Are you looking for a quick salad that is high in protein and nourishing fat but low in carbs? Want something that is also gluten free, paleo, and good for you? Look no more and try my Mexican Tuna Salad. This salad will keep you satisfied all afternoon and energized to boot.
We’re just coming off a trip to Mexico and I am still desiring those wonderful flavors. Here I have a low mercury tuna, by Wild Planet, along with fresh cilantro which is good for combating mercury anyway, plus crunchy fresh red bell pepper, savory green onion, and delicious creamy avocado. It’s like mashed up guacamole, salsa, and tuna basically.
Here’s another delicious recipe to be shared by raw vegans and paleo peeps alike… a salad :)
This Simply Vinaigrette dressing is a staple recipe in our house, because I always have fresh lemons and raw olive oil on hand (high quality raw organic olive oil, of course). It’s perfect for gently cooked vegetables like broccoli, cauliflower, or bok choy. Today, I’m showing it off here as a fresh, healthy, and easy salad dressing.
I’m fond of chocolate, and I’m sure my long time readers know that. It’s not often that a day goes by where I don’t have some rich, super dark, organic (and fair trade, of course) chocolate. My chocolate-loving sista, Lauren, is my kindred spirit in all things chocolate.
I’ve made a number of raw vegan chocolate recipes in the past, but it was time to change it. Nowadays, I find myself looking for ways to get pastured organic eggs in my diet as well as grass fed butter (I’ve come a long way). I figured chocolate pudding would be the ideal way to add them.
Oftentimes my lunch consists of either a big salad or some kind of blended drink / smoothie. I usually load it up with fat and veggies so it’s highly nutritious (fat helps many nutrients get absorbed from foods) and satiating, not to mention easy and fast.
This recipe is delectable. I took a vacation from my usual protein-powder-filled and superfood-loaded smoothie staple to switch it up. And, boy, is it amazing. This gorgeous recipe is light with flavors of apple, pear, and vanilla, yet satiating, creamy, and loaded with nutrition from the avocado. And, the ice sets it all off perfectly.
Damn. This is goooooood.
Creamy Goddess Goodness
(Don’t let the title deter you awesome dudes out there from making this… Greg loved it!)
When people ask me what my “food” weakness is, I immediately say “toast.” It’s probably the one thing that I can’t find a good enough raw substitute for. I like raw crackers and bread, but they’re just not toast to me. And, sure, chocolate is a weakness, in a way, but I can easily gobble up raw chocolate and feel great about it. Sugar in general, too, is a favorite… but again, I can throw down raw desserts left and right, and not be concerned.
Toast, on the other hand… There is just something about toast that drives me insane and makes me weak in the knees. If I’m not careful, I can easily pack away 4-6 slices! Yes, you read that right. Now, in my defense, at least the toast I allow in my diet is from organic, whole grain, low sodium, sprouted bread. So, it’s not the end of the world when I eat it – lol – so long as I don’t eat 6 slices at a time. Yes, I’ve done it in a past life, but I’ve tamed that beast for the most part. :)
These days, when toast makes an appearance, I usually smother it with raw goodness like this avocado spread (although I love a good ol’ peanut butter and smashed banana sammich, too). Here is what I made over the weekend (pictured above) and it was friggin’ divine. The mint and dill elevated it to a deliciousness beyond belief.
Minted Dill Avocado Spread
Yield 1 serving
2 smallish avocados, pitted and peeled
squeeze fresh lime juice
few shakes of dried dill
4 to 5 fresh mint leaves, minced
pinch (or two) himalayan crystal salt
freshly ground black pepper
Place the ingredients in a bowl and mash them up. Enjoy by itself, or as I did, and slather it on top of… TOAST!
Today is an ALL RAW DAY for this pregnant, eco-friendly mama! I started the day by taking the dog for a nice long walk. My midwife says that walking is the best exercise in prepping for birth. Therefore, I make it a point to walk 1-2 (usually it’s 2) miles 5-6 days a week. It’s also instrumental in helping keep my weight in check for a healthy pregnancy weight gain. So far so good! My weight is right on track.
All food is organic.
Green Juice (1 quart)
2 tomatoes, 1/3 bunch celery, 2 large cucumbers, small bunch swiss chard
It was really great. Look at all that GREEEEN!
I took the leftover pulp and made a small batch of Raw vegan crackers by adding ground flax meal, tamari, coconut vinegar, and orange zest. They are dehydrating in my Excalibur dehydrator now and they smell fantastic. I can’t wait to enjoy them tomorrow.
Gently Spiced Omega Protein Shake (3 cups)
I’ll post this recipe on January 28, so be sure to check back for it. It’s one of my new faves!
10 Raisins - Yummy little snack
Zippy Energy Soup (3 cups)
This is sooooo fresh and good. Love this recipe – I’ll be sharing it with you January 26, so come on back to get it. It’s nourishing and makes a perfect light lunch or snack. Mmmmm!
2 Small Raw Chocolates
Same as the other day. I dove into my freezer for 2 pieces of the Mint Chocolate Jazz. I’ve been asked many times now about my feelings regarding chocolate while trying to conceive and while pregnant. I am featuring this as a post on my blog on January 24th, so you can check it out then.
Large Fresh Salad w/ A Creamy Tangy Dressing
This salad had romaine, cabbage, red bell pepper, and it was topped with leftover dressing from the other day, a revised Light-n-Livey Tahini Parsley Dressing. Only this time, I took the left over dressing and blended 1/2 of an avocado into it. The result is a decadent creamy and tangy dressing. Avocado is especially great for pregnant mamas because it’s loaded with fiber, B-vitamins, folate, and healthy fats. Yum! Oh yeah, I had a pickle on the side… of course.
That’s it so far. I’ll probably get hungry later because I’m going to need more calories. If I do here is the plan…
I’m really enjoying raisins the past 3 days which is unusual for me. I’ve always liked them but was never drawn to them like now. The walnuts give me an extra boost of protein and omegas.
I love snacking on carrots because they have a little sweetness coupled with a lot of crunch. It’d be smart if I ate these with something that had some fat because the beta-carotene is better assimilated when in the presence of fat. Hhmmm… I know. I have leftover dressing from above, so I’ll dip them in that!
As many of you know, I’ve been making food in the apartment we’re staying at in New York. It’s a great way to keep my food totally Raw, totally organic, and it helps save some money. Plus, I love preparing food, so all around, I’m a happy girl. Isn’t this picture totally Om-nom-nom?
I wrote last week about a salad I made with avocado, bell peppers, celery, etc. Well, I had to make it again, it was SO awesome, fresh, delicious, and had so many amazing textures. This time, I made a bigger batch (of course!), and I wrote down the amounts so that I could share it with you.
One of the awesome things about this recipe is that I consider it a “lighter” guacamole, meaning that it’s lower in fat than traditional guacamole. Obviously, most guacamole is made up mostly of avocado. And, if you’re like me, it’s hard to stop eating guacamole once you start. Therefore, it’s not long before I’ve consumed a lot of fat. Well, I lightened the fat load per serving of this recipe by filling it up with fat-free non-sweet fruits and vegetables. A lot of people easily lose weight on a Raw vegan diet even if they consume plenty of fresh organic Raw vegan fats. However, there are some people who hit a plateau and they wonder what to do next. For this, I usually recommend cutting back on some of the fats you’re eating. It doesn’t have to be all the time or every day, but you might try experimenting with some dishes that have a lower amount of fat and see how it goes. You’ll probably drop those last stubborn pounds if you do. And, Garden Guacamole is a great recipe to get you started.
I enjoyed my portion of this scooped onto organic red leaf lettuce that I used as a wrap, like a burrito. My husband wanted his on Ezekial toast. We were both licking our fingers and loving every succulently fresh bite.
For this recipe, I used medium size non-sweet fruits, but you could use large! And, you could substitute the tomato with cucumber or add diced zucchini… there are all kinds of options. Shredded carrots would be delish, too. Just try and keep it colorful. That’s half the fun of it!
1 medium red bell pepper, destemmed, seeded, and diced
1 medium orange bell pepper, destemmed, seeded, and diced
3 large stalks celery, diced
1/2 bunch cilantro leaves, chopped
Place the diced avocado into a large bowl with the lime juice and salt. Smish is up (I like using a potato masher to do the job). Then, add the rest of the ingredients and toss well to mix. At this point, taste it and see if you’d like to add more salt.
*If heirloom tomatoes aren’t in season, then use regular tomatoes.
The other night we met up with my good buddies Gena (of the awesome blog, Choosing Raw) and Cassie for some dinner at Caravan of Dreams (this restaurant is organic and vegan with plenty of Raw options). I kept my food Raw by having their delicious Avocado Coconut soup and a large, fresh salad that came with a delightfully spicy dressing that made my taste buds dance. My husband had a cooked vegan dish which was a burrito with seitan in it (very tasty). Gena and Cassie also kept it Raw with soup and salad. My salad came with nori strips which I asked for on the side. I agreed to try those – again. Try, I did. Twice. I just can’t do it. Ugh. Can’t stand eating sea veggies. I sure wish I could, but I can’t. I’ll stick to hiding dulse and kelp in my smoothies and raw soups instead of tossing it on salads where I actually have to bite into it. In the picture, that’s Gena on the left, me in the middle, and Cassie on the right.
Saturday’s Raw Vegan Food Plan
I have an awesome day of simple Raw food planned (read this post to learn how planning your Raw food for the day can motivate you to succeed with the Raw vegan lifestyle). It’s 9am and I have my list of food. I have a couple of goals with this list. First, I want to make sure I consume the fresh organic produce we bought the other day in a timely fashion. Second, since our embryo transfer is tomorrow, I think it’s smart to make this a day of really easy digestion and nutrient dense food. Sure, that’s usually how my diet is… but by making my food in the apartment and having most of it blended, I’m doing it more so (ensuring it’s all organic, all fresh, and all made with extra love energy).
I would like to find a place with organic wheat grass shots, too, if possible. I know, that last video showing my grimace doesn’t make it sound too appetizing when I think about it, but it’s so good for my body. And, once the embryo is transfered, it’s good for my monkey. I’m taking Amazing Grass wheat grass pills while I’m traveling but I’d like to get some fresh wheatgrass in, too. Ehem, I say I’d like to do it now, but ask me after I drink it.
1/2 quart filtered water with fresh squeezed organic lemon (let me just say here that everything I eat today is organic)
This is a great way for my body to get a little gently cleansing done in the morning after a night of sleep.
1 cup Raspberry Leaf Tea
I’m strengthening my uterus as much as possible by drinking this daily until the big day tomorrow!
This is one of my favorite kitchen gadgets (available here). What can I say? I’m a gadget girl. It makes scooping out avocado so effortless and FUN! They make GREAT gifts, too! (Holidays aren’t that far off.) :)
And, it comes in a pack of three. I use the red for avocado, the green for getting the greatest, longest pieces of coconut meat from young Thai coconuts, and the orange is supposed to be great for mango.
Now… some of you might say, “Oh, I can use a spoon for that.” Well, let me tell ya. The beauty of this scooper is that it (like practically every time) takes out the avocado in one lovely perfect avocado half. And, that makes it easy for dicing up when serving the avocado in other kinds of dishes. So, for example, when I dice avocado for a salad or a noodle dish, I need the avocado in as perfect a piece as I can get. Then, I slice horizontally in half (across) while keeping the avocado in place. Then, I slice vertically through in 3-4 slices. Voila, it’s like perfect little cubes. If you used to a spoon to get the avocado out, odds are, it comes out in pieces, making the dicing process not as nice and uniform.
Hi! I'm a chef, author, homeschooling mom, and I love to eat and cook super healthy food. I'm a former vegan, now real-food omnivore, who enjoys coffee(!), dark chocolate, rebounding, and researching the latest tips for optimal living.