Tag Archives: plant-based

Black Bean and Edamame Salad

Do you go through stages with food? I tend to eat the same meals over and over again for months on end, then suddenly the food I am eating changes to something different and I eat that over and over for months and the cycle repeats. Last Spring when I embarked on my new food journey I found Clean Eating Magazine and quickly fell in love with the whole food recipes.

As I was browsing through the recipes I was drawn to a photo of a black bean and edamame salad in the gluten-free recipe section. I can eat edamame right out of the shells by the handful so imagine my delight upon finding this recipe. I scanned the ingredients for the salad, I loved both the salad ingredients and the simple dressing.

Black Bean & Edamame Salad | herbivoretriathlete.com

Black Bean & Edamame Salad
Serves 4 | 12 minutes

Adapted from Clean Eating Magazine (March 2012)

Ingredients:

  • 1 can (15 ounces ) unsalted black beans, drained and rinsed
  • 1 cup fresh or frozen shelled edamame, thawed
  • 1 small yellow bell pepper, seeded and diced
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup diced red onion

Dressing:

  • 1 and 1/2 tablespoons Nutiva Hemp Oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper

Black Bean & Edamame Salad | herbivoretriathlete.com

Method:

In a medium bowl, combine beans, tomatoes, edamame, pepper, cilantro and onion. In a small bowl, whisk dressing ingredients until combined. Drizzle over top of bean mixture and toss to combine. Serve immediately.

**The original recipe calls for fresh mozzarella, grape tomatoes, and a small Anaheim pepper. If you like some heat to your food, feel free to substitute the red bell pepper for the Anaheim pepper. Also, if you eat dairy, the mozzarella would be a delightful addition!**

Nutritional Bonus: Edamame are a great source of protein and fiber; just 1 cup of soybeans packs almost 16 grams of protein and 8 grams of fiber!

Black Bean & Edamame Salad | herbivoretriathlete.com

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Weekly Rewind~Easter Edition

easter rewind

Are you excited for Easter weekend? I know my kids sure are! This week’s rewind is all about Easter. I’ve included both vegan foods as well as some other cute stuff I found around the internet. For even more Easter themed fun, check out my Easter Pinterest Board!

Easter-Zombie

How cute is this guy? This zombie-style Easter bunny plush by HenryStMartin is a humorous addition to your Easter collection. You buy the zombie plush separately, but to add an Easter holiday touch to it, you can buy the zombie’s costume for $12 + shipping.

Easy-Easter-Hats

Super cute, super easy hats for your kids (or kid at heart)! Head on over to One Perfect Day for complete instructions and a free template!

peanut butter egg

Who doesn’t love chocolate and peanut butter? Check out this awesome vegan peanut butter egg from Sjaak’s Organic. Yum, yum!

bunny

Look, it’s a vegan bunny and eggs! Allison’s Gourmet doesn’t disappoint with this adorable vegan chocolate bunny speckled with rice crisps and flavored solid chocolate eggs.

savory-shortbread

These savory herbed shortbread with pesto filled thumbprints from Glue and Glitter sound like the perfect Easter appetizer to me.

avocado-soup

Avocados are a staple in all vegan diets and this Chilled Avocado Soup from She Knows Vegan looks amazing!

lasagna

I don’t think that lasagna is a traditional Easter dinner but it should be! This Vegan Lasagna with Basil Cashew Cheeze from Oh She Glows is incredible! My omnivore family devoured the whole pan.

risotto

I’ve always been intimidated by risotto, especially after watching Hell’s Kitchen and hearing Gordon Ramsay yelling at the chefs every. episode. that the risotto is CRAP! However, Jackie from Vegan Yack Attack assures me that this Asparagus Portabella Risotto is not to be feared.

miso tempeh

I think every vegan eats tempeh or tofu on a fairly regular basis, so Easter should be no different. These Miso Tofu or Tempeh logs from Kathy Patalsky look mighty tasty to me.

cake

We can’t have a complete Easter without delicious desserts now can we? Isn’t this cake gorgeous? The original post is in Finnish so some of the ingredients are probably hard to find in the States, but I fell in love with the photos, so here is the cake!

cinnamon cheesecake bars

These Cinnamon Swirl Caramel Cheesecake Bars from Chef Amber Shea should not even be legal! Seriously.

What are your plans for Easter? Do you have an Easter Egg hunt? Do you host a big brunch or dinner for your family?

Meyer Lemon Berry Muffins {vegan}

Meyer Lemon Blueberry Muffins - Herbivore Triathlete

So I’d been seeing all these gorgeous recipes using Meyer lemons all over the blogosphere lately and was lamenting that I would most likely never get a chance to try one of the elusive Meyer lemons. You see, I live in a very small rural town. Most people have never heard of kale or beets or even avocado! To think that I would find a Meyer lemon at the grocery store seemed like a far fetched dream. So I browsed recipes and drooled and dreamed, one day maybe…

Meyer Lemon Blueberry Muffins - Herbivore Triathlete3

Imagine my delight and surprise when I saw a bag of Meyer lemons at the local Wal-Mart! I had to pick one up, there were so many recipes I wanted to try! I began pinning lemon recipes like a crazy lady and finally settled on a bread recipe as the first one to tackle. I was in the mood for muffins so adapted the recipe to my liking.

Meyer Lemon Blueberry Muffins - Herbivore Triathlete 5

Meyer Lemon Blueberry Muffins
Adapted from Flour Mayhem

Ingredients:

  • 2 cups bread flour
  • 2 Meyer lemons, zested and juiced
  • 1 cup frozen blueberries
  • 1/2 cup unsweetened applesauce
  • 1/2 cup sugar
  • 1/4 unsweetened almond milk
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons agave nectar

Method:

  1. Preheat oven to 425º F, you will turn the temperature down to 375º F after 5 minutes of baking the muffins. This “sky-high muffin” trick is one of Sally’s secrets to beautiful muffin tops.
  2. Fill muffin tin with liners or spray muffin tin with non-stick cooking spray.
  3. In a large bowl combine flour, baking soda, salt, and lemon zest
  4. In a medium bowl combine milk, applesauce, sugar, agave and lemon juice.
  5. Add wet ingredients to the dry ingredients and mix until combined.
  6. Fold in the blueberries.
  7. Spoon batter into muffin tins, it will be too thick to pour. Make sure to fill the tins ALL the way to the top for best results.
  8. Bake muffins at 425º F for 5 minutes then lower the temperature to 375º F for 18-20 minutes.
  9. Remove muffins from oven and allow to cool.
  10. Eat and enjoy with a pat of Earth Balance!

Meyer Lemon Blueberry Muffins - Herbivore Triathlete4

Meyer Lemon Blueberry Muffins - Herbivore Triathlete 2

Meyer Lemon Blueberry Muffins - Herbivore Triathlete6

Conscious Box~March

I got my Conscious Box in the mail today! Have you signed up for your monthly subscription yet? Discover the Best Natural Products on the Planet with Conscious Box!

bar

Two Degrees Bar~Made with natural ingredients and fortifying quinoa, chia, and millet, Two Degrees makes healthy, delicious snacks with purpose. For every bar purchased, Two Degrees donates one to a hungry child in need. Vegan, gluten-free, and GMO free, Two Degrees is helping fight malnutrition while keeping to principles of sustainable, honest business.

chocolate

Equal Exchange Fair Trade and Organic Chocolate~Enjoy chocolate like never before. Made with cacao from farmer co-operatives and organic sugar fair trade partners, Equal Exchange is proud to produce simple, healthy, and ethical chocolates. Vegan, soy-free, and gluten-free, these chocolates contain just five ingredients. Simple, delicious, and ethical!

cleanser

Better Life Natural Cleansing Scrubber~Clean your kitchen (and bathroom) with Mother Nature in mind! Better Life brings us a naturally powerful, family-safe cleanser that brings the shin back to everything from dirty toilet bowls to tile and grout and from glass stovetops to cultured marble. Shake well, apply directly to a wet surface, and never look back to the chemical-laden, toxic-compound infused conventional cleaning products.

dark chocolate

Sweetriot 70% Dark Chocolate~Embrace the pure chocolatey goodness of Sweetriot 70% Dark Chocolate. GMO-free, gluten-free, kosher, vegan, and packed with healthy antioxidants, Sweetriot makes deliciously pure chocolate that is also organic and fair trade. Indulge while feeling great about supporting a better life for farming families in Latin America!

espresso

Earnest Eats Dark Choco Espresso~Earnest Eats knows that food is important – so important that it should always only include the most wholesome, healthy, and delicious ingredients. Wheat-free, vegan, and made with double the chocolate for double the pleasure, Earnest Eats Dark Choco Espresso offers a hearty serving of fiber along the scrumptious combination of organic whole oats, almond butter, and a splash of espresso. Enjoy on the go with the morning joe for an excellent start to any day!

hemp

Manitoba Harvest Hemp Hearts Raw Shelled Hemp Seeds~A perfect addition to your morning cereal or yogurt (or a great snack on its own!) Manitoba Harvest Hemp Hearts Raw Shelled Hemp Seeds have a buttery, nutty, absolutely delicious taste. Filled with essential nutrients like omegas, magnesium, and digestible protein, Manitoba Harvest Hemp Hearts make for a super-charged, super-healthy snack (move over potato chips!).

iphone

Chef Sleeve Disposable iPhone Sleeve~100% recyclable, Chef Sleeve has a simple mission: protect your phone. Whether you use these for cooking, painting, or any other dirty job, these can help add the protection needed to prevent having to buy a new phone (that saves a lot of e-waste). We suggest reusing these as much as possible!

 

onions

Simply Organic Minced Onions~Looking for a little extra zing in your cooking? Find it in organically grown minced onion from Simply Organic! With a warm, sweet and salty flavor that shines in savory dishes, this little spice packs a power punch that’s indispensable in the kitchen. Add a few flakes, a pour, or more!

 

perfume

Ancient Essence Frankincense & Myrrh~Rediscover the incredible scents of Ancient Essence’s Frankincense & Myrrh. Used for thousands of years, the combination of these two precious, highly vibrational commodities are known to promote spiritual awakening. With a wide variety of uses, Ancient Essence provides only the most pure and natural grade of each essential oil. Embrace this aromatic, naturally invigorating scent!

tea

Stash Tea Organic Very Berry Herbal Tea~Scrumptiously tart, this triple berry explosion of flavor will have your taste buds tingling! Stash makes each cup of tea unforgettable, only using the the most delicious natural flavors of strawberry, cranberry and raspberry with a unique blend of hibiscus and rooibos for zing. Caffeine-free, organic, and perfect for anytime of the day. Steep for 3-5 minutes and enjoy! (PS. Don’t forget to redeem code CONB2013, good for 20% off any size order at stashtea.com. Valid 2/15/13-5/31/13.)

wheatgrass

AgroLabs Wheatgrass Boost~Meet your new favorite in superfood energy. AgroLabs Wheatgrass Boost is a gluten-free super-powered energy shot made with nutrient rich organic wheatgrass. Packed with powerful B vitamins, trace minerals, and natural energy, this Wheatgrass Boost will help keep you energized throughout the day – no caffeine or sugar crash to worry about! Shake well, enjoy, and prepare for some energy!

Strawberry Goji Muffins with Mini-Chocolate Chips {vegan}

I love muffins! But unfortunately most of the muffins that call my name at the bakery are not so healthy or good for me. Imagine my delight when I bought Let Them Eat Vegan by Dreena Burton and discovered that she had 7 muffin recipes, all vegan and all packed full of nutritious goodness.

Strawberry-Goji Muffins with Mini-Chocolate Chips // Herbivore Triathlete

As I was browsing the muffin recipes, the Strawberry Goji muffins caught my eye. I recently bought a bag of goji berries and had been tossing them on my salad. Using them in muffins seemed ingenious. Did you know that goji berries are the most nutritionally dense fruit on Earth? It’s true!

They are a member of the nightshade family (Solonaceae), which contains many other common vegetables such as potato, sweet potato, tomato, eggplant, and pepper, as well as some poisonous plants like belladonna and deadly nightshade. Native to the Himalayan Mountains of Tibet and Mongolia, the goji berry is now grown in many other countries as well.

Although they have only been introduced in Western countries in recent years, gojis have been used for thousands of years in Tibet and China, both as a culinary ingredient and medicinally.

Unique among fruits because they contain all essential amino acids, goji berries also have the highest concentration of protein of any fruit. They are also loaded with vitamin C, contain more carotenoids than any other food, have twenty-one trace minerals, and are high in fiber. Boasting 15 times the amount of iron found in spinach, as well as calcium, zinc, selenium and many other important trace minerals, there is no doubt that the humble goji berry is a nutritional powerhouse.

This amazing little superfruit also contains natural anti-inflammatory, anti-bacterial and anti-fungal compounds. Their powerful antioxidant properties and polysaccharides help to boost the immune system.

Source: The Heatlhy Eating Site

Looking over the ingredient list I realized I had every item already at home. Dreena suggested adding dark chocolate chips to the muffins, so of course I did Winking smile

Strawberry-Goji Muffins with Mini-Chocolate Chips // Herbivore Triathlete

Strawberry Goji Muffins with Mini-Chocolate Chips
Makes 12 Muffins
Recipe Source: Let Them Eat Vegan by Dreena Burton

Ingredients:

  • 1 cup oat flour
  • 1 cup sifted spelt flour
  • 1/3 cup unrefined sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cardamom (or cinnamon)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup frozen strawberries
  • 1/2 cup + 1 to 2 tablespoons plain unsweetened almond milk
  • 1/4 cup dried goji berries
  • 1/4 pure maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon arrowroot powder (I used cornstarch)
  • 2 tablespoons neutral-flavored oil, such as grapeseed oil
  • 1/4 cup mini-chocolate chips, optional (I used Enjoy Life Brand)

Strawberry-Goji Muffins with Mini-Chocolate Chips // Herbivore Triathlete

Method:

  1. Preheat oven to 425º F, you will lower the temperature to 375º F after the muffins have baked for 5 minutes. I learned this trick from Sally, she calls it her sky-high muffin trick. I highly suggest you try it.
  2. In a large bowl, combine the flours, sugar, salt, and cardamom, sifting in the baking powder and baking soda. Stir to mix well.
  3. In a blender, combine the strawberries, milk, goji berries, maple syrup, lemon juice, and arrowroot powder (you may want to let these ingredients sit for a few minutes to help soften the goji berries). Puree until fully smooth.
  4. Add the blended mixture, as well as the oil, to the dry ingredients. Mix until well combined. Fold in the mini-chocolate chips.
  5. Spoon the batter into lined muffin tins, you want to fill them all the way to the top in order to achieve your high-domed muffin tops.
  6. If desired, sprinkle some whole goji berries, sugar, or mini-chocolate chips on top of the muffins.
  7. Bake at 425º F for 5 minutes then lower the temperature to 375º F and bake for 14 to 19 minutes, until the muffins are set in the center.
  8. Remove from oven, let cool for a few minutes in the muffin tins, and then transfer the muffins to cool on a cooling rack.

Strawberry-Goji Muffins with Mini-Chocolate Chips // Herbivore Triathlete

Have you ever tried goji berries?

Tabbouleh

Last year when I first ventured into the vegan lifestyle I bought a bag of bulgur wheat on whim during one of my trips to the grocery store. It sat in my pantry for several months, I just didn’t know what to do with it.

Tabbouleh // Herbivore Triathlete

One day during the summer I came across a recipe for tabbouleh that caught my eye. I decided to try the recipe and it was a hit with both my oldest daughter and myself. I made the tabbouleh as written a couple of times, but the amount of olive oil the recipe called for just did not sit well with me. Then summer turned into fall and winter and tabbouleh is such a fresh summery meal to me that I didn’t give it much more thought.

Tabbouleh // Herbivore Triathlete

On my birthday my family took me out to dinner at a local natural eatery called Alladin’s. It was a favorite of mine during my high school vegetarian years so I knew it was a great choice for my birthday dinner celebration. As I was browsing the menu my oldest daughter pointed out that one of the appetizers was tabbouleh! It was served with pita bread and sparked my memory of how much I enjoyed this dish over the summer.

Tabbouleh // Herbivore Triathlete

Shortly after my birthday dinner I came across a tabbouleh recipe on one of my favorite vegan blogs, Oh She Glows. I knew it was time to re-make my beloved tabbouleh recipe with less oil and fall in love all over again.

Adapted from: Oh She Glows

Makes 2-3 cups

Ingredients:

  • 1/2 cup Bulgur Wheat (can substitute another grain if you’d prefer)
  • 2 cups vegetable broth
  • 2-3 cups fresh Italian, chopped finely
  • 1 tomato, chopped
  • 1/2 cucumber, chopped
  • 1 small carrot, chopped finely
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 1/4 cup fresh lemon juice (I had no lemons and used the bottled stuff, it worked fine)
  • 1-2 tablespoons extra virgin olive oil
  • Kosher salt and black pepper, to taste

Tabbouleh // Herbivore Triathlete

Method:

1. Place vegetable broth in a medium sized pot and bring to a boil. Add in the Bulgur wheat and reduce to simmer for about 20 minutes, or until tender.

2. While the bulgur wheat is simmering, chop all the vegetables and place into a large bowl. Once the bulgur wheat is cooked go ahead and add it into the bowl. Pour on the lemon and extra virgin olive and stir well. Season with salt and pepper to taste.

3. The tabbouleh may be eaten right away, but the flavors will intensify if allowed to sit in the refrigerator for at least 30 minutes.

**Tabbouleh will keep in the fridge in a covered container for up to 5 days.**

Tabbouleh // Herbivore Triathlete