Superfood Veggie Bowl

14 Tuesday May 2013

Posted by Brittany in Healthy Recipes/Vegan

Tags

vegan, healthy, superfood, Organic, dinner, kale, detox, lunch, sweet potato, gluten-free, food, paleo, vegetarian, soy free, dairy free, avocado, sweet potato fries, broccoli, sprouts, beauty foods, veggie bowl, crispy kale, quiona, pumpkin seeds, fat burning

This is my favorite lunch recipe, it’s filled with a variety of color and flavors and packed with amazing beauty foods and nutrients for great hair, skin and fat burning properties. It’s best made in bulk to enjoy throughout the week, since the recipe includes multiple steps.

Yields: 1 Serving

Ingredients

1/2 C Water
1/4 C Quinoa
Dried Spices: Rosemary, Basil, Oregano, Paprika, Nutritional Yeast, Chili Powder, Garlic Powder, Fresh Ground Pepper
1/4 C Broccoli
Too Delicious To Dip Sweet Potato Fries
2 C Kale
1 T Coconut Oil
Handful of Clover Sprouts
Handful of Crunchy Sprouts
2 T Raw Pumpkin Seeds
Organic Apple Cider Vinegar
Organic Balsamic Vinegar

Bring water, seasoned with rosemary, basil and oregano to a boil. Add quinoa, cover and let simmer 15-20 minutes. Once water is absorbed, fluff with a fork.

Season broccoli with fresh ground pepper, oregano, paprika, and nutritional yeast, then drizzle coconut oil and bake in oven/toaster oven on 450 degrees F until slightly browned. (About 10 minutes)
After whipping up a batch of Too Delicious To Dip Sweet Potato Fries, layer over broccoli.

Next, make a batch of crispy kale. Wash and dry thoroughly, and place in a mixing bowl. Season with chili powder, garlic powder, paprika, nutritional yeast, and oregano. Drizzle coconut oil and bake at 450 degrees F, until crisp. (Around 15 minutes)

Layer crispy kale into bowl.
Add a sprouts, crunchy sprouts, pumpkin seeds, and vinegar.
Enjoy!

Too Delicious To Dip Sweet Potato Fries

07 Tuesday May 2013

Posted by Brittany in Baking, Healthy Recipes/Vegan

≈ 3 Comments

Tags

dairy free, dinner, eat clean, gluten-free, healthy, lunch, recipe, snack, soy free, superfood, sweet potato, sweet potato fries, vegan, whole foods

Sweet potatoes are one of my favorite foods. I eat one almost daily. They’re high in fiber, good for your heart and they’re a top “beauty food” for your hair and skin. Sweet potato fries are a great guilt-free snack, that I also love to add into my salads or quinoa dishes. I like to avoid the additional calories of “dips” (even though organic ketchup tastes amazing!) so I whipped up a recipe that is totally taste bud approved-no dip required!

Preheat oven or toaster oven to 400 degrees F. Cut sweet potato into slices.

Add spices to taste.

Melt coconut oil, and drizzle over sweet potato slices.

Add fresh rosemary and mix well.

Place on foil lined baking sheet and bake 40 minutes or until crisp. (*Cooking times may vary)

Enjoy!

Blueberry Protein Smoothie Bowl

30 Tuesday Apr 2013

Posted by Brittany in Healthy Recipes/Vegan

≈ 5 Comments

Tags

almond butter, banana, blueberry, breakfast, chia, chia seeds, coconut, flax, flax seeds, food, frozen blueberries, gluten-free, ground flax, healthy, hemp hearts, hemp seeds, protein, recipe, shredded coconut, smoothie bowl, superfood, vegan

I’ve been so inspired by Ella Woodward of Deliciously Ella lately. She’s always posting delicious smoothie bowls on her instagram, so finally, on Friday I decided to whip of a version of my own. I’ve had one every morning since! They are absolutely delicious, and packed with protein and superfoods.

Blueberry Protein Smoothie Bowl

1 C Frozen Blueberries
3/4 Banana
1 Packet of Perfect Fit Protein (or scoop of protein of your choice)
2 t Cinnamon
1 T Hemp Hearts
1 T Ground Flax
1 T Chia Seeds
1 T Almond Butter
1/4 C Unsweetened Almond Milk

Place all ingredients in blender, and combine until smooth. Top with flax seeds, hemp hearts, unsweetened shredded coconut, goji berries, and the remaining banana.

Five Facts

26 Friday Apr 2013

Posted by Brittany in Fashion

≈ 5 Comments

Tags

baking, banana bread recipe, blogger, closet, fashion, five facts, food, healthy, magazine, organization, organizing, pumpkin chocolate chip cookies, recipes, style, swimsuits, tips, vegan

Two fab blogger friends, Sarah and Taylor recently tagged me in their Five Facts Posts. So I’m sharing five fun facts you may not have known about me, and tagging these stylish gals to give it a go Caity, Kendall, Angela & Alexa, Bethann, Donna, Alex and Lynsey. (I couldn’t pick just five! )

1. I don’t match my swimsuits or mani-pedis. These are two examples where you have the most room to have fun with fashion. I love mixing and matching prints and complimenting colors.

2. I’ve been a vegetarian for 17 years, and a vegan for 7 years, and within the past year I became gluten-free. Since I was a child, I never understood the concept of eating meat, and I always went with it to it. I’ve eliminated things like refined sugar, and artificial coloring, because I like sticking to whole foods, and lucky for me, I’ve never met a vegetable I didn’t like.

3. I love baking and decorating. Before an exam in college, baking was always the best stress-reliever for me. I was always whipping up my the best ever banana bread recipe (no really, it’s called that) or pumpkin chocolate chip cookies from this cookbook. Styling cupcakes, a coffee table or an ensemble share a creative aspect that I love doing.

4. I love to organize. This totally ties in with the fact of starting my own personal style consultation business. See my closet organization tips here. I’m definitely OCD when it comes to my closet. It’s organized by category, color and then sub-categories. These lucite organizers keep my nail polish and lipstick addictions under wraps.

5. I subscribe to 19 magazines monthly. I can’t get enough knowledge and inspiration from fashion, home decor, and fitness. I tear out pages that inspire me and place them in a binder (trailing back to the OCD), it serves as inspiration for outfits, decorating, and new toning routines and recipes.

Quinoa, Squash, Avocado, and Microgreen Timbale Stacks

16 Tuesday Apr 2013

Posted by Brittany in Healthy Recipes/Vegan

≈ Leave a Comment

Tags

and Microgreen Timbale Stacks, avocado, beauty detox, body, butternut squash, food, gluten-free, healthy, healthy hair, healthy skin, quinoa, recipe, recipes, soy free, squash, the beauty detox foods, vegan, vegetarian

I’ve been making my way through Kimberly Snyder’s newest book, The Beauty Detox Foods. It’s filled with superfood recipes to promote healthy skin and hair and transform your body. This recipe is full of a variety of different flavors and great to make ahead and store in individual containers.

Balsamic Portobello Kale Wrap

09 Tuesday Apr 2013

Posted by Brittany in Baking, Healthy Recipes/Vegan

≈ 4 Comments

Tags

artichokes, bake, brown rice tortilla, dairy free, dinner, egg free, gluten-free, healthy, kale, low-calorie, lunch, mushroom, portobello, recipe, red pepper, soy free, superfood, vegan, whole foods, wrap

2 C Kale
1 Portobello Mushroom Cap
1/2 Red Bell Pepper, sliced
4 Pieces of Artichoke, diced
1 Brown Rice Tortilla
Olive Oil
Balsamic
Dried Rosemary
Dried Oregano
Garlic Powder

Wash and dry portobello mushroom cap, place on baking sheet. Drizzle with olive oil and balsamic, season with rosemary, garlic powder, and oregano. Bake at 450 degrees F for 10-15 minutes or until mushroom is tender. Once cooled, slice the mushroom.

Top tortilla with fresh washed kale, red peppers, artichokes and portobello. Roll up tortilla and slice in half.

Enjoy!

Cali Bound

03 Wednesday Apr 2013

Posted by Brittany in Fashion, Travel

≈ Leave a Comment

Tags

airport, aloxxi, farmer's market, fashion, food, fraiche, green juice, healthy, la, lucky fabb, lucky fabb west, outfit, restaurants, san francisco, shopping, style, stylehaus, the grove, traveling, vegan, veggie grill, west

En route to la la land for Lucky Magazine’s FABB Conference, I took an early morning flight from Pittsburgh. I was delightfully surprised when I stepped off the plane in San Francisco to see the array of great shopping. I ventured into Mango and spotted a pair of distressed skinny jeans in a light wash, that make a great Spring staple, and a pair of embellished denim shorts.

On the search for healthy options, I came across Fraîche, a homemade, organic yogurt spot, offering fresh pressed juice, and gluten free, vegan yogurts, I was definitely in my glory. San Fran is holding the top spot of favorite airports, thus far.

After a short flight to LA, I headed to my favorite LA spot, The Grove, to meet up with my friend I am staying with for a little shopping.

I was so happy to be in the Cali sun, and inspired, found an bright hued ensemble to wear to Day 1 of the conference.

Heading over to the Farmer’s Market, we had dinner at The Veggie Grill, which has a kale salad that was to die for, (definitely my new favorite spot!)

Stylehaus hosted a pre-fabb soiree, equipped with cocktails, beauty and great gifts. I can’t wait to try out the Aloxxi line of product.

Homemade Veggie Burgers

02 Tuesday Apr 2013

Posted by Brittany in Baking, Healthy Recipes/Vegan

≈ 3 Comments

Tags

bbq, bean, burger, cook out, dairy free, easy, egg free, flax buns, food processor, gluten-free, healthy, lunch, option, organic dijon, organic ketchup, patty, picnic, recipe, soy free, vegan, vegetarian times, veggie, veggie burger

I don’t buy frozen veggie burgers, so any time I spot a homemade recipe I can’t wait to try it out. This is by far the best recipe, from I have tried, and it’s really simple!

Recipe from April/May 2013 Issue of Vegetarian Times

Yields: 4 Servings

2 C Cooked or canned beans of your choice, drained, liquid reserved (I used kidney, black & great northern no-salt added)
4 Carrots, peeled & grated (1 1/2 C)
1 Small onion, coarsely chopped (1 C)
1/2 C Rolled oats (not instant)
1/4 C Chopped fresh parsley or cilantro
3 Cloves garlic, chopped (1T)
1 Tbs. Chili powder or spice mix of your choice
1 tsp. Salt
1 Pinch ground black pepper
4 Tbs. Olive Oil
4 Toasted hamburger buns (I used gluten-free flax buns) (optional)
4 Tbs. Mustard of any kind
Lettuce leaves and sliced tomatoes and onion, for garnish

Pulse beans, carrots, onion, oats, parsley, garlic, chili powder, salt & pepper in food processor until combined, not puréed. Pinch a bit of mixture to see if it holds together. If not, add bean liquid or water, 1 Tbs at a time, until it does. Let mixture rest a few minutes before shaping patties. For best results, chill 30 minutes or overnight.
Shape bean mixture into 4 1-inch thick patties. (You can cover & refrigerate patties for up to several hours before continuing, or wrap & freeze. Bring them back to room temperature before cooking.)
Coat bottom of large nonstick or cast-iron skillet with oil, and heat over medium heat. Add patties, and cook 3 to 5 minutes, or until browned on one side. Turn carefully, and cook 3 to 5 minutes more, or until firm, browned & crisp in places. Serve hot or at room temperature on buns with mustard and garnishes. (Or top over fresh lettuce for a filling salad!)

I’m a fan of topping a salad with a veggie patty, but this type of veggie burger was perfect for the gluten-free flax buns I recently found. The recipe yields four very large patties, that are great for even splitting into halves. This one was topped with roma tomato slices, Daiya Cheddar, clover sprouts, organic ketchup, and organic dijon.

Skinny Mediterranean “Pasta”

26 Tuesday Mar 2013

Posted by Brittany in Healthy Recipes/Vegan

≈ 2 Comments

Tags

dairy free, diet, dinner, gluten-free, healthy, healthy recipe, low-calorie, lunch, mediterranean, party dish, pasta, Peace Loves Shea, portobello, pot luck, recipe, soy free, spaghetti squash, vegan, zucchini

I spotted this colorful recipe on Peace Love Shea’s blog, and it just looked so yummy! It definitely delivered, with serious flavor. It’s a great Spring dish, I highly recommend throwing on your ruffled apron and getting your bake on.

To speed up your time in the kitchen, I recommend piercing the spaghetti squash and microwaving it for 6 minutes, flipping it over and microwaving another 6 minutes, until tender. (You may want to check on the squash in intervals, since some microwaves are more powerful than others.)

This “pasta” can be served hot or cold, making it the perfect party dish! I paired it along with a balsamic baked portobello mushroom and steamed kale.

Portobello Fajita Salad with Pineapple Mango Salsa

19 Tuesday Mar 2013

Posted by Brittany in Healthy Recipes/Vegan

≈ 1 Comment

Tags

arugula, cap, dairy free, fajita, gluten-free, healthy, healthy recipes, lunch, mango salsa, mexican, paleo, peppers, pineapple salsa, portobello, salad, salsa, soy free, spring, superfood, vegan, vegetarian

I’ve been portobello crazy lately. It’s such a great lunch or dinner (or even breakfast) staple, that compliments any flavor or theme.

I purchased Fresh Pineapple Mango Salsa on a recent trip to Whole Foods, and thought it would be the perfect pairing on top of a portobello cap. The colorful dish is a great start to Spring with a major burst of flavor.

Portobello Fajita Salad:

1 Large Portobello Mushroom Cap
1/3 Onion, Chopped
1/2 Orange Bell Pepper, Chopped
1 t Olive Oil
Balsamic Vinegar
Garlic Powder
Fresh Ground Pepper
2 C Organic Arugula
1 Roma Tomato, Chopped

Preheat oven 425 F degrees. Wash and clean portobello cap, and place on baking sheet. Scoop onion, bell pepper and fresh pineapple mango salsa on top. Sprinkle with garlic powder and fresh ground pepper, and drizzle olive oil and balsamic. Bake 10-15 minutes, or until fully cooked. Place arugula in a bowl, and add remaining ingredients. Top with fresh pineapple mango salsa and drizzle with balsamic vinegar.

Fresh Pineapple Mango Salsa

1 C Mango, Diced
1/2 C Red Bell Pepper, Diced
1/4 C Red Onion, Diced
1 C Pineapple, Diced
1/2 C Fresh Cilantro
1 Jalapeño Pepper, Diced
Garlic, Minced
Fresh Ground Pepper
Juice from 1 Lime

Toss all ingredients in a large bowl and serve.

The Subtle Statement

~ A personal style, beauty, & DIY blog

Tag Archives: vegan

Superfood Veggie Bowl

Too Delicious To Dip Sweet Potato Fries

Blueberry Protein Smoothie Bowl

Five Facts

Quinoa, Squash, Avocado, and Microgreen Timbale Stacks

Balsamic Portobello Kale Wrap

Cali Bound

Homemade Veggie Burgers

Skinny Mediterranean “Pasta”

Portobello Fajita Salad with Pineapple Mango Salsa

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