Mean Green Smoothie Bowl

My latest obsession is green smoothies with toppings. As much as I love a liquid meal, I really like having something to crunch on…I guess I’ve just heard the saying “chew your juice” so many times – its essential to allow any liquid meal to be broken down by the enzymes in your saliva. So I’ve been incorporating toppings into my green smoothies and eating them out of a bowl! It’s a fun and different way to incorporate green smoothies into your diet.

 

Here’s my go-to green smoothie recipe:

1 handful spinach

2-3 stalks kale

1 c. almond milk

1 frozen banana

1/2 c. frozen blueberries

1 tbsp. almond butter

1 tsp. spirulina or chlorella (optional)

1 tbsp. maca powder (optional)

And here are a list of suggested toppings:

• Granola (this is my FAVE)
• Cereal (I like rice puff cereal the best :))
• Hemp seeds
• Raisins
• Ground flaxseed
• Coconut
• Dry oats – maybe a little strange but sooo good!
• Chopped almonds or other nuts/seeds

Basically, just blend up your smoothie ingredients, pour into a bowl and top with whatever floats your boat! It’s soo freaking good, don’t be scared away by the color!

Here’s to a happy, healthy hump day! Two more days and I’ll be soaking up some Arizona sunshine!

❤ Sarah

Hiking the Great Northwest

One of the many pluses to living and growing up in the Northwest is well… the great outdoors! People that don’t know Portland, Vancouver, Seattle, etc. tend to think only rain rain rain, I mean how else do we keep it so green up in our little corner of the States? But beyond all the rain we are actually very lucky; we get all 4 seasons {even if the summer one is a little short}, we have the coast to the West, the mountains to our East and endless amounts of hikes in any direction.

One of the most well-known hikes in the area is Multnomah Falls and even the sliiiightly intimidating weekend weather forecast didn’t scare us away.  That’s the beauty of being from the area… we are no strangers to bad weather… or hiking in it.  With some friends from college in town we decided to give it a go on Saturday morning regardless of the rain.  Little cardio, little off-roading, big adventure!

At the bottom

Multnomah Falls!

Throwing rocks at the boys….duh.

We crossed a lot of streams…

…and did a lot of off-roading

Sarah in the middle of the stream

Hiking Chic!

More falls

At the top of the falls, checking out the view

The boys decided to take their shoes off and go in…

And they did some hardcore off-roading

View from the top!

The team (minus one, who was taking the photo)

Happy Tuesday! Official Cabo Countdown= 4 days!!

❤ Jamie

Vegan GF Cinnamon Squares

It’s become a tradition that every Sunday I eat dinner with my parents. It’s never anything crazy or over the top menu-wise, more just an excuse for us to hang out since we lead such busy lives during the week. It’s also become tradition for dessert to follow dinner, whether we pick up a gluten free, vegan confection at New Seasons or whip one up ourselves.

Last night, we did the latter. I usually make cookies, but I kind of wanted to branch out this time. So, I did what any girl would do and hopped on Pinterest in search of something new and different. Papillon’s Gooey Cinnamon Bars caught my eye, so I decided to whip up my own gluten free version. It turned out awesome, and definitely got the fam’s seal of approval!

Ingredients:

for the base:
3/4 c. vegan butter
1 c. Bob’s Red Mill GF Flour mix
1/4c. coconut sugar
1/2 tsp salt

for the gooey layer:
2 Tbsp. maple syrup
1/4c. almond milk
1 tsp almond or vanilla extract (I used almond cause we were out of vanilla)
1/4 c plus 2 tbsp. vegan butter
1/2 c. coconut sugar
1/4 tsp. salt
2/3c. GF flour mix
for the topping:
1 Tbsp coconut sugar
1 tsp. ground cinnamon

Heat oven to 350 degrees.

For the base: Beat the butter and sugar together until smooth, then stir in the flour and salt. Once it’s a soft dough without stray bits of flour, press into the bottom of an 8×8 square pan or round pie plate in an even layer, and smooth with a spatula. Set aside.

For the gooey layer: Beat butter, sugar, vanilla and salt til light and fluffy. Add half the milk, then mix again, then half the flour and mix; the rest of the milk; the rest of the flour; and finally the syrup. When all of the flour has been mixed in, spoon it over the cookie base and spread with the back of a spoon or offset spatula.

For the topping: mix the sugar and cinnamon in a dish and sprinkle over the top as evenly as you can.

Bake for around 25 minutes, until bronzed on top. Let cool completely before cutting up and serving.

Enjoy!

❤ Sarah

 

Brix Tavern Brunch

I have yet to write about Brix on this blog and I am shocked as it is quickly becoming one of the spots I frequent. I tend to find spots I like and stick with them… don’t get me wrong I love to find new hidden gems, but when you know of a place with good food paired with an upbeat environment you’ve gotta keep going back for more! I’m not sure what it is about Brix… maybe the robust happy hour menu, killer cocktails, bottomless mimosas for $9 (–>Are you kidding!?<–), the complimentary warm donut served as soon as you’re seated for brunch, or the fact I always find the Blazers on the TV. Whichever it is I constantly find myself running back.

What drew me here in the first place was the happy hour recommendation (post to come:)) but over the past few weeks what’s been bring me back is the brunch. $9 bottomless mimosas and I’m sold either way but I actually quite fancy the food as well.

Complimentary warm donut served right after you place your order…

The order I seem to be stuck on…

ROCK SHRIMP & DUNGENESS CRAB OMELET

Looks super basic but inside is filled with dungeness crab, shrimp, gruyere and swiss.

Another great selection: one of the many benedicts w/ hollandaise sauce on the side.

APPLE WOOD SMOKED SALMON BENEDICT

I do love my seafood but I’ve had better benedicts. Last weekend a girlfriend got the SOUTHERN BENEDICT {poached eggs on corn cakes . green mole pork . chipotle hollandaise . roasted salsa} and it was more my taste!

Recommendation: If you are with just a friend or two, sit at the bar. The very attentive bartenders will make sure that mimosa is never empty!

Brix Tavern

• Location: 13th and Hoyt NW Portland
• Phone: (503) 943-5995
• Tip: Happy Hour= Unreal {Multiple food selections and 1/2 off  decadent cocktails} Also don’t miss out on the bottomless mimosas… clearly!

Have a great weekend!

❤ Jamie

Vegan Buffalo “Chicken” Bites

Buffalo Chicken. I’d be lying if I said the idea of it didn’t tempt me once in a while.

But other than a few dumb slip ups, I’ve been ovo-vegetarian (aka no meat, no dairy but occasional egg consumption) for two years now and still going strong! So despite being tempted every once in a while, I never indulge when it comes to meat.

Which is why I was so excited to find Bullfrogs and Bulldogs’ recipe for Vegan Buffalo Chicken…the secret ingredient? Cauliflower! One of my favorite things about being vegan is experimenting with different plant foods so that they resemble old staples. So I think it goes without saying that I need to try this recipe ASAP.

Ingredients

• 1 head cauliflower

For the batter:

• Dash of Frank’s Original Hot Sauce, or whatever kind you like
• ½ c. white rice flour
• ½ c. water
• Pinch salt

For the Buffalo sauce:

• ¼ c. Frank’s Hot Sauce
• ¼ c. oil, canola oil works best
• Pinch salt

Instructions

1. Preheat oven to 450 degrees. Mix together the batter ingredients in a small bowl. Dip the cauliflower in the batter until coated evenly then place on greased baking sheet. Bake for about 15 minutes or until the batter hardens.
2. Mix together sauce ingredients in a small bowl. Once the cauliflower are done baking, brush them with the hot sauce mixture and bake again for a few more minutes, until cauliflower is crispy.
3. Remove from oven. You may want to add a bit more buffalo sauce to taste.
4. Enjoy!

 

You can bet I’m thanking Amanda at Bullfrogs and Bulldogs for this fantastic recipe! What a great way to indulge without really indulging ;-). Happy Thursday!

❤ Sarah

Travel Fit Tips

With Cabo just around the corner (10 days to be exact!) it’s crunch time! I will be bringing workout clothes on vacation… unfortunately it is not feasible to take 10 days off from working out and still feel up to par in a swimsuit.. bummer right? These next two weeks will be filled with lots of greens, protein and smoothies paired with an extra few miles logged and intense circuit training. To look your best in a swim suit you have to feel your best and if you feel pudgy you reflect that in your confidence and the way you hold yourself. I have a trip to San Diego booked the weekend after I return so I’m not taking Cabo as a free pass. With a fitness center at the hotel, a sandy beach for running and a hotel suite large enough for some floor exercises, I will be taking some time to tone it up before I hit the sand!

Some of my go-to crunch time tips:

• Veggies- Protein-Veggies
• Plan my meals ahead of time so no mindless munchies
• Cool it on the cocktails–> I’ll be having plenty of these empty calories on the trip
• Rev up the workouts– NO days off 🙂
• 200 crunches and a 60 sec plank right when I wake up and right before I go to bed!

Some of my tips on how to stay fit while traveling:

• Cabo has a Costco! I will be picking up some goods to stock our mini fridge with water, fresh fruits and veggies, spinach and all the fixings for salad, nuts, eggs, salsa and it is Cabo so maybe… just maybe some tortilla chips and fixings for guacamole. Ohhh and some fresh grapefruit–> For the mimosas of course!
• Pack healthy snacks for the plane; banana, apple, pear, berries, nuts, protein bar, etc.
• Flying dehydrates you due to the lack of humidity in the cabin air so make sure you are drinking lots of water!
• Avoid sugary drinks, or if you do indulge, space them out with lots of water to avoid a bad hangover.
• I will also be packing individual baggies with 1/2 cup instant oats, mixed with cinnamon and protein powder for a quick and easy breakfast: just add water and microwave!
• Squeeze in that time to work out like I mentioned.  Even if you only have time for a 60 sec plank before running out, make time for it. OR pack a workout– jump rope, resistance band and some sneakers to be able to hit the hotel gym.

Just remember everything in moderation, relax and enjoy yourself it is vacation after all! You don’t have to stick to your daily routine but make sure you are making the healthy swaps when possible!

❤ Jamie

Creamy Quinoa

What a crazy week! I’ve been in Seattle since last Tuesday and Jamie’s been sick, so we got a little off track on blogging. So sorry, we promise to make it up to you this week!

As a vegan, I’m always looking for healthy recipes to replace the heartiness of meat and dairy. Especially in the winter, sometimes a salad just doesn’t suffice and I need something a little more warm and filling. This well-rounded recipe provides the protein of quinoa, the high nutrient content of kale, and the healthy fat of sunflower seeds…can’t go wrong there!!

For the quinoa:

1 c. cooked quinoa

2 stalks kale, ribs removed

2 tbsp. chopped sweet onion

For the sauce:

1/4 c. sunflower seeds

1 tbsp. apple cider vinegar

1 tsp. olive oil

1 tbsp. nutritional yeast

1-2 cloves garlic, minced

water to thin it out if you like a lighter consistency

Steam the kale and onions and mix with the prepared quinoa. Add all sauce ingredients to a food processor or high powered blender and blend until smooth. Water, salt and pepper can be added as necessary depending on your flavor/texture preferences.

With that, hope your Monday is the start to a fabulous week! I have a lot going on this week, making up for lost time with all my friends since I’ve been gone so long!

❤ Sarah

Flu Remedies

Unfortunately it’s cold and flu season and yesterday I was one of the lucky ones that caught the bug. After having head cold for a few days it turned into the lovely flu… fun stuff let me tell you! Besides having family and good friends coming by with their health remedies (and more importantly good company) here are some other suggestions (in addition to Sarah’s natural remedies) that should help you get back to normal in no time.

• Chicken Soup for the Soul – Probably the one you hear most commonly but it’s easy on the stomach! When I’m sick it’s always the perfect excuse to pair it with a grilled cheese (which is exactly what a good friend of mine hooked me up with yesterday!) It has also been proven that chicken soup inhibits the production of inflammatory compounds that are released in a viral infection.
• 7up- another go-to.  I drank it all throughout the day yesterday.  The bubbles really help my tummy.
• Steamy Shower- Steam acts as a natural decongestant which was much needed yesterday.
• Honey- Drizzled a little of this in my tea before going to bed to soothe the throat.
• Prop the pillow- I typically like to sleep pretty flat so I’m a one-pillow-max type but when you have a cold it’s good to use an extra.  Propping your head a bit can help clear sinus passages and keep things moving in the right direction.
• Hydrate!!
• Vitamins- Either in pill form or the foods you eat/drink.  Have a glass of OJ or take that vitamin C pill!
• Buckle down and REST UP with good movies, great/brave company, that stack of magazines you’re behind on or a new book. Also added trick of mine… a scented candle- not sure the reasoning but to me in helps on the whole relaxation front!

Sorry for the short post but trying to follow my own instructions and rest up 🙂

❤ Jamie

Image Via: here

Wine and Cheese Party, Veganized

Whew, fun weekend!

I had the honor of attending a wine and cheese party on Saturday, which was exciting because it deviates from the norm of my weekend social activities. The idea was for us to get all fancied up and bring wine, cheese or chocolate to share with the group. The invite said there would be a small selection of vegan options, but I decided to take it upon myself to bring something awesome.

I hadn’t made this little gem before but I saw it made at a vegan potluck/cooking demonstration a year or so ago and tried the finished product so I knew it was delish. Thankfully, it turned out even better than I’d remembered, and everyone at the party loved it! It’s fabulous paired with gluten free crackers or eaten alone 🙂

Ingredients:

1 Cup Slivered & Blanched Almonds

1/4 Cup Cashews, soaked for an hour

1/2 Tsp Salt

1 Tsp Coconut Sugar

1/3 of a 14 oz Block of Firm Tofu (well drained)

1 Tsp Rice Vinegar

2 tsp. Red Wine

1 Tsp Lemon Juice

1 Tsp Olive Oil

1 Tsp Onion Powder

1 Tbsp. Fresh Chives 

3/4 Cup of Finely Chopped Walnuts (to coat outside)

Place almonds and cashews into a food processor with the salt and sugar and blend until it’s ground up for about 2 minutes or until clumps start to form.

Measure 1/3 of a block of tofu from a 14oz block. Drain tofu in a strainer by smashing and pressing firmly. Using a paper towel to soak up some of the water helps too. It’s important to get as much water as you can out.

Now add the tofu to the almond and cashew paste that’s already in the food processor along with the red wine, rice vinegar, lemon juice, olive oil and onion powder and blend about 2 minutes. Mixture should resemble extra thick mashed potatoes. Mix in chives with a spoon.

Pile mixture into a bowl and cover with plastic wrap. Place in fridge and Let this chill for at least 2 hours, but the longer the better (I stuck it in the freezer for the last 1/2 hour). Shaped the mixture into a ball and roll in chopped walnuts to coat.

And voila! Vegan cheese ball! I hope you all enjoy this recipe as much as my friends and I did…it’s a winner for sure!

❤ Sarah

Veggie “Pasta”

I realize this title may be a little confusing considering there are actually no carbs/noodles in the recipe but bear with me!

I am a huge fan of this little medley because it gives you your fill of veggies but also curbs the pasta cravings… for me at least! Has anyone ever heard of Lauren Conrad’s slim tip: The Spinach Swap? When trying to cut back on carbs she recommends swapping pasta for spinach. The idea is to keep everything in the recipe the same except just make the “spinach swap.” This is something I’ve been doing for a while, not exactly the same, but substituting sautéed veggies instead of noodles. With only spinach I feel they can get lost in the sauce so I either ribbon zucchini which I did here or make this pretty similar little concoction.

Veggie “Pasta”

Not one of the most photogenic meals but I can guarantee it does the trick!

I sauté red onions, a jalapeno and spinach in a dash of olive oil while steaming a head of broccoli. Once broccoli is steamed, add to the saute and then top with a light pasta or marinara sauce. Add a little red pepper flakes and you’re good to go! Can literally be thrown together in about 10 mins!

If you’re in or around the area come support the Special Olympics of Oregon tomorrow and take the plunge with me! If you saw this weeks episode of the Bachelor I’m just hoping I fare better than Tierra! Have a great weekend!!

❤ Jamie