Portobello Bun Burger!

Yesterday i went to the movies and saw The Fault In Our Stars and cried my eyes out! Cried even more when i first read the book, but this movie… oh man! So this morning not only did i wake up with puffy eyes but had to work because today is farmers market saturday and shopping with sunglasses is not a good idea. After i had everything to make juices this week i bought my grocery list I started this Whole30 diet which is basically a very strict paleo diet ad for me its a strict pesceterian paleo diet. Saw some beautiful portobello mushrooms and figured i could do something with this.

And so i did! My brother was having a juicy burger so i decided to make my version of his burger. Hope you enojoy!!

Image

INSTRUCTIONS:
Makes 1 burger

2 portobello mushrooms
1/2 avocado
1 tuna patty or the meat of your choice onions
tomato
letucce
sprouts
garlic infused olive oil

INSTRUCTIONS
– Add a little of garlic olive oil to both sides of your portobello mushrooms and grill 5 minutes each side.
– Start topping of your “burger”
-enjoy!

Yes… that simple!

Advertisements

No-Bake Dark Chocolate Mousse Tarts : gluten free, grain free and vegan

Before i came back to Honduras i made Dan a huge valentines day chocolate cake since we weren´t going to spend it together. We had dinner and i served him a piece of his cake, he went back for seconds and thirds until i told him it was a vegan cake. He couldn´t believe it! Got to thank Pureella for her recipe. It was delightful (according to him, im still juicing). If you are looking for a healthy alternative to celebrate valentines this will not disappoint. Hope you enjoy it as much as Dan did!

Image

Ingredients :

Crust
– 1 cup almonds
– 1/2 cup macadamia nuts
– 1 cup medjool dates, pitted
– 1/2 cup coconut flakes + extra for topping
– coconut oil for greasing

Filling:
1 1/2 cup silken tofu (I used organic sprouted silken tofu)
– 3/4 cup dark 72% good quality chocolate squares (about 200g)
– 3 tablespoons coconut oil
– himalayan pink salt
– 1 tsp vanilla extract
– 1/4 cup organic agave nectar or raw honey (if not vegan)
– 1 tbsp of amaretto liqueur

You will also need : tart shells, about 4″D with removable bases are best, food processor, double boiler or a bowl with small pot to melt some chocolate.

Directions :

For the crust:
– Soak the nuts for about 2-4 hours or longer even overnight in the refrigerator. Once they are soaked, rinse and drain them thoroughly. Place in a food processor and grind them up on high to a meal texture.
– Add the dates and the coconut flakes and continue processing until a paste forms. Turn off the food processor and check with your fingers if the mixture sticks when you press it between your fingers. If it falls apart, add one tablespoon of warm water at a time and continue checking for the right ‘slightly sticky’ texture.
– Grease the tart shells with some coconut oil. How many you make depends on the size of your tart shells. I used a 9inch tart mold. Fill the tart mold with the base mixture being sure to press the bottom evenly and bringing up the mixture up to the sides. Set aside.

For the filling :
Start by setting up a double boiler or a dish over a small pot with water to melt the chocolate. (be sure the dish does not touch the water in the pot). Add the chocolate pieces and coconut oil  and slowly allow to melt, stirring gently to incorporate the ingredients well. Once all melted, turn the heat off and keep in the bowl to stay warm and soft.
– Simply rinse and wipe the food processor from the base mixture and set it in place for the filling ingredients. Place the silken tofu, vanilla extract and agave or honey and pinch of salt into the food processor and mix on medium to blend together well. You may need to turn off the processor and scrape down the sides to make sure everything gets incorporated. Now you’re going to incorporate the melted chocolate. This has to be done very slowly as you never want to mix cold and hot ingredients too quick – the temperatures need to be blended in slowly. So, scoop a tablespoon of the melted chocolate into the mixer, close and blend on low, turn off and scoop in another tablespoon…. continue adding in the chocolate one tablespoon at a time until all in incorporated. Towards the end, be sure to scrape the sides down to get all the goodies combined.
– Scoop the filling into the tart mold and distribute evenly over the tops.
Place in the freezer to set for about 2 hours.

Cauliflower Crust Pizza

I´m trying to introduce more veggies into Dan´s diet since he has to get in shape for his Baker to Vegas Marathon in March. We  ran from home to the Rose Bowl and back as part of his training so it was only natural we were starving afterwards. Ive made cauliflower pizza crust before from a Pinterest recipe i saw a long time ago from Knead To Cook and thought it was perfect for today.
We love cauliflower! It is wonderful raw, pickled, in a chopped salad, roasted, steamed, mashed with butter and onions, and marinated but as a pizza crust who knew. A healthy pizza crust might i add. It is an amazing grain free, gluten free phenomenon, that tastes delicious and pleases children and grownups alike. I topped it with mushrooms, tomato, green bell peppers, onions and poached shredded chicken and it was delish. Dan certainly seemed to love it since he ate all of it! Now you have a healthy pizza option for that summer bod we are all working for. Hope you enjoy!

Image

INGREDIENTS:

1 cauliflower head, finely chopped or grated
1 large egg
1 cup of Parmesan Cheese
3 garlic, minced
2 grinds of black pepper
1 tsp dried oregano
1 tsp dried thyme
Salt

INSTRUCTIONS

Directions:

Preheat your oven to 450 degrees with your pizza stone on the lowest rack setting.
– Make sure you’re starting with washed cauliflower that has been dried as much as possible.
– Take your florets (with most of the stems removed) and place in your food processor until fluffy (if you don´t have a food processor you can chop it finely or use a potato peeler)
– Heat up the chopped cauliflower in the microwave for about 8 minutes. Meanwhile mix your cheese, herbs, egg, salt and pepper in a bowl.
– Once the cauliflower is heated mix with the rest of the ingredients and use your hands to mash them.
– Place in a pizza stone, skillet or parchment paper and bake it for 15-20 minutes or until brown.
– Once pizza crust is done you can top it with whatever you want and voila!

Cauliflower2

Healthy Mango Mousse

Healthymangomousse
We have ALOT of mangos. ALOT! So ive been trying to figure out what to do with them before they go bad. Yesterday was a Mango smoothie and today is a velvety mango mousse. I made a hippie vegan version simply because, personally, i dont drink cow milk. I omitted the heavy cream,gelatine and eggs and substitute it for coconut creamer.  I found  So Delicious Coconut Milk Creamer has no fat and has only 10 calories per 1 tablespoon. On top of that, it is gluten-free, dairy-free, and has organic ingredients. With this recipe you CAN have your cake and eat it too! I made these yesterday so Dan could eat them tonight and maybe take some to a wine party we have tomorrow. GONE. ALL.OF.THEM! So its a sign they are that good. Enjoy!

INGREDIENTS:

2 large mangos, stones and skins removed, flesh chopped (about 1 pound mango flesh)
1 teaspoon fresh lime juice
6 1/2 ounces So Delicious Coconut Milk Creamer
Handful chopped mangos for garnish

INSTRUCTIONS:
– Blend the mango flesh to a puree in a food processor or blender. Stir in the lime juice.
In a bowl, whisk the 61/2 ounces of So Delicious Coconut Milk creamer until you can create a peak. (like whipped cream)
Fold 1/3 of the coconut whipped cream into the mango mixture. Add the remaining coconut whipped cream and gently fold the into the mango mixture until well combined.
Spoon the mango mousse into a large serving dish or into individual serving glasses, and chill in the refrigerator for 2 hours.
To serve, sprinkle over the chopped mangos.——————————————————————————————————————————————–Tenemos una gran cantidad de mangos. GRAN CANTIDAD! Así que he estado haciendo recetas que lleven mango para que no se pudran. Ayer era un licuado de mango y hoy es un delicioso y cremoso mousse de mango. Hice una versión hippie vegana porque, personalmente , yo no tomo leche de vaca. Omití la gelatina y los huevos por completo y la crema de leche la substitui por crema de coco. Encontre en el super crema de coco marca So Delicious , no tiene grasa y tiene sólo 10 calorías por 1 cucharada . Además de eso , es libre de gluten, sin leche , y tiene ingredientes orgánicos.
Con esta receta usted puede degustar de un postre delicioso sin perder la figura! Hice esto ayer para que Dan lo probara hoy y llevar algunos a una reunion que tenemos mañana. YA NO HAY NADA! NADA. Señal que le encantaron y seguramente a ustedes les gustara tambien. Buen Provecho!

INGREDIENTES:
2 mangos grandes picados
1 cucharadita de jugo de limón fresco
6 1/ 2 oz de crema de coco So Delicious Coconut Milk Creamer
Mango picado para decorar

INSTRUCCIONES:
– Licuar el mango en un procesador de comida o licuadora hasta que se haga puré . Agregue el jugo de limón.
– En un bowl , batir los 6 1/2 onzas de crema de coco hasta que se asemeje a la crema batida.
– Doblar 1/3 de la crema batida de coco en la mezcla de mango. Agregue la crema batida de coco restante y mezcle suavemente  hasta que esté bien combinada.
– Vierta el mousse de mango en un gran plato hondo o en copas individuales , y dejen enfriar en la refrigeradora por 2 horas o más.
– Para servir, colocar mangos picados

Meatless Monday: Cilantro-Lime Quinoa

Today marks the first meatless monday of 2014! Even though im having a smoothie, I made Dan my favorite quinoa recipe. Pronounced KI-NUA for both english and spanish. Quinoa not only tastes great but it is high protein, and it is part of another major food trend of today: gluten free eating. Quinoa is coated with a toxic chemical so its very important you rinse quinoa thoroughly. I hope you enjoy my favorite quinoa recipe: Cilantro-Lime Quinoa. yum yum yum!

cilantrolime

INGREDIENTES
– 2 cups vegetable broth
– 1 cup quinoa, rinsed and drained
– 1 clove garlic, minced
– 3 tablespoons fresh lime juice
– ⅓ cup chopped cilantro
– 1/2 cup of sweet corn
– 1/3 cup onion, chopped
– Salt and pepper, to taste

INSTRUCTIONS
– In a large pot, bring the 2 cups of vegetable broth to a boil.
– Stir in quinoa and cook until broth is evaporated and quinoa is tender, about 20 minutes.
– Pour quinoa into a medium bowl and fluff with a fork.
– Stir in garlic, lime juice, cilantro,sweet corn and onion.
– Season with salt and pepper, to taste.
-Serve warm.

——————————————————————————————————————————————–

Hoy es el primer lunes de no comer carne del 2014, esto solo sera los lunes. A pesar de que yo estoy tomandome un batido, le hice a Dan mi receta favorita de quinua. Se pronuncia KI-NUA para español. La quinoa no sólo sabe bien, pero es alta en proteínas, y es parte de otra tendencia importante de alimentos de hoy: comer sin gluten. La quinoa se recubre con una sustancia química tóxica así que es muy importante que enjuague bien la quinua. Espero que disfruten de mi receta favorita de quinua: Quinoa de culantro y limon. Buen provecho!

QUinoalime

INGREDIENTES
– 2 tazas de caldo de verduras
– 1 taza de quinoa, enjuagados y escurridos
– 1 diente de ajo, picado
– 3 cucharadas de jugo de limón fresco
– ⅓ taza de cilantro picado
– 1/2 taza de maíz dulce
– 1/3 taza de cebolla picada
– Sal y pimienta al gusto

INSTRUCCIONES
– En una olla grande, poner las 2 tazas de caldo de verduras a hervir.
– Agregue la quinua y cocinar hasta que el caldo se evapora y la quinua esté tierno, aproximadamente 20 minutos.
– Vierta la quinua en un tazón mediano y la pelusa con un tenedor.
– Agregue el ajo, jugo de limón, el cilantro, el maíz dulce y la cebolla.
– Sazonar con sal y pimienta, al gusto.
-Servir caliente.