Monday, July 22, 2013

Pasta with Broccoli, Beans, and Basil (Vegan)

Adapted from Better Homes and Gardens Magazine
(I cut this recipe out a few years ago)

Ingredients (Serves 3-4)

  1. 8 ounces of whole grain pasta
  2. 2 cups of broccoli florets
  3. 1 can of cannellini beans, rinsed and drained
  4. 3 garlic cloves, minced
  5. 1/8 cup plus 3 Tbsp of extra virgin olive oil
  6. 1/4-1/2 cup of fresh basil, chopped
  7. 2 slices of whole grain bread, cut into cubes
  8. 1/4 tsp of red pepper
  9. 1/2 tsp of salt


1. In a large pot, cook pasta according to package directions-adding broccoli during the last 5 minutes of cooking. Save 3/4 cup of pasta water then drain pasta and broccoli. Return pasta and broccoli to pot.
2. While pasta is cooking combine beans, garlic, and 3 Tbsp of olive oil in a medium bowl. Mash beans with garlic and olive oil. Then stir in basil (save some for garnish), pasta water, and salt. Stir bean mixture into pasta and broccoli. Keep warm.
3. To create croutons for your pasta, heat 1/8 cup of olive oil in a skillet. Add bread cubes and red pepper. Cook over medium heat stirring frequently. Continue cooking for a few minutes or until croutons are browned. Top pasta with croutons and extra chopped basil.

Wednesday, July 17, 2013

Burrito Bowl (Vegan)

I made this dish on Sunday for two carnivores and they both loved it. This is a favorite at our house. :)

Adapted from Black Beans and Brown Rice Extravaganza from The Engine 2 Diet

Ingredients (serves 3-4)

  • 2 cans of pinto beans (or bean of choice), rinsed and drained
  • 1 cup of vegetable stock
  • 1 Tbsp of Braggs liquid aminos, soy sauce, or tamari
  • 1 tsp of chili powder
  • 2-3 tomatoes, chopped
  • 1 can of Rotel
  • 1 bunch of green onions, chopped
  • 1 can of sliced water chestnuts, drained
  • 1 cup of corn: fresh, frozen (thawed), or canned (drained)
  • 2 bell peppers (green, red, or yellow), seeded and chopped
  • 1 bunch of cilantro, rinsed and chopped
  • 1 avocado, peeled and chopped
  • 3 cups of cooked brown rice
  • dairy-free cheese (optional)
  • salsa
  • tortilla chips or tortillas (optional)


1. Heat beans with stock, Braggs/soy sauce/tamari, and chili powder in a medium saucepan.
2. Combine cooked brown rice with Rotel.
3. Prepare vegetables and place in individual bowls.
4. To assemble your bowl: place rice in your bowl or on your plate followed by beans and your choice of veggies.
5. Serve with extras such as: salsa (a must!), dairy-free cheese, more Braggs/soy sauce/tamari, and tortilla chips or tortillas.


Cooking the beans and rice.

Vegetables are ready to go!

Sunday, July 14, 2013

Easy No Bake Granola Bars

 My friend in California, Christina, sent this recipe to me awhile back. I have been meaning to try it and the other night, after seeing the high costs of granola bars filled with crap, I decided it was time. These bars are a great snack before hitting the gym and the original recipe has lots variations you can try. Click on the link below for the original recipe to see more flavor options.

By Gena Hamshaw, author of the blog Choosing Raw

Ingredients (makes 10-12 bars)

  • 2 1/2 cup of rolled or quick oats (I used a maple flavored because it is what I had on hand)
  • 1 cup of raw pumpkin seeds (pepitas)
  • 1/2 cup of raisins
  • 2/3 cup of peanut or almond butter (I used a maple peanut butter because it is what I had on hand)
  • 1/2 cup of agave (may need a bit more if granola is dry)
  • 1/8 tsp sea salt


1. Mix dry ingredients in a large bowl (oats, pumpkin seeds, raisins, salt).
2. Mix wet ingredients in a separate medium bowl (nut butter, agave).
3. Pour wet ingredients over dry ingredients and mix well. Add more agave as needed.
4. Transfer granola bar batter to a foil, saran wrap, or wax paper lined 9x9 pan.
5. Cover granola with additional saran wrap and press firmly into pan.
6. Refrigerate for 4 hours then cut into bars. Will keep in the fridge for 2 weeks.


Last night we had Spicy Thai Peanut Noodles. I also wanted to make an appetizer and remembered this dip I had seen awhile back. OMG it wins the award for the best dip I have had this year. It is a roasted red pepper dip called Muhammara. We used pita chips to dip in it. YUM!

I used this recipe for Muhammara at The Healthy Junky

*I used regular molasses because I did not have pomegranate molasses*

Friday, July 12, 2013

Homemade Italian Herb Chick Patties (Vegan)

I admit it. I (used to) LOVE Morningstar products, especially their Chik Patties! If you have never had a Chik Pattie before, it is a breaded faux chicken pattie. They also have a few different flavors/varieties of Chik Patties such as the Italian Herb Chik Pattie. However, since transitioning to a mainly plant based diet, I have been saving Chik Patties for a special treat rather than eating them several times a week. Why you ask?

This is the ingredient list for the Italian Herb Chik Pattie. I don't know what a lot of these ingredients are so I definitely don't want to be consuming them all of the time!
So I was very excited when I saw this recipe for Baked Chickpea Burgers at VeganYumminess! Perfect healthy substitute for Chik Patties! YEAH!

Nice, huh?

I added some seasonings to the breading to make the pattie Italian Herb flavored. If you prefer a plain Chick pattie, just leave the seasonings out.

Recipe from Veganyumminess, but this recipe was inspired by VeganDad's Chickpea Burger which was modified from Isa Chandra Moskowitz's recipe, from Veganomicon, posted here.


(makes 6-8 patties depending on how big you make your patties)

Chick Pattie Dough

  • 1 can of chickpeas/garbanzo beans, rinsed and drained
  • 1 cup of bread crumbs (organic if possible)
  • 1/2 cup of whole wheat flour or gluten flour (using gluten makes it more "meaty")
  • 1 Tbsp of nutritional yeast
  • 1 vegetable bouillon cube
  • 1/2 tsp of salt
  • 1 1/2 tsp of soy sauce, tamari, or Bragg's liquid aminos
  • 2 Tbsp of Extra Virgin Olive Oil
  • 1/2 cup of water

Chick Pattie Breading

  • 1 2/3 cup of organic and/or natural cornflake cereal (I used Nature's Path Organic Flax Plus Multi bran Flakes)
  • 1 tsp nutritional yeast
  • pinch of salt
  • 1 garlic clove, minced (optional--for Italian Herb Flavor)
  • 3-4 tsp of Italian Seasoning (optional--for Italian Herb Flavor)
  • 1/3 cup of unsweetened almond milk
  • 2 tsp of cornstarch
  • 3 tsp of soy sauce, tamari, or Bragg's liquid aminos


1. Preheat oven to 350 and spray a baking sheet with olive oil.
2. In a blender or food processor, pulse your garbanzo beans until they are just crumbly. You do not want to pulverize them.
3. Transfer garbanzos to a large bowl then add in breadcrumbs, flour, yeast, salt, and bouillon. Stir to thoroughly combine.
4. Now in a small bowl, whisk your wet ingredients (soy sauce, olive oil, and water) together. Pour wet ingredients over dry ingredients (garbanzo mixture) and, again, stir to thoroughly combine. Set aside.
5. In a blender or food processor, pulse your cornflakes until they reach a breadcrumb-like texture. Transfer cornflakes to a medium bowl and add in 1 tsp of nutritional yeast, a pinch of salt, garlic, and Italian Seasoning. Set aside.
6. Next, in a medium bowl, whisk together 1/3 cup of almond milk, 2 tsp of cornstarch, and 3 tsp of soy sauce/tamari/Bragg's.
7. Gather 3 bowls on your counter: garbanzo bean mixture/chick pattie dough, cornflake mixture/ breading, and your almond milk mixture.
8. Form patties out of your chick pattie dough (you may need to add a touch more water here if the dough seems dry and the pattie isn't holding together well). Then dip pattie in the almond milk mixture followed by the breading. Place patties a few inches apart on a sprayed baking sheet. Repeat process until all chick pattie dough has been used.
9. I like to spray the tops of the patties with olive oil again just before placing them in the oven.
10. Bake patties 10 minutes then flip patties and bake an additional 10-12 minutes.

Serve hot on bread or buns with your choice of garnishes. ENJOY!

Tip: If you have leftover patties, let them cool slightly then store them in an airtight container in the fridge. They reheat well using the toaster, toaster oven, or oven.

Sunday, July 7, 2013

One Pan Pasta

Have you seen this recipe on Pinterest? What??? Everything cooked in one pan?! I was a little skeptical, but we loved it and it was so easy! I will definitely make this again!

From Lottie and Doof and was adapted from Martha Stewart Living

Ingredients (Serves 3-4)

  • 12 ounces of linguine, preferably whole grain, organic
  • 1.5 cups of cherry or grape tomatoes, halved or quartered (I also used a Roma in the mix without problem)
  • 1 white or yellow onion thinly sliced, about 2 cups
  • 6 garlic cloves sliced or minced
  • 1/2 tsp of red pepper flakes, add more if you like more heat
  • 12 fresh basil leaves plus extra for garnish
  • 3 Tbsp of EVOO
  • 2 tsp of kosher or sea salt
  • 1/4 tsp of pepper
  • 4.5 cups of water
  • Dairy-Free Parmesan (optional), I made my own using this recipe


-Combine all ingredients in a large skillet. You need a skillet that is big enough for the linguine to lie flat across the bottom.
-Bring water to a boil then reduce to a low boil.
-Cook pasta for 10-15 minutes or until most liquid is absorbed and pasta is al dente (you want to leave a small amount of liquid for the "sauce").
-While pasta is cooking, toss pasta frequently using tongs.
-Transfer cooked pasta to serving bowls and, if desired, garnish with olive oil, basil, and Parmesan.

Serve immediately and Enjoy!

I served mine with Kale Salad with Lemon Vinaigrette from The Healthy Junky...thanks Erica!

Oh and BTW today marks day 1 of MARATHON training. I'm putting this on my blog so I stay accountable! 13 weeks to go! I think this one pan pasta would be a great "night before a marathon" meal! What do you think? 

Thursday, July 4, 2013

Banana Cream Overnight Oats Parfait

When I first tried overnight oats a year-ish ago I thought they were a slimy bowl of yuck. I was all about the healthy-ness of that bowl of oats, but at the same time there was no way I was going to eat something again if I didn't think it tasted good.
I remember I even added maple syrup and peanut butter to the oats....nope still didn't like them. I was kind of bummed because I thought I was really going to like the cold overnight oats as I am not a hot cereal lover. And really, I don't eat cold cereal too much.
However, a few weeks ago I spotted an alternate way to make overnight oats at Oh She Glows. This alternate way did not include the mashed banana that was a key ingredient in my first attempt at the oats. AND I saw these pictures of vegan banana soft serve overnight oat parfaits. The pictures looked so amazing, I had to try these oats again!
And OMG without the mashed banana I loved them! I could even eat them plain! Then you add the banana cream/ banana soft serve and what an awesomely delicious breakfast! Goodbye waffles with peanut butter!

Vegan Overnight Oats



*makes 1 bowl*
1 cup of almond milk or milk of choice
1/3 cup of oats
1-1.5 tsp of vanilla
1-2 Tbsp of chia seeds (2 Tbsp makes your oats thicker and you get more Omega 3s)
1/2 scoop of protein powder, about 2 Tbsp (I used Sunwarrior in Vanilla)


Place all ingredients in a bowl and whisk to combine until all clumps are gone. Refrigerate overnight or for at least 2 hours.
You can eat your oats plain or serve with nut butter, maple syrup, or sweeten with stevia...whatever you like!
For lots of ideas...go here :)
If you really want a treat, go crazy and make a parfait with banana soft serve!

Banana Ice Cream/ Banana Soft Serve/ Banana Cream



*serves 1*
1 large or 2 small frozen overly ripe bananas
almond milk, add as needed to create a soft serve ice cream consistency
1/2 tsp of vanilla (optional-I did not add)

For a chocolate-y soft serve add:

2 Tbsp of carob powder (or 2 tsp of cocoa powder with 1 stevia packet)
Today I went with chocolate....


Place all desired ingredients in a food processor and process until smooth. In a tall glass, alternate layers of banana soft serve with overnight oats.
Optional: top with coconut flakes, chopped nuts, chocolate chips, fruit, granola. Whatever you like. Again, Oh She Glows has lots of great ideas!
Serve immediately and ENJOY-I know you will!

Tuesday, July 2, 2013

Zucchini, Bean, and Rice Skillet

Adapted from Ready, Set, Eat

Ingredients (serves 4)

  • 1 Tbsp of garlic flavored olive oil or EVOO and 1 minced garlic clove
  • 2 cups of zucchini and/or yellow squash, quartered
  • 1 can of pinto (or black) beans, washed and drained
  • 1 can of fire roasted diced tomatoes or sub regular diced tomatoes, undrained
  • 3/4 cup of water
  • 1 cup of INSTANT brown rice, uncooked
  • 1/2 cup of non-dairy cheese


Heat oil or oil with garlic in a large skillet. Add quartered zucchini to skillet and saute for 5 minutes, stirring occasionally. Next add beans, undrained tomatoes, and water to skillet. Bring mixture to a boil then add in rice and stir to combine. Cover skillet and remove from heat. Allow skillet to sit undisturbed for 7 minutes, or until liquid is absorbed and rice is tender, then top with cheese. Serve immediately and enjoy!