Kale Salad

Here is one of my all-time favorite salads. 

I know, I know, I post a lot of salads. 

But they are so delicious, healthy, and make me feel good!

This recipe looks very pretty, too. 

Ingredients:

6 big kale leaves cut into thin ribbons

1/2 cup purple cabbage THINLY sliced
3 Scallions, cut into thin rounds
2 large, ripe tomatoes, cut into smallish chunks
2 ripe avocados, peeled and stoned
1 large or 2 small cloves fresh garlic, crushed
1 tbs dried parsley
1 tbl Olive Oil
1 lime (juice only) or juice of ½ big lemon
2 tsp Celtic Salt

Remove kale stems and slice thinly. 

Add 1 avocado, the lemon (or lime), olive oil, and salt. Massage kale throughly! 

Add the rest of the ingredients, including the second avocado and mix well. 

Enjoy! 

Potatoes for Breakfast!

When I am asked what I eat for breakfast, I usually say potatoes. Then, I get the confused looks. 

Here is one example of my potatoes for breakfast:

Red potatoes, green and white onions, salt and pepper water sauteed. Amazingness. 

For those who believe that potatoes make you fat, here is a real-life example. I lost 55 lbs eating like this. I am a testament to Dr. Mcdougall's starch solution!

Now go any enjoy a potato for breakfast!

Note: To sautee in water, put onions (or whatever else you are sauteeing) in a small amount of water or vegetable broth, mixing almost constantly. It takes some practice. I even have stainless steel pots and pans and use this method effectively. It does take practice; don't give up!

More Salad!

Oh salad, how I love thee.

This was a on-the-spot concoction that turned out better than I had imagined. 

It is a dessert salad. Slightly sweet, juicy, and rich. 

Enjoy!

Ingredients: 

1/2 spring mix

1/2 spinach

Chopped white onion

Chopped strawberries

Thinly sliced purple cabbage

Coconut

Sliced almonds

Chopped avocado

Ground flax seed

Combine ingredients to your preference. I used a lot of strawberries and coconut so dressing was not necessary!

Fruit Salad

There are few things I love more than salad. 

This was a great salad that I made. 

No dressing required! The juices from the fruit are enough dressing for this salad. 

Ingredients:

Mandarin oranges

Three berry frozen fruit blend, defrosted

Chopped onion

Chopped tomato

Broccoli sprouts

Julienned carrots

Flax seed

Chickpeas

Spring mix

Assemble to your preference. 

Avocado would work well in this salad, as well!

SUSHI!!!!!!!!!

I love sushi. 

Like, I REALLY love sushi. It is the only food I will break veganism for. 

But when I can make sushi like this:

Why in the world would I want to eat raw fish?? 

Sushi is another great entertaining food. It is so versatile and almost always tasty. You can set up a sushi buffet where everyone makes their own rolls. 

Here are a few tips for delicious vegan sushi:

Avocado is a necessity. 

Vegan cream cheese is a fantastic way to get a rich flavor. 

Sriracha is another great way to get flavor! But be careful because it is very spicy! I usually let everyone put their own sriracha on their sushi.

I sometimes marinade tofu for sushi, but it is not necessary and I tend to like it better without the tofu. 

Soy sauce is also necessary. 

Use any veggies you want!

Last but not least: you don't need a bamboo mat to roll to make sushi! I use a ziplock bag. I have even been known to use the thin bags that the produce department provides for veggies at the grocery store. 

https://m.youtube.com/watch?v=swGJ2dIu9XE

Here is a video on sushi rolling. 

Enjoy!

Taco Salad

This one may not look like much. I am going to try and take better pictures when I make it again.

Vegan Taco Salad!!!

Chickpeas:

1 can chickpeas, drained and rinsed

1 tbsp taco seasoning

1/4 cup water

Put all ingredients into a sauce pan, and cook on medium until the water is boiled off. 

Beans: This is a variation of the Skillet Refried Beans recipe from The Everyday Happy Herbivore. 

1 can pinto beans, drained and rinsed

1 tsp onion powder

1 tsp cumin

1/2 tsp chili powder

2 dashes paprika

1/3 cup water

Put all ingredients into a skillet. Heat on medium while smashing the beans to your preferred consistency. I usually leave some whole beans, but I have also used an immersion blender to make the beans super smooth. 

Cook until the water is boiled off and beans thicken. 

Salad:

Chopped onion

Chopped tomato

Chopped avocado

Chopped lettuce

Vegan cream cheese (optional) 

Crushed corn chips (optional)

Assemble salad to your preference! This recipe works well for entertaining, because I can have people make their own salad just how they like it. 

On a plant-based diet and entertaining

A question that I get frequently is: what do you eat when you have others over for dinner?

There is no one answer, because it depends! 

Here is my Father's Day dinner. My husband is an omnivore who LOVES pizza. For Father's Day he requested pizza sandwiches, and I oblliged. We had company over for dinner that night too!

I made a pizza sandwich with marinara, spinach, mushrooms, olives, onions, pineapple, artichoke hearts and various other veggies! 

I also added some vegan italian sausage made out of seitan, but that could easily be omitted. 

Mine is the bottom right, my daughter's is the top right. And the other three were from my husband and our company. 

Everyone was happy.  :)

Creativity is the key to making vegan entertaining work!

Going out to eat

Going out to eat when vegan is rough. 

Plant based (vegan, no oil) is even harder. 

But it can be done!

Here are some tips: 

Mexican food is usually safe. You can get a bean and rice burrito and trust that it usually doesn't have any animal products and little extra oil. When my husband needs fast food, we usually choose Taco Bell where I can get a bean burrito Fresco (no dairy, added Pico de Gallo) and add rice. 

Chipolte is one of God's gifts to America. 

Braised tofu, black beans, grilled veggies, brown rice, salsa. Heaven. 

Chinese food can be a good choice. Many restaurants serve tofu (if you like it. I personally LOVE the stuff) and you can get lots of sauces with rice and veggies. 

Indian restaurants are usually really easy. Channa masala is one of my favorites: chickpeas, a masala sauce which is a heavily spiced but not hot tomato sauce, and basmati rice. 

If all else fails, potatoes and veggies! Diners almost always serve baked potatoes and grilled or steamed veggies. 

Sweet Potato Vanilla Ginger Soup

Tonight, I had my favorite soup of all time. 

Here it is: Sweet Potato Soup With Ginger & Vanilla

I will never be able to surpass the awesomeness of this site (check out that amazing food photography!), and the soup is good enough to share again and again so here you go. 

Also, I can't recommend this site enough. Several of my best recipes are from The PPK or inspired by it. 

Why Yoga?

Yoga is such an important part of my life. I couldn't live without it.

But as I am preparing for my yoga teacher training, I am worried. I wonder if I am strong enough, if I am flexible enough, do I know enough to be at the top of the class? I don't have the six pack I have been working on for months, will other people judge me? I still can't do chaturanga. I just barely learned how to do a headstand by myself and that can't be good enough. 

Good enough? 

When I started yoga, I couldn't touch my toes. I couldn't even do downward facing dog, (seriously, I would just fall). I have learned so much about myself, learned how to control my anger and my breathing, and healed myself of countless injuries and imbalances brought on by pregnancy through a regular yoga practice. I know most of the major bones in the body and I know how to use yoga to treat many of the most common complaints (back pain? I am your gal! Contact me!). And here I am, freaking out, not letting myself enjoy yoga because I have to be good enough for other people. 

I learned to stop judging myself. I am where I am, and that is ok. This is the whole point of yoga! Especially that of yoga therapy, which is what I am planning on persuing. 

From now on, I am going to enjoy yoga and remember that it is not about doing the postures, it is about learning about myself and improving. 

Happy Valentines Day!

I have fallen in love with vegan baking. It is so cool to make something vegan and watch the reactions of my instant fans who thought vegan means plain tofu and bean sprouts. 

I don't make these (unhealthy vegan) recipes very often, but whenever I do, they are always a hit. These are tried and true. 

First, the sugar cookies.

My oven apparently cooks very uneven, as I learned today. 

Note the perfect cookie on the bottom right, and the very crisp cookie on the upper left. 

But that didn't stop me from baking for my husband! 

I have literally had pepople say that they like these cookies better than "normal" cookies. They are crisp and not too sweet, so that with the frosting they become delightful. 

Next, the brownies. 

Oh, the brownies. 

These brownies were my first venture into vegan baking back in 2011. And they were super effective! I love gooey and melty brownies, and this recipe fits that bill. Also, if I am going to have chocolate, I want CHOCOLATE. There is a lot of cocoa powder in this recipe and I love it that way. 

On one half, after the brownies were baked I added fresh strawberries and chocolate sauce from Happy Herbivore (I tripled the sweetener).

On the second half I added sliced almonds before baking, so the almonds got a little oven-lovin' too. 

And here is the final presentation:

Happy Valentines Day!

Notes

Add any brownie toppings you like! Caramel, pecans, more fruit, etc.

For the sprinkles on the cookies, I googled edible glitter. Takes 10 minutes. Don't spend $4 on store bought, it isn't worth it!

Yes, the icing gets firm. Not rock hard, but hard enough to stack without ruining your icing art. 
The dough is supposed to be a little bit crumbly. When you roll out the dough, use your warm hands to melt the dough a little but so it holds together. 

I recently moved and left my dollar-store cookie cutters behind, so I made square cookies. But don't be lame like me. Go to Wally World and buy some cheap cookie cutters. Got them? Ok. Let's do this!

Crispy Almond Sugar Cookies

Preparation 2 hours

Cook 10 minutes

Makes around 2.5 dozen cookies, depending on shape and thickness

1 1/2 cups powdered sugar
1/8 tsp salt
1 cup soft but not melted coconut oil
1/4 cup almond milk + a little bit
1 tsp vanilla exract
2 1/2 all-purpose flour
2 tbs cornstarch
1 tsp baking soda
1 tsp cream of tartar

Icing:
2 cups powdered sugar
2 tbs almond milk
Food Coloring (optional)

Mix the sugar, salt, vanilla, almond, almond milk and coconut oil together until there are no more lumps. Add the dry ingredients and mix well. I had to add about a tablespoon more almond milk here because my dough was crumbly. 

Cover and refrigerate for at least two hours. 

When ready to bake, preheat oven to 375. Roll out half the dough, cutting into awesome shapes.

Bake for 7-10 minutes, or until lightly golden brown on the edges. 

For icing: Mix sugar and almond milk. Get creative, and make icing art! (If you make some really cool cookies, please share in the comments!) 

Ooey Gooey Vegan Brownies

Preparation 5 minutes

Cook 25-30 minutes

Makes around 20 servings

2 cups flour

2 cups white sugar

3/4 cup cocoa powder

1 tsp baking powder

1 tsp salt

1 cup almond/soy/coconut milk

1 cup melted coconut oil

1.5 tsp vanilla extract

Preheat oven to 350.

Mix all dry ingredients together, making sure there are no lumps. 

Mix wet ingredients together.

Mix wet ingredients into dry, and stir until just combined.

Pour batter into a 9x13 pan. (Add any nut toppings/fillings/chocolate chips here.)

Bake for 25-35 minutes, or until the top is no longer shiny. The longer you bake, the more cake-like they will become. 

Add fresh fruit or vegan ice cream and enjoy!

Purple Noodles

 

My husband is the pickiest eater on the face of the planet.

He argues with me and says that he is not, but he is. 

There are very few recipes that pass his judgement. I am a health nut, and all he cares about is taste. Needless to say, we differ in our food choices. But there is one thing we can both agree on:

Asian Food

Oh, we love rice noodles and veggies. There are so many combinations and so many flavors and so many options! This recipe was born from: Vegetable Hakka Noodles. 

Pretty different, right? 

I adapted this recipe a lot. I am always in favor of more veggies, and Adam loves rice noodles more than any other. So, I displayed my love for soy sauce and purple cabbage in this delightful dish!

It started by shaving the cabbage with my veggie peeler. 

The shaved purple cabbage is just so beautiful. 

See??

Then I started the rice noodles. My brand takes 16 minutes to cook. 

Then you cook the sauce. The longer you cook the sauce the more the flavors weld togther, so take your time! I didn't have any onions, but I usually make this with them. 

The secret is to just barely cook the veggies. Because these are all hardy veggies you can cook them up to 5 minutes, but don't overcook!

Now, put everything together and enjoy

Notes: 

Adam says that this dish would be much improved with a piece of teriyaki chicken. 

Goes great with a bowl of miso soup, or egg drop soup.
Feel free to change up the vegetables for whatever you want!

Purple Noodles

Preparation 10 minutes
Cook 20 minutes
Serves 2-4

2 tbsp sesame oil
2 tbsp olive (or other neutral) oil
1 sweet onion, chopped
2 cups finely shredded purple cabbage
2 cups finely shredded green cabbage
2 carrots, shredded
1 bunch green onions, chopped into 1 inch slices
6 oz rice noodles

Sauce:
1 tomato
4 tbsp soy sauce
5 garlic cloves
1.5 tbsp apple cider vinegar (rice vinegar would work better, I think.)
2 tsp red chili flakes (or to taste, we like it spicy)
1/2 tsp fresh black powder

Cook noodles according to package directions.

Combine the ingredients for the sauce and blend well. Set aside while you prepare the vegetables.

Add oil to a wok or other large pan for sautéing. Add onion and cook on medium-high heat until the onion is very soft. Add sauce, and cook on medium heat until the sauce is thick and glistening, about 10-15 minutes. Add vegetables and cook quickly, less than 5 minutes. Turn off heat.

Add noodles to the pan, and let set for a few minutes to let the flavors intermingle. This dish is a hundred times tastier the next day, but it rarely survives that long.

Berry Pear Salad

I love unique toppings on salads.

When I was in high school, I would fry up some hashbrowns and put them on fresh picked romaine lettuce. I called it my breakfast salad. I know, it sounds weird, but I urge you to try it!! 

This salad was created from an idea at a raw food blog that I can't find now. I was looking for a raw pea soup recipe, and found the salad, too. We didn't like the soup. 

Well, my daughter LOVED it, but my husband and I didn't like it.

The salad was great! The dressing I made was mediocre, but it would be fantastic with any raspberry vinagrette, balsamic vinagrette, apple cider vinagrette, etc. Get creative!

There is so much happy in this salad. Antioxidants from the berries and onions, healthy fats from the avocado and flax, and we always need more spinach in our diets!

Note: I made this in February. I used frozen berries and I loved it. So don't feel like you need to spend $8 on a tiny little container of blueberries for this salad!

Berry Pear Salad

Preparation 10 minutes

Cook 0 minutes

Serves 2

1 6 oz bag spinach

1 ripe pear, cored and sliced thin

2 thin slices of red onion

2 handful berries, I used a frozen mix with blueberries, blackberries, and raspberries

1 avocado, pit removed and sliced

Ground flax seeds

Arrange spinach on plate. Place all other ingredients on top of spinach in a pretty pattern. Enjoy with your favorite vinagrette! 

Explorations with my Julienne Peeler

I recently bought a julienne peeler. I am a bit of a minimalist, so this was a well thought out purchase and something that I had wanted for a while. Actually, I wanted a spiralizer, but this is a very decent alternative. I have to say, that this is one of the best $13 I have ever spent! My favorite thing to do with it is make purple cabbage shavings. They turn out so beautiful!

One of the most well-pinned recipes for spiralizers is to make zuchinni noodles. My husband and I were always intrigued by this for two reasons: does it work, and will I end up liking tomato sauce more  so I am willing to cook more for my husband? I am not a fan of spaghetti whereas it is one of my husband's favorites! 

This meal has so many recipes to put together. My pasta sauce recipe (with the noodles), the dressing, and the salad that I put together. This was amazing when we mixed the salad with the spaghetti (that might possibly be weird, but we thought it was great!)

My dressing I got from the Post Punk Kitchen, which is my favorite vegan blog, hands down. Isa is just amazing! 

Well, here are the recipes!

Note: You can use any pasta sauce that you want here. If you want to simply use canned sauce, go for it! If you have a secret family sauce then use that. Or use mine. Your choice. 

Zuchinni Pasta

Preparation 10 Minutes 

Cook 10 Minutes 

Serves: 2-4

Ingredients:

3 small zuchinni

Prego Fresh Mushroom Pasta Sauce

1 tsp rosemary

2 tsp oregano

1 tbsp basil

1 tsp garlic powder

Julienne the zuchinni, and then put the zuchinni in a pot. Turn the heat onto medium; add the sauce and seasonings. 

Note: Use as much or as little sauce as you like. Just remember that as the noodles cook they will release some of their juices so use slightly less sauce than you want. 

Keep on medium heat until noodles are cooked to your preference, 5-10 minutes. 

Chickpea and Rice Salad

Preparation 10 minutes 

Cook 0 minutes 

Serves 2-4

1 6 oz bag fresh spinach

1 can chickpeas (garbonzo beans)

1.5 cups rice, cooked (I used basmati rice)

Any other vegetable of your choice! I used some leftover zuchinni, celery, and avocado

Dressing- My husband used italian, which went really well. I used this dressing: http://www.theppk.com/2013/11/quinoa-caesar-salad/ (Seriously, spend some time on that site. It is incredible)

Grab handfuls of spinach and cut into 1/2 inch strips. Toss all ingredients together. 

Bean Stew

Dr John Mcdougall is one of my inspirations. In case you have never heard of him, look here: 

http://www.drmcdougall.com

If you want to lose weight and feel amazing, try this program. And no, I am not affiliated with him and I was not paid to say that. :) 

But I digress. 

There is one recipe that he posts in his 10-day intensive program that is incredible. 

It is so, so good. 

While I was eating this stew, I had deja vu. I couldn't tell what it was, but something in the flavor combinations was very happy. I would have never thought to put hummus and tomato sauce in soup, but this flavor combination is magical!


I hope you enjoy this recipe as much as I did.

Bean Stew

Preparation Time: 25 minutes Cooking Time: 60 minutes Servings: 6

3 cups vegetable broth 1 onion, chopped

2 stalks celery, chopped 2 carrots, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

2 cups baby potatoes, chunked

2 15-ounce cans white cannellini beans, drained and rinsed 

1 8-ounce can tomato sauce

11⁄2 cups prepared hummus

11⁄2 tablespoons parsley flakes

11⁄2 tablespoons soy sauce

1 teaspoon basil

1⁄2 teaspoon oregano

1⁄2 teaspoon smoked paprika

1/8 to 1⁄4 teaspoon crushed red pepper 1⁄2 cup cooked quinoa.

11⁄2 cups thinly sliced fresh spinach

Place 1⁄2 cup of the broth in a large pot. Add onion, celery, carrot, bell pepper, and garlic. Cook, stirring occasionally, for 10 minutes. Add remaining broth, potatoes, and beans. Bring to a boil, cover, reduce heat and cook for 30 minutes. Add tomato sauce, hummus, and seasonings. Cook an additional 10 minutes. Add cooked quinoa, mix well, and cook for 5 minutes. Sir in spinach and cook an additional 2 minutes.

The First Post!

Hello Blogosphere,

I am here to create a collection of my recipes and yoga journeys. I am a vegan, yoga-loving, mormon stay at home mom who loves to serve others and read nutrition journals. I don't fit into anyone's mold and I like it that way. Some of my hobbies are: knitting, hiking, Pinterest (mostly for recipes!), rock climbing (sometimes), and anything that gets me outside.

Part of my intention behind this blog is to help people be inspired to live better. Be happy. Enjoy food. And, as always, do more yoga!!!

A theme that will come up in my foodie adventures is my disease. I suffer from a condition called interstitial cystitis. It is a bladder disease that is newly discovered and has no cure (yet). But there are people who overcome it with diet and I am determined to be one of those people!

Thanks for stopping by, and I hope you enjoy the recipes!