I feel like a treat tonight, so I decided to make some healthy Vegan Nachos. These are delicious!
Serves 4
Prep Time 20 min.
Nutrition per serving
251 kcal
13 g Fat
28 g Carbs
9 G protein
What you need:
2 Cups Rocket 50g
Taco Potato Wedges:
- 1 tsp. extra virgin olive oil
- 1 tsp. garlic powder
- 1 tsp. paprika
- ½ tsp. onion powder
- ½ tsp. dried tarragon leaves
- 4 medium yellow potatoes
- ¼ tsp. salt
Homemade Guacamole:
- 1 ½ avocados
- 1 small lime, juiced
- ¼ tsp. ground cumin
- ¼ cup (45g) tomatoes, chopped
- 1 tbsp. fresh coriander, chopped
- pinch of salt and pepper
Bean Topping:
- 398ml can black beans
- ½ tsp. extra virgin olive oil
- ½ onion, diced
- 1 large clove garlic
- 2 tbsp. store-bought salsa
- ½ tsp. chili powder
- ½ tsp. ground cumin
- pinch of salt and pepper
What to do
Preheat the oven to 400°F (200°C).
Slice the potatoes into wedges, place in a bowl of cold water and allow to sit for 1 minute. Then drain the water and pat potatoes dry with a paper towel.
Toss the potatoes with olive oil, garlic powder, paprika, onion powder, tarragon leaves, and salt.
Place the potatoes on a baking sheet lined with baking parchment and make sure they are spread out so the potatoes are not touching. Bake for 20-25 minutes until golden brown and cooked through.
While the potatoes are baking, make the guacamole and bean toppings.
Place the avocado flesh into a bowl and mash with a fork. In a small bowl, add in the lime juice, ground cumin, paprika, chopped tomatoes, chopped fresh coriander and season to taste with salt and pepper. Mix well to combine.
Place the diced onions in a small saucepan and sauté until translucent on medium heat with ½ teaspoon of oil. Add in drained and rinsed black beans, garlic, salsa, chili powder, ground cumin, and a pinch of salt and pepper. Stir until heated through.
Remove the potato wedges from the oven and place them onto a platter. Top with the rocket leaves, then top with the bean mixture. Serve with the homemade guacamole and store-bought salsa.
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Here is another short guided Meditation. This one is stress relief with breathing. Let me know how you feel after you have done this meditation.
This Spirulina Smoothie is delicious! It serves 2
Prep Time 5 min.
Nutrition per serving
381 kcal
15 g Fat
53 g Carbs
16 G protein
What you need:
- 2 small bananas or 1 large banana
- 2 small oranges, peeled and pith removed
- 2 cups (280g) frozen mango
- 4 tbsp. hemp seeds
- 2 tsp. powdered spirulina
- 2 cups (480ml) water
What to do
Place all the ingredient in a blender & blitz until smooth.
Enjoy!
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What a glorious 2nd day of winter it's been here in Victoria, Australia. We have had beautiful sunrises and fresh, sunny days. But we have also had "lockdown" and it is not over yet. This can take a toll on our wellbeing so it's important that we "check in" with our thoughts and feelings to make sure we can navigate around it.
I personally believe its important to still have a routine. Make a plan for the days ahead of you. Take out your diary and journal and write a little schedule. This puts you in the drivers seat of your life. Focus on what you can do and not what you can't do. Believe it or not but there are so many things you can do! Let's make a deal here to focus on those things we can do.
This time is the perfect time to take extra care of your body. You can always take up a new exercise routine. There is a huge amount on offer online. Just take your pick. And remember, there is plenty you can do without equipment.
Make sure you get enough sleep. You just feel so much better both physical but also emotionally when you have had a good nights sleep.
This is also your opportunity to address your eating habits. Perhaps there are some new recipes you can try. Maybe you want to do a detox. Perhaps you want to read a book about healthy eating and then start implementing some new things.
Always check in with your thoughts. What are you thinking? Remember, what you are thinking will impact on what you are feeling. And what you are feeling will determine what action you will take. Perhaps ther perfect time to start meditation is now.
Check in with a friend or buddy now and then. Connection is so important. There are also wonderful challenges and groups you can become part of where you can connect with likeminded people.
Take a break from Mainstream Media. Ask yourself, when was the last time you felt really happy and uplifted and inspired after watching main stream media and the news. I bet the answer is that you don't know. Well, take this time to have a mainstream media Detox. The world could be a different place if we all did.
Going for a walk in nature or by the ocean is like C (Sea) Vitamin for the soul.
If you are not doing this already, make sure you do. Nature knows what is best for us & I can certainly feel that.
My spirit is filled up after my early morning dip in the ocean yesterday morning at 7am and followed by a yummy breakfast and then a paddle in the ocean.
Remember, in the midst of adversity is when we grow the most - make the most of this time.
It gives you an opportunity to go inwards, to connect with you. That is a gift and you find many answers here. The key is to start listening.
Watch my paddle from yesterday and Subscribe to my YouTube channel, Like and press the Notification Bell.
Today's recipe for you is a crispy Tofu Stir Fry Bowl.
It serves 4.
Prep time: 15 min
Cook:
15 min.
Marinade 24 hour
Nutrition per serve
673kcal
21 Fats
96 Carb
33 Protein
What you need:
- 4 cups (400g) ramen noodles of choice (brown rice ramen noodles)
- 1 bell pepper (yellow, red or orange)
- 2 large carrots
- 2 large bok choy of choice, chopped
- 10 white mushrooms
- 2 cups (650g) cauliflower, chopped
- 1 small onion
- ½ tsp. sesame oil
- ½ tsp. avocado oil
- ½ tsp. chili flakes3 cloves garlic, minced
- 4 tbsp. coconut-based soy sauce or low sodium soy sauce
Overnight Tofu Marinade: - 12 oz. (350g) extra firm tofu
- ½ tsp. garlic powder
- ½ tsp. chili flakes
- ½ tsp. sesame oil
- 4 tbsp. coconut-based soy sauce or low sodium soy sauce
- 1 tbsp. cornstarch
What you need to do
The night before: Cut the tofu into 1-inch cubes. In a bowl, mix the tofu, garlic powder, red chili flakes, and sesame oil. Allow to marinate overnight if possible. If not, marinate for at least 20 minutes.
Preheat the oven to 350°F (180°C).
Place the cornstarch into the tofu mixture and stir well to combine.
Place tofu onto a baking sheet lined with baking parchment, making sure the tofu is spaced well apart and not touching.
Bake the tofu in the oven for 17 minutes or until the edges are crispy.
Chop the red bell peppers, mushrooms, bok choy, carrots, and cauliflower. Mince the garlic and finely grate the ginger. Set aside.
Bring a large saucepan of water to the boil, place noodles into the boiling water and cook as per the manufacturer’s instructions, reducing cooking time by minute as the noodles will then be stir-fried later.
Heat a wok or a large frying pan with 1 teaspoon of sesame oil. Add in ginger and garlic and stir for 20 seconds. Then add in all the vegetables, chili flakes and 4 tablespoons of soy sauce.
Sauté the vegetables for 5-8 minutes, stirring often, the vegetables should retain a little crunch.
Add the cooked noodles into the stir fry and sauté for a further minute. Can add more soy sauce to taste if needed.
Serve hot.
Tip: Add more chili flakes to make the dish spicier. To make a
low carb vegetable stir-fry, omit the noodles and double the
quantity of vegetables and spices.
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