falafel

DIY Falafel Bowl – Plant-Based Protein

I’m obsessed with Chopt’s mediterranean falafel bowl, so I decided to find a version I could make at home when I crave it. This combo is delicious, makes you energized after, and you can chop it all up and mix for a similar feel for the salads you can get at Chopt.

Why I love: This is full of plant-based protein from the falafels to the hummus, which is made from garbanzo beans. You’ll stay full with the healthy fat from the avocado and get antioxidants as well as your serving of greens from the cabbage and arugula.

Here’s what you need:

Here’s what to do:

Bake the falafels according to instructions. While they cook, arrange arugula, avocado, and hummus in a bowl. Chop the cabbage into almost a slaw size and let it quick pickle in the red wine vinegar with some salt and pepper. When the falafels are done, add to the bowl with the cabbage. Either eat as is or chop the falafels into small pieces and mix throughout the salad. Enjoy!

falafel

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cheesy vegan zucchini chips

Cheesy Vegan Zucchini Chips

For those of you who A) have no idea what to do with zucchini when you buy it or B) think you can’t have cheese if you’re vegan…

I have a little snack for ya.

I’ll admit that these smelled scary in the oven at first and I thought it would be a bust, but these turned out to be SO delicious & easy to eat.

I already released the Eating for Abs Meal Plan but honestly, I’ll add these to the list of approved snacks.

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Here’s what you need:

cheesy vegan zucchini chips cheesy vegan zucchini chips cheesy vegan zucchini chips

Here’s what to do:

Preheat your oven to 225 F. Slice the zucchini into thin slices about 1/4 inch thick. Mix the slices in a bowl with the cheese, olive oil, nutritional yeast, salt and pepper. Spread evenly onto a baking pan and bake at 225 for two hours, flipping halfway. Depending on how thin you actually sliced these, the baking time could vary so check on them until they are golden brown or crispy on the edges. Remove from the oven and let them sit for 10 or so minutes.

Enjoy these cheesy vegan zucchini chips!

XO – Lupe

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Chipotle Chickpea Salad… You GUYS…

Here’s the thing.

Plant-based protein is THE best way to go if you’re looking for energy, fullness, & a way of eating that supports your healthiest weight and muscle toning. 

If you think about it, it’s low in fat (and when it contains fat, it’s healthy fat), it’s a whole food, and it comes from plants (meaning that MORE of it is burned as energy in your body).

So if you’re eating healthy for long-term results, why not spend a little time learning how to make it taste amazing?

I’m a big fan of chipotle-flavored things. So things with a kick, but not TOO spicy. 

I love this easy salad because roasted chickpeas are crunchy, PACKED with flavor if you follow this recipe, and combined with a balanced plate…. you’re full for hours on end.

Here’s what you need:

Here’s what to do:

  • preheat your oven to 350 degrees F
  • after you drain & rinse the chickpeas, dry them well. Mix them in a bowl with the cumin, paprika, garlic powder, 1 1/2 tbsp chipotle hot sauce, salt, and pepper
  • oil your baking sheet and evenly spread the chickpeas on it. Roast for 30 minutes or until you see them become crispy.
  • when the chickpeas are done, remove them and mix in a bowl with the remaining hot sauce. Let this sit for a few minutes.
  • add the chickpeas into a large bowl with spring mix, cooked quinoa, avocado, and dressing of your choice.

Enjoy and especially enjoy how FULL you’ll be after eating this lean protein salad.

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The Salad I Eat Every Day

I’m someone who relies on their routines. I NEED a strong routine throughout the day so that I feel like my healthy choices come easy. 

If I’m going to take care of myself AND the girls I coach, my health needs to be on autopilot, and so much of that comes from making sure my staple ingredients are always in use. I like to choose a few favorite ingredients each week and make them a few ways so that my meals aren’t so hard to think about. I always do colorful salads, roasted veggies, quinoa in batches, stuff like that.

This is one of my favorite salads EVER and right now I’m eating it almost every day. It’s filling, delicious, & easy to put together.

Here’s how I make it:

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What you need:

  • 1/2 avocado
  • 1 bowl spring mix or purple lettuce
  • 4 strawberries, chopped
  • 1/2 cup cooked quinoa
  • 1/4 cup chopped walnuts
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar

Add your lettuce, quinoa, walnuts, and oil/vinegar to your bowl. Chop your strawberries and avocado into bite-sized pieces. Mix and that’s it. That’s literally it. 

See why it’s so easy for me to make this every day?

It has veggies, healthy fats, fruit, lean protein, and just tastes like something I crave daily.

Try it out and tag me if you make this… it’s my FAV.

For more easy healthy recipes that are balanced and nutrient-dense, use your Recipe Ebook and get started on your healthiest, happiest eating. 

Enjoy!

Lupe

Certified Holistic Health & Life Coach

Making Veggies Taste Good… The Healthy Way

I know they’re boring sometimes. I really know.

But for the most part….?

Vegetables are underrated. If you season them well and cook them right, you’d actually really enjoy eating them. 

Many of us grew up with the ideas that veggies were a punishment and didn’t have to be healthy. But if you decide to actually enjoy them and just learn how to cook them well, you’re ahead of the people who think they need to “force” themselves to like something that’s already good.

Eating at least 3 servings of dark leafy greens a day is a great health goal to start with (and if you’re already doing that, shoot for 6)!

One of my favorites to make for a balanced plate is broccoli. One of the most plain veggies that you can do a lot with flavor-wise. ab your Recipe Eboo

Here’s how I make it taste ah-maaazing:

Cut about 1 cup of broccoli into bite-sized pieces and coat with olive oil, salt, pepper, and garlic powder.

Roast it at 400 degrees F for about 20 minutes so that you see a light char, but the nutrients are mostly still intact.

When it’s done, sprinkle nutritional yeast, turmeric, and a squeeze of lemon on top for some great flavor. I use nutritional yeast as an easy source of vitamin B12 and cheesy flavor. The turmeric supports your immunity and overall health SO well! These seasonings plus the garlic powder and olive oil are such healthy ways to flavor your food without relying on dairy or a condiment that’s not amazing for you.

You can find the brand of Nutritional Yeast I use here. 

This goes perfectly with things like brown rice, pasta, plant-based protein, or with other roasted veggies. 

Try it out and let me know how you like those flavors!

Lupe 

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