trainer joes blog

Ingredients:

• Angelic Bake House 7 Grain Wrap or Ole XremeWhole Wheat Wrap
• Daiya Vegan Cheddar Cheese
• Salsa (see recipe below)
• Protein of choice (Chick Pea's, Lentils, Vegan Meat Substitute) Seen Here with Grilled Seitan
• Raw Pea Shoots

Directions:
Combine Ingredients in Wrap
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Ingredients

• 75g shelled hemp seeds (1/3 cup)
• 175g shelled sunflower seeds (2/3 cup)
• 2 beetroots (slightly smaller than tennis ball size each)
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1 heaped teaspoon dried parsley
• Pinch of black pepper
• 1 tablespoon ground coriander
• 2 teaspoons onion powder
• 1 tablespoon coconut cream
• 3 tablespoons of hemp seeds (keep separate from the first lot above)
• 3 tablespoons of sunflower seeds (keep separate from the first lot above)
• 4 tablespoons of oatmeal

Instructions

1. Grind 75g of hemps seeds and 175g of sunflower seeds down to a coarse meal consistency. You can use a nut/seed mill, food processor, power blender for this. See video to note how I do it with my food processor.
2. Grate two beetroots. It's fine to leave the skin on beets (I always do), as long as you take the rough bit off at the top of the neck.
3. Put the ground seeds and grated beetroot into a food processor. Add the salt, cumin, parsley, pepper, ground coriander and onion powder. Blend processor for a few seconds to bring everything together. It should be a rustic blend (not a puree). If you have a small processor you might have to do it in batches. This also works with a hand-blender (although a bit more effort and bland unblocking of the blade required).
4. Transfer to a large mixing bowl and add in the coconut cream, oatmeal and final 3 tablespoons of whole shelled hemp seeds and 3 tablespoons of sunflower seeds. Mix everything together with a spoon until everything is evenly combined.
5. Shape into patty shapes. The mixture will be really moist (see video) although it should hold together easily. (If you don't have a food processor and your mix is really chunky, then be sure to press it all firmly together.)
6. You can pop these in the fridge until you are ready to cook them. Putting them in the fridge will also help them to firm up a little (although it's not essential). If you want to stack them into more than one layer (i.e. in a container) then separate them with parchment paper.
7. When ready, carefully place them onto a wire grill tray. See video. Note: If you are in the USA, then by grilling I mean broiling. Grill under a medium to low heat for about 10 minutes on each side, or until nicely tanned. Take care to be gentle when turning over - they hold together well, but you can't be rough with them either.

Ingredients:

• 1 tablespoon avocado or olive oil
• 1/2 cup Vidalia or yellow onion, chopped (about a quarter of a large onion)
• 2 cloves of garlic, chopped
• 1/2 cup celery chopped (about one stalk)
• 8 oz Portabella mushrooms, chopped (about 4 cups whole)
• 10 oz raw cauliflower rice (frozen or about 1/2 a medium cauliflower)
• 3 teaspoon dry oregano
• 2 teaspoons dry basil
• 2 teaspoons dry rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 3/4 cup shredded Vegan Mozzarella
• 1/4 cup shredded Vegan Parmesan
• 1/4 cup flax meal
• 1 tablespoon Chia seeds

Directions:
1) Preheat oven to 400 degrees.
2) The onion, garlic, celery, and mushrooms should be chopped to be the same size as the cauliflower rice.
3) Cut onion, celery and garlic in food processor. Pulse until chopped to small pieces.
4) Cut mushrooms in food processor until chopped to match size of cauliflower rice.
5) Put onion, celery and garlic in large nonstick pan with oil. Cook until lightly browned, about 2-3 minutes. 
6) Add the cauliflower and mushrooms, stirring often. The goal is to cook as much of the liquid out of veggies as possible so the meatballs won't be mushy, about 10 minutes.
7) Remove from heat and mix in oregano, basil, rosemary, salt, pepper, and garlic powder.
8) Mix in the Vegan mozzarella and Vegan Parmesan until melted. Mix flax meal and Chia seeds and flax meal in a separate bowl and add to the veggie and cheese mix. Let the mixture cool and thicken until it can be handled. 
9) Divide the mixture into 12 balls or more. If it is too sticky, add a tablespoon of flex meal. 
10) Put on a on a cookie sheet lined with parchment paper - not silicon - so they are spread at least 1 inch apart. They spread and melt a bit to be more of a thick cookie shape than an actual ball.
11) Bake 20 minutes or until well browned. If you make the balls smaller, adjust the cooking time and watch. Let sit for about 5 minutes.
12) Serve as snack or appetizer with marinara dip or over zoodles/noodles. 

For 12 portions: 

• approx 36 cal each; carbs 4g, fiber 2g, net carbs 2g, protein 4g

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​Clean Peach Ice Cream

1. Gather your ingredients. Blend the 2 peaches, 13.5 oz. coconut milk, 2 table spoons maple syrup, and 5 drops of vanilla.
2. Churn the mixture in an ice cream maker (or use the method below if you don’t have an ice cream maker).
3. Freeze the mixture until the ice cream reaches the desired consistency.
4. Serve and enjoy!

Non-Ice Cream Maker Method

1. Blend a can of coconut milk with your flavors to make the base.
2. Pour the mixture into a freezer-safe bowl and place the bowl in the freezer.
3. Use a large fork to stir the mixture about 4 separate times, every 45 minutes.
4. After about four hours, your homemade ice cream should be ready to serve.
5. Once the mixture has reached the desired consistency, use an ice cream scoop to serve.
6. It’s worth noting that dairy-free ice creams will freeze very hard if left in the freezer for more than 6-8 hours. In this case, you just need to let the ice cream sit on the counter top for about 15-20 minutes before serving.

​INGREDIENTS

• 2 tablespoons olive oil
• 1 tablespoon finely chopped fresh sage
• 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
• 1 medium yellow onion, chopped
• 2 garlic cloves, pressed or chopped
• ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
• Pink Salt
• Freshly ground black pepper
• 2 cups vegetable broth
• 12 ounces brown rice linguine

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INSTRUCTIONS

1. Warm the oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
2. Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
3. In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining.
4. Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper until the flavors sing.
5. In the reserved skillet, combine the pasta, squash purée and ¼ cup cooking liquid. Cook over medium heat, tossing and adding more pasta cooking water as needed, until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if necessary.
6. Serve the pasta in individual bowls topped with fried sage, more black pepper and pink salt, if desired.

Ingredients

• 3 cups packed basil leaves
• 1/4 cup packed sage leaves
• 1/4 cup packed mint leaves
• 2 tbsp thyme (strip the tiny leaves from the hard stems)
• 1 tbsp rosemary (again, strip from the hard stems)
• 1 cup garlic greens
• 1 cup chives
• 2 large cloves of garlic , crushed
• 2 green chilli peppers , like jalapeno
• 1/2 cup nutritional yeast (you can leave this out, but it has a great cheesy flavor that's perfect in pestos)
• 1/2 cup chopped , lightly toasted walnuts
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon
• Salt to taste
• Ground black pepper to taste

Instructions

• Place all the ingredients in a blender or food processor. Blend until you have a smooth paste (I prefer a smooth texture for this pesto as opposed to a coarser one for a basil-only pesto)

INGREDIENTS:

• 2 cup roasted butternut squash puree (approx. 2lb squash)
• 1 small red onion, finely chopped (reserve some for topping)
• 1 medium jalapeño, seeded and minced
• 2-3 cloves garlic, minced
• 6 ounces brussels sprouts, thinly sliced  (1 cup)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1 (15-ounce) can black beans, drained and rinsed
• 24 ounces mild salsa verde (or your preferred enchilada sauce)
• 12 corn tortillas
• chopped fresh cilantro and pumpkin seeds for serving

FOR THE CASHEW SOUR CREAM

• 1 cup raw cashews, soaked*
• 1/2 cup water
• juice of 1 lemon
• 1/4 teaspoon pink salt

DIRECTIONS:
- Preheat the oven to 400°F then line a baking sheet with parchment paper. Cut the stem off of the butternut squash then slice down the center lengthwise. Using a spoon, scoop out the seeds and any strings of flesh. Lightly grease the flesh with high heat oil then lay facing down on the baking sheet. Roast for about 45 minutes, until soft when squeezed with an oven mitt. Reduce heat to 350°F and set squash aside to cool.
- Meanwhile, warm a large skillet with one tablespoon extra virgin olive oil. Add the onion and cook for 3 minutes, until translucent. Then add the jalapeno and garlic, and continue to cook for 2 more minutes.
- To the skillet, add the brussel sprouts along with the spices and salt. Cook for about 5 minutes, until brussels begin to soften. Add the black beans and stir to combine. Remove from heat and set aside.
- Once the squash has cooled, use a spoon to scrape out the flesh into a large bowl. Transfer the vegetable mixture from the skillet to the bowl. Stir together to combine.
- Warm the Tortillas 
- Spread about 1/2 cup of the salsa on the bottom of a 9 x 13 baking dish. Add about 1/3 cup of the filling inside of each tortilla. Roll up then place in the baking dish seam side down until you have assembled all 12 enchiladas. Spread the remaining salsa on top then bake in the preheated oven for 25 to 30 minutes.
- Meanwhile prepare the cashew sour cream by combining all of the ingredients in a high speed blender. Blend until smooth. Add more water if needed to thin, one teaspoon at a time. Or more salt/lemon juice, if desired.
- Remove enchiladas from the oven and allow to cool for 5 minutes before serving. Serve warm drizzled with cashew sour cream, cilantro, and pumpkin seeds, and enjoy!


*To soak cashews, bring 2 cups water to a boil. Remove from heat, add the raw cashews and allow to soak for at least 30 minutes. Drain and rinse before using in recipe.
Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.