Sunday, December 16, 2012

QUICK LENTIL LOAF

lentil loaf--was looking at recipes in Prevent and Reverse Heart Disease and was LAZY and kinda made up my own twist since i didn't feel like measuring! LOL

used a package of lentils from trader joe's and a package of frozen brown rice that you microwave (not sure of brand got at Publix probably 3 cups) or use leftover brown rice. mush lentils and rice in bowl, sauted half of a large onion in veggie broth a few minutes and then added a big handful of fresh spinach- chopped. drained pan and added to lentil and rice mixture. added half a carton of pome chopped tomato. Added some Italian Seasoning. Put in 2 loaf pans and added ketchup to top and cooked at 350 for 40 minutes.
Yummy!
heat leftovers with extra kechup.

Wednesday, June 27, 2012

Oil Free Vegan Banana Bread

Maple Banana Bread
1 cup whole-wheat pastry flour
3/4 cup oat flour -I used Organic Barley Flour instead since i had that on hand
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp sea salt
1 cup pureed overripe banana i used more than this 2 bananas in the immersion blender
1/2 cup pure maple syrup
1/2 cup plain unsweetened non-dairy milk I used Vanilla Coconut Milk
1 tsp pure vanilla extract
handful of non-dairy chocolate chips or nuts (optional)










Preheat oven to 350. In a large bowl, mix dry ingredients. In a separate bowl, combine mashed banana, maple syrup, soy milk, vanilla, and oil. Add wet mixture to dry (and chocolate chips, if using), and stir through until just well combined (don't overmix). Wipe a loaf pan lightly with oil. Pour batter into pan and bake for 43-48 minutes, until golden and a toothpick or skewer inserted in the centre comes out clean. Let cool completely before slicing.

Recipe copyright Dreena Burton.

Sunday, June 3, 2012

Clandestino!!!

Clandestino bars tastes great and they only have one ingredient: Fresh Bananas! These are great for traveling and they only have 90 calories in one bar. No preservatives and Gluten free!

Tuesday, April 17, 2012

Strawberry Muffins

These muffins from the fat free vegan site were terrific! My picky husband and son loved them and so did I! This is a winner!



click here for recipe

Black Bean Soup



This soup is yummy and the recipe is from Dr Esselstyn's Prevent and Reverse Heart Disease book.

Monday, April 16, 2012

PIZZA!




We made pizza tonight with the Nature's Hilights Brown Rice Pizza Crust. I had some Trade Joe's Pizza Sauce with no oil! and i threw some mushrooms and spinach on it. My husband made pizza last night with no oil with homemade crust and sauce and i had the same toppings and I have to say homemade was better but if you don't have the time or energy to make it from scratch this was pretty good.

Thursday, April 12, 2012

Lemon Coconut Chia Muffins




I got this recipe from Healthy Girl's Kitchen


Lemon Coconut Chia Seed Muffins
makes 12 muffins
adapted from this recipe from Peas and Thank You


dry ingredients:
1 cup whole wheat pastry flour or white whole wheat flour
3/4 cup barley flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup chia seeds

wet ingredients:
1/2 cup unsweetened almond or soy milk
1 1/2 tsp fresh squeezed lemon juice
2/3 cup unsweetened apple sauce
1/2 cup maple syrup
1 tsp vanilla extract
2 tsp coconut extract
1 Tbsp lemon zest (or zest of 1 small lemon)

Preheat your oven to 325 degrees.

In a large bowl, place all dry ingredients and stir to combine well.

In a medium bowl, place all wet ingredients and whisk to combine well.

Pour wet ingredients into dry ingredients and stir until just combined.

Fill each well of a muffin tin that has been lined with cupcake liners 2/3 of the way full. Bake for 20-25 minutes, until slightly golden in color and a toothpick inserted into the center comes out clean.

Friday, April 6, 2012

Stir Fry



I had stir fry for lunch! I cut up squash, zucchini and mushrooms and threw it all in a big fry pan with some veggie broth, tamari and All-natural oriental seasoning. I made Success brown rice boil in bag-- 2 packs. when it was done it put it in the pan with the veggies and steamed a little while and I had my lunch with a nice tupperware of leftovers to warm up later!

Sunday, April 1, 2012

Raw Balls



Makes 10 - 12 Balls

• 1/2 cup walnuts

• 1/2 cup pitted dates

• Scant 1/2 cup raw carob powder

• Scant 1/2 cup maple syrup

• 1/2 cup almond butter

• 1/2 teaspoon of vanilla extract

• 1/4 teaspoon fine sea salt

• 1/2 cup whole almonds

• 2 cups shredded unsweetened coconut

1. Place the walnuts in a food processor & process until coarsely ground. Add the dates & pulse until well combined with the nuts.

2. Add the carob powder, syrup, almond butter, vanilla extract & salt. Process until mixture is thick & smooth.

3. Add the almonds, pulse a few times until combined, but you want them to remain in crunchy chunks so do not over process.

4. Form into golf-size balls with your hands. Roll the balls in coconut.

Place in a sealed container in the freezer until hardened.

Thursday, March 29, 2012

My favorite Breakfast



My favorite breakfast! A mixture of cereals (Nabisco Shredded Wheat, Cascadian Farm Raisin Bran and Cheerio's are some of the ones I use) with fruit on top, usually bananas, strawberries and blueberries with almond milk.

Tuesday, March 20, 2012

Portobello Mushroom Burger!!!!!!! YUMMY!



from the Engine 2 website


PORTOBELLO MUSHROOM BURGERS


portobello mushroom - 4 ounces
tamari (low-sodium) - 1 ounces
Worchestershire sauce (vegetarian) - 1 ounces
Pepper, cracked - 1 ounces
red onion (large) - 3 ounces
whole grain bun - 1 bun
hummus - 1 ounces


Preheat oven to 450ยบ.
Snap the stems off the mushrooms.
Place the mushrooms face-up on a baking sheet.
Splash a few drops of tamari and Worcestershire (beer splash is optional) into each cap.
Place the stems into the caps.
Cook in a casserole dish for 10–15 minutes, until the mushrooms are soft and filled with liquid.
Cook the onion rounds on high heat in a sprayed skillet for 5 minutes, stirring often, until wilted and brown.
Spread the buns with Dijon mustard or hummus.
Place each mushroom on a toasted bun with cooked onion, tomato, lettuce or spinach, and your favorite fixings.
Serve with healthy fries.


Enjoy!

Sunday, March 18, 2012

Dinner Tonight! The Happy Herbivore's Black Bean Burgers!



here is the link for the recipe if you want to print it out:
http://happyherbivore.com/recipe/quick-black-bean-burger/

My son and I don't like mustard and we would cut back on it next time. My husband loves mustard and he couldn't taste the mustard if you want to gauge if you want to cut back or not depending on if you like mustard. :)

Tuesday, March 6, 2012

Lynn's Meatloaf



I had Lynn's Meatloaf from the Engine 2 Diet book last night for dinner. I toasted some bread and had it for a lunch today also!
Here is the recipe!

Meatloaf Recipe


Monday, March 5, 2012

I met Rip Esselstyn at Whole Foods Market




On January 10th my daughter and I were shopping at Whole Foods in downtown Atlanta and I saw a copy of Engine 2. There were flyers there by the books about a Breakfast event at the John's Creek location. (This picture was taken at that event on January 25). I went home and downloaded Engine 2 by Rip Esselstyn and read it immediately! I started eating this way right away. Not long after that I was at Whole Foods and I saw where they were having meetings about eating the Engine 2 way so I signed right up! I rented Forks Over Knives from Netflix and found it very eye opening. There was a Engine 2 Kitchen Rescue I watched on Netflix Steaming also. I highly recommend both of these movies.I also bought Prevent and Reverse Heart Disease by Caldwell B. Esselstyn Jr. It has great info and recipes also! I thought I would share some things I eat. Please comment any tips or recipes!