Easy Cheese-y Black Bean Dip

Personally, I’m not a huge fan of salad dressings.  I do however love salads, so I usually dress them up with hummus or something of the sort.  Today I made some Cheese-y Black Bean dip and added that to my spinach salad and was quite please with the result.

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Here is the recipe:

Easy Cheese-y Black Bean Dip

Easy Cheese-y Black Bean Dip

What would you pair this dip with?

1 can of black beans

5 drop doTERRA lime

2 or 3 Tbsp nutritional yeast

Hot sauce to taste

Directions: 

Combine all ingredients and whizz in blender.

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Hello, my name is Crystal and I’m a snack-aholic.

Looking back on my posts I’ve realized that I am a snack-aholic.  It seems like all I post are yummy vegan snacks or treats.  I swear I do eat actual meals {shocking I know}.  Since I have most of my fun in the kitchen when the little one is napping it’s usually snack time – not lunch time or dinner time.  Here’s another one of my yummy snacky creations:

Spicy Roasted Red Pepper and Basil Hummus

1 can of garbanzo beans

1 Tbsp tahini

1 tsp sesame oil

1 Tbsp olive oil

3/4 cup roasted red peppers

2 drops doTERRA basil oil

pinch of salt

Sriracha hot sauce to taste {I like it HOT}

Directions: Combine all ingredients in a food processor and whizz.  Wah la!

I ate half of this myself with raw broccoli in one sitting – ok, it was my lunch that day.  I also had some with my homemade kale crackers.  Yum!

What do you like the pair your hummus with?

Green Ginger Berry Power Smoothie

Good morning lovelies!  My body was wonderfully sore this morning from Monday’s workout – yes,  I know it is Wednesday.  Monday’s workout was soo good I’m still feeling it.  One of my favorite muscles to workout is my hamstrings because I can always feel it .  What is yours?  Do you have any recommendations for a good bum workout?  I find that it is hard to really get my bum sore the way I get my hamstrings aching, and who doesn’t need more of a lift, right?  Help me out here folks…

So I felt like I really needed an extra boost this morning, so my smoothie was packed fully of goodness {and still tasted good}!

Green Ginger Berry Power Smoothie

1 handful of spinach

1 tsp chlorella

1 Tbsp maca

1 Tbsp hemp protein

3 strawberries

1/2 banana

1.5 handfuls of frozen berries

2 drops of doTERRA ginger

Add coconut milk to achieve desired thickness.

Whizz all ingredients in a blender/magic bullet and enjoy!

 

 

Way Delicious Vegan Tacos

Have you ever tried millet?  I had never even heard of it until yesterday while browsing the health food store.  I decided to give it a shot.  That has to be one of my favorite things about becoming vegan.  I’m trying new things way more often than I ever did before.  Food is so exciting to me.  If I had the time, I would spend all day in the kitchen trying new things {I’d probably get nice and plump too, good thing I don’t have the time}.

Yesterday I followed the directions and made some very bland millet.  Simply not impressed, but I knew that with some additions is would be a fun new staple.  I found some inspiration in my Thrive Foods book by Brendan Brazier and decided to make some tacos.  All I can say is YUMMY!

You can barely see the millet hiding under the black beans, but it's there I promise.

Way Delicious Vegan Tacos – with Green Millet, Black Bean, Guacamole, Tomatoes, Yellow Peppers and Pine Cheese Sauce

Green Millet

1 cup millet {cooked according to package directions}

2 Tbsp coconut butter

1 small clove of garlic

3 Tbsp spirulina

3 Tbsp Braggs liquid aminos

First, I took some cooked millet and sauteed it in coconut butter {my new favorite thing}, with a small clove of garlic.  Then I added spirulina and  Braggs liquid aminos.  This idea came from Thrive Foods by Brendan Brazier.  I added the coconut butter and garlic and toned down his recommendation for the amount of spirulina – this stuff is just stinky.  I have to admit this was way better than I expected it to be.  Even my totally NOT vegan step-dad tried it and he said it tasted good, although I couldn’t even get my mom to try it.

Yellow Pepper Pine Cheese – from Thrive Foods by Brendan Brazier

1 yellow bell pepper

1/2 cup pine nuts

3 1/2 Tbsp nutritional yeast

1 tsp sea salt

1 tsp tarragon {I didn’t have any so I used 2 drops of doTERRA thyme oil}

1 Tbsp olive oil

1 tsp apple cider vinegar

1 tsp agave nectar

1 small clove of garlic

Combine all ingredients in a blender and blend thoroughly.

 

Once you have made the above items.  Make some guacamole as you wish.  Dice some tomatoes and slice some bell peppers. 

Then, fry your tortillas {I used Trader Joes organic blue corn tortillas} in coconut oil. Build your taco and enjoy!

The combination was heavenly!  Let me know if you agree.

xoxo,

Crystal

For the love of routine and the smoothie ritual

One of the hardest things about traveling with a baby is the lack of routine.  We’ve been back home for a few days now and today is the first day we’ve got back on track.  I thrive on routine {heck, without it I practically don’t have time to shower}. The sweet two hours that I get to myself when Lennox is napping is when I get to practice my baking skills, squeeze in a workout, place work phone calls, blog … you get the drift.  Those two hours are what keep me sane, in love with life and present with Lennox when he is awake.  So, for now, it’s nice to be home and easing back into our routine!  I especially missed the morning smoothie ritual…here was today’s masterpiece:

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Wild Orange and Berry Smoothie

1 handful of spinach

1 Tbsp hemp protein

2 handfuls of frozen berries

1/2 banana

4 drops doTERRA wild orange essential oil

coconut milk

Directions: Pack spinach and other ingredients into blender, add milk to desired consistency. Blend and wah la!  {I’ve fallen in love with the magic bullet – it helps me so I don’t go over board and end with smoothies for 3}

Coconut Lemongrass Kale

 

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I just plain love cooking with doTERRA lemongrass, it’s flavor is so fresh and sweet!  Want some?  Enter my giveaway here.

Coconut Lemongrass Kale

1/2 onion

1 Tbsp coconut oil

2 Tbsp coconut butter

4 drops doTERRA lemongrass oil

1/2 bunch of kale

Salt and Pepper to taste

Directions: Sautee onion in coconut oil, add lemongrass and coconut butter.  Add chopped kale.  Wah la!

Too lazy to chew

Today is an off day. Getting to the gym at 9:45 {at night} is no longer a good idea. Home by 11:00, I was all wired up. Lennox usually wakes for a feeding at midnight – and last night was one of those nights where he just doesn’t wanna go back to sleep. Needless to say I wasn’t tucked in myself until after 2:00 and he was ready for another feeding by 4:00. The older I get the more I realize the importance of sleep. No more late night workouts for this gal. I would have been better off skipping a workout.

So, it’s lunchtime and I feel too lazy to chew. Here’s my lunchtime smoothie.

Spinach Basil Lemongrass Smoothie

2 cups spinach
2 handfuls frozen peaches {time to go shopping}
4 drops doTERRA Lemongrass oil
2 drops doTERRA basil oil
1 1/2 cups apple juice {just a guess}

Whizz in blender. Pray for burst of energy!

Raw Zucchini “Pasta” Salad

I’ve decided to do a raw challenge…I’m challenging myself to eat at minimum two meals a day raw.  Keeping a raw conscious mindset throughout the day and to eat only raw snacks.  Sounds do-able doesn’t it?  I’m starting with a week goal.  With upcoming travel plans I don’t want to set myself up for failure.  Here’s a yummy raw meal.  Rawr!

Raw Zucchini “Pasta” Salad

1 zucchini

1 tomato

handful of sliced mushrooms

cilantro

apple cider vinegar

olive oil

doTERRA lemon oil

sea salt

pepper

chia seeds

Directions:  Julienne your zuc.  Chop your tomato.  Toss in your mushrooms.  Chop some cilantro. Now mix your dressing – ACV, OO, S&P and doTERRA lemon oil. Sprinkle with chia seeds. Wah la!

Help…I’m addicted to kale chips..

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Well I guess it could be worse.  Being addicted to kale chips isn’t all that bad.  I can’t seem to keep a batch longer than 20 minutes.  Doh!  That’s using all the will power I’ve got.  I can’t eat them around Lennox either, like mother like son…he starts whining and reaching for them the second I put one in my mouth.  I baked two cookie trays full today thinking I would bring them to my family dinner tonight.  Oops!

There are loads of recipes out there for kale chips but here is what I did:

Kale Chips:

1/2 bunch of kale thoroughly washed

olive oil

sea salt

doTERRA lemon oil

cayenne pepper

Directions:

Tear kale into chip sized pieces, discarding the center stock.  Toss in olive oil and a few drops of doTERRA lemon oil.  Arrange on cookie tray lined with parchment paper.  Sprinkle with sea salt and cayenne.

Bake at 250 for for about an hour or until nice and crispy.

Hide from your kids so you can have them all to yourself.  Enjoy!

xoxo,

Crystal

Vegan Oatmeal Cassia Muffins

Yesterday was a super windy bone chilling day.  Just looking outside made me shiver. It’s quite embarrassing for me to admit that I didn’t even leave the house.  I caught up with friends and family over the phone and email and fully took advantage of not feeling the pressure to “do something”.  It was raining in LA (which we all know almost never happens) and I made the comment to my friend (hi Jen) how much I loved rainy days in LA.  It’s like the universe is just giving you permission to stay inside curled up on the couch, watching sinful TV…shows that you would never admit to watching… while having a nice cupa tea.  So I had my own LA rainy day in blustery Utah.  I needed something yummy to go with my tea so I came up with these.Image

Vegan Oatmeal Cassia Muffins

Ingredients:

1 cup brown rice flour

1 cup quick oats

1/4 cup date sugar (that is what I found hiding in the cupboard – but any sugar will do)

1/4 cup golden flax meal

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 1/4 cup coconut milk

1 Tbsp apple cider vinegar

4 drops doTERRA cassia oil

1/4 cup oil (coconut is best, but whatever you have will do)

1/4 agave nectar (or maple syrup)

1/4 to 1/2 cup dried fruit or nuts (I used chopped dried prunes)

Directions:

Preheat oven to 350.  In a small bowl add vinegar to coconut milk and let sit for a few minutes.  Mix dry ingredients in a medium bowl.  After vinegar and coconut mixture has had time to sit, add the cooking oil, cassia oil and agave nectar and stir together well.  Combine wet mixture with dry ingredients and then fold in dried fruit.  Add to muffin tin or silicone baking cups.  I had enough for 11 muffins.  Cook for 15 to 20 minutes.

These aren’t overly sweet but they are delicious and moist….and Lennox approved!  Enjoy!

xoxo,

Crystal