Curried Kamut Salad

I love grain salads!  Even before our family began eating a whole foods plant-based diet, I always sought out chilled whole grain salads.  They are filling and flavorful, and often spiced with interesting and diverse seasoning.  Curried grain salad comes in at the top of my list since it has a hint of sweet from…

Summer Grilling

It’s summer and that means it’s time for shishkebabs!  No oil or processed foods are needed to make a delicious sweet and savory grilled kebab.  Substitute any of your favorite veggies.  Our local farmer’s market had some pattypan squash available.  They came out great on the grill! Shishkebabs Ingredients: 1 Large red bell pepper, coarsely…

Hummus

Hummus is enjoying it’s day in the sun!  It’s now a popular snack and fresh versions are available at your local grocery store and small snack size packs are even found at gas stations complete with pretzels.  But these versions are typically loaded with oil!  Did you know that olive oil is 100% pure fat…

Spinach Farfalle Salad

This dish is a family favorite.  We adapted it to a whole foods plant-based diet by using 100% whole wheat pasta and leaving out the usual olive oil and feta cheese.  Be sure to use olives packed in water, not oil. Ingredients: Box whole wheat bow-tie pasta, cooked according to package directions 2 Pounds fresh…

Sour Ginger Limeade with Raspberries

This limeade is not for the feint of heart, it is Sour City!  The ginger makes it totally refreshing as temperatures climb to 90F in my home town today.  For a sweeter cold beverage, try muddling raspberries with the ginger at the bottom of each glass instead of using lime juice. Ingredients: Soda water Juice…

Soba Noodles in Kombu Broth

This recipe from the “Forks Over Knives Cookbook” is outstanding.  If you want a big bowl of hot vegetables with filling buckwheat soba noodles just like sensei used to make, this is the dinner for you! The key to this flavorful dish is the somewhat hard to find kombu.  It is dried seaweed that can…

What’s for Breakfast? Strawberry Banana Smoothie

Try this smoothie for breakfast, or have it as a post work-out drink like I do! Ingredients: 2 Bananas 1 Cup strawberries (fresh or frozen) 1 Teaspoon pure unsweetened vanilla extract 4 Cups cold plant-based milk Blend all ingredients until smooth.

Baba Ghanoush Lettuce Wraps with Marinated Tomatoes & Toast

Before switching to a whole foods plant based diet, one vegetable was pretty much a mystery to me: eggplant.  It looks so purple, round, and friendly, but how to eat it?  I had experienced it only in cheesy, mushy eggplant parmesan. Now I love eggplant!  I use eggplant in veggie burgers and “meat”balls.  It has…

How to Toast Nuts

Toasting nuts is easy!  Spread them out on a baking sheet in a single layer.  Bake at 350F for 10 or 11 minutes.  Don’t be late on the timer–nuts will burn very quickly if not pulled out in time. Why toast your own nuts?  Sometimes raw, unroasted almonds are a little cheaper than their roasted…

Banana Creme Parfaits

Holy delicious, Batman!  This recipe is from the Forks Over Knives Cookbook, by far my favorite cookbook for plant-based eating.  These parfaits seem intimidating because each layer has it’s own recipe, but really they are quite simple.  I find that the first time through any recipe it takes a while before you get to eat…

Quinoa Cucumber Salad

I’m not usually wild about cucumbers, but this recipe is full of complimentary flavors and I loved the combination!  This dish can stand alone as lunch or be served as a side.  The weather is warming up, so if I get invited to any springtime picnics I think I’ll choose to bring this cool salad!…

Quick Breakfast

Did you ever have leftover pizza for breakfast?  It’s the best! We made this pizza last night.  The crust is 100% whole wheat, topped with home made pizza sauce, black olives, broccoli, and crumbled tofu.  With the last bit of tofu I made a quick curried breakfast scramble with spinach.  We had some cooked pearl…

Carnival Salad with Black Beans & Jicama

Here’s a colorful bean salad that’s perfect to make in a large batch and have for lunches all week.  It’s a slightly different take on my usual Black Bean Mango salad.  I saw a jicama in the store and grabbed it.  Jicama is like a radish, it’s crunchy, but without the intense radish flavor.  Instead…

Whole Foods Plant Based Salad Dressing

My mother in law is really cool about my family’s switch to a whole foods plant based diet.  We went to her house for dinner this week and she graciously cooked a vegetarian meal for us.  She asked me to provide salad dressing for a mixed greens salad.  I made these two salad dressing recipes…

Top 3 Ways to Cook Without Oil

A few months ago when I first heard about a whole foods plant based diet I learned that oil was not part of the diet.  “But how do you cook?” I thought.  “What about sauteing onions?  Or baking bread or muffins?  Won’t everything stick to the pan and be dry?” My mind was blown when…

Questions About the USDA Nutritional Guidelines Graphic

The United States Department of Agriculture (USDA) is the government body responsible for setting nutritional guidelines for Americans.  In the past they have released the “food pyramid” graphic that we all remember from growing up.  Now they have the “choose my plate” info-graphic that guides us in our food choices. I have a few questions…

Friday Night South American Feast

Last night my husband and I needed to fix a quick dinner.  We didn’t have much time before bed, since we decided to do some yoga together and it was almost time for bed (for baby…and, yeah, for us too).  We whipped up what ended up being an enormous South American feast–in less than 30…

What’s for Dessert? Fig Bars

Being a new mom gets you an instant pass into a giant club of other friendly moms.  I’ve never been so welcomed anywhere in my whole life as I am *everywhere* that there are other moms.  The network of support is amazing.  I have my prenatal yoga group that is becoming a postnatal yoga group…

What’s In My Fridge?

What’s in my plant-strong fridge right now? Let’s see, we have veggie burgers for lunches, some leftover beet, bean, & orange salad, carrot sticks, some cooked navy beans, soy milk, fresh pineapple, kale for smoothies, plant-strong BBQ sauce and roasted red pepper dip made with great northern white beans.

Orange, Bean, & Beet Salad

This dish is based on the recipe from the “Forks Over Knives Cookbook.”  I love hearty salads because they are so versatile.  We eat them for lunch or dinner, and the leftovers make for great healthy snacking.  I never feel guilty for eating between meals since we started eating only whole, plant-based foods.  The beets…

Mean Green Smoothie

My husband and I were seriously considering getting a juicer for a while.  The idea is that we would get nutrients from plants more quickly and easily because they are concentrated down in juice form.  There are some very nice juicers out there, and we still consider it from time to time.  But since discovering…

Hearty Potato & Asparagus Salad

This potato salad really hit the spot for our weekday lunch.  If you are going to a picnic where you would usually bring a traditional potato salad with mayonnaise, try this version instead.  It’s meat, dairy, sugar, salt, and oil free, not to mention made with 100% whole, plant-based foods. Serves 2 Ingredients: 1 Pound…

Bean & Polenta Mexican Pie

Here’s a little dish I invented for dinner last night.  I did not plan ahead and I actually thought “we have no food in the house!”  Our cupboards and fridge were bare, except for some dried beans, a little leftover corn meal, a pepper and a lonely onion. When eating a whole foods, plant-based diet…

Pasta with Peas and “Alfredo” Sauce

My wonderful husband bought us some cute heart-shaped whole wheat pasta to enjoy for our Valentine’s Day dinner.  I decided to serve it with peas and dairy-free “alfredo” sauce, as well as a side of sauteed spinach.  It turned out great!  While your pasta does not have to be heart shaped 🙂 it should be…

Go Veggie! “Mozzarella” Shreds

Go Veggie!  “Mozzarella” shreds are found in the produce section near vegetarian meat substitutes and tofu.  This product might look healthy, but a closer look at the ingredients list reveals just how unhealthy it is! This faux-cheese actually contains casein, an animal protein derived from milk.  If you have seen the “Forks Over Knives” documentary…

Eat Food That Rots

As my family’s diet evolved from eating processed foods, meat, and dairy to a whole foods, plant-based diet we began to see 90% of the “food” in our grocery store in a different light.  We thought that a good guideline for avoiding processed “foods” was to stick to the outside aisles of the store.  This…

What’s For Dinner? Kimchi Noodle Salad

I love how the cool cucumber in this recipe contrasts with the spicy and tangy kimchi.  Kimchi is a sort of Asian cabbage slaw that is available in the produce section of most grocery stores.  Be sure to check the ingredients list because some brands of kimchi contain shellfish, sugar, added sodium, and other stuff…

How Do You Make A Lab Rat Fat?

We have all heard about nutrition and behavioral studies performed on lab rats or mice that require the animals to be fat.  Studies on obesity are conducted on these fattened animals.  But how do scientists make the test subjects fat?  After all, when was the last time you saw an animal that was fat of…

Your New Favorite Lunch: Kale Salad

This is the easiest and best lunch ever!  Before switching to a whole foods, plant-based diet I used to think kale was a very bitter, gross-tasting vegetable.  In fact my family used it as food for our pet rabbit!  We would buy one of those big bags of chopped green kale and that would be…