I am always looking for ways to make the food I prepare at home a little more healthy. A while back I posted a blog about a tomato pie that I like to make when homegrown tomatoes are plentiful in my garden. Well, it’s that time of year again, so I pulled out my recipe. But I decided I wanted to make some changes. Recently, I have been developing some classes for a nutrition/better eating program I hope to launch in the near future. This has brought into the forefront of my mind that I need to continue reading ingredient labels. Even though I consider myself a healthier eater than most people, I am far from perfect. When things are easy, and they say “vegan” I tend to grab them without asking — is this healthy? Just because something says “vegan” does NOT mean it is healthy. Not by a long shot. I had an… Read More
Dilly Beans
My garden veggies have really ramped up and I was looking for something new to do with my plentiful supply of green beans. I liked my pickled beets so much at that decided to try pickled dilly beans. They were easy and tasty. Why should you eat green beans? Let me tell you a few reasons: They are high in iron — better than spinach They are great for your hair, skin and nails because they are loaded with silicon They can act like a diuretic which can help your body detox from unwanted toxins in the body They contain antioxidants which help with heart health and boosts your immunity Vitamins and minerals contained in beans help with eye health Here is how to make your very own dilly beans in a very short period of time. INGREDIENTS Beans (use as many as you would like to use — I made one jar) 1 cup… Read More
Pickled Beets — Oh So Healthy
Beets. It seems that most people love ’em or hate ’em — kind of like kale, lol. I have fond memories as young adult going to a restaurant when I would come home to visit my parents. I would always choose to go to a local restaurant that served a delicious salad with beets on top. This was the only time I would eat beets. They were so good on the salad you would think that I would have tried them in different ways when I wasn’t in town to frequent the restaurant. I didn’t even consider putting them on a salad I made myself. Strange. Sadly, even though I have moved back home, the restaurant closed years ago. When I drive by I still think about that wonderful salad. Isn’t it strange how we remember so vividly things we have eat in the past? Now growing my own beets in my garden. I thought… Read More
Oven Kale Chips
It’s time to promote glorious kale again because it is so plentiful this time of year. It makes me very sad to think how many people give kale a bad rap because they may have eaten kale that was not properly prepared. I still have memories of the smell coming from the school cafeteria when they fixed broccoli. I mean, it was putrid. But I love broccoli. That horrible memory did not keep me from loving this vegetable. That’s because I know how to fix it properly. It’s all in the preparation. Let me tell you about all the virtues of kale and how incorporating it regularly into your diet can lead to improved health. First, kale is full of nutrition. In fact, it’s a powerhouse and it is one of the most nutrient dense foods on the planet. One cup of kale contains over 100% of the RDA of the following vitamins: A, K,… Read More
Cream of Spinach Sauce
At this time of year, I have a plethora of greens — mainly lettuce and spinach. I have eaten many, many salads and am a little tired of them right now. So, I decided to try something different with my spinach. I had heard of spinach gravy and was planning to make that, but ended up making a spinach sauce instead. This could easily be transformed into gravy by simply placing everything in a food processor and blending it up. I guess that’s a personal preference. This was a very easy recipe which helped me use up lots of extra spinach in my garden. You simply saute the spinach, squeeze dry, and place in a white sauce. Easy peasy. Put it over whatever you like. I used noodles, but rice, potatoes, quinoa, or bread would work too. Ingredients: About 4 cups chopped fresh spinach Pinch of salt 1 cup cashew milk 2 tsp. onion powder… Read More
Pulled “Pork” with Jackfruit
I am not kidding when I tell you that I think you can fool your friends with this “pulled” pork made from a fruit! Jackfruit, that is. I had never heard of jackfruit until a few years ago. In the grocery store they can be found fresh in the produce aisle. It looks like this and can be as large as a watermelon. It can also be found in cans — usually at a specialty or health food store. However many regular grocery stores are also carrying jackfruit in cans these days. I have only bought fresh jackfruit once. Luckily it was already cut into slices so I did not have to cut it in half, which I think would be quite tricky. CLICK HERE to see me dig through the jackfruit I bought. The fresh fruit is quite tasty and can be eaten raw, of course. This recipe is similar to that one, but… Read More
Mushroom Stroganoff
It’s been a while since I posted a recipe, so I thought it was about time. This time I chose Mushroom Stroganoff and I am so glad I did. It was quite delicious and filling. Plus it was a quick meal ready in about 30-40 minutes. Back when I used to eat beef stroganoff I remembered that one of the key ingredients that made the dish so good was the sour cream. If you haven’t tried cashew sour cream, you are in for a treat! I added this to my stroganoff even though the recipe did not call for it. It really helped it taste much more like the real deal. I used an egg-free pasta but you can use whatever you like. If you prefer gluten-free, you could also serve this over rice or rice noodles. I hope you enjoy it! CLICK HERE for the recipe I used. Here is the sour cream recipe. … Read More
October Ghoulash
I have come to realize that pretty much any recipe can be transformed into a healthy plant-based version. This is just one example. Many years ago I watched Martha Stewart all the time and loved her techniques for making delicious food. Of course, she is not a plant-based eater, so pretty much every dish had meat or dairy, this one included. I remember it being super delicious and I made it at least once each fall. October is just the perfect time for ghoulash (hence the spelling change 😉 So when I went plant-based I wanted to preserve the wonderful taste while replacing the meat with a healthier alternative. Actually this recipe was pretty easy to make into plant-based. I simply replaced the meat with mushrooms — a good variety of them. I also added carrots which was not in the original Martha recipe. The star of this recipe are the onions which cook down… Read More
Healthy Green Bean Casserole
The garden is not as plentiful this year as last year, but we did manage to get some green beans and I even canned 11 pints. All these green beans made me hungry for a green bean casserole. But this is a healthier plant based version which is almost oil free. It is pretty easy to make too. Here are a few reasons why you should eat more green beans: They are full of nutrition and contain vitamins A and C — both boost your immune system which everyone should be doing these days. They contain minerals like calcium, magnesium, and iron. They contain protein –about 2 grams per serving. They are an excellent source of fiber — sadly many people do not get enough fiber. They are a great source of complex carbohydrates and are considered low a glycemic food. CLICK HERE for a link to the recipe I used. I did make… Read More
Jerk Cauliflower Poppers
During the lockdown I stumbled upon Tik Toc and have learned so much. There are many recipes on this social media platform. I found this one and decided to try it. It is so easy and delicious and I simply reduced the oil to keep it more healthy. As I have mentioned before, cauliflower is such a wonderful cruciferous vegetable and it should be incorporated into your diet regularly. You can do so much more than just stir fry it, put it in a salad, or eat it raw. These days we even make pizza crust with it! Versatile. Healthy. Plant-based. Gluten Free. All good reasons to eat cauliflower and try this recipe. CLICK HERE for the cauliflower curry recipe. INGREDIENTS 1 head cauliflower — this makes a lot. For single servings use less. Cooking spray 1 T onion powder 1 T garlic powder 2 tsp. cayenne 2 tsp. smoked paprika 2 tsp. allspice ½… Read More
Lettuce have a tostada!
I have so much lettuce in my garden it’s hard to eat it all. I have had salads for many days now and decided I wanted something different. My friend showed me how to make these tostadas a few years back and I always make them when lettuce is plentiful. Tostadas are quick, easy, and cheap. Especially if you have lettuce growing in your garden. Actually, you don’t need a garden to grow some lettuce — all you need is a pot, soil, and seeds. Growing lettuce indoors in a cooler environment might be a better choice this time of year because of the excessive heat. Lettuce prefers cool weather but make sure they get plenty of sun. There really isn’t a recipe to these — just a few simple ingredients. INGREDIENTS Corn tortillas — buy organic if possible Beans — I chose black beans, but any will do. Put into a food processor to… Read More
Cauliflower Curry
I saw this recipe on Instagram and with a few of my own tweaks (no oil, less coconut milk, shallot instead of an onion) it turned out pretty good! Curry is a taste that you either love or hate. I happen to love curry. You can simply reduce the amount of curry you add if you don’t want as much. The cauliflower makes this dish super healthy because cruciferous veggies are the bomb! They should be a part of everyone’s regular diet. This dish made a lot and ended up feeding me for 3-4 meals. Ingredients: 1 onion or shallot, chopped 3 cloves garlic 1 Tbsp fresh or frozen minced ginger 1 tsp. cinnamon 1 tsp. cumin 2 Tbsp. curry powder 1 can diced tomatoes 1 can coconut milk 1 head cauliflower, cut into florets Rice — cooked as you like Veggie broth Preparation: Get your rice cooking. I prefer a rice cooker… Read More
Wheatberry Salad
I mentioned at one point that I wanted to find a wheatberry salad recipe after really liking the wheatberry sloppy joe recipe I made last fall. CLICK HERE if you missed that recipe. I found THIS SALAD RECIPE and it was was very good. It is definitely a different salad with the roasted veggies and wheatberries which added unique textures and flavors. I have enjoyed cooking with wheatberries and experimenting with them. I am sure I will find new recipes to share soon, but for now, here is how I made the salad. You will need about 4 leeks and a red onion. Slice them up thinly. Be sure to thoroughly wash the leeks. Use parchment paper or foil to line the pan. Spray the veggies with cooking oil. Roast the veggies in a 400 degree oven until they are slightly browned and soft. Stir half way through for even browning. Cook about… Read More
Mac and “Cheese”
I’m sure you are like me and have comfort foods that just make you feel good when you eat them. We all need those right now more than ever, right? Mac and cheese would be right up there on my list. But we need to eat a healthier version as we continue to pump up our immune system. However, when you go plant based it would seem that mac and cheese is no longer an option. Well, I have great news if you are plant based (or thinking about it) and want your mac and cheese too! I have tried other mac and cheese recipes, but this one is one of the best because of the delicious sauce that has so many flavors. This recipe came from the How Not to Die Cookbook by Dr. Michael Gregor (sorry — I mispronounced his name in the video). I strongly encourage you to read his book… Read More
Penne Pasta with Spinach and Chick Peas
During these last few weeks, health has been our major concern. Well, it’s been my major concern ever since I went plant-based — not just for the past few weeks. Food should always be your number one defense when it comes to your health. In today’s climate we need healthy food more than ever. You simply cannot be healthy if you don’t eat the right foods or get the nutrition you need. This is a very simple 5 ingredient meal I made in about 15 minutes. Even people who don’t like to cook can make this. It is so easy and delicious PLUS it will give your body the nutrients it needs to stay healthy. Just look at the color! Eating the rainbow leads to better health. Stay safe out there! INGREDIENTS: 10 oz. fresh (preferably organic) spinach, chopped About 2-3 cups whole grain penne pasta 2-3 tbsp. veggie broth 6-8 cloves garlic — I… Read More
Quinoa Breakfast Cookies
At this point, I’m sure many of you are as stressed out as I have been about this pandemic we are currently facing. Stress causes people to eat things they really shouldn’t and I am no exception. In an effort to cut down on my sugar intake, but still be able to have something sweet, I decided to try this recipe. It does have some sugar (organic) but there’s not too much. A lot of the sweetness comes from the oranges and the cranberries (which I substituted for the stone fruit). I was also intrigued by the fact that quinoa is a key ingredient. I am still amazed that I was in my 50s before I ever knew what quinoa was. Once I tried it, I loved pretty much everything I made with it. There are so many benefits from eating quinoa. It is one of the most complete plant-based proteins. It’s also gluten free… Read More
Immune Boosting Chili
As you know we are experiencing interesting and unprecedented times with the outbreak of the coronavirus. The health of you and your loved ones is of utmost importance. Having a strong and vibrant immune system is the best protection from ANY virus that may be lurking about. There are many ways to help improve your immunity and strengthen both your physical and energy body. One of the best ways is to eat nutritiously dense food which are ALWAYS PLANTS. I know that it is March and there are signs of spring in the air, but the nights are still cold and the weather has many ups and downs in temperature. So, I decided to make some immune boosting chili which will help keep me warm on these chilly nights. I call it immune boosting because it is full of healthy plant-based nutrition with no oil. Health starts in the gut so let’s feed it something… Read More
Wheat Berry Sloppy Joes
Have you ever heard of wheat berries? I hadn’t until recently. These tasty little nuggets are what wheat products are made from. Sorry to those who are gluten intolerant — these aren’t for you. Wheat berries contain all the healthy stuff that is often stripped away when making wheat products. As far as nutrition goes, they are packed full of protein, iron, magnesium, vitamin E, and fiber. In addition, they are low in calories and very filling. While I chose to make sloppy joes, you can use wheat berries as you would any other grain and can stand in as a substitute from time to time. They also make a great meat substitute as you will see with the sloppy joes. I think I might try adding them to chili next time instead of lentils. Wheat berries may be hard to find in your local grocery store, though. Look at your local food co-op… Read More