Part of living a less stressful life has to do with making healthier choices for your self and for your family. After Pedro’s stem-cell transplant, we decided that we could do more to eat healthfully. Over the next year, we completely cut white flour and white sugar out of our… Read more“Vegan Cinnamon Apple Cake with Maple Frosting”
Tag: Healthy Choices
On Becoming Weary
Almost two years ago (March 2) I started on a new life-regimen. I found out a long list of allergies to foods and cut them all out of my diet. Completely. Cold turkey. No sugar. No gluten. No soy. No dairy. And those are just the major things on the list. The… Read more“On Becoming Weary”
Chocolate Cinnamon Cake (Vegan)
Chocolate Cinnamon Cake (vegan) Preheat oven to 350˚ Grease and flour two 9-inch cake pans Mix together in a medium-sized mixing bowl: 2 cups brown sugar 1 ¾ cups of whole wheat flour (I love Wheat Montana’s Prairie Gold) ¾ cups of dark cocoa powder 1 Tbs. baking soda 1… Read more“Chocolate Cinnamon Cake (Vegan)”
Whole-Wheat Crusty Bread
Crusty Bread Ever wondered what to do with a cast iron Dutch oven? Or if your cast iron skillet could be used to make bread? 2 ½ cups whole-wheat flour (my personal favorite is Wheat Montana Prairie Gold) ½ cup vital wheat gluten* 1 teaspoon yeast 1 teaspoon salt 1… Read more“Whole-Wheat Crusty Bread”
Creamy Potato Leek Soup (Vegan)
Creamy Potato Leek Soup (vegan) Serves six This creamy potato soup is perfect for a cool winter evening. Boil 2 cups of water in a 4 quart sauce pan and add 1 lb potatoes (I used gold minis) chopped into small chunks Return water to a boil and turn the… Read more“Creamy Potato Leek Soup (Vegan)”
Vegan Pancakes
Pancakes! My family LOVES pancakes, so when we started eating healthier, our pancake mix was the first item we revised. If you’re starting out in your healthier eating quest, you may want to use half white flour and half whole-wheat flour. 2 cups whole-wheat flour (my favorite is… Read more“Vegan Pancakes”
Butternut Coconut Soup
I’ve discovered that our family of four can’t eat a whole butternut squash as a side dish in one setting, so this is a creative way to serve the leftovers up the next night. This is how I prepare the butternut squash the first night: I cut it in half, scoop… Read more“Butternut Coconut Soup”
Healthy (er) Choices Manifesto
While many of the recipes that I post are vegan, I am not a vegan. I believe that making choices that are better for our health is more important than following a strict ‘vegan’ or ‘vegetarian’ diet. What matters most is striving to eat a healthy, balanced diet that gives… Read more“Healthy (er) Choices Manifesto”
Pumpkin Scones
Ever wonder what to do with all of those cans of leftover pumpkin from the holidays? Here’s a healthier alternative to a store-bought scone that’s easy to make. Yields 24 Preheat oven to 370˚ In a large mixing bowl, mix together: 3 c. whole-wheat flour 1 c. brown sugar 1… Read more“Pumpkin Scones”
Vegan Zucchini Muffins
Preheat oven to 380˚ Yields 12 muffins In a medium-sized mixing bowl pour: ½ c. boiling water over 2 Tbs. whole flax seeds Let this combination cool a little, and then add: 1 1/4 c. brown sugar 1/4 c. oil 2/3 c. applesauce (unsweetened) 2 c. grated zucchini 2 tsp…. Read more“Vegan Zucchini Muffins”
