Manitoba Harvest Hemp Hearts Review

You guys all know that I love snacks and toppings. I’m forever putting fun things on top of my yogurt and smoothies which is why I was so excited to participate in the Fit Approach campaign with Manitoba Harvest. I received a package of their delicious hemp hearts to try and I’m so glad I got these babies in my kitchen. They’re delicious! Because I’m a vegetarian, I look for ways to get my omegas and good proteins. I LOVE LOVE LOVE plant protein, so trying something new was exciting. 

Love this colorful packaging.
Love this colorful packaging.

 The first thing I notice about a product is the packaging. I’m a packaging nut. I love bright colors and I like seeing what the actual product looks like. This package looks fun and happy, no? I love the name of the product (I’m all about love and food), and I liked reading about the product on the packaging. I automatically knew the facts. Here’s what you can read on their website and on their packaging: 

 

Great tasting – Hemp Hearts have a slightly nutty taste, similar to a sunflower seed or pine nut.

Easy to use – Simply sprinkle Hemp Hearts on salad, cereal & yogurt, add to smoothies and recipes, or eat them straight from the package!

Nutritious – per 30 gram serving, Hemp Hearts contain 10 grams of plant-based protein and 10 grams of Omegas.

Hemp Hearts have more protein and omegas and less carbs than the same serving of chia or flax.

All of that makes me a happy girl! I tried some of them “straight-up” and they tasted like a milder sunflower seed. Keith even gave them a go! Then I decided how I’d prepare them. 

 

I did a lot of the “run of the mill” dishes with my hemp hearts. I sprinkled them on my cereal. I added them to oatmeal. I mixed them up with Coconut Yogurt and fruit and granola. All were delicious and satisfying! However, my personal piece de resistance was the avo-toast. 

10729299_746382468732404_1239935901_n
NOMZ!

Avo-toast makes me happy. It’s simple, it’s darn good, and it keeps me satisfied until 4th period when my kids leave me alone to eat lunch. 

With the Manitoba Harvest Hemp Hearts, I kicked my avo-toast up a few notches and boy am I glad I did. I took sprouted grain bread (if you’re not eating this…wait until you finish reading and then run to your nearest grocery store and buy in bulk), and toasted it. I mashed my avo and topped with nutritional yeast AND hemp hearts. 

Let your tastebuds rejoice in the magic! The flavor of the hemp hearts and the nooch compliment one another. It’s a creamy, cheesy, nutty blast of flavor. I was full and felt amazing. I loved using the hemp hearts to add a bit of crunch to the toast and avo-mix. So delicious!

The best part of all of this is you guys get a deal, too! Manitoba Harvest is offering 20% off of your purchase when you use the code HHSweatPink14. Happy shopping! What hemp hearts recipes might you try? 

Editor’s Note: The product(s) featured in this post were provided by a representative of the company named in this post for editorial consideration. I was not in any other way compensated for this post. All reviews are 100% honest and of my own opinion.

Quinoa Black Bean Burger (It’s Vegan!)

burger
It might not look too crazy, but this baby is bursting with flavor!

This summer has given me so many creative eating experiences! Keith and I have been entertaining often, and when it’s a smaller crowd we like to turn up the hipster heat and make our own veggie burgers. After trying three different recipes (and me sampling them), we finalized and tweaked this simple quinoa-based burger with some chili pepper and sun-dried tomatoes.

Quinoa Black Bean Burgers
Serves 8
Write a review
Print
208 calories
38 g
0 g
3 g
9 g
1 g
96 g
316 g
4 g
0 g
2 g
Nutrition Facts
Serving Size
96g
Servings
8
Amount Per Serving
Calories 208
Calories from Fat 22
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 316mg
13%
Total Carbohydrates 38g
13%
Dietary Fiber 5g
20%
Sugars 4g
Protein 9g
Vitamin A
2%
Vitamin C
3%
Calcium
9%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup quinoa
  2. 1 small onion, finely chopped (1 cup)
  3. 6 oil-packed sun-dried tomatoes, drained and finely chopped (¼ cup)
  4. 1½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
  5. 2 cloves garlic, minced ( about 2 tsp.)
  6. 1 tsp. chili powder
  7. 8 whole-grain hamburger buns
  8. Salt and pepper to taste
Instructions
  1. Stir together quinoa and 1½ cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1½ cups cooked quinoa.)
  2. Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in ¾ cup black beans, garlic, steak seasoning, and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
  3. Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining ¾ cup black beans. Season with salt and pepper, if desired, and cool.
  4. Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (½ cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
Notes
  1. Instead of cooking the burgers as mentioned above, you can also bake for 10 minutes on each side and then grill for 10 on your grill for a smokey flavor.
beta
calories
208
fat
3g
protein
9g
carbs
38g
more
Curls.nu http://curls.nu/

We make these all summer long. They’re easy, cheap, and they hold together nicely. I top mine with some grilled vidalia onion and a little bit of lettuce. Do you eat veggie burgers? Have you ever made your own?

Skinny Vegetarian Lasagna

I made this recipe for Easter Sunday dinner at Keith’s house so we could all have a healthy serving of veggies to accompany the usual Italian Easter fare (ham which I never eat, and a roast and potatoes). This recipe is virtually guilt free and can be tweaked with any veggies that you want. Though the ones I chose below have a nice pop of color and a great flavor palette! At approximately 135 (I would round to 200), calories per piece, everyone’s happy!  

Skinny Vegetarian Lasagna
Serves 10
Write a review
Print
Cook Time
45 min
Cook Time
45 min
135 calories
16 g
33 g
5 g
6 g
2 g
182 g
474 g
6 g
0 g
3 g
Nutrition Facts
Serving Size
182g
Servings
10
Amount Per Serving
Calories 135
Calories from Fat 48
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 33mg
11%
Sodium 474mg
20%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
10%
Sugars 6g
Protein 6g
Vitamin A
24%
Vitamin C
119%
Calcium
9%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp. garlic
  2. 2 yellow squash
  3. 2 green Italian squash
  4. 2 red bell peppers
  5. 1 c. baby spinach
  6. 1 container fat free ricotta cheese
  7. 1 egg
  8. 1 c. fat free shredded mozarella
  9. 4 c. marinara sauce
  10. 1 package lasagna noodles
  11. cooking spray
Instructions
  1. Bring a pot of water to a boil for the noodles. Meanwhile, begin by sauteing the garlic with about 2 tbsp of olive oil. Let the garlic brown slightly and throw in your chopped veggies. I added in some Italian spices for flavor. Cook until tender and remove from heat. Cook the lasagna noodles and lay out on foil as they finish. You will want them to be more on the al dente side so they can withstand baking.
  2. In another, small bowl, chop your spinach and mix with ricotta and the egg. Set aside.
  3. Assemble your lasagna in the following manner: spray 9x13 pan with cooking spray, spread a thin layer of sauce on the bottom of the pan. Lay down a lasagna noodle. Spread with ricotta mixture, spread with veggie mixture, spread with more sauce, and place noodle on top. Continue with ricotta, veggies, sauce, and noodle until complete. Top with 1 c. mozzarella. Bake at 375 covered for 30 minutes. Remove foil and bake for the remaining 10 minutes until cheese is melted and golden brown.
beta
calories
135
fat
5g
protein
6g
carbs
16g
more
Curls.nu http://curls.nu/

Christine’s Going Cruelty Free

For the past few months something has been in the back of my mind: animals. All kinds! Cute little kittens, chubby bunnies, and fluffy little ducklings. It started when I read a proposal request and learned about a faculty member’s research proposal that would involve animals. 

I was bothered by it and I can’t quite place my finger on WHY I was bothered by it, but it  just wasn’t sitting right with me. 

Fast forward to last week. I’m a professor who is stuck in the snow, hasn’t seen her students in a week, and has nothing better to do than waste time on the Internet, do Yoga in the living room, and experiment with baking recipes. Surfing the net allows me to catch up with some amazing blogs and I immediately felt inspired by my fellow beauty and lifestyle community. To do what, exactly? To pledge to use only cruelty free cosmetics and household items. I can’t stop a faculty member from doing research that I don’t agree with, and I can’t overhaul the lives of everyone around me, but as a beauty product enthusiast, I can stand to look good while practicing some good old fashioned ethics. As I mentioned on Facebook, my lip gloss shouldn’t double as a torture device. didn’t sit right with me. I chalked it up to my humanities background (we don’t often use animals for ANYTHING involving our research interests) and let it lie. Until…that uncomfortable feeling started poking at my mind a few weeks later. 

Because I’m often impulsive, I immediately overhauled my makeup and nail polish first. Thankfully, I had a lot of great cruelty free brands already in my possession! Turns out, too, that during the move a lot of my nail polish separated and got really icky. So, though a lot of my former products were thrown away, it wasn’t a complete waste. My train case is much more organized, my nail polish station in my office is looking great, and I’m having fun replacing household products with new, cruelty-free options as I need to replenish. (I refuse to throw out products that are half full like mousse and toothpaste since if there’s anything more unethical than animal testing for the sake of beauty, it’s WASTE!) 

My animal friendly paper products are en route to the house (tissues, toilet paper, and paper towel), and I’m listing and researching household cleaners and laundry products to purchase once what we have runs out. I feel really good about my decision, though I know it’s going to be a challenge. Here’s to learning, looking good, and doing good! 

Healthy Breakfast Pumpkin Muffins

 I had a weird craving for pumpkin ANYTHING the other day. Probably because I’m really missing the holiday season! However, I’m allergic to Ginger (bummer…not), so come October, I really can’t partake of the pumpkin party that everyone else gets invited to. Pumpkin pie spice is just as guilty, so I had to master my own concoction of fall flavor spices so I too could participate in the fun. I may be biased, but I think these pumpkin breakfast muffins beat out anything Starschmucks or Pantera Bread could try to offer me. Added bonus? These babies are only 160 calories and have loads less sugar (again…experimenting is a necessity) than the chain bakeries in the area. Guilt free? Allergen free (for me, at least–you betcha!), and full of flavor? Would I lie to you?

Pumpkin Crumb Breakfast Muffins
Serves 14
Dairy free, oil free, low-sugar, full of flavor pumpkin crumb protein muffins!
Write a review
Print
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
160 calories
33 g
2 g
1 g
4 g
1 g
81 g
185 g
11 g
0 g
0 g
Nutrition Facts
Serving Size
81g
Servings
14
Amount Per Serving
Calories 160
Calories from Fat 13
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 2mg
1%
Sodium 185mg
8%
Total Carbohydrates 33g
11%
Dietary Fiber 2g
8%
Sugars 11g
Protein 4g
Vitamin A
82%
Vitamin C
2%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 1/2 c. whole wheat flour
  2. 1/2 c. rolled oats
  3. 1 tsp. ground cloves
  4. 1 tsp. ground nutmeg
  5. 1 tsp. ground cinnamon
  6. 1 tsp. baking powder
  7. 1 tsp. salt
  8. 1 1/2 c. pumpkin puree
  9. 1/4 c. white sugar
  10. 1/4 c. brown sugar
  11. 1/2 c. unsweetened applesauce
  12. 3 egg whites
  13. 1 tsp. vanilla extract
For the topping
  1. 1/8 c. brown sugar
  2. 1 tbsp. butter
  3. 2 tbsp. rolled oats
  4. 1 tbsp. flour
Instructions
  1. Preheat oven to 350 degrees and line your muffin pan.
For the muffins
  1. Combine flour, oats, spices, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, sugars, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Pour into muffin tins.
For the topping
  1. Beat brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
  2. Top muffins with the mixture and bake until toothpick comes out clean. About 20 minutes. You may add more time if needed.
beta
calories
160
fat
1g
protein
4g
carbs
33g
more
Curls.nu http://curls.nu/