Recipe: Let me see that Sushi Roll 🎵

Have you ever woken up with an ear worm in your head? For us it was “Tootsee Roll” by 69 Boyz. We took inspiration from that for our lunch and changed the lyrics a bit as we sang “let me see that sushi roll!” throughout the house. The bunnies’ ears perked up as we danced and sang our way through meal prep and it really made the day shine. You can have the same (dancing optional) with this delicious, plant-based meal.

It also doesn’t have raw fish and is gluten-free!

Our secret? Marinated mushrooms with carrots and fresh, juicy cucumber. The combination wrapped inside of a rice-filled nori wrap is a total *chef’s kiss*.

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 2-3

Equipment: sushi mat and chopsticks, optional but very helpful

Ingredients

2 cups cooked sushi rice (follow directions on package)

3 nori sheets

4oz of baby bella mushrooms, sliced

2 carrots, cut length-wise

1 cucumber, cut length-wise

1 tbsp tamari (gluten-free soy sauce, or use coconut aminos)

Pickled ginger, optional

Wasabi, optional

Instructions

Soak and cook rice according to directions; while that’s going, cut mushrooms and vegetables. Place mushrooms in a pan with some olive oil and stir-fry on low, stirring occasionally until they look a bit dry. Add your chosen soy sauce or gluten-free alternative and keep moving mushrooms for about 5 minutes. Lay out sushi mat and a nori sheet on top. Spoon cooked rice onto nori sheet and spread it to cover the sheet, leaving about 1/2 inch at the top uncovered. Place sliced vegetables and marinated mushrooms into the middle of the nori sheet and then carefully, roll the nori sheet with contents, use sushi mat to squeeze roll (this will help the content stick together). Place sushi roll on a cutting board and, using a sharp knife, slice pieces that are about 1/2 to 3/4 inch. Serve the roll on sushi plates or regular ones with chopsticks as well as ginger and wasabi, if desired. You too may “feel a whoop coming on” – enjoy!

🐉 Dragon Fruit Delight: The Surprising Benefits of Pitaya for your Skin + Gut

Are you tired of eating your boring old bananas and fruits? Well, then say hello to pitaya, also known as dragon fruit! This spiky pink fruit is not only visually stunning; it is also packed with amazing health benefits that can do wonders for your skin and gut.

Dragon fruit benefits the skin

Let’s start with the benefits to our skin. Dragon fruit is the perfect fruit to combat ‘dragon skin’. Pitaya is loaded with vitamins such as vitamin C, which helps to promote healthy skin and wound healing. Because pitaya is rich in antioxidants such as betalains and flavonoids, it can which help to protect cells from free radical damage, reduce inflammation, and slow down the signs of aging. Say goodbye to fine lines and wrinkles and hello to youthful and glowing skin! Not to mention, the fruit’s high water content helps to hydrate your skin from the inside out. Yes, please!

Pitaya is a gut superhero!

Its high fiber content helps to promote digestion and prevent constipation – essentially, pitaya helps you poo! Plus, the fruit’s probiotic properties help to maintain a healthy gut flora, which can boost your immune system and improve your overall well-being.

Dragon fruit helps your heart and nervous system too

Pitaya is a good source of magnesium, an essential mineral that plays a role in heart health and nerve function. The iron contained in dragon fruit is responsible for red blood cell production and oxygen transport in the body. It also contains potassium, which is an essential electrolyte that helps regulate blood pressure and fluid balance along with calcium which aids in muscle and nerve function.

Now that you know what pitaya can do you for your body, make sure you put this fabulous fruit on your grocery list!

How to eat dragon fruit + ways to incorporate it into your diet

Now, we know what you’re thinking. “How do I even eat this funky-looking fruit?” Well, fear not, friends, for there are countless ways to include pitaya into your culinary creations.

First up, smoothies! Simply blend pitaya with some fruit, non-dairy milk of your choice, nuts or protein powder. Here’s the 🦄 Pink Unicorn Smoothie ✨ to try

A variation of this would be a pitaya smoothie bowl which you could top off with your favorite granola, such as DIY Hippie Granola, and fresh fruit. Voila! A nutritious, Instagram-worthy breakfast.

But wait, there’s more! You can also slice up pitaya and add it to your fruit salad, mix it with some coconut water (or a margarita) for a refreshing summer beverage, make it into salsa, or even grill it for a unique and flavorful taco ingredient.

The possibilities are endless with pitaya, so get creative and enjoy this versatile and nutritious fruit in any way you like!

There you have it, folks. Pitaya, the superfruit that not only looks good but tastes delicious and also benefits your skin, gut, and heart. So go ahead, give it a try, and thank us later!

Feeling Fat & Tired? 😫 Here’s why…

Back when we did a segment on 10TV on Foods that will Increase your Energy, we first spoke about the factors that pull down energy levels. That’s because kale and other superfoods, such as maca and spirulina, can only do just so much when there are other agents at play.

Why is my energy so low?

Here are some typical energy drains written out as an acrostic:

Fast food

Alcohol

Tired (from not getting enough sleep)

&

Time constraints, stress

Immunity (e.g being sick or having autoimmune disorders such as Hashimoto’s, rheumatoid arthritis, celiac disease, and more)

Relational issues at home or work

Eating inconsistently (i.e. skipping breakfast or eating late at night)

Depression

So these factors can make us feel fat and tired. And what do we do when we feel this way? Well, we usually turn to coffee and sugar, which provide a short-term solution but not long-term, sustained energy.

Now that we’ve identified the energy drains, here’s what to do about it. Consider adding in foods that will give us an energy boost, such as:

Yerba Mate – a good coffee alternative which provides caffeine but usually without the jitteriness associated with coffee

Beneficial fats – olives, avocado on toast, nuts and seeds all provide longer-lasting energy. A tip here is to keep nuts and seeds in your desk drawer, work bag or purse so that you always have a better option when you’re hungry and still have work to do or errands to run.

Maca powder – can help with energy, mood, memory and even with balancing hormones. It’s great in smoothies and in our Cocoa-Maca Energy Balls recipe

Spirulina – a blue-green algae that has protein, iron, and B vitamins (all important for energy)

Greens – one of most under-utilized food groups and yet they provide so many minerals and vitamins that give us energy and help us feel great. Kale chips and smoothies are easy ways to include them into your diet.

Chia seeds – they have fiber, protein, and omega-3s. Try our Spiced Vanilla Chia Pudding

Instead of hitting the vending machine for candy bars or nearest coffee shop for an espresso, try these are nutrient-rich options whenever you need a natural energy boost!

Recipe: 🦄 Pink Unicorn Smoothie ✨

Since we’ve had some ridiculously good weather these days (think 70 degrees in February), we thought it high time to hit the freezer to create vibrantly colorful and healthy smoothies. This one is #nofilters gorgeous and the magenta color comes from pitaya, also known as dragonfruit.

If this smoothie were a person, it’d be a ‘triple threat’ – in this case it’s beautiful, tasty and healthy. Kids and adults alike are drawn to this beverage; drinking it provides a plethora of nutrients. Enjoy!

Prep time: 5 minutes

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Ingredients

1.5 bananas, frozen

1/2 cup pitaya (dragonfruit)

1/3 cup macadamia nuts

2 cups non-dairy milk

1 scoop vanilla protein powder

Instructions

Place all ingredients into a blender container and blend thoroughly.

Recipe: Honey & Pistachio Rice Pudding 🍚

As we’ve established in previous articles, winter is not the time to go on a deprivation diet nor feed our bodies with cold salads or smoothies. Instead, what we want to do is 𝐧𝐨𝐮𝐫𝐢𝐬𝐡 our bodies with warming foods which will enable it to better perform its detoxifying duties.

This Honey & Pistachio Rice Pudding recipe is just one of many in the upcoming Express Detox: Winter Edition. The masterclass includes recipes and menu-planning for the 10 days. We use real food, no weird supplements or energy powders. Enjoy this pudding as a breakfast, snack or dessert during these cold winter days!

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Cook time: 10 minutes

Ingredients

1 cup rice, cooked

1 can coconut milk

1 cinnamon stick (or buy in bulk like we did)

1/4 cup pistachios

1/2 tsp organic honey (optional)

Instructions

Cook the rice or use previously cooked rice (from package in link above or leftovers). In a sauce pan add the rice, along with the coconut milk and cinnamon stick. Simmer for about 10 minutes or until flavors have melded. Remove from heat and serve in a bowl with pistachios on top and a drizzle of honey. Enjoy!

Recipe: DIY Divine Vanilla Sugar ❄️

Maybe you know the kind of Italian nonna whose recipe doesn’t include the secret ingredient that takes the dish from “bravo” to “bellisimo!” Though we could keep this up our sleeves as well, we wouldn’t do that to you. This DIY vanilla sugar recipe is divine; it ‘blesses’ pretty much any baked good with a delicate, fruit-floral aroma and taste. Beyond making your taste buds sing, some properties of vanilla can help calm and protect your nervous system – which make it perfect for hectic holidays! Just like the DIY 2-ingredient Vanilla Extract recipe, this one is supremely simple. We recommend doing both at once since you’ll get the most out of the vanilla beans.

We might sprinkle this highly-valuable vanilla sugar into our gluten-free cinnamon bun recipe, Banana Nut Bread, or on top of the Anytime Warm Apple Crisp. Use it as a substitute for regular white sugar and your coffee, tea, cookies, brownies, and other holiday baked goods will have everyone asking for your secret ingredient. It’s up to you whether you tell them 😉

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Prep: 5 minutes

Yields: 6 cups

Ingredients

6 vanilla bean pods

6 cups organic granulated sugar

Instructions

Using a knife, carefully slice a vanilla bean pod length-wise. Scrape the inside seeds of the bean into a small glass container. Remember, you can reuse the beans to make vanilla extract so put them aside to save them if that’s your plan. Put the granulated sugar into the blender/food processor/coffee grinder to blend the vanilla bean with it. When the seeds have broken down and dispersed in the mixture, your job is basically done! You can enjoy the sugar immediately or reap the reward of getting the best flavor by waiting for a few weeks.

You can store the sugar in any container you’d like. We use hinged, glass Mason jars to store the sugar, making sure it’s tightly sealed to keep it fresh. These containers also make it easy to gift some divine vanilla sugar to anyone who likes to bake or add sweetness to their coffee or tea.

Recipe: 🎃 Pumpkin Pie Smoothie

We are well aware that anything pumpkin spice related is “basic white girl” so we’ll spare you both in the name of this delicious smoothie and with photos of us throwing leaves in the air for Instagram with the #thankful.

A note about this recipe: like some of the other frozen banana recipes, the reason we like to use them this way is due to the ice crystals and creamy texture they impart. Remember to peel your bananas and then stick them in a baggie to freeze for at least a couple of hours.

Prep time: 5 minutes

Servings: 2; makes about 5 cups total

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Ingredients

2 bananas, frozen

1 can of organic pureed pumpkin, 15oz

1 scoop protein powder (we used banana cinnamon pea protein from Truvani)

1 tsp ground cinnamon

1/2 tbsp organic maple syrup

2 cups cashew milk

Dairy-free whipped cream (optional)

Instructions

Place all ingredients in high-speed blender and blend until contents have creamy texture. Enjoy with some dairy-free whipped cream on top, if desired.

10 Healthy, Plant-based Fall Snacks 🍂

Maybe it’s all the autumn activities or just the season of our lives, but we’re probably not alone in feeling like a squirrel on a sugar-high. Scattered. Busy. Trying to maintain a mental map of the yards where we hid our nuts. Okay, maybe not the last one.

Still, the increase in activity, even if just shopping on Early Prime Days, tends to lend itself to eating more snacks. And that’s okay. Let’s try to have some that land on the healthier side of the spectrum. Here are healthy, plant-based fall snacks that run the gamut from no-bake and about 10 minutes to delicious, baked goods that might have you salivating at the ding of the timer after 45 minutes of somewhat patiently waiting at the oven door.

Gold Mine Pudding

Celebrity Couple! Choco-cado Cookies

The Anytime Warm Apple Crisp

Gluten-free Cashew Coconut Bread

10TV Recipe: Cocoa-Maca Energy Balls

Just another Mochi Monday

Chocolate Chunk Tahini Cookies

‘Nacho’ Average Nachos

Death-by-Chocolate Zucchini Bread

Roasted Root Vegetables

Enjoy!

Recipe: Just another Mochi Monday 🍡

*Reference to an 80s band, hints below!

What is mochi?

Mochi is a Japanese rice cake made from short-grain glutinous rice. Let’s take a moment to define the term glutinous; it sounds like it would have gluten in it, but it actually means having a gummy or glue-like quality. As long as your mochi is made from rice, without any added glutenous (which means gluten-containing) ingredients, this is a perfectly good dessert option for those who are gluten-free. In making mochi, the rice is pounded into paste and a desired shape.

Is mochi healthy?

For a treat, mochi is definitely a healthier option than most out there. It has carbohydrates from the rice and nutrients such as magnesium, manganese, niacin (B vitamin) and some potassium and iron.

What does it taste like?

Plain kiri (rectangular) mochi tastes like a sweet, chewy marshmallow-rice mix. It’s stretchy like bubblegum and has a soft texture.

How does one eat mochi?

A multitude of options await one who is eagerly staring down some puffed up mochi. You can choose to make it into a nori sandwich by placing the mochi in a sheet of nori and adding some tamari or soy sauce. Mochi can be cubed and added to soups as dumplings. It’s known as a cheese substitute that could be grated into lasagnas or quesadillas (we’ve not tried these yet). As a simple, salty snack just dip mochi into soy sauce or tamari. For those who prefer a sweeter version, try it with some maple syrup and nuts (recipe below).

When is the best time to enjoy some mochi? Pretty much anytime really. While walking down your street, like an Egyptian. When a hazy shade of winter falls around us. Though we’ve eaten it during every season, autumn is a perfect time to have this nice, warm treat

All we can say is that this treat will probably ignite an Eternal Flame of dessert desire in your heart. Get it?

Prep time: 2 minutes

Cook time: about 13 minutes

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Ingredients

2 mochi, kiri type (we used the Eden brand, individually wrapped)

1/2 tbsp maple syrup

1/8 cup organic pecans

1/2 tsp cinnamon

Instructions

Preheat oven to 450 degrees Fahrenheit. Place parchment paper on baking sheet and then the mochi on top. When oven reaches designated temperature, transfer baking sheet onto top rack. Bake for about 13 minutes or until mochi “puffs” out sufficiently (turn on oven light and watch the baking ‘magic’) and is nicely toasted.

*Did you figure out the 80s band? What do you think of mochi? Let us know in the comments below.

Why you Need to Eat Honeynut…Squash?!

Truth be told, the only ‘honey nut’ food item we had heard of, before a couple of weeks ago, was of the breakfast cereal variety. Luckily, one of our favorite organic produce stands at the farmers market added to our lexicon AND our playing with a new, rather cute food in the kitchen.

What exactly is honeynut squash?

Honeynut squash is the ‘child’ of butternut squash and buttercup squash. This crossbreeding gives it a flavor and shape akin to butternut squash, but it is sweeter and more the ‘pocket-size’ version of its parent. Perhaps think of honeynut squash as your own personal butternut squash.

Why you’ll want to eat it

It’s delicious. As mentioned above, it is sweeter than butternut squash- and spoiler alert! – even more so if roasted. And we haven’t even dove into why it’s great for your health yet…

What honeynut squash does for you nutritionally

As with most winter squashes, honeynut squash contains a high level of vitamin A and beta-carotene (which gives it the yellow-orange color). It’s also a wonderful source of minerals such as potassium, iron, copper, calcium and zinc. Known for helping with energy production, B vitamins are in good supply here in this squash too.

How to incorporate it

One of the best, and easiest ways to cook honeynut squash, just like butternut, is to roast it. Then you can turn it into caramelized cubes of golden-orange sweetness that can be added to a salad. It can also be added to pasta and even turned into a quick, blended soup.

Stay tuned! We’ll have an easy, delicious recipe for you coming up in the next few weeks.