brown rice cereal

March 22, 2017

Breakfast: blueberry breakfast cereal bar, brown rice cereal with unsweetened vanilla almond milk, fruit me up apples strawberries bananas squeeze

Lunch: apple, organic mozzerella cheese string, 5 organic saltine crackers

Snack: organic trail mix

Dinner: one piece cheese pizza, Caesar salad

Exercise: 10 minute sworkit warmup, 10 minute sworkit full intensity cardio, 10 minute full body stretch

My Go-To Party Pleasers

For holidays and parties, I revert back to The Kind Diet by Alicia Silverstone. I highly recommend you read it. It’s super informative and has quite a few good recipes in it. 

Here are my go-to’s when it’s time to impress my non-veg friends:

Alicia’s Cheezy Oozy Guacamole Bean Dip-

1 16oz can vegetarian refried beans

3 large avocados mashed with 2 tbs lime juice (I often cheat and get the Mothers awesome guacamole)

2 (8oz containers)  nondairy sour cream (I use 1 ½ containers of the 12 oz Tofutti brand)

1 packet taco seasoning (I use Bearitos brand)

½ cup diced green chiles, drained (I omit this step, not a fan)

½ cup sliced black olives (I also omit this, I do not like olives)

5 tomatoes, chopped

2 cups shredded vegan cheddar cheese

Preheat oven to 350

Spread the beans in the bottom of an 8 x 8  quart glass baking dish. Then layer the avocado/guacamole on top of the beans. Stir together the sour cream and taco seasoning and layer over the guacamole. Sprinkle chiles (if using) over the sour cream, and top with a layer of olives. Add the tomatoes and sprinkle with cheese. Bake for about 20-30 min (until the cheese is melted).

*I highly recommend letting it sit for 5-10 minutes before serving. 

Aaaaaaaand for dessert…..

Alicia’s Crispy Peanut Butter Treats with Chocolate Chips

I cannot express how EASY this recipe is! And I promise everyone will love it!

1 box brown rice crisps cereal

1 ¾ cups brown rice syrup

a pinch of sea salt

¾ cup peanut butter

½ cup non dairy chocolate or carob chips

Pour the cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the rice cereal and mix well with a wooden spoon.

Once thoroughly mixed and cooled to room temperature, stir the choc chips. (If its too hot, the chocolate will melt)

Turn the mixture out into an 8 x 8 or 9 x 13 baking dish. Wet your wooden spoon lightly and press the mixture evenly into the pan. Let cool for an hour and cut into squares or bars.