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MCLV Mange | Nourish Bowl

I’m not sure what the technical definition of a nourish bowl is these days. Or if there is in fact a hard and fast definition. But for me, a nourish bowl is similar to a kitchen sink salad – It’s throwing some healthy, delicious foods into a bowl and enjoying the shmorgishborg.

My favorite way to enjoy this meal is a mixture of raw and cooked vegetables, beans, nuts, seeds and/or grains. There are an endless number of combinations to try out and an endless number of ways to top your bowl. Plus, if you’re not veggie inclined, you could easily add a non-plant based protein of your choice.

Rather than go through the countless variations, I’ll just tell you what I ate in the bowl below. Enjoy!

Nourish Bowl Buddha Bowl Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

 

{Vegan // Vegetarian // Gluten-Free // Paleo} 

Nourish Bowl:

Ingredients:

  • Roasted veggies – Here I went with broccoli, zucchini, yellow squash, and tomatoes
  • Raw veggies – Mixed greens & purple cabbage
  • Toppings – Hummus, avocado, sunflower seeds & balsamic

 

Directions:

  • Pre-heat oven to 350
  • Wash & chop desired veggies
  • Spread vegetables on a lined baking sheet and put into the oven at 450 for 10-13 minutes per side, mixing them at the halfway point. Here I roasted broccoli, zucchini, yellow squash, and tomatoes. Spray/coat with olive oil or coconut oil and add your favorite spices and herbs. I tossed these with olive oil, chopped garlic and shallots, cumin, and sea salt.
  • Once your veggies are roasted, throw them over a bed of greens, add in any other raw veggies you’d like, and decide how to top. I like to keep my bowls simple and healthy, so I usually add hummus, avocado and balsamic, then sprinkle with some red pepper flakes and Go Raw sunflower seeds.
  • Other options? Add tofu or simply top with your favorite salad dressing. Simple can be delicious!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.

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MCLV Mange | Chocolate Protein Oats

I’ve been playing with new breakfast recipes lately as I cycle through different food preferences and trying different things to see how my body reacts. I’ve been LOVING my savory vegan breakfast scrambles, and still make them on weekends, but I’m been craving something sweet lately so I decided to try some new recipes. Protein oats is a longstanding favorite of mine and I decided to add a tasty little twist by adding a scoop of Detox Organics along with protein oats.

Detox Organics Chocolate Oats Breakfast Oatmeal Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger

{Vegan // Vegetarian // Gluten-Free} 

Chocolate Protein Oats {1 serving – Adjust as needed for meal prepping}

Detox Organics Chocolate Oats Breakfast Oatmeal Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger

Directions:

  • Basic version – Mix ingredients and pop into the microwave until you achieve the desired consistency
  • Overnight oats – Mix the ingredients together, add a tablespoon of chia seeds, and leave them in the fridge overnight. You can eat raw or heat it in the microwave the next morning!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.

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MCLV Mange | Vegan Breakfast Scramble

I recently decided to mix up my breakfast routine and try a new recipe for my weekly meal prep-a-thon – A vegan breakfast scramble.

A little background on my food journey – I’ve been a vegetarian since the age of 12 and have been limiting gluten and dairy for nearly a decade now {discovered intolerances to both in my mid twenties}. Over the years as I’ve learned more about nutrition and my body, I’ve tried a number of ways of eating, from vegan to paleo to high raw.

Veganism is something that I’ve flirted with on and off for years. My diet is actually about 90%-95% vegan most weeks, and fully vegan some days. That’s just the result of eating a plant-based diet without meat or dairy.

I love a savory breakfast, but I wanted to toy with a non-egg version of my favorite veggie-filled scramble to mix things up. And see how I feel without the occasional egg in my diet.

#AlwaysExperimenting

Vegan Breakfast Scramble Vegetarian Gluten-Free Paleo San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

{Vegan // Vegetarian // Gluten-Free // Paleo-Friendly} 

Vegan Breakfast Scramble

  • 1 400g package organic tofu
  • 1/2 cup garbanzo bean flour
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • 1/2 onion
  • Veggies – I used yellow squash, zucchini, peppers, and green chilis, but you can use whatever yumminess you have on hand. Mushrooms, eggplant, peppers, or fresh basil would be great.
  • Spices & toppings – Turmeric {this is what gives it the yellow color}, salt & pepper, and nutritional yeast or vegan cheese

Directions:

  • Blend tofu and garbanzo bean in a food processor or Vitamix. I used firm tofu the first time I tried this recipe, and the mixture was very crumbly, it definitely had a tofu texture. When I used a silken tofu it was super creamy and I could easily make it into an omelette or scramble.
  • Chop garlic and onion and saute over low heat in an oil-filled pan
  • After giving the onions and garlic a few minutes to brown, add your veggies of choice and cook through
  • Once the veggies are cooked pour the tofu/garbanzo bean mixture into the pan and combine. Cook until you get your desired texture.
  • Top with nutritional yeast, hot sauce, vegan cheese, avocado, or whatever else sounds good to you!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.

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MCLV Mange | Veggie Pasta Sauce

This veggie pasta sauce is one of my favorite “kitchen sink recipes.” That means, I have no set recipe, I just throw whatever I have in the fridge into the pan and enjoy the delicious results. I kept track of what I added in this last batch though, so I could give all of my lovely readers the basic recipe that you can use to approach your next pasta night!

Veggie Pasta Sauce Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

 

{Vegan // Vegetarian // Gluten-Free // Paleo-Friendly}

Veggie Pasta Sauce

  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • 1/2 a red onion
  • 1/2 a shallot
  • 1 carrot
  • 1 zucchini
  • 1 bell pepper
  • 3 tomatoes
  • Spices:
    • 1 teaspoon each of turmeric, oregano, and basil {or you can do an Italian seasoning}
    • To taste: Himalayan sea salt, cracked black pepper
  • Optional toppings: Fresh basil, parmesan, vegan cheese, or nutritional yeast

Other additions: Don’t feel limited by my recipe, you can add whatever sounds good to you. Eggplant, mushrooms, squash, fresh basil… Whatever sounds good to you.

Directions:

  • Turn the heat on to medium in a large pan or pot and heat 2 tablespoons of olive oil until you hear a sizzle
  • Add the diced garlic, onion & shallot, and use a spatula or spoon to keep them from burning while they heat. Cook for 2-3 minutes, until they start to brown.
  • Add the rest of the diced vegetables, stirring between additions to keep them from burning or sticking
  • Once everything has been added, add in your spices, except salt and pepper, and cover the pan or pot. Reduce the heat to simmer.
  • Simmer for ~30 minutes, stirring occasionally.
  • Add salt and pepper to taste when you serve. Top as desired.
  • Serves 3. Store in an air-tight container in the fridge.

Pasta: Since I’m gluten-intolerant, I have to get creative here. I personally really like both brown rice and quinoa pasta, but I also really enjoyed the red lentil pasta pictured above. It’s both delicious and protein-rich, so a win-win in my book.

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.

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MCLV Mange | Paleo Gingersnaps

This recipe for gingersnaps is super allergen-friendly – It’s vegan, gluten-free, and paleo.

So… They’re almost healthy… But, you know, they’re still cookies. Best not to forget that part. 🙂

Anyway, these are easy, delicious, and super quick. AND they’re super allergen-friendly – A clean, vegan, gluten-free, paleo cookie that still tastes good can be hard to come by… So enjoy!

Vegan Gluten-Free Paleo Vegetarian Gingersnaps Cookies Dessert San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger

{Vegan // Vegetarian // Gluten-Free // Paleo-Friendly}

Paleo Gingersnaps

Directions:

  • Pre-heat oven to 350
  • Combine ingredients in a large bowl
  • Roll dough into small balls and put on an oiled or parchment covered cookie sheet
  • Press down the cookies with the back of a spoon to flatten the balls
  • Bake for 10-12 minutes

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.

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