Tag Archives | Vegetarian

NatureBox | Ultimate Snack Giveaway

I LOVED my first delivery from NatureBox and am thrilled to be able to offer one of my amazing readers an opportunity to try them out as well.

Read on to see what you can win and how to enter this contest!

NatureBox Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Snacking Snacks

The Giveaway:

  • Free lifetime membership to NatureBox
  • Free shipping on your first order
  • AND a $50 credit to get you started!

How to Enter:

Using the giveaway graphic below you can join this content in a handful of different ways. Follow NatureBox or Moi Contre La Vie on Facebook, Twitter, or Tweet a message and you’ll be entered to win.

You can enter as many times as you’d like and the giveaway will be open until December 29th when I’ll announce the winner!

a Rafflecopter giveaway

Note: Unfortunately this giveaway is only open to US residents. I apologize to my international readers, but hopefully I’ll have something fun for you soon! xo

What are YOU waiting for?! Join today!

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NatureBox | Healthy Snacking

When you love both snacking and nutrition – Sometimes you have trouble finding products that meet all of your daily needs. Enter NatureBox.

It’s a wholesale, membership-based snack company. You create an account online and your monthly $5 fee goes towards your snack picks each month and rolls over if you don’t shop.

So what do they have?

Everything!

And what do they not have? Artificial flavors, colors, and sweeteners, hydrogenated oils, MSG, or corn syrup. Just clean, wholesome, delicious snacks, minus unnecessary added chemicals, sugars, or processed garbage.

When they reached out and asked if I’d be interested in trying out some of their products, I couldn’t wait.

The website is super easy to use and you can sort by what you’re looking for, what you don’t want in your food, or your specific diet – Vegan, gluten-free, paleo, vegetarian, etc.

So what did I try out?

NatureBox Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Snacking Snacks

  • Garlic Plantains
  • Big Island Pineapple
  • Raw Almonds
  • Raw Walnuts
  • Sea Salt Cassava Chips

Don’t worry, I haven’t forgotten about you guys! Stay tuned and I’ll be doing a giveaway with NatureBox next week. You’re going to LOVE it!

What would YOU try first?

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Pumpkin Baking | Breakfast, Desserts, Snacks & More

Fall means pumpkin everything in my book. I’ve never had a PSL, but I’m an avid baker and Fall hasn’t full arrived in my house until I’ve started baking up a storm.

While I have my stand-by recipes that I always make, I love to try new recipes as well. I’ve been on the look-out for some of the best, healthiest, easiest recipes out there and here’s a round-up of breakfast, dessert, snack, and other recipes.

Pumpkin Coconut Curry Fall Recipes Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Chocolate chip pumpkin bars

 

Sweet:

Pumpkin Coconut Curry Fall Recipes Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger

Savory:

What’s YOUR favorite pumpkin recipe for Fall?

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MCLV Mange: Creamy Avocado Dressing

A great salad dressing makes you want to eat salad. It’s raison d’etre is to get you excited for a giant bowl of fresh veggies and toppings.

I for one tend to go through phases with dressings. I’ll love one to death for a few weeks, or even months, then move on. But, to my surprise, I’ve been making variations of this creamy avocado dressing all Summer.

Another great thing about it is that you can adjust it to your desired consistency and use it as either a sauce or a dressing. I’ve served it on salad, roasted veggies, and even drizzled over chicken breasts for our last dinner party.

It improves them all!

Avocado Salad Dressing Vegan Vegetarian Gluten-Free Paleo San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

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

Creamy Avocado Dressing

Salad Ingredients:

  • 1 Avocado
  • Juice of 1 Small Lemon or Lime
  • 1 Clove of garlic
  • 1 Shallot or 1/2 Purple Onion
  • 2 Tbsp Olive Oil
  • 1/4 Tsp Sea Salt
  • Water as needed

Directions:

  • Put ingredients to a food processor, magic bullet, or blender
  • Add water as needed to achieve your desired consistency

Note: I made this without olive oil once {accidentally} and it was just as tasty. If you’re trying to lower your fat intake you can leave it out or add less than that suggested two tablespoons.

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: Easy Vegan Mixed Bean Stew

If you’ve ever read any of my recipes you’ll know that I love a dish that is both easy and delicious.

This particular recipe came into being after I saw a yummy looking garbanzo bean crock pot dish on Pinterest {where else?} and I didn’t feel like going to the grocery store.

Side point – Does anyone else like to do just one grocery trip a week? I started off the year going 2+ times a week and not only was it a time suck, but all of those trips really add up!

Anyway, I didn’t feel like going out to get all the extra ingredients that I was missing so I just used what was on hand and it turned out great. What I love about this stew is that you can add whatever is in your fridge or cupboards and it’ll come out great.

That also means that if you have any allergies or sensitivities, you can just substitute what works best for your diet.

 

Vegan Bean Chickpea Vegetable Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

Easy Vegan Mixed Bean Stew

Ingredients:

  • 2 Cans of beans {I used garbanzo & kidney beans, but you could use anything that sounds good to you!}
  • 2 Tbsp oil
  • 1 Onion or 1/2 an onion & a shallot chopped
  • 2 Cloves of garlic diced
  • Vegetables: You can use any combination you’d like. I used 1 yellow pepper, 1 zucchini, 1 super sized carrot, and a handful of cherry tomatoes. But you could also add sweet potatoes or squash for a more Winter-y dish.
  • Spices: I went the Eastern route with turmeric, cumin, smoked paprika & chili. However, if you wanted a more Italian flavoring you could go for oregano, parsley, and basil. {1 tsp each}
  • Optional: Tomato paste

Directions:

  • In a soup pot saute the onion and garlic in oil for around 5 minutes on medium heat {don’t quite brown it}
  • Add in the beans and chopped vegetables, combine thoroughly, and keep on medium heat for an additional 3 minutes
  • Next stir in your spices of choice
  • At this point you need to decide what thickness you want. If you’d like a soupy texture, add up to 2 cups of water, watching and stirring as you go. If you’d like a thicker stew, you can add a can of tomato paste and 1-2 cups of water. Just watch the texture as you’re stirring in the water and stop when you reach your desired consistency.
  • Reduce to low heat and simmer with the lid on for ~30 minutes
  • Some people like to add salt during the cooking process, but I’ve found that I end up adding much more salt when I do that, since I’ll salt the final dish anyway so I’ve gotten out of the habit. Now I add my sea salt to taste after plating.
  • This is a great dish for leftovers – Make it during Sunday food prep and you’re set for 2-3 days. You can also freeze it. I like to make soups and stews before going out-of-town with any veggies that are left in the fridge, and then pop it into the freezer so we have something fully prepared when we get home!

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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