Mango Orange Juice

It’s still REALLY hot here in Phoenix, so something cold hits the spot. Something like this juice! It’s a yummy mix of orange juice and frozen mango that blends well together. It’s sweet, smooth, and delicious. So let’s go make some mango orange juice please and cool the heck off!

Sweet, smooth mango orange juice perfect for a hot day! #fruitsohard #vegan #glutenfree #juice #orange #mango
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Pineapple Orange Juice

One of my favorite things EVER is juicing oranges and blending the juice with frozen pineapple. OMG, you guys. You get this deliciously refreshing, ice-cold, sweet drink perfect for breakfast or a summer afternoon cool-down. It’s tropical, juicy, and so freaking yummy! I could drink it every day. Plus, it’s so easy to do! Especially if you don’t juice your own oranges. But that’s how I prefer it. Totally up to you though.

Delicious pineapple orange juice perfect for a refreshing summer drink! #fruitsohard #vegan #glutenfree #pineapple #orangejuice

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No-Bake PB&J Pie

Today’s recipe is for an amazing pie. Dana over at Minimalist Baker is INCREDIBLE. If you’re not following her on Instagram or Twitter, go do so. She comes up with the coolest stuff, and I’m always so excited to try out her recipes. This one was no exception, and it got RAVE reviews. We took this to a party this weekend and the whole pie was gone. And it was cut into before I even took a good photo of it. Haha! Anyway, Husband and I made this our own by using our own pie crust recipe. I didn’t want to bother finding GF and vegan graham crackers when what we use for crust is sooooo good already.  Plus, this is called a no-bake pie, so I wasn’t about to bake anything. Haha! Enjoy!

A rich, creamy no-bake PB&J pie! #fruitsohard #vegan #glutenfree #peanutbutter #nobake

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Vegan Christmas

Ever wonder what a vegan holiday meal looks like? At this point, I’m wishing I would have taken more photos, but I didn’t plan on writing this post. Whoops! 🙂 In any case, I need to get better at this food blog thing because I’ve signed up to be a Beachbody coach, so nutrition and exercise are back in full swing. It’s just the thing I need to stay accountable, supplement my income, inspire others, and have fun! <3 
 
When you’re health conscious like I am, nutrition is always in mind when you eat. So our holiday meals actually consist of food we make any time of year–which we often do. Especially since they’re the only meals I seem to be able to cook successfully. 🙂 
 
And what do you know? The non-vegans at the holiday table loved all of it. 🙂 YAY!
 
Each of the following recipes comes from TeamBeachbody.com / FigFood.com. I’ve made some modifications for my taste/gluten-free eating, but you can click the link for the original recipes.
 
 
 
Serves: 12 servings, 2/3 cup each
Ingredients:
2 1/2 lbs medium yams, peeled, cut into 2-inch pieces (about 8 cups)
1 tsp sea salt
3 tbsp 100% orange juice
3 tbsp vegan butter, melted
2 tbsp maple syrup
1/2 tsp ground cinnamon
Dash ground nutmeg
Preparation:
1. Preheat oven to 350 degrees F (176 C).
2. Arrange yams in 13x9x2-inch glass baking dish. Season evenly with salt. Set aside.
3. In a small bowl, combine orange juice, vegan butter, and maple syrup. Whisk to blend.
4. Pour orange juice mixture over yams and stir/toss to coat.
5. Sprinkle evenly with remaining cinnamon and nutmeg.
6. Bake yams, stirring occasionally, for 50 to 60 minutes or until fork tender.
 
Serves: 5 servings, about 3/4 cup each
Ingredients:
1 tbsp olive oil
1 lb green beans, trimmed (about 4 cups)
1 cloves garlic, finely chopped
1/2 tsp sea salt
1/4 cup water
2 tbsp fresh lemon juice
Preparation:
1. Heat oil in large skillet over medium-high heat.
2. Add green beans and garlic. Season with salt; cook, stirring frequently, for 4 to 6 minutes.
3. Add water; cook, covered, for 2 minutes.
4. Remove lid; cook for 30 seconds to 1 minute, or until water evaporates.
5. Add lemon juice. Serve immediately.
 
Serves: 10 servings, about 3/4 cup each
Ingredients:
1 cauliflower head, cut into florets

1 broccoli head, cut into florets
(optional) Pinch pink Himalayan salt
1 1/2
 cups unsweetened nondairy milk
1/2 cup shredded vegan cheddar cheese
1 cup pumpkin puree
2 tsp Dijon mustard
1/4 cup gluten-free panko bread crumbs
Preparation:
1. Preheat oven to 425 degrees F (218 C) and ready a .
2. Place cauliflower on baking sheet that has been lightly coated with spray and season with salt if desired.
4. Bake for 24 to 28 minutes or until golden brown. Set aside.
5. While cauliflower is cooking, bring almond milk to a boil in medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low.
6. Add cheese, pumpkin, and mustard and cook, stirring frequently, for 3 to 4 minutes or until well blended.
7. Add cauliflower and mix well.
8. Pour cauliflower mixture into 13x9x2-inch casserole dish that has been lightly coated with spray.
9. Top with bread crumbs.
10. Bake for 18 to 20 minutes, or until hot and bubbly.

 

Serves: 8

Ingredients:
9″ pie crust 

1 cup unsweetened nondairy milk
1 tsp vanilla extract
3 tbsp ground flaxseed
1 can pumpkin puree
3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
Preparation:
1. Preheat oven to 425 degrees F (218 C).
2. Combine milk, vanilla extract, and ground flaxseed in blender, mix and let stand for 15 minutes.
3. Add remaining ingredients to blender and blend until smooth. Then pour into crust.
4. Bake for 10 minutes. Then reduce oven to 325 degrees F (162 C) for 60 minutes or until filling is set.
5. Let cool and then refrigerate overnight.
 

Eat your fruits and veggies, kids.