Strawberry Ginger Green Smoothie (Vegan, Gluten-Free)

Today I woke up feeling very defeated. Tired, shaky, foggy, sad and on the verge of sickness. But it's my goal today to stay positive. We can't control everything that happens in our lives, but we can control our reactions. Step one in operation stay positive: focus on things that I am grateful for... my wonderful roommate, an awesome home, new friends, a job I enjoy with friendly co-workers, that it's sunny outside today and for coconut milk lattes from this place:

I am also so incredibly grateful  for the fact that Molly's brother had a small food processor and Magic Bullet that he never uses and said I could keep! I've been whining and complaining about my blender/ food processor-less life for a couple weeks now and these two appliances will be perfect to help me get by until I can afford a Vitamix. Thank you Spencer!

Another wonderful surprise yesterday was discovering I had $150 in my Paypal account left over from my Etsy days! Plus, Beanilla is having a sale on Madagascar vanilla beans 25 for $25! So I used money from my Paypal account to buy the beans so that I can make more vanilla extract since I'm running low! 

*Sigh* Feeling better already :-) Now, onto the smoothie!

Step two of operation stay positive was to make a smoothie. Smoothies are one of my happy foods and I loaded this one with Vitamin C and antioxidants to hopefully kick this oncoming cold in the butt. I also love drinking anything ginger when I'm feeling under the weather. Ginger has been used medicinally for centuries. It helps to settle upset stomachs, it's loaded with essential vitamins and minerals and the spiciness helps clear sinuses and relieve colds. This smoothie doesn't have the most appealing color, but it tastes great!

Strawberry Ginger Green Smoothie

• 1 Heaping Cup Strawberries
• 2 Mandarin Oranges or 1 Large Orange*
• 2 Handfuls of Spinach
• 1/2 Cup Almond Milk
• Approximately 1 inch of Ginger Root, peeled

*If you don't have a high powered blender, the oranges may not fully blend, if that texture bothers you, you can add 1/2 cup orange juice instead and omit the almond milk.

Place all the ingredients in the blender. I find leafy greens are blended more thoroughly when closest to the blades, so in most blenders add the spinach first, in Magic Bullets add it last. Also, if you are using a Magic Bullet you may need to add half the ingredients, blend and then add the rest and blend again to make it all fit. 

How do you make yourself feel better when you're having "one of those days"?

French Toast with Fresh Strawberry Sauce (Vegan, Gluten-Free)

Weekend mornings are for slowing down and enjoying a delicious breakfast that you normally don't have time for. It's about spending time with your family or roommates who are usually rushing past you on their way to the next place or appointment. So do yourself a favor this weekend. Sit back and relax. Go for a walk. Breathe in the fresh spring air. Make this super easy and delicious french toast!

French Toast

• 3 Ripe Bananas
• 1 1/4 Cup Coconut Milk
• 1 Tablespoon Pure Vanilla Extract
• 1 Teaspoon Cinnamon
• Approximately 12 slices of toast (make sure it is either vegan and/ or gluten free)

Makes approximately 6 servings.

Blend all the ingredients together in a food processor until it becomes a smooth consistency. Transfer to a bowl or square pan. One at a time, dip the slices of bread in the batter, flip to ensure the slice is fully coated. Place slices on griddle or greased pan and cook approximately 1-2 minutes on each side on medium-low heat. Once cooked, remove from heat and top with strawberry sauce, shredded coconut, sliced almonds, chocolate chips, plain 'ol butter (vegan) and syrup... you name it. Get creative.

Fresh Strawberry Sauce

• 1 Pound of Fresh Strawberries
• 2 Tablespoons Pure Vanilla Extract OR
• 1 Lemon, zested and juiced
• 1 Tablespoon Pure Maple Syrup, Agave or Honey for Non-Vegans (Optional. You may find that your strawberries are sweet enough that no additional sweetener is needed)

Rinse strawberries and cut off the green leaves. Place strawberries in a small pot over low heat and cover. Once the strawberries have started releasing juice and becoming soft, add the vanilla or lemon. Stir, replace cover and allow to continue heating, stirring occasionally. After approximately ten minutes, remove from heat and mash the strawberries with a potato masher until you've reached the consistency you want (keep in mind, the sauce will set and thicken once removed from heat). If you'd like a thinner, more syrup-like sauce, transfer strawberries to a food processor and puree until you've reached the desired consistency. Pour over french toast, pancakes or waffles and enjoy!

How do you plan on spending the first weekend of spring?

Peace & Love,

Joy

Lemon Strawberry Muffins (Vegan, Gluten-Free)

Today is the first day of spring and I had hoped for a miracle that it would suddenly turn warm and sunny outside... no such luck.

At least I got the sunny part, right? 

In order to make it feel more spring-like I decided to make some delicious muffins with the fresh flavors of lemons and strawberries.

This recipe is vegan, gluten-free, full of fiber and protein and bursting with fruit. A great start to anyone's morning or as an afternoon snack.

Lemon Strawberry Muffins

• 1 Flax Egg (1 Tablespoon Ground Flax Seed mixed with 3 Tablespoons Water)
• 1 Ripe Banana
• 1/4 Cup Coconut Oil
• 1/4 Cup Agave or Pure Maple Syrup (or Honey for non-vegans)
• Zest and Juice of 1 Lemon
• 1 Cup Almond Milk (or non-dairy milk of your choice)
• 1 Cup Almond Flour
• 1 Cup Oat Flour (Make sure it's Gluten-free for those who can't consume gluten)
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Baking Soda
• 3/4 Cup Strawberries, chopped

Preheat the oven to 350 degrees. Start by making your flax egg and putting it to the side to gel. In a medium bowl, mash the banana with the coconut oil and agave. Add the flax egg. Next zest the lemon into the bowl, then cut the lemon in half and squeeze the juice in the bowl, being careful not to drop any seeds. Add the almond milk, mix well. In a separate bowl, combine the almond flour, oat flour, salt and baking soda. Mix the dry ingredients into the wet until just combined, do not over mix. Batter will be thicker than most muffin recipes, if you find it's too thick, add a little more almond milk. Gently fold in strawberries. Spoon muffin batter into greased or lined muffin tins, filling them all the way. Place muffins in the oven for 25-30 minutes or until you can pull a toothpick out cleanly and the tops are golden brown. Allow to cool for a few minutes before consuming. Serve and enjoy!

Feel free to make this recipe with other fruit as well, blueberries or raspberries would be especially good.

Makes approx. 9 muffins.

Are you excited spring is finally here?

Peace & Love, 

Joy