National Nutrition Month Recipe Roundup Life isn’t about making giant changes and experiencing instant success. It’s more about making incremental changes the eventually equal success with staying power. March was National Nutrition Month, and I asked some of my friends to share their favorite healthy recipes with you. At the bottom… Read more“National Nutrition Month Recipe Roundup”
Tag: Vegan
Spicy Potato Soup-Quick and Easy (not to mention GF and Vegan)
Prep Time: 10 minutes Cook time: about 20 minutes ©2013 Anita Strawn de Ojeda You’ll need 6 medium-large red potatoes (about 2 lbs.) 2 cans of green chilies (whether you use mild, medium or spicy is up to you–we like it with spicy green chilies) 1 tsp. olive oil 1/2… Read more“Spicy Potato Soup-Quick and Easy (not to mention GF and Vegan)”
Rosemary Potato Soup-Creamy and Vegan
2 tsp. olive oil 1 clove garlic, diced ½ onion, diced 1 Tablespoon rosemary leaves (fresh or dried) 4-5 medium-sized red potatoes, scrubbed and diced into ¾” cubes 3 cups hot water ½ cup raw cashews 13 oz. Great Northern Beans (drained) 2 cups water 2 tsp. salt ½ tsp…. Read more“Rosemary Potato Soup-Creamy and Vegan”
Nuts About Granola
I’m nuts about granola, and I always assumed that it was good for me—until a friend shared her granola recipe with me and I realized how much oil and sugar hid under the guise of ‘healthy.’ I started playing around with granola recipes, and came up with this healthier version.Preheat… Read more“Nuts About Granola”
Monster Cookies-Tasty, Vegan and Gluten-free
Preheat oven to 380˚ Yields 24 monster-sized cookies These monster cookies have a dash of cinnamon and they’re so good no one will know they’re vegan or mind that they’re gluten-free! 3/4 cup boiling water 1 cup flax meal (I find it’s less expensive to buy whole flax seeds and… Read more“Monster Cookies-Tasty, Vegan and Gluten-free”
Creamy Asparagus Soup-Vegan and Gluten-free
About two weeks ago I bought a bunch of asparagus and than never had time to prepare it. I hated wasting it, but it was on the old side of fresh, so I figured it might taste great in a soup. This happens to me a lot—I buy fresh veggies… Read more“Creamy Asparagus Soup-Vegan and Gluten-free”
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)”
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”
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”
