Greek style calzones with tofu “feta”: Original recipe

I was really craving calzones last weekend, so I made these for my (non-vegan, non-vegetarian) husband and me. It was a totally improvised recipe but it came out really good!

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The final, delicious product!

Ingredients:

1 ball pre-made pizza dough (I used Trader Joe’s brand). Obviously you can make your own crust if desired.
1/2 cup roasted red peppers
1/2 cup sundried tomatoes
1 cup sliced crimini mushrooms, sauteed with garlic
1/2 cup hummus
1/4 cup mixed Greek olives
Tofu “feta” (see below)

To make tofu feta:
Take half of a block of extra firm organic tofu, and squeeze dry (the best way to do this is to layer it between several paper towels, place it on a cutting board, and put a heavy book or frying pan on top for a few minutes). Crumble into a bowl. Add 2 tsp lemon juice, 2 tsp Greek seasoning (or a mix of oregano, garlic, marjoram, and sea salt), and 1 tsp black pepper. Combine well and set aside.

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Preheat oven to 375. Roll out pizza dough into a circle about 10″ wide. Cut dough in half. Spread hummus on each. Fill one side of each calzone with half of the tofu and half of the vegetable mixture, like so:

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Fold the empty half of the dough over the filling and seal the edges with your fingers. Using a wide spatula, carefully transfer the calzones onto a pizza stone. Bake for about 10 minutes, then flip calzone over (this is why they need to be well sealed!) and bake another 5 minutes. Brush tops with olive oil and bake 5 additional minutes, or until top is golden brown.

Enjoy!!

Spinach enchiladas with spicy corn – original recipe

This is one of my favorite recipes to make, and since I made it tonight, I decided I needed to post it already! Mexican food was always a vice of mine, so I’ve had to find ways to eat it often without facing serious weight gain. Quesadillas, enchiladas, and even taco salads can be loaded with fat and calories, thanks to the cheese and/or fried tortillas. The solution: make it myself and veganize it! These are very easy to make, and go well with a variety of sides.

They got a little messy this time around, but I assure you they tasted amazing!

They got a little messy this time around, but I assure you they tasted amazing!

Makes 8 enchiladas

For the enchiladas:

1 small onion, chopped
2 lbs baby spinach
1 garlic clove, minced
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp nutmeg
8 corn tortillas
1 can red enchilada sauce
1/2 cup Daiya, any flavor (or other dairy-free cheese)
1/4 cup cashew cheese, optional* (see below)

For the corn:
2 cups frozen or fresh sweet corn
1 tsp vegan butter or olive oil
1/2 tsp to 1 tsp cayenne pepper, to taste
1/4 tsp cumin
1/4 cup chopped cilantro
Pinch of sea salt

*1 hour before beginning preparation, boil raw cashews in water for 5 minutes. Turn off heat, cover and let soak as long as possible until needed. May also soak overnight in the fridge in an airtight container.
To make cashew cheese: Combine soaked and drained cashews in a food processor with 1/4 cup water, 1 Tbsp dijon mustard, 1 Tbsp apple cider vinegar, 1 tsp lemon juice, 2 Tbsp nutritional yeast, and a pinch of sea salt. Process until smooth. Set aside.

Directions:
Preheat oven to 400. Saute onions and garlic with a small amount of olive oil. When translucent, add cumin and chili powder and stir to coat. Slowly add in spinach, cooking until wilted. Drain off any remaining water and keep warm. Spray a large skillet and a 9×12 baking dish with non-stick spray. Lightly fry tortillas on both sides until slightly crispy. Pour enchilada sauce into a bowl and stir in nutmeg. One at a time, dip tortillas in enchilada sauce and place in the baking dish. Place some of the spinach mixture in the center and top with Daiya and cashew cheese. Roll up, and repeat this process until all are done. Spoon any remaining enchilada sauce on top, and sprinkle some more Daiya for good measure. Pop ’em in the oven and bake until the sauce is bubbling, about 15-20 minutes.

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Meanwhile, melt vegan butter over medium in a small saucepan. Stir in cumin, then add corn and cayenne and stir to coat. Heat 5 minutes, then remove from heat and stir in cilantro.

Serve meal with sliced avocado.
Other great side dishes include pinto or black beans, Mexican-style brown rice, or diced potatoes.

A more attractive attempt, when I made served with pinto beans with tomatoes and Mexican-style brown rice.

A previous, more attractive attempt, served with pinto beans with tomatoes and Mexican-style brown rice.

Exposing the truth about the Academy of Nutrition and Dietetics

*Update: I am more than pleased to announce that after significant pressure from outspoken, persistent, contentious dietitians like myself and thousands of others, the AND rescinded its contract with Kraft foods (although never quite explains why it was a good idea in the first place).* Read on, you should know the story anyway:

Those of you who are dietitians in the U.S. are undoubtedly aware of the entity that is the Academy of Nutrition and Dietetics (AND). They both dictate the practicing of dietetics and provide the recommendations for healthy eating in America. What you may not be aware of is the myriad special interest groups hanging out in the pockets of the AND. A press release has just been made announcing the new partnership between the AND and Kraft Foods. Kraft will be added to the list of AND’s corporate sponsors, and “foods” like Kraft American Cheese and boxed Macaroni and Cheese will now be promoted as healthy food options for your children. It should also be mentioned that AND’s sponsor list already includes Coca-Cola, Pepsi, ConAgra, and McDonald’s. Meanwhile, the Academy maintains that this move is not an endorsement of Kraft foods. Doesn’t make sense, does it?

You can read the New York Times article here:
http://well.blogs.nytimes.com/2015/03/12/a-cheese-product-wins-kids-nutrition-seal/?_r=0

This year, the Virginia chapter of AND will be meeting in my region and I recently received the program brochure in the mail. Lunch for this conference of dietitians from all over the state is provided by none other than McDonald’s, which everyone will eat while their corporate dietitian discusses the “healthy” options that McDonald’s offers. I am infuriated and am refusing to attend this conference. I will not give my money to any organization who claims to promote health but contradicts themselves by allowing a corporation NOTORIOUS for their low-nutrition, poor-quality food to the American people. I want no part of this madness.

I encourage you to visit the Dietitians for Professional Integrity website to learn more about how you as a dietitian (and consumer) can advocate for yourselves as professionals and for the well-being of your clients or patients.
http://www.integritydietitians.org

Meanwhile, please join me in boycotting the AND and do not attend any conferences or CEUs provided by them. By doing so you are not contributing to this massive conflict of interest.

Thank you for reading. Have a healthy day!

Breakfast, baby!

I’m stuck at home after a snowstorm, so I had to take advantage and post this because I’ve been talking about it forEVER. Breakfast is my favorite meal of all time, and I’ve been saving up tons of pictures for this post. Most of these I’ve made up, but if it is a recipe and I have online access to it, I will provide the link or at least tell you where it came from. Why should you eat breakfast? What should a healthy breakfast contain? Your burning questions answered and your taste buds tantalized!

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Vegan oatmeal-banana pancakes with figs and strawberries – recipe from Moosewood Collective Cookbook and is in an earlier blog post 🙂

Now, the FAQs:

Does it really matter if you eat breakfast?

In a word, yes!! Think about it — you’ve been sleeping for (hopefully at least eight) hours, and your body is ready to replenish. If you don’t eat breakfast, your metabolism still thinks you’re asleep and therefore conserves any energy it would release to your cells. Breakfast — BREAK the FAST — is meant to give you that kick start so you will start using energy, and therefore, burning calories. Studies have shown people who eat breakfast are leaner for this very reason. In addition, breakfast eaters have improved mood, increased concentration, and get fewer headaches than those who skip it. If you’re stomach isn’t growling, you can focus on what you’re supposed to be doing at work/school/whatever it is you do all day 🙂 With children, all of the above benefits are shown as well as better test performance. It’s a win-win, really!

What should I be eating?

Breakfast should contain 2-3 food groups, two of which should be carbohydrates and lean proteins or healthy fats. The third is usually fruit or a dairy/dairy equivalent. Carbohydrates provide that cell energy, protein/fat keeps you full, and fruit gets some vitamins and fiber into your system. Choose from the following foods to maximize the benefits. Avoid greasy meats, large quantities of cheese, pastries, donuts, biscuits, or anything else with a high fat or sugar content. This will just cause a blood sugar crash and subsequent sleepiness, which is definitely counterproductive!

I’m not hungry in the morning. Do I still need to eat?

Again, yes! For some people, it takes a little training to get your stomach used to it. Start with something small, like a fruit & almond milk smoothie or a slice of toast with peanut butter. After about a week, you will start waking up hungry and ready to take on something bigger. Remember, you’re not trying to pack in a whole day’s worth of calories. 300-350 is plenty for more people, but if you exercise early in the day, go up to around 500 calories.

Build your Breakfast!

Carbs: Oatmeal, high-fiber cereal (5 g fiber or more), sprouted grain bread (like Ezekiel), whole-grain bagel or English muffin, stone-ground grits (NOT instant), whole-grain waffles or pancakes (such as Kashi), flatbread, wrap.

Proteins: Eggs (free range for better cholesterol content), egg whites, tofu, quinoa, organic cheese, low fat organic milk, soy milk, Greek yogurt, soy yogurt.

Healthy fats: Nuts, chia seeds, hemp seeds, flax seeds, avocado, almond milk, coconut milk, coconut shreds or oil

The combinations are almost endless. Get creative, and feel free to veer away from traditional breakfast foods. As long as it meets the above criteria, you can basically eat anything. I know people who don’t like breakfast food, and end up eating last night’s leftovers instead. Again, the rules are yours to make, but make sure to get your 3 food groups!

All of the following meals take less than 5 minutes to prepare, making them perfect for busy weekday mornings! All pictures are mine. I’m getting better at food photography, I think!

Gluten-free rolled oats with chunky almond butter, hempseeds, and pomegranate stewed apples

Gluten-free rolled oats with chunky almond butter, hempseeds, and pomegranate stewed apples

Avocado on Ezekiel bread with a clementine

Mashed avocado on Ezekiel bread with a clementine

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Blueberry soy yogurt with muesli, dried cherries, and pomegranate arils

Half a whole-grain bagel with peanut butter and sliced apple

Half a whole-grain bagel with peanut butter and sliced apple

A less traditional route: Mashed sweet potato with raisins, walnuts, and a little maple syrup.

A less traditional route: Mashed sweet potato with raisins, walnuts, cinnamon, and a little maple syrup.

Smoothie bowl: Beets, banana, strawberries, hemp, and chia seeds. Sprinkled with granola for some crunch.

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Kashi waffle sandwich with almond butter and banana

Peach-mango soy yogurt, chia/hemp seeds, dried persimmons and oat clusters

Peach-mango soy yogurt, chia/hemp seeds, dried persimmons and oat clusters

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you have a little more time or can prepare ahead, you can make some more fun stuff like pancakes and breakfast breads. I absolutely LOVE these two recipes from Ceara’s Kitchen:

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Flourless Pumpkin Pancakes with almond butter, pumpkin butter, and chocolate chips. On the side – a beet, berry, and chia smoothie. These pancakes are made in the blender and are SO easy and SO amazingly delicious. This picture actually made me a pseudo-celebrity on Instagram, and was reposted by Ceara herself!

 

 

Vegan Banana Oat Breakfast Cake. I baked this last night and we ate half of it immediately! Great by itself or with a smear of vegan cream cheese or almond butter.

Vegan Banana Oat Breakfast Cake. I baked this last night and we ate half of it immediately! Great by itself or with a smear of vegan cream cheese or almond butter.

Links to recipes:

http://www.cearaskitchen.com/healthy-vegan-banana-oat-breakfast-cake/

http://www.cearaskitchen.com/pumpkin-oat-blender-pancakes-flour-free-gluten-free-vegan/

With awesome foods like this, fast food is COMPLETELY unnecessary and obsolete. If you don’t even have five minutes to make something, keep low-sugar, high-protein bars like Clif, Larabar, Kind, or your other preferred brand in the pantry. Also have plenty of fresh fruit, so you can grab a bar and a banana on your way out the door. This way, your belly is happy and you can confidently drive right past that drive-thru!

That’s all, folks. Happy breakfast-ing!!

Original Recipe: Vegetarian Chili-Cornbread Casserole

I know, I know, I promised you a breakfast post. It’s coming, I swear!!

I posted this on Instagram last week and said I would provide the recipe, so first thing’s first! This casserole was a dish I made for my department’s holiday party. Of the 20+ people in the department, I am definitely the only vegetarian. I had to come up with something that I could eat, but that the others would too. Enter this brilliantly easy and delicious recipe. It is perfect for gatherings of any kind — football party, potluck, etc.

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Vegetarian Chili-Cornbread Casserole

Serves 8 (or 4 as a main dish)

Filling:

2 cups cooked beans (I used black and garbanzo, but feel free to use whatever you have around)

1 cup sweet corn

1 can organic diced tomatoes, drained

1 cup Quorn crumbles (may use other brands, this is just my preference as it lacks processed soy)

1 onion, chopped

1/2 cup mushrooms, chopped

1 tsp cumin

1 tsp chili powder

1/2 tsp cayenne (optional)

Salt and pepper, to taste

Topping:

Non-GMO cornbread mix of your choice (I used Pamela’s cornbread and muffin mix, which is gluten free. I have a coworker with celiac.)

Directions:

Preheat oven to 375. Heat 2 tsp olive oil in a deep saucepan. Add onions and saute 2-3 minutes, then add mushrooms and saute another 2-3 minutes. Add Quorn, tomatoes, beans, corn, and seasonings and stir to combine. Simmer for 5-10 minutes. Meanwhile, mix cornbread according to package directions. Pour bean mixture into a 9×13 casserole dish. Top with cornbread mixture. Bake for 10-12 minutes or until toothpick comes out clean. Serve hot. Serve as is or with desired toppings, such as chopped avocado. Watch it disappear! (Tip: your husband, kids, anyone else will not even know it’s vegetarian. Score!) This also makes great leftovers (if there are any) for your vegan lunchbox the next day!

 

 

Eat Healthy on a Budget? Yes, We Can!

First of all, I have to apologize for my absence. I have missed all of you! I just saw that my last post was over a month ago, which mortifies me. I hope you are all still out there, having EAGERLY anticipated my next post, and so I’ve made it a good one for you (I hope!!!) 🙂

I want to talk about eating healthy on a budget. I could safely say that it’s the most common nutrition-related obstacle identified by my clients. They say things like, “I can’t afford to eat healthy” or “Produce is just so expensive!” There seems to be a great deal of misconception in regards to what you can really get for your money. I decided, as both a dietitian and consumer, to help my fellow consumers save money without sacrificing their nutrition. I even did some incognito prowling of the grocery store aisles to show you some product comparisons. Read on, for my top tips on savvy shopping!

1) Think outside the box. It’s a fairly well-kept secret that discount stores can have some really great finds. There is a chain here in Virginia called Big Lots, which calls itself a closeout store. They sell overstocks, discontinued products, off-brand items, etc at a deep discount; they have everything from furniture to cleaning products to Christmas trees. The Big Lots in my town just so happens to be a treasure trove of organic and natural products. For example, they have an entire section of Bob’s Red Mill products, many of which are hard to find in this small town (think coconut flour and organic rolled oats). Not only is the selection huge, but they are something close to 40% off of retail. I have also found Kashi products, organic dried fruit, and these amazing imported Italian cookies I’ve never seen in the US. Check out this haul from my most recent Big Lots trip:

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Major score! I paid $4 for the PB2, which retails closer to $5 in most stores.

I also recommend scouring places like TJ Maxx, Marshall’s, and Ross, where I’ve found goodies like organic popcorn, gluten-free cookies, jarred roasted red peppers, and trail mix for, again, significantly below retail. It’s true! (And hey, you might even find a cute scarf or a designer dress while you’re at it!)

2) Do a little comparison shopping. Don’t write off the store brand — many big-chain grocers are even making their own organic and/or natural brands. Food Lion has their own brand, as does Farm Fresh, Kroger, Whole Foods, Trader Joe’s, and likely others that I don’t have around here! A money-saving example:

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The ingredients were identical — I checked! Yet the price difference was a whole dollar.

While comparing name brand with store brand is a good way to go, you can also compare different sizes of the same product to see which is a better deal. Sometimes, you’ll find that buying the larger or multi-pack container is more economical. It takes a little math to determine the cost per pound or per ounce, but it’s worth it! Some stores, like Food Lion (where I did my research today) lists that cost right on the price tag so the math is done for you (no headache for you, hurray!) Today, for example, I was buying Greek yogurt for my son’s lunch.

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Note the price of the individual yogurt. The 4-pack of the same brand, flavor, and size was $3.89, making the price 97 cents per yogurt. While an 18-cent savings may not seem like much, think about how that would add up in a $200 shopping trip!

3) Look for sale items. Food Lion has a small “natural foods” section, and while a lot of the items are overpriced, I keep finding deals all over the place! Several items were marked as closeout, and some were on sale with the store’s loyalty card. See for yourself:

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This was the find of the day!! I love these single-serving almond milks for a snack at work or post-workout.

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They had my favorite crackers on sale; next to them you can see some of the closeout items as well.

4) When it comes to fresh produce, I cannot emphasize this enough — BUY IN SEASON!!! I have compared prices on foods that I know grow here (apples, for example) during their respective on- and off-seasons, and the difference is not insignificant. That being said, if it’s in season, you should be able to buy it from a local grower. Look at farmers’ markets, roadside stands, even random pickup trucks in parking lots (an enormous quantity of watermelons are sold this way around here!!!). Other fruits are always cheap, like bananas. Make sure they have the Rainforest Alliance sticker, though, for responsible consumerism! If you can’t get in season and/or feel the food item costs too much, head to the freezer section. Frozen fruits & vegetables are a great alternative — they retain the fresh taste and nutrient content of fresh without the high price tag. A word to the wise: avoid canned vegetables if possible — they are often high in sodium and the nutrient content is subpar at best. Ever put a fresh green bean next to a canned one? Yeah. No comparison. I rest my case on that one.

5) Last but not least — this part may seem obvious, but it’s absolutely worth it to clip coupons. I get coupons in the mail, troll for them online, (try http://www.coupons.com, http://www.valupak.com, and manufacturer’s websites) and look through the weekly store ads. Find out what day is “double coupon” day at whatever store(s) you frequent. Also, almost all large grocery chains have a loyalty membership card, which is always free, and the payoff is often huge! My husband makes fun of me, but I have all of the local stores’ cards on my keyring, and I am not ashamed! You can often visit the store’s website for additional coupons, as well. Many of them can even be used more than once, so the savings continue until the coupon expires. I know, couponing (is that a word?) can be time-consuming, but in my humble opinion, it’s a small price to pay (pun intended!) for the money you will save.  You don’t have to be one of those Extreme Couponers from reality TV who end up with an 80-cent grocery bill (how is that even possible?), but every little bit of savings helps!

Adding up my coupons and MVP store card, I saved $12.68.

I know it’s hard to read, but adding up my coupons and MVP store card, I saved $12.68 on my $98 grocery bill. Not too shabby, eh??

Thanks for hanging in there. This is what happens when I don’t blog for a while — I get wordy! Next entry will be full of beautiful pictures, because I’m going to feature my favorite meal —- BREAKFAST!!!! I’ve been taking pictures of my morning concoctions for weeks now, so be prepared…..and I promise to get it to you sooner rather than later.

As always, have a healthy and happy week!

Roasted Vegetables = Maximum Versatility!

Roasting is probably my favorite way to prepare vegetables. It brings out a whole new level of flavor that you can’t achieve from any other cooking method. There are some vegetables, in fact, that I will ONLY eat roasted (brussels sprouts, for example). Yeah, it makes that much of a difference. In addition to the deliciousness factor, roasting carries two additional benefits: 1) You can roast just about any veggie, so it’s a great way to “clean out the fridge,” and 2) there is so much you can do with the veggies afterward! Plus, it’s pretty easy once you get everything sliced and diced; all you have to do is stir them ever so often.

Last week, I harvested piles of squash, ichiban eggplant (you know, the beautifully deep purple slender ones), and onions. They were sitting there looking so lonely, so I decided to slice them all up and pop them into the oven. I preheated the oven to 350. Meanwhile, I placed all the veggies in a gallon-size Ziploc baggie. At this point I added several whole cloves of garlic, because roasted garlic is AMAZING and takes on this exquisite sweetness. I then added 2 Tbsp of olive oil (this time I used my tuscan herb-infused one) and some sea salt and pepper. I then sealed the baggie and moved it around with my fingers to get the olive oil all over the veggies. After spreading them onto a cookie sheet lined with parchment paper, into the oven they went! It’s best to stir them about every 15-20 minutes. Depending on the vegetables, they may take up to an hour to roast, so plan accordingly! Everything was sliced very thin, so cooking time was only about 40 minutes here. 

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The finished product

I let them cool since I wasn’t using them right away, and put them in a large container for storage. 

 

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The possibilities here are pretty much endless. You can use them to make wraps, like this one I made for lunch the next day:

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Flatout flax wrap with spinach and cashew cheese added. An easy and delicious Saturday lunch!

 

Or, you can make a really easy quinoa bowl:

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Veggies were reheated in a pan with some chickpeas and nutritional yeast while the quinoa cooked.

Other ideas:

  • Serve with your favorite pasta
  • Make PIZZA! 
  • Add cubed tofu and cashews and serve over brown rice
  • Tasty curry
  • Omelets, if you eat eggs
  • Fajitas

There is probably lots more that I’m not thinking of. Now go get in the kitchen, roast up those suckers, and get creative! 

Original Recipe: Carrot-Squash Curry Soup

I know it’s not fall yet, but that doesn’t mean I can’t start making butternut squash EVERYTHING. This past week I’ve pulled up a ton of carrots and while I love eating them raw, I wanted to get a little more creative. Soooo I made this soup! Since I have a terrible tendency to throw things together without measuring, I’ve done my very best to estimate the quantities for you. You may want to adjust the spices and heat to your liking, as well. Enjoy!

The final product!

The final product!

Carrot-Squash Curry Soup
Makes about 4 cups

Ingredients:

1 tsp olive oil
1 small onion, chopped
1 small apple, chopped
3 large carrots, peeled and sliced
1 can organic butternut squash puree (or 1 whole squash, cubed)
1 cup plain almond milk
1 tsp curry powder
1/2 tsp coriander
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1 Tbsp crunchy peanut butter
Salt and pepper, to taste

Heat olive oil in a medium saucepan. Saute onion 3-4 minutes. Meanwhile, in a small saucepan, steam carrots and apples until soft. Add carrots/apples to onions along with the curry powder, coriander, ginger, and cayenne pepper. Stir well to coat. Add in butternut squash and almond milk. (Note: if you like your soup thinner, you can also add a cup of veggie broth or water at this point. Personally, I’m a thicker soup kind of gal.) Bring to a simmer, stirring occasionally. Using an immersion blender, break up carrot/apple chunks. (If you don’t have one, just pour the soup into a blender and puree until smooth, then return to the pot.) Simmer for 15-20 minutes. Just before serving, stir in the peanut butter and add salt & pepper to taste. Garnish with chopped cilantro. 

New Vegan Lunch Box!

Good morning, world! Got a new lunch box for ya — enjoy!

I’ve been playing around with a new photo collage app I got, so be patient. Trying to make things a little prettier (like I do with all other things in life!)

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Clockwise, from top left:

Morning snack — Smoothie (made in my new Ninja!!): Beets, apples, and nectarines

Lunch — Black bean and vegetable soup, with extra hot sauce on the side….I like it spicy! Large spinach salad with grape tomatoes, carrots, onions, tortilla strips, and sliced avocado. (This entire thing came from the cafeteria at work!!) Today I used a lime dressing from Newman’s Own…it goes so well with the avocado.

Afternoon snack — chili & lime-flavored roasted chickpeas. I am prooooobably addicted to these. (Note: You can definitely make your own, but I find they don’t store well. You have to eat them all at once. If anyone knows something I don’t about this process, please share your knowledge, oh wise one!)

Morning snack, part 2 — Sea salt pistachios

That’s all, folks! As always, have a healthy and happy day!

Vegan Oatmeal Banana Pancakes: Semi-original

This really is my M.O, isn’t it? Stealing recipes and making them vegan….but you know what? All for a good cause, right?

This one is adapted from the “Moosewood Restaurant New Classics” cookbook. (it’s a great one, by the way — written by the owners of the Moosewood Restaurant in New York — definitely worth checking out!) The pancakes are already vegetarian, but I made some modifications to make them vegan. Enjoy!

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Dry Ingredients:
1 cup wheat flour (use other for gluten-free option)
1/2 tsp salt
2 tsp baking powder
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 cup rolled oats, ground fine (or can use instant oats)

Mix together all dry ingredients; set aside.

In a separate bowl, combine the following:

1 Tbsp ground flax (soaked in 3 Tbsp hot water for 2-3 minutes)
1 cup vanilla almond milk
1 Tbsp vegetable or coconut oil
2 Tbsp maple syrup
1 cup sliced banana

Add these to the dry ingredients and stir until just combined. Cook on a lightly oiled skillet, 1-2 minutes each side.

There are myriad ways to serve this, but I had a ton of figs that I picked from my best friend’s tree yesterday so I thought they would be lovely with it. They were, along with some fresh strawberries and a dollop of organic peanut butter (aka the food of the Gods, am I right??)

Per pancake: 100 calories, 3 g protein, 18 g carbohydrate.