Veggie Burger with Sriracha-Garlic Hummus

One of my favorite go-to meals is a veggie burger on an Ezekial brand english muffin with a bunch of different veggies. The Ezekial english muffins are packed with whole and sprouted grains and are also delicious. For the veggie burger I usually use Blue Mango brand, but they can sometimes be hard to find, so Amy’s veggie burgers are also great. The great thing about the veggie burger and english muffin combo is that they are a great blank canvas to add any of your favorite veggies or toppings. You could add cheese, mayo, mustard, sriracha, hot sauce, roasted veggies, hummus, etc.. On the one I made today, I used garlic hummus, sriracha, english cucumbers and baby sunflower greens.

 

What you’ll need:

1 veggie burger of choice

1 Ezekial muffin

1 tbsp garlic hummus

1 handful of baby sunflower greens

8-10 thin slices of cucumbers

sriracha, garlic powder, olive oil

First, heat a small cast iron skillet and pour in a small amount of olive oil. Place the frozen veggie burger into the microwave for 1 minute until defrosted and then place onto the pan on medium heat. While the veggie burger is warming, slice the cucumbers, and toast the ezekial muffin. Continue to check and flip the veggie burger until it is slightly brown on the outside and warmed throughout, about 8 minutes. Once the muffin is toasted to your liking, spread garlic hummus on both sides, place the veggie burger down, then lay the cucumbers on top, and then put down the sunflower greens. Then drizzle sriracha and sprinkle garlic powder and salt for extra flavor. Enjoy!

 

Vegan Veggie Hummus Wrap

Hello all!

Yesterday for lunch I wanted something quick, easy and satisfying that wouldn’t leave me hungry or wanting more food an hour later, so I decided to make a big veggie hummus wrap. Now, I have been making these for years, in high school, in my college dorm, and still today. I have found different vegetables and variations along the way that make the wrap delicious and different. Today the wrap features, garlic hummus, lacinato kale, english cucumbers, purple cabbage, baby sunflower greens and spices.

 

Serves: 1

What you’ll need:

1 whole wheat/ whole grain/ brown rice/ sprouted grain wrap (whatever you find rolls up the best)

1/4 cup purple cabbage chopped

1 leaf lacinato kale

1/2 cup sliced english cucumber

4-5 sprigs of baby sunflower greans/ sprouts/ (any other green of choice if you can’t get a hold of these)

2 tablespoons hummus flavor of choice ( I personally love garlic hummus)

First, place down your wrap, then spread the hummus evenly across the wrap, then place down leaf of kale (this helps hold everything together). Then lay down the cucumbers, cabbage and sprouts or greens. Then top with your favorite spices such as red pepper flakes for some spice, garlic powder for an extra garlic kick, black pepper, salt, or even a drizzle of olive oil if you would like. Then wrap up and enjoy! This recipe is quick, easy. delicious, and you can take it on the go with you to work!

 

Cheers! xoxo J&A

Brussels Sprout Salad with Lemon-Shallot Vinaigrette

We’re back!

We apologize for our recent absence, but we are back with new recipes.

Last night we made a creative new salad using brussels sprouts as the main component. When you cut them in very thin strips they have great texture and flavor. After we chopped them we did blanch them quickly, but you could also eat the sprouts raw. You can mix in any greens you would like to add more body to the salad and more flavor; spinach, arugula, kale or romaine would be yummy.

Serves 2:

10 brussels sprouts, finely chopped

2 cups of greens of your choice

1/2 shallot, minced

1/2 cup of olive oil

1/4 cup white wine vinegar

1 lemon

block of parmesan for shaving over top (if desired)

 

First, chop the brussels sprouts thinly and set aside. Place bed of greens down in two bowls. Then mix together in a bowl, the olive oil, white wine vinegar, shallots, a good squeeze of lemon juice and salt and pepper to taste. Place brussels sprouts on top of greens, then pour dressing over the top. For an extra kick of flavor and a salty element, shave parmesan over the top of the salad. Serve and enjoy!

 

 

Spicy Baked Parsnip Fries

Happy Sunday Food Lovers!

These fries are perfect as a snack or alongside a yummy veggie burger and a salad for dinner! Parsnips are a delicious alternative to doing oven baked potato fries, they have a great earthy, sweet and tangy flavor.

Serves 2:

4 medium parsnips

3 tbsp coconut oil

paprika, garlic powder, chili powder, salt & pepper

flat-leaf parsley for garnish

First, preheat your oven to 375. Then begin to peel the parsnips and slice into thin fry-shape pieces. Next, melt the 3 tablespoons of coconut oil in the microwave for about a minute until liquified. Then in a large bowl, pour the coconut oil over the parsnip slices, and season with paprika, chili powder, garlic powder, salt and pepper and stir until the fries are evenly coated. Place in oven and bake for 25-30 minutes, keeping an eye on the smaller slices making sure they do not burn. Once crispy, pull out of oven and garnish with flat-leaf parsley, serve & enjoy!

If you try any of our recipes, comment and let us know how everything turned out!

 

Smoky Brussels Sprouts w/ Sriracha Drizzle

Hello all!

Tonight was a small dinner, Abbey and I only felt like small snacks instead of a big meal. We had some brussels sprouts in the fridge so we decided to roast and season them. Using smoked paprika gives a deep smokey flavor, and the sriracha drizzle adds a tangy spice. These are hearty, flavorful, super easy to make, and are the perfect side to any meal.

Serves 3
25 brussels sprouts halved
olive oil
smoked paprika
garlic powder
sriracha

First, preheat oven to 400 degrees. Cut all of the brussels sprouts in half and place in small bowl, pour over olive oil until all sprouts are covered evenly with a light layer. Then, spread onto a baking sheet and shake the garlic powder, salt and black pepper all over the brussels. Then sprinkle the smoked paprika on evenly. Place in oven for 30-35 minutes or until fork tender. Plate and serve with sriracha drizzle. Enjoy!

xoxo J&A

Coconut Curried Cauliflower with Kale

Hey Guys!

This is a really hearty, delicious, and super flavorful lunch, snack or dinner! It is vegan, gluten free and packed full of nutritious ingredients. It begins with a heaping tablespoon of extra virgin coconut oil, which perfumes the dish with a subtle flavor, that is not sweet in the way coconut can sometimes be. What is even better is that it is so full of health benefits. You can cook with it, mix it with sea salt for a face scrub, use it to mositurize your face, remove makeup and use it in your hair as a mask or to tame flyaways. My personally favorite, obviously, is to put in in my food, it was the inspiration behind this dish. Add in some curry, cilantro and lime and you have an exotic and super yummy dinner!

Recipe below!

Ingredients

• 1 tablespoon of extra virgin coconut oil
• 1 small onion, chopped
• 1 tablespoon of curry powder
• 1/2 head of cauliflower, cut into small florets
• 4 leaves of kale, chopped
• A few leaves of cilantro
• 1/4 of a lime, zested and juiced
• Salt and pepper to taste

Recipe 

Bring a small pot of water up to a boil, add cauliflower and boil until almost al dente. Strain until dry. Then, begin by melting and heating the coconut oil in a cast iron skillet, add onions and sweat them for 3 minutes. Add curry powder and cook for 1 minute. Toss in cauliflower, stir until coated with curry and coconut oil. After a minute, add the kale and continue to cook until it wilts, season with salt and pepper. Plate and top with a few picked leaves of cilantro, zest and squeeze lime over top!

Enjoy!

Comment and share with your friends! We will be happy to answer any questions you have too!

Morning Green Smoothie

Hello All!

So, after years of eating too much or skipping breakfast, Julianne and I have created a delicious green smoothie to have in the morning. Juice cleanses have become very popular over the last few years, however; they are difficult to maintain over an extended period of time and smoothies are actually better for you! Unlike juices, a green smoothie contains all of the fiber of the fruit and vegetables, they provide whole food nutrients, slow sugar absorption, fuel workouts and fill you up! The smoothie has dinosaur kale, frozen pineapple, frozen peaches, banana, coconut water (or coconut milk), flaxseed and stevia. It is gluten free, vegan and dairy free and because of all the fruit it is really very yummy and satisfying!

Using frozen fruit chills down the smoothie without adding any ice and watering it down. The banana adds a creamy element and covers the taste of the kale. For a more creamy smoothie we recommend using coconut milk but coconut water works really well too! The flaxseed provides your daily Omega 3 and protein to curb your appetite in the morning.

*It is important to note: dinosaur kale is much better for these smoothies, curly kale is too fibrous and will not blend to a nice consistency.

Recipe: 

( 1 serving ) * Feel free to add more or less of anything to adjust it to your tastebuds!

• 3 chunks of frozen pineapple
• 2 frozen peach slices
• 4 leaves ( stems removed) of dinosaur kale
• 1/2 of a ripe banana ( the riper it is the sweeter your smoothie will be!)
• 1 tablespoon of flaxseed
• 1 cup of coconut water ( or coconut milk)
• 1/2 of a pack of stevia

Directions:

Place all of the ingredients into a blender and blend for about 45 seconds, or until you are unable to see pieces of kale. Most important, taste, taste, taste! Adjust the ingredients as needed.

Enjoy!

Comment for any questions!

Madras Curried Vegetables with Quinoa

Hello All!

Tuesday night’s dinner is a vegan and gluten-free dish, Madras Curried Vegetables with Quinoa. This dish is warming, healthy and delicious, especially on a cold winter’s night. Abbey and I found this amazing Curry sauce that we use to coat all of our vegetables in this dish, its called “Madras Curry” by Maya Kaimal. This simmer sauce is vegan, gluten-free and absolutely flavorful.

This dish is super simple to prep and put together, and you can use any of your favorite hearty vegetables and it will taste delicious no matter what. Abbey and I generally like to just use whatever we have laying around, so tonight it was broccoli, onions, and baby bella mushrooms. You could also use, small chunks of sweet potato or butternut squash, cauliflower, leeks, carrots, peppers, etc.

This jar is good for 3-4 servings, so you can use as much as you need to and then chop that amount of veggies accordingly based on the amount of people you are cooking for. I am going to base the recipe on using the full jar of Madras Curry Indian Simmer Sauce.

(Serves: 3-4)

First, measure out 1 cup of quinoa, and 2 cups of water, and add to a pot. Once brought up to a boil, lower down to simmer and let stand for at least 10 minutes. While you’re waiting for the quinoa to cook….start chopping!

2 cups chopped baby bella mushrooms

1 1/2 cups chopped white onion

2 fully chopped heads of broccoli

In a pan, place 1/3 of a cup of coconut oil and let it melt and spread across the pan. Once melted, add the white onions to the pan and let simmer for 5 minutes. Then add your mushrooms and let them cook down for about 3-4 minutes. Once your mushrooms are cooked down a bit add about 4 tablespoons of water, and then add your broccoli, allow it to steam for about 5 minutes. By now, the quinoa should be done cooking and can be taken off the stove to rest. You can now add your Madras Curry sauce to your pan of vegetables and stir around, allow time for the sauce to heat up with the vegetables. Then add curried vegetables to a bowl of quinoa (about half and half) and stir around. That’s it!

If you have any questions or need suggestions for substitutions or additions, just comment and let us know, we are happy to help!

Until tomorrow!

-J&A