Two Sexy Veggies

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Vegan PB & J Muffins
2 c whole wheat flour1/2 c coconut sugar2 tsp baking powder1/2 tsp salt1 flax egg (1 tbsp ground flax + 3 tbsp water, let stand 5 min) 1 ripe banana1 c natural peanut butter1 1/4 c non-dairy milk 1/4 c maple syrup1/4 c (12 tsp) jam or jellyrolled oats for sprinkling (optional)Preheat oven to 350 degrees.  Line muffin tin with paper liners and lightly spray with non-stick sprayIn a large bowl, combine flour, coconut sugar, baking powder and salt and mix until well combined.  In a separate bowl, mash banana well until smooth.  Add peanut butter, non-dairy milk, flax egg and maple syrup and whisk until well combined.  Stir wet ingredients into dry and mix until just combined.   Fill muffin cups 1/3 of the way full with batter.  Make a well in the center of each using a small spoon dipped in water (so it doesn’t stick).  Put 1 tsp in the center of each well.  Divide remaining batter among muffin cups, covering jam as best you can. Sprinkle tops with rolled oats.Bake for 25-30 minutes until tops are golden and springy when you gently press down on them
 
Thanks Healthy Like This! http://bit.ly/11WTyY3
 

Vegan PB & J Muffins

2 c whole wheat flour
1/2 c coconut sugar
2 tsp baking powder
1/2 tsp salt
1 flax egg (1 tbsp ground flax + 3 tbsp water, let stand 5 min) 
1 ripe banana
1 c natural peanut butter
1 1/4 c non-dairy milk 
1/4 c maple syrup
1/4 c (12 tsp) jam or jelly
rolled oats for sprinkling (optional)

Preheat oven to 350 degrees.  Line muffin tin with paper liners and lightly spray with non-stick spray

In a large bowl, combine flour, coconut sugar, baking powder and salt and mix until well combined.  In a separate bowl, mash banana well until smooth.  Add peanut butter, non-dairy milk, flax egg and maple syrup and whisk until well combined.  Stir wet ingredients into dry and mix until just combined.   

Fill muffin cups 1/3 of the way full with batter.  Make a well in the center of each using a small spoon dipped in water (so it doesn’t stick).  Put 1 tsp in the center of each well.  Divide remaining batter among muffin cups, covering jam as best you can. Sprinkle tops with rolled oats.

Bake for 25-30 minutes until tops are golden and springy when you gently press down on them

 

Thanks Healthy Like This! http://bit.ly/11WTyY3

 

Filed under vegan vegetarian muffins pbj healthy healthyblog thinspo fitspo summer summeretas summerideas summertrends cook cooking

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Thursday Motivation. Whether you’re going for a run, hitting the gym, doing a class, or even just going for a walk - try to move and get exercise for at least 30 minutes a day. 
xoxo,
TSV

Thursday Motivation. Whether you’re going for a run, hitting the gym, doing a class, or even just going for a walk - try to move and get exercise for at least 30 minutes a day.


xoxo,

TSV

26 notes

Tuesday Recipe: Stuffed Grilled Peppers With Brown Rice, Garlic, Onion, Grated Romano Cheese, Basil, Roasted Grape Tomatoes & Topped With Fresh Mozzarella. 
Vegan option: skip the cheese, consider using avocado or a vegan mozzarella
Happy cooking!
TSV

Tuesday Recipe: Stuffed Grilled Peppers With Brown Rice, Garlic, Onion, Grated Romano Cheese, Basil, Roasted Grape Tomatoes & Topped With Fresh Mozzarella.


Vegan option: skip the cheese, consider using avocado or a vegan mozzarella


Happy cooking!

TSV

12 notes

We found this awesome visual of skinny alfredo sauce on the blog http://pantopaper.wordpress.com/ 
We love the idea of skinny alfredo sauce! We’d try ours with Barilla Plus pasta as it’s packed with protein, fiber, and ALA-Omega 3. Yum!

We found this awesome visual of skinny alfredo sauce on the blog http://pantopaper.wordpress.com/


We love the idea of skinny alfredo sauce! We’d try ours with Barilla Plus pasta as it’s packed with protein, fiber, and ALA-Omega 3. Yum!

3 notes

Two Sexy Veggies is back!
We’ve been MIA (work duties…no fun). But we’re back! Here’s a list of our favorite vegan/veggie sources of protein. Try to incorporate a few in to your diet and notice your energy level boost!
xoxo, tsv

Two Sexy Veggies is back!

We’ve been MIA (work duties…no fun). But we’re back! Here’s a list of our favorite vegan/veggie sources of protein. Try to incorporate a few in to your diet and notice your energy level boost!


xoxo, tsv

9 notes

Remembering Martin Luther King, Jr. today
"Darkness cannot drive out darkness; only light can do that. Hate cannot drive out hate; only love can do that." -MLK

Remembering Martin Luther King, Jr. today

"Darkness cannot drive out darkness; only light can do that. Hate cannot drive out hate; only love can do that." -MLK

37 notes

Sugar-free Strawberry Coconut Butter
Holy Sh*t This Looks Good…
A word about coconut from our sponsor:
Coconut is one of THE most healing foods for the thyroid. Its medium-chain saturated fats can potentially boost the production and conversion of thyroid hormones in those of us with sluggish metabolisms. Coconut fat is also particularly excellent for anyone with digestive ailments. It’s antibacterial and antimicrobial, and since MCTs don’t require bile from the gallbladder to be digested, they can be sent directly to the liver and burned for energy instead of being stored as fat. In sum, this is GOOD for you! Source
Ingredients:
1 cup coconut butter (or 3 cups unsweetened shredded coconut*)
1 1/2 cups sliced fresh (or thawed frozen) strawberries
1 to 2 packets stevia (preferably NuNaturals)
Big pinch of sea salt
Instructions here
in good health,
tsv

Sugar-free Strawberry Coconut Butter

Holy Sh*t This Looks Good…

A word about coconut from our sponsor:

Coconut is one of THE most healing foods for the thyroid. Its medium-chain saturated fats can potentially boost the production and conversion of thyroid hormones in those of us with sluggish metabolisms. Coconut fat is also particularly excellent for anyone with digestive ailments. It’s antibacterial and antimicrobial, and since MCTs don’t require bile from the gallbladder to be digested, they can be sent directly to the liver and burned for energy instead of being stored as fat. In sum, this is GOOD for you! Source

Ingredients:

  • 1 cup coconut butter (or 3 cups unsweetened shredded coconut*)
  • 1 1/2 cups sliced fresh (or thawed frozen) strawberries
  • 1 to 2 packets stevia (preferably NuNaturals)
  • Big pinch of sea salt

Instructions here

in good health,

tsv

Filed under health coconut gf vegan vegetarian resolution 2013 nye newyears yum food recipe

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New Years Vegan Recipes from PETA
If you happen to be hosting some friends at your house for New Years Eve why not throw in some healthy and delicious vegan or vegetarian appetizers? (See if your friends even notice!) Here’s one from PETA’s site:
Soy Chicken Taquitos
What you need:
1 lb. vegetarian chicken, torn into small pieces 3 Tbsp. canola oil, plus additional oil for frying the taquitos 1 medium onion, diced 2 medium Anaheim peppers 2 cloves garlic, minced 1 28-oz. can crushed tomatoes 2 Tbsp. chili powder 1 tsp. garlic powder 1 tsp. cumin 1/2 tsp. cayenne pepper 1 tsp. oregano 2 cups faux chicken broth or vegetable broth Salt, to taste 18 to 24 corn tortillas
Click here for instructions &  more vegan New Years recipes!
xoxo, tsv

New Years Vegan Recipes from PETA

If you happen to be hosting some friends at your house for New Years Eve why not throw in some healthy and delicious vegan or vegetarian appetizers? (See if your friends even notice!) Here’s one from PETA’s site:

Soy Chicken Taquitos

What you need:

1 lb. vegetarian chicken, torn into small pieces
3 Tbsp. canola oil, plus additional oil for frying the taquitos
1 medium onion, diced
2 medium Anaheim peppers
2 cloves garlic, minced
1 28-oz. can crushed tomatoes
2 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. cayenne pepper
1 tsp. oregano
2 cups faux chicken broth or vegetable broth
Salt, to taste
18 to 24 corn tortillas

Click here for instructions &  more vegan New Years recipes!

xoxo, tsv

Filed under newyears 2013 resolution happiness healthy healthyliving vegan vegetarian veganblog vegblog goveg

14 notes

Fresh Caprese Quinoa SaladIngredients -1/2C quinoa -8 oz fresh mozerella -1 carton grape tomatoes, halved -fresh basil -2T olive oil -salt & pepperMethod 1.In a medium sized pan, bring 1C water and 1/2C quinoa to a rolling boil. Reduce heat and simmer on LOW until all of the water is absorbed. This should take anywhere between 10 and 15 minutes. *Cooking your quinoa on low is extremely important. If you let it simmer on a hotter flame, the water will absorb too quickly and the quinoa will turn out hard! 2. Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad. 3. To prepare the salad, slice grape tomatoes in half [hot dog way] and cut the block of fresh mozzarella into bite size pieces. Mix together. Then, add the chopped basil and cooked quinoa and give the salad a toss. Next, drizzle on the olive oil and season with a little salt/pepper (to taste). Give your salad a final toss and serve  cool or at room temperature.

Thank you Fit Foodie Finds for this recipe! Take a look at the other 9 recipes she has for quinoa here: http://www.fitfoodiefinds.com/2011/06/fresh-caprese-quinoa-salad.html

xoxo,
tsv

Fresh Caprese Quinoa Salad
Ingredients
-1/2C quinoa
-8 oz fresh mozerella
-1 carton grape tomatoes, halved
-fresh basil
-2T olive oil
-salt & pepper

Method
1.In a medium sized pan, bring 1C water and 1/2C quinoa to a rolling boil. Reduce heat and simmer on LOW until all of the water is absorbed. This should take anywhere between 10 and 15 minutes. *Cooking your quinoa on low is extremely important. If you let it simmer on a hotter flame, the water will absorb too quickly and the quinoa will turn out hard!

2. Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.

3. To prepare the salad, slice grape tomatoes in half [hot dog way] and cut the block of fresh mozzarella into bite size pieces. Mix together. Then, add the chopped basil and cooked quinoa and give the salad a toss. Next, drizzle on the olive oil and season with a little salt/pepper (to taste). Give your salad a final toss and serve  cool or at room temperature.

Thank you Fit Foodie Finds for this recipe! Take a look at the other 9 recipes she has for quinoa here: http://www.fitfoodiefinds.com/2011/06/fresh-caprese-quinoa-salad.html

xoxo,

tsv

Filed under fit foodie yum healthy quinoa recipe newyear resolution vegetarian vegan 2013 health happiness animals

332 notes

Vegan Deviled Eggs

Ingredients

 a dash of  black salt 


 ¼ tsp  onion powder 


 ¼ tsp  garlic powder 


 ¼ cup  hummus 


 6 small  red potato 


 a dash of  paprika 


 a dash of  hot sauce  (optional)


 ¼ tsp  Dijon mustard 

Instructions
Boil potatoes until fork-tender, then let cool completely. Meanwhile, mix hummus, mustard, garlic and onion together, plus a pinch of black salt, stirring to combine. (Add hot sauce here if you prefer a spicy deviled egg). Taste, adding more Dijon or black salt to taste, then set aside. Once potatoes cool, slice in half long-ways and use a little spoon or melon baller to scoop out a small circle of the potato flesh (this is your “egg”). Spoon hummus mixture into the hole and garnish with paprika or smoked paprika.
You’ll be a hit at your next holiday potluck!
xoxo, tsv

Vegan Deviled Eggs


Ingredients

Instructions

Boil potatoes until fork-tender, then let cool completely. Meanwhile, mix hummus, mustard, garlic and onion together, plus a pinch of black salt, stirring to combine. (Add hot sauce here if you prefer a spicy deviled egg). Taste, adding more Dijon or black salt to taste, then set aside. Once potatoes cool, slice in half long-ways and use a little spoon or melon baller to scoop out a small circle of the potato flesh (this is your “egg”). Spoon hummus mixture into the hole and garnish with paprika or smoked paprika.


You’ll be a hit at your next holiday potluck!

xoxo, tsv

Filed under vegan food yum healthy vegetarian holiday holidayrecipe