Plant Strong Pasta * Vegan and Gluten Free

Hello Loves!

Who doesn't Love Pasta? I know I do, there was a time in my life that I wanted to marry an Italian man so that I could eat all the Italian food in the world  (true Story). But since it's not that waistline friendly I gave up on that dream. This alternative to Pasta is delicious and Filling. Seriously I was stuffed

You will need:
1 Zucchini
1/2 Cup Mixed Vegetables
1/2 Tomato
1 tsp Basil Paste
1 tsp Olive Oil
1/4 tsp Sea Salt
1/4 tsp Black Pepper
4-6 Grilled Asparagus Spears
1/3 Cup Cooked Sweet Potato


I already had previously grilled my asparagus and baked my sweet potato. you can cook these prior to making this dish. Feel free to cook either how you like, whether it's grilled, baked or boiled. I then made the "noodles" using my Spirelli. Purchase yours at Amazon here

In a bowl add the zucchini, chopped tomatoes, and all the rest of your ingredients. Toss with basil, oil, salt and pepper. Viola! a Super easy and delicious alternative to a high carb meal.

Enjoy!

Tropi ♥ Fruit Salad

I love berries and I love a good fruit salad. I prefer to make them myself becaue this way they don't have all the added syrups and perservitaves. This recipe serves four at only 102 Calories. Keep the rest in the fridge or share with friends. It's so easy to make and taste refreshing too.

You will need:
1 Star Fruit
1 Medium Orange
1 Banana
2 Kiwis
2/3 Cup Blueberries
6 Medium Strawberries
1 tsp Ginger powder
1 tsp Light Agave

Chop your Starfruit and strawberries. Peel and chop your orange, kiwis and banana. In a Bowl add all ingredients with the ginger and agave. mix it around and serve. You can Chill prior to serving if you'd like. This will allow the agave to bring out the swrrtiness of the berries. YUM

1 Serving:
103 Calories
323mg Potassium
24.3g Carbs
4.1g Fiber
15.7g Sugar
1.7g Protein
130% Vitamin C!

Enjoy!

Tempeh and Mango Lemongrass Curry w/ Quinoa and Kale Apple Salad

Have I ever told you that I love being a vegetarian. Since making the decision to be dedicated to this lifestyle I have been forced to be creative in the kitchen. Every sunday my mother has us over for Sunday Dinner, but this past sunday I arrived starving and to my surprise  she didn't cook. I had to think quick, so I ran to the market and Picked up some ingredients to make a Sunday Dinner for the Gang.

Tempeh Mango Curry:
5.3 oz Three Grain Tempeh
1 Medium Mango
1 Lemongrass Stalk
1 tbsp Tumeric
1 tbsp Curry Powder
1 tsp Cayenne Pepper
1 tsp Red Pepper Flakes
1/2 Cup Fresh Chopped Parsley
1 knob Fresh grated Ginger
1 tbsp Yellow Hot Pepper Sauce
1 tsp Olive Oil
2 tbsp White Vinegar

For Quinoa:

2 Cups Dry Quinao

1 tbsp Curry

For Salad:

4 Cups Chopped Kale

1/2 Green Appel

1/2 Haas Avocado

1 Shallot

3 tbsp White Vinegar

1tbsp Olive Oil

1/4 tsp salt

Directions:

Side: First rinse off your Quinoa and then put in a small boiling pot with water and Curry powder. Depending on the brand you use, it can be 1 quinoa 2 water or 1 quinoa 1.5 water. Set on stove top to cook on High until you get a Rolling boil and then cook the remainder of the time on medium-High. You will know it's ready when the tails show and the grain is tender.

Entree: Chop your parsley, ginger and Lemon grass and set aside. Mix all your spices together and set aside. Chop your Tempeh in 1/4 inch slices and put in medium bowl, then cut your Mango in cubes. Mix all the ingredients together and add a little (1-2 tbsp) water to help the ingredients bind.

In a medium sized saute pan warm up the tsp of Olive oil and wait for the pan to get hot. Add all your ingredients and cover on Medium heat for 10-15 minutes. The mixture should be browned and sticky from the mango. Taste and feel free to add a little more spice or salt depending on your liking.  After 25 Minutes your Curry will be ready to eat.

Salad: Chop the Kale in a Large bowl, slice your green apple, avocado, and shallots. Mix with olive oil, salt, and vinegar.

Serve to your family or guests, and Enjoy!