Zucchini Lasagna with Tofu Ricotta cheese *VEGAN

How to make the delicious, creamy vegan tofu ricotta cheese!

INGREDIENTS

• 1 (14-ounce) package extra firm tofu
• 5 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 teaspoon garlic granules (or powder)
• 1 teaspoon onion granules (or powder)
• Plant milk (optional)
• INSTRUCTIONS
1. Drain water from tofu and add to food processor with the rest of the ingredients.
2. Blend until creamy.
3. If it's too thick, add a little bit of plant milk.

INGREDIENTS For the Lasagna

• 3 Large zucchini thinly sliced with a mandolin
• 1 container sliced mushrooms
• 1 jar Vegan Mariana sauce
• INSTRUCTIONS
• 1. Preheat oven to 400 degrees F (176 C).
  2. Lay out zucchini slices and sprinkle with salt, leave sit for about 10 minutes, then use paper towel to wipe away the water. *Skipping this step will result in your lasagna becoming soupy
  3. Pour about 1/2 cup marinara sauce into a 9x13-inch (or similar size) baking dish and line with thinly sliced zucchini.
  4. Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of marinara sauce and then top with mushrooms. Continue until all filling, mushrooms and zucchini are used up. The top layer should be zucchini and then sauce. 
  5. Bake covered for 40 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.
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80 Day Obsession Vegan Meal Plan B

I am so excited to start 80 Day Obsession on Monday with my challengers and coaches.  This program is going to be absolutely epic. If you are someone that works out regularly and you are ready for a new challenge this is going to be right up your alley.  It will challenge you, it will challenge your clean eating and give you the concept of timed nutrition to really up your results.

I have been working with my customers and team over the past few weeks to get ourselves prepped and ready to go for day 1.

The program is actually 97 days long total.  There are 80 workouts and the workouts run Monday through Saturday and Sunday is your rest day.  So that means 80 workouts and then 17 rest days!!!  So if you are a planner like me, then you can figure out when the plan ends.

The nutrition plan is super specific to your body type and the results you would like to get.  Autumn Calabrese who is the creator of the program breaks it down into very specific containers that you consume at each meal and also at a specific time, hence “timed nutrition”.

80 Day Obsession is not for someone that is considered a beginner or someone that is pregnant.  80 Day Obsession is for those that have a base level of fitness and understanding of the portion fix container system.   If you have never done a program before I would suggest joining a challenge group of mine and committing to a fitness program like the 21 Day Fix, Fix Extreme or others to get your baseline level in check.  Then you can graduate into the next 80 day obsession group that I will be running.

You will need the resistance loops, sliders, a mat, and weights for this program.  To participate in my support and accountability groups you will also need to have me as your coach and place your order through me so that I can add you to the accountability group!  If you currently are interested in this program fill out the application at the bottom and I will get back to you with details ASAP.

The next 80 Day Obsession Group is now open for enrollment and will start the prep week on the 29th and day 1 of workouts on Monday February 5th.

Let’s Talk About The Meal Plan

The 80 Day Obsession Meal Plan is specific and a tad complex. But if you have patience you can figure it out and like anything new, it will take time but it will become a habit and routine if you stick with it.

Here is a sample of my plan which is plan B because of my weight and goals.  Each person will calculate their bracket based on current weight and desire to lose weight or maintain their weight and tone up.

Then you will simply download your meal plan and create a plan similar to the one you see below.  I highly highly recommend the Beachbody performance line because you are going to be challenging your body and fueling up with the supplements will reduce muscle soreness and decrease your recovery time.

1 Green 1 Yellow 1 Red

1 Red 2 green

I hope that this meal plan gives you some guidance!

Here is a sample of a day of my plan.  Basically I will eat the same each day but vary the dinners and the snacks.  But this is the containers I will be eating!

I hope this helps you out.

That is a non pretty version of the spreadsheet I created with my plan.  This is what I have printed off and put on my fridge for the week.  

Of course I know this will be a work in progress, but I am excited to see how it goes!!!!

If you are interested in joining my next 80 Day Obsession group complete the application below.

80 Day Obsession Challenge group

Black Bean Enchiladas *VEGAN*

Ingredients

• 1 medium size yellow onion (finely chopped, approximately 8 oz)
• 2 cloves garlic, minced
• 3 tbs chili powder
• 2 tsp cumin powder
• 2 cups cooked black beans
• 1 tsp salt
• 2 cups tomato puree or 1 can (15 oz) tomato sauce + ½ cup water
• ½ cup + 1 tbs chopped fresh cilantro
• 1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)
• 8 oz vegan cheese (Mexican style)
• 12-14 (5.5-inch) corn tortillas 

Instructions

1. Heat small amount of water in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
2. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese.
3. Preheat oven to 350 °F.
4. Spread ½ cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about ¼ cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
5. Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
6. Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
7. Garnish with the remaining cilantro before serving.

IF you are following the 21 Day Fix, 2 Enchiladas served on a bed of lettuce and tomatoes equals 1 Red, 1 Yellow, 1 Green

Spring rolls *VEGAN*

Ingredients

• 5 sheets Rice Paper
• 1 large Carrot, Julienne
• 1 small Cucumber, Julienne
• sprouts
• 1/2 cup mixed Salad Leaves

If you are following the 21 Day Fix Plan, I counted 1 wrap as 2 green containers

Instructions

1. Prepare a large bowl of hot water to soften rice paper in.
2. Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits.
3. Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
4. Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).

Chickpea Taco Buddha Bowl *VEGAN*

INGREDIENTS

For the chickpea taco filling:

• ¼ of a green bell pepper, finely chopped
• 1 tbsp minced garlic
• 1 15 oz. can chickpeas, rinsed and drained
• 1 cup vegetable broth
• 1 tbsp taco seasoning*
• 1½ tbsp prepared slasa
• a handful of cilantro leaves

For the chickpea taco buddha bowl

• 1 handful lettuce or other leafy green
• 2 radishes, thinly sliced
•    tomatoes, diced
• ½ cup red cabbage, sliced into thin strips
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 IF you are following the 21 day fix plan measure your veggies out in 2 Green containers and chickpeas in 1 red container 

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To change it up you can add

• ½ cup sweet corn
• 1 cup cooked brown rice

INSTRUCTIONS

1. Prepare veggies and dressing if using and set aside
2. Heat the olive oil in a medium skillet then add shallots, green pepper and garlic and sautee until the shallots are translucent
3. Add chickpeas, vegetable broth, taco seasoning and salsa, stir and bring to a boil
4. Lower the head and simmer uncovered for 5 - 10 minutes, stirring occasionally, until the chickpeas have softened and the liquid reduces
5. Stir in cilantro leaves in the last few minutes of cooking
6. Once done, remove from heat and set aside
7. To serve: divide lettuce into 2 - 3 serving bowls, top with chickpea taco filling, rice and prepared veggies
8. Store any leftover chickpea taco filling in the fridge

NOTES

If you don't have packaged taco seasoning use ½ tbsp chili powder, 1 tsp ground cumin, ¼ tsp paprika, ⅛ tsp garlic powder, ⅛ tsp onion powder, ⅛ tsp red pepper flakes, ⅛ tsp dried oregano and salt and pepper to taste

Black bean burgers with pineapple salsa *VEGAN*

Ok so I haven't perfected the prefect homemade Bean burger just yet, but I found these at Aldi's so they will have to do in the meantime ;)

Ingredients

Butter lettuce leaf

• Salsa:
• 1 cup chopped pineapple
• 1/4 cup chopped cilantro
• 1/2 cup chopped red pepper
• Juice of 1/2 a lime, about 2 tablespoons
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. While burgers cook, dice and combine all the ingredients for the salsa.
2. To serve, add black bean burger to top of a butter lettuce leaf, top with salsa and another leaf of butter lettuce. Serve immediately.

CREAMY DREAMY & *VEGAN* BROCCOLI SOUP

This healthy broccoli soup is for guilt-free eating. It is prepared using all healthy and clean ingredients. A bowl of this warm soup is perfect for light lunch or dinner. It is also vegan and plant based.

HOW TO MAKE CREAMY AND HEALTHY BROCCOLI SOUP?

Chop broccoli and grate carrot into small pieces. For giving a creamy texture to this soup, I used cashew cream, almond milk and a little bit of coconut flour. To make the creamy base for this soup, saute the garlic with some oil in a medium pan on low heat for a couple of mins. Slowly add milk along with water. Whisk continuously while sprinkling in the flour, take care to not form lumps.  Then, add the veggies and cook till they are nice and tender. Your creamy broccoli soup is ready to enjo

y for light lunch or dinner or even as a side. It is also vegan and derives key nutrients from broccoli, carrot, and cashews.

Ingredients

• 3 cup roughly chopped broccoli
• 1 cup grated carrot
• 1/4 cup cashew cream
• 2 tbsp all coconut flour
• 1 tbsp avocado oil
• 2-3 cloves small garlic minced
• 1 cup almond milk (or regular milk if not vegan)
• 2 cup water (or vegetable stock)
• salt and pepper

Instructions

1. Heat oil on a low heat in a medium pan.
2. Add garlic and saute for a few seconds or until fragrant. 
3. Slowly add milk and water with continuous stirring. Sprinkle in the flour, take care not form lumps. Bring the mixture to a boil.
4. Now add broccoli, grated carrots, salt and pepper. Cook the mixture for about 15-18 mins.
5. Add cashew cream, mix well and cook for another 2-3 min.
6. Turn off the heat and serve warm to enjoy this bowl of deliciousness.

Recipe Notes

1. If lumps form, blend the mixture before adding vegetables. 
2. I like my cup of soup with toasted whole wheat bread. 
3. You can make cashew cream at home. Get the recipe here for homemade cashew cream.

CASHEW CREAM *VEGAN*

Cashew cream recipe to make vegan cream at home. It is a perfect base to make different creamy soups, pasta, and curries. A healthy alternative to dairy cream without compromising on taste

Ingredients

• 1 cup raw cashews (soaked in warm filtered water)
• 1/2 cup filtered water

Instructions

1. Discard water and rinse cashews
2. In a blender or food processor blend soaked cashews with water for about 2-3 min or until it gets to a smooth creamy texture. 

Recipe Notes

1. Soak cashews for at least 1 hour or more for better results. I soaked them over night.

USE CASHEW CREAM IN THESE RECIPES

1. Cream of Broccoli Soup