The macadamia sour cream creates an authentic and creamy chili topping without the dairy – you’re going to want to make extra and use it with any recipe that calls for sour cream.
I like my salads to be hearty and filling with a light and bright flavor. That’s exactly what happens when you mix in protein rich lentils and brown rice, lots of fresh colorful veggies and the dressing made with Apple Cider Vinegar (a great weight loss ingredient, folks) and agave nectar (it’s like honey without the bee slavery). This is a refreshing salad that will make you feel energized but not stuffed. Enjoy the beautiful colors because they’re giving you a healthy dose of antioxidants.
Some people gasp when I tell them I put three bananas in my smoothie. But when you’re eating a plant-based diet without excessive added fats and oils, you can enjoy fruit without worrying about counting the calories (but just in case you want to count calories, this contains 630 of them – yes, go ahead, you can gasp now). Try to get your fat/oil intake to no more than 10 percent of daily calories. That may sound restrictive but it’s doable. And when you are able to substitute the calories from the fat and oil with plants you’ll be able to eat more! (I’ll do a post on that soon).
You can cut the recipe in half if the calories freak you out or if you don’t exercise. (But you should try to get outside and walk for 30 minutes – it’s good for the body and soul).
I like eating most of my calories at the beginning of the day and I do it in a smoothie. I’ll follow up with a veggie salad for lunch and some boiled potatoes and cauliflower for dinner (I’ll share that in another recipe). Starting your day with a smoothie is easy and wakes you up with fresh flavors and colors. This one is packed with Vitamin C, and folic acid, and contains powerful antioxidants. And you can remember the recipe without writing it down.
Even people who don’t think they will like tofu will like this – the secret is using extra firm tofu which has a dense, not mushy texture, and mixing it with flavorful ingredients so you have the texture of the scrambled egg, but the flavor of a wonderful Mexican breakfast. You won’t taste the tofu – you’ll just feel the heartiness of a scrambled egg Mexican breakfast – even the torn tortillas are mixed in, so it’s very hearty and satisfying.
You can add hot sauce to give it a kick but it’s flavorful even without it. The squeeze of lime before serving gives it an authentic flavor and adds some delicious and healthy citrus to your meal.
It contains at least 13 antioxidants and syringic acid, linked with regulating blood sugar levels. It’s also rich in Vitamins A, K and C. (source: www.WHFoods.com). This recipe is based on a comfort food soup from my childhood. It’s especially comforting in the cold weather months, but enjoy it any time of year when you want a hearty and nutritious meal.
It’s easy when you start your day with a delicious smoothie. With 22.7 grams of fiber, this rich and delicious breakfast will leave you feeling full, satisfied and confident about starting your day in a healthy way. Use a frozen banana to make it cold and refreshing.
It’s a sesame seed-covered warm loaf of awesomeness, filled with a savory fennel-infused swirl that brings me back to my childhood. Everyone who has had the original recipe has raved about it.
But I wondered if I could duplicate it vegan-style. The people at Field Roast have made that possible. They’ve created an Italian sausage that tastes just like the one my mom used to make her signature dish. There are a lot of imitation meats out there and I don’t usually use them in my recipes, but Field Roast’s product is exceptional. It’s about as authentic tasting as it gets. I didn’t have to add any additional spices to this sausage because it tasted exactly like my mother’s. Since I am 100 percent Italian, I do feel like a bit of an authority on the subject! I’m just thrilled that no piggies were harmed in the making of this “pork” bread.
My twin sister helped me give the original recipe a makeover since she has made it multiple times. She told me the secret was letting the dough rise twice and she was right. The new version tastes exactly like the real thing. My girlfriend walked into my house just after I took it out of the oven. She grabbed a wedge of the bread, dunked it in the marinara sauce and gave me a look that let me know it was fab-u-lous! She said she would have never guessed it was vegan.
So, now it’s yours to enjoy. It takes a little bit of time to create because I did make the dough from scratch. You can purchase pre-made pizza dough to make this easier, but if you don’t have access to it, here’s the old-school way of making it. .Enjoy!