My Energy Shift

It's time to shift your life into high gear

Archives for July 2018

Creamy Coconut Dates and Veggies

Creamy Coconut Dates and Veggies

I got the idea for this dish from a restaurant in Columbus, OH called Portia’s Cafe.  I don’t live in the area, so I rarely get to indulge in this deliciousness.  On their menu they listed all the stuff in their “Pad Thai” so I used that information to create my own recipe, which I think tastes pretty darn close to theirs.  They call their dish Pad Thai but I renamed mine because I think of pad thai being more peanutty — no peanuts in this recipe.  This dish is truly extremely good and easy to make.  I also like that there are no oils, which is better for your health. The recipe is below the video.  I’d love to hear whether you tried this and if you liked it.  In a Ninja blend: Heaping ¼ cup unsweetened dried coconut 2 tablespoons ground almonds 2 tsp. grated ginger ½ tsp. garlic 2 tablespoons lemon juice…
Read More

Chewy Lemon Oatmeal Cookies — sugar free and plant-based

Chewy Lemon Oatmeal Cookies — sugar free and plant-based

I am still struggling with giving up sugar — it has a strangle hold on me!  But I thought I would at least try to stick with a more natural sugar, so when I saw this recipe I had to try it out.  Dates are what sweeten this recipe.  The cookie was easy to make and pretty darn tasty.  I am not retyping the recipe here because I will provide a link below.  When you click on it, you will probably be asked to subscribe to their emails.  They are definitely worth it.  I have tried a number of their recipes and all are good.  Their recipes are all oil free and plant-based.  I will say that the cookies get a little softer a day or two later but are still quite yummy. Remember — I did not use quick oats, I only used old fashioned oats. I also ground up the old fashioned oats…
Read More

Korean Black Beans

Korean Black Beans

I discovered these by eating at a local Korean restaurant.  They are served as a side, along with several other side dishes, to a bigger dish.  I really liked them and decided to try to make them on my own.  You will notice from the recipe that they are on the sweet side, but I think this is what make them so good.  The trick to these beans is to cook them just enough to be chewy — not too soft or too hard.  I love having just a small helping of them on the side with a bigger dish.  I forgot to mention in the video, that these are usually served cold.  After they are cooked, I keep them in the refrigerator and just pull out what I want to eat.  Of course, you could reheat them if you want, but it’s really not necessary. Here is the recipe with my slight changes: About…
Read More

Kale and Potato Casserole

Kale and Potato Casserole

Potatoes are a delicious comfort food!  Don’t be afraid of the carbs.  This is a very easy and tasty dish.  I was inspired to make it because I had kale in my garden ready to eat.  So if you have kale in the garden and need a good recipe, here you go.  The ingredients are few, but the taste is exquisite.  Here is the recipe. 1 1/2 pound thin skinned potatoes 1 bunch kale 1/4 cup olive oil (or less if you want to save calories) 4 cloves garlic, minced 2 teaspoons salt bread crumbs 1 tablespoon nutritional yeast Vegan Parmesan cheese (optional) Wash the potatoes and drain.  Depending on the size of the potato, half or quarter them to make a bite sized piece.  Boil until slightly tender (about 20 minutes).  While the potatoes are boiling, remove the stem from the kale and cut into small pieces.  Wash and drain.  Mix the olive oil,…
Read More

Footer

Subscribe To The My Energy Shift Newsletter!