Coconut rice crispy treats

 

Here is a healthier option for the popular crunchy and crispy treat! Did you know marshmallows have gelatin in them?! Gelatin is made from collagen obtained from various animal body parts. YIKES!! So, we used vegan marshmallows (Trader Joe’s, and whole foods carry these!).

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so crunchy and yummy

Ingredients

5 cups rice crispy cereal

4 tablespoons coconut oil

1 10 ox bag of mini marshmallows

1 teaspoon vanilla bean powder (vanilla extract)

A pinch of salt

Directions

  1. Grease 8 x 8-inch pan (could use any size, really) with coconut oil and set aside
  2. Over medium heat, in a large pot, melt the coconut and add the bag of marshmallows while stirring with a wooden spoon/spatula.
  3. Continue stirring and add in salt and vanilla bean powder
  4. Once the marshmallows are melted, pour in the rice crispy cereal, and stir until combined.
  5. Pour into the pan and spread evenly
  6. Let sit for 1-2 hours or until firm
  7. Enjoy!
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Thai Coconut Red Curry

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We held our March event last night, and this meal was a hit! Our guest chef cooked a healthy, quick, two pot vegetarian meal packed with protein and vegetables! And we all left with full belly’s and left overs.

I didn’t take pictures last night, but I snapped a few of the leftovers I just devoured ate.

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Ingredients:

2 cans of coconut cream/milk

1/2 can or jar of red curry paste (can purchase at Kroger, Walmart, or an international store)

2 potatoes (or sweet potatoes)

8 oz of sliced mushrooms

1 red bell pepper

1 green bell pepper

4 leaves of basil

2 stocks of celery

1 small white onion

1 branch of ginger

1 small box of Tofu (could substitute for chicken, or for additional veggies)

2 tablespoons of soy sauce

1 pinch of garlic powder

1 pinch of sugar

Salt and pepper to taste

Red chili flakes to taste (for additional spice)

Directions: 

  1. In a large pot, combine coconut milk, a half of cup of water, soy sauce, salt, and red curry paste on high heat.
  2. Dice your vegetables and Tofo
  3. After the cream is boiling, add the vegetables (except basil) and Tofo to the pot and turn down to medium heat for about 15 minutes.
  4. Serve over Jasmine or Brown rice.
  5. Enjoy!
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I added a little Sriracha for even more spice

Healthy lunch ideas-February

Often times we think it is easier to grab something while we are out, or to go to lunch with a co-worker, but the truth is, it becomes expensive and unhealthy.

This month we have selected seven lunch ideas that can be easily prepared over the weekend, or for dinner (make a double batch for lunch time left-overs).

Sunday: Honey Sriracha Tofu and Brown Rice

Monday: Black Bean and Sweet Potato Tacos

Tuesday: Grilled Zucchini and Hummus Wrap

Wednesday: Tomato, Mozzarella, and Basil Panini

Thursday: Chickpea Salad Sandwich

Friday: Caramelized Onion, Mushroom, and Swiss Melt

Saturday: Tomato and Mozzarella Quinoa Burgers

My favorite is the grilled zucchini and hummus wrap. For those who don’t love hummus, try the flavored versions, especially the black bean hummus…it is to die for!

Leave us a comment and let us know which recipe was your favorite!

Week of Healthy Breakfasts: January 2017

Here is a sample breakfast menu that we put together for our January teaching kitchen! Each day is hyperlinked to the original recipe.

Sunday: Chocolate Chip Greek Yogurt Pancakes

Monday: French Toast Overnight Oats

Tuesday: Banana Berry Smoothie Bowl

Wednesday: Oatmeal Blueberry Yogurt Pancakes

Thursday: Chocolate Chip Banana Pancakes

Friday: Avocado Toast w/ Eggs and Chopped Tomatoes on Top

Saturday: Turkey & Egg Breakfast Casserole