Category: Reboot

Vegan Cauliflower Bolognese (GF, DF, V)

- littleadaptsbyjax@gmail.com

This plant based bolognese is my absolute FAVORITE “meat” sauce! While I come up with 99% of the recipes, my boo also likes to get in the kitchen and get creative. This is actually his recipe and one he likes to make often for us as he’s mastered the flavor and texture to perfection. I now like to take this sauce and make additional recipes to show just how versatile this sauce can be. This is going to be a fan favorite in your house hold – promise!

Vegan Cauliflower Bolognese (GF, DF, V)
 
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Serves: 6-8 servings
Ingredients
  • 2 cups frozen or fresh cauliflower rice
  • 3 cups raw walnuts, finely diced
  • 4 tbsp olive oil
  • ½ tsp black pepper
  • ½ tsp parsley
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 cup baby bella mushrooms, diced
  • ½ white onion, finely diced
  • 2 garlic cloves, minced
  • 56 oz of marinara or tomato sauce
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place parchment paper on a baking tray and dice all ingredients while the oven preheats. (If cauliflower is frozen, make sure to leave it out to thaw or thaw it in the microwave.)
  3. Process the walnuts in a high power blender or food processor until the walnuts are finely diced (you want small chunks and not a flour consistency!)
  4. In a large bowl, add cauliflower rice, walnuts, 2 tbsp olive oil, black pepper, parsley, garlic powder, and onion powder. Mix until well combined.
  5. Place on mixture on baking tray and spread out mixture evenly so it browns well. Bake for 15 minutes.
  6. Take the tray out and toss mixture. Bake for another 10 minutes.
  7. While the cauliflower and walnut mixture is still baking, add tomato sauce to a large sauce pan and start to simmer on low.
  8. Then heat up a skillet on medium-low heat and add 2 tbsp olive oil. Then add in mushrooms, onions + garlic and sauté for about 5-10 minutes until the mushrooms and onions have softened. Once it’s done, add it to the sauce in the the sauce pan
  9. Finally, toss mixture one more time and bake for a final 5 minutes. You want the mixture to look like “chopped meat”.
  10. Once the cauliflower + walnut mixture has browned, add it to the sauce as well.
  11. Let the sauce simmer for about 10-15 minutes, stirring occasionally.
  12. Serve with your favorite healthy pasta and greens and enjoy! Lasts 2 weeks in the fridge and a few months in the freezer.
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Leftovers are also great on pizza for a more satisfying pizza! Stay tuned for more recipes on how to use the cauliflower bolognese 🙂

With Health + Happiness Always,
Jax

PS – Want more recipes that taste amazing but are also good for you AND DETOX your body?! Sign up for the 12 Day Real Food Reboot launching on Monday, January 3rd and kick off 2022 feeling your BEST!

Strawberry Banana Muffins (Vegan!)

- littleadaptsbyjax@gmail.com

It’s Reboot time so I’m always creating new healthy recipes that can be used as a meal, snack or healthy dessert. These strawberry banana vegan muffins are only sweetened with the fruit and use flax eggs to make it fully vegan. I also opted to use almond and coconut flour to make it lower carb and more paleo/keto friendly! The results? Super moist muffins that you can eat at almost any time of the day.


 
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Serves: 10 (1 for snack, 2 for breakfast)
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, mix all ingredients together except strawberries and cacao nibs. It should be well blended.
  3. Fold strawberries and cacao nibs into the batter.
  4. Place muffin liners into the pan and then scoop batter into each liner. It should be filled evenly to the top of the muffin liner.
  5. Bake for 20 minutes. You want the tops of the muffins browned. (Also check that they are baked all the way through by using a tooth pick to make sure it comes out clean!)
  6. Let them cool on a cooling rack for 10-15 minutes, and enjoy! If having for breakfast, reheat and serve with a nut butter.
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Happy Eating!

With Health + Happiness Always,
Jax

Super Seed Porridge (Low Carb!)

- littleadaptsbyjax@gmail.com

I love warm bowls in the winter so I have been experimenting a lot with different bases for the bowls. I’ve been doing this for two reasons:

  1. Maximize nutrients by varying the ingredients
  2. Providing low carb options for my clients

This porridge is packed with 3 types of seeds that will provide your body with plant based protein, omega-3s and healthy fat! You can top it however you like but you will definitely want to throw this breakfast into the rotation 🙂

Super Seed Porridge (Low Carb!)
 
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Serves: 1 serving
Ingredients
Instructions
  1. Bring water to a boil and then add in chia seeds, hemp seeds, and ground flaxseeds and turn to a simmer. Mix until well combined and water is absorbed.
  2. Add in ¼ cup almond milk and stir. Then add in cinnamon + vanilla extract and stir once more.
  3. Finally add in the coconut flakes, goji berries + another splash of almond milk. Stir and then put the lid on and take off heat. Let it sit for 2-3 minutes.
  4. Place in bowl and service with almond butter + strawberries. Enjoy!
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And it’s Reboot approved!

With Health + Happiness Always,
Jax

Guiltless Apple Sundae

- littleadaptsbyjax@gmail.com

Have you heard of seasonal eating? It is the idea that we should eat what is in season because it supplies our bodies with exactly what it needs to thrive and feel more energized. It is also a great way to eat more tasty and nutrient dense foods that can have a lower impact on the planet and on your wallet since most of these foods are locally grown. For example, autumn is the season of harvest and the gathering of nature’s products in preparation for the season of rest, winter. You will see an abundance of foods like apples, pumpkins, squash, tomatoes, corn and brown rice at your local grocery store and farmer’s markets. These types of fuller, richer and more heat producing foods keep us warm through the chill of late autumn and into winter. Apples are also packed with fiber and pectic, which allows us to digest these heavier foods we’re eating to keep warm. Here are 4 “little adapts” to incorporate seasonal eating into your diet this fall:

  1. Buy 1 seasonal food each time you go grocery shopping
  • You will see a large selection of seasonal foods at the grocery store so each time you go, purchase a different one.
  1. Try a new seasonal recipe each week
  • It’s easier to incorporate seasonal foods if you have a recipe in mind.
  1. Get creative
  • Some of my favorite meals have been created by seemingly random food combinations.
  1. Listen to your body
  • The best part about eating seasonally is that your body is probably already craving these foods so just lean into it.

This guiltless apple sundae only takes 15 minutes to make!

Guiltless Apple Sundae
 
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Serves: 2
Ingredients
Apple Base:
Toasted Oats:
Banana Nice Cream:
  • 2 frozen bananas
  • ⅛-1/4 cup of unsweetened non-dairy milk
  • *Note: You can sub with 1-2 scoops of vanilla vegan ice cream.
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, add in oats, coconut oil + spices and stir until oats are well coated. Place on a small tray on parchment paper and make sure the oats are spread out so they bake faster. Then bake for about 10-15 minutes while you prep the apples and nice cream making sure to toss half way through.
  3. Heat a small pan on medium-low heat. Slice apple and use the same bowl as the oats. Add in coconut oil and cinnamon and toss until apples are well coated. Place apples in the pan and cook for about 5-7 minutes tossing occasionally. Turn down the heat to a simmer and cover the pan to cook for another 3-5 minutes.
  4. Place the oven on broil to crisp up the oats for 2 minutes (no longer than that or it will burn!) and take out of the oven to cool for a few minutes before serving.
  5. Place frozen bananas in the blender and add in ⅛ cup of non-dairy milk. Blend and if it’s still too thick, slowly add in the remaining ⅛ cup of non-dairy milk to get your desired texture. Less liquid makes it’s thicker and more like ice cream!
  6. Place apples, toasted oats + banana nice cream in a bowl and enjoy!
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Happy guiltless indulging!

With Health + Happiness Always,

Jax

PS – Want to take your health + happiness to the next level? Join my online fitness + nutrition membership with a 7 day FREE trial to get started 🙂

Savory Vegan Breakfast Bowl

- littleadaptsbyjax@gmail.com

Each time I do the Reboot, I’m inspired to make new recipes! Since this is a fully plant based/vegan diet, I tend to have mostly sweet versus savory breakfasts since eggs are not allowed. It got me thinking that I could just recreate one of my favorite egg dishes without the egg and that’s exactly what I did 🙂 This breakfast is packed with veggies, so much flavor and makes you forget all about the eggs. Highly recommend trying it for breakfast or any other meal for that matter!

Savory Vegan Breakfast Bowl
 
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Serves: 1
Ingredients
  • 2 tbsp avocado oil
  • 1 slice of a red onion, diced
  • 6 Brussel sprouts, thinly sliced
  • 3 mini sweet peppers sliced
  • ½ cup broccoli slaw or broccoli florets
  • ¼ cup veggie broth
  • 1 cup raw spinach
  • 6 cherry tomatoes
  • 2 tbsp hummus
  • 1 tbsp vegan pesto
  • ½ avocado
Instructions
  1. Heat a small pan on medium-low heat and then add the avocado oil.
  2. Once the oil is heated, sauté the onion for 2-3 minutes and then add in the Brussel sprouts, peppers + broccoli slaw/florets.
  3. Cook for about 5 minutes and then add in veggie broth, spinach + tomatoes.
  4. Stir, turn the heat to low + cover for another 3-5 minutes.
  5. Serve in a bowl and top with hummus, vegan pesto and ½ avocado. Enjoy!
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Have an amazing day and please tag me if you make the recipe 🙂

With Health + Happiness Always,
Jax

Vegan Gluten-Free Banana Bread

- littleadaptsbyjax@gmail.com

As I’ve had more time to recipe test and have a lot of ingredients on hand that I’ve bought in the past to experiment with, I decided to pack more protein into your typical banana bread by using quinoa flour. If you’re plant based, quinoa is one of those staples I keep in my diet as it’s a high source of plant based protein. This banana bread is also nut free if you leave out the walnuts on top and stick with sunflower butter. Lastly, it is also #rebootapproved as long as you substitute cacao nibs for the vegan dark chocolate chips.

*Note: I have not tested this out yet with other gluten-free flours yet, but I think it would be fine to do so here just be mindful of the consistency. If you do, let me know!


Vegan Gluten-Free Banana Bread
 
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Serves: 6-8
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F and line a loaf pan with parchment paper.
  2. Mix flax egg and allow the mixture to thicken for a few minutes and chop up walnuts + set aside for later. Place bananas in a large bowl and mash with a fork or potato smasher.
  3. Add sunflower butter, vanilla extract + almond milk and mix until well combined. Add in flax egg and stir.
  4. Add all dry ingredients to the wet ingredients (quinoa flour, cinnamon + baking powder) and mix until a batter is formed. Fold in cacao nibs or vegan dark chocolate chips.
  5. Pour into loaf pan and optional to sprinkle walnuts and additional cacao nibs or chocolate chips on top.
  6. Bake for 35-40 minutes or until a toothpick comes out clean.
  7. Let it cool for 5-10 minutes. Pull it out of the pan using the parchment paper, slice + enjoy! Store in the fridge for up to 2 weeks.
Notes
Reboot: Use cacao nibs instead of dark chocolate chips.
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Hope everyone continues to stay safe + healthy!

With Health + Happiness Always,
Jax

PS – If you need additional support (whether it’s nutrition, fitness, or both) during this time, I’m offering FREE 15 minute calls to provide:

  • 3 recipes based off what you have at home
  • 3 quick exercises based on your favorite workout classes

Click here or reply to this email to sign up!

Instagram – 10 minute IGTV workout + nutrition tips and Live IG 30 Minute Barre Sculpt Workout every Tuesday at 12 pm EST

YouTube – 10 – 45 minute at home workouts and yoga flows

Caramel Chia Pudding

- littleadaptsbyjax@gmail.com

I am a HUGE fan of chia seeds, especially for breakfast! They are packed with omega-3s and are super filling. This recipe also includes maca powder, which gives this recipe it’s “caramel” flavor. Maca is a cruciferous plant (think broccoli + kale!) that is found in the Andes. The health benefits include:

  • Increased libido + fertility
  • Boosts energy + endurance
  • Improved learning + memory

It is one of my favorites to add to my smoothies as well. This recipe is easy to make the night before (less than 5 minutes) and all you have to do is top with berries, granola, nuts, coconut, etc. and you’re out the door!

Caramel Chia Pudding
 
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Serves: 1
Ingredients
Instructions
  1. Pour almond milk, chia seeds, maca powder + cinnamon into a bowl.
  2. Whisk until well blended and place in the fridge overnight.
  3. Top with fresh berries, granola, nuts, unsweetened shredded coconut, etc. + head out the door for a delicious breakfast!
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Another great recipe that you’ll love and it’s Reboot approved!

With Health + Happiness Always,

Jax

PS – Looking to start or refine your health journey but don’t know where to start? Sign up for a complimentary health consultation so I can help you get started 🙂

Mint Chocolate Chip Avocado Smoothie

- littleadaptsbyjax@gmail.com

My favorite breakfast or super fast meal is a SMOOTHIE! Here’s why:

  • Easy + fast to make (under 5 minutes)
  • Nutritious + convenient way to add greens/veggies to your day
  • Endless option of flavors + ingredients
  • Easier to digest, which helps an upset stomach after overindulging in unhealthy or inflammatory foods

I’ve been experimenting more with lower carb/sugar smoothies in the past year to add more variety to my diet + continue to keep my sugar intake low as I find that sugar adds a lot to inflammation, weight gain, and low energy levels. This recipe is made from no fruit, but is delicious + packed with fiber, greens, protein + healthy fat to start your day off the right way!

Mint Chocolate Chip Avocado Smoothie
 
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Serves: 1
Ingredients
Instructions
  1. Add all ingredients to the blender and mix until smooth but thick.
  2. Take on the go + enjoy!
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Hope you enjoy this as much as I did this morning!

With Health + Happiness Always,
Jax

PS – Want to learn more about what “little adapts” you can incorporate into your own life to build your healthiest + happiest life? Sign up for a 15 minute complimentary health consultation today by clicking here!

Plant Based Plantain Guac Bowl

- littleadaptsbyjax@gmail.com

It’s that time again – Happy Reboot! One of my favorite parts of the Reboot is recipe testing for new #rebootapproved recipes. Some of them are planned and others are made by the “kitchen sink” method. If you’ve never heard of the kitchen sink method, you basically throw together a meal based on whatever you have in your fridge and pantry to make a satisfying meal. It’s one of my favorite methods for coming up with new recipes! This recipe was actually created a month or so ago because I forgot to use the plantain and the delicata squash I bought and somehow they ended up being the perfect compliment to one another 🙂 I have to say I’m a huge fan of plantains for the taste but they are also packed with:

  • Fiber
  • Vitamins A, C +  B-6
  • Magnesium
  • Potassium

If you are looking for a twist on the classic Mexican bowl, then this is for you. (Plus, it’s all plant based!)

Plantain Guac Bowl
 
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Serves: 1
Ingredients
Instructions
  1. Preheat oven to 425°F. Wash the outside of the squash diligently until very clean. Cut ends off to create two flat edges. Cut in half lengthwise and scoop out seeds.
  2. Cut the squash into ¼ inch pieces. (I would recommend cutting + roasting the entire squash to get additional meals out of it.)
  3. Lay parchment paper on baking tray and lay out slices of squash. Spray lightly with coconut oil spray and black pepper and put into the oven for about 15 minutes.
  4. While the squash is cooking, cut off the ends of the plantain and then score the peel (mindful not to cut through the plantain) and then remove the peel. Slice the plantain into ½ inch pieces. (Again, I would recommend baking the whole plantain).
  5. Place parchment paper on another baking tray and lay out plantains. Spray with just coconut oil and put into the oven when you take out the delicata squash to flip.
  6. Place both the squash and the plantain into the oven for another 20 minutes until browned on the edges. You will need to flip the plantains after 10 minutes to brown on both sides.
  7. While they are cooking, dice peppers. Place spinach into a bowl and add peppers.
  8. Once the squash + plantains are baked, take out of the oven to cool for a few minutes. While they are cooling, heat your Seeds of Change brown rice/quinoa packet or reheat your already cooked brown rice or quinoa. Add ¼ cup to the green bowl.
  9. Add squash and plantains to the bowl. Top with a dollop of guac or avocado mash and drizzle with avocado oil. Enjoy!
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Hope you enjoy this bowl as much as I do!

With Health + Happiness Always,
Jax

PS – Interested in building a healthy lifestyle but don’t know where to begin? Join me in my 6 Week Nutrition 101 Group Program launching on Monday, February 17th. Email me with any questions!