Carrot and Beet Salad

Carrot and Beet Salad
(Serves 8-10) ~ Vegan, Gluten-Free, Soy-Free, Raw

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I wanted to share a quick raw recipe with you all… just in case you need a last minute side for tomorrow. Happy Thanksgiving!!

I have been making several raw recipes lately since Seth has been eating only raw dinners for the last few weeks. So I dare to create more raw recipes. I won’t get deep into how life has been. I will just say that new job plus higher learning equals life around me pausing or rather coming to a complete halt. I can admit at least that it has pretty much consumed me. I know I have been gone awhile but with Thanksgiving tomorrow I have been inspired…plus mom pseudo-scolded me a few weeks ago for not posting in a long time. That has been in the back of my mind.

I hope you all enjoy your Thanksgiving tomorrow with family, loved ones, old friends and new friends. This recipe is very fresh, crunchy and healthy! Enjoy!

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Ingredients:

2lbs Carrots (about 14), Shredded

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2 Beet roots, washed and julienned

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1 large handful Fresh Cilantro, chopped
1/4 Cup Canola Oil
Juice of 1 Lemon
1/4 Tsp Course Black Pepper
1/2 Tsp Kosher Salt
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/4 Tsp or a Pinch Ground Ginger
1/4 Tsp or a Pinch Ground Celery Seeds
1 Tbsp Raw Honey or Agave Nectar

Directions:

-Wash and shred the carrots – I used a box grater.
-Wash and julienne the beets – I used a mandoline julienne blade.
-Wash and chop cilantro.
-In a small bowl, whisk together oil, lemon juice, seasonings.
-Combine together all ingredients and toss together. Refrigerate any unused portion. Enjoy!

Raw Carrot and Beet Salad

  • Servings: 8-10
  • Difficulty: Easy
  • Print

Ingredients:

2lbs Carrots (about 14), Shredded
2 Beet roots, washed and julienned
1 large handful Fresh Cilantro, chopped
1/4 Cup Canola Oil
Juice of 1 Lemon
1/4 Tsp Course Black Pepper
1/2 Tsp Kosher Salt
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/4 Tsp or a Pinch Ground Ginger
1/4 Tsp or a Pinch Ground Celery Seeds
1 Tbsp Raw Honey or Agave Nectar

Directions:

-Wash and shred the carrots – I used a box grater.
-Wash and julienne the beets – I used a mandoline julienne blade.
-Wash and chop cilantro.
-In a small bowl, whisk together oil, lemon juice, seasonings.
-Combine together all ingredients and toss together. Refrigerate any unused portion. Enjoy!

Welcome to the ApocaLips! – Book Promo

Welcome to the ApocaLips!

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In case you haven’t noticed we are experiencing the erosion of our moral fiber…
I know my fellow bloggers/followers typically come for the recipes; [and I do have a tasty pumpkin-swirl cheesecake coming at you soon] but today I wanted to share and promote a book. But not just any book. This book is gritty, raw and highlights the uncompromising nature of humanity.

Book Title: ApocaLips: Palace of Exile (Inspired by True Life Events)
Author: S.B. Williams
Author Description:  S.B. Williams is an artist born Dec. 1973, living somewhere in Pennsylvania, still writing.

ISBN-10: 1524555274
ISBN-13: 978-1524555276

Book Description:
“If you were to record your verbal transactions, every casual and intimate conversational exchange to be reviewed at the end of the day, what self-discoveries would you make? There is an art form in reflection. It provides a mirror for both objective and subjective analysis.
ApocaLips is the communicative implosion of the human species. It is a beautifully horrific, awfully realistic descent into our hell on earth; unearthing the traits of human character simply by listening.
ApocaLips exposes the psychological scars, the scabs, then savagely tears them away, revealing what lies beneath our speech. It uncovers the schismatic existence heard in dialogue on a subway train, in private settings, at work, conversation in passing, social groups, telephone or online networks.
The excerpts here are a five-year compilation of spoken exchanges, monologues that provide a brief glimpse into the daily lives of our human family. These voices are raw, gritty, explicit, crude, unpolished, fragmented and hauntingly teetering along the edge—free.
Welcome to the festering truths, the miraculous lies, shaping, altering our conscience, clothing the soul. This book breaks nearly all-literary and grammatical rules, in an attempt to show how our lives are connected, woven into a social fabric. Are we truly freethinking beings with the gift of choice or sorrowfully victimized human products, enslaved to an environment of limited selection? Are we progressing only with time, and not human interaction?
This Palace of Exile shows that even in our truest moments, we can be walking contradictions. In an age of vast technology, where the speed and methods of communicating has improved immensely, this book bares our flaws. Left naked, what we correspond still surrenders to a “Babel” we’ve created on Earth. Often we find ourselves damaged or broken, seldom unscathed by our life nightmares. In the end, ApocaLips is a hope to make mankind better, by revealing what we are and soon becoming.”

Final thoughts:
“Ignorance has diseased these people for so long, a cure would be useless.” – S.B. Williams 03/31/97
Don’t continue to be a statistic… Open your minds. Expand your knowledge. Become aware. Communicate effectively. Remember: Ignorance is Not bliss…it is just ignorance. – Jess Williams.

Warning!
Explicit Content (18+)
The content of this book does not reflect the opinions and views of the author.

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Buy this book now. Available on Amazon, Barnes and Noble, BookButler, Wordery and many more – in the US/UK/Canada and online too…

Direct Links to Purchase:
Amazon
Barnes & Noble
BookButler
Wordery
Xlibris

Please also: Share, Follow, Like and Tweet at:
Instagram: @apocalips.sbw
Twitter: @ApocaLipSBW
Facebook: https://www.facebook.com/ApocaLips.SBWilliams/
Email: apocalips.sbw[at]gmail.com

Youtube watch: https://www.youtube.com/watch?v=uAgdDGSPLNQ

Spaghetti Squash with Baked Basmati Salad

Spaghetti Squash with Baked Basmati Salad
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free

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It will all be worth it. That feeling of accomplishment once you’ve completed a project, despite all the lost hours of sleep… It’s definitely a balancing act sometimes as an adult if you have: a family, school, work, projects, and then try squeezing in a social life here in there. I’m so pleased and proud that Seth’s latest book has finally been released, “ApocaLips” but I will blog a separate post all about it, with links for purchasing if any of my fellow bloggers are interested.

About the spaghetti squash… This recipe served four generous portions, however, it should really probably serve six given the amount of food. This is a nice recipe to serve now that we’re in that holiday season. Enjoy!

Ingredients:
2 Spaghetti Squash, halved
1 (15oz can) Black Eyed Peas, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (11oz can) White Shoepeg corn, drained
½ Red Onion, chopped finely
½ Red Pepper, chopped
2 Cups (prepared) Basmati Rice
1 Handful Fresh Parsley, chopped (divided)
½ Tsp Italian Seasoning
½ Tsp Garlic Powder
½ Tsp Course Ground Pepper
½ Tsp Salt
1 Tbsp Extra Virgin Olive Oil
(Additional Salt/Pepper and EVOO to taste)
Nutritional Yeast, optional

Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.
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-Bake cut side down for 45 minutes.
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-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.
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-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy
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Spaghetti

Ingredients:
2 Spaghetti Squash, halved
1 (15oz can) Black Eyed Peas, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (11oz can) White Shoepeg corn, drained
½ Red Onion, chopped finely
½ Red Pepper, chopped
2 Cups (prepared) Basmati Rice
1 Handful Fresh Parsley, chopped (divided)
½ Tsp Italian Seasoning
½ Tsp Garlic Powder
½ Tsp Course Ground Pepper
½ Tsp Salt
1 Tbsp Extra Virgin Olive Oil
(Additional Salt/Pepper and EVOO to taste)
Nutritional Yeast, optional

Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.
-Bake cut side down for 45 minutes.
-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.
-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy

Black-Eyed Chimichurri Bean Salad

Black-Eyed Chimichurri Bean Salad
(Serves 8-12) ~ Vegan, Gluten-Free, Soy-Free

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Bursting with flavor! Try this amazing side at your next bbq/party. Beans always remind me of Seth since he LOVES beans and all things beans! Hell it even inspired us naming our first dog-child together (Beanie). 😊 So I wanted to share a funny story that happened on Monday night. Seth and I have been binge watching Oz (I know so 90’s, right?) and during one of the episodes the topic of Hell, Hades or something about a ‘lifetime of torture’ came up. (Sorry I butchered that explanation, I know). Anyhow, so he asks me what I would consider so torturous that would haunt me for a lifetime. My response was something about bugs, insects or rodents crawling all over me. I have nothing against the little guys…I just don’t want them crawling all over me. SO I ask him the same question and he replies, “what would torture me for life would be to lose all my senses… to not have the ability to see you anymore, smell or touch your soft skin, or to hear your voice… that would be torture to me – losing all my senses. Knowing that I once could experience those things but to no longer have that ability…” [melt] Um – he won, lol! ❤ well now you all know another reason why I fell in love – he’s smooth, right?

SO if anyone ever asks the question… for the love of God go with your senses.

Pft!…bugs, what was I thinking. 😊 Enjoy!

Ingredients:
3 (15.5oz cans) Blackeye Peas, drained/rinsed
1 (11oz can) White Shoepeg Corn
1 Tofurky sausage, diced (sautéed for 3 minutes), optional
½ – 1 Cup Chimichurri Sauce

-Toss all ingredients to combine and refrigerate overnight. Best served cold.

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Gnocchi & Sausage Chimichurri ~ Vegan

Gnocchi & Sausage Chimichurri ~ Vegan
(Serves 8-12)

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Again it’s all in the sauce. The chimichurri sauce is so bold but marries so perfectly with the gnocchi and Tofurky Italian sausage.

Speaking of marriages…Seth the artist is always creating something. As I always say my artistic expression is cooking, but him… if he’s not photographing, writing or painting you’ll find him always creating something. 😊 Recently he began making music – amazing work too. He’s been creating drum and bass, trance, lounge-type music. Check out his YouTube channel, here is his latest song if you’re interested: https://youtu.be/G5ud12LJCMg . He also tweets them find him @nsanity777.

My eclectic music selections can range anywhere from Miles Davis to Tool or some TripHop…a little Massive Attack/Portishead. As of late, my music sessions end up with anything Electronica/Drum & Bass. Seth turned me onto Goldie, good stuff. Oh to live in England, I’d love to even visit for that matter, the UK seems to have it going on. They’re about ten years ahead of us in music, he says. I can envision the nightclub scene out there, whew.  Good music and timeless, in my opinion. Artists and songs from ten or fifteen years ago, are still hot if you listened to them today. Drum and Bass…there’s no barricade between genres. Drum, the walls come down between jazz, reggae, house, classical, electronica and fuse into a great sound, bass. Seth is always teaching me something… He not only looks up an artist, but the artist that influenced those artists or ones that are similar. It probably started with him with that old-school ‘jungle’ music and his collection just grew. Joey Beltram, Omni Trio, The Prodigy, Goldie, Tricky, Massive Attack, Pendulum…and some popular US favs– Deadmau5, Gridlok, Skrillex, DJ Craze. We saw RL Grime in Vegas a couple years ago A-Mazing time! Maybe one day we’ll visit Bristol…

Ingredients:
Cooked Gnocchi (about 3-4 17oz pkgs)
Fresh Basil, chiffonade (about 7 pieces)
Extra Virgin Olive Oil (drizzle to toss in pan before adding sauce)
Salt/Pepper to taste
1 (15oz can) Diced Garlic Tomatoes
2 Tofurky Italian Sausages, sliced (sautéed in olive oil over med-high heat for 3-5 mins.)
1 Cup Chimichurri Sauce

-Toss all ingredients to combine – adjust seasoning to taste.
Enjoy!

Stuffed Tomatoes ~ Vegan

Sundried tomato and Quinoa Stuffed Tomatoes
(Serves 4) ~ Vegan, Gluten-Free, Soy-Free

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You may find this hard to believe, but in all my years of cooking it never occurred to me before to stuff tomatoes, lol. I’m sure I’ve had to at least see them before at some point in my life, right? Not until a few months ago when I was perusing through blog posts and saw that one of my fellow bloggers stuffed tomatoes. This was literally the moment when the light bulb went off in my head. Why? My husband does not like stuffed peppers, maybe it’s the way the flavor of the cooked peppers permeate throughout the filling. He loves raw peppers just not cooked/baked. I’ve made them in the past for myself and really do like them, guess I never just thought to stuff tomatoes. Stuffed squash is pretty good too. This recipe is very flavorful, filling and heart healthy. The sundried tomatoes, sunflower seeds and quinoa offer a great texture.

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Ingredients:
4 Large Tomatoes
3 White Button Mushrooms, wiped clean/chopped
3 large Cauliflower Florets (about 1 cup), raw
7 Basil leaves, chiffonade
1 handful fresh Parsley (about 1/3 Cup), chopped
7 Pieces Sundried Tomatoes, chopped
3 Tbsp Extra Virgin Olive Oil
½ Cup Cooked Quinoa
½ Cup Sunflower Seeds (I soaked the seeds for about 30 minutes)
1 Garlic clove, minced
½ Tsp Salt
¼ Tsp fresh Ground Pepper
¼ Tsp Chili Powder

Directions:
-Preheat oven 375 degrees F.
-In a large bowl combine all ingredients. [except for the large tomatoes of course J ]

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-Carefully cut around the top of each tomato to core. Scoop the inside of your tomatoes with a spoon to core. (I used my ice cream scoop to core out the insides. Only because my scoop comes to a slight point. I don’t have the traditional disher style scoop with the mechanical lever which I suppose could be bulky and get in the way.)

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-Fill each tomato with stuffing mix – I used my measuring cup so I can give you all a pretty accurate measurement. I was able to fill each tomato with about 2/3 Cup of the mixture. (I used my 1/3 measuring cup – make sure to pack it down with each scoop).

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-Place tomatoes on baking sheet. Drizzle lightly with extra virgin olive oil. Sprinkle again with a dash of salt/pepper and chili powder.
-Bake for 25 minutes @ 375. Enjoy!

Tip: In this recipe I used jarred sundried tomatoes in extra virgin olive oil. Instead of using EVOO from my pantry – I used 3 Tbsp of the olive oil that the sundried tomatoes were packed in! Extra flavorful. J -I also used curly parsley in this recipe you flat leaf should work well too.

Sundried tomato and Quinoa Stuffed Tomatoes

  • Servings: 4
  • Difficulty: easy
  • Print

Credit: veganrescue.com

Ingredients:
4 Large Tomatoes
3 White Button Mushrooms, wiped clean/chopped
3 large Cauliflower Florets (about 1 cup), raw
7 Basil leaves, chiffonade
1 handful fresh Parsley (about 1/3 Cup), chopped
7 Pieces Sundried Tomatoes, chopped
3 Tbsp Extra Virgin Olive Oil
½ Cup Cooked Quinoa
½ Cup Sunflower Seeds (I soaked the seeds for about 30 minutes)
1 Garlic clove, minced
½ Tsp Salt
¼ Tsp fresh Ground Pepper
¼ Tsp Chili Powder

Directions:
-Preheat oven 375 degrees F.
-In a large bowl combine all ingredients. [except for the large tomatoes of course J ]
-Carefully cut around the top of each tomato to core. Scoop the inside of your tomatoes with a spoon to core. (I used my ice cream scoop to core out the insides. Only because my scoop comes to a slight point. I don’t have the traditional disher style scoop with the mechanical lever which I suppose could be bulky and get in the way.)
-Fill each tomato with stuffing mix – I used my measuring cup so I can give you all a pretty accurate measurement. I was able to fill each tomato with about 2/3 Cup of the mixture. (I used my 1/3 measuring cup – make sure to pack it down with each scoop).
-Place tomatoes on baking sheet. Drizzle lightly with extra virgin olive oil. Sprinkle again with a dash of salt/pepper and chili powder.
-Bake for 25 minutes @ 375. Enjoy!

Succotash

Succotash
(Serves 14-16 – Party size) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free

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Maybe I’m showing my age or generation here, but who can make succotash without saying, “sufferin succotash.” Ha! Did Sylvester the Cat ever catch the elusive Tweety? We never did want Tweety to get caught did we? Maybe it’s because Tweety is so darn cute. It intrigues me how some cultures and people hold certain animals sacred while others slaughter them in massive assembly line fashion, like cows for example. Don’t worry, I’m not getting all self-righteous here – it’s all about the succotash.

I made this dish for a party about a month ago now. This recipe is a great summer side, perfect for any bbq. Enjoy!

Ingredients:
1/3 Cup Extra Virgin Olive Oil
1/3 Apple Cider Vinegar
1 Tbsp Dijon mustard
1 Tbsp Sugar
1 Red Pepper, chopped
½ Red Onion, chopped
½ Tsp Chili Powder
2 (14oz Pkg) frozen Baby Lima Beans, steamed
3 (11oz can) Corn, drained/rinsed (I used 1 can white shoepeg and 2 cans sweet)
1 Pint Sweet Grape Tomatoes, sliced
Salt/Pepper to taste

Directions:
-Combine chopped red peppers, onions, tomatoes, corn and lima beans.
-In a separate container whisk together: olive oil, vinegar, mustard and sugar. Toss all ingredients together; top with chili powder and salt/pepper to taste then refrigerate. Enjoy!

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Quinoa & Peas (2x) with Citrus Dressing

Quinoa & Peas (2x) with Citrus Dressing
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free

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Nope, this is not another peanut butter dish instead let us swap one great source of protein for another. Cue in the Quinoa! Fluffy quinoa contains all 9 essential amino acids and has been deemed a complete protein. This recipe is filling and refreshing and great for the summer. I have two kinds of peas in this recipe (I ❤ peas) but you can swap for so many other recipes like another love of ours, broccoli. Enjoy!

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Ingredients:
(16oz) or 2 ½ Cups Peas, steamed
(12oz) or abt 2 ½ Cups Sugar Snap Peas, steamed
1 Cup Quinoa, cooked
7 Scallions (white/light green parts only), chopped
½ Tsp Course Ground Pepper
½ Tsp Salt
1 small handful Fresh Curly Parsley, chopped

Citrus Dressing:
Juice of ½ Lemon
Juice of ¼ Grapefruit
1/3 Cup Extra Virgin Olive Oil (good quality)
½ Tsp Course Black Pepper
½ Tbsp Sugar
¼ Tsp Salt

Directions:
-Prepare quinoa according to package or see directions here. During the last 5 minutes of cooking add scallions – during steaming.

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-For Dressing: whisk ingredients together to combine and toss with quinoa and peas.
-Add salt/pepper, parsley and optional (coconut bacon) – [see recipe here] to taste. Enjoy!

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Quinoa and Peas with Citrus Dressing

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Credit: http://www.veganrescue.com

Ingredients:

(16oz) or 2 ½ Cups Peas, steamed
(12oz) or abt 2 ½ Cups Sugar Snap Peas, steamed
1 Cup Quinoa, cooked
7 Scallions (white/light green parts only), chopped
½ Tsp Course Ground Pepper
½ Tsp Salt
1 small handful Fresh Curly Parsley, chopped

Citrus Dressing:
Juice of ½ Lemon
Juice of ¼ Grapefruit
1/3 Cup Extra Virgin Olive Oil (good quality)
½ Tsp Course Black Pepper
½ Tbsp Sugar
¼ Tsp Salt

Directions:
-Prepare quinoa according to package or see directions here. During the last 5 minutes of cooking add scallions – during steaming.

-For Dressing: whisk ingredients together to combine and toss with quinoa and peas.
-Add salt/pepper, parsley and optional (coconut bacon) – [see recipe here] to taste. Enjoy!

Ultimate Protein Bowl!

Ultimate Protein Bowl!
(Serves 8-10) ~ Vegan, Gluten-Free, Dairy-Free ~ This recipe serves 8 but can be adjusted accordingly +/- your favorite veggies.

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This recipe is packed with protein and an innumerable amount of other nutrients, vitamins and macro minerals. This nourishing bowl was great warm the first day but also amazing the next day cold, like a salad. If you need a boost or are simply in the mood for something fresh, this bowl has it! I served this family style and we enjoyed this delicious meal two days in a row for dinner (I snuck a small bowl in for lunch too). Enjoy! 🙂

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Ingredients:
Roasted Beets
Sweet Potatoes
Broccoli
Edamame
Mushrooms
Tempeh
Quinoa
Chickpeas
Almonds
Dill

Immune Boosting
Protein
Vitamin A
Vitamin C
Potassium
Fiber
Riboflavin
Calcium
Etc. Etc. So many countless essential vitamins and minerals

My Plate 🙂
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Ultimate Protein Bowl

  • Servings: 8-10
  • Difficulty: Medium
  • Print

Ingredients:
3 Roasted Beets, roasted (Check out how I roast my beets here)
2 Sweet Potatoes (or 1lb), roasted
8oz Mushrooms, roasted
16oz Broccoli, steamed
16oz Shelled Edamame, steamed
8oz Pkg Tempeh
2 Cups dry Quinoa, prepared according to package (yields 8 servings)
1 (15.5oz can) Chickpeas, pan roasted
1 Cup Sliced Almonds, lightly toasted

Sriracha Peanut Sauce Ingredients:
1/3 Cup Peanut Butter
½ Cup Hot Water
½ Tbsp Sesame Oil
½ Tbsp Tamari/Soy Sauce
¼ Tsp Course Black Pepper
½ Tbsp Sriracha

Directions:
-Steam Broccoli and Edamame.
-Follow directions for Roasting Beets here.
-Toss Sweet Potatoes (cut into 1 ½ inch cubes) with 2 Tbsp Oil of choice + ½ Tbsp Agave Nectar + ½ Tsp Salt and ¼ Tsp Course Black Pepper. Mushrooms – cleaned and stems trimmed, toss with 1 Tbsp Oil of choice. Roast for 30-40 minutes – I tossed these into the oven during the last 40 minutes of my beets roasting.
-Prepare Quinoa according to package. (2 to 4 ratio) combine quinoa and water – bring to boil, lower heat, cover and allow quinoa to cook for about 20 minutes until quinoa spirals out.
-Tempeh: Heat about 2-3 Tbsp Oil in pan over medium heat. Cook tempeh for about 5-7 minutes until golden – add ¼ Tsp Salt & Pepper or to taste during cooking. During the last minute of sautéing I add 1 Tbsp Tamari/Soy Sauce + ½ Tbsp Agave Nectar – toss to combine.
-Remove tempeh from pan – to the same pan I add the chickpeas (I did not add any additional oil). Add ¾ Tsp Curry Powder + ¼ Cup Water – toss to combine for about 5 minutes to toast up chickpeas.
To a dry pan toast up Almonds lightly.

Directions for Sauce:
Blend ingredients together – I used my nutribullet or you can whisk ingredients together to combine.

Day 2 – Leftovers!
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Healthy Vegan Recipe Ideas for 2016!

Healthy Vegan Recipe Ideas for 2016!

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Since I recently celebrated a blogiversary and it’s Veganuary I decided to write a post compiling some of my favorite healthier recipes from 2015. It’s a New Year, full of new beginning’s, a new you, resolutions, a healthier lifestyle, a lifestyle change or maybe just healthier choices. Check out the blog for ideas and delicious recipes!

If you like what you see or if something below sounds appetizing – just click the link or pic! 🙂

Breakfast:
Buckwheat Buttermilk Pancakes
Oatmeal Breakfast Smoothie
Juice – Apple, Lemon, Cucumber Cleanse
Juice – Kale, Carrots, Cucumber, Ginger, Lemon, Apple
Quinoa Kiwi Breakfast Bowl
Just Fruit. Salad
Avenita ~ Oatmeal
Vegan Omelet

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Soups/Salads:
Hearty Tortilla Soup
Greek Salad with Tofu Feta Cheese
Spicy Sweet Potato Wedge & Kale Salad
Mock Tuna Salad
Waldorf Salad with Kale & Chickpeas
Kale & Quinoa Salad with Raspberry Vinaigrette
Warm Mushroom & Spinach Salad with Balsamic Vinegar Dressing
Roasted Beet Borscht
Black Rice and Adzuki Bean Salad
Artichoke & Asparagus Antipasto Salad
Iceberg Wedge Salad with Creamy Italian Dressing
Zucchini Salad

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Lunch/Dinner:
Vegan Asian Lettuce Wraps
Philly Vegan Mushroom Cheesesteak
Citrus Soba Noodles with Asian Glazed ‘Scallops’
Wild Rice, Walnut & Spring Vegetable Medley
Reuben on Rye with Russian Sauce
Spinach Salad with Quinoa Wraps
Bucatini with Smoked Tomato Sauce
Smoked Paprika Sauce & Baked Tofu ALT
Tabbouleh with Pearl Couscous
Fettuccini with Olive Oil, Garlic & Veggies
Roasted Vegetables

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Snacks & Apps:
Raw Energy Bites
Potato Spinach Cakes with Creamy Chive Garlic Sauce
Chive Pâté
Roasted Rosemary Mixed Nuts
Oven Roasted Spiced Chickpeas
Raw Energy Balls
Bruschetta with Garlic & Tomatoes

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ENJOY!!