One of the great aspects of eating a plant-based diet is the desire to try a wide variety of produce and grains. For example, I’ve recently started trying sorghum instead of quinoa or rice in my salads, and I love it!…
Life-Changing BBQ Jackfruit
A couple of weeks ago I was at a nutrition conference, and I spoke to someone who asked me if I’d ever tried barbecued jackfruit. I hadn’t, but I was certainly intrigued. The next day I ordered six cans of jackfruit from Amazon and began looking at recipes online. I immediately tried a recipe I found on Pinterest, and I really didn’t like the seasonings or the sauce I chose. So, it was time for me to experiment with seasonings until I found the barbecue flavor I desired.
I decided to look for inspiration from the Queen of Southern cooking herself, Paula Deen. I ended up basing my BBQ jackfruit recipe off of her barbecued pork roast recipe — and it’s life-changing! …
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Broccoli Salad
I’ve been craving colorful salads lately — especially ones that are easy to make, oil-free, and hearty enough to stay good in the fridge a few days. Since I rarely eat broccoli raw, I decided to come up with a broccoli salad that gets me excited about eating this cruciferous veggie that usually tastes like sulfur.
Traditional broccoli salads contain junk ingredients, such as bacon bits, mayonnaise, and sugar. I decided to leave out the bacon and sugar and replace the mayo with a dressing made of cashew cream and apple cider vinegar. The vinegar actually cuts the bitter flavor of the raw broccoli!…
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Black Bean Salad
Earlier this week I was asked to make a side dish to go with a chicken entree for a church small group dinner. I knew I wasn’t going to eat the chicken, so I decided to make my favorite hearty salad that can be eaten as a side or an entree: black bean salad!
I also made my vegan queso, which, if you haven’t tried it yet, you need to make ASAP!…
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Tuscan Bean and Kale Soup
Last week I decided to change up my usual soup routine and come up with a nutrient-packed, low-calorie soup recipe that I can make over and over again and love every time.
Well . . . mission accomplished!
This Tuscan bean and kale soup is a delicious combination of cannellini beans, kale, sun-dried tomatoes, carrots, onions, celery, and a blend of flavorful herbs. And like most soup recipes, it’s easy to make and tastes great as leftovers! …
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Sweet Potato Enchiladas With Roasted Poblano
If you’ve been vegetarian for a while, you might have seen the title of this post and rolled your eyes. Sweet potato and black bean enchiladas are quite common in the vegetarian recipe repertoire, so I’ll admit this isn’t my most creative post.
BUT it’s simple and delicious, so if you’re not someone who has made sweet potato enchiladas before, here is a recipe for you to try! …
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Quinoa Pizza Bites
I’m just going to go ahead and say it — this recipe is a winner!
Now that Abby is able to feed herself, I decided to come up with a super nutritious finger food that I can keep in the freezer and thaw whenever I need an easy meal for her. She loves quinoa, but I have to feed it to her because of her poor utensil skills. And when I’m feeding Abby, I’m not able to feed myself.
So . . .
I came up with these veggie-filled quinoa pizza bites, and Abby LOVES them!…
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Tomato Pie
It’s hard to beat a summer tomato picked fresh from the garden, which is why I’ve been waiting all year to come up with this vegan, gluten-free tomato pie! …
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Cinnamon Ice Cream With Salted Caramel and Brûléed Banana
I may be a dietitian, but I’m still human — a human with a sweet tooth. So naturally, my favorite recipes to concoct are desserts. Granted, my desserts are nutritious, vegan, and gluten-free, but they’re still decadent treats that should be reserved for special occasions.
This cinnamon ice cream with salted caramel and brûléed banana seems complex, but I promise it’s quite easy! The ice cream, shortbread cookies, and salted caramel can be made ahead, and the bananas can be caramelized using a créme brûlée torch or an oven broiler right before serving. And trust me, this will be your new favorite summer dessert! …
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Lentil Salad With Roasted Vegetables
Before my husband and I traveled to London in mid June, I did some research to find a good vegetarian/vegan restaurant in the city. I stumbled upon a cute restaurant called Mildreds, which is so popular that the line is always out the door! My husband and I arrived 20 minutes before it opened for lunch so we could be at the front of the line.
The food at Mildreds was so good, I bought the cookbook!…
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Ethiopian Stuffed Cabbage
Last week in my CSA crate I received a beautiful head of cabbage, so I decided to concoct a flavorful entree that features cabbage! Cabbage is often used in Ethiopian cooking, which I love, so I knew this dish would be one of my favorites.
I combined the commonly-used Ethiopian spices — turmeric, cumin, garlic, and ginger — with a naturally creamy mash of potatoes, carrots, white beans, and onion, and served it all stuffed into steamed cabbage leaves. If you don’t want to take the time to stuff cabbage leaves, you can always chop your cabbage and cook it with your other vegetables!…
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Fudgesicles w/ Protein (+ A Product Review!)
You know you’ve made it as a food blogger when you’re mailed a product and asked to do a review on your blog!
And I’ll admit, because I believe it’s possible to eat all of the protein you need from eating only plants, I generally don’t endorse protein powders.
BUT . . .
When I received my sample of Nature’s Food Organic Protein, I was impressed by its ingredient list and the fact that it’s 100% vegan, gluten-free, soy-free, and lactose-free. It’s also free of preservatives, cholesterol, and artificial flavors and sweeteners. The main reason I like this product, however, is the fact that it contains Bacillus coagulans, which is a beneficial probiotic (good bacteria). Probiotics help boost your immune system and aid in digestion by improving gut health, and should be part of everyone’s diet! …
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