Avocado, spinach, onion. Sprinkle with salt, and maybe some vinegar. Yum!
Tomatoes!Eat them fresh - or cook them. This is one of a few vegetables whose antioxidants actually become more bio-available with heat, so cooking them makes them even healthier!Here’s what I do:Place a large, whole tomato in a microwave-safe bowl, heat for about 2 minutes. Sprinkle with salt and spices (I use basil), “stir”, and eat! Amazing, simple, tasty and healthy!
Does this look perfect or does this look perfect? Avocado, cherry tomatoes, purple onion, cilantro, slat and pepper. Yum!
Every night I eat salad. Every single night. Because it is literally my favorite food. Seriously! But…my salad isn’t just “leaves”. Here is what I put on top:
Wholesome Vegan Salad Topping1 tbsp Nutritional Yeast1 tbsp organic golden flaxmeal1/4 cup organic medium salsa1 tbsp raw pumpkin seeds3 or 4 large raw mushrooms1/4 large onionPinch of saltPinch of smoked paprikaA little liquid smoke
Mix everything together and top a lovely bed of salad greens. Wholesome, healthy, and delicious. Delivers everything a vegan diet might lack - including B vitamins in nutritional yeast, and healthy Omega-3s in the flax.
I love food. What a lame way to start a post. But it’s true! And I love mushrooms, in all their shapes and forms. So here is a mushroom recipe I came up with a few nights ago (and am about to make yet again! I got the idea from my black bean recipe, here, but liked this infinitely more. Sort of, since I still love tortillas!)
Ah-mmmmmm-mazing Mushroom Skillet
5 or 6 medium sized blown-caps or baby portabellosSpoonful of Dijon style mustardAbout 1/4 cup canned black beans, undrainedSalt and pepper, to tasteFresh parsley and dill-weedThinly sliced onions, roughly the same amount as beansFresh or frozen green beans (I used frozen, so cooking time will be shorter.)
Slice mushrooms thinly, like in the picture. Then put all the ingredients, sans herbs, into a non-stick skillet and cook, on medium heat, for some 5 to 10 minutes, stirring occasionally. Serve on top of rice or noodles or pasta…or maybe in a tortilla? ;)
For a spicier variation, I have tried this with curry powder and it’s delectable. But then I love curry powder almost as much as I love mushrooms, which I love almost as much as tortillas and chocolate and peanut butter and - I need to stop rambling. Enjoy!
Photo from here!
Dear Marsha, subsiding on chocolate, peanut butter, carrots, and protein powders is not okay.Get yourself together and start eating other food!
Sorry guys, a bit of a little personal blurb. All this end-of-the-school-year-I-still-need-to-pack-my-whole-room stuff has gotten me in a bit of a funk. (On the not so bright side, I’ve discovered a whole new diet! It’s called AP Exams Without Ample Preparation)
So tonight I worked on eating actual food. Yummy tasty food! That does not include peanut butter, chocolate, or any of the aforementioned.
Rockin’ Vegan Black Bean Burrito
Black beans (I used canned), about 1/4 cup almost all the way drained - leave a bit of the liquidDijon mustard, about 1/2 tbspPaprika, black pepper, chilli pepper, dash of saltChopped onion, to taste (I like onions. So I used about a fourth of a small one. Sort of a one part bean, one part onion type of thing going on for me!)TortillaFresh salad greensGreen bell pepperOptional: Assorted steamed veggies, avocado
In a non-stick skillet, combine first three ingredients and cook for about 5 or 6 minutes on medium heat, occasionally stirring.Warm up the tortilla. Put the beans in the tortilla. Don’t lick your fingers. Layer on the pepper, lettuce, and veggies and enjoy the yummiest quickest dinner I’ve yet to offer! ;)
Glorious photo courtesy of this website :)