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Pure Glow *16’s Cookies and Cream Dough Bites

Hi, Boos!

You may be a little angry with me after this post. I told you I was making Mariel’s Cookies and Cream Dough Bites. I also told you I’d let you know what I thought about them.

Well I made them. And to prove it here’s the pictures of the dough in the food processor.  

It consists of cocao powder, vanilla, coconut nectar, brazil nuts, dates, and buckwheat. Recipe here.

Sorry, don’t be mad!  I have no “AFTER” pictures.  Mariel herself said it best…here’s why:
I have to say…. I’m obsessed

These are so good. You could pop 10 in your mouth at a time… (just kidding..)

no. really.

I did pop about 10 in my mouth per sitting…they are THAT good.  So no pictures from me, but below it a picture that Mariel took of her own recipe!

If you are wanting something super-easy, super-healthy, made from ingredients that most of you have already stocked, MAKE THIS RECIPE!!!!


Mean, Green Dressing in a Pinch

This week I didn’t have a lot of room to be creative in the kitchenette of the hotel I’ve been staying at in Denver. Like a smart raw foodie, though, I did bring my Vita-Mix in the car with me.

I can live without the dehydrator, juicer, and food processor for a few weeks, but my VM? Heaven forbid!

One night, I ran out of Annie’s Green Goddess dressing which is what I always use in a pinch. So I looked around and just started throwing things into the VM.

The result was way more delicious than I had anticipated! And it made a ton.  Lasted me through about 4 days (or 8 salad beasts).

Mean, Green Dressing

1 ripe avocado

1.5 t unpasteurized white miso

2 T Braggs Aminos

2 T white sesame seeds

2-3 T agave

1/2 colored bell pepper (I used orange)

Water (I used approx. 1 cup)

  1. Put all ingredients except water into high speed blender.
  2. Add a dash of water–enough to get things wet and started in the blending process.
  3. Blend on medium while adding water to desired thickness.

Sorry for the poor quality...I've only got my iPhone here this week!

Super thick and yummy!

Egg-zactly What’s For Dinner?

Hello, Lovlies!  Today was an awesome day in which I:

  • Kicked butt on a Chemistry test (BOO-YAH!)
  • Clean the house
  • Worked on my portion of a Nutrition Class group project (about veganism!)
  • Went on a 45 minute run
  • Made a new dinner for LT

I picked this up because Sofia Vergera was on the cover...Love her!

I made Tofu Veggie Scramble from April’s  SHAPE magazine who took the recipe from Fido (restaurant) in Nashville.  It’s not totally raw, but I used all fresh veggies and homemade, fresh salsa with lime.  Luuuurrrve it.  Reminds me of Mexico!

Taylor Swift Eats This!

Tofu Veggie Scramble (with some small changes)

Serves 4 (or 2 hungries!)

Prep: 15 min

Total: 25-30 min

  • 12oz extra firm tofu
  • 1/2 t turmeric
  • 1/2 t curry powder
  • 1/2 t sea salt
  • 1 T coconut oil
  • 1/2 diced onion
  • 1/4 cup diced poblano chili
  • 2 roma tomatoes, diced
  • 2 c baby spinach
  • 1 ripe avocado, sliced
  • fresh cilantro to garnish
  • fresh salsa to garnish
  1. Drain tofu and crumble in a medium bowl.  Add turmeric, curry powder, and salt; stir well to incorporate spices.
  2. Heat oil in a large skillet over medium.  Add onion, pablano; saute until golden (about 5 min).
  3. Stir in seasoned tofu; cook for 3 min.
  4. Add tomato and spinach.  Turn off heat and mix until spinach is wilted.
  5. Spoon onto plate and garnish with cilantro, avocado slices, and salsa.

This would be great with a sprouted grain tortilla or bread.

Also you could use mushrooms, bell peppers, zucchinis, whatever is on sale or in the fridge.

The LT ate it up right quick.

General consensus was, “This is amazing, babe!” Followed by a long, meaningful look.

Guess I’ll have to make it again!

Hope your day was just as productive and you gave that TO DO LIST a good swift kick!

Meagan’s Seedy Salad

Hello, Loves!  I have been on a green kick this week: green smoothies, green juices, and green salads…like A LOT of green salads.  Like everyday for lunch and sometimes for dinner, too.

For some reason my body has been craving them.  My response when I look in the fridge is positively Pavlovian!

N-E-way, I thought I’d share with you a yummy, nummy recipe with you!

Seedy Salad

Seedy Salad

Makes enough for 1 person’s lunch/dinner.

4 cups (+/-) mixed greens

1/2 cup broccoli slaw

1/4 of a cucumber, thinly sliced

1 tomato, diced

1/2 red bell pepper, chopped

3 strawberries, sliced

1/8 cup raisins (if desired)

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds


Layer all items in order.  I like using the cucumbers to decorate around the edge of the bowl.  Somehow, just doing this makes the salad look so pretty!

Mix with whatever dressing you like, since this salad could go Asian, “Cheezey”, Vinaigrette, whatevs!

It’s so super-easy and I’m loving it right now.  And you could add or subtract whatever you like or have on hand.



New Smoothie Trial: GirlonRaw’s Iron and Protein Smoothie

Hello, Loves!  Recently, the LT and I have been back up on that workout horse and while I’m just toning up, he’s (pardon the expression!) beefing up.  I’ve been wanting to get him to drink more smoothies lately so this seemed like a dream come true: an Iron and Protein packed smoothie that tastes delish!

Robyn from GirlonRaw.com posted this recipe along with an instructional video.  We tried it and it’s a new favorite in this household!  I like the creaminess and the LT likes the “non-green” taste along with the high protein content that the hemp seeds provide.

Spinach with Hemp Seeds on Top

Not only does it look delicious, it looks pretty! Eat with your eyes!

Iron & Protein Packed Smoothie

2 frozen bananas

1 cup of frozen strawberries

1 cup of frozen raspberries

1 cup of packed spinach

1/2 cup of hemp seeds

3 cups of water

The final product

Hearty Raw Salad and An Internship

It’s been awhile since I’ve posted.  Like you, during the Christmas season, I just get so busy…and lazy.  It’s dark when I wake up, dark when I leave work, and cold, cold, cold.  It doesn’t make me want to do anything productive with my evenings like go to the gym, write Christmas cards, or make a labor-intensive raw dinner.  But that lack of energy is exactly why I should be making raw dinners!

So I turned to my wonderful (stolen from my sister) Natalia Rose book for some inspiration and came away with the Daily Avocado Salad.  It’s a delicious and HEARTY salad for the cold winter evenings.  The amount of avocado is way more than I would normally eat, but the salad calls for 1-2 avocados.  I made one salad each for me and the LT using 2 smaller avocados and it was perfect.

My version was something like this:

Lots n’ lots of baby greens

1/2 cup cherry tomatoes, cut in half

1 clove garlic diced

1/2 small zucchini, cut into rounds

1 small avocado, cut in chunks

pinch of salt

dash of pepper

balsamic vinegar to taste

Mix everything together and enjoy.  The avocado gives enough fat so that you only need the balsamic for dressing.  I think Natalia Rose’s recipe also called for 1-2 packets of Stevia to be mixed with the vinegar.  It sounds good, but I didn’t have any and I did not miss it.

Other News

Last week I finished up my first semester of going back to school to complete a LONG list of prerequisites.  I plan to go back full-time beginning in January.  My goal is to get my Master’s in Kinesiology, but with an undergrad in business, I’ve got a lot of science and math to take before I can even apply to the program.

Tomorrow I go in for my first day at a part-time internship with an awesome Registered Dietician (RD) who has her own practice on South Michigan Ave.  I’m really excited because she is so open to teaching and helping me understand the field of dietetics.  For a girl who loves nutrition and is just beginning to get involved in the field in a professional sense, I’m just tickled.  There are so many aspects of nutrition that you could make a career of, most of them I have no idea about!  So wish me luck as I begin this new leg of my raw food journey tomorrow.  I’ll let you know how it goes!

Morning After Juice

So it was the morning after the over-indulgence of Thanksgiving and while there was no turkey involved for me, there was definitely some over-eating. Blerg!

That’s why I made some carrot-orange-cucumber juice. Some will say it spikes the blood sugar level too high, but if given the choice of this juice or it’s pasteurized cousin, Minute Maid orange juice, I’ll take this every time! Yum!

4 Carrots, 2 Oranges, 1/4 of a Cucumber with Skin