vegan

MARDI GRAS Subscription Box: Rise Protein Bar Review

Today I got my Love with Food Subscription Box!! I’ve never received one before, but I got this one for FREE (see below to get your free box too!!) so I was super excited to try it out. First off, it was SO fun to get a little package in the mail with new goodies inside. Out of everything I got I decided to try the Rise Protein Bar (Almond Honey) after my yoga class and it was SOO good!!!

It tasted exactly like almond butter and honey in a patty form. As I looked at the ingredients, that’s exactly what it was! The 3 simple ingredients were almonds, honey, and whey protein. YUM!!

I would completely recommend this product to others and I’m so excited to try their other flavors! I’ll keep you updated as I try the other samples in the box!

Later I made some cranberry orange greek yogurt scones…I didn’t take any pictures yet but keep your eyes open for a new post to come!

Click here or on the picture below to get your free subscription box!!

Love With Food - Snack Smart. Do Good.

Do you get a subscription box? Which one?!

Product Review: Trader Joe’s Shrimp or Vegetable Thai Gyoza & True Thai Tom Yam Soup

So yesterday we took a trip to Trader Joe’s. Obviously this ended with us buying a plethora of new TJ products to try. Then I figured, why not share our opinions? Anyways, after our trip to the store we decided to try out 3 of the products we purchased: the Shrimp Gyoza, Vegetable Gyoza, and Tom Yam Soup. 

1) Trader Joe’s Thai Shrimp Gyoza 

We cooked half of a bag of these along with half a bag of vegetable gyoza, and topped it with dumpling sauce. They were a lot larger than I had expected and a lot more delicious! The shrimp gave these gyoza a bit more texture, and you can actually see the bits of shrimp. Would we buy this again? Yes! 

2) Trader Joe’s Thai Vegetable Gyoza (Vegetarian/Vegan) 

These looked (and tasted) a lot like the shrimp gyoza. They were large, filling, and delicious! Everyone agreed the vegetable gyoza were just as good as the shrimp gyoza. The only difference is that you don’t get the little chunks of shrimp, but overall the taste is pretty similar. I like that we put half and half into the mixture, and we will definitely be purchasing more of TJ’s gyoza in the future for a quick and easy meal!

3) Trader Joe’s Tom Yam Soup (Vegetarian/Vegan)  & 

This one is a hit or miss. For me, I found it too acidic. It tasted like someone had added some lemon/lime juice to the top before I took a bite. With that being said, others loved this. Apparently, Tom Yam is supposed to be a little acidic and served atop rice (something we did not do). Maybe I would have liked it more had I served it on rice. I should also note that this is a single serve soup. We all only had a couple of spoonfuls, but now we know who would eat it and who wouldn’t haha! I personally would not buy this again, but I’m sure others in the family will. 

Hope these were helpful! I will be posting more product reviews as we try out the rest of the groceries. But in the meantime:

Does anyone have a TJ product they recommend?

Perfect Pumpkin Pie : Veganized

1 fat, 1 fruit, 1 grain, 1/2 protein20140409-140642.jpg

Ok, I know it’s spring and traditionally pumpkin pie is served in the fall. But, fall was 6 months ago and I can’t possibly wait another 6 before eating this again! So I made up this excuse for the family as to why I have to make pumpkin pie instead of apple, peach, berry, etc: 20140409-140648.jpg

Pumpkin pie will help us watch the spring flowers bloom, while cleansing our bodies from the winter weather.
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I use this excuse because pumpkin is high in vitamin A, cancer fighting beta-carotene, and fiber! Not to mention it has been said to help keep the skin wrinkle free, so bring on the sun!

If your family likes pumpkin year round (like me, but unlike my family) just make it because it tastes good.

REALLY good.

20140409-140705.jpgAdapted from Vegetarian Times

Crust

½ cup unbleached flour

7 Tbs. whole-wheat pastry flour

½ tsp. salt

½ tsp. sugar or granulated sugar cane syrup

½ tsp. baking powder

2 Tbs. canola oil

3 Tbs. soy milk plus ½ tsp. lemon juice

2 to 3 Tbs. water

Filling

1 15 oz canned pumpkin

1 cup soy milk

1/2 cup sugar

1/4 cup cornstarch

1/2 Tbs. dark molasses

1 tsp. vanilla extract

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. grated nutmeg

¼ tsp. ground allspice

>> The Crust: Combine flours, salt, and baking powder in a bowl. Separately mix the oil, soy milk and lemon juice. Add the wet and dry ingredients. If it is too dry, add some water. Refrigerate the dough for an hour if you can, otherwise roll it out and line a 9 inch pie pan. Crimp the edges and preheat the oven to 425F while you prepare the filling.

The Filling: Mix all the filling ingredients together until smooth. Pour over the unbaked crust and smooth the top. Bake for 10 mins and then reduce the oven to 350F. Bake for an additional 40-50 minutes, until the filling has set. Let the pie cool, and then refrigerate overnight or at least 3 hrs.

Exchange counts are for 1/8th of the pie. If you’re wondering where the fruit comes from, it’s the sugar in the pie. Ignore this if you need actual fruit in your diet, and not just the sugar.

 

Will April Showers Bring May Flowers ? // Pineapple Tofu Stir Fry

2.5 fats, 1 fruit, 2 grains, 3 proteins, 2 vegetables20140401-202525.jpg

Happy April! I’m so excited to share this recipe with you guys; it’s juicy, tangy, naturally sweet and salty.

But let me back track a little. Over the winter I bought a 4 lb bag of frozen pineapple chunks from Costco. I’m almost at the end, but still have a little left. I like to eat them right from the freezer, but decided to switch things up and incorporate them into my stir fry. Do you have any pineapple recipes to share for the last of my bag?

20140401-202532.jpgFun Fast Facts:

  • Pineapple has very good anti inflammatory benefits because of its enzyme bromelain.
  • Pineapple grows as a result of of many flowers whose flowerets have joined around the core.
  • Hawaii is the world’s largest producer of pineapple.
  • Traditionally, pineapple was used as a diuretic and a labor inducer.

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For stir fry:

1 cup brown rice, cooked [2 grains, 1 protein]

1 tsp coconut oil [1 fat]

3/4 cup fresh or frozen greens (I used a broccoli, edamame, green bean mix) [1.5 vegetable]

4 oz. tofu [1 protein, 1/2 fat]

1/3 red bell pepper [1/2 vegetable]

1/2 small onion

~ 1/2 cup chopped pineapple [1 fruit]

1/4 cup egg whites (opt.) [1 protein]

6 cashews [1 fat]

For sauce: 

2 tbsp pineapple juice*

2.5 tsp rice vinegar

2 tsp tamari (or soy sauce)

1 tsp brown sugar

1 tsp cornstarch

1 garlic clove, minced

1 tsp minced garlic

>> Combine all ingredients for the sauce, except cornstarch, in a dish. Dry tofu with a paper towel and dice it into a bowl. Cover with 2 tbsp. of sauce and set aside to marinade about 5-10 mins. Add cornstarch to the remaining sauce and mix until smooth. Heat skillet with coconut oil and sauté onions. Add the tofu until it has browned. Add vegetables and cook 2 minutes. Add the brown rice and egg whites. Cook an additional 2 minutes and serve. Garnish with scallions, cilantro, and cashews.

*To get pineapple juice, I simple microwaved the frozen pineapple chunks for about 30 seconds.

 

Orange Glazed Brussel Sprouts and Carrots with Crispy Tofu

2.5 fats, 1 fruit, 1 protein, 2 vegetables20140330-162708.jpg

 

I spent the afternoon today doing some crafting. I took an old jar and glued crushed sea shells onto it. I can’t wait to put a candle inside and see if it creates a disco ball effect- haha!
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For lunch I made this orange goodness! I have never boiled brussels sprouts before, but I love it! I adapted this recipe from Better Homes and Gardens.
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Apparently there are detoxifying effects in brussels sprouts. Studies show compounds in these leafy greens can activate cancer-fighting enzymes. As with most vegetables and fruits there are a lot of health benefits that brussels sprouts provide. These can be found here.  
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1 orange (or 1 clementine + 1/4 cup orange juice) [1 fruit]

4 oz tofu [1 protein, 1/2 fat]

1 1/2 cups brussels sprouts, cut in half [1.5 vegetables]

1/2 cup carrots, chopped [1/2 vegetables]

1 tsp cornstarch

1/2 teaspoon sugar

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 tsp olive oil [1 fat]

6 almonds, chopped [1 fat]

>> Bring water to a boil in a pot. Add brussels sprouts and carrots and cook about 10 minutes, or until soft. Heat skillet with olive oil. Dry the tofu in a paper towel and add to the hot skillet. Chop the orange/clementine into small pieces and mash it in a pot to get all of the juices out. (Alt. use 1/3 cup orange juice if you don’t want the orange pieces in your dish) Add the cornstarch, sugar, nutmeg, and salt to the orange. Once the vegetables are cooked, and the tofu is crispy, add everything to the pot with the orange glaze. Let it thicken on low heat for a few minutes, and serve over rice. Top with almonds.

Coconut Quinoa with Ginger Pears

[2 fat, 1 fruit, 1 grain, 2 protein]
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I’ve had a pear sitting in the freezer for over a month now. It just stares at me and I’m getting annoyed looking at it. This morning I ended the torture!20140330-162608.jpg

Pears are high in fiber and antioxidants. Just one pear has about half of your daily need of flavonols. Flavonols are plant pigments that protect the cells from oxygen damage, prevent excess inflammation, and help protect blood vessels from leakage or breakage. You can read more about the anti-inflammatory, antioxidant, and anti-cancer properties of pears here.
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1/2 cup cooked quinoa [1 grain, 1 protein]

3/4 cup milk (dairy or non-dairy)

3 tbsp egg whites, or 1 egg [1 protein]

1/4 tsp vanilla

1/4 tsp ground ginger

1-2 tsp sugar

1/2 pear [1 fruit]

2 tbsp coconut shreds [1 fat]

4 walnut halves, chopped [1 fat]

>>Bring the milk to a boil. Add the cooked quinoa and lower heat to a simmer. Add the ginger, vanilla, and sugar. Let everything cook, uncovered, for about 20 minutes or until most of the milk has been absorbed. Add the pears, walnuts, and egg whites. Let it thicken, and then top with coconut shreds.

‘Cheezy’ Complete Lunch

20140324-154859.jpg Based on the survey I sent out last week, a couple of readers showed interest in getting ideas for balanced meals and not just individual recipes.

Please comment your opinions if this is helpful for you, otherwise I plan on discontinuing this.

1 Almond Butter Toast [1.5 fat, 1 fruit, 1 grain, 2 protein]

1 Sweet Potato Quinoa with ‘Cheezy’ Broccolini [2 fats, 3 grains, 1 protein, 1 vegetable]

1 Apple [1 fruit]

1 cup Milk [1 milk]