Month: March 2019

Veggie Sandwich

On By Taylor MavingIn #vegan, Dinner, Lunch, Plant-based, VegetarianLeave a comment

I have been eating plant-based (and cut out processed white carbs) for almost a week now and I am starting to notice some really great improvements in my digestion. It has been relatively easy to make the switch during the day, but at night after dinner is when I start craving white carbs. Hoping it will get easier and easier as I continue. The main reason I decided to make a switch is because my overall energy level was really low and my stomach has been bothering me. My body has always responded really well to eliminating dairy and meat so I figured it was time to try again.

What is great about putting limitations on your diet is that it forces you to be prepared and you can’t just eat whatever. Being a mom who is always on the go I noticed myself starting to just put whatever in my mouth that was convenient at that time. This week I have had to prepare my lunches and if I am out I am limited on what I can order and it’s always healthy.

I packed this sandwich a couple of times this week and it was so good. Obviously you can use whatever veggies on hand. I definitely will add avocado next time. I also used grape tomatoes but they aren’t photographed. This is a great option if you want to add more plant-based lunches to your diet but don’t just want a salad. Also because the bread is so dense it doesn’t get soggy. I ate my sandwich hours after packing it and it was still delicious!

Ingredients:

Steps:

  1. I keep my bread in the freezer, so I start by toasting that.
  2. Spread the hummus and pesto on each side of the bread. Add the rest of the ingredients and enjoy!IMG_3140IMG_3138

 

 

Easy lentil soup

On By Taylor MavingIn #vegan, Dinner, Lunch, Sides, Soup, Uncategorized1 Comment

Last night I had a serious carb craving and made this easy soup to try to satisfy it.  I just ate it again for dinner tonight and it is so yummy. I never measure with spices so I usually just sprinkle, taste and add more if I think it needs it. I will try to be more mindful of how much I am actually using going forward. This soup didn’t have a ton of broth, my husband said it reminded him more of a chili which he liked. Extremely filling and easy to freeze! Also I use mostly organic ingredients especially when it comes to produce, but I don’t always label that in the recipes because that is up to you. Hope you’re all having a good week!

Ingredients:

  • 4 yellow carrots- peeled and chopped
  • 4 sticks of celery- chopped
  • Grapeseed oil
  • 1 cup of brown lentils
  • 1 medium sweet onion- diced
  • 1 tablespoon minced garlic (I used the pre-minced kind because I was feeling lazy)
  • 32oz box of organic veggie broth
  • 1 28 oz can of organic diced Roma tomatoes  (this is all I had a smaller can would work great too)
  • Handful of spinach
  • Chili powder
  • Adobo
  • Cumin
  • Salt and pepper

Steps:

  1. Start by drizzling some grapeseed oil over a medium sized saucepan over medium to high heat. Place the onions in the skillet and let cook for 5-7 minutes or until they start turning clear.
  2. Add the garlic and spices (chili powder, adobo, cumin, salt and pepper) stir well and cook for a few minutes.
  3. Add the diced carrots and onions and let simmer for a few more minutes. IMG_3097
  4. Add the broth, tomatoes and lentils, stir, reduce heat to meat low, cover and let cook for 25-30 minutes or until the veggies and lentils are cooked through. Add a handful of uncooked spinach to each hot soup bowl you serve.IMG_3105IMG_3107IMG_3115

 

Black bean tacos

On By Taylor MavingIn UncategorizedLeave a comment

These tacos were seriously satisfying and so hearty. What I love about eating plant-based is that you feel really full but never in a “stuffed” way. I started my day out with oatmeal and fruit paired with celery juice. I had a salad and some humus for lunch and ended my day with these tacos. I overall feel really satisfied and have no cravings…yet. Last night at around 10:30pm I started CRAVING angel hair pasta. I had to use ALL of my willpower to stop myself from making it ended up making a salad instead. It’s absolutely insane how addicting white processed food is. Most carbohydrates that you put into your body break down into sugar and go into your bloodstream. I have been eating white carbs lately and it’s not until you remove it from your diet that you actually realize how truly addictive it is. The good news is if you can fight through the initial cravings your body goes through, you eventually stop wanting it so much. This is just my experience and everyone goes through their own symptoms when it comes to eliminating certain foods. Anyways I hope you enjoy these tacos as much as we did!

Ingredients:

  • Two medium sweet onions sliced
  • One clove of fresh garlic- diced
  • Grapeseed oil
  • 12 oz bag of mini sweet peppers sliced
  • 1 cup frozen corn
  • 2- 8 oz cans of black beans rinsed and drained
  • 1 tablespoon red wine vinegar
  • Chile lime seasoning
  • Adobo seasoning
  • Salt and pepper
  • Grape tomatoes- halved
  • Super green salad blend
  • Green onions
  • Cilantro
  • 1 avocado
  • Whole wheat tortillas

Steps:

  1. Start by taking a medium-sized saucepan and drizzle with oil over high heat. Place the sliced onions in the pan, sprinkle with adobo and stir frequently.
  2. While the onions are sautéing dice the garlic & add to the pan after the onions have been cooking for 5-7 minutes. Stir often and let cook for about 5 minutes. I like my onions to have a nice golden crisp. Take off heat and set aside in a separate bowl.
  3. Drizzle the same pan with a touch more oil and place the peppers in that pan, cook over medium to high heat for 5-7 minutes and add the corn and rinsed black beans. Sprinkle with Chile lime seasoning, adobo, salt and pepper to taste. Cover and reduce heat to medium low and let cook for 10 minutes.
  4. Chop the cilantro, tomatoes, avocado, and scallions and set aside.
  5. Place the tortillas in the oven on a high broil for a couple of minutes.
  6. Top the tortilla with bean mixture, onions, green onions, cilantro, avocado, tomatoes and power green mixture!

Purple cauliflower and Brussels sprouts with nuts

On By Taylor MavingIn #vegan, Dinner, Lunch, Sides, Uncategorized, VegetarianLeave a comment

Hi there 🙋🏻‍♀️ it’s been a minute since I have blogged. Feeling inspired to revamp my diet and eat healthier as a family. Life with a toddler is so chaotic it’s easy to get lost with your goals. It’s always refreshing to be able to find your inspiration again and try to get back to where you used to be. We are humans, we are not perfect, but as long as we keep striving to be our best and notice when we get off track I think that’s all you can hope for. As I always say “give yourself grace.”

So anyways tonight I made a really simple meal that was full of color and fresh produce. I wanted to add cheese to it so bad, but I am trying to take a break from dairy as it wreaks havoc on my system…so incredibly hard though! The meal was simple and surprisingly filling. My little guy loved the nuts and sweet potatoes.

Ingredients:

  • One head of purple cauliflower
  • 14 oz bag of Brussels sprouts
  • 1 medium sweet onion
  • 4 small sweet potatoes
  • Grape seed oil
  • Garlic powder
  • Curry powder
  • Cumin
  • Adobo
  • Pepper
  • 1/2 cup almonds
  • 1/2 cup walnuts

Steps:

  1. Start by preheating the oven to 450 degrees.
  2. Roughly chop the cauliflower, dice the onion, sweet potatoes and Brussels sprouts.
  3. Place the cauliflower, onion and Brussel sprouts on a large baking sheet, drizzle with grapeseed oil, adobo, garlic powder and cumin. Place in oven and let cook for 20 minutes or until fork tender. Turn on broil for the last 5 minutes to get a nice char.
  4. Place the sweet potatoes on a baking sheet, drizzle with grapeseed oil and sprinkle with curry powder, cumin and pepper. Place in oven for 20 min or until for tender and remove.
  5. While the veggies are cooking place a medium sized skillet over medium to high heat, drizzle with oil and place chopped nuts on. Cook for 7-10 minutes, stirring occasionally.
  6. Mix everything together and enjoy! Cooking views 😍