This month for Secret Recipe Club, I was assigned Erin’s blog, Making Memories with Your Kids, and I am so glad! I have always wondered about broccoli salads. I would see them at delis, supermarkets, and backyard parties… yet, honestly, I’ve never tried it. After much searching on Erin‘s blog (was very torn between broccoli salad or deep fried green beans), I came across the broccoli salad recipe. Yum!
Herbed Broccoli Salad
1 cup broccoli flowerets, chopped very small
1/4 cup Vegenaise, or any vegan mayo you prefer
1 tsp rice vinegar
1 tsp agave syrup
1/2 tsp pink Himalayan sea salt
Fresh ground black pepper, to taste
1/2 tsp Frontier brand garlic and herb seasoning
1/4 tsp dried minced onion
1/4 tsp dried chives
Place all ingredients in to a medium mixing bowl and mix well.
Let sit in the refrigerator at least an hour before serving to let the flavors work their way through the broccoli. Enjoy!
It’s time for a Recipe Redux post (: This month’s theme, “Adding Merriment to Mixes,” made me very excited!! I first wanted to make some form of jarred baked good (like chocolate chip cookie mix), but then I stumbled upon a recipe I just needed to try: ranch dressing!! I plan to bring the powdered form to my family’s house for the holidays to make a quick and delicious veggie dip!!
Powdered Ranch Dressing
Yields about 1/3 cup
2 tablespoons dried parsley
1 – 1 1/2 teaspoons dried dill
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons granulated onion
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
Stir all ingredients together. Store in an airtight container up to three months.
1/3 cup unsweetened original almond milk
1 teaspoon apple cider vinegar
1/3 cup Vegenaise
1 tablespoon ranch seasoning
Combine all ingredients in a container with a tight fitting lid or bowl/cup. Shake or stir vigorously until well combined. Keep refrigerated until using; use within 3-4 days.
1 container dairy free sour cream
1 tablespoon ranch seasoning
Stir ingredients together in a small bowl (or the sour cream container for easy transport) and refrigerate at least 30 minutes before serving. Keep refrigerated until serving; use within 3-4 days.
Though I don’t tend to drink coffee very much these days (maybe once a month) I was very excited to try the new powder from Garden of Life Raw: Protein with Marley Coffee.
What is Marley Coffee?
Marley Coffee, led by Bob Marley’s son, Rohan, is a “sustainably grown, ethically farmed and artisan-roasted coffee company.” Marley Coffee “strives to support communities and the environment through organic, sustainable and ethical practices.” That sounds good to me :D
Click here to Like Marley Coffee on Facebook
(pretty much just me explaining how much I love love love Garden of Life :D)
But to summarize:
- Vegan (dairy and lactose free)
- Certified USDA organic
- Gluten free, soy free, with no artificial sweeteners, flavors, fillers, or preservatives
- Non-GMO verified
- Excellent source of protein (17 grams) from 13 raw & organic sprouts = 3.8 grams of branched chain amino acids to help build and repair muscle
- Contains Vitamin Code vitamins A, D, E, and K (no B12 Marley Coffee blend)
- Live probiotics and enzymes to aid in digestion
- Only 90 calories per 23 grams serving
This recipe was originally posted by me on MeatFreeAthlete.com
Banana Split Sundae Smoothie
1 cup unsweetened original almond milk
2 teaspoons agave
1 medium frozen banana
1/3 cup frozen strawberries (about 5 medium)
1 scoop Garden of Life Raw Protein with Marley Coffee
1 tablespoon cocoa powder
1 teaspoon alcohol-free vanilla
Blend all together in a high speed blender until smooth and creamy. Pour into a glass or mug and enjoy post or pre workout (:
Garden of Life Raw Fit High Protein For Weight Loss Giveaway ENDS TOMORROW!!
Visit the original blog post [[ CLICK HERE ]] for rules and how to enter!!