I get asked all the time to share my Instagram or Facebook posts here on my blog so that it is easier to access for recipes. I admit, there comes a time when I access my own recipes posted here in a pinch for meal ideas. 🙂 This one is one our favorites and the ingredients are easy to change up any time depending on what you have in your cupboard or fridge. Enjoy!
Add the following to your Instant Pot (see below for a non Instant Pot variation): 2 cups veggie broth 1 tbsp apple cider vinegar 3-4 tbsp maple syrup 1 tbsp Tamari Fresh garlic or 1/2 tsp garlic powder Fresh ginger or 1/2 tsp ground ginger 1/2 tsp ground turmeric Stir to combine. I then added 3 squares of brown rice ramen noodles (found at Costco). Cubed tofu (I often used Trader Joe’s) A bag of frozen veggies plus extra frozen broccoli or kale! Set the Instant Pot to 2 minutes. When 2 minutes are up, release pressure and stir. Top with sriracha if you like it spicy.
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If you do not have an Instant Pot, no problem! Just add the first 7 ingredients (broth through turmeric) into a pot and bring to a low boil. Add the noodles and cook until they start to loosen up and separate. Add the frozen veggies (or fresh) on top and let cook through until desired texture. Let the pot sit covered for a while to let the veggies fully defrost and cook. Then you can turn the heat off and let it sit covered for another 5-10 minutes to let the flavors combine.
Cauliflower Crazy Curry – because I literally tossed this together in the 5 free minutes I had. (I had posted this on Instagram & Facebook a few weeks ago, adding it here for ease and reference.) Add to your Instant Pot in this order: 1 carton of slow sodium veggie broth 1 cup yellow split peas 1 onion chopped Stir Thai House Red Curry Paste – guessing two tablespoons?? A few sprinkles of Turmeric and Garlic powder Stir 3-4 large yellow potatoes chopped into small-ish pieces 1-2 zucchini chopped into similar size as the potatoes 1 head of cauliflower chopped Put the lid on. Set to 10 mins and let pressure release naturally. When done, stir it all together and let sit for a bit to cool and have the flavors combine. Enjoy!
CROCK-POT Variation: Put everything into the crock-pot on high for 4 hours or until soft. Thank you to Michele on Facebook who came through with this crock-pot variation!
UPDATE – I recently made this subbing Sweet Potatoes for Yukon (skins on) and split-red lentils for yellow split peas. It was just as delicious though I think I prefer the yellow potatoes for more of the chew factor as the sweet potatoes dissolved but it still tasted great and looks so pretty! Again, even better the next day.
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If you follow me on Instagram, then you may have seen my teaser for these muffins.
I wanted to test the recipe out again, a few different ways to give you options and because I had one child love them and another not so much (story of my life). Vans and I however, inhaled them.
This time around, I only changed a few ingredients but the end result was that both kids loved them (fresh out of the oven) and now I have twice as many muffins in my fridge. Winning!
So here is my recipe for Beautiful Beet Muffins with some variations and notes added below. I’ve made them using the ingredients listed so if you vary something, let me know. These are pretty flexible and I may continue to play around with the recipe.
Also, if you are interested in trying Beet Boost (great for this recipe and for a ton of others like hummus, pre-workout smoothies and beet pancakes etc), then use the code TRAILMOMMA to receive 15% off your purchase at check out. However, I also made these muffins using real beets, see below.
BEAUTIFUL BEET MUFFINS
Ingredients
2 cups oat flour (I used gluten free – I take 2 cups of oats and grind them in a blender to make oat flour)
1/2 cup oats (whole, not ground)
2 tsp baking powder
1 cup nondairy milk (I used almond)
1 Tablespoon Beet Boost PowderOR 2 small cooked, peeled beets* – see photo below
1 ripe banana OR 1/2 cup apple sauce (I made the recipe both ways)*
Vegan Chocolate Chips (your preference – 1/2 cup seems good)*
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2. Add 2 cups of oat flour to a large bowl (I make oat flour by taking 2 cups of oats and blending them into a flour).
3. Add the 2 tsp of baking powder and whisk.
4. Add the 1/2 cup of whole oats, whisk again.
5. To a blender add 1 cup of the nondairy milk, the 1 tablespoon of Beet Boost Powder, the banana or 1/2 cup applesauce (whichever you choose). If you are NOT using the Beet Boost Powder, add the two small steamed (and cooled) beets to the blender. I used precooked beets that are sold at Trader Joe’s and Costco. See the photo below for sizing – the tablespoon shown is for size.
6. Turn the blender on and blend everything until completely combined.
7. Pour the blender mixture into the bowl filled with flour, baking powder and oats.
8. Mix until thoroughly combined.
9. Stir in chocolate chips and mix again.
10. Pour into lined muffin tin and bake for 15 minutes. Use a toothpick when done to see if they are done. I haven’t had to bake them more than 15 minutes ever.
On left: Beet Boost Muffins * On the right: Steamed Beet Muffins
As you can see, the Beet Boost Muffins create a darker colored, very pretty muffin. That’s also because Beet Boost has cherry in it as well. Flavor wise, they both were equally good. I did a blind taste test with my kids and they said the Beet Boost Muffins had a good flavor and texture and that Steamed Beet Muffins had a little less flavor (still good) and the texture was a tad more chewy. 🙂 They liked both so win win for me.
*Some notes and thoughts.
I first tried the recipe using a ripe banana. Seemed odd to do but it is all that I had. It tasted great. You did not taste the banana and my picky 10 year old who hates bananas, didn’t even KNOW there were bananas in it. My 7 year old, who likes bananas, oddly didn’t like that batch of muffins.
This round, I tried to applesauce. They made the muffins a tad softer and chewier than the bananas. Both kids liked them and I tend to always have applesauce in the pantry for baking whereas we go through bananas sometimes like water so this is a nice option to have.
Finally the chocolate chips. This usually is the “draw” to get my kids to even try my weird creations. “It has chocolate chips? Sure we’ll try it!” But if chocolate chips are not your thing, or you have allergies I would recommend either adding dried cherries or maybe even some chopped walnuts instead. I have not tried either so if you do, let me know.
Overall, a fun recipe to make that would be great for Valentine’s Day or any day. I am thrilled my kiddos like them and they can help me make them the recipe is that simple!
Heart disease is the leading cause of death for both men and women in the United States. Heart disease is also 100% preventable. It is a life-style disease and if you have it, it can be reversed through diet and lifestyle changes.
February is Heart Health Month which coincides with Hallmark’s favorite “holiday” … Valentine’s Day. Quite obviously planned that way, I am sure.
What you may not know however, is that February is also the anniversary of my mom’s passing … from a heart attack. Do you see the theme here?
My mom and a creepy clown.
She was 47 years old when she passed from a massive heart attack with very little warning. Two months prior, I had celebrated my 17th birthday and the joy of finally having a driver’s license.
My dad was turning 50 in early February as well and my mom worked endlessly planning a huge surprise birthday party for him.
She worked on every detail. She was so excited at who was coming and was busy buying all kinds of “over the hill” decorations.
It was also around this time, that I was making a more conscious (and vocal) effort to stop eating meat. Growing up I was never a huge fan of the stuff. There were a few things I would eat but I hated turkey and would always try and hide it under my mashed potatoes. 🙂
The party came and was a huge success. Two weeks later, she was gone.
The last photo of the four of us together – at my Dad’s 50th party.
For those that know me now, that photo may be a bit of a shocker.
Me at 17 vs Me now
I’ve always admired the “success stories” that I see online of those who have been transformed physically that I guess I never really saw my own transformation until I revisited these photos recently.
Then vs Now
Yet, the transformation that I love the most, is how my mind set changed after my mom’s passing. Whether intentional or subconscious, I made the connection between eating certain things and heart health.
The older and more mature I became, I would learn to research, read and understand the connection fully and more importantly, implement it daily.
Now it is a way of life for me. I can’t recall anything else and there is no other way I would want to live. Do you know why?
Peanut & Squeaker
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Those two blonde cuties right there. Having turned 40 not too long ago, it hasn’t gone unnoticed in my own brain that I am just now 7 years younger than when my mom left this Earth and more importantly my family. In 7 years, the Peanut will be roughly 16 years old herself. I am certain that history will not repeat itself.
How am I so certain? Because I am in control. I know that cholesterol only resides in animal products. Think chicken is a better choice? It contains the same amount of cholesterol as red meat. Eggs? One egg has as much cholesterol as a Double Whopper. Think about that. One egg!? And don’t get me started on oil (any oil) – it has the potential to impair the flow of blood to your heart significantly not to mention it is highly caloric and contains no nutritional benefits.
Don’t worry, I am not going to turn this into a “don’t eat meat or oil post” … (but seriously, don’t) instead, I want you to stop and think about what you are putting in your mouth in connection with how you feel on a daily basis.
I didn’t jump right into kale salads mind you. I went through a junk-food vegan phase. Sure, Frito’s and Oreo’s are vegan but let’s be honest, that is not food, not really. It took time.
And like me, you may still envision yourself looking a certain way when in reality, you probably do not look like your 17 year old self anymore. While we are at it, how are you FEELING?
Do you get out of breath easily? Is it hard to get out of bed? Can you walk a mile easily? Do you get leg cramps? Acid Reflux? Â Sadly, heart disease does not often come with a warning. You don’t necessarily have to have high cholesterol or blood pressure either to have heart disease (my dad didn’t and he also suffered a heart attack).
There is a reason heart disease is called the silent killer. Sometimes the only warning that you get, is when you are having a full-blown heart attack and by then, it may be too late.
Don’t kid yourself. Everyone is getting older. Moderation is not “okay” anymore. As Dr. Caldwell Esselstyn, the author of Prevent and Reverse Heart Disease has said, “If you eat unhealthy foods in moderation, then you’ll have a moderate heart attack.”
I miss my mom every day. I often say: If I knew then what I know now, she’d still be here. Yet I might not know what I know now, if she hadn’t had a heart attack. I might still look like my 17 year old self, but with gray hair and quite possibly a few pounds heavier.
People often think Vans and I are so “fit” because we bike and run. That is only a small piece of the puzzle. When I was 17, I was playing basketball, softball and soccer – all year round and sometimes two sports at one time! You wouldn’t know it though by that photo.
Thin doesn’t equate healthy. I want you to look inside. I want you to really look. What is most important to you right now?
Is it really worth jeopardizing your health, your life, your family to consume something that has the potential to stop the flow of blood to your heart? Forever?
Medication only masks the problem. It doesn’t fix it. Food, the right food (aka plant-based whole foods), can fix it. The right food, can reverse the damage that has already been done. The right food can allow you to see your children grow, walk them down the aisle and have grandchildren. The right food, can save your life.
We’re only given one heart … take care of it.
My heart is no longer mine. It belongs to these three right here.
Hi there! Hope you all have had a wonderful Christmas and are planning to have a safe and Happy New Years as well. My holidays were great. I have been enjoying some family time and some time off of work.
In that time, I finally did something that I have been meaning to do for a while. I made a YouTube cooking video. If you follow me on Facebook or Instagram, you know that I use my Instant Pot Pressure Cooker quite often. I love it and cannot imagine my life without it.
I love it so much that I have introduced it to everyone that I know. I showed Stonegate a year ago, and then she got one and she since fallen in love and has spread the word to all of her friends. Everyone in my family has purchased one. I have quite a few friends that recently purchased one (thanks to some awesome Black Friday sales) as well as a few attendees from my plant-based cooking demos! Stonegate and I even purchased one for Burning Girl for Christmas so that she could discover its magic! And if you are wondering, yes, Pigeon even has one now too! 🙂 The whole Wolf-Pack. 🙂
So in an effort to share some the simplicity of this appliance (because it can be quite intimidating at first), I shot this video. I basically show you another way to use the Instant-Pot that is not typically known by many. I remember when I showed this recipe to Stonegate and Burning Girl, they were blown away.  🙂
So now, I am going to share it with you. Keep in mind, this is my first official attempt at a video. There were some technical glitches that my perfectionist self notices, but hopefully you don’t mind. I shot this solo with a three camera set up in my kitchen. It was kind of fun!
If you like it, please give me a thumbs up and share with anyone who has an Instant Pot or may be interested in getting one. Feel free to comment too.
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