I first learned this dish as Cucumber Chicken from my friend who had spent time in Taiwan. I loved it! I had to find a way to eat it with my new eating plan. So here is what I came up with: Ingredients 1 brick extra firm tofu cornstarch 1 large cucumber salt 2 Tbs… Continue reading Cucumber Tofu
Nearly ever person who asks me about my "diet" doesn't believe I don't feel hungry. I really don't. I stopped feeling hungry a long time ago. I discovered for myself that the discomfort and the hunger that I felt was really more like with-drawl. What I felt was more related to the process of detoxification… Continue reading Eating for My Health One Day at a Time
I love how this dish turned out! I grow spaghetti squash and it is nice to have a fun way to prepare it. Ingredients 1 medium spaghetti squash 3 Tbs garlic, minced 6 oz fresh spinach 1/2 c coconut cream 1 Tbs vegan cream cheese 1/2 c vegan mozzarella cheese Directions Preheat oven to 400… Continue reading “Cheesy” Garlic Spinach Spaghetti Squash
This is a great way to have Broccoli Beef without the beef. This is super yummy! Sauce 1/4 c soy sauce 2 Tbs water 1 Tbs sesame oil 2 Tbs honey 2 Tbs rice vinegar 1 Tbs ginger, grated 2 cloves garlic, minced 2 Tbs sesame seeds 1 Tbs corn starch Stir Fry 14 oz… Continue reading Broccoli Tofu
This is pretty tasty. I also use a vegan Nacho cheese sauce with this enchilada. Ingredients Enchilada Filling 10 corn tortillas 1 c frozen corn 1 red bell pepper, diced 1 green bell pepper, diced 1 small red onion 2 medium zucchini, diced 3 c cooked and drained black beans 1 tsp cumin 2 tsp… Continue reading Black Bean Enchilada
Sometimes I crave cabbage. This dish is a nice twist! It is full of flavor! It is easy to prep, leave in the refrigerator and dump later in the week. Ingredients 2 c sliced carrots 1 onion, diced 4 cloves garlic, minced 1 tsp cumin 1 1/2 tsp smoked paprika 1 large tomato, diced 1… Continue reading Ethiopian Cabbage
I like this easy recipe. I can prep it on a Saturday, put it in the refrigerator, and drop it in a crock pot or dutch oven later in the week. Ingredients 6-7 c bite size veggies (I use Brussels sprouts, frozen corn, frozen peas, potatoes, carrots, and pre-sliced mushrooms) 1 onion, diced 4 cloves… Continue reading Veggie Pot Pie
Christmas and New Year have come and gone and I feel like I weathered the holiday eating very well! I didn't binge on sugars and fats. I tried to be mindful of the food I ate and tried to choose foods that were high in nutrition. The food I made for Christmas Eve and for… Continue reading Holiday Eating Success!
This is a family favorite. However, since I have given up eating animal products, I needed to modify it for my new lifestyle. I made this salad for our New Year's Eve traditional meal. Only I left the chicken on the side and made a baked tofu on the side for me. Everyone was able… Continue reading Chinese “Chicken” Salad
Ingredients 2 pkg gyoza wrappers 2 cloves garlic, minced 1 1/2 c chopped shitake mushrooms 2 c bean sprouts, chopped 3 c shredded cabbage 8 carrots, shredded 4 green onions, diced 1 Tbs ground tumeric 1 Tbs ginger, minced 1 tsp salt 1 tsp black pepper Directions Saute garlic about a minute. Add mushrooms, beansprouts,… Continue reading New Year’s Veggie Pot Stickers
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