In The Kitchen With Tanya Rose · The Juice · Uncategorized

#meatlessmonday LIVE A LIFE YOU LOVE CHALLENGE: Eat the Rainbow week #4 Celery without the Peanut Butter

Celery without Peanut Butter





Great for a snack for those times when it’s not quite meal time and you’re heading to class to get your double and triple on!

Ingredients

  • Frank’s RedHot
  • Follow Your Heart: Bleu Cheese Style Salad Dressing
  • A bunch of celery

Instructions

  • Mix sauce for desired flavor
  • Eat until gone

Cam asked me what I wanted for lunch and I wasn’t hungry. Tehe.

Tanya Rose

Still get all your nutrients for the day! Checkout our previous posts or Instagram highlights for our favorite vegan supplements.

https://www.instagram.com/juiceboxyoga/?hl=en

In The Kitchen With Tanya Rose · The Juice

#meatlessmonday LIVE A LIFE YOU LOVE CHALLENGE: Eat the Rainbow week #3 Vegan Pesto Cauliflower Tacos

We love your enthusiasm!!! Keep up the good work Juice Box!

Vegan Pesto Cauliflower Tacos or Salad Bowl for Kids

A huge THANK YOU to one of our new teacher Cassandra for this week’s recipe.
You can find Cassi kicking A** in the gym, kicking YOUR A** in class, and practicing her asanas at home with her two girls. You are an inspiration. We love you!

Cauliflower:

Ingredients

  • 1 head of cauliflower
  • 1c white mushrooms

Instructions

  • Chop small, mix together

Cauliflower Sauce:

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp light sodium soy sauce
  • 1 tsp maple syrup
  • 1 tsp onion powder
  • 2 cloves garlic, minced

Instructions

  • Mix in a bowl then mix with cauliflower/mushrooms
  • Preheat oven to 400 degrees
  • Bake for 30 minutes until starting to brown

Pesto:

Ingredients

  • 2c spinach
  • 1/4c basil
  • 1/4c parsley
  • 1/4c cilantro
  • 1/2c pine nuts

“I used cashews because I forgot pine nuts! LOL!” – Cassi Hunt

  • 1/2 lemon, juiced
  • 1/3c olive oil
  • 2 garlic gloves
  • 1/2c nutritional yeast

Instructions

  • Put in a good processor and blend it.
  • May have to stop and mix with a spatula a couple of times

Taco Essentials:

Ingredients

  • Warm corn tortillas
  • Avocado
  • Tomato
  • Purple Cabbage

Instructions

  • Add all your freshly made toppings to a warm tortilla or mix in a bowl with your favorite sauce
  • ENJOY!
In The Kitchen With Tanya Rose · The Juice · Uncategorized

#meatlessmonday LIVE A LIFE YOU LOVE CHALLENGE: Eat the Rainbow

From February 18h – April 20th our JBY community is coming together to cultivate a healthy, happy life by maintaining a consistent practice, expressing moments of gratitude, and eating the rainbow. Find a buddy, or two, and complete 150 classes in 60 days. Sweat out all the remaining toxins in your body. Buddies who sweat together stay together. Take a moment, maybe during your final savasana or while you’re high-fiving your training partner, to say thank you. Share a quote or story that inspired you to do or be something greater. Eliminate foods that no longer serve your body, mind, and spirit because it is kind to you and it loves you. Ask yourself am I eating this because it tastes good and satisfies me NOW and notice that when you go to reach for another piece of chocolate or potato chip that NOW is fleeting and you were never actually satisfied because in less than a moment your cravings mindlessly said I want another and another and another, but was it what your body needed? Set the intention to eat “this” over “that” because YOU know it will build muscle, reduce health risks, and sharpen the mind. When you look in the mirror every day you’ll notice slight changes; you stand a little taller, shine brighter, won’t need to wear deodorant, and when you find your eyes in the mirror you’ll smile and tell yourself “I love you” and you’ll carry that same self love out into the world and share it with the people, animals and nature around you. Walk this journey hand in hand in hand with LOVE. The beauty of this JBY community is that like sunflowers growing wild next to a herd of cows you never have to grow alone but you can stand upright in solitude facing the sun heart open.
We see your potential and light and we’ll keep reminding you it’s there.

photo credit: Lexi Palmer

WHAT ARE THE PHYSICAL BENEFITS?

Benefits and tips sourced at http://www.swissotel.com/infographics/eat-a-rainbow/#

HERE’S A COUPLE IDEAS
TO GET YOU STARTED

Celery Juice

Thank you to everyone participating in the celery juice challenge.
We love supporting local businesses.
Special thanks to Jus for bettering the lives of our community!

Arugula Salad w/ Beets & Avocado

Thanks again T!

Ingredients

  • Arugula
  • Beets
  • Avocado
  • Follow Your Heart: Vegan Bleu Cheese dressing (YUP, that’s it!)

Instructions

  • Chop and toss everything in bowl
  • Add some flavor by adding your favorite dressing

I love me some Follow Your Heart vegan bleu cheese dressing with a splash of balsamic in it!

Tanya Rose

Veggie Skillet

Thanks Brandon for the breakfast idea!
I’m sick of toast…

Ingredients

  • Yams
  • Russet Potatoes (cook until golden, found at the end of the rainbow) 😉
  • Yellow Carrots
  • Green Bell Peppers
  • Green Onions

Instructions

  • Bring skillet to temp
  • Tsp of olive oil
  • Fry russet, first, for five minutes
  • Add yams and yellow carrots & fry for additional five minutes
  • Toss in greens last
  • Season to taste
  • ENJOY!

Send your favorite #meatlessmonday Eat the Rainbow recipes to jordan@yogajuicebox.com to enter to win a free month of yoga!
Winners will be chosen April 20th

“Healthy relationships are created when independent people decide to make a deal to help each other become a better version of themselves.”
In The Kitchen With Tanya Rose · The Juice · Uncategorized

#meatlessmonday Week #6 Vegan Coconut Snowballs

Vegan Coconut Snowballs

Treat your family, friends, coworkers to something sweet for Valentine’s Day!

Ingredients

  • 2 cups of Bob’s Red Mill unsweetened shredded coconut
  • 2 tablespoons of rice syrup
  • 2 tablespoons of coconut oil
  • 1/2 cup coconut milk
  • 1/2 Lily’s Stevia sweetened vegan chocolate
  • Raspberries for something extra

Instructions

  • Mix shredded coconut and powered sugar with a fork
  • Add coconut milk and coconut oil, mix again
  • Pack the mixture into lil snowballs
  • Let them cool in the snow or fridge 😉 for 15 minutes
  • Heat the chocolate on low until slipping off the fork. Or, if you’re lazy, like me, microwave it for one minute. Drizzle over the coconut balls
  • Let them cool until the chocolate hardens
  • Enjoy with a raspberry! That’s how I like it
In The Kitchen With Tanya Rose · The Juice

#meatlessmonday Week #5 #vegan Buffalo Chicken Sandwiches

Vegan Buffalo Chicken Sandwiches

Thanks for another great meal, T!

Okay, so…do you remember me saying something about eating the rainbow last week? No? Good, neither do I. The Live A Life You Love Challenge doesn’t start until the 18th and I’m eating bread until I can’t no more. Until then, if you’re ballin’ on a budget we’ve got a quick dish for you to throw together.

Ingredients

  • Morning Star Farms Buffalo Chik Patties
  • Lettuce
  • Sourdough Bread
  • Frank’s RedHot
  • Follow Your Heart: Vegan Bleu Cheese
  • Follow Your Heart: Soy Free Vegenaise

Instructions

  1. Preheat oven to 375 degrees
  2. Place patties on baking sheet and cook for 16-18 minutes. Flip patties halfway through to get them nice and crispy.
  3. Mix a spoonful of the bleu cheese and vegenaise
  4. Add as much RedHot your heart desires for a little extra kick!
  5. Toast the sourdough bread. (Maddie’s favorite!)
  6. Spread the spicy goodness you just mixed together
  7. Add lettuce
  8. ENJOY!
In The Kitchen With Tanya Rose · The Juice

#meatlessmonday: #january #2019

The holidays were a little CRAY CRAY!
JBY is back with #meatlessmonday ready to share our favorite recipes, restaurants and vegan tips and tricks.

Stay warm and eat some…

Green Chili

Ingredients

  • Green Chili
  • Garbonzos
  • Onion
  • Garlic
  • Adzuki Beans
  • Corn
  • Red Pepper
  • Green Enchilada Sauce

I used Durango Diner verde sauce for mine from my amazing in-laws and real Sante Fe gren chili’s as well, THANKS. Ken and Betty! – Tanya Rose

Instructions

Cook, over med/low heat, for at least one – three hours.

OR

Throw in a crockpot for ~ 6+ hour and ENJOY!

What were your favorite holiday dishes? Did you try out a new diet during the NEW YEAR NEW YOU challenge? Or just want to share your favorite vegan recipes?
Submit a photo and recipe of your meal to jordan@yogajuicebox.com for a chance to win a free month of yoga!

Next week we EAT THE RAINBOW

In The Kitchen With Tanya Rose

#meatlessmonday Week #43 Vegan Zucchini Bread

Vegan Zucchini Bread

untitled-1-of-6.jpg
Thank you Lizzy for this awesomeness!!

Ingredients

  • 1/2 c granulated sugar
  • 1/3 c brown sugar
  • 1 c apple sauce
  • 1/4 c vegetable oil
  • 1 t vanilla extract
  • 1 1/2 c all-purpose flour
  • 1 t baking soda
  • 1/2 t baking powder
  • 1/2 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1 medium zucchini, shredded
  • 1/2 c walnuts

Instructions

  1. Preheat oven to 350 degrees and grease a loaf pan.
  2. In a mixing bowl, whisk sugars, apple sauce, vegetable oil and vanilla extract together.
  3. In another bowl combine flour, baking powder, baking soda, salt and spices.
  4. Add dry ingredients to wet, stirring to combine.
  5. Fold in the zucchini and walnuts.
  6. Transfer batter to greased loaf pan and bake 45-55 minutes.

 

In The Kitchen With Tanya Rose

#meatlessmonday Week #41 Cajun Baked Potato Nachos

Cajun Baked Potato Nachos

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Ingredients

  • potatoes, peeled and sliced
  • cajun seasoning
  • vegan chili
  • Follow Your Heart thousand island
  • avocados

Instructions

  1. Preheat oven to 475 degrees.
  2. Place foil or parchment paper on a baking sheet.
  3. Shake cajun seasoning all over the sliced potatoes.
  4. Lay out on baking sheet and bake until lightly browned and crispy.
  5. Heat chili and place in a bowl, top with thousand island and avocado.
  6. Add baked potatoes to bowl.
In The Kitchen With Tanya Rose

#meatlessmonday Week #40 Vegan Peach Cobbler

Vegan Peach Cobbler

Ingredients

  • 3 3/4 lbs peaches, pitted and sliced
  • 3 T pure maple syrup
  • 4 t tapioca starch
  • 2 t pure vanilla extract
  • 1/2 t ground cinnamon
  • 1/4 c unsweetened almond milk
  • 1 t fresh lemon juice
  • 2 1/2 c cassava flour
  • 1 1/2 t baking powder
  • 1 t cinnamon
  • 3/4 t baking soda
  • 3/4 c coconut sugar
  • 1/4 t sea salt
  • 1/4 c extra-virign coconut oil, melted

Instructions

  1. Preheat oven to 350 degrees.
  2. Add the peaches, 2 T of the maple syrup, tapioca starch, vanilla and cinnamon to a large bowl and mix thoroughly to combine.
  3. Transfer the fruit mixture to an 8-by-11 inch baking dish and spread evenly.
  4. For the topping, combine the almond milk and lemon juice in a small bowl and set aside for five minutes.
  5. Sift the flour, baking powder, cinnamon and baking soda into a medium bowl.
  6. Add the coconut sugar and salt, whisk to combine.
  7. Drizzle the coconut oil into the flour mixture, use your hands to work the oil in until all the flour is moistened.
  8. Add the almond milk mixture and the last T of maple syrup, stirring until just mixed in.
  9. Crumble topping over filling and bake until fruit is bubbling and the topping is browning around the edges, 20-25 minutes.