Cheesecake Popsicles

Even though my OG favorite dessert will always be ice cream, sometimes a more portable and lighter alternative is exactly what I’m craving.
I came up with this recipe after realizing I had perfectly good cottage cheese in the fridge that had an expiration set for the end of the week. Not sure what else I would do with it, I decided to craft a recipe.
Thanks to the cheese-ness of the cottage cheese and creaminess of Greek yogurt, these pops really do have the essence of cheesecake.
These are also the perfect light snack with under 40 calories and 3 grams of carbs, yet almost 7 grams of protein! So have a pop, or 2 or 3!

DSCN5540

Ingredients:
1 cup cottage cheese
½ cup plain Greek yogurt
1 teaspoon vanilla extract
Pinch of salt
1-2 tablespoons milk of choice
Sweetener to taste
Optional ¼ teaspoon cinnamon

Directions:
Place cottage cheese in a blender and blend u too curds are broken up and consistency is smooth.
Place remaining ingredients in blender, optionally adding more milk if mixture is too thick.
Evenly pour mixture into 6 Popsicle molds.
Freeze 5-6 hours or overnight.

DSCN5552

Advertisements

5 Minute Tofu Cabbage Roll-Ups

This recipe is another one of my more idea recipes than an actual step by step one. I end up making these a lot actually either for a snack or dinner when I am in a pinch. I generally go for the spicy route but you can use whatever seasonings you desire. Get creative with your marinade or make it easy for yourself and use a store bought sauce such as teriyaki or BBQ. I also like to place my filling in cabbage leaves but feel free to use taco shells or wraps!

IMG_1831

Ingredients:
Tofu
Marinade: I used 1 tablespoon siracha, ¼ teaspoon each of chili powder, paprika, onion powder and garlic powder, ½ tablespoon rice vinegar, 1 ½ tablespoons tomato paste with salt and pepper to taste
Cabbage leaves
Salsa/pico de gallo/vinegar based slaw
Optional: additional vegetables, seeds or herbs for topping

Directions:
Mix together marinade ingredients into a bowl. Once fully whisked, crumble tofu into the bowl with the marinade. Toss to coat and let sit for at least 10 minutes in the fridge. For added crispiness, you can add almond flour or an other flour of choice into the mixture for a more “breaded” texture.
Spray a sauté pan with coconut oil and once heated, place marinated tofu into the pan. Using a wooden spoon, continuously mix around the tofu so it does not stick to the pan. You want the tofu to brown and become crispy.
Once complete, remove tofu from pan and place desired amount in lettuce cups. Top with sauce and veggies of choice.

IMG_1832

Served with salmon wrapped asparagus and garlic toast topped with bruschetta

Vegan Cheezy Tofu Topped Eggplant

With eggplant’s peak season coming into full swing, I thought it was the perfect time to post a recipe using one of summer’s best vegetables. Whenever I am at the market, I always make sure to pick out an eggplant with firm and glossy skin. I also make sure that it seems a bit heavy for it’s size and then I know ift is going to be a good one!
I came up with this recipe the other night as I wanted something hearty and flavorful, but also healthy and full of protein. Thanks to the tofu and vegan cheese, this recipe is protein packed but also vegan so it won’t weigh you down.
Enjoy the full dish for dinner or just one open sided half as an appetizer.

IMG_0550

Ingredients:
1 eggplant
Oil of choice
½ cup tofu, crumbled
½ cup marinara sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried basil
¼ cup sliced mushrooms
2-4 tablespoons shredded cheese of choice (vegan, nutritional yeast, parmesan, mozzarella, etc.)
Salt and pepper to taste
Optional: fresh basil or parsley

Directions:
Preheat oven to 400F.
Rinse Eggplant and cut off top and bottom and then slice in half, lengthwise.
Score inside of eggplant sides to create checkerboard pattern. Either brush insides of eggplant with olive oil or use cooking spray and season with salt and pepper.
Place eggplant halves cut side down on a baking tray and place in oven for 35-40 minutes until tender.
When eggplant halves have about 5 minutes more to cook, begin to saute mushrooms. Once beginning to brown add in tofu and spices and stir. Finally, add in marinara.
Remove eggplants from oven and flip over.
Serve each eggplant half with half of the tofu mushroom mixture.
Optionally top with fresh herbs.

DSCN5397

Mixed Berry Mint Sorbet

DSCN5419

With summer in full swing, there is nothing better than kicking back and enjoying a sweet cold treat. One of my favorite summer desserts is sorbet. Though my true love will always be ice cream, sometimes you need a lighter and fruitier alternative, and that’s where this super lightened up and tasty mint mixed berry sorbet comes in.
This recipe is vegan, just a few wholesome ingredients, and could not be easier to make.

Ingredients:
1 cup mixed frozen berries
1 juice from a wedge of lime
3-5 mint leaves
Sweetener of choice (stevia, agave, honey, coconut sugar, etc.)
Water, as needed

DSCN5408

Directions:
Place all ingredients into a blender and begin blending. You do not need to use sweetener but it definitely adds to the flavor. I used a combo of a bit of stevia and some coconut sugar for a nice depth of flavor.
You will definitely need to shake up the blender as you are going as you want to add as little water as possible to achieve a true sorbet consistency. When the mixture will blend no more, add water by the tablespoon, blend, and if needed, add some more.
Scoop and devour!

DSCN5426

 

 

Low Fat Pesto

Pesto is amazing, but that stuff can be shockingly high in fat and calories. On average, a mere ¼ cup is 230 calories and 21g of fat. This recipe makes a great pesto that is only 14 calories and less than 1 gram of fat per tablespoon, making it only 55 calories and 3.7g of fat for a ¼ cup!
Feel free to play with the quantities below to create a consistency and flavor of your liking. Feel free to add in a tablespoon or two of olive oil and sub the cashews for pine nuts for a more traditional tasting pesto!

DSCN5059

Ingredients:
½ cup vegetable broth
2 garlic cloves
1 cup fresh basil
⅓ cup grated parmesan
2 tablespoons cashews

Directions:
Place everything into a blender or food processor and blend until desired consistency is reached.
Add more or less broth depending on how thick/thin you would like your pesto.

DSCN5061

One Pan Tofu Ratatouille

I love eggplant, but it often looks intimidating and I usually turn to more familiar squashes like zucchini or yellow squash. However, when passing it in the store the other day, I felt inspired to purchase a single eggplant and create a new dish.
Eggplant’s peak season is July-October, so while this dish is delicious year round, I always suggest focusing your meals on produce that is in season so it is freshest and often a more environmentally friendly choice.
I have never made ratatouille before, but I knew the gist of the ingredients and the texture of this signature Italian dish. I decided to add in some tofu for an added protein kick, which I added to the pan first to enhance its crispiness. The whole meal was made in about 20 minutes and all in one pan, which my boyfriend who is on perpetual dish duty was certainly grateful for.
This recipe makes two HUGE servings with are each under 200 calories, 23 grams of carbs (7.5 which are fiber) and 12 grams of protein!

DSCN5009

Makes 2 large servings or 6 sides

Ingredients:
1/2 large eggplant, cubed
1 medium bell pepper, chopped
1/2 onion, sliced
2 garlic cloves, crushed
1 teaspoon extra-virgin olive oil
2 cups fresh organic spinach
½ container extra firm tofu, cubed (you could use any protein of your choice)
1 cup organic diced tomatoes
¼ teaspoon each dried basil, thyme, oregano, red pepper flakes, cumin and garlic
3 tablespoons fresh basil, chopped
Himalayan sea salt and freshly ground pepper, to taste

Directions:
In a large sauté pan, heat oil and garlic. Once fragrant, add in tofu to heat. Once tofu is lightly golden brown, add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft. Add in chopped bell pepper and cook for an additional 5 minutes until heated through.

DSCN4995
Toss in your dark greens and mix. Once greens wilt, add in diced tomatoes and seasoning. Stir together and let mixture simmer for 5-8 minutes.
Top with chopped basil.

DSCN5003

Steamin’ hot!

Crispy Tofu Tacos

Taco Final 1

Serves 2-3

Ingredients you NEED:
1/2 package firm tofu
1 tablespoon Sriracha (if you don’t like hot, use a mild hot sauce or tomato paste)
5-6 drops liquid stevia/teaspoon agave/sugar/honey
1 tablespoon balsamic vinegar
1/4 cup almond meal
1 teaspoon chili powder
½ teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Dash of cayenne
Salt and pepper to taste
1 lime
1 tablespoon oil (grapeseed, canola, even olive or coconut)
1 teaspoon minced garlic
Corn tortillas

Ingredients that aren’t essential but make the dish INFINITELY better:

Slaw/cabbage mix mixed with red wine vinegar, salt & pep
Bell peppers
Onions
Guacamole/avocado slices
Salsa
Tomatoes

Directions:
Take your tofu and blot it dry with a paper towel. Doing so will take out some moisture and allow it to better absorb the flavors you’re going to add. Next, cut the tofu into ½ – ¼  inch cubes.
Mix together the Siracha, sweetener of choice and balsamic vinegar into a bowl and throw in your tofu cubes and gently stir to coat.

Tofu Dry Mixture

In a separate bowl, combine the almond meal and seasonings (chili powder, paprika, cumin, garlic powder). You can totally adjust the spices to your liking and feel free to use a pre-made taco seasoning to make things a little easier. After you’ve given your little tofu cubies a few minutes to soak up that siracha goodness, dump them in your almond meal mixture and coat them real goood. Not coated=not crispy and we’re trying to disguise these soy nuggets as much as possible so the boyfriend doesn’t realize what he’s eating.

Crisped Tofu

Begin heating your skillet with a tablespoon of oil. Any type of oil will work, just know that any non-neutral tasting oil will impart its flavor on the tofu. Sauté your minced garlic for a minute and then add your tofu, stirring occasionally so all the sides get nice and crispy. When the edges are nice and browned, turn off the heat and give it a good squeeze of lime and a sprinkling of cilantro/parsley.
To serve this, while the tofu was crisping, I sautéed some onions and peppers in some olive oil on the stove. I microwaved each corn tortilla with a damp paper towel in the microwave and topped them with some of the cabbage that I let marinate for about 10 minutes with the vinegar and salt and pepper and added the sautéed veggies and then the tofu. Finally, I topped mine with some guac, sliced tomatoes, salsa, and a drizzle of lime juice.

Taco Final 2

Dinner is served. All done in about 20 minutes so Casey is happy. Boyfriend thinks he’s eating cubes of cheese so he’s happy. Meal is full of fresh produce and plant protein so belly is happy.

I’d say this was a success.