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Ok I know some of you reading this might be like “DUH! We already know this!” But for those of you that don’t, this is a lifesaver!! The amount of people that I have mentioned this to recently that haven’t thought to do this has compelled me to write a post on this to help make healthy eating easier for you too!
vegan
Tofu Veggie Pad Thai
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I have always been obsessed with all things noodle, And Thai food is no exception to that! I mean whats not to love? Noodles, rice, veggies, tofu, sometimes spicy. Its my fav! Always has been even before I went vegan. And after I did I was so happy to know that I could still enjoy going to thai food restaurants! A big thing for my husband when I first went vegan is that we couldn’t go out to eat anymore, and this made the transition a bit easier for him and me.
Healthy One Bowl Breakfast Cookies
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Finally I have been able to dedicate the time to figuring out really what I am doing on my blog! It only took two years! haha Eekk it feels good to have a little me time again!
So we have moved to France! …..I wasn’t so thrilled about this at the beginning. I was kinda over moving around all the time but now that we are here I am happy we did it.
Pumpkin Walnut Spelt Muffins
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Wow what a beautiful sunny day! I just couldn’t resist taking these pictures where it looks like these pumpkin walnut spelt muffins are just enjoying soaking in the rays! I feel like I know exactly how they feel haha
(Apparently that was the one he had to have)
For the past few months I have had an obsession with Oh She Glows, cookbook and blog. Trying all of her recipes and enjoying most. But recently I have to admit I have a new love. I discovered Isa Chandra Moskowitz and her website.
Have you tried her recipes before? O-M-G! Her pizza was the first I tried and I have made it so many times i’ve lost count. It’s a bit of a time consumer with having to prepare the dough, sauce, pesto, and tofu ricotta but it is worth it! Her pesto is a must try, and she has an oil free version which I am really trying to make more these days.
When browsing her website I came across her “The Best Pumpkin Muffins” recipe when I was looking for a recipe that uses molasses and I decided to give them a try since I have been having such great luck with her. I made a few modifications and they turned out delicious! I decided to use spelt flour (her recipe calls for all purpose) which makes these muffins wheat-free and making them easier on digestion.
Hope you enjoy!
Pumpkin Walnut Spelt Muffins
Prep time
Cook time
Total time
Author: The Vegan Ginger
Recipe type: Vegan, Oil Free, Wheat Free
Serves: 12 Large Muffins
Ingredients
- 1¾ cups - spelt flour
- ½ cup - coconut sugar
- 2 tablespoons - brown sugar
- 1 tablespoon - baking powder
- ⅛ teaspoon - fine grain sea salt
- 1 teaspoon - cinnamon
- 1 cup - pumpkin puree
- ½ cup - almond milk
- ¼ cup - unsweetened applesauce
- 2 tablespoons - molasses
- ½ teaspoon - ground ginger
- ½ teaspoon - ground nutmeg
- ⅛ teaspoon - cloves
- ½ cup - chopped walnuts
Instructions
- Preheat oven to 400F. Lightly grease a muffin tin.
- Put all the dry ingredients in a bowl and combine.
- In a separate bowl whisk together the wet ingredients, and then pour the wet ingredients into the dry.
- Fill the muffin tins until almost full and bake for 18-20 minutes, test with a tooth pick.
Notes
One of my test batches I made with muffin papers and they didn't come out of the paper so easily so I would recommend going without
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Gluten Free Overnight Oats
These Gluten Free Overnight Oats have been a life saver in our family. Aside from the fact that EVERYTHING changes once you have a kid; one big thing I notice is that I have no time for meal prep. So meals that I can make ahead of time and have ready to go are a big bonus.
Coconut Mango Smoothie
I have never been a big fan of coconut, I love the smell but not the taste. Recently I have been experimenting with coconut milk and I am actually really enjoying it. As a nursing mom of a 10 month old, adding more fat/calories is something that I am ok with, and that is exactly what using full fat coconut milk does. I used half of this can to make some coconut whip (which was DELICIOUS) and the water at the bottom for my smoothie the next day.
Coconut Mango Smoothie
Prep time
Cook time
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Author: The Vegan Ginger
Recipe type: Smoothies & Juices
Cuisine: Vegan
Serves: 2
Ingredients
- 1 cup - coconut water
- 1 handful - spinach
- 1 ripe banana
- ½ cup - mango
- 1 tablespoon - hemp hearts
Instructions
- Put all of the ingredients into a blender and blend until smooth.
- Sprinkle with addition hemp hearts on top
Chocolate Chia Seed Pudding
This recipe is so simple and healthy and really helps with a sweet tooth craving. My husband likes to eat this for breakfast and I usually like it for dessert after dinner. Either way it can be enjoyed by everyone!
I got my chia seeds at Costco. I am a big bargain hunter and this is the cheapest Ive found for the amount you get.
Chocolate Chia Seed Pudding
Author: The Vegan Ginger
Ingredients
- 3 tablespoons - chia seeds
- 1 cup - almond milk
- 2 tablespoons - cacao powder
- 1 tablespoon - vanilla extract
- 2 tablespoons - maple syrup (optional)
- 6 - medjool dates (soaked in hot water)
Instructions
- There are two ways to make this recipe.
- One with a blender and one without. IF you have a good blender you can use dates to sweeten your pudding and forget the maple syrup. When you make the pudding in the blender it is also ready right away. If you don't want to use a blender use maple syrup to sweeten (forget the dates) and you will have to let it sit in the fridge for a few hours to become the pudding consistency.
- Blender:
- Add all of the ingredients except for the chia seeds and blend until the dates are blended. Add the chia seeds and blend for a few seconds and voila you are done! Easy right? Add fresh or frozen fruit to your pudding and enjoy!
- Without a Blender:
- Add all of the ingredients into a bowl (no dates, use maple syrup) and whisk together until there are no clumps left. Cover and leave in the fridge for a few hours until your desired consistency.
I used a blender this time to try out using dates to sweeten instead of maple syrup.
I use some frozen berries because in the winter I find they have no taste if I buy fresh! Whatever you prefer! Enjoy!
Spaghetti Squash with Roasted Veggies
This is one of my favourite healthy meals lately. It is basically just veggies and marinara sauce but so satisfying! The roasted veggies are so delicious and I am trying to do less fried veggies these days.
I found a pretty good marinara sauce at Costco. It had olive oil in it but otherwise seems tasty.
What you will need:
2 cups – brussel sprouts
4 medium sized – carrots
1 onion (I used half of a huge costco onion)
2 heads of garlic
s & P
3 tablespoons – balsamic vinegar
1 tablespoon – olive oil
1 tablespoon – tamari
1 spaghetti squash
3 cups – marinara sauce
Preheat oven to 400F. Cut spaghetti squash in half, length wise place on a baking sheet with parchment paper. Set timer for 60 minutes.
Chop the carrots, onion, and brussel sprouts and place in a baking pan (I used 9 X13). I stuck the heads of garlic at either end of the baking pan. Add the balsamic, tamari, s&P, and olive oil to the vegetables and toss.
Place vegetables in the oven with the spaghetti squash and roast for 35-45 minutes. Until they are well roasted.
When the spaghetti squash is done remove the seeds and with a fork gently start to scrape out the squash, it will come out in strings.
Add some spaghetti squash to a plate top with some roasted veggies and about half a cup of marinara or more depending on what you like. And thats it! Feel free to change up the veggies too, try broccoli, cauliflower, zucchini or asparagus. 🙂 Enjoy!
Must-see YouTube videos
I recently watched two pretty amazing Youtube videos, Processed People and Gary Yourofsky’s Best Speech Ever.
Processed people is a documentary about how a plant based diet is ideal for humans and how bad the SAD (standard american diet) and our health care system really are, or as they call it, our “disease care system”. So true.
Gary Yourofsky’s speech is from the animal cruelty perspective of veganism, how we all need to remove the blinders from our eyes and see how we are really treating animals.
I recommend both of these videos to everyone vegan or not. Like Gary states in his video, we are part of the Information Age, nothing is a secret anymore. It is up to us to become informed because the information is out there. Knowledge is power.
Please let me know what you think!
Click HERE to be taken to Gary Yourofsky’s website.
Click HERE to be taken to Processed People website.
Roasted Veggie Couscous
This is a recipe that I first tried in the summer but lately I have been so obsessed with roasted veggies that I have been craving this again. It is so simple and so satisfying.
P.S. this makes a HUGE batch! I was feeding 5 people and had lots leftovers. So if you don’t want a ton cut the recipe in half.
Roasted Veggie Couscous
Author: The Vegan Ginger
Recipe type: Main Dishes
Cuisine: Vegan
Ingredients
- 1 whole medium sized butternut squash, peeled and cut into cubes
- 2 yellow onions chopped
- 4 carrots, chopped
- 4 zucchinis, chopped
- 2 tablespoons olive oil
- ground pepper
- 3 cups vegetable broth
- 2 tablespoons vegan butter (I use Earth Balance)
- ½ teaspoon cumin
- 3 cups couscous
Instructions
- Preheat the oven to 375 and roast the vegetables (butternut squash, onions, carrots, and zucchinis). Cover them with olive oil, and salt & pepper.
- In a pot bring to boil, vegetable broth then add butter, black pepper, and cumin.
- When the vegetables are done roasting put them in a bowl, add the dry couscous, and vegetable broth. Cover with foil or a lid and let stand for 15 minutes
- Fluff with fork and enjoy!