#serves: 1

[quesoyabygastroteam]

Risotto Caprese

Ingredientes:

61 Gramos Arroz arborio

30 Gramos Cebolla

3 Gramos Ajo

26 Gramos Aceite de oliva

50 Gramos Tomates cherry

25 Gramos Vino blanco

500 Gramos Fondo de vegetales o agua

56 Gramos Quesoya

15 Gramos Albahaca

20 Gramos Vinagre balsámico

Procedimiento:

Picar el ajo y la cebolla.

Cortar los tomates cherry a la mitad.

En un sartén agregar el aceite de oliva, la cebolla y el ajo 20 segundos a fuego medio bajo.

A fuego medio bajo, agregar el arroz y al mismo tiempo 1 taza de fondo de vegetales y el vino blanco. Se debe mover constantemente hasta que reduzca el líquido a la mitad para volver a agregar ½ taza más de líquido y seguir moviendo. Repetir proceso hasta obtener una consistencia espesa y el arroz bien cocido.

 Apagar el fuego y salpimentar.

Cortar Quesoya en cubos.

 Reducir el vinagre balsámico.

Agregar Quesoya encima junto con la albahaca y los tomates cherry.

Mover para que el queso se funda y de una textura más cremosa.

Agregar la reducción encima.

[barefemme-blog]

Spicy Thai Cucumber Salad

I have been cooking with cucumbers a lot lately because it’s hot and humid where I live. Cucumbers happen to be the most hydrating vegetable (filled with gel water) available in my area and they’re easy to turn into a quick snack!

Ingredients

2 cucumbers

2 tablespoons of maple syrup 

1/2 tablespoons of red pepper flakes 

1/3 cup rice vinegar

1/2 teaspoon of sesame oil 

A pinch of salt and black pepper 

Directions

Whisk together all the ingredients except the cucumbers

Let the dressing sit while you peel and cut the cucumbers so they’re 1/2 inch wide

Pour the dressing over the cucumbers, stir and then refrigerate. Allow the cucumbers to marinate overnight or you can eat immediately. It tastes better the longer it marinates :)

[collegiateveg]

Simple Green Smoothie

I drink a lot of smoothies. Like, A LOT of smoothies.

I’ve been through every phase. I’ve added 12 kinds of supplements to them (protein powder, flax, chia, chlorella, acai powder, almond and peanut butter, raw cacao, hemp seeds, bee pollen etc.) and I’ve done single-ingredient smoothies (just frozen bananas, or just strawberries and ice) and I’m happy to say that I’ve found my happy middle.

Although supplementing my smoothies felt like the healthiest thing to do, it was a pain to open all of those jars and scoop everything out every morning and I eventually stopped. Ain’t nobody got time for that. Single-ingredient smoothies sounded like a great snack, but get super boring. I don’t understand the point of a mono-meal, and I probably never will.

Enter my go-to four-ingredient green smoothie. A frozen banana and a cup of almond milk for a creamy base, fresh or frozen spinach for green goodness, and almond or peanut butter for protein.

No exotic produce, no weird supplements. Just a damn good smoothie. And the best part? I literally always have these ingredients on hand. I buy a bunch of bananas and then peel and freeze them all in zipper-lock bags, and always have frozen spinach, some nut butters, and almond milk on hand.

Of course I’ll try new things, and I’ll occasionally add some flax or chia if I’m feeling it (i did buy the big bags after all) and sometimes I’ll buy protein powder if it’s on sale. But for the most part, this is the smoothie I’m sipping.

Ingredients

1 banana, peeled and frozen

1 cup almond milk (I use plain unsweetened, but vanilla would taste good too!)

1 cup frozen spinach, or two cups fresh

1-2 tablespoons nut butter (I use almond or peanut)

Steps

Blend, blend, blend! Then enjoy.

[collegiateveg]

Sunwarrior Protein Overnight Oats

I’m not one to use protein powder in anything other than smoothies. Although I can see the appeal of protein powder in pancakes and muffins, they’re nothing I’ve ever wanted to cook. Lately, however, my mornings have been more rushed. Maybe it’s because March is the grayest month in New England, but I just have not been able to get out of bed early enough.

Enter the ease of protein overnight oats. 

My sophomore year of college, overnight oats were my go-to breakfast because I could mix them together the night before and grab them on my way out the door. By mixing oats with almond milk, chia seeds, peanut butter, and protein powder, I could guarantee myself over half of the protein I need in a day.

I’ve tried a lot of different protein powders in the last few years. Soy, hemp, rice. Generic and name brand. I was not happy with any of them, until one of my friend’s recommended Sunwarrior brand. Sunwarrior protein powders are 100% plant-based, raw, with a complete amino acid profile. But more importantly, they don’t have that gross aftertaste that most protein powders have.

I like both the vanilla and chocolate flavors, but there’s something about the timeless combination of peanut butter and chocolate that really sells me on these overnight oats for breakfast.

Ingredients:

1/2 cup rolled oats

1 cup almond milk

1 tablespoon chia seeds

1 scoop Sunwarrior classic chocolate protein 

1 tablespoon peanut butter

Steps:

Combine all ingredients in a coffee mug or jar, stirring to mix evenly.

Allow to sit in the fridge overnight, or about 6-8 hours.

Add additional toppings like berries, nuts, or seeds, or eat plain.

Note: I received samples of Sunwarrior’s products, but as always, opinions are completely are my own.