It's time to get fat... If you're looking to add on some lbs. the healthy way, or just recover from a serious workout, then look no further than this Fat Shake. Todd usually has one or two of these bad mofos per day.
He'd like to put on a few pounds and I'd like to drop a few. So, obviously I don't partake in this shake, but if you have a man (or you are a man) that'd like a little more meat on his bones (or her bones!), then try this shake out. No donuts or ice cream required.
Coming in at 800 calories (or add 2 Tbsp. of peanut butter for 1000 calories), this shake packs a serious nutritious punch. It's great recovery post-workout shake, or a meal replacement if you're short on time.
Coming in at 800 calories (or add 2 Tbsp. of peanut butter for 1000 calories), this vegan fat shake packs a serious nutritious punch. Full of healthy fats, plant-based protein, healthy fruits, and even some greens. It's great recovery post-workout shake, or a meal replacement if you're short on time. Inspired by No Meat Athlete.
Ingredients
2 cups plain, unsweetened soymilk
1 Tbsp. olive oil
1 cup (40g) fresh spinach
1 cup frozen mixed berries
1 ripe banana
½ ripe avocado
1 Tbsp. raw sunflower seeds (or favorite seeds)
1 Tbsp. raw walnuts (or favorite nuts)
1 Tbsp. whole or ground flax seed
1 1/2 tsp. loose leaf green tea leaves
1 tsp. creatine monohydrate (optional)
½ scoop of Garden of Life Raw Meal (or other protein powder)
Instructions
Add all ingredients to a blender and whiz on high until silky smooth. Put a straw in it and slurp away.
Prep time:
Cook time:
Total time:
Yield: 1 huge shake
This is the most delicious shit I've ever had. Yes, expletives were absolutely necessary here. I won't apologize. I just won't. This blog is PG-13, okay?
What does crispy roasted sage, sweet maple syrup and creamy pumpkin add up to? Toasted caramel. Yes. That's exactly what this dessert dinner tasted like. Even Todd said so! I wish we had some left...
Before the dish though, I'd like to take this moment to discuss James Cameron. Yes, the man behind Aliens, Titanic, Avatar, etc. The man is a genius. Everyone knows that. There's a few interesting things that I didn't know about him though. For example, he states that he is a "converted agnostic". He's an atheist, and says he's sworn off agnosticism which he now refers to as "cowardly atheism", source. Interesting. Also, he applied for American citizenship, but revoked it after Bush won the presidential election in 2004, source. He's from Canada. Just sayin'.
Oddly enough, my favorite vegan quote happens to be from him, "...all of human consciousness is five years old emotionally. It's not a requirement to eat animals, we just choose to do it, so it becomes a moral choice and one that is having a huge impact on the planet, using up resources and destroying the biosphere."source. That pretty much sums it up, don't you think? It's not a requirement, it's a moral choice that has huge negative impacts on our lives, animals lives and the planet.
Well said, Sir. Well said, indeed.
He apparently advocated a vegan diet during his speech at the National Geographic Society Gala, where he was being honoured. Cameron said, "I've had an epiphany recently. I want to challenge all of you as people of deep conscience, people who are environment stewards of the earth and oceans … By changing what you eat, you will change the entire contract between the human species and the natural world." Source - The Huffington Post
Cameron talks about how much of an impact raising cattle has on global warming. Discussed in this article by The Examiner, "In 2006, the U.N. Food and Agriculture Organization released a report indicating that 18% of the world's man-made greenhouse-gas emissions come from livestock production. In reality, that figure is closer to 51%, according to a 2009 report by Robert Goodland and Jeff Anhang of the IFC Environment and Social Development Department." Yikes! For more on that, you can look at the World Watch's PDF, here. Don't choose ignorance.
So, if animal rights or the health impact meat has on the diet doesn't tickle your fancy, how about the health of our planet? Besides, the whole hipster bacon obsession "thing" is sooo 2012. "Do what you can until you know better. Then when you know better, do better." - Maya Angelou
Sage Maple Chickpeas with Creamy Pumpkin Quinoa & Millet sounds better to me anyway.This dish would be great paired with a green, leafy salad. No meat or dairy necessary.
Sage Maple Chickpeas + Creamy Pumpkin Quinoa & Millet
In a medium bowl, mix the chickpeas, oil, herbs, salt and maple syrup.
When the oven reaches temperature, scatter across a rimmed baking sheet and bake for 20 minutes at 350 F, stirring at 10 minutes.
Remove when 20 minutes is up and set aside.
Meanwhile, bring the millet and 1/2 cup water to boil in a medium saucepan over high heat. Once boiling, reduce to a simmer and cook for about 5 minutes. Now add in the pumpkin and continue to cook on low for about 10 minutes, then remove from heat. The millet will still be slightly crunchy.
While the millet cooks, in another small saucepan bring the quinoa and 1 cup of water to boil over high heat. Once boiling, cover, reduce to a simmer and cook for about 15 minutes. When the time is up, the water should all be gone. Fluff with a fork at set aside. The quinoa should be soft and fluffy.
Add the cooked quinoa, maple syrup, coconut milk and additional salt to the millet and pumpkin mixture and stir well to combine.
Serve warm with the roasted chickpeas (make sure to get all the crispy sage leaves too!) over the millet, quinoa, and pumpkin mixture. Garnish with additional fresh herbs and pepitas.
Sage Maple Chickpeas + Creamy Pumpkin Quinoa & Millet
Recipe Type: Entree
Author: Katie - Produce On Parade
Serves: 4
What does crispy roasted sage, sweet maple syrup and creamy pumpkin add up to? Toasted caramel.
In a medium bowl, mix the chickpeas, oil, herbs, salt and maple syrup. When the oven reaches temperature, scatter across a rimmed baking sheet and bake for 20 minutes at 350 F, stirring at 10 minutes. Remove when 20 minutes is up and set aside.
Meanwhile, bring the millet and 1/2 cup water to boil in a medium saucepan over high heat. Once boiling, reduce to a simmer and cook for about 5 minutes. Now add in the pumpkin and continue to cook on low for about 10 minutes, then remove from heat. The millet will still be slightly crunchy.
While the millet cooks, in another small saucepan bring the quinoa and 1 cup of water to boil over high heat. Once boiling, cover, reduce to a simmer and cook for about 15 minutes. When the time is up, the water should all be gone. Fluff with a fork at set aside. The quinoa should be soft and fluffy.
Add the cooked quinoa, maple syrup, coconut milk and additional salt to the millet and pumpkin mixture and stir well to combine.
Serve warm with the roasted chickpeas over the millet, quinoa, and pumpkin mixture. Garnish with additional fresh herbs and pepitas.
One of Todd's most beloved dishes is a special corn tortilla soup recipe that I used to make. I say used to. It had a lot of cheese, chicken, and tortillas. No doubt it's bad news for your body, but oh was it so good.
On occasion, Todd will express great sorrow that he no longer gets to have this delectable soup. So, of course I couldn't have that. To surprise him, I created a new vegan version of that soup. It was even better, Todd was pleased, and there was peace once again in our world.
Of course I had to replace the cheddar cheese with vegan cheddar cheese, and I lightened it up with a few less tortillas. Also, no more nasty chicken! For more on why you may want to rethink your chicken eating regimen (yes, besides the antibiotics used...care for a bladder infection, anyone?), check out this article from Mother Jones. Yes, if the whole "super-bug" thing we're creating doesn't do it for you, maybe the poo will. Eww. Double Eww. Also, I mean really, it's just sad. I encourage, nay, I implore you to see this short video of an adorable little boy and his thoughts on animals, posted by the Huffington Post. Everyone loves little kid videos right? Yes. My favorite kid clip. Ever.
Cut the onion into big slices, peel removed. Leave the cloves in their peel, but cut off the end bit. Place both the onion and the garlic along with only one of the tortillas, cut in strips, and coat all lightly with olive oil. Sprinkle with salt and pepper and bake at 350 F for 20 minutes. Check the tortilla after about 10 minutes. Remove the tortilla when crispy and browns slightly. Save this tortilla for topping the soup. The edges of the onion slices should be turned dark brown when removed.
When the onions and garlic are done cooking, remove the peel from the garlic cloves. Heat the olive oil in a large soup pot and add the cumin and chipotle chili powder. Saute for a few minutes, until the spices become fragrant.
Next add the onion and garlic and saute for about 3 minutes.
Now, add the tomatoes and their juice, nutritional yeast, sugar, broth and the four remaining tortillas. Stir well. Bring the soup to a boil and then turn down to simmer and allow to cook, uncovered, for 10 minutes. Stir occasionally. After the 10 minutes, add the cheese, vinegar, oregano and lime juice and allow to simmer for 5 more minutes.
Pour into a blender and whiz until very smooth. Careful to let the steam vent out the top of the blender. We don't want any explosions!
Serve hot and top with cilantro, crispy tortilla strips, and more vegan cheese!
Hard to believe this cheesy and creamy soup is vegan...
Creamy Cheesy Tortilla Soup
Recipe Type: Entree
Author: Katie - Produce On Parade
Serves: 4
This tortilla soup is thick and creamy, and full of cheesy goodness. Still at only 200 calories a bowl though! And of course, quick and easy.
Ingredients
1 medium yellow onion, sliced
3 cloves of garlic
1 Tbsp. olive oil
1/4 tsp. ground cumin
1/8 tsp. of chipotle chili powder (double, if you like it extra spicy)
1 15 oz can of diced fire roasted tomatoes, un-drained
Cut the onion into big slices, peel removed. Leave the cloves in their peel, but cut off the end bit. Place both the onion and the garlic along with only one of the tortillas, cut in strips, and coat all lightly with olive oil. Sprinkle with salt and pepper and bake at 350 F for 20 minutes. Check the tortilla after about 10 minutes. Remove the tortilla when crispy and browns slightly. Save this tortilla for topping the soup. The edges of the onion slices should be turned dark brown when removed.
When the onions and garlic are done cooking, remove the peel from the garlic cloves. Heat the olive oil in a large soup pot and add the cumin and chipotle chili powder. Saute for a few minutes, until the spices become fragrant. Next add the onion and garlic and saute for about 3 minutes.
Now, add the tomatoes and their juice, nutritional yeast, sugar, broth and the four remaining tortillas. Stir well. Bring the soup to a boil and then turn down to simmer and allow to cook, uncovered, for 10 minutes. Stir occasionally. After the 10 minutes, add the cheese, vinegar, oregano and lime juice and allow to simmer for 5 more minutes.
Pour into a blender and whiz until very smooth.
Serve hot and top soup with cilantro, crispy tortilla strips, and more vegan cheese!
