Before going nutritarian, I was a sucker for nachos and all the cheesey gooey goodness. So here’s my version of no cheese nachos!
Ingredients:
Rice/bean chips
Diced tomato
Vegetarian chili
Cubed avocado
Chopped cilantro
Salsa
Just as good as the real deal!
Great side dish!
Easy to make and a crowd pleaser (adults & kids alike)
Ingredients:
3 cups cubed butternut squash
4 cups brussel sprouts halved
1/2 yellow onion, sliced
1 tablespoon no-salt seasoning
2 tablespoons olive oil
Directions:
Preheat oven to 375. Line cookie sheet with parchment paper. In large bowl, toss together squash, brussel sprouts, onion and olive oil. Spread out on cookie sheet. Sprinkle no-salt seasoning. Bake for 20-25 minutes, or until squash is fork tender and brussel sprouts have some brown edges. Serve as side dish or main course.
Only bummer was no left overs.
Two things I deeply missed while on vacation: Blendtec and blender bottles.
Having a high powered blender is really important to a healthy lifestyle. From blending the perfect green smoothies, to salad dressings and #soups. Blendtec is a great brand in my book!
Food eating contests are gross. Just plain gross. Especially when it includes hot dogs, or anything that is really bad for the body.
Joey Chestnut won this years hot dog eating the contest. The 28-year-old from California snarfed down 68 hot dogs. GAG!
While I wouldn’t dare eat that many hot dogs, I bet it would be a spectacle to watch! Coney Island has been doing this contest for 97 years.
I have a suggestion for an alternate hot dog eating contest: Instead of eating that many yourself, figure out how to deliver as many hot dogs to hungry people as possible.
What do you think of that idea?
When I’m working from home at lunch, I often have a lot of time to make lunch. That’s why I’m a big fan of left overs. I always make large enough quantities with other recipes so that I have left overs ready to go for quick lunches.
Today’s lunch was a bean burger patty reheated with a slice of pepper jack veggie cheese. Scoop of guacamole to top it off! (Eating vegan rocks, doesn’t it?!) A cup of diced tomatoes and 1/2 cup of diced cucumbers topped with a sprinkle of No-salt Seasoning and I’m good to go!
I really think that life is much easier when I have a bunch of quick go-to foods in the fridge. So, make extra when you’re cooking and you’ll find that putting together a fast and healthy lunch is a snap!
How are you using left overs to make your life easier in the kitchen?
Knowing that there are times I don’t want to cook, I make sure to keep my kitchen stocked with things that are fast and easy to make.
Wraps are one of my favorite ways to eat quickly, but healthy. Helping me to stay true to my vegan way of eating.
In this wrap, I reheated some left over yellow squash and zucchini stir fry, with salsa, spiked sour cream, and guacamole. Fold up the end and roll the sides together… It’s almost like eating a Mexican burrito, but lighter and healthier.
The trick is to have ingredients on hand and ready to go all the time, including:
Look in your fridge and make sure that you have ingredients to be used in multiple different dishes. I promise, it’ll make your life easier! Plus, you’ll be more inclined to eat healthy because you’ll have yummy stuff ready to go!
Breakfast yumminess. This was really refreshing, yet filling way to start the day.
Serves 1
INGREDIENTS:
1 banana sliced
1 kiwi sliced
1/4 cup raspberries
2 tablespoons dried tart cherries
1/4 cup granola
DIRECTIONS:
Put all ingredients in bowl and pour 3 tablespoons unstrained almond milk on top. Serve immediately.
Todays green smoothie brought by:
Outstanding orange
Super strawberries
Powerful pear
Bold banana
Rockin’ raspberries
Strong spinach
Cool collard greens.
Topped off with a splash of peppy pomegranate juice and sexy soy milk. Throw in six handfuls of ice, blend, and enjoy!