Favorite Recipes

Bok choy and Mushroom Saute

1 head of bok choy, chopped

1 container of mushrooms

Roasted sesame oil

Sesame seeds

Soy sauce

Red pepper flakes

Put a bit of roasted sesame oil in a skillet with a cover.  Add bok choy and mushrooms.  Drizzle with soy sauce and sprinkle sesame seeds and red pepper flakes.  Cover and cook on medium low for 10 minutes.  Stir.  Cover and cook for 2 additional minutes.  

Should still have a bit of crisp to it.  Add salt if you like but the soy sauce should cover it.  (I use gluten-free soy sauce.)

We eat this a lot.  Bok choy has all kinds of super healthy benefits.  Check it out HERE.

Portabella Topped Fettuccini

This is definitely a grown-up taste meal.  Kids might not like it.  I adapted it from a non-plant-based recipe which called for chicken broth and cheese and I really love the clean taste of it.  

2 portabella mushroom caps, chopped

4 cloves of garlic, minced

Red pepper flakes (whatever heat amount you desire...I used about a teaspoon but we like a bit of heat.

Juice of 1 lemon

2 tablespoons olive oil

1/4 cup cooking white wine (you can use a dry white wine)

Handful fresh parsley, chopped

Fettuccini pasta

Cook pasta.  Saute garlic and red pepper flakes for 1 minute, add mushrooms.  Cook for 2 - 3 minutes (until mushroom shrinkage occurs...LOL).  Add white wine, juice of lemon and parsley.  Cook for 3 minutes.  Spoon on top of fettuccini.

QUICK.  DELICIOUS. NUTRITIOUS!  

Quinoa Tacos in the Crockpot!

I have a love/hate relationship with crockpots.  I understand them and why their use would be popular but I've never really cared for the way my meat comes out when I've cooked it in a crockpot so I generally don't use it.  But I have one.  

A friend told me to ask Mr. Google about a recipe and I did so.  With a few adjustments, I made it plant based my way.

These things were so delicious and such a filling meal.  We LOVED them!  I used as many organic ingredients as I could.  There were 24 corn tortillas in the package and we still had filling left over for more tacos once we ran out of tortilla shells.  I promise you that you will love these as much as you love tacos with meat.

1 can kernel corn

2 cans black beans

1 can Rotel tomatoes 

1 can red enchilada sauce

1 pack of taco seasoning

1 cup quinoa

1 cup vegetable broth

Avocado (we used 1 avocado per 8 tacos or so)

Cilantro

Salsa

Tortilla shells

Add all ingredients to crockpot, stir, cook on high for 3 hours.

Serve on tortilla shells and top with diced avocado, cilantro, and salsa.  SO.GOOD!  These are definitely making the rotation around here.

(Oh yeah...we've tried a lot of plant-based recipes but I'm only sharing the ones we thought were amazing.)

 

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Plant Based Starting Point

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Okay...so we OFFICIALLY started today.  I was out of town the first two days of the month and wore the hell out yesterday so we couldn't start until today.  Traveling is hard enough with a gluten free diet so chances of my doing plant based successfully were slimmer to noner.

SIDEBAR...

Why in the world aren't there more healthy options in airports?  

Okay.  Moving on.

Today's menu:

Breakfast:  Oatmeal with fruit, walnuts, and flax seed.

Lunch:  Salad with kale, spinach, avocado, cauliflower, carrots, tomatoes, olives, 4 bean salad and sunflower seeds.  I made a dressing with olive oil, red wine vinegar, apple cider vinegar, fresh pressed garlic, seasonings.

Snacks:  4 pieces of fruit and two solid handfuls of raw almonds.

Dinner:  Lentil Vegetable Soup

I modified the recipe because it seemed a bit bland.  I added two 10 oz. cans of Rotel tomatoes and green chilis instead of the can of roasted tomatoes and I put in 9 cups of vegetable broth instead of just 8.  I wanted it to be more soupy.  Oh...and I added more spinach.  Why?  I like spinach.  Duh.  LOL!

I seasoned it well and yall...it was pretty darn delicious and it made a really big pot so we can get about 6 more bowls out of this pot.  I think we'll do it for dinner two more times this week and freeze the rest.

I did some calculations regarding protein and that's going to be a challenge I'm thinking.  To find out how much protein you need to multiply .36 times your weight.  If that's what you want to maintain...you'll come up with how many grams of protein you need to do so.  According to my calculations, I'm off by about 12 ounces today.  I'll do better tomorrow.

Robby loved the soup too.  I need to fix his protein intake too.  

Again...the soup was GOOOOOOOOOOOOOOOOOOOD!