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

Thai-Style Pineapple Fried Rice with Beef

Thai-Style Pineapple Fried Rice with Beef

Take your fried rice to the next level with this Thai-Style Pineapple Fried Rice with Beef. It’s super flexible and super delicious. The best part? It comes together in mere minutes.

Thai Style Pineapple Fried Rice with Beef | emilylevenson.com

Every now and then, I stumble across a recipe on Pinterest that is, simply put, amazing.

That’s not to say that I don’t find good recipes. Or things that we enjoy making on a regular basis. But AMAZING is hard to come by. Particularly when you have to avoid a whole lot of ingredients like eggs, tomatoes, peppers, sriracha, and chili sauce.

So when I stumbled across a recipe for Thai Pineapple Fried Rice over at COOKIE + kate, I was more than a tad excited. Her recipe looked amazing, even though it contained a few ingredients that I couldn’t eat. Fortunately, the base was there for me to build upon and tweak.

Which I did.

Happily.

And The Husband? Well, he happily ate it over and over again until I got it just right.

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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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