Monday, November 2, 2015

Vegan Buffalo Dip

This dip is so FABULOUS!  Before giving up meat and dairy, and going more plant-based, one of my all time favorite appetizers was Buffalo Chicken Dip. You know the one-- cream cheese, blue cheese, hot sauce, shredded chicken, more cheese. Its pretty delicious. I wanted to find something that tasted similar and was also totally vegan and healthy. And here it is!!


Here is the original recipe. I didn't change it too much, and I am glad I didn't. Because this was so yummy. The only thing I would do differently in the future is double the recipe. ha!

Vegan Buffalo Dip
1 15-oz can white beans, drained and rinsed
1 cup raw cashews
¾ cup original Frank’s Red Hot sauce
1/2 cup unflavored Almond Milk
2 teaspoons lemon juice (about ½ lemon)
1 rounded tablespoon nutritional yeast (optional- but I highly recommend it!)
½ teaspoon onion powder
½ teaspoon garlic powder
Ground black pepper
Kosher salt
1 tablespoon fresh, finely-chopped parsley
1 tablespoon fresh chopped chives
1 15-oz can chickpeas, drained and rinsed
1 cup Daiya cheddar-style cheese, divided
Preheat the oven to 375 degrees.
Add the beans and cashews to into food processor.  Pulse several times to break them up a bit-- it looked almost crumbly.  Add in the glorious hot sauce, almond milk, lemon juice, nutritional yeast, onion powder, garlic powder, and a pinch of black pepper.  Process until the mixture is entirely smooth--2-3 minutes. If you need to scrape the sides of the bowl and process some more, go for it!  Add in a little salt, and taste it to make sure it ok. 
Scrape the mixture into a bowl and stir in the parsley and chives.  Add in the chickpeas and 3/4 cup of the Daiya cheddar cheese.  Pour the dip into a 9×9-inch square baking dish and sprinkle the remaining 1/4 cup of Daiya on top. (Note: I made this dip the night before and covered it with plastic wrap and stuck it in the refrigerator. I took it out an hour before I wanted to serve it and let it sit for about 30 minutes.)  Cover baking dish tightly with foil and bake for 30 to 35 minutes, until warmed through.  Serve with tortilla chips or veggies. 

Make this! Do it! Its amazing!

Thursday, September 24, 2015

Vegan Chili Loaded Potatoes

Loaded baked potatoes are the PERFECT family meal. Everyone can load on their favorite things, and leave off things they don't like. I find that my kids love to help load up the potatoes. We love to put Vegan Lentil Chili on top, and homemade fresh Salsa. But there are so many options!

I especially love making these because its not labor intensive and doesn't require a lot of conentration-- it kinda comes together on its own and I can get other stuff done while its cooking. And lets face it, sometimes I am a dingbat and try to do 20 things at once. So its nice when a recipe is forgiving! :-)

Loaded Potatoes

For the Chili (serves 2-- you can easily double or triple if needed!):
1 15 oz can organic black beans

1 small can of sliced olives

1/2 cup chopped red and green peppers each (1 cup total)

1/2 cup lentils ( I like to use yellow, red, or orange because they break down and make it creamy)

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1/2 tsp chili powder

2 cups veggie stock


Other toppings:
Pickled jalepenos
green onions
corn
salsa
broccoli
fresh peppers
salt/pepper


Preheat oven to 400. Place your potatoes in-- however many you need for you or your family. Let them cook for about 40 minutes, or until soft. While potatoes are cooking, make the chili.  Rinse and drain beans. Add all ingredients into a pot and bring to a boil (I know, SO EASY!). Turn down heat and let simmer for 15-20 minutes, or until lentils are soft.  We like to put all the topping choices in bowls on the table so everyone can pick and choose what they would like to eat.


Hope you enjoy this yummy, simple, plant based meal! 

Wednesday, September 23, 2015

Cauliflower Alfredo Spinach and Mushroom Lasagna

I don't know about you, but I am a sucker for a good lasagna. There is something so comforting and scrumptious about digging into a big pan of lasagna. One of my goals on this plant-based journey is to change and modify family favorites to be heart healthy and guilt-free new favorites.  This lasagna totally hits the mark!!

I mean, come on! Look at that thing! Such a beaut. This is a really easy recipe that I modified from Vegan Richa's Vegan Lasagna. I used her FABULOUS Cauliflower Alfredo Sauce to replace that classic creamy ricotta component that is totally necessary in a lasagna. Something that has REALLY helped me as I navigate this new way of eating is to change my expectations. Obviously, this lasagna is NOT going to taste like a lasagna that is loaded with ground beef, ricotta, and mozzarella. But that's ok! Learning not to compare it to how it stacks up to the original helps you keep an open mind, and helps you to enjoy the beautiful, simple flavors found in a dish that is packed with veggies and plants. Can you tell I like this lasagna???? Its so good, guys.


Look how creamy and dreamy that is?? Ok, here is the recipe!

Lasagna
1 package of whole wheat or brown rice lasagna noodles (I used brown rice)
1 28 oz can crushed tomatoes (make sure to find one without added sugar)
7-8 raw mushrooms
3-4 cups raw or frozen spinach (I used raw)
2-3 leaves fresh basil
1 tbsp onion powder
1/2 tbsp garlic powder
1 tbsp dried oregano/basil mix
Salt/Pepper to taste

For the Alfredo Sauce
1 tsp olive oil
3 cloves garlic, chopped 
3 loaded cups cauliflower florets (1.5 to 2 inch pieces)
1/2 cup water
1/2 tsp salt
3/4 cup non dairy milk (I used almond milk)
1/2 tsp onion powder
1/4 tsp dry thyme
1/4 tsp dry basil or a Tbsp fresh basil leaves
3 Tbsp nutritional yeast
2 tsp lemon juice
1 Tbsp extra virgin olive oil
a very generous dash of black pepper 
1 Tbsp flour of choice (omit to make gluten-free)

Make the Alfredo sauce:
In a large pan, add oil and heat at medium heat. Add chopped garlic and cook for 2 minutes. Add the cauliflower, water and salt and cover and cook for 10 minutes or until cauliflower is tender.  Cool slightly, add everything including water to a blender and blend with non dairy milk, all the spices, oil, and flour. Blend to a smooth puree. Taste and adjust salt, herbs and tang if needed.


Make the Lasagna:
Preheat oven to 400. Boil Noodles according to package suggestions. The brown rice noodles I used only needed 4 minutes to boil. While noodles are boiling mix crushed tomatoes, onion and garlic powder, salt, pepper, and oregano and basil together to make a tasty tomato sauce. Take a casserole dish (9x13 is fine!) and spread a generous amount of tomato sauce on the bottom. Place a layer of spinach, then a layer of mushrooms, and then a layer of noodles. Spread a portion of the alfredo sauce on top of the noodles. Place another layer of spinach and mushrooms. Place another layer of noodles and smother that layer with tomato sauce. If you have more veggies left, keep layering and then place your final noodles on top. Place any remaining tomato sauce around the edges of the casserole dish. Place all of the remaining alfredo sauce on top and spread evenly. Place the lasagna in the oven for 40 minutes. Voila! After you take it out, as it cools, you can garnish with fresh basil. Hope you love this dish as much as I do!


Plant-Based, Whole Food

A little over a year ago I started on a weightloss/wellness journey to figure out how to be the healthiest me I can be. I am very open minded and willing to try lots of different things. I set out to educate myself and learn the best possible way I can eat for my well-being. My maternal grandmother, and my own mother died very young. My grandmother suffered a stroke at 52 and passed away. My mother suffered a massive brain aneurysm and passed away at the age of 48. It was really devastating to me. Some things you can control, some things you cannot. Something that I can control, is what I put into my body, and how I choose to care for my body. Over the past 4-5 years as I have struggled to make healthy choices and figure out how I could best treat my body with food, and maintain a healthy weight. I have felt confused and lost many times. It seems like there are a million different ways to eat, and there are so many foods that are horrible, and there are super foods, and a plethora of information. And it seems like every new study contradicts another. It also seems like the guidelines for our eating, put forth by government entities are constantly changing, and are, to be frank egregious. I have personally spent many years demonizing grains because I felt like if I wanted to lose weight, I needed to restrict carbohydrates. And some people find great success eating that way! For me, while I would lose some weight eating that way, I would inevitably begin yo-yoing back and forth, gaining and losing the same weight over and over again. 

That's kinda where I had been for much of this year. After losing 60lbs last fall eating a paleo/whole30/lowcarb variation, I saw the weight start to creep back up and I started a nasty 6 month cycle of gaining and losing the same 10-12 lbs. It was hard, and I felt discouraged. I felt almost scared to eat because there was so much conflicting advice over what the best diet/way of eating is that it seemed like everything I put in my body was going to cause cancer and kill me. I couldn't lose any more weight--in fact I was gaining. And nothing I was eating felt right. I tried to stay positive, and focus on how far I had come, how much healthier I felt, and making sure to exercise consistently. In June, I began praying in earnest that God would show me a way to eat for my body. Something I could do forever. Something that would help me to live guilt-free when it came to food. Something that would align with the research I had done concerning food sourcing, health, and environmental stewardship. Something that felt right in my heart and soul. Mostly, I prayed to know what God wanted me to do. He created me, He must know the best way for me to care for my body. And I put it in His hands, with total commitment to be obedient when an answer came. Something interesting happened. I began losing an interest in eating meat. My desire to eat grains of all kinds increased. This was very strange to me. I started looking into meatless options for my family. I spoke at length with my husband's uncle, who practices yoga and meditation, and had lots of great advice about how to let things go and learn to show gratitude for food. He talked about learning to let go of emotional baggage. That was eye opening for me. Then, in August when we were in Hawaii on a family trip, the kids laid down for a nap and I sat on the porch of our beautiful beach side cabin and felt the strongest impression to watch Forks Over Knives. I had already seen it a year or two ago, and really liked it. I agreed that there was a lot of truth in The China Study, and the film in general. This time, the movie spoke to me in a way it hadn't before. I felt a strong confirmation that my body needed plants. Whole, unprocessed, plant foods in their natural state. I felt a little overwhelmed, but very calm. And I felt a lot of peace. It was like my body and mind and soul were remembering something they had always known. I know it sounds totally cheesy---but its true! I felt my soul say "YES! Eat this way!"

So in August 2015 I started eating a whole food, plant-based diet. I follow the guidelines put forth by the Forks Over Knives website. A whole-food, plant-based diet is centered on whole, unrefined, or minimally refined plants. It’s a diet based on fruits, vegetables, tubers, whole grains, and legumes; and it excludes or minimizes meat (including chicken and fish), dairy products, and eggs, as well as highly refined foods like bleached flour, refined sugar, and oil. I thought it would be so hard, but I find so much joy in eating this way. I thought I would miss meat, but I really don't. Learning to cook with little to no oil and no dairy (cheese specifically) has been a HUGE learning curve. But I am finding that the food I am preparing tastes so simple and delicious. Because this has been a spiritual decision for me, I feel a lot of satisfaction, and my food addictions are completely gone. Sometimes I crave something sweet-- and there are so many healthy options to eat to curb that sweet tooth! 

I read this incredible book called " Discovering the Word of Wisdom" by Jane Birch. It has really changed my life-- I would totally recommend it. The LDS (Mormon) faith has a guideline of health that it encourages all people to follow. This is called the Word of Wisdom. As I learn more about what I SHOULD be eating, instead of focusing on what I should be avoiding, my whole life is changing. Eating plants feels so wonderful! Here is a little video that the author put together that is really neat. There are many people all over the world who are eating this way-- and eating less meat than the Standard American Diet recommends. I am a firm believer that every person should do what feels good for them in their heart and soul. This is what works for me- and I am loving it. I can't imagine going back to eating how I was eating before. I have been eating a whole food, plant-based diet for about 6 weeks now, and I love it more and more the longer I eat this way. 

Our minds and our spirits and our bodies are so connected. I have also been working on meditating and healing my body and mind, not only through food, but also through positive thinking and energy. I think sometimes when we can't let go of pain, anger, frustration, despair, heartache, and other things that happen in our lives, we can't let go of excess weight and health problems. Not always, but sometimes. I feel this is true for me, personally. We eat our feelings, or we punish ourselves with food, or we become numb and can't feel the connection between our soul and body. I am learning that when I love myself, I can hear my body. I can truly recognize when my body is communicating a need with me. Sounds funny, huh? But I can hear when I am thirsty. I can hear when I am hungry. I can tell when I need rest, or quiet, or alone time. And I am learning about the connection between soul and body.   I am learning to let go, and love, and forgive, and be peaceful. And its amazing how much better I feel. It is very hard work. And some days or easier and more successful than others. There is something so beautiful about just letting go, and trusting God. 




















Thursday, June 11, 2015

Homemade Caesar Salad Dressing


 My mom LOVED Caesar Salad. We ate it 2-3 times a week with grilled chicken while I was growing up. Especially in the summer. It was a family favorite. Now, I eat it often, and always on Mother's Day. I lost my mom 7 years ago, and there is something so wonderful about eating her favorite meal. I feel so close to her. Its amazing how food connects us to those we love in such a real and beautiful way.

Our family friend, Rachel, gave mom this recipe for caesar dressing, and we've used it for years. Its a great, non-creamy caesar. It has a killer garlic bite (which I LOVE, because I am a garlic freak) and a nice, rich, umami flavor.

Sometimes, instead of croutons, I put crispy bacon in my caesar. Yeah, its pretty much a dream come true. Look at that cute little helper, sharing my lunch with me! :-)



It is also EXCELLENT with beautiful, organic, red leaf lettuce. But romaine also works great too!


Caesar Dressing Recipe

One Lemon, juiced
Anchovy Paste, 2 inch ribbon
1/2 Tablespoon Worcestershire Sauce (or liquid aminos)
1 Tablespoon Dijon Mustard
2-3 cloves of garlic
1/3 Cup Olive Oil

Place everything in a food processor and blend together until combined. Serve with lettuce of choice, croutons, Parmesan cheese, grilled chicken or crispy bacon. Yum!!


Put an Egg On it

I don't know if it's just me, but I can't get enough of the roasted veggie/fried egg combo! I feel like I could eat it all day long- and some days I do!!

Here are three fabulous, SUPER simple paleo friendly 'breakfast' options. But let's be honest, you could and SHOULD eat this for breakfast, lunch, or dinner! So yummy!


Parsnip Fries, with a fried egg

Cut large, long fries out of your parsnip. Coat in Coconut Oil and roast in oven at 400 degrees for 45mins, or until desired crispiness. Mmmmmm, Crispiness. Season with salt, pepper, garlic and onion powder. Fry an egg, and chop some green onions and you have a great meal!


Sweet Potato Medallions with Spinach, Ham and Sunny Egg

You can see my previous post, here, about how I love to do my sweet potatoes. I take some fresh spinach, or greens, and lay my sweet potatoes on top. Take some high quality, nitrate-free deli ham and fry it up in a skillet until nice and crispy. Place it on top of potatoes, and then put a beautiful sunny egg on top- with some parsley and pepper to garnish. This is a FABULOUS breakfast to do with guests. It looks beautiful, and it tastes incredible. 


 Leftover Veggie Hash with Eggs and Bacon
When I have leftover roasted veggies from dinner, I often warm them up and through a nice yolky egg on top. And of course, if you have some bacon or sausage you can add that too-- a little breakfast meat always warms my heart first thing in the morning!!


Lesson of the day: Pretty much everything is better with an egg on it. :-) 

Healthy Stuffed Peppers

When I lived in Romania, I fell in love with stuffed peppers and stuffed cabbage. I could have eaten it everyday! I brought home lots of traditional spices with me, but I have finally run out after 7 years of hoarding them!! This is a great recipe for those that are looking for a lower calorie option, but still want yummy comfort food. 




These do need to bake in the oven-- but I think you could prep them all and then put them in the crock pot if its just too hot to turn on your oven during these summer months. You could let them cook for 3-4 hours in the crock and they would be totally yummy too!



Brown Turkey on stove top. Chop pepper tops and zucchini and add to turkey in sauce pan.



 I always steam my peppers a bit so they are soft and dreamy-like.





 In a large mixing bowl, mix browned turkey and veggies, salt, pepper, garlic powder, Bell seasoning, canned diced tomatoes, tomato sauce and one cup cooked rice. Mix well. 




Fill each pepper all the way up. If you have extra filling just put it in the baking dish with the peppers! Put a sprinkle of cheese on each pepper, if you'd like. Cook at 375 for 45mins, or until cheese is golden. Garnish with sour cream. Each pepper comes in at about 350 calories!! Serve with broccoli and more cheese and you have a great meal for under 500 calories! Enjoy!









Garnish with sour cream, and some Parmesan (if you want!). Each pepper comes in at about 350 calories!! Serve with broccoli and more cheese and you have a great meal for under 500 calories! Enjoy!








Stuffed Peppers Ingredient List


1lb lean ground turkey 
4-5 bell peppers
1 small zucchini
1 cup cooked long grain brown rice
Fire roasted canned tomatoes
1 heaping tbsp Bell seasoning 
1/4 cup tomato sauce
Salt/Pepper/Garlic powder to taste
Cheese/sour cream to garnish 

Friday, April 17, 2015

Cheesy Cauliflower Fritters

Here it is--ask and ye shall receive! So easy, just a few ingredients, and so scrumptious.  

Cheesy Cauliflower Fritters 

5 Cups of cooked, chopped cauliflower

3 medium eggs

1 cup cheddar cheese

chopped chives

garlic powder, onion powder, salt and pepper to taste (about a 1-2 tsp each) 


Heat preferred oil in a skillet (I used a cast iron) 

Beat eggs in small bowl

Combine cooked cauliflower, beaten eggs, cheese, scallions, and seasonings in large bowl until mixed. 

Once oil is hot, place large spoonful of fritter mixture in oil and press gently into a patty. Let fritter cook until golden brown and then flip. 

EAT THEM ALL. ❤️❤️ Serve with sour cream or sriracha. Or both.  I used on small head of white cauliflower, and 1 small golden and had a little extra cooked cauliflower left over that the kids devoured while I was cooking. I just googled cauliflower fritter and looked at a bunch of recipes and then modified it to work with what I had on hand. Make them! So good!



Sweet Potato Buns

Guys, remember how I told you to eat sweet potatoes as buns? I was serious. Do it. I am so obsessed. It's so easy, and it is beyond delicious.


Ingredients:
1 large sweet potato
Oil (or to make them Whole food, plant-based, omit the oil)
salt
pepper

Parchment paper or silicone pad



 Peel the sweet potato, slice thin, place on baking pan (I line it with parchment paper), coat with olive oil and salt, cook for 20 minutes, flip them over, cook for another 20 minutes, and then snarf those bad boys down. I ate mine with a salmon burger and sautéed peppers and sesame seeds. IT WAS SO GOOD. I am in love...with sweet potatoes.