Avocado and Tomato Salad

This is soooo yummy! I had this at a friend's house once and I was so amazed. I would have never thought of making this salad and it is so easy! We used cherry tomatoes from our garden, but regular tomatoes work as well (just dice them.)

3 C Cherry Tomatoes (halved)
2 Avocados cut up into 1/2 inch pieces
1/2 Red onion
1/2 C Balsamic Vinaigrette

Toss ingredients and your done!

Vegan Stuffed Peppers

This is an adaptation from the Better Homes and Gardens cookbook. My sons both ate this (without the peppers)and they love it! The white sweet corn is really what makes it very sweet. We used peppers that we grew ourselves and they were soooo flavorful!

4 Bell peppers, cored with tops taken off
1/2 C brown rice
1 Can black beans drained
2 C frozen sweet corn (the white sweet corn is the best)
2 C vegetable broth
1 medium onion chopped
3T cilantro chopped

Pour broth into heavy based pan. Add rice, beans, onion and corn. Bring to boil and then turn down and let simmer for about 20 minutes until rice is done. Add cilantro and mix.

While the rice mixture is cooking, bring to boil a pan half full of water. Add the peppers, cover and let steam for 5 minutes. Set aside

When rice mixture is done, stuff the peppers.

Spinach and Strawberry Salad

This is a delicious salad I have always enjoyed. Before I would use caramelized walnuts and feta cheese, but I've taken those out and now it is still delicious:

2 C Spinach leaves
1 head Romaine lettuce
1/4 C Craisins
2 T Almond Accents
4 T Raspberry Vinaigrette
1/2 C Fresh Strawberries sliced (lengthwise)

Mix everything adding strawberries last. Serve right away. This does not store well so make only as much as you will eat.

Corn Chowder

I love this, I've made this a few times for my family so far. The first time I made it it was just okay, but now I've tweaked it a little and I love it. And so does my family. My son finished his bowl before I did!

Vegetable Stock
1 LARGE onion
3 cloves garlic
10 small/medium sided white potatoes peeled and cut into 1/2 inch squares
2 cans creamed corn
1 can corn kernels
pinch cayenne pepper
1/4 C soy milk
salt and pepper


1.In about and inch of vegetable stock cook chopped onion until tender, about 8 minutes.

2. Add the garlic and potatoes and enough veg broth to cover potatoes, bring to boil and then turn down heat and simmer for 10 minutes.

3.Add cans of creamed corn and drained corn kernels and simmer for 10 more minutes.

4. Take a potato masher and mash some of the potatoes in the chowder and stir. This makes the chowder heavier and creamier. You can strain out some potatoes or mash them right in the pot.

5. Season with cayenne pepper, soy milk and salt. Turn down heat and add the soy milk. Serve and enjoy.

Makes about 7-10 bowls.

Vegetarian Chili

My kids both ate a bowl full of this tonight. It is the first time I tried it. I liked it a lot. I was sorely disappointed when I found out that my wheat grinder only grinds wheat into flour, not cracked wheat. I substituted Couscous instead. I also lightly sprinkled the cayenne pepper and chili powder because my children and husband won't eat it if it's too spicy. It went well with homemade wheat bread with garlic olive oil.

1 C cracked wheat or Couscous
3 1/2 C vegetable broth
2 garlic cloves, crushed
1/2 t chili powder
1/4 t cayenne pepper
1/2 t ground cinnamon
2 t ground cumin
2 cans crushed tomatoes
1 can red kidney beans, rinsed and drained
1 cans chick peas, rinsed and drained
2 C corn, frozen or canned or fresh
1 can tomato soup, or homemade if you have it.


1. Cook Couscous according to package directions. If you are using cracked wheat instead, Soak it in hot water for 10 minutes.

2. Heat 1/2 C vegetable broth in a large heavy-based pan and cook onion until soft (about 10 min).

3. Stir in the garlic, chili powder, cumin, cayenne pepper, and cinnamon cooking for another minute.

4. Add tomatoes, broth and wheat or Couscous. Bring to a boil and simmer for 10 minutes. Stir in the beans, chickpeas, corn and tomato soup and simmer for 20 minutes, stirring often.

California Sandwich

This is delicious! I love guacamole, I love tomatoes and together they make a tasty sandwich that makes me feel like I'm spoiling myself.

1 slice of whole wheat bread
1/2 C guacamole
1 t vegan mayonnaise
3 large tomato slices
sprinkle of Mrs. Dash original

Cabbage Stir Fry

My kids love cooked carrots and cabbage b/c they both have a sweet taste when you steam them in vegetable broth. This recipe is good when you have minimal time.

1 head cabbage
5 carrots
1 green pepper
1/2 t salt
1/4 t garlic powder
1/2 C vegetable broth
Soy Sauce (optional)

Cut cabbage in large chunks, cut carrots into match stick pieces, and cut pepper into 1/2 inch pieces.

Heat broth in a large skillet or wok on high and add the salt and garlic powder.

Add cabbage, peppers, and carrots. Lower heat to medium and steam for about 10 minutes.

I like to put this over a brown rice and black bean mixture, to ensure your complete protein for the day. Add soy sauce if desired.

Morning Shake

For the past month I've been using the same recipe:

1-2 C spinach
1 C soy milk
1 C frozen strawberries
1/2 frozen banana
1/4 C frozen blueberries

However, I've read and heard from a friend that soy milk isn't all that great since its been processed to death. So, I've taken that next step and replaced it with water. I noticed a difference the first day but now I like my new recipe:


1+ C water
1+ C spinach
1+ C collard greens or kale etc.
1 1/2 C frozen strawberries
1 frozen banana
1/4 C frozen blueberries


The Vitamin C in the strawberries helps iron (from the spinach and greens) absorption.

My five year old son likes this enough to drink it. We call it the "Strong man Shake." Lately I've been explaining to him the difference between "good" and "bad" food. When he asks me if something is is "good" I tell him: "Your mouth may think it's yummy but your body doesn't like it" or "Yes, your body really loves this food, it is making your muscles and bones really strong."

I'm feeling pretty good when he accepts an apple or zucchini or a "Strong Man Shake" in place of a cookie or something processed for a snack.

Vacation Snacks

Okay, so it wasn't exactly blissful or convenient to cook while on our family vacation this past weekend. However, we were camping anyway so it's never convenient to cook while you're camping. I just need to keep reminding myself that my health and my family's heath are worth the time and effort it takes to make healthy meals. (Even on vacation)
I started out the trip by planning ahead. I brought all of our food with us in coolers. We were off schedule by a couple hours, but that is normal for us anyway. We also had the use of an electrical outlet so I was able to make my kids waffles and green smoothie every morning. Yes we brought along our waffle maker and blender. And for dinner we brought along our skillet to make zucchini and onions and vegetable stir-fry. I also brought the rice maker. Did I end up using all of that while camping? Not exactly, but I thought we ate much better than we would have if we were dependent on the local restaurants (McDonald's, and that pretty much it other than the regular deep fried-mom and pop joints.) I made salads and tomato sandwiches for my hubby and I and I made PB&J for the kids for lunch and dinner. We had guacamole and corn chips, apples, baby carrots and cut up watermelon for snacks we also had brown rice, corn and black beans for dinner as well, but that wasn't at the campsite, that was at mom's house on the way home.

Snacks that worked really well on Vacation:
1.Healthy Corn Chips and Guacamole- make it fresh (1 mashed avocado and some cut up tomatoes and a little salt, and lime if you like)

2.Baby carrots (A must while driving!! Crunchy so it keeps you awake!)

3.Watermelon (I brought one from home and cut it up and put in a Tupperware container to take on the road) I LOVE WATERMELON!!

4.Red Grapes (seedless the sweeter the better. I like them hard not soft)

5.Apples or any type of fruit that you like. Its portable and yummy so your more likely to opt for it than the Fritos at the gas station convenient store.

I have yet to find a good vegan bran muffin recipe. But I thought that healthy muffins would also be a good option for a healthy portable snack.

Vegan Eggplant Lasagna

This is so good! I made this along with a regular meaty lasagna for a dinner party last week and those who tried the Vegan Lasagna loved it more than the meaty cheesy one! Sacrificing here? I think NOT!

Vegan Eggplant Lasagna

• 1 medium eggplant
• 4 clove garlic clove(s)
• 3 large Portobello mushroom(s)
• 1 largeVidalia onion(s)
• 1 package whole wheat lasagna noodles
  
• 1+ cup vegetable broth
• 4 medium zucchini
• 48 oz spagetti sauce
• 2 T olive oil
  
• fennel seed

• Sliced tomatoes
  

1. Peel and slice eggplant. Salt eggplant and set aside. (this takes out the bitterness)

2. Boil water and make lasagna noodles according to package directions.

3. Chop onions, zucchini and mushrooms.

4. In a large saucepan saute half of the onions and zucchini in vegetable broth on medium heat until tender. Set aside.

5. Saute mushrooms and rest of onions in vegetable broth until tender.

6. Rinse and saute eggplant in vegetable broth until clear. Be careful not to burn any vegetables, add more broth if needed.

7. In a 9x13 pour 1/2 cup sauce and layer:

4 noodles
eggplant
1/3 sauce
4 noodles
zucchini and onion mixture
sauce
4 noodles
mushroom and onion mixture
sauce
4 noodles
1/2 c sauce
sliced tomatoes
oil
fennel seed

Thats it. Cover with aluminum foil. Cook at 350 for about 45 minutes. This is delicious. And it looks beautiful!