Warmed Portobella “Steak” Salad…yes it’s Vegan!!!

Warmed Portobello “Steak”  Salad

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Ingredients:

2 Portobello caps (stems removed) and cut into 1 inch sections

1 cup vegetable stock

2 tbsp. tamari (or soy) sauce

4 cloves of garlic (minced)

1 tbsp. of rice wine vinegar

Mixed greens salad (romaine, spinach, anything you want!)

Cucumber diced

Tomato diced

Half of an avocado

Dressing:

1 tbsp. of each: rice wine vinegar, tamari and sesame oil, sunflower seeds.

Directions:

1. Take first 5 ingredients and sauté or wok for about 5 minutes on medium-high heat. This will create a nice glaze on the mushrooms but not turn them into mush.

2. Take the next 4 ingredients and toss together to make the salad.

3. Take the dressing ingredients into a glass jar and shake to mix.

4. Pour dressing over salad mixture, then top with the warm mushrooms. Garnish with some sesame seeds and cilantro. Eat immediately. The warm mushrooms will start to melt the avocado and it’s so yummy!!!

Simple Vegan Mushroom Bruschetta

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Vegan Mushroom Bruschetta

Ingredients for 2 servings
Pint of mushrooms, thinly sliced
2 garlic cloves, roughly chopped
1 tablespoon of olive oil
2 small ciabatta loaves, sliced in half
A generous pinch of sea salt and ground black pepper

How to:
1. Heat a sauté pan over a medium heat and add a little olive oil.

2. Add the garlic and fry for 30 seconds, then throw in the sliced mushrooms. Don’t burn the garlic…. That’s a sin!

3. Sauté the mushrooms until they are soft.

4. While the mushrooms are cooking, drizzle the ciabatta with a little extra olive oil and toast under a hot grill or on a griddle pan, until golden.

5. Place a generous amount of garlic mushrooms on each toast and season with sea salt and ground black pepper.

Spring Allergy Clearing Recipe: Garlic Ginger Soup

Hi all!!!

Huge news!!! I have moved to North Carolina and love it!! I have a wonderful boyfriend in the area, as well as his amazing family. There are awesome UNBELIEVABLE running trails. I have truly enjoyed moving to a new state and making some new friends. I have found some of my “go to” ingrediants, checked out the local farmers market today, and most importantly joined the local running group. Worse part of the move: POLLEN!!! While the netti pot works wonders, so does a nice warm soup!

I have tested a great low budget recipe in order to clear those sinuses and feel amazing….introducing

Garlic Ginger Soup

Yes this is my wrist tattoo

Yes this is my wrist tattoo

Ingredients

  • 4 Cups of  Vegetable Broth
  • 3 – 1 Inch Pieces of Ginger, peeled and smashed
  • 5 Unpeeled Garlic Cloves
  • 1/2 A Block of Extra Firm Tofu, drained, and pressed
  • 2 Tablespoons of Tamari
  • 4 Teaspoons of Lemon Juice
  • 1/2 Teaspoon of Sriracha
  • 1/8th A Cup of Chopped Cilantro
  • 8oz Of Rice Noodles
  • 1 Red Bell Pepper, diced
  • 1/2 Tablespoon of Ground Ginger
  • 1/2 Tablespoon of Garlic Powder

 

 

 

1. Dice tofu into small squares.Add tofu, bell pepper, garlic powder, and ginger powder to a non stick pan. Cook until tofu is brown.

2. In a pot, add broth, ginger pieces, and unpeeled garlic. Bring to a boil and then turn down to low heat. Add soy sauce, sriracha, lemon juice, and cilantro to pot. Cover and continue to simmer.

3. In a separate pot, cook rice noodles according to directions on package.  Add cooked noodles, tofu, bell peppers, and cilantro to the broth. Let sit covered for 5 minutes.

Stir, serve, and enjoy!

Garlic Ginger Soup

 

 

SuperBowl Recipe: Beer Soaked Fries!

Warning: not the healthiest recipe below….but when it comes to SuperBowl (or any other festive event) you need to cater to your crowd…and I have a hungry man to feed! Now if I can sneak in some healthier options that tastes as well as the full fat version…I deserve a freaking trophy! and so I announce….

Beer Soaked Fries:

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Ingredients:

– 1 bottle  beer of choice

– 3 russet potatoes [~1 3/4lbs]

– 3 cloves garlic, minced

– 3T olive oil

– 1-1 1/2t salt

– 1/4-1/2t black pepper

1. Cut potatoes into fries:

Cut the potato in half, lengthwise.

Turn one half on it’s side.

Depending on how thick you want the fries, make 2-3 lengthwise cuts. [as pictured above – that photo was after cutting both halves]

Turn the half flat side down, so the cut pieces are stacked parallel with your cutting board.

Cut 3-4 lengthwise cuts, perpendicular to the previous cuts. [as pictured below]

Repeat with the other half.

2. Place cut potatoes into bowl, pour beer over potatoes and let soak for 6 hours, mixing occasionally.

3. Preheat oven to 425 degrees.

4. Drain potatoes, once they have soaked up some beer, and toss with oil and seasonings

5. Bake for 15 minutes at a time, flipping to brown the fries on all side.

6. Bake 30-45 minutes considering how crispy you would like your fries.

7. Salt again when they come out of out the over and serve with favorite entrée or dipping sauce!

Here is Buffalo Cauliflower “wings” with the Beer Soaked Fries

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Superbowl Recipe: Buffalo Cauliflower Wings

Thank you Pinterest for this amazing recipe!!!! This will also be served to my crowd of guys for Superbowl Sunday!!!…..and I will admit to LOVING this recipe every other day as well. Ok shocking reveal ahead…..I don’t like cauliflower. I know as a vegan, I should love all veggies, but in general…I’m not the biggest fan of the cauliflower…..until now!

Buffalo Cauliflower Wings

ingredients:

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1 head of cauliflower

1 cup of whole wheat flour

1/2 cup of almond milk (unsweetened, not flavored)

1 tablespoon of garlic powder

1/4 cup Franks Buffalo hot sauce

1/4 cup organic BBQ sauce

Directions:

 

1. Whisk the flour, milk and garlic powder together. Preheat over to 425 degrees

2. Cut the cauliflower off of the head/stalk into small piece. Dip into the flour batter and let excess drip off.

3. Place batter cauliflower onto a slightly oiled sheet pan. Drizzle lightly with more oil.

4. Bake for 15 minutes then flip. Bake 10 more minutes.

5. Mix BBQ sauce with the Buffalo Sauce (this can be adjusted for flavor…this is a very mild  sauce. You can add more hot sauce

6. Toss cauliflower in sauce and bake 10 minutes more.

7. Serve immediately!

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Let’s Catch up!!!

Hi all!!!

I realized today that I haven’t done a blog in a little while that simply explained where I am in my life now! There are tons going on and it’s an amazing journey!!! My type A personality makes me want to organize this by numbering them…so here goes!!!

1. Tons of folks are purchasing the movie UnSuperSize me and it sincerely warms my heart to know that my story is helping to inspire others!!! Check out this trailer at WWW.UNSUPERSIZEME.COM. The movie can be purchased here for the upcoming gift season, or streamed online!

2. Carly and I have had tons of requests for public speaking appearances and film viewings. Last month we were in Tucson, Arizona, and got to see people’s reaction to the film first hand. It’s so interesting to see others reactions, since sometimes the things we find funny in the film aren’t funny to the audience and sometimes they laugh at things we did not realize was funny! But most of all, it was so inspiring to me to be able to answer questions during a Q&A session after the film. The questions were so thought out, and very honest. It was probably the most rewarding thing I’ve ever done. They really cared about me and my journey! Check out a small clip of this session here

3. We have received tons of reviews…some even international stating how inspirational the movie is! This is such an honor!!!! Veganism, EyesIn Magazine, a German vegan site, RunSpiration, blogger Bianca Phillips, Podcast, Favorite Run Community and much more!!! We have been busy spreading the word and love it!! (Reminder: the message I’m referring to is how I lost 200lbs in one year using a plant based diet and exercise, which is explained in the UnSuperSize Me Documentary).

4. I completed my 5th Half Marathon, the Marine Corps Half Marathon in Jacksonville, FL.

5. Oh yeah….I COMPLETELY MY FIRST WHOLE MARATHON!!!!!!! The Marine Corps Marathon on October 27, 2013!!! My first race ever was the Gainesville Turkey Trot 10k on November 24, 2011. Less than two years later and I have completely a marathon. Check out the amazing medal!!

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6. UnsuperSize Me was asked to be part of a newscast to spread the word further. What a great honor to be on the news and as a featured speaker at the Northeast Florida Veg Fest! Loved every moment!!! Click on the links below to watch some of our new presence!!!

News4Jax!

First Coast News

But honestly most important to me, which was way I originally started this blog back in 2011 was to help open the line the communication about obesity. Life does not have to be hard. No one has to be imprison by physical or emotional barriers. Our goal with UnSupersize Me is to help show people the easy solution to a huge problem that has plagued our world. Just think about this…three years ago, I could not go up a single flight of stairs without being winded…and now I have completed a marathon! Please if you do nothing else for your health…just watch this movie in hopes that it will inspire you to make small changes and see big results. www.unsuperszieme.com.

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Vegan Cheesy Garlic Kale Chips

Warning: Snacking food recipe to follow!!! I have made this same snack for years, but recently realized that I have changed and edited my methods on this recipe a few times to make it better and better. I thought it would be nice of me to share 🙂  Check out this throw-back pic of me with brown hair and freshly applied braces….yeah you can only image what it’s like getting kale out of braces!

kale chipsOk but onto more important things…SNACKS!!!!

Ingredients:

1 lb of fresh kale leaves (you can cut off the thick woody stems…but save them for added flavor into your veggie stock later!!!)

2 tablespoons of nutritional yeast

1 teaspoon of red pepper flakes (can be left out if you don’t want the spice)

1/2 teaspoon of garlic salt

1 teaspoon of apple cider vinegar

no oil…what?!?!? something roasted without oil?!?!? yep…..believe it!

Directions:

1. Preheat over to 225. Tear kale into 3-4′ pieces. They shrink worse than a bad date, so don’t tear them up too small!

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2. Line shallow baking dish with parchment paper. (This is a new revision to this recipe, since clearly there is no parchment paper on the pan in the throwback photo above…no need to call me out!).

3. Toss Kale in vinegar and then seasonings and then spread onto baking sheet.

4. Bake for 7-10 minutes…watch so that they don’t burn!

 

 
They should look like this at the end….not too dark! I think they taste healthier if they aren’t completely crispy!!

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