Sunday, March 19, 2017

Spring Break!


Hopefully, Spring Break will be filled with more posts, as I have time to try some new things!
I subscribed to "Clean Food, Dirty Girl!" meal plans for $20 a month.  The recipes look great and the shopping lists look really affordable...less than what I spend now.

I've been having some pains where my gall bladder used to be, and it's coincided with me venturing out into the meat and cheese world a couple times this week because I didn't plan ahead...wow...gastrointestinal woes!  Big time!  I have been reading, and plant-based is EXACTLY what is recommended if you are sans gall bladder.  More affirmation to keep on a steady path with plant-based.

A couple creations today:

Took the bagged mix, tossed the cheese and tortilla strips, added black beans, pico that I made below, and salsa...organic Late July chips.



Pico De Gallo (tri-color)

                                             1/2 small onion, diced
                                             1 tomato, diced
                                             1/2 container (Publix) tri-color peppers, diced
                                             handful cilantro, chopped
                                             garlic salt and lime juice ( a bit of each)

Saturday, March 11, 2017

Plant-Based Stuffed Peppers


There are many recipes out there for these, but I threw together my own today with what I had in the pantry.


  • 1 bag Engine 2 Fiesta Blend Rice
  • 1 can black beans, drained
  • 1 can tomato paste
  • 1 can diced green chilies, mild
I mixed that together, added 1 T. chili powder, 1/2 T. cumin, dash of salt, pepper, and turmeric and filled six green peppers with the mixture.  Baked at 375 covered, for 45 minutes or so.


Will serve topped with diced avocado or pico de gallo, and perhaps some Vegan cheese sauce.

Friday, March 10, 2017

Throw Together Enchiladas


Friday night...tired...what's in the pantry?

Ezekiel Sprouted Tortillas, green enchilada sauce, spicy black beans, fire roasted corn,
cilantro, and Kite Hill cream cheese w/ chives spread...throw it together and bake at 400 for
fifteen minutes or so.  Serve w/ salsa!



Sunday, March 5, 2017

Trying New Things!


Today, I roasted a batch of sweet potato and apple cubes, along with some diced red onion and rosemary sprigs.  I'll use it top my salads this week!


For dinner, I tried this recipe that a friend shared with me!  It's DELISH!



And then...there's the PAPUSA!   This hails from El Salvador!   So YUM!

Papusa Recipe



Store bought version in the Organic Frozen Aisle at Kroger (made in Colorado).
Will try my hand at the home made version over the weekend!





Sunday, February 26, 2017

Another Twist on Stir Fry!


Tonight's fare was chopped onion, carrots, snow peas, red pepper, and green onions sauteed in veggie broth with a tiny bit of sesame oil and soy sauce...turmeric, garlic, and salt/pepper to season.  (I added in a little bit of dill, too!)  Added Engine 2 Ancient Grains and oriental noodles.  Delish!



Saturday, February 25, 2017

The Sun is Shining, but the Temps say CHILI!


The sun is shining, but the temperature says "chili!" Threw together 3 cans of diced tomatoes, 1 can of light red kidney beans, 1 can of black beans, a bag of corn, a bag of diced sweet potatoes, 1 can of diced chilies, 1/2 carton of vegetable broth, and the usual chili spices: 1/2 T. cumin, 1 T. chili powder, and sprinkled on some turmeric, salt, and pepper. Looking forward to partaking later this evening.



Here are some more of my favorite plant-based chili recipes:

Vegan White Bean Chili   Photo and recipe from Vegan in the Freezer!





















Southwestern Three-Bean Chili from Eating Well.





















Vegan Sweet Potato Chili from The Garden Grazer


Friday, February 24, 2017

Vegging Up Spaghetti Night!


For awhile, I was catering to my omnivore family, easing them into the plant-based eating lifestyle.  Now I'm forging ahead and just cooking "one" meal, and they either eat it or fix something else for themselves.  I've noticed that most of the time, they're eating it and enjoying it.  That's the plan.  ❤

Tonight, I reworked spaghetti night.  Everything is nearly the same, except meat is swapped out for veggies.

I sauteed garlic, onion, mushrooms, zucchini, and roasted red peppers...and added a can of Cannellini beans.  I added some yummy Italian seasoning, salt, and pepper to the mix.  I chose a whole grain pasta, and a nice loaf of bread with a small bit of Olive oil, Italian seasoning, and a light amount of mozzarella for our garlic bread.  Not totally WFPB compliant, but a long way from our normal spaghetti night.