I absolutely LOVE fresh spring rolls! They are quick to make and so so tasty…as well as healthy! Pair them with a delicious dipping sauce and you’ve got yourself a meal that will make your mouth water.
Makes 5 spring rolls
5 spring roll wrappers (rice wrappers)
1/2 block tofu, cut into thin strips
1 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. cider vinegar
1 ripe avocado, sliced
1/4 red onion, finely chopped
3 medium carrots, grated
1/2 beet, grated
3 Tbsp. sesame seeds
1/4 cilantro, chopped
Marinade tofu for 1 hour in soy sauce, sesame oil, and vinegar.
Heat up frying pan and place marinated tofu on it to warm, flipping every so often for even cooking.
Prepare rice wraps as directed on package (usually soak for 5 seconds in warm water).
Place 1/5 of each: tofu, carrot, beets, avocado, onion, sesame seeds, and cilantro onto the middle of the prepared wrap.
Wrap as directed – seen on wrap’s packaging.
Pair with your favourite dipping sauce. I served mine with a sweet chill sauce and a peanut sauce.
I’ve always enjoyed egg salad sandwiches but now that I’m not really into eating eggs I decided to try make something similarly enjoyable! …and boy, was it ever good! It is a tofu salad sandwich… hope you enjoy!
1/4 block tofu, crumbled or chopped
3 pickles, chopped
1 celery stalk, chopped
1 ripe avocado, mashed
1 tsp. lemon juice
1/2 clove garlic, minced
1/4 tsp. onion powder
1/4-1/2 tsp. cumin
dash of paprika
squirt of mustard
salt and pepper to taste
Fixings of your choice
Combine mashed avocado with lemon juice and garlic. Whip up to remove chunks until smooth mayo-like texture is achieved.
Add remaining ingredients into avocado mixture
Enjoy on a wrap, toasted bread or as is!
Top with your desired fixings!
Note: This time I topped mine with cucumber, alfalfa sprouts, tomato, chives, and romaine lettuce.
When ever I make these cookies they don’t last long, everyone gobbles them up!
1 C. mashed black beans
1 tsp. baking soda
1/2 tsp. cinnamon
1 C. peanut butter
1/3 C. honey
1/2 almond milk
1 tsp. vanilla
1 C. oats
1/2 C. chocolate chips
1/4 C. coconut
1/4 C. almonds
1/4 C. pumpkin seeds or sunflower seeds..or both!
2-3 Tbsp. flax seeds
Note: All ingredients from chocolate chips down can be substituted for anything! Try raisins, dried cranberries, walnuts, etc.
Pre heat oven to 350 degrees
Combine black beans, baking soda, cinnamon, peanut butter and honey, Mix until smooth.
Add in almond milk and vanilla and mix.
Add rest of ingredients and mix until combined.
Drop balls of dough onto greased cookie sheet
Bake for 10 mins.
Sit down and enjoy your heavenly baking!
I love these cookies because they are very satisfying for your sweet tooth and they are very nutritious! Protein packed with the beans, nut butter, and nuts and seeds. They are great as a dessert or a sweet little snack.
I absolutely love vegetables but I know some people cringe when they hear the word broccoli or kale. I want to make it known that putting vegetables along with fruit into your smoothie is a GREAT way to get your veggies in! I’ve been making myself a smoothie every morning and I feel fabulous because of it! It is a great way to start the day.
Today I made a ginger berry smoothie. Lately I’ve been using ginger in lots of things and I love it! If you like ginger I suggest it in your smoothies…it tastes like a vacation to the Caribbean.
I know some might think that the veggies are over board but your taste buds develop a love for them! And in this case, they are blended with all the fruit to create a fresh delicious flavour!
So the above photo is the ingredients I used this morning.
flax seed, Tbsp or so.
ginger, about a tsp. size
Liquid of choice- today I used almond milk and I usually use about one cup but it varies depending on my desired thickness.
Protein powder (Optional) – I like to add some protein powder into my smoothies if I am using almond milk because it is lacking in the protein department!
You can pretty much throw what ever you have into it! I love using beets, kale, apples, cucumbers, cinnamon, cooked pumpkin, cocoa powder, coconut…you get the point, anything goes!
I decided to skip the salt and I think that was a good decision, the baking soda made it salty enough. I also added about a Tbsp. of flax seeds into the mixture while in the food processor (or blender).
I’d like to show people that there are healthier alternatives to top their pancakes with…it doesn’t need to be butter, syrup and whipped cream. Try out the protein packed peanut butter and antioxidant, nutrient rich berries instead!