With the cooler temps finally here in the South, I wanted to try a new vegan soup recipe. But I wanted something really hearty that would be filling and I found it. This is a recipe for “Best-ever Beefless Stew” with portobello mushrooms taking the place of beef. If you’re not a fan of portobellos, I’m sure you could use another type of mushroom that would taste just as good.
I gotta say this was one of the most delicious and satisfying stews I’ve ever had! A few things I would change to the recipe is to add a little salt and pepper to taste and it also calls for fresh parsley as a topping. But I wasn’t too crazy with flavor of the parsley with the stew. I would recommend giving it a try anyways and see for yourself, you may end up liking it.
This recipe was published in the latest Forks Over Knives, “100 Best Plant-Based Recipes,” 2021 and it can also be found on their website “Best-ever Beefless Stew.” It was really easy to make with everyday ingredients.
With autumn here, squash and pumpkins are in season! Spaghetti squash is one of my favorites this time of year. It’s a round/oval shaped yellow squash that can be light in color or a little more orange. It’s loaded with vitamins and minerals and is low in calories. It’s also a good source of Vitamin C, maganese and Vitamin B6.
1 Cup Cooked Spaghetti Squash contains about:
Carbs: 10 grams
Fiber: 2.2 grams
Protein: 1 gram
Fat: 0.5 grams
Vitamin C: 9% of the Reference Daily Intake (RDI)
Manganese: 8% of the RDI
Vitamin B6: 8% of the RDI
Pantothenic acid: 6% of the RDI
Niacin: 6% of the RDI
Potassium: 5% of the RDI
Instead of eating traditional spaghetti that’s loaded with carbs and can be fattening, try making some spaghetti squash. It’s fairly easy to make and quite delicious. Although I must warn you, that cutting the spaghetti squash can be a little hard so be careful and use a sharp knife.
Cut the ends off the spaghetti squash and cut in half lengthwise.
Remove the seeds with a spoon.
Fill a shallow pan with about 1/4″ inch of water.
Place the spaghetti squash in the water, cut side down.
Bake in oven at 400 ̊F for 45 minutes or until the squash can be easily pierced with a fork.
Once it’s cool enough to handle, gently scrape the inside flesh with a fork lengthwise to separate the spaghetti like strands but be careful not to break the outer shell.
Sprinkle with a little salt and pepper, if desired and serve with marinara sauce.
You can serve spaghetti squash in a variety of ways by adding different veggies, navy beans, chick peas or anything else that you like to eat. There are plenty of recipes online to get you started. So why not try something new and healthy too! You may be pleasantly surprised.
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“Every human being is the author of his own health or disease.” ~Buddha
One of my favorite sandwiches used to be the BLT (bacon, lettuce, tomato). But now that I’ve gone vegan, those sandwiches are off the menu. Years ago I tried avocados. I wasn’t too crazy about them because they have a bit of a bland flavor but that can be a good thing.
The other day I wanted to make a really good sandwich and thought I’d try an ALT, avocado, lettuce and tomato. I was pleasantly surprised at how good it tasted and satisfied my hunger. It was even easier to make than a BLT because I didn’t have to cook the bacon. Plus I felt great after eating it.
I simply used 2 slices of Ezekiel bread, lightly toasted and spread with vegan mayonnaise. Then I added the avocado slices, lettuce, tomato and a little Himalayan sea salt. Voila! I had a delicious, healthy, satisfying sandwich!
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“Health is not about the weight you lose, but about the life you gain.” ~Dr. Josh Axe
As most of your know, I went vegan about 4 years ago. Not because it was the “in thing” to do but because of health issues I was having at the time. I drank lots of milk when I was a kid and I think we’ve all heard the slogan, “Milk, it does the body good.” But does it really?
I grew up thinking that cows were put on this earth to give us milk and that was that. But when you think about it, the only reason a cow produces milk is to feed their calf. So their bodies have to be in a continual pregnant state to produce milk for us.
There’s been a lot of research done showing milk may actually do us more harm than good. For starters, one of my problems with milk was that I was constantly congested. When I’d get a cold, the congestion would get really bad. I thought by drinking only organic milk and eating only organic dairy products, I was being healthy. But my congestion just kept getting worse even though I wasn’t sick. After reading an article in a magazine I decided to give plant based milk a try and found that my congestion completely cleared up in a few weeks.
After experiencing that I started doing research and found that milk contains harmful hormones which are given to the cows to increase their milk production. Even the organic milk still has hormones in it. I also learned that milk causes your body to leach calcium from the bones which in turn can make you more susceptible to osteoporosis. Not to mention, that milk and dairy products can cause cancer. Yikes! And these were just a few of the adverse affects of dairy that I stumbled upon in my research.
There are a lot of documentaries that you can watch like Food Inc., What the Health, Forks Over Knives, Plant Pure Nation to name a few. These films were a real eye opener for me and although I didn’t go vegan initially, the more educated I became, the more I realized I needed to stick with it to stay healthy. Once I did that, I was living proof that what they were expressing in these films had a lot of truth behind it. Granted a vegan diet isn’t for everyone but there’s always room for improvement no matter what diet you consume.
Please don’t take my word for it but do your own research. You may be surprised and shocked at what you find. Your diet is the foundation to your health as well as your happiness. Because the bottom line is, if you don’t have your health, nothing else really matters. You can’t bring joy to the world if you don’t take care of yourself first. Hope you found this information helpful.
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“When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” ~Ayurvedic Proverb
Ok, I confess I’m a chocoholic. But who doesn’t like chocolate? I mean it’s just awesome! There are so many varieties of chocolate out there like white, milk, dark and all flavors in between.
Besides tasting so delicious, studies have shown that dark chocolate, at least 75% or more has some pretty good health benefits too like reducing stress and food cravings, fighting fatigue, improving blood circulation and so much more. It’s even considered nutritious and contains nearly the full RDA of copper and manganese, plus it contains descent amounts of magnesium, iron, fiber, zinc, selenium and potassium.
The 75% dark chocolate has the least amount of sugar as compared to white or milk chocolate. So it won’t contribute to weight gain as long as you don’t over do it. What I have noticed personally is that the more sugar that’s in the chocolate, the more I’ll want to eat it. I find that with the darker chocolate I only need 1 square to satisfy chocolate craving and I’m good to go.
As most of you know, I’m vegan so I’m always looking for vegan chocolates. They do make more of them now and they’re very tasty but a little more pricey than regular chocolate. With that being said I’m always on the hunt for new ways to satisfy my chocolate cravings.
I found a great smoothie recipe online that I tried. It was good but just wasn’t satisfying that rich chocolatey flavor I was looking for so I made changes and came up with this delicious Vegan Chocolate Smoothie that has a rich chocolate flavor and contains about 16 grams of protein:
1 C Unsweetened Almond Milk (or any unsweet non-dairy milk of your choice)
3 Tbsp Organic Gluten Free Oats
2 Tbsp Organic Cacao Nibs or 1.5 Tbsp Cocoa Powder (see note below*)
2 Tbsp Hemp Seeds
1 Tbsp No Salt or Sugar Added Almond Butter
2 Tsp Organic Chia Seeds
1 Organic Date (pitt removed)
1/2 Tsp Cinnamon
1/2 Tsp Instant Espresso Coffee
1/2 C Water
1 C Ice
Combine all ingredients in a blender and enjoy!
(*) Although I love cacao nibs and all the antioxidants they provide, I found that using Cocoa Powder gives the smoothie a richer and creamier flavor.
I hope you’ll give this recipe a try and let me know what you think.
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“I’d give up chocolate, but I’m not a quitter.” ~Unknown
Ginger root has been used for centuries as a spice and for medicinal purposes. The first time I tried ginger, I wasn’t too crazy about it. I loved the scent but the flavor, not so much.
Over the years, I’ve grown to really love ginger. I’ll put a few small pieces in my salad or add some to my veggie juices. I even make fresh ginger tea which is very aromatic and quite delicious (recipe below). I’ve learned and personally experienced the healing powers of ginger and I can say in all honesty, it’s truly a Superfood.
Ginger has many benefits and can help the body heal from a number of ailments naturally including:
Aids in Digestion
Regulates Blood Sugar
Lowers Blood Pressure
Helps with Nausea
Reduces Menstrual Pain
Aids in Reducing LDL Cholesterol
Aids Weight Loss
Before making any changes to your healthcare regime, always check with your doctor/health practitioner to make sure it’s right for you.
Ginger Tea Recipe:
4-5 quarter inches pieces of ginger, slightly crushed
2 Cups Water
Sweetener (honey, stevia)
Add ginger and water to a teapot. Boil for 3 minutes. Remove from heat and steep for 15 minutes. Strain ginger pieces, add a little sweetener and enjoy.
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“Our Food should be our Medicine & our Medicine should be our Food.” ~Hippocrates
I’ve been exploring more vegan recipes, especially the ones that don’t necessarily appeal to my tastebuds. And I must say, I’ve been pleasantly surprised. So far, they have all been quite delicious and tasty.
My family likes to eat tuna fish sandwiches but tuna is one of the most toxic fish you can eat. They’re high in mercury and other heavy metals because of pollutants in the water. So I wanted to find a vegan alternative. I finally decided to give this recipe a try and I’m glad I did. It’s a “No Tuna” Salad Sandwich. It’s great because it doesn’t have that fishy smell like real tuna but it’s super delicious and quite filling. Plus it’s quick and easy to make.
The recipe was published in the latest Forks Over Knives, “100 Best Plant-Based Recipes,” 2021 and it can also be found on their website “No Tuna” Salad Sandwich.
The main ingredient is chick peas aka garbanzo beans which is not necessarily my favorite but they work well in this recipe. I served my family these sandwiches and they were a hit! Lots of flavor, very filling and satisfying, vegan and most important, No Mercury! It’s a win win.
I recommend getting a little crazy and giving it a try. You may discover new flavors on this adventure!
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“Good nutrition creates health in all areas of our existence. All parts are interconnected.” ~ T. Collin Campbell
Valentine’s Day is just around the corner. We all know that we should express our love every day to those we hold dear, but Valentine’s Day is that 1 day to really shine. Without spending a lot of money, here are 14 Ways to Show Your Love to that Special Someone in your life:
Make a nice breakfast.
Take over and do their chores for the day.
Go for a nice walk together.
Do a yoga or other exercise class together.
Go out on a picnic.
Watch a movie with candy and popcorn.
Bake a special sweet dish like the vegan brownies from last Thoughtful Thursday!
Make a handmade Valentine’s Day Card.
Create a surprise “Love You” display on the kitchen table with candy, flowers.
Order a “To Go” meal and have a candlelit dinner at home.
Create a romantic music play list and dance the night away.
Leave little love notes for them to find.
Give them a Spa Day at home with candles, chocolates and bubble bath.
Spend quality time together talking with no distractions and really listen.
“Where there is Love, there is Life.” ~Mahatma Gandhi
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Many moons ago when I tried eating vegan, it really wasn’t the tastiest, at least not the recipes I tried. I’ve been vegan now for the past several years and can say that the recipes have improved tremendously. Some recipes are so good you can’t even tell they’re vegan and not made with eggs, milk and the usual ingredients. A lot are even better all plant based.
You may have seen Zucchini Brownies for sale in health food stores and restaurants. The thought of making something as delicious as a brownie from a vegetable didn’t quite appeal to my taste buds at first. But being a chocolate lover I finally gave into my curiosity and tried one at a small restaurant. To my surprise it was so delicious and moist, I pretty much inhaled it, lol.
Since I love to bake, I figured someone on the internet must have a pretty good recipe. Lo and behold I came across ElaVegan.com hosted by Michaela. She is a very talented vegan food stylist, recipe creator, photographer and writer.
Michaela’s Zucchini Brownie Recipe was absolutely delicious as are her many other recipes which I highly recommend you try. The recipes are written with easy instructions, lots of photos and helpful tips. She also puts a tab at the top of each recipe for a quick print. Even if vegan isn’t your thing, it’s a delicious alternative to healthier meals. I highly recommend trying these delicious brownies!
“Health is like money, we never have a true idea of its value until we lose it.” ~Josh Billings
The holiday season is a very special time of year for celebration and good cheer with those you love. But they also can be tough for many reasons and this year goes without saying. I’m always looking for the silver lining in the cloud and I’ve found that for me, all this craziness has meant more time with my family. So tomorrow night we’re doing a little bit of baking, something we haven’t done for the last several years.
I’m not sure how you do with indulging in holiday treats but I know at this stage in my life, the weight goes on quickly and fairly easily but is hard to get off. Sometime it seems like I just look at the sweets and the weight goes on, lol. But seriously, the holidays only come once a year and this year, I’ve decided it’s okay to indulge a little. Now, I’m not going gung ho and eating an entire batch of cookies but I’m definitely going to savor each bite enjoy a few.
The more you avoid something you really want, the more likely you are to binge eat. So having a few sweet treats is acceptable and should be enjoyed guilt free! But then just make sure you get back on track to eating healthy again and exercising if possible.
To compensate for my indulgences, I’m planning on running an extra mile here and there but nothing crazy. So my words of wisdom to you are enjoy this special time of year with loved ones and really cherish these special moments together, and “ENJOY” your holidays treats because I’m sure they’re well deserved!