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Energizing Strawberry Banana Smoothie + Giveaway!

2 Sep

Hawaiian Ola GIVEAWAY!!

Enter NOW on Instagram: INSTAGRAM.COM/WEHEARTVEGAN

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Hawaiian Ola Noni Energy

  • Contains a full serving of Hawaiian noni – anti-inflammatory and antioxidant rich
  • Yerba mate & green tea provide 150 mg caffeine
  • 100% vitamin C and 1670% vitamin B12
  • Certified vegan, GMO free, wheat/gluten free, BPA free bottles, fair trade and USDA organic!

Hawaiian Ola Noni Immunity

  • Contains a full serving of Hawaiian noni – anti-inflammatory and antioxidant rich
  • Kick start immune system with daily vitamins: vitamin C, B6, B9, B12, and Zinc
  • Caffeine free and no sugar added (fruit juice sweetened)
  • Certified vegan, GMO free, wheat/gluten free, B certified corporation, fair trade and USDA organic!

Hawaiian Ola Noni drinks are small, portable, and delicious either on their own or added to a smoothie!

For more information click the following links (information provided by Hawaiian Ola)

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Hawaiian Ola Energizing Strawberry Banana Smoothie

Serves 1

 

8 ounces purified water

2/3 cup frozen strawberries

1 medium frozen banana, peel removed

1 Tbsp. ground flaxseeds

1.25 – 2.50 fluid ounces Hawaiian Ola Noni Energy, depending on caffeine tolerance level

 

Directions

 

In a blender, combine all ingredients.  Blend until smooth and enjoy :D

 

Hawaiian Ola GIVEAWAY!!

Enter NOW on Instagram: INSTAGRAM.COM/WEHEARTVEGAN

………. Ends September 2, 2014 @ 11:59 PM (EST) ……….

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Missed the GIVEAWAY?

Use coupon code “OLAOHANA” to get 10$ off your next online purchase of $40 or more

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Butter Toffee Oatmeal + Meal Plan Monday Update!

10 Jan

For those of you who didn’t catch my post last night on Meat Free Athlete (last night to me = around 1 am EST :P), I’m going to post it here as well, it’s just that delicious and healthy! I love Healthy Vegan Fridays!

Butter Toffee Oatmeal

Butter Toffee Oatmeal

Serves 1

1/2 cup old fashioned oats

1-1 1/4 cups water

2 teaspoons Earth Balance

2 teaspoons brown sugar

1 teaspoon agave

1-2 tablespoons unsweetened original almond milk (or any milk you prefer)

Directions:

Bring the water to a gentle boil, add oats, stir and lower heat; let the oats simmer about 5 minutes, or until the oats are just cooked and nearly all the water is absorbed.  Stir in the Earth Balance and brown sugar, remove from heat and spoon into a serving bowl.  Top with agave and almond milk.

Enjoy and keep warm (:

the veggie nook

Meal Plan Monday *UPDATE*

Monday:

Breakfast: Mixed Berry and Banana Smoothie

Lunch: Quinoa & Tempeh Bowl with Steamed Kale and Roasted Sweet Potato & Carrots topped with Lemon Dressing

Dinner: Freezer Meal = Flatbread Company Vegan Harvest Pizza + Salad

Snacks: Crackers with Sriracha Cheddar from Door 86 Vegan Cheese and Cinnamon Toast with Peanut Butter

Tuesday:

Breakfast: Peanut Butter & Carob Smoothie

Lunch: Quinoa & Lentil Bowl with Roasted Carrots Sweet Potato and Steamed Kale with Lemon Cannellini Dressing & Avocado

Dinner: Out to Eat!

Snacks: Soy Yogurt

Wednesday:

Breakfast: Scrambled Tofu Strawberry Blueberry Smoothie & Cinnamon Toast with Earth Balance

Lunch: Brown Rice & Kidney Bean Bowl with Shredded Carrots, Corn and Steamed Green Beans with Tahini Herb Dressing Barley and Vegetable Soup

Dinner: Plated Meal: Tofu Stir Fry Bean Fajitas

Snacks: Carrots & Peanut Butter and Cashews Soy Yogurt

Thursday:

Breakfast: Butter Toffee Oatmeal

Lunch: Leftover Plated Meal: Tofu Stir Fry

Dinner: Chickpea Cashew Curry with Red Bell Pepper & Carrots Served over Rice Plated Meal: Tofu Stir Fry [ PHOTO ]

Snacks: Celery & Peanut Butter and 2 Oranges Soy Yogurt

Friday:

Breakfast: Strawberry and Blueberry Smoothie Mexican Tofu Scramble

Mexican Tofu Scramble

Lunch: Leftover Plated Meal: Tofu Stir Fry

What I Ate Wednesday + Easy Tofu Scramble

30 Oct

What I ate Wednesday

a photo journey…

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[Tofu scramble (recipe below)]

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[Viana brand veggie snack sausage – bought this at Boston Veg Fest (: ]

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[Peanut butter puffins + rice milk]

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[Curried quinoa and lentil stuffed squash]

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[Chocolate ice cream topped with Coop’s MicroCreamery hot fudge]

And now for a recipe…

Easy Tofu Scramble

Serves 1

1/4 block extra-firm, sprouted tofu, squeezed/pressed well to drain out water

1-2 teaspoons olive oil

1/2 cup chopped broccoli

1/4 cup mozzarella style Daiya cheese

Salt and fresh ground black pepper, to taste

Red pepper flakes, optional

Sriracha, as needed

Ketchup, as needed

Directions:

In a medium nonstick skillet, heat the olive oil over medium heat.  Cook the broccoli until slightly tender.  Add red pepper flakes, if using.

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Move the broccoli to the outer edges of the pan and crumble in the tofu and cook for 3-5 minutes, stirring occasionally.  Season with salt and pepper.

Add the Daiya cheese and stir well to incorporate; heat until melted.

Drizzle with sriracha sauce and serve with ketchup (if using).  Enjoy (:

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