tag:blogger.com,1999:blog-66294971384113281972024-03-14T01:12:16.212-04:00What's Cooking With Melissa?I love to cook! So what happens when a regular person like me tries to make recipes from television, magazines, and the Internet? Sometimes it works. Sometimes it doesn't. I like to take recipes, whether it's something new or an old favorite, and either replicate them or make them my own. Follow along with me and see what I can cook up!Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.comBlogger179125tag:blogger.com,1999:blog-6629497138411328197.post-62540395152269463822017-11-25T19:29:00.002-05:002017-11-25T19:29:09.015-05:00Cranberry and Rosemary Cake (plant-based)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;"><b>I was in the mood for a more savory cake after eating all the sweets over Thanksgiving this year. The first thing that came to mind was something I could incorporate leftover cranberries into. I ended up using what I had in my pantry, and it turned into a cranberry spice cake, which was more sweet than savory, BUT...I AM on a mission to create a savory cake. More to come... </b></span></div>
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<span style="color: blue;"><b>Ingredient:</b></span><br />
<span style="color: blue;">2 cups sugar</span><br />
<span style="color: blue;">1 cup unsweetened applesauce</span><br />
<span style="color: blue;">1 cup pumpkin puree </span><br />
<span style="color: blue;">1 tsp vanilla extract</span><br />
<span style="color: blue;">1 tsp almond extract</span><br />
<span style="color: blue;">2 cups spelt flour (or flour of your choice)</span><br />
<span style="color: blue;">1 tsp salt</span><br />
<span style="color: blue;">2 tsp baking powder </span><br />
<span style="color: blue;">2 tsp basking soda</span><br />
<span style="color: blue;">2 tsp cinnamon</span><br />
<span style="color: blue;">1 tsp nutmeg</span><br />
<span style="color: blue;">1 Tbsp rosemary (dried)</span><br />
<span style="color: blue;">1 1/2 tsp grated ginger</span><br />
<span style="color: blue;">1 can whole cranberry sauce</span><br />
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<span style="color: #cc0000;"><b>Directions:</b></span><br />
<span style="color: #cc0000;">1. With a mixer on slow speed, mix sugar, applesauce, pumpkin puree, vanilla extract, and almond </span><br />
<span style="color: #cc0000;"> extract into a </span><span style="color: #cc0000;">large bowl.</span><br />
<span style="color: #cc0000;">2. In another, medium-sized bowl, mix the flour, salt, baking powder, baking soda, cinnamon, </span><br />
<span style="color: #cc0000;"> nutmeg, rosemary, and ginger.</span><br />
<span style="color: #cc0000;">3. Slowly mix in the dry bowl ingredients into the wet bowl ingredients, using a mixture on slow </span><br />
<span style="color: #cc0000;"> speed.</span><br />
<span style="color: #cc0000;">4. In a small bowl, dump out the cranberry sauce and break up into small chunks with a spoon, then </span><br />
<span style="color: #cc0000;"> fold into the cake batter.</span><br />
<span style="color: #cc0000;">5. Bake in a bunt pan (sprayed with non-stick spray) at 350 for about 40 minutes. Check with a </span><br />
<span style="color: #cc0000;"> toothpick after 30 minutes to get a gauge on how much longer to leave it in your oven.</span><br />
<span style="color: #b01600;">6. Once done, let cool for 15 minutes and add your favorite topping. I added lingonberry sauce. </span><br />
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-12733190515879709442017-07-08T19:41:00.001-04:002017-07-08T19:41:36.391-04:00Mushroom Gravy (Dairy-Free)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #38761d;">I learned to make traditional gravy from my grandmother when I was a little girl using sausage grease, milk, and flour. After becoming plant-based, I wanted to try one of the mushroom gravy recipes I kept seeing. I have tweaked this one to suit my tastes. I do not include white wine or nutritional yeast, but that is always an option if you prefer. This recipe makes 4+ cups, so make sure you have something to store your extra gravy in.</span></b></div>
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<span style="color: blue;">1/2 cup all-purpose flour</span></div>
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<span style="color: blue;">4 cups vegetable broth</span></div>
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<span style="color: blue;">1 medium yellow onion (chopped)</span></div>
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<span style="color: blue;">4 cloves garlic (minced)</span></div>
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<span style="color: blue;">12-16 oz cremini mushrooms (finely chopped)</span></div>
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<span style="color: blue;">2 tsp dried sage</span></div>
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<span style="color: blue;">salt and pepper to taste</span></div>
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<span style="color: #cc0000;"><b>Directions:</b></span></div>
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<span style="color: #cc0000;">1. In a medium bowl, stir flour into 2 cups of the veggie broth with a fork. Once it's blended and </span></div>
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<span style="color: #cc0000;"> smooth, stir in the remaining 2 cups of broth. Put aside.</span></div>
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<span style="color: #cc0000;">2. In a large saucepan, sautee chopped onion in ~2 tablespoons of water (or oil if you cook with oil) </span></div>
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<span style="color: #cc0000;"> for about 5 minutes over medium-high heat.</span></div>
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<span style="color: #cc0000;">3. Mix in the mushrooms, garlic, sage, salt, and pepper and sautee for another 5 minutes, stirring </span></div>
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<span style="color: #cc0000;"> continuously. <i>*If you think the mixture is beginning to burn, lower the heat just a bit and add </i></span></div>
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<span style="color: #cc0000;"><i> another 2 tablespoons of water.</i></span></div>
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<span style="color: #cc0000;">4. Slowly stir in the broth/flour mixture. Make sure it's stirred up before you mix it in. Bring to a boil, then lower heat to medium and cook for 20 minutes, stirring frequently. <i>*With about 8-10 minutes left, it will begin to thicken up. At this point, you want to begin stirring more frequently, and you may need to turn the heat down to medium-low if it begins to reduce too quickly and burn.</i></span></div>
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<span style="color: #cc0000;">Pour over your favorite dish or mash and enjoy! :)</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Chopped Mushrooms</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cooking the Gravy</td></tr>
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Ingredients</div>
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-9970032871899102842017-07-07T17:13:00.000-04:002017-07-07T17:18:01.878-04:00Lentil Sheppard's Pie with a Rustic Parsnip Crust<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #38761d;">This recipe is from the <i><span style="background-color: white; color: red;">Forks Over Knives</span></i><span style="background-color: #a64d79;"> </span>recipes. I have the FOK app on my phone, which is SO handy when I'm shopping because it provides the ingredient lists for all the recipes. I decided to tweak just a little and include fennel and chickpeas. Fennel adds such a nice flavor to savory dishes. If you've never tried it, don't forget that you can use the green fronds at the top to sprinkle over your dishes with your other herbs in addition to using the bulb to cook into the meal. I used garbonzo beans to make up for not having enough lentils in my pantry. Sometimes you don't always have everything you need, so mix it up a little and don't be afraid to try new things in your recipes.</span></b><br />
<b><i><span style="color: orange;">*This recipe is plant-based and uses no oil.</span></i></b></div>
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<span style="color: blue;">1 large carrot (peeled and diced)</span><br />
<span style="color: blue;">1 yellow onion (peeled and diced)</span><br />
<span style="color: blue;">2 stalks of celery (diced)</span><br />
<span style="color: blue;">1 small fennel bulb (peeled, cored, and diced)</span><br />
<span style="color: blue;">2 cloves of garlic (peeled and minced)</span><br />
<span style="color: blue;">1 sprig of rosemary</span><br />
<span style="color: blue;">3/4 cup lentils (rinsed)</span><br />
<span style="color: blue;">1 cup chickpeas (Garbonzo beans)</span><br />
<span style="color: blue;">1 bay leaf</span><br />
<span style="color: blue;">3Tbsp tomato paste</span><br />
<span style="color: blue;">salt & pepper to taste</span><br />
<span style="color: blue;">8 red potatoes (chopped)</span><br />
<span style="color: blue;">4 large parsnips (peeled and chopped)</span><br />
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<span style="color: #cc0000;"><b>Directions:</b></span><br />
<span style="color: #cc0000;">1. In a large saucepan, sautee onion, carrot, celery, and fennel in a large saucepan over medium heat for ~10 minutes. Add water or veggie broth 1-2 tablespoons at a time to keep the veggies from sticking. </span><i><span style="color: #cc0000;">If you are used to using oil to sautee with, just use your preferred cooking oil.</span></i><br />
<span style="color: #cc0000;">2. Add garlic and cook for another minute.</span><br />
<span style="color: #cc0000;">3. Stir in rosemary, lentils, chickpeas, bay leaf, and enough water to cover by 3 inches. Bring to a boil over high heat, then reduce heat to medium and cook, covered for 30 minutes.</span><br />
<span style="color: #cc0000;">4. Add tomato paste to the pan and cook for another 15 minutes.</span><br />
<span style="color: #cc0000;">5. Add salt and pepper, remove from heat, and discard the bay leaf and rosemary sprig.</span><br />
<span style="color: #cc0000;">6. Pour into a 9x13-inch baking dish.</span><br />
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<span style="color: #cc0000;">7. Meanwhile, in a large pot boil the potatoes and parsnips over medium heat for ~15-20 or until tender.</span><br />
<span style="color: #cc0000;">8. Remove from heat and drain all but ~ 1/2 cup of the water.</span><br />
<span style="color: #cc0000;">9. Mash the boiled potatoes and parsnips until smooth and creamy, adding salt and pepper to taste. 10. Spread the mixture over the lentils and veggies and bake for 25 minutes or until bubbly. Let sit 10 minutes before serving. Enjoy!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Chopped Veggies</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cooked veggies, lentils, and chickpeas</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Spreading the mashed parsnips and potatoes</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Just before it goes into the oven</td></tr>
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-21122599613523635202017-07-03T23:45:00.000-04:002017-07-03T23:45:03.160-04:00Vegetable Stir-Fry (Oil-Free)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #38761d;">This plant-based stir-fry is quick and easy. I actually used my leftover veggies from my previous post (Vegan Tacos with an Asian Twist) after a long day of hiking. I was exhausted when I got home and needed something simple. I used basmati rice, which takes about 40 minutes to cook, but you can use any other rice or grain you want if you need to prepare something more quickly. You can even just eat the stir-fry veggies on their own.</span></b></div>
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<b><span style="color: blue;">Ingredients for 1 person:</span></b><br />
<span style="color: blue;">1/2 cup dry basmati rice (or rice of your choice)</span><br />
<span style="color: blue;">1/4 cup chopped red onion</span><br />
<span style="color: blue;">1/4 cup chopped red bell pepper</span><br />
<span style="color: blue;">1 cup broccoli slaw</span><br />
<span style="color: blue;">1 cup mung bean sprouts</span><br />
<span style="color: blue;">2 chopped white button mushrooms</span><br />
<span style="color: blue;">10 snow peas, cut in half</span><br />
<span style="color: blue;">2 Tbsp sesame seeds</span><br />
<span style="color: blue;">Bragg's Liquid Aminos to taste (or soy sauce, Tamari, etc.)</span><br />
<span style="color: blue;">~2-4 Tbsp vegetable broth (or cooking spray/oil if you prefer)</span><br />
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<span style="color: #cc0000;"><b>Directions</b>:</span><br />
<span style="color: #cc0000;">1. Cook rice per directions on the package.</span><br />
<span style="color: #cc0000;">2. In a skillet on medium, heat vegetable broth. Once heated, sautee onions and peppers until softened (about 2 minutes). </span><br />
<span style="color: #cc0000;">3. Add the remaining veggies, sesame seeds, and liquid aminos to the skillet and sautee for ~4-5 minutes until all the vegetables are cooked and softened.</span><br />
<span style="color: #cc0000;">4. Combine the rice and veggies. Enjoy!</span><br />
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-10643541490119244612017-07-01T18:44:00.002-04:002017-07-01T18:44:53.725-04:00Vegan Tacos (with an Asian twist)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #38761d;">I love tacos. They are fast, easy, and delicious! Since my transition to a plant-based eating, I have been trying to get away from using meat-replacers, like the Morning Star Crumbles. I still use them from time to time, but I was becoming a little too dependent on them and have been trying to find other options. I found these great little ancient grain fusion packets in the Fresh Market that I tried for the first time with this recipe, and they were SO good! I am going to try and make my own with my own grains and spices now that I see what a great addition this can be to so many recipes...like...maybe lasagna!! :)</span></b></div>
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<b><span style="color: blue;">Ingredients:</span></b></div>
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<span style="color: blue;">3 small soft tacos<div class="separator" style="clear: both; text-align: center;">
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<span style="color: blue;">1/4 cup chopped red onion</span></div>
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<span style="color: blue;">1/4 cup chopped red bell pepper</span></div>
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<span style="color: blue;">1/4 cup water chestnuts</span></div>
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<span style="color: blue;">2 chopped button mushrooms</span></div>
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<span style="color: blue;">1 cup Mung bean sprouts</span></div>
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<span style="color: blue;">1 cup broccoli slaw</span></div>
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<span style="color: blue;">1 small handful of snow peas (snapped in half)</span></div>
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<span style="color: blue;">1/2 cup cilantro</span></div>
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<span style="color: blue;">1 packet of Southwestern Ancient Grain Fusion (Made in Nature brand from Fresh Market)</span></div>
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<span style="color: blue;">3-4 Tbsp Bragg's Liquid Aminos (natural soy sauce alternative)</span></div>
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<span style="color: blue;">1 Tbsp grapeseed oil (or veggie broth/water if you don't use oils)</span></div>
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<span style="color: blue;">1 Tbsp plum sauce</span></div>
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<b><span style="color: #cc0000;">Directions</span></b></div>
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<span style="color: #cc0000;">1. Brown tacos on each side for about 1 minute per side in a small saucepan on medium-low heat. I give the pan a light spray of coconut cooking spray before browning each taco, but you can brown them without it if you don't use oils or sprays. Arrange them in a bowl when they are browned and still warm. This helps them keep their shape, and they are easy to fill this way. *See picture below</span></div>
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<span style="color: #cc0000;">2. In a saucepan over medium-high heat, heat the grapeseed oil. When it's heated, sautee the onions and bell pepper for about 2 minutes until softened.</span></div>
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<span style="color: #cc0000;">3. Add into the saucepan the remaining ingredients except the plum sauce and sautee for about 4-5 minutes until heated through and well-blended.</span></div>
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<span style="color: #cc0000;">4. Spoon mixture into each taco and dab a little plum sauce onto each taco, dividing out the 1 tablespoon. If you've never had plum sauce before, it's very sweet, so you only need a little. Enjoy!</span></div>
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-72561320908582877242017-06-17T19:23:00.001-04:002017-06-17T19:23:44.690-04:00Vegan Potato Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #38761d;">In the summertime, there a lot of cookouts and parties where there is always a big bowl of potato salad. The plant-based version is quick and easy with a honey mustard twist! You can use any potato you like, but I prefer red potatoes. You can also add things, like celery, if you prefer. Just don't miss out on that yummy potato salad when you head over to your next get-together! Take a bowl of this, and your friends will all be asking for the recipe!</span></b> </div>
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<span style="color: blue;"><b>Ingredients</b>:</span><br />
<span style="color: blue;">6 large red potatoes </span><br />
<span style="color: blue;">1 1/2 cups Veganaise </span><br />
<span style="color: blue;">1/4 cup honey mustard</span><br />
<span style="color: blue;">2 Tbsp dill</span><br />
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<b><span style="color: #990000;">Directions</span></b><span style="color: #990000;">:</span><br />
<span style="color: #990000;">1. Boil potatoes at a medium boil for 20 minutes, drain, allow to cool completely. Cut cooled potatoes into 1/2 inch pieces. Place in a medium-sized bowl or container.</span><br />
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<span style="color: #990000;">2. In a small bowl, mix together the Veganaise, honey mustard, and dill.</span><br />
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<span style="color: #990000;">3. Fold mixture into the potatoes and gently mix. *Refrigerate if not using right away.</span><br />
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-2927863239301753792017-06-09T12:18:00.001-04:002017-06-09T12:40:45.513-04:00Spiral Spuds<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #38761d;">It's summer and time for cookouts, celebrations, and get-togethers! It's always fun to have creative foods for your guests or your family. These spiral spuds are easy to make and healthy, too. I am a plant-based eater, so I don't use butter, cheese, sour cream, or bacon bits, but you could make them "loaded" spiral spuds, if you want by adding your favorite toppings. I like to pull my spiral spuds apart and eat them humus or salsa.</span></b></div>
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<span style="color: blue;"><b>Ingredients:</b> </span><br />
<span style="color: blue;">Potatoes (I used large, red potatoes, but any baking potato will work.)</span><br />
<span style="color: blue;">Coconut oil baking spray <i>(If you're WFPB, skip the cooking spray.)</i></span><br />
<span style="color: blue;">Tajin spice</span><br />
<span style="color: blue;">skewers</span><br />
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<span style="color: #cc0000;"><b>Directions:</b></span><br />
<span style="color: #cc0000;">Bake potatoes for 15 minutes. <i>Don't over-boil because they will be mushy.</i></span><br />
<span style="color: #cc0000;">Let potatoes cool, and then gently run the skewers up the center of each potato.</span><br />
<span style="color: #cc0000;">Cut the potatoes at an angle on the skewer.</span><br />
<span style="color: #cc0000;">Gently pull the potato spirals open without breaking them. <i>Some of them will probably break apart, but that's okay. ;)</i></span><br />
<span style="color: #cc0000;">Place on a baking sheet and spray a little cooking spray on each potato.</span><br />
<span style="color: #cc0000;">Sprinkle your spice on each potato and bake at 350 for ~30 minutes. Just keep an eye on them since each oven is different.</span><br />
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Skewered, gently boiled potatoes</div>
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<tr><td class="tr-caption" style="text-align: center;">Cut potatoes at an angle for a spiral</td></tr>
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<span style="color: #cc0000;">If you use cheese, just sprinkle the cheese on as the potatoes come out of the oven, and it will melt.</span><br />
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<span style="color: #cc0000;">To serve, you could leave them on the skewers or gently pull them off and put them on a plate. If you serve them at a party, leave the toppings around the serving plate so each guest can dress them how they prefer. Enjoy! :)</span> </div>
Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-38503845708157456302017-05-28T18:04:00.000-04:002017-05-28T18:04:39.723-04:00Vegan Protein Bowl<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;">Plant-Based eaters often times get the question, "But....where do you get your protein?" Did you know that 3.5 ounces of dry lentils contains 25 grams of protein, which is the same as a 3 oz piece of cooked ribeye steak? </span></div>
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<span style="color: #38761d;">Here are some other plant-based proteins in this bowl to show you a comparison:</span></div>
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<span style="color: #38761d;">1 cup black beans = 15 g of protein</span></div>
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<span style="color: #38761d;">1 cup dry couscous = 20 g of protein</span></div>
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<span style="color: #38761d;">1 cup cooked quinoa = 8 g of protein</span></div>
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<span style="color: #38761d;">1 cup cooked edamame = 18.5 g of protein </span></div>
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<span style="color: #38761d;">This bowl is full of gorgeous plant-based proteins, which are not only colorful, but delicious and healthy, as well! I love food bowls because none of them are ever the same. You can use what you have on-hand and make them as simple or as complex as you like. :)</span> </div>
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<span style="color: blue;"><b>Ingredients:</b></span><br />
<span style="color: blue;">black lentils</span><br />
<span style="color: blue;">Israeli couscous</span><br />
<span style="color: blue;">quinoa blend</span><br />
<span style="color: blue;">baby garbonzo beans</span><br />
<span style="color: blue;">orzo</span><br />
<span style="color: blue;">edamame (cooked and shelled)</span><br />
<span style="color: blue;">black beans</span><br />
<span style="color: blue;">corn</span><br />
<span style="color: blue;">green onions</span><br />
<span style="color: blue;">white button mushrooms</span><br />
<span style="color: blue;">mango</span><br />
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<span style="color: #cc0000;"><b>Directions:</b> </span><br />
<span style="color: #cc0000;">Cook all of the grains and legumes per directions, boil and cut off corn kernels, and chop green onions to taste. Arrange in a bowl, mix gently, and enjoy!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Mixed-up Deliciousness!</td></tr>
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-29157908542938124952017-04-16T10:49:00.002-04:002017-04-16T10:52:32.028-04:00Quinoa Breakfast Bowl<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-IE_USvvR1Ak/WPN8rAAUCGI/AAAAAAAABZA/6H3kIKfHL1QKNO7BJxm2b-lz6-ksd5dzQCLcB/s1600/quinoa%2Bbreakfast.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-IE_USvvR1Ak/WPN8rAAUCGI/AAAAAAAABZA/6H3kIKfHL1QKNO7BJxm2b-lz6-ksd5dzQCLcB/s320/quinoa%2Bbreakfast.jpg" width="252" />b</a></div>
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<span style="color: #6aa84f;"><b>Plant-based breakfast bowls are fast, easy, and fun to make. You can even prepare them the night before if you find yourself rushed for time in the mornings. One of the great thing about breakfast bowls is that you can use any base you like and mix it up each day. I alternate between quinoa, bulgur, oatmeal, and brown rice. I even blend the bases sometimes. I switch up my seeds, fruits, and nuts often, so I never get bored with the taste. Each day and each bowl is different!</b></span></div>
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<b><span style="color: #6aa84f;">People often asked plant-based eaters, "But...how do you get your protein??" Easy! Plant-based meals are loaded with plant protein. In fact, just 1/4 of a cup of dry quinoa has 6 grams of protein. I used 1/2 a cup in this particular bowl, so there were 12 grams of protein just from my base. :) </span></b></div>
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<b><span style="color: blue;">Quinoa Breakfast Bowl Ingredients:</span></b></div>
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<span style="color: blue;">1/2 cup blended quinoa</span></div>
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<span style="color: blue;">1 cup water</span></div>
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<span style="color: blue;">1/2 cup blueberries</span></div>
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<span style="color: blue;">1/4 cup almonds</span></div>
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<span style="color: #cc0000;"><b>Directions:</b></span></div>
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<span style="color: #cc0000;">Bring water to a boil, stir in quinoa, reduce heat, and simmer without stirring for ~12 minutes or until water is gone and quinoa is light and fluffy when stirred.</span></div>
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<span style="color: #cc0000;">Place quinoa in a bowl and add fruit and nuts. Enjoy!</span></div>
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<span style="color: #cc0000;"><b>Preparing the night before:</b></span></div>
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<span style="color: #cc0000;">If you prepare your quinoa bowl the night before, make the quinoa and seal in a separate bowl from the fruit and nuts in the refrigerator. Do not mix the fruit and nuts in until you're ready because they nuts will go soft. </span></div>
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-6171899002824595232017-02-04T20:23:00.000-05:002017-02-04T20:23:04.716-05:00Vegetable Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;"><b>This veggie stir fry can be prepared several different ways and with your preference of noodles and vegetables. If you follow a WFPB diet, use veggie broth to stir fry instead of oil. If you are used to using oil, I would suggest using toasted sesame seed oil.</b></span> <span style="color: #38761d;"><b>To make my veggie noodles, I use a Microplane spiral cutter (picture included at the bottom of this post).</b></span></div>
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<b><span style="color: blue;">Ingredients:</span></b></div>
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<span style="color: blue;">Spinach rice noodles (1/2 package from Whole Foods)</span></div>
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<span style="color: blue;">2 large zucchinis </span></div>
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<span style="color: blue;">1 large carrots</span></div>
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<span style="color: blue;">2 cloves of garlic, smashed and diced</span></div>
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<span style="color: blue;">1 large red bell pepper, diced</span></div>
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<span style="color: blue;">1 large yellow bell pepper, diced</span></div>
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<span style="color: blue;">1/2 large red onion, diced </span></div>
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<span style="color: blue;">1 cups of snow peas</span></div>
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<span style="color: blue;">1 cup white, sliced mushrooms</span></div>
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<span style="color: blue;">sesame seeds to taste (I use between 1/8 - 1/4 cup)</span></div>
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<span style="color: blue;">either 1/2 cup veggie broth or 1 Tbsp of toasted sesame seed oil for the stir fry (depending on your diet and tastes)</span></div>
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<span style="color: blue;">*Bragg Liquid Amino (optional) to taste (I use about 1/8 cup)</span></div>
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<span style="color: blue;">2 handfuls of cilantro, chopped</span></div>
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<span style="color: blue;">1/2 cup green onions, chopped</span></div>
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<span style="color: blue;">sprouts of your choice to top it off </span></div>
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<span style="color: #cc0000;"><b>Directions</b></span></div>
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<span style="color: #cc0000;">1. Boil the spinach rice noodles for 14 minutes, drain, and immediately cool with cold water in the strainer. </span></div>
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<span style="color: #cc0000;">2. Spiral cut the zucchinis and carrots and set aside.</span></div>
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<span style="color: #cc0000;">3. Heat your veggie broth or oil in a large sauce pan. Once hot, sauté the garlic, sesame seeds, red onion, and bell peppers. Sauté until tender (~5-7 minutes)</span></div>
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<span style="color: #cc0000;">4. Add in the zucchini and carrot noodles, as well as the snow peas and mushrooms. Saute for another 5-7 minutes until tender. You could add some Bragg Liquid Amino while you saute if you want additional flavor. </span></div>
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<span style="color: #cc0000;">5. Remove from heat and mix in gently with the cold, drained spinach rice noodles.</span></div>
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<span style="color: #cc0000;">6. Mix in the chopped cilantro.</span></div>
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<span style="color: #cc0000;">7. Add the green onions and sprouts of your choice on top it off.</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-oT67dp8UVXE/WJZ95cHkEaI/AAAAAAAABOI/VO2pcBJ1vNYwRwJF7rg2m5xOs8zYw7zAQCLcB/s1600/sprial%2Bcutter.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://1.bp.blogspot.com/-oT67dp8UVXE/WJZ95cHkEaI/AAAAAAAABOI/VO2pcBJ1vNYwRwJF7rg2m5xOs8zYw7zAQCLcB/s200/sprial%2Bcutter.jpg" width="165" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Microplane Spiral Veggie Cutter</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-z-gt141AFwI/WJZ96RhZ14I/AAAAAAAABOM/DqjWsXLfEFcBRYoSzfH9-HAjIo_8ZemxwCLcB/s1600/zuchinni%2Bnoodles.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://2.bp.blogspot.com/-z-gt141AFwI/WJZ96RhZ14I/AAAAAAAABOM/DqjWsXLfEFcBRYoSzfH9-HAjIo_8ZemxwCLcB/s200/zuchinni%2Bnoodles.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiral Cut Zucchini Noodles</td></tr>
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-33543371428189097252017-01-21T20:04:00.004-05:002017-01-21T20:11:56.214-05:00Vegan Pot Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #38761d;">I've always loved pot pie since I was a kid. I still love pot pie, but this version is MUCH healthier than the one I used to make. While it IS plant-based, I will go ahead and say that it's not WFPB because of the Pillsbury crescent dough I use on top. I did double check the ingredients on the dough, and no animal products are used. I also use no oil in this recipe.</span></b></div>
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<b><span style="color: #cc0000;">Ingredients:</span></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-PGnwV4eubzU/WIQD8WZcK1I/AAAAAAAABNI/6NK-hRV4h1YDgArYUaOCbva6XCARQrFCwCLcB/s1600/potpie3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="color: #cc0000;"><img border="0" height="200" src="https://4.bp.blogspot.com/-PGnwV4eubzU/WIQD8WZcK1I/AAAAAAAABNI/6NK-hRV4h1YDgArYUaOCbva6XCARQrFCwCLcB/s200/potpie3.jpg" width="193" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;">Beautiful, raw veggies!</span></td></tr>
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<span style="color: #cc0000;">4 medium red potatoes</span></div>
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<span style="color: #cc0000;">1 medium sweet red onion</span></div>
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<span style="color: #cc0000;">2 medium orange carrots</span></div>
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<span style="color: #cc0000;">6 small radishes </span></div>
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<span style="color: #cc0000;">1 small yellow squash</span></div>
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<span style="color: #cc0000;">1 small zuchinni</span></div>
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<span style="color: #cc0000;">1/2 medium eggplant</span></div>
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<span style="color: #cc0000;">1 large parsnip</span></div>
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<span style="color: #cc0000;">~ 10 sprigs of fresh thyme (don't use the stems, just the leaves)</span></div>
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<span style="color: #cc0000;">cracked pepper and Himalayan pink sea salt to taste</span></div>
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<span style="color: #cc0000;">garlic salt to taste</span><br />
<span style="color: #cc0000;">1 cup almond milk (or nut milk of your choice)</span><br />
<span style="color: #cc0000;">2 Tbsp brown rice flour</span></div>
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<span style="color: #cc0000;">1 container Pillsbury Crescent Rolls</span></div>
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<b><span style="color: #38761d;"><br /></span></b></div>
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<span style="color: #0b5394;"><b>Directions:</b></span></div>
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<span style="color: #0b5394;">1. Cut all of the veggies about the same size as your quartered red potatoes so everything bakes evenly.</span><br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-0OvrQLuU82k/WIQEIokOSfI/AAAAAAAABNM/XbB5aJa815Y9PEhq4zNDCjeeLBI7QX7CACLcB/s1600/potpie2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="color: #0b5394;"><img border="0" height="200" src="https://2.bp.blogspot.com/-0OvrQLuU82k/WIQEIokOSfI/AAAAAAAABNM/XbB5aJa815Y9PEhq4zNDCjeeLBI7QX7CACLcB/s200/potpie2.jpg" width="165" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #0b5394;">Veggies are ready to bake!</span></td></tr>
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<span style="color: #0b5394;">2. Mix the veggies up in a big bowl, spread them out in a layer on parchment paper on a large baking sheet. Sprinkle thyme, salts, and pepper to taste.</span></div>
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<span style="color: #0b5394;">3. Bake at 400 for 25 minutes.</span><br />
<span style="color: #0b5394;">4. In a small saucepan, continually stir the almond milk and brown rice flour over medium high heat until it thickens into a gravy. Remove from heat and put to the side. </span></div>
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<span style="color: #0b5394;">5. On the lip of a pie plate, place the wide end of the crescent rolls with the narrow ends hanging out. (You can line your pie plate with parchment paper if you don't have a non-stick plate.)</span></div>
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<span style="color: #0b5394;">6. Once the veggies have baked, transfer them into the pie plate, pour the gravy over the veggies, and fold the narrow ends of the crescent rolls up and over the top so all the points come together in the center.</span></div>
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<span style="color: #0b5394;">7. Bake for 10 minutes at 375 and serve hot.</span><span style="color: #38761d;"> </span></div>
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-58705968548119979692017-01-08T19:41:00.002-05:002017-01-08T20:14:05.895-05:00Vegan Butternut Squash "Mac and Cheese"<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #38761d;">I grew up eating macaroni and cheese, so I'm a huge fan. When I first started transitioning to plant-based living, I was disappointed with the alternative vegan cheeses available. Luckily, SO many new options are out there now that are amazingly good! This recipe, however, uses NO pre-made cheese alternative. Instead it uses butternut squash, which is makes it not only super healthy and flavorful, but it's also a sauce freshly made by YOU!</span></b></div>
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<b><span style="color: blue;">Ingredients:</span></b><br />
<span style="color: blue;">1 large butternut squash (peeled and cubed)</span><br />
<span style="color: blue;">1/2 red onion (chopped)</span><br />
<span style="color: blue;">1 clove of garlic (chopped)</span><br />
<span style="color: blue;">1 box (32 oz.) low sodium vegetable broth</span><br />
<span style="color: blue;">1 tsp Dijon mustard</span><br />
<span style="color: blue;">1 Tbsp lemon juice</span><br />
<span style="color: blue;">1/4 tsp cracked black pepper</span><br />
<span style="color: blue;">1/8 tsp paprika</span><br />
<span style="color: blue;">1/8 tsp ground pink Himilayan salt</span><br />
<span style="color: blue;">1/8 tsp tumeric</span><br />
<span style="color: blue;">3 Tbsp Bragg's nutritional yeast</span><br />
<span style="color: blue;">1 box of brown rice macaroni noodles</span><br />
<span style="color: blue;">1/4 cup dried bread crumbs or Panko </span><br />
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<span style="color: #cc0000;"><b>Directions:</b></span><br />
<span style="color: #cc0000;">1. Sautee garlic and onion in a little vegetable broth until tender (~5 minutes). Add the butternut squash and pour on enough vegetable broth to cover the veggies and garlic. Bring to a boil while stirring, turn down the heat to medium, and boil for 20 minutes or until the butternut squash is tender.</span><br />
<span style="color: #cc0000;">2. While the butternut squash is boiling, boil the noodles according directions on the box, drain, and place into a serving bowl. </span><br />
<span style="color: #cc0000;">3. Once tender, use a slotted spoon to place the butternut squash, onion, and garlic into a high-powered blender. Add the remaining ingredients, into the blender, as well. Blend until smooth and creamy.</span><br />
<span style="color: #cc0000;">4. Pour the creamy butternut squash sauce over the cooked noodles, gently blend. <i>(Some people like to stop here and eat it as it is. I prefer to bake mine.)</i></span><br />
<i style="color: #cc0000;">5. </i><span style="color: #cc0000;">Place the mixture into a casserole dish, sprinkle with panko or bread crumbs and bake at 350 for ~15-20 minutes. </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-hdW8XQIbx0Y/WHLDHy5T0JI/AAAAAAAABLY/BbW3RHZ9O0gK2PygAo_ZVmi7_LDC79h1wCLcB/s1600/macandcheese1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://2.bp.blogspot.com/-hdW8XQIbx0Y/WHLDHy5T0JI/AAAAAAAABLY/BbW3RHZ9O0gK2PygAo_ZVmi7_LDC79h1wCLcB/s200/macandcheese1.jpg" width="160" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butternut Squash & Onions Boiling</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-IpxywyLlCsY/WHLOuGi_kEI/AAAAAAAABLw/ewsW9ijtuWouxfRC4Ak11LUMJtsSqcGRACEw/s1600/macandcheese2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="146" src="https://3.bp.blogspot.com/-IpxywyLlCsY/WHLOuGi_kEI/AAAAAAAABLw/ewsW9ijtuWouxfRC4Ak11LUMJtsSqcGRACEw/s200/macandcheese2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before It Bakes</td></tr>
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-78616583215506727382017-01-07T18:10:00.003-05:002017-01-07T19:26:02.709-05:00Vegan Chocolate Banana Bread (oil-free)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #38761d;">This plant-based, oil-free chocolate banana bread recipe will not only satisfy your sweet tooth, but there is minimal clean up, which is always a bonus. It leaves you more time to have a slice with a friend and a cup of coffee. No mixers, food processors, or fancy kitchen-work, either. Whether it's for an dessert or breakfast or even a mid-day snack, this super easy and delicious bread is the way to go!</span></b></div>
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<b><span style="color: blue;">Ingredients:</span></b><br />
<span style="color: blue;">3 medium, overripe bananas (sliced)</span><br />
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<span style="color: blue;">1 cup unsweetened applesauce</span><br />
<span style="color: blue;">1/2 cup Demerara sugar, organic brown sugar, or granulated sugar</span><br />
<span style="color: blue;">1 tsp vanilla extract</span><br />
<span style="color: blue;">1/4 tsp cinnamon </span><br />
<span style="color: blue;">1/8 tsp nutmeg</span><br />
<span style="color: blue;">pinch of pink Himalayan sea salt</span><br />
<span style="color: blue;">1 1/2 cups spelt flour (or brown rice flour for a gluten-free recipe)</span><br />
<span style="color: blue;">1 1/2 tsp baking powder</span><br />
<span style="color: blue;">1/2 tsp baking soda</span><br />
<span style="color: blue;">1/3 cup organic cocoa powder</span><br />
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<b><span style="color: #cc0000;">Directions: </span></b><br />
<span style="color: #cc0000;">1. In a large bowl, mash up the bananas with a fork. Using the same fork, stir in the applesauce, sugar, vanilla, cinnamon, nutmeg, and salt until well blended. </span><br />
<span style="color: #cc0000;">2. In a smaller bowl, mix the flour, baking powder, baking soda, and cocoa powder together with a spoon, and then sift it into the wet mixture.</span><br />
<span style="color: #cc0000;">3. Pour the entire mixture into a parchment paper-lined bread pan (8" x 4"), and bake at 350 for 40 minutes or until a toothpick comes out clean.</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-is99laxVksI/WHFuYBfLiiI/AAAAAAAABKg/-0zKB3tOJJ40qTJN_s73ohAdXJOKN09KACLcB/s1600/chocbnabread3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://4.bp.blogspot.com/-is99laxVksI/WHFuYBfLiiI/AAAAAAAABKg/-0zKB3tOJJ40qTJN_s73ohAdXJOKN09KACLcB/s200/chocbnabread3.jpg" width="197" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wet and Dry Ingredients</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-NmMfKWkDg_U/WHFuk-vHN3I/AAAAAAAABKk/zbe6KFSvoLghwqOi7voOoOtASAcwynmiwCLcB/s1600/chocbnabread2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="197" src="https://4.bp.blogspot.com/-NmMfKWkDg_U/WHFuk-vHN3I/AAAAAAAABKk/zbe6KFSvoLghwqOi7voOoOtASAcwynmiwCLcB/s200/chocbnabread2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixture Before Baking </td></tr>
</tbody></table>
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-38901130135729301862017-01-05T17:21:00.000-05:002017-01-05T17:21:23.224-05:00Vegan Quesadilla<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-raVacFFbVgA/WG7B1rEJAsI/AAAAAAAABJM/PK0FGG4teaoWs6Kkum4dHNZqOweUIl1lwCLcB/s1600/Quesadilla%2BD.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="235" src="https://1.bp.blogspot.com/-raVacFFbVgA/WG7B1rEJAsI/AAAAAAAABJM/PK0FGG4teaoWs6Kkum4dHNZqOweUIl1lwCLcB/s320/Quesadilla%2BD.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="color: #38761d;"><b>This plant-based quesadilla is so flavorful and filling and colorful, you'll be asking yourself why you didn't try it sooner, like I did! It's so full of fresh veggies and beans that I really didn't need to drizzle the Vegan Valley Alfredo Cheez Sauce on it, but I did because it's so creamy and delicious. Yum!!</b></span></div>
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<a href="https://1.bp.blogspot.com/-NczMyscXURk/WG7DKIPIQnI/AAAAAAAABJY/0-nYgLZf9ucrgR5AfyHdh98Kn4CazkBtACLcB/s1600/quesadillaA.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-NczMyscXURk/WG7DKIPIQnI/AAAAAAAABJY/0-nYgLZf9ucrgR5AfyHdh98Kn4CazkBtACLcB/s320/quesadillaA.jpg" width="320" /></a></div>
<span style="color: blue;"><b>Ingredients:</b></span><br />
<span style="color: blue;">2 large tortillas (of your choice)</span><br />
<span style="color: blue;">1 cup refried beans</span><br />
<span style="color: blue;">1 cup black beans (cooked and rinsed)</span><br />
<span style="color: blue;">1/2 green bell pepper (sliced)</span><br />
<span style="color: blue;">1/2 small red onion (sliced)</span><br />
<span style="color: blue;">1/3 roasted red bell pepper (chopped)</span><br />
<span style="color: blue;">1/2 cup green onions (chopped)</span><br />
<span style="color: blue;">1 cup pico de gallo</span><br />
<span style="color: blue;">Vegan Valley Alredo Cheez Sauce (to drizzle on</span><br />
<span style="color: blue;"> top)</span><br />
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<span style="color: #cc0000;"><b>Directions:</b></span><br />
<span style="color: #cc0000;">1. Spread the refried beans over the bottom tortilla, leaving about a 1/2 inch at the edges.</span><br />
<span style="color: #cc0000;">2. Arrange all of your veggies and black beans over the refried beans, leaving 1/4 of a cup of the </span><span style="color: #cc0000;">green onions for the topping.</span><br />
<span style="color: #cc0000;">3. Place to remaining tortilla on top of your quesadilla.</span><br />
<span style="color: #cc0000;">4. Cook in your quesadilla maker or oven. If you have a quesadilla maker, it should take 7-10 </span><span style="color: #cc0000;">minutes. If you use an oven, bake at 350 for about 10 minutes, but keep your eye on it. Ovens</span><span style="color: #cc0000;"> will vary.</span><br />
<span style="color: #cc0000;">5. Put on a plate, cut with a pizza cutter or knife, and top with pico de gallo, green onions, and a</span><span style="color: #cc0000;"> drizzle of vegan "cheese" sauce to taste.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-lW_ikZfptRw/WG7Fa1V4EBI/AAAAAAAABJ0/sm4KfNzmhuwt47pQHtug-FBs4mTfAiitgCLcB/s1600/quesadilla%2BC.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-lW_ikZfptRw/WG7Fa1V4EBI/AAAAAAAABJ0/sm4KfNzmhuwt47pQHtug-FBs4mTfAiitgCLcB/s200/quesadilla%2BC.png" width="150" /></a></div>
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<div style="text-align: center;">
<b>This is the quesadilla maker I use. It's similar to a </b></div>
<div style="text-align: center;">
<b>George Forman grill. </b></div>
</div>
Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-72867032604582754842017-01-04T18:24:00.003-05:002017-01-05T12:51:39.774-05:00Baked Vegan Falafel (oil-free, gluten free)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-NWjmGBSD9Ws/WG2ECioZ3AI/AAAAAAAABIM/Kt8Lp8fvOkAs2rh6JVxDMrMs-GYPHtpxACLcB/s1600/falafel%2Bfinished.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="312" src="https://3.bp.blogspot.com/-NWjmGBSD9Ws/WG2ECioZ3AI/AAAAAAAABIM/Kt8Lp8fvOkAs2rh6JVxDMrMs-GYPHtpxACLcB/s320/falafel%2Bfinished.jpg" width="320" /></a></div>
<div style="text-align: center;">
<b><span style="color: #38761d;">I have always been a huge fan of falafel, but I've always just bought it. This recipe is plant-based, so it's egg-less, as well as gluten-free AND oil-free! NO frying! This is a much healthier version of something that is tasty and filling. Some people like to put their falafel in a pita or sandwich, but I've always loved them on their own with a variety of dipping sauces. Any way you like it, this baked version will be sure to satisfy you!</span></b></div>
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<span style="color: blue;"><b>Ingredients:</b></span><br />
<span style="color: blue;">1 bundle of fresh parsley (~2 cups)</span><br />
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<a href="https://1.bp.blogspot.com/-mR9NAZ7H59g/WG19padvG3I/AAAAAAAABHw/PBMK8gSD1HQoVSov_SZ4iU7Zv-4CfqDRwCLcB/s1600/falafel%2Bbits.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: blue;"><img border="0" height="200" src="https://1.bp.blogspot.com/-mR9NAZ7H59g/WG19padvG3I/AAAAAAAABHw/PBMK8gSD1HQoVSov_SZ4iU7Zv-4CfqDRwCLcB/s200/falafel%2Bbits.jpg" width="158" /></span></a></div>
<span style="color: blue;">2 large cloves of garlic (smashed and sliced)</span><br />
<span style="color: blue;">1 large lemon (the juice of of)</span><br />
<span style="color: blue;">1/2 tsp of salt (I use pink Himalayan)</span><br />
<span style="color: blue;">1/2 tsp of cracked pepper</span><br />
<span style="color: blue;">1 1/4 tsp ground cumin</span><br />
<span style="color: blue;">15 oz garbanzo beans (chickpeas)</span><br />
<span style="color: blue;">1/4 cup brown rice flour </span><br />
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<span style="color: #cc0000;"><b>Directions:</b></span><br />
<span style="color: #cc0000;">1. In a food processor, combine the parsley, garlic, lemon juice, salt, </span><br />
<span style="color: #cc0000;"> pepper, and cumin. </span><br />
<span style="color: #cc0000;">2. Into the food processor, add in the garbonzo beans and blend.</span><br />
<span style="color: #cc0000;">3. Pour this mixture into a medium-sized bowl and mix in the flour with a spoon.</span><br />
<span style="color: #cc0000;">4. Form into ~8 balls and refrigerate for 15 minutes before baking </span><br />
<span style="color: #cc0000;">5. Bake at 375 degrees C on parchment paper for 30-40 minutes, gently flipping halfway through. </span><br />
<span style="color: #cc0000;"><br /></span>
<span style="color: #cc0000;">The mixture after being in the food processor and just before adding the flour</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-ZoFJR2l4G_I/WG19wC4RxlI/AAAAAAAABH0/ZwpPs0kAAAgDlKnPWBXIDaRz6gEN17ZmQCLcB/s1600/falafel%2Bf%2Bproccesor.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #cc0000;"><img border="0" height="165" src="https://4.bp.blogspot.com/-ZoFJR2l4G_I/WG19wC4RxlI/AAAAAAAABH0/ZwpPs0kAAAgDlKnPWBXIDaRz6gEN17ZmQCLcB/s200/falafel%2Bf%2Bproccesor.jpg" width="200" /></span></a></div>
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<span style="color: #cc0000;"><br /></span>
<span style="color: #cc0000;">The falafel balls just before baking</span><br />
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-69285405847369417802017-01-02T19:43:00.002-05:002017-01-04T19:18:36.447-05:00Vegan, Gluten-Free Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-d6XtYCgO7mg/WGruT_tO9ZI/AAAAAAAABHg/GgWqfp6BsO0S6_VSx3jrfdrymfp4bqmNwCLcB/s1600/pizza%2BA.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-d6XtYCgO7mg/WGruT_tO9ZI/AAAAAAAABHg/GgWqfp6BsO0S6_VSx3jrfdrymfp4bqmNwCLcB/s320/pizza%2BA.jpg" width="259" /></a></div>
<div style="text-align: center;">
<span style="color: #38761d;"><b>This plant-based pizza is A-MAZ-ING! Some people have a fear of making their own pizza crust. DON'T be afraid! This recipe is super easy and fast. Some people see the word 'vegan' and turn away. DON'T! Some of the most flavorful, filling dishes I have ever tried are plant-based. Not only are they colorful and tasty, but you KNOW what's in them, AND they are healthy...unless you add something crazy like Doritos to your pizza.... </b></span></div>
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<span style="color: blue; font-family: inherit;"><b>Ingredients</b></span><br />
<span style="font-family: inherit;"><span style="background-color: #f6f7f9;"><span style="color: blue;">3 cups brown rice flour</span></span><span style="background-color: #f6f7f9;"><span style="color: blue;"><br />1 tsp salt<br />1/2 tsp baking powder<br />3 Tbsp sugar<br />1 Tbsp yeast<br />3/4 and 1/2 cup warm water<br />1 Tbsp grape seed oil</span><br /><b><br /><span style="color: orange;">My Toppings (this time....because every pizza is different)</span></b></span></span><br />
<span style="color: orange; font-family: inherit;"><span style="background-color: #f6f7f9;">pesto</span></span><br />
<span style="color: orange; font-family: inherit;"><span style="background-color: #f6f7f9;">mushrooms (sliced)</span></span><br />
<span style="color: orange; font-family: inherit;"><span style="background-color: #f6f7f9;">roasted red peppers (diced)</span></span><br />
<span style="color: orange; font-family: inherit;"><span style="background-color: #f6f7f9;">red onions (sliced)</span></span><br />
<span style="color: orange;">corn (boiled and cut off the cob OR grilled if possible)</span><br />
<span style="color: orange;">French, black lentils (soaked for 3 hours and cooked down for 2 hours)</span><br />
<br />
<span style="color: orange;"><b>Toppings AFTER the Pizza Cooked</b></span><br />
<span style="color: orange;">baby arugula</span><br />
<span style="color: orange;">snow pea sprouts</span><br />
<span style="color: orange;">green onions (diced)</span><br />
<span style="color: orange;">a light drizzle of vegan "cheese" sauce </span><br />
<br />
<span style="font-family: inherit;"><span style="background-color: #f6f7f9;"><b><br /></b><span style="color: #cc0000;"><b>Directions</b><br />In a small bowl, combine yeast and 3/4 cup warm water. Stir gently and let sit for 5 minutes to activate. Stir in 1 Tbsp of sugar.<br /><br />In a large bowl, combine flour, salt, baking powder, and 2 Tbsp of sugar. Gently stir in the yeast mixture, olive oil, and 1/2 cup warm water. Mix with a spoon until blended. Shape dough into two balls and, using your fingers, press out the dough balls, side-by-side, on a baking sheet with parchment paper or with lightly sprayed foil. Pre-bake at 425 for 10 minutes.<br /><br />Add toppings and bake for another 15-20 minutes. Top with fresh leafy greens, etc., once it's cooled.</span></span></span></div>
Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-50957142918106684562017-01-02T19:13:00.001-05:002017-01-02T19:13:55.926-05:00Black Bean Burger<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-UKYpi9FjCz0/WGrpirJ-GpI/AAAAAAAABHQ/aJ8MMvrA4ScduwPxvn02ER-UFhXOZ-XRACLcB/s1600/burger.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="302" src="https://3.bp.blogspot.com/-UKYpi9FjCz0/WGrpirJ-GpI/AAAAAAAABHQ/aJ8MMvrA4ScduwPxvn02ER-UFhXOZ-XRACLcB/s320/burger.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="background-color: #f6f7f9;"><span style="color: #38761d; font-family: inherit;"><b>There are a lot of black bean burgers out there, and I've tried several. This is actually a combination of a few that I liked because you know I like to make things my own, and so should you! I never really know if I'm going to like something or like MAKING something until I try it. Don't ever be afraid to try something new with foods. </b></span></span></div>
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<span style="background-color: #f6f7f9; color: #1d2129;"><span style="font-family: inherit;"><b><br /></b></span></span>
<span style="font-family: inherit;"><span style="background-color: #f6f7f9; color: blue;"><b>Burger Ingredients</b><br /><br />15 oz black beans</span><span style="background-color: #f6f7f9;"><br /><span style="color: blue;">1/4 cup dry quinoa </span><br /><span style="color: blue;">1/4 cup corn</span><br /><span style="color: blue;">1/2 cup bread crumbs</span><br /><span style="color: blue;">1/4 cup diced red onion</span><br /><span style="color: blue;">1/4 cup minced bell pepper</span><br /><span style="color: blue;">1 large garlic clove</span><br /><span style="color: blue;">1 1/2 tsp ground cumin</span><br /><span style="color: blue;">1/2 tsp salt</span><br /><span style="color: blue;">ground pepper to taste</span><br /><span style="color: blue;">1 tsp Sriracha</span><br /><span style="color: blue;">1 Tbsp warm water</span><br /><span style="color: blue;">1 Tbsp corn starch</span><br /><span style="color: blue;">1/2 - 2/3 cup of almond flour</span><br /><b><br /><span style="color: orange;">Toppings</span></b></span></span><br />
<span style="color: orange; font-family: inherit;"><span style="background-color: #f6f7f9;">sprouts</span></span><br />
<span style="color: orange; font-family: inherit;"><span style="background-color: #f6f7f9;">cabbage (chopped)</span></span><br />
<span style="color: orange; font-family: inherit;"><span style="background-color: #f6f7f9;">vegan "cheese" sauce</span></span><br />
<span style="color: orange; font-family: inherit;"><span style="background-color: #f6f7f9;">tomato (sliced)</span></span><br />
<span style="color: orange; font-family: inherit;"><span style="background-color: #f6f7f9;">Romaine lettuce</span></span><br />
<span style="color: orange; font-family: inherit;"><span style="background-color: #f6f7f9;">red onion (sliced)</span></span><br />
<span style="color: orange; font-family: inherit;"><span style="background-color: #f6f7f9;">green onions (chopped)</span></span><br />
<span style="font-family: inherit;"><span style="background-color: #f6f7f9;"><b><span style="color: #cc0000;"><br />Directions</span></b><br /><span style="color: #cc0000;">1. Mash black beans into a paste with a fork.<br />2. Cook quinoa.<br />3. In a small bowl, combine cumin, salt, pepper, Sriracha, water, and corn starch in a bowl.<br />4. In a large bowl, gently stir quinoa into the beans. Stir in corn, crumbs, onion, bell pepper, and garlic.<br />5. Fold in the small bowl ingredients with the large bowl ingredients, and mix well.<br />6. Mix flour in as needed as you form the patties.<br />7. Bake at 350 degrees for 20 minutes, flipping after 10 minutes.</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: #f6f7f9;"><span style="color: #cc0000;"><br /></span></span></span>
<span style="font-family: inherit;"><span style="background-color: #f6f7f9;"><b>I used a toasted whole wheat English muffin for my bun. You can use the variety of buns available, you could cut up the burger and put it in a salad, OR you could just eat it without a bun. </b></span></span></div>
Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-27224182884476893902017-01-02T18:59:00.001-05:002017-01-02T18:59:46.549-05:00Deviled Egg Alternative (Little Devils)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-uFf8uUNlMmk/WGrnUikpk8I/AAAAAAAABHE/YlL0cVHAzzQ-MnS_N57ezFURuFcvkc17gCLcB/s1600/little%2Bdevils.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="314" src="https://2.bp.blogspot.com/-uFf8uUNlMmk/WGrnUikpk8I/AAAAAAAABHE/YlL0cVHAzzQ-MnS_N57ezFURuFcvkc17gCLcB/s320/little%2Bdevils.jpg" width="320" /></a></div>
<div style="text-align: center;">
<b><span style="color: #38761d;">These "little devils" are from a recipe from Forks Over Knives and are an alternative to deviled eggs for plant-based eaters. Because they look so similar to actual deviled eggs and have a flavor to match, your friends, family, and guests will definitely want to know how you made them. As I always say, make them your own and add your own toppings. Be creative!</span></b></div>
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<span style="color: blue;"><b>Ingredients</b></span><br />
<span style="color: blue;">5-10 red new potatoes</span><br />
<span style="color: blue;">hummus (plain, garlic, or tomato-basil)</span><br />
<span style="color: blue;">paprika</span><br />
<span style="color: blue;">green onions </span><br />
<span style="color: blue;"><br /></span>
<span style="color: red;"><b>Directions</b></span><br />
<span style="color: red;">1. Boil the potatoes for 20 minutes. Let cool completely and then gently cut in half. </span><br />
<span style="color: red;">2. Gently spoon hummus on each potato half.</span><br />
<span style="color: red;">3. Lightly sprinkle with paprika and sliced green onions.</span><br />
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<b>*These will keep in the fridge for a couple of days. </b><br />
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-81785434068484184772017-01-02T18:49:00.000-05:002017-01-02T18:49:21.153-05:00Plant-Based Breakfast Bowls<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-ZNjzbaOgm4k/WGrkl98CkpI/AAAAAAAABGs/rk8Hpk8yGlMK8wpsPaJFa_mQeROLc63DACLcB/s1600/bowl%2BA.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="278" src="https://1.bp.blogspot.com/-ZNjzbaOgm4k/WGrkl98CkpI/AAAAAAAABGs/rk8Hpk8yGlMK8wpsPaJFa_mQeROLc63DACLcB/s320/bowl%2BA.jpg" width="320" /></a></div>
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<span style="color: #38761d;"><b>Breakfast bowls are the latest food trend. You can use several different bases like quinoa, oatmeal, bulger, chia porridge, or whatever you like. I prefer quinoa because it's lighter than the other whole grains. Depending on how hungry you are, you can make these bowls as large or small as you like. You can also be as creative as you want. To me, the prettier, the better!</b></span></div>
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<span style="color: red;">This first bowl is a quinoa bowl with strawberries, almonds, pomegranate seeds, chocolate granola, and a couple of tablespoons of a coconut yogurt alternative.</span></div>
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<span style="color: red;">This second bowl is a quinoa bowl with bananas, raspberries, blueberries, peanut butter granola, a couple of teaspoons of a coconut yogurt alternative, with a little cinnamon sprinkled on top. </span></div>
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<span style="color: blue;">Remember that you can create these breakfast bowls however you want with whatever you want. They are a great, healthy way to start the day and an excellent treat for kids or house guests. </span></div>
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-82994930776617818852016-12-02T20:59:00.003-05:002016-12-02T20:59:56.834-05:00Roasted Vegetables, Apples, and Harvest Grains Blend<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-JGVAEe-5xgs/WEIdpJCeMEI/AAAAAAAABFY/dYetai_05HIUDmMmTd1rcCcW2YcdFU2UgCLcB/s1600/apple.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-JGVAEe-5xgs/WEIdpJCeMEI/AAAAAAAABFY/dYetai_05HIUDmMmTd1rcCcW2YcdFU2UgCLcB/s320/apple.jpg" width="280" /></a></div>
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<b><span style="color: #274e13;">This plant-based blend of roasted vegetables and apples mixed with harvest whole grains is savory with the perfect hint of natural sweetness. It's colorful, flavorful, filling, and loaded with protein, potassium, iron, fiber, and Vitamin C.</span></b></div>
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<span style="color: blue;"><b>Ingredients:</b></span></div>
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<span style="color: blue;">8 red new potatoes (cut in half)</span></div>
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<span style="color: blue;">1 medium red onion (cut in 1-inch pieces)</span></div>
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<span style="color: blue;">2 red apples (sliced)</span></div>
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<span style="color: blue;">4 large parsnips (thickly sliced)</span></div>
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<span style="color: blue;">2 large purple carrots (thickly sliced)</span></div>
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<span style="color: blue;">1 Tbsp grape seed or coconut oil</span></div>
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<span style="color: blue;">Trader Joe's Harvest Grains Blend (orzo, Israeli couscous, red quinoa, and baby garbonzo beans) prepared according to the directions</span></div>
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<span style="color: #990000;"><b>Directions: </b></span></div>
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<span style="color: #990000;">Toss all of the vegetables and apples sliced lightly in about 1 Tbsp of oil. Arrange evenly on a baking sheet, and bake for 30 minutes at 400 degrees F. </span></div>
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<span style="color: #990000;">Meanwhile, cook the whole grain blend according to the directions.</span></div>
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<span style="color: #990000;">Gently blend the roasted veggies and apples with the grains and serve warm. Enjoy!</span></div>
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-50527752461262196922016-11-27T10:01:00.002-05:002016-11-27T10:01:33.981-05:00Quinoa Breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #274e13;">Have leftover quinoa from cooking last night? Use it for breakfast! I often times use my leftover, cooked plain grains for breakfast, taking them from being used in a savory dish to being used in a sweet feast. I have used bulgar and rice before, but quinoa is much lighter. You can add anything you want, but this is one of my favorites.</span></b></div>
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<span style="color: blue;"><b>Ingredients</b></span><br />
<span style="color: blue;">1 cup cooked quinoa</span><br />
<span style="color: blue;">1/4 cup dried cranberries</span><br />
<span style="color: blue;">1 banana, sliced</span><br />
<span style="color: blue;">1 tsp agave nectar</span><br />
<span style="color: blue;">1 dollop coconut milk vanilla yogurt (non-dairy)</span><br />
<span style="color: blue;">a dash of cinnamon</span><br />
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<span style="color: #990000;"><b>Directions</b></span><br />
<span style="color: #990000;">Heat up quinoa for a couple of minutes in the microwave or on the stove until warm. Mix in all other ingredients and enjoy! :) </span></div>
Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-41944171391643348082016-11-26T20:26:00.004-05:002016-11-26T21:22:01.153-05:00Vegetable Stew<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-GnDoqP4yWDg/WDowckTx-oI/AAAAAAAABCs/yo5CqjESfnsnu6eGS_FB5KexV6frNwswwCLcB/s1600/Food2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="306" src="https://1.bp.blogspot.com/-GnDoqP4yWDg/WDowckTx-oI/AAAAAAAABCs/yo5CqjESfnsnu6eGS_FB5KexV6frNwswwCLcB/s320/Food2.jpg" width="320" /></a></div>
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<b style="color: #274e13;">This is perfect for anyone on a plant-based diet! Finding killer recipes that are flavorful and filling is a must. This dish reminds me SO much of beef stew that I didn't miss the meat at ALL, which made me very, very happy! I hope you enjoy it, as well.</b></div>
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<b style="color: #274e13;">*This recipe uses no oil.</b><br />
<b style="color: #274e13;"><br /></b><b><span style="color: #274e13;">*Substitute any veggies for others, and substitute quinoa for brown or wild rice.</span></b></div>
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<span style="color: blue;"><b>Ingredients:</b></span><br />
<span style="color: blue;">1 cup dry lentils (let soak for 5 hours)</span></div>
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<span style="color: blue;">1/2 cup dry quinoa (cooked as directed and put aside)</span></div>
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<span style="color: blue;">1/2 large red onion (diced)</span></div>
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<span style="color: blue;">2 medium carrots (sliced)</span></div>
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<span style="color: blue;">1/2 medium eggplant (diced)</span></div>
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<span style="color: blue;">1 small zucchini (sliced and diced)</span></div>
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<span style="color: blue;">1 small yellow squash (sliced and diced)</span></div>
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<span style="color: blue;">10 small red potatoes (boiled and quartered)</span></div>
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<span style="color: blue;">32 oz. low-sodium vegetable broth</span></div>
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<span style="color: blue;">1/2 tsp fennel seeds</span></div>
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<span style="color: blue;">1 tsp whole cumin seeds</span></div>
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<span style="color: blue;">1 tsp celery salt</span></div>
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<span style="color: blue;">cracked pepper to taste</span></div>
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<span style="color: #274e13;"><b>Directions</b></span><br />
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<span style="color: #274e13;"><b><a href="https://2.bp.blogspot.com/-wkn_dxD8HAU/WDo6iZJxqmI/AAAAAAAABDg/8mAglCS3y00Ddm1ENKg19c5zTZ4vILCFQCEw/s1600/food1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://2.bp.blogspot.com/-wkn_dxD8HAU/WDo6iZJxqmI/AAAAAAAABDg/8mAglCS3y00Ddm1ENKg19c5zTZ4vILCFQCEw/s200/food1.jpg" width="175" /></a></b></span></div>
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<span style="color: #274e13;">In a large saucepan, add all of the ingredients except the cooked quinoa. Stir together well and bring to a boil. Reduce heat, cover, and let simmer on low-med heat for 2 hours, stirring every 20 minutes or so. You may have to add half a cup of water if the broth gets too low. Just keep and eye on it. </span></div>
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<span style="color: #274e13;">Add the cooked quinoa, stir well, and let simmer for 15 minutes. Serve hot and enjoy! :)</span></div>
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<span style="color: #274e13;">*You can add or take away any of the ingredients to make it your own. I used to add turkey Kielbasa, so you could make it either way. </span><br />
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<span style="color: #274e13;">#forksoverknives</span></div>
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-70038082601962661422016-09-11T18:38:00.001-04:002016-09-11T18:38:40.166-04:00One-Skillet Santa Fe Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-kMS6dfCbBJA/V9XbeDCUzZI/AAAAAAAABB0/JXFXr6NCHs488Q7yHT1AHPvY7LMEJy1awCLcB/s1600/1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-kMS6dfCbBJA/V9XbeDCUzZI/AAAAAAAABB0/JXFXr6NCHs488Q7yHT1AHPvY7LMEJy1awCLcB/s320/1.jpeg" width="313" /></a></div>
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<span style="color: #38761d;"><b>I am still trying to find easy, healthy, one-skillet meals that will make my life simpler, and this is a great one! </b></span><b><span style="color: blue;"><span style="color: #38761d;">The use of cilantro, lime, and Tajin spice gives it a beautiful, flavorful taste that will make your palate sing. As always, I try to use the freshest ingredients I can find to bring out the flavor even more.</span></span></b></div>
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<u><b><span style="color: blue;">Ingredients</span></b></u><br />
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<span style="color: blue;">3 boneless chicken breasts (cubed)</span><br />
<span style="color: blue;">1-2 Tbsp grape seed oil</span><br />
<span style="color: blue;">1/4 cup local honey</span><br />
<span style="color: blue;">1 large lime (cut in half) </span><br />
<span style="color: blue;">ground pepper and salt to taste</span><br />
<span style="color: blue;">1 1/2 Tbsp Tajin Mexican fruit seasoning </span><br />
<span style="color: blue;">1 red bell pepper (diced)</span><br />
<span style="color: blue;">1 orange bell pepper (diced)</span><br />
<span style="color: blue;">1 cup cooked corn</span><br />
<span style="color: blue;">1 cup cooked black beans (rinsed)</span><br />
<span style="color: blue;">3 cups of brown & wild rice (cooked)</span><br />
<span style="color: blue;">3/4 cup chopped cilantro </span><br />
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<u><b><span style="color: #990000;">Directions</span></b></u><br />
<span style="color: #990000;">In a large saucepan, saute chicken in grape seed oil until it is browned or cooked through. Once cooked, add honey, lime, salt & pepper, and Tajin seasoning. Stir over medium heat until mixed well, approximately 3-5 minutes. </span><br />
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<span style="color: #990000;">Add the bell peppers, corn, black bean, and rice. Stir over medium heat until mixed well, approximately 5 minutes.</span><br />
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<span style="color: #990000;">Fold in the cilantro and cook over low heat, stirring gently for approximately 3-5 minutes.</span><br />
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<span style="color: #990000;">Plate and serve hot. Enjoy!</span><br />
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-77869960823915413962016-06-27T13:19:00.000-04:002016-06-27T13:19:02.870-04:00Mexican Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-1fWSO_f2C_0/V3FcaqJjWjI/AAAAAAAABAk/mthMMOvZ2DUmN5JUx7JnEvIOLIea1NM9QCLcB/s1600/after.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="295" src="https://3.bp.blogspot.com/-1fWSO_f2C_0/V3FcaqJjWjI/AAAAAAAABAk/mthMMOvZ2DUmN5JUx7JnEvIOLIea1NM9QCLcB/s320/after.jpg" width="320" /></a></div>
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<b><span style="color: #38761d;">Taco Bell makes a Mexican Pizza, which is 31 grams of fat. This super easy recipe allows you to make it at home using lighter ingredients with only 18.5 grams of fat. At home, you'll know exactly what goes into your food when you make it, especially when you use fresh or homemade ingredients.</span></b></div>
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<span style="color: blue;"><b>Ingredients (makes 1 pizza)</b></span><br />
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<span style="color: blue;">2 tortillas (Mission, Carb Balance)</span><br />
<span style="color: blue;">cooking spray </span><br />
<span style="color: blue;">2 Tbsp fat-free refried beans</span><br />
<span style="color: blue;">1/2 cup shredded rotisery chicken</span><br />
<span style="color: blue;">1/4 cup salsa </span><br />
<span style="color: blue;">2 Tbsp enchillada sauce</span><br />
<span style="color: blue;">1/3 cup shredded cheese (Sargento, Reduced fat, 4 Cheese Mexican)</span><br />
<span style="color: blue;">3 Tbsp pico de gallo</span><br />
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<b><span style="color: #990000;">Directions</span></b><br />
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<span style="color: #990000;">Spray each side of a tortilla and lightly brown both sides in a skillet. Repeat with the other tortilla.</span><br />
<span style="color: #990000;">Lay one tortilla on a baking sheet and spread a layer of refried beans. </span><br />
<span style="color: #990000;">In a small bowl, mix the shredded chicken and salsa together until well blended. </span><br />
<span style="color: #990000;">Spread out the shredded chicken & salsa mixture on top of the refried beans.</span><br />
<span style="color: #990000;">Put the remaining tortilla on top of the pizza, then spread a thin layer of enchillda sauce on top. Top with a thin layer of cheese and bake at 350 for about 7 minutes.</span><br />
<span style="color: #990000;">Remove pizza from oven, slice, and top with pico. Serve hot! :D</span><br />
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<span style="color: #990000;">*You may also want to add freshly chopped green onions and a dollop of light sour cream if you wish. As always, make it you own! ;)</span><br />
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0tag:blogger.com,1999:blog-6629497138411328197.post-74480879347560438812016-06-22T16:00:00.003-04:002016-06-22T17:42:58.824-04:00One-Skillet Chicken & Vegetables Meal<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #38761d;">Right now, I am all about simplifying, so I have been trying some one-skillet meals. This one combines chicken with loads of fresh vegetables. You can always make it your own by changing the chicken to beef, sausage, tofu, or whichever protein you have on hand at the moment. You can also change out the veggies for the ones you prefer.</span></b></div>
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<b><span style="color: blue;">Ingredients: </span></b><br />
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<b><a href="https://4.bp.blogspot.com/-hGe7cL4nyRQ/V2ruO67dbrI/AAAAAAAAA_o/cVYg3moyujM8Y76NdE6S5WqQEYVVxL5NgCLcB/s1600/1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-hGe7cL4nyRQ/V2ruO67dbrI/AAAAAAAAA_o/cVYg3moyujM8Y76NdE6S5WqQEYVVxL5NgCLcB/s320/1.jpg" width="260" /></a></b></div>
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<span style="color: blue;">2 boneless, skinless chicken breasts (cubed and sauteed)</span><br />
<span style="color: blue;">2 Tbsp fresh, chopped basil</span><br />
<span style="color: blue;">1 Tbsp minced garlic</span><br />
<span style="color: blue;">8 button mushrooms, sliced</span><br />
<span style="color: blue;">1 tsp oregano</span><br />
<span style="color: blue;">1 tsp parsley</span><br />
<span style="color: blue;">1 fresh tomato, chopped</span><br />
<span style="color: blue;">2 handfuls fresh spinach</span><br />
<span style="color: blue;">1/2 red onion, chopped</span><br />
<span style="color: blue;">1 Tbsp balsamic vinegar</span><br />
<span style="color: blue;">1 cup fresh corn</span><br />
<span style="color: blue;">1 cup black beans (cooked)</span><br />
<span style="color: blue;">2 Tbsp olive oil</span><br />
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<b><span style="color: #cc0000;">Directions:</span></b><br />
<span style="color: #cc0000;"> Over medium heat, add 1 Tbsp olive oil and saute the onion for about 1-2 minutes. Add garlic and saute for about 1 more minute. Add the mushrooms and saute for ~5-7 minutes. Add a dash of salt and pepper to taste here if you wish.</span><br />
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<span style="color: #cc0000;">Once the onions, garlic, and mushrooms are cooked, add 1 Tbsp olive oil and 1 Tbsp balsamic vinegar, along with the tomatoes, corn, and black beans. Saute for ~1-2 minutes. Add in the parsley and oregano and stir for ~1minute.</span><br />
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<span style="color: #cc0000;">Lastly, add the cooked chicken and spinach to the skillet and saute with all of the vegetables for ~2 minutes. Add a dash more of salt and pepper to taste here if you wish.</span><br />
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<span style="color: #cc0000;">Serve hot and garnish with fresh basil. Enjoy! :)</span><br />
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Melissahttp://www.blogger.com/profile/12655685402721454431noreply@blogger.com0