Month: July 2015

Dragonfruit Nice Cream

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Dragonfruit is one of my favorites because it has superfruit qualities – rich in antioxidants and a multitude of beneficial vitamins! It actually comes in three different colors: red, white, and yellow (this is the red one). For a while I was taking fresh dragonfruit and freezing it to make nice cream. Then I discovered that you can buy frozen dragonfruit pulp, which makes smoothies and nice cream so much easier to make!

You will need:

  • Food processor
  • 1 pack of Pitaya Plus (or equivalent) dragon fruit frozen pulp
  • 1/2 banana, frozen
  • small handfull of frozen mangoes
  • a few tablespoons of coconut milk

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IMG_4705Combine the first 3 ingredients into your food processor and pulse until it breaks up, then blend until smooth. Add a few splashes of coconut milk and you’re done!

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Tofu Taco Tuesday (with vegan option)!

It’s Taco Tuesday!

IMG_4315   IMG_4302 Contrary to what most people think, tacos DON’T have to be greasy or unhealthy! For Taco Tuesday, I decided to whip up some vegetarian tofu tacos. I did use egg, so they’re not vegan, but if you want to make them into vegan tacos, you can substitute the egg for a bit of water and oil mixed together. Here’s how I made these!

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You will need:

  • 1 box of firm or extra firm tofu
  • 2-3 cups of Panko flakes
  • 1 egg (or sub with water + oil for vegan)
  • Vegetable oil
  • Salt and pepper
  • Corn tortillas
  • Cilantro
  • 1-2 tomatoes
  • Siracha sauce

First press the tofu. This basically means that you need to get rid of as much water as possible. What I do with mine is take it out of the box and put a paper towel on the top and bottom. Then I place a semi-heavy object (something about the size and weight of a soup can) works. Let it sit for about 10 minutes.

Once the tofu is pressed, cut it into rectangles about as big as you would like to put in the tacos.

In a bowl, put the Panko and season with a little bit of salt and pepper to taste. In another bowl, crack the egg. Dip the tofu rectangles first into the egg, then into the Panko. (If you want to make this vegan, this is where you substitute the egg for oil and water). When the tofu squares are covered on all sides with Panko, you are ready to pan fry them!

Put a little bit of oil into a pan. Place the tofu into the pan and fry each side until it is crispy!

While cooking the tofu, get another pan and lightly toast the tortillas. Once the tofu is done, assemble your tacos! I put tofu, diced tomato, and cilantro in mine. Then I topped off with some Siracha sauce for a little spice!

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And there you have it! Healthy tacos! Son muy deliciosa y saludable!

Vegan and Gluten Free Vietnamese Tofu Spring Rolls

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Vietnamese fresh spring rolls are one of my favorite summer foods to make, and they are healthy, vegan, and gluten free! Occasionally we get together with family and have “spring roll making day” where everyone makes springs rolls for lunch or dinner and eats them. They’re like the little Asian version of burritos filled with healthy goodness! Here’s how I made mine.

For the spring rolls you will need:

  • 1-2 full sized carrots. I used rainbow carrots
  • 1 bunch of fresh mint
  • 1 bunch of fresh basil
  • 1 bunch of fresh cilantro
  • 1 cucumber
  • 1 pack of rice noodles
  • 1 pack of rice spring roll papers (round)
  • 8 ounces of bean sprouts
  • 1 package of extra firm tofu
  • 2 tbsp sesame oil
  • 3 tbsp soy sauce

For a quick and easy dipping sauce (not pictured) you will need:

  • 3 tbsp hoisin sauce
  • 2 tbsp peanut butter
  • a few squirts of siracha to taste

ingredients

First, prep all of the ingredients. Wash all of the herbs and vegetables and peel the carrots and cucumber with a vegetable peeler. Then either julienne the carrots or use your shredder to shred into small pieces. Cut your cucumber into long slices that will fit into a spring roll. Set aside.

Peel the leaves off of the mint and basil and break the cilantro into smaller pieces. Set aside.

Boil the rice noodles in water according to package. Usually I heat up a pot of water to a rolling boil, then drop the noodles in for about 3-5 minutes. Take the noodles out and drain the water. Set aside.

tofu

Mix the sesame oil and soy sauce together in a small bowl. Cut your tofu into long cubes and marinate in the mixture for a few minutes. Heat a pan to medium heat and grill the tofu, flipping to make sure both sides get grilled. Remove from pan and set aside.

Now you are ready to arrange your ingredients in the spring roll paper!

water

First, heat some water. I use my home kettle, then pour the water into a bowl large enough to fit one of the round spring roll papers. Dip your spring roll paper into the water quickly, then place onto a plate. Be sure not to take too long, otherwise it will get flimsy and start sticking to itself. I usually rotate it in the bowl quickly and then put it on a plate.

arrange

Arrange all of your prepared ingredients in the center of the spring roll paper.

Now you are ready to fold!

I typically fold in the sides and then roll it, like you would a burrito. I know that other people have different ways of doing this, and it all depends on what is easiest for you!

For the dipping sauce, mix all of the above ingredients together in a small dish

And there you have it, healthy fresh Vietnamese tofu spring rolls!

finished

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Have you tried this recipe or have a recommendation for one? I love recipe shares, so feel free to share in the comments below!

Happy clean eating!

Shannon

Strawberry Banana Nice Cream

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Strawberry “nice” cream is delicious, healthy, and easy to make! I use a food processor rather than my nutribullet, because I can get the consistency creamy, similar to the consistency of ice cream! Here’s how i made mine.

You will need:

  • Frozen banana – cut into pieces
  • 1 cup of frozen strawberries
  • 4 tbsp of coconut milk

Mix the banana and strawberries in a food processor and slowly blend. Add in the coconut milk little by little until smooth and creamy! Eat alone or top with your favorite fresh fruit.

Blueberry Parfait

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Fruit parfaits are the easiest thing in the morning. I make this in 5 minutes, throw it in a mason jar, and run out the door! Here’s what I put in mine. What do you like in yours?

  • Bear Naked Maple Pecan granola
  • Chobani plain 0% yogurt
  • Fresh blueberries
  • Hemp seed from Trader Joe’s

Watermelon Blackberry Acai Bowl

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I decided to try adding almond milk to my acai bowls to add some protein and a little creaminess. I created this acai bowl with fresh fruit on top! Here’s how I made it.

You will need:

Pack of unsweetened Sambazon frozen acai

  • Half cup of frozen blackberries
  • 1 Cup of frozen strawberries
  • Half cup of apple juice
  • Half cup of almond milk

Blend the above ingredients in your nutribullet. Pour into a bowl and top with:

  • Fresh watermelon
  • Fresh blueberries
  • Fresh blackberries
  • Coconut
  • Sunflower seeds