Veggie Staples

dairy free, gluten free, refined sugar free, plant based recipes

Easy Breakfast Egg Muffins

· by · Leave a Comment

IMG_3149
Being a teacher, breakfast for me has got to be quick. I am completely notorious for hitting the snooze button (more than once) before getting out of bed each morning. I am doing really well after my sugar detox (I lost 5 lbs, and I wasn’t super duper strict after the first week, to be honest, I was using stevia in my coffee…oops!). I highly recommend the 21 Day Sugar Detox if you are struggling with any kind of serious sugar cravings, or you just want to make your eating habits a little more healthy!

So I have been eating these breakfast egg muffins for the past 2 weeks in the morning. They are great for the mornings that I go to this new Crossfit/TRX class that I’ve been trying out at my gym. I can eat them on the way to work after I’ve gotten in the car! Perfect! The great thing is you can roast or saute any veggies of your liking (or even turkey bacon if you’ve got meat eaters on your hands) to put in the cups - and presto, you have a wonderfully delicious and quick breakfast! Low carb and full of protein to keep you full a long time! They are so good, I’ve been eating them cold, but they also reheat wonderfully! I hope you enjoy them just as much as I do!

Print
Easy Breakfast Egg Muffins
Author: 
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 12 eggs
  • 2 cups kale, washed and chopped
  • 2 red peppers, washed and chopped
  • 1 bunch of green onion/scallion, washed and chopped
  • 1 cup mushrooms, washed and chopped
  • salt and pepper to taste
  • coconut oil for greasing (or muffin cup liners)
Instructions
  1. Preheat oven to 350 degrees
  2. Wash and chop all veggies (including green onion/scallion)
  3. Saute vegetables until just cooked
  4. Add cooked vegetables and eggs to a large bowl and whisk until well combined
  5. Divide egg mixture evenly among the cups
  6. Place egg muffins in the oven for 20-22 minutes or until a toothpick comes out clean
  7. Enjoy after the muffins have cooled slightly

 

paleo21dsdeasybreakfasteggmuffins

Blackberry Bomb Smoothie

· by · 1 Comment

This blackberry smoothie is my third smoothie on the blog to kick off a month of healthy smoothies here at Veggie Staples. I’m hoping to get you guys 20 by the 31st! I recently headed over to BJ’s and picked up a huge box of blackberries that I’ve been munching on all week, so I knew I’d be throwing these into a smoothie recipe to share with you. This one is a fruity, delicious concoction. People underestimate blackberries, I think they get forgotten about because you see so many strawberry and blueberry recipes, but blackberries are one of my favorites. For instance, did you know they have the highest amount of antioxidants out of any berry? The high tannin content of blackberries also provides a number of benefits to reduce intestinal inflammation and tummy troubles, not to mention all that fiber!! What is your favorite berry?

Print
Blackberry Bomb Smoothie
Author: 
Recipe type: Smoothie
Prep time: 
Cook time: 
Total time: 
Serves: 1 smoothie
 
Ingredients
  • 1 cup blackberries (frozen or fresh)
  • 1 cup greens (spinach, kale)
  • 1 cup non dairy milk
  • 1 cup water
  • ice to taste
Instructions
  1. Place all ingredients in a blender.
  2. Buzz on high speed until smooth
  3. Best if served immediately

blackberrybombsmoothie

Butternut Squash Kale Soup

· by · 2 Comments

IMG_2086

Soup season is definitely upon us! It was 75 degrees on Saturday, and yesterday it was only 47! Talk about temperature change! Soup is on the menu multiple times this week! I made this one last week, and I’m really kind of regretting not making a lot more of this at the same time to freeze for later! A friend gave me an abundance of butternut squash that probably would have cost me a small fortune at the store, I really need to get on that garden thing next summer!! Squash is one of my favorite fall foods, and I love that with any variety you always have those awesome seeds to roast!

This is soup is really awesome because after boiling the squash, you throw everything in a blender and heat it back up in a pot, easy peasy! It has a lot of cilantro, which helps remove heavy metals in the body, and of course all those awesome greens from the kale! And maybe you could talk your kids into eating it by telling them the color is for Halloween? Either way, make a big batch of this, you’ll end up regretting it if you don’t!!

Print
Butternut Squash Cilantro Soup

Ingredients

  • 1 butternut squash, washed, peeled and chopped
  • 1 bunch of kale (or an entire box of prewashed, boxed kale)
  • 1 whole bunch of cilantro, washed
  • 1 onion, peeled and chopped
  • 1 can of coconut milk
  • 2 tablespoons of minced garlic
  • 2-3 tablespoons curry powder (to taste)
  • salt & pepper to taste

Instructions

  1. Wash, peel and chop butternut squash
  2. Place squash in large pot and fill pot with enough water to just barely cover the squash, heat on medium/high heat until the squash can be easily pierced with a fork
  3. Once the squash is cooked until it is soft, drain squash and place the squash in a blender
  4. Place all other ingredients in the blender with the squash
  5. Blend soup ingredients until smooth
  6. Add the blended soup back in the pot the squash was cooked in
  7. Heat soup until the desired temperature is reached
  8. Enjoy!
http://veggiestaples.com/butternut-squash-kale-soup/

 

butternutsquashandkalesoup

Cashew Kale Dip

· by · 2 Comments

There are few things I love more than dip. Kind of a strange thing, but they are easy to make and can go with so many things, crackers, veggies, fruit, and a spread on a sandwich (maybe that’s why I like hummus so much). I had made this recipe for Arsy over at Rubies and Radishes a few months back. It went over well, so I thought you guys would also enjoy it over here. Yummy! This is a cashew based dip/spread, with kale and nutritional yeast; a healthy spin on a spinach cheese dip you might find at a restaurant. Try this with veggies, crackers or as a replacement for the usual mayo or mustard on a sandwich. I really think you’ll love it!

Print
Cashew Kale Dip

Ingredients

  • 1 cup soaked cashews (for at least 30 minutes)
  • 2 cups fresh kale
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons lemon juice
  • 3 tablespoons non dairy plain yogurt
  • 1-2 tablespoons nutritional yeast (optional)
  • garlic salt and pepper to taste
  • optional: cooked artichokes

Instructions

  1. Blend and serve (with veggies, crackers, etc)
http://veggiestaples.com/cashew-kale-dip/

 

IMG_0943

Green Monster Smoothie

· by · 2 Comments

There is a place in Manchester, New Hampshire called the Bridge Street Cafe. They are gluten free and dairy free friendly, and it’s one of the few places that I can get a great late breakfast or lunch after yoga class, or my new favorite, this awesome smoothie they have called the Green Monster. The only qualm I have about is that it’s a little too sweet (I think there’s just a little too much almond butter in there for my taste). I wanted to be able to recreate this awesome beverage at home because if I’m not over at yoga class, it’s kind of a trek to get over there for anything. When I blended this up, I cut back on the almond butter (I used only one tablespoon, and I also used walnut butter instead) and added more kale. This makes for a great smoothie anytime, and is packed with lots of greens and fiber (in case you have a hard time getting it in with your meals during the day)!

Print
Green Monster Smoothie

Ingredients

  • 1 banana
  • 1 cup almond milk (or other non dairy milk)
  • 1 - 2 cups kale
  • 1 tablespoon walnut butter (or almond butter)
  • 1 tablespoon flax seed
  • ice to taste

Instructions

  1. Add all ingredients to a blender and buzz until smooth
http://veggiestaples.com/green-monster-smoothie/

IMG_1095