GREEN BEAN SALAD - VEGAN AND VEGETARIAN FRIENDLY

I like eating salad but I get board of it after awhile. I find that sometimes I don't feel as full as I would like or I need more of a crunch! Green beans are a very good source of minerals and a great lettuce replacement. This salad is quiet easy to make and can easily be taken to work for a healthy lunch option. ENJOY!

Yields One Portion

INGREDIENTS:

1-2 Handfuls of Green Beans - Ends taken off
1 to 2 Tomatos - Chopped
Half a small Red Onions - Chopped
Olive Oil
Balsamic Vinegar
Salt and Pepper to taste

DIRECTIONS:

Steam the green beans for 5 minutes, drain and add to cold ice water bath to stop them from cooking.

While the green beans are steaming add the tomatoes and red onions to a flat-ish bowl so that they can sit and slightly soak in olive oil and balsamic vinegar. Next addsome salt and pepper stir it in and let it continue to sit and marinate.

Drain green beans and add into bowl with tomatoes and onions. Mix and serve.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

BLACK BETTY SMOOTHIE - DAIRY FREE/VEGAN FRIENDLY

Smoothies are a great way to start of your day full of fiber and nutrition that can otherwise be challenging to get on a daily basis. I called this one Black Betty because of its rock and roll, rise and shine, pedal to the metal abilities to get your day started!!!

INGREDIENTS:

3/4 Cup MANGO (frozen or fresh) - for its fiber, potassium and vitamin A which is great for your hair!
1 Cup Berries* (frozen or fresh) - for their natural antioxidants
1 Cup Coconut Water - for electrolytes that boost the minerals your body needs to function
1 TSP Spirulina (optional) - to expel toxins, is high in protein, vitamin Band other nutrients.
2 Cup Kale - Nutrient dense food (Vitamins A, K, C, B6, Magnesium, Copper, Manganese, Potassium and Calcium)
Half a Cucumber - anti-inflammatory that plays an important role in brain health.
Half a Lemon - for digestion and vitamin C
1/4 Cup Fresh Mint for digestion

DIRECTIONS:

Place everything in a blender and go!
 

* I used blueberries, blackberries, raspberries and strawberry frozen mix

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

CURRIED BUTTERNUT SQUASH SOUP - VEGAN , VEGETARIAN

My boyfriends mom made this soup for me recently and I was instantly in love. It is so flavourful and delicious. I am a big fan of Indian food and curry so if you are too you should try this curried butternut square soup. There is a little bit of apple in it so it tastes a little sweet and is great if you have a kids. Oh, did I also mention its vegan/vegetarian friendly? That's right!!! There is no dairy so its great if you are on a diet and looking for a meal that will warm you up as well as fill you up guilt free.

INGREDIENT

4 TBSP of Butter (or vegan substitute)
1 Large Yellow Onion Chopped finely
5 TSP of Curry Powder
1 Butternut Squash (around 3lbs) peeled, seeded and cubed
2 Apples peeled, seeded and cubed
3 Cups of Chicken Broth
1 Cup of Apple Juice
Sun Flower seeds and Pine nuts (to garnish)

MATERIALS:

Blender of Food Processor

DIRECTIONS:

Melt the butter in a big soup pot. Add in the onions and curry powder mix together all the ingredients and let simmer, lid on, on low heat for about 25min.

Once the onions are soft and translucent add in the butternut squash and apple followed by the chicken broth. Mix the ingredients around and bring to a boil. Once boiling reduce the heat to a simmer and continue to cook until the butternut squash becomes tender. About 30 minutes

Once the butternut squash is tender transfer in parts to the blender or food processor and blend to puree consistency and transfer back to the pot. (Sometimes draining out the chicken stock before you put it in the food processor can help, however don't forget to add the chicken stock back into the pot afterwards.) 

Add in the apple juice and stir. Salt and Pepper to taste (I think it only needs a bit of pepper)

You can continue to let it simmer with the lid off if you think its to watery and let some of the water evaporate but stir every once and awhile.

You can toast the pine nuts and sunflower seed and add them as garnish before you serve!

I hope you enjoyed this recipe! I would love to hear from you and your thoughts on the taste. Please feel free to leave a comment below :)