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    • Power Breakfasts

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    •  4/24/2013 8:41:45 PM
    •  

      I recently had two different friends ask me about BREAKFAST recipes.  They both are starting to work-out more and be much more active, and they were wondering what types of breakfast would be good for an AFTER WORK-OUT meal?  And of course, they mentioned their concern about PROTEIN.

       

      As both of my friends asked me this question...my very first thought was MUESLI.  And then my mouth began to water...because of how yummy this breakfast is to me.  I love adding different types of fresh and dried fruit...it's so good!

       

      Muesli is a European breakfast that essentially consists of oats, grains, and nuts soaked overnight and then eaten with fresh fruit.  So it's a raw, sprouted food that contains tons of plant-based protein!  A perfect post work-out breakfast!

       

      RECIPE FOUND HERE

       

      Want some research to back this up???

      Brendan Brazier is a Professional Ironman Triathlete who is vegan.  He has written a few research based books on the subject of Vegan Nutrition while being an athlete (THRIVE).  He recommends eating a complete, nutrient-rich meal an hour after your work-out.  He says that ideally this meal should consist of high-quality, easily digestible raw protein from natural whole-food sources.  Muesli fits right into this description.

       

      Another WONDERFUL post-work meal (that Brendan Brazier recommends)

       

       

      ALMOND CHOCOLATE SMOOTHIE

      (check out the recipe HERE)

      • That link is not to the actual recipe. I would love to know your recipe for Muesli
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    • Quinoa Salad

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    •  4/16/2013 9:23:34 PM
    • I made this for a side dish the other day- but it ended up being so good, my family ate it for the MAIN DISH.  The toasted almonds are the secret ingredient!  This will last in the refrigerator for a few days, so it is great for a leftover.  Seriously...so yummy!



      Quinoa Salad with Toasted Almonds and Zucchini 


      Ingredients

      1/2 cup quinoa

      1 TBS Olive Oil

      1 Yellow Pepper, cut into small pieces

      2 garlic cloves, minced

      2 green onions, diced

      1/8 teaspoon red pepper flakes

      1 zucchini, sliced

      1 celery stalk, diced

      1/2 cup silvered almonds, toasted*

      1/4 teaspoon salt

      1 lime, halved


      Directions

      Cook the quinoa (1 cup water to the 1/2 cup grains- place in boiling water, turn down and simmer for 15 minutes covered).

      While Quinoa is cooking, heat 2 teaspoons olive oil in saucepan on medium heat.  Add bell pepper, garlic, green onions, and red pepper flakes; cook, stirring frequently, until the bell pepper has softened, about 5 minutes.  Add zucchini; cook until tender, about 5 minutes.

      Combine cooked quinoa and zucchini mixture in large bowl.  Stir in celery, almonds, and remaining oil olive; season with salt and fluff with fork.

      Squeeze the lime over the salad just before serving.

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    • Granola Bites

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    •  4/12/2013 10:12:47 PM
    • I wanted to make a "healthy" treat for my kids this last week- and this is what I came up with.  My husband was eating Girl Scout cookies...YOU KNOW, the chocolate coconut one's that are to die for!  So I wanted to make something that was chocolate and coconut and had some nutritional value.

      Do these taste like the sinful girl scout cookies- NO.  But they are super yummy and my kids love them!  Especially when eaten out of the freezer.



      Granola Bites


      Ingredients

      1 cup rolled oats

      1/2 cup Graham Crackers (broken into small pieces)

      2 TBS ground Flax Seed

      1/2 cup Coconut Flakes

      1/2 cup - 3/4 cup Chocolate Chips (vegan preferably)

      4 TBS Peanut Butter

      4 TBS Almond Butter

      1 TBS Coconut Oil

      4 TBS Honey (or you can use Agave Nectar)

      1 teaspoon Vanilla

       

      Directions

      Combine all the ingredients in a food processor*  Pulse until all mixed together and forms a sticky dough like texture.  Rolls into balls in your hand and place on cookie sheet in your freezer.  I added extra coconut to the tops of some of them- because I love coconut...but this is optional.

      *If your nut butters are cold and stiff, place them in a glass bowl along with the coconut oil and honey and microwave for 30 seconds...so it's creamy.  This will help it all mix together nicely.


      If you like this- you will for sure like these:



       

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    • Sweet Potato Salsa

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    •  4/10/2013 3:47:18 PM
    •  

      I made this recipe yesterday and FELL IN LOVE!!!  So yummy!  I have always loved roasted sweet potatoes and yams and when you combine it with the red onion- amazing!  This is a MUST TRY recipe.  Kids would love to eat this with tortilla chips- I had it over a bed of greens.  Seriously...get off the computer right now and go buy the ingredients- you won't regret it!

       

      Sweet Potato Salsa


      1 medium Sweet Potato, peeled and cut into small diced pieces

      1 medium Yam, peeled and cut into small diced pieces

      1 red onion, cut into small diced pieces

      1 TBS Olive Oil

      1-2 teaspoons Salt

      1 tomato, seeds removed, cut into small diced pieces

      1 ripe, firm avocado, cut into small diced pieces

      4 Tablespoons chopped fresh cilantro

      Juice of 1 lime (2 TBS)


      Directions

      Preheat oven to 400 degrees F.  Toss potatoes, onion, oil and salt together in a mixing bowl.  Spread in an even layer on a baking sheet.  Roast the mixture until potatoes are tender and browned in spots, tossing once or twice, about 20 minutes.

      Transfer to a large bowl and let cool completely.  Add tomato, avocado, cilantro, and lime juice.  Season with additional salt if desired.  Toss to combine and serve.

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