1. Oh-so-lovely hustle bustle detox smoothie #2

This one’a got a great taste and color. It’ll brighten your day with the antioxidants! It’s perfect for those that are on-the-go with the new semester. You can take this easily anywhere. The goji juice adds a delicious tropical flavor and any vitamins and minerals.

I used my Vitamix to simply mix 1/2 cooked beet, 1/2 cup mixed frozen organic berries, 1/2 cup water, 1 tbsp of goji juice concentrate, 1 ice cube and 1 scoop of vanilla whey protein. Enjoy!:)

    Oh-so-lovely hustle bustle detox smoothie #2

    This one’a got a great taste and color. It’ll brighten your day with the antioxidants! It’s perfect for those that are on-the-go with the new semester. You can take this easily anywhere. The goji juice adds a delicious tropical flavor and any vitamins and minerals.

    I used my Vitamix to simply mix 1/2 cooked beet, 1/2 cup mixed frozen organic berries, 1/2 cup water, 1 tbsp of goji juice concentrate, 1 ice cube and 1 scoop of vanilla whey protein. Enjoy!:)

  2. Back-to-school detox green smoothie

This smoothie tasted like anything but a detox smoothie. It was delicious and the chard had a sort of a pumpkin undertone to it. It had a pleasant taste. This smoothie is packed with potassium, vitamin a, c, k, many antioxidants, calcium, iron, manganese, phosphorus, copper, magnesium, fiber and more!

You’ll need:
-handful of Swiss chard
-handful of kale
-1 green pear
-10 green grapes 
-1 scoop vanilla whey (optional)
-1/4 cup water
-1/4 cup coconut water
-4 ice cubes

I blended it all in my Vitamix and enjoyed it this morning. It will leave you feeling energized for hours after!

    Back-to-school detox green smoothie

    This smoothie tasted like anything but a detox smoothie. It was delicious and the chard had a sort of a pumpkin undertone to it. It had a pleasant taste. This smoothie is packed with potassium, vitamin a, c, k, many antioxidants, calcium, iron, manganese, phosphorus, copper, magnesium, fiber and more!

    You’ll need:
    -handful of Swiss chard
    -handful of kale
    -1 green pear
    -10 green grapes
    -1 scoop vanilla whey (optional)
    -1/4 cup water
    -1/4 cup coconut water
    -4 ice cubes

    I blended it all in my Vitamix and enjoyed it this morning. It will leave you feeling energized for hours after!

  3. Chocolate cookies for the dark chocolate lovers!

These are awesome because the fat used to make them are from ripe avocados instead of butter. There’s also applesauce in them, which adds to the chewy texture. They’re not so sweet, more of a rich dark bittersweet chocolate taste. The green color doesn’t show because of the cocoa powder I used. I usually use organic raw cacao but this time I used Hershey’s Special Dark powder. This one specifically I use because it adds a rich dark taste to chocolate pastries and cakes that I love.  These come out healthy and oh so moist. 

Preheat to 325.

Put in a blender: 3/4 cup organic turbinado sugar, 1 ripe avocado, 1 individual sized containers of applesauce and blend well. 

Then add: 1 egg, 1 tsp vanilla extract. Blend well then transfer to a bowl. 

Then, mix in: 1 cup organic whole grain flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt and 1/3 cup cocoa powder of choice. 

Scoop onto a nonstick or oiled tray and bake for 10-13 minutes or when they’re hard on the outside. I love to trap the moisture and keep them soft by trapping them in Tupperware right afterwards and when you’re not eating them. Enjoy!

    Chocolate cookies for the dark chocolate lovers!

    These are awesome because the fat used to make them are from ripe avocados instead of butter. There’s also applesauce in them, which adds to the chewy texture. They’re not so sweet, more of a rich dark bittersweet chocolate taste. The green color doesn’t show because of the cocoa powder I used. I usually use organic raw cacao but this time I used Hershey’s Special Dark powder. This one specifically I use because it adds a rich dark taste to chocolate pastries and cakes that I love. These come out healthy and oh so moist.

    Preheat to 325.

    Put in a blender: 3/4 cup organic turbinado sugar, 1 ripe avocado, 1 individual sized containers of applesauce and blend well.

    Then add: 1 egg, 1 tsp vanilla extract. Blend well then transfer to a bowl.

    Then, mix in: 1 cup organic whole grain flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt and 1/3 cup cocoa powder of choice.

    Scoop onto a nonstick or oiled tray and bake for 10-13 minutes or when they’re hard on the outside. I love to trap the moisture and keep them soft by trapping them in Tupperware right afterwards and when you’re not eating them. Enjoy!

  4. Salted caramel peanut butter fudge cups 

I’ve been meaning to make mock caramel in a while and today was finally a perfect day for it. These are easy, vegan, made with all organic ingredients and so rich. You’re in for a treat (without all the added sugar or chemicals) 

Fudge base:
-1/2 cup unsalted raw pecan 
-2 tbsp raw cocoa powder 
-8 pitted medjool dates (must be medjool because of the softness)

Peanut butter layer: 
-Raw freshly ground peanut butter 

Caramel layer: 
-1.5 tbsp raw almond butter 
-15 medjool dates 

-Sea salt for the top. 

All you’ll need is a food processor and some cupcake cups. Add the pecans and cocoa to the processor until it starts to become a mix of little bits. Then add the dates, blending until you have a thick paste. This will be oily, as you can pat the extra oil out after you put a layer into each cup. Then add a layer of peanut butter. Next, you’ll blend your almond butter and rest of your dates for a few minutes to make a thick and gooey caramel paste. This is the good part. You’ll wanna add a layer of the caramel in the cups. Finally, top it all off with a sprinkle of sea salt. Freeze and enjoy!

    Salted caramel peanut butter fudge cups

    I’ve been meaning to make mock caramel in a while and today was finally a perfect day for it. These are easy, vegan, made with all organic ingredients and so rich. You’re in for a treat (without all the added sugar or chemicals)

    Fudge base:
    -1/2 cup unsalted raw pecan
    -2 tbsp raw cocoa powder
    -8 pitted medjool dates (must be medjool because of the softness)

    Peanut butter layer:
    -Raw freshly ground peanut butter

    Caramel layer:
    -1.5 tbsp raw almond butter
    -15 medjool dates

    -Sea salt for the top.

    All you’ll need is a food processor and some cupcake cups. Add the pecans and cocoa to the processor until it starts to become a mix of little bits. Then add the dates, blending until you have a thick paste. This will be oily, as you can pat the extra oil out after you put a layer into each cup. Then add a layer of peanut butter. Next, you’ll blend your almond butter and rest of your dates for a few minutes to make a thick and gooey caramel paste. This is the good part. You’ll wanna add a layer of the caramel in the cups. Finally, top it all off with a sprinkle of sea salt. Freeze and enjoy!

  5. Healthy Carrot Cake Custard

    Finally, something that brings me back to my childhood. This is a great treat with some simple Silk almondmilk. It had a similar texture and vibe that you’d get from pumpkin pie. The buckwheat and wheat germ in this add a ton of nutrients. Also, I subbed avocado instead of butter! The mix of carrot with a hint of maple and cinnamon have a unique touch to this.

    -1/2 cup unbleached whole wheat flour
    -1/8 cup organic buckwheat flour
    1/4 cup almondmeal/almond flour
    -1/2 avocado
    -1 whole egg
    -1/4 cup organic maple syrup
    1/3 cup raw turbinado sugar
    -1/2 cup Silk unsweetened almondmilk
    -3 organic carrots, peeled and then made into slivers with the peeler
    -1/8 tsp baking powder
    -1/4 cup wheat germ
    -1/8 tsp vanilla extract
    -1/8 tsp cinnamon

    Optional: add a casein frosting (casein protein with Greek yogurt or milk to get a thick consistency)

    I put all of this into my Vitamix and blended until smooth. Bake on 350 until it’s slightly crispy on the outside. Top with the casein icing and enjoy!

  6. Ginger Raisin Muffins 

These are great alongside coffee in the morning or after a meal because of the digestion-helping fiber and ginger. The avocado I used in this was a sub for butter, so don’t be freaked out if they have a greenish color to them! If you want to make these on April fools day, that’d be a fun joke to give someone green cookies! :p

Here’s what you’ll need:

-2/3 cup unbleached whole wheat flour
-1 whole egg
-1 whole clove (or a small dash of ground clove, since the Vitamix will crush it up anyways)
-2/3 ripe avocado
-1 tbsp psyllium husks (fiber)
-1 tsp fresh ginger
-1/3 cup organic brown sugar
-1/8 tsp baking powder 
-1/4 cup water 
-1 small handful of organic raisins

I put all of this together in my Vitamix and blended thoroughly to make a smooth batter before I added the raisins in. Cook on 400 degrees until firm. Optional: too with cinnamon and more brown sugar. Thank God for food!

    Ginger Raisin Muffins

    These are great alongside coffee in the morning or after a meal because of the digestion-helping fiber and ginger. The avocado I used in this was a sub for butter, so don’t be freaked out if they have a greenish color to them! If you want to make these on April fools day, that’d be a fun joke to give someone green cookies! :p

    Here’s what you’ll need:

    -2/3 cup unbleached whole wheat flour
    -1 whole egg
    -1 whole clove (or a small dash of ground clove, since the Vitamix will crush it up anyways)
    -2/3 ripe avocado
    -1 tbsp psyllium husks (fiber)
    -1 tsp fresh ginger
    -1/3 cup organic brown sugar
    -1/8 tsp baking powder
    -1/4 cup water
    -1 small handful of organic raisins

    I put all of this together in my Vitamix and blended thoroughly to make a smooth batter before I added the raisins in. Cook on 400 degrees until firm. Optional: too with cinnamon and more brown sugar. Thank God for food!

  7. Southwestern lettuce wrap with lime cilantro dressing

    This was a great summer evening meal that Chaz and I made tonight.

    For the salad part, you need:
    -Black beans
    -Corn cut straight off the cob
    -Roma tomatoes, diced
    -Red bell pepper, diced
    -Red onion, cut small

    All of these ingredients we tossed together and served with organic white quinoa and scrambled eggs on a bed of lettuce. The best part is the dressing drizzled on top. To make the dressing, I squeezed one lime’s worth of juice, a handful of fresh organic cilantro and a ripe avocado blended together in my Vitamix.

    This is great because of the beautiful colors and because of the 3 rich protein sources, beans, quinoa and eggs. It’s best to vary your ways of getting your macro-nutrients.

    Bon appetit!

  8. What an awesome afternoon snack! This mango salsa was easy to put together and went amazing with organic blue corn chips!

-3 organic Roma tomatoes, diced
-1 mango, sliced into chunks
-1/4 cup diced white onion
-2 cloves of garlic, minced
-1/2 diced jalapeño 
-Juice from 1 lime 
-1/4 cup of organic cilantro, minced 
-Pepper to season

Throw it all together and enjoy! Thank God for fresh food!

    What an awesome afternoon snack! This mango salsa was easy to put together and went amazing with organic blue corn chips!

    -3 organic Roma tomatoes, diced
    -1 mango, sliced into chunks
    -1/4 cup diced white onion
    -2 cloves of garlic, minced
    -1/2 diced jalapeño
    -Juice from 1 lime
    -1/4 cup of organic cilantro, minced
    -Pepper to season

    Throw it all together and enjoy! Thank God for fresh food!

  9. Organic chicken and orzo with cauliflower basil sauce

    This is a delicious way to have a creamy sauce texture to your pasta. I used my Vitamix to make the sauce and then covered organic grilled chicken breasts and organic whole wheat orzo pasta (DeLallo brand)

    Here’s what I put in the sauce:
    -1 cauliflower head, chopped and boiled
    -3/4 white onion, sautéed
    -5 portabello I mushrooms, sautéed
    -1 garlic glove, sautéed
    -3 organic fresh basil leaves

    I blended until smooth, put it all together and garnished with chopped basil and pepper. Enjoy this beautiful Sunday evening! :)

  10. Southwestern tahini sweet potato bites

This is perfect for a summer day side for a meal or as an appetizer to share. 
I doubled the dressing recipe to save for later. I could use it with a variety of things:)

For the dressing:
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Cumin powder
1 tsp Chili powder
2 teaspoons organic maple syrup
2 tablespoons water
3 tbsp lime juice
3 tbsp tahini 

Mix well into a dressing and pour over cooked sweet potato bites sprinkled with cayenne and cumin. Enjoy this day and thank God for fresh food!

    Southwestern tahini sweet potato bites

    This is perfect for a summer day side for a meal or as an appetizer to share.
    I doubled the dressing recipe to save for later. I could use it with a variety of things:)

    For the dressing:
    1 tsp Garlic powder
    1 tsp Onion powder
    1 tsp Cumin powder
    1 tsp Chili powder
    2 teaspoons organic maple syrup
    2 tablespoons water
    3 tbsp lime juice
    3 tbsp tahini

    Mix well into a dressing and pour over cooked sweet potato bites sprinkled with cayenne and cumin. Enjoy this day and thank God for fresh food!

  11. I’m not a vegan, but I firmly believe in having a diet that’s mainly plant-based. I’ve recently began trying to veer away from using animal-byproducts and exploring the health benefits as well as cooking creativity that comes with using vegan ingredients.

    This is a delicious recipe that a co-worker recommended to me. It’s clean and uses a vast amount of organic ingredients. I made some variations here and there. Most people think of vegan recipes and think, “whoa, that’s way too much trouble to make those substitutions”, but all-in-all, this couldn’t be simpler. This pairs well with mushrooms or broccoli mixed in, but my boyfriend and I just paired it alongside freshly grilled chicken with a little paprika and onion powder sprinkled on.

    Ingredients:

    For the cheese sauce:

    -1 1/2 cups raw organic cashews
    -3 Tbsp fresh lemon juice
    -3/4 cup water
    -1 1/2 tsp. sea salt
    -1/4 cup nutritional yeast, or 1 small packet of active dry yeast
    -1/2 tsp. chili powder
    -1/2 clove garlic
    -a pinch of onion powder
    -a pinch of turmeric
    -a pinch of cayenne pepper
    -1/2 tsp. mustard powder

    For the macaroni n’ cheese:
    -8 oz. of your pasta of choice. Shells or bowtie pasta works best (I use Organic DeLallo bowtie)
    -ground black pepper and paprika to garnish

    Directions:

    Preheat the oven to 350F and boil the pasta until it’s cooked.

    Meanwhile, throw the sauce ingredients into the blender, and blend until smooth and creamy. I used my Vitamix! Blend until you have a smooth sauce. This will be delicious! All of the spices add a subtle taste that combines together perfectly to mom mock the taste of cheese.

    Drain and rinse your pasta with cold water, then return the pasta to the pot to be mixed with the cheese sauce.

    If you’re adding any roasted or sauteed veggies, this would be the time to do it. I highly recommend adding roasted broccoli to this dish–> Austin and I both agreed the bites of broccoli were our favorite part!

    You can serve the hot Mac n’ Cheese immediately at this point, for a creamy and delicious meal, or you can bake it for a firmer, dryer texture. (My husband prefers this meal on the drier side, so I usually bake it for his benefit.)

    To Bake:

    Once you’ve mixed everything together, pour the mac n’ cheese into an 8 x 8 square dish and garnish with a sprinkle of paprika and black pepper to garnish.

    Bake at 350F for 20 minutes.


    Enjoy and God bless!

  12. I made a refreshing mid-afternoon snack! This is pico de gallo with a twist because of the spices added and the arugula that I put it on top of. This simple snack/lunch is vegan also! What a great snack to bring to potlucks or gatherings of any kind. 

For the pico de gallo, I started with organic black beans. I simply diced fresh tomatoes, diced an avocado, finely sliced a bit of red onion, added some corn and organic cilantro, all on top of a small bed of organic arugula. I drizzled this simple spices dressing on top. 

Pico de gallo dressing:
I used a good amount of corn juice (run a knife down the stalk of corn to get excess water out), a good amount of cumin, a little lime juice and a bit of hot sauce

Make a lot of the dressing juice! This simple mixture would go well over brown rice, sautéed veggies and a meat of your choice as well. Give thanks to the God who nourishes us and have fun with your food!

    I made a refreshing mid-afternoon snack! This is pico de gallo with a twist because of the spices added and the arugula that I put it on top of. This simple snack/lunch is vegan also! What a great snack to bring to potlucks or gatherings of any kind.

    For the pico de gallo, I started with organic black beans. I simply diced fresh tomatoes, diced an avocado, finely sliced a bit of red onion, added some corn and organic cilantro, all on top of a small bed of organic arugula. I drizzled this simple spices dressing on top.

    Pico de gallo dressing:
    I used a good amount of corn juice (run a knife down the stalk of corn to get excess water out), a good amount of cumin, a little lime juice and a bit of hot sauce

    Make a lot of the dressing juice! This simple mixture would go well over brown rice, sautéed veggies and a meat of your choice as well. Give thanks to the God who nourishes us and have fun with your food!

  13. What a delicious and satisfying lunch. This is perfect for mid-day because of the healthy fats and slow-digesting carbs. It will definitely give you some energy! I cooked pearled couscous and mixed in some sautéed red onion with some slightly sautéed arugula. I topped it with a couple fried eggs and some spiced avocado slices. 

This is the mix I put on the avocado slices and eggs:  I put some red pepper, salt, pepper, onion powder, garlic powder, a
and a hint of soy sauce. 

Have an awesome summer day!

    What a delicious and satisfying lunch. This is perfect for mid-day because of the healthy fats and slow-digesting carbs. It will definitely give you some energy! I cooked pearled couscous and mixed in some sautéed red onion with some slightly sautéed arugula. I topped it with a couple fried eggs and some spiced avocado slices.

    This is the mix I put on the avocado slices and eggs: I put some red pepper, salt, pepper, onion powder, garlic powder, a
    and a hint of soy sauce.

    Have an awesome summer day!

  14. Simple and Healthy Summer Corn Muffins

Yesterday, I had the itch to make some cornbread/muffin dessert-like bread. This was a classic way to simply enjoy American food! 

Ingredients:
muffin tin with muffin cups
2/3 cup Bob’s red mill cornmeal (finely ground if available)
1 cup unbleached whole wheat flour
1/4 cup wheat germ
1/2 cup coconut flour (or 1/4 cup raw Turbinado sugar)
1/2 tsp salt
1 tsp baking soda
1/2 cup all-natural Molasses (it has some nutrients and won’t drastically spike your blood sugar)
3 large eggs, beaten
1/2 cup organic milk (I used skim, but full fat would be fine too)
1 tsp vanilla
1/3 cup organic coconut oil, softened to room temperature is best
optional: organic raw maple syrup to drizzle on top of cooked warm, muffins

Preheat oven to 350 degrees. Mix the dry ingredients together and then beat in the wet ingredients gradually until the mix is smooth for the most part. Pour into muffin cups about 2/3 of the way full. Bake for 20-25 minutes or until firm on the outside. Drizzle the maple syrup on top after their cooked.

These were awesome because they weren’t too sweet and had a great, crumbly texture. We had them alongside our dinner last night. Have a great fourth of July weekend!

    Simple and Healthy Summer Corn Muffins

    Yesterday, I had the itch to make some cornbread/muffin dessert-like bread. This was a classic way to simply enjoy American food!

    Ingredients:
    muffin tin with muffin cups
    2/3 cup Bob’s red mill cornmeal (finely ground if available)
    1 cup unbleached whole wheat flour
    1/4 cup wheat germ
    1/2 cup coconut flour (or 1/4 cup raw Turbinado sugar)
    1/2 tsp salt
    1 tsp baking soda
    1/2 cup all-natural Molasses (it has some nutrients and won’t drastically spike your blood sugar)
    3 large eggs, beaten
    1/2 cup organic milk (I used skim, but full fat would be fine too)
    1 tsp vanilla
    1/3 cup organic coconut oil, softened to room temperature is best
    optional: organic raw maple syrup to drizzle on top of cooked warm, muffins

    Preheat oven to 350 degrees. Mix the dry ingredients together and then beat in the wet ingredients gradually until the mix is smooth for the most part. Pour into muffin cups about 2/3 of the way full. Bake for 20-25 minutes or until firm on the outside. Drizzle the maple syrup on top after their cooked.

    These were awesome because they weren’t too sweet and had a great, crumbly texture. We had them alongside our dinner last night. Have a great fourth of July weekend!

  15. How delicious and fitting to have red white and blue potatoes today!

    I made an awesome and simple chicken dinner for my boyfriend and I today. The ingredients are shown above: being organic chicken breasts, garlic cloves, Chobani plain Greek 0%yogurt, organic red white and blue potatoes, olive oil for cooking and an awesome chips and dip seasoning mix that I got from a store in Richmond called Penzey’s spices:)

    I first prepared the potatoes in a cooking dish with the spice mix, olive oil and water for cooking. I covered the pan with foil and cooked on 400 degrees for fifteen minutes. While the potatoes were cooking, I sautèed the garlic and mixed it in with the yogurt and spice mix. I simply cooked the chicken on a skillet with olive oil and the spice mix.

    Serve together on a plate and enjoy! I hope you had a great holiday and continue to try new things with food!:)