Tag Archives: RECIPE

Food & Drink
Easy Egg Salad

SweatTheStyle_EggSaladAn old school favourite with only 5 ingredients.
Ingredients:
Eggs: 4 Organic
Vegenaise: 1/4 Cup
Mustard: 1/4 Teaspoon
Green Onion: 1 Piece Chopped
Paprika: 1/8 Tsp
Sea Salt: To Taste
Pepper: To Taste

Instructions:
Put eggs in a pot of cold water and cover. Turn on the heat until water is boiling and then immediately remove from the heat. Let the eggs sit in hot water for 10-12 minutes. Remove from hot water, rinse under cold water, peel off the shell and chop.
Place chopped eggs in a bowl and stir in vegenaise, mustard, and green onion. Season with paprika, salt, and pepper. Enjoy in a sandwich, on top of a green salad, or with crackers.

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Food & Drink
Fine Chinese Fried Quinoa

SweatTheStyle_ChineseQuinoaRecipeThe super food version of a fine Chinese classic.
Ingredients:
Broccoli: 1 Head, steamed
Carrots:  1/4 Cup, steamed and chopped
Coconut Oil: 2 Tbsp
Egg: 2 whole
Green Onion: 1 Stock, chopped
Garlic: 1 Clove, finely minced
Ginger: 1 Tsp, freshly grated
Quinoa: 2 cups, day old made or left over
Bragg’s Liquid Aminos: 2 Tbsp

Instructions:
Heat a wok or large pan over high heat and add coconut oil. Once oil is hot, add eggs and scramble for 15 seconds. Once the eggs are cooked remove and set aside.
Add a bit of coconut oil to pan and set heat to medium high. Add green onion, ginger, and garlic. Stir fry for 30 seconds until fragrant. Add cooked eggs, steamed vegetables, and quinoa. Toss and stir fry for 2 minutes. Spread everything out over the surface of the wok and pour in Bragg’s Liquid Aminos. Toss again and stir fry for an additional minute. Taste and add additional Aminos if needed.
As an option for more greens, add frozen peas at the same time as the steamed vegetables when cooking.

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Food & Drink
Strawberry Lemonade Slushy

SweatTheStyle_ThickStrawberryAquaFresca_Food The chia seeds in this slushy make it extra thick and hydrating. They hold up to 9 times their weight in water and add a nice little crunch. Stevia is a healthier alternative to sugar that prevents blood sugar from spiking but still sweetens.
Ingredients:
Water: 2 Cups
Lemon Juice: 1/4 Cup
Strawberries: 1 Cup
Stevia: 1-2 Packages (To Taste)
Chia Seeds: 1/4 Cup
Ice: 1 Cup

Instructions:
Juice lemon over a strainer to catch the seeds and pulp.
Put all ingredients except ice and chia seeds into a blender and blend until they become liquid.
Add chia seeds and let sit in a fridge for at least 30 minutes.
Pour thickened chia liquid back into a blender with ice and blend to break down ice to become slush.

 

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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
Hot Green Beans

SweatTheStyle_SpicyStringBeans_RecipeIngredients:
Green Beans: 1 lb
Sesame Oil: 2 Tbsp
Hot Chilli Flakes: To Taste

Instructions:
Steam green beans with a steamer for about 2 minutes so they are soft but still have some crunch.
Run beans under cold water and pat dry with a cloth.
Throw in wok over medium heat with sesame oil and chilli flakes.
Stir fry for about 2 minutes.
Serve.

Nothing like a little spice to warm up on a cold day!

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Food & Drink
Just Chillin’ Chili

SweatTheStyle_ChilliRecipe Ingredients:
Orange: Half, Squeezed
Sweet Onion: 1 Medium, Chopped
Olive Oil: 3 Tbsp
Garlic Cloves: 4, Chopped
Green Pepper: 1/2, Chopped
Vegetable Stock: 1/2 Cup
Green Chile Peppers Chopped: 1 Can (4.5 oz.)
Oregano: 1 & 1/2 Tbsp
Chili Powder: 2 Tbsp
Cumin: 1 & 1/2 Tbsp
Sea Salt: 1 Tsp
Pepper: 1 Tsp
Medium Jalapeño Pepper: 1/2, Chopped
Chopped Tomatoes: 1 Can (14.5 oz.)
Kidney Beans: 1 Can (14.5 oz.), Rinsed & Drained
Cilantro: 1 Handful, Chopped

Instructions:
Add onion, garlic, pepper, & jalapeño to a pot with hot olive oil and cook for 5 minutes.
Add spices cook two minutes.
Add can of green chili peppers, cook for a minute.
Add tomatoes, cook two minutes.
Add beans.
Add 1/2 cup of vegetable stock.
Cook 1 hour med low temp. Stir pot every 10-15 minutes or so to prevent burning.
Add vegetable stock if needed.
Squeeze out juice of half an orange (great substitute for sugar).
Adjust seasonings with cumin and chili powder to taste.
Spoon in a bowl.
Serve with a side of chopped onion, grated cheddar, sour cream, and cilantro.
If you want more heat add some chopped canned jalapeños.
You can make this vegan if you sub in vegan cheese and sour cream. 

The best thing about this recipe is that you can set it and forget it (well, sort of).  I suggest making the full portion because this chill tastes even better the next day!

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Food & Drink
Cozy Kale

Sweatthestyle_killerkaleIngredients:
Lemon: Half Juiced
Olive Oil: 2 Tsp
Garlic: 4 Cloves, Sliced Thinly
Kale: 1 Bunch Washed and Chopped
Water: 2 Tbsp
Crushed Red Pepper Flakes: A Pinch To Taste
Sea Salt: To Taste
Cracked Pepper: To Taste
Parmesan: Shaved

Instructions:
Heat olive oil in a large skillet over medium heat and then add garlic.
Sauté for 1 minute, stirring constantly.
Add the kale to the skillet along with 2 tablespoons of water to prevent burning.
Cook, stirring often for 2-3 minutes.
Season with crushed red pepper flakes, sea salt, and cracked pepper to taste.
Stir in the lemon juice and toss to coat evenly before spooning the kale into a serving dish.
Shave parmesan cheese over kale.

Enjoy your Cozy Kale on a cozy day!

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Food & Drink
MOROCCAN STYLE TOMATO AND CHICKPEA SALAD

SWEATTHESTYLE_MOROCCANTOMATOSALADIngredients:
Feta: 1/2 Cup Crumbled
Za’atar: 2 Tsp.
Crushed Red Pepper Flakes: 2 Pinches
Extra-Virgin Olive Oil: 3 Tbs.
Cherry Tomatoes: 1 Pint, Halved
Chickpeas: 1 15 oz. Can Rinsed and Dry
Sea Salt: To Taste
Freshly Ground Black Pepper: To Taste
Lemon: 1 Squeezed
Mâche: For Salad Base

Instructions:
In a small bowl, mix together the feta, za’atar and crushed red pepper flakes. Add 1 Tbs. of the olive oil and let sit while you prepare the rest of the salad.
Put the tomatoes in a large bowl. Stir in the chickpeas and season with a pinch of sea salt and black pepper.
Add about 2 Tbs. of olive oil and a squeeze of lemon juice.
Stir in the feta, season to taste with salt and pepper, sprinkle over mâche salad, and serve.

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Food & Drink
SIMPLE KALE SALAD

ADRIANNEHO_KALE_SALADIngredients:
Kale: 1 Bunch
Lemon: 2 Juiced
Parmesan Cheese: 1/2 Cup Grated
Olive Oil: To Taste

Instructions:
Wash, dry, and de-stem kale.
Juice lemons with a lemon squeezer.
Pour lemon juice all over kale, rub it in with your hands, and let marinate for at least 15 minutes.
Finely grate parmesan cheese.
Mix grated parmesan cheese and olive oil with marinated kale.
Enjoy.

An easy way to get delicious kale is to marinate it in lemon juice!

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Food & Drink
HOEY GUACAMOLE

GUACOMOLE STSF small
Most people treat guacamole as a side but I love having it as a full meal. It’s fast, easy, and incredibly healthy. I’ll usually pair it with Beanitos Black Bean Tortilla Chips because they are gluten-free, organic, and are full of protein. This makes for a fresh, quick, and balanced meal!

Ingredients:
Avocados: 1 Large
Tomato: 1/2 Chopped
Cilantro: Handful Chopped
Red Onion: 3 Tablespoons Diced
Sea Salt: To Taste
Lime: Half
Tortilla Chips: 1 Bowl

Instructions:
Cut avocado in half.
Pop out pit.
Dig out avocado flesh into a bowl, squeeze in lime juice, and mash to desired consistency.
Mix in cilantro, tomato, and onion.
Sprinkle sea salt to taste.
Enjoy with tortilla chips.

¡Ay, caramba!

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