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