Pumpkin Spice Almond Treats

October is here and I am happy!  October is my favorite month because I love fall, halloween, and everything pumpkin spice flavored/scented. To celebrate the start of fall, yesterday I made raw vegan pumpkin spice almond treats. These almond treats have all the sweet flavors of fall and are full of healthy fats, fiber, and vitamin E.  I made this and ate 2 for breakfast along with pumpkin spice banana nicecream (frozen bananas, pumpkin puree, and pumpkin spice flavors) but you can eat them as is for a snack or dessert.

Pumpkin Spice Almond Treatsimg_0907

Ingredients:

  • 10 pitted, medjool dates
  • 1 cup raw almonds
  • 1/2 tsp. ground vanilla bean or vanilla extract
  • 1/8 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1/8 tsp. ginger
  • optional- you can also add 1 tbsp. pumpkin spice “butter” spread from Trader Joe’s (its vegan!) and adds a bit more sweetness

Directions:

  • Add all ingredients to a food processor, and process until the mixture is sticky and moldable
  • Mold into balls, bars, or squares and enjoy or refrigerate. These treats taste best at room temperature, so when you’re ready to enjoy them, take them out of the fridge 30 minutes-1 hour before.

P.S.- to make the pumpkin spice nicecream, see my earlier post on “the best vegan breakfast” and combine frozen bananas and canned pumpkin puree in a food processsor. Add the spice mixture above (cinnamon, nutmeg, cloves, ginger) and enjoy.

-Jess

 

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Rest and a Fresh Recipe

Have you ever changed your diet and felt amazing…only to go back to how you were eating and feeling before?  It can be hard to stick with eating healthy, even if we feel the benefits.  I often wonder why this is, and I’ve noticed that for me I’m a creature of habit and habits are hard to change, especially when you’ve been doing something or eating something for so long.

I mentioned in early August that I was taking a break from drinking coffee.  I quit coffee cold turkey and was coffee-free for over 35 days until I decided to indulge in an iced coffee. For the next week, I was drinking about a cup of coffee in the AM.  I also got on average about 4 hours of sleep each night that I had drank coffee in the morning.  Although caffeine shouldn’t affect my sleep so much, it does and I came to the conclusion that I’ve become extremely sensitive to caffeine and (for me) it just isn’t worth it any more.

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Of course I documented my iced coffee indulgence!

I’m happy I realized coffee was affecting me in a negative way instead of drinking even more coffee to make up for lack of sleep, which is something I used to do on a daily basis.  I’m also happy to share what I learned during this self-realization coffee experiment: don’t beat yourself up!  If you slip up on a health goal, diet, or exercise routine, etc., instead of berating yourself and feeling like poo, simply note the difference in how you physically, mentally, and emotionally feel when you’re doing something good for yourself vs. how you feel when you do something that doesn’t benefit your overall health.  Then, decide which feelings you’d rather feel.  In my case, if I kept drinking coffee, I’d probably feel energized for a few hours, but ultimately miss out on sleep and feel really tired at work, in class, and during my free time.

Being coffee-free also made me realize the importance of eating energizing foods.  I pride myself on practicing what I preach, but sometimes quick convenience foods are an easy option that I rely on.  These foods are ok in a pinch, but real, wholesome, unprocessed foods provide so much more.  I’ve decided to share a delicious meal filled with fresh veggies that I made recently.  It took me about 10 minutes to make the entire meal and it’s packed with fiber, lycopene, vitamin A, vitamin C, and deliciousness.

Zucchini Noodles with Tomato-“Cheez” Sauce

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Ingredients (serves 1-2):

  • 1 large zucchini
  • 2 vine-ripe tomatoes (or use about 1-1.5 cups of ripe cherry tomatoes)
  • 1/4 tsp. garlic powder
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • pinch of salt
  • pinch of pepper
  • 5 kalamata olives
  • 1/4 cup raw cashews

Directions: * you will need a food processor and a vegetable spiralizer (or buy spiralized zucchini at a supermarket)

  • Spiralize the zucchini into spaghetti-shaped noodles and set in a bowl or plate
  • Using a food processor, blend the tomatoes, spices, cashews, and olives together for about 3-5 minutes, or until a sauce consistency appears
  • Top the noodles with the sauce and use whatever garnish appeals to you
  • Enjoy, and take care of yourself!

 

-Jess

My favorite breakfast/treat

Fall is almost here but I’m relishing these last days of summer.  This summer, my favorite breakfast/snack/dessert was banana ice cream.  At this point, if you follow any vegan instagram accounts, I’m sure you’ve heard of banana ice cream (also called “nice cream”.)  This delicious frozen treat is made by freezing a few bananas and then blending the frozen ‘nanas with a little liquid (almond milk, coconut water, water, etc.) in a food processor.

I’m obsessed with eating banana ice cream for breakfast and trying different variations.  I love how simple it is to whip up a bowl of nice cream and I love how healthy and filling it is.  The trick is to only use a few bananas (you don’t need to eat 10 bananas at a time contrary to what fad diets might say) and and 3/4-1 cup. of another frozen fruit (if you want more flavor than just banana).  For toppings, I like using a sprinkle of oats or granola, cacao nibs, chocolate chips, or a table spoon of peanut or almond butter.  You can also add protein powder into the food processor if you’re looking for a post-workout meal or snack.

I’m sharing the nice cream creation I made this morning below.  What is your favorite way to eat nice cream?   If you’re looking for some ideas on how to make this deliciously healthy meal, be sure to follow me on instagram @vitaminvalentine for more nice cream recipes and daily food inspiration 🙂

Chocolate Peanut Butter Nice Cream

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Ingredients:

  • 2 frozen peeled bananas (I usually just break the bananas into 2-3 pieces each before freezing)
  • 1/4 cup coconut water
  • 1 tbsp. unsweetened cocoa powder (100% cocoa powder is usually vegan. I buy this at Trader Joe’s)
  • 1/4 cup whole-grain cereal
  • 1 tbsp. peanut butter
  • 1 tbsp. vegan chocolate chips (I buy these at Trader Joe’s)

Directions:

  • Blend frozen bananas, coconut water, and unsweetened cocoa powder together until creamy (about ~3 minutes).
  • Scoop out nice cream and transfer to a bowl.
  • Top with cereal, peanut butter, and chocolate chips
  • Enjoy and eat up, this can melt fast in warm weather!

-Jess

Staycation Fun

This week I took a vacation from work.  Although I find my work fulfilling and rewarding, everyone needs a vacation and I’m no exception.  I thought about going somewhere during my time off, but sometimes I find traveling more stressful than it is relaxing so I decided to make this vacation a “stay-cation”.

This past week I’ve been going to the beach and spending a lot of time meditating, which is something that I need to consistently do in order to reap the benefits.

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Went to one of my favorite cafes and enjoyed a delicious smoothie and a good read

I also took a few day trips to my favorite towns on Long Island and ate at my favorite vegan restaurants (I might write a separate blog post on that!).  This past week I also explored some nature preserves, attended a powwow, and visited a farm that I used to work at many summers ago.

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This preserve (Norman J. Levy Preserve) was built on what used to be a garbage dump. The high point where I took the photo from used to be a giant pile of garbage and now is home to native species of grass, small trees, insects, animals and birds.

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A picture of the farm I used to work at! I actually worked with the animals but I would love to get my hands dirty working with some fresh produce!

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A photo of one of the highlights from the powwow.  Group dancing to drums and hymns of Native American tribes made this a magical experience.

While I was relaxing on the beach this week, I decided that I was going to stop drinking coffee for the remainder of my vacation (and hopefully keep this up when I go back to work).  I made this decision because I notice sometimes when I drink too much coffee (which can be as little as 1-2 cups per day), I feel really anxious in my stomach– like an annoying, uncertain gut feeling related to nothing in particular which lasts about an hour or two after I’ve overdone it with the coffee.  I’ve written about my history of insomnia and sleep disturbances and I know that having any caffeine affects my sleep cycle greatly. I’m hoping that I can keep my cravings for coffee at bay. Tonight my plans include going to a coffee house, so this should be interesting. I’ll give an update soon along with some more info on my favorite vegan restaurants. For more personal updates and (almost) daily food pictures, you can follow me on instagram @vitaminvalentine 🙂

-Jess

Peanut Butter and Jam Overnight Oats

If you’ve been reading my blog for a while, you know how much I love overnight oats (check out my other overnight oats recipes here and here). I love overnight oats because prepping them the night before saves time in the morning, which means more sleep and therefore, more happiness. I also love eating overnight oats during the summer because I eat mine cold and its makes for the perfect summer breakfast. I decided to add peanut butter and jam to my oats a few days ago and I think I’m officially in love with this combo. To add some extra nutrition (fiber, antioxidants, vitamins, and minerals), I also added blueberries, strawberries and a few cherries. Here’s the how-to on creating a delicious PB and J oat-filled breakfast.

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Ingredients (serves 1-2):

  • 3/4 cup rolled oats, use gluten free oats if you’re following a GF diet
  • 1 cup unsweetened vanilla almond milk, add a little more liquid for less thick oats
  • 1/2 tsp. vanilla extract
  • 1 tbsp. natural peanut butter
  • 4 cherries, pitted, and sliced
  • 1/4 cup blueberries
  • 5 strawberries
  • 1 tbsp. of your favorite jam or preserves

To Prep (do this the night before you plan on eating the oats)

  • Measure all ingredients
  • In a bowl or mason jar, mix together oats, vanilla extract, almond milk, and stir in peanut butter
  • Add the layer of fruit
  • Refrigerate for about 8 hours or longer
  • Top with your favorite jam or preserves and enjoy (no need to heat)

I hope you love these oats as much as I do. If you love this recipe, follow me on instagram @vitaminvalentine for more delicious food creations.

 

-Jess

Kidney Bean Tacos for a Cause

Can we just taco ’bout how good Mexican food is? I love using Mexican flavors in my cooking, especially when I want to make something healthy taste amazingly flavorful and spicy. I’ve been wanting to make vegan tacos for a while and I’ve also wanted to share a recipe using kidney beans because one of my friends is involved with raising funds for the National Kidney Foundation’s kidney walk on May 22nd on Long Island and what better way to show my support for raising awareness for kidney disease than with a little play on words (for the record, I’ll be at the kidney walk too and if you live on Long Island, come support by walking!). For more info on the kidney walk and kidney disease, please follow me on instagram @vitaminvalentine where I’ll have a link to register for the walk.

Although this recipe was specifically made using kidney beans, if you don’t have any, you can substitute black beans, pinto beans, or whatever you have in stock. If you’re not a fan of tofu, you can use seitan, tempeh, or whatever you’d like.

Kidney Bean Tacos (serves 2)FullSizeRender-16

Ingredients

  • 1/2 can kidney beans, or 3/4 cup dry kidney beans
  • 5 oz. extra firm tofu (or substitute with another protein)
  • 4 small soft-shell corn tortillas (I bought the ones I used at Trader Joe’s)
  • 1/2 tsp. chili powder (regular)
  • 1/4 tsp. chipotle chili powder
  • 1/2 tsp. garlic powder
  • 2 tsp. oil (for the pan)
  • 2 tsp. olive oil as dressing
  • salsa, pico de gallo (I bought two varieties at TJ’s, but if you have a salsa recipe you like, feel free to use that)
  • 1 tbsp. chopped fresh cilantro
  • 1 tbsp. lime juice
  • sprinkle of salt
  • 1 avocado
  • 2 cups chopped kale
  • 1/4 cup chopped tomatoes or sliced grape tomatoes
  • 2 tbsp. red onion, diced

Directions

  • Drain the beans and press the excess water out of the tofu. Slice tofu into smaller pieces
  • Dice red onions
  • In a saute pan, add 2 tsp. oil and add onions and tofu. Add in spices (chili powders, garlic powder) and lime juice as the tofu and onions simmer on low heat
  • Add beans as tofu starts to brown
  • As the tofu and beans cook, in a bowl, massage olive oil onto the kale
  • To the bowl of kale, add cilantro, tomatoes, and a sprinkle of salt
  • Slice the avocado
  • Microwave (or if you really want to be authentic, steam) the taco shells for ~30 seconds
  • Remove the bean and tofu mixture from the stove when all the lime juice is absorbed and beans and tofu are lightly coated with spices
  • Place the taco shells on plates
  • Add the beans and tofu, then add the kale salad mixture
  • Top with sliced avocado and salsas of your preference
  • Enjoy with some corn tortilla chips and salsa or guacamole 🙂

-Jess

Peachy Keen Protein Dream Smoothie

If you’ve been following my facebook or instagram pages, you are well aware of my love of smoothies. I love experimenting with flavors and combinations to create healthy and delicious smoothies. I’m a big fan of smoothies because they don’t weigh me down yet they can be very filling. I like eating oatmeal for breakfast, but lately I’ve been craving something a little lighter and a smoothie really does the trick. This smoothie recipe is packed with fiber, antioxidants, and protein. I hope you enjoy it as much as I do 🙂

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  • 1 frozen banana, in chunks
  • 1 cup frozen sliced peaches (or use fresh, just make sure they’re ripe)
  • 1 cup unsweetened vanilla almond milk
  • 1 scoop Garden of Life Raw protein-vanilla (or use your favorite vegan {or not} protein powder)
  • a little water if necessary

Measure ingredients and add to a blender. Blend well until smooth. Enjoy for breakfast, lunch, snack, dessert, or anytime.

-Jess