BUFFALO CHICK(PEA) WRAP

It's pretty hard to believe it's Fall, especially since it's been 90 + degrees here for the past few weeks! The only thing that has semi-put my mind into Fall mode is the fact that my favorite thing, FOOTBALL, is back!!! Nothing makes me more happy than watching my Steeler's play while tossing back a few beers and eating some game day noms. Some of my favorite things to munch on during a game are chips with salsa and guacamole, veggies and hummus, potato chips, and of course, grilling out!!
I have pretty much gone through and veganized all of my old favorite go-to game day foods, but there was one that I used to LOVE eating, that I still crave, and was dying to recreate, but a guilt-free, healthy version. I used to go to Buffalo Wild Wings a lot, when I lived in Vegas, to watch the games that didn't air on T.V., and my go-to meal was the Buffalo Ranch Chicken Wrap, with extra hot sauce. It was spicy, crispy and yummy! It was also a gut-bomb of animal fat, grease and dairy. I wanted to try to capture that taste, all while taking care of my body. Now, my wrap is not exactly the same, but I assure you, it's damn good!  I could have made an almost excat replica with vegan breaded chick'n, vegan cheese, vegan ranch, etc...., but I am doing my best to eat clean, unprocessed foods right now, so this is my (clean) take on the wrap. Instead of using a vegan ranch, I added Veganaise, and some of the herbs that are found in ranch dressing to give it a bit of the creamy taste I crave. Feel free to add celery if you'd like, I personally am not a big fan, so I left it out. I hope you enjoy it as much as I do!

BUFFALO CHICK(PEA) WRAP
Makes 2-3 wraps

* 1 can organic garbanzo beans, drained and rinsed
* 1/4 C Frank's Red Hot (or, hot sauce of choice)
* 1/4 C Veganaise
* 2 green onions, green and white parts, roughly sliced
* 3 TBS raw hemp hearts
* Handful fresh dill
* Handful of fresh parsley
* 2 tsp cayenne (optional, I like mine VERY spicy)
* 1 tsp Himalayan salt
* freshly ground black pepper, to taste
* Wraps of choice- I used Whole Wheat Lavash, which are my favorite!
* Romaine lettuce
* Tomato

-Add garbanzo's, Frank's, Veganaise, green onions, hemp hearts, dill, parsley, cayenne, salt and pepper to food processor.
-Process until blended, yet still a bit chunky. You may have to belnd a few seconds, then stop and scrape down sides, then blend again.
-Scoop into wrap, add lettuce and tomato, roll up, and cut in half.

THAT'S IT!!!
Super easy, fast, and not many ingredients.
You can also use lettuce wraps if you are watching your carbs, or spread on crackers.

As always, I love to hear your feedback, or the different ways you used my creations.
Oh, and one more thing.......

GO STEELERS!!!!!!!!!

ASIAN SWEET & SPICY SLAW

Well, it's no secret that I have majorly neglected my blog lately. That is about to change! I have some exciting things in the works;
lots of new recipes, product and restaurant reviews and a new feature where I will spotlight a different Vegan that inspires me every month!! Its been a very busy time for me, especially this whole summer, and sadly, it left me little time for me. I've still been working feverishly in the kitchen to develop many new recipes, and I am so excited to share them all with you!
Many of my best creations are made when I feel I have "nothing in the house", or a bunch of random ingredients that need used asap. This delicious slaw is one of those creations, and most of the ingredients are things you most likely always have on hand. You can eat this slaw as a side, or as a topping to your veggie burger or "fish" taco. I ate the entire bowl as is (not in one sitting!!!), although, I'm not gonna lie, I kinda wanted to....
Now, on to the important part, THE RECIPE!!!

ASIAN SWEET & SPICY SLAW

FOR SLAW:
*1/2 bag shredded carrots
*1/2 bag shredded gren cabbage
*1/2 red onion, thinly sliced into half-moons
*3 green onions, green and white parts, thinly sliced
*1 jalapeno, diced small (I LOVE heat, so I didnt remove seeds or ribs)
*Handful of cilantro, roughly chopped
*2 TBS of a mixture of black and white sesame seeds
FOR DRESSING:
*2 1/2 TBS sesame oil
*1/3 C Veganaise (or vegan mayo of your choice)
*1 TBS agave nectar
*1 tsp cayenne
*3 TBS rice wine vinegar
*1 TBS mirin
*Himalayan salt, to taste
*Freshly ground cracked pepper, to taste

~In medium bowl, add all of the slaw ingredients EXCEPT the sesame seeds. Stir together and set aside.

~In smaller bowl, combine rice vinegar, agave and mirin. Whisk to combine. Then add in remaining ingredients. Whisk again until completely combined, and there are no lumps of the Veganaise left. If the dressing seems too thin, you can add a little more Veganaise. Taste and adjust any flavors if needed.

~Pour the dressing into the slaw ingredients and gently stir, being sure to coat evenly.

~Stir in the sesame seeds. Taste and add more salt and pepper, if needed.

Easy peasy!
Be sure to stay tuned to see all the exciting, and yummy, things I have in store for you! Thanks for stopping by.

HAPPY EATING!!!

MOCK TUNA SALAD

Alright, I've taken an unplanned hiatus from my blog, but I'm back!! Between the holiday's and getting my students ready for Dance Competition season, time got away from me! I've still been experimenting and cooking up a storm though, don't you worry! I have a bunch of yummy recipes lined up, and ready to share with all of you!
I don't really make "resolutions", but I do make a list of things/goals that I want to achieve, and lifestyle changes that I want to make to better myself and grow as a person. One of the things I chose this year is to significantly pay off a lot of my debt. To aid in doing that, I have chosen not to eat any meals out, or pick-up and food for a quick lunch/dinner. Every weekday I go to yoga, then head straight to the studio, where I quickly eat before I start teaching my classes for the night. Usually, I would pack lunch half of the time, and the other half, I would run into Whole Foods or Trader Joe's and pick up something lite. That was starting to add up, and although it would take up a bit more of my time, I made the decision to make, and pack, a healthy lunch for myself daily. Well, it's been a month and a half, and I haven't eaten out once, and have packed ALL of my lunches! Once you get into the groove of doing something, it becomes part of your lifestyle, and doing anything else seems wrong. I'm excited to continue on this journey, and to see the ripple effect down the line, financially.
All of that being said, I have had to be very creative in the kitchen finding things that were satisfying, filling, yummy, nutritious and protein packed. The recipe I am sharing with you now has risen to be one of my favorites, and is super easy to make! There are plenty of "tun-no" "mock tuna" recipes out there, but I tweaked some of the more classic versions and found one that I'm in love with, and pretty sure that you will be too!

MOCK TUNA SALAD
(Makes about 3-4 Sandwiches)

*1 can Organic garbanzo beans, drained and rinsed
*1/4 C roughly chopped yellow onion
*2 TBS sweet relish
*1 TBS Dijon mustard
*1/4 C Vegan Mayo (I use Veganaise, to me nothing compares)
*2 TBS raw hemp hearts
*1 TBS nutritional yeast
*1-2 TBS EACH of fresh dill and parsley
*Cayenne pepper, to taste
*1/2 tsp Himalayan pink salt
*Freshly ground pepper, to taste

Step 1:
Throw everything into your food processor

Step 2:
Process until smooth-ish, stopping to scrape down the sides every 5-10 seconds. I like mine pretty processed, but you can keep it chunkier if you please.

Step 3:
EAT!!
There are so many ways to enjoy your mock tuna salad. My top two are scooped into butter or romaine lettuce leaves, and eaten with avocado (duh!) and cherry tomatoes, or on toasted sourdough with lettuce and tomato! I've also eaten it with crackers and crudites......and maybe just by the spoonful....SHHHHH!

Give it a try, and let me know what YOUR favorite way to eat my Mock Tuna Salad is!
Enjoy!

NO-BAKE CHOCOLATE PB OATMEAL COOKIES

Here we are, only 3 short days away from Thanksliving, or Tofurky Day, as we vegans call it! I will be cooking up a storm for my family, and making lots of yummy sweets! I made these so I could share this recipe with you and, since they are one of my Mom's favorite, I could send her and Dad home with some.
These cookies could not be an easier, and they are pretty healthy...I mean, for a cookie. Just beware, because they are addictive!


NO-BAKE CHOCOLATE PB OATMEAL COOKIES
(Makes 27-30 cookies)

*2 C Vegan, Organic sugar
*8 TBS (1 stick) of vegan butter
*1/3 C cocoa powder
*1/2 C non-dairy milk (I prefer Coconut milk)
*1 TBS vanilla
*1/2 C natural peanut butter
*3 1/2- 4 C rolled oats




















Step 1:
In a medium saucepan, combine the sugar, butter, cocoa powder, milk and vanilla. Bring to a slow boil and then simmer, stirring frequently, until all the sugar is dissolved.

Step 2:
Add the peanut butter, and continue stirring until it is melted and blended in evenly.

Step 3:
Remove pan from heat and stir in your oats. Begin with 3 C. Stir until evenly coated. If still watery, continue adding until it reaches a thick consistancy.

Step 4:
Line a cookie sheet with parchment paper. Drop mixture by heaping TBS onto the parchment. Place cookies in fridge for about an hour to firm up.

To store: keep in an airtight container in the fridge. These are best eaten chilled, when left out, they can get very gooey! They will keep in the fridge for up to a week and a half, or freeze, for up to 3 months!
 Here's to a great Hoilday season!! I hope you and yours enjoy these cookies as much as we do!!

YUMMY STUFFED MUSHROOMS

The time is here to start thinking about all the Holiday dinners, parties and family events that you will be hosting/attending! If your family is anything like mine the Holiday's, and gatherings, are centered around good food, tasty cocktails and time with those you love the most. This time of the year is precious to me, and one of the only times I get to hang with my parents, relax and just have a few days to spend quality time together. I LOVE Thanksgiving and Christmas!!! I have been thinking about my Thanksgiving menu for weeks now and although I have my favorites, that I can't stray from, I always like to mix it up and try a few new items each year. While my Mom and I are cooking (and we COOK; last year we were in the kitchen for about 7 hours [with mimosas in hand, of course]totally worth every second, though!!) we like to munch on appetizers, and give the boys something to snack on while watching football and kicking back. These have always been a favorite; everytime I make these for a party, they go like hotcakes! Over the next few weeks, I will be sharing a lot of my favorite savory, and sweet, Holiday recipes with you. All of the recipes are 100% VEGAN, and will show you that you can have all the YUM of the Holiday's while staying 100% PLANT BASED. What could be better?!?
This IS NOT my recipe. I just veganized (and slightly tweaked) it from one of those Nabisco Holiday Appetizer books. I know there are hundreds of stuffed mushroom recipes out there, but these really are the best I've had. They are pretty easy to make, and don't require many ingredients. Everytime I make these, I double the recipe, and I recommend doing the same!! They get eaten up fast!!! You can also prep these the day before (I always do on Thanksgiving) so all you need to do on the day of, is pop them in the oven! I hope you and your family will enjoy these as much as we do!

STUFFED MUSHROOMS
(Makes 20 mushrooms)

*20, medium sized, mushrooms. I usually use cremini, this time I used white (they were out at WF)
*3 TBS Vegan butter (I'm partial to Earth Balance)
*4 TBS finely chopped white onion
*4 TBS finely chopped red pepper
*16, "Ritz" style crackers, finely crushed. I use an organic brand due to the fact that Ritz contain HFCS, which I have banned from my house years ago. You can also use Panko, if desired (1/2C)
*3 TBS Vegan parm
*2 tsp Organic Italian seasoning/dressing mix

Step 1:
Wash mushrooms throughly

Step 2:
Carefully remove the stems from the mushrooms, keeping the stems and setting them aside, and putting the mushrooms on a rimmed baking sheet or 13X9 pan

Step 3:
Gather all your ingredients so they are ready to go

Step 4:
Take the stems you removed from the mushrooms, and finely chop enough to equal a 1/4C
Finely chop your onion and red pepper

Step 5:
Add your butter to a saute pan and melt over med-high heat

Step 6:
Add your onion, mushroom stem, red pepper mixture. Cook and stir until veggies are tender

Step 7:
Turn off heat and add cracker crumbs, vegan parm and italian seasoning. Stir until well incorporated

Step 8:
Using a small spoon, scoop mixture into the mushroom caps. You can pile it pretty high, it will cook down slightly

Step 9:
In a 400 degree oven, bake for 15-20 minutes, or until heated through and mushrooms are softened and cooked

Now, try not to eat them all in one sitting!!

THE 50/50 CHALLENGE

It's hard to believe that it's already November 11th, right?!? I don't know about you, but this is about the time my body, and mind, start to (try) to go into "hibernation" phase. I've never really succumbed, and allowed that to happen, but year after year my body tries. It's very easy to slip into that mindset of "I'll start tomorrow", "One day off won't hurt" (which we all know turns into 2,3,4) or "I'll start after the Holidays".  
Well, I'm starting TODAY! I am hosting a 50 day, 50-a-day, challenge that I would love to challenge you to do with me. It begins November 12th and ends on December 31st! No gym, or fancy equipment needed. All you need is weights, and if you don't have that, you can still do it. Below, I will be describing every exercise that is in the challenge (there are 10), with a picture for a visual. I will be starting with 5lb weights, and hopefully building up to 10lb by the end of the challenge. You can begin with whatever you choose, no weights if you are a beginner if that's what you wish. The point is to commit to do this daily. We can use this as our forum to check-in, look for motivation from others and be held accountable for staying on track. If you choose to do this, I encourage you to take a picture (in like a bikini or undies) from all angles (front, back and both sides) for you to compare, and see the difference in your body. 
Here are the exercises that are in the 50 day challenge:

1. Bicep Curl
    Begin with your feet at hips distance, and knees slightly bent (NEVER locked). Have weights held loosely in hands, without gripping them too tightly, palms facing out and away from body. Keeping elbows tight to the body, bend arms bringing weights up to shoulders. with control, go back to starting position, stopping just shy of straight arms. You never want to "swing" the weights, and biceps should remain active the entire time.
Repeat 50X

2. Hammer Up
    Everything remains the same as the bicep curl, except you turn your weights to face one another. Your palms remain in the whole time, elbows remain tight to body. Your arms mimic a "hammering" motion. 
Repeat 50X

3. Fly
    Standing with your feet at hips distance, bend knees to a squat position. flatten back to parallel with the ground, arms reaching to the floor with palms facing one another. Staying in that position, raise arms up to a "T" position, in line with shoulders, weights facing down. With control, bring arms back to starting position. The arms are never locked during this, or any of these exercises.
Repeat 50X (This one is pretty difficult, you can split it up into reps if you choose)

4. Chest Press
   Standing with feet hips distance, and knees slightly bent, bring arms up to a T, then bend in to a 90 degree angle. Be sure to keep shoulder blades pulling together to avoid your shoulders riding up and ensuring your neck stays relaxed. From there, keeping elbows in line with shoulders, bring arms in to center. With control, go back to starting position.

Repeat 50X




















5. Press Up
    Begin this one the same as the chest press, with arms at shoulder height, and bent to a 90 degree angle. Now, keeping the palms forward and shoulders down, press arms up to touch weights over the head. With control, bring arms back to starting position.
Repeat 50X

6. Tricep Kickback
    Going back to the squat position we were in for our flys, bend  arms into hammer position, elbows tight to the body, palms facing in. Pulling the shoulder blades together and keeping elbows tight to the body, bring arms back to be parallel with your body, then with control, back to starting position. This exercise in particular, be careful not to "swing" into it, and really target the triceps.
This one, like the flys, I recommend breaking into reps; it's a burner, for sure!

7. Push-ups
   Pretty self explanatory. Don't feel obligated to do these up. There is NOTHING wrong with putting the knees down. In fact, I do a lot of my push-ups on my knees. It allows me to do more, and get deeper into the push-up. These, too, can be split up into reps, or done throughout the day. As long as you get your 50 in!

8. Sit-ups
   These are the old fashioned ones. No crunches here. Lie on back with feet on floor, hips distance, and knees staying in line with toes. There are two options here: arms behind head, then sitting up and reaching arms to ceiling OR holding medicine ball or weight and raising it over your head as you sit up. Choice is yours, just be sure that the chin/neck stays long throughout. You should be able to make an "L" with your thumb and pointer finger, place your finger under your chin and your thumb on your chest. That alignment should remain throughout sit-ups. If you do that, you know you are working your abs, and not your neck!
Repeat 50X

9. Squats
   Plain old squats. Have feet hips distance, arms down by sides. Being sure to keep knees over toes, sit back as if you are sitting on a chair, bringing arms up to be parallel with the floor. Be sure to engage your core, keep back nice and long (no hunching) and to breathe! 
Repeat 50X

10. Plank
    I'm sure you've all done a plank. Yes, they suck, but the rewards far outweigh the pain you feel while holding it! I ask you to not hold the hands together, but to place elbows, and hands on the floor, keeping wrists and elbows in line. Pull out of shoulders, engaging abs, keep butt/hips in line with shoulders and ankles and push through the backs of your heels to elongate and engage legs. Most importantly KEEP HEAD IN LINE WITH SPINE!!!! I am crazy OCD about this. The second you drop your head, which you will want to do, your alignment is shot. Look past your fingers, find a gazing point. Find your edge and endure. You may feel like you're going to die, you won't. Push through it!
Hold for 60 seconds

Who's with me???
We will be using this blog as a forum talking about your challenges with it, your triumphs, answering questions, holding accountability, getting/giving motivation, doing this TOGETHER. If it helps you, you can just comment with a "done" or "check" at the end of everyday. I know I will be doing that!

This can be done in segments throughout the day, or all at once. It doesn't matter, as long as all the elements are done by the end of each day. The stronger you get, the more you can do at once.

I am so excited to embark on the challenge, and hope to have others alongside me to motivate and inspire me. Beginner or fitness expert, anyone can do this! Let's do it!!

GREENS, VEGGIE & HERB SOUP

Well, that time of year, Fall, is already upon us. Living in L.A., it's very easy to forget, and hard to believe, that it is actually Fall. If it were not for everyone's FB posts and IG photos of their Pumpkin Spice Lattes and Butternut Squash soup, reminding me of this season, I would forget it exists. I mean, we've barely dipped below 80 degrees here (trust me, I am NOT complaining about that!) so it doesn't feel anything like the Fall in Pittsburgh that I remember from childhood. Snow on Halloween? No problem, layer it up. Every year your costume had to be planned around if you could fit a freaking winter coat underneath it. I just laugh when people back home say they'd miss the 4 seasons if they lived in a warm climate. One year without having to get up, go outside at the crack of dawn to start your car a 1/2 hour before you leave the house so it can "defrost", then having to scrape your windows before being able to drive, and I think their tune would change! 
Anyway....I digress........
Point is Fall is here, cold weather or not, and everybody posting about Fall things made me crave soup. That, plus that fact that my allergies are out-of-control, leaving me with a scratchy throat and stuffy nose. Soup is soothing, comforting. Like a warm blanket on a cold night. I love all types of soup, but in my opinion, nothing beats a soup loaded with veggies. The best thing about soup is it's easy, once the prepping is done, you just close the lid, and let the magic happen! You can modify this recipe to cater to your favorite veggies and herbs, or to whatever you have in your fridge, but this particular combo of veggies/herbs turned out great, and gave the soup a fantastic flavor. I recommend trying it this way! 

GREENS, VEGGIE & HERB SOUP
(Serves 6-8)

*3-4 TBS Extra Virgin Olive Oil
*1 large yellow onion, diced
*3-4 large carrots, peeled, and sliced into coins
*1 large leek, or 2 medium, light green and white parts sliced into rings
*3 cloves of garlic, minced
*2 TBS EACH, of 3-4 different FRESH herbs of your choice, chopped. I used Dill, Basil and chives
*1/2lb (half of a bag) of frozen, Organic corn
*1/2lb (half of a bag) of frozen, Organic sweet peas
*1/2lb of fresh, Organic spinach
*4-5 large leaves of rainbow chard, stems and leaves, chopped
*7-8 C of vegetable stock/broth. I use my homemade stock, but store-bought Organic works as well. Just be sure it's not loaded with added sodium!

Step 1:
Chop Onion, carrots and leeks

Step 2:
Heat oil in stock pot/dutch oven over Med-High heat
Add onion, carrot, leek mixture. 
Cook for 5-8 mins, stirring every few minutes, until veggies start to "sweat" and soften up

Step 3:
While the veggies are cooking, chop your herbs and garlic

Step 4:
Once veggies are par-cooked, add the herb/garlic mixture 
Cook for 2-3 minutes, stirring frequently, being sure not to burn the garlic
Adding all the ingredients in layers will give your soup a depth and allow all the flavors to develop properly equaling major YUMMINESS!!

Step 5:
One cup at a time add your veg stock, being sure to stir after every addition, to deglaze (a.k.a, get all the yummy brown bits off the bottom) the pot
Cover, and lower heat to a simmer
 Allow soup to simmer, and the flavors to meld for 20-30 minutes

Step 6:
After you cover the soup to let it simmer, chop rainbow chard and wash spinach
Set aside
Go drink a glass of wine, relax, read, watch tv.....whatever the hell you like to do while the soup does it's thing

Step 7:
Add the corn, peas, spinach and rainbow chard
Cover and allow to simmer for an additional 20-30 minutes
Go back to drinking your wine

Step 8:
EAT!!
Your soup is done!
I think it is best served with a big, crusty piece of buttered (vegan butter, of course) bread or roll to dip in the super flavorful broth

This soup is like a big hug from Mom (or Grandma), will soothe your soul, give you your veggie fix, will pack some protein (chard has 3.5g per cooked C and spinach has 5.35g per cooked C) and will fill you up with yummy goodness!

This soup will stay fresh for 3-4 days in an airtight container in the fridge. I dare say it actually taste better the next day!

When you make it, I would love to hear how you liked it, and if you modified it, what your substitutions were. I'm always open to improving and learning from fellow cooks.

This soup is a giant HUG from me to you!
XO

Don't forget to follow me on 

@vegdancer