Cajun Vegan Sausage, Potatoes and Green Beans

I made this dish with veggies from the farmers market.  I had some purple beans and my family was pretty impressed that they turn green when the cook.  You might want to try something fun like that with your family. Ingredients 3/4 c veggie broth 1 pkg vegan sausages 1 1/2 pound potatoes 1 1/2… Continue reading Cajun Vegan Sausage, Potatoes and Green Beans

Recipes, Uncategorized

Sun Dried Tomato and Kale Spaghetti Squash

This was a quick and yummy meal.  Within 30 minutes we had some dinner.  I like when an idea works out like that. Ingredients 1 medium sized spaghetti squash 1 small head of kale, chopped 1 T olive oil 1/2 c sun-dried tomatoes, chopped (drain them if they are in a jar) 1/2 c sun-dried… Continue reading Sun Dried Tomato and Kale Spaghetti Squash

Menu Monday

Pushing Forward

I continue down the path of incorporating life-enhancing, delicious, plant power foods into my diet.  I continue to significantly cut back on animal products.  However, struggle to be as strict with the "rules" of Eat to Live due to my lack of time.  I struggle to find time to prep my foods and I struggle… Continue reading Pushing Forward


Brussels Sprout and Zucchini Hash

I found this recipe in the book 30 Day Ketogentic Vegetarian Meal Plan: Delicious, Easy, and Healthy Vegetarian Recipes.  I used veggie cheese to curve the amount of animal product I was eating.  I really enjoyed this meal. Ingredients 2 Tbs olive oil 3 medium zucchinis, sliced 1 large onion, chopped 10 Brussels sprouts, roughly… Continue reading Brussels Sprout and Zucchini Hash


Greens with Halloumi

This was a great dinner packed with strong flavors. Ingredients 1 Tbs. olive oil 4 c baby spinach 1 c chopped kale 1 medium zucchini, chopped 1 onion, chopped 4 oz halloumi cheese Salt and pepper to taste Direction Heat up the olive oil in the pan.  Saute onion until lightly browned.  Add zucchini, kale… Continue reading Greens with Halloumi

Menu Monday

Veggie Life on the Run

It's been a good week of eating a plant based diet. The thing is, the garden, the farmer's market and the farmer's co-op makes it so easy! The only real complication is time... time to prepare and time to chew. It seriously takes more time to chew fresh, raw plants, then it does to chew… Continue reading Veggie Life on the Run

Menu Monday

Week 4 of Intermittent Fasting and 60 Week’s as a Nutritiarian

Is this a habit yet. Actually... no. Everyday I make a choice. Some days the choices aren't as good as other days. There are those busy days where a lack of planning bites you, or those days you attend a party and the best you can do is to eat a piece of cheese pizza… Continue reading Week 4 of Intermittent Fasting and 60 Week’s as a Nutritiarian


Lemon and Dill Lentils

Ingredients 1 tsp olive oil 1 onion, chopped 2 carrots, chopped 2 cloves of garlic, minced 4 c veggie broth 1 c uncooked lentils 1 c cooked brown rice 3 Tbs lemon juice 1/2 tsp cumin 1/2 c Greek yogurt 1/4 c dill, chopped Directions 1. Heat oil (if you are using it... I use… Continue reading Lemon and Dill Lentils


Black Bean Cakes with Mango Salsa

I have not been successful at making a decent veggie "burger" until now.  These were yummy and easy. Ingredients 1 c frozen corn 1 bell pepper, chopped 1 package brown rice and quinoa 1 onion, chopped 1 16oz can chopped greenchilies 2 c cooked black beans 1 egg 1/3 c panko breadcrumbs 1 t garlic… Continue reading Black Bean Cakes with Mango Salsa


Avocado Pasta with Spinach and Corn

Ingredients 1 c frozen corn 1 pint cherry tomatoes 2 T olive oil 8 oz whole-grain pasta 2 c baby spinach 1 avocado, pitted and chopped 1 1/2 T fresh lemon juice 1/4 c pumpkin seeds Directions Toss corn, tomatoes and 1 T olive oil on a cookie sheet. Bake for 15 minutes or until… Continue reading Avocado Pasta with Spinach and Corn