Coach Tu Anh Schroeter - Fabulously Fit Foodie

Peanut Buttery Marinated Tempeh (from Minimalist Baker) I didn't have any chili, so i subbed sriracha I also ran out of sesame oil so i used olived oil, coconut oil would be good too, but it solidifies if you put it in the fridge while marinating I also added 3 cloves of minced garlic Prep time 24 hours 20 mins Cook time 22 mins Total time 24 hours 42 mins   Saucy, baked tempeh marinated in a spicy-sweet peanut sauce! Super flavorful, hearty, and perfect for topping noodles, salads, & more! Vegan + gluten free. Author:  Minimalist Baker Recipe type:  Side, Protein Cuisine:  Vegan, Gluten Free, Asian-Inspired Serves:  ~1 1/2 cups (4 servings) Ingredients TEMPEH 8 ounces (227 g) tempeh (if GF, ensure gluten-free friendly) SAUCE 1 fresh or dried bird's eye chili, minced/crushed (or sub 1/4 tsp red pepper flake) 1.5 Tbsp (20 ml) sesame oil (if avoiding oil, leave this out and add a bit more lime, soy sauce, and maple syrup)

Tiramisu No-Bake Cookies: Total Time: 15 min. Prep Time: 15 min. Cooking Time: None Yield: 12 servings, 1 cookie each Ingredients: 1 cup oat flour, gluten-free 3 Tbsp. unsweetened cocoa powder, divided use ( i left this part out) ¼ tsp. sea salt (or Himalayan salt) 1 scoop Café Latte Shakeology (I used Vegan chocolate and added some organic decaf coffee powder) ¼ cup all-natural smooth almond butter 2 Tbsp. raw honey (or pure maple syrup) 3 to 4 Tbsp. unsweetened almond milk (or low-fat milk) I also added small handful of dark chocolate chips and a few cacao nibs) Preparation: 1. Combine oat flour, 2 Tbsp . cocoa powder, salt, and Shakeology; mix well. 2. Add almond butter and honey; mix well. (Mixture will be dry and crumbly.) 3. Add almond milk 1 Tbsp. at a time until a thick dough forms; mix well with clean hands or a rubber spatula. 4. Roll mixture into twelve balls, each about 1-inch in size. Roll balls into remaining 1 Tbsp. cocoa pow

Ingredients: 1 cup balsamic vinegar (make sure it doesn't have caramel coloring) 2 cloves garlic, coarsely chopped 1 lb. brussels sprouts, ends trimmed, cut in half lengthwise ¼ tsp. sea salt (or Himalayan salt) 2 Tbsp. water Preparation: 1. Place vinegar and garlic in small non-reactive saucepan over medium heat. Bring to a boil. Reduce heat to low; gently boil for 25 to 35 minutes, or until vinegar has become thick enough to coat the back of a spoon. (Watch vinegar carefully after 20 minutes of cooking to avoid burning.) 2. Remove from heat; cool. Remove garlic. Set aside. 3. Heat a medium cast iron (or nonstick) skillet over medium-high heat for 4 to 5 minutes. 4. Spray pan with coconut oil spray. Place brussels sprouts in skillet, cut side down, in a single layer; cook for 4 minutes, or until browned. (you might have to do this in multiple batches) 5. Add salt; cook for 1 to 2 minutes. 6. Add water; cook until water has evaporated. 7. Top each serving with 1 Tbsp. balsamic g

VEGAN MAC N CHEESE INGREDIENTS   ½ large  sweet potato , scrubbed and cut into large chunks. 1 medium  carrot , top and tailed, washed and cut into thick slices   ½ small  onion , peeled and halved   ¼  red bell pepper , thickly sliced   ½ cup broken  cashew  pieces (pre-soaked for 2-4 hours, or overnight)   ½ cup of  nutritional yeast   ½ teaspoon  turmeric   ¼ teaspoon  smoked paprika  1 tablespoon  sweet white miso  1 teaspoon Dijon mustard   Juice of ½ small  lemon   Non-dairy milk , unsweetened   Whole grain pasta   Salt to taste DiRECTIONS In a vegetable steamer, steam the sweet potatoes, carrots, onion and red bell pepper until fork-soft, about 15 minutes. When the vegetables are half cooked, put the water on to boil for the pasta. Salt generously. When the veggies are soft, put them in the blender with the remaining ingredients, then blend, adding milk until you obtain a thick pouring sauce. Stop blender once to scrape down the sides blend a little lo

Brown Rice (makes 4 cups, or 8 servings) Ingredients 1 cup of brown rice 2 cups of vegetable broth 1/2 tsp of turmeric (optional, but it makes rice this gorgeous golden color, and turmeric is a great anti-inflammatory) 1/2 tsp of sea salt (we like Celtic Sea Salt) 1 TBSP of coconut oil or earth balance butter Directions: In a fine mesh strainer, rinse rice thoroughly until water runs clear (you can also soak rice overnight and decrease cooking water (vegetable stock) by 1/3 Put all the ingredients in a saucepan or pot, stir and mix all the ingredients.  Bring to a boil, stirring occasionally After it is boiling, reduce the lid to low and over with a lid Let cook for 40 minutes Remove from heat and let it rest 10 minutes. Do not open lid before then. Fluff with chopsticks or a fork TIp: To save time, use a rice cooker. Follow through steps 2. Once rice is cooked, wait 10 minutes before fluffing. One serving is 1/2 cup.

Tofu Stir Fry makes 1 serving Ingredients: 1/2 box of Organic Sprouted Tofu, pressed, sliced into 1/2 inch thick slabs, and rubbed with salt and turmeric 1 tsp of minced ginger root 2 cloves of garlic minced 1/4 red bell pepper, corsely chopped 1/4 orange bell pepper, corsely chopped 1/4 yellow bell pepper, corsely chopped 1/8 of red onion, corsely chopped 1/4 cup of shredded carrots 1 stalk of celery, scrubbed cleaned, diagonally sliced into 1 inch pieces 2 TBSP of Braggs Liquid Aminos 1.5 tsp of maple syrup 1.5 tsp of sesame oil 1 tsp of nutritional yeast (optional) Fresh ground black pepper Fresh sprigs of washed and dried cilantro (optional) 1 tsp of coconut oil Coconut oil spray Directions: Spray ceramic nonstick pan with coconut oil spray. Over medium high heat, fry each side of tofu until golden brown. Remove from heat. Let cool for 5 minutes. Slice into 1/2 inch cubes Mix together in a small bowl, the Bragg's Liquid Aminos, maple syrup, sesame