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.

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.

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Cinnamon Chickpea Bites (AKA The Babe’s new favorite snack)

Cinnamon Chickpea Bites (AKA The Babe’s new favorite snack)

Spice things up this fall with these sinfully good cinnamon chickpea bites. Toddlers love them. Adults love them. And no one is the wiser that these bad boys are actually good for you.

Cinnamon Chickpea Bites | gluten free, dairy free, nightshade free

The Babe is still obsessed with chickpea bites. And I’m still looking for ways to switch them up so she’s not eating the same thing every single day for the rest of her life. So far, we’ve done chocolate chip chickpea bites and peanut butter chocolate chickpea bites.

And while would have been satisfied having either of those two options for the rest of my life, I felt like I owe it to The Babe to try something new.

Which is how we happened upon these cinnamon chickpea bites.

Cinnamon Chickpea Bites | gluten free, dairy free, nightshade free

Back in the day, the mere thought of cinnamon would have sent me into panic mode. I loved it. But, sadly, it did not love me. And was the source of many-a-migraines.

Which is a damn shame because I used to pound Cinnamon Toast Crunch, sprinkle cinnamon sugar all over my french toast, and eat copious amounts of my mom’s cinnamon applesauce. So believe me when I say having to cut it out of my diet was a hard thing to do.

Thankfully, cinnamon and I are back on speaking terms. Which is great, because I’m pretty sure I’ve put cinnamon into every single thing I’ve made for the last month. I’ve gone through two jars of ground cinnamon and have liberally added it to breads, baked goods, and … bites.

Cinnamon Chickpea Bites | gluten free, dairy free, nightshade free

Word to the wise: if you’re not feeding these in mass quantities to little people, feel free to roll them in a little cinnamon sugar for some next level snacking. It takes these cinnamon chickpea bites from regular old snack to dessert-like truffle in seconds flat.

It also makes them even more addictive than they already are.

So use caution.

And the cinnamon sugar.

Cinnamon Chickpea Bites | gluten free, dairy free, nightshade free

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Cinnamon Chickpea Bites

Spice things up this fall with these sinfully good cinnamon chickpea bites. Toddlers love them. Adults love them. And no one is the wiser that these bad boys are actually good for you.
Prep Time 10 minutes
Total Time 10 minutes
Servings 36

Ingredients

  • 1 15 oz can chickpeas
  • 1 cup peanut butter or other nut butter of choice
  • 1/2 cup maple syrup
  • 1 tbs cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup almond meal

Optional:

  • 1 tbs cinnamon
  • 2 tbs coconut sugar or granulated sugar

Instructions

  1. Line a baking sheet with parchment or wax paper and set aside.
  2. Place ingredients into a blender and pulse until dough forms. Should be firm but not overly dry.
  3. Scoop up 1 tbs of mixture and roll into a ball. (You can always take more or less depending on how big or small you want your bites to be.)
  4. Place on parchment lined baking sheet and repeat the process until the mixture is gone. (If mixture is a bit sticky, place a drop or two or water on your hands and get them damp. Too wet, and the mixture will turn to slime.)
  5. If using, combine cinnamon and sugar in a small bowl and stir to combine. Take balls one at a time and roll around in sugar until coated. Return to the baking sheet.
  6. Refrigerate for 30-60 minutes before transferring to a tupperware or large container for storage.
  7. Will keep for 1-2 weeks (IF they last that long).

Allergen Information

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

Cinnamon Chickpea Bites | gluten free, dairy free, nightshade free

Honey Lime Vinaigrette

Honey Lime Vinaigrette

This honey lime vinaigrette is the perfect combination of tart and sweet for your salad devouring pleasure. Whip up a batch today and enjoy it all week long.

Honey Lime Vinaigrette | nightshade free, dairy free, gluten free

One of the more frustrating things to find when avoiding nightshades is finding pre-made salad dressings that don’t contain paprika, cayenne pepper, chili powder, or bell peppers. Throw in avoiding gluten and dairy, and it wipes out almost every single option out there.

And for a girl who loves her salads, it becomes a bit of a let down.

Instead, I have to make my own dressings and cross my fingers (and toes) that it will be better than throwing a little olive oil and balsamic vinegar on my salad. Most of the time, the dressings are merely okayyyyy.

Honey Lime Vinaigrette | nightshade free, dairy free, gluten free

The mustard is a little too pronounced.

The vinegar is a wee bit too powerful.

Or it’s only kind of meh for the amount of work it takes.

So when I began to really look for more dressings to bring into my salad-eating rotation, I was intrigued by the idea of pairing honey and lime. The acid of the lime mixed with the sweetness of the honey was super appealing. As were the lack of nightshade spices. This was definitely something I could get behind.

Honey Lime Vinaigrette | nightshade free, dairy free, gluten free

So I tried a reallllly small batch first in case I didn’t like it.

But I did.

So I made another (much larger) batch and have been enjoying it ever since.

Honey Lime Vinaigrette | nightshade free, dairy free, gluten free

Honey Lime Vinaigrette | nightshade free, dairy free, gluten free
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Honey Lime Vinaigrette

This honey lime vinaigrette is the perfect combination of tart and sweet for your salad devouring pleasure.
Prep Time 5 minutes
Total Time 5 minutes
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup canola or other mild oil
  • 1/4 cup lime juice
  • 2 tbs honey
  • 1/2 tsp garlic powder
  • 1 tsp sunflower seed butter or other nut butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried basil

Instructions

  1. Combine all ingredients in a lidded jar and shake to combine.
  2. Pour over your favorite salad and eat that shit up.
  3. Lick your lips and do it all over again.

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, soy free, corn free, and egg free.
Honey Lime Vinaigrette | nightshade free, dairy free, gluten free