Dharma’s Kale Salad from Beauty Detox Solution

Dharma's Kale Salad

Dharma’s Kale Salad

After eating a cup of quinoa cooked in veggie broth (yum!) I decided to make Dharma’s Kale Salad from The Beauty Detox Solution. It’s really flavorful with nutritional yeast, dulse, lemon, cayenne pepper, and avocado!
http://kimberlysnyder.net/blog/2012/01/23/dharmas-kale-salad-recipe/

 

Bean-Free Zucchini Hummus

A light lunch for a busy work day!

A light lunch for a busy work day!

Today I almost didn’t wear foundation. That’s how dramatically my skin has cleared up within the past week. I’m hoping next week to go foundation free, and to have glowing skin from Kimberly Snyder’s “The Beauty Detox Solution” protocol!

http://kimberlysnyder.net/blog/2008/07/29/raw-no-bean-hummus
(note: in order to view the recipe you must join her mailing list for free at: http://kimberlysnyder.net)

I love this bean-free zucchini hummus from her book. It’s light, full of nutrients, but also contains healthy fat from tahini to keep me satisfied all afternoon. I actually felt very refreshed, detoxified and glowing this morning, and so I decided I wasn’t hungry enough for my normal green smoothie. I sipped iced spearmint tea all morning and was super alert! Better than any cup of coffee or energy shot 🙂

Quick Eggplant Pizzas

ImageSuper quick vegan eggplant pizzas! Threw these in the oven when I got home late from the super market and was starving. 

Preheat oven 425 degrees (or higher, my oven is weak).

Ingredients:

1 large eggplant
1 cup healthy vegan tomato sauce (make it yourself or your favorite brand)
1 package baby bella mushrooms
1-2 Tbs nutritional yeast (to taste)

1. skin and slice eggplant into discs

2. place on sprayed or lightly greased cookie sheet, and top with sauce

3. Bake for 10-15 minutes until edges are brown

4. In the meantime, steam or microwave mushrooms for 4 minutes

5. When the eggplant discs are browned, take them out and top with mushrooms, then more sauce if desired. Sprinkle with nutritional yeast to your liking.

6. Bake for another 10 minutes until edges of mushrooms are brown. Serve and enjoy! I ate the WHOLE batch tonight! 🙂

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Quick Steak and Veggie Night

Hey guys! I thought I’d share a quick dinner I whipped up tonight. Hobbes surely approves and wants a bite of DH’s.

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I threw two grass fed steaks on the stove top griddle, and sprinkled them with salt, pepper, and garlic powder. Veggies are zucchini and mini vine tomatoes tossed in balsamic vinegar, salt, pepper, and garlic powder, baked at 375 for 35 minutes. DH actually ate some veggies, which is a huge feat! He said they were full of flavor. That never happens!

What I ate: 5.05oz of the cooked steak, 1 zucchini, and about 4 small tomatoes. Later in the evening I had 1 cup frozen cherries and 1 cup frozen blueberries. Total calories for the day were 1693.

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Super Bowl Madness!!! Baked Carrot Chips!!

O.M.G…. these are to die for! I will never miss normal chips ever again.

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Recipe:

Preheat oven 350 degrees.

Lay chipped carrots (I bought them this way) on greased baking sheet. Drizzle with olive oil, pepper, and sea salt. Bake for 25 minutes (check them after 6 minutes!!! My oven is weak) until firm and edges are browned. Let sit for 3 minutes before dipping.

Mine were a little more flimsy than I would have liked, but next time I will try them at 400 degrees. These would be great if you have a dehydrator.