Here it is! The easiest recipe in the world: My Vegan, Gluten Free, low fat, low sodium and DELICIOUS gravy! I like to top my brown rice and homemade white bean veggie patty with it for lunch or breakfast or on top of my vegan gluten free biscuits for a special Sunday breakfast (that will only take about 10 minutes max to whip up, biscuits and all.) I wanted a bit of texture so I added a about an 1/8th cup of crumbled grilled tofu. Whatever you choose to use this gravy on, it’s delicious! In the photo below I topped my white bean, broccoli & assorted veggie patty & brown rice with my gravy.
1 cup Water
1 cube Vegan Bouillon Cube (I like Rapunzel brand no salt added vegan bouillon cube)
3 table spoons brown rice flour
Black pepper to taste
1/8 cup of grilled tofu or tempeh or ground soy (optional)
In a medium size pot bring 1 cup of water to a boil
Add vegan bouillon cube and stir until dissolved
Slowly add the brown rice flour and whisk rapidly to avoid clumps
I wanted a a bit of texture so I stirred 1/8 cup of crumbled grilled firm tofu.
I’ve just completed a 3 day Mykos cleanse (available at Mykos.com & 7 pick up locations throughout San Diego County). I needed to ease my way back to solid food after a great 3 day cleanse. I also want to stay completely 100% raw vegan for a while. It’s a beautiful warm sunny day in Del Mar, California and am hungry, so I decided to make myself some gazpacho. Gazpacho is usually a tomato-based, vegetable soup, traditionally served cold, originating in the southern Spanish region of Andalucía. This is my raw vegan take on Gazpacho. I used cucumber, kale, spinach, avocado & spiced it up with metabolism boosting cayenne and good for you turmeric. It takes 3 minutes to make and is absolutely delicious, nutritious, natural. I use only organic veggies and spices! You can get creative and garnish this cold soup with avocado, cucumber or any fresh vegetable. The recipe below serves 1, so if you want to make it for more people just keep doubling the recipe’s ingredients. ENJOY!
1 cup cucumber (peeled & cut into chunks for easy blending)
1/2 cup chopped kale
1/2 cup chopped spinach
2 tablespoons to up to a 1/2 an avocado
1/8 cup lemon juice
cayenne pepper & turmeric to taste for garnish
place all ingredients except for cayenne & turmeric in your blender until smooth
Pour into a bowl and chill for a few minutes if desired (you wont have to do this if your veggies are nice and cold!)
Sprinkle with Cayenne and Turmeric to taste.
- If you are looking to get healthy quickly, juicing is one of the best, most natural and healthiest way of doing it. I have talked about the benefits of juicing for a very long time on this blog. Juicing your vegetables and fruits is a great way to get your daily allowance of vitamins and minerals, consume lots of fresh vegetables and fruits. Mykos organic cold pressed juices and healthy drinks helps keep me healthy and strong. I like to have my juice for lunch when I am on the go! There’s an all vegetable juice (Just Greens), a vegetable juice sweetened with fruit (Green Juice), a spiced lemonade that helps rev my metabolism, Pink Cooler which is alkaline water infused with fresh berries and a hydrating Alive Tea which is a raw green tea which has never been heated and is made with alkaline water. Mykos also offers juice cleanses (3 dat, 5 day or 7 day). Mykos is bottled in glass and offers raw, vegan, gluten free, non gmo, wholesome nutrients with a taste that is amazing. Mykos is fresh organic, delicious and natural! Try Mykos Natural Juice Drinks! Here’s to your health! Visit Mykos.com for more product information & to purchase
Sometimes I want to add sweetness to something whether it’s a recipe or my gluten free toast or top my fruit and gluten free granola. My solution is date syrup! It’s low glycemic, wonderfully delicious and it’s so easy to make. My son loves this mixed with tahini on his favorite breakfast; gluten free vegan waffles! It’s even great by the spoonful when you need a little sweet treat! There’s only 3 ingredients and it takes 5 minutes or less to make and enjoy!
1 cup of medjool dates (pitted)
1/8 cup lemon juice (1 half of a medium or large lemon)
1 cup water (you can add less water of you want to make this a thicker consistency)
add all ingredients to your food processor of blender and blend until smooth
place in a container (I like glass mason jars) and enjoy
Keeps for about 3 weeks in your refrigerator!
This is seriously the easiest cookie to make and ITS DELICIOUS!! I call these my vegan 3 ingredient banana cinnamon oat bran cookies (I just told you whats in them!). My son said that he wants me to make these for him everyday! the best part is that they take 20 minutes to make from start to finish & they are so healthy. These cookies are vegan, gluten free, no fat, no sugar added. The bananas don;t have to be super ripe. You just have to be able to mash them. You don’t need to add any sugar or sweetener because the bananas add the sweetness to these delicious treats! You can get creative with these and add some fun ingredients such as non dairy chocolate chips, cacao nibs, unsweetened shredded coconut, you favorite nuts, or dried fruit. My husband and son like them plain and simple. These cookies make a great post workout or take along on a hike snack!
1 cup of oat bran
1/2 tsp ground cinnamon
Preheat oven to 350 degrees
Place peeled bananas in a bowl and mash with a fork
Add one cup of oat bran and cinnamon to the mashed banana and mix all together
Make small balls of “dough” & place on a parchment paper lined cookie sheet
Place in the oven and bake at 350 degrees for 15 minutes.
Remove from oven, cool & Enjoy!
It’s Valentine’s Day and this occasion calls for a special dessert for my husband, son (& me!)! This Red Velvet frozen dessert is so decadent and naturally sweet plus it’s good for you too! Best of all it’s super easy to make! Avocado makes this “ice cream” super creamy! The ripe banana makes it sweet without any added sugar while the coconut nectar adds additional sweetness while keeping it low glycemic. It’s Non Dairy, Vegan & Perfect! HAPPY VALENTINES DAY!!
1 medium or large avocado
I love makeup and make up brushes however I also like for the brushes I use to be vegan and cruelty free! Yay for Sigma brushes! They have an amazing collection of vegan brushes as well as makeup & skin care! If you buy now by clicking on the link you will also receive a complimentary gift with your purchase of $30 or more just by being a FitFoods reader! Happy Holidays to you from FitFoods!
Growing up as a kid, I loved Christmas time. I still do! I think I loved it when I was a kid because I was out of school and could stay up late, or maybe it was all of the visitors that we had come around my parents house to chat or maybe it was the food! I know that holiday food is still one of the many reasons I love this time of year! Atole is one of those holiday sweet treats that I have always loved. Atole is a traditional masa-
1/2 cup masa (corn flour, I use Maseca brand)
5 cups water
1 tablespoon ground cinnamon
5 tablespoons brown sugar
1 tablespoon vanilla extract
2 tablespoons cocoa
Place the masa, water, cinnamon, brown sugar & cocao in a blender.
Blend until smooth, about 3 minutes.
Pour the contents of the blender into a sauce pan and bring the mixture to boil over medium heat, stirring constantly.
When the mixture reaches a boil, turn the heat to low and continue to whisk for 3 0r 4 minutes
Remove the pan from the heat and stir in the vanilla. Pour into mugs and serve hot.
I must admit, I am picky about what foods I put into my body, so going out to a restaurant for a meal with my non vegan friends can sometimes be tricky. Although I rarely say no to any restaurant (I can usually find a salad anywhere & will even bring my own food!), it’s tough because I will not just eat anything! I won’t! So when a friend of mine suggested we meet for lunch at Fashion Valley Mall, I started to sort of panic a little. I didn’t want to eat at a mall! But then, I saw it…True Food Kitchen. I immediately ran to take a look at the menu and saw that they had lots of vegetarian and vegan options of clean, natural foods. The restaurant itself is bright and alive (literally) with herbs, spices and fruit trees. They have a fresh juice bar where you can sit at the counter, order anything off of the menu and enjoy. The restaurant also features a beautiful outdoor patio with a cozy fire pit. The staff is friendly, helpful & knowledgeable. The menu is divine!
The concept of True Food Kitchen is simple… a desire to give your body nutrients, and your palate something memorable. At True Food Kitchen, they want us to feel better, live longer, and make our mouth happy in the process by using whole foods, with anti inflammatory properties that is delicious as well as nutritious.
I ordered the Autumn Ingredient Salad from their lunch menu which is a delicious salad made with roasted cauliflower, Brussels sprouts, squash, mulberries, & pomegranate served with a horseradish vinaigrette on the side. This salad is vegan and gluten free. It was absolutely perfect! There is something on this menu for everyone!
I will be coming back to True Food Kitchen over and over again! Bye-bye restaurant/eating out with my non vegan friends panic!
Social Media is a wonderful thing! I know, I know, many people say that’s it’s not so good because it keeps people from forming real connections and meeting like minded people who you can become “real” friends with. Well, I believe that if you are meant to connect with someone, you will, whether it be in person, on twitter, facebook or in the case of Patty & I, Instagram, where we have become, well…Insta-Friends! Patty is inspiring and her bubbly personality puts you in a happy mood. She can also cook up a healthy storm & I am so excited that she has agreed to share one of her amazing recipes here on FitFoods!
Patty Rodriguez is a true go-getter that can muti-task a million things at one time and make it look easy breezy! She is a wife, mommy of 2, works full time, loves cooking and staying fit. During her maternity leave with her son, she taught herself how to eat clean. It’s been 7 months of eating clean & she’s never looked back! An avid reader, Patty reads many books that inspire her clean eating and healthy lifestyle. Patty says she has many interests “I love fashion! When I’m not in my kitchen I’m out shopping with my kids. I’m a social person & very friendly, everywhere I go, I make new friends! I’m very well-liked!” she says with a smile. “I’m very optimistic and like to motivate friends and family. Also since my father is diabetic I decided I would change my family’s eating lifestyle for the better. Yoga & Running are my top favorite workouts!!! I love God , he is my savior my all! Oh & I don’t watch TV! I’m blessed to have found my hubby who supports my healthy lifestyle! He too enjoys it!” Patty is a wonderful, beautiful lady & I am really excited to share her special recipe with you. I saw her photo on Instagram and knew I had to make it! Luckily, Patty is sharing her Perfect Vegetarian Tofu, Kale, Squash Dish with all of us! THANK YOU PATTY!!
*PLEASE NOTE: This recipe contains goat cheese. If you are Vegan like me, simply omit this from the recipe!
**Click on the photo to see more detail
Tofu Kale & Squash Dish
Makes: 4 servings
total Time:32 min
( all of my ingredients are organic)
2 tbsp peanut oil
3 pounds butternut squash , cut into 1/2 inch cubes
1/2 diced yellow onion
2 garlic cloves
4 1/2 cup chopped fresh kale
1 tsp grated lemon zest
2 tbsp freshly squeezed lemon
1/2 tsp salt ( I didn’t use any)
1/2 tsp black pepper
2 tbsp dried cranberries
4 tbsp chopped walnuts or pecans (toasted)
2 tbsp pumpkin seeds
4 tbsp goat cheese (Optional so omit if Vegan)
4 cut up Brussels sprouts
1 oz of sliced Tofu
In large skillet heat oil over medium high heat. Add squash & brussels sprouts, onion, garlic
An cook, stirring constantly until squash
Brussels sprouts is lightly browned and slightly tender , then add the tofu
Add kale, lemon zest, lemon juice, salt and pepper and cook until kale is wilted and squash, Brussels sprouts are tender-
Remove from heat and add
Cranberries , nuts, pumpkin seeds tops and combine ~ sprinkle goat cheese (Optional so omit Goat Cheese if Vegan)
It’s super easy and delicious
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