Satisfying Snacking

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Image I’m the type of person who gets HANGRY. Like, I get the serious case of the grumpies when I don’t eat something. I try my best to pack snacks or keep something on hand for those moments when I can’t get to the munching. When I’m out, especially with people who aren’t vegan or gluten free, it can be a struggle. I mean, who really wants to go out for tempeh tacos besides me? But thankfully I am slowly discovering new snacks that I can keep stashed in my purse or work drawer for those moments when I really need to gnaw on something delicious AND nutritious.

I was recently given the AMAZING opportunity to check out Vega’s brand new Vega Bars thanks to the ladies over at FitApproach. I don’t know about you but I’m not a huge fan of these mainstream meal replacement, protein or snack bars. Lately, it’s just all processed crap and usually has gluten or dairy which is totally unfair to me. Why in the world would I want to sacrifice my amazing stomach and healthy gut for something that doesn’t taste that great either?!

I was pleasantly surprised by the awesomeness of Vega’s brand new bars (meal replacement, snack, energy and protein). I have to admit my favorite was the Snack Bar: Dark Chocolate Mixed Nuts and Sea Salt (for obvious reasons- I’m a chocoholic and I LOVE the combo of sea salt and chocolate).

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Photo credit: FitApproach & Vega Bars

One thing I am not fond of for most “health food” bars is the granular texture and the amount of added sweeteners. These particular bars had a great texture, were very tasty but they did have agave (which is fructose. I do wish they used coconut sugar or even just nixed the sugar, we don’t need that!) and at most had a whopping 19 grams of sugar per bar.  Thankfully the snack bars weren’t loaded with sugar and had at most 8 grams. I probably won’t go for the Vega Sport (protein or energy) bars because of the sugar content.

I really appreciate that Vega really focuses on adding greens, Omega 3’s, plant based protein and good flavors to these bars. The variety was absolutely delicious even though I didn’t eat the peanut butter flavor (allergic-yikes). I don’t advocate replacing your meals with these bars as a weight loss regimen or a diet. If you’re looking to nibble and just want a nutritious snack, these are a great option. I would really stick with a diet that’s rich in REAL, whole, nutritious foods- think veggies, fruits, whole grains (if you do grains), healthy fats, cut back on sugar and generously consume green smoothies. Overall, I really enjoyed these bars and hope you give them a try to see how you feel after eating them.

Have you tried a Vega Bar in the past?

What are your thoughts?

Peace, love and NO Beef!

Guramrit

Food for the Soul – Bid Adieu to STRESS

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There are some days when I take a look at my to-do list and really wonder if even half of it is doable. My knee jerk reaction is panic. My heart beats rapidly, my stomach cramps, and I start thinking about anything other than the tasks at hand. Yeah, a little procrastination happens, let’s be real. No matter how much I plan, and I’m the queen of planners and calendars, I can’t seem to avoid a momentary panic. But what good would I be or how effective can I possibly be when I am under stress? Some people can function under pressure, in fact it’s when they shine, but that’s really not beneficial for my health – think raised cortisol levels and comfort food. Shoveling spoonfuls of coconut ice cream into my mouth while wallowing in self pity.  I don’t want that.  None of us do. We all want to feel as relaxed as possible.

Read the entire post here. 

Holla for Chana Masala

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I believe this is my very first Indian recipe on the blog. Gasp. This is a very auspicious moment. I actually loved how this dish turned out so much I am happy to share it with you. The best part? SUPER EASY! Many Indian dishes take FOREVER and this is simply because of the spices, marinating and making sure you get so many layers of flavor in each bite (this takes great expertise-which I am still working on). This chana (chickpea) recipe is fool proof and can be made on the busiest of nights to satisfy the hungriest men in your home (or women- it surely satisfied me). I hope you enjoy this delicious dish as much as I did.

What You Need: 

  • 2 tablespoons of extra virgin olive oil (or ghee if you’re going the non-vegan route)
  • 4 garlic cloves, smashed and chopped
  • 1 jalapeño chopped
  • 1 tablespoon chopped ginger (you may also grate it to save time)
  • 1 bag of organic baby spinach
  • 2 15 -ounce cans chickpeas, drained and rinsed
  • 1 24-ounce can of San Marzano whole peeled tomatoes
  • 1 red onion, chopped
  • 1 1/2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • Cilantro, for garnish
  • Himalayan Pink salt (or sea salt) and freshly ground black pepper, to taste
  • Cooked Brown rice or Naan, for serving

How You Make It: 

  1. Head olive oil or ghee in a large skillet. Add garlic, ginger, onion to the pan and let cook until softened (about 5 minutes). Add curry powder, chili powder and cumin and cook until fragrant.
  2. Add chickpeas to the spicy onion mixture and stir until completely coated.
  3. Slowly add in tomatoes, breaking tomatoes with a spoon. Season with salt and pepper.
  4. Cook for 10-15 minutes, until the sauce has thickened.
  5. Once the sauce is slightly thick, fold in spinach and stir until it wilts (the heat from the skillet will do this pretty quickly).
  6. Remove from heat. Serve immediately with brown rice or naan and garnish with cilantro.

Enjoy this little taste of India at your next meal.

Peace, love and NO beef!

Guramrit

 

Food for the Soul… Finding the path to energetic wellness |

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Check out my first post for my column on the Happiness Series: Food for the Soul!

If You Knew Me When…

If you would have met me in college, you would have known the Guramrit who indulged in a big order of cheese fries, heavy on the cheese, and who suffered from all kinds of allergies no one even knew were actually possible to be allergic to… think cockroaches, dust, feathers and mice (yes, mice). These allergies and my obsession with cheese and all things greasy, comforting, and sinfully delicious lasted through all my teen years and time in college.

I cannot think of a time when I didn’t love a good block of cheese. In fact, I was known as the cheese queen. And, I have always been the foodie out of my friends, loving food more than the average girl. AND if it had cheese, you KNOW I was all about it. Ravioli, cheesy nachos, cheesecake, Dominos cheesy bread (the college students ultimate drunk food)… and the list goes on.

Read more here:  Food for the Soul… Finding the path to energetic wellness |.

Fiesta Tacos with Tempeh

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I looooove tacos. Seriously. I love tacos. I love Mexican food in general. Actually, I think I just love food. If I could just go around tasting food all day I would not only be a big roly poly, I would be a very happy pudgy person. 

It just so happened to be a Tuesday (hello, Taco Tuesday) and I had a craving. I also had a ton of tempeh hiding in my fridge in an attempt to fall madly in love with tempeh (I think it might be working). These tacos were the love child of the ingredients in my fridge, my obnoxious craving for tacos and a lovely spring day. 

It’s okay, you can start salivating now. I promise I won’t judge you. These tacos are THAT good. 

What You Need:

For the Tempeh

1 package of Organic Three Grain Tempeh (check out Lightlife), sliced into thin strips

3 cloves of garlic, crushed

2 limes, juiced (and zest)

3 tbs extra virgin olive oil

3 tsp chili powder

2 tsp cumin powder

2 tsp Himalayan Pink Salt or Sea Salt 

For the Slaw

1/2 package of broccoli slaw mix (or coleslaw mix from your grocery store)

1 lime, juiced

2 tbs diced pickled jalapenos (or you can also use fresh)

1 tbs extra virgin olive oil

Sea salt and black pepper to taste

For Taco Assembly

Gluten Free Corn Tortillas

Toppings: Avocado, Tomato, Cilantro, Salsa or more lime 

How You Make it: 

  1. Create the marinade for the tempeh by combining the lime, olive oil, garlic, spices in a bowl. Cover the sliced tempeh completely with this marinade and let sit for 30 minutes to 1 hour (the longer it marinades, the better tasting your tempeh). 
  2. While the tempeh marinates, make the slaw by combining the slaw mix with the pickled jalapenos, salt, pepper, lime juice and olive oil. Let sit for 20 minutes. 
  3. After your tempeh is fully marinated, warm up a cast iron skillet on high heat. Once hot, lower to medium-high heat and add the strips of tempeh. Cook until golden brown on both sides. 
  4. Assemble your tacos! Grab a couple of corn tortillas (you can warm on the stove, microwave, oven-however you like), add 3 slices of tempeh per tortilla, top with slaw and your favorite toppings. I love avocado, tomato and cilantro. 

There is nothing more satisfying than a delicious taco and a simple meal on a weeknight. 

What are your favorite Taco Tuesday recipes? I’d love to know!

Peace, love and NO beef!

Guramrit