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Oh Paleo Kale ..my favorite of green vegetables!

Oh Paleo Kale ..my favorite of green vegetables!

I originally found this great recipe over at Food 52 and modified for another one of my blogs, and to fit my dietary lifestyle and dietary allergies. Kale is one of my favorite foods on the planet, and with many reason. A lot of people are afraid of kale, or had some bitter kale and have been unable to get beyond that. But Kale is something even your kids will love if you do it right. Who hasn’t had kale sauteed with apples? OMG!! Or what about spicy kale chips? That’s what I call heaven!! Kale has been grown and eaten for over  2,000 years, and up until in the middle ages when another favorite {the cabbage}took over, it was the favorite of vegetables!

One pot Kale and Quinoa pilaf… my modified version:

Ingredients:
2 cups salted water
1 cup sprouted quinoa
1 bunch lacinato kale, washed and chopped into 1″ lengths
2 scallions, minced
1 tablespoon of  Wildtree Zesty lemon grapeseed oil
3 tablespoons hemp seeds
1/4 cup Daiya mozz shreds or Nutritional Yeast Flakes
Himalayan salt and pepper to taste
Directions:
1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
2. While the quinoa is cooking, take a large serving bowl and combine the lemon oil, scallions, hemp seeds and cheese (you can use nutritional yeast if you prefer… Treat the yeast flakes as grated cheese, and add the same amount you would if using real cheese.)
3. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and add some additional couple drops of lemon essential oil if you want, which will smell lovely. Toss to combine with seasoning.

Nori Rolls as an appetizer or meal – Paleo Vegeo Nori Roll

Nori Rolls as an appetizer or a meal

Nori rolls can be super easy to make, and can be used either as a party appetizer, a fun starter at a dinner party, or a yummy side for your next meal. I found however that a lot of what I like about my nori rolls is the kick I get from the jalepeno hummus, and in fact just writing this blog post has me craving it for lunch. I’m not kidding. You can add just about any sliced veggies to a nori roll if this is your cup of tea, and you could use any other hummus you choose to make your own combination up. You find that most of those following a paleo diet are overlooking the edible seaweeds. But these boast an unparalleled nutritional profile including many essential nutrients, and they are loaded with iodine which is an essential trace element to life. Iodine is especially important for the proper functioning of the thyroid gland. I know that I often do not get enough, and I’m betting you do not either.

Paleo Vegeo Nori Roll

Paleo Vegeo Nori Roll I Barbara Christenesn I Ocean Avenue I The Ultimate Reset

Ingredients:
Nori sheet
Lily’s Jalapeno Hummus
Sprouted Brown Rice or Quinoa {cooked}
Beets, sliced into sticks
Carrots, shredded
Purple Cabbage, shredded

Directions:
1. Lay out the nori sheet.
2. Spread hummus across the middle of the sheet all the way across for about 1/3 of the middle of the sheet.
3. Add brown rice or quinoa across the hummus
4. Add slices of beets, cabbage and carrots
5. Like a burrito fold the bottom of the nori sheet over the contents and then roll it backwards, then continue to roll it up into a long tube.
6. Roll the tube back and forth {you may have to use a dab of water across the end to keep it in place}

Paleo Vegeo Nori Roll I Barbara Christenesn I Ocean Avenue I The Wellness Reset

7. Slice up and add to any meal or use as an appetizer at your next party.

Supporting and healing adrenal fatigue naturally

Supporting and healing adrenal fatigue naturally with essential oils, vitamins, and nutrients

Adrenal Fatigue Support with Barbara Christensen Coach Ocean Avenue Founding Ambassador doTERRA

I had a severe adrenal fatigue issue a few years ago, and then I started drinking coffee. MAJOR fail! So I dropped the coffee, and cleaned up my act, and thought that maybe it was just a passing phase.

So then this last month I really up’d my workouts, after a long Beast 90 days, and the extra HIIT and Plyo workouts made me feel AMAZING at the end of them, but then I would totally crash!

So …. you may think, ‘that sounds like me’.

What is Adrenal Fatigue?

Do you feel tired for no reason, or get that post-workout High then crash? Do you find that where you used to get up easily, you are having trouble getting out of bed in the morning? Is the first thing you reach for a cup of coffee, soda, energy drink, sweets or salty treats to get you moving? (or to keep you moving mid-afternoon) Do you feel more stressed than usual and totally run down?

If you answered “yes” to these questions then you are probably experiencing this really unpleasant thing called adrenal fatigue. Adrenal fatigue occurs when your adrenal gland function becomes less than optimal. And your diet, the way you workout, the stress at work or surrounding relationships can have an effect on all of that.

To support your adrenals you can add these essential oils to 1/4 teaspoon of the FCO (coconut oil) and apply as a warm compress over the adrenal glands (located on top of the kidneys).
. 3 drops clove
. 3 drops nutmeg
. 7 drops rosemary

That’s a great start.

Also besides that, I have to say “Welcome to my Life Trim60! Invigorate and WheySmart has been the best support to my adrenal glands, and in reducing stress. Didn’t I hear that somewhere before? {Thanks, Franco for the info!} I have learned that you have to support your adrenals specifically with nutrition, especially when you up the game.

While the adrenal glands need numerous nutrients to function normally, perhaps the most important of them all is vitamin C, and a lot of people with really stressed out adrenals can’t tolerate the vitamin C supplements, but they can tolerate acerola berries in a highly concentrated formula like in WheySmart. Sufferers of adrenal fatigue are hit particularly hard by vitamin C deficiency. The production of cortisol and other adrenal hormones, characteristically low in this disorder, is dependent on an ongoing supply of vitamin C. If this supply dwindles, so too does the secretion of adrenal hormones. This feeble response from the adrenal glands places the body under further stress, further increasing demand for the vitamin C. The importance of intervention with the appropriate amounts of this nutrient should not be overlooked. And the ingredients in Invigorate also work to reduce that cortisol and daily stress level. I love it.

One of the most relevant features of this immune imbalance is the susceptibility to yeast infections. So if you have stressed out adrenals then you need to stay away from added sugar. The products I recommend have no added sugar. The way I eat – which is Paleo Vegeo – has no added sugar.

Adrenal Support Soup

Adrenal Fatigue Recovery Soup by Taz using Support from Paleo Vegeo

The following vegetable soup recipe has proved helpful in adrenal support. It is rich in minerals and alkalinizing to help balance the acidity that usually occurs in people experiencing adrenal fatigue and stress. I talk a lot about alkalinizing with using the Paleo Vegeo basic lifestyle changes in your diet starting today. This soup has a calming, settling effect. They call it “Taz,” comes from Dolores S. Downey’s “Balancing Body Chemistry with Nutrition” seminars.

Ingredients:
16 oz. green beans
1 cup chopped celery
1 zucchini, sliced
1 medium onion, chopped
1 cup tomato juice
1 cup spring water
2 tbsp. raw local honey
1 tsp. paprika
1 cup vegetable broth (or chicken broth}

Directions: 
Combine ingredients and simmer for one hour until vegetables are tender. Pepper to taste.

How easy!! I hope that you’ll move forward with more health!

Vegan Buffalo “Wings” … well how about buffalo cauliflower

Vegan Buffalo Cauliflower

One of the item I really miss since I gave up meat is the buffalo wings at Squatter’s Pub in Salt Lake City, Utah. I also once had the wings at the Pike’s Bar and Grill in Seattle at the Pike’s Market and they are comparable. For me it must be spicy and it’s been an item that I really really miss in life. The Curvy Carrot posted this great recipe, but I don’t do buttermilk and so I needed to change it up… but it’s to die for.

Buffalo-style Cauliflower

The Curvy Carrot Buffalo Style Cauliflower

Ingredients:

1 head cauliflower, cleaned and cut into bite-sized pieces
1 cup coconut milk
1 tsp apple cider vinegar
1 cup sprouted eikorn flour or your choice of all-purpose gluten-free flour
2 teaspoons garlic puree,
1 teaspoon himilayan salt
1 cup Frank’s Original Hot Sauce {gluten free and kosher}
1 tablespoon coconut oil, melted

Directions: 
1. Preheat the oven to 450 degrees.
2. In a small bowl mix coconut milk and apple cider vinegar.
2.  In a large bowl, whisk together the coconut milk mixture, flour, and garlic, salt, whisking until mostly smooth (it’s ok if there are a few lumps left).
3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the mixture.
4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)
5. Meanwhile, combine the buffalo sauce and the melted coconut oil in a small bowl.
6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.

Cranberry-raspberry sauce recipe for a yummy Thanksgiving!

Cranberry-raspberry sauce recipe for a yummy Thanksgiving!

This is one of my favorites for Thanksgiving, and probably because I never ever liked cranberry in a can. EVER! I always thought I was the oddball, but it was because my body wanted the real deal. You can also sub out the raspberries for pear, and you’ll mouth will do a party.

Now the reason you want to use coconut sugar {or you can use honey} is because of coconut sugar has such a lower GI level {35} and you don’t want to over sugar your holiday if you are going off the sugar-free living.

Ingredients: 
1 package (12 ounces) fresh organic cranberries
2 cups organic raspberries, fresh or frozen, no sugar added
1 cup water
1 cup coconut sugar

Directions: 
1. In a medium-sized saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. 

2. When the cranberries have reached a boil, reduce the heat to low and add raspberries. Simmer for 10 minutes or until cranberries burst.
3. Remove the cranberry-raspberry mixture from the heat. Use a potato masher or back of heavy metal slotted spoon to mash the cranberries.
Cool the cranberry-raspberry sauce completely at room temperature. Carefully spoon cooled cranberry-raspberry sauce into a serving dish, cover and chill in refrigerator for at least 4 hours, up to overnight. The cranberry-raspberry sauce will thicken as it cools.
Yield: approximately 3 cups homemade cranberry-raspberry sauce.

Thanksgiving Day Roasted Butternut Squash Soup

Thanksgiving Day Roasted Butternut Squash Soup

It can be hard to wait for dinner, but it’s far easier if you have a really great soup to nosh on while you are cooking. Right? This roasted butternut soup has become a staple in our house over the last few years, and once you make it you’ll see why. The combination of the pear and the squash is quite amazing, and you’ll find yourself wanting seconds. But remember, even though it doesn’t use sugar, maple syrup is a sugar so keep the cup fulls to a minimum.

Maple Roasted Butternut Squash Soup 

Ingredients: 
2 medium butternut squash
1⁄4 cup (50 mL) grade B maple syrup, divided
3 tbsp (15 mL) coconut oil
1 small onion, peeled and chopped
1 ripe Bartlett pear, peeled and sliced
31⁄2 – 4 cups (875 mL – 1 L) vegetable broth
1⁄2 tsp (2 mL) sage
pinch cinnamon
pinch salt
1 cup (250 mL) coconut milk half and half cream or whipping cream

Directions:
1. Preheat oven to 400°F.
2. Cut squash in half lengthwise, remove seeds and place cut-side-up on a rimmed baking sheet or in
a 9″x13″ pan. Drizzle with half the maple syrup and roast for about an hour, until tender and
golden on top. Remove from the oven and set aside until cool enough to handle.
3. In a large soup pot, heat the 2 tbsps coconut oil and sauté the onion for about 5
minutes, until translucent. Add the pear and cook for another minute or two, until the
fruit softens.
4. Meanwhile, peel the squash and coarsely chop it. Add to the onions and pear along with the broth,
sage, cinnamon and salt. Cover and bring to a simmer. Reduce heat to med-low, cover and simmer
20-25 minutes, until the squash is very tender.
5. Stir in the remaining tablespoon of coocnut oil and the coconu tcream and puree in the pot using a hand-held immersion blender. Alternately, you can transfer it in batches to a blender to puree, then return to
the pot.
6. Enjoy 🙂

Paleo Vegeo Thanksgiving Stuffing

Paleo Vegeo Thanksgiving Stuffing

Paleo Vegeo Thanksgiving Stuffing is something that you may have been looking for, and I was super happy to find it on the Julian Bakery website. One of my favorite breads is the Julian Cinnamon Bread, or you can go completely vegan with the Paleo Coconut bread. The Carb Zero -Cinnamon is gluten free, yeast free, sugar free, soy free, dairy free, and guilt free. Perfect for any diet, diabetic or gluten intolerant person. At 59 calories a slice and 9g of protein and 9g fiber per slice this bread is amazing. This bread is ideal at breakfast time as it will keep you feeling satisfied until lunch with 18g of protein in two slices. We use gluten free oat fiber that is scientifically proven to control blood sugar all day long when eaten in the morning. 
The Paleo Bread -Coconut, is organic, starch-free, grain free, gluten free, yeast free, soy free, dairy Free, and ideal for any diet.  The Paleo Bread, Coconut, is the first starch free, gluten free, grain Free, low carb bread on the market!  Get lean and sculpted while still enjoying this particular variety! One great thing is is freezes great for 4+ Months, and the paleo bread is soft and fluffy, where the carb zero bread isn’t, so you have to figure out what you are looking for in your stuffing. 


Ingredients:

  • 5 slices of Julian Bakery Cinnamon Carb Zero bread {Vegan use the Coconut – Paleo Bread}
  • 2 tsp. fresh sage leaves, finely chopped
  • 2 tsp. fresh thyme, finely 
    chopped
  • 1 tsp. fresh rosemary, finely chopped
  • 1 pastured egg {optional}
  • 2 TBS raw coconut oil
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 1 lb. mushrooms, sliced
  • 2 Tbs. poultry seasoning
  • Salt and pepper to taste
  • 2 c. Vegetable broth {I prefer either homemade or low sodium organic}






Directions:

  1. Preheat oven to 325 degrees. Spread the cubed  bread on a baking sheet and toast in oven for 1 hour.
  2. In a large pot, add coconut oil, mix in thyme, rosemary, celery, onion and mushrooms and cook on medium heat until the celery is slightly tender. Mix in the poultry seasoning and salt and pepper.
  3. In a small bowl, whisk the eggs and 1/2 Cup of the Stock 
  4. Combine the baked bread cubes & sautéed vegetables in a large baking dish and pour egg mixture over the dish. 
  5. Cover and bake for 30 minutes at 375 degrees. Take out and pour more of the vegetable stock over the dish to moisten if needed and cook for another 10 minutes uncovered to brown the stuffing on top.

You can also add some pre-cooked squash, some diced apples, or maybe some pre-cooked sprouted quinoa for a fun, festive tradition. 

Banana WheySmart Vanilla Protein Pancakes

Banana WheySmart Vanilla Protein Pancakes

Ocean Avenue WheySmart Protein PancakesA lot of my friends crave pancakes, and so this is a great recipe I had gotten off the bodybuilding website back in September that I shared with them.

Banana Vanilla Protein Pancakes:

Ingredients
1 small Banana
1 small (120g) cooked Sweet Potato
1/2 cup of Pastured Egg Whites
1/2 cup of Ocean Avenue WheySmart
1 tsp coconut oil

Directions

  1. Blend all ingredients for 2-3 minutes.
  2. Place coconut oil in pan and heat on medium heat.
  3. Pour batter onto pan in small circles.
  4. When bubbles form, flip over.

You could also try my modified Blogilates Protein Pancake recipe:

Ingredients:
– 1 tbs flax meal
– 1 scoop of either Ocean Avenue WheySmart or WheyBeyond Protein
– 1 whole pastured egg
– 1/4-1/3 cup water (or almond or flax milk)

(She also has one that uses 1/2 cup of water and 3 chopped strawberries)

Directions:
1. Mix all in a bowl
2. Add coconut oil to pan and warm, make sure it’s on medium heat.
3. Pour a single pancake (or more if you have a big pan) on to pan or grill
3. Flip when no longer runny (wait about 30-40 sec) and Enjoy!

Banana Nut Butter Smoothie

Yummy Healthy Breakfast Smoothie 

A banana is a great item to throw into a recovery drink because it’s a good,quick usable carbohydrate. I am allergic to them {latex allergy} but you are welcome to bring them into your diet if you’d like. I got the idea from the Simply Savor site, but I don’t use a lot of their ingredients like yogurt {hence the whey} or soymilk. We don’t do soy anything, but I do get the Maranatha almond butter for my cutie husband. My daughter and I have always used Hemp Nut Butter.

Banana Nut Butter Smoothie:

Ingredients:
1 Small Ripe Banana
1 tsp almond or hemp nut butter
3/4 cup of flax milk, almond milk or coconut milk
1 Scoop of Undenatured Whey
Handful of ice cubes

Directions: 
In a blender combine all ingredients, blend until smooth. Enjoy.

Jalapeno Fava Bean Hummus

Fava beans are THE paleo bean as far as I’m concerned. One of my favorite snacks is hummus and raw cut vegetables. I often take them on the go to my daughter’s homeschool co-op classes, and it’s yummy, although not for date night. You want to make sure you’ve had a good brush with OnGuard toothpaste before you head out with a loved one after you’ve eaten this recipe:

Jalapeno Fave Bean Hummus

Ingredients

1 lb of soaked Fava Beans, drained
15 oz soaked garbanzo beans, drained
1 jalapeno, seeds and ribs removed, roughly chopped
1/4 cup of olive oil or liquid coconut oil
3 cloves of fresh garlic
juice of 1 lemon
Himalayan salt to taste

1. Drop beans into boiling salted water and let them cook for about 15 minutes.

2. Drain, and allow to cool. After they have cooled, pop the beans out of the second skin if you didn’t do it after soaking. You may need a knife to slit the skin if they don’t pop out easily depending on how long you soaked for.

3. Put garlic into your food processor, followed by fava and garbanzo beans, lemon juice, jalapeno  and Himalayan salt. Pulse on high until pureed.

4. Remove from blender and serve!