Vegan Hummus Wrap

Recipes

The last 3 weeks I’ve been trying to eat as healthy as possible. Well, actually, I’ve been eating healthy during the week and sort of cheating on the weekend – haha. Anyway, this hummus wrap is something that I made for lunches last week and was able to spend a small amount of money to have healthy delicious lunches for the entire week. All of the ingredients cost me a total of around $15. This makes saving money so much easier versus eating out everyday and it gave me a lunch I could actually look forward to. I purchased all of the ingredients and was able to prep the vegetables. Prepping consisted of simply slicing the tomatoes and cucumbers and placing them in containers. The wraps and avocado and spinach I brought with me to work so I could make the wraps at lunch. This was better for me because I didn’t want the wraps to get soggy throughout the week.

This wrap is easily one of my favorite lunches and is so easy to make. You can substitute any of the veggies if you’re not a fan of cucumbers or tomatoes, and the hummus could also be plain if you don’t prefer the red pepper type. I also brought the avocados to work with me along with a knife so that I could cut those open as I went throughout the week. This kept the avocado from going brown. Simply stack the ingredients on top of each other and wrap the tortilla around it (or eat like a taco in my case, because I put way too many ingredients into my wrap). I hope you enjoy this recipe as much as I did last week!

Vegan Hummus Wrap

Gluten free tortillas

Red Pepper hummus

Spinach

Cucumbers, sliced

Tomatoes, sliced

Avocado, sliced

Simply layer the ingredients in the order shown in the image above. Wrap as best as possible and enjoy!

Vegan Smoothie Freezer Packs

Recipes

Making meals or smoothies ahead of time (also known as meal prepping) has quickly become one of my favorite weekend rituals. Having a stock of items that are prepped and ready to either eat or quick to prepare makes it so much easier for me to eat healthy. It eliminates so much time spent planning, thinking and preparing that I don’t think I’ll ever go back to not having at least an item or two in my arsenal that is ready to eat. These vegan smoothie packs are a great lunch meal replacement. I made 4 packs on a Sunday to blend throughout the week. I’d take a pack out of the freezer in the morning, blend it all together, put into an insulated cup and place it back in my freezer at work until it was time for lunch. These would also be great for breakfast or for a snack.

This particular combination was made with items I had on hand that I didn’t want to go bad, but you could literally do this with any items you like to have in your smoothies. I think this combo ended up being great because it has protein (spinach), loads of antioxidants (berries) and potassium (bananas). It also tastes great! Of course if you don’t want to freeze your items you could also use them raw, just be sure to add a cup or two of ice so your smoothie gets cold. You could also add protein powder or chia seeds for some extra protein. Simply place all ingredients in a freezer zip bag and place in the freezer. I had them in the freezer for the week and the items kept well. When you’re ready to blend, add about 10 oz of almond milk (or your favorite dairy free substitute). I hope you enjoy!

Vegan Smoothie Freezer Packs

1 large handful of spinach

1 cup of blueberries

1 cup of strawberries, sliced

1 banana, broken into halves

Place in the freezer for future consumption. When ready to eat, break items up as best as possible and place into the blender with about 10 oz of almond milk. Blend for about 3-4 minutes or until items are smooth.

Vegetarian Eggs Benedict

Recipes

I’m calling this recipe a benedict, but really I think it might just be a fancy toast. The main reason for this being that I royally screwed up my hollandaise sauce. But does a benedict have to have sauce? Does a benedict have to have meat? If so, then this is totally not an eggs benedict, although it still feels like one when you’re eating it. I’d like to think that the main components of a proper eggs benedict are the english muffin and the poached egg. I’d like to believe that as long as you have these two components you can mix in whatever other ingredients you like and still have some version of an eggs benedict. And so, with that notion, I give you, Vegetarian Eggs Benedict.

The most difficult part of this recipe is the timing and the cooking of the poached egg. I just started poaching eggs myself as I’ve always been terrified by the process, but it turns out it’s actually quite simple. To begin, I fill a pot of water and place it on the stove to boil. Once it reaches it’s boiling point, I turn down the heat and it’s ready to use. I use a spoon to stir and stir and stir until a small whirlpool-like element is created in the middle of my pot. I then take my egg, which I’ve already cracked into a bowl, and pour it gently into the middle of the whirlpool. This creates the spherical shape of the poached egg. The egg sits for about 3-4 minutes and then gets pulled out with a slotted spoon and rests on a plate to release excess water before adorning my meal. It’s a simple process, but it can take a while to make multiples. I’ve got some plans in the works on how to rectify that, but for now I just make one poached egg at a time.

I like eggs on bread. Something about it just screams breakfast, and this recipe is no different. What makes eggs and bread even better? Avocado. I mean, let’s face it, avocado makes everything better. This recipe also calls for spinach. In other versions of this dish I’ve seen people sautee their spinach. You are more than welcome to do this, however I did not care for the somewhat soggy consistency it created once topped upon my english muffin. I prefer my vegetables to be fresh and crispy. I’d imagine you could use a variety of different greens on this. Spinach is a good option for me because it tastes good and provides an extra nutritional boost to my breakfast/brunch. So without further adieu, let’s give you this recipe.

Vegetarian Eggs Benedict (for two!)

2 english muffins, halved and toasted

4 poached eggs

2 handfuls of spinach

1 tomato, sliced

1 avocado, pitted and sliced

Salt and pepper to taste

Prepare all of your ingredients first (ie. slicing, pitting etc.), then start your eggs. Once the eggs are going add your muffins to the toaster. Once they are complete, place the muffin first, then the spinach, tomato, avocado and lastly the egg. Top with salt and pepper. Enjoy!

Soaked Oat Groat Cereal

Recipes

Groats. According to Wikipedia, groats are the hulled kernels of various cereal grains, such as oat, wheat, rye, and barley.

Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosperm.

Groats are an excellent source of fiber as well as potassium iron and zinc which all help fuel a healthy diet and prevent disease such as type 2 diabetes and cardiovascular issues. They are also very filling which makes them a great addition to any meal if you’re trying to watch your caloric intake.

My mom introduced me to groats one day with a bowl full of something cinnamon raisin scented. I took a bite and was impressed with the crunchy but chewy texture and the simplicity of the recipe. My mom said that all she did was soak the oats in water overnight and then added raisins and cinnamon. Instantly, I thought of my usual overnight breakfast oats using regular Quaker brand oats, and I wanted to find a way to use these oat groats instead. I liked that the texture was different from the usual sort of mushy overnight oats. But I also liked that I didn’t need to add yogurt, milk or sweeteners to make a delicious easy breakfast or early lunch. My mom sent me home with a care package that day that included a bag of oat groats, a jar of homemade almond milk as well as some other items, and I knew almost right away how I wanted to try out this new recipe.

I love fruit with oats. It’s pretty much a must for me, especially if I’m not adding and sweeteners. Dried fruit is even better in my opinion because it lends another interesting texture to the mix. For this recipe, I wanted to stick to items I already had at home, so I ended up using dried cranberries instead of raisins. I also used my mom’s homemade almond milk instead of water to hopefully lend a hand in softening the oats while also providing more nutrients than with just plain water. Lastly, I added a sprinkle of cinnamon to the top which I think paired well with the cranberries and gave the oats a little bit of kick in flavor. Overall, the recipe was super easy to concoct and was super filling and delicious as lunch the next day. The next time I try it out, I think I will try soaking the oats a bit longer than just overnight to see if it softens the groats even more. I was satisfied and full after eating it though and so I thought I’d share my recipe here. I hope you enjoy!

Soaked Oat Groat Cereal

1/2 cup raw oat groats

1/2 cup almond milk (or milk of your choice)

A handful of dried cranberries (or dried fruit of choice, in small pieces)

A dash of cinnamon

Place all ingredients in a small jar and shake until well combined. Place in the refrigerator to soak at least overnight or longer. That’s it, enjoy!

Hazelnut Coffee Creamer Recipe

Recipes

pexels-photo-374780As I’ve gotten older, I’ve become more and more aware of the foods I put into my body. Mainly, I try to stay away from items with lots of preservatives and ingredients that I can’t pronounce. Some would say that giving up coffee would be a good place to start when trying to rid your routine of things that are less than great for you, but I am a coffee fanatic and so to that I say NAY! However, I did cut out coffee creamer about a year ago and started drinking my coffee black. I think what really got me thinking about it was that fact that you could leave most creamers in those little restaurant cups, or the giant pump bottles, out on the counter, unrefrigerated for days, weeks and maybe even months. That seemed odd to me. Isn’t creamer a sort of dairy product? How is it possible that it can sit out without spoiling? So I looked to the ingredients, and was surprised by all of the ingredients on the bottle that I was unable to pronounce.