Trainer JOES Blog - Trainer Joe's

Watermelon Smoothie Recipe Courtesy of Christina Luna

7/17/2019

- Cut up 2 cups of watermelon into ice cube size pieces.
- Place on cookie sheet in the freezer until frozen.
- Put in blender with 1 cup of sparkling water or plain water.
- Add a tablespoon of honey if you wish (I don't).
- Add sprig of mint or basil.
- I have also added frozen strawberries.
- Blend and enjoy.

Vegan (Healthy) No Bake Peanut Butter Pie

7/11/2019

Ingredients

1 1/2 cup peanut butter or allergy-friendly sub
4 1/2 overripe bananas
1 tbsp pure vanilla extract
1/8 tsp salt
1/3 cup coconut oil
Pinch Stevia

Instructions
Feel free to use your favorite crust. I simply combined the following in a food processor until fine crumbles formed, then pressed into a parchment-lined 9-inch spring-form:

Crust (optional) 1 1/2 cup cashews or raw nuts of choice, 1 cup raisins, 1/8 tsp salt, 3 tbsp cocoa powder.

For the peanut butter pie, blend all pie ingredients until completely smooth. Pour filling over the crust, and refrigerate 3-4 hours or until firm enough to easily slice. Store leftovers in the fridge or freezer so the pie stays firm.

Clean Vegan Peach Ice Cream

7/2/2019

Clean Peach Ice Cream

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

Non-Ice Cream Maker Method

Blend a can of coconut milk with your flavors to make the base.
Pour the mixture into a freezer-safe bowl and place the bowl in the freezer.
Use a large fork to stir the mixture about 4 separate times, every 45 minutes.
After about four hours, your homemade ice cream should be ready to serve.
Once the mixture has reached the desired consistency, use an ice cream scoop to serve.
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.

Vegan Butternut Squash Cream Sauce

6/26/2019

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

INSTRUCTIONS

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.
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.
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.
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.
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.
Serve the pasta in individual bowls topped with fried sage, more black pepper and pink salt, if desired.

Spicy Garden Herb Pesto

6/18/2019

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)

BUTTERNUT SQUASH ENCHILADAS

6/13/2019

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.

Asian Inspired Sesame Kale

6/4/2019

INGREDIENTS

1 bunch (dino) kale
1 Tbsp Avocado Oil
5 cloves garlic
2 Tbsp soy sauce, Coconut Aminos or Tamari Sauce
1 tsp toasted sesame oil
1 Tbsp sesame seeds

INSTRUCTIONS

Remove the woody stems from the kale leaves either by slicing down each side with a sharp knife, or by pinching the leaf at the base and pulling out toward the tip. Stack the leaves and then slice crosswise into one inch wide strips. Wash the leaves well in a colander with cool running water.
Mince the of garlic and add it to a large pot with one tablespoon of neutral cooking oil (or your favorite cooking oil). Sauté the garlic for about one minute over medium heat.
Add the washed kale leaves to the pot. Stir and cook the kale until it is wilted and glossy (about 5 minutes). If you prefer a more tender leaf, cook longer.
Add the soy sauce, toasted sesame oil, and sesame seeds to the pot. Stir to coat. Taste and adjust the seasoning to your liking. Serve warm.

Sabina's Chia Latte

5/30/2019

1) Pour 1 teaspoon or 1 tablespoon chia seeds into the bottom of your cup depending on your personal preference

2) Pour 1-1/2 almond milk, 1 rounded teaspoon of organic instant coffee (or more if you like it stronger)and a teaspoon of organic maple syrup into a blender (we use our vitamix)

3) Blend for 30-45 seconds and pour into your cup with chia seeds.
Give it a little mix and enjoy! If you Let it sit for 1 minute or so your chia seeds will fluff up.

High Antioxidant Stir Fry

5/21/2019

INGREDIENTS

1/2 cup coconut aminos or organic tamari sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons agave
2 tablespoons cornstarch
1-2 tablespoons sriracha depending on how spicy you like it
1 tablespoon grated ginger
2 tablespoons vegetable oil
1 onion cut into large chunks
1 red bell pepper cut into large chunks
1 yellow bell pepper cut into large chunks
4 cloves garlic minced
1 zucchini cut into large wedges
1 Chinese eggplant cut into 1/2" slices
1 5 oz. can water chestnuts drained
1 head broccoli cut into florets
Brown rice for serving
Sesame seeds for garnish

INSTRUCTIONS

Add tamari sauce, rice wine vinegar, agave, cornstarch, sriracha, and ginger to a small mason jar or Tupperware. Seal and shake well to combine. Set aside.
Heat the oil in a large wok or skillet over high heat. Add the onion and peppers, and cook for 2-3 minutes. Add the garlic and cook for 30 seconds more. Add the zucchini and Chinese eggplant, and cook for 2-3 minutes longer. Add the water chestnuts and broccoli and allow to cook for 1-2 minutes longer. The veggies should still be fairly firm.
Add in the sauce, stir, and allow to heat through for 1-2 minutes, until the veggies are coated and the sauce thickened. If the sauce gets too thick, add in an additional splash of water.
Sprinkle with sesame seeds and serve over brown rice, if desired.

Veggie Breakfast Skillet

5/14/2019

Ingredients

2 pounds russet potatoes, large diced
⅓ cup vegetable oil
1 yellow onion, diced
1 red bell pepper, diced
8 ounces mushrooms, quartered
½ teaspoon garlic powder
½ teaspoon paprika
kosher salt
2 cups baby spinach
¼ cup freshly chopped curly parsley
1 lemon

Instructions

Add the potatoes to a pot of boiling salted water and boil them, par-cooking the potatoes for about 3 minutes.
Meanwhile, let the potatoes cool and cook the vegetables. In a heavy pan or skillet over medium heat add 2 tablespoons of oil and the onion and sprinkle with kosher salt. Cook for about 3 minutes and then add the mushrooms and cook for another 5 minutes until the onions are soft and the mushrooms are tender and browned. Add the red bell peppers and cook for 1-2 more minutes. Transfer the vegetables to a separate bowl.
Add the remaining oil to the pan and fry the potatoes until golden and tender in the skillet over medium-high heat. Season to taste with kosher salt and the paprika and garlic powder.
Add the vegetables back to the skillet along with the spinach, which should be folded in and will wilt right away. Squeeze a little lemon juice and season to taste with kosher salt and garnish with the parsley. Serve hot with ketchup or salsa on the side for dipping!

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