The Healthy Glow Getter

Hot Sourdough Veggie Sandwich

Ingredients:
• 2 Slices Sourdough Bread
• Vegan Butter
• Stone Ground Mustard
• Vegan Cheddar block @violife_foods – Sliced ( I use a vegetable peeler to get very thin slices)
•Rainbow Chard Lettuce
• Tomatoe Slices
•Avocado
•Jalapeños
•Broccoli Sprouts

This is one of my favorite lunches when I am craving something heartier than a salad but still want to incorporate a variety of different vegetables into my meal.

To make the sandwich I will put on all of the condiments and vegetables then cook using our George foreman panini press that we have had forever. I believe my husband has had it since college! (The kids loved grilled cheeses made in here too.)

Note: I have been buying our sourdough baked fresh daily at Whole Foods. It is so good and at around $3.50 a loaf it also very reasonable. If you try it make sure to ask the baker to slice it for you! They do this free of charge.

My recent go to “snack” after my green smoothie: 1 small avocado on its own with a dash of pink Himalayan sea salt, or a piece (or two) of gluten free avocado toast depending on how hungry I am.

Benefits Of Avocados:
•Packed full of beneficial nutrients
•Good for heart health
•Helps prevent against certain cancers
•Improves digestion
•Filled with healthy fats that keep you full and satiated.
•Glowing skin

I never would have thought an avocado to be considered a snack food. However, once I tried it I loved it and have continued to eat one almost daily. One of the first things I noticed was how I full I felt after consuming one. Avocados are packed with beneficial vitamins and fiber. Fiber gives us that full feeling after eating. (More on the importance on fiber in a future post.) If I am feeling extra hungry one day I will eat it on toast which is one of my favorite easy lunches. You can eat it on its own with sea salt, on toast, in a salad or as a side with your favorite Mexican dish. There are so many ways to incorporate it. It is a wonderful addition to your overall diet with numerous health benefits. Give it a try and see how you feel. you won’t regret it.

What you’ll need:
( 1 serving)
• 1/2 C @justeggofficial – A vegan, plant based egg. These are excellent if you have an egg allergy, sensitivity, or are vegan. (Substitute 2 free range eggs + 1 egg white if you eat regular eggs)
•1/4 C chopped green and red bell pepper mix.
•1/4 C onion diced.
• Shredded cheese ( I try to avoid dairy and used @violife_foods cheddar block).
• Dash of pink Himalayan sea salt.
• Scoop of store bought guacamole + scoop of store bought pico de Gallo.

Step 1: Heat pan to medium heat, add 1 Tbs. olive oil. Add chopped bell peppers and diced onion to pan and cook until onion is translucent ( about 3-4 minutes)
Step 2: Add eggs and scramble until done. Add shredded cheese and sea salt. Add scoop of salsa and Guacamole to plate.

Watermelon Salad With Feta

(Serves 2) 

I have seen so many mouth watering watermelon dishes circling the internet lately and quickly developed a craving. I decided to concoct my own vegan watermelon and “feta “salad by using @violife vegan feta and added avacado. It did not disappoint! My husband loved it and suggested that we have it again soon so I would say that’s a win!

•2 C seedless watermelon cubed

•1/4 C thinly sliced onion

 •1 Avocado cut into cubes

•1/4 C fresh mint chopped

•1/4 C crumbled feta (I used vegan feta)

•Dash of salt

•Drizzle of extra virgin olive oil

•Drizzle of red wine vinegar 

•Arrange cut watermelon on serving dish or plate. Add onion, avocado, chopped mint. Top with feta. Add dash of sea salt and drizzle olive oil and red wine vinegar over the top. 

I am so happy to be back sharing with you guys. It has been a week of deep reflection, observing, listening, reading, and learning. It is incredibly moving to see people come together to overcome racial divides and achieve justice for those wronged. I have been so inspired watching family, friends, and brands I love show such passion and advocacy for all that is happening during this time. I am committed to continue supporting, listening, and educating myself and my family.

 Stay tuned for some self care tools that I have been implementing this past week along with a couple of new recipes.

Hope everyone had a nice and safe weekend.

Xoxo

Kate

Vegan Waldorf Salad (Serves 4)

The other day I had a weird craving for a Waldorf salad so decided to whip something up. This version is light, vegan, and healthy. It makes for a great summer side or a light lunch.

*One green apple peeled and diced into cubes
*2 celery stalks chopped
*1/2 C chopped walnuts
*1/2 C dried cranberries
*1/2 lemon squeezed
*Dash of salt
*Dash of pepper
*1/3 C Vegan mayo
*1 Tsp Maple syrup

*Add all ingredients into bowl and stir. This lasts about 3-4 days covered in the refrigerator.

Today’s blend is inspired by Starbuck’s cold brew protein smoothie. Once I tried theirs, I knew I wanted to recreate a healthier version of my own from home. It is SO tasty and the perfect summer morning smoothie. 

Ingredients:

•1/2 C ice

•1/2 C cold brew coffee

 •1/2 C Almond, cashew, or milk of choice.

•1/2 Banana 

*1 Tbs Almond butter

•1 pitted date

•1 scoop plant based vanilla protein powder 

Add all ingredients to blender. Blend on high unto smooth. 

Summer is almost here, and with the warmer temperatures and more outdoor activity, I try to increase my water intake. Drinking plain water can get boring. I love to spice it up by adding different fruits and vegetables for extra flavor and nutritional benefits.  

How To Make Infused Water:
*Add any combination of fresh fruit, vegetables, or herbs to a 32 oz. Mason jar and fill with filtered water. Cover and let it sit overnight to immerse all of the flavors together. 
Easy peasy!

Give your plain water an upgrade with one of my favorite flavorful infused water combinations:

1.) Lemon & Lime

2.) Cucumber & Mint

3.) Orange, Lemon, & Ginger

This morning I made one of our family’s favorite smoothies and wanted to share the recipe with you because it is delicious. I came up with it one day while we were living in Hoboken a few years back and it quickly became a staple in our house. Hope you enjoy it just as much as we do!

Ingredients:

(Serves 2)

*1 C Kale
*1 C Strawberry
*1/2 Banana
*1 TBS chia seed
*1/2 C frozen mango
* 1-inch piece of ginger root
*2 C coconut water

• Add all ingredients to a blender. Blend until smooth.

Enjoy!

I don’t know about you, but I could eat soup all year long. It’s been cool and rainy here the past couple of days which to me, calls for a comforting meal. I quickly threw this soup together and was so pleased with the results of the hearty deliciousness. No meat needed.

Ingredients:

(Serves 4-6)

•1 Tbs olive oil 

•1 Onion chopped

•1/2 Green bell pepper chopped

•3 Golden potatoes cut into cubes

•3 Garlic cloves minced 

•1 Can fire roasted tomatoes 

•2 Cans of pinto or canelli beans

•2 Cans diced green chili’s

•1 can hominy

•1 Quart vegetable broth

•1/2 C water

•1 Tbs cumin

*1 Tsp chili powder 

•1/2 Tsp sea salt 

•1 lime 

•Cilantro (optional) 

1.) Add olive oil, onion, and bell pepper to a medium-sized stockpot. Cook on medium heat for about 5 mins. Add minced garlic and chopped potatoes and sauté for 2-3 minutes. 

2.) Add tomatoes, beans, green chili’s, vegetable broth, water, and spices. Turn heat to high and bring soup to a boil. Turn the heat down to simmer and cook for 25 minutes. 

3.) Add lime and stir. Pour into bowl and top with cilantro. 

The hominy in this recipe really makes the soup but can easily be made without it and still be delicious. Hominy is made from corn and has a sort of chewy texture. You can find it at most grocery stores in the Hispanic foods aisle.