The Vegan 8’s Life Changing Pancakes

Whoa Nellie!!  Back it up, whip these pancakes up, and let’s just sit and mow these bad boys down!

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Carrot Noodle Salad

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Tossing a bowl of chopped or spiralized raw veggies with fresh squeezed lemon and lime juice, vinegar and a few shakes of some spices, turns into a flavorful dish. I usually just add a little of this and that, and taste until I like the flavor. Sometimes the juices will be a bit to tart/sour so I will add a little honey or pure maple syrup to balance it out. The family tends to go through phases of eating lots of raw ingredients and then cooked, mostly due to the season but we definitely need to include more raw into our meals. I have become a huge lunch/dinner bowl muncher by mixing up what ever vegetables, fruits, grains or legumes that are in the fridge and tossing them into a bowl. It seems to be the most satisfying and easy meal. Plus it cleans out the fridge!

When the weather warms up this salad bowl is just so refreshing. IT can be a great side dish, starter dish, lunch or straight up dinner. I have found that this salad is best soon after it is made and the next day.  I recommend that it does not be stored in the refrigerator for more than 2 days. So without further ado, this quick fresh salad bowl will tantalize your taste-buds!

 

raw chick pea salad #2

 

Ingredients:

1 can of organic chickpeas or 2 cups
2 large carrots (2-3 depending on size)
1 large organic cucumber (cut in fourths – slice in half, then slice again in half and chop)
1 cup chopped bell pepper (optional)
1/4 cup organic edamame (optional)
1/4 cup finely diced onion
1/3 cup fresh chopped cilantro
3 tablespoons fresh squeezed lemon juice (about 1.5 lemons)
1/2 teaspoon chia seeds or sesame seeds

Ingredients for the first dressing:

2 tablespoons white vinegar
1/2 teaspoon minced garlic
1/4 teaspoon dried dill
1/8-1/4 teaspoon garlic powder

Ingredients for the final dressing:

2 tablespoons rice vinegar
2 tablespoons local honey

 

raw chick pea salad

 

Directions:

Pour and whisk all the ingredients for the first dressing in a small bowl.

Using a medium sized bowl, add the chickpeas, onion, chopped cilantro, bell pepper (if using), and the chopped cucumber.  Pour the dressing into the bowl, mix thoroughly and set in the fridge.

Using a spiralizer or gadget of choice, curl the carrots and remaining cucumber into noodles and set aside.

Using the small bowl from the first dressing, whisk together the rice vinegar and honey.

Pull out the bowl from the fridge and add in the noodles and pour the final dressing and mix well.  Top with chia seeds or sesame seeds and enjoy!

 

Blender Pancakes

Since some mornings can be more hectic than others, who is a fan of anything quick to make and easy to clean up?  ME! ME! ME!…

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Chickpea Tacos

Chickpeas are so versatile, they are loaded with of fiber, carbs, calcium, iron, protein and vitamin A, so I suggest you use them :)  They can be roasted, cooked on stove top, used in salads, soups and stews, mashed for ‘tuna’ or hummus, baked in treats and many other easy meals.  These tacos are simple and quick. They have more flavor than I expected as I added what I usually add when making a ‘taco’ type dish and with the avocado cream sauce, it just comes together nicely.  I didn’t add extra toppings to these as I didn’t feel the need to, but you add what you like on your taco :) You could add your favorite taco seasoning if you prefer.  Share your chickpea favorites!

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Exercise the Mind

feed our soul

 

We know real wholesome food, as in fruits, vegetables, legumes, seeds, nuts and grains :) and exercise are an important part of our survival.  We also know what the damages processed foods and lack of exercise can do to our bodies, but I feel that we often neglect exercising our minds. Mindfulness plays a key role in our survival as well. I am a huge advocate of plant based consumption,  but I also feel that if you find something that works for you, then stick to it.

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Typical Breakfast

When I worked full time as an apparel buyer I was up at 5 AM to the gym and out the door to work by 7:30. That typically meant I was eating my breakfast at my desk when I arrived at work. I kept a bag of rolled oats, slivered almonds, dried cranberries, local honey and cinnamon in my desk for most of those mornings that I did not eat before I left the house. Occasionally I would manage to eat toast with almond butter on the way into work, as it was a 35 minute drive. Those are days of the past, but my mornings are still very similar when it comes to the early rise to the gym, especially during the winter when it is a bit more wet in the mornings. Except now, I usually eat with my kids before they head off to school and I don’t keep food in a desk anymore :) The variations have changed and are not as plain as I used to eat it, but I still enjoy those basic ingredients from time to time.

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Kale Soup

This was a soup that I made during the summertime, which typically do not go hand in hand, but sometimes soup just sounds good.  Now, with these freezing cold nights lately, soup is happening a couple times a week because it is such a comforting meal to settle the evening with.  Also, it always helps when a meal isn’t very time consuming, tastes good and one everyone will eat.  During the week, I am more together with meal plans, but the weekend dinner meals are not always planned out because we could be going here or there and not be home.  The wonderful thing about soups besides having left overs, is once you have the liquid base, add what sounds good, there are not many vegetables that you can’t put into a soup.  If you don’t have an ingredient, sub it with what you do have. This hearty meal serves great with a salad or steamed veggies.

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Category: Lunch, Main Dish | Tags: , , , , ,

Fallnola

The girls have been putting in a request for granola lately and it is something that I have wanted to try. Our mornings and evenings have been cooling off which is feeling a little like fall as well as making it tolerable to use the oven more. Ava has been on a smoothie bowl fixation and the granola is what she said was missing. The evenings have been long with all the baking and taste testing, I figured granola should be pretty easy to put together. Well it sort-of was, getting the spices (flavor) down was a little harder than I realized because I wasn’t measuring, I was adding and tasting until I liked the taste. After the second batch, I felt I had it figured out. One of the convenient things about granola, you can kinda add what you want in it. This is the recipe for one of the batches I made and the flavor had a “fall” feeling.

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