Foodie Faves…

I have been obsessing over some new products that I have recently found at our local grocery store!  So obviously I wanted to share with you guys!!  Just as a reference I am still trying to stick to a mostly vegan diet and limit the amount of processed foods that I eat because I have been feeling awesome!  I would say that 90% of the time the foods I eat are plant or grain based, but sometimes I do eat things that are packaged and do not have dairy listed as an ingredient, but states that it could have traces where it was produced.  If I really am craving it then I eat it, for example the homemade mac and cheese my mom made for Easter!  It was delicious and completely worth the treat, but I noticed a difference and haven’t had dairy since.

It is all about what makes you feel good and what works for your lifestyle!  I think no matter if you are vegan or not these are some great products to try out you might just like them!

First I want to start off with an easy snack or breakfast idea that is tasty but filling at the same time.  I use Ezekiel bread which is sold in the frozen bread isle and it is made from sprouted grains and contains no flour or dairy products.  All you have to do is store it in the freezer and toast it when you are ready to eat it, top with some raw almond butter and of course a banana and it’s the perfect treat!

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Total Calories: 340- Two slices of bread, 1T almond butter, and one medium banana
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This is my all-time favorite almond butter and a little goes a long way!

IMG_0493 My husband actually brought these home from the grocery store yesterday for the babe but I tried a few and they are so good!  Quaker makes a whole bunch of other flavored rice cakes that are delicious like the chocolate and the cheddar you just have to make sure that you portion them out or before you know it the whole bag is gone!  They are a great sweet treat and at 110 calories for 13 rice cakes it makes a perfect snack!IMG_0494 IMG_0497I am in love with this almond milk and if you also drink it I hope that you can find it in your local stores to try it out!  I talked about the Almond Breeze in  previous post which I still love, but my grocery store is always out of it so I had to try something else one week and I ended up loving this one by Califa Farms.  It does have 50 calories per cup compared to the 30 of Almond Breeze but it makes my coffee taste delicious and almost a little creamier which I love!  We use this all the time in smoothies too and it works perfectly!
IMG_0498 If you are ever craving chocolate especially at night I am obsessed with these Dole Dipper they are only 100 calories for the pack and they are basically frozen banana slices covered in dark chocolate and they are so good!

IMG_0500This is my favorite to-to sauce if I am not making it homemade, I always like to have some on hand for a quick-lunch or dinner option.  It is perfect over spaghetti squash or organic pasta and sautéed veggies!  It has 80 for 1/2c but the flavor is so good that you don’t need any more than that on a serving of pasta or squash!

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xo Meg

Kelsey’s Eggplant Parm…

This recipe is so delicious and full credit for it goes to my youngest sister Kelsey! She made this for me the first time about a year ago and I can’t get enough of it! It is a super simple meal to make but it is so delicious! I was so surprised when she first made it for us, I had never really seen her cook before and it seriously is so amazing, she did a great job!

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When I was at the grocery store I was in search of fresh veggies that we haven’t tried before. I came across purple potatoes and this really cool zebra striped eggplant! I thought that they looked beautiful and they were delicious as well! They both tasted just like the normal versions but its fun to switch it up every now and then!

The first step would be to wash your veggies and then slice up the eggplant into equal sized slices so that they cook evenly.  Then pre-heat your oven, dip each slice into an egg white and then bread with Italian breadcrumb.  Place slices on a baking sheet and bake for ten minutes.  At the ten minute mark take the tray out and flip each slice and continue baking for ten more minutes.  When the second ten minutes are up take out the eggplant and start to assemble the slices with tomato sauce and cheese and then place back in the oven at 400 degrees and wait for the cheese to get nice and bubbly!  Once the cheese melts your are all done!  You can serve this with whole grain pasta or a fresh salad.

When I made this I measured everything out to my specific calorie needs for the day so I used a 1/2 cup of sauce and 1/4 c of mozzarella cheese and 1/4 c of the breadcrumbs. This is a delicious meal and even though I didn’t eat it with pasta I was so full! The recipe will be to feed 2-3 but you can make as much as you want!

I used Rao’s Marinara Sauce which my sister insist upon using with this recipe!  If you don’t want to make your own sauce and want something really quick that you can pick up at most grocery stores.  I highly recommend this sauce it is so delicious and great regular pasta and we even make homemade pizzas with it!

Recipe

1 Large Eggplant

1/2 c Italian Breadcrumbs

1 Egg White

1-1.5 c Marinara Sauce

1/2 c Shredded Mozerella Cheese

4 T Grated Parmigano Cheese

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Thanks kel love ya!!

xo Meg