Browsed by
Tag: vegan eating

Forks Over Knives Peanut butter granola bars

Forks Over Knives Peanut butter granola bars

Made something new this week with my Forks Over Knives recipe app. Thought I’d share it. I love granola bars. This was a great breakfast. I used almond butter instead of peanut butter. Peanut Butter Granola Bars Ingredients ½ cup smooth peanut butter  ¼ cup pure maple syrup  ¼ cup brown rice syrup  1 tsp vanilla extract  2 cups rolled oats  ½ tsp sea salt  ½ tsp ground cinnamon  Method Preheat oven to 350°F. Line an 8-inch square baking pan…

Read More Read More

Forks Over Knives Herbed Vegan Matzo Ball Soup

Forks Over Knives Herbed Vegan Matzo Ball Soup

Matzo is one of my favorite things next to the matzo ball. Nothing is better than matzo ball soup on the Jewish holidays and certainly if you aren’t feeling well. Herbed Vegan Matzo Ball Soup Ingredients 5 matzo crackers  1 cup cooked quinoa  1½ tsp ground flaxseeds  1½ tsp lemon juice  ½ tsp garlic powder  ½ tsp onion powder  ½ tsp Italian seasoning  ½ tsp sea salt  3 pinches freshly ground black pepper  ¼ tsp baking soda  1 small onion …

Read More Read More

Forks Over Knives-Black Bean, Corn & Roasted Red Pepper Lettuce Cups

Forks Over Knives-Black Bean, Corn & Roasted Red Pepper Lettuce Cups

This is one of my favorite salads to eat. I very often skip the avocado and lettuce leaf and eat it as my meal over some bulgar. I like it with the heat. It is like a salsa. Black Bean, Corn & Roasted Red Pepper Lettuce Cups Ingredients • 2 cups frozen roasted corn • 1 15oz. can no-salt-added black beans • 1 mango • 1 cup cherry tomatoes • ½ cup jarred roasted red bell peppers • ¼ cup…

Read More Read More

Forks over Knives- Creamy Wild Rice Soup

Forks over Knives- Creamy Wild Rice Soup

I had to share this recipe because it was so good. Might be my new favorite soup from Forks over Knives. Creamy Wild Rice Soup Ingredients 4 cups vegetable stock  1 8oz. pack button mushrooms *I used canned button mushrooms one time and fresh sliced mushrooms another ¾ cup uncooked wild rice  1 leek  4 cloves garlic  1 red bell pepper  1 carrot  ¼ tsp sea salt  ¼ cup almond flour  ¼ cup chickpea flour *I didn’t use stayed with almond flour…

Read More Read More

Forks over Knives Lentil Minestrone Soup

Forks over Knives Lentil Minestrone Soup

I said I’d post a recipe this week. It’s winter good time for soup. This was an easy super tasty soup. I even used my Doterra Oils in place of the dried spices which gave even extra flavor. I missed my soups. I hope you like it. Packed with vegetables. Lentil Minestrone Ingredients • 1 small onion • ¾ cup dried brown lentils • 1 carrot • 1 stalk celery • 3 cloves garlic • 4 cups vegetable stock •…

Read More Read More

Forks over Knives Lotsa Vegetable Chowder Recipe

Forks over Knives Lotsa Vegetable Chowder Recipe

I love soup even in the summer. This one was really good and really easy. Had to share. Unfortunately I realized I can’t eat meats regularly and have a normal digestive tract. I’m back to more plant based. https://www.facebook.com/forksoverknives/videos/10155895331624353/ INGREDIENTS 8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into ½-inch chunks ½ small onion, peeled and chopped 3 ears fresh corn, kernels removed (about 1¾ cups), cobs reserved 2 medium carrots, peeled and diced 2 stalks…

Read More Read More

Forks over Knives Tortilla Soup

Forks over Knives Tortilla Soup

I made this soup twice this week already. It’s really good and so healthy. Win/Win. I even have a video on this one. Vegan, plant based and weight watchers friendly. Enjoy. https://www.facebook.com/forksoverknives/videos/10155743449849353/ Ingredients: 6 corn tortillas 6 large tomatoes, halved 2 red bell peppers, halved 8 ounces mushrooms, roughly chopped (about 2 cups) ½ yellow onion, roughly chopped 3 cloves garlic, roughly chopped 2 teaspoons ground cumin 2 dried chipotle chiles 5 to 7 sprigs fresh cilantro 2 teaspoons smoked…

Read More Read More

Forks over Knives Black-Eyed Pea BBQ Stew

Forks over Knives Black-Eyed Pea BBQ Stew

I tried out a new recipe so I thought I’d share it. I ended up putting this over a salad yesterday in place of dressing, it was actually very tasty. It’s very hard to find a no oil, vegan/plant-based dressing. They are mostly made with a vinegarbase which is very very acidic. This was a very nice alternative that was unexpected. This would also be really tasty over a baked potato or just plain. Some recipe notes. If you’re using…

Read More Read More

Overcoming Multiple Sclerosis – OMS

Overcoming Multiple Sclerosis – OMS

I need to thank Jen from Tripping through Treacle’s http://trippingthroughtreacle.com/ Who reminded me of this. If you haven’t followed my blog, for almost a year I became vegan. I did it for health reasons. I wanted to see if it made any difference in my multiple sclerosis. The real reason I ended up stopping is because for some reason I started putting on weight. I ended up joining weight watchers and at the time being vegan was very difficult to…

Read More Read More

I swallowed my pride and bought pants in a bigger size

I swallowed my pride and bought pants in a bigger size

I think I could just write the title and stop there. It was a big deal for me. I worked very hard to get into the size 8 that I was. More importantly I stayed in that size for eight years. I still have no answers to what’s going on and why my weight keeps coming on the way it is but it is but I can’t stop it. I’m doing all the right things and it’s just not coming…

Read More Read More

Verified by MonsterInsights