Kelly LeVeque 'Body Love Every Day' Recipes

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Roasted Black Bean Vegan Burgers 

Ingredients

  • 1 tablespoon avocado oil 
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin 
  • 1 1/2 teaspoons smoked paprika 
  • 3 garlic cloves, minced 
  • 8 ounces shiitake mushrooms 
  • 1 carrot, roughly chopped
  • 1 green pepper, roughly chopped
  • 1/2 yellow onion, finely diced 
  • 2 cups canned black beans, drained and rinsed
  • 2 tablespoons unsweetened organic ketchup
  • 1/2 cup walnuts 
  • 1/4 cup flax meal 
  • 2 cups packed spinach
  • 1/4 cup aquafaba or 2 flax eggs
  • 8 romaine, butter, or red-leaf lettuce leaf cups
  • Toppings of choice: avocado, tomato, grilled onion, sauteed sliced mushrooms, fried egg
  • Condiments of choice: sugar-free alternatives like Primal Kitchen ketchup, mustard, barbecue, or Thousand Island sauce 

Instructions

  1. Preheat oven to 400 F
  2. In a large bowl, whisk the avocado oil, chili powder, cumin, smoked paprika, and garlic. Add the mushrooms, carrot, green pepper, and onion and toss to coat. Spread the seasoned vegetables on a baking sheet and roast for 20 minutes (flipping at 10 minutes) to caramelize them and remove most of the water. 
  3. Meanwhile, spread the beans on a separate baking sheet and roast them along with the vegetables for 10 minutes, until they're dried out a bit (some will split open). 
  4. In a food processor, pulse the roasted vegetables with the ketchup, walnuts, flax meal, and spinach. Take care to not overprocess; you want the veggies in tiny chunks about the size of bread crumbs. 
  5. In a large bowl, combine the roasted beans, aquafaba, and vegetable-nut mix and hand-mix gently but thoroughly. Form the mixture into 4 patties. 
  6. Pan-fry the patties in a large skillet over medium heat for 4 minutes per side, until warm and set. 
  7. Wrap each burger in 2 lettuce leaf cups and add your choice of toppings and condiments. 
Chicken skewers

Coconut Tzatziki Chicken Skewers with Coconut Yogurt Tzatziki and Cucumber Salad 

Ingredients

  • 1 cup coconut milk 
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon pink Himalayan salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground turmeric 
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon chile flakes 
  • 8 to 10 ounces chicken breast, cut into 2-inch cubes (double the amount for leftoevers)
  • Coconut yogurt Tzatziki for dipping
  • Cucumber salad

Instructions

  1. In a medium bowl, whisk the coconut milk, lemon juice, salt, pepper, and spices. Add the chicken and stir to coat. Refrigerate for 2 to 4 hours. 
  2. When you're ready to cook, prepare your grill. 
  3. Skewer the chicken cubes and grill them for 10 to 15 minutes, rotating them regularly to cook all sides. 
  4. Serve the chicken with the tzatziki for dipping (or drizzle it on top) and with cucumber salad alongside. 

Coconut Yogurt Tzatziki 

Ingredients 

  • 1/2 large cucumber, grated
  • 1 cup coconut yogurt
  • 1/4 cup chopped fresh dill 
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil 
  • Pink Himalayan salt and freshly ground black pepper

Instructions

  1. Place the cucumber in a cheesecloth or thin towel and gently squeeze to remove some of the water.
  2. In a small bowl, stir all the ingredients together. 

Cucumber Salad 

Ingredients

  • 1 tablespoon avocado oil
  • 1 tablespoon white wine vinegar
  • Pinch of Pink Himalayan salt and freshly ground black pepper
  • 1/2 large cucumber, thinly sliced
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons chopped fresh dill 

Instructions

  1. In a medium bowl, whisk the avocado oil, vinegar, salt, and pepper. Add the cucumber, onion, and dill. Toss to coat. You can prepare and chill the salad for up to 2 hours before serving. 
Smoothie

Sun Butter and Jelly Swirl Fab Four Smoothie

Ingredients

  • Vanilla protein powder containing 20 to 30 grams protein
  • 2 tablespoons sunflower butter 
  • 2 tablespoons chia seeds
  • 1 to 2 cups unsweetened vanilla almond milk
  • 1/4 cup frozen red raspberries
  • 1/4 cup filtered water

Instructions

  1. Make the "PB": combine the protein powder, sunflower butter, 1 tablespoon of the chia seeds, and almond milk in a high-speed blender and blend to your desired consistency. Pour the mixture into a glass. Rinse out the blender. 
  2. Add the "J": place the raspberries, water, and remaining 1 tablespoon chia seeds in the blender and blend to your desired consistency. Pour the mixture into your glass. 
  3. Swirl the contents once with a spoon or metal straw. 

 

Cowboy skillet

Cowboy Skillet 

Ingredients

  • 1 pound ground beef
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder 
  • 1 tablespoon unsweetened organic ketchup
  • 1/2 tablespoon garlic salt
  • 1 (12-ounce) bag frozen organic cauliflower rice
  • 1 to 2 cups shredded or finely diced vegetables
  • 8 cups fresh spinach
  • 2 tablespoons nutritional yeast 

Instructions 

  1. Place the beef in a large skillet and cook over medium-high heat until browned and cooked through, 7 to 10 minutes, breaking it into smaller pieces with a wooden spoon as it cooks. Add the paprika, chili powder, ketchup, garlic salt, cauliflower rice, and vegetables (if using) to the meat in the skillet. Stir to combine and cook until heated through, 3 to 4 minutes. Add the spinach and cook until lightly wilted, 1 to 2 minutes. 
  2. For a cheesy flavor, sprinkle the nutritional yeast on top (if using) and serve.

 

Recipes courtesy of Kelly LeVeque