1. Chia Pudding
1 cup almond milk
3 tbsp. chia seeds
1 tbsp. maple syrup
1 tsp. vanilla
Add all ingredients to a Vitamix (or any ol’ blender) and mix until smooth. Pour into a bowl and top with fruit. I usually eat it right away because I tend to like things runny—I’ve been known to microwave ice cream to achieve optimal runniness. But if you want a thicker consistency, refrigerate it for at least 20 minutes before topping with fruit and enjoying.
2. Avocado-Lime Toasty Things
I used to love Hint O’ Lime Tostitos. I’m pretty sure they still exist, but this little creation is better, healthier and easier than going to the store.
1 brown rice tortilla
juice of half a lime
ground sea salt
Toast the tortilla until crisp. Top with the avocado (diced or mashed), douse with lime juice and sprinkle with sea salt. Cut into wedges for ease of eating.
3. Black Bean, Celery, Avocado, Sun-Dried Tomato Bowl
I’ve made multiple variations of this. Sometimes I use chickpeas instead of black beans. Sometimes I add green beans or any other crunchy vegetable we have on hand. And when it’s cooler, I toss in some sweet potato. I alternate between lemon and lime juice with no real method—just whatever I’m in the mood for/is available/is going to facilitate getting this food into my belly ASAP.
Some black beans, rinsed and drained (maybe ¾ of a can)
A few stalks of celery, diced
Half an avocado, diced
Some sun-dried tomatoes (maybe ¼ cup or a little less)
Juice of half a lemon
Combine all ingredients and eat.
4. Asian Stir-Raw
This one is adapted from my new favorite cookbook: “Crazy Sexy Kitchen” by Kris Carr and Chad Sarno. We’ve been making tons of stuff from this cookbook, but have been slacking on the picture front. We’ll get better.
¼ cup EVOO
1 tbsp. gluten-free tamari
1 tsp. toasted sesame oil
1 cup orange juice
½ cup gluten-free miso (we use South River Chickpea Miso)
2 tbsp. grated fresh ginger
3 cloves garlic, minced
Broccoli florets (from a few bunches, maybe 2-3 cups-worth)
1 red bell pepper, diced
4 (or so) medium carrots, cut into match sticks
2 Portobello mushrooms, de-gilled and diced
1 cup snow peas
½ cup chopped cashews (I’m totally guessing on the quantity on this one. We added just enough to top the Stir-Raw off with some crunch.)
1. Combine EVOO, tamari, sesame oil, orange juice, miso, ginger and garlic in a blender and mix until smooth. Pour into a large bowl.
2. Dump the broccoli, red bell pepper, carrots, mushrooms and snow peas into the bowl with the sauce. Stir well and let the mixture marinate for at least 30 minutes.
3. We served the mixture atop quinoa and topped with chopped cashews.