Slaw chunky salad

So HEB had some organic broccoli slaw bags in the produce section on sale. I love how convenient and how many different ways you can use this pack of veggies! You can steam it in the bag for pasta, make a salad, mix with veganase for a coleslaw or just add it into a stir fry you are making. I love a sour salad. This salad can be tweaked to be less sour by adding in 2 tablespoons of coconut sugar, and some oil & seasonings. 

Ingredients: 

1/2 a pack of veggie slaw (2 cups) broccoli or cabbage works ( cut veggies into matchsticks if not available) 

1 avocado diced 

1/2 a cucumber diced 

1/2 a lemon (squeezed over veggies) 

1 tablespoon of chili powder 

 Mix in serving bowl so all the juice and seasonings aren't wasted (I like to lick the bowl after I am done) 

Fruit "champagne" Green goodness

While everyone else is sipping on alcohol, soda or fast food,I am at home sipping on this green champagne. This is a simple smoothie recipe that comes out extra frothy, sweet and simple, your own fruit "cocktail". Get in those greens!! 

Ingredients: 

2 frozen bananas 

10 dates pitted & soaked overnight in 1.5 cups of water (skip step if you have vitamix) 

1 handfull of spinach 

1/8 a cup of coconut sugar (omit if you like) 

1 cup of pineapple 

1 tablespoon of maple syrup (organic) 

I fill my blender with 40oz of water after I put in above ingredients. 

Directions: No brainer, blend and enjoy!! 

"Meat" vegan chili

I like to fool my boyfriend sometimes cause he is such a picky eater. This chili looks like it has meat and is hearty just like chili should be . Switch it up, add more veggies. Just try it!! Perfect over white rice with pickled jalapeños, yum

Ingredients: 

Pioneers gluten free chili seasoning mix 

2 cups of organic frozen corn or cut off the cobb (if frozen, let sit for 30 minutes to defrost)
1 can of diced tomatoes with green chilis (organic)
2 cups of vegetable broth
1-2 cups of potatoes diced small
1/4 a cup of diced red onion
1/2 a cup of Quinoa (or Quinoa brown rice blend)
1 can of red kidney beans (organic)

Directions:
Heat 2 tablespoons of veggie broth in pan for chili. Add in potatoes & onion and cook until onions are soft. Add in the rest of the ingredients and bring to boil. Simmer for 1 hour for a delicious heathy simple chili! 

Day 21: Cinnamon Banana Tummy milk

This recipe is seriously my go to when I have an upset stomach. Bananas help ease indigestion and the cinnamon is just pure deliciousness.

Ingredients:
3 frozen ripe bananas
2 unfrozen ripe bananas
1/8 a cup of coconut sugar
1 tsp of cinnamon
1 tsp of vanilla

Directions:
Add in water till blender is filled, blend and enjoy!! Slip slowly to calm an upset belly

Day 20: Veggie sausage with a homemade marinara sauce!

This recipe is quick and incredibly delicious!! Serve with Vegan bread for an Italian sausage sandwich or over pasta (double the marinara recipe) Enjoy! will upload pic as soon as a I get a good one of this recipe.

Ingredients: 

Tofurky basil and pesto Italian sausage (warning not gluten free, buy a gluten free sausage if you have allergy) 

1 can whole tomatoes (organic Bpa free) 

2 tablespoons of extra virgin olive oil 

2 tsp of minced garlic 

1 tablespoon of italian seasonings mix 

2 tsp of basil 

1 tsp of kosher salt 

Directions:

1. Cook sausage per package directions. 

2. Heat olive oil in a medium sized skillet 

3. Once oil is hot add onion and garlic, heat till fragrant. 

4. Add the rest of the ingredients, stir every 2 minutes. Mash the tomatoes once they are soft enough to do so (10 minutes).

5. Once the tomatoes are mashed add in Sausage and cook for another 5 minutes. Serve as a veggie italian meatball sandwich!! enjoy 

Day 19: Date sweetener for oatmeal

Anything sweetened by fruit is my #1 choice. I experimented with dates and oatmeal and oh my was it delicious. I used Halaway dates cause they are soft and have a buttery, caramel taste. 

Ingredients: 

10-15 dates soaked over night 

2 tsp of cinnamon 

2/3 a cup of rolled oats 

1 1/3 cups of water 

Directions: 

Use the water you soaked dates in as some of the water for your oatmeal. I measured so I would have exactly 1 1/3 cup of date water for my oats. Cook oatmeal like normal in water. Web the oats are almost done you will add in the dates. 

Process dates in food processor until super smooth!! You can also mash them if you don't have a food processor. 

Add cinnamon and dates in oatmeal and enjoy!! 

Day 17: Pumpkin chili

The pumpkin gives it a little extra oomph, delicious fall treat! I ate mine with bobs red mill cornbread mix (with an egg replacer) so good!! I love simply organics packets!! They are cheap and easy here is a recipe made with one. Can be substituted for another chili mix. 

Ingredients: 

1 can of organic pumpkin purree 

1 can of organic chili beans 

1 can of organic black beans 

1 can of diced tomatoes (organic BPA free, no sodium) 

2 1/2 cups of water 

2/3 cup of red lentils 

2 cups of potatoes diced (I used French fingerlings) 

1/2 an onion diced 

1 ear of corn (corn cut off cob) 

1 yellow bell pepper 

1 pack of simply organics mild chili packet (can be substituted for any brand) 

2 tablespoons of chili powder 

2 tsp of pumpkin pie spice 

1 tablespoon of garlic powder 

Directions: 

1. Heat 2 tsp of olive oil in pan with bell peppers and onions, till fragrant (soft) 

2. Add in the rest of ingredients and bring to a boil, cover and let simmer for 1 hour. 

3. Serve hot with cornbread!! 

Day 18: Mexican hot chocolate

Ingredients: 

1 cup of coconut milk 

1 cup of water 

2.5 tablespoons of raw cacao powder 

1 tsp of cinnamon 

2 tablespoons of coconut sugar 

1 tablespoon of agave nectar/honey/maple syrup (either works) 

 

Directions: 

Heat coconut milk & water on low until warm.Add in the rest of ingredients and simmer for 6 minutes. Enjoy!! 

Day 16: apple cinnamon oatmeal

Ingredients: 

2/3 cup of rolled oats 

1-2 tsp of cinnamon 

1 tsp of vanilla extract 

1 tablespoon of coconut sugar 

1 tablespoon of maple syrup (organic) 

2 tsp of coconut flakes to top 

2 apples (I used pink lady) 

Directions: 

Bring water, cinnamon, vanilla and apples to boil then add in oats. Turn low to a summer till oats reach your desired 

consistency. Mine takes about 6-7 minutes. Remove from heat and add coconut sugar and maple syrup, mix until well combined. Top with coconut flakes and enjoy! 

Day 15: peanut butter cup breakfast smoothie

Ingredients: 

20 dates (soaked overnight) 

2 frozen bananas 

1/2 a cup of overnight oats (1 cup of coconut milk) 

3 tablespoons of pb2 (I like peanuts) 

2 tablespoons of raw cacao powder 

Water to fill the rest of blender 

Directions: 

Soaked dates: pit them and full water till it covers them plus an inch or more left.(water goes into smoothie with dates) 

Overnight oats: soak 1/2 a cup of rolled oats in 1 cup of coconut milk overnight to soften (entire mixture goes in) 

Blend all ingredients and enjoy!!! Filling and keeps you energized 

Day 14: Italian veggie soup!!

Some veggie italian sausage added to this soup instead of beans is delicious!! (Takes away those winter blues) 

Ingredients: 

2 italian zuchini diced 

1 cup of carrots diced 

3 cups of yellow potatoes diced 

2 cups of broccoli or cauliflower (or both) 

1 cup of peas 

1/2 an onion diced 

1 cup of bell peppers diced 

1 can of tomato sauce 15oz (organic BPA free) 

3 bouillon cubes (veggie or chick'n) 

1 can of cannelloni or garbanzo beans 

1 tablespoon of italian seasonings 

1 tablespoon of basil 

2 tablespoons of garlic powder 

Directions: 

Boil six cups of water and cubes till dissolved then add in the rest of ingredients!!! Being to boil and then turn low and simmer for 40 minutes.

Day 13: Easy rainbow Quinoa

Quick easy and flavorful quinoa for a main dish. I top with beans for extra protein. 

Ingredients: 

1 mock chicken bouillon cube (gluten free and vegan) 

1 cup of rainbow quinoa 

1/4 of an onion chopped (or 2 tablespoons of chives) 

1 tablespoon of curry powder 

2 tsp of garlic powder 

2 tsp of sea salt (optional) 

Directions: 

Heat all ingredients till boiling except quinoa. Once the broth is boiling add in quinoa, bring to a boil with quinoa. Cover and cook on low for 15-18 minutes (until water is gone) fluff and enjoy!! 

Day 11: cacao date balls!

Ingredients: 

2/3 a cup of rolled oats (gf) 

1/3 a cup of raw unsalted nuts 

1/3 a cup of raw cashews unsalted 

2 tablespoons of raw cacao powder 

2 tsp  of cinnamon 

30 dates (khadarwy) a little less than 2 cups 

Directions: 

Process in food processor until "dough" forms. Roll into 1-2 inch balls!! Being 6-9 to work with you, good for the whole day!! (Leave in fridge so they keep for a week) 

Day 10: One pot pasta

Ingredients:
2 cups of filtered water
3 cloves of garlic minced (Each clove equals about 1/8 a tsp of garlic powder)
1 can of crushed tomatoes including liquid (Bpa free & organic)
3 tablespoons of tomato paste (sometimes I add more up to 5 tablespoons for pasta to cook)
1 tablespoon of basil (Can use Italian seasoning mix instead)
2 tablespoons of coconut sugar (Optional, I like a sweeter sauce)
3 tsp of sea salt
2 tablespoons of coconut oil (or olive oil)
I use about 3/4 a package of Gluten free corn pasta

1 cup of mushrooms 

1/2 an onion diced  

Directions:
Heat mushrooms, onions and garlic in oil. Then add in the wet ingredients & seasonings and bring to boil. Add in pasta and cook until pasta is done and tender. 8-10 minutes! 

Didn't get a good pic of the one with mushrooms cause it was dark but here's a similar one, no mushrooms (less water) 

Day 9: Asian style Rice Noodle Stir (fry)

You can switch this recipe up in so many ways. I love rice noodles! 

Ingredients: 

Rice Noodles (1/2 a normal size pack, or serving size) 

Cabbage (1/2 a cup) 

red, green, yellow or orange bell pepper sliced (1/2 cup) 

Mushrooms (1/2 cup) 

1/4 a yellow onion sliced 

2 tablespoons of Gluten free low sodium soy sauce 

1/2 a clove of garlic diced 

1 tablespoon of ginger 

1/2 a cup of tempeh 

1 tablespoon of coconut oil 

1/4 a cup of vegetable broth 

Directions: 

1. Soften rice noodles in hot water for 1 minute. Drain and let sit 

2. Heat 2 teaspoons of coconut oil in pan until thin, add in Tempeh. Cook for 4 minutes. 

3. Then add in veggies, cook for another 3-4 minutes until veggies are desired texture. (Add small amounts of water if your veggies are sticking) 

4. Add in seasonings and veggie broth to veggies, then add rice noodles and cook until rice noodles are warm and coated in seasonings. 

Day 8: Stir fried Veggies! (no oil)

So cooked veggies are delicious, not to mention easy to digest. Adding heaps of oil to your veggies just turned something delicious & healthy to fatty and heartburny (just made my own word). Try this version, can't even tell the oil is gone, its still savory and delicious.

Ingredients: my favorite combo 

Green beans 

Bell peppers 

Yellow onion 

Peas 

Mushrooms 

Tomato (missing from this photo)

Seasonings:
Bragg's Liquid Amino
Garlic powder
Chili powder (optional, I honestly put it in everything)
Black pepper

Directions: 

I start by cooking the bell peppers, they have tons of juice when they start to cook. Add in 1 tablespoon of water to get the process going. Add the other veggies in and keep cooking till desired texture. I like mine really cooked when I am having bad digestion and more raw when I feel fine. I use a sprinkle of Bragg's Liquid Amino and about 1 tsp of garlic, chili powder & pepper. 

Day 7: Snickerdoodle smoothie!

After throwing this all together I was like whoa.. This tastes like a cookie! Must share 

Ingredients: 

3 frozen bananas (ripe and spotty) 

4 normal bananas (ripe, of course!) 

1 tablespoon of organic cinnamon 

1/4 a cup of coconut sugar 

2 tsp of vanilla extract 

1 drop of almond extract (smallest amount) 

Blend and enjoy! Morning cookie, yes please 

Day 6: vegan tortilla soup!!

Super simple, I included a cheat way as well!! 

Ingredients: 

3 medium sized Yukon gold potatoes 

1 bag of frozen sweet corn 

1 can of black beans 

1 can of pinto beans 

1/2 a cup of chopped yellow onion 

1/2 a cup of diced carrots 

1/2 a cup of diced zucchini (optional) 

1 can of diced tomatoes (BPA free can) 

1/8 a cup of chili powder 

3 tablespoons of cumin & garlic powder 

Juice of 1/2 a lemon 

1 tablespoon of cracked black pepper 

4 veggie broth cubes or 8 cups of veggie broth 

Tortilla strips: 

3 corn tortillas 

1 tablespoon of oil (I use coconut) 

Directions: 

Put all ingredients in a large pot, if you are using bouillon cubes, dissolve cubes in 8 cups of water before you add other ingredients. Cook for 30 minutes. Turn off soup to let cool and combine flavors for 20 minutes then heat again for 10 minutes.( I personally think this is the best way to eat any kind of soup)  

Tortilla strips: 

Preheat oven to 425 

Cut tortillas into strips 

Lightly coat with oil then cook for 4 minutes flip and cook for another 3-4 minutes till browned and crispy! 

Want a quick cheat?! Skip the seasonings and use a pack of taco seasoning & garlic powder (same amount) 

Day 5: vegan potato salad! Super easy and delicious!

Ingredients: 

2-3 Yukon gold potatoes (peeled & diced) 

1/4 a cup of vegan mayonnaise (more needed if you like a creamier texture) 

2-3 tablespoons of organic mustard 

2 tablespoons of coconut sugar 

2 tablespoons of chili powder 

1/2 a cup or celery diced 

1/4 a cup of red onion diced 

1 tsp of garlic (optional) 

Directions: 

1. Boil potatoes until soft, drain and leg cool 

2. Once potatoes are cooked you can mix in ingredients, wet first then dry seasonings. 

3. Taste and add more mayo for a creamier texture or more mustard for a more sour potato salad! 

4. Enjoy!! 

P.s recipe for BBQ cauliflower on my blog  soon!! Must have with this potato salad 

Day 4: cheap, easy, no hassle vegan tacos

So if your like me and some days you are just too tired to put a lot off effort in cooking. (or you ran out of spices) Carb rich, one pot, super flavorful bean & potato filling! 

Ingredients for taco filling: 

1 packet of simply organic southwest taco mix (or other taco mix, this my personal fav) 

1 can of low sodium organic black beans 

1/2 a red bell pepper 

2 small potatoes diced 

1/4 yellow onion diced 

Corn/ flour tortillas (I am gluten free so flour all the way)  

1 cup or lettuce chopped 

Ingredients for guacamole dip: 

2 avocados pitted 

1/2 a lime 

1 tomato diced 

1/8 a cup of cilantro diced 

2 tsp of chili powder 

1 tsp of garlic powder 

Directions: 

1. Boil potatoes until soft 

2. Drain potatoes and in same pan, put 1/2 a cup of water & seasoning mix in first. Slowly add the rest of ingredients for filling and mix around until evenly coated in seasonings. Cook for 10 minutes on low for flavors to mix. 

3. While it is cooking make guacamole topping! 

Mix ingredients & pulse in food processor, till smooth or just mash avocado with potato masher and add in other ingredients after 

4. Filling first, then avocado dip, then add  lettuce and enjoy!! I always squeeze lemon on top and voila delicious! 

Day 3: Curry Spiced stir fry (optional with tofu)

Delicious! Only used 1 tablespoon of oil for this recipe. These noodles have a delicious light taste, the curry is  not over powering. Enjoy! 

Ingredients: 

2 cups Rice Noodles (any brand, make sure there are no extra ingredients) 

1/2 a bell pepper sliced 

1/4 of a yellow onion sliced 

2 cups of broccoli 

1 cup of mushrooms (I used bella) 

1/2 a pack of extra firm tofu 

1/4 a cup of unsweetened coconut milk (no flavor) 

4 tablespoons of curry powder (organic if possible) 

1 tablespoon of garlic powder 

4 tablespoons of gluten free low sodium soy sauce (sub braggs liquid aminos if you would like) 

Extra garlic powder, curry & soy sauce for seasoning tofu (you choose how much) 

Directions: 

1. Cut tofu into squares (thick or thin as you like). Lay a kitchen towel down on a flat surface, layer the kitchen towel with two paper towels, Spread tofu out (no layers). Then lay two more paper towels over tofu, and a kitchen towel again. Press down and remove moisture from tofu. I do this for about 5 minutes until I feel the tofu has the majority of the liquid out. (your towels should be very damp) 

2. Steam Broccoli & bell peppers (till soft but not too soft) 3-4 minutes.When done let sit while you cook. 

3. Put 2 tsp of coconut oil into a frying pan, heat on medium. Cook tofu in coconut oil. While it is cooking sprinkle it with curry powder, garlic & soy sauce (amount not included in ingredients), you choose how much you want to spice your tofu with. 

4. Soften rice noodles by soaking them in hot water for 1 minute before next step. 

4.Remove tofu from pan. Put 1 tsp of coconut oil, and mushrooms & onions in pan. Heat until soft, then add in steamed veggies. Add in rice noodles & coconut milk. Stir and then add in curry, soy sauce & garlic. (if you would like spicy noodles add 1 tablespoon of siracha or red chili flakes in as well) Cook until ingredients are well mixed and noodles are soft. Taste and add more curry or soy sauce if you would like. 

5. Serve with tofu on top!! so good 

Note: If you would like the noodles to have more of a curry taste you will need to double the amount of curry in recipe! This recipe has only hints of curry. 

Day 2: Cranberry/ cacao smoothie

Anti-aging delightful smoothie!! 

Ingredients: 

1 cup of cranberries (fresh of frozen) 

2 tablespoons of raw cacao powder 

4 frozen bananas 

20 dates (I used khadrawy) 

Coconut water ( fill as much as you can without over-filling blender) 

Blend and enjoy!! 

Day 1: Vegan carb rich lunches

Lunch is easy when you are prepared and eating delicious food!! The following are some lunch ideas for a raw till 4 lifestyle. 5 days worth!! 

Lunch 1: makes two lunches divide evenly 

1 pomegranate (seeds) 

2 cups of grapes 

4 oranges 

4 tablespoons of hummus/ raw peanut butter 

1 zucchini  cut into veggie dippers 

1 cucumber 

 

Lunch 2: makes two lunches divide evenly 

1 pomegranate 

1 can of pineapple in juices 

4 pears 

3 oranges 

1 zucchini 

7 cherry tomatoes 

1 cucumber/ celery 

4 tablespoons of hummus/peanut butter 

Use pineapple juice to stop the pears from oxidizing/browning, simply mix around in juice for 1 minute then put into lunch! 

Lunch 3: 

Salad 

2 cups of lettuce (romaine/ green leaf) 

10 cherry tomatoes 

1/2 a cucumber 

1/2 a cup of shredded carrots 

2 tablespoons of Annies organic sesame ginger dressing 

Fruit 

3 cups of your choice of fruit! I used grapes 

Date balls (optional) recipe can be found in my blog choose your favorite (I eat 9)