Kale-Navy Bean Mix in a Green Pepper Bowl

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

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How to Make Time For Juicing in Your Already Busy Life

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Now that the Polar Vortex of 2014 is finally over (fingers crossed!), 14 degrees on a Wednesday morning is practically Spring Break weather!  I’ve been doing my best to stay healthy during this cold and icky germ season, and one of my most powerful weapons (besides the holster of Purell on my belt) is juice.  Not Day-Quil.  Not a packet of Emergen-C.  Just good ol’ veggies and fruits and all the goodness they provide.  

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It’s not easy to think about health when it looks like this outside!

I’m not gonna lie; I woke up Monday morning feeling foggy, with a tickle in my throat and pressure in my ears.  I pretty much dove towards my juicer as soon as I woke up and made a couple “shots” of Flu Buster Juice (1 lemon, 1-2 inches ginger, 4-6 garlic cloves, dash of cayenne on top)..  Hands down, better than any cough syrup I could have tried, and immediately my throat was like “thank you, thank you!”  I also made a big pot of green vegetable soup, which I swear will cure anything you’ve got!  I’m still working on perfecting the recipe, though, so look for an upcoming post about it!

It’s so easy to fall into the mindset of “I don’t have time to juice”.  I’m not criticizing; I’ve been there too!  As a part of my New Year’s Resolution, I decided that I needed to make a conscious effort to juice more.  Now, I’m not saying every single day, because things happen.  I’m not going to set myself up for failure, and neither should you.  I want to get as close to that mark as possible, though, and I know that the “time” factor can definitely affect anyone’s juicing habits.  Lucky for you, I did a little experiment in my kitchen this morning to help debunk (even to me) the “I don’t have time for juicing” myth.  

Steel-cut oats have been my go-to breakfast lately, so I started the water boiling to make some.  These take about a half hour to cook, so after throwing in the oats, I started prepping my veggies:

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I was already throwing carrots into the juice, so I cut up a few extra to bring as a snack to campus with me.  Then I juiced my delicious concoction and scrubbed down the juicer.  Surprise, surprise, my oats were still cooking by the time this was all done.  I had time to make a bag of trail mix for class as well before my oats were ready to go.  Within 40 minutes of waking up, this is what I had to show for myself (on top of making hot lemon water, drinking my supplement, and taking my vitamins):

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Not too shabby if I do say so myself!  I know some of you are thinking “I don’t have 40 minutes between waking up and leaving my house to get all this stuff ready.”  Okay, but in all fairness, the juicing took ~15 minutes total, and the rest of the time went to making tea, mixing trail mix, stirring my oats, and cutting up veggies for my midday snack.  You can always stick to doing the juicing alone, but my morning routine requires some waiting around (like when I’m cooking breakfasts like steel-cut oats or an apple bake), so why not spend that time being productive?  I even got some packing done!  Side note: I’m so happy I’ll be moving into an apartment without such crappy lighting soon! My pictures are going to look so much nicer.

What I’m trying to say is that everyone can sneak in healthy habits where they might not realize they’ve got a little time to kill!  When I’m not using my “oat-cooking” time to make juice, I spend it practicing yoga or meditating, or even reading for school.  Whether you juice, sneak in a workout, read the paper, or write in a journal, making choices that are kind to your body & mind, especially in the morning, can really set the tone for the kind of day you want to have.  I find that when I take the time to make myself a yummy juice like the Broccoli Citrus Blast I’m about to share with you, I feel good about myself, and I radiate that goodness and project my positive attitude onto others.  Try it! You will feel great, I promise!

Time for the juice!

Broccoli Citrus Blast

  • 1 head broccoli
  • 2 oranges, peeled
  • 3 carrots
  • 4 stalks celery

Juice and Enjoy! It may not be the prettiest of colors (orange and green don’t exactly mix to create a sparkly rainbow) but it’s delicious, I promise!  Feel free to add a granny smith apple as well; I didn’t have any on hand but I’m sure it would have been delicious!

Stay Well & Happy Juicing!

14 Popular Juice Recipes

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2 posts in one day… I’m a wild woman!  I’ve been meaning to write this post for a while, and I’ve had a few readers requesting these juicer recipes for a couple months now.  Being my uber-productive self, I finished one of my deadlines early this afternoon (I believe Starbucks may have contributed), and what better study break is there than blogging?  I know this blog is for “The Juice Junky” in all of us, but my new-found discovery of plant-based vegan recipes and holistic health practices can sometimes overshadow the juicing aspect you all come here for!  

I have compiled a list of the 14 most popular juice recipes to share with you.  Keep in mind, these are the most common recipes that I use myself, but there are obviously thousands of recipes that others may see as more popular than the ones listed here.  Also to keep in mind for those new to the juicing practice, these recipes are only a guideline.  Don’t be like “I have everything but the apple for this recipe so I guess I can’t make that one…”  Feel free to mix and match!  Once you get the hang of this crazy awesome world of juicing, you may move away from the recipes (I know I definitely have)  and follow the general 80/20 rule while creating your own delicious concoctions!  

The 80/20 Rule: You are not only allowed to make up your own juice recipes, you are encouraged to!  Like I said before, you may not have all the ingredients for a specific recipe, but that doesn’t mean you can’t sub out apples for oranges or cucumber for celery, or even just omit an ingredient altogether (I can’t handle juicing radishes, no matter how many times I try!  I leave those suckers out of any recipe calling for them).  This brings us to the 80/20 rule: When creating your own juice recipes, the general guideline is to make your creation ~80% vegetables (preferably greens!) and ~20% fruits. You can ALWAYS up the vegetable percentage!

Fruit juice is okay in moderation (I mentioned making apple juice in my previous post), but it’s something that should be done as a “once-in-a-while-treat” basis.  When fructose (fancy word for fruit sugar) is consumed without being coupled with fiber (fiber is removed during the juicing process) there is nothing from stopping the fructose from flooding the liver in one heavy hit.  Eating an apple is okay, because the fiber combats the fructose and acts as a sort of “time-release” mechanism.  Drinking apple juice, there is no fiber, so the digestive system is hit with all that fructose at once, which can be detrimental in high doses.  I can go into detail on this in a later post if you’d like; just comment below and let me know!

Okay, enough science junk.  I’m the one in school, not you.  Time for the yummy part of juicing!  Without further ado, I give you my list of the 14 most popular juices in my kitchen! That’s one new juice a day for two weeks! Please share your juice recipes and experiments in the comment section below!

Heavy Metal Detox

  • 1/2 pineapple core
  • 1 small Granny Smith Apple
  • 1 Lemon (peeled of not organic)
  • 1 Cucumber
  • 3 stalks celery
  • 1 small head of Romaine
  • 1 bunch cilantro
  • 1 bunch mint
  • 1/2 bunch kale

When the liver detoxifies, it sends those toxins to the intestines with the intention of getting them out of the body.  Many heavy metals going through this process end up being reabsorbed into the bloodstream repetitively.  Cilantro binds to these metals in the body and carries them through the intestinal tract so they are excreted once and for all, and don’t get reabsorbed, or stay in risky places like the brain.

ABC (a.k.a Fruit Punch)

  • 2 apples
  • 2 beets
  • 2 carrots
  • 1 pear (optional)

Ultimate Beet

  • 1 beet
  • 2 carrots
  • 5 strawberries
  • 1 cup grapes
  • 1 apple

Mean Green (Original)

  • 2 small apples
  • 1 cucumber
  • 1 inch ginger root
  • 1/2-1 bunch kale
  • 1/2 lemon (peeled if not organic)
  • 4 stalks celery

Carrot Cucumber

  • 4-6 carrots
  • 1 cucumber
  • 1/2 beet
  • 1/2 lemon (peeled if not organic)
  • 1 inch ginger root

Flu-Buster (I swear by this!)

  • 1 lemon
  • 2 inches ginger root
  • 4-6 whole cloves garlic

JUST SHOOT IT!  You will feel instantly invigorated; I promise!  Shoot it even when you’re not sick.  When your throat is sore though, this shot will coat it and you will feel improvement within minutes.

Cucumber Beet

  • 1 cucumber
  • 3 carrots
  • 1 beet
  • 2 stalks celery
  • 1 handful parsley
  • 1/2 lemon (peeled if not organic)

Simple Cucumber Love

  • 2 cucumbers
  • 1 lemon (peeled if  not organic)

Cucumber Apple

  • 2 stalks fennel
  • 1/2 cucumber
  • 1/2 Granny Smith apple
  • 1 handful mint
  • 1 inch ginger root

Perfect Skin

  • 1 cucumber
  • 1 parsnip
  • 3 carrots
  • 1/2 lemon (peeled if not organic)
  • 1/2 bell pepper (I prefer yellow, but red or green work too!  Purple is not my favorite)

Operation Detox

  • 1 tomato
  • 5 spears asparagus
  • 1 cucumber
  • 1/2 lemon

Hangover Cure

  • 1 bunch dandelion greens
  • 4 carrots
  • 1/2 cucumber
  • 1/2 lemon (peeled if not organic)

Mango Salsa (my favorite “dinner” on a juice cleanse!)

  • 1 cucumber
  • 1 bunch cilantro
  • 1 mango (pitted)
  • 2 scallions
  • 1/2 jalapeno (discard seeds)
  • 1/2 yellow pepper
  • 1/2 lime (peeled if not organic)

Greens on Greens on Greens (my personal concoction)

  • 1 bunch celery (~10-11 stalks)
  • 1/2-1 bunch kale
  • 1 cucumber
  • 1/2 lemon (peeled if not organic)
  • 2 inches ginger root

When all else fails, there is this awesome infographic from CrazySexyJuice.com to help guide new juicers on their own juice-creation journey.  Definitely check this website out; Kris Carr is amazing and she is a true inspiration to anyone looking to improve their health through nutrition.

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Again, please feel free to comment and tell me about your favorite juice concoctions and kitchen experiments!

Happy Juicing!

Planning Ahead: a Plant-based Plan

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Happy Tuesday everyone!  Has it really been 4 months since my last post?  I sincerely apologize; with a full time job and a full time class schedule, life can definitely get in the way of everything else sometimes.  And I won’t lie to you: these next four months are going to be even more hectic and insane than ever, so bear with me.  We will make it out alive; I promise!  

Classes officially began yesterday, though I was in and out of meetings last week as well.  Some exciting changes in my life since last we spoke:

  • I will finally be getting out of this horrendously-lit apartment at the beginning of February!  Goodbye outskirts, hello downtown!  I can’t wait to be in the heart of this great city and take part in all it has to offer!
  • I adopted a kitten!  What’s crazy is that I’m a self-proclaimed “dog-lover” to a fault, and one day at work my heart just told my head that this little guy was mine.  His name is Bran (after the character on Game of Thrones).  I figured since Bran Stark is in a wheelchair and my little one is missing a leg, they had a bit in common!  My Instagram feed (Khaleesi_Kate) is now all food/health photos and tons of pictures of Bran.  Hashtag “crazy cat lady”!

Okay, now to the good stuff!  Balancing work, school, and a life are going to be more challenging than ever in these next few months, and I know that in order to succeed, I need to make sure I make things like meals and shopping as organized as possible.  I created a meal plan for the week and hung the clipboard next to my stove.  Now I don’t have to stress about “What do I bring to campus for lunch today?” or “What the heck am I having for dinner?”  It only took me about a half hour to write it all down, and that made the shopping trip 100x easier.  With a few staples already in my kitchen, I managed to keep the bill under 30$… not bad it I do say so myself!

The menu for this morning included my hot lemon water (as always) and a kale-banana smoothie with the almond milk I made last night.  I’m a creature of habit, and I always know it’s going to be a good day when I am able to stick to my routine in the mornings.  Again, planning is key.  My morning routine looks something like this:

Stumble out of bed and wander blindly to the kitchen to turn on the stove and heat my water.  glance at my meal chart and see that a banana-kale smoothie is what’s happening this morning.  Wash 1000 mg Vitamin C and 1000 mg niacin down with a full glass of water while I pull out everything I will need from the fridge.  My counter looks something like this:

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Bran wanted to help photograph the food this morning.  He’s hiding in most of my pictures now, so be on the lookout!  As you can see, I’ve already cut up lemon slices, and everything has been prepared (I did chop the kale this morning though).  If you look in the right corner of the picture, you can see the edge of my clipboard hanging on the wall!  I sip my hot lemon water while checking emails and once I finish, I head to the kitchen to make breakfast.  If I make something like an oatmeal bake or roasted apples, I take that oven time to get my yoga on. This banana was not nearly as ripe as I prefer (the browner the better!) but the smoothie was still delicious and I always feel good about making a meal from ingredients I have prepared myself.  The jar of brown stuff in the back is almond meal.  If you remember my post about making almond milk (refresh your memory here)  I talk about making almond meal from the leftover almond “pulp”.  It’s quick, easy, and I added it to my kale-banana smoothie to up the fiber content, which is never a bad thing!  Feel free to omit this if you are using store-bought almond milk, since prices of almond meal at the grocery store are a bit outrageous.  

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1 ripe banana
3-4 leaves kale, chopped
2 tbsp almond meal (optional)
1 cup almond milk

To reiterate what I said in my previous post about almond milk, I can’t stress enough how easy and effortless this process is!  Yes, the almonds need to soak beforehand, but I did that while I was in class.  And the almond meal has to go in the oven for an hour or two… which I just read and did work for my classes while that was happening.  All in all, you probably only will spend about 10-15 minutes doing actual work.

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Today’s menu includes brown rice & broccoli for lunch, mashed sweet potatoes and steamed kale for dinner, and some carrots and hummus as a mid-day snack.  I’ll try and post as often as I can this semester, so let me know if there’s a certain health topic you want covered or an ingredient/recipe you’d like to see on here!

Why I’m Vegan

Veganism entered my vocabulary one year ago on 1 July, and fully infiltrated my life on 18 February, 2013.  People ask me DAILY why be vegan?  6 months in, and I think I have finally formulated my reasons into words.  SO many people, family and stranger alike, have determined my reasoning for adopting a vegan diet, and I just want to stop them and say “Hey! It’s MY reasoning, not yours!” I thought that this week, it might be a good idea to explain what exactly those reasons are, in MY own words!

Yeah, yeah.  I know how it looks.  I’m a little girl in thick-rimmed glasses who rides her cruiser bike to work (almost) every day to the Humane Society where she hugs puppies and cuddles kittens and, you know, basically saves the world.  People who see that surface image are like “Yeah, it makes sense; what a vegan/hippie/pretentious weirdo.”  And I get that.  A year ago, I would have thought the same thing.  Heck, 6 months ago I would have thought the same thing!  The thing is though, my decision to go vegan actually wasn’t fueled by my career.  Whether I knew it or not, my new dietary lifestyle change was set in motion 6 years ago, arguably even longer than that!

I had been a figure skater my whole life, and once I decided to focus on school and cease training, I needed another fitness outlet.  Skating had taken up a lot of my time, and I really enjoyed the prolonged fitness experience I had grown used to since age 2, so naturally, I fell into long distance running.  I wasn’t on any teams or anything though; I just ran for me.  I thought when I stopped skating, I would be able to relax my strict diet a bit, but soon discovered if I wanted to continue running, that could not be the case.  I became very interested in nutrition and soon began eating healthier than I did even in the midst of competition season when I skated.  I was even a vegetarian for about 6 months.

About a year later, I began developing a moderate aversion to dairy.  Now, I don’t think it had anything to do with my diet, since it happened while I was eating a hearty amount of cheese, yogurt, meats, butter, basically all things animal.  For some reason, though, my body had had enough and called it quits.  “Have no fear!” my mother told me.  Her friend had been buying this stuff called soy milk for her family for years, and she raced over to snag some for me.  It was alright.  I loved drinking a huge glass of milk with my PB&J though, and soy milk was so NOT the same.  Dairy milk wasn’t an option anymore, though, and so I adjusted.

I came to LOVE soy milk, and even brought the craze to my sorority sisters when I left for college.  Many of them still drink non-dairy milk to this day, even though they aren’t lactose intolerant!  Sharing this healthy alternative with others made me feel so good inside!  After a couple years of eating dining hall dinners and Taco Bell (oh, the life of a college student), I decided to start doing more cooking of my own.  My mother and father had always cooked meals from scratch for my siblings and I growing up, so I was used to fresh ingredients and ready to get back to my roots!  I was still eating meat and just as much dairy as I could manage (I wasn’t giving up cheese for ANYTHING!), but the recipes my parents each gave me were mainly vegetarian, or had a vegetarian option.  I cook many of them today in my “vegan life”!  Again, my sorority sisters took notice and I was able to turn them on to healthy meals and tasty home cooking, and again I felt really good about it!

By the time I graduated, I was dating someone who just wasn’t as passionate about health as I was, and began to fall back into the frozen-dinner/processed food coma.  One hot summer day though, we were in our room watching Netflix, trying to avoid the heat, and he flipped on a documentary about some guy who drank a bunch of juice and lost weight.  I assumed it would be entertaining and probably pretty funny (we had never heard of juicing), and by the end of it, my then-boyfriend was on amazon ordering himself a juicer.  That was the most passionate I ever saw this TGIF frozen appetizer veteran ever get about his health, and my enthusiasm was renewed!  I began delving into the world of juicing, and even started this blog to document my first juice fast!  Together, the two of us survived our ten-day juice fest, and we were on cloud nine looking at our accomplishment!

Life soon resumed though, and the frozen dinners crept back into our groceries within the month.  While he saw the juicer as a fad, I saw it as an opportunity and a renewal in my passion for health.  Even though we didn’t work out, I have to give the guy credit for firing my passion.  Research into juicing quickly led to vegan articles which led to information supporting a whole food, plant-based diet, and I never would have gotten here without that.  The pros kept piling up, and it wasn’t long before I realized there weren’t a whole lot of reasons to not be vegan.  We lived together for another six months after our initial juice fast, and I began an attempt to transition to veganism.  It wasn’t met with enthusiasm though, since he wanted burgers for dinner instead of “that weird kale thing”.  The day I signed the lease to my new apartment was the day I went fully vegan, and I never looked back.

That was in February.  I was wary of calling myself a “vegan” though, because I was afraid of what kind of connotations that word carried (I always thought of vegans as weird hippie folk carrying guitars and walking barefoot), and above all else, I was afraid I would mess up and cheat on accident (label reading is tricky at first!)  I didn’t fully feel comfortable with my eating habits to identify myself as a “vegan” until two months later.  I’m so silly!  Health isn’t about perfection; it’s about progress!  You’ll hear me say that a lot.

Though the relationship that cultivated my vegan interest failed, it was in no way due to my choice of diet!  Come on people, no one ever broke up over beets and quinoa.  My friends always ask me if I feel I need to meet a fellow vegan, or if I would ever be able to date a carnivorous milk-drinking man again, and my answer is, of course!  I mean, health is OBVIOUSLY at the forefront of my interests, so I want to surround myself with people who also are health-conscious and active, but that doesn’t mean I need to shun the cheeseheads of the world!  Now that I have a little more experience and knowledge under my belt about how to live and eat a vegan lifestyle, I think it would be absolutely possible to coexist with someone who ate a different diet.  While veganism was something that just “clicked” with me, I understand that other people don’t want to eat like that, and I’m okay with it.

I’m not some crazy animal rights activist.  I’m not going to hold hands around a tree and throw red paint on fur coats.  I don’t wear long gauze skirts and bandanas while weaving flower wreaths in the middle of a field.  I know I work for an animal welfare agency, and the anti-cruelty aspect of veganism isn’t ignored by me, but I won’t deny that I one hundred percent chose the vegan route for health reasons. I’m lactose intolerant, and the majority of my grad school research has focused on adverse effects of meat consumption, so veganism works out pretty well for me.  And seeing as I’m currently in the midst of working towards my Master’s in Public Health, such a health-conscious lifestyle definitely suits me! You won’t hear me criticizing others for noshing on steak tips or reveling in a gooey grilled cheese and creamy tomato soup though.  Trust me, I stuff’s delicious!  I do this for me, and no one else.

Whew!  I hope that gives a little bit of insight into my reasoning for becoming a vegan and how I turned into a total Juice Junky!  After reading this, it’s no surprise this dog-walking MPH student’s a vegan, but not for the reasons you might think at first glance!

Stay Healthy!

-Kate

Day 2- Clean Eating Cleanse: Banana Shake + Green Juice

Let’s hear it for Day 2 of the Clean Eating Cleanse!  Things are going great!  I started the day off right with a mug of hot lemon water and a solid half hour of yoga.  I swear, that combo is better than coffee.  It never fails to leave me energized, invigorated, and ready to get the day started! Breakfast was out of this world.  I made a banana-oat smoothie, one of my go-to recipes.  Only 3 ingredients!

bananaoatshake

  • 3 bananas, sliced & frozen
  • ¾ cup water (or almond milk if you prefer)
  • ½ cup oats

Blend and enjoy!

What I love about this breakfast recipe is that it is so simple, and yet so satisfying!  It’s become a favorite of mine, and has become very popular with friends and other followers I have recommended it to.  Packed with protein and carbohydrates, this ice cream-like concoction seems more like dessert than a satisfying breakfast.  Seeing as I work in a job which requires a decent amount of physical labor, you can believe me when I tell you that it filled me up and carried me through my morning’s work demands.

Sticking with my goal to substitute one meal per day with a fresh juice, I brought a tasty green juice to work with me as my lunch.  I love not having to pack a lunch in the mornings, and instead just throw a jar of juice into my bag and know I’m good to go!  I like to eat lunch in a lounge with free-roaming cats meandering around, and little Emma found her way over to me and my juice.  I guess even cats love my juicing!

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Fresh vegetable juice is so full of micronutrients, I can almost feel the rush of nutrition as my body absorbs it!  Kale is, well, a superfood, and I can say I really do feel amazing after eating it or juicing it!

Dinner was a water-based vegetable soup full of carrots, onions, turnips, garlic, celery, and lentils.  SO deliciously filling, and with fresh rosemary and thyme from my herb garden, my apartment smelled AMAZING.  Yeah, you’re welcome neighbors!

Once I let this dinner digest a bit, it’ll be back to the kitchen to prep veggies for tomorrow’s meals.  I can’t wait to share more great juicing and recipe finds with you all! Tomorrow may be a bit more of a struggle since I won’t have work to occupy me; I’ll probably be eyeing the Earth Balance and Vegenaise like no other in my fridge.  I can do this, though!  Honestly, I’m really excited for another banana breakfast shake tomorrow morning!

 

Stay clean, stay healthy!  Happy juicing!

 

 

Mango Coconut Breakfast Muffins

A good friend of mine came over the other day, and the first thing she said when she walked in was “Ugh. It smells like vegan in here.”  What do I even say to that?  Well, I had just finished making some vegetable soup, so while she said my apartment smelled like “vegan”, what it really smelled like were leeks and corn and onions and carrots and garlic and homemade vegetable stock, among other ingredients.  When I asked her if she wanted to try some, the answer was “Not in a million years.”  I can’t say I was completely surprised, since that seems to be the general reaction when I offer anyone food.  It’s like people associate “vegan” with “alien” food or something, when all I’m doing is eating fresh, natural foods.

Oh well.  It’s not like their opinion of my diet affects me at all; I know what I’m eating and I know my reasons for choosing those foods.  The food is SO GOOD though!  My decision to become vegan was for no one’s benefit but my own.  I’ve never been one to thrust my views or lifestyle choices on others, but seeing as I’m working towards one day having a Master’s Degree in Public Health, I feel like I should be inspiring others and sharing my awesome discoveries (hence this blog!).  I wish I could show people that healthy alternatives to their everyday choices like juicing and using fresh ingredients can taste just as good, if not better!

I think I found an awesome breakfast recipe that can make vegans and non-vegans alike super happy!  These mango and coconut breakfast muffins are so delicious, and when I make them, people think my apartment “smells like vegan” in a mouth-watering, can’t-wait-to-sink-my-teeth-into-this-awesomeness kind of way.  Recipes like this are good recipes while moving towards a diet of eating more raw fruits and vegetables than anything else.  

For all you vegans: Here’s one more recipe to add to your arsenal! For all you non-vegans: Try this recipe and let me know what you think of it!  I adapted this recipe from The Vegan Cookbook and simplified it.  I have to say, this is one of my favorite breakfasts!

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Mango Coconut Breakfast Muffins

  • 2 cups unbleached, unbromated flour
  • 1 tbsp. baking powder
  • 2 tbsp. flaxseed meal
  • 3/4 cup dehydrated, unsweetened coconut, shredded
  • 1/2 cup raw cane sugar
  • 3/4 cup unsweetened almond milk (or soy)
  • 1/3 cup vegetable oil
  • 1 very ripe mango, peeled and chopped 

Mix together all the dry ingredients in a large mixing bowl.  For time-saving purposes, I placed all my dry ingredients into a mason jar the night before.  That way, I could sleep in a little longer and breakfast would get made faster!

Mix together the milk, oil, and mango in a separate bowl, and then add the mixture to the dry ingredients.  Mix everything until nicely combined.

Heat the oven to 375 degrees and get your muffin cups ready.  The batter should divide into the 12 muffin tins pretty well.  Sprinkle a little extra coconut on the muffin tops (this is totally optional) and then throw those bad boys in the oven for 25 minutes.  

Let cool for 5 to 10 minutes before enjoying delicious mango heaven!