I finally tried ZOODLES (I know I’m late to the party!), but trying out my Veggetti for the first time is officially a game changer. This year my husband and I have made a commitment (note I didn’t say resolution!) to prepare more plant-based meals at home. Given that we are now half way through a 21-day Daniel Fast, I’ve been busy experimenting in the kitchen have been meaning to try zucchini noodles (aka zoodles) for some time now. I’m not sure if I’ll ever eat regular spaghetti ever again. Choosing a plant-based source to replace your regular white or whole-wheat pasta is a great way to not only get in your veggies in, but to feel satiated for longer. Zoodles can be eaten raw and cold or heated slightly. I chose to toss the zoodles in a pan for about 5 minutes to soften and warm them up a bit before folding in the pesto. I’ve tried making my own homemade pesto before but never really liked the taste of pine nuts, so this avocado version offers a great nut-free and dairy-free alternative. If you’re looking for something fresh and zesty, yet light and creamy you have got to try this Avocado Pesto! Keep in mind that although the lemon juice will help preserve the avocado in the pesto, ideally you should consume it right away or at least within 24 hours to keep that fresh and zesty taste!
I also chose to sautee some tofu, kale and baby tomatoes and a dash of soy aminos to add on top to make this dish extra hearty. Remove the soy and this recipe becomes Paleo-friendly in a addition to being Daniel Fast approved. Here’s what you’ll need…
- 1 zucchini
- 1 ripe avocado
- 1 tbsp extra virgin olive oil
- 1 tbsp coconut aminos
- 1 glove of garlic
- 1/2 cup fresh basil
- The juice of 1 whole lemon
- Dash of salt & pepper
Tofu, Kale & Tomato Stir Fry:
- 1 tbsp grapeseed oil
- 1/4 cup of cubed tofu
- 2 handfuls of fresh or frozen kale
- 10 baby tomatoes sliced
- Mrs Dash Garlic & Herb seasoning blend
- Dash of soy aminos
- Wash and peel your zucchini. Using a Veggetti (or any other spiralizer) create the zucchini noodles, cutting them into smaller pieces as they form. Place the zoodles on a paper towel and set aside in a strainer.
- Add the avocado, garlic, coconut aminos, extra virgin oil, basil, lemon juice, salt and pepper to a blender or food processor (I used a Ninja). Blend until smooth and set aside.
- In a large pan, heat grapeseed oil and add tofu. Sprinkle with Mrs Dash seasoning before adding in the kale and tomatoes. Cook for about 5 minutes and set aside.
- Add zoodles to the same frying pan you just used to sautee the tofu. Allow the zoodles to cook for about 3-5 minutes (until they are soft but still firm). Place zoodles in a bowl to cool.
- Add the prepared pesto to the zoodles and stir all together. Then, place tofu mixture on top. Enjoy!
This recipe will make 1 serving so be sure to double it if you plan on sharing. 🙂
If you try this recipe, be sure to tag me @_alifit_ and hashtag #fitbygrace #wellbyfaith
I am a chocolate lover. I came across this recipe while scrolling through Instagram and was pleasantly surprised by the results. When I first kick started my healthy eating journey by completing the Whole 30 challenge, I was on the search for clean desserts that used natural sources of sugar but still had a decadent and moist texture. Hello zucchini brownies! Every ingredient in this recipe has nutritional benefits and you can indulge without feeling guilty or bloated afterwards.
- 1 cup organic almond butter
- 1 1/2 cup organic zucchini (peeled and finely grated)
- 1/3 cup organic maple syrup
- 1/3 cup organic raw cacao powder
- 1/3 cup organic applesauce
- 1 teaspoon organic ground cinnamon
- 1 teaspoon organic vanilla extract
- 1/2 teaspoon organic ground nutmeg
- 1 teaspoon baking soda
- 1 cup vegan/gf chocolate chips (Enjoy Life brand)
- Peel and grate the zucchini.
- Put all ingredients in a large mixing bowl and stir until well combined. (If using a flax egg, prepare it separately with 1 tablespoons of ground flax + 3 tablespoons of water).
- Pour into an 8 x 8 glass baking dish.
- Bake at 350 degrees for 30 – 35 minutes or until toothpick comes out clean.
This recipe will make approximately (16) brownies.
If you try this recipe, be sure to tag me @_alifit_ and has tag #fitbygracewellbyfaith
This recipe was adapted from The Healthy Family and Home
I have been obsessed with hemp protein and hemp hearts lately! (Check out my Hemp Matcha Morning Latte post if you haven’t already). Although I am not a vegetarian or vegan, I have been seeking plant based sources of complex protein. The high fibre and high digestibility of hemp protein makes it an ideal post workout source for athletes. The higher the digestibility of a protein, the more efficiently it can be used by the body.
The combination of oats (complex carb) walnuts (brain healthy fats) and cranberries (a sweet yet tangy treat) make this recipe a great option for on-the-go breakfast. Take 3 or 4 of these along with a banana and you’re good to go for the day! The texture is very thick and these will harden when baked, so if you’re looking for a more chewy texture try adding more almond butter and a bit of baking soda.
The other great thing this about this recipe is that you can add other seeds or super foods as you see fit! Being the chocolate lover that I am I would also replace the dried cranberries with chocolate chips to take it up a notch. You could also add gogi berries, raisins or even almonds. In typical ALIFIT fashion the recipe includes only 7 ingredients. Add the dry ingredients and the wet ingredients together and bake for only 10 minutes. Here’s how…
- 1.5 cups rolled oat (I like to use “Only Oats Wheat-Free Oats”)
- 1/2 cup dried cranberries
- 1 tablespoon vanilla hemp protein powder (I like to use the “Manitoba Harvest” brand)
- 2 tablespoons chopped walnuts
- 1 teaspoon cinnamon
- 1/2 cup plus 2 tablespoons almond butter
- 1 tablespoon 100% pure maple syrup
- 1 tablespoon raw honey
- Preheat oven to 325 degrees.
- In a large bowl, stir together oats, cranberries, protein powder, walnuts, and cinnamon.
- In a separate bowl, stir together almond butter and maple syrup.
- Pour wet ingredients over dry ingredients and mix well.
- Drop cookies onto a non-greased baking sheet and bake for 10 to 12 minutes.
If you try this recipe, be sure to tag me @_alifit_ and has tag #fitbygracewellbyfaith
This recipe was adapted from The Greatist
It’s Fall! And with the changing season and changing colours of the leaves comes the not so welcomed cooler temperatures and dark mornings. And let’s be real, some days can truly be a struggle to get up and get going in the morning with this new transition in seasons. I have never been a coffee drinker, but am a tea fanatic and am always interested in natural sources for a “pick me up”. A good London Fog or Matcha Tea Latte will often do the trick and give me an extra pep in my step in the morning. I recently discovered that David’s Tea sells Matcha Tea Lattes for 25 cents less than the local Starbuck— Yes. That’s right. A whole 25 cents. The quality of the matcha is also much better and more pure since the premixed Starbucks Matcha is also pre-sweetened. An alternative of course is to take that time and effort to make your own Matcha Tea Latte at home. I challenge you to get up a bit earlier and try this recipe!
- 1 cup organic unsweetened almond milk
- 1 tsp matcha green tea
- 3 tbsp hemp hearts
- 1 tbsp coconut oil
- 4 drops stevia or 1 pack granulated stevia
- Pinch of ionized sea salt
- Cinnamon (optional)
- Heat your almond milk on the stove top
- Combine almond milk with all other ingredients and blend
- Pour and sprinkle with some cinnamon on top!
Matcha will not only provide a clean source of energy (minus the crash associated with coffee) but it is also packed with the health benefits of catechin antioxidants which are one of the most potent cancer fighting antioxidants. The hemp protein adds a significant source of plant-based protein and fibre with only 3 tbsp providing 10g of protein. Not to mention the nutty flavour that is conducive to the sweater weather comfort of the season. The unique form of saturated fats in coconut oil also give you a metabolism boost and supports fat burning in the body. And the sprinkle of cinnamon all adds to the luxurious feeling of this scrumptious latte.
If you try this recipe, take a picture and tag @_alifit_ on Instagram with the hash tag #fitbygracewellbyfaith for a chance to win a tin of Matcha Green Tea. The winner will be announced November 30th!
Cheers and happy sipping,
This recipe was adapted from a segment called How to get that Java Jump without the Coffee on The Social.
It’s late at night. You’re craving something sweet and decadent but don’t want to overindulge before bed. Story of my life! In these instances my go-to recipe are CHOCO-CHIP NUT BUTTER COOKIES (see recipe below). It’s the perfect combination of sweet and salty and they’re so decadent you only need 1 or 2 cookies to satisfy a craving. The healthy omega-3 fatty acids, protein, and fibre in the nut butter will help you feel full, while the chocolate satisfies your sweet craving. Only 10 minutes to make and 10 minutes to bake!
- 1 cup of the nut butter of your choice (I usually use peanut butter or almond butter. You can also use sunbutter if you’re allergic to nuts)
- 1 egg
- 1/4 cup raw honey
- 1/2 cup dark chocolate chips
- 1/4 cup flax meal
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Optional: Cinnamon
- Preheat oven to 350 degrees
- Mix all of the ingredients together in a large bowl
- Form small balls and place on a baking sheet
- Bake for 10 minutes
Makes about 1.5 dozen cookies