Protein??? Don’t even ask! Kale, Edamame, and Quinoa salad

IMG_5164.JPG

INGREDIENTS
2 cups cooked quinoa, cooled (cook according to package directions)
1 1/2 cup edamame beans, cooked and cooled
3 cups finely chopped Tuscan kale, ribs removed
1 cup sliced grape tomatoes
1/2 red onion, diced
1 mango, pitted and diced
1 avocado, pitted and either sliced or diced
2 tablespoon toasted almonds or pumpkin seeds, if desired
For lemon vinaigrette:
2 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
1 garlic clove, minced
1 teaspoon sugar
1 large basil leaf, chopped
1/8 teaspoon salt
fresh ground pepper, to taste

IMG_5163.JPG
INSTRUCTIONS
1. To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor. Blend/process for 10-15 seconds; set aside.
2. In medium bowl toss quinoa, kale, and edamame together; add lemon vinaigrette and toss so that the salad is fully coated.
3. Place in refrigerator for 20-30 minutes to let flavors soak in.
4. Before serving, toss salad again and add tomatoes, onion, mango, and avocado. Garnish with toasted almonds or pumpkin seeds if desired.

Spicy Vegan Refried Beans

Spicy Vegan Refried Beans

Ingredients

  • 1 pound dried pinto beans
  • Kosher salt
  • 1 bay leaf
  • 2 medium onions, one split in half, one chopped (about 1 cup)
  • 1/4 cup vegetable oil
  • 3 medium cloves garlic, minced on a microplane grater (about 1 tablespoon)
  • 1 jalapeño pepper, seeded and finely minced (about 1 tablespoon, optional)
  • 2 tablespoons finely chopped canned chipotle chilies in adobo sauce (optional)

Directions

  1. Place beans in a large bowl and add 1 gallon water. Stir in two tablespoons kosher salt. Set aside at room temperature and let rest overnight. The next day, drain and rinse beans. Transfer to a large Dutch oven. Add bay leaf, split onion, and 3 quarts water. Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are completely tender and skins are loose, 2 to 2 1/2 hours. Discard onion and bay leaves. Drain beans, reserving liquid. (See note above for pressure cooker or canned bean variations).
  2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add onions, garlic, and jalapeño (if using) and cook, stirring frequently, until softened but not browned, about 3 minutes. Add beans and chipotle (if using) and cook, folding with a wooden spoon until homogenous. Add 2 cups of reserved bean liquid. Mash beans with a potato masher until desired consistency is reached, adding extra cooking liquid as necessary to loosen to desired texture. If smoother texture is required, use a hand blender or a food processor to process beans to desired texture. Season with salt to taste. Serve. Uneaten beans can be stored in an airtight container in the refrigerator for up to 5 days.

Vegan Cream of Mushroom Soup

Polar vortex? yep, it’s cold. Time to get warm and try to not fatten up in the meantime. I’m inside blogging right now, instead of outside running. It’s also 48 degrees out, so there is no way I would walk farther than my mailbox right ow 🙂 So lets throw around the kettle bell in the living room a bit, do some body weight exercises and then eat right. Enter into the shrooming zone! I love mushrooms, and used to hate them. I also love the wholesome feeling of a nice warm soup on a Sunday night. Enough talking…more recipe…

VEGAN CREAM OF MUSHROOM SOUP

Cream-of-Mushroom-Soup

Ingredients
1 tsp coconut oil (or if you have to olive oil, but you should really get with the times and start using coconut oil, heheh!)
2 medium yellow onions, diced
2 pounds assorted mushrooms, cut into bite sized pieces. (my favs portabella and button mushrooms)
1 cup of a white wine
2 (15oz) can coconut milk
2 – 4 cups mushroom stock
5 sprigs fresh thyme (and extra for garnishing)
Salt and pepper, to taste

Instructions
1. In a soup pot, melt coconut oil over medium-high heat. Add onion and sauté 5-8 minutes or until translucent. Add assorted mushrooms and sauté for 8-15 minutes until browned and juices are mostly evaporated. Add wine and deglaze pot, scraping any browned bits off the bottom.
2. Reserve half of the mushrooms and onions and place into a blender.
3. Add 1 can coconut milk and blend until smooth. Add pureed mushrooms, remaining coconut milk and 2 cups stock into pot. Add more stock if soup is too thick for your liking.
4. Season soup with thyme leaves, salt and pepper. Simmer soup over medium-low heat for 10 minutes.

WOWOW!!! I just realized I didn’t use garlic in this recipe 🙂

Stuff it!!!! Vegan protein stuffed avocados

Just stuff it! That’s exactly what I want to say when people exclaim “you are vegan?? But how do you get your protein?!?!!!” I would love to respond by first telling them they are insanely ignorant and then slapping them, but I chose the more socially acceptable response of saying “from plants”. Recipe below is a great after workout snack that first appealed to me because it was different than all the other stuffed avocado recipes, but it stuck with me for my love of edamame and salt after a work out. Enjoy!!

IMG_4917.JPG

Ingredients

2 ripe avocados, sliced in half and pits removed
1 1/2 cups shelled edamame
1/2 cup unsweetened coconut, toasted
2 tablespoons diced red onion
2 tablespoons chopped parsley
1 teaspoon black sesame seeds
2 tablespoons chopped nori (optional)
For the dressing:
1 teaspoon dijon mustard
1 teaspoon sesame oil
1 teaspoon soy sauce
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and pepper to taste

1. Whisk dressing ingredients in bowl and let sit
2. Mix filling ingredients together
3. Pour dressing over filling and just stuff it! Into the avocado.

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!!

medal

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.

743522-1223-0037s 743544-1281-0031s 1234894_546024942130428_1279686590_n

743521-1014-0045s