Udon Noodles with Garlic and Kale

This is a light and tasty recipe that takes about 15 minutes to make.
2 servings about 330 calories per serving

What you will need:
1 pack of organic Udon Noodles (they are wrapped in 3 separate bunches you will need 1 bunch)
2 Roma Tomatoes
2 cloves Garlic minced
3-4 large Kale leaves rough chopped
4-5 Basil leaves chopped
2 Tbsp grape seed oil or coconut oil
Pink Himalayan Sea salt and Fresh Cracked Pepper
1 tsp low sodium soy sauce
In a small pan of boiling water, boil udon noodles for 4 minutes remove from water and set aside.
In a fry pan add 1 tbsp oil and garlic and cook on low/med heat for about 2 minutes stirring constantly to avoid burning. Add kale to pan and cook for 2 minutes stirring together with garlic. Add Basil and tomatoes to pan stir together with kale and garlic and cook for 2 more minutes. The last step is to add the remaining 1 Tbsp of oil and udon noodles to pan with vegetables and cook for about 2-3 more minutes stirring constantly to coat everything with oil and combine noodles with vegetables. remove from heat add soy and mix it in, place on two plates and serve with chopsticks . Done!
 

Vegan Stuffed Peppers

You will need: 6 Large peppers yellow/Orange/Red or Green with good flat sitting bottoms 6 large mushrooms 1 small purple onion 2-3 large kale leaves deveined 1 large can crushed tomatoes in juice 3-4 large Fresh basil leaves 2 stems fresh oregano DE stemmed and throw stems away 4 fresh garlic cloves 1 cup frozen sweet corn 1/2 box of veggie crumble (optional) 2 cups cooked rice or couscous 1 cup Mozzarella flavored Veggie Shreds or other vegan cheese (optional) Pink Himalayan Sea Salt and Fresh Cracked Pepper to taste Easy Peasy Directions. Preheat oven to 400 degrees. Cook rice or couscous according to package directions and set aside. Cut the tops off the peppers (Save), remove seed pods and rinse. Set 6 peppers in a baking dish ( I spray mine dish with a little 0 calorie Canola oil as well as a little spray to the outside of each pepper. Process mushrooms, onion, kale, basil, oregano, and garlic in food processor until chopped and mixed together well. In a bowl put veggie crumbles, 1/2 cup of veggie shreds vegan cheese, Can of tomatoes with their juice, corn and the cooked rice and mix together well. Add your vegetable mix to bowl add Salt and pepper and mix well. Fill each pepper with mixture and top with the remaining cheese. Place pepper top back on and back for 1 hour.

Skinny Vegan Chili

This Yummy Vegan Chili has about 260 per 1 cup serving and has a ton of yummy organic veggies sautéed in organic coconut oil. You will need: 2 large cans organic Crushed tomatoes 1 Large organic Yellow, Orange, and Green Pepper chopped 4 small organic yellow onions chopped 1 box veggie crumbles A large handful of organic Sundried tomatoes 2 cups organic mushrooms sliced 1-2 cups water 1 TBSP Organic Coconut oil 2 packages Mild Chili Mix any brand you prefer 1 regular sized can black Beans drained and rinsed 1 regular sized can dark red kidney beans drained and rinsed 1 regular sized can light red kidney beans drained and rinsed Veggie Shreds Mozzzarella flavor for topping (Optional)This will add minimal additional calories Easy Directions: In a large pot mix crushed tomatoes, veggie crumbles, sun dried tomatoes, mushrooms, chili mix, and water. Turn heat on very low and cover stirring occasionally. In a sauté pan put 1/2 TBSP coconut oil and chopped onions and cook on medium heat stirring occasionally until brown and gooey or caramelized. Deglaze the pan with a couple tablespoons of water. In another sauté pan or fry pan mix 1/2 TBSP coconut oil and chopped peppers and sauté on medium heat until soft. Add Pepper mix and Onions to the large pot mix well and cook on medium/low heat about 10 to 15 minutes stirring occasionally.

Veggie Couscous

I have never cooked with couscous before and I have always been curious to try it. I decided to grab a small box at the local market and see what fun I could have with it making a vegan dish. I spent Sunday morning at the local farm market, buying my organic veggies for the week and looking at my bounty I chose several to add to my couscous dish. I am very aware of food contamination and I first soak my veggies in a pot full of cold water with a couple teaspoons of vinegar and then rinse them really well with fresh cold water. I never reuse the water on cut veggies. My goal is to try to keep all chemicals out of our bodies and to eat as clean as possible. I try not to support industrial farming and companies that make their billions at the expense of our health and our children's health. So back to the recipe... This was easy and very yummy and I made enough for four servings.     Use 2 servings of Couscous and prepare according to package directions replacing butter with vegan margarine or smart balance for allowed calorie vegetarian option.                             

Cook Couscous according to package directions for 2 servings. In a skillet with coconut oil sauté until soft the following: a diced half red pepper, half yellow pepper, half yellow squash, half small zucchini, 1 small yellow onion, and 6 to 8 stalks asparagus chopped. When all veggies are soft add couscous to pan and mix well. Plate and sprinkle with raw pumpkin seeds. So Easy and Delish!

 

Market Day June 29

I took a trip to our Rich's our neighborhood greenhouse and market to fill my weekly basket. This would be my inspiration for my weekly cooking and recipe design.

                                                                                  

Veggie Quinoa

This is a really amazing Quinoa Dish. You can use any veggies you want. I chose my market fresh finds.
1 cup Organic Brown Quinoa
2 cups water salted with Pink Himalayan Salt
Fresh Cracked Pepper
0 Calorie Canola Spray
1\4 cup chopped fresh chives
2 tablespoons minced garlic
2 scallions roots cut off and chopped
8 baby carrots chopped
1/2 medium zucchini cubed
2 cups chopped curly leaf spinach
1 cup low sodium vegetable juice or tomato juice
1\2 ripe organic avocado for topping
Boil water and quinoa in pot, turn down to lowest heat and cover for about 20 minutes until fluffy. While quinoa is cooking spray deep frying pan with canola oil and  sauté all vegetables except spinach until tender. Add spinach and sauté a few minutes longer. In a bowl mix quinoa, tender veggies and vegetable juice. Serve in small glass bowls and top with diced avocado. Salt and pepper to taste.

 

New Recipes all month!

I will be creating and posting new recipes all month with my market finds. The first is a Vegan Tomato Basil Soup. I had to figure out a way to make Tomato soup creamy without the use of any dairy products. I decided to use tofu and coconut water processed to a cream. For the recipe I used.

9 medium tomatoes
1/2 cup soft silken Organic Tofu
1\4 cup coconut water
1 clove of garlic
I medium yellow onion
Pink Himalayan Sea Salt
1\4 cup rough chopped fresh lemon basil
Fresh Cracked Pepper
6 cups low Sodium Organic Vegetable Broth
1 Cup Veggie Shreds Mozzarella

Cut up tomatoes, garlic, and Onions spray with no calorie canola oil and sprinkle with Himalayan sea salt and roast on 400 degrees until soft. Put 6 cups vegetable broth in large soup pot add the roasted tomatoes, onion and garlic and bring to a boil. Turn off heat and allow to cool a little then blend entire contents of pot in blender until smooth. In food processor puree tofu, basil, and coconut water until smooth. Add everything back into the large pot and stir until mixed. Add Veggie Shreds to pot and stir over low heat until well blended and creamy. Salt and pepper to taste and serve with multi grain crusty bread.

 

Fun at The Farmers Market in Davison Mi

We had a great time today at the market.... We are one step closer to freedom from fake food...

Market Day 6/21/2014

Today after I work out with my trainer, Shawn and I are taking the boys to the local organic farm market. Since the family is moving away from all animal products slowly. I have taken a picture of the contents of our refrigerator as of today so I can track our progress. The typical American diet contains too much fat, sugar, salt, and empty calories. I want my children, my husband, and myself to live better. This is a first step toward a new lifestyle. I see all of the terrible items but also some good ones so here is our jumping off point.                                                                                                                                   

Hello.. It's been a while!

Well its been almost 2 years since I last posted a recipe. I took a break from blogging to concentrate on some other fun things. In the past 2 years, I have lost 25 pounds, started exercising daily, and just recently hired a personal trainer to help me take it to the next level. I really enjoy weight lifting and I want to get more into it but I am taking that one day at a time. On my hiatus I've started a great job at a college and began using natural oils in my home. I also have a Certified Health Coach and Friend who really helps me put things in perspective when it comes to overall health and well being.  I'm slowly changing even more in my household such as the foods I purchase and the cleaning products I use. I just very recently began to change my food choices and I am considering a totally raw vegan lifestyle. I notice that even being a fairly healthy and active lady in my 30's I love sugar (maybe I am addicted). I am currently taking everything white  (including dairy) out of my diet and my only beverage choice is water (and an occasional adult cocktail). I have noticed terrible cravings for sugar such as candy bars and cookies after several days of eating a high protein, high vegetable diet. I feel tremendous guilt for eating these things yet for some reason my brain continues to tell my body I'm missing something and my response is to feel unfounded hunger. Ive kept my weight at 114 for almost 2 years now.. This is my weight before I had my two children and seems to be the most comfortable and natural for me. I am currently writing a new book with very healthy recipes transitioning into a vegetarian and vegan lifestyle or plant based living. I will post recipes as I create them and even ones that have inspired me that are from other vegans and vegetarians. Please follow my blog posts and videos as I chronicle the good, the bad, and the ugly!