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Cruciferous Caesar Salad

3/13/2020

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As the weather is getting warmer, I'm getting so excited for fresh vegetable salads on the regular. One of my absolute favorite ways to eat a Caesar salad is topped with all the veggies. This recipe includes a lot of Cruciferous vegetables (including broccoli sprouts) that contain Sulforaphane - a compound that supports your natural defenses in a variety of ways!

Ingredients:
- organic romaine
- organic spinach
- organic shredded broccoli and carrot
- organic broccoli sprouts 

- organic roasted brussel sprouts
- organic cannellini beans (optional)
- organic parmesan cheese
- olive oil
- pink himalayan salt
- organic caesar dressing of choice 

Directions:
1. Preheat oven to 350 degrees.
2. Cut brussel sprouts in half length-wise and remove ends. Coat in a little olive oil and salt. Bake for 20-30 minutes.
3. Mix together lettuces and top with shredded broccoli and carrot, broccoli sprouts, roasted brussel sprouts, and parmesan cheese.
4. Top with desired caesar dressing and enjoy!

Tailor the amounts to suit serving needs. Salads are pretty self-explanatory, ha!

This recipe is gluten-free, nut-free, grain-free, vegetarian, paleo, low-carb, and is suitable for most plant-based diets.
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Lean & Green Smoothie

12/22/2019

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Green smoothies are a great way to get a serving of veggies in at the top of your day, and make a great carrier for any liquid or powdered supplements you may be taking. Here's on of my favorites:

Ingredients:
-1 medium organic banana (ripe) 
-1/2 cup frozen organic mango
-1/2 cup frozen organic pineapple
-1-2 cups of organic spinach
-1 tsp Hawaiian spirulina
-1 small chunk of ginger (thumb-print sized)

-water to desired consistency 

Directions:
  1. Combine all ingredients in a blender, nutribullet, ninja, etc...
  2. Blend until very smooth, and enjoy!

Serves 1

Tips:
-Using frozen fruit instead of ice creates a very smooth texture, however, if you only have fresh fruit, just add 1 cup of ice to this recipe.
-You can store and freeze all of the fruit ingredients together ahead of time to have a quick and easy, "just add water," meal or snack for on-the-go.

This recipe is gluten-free, dairy-free, nut-free, grain-free, vegetarian, & vegan. It is suitable for most plant-based diets.
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Sriracha Spring Roll Salad

12/15/2019

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Spring roll salads are one of my favorite ways to get all the veggies. This combination of fruits and veggies will give you a great boost of folate and vitamin c, and plenty of healthy fats from avocado and almond.
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Salad Ingredients:
- 4-8oz organic spinach
- 1 organic red peppers
- 1 organic cucumber
- 1 avocado
- 1 cup broccoli (slaw/salad)
- 1/4 cup shredded carrot
- 1 cup mango
- 1 cup organic garbanzo beans (optional)

Sriracha Dressing Ingredients:
- 1/2 cup almond butter
- 1/8 to 1/4 cup organic gluten-free soy sauce
- juice of 1 lime
- Sriracha sauce to desired heat preference
- Water or almond milk to desired consistency

Directions:
  1. Mix together Sriracha dressing and set aside.
  2. Cut up the remaining produce and place on top of the greens.
  3. Drizzle dressing over top and serve.

Serves 2 to 4 (depending on if it's a meal or side salad)

This recipe can be made gluten free, dairy free, vegetarian, & vegan. It is suitable for most plant based diets.
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Mushroom Florentine

11/17/2019

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This is cold-weather comfort food at it's finest. This vegetarian recipe is packed with veggies and fiber, and only takes about 20-30 minutes to make. This recipe is a double batch and should serve about 10-12 people.
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Ingredients:
- 2 Tbsp organic extra virgin olive oil
- 2 large organic yellow onions (chopped)
- 16oz of organic baby bella mushrooms (slice)
- 4 organic garlic cloves (minced)
- 8oz organic spinach (chopped)
- 2 cups organic peas
- 2 cups organic grass fed whole milk (replace with plain nut or oat milk for DF or V version)
- 2 cups chicken broth (replace with vegetable broth for V version)
- 1/4 cup sprouted brown rice flour (organic corn starch or wheat flour is also an option)
- 4oz organic parmesan cheese (omit for DF or V version)
- 1-2 tsp pink Himalayan salt
- 1 tsp cracked black pepper
- 20oz pasta of choice (whole grain wheat, 100% chickpea, or brown rice noodles)

Directions:
  1. Cut/chop/mince veggies.
  2. Add 2 tablespoons of olive oil to a large saucepan, add mushrooms and onions. Cook on medium high for 8 minutes, covered. 
  3. Bring water in another saucepan or stock pot to a boil. Cook pasta of choice off to the side.
  4. Add minced garlic and cook for another two minutes.
  5. Add milk &  broth, cheese (optional), brown rice flour (to thicken), chopped spinach, peas, cheese, salt, and black pepper. 
  6. Cook until spinach and peas are cooked and sauce has become desired consistency. Add more flour if a thicker consistency is desired.
  7. Strain noodles and top with sauce.

Servings: About 10

Tips:
1. Pairs great with a large Italian side-salad.
2. Choose 100% organic chickpea noodles to get a good dose of fiber and protein with this meal (pictured above).
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This recipe can be made gluten-free, dairy-free, nut-free, soy-free, vegetarian, & vegan. It is suitable for most plant-based diets.
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Sweet Potato Taco Soup

9/18/2019

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Heading into fall means we'll be making a lot more soup in our household. This version of a taco soup provides all sorts of plant-based goodness for your body including beans, sprouted grains, sweet potato, and other veggies! Simple, delicious, and filling.
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Ingredients:
-1lb organic, grass-fed, ground beef (OPTIONAL)
-4 organic tomatoes, diced
-2 organic onions, diced
-1 organic green pepper, diced
​-1 organic jalapeño pepper, diced
-1 bag of frozen sweet corn (I use Whole Foods organic 365 brand)
-3 large organic sweet potatoes (bake ahead of time and take the skins off)
-2 cans of black beans (15oz each)

-1C of sprouted rice
-1 1/2 Tbsp of Himalayan sea salt
-1 Tbsp organic garlic powder
-1 Tbsp organic chili powder
-2 Tbsp organic cumin

Directions:
  1. If using ground beef, put that in the bottom of an 8 quart stock pot. Brown on medium high heat.
  2. Fill stock pot about 5" from the top with hot water.
  3. Add tomatoes, onions, peppers, corn, beans, rice, sweet potatoes, and seasonings.
  4. Bring to a boil, then cook uncovered on medium-high heat for at least one hour (or until desired consistency is reached as the water cooks out).
  5. Enjoy!.

Servings: About 10

This recipe is gluten-free, dairy-free,  nut-free, soy-free, and can be made vegetarian, & vegan. It is suitable for most plant-based diets.
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Strawberry Jam

4/29/2019

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What do you do when your berries start to turn in the fridge? I don't know about you, but I get so frustrated with how quickly organic berries can turn- it can create so much food waste without a back-up plan. This recipe is how I save my berries before they become indigestible. Here's what you'll need: 
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Ingredients:
-Berries (I had about half a quart of organic strawberries right before they turned)
-Juice of 1 organic lemon
-Organic Sweetener (I usually use maple syrup, honey, or blue agave).


Directions:
  1. Mash or lightly blend berries and lemon juice together.
  2. Add sweetener of choice (this will depend on how many berries you have, I probably used 2 tablespoons for half a quart, and it left the jam just slightly tart).
  3. Put in a small, non-stick sauce pan and reduce on low-medium heat, stirring almost continuously, until it takes on a mildly gelatinous-type texture. Remove from heat and put in the fridge to cool and "gel."
  4. Enjoy on your favorite breads & grains! I personally like to put it on a whole grain toast with almond butter.

Servings: Varies- I had about 6!

This recipe is gluten-free, dairy-free, grain-free, nut-free, soy-free, vegetarian, & vegan. It is suitable for most plant-based diets.
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Hawaiian Spirulina Bowl

3/15/2019

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I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.
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I'll let this beautiful smoothie bowl speak mostly for itself... with a dose of Hawaiian Spirulina, it's packed with phytonutrients to provide antioxidants, aid in lowering inflammation, and even help lower bad cholesterol (and SO much more- for curious minds, read here), . What you'll need:

Ingredients:
-1 medium organic banana (ripe) 
-1 dragonfruit
-1 organic kiwi
-1 large handful organic spinach
-1/3 cup organic frozen wild blueberries
-1/3 cup organic frozen pineapple
-1/3 cup organic frozen mango
-1 tablespoon almond butter
-1 tablespoon organic chia seeds
-1 teaspoon Hawaiian Spirulina (I use this one)

Directions:
  1. Cut your dragonfruit in half and scoop all contents out of one side. Freeze the scooped contents with one ripe banana.
  2. Combine frozen dragonfruit and banana with spinach, pineapple, mango, almond butter (helps keep it creamy), Hawaiian spirulina, and water (use as little as possible to keep it close to soft ice cream consistency as possible) in a food processor, blender, Nutribullet, etc.
  3. Blend until smooth.
  4. Top with fresh cut dragonfruit, kiwi, wild blueberries, and chia seeds.
  5. Enjoy!

Serves 1

This recipe is gluten-free, dairy-free, grain-free, vegetarian, & vegan. It is suitable for most plant-based diets.
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Dragonfruit & Beet Root Smoothie

3/7/2019

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I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.
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Ever find yourself craving or reminiscing on old candies you used to eat as a kid? I was always a sucker for anything sweet and tangy, which is probably why I love this smoothie so much. This smoothie is boosted with beet root powder, which supplies the nutrient betaine to support your liver. Here's what you'll need.

Ingredients:
-1 medium organic banana (ripe) 
-1/2 cup frozen organic red raspberries (this adds a little bit of that tangy flavor)
-1 tablespoon organic beetroot powder (I use this one)
-1 tablespoon organic pitaya (dragonfruit) powder (I use this one)
-water to desired consistency 

Directions:
  1. Combine banana, raspberries, beetroot powder, pitaya powder, and water.
  2. Blend until very smooth (this is a little longer than usual because of the red raspberry seeds), and enjoy!

Serves 1

Tips:
-Using frozen fruit instead of ice creates a very smooth texture, however, if you only have fresh fruit, just add 1 cup of ice to this recipe.
-You can store and freeze all of the fruit ingredients together ahead of time to have a quick and easy, "just add water," meal or snack for on-the-go.

This recipe is gluten-free, dairy-free, nut-free, grain-free, vegetarian, & vegan.
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Roasted Veggie Salad

2/24/2019

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It can be hard to get a lot of variety in our diet... but we all know it's "the more the merrier" when it comes to getting our veggies. This salad has a variety of 9 different vegetables packed with nutrients to help fuel your day. Here's what you'll need:

Ingredients:
-4 cups organic spinach
-2 organic plum tomatoes
-1/2 organic English cucumber
-1-2 organic sweet potatoes (depending on size)
-1-2 organic gold potatoes (depending on size)
-1/2 cup organic carrots
-1/2 cup organic asparagus
-1 red pepper
-1 green pepper
-1 tablespoon organic olive oil
-4 organic omega-3 eggs
-desired dressing (I made a homemade orange ginger dressing)

Directions:
  1. Shred spinach and dice tomatoes and cucumber.
  2. Cut sweet potatoes and potatoes (leave the skins on), red and green pepper, carrots, and asparagus. Spread some olive oil on a sheet pan (to prevent sticking) and place the cut veggies on it. Roast in the oven at 350 degrees until the potatoes are soft, and they start to crisp. You may need to turn the veggies and potatoes part way through to prevent burning.
  3. Hard-boil or soft-boil 4 eggs and peel.
  4. Place all fresh and roasted veggies on the spinach with the eggs. Use whatever dressing you desire (I think this salad sounds amazing with ranch, but I made a homemade orange ginger dressing).
  5. Enjoy!

Serves 2

Tips:
-Make multiple batches of veggies and meal prep lunches for the week. Keep the roasted veggies separate so you can reheat them so it's almost like you made it fresh!

This recipe is gluten-free, dairy-free, soy-free, and nut free. It is suitable for people who are vegetarian or follow a plant-based diet.
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Berry Cherry Smoothie Bowl

2/17/2019

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I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.
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Sometimes sipping your morning meal just doesn't cut it- in those moments I love to thicken up a smoothie, throw it into a bowl, and top it with all sorts of yummies. This smoothie bowl is packed with antioxidants, and supplies a good dose of plant-based omega-3 when topped with organic chia seeds. Here's what you need: 

Ingredients:
-1 organic banana
-1 cup frozen organic wild blueberries
-2 handfuls of frozen organic dark cherries
-water to desired consistency (no more than 1/4 of a cup usually to keep it on the thicker side)
-desired toppings (I used another 1/2 banana, some blueberries and cherries, and 1 tablespoon of organic chia seeds)


Directions:
  1. Combine banana, blueberries, dark cherries, and water in a blender, NutriBullet, etc.
  2. Scoop into a bowl and top as desired.
  3. Enjoy!

Serves 1


Tips:
-Throw in a 1/2 of an avocado to make it extra creamy and a bit more filling.

This recipe is gluten-free, dairy-free, soy-free, and nut free. It is suitable for people on a vegetarian, vegan, or other plant-based diet.
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