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 Topping
1 tbsp Nutritional Yeast
1 tbsp organic golden flaxmeal
1/4 cup organic medium salsa
1 tbsp raw pumpkin seeds
3 or 4 large raw mushrooms
1/4 large onion
Pinch of salt
Pinch of smoked paprika
A 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.

Image source

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 portabellos
Spoonful of Dijon style mustard
About 1/4 cup canned black beans, undrained
Salt and pepper, to taste
Fresh parsley and dill-weed
Thinly sliced onions, roughly the same amount as beans
Fresh 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 liquid
Dijon mustard, about 1/2 tbsp
Paprika, black pepper, chilli pepper, dash of salt
Chopped 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!)
Tortilla
Fresh salad greens
Green bell pepper
Optional: 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 :)