Thursday, June 6, 2013

Hydrating Mango Mint Smoothie

Hello heeellooo <3

So, let me introduce you to a little somethin' that I have been making non stop for about 2 weeks now. It's been my breakfast a few times as well, including today.

First off, I got this idea from a good friend of mine. She had gone on a trip to the beautiful Costa Rica and once she returned, I wanted all the details of her adventures. During this little "storytime" she had mentioned to me how once she got off the plane she was offered a nice cool towel and this mango minty concoction. She said it was the strangest but most delicious combo of ingredients. So simple, so healthy...SO tasty!

Now, mangoes are my absolute favorite fruit. (Banana's come second, but I just recently found out I have a mild allergy to them...more on that another time)

I had to try making this. I figured, how hard can it be? It's only 3 ingredients...but what mango-mint ratio do I use?  I finally got the perfect recipe.

Here's what you need:

2 Mangoes
1/4 c. tightly packed mint leaves
1/2 -1 c coconut water ( depending on how thick you want it)

Chop up those mangoes, add in the mint and the coconut water...BLEND and VOILA! You're done ;)

The mint makes this so refreshing and the coconut water makes you feel so hydrated.
I hope you enjoy!

Thursday, January 31, 2013

Mango Habanero Ranch Chik'n Tacos!

Hello there :)

    So, I was sitting in one of my Chemistry classes and I was starrrrving. ( Cut me some slack, it was a 4 hour lecture, we're not allowed to have any food once we're in lab and all I had was a Gluten free waffle for breakfast.)   I started thinking of what I will make for myself for late lunch/early dinner.

I thought of this.
[picture will go here]

I love spicy food. Sometimes I think I was meant to be someone other than part of a polish culture. (NO ONE in my family like spicy food, but me, I could down a whole bottle of tabasco sauce in one sitting...actually, my mouth is watering as I am thinking about this.)

When I used to eat meat, my FAVORITE sauce flavor from a place called Buffalo Wild Wings was the Mango Habanero sauce. Perfect fusion of flavors.

Well, I had a mango, I had some habanero peppers, and I always have some "fake chicken" in my fridge.

I love the "Lightlife" Chik'n strips brand. I can't find them in many places other than Whole Foods and my Jewel Osco...but I love them because they absorb flavor, they're vegan, low carb AND gluten free. (YAY!)

So, this is what you need:

  • 1 pkg Lightlife Chikn, or any other chicken substitute...or real chicken.
  • 1 ripe mango
  • 6 habanero peppers
  • Corn Torillas
  • Vegan Ranch (I LOVE Organicville Non Dairy Ranch)
  • Any Toppings you like, I used:
    • Cilantro
    • Shredded Lettuce
    • Diced Tomatoes
    • Daiya Pepper Jack havarti

What you need to do:
  • Peel the Mango and chop it up along with your Habanero peppers. Now, before you throw everything in the food processor/blender, put in a little of each at a time. For example, I started off throwing in about 1/2 mango and 2 habanero peppers and it just seemed to sweet to me, plus I needed more. So...just keep adding stuff in til it tastes good! :)
  • Once everything is well blended and slightly "pasty" (if it's not, add some water, you want this to kinda be like a thick marinade) throw in your fake chicken. Stir it around and let it sit in your fridge for however long you want. The longer the better, but I did this for about 30 min.
  • This is a good time to pretty much just set up the rest of your ingredients...chop the tomatos..lettuce..etc. Also, get two skillets ready!
  • Once you take out your chikn, put some oil on your skillet and once it's hot...throw on the chikn can leave SOME marinade..but honestly, I only left about 2 tablespoons of it. Enough flavor will be absorbed.
  • Start sautéing all of that good stuff, keep your skillet on medium-low. You can even keep it'll just make the flavors absorb even more. Just be sure to stir every now and then!
  • If you don't like regular raw and cold diced onions, then once you are about a minute away from finishing up your sautéing, add onions to your chikn. This way they'll be slightly caramelized. 
  • Turn off the heat, and add in some shopped fresh cilantro.
  • Heat up some oil on your other skillet, very little. This is just going to be used to warm up your corn tortillas. I like to add a little bit of cayenne pepper to the oil, but again, I just like spicy.
  • With tongs, put your corn tortilla into the oil, move it around...remember, you're just warming it could technically even do this in the microwave..but I prefer this. Flip it over...and then move it around again...and throw it on a plate. 
  • Once its on the plate you can pretty much take it from there...add as much of the "chikn" as you want, pour a tiny amount of vegan ranch and add your toppings.
  • You're all done...get creative with your toppings! If you're not a vegan you have even more options! Add some cheese...sour cream..dairy and dairy-like toppings will dull the super spicy stuff if you don't like it. :)

I hope you enjoy this as much as I did!

Picture will be up soon,

Enjoy y'all! 
xoxo Ewelina

Twitter: @linciaax
IG: beautyandthebrussel

Monday, January 28, 2013

I'm Baccckkk! & with an Avocado BLT Recipe!

Hey Guys!    Long time no blog. :)

  Are you drooling yet? ;)
I got the BIGGEST craving for a BLT today.. not sure if it's because I've been looking at a lot of #veganfoodporn on Instagram or what...but the cravings have been there.
So, needless to say, on my way home from work I decided to stop at Whole Foods and pick up a few things that I needed.
I'll keep this post short and simple, I know how badly you want to go make this, right? ;p

What you'll need: (This just makes one)
Lightlife's Fakin Bacon strips
Vegan Mayo (I use Earth Balance Olive Oil flavor)
1 Tomato
1/4 Avocado
Ciabatta Bread (Any roll will do, I just love Ciabatta Bread :) )
Few leaves of Romaine Lettuce
Olive Oil

Alright so, heat up a skillet with some drizzled olive oil. Once it's heated, take a few (I took 3, because they're long) Fakin Bacon strips and lay them out onto the pan.  Basically just cook them until they look you would with normal bacon.   Take the strips off the pan and cut your ciabatta roll in half, this is optional, but I toasted my two pieces of bread in the "bacon grease".  Take the bottom bread piece and spread some vegan mayo, then avocado and then some lettuce. Lay down some strips, but a light layer of lettuce, a few slices of tomato and then on the top piece spread your avocado and mayo one more time.   Close your sandwich and Voila! you're all done. :)

Also, I decided last minute at the end of my Avocado BLT  to dip some vegan ranch. IT WAS AMAZING. Just sayin'. :)

Hope y'all have a wonderful day! <3

Follow me on instagram! ---> ewelinciaax