Fajita Soup

 Ingredients: 

• 1 red bell pepper- chopped
• 1 yellow bell pepper- chopped
• 1 orange bell pepper- chopped
• 1 zucchini- chopped
• 1 small red onion- thinly sliced 
• 2 button mushrooms (I usually add more)- sliced 
• olive oil (for cooking veggies)
• 2 cans of black beans 
• 1 can diced tomatoes 
• 6 cups of vegetable broth
• 2 tsp cumin
• 1/2 tsp chili powder
• 2 tbl lime juice
• salt to taste
• avocado- chopped for garnish 

Directions

1. Heat frying pan over medium heat until hot 
2. Add chopped vegetables and cook with olive oil until tender (10-15 minutes)
3. Stir often 
4. Transfer cooked vegetables to a soup pot and add beans, tomatoes, broth, cumin, chili and lime juice
5. Add salt to taste
6. Simmer for 15 minutes
7. Add avocado over the top

I personally like to eat this the next day because its more flavorful if it sits overnight! Its absolutely delicious and filling but also "light". We love it.

Healthy Banana Pancakes (GF/V/no sugar added)

Ingredients:

Dry

•  1 cup Gluten free All Purpose Baking Flour (if you aren't gluten free you could do whole wheat)
•  2 tsp Baking Powder
•  1/2 tsp Salt
•  2 tsp Cinnamon   

 Wet

• 1 tsp Vanilla 
• 1-2 Mashed Bananas 
• 1 cup Milk (Ive used almond, coconut and rice- all work great)
• 2 Tbl flax oil (or melted coconut oil)

Directions

1. Mix dry and wet ingredients separately 
2. Slowly add the wet ingredients in with the dry and mix thoroughly 
3. Por onto a greased pan (I use coconut oil on my pan) and cook
4. EAT! 

We like to add almond butter and fruit to ours. I also make these ahead of time and the boys snack on them throughout the day! They love them. 

My Favorite Quinoa Chili

Ingredients :

1 Large Onion

3 Stalks of Celery

1 Red Pepper

Mushrooms (as many as you'd like)

Garlic (crushed and sliced)

Canola Oil

1/4 Cup of Chili Powder

2 (15oz) Cans of Kidney Beans

3 (15oz) Cans of Decided Tomatoes

Quinoa (I use 1 cup of uncooked-2 cups of water)

3 or 4 Cups of Water

Directions:

1.Cook Quinoa, follow directions on bag while preparing the rest of the chili

2.Cut onion, pepper, half of mushrooms and celery and cook with canola oil in a large sauce pot (add crushed garlic)

3.Add chili powder, beans (with or without liquid), tomatoes (with liquid), remaining mushrooms, sliced garlic cooked quinoa and water.

4. Cook 30 minutes and ADD SALT AND PEPPER

Note: the salt and pepper is what gives it flavor and brings out the best of it so do not forget to add. It tastes rather bland without it :)

Cooked Portobello "Steak"

Before I went vegan I was a HUGE meat eater. And when I say "meat eater" I mean that every single time I went out to eat at a nice restaurant, I ordered a Filet Mignon. Yeah…. that was me until age 19. I won't bore you with all the details of why I decided to go vegetarian (over night) or my transition into veganism, maybe that will be in another post. BUT what I will say if I was craving meat (which I actually don't really ever experience except maybe a burger when I was pregnant) that this is so juicy and flavorful and a great alternative to a steak (not to mention way healthier, less calories, and a whole lot cheaper- yay).

Ingredients: 

• Portobello mushroom cap (how ever many you'd like)
• Coconut oil
• Lemon
• Sea salt
• Garlic Salt 
• Daiya Mozzarella Shreds (optional)

Directions:

1. Melt coconut oil in a pan over medium heat
2. Add portobello (face down) and sprinkle with seasonings and fresh lemon juice (and maybe a little more coconut oil) - cook covered until you feel its time to flip
3. Flip face up and add more seasoning and lemon juice. Sometimes Ill add the Daiya cheese to the middle and cook (covered) a little longer, until tender. 

Bam. Done. Its that easy. 

Vegan "Caesar" Salad

Ingredients:

Dressing:

• 1/4 cup tahini
• 1/4 cup water (plus more for thinning)
• 2 teaspoons fresh grated garlic
• 2 tablespoons nutritional yeast flakes
• 2 teaspoons whole grain dijon mustard
• 1/4 teaspoon salt
• Lemon juice to taste

Salad:

• 8 oz romaine (2 hearts), choppe
• Handful of baby arugula
• 15 oz can chickpeas, rinsed and drained (about 1 1/2 cups)
• 1 avocado diced
• Fresh black pepper to taste

Directions:

1. Mix all dressing ingredients together and add more water if you'd like it a little thinner
2. Saute/cook chickpeas (optional)
3. Mix up lettuce and add sliced avocado and chickpeas
4. Add extra lemon juice (and salt and pepper if you'd like) over the top 

Thanks to Post Punk Kitchen for the awesome recipe

Black Bean Brownies

Black Bean Brownies

(gluten-free AND vegan)

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
• 2 tbsp cocoa powder- dutch or regular  (add a little extra if desired)
• 1/2 cup quick oats (not all oats are gluten free. I recommend Bobs Red Mill)
• 1/4 tsp salt
• 1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) 
• 2 nunaturals stevia packs or 2 tbsp sugar (I used coconut sugar)
• 1/4 cup coconut or vegetable oil 
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup chocolate chips 
• optional: more chips, for presentation

Instructions:

 Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. 

Cook the black bean brownies 15-18 minutes (a little longer if you like them less gooey and moist, just keep an eye on them), then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

Awesome recipe from Chocolate Covered Katie

My Favorite Vegan Shakeology Recipes

I get a lot of questions about Shakeology and I did a little video review here but I wanted to share my favorite recipes here: 

Chocolate Almond Butter Banana

1. Vegan chocolate shakeology
2. Banana
3. Almond milk (or water)
4. Almond butter (or peanut butter)
5. Dates (I like to add these for a little extra sweetness and texture)
6. Ice

Chocolate Raspberry 

1. Vegan chocolate shakeoloy
2. Fresh or frozen raspberries
3. Almond milk/coconut water
4. Dates
5. Ice

Chocolate Banana

1. Vegan chocolate shakeology
2. Banana
3. Coconut water
4. Dates
5. Ice

Tropical Green Smoothie (not pictured)

1. Vegan tropical shakeology
2. Spinach
3. Water/almond butter
4. Frozen fruit (my favorite are blueberries)
5. Pineapple, banana… any kind of fruit really
6. Almond butter
7. Oats
8. Chia seeds
9. Cinnamon 
10. Dates
11. Ice

Why I love Shakeology
More than 70 super-nutritious ingredients. Proteins, Vitamins, and Minerals – to help reduce hunger and food cravings.

Antioxidants and Phytonutrients – to help detoxify and protectthe body against free radical damage.

Adaptogen Herbs – to help increase energy and combat stress.Prebiotics, Probiotics, Fiber, and Digestive Enzymes – to aid digestion and promote regularity.

For more info

Best Vegan Mac and Cheese

The Best Vegan Mac And Cheese

This is probably the best vegan meal Ive ever made (or tasted). And Steve and Levi agree. I usually make 3 dishes of it at a time and keep it in the fridge to eat throughout the week, that is how much everyone loves it. Levi has eaten more of this than anything else. Its amazing.

The best part is.... there is NO vegan cheese in it. Its incredible.

You must must try this.... even meat lovers can appreciate this!

Ingredients 

• 4 quarts water
• 1 tablespoon sea salt
• 8 ounces macaroni
• 4 slices of bread, torn into large pieces
• 2 tablespoons + 1/3 cup non-hydrogenated margarine
• 2 tablespoons shallots, peeled and chopped
• 1 cup red or yellow potatoes, peeled and chopped
• 1/4 cup carrots, peeled and chopped
• 1/3 cup onion, peeled and chopped
• 1 cup water
• 1/4 cup raw cashews
• 2 teaspoons sea salt
• 1/4 teaspoon garlic, minced
• 1/4 teaspoon Dijon mustard
• 1 tablespoon lemon juice, freshly squeezed
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1/4 teaspoon paprika

Directions

1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Thank you vegnews for this amazing recipe

Roasted Vegetable Pasta

Ingredients:

4 whole tomatoes, sliced

2 Tbl garlic cloves, chopped

1 Tsp salt

1 Tsp pepper

1/2 onion, sliced in rings

4 Tbl olive oil

1 12oz box penne (I use gluten free)

3 cups frozen asparagus (optional)

2 whole zucchini, cut in thin sticks

1/2 red bell pepper, cut in strips

4 Tbl olive oil

2 Tbl garlic cloves, diced

1/2 Tsp onion powder

1 Tsp pepper

1/2 Tsp red pepper flakes

1 Tsp salt

Directions:

1. Preheat oven to 400

2.Place sliced tomatoes on a cookie sheet. Evenly spread diced garlic and olive oil over the top of the tomatoes.

3. Sprinkle with salt and pepper. Cover tomatoes with sliced onions

4. Bake for 25-30 minutes.

5. While tomatoes are baking, cook penne.

6. Clean and cut all vegetables

7. Over medium high heat, saute all vegetables with 4 Tbl of olive oil

8. After 2 minutes, add garlic, onion powder, pepper and red pepper flakes

9. Continue to cook for 5 more minutes.

10. Add cooked penne and salt and stir until vegetables are mixed in.

11. Add roasted tomatoes and mix well

Simple Kale Salad

Ingredients:

• 1 bunch of kale
• 2 tablespoons of olive oil (you can do more or less)
• salt (always recommend sea salt- throw away your table salt)
• 1/2 red onion
• sunflower seeds 
• 1/2- 1 lemon 

Directions: 

1. prepare kale- wash and tear (or cut) into bite sizes and put into large bowl
2. pour olive oil and salt on and massage into the kale until it wilts a little (you don't want too much oil but if you do too little the leaves will still be pretty stiff and chewy)
3. add chopped red onion
4. add sunflower seeds (i like to heat these up over the stove first)
5. pour fresh lemon over it all
6. EAT and enjoy 

Juicing

Juice juice juice. I love juice. It seems like juicing is the newest "thing". Thats fine with me… I don't really care if it's a fad or not. I LOVE it. There is something so delicious about making your own juice… maybe its the labor of chopping vegetables and slicing 3 fingers with your brand new knives (true story) or the obnoxious clean up time because for some reason no one has come up with a self cleaning juicer (come on, that would do so well). But whatever it is… it's extra delicious and no juice in the store compares.



I have done multiple juice cleanses and I feel amazing every time I do it. Last week I did a combined plan from Reboot With Joe and Jason Vale (which I personally prefer) and it was awesome! I felt so amazing during it. I wanted to share my first grocery trip for the week. This was for the first 4 days:

There are many benefits to juicing but Ill leave that to be explained by Joe and Jason. 

There is an ongoing debate whether juice or smoothies are healthier… I personally think they both have their place. I like to make my juice then blend extra spinach or avocado in with it (and some ice because I like my juice cold). Anyways, fresh juice… green smoothie… you cant go wrong with eating (or drinking) this many greens and fresh fruit! 

Benefits of apples: prevents asthma, cleanses liver, reduces cholesterol, boosts immune system, offers healthy nutrients like vitamin C and iron, prevents cancer, improves eye health, anti inflammatory for skin. Benefits of oranges: vitamin C, lower blood pressure and cholesterol, high in antioxidants, protects against cancer and heart disease. Benefits of cucumbers: high in vitamin K, provides source of copper, source of calcium.

Benefits of pineapple: anti inflammatory, digestive aid, natural antioxidant, high in vitamin C, contains B6, boosts immune system, rich in potassium, promotes kidney function. Benefits of lemon: cleanses kidney and digestive system, helps body remove toxins, rich in vitamin C, helps body to absorb calcium, helps to improve sleep, strengthens immune system. Benefits of lime: high in vitamin C, eases constipation, regulates body's absorption of sugar into the blood stream, aids in weight loss, anti inflammatory. Benefits of ginger: more than 12 types of anti-oxidants, contains protein, calcium, iron, vitamin C and more, aids in digestion, relieves muscle pain and soreness, reduces flatulence, eases nausea.  Benefits of spinach: loaded with vitamins (A, K, D and E) good source of Omega 3 fats acids, anti cancer, anti inflammatory, alkalizes the body, nourishes eyes, strengthens bones. 

Benefits of carrots: improved vision, cancer prevention, anti-aging, glowing skin, powerful antiseptic, prevents heart disease, cleanses the body, healthy teeth and gums, prevents stroke. Benefits of celery: anti inflammatory, aids in digestion, lowers cholesterol, fights cancer, lowers blood pressure, calming effect on the nervous system, aids in weight loss, increased sexuality, eliminates toxins. Benefits of beets: reverses chronic disease, prevents skin inflammation, prevents cancer, prevents birth defects, healthy for eyes, good source of iron, stimulates the function of liver cells and protects the liver, heals gout, kidney and gall bladder, normalize blood pressure, improves production of stomach acid. Benefits of kale: high in iron, high in vitamin K, filled with antioxidants protects against various cancers, anti inflammatory, lowers cholesterol levels, high in vitamin A, great for vision, helps immune system, high in vitamin C, high in calcium, maintains cartilage and joint flexibility, good for detox.

Cashew Queso

This recipe is absolutely delicious. I like to use it as a dip for chips and veggies or a sauce to put over a quinoa bowl (quinoa or rice, beans, lentils, cooked veggies… the list is endless).

This is a big hit in our home. My boys love it. My husband loves it. I love it. Everyone is happy. 

ENJOY!

Ingredients:

• 1 cup cashews (soaked in water overnight)
• 2 cups vegetable broth
• 2 tablespoons white miso
• 2 teaspoons cornstarch or arrowroot
• 1 tablespoon olive oil
• 1 small yellow onion (diced)
• 1 red bell pepper (diced)
• 3 garlic cloves
• 2 teaspoons ground cumin
• 2 tablespoons nutritional yeast
• 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice

Directions:

1. Drain cashews 
2. In a blender or food processor, puree cashews with vegetable broth, miso and cornstarch until smooth (could take 5 to 10 minutes)
3. Saute onion and red pepper in oil and salt until soft then add garlic and sauté another minute 
4. Transfer vegetables to the blender where the cashew mixture is
5. Add cumin, nutritional yeast and salt and blend until smooth
6. Transfer queso to a pot and turn the heat on medium. 
7. Whisk often and let the queso come to a slow rolling boil. 
8. Lower heat and cook for 20 minutes (or less depending on how thick you want it)
9. Stir in the lemon juice
10. Serve hot!

Thank you to Post Punk Kitchen (one of my favorite websites) for this awesome recipe

Black Bean and Avocado Salad

Ingredients:

1 15oz can black beans (drained and rinsed)

1 Cup red bell pepper (chopped)

1/2 Cup red onion (chopped)

1 whole jalapeno pepper seeded (chopped)- optional

1 avocado (diced)

1/4 fresh cilantro (chopped)

4 Tablespoons lime juice

2 Tablespoons olive oil

1/2 Teaspoon garlic powder

1/4 Teaspoon pepper

1/2 Teaspoon salt

6 Cups greens

Instructions:

1. Place 6 ingredients in a bowl

2. In a separate bowl, whisk lime juice, olive oil and seasonings

3.Pour the mixture over the black bean mixture.

4. Pour amount desired over a bowl of greens

My Journey...

Hi! Im AlisaMarie (pronounced: "uh-lee-sa marie") and I am on a health and fitness journey. 


I am a mother to 2 amazing boys and wife to my "jr high sweetheart". I didn't really get passionate about my health until my first son was born and I started looking into the foods that I would be feeding him. That sparked my interest into a healthier lifestyle but it was still a long journey. 

The summer after my second son was born (2012) was when I really got passionate about health and fitness. And for the first time it was more than just about losing weight. I wanted to feel better. I didn't want to be the mom that was always self conscious and insecure. I wanted to be the mom (and wife) who was healthy and comfortable and enjoyed doing fun activities because I wasn't always out of breath and exhausted.

My life completely changed when I found Beachbody in December and I committed that month (and all of 2013) to getting healthier- mentally and physically. I learned so much about myself.  In June I decided this was something I was so passionate about that I couldn't keep it to myself anymore and I became an official Beachbody Coach. 

And that is what this blog will be about: health and fitness. I plan on sharing everything Ive learned along the way to help you with your journey:

• My favorite recipes
• My transition into a plant based/gluten free lifestyle (with kids who have celiacs) 
• Tips to meal planning and budgeting
• Results that Ive had from different workouts (along with my challengers awesome results)
• All about juicing 
• And whatever else I can think of at the time

Feel free to contact me and ask any question you may have. Getting healthy doesn't have to be overwhelming and scary. It should be fun and empowering and freeing!  I am here for you and want to help you experience the same results I have. 

Watch my transformation video 


-AlisaMarie