Nicobella Lifestyle Blog

Bok Choy, Pomegranate, Tangerine Salad with Sliced Almonds Posted on 24 Jul 17:51 , 0 comments

   

     Brighten up your Monday, or any day, with this snazzy summer salad! This blend of simple yet beautiful plant foods will be sure to fill your mouth with flavor, and your body with all the nutrients it is craving on these hot summer days! 


Salad:

  • Bok choy (rinsed and raw)
  • Tangerines
  • Pomegranate Seeds (fresh or frozen)
  • Sliced Almonds

Dressing:

  • 3 Tbsp Lemon Juice
  • 1 tsp agave nectar

 

 

 

 

 

 

Addie Dulaney Majnaric is a recent graduate of West Virginia University, where she received her dual Bachelor of Science degree in Exercise Physiology and Human Nutrition and Foods and minor in Strength & Conditioning. Addie recently finished her supervised practice rotations, and will be sitting for the RDN licensure exam this summer. She is very excited to begin helping people reach their happiest and healthiest selves through a vegan diet!

Addie has been vegan for 5 years, and promotes her recipes, love for animals, and nutrition journey on her blog: https://beansandblessingsblog.wordpress.com. In her free time, Addie enjoys running, creating vegan meals and baking, spending time with her husband Nathan and her best friend and sidekick, Kimba the rescue German Shepherd! 


Ingredient Spotlight: Blueberries! Posted on 19 Jul 18:00 , 0 comments

Summer is the season for a large variety of amazing fruits and vegetables, just like this week’s highlight: the blueberry! However, these powerful berries can thankfully be enjoyed all year round in their frozen form as well. But why exactly should these little gems be a part of your regular nutrition routine?

Blueberries are famously known for being a rich source of antioxidants, specifically from their deep blue pigments which come from the flavonoids known as anthocyanins. In a small serving of blueberries you will also be consuming several other phenolic compounds that add to the antioxidant powers of this amazing fruit!

   In one cup of blueberries you will be filling your body with:

  • 24% of recommended daily Vitamin C
  • 5 % of recommended daily B6
  • 36% of recommended daily Vitamin K
  • Minerals such as iron, calcium, potassium, magnesium, phosphorous, zinc, folate, beta-carotene, and many more!

There are many health benefits that are related to these nutrient packed berries. Blueberries are related to the maintenance of healthy bones due to their iron, phosphorus, calcium, zinc and magnesium content. The specific vitamin and mineral panel to blueberries also has shown to help prevent and treat heart disease and hypertension. The fiber found in blueberries, along with a healthy consumption of fruits, vegetables and whole grains, is linked to blood sugar management, healthy digestion, and even aid with weight loss. And if all of this wasn’t enough, the rich amount of antioxidants in blueberries has also been related to the prevention of several types of cancers, the decrease in growth rate of existing tumors, and improved/maintained mental health and brain function.  

Now that you are in the know about all the benefits of this beautiful plant, it’s time to add it to your nutrition routine! Several ideas on how to add these berries into your life are:

  • Blueberries in your morning green smoothie
  • Blueberries mixed in with your oatmeal with walnuts
  • Blueberry blender waffles (as seen on this week’s recipe post)
  • Blueberry whole grain muffins
  • Blueberries simply on their own or in a summer fruit salad

At Nicobella, we focus on the richest ingredients that are the most beneficial for your health as well as appealing to your tastebuds. So of course, blueberries made our must use list! Check out our Blueberry Almond Truffle, made with organic wild blueberries, unsweetened blueberry juice, and of course our already antioxidant rich 70% organic dark chocolate!

 

Addie Dulaney Majnaric is a graduate of West Virginia University, where she received her dual Bachelor of Science degree in Exercise Physiology and Human Nutrition and Foods and minor in Strength & Conditioning. Addie recently finished her supervised practice rotations, and will be sitting for the RDN licensure exam this summer. She is very excited to begin helping people reach their happiest and healthier selves through a vegan diet!

Addie has been vegan for 5 years, and promotes her recipes, love for animals, and nutrition journey on her blog: https://beansandblessingsblog.wordpress.com. In her free time, Addie enjoys running, creating vegan meals and baking, spending time with her husband Nathan and her best friend and sidekick, Kimba the rescue German Shepherd! 


Blueberry Blender Waffles! Posted on 17 Jul 18:04 , 0 comments

Waffles are a fun breakfast option, however, they typically are not very nutrient dense and made with processed grains and sugars. Because of this, they are seen more like a dessert than an healthy breakfast. So next time you are craving a pancake with abs, try these Blueberry Blender Waffles! They are a true game changer, filled with whole grain goodness, antioxidant rich berries, and a TON of flavor! Not to mention they are incredibly easy to make!

Ingredients:

  • 1 cup oat flour
  • 1 tbsp baking powder
  • ½ cup unsweetened applesauce
  • ¼ cup non-dairy milk
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • ¼ cup blueberries (fresh or frozen)

How to make: 

 Place all of your ingredients in your high speed blender and blend until smooth. Put the blue batter in your heated waffle iron and wait until they are ready to go! This recipe will yield around 2 large waffles. Feel free to double or triple the recipe for larger groups or for freezing to have a fun treat throughout your week!

Top them off with bananas and walnuts as show, with your favorite maple syrup, nut butters, or even one of our delicious munches like the Omega, Maple, or Coconut Munch!

Addie Dulaney Majnaric is a graduate of West Virginia University, where she received her dual Bachelor of Science degree in Exercise Physiology and Human Nutrition and Foods and minor in Strength & Conditioning. Addie recently finished her supervised practice rotations, and will be sitting for the RDN licensure exam this summer. She is very excited to begin helping people reach their happiest and healthier selves through a vegan diet!

Addie has been vegan for 5 years, and promotes her recipes, love for animals, and nutrition journey on her blog: https://beansandblessingsblog.wordpress.com. In her free time, Addie enjoys running, creating vegan meals and baking, spending time with her husband Nathan and her best friend and sidekick, Kimba the rescue German Shepherd! 

 


Ingredient Spotlight: Ginger! Posted on 12 Jul 18:00 , 0 comments

The saying of “not judging a book by its cover” surely applies to this peculiar looking root!! Ginger is a mysterious source of dietary fiber, Vitamin C, Vitamin B6, calcium, potassium, magnesium and phosphorus. Ginger also contains several inflammation fighting antioxidants such as gingerols, beta-carotene, capsaicin, caffeic acid, curcumin and salicylate. A study conducted at the University of Georgia even saw that the consumption of 2g of ginger root per day reduced exercise induced muscle pain/inflammation by up to 25%! Consuming ginger is also a long known remedy for nausea, with its phenolic compounds responsible for its ability to relieve GI irritation, and promote healthy digestion.

 


While its medicinal qualities are impressive enough, Ginger is also a favorite spice of many cultures  and used in a variety of recipes. Ginger can be eaten raw, made into a soothing tea, or consumed in its powdered or oil form. It is a delectable component in many Asian dishes, used in chutney, salad dressings and sauces. Ginger pairs perfectly with carrots and sweet potatoes, and of course … spices up your dessert game quite nicely too! 

You can experience the powerful flavors of ginger for yourself in our Ginger Green Tea Truffle and in our new Apple Crisp Power Bites

* * * * * 

Addie Dulaney Majnaric is a recent graduate of West Virginia University, where she received her dual Bachelor of Science degree in Exercise Physiology and Human Nutrition and Foods and minor in Strength & Conditioning. Addie recently finished her supervised practice rotations, and will be sitting for the RDN licensure exam this summer. She is very excited to begin helping people reach their happiest and healthier selves through a vegan diet!

Addie has been vegan for 5 years, and promotes her recipes, love for animals, and nutrition journey on her blog: https://beansandblessingsblog.wordpress.com. In her free time, Addie enjoys running, creating vegan meals and baking, spending time with her husband Nathan and her best friend and sidekick, Kimba the rescue German Shepherd! 


Ginger, Carrot & Potato Soup! Posted on 10 Jul 18:00 , 0 comments

Easy clean up, packed with nutrients, and delicious too! You can’t go wrong with this ginger infused carrot & potato soup! Put your carrots, onion, potatoes, garlic and ginger into a large pot. Cover them with water and cook until soft. Use an immersion blender, or put contents into a freestanding blender … blend until smooth. Next, add all contents back into your original pot and add your spices. Feel free to garnish with a little green onion or dash of paprika. Finally, sit back, relax, and enjoy the warm & nutritious goodness!

  • 8 carrots
  • 2 cloves garlic
  • 2 Tbsp fresh ginger
  • 2-3 potatoes
  • 1 white onion
  • Green onion to garnish*
  • ½ tsp cayenne pepper
  • 2 Tbsp soy sauce
  • 1 Tbsp curry powder
  • 1 tsp paprika

Addie Dulaney Majnaric is a recent graduate of West Virginia University, where she received her dual Bachelor of Science degree in Exercise Physiology and Human Nutrition and Foods and minor in Strength & Conditioning. Addie recently finished her supervised practice rotations, and will be sitting for the RDN licensure exam this summer. She is very excited to begin helping people reach their happiest and healthier selves through a vegan diet!

Addie has been vegan for 5 years, and promotes her recipes, love for animals, and nutrition journey on her blog: https://beansandblessingsblog.wordpress.com. In her free time, Addie enjoys running, creating vegan meals and baking, spending time with her husband Nathan and her best friend and sidekick, Kimba the rescue German Shepherd! 


Ingredient Spotlight: Peppermint Posted on 05 Jul 14:46 , 0 comments

Variety is the spice of life… or is it peppermint? This bright green herb is diverse in its uses and forms, as it can be eaten alone or added to recipes, made in to an oil for topical use, or even made in to a soothing tea! Did you know that peppermint contains antioxidants to fight inflammation, like with headaches and allergies? What about its ability to soothe respiratory infections and clear your sinuses? Or how about taking peppermint next time your stomach is upset, or if you suffer from Irritable Bowel Syndrome or gastric ulcers? Peppermint is also known for its ability to not only refresh your breath, but also your energy levels! 

It was simply “mint to be” to have this herb as the highlight of one of our Dark Chocolate Munch flavors, Peppermint Munch!  

Addie Dulaney Majnaric is a recent graduate of West Virginia University, where she received her dual Bachelor of Science degree in Exercise Physiology and Human Nutrition and Foods and minor in Strength & Conditioning. Addie recently finished her supervised practice rotations, and will be sitting for the RDN licensure exam this summer. She is very excited to begin helping people reach their happiest and healthier selves through a vegan diet!

Addie has been vegan for 5 years, and promotes her recipes, love for animals, and nutrition journey on her blog: https://beansandblessingsblog.wordpress.com. In her free time, Addie enjoys running, creating vegan meals and baking, spending time with her husband Nathan and her best friend and sidekick, Kimba the rescue German Shepherd! 


Stay Hydrated With This Mint Cucumber Watermelon Refresher Posted on 03 Jul 00:00 , 0 comments

At summer time celebrations, hydration is key! Whether it's the heat, choice of beverage, or being extra active, it is very easy to get dehydrated during the summer months. Don’t let dehydration put a damper on your plans! Try this refreshing water infusion with mint leaves, cucumber, and watermelon. It’s delicious, hydrating, and will be beautiful at the center of any 4th of July BBQ or picnic display!

 Ingredients

  • ½ cucumber
  • 6 mint leaves
  • 2 cups watermelon
  • 2 cups ice
  • ½ gallon water

Add to your favorite pitcher and sip all summer!  

Addie Dulaney Majnaric is a recent graduate of West Virginia University, where she received her dual Bachelor of Science degree in Exercise Physiology and Human Nutrition and Foods and minor in Strength & Conditioning. Addie recently finished her supervised practice rotations, and will be sitting for the RDN licensure exam this summer. She is very excited to begin helping people reach their happiest and healthier selves through a vegan diet!

Addie has been vegan for 5 years, and promotes her recipes, love for animals, and nutrition journey on her blog: https://beansandblessingsblog.wordpress.com. In her free time, Addie enjoys running, creating vegan meals and baking, spending time with her husband Nathan and her best friend and sidekick, Kimba the rescue German Shepherd! 

 


Ingredient Spotlight: Sunflower Seeds Posted on 28 Jun 09:23 , 0 comments

Great things can come in small packages, which is why we added the incredible sunflower seed to one of our creamy and decadent truffles, the Sunflower Butter Banana Truffle, and as a key plant-based protein ingredient in our Power Bites!

These tiny seeds are a great source of a variety of vitamins and minerals, plant-based protein,  fiber, and essential fatty acids. In ¼ cup of sunflower seeds, you could be nourishing your body with: ·  190 calories

  • 16 g fat
  • 6 g protein
  • 4 g fiber
  • 82% of Vitamin E
  • 70% DV of copper
  • 43% thiamine ·  34% of manganese
  • 34% of selenium
  • 33% of phosphorus
  • 28% of magnesium
  • 28% of Vitamin B6
  • 20% of folate
  • 18% of niacin

As you can see, within these tiny seeds hides the power of anti-inflammatory antioxidants with the ability to slow down or reverse cell damage. Vitamin E, and the B vitamins listed are also wonderful for cell regeneration and skin health! You can’t go wrong with these little guys … especially when they are perfectly paired with flavors from delicious bananas and 70% dark chocolate!

 

Addie Dulaney Majnaric is a recent graduate of West Virginia University, where she received her dual Bachelor of Science degree in Exercise Physiology and Human Nutrition and Foods and minor in Strength & Conditioning.Addie recently finished her supervised practice rotations, and will be sitting for the RDN licensure exam this summer. She is very excited to begin helping people reach their happiest and healthier selves through a vegan diet!

Addie has been vegan for 5 years, and promotes her recipes, love for animals, and nutrition journey on her blog: https://beansandblessingsblog.wordpress.com. In her free time, Addie enjoys running, creating vegan meals and baking, spending time with her husband Nathan and her best friend and sidekick, Kimba the rescue German Shepherd! 


Say YES to this "Tu-NO" salad Posted on 26 Jun 00:00 , 0 comments

This Tu-NO salad that will be a for sure lunch or weekend excursion go-to meal this summer!  Super simple, super delicious, and packed with nutrients, add to your favorite salad of greens and summer fresh veggies, or as the savory center to a sandwich or wrap. Make enough for one meal or for a week’s worth of lunches.

How to make: 

  • Soak 1-2 cups of raw sunflower seeds overnight or for at least 12 hours
  • Rinse the soaked seeds and put in your food processor
  • Add 2-3 chopped stalks of celery
  • Add relish, soy sauce, paprika, parsley, black pepper, dulse flakes to taste.
  • If you like a little spice, a squeeze of sriracha is also a nice addition to the mix!
  • If the mixture is dry and not smooth, add water 1 Tbsp at a time until you get your desired texture

                        … Blend away & enjoy

Addie Dulaney Majnaric is a recent graduate of West Virginia University, where she received her dual Bachelor of Science degree in Exercise Physiology and Human Nutrition and Foods and minor in Strength & Conditioning. Addie recently finished her supervised practice rotations, and will be sitting for the RDN licensure exam this summer. She is very excited to begin helping people reach their happiest and healthier selves through a vegan diet!

Addie has been vegan for 5 years, and promotes her recipes, love for animals, and nutrition journey on her blog: https://beansandblessingsblog.wordpress.com. In her free time, Addie enjoys running, creating vegan meals and baking, spending time with her husband Nathan and her best friend and sidekick, Kimba the rescue German Shepherd! 


Gluten Free Vegan Oatmeal Walnut Hemp Scones Posted on 18 Jun 19:03 , 0 comments

Are you a scone lover? What's awesome about scones is that you can enjoy them as an afternoon treat with a cup of tea or grab one for breakfast on your way out the door. What's even more awesome about these particular scones is that they are lower in sugar than traditional scones and high fiber, omega 3's, protein and healing phytonutrients. 

We added walnuts for extra crunch and nutrition but you can add pretty much anything you want — cranberries, blueberries, pecans or any other healthy ingredients you have in the fridge. 

They only take about 20 minutes total to make and once they are made they make a perfect quick grab and go breakfast or snack. 

Make sure to let us know what you think!

Ingredients

Dry

  • 1 3/4 c gluten free oats
  • 1 1/4 c brown rice flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 c chopped walnuts
  • 1/4 c hemp seeds

Wet

  • 2 Tbsp vegan margarine (we recommend Miyoko's Kitchen because it's palm oil free!)
  • 2 Tbsp vegetable oil (we used avocado oil)
  • 1/2 c unsweetened almond or soy milk
  • 1/4 c pure maple syrup
  • 1 tsp vanilla extract

How to make:

  1. Preheat oven to 425 degrees F. Spray cookie sheet with nonstick cooking spray or place parchment paper on a cookie sheet or use what we used — silicone molds (We love them! No sticking and cooks evenly.)
  2. Mix all dry ingredients together in a bowl. Whisk well so they are all blended. 
  3. On the stove top in a small pot, melt margarine. Add oil, almond or soy milk, maple syrup and vanilla and stir. 
  4. Once margarine is melted and wet ingredients are stirred together pour the wet mixture into the dry mixture. With a spatula mix the wet and dry ingredients together until it forms a dough like mixture (might have to use your bare hands a bit too!). 
  5. Flatten the dough onto a lightly floured surface and cut into 8-10 wedges or scoop with a spoon into silicone molds. Bake for 12-15 minutes. 
  6. Top it with your favorite nut butter or preserves. We blended pecans, maple, coconut oil and a splash of bourbon together to make a delicious maple bourbon pecan spread!

Enjoy!