This is the most intense green smoothie I’ve ever had.

This is the most intense green smoothie I’ve ever had.

I like smoothies. I even like green smoothies. And man, oh man, do I feel virtuous when I have a delicious cupful of my green treat. So when I saw that a green smoothie was on the list for Phase 1 of The Plant Paradox Program, I thought, Sweet! I can totally do this. 

Yeah…

Let me be the first to say that when you don’t use fruit to sweeten your smoothies, they take on a completely different tone. Maybe I was immune to the taste of bananas, or to the sweetness of fruit, but holy fuck was this thing not the same.

It tasted like salad. It was sour (hey, there 1/4 cup of lemon juice). And it just wasn’t the same sweet treat I was used to. I also learned pretty quickly (as in the first sip) that I’m not a fan of Stevia in things. Like, at all. So I opted to swap the stevia for two dates, soaked overnight or in boiling hot water for 10 minutes, to soften them up.

Even with all of those negative marks against it, I actually started to crave this green smoothie in the morning. (Say what?!) And honestly, I’m 100% convinced that it helped to nip my sugar cravings in the bud.

So prepare to up your nutrition AND those feelings of virtuousness with an intensely green (and good for you) smoothie.

The most intense green smoothie I've ever had. And it happens to be vegan + plant paradox friendly

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Plant Paradox Inspired Green Smoothie

Nip sugar cravings in the bud with this super intense and super green smoothie. Bonus: it's Plant Paradox approved!

Course Breakfast, Drinks
Cuisine Plant Paradox, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 person
Author Emily Levenson

Ingredients

  • 2 cups greens (romaine, spinach, arugula, kale, chard) get creative!
  • 1/2 avocado
  • 1/4 cup lemon juice about 2 lemons
  • 1 sprig fresh mint
  • 2 dates soaked overnight or in boiling water for 5-10 minutes
  • 3/4 cup water

Instructions

  1. Combine all ingredients in a high-speed blender and blend until smooth or desired consistency. 

Optional substitutions:

  1. If you prefer your smoothie a bit thinner, add an extra 1/4 cup of water. 

  2. If you are needing to remove all sugar, swap the dates with liquid Stevia (5-6 drops). 

  3. If you want something a little thicker or colder, you can freeze the lemon juice in an ice cube tray over night or simply add in 2-3 ice cubes. 

Allergen Information

Dairy free, nightshade free, gluten free, wheat free, soy free, egg free, and corn free. 

The most intense green smoothie I've ever had. And it happens to be vegan + plant paradox friendly

Cauliflower Steaks

Cauliflower Steaks

Have you ever had something so unexpectedly delicious that you just don’t know what to do with yourself? That’s what happened with these cauliflower steaks. I’m sure they are delicious simply because they are delicious.  BUT. When all you’ve eaten for 5 meals in a row is lettuce with more lettuce and a bit of lemon juice and avocado thrown in for good measure, they turn into the most

I’m sure they are delicious simply because they are delicious.  BUT. When all you’ve eaten for 5 meals in a row is lettuce with more lettuce and a bit of lemon juice and avocado thrown in for good measure, they turn into the most incredible delicacy you’ve ever had in your whole life.

The good news is, the “steaks” are approved for all phases of The Plant Paradox Program* and are lectin free, nightshade free, gluten free, egg free, dairy free, and everything else free.

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Cauliflower Steaks

An unexpectedly delicious to your next meal. 

Course Main Course, Side Dish
Cuisine Plant Paradox, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Emily Levenson

Ingredients

  • 1 head cauliflower
  • 2 tbsp avocado (or olive) oil
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat oven to 400°F.

  2. Trim the green ends off the cauliflower and then cut in half. Take one half and cut in half again (about 1/2 - 3/4" thick). You should have one piece with two cut/flat sides. That's the "steak". Do the same with the other half of the cauliflower and set aside the remaining portions for another use. 

  3. Heat a cast iron skillet (or another oven-safe skillet) over medium-high heat. Add 1 tbsp of avocado (or olive) oil and add the cauliflower steaks to the pan and sear until golden brown, about 4 minutes. Sprinkle with salt before turning. Add another tbsp of oil and sear for 3-4 minutes more. Sprinkle again with salt and pepper.

  4. Remove from heat and transfer skillet to the oven. Roast at 400°F for 15 minutes. 

  5. Remove from oven and serve hot. 

Allergen Information

Nightshade free, dairy free, gluten free, egg free, wheat free, corn free, soy free, lectin free. 

PS — In case you’re more of a visual person, I found this video on making Cauliflower Steaks from Katie Quinn to be SUPER helpful.

 

*This is an affiliate link.

Soul-Satisfying Chicken Noodle Soup

Soul-Satisfying Chicken Noodle Soup

Homemade chicken noodle soup cures what ails you, even if that’s just hunger pains. It’s hearty, it’s filling, and it’s just what the doctor ordered. So hunker down with a steaming hot bowl of this soul-satisfying chicken noodle soup you’ll be ready to take on whatever comes your way. 

Soul Satisfying Chicken Noodle Soup | emilylevenson.com

The first time I attempted to make chicken noodle soup from scratch, I was 6 weeks pregnant and craving all thing chicken. So I called My Mama and asked her for the low-down on how to make my own stock and soup. She was more than happy to oblige, albeit a little weirded out that I was craving it at the tail end of a hot summer.

What can I say? A (newly) pregnant woman wants what she wants.

Three years later, and I’m still making homemade chicken noodle soup every other month. Not only is the soup absolutely delicious, I also find the process of making the soup incredibly relaxing. Read More

Pumpkin Brownies (Gluten Free, Vegan)

Pumpkin Brownies (Gluten Free, Vegan)

It’s fall and that means pumpkin is finding it’s way into everything, including these dairy free, grain free, vegan pumpkin brownies. Your taste buds will thank you for being so damn festive. 

Pumpkin Brownies | gluten free, dairy free, nightshade free, egg free, vegan

love brownies.

As in LOVE. LOVE. LOVE. brownies.

They are perhaps one of the greatest food inventions ever. The gooey chocolately awesomeness just cannot be replicated. Chocolate cake is great, but it’s NOT brownies. Chocolate mousse? Also great. Also not brownies. Chocolate cookies? Yeah. SO not brownies.

Read More

Balsamic Burgers with a Balsamic Glaze

Balsamic Burgers with a Balsamic Glaze

B is for balsamic, beef, and burgers. Which come together beautifully in these deliciously simple (and simply delicious) balsamic burgers. And if beef isn’t your thing, feel free to kick it up a notch and drizzle the balsamic glaze on top of your favorite turkey, chicken, salmon, or veggie burger. 

Balsamic Burgers | nightshade free, dairy free, gluten free

Burgers and I go WAY back.

They were one of 5 things that I ate as a child, along with french fries, spaghetti, meatloaf, oven fried potatoes, and bologna and pickle roll-ups. (Yeah, I know that last one sounds disgusting. I was teased endlessly for it as a child.)

I even ordered a burger and fries at a 4-star French restaurant, much to my parents horror, because that’s what I wanted. They made me a burger with ground filet mignon and the most incredible pomme frites I’ve ever had in my life. So… I clearly made the right choice.

My parents may have been frustrated by my lack of culinary exploration, but I was happy as a clam.

Balsamic Burgers | nightshade free, dairy free, gluten free

My love affair with burgers took a brief hiatus when I (reluctantly) went vegetarian. I tried to replace it with a few dozen veggie burgers, but it just wasn’t the same.

And then.

I HAD TO GIVE UP KETCHUP.

And, well.

Burgers just weren’t the same.

I also had to give up regular french fries, and most sweet potato fries because they were cooked in the same oil with the regular fries. Which made burgers a little less appealing still. But the clincher? Not being able to have a bun. Because the gluten-free options just plain killed any interest I had in burgers, my friends.

Balsamic Burgers | nightshade free, dairy free, gluten free

Let’s just say there are SO MANY more options now than there were 6+ years ago. Gluten-free buns are exponentially better and more readily available in restaurants. Aaaaand … I have learned to love a good burger without it being smothered in ketchup.

Afterall, one can smother a burger in lots of other things.

Like hummus.

Or a lip-smacking good balsamic glaze, like this one.

Thank you, balsamic burgers, for restoring my faith in my beloved burgers once again.

Balsamic Burgers | nightshade free, dairy free, gluten free

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Balsamic Burgers

B is for balsamic, beef, and burgers. Which come together in these deliciously simple (and simply delicious) balsamic burgers. And if beef isn’t your thing, feel free to kick it up a notch and drizzle the balsamic glaze on top of your favorite turkey, chicken, salmon, or veggie burger.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

For the Balsamic Glaze:

  • 1 cup balsamic vinegar
  • 1/4 cup sugar brown, coconut, cane

For the burgers:

  • 1 lb ground beef
  • 1 tbs dried minced onions
  • 1 tbs dried parsley
  • 1/2 tsp dried garlic powder or minced fresh
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbs balsamic vinegar

Instructions

For the Balsamic Glaze:

  1. Combine balsamic vinegar and sugar in a small saucepan and stir to combine. Bring to a boil and then reduce heat to a simmer. Continue stirring, occasionally, until sauce has reduced by about half — should take 10-15 minutes.

For the burgers:

  1. Combine all ingredients (ground beef through balsamic vinegar) in a large mixing bowl and use hands to mix until all ingredients are combined. Do not overwork the beef or your burgers will be tough and chewy.
  2. Form into desired number of patties (I typically make 4).
  3. For the grill: Get grill nice and hot (450-500°F) and add patties. Cook for 4 minutes, flip and cook for another 3.
  4. For the stovetop: Heat a large skillet over medium-high heat and add patties. Cook for 4 minutes per side, or until desired level of pinkness.
  5. Put on bun (or lettuce wrap, or plate) and drizzle with glaze. Add favorite toppings and devour.

Allergen Information

Nightshade free, dairy free, gluten free, egg free, and soy free.