I had an amazing time on this interview with Sheri Nickols. Make sure you check out Sheri’s wonderful blog here.
Enjoy the interview and please post your comments below!
This recipe was referred to me by my talented webmaster! Haven’t tried it yet but it looks yummy…Baked Margarita Spaghetti Squash – Not only is it healthy, but its gluten free as well!
1 large spaghetti squash
2 tbsp. olive oil
1 large Roma tomato, finely chopped
2 tbsp. finely chopped fresh basil
1/4 cup shredded mozzarella cheese
1 tsp. each salt & pepper
1 tsp. garlic powder
Preheat the oven to 400 degrees. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.
Honeycrisp Apple Banana Bread with oats, spices, vanilla, chia seeds, a hint of coconut oil and plenty of love.
Honeycrisp Banana Bread
vegan, makes 1 standard bread loaf
1 cup spelt flour, organic (mine was sprouted grain spelt)
1 cup rolled oats, processed until fine
1/2 tsp cinnamon
1 Tbsp baking powder
1/2 tsp salt
dash of cayenne or nutmeg (optional added spices)
liquid blend – in my Vitamix:
1 tsp vanilla extract
1 1/2 very ripe bananas, peeled
1/2 cup honeycrisp apple, chopped
1/4 cup raw turbino cane sugar, organic
*(note: the bananas and apples will vary in sweetness, if you are worried about your bread being too sweet you can reduce the sugar even further)
4 tsp chia seeds (chia is my egg replacer in this recipe)
1 cup almond milk (or any non-dairy substitute)
1/2 banana, sliced
1/2 cup honeycrisp apple, diced (add a few pinches more for extra-apple-y bread)
1/4 cup melted organic coconut oil
2 heaping tablespoons Earth Balance, vegan butter
1 tsp apple cider vinegar
1 tsp rolled oats, 1 tsp sugar
Almond Butter Drizzle:
2 Tbsp melted coconut oil
2 Tbsp almond butter
2-3 tsp maple syrup
1. Preheat oven to 415 degrees. Yes, THAT hot. Also – add a few serving plates to your freezer. So they are fully chilled when serving. (You will see why and end.)
2. Grease your bread pan with coconut oil.
3. Chop your apple.
4. Add your whole rolled oats to Vitamix (or food processor). Process until mediun to fine in texture. You are essentially making oat flour.
5. Add oat flour and all other dry ingredients to large mixing bowl. Toss well.
6. Add all liquid blend ingredients to blender or fp. Process on low until smooth. Process for a good 2 minutes to fully blend apples and assist in plumping and “activating” the chia seeds for a thick texture liquid.
7. Fold liquid into the dry and then add fold in ingredients. Add the vinegar as the very last ingredient.
8. Pour batter into pan and top with oats and sprinkle of sugar.
9. Bake at 410 for 10 minutes. Then reduce heat to 350 degrees and bake for an additional 35 minutes. About 45-50 minutes total baking time.
10. Cool bread a bit before removing from pan. Make almond butter while cooling.
11. Quickly stir together almond butter + coconut oil + maple until smooth. Warm almond butter if needed to soften before mixing. Set aside at room temp until ready to drizzle over top bread.
12. Serving: Pull chilled plates from freezer. Add a warm, moist slice of banana bread to a chilled plate and drizzle the almond butter mix over top – let it hit the plate. You will notice that when the coconut oil-based almond drizzle hits the plate, it firms up a bit to a lovely frosting-ish texture. But the drizzle on the warm bread stays soft and warm. Serve and enjoy!
Tender wilted kale hugged by warm, nutty brown rice and white beans. Peppered shiitakes tumble alongside, an accent of tangy sauerkraut and a few crisp, fresh sprouts on top. Maple tamari tempeh triangles fan along the rim of my wide, white bowl. A kiss of sweet, juicy, zesty satsuma. And plentiful amounts of rich, tangy tahini-maple dressing drizzled over top. This is my kind of macro meal.
The term, “Macro Diet” (short for Macrobiotic) has been tossed around in pop culture quite often, especially because of its popularity among celebrities like Gwyneth Paltrow and Madonna. But dive a little deeper in to the topic of macrobiotics and you will find that it is more than just a diet.
Macrobiotics is a way of life. Much like veganism. Macrobiotics (just like veganism) is about more than what you put on your plate. These “diets” have a much greater purpose and reflect a philosophy on how you live life. Veganism of course is deeply rooted in animal welfare, while macrobiotics has a strong hold on everyday wellness and balancing of yin/yang. So put those two together, and see how a vegan macro diet can be a thing of beauty.
Maple Tahini Dressing. Triangles of Tempeh..
My Vegan Macro Meal
1 cup brown rice, steamed
1 cup white beans, cooked or heated
1/4 cup nutritional yeast
1/2 cup sauerkraut
3/4 cup fresh shiitake mushrooms, sliced
1 tsp tamari
1/4 tsp sesame oil
2 cups organic kale, shredded
optional: a few florets of broccoli
pinch of sprouts
1 small satsuma, peeled, halved
palm-sized slice of tempeh (thinly sliced into triangles)
2 tsp maple syrup
1 tsp tamari
1 1/2 tsp safflower oil
Tahini Maple Dressing: 1 Tbsp tahini + 1 tsp maple syrup + 2 tsp lemon juice + one of the following: 1 tsp cider vinegar or tamari
1. Start by preparing your tempeh. Saute in the oil and finish with the maple and tamari. Allow to cook until slightly crisp and browned. Remove from heat. Set aside.
2. White pan is still hot, add in your sesame oil and mushrooms. Saute until tender, but not over cooked. Finish in pan with a splash of tamari. Black pepper to taste. Remove from pan and set aside.
3. Next, keep your heat on medium and add your kale to the pan. I like to cover with a lid or foil and add a splash of cider vinegar or water to the hot pan for a quickie steam cook. The kale should wilt in a few minutes. Add another splash of oil for a richer sauté. Pile your wilted kale into a plating dish. You can add the cooked shrooms alongside the kale. And add a pinch of fresh sprouts.
4. Heat your beans and grab your cooked brown rice. You can use a precooked rice packet (available at grocery stores like Trader Joe’s) or try using a rice cooker for perfectly cooked rice every time. Add your rice and beans to your still warm sauté pan. There should be a bit of oil/flavor still left on the pan. Dry sauté the beans and rice together for a few minutes. Transfer to a large bowl and toss with the nutritional yeast to create a savory mixture. Add about 1 1/4 cups of the beans/rice to your macro bowl. You may have some leftovers of this.
5. Toss your sauerkraut on the still warm pan for just a few seconds to warm the kraut. Toss with black pepper. Add kraut to the bowl.
6. Add the tempeh to your bowl as well and garnish with the satsuma and seaweed crisps. Serve with your whisked-together tahini dressing.