Avocado Smoothie

Serves: 1-2

1/2 of a large avocado
1 1/2 cups cold Almond milk
1 tsp coconut sugar

Direction

1. Peel and remove seed from avocado.

2. Add all ingredients into the blender, and blend until smooth.

3. Serve with a few cubes of ice, and enjoy.

Gotcha Burger

Serve: 4

Living Better Cafe says: Going meatless is healthy, and you don't have to be, Vegetarian or Vegan. The taste of this healthy burger is: so tender and juicy the way a veggie burger should taste.

3 Tbsp. - 1/2 tsp. Quinoa
3 Tbsp. - 1/2 tsp. Minced garlic
1 Tbsp. - 1- 3/4 tsp. Minced onions
3 Tbsp. - 1/2 tsp. Minced bell peppers
1/3 C. - 1 Tbsp. Water
1/3 C. - 1 Tbsp. Bread crumbs
2 Tbsp. - 1- 1/4 tsp. Olive oil
3/4 (15 oz.) Can black beans, rinsed and drained (you can also use fresh, cooked beans)
3/4 (15 oz.)  Can corn, rinsed and drained (you can also use fresh, cooked corn)


Direction

1. Bring the quinoa and water to a boil in a saucepan. Lower heat to med-low, cover, and simmer until the quinoa is tender and the water has evaporated about 15 to 20 minutes.

2. Mash Black beans and corn with a fork leaving some whole in the paste mixture.

3. Mix quinoa, bread crumbs, bell peppers, garlic, and salt. Place into refrigerator until the mixture gets good and cold.

4. Form the mixture into parties.

5. Add olive oil to a med skillet.

6. Cook patties through, for 2 to 3 minutes on each side.

Note:

Placing the mixture in the refrigerator makes it easier to mold into patties.

Omega-Happy Smoothie

Serves: 1-2 (depending on cup size)


2 Tbsp. Flaxseed meal
1 C.Milk *you can use milk alternative. Like, almond, Soy, Rice.
1 C. Water
1 Banana (I used a spotted banana)

Direction:

1. Add in your banana, Milk, Water. Plus, your flax meal and plush the smoothie button, until everything is incorporate and enjoy.

Banana- Coconut Milkshake

Looking for a perfect get away, without spending a lot of money, and keeping you cool during this crazy summer heat. Katrina, has made this awesome beverage recipe, that will cool you straight down, from this crazy summer heat.

Serves: 1-2 (depending on the size of your cup)

2 C. Coconut flake's
2 Tbsp. Flax's meal
1 C.Milk *you can use milk alternative. Like, almond, Soy, Rice.
1 C. Water
1 Banana (I used a spotted banana)

Direction:

1. Place all ingredients, in the blender and press on the milkshake button, until all ingredients, has incorporated.

2. Enjoy!

Banana -Mango Smoothie

Nothing taste quite refreshing as this, Banana- Mango Smoothie.

Serve: 2

1 c. cubed peeled ripe mango

3/4 c. sliced ripe banana (about 1 medium)

2/3 c. Almond Milk

Directions:

1. In a blender, add in: Mango, Banana and milk.

2. Blend until smooth.

3. Pour into a cup and Enjoy!

Gluten free spaghetti

Living Better Cafe says: If you love spaghetti, you would love this recipe because it's made with a twist.

Serve: 4

Note: when cooking with gnocchi, you will need to pay close attention to the cooking process because this pasta will turn to mashed potatoes if not tend to.

2 boxes (12 oz.) Gnocchi (I used Cappello's brand because it's Paleo friendly, gluten-free, and grain-free.)

1 Jar (24 oz.) Spaghetti sauce, or Salsa ( I used Peach Pineapple Chipotle Salsa, it adds a twist of flavor.)

1 box (7.3 oz.) Veggie breakfast sausage, sliced and chopped into small pieces. (I used Hillary's Apple Maple Veggie Breakfast Sausage.)

1 Tbsp. Coconut oil

1 handful Spinach, chopped (* you can tear the spinach up.)


Pasta Directions:

1. In a medium-size pot, add the gnocchi to 3-4 quarts of water. And make sure it comes to a boil, stir gently. Be sure to keep the stirring process going, every 30 seconds until the pasta floats.

2. Remove the pasta away from the heat, and drain.

 Sauce Directions:

1. In a medium size fry pan, add coconut oil.

2. Once the pan is good and hot, add in breakfast sausage, and a few handfuls of spinach. And cook until, the sausage is browned, and the spinach has shrunken down.

3. In a small saucepot, add in your sauce. Plus your sausage and spinach mixture. Stir until everything becomes Incorporated.

4. .Add pasta and sauce to your plate. And enjoy.

Living Better Cafe would love to hear from you. So, do consider leaving your comments in the section down below. Please share this recipe among others, with your family and friends.

Tadpole Soup

Living Better Cafe, knows how cold the weather is. So, why not create this hot bowl of Tadpole soup. As this soup has, a unique spin on, Egg drop soup. But, made with, using poached eggs.

Serve: 5

5 c. Chicken broth, or vegetable broth
1-1/4 (oz.) Pkg. Seaweed
5 eggs
2-1/2 tsp. Crushed red pepper flakes
2 Tbsp.- 1-1/2 tsp. Rice wine vinegar
1 Tbsp. - 2 tsp. Course Himalayan salt

Directions:

Poached eggs:

1. Fill a medium size sauce pan with 2-3 inches of water, and allow the water to come, to a boil over high heat. Reducing the heat down to medium- low, pour in the rice wine vinegar and salt, and keeping the water at a light simmer.

Soup:

1. Add broth inside of a sauce pan, and crushed red pepper flakes, allow to come to a boil.

2. Add in poached eggs, and serve with seaweed.

Reese pieces Milkshake

If you enjoy the taste of "Reese cups", you will enjoy the taste of Reese's in your cup. And besides you would even notice the different's,as the creator, Katrina Smith, had made this, a total of three times because she loves the taste of Chocolate, and peanut butter together.

Serves: 1

1/4 cup Peanut butter ( You can use, almond butter)
1/4 cup Non-dairy milk ( I used soy-milk)
1 tsp. sugar ( you can use sugar substitute)
1 tsp. flax seeds
1 Tbsp. Cocoa powder

Direction:

1. Pour milk into the blender, and add in peanut butter, or almond butter, then add in sugar and flax seeds.

2. Press the milkshake button on your blender, until, everything is well incorporated together.

Green Tea Chocolate-Banana-Pear Milkshake

Why Living Better Cafe has yet another saving recipe, you are sure to love. So, why waste time, spending more money on a milkshake, you have no clue, to what's all inside. Spend le$$ on creating this milkshake, you know you're going to love.

Serves: 1

1/4 cup Green Tea
1/4 cup Non-dairy milk ( I used Soymilk)
1 tsp. Cocoa powder
1 tsp. Flaxseeds
1/4 cup Pear
1/4 cup Banana

Direction:

1. Pour both tea and milk into blender, then add in, the cocoa powder, pear, banana and flaxseeds

2. Press the smoothie button on your blender, until, everything comes incorporate together.

Green tea smoothie

Why spend double the price, on a smoothie, that you really do not know, what's all inside. This smoothie is much better, and cost less then, your regular smoothie, you're taste buds adore.

Serves: 1

1/4 cup Green Tea
1/4 cup Non-dairy milk ( I used Soymilk)
1 tsp. Sugar ( you can use sugar substitute)
1/4 cup fruit (optional)

Direction:

1. Pour both tea and milk into blender, then add in sugar.

2. Press the smoothie button on your blender, until, everything incorporate together.

Millet Loaf

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Adapted from: http://www.food.com/recipe/millet-loaf-4876?mode=us&st=true&scaleto=5

* Please consider reading what Gluten-Free Me has to offer Because Living Better Cafe cares so much about You!

Living Better Cafe says: This is right up Vegan alley, and its loaded with lots of vitamin's and minerals your body will need. So, move over Lentil's and please hold the meat on this one because this is a Vegan and Vegetarian Loaf. Why, you do not have to become a Vegan, nor Vegetarian to enjoy this dish.

Serves: 5

3⁄4 c. millet
1 7⁄8 c. water
1⁄4 tsp. salt (or to taste)
3⁄4 c. carrots, finely diced
1⁄2 c. celery, finely diced
1⁄2 c. onion, finely diced
1⁄2 clove garlic, minced
1⁄2 Tbsp. sesame oil
3⁄4 tsp. dill weed
1⁄2 tsp. dried thyme
1⁄2 c. Poppy seeds
1 1⁄2 Tbsp. all-purpose flour

Directions:

1. Rinse and strain the excess water from the millet, and put it in a medium-size saucepan with the water and 1/2 tsp salt. Cook, placing the lid slightly on the pan, over medium heat for about 20 minutes, or until soft; the millet should absorb all the water in the pan.

2. Saute the vegetables in sesame oil until onions are translucent. Adding in the seasonings.

3. combine together the cooked millet and the veggies together, with the poppy seeds.

4. Adding in 3 tbsp flour to the millet mixture, and blend until completely incorporated.
5. lightly grease and flour the loaf pan. Pressing the mixture into the pan, and bake at 400 F for one hour (45 minutes if the millet is still warm when you put it into the pan).

6. Once the loaf is complete, allow to cool for about 10 minutes before serving.

Vegan Pizza

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* Please consider reading what Go Vegan has in store, for you.

Living Better Cafe wants to, welcome you to Go Vegan were every Saturday throughout this Summer season. And Living Better Cafe know's your taste bud's will be singing a Veggie tone. So, Katrina hope's you enjoy this recipe down below.

Living Better Cafe says: Tomato sauce move on over because there is another vegetable taking over this pizza.

Serves: 2

* Pictures will be coming soon near you.


2 Tortilla wraps
1 15 oz. hummus
1 c. button mushrooms, Chopped
1/3 c. red onions,Chopped
1/3 c. bell pepper, sliced
1/2 tsp. fresh basil
1/2 tsp. fresh oregano
1/2 tsp. garlic powder
1/2 c. vegan cheese
Crushed red pepper flakes

Direction:

1. Heat oven to 400. Spread the hummus and place the cheese on the tortilla wraps, and add the rest of the ingredients.

2. Allow to bake for ten minutes, or until the cheese begins to melt.

Vegan taco bowl

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* Please consider reading what Go Vegan has in store, for you.

Living Better Cafe wants to, welcome you to Go Vegan were every Saturday throughout this Spring season. And Living Better Cafe know's your taste bud's will be singing a Veggie tone. So, Katrina hope's you enjoy this recipe down below.

Vegan taco bowl

Serves: 4

* Pictures will becoming near you soon

Who loves tacos? Living Better Cafe knows you do, and you do not have to feel like eating tacos are just for meat eaters because they are not. Especially, this taco recipe will have you going back for more.

Build-a-bowl

4 Tortillas
non-stick cooking spray

Salad

1/4 cup and 2 tablespoons almonds, blanched and slivered
1/2 pound spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1 tablespoon toasted sesame seeds
1-1/2 teaspoons poppy seeds
1 cup frozen corn kernels
5/8 avocado - peeled, pitted and diced
5/8 red bell pepper, chopped
1-1/4 tomatoes, chopped
4 green onions, thinly sliced
1/2 (16 ounce) package extra-firm tofu, drained and diced
1 cup snow peas, trimmed
2 small carrots, grated
1/3 cup chopped fresh cilantro (optional)

Build-a-bowl directions:

1. Preheat oven to 375.

2. Heat tortilla's until they become warm. Coat each side of the tortilla's with cooking spray. Turn a muffin tin upside down. Placing a tortilla in the space between 4 cups to form a bowl shape.Bake until the bowls become firm and start to brown, about 15 minutes. Transfer to a wire rack to cool.

Salad directions:
1. Toss all the vegetables together, and serve inside the tortilla bowl.

Apricot-Plum Smoothie

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Serves: 1

This Smoothie has nothing on any restaurant. Especially, if you're looking for a smoothie that can pack a punch, and is filled with tons of vitamins that will give you an extra boost. You have chosen the right Smoothie.

1/2 c. Apricot, Chopped and pit removed
1/2 c. Plum,Chopped and pit removed
1/2 c. milk ( you can omit the dairy, if you are a vegan/ vegetarian)
1 1/2 tsp. Sugar

Direction:

Place the Plum, Apricot and Milk in the blender, and push the Smoothie button, until ingredients are completely blended together well.

Veggie burger slaw style

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* Please consider reading what Go Vegan has in store, for you.

Living Better Cafe wants to, welcome you to Go Vegan was every Saturday throughout this Spring season. And Living Better Cafe knows your taste buds will be singing a Veggie tone. So, Katrina hopes you enjoy this recipe down below.

Serves: 1

* Picture will be coming soon near you

1/8 c. carrot, Julienne
1/8 c. head of cabbage, shredded
1/8 c. broccoli stem, Julienne *( save the head of the broccoli because they can become apart of a different meal.)
1/8 c. zucchini, Julienne
1 Tbsp. & 1 tsp. Cole slaw dressing
2 pieces of bread

Direction:

1. In a small mixing bowl blend together all the ingredients, except the bread.

2. once all the ingredients have been mixed together, its time to add mixture on one slice of bread, covering the slice of bread completely.

Banana Cherry Milkshake

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* Please consider reading what Table # 5 has to offer because Living Better Café Presents... Coffee Talk cares so much about you!

Living Better Café Presents...Coffee Talk wants to welcome you to, Table # 5 were every Wednesday of the week there will be a healthy restaurant-style recipe posted. Living Better Café Presents...Coffee Talk says: Why spend more on restaurant dishes? when you can make them at home.

Today Living Better Café Presents...Coffee Talk is coming to bring you an out of this world recipe, that will have you rethinking about never stepping, your foot in another restaurant door again. So, Grab your cooking gear and lets begin.

Serves: 1

This Milkshake has nothing on any restaurant. Especially, if you're looking for a Milkshake that is boost with tons of vitamins that will give you a lot of energy.

1/2 c. Banana
1/2 c. Cherries (if cherries have pits in them remove them, before placing them inside the blender)
1/2 c. milk ( you can omit the dairy, if you are a vegan/ vegetarian)
1 tsp. flax seeds
1 1/2 tsp. Sugar (Coffee Talk has omitted the sugar, when making this recipe. But, Katrina enjoyed it a lot as this is another beverage that filled her up.)

Direction:

Place the Banana, Flax seeds and Milk in the blender, and push the Milkshake button, until ingredients are completely blended together well.

Spinach Pie Bites

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*Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe is here to, bring you one of Katrina's all time favorite dishes. As Katrina would once again share a story with you. Why take it away Katrina. I do not mind if I do Living Better Cafe.

Here I go again follower, My name is Katrina, as you can see that I am the person behind the computer typing way daily making sure that, I have your post ready to read when you hop on your computer. So, I have a little story to tell about this recipe here because this recipe goes back to the year, I want to say 1994 or 1993 either one is good. I was in high school with my class in the kitchen, getting ready to prepare this yummy recipe. As one of my teachers and a classmate was in the kitchen making this dish, I of course was eating and talking about how good this dish was, that I wanted to make this for dinner. So, my teacher wrote note on the recipe that she handed out to everyone in the class. As the note read: Mrs. ? today in class Katrina and Chris made this recipe, and Katrina would like to make this at home. So, that same day I got my wish, I made spinach pie for dinner. Okay Living Better Cafe, I am so excited to handed it back to you.

Thank you Katrina! Living Better Cafe is back and is here to bring you Katrina's favorite dish "Spinach Pie". Now let's make that "Spinach pie bites".

Serves: 10 1/2 dozen

Adapted from: http://www.whatscookinchicago.com/2010/09/spanakopita-bites.html

1 egg, lightly beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 c. (8 oz.) crumbled feta cheese
1 c. (8 oz.) 4% small-curd cottage cheese
1 c. mushrooms, chopped
3/4 c. Margarine, melted
16 sheets phyllo dough (14x9 inch size)

Directions:

1. Preheat your oven to 350. In a large mixing bowl, mix in egg, spinach and cheeses. using a pastry brush, Brush the inside of your baking pan with Margarine.

2. Place one sheet of Phyllo dough inside the prepared baking pan; and brush with margarine. Layering with seven more sheets of phyllo dough. Spread top with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter. (If you have any phyllo dough left over covered with plastic wrap and a damp towel to prevent the dough from drying out.

3. Bake for 35- 45 minutes or until golden brown.

Fruit salad with Millet

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* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Go Vegan were every Saturday throughout this Spring season. And Living Better Cafe know's your taste bud's will be singing a Veggie tone. So, Katrina hope's you enjoy this recipe down below.

Serves: 4

We all know how good it is to have your fruits and your protein too. But, I bet you never thought to actually combine the two. Why that's okay because you can with this recipe. And we are tossing away the can, and going fresh. So, no worries here. Your brave right? I know you are Go Vegan!

* Pictures will be coming soon near you.

1 c. Millet
1 c. Blueberries
1 c. Strawberries
1 ripe Mango
1 c. apples, chopped and cored ( I prefer the Honey crisp, they are super sweet and tasty)
4 Tbsp. raw cashews * (omit if you have any allergies to tree nuts)
2 tsp. fresh chopped mint

Directions:

1. Cook millet for thirty minute, and set aside to cool for 10 minutes and fluff using a fork.

2. In a large bowl combine all the fruit and toss gently, and serve with your favorite dressing.

Hot & Spicy Chick Peas

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* Please consider reading what secret ingredient fix has to offer because Living Better Cafe Presents..Coffee Talk cares so much about you!

Living Better Cafe Presents...Coffee Talk wants to welcome you to, secret ingredient fix were every Thursday of the week there will be a secret ingredient fix recipe post, waiting to serve you, and Living Better Cafe Presents...Coffee Talk says: The secret is finally out of the bag, and you're going to enjoy every last swallow.

Today Living Better Cafe Presents...Coffee Talk is coming to bring you a recipe that, you never knew exist by revealing the Top secret ingredient, and Living Better Cafe Presents...Coffee Talk knows you are going to enjoy every secret that been reveled.

But, before Coffee Talk lets the secret out, Katrina has a story she wants to share. Why take it away Katrina. Why I do not mind if I do.

Welcome yet again to another Secret Ingredient fix post, this post that Coffee Talk will be posting about has to do with one of my favorite food researcher, his name is Todd Wilbur, I know some of you may or may not have heard of him. Well he is, the author Top Secret Recipe books. Todd Wilbur has been out there for some time now, and the first time, I came across him, I was sitting in my living room with the remote in my hand. I was flipping through channels, when I struck by what was on the Food Network channel. So, I of course stop flipping through channels and watched what Wilbur was making. Now I can not remember exactly what he was making. But, I will say this: Wilbur has a lot of tricks up his sleeve's, and I honestly do not know how he does it. What he does is remake your favorite restaurant meals, so that you can enjoy them without spending a lot of money for the dish. May that is so what like me--to some degree, I believe. So, I will hand it back over to Coffee Talk and before I go, I want to say: "Know your food before taking the first bite."

Thanks Katrina for sharing yet another story with your follower, As Coffee Talk enjoys hearing food related stories. Why speaking of stories, Coffee Talk has a recipe to share with you all, and it's a spin on "Beer nuts". Coffee Talk will be using Chickpeas because there are a lot of people who live with tree nut allergies, and that's not fun. So, with that said here goes the recipe.

Hot & Spicy Chick Peas

Adapted from: http://www.foodandwine.com/recipes/spiced-chickpea-nuts

Serves: 3 1/2 cups

1 lb. dried chickpeas, soaked overnight and drained
Course Himalayan salt
1/4 c. E.V.O.O
1/2 c. nutritional yeast
2 tsp. sriracha powder
1/2 tsp. Cayenne pepper

Directions:

1. In a large cast iron pot, cover the chickpeas with 2- inches of water and bring to a boil. let simmer over low heat. stir the chick peas, until peas become almost tender, about 1 hour and 15 minutes; add in more water as needed to keep the chickpeas covered. Add in a pinch of salt for the remaining 15 minutes of the cooking processes. Drain chickpeas, and let dry on a prepared baking sheet lined with a paper towel.

2. Preheat your oven to 425 line the baking sheet with parchment paper. In a large mixing bowl, toss the chickpeas with E.V.O.O. Add in the nutritional yeast,sriracha powder and Cayenne pepper and toss until completely covered well. Spread the chickpeas on the prepared baking sheet and season with salt. Bake for about 45 minutes, stirring the chickpeas a few times, until they are crisp.

Banana Milkshake

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*Please consider reading what Vegan has to offer because Living Better Cafe cares so much about you!

Living Better Cafe Presents...Coffee Talk wants to welcome you to, Go Vegan were every Saturday of the week there will be a kid-friendly recipe post. Living Better Cafe Presents...Coffee Talk says: What better way to kick-start, your Kids day with this Kid-friendly recipe post.

Today Living Better Cafe Presents...Coffee Talk is coming to you with this wholesome Kid-friendly recipe. Shh! your Kids do not need to know. Especially, if you're trying to get them to eat their veggies. Living Better Cafe Presents...Coffee Talk will have your kids saying: More Please! because Living Better Cafe Presents...Coffee Talk knows whats good for them, and you do too.


Serves: 1



You will never think about hitting another restaurant, for another Milkshake again after you taste this yummy Milkshake.

1/2 c. Banana
1/2 c. Almond milk
1 1/2 tsp. Sugar (L.B.C has omitted the sugar, when making this recipe.But, Katrina enjoyed it a lot as it really fulled her up.)

Direction:

Place Banana's and Milk in the blender, and push the Milkshake button, until ingredients are completely blended together well.