Monday, May 28, 2012

Quinoa Chunky Chocolate Protein Cookies

These Gluten Free / Vegan protein cookies are quite tasty! We recently discovered the art of making quinoa and rice flour. How easy and empowering! Enjoy the ultimate homemade cookie! Jerry and I did... ;)


  • 1 cup quinoa flour (toast quinoa 5 min. & grind in a Blendtec/Blender or coffee grinder)
  • 1 cup brown rice flour (grind brown rice)
  • 2 tsp baking soda 
  • 1/4 tsp sea salt
  • 4-5 tbsp raw almond butter 
  • 1/4 cup almond milk + 
  • 1 1/2 tsp hazelnut extract
  • dash of vanilla
  • 1 flax egg (1 tbsp flax meal + 3 tsbp warm water)
  • 1 mashed banana
  • 1 tsp flax meal / 2 tsp cinnamon
  • 1/4 cup each of: flax seeds, raisins, orange-cranberries, vegan chocolate chunks/chips, hemp hearts, silvered almonds, and agave.
  • 4 tbsp hemp protein powder (chocolate)
  1. Preheat oven to 350 degrees
  2. Mix flax egg and let rest while prepping 
  3. Mix dry ingredients together
  4. Add balance and mix well. (Don't be afraid to mix w/clean hands.)
  5. Place small spoonful sized drops on greased cookie sheet. Bake 20-25 minutes. 
  6. Cool and drizzle with Agave for appearance. Enjoy!

Feel free to use other ingredients or pass on what you don't have :)

Homemade Ginger Tea

Homemade ginger tea is the best! If you're not feeling well or would like a boost it's an easy way to go. Ginger is packed with vitamins and minerals. It is known to help aid in digestion, reduce inflammation, fight respiratory problems, improve blood flow, strengthen the immune system and help to relieve stress.

  • Ginger - chopped fine (food processor works great!)
  • Lemon - freshly squeezed
  • Honey - 1 tbsp
  • Fresh herbs - opt
  1. Place ginger in a tea strainer
  2. Add boiling water
  3. Add honey and lemon to taste. Opt: Serve w/fresh fruit.


Statements made have not been evaluated by the FDA or SAMCC and should not be seen as health claims.

Saturday, May 19, 2012

Blackened "BB" Burger with Homemade Wedge Potatoes

Blackened Black Bean burger made with Tempeh and vegetables. This is a burger that will have you coming back for more and more! Plus it makes a healthy serving so you can plenty of leftovers or can share! 

Blackened "BB" Burger on a bed of organic spinach, tomatoes and homemade wedge potatoes smothered in fresh herbs and green onions. 

Homemade Wedge Potatoes:
  1. 2-3 Russet Potatoes - cut into wedge slices
  2. Small bunch fresh green onions - sliced
  3. Herbs - Rosemary, thyme, oregano, parsley, basil to taste (Fresh if you have them or dry)
  4. Dash paprika, Onion powder, hefty amount of chili powder, TJ's South African Smoke Seasoning Blend or red chili flakes, garlic salt and or sea salt to taste.
  5. 2 tbsp Olive oil
Blackened "BB" Burger:
  1. 2 Tempeh Patties - shredded
  2. 2 tbsp bbq sauce & 2 tsp soy sauce
  3. Small amount of fresh herbs or dry (same mix as # 3 above)
  4. 2 Carrots 
  5. 3 garlic cloves
  6. 8-9 pieces of broccoli
  7. 1/2 green bell pepper (organic)
  8. 2 Cups Black Beans (or 1 can)
  9. 1tsp cumin, 1 tbps onion and garlic powder, 1 tsp sea salt and pepper. 
  10. 3/4 cup panko breadcrumbs
  11. Handful organic spinach
  12. 1 tomato sliced
  13. 1 jalapeno sliced (or few pickled slices)
Homemade Wedge Potatoes:
  1. Preheat oven to 400 degrees
  2. Prep potatoes and herbs, combine all of the ingredients in a zip lock bag and shake. Or in a bowel and mix to coat.
  3. Bake 20 minutes and flip, bake an additional 15-20 minutes 'til desired crispiness.
Blackened "BB" Burger:
  1. Grade, shred or crumble the tempeh. (I use a cheese grater) Place in a med-large mixing bowl.
  2. In a food processor, pulverize the carrot, garlic, broccoli and bell pepper.
  3. Combine the vegetables, sauce, spices, herbs and breadcrumbs together. 
  4. Kneed & mix together 2-3 minutes. 
  5. Heat olive or oil of choice over med to med-high heat. Cook until browned or blackened (to your preference.)
  6. Place on a bed of fresh organic spinach, topped with a few jalapeno slices and served with fresh organic tomatoes. 

BBQ Pulled "Chicken" with Corn on the Cob

Warm sun brings thoughts of good ol' summer food. This is a delicious, easy, low cal meal and is packed with iron and protein! My husband and I loved it! Bon Apatite! 

Corn on the Cob Ingredients:
  • 2 pieces Corn (on the cob) 
  • Salt - to taste
  • Earth Balance Vegan Butter
BBQ Pulled "Chicken" Ingredients:
  • 2 tbsp olive oil
  • 1 Green Bell Pepper - Sliced (Organic if possible)
  • 1/2 Onion - Sliced
  • 2 garlic cloves - sliced
  • 2 jalepenos (fresh or pickled) - sliced
  • 1 package TJ's Chicken-less pulled Chicken
  • garlic salt, pepper and red chili flakes - to taste
  • Sliced Tomatoes

Corn on the Cob Directions:

  1. Shuck and wash corn
  2. Bring med-sized pot of water to boil (Enough water to cover the corn)
  3. Once boiling, add corn. Cook covered 10+ minutes until desired softness.
  4. Drain, be careful it's hot! Add Earth Balance Vegan Butter Spread and salt to taste.
BBQ Pulled "Chicken" Directions:
  1. Heat 2 tbsp Olive Oil over med-high heat
  2. Sate Bell peppers, onion and garlic cloves. 1-2 min, add Jalepenos - cook 1-2+ min
  3. Add TJ's Chicken-less pulled Chicken - Cook 6-8+ minutes
  4. Add garlic salt, pepper and red chili flakes to taste.
  5. Place sliced tomatoes on top or on side. Enjoy! :)

Tuesday, May 15, 2012

Almond Butter Cookies

These cookies are irresistible. The consistency is just right, they are quick and easy to make and don't leave you bloated. Gluten free, vegan and absolutely delicious! Enjoy! :)


  • 1 box Hodson Mill Cookie Mix - Gluten Free
  • 1/2 cup earth balance, softened
  • 2 tsp flax meal, 5 tsp water 
  • 2 tsp vanilla
  • 1/2 cup almond butter
  1. Preheat oven to 350 degrees
  2. Cream together earth balance and cookie mix in a mixing bowl. Add eggs substitute, vanilla and almond butter. Beat until blended.
  3. Drop large rounded spoon sized balls of dough onto a lightly greased baking sheet 3" apart.
  4. Bake for 14-15 minutes, until edges are browned. 

Friday, May 11, 2012

Brussels Sprouts Delight with Herb Roasted Fingerling Potatoes

It's the weekend and I can't help but want something extra satisfying. I whipped up a fresh cocktail and got the weekend off to a good start. Fresh herbs and onions were calling me, I picked a few, chopped them up and spread them over some fingerling potatoes with olive oil and seasoning.  Served with Brussels sprouts, garbanzo beans and almond slivers. The house still smells amazing!

Herb Roasted Fingerling Potatoes
  • 1 lb fingerling potatoes - quartered
  • Fresh green onions
  • Fresh herbs - rosemary, basil, oregano. (or dry)
  • Olive Oil, Lemon Pepper, Garlic Salt or/& Sea Salt, Everyday Spice - (TJ's), garlic & onion powder, black pepper.
  • (For Non-Vegans: try parmesan cheese)
  • 1/8-1/4 onion, 3-5 garlic cloves diced
  1. Preheat oven to 450 degrees
  2. Place potatoes, with onions/garlic, herb mixture. Drizzle with olive oil. Season to taste.
  3. Bake 20 minutes - til nice and crispy. [Toss halfway through - I sprinkled with sea salt. :)]
Fresh Basil Leafs, Oregano, Rosemary and green onions. 
Brussels Sprouts Delight with Herb Roasted Fingerling Potatoes

Brussels Sprouts Delight

  • 1-2 lb brussels sprouts
  • 4-5 tbsp earth balance vegan spread
  • 1/4 cup thinly sliced onion 
  • 2-3 sliced garlic cloves
  • 1 can garbanzo beans
  • 1 handful fresh sprouts
  • 1 handful organic spinach 
  • 1 8 oz package sliced mushrooms
  • Season to taste with: fresh lemon juice, black pepper, garlic salt, onion/garlic powder, every day seasoning.
  • Slivered almonds - 3/4 cups
  • (For Non-Vegans: try parmesan cheese)
  1. Bring 1/2 pot salted water to a boil. Add Brussels Spouts - cook 5 +  minutes until crisp & tender.
  2. In large saucepan, melt 3-4 tbsps vegan "butter" spread over med-high heat. Add onions, garlic, brussels sprouts. Cook 5 minutes.  
  3. Add remaining butter, add garbanzo beans and mushrooms cook aprox. 2 minutes. Add lemon juice, seasoning, sprouts, spinach and almonds. Stir well and warm through. 
  4. Serve hot, for non-vegans sprinkle w/parmeson cheese.

Sunday, May 6, 2012

Now this is a Vegan Pizza!

Last night I made the most amazing homemade pizza. The house smelled like a pizza parlor, I opened the bedroom door so Jerry could smell the scent wafting in. The crust was to die for, I said "mmmm" so many times he looked at me funny. ;) The recipe made 2 pizzas, I was able to freeze the smaller one as this one looked too good! 

Fresh out of the oven:

 Ready to be served!


Pizza Dough:
  • 1 cup + 1 tsp water
  • 2 tsbp olive oil 
  • 1 tsp sea salt
  • 3 cup flour (1 1/2 white and 1 1/2 wheat)
  • 2 tsp agave
  • 2 tsp yeast
  • 2 tsp cornmeal 
  • 2 tsp basil, oregano, Italian seasoning, garlic salt
  • Hefty dash of garlic powder and onion powder
  • 1 tsp rosemary
  1. Add ingredients in the order listed above into your bread machine, select dough setting.
  2. Wait 1 hour 20 minutes
  3. Place in warm place (oven at lowest temp) in oiled pan for 30 minutes
  4. Lighly oil pizza pan or whatever pan you have available. (I used a cookie sheet. haha) 
  5. Lightly coat dough with flour.
  6. Shape to desired size & place onto oiled pan. (Flip in air like a pizza man - have some fun!)
Pizza Toppings:
  • Olive Oil 
  • 2 Tofurkey links - Diced
  • Garlic Salt, Garlic Powder and onion powder and red pepper flakes.
  • BBQ sauce mixed with sriracha chili garlic sauce
  • Soy Cheese - Shredded
  • 4-6 basil leaves - chopped 
  • 1/2 onion - diced
  • 4 garlic cloves - diced
  • 1 1/2 green organic bell pepper - diced
  • 1 can black olives - sliced
  • artichoke hearts - handful
  • Jalepeno slices - pickled (if you have them)
  • Sun dried tomatoes - handful

  1. Preheat olive oil in skillet over med-high heat
  2. Pan fry Tofurkey links until crispy brown. Set aside.

Once dough is ready:  
  1. Preheat oven to 425 degrees 
  2. Spread some olive oil on the dough and sprinkle with seasonings above.
  3. Add cheese, Tofurkey and the balance of the ingredients. 
  4. Cook 25 + minutes until crust is golden brown and cheese is melted. 

Saturday, May 5, 2012

Vegan Low Cal "Burger" Delight!

I made this meal with my husbands son JJ in mind. It is not only appealing to the eye but highly nutritious and very easy to digest. 

  • 2 tbsp (+) Olive Oil
  • 2-3 small potatoes
  • 1/2 red onion
  • 3 garlic cloves
  • 1/2 - 1 small head broccoli
  • 3 Tofurkey links
  • Season to taste with: Sea Salt, onion powder, garlic salt, lemon pepper.
  • 1 tbsp Trader Joe's Soyaki Sauce
  • Handful of soy cheese
  • 1/2 cup Panko bread crumbs
  • 2 Handfuls of sprouts
  • Avacado - sliced 
  • Organic Cherry Tomatoes 
  1. Take the vegetables and process them in a food processor until very fine.
  2. Dice the Tofurkey links until very thin.
  3. Heat the oil over medium high heat in a skillet
  4. Add the potatoes, onion and garlic. Sate until the potatoes are brown and the onions are translucent. 
  5. Add the broccoli and tofurkey. Season to taste, add the sauce.
  6. Add the cheese and panko bread crumbs for a binder.
  7. Add the sprouts (Recommended to cut first (I didn't, but will next time.)
  8. Stir frequently, cook until desired consistency. 
  9. Place in shape of a burger and decorate!

Potato Kale Soup with Broccoli

Cloudy weather makes me want soup. I'm a pansy - even if it's 50 degrees I want something to warm me up! This soup is healthy, nutritious, spicy and delicious! The leftovers are even better after it's had a chance to marinate. 


  • 1 container Hearty Vegetable Broth (or normal vegetable broth)
  • 1/2 container Low Sodium Vegetable broth
  • 1 lb small fingerling potatoes - quartered
  • 4 stems celery - diced
  • 5 cloves garlic - diced
  • 1/2 onion - sliced
  • 3/4 - 1 head broccoli - torn into big chunks
  • 2 zucchini's - sliced
  • 1/2 soy longaniza spicy sausage - mushed between fingers
  • 1 - 2 cups organic chopped kale - stem removed
  • Season to taste with: Basil, Thyme, Garlic Salt, Oregano, Rosemary, Parsley, Pepper, Red pepper flakes.
  • Add ingredients in order into big pot over medium to medium high heat, stirring frequently for 20 plus minutes. 
  • Lower heat, cover and simmer for 15 plus minutes, until potatoes are done. -Or-
  • If you have time, allow soup to cook over low heat for a longer period of time vs. using the higher heat.  
Tip: If you don't have vegetable broth use water and allow the ingredients to simmer longer and use more spices. Be creative! :)

The Ultimate Veggie Sandwich

I don't know why I've never made a veggie sandwich for Jerry and I. I finally did and boy did I go all out. It was unbelievably delicious. Homemade bread with soy cheese, a heaping pile of raw and grilled veggies served with your favorite sauce makes for a delectable treat! We devoured them instantly. :)


  • 4 slices homemade wheat bread 
  • 1/2 onion - Sliced
  • 1 organic green bell pepper sliced
  • 2-3 pieces organic red leaf lettuce, torn
  • 4 basil leaves
  • 2 organic off the vine tomatoes sliced
  • 1/4 cucumber sliced
  • pickled jalapenos
  • Trader Joe's Goddess dressing
  • Sriracha Garlic Chili sauce
  • Soy Shredded Cheese
  • Earth Balance Vegan Butter Spread


  1. Preheat griddle 350 degrees
  2. Spread Earth balance on outside of bread
  3. Place Soy Cheese on inside of bread
  4. Place sliced onions and peppers in grill
  5. Close griddle and grill until bread is crispy brown / veggies are tender 
  6. Meanwhile, prepare your vegetables
  7. Once ready place spread of choice, and veggies on sandwich. 
Makes 2 servings - Dig in! :)