protein

Mediterranean Detox Salad

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One of the top spots on my to-do list for Spring is always detoxing my closet. Going through and purging pieces I won’t miss, and adding a few fresh staples always sets a crisp tone for a new season. Between low energy, skin issues, and not feeling like myself as of late, I decided a revamp my nutrition, as well. I found a plant based 30 day program to promote energy, better sleep, weight loss, muscle tone, and clearer skin and relieve bloating and inflammation. Unlike “cleanses” I have tried in the past, this has been the easiest program to follow, (no counting, juicing, or meal skipping involved!), and I have felt not only full each day, but healthier, more toned, sans bloat and headaches. I’m not even half-way through the program, and I feel that it was exactly what I needed to get back on track with clean eating, and nutrition based meals, and a vast boost of energy!

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My favorite go-to salad lately is a Mediterranean detox salad. It’s super simple to meal prep, without becoming soggy like other greens! Not only is it delicious, but there are countless health benefits to the ingredients. The versatility of the salad makes it easy to mix things up for the week, by eating the salad for lunch or dinner, or stuffing it into a grain-free wrap with a scoop of hummus for a protein packed meal! So so good!

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Detox Salad

  • Parsley
  • Cherry Tomatoes
  • Cucumber
  • Green Onions
  • Chickpeas (roasted is even better!)
  • Fresh Lemon Juice
  • Olive Oil
  • Pepper
  • Pink Himalayan Salt
  • Optional Protein: Chicken, Lamb or Steak (The program is for carnivores too!)
  • Optional Toppings: Sunflower Seeds, Hemp Seeds, Pepitas, Vegan Cheese, Apple Cider Vinegar

If you’re in need of a Spring detox, or could use help with meal plans, recipes and clean eating, I’d love to chat!

 

Vegan Cobb Salad

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I couldn’t be more excited for Spring weather and more fresh veggies available. I like to switch up my salads frequently with a variety of proteins, veggies, healthy fats and omega-3s. I swap out everything from vegan chicken, to sunflower seeds, to beets to keep it from getting boring. Prepping veggies early in the week, make this simple, yet nutrient packed salad easy to throw together for lunch or dinner.

Start out with a base. I love fresh romaine, and I wash and cut it up early in the week so salads are easily accessible. I deseed veggies like cucumbers and tomatoes, and cut up red onion. Healthy fats like fresh avocado, walnuts and sunflower seeds keep it filling. I always add a couple protein options like garbanzo beans, tofu, tempeh or veggie chicken strips. My favorite vinaigrette is equal parts Organic Extra Virgin Olive Oil and Organic Red Wine Vinegar, mixed with Pink Himalayan Salt, Fresh Ground Black Pepper, Granulated Garlic and Oregano.

What are your favorite salad combos?

Overnight Pumpkin Pie Oats

Pumpkin Pie Overnight Protein Oats | TheSubtleStatement.com | Vegan - Gluten free

Pumpkin pie is one of my favorite desserts. I usually make a vegan, gf version for Thanksgiving, but in the meantime I’m swapping my usual ingredients for the Fall flavor. I decided to add it to one of my fave breakfasts on-the-go and the results… ah-may-zing. A quick breakfast after your workout that tastes just like pumpkin pie? Um yes please.

Overnight Pumpkin Pie Oats | TheSubtleStatement.com | #vegan #glutenfree Ingredients

  • 1/2 Cup Rolled Oats
  • 3/4 Cup Unsweetened Almond Milk
  • 1/4 Cup Pumpkin Puree
  • 1 Scoop Vanilla Protein Powder
  • 1 Tablespoon Chia Seeds
  • 1 Tablespoon Almond Butter
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Cinnamon
  • Stevia (optional)

Overnight Pumpkin Pie Oats | TheSubtleStatement.com | #vegan #glutenfree

After adding all dry ingredients, seal with lid and shake well.

Pumpkin Pie Overnight Protein Oats | TheSubtleStatement.com | Vegan - Gluten free

Next add almond milk, pumpkin puree and almond butter. Stir well, seal and refrigerate overnight. Enjoy for a protein packed breakfast that tastes just like dessert!

Pumpkin Pie Overnight Protein Oats | TheSubtleStatement.com | Vegan - Gluten free

Guilt-free Pumpkin Spice Latte & 3+ Ingredient Pumpkin Protein Cookies

Guilt-Free Pumpkin Spice Latte & Protein Pumpkin Cookies | TheSubtleStatement.com

It may not be Fall just yet, but the sweet aroma of caramel and pumpkin are on display when you walk into any candle store, as well as easily be swapped for your regular latte at your local coffee spot. I love the Autumn inspired taste of a fab pumpkin latte, but sans the added sugar and calories. I made this Tone It Up inspired Pumpkin Spice Latte, along with my favorite 3-Ingredient Protein Cookies (which I’ve featured, previously) but with my own Fall inspired spin. Enjoy!

Guilt-Free Pumpkin Spice Latte

  • 8oz Water
  • Handful of Raw Almonds
  • 2-3 T Pumpkin Puree
  • 3 shakes Cinnamon
  • 2 shakes Nutmeg
  • 2 shakes Allspice
  • 2 drops of Vanilla Creme Stevia or 1 Packet of Stevia
  • 8-10oz Coffee
  1. In a Vitamix or high-speed blender add water and almonds and blend until reached an almond milk consistency.
  2. Add pumpkin puree, cinnamon, nutmeg, allspice and Stevia.
  3. Blend ingredients together.
  4. Pour coffee into a glass or mug, and pour almond milk/pumpkin puree mixture on top. Mix well.

Iced Coffee Version – add coffee to blender, pour into glass filled with ice cubes

“Frappucino” Version – add coffee to blender, and continue to blend ice cubes until desired consistency is reached.

Add a scoop of Protein Powder, and ice cubes making it a yummy pre/post-workout treat

Guilt-Free Pumpkin Spice Latte & Protein Pumpkin Cookies | TheSubtleStatement.com

3+ Ingredient Pumpkin Protein Cookies (Yields 12)

  • 1 Banana, mashed
  • 1/2 C Pumpkin Puree
  • 1 C Oats
  • 1 Scoop/Packet Protein Powder
  • 2 T Almond Milk or Water
  • Cinnamon
  • Nutmeg
  • Allspice
  • Sliced Almonds (optional)
  • Walnuts (optional)
  • Cacao Nibs (optional)
  1. Preheat oven 350° F.
  2. Mix together banana and pumpkin.
  3. Add protein powder and mix well. Add almond milk/water if needed.
  4. Add oats, and once incorporated add spices, nuts, and cacao nibs.
  5. Drop onto cookies sheet, using spoon and flatten.
  6. Bake 15 – 20 minutes until cooked.

Enjoy warm with your Guilt-Free Pumpkin Spice Latte!

The Subtle Statement | Guilt Free Pumpkin Spice Latte & 3+ Ingredient Pumpkin Protein Cookies

Morning Links…

morning links

  1. Closet Tips Stolen from Fashion Editors (refinery29.com)
  2. Bridal Shower Do’s and Don’ts (projectwedding.com)
  3. How to Make Your Boots Last Forever (lhj.com)
  4. The Instagrammys: 14 Beauty Pros To Follow Now (elle.com)
  5. This dress… (anthropologie.com)
  6. This yummy dish is protein & superfood packed (bullfrogsandbulldogs.com)
  7. This statement polish was created exclusively for NYFW (butterlondon.com)
  8. The perfect Fall flat (shopbop.com)
  9. This is amazing – Need to refuel at NYFW? Don’t fret (lifestylemirror.com)

Blueberry Protein Smoothie Bowl

Blueberry Protein Smoothie Bowl

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
Blueberry Protein Smoothie Bowl

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.

Blueberry Protein Smoothie Bowl

Kitchen Sink Vegetable Soup


Kitchen Sink Vegetable Soup

Before starting a 3 Day Pressed Juicery cleanse, I decided to round up all of my veggies to make a vegetable soup to have beforehand, and freeze and enjoy after the cleanse. It was nutrient filled, protein enriched and low sodium. It’s a great way to use up veggies before they go bad.

Kitchen Sink Vegetable Soup

  1. Chop vegetables, I used green beans, cauliflower, onions, carrots, squash, zucchini, asparagus, and green bell peppers.
  2. Heat 2 T coconut oil with garlic and onions in a pot. Add spices, I used basil, oregano, pepper, and Mrs. Dash Italian seasonings.
  3. Sauteed carrots, cauliflower and celery until tender.
  4. Add green beans, peppers, and asparagus, along with 28 oz water, 14 oz no-salt added diced tomatoes, and 2 vegan no-salt added bouillon cubes. I also added 2 bay leaves for flavor. Let simmer for 30 minutes.
  5. Add remaining vegetables and beans, zucchini, squash, chickpeas, and black beans and let simmer for another 15 minutes. Serve warm!

Kitchen Sink Vegetable Soup

Delish Squash Bisque

Right around this time last year, I read The Beauty Detox by celeb nutritionist, Kimberly Snyder. It’s an amazing approach to healthy eating and the order of food consumption. Her book is filled with tons of yummy recipes that are antioxidant filled to promote a radiant glow. With cold, rainy weather the last few days, I’ve been craving her Delish Squash Bisque. It’s the perfect Fall soup for a chilly day. I made it today, along with Tone It Up’s 3 Ingredient Cookies. What are some of your favorite comfort dishes for cold weather?

Delish Squash Bisque

1 medium acorn squash
2 cloves of garlic, minced
1 large sweet onion, minced
1 Tbs. coconut oil or vegetable broth
3 celery stalks, cubed
2-3 full carrots, cubed
1 tsp. ginger, grated
½- 1 Tbs. of Celtic or Himalayan sea salt, as needed to taste
¼ tsp. black pepper
2 cups of water
1 cup unsweetened almond milk

  1. Cut the acorn squash open, remove seeds and peel, and cut into cubes.
  2. Heat coconut oil or vegetable broth in a large cooking pot.
  3. Lightly sauté the garlic, then add the onion and the grated ginger.
  4. Do not overcook! Use medium rather than high heat.
  5. Add salt and black pepper and stir in.
  6. Add the rest of the vegetables and gently cook over low heat, until they lightly start to soften.
  7. Add water and cover, simmering the vegetables for 30 minutes or so, or until tender.
  8. Pour mixture into blender and puree. Add the unsweetened almond milk. *(I use an immersion blender instead, to avoid transferring the soup back and forth. Great investment!)
  9. Add back to the cooking pot and keep on low heat.
  10. Serve and enjoy!

 I made these simple cookies (with a not so simple taste!) from the Tone It Up blog for a mid-morning snack. I added cinnamon, pumpkin spice, and carob chips. They’re delicious! If you follow the Tone It Up Program, they’re a great option for Meals 1-3.

Tone It Up 3 Ingredient Cookies

2 Medium Ripe Bananas
1 Cup of Oats
1 Scoop/Packet Perfect Fit Protein Powder (or other favorite brand!)

*Optional: I added Cinnamon, Pumpkin Spice & Carob chips

  1. Mash your peeled bananas in a bowl with a fork ~ mash well! Add in the scoop of Perfect Fit and keep mixing. Depending on how ripe your bananas are, you may need to add a few drops of almond milk or water to make your dough the right consistency. Lastly, mix in the oats.
  2. Use a spoon to drop the dough on your cookie sheet ~ be sure to coat it with non-stick cooking spray ~ and lightly press down to flatten. This helps it bake better!
  3. Bake at 350° for 15-20 minutes or until golden brown! If they are still a little mushy, just bake for a little bit longer.

Other great optional add-ins include: raisins, pumpkin spice, pumpkin puree, cranberries, walnuts, slivered almonds