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Wednesday, December 30, 2015

Hot Apple Cider

Hot apple cider makes me really feel like it's the holidays. The blend of spice and apples always brings back lots of holiday memories. Every year around the holidays there is a garden where they light up all the trees and bushes, near where I grew up. Each year we would make our way out there, even though they've had the same lights for years, but tradition is tradition. In this lighted up garden there is a house where the landscape keeper stayed, and each year they serve hot apple cider. This is one of the memories I get when I drink hot apple cider. So even though I may not be able to make it back home every year for the holidays, I know when I sip on apple cider, those Christmas memories come right back.


Recipe:
4 cups 100% apple juice
3 cinnamon sticks
1 tsp whole cloves
a dash of allspice

Place all ingredients into it a sauce pan, and put burner on a medium heat. Let it heat up for about 15-20 minutes. Remove from heat and serve. This can also be made in a crock pot as well.

 I love this recipe because it's so quick and only has a couple of ingredients.


Monday, December 21, 2015

Christmas Tree Brownies

Here is a great way to turn a traditional dessert into a festive decadent Christmas tree. The holiday season is a great time to spend with friends and family making memories. I love this recipe because you can make memories with your loved one by making these Christmas Tree Brownies and decorate them together, while listening to classic Christmas music, or watching a classing Christmas movie. 


Recipe
1/2 cup vegan butter, melted
3/4 or 1 cup sugar
2 Tbsp ground flaxseed
6 Tbsp water
1/3 cup cocoa powder
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder

Frosting:
1/4 cup powdered sugar
dash of vanilla extract
2-3 tsp soy milk (or other milk alternative you're wanting to use)
1-2 drops of food coloring if desired

Instructions:
Preheat oven to 350 degrees fahrenheit. Line a round 8 inch pan with parchment paper, or grease it. In a large bowl stir together the melted butter, sugar, and vanilla. In a separate tiny bowl, mix together the ground flaxseed and water, then add it to the large bowl. Beat in the cocoa powder, flour, salt, and baking powder. Spread the batter into the prepared pan. Bake for 25 to 30 minutes.
Frosting: Combine powdered sugar, vanilla, soy milk, and food coloring, and stir until smooth. 

Once the brownies are completely cooled off, cut them like a pizza, into 8 equal sizes. Drizzle the frosting over them like garland on a tree. You can add any decorations to the trees that you want. I used Red Hots and colored sprinkles as well. For the stem of the tree you can use candy canes.

Eat and enjoy the holiday season and the time you get to enjoy with friends and family. 






Thursday, December 17, 2015

Grilled Garlic Green Beans

The perfect side dish to your holiday dinner, or any dinner really. Plus the bright green from the green beans gives it that extra burst of color to your meal. This is a super easy recipe, and can be made on a grill pan or just a regular frying pan.



Recipe:
12 oz of fresh green beans
5-7 cloves of garlic, minced
1 Tbsp olive oil
Salt to taste

Instructions:
Steam green beans for 3-5 minutes. On a grill add about 1 Tbsp of olive oil, and place steamed green beans on grill. Grill for about 5 minutes, then add minced garlic, and continue to grill for another 5 minutes. Place the green beans on serving plate and add salt to taste.


Benefits of Green Beans
Green beans are a diuretic, they help to invigorate the heart, and also help to reduce blood glucose levels.

Benefits of Garlic
It's a great natural antibiotic, helps to lower cholesterol, increases blood fluidity, it is anti-carcinogenic, helps to combat hypertension, and inhibits the formation of malignant tumors.




Monday, December 14, 2015

The Fluffiest Mashed Potatoes Ever

The Fluffiest Mashed Potatoes Ever
Mashed potatoes are a staple to any holiday meal, so it's important to make sure we are serving the best potatoes. This recipe will help give you tips on how to make some of the fluffiest mashed potatoes you have ever had. Come on we have all had those potatoes that were too mushy, gooey or stringy, and we never want to experience those again. Some potatoes are over mixed and turn out too gooey, so this recipe makes sure they don't turn out that way.  I hope you enjoy the video and recipe.


Recipe:
2 1/2 lbs potatoes (use half Idaho potatoes and half Yukon potatoes)
1/2 cup unsweetened milk alternative (soy, rice, whatever type you want)
1/2 cup melted vegan butter (Earth Balance, Smart Balance)
1-2 tsp of salt
1 tsp rosemary (optional)
2 Tbsp minced and sautéed garlic (optional)

Directions:
Cut and peel potatoes into 1/2 inch cubes. Placed potatoes in a steamer pot once the water is boiling. Leave the potatoes in the steamer for about 20-25 minutes, stirring once or twice to make sure they are being steamed evenly. Once they are finished steaming place them in a bowl and mix them either with a Kitchen Aid or a hand mixer. The trick to fluffy mashed potatoes is not to mix them too much, so make sure you're only mixing them as little as possible, while still making sure they're nice and creamy. In a separate bowl mix the rest of the ingredients, then pour it over the mashed potatoes and stir until it is mixed well. 
You can make these potatoes a day before. All you need to do is heat them up before you are wanting to serve them. Just heat the oven to 350 degrees and let them warm up for about 20-25 minutes. 





Wednesday, December 9, 2015

Christmas Turkey Taco Loaf

Christmas Turkey Taco Loaf
This is the perfect vegetarian dish for the holidays, when you don't feel like spending much time in the kitchen. During the holidays I love spending time with family and friends, which means I need to cut down my time in the kitchen. That's why I love this recipe, plus you can make it the day before and just heat it up minutes before your dinner. The idea for the recipe actually came from my mom, because she typically makes this for our holidays meals. So you too can make it a family tradition. 


Turkey:
This part is it the most simple, as long as your health food store has these in stock. I use the Worthington turkey log, but you can also make my other turkey recipe and slice it up for this recipe as well. 

Stuffing Recipe:
1 package bread crumbs
5 Tbsp vegan butter
1/2 onion, diced
2 stalks celery, diced
2 cups vegetable broth
1 1/2 Tbsp McKay's Chick'n Seasoning
1 tsp sage
1/2 tsp thyme

Gravy Recipe: 
1/3 cup vegan butter
1/3 cup flour
1 Tbsp McKay's beef seasoning
1 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
1 cup water
1 cup soy milk

Benefits of Garlic
It's a great natural antibiotic, helps to lower cholesterol, increases blood fluidity, it is anti-carcinogenic, helps to combat hypertension, and inhibits the formation of malignant tumors. 

Benefits of Onion
Loosens bronchial mucus, prevents arteriosclerosis, and also helps prevents cancer.
Gravy:



This is the Worthington veggie turkey loaf that can be used in the recipe. You can always use whatever veggie turkey you want to slice up for this recipe. 

Enjoy the holidays! 

Thursday, December 3, 2015

Bloopers 3: Mistakes Happen

Apparently I make a lot of mistakes when making the cooking videos, which is why I'm able to share them with you all. Let's be serious, the bloopers are just more fun to watch. Just make sure you keep watching the other videos, and I promise I'll keep making mistakes. Deal? Deal. 


Tuesday, November 24, 2015

Granola Pumpkin Pie

Granola Pumpkin Pie
Finally a way we can have dessert for breakfast. This healthy and delicious granola is a great way to start the morning. The recipe is also simple and easy to make, it will make you want to have pumpkin pie every morning. 




Recipe:
4 cups oats (can be quick or whole)
1/2 cup ground flaxseed
1 cup nuts of your choice (can use 1/2 cup of one type and 1/2 a cup of another type of nuts)
1/2 cup shredded coconut
1/4 cup agave nectar
1/4 cup oil
1/4 cup water
1/2 tsp salt
1/4 cup pumpkin puree
1 tsp pumpkin spice

Preheat oven to 300 degrees. In a large mixing bowl add all the ingredients and stir with a spoon. Put the mixture onto a cookie sheet, lined with parchment paper or a silicon mat. Every 10 minutes stir the granola, and repeat 4-5 times, until the granola is a light golden brown and feels dry to the touch.

After the granola has cooled, you can add raisins, dates or other dried fruits. Serve granola in a bowl with fresh fruit and soy milk.

Enjoy! 


Benefits of Pumpkin:
Pumpkin is a part of the squash family. Pumpkins are rich in provitamin A and antioxidant flavonoids. It helps prevent arteriosclerosis and cancer. Since they are rich in potassium and low in sodium, it acts to prevent hypertension and its negative consequences (arterial blood clots and stroke).
It is a good source of beta-carotene, which is beneficial to the loss of visual acuity or vision disorders originating in the retina.
It is 1 of the 3 of the most effective, proven anti-carcinogenic vegetables, since it contains beta-carotene, vitamin C and vegetable fiber.
It is a mild laxative, along with its soothing cation on the digestive tract. It is suggested for constipation.

Benefits of Oats:
Oats are a great source of nutrition and very healthy. They help to fight against diseases of the digestive system, nervous system, metabolic disorders, and disease of the arteries. It is beneficial for people with diabetes, high cholesterol, arteriosclerosis, and high blood pressure to add oats to their daily diet.
They are the most nutrient-rich of any grain. They are a great source of phosphorus, iron, vitamin B1, protein and fiber.
A regular consumption of oats in any form, helps with nervousness, fatigue, mental exhaustion, insomnia, and depression. For stressed out students, adding oats is a brilliant move.

Wednesday, November 18, 2015

Vegan Running Dietitian Trailer

It's been a little over a year since I've been making videos and blogging about recipes and health. This video is a trailer I put together for my Youtube channel, telling people what it is all about. 


For the past year I have enjoyed sharing recipes and health information with you all, and I'm wanting to share it with many more as well. My goal is to share health with people. I know everyone is dealing with something different, or are wanting specific information, which is why I am wanting to hear from you all. If you have something in mind that you're wanting to know more about, or a recipe you'd like to see, then just comment and let me know. 

I'm looking forward to this coming year, and seeing what's in store for us. 

Thursday, November 12, 2015

Pumpkin Pie & Coconut Whipped Cream

Pumpkin Pie
Here's your typical Thanksgiving and Christmas dinner dessert. But this time it's vegan. I tried this recipe on some friends and family, who are not vegan, and they loved it. No complaints, just loving it.

The coconut whipped cream is heavenly. I've finally found a vegan whipped cream that actually resembles whipped cream. Typically, I will make it right before I am going to serve the pie, but if kept cold it will keep its form.



Recipes:

Crust:
2 1/2 cups flour (can use all white flour, or half white and half whole wheat)
1 cup vegan butter
1 tsp salt
1 teaspoon sugar
6-8 TBSP ice water

Place flour, and butter into a Kitchen Aid, or food processor. Combine until it is crumbly and butter pieces are no larger than a pea. Add the sugar and salt, and mix. Add the ice water as it is mixing. Add small amounts at a time, until the dough is forming into a ball. Pat dough into a round form and place it in plastic wrap or a zip lock bag, and place in refrigerator for 4 hours or more. After 4 hours remove and roll dough out to fit in your pie pan.

The great thing about this crust recipe is that you can actually use half white flour and half whole wheat flour. I prefer the half and half taste more than the whole wheat.

Pie Filling:
2 cups pumpkin puree
1 1/2 cups Silk Soy Creamer
1 TBSP cornstarch
1/2 cup packed brown sugar
1/3 cup white sugar
1/2 tsp salt
1 1/2 tsp pumpkin spice
4 TBSP warm water + 1 Tbsp Egg Replacer (Can probably be substituted for 2 Tbsp ground flaxseed + 6 TBSP water)

Preheat oven to 425 degrees. Place sugars, salt, spice, and egg replacer into a mixer and mix together. Mix in pumpkin puree. Stir in cornstarch with soy creamer, until lump free. Place in the mixer until everything is mixed well.

Pour the pie filling into the uncooked pie shell. Bake at 425 degrees for 15 minutes. After the 15 minutes, lower temperature to 350 degrees, and continue to bake for 40-50 minutes. Insert knife or toothpick into pie toward the end of the baking time. When it comes out clean, then you know it's finished.

Allow the pie to cool on a wire rack for about 2 hours. Serve with the coconut whipped cream. Enjoy!

Whipped Cream:
1 can of coconut milk (I like to use the Thai coconut milk. Do not use the light.)
1/2 tsp vanilla
2-5 Tbsp powdered sugar

In a kitchen aid or with a hand mixer, whip all ingredients together. Begin on a slow speed until powdered sugar is mixed in, then place on a high speed to help whip. Let it mix for 3-5 minutes until it resembles the consistency of whipped cream.





Thursday, November 5, 2015

Starbucks Pumpkin Scones Vegan Style

Pumpkin Scones
When it comes to fall, it's easy to be obsessed with pumpkin everything! This is a copycat recipe for the pumpkin scones they have at Starbucks, but cheaper and vegan. Can't beat that! This recipe is not necessarily the dietitian part of me, but rather the vegan who absolutely loves pumpkin. That being said...here is the recipe. 


Recipe:
2 cups flour
1/3 cup brown sugar, packed
1 1/2 tsp pumpkin spice
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, unsalted (cut into cubes)
3 Tbsp soy milk
1/2 cup pumpkin puree
1 Tbsp ground flaxseed + 3 Tbsp water
2 tsp vanilla extract

Glaze:
1 cup powdered sugar
2 Tbsp soy milk

Spiced Glaze:
1/2 cup powdered sugar
1 Tbsp soy milk
1/4-1/2 tsp pumpkin spice

Instructions:
Preheat your oven to 400 degrees F. In a large bowl, combine flour, sugar, pumpkin spice, baking soda and salt. Next, add the butter and mix until the dry ingredients looks like crumbles. 
Add pumpkin puree, soy milk, flaxseed + water mixture, and vanilla. Mix dough just until it is all mixed in and form into round ball. 
Flour surface and place dough on it.You can use a rolling pin or flatten it out with your hands. Make the dough into about 8-10 inches circle. Using a knife, cut into triangles or pizza shape pieces. Makes about 8-10 pieces, depending on how you cut it. 
On a baking sheet, line it with a silicone mat or parchment paper, this makes it much easier to take them off, and less cleaning afterwards. Place cut out scones on baking sheet. Place in oven for 10-12 minutes. 
Combine the powdered sugar and soy milk with a whisk, until it is smooth. For the spiced glaze, combine powdered sugar, soy milk, and pumpkin spice. Whisk together until it is smooth. Set aside until scones are finished baking and cooled off. 
Allow scones to cool for 10 minutes before drizzling the glaze on top. First drizzle the regular glaze, followed by the spiced glaze. 
Let the glaze set before serving. 
Eat and enjoy with friends and family! 





Monday, November 2, 2015

All the Holiday Recipes

Okay, so this should make it much easier when you are planning your Thanksgiving or Christmas dinner. Or even if it's just to eat really good food. Here is a list of all the holiday recipes I have made so far. There are plenty more to come, but I thought this might help some of you get your dinner menu ready for Thanksgiving, since it's sneaking up on us so quickly. 

The most important piece of the meal is, of course, the tofurkey. No holiday meal is complete without one! This is a must for Thanksgiving dinner. 

The Green Bean Casserole is always a favorite, so us vegans need to add this one to the list. It's so easy, and the rest of your dinner party won't even realize that it is vegan. 

Not such a traditional side dish, is the mashed sweet potatoes. But trust me, it's not a bad idea to add these to the list. I love regular mashed potatoes, but I'm always up for some sweet potatoes. 

Stuffing and Gravy is a no brainer. These recipes make these side dishes so quick and easy to make as well. 

There's always room for dessert. This is the pumpkin cheesecake. It's my nephew's favorite dessert, and he's not even vegan. This recipe is so quick and simple to make, you basically just blend it up and pour it into your pie crust, then bake it. Simple. 

Warm up at the end of the evening with this Starbucks copycat Pumpkin Spice steamer, only made vegan and a lot cheaper. 

This is another great drink to warm up with on the cold holiday nights. So cozy on up! 


Here's the creamiest most delicious pumpkin pie ever. Let's not forget the incredible coconut whipped cream. Great way to end your holiday dinner. Mmm.


This is an easy way to make your holiday turkey. Plus it's fun to eat because it's like having tacos for Christmas. This recipe makes cooking nice and simple.

This is such a fun dessert to make for the holiday season. Plus the vegan brownie recipe is delicious.

The perfect side dish for the holidays. Grilled Green Beans with lots of garlic. Another quick and simple recipe, that's not too much hassle.

Literally these are the best mashed potatoes I've had, and that's because I show you have to make potatoes that are super fluffy. So click here to learn the secret on how to get the fluffiest mashed potatoes.

I hope you all enjoy this holiday season with your friends and family. Share the vegan love with them all. Healthy recipes to share with the ones you care most about. Happy Holidays everyone!

Don't forget to subscribe, because there will be plenty more recipes coming your way! 

Wednesday, October 28, 2015

Holiday Green Bean Casserole

Green Bean Casserole
This is a classic recipe that we usually see at our holiday dinners. But what about us vegans? I for one have always loved green bean casserole, and I finally came to the point where I was wanting to have it at holiday dinners, where I could enjoy it as well. This recipe is very simple to make. Best part is nothing comes from a can, it's all fresh. Mmm. 
I did try this recipe with the canned green beans, but it just didn't have that crispy texture to it. If you're wanting to used canned beans, just use 2 cans instead of the 1 lb. of fresh. But try it with the fresh, it is SO much better.
Either way, don't forget to enjoy your holiday season. 



Recipe:
1 pound green beans, rinsed, trimmed and cut in half
salt to taste
2 Tbsp olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 cup chopped mushrooms
2 Tbsp flour
3/4 cup vegetable broth
1 cup almond milk ( unsweetened)
1 cup crispy fried onions

Preheat oven to 400 degrees. In a large pot add water and bring it to a boil. Once water is boiling add green beans and cook them for 5 minutes. Remove green beans from boiling water and place them in ice water bath to stop the cooking. Drain green beans and put into your casserole dish.
Place a large pot on medium heat, add olive oil, garlic, and onion. Sauté until onions are transparent, about 2-3 minutes. Add mushrooms and salt to taste. Cook for another 2-3 minutes. 
Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, and then add in the vegetable broth, slowly. Add almond milk with a whisk. Cook for 5-7 minutes until it is thick and bubbly. Taste to see if you need more salt.
Remove from heat and pour over green beans. Stir if needed. Place the fried onions on top of green bean casserole. 
Bake at 400 degrees for 15 minutes, until it is warmed all over and slightly browned. 
Eat and enjoy! 






Wednesday, October 21, 2015

Pumpkin Pie Oatmeal

Who said you can't have dessert for breakfast? This may not be dessert, but it sure tastes like it. It's the perfect recipe to wake up to this fall. It takes less than 10 minutes to make this breakfast and is definitely worth it.





Health Benefits:
Oats
Oats are a great source of fiber. In just 1 cup of oats it contains 8 grams of fiber, making it an excellent source of fiber. They contain a range of healthy cholesterol-lowering properties. They have been shown to help coronary artery disease, colorectal cancer, and lower blood pressure.


Pumpkin

Pumpkin contains beta-carotene, which helps to reduce the risk of developing certain types of caner. It often helps to protect against asthma and heart disease. It also may help in delaying aging and body degeneration. It is also good for the heart since it contains fiber, potassium and vitamin C.

Flaxseed
Flaxseed is a great source of Omega-3, which has been shown to have heart healthy effects. It also contains both soluble and insoluble fiber, and is a great source of antioxidants.

Recipe:
1 cup quick oats
1 1/4-1/2 cup water
pinch of salt
1 Tbsp ground flaxseed
2 Tbsp pumpkin puree
1/2 tsp pumpkin pie spice
3-4 Tbsp agave nectar
1/4-1/2 cup soy milk (or other milk alternatives)

In a small pan combine oats, water, and salt. Turn burner on a medium heat and allow oats to cook for around 5 minutes. Turn off burner and add the rest of the ingredients. Stir thoroughly, then place into serving bowls. This recipe makes enough for 2-3 people.


Wednesday, October 14, 2015

My Famous Banana Bread

This recipe is a tough one to give out, simply because it seems to be everyones favorite that I make it for. But instead of wanting all the compliments all to myself, I have decided to share this recipe with you all.

I've had many request for this banana bread. From professors asking for it, request for birthday parties, or just my husband craving it. It's a hit all around. One of my favorite things about this recipe is how easy it is. It's so simple! The only hard part is having to wait the hour while it bakes. Try it, I know you'll love it! 



Recipe: 
3 bananas
1/3 cup melted butter
3/4 cup sugar
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1 1/2 cups all-purpose flour
3 tablespoon water mixed with 1 tablespoon of ground flaxseed

Preheat the over to 350 degrees, and butter a bread pan. In a mixing bowl mash the 3 bananas with a fork until it is smooth. Add the melted butter into the mashed bananas. 

Mix in the baking soda, salt, sugar, vanilla, and flaxseed combination. Finally mix in flour, just until it is completely blended.

Pour the batter into your prepared bread pan. Bake at 350 degrees for 1 hour. At 50 minutes check the loaf to see if it is finished, by poking a toothpick or knife in the middle of the loaf. If it comes out clean the bread is finished, if it has batter on it, stick the bread back in for the remaining 10 minutes. 

Remove the banana bread from the over and place on a cooling rack. Remove the bread from the pan, and slice and serve. Most importantly, enjoy!





Wednesday, September 16, 2015

Taco Thursday Heaven

Taco Heaven
Okay, so tacos are a simple recipe to make, but have you tried this secret sauce? It's not too much of a secret, but if you don't know of it, you need to! A friend of mine's family always used to have tacos on Friday nights, making it something to look forward to, and also being able to spend time with family. I think this is a great idea to incorporate into a family. You can make it Taco Tuesday, or whichever day works for you and your family. So share the health and your time with you family, and give them tacos! Gracias.



Recipe:
Tacos
1 package veggie meat (in the video I used Beefless Ground Beef from Trader Joe's)
1-2 Tbsp olive oil
2-4 Tbsp water
2-3 cloves of garlic
1/2 package of taco seasoning (or to taste)


Sauté diced garlic with the olive oil, then add the water and veggie meat. Once veggie meat is warmed up for about 5 minutes, add the taco seasoning.
For the tacos you can put whatever veggies you want. You can sauté up some onion and bell peppers and add that to them, or just stick to the normal tacos: lettuce, tomato, onion, and avocado.

Special Sauce
2 Tbsp vegenaise
2 Tbsp ketchup





Thursday, August 20, 2015

Succulent Red Lentil Soup

Succulent Red Lentil Soup

Being vegan is expensive? Think again. Here is one recipe that is super easy on the wallet. Lentils are one of the most inexpensive foods, and yet so delicious and healthy. Who doesn't want to save some money?

Not only is this recipe easy on your budget, but it's bursting with flavor. Honestly, the soup is what you make it. These are just some of my favorite flavors to add to my soup, but you can add or take away whatever you want to. It's just that easy.



Health Benefits of Lentils

Lentils  may be small, but they're full of nutrients and health benefits. They're a great way to help lower cholesterol since they are an excellent source of fiber. Since they're rich in fiber they also help to manage blood-sugar levels.
They're a great source of protein as well. B vitamins are also readily found in lentils, which is great since a lot of people, both vegetarians and meat-eaters, have low B vitamin levels.
Low in iron? Eat some lentils since they are a good source iron.

Lentils, cooked
1.00 cup
198.00 grams
Calories: 230
GI: low
NutrientAmountDRI/DV
(%)
Nutrient
Density
World's Healthiest
Foods Rating
molybdenum148.50 mcg33025.9excellent
folate358.38 mcg907.0excellent
fiber15.64 g634.9very good
copper0.50 mg564.4very good
phosphorus356.40 mg514.0very good
manganese0.98 mg493.8very good
iron6.59 mg372.9good
protein17.86 g362.8good
vitamin B10.33 mg282.2good
pantothenic acid1.26 mg252.0good
zinc2.51 mg231.8good
potassium730.62 mg211.6good
vitamin B60.35 mg211.6good
World's Healthiest
Foods Rating
Rule
excellentDRI/DV>=75% OR
Density>=7.6 AND DRI/DV>=10%
very goodDRI/DV>=50% OR
Density>=3.4 AND DRI/DV>=5%
goodDRI/DV>=25% OR
Density>=1.5 AND DRI/DV>=2.5%


Here's is a quick healthy recipe, that is also easy on the wallet. This recipe takes about 15-20 minutes to make, total. It's absolutely delicious and so healthy.

Recipe:
2 cups red lentils
4 cups water (more if needed)
2 Tbsp minced garlic
1/4 C. diced onion
2 Tbsp olive oil
1 1/2 tsp salt
2 Tbsp McKay's Chik'n Seasoning
2 Bay leaves
Dash of Cayenne
1 Tbsp nutritional yeast flakes

Turn burner on a medium-high heat. In a pot add the olive oil, onion, and garlic. Sauté until onions are transparent. Add lentils and water into pot. After cooking for about 3 minutes add the rest of the ingredients, salt, McKay's Chik'n seasoning, bay leaves, cayenne, and yeast flakes. Let lentils cook for about 15 minutes, or until lentils are soft. More water may be needed. Remove from heat and serve.



Wednesday, August 5, 2015

Bloopers Take 2: Funny Videos

Who doesn't love a good bloopers? We know we love the videos people put out, but the bloopers have always been some of my favorites. And when you're accident prone, or not always so coordinated, you have plenty of bloopers to chose from. 
The good thing is I can usually get enough footage to make a good cooking video without too many mistakes, it just takes me a few times to get it right. 
So here is my lighter side, hope you all enjoy it. 



Friday, July 31, 2015

Smoothie De Maracuja

Isto é para todos os meus amigos brasileiros. Eu finalmente tive coragem suficiente para fazer um vídeo em Português. Eu ainda estou aprendendo, então por favor sejam pacientes. Como a maioria das pessoas que me conhecem sabem que eu amo o povo brasileiro, a cultura, e também a comida. Então, eu vou estar compartilhando alguns vídeos de receitas vegan do Brasil.

Sou plenamente americana, eu não tenho uma parte de mim que é brasileira, exceto o meu coração. Cerca de três anos atrás, eu fiz alguns trabalhos em missão em Manaus - Brasil. Foi uma das maiores oportunidades que tive. Eu fui lá sem saber o Português, mas com a vontade de aprender. Meus amigos brasileiros em Michigan tinham me ensinado algumas palavras em Português, -"Meu nome e Kylee, eu sou baixinha", e "Beija-me". 
Fiquei la em Manaus por 6 semanas eu tive que aprender a língua rapidamente, porque eu estava vivendo com 40 jovens brasileiros, e teve de ganhar dinheiro com a venda de livros. Um dicionário tradutor sempre veio a calhar, mas não ajudou quando acabou o dinheiro necessário para o almoço, então eu percebi que teria que tentar usar o meu Português. Depois da minha primeira tentativa de vender uma revista, em que eu fiz dinheiro suficiente para o almoço. Minha amiga brasileira que estava comigo também precisava de dinheiro para o almoço, e sabia que eu seria capaz de vender a revista mais fácil, então ela me enviou para obter seu dinheiro do almoço também. Nós comemos bem naquele dia.
De qualquer forma, aqui está o meu primeiro vídeo em Português. Espero que todos gostem. Basta lembrar que eu sou uma americana tentando aprender Português.

This is for all my Brazilian friends. I finally had enough courage to make a video in Portuguese. I'm still learning so be patient please. As most people who know me, know that I love Brazilian people, the culture, and also the food. So I'll be sharing some videos of vegan Brazilian food. 
I am fully American, I do not have one part of me that is Brazilian, except for my heart. About 3 years ago I did some mission work in Manaus - Brazil. It was one of the greatest opportunities I've had. I went there not knowing Portuguese, but the willingness to learn. My Brazilian friends in Michigan had taught me some words in Portuguese, "Meu nome e Kylee, eu sou baixinha," and "Beija-me." Which means "my name is Kylee and I'm short", and "kiss me."
While staying in Manaus for 6 weeks I had to learn the language quickly, because I was living with 40 Brazilian young people, and had to earn money by selling books. A translator dictionary always came in handy, but it wasn't until I ran out of money and needed to eat lunch, that I realized I would have to try using my Portuguese. After my first try at selling a magazine I made enough money for lunch. My Brazilian friend who was with me also needed money for lunch, and knew I would be able to sell the magazine easier, so she sent me to get her lunch money as well. We ate good that day.
Anyway, here is my first video in Portuguese. I hope you all enjoy it. Just remember I'm an American trying to learn Portuguese.


Receita:
2 xícaras de gelo
1 xícara de água
1/4 xícara agave
100 gramas Polpa de maracujá 

Recipe:
2 cups ice
1 cup water
1/4 cup agave
100 grams passionfruit pulp


Thursday, July 23, 2015

Starbucks Orange Cranberry Scones Vegan Style

The only bad thing about these are they're gone as soon as you make them. They certainly don't last long, because everyone goes back for seconds and even thirds. 
This recipe was actually taken from the orange cranberry scones they offer at Starbucks. They were one of my mom's favorite desserts there, until she found the recipe and was able to make them at home. She passed the recipe along to me and I was able to make them vegan for us to enjoy. 
These scones are a great sweet treat because in the whole batch it only contains 7 teaspoons of sugar. That's almost less than 1/2 a teaspoon per scone, and that's a whole lot less than your average dessert. However, with the glaze it adds a little bit more, but the glaze is always optional.



Recipe:

Scones: 2 cups all-purpose flour
7 tsp sugar
1 Tbsp grated orange peel
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup cold vegan butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup soy creamer
1 Tbsp ground flaxseed
3 Tbsp water

Glaze:
1/2 cup powdered sugar
1 Tbsp orange juice

Fruit Butter:
1/3 cup vegan butter
2-3 Tbsp jelly (orange would be best with the scones, but you can use any flavor)

In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. Combine the flaxseed and water. Set aside until you're ready to mix the dry and wet ingredients together. In a small bowl combine the cranberries, orange juice, cream. Add to flour mixture and stir until a soft dough forms. On a floured surface, gently knead 6-8 times. Pat dough into an 8 inch circle. Cut into 10-12 wedges. Separate wedges and place on a baking sheet lined with parchment paper (parchment paper is optional). Bake at 400 degrees for 12 minutes. At 12 minutes brush the scones with the glaze, then put back in the oven for about 3 more minutes or until lightly browned. Remove to a wire rack. 
Serve butter with warm scones. 


Friday, July 17, 2015

Day 5: Eating Vegan Is Easy

This is the last day of showing you what I eat during the week. I hope it's been helpful in some way to you. My main point was for you to see that being vegan does not have to be complicated or time consuming. I'm busy just like you, so I need quick health meals. 

Let me know what you all think, and let me know what else you would like to see more of. 

Thanks! 










Thursday, July 16, 2015

Day 4: Eating Vegan Can Be Quick

Day 4. Being vegan doesn't have to be difficult or time consuming, and these videos help to prove that. My week schedule is as busy as anyones. I leave around 7am and don't get home until 5:30pm. That doesn't give me much time to spend cooking or preparing food. It's still important to make time for good food. Typically I will make dinner and then pack some for lunch the next day. This helps to save time. Also in the evening I will think about what I can make for breakfast. I'll make it the night before, if possible, or at least know by morning what I can grab. 

My goal is for you to realize you don't need a lot of time to prepare foods to be vegan. Some foods may take longer to make, but it's all worth it in the end. Enjoy it! 




Wednesday, July 15, 2015

Day 3: Simple Vegan Eating on a Daily Basis

Day 3. I've been getting comments from people about the amount, or lack there of, of food on the videos. My point in these videos wasn't to show how much food to eat, but rather give ideas on basic vegan eating on a daily basis. Portion sizes will vary depending on the person, so it would be impossible for me to point out how much of each to eat. (Unless we have a one-on-one consultation). :)

Other than that I hope you all are enjoying the videos. Give me some more ideas for videos for the future.


Tuesday, July 14, 2015

Day 2: Practical Vegan Eating

Most of these recipes should look familiar if you've seen my other blogs or videos. It's not to do it on purpose, but I have made these recipes for blogs and videos because they are the typical foods that I eat. Simple, quick and delicious is my motto. You should be able to see that after this week of videos. So I hope you enjoy!


Monday, July 13, 2015

Day 1: Daily Eating Vegan Style

So it begins. I'll be showing 5 days of how I typically eat being a vegan. I like simple and quick meals, because I always seem to be on the road. I hope during this week you get some ideas on how you can incorporate some of these recipes or foods into your weekly schedule. I'm not asking everyone to be vegan, but what would it hurt to give up meat, and possible dairy, for one day during the week. 

Anyway, this is what my normal day looks like when it comes to food. See you tomorrow! 




Thursday, July 9, 2015

5 Days of Eating

So here it is, next week I'll be posting videos during the weekday, showing you what it looks like to eat vegan. I'll be showing you what it looks like to eat vegan for 5 days. Hopefully this will give you more meal ideas, or just to realize that I eat pretty simple. You'll realize why I like quick and simple recipes. I hope you all subscribe to my youtube channel so you can see when the videos come out!



Friday, July 3, 2015

Celebration Cake

Picnic blankets, pillows, barbecue, popcorn balls, family gathered around in my grandpa's yard so we could watch the fireworks go off. This is my favorite childhood memory of the 4th of July. Each year the family would gather and celebrate independence day together. There's just something about that holiday that makes one proud to be in this country. What is your favorite memory of Independence Day?

It's not about the fireworks, it's not about the barbecues, or the delicious desserts. It's about what it all represents and the reason we celebrate. The delightfully moist cake is a great way to celebrate though! Here are some fun facts about Independence Day:

Did you know the declaration of independence was actually voted upon by the Continental Congress on July 2? It wasn't until July 4th that the Declaration of Independence was printed up and signed. Also the liberty bell didn't ring until July 8 when the declaration was read aloud.

Canons were used to celebrate independence day until around 1890 when they were no longer used as much. That's when fireworks started to come about.

We have many traditions when it comes to how we celebrate Independence Day, but let's not forget why we celebrate it today. It was a day we the United States became independent of Great Britain. We gained our independence and freedom to believe and worship how our consciences dictates.

Let's never forget.

But let's celebrate with this delectable dessert! Easy and beautiful to the eyes.



Recipe:
1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
2 tsp vinegar (white or apple cider vinegar)
3/4 cup soy milk

Frosting:
3 cups powdered sugar
1/2 cup canned coconut milk (regular, and chilled in fridge)

First pre-heat oven to 350 degrees. Mix the dry ingredients together in one bowl, and mix the wet ingredients into a separate bowl. Combine the two, and then place in a cake pan. I use parchment paper on the bottom so it is easier for the cake to come out. Bake at 350 for 25 minutes. Frost and add whatever fruits you would like.



Happy Independence Day! 


Thursday, June 25, 2015

Corn & Edamame Salad

Who doesn't love a fresh salad? I do, especially with vegetables that are in season. Since corn is in season this makes the perfect recipe. It's yummy in my tummy! It's nice and simple, just the way I like it. So take a look at the video and give it a whirl!

By the way, I just wanted to thank all of you for supporting me with my blog and videos. It truly means a lot to me. Please continue to support by sharing the posts and videos, and also subscribing to my youtube channel. It is SO much appreciated. It will help me to continue spreading the health.



Recipe:
5 ears of corn
1 1/2 cups edamame
2 tomatoes, diced
3 Tbsp green onion, chopped
2 Tbsp cilantro, chopped
juice of 1 lemon
salt to taste

The corn can either be boiled or roasted. The roasted corn gives it an extra special flavor.

Benefits of Edamame
It's a great source of fiber and soy protein.
Soy protein may help reduce insulin resistance, kidney damage, and fatty liver in people with diabetes, according to a study in rats. A new study from Chinese university of Hong Kong indicated that soy protein containing isoflavones (phytoestrogens) significantly reduced overall cholesterol and LDL "bad" cholesterol, and raised HDL or "good" cholesterol, especially in men. Isoflavones also appear to work with certain proteins in soy to protect against cancer, heart disease, and osteoporosis.

Benefits of Tomatoes
Tomatoes help protect against prostate cancer, enhance the immune system, and are an anti-carcinogen.