Salsa is an absolute staple in our household. It gets used daily on eggs, over protein, as salad dressing...you catch my drift. If you can believe it, homemaking salsa is actually quite simple and tastes even better than store bought brands.
Texans are pretty particular about their salsa but this green salsa recipe I got from a dear friend passes allllll the tests. Its full of robust and bold flavor, has just the right amount of kick and pairs perfectly with just about any dish. Even better, it can be whipped up in a jiffy meaning lots more time for dippin' those chips.
8-10 grilled tomatillos (blackened)
2 grilled jalapeños (leave seeds in for more heat, take out for less)
2-4 oz. cans green chiles
Juice of 2 limes
¾ cup cilantro
½ white onion
2 cloves garlic
salt + pepper to taste
Blend all together in blender and that's it! Refrigerate in airtight container – good for 2 weeks.
This is the stuff that dreams are made of, my friends. This chocolate chip cookie dough is vegan, dairy-free and completely safe to eat raw...and by the spoonful, if that's what you're into. :)
Finding healthy alternatives to childhood (and let's be honest, adult too) favorites is one of my absolute favorite things to do. #challengeaccepted This cookie dough has zero added sugars and is actually power packed with collagen and plant-protein making it the perfect alternative to traditional desserts. Whip this up to satisfy your sweets craving or even to use as a brownie or ice cream topper.
Prep time is under 10-minutes and they're ready to eat immediately. ENJOY! xx
1 can chickpeas, rinsed
3 scoops Further Food collagen peptides
1/4 - 1/3 c pure maple syrup
1/2 cup all natural peanut butter
1 tsp vanilla
2 T unsweetened almond milk
dash of sea salt
2 T mini vegan chocolate chips
1. Process chickpeas in food processor until smooth
2. Add in all all other ingredients except chocolate chips and process until smooth and thick (should start to form a ball and roll around in processor)
3. Add chocolate chips and pulse on low a few times
4. Enjoy immediately! (or store in the fridge!)
Drum rolllll.....I'm so excited to share a new Wingbite recipe!!!!
As you all know, I keep stock of Wingbites in my fridge at ALL times (and in my purse, and in my suitcase, and at my parent's house...). These bite-sized power packed protein balls are so so perfect for anyone on the go, for kid's snacks or lunches, to keep stashed at the office, or to use as a pre-workout snack...the list goes on. And with this recipe, you will be hooked.
Just like the OGs, these Wingbites are superfood boosted with-
In addition to the above, you're getting a great balance of natural protein, carbs and fats to keep you full, focused, satisfied and energized.
Remember to tag @wingspanwellness and use the hashtag #wingbites in any of your posts. And most importantly...
1 c. natural peanut butter
1/4 c. honey
1 c. oats
2 TB ground flaxseed
1/3 c. Lily's vegan chocolate chips
1/3 c. shredded coconut
4 scoops Further Food collagen peptides
1/2 cup gluten free pretzels
1 TB Califia Farms almond milk
Sprinkle of sea salt
1. Mix all but almond milk, chocolate and sea salt together in a bowl/food processor
2. Once well combined, roll into 1-inch balls
3. Heat almond milk and chocolate chips over stove until well combined and liquid-consistency, then drizzle over balls
4. Sprinkle top of each Wingbite with sea salt (keep it minimal or it will be overwhelming)
5. Refrigerate for 1-2 hours before eating
Taco Tuesday rolls around and it still feels like Monday and you haven't made it to the grocery store yet...so what's for dinner? These veggie tacos are it! Its likely that you'll already have you what you need in the fridge (#winning), they're easy to make and are full of flavor.
It's not uncommon for me to skip meat for lunch or dinner and mushrooms have become my favorite substitute. They're a great source of protein, Vitamin C and iron, really take on the flavor of the oils and seasonings you're cooking with, and have a meat-like texture to them - making them a great option to include in almost any dish. I opted for kale, bell peppers and black beans in my taco as well but you can really get creative and throw your favorite vegetables (or even fruits) into the mix.
Take on this recipe for Taco Tuesday and tag @wingspanwellness in your photos!
1/2 can black beans, rinsed and dried
1 1/2 cups mushrooms (pick your fav!)
1 cup kale, rinsed and dried
1 bell pepper (any color will do), rinsed and thinly sliced
Non-dairy unsweetened yogurt
Organic peppercorn ranch seasoning
1 large avocado
Homemade taco seasoning
1. Place mushrooms, kale and bell peppers in a mixing bowl with about 1 TB of avocado oil and taco seasoning to taste and mix well
2. To prepare dairy-free avocado cream sauce, place avocado, 1/2 cup of non-dairy yogurt and 1 TB ranch seasoning into a blender and blend on low until combined well (avocado should no longer be chunky/meaty), once done place in a small serving bowl and put in the fridge until ready to serve
3. To prepare black beans, heat on low on the stove while veggies and tortillas are cooking, stirring intermittently
4. Place seasoned vegetable mix in a large stir fry pan and continue to stir on low/medium heat until kale takes on a dark color, peppers have softened and mushrooms have darkened in color (this took about 10 min for me in a cast iron pan)
5. While the vegetables are cooking, warm corn tortillas on a frying pan flipping until slightly browned on each side
6. Layer corn tortillas with black beans, veggie mix and then drizzle with avocado cream sauce and serve while hot