After the past week of spending time with family and celebrating the life of my grandmother, I’m certainly in need of a cleaner meal plan. I sometimes struggle with portion control and a balance of comfort food vs. healthier food when I’m not at home. When you’re in an emotionally charged environment, or possibly hungover ;), over-indulgence is almost guaranteed to happen.
Soon, I will be back at home, in a kitchen that I fully know my way around, with all of the herbs and spices I’m familiar with. Back on the healthy train, and back to the gym! Here to help jump-start that is this delectable smoothie. This recipe is pretty high volume, so it is extra filling, but is still light, creamy and sweet. After cooking all day long the last thing you want to do is put a lot of effort into another meal.
Serves 1 Huge Smoothie, or 2 Smaller Ones
- 2 Cups Red Seedless Grapes
- 1 Cup Packed Greens- I used lettuce but Kale and Spinach are even better
- 1 Medium Pear, Cored & Chopped
- 1/2 Cup Frozen Pumpkin Pureé
- 2 Tbsp. Avocado
- 3/4 Cup Coconut Water
- Optional: Ice Cubes
- Place all ingredients into a blender and pureé until smooth! (This is why I love smoothies, so easy)
After a decent break, here’s a simple and delicious recipe for Raw Wednesday. Because the holidays are typically filled with not-so-healthy meals, I’m trying to incorporate more raw and fresh foods into my diet. Breakfast bowls are one of my favorite ways to get a nutritious meal in at the start of your day, without using up too much of your time.
This dish utilizes seasonal produce, so even though it’s refreshing to the palette, it fits perfectly into the tastes of winter.
- 1 Pear, Chopped
- 1 Apple, Chopped
- 2 Small Tangerines, (I used Satsumas) Peeled and separated
- 2 Tbsp. Raw Pepitas (Pumpkin Seeds)
- 1/2 tsp. Ground Cinnamon
- Mix all ingredients in a bowl until the seeds and cinnamon evenly coat the fruit. Enjoy with a large spoon or fork!
I’ve been such a bad blogger lately! Forgive me, Vegan MOFO! This trip in New York has been keeping me so busy, and the WIFI signals are terrible here. So, here I am with a late Raw Wednesday post and another use for the awesome raw zucchini and lentil tortillas that I made the other week. Here I’ve used it to wrap up some crisp jicama, cool cucumbers, tomato wedges and carrots. This wrap paired up with some watermelon slices is a great meal that is satisfying and great for an obscenely hot October day like the ones that Southern Californians are having!
I definitely need to make some more raw dishes considering all of the bread I’ve been making as of late! I can’t wait to post some of those recipes for you guys, and tell you more about my trip. If you have any recommendations for places to eat in Mid-Manhattan, let me know!
This morning, I enjoyed this wonderful juice for breakfast and it was delicious! The combination of cucumber, honey dew melon, green grapes and spinach ended up being perfect and packed a nutritional punch! I will definitely be making this juice again!