kale pad thai ~vegan~

I don’t know about where you live, but it is hot, hot, hot here!  

After making this pad thai for lunch today my husband stated he was “too hot to eat.”  Oh well man, you missed out!  Little did he know that eating spicy foods actually cools you down!

Kale Pad Thai ~vegan~ Spicy food on a hot summer day may cool you down!

Ever wonder why people who live in the hottest areas of the world have the spiciest cuisine?  (Think India, Caribbean, Central & South America)  When eaten, spicy foods increase circulation, which induces sweat primarily in the face.  This is known as gustatory facial sweating or as my friends and I like to call it “sweaty face.”  Sweating is a regulatory system that cools us down!  Thus, spicy foods help cool us down!  Drinking cold drinks or eating cold foods is a temporary fix!  The quick cool down you get from gulping ice water drops our internal temperature, which makes our bodies turn up the heat and ultimately we end up feeling even hotter after that cool drink is gone!

Try this spicy recipe to cool you down today!

This pad thai infuses spicy chili oil, crunch carrots and cruciferous kale for a nutritious meal!

Recipe adapted from Vegetarian Times

Kale Pad Thai ~vegan~ Spicy food on a hot summer day may cool you down!

kale pad thai ~vegan~
 
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4-6
Ingredients
  • ½ pound noodles (I used thick lo mein noodles, but you can use gluten free noodles if you'd like!)
  • ¼ cup fresh lime juice
  • ¼ cup Bragg's Amino Acids or Tamari
  • ¼ cup toasted sesame seed oil
  • 3 tablespoons brown sugar
  • 3 teaspoons hot chili oil
  • ½ teaspoon ginger, minced
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 cup tofu, cubed
  • 1 cup carrots, julienned
  • 1 cup bean sprouts
  • 1 small bunch kale, chopped
  • 8 scallions, chopped
  • lime wedges
  • fresh cilantro
  • peanuts
Instructions
  1. Cook noodles as directed and set aside. (If needed, drizzle with olive oil to prevent sticking)
  2. In a small bowl, whisk together lime juice, Bragg's, sesame seed oil, brown sugar, chili oil and ginger. Set sauce aside.
  3. In a large wok, add olive oil over medium high heat. Add garlic and sauté until fragrant. Add tofu and sauté for 1-2 minutes. Add carrots, bean sprouts, kale and scallions. Stir-fry until the vegetables are tender yet crisp. Add sauce and noodles, toss to coat.
  4. Garnish with lime, cilantro, peanuts and enjoy!

Kale Pad Thai ~vegan~ Spicy food on a hot summer day may cool you down!

While my husband missed out on lunch, I was sitting cool as a cucumber (ok, maybe I had sweaty face!) enjoying this delicious meal!

Kale Pad Thai ~vegan~ Spicy food on a hot summer day may cool you down!

kale avo-berry smoothie

Start your week off with a nutritious bang!  

Kale Avo-berry Smoothie ~Kale, Avocado, Blueberry, Spirulina Smoothie!  Plus, healthy tips for eating on the road~

This smoothie blends spirulina, avocado, blueberries and kale!  Having a green smoothies loaded with phytonutrients, antioxidants and healthy fats is a great way ensure healthy eating all day long!

Kale Avo-berry Smoothie ~Kale, Avocado, Blueberry, Spirulina Smoothie!  Plus, healthy tips for eating on the road~

A few weeks ago on a road trip to Maine we made a pit stop at Whole Foods for a healthy lunch.    Noah and I split a smoothie for dessert that I recreated today!

Kale Avo-berry Smoothie ~Kale, Avocado, Blueberry, Spirulina Smoothie!  Plus, healthy tips for eating on the road~

Are you planning a summer road trip?  

Here are a few ideas to keep you healthy on the road!

Research “smart” stops along the way:  See if there are grocery stores, juice bars or sandwich shops off of the route you are taking.  Example: If you stop at a grocery store you can buy fresh fruit, hummus and pita for a healthy lunch!  Some grocery stores may even have a salad bar!  Much healthier than a whopper and fries and won’t leave you slumping and sleepy at the wheel!

Pack “smart” snacks:  Bring a variety of sweet, salty and crunch foods!  ”Smart” snacks include popcorn, lara bars, fresh fruit and whole grain or gluten free pretzel sticks.

Stay hydrated:  Bring plenty of clean water in BPA free bottles or mason jars.  Add fresh lemon which will help you stay alert and refreshed!

Don’t fill your belly where you fill your gas tank!  Nothing healthy usually comes out of a gas station!  If you find yourself in a pinch and a gas station is your only option, find foods with minimal ingredients and an expiration date!  Whole food snack options include nuts, fruit, granola and yogurt.

Kale Avo-berry Smoothie ~Kale, Avocado, Blueberry, Spirulina Smoothie!  Plus, healthy tips for eating on the road~

Kale Avo-Berry Smoothie
 
Author:
Recipe type: Drinks
Cuisine: Vegan
Serves: 2
Ingredients
  • 2 cups milk of your choice (almond, soy, coconut, etc.)
  • 1 cup frozen blueberries
  • 2 kale leaves (~1 cup) or baby spinach
  • ½ avocado
  • ½ teaspoon spirulina
  • ½ teaspoon vanilla powder (optional, can also use vanilla extract)
  • 3 dates or sweetener of your choice
Instructions
  1. Place all ingredients in a high-speed blender such as a vitamix, blend and enjoy!

Kale Avo-berry Smoothie ~Kale, Avocado, Blueberry, Spirulina Smoothie!  Plus, healthy tips for eating on the road~

Happy & Healthy Road Tripping!

blueberry buckle ~vegan~

I know it’s almost the end of the month and I’m a little late to the game, but July is National Blueberry Month!!!

Blueberry Buckle ~vegan~ Whole wheat flour, coconut oil and slightly sweetened with pure maple syrup!

To celebrate the month of the antioxidant rich blueberry, I bring you a blueberry buckle that won’t make you want to loosen your belt buckle!

Made with coconut oil, whole wheat flour and loads of blueberries of course!  Slightly sweetened with maple syrup and topped with an oat crumble, this blueberry buckle would pair great with a cup of coffee on a hot July morning!

Blueberry Buckle ~vegan~ Whole wheat flour, coconut oil and slightly sweetened with pure maple syrup!

blueberry buckle ~vegan~
 
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 16
Ingredients
  • For the Oat Crumble Topping:
  • ¼ cup old fashioned oats
  • 3 tablespoons organic cane sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons coconut oil
  • For the Blueberry Buckle:
  • 2 cups whole wheat pastry flour (or 1 cup whole wheat flour and 1 cup white flour)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup pure maple syrup
  • ⅓ cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 3 cups fresh blueberries
Instructions
  1. Preheat oven to 350 degrees, grease a 9 inch cake pan with oil or cooking spray and set aside.
  2. In a small bowl; mix together oats, sugar and cinnamon. Add coconut oil and mix until crumbly. Set aside.
  3. In a large bowl; sift together whole wheat pastry flour, baking powder and salt. In a separate bowl; whisk together maple syrup, coconut oil and vanilla. Add wet ingredients to dry ingredients and mix until well combined. Fold in blueberries. (note: cake batter is thick, similar to cookie dough. You may need to use hands to fold in blueberries, don't be shy!)
  4. Transfer batter to greased cake pan, add crumble topping and bake for 45-50 minutes or until a toothpick inserted comes out clean.
  5. Let cool and enjoy!
Nutrition Information
Serving size: 1 Calories: 220 Fat: 8 Carbohydrates: 37 Protein: 3

Blueberry Buckle ~vegan~ Whole wheat flour, coconut oil and slightly sweetened with pure maple syrup!

Hooray for Friday!  

Enjoy these beautiful July weekends while they last :)