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Made some great soup at the office today, here is my little video on it. https://youtu.be/7eu5TFCMkYo
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One thing that really helps keep me on track is doing batch cooking once a week or so. I've batch cooked a number of things, but I like to keep it real basic. My latest is cooking a batch of rice, and a separate batch of beans. Then I put one half cup of each together in a baggie, and put it in the freezer. Now I can just pull one out of the freezer, reheat (2 min in microwave), add some steamed vegetables with it and a healthy lunch is ready to go! I got 13 individual servings out of it. 2.5 cups uncooked rice and about the same amount of uncooked beans. Eating healthy does not have to be expensive or difficult.
I cooked my seitan loaf in the crockpot overnight last night. 8 hours on high in a crock full of broth, I may never make it any other way, so tender and delicious. http://cookingwithmaryplantbased.weebly.com/seitan-smoked-turkey-log.html
I just ordered my copy of Dr. Joel Fuhrman's new book, "Fast Food Genocide". I have heard some very good things about it and cannot wait to read it. See link below to order yours today.
I am always experimenting with new spices and combinations, and I picked up this one in the store last week on impulse. Mrs. Dash Southwest Chipotle Salt Free Seasoning... I love it! I sprinkle a bit on top of my beans and rice, and it takes it to a whole new level.
I have been eating a lot more kale lately, in large part due to my new technique of making it. It is a powerhouse of nutrition. I have acquired a real taste for it over the last few months, but found it to be tiresome in a salad as it took so much effort to chew it up properly. So now I simply take a big bunch of it, remove the big vein, and throw it in the food processor. Pulse it for 8-9 times until it is tiny little pieces. Then add some other items to it that won't spoil quickly, this batch I added some carrots, and a broccoli salad that was simply broccoli and cabbage, that I pulsed a few times in the food processor as well. (separately) Mix it up and store in a large plastic bag. It will keep very well in the refrigerator all week.
Working full time and sticking to a healthy diet may take a bit more effort, but it is totally worth it. If you are fortunate like I am, and have a full kitchen at your workplace, give the "soup in a jar" a try. Today's soup is cabbage, onions, pepper, tomatoes, mushrooms, brussels sprouts, and carrots. I put seasonings right into the jar with some veg broth so it marinates all morning while I work. Then I just dump in a pan, simmer for about 20 min, today I will be adding some beans and kale. It's a nutritious powerhouse. Warning: The delicious smells may make your co workers a bit envious.
I blame it on curiosity, but I broke down and bought the air fryer... OMG, I love that thing! So far I have made french fries, falafels, and fried tofu.
Yes, I am having a torrid love affair, with Eggplant! Oh, I love this stuff and cannot get enough of it. From the Eggplant Lasagna to the Baked Crunchy Eggplant, I have been enjoying it at least twice a week, with no guilt. I'm always surprised how many people have never tried this versatile vegetable. If you fall into that category, give yourself a treat and get this on the menu!
Food prep done! And it didn't take long with the help of my salad shooter. I find the gadget works best with your more solid veggies like potatoes, carrots, zucchini, onions, peppers, etc... This should get me through a few days, cabbage, romaine lettuce, onions, peppers, mushrooms, and carrots. I'm trying to get a bit more organized in the kitchen, I find if I leave my produce in the bags, it is hard to find what I need and things have a tendency to get lost and go to waste. Hopefully this will help! I gave the mushrooms a wash in lemon water which I hope will keep them from going brown on me. I'll let you know how it works out.
Today is my 3 year Veganniversay. What started as a six week experiment became a life change for me. I'll be celebrating with a fruit smoothie. :)
I'm so excited. My salad shooter just arrived. I had been thinking of getting one since I spend so much time chopping and shredding my veggies. Well, I did it. And the first thing I made was scalloped potatoes. What a time saver this little gadget is. Not sure why I waited so long. Link below.
What was my most pinned Pinterest recipe in 2016? One of the most simple, my fat free old fashioned gravy! It was shared 574 times! https://www.pinterest.com/pin/153896512245055098/
I hope you have enjoyed my recipes over the past year. I plan on adding many more over 2017, so stay tuned! Love, and Good Health to All!
Well, it's that time of year again, my favorite time of the year. All the decorations, food, and family gatherings are so much fun. I know some people who are just starting out on a plant based diet find the holidays a bit challenging. My best advice is to keep your menu simple, especially if you are taking a dish to a gathering or having friends and family to your place. Stick to traditional dishes like stuffing, oven roasted vegetables, green bean casserole, mashed potatoes and gravy, and some good dinner rolls. Desserts like apple pie, or Pumpkin Chocolate Pecan Bars are always a winner. If you will be eating somewhere that serves turkey or ham, take along a lentil loaf or veg lasagna for yourself to enjoy and enough to share with others. Most importantly just spend some quality time with your loved ones this holiday season, it is truly the best gift of all, love and laughter. Merry Christmas Everyone!
Excellent book I recently purchased. You can tell Dr Fuhrman put a lot of research into this book, well written, great read. Learn how to choose foods that are the most nutritional.
If you are looking for a great read about how to eat the most healthy way you can, I highly recommend this book by Dr Michael Gregor. It is so informative, I read it twice!
The simple deliciousness of oven roasted garlic. If you haven't tried it, do it now, your garlic bread will never be the same. Simply take a whole globe of garlic, cut off one end, (I usually cut off the one with the pointy tip) exposing the garlic inside. Peel away most of the garlic "paper", but just leave enough so it holds it together. Wrap tightly in foil, no oil or additions are needed. Roast in 425 degree oven for 45-60 min. Uncover, let cool enough so you can handle, then simply squeeze and the delicious roasted garlic comes right out ready to spread on your toast or add to dishes. Whenever I bake a casserole or something, I try to put one of these in the oven so I have it when I want it. You can store it for several days in the refrigerator... but mine never lasts that long. Enjoy.
One of my favorites and so easy to make. http://cookingwithmaryplantbased.weebly.com/curry-rice-with-vegetables.html