We’re back!
Today’s recipes have hidden recipes inside each meal!
Breakfast! We love nuts, cashews and almonds in particular. They are packed with so many vitamins and minerals and so easy to work with. Today we will be using Nama Juicer and Blendec Blender.
Cashew Creamer is the PERFECT creamer for your morning coffe (or afternoon pick me up). It is thick and creamy without an overpowering nutty flavor.
Turn your cashew creamer into a Probiotic Smoothie!
Lunch Time!!
If you know me, (Kristina), then you know I am OBSESSED with Mexican Food. I’ve always said that if I have to choose just one type of food for the rest of my life… it would be Mexican/Spanish food. Their verity of spices and use of vegetables is amazing and inspiring. Since going plant based, I have had to find alternatives for cheese and meat. So here we are… making my famous (my friends can attest to this, Hi Ketura) Nacho Cheese!
Simple ingredients packed with spices and you got yourself a quick and easy Lunch!
Boil until tender: 2-3 potatoes + 2-3 carrots + quater white onion with 2 handfuls of cashews
Drain but save a cup of water to add into the blender with the cooked items. Here’s the fun part:
1/4 raw white onion
tbsp smoked paprika
tbsp garlic powder
tbsp cumin powder
1 whole lemon juiced
teaspoon pickle juice
teaspoon hot sauce
salt and pepper to taste
BLEND BLEND BLEND and viola, pour over tortilla chips and you got yourself some plant based nachos!
To spice things up, Guacamole is a must for me.. so here is your second recipe for the meal.
Ingredients:
3 Avocados
1 Lime
1/2 Lemon
1/4 red onion
2 handfuls of cherry tomatoes
3 tbsp minced Cilantro
salt and pepper to taste
Directions: Mash avocados with citrus juice. Add in salt and Pepper to taste. Toss in red onion tomatoes, and cilantro and mix it all up.
Dinner time!!
Let’s hop some borders and head over to Italy for tonight’s meal, we’re making Lasagna.
Ingredients Needed:
Lasagna Noodles
1-2 Eggplants (depending on size)
3-4 Zucchinis (depending on size)
Choice of oil, Avocado preferred
50oz Tomato Sauce (Teaspoon of Basil and Oregano Seasoning, tomato paste, garlic if you are making fresh sauce)
16oz of Vegan Cheese
Bread Crumbs for sprinkling on top
Salt and Pepper to taste
Preheat oven to 400.
Dice or slice peeled Eggplant and Zucchini. Drizzle oil salt and pepper and into the oven, stir occasionally so all sides are cooked and eggplant is tender, about 20 min covered with foil.
Boil your noodles, unless you purchased oven ready ones.
If you are making tomato sauce from scratch: cut up fresh tomatoes (or used canned, I like the fire roasted canned tomatoes). Saute tomatoes in pan with oil, salt and pepper. Dash of basil and oregano seasoning and garlic, brownie points for fresh herbs! Add in tomato paste and simmer for 15 min. Blend before adding to lasagna.
TIME TO LAYER!
In the same baking pan you used to bake eggplant and zucchini, start with sauce, noodle, eggplant and zucchini, cheese, REPEAT! Sprinkle bread crumbs on top and into the oven at 400 for 20 min.
If you enjoyed these recipes, please make them and share with us! @drskinhealth @radiancewelnessspa @myhealth_ismybeauty @k_vystartaite @diana_ralys
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Diana Ralys
Owner of Radiance Wellness Spa
Formulator of
Diana Ralys Skin Health products
Licensed Esthetician
Certified Oncology Esthetican
Certified Integratic Health Coach
Certified Drugless Practitioner
Reiki Master Practitioner
Published Author
Inspirational Speaker
Kristina Vystartaite
Spa Director | Radiance Wellness Spa
Brand Executive | Diana Ralys Skin Health
Co-Author Cheers to Health
Certified in Sports Nutrition, Raw Foods, Vegan Foods, Herbalism