Category Archives: Food & Drink

Food & Drink
Cali Pink Salad

SweatTheStyle_PinkCaliSalad_FoodIngredients:
Pink Grapefruit: 2, Large
Pink Himalayan Salt: 1 1/2 Tsp
Dijon Mustard: 1 Tbsp
Freshly Squeezed Lemon Juice: 1/4 Cup
Freshly Ground Pepper: To Taste
Extra Virgin Olive Oil: 1/2 Cup
Avocado: 4, Ripe
Roasted Sunflower Seeds: A Sprinkle

Instructions:

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the mixture thickens into a vinaigrette.
Cut the avocados in half, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown.
Cut the top and bottom off of the grapefruit, just enough to expose the flesh. Begin slicing off the peel, cutting from top to bottom, following the curve of the fruit until the whole peel is gone. Try to remove all of the white skin without sacrificing too much of the flesh of the fruit. Then release the grapefruit segments with a knife. Arrange the avocado slices around the edge of a large platter with the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt, pepper, and sunflower seeds and serve.

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Food & Drink
Creme de la Ice Cream Sandwich

AdrianneHo_JulesOrganicsThe best thing after a hard run on a hot day is a tall glass of cold water. The next best thing is a cold gluten-free ice cream sandwich from Jule’s Organics and Glutenfreeda. Okay maybe you don’t need to have an ice cream sandwich after every run but it’s a tasty reward that’s 100% organic and gluten-free! Glutenfreeda who makes gluten free products and Julie’s Organics who specializes in organic frozen deserts collaborated to create this perfect ice cream sandwich.

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Food & Drink
Funky Fungi

AdrianneHo_FungiSaladIngredients:
Oyster Mushrooms: Separated, Cleaned, and Dried
Parmesan Cheese: Thinly Grated
Olive Oil: Enough To Drizzle
Balsamic Vinegar: Enough To Drizzle

Instructions:
Heat oven to 425 degrees F. Lightly coat oyster mushrooms with olive oil. An easy tip is to put the mushrooms in a plastic bag with 3 Tbsp of olive oil and shake to make sure they are evenly coated. Dip oiled mushrooms in parmesan cheese and set on non-stick oven tray. Lightly sprinkle a little more cheese on each mushroom. Heat in oven for 10-15 minutes until mushrooms are golden and crispy. Toss the arugula in olive oil and balsamic vinegar. Take out the mushrooms, and place on top of the salad still warm and serve.

Mushrooms are as meaty as chicken you won’t know what’s missin’!

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Food & Drink
Gluten-Free Johnny Boy

SweatTheStyle_JohnnyBoyI love making toast with gluten-free bread from Udi’s. It looks, tastes, and feels exactly like regular bread. This is an easy breakfast toast I make that reminds me of being a kid. The fiber and protein from the almond butter, chia seeds, and banana will keep you full all morning, and the raw honey makes it a sweet way to start your day.

Ingredients:
Udi’s Gluten-Free Bread: 2 Slices, Toasted
Almond Butter with Chia Seeds: 2 Tbsps
Raw Honey: 2 Tbsps
Banana: 1 Large

Instructions:
Spread raw honey and almond butter over each slice and sprinkle chia seeds.Β Thinly slice banana length wise so it becomes 4 long thin strips. Cut in half so it becomes 8 and lay 4 slices over each toast.

Breakfast of champions!

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Food & Drink
Chinese Baby Bok Choy

AdrianneHo_SesameBoyChoy
Ingredients:
Baby Bok Choy: 1 Bunch, Cleaned, Ends Trimmed
Sesame Oil: 3 Tbsp

Instructions:
Boil water in a pot. Once water is boiling throw in baby Bok Choy for 3 minutes.
Pour water and Bok Choy in a strainer and drizzle over sesame oil.

So easy there’s no excuse to not eat your greens!

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Food & Drink
Mary’s Gone Crackers

AdrianneHo_MarysCrackersMary’s Gone Crackers are gluten-free, vegan, organic, and loaded with superfood grains and seeds. They also have the best most addictive crunch! They go well with almond butter and apples, cheese, or Hoey Guacamole but they are so good that I often snack on them on their own. I love that the brand makes an effort to use only high quality ingredients that not only taste good but are good for you too. They’re the perfect snack for a hiking adventure.

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Food & Drink
Elemental Superfood Seedbars

AdrianneHo_ElementSeedbar Elemental Superfood Seedbars are raw, organic, vegan, and gluten free. They’re made from a mixture of seeds, nuts, and superfoods. Apart from being incredibly healthy and filling they are also delicious. The consistency reminds me of raw cookie crumble and each bar has sweet and salty hits. The ingredients contain no preservatives, pesticides, or anything artificial. These bars are great to keep in your bag, car, or desk when you want something naughty that’s actually very nice!

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Food & Drink
PEACH & BURRATA SALAD

PEACH TOMATO BURRATA STSF 21
Ingredients:
Raw Honey: 1 Tbsp
Sea Salt: To Taste
Peach: 1 Sliced
Lemon: 1 Juiced
Basil: A Bunch Chopped
Buratta: Whole
Olive Oil:Β To Taste
Heirloom Tomatoes: 3 Sliced

Instructions:
To make dressing whisk lemon juice with honey and olive oil.
Arrange tomatoes, peaches, and basil on a plate.
Place buratta on top.
Drizzle honey-lemon mixture over everything.
Sprinkle with sea salt.

It’s pretty easy!

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Food & Drink
Pineapple Fried Quinoa

Pineapple Quinoa Ingredients:
Pineapple: Halved with fruit scooped out and chopped. Keep half of the pineapple shell for presentation
Quinoa: 2 Cups Cooked
Eggs: 3 Whole
Green Onion: 1 Stem, Sliced
Tomato: 1 Diced
Red Onion: 4 Slices, Diced
Frozen Green Peas: 1 Cup
Cilantro: 1 Small Bunch, Chopped
Garlic: 2 Cloves
Ginger: 1 Small Slice
Tamari: 3 Tbsp
Coconut Oil: 5 Tbsp
Olive Oil: 2 Tbsp
Lemon Zest: 2 Tbsp
Shrimp: Deveined, 8 Pieces
Cashew Nuts: Small Handful
Unsalted Vegetable Stock: 2 Cups
AdrianneHo_PinappleQuinoa_FinishedInstructions:
In a bowl mix 2 Tbsp of olive oil with 1 Tbsp of curry powder and 1 Tsp of lemon zest.
Marinade shrimp in mixture for 30 minutes.
Heat a pan with 1 Tbsp of coconut oil and fry red onion and tomato. Once they are cooked softly scramble eggs over veggies, break apart so there are many separate pieces, and set aside.
Defrost frozen peas in a wok or larger pan and set aside.
Cook shrimp in a larger pan for 3-5 minutes with 2 Tbsp of coconut oil and garlic. The shrimp is cooked when both sides turn pink and shrimp becomes rounder and more firm. Β Set cooked shrimp aside.
Toss the cooked quinoa in the oiled pan from the shrimp with cilantro, green onion, green peas, and chopped pineapple. Pour in Tamari, 2 Tbsp of coconut oil, and 1 Tbsp of curry powder and keep frying.
Add shrimp, scrambled egg mixture, and cashew nuts. Keep frying until eggs and shrimp are mixed throughout the quinoa.
Turn off heat and scoop fried quinoa into the pineapple shell.
Garnish with cilantro and serve!

One less dish to wash at the end of the night!

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Food & Drink
Brad’s Raw Kale Vibes

BRADSRAWKALECHIPIf you want the taste of Sunday’s Vegan Gluten-Free Nacho Supreme with the lightness of Don’t Kale My Vibe ChipsΒ along with the same easiness of doing… NOTHING, then Brad’s Raw Kale Chips are for you! All the flavour, none of the heaviness, and it can be stored in your cupboard for when the craving strikes! The kale is made crispy by being dehydrated below 115 degrees which allows it to retain its active enzymes and the flavours are provided by natural ingredients including raw cashews, sunflower seeds, & spices. You should never have to sacrifice taste for quality!

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