Top 7 Tips for Your First 3 Weeks of Plant-Based Eating

So you’ve decided to give the whole foods plant based way of eating a try.  Great job!  Speaking from experience, in 1 week you’ll feel the benefits to your energy level, you’ll have normal bowel movements (perhaps for the first time in your life?), and you will feel noticeably GOOD.  In 2 weeks you’ll have…

Things You CAN Do on a Whole Foods Plant-Based Diet

When we were researching a whole foods plant-based diet we found that there is a lot of anxiety out there about what vegans can and can’t do.  People worry that by dropping meat and dairy from their diet they will harm themselves or their family.  These fears are needless!  Here are three things you CAN…

Where Will I Get My Protein?

This was my first question when I started a whole food vegan diet (a la Forks Over Knives), and it continues to be one of the first questions I am asked by people who are curious about beginning this way of eating.  Why is this question so common?  For me the connection was as simple…

Decadent Fudgy Chocolate Cupcakes

Here’s a real treat: chocolate cupcakes!  This recipe is adapted from an actual Forks Over Knives approved recipe.  There is real sugar in it, and real chocolate, though I have reduced the amount called for in the original recipe.  The cupcakes are much lower in fat than traditional cupcakes, and they use whole wheat as…

Grilled Portobello Mushroom Tacos with Salsa Verde

Since the weather turned cold here in Maryland we haven’t grilled outside much, and boy do I miss it!  I convinced my husband to grill up these marinated portobello mushrooms (since they only take about 4 minutes per side).  He agreed that it was well worth enduring the brief cold for that familiar grilled flavor!…

Your Peaceful New Year

This past May at the peak of my half marathon training I was running three times per week, up to 17 miles.  My weight: 156 pounds.  Now it’s the week after Christmas and for months the only exercise I got is from normal daily activities like walking and keeping up with our toddler.  My weight…

What are Whole Foods?

The following is a 1 page poster I wrote up as a handout at a local “Green Expo.”  I thought it was worth sharing as a short primer on whole, plant-based food.  Here it is: Whole foods are foods that look as close to the way they were grown as possible.  Think potatoes, not potato…

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…

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…

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…

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…

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…

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…

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…