Carrot Noodles with Vegan Garlic Cream Sauce

Did daylight savings hit anyone else like a brick? Cuz it definitely hit me like one. Between the darkness, the cold, work, and school, I’ve been crunched for cooking time lately.

BUT.

That will never stop me from getting my healthy meals in. Especially when I’ve got this recipe in my toolbelt.

I’m absolutely OBSESSED with making carrot noodles lately because literally all you do is take a giant carrot and peel it up until there’s nothing left. Then, throw it all in a pan, pop the lid on, and a few minutes later: BOOM. Noodles. Anddddd, pair them with this vegan garlic cream sauce (that also takes 2 minutes to make) and you have an instant delicious and nutricious meal. Need I say more?

And who doesn’t love a good vegan cream sauce? I can never pass it up. I always make extra and keep it in a jar in the fridge so whenever I’m hungry but feeling lazy I’ll just pour it on whatever veggie noodles I have on hand that day! Easy. As. Pie.

Enjoy, my peeps, and have a spectacular Tuesday!

Carrot Noodles with Vegan Garlic Cream Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 large carrots, peeled
  • ½ cup soaked cashews
  • 2 cloves garlic
  • 1 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • ¼ cup nutritional yeast
  • ½ tsp onion powder
  • pinch paprika
  • ½ tsp salt
  • ¼ tsp tapioca flour
  • sliced tomato and basil (optional)
  • Sliced chicken (optional)

Directions

  1. To make the carrot noodles, I use a carrot peeler and just peel the carrots until I have nothing left to peel.
  2. Heat a large pan over medium heat. Once hot, add your carrot noodles and cover. Allow them to steam and cook for about 2-3 minutes (until tender). Remove from heat and set aside.
  3. In a high-powered blender, add your cashews, garlic, lemon juice, olive oil, nutritional yeast, onion powder, paprika, and salt. Blend for about 30 seconds, until completely smooth.
  4. Transfer the sauce to a pot and whisk in the tapioca flour. Heat over medium-low while whisking until it barely comes to a simmer. It should have thickened by this point. Remove from the heat.
  5. Add your sauce to your carrot noodles and top with tomatoes, basil, and/or chicken if you’d like. Enjoy!

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Roasted Sweet Potato Hummus and Veggies

roasted sweet potato hummus

Hello my healthy peeps! Sorry for the lack of posting lately but I have had a long, LONG couple of weeks and I just simply (and depressingly) didn’t have the time. I took this side job working at a little something called the Calgary Stampede which is a wild time, let me tell ya. Due to lack of sleep and food intake in the past 10 days, my body decided to rebel against my system and I became quite sick. Ya know when you can literally feel the toxins oozing out of you? Yeah, that’s where I was at for the last few days.

Although I’ll never subject my body to such murderous conditions again, this time has really allowed me to feel the effects of what not taking care of yourself feels like. My schedule allowed about 1 giant meal per day and an average of mayyyybe 5 hours of sleep if I was lucky. The rest of the time I was working. So it was a struggle to get in workouts and all the nutrients my body was used to consuming on a daily basis. And boyyy could I tell a difference. I was basically a zombie of my former self with zero brain power or energy and constant lack of focus.

BUT, on the bright side, now that I’m back in Edmonton and have been able to return to my usual healthy eating habits and catch up on sleep I’m back and better than ever! (Once, my sickness completely goes away, that is). It truly is amazing what some sleep, exercise, and good food does for the body. And if you’ve never experienced how good total healthiness feels, I can’t think of a more perfect snack to get you going down the road of complete bodily bliss than this sweet potato hummus and veggies!

SO here’s why you need to be eating sweet potato hummus (other than the obvious fact that it tastes freakin’ deeeeee-licious):

–  NUTRIENTS PEOPLE!!!! I’m talking protein, fiber, iron, zinc, folate, phosphorus, beta carotene, B vitamins, vitamin C, AND SO MUCH MORE! The list is seriously endless.

– But what does all that mean? Well, it’s a healthy way of obtaining plant-based protein, it will help regulate your digestive health as well as your blood sugar, has anti-inflammatory properties, anddddd can help balance your cholesterol levels.

Seriously guys, this hummus takes all of a minute to make! All you have to do is throw everything in a blender and voila, instant tub of hummus for you to snack on for an entire week.  You don’t even need to dip veggies in it if you’re not feeling that, this tastes so good in salads and on sandwiches too! It could not be easier to get your nutrients in that your body craves. So get to blending already!!!

 

Roasted Sweet Potato Hummus and Veggies

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • 1 15 oz. can of chickpeas, drained and rinsed
  • ½ cup roasted sweet potato
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp tahini
  • Juice of 1 lemon
  • 1-2 Tbsp water
  • 2 small cloves of garlic, chopped
  • 1 ½ tsp cumin
  • ½ tsp smoked paprika
  • salt and pepper to taste
  • Your favorite fresh chopped veggies (I like raw cauliflower, carrots, and peppers)

Directions

  1. Add all ingredients except for the raw veggies to a high-powered blender and blend until smooth and creamy. You may need to add a bit more water depending on how thick you like your hummus.
  2. Serve with raw veggies and enjoy!


Easy Coconut Yellow Curry Chicken Bamboo Bowl

coconut curry chicken bamboo bowl


Easy Coconut Yellow Curry Chicken Bamboo Bowl

  • Servings: 1 bowl
  • Difficulty: easy
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Ingredients

  • ¼ cup chopped red cabbage
  • ½ cup chopped kale
  • ¼ cup shredded carrot
  • ¼ cup steamed broccoli
  • ¼ cup cremini mushrooms, sliced and sautéed until soft
  • ¼-½ cup cooked chicken breast, sliced
  • 1 tsp unsweetened shredded coconut
  • ½ cup cooked brown rice (I cook my rice in water with ½ tsp turmeric powder which gives it a nice yellow color as well as some great added health benefits!)
  • 1 ½ tsp yellow curry sauce
  • 1-2 Tbsp coconut milk
  • 1 tsp all-natural peanut butter

Directions

  1. In a small bowl, combine the yellow curry sauce, coconut milk, and peanut butter. Mix until well combined.
  2. In a larger bowl, add your cabbage, kale, carrot, broccoli, mushrooms, chicken, shredded coconut, and rice. Top with your curry sauce and enjoy!