Street + Spice Magazine Vol.1

My vey FIRST issue of my magazine is here! In celebration of it, I want to offer this issue FREE to you, my street team, to say THANK YOU for supporting me. Each issue will have an exclusive recipe NOT featured on the blog as well as intimate event recaps and exclusive magazine offers for things to come for $1 an issue. Thank you for taking this journey with me! Cheers to plenty more issues to come and this delicious [King Crab Pasta] recipe on me.

Download your FREE copy here!

 

Homemade Granola Bars with API Protein Powder

Granola. A staple grain that is used by so many people all over the world. Whether it’s for breakfast with brown sugar and apples, inside a warm cookie with raisins, or in one of my favorite forms, a granola bar. Growing up with a hard working mommy, grabbing  breakfast on the go was her go-to for me. She always made sure I had something to snack on in the early mornings before school.

Now, as a grown up big kid (haha) I’ve grown my own love for making food and snacks from scratch. To be honest, granola bars was the first recipe I’ve ever blogged. So they have a special place in my heart. To up the ante this time around, I decided to add in some of the best protein powder I’ve ever come across. It’s from API and it’s a great protein supplement while the flavor match is true and smooth. Now my granola bars come with a kick! Affordable, tasty and a kick start to anyones busy day. Let’s jump into this simple and affordable recipe shall we?!

Ingredients:

  • 1/3 cup of chocolate brownie API Protein Powder
  • 1.5 cups of instant (raw) oats
  • 1 cup of trail mix of your choice. I used Crasin Trail Mix with almonds, peanuts, cashews, crasin’s and chocolate chips.
  • 1 tablespoon of cinnamon sugar
  • 1 stuck of unsalted butter
  • 1 cup of honey

Directions:

  1. Place your stick of butter and honey in a small pot to melt down on medium-low. Preheat your oven to 350.
  2. In a mixing bowl, combine your instant oats, trail mix, cinnamon sugar and API protein powder.
  3. Once the honey and butter is melted, add the wet mix to your dry and mix well.
  4. On a flat cookie sheet or oven pan place all your contents and molding into a giant square using a spatula.
  5. Set in the oven for no more than 10 minutes. This is so all of your nuts can get a little warm and soft, so when it’s time to cut them into bars, its a piece of cake!
  6. Remove your granola bars from the oven. Using the same spatula, make sure your mold remains in a square, rectangle shape, then throw the entire pan into the freezer to chill for another 10 minutes.
  7. Remove the pan and allow them to get closer to room temperature then frozen (if so). Using a pizza cutter, cut long, bar sized, strips horizontally and vertically to make the perfect granola bar.
  8. Wrap them individually with saran wrap and keep them in the fridge. so tasty so delicious. The fun thing about these is that you can change the ingredients as much as you like, cooking instructions stay the same.

Send me your favorite rendition of your recipe in the comments below, have fun with it and enjoy!

Coconut Curry Golden Potatoes

Potatoes or rice. Two of my favorite side dishes to any entree typically paired with a protein or double veggies. Most of the time I dedicate the savory to the main dish or veggies but why can’t we show some extra love to our starches? This time I got inspired to put a spin on my golden mini potatoes, heres how.

Ingredients: (serves 2-3)

  • mini golden potatoes (10)
  • 1 can of coconut milk
  • 2-3 tablespoons of curry powder
  • fresh chopped parsley
  • 1 table spoon of celery salt
  • 1/2 teaspoon of crushed red peppers
  • 1/2 teaspoon of minced garlic
  • table spoon shredded coconut

Directions:

  1. In a medium pot, empty your coconut milk and using that can pour half a can of water into your pot. Set to boil at medium heat.
  2. Cut down your potatoes at an abyss (angled) for longer slices of potatoes.
  3. Boil them for 7-10 minutes. once boiled, remove some of the liquid so that the potatoes have just enough to coat, reduce heat to low.
  4. Now add your curry powder, celery salt, garlic and red peppers. Stir gently so your potatoes don’t break. Add in your fresh chopped parsley and add more red peppers if you’re feeling spicy!
  5. Pair with a lemon grilled chicken, jerk shrimp or a delicious tandoori jackfruit! Need some inspo? Send me a message in the comments below!


 

Hearty Vegan Chili at the Grocery Outlet


Trying to spread the word on eating vegan can be difficult, especially in areas that aren’t exposed or used to it. I partnered up with the Grocery Outlet of Compton, a bargain market grocery store that sells the food you love and need at a lower price than the chained competitors. Shopping here is right up my alley. I live to make delicious food on a dime and keeping healthy is my main concern. Today i was blessed to pass out samples of my personal recipe for a warm and cozy autumn favorite, my vegan chili. Let’s get down to it shall we?
Ingredients: (serves 4-6)

  • Fine chopped small bag of baby Carrots
  • 2 fine chopped Celery sticks and 2 others whole
  • 1/2 White onion
  • Medium can of Diced tomato
  • 4 small cans of Kidney beans
  • 2 diced Sweet potatoes
  • 1/2 diced Butternut squash
  • 2 jalapeños (seeded and minced)
  • 1 shucked ear of corn
  • 2 table spoons minced garlic
  • 1 fine chopped red bell pepper
  • SPICES: kosher salt, black pepper, chili powder, crushed red chili flakes, sugar.
  • Tortillas
  • EVOO


Directions: 

  1. On a sauté pan brown whole baby carrots (10) half of your onion and celery sticks (2) cut into 3-4 inch pieces.
  2. Filling a large pot with water we are going to make homemade vegetable stock. Boil down your sautéed veggies with a can of crushed/ diced tomatoes adding a table spoon of salt and pepper.
  3. While the broth is cooking, this is the time you can use to chop, dice and slice all your veggies and strain your kidney beans from their liquid. Once your pot has come to a boil, strain the broth and remove the boiled veggies to purée in a blender (this will go back in your soup for your broth to be thicker).
  4. Before adding in your raw veggies, taste the broth for sodium and spice content. Now add in all other spices slowly at a time to your liking. Like extra heat? Throw more chili flakes or cayenne pepper! Like it sweeter? Add more sugar. Now it’s time to throw in all your veggies and beans.
  5. Let your soup come to a boil, stirring occasionally, then reduce heat to a low simmer. Let soup cook for another 20-30min. The slower the longer the better. Since there is no meat in your soup, feel free to taste test any time! Just don’t eat it all before dinner. Enjoy!
  6. Fry some pre sliced strips of tortilla for an extra crunch while staying vegan or cornbread if you want to be naughty!

Thanks to everyone who came out today at the Grocery Outlet in Compton! Was truly a pleasure meeting all of you and changing some of your minds to eating plant based meals on occasion from never! You’re awesome, see you all again next Friday!!