As it gets cold we start craving hearty dishes.  Now, these can be healthy, but we often find ourselves grabbing for comfort food.  This salad gives you a hearty, warming feeling while still being extremely  healthy.  Like vegan, gluten free, extra clean ingredients healthy.

The superstars of this dish: Pomegranate and hemp seeds give this dish (and any other salad) the perfect crunchy, sweet yet nutty flavor. 

Health Heroes: Think deep colors when choosing produce because of their antioxidants.  All of the fruits and vegetables in this salad are packed with anti-inflammatory, anti-carniogeneic properties.  Also, hemp seeds-they are filled with heart healthy fats.  

Enjoy! 

Yum

Warm Kale & Brussel Salad with Champagne Vinaigrette
Serves 4
This sweet, crunchy and nutty salad is full of antioxidants and still so warm and comfy.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
258 calories
26 g
0 g
16 g
5 g
2 g
167 g
149 g
11 g
0 g
13 g
Nutrition Facts
Serving Size
167g
Servings
4
Amount Per Serving
Calories 258
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 149mg
6%
Total Carbohydrates 26g
9%
Dietary Fiber 7g
28%
Sugars 11g
Protein 5g
Vitamin A
0%
Vitamin C
21%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound of brussels spouts, halved
  2. 1/2 pound of mini purple potatoes, sliced thinly
  3. 1 bunch of kale, chopped
  4. 3 tbsp olive oil
  5. 3 tbsp dijon mustard
  6. 1 whole pomegranate
  7. 1/4 cup raw hemp seeds, (purchase shelled)
  8. 2 tbsp champagne vinegar
Instructions
  1. In a small bowl toss halved brussels with 1 tbsp mustard and 1 tbsp olive oil- place on a baking rack and bake for 15 minutes at 400 degrees.
  2. Add sliced potatoes to the brussels mixture after ten minutes so they can briefly cook for five minutes.
  3. In a separate bowl, add chopped kale.
  4. Toss in cooked brussels and potatoes
  5. In a small mixing bowl, whisk with a fork: champagne vinegar, olive oil and remaining mustard. Toss into salad and mix well.
  6. Top salad with pomegranate seeds and hemp seeds.
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calories
258
fat
16g
protein
5g
carbs
26g
more
Sweat and Glow http://sweatandglow.com/

 

Look at these little babes! Mini eggplants are the cutest.  You can cut these in half and roast them with some olive oil, salt and pepper and they make a perfect side dish. The recipe that I am sharing with you guys today are eggplant parm bites.  These make fun appetizers but can honestly be eaten as meal.  I added chickpeas for an extra boost of protein and fiber – but any white bean can work! If you are vegan, skip the cheese and you can blend white beans and nutritional yeast for a cheesy flavor. It works just as well- I just LOVE cheese.  Check out the recipe below! Enjoy. 

 

Eggplant Parm Bites

Yum

Mini Eggplant Parm Bites
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
703 calories
127 g
12 g
17 g
32 g
4 g
1748 g
241 g
45 g
0 g
10 g
Nutrition Facts
Serving Size
1748g
Servings
4
Amount Per Serving
Calories 703
Calories from Fat 146
% Daily Value *
Total Fat 17g
26%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 12mg
4%
Sodium 241mg
10%
Total Carbohydrates 127g
42%
Dietary Fiber 65g
260%
Sugars 45g
Protein 32g
Vitamin A
15%
Vitamin C
67%
Calcium
35%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 Baby eggplant (halved)
  2. 1 cup rinsed garbanzo beans
  3. 1/2 cup tomato sauce
  4. 1/4 cup Mozzarella cheese
  5. 1/4 cup parmesan cheese
  6. 2 tbsp olive oil
  7. Arugula to garnish
Instructions
  1. Preheat over to 400
  2. Halve eggplants and toss in olive oil.
  3. Bake for 20 minutes
  4. Toss chickpeas in tomato sauce
  5. Take eggplant out of the over and top with chickpeas and sliced cheese
  6. Bake for an additional 10 minutes.
  7. Garnish with arugula or parsley.
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calories
703
fat
17g
protein
32g
carbs
127g
more
Sweat and Glow http://sweatandglow.com/

First day of Fall!  I know it’s still 85 degrees but there is nothing better then the feeling that Autumn is here.  With Fall, comes football. Okayyyy so I honestly am not a huge football fan.  But you know what I am a fan of?  Beer and food. Make that tequila and wine too.  Yes- back in college I used to bring my mini four pack of champagne with me to tailgates.  Super cool, right? Something about sports always makes me drink way too much.  Maybe it’s the lack of understanding the sports and overcoming that awkwardness, maybe it’s just because i’m surrounded by other drunk screaming fans- regardless- it’s fun.  But – first comes drinking then comes pizza and wings…and a burrito and more pizza?  Sort of exaggerating but you know what a long day of day-drinking can do to ya. 

So these little babes are a fun spin on guacamole for a game day app. For some reason, I love guac when ordering Mexican food, but it always seems a bit gnarly when it a big shared bowl.  Plus, with guacamole comes way too many chips.  And don’t get me wrong, I’m a huge fan of chips and guac- just not after drinking all day. 

These stuffed avocados are the perfect snack for everyone.  Men won’t complain that they’re too healthy because they are so delish and your annoying vegan friend will be happy too. KIDDING! Love you vegans, but also love you meat eaters.  The best part- they are SO high in protein and healthy fats that you will be satisfied.  Like, actually satisfied. Quinoa, a complete protein is also a carbohydrate – this is literally the most balanced meal/snack.

Let’s get snacking.

 

Quinoa, Tahini Stuffed Avocados
Serves 8
A vegan, gluten free, boyfreind-friendly game day life savor!
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
287 calories
27 g
0 g
19 g
7 g
3 g
153 g
34 g
2 g
0 g
16 g
Nutrition Facts
Serving Size
153g
Servings
8
Amount Per Serving
Calories 287
Calories from Fat 163
% Daily Value *
Total Fat 19g
30%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 0mg
0%
Sodium 34mg
1%
Total Carbohydrates 27g
9%
Dietary Fiber 9g
38%
Sugars 2g
Protein 7g
Vitamin A
9%
Vitamin C
38%
Calcium
5%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 ripe avocados, halved
  2. 1 cup cooked quinoa (I buy it frozen and defrost it- such a time savor)
  3. 1/2 red bell pepper
  4. 1/2 cup corn
  5. 1/4 cup chopped cilantro
  6. 2 tbsp sliced raw almonds
  7. 2 tbsp tahini
  8. 1 lime
  9. salt + pepper to taste
Instructions
  1. In a bowl toss cooked quinoa, chopped peppers, almonds, corn and cilantro together.
  2. Add in lime juice and zest (always zest foe extra flavor!) and a pinch of salt and pepper.
  3. Halve your avocados and stuff them with quinoa salad.
  4. Drizzle tahini on stuffed avocados
Notes
  1. Tailgating and drinking all day? Make double the amount of quinoa salad so you can have it for left over lunch the following day!
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calories
287
fat
19g
protein
7g
carbs
27g
more
Sweat and Glow http://sweatandglow.com/

Yum

Vegan game day appetizer: Stuffed Avocados

Chia pudding is my favorite snack because it’s super rich in fiber protein and omega-3 fatty acids.  It’s also two ingredients and super simple to make.  WARNING: The texture is weird- it’s gooey and sort of indescribable – but oddly crave-worthy. My favorite chia seeds are called Salba Chia they are higher in protein and omega-3’s compared to regular chia seeds. 

IMG_5513

Coconut Passion Chia Pudding
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216 calories
13 g
0 g
18 g
5 g
11 g
330 g
25 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
330g
Amount Per Serving
Calories 216
Calories from Fat 148
% Daily Value *
Total Fat 18g
27%
Saturated Fat 11g
56%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 25mg
1%
Total Carbohydrates 13g
4%
Dietary Fiber 8g
32%
Sugars 2g
Protein 5g
Vitamin A
5%
Vitamin C
10%
Calcium
13%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Tbsp white chia seeds
  2. 1/4 cup full fat coconut milk (I used canned)
  3. 1 cup water
  4. 1 passion fruit
  5. Additional fruit & shredded coconut (optional).
Instructions
  1. Mix water, coconut milk, 1/2 passion fruit seeds and chia seeds together in a bowl. Stir well.
  2. Put in the refrigerator for 12 hours (until chia seeds soak up all of the liquid).
  3. Top with favorite toppings and enjoy.
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calories
216
fat
18g
protein
5g
carbs
13g
more
Sweat and Glow http://sweatandglow.com/

I love vegetables. Shocking.  But I get it, I’m not always in the mood to eat a salad at every meal or chug a green juice every morning.  Yet still, I try to make my plates veggie centric- regardless.  If you have little ones or are a finicky eater yourself, I realize this may not be easy.

Lets break this down into two categories: 

With these tips, you will be eating vegetables regardless #NoExcuses. P.S: Scroll on down and enter a yummy-giveaway! 

1.” I am not in the mood for veggies, I would rather eat pizza”

Happens to the best of us, often.  So my best advice here is eat pizza but eat it with veggies..and so on.  I have pasta a few nights a week and NO I do not want a salad with my pasta. Instead I will grill up some veggies and toss it in with the pasta.  Not only does this cut the carbs, but it also keeps you full longer!  Not doing it for you? How about a smoothie.  Honestly, throwing a handful of kale into a smoothie is the best idea EVER because kale basically has no taste.  Skip the sweeteners, add in some dairy (or dairy alternative) a banana, some kale and a NATURAL protein source like hemp or chia seeds.  This makes such a balanced meal plus you get a butt load of veggies into this.  Be adventurous, add some brussels, in argulua – whatever veggies you picked up at the market that week- I promise, you will barely taste it. 

 

Gluten Free, Vegan Pasta Dinner

 

Green Monster Hemp Smoothie

2. “I HATE VEGETABLES”

Okay for all of you veggie haters–I don’t judge. We need to REALLLLY hide these veggies from you! Blend individual veggies in water (think carrots, spinach, broccoli stems, cauliflower, peas, squash) and throw them into ice cube trays. This should be a really thick consistency.  Freeze these overnight and store for up to a month. Next time you’re cooking whatever it is (soups, mac and cheese, pasta etc) I want you to pop out on of those ice cubes and throw it in your dish.  Feeling a little confused? Here are some examples..

For cheesy dishes like casseroles and mac and cheese- think squash and cauliflower 

For soups and stews- pop out the green ice cubes.

For cookies and cakes, add some carrot pureed iced cubes.

If you guys want some more information about this I am happy to do HOW-TO post, so let me know in the comments!

 

Now For the GIVEAWAY!! Head on over my Instagram page and enter to win a case of BANZA pasta.  It’s the pasta pictured above.  This pasta is made with chickpeas which makes it a gluten free pasta alternative, also naturally high in protein, vegan and GMO free.  You will LOVE IT! 

3D-Mokcup-Shells_a7316973-8557-4b54-b6b0-6dcc5f7c7b32

 

 

 

 

 

 

 

 

 

Cheers to all of you veggie LOVERS & haters. xo