eat clean

Mango Pineapple Kale Smoothie

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I recently bought a plant-based protein powder with a flavour that I hadn’t had before, Coconut Almond, and this was the first smoothie I tried it in… it was sweet and delicious!

The protein powder I used is Vega One’s All-In-One Nutritional Shake. This plant based protein powder is vegan, gluten-free, has no added sugar, and is made with whole food ingredients. A single scoop has 20g of complete protein, 6 servings of greens, and is full of antioxidants, probiotics, fibre, and omega-3 fatty acids.

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Mint and Roasted Chickpea Salad

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Nothing says fresh like mint, right? I had some leftover mint from my Watermelon and Mint Lemonade and came up with this salad. I have a feeling it’s going to become my summer staple when I don’t have a lot of time or brainpower to come up with a meal, because it’s so fresh and light, while also filling me up.

You’re getting a big serving of greens from the salad, plus a healthy amount of fibre and protein from the chickpeas and peas. On top of all that, the fresh mint adds a lot of flavour.  Yum! (more…)

Roasted Chickpeas

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Roasted chickpeas are awesome because you can eat them alone as a delicious and satisfying snack, or you can add them to many different meals (like this pizza, salad, pasta or wraps) as a way to add flavour, texture, fiber and protein!

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Matcha Green Tea Smoothie

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I’m going to continue showing matcha green tea some love with my second matcha recipe of the week! This smoothie is full of other great ingredients too, including the protein filled spirulina and chlorophyll packed wheat grass.

Matcha is 10 times more beneficial than green tea in terms of its nutritional value and antioxidant content. It is made of straight, stoneground tea leaves, so you are consuming the entire leaf. The tea leaves are grown in the shade, which results in increased chlorophyll levels, turns the leaves a darker shade of green, and causes the production of amino acids. These altered growing conditions result in matcha having a sweeter taste than normal green tea.

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Turmeric Baked Potato Chips

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After I made fermented ketchup, I needed to make something to eat it with! I was going to make regular french fries, but I decided to try something new, and ended up with these crispy turmeric baked potato chips!

Turmeric is flavourful and good for you! The golden coloured spice is said to contain a wide range of antioxidant, antiviral, antibacterial, antifungal, anticarcinogenic, antimutagenic and anti-inflammatory properties. Turmeric is fat-soluble, so to aid in its absorption it is important to eat it with some form of tasty fat! The oil that is added to these chips does just the trick!

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Matcha Coconut ‘Nice’ Cream (DF)

FullSizeRender-17Nice cream is an easy, dairy free version of ice cream! The base of nice cream is just frozen bananas and some almond milk, and then you add whatever other ingredients you want. For this nice cream I flavoured it with matcha green tea, coconut, vanilla and honey.

Matcha is 10 times more beneficial than green tea in terms of its nutritional value and antioxidant content. It is made of straight, stoneground tea leaves, so you are consuming the entire leaf. The tea leaves are grown in the shade, which results in increased chlorophyll levels, turns the leaves a darker shade of green, and causes the production of amino acids. These altered growing conditions result in matcha having a sweeter taste than normal green tea.

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Red Pepper Pasta (V, GF, DF)

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Red Pepper Pasta

When I saw the recipe for this Red Pepper Pasta from The Minimalist Baker on Pinterest, I was all over giving it a try.

For some reason, I’ve found roasting peppers intimidating. My sister makes a mean pizza with roasted peppers, but that step always worried me because I felt like they were a step away from catching fire in the oven. After making this dish, I realize how incredibly untrue and irrational that fear was, because roasting the peppers was the easiest part of the process. You just leave them in the oven to do their thing. So, lesson learned, there’s no room for fear in the kitchen (except maybe when using the food mandolin…) because these roasted peppers add so much flavour to the dish, can’t wait to make them again!