Thursday, December 14, 2017

Good Morning Pudding

It’s been a while since I’ve posted because my life has been all over the place. Today I wanted to share with you a recipe I developed after my recent trip to NYC. I went to this raw food shop called Juice Press, in the Meatpacking District, and had the most delicious chia pudding. I thought, “What. Great idea. Let me make this when I get home.” I reviewed the ingredients, bought the stuff, and some extra, and cake uonwith my version that charges my morning. I hope you enjoy!

Good Morning Pudding
1/4 cup chia seeds
1/2 cup cashews
8-9 dates
1 tbsp vanilla
1 tsp FlavorGod Gingerbread spice
1 tsp maple syrup

1 scoop Nuzest Clean Protein in Rich chocolate
1/3 cup granola
1 tbsp unsweetened shredded coconut

Start by soaking the nuts and dates in water for a couple of hours. Drain then and toss in the blender with 2.5 cups of fresh water (I used filtered water). Toss in the vanilla, spice, and vanilla then blend. Split into four ramikens and add chia seeds to them evenly and stir. Cover with plastic wrap and refrigerated overnight.
Next morning take one out, stir in the protein powder, and top with granola and coconut

Tuesday, February 23, 2016

Pink Ladies' Breakfast

 So, my Vitamix went out to repairs but I still had my Magic Bullet so I felt the need to start my day with a smoothie bowl (especially since I ordered a large supply of frozen dragon fruit). Anyway, with my Magic Bulket in one hand and my ingredients in the other, I managed to create a beautiful and delicious breakfast.

Pink Ladies' Breakfast Bowl
1 frozen pack of dragon fruit (I use Pitaya Plus)
1/2 banana
1 serving of Powerootz pea isolate
1 tsp maca powder
45 g of Jordan's Country Crisp w/Strawberries cereal
1 tbsp hemp seeds
Blend all ingredients except the cereal and hemp seeds (you can use whatever cereal you want). Top with cereal and hemp seeds. Bon apetit!

Monday, February 15, 2016

Protein Packed Mornings

So, as I continue my journey as a bikini competitor, I have been searching for various was to increase my protein in my diet without having to constantly eat tofu (like my previous coach had planned- who was a moron). As I love being in the kitchen, and I LOVE breakfast, I decided to find a way to make the most of this meal. So here is my vary own vegan protein pancake recipe to share with you all. Enjoy!

Lulu's Protein Pancakes
1/3 cup Arrowhead Mills Buckwheat Pancake Mix
1 servings of Powerootz Pea Isolate
1/2cup of unsweetened almond milk
1 tbsp of Neat Egg
1tsp ACV
water (as needed)
1tbsp hemp seeds
1tbsp dried unsweetened coconut flakes
1tsp Grade A Canadian maple syrup (don't even think about getting the fake shit)

In a bowl mix the almond milk with the Neat Egg to make a slurry. Then add the dry ingredients and whisk. Add the ACV (apple cider vinegar) and continue to whisk. Check your batter, if you need to add more liquid, add 1tsp of water at a time. Refrigerate over night.
In the morning heat and grease your pan or griddle (I use coconut oil cooking spray) and spoon out the batter (1 do 2 tbsp, but it really depends on how big of pancakes you want). It takes ~ 2 mins each side to cook. Top the pancakes with the hemp seeds and coconut and maple syrup.

414 calories
41 grams of carbs
13 grams of fat
37 grams of protein
5 grams of sugar

Sunday, September 28, 2014

If you haven't been to Woodlands then go. Now!

So the meal above may be the best lunch I have ever day- the best VEGAN lunch I have ever had in DC. My friend and I decided we needed a good, hearty meal after quite the leg workout today (8 weeks before showtime so yeah, the weights may have been a little high and maybe I kinda pushed her limits, but its all about a good booty and strong thighs!). So we jumped in my shiny, white BMW and we drove to Woodlands Vegan Bistro in DC for some vegan soul food. To be honest, I just imagined a bunch of greens and "fake meat". I was so mistaken. Kinda like a cafeteria style, you go back to the restaurant and line up and pick your food. There is a hot side, a salad side, and then sandwiches and burgers. You can mix and match however you like, I did 4 salad sides: the red curry tofu, the garlic kale, artichoke marinated in a tangy onion sauce, and ginger collards. I skipped the desserts, although I did stare at the HUGE slices of vegan cheesecake for like a good 2 minutes. There are other options too, besides salads. It was Sunday so there were brunch options like vegan sausages, scrambled tofu, mac and cheese, pancakes, french toast...There is definitely something for everyone to eat. As for drinks, have water or soda or how about something fabulous like a fresh smoothie made with your option of various dairy free milk (soy, hemp, almond, etc) or fresh vegetable juice. 
So after picking up our lunches, we headed to the dining area which had this very cool vibe with simple decor and homeboy at the front playing the keys and singing some jazz. I ate everything off my plate and why not; who feels guilty eating a plate of vegetables? 

So I'm already planning my next visit and thinking of making it into a cheat meal and going for a vegan burger and a slice of cake. :o) But, honestly, its not like its a big slab of steak high in fat and cholesterol and their bread is vegan too so... YAY! Hope to see you there soon.

PS: So, drive slow or you might miss this gem. Its on Georgia Ave towards Howard University. If you're like me, its not a neighborhood that I typically visit, so don't be turned away by the fact that its not fancy pants like Georgetown or Dupont Circle and that there's not a Zara or Starbucks around the corner, this restaurant is totally worth visiting.

Woodlands Vegan Bistro
2928 Georgia Ave NW, Washington DC, 20001

Sunday, April 7, 2013

Vegan Korma w/ a little Quorn

So, I am totally craving Indian food again, and when I was in Chicago last weekend, my girls and I went to this place that served various curries with your choice of basmati, brown rice, or quinoa. The food was so good for that tiny lil' place. Since I'm back on the treadmill again, I need to eat full-fueled meals (630am 5K runs aren't my favourite things to do) so I decided to make a vegan version of the dish that will fill me up, but not weigh me down. I chose to use Quorn chik'n tenders as my protein source. I served it over a mix of quinoa and basmati and a side salad.

Vegan Korma 
3/4 bag of Quorn Chik'n Tenders
3 large carrots sliced
1 bag of cut broccoli and cauliflower
1/4 tsp curry powder
1/4 tsp chili powder
1/4 tsp tumeric
1 tbsp fenugreek seeds
1 tbsp butter substitute
1 tbsp EVOO
1/2 cup cashews
2 tbsp unsweetened coconut
1 jar of vegan Korma sauce
1 cup light coconut milk
1 cup water

In a large pan, over medium-high heat, warm the butter substitute and EVOO. Once heated, add the dry spices and combine well. Next step is to add all the vegetables and the Quorn. Cook well for approximately 5 minutes. Turn heat to medium-low. In a blender add the rest of the ingredients, BUT only 1.2 a cup of water and blend into a thick sauce. Pour the sauce over the ingredients in the pot and then add the remaining water. Stir well and let cook for about an hour. Once the sauce has thickened and the vegetables and protein are cooked thoroughly, turn off the heat. Pour curry over your rice, and then sprinkle some chopped cashews and golden raisins.

Sunday, March 3, 2013

Going Vegan Wild with Chloe Coscarelli, Gardein, and a little creativity.

Chloe Coscarelli's books are the best things I have bought in the longest time. Since I got her first book, and now her Vegan Desserts book, I have totally enjoyed the vegan diet. From meatballs to burgers, cupcakes and doughnuts, I have been making a delicious mess in the kitchen and I am so happy to share these creations with you all.

This is my Gardein vindaloo I made using the beefless tips. It was so beyond delicious, I don't even know what to say. Poured over quinoa- the perfect dinner! I took the original recipe from Jamie Oliver's Food Revolution cook book (as well as the tikka masala dish) but of course, I used vegan "meat" (Gardein and Quorn for the tikka). So delicious!.
And this is my vegan chicken salad with Gardein chick'n, Vegenaise, grapes and walnuts. Mixed all the ingredients then in between two slices of marble rye... HEALTHY and SO FREAKIN' GOOD!

Monday, August 27, 2012

Meatless Monday And More

So after doing the dishes today I realized how much I hate cooking meat. I enjoy eating it, but damn, I hate cooking it. The grease, the smell of meat, the hardened fat. . . UGH! So I am going meatless at home not just on Mondays, which I normally do, but, with baby steps, one month at a time. So, with that being said, I needed to create some delicious meals at home. Off the the bookshelf. Hmm, oh look, I have the Skinny Bitch "Ultimate Everyday Cookbook by Kim Barnouin". After going through the recipes and my kitchen I found two that were definitely going on my wedding for the week. 

LUNCH: Curried Chickpea Cakes (which I served with a piece of fruit and POP chips)

DINNER: Lentil Tacos with Fresh Salsa (but instead of using tortillas, I used Boston lettuce to hold my fillings).
Check out the book for the recipes

But know we all know I have one of the biggest sweet tooth's ever so I had to bake some cupcakes. I just tool the traditional, basic vanilla recipe and created a cupcake around my favourite dessert: RAS MALAI.
Lulu's Ras Malai Cupcakes (Makes 12)
Ingredients For Cake
1 cup condensed milk (Fat Free)
1 tsp apple cider vinegar
1.75 cups wheat flour
2 tbsp cornstarch
0.5 tsp salt
1/3 cup canola oil
2 tsp vanilla
1 pinch of saffron
3/4 sugar
Ingredients For Frosting
2 sticks of butter
3.5 cups powdered cane sugar
1.5 tsp vanilla
1/4 cup soy milk
3 tbsp chopped pistachios and a few for decorations

First I mixed the condensed milk and vinegar. In a separate bowl I sifted the dry ingredients and then added the milk mixture to it. I then added the oil, sugar, vanilla, and saffron until I had a smooth, yet thick mixture. I then scooped the mixture in 12 cupcake cups and baked the cupcakes at 350 degrees for 20 minutes. Allow the cupcakes to cool. For the frosting, beat the butter and sugar until creamy. Slowly add the remaining ingredients. Frost the cupcakes and then top with some pistachios. Mmm, so yummy. Maybe one day I will have my own bakery.