Plant-Based. Fast. Flexible. Delicious. Four principles I strive to bring to every Juice Junky post. And this meal hits the jackpot! A quick, delicious, vegan entree that doesn’t call for any fancy schmancy ingredients or some 50 hour prep time. … Continue reading
What happens when a light sleeper gets bombarded with 23 texts at 3 in the morning? An overly productive morning and a Rent sing-a-long. Oh, and lots of juice! I’m a big advocate for making use of everything in my kitchen, and that includes the stalks of broccoli I saved after using the florets for soup the other night. Using broccoli stems as the base, I threw in some beets and carrots, and a whole bunch of cilantro. To top it off, I added some coconut water to the end product. Holy yum!
- 4 large carrots
- 1 bunch cilantro
- 2 beets
- 2 stems broccoli (or 1 whole head broccoli)
- 8 oz. natural coconut water
Add the coconut water after juicing all vegetables. Enjoy!
Does your kitchen look like this at 3:30 in the morning? I think my neighbors are hating me through our very thin walls right now. At least Bran isn’t terrified of the noise anymore.
Last night, I had dinner & drinks with a good friend who has been a vegan for years, and we got to talking about things that changed for us when we made the transition. She started talking about different “chapters” in the life of someone adopting a plant-based diet, and seeing as it’s been almost a year since I fully dedicated myself to adopting a plant-based lifestyle, I’m seeing truth to her theory.
One of the big changes we talked about was the amount of alcohol we consumed. I thought I was just out of the “college phase” and that was the explanation for my abrupt drop in tolerance for cocktails. Nope. Turns out a plant-based diet can lower tolerance over time, and it makes sense. Lowering processed food intake and eliminating animal products altogether makes for one very clean and efficient machine of a body! Nothing to clog up digestion or block absorption of nutrients; this holds true for alcohol as well.
You can take one of two approaches with your attitude in regards to this. You can be upset about the fact that keg-stands are probably not going to stand in your life much longer, or you can get as stoked as I was about not having to buy 3 or 4 beers since I’m satisfied with one or two now!
Sorry for the short post, but I’m off to enjoy my juice and save the world one puppy at a time. I’ll be posting more this week, so don’t worry!
Happy Hump Day! Honestly, Wednesdays are the Mondays of my life right now, since I work from Wednesday through Saturday. That’s okay though, I won’t be bound to that schedule forever! I kind of like having Tuesdays off right now. Since most everyone is at work or school, I’m pretty much free to do as I please, traffic and line free. Who can complain about that? I got a nice 3 mile run in today after work, too. Can you spot the heart in the trees?
On top of Hump Day, looks like it’s GREEN Wellness Wednesday, too! Make sure you head over to Allison in Wellnessland to get a killer kale pesto recipe this week and hear about her adventures with kale in the kitchen! Okay so not only is this my favorite color, but it’s the color of most of my favorite foods! What to choose? There’s kale, broccoli, spinach, celery, cucumbers, chives, tomatillos, cilantro, parsley, avocados, artichokes…. I could be here all day people. Each are delicious in their own right and each bring their own unique nutritional benefits to the table. Anyone who knows me knows I am indecisive to a fault (don’t think you can fix me!) and won’t be surprised when I say I chose a veggie combo for you all to enjoy this week. Hey, at least I’m consistent.
This recipe is probably my most favoritest juice of all time. Yeah, FAVORITEST. Like, if there was a juice law that said this was the only juice allowed forever, I’d drink it all day every day and never complain about it. Ever. It’s called mango salsa, and I’ve mentioned it on here several times, but it’s a drink that’s worth the extra attention. It’s health benefits parallel it’s foodgasmic flavor (yep, I said it), making it a win-win. You seriously CAN’T go wrong here people. Unless you don’t like cilantro. Which makes you a communist. Meaning that YOU are the one that’s wrong, and not my precious juice. Can you tell I really like cilantro? How could you not, with all it’s amazing benefits?
Did you know that cilantro is one of very few foods which actually bind to metals in the body and are able to carry them through the digestive tract to help our bodies get rid of them? Pretty cool, huh?
And oh, the jalapenos. Capsaicin is what gives the pepper its spicy kick, and researchers have found that capsaicin releases endorphins. Maybe that’s why this drink makes me so happy. Some studies are even in the works to study capsaicin’s effect on weight loss, but I’m not terribly concerned with that, and you shouldn’t be, either. Here’s the way I see it: “I got so fat by eating vegetables” said no one ever. Does it really matter if something inside a vegetable speeds metabolism to weight loss? Who cares!
Cucumbers are another green item found in the mango salsa drink, contributing to most of the concoction’s bulk. Something you might not know is that cucs contain about 20% of the daily recommended value of vitamin K, which helps with blood clotting and the distribution of calcium. Basically it’s your “injury prevention” nutrient, and cucumbers are full of it!
Mangoes are not green by any means, but the limes in the juice definitely are! Limes, on top of being delicious, carry almost 30% of your daily vitamin C in them. Not too shabby!
Add all these power foods together, and you will be ready to take on just about anything. I guarantee it. Please make sure you de-seed the jalapeno before throwing it through the juicer, though. Oh, and wash your hands after touching the jalapeno. Like right after you put it down. Do not, I repeat, do not rub your eye with your jalapeno-y fingers while drinking your juice. Not that that’s something I’ve ever done, but you know, it just sounds super painful. Like, you might spill your delicious juice on your way to dive into your shower, fully clothed. Again, not saying that actually happened to me last week, I’m just saying you should be careful…
Okay! That about wraps up Wellness Wednesday! Stay well, stay happy!
And get your juice on!
This Cilantro Rice and Black Bean dish is filling and simple, not to mention delicious! For all you non-vegans, feel free to add a little chicken or other meats to this dish, but it is just as satisfying and filling without!
Good Morning, or should I say afternoon? After a relaxing 30-minute yoga session this morning, I decided it was time to do some “spring cleaning”. That meant organizing the shoe rack, vacuuming incessantly, scrubbing down stove burners, etc. Needless to say, I worked up quite an appetite! I’ve spent the last couple days grazing on things here and there, but haven’t spent too much time in the kitchen really preparing something great. I’ve just been too busy with work, friends, and the need to be outside enjoying this amazing weather! Not to mention it’s about time to head to the grocery store; I’m “down to the dregs” as my grandmother would put it. So, what to make out of a cupboard not-so-full of food? I’ll tell you right now: My first thought was to drive over to Chipotle and reward my cravings with a delicious burrito bowl and call it a day. The grocery store is right next door! As I was trying to reason with myself and justify spending 7 bucks on a single meal, I realized I have just about everything I need for a little Chipotle knockoff! To the lab… I mean kitchen!
Brown rice, black beans, salsa… everything I needed was right here in my own kitchen! I even had chips and a brown paper bag to make the “Chipotle” experience authentic. If I had the foresight to soak black beans last night, I would have made them from scratch, but luckily I had a can just waiting to be rinsed! The rice is a hard thing to recreate, but I threw in a pretty generous handful of freshly chopped cilantro and squeezed half a lime into the pot and it wasn’t half bad! The rice and beans are the staple of any meal I order at Chipotle, and so is the guac and salsa.
I didn’t have any premade salsa from the store, but I threw some tomatoes, scallions, onions, jalapenos, and fresh cilantro into my trusty Ninja and pulsed to perfection. What about the guac, though? By this time, I was absolutely famished, so I threw an avocado into the salsa, squeezed the other half of the lime, and blended until I had a creamy, spicy salsa-guac hybrid. Holy Katie was it delicious! I added a few freshly chopped tomato slices on top of the concoction and voila! I had an amazing meal without having to leave the house unnecessarily! ANDDDD it saved me 7 bucks, and I am ALWAYS a fan of saving things… especially money!
The rest of my afternoon was spent hanging out with Seether, my ball python. He loves to hang on me while I stretch and do lunges in my living room; he just soaks up the sun while I sweat it out! We snuggled up on the couch after that (as well as a snake can snuggle) to watch The League on Netflix. Here he is getting cozy in the blanket. Then I got to take a relaxing nap before a gorgeous 5 mile run on the trails! All in all, it was a beautiful day. There was no juice unfortunately, but a quick run to the grocery store later tonight will remedy that!
Until next time, be well and eat well!
Beans and Rice
- 1 cup brown rice (uncooked)
- ¼ cup fresh cilantro
- ½ lime
- 1 can black beans, rinsed
- 2 small vine-ripened tomatoes (or one medium) chopped (I like huge chunks of tomatoes, but some people like them smaller)
Cook the rice as instructed (generally 2 cups of water per cup of rice and simmer for 20-50 minutes). When the rice looks almost done, add the cilantro and juice from the lime. Mix everything together.
Once the rice is completely cooked, add in the black beans and tomatoes and stir until everything is hot. I also topped everything off with some salad greens after adding the guacamole salsa and mixed everything together.
- 1 jalapeno, de-seeded and roughly chopped
- 2 small/medium vine-ripened tomatoes
- 4-6 scallions, chopped
- 6-7 stems of cilantro
- ½ red onion, small
- 1 large avocado
- Juice from ½ lime
Throw everything into your food processor, Ninja, Vitamix, etc. and blend until smooth! Add generously to top off your black beans and rice, and use the rest as chip dip!