Welcome!

Welcome!

Hello, and welcome! My name is Mary Beth Mannino and I am a health and wellness enthusiast – it’s so nice to meet you!

Here at Be Well with MB, my goal is to inspire and help you to live your best life, both on and off of your plate.  Throughout this site, you’ll find tips on health, fitness and wellness, plant-based recipes, good–for-you drinks, and so much more!

Feel free to reach out to me directly with any questions or comments – I’m happy you’re here!

Be Well,

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Chocolate and Peanut Butter Cups

Chocolate and Peanut Butter Cups

❤️ Happy Valentine’s Day! ❤️

Whether you’re single or in a relationship, I hope the love that you’re feeling today starts with the love that you have for yourself. A lot of people refer to Valentine’s Day as “Single Awareness Day” and I just wanted to mention that if you’re single this Valentine’s Day, that’s awesome. No really, it is. Take this time to focus on yourself and what it is that you DO want in a relationship / boyfriend / girlfriend / spouse. Get clear on that. You deserve to be with someone who loves you the way that you want and need to be loved, and if you’re not with that person today, that’s okay! Who knows what tomorrow has in store for you.

Today I wanted to make a sweet little treat and the first thing that came to my mind were chocolate and peanut butter cups. And, since it’s Valentine’s Day, what better way to celebrate than with heart-shaped goodies?! To make this recipe even sweeter, I’m using my absolute FAVORITE peanut butter and chocolate products from the AMAZING brand, Nuttzo! If you haven’t heard of them, you need to check them out ASAP. They take healthy to an entirely different level with their products. Today I’m using their Organic Peanut Pro Smooth and their Organic Power Fuel Chocolate. Here are a few reasons I’m loving Nuttzo this Valentine’s Day:

Organic Peanut Pro Smooth:

  • Part of the ORIGINAL multi-nut and seed butter family ❤️
  • There are no added sugars or palm oil ❤️
  • It’s high in omega-3 and protein ❤️
  • It’s vegan, non-dairy, soy-free and paleo friendly ❤️
  • Only 1 gram of sugar per serving (2 TBS) ❤️
  • Ingredients: Organic peanuts, organic cashews, organic almonds, organic flax seeds, organic brazil nuts, organic hazelnuts, organic sunflower seeds, Celtic sea salt. ❤️

Organic Power Fuel Chocolate

  • The first Paleo chocolate nut butter ❤️
  • Peanut and soy-free ❤️
  • Organic, Paleo-friendly dark chocolate ❤️
  • No added sugars or oils ❤️
  • Only 2 grams of sugar per serving (2 TBS) ❤️
  • Vegan-friendly ❤️
  • Organic, gluten-free, Non-GM  and B-Corp certified ❤️
  • Ingredients: Organic cashews, organic almonds, organic brazil nuts, organic flax seeds, organic chia seeds, organic hazelnuts, organic pumpkin seeds, organic chocolate, Celtic sea salt. ❤️

 

Let’s get to the recipe! For our heart-shaped chocolate and peanut butter cups, we will need:

  • 1 heart-shaped muffin tin (I got this one at Target!)
  • 1 cup of Nuttzo’s Organic Peanut Pro Smooth
  • 1 cup of Nuttzo’s Power Fuel Chocolae
  • 2 TBS of coconut oil, divided

 

Directions:

  • Place your cup of peanut butter and cup of chocolate into two separate microwave-safe measuring cups.
  • Add one TBS of coconut oil to each measuring cup, stir to combine and then warm up in microwave until peanut butter and chocolate are melted and easy to pour.
  • Spray your muffin tin with a non-stick spray and pour a first layer of your peanut butter or chocolate into each cavity. I alternated between peanut butter and chocolate! So, every other heart, I would switch up between peanut butter and chocolate.
  • Once you have your first layer down, pop your tray into the freezer and freeze for 20 minutes.
  • For your second layer, switch up what you flavor you used the first time around. If you used peanut butter for your first layer, add chocolate as your second layer and vice versa.
  • Once your second layer is complete, freeze for another 10 minutes.
  • Lastly, add your final layer with the first layer you started with.
  • Freeze for at least one hour (I froze mine overnight).
  • Once frozen, carefully slide a knife down the side of each heart to pop them out of the tin.
  • Serve immediately and enjoy!

 

 

 

PS: Happy Valentine’s Day to my #1 valentine! Love you, handsome!

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And a happy FIRST Valentine’s Day to my other little love bug!

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Be Well,

MB

Taco Tuesday: Raw Soft Tacos

Taco Tuesday: Raw Soft Tacos

Happy #TacoTuesday, friends! I hope your week is off to a great start. : )

Lately I’ve been craving raw foods, which is weird because normally in the cold months here in Michigan, the only foods that sound good to me are warm comfort foods! Maybe it’s the periodic days of sunshine we’ve had recently, but nevertheless, I felt inspired to make some raw soft tacos today!

These tacos are great because they come together really quickly and satisfy my taco cravings without making me feel super heavy / full after eating them. Plus, I had been wanting to try raw coconut wraps for a while now and this seemed like the perfect opportunity to do so! You might think that coconut and tacos are a strange combination, but the wraps barely have any flavor and when mixed with the other ingredients, you really can’t taste any coconut. I used Nuco’s Organic Coconut Wraps and they’re a great gluten-free and grain-free alternative to bread and tortillas.

For today’s tacos, we have:

  • 1 coconut wrap
  • 2 TBS of guacamole (I had Hope Food’s Spicy Green Chili guacamole)
  • 1 cup of raw pecans, soaked for at least one hour. You can also use walnuts (preferred) or even cashews here instead — I just had some raw pecans I wanted to use up!
  • 1 TBS of garlic powder
  • 1TBS of chili powder
  • 2 tsp of ground cumin
  • 1 tsp of paprika
  • S + P to taste
  • 1/4 of a green bell pepper, sliced
  • 1/4 of a red bell pepper, sliced

 

Instructions:

  • Place a coconut wrap onto a cutting board and spread guacamole across surface of wrap.
  • For our taco “meat” today, we’re using pecans and spices that, once they’re assembled, really resemble meat. The idea behind soaking the pecans beforehand is that it softens them so that when you blend them up with the spices, they’re not super crunchy.
  • To make the meat, strain your pecans and pour nuts into a food processor or high speed blender. Add your spices and process until everything is combined and resembles a meat-like consistency. Taste and adjust seasonings as needed.
  • Sprinkle desired amount of taco meat over the guacamole (you’ll definitely have leftover meat if you’re just making one taco!).
  • Add in sliced bell peppers to one side of the wrap and then slowly fold the wrap, making sure that you’re pulling the peppers back and under the wrap as you fold (kind of like a burrito, I suppose!).
  • Cut in half and serve immediately! Enjoy!

What are you making for Taco Tuesday today?

Be Well,

MB

Taco Tuesday: Chipotle Red Bean Tacos

Taco Tuesday: Chipotle Red Bean Tacos

Happy #TacoTuesday, friends! I hope you had a wonderful weekend! Did you do anything fun for the super bowl? We had a crazy snowstorm on Sunday in Michigan, so my husband, pup and I just stayed in! It was perfect because I got some work done while “watching” the game (let’s be real…I was only there for the vegan nachos I made, the commercials and the halftime show).

Yesterday, I was wandering around Whole Foods in between my Monday commitments and as I was grabbing a salad at the salad bar, a vendor from Better Beans asked if I wanted to try some vegan bean dip. I of course said yes because #freefood, but I actually liked the product so much, I bought some! I tried their Roasted Chipotle Bean Dip which contains: red beans, water, onion, tomatillo, apple cider vinegar, olive oil, organic jalapeño pepper, lime juice, chipotle pepper, sea salt, garlic. This dip is super flavorful with a kick of spice, perfect for today’s tacos!

Ingredients:

Instructions:

  • Place your tortillas on a place and scoop one TBS of bean dip onto each tortilla.
  • Sprinkle shredded carrots on top of bean dip.
  • Add 2 TBS of pico de gallo to each taco.
  • Divide your 1/2 cup of quinoa over tacos and place a dollop of guacamole to finish!

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Have a great Tuesday!

Be Well,

MB

January Food of the Month: Pomelo

January Food of the Month: Pomelo

Happy February, friends! Can you believe January is already over and done with?! I kind of have mixed feelings about January…on one hand, I feel like the month went by really quickly yet on the other, I feel like it was such a long month.

One of my resolutions for 2018 is to try a new food every month. I’m starting my list off super easy with Pomelo, merely because I stumbled upon it in my grocery store and was curious about it. Have you ever tried it?

Pomelos are a relative to the grapefruit. They’re also known as “Chinese grapefruit” and originated in Southeast Asia. The skin or rind/peel on the fruit is extremely thick (as you can see in the photo above) and while the flesh looks very similar to a grapefruit, the pomelo is definitely a little bit sweeter.

Some health benefits of the pomelo include:

  • Vitamin C – pomelos are packed with antioxidants, aiding the body with iron absorption and fighting free radicals in the body.
  • Fiber – helps to maintain digestive balance in our bodies.
  • Potassium – helps our blood circulate and prevents atherosclerosis (the hardening of our arteries) by easing strain on the heart.

If you’ve ever tried this fruit, let me know! Any new foods you’ve tried recently? 🙂

Be well,

MB

 

 

 

 

 

 

Taco Tuesday: Loaded Veggie Nachos with Cheeze Sauce + Quinoa “Meat”

Taco Tuesday: Loaded Veggie Nachos with Cheeze Sauce + Quinoa “Meat”

Happy #TacoTuesday, friends!

We’re deviating from our usual tacos this Tuesday just a bit and instead, going with loaded nachos! These nachos are piled high with healthy fats from guacamole, protein from the quinoa “meat” and “cheeze ” sauce and vitamins A & C from the sweet potato and red and green bell peppers!

I wanted to share these today as a delicious option to bring to any Super Bowl parties you might be attending or hosting this weekend or as a dinner idea to keep in your back pocket. The cheeze sauce is totally optional and you can definitely use the sweet potatoes + quinoa as a base to this meal and mix and match toppings from there, based on your dietary preferences! I’ve been sharing a lot of sweet potato recipes lately, which is intentional because they have been in season and are an inexpensive item to cook with.

So, let’s jump right in to today’s recipe. We’re gathering a lot of inspo today from my girl Dana over at The Minimalist Baker! If you have yet to check out her blog, go do it! Even if you’re not vegan or vegetarian, her recipes are bomb and you won’t even realize you’re not eating meat. 🙂

Ingredients:

For the sweet potato nachos:

  • 1 organic sweet potato
  • 1 TSP olive oil
  • Salt for seasoning

For the quinoa meat:

  • 1 cup uncooked quinoa (can be tri-color, white or red), rinsed
  • 2 cups vegetable broth (if you don’t have any, just use water)
  • 1/2 cup salsa
  • 1 TBS of nutritional yeast (optional)
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 TBS olive oil

For the cheeze sauce:

  • 1.5 cups raw cashews, soaked in very hot water for at least 15 minutes (the longer they’re able to soak, the better)
  • 1 cup of hot water
  • 3 TSB nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 – 2 TBS of salsa
  • 1 TBS of olive oil, optional

For the nacho toppings:

  • Diced red bell pepper
  • Diced green bell pepper
  • Green and black olives
  • Guacamole
  • Other ideas for toppings: salsa, pico de gallo, jalapeño, cilantro 

Directions:

Let’s start with the sweet potatoes since they will take the longest to cook. If you’ve read my other recipes when I’ve made sweet potato chips, you know that I swear by this recipe / method from Minimalist Baker. Yes, it does take a bit longer to make these chips, but they ALWAYS come out perfectly crisp, crunchy and never soggy. EVER!

  • Preheat your oven to 250 degrees.
  • Thoroughly rinse and dry your sweet potato and slice it as uniformly thin as possible (I used my mandolin and it worked perfectly. If you don’t have one, just use a very sharp knife to get the slices as thin and consistent in size as you can).
  • Toss slices in 1 TBS of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer (overlapping a little bit is fine as they’ll shrink in size as they cook) on a parchment paper-lined baking sheet and bake for about 2 hours (this is the patience part), flipping the chips once at the halfway point to ensure even cooking.
  • Remove the chips once they’re crisp and golden brown. It’s okay if some of them feel a little tender in the middle — take them out and let them rest for at least 10 minutes to continue to crisp up.

While your chips cool, we’ll move on to our quinoa “meat.”

  • Bump your oven up to 375 degrees.
  • Grab a medium pan and over medium heat, pour your rinsed quinoa into the pan and spread out in an even layer. Your quinoa will begin to sizzle as the water evaporates.
  • Once you hear your quinoa start to snap or pop, pour in your vegetable broth, give everything a stir, turn your heat down to low and simmer the quinoa for about 15-20 minutes until all the liquid is absorbed.
  • Fluff quinoa with a fork and then transfer to a bowl.
  • Add remaining ingredients (salsa, spices and olive oil), stir to combine and pour quinoa onto a lightly greased baking sheet.
  • Making sure your oven is at 375, pop your quinoa into the oven for 25 minutes, stirring halfway through to ensure even cooking.

As your quinoa hangs in the oven, make your cheeze sauce and dice up your toppings.

  • For the sauce, throw all ingredients into a high speed blender and blend until smoothy and creamy.
  • Give it a taste for seasoning preferences and then set aside.
  • Dice up your desired toppings and set aside

Once your quinoa is done, it’s time to assemble this goodness.

  • Grab a plate or a platter and arrange a layer of sweet potatoes chips.
  • Drop a few dollops of guacamole and cheeze sauce over your nachos and scoop some of your quinoa meat mixture onto the chips.
  • Sprinkle on a bit of your toppings and then layer another level of the sweet potatoes, dollops of guac and cheeze, scoops of quinoa and sprinkle of toppings.
  • Repeat until you run out of ingredients and then serve immediately!

 

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Enjoy! And as always, if you make this recipe, please let me know how it turns out! Please feel free to tag me / my hashtag on social media: @bewellwithmb + #bewellwithmb Thank you!

Be Well,

MB

Meatless Monday: Veggie Stir Fry with Cauliflower Rice + Sesame Ginger Sauce

Meatless Monday: Veggie Stir Fry with Cauliflower Rice + Sesame Ginger Sauce

Happy Monday, friends! How was your weekend? We had a pretty low key weekend over here, which was great. : )

  • Friday nights have recently turned into pizza night in our house and I can’t say that I’m upset about it! This last Friday, I made a roasted beet crust and it was SO good! Recipe coming soon, but check out this delicious pink crust topped with Trader Joe’s Kale Cashew and Basil pesto, baby spinach, lots of red pepper flakes and roasted pine nuts! YUM!

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  • Saturday, my husband and I and a few of our friends went fowling — have you ever been?! It’s kind of like cornhole or bags, but instead of tossing something into the opening of the board, there are bowling pins lined up on top of the board that you have to knock down with a football. I can’t throw a football to save my life, so my girlfriends and I just watched the guys play, but it was so funny to witness how intense the competition was! People take their fowling very seriously in metro Detroit. 😉
  • Yesterday morning, I went to an amazing event with a lovely group called the Caffeinated Community. We had an awesome workout with Kelli and the girls from The Lean Body Studio followed by a quick yoga session with Bre of The Collective at True North. Once I got home, I spent some time getting this Meatless Monday recipe together…lets jump into it!

Excited to share a veggie stir fry with cauliflower rice and sesame ginger sauce today. This recipe is great because it’s filling with a variety of veggies but still light from the cauliflower rice.

Ingredients:

For the cauliflower rice:

  • 2 TBS olive oil
  • 1/2 of a small yellow onion, diced
  • 2 cloves of garlic, diced
  • 1 TBS tamari (or regular soy sauce or coconut aminos if you don’t do soy)
  • Two cups of cauliflower rice

For the veggies:

  • Two small broccoli crown florets, chopped
  • 1 cup carrots, chopped
  • 2 cups of frozen peas
  • 1/2 red bell pepper, chopped

For the sesame ginger sauce:

  • 1 TBS sesame oil
  • 3 TBS tamari (or regular soy sauce or coconut aminos)
  • 1 TBS rice vinegar
  • 1 TBS of maple syrup or agave
  • 2 TBS fresh ginger, grated (or ground ginger)
  • 1 clove of garlic, minced
  • 1/2 tsp red pepper flakes
  • S + P to taste

Directions:

  • Lets start with our cauliflower rice. I took the easy (read: “lazy”) way out and bought a bag of cauliflower rice at my local grocery store, but if you have a head of cauliflower, wash and dry your cauliflower and then remove all green portions.
  • Cut cauliflower into more manageable sections. To make the “rice” you can either use a cheese grater to grate the cauliflower or toss your pieces into a food processor and pulse until your cauliflower resembles rice.
  • Next grab a wok or large frying pan and add your olive oil over medium – high heat. As soon as your oil is hot / begins to shimmer, add in your diced onions and cook until onions are translucent (~ five minutes).
  • Add your garlic and cook for a few minutes more until garlic and onions are fragrant.
  • Turn your heat to medium-low and add in your cauliflower, stir with onions and garlic and cook until soft (~five minutes).
  • Turning the heat back up to medium-high, add your tamari and stir everything to combine, cooking for just a few minutes more until your rice starts to get a little crispy on the edges.
  • Place cooked rice into a bowl and set aside.
  • Next, with your heat on medium-low, add all of your veggies into your pan and stir to mix.
  • Let your veggies sit over the heat for a few minutes and make your sauce by combining all ingredients into a bowl and whisk together or into a jar and shake to combine. Set sauce aside.
  • Coming back to your veggies, give everything a good stir to ensure that everything is getting the chance to cook.  Once veggies start to become soft, pour half of your sauce mixture onto your veggies, stir to combine and let everything cook for a few minutes.
  • Add your cauliflower rice to veggies, pour the rest of your sauce and give everything one final stir. Let cook for a few more minutes and then remove from heat.
  • Top with sesame seeds and serve immediately!

Enjoy!

Be Well,

MB

Avocado Toast Upgrade!

Avocado Toast Upgrade!

Happy Saturday, loves!

So, I’m not really sure how I’m so late to this party (#embarrassing) but I just discovered Trader Joe’s Everything but the Bagel Sesame Seasoning Blend and could not wait to put it on my avocado toast this AM…LIFE CHANGING.

If you haven’t tried this before, you definitely need to! It’s soooo good.

My avocado toast today consisted of:

  • 1 slice of Food for Life’s Ezekiel 4:9 Sprouted Whole Grain Bread
  • 1/2 of an avocado
  • LOTS of dashes of Trader Joe’s Everything but the Bagel seasoning <3 <3 <3

That’s it! So easy and so yummy!

I hope you’re having a beautiful weekend!

Be Well,

MB