in most hot and sour soups.  This soup does have a bit of a kick (hints the HOT portion of the soup title), but for not being a huge fan of hot and sour soup, I must say, it was pretty darn good.  Enjoy!

Vegetarian Mushroom Hot and Sour Soup

Ingredients

2 Tbsp coconut oil
1 small yellow onion, diced
5 green onions, sliced and divided into green and white pieces
2 cups baby bella mushrooms, sliced
1 cup shitaki mushrooms, sliced
1 Tbsp fresh ginger, minced
1 clove garlic, minced
2 tsp Sriracha
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
6 cups vegetable broth
2 Tbsp cornstarch
1/3 cup water
1 egg, beaten
salt and pepper to taste

In a large pot, heat coconut oil over medium heat.  Add yellow onion and white portion of green onion.  Sauté for 5 minutes, until tender.  Add mushrooms and continue to sauté for 5 minutes, until mushrooms have reduced in size.  Add ginger, garlic and sriracha, sauté for 1 minute, until fragrant.  Add soy sauce and vinegar slowly, then add broth.  Bring soup to a boil, then reduce heat and simmer for 10 minutes.  In a small bowl, combine cornstarch and water, making a slurry.  Add the slurry to the soup and continue simmering for 10 minutes, until soup begins to thicken.  Remove the soup from the heat and slowly stir in the beaten egg.  The egg will form strings and cook immediately.  Add salt and pepper if needed and top with the green portion of the green onion.

Gingerbread Spice Protein Shake

Happy December!  Now that Thanksgiving is over, I can devote my attention to Christmas!!!  I will be honest, this is my favorite time of year.  I love the festiveness of people, I love the cooler weather (although I am a Cali girl, through and through), I love the Christmas music, I love the lights, there really isn't much not to love about the holiday season.  One thing I don't love though, is all of the temping treats that surface (and I am so guilty of self-inflicting the resurfacing of holiday treats).  I decided to come up with a protein shake that may take some of the craving away from sweet treats and focus it in a cleaner version of a holiday favorite, Gingerbread cookies :)  It is delicious and made me feel like I was indulging without the guilt.  Enjoy!

Gingerbread Spice Protein Shake

Ingredients

3/4 cup almond milk
1 scoop of vanilla protein power (I use Jay Robb's non-GMO, egg white vanilla protein powder)
1/2 tsp gingerbread spice (see recipe below)
1 tsp pure honey
Ice cubes to blend (don't use too many or it will water down your shake)

Combine all ingredients in a blender and blend until it reaches desired consistency.






Gingerbread Spice

1 Tbsp ground cinnamon
1 Tbsp ground ginger
1 Tbsp allspice
1/2 Tbsp ground nutmeg
1/2 Tbsp ground cloves
Pinch of black pepper

Combine and mix in small, sealable container.

Pumpkin Spice French Toast

Today is Thanksgiving!  This is my first Thanksgiving that I am pretty far away from most of my family.  We usually do an early afternoon lunch/dinner feast, but things are a bit different this year.  I am one of those that hold out most of the day so that I am good and ready for a big meal.  Last year, I was not a vegetarian and indulged in everything that Thanksgiving had to offer.  This year things are going to be limited for me (and that is ok).  I am glad that I will not be going into a food coma this year like most years in the past.  I decided breakfast was a must this year and what better way to start out this great holiday than with Pumpkin Pie French Toast.  It's easy and delicious!  This is a single serve recipe and can be doubled, tripled, quadrupled, etc to fit the size that you are serving.  Enjoy and to those who celebrate, Happy Thanksgiving!

Pumpkin Pie French Toast

Ingredients

1/2 Tbsp coconut oil
2 slices of bread
1 egg
1/2 tsp pumpkin pie spice
splash of almond milk
Pure maple syrup for serving

In a large pan, heat coconut oil.  In a large, shallow bowl, beat egg.  Add pumpkin pie spice and a splash of almond milk.  Mix together and coat each side of the bread in the egg mixture.  Add to the pan with the coconut oil and brown on each side.  Top with pure maple syrup.

Vegetarian "Fried" Brown Rice

Brown rice is a huge staple in my diet.  Carbs are not the enemy, they just have to be consumed correctly.  I had planned on eating leftovers from the previous night, but my hubby highjacked them out of the fridge.  I wasn't sure what I wanted for lunch, then I remembered we had these lovely carrots from the farmers market and some leftover rice.  What better than some fried rice.  Filling and delicious and full of great veggies.  Enjoy!

Vegetarian "Fried" Brown Rice

Ingredients

1/2 cup brown rice, cooked

2 Tbsp coconut oil, divided

1 egg, lightly beaten

1 Tbsp garlic, minced

1/2 cup carrots, cubed

1/3 cup peas

2 Tbsp low sodium soy sauce

Pepper to taste

In a large pan, on medium, heat 1 Tbsp coconut oil.  Add beaten egg and cook 3-4 minutes or until egg is fully cooked.  Set aside.  In same pan, heat remaining 1 Tbsp coconut oil.  Add garlic and sauté for 1 minute, until the garlic becomes fragrant.  Add carrots and peas.  Cook for 10 minutes or until vegetables become tender.  Add cooked brown rice, cooked egg and soy sauce.  Cook for 2-3 minutes to incorporate flavors.  Add pepper to taste.  

Bruschetta Quinoa Skillet

As a vegetarian, the word Quinoa came up often when I was looking at recipes to broaden my horizon in the scope of all things vegetarian.  I admit, the first time I tried it, I thought it was so awful that I didn't know how recipes existed with that ingredient.  I went for months without trying it again and decided to give it another go.  I developed the recipe that became my first blog and I loved it!  A new found love for Quinoa was developed (and even learning the correct way to pronounce it).

I love bruschetta, but I have been trying to stay away from excess gluten and those lovely pieces of bread they are on qualify as excess gluten.  Quinoa is gluten free and with the extra vegetable components of bruschetta, I figured they would go well together.  Not only is this dish delicious, but it is a one pan dish that doesn't leave your sink full of dirty dishes!  Enjoy!

Bruschetta Quinoa Skillet

Ingredients 

1 tbsp coconut oil
1 tbsp garlic, minced
1 cup quinoa, uncooked
1 cup vegetable broth
1 8oz can of tomato sauce
1 tsp oregano
salt and pepper to taste
1 cup grape tomatoes, halved
1/2 cup basil, roughly chopped
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded

In a medium pan, heat coconut oil over medium heat.  Add garlic and sauté for 1 minute, until garlic becomes fragrant.  Add quinoa, vegetable broth, tomato sauce, oregano and salt and pepper to taste.  Cover and cook for 15 minutes or until quinoa is fully cooked.

When quinoa is done, add tomatoes and basil.  Cook for 5 minutes to incorporate flavors.  Top with cheeses and allow to melt.  Serve immediately.

Cauliflower Orange "Chicken"....Without the Chicken

Every time I am at the mall and I pass Panda Express, I always die over the smell of their infamous Orange Chicken.  That used to be a regular choice for my cheat meals when I wasn't a vegetarian and I actually miss it sometimes!  What I don't miss is all the crud they put in the chicken that would always make my stomach so upset after eating it.  I know that cauliflower is used as a substitute for a lot of meat in vegetarian dishes and I thought, why couldn't in replace chicken in an orange chicken dish.  From all my years in the kitchen and my many experimentations, I can almost nail down all the non-artificial ingredients in an orange chicken recipe.  I think I hit the nail on the head with this one.  Even my 5 year old was asking for more :)  Enjoy!

Cauliflower Orange "Chicken"

Ingredients

1 head of cauliflower, roughly chopped
1/2 cup fresh squeezed orange juice
1 tbsp low sodium soy sauce
1 tbsp brown sugar
1 tbsp white vinegar
1 tbsp garlic, minced
1/2 tsp fresh ginger, grated
1 tsp corn starch
1/4 cup water
1/4 cup green onion, sliced
brown rice for serving

In a large pot, add chopped cauliflower.  Fill the bottom of the pot with 1 inch of water.  Cover and allow to simmer for 10-15 minutes, or until the cauliflower is tender.  Drain excess water.

While the cauliflower is cooking, in a large pan, combine orange juice, soy sauce, brown sugar, white vinegar, garlic and ginger.  Allow to simmer for 5 minutes.

In a small bowl, mix corn starch and water.  Add 1-2 tablespoons of corn starch mixture to the pan with the orange sauce mixture.  Mix and allow to simmer and thicken for 1 minute.

Gently toss drained cauliflower and green onions in the pan with the orange sauce.  Allow to cook for 1 minute to make sure cauliflower is evenly coated in orange sauce.  Serve over brown rice with additional green onions if desired.

Sugar Cookie Oatmeal

I finally purchased a tea that I keep seeing in the grocery store but keep bypassing.  Sugar Cookie Sleigh Ride Tea!!  Yes you read right!  I brewed a cup of it a couple days ago and was surprised just how much it really tasted like a sugar cookie (some teas are hit or miss).  I thought, what better way than to put it in my oatmeal, then it would REALLY taste like a sugar cookie.  That is when this recipe was born :)  Enjoy!

Sugar Cookie Oatmeal

Ingredients

1/4 cup steel cut oats
1 cup water

1 Sugar Cookie Sleigh Ride tea bag
1/2 cup water

1/2 tsp vanilla
1/4 scoop vanilla protein powder
2 packets of stevia
Optional rainbow sprinkles

In a small pan, combine oats and 1 cup water.  Bring to a boil and reduce heat.  Cook for 20 minutes or until oats are fully cooked.

While oats are cooking, bring 1/2 cup water to a boil.  Pour over tea bag and let seep for 10 minutes, then remove the tea bag.

When oats are fully cooked, remove them from the heat and add tea to oats.  Mix and allow to cool for 5 minutes.  Mix in vanilla, protein powder and stevia.  Top with optional sprinkles.

Fiesta Chili

Chili is usually one of my go to dinners when I don't want to spend hours cooking.  I love chili but was getting tired of the tomato based chili and wanted to try something new.  This chili has no tomato in it and almost has a tortilla soup taste to it.  It is so easy and delicious, I almost feel guilty not spending hours in the kitchen preparing it!  Enjoy!

Fiesta Chili

Ingredients

2 15oz cans of Great Northern beans
2 15oz cans of black beans
2/3 cup corn kernels
1 15oz jar of salsa verde (I used Herdez brand)
4 cups vegetable broth
1 cup cilantro, roughly chopped
2 tsp cumin
Salt to taste
Optional toppings: avocado, cilantro, sour cream, shredded cheese, crushed tortilla chips, flour tortilla

Combine all ingredients in crockpot, cook on high for 8 hours.  Serve with optional toppings.

Seaweed-less, Vegetarian Sushi

I have NEVER liked sushi!  My husband and parents always loved going out to eat sushi, but I stuck with eating safe things that I could pronounce.  One time, I felt brave and tried a California Roll.  It took all I had to not spit the thing out and I gagged the entire time I chewed it.  Needless to say, I haven't tried any since.  Since I have never been a seafood fan, I figured maybe it was the taste of the seaweed wrapper that I didn't like.  So that idea brought me to this: making my own, seaweed-less, vegetarian sushi.  This time, I thoroughly enjoyed the sushi and have now made it several times.  Enjoy!

Seaweed-less, Vegetarian Sushi

Ingredients

1 cup sweet thai rice, uncooked
1 medium carrot, julienned
1 medium cucumber, peeled and thinly sliced lengthwise
1/2 cup cilantro, roughly chopped
1 ripe avocado, peeled, deseeded and thinly sliced
Low sodium soy sauce for dipping











In a bamboo rice cooker, steam sweet thai rice for 15 minutes, covered.  Flip rice over after 15 minutes and continue to cook for 5 more minutes, covered.  When rice is finish, allow to cool a bit so the rice can be handled.

Spread a 1 foot piece of saran wrap on a hard surface.  Using your hands, take a generous amount of sweet thai rice and spread it out forming a large rectangle.

In the middle of the rectangle of rice, place your ingredients so they are forming a line lengthwise down the rice.

Using the saran wrap to help, gently fold over one long side of the rice rectangle to meet the other side, making sure all ingredients stay inside of the roll.  Gently squeeze the seam of rice shut.  Roll the saran wrap covered sushi roll to make sure all the ingredients are inside securely.  Using a sharp knife, while saran wrap is still attached to the roll, cut into 1 inch pieces.  Remove saran wrap once cut and discard.

Enjoy with low sodium soy sauce.

Apple Pie Protein Shake

Yes you read right, Apple Pie Protein Shake!  Being a vegetarian, I am always struggling with different ways to get in my protein.  After I made my Pumpkin Pie Protein Shake, I thought I would try an apple pie shake, another favorite of the fall season.  I played around with some ingredients and I think I have found the holy grail of protein shakes!  I'm talking so good, it will feel like a cheat meal!  Tastes fresh and seasonal and just like a freshly baked apple pie (minus all the calories).  Its quick and simple, enjoy!

Apple Pie Protein Shake

Ingredients

3/4 cup almond milk
1/2 apple, peeled, deseeded and chopped
1 scoop vanilla protein powder (I use Jay Robb's non-GMO egg white vanilla protein powder)
1/2 tsp apple pie spice (if you don't have the premixed apple pie spice, please see a recipe down below)
1 tsp pure honey
few ice cubes (don't use too many, or it will water down your shake)

Combine all ingredients in a blender and blend until smooth.





Apple Pie Spice

Ingredients

1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp all spice
1/4 tsp ground ginger

Mix all together and store in an air tight container.

Pumpkin Pie Oatmeal!!

I could eat pumpkin pie flavored food all day, every day, but only in fall. There is something about fall that makes pumpkin much more appealing.  Who doesn't love pumpkin pie (ok there are those that don't), and who wouldn't want pumpkin pie for breakfast (yes you either love it or hate it)?  For my fellow pumpkin lovers, here is a delicious recipe for Pumpkin Pie Oatmeal.

Pumpkin Pie Oatmeal

Ingredients 

1/2 cup steel cut oats
2 cups water
1/4 cup pumpkin purée
1/2 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1 Tbsp pure honey
1 Tbsp brown sugar
Splash of almond milk

Combine oats and water in small pan.  On medium heat, bring to a boil. Reduce heat and simmer for 20 minutes or until oats are fully cooked. Add pumpkin purée, vanilla, pumpkin pie spice, cinnamon, honey and brown sugar. Cook an additional 3 minutes to incorporate flavors. Serve with a splash of almond milk and enjoy!

Sunday Splurge.....Simple Lasagna

In my post about spaghetti squash lasagna, I mentioned that one of my favorite meals is lasagna.  Well tonight, my Sunday splurge was just that, lasagna!  Here is the delicious, easy recipe for those days when you want to enjoy a nice treat meal :). Enjoy!

Simple Lasagna

Ingredients 

1 Tbsp coconut oil
2 cups mushrooms, sliced
2 1/2 cups shredded mozzarella cheese, divided
1 15oz container part skim ricotta cheese
1/4 cup fresh parsley, chopped
1 egg, beaten
1 tsp salt
3 cups pasta sauce (see my homemade recipe here)
1 cup water
12 oven ready lasagna noodles

Preheat the oven to 350*

In a medium pan, heat coconut oil on medium heat. Add mushrooms and sauté until tender, add pasta sauce and water. Simmer for 5 minutes.

While mushrooms and sauce is cooking, combine 1 1/4 cup mozzarella cheese, ricotta, parsley, egg and salt in a medium bowl.

In a 13x9 inch baking dish, put 1 cup pasta sauce. Add 3 lasagna noodles, followed by 1/3 of cheese mixture and 1 cup pasta sauce. Repeat 2 more times. Finish with 3 noodles, remaining pasta sauce and remaining mozzarella cheese.  Cover with foil and bake for 60 minutes, removing foil after 45 minutes.  Let sit for 15 minutes before serving.

Turbo Fire Makes Me Feel, Like I'm on Fiiiiiiire! The Honest Truth About this Program.

If you are looking for a miracle workout, this workout is just about as close as you can get.  Here's my story!

I have struggled with my weight my entire life.  All throughout middle school and high school I was teased pretty badly.  But I was young, didn't care, loved food and wanted to have fun.  After high school, I moved to southern California.  I started going to the gym a little, but had no clue what I was doing.  I had my first "serious" boyfriend, and by "serious", I mean, my first boyfriend that lasted more than a couple months.  He was a loser and one day told me that his co-workers told him that they thought he would be dating someone "fitter".  I cried for a couple days and then realized they were right.  I started going to the gym more, lost a few pounds and got rid of that jerk!

Then I met my now husband.  Things got serious and comfortable and I let myself fall back into old, unhealthy habits. I got up to my heaviest at that point, right before he deployed to Iraq.  While he was gone, I knew I wanted to make changes and knock his socks off with a new bod when he got home.  I worked out religiously, 5 days a week for about 2 hours a day.  TONS of cardio and some weights.  I lost 30lbs and by the time he came back, was the lightest I had every been, including in high school (probably even middle school).   We got engaged shortly after he returned, I graduated from college a few months later, we got married and moved across the country, all in a months time.  Then a few months after we moved I got pregnant.  We welcomed our baby girl into the world on June 11, 2009.  I struggled with the weight I had gained and even more with postpartum depression.  I let myself fall into a deep rut of unhealthy habits again, and instead of losing the baby weight, I gained more weight.    I also struggled with severe health issues that included a years worth of invasive testing and surgery.  Finally in early 2010, a good friend of mine introduced my husband and I to Beachbody.  We started doing Insanity and completed the 60 day program.  I definitely saw changes in my body, but also felt changes in my joints from all the jumping.  Although I love Insanity and Shaun T's amazing personality, it just wasn't the workout for my body.  Thats when I found Turbo Fire, and I like to say the rest is history!

It is safe to say that Turbo Fire changed my life!  I almost gave up when I first tried it because of its heavily choreographed dance moves, but I stuck with it and am so glad that I did.  The moves became second nature to me, and instead of a workout, it just feels like a good time.  The pounds started pouring off and I was seeing muscles I had never seen before.  I will tell you, I have never followed the nutrition guide and the first few rounds, I did not eat the best, but I still lost weight.  I call Turbo Fire my miracle workout and anyone I have the chance to talk to about it, I do.  Not only do I love this 90 day program (and believe me, it goes by fast), I love Chalene Johnson!  She is motivating, inspiring, funny and real.  Most recently, I decided along with Turbo Fire, I would also incorporate heavy lifting into my workout routine.  I do Turbo Fire 2 days a week and heavy lifting 2 days a week.  Sure I could workout every day, for several hours a day like I used it, but why?  The results I have seen doing it this way, and cleaning up my eating have blown me away!  If you are on the fence about this program, there is no doubt in my mind that if you stay committed to it, your results will also blow your mind!  I often see ladies ask if Turbo Fire is worth the money.  YES, YES, YES!  I am honestly surprised my DVD's are still working.  I am on my 8th round of Turbo Fire right now and I have gotten every penny's worth out of this program and then some!  I truly believe it saved my life, and that, you can't put a price on.

Here are my results from an unhealthy teenager, to being my lowest weight but with tons of cardio, to post baby, and now!  Let the results speak for themselves!  I am a 31 year old mother, who despite my struggles along the way, am in the best shape of my life and I credit Turbo Fire for that!

You can check out the program and many others here: http://www.beachbodycoach.com/esuite/home/sempersanity

Please don't be shy and email me with any questions you have, I am an open book!  laceycalkins at gmail dot com (have to do it that way to avoid computer generated spam emails).

My husband and I are Beachbody coaches, but truly believe in the company and the products they sell.  There is no pressure to buy, just real stories and life changing opportunities.

Curry Pumpkin Penne Pasta

I have been on a pumpkin kick lately.  Always happens around Halloween.  I buy everything in sight that is related to pumpkin or pumpkin spice.  I know there are a lot of pumpkinholics out there like me.  My love of pumpkin runs so deep, I thought, why not make a dinner that has pumpkin in it.  One thing that sounded like it would mesh well with pumpkin was curry.  I didn't used to be a fan of curry but it has grown on me over the past year.  This dish was delicious, and most importantly super easy and quick.  Enjoy!

Curry Pumpkin Penne Pasta

Ingredients

1 package brown rice penne pasta
1 Tbsp coconut oil
2 Tbsp garlic, minced
3/4 cup pumpkin puree
1/2 cup almond milk
1/2 cup vegetable broth
1 tsp curry powder
1/2 tsp cumin
salt and pepper to taste
Chopped cilantro and lightly salted pumpkin seeds for optional toppings

In a large pot, cook brown rice penne according to package directions.

While pasta is cooking, in a large pan, heat coconut oil.  Add garlic and sauté for 1 minute.  Add pumpkin puree, almond milk, vegetable broth, curry powder, cumin and salt and pepper to taste.  Cook 10 minutes to heat and incorporate all ingredients.

When pasta is done, drain and rinse the pasta (rinsing is important for brown rice pasta so it doesn't become sticky and clump together).  Add pasta back to pot it was cooked in.  Add curry pumpkin sauce to pasta and toss until pasta is well coated.  Cook on low for 5 minutes, stirring often, to heat all ingredients.  Serve immediately, topped with cilantro and pumpkin seeds as desired.

Roasted Pumpkin Seeds (3 different ways!!)

This is one of my favorite times of the year!  Cooler weather, family, carving pumpkins, roasting pumpkin seeds.  I've always roasted pumpkin seeds the same way, sprinkle a little salt on them and in the oven they go.  This year, I decided to try something different.  I put together recipes for roasted pumpkin seeds, 3 different ways!  Save those yummy seeds, don't let them go to waste!

Roasted Pumpkin Seeds

Lightly Salted

Ingredients

Pumpkin seeds from one large pumpkin
Coconut oil
Salt to taste

Clean and dry pumpkin seeds from one large pumpkin.  Preheat the oven to 350*.  Place dry pumpkin seeds in a bowl and lightly coat with melted coconut oil.  Sprinkle salt to taste and toss to evenly coat.  Place the pumpkin seeds on an oiled baking sheet in a single layer.  Roast pumpkin seeds for 20-25 minutes or until they are lightly browned.  Enjoy!


Fiesta Blend

Ingredients

Pumpkin seeds from one large pumpkin
Coconut oil
1/2 Tbsp chili powder
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp oregano
1/4 tsp paprika
1 tsp cumin
1/2 tsp salt
1/2 pepper

Clean and dry pumpkin seeds from one large pumpkin.  Preheat the oven to 350*.  Place dry pumpkin seeds in a bowl and lightly coat with melted coconut oil.  Sprinkle seasonings over seeds and toss to evenly coat.  Place the pumpkin seeds on an oiled baking sheet in a single layer.  Roast pumpkin seeds for 20-25 minutes or until they are lightly browned.  Enjoy!


Pumpkin Pie Spice

Ingredients

Pumpkin seeds from one large pumpkin
Coconut oil
2 tsp stevia
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg

Clean and dry pumpkin seeds from one large pumpkin.  Preheat the oven to 350*.  Place dry pumpkin seeds in a bowl and lightly coat with melted coconut oil.  Sprinkle stevia and seasonings over seeds and toss to evenly coat.  Place the pumpkin seeds on an oiled baking sheet in a single layer.  Roast pumpkin seeds for 20-25 minutes or until they are lightly browned.  Enjoy!

Keep all seeds stored in air tight container for up to a week!

Spaghetti Squash Lasagna!

One of my favorite pasta dishes is, hands down, lasagna.  The thick noodles and all the melted cheese!  Although you can't really have lasagna without cheese, you can make the dish a bit healthier by substituting the pasta noodles for spaghetti squash.  The best part about this recipe is that not only is it delicious, but you eat it right out of the squash!  Makes for a simple clean up!

Spaghetti Squash Lasagna

Ingredients

1 large spaghetti squash, halved lengthwise, de-seeded
2 cups pasta sauce (you can make homemade with my recipe here)
1 cup mushrooms, sliced
2 Tbsp fresh basil, chopped
1 cup part skim ricotta cheese
1 cup shredded mozzarella cheese, plus a little extra for topping
2 Tbsp Coconut oil
Salt and pepper to taste

Preheat the oven to 400*.  Place cut and de-seeded spaghetti squash, cut side up in large baking dish with a little bit of water in bottom of dish. Coat cut side of squash with 1 tablespoon coconut oil and lightly sprinkle salt and pepper to taste.  Cook for 45-60 minutes or until inside of squash becomes tender and can easily pull apart into "noodles" with a fork.

While squash is cooking, in a medium size bowl, combine ricotta, mozzarella and basil, set aside.  Heat remaining tablespoon of coconut oil in medium pan.  Add mushrooms and cook until mushrooms become tender**.  Add pasta sauce and cook until sauce is heated.

When squash is done cooking and has cooled enough to handle, using a fork, gently score the inside, creating squash "noodles".

To fill the squash, divide the cheese mixture evenly on top of each half of the squash, place directly on top of the "noodles".  Next, divide the pasta sauce amongst each squash half and top with remaining mozzarella cheese.  Broil the squash halves on high until cheese begins to brown (make sure to keep a close eye on the squash during this final stage, as the broil setting cooks very quickly). Place entire half of squash on plate or serve onto plate and enjoy.

**it is also very easy to incorporate ground turkey into this dish by browning it with the mushrooms while the squash cooks.

Snack Time! The Rice Cake is No Longer Boring!!

So I actually stumbled upon this snack by accident. I've always liked rice cakes, but I like the ones packed full of artificial flavor!  I found a lightly salted rice cake at the grocery store and racked my brain about how I could make it less boring. This is what I came up with!

Almond Butter, Banana and Cinnamon Rice Cake

Ingredients 

1 lightly salted rice cake

1/2 Tbsp almond butter

5 slices banana

Sprinkle of cinnamon 

Spread almond butter on top of rice cake. Top with banana slices and sprinkle with cinnamon. Enjoy!

Homemade Tomato Sauce

I've never made my own tomato sauce.  I usually buy the organic sauce in the jar from the grocery store to cut back on the time it would take to complete a recipe with homemade sauce.  Although I do buy the sauce in the jar, I haven't found one that I really love.

I decided last night I would try to make my own sauce and it was surprisingly easy.  Hope you enjoy!

Homemade Tomato Sauce

Ingredients


1 Tbsp coconut oil
1/2 medium onion, diced
2 Tbsp garlic, minced
8 medium Roma tomatoes, quartered
1 cup vegetable broth
1 tsp cumin
1 tsp oregano
2 Tbsp fresh basil, chopped
salt and pepper to taste

In a large pot, heat coconut oil over medium heat.  Add garlic and onions, sauté until tender, about 5 minutes.  Add seasonings, cooking an additional minute to incorporate flavors.  Add quartered tomatoes and vegetable broth.  Simmer,  covered on low heat for an hour.  Remove sauce from heat and allow to cool.  Place sauce in blender and blend until it has reached desired consistency.  Use immediately or store up to 5 days in the refrigerator in a glass jar.  Delicious as a pasta sauce or pizza sauce!

LEG DAY!!! A simple routine to get your legs screaming!

I have a love/hate relationship with leg day!  I love the results, but hate the soreness the day (and 2 days) after a good leg workout.

Yesterday was leg day for me, and today I am regretting living in a 2 story house (the dreaded stairs)! You know the saying, "no pain, no gain", well here is a foolproof leg routine, created at workoutlabs.com, that I guarantee will have your legs screaming!

For each workout, I have modeled my reps after Beachbody's Body Beast method, starting with higher reps and lower weight, and working up to lower reps and higher weights.  Here is what my workout looked like, please make weight adjustments as needed.

Dumbbell Deadlifts: 

Start with your lightest weight (i.e. 2, 20lb dumbbells=40lbs)- Do 15 reps

Rest 90 seconds

Move up your weight by 10 lbs (i.e. 2, 25lb dumbbells=50lbs)-Do 12 reps

Rest 90 seconds

Move up your weight by 10 lbs (i.e. 2, 30lb dumbbells-60lbs)-Do 8 reps (this one should be challenging for you), No rest, go straight into drop set

Drop set-Go back to your lightest weight (i.e. 2, 20lb dumbbells=40lbs)-Do 8 reps

Goblet Squat:

Start with your lightest weight (i.e. 15lb dumbbell)- Do 15 reps

Rest 90 seconds

Move up your weight by 5 lbs (i.e. 20lb dumbbell)-Do 12 reps

Rest 90 seconds

Move up your weight by 5 lbs (i.e. 25lb dumbbell)-Do 8 reps (this one should be challenging for you), No rest, go straight into drop set

Drop set-Go back to your lightest weight (i.e. 15lb dumbbell)-Do 8 reps

Sumo/Plie Dumbbell Squat:

Start with your lightest weight (i.e. 15lb dumbbell)- Do 15 reps

Rest 90 seconds

Move up your weight by 5 lbs (i.e. 20lb dumbbell)-Do 12 reps

Rest 90 seconds

Move up your weight by 5 lbs (i.e. 25lb dumbbell)-Do 8 reps (this one should be challenging for you), No rest, go straight into drop set

Drop set-Go back to your lightest weight (i.e. 15lb dumbbell)-Do 8 reps

Two-Arm Kettlebell Swing (can also use a dumbbell):

Start with your lightest weight (i.e. 15lb kettlebell or dumbbell)- Do 15 reps

Rest 90 seconds

Move up your weight by 5 lbs (i.e. 20lb kettlebell or dumbbell)-Do 12 reps

Rest 90 seconds

Move up your weight by 5 lbs (i.e. 25lb kettlebell or dumbbell)-Do 8 reps (this one should be challenging for you), No rest, go straight into drop set

Drop set-Go back to your lightest weight (i.e. 15lb kettlebell or dumbbell)-Do 8 reps

Let me know how you feel the next day ;).  Until next time!

Fresh Pickled Beets!

One thing about beets, you either love them, or you hate them.  Me, I love them, and have since I was little.  I try to stay away from canned foods as much as possible, so when I saw some lovely beets at our local farmers market, I jumped on the chance to pickle some myself.  They are so easy to do and so good as well.

Pickled Beets

Ingredients

3-4 medium sized beets

1-1 1/2 cups white vinegar

1 Tbsp white sugar (can also use stevia)

Clean beats and place them in a medium pot, fill with enough water to cover beets.  Bring to boil and cook for about 45 minutes or until beets become tender.  Be sure to keep checking the water level on the beets throughout the duration of the cooking time because a lot of the water will cook off.  Make sure the water level is always enough to cover beets.  

Once beets are tender, drain water and allow them to cool to the touch.  Once they are cool, the skin will easily peel off.  Once peeled, give each beet a quick rinse.  Slice the beets to a thickness of your liking.  Place the sliced beets in a large mason jar.  Cover the beets with vinegar and add sugar.  Place lid on mason jar (make sure it is tight) and give it a tip upside down a couple times to mix sugar.  Refrigerate overnight to allow beets to incorporate flavors.  

Try topping pickled beets with my homemade ranch dressing recipe for an extra yummy snack!

Brown Rice Burgers

One thing I occasionally miss from the carnivore lifestyle is a nice burger from the grill.  I do enjoy the frozen Morningstar veggie burger, but I'm not a fan of soy based products, and most of their patties have soy in them, so I tend to look for something different.  I haven't found a vegetarian "burger" that really jumps out at me, until now.  As you can tell, I am a fan of carbs.  I have tried the no/low carb diet, successfully lost a bunch of weight, and as soon as I ate a french fry, I gained back all I had lost and then some.  It was not a "diet" that suited my lifestyle, because, lets face it, I love carbs.  Over the years, I have learned to make healthier choices when it comes to my carbs, i.e. brown rice instead of white rice, brown rice pasta instead of regular pasta, sweet potato instead of regular potato, etc.

This recipe is for a brown rice burger patty, and yes, it is as good as it sounds!  Whats awesome about this recipe is you can dress it up with a bun, cheese, and/or tons of extra veggie toppings or you can keep in plain with just the patty.  Enjoy!

Brown Rice Burger

Ingredients

2 Tbsp coconut oil
1/4 cup onion, diced
1/4 cup mushrooms, diced
1 cup brown rice, cooked
2 Tbsp panko bread crumbs
1 egg
Salt and pepper to taste
Optional toppings: cheese (I used provolone),  lettuce, tomato, pickles, onion, avocado
Optional bun (I went bun-less for mine)

Heat 1 tablespoon of the coconut oil in a nonstick pan.  Sauté onion and mushroom until tender.  When tender, remove from heat and add to a bowl.  Stir in rice, breadcrumbs, egg, salt and pepper to taste.  Form into patties and cook using the same pan and additional coconut oil.  Cook until browned, roughly 3 minutes each side.  You can cook this on the grill, but make sure you cook in on top of foil to prevent fall through.  Top with optional toppings and enjoy!

It's a Nice Morning for......Apple Pie Oatmeal!

Oatmeal has always been one of my go-to's for breakfast.  Its fast, its easy and its good, but even better on a brisk morning like today.  As the weather gets cooler, I always love a good oatmeal recipe.  I hope you enjoy!

Apple Pie Oatmeal

INGREDIENTS
1/4 cup Steel Cut Oats
1 cup Water
1/2 cup Apples, chopped
1/4 tsp Ground Cinnamon
1/8 tsp Allspice
Honey to taste (I used 2 tsp)

Combine all ingredients into a medium pan.  Bring to a boil, then reduce and simmer until oats are fully cooked, roughly 20 minutes.  Enjoy!

Pumpkin Pie Protein Shake...YES PLEASE!!

So along with my obsession with ranch dressing, I love me some pumpkin!  When fall arrives, so does all the pumpkin, and I am in heaven.  This morning was feeling rather fally (not sure if that word even exists, but it does for me), so I decided a nice pumpkin pie protein shake sounded good.  To all you fellow pumpkin lovers, enjoy!

PUMPKIN PIE PROTEIN SHAKE

INGREDIENTS:
1 cup Almond Milk
1/2 cup Pumpkin Puree
1-2 scoops Vanille Protein Powder
1 tsp Ground Cinnamon
1 tsp Pumpkin Pie Spice
1/4 tsp Nutmeg
Ice Cubes (don't use too many or it will water down your shake)

Combine all ingredients into blender.  Blend until smooth.  Enjoy!

Say NO to Store Bought Ranch Dressing!! Homemade Ranch Dressing Recipe.

Hi, my name is Lacey and I am obsessed with ranch dressing!!  All shapes and sizes of ranch dressing, even those that are not the healthiest.  Although ranch dressing is a favorite of mine, I can't help but knowing that some of the store bought ranch dressings are packed full of crap that I can't even pronounce.

This brings me to my lovely recipe for homemade ranch dressing :)  Enjoy!

RANCH DRESSING

INGREDIENTS:

1 Cup Veganaise (you can also use regular/light mayo or homemade mayo)

1/2 Cup Greek Yogurt

1/4 Cup Almond Milk

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Dill Weed

1 Tbsp Parsley

Mix all ingredients together in a dressing shaker, or bowl.  Refrigerate, giving mixture time to incorporate flavors. Serve with your favorite salad or veggies. 

Vegetarian Delight-Mexican Quinoa Skillet

I became a vegetarian, the first time, in 2010.  I was never a big fan of meat, sticking to mostly chicken and turkey, but after watching the documentary, Food Inc., my mind changed.  I was the typical starter vegetarian, cooking a ton of pasta and potatoes and not really thinking about it from a healthy standpoint.

When we moved back to California, I couldn't stay away from the Carne Asada.  I had been a vegetarian for over a year, but there was something about the smell of the carne that just couldn't keep me away.  At the beginning of this year, it was my New Years resolution to go back to my vegetarian lifestyle, because I felt so much better eating that way, but I wanted to do it different this time.  I wanted to be a healthier vegetarian and have my food fit in to my active lifestyle.

This blog is dedicated to eating your veggies and throwing in an occasional splurge along the way, as well as some fun health and fitness stuff too!  I hope you enjoy!

Mexican Quinoa Skillet

INGREDIENTS:1 tablespoon coconut oil
2 cloves garlic, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Heat coconut oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Top with avocado, lime juice and cilantro.
Serve immediately.