Nutmeg Notebook

Chickpea Curry & A Photo Food Diary

Tami — Thu, 16 May 2013 14:57:40 +0000

Chickpeas or garbanzo beans, no matter what you choose to call them – they are filling and delicious. Need I mention how versatile these beans are? This recipe had been in my to try pile for some time and I finally got around to trying it. What a shame I didn’t make it sooner. Simple and easy but big on flavor – my kind of recipe.

This Indian inspired dish isn’t too spicy – it’s just the right balance of spices.

We served it over a hot baked sweet potato but it would be equally delicious over a bed of your favorite grain like brown rice, quinoa or couscous. If you prefer to skip the extra carbs you could choose to serve it over a bed of cooked spinach or kale. I also made a topping of Raita using a soy yogurt and it turned it really well. The leftovers were just as good as day one. M-m-m-m- so flavorful!

Chickpea Curry

1 large onion, cut into medium dice
2 garlic cloves, minced
1 jalapeno pepper, stemmed, seeded, and minced
2 teaspoons finely grated ginger
1 tablespoon each: garam masala and Thai red curry paste
1 teaspoon each: ground cumin and turmeric
1 cup canned crushed tomatoes
2 cups vegetable broth – no salt added
2 cans (15 to 16 ounces each) chickpeas, drained and rinsed
2 tablespoons chopped fresh cilantro, plus extra for garnish

Optional

Raita

cilantro, chopped

baked sweet potatoes /cooked rice / quinoa/ couscous

Over medium heat in a soup kettle or Dutch oven add onions with 2 tablespoons water; sauté until tender, adding more water if needed, about 4 minutes. Add garlic, jalapeno, and ginger; sauté until fragrant, about a minute longer. Add garam masala, curry paste, cumin and turmeric; continue to cook until fragrant, just a few seconds. Add tomatoes, broth, and chickpeas; bring to a simmer. Reduce heat to medium-low and continue to simmer to reduce to thick stew consistency, about 15 minutes longer. Stir in cilantro and let stand a few minutes to blend flavors.

To Serve spoon a generous 1 1/2 cup portion of curry over a baked sweet potato, cooked brown rice, quiona or couscous. Top with Raita or plain yogurt and chopped cilantro if desired.

Yield: 4 servings

Serving Size: 1 1/2 cups curry

* Estimated Nutritional Information for curry only not including options

Per Serving; 278.9 Calories, 2.2g Fat, 0mg Cholesterol, 53 g Carbohydrates, 16.3g Fiber, 14.3g Protein

If you want to serve this over baked sweet potatoes, scrub 4 medium size sweet potatoes and poke holes in potatoes using a fork.Adjust oven rack to upper-middle position and heat oven to 400 degrees. Place potatoes on a large foil-lined baking sheet and bake until fork-tender, 45 minutes to 1 hour.

Recipe Adapted from Three Many Cooks blog.

*The nutritional information and WW PP values posted on Nutmeg Notebook are my best estimates based on the brands of products I use and the software programs used to calculate them. If you rely heavily on the nutritional information and WWPP values I encourage you to double check the values given, using the brands of products you use. If you find big differences feel free to email me or leave me a comment letting me know.

Nutmeg Notes

Hi everyone! I finally carved out some time for an update. I don’t know where the time goes but everyday seems to be over full lately leaving no time for posting.

We are enjoying our Flexitarian food plan and have no problem eating plant based meals. Notice that I said “we” which means hubby Tom is doing the same. It still shocks me how easily he has made the transition. He does choose to have some meat now and then (more than I do) but it’s not that often. I have only cooked chicken once in the past two months and have eaten only a few meals away from home that included meat.

I have 5 pounds to lose to be back at my goal weight. Those last 5 pounds always seem to be the most difficult to lose but I will get there!

I thought I would share a day of my food diary with you in photos.

My day starts with a cup of hot green tea and a little something to eat before my morning walk. This day that little something was one of the Flaxseed crackers I make.

After a morning walk I come back and eat the oat and fruit bowl that I mix together when I first get up. It is a mixture of 1/2 cup old fashioned oats, 1 cup unsweetened almond milk, 1 tablespoon chia seeds, 1 tablespoon currants,1 teaspoon walnuts, one banana, 1/2 cup berries and plenty of cinnamon. I don’t cook the oatmeal but it soaks up the almond milk and becomes a delicious muesli type breakfast. I love it!

This is my typical lunch salad. It varies from time to time depending on what fruits and veggies are in the frig. This day it was spinach, baby greens, cucumbers, mushrooms, red onions, tomatoes, raw sliced Brussels sprouts, snap peas, carrots,clementines, red tomatoes and 1/2 cup garbanzo beans. This is all tossed with a nut based dressing (recipe coming soon) that I make in the blender. It takes a good half hour to eat and it keeps me full until dinner. This salad with a nut based dressing clocks in with 21 grams of healthy plant based protein!

I also enjoyed about 1 cup of a very sweet and juicy cantaloupe.

Dinner was a new veggie burger recipe in half a pita (recipe coming soon) some kale and broccoli slaw and fruit salad. I bought the most amazing organic strawberries at the Farmer’s Market this week. They are so sweet it’s like eating candy!

Happy Eating!

Tami

Thanks for reading. Feel free to leave a comment or ask a question.

Have you tried any new recipes or foods lately?

Mexican Quinoa, Brown Rice & Beans

Tami — Thu, 09 May 2013 20:39:14 +0000

As many of you know I do love Mexican food and it just happens to fit in quite well with my new food plan. Last night I needed something quick and easy to make for dinner – you know what it’s like when you first get home after a trip. You aren’t quite ready to commit to being in the kitchen but you are so tired of eating out that you are determined to make something edible! Well this quick meal is more than edible – it was fantastic! We will be having this in our regular meal rotation from now on.

I rummaged through my pantry and came up with Kirkland Organic Salsa, Seeds of Change Quinoa & Brown Rice – already cooked just heat and eat, canned black beans, canned kidney beans, diced green chilies, ground cumin, chili powder, canned corn and not pictured is a can of diced tomatoes that I decided to toss in for more moisture. Earlier in the day we grocery shopped and bought cilantro and green onions. I always try to keep these on hand to feed my love of Mexican food. The Seeds of Change Quinoa & Brown Rice is sold in a multi -pack at Costco, single pouches are sold at Whole Foods and grocery stores. Or you can substitute 1 cup of cooked quinoa and 1 cup of cooked brown rice. I really like the Kirkland/Costco Organic Salsa – it does have added salt and sugar but they are 8th and 9th on the ingredient list which helps.

This dish is a sure fire winner – first of all it has tons of flavor – second it’s super filling!

It made a full 6 cups but with a side salad and a warm corn tortilla I could only eat a half cup. Hubby Tom popped some corn tortillas in the toaster to crisp up a bit so they were more like a tostada. Then he evenly spread the bean and rice mixture over the crispy tortillas, topped them with shredded romaine, diced tomatoes, sliced green onions and a squeeze of lime juice. Delightful!

Mexican Quinoa Brown Rice & Beans

1 – 8.5 ounce package Seeds of Change Quinoa & Brown Rice with garlic (or 1 cup cooked quinoa & 1 cup cooked brown rice)
1 – 14.5 ounce can diced tomatoes
1 – 15 ounce can kidney beans, drained and rinsed (or if cooking your own beans about 1 3/4 cups)
1 – 15.25 ounce can black beans, drained and rinsed (or if cooking your own beans about 1 1/2 cups)
1 cup corn, canned, frozen or fresh
1/2 can diced green chilies – about 1/4 cup
1 cup salsa
1 Tablespoon ground cumin
2 teaspoons chili powder
1/2 cup fresh cilantro, chopped
lime wedges
sliced green onions for garnish

Put everything except the cilantro and green onions in a medium size skillet over a medium heat until hot, stirring occasionally. Add the cilantro and serve with lime wedges and sliced green onions.

Serving Suggestions; roll up in corn tortillas, place on top of tostada shells or serve over a bed of shredded romaine lettuce with your favorite taco toppings.

Yield: 6 cups

Serving Size: 1 cup

*Estimated Nutritional Information

Per Serving: 254.9 Calories, 1.3 g Fat, o mg Cholesterol, 671.6 mg Sodium, 539.5 mg Potassium, 49.1 g Carbohydrates, 10.4 g Fiber, 10.8 g Protein WWPP 6

Nutmeg Notes

It’s nice to go out of town but even so, I always look forward to getting back home. We survived the late winter snow storms of the Midwest, visited with relatives and enjoyed the beautiful scenery along the way.

We took our favorite plug – in travel cooler that I packed full of healthy food so we could eat well while traveling. I made two different kinds of bean and lentil burgers, whole wheat pita bread, hummus, black bean brownies, raw veggies with dip, fruit, oatmeal packets with baggies of different toppings, almond milk, dry cereal and individual packets of almonds.

Usually we are able to find nice roadside picnic tables to enjoy our picnic style lunches. This trip with such cold temperatures we only did that a few times as it was just too cold or windy to sit outside. We did have Subway a couple of times. We also ate at the salad bar in Whole Foods and also at Ruby Tuesday. In a burger/bar type place I ordered a Boca burger with a side salad. It wasn’t all that difficult to stay mostly on our food plan. I have learned not to be too rigid and make some exceptions along the way. If there is only a white bun available so be it, dessert is being served – take a small portion and enjoy every bite.

The last night on the road we decided to stop at Chinese restaurant. I ordered a steamed vegetable and shrimp dish – how perfect – low calorie – healthy. Only problem was it gave me food poisoning – yep I woke up just after midnight sicker than I have been in – well forever! Talk about miserable. I wasn’t sure if I could make the trip home that day but by 10:00 am after a few doses of Pepto Bismol, I felt like it was “safe” to leave the hotel and get in the car. We had to forgo our sight seeing for that day and hubby Tom had to drive the full 9 1/2 hours back home. I sipped on a little gatorade (sugary sweet, awful tasting stuff) and late in the afternoon I nibbled on some saltines we bought at a truck stop. I was never so relieved to get home in all my life!

Weighing In

By eating our healthy food from home and making wise choices when eating out and watching portion control Hubby Tom managed to maintain his weight on our trip. Whoo – hoo! That is such a nice feeling.

I am down a couple of pounds – still waiting to see if it sticks or if the weight loss is just a result of food poisoning. Ha ha! Even after a normal day of eating yesterday the weight loss has stuck and I can wear some shorts that were too tight just a week ago! I love that.

Life is good!

Tami

Thanks for stopping by and reading! Feel free to leave a comment or ask a question.

When you travel what is your strategy regarding your food plan?

Stay on plan? Eat with abandon? Eat mostly healthy but enjoy a few treats?

I go with the eat mostly healthy and stick with my food plan but enjoy a few vacation treats or a tasting or two of the local regional foods.

Homemade Flax & Sesame Seed Crackers

Tami — Fri, 03 May 2013 16:17:35 +0000

I would never have thought to make my own crackers but when I saw this recipe it looked to easy to pass up. I like easy. The combination of ground flax seeds, pumpkin seeds, sesame seeds and sunflower seeds makes for a delicious nutty flavor. They really are crisp and cracker like but without any unhealthy transfats or preservatives. You get a dose of healthy fats in each cracker – finally a cracker you can feel good about eating.

They turned out even better than I could have wished for. Hubby Tom and I have been enjoying these with soups and salads. Great tasting all on their own but a little hummus spread on them is pretty tasty too. You have to try making these crackers – it’s so easy!

Line a jelly roll pan with parchment paper or a Silpat nonstick cooking mat. Once you have the cracker dough mixed up start spreading it out thinly on the prepared pan. I used a rubber spatula and it worked well. Just keep working with the dough spreading it out and evening up the sides if you want have evenly sized crackers. This does take a little bit of time to do but I thought it was fun.

Using a table knife score the crackers into 16 servings. As they bake they shrink a bit and separate.

The crackers bake for just 3o minutes then the oven is shut off and the crackers are left to finish drying out.

This seems to be a very forgiving recipe. I didn’t have the exact amount of pumpkin seeds so I subbed raw sunflower seeds for half and it worked beautifully. The combination possibilities are endless. You can sub different spices and herbs, go sweet by using cinnamon and nutmeg and maybe some pecans. My next batch will include some rosemary. The only thing I would do different the next time is to add a tiny bit of salt and make a double batch. This is going to be a fun recipe to play around with.

Flax and Sesame Crackers

1 cup ground flax seeds
1/4 cup unhulled sesame seeds – I couldn’t find unhulled so I just used hulled sesame seeds
2 Tablespoons each: coarsely chopped pumpkin seeds and raw sunflower seeds for a total of 1/4 cup
3/4 cup water, or more if needed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Optional – a pinch of salt

Preheat oven to 350 degrees.

Mix all ingredients in a mixing bowl until a dough forms, adding more water if needed.

Spread evenly on a parchment lined baking sheet using a rubber spatula.Even up the sides so you can cut evenly shaped crackers. Using a table knife score into 16 squares. As they bake they shrink a bit a pull apart. Bake for 30-35 minutes or until crisp and lightly browned. shut the oven off and leave the crackers in the oven with the door shut for an hour. Remove, let cool and enjoy! Store in a sealed container.

The combination possibilities are endless. You can sub different spices and herbs, go sweet by using cinnamon and nutmeg and maybe some pecans.

Yield: 16 Crackers

Serving Size: 1 Cracker

*Estimated Nutritional Information

Per Serving: Calories 54.7, Fat 4.2g, Cholesterol 0 mg, Sodium 3.1mg, Carbohydrates 2.9g, Fiber 2.5g, Protein 2.5g WWPP1

Recipe Adapted from Dr Fuhrman.

Someone on another website figured the nutritional information at 60 calories per cracker but with the brands I used my calculation came to 54.7 calories per cracker.

Nutmeg Notes

This post is being written in the car as we drive through a snow storm in South Dakota on our way to visit relatives in Minnesota! It’s quite strange for us Californians to be driving in snow and dealing with freezing temperatures. Who would have thought we would be experiencing such severe winter conditions in May?

The snow is pretty but I could do without this kind of pretty.

Happy May!

Tami

I’m glad you are here. Feel free to leave a comment or ask a question.

Have you ever made crackers?

Artichoke Lentil Loaf

Tami — Wed, 01 May 2013 16:50:10 +0000

There is something comforting about a “meat” loaf or as is the case with this recipe a lentil loaf! This is the first lentil loaf I have made and hubby Tom and I both enjoyed it immensely. Lentils lend it a somewhat meaty texture and it’s hearty as well as filling. The leftovers were just as delicious as the first day. We have a new favorite meatless meal!

If you have a silicone loaf pan go ahead and use it. I don’t own one so I used a regular ceramic loaf pan and it came out perfectly – no sticking.

A little corn on the cob and steamed green beans. What’s not to like about this plant based meal?

Artichoke Lentil Loaf

1/2 cup diced onion
6 cloves garlic, minced
3 cups finely chopped mushrooms
1/4 cup diced celery
2 tablespoons minced parsley
1/2 teaspoon poultry seasoning
1 1/2 cups cooked lentils or 1 (15 ounce) can low-sodium or no-salt-added lentils, drained
6 frozen artichoke hearts, thawed and mashed – I used a bag of Trader Joe’s frozen artichokes- chopped in a food processor
1/3 cup finely chopped raw pecans or walnuts
1/4 cup rolled oats
1/4 cup tomato paste (+ extra reserved for top of loaf)- next time I would also mix in a little Dijon mustard
2 tablespoons arrowroot powder (or whole wheat flour)
1 tablespoon of Kirkland no salt seasoning or Mrs Dash
freshly ground black pepper, to taste

Preheat oven to 350 degrees F.

In a saute pan, heat one tablespoon of water or vegetable broth. Add onion and garlic and saute for 5 minutes. Add mushrooms, cover and cook until mushrooms are tender. Add celery, parsley and poultry seasoning. Saute another 5 minutes, adding more water if needed to prevent sticking.

Place the sauteed vegetables in a bowl and add the lentils, mashed artichokes, pecans, rolled oats, tomato paste, arrowroot powder, no salt seasoning and black pepper. Stir well to combine.

Lightly rub a loaf pan with minimal amount of oil. Fill the loaf pan with lentil mixture and press down evenly. Spread a 1/8 inch layer of reserved tomato paste over top. Bake for 1 hour. Remove from oven and let stand at room temperature for 30 minutes before slicing and serving.

Makes 1 loaf

Servings: 6

*Estimated Nutritional Information

Per Serving: 189 Calories, 9 g Protein, 29 g Carbohydrates, 5.3 g Fat, 146 mg Sodium, 8.7 g Fiber, WWPP 5

Recipe adapted from Dr Fuhrman’s Eat For Health book.

Lentils cook up quick and easy but if life is busy you can save even more time by buying lentils already cooked and ready to go. Not only do they work well in the lentil loaf but they are outstanding in soups or seasoned up with Mexican spices for Chili Lentil Tacos.

Lentils don’t have a lot of flavor on their own but they soak up the seasonings that you use with them. They are a power house of fiber and protein yet relatively low calorie.

Nutmeg Notes

The other day I tried my hand at making flax seed crackers and they turned out amazing! I’m discovering so many new recipes and foods to try. I am so behind in posting recipes. If I don’t get caught up soon I might forget everything I have made ha ha! Life is just a little crazy busy around here right now but hopefully when things slow down a bit I can get back to posting more often.

I have lost a little more weight and now have about 7 1/2 pounds to my goal weight! Our new mostly plant based diet is working well for both of us. We have a new list of favorite meals and recipes. We realize now how adaptable we really are. Once you leave the salt, sugar and fat behind the true flavor of real food comes alive. Fruit and vegetables just seem to explode with flavor. It’s amazing!

Hope you all are having a fantastic week.

Tami

Add Your Thoughts!

Have your tried lentils?

Go Berry Breakfast Bars

Tami — Wed, 24 Apr 2013 18:31:51 +0000

Do you like to have easy grab and go breakfast choices? As much as I love to cook, I don’t want to cook first thing in the morning so these healthy bars are the perfect make ahead solution. Not only are they tasty (which is always a priority) but they are filled with antioxidants, oatmeal, nuts, seeds and fruit including Goji Berries. Go ahead and make a double batch as they freeze well and then you can be sure to have plenty on hand for the next couple of weeks.

When I make a double batch I still prefer to bake them in two separate pans. When I baked a double batch in a 9 x 13 pan they didn’t turn out as well – the bars in the middle of the pan were too soft and mushy.

This is the type of baked good you can feel good about eating. They are just the right size to eat before my morning walk when I want a little something in my tummy but not too much. Great with a cup of coffee (which I am in the process of giving up) or a cup of hot tea. Once cool, I cut the bars and wrap them individually and freeze half. These are a soft moist bar – not like a crunchy granola bar.

Goji Berries are available at health food stores, Whole Foods and some grocery stores. They are nutrient dense dried berries that are rich in protein, essential amino acids, vitamin A and vitamin C. One ounce of Goji Berries contains 100 calories, og Fat, 75mg Sodium, 21g Carbs, 3g Fiber and 4g Protein. They can be used in hot oatmeal, baked goods, stews and soups, trail mix. They have a flavor all of their own – a little sweet and a little tart!

Costco sells these large containers of California Medjool Dates which are large soft and super sweet. These are used in place of refined sugar when following a nutrient rich plant based diet. Dates contain natural fiber and a higher vitamin and mineral content than other sweeteners. That doesn’t make them a “free” food as they are dense in calories and carbs but they are beneficial in adding sweetness to recipes. Be sure to use a sharp knife to cut the date open and remove the pit before using. Dates can be found in the bulk bins at health food stores and other varieties can be used. Trader Joe’s also sells dates. Sometimes my Sam’s club has dates but not always.

Go Berry Breakfast Bars

1 medium ripe banana
1 cup old fashioned oats
1 cup frozen blueberries, thawed
1/4 cup raisins
1/8 cup pomegranate juice
2 tablespoon finely chopped dates
1 tablespoon chopped walnuts
1 tablespoon Goji berries
1 tablespoon raw sunflower seeds
2 tablespoons ground flax seeds
1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Using a fork mash the banana, add remaining ingredients, stir until well mixed. Spray an 8 inch square pan with non stick spray or lightly oil. Spread mixture evenly into pan and bake for 25 minutes. Let cool before cutting into 8 bars.

Yield: 8 bars

*Estimated Nutritional Information

Per Serving; 118 Calories, 2.2g Fat, 23.5 g Carbohydrates, 3.3 g Fiber, 2.7g Protein, 2mg Sodium, WWPP 3

Recipe adapted from Dr Joel Fuhrman’s Super Immunity Book page191, also called Antioxidant Rich Breakfast Bars (with only 6 servings) on pg 259 in Eat For Health.

Nutmeg Notes

Biking

Over the weekend I got to take my new bike out for another spin – on Saturday we rode 29 miles of the American River Bike Trail. It was outstanding! Then Sunday morning we had the itch to hit the bike trail again but only had time for a short 13 mile ride. We soon discovered that our muscles were still sore and tired from the day before so a shorter ride worked out well.

Eating out on a nutritarian diet.

The Mexican food chain Chipotle has rolled out a new soy based product called Sofritas – so far it is only available in Northern California and we are lucky that our local Chipotle restaurants have started serving it. The non GMO Tofu is marinated in a hot and spicy mixture and chopped up and served hot on their salads, tacos or burritos. It is high in sodium but for an occasional quick meal I can fit it into my food plan. I get the salad with vegetarian black beans, sauteed peppers and onions, sofritas and salsa. Sometimes hubby Tom and I will split a side of guacamole that we put over the top – no chips for dipping for us! The salad with sofritas comes in around 330 calories and half an order of quacamole adds another 75 calories. Not bad! If all goes well Chipotle will be rolling out sofritas in more areas.

Whole Foods grocery store has an incredible salad bar filled with tons of healthy options for all types of food plans. Sunday we hit up the salad bar for lunch. I filled my to go container with lots of healthy greens, beets, mushrooms, onions, tomatoes, cucumbers, carrots, grilled tofu, garbanzo beans and topped it all off with a side of the avocado tofu dressing. So healthy and satisfying.

“Eat The Way Nature Intended” is their motto at Baagan a local vegetarian restaurant I discovered a year or so ago. One night last week hubby Tom and I were having dinner there and at the same time they had a class going for people who were moving towards a plant based diet. We got to listen in while we ate and it was interesting. There were about a dozen people in the class – mostly middle age folks. I didn’t learn anything new – I guess all of my reading has been beneficial! Anyway back to the food – they have a sandwich that I always get, It’s whole grain bread with hummus and fresh vegetables – it’s about 2 inches thick with veggies and so yummy. Hubby Tom and I shared a millet salad that was amazing and the soups and salads I have had have all been delicious. They serve Chocolate Banana Soft Serve – just bananas and natural cocoa – so good and even better when someone else has to do the clean up! You can check out my homemade version of Banana Soft Serve. Of course I will now be making it minus the yogurt just ripe bananas and cocoa like they do at Baagan.

Weighing In

Hubby Tom is at his goal weight and working on figuring out how much he can eat for maintaining. He is finding it difficult to get more calories in as the food we are eating is so low calorie but yet so filling! Kind of a nice problem to have right? I will be adding more nuts, seeds and avocado to his salads in order to up his calorie intake with healthy nutrient dense food.

I continue to lose weight albeit slowly – I am down another pound and have 9 more to go to be at my happy weight! Even though the weight on the scale isn’t shifting so much, my body is changing. The bike riding is really firming up my leg muscles – love that! I am wearing some smaller size jeans and capris that didn’t fit just a couple weeks ago. Plus I just feel so much better since we have changed our food plan.

When we first started eating a plant based diet I experienced some fatigue, headaches and itchy skin – so did hubby Tom. Those are all normal side affects according to what I have read. At this point all of the side affects have vanished. We are working on cutting down on our morning coffee. I have gone from 1 1/2 cups to about a 1/2 cup. I would rather break this habit slowly than go cold turkey. I am almost there! I think the ritual of my morning coffee causes me to drag later in the day after the caffeine wears off so that’s why I want to eliminate it from my food plan.

Healthy Vegetarian Blogs

I have discovered some wonderful blogs that have vegetarian recipes. My list of things to make is growing faster than I can keep up! You don’t have to be vegetarian to enjoy some healthy plant based side dishes or if you want to incorporate some meatless meals into your food plan check out these blogs.

Helyn’s Healthy Kitchen Helyn is a chef and she is an amazing writer and photographer as well.

Carrie On Vegan Carrie also has an app for the iPhone and iPad called Vegan Delish with recipes, photos and shopping lists – it’s very useful.

Susan at Fat Free Vegan Kitchen has so many amazing recipes. I have made several of her recipes and have been very happy with the results. All of her recipes are not fat free – rather she uses healthy fats in her recipes.

Vegetarian Times is another good place to look for recipes and inspiration for meal planning.

Happy Herbivore is a popular blog among vegetarians, flexitarians and nutritarians. I just purchased a couple of her cookbooks and have several things bookmarked to try. So many recipes – so little time.

This past week I cooked up an amazing stir fry with tofu, curry vegetables, split pea and yam soup, black bean soup, banana oat bars, lentil loaf, lentil burgers, baked beans, kale/broccoli slaw, and a banana walnut soft serve. Our nutritarian food plan is absolutely delicious and satisfying. I want to post the above recipes – but I just seem pressed for time these days and don’t want to be sitting at the computer so much. That’s not a bad thing right?

Happy Cooking!

Tami

I’m glad you are here. Thanks for reading and feel free to leave a comment or ask a question.

What do you eat for breakfast?