The Glowing Fridge
menu icon
search icon
×

Berry Maca Vanilla Smoothie and WIAW


Healthy Berry Maca Vanilla Smoothie - Vegan - theglowingfridge.com

Good morning! Happy What I Ate Wednesday! I also just had to share this new smoothie creation I came up with. It’s too delicious and healthy to be kept a secret! Meet the Berry Maca Vanilla Smoothie. This superfood smoothie tastes just like a milkshake with its creamy texture. What the heck is Maca you ask? Don’t worry I will list the wonderful benefits below 😉

Remember when you were little and getting a McDonald’s shake was the best treat ever? Maybe with fries on the side? Haha. This smoothie brings me back to those days. But today it has been done vegan style! Dairy-free, chemical-free, fake-ingredient free, and best of all cruelty-free. I found a new way to cover up the Maca taste too! By using vanilla extract. You can find Maca powder at Whole Foods or on iHerb here. I like the Navitas Naturals brand because its organic and raw. 

What is Maca root powder? It has been a miracle superfood to the Andean societies for thousands of years with an earthy, nutty taste. It comes from the cruciferous family, and has been used as a source of nourishment and healing.

Benefits of Maca?

  • Instant boost of energy, Increase in Stamina, Fights Fatigue
  • Vitamin-Packed with B vitamins, Vitamin C, Calcium, Iron, Phosphorus
  • Many Essential Minerals
  • Plant Sterols and Phytochemicals
  • Fatty and Amino Acids
  • Stress-fighting Adaptogens
  • Alkaloids to nourish the Endocrine System
  • Boosts Libido

I’m guilty, I love any superfood kind of powder. Maca has amazing benefits, I love adding it in when I can. Try adding some to your next smoothie or make my Berry Maca Vanilla smoothie below and let me know what you think.

Time for What I Ate Wednesday: I had my usual glass of warm water with fresh lemon juice and I have been adding some lime juice in too, limes have more antioxidants than lemons.. who knew? I also had a cup of coffee with some almond coconut milk and coconut sugar. Marty was in a rush so I made a quick green juice with Lacinto Kale, Spinach, Celery, Cucumber, Apple, Ginger, Lemon and Lime juice and water with ice. I like to blend it instead of juice it to keep all the fiber and nutrients from the skin of the fruits and veggies. I have been getting super fast at making green juices/smoothies! And I am so thankful for my Blendtec Blender  I use it at least twice a day. It is a lifesaver, unlike all my other blenders that have broken within a couple months of purchasing them. The Blendtec is pricey but seriously worth every penny, especially living this lifestyle. I know the Vitamix is comparable as well.

 

Green Juice 

I was starving like a half hour later so I listened to my body and had some oatmeal made with almond milk and topped with coconut, raspberries, mulberries and cinnamon. Yummy! White mulberries get a thumbs up. (Not the best picture, I know)

 Oatmeal with berries

 

Lunch was way later as that oatmeal kept me pretty full. But I was craving a smoothie, hence the Berry Maca Vanilla Smoothie! I had a huge mason glass jar full of it. I snacked on some almonds too.

 

Healthy Berry Maca Vanilla Smoothie - Vegan - theglowingfridge.com

 

Dinner was a large salad with spring mix, spinach, quinoa, red cabbage, avocado, yellow tomato, red onion and hemp seeds. I made a quick dressing too with lemon juice, tiny bit of olive oil, apple cider vinegar, turmeric, sea salt and pepper. Marty had a few bites of my salad but usually when I have salad I have to make something else for him. He’s not a salad type of guy ha. I have yet to meet a guy who will eat only a leafy green salad for dinner. He had a couple leftover tempeh wraps with some fresh veggies.

 

Glowing Fridge Salad 

And here is my new smoothie recipe!! Enjoy!
 

Berry Maca Vanilla Smoothie - Vegan - theglowingfridge.com

Healthy Berry Maca Vanilla Smoothie - Vegan - theglowingfridge.com

 Makes 1 large mason jar serving (like the picture above) or 2 smaller servings. 

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Berry Maca Vanilla Smoothie

  • Total Time: 5
Print Recipe

Description

Vegan

Ingredients

Scale
  • 2 frozen bananas
  • 6 fresh strawberries
  • handful of frozen mixed berries
  • 2 teaspoons maca powder
  • 1 teaspoon vanilla
  • 1 3/4 cup almond milk

Instructions

  1. Add all ingredients to a high-speed blender and blend until smooth and creamy.
  2. Enjoy!

Notes

  • Makes 1 large mason jar serving or 2 small servings.
Recipe Card powered byTasty Recipes

 

Chia Chocolate Pomegranate Pudding

Chia Chocolate Pomegranate Pudding with Coconut Whip - Vegan - theglowingfridge.com

Hey guys! Happy Monday, hope you all had a fun weekend. Mine was pretty relaxing! I didn’t get any sun like I wanted, thanks to the wonderful Chicago weather 😉 it was cloudy all day Saturday and Sunday was too cold to lay out, of course! But thats alright, I know I have plenty of time to get my tan on. We ended up taking our pups to the dog beach Saturday, it made me so happy to see Chuy running around and playing with the other dogs, he was basically smiling and absolutely loving life. The dog beach was PACKED! You could get side swiped at any moment from dogs running every which way, and I definitely did a few times hah. Honestly it was kind of nerve-racking, but so fun to see all the dogs in their element. Taz is terrified of any dog other than Chuy so he would shriek anytime a new dog came near him. I don’t know why! Maybe because he is only 4 pounds and most dogs there were over 100 pounds and could gobble him up, thinking he was a squirrel? Haha. I ended up holding him a lot, he is my baby!! At least he is becoming more socialized. 

Later that day we walked to a small specialty health food store nearby and picked up some of my favorite products (chia seeds, unsweetened shredded coconut, gogi berries and vitamin B12) and a few new ones that I have never tried before, like white Mulberry berries and liquid aminos (a soy sauce replacement) I think I will be making some plant-based stir-frys soon! I see pictures of oatmeal recipes topped with Mulberries all the time, any other ways you guys like to use them? They are good just alone as a snack too. Let me know, I would love some tips 🙂 

And now on to the Chia Chocolate Pomegranate Pudding with Coconut Whip! I was ready to make something new with my chia seeds. Since going vegan, I have tried so many new recipes I would never have tried before! I did use chia seeds before in smoothies and oatmeal but I never tried making chia pudding. Chia seeds are not for everyone, they soak up all the liquid and become gel-like. Some love it, some hate it. It turns into a strange texture that takes some getting used to. But the benefits totally outweigh the peculiar texture.

Why Chia??

  • Rich in omega-3 and packed with antioxidants for anti-aging benefits (more antioxidants than flaxseeds)
  • Full of soluble fiber to keep you fuller longer
  • Provide sustainable energy and balance blood sugar
  • Easily digestible form of protein – 2 tablespoons = 3 g of protein!
  • Rich in calcium, iron and vitamin C
  • Raw, gluten-free

Basically, it’s a superfood that can be added to anything! Think oatmeal, yogurt, smoothies, smoothie bowls, popsicles, salads, soups, stir-frys, chia fruit water and lastly, pudding! The seeds have no flavor making them very versatile. They can soak up any flavor!  

My recipe is on the sweeter side as I was craving everything and anything chocolatey and sweet. I could have eaten an entire bag of chocolate chips. So if you like chia and pudding and chocolate with a hint of pomegranate, then this recipe is for you. And of course I had to add some coconut whipped cream on top for more creamy sweetness, totally optional! I then topped the chia with cacao nibs and more pomegranate seeds! This recipe is fairly simple and will satisfy your sweet cravings while providing nutritional benefits. Score!

 

Chia Chocolate Pomegranate Pudding with Coconut Whip - Vegan - theglowingfridge.com

Chia Chocolate Pomegranate Pudding with Coconut Whip - Vegan - theglowingfridge.com

 

Chia Chocolate Pomegranate Pudding with Coconut Whip - Vegan - theglowingfridge.com


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chia Chocolate Pomegranate Pudding with Coconut Whip

  • Prep Time: 20
  • Total Time: 20 minutes
Print Recipe

Description

Vegan

Ingredients

Scale
  • Pomegranate Layer: 1 pomegranate (or 1/2 cup of pomegranate seeds)
  • 1 cup unsweetened vanilla almond milk
  • 1/4 cup chia seeds
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • Chocolate layer: 1 1/2 tablespoons cacao powder
  • 1 cup unsweetened vanilla almond milk
  • 1/4 cup chia seeds
  • 1 ripe banana, mashed (optional)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • *1 can coconut milk – refrigerated overnight (or 8 hours)
  • 2 teaspoons sugar (I used coconut sugar. Cane or raw sugar is good too)
  • 1/2 teaspoon vanilla extract
  • Cacao nibs or chocolate chips for topping

Instructions

  1. Cut pomegranate in half and remove seeds with hands (the color will not stain fingers, it washes right off) You should be left with about 1/2 cup of pomegranate seeds.
  2. Add 1/4 cup of the pomegranate seeds to a blender along with the almond milk. Blend until smooth. Pour into a small bowl. Add the chia seeds, maple syrup and vanilla extract. Whisk until smooth. Add in leftover pomegranate seeds and whisk. I like to taste bursts of pomegranate in my pudding. You can add all the seeds to the blender instead if you want. Refrigerate for 1-2 hours or overnight, until it reaches the consistency you like.
  3. In another small bowl, add cacao powder, almond milk, chia seeds, mashed banana, maple syrup and vanilla. Whisk until smooth. Refrigerate for 1-2 hours or overnight.
  4. Meanwhile, prepare the coconut whipped cream. Remove can from refrigerator and remove top. While in the fridge, the milk separated from the water on the bottom. We will only be using the white creamy part on the top. Save the coconut water on the bottom for a smoothie! Scoop out the white part into a medium-sized bowl. Add the sugar and vanilla and whisk until smooth and creamy. Can be placed back in refrigerator, covered, until the pudding is ready.
  5. When the chia pudding is ready, layer into 2 dessert glasses, add coconut whip and any toppings and enjoy!

Nutrition

  • Serving Size: 2
Recipe Card powered byTasty Recipes

Sweet Potato Quinoa Protein Bowl with Avocado Lime Sauce

Sweet Potato Protein Bowl with Avocado Lime Sauce- Vegan - from theglowingfridge.com

Happy Friday! I can’t wait to do nothing this weekend… if doing nothing means laying in the sun at the beach and relaxing 😉 That’s the plan and it sounds pretty perfect to me. We could use some relaxation time after last weekend where we went non-stop from Friday night to Sunday night. And I am feeling unusually pale, not that being pale is a bad thing! But I do love a nice sun-kissed bronzy glow during summer. Even during the winter months, I am slathering on my sunless tanner! I know, I know, don’t judge me. I just feel better with some color (who doesn’t?!!)

I am lucky though that my skin tans well in the summer months. My parents are at our lakehouse every weekend during the summer and my dad is already dark. And I mean really, really dark. We joke that he’s part Cherokee indian or something because its that deep red-brown tan, I can’t get half of the tan that he gets! He is outside for a short time and BOOM, he is tan. Dad, I want your tan!

Today I have a protein-packed, veggie-packed recipe to share! I’ve been loving sweet potatoes lately so I whipped up this southwestern inspired bowl of protein veggie quinoa goodness. Leftovers are a necessity in this house. Marty sometimes eats leftovers for breakfast (is that weird? haha) with the usual smoothie/green juice and I love leftovers for a quick lunch. And this recipe makes plenty for leftovers or more mouths to feed! It serves about 5. I have been working out more intensely the past few weeks, as so many are, so it’s important to re-fuel your body with balanced nutrients! This meal sure is balancing, tasty and filling. And yes, thats kale you see in that bowl!

 

Sweet Potato Protein Bowl with Avocado Lime Sauce - Vegan - from theglowingfridge.com

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Potato Quinoa Protein Bowl with Avocado Lime Sauce

★★★★★ 5 from 1 reviews
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
Print Recipe

Description

Vegan, Nut-Free, Soy-Free

Ingredients

Scale
  • 2 large sweet potatoes (about 4 cups) cut into cubes
  • 1 teaspoon olive oil
  • pinch of sea salt and black pepper
  • 1 cup uncooked quinoa (about 3 cups cooked)
  • 2 cups water
  • 1 tablespoon olive oil
  • 1/2 of a red onion, finely diced
  • 3 cups kale, stems removed and chopped
  • 1 red bell pepper, diced (any color is fine)
  • 1 15oz. can black beans, drained and rinsed
  • pinch of sea salt and black pepper
  • 1 clove garlic
  • fresh lime juice from 3 limes
  • 1/2 of a ripe avocado
  • pinch sea salt and pepper
  • 1/4 cup cilantro (optional)
  • 1/2 of a jalapeño (optional)

Instructions

  1. For Sweet Potatoes: Preheat oven to 400 degrees. In a medium bowl, toss around sweet potatoes with 1 teaspoon olive oil. Season with pinch of sea salt and black pepper.
  2. On a foil-lined baking sheet, spread out sweet potatoes evenly and bake for 30-35 minutes until edges are browned and potatoes are soft.
  3. For Quinoa: Meanwhile, place 1 cup quinoa and 2 cups water in a 1.5 quart saucepan, bring to boil. Reduce heat to simmer, covered, for 10-15 minutes, until soft. Fluff with fork.
  4. For Veggies: In another saucepan, heat 1 tablespoon olive oil on medium-high heat and add in red onion. Sauté onion for about 3 minutes, then throw in kale and red pepper. Add sea salt and black pepper, to taste. Sauté for about 3-5 more minutes and turn off heat. Fold in black beans and set aside.
  5. For Dressing: Meanwhile, in a blender or food processor, add garlic, lime juice, avocado, sea salt & pepper, cilantro and jalapeño. Blend until smooth consistency.
  6. Fold in cooked sweet potatoes to sauce pan with veggies. Serve warm or at room temperature, over quinoa, with avocado dressing on top! Enjoy!

Notes

  • Will keep in refrigerator for 1-2 days. I did not reheat the avocado sauce.

Nutrition

  • Serving Size: 5
Recipe Card powered byTasty Recipes

Detox Fruit Water and What I Ate Wednesday

Happy Wednesday loves! This week is going by pretty fast.

Today I’m sharing this fruit-infused detox water to quench your thirst and keep you hydrated throughout the upcoming summer months! Of course, its What I Ate Wednesday too, I just couldn’t resist. I’m sure you’ve seen this fruit water alllll over Pinterest. How have I not tried this until now?! I’m sharing my fave combinations with you, but there are so many ways to mix it up.

Basically, just throw (yes throw hah) your favorite fruits in a mason jar with some herbs, cool water and voil?! Your new water creation looks beautiful and tastes soo soo refreshing! Detox Water recipes are below, after What I Ate Wednesday.

 

Detox Fruit Water - Refreshing, Hydrating and Supports the Detox Process - from The Glowing Fridge 

Before breakfast, you already know I start out with a large glass of water with fresh lemon juice and then some coffee with almond milk and coconut sugar! Instead of my usual smoothie or green juice, I had a HUGE plate of watermelon and grapes. I just did not feel like making a smoothie at all and I am learning more about food combining, so I thought I would try a huge plate of fruit instead. I definitely could not finish all of it though, I ate about half and saved the rest. Why did I put so much fruit on the plate??!! I have no idea.. haha. I got ahead of myself. 

Detox Fruit Water - Refreshing, Hydrating and Supports the Detox Process - from The Glowing Fridge

 

I snacked on some pumpkin seeds and a larabar too, after breakfast. For lunch, I made a simple veggie pita! Inside was cucumber, red pepper, spinach, purple cabbage and dijon mustard. Then some carrots and hummus on the side. And my detox fruit water!! YUM! Chuy snuck in the picture too. 

 

Detox Fruit Water - Refreshing, Hydrating and Supports the Detox Process - from The Glowing Fridge

 

I was scrolling through instagram and came across a competition hosted by @LoveLiveRaw and I could not resist! The competition was to make her Raw Crunchy Snickers Shake, then take a picture and tag her on your insta photo with the #makemyshake hashtag. I believe the competition is still open if you want to check it out or try for yourself. Which I totally recommend because this shake is to die for!!!! Seriously. You can find the recipe on her instagram page. I want to say I made this shake for Marty because he could live off of snickers but lets be honest, I had about half of it. He had to put his family dog down in the afternoon so he was sad about that 🙁 and I thought this could cheer him up a bit. Her name was Lulu, she was a black lab, but more like a big black bear because she was huuuuge!!! And the sweetest dog too. But here is my Snickers creation. Nom. 

 

Raw Vegan Snickers Shake - from The Glowing Fridge

 

I forgot to take a picture of dinner! It was pretty late though and nothing new, really. Just a romaine salad with grape tomatoes, red onion, black olives, avocado and a couple pieces of tempeh. With a simple vinaigrette dressing. 

Now onto the Detox Fruit Water. You will love the flavor the fruits and herbs add to the water!! There are so many ways to make this too. The water on the left is strawberry, blueberry and mint. The water on the right is watermelon, cucumber and rosemary. Next time I may try lemon slices with orange slices. What is your favorite combo?! Stay hydrated and enjoy!

Detox Fruit Water - Refreshing, Hydrating and Supports the Detox Process - from The Glowing Fridge 

 

 

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Detox Fruit Water – Blueberry, Strawberry and Mint

Print Recipe

Ingredients

Scale
  • 5–6 strawberries, sliced
  • Handful of blueberries
  • 5 fresh mint leaves

Instructions

  1. Fill your mason jar about 3/4 of the way full with fresh, cool water.
  2. Add all your ingredients and start sippin!
Recipe Card powered byTasty Recipes

 

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Detox Fruit Water – Watermelon, Cucumber and Rosemary

Print Recipe

Ingredients

Scale
  • 8 cucumber slices
  • 6 watermelon cubes
  • 3 rosemary leaves

Instructions

  1. Fill your mason jar about 3/4 of the way full with fresh, cool water.
  2. Add all your ingredients and start sippin!
Recipe Card powered byTasty Recipes

 

 

Effortless Roasted Asparagus

Roasted Asparagus Recipe - from theglowingfridge.com

Hey friends! Hope you are having a fabulous Monday morning! Last night I had family over to celebrate my grandma’s 87th birthday. She is a tough cookie, still goin’ strong at 87! We had the best time, its too bad the Blackhawks lost!! We are huge Hawks fans over here! Anyway, when I have people coming over, I go into crazy woman mode. Watch out. Everything has to be clean and perfect, even if its just family. I am not sure why I get obnoxious, I just like knowing its clean from top to bottom and then my mind can be at peace. So much of my weekend was spent cleaning, preparing, buying gifts and then more cleaning. You know how it goes. Living in a house comes with a never ending job of to-do lists and projects! By no means am I complaining but I am definitely still adjusting to house vs. small apartment haha. So. Much. Work. Sometimes I stomp around the house pouting and asking Marty if we can hire some help because I just can’t keep up.  And I don’t even have kids! Sigh… 

Funny side note: I had just finished cleaning the living room and then came back to check on Taz a few minutes later (he can be a troublemaker these days!) and all I see is the white stuffing from a brand new stuffed animal toy and his adorable little face staring at me while he has the stuffed animal head in his mouth. The stuffing was flying around everywhere!! On the couch, all over the freshly vacuumed rug, in every corner of the room basically. I don’t know how a little 4-pound puppy can make such a mess but I just had to laugh. Because of course that would happen right?! Thinking back, I should have taken a picture. How can I be upset at that precious little guy though?! Taz and Chuy snuggle together now too and it melts my heart. 

 

 

Aside from the cleaning and prepping of the house, I made a few of my fave recipes throughout the weekend like my go-to Effortless Roasted Asparagus! Which I have been wanting to share because there’s nothing to it really. Asparagus makes for the perfect side, I also lay it over my salads for lunch or just eat it by itself! Sometimes, simple is best. When in doubt, roast some asparagus and you will be set. Nothing new or special about roasted asparagus, I know, but sometimes you just need a recipe to go off of or to be inspired from! I love when it has just the right amount of crunch too, I hate when it’s mushy! So here it is, hope you enjoy 🙂 

 

Roasted Asparagus Recipe - from theglowingfridge.com

 Roasted Asparagus Recipe - from theglowingfridge.com

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Effortless Roasted Asparagus

  • Total Time: 15
Print Recipe

Ingredients

Scale
  • 1 bunch of asparagus
  • 1/2 – 1 tablespoon olive oil
  • pinch of pink sea salt
  • pinch of ground black pepper
  • 1 tablespoon hemp hearts

Instructions

  1. Pre-heat oven to 400 degrees.
  2. Rinse asparagus under water and pat to dry. Cut off ends of asparagus (appox. 1-inch).
  3. Lay foil over a baking sheet and spread asparagus out evenly on baking sheet.
  4. Drizzle olive oil over asparagus and then spread asparagus around on foil to make sure all sides are lightly covered in oil.
  5. Drizzle with pink salt and pepper, to taste.
  6. Roast in oven for about 12-15 minutes, depending on your oven. Don’t leave it in too long or it will lose it’s crunch.
  7. Remove from oven and sprinkle some hemp hearts on top.
  8. Enjoy!

Nutrition

  • Serving Size: 3
Recipe Card powered byTasty Recipes

Low Fat Vegan Falafel Recipe

Low Fat, High Carb Vegan Falafel - from theglowingfridge.com

Friday is here! Happy Friday loves. I mentioned on instagram last night that it was a crazy week and I am so ready for it to be over with! It is a busy time of year for everyone, but its also my favorite time of year. Warmer weather has arrived for the most part, which automatically puts me in a better mood and warmer weather means weekends spent at the beach or lakehouse! There is nothing like summertime in Chicago, though! Any Chicago people will know 😉 Being at the beach with tall skyscrapers behind you and crowds of happy, active, or usually tipsy friends next to you, ha. There is no better feeling. Now if/when I move to Cali, my feelings may change haha but as for now, I love chitown in the summer. Here are a couple pictures Marty and I took last summer after a long lake run on a hot Saturday morning. I think we need to do another lake run this weekend! And maybe take some better pictures this time..   

 

                                          

 

For any falafel lovers out there, I have a yummy recipe for you! I have only had falafel a couple times before making it myself and it was always delicious but probably fried in tons of oil and not as healthy as it could be. So I came up with a healthier low fat vegan falafel version. I had a request to make this low fat, high carb as well for any vegans following that type of lifestyle. I am trying to cut back on oils myself, but you could use coconut or olive oil instead of the olive oil spray, if you would like. I am sure that would taste even better too!    

 Low Fat, High Carb Vegan Falafel - from theglowingfridge.com

 

Low Fat, High Carb Vegan Falafel Recipe, from theglowingfridge.com

 

Low Fat, High Carb Vegan Falafel Recipe - from theglowingfridge.com

 

P.S. Exciting news! I have been featured on Urban Naturale after participating in their Plant-Based Potluck Party! Yay! Check it out here or click on the image below.

 Enjoy your weekend!! 

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Low Fat, High Carb Vegan Falafel Recipe

  • Total Time: 25
Print Recipe

Ingredients

Scale
  • 1/2 cup oats/oat flour
  • 1 can chickpeas
  • 2 cloves of minced garlic
  • 1 tablespoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/3 teaspoon black pepper
  • 2 pinches pink sea salt (to taste)
  • couple dashes cayenne pepper (optional)
  • 1/2 cup carrots, roughly chopped
  • 1/2 of a red onion, roughly chopped
  • 1/3 cup fresh parsley, roughly chopped
  • olive oil spray

Instructions

  1. Add oat flour to food processor. If you do not have oat flour, blend oats until they reach a flour-like consistency.
  2. Add chickpeas, minced garlic, cumin, turmeric, black pepper, sea salt and cayenne to food processor. Blend until well mixed and chickpeas are mostly a smooth consistency. Spoon mixture into large bowl with a spatula.
  3. Add carrots, red onion and parsley to food processor until finely shredded, not too long though or it may become soupy. Add mixture to the large bowl and mix both mixtures together.
  4. Heat pan on medium-high heat and spray with olive oil spray.
  5. Form falafel mixture into about 9 or 10 patties, whatever shape you want!
  6. Cook until golden brown, about 4 minutes on each side. You may have to spray the falafel with a little olive oil spray, if you want.
  7. I added my falafels into a purple cabbage lettuce wrap with some veggies and hummus. Yum!
  8. Enjoy!

Notes

  • Because I have a small food processor, I have found it easiest to blend the oat flour with the chickpeas, herbs and spices. Add that mixture to a large bowl. Then blend up the veggies in food processor and add to the large bowl. Then mix the two mixtures together. If you have a large food processor, I am sure you could add all ingredients at once!
Recipe Card powered byTasty Recipes

 

Easy Vegan Chocolate Fudge Recipe

Easy Vegan Chocolate Fudge - from theglowingfridge.com

Hey all! Hope you are having a fabulous week 🙂 Its a lucky day today! Not only is it What I Ate Wednesday but I also have something extra because I just could not resist. A new recipe for the easiest Chocolate Peanut Buttery Fudge you will ever make. You will lick the spatula. Um how could you not!? It takes 15 minutes to make and you can add whatever toppings your little heart desires. Or no toppings at all. I topped my fudge with crushed pistachios and gogi berries, for a sweet and salty taste. You could top it with chocolate chips, nuts, dried fruit, anything! Then you pop the fudge in the freezer until hardened for a couple hours. Recipe is below, after What I Ate Wednesday 🙂

As usual, I started my day with warm water and the fresh juice from half a lemon. I added a little cayenne pepper too! I was planning to work out so I had one banana and some coffee and did a Fitness Blender workout followed by a Tone It Up Bikini Booty workout, all on YouTube. Then I whipped up a quick fruit smoothie with banana, mango, orange, coconut oil, almond milk and ice. And a large glass of water on the side too.

 

theglowingfridge.com

 

For lunch I had a salad that I am OBSESSED with. I posted it last week on Friday. My Spring Weekend Power Salad. I made this salad again over the weekend, it holds up so well in the refrigerator for a quick lunch. Marty loved it as well! I added some tempeh on top too. For the dressing, I ran out of my tahini dressing that goes with the recipe so I made my own really fast with hummus and apple cider vinegar. 

 

theglowingfridge.com

 

Then in the afternoon, I was experimenting with my fudge recipe and ate wayyy too much of it… But I had to taste-test! Haha. 

For dinner, we had roasted asparagus and a yummy veggie saut? with mushrooms, red onion, chickpeas and kale. And some potatoes with rosemary on the side. It was definitely a comforting meal! Sorry it’s not the best picture!

 

theglowingfridge.com

 

 And now onto the melt-in-your-mouth easy Chocolate Fudge. Its delectable and versatile. You could add almond butter instead of peanut butter too. You really can’t go wrong here! Also, any white spots are from the coconut butter. If you use coconut oil instead this will not happen. Recipe adapted from Cookie and Kate.

Easy Vegan Chocolate Peanut Buttery Fudge - from theglowingfridge.com 

 Easy Vegan Chocolate Peanut Buttery Fudge - from theglowingfridge.com

  

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy No-Bake Vegan Fudge

  • Total Time: 15
Print Recipe

Description

Melt-in-your-mouth Vegan Fudge

Ingredients

Scale
  • 1/2 cup cacao powder
  • 1/4 cup + 1 tablespoon coconut sugar (or any sugar of choice)
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 3/4 cup coconut butter or coconut oil
  • 1 large banana, cut into small pieces
  • 1/4 cup peanut butter
  • A couple pinches of salt

Instructions

  1. Add all ingredients to a food processor, and blend until smooth.
  2. Get a 9×9 in. square pan (or smaller size if you want the fudge to be thicker)
  3. Pour fudge mixture in pan, scraping sides of food processor with a spatula.
  4. Add your favorite toppings : nuts, dried fruit, chocolate tips, gogi berries etc.
  5. Place in freezer until hardened, about 2-4 hours.
Recipe Card powered byTasty Recipes

Tropical Goodness Coconut Green Smoothie

Tropical Goodness Coconut Smoothie - Vegan - from theglowingfridge.com
Good morning beauties! Hope you had a warm, sunny, fun-filled Memorial Day weekend! I am sipping this delish green goodness smoothie as I type this, with the windows open, and a warm breeze coming in. Coffee right next to me, of course 😉 Last night, we slept with the windows open and a cool breeze coming through, which makes for the perfect nights sleep. Right?! Somehow, it makes the bed more comfy and delightful. It was also one of those nights where I was so exhausted I passed out as soon as my head hit the pillow, which is very, very rare for me!  I was planning to sleep in on this day off and then I woke up to my alarm, ugh! I forgot to turn it off last night..  I just couldn’t go back to sleep after that so I went to the kitchen to whip up a smoothie and wanted to share this tropical goodness. 

I also bought a bunch of pineapples this week and they all happened to be ready and ripe enough to eat at the same time. The way I can tell they are ready is if there is mold on the bottom (gross I know) I also learned a new tip a few months back. Turn the pineapple upside down for a day or two so the juice isn’t just hanging just on the bottom, it allows the juice to disperse throughout. Let’s just say we have been eating lots of pineapple around here the past couple days! And I had to create some green smoothies using it.

Today I plan to workout, maybe take Chuy on a run outside (Taz is too tiny) and do a Fitness Blender video on YouTube. It’s so nice to have an extra day off! I will probably get stuck helping Marty with outside yard work, which is definitely not my favorite thing to do, but if I can get some sun while doing it, then I suppose it’s alright! I do love having flowers all around the yard, but the pulling weeds beforehand part… Haha. What are your plans for today?

This green smoothie really hit the spot though! I topped it with granola and blackberries, it has some extra superfood ingredients too that you won’t even notice. Enjoy 🙂

Tropical Goodness Coconut Green Smoothie - Vegan - from theglowingfridge.com

 

Tropical Goodness Coconut Green Smoothie - Vegan - from theglowingfridge.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tropical Goodness Coconut Green Smoothie

Print Recipe

Description

Vegan

Ingredients

Scale
  • 2 cups spinach
  • 2 cups fresh pineapple, roughly chopped
  • 2 ripe bananas
  • 1/4 cup shredded coconut
  • 2 tablespoons coconut oil (I love the Skinny & Co. kind)
  • 2 teaspoons Maca powder
  • 1 cup almond milk (or milk of choice)
  • 2 large handfuls ice cubes

Instructions

  1. Add all ingredients to blender.
  2. Blend until smooth!

Nutrition

  • Serving Size: 2
Recipe Card powered byTasty Recipes

Spring Weekend Power Salad

Spring Weekend Power Salad with a Creamy Tahini Dressing - Raw Vegan - from theglowingfridge.com
Good morning! Friday is here, finally. I woke up with loads of energy this morning! It could be because I am excited for this fun, long weekend ahead 🙂 or because I ate fully raw yesterday! Meaning I ate no cooked foods. What??! Yes, no cooked foods. It’s nice to give your body whole foods in their pure, uncooked, unrefined state sometimes. Whole foods such as fruits, vegetables, leafy greens, nuts and seeds. I mentioned on instagram that I was trying #rawtill4 and I loved it so much that I continued it for the rest of the night. Your body recognizes the raw foods immediately, and it’s much easier on your digestive system. Am I going fully raw for good? Probably not, at least not yet.. but I love to incorporate the raw food lifestyle somedays, on occasion, when I feel my body needs it. Eating raw is a wonderful detox, you can eat beautiful foods found in nature and receive their nutritional benefits in full form, without being altered. It makes sense, right? Eating in harmony with nature, as nature intended for us. My vegan lifestyle does consist of many raw meals already, and I just love how they make me feel. My body soaks up all the vitamins and minerals right away, which leads to pure bliss on the inside and out. 

When we cook our foods, it damages/destroys their nutritional state, wiping them clean from their vitamins and minerals. Reading about the fully raw lifestyle is quite interesting, it is not for everyone but there is nothing wrong with being made aware of this other side of living! The fully raw lifestyle is as healthy as it gets! People really thrive eating this way, it has been known to cure all types of diseases and ailments. It would be the next step for a vegan trying to take their health to the next level, or for anyone wanting to feel their ultimate best, and rid their body of sickness. Remember you have to find what works for you. Personally, I don’t think I am ready to make the jump quite yet, I am still adjusting to the vegan lifestyle. Although, I do see it in my future. During the summer months, I will probably incorporate fully raw days in a few times a week. Keep in mind, this is a lifestyle, not a diet. Diets do not work. In order to maintain your caloric intake from raw foods, you need to eat a ton of fruits, veggies, leafy greens etc. Not eating enough is one of the main problems for raw foodies just starting out, and is one of the main reasons they do not stick with it. Want to learn more? Awesome! My favorite resource is Kristina from fullyraw.com. She has a FAQ page that will answer ANY questions/doubts you have. Also, the 80/10/10 book is a wonderful read and guide. 

And now on to my first salad recipe I am sharing on the blog! This Spring Weekend Power Salad would be perfect to bring to a holiday party this weekend, or any party this summer! It’s super nutritious and oh so presentable, due to the beautifully bright colors. With a deliciously creamy, tahini dressing, I was surprised at just how good this dressing tastes. A wonderful alternative to ranch. Without all the additives and nastiness. Yes, this salad can be fully raw too, without the chickpeas.

What is tahini? Tahini is a creamy paste made from ground sesame seeds, you can find it at most grocery stores, but watch out, some tahini sauces may use toasted sesame seeds, which would make this salad not fully raw. If you can’t find raw tahini, you can simply make your own by soaking sesame seeds and blending them up in a food processor. There are plenty of recipes on how to do this online. Or you can say screw it and buy whatever kind is at the store, haha.

Sesame seeds are very high in calcium and are full of fiber. This dressing goes perfectly with the crunchy veggies and greens to make it a savory salad that anyone can enjoy, guilt-free. 

Spring Weekend Power Salad with a Creamy, Tahini Dressing - Raw Vegan - from theglowingfridge.com
Spring Weekend Power Salad with a Creamy, Tahini Dressing - Raw Vegan - from theglowingfridge.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spring Weekend Power Salad with a Creamy, Tahini Dressing

  • Prep Time: 25
  • Total Time: 25
Print Recipe

Description

Raw & Vegan – makes 1 large bowl

Ingredients

Scale
  • 2 cups kale, chopped
  • 2 cups spring lettuce mix
  • 2 cups purple cabbage, chopped
  • 1/2 of a red pepper, diced (about 1 cup)
  • 1/2 of a red onion, diced (about 1 cup)
  • 1 cup shredded carrots
  • 1/3 cup hemp hearts
  • 1/3 cup sunflower seeds (or pumpkin seeds)
  • 1 can chickpeas/garbanzo beans

Dressing

  • 1/4 cup tahini
  • 2 tablespoons raw avocado oil, hemp oil or extra-virgin olive oil
  • fresh juice from 1/2 of a lemon
  • 1 teaspoon maple syrup
  • 1 teaspoon sea salt
  • 1 teaspoon cumin

Instructions

  1. Chop all the veggies/lettuce and place in large bowl.
  2. Add hemp hearts, seeds and garbanzo beans. Mix.
  3. To make the dressing, mix all ingredients well in a small mixing bowl and pour over salad or serve on the side. Tahini dressing needs to be refrigerated to stay fresh.

Notes

  • If you want this salad to be fully raw, make sure to omit the maple syrup!
Recipe Card powered byTasty Recipes

Are you a raw vegan? Would you be interested in the raw lifestyle? I would love to hear your thoughts! Have a wonderful holiday weekend 🙂