Made these today--

…..waiting for it to come out of the oven, yum!

Gluten-Free, Vegan Zucchini Lasagna

(Click above link for recipe!)

fit-inspiration:

Vegan Taco Salad

http://www.stumbleupon.com/su/8nX9m6/cleangreensimple.com/2011/05/taco-salad/

Tonight’s Dinner….. Yum~

(via carogetsfit)

I did a variation of a recipe I found at the local Coop. This recipe was labeled as one of their Rush Hour Recipes. 

First, I started out with a 4 pound chicken from the local Coop. I had been craving a baked chicken for the last couple of months so I broke down and bought one about a month ago. It had been sitting my freezer and I figured it was now or never and so it became monday’s dinner! 

I washed, dried and dressed this guy up! He was looking pretty stellar, if I do so say myself. Don’t worry he doesn’t have implants, I just stuffed some garlic in there. :)

Then it was time for some sun bathing…… And ta-da!

For the recipe…..

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Broccoli Hummus

—A new take on hummus

Ingredients

• 1 cup steamed broccoli
• 3/4 cup chickpeas
• Juice from 1/2 lemon
• 1 garlic clove
• 1 tablespoon olive oil
• 2 tablespoons water

Directions

• Combine all ingredients in a food processor and process for 5-10 minutes. Enjoy!

I found this recipe tonight and it looks quite delicious. Oh She Glows always has tasty looking recipes that are healthier alternatives. I have been craving carbs lately, maybe that is because of the stress from school, who knows…. But I plan on making these puppies tomorrow night. I do think I am going to put my own twist on them though. I might make part of the batch with blueberries, but then experiment with the other half of the batch and use peanut butter and chocolate chunks. Hmmmmm, healthy carbs. Energy for my 20 mile run on Sunday!

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-Vegan Royal Wedding Scones-

Yield: 6 scones

Scone Ingredients:

• 1 cup spelt flour
• 1 cup oat flour (I processed 1 cup rolled oats in food processor until flour consistency was achieved)
• 1/4 cup sugar (I used Sucanat)
• 1/2 tsp kosher salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup light-tasting extra virgin olive oil (or canola oil)
• 1/4 cup vanilla soy yogurt (I used unsweetened but you can use sweetened too)
• 3-4 tbsp non-dairy milk (I used 3 tbsp)
• 1 tsp pure vanilla extract
• 1/3 cup frozen blueberries (or fresh)
• Turbinado sugar, for garnish
• Clotted cream: 2 tbsp Earth Balance, 1/4 cup vegan cream cheese, 3 tbsp powdered icing sugar (optional)
• Strawberry jam, to top (optional)

Directions:

1. Preheat oven to 375F and line a baking sheet with parchment paper. With a food processor, process 1 cup of rolled oats until a flour consistency is achieved. It is ok if it remains a bit coarse. In a large bowl, whisk together the spelt flour, oat flour, sugar, salt, baking powder, and baking soda. Add in the oil and mix with hands until just crumbly. Do not overmix.

2. In a medium sized bowl, whisk together the soy yogurt, vanilla, and non-dairy milk. Add this wet mixture to the dry mixture and stir until just combined. If dough is too dry, add another tablespoon of milk. Remove blueberries from freezer (unless using fresh) and stir gently into the batter until just mixed. Be careful not to overmix or they will bleed.

3. Spoon about 1/4 cup batter per scone onto the prepared baking sheet, leaving about 3 inches in between each. Sprinkle with coarse sugar and bake for about 21-22 minutes at 375F until slightly golden in colour.

4. Meanwhile, make your vegan clotted cream by whisking together 2 tbsp Earth Balance, 1/4 cup vegan cream cheese, and 3 tbsp powdered icing sugar. It will take some elbow grease, so keep whisking until a smooth cream forms. Store in fridge until ready to use.

5. After scones have cooled for about 5 minutes, place on plates, top with about 2 tbsp of clotted cream and a dollop of strawberry jam. Serve scones warm with a cup of Black tea.