kale with honeyed macadamia nuts + quinoa loaf

Oh, yum city! Whole Foods sent me these recipes (both vegan and gluten-free) today 

and as soon as I read the title, my mouth started watering! 

Kale with Honeyed Macadamia Nuts

What you'll need:

- 2 tablespoons honey, divided 
- 1/2 cup 365 Everyday Value Roasted & Salted Macadamia Nuts* 
- 2 bunches kale, thick stems removed, leaves thinly sliced 
- 2 tablespoons white wine vinegar 
- 1 1/2 tablespoons 365 Everyday Value Creamy Almond Butter 

*Note: be sure to choose nuts that are dry roasted, with no added oils. 

Do it!:

1. Preheat oven to 350°F. 

2. In a medium bowl, toss 1 tablespoon honey and nuts with 1 teaspoon water. 

3. Bake on a parchment-paper-lined baking sheet, tossing two or three times, 

until golden brown, 10 to 12 minutes. 

4. Cool and roughly chop.

                                                       5. Arrange kale in a large, deep skillet. 

6. In a medium bowl, whisk together vinegar, almond butter, remaining honey and 2 tablespoons water. 

7. Drizzle over kale, cover and cook over medium heat, tossing occasionally, 

until wilted and just tender, about 5 minutes. 

8. Scatter nuts over the top and serve.

Quinoa Loaf with Mushrooms and Peas

What you'll need:

- 1 tablespoon extra virgin olive oil, plus more for greasing 
- 8 ounces button mushrooms, sliced 
- Salt and ground black pepper to taste 
- 1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained 
- 3/4 cup rolled oats 
- 2 cups cooked quinoa  
- 1 cup frozen green peas 
- 1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme 
- 10 sundried tomatoes packed in oil, drained and chopped 
- 1 cup (about 1 onion) chopped red onion

Do it!:

1. Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. 

2. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes. 

3. Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. 

4. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, 

tomatoes, onion, salt and pepper. 

5. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. 

6. Bake until firm and golden brown, 1 to 1 1/4 hours. 

7. Set aside to let rest for 10 minutes before slicing and serving.

Try serving it with vegan gravy too!

choose to live healthy [6]: light, healthy salad recipes

Salads can make a super healthy and low-calorie meal if AND ONLY IF they aren't loaded with bad fat (saturated and trans) and calories.

Unhealthy salads will...
1. be drenched in processed (ew) white, creamy dressings (like Ranch)
2. use lettuce with no nutritional value like iceberg lettuce
3. be overwhelmingly loaded with fried and processed meat
4. use lots of croutons or bacon bits
5. have cheese (saturated fat people!)

Healthier salads will...
1. be vegetable centered
2. contain lots of leafy greens like kate, spinach, argula, romaine, and cabbage (even though it isn't a dark, leafy green)
3. use a small amount of plant protein like legumes, lean grilled fish, or baked or smoked tofu
4. deserve of a light, healthy, AND delicious (bc who wants to eat something that doesn't taste good??) dressing that won't break the bank in calories. For me, I choose citrusy vinaigrettes, olive oil and vinegar and, if I do choose to use a white, creamy dressing, I make damn sure it doesn't contain dairy, palm oil (this type of oil is destroying rain forests people! for more info, read this article here), refined white sugar, and any ingredients I can't pronounce.

* A trick for lightening up bottled or creamy salad dressing is to blend a tablespoon of the dressing (per serving) with a tablespoon of canola or oil olive, apple juice, raspberry juice, orange juice, or champagne!

Get creative when you put together your salad! Jazz up your salad by adding lots of brightly colored fruits and veggies, textures like toasted pumpkin or sunflower seeds, and grains (quinoa, brown rice, bulgar) !!

Here are a few ideas to get you started thinking about creative salad inspirations:

For this salad you'll need:

- 1 Tbsp olive oil

- chopped red or yellow onion

- 1 tsp agave nectar (for caramelizing the onions)

- ground tempeh (from Trader Joe's)

- 1 packet of taco seasoning  

- dark, leafy greens (I used kale, arugula, spinach, and romaine)

- organic brown rice

- 1 tomato, chopped

- avocado

Do it!:

1. saute your chopped onion in a pan with the oil. let them get translucent then add a little salt and a teaspoon(ish) of agave to caramelize the onions.

2. add your crumbled tempeh – you may need to chop it, think taco meat sized pieces.

3. add about 3/4 of your package of taco seasoning. you can use more or less, taste as you go! if you don’t have taco seasoning use: paprika, onion powder, garlic powder and chili powder and a little more salt.

4. spread your tempeh-onion mixture on a bed of leafy greens. 

5. top with tomatoes and avocado. 

For this salad you'll need:

- spicy or regular tempeh (from Dave's Korean Food at Manhattan and Hermosa Farmers Market. regular tempeh from Trader Joe's or Whole Foods will be good too!)

- grilled salmon 

- dark, leafy greens (same combo as above)

- chopped tomatoes

- avocado

For the vinaigrette: 

Mix together 1 tablespoon olive oil, 5 tablespoons grapefruit juice, splash of orange juice, 1/4 tsp dried oregano, sprinkle of salt (celtic sea salt preferred! read the benefits of this type of salt versus table and sea salt here!)

Do it!:

1. Layer the tempeh, salmon, tomatoes, and avocado on top of the leafy greens mixture. 

2. Drizzle on your dressing and gobble it up!

Holy yum city! This salad HIT THE SALAD SPOT! It's warm, crunchy, sweet, salty, and full of flava'! 

For this salad you'll need:

- dark leafy, greens (same combo as always!)

- organic brown rice

- chopped tomatoes

- avocado

- steamed white fish or sole

- Brianna's Poppy Seed dressing

Do it!:

1. Layer on all the ingredients. It's that simple!

Hope these recipes and combos stir up some creativity in the salad department!  

choose to live healthy [5]: glowing green monster smoothie

This radical blend of spinach, nut milk, banana, ground flax seeds, and nut butter (optional) is a creamy, delicious, and nutritious breakfast alternative that helps curb cravings for sweets and gives you A TON of energy to glow and get things done throughout your beautiful day! 

Don't let the green scare you! You'll be happy to know that no matter how many handfuls you add, you won't be able to taste the spinach. The other ingredients do a really realllllllly good job at masking the taste.  If you add just one cup of spinach (I usually add two big handfuls) you'll be getting 20% of your daily dose of fiber. Remember, fiber's our friend! It aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating (source). 

Flax seed is also a nutritional powerhouse for your body. Flax seeds fight cholesterol, diabetes, cancer, constipation, menopausal symptoms,  heart disease, and "The Blues" (source). One tablespoon a day. That's it! 

Banana benefits? We all know bananas contain pure powerful potassium. Bananas also contain fiber as well as natural sugars, which make them ideal for an immediate and slightly prolonged source of energy. A banana a day keeps your muscle cramps away!!

Nut milk makes the smoothie creamy and is an excellent source of protein and essential vitamins and minerals such as A, E, phosphorous, potassium, essential fatty acids, and fiber (source). If you have a choice, choose almond milk over soy milk. Almond milk has less fat and is less processed. 

Overall benefits of green smoothies (ready for it?!): 

- natural weight loss

- increased consumption of fruits and vegetables (particularly greens)

- easier digestibility and nutrient assimilation

- antioxidants

- increased energy

- mental clarity and focus

- increased fiber intake

- clearer skin

- cravings reduction

- rich with chlorophyll 

- alkalizing 

(source)

What you'll need:

 (feel free to change the quantities based on your preference)

- 2 cups organic spinach, rinsed 

- 1 to 1 1/4 cup nut milk

- 1 tablespoon ground flax seeds

- 1 medium banana, sliced

- 1 tablespoon nut butter (optional)

Do it!:

1. Place the ingredients into the blender in the following order: 1) Flax, 2) spinach, 3) banana, 4) milk, 5) nut butter. The reason for this order is so the heavier ingredients weigh down the flax and spinach and keep it from flying up around the blender and sticking to the side. 

2. Blend everything on the highest setting for 1 minute or so. 

3. Pour in a glass and enjoy! 

Cheers to being green!!!

coconut quinoa + caramelized bananas

[artwork by one life in stills]

Breakfast is by far my favorite meal of the day. It's the nutritional kick-start for the whole day and gets me revved up and refueled after tough morning work outs. Side note: I ran 5 miles this morning then did an intense heart opening yoga class! I feel SO GOOD and the recipe I'm about to share with you will hit your post work out sweet spot. Speaking of sweet, I like sweets. Actually, I LOVE sweet things. I have the Stillians family to blame for that. I believe that every single person in my immediate family and extended family has a sweet tooth, some far more than others. Having uncontrollable sweet tooth cravings can potentially be extremely harmful to one's health if you don't chose healthier sweet options. I keep mine under control by not consuming processed sweets and sweets using refined sugar. I look for treats that are clearly one step healthier than hideous candies, cakes, and doughnuts. Sweets I eat: organic dark chocolate, dates, dried mangos, these amazingly delicious and addicting chocolate peanut butter cups that are vegan and gf, and acai sorbet with granola, strawberries, and bananas. See...I can satisfy my sweet tooth without risking good health.    

Whoa. I totally just went on a sweet tooth rant. Whoopsies!

What is the topic of this blog post? Oh right...I wanted to share with you a delicious, easy peezy breakfast recipe I kind of concocted as I went along. To caramelize the bananas I used maple syrup and lemon juice instead of brown sugar and molasses so its not overwhelmingly sweet. The bananas pair perfectly with the coconut quinoa! Hope you try it and like it!

What you'll need: (serves 2)

- 1 cup quinoa

- 1 cup water

- 1 cup nut milk (I used almond milk)

- 1 tbsp shredded coconut

- 1 medium banana

- 1 tsp butter (I used vegan Earth Balance butter)

- 3 Tbsp pure maple syrup

- 1 Tbsp fresh lemon juice

- 1 tsp vanilla extract

- 1/4 tsp cinnamon

- small handful dried cranberries (I didn't like the tartness of the cranberries in this so I would use blueberries or strawberries next time)

Do it!:

1. Place quinoa, water, nut milk, and coconut in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed (about 15 minutes). You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated.

2. Cut banana in half crosswise then lengthwise.

3. Melt the butter over medium-high heat in a large skillet and place the bananas in the butter, coating them using a pastry brush.

4. Move the bananas to one side of the pan.

5. Slightly tip the pan (with bananas on upper side), then add the maple syrup, vanilla and lemon juice.

6. Sprinkle the cinnamon and give the mixture a good stir.

7. Lower the pan and blend the sauce with the bananas, spooning the sauce over the top.

8. Cook for 5 minutes.

9. Arrange the banana pieces on top of quinoa is a bowl.

10. Garnish with additional fruit of your liking (mango, strawberries, blueberries would be nice).

11. Gobble it up!!!

documentary fat, sick, and nearly dead + juice FEASTing

Fat, Sick, and Nearly Dead is an INSPIRING documentary following two men whose bodies have been trashed by steroids, obesity and illness. This film chronicles the rigorous healing path - including a two-month diet of fruits and vegetables - that both attempt in a bid to rescue their health. Their results of their juice feast are nothing short of amazing.

I came across this documentary as I was researching the health benefits of juice fasts, or what I like to call "juice feasts." I say juice FEAST because one gets all the calories one would normally get in a day from at least 1 gallon of fresh juice. Often when people fast they take in very small amounts of liquid/calories, the metabolism slows, their energy slumps, and they may feel quite ‘dysfunctional’. Juice Feasting works differently, supporting the feaster to be very functional in daily life and meeting all calorie needs, while experiencing massive cleansing on a cellular level (source).

I've heard from multiple people how extraordinary and full of energy they feel during and after juice feasts, but I've never really been serious about trying it myself because a) I don't own a juicer and b) I guess I've always thought I was getting enough nutrients through plant-based diet. But, its 2012 and I'm sticking to my resolution of trying new things that support a balanced and creative life! 

After watching Fat, Sick, and Nearly Dead I am way intrigued and motivated to try a juice feast for 10 days in order to detoxify and cleanse my system. What I like about the juice fast is that it is designed to assist the body in detoxing through a simple and easy process that allows you to go on with your everyday life. I view myself as a healthy individual but I'm going to be even MORE healthy by juicing for 10 days straight!

*This particular feast is a good proving point to a lot of people that you can make very radical lifestyle changes without having to have surgery, medicine, or a quick fix. The results of a juice fast is going to be longer lasting because you completely change how you eat and everything about the way you live your life.

That's something to take to the bank!

This documentary is streaming live on Netflix. Check it out!!!

once a vegan, now a seagan

[artwork made for onelifeinstills]

Since I can no longer truly identify as being Vegan (because I added fish to my diet January 1st), I'm trying to find a new title for what I am when it comes to my dietary lifestyle. I know I'm not Pescatarian because Pescatarians are vegetarians that consume dairy and eggs and I still do not eat those things. I know I 
technically can't say I'm a vegan that still eats fish because vegans don't consume any animal products...

So what am I?

I did a little research and, for now, when I must explain to people what my dietary title is, the closest answer would be that I am "Macrobiotic." More specifically, the macrobiotic diet, revered by some for its healthy and healing qualities, includes unprocessed vegan foods, such as whole grains, fruits and vegetables, and allows the occasional consumption of fish. Sugar and refined oils are avoided. Perhaps the most unique qualifier of the macrobiotic diet is its emphasis on the consumption of Asian vegetables, such as daikon, and sea vegetables, such as seaweed.


or a term that's gaining more recognition ...

a "Seagan." A Seagan is a modified vegan who also eats seafood. Yep. That's me to a T! I am going to continue to abstain from eating all meat and animal flesh with the exception of fish (so long as its wild caught as opposed to farm raised).

  

"Vegan" is out the window and "Seagan" is the new 2012 me! Hello Mr. Fish, it's nice to see you again :)