smoothie / salad challenge ~ day three

breakfast: spinach, apple, banana, pineapple, carrots, avocado, flax meal, coconut flakes, frozen blackberries & coconut water. super creamy and smooth! loved the texture of this smoothie! yum!

my mom wanted to go out for lunch today so i decided it was time for her to try green bar & kitchen. ((many of the photos on their website were taken by yours truly!!!))

lunch: firecracker kale salad with “chick-un” salad on top! (spicy asian vinaigrette) Kale, red cabbage, carrots, pea greens, scallions, cilantro, sesame seeds (i ordered mine sans mushrooms that it normally comes with). i requested the “chick-un” salad on top.

firecracker kale
firecracker kale

the salad was super flavorful and filling. i absolutely loved it. my mom enjoyed her portabella sandwich as well. glad to see the restaurant was full on a wednesday afternoon! yay greenbar!

snack: carrots, banana, frozen peaches, cinnamon, almond milk (omitted rolled oats)

new smoothie recipes to try!
smoothie inspirations!

i feel like i’m always making my smoothies with the same ingredients over and over again. my friend in cali has been making smoothies galore from recipes in this book she recently purchased… so i ordered my own copy and i’ve been flipping through it for some inspiration! can’t wait to try some of the recipes!

dinner: taco salad. recipe below.

taco salad - vegan chef steph style
taco salad – vegan chef steph style

t a c o   s a l a d   r e c i p e

romaine lettuce (chopped)
black beans (can – drained & rinsed)
corn (shaved from the cob)
cherry tomatoes (i used the multi color variety)
* * * * *
(3 avocados, lemon juice, cilantro, 1 tomato chopped, garlic, salt, chili powder)
* * * * *
sweet earth chipotle seitan
1 small yellow onion (sliced)
* * * * *
cashew “cheese” sauce
(cashews, lemon juice, water, chili powder, salt, pepper, jalapeno, nutritional yeast)

i started by making the cashew sauce. soaked the cashews for 3 hours in a bowl of water. drained & rinsed the cashews – then combined all of the ingredients: soaked cashews, lemon juice, water, chili powder, salt, pepper, jalapeno & nutritional yeast in the vitamix. blend until you reach the desired consistency. i poured the sauce into a tupperware and chilled in the fridge while i prepared the rest of the salad.

i then did all my washing & chopping & prepared the base of the salad. romaine lettuce topped with the black beans, corn and tomatoes. i then prepared the guacamole. using 3 avocados i mashed all the ingredients together, combining them well.
in a small pan over medium / low heat — sautee the onions until lightly browned. then add the chipotle seitan to the onions and cook until warmed through. no need for seasoning, as the chipolte seitan is already full of amazing flavor! let cool and then add to the salad.

drizzle the cashew cream over the salad – and enjoy. this is one of the top 5 salads i’ve eaten in my life. i LOVED it. yum. and now i’m so full. i wanted a dessert smoothie, but that is NOT happening tonight!


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in other non smoothie / salad challenge related news, i never finished my french press of coffee this morning so i decided to make some coffee ice cubes with the leftover java! can’t wait to experiment with these! iced coffee, frozen coffee fraps! yummmmm. all made with my favorite – almond milk. 🙂

coffee cubes!
coffee cubes!

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