WELCOME TO ANDILAND™
Two portobella mushroom caps (bake these first for about 20 min with the oven at 350 degrees)
After they are tender, added spaghetti sauce, vegan mazzarella cheese, spinach, red onion and vegan parmesan & baked for about 5-10 more minutes until cheese is melted.
The pizza: mashed up avocado, chili, tomato, fresh mixed greens from the boulder farmers market, daiya vegan cheese and spinach. Bake in the oven at 425 for 15-20 minutes (until golden brown and cheese is melted) Serve right away.
Chili recipe linked below
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I spread avocado on the bottom for the first layer, then added spaghetti sauce.
Mixed greens from the Boulder Farmers Market on top, tomatoes, cucumber and on one half I added Daiya vegan mozzarella cheese. I drizzled this pizza with balsamic vinegar.
Crusts found at Whole Foods Market in the frozen pizza section, $4.99 for two crusts.
Two stuffed portobello caps with:
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Kale
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Jalapeños
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Garlic spaghetti sauce
(Balsamic to taste)
Added some steamed carrots on the side (steamed in a rice cooker for 8min)
:
Kale
Spinach
Mixed greens
Carrot noodles (with a veggie noodler)
[steamed for 5min in rice cooker]
1/2 Chopped avocado
1/2 boiled artichoke heart
Pumpkin seeds
Nutritional Yeast
Balsamic Vingar
Cholula
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Spinach
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Kale
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Mixed Greens
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Avocado
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Red onion
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Black beans
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Artichoke hearts
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Nutritional yeast
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Pumpkin seeds
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Cholula
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Spinach
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Carrots
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Pumpkin Seeds
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Red Onion
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Nutritional Yeast
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Sliced Avocado
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Balsamic Vinegar
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Orgain chocolate protein (2 scoops)
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Frozen Mixed berries
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Agave
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Cinnamon
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Spinach
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Water for liquid
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Ice (optional)
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Steamed Carrots
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Spinach
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Pre-cooked lentils
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Vegetable broth
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Red pepper flakes
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Balsamic Vinegar
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Nutritional Yeast
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A splash of Apple Cider Vinegar
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Tamari (soy sauce substitute)
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Cholula
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Himalayan pink salt
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2 scoops Orgain Chocolate protein powder
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1/2 banana
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1/2 Kiwi
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Splash of Organic Agave
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1/4 cup oatmeal
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Water to help blend and for thick/thiness (personal preference)
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Handfull of Spinach
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Blend this all together & pour into a bowl. Remainder of banana, kiwi, and a handfull more of oatmeal to the top
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Steamed carrots (10 min)
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Spinach
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Sauteed red onion, broccoli, and jalapeños in coconut oil
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1/2 an avocado
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Hemp seeds\
Added Tamari, balsamic & mustard to taste.
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Cut up bananas and freeze them.
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Mix frozen bananas with enough water or coconut/almond milk so that it blends together, but not so much that it makes the consistency too thin. The point is for it to be eaten with a spoon like ice cream.
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Mix in two scoops of Orgain Chocolate protein powder
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Blend and put in the freezer for after dinner, or a later night snack
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Serve and add more chopped bananas and honey (or Agave) on top
MANGOS are loaded with Vitamin C
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Spinach
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Steamed carrots (8min)
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Boiled until soft black lentils
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Chopped mango
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Cholula
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Balsamic Vinegar
Salad options never end!
Avocado toast is always a great snack idea. I will have two pieces and make it a meal sometimes too. I add Cholula to it for some added spice.
There are many times where I will add cucumber, or other veggies and it basically becomes a toasted sandwich.
I like whole wheat breads with as much protein as I can find on the label. I also look for the USDA stamp when shopping for bread.
-Mixed greens
-Noodled carrots
-Red onion
-Lentils
-Cucumbers
-Avocados
-Balsamic Vinegar
Cut butternut squash in half and bake in the oven for around 45 min (check with fork and bake until the fork can poke through with ease.)
Soak dried black beans overnight, boil in water to soften.
While steaming quinoa- cut 3 carrots, a small bunch of cauliflower, two mushrooms and took a leftover 1/3cup of black beans and sauteed these together.
Carrots and cauliflower take longer to cook so I put them in first with some coconut oil.
I had some leftover organic granola from my trip to florida and added it to the top of this protein shake/smoothie.
-Two scoops Orgain Chocolate protein powder
-Handfull of blueberries
-Hemp shells
-1 banana
-Coconut milk
-Water
Half of a red pepper stuffed with
-black beans
-red onion
-daiya vegan cheese
Chopped zucchini on the side on the same pan (bake in coconut oil)
bake in the oven until cheese is melted and pepper is hot, and zucchini is cooked (about 10-15 min at 425)
Start baking mini sweet potato about 5-10 min prior and continue to bake while you are baking the pepper and zucchini.
While this is baking I put together a salsa including:
-cucumber
-more red onion
-more (cold) black beans
-hot sauce
-Quinoa
-Small Sweet Potato
-Zucchini
-Red Peppers
-Orange Peppers
-Black Beans
-Habanero Sauce
I baked the veggies and beans in the oven along side the sweet potato for about 10-15 min at 425 degrees.
Mixed mustard greens and spinach
Red Onion
Orange Pepper
Cucumber
Gabonzo beans
Quinoa
Balsamic
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steamed pinto beans mashed up to make them mushy.
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lettuce
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sauteed red and yellow peppers
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red onion
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cucumber
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organic salsa
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habenero sauce
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homemade guac
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vegan daiya cheese
Oatmeal
Honey
Strawberries
Blueberries
Dried fruit & nut mix (dried cranberries, raisens, cashews, peanuts, almonds)
A couple drops on my Copaiba essential oil
I ate this with a huge glass of water with lemon essential oil in it. This breakfast keeps me for a few hours!
Corn tortilla shells
Green cabbage
Pealed carrots
Red onion
Cilantro
added quinoa and avocado to each taco.
mixed a vegan blue cheese and Cholula together to make the sauce.
I used the left over veggies I chopped for a salad with quinoa and avocado for a different meal.
Lettuce
Kidney beans
Cucumber
Vegan Daiya cheese
Red Onion
Avocado
Tomoato
Habanero sauce
Different colored mini peppers stuffed with Daiya cheese, black beans, and chopped onions (similar to the stuffed peppers I made in a previous recipie) Chopped zuccini- bake for 15-10 min in coconut oil at 425 degrees (this may vary depending on your oven, watch the veggies, when they are getting soft and slightly browned, they shoud be good.
Added a homemade salsa on top: cucumber, onion, cold black beans, hot sauce, and a splash of balsamic to give it some liquid affect.
Ate half for dinner and half for lunch the next day.
Quinoa
Purple Sweet Potato
Lettuce
Avocado
Green Cabbage
Black Beans (made from dried beans)
Red Onion
Cauliflower
Steamed carrots, Cholula and Balsamic to taste
Rainbow Quinoa
Black Beans (dried-cooked)
Green Pepper
Red Onion
Celeryh
Sweet Potato
1/2 Avocado
Three Kale Chips (baked until crispy- salted and tumeric sprinkled, cooked with coconut oil)
Balsamic Vinegar
Jalapeño Mustard
Kale
Red Onion
Sweet potato
Cucumber
Peanuts
Green Beans
Corn
Caribbean seasonings
Sweet potatoes
Kale
Apples
Avocado
Red Onion
Cannellini Beans
Chili Beans
(any beans will do, these were delicious and organic and on sale)
Salted with pink sea salt.
Mixed greens, edamame, rainbow quinoa, hemp hearts, cucumbers, kidney beans, red onions. (Add veggies to you liking, the more flavor the better
Lettuce
Kale
Black Beans
Red Onion
Avocado
Cholula
Get quinoa/rice noodles/base of choice cooking while you prep
Mix raw into a bowl:
Kale
Rainbow shredded carrots
Red Onion
Garbonzo beans
Green pepper
Fry this all in a coconut oiled wok or big pan (make sure it's HOT before putting veggies in)
Once cooked, add in organic peanut sauce(I will be making my own version but for now I just used a store bought organic peanut sauce)
Ingredients that go on top stay raw:
Chopped celery
Rainbow shredded carrots
Cilantro
Pink sea salt
Roasted cauliflower with caribbean jerk hot sauce from Whole Foods.
Paired with an avocado to level out spice, also a chia seed dressing on the side to cool things down. Simple,delicious, and filling! Had a nice cold fruit and kale smoothie with this dinner.
SNACK ATTACK
Spinach
Red Onion
Black Olives
Almonds
Dried Cranberries
Edamame
Balsamic Vinegar
Flax waffles with PB & strawberry jam.
Banana
Strawberries
Pinto Beans
Home-made salsa
Celery
Tomatoes
Zuchinni
Celery
Kale
Red Onion
Heirloom Tomatoes
Cucumber
Pueblo Pepper
Cholula
Balsamic Vinegar
Cucumber, Kale, Peanuts, Sunflower Seeds, Almonds, Raisins, Pumpkin Seeds, Cashews, Caliuflower
In the cashew mayo:
Cold pressed sunflower seed oil
Soaked Cashews
Pink Sea Salt
Maple Syrup
Peprika
Garlic
Turmeric
Water
Dressing:
Cold Pressed Sunflower seed oil
Paprika
Fresh chopped Garlic
Pink Sea Salt
Turmeric
Cumin
Chia Seeds
Poured over a bed of:
Zuchinni noodles
Cucumber
Celery
Fugi Apple
Avocado
Wrawp:
Avocado
Kale
Cherry Tomato
Cucumber
Zucchini
Red Onion
Green Pepper
Sauerkraut
Chipotle season mix
Dehydrated some sweet potato chips (6hours)
Click HERE to find dehydrator of your own!
2 scoops Orgain chocolate protein powder
Cinnamon
Dried coconut
Coconut milk
Chia seeds
Banana
Ice
H2O
Most of the time when I am food prepping I like to lay everything out like this so I can just grab from the chopped veggies to make whatever meals I am making for the week. This prep involved stuffed bell pepper sandwiches, zucchini salad, collard green wraps, sushi, and chopped pineapple for snacking and shakes!
I have been on a roasted veggie kick! I love, love, love homemade roasted sweet potatoes, cauliflower, carrots, broccoli, and more. I usually make a homemade guac (avocado, lime, cilantro, tomato, red onion, salt) to dip my veggies in. Also on this plate are some flaxseed crackers, and some delicious bean dip!
This is the sushi I prepped from the other day. I used Organic dehydrated seaweed wraps, quinoa, avocado, cucumber, red pepper, sweet potato, and dipped it in coconut aminos (a great soy sauce alternative)
Roasted carrots, zucchini, broccoli, and kale. Seasoned with pink sea salt, garlic powder, and cayenne.