The Clean Eating Mama

Guest Post: 5 Reasons To Eat Clean For Life

2012-01-17T09:43:00.001-08:00

Looking for motivation to eat clean? Post these reasons on your fridge and carry them in your purse for motivation while grocery shopping. While it is a lifestyle adjustment, you’ll realize the benefits of eating clean very quickly. Remind yourself of these reasons to eat clean whenever you feel your motivation waning:

1. Live Longer

A myriad of health problems—from cancer to heart disease and obesity—are linked to the consumption of processed foods and foods exposed to pesticides. To reduce your vulnerability to health problems, eat as cleanly as possible. Those who eat clean have:

Lower incidence of cancer (1/3 of cancer incidences can be linked to poor diet)
Lower incidence of diabetes (over ½ of diabetes incidences can be linked to poor diet)
Lower incidence of heart disease (doctors recommend dietary changes to heart patients because they know diet and heart disease are scientifically linked)

2. Protect Your Children

In particular, you’ll want to protect your children, who are more vulnerable to the effects of pesticides, preservatives, and other chemicals often found in unclean food. Children are innocent, and you are shaping their eating habits for life. If you bring them up living on chicken nuggets and french fries, they’ll have much harder time training themselves to eat healthfully in the future. Help them develop a taste for healthy, whole foods, and protect their vulnerable bodies from the influences of chemicals and processed foods.

3. More Energy

When you eat clean foods, you have access to more nutrition, better digestion, and lasting energy. You’ll experience fewer blood sugar spikes (which are often associated with processed foods, especially those high in sugar or simple carbohydrates), which means you’ll feel fewer spikes and crashes in energy throughout the day.

4. Better Skin

Clean foods support healthier skin, hair and nails. Want to look great? Munch on a carrot stick instead of Snicker’s bar and drink a glass of water with lime instead of a soda full of chemicals and sugar, which can aggravate skin.

5. Lose Weight

Clean foods fill you up, meet your nutritional needs, and help reduce sugar and fat cravings. You won’t want to eat junk once you’ve gotten used to living without it, and you’ll find it easier to say no to temptation.

The bottom line is this: If you want to live longer, feel better, and look better, you’ll eat clean. Keep your motivation cards where you can see them and make the change to clean eating. You won’t regret it!

About the author:

Amanda Tradwick is a grant researcher and writer for CollegeGrants.org. She has a Bachelor's degrees from the University of Delaware, and has recently finished research on education grants for adults and scholarships and grants for single mothers.

Valentines Day Sneak-Peak

2012-01-16T17:08:00.001-08:00

It has been quite some time since I have showed you all what I have been working on while I am NOT in the kitchen. With Valentine’s Day coming close, I have been addicted to pinks, reds and all things “cute”.

These and more can be found in my store. Look for more Valentines Day fun!

Hello from Brussels!

2012-01-11T23:41:00.001-08:00

When I was little I used to love brussel sprouts. I called them “little cabbages” and I popped one by one in my mouth. Then I went through a phase where the sight of them made me gag and run the other way. However, with time, I learned to love my “little cabbages” again. Roasted, sautéed and even raw. I love them… this time for good!

Sautéed Balsamic Brussel Sprouts with Onion, Garlic and Red Peppers by Savoring the Thyme

Roasted Brussel Sprouts with Pear and Shallots by My Family Kitchen

Brussels meet Brandy by Christie's Corner

Brussel Sprouts with Garlic and Cumin by Coconut Raita

Roasted Brussel Sprouts with Pecans by The Parsley Thief

Brussel Sprouts: A lesson on love by you eatin’ nice

Be in charge!

2012-01-10T15:45:00.001-08:00

Gaining control of your weight loss- conquering the obstacles that can sabotage your goals

When we start a new adventure or journey, the level of excitement can often fade. Those feelings can be replaced by levels of stress, shock, loneliness or simply just being overwhelmed. It’s up to you to gain that control back and help yourself back on your feet.

Don’t ever feel like you are alone - Because you’re not! Often times we don’t succeed on our weight loss journey because there is not enough support to help us through the tough and difficult times. Join support groups in your area, get involved on online weight loss forums and participate in beginner classes at your local gym or recreation center. Take the initiative to approach someone that you have been eyeing, seeing if they would like a work out partner. Chances are they have been thinking the same thing but too shy to approach anyone!

Keep a food and mood journal - Track your way to better health, one piece of food at a time. This is important for two reasons: The first reason helps to channel weak spots in your diet. Do you notice that you HAVE to have something sweet during stressful times or during the last 2 hours before you go home for the day? Learn to avoid these weak spots before they even start and plan more effectively. Instead of a candy bar have a few pieces of dark chocolate and a juicy piece of fruit.
The second reason is for you to be able to listen to your inner voice. Feel guilty about writing down those cookies you ate? Write your emotion down! Journaling your mood is just as important. Looking back and reviewing how you felt before and after you ate something can be a wonderful learning lesson and help you look at the positive rather than the negative.
Tip - Don’t feel like you can “write” a journal? Use blogs instead! Carry your camera around and quickly snap pictures of your food. Free online blogging sites make it easy for you to upload photos and quickly write some text. You can share your blog site with friends and family, too. Gain instant support and connect with other like minded individuals!

Learn to cook all over again - See a recipe in a magazine but not sure if you can re-create it? Or worse yet, will it even taste good? We all get comfortable in the kitchen cooking the same meals over and over. This is failure waiting to happen because our taste buds quickly become bored. Cooking with others is a wonderful way to learn new techniques and ingredients. Get a group of friends together and take cooking lessons from each other, featuring healthy meals. If you want to splurge a bit you can also look for event centers offering cooking nights for a fee. Learn from skilled chefs, take notes, ask questions and have fun!

Eat seasonally and locally - Nothing is worse than sitting down to a healthy salad and not being able to taste it. Or looking forward to a juicy apple for it to be mealy. It really can dampen an appetite in a hurry. Store bought produce has been sitting in a cold storage, for who knows how long, before it reaches your kitchen. Buying local produce from a stand or farmers market helps eliminate the middle man, leaving you with delicious and edible fruits and vegetables that you can actually look forward to enjoying! Straight from the fields to you is a healthy way to embrace Mother Earth and it’s offerings. It’s also one of the greenest ways to shop as there is less of an impact on our environment.

Take control of your dreams today. You have the tools to help get over the slumps and humps, bringing you right back to your feet. Keep walking forward and don’t ever look back!

Eating Clean with Children

2012-01-04T23:33:00.001-08:00

Question of the day: What are some really good starting out eating clean recipes for toddlers and family of 4?
Clean Eating is not as daunting or difficult as it may seem. In fact, once you start living this life style and slowly changing your eating, clean eating helps to simplify your meal time!
Now remember - clean eating has many definitions depending on who you ask. To me it simply means: To eat from the Earth. But can it really be that simple while still pleasing a family of 4?
Yes. But transition slowly. Introduce new foods at every meal, and help your family become educated about their food choices. By showing them hard facts about the ever so “popular” foods they are used to consuming they will start to appreciate the simplistic foods we all often forget about. Like carrots, beets, baby spinach and beans.
When a person wants to start eating clean, the first piece of advice I give them is to make sure you have enough information. Read and research until you are blue in the face! This will help anyone understand that Eating Clean is not a diet. It’s a lifestyle change. It’s not about deprivation, counting calories or having cheat days. Clean Eating changes the way you look at food, and helps you to understand that healthy, wholesome food is as much of a necessity in our life as the air we breath and the water we drink. You can read my entire Clean Eating Philosophy here.
I love Tosca Reno’s books. They are much more than cookbooks; they are a guide to help this journey be painless and enjoyable! She describes the foods we should be eating and the poisons we need to be eliminating. You will be surprised at how easy the recipes are, how delicious they can taste and how simple this way of life is.
Kids can be the worst critiques, though. Believe me, I know first hand! A few simple moves can warm your children to the idea of no more fast food and (gasp) more veggies!

Get them involved. Help them create the grocery list or give them a few items of their own to shop for. Children love to help! and the more they are involved the better they will be willing to accept something new.
Inspire the “little chef” inside of them. Look through cook books, have your child pick a recipe, then get cooking! You will be surprised at what your child really does or doesn’t like as far as food. When they make choices and decisions that shows them you have trust in them, and they will feel proud that they were able to help feed the entire family.

I hope these small suggestions help your new journey to eat healthier! I wish you the best of luck and years full of good eats!

Be food smart!

2012-01-01T23:32:00.001-08:00

Now that 2012 is upon us, “diets” and “weight loss” are the number one Googled item – no surprise there! Instead of going on a strict diet try eating cleaner and smarter.
This is why “diets” do not work. It is all about lifestyle changes – changes for life! I wanted to share some of my go-to ways to think healthy and eat healthy, and to cut out unwanted calories and change unhealthy techniques. These techniques are for everyone - meat eaters, vegetarians and vegans.
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1. Eat your protein during breakfast. Eggs, Greek style yogurt, tofu or beans will help your energy level and reduce your cravings during the day.
2. Changing the way you cook. Instead of sautéing or frying, try poaching, steaming or roasting.
3. Substitutions are a great alternative to cooking. Use plain Greek style yogurt instead of sour cream, mustard or hummus instead of mayo, and lean ham or turkey bacon instead of pork bacon.
4. Think before you drink. You can easily drink more calories than you know. Drink seltzer water with citrus (orange, lemon, lime), use non-fat milk in your coffee and lattes, STOP the soda, and if you must drink juice, make it be 100% juice with no added sugar.
5. Check your portion size! Eat on smaller plates to help cut down on over plating and portion out your plate with this ratio: 1/4 meat/protein 1/4 carb 1/2 vegetable. Also visualize your helpings: protein should be a deck of cards, starch should be a tennis ball and eat as much veggies/fruit as you like.
6. Measure your olive oil instead of “winging it”. You don’t need as much as you may think.
7. Reduce over all meat consumption by subbing with beans or tofu. Although you can buy lean meat, subbing 1-2 nights a week can help get more variety in your everyday diet.
8. Think ordering a salad is a “safe” choice? Salads can easily be just as unhealthy as a burger with fries! Order salads with dressing on the side, cut down on croutons and cheese. Use baby spinach instead of lettuce and add raw nuts for texture and healthy fat.
9. Add fat free flavor. Using a lot of herbs when cooking cuts down on the use of oils and sauces. Experiment by using basil, rosemary, thyme, parsley, red pepper flakes or anything that catches your eye.
10. Fill up on fiber. Eat plenty of beans, legumes and whole grains throughout the day to maintain your energy levels and helps keep you full longer.
11. Snack a better snack. Avoid cookies and chips and replace them with carrot sticks with hummus, fruit, nuts and low fat cheese.
12. Smarten up your soup. Broth soups are generally lower in calories and a good choice when you are craving comfort food. Steer clear of the cream based soups as they are loaded with calories and fat.
13. Take time to eat. It can take up to 30 minutes before you realize your are getting full. Sit, relax and enjoy your meal for once.
14. Don’t ever deny yourself. If you want dessert, enjoy! Just keep your portion size in check. Try enjoying a few pieces of dark chocolate with fruit for a great ending to any meal.

Losing weight can be a struggle but the more tools you have, the easier it will be. Good luck and HAPPY NEW YEAR!

25 Days of Cookies: Day 17

2011-12-17T23:06:00.000-08:00

Pictures and Recipe from Peas and Thank You

No Bake Snowball Cookies

Makes 24-30 cookies

Print this recipe!

1 c. organic sugar
2 T. vegan margarine (i.e. Earth Balance) or coconut oil
3/4 c. non-dairy or organic milk
1/3 c. unsweetened cocoa powder
1/2 t. salt
2 t. vanilla extract
1/2 c. natural peanut butter
3 c. quick-cooking or old-fashioned oats*
1/4-1/2 c. organic powdered sugar

*most recipes traditionally call for quick-cooking oats, but I don’t mind the texture of the old-fashioned. Use whichever you prefer.

In a medium saucepan, combine sugar, margarine or oil, milk and cocoa powder.Bring mixture to a boil over medium heat. Once the mixture has come to a boil, lower the heat and simmer for 3 minutes, stirring occasionally. Remove from heat and add salt, vanilla and peanut butter. Place oats in a large mixing bowl and pour chocolate mixture over the top.

Stir until fully incorporated.

Place dough in the refrigerator for an hour. This should give you plenty of time to wash your hair and/or put the Barbie Dream House away.

When the dough has chilled, place the powdered sugar in a bowl, grab your dough, a cookie scoop or measuring spoon and a plate.

And if you are extra tired like me, a chair. Using your scoop, portion out a bit of dough and roll it into a ball. Drop the ball carefully in the powdered sugar and roll it around until the cookie is lightly dusted all over. Repeat until you’ve used all the dough. The cookies will be ready to eat or return to the refrigerator for a firmer cookie and/or storage.

25 Days of Cookies: Day 16

2011-12-16T22:33:00.000-08:00

I really love snowmen. Out of all the Christmas and Holiday decor I always go AWWWWW! when I see snowmen decorations. Just a note: these cookies are NOT vegan nor are they clean eating. BUT… I literally freaked out when I saw them! “OhMyGosh! Those are SOOOOOO CUTE!” Or something along those lines.

Just look at them!

Recipe and Pictures from Smashed Peas and Carrots

Sugar Cookies

1/3 cup cold butter
1/3 cup shortening
3/4 cup sugar
1 tsp baking powder
1 egg
1 tsp vanilla
2 cups all purpose flour

Beat butter and shortening with an electric mixer for about 30 seconds on high speed. Add in sugar, baking powder and a dash of salt. Beat until combined. Add in egg and vanilla and continue mixing. Add in the flour 1/2 cup at a time, you may need to hand stir the remaining 1/2 cup. Lightly flour your rolling surface and place half your dough on top. Flip your dough a few times to get it nicely coated with flour. Flour your rolling pin and then roll out your dough 1/8 to 1/4 inch in thickness and cut your shapes. Place on a greased cookie sheet and bake at 375 for 7-8 minutes or just until the cookies edge is firm and the bottom of the cookie is a very light golden brown. Cool on a rack and ice!!

Ice them using your favorite sugar icing, or you can view mine here.

I cut my dough with a large circle cookie/biscuit cutter. This gives you a nice sized area to decorate your melted snowmen. Then just haphazardly ice your cookies, the more imperfect the better cause it gives the lovely effect of melting snow, kinda drippy and oozing.

While you are icing your cookies, place a few large marshmallows on a plate and microwave them on high for about 25 seconds. They should puff up a some but they will shrink back down if you let them sit for a bit! Before you pick up your marshmallows to place on your cookies grease you fingers with some cooking spray first. This will reduce the sticky factor of those puffy marshmallows as well as help to not ruin their shape and therefore reduce any bad swear words you might want to utter!

Then since I was short on time, I just grabbed a bottle of colored Jimmies from my cupboard and picked out the brown and orange ones to decorate the snowmen's faces and little melted bodies. If you had more time on your hands you could color your icing orange and black and decorate them with a small circular piping tip. Or...you could use a few of those handy dandy food-safe markers but you'd want to wait until the cookies are completely set and hard before drawing on them!!

25 Days of Cookies: Day 15

2011-12-15T09:36:00.000-08:00

Recipe and Photos by Manifest Vegan (I LOVE HER BLOG!)

Peanut Butter Coconut Cookies~Vegan & Gluten Free

Dry Ingredients:

3/4 cup sorghum flour

1/4 cup brown rice flour (superfine or regular)

1/4 cup potato starch

2 tbsp tapioca flour

1 tsp xanthan gum

1/2 tsp baking soda

3/4 tsp sea salt

1 1/2 cups flaked coconut

Wet Ingredients:

1/3 cup + 2 tbsp smooth peanut butter

2 tbsp vegan margarine

1 cup granulated sugar

3 tbsp flaxseed meal mixed with 4 tbsp water

1 tsp vanilla extract

Topping:

1/2 cup coconut flaked, toasted (to toast, simply place in oven in single layer on cookie sheet at 375 °F, until golden brown, about 5-7 minutes.)

Preheat oven to 350 °F.

In large electric mixing bowl, mix together the dry ingredients using a whisk until well combined.

In separate medium sized bowl, cream together peanut butter, margarine and sugar until smooth. Add in prepared flaxseed meal and vanilla and stir well.

Add wet ingredients to dry ingredients and mix until clumpy. The dough will be slightly dry, but you’ll be able to pack it into a clump, typical of peanut butter or oatmeal cookie dough.

Drop by rounded tablespoons onto ungreased cookie sheet about 2 inches apart. Press down with fork and top with toasted coconut.

Bake 9-11 minutes. Let cool at least 20 minutes before transferring to wire rack to cool completely.

25 Days of Cookies: Day 14

2011-12-14T08:39:00.000-08:00

I have never had fruitcake. Not once. I’m not entirely sure if anyone even eats it… yet it seems to resemble the Holidays. Apparently, those colorful little candies are candied pineapple and cherries, mixed with dates. Who knew!

Fruitcake Bars Recipe

3/4 Cup Vega Butter, Softened
1 And 3/4 Cups Brown Sugar (I Used Light)
6 Teaspoons Ener-G Egg Replacer Powder
12 Tablespoons Lukewarm Water
1 Tablespoon Vanilla Extract
1 And 1/2 Cups All Purpose Flour
3 Cups Walnuts, Chopped
1 And 3/4 Cups Candied Pineapple, Chopped Into Bite Size Pieces
1 And 3/4 Cups Candied Cherries, Halved
2 Cups Pitted Dates, Diced Into Small Pieces

Procedure:

Preheat oven at 325F/160C for 15 minutes. Grease a 15×10 inch pan (jelly roll pan) either with shortening or non-stick cooking spray and set aside. Blend the egg replacer powder and lukewarm water in a mixer until it’s frothy and keep it aside.

In a large bowl cream together the butter and sugar until it’s light and fluffy. Add the egg substitute mixture to the creamed butter in small additions and beating well after each addition.
Stir in vanilla. Add in the flour and chopped nuts and combine it well with a rubber spatula.
Spread the dough onto the prepared pan. Sprinkle the candied pineapple, cherries and diced dates on the dough and press it lightly.

Bake for about 45-50 minutes or until lightly browned. I removed the pan around 47 minutes. Cool it completely on a wire rack before cutting into bars.

25 Days of Cookies: Day 13

2011-12-13T22:37:00.001-08:00

12 days until Christmas… Yup. I’m not freaking out. Noooo… not. at. all.

Recipe and Photos from Marji Beach

Vegan Cookie Pile

Ingredients:
Enough Ener-g egg replacer for 3 eggs
1/2 cup sugar
1 c chopped walnuts
1 c chopped dates
1 c flaked coconut
1 tsp. vanilla extract
1/4 tsp. almond extract

Directions:
Add to the egg replacer the sugar, walnuts, dates, coconut, vanilla extract, almond extract. Mix together.

Place mixture into casserole dish and bake at 350 for 25-30 minutes.

Let mixture cool. When mixture is cool, form into small balls and roll in powder sugar. Eat.

25 Days of Cookies: Day 12

2011-12-12T23:36:00.001-08:00

Vegan Ice Cream Sandwiches
Photos and recipe by Novel Eats
1 cup unbleached white flour (or to make it gluten-free, use gluten-free baking flour)
1/2 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons vegan butter
1/2 cup plus 1 tbsp unsweetened cocoa powder (not Dutch-process)
2/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup soy yogurt or vegan milk (if you use vegan milk, you may need to increase the flour by a tablespoon or two)
1 teaspoon vanilla extract
1 tablespoon balsamic vinegar
Sugar or Celtic sea salt, both optional

Preheat oven to 350 degrees Fahrenheit. Cover two baking sheets with parchment paper or silicone baking mats.

Mix the flour, soda, and salt together and set aside.
In another bowl, mix the cocoa with the granulated and brown sugars and set aside.
Melt the vegan butter in a medium-sized saucepan. When it is completely melted, take it off the heat and add the sugar and cocoa mixture, then stir to combine.
Then add the soy yogurt or vegan milk, vanilla extract and balsamic vinegar and stir until mixed.
Finally, add the flour mixture and stir just until it’s combined, but don’t over-mix.
Using a cookie scoop or tablespoon, drop tablespoons of the dough onto the baking sheets about 1 1/2 inches apart.

If you want your cookies to be uniformly round, instead grab a spoonful and roll it in your hands for a few seconds then place the cookie ball on the sheet. It will be more perfectly round that way.
Sprinkle lightly with your choice of vanilla sugar or Celtic sea salt (I opted for the latter on about half of the cookies), and place them in the oven.
After about five minutes, switch the pans around so that the one on top is on the bottom and the front sides are in the back. Check again in another five minutes. Be careful – depending on the type of pan you use, they can go from underdone to burned in seconds. They shouldn’t need more than 11 minutes and will look soft on top, but they’ll harden as they cool. Note that I baked these for a maximum of 10 minutes because I wanted to keep them a little on the chewy side.
Remove from the oven and transfer onto cooling racks.
Next thing I did was make a basic recipe of coconut ice cream. I also doubled this recipe, but it’s really probably not necessary. I still have some ice cream in the freezer that I didn’t use.
The ice cream was still too soft once it was done, so I stuck it in the freezer overnight. I used a metal bowl and just covered it with plastic wrap.

I then used a melon baller scoop and scooped out a generous amount of ice cream and placed it on the bottom side of a cookie. Take another similarly shaped and sized cookie and place it bottom down on top of the ice cream and press down.
You can either do one of two things:

Eat it right away, but it will definitely be more messy because it will melt fast.
Stick in your freezer for a few hours, then individually wrap each in plastic wrap and store in your freezer for up to five days.

Yum - vegan ice cream sandwich

These are fantastic, but I would definitely allow a couple of days to prepare if you are making these totally from scratch for a party, picnic or event. I thought I’d be able to make them in one day, but the ice cream really needs to be pretty well frozen to make it easy to put these babies together.

One variation I wish I had tried: blending a couple of tablespoons of peanut butter with the ice cream mixture. That would have been pretty awesome. A good excuse to make them again!

25 Days of Cookies: Day 11

2011-12-11T15:39:00.001-08:00

Where did the day go? Better yet, where did the weekend go? I have been a busy little elf hiding behind my sewing machine all weekend long. I will be posting new coasters, mug rugs and pillows in my shop in a bit… but here is Day 11’s cookie for now!

Simple Vegan Sugar Cookies

Oh what fun it is to make sugar cookies! These are an easy holiday treat to make with kids, and also a blast to make during a quiet afternoon alone.
They'll remind you of Grandma's house during a winter visit, or baking cookies in your childhood kitchen on a chilly day.
My Vegan Sugar Cookies are delicate, soft on the inside, yet have a crispy outside. These must be refrigerated for at least a few hours (even overnight) before rolling and cutting into shapes. You can't help but smile while making these cookies!

Recipe and Photos are from Aine Carlon

Ingredients:

1 cup organic plain white flour
1/2 cup (vegan) granulated sugar
1/2 cup vegan sunflower spread/soy butter
1 tsp baking powder
1 tsp vanilla extract
zest 1 lemon

Method:

Pre-heat the oven to 175 degrees celsius/345 fahrenheit.
Cream the butter and sugar in a large bowl using a spatula or an electric whisk until it is fluffy. Stir in the vanilla extract and thoroughly mix.
In a separate bowl combine the flour, baking powder and zest.
Add the flour to the creamed butter and mix until a soft dough is formed.
Shape into a log and wrap in cling film or foil and refrigerate for an hour or overnight.
Tear off small amounts of dough and shape into balls spacing them well apart on a baking sheet, as they will spread in the oven.
Bake for 15-20minutes depending on your oven. Ease them off using a palate knife – they will be a little soft still but that is fine.
Allow them to cool on a rack for at least an hour before glazing – if you are glazing – otherwise they are as lovely warm as they are cooled.
Store in an airtight container for up to a week.

25 Days of Cookies: Day 10

2011-12-10T09:52:00.001-08:00

Today’s post isn’t exactly a cookie… but who could resist the smell of homemade cinnamon rolls baking in the morning. Warm rolls smothered in cinnamon goodness and gooey icing… It is the perfect way to start your weekend!

These vegan cinnamon rolls were made by Lesley over at The Purple Carrot. Lesley and I go way back. She was one of the first blogs I started reading. Her voice and recipes have always stood out to me and she is such an inspiration to food bloggers all around.

Thanks for the wonderful recipe, Lesley!

Quick & Easy Mini Cinnamon Rolls
Makes about two dozen rolls

Ingredients:

2 cups whole wheat pastry flour
2 cups whole wheat flour
3/4 cup melted coconut oil, divided
2 teaspoon sea salt
2 tablespoon baking powder
1 1/2 cups almond milk (or other milk)
1 cup sucanat (or other sugar)
2 tablespoon cinnamon

Instructions:

Preheat oven at 450 degrees.
Combine flour, salt and baking powder.
Add 1/2 cup (rest is used later) coconut oil and all the milk, stir until stiff and then work dough with hands until soft.
Form dough into a ball and place on slightly floured surface.
Roll out into rectangle, brush on the rest of the coconut oil and then sprinkle with cinnamon and sugar.
From the long side, tightly roll up your dough. Cut into 1/2 to 1 inch rolls.
Place rolls in greased baking dish. I used a 9 x 13 glass dish, and it seemed to be a good size.
Bake for about 13 minutes. Spread on icing, and enjoy!

Notes: Makes about 24 small to medium sized cinnamon rolls. Half recipe and bake in a pie dish if you want a smaller batch.

Icing:

Mix together about a cup of powdered sugar (I used homemade sucanat powdered sugar) and 2-6 tablespoons almond milk (or milk of choice).
Pour in about a tablespoon almond milk at a time and stir. Keep adding a little more milk until you reach desired consistency. I like ours fairly thick so I don’t use much, but it’s completely whatever you prefer!
If you want it to have a little more flavor, feel free to add about a half teaspoon vanilla extract.

25 Days of Cookies: Day 9

2011-12-09T07:55:00.000-08:00

My Christmas wish list has yet to be written. I guess I could always tell Santa I want a Pony… or a doll… or some pretty pink nail polish.
But I don’t think my two bedroom condo could accommodate a pony. And… I am rather scared of dolls. But some pink nail polish would be pretty on my toes!
Actually, I have asked Santa for gym/yoga gear. I am in desperate need of a new sports bra and my poor running shoes have seen better days. However, I am really hoping for this cook book:

I adore Heidi Swanson. She is the brilliant creator of 101 Cookbooks.com. I have been reading her blog for a few years now and she never disappoints. I also have first book which has been used over and over again. She has always been my inspiration and the reason I am determined to write and publish my very own cookbook. Her style is natural, down to Earth and healthy. Her photos are always beautiful and she creates simply yet elegant recipes. If you have not heard of her, which I am sure you all have, please visit her blog. She will amaze you.

Recipe and photo by 101 Cookbooks

Peanut Butter Cookies

Spelt flour bakes into a slightly darker cookie (photo), whole wheat pastry flour is slightly blonder - more traditional in appearance in the end. Finish the cookies with chopped nuts or a sprinkling of flaky salt. I'd also recommend seeking out a peanut butter that is well combined, and not super-oily (extra slick) looking - to avoid problems with the cookie batter.

2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 cup organic, chunky natural peanut butter
1 cup maple syrup
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract

Preheat oven to 350F degrees. Place racks in the top third.

In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It's a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step. Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.

Make 2 - 3 dozen cookies.

25 Days of Cookies: Day 8

2011-12-08T09:32:00.001-08:00

Vegan Carrot Cake Cookies – these cookies are healthy, moist and full of carrot goodness!

Vegan Carrot Cake Cookies
Pictures and Recipe by The Baking Stone
Makes 2 dozen.

Ingredients

1 cup white whole wheat or whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon sea salt

1 cup quick cooking oats (rolled works too)

1/2 cup walnuts, toasted

1 cup shredded carrots

1/2 cup unsweetened coconut

1/2 cup pure maple syrup

1/2 cup coconut oil, warmed

Directions

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.

Start heating the coconut oil over medium low heat on the stove. In a large bowl, sift together the whole wheat flour, baking powder and salt. Whisk in the oats. Add the grated carrots, chopped walnuts and coconut and stir together.

Once the coconut oil is melted, add the maple syrup and stir to combine. Pour the wet ingredients into the dry and mix until combined. Drop teaspoons of dough onto the cookie sheet and use your fingers to flatten the dough, not completely, just until the top is even.

Bake for 10 minutes. I definitely didn’t want to over bake these and 10 minutes was perfect. They are delicious warm or cold. Enjoy!

25 Days of Cookies: Day 7

2011-12-07T08:48:00.001-08:00

This post is dedicated to my Grandmother.

She always has an assortment of cookies on hand around the Holidays; jam thumbprints included. Funny thing was that when I was little I wouldn’t touch them. Nope. Not even a little nibble. I was not a fan of jam/jelly as a kid. Which also meant no PB & J’s for me - I was a honey girl.

However, I adore jam thumb print cookies today! Jordan has a lot of fun making the “thumbprint”. He thinks I am letting him play with his food…

So thank you Grandma… for not giving up on your thumbprint goodness. They are adorably sweet… just like you!

Strawberry Walnut Thumbprint Cookies

The combination of aromatic almond extract and strawberry jam is a match made in heaven. What I really love about these vegan Thumbprints is the texture from the pecans and walnuts. Of course, the fruity, gooey middle is impossible to resist!

Recipe and pictures from Oh She Glows

Yield: 14-16 cookies.

Ingredients:

3/4 cup + 2/3 cup stone-ground kamut flour* see flour note below
1/2 cup walnuts, finely crushed or processed in food processor
3 tbsp sugar
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1/4 cup + 1 tbsp pure maple syrup
2 tbsp brown rice syrup
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1/4 cup coconut oil, melted
3 tbsp almond milk
Approx 1/3 cup strawberry jam
1/2 cup pecans, crushed or processed

Directions: Preheat the oven to 350F. Line a baking sheet with parchment or non-stick mat.

In a large bowl combine the flour, crushed walnuts, sugar, baking powder, cinnamon, and salt and whisk until combined.

In a separate bowl, combine the wet ingredients: maple syrup, melted coconut oil, vanilla, almond extract, brown rice syrup, and almond milk. Stir well.

Add wet mixture to dry mixture and stir until just combined.

Roll the dough into balls. Now very lightly dip your fingers in a cup of water, tap off excess, and then roll the ball in your wet fingers. Now roll the ball in the crushed/processed pecans. This little bit of water helps the pecans stick to the ball. Now place the ball that is now covered in crushed pecans onto the baking sheet.

With your thumb and finger press a large well (approximately 3/4 inch in diameter) into the center of each ball (but don’t go all the way through!) and shape it with your fingers, pinching the edges as you go around. Fix any cracks that may form in the dough with your fingers.

Fill the hole with a generous amount of jam- about 1/2-1 tsp. Place cookies about 1 inch apart.

Bake in the oven at 350F for 17-18 minutes. The cookies should be slightly firm to touch. Cool for about 15 minutes on the baking sheet. Now, chill in the fridge for about 30 minutes before serving. My favourite way to eat them is cold, straight from the fridge as the flavours seem to pop more! The cookies are also really good from the freezer too.

Flour Notes: I tried various flours and the stone-ground kamut was superior in texture and taste. Kamut flour yields a dense, almost caramel-like interior. I also tried 3/4 cup white flour and 2/3 cup whole wheat flour and the result was cake-like so it was not my favourite. I also tried whole wheat pastry flour and this was a huge flop. The cookie was very wet, spread out too much, and didn’t set so I do not suggest subbing in WWPF in this recipe unless you are willing to undergo a few trials and adjust the liquid amount. All in all, if you want the best outcome, use stone-ground kamut flour. You may be able to sub in all-purpose for the Kamut, but I am not sure if the flour amount would need to be adjusted or not.

25 Days of Cookies: Day 6

2011-12-06T08:46:00.001-08:00

I admit – I am a sucker for raisin oatmeal cookies. The chewy oats, soft raisins and the hint of cinnamon… perfect with tea! When I found this recipe that calls for cranberries instead of raisins, well I was sold!

Note: You MUST add the pecans!

Vegan Oatmeal Cranberry Cookies Recipe
Recipe from egglesscooking.com
Yields: 40 cookies

Can vegan cookies taste as good as regular cookies? Yes! of course! Try these vegan oatmeal cranberry cookies and you are in for a surprise.

Ingredients:

3/4 cup Vegan Margarine (I used Becel Vegan Spread)
1/3 cup Granulated Sugar
3/4 cup Brown Sugar (I used dark brown)
1 teaspoon Vanilla Extract
1/2 cup Non Dairy Milk (I used almond milk)
1 cup Flour ( I used whole wheat flour)
1/2 teaspoon Baking Soda
3/4 teaspoon Ground All Spice
3 cups Quick Cooking Oats
1 cup Dried Cranberries
1 cup Chopped Pecans (optional, but I would recommend using)

Procedure:

Preheat oven to 350F/180C for 15 minutes.
Cream together the margarine and sugars until smooth. Beat in the vanilla and milk.
Add the flour, baking soda and spice; mix well.
Stir in the oats, cranberries and pecans.
Spoon tablespoonful of dough on ungreased cookies sheets (see My Notes) and bake between 12-15 minutes or until done. I baked 20 cookies at a time on a big cookie sheet. If you are using 2 sheets at once, shift cookie sheets halfway through baking.
Remove the baking sheets from the oven and stand the cookies on the sheet itself for 2-3 minutes before transferring it to the cooling rack and let it cool completely.

25 Days of Cookies: Day 5

2011-12-05T09:38:00.000-08:00

Vegan Thin Mintz – Yes! Finally! Thank You!

What could be a better combination than mint+chocolate? You are right: Absolutely NOTHING!

Thin Mintz ~ Vegan & Gluten Free
Pictures and recipe by Manifest Vegan

Ingredients:

3/4 cup vegan margarine, cold
1/4 tsp peppermint oil or 1 1/2-2 tsp pure peppermint extract
1 cup organic sugar
1 cup sorghum flour
3/4 cup cocoa powder
1/2 cup potato starch
1 tsp xanthan gum
1/4 tsp baking soda
1/8 of a cup almond milk
2 cups vegan chocolate chips

Directions:

Cream together margarine, peppermint oil or extract and sugar together until creamy and smooth.
In separate bowl, sift together sorghum flour, cocoa powder, potato starch, xanthan gum and baking soda. Use your hands to thoroughly get all of the lumps out so that the flours are very well mixed with no clumps of cocoa powder remaining.

Gradually add flours to margarine/sugar mixture until crumbly. Continue mixing while adding in the almond milk. The dough will seize up and become stiff. Make sure all flour is well incorporated and knead briefly. Press into a disk, wrap loosely with saran wrap or wax paper and chill in freezer for about 15 minutes.

Preheat your oven to 350 °F.

Divide dough in half and pinch off sections to make about 3/4″ round balls.

Flatten dough ball between your palms and shape gently to form a flat cookie… like a thin mint. (The warmer the dough gets, the easier it is to work with. Don’t let it get too warm, though.)

Place onto a parchment paper covered cookie sheet (or silpat mat) about 1 inch apart until cookie sheet is covered.

I found it handy to get it mostly into a flat patty in my palm, and then place on my parchment and flatten it even more with the bottom of a glass or a spoon.

They should look like this before flattening them a second time:

These are “thin” mints, so you want them to be about a 1/4 to 1/5 of an inch (5-8mm) thick. You know, thin. :) The thinner you make ‘em, the crispier they get… which is exactly what you want.

Bake the first tray for 16 minutes, and then remove from oven and let cool.

Repeat with second half of dough and bake for the same amount of time.

Allow both trays of cookies to cool completely.

To coat the cookies:

Melt chocolate chips in double boiler over medium low heat until chocolate is super smooth. Dip one side of the cookie into the chocolate and then carefully spread the chocolate into a thin layer over the entire cookie. Wearing food grade gloves while doing this is very helpful, ’cause then you can just use your fingers to spread it around. A silicon pastry brush is also useful… just try and get a thin layer of chocolate spread onto the cookies. Be sure to coat the bottom and sides too, and then gently place on a silicon mat or wax paper to firm up.

Leave at room temperature until chocolate hardens.

Go crazy over gluten free vegan thin mints!

25 Days of Cookies: Day 4

2011-12-04T10:11:00.000-08:00

I want snow.

I grew up in the woods; about 20 miles from any town and our cabin was closer to a ski resort than to any grocery store. And that meant only one thing in the winter: SNOW. I remember waking up to get ready for school (5 o'clock AM, mind you) and it was not uncommon to see a foot or more fresh new powder on the ground. School was still on time and ALL of the busses were still on route. We were accustomed to this kind of weather. In fact, it was abnormal for us NOT to see snow during the winter months. Everyone drove 4 wheel drives (I am a Subaru girl for life!), knew how to work industrial sized snow blowers and never felt claustrophobic when our windows were buried with snow that fell from the roof. You could say I grew up in a Winter Wonderland!

That was in Eastern Washington – the Cascade Mountains. I now reside in Western Washington – the Puget Sound in the Seattle area where we see one flake of snow and the entire city is shuts down, schools are closed and drivers completely loose their ability to drive sane and safe. The only good thing about living in Seattle during the winter: I’m able to stay home, all curled up with a blanket and enjoy the snow with a cup of coffee. Bliss.

Did you grow up with snow?

If, and when, you are snowed in I encourage you all to make a batch of these Vegan Crunchy Chocolate Peanut Butter Cookies! Chocolate + Peanut Butter = Heaven!

Vegan Chunky Chocolate Peanut Butter Cookies
makes about 16 cookies
recipe and photos from Eat Live Run

Ingredients:

1 cup spelt flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup cocoa
1/4 cup maple syrup
1/4 cup canola oil
2 T peanut butter
1/4 cup roasted peanuts
1/4 cup chocolate chips

Directions:

Preheat oven to 350 degrees.

Sift together your spelt flour, cocoa powder, baking powder, baking soda and salt. Add sugar and stir to combine. It’s important you sift when you use spelt flour because it’s a bit denser than other flours and you don’t want rock-cookies.

In another bowl, whisk together the maple syrup, canola oil and peanut butter. Pour into dry ingredients and add the peanuts and chocolate chips.

Scoop into small balls and place on a lined cookie sheet, pressing down gently. Bake for 10-12 minutes then cool on the baking sheet for 10 more minutes.

Time:

30 minutes

25 Days of Cookies: Day 3

2011-12-03T07:49:00.000-08:00

Vegan Snickerdoodles – They have my heart. Hell, roll a rock in cinnamon and sugar and I would probably eat it…

Vegan Snickerdoodles
Makes about 18 Cookies
Photos and recipe courtesy of YumYumVegan

1 Cup Sugar
1/2 Cup Earth Balance
1 tsp Vanilla Extract
1 Prepared Ener-g Egg-Replacer Egg
1 1/2 Cups Flour
1/4 tsp Cream of Tartar
1/4 tsp Baking Soda

Cinnamon Sugar, for rolling

Cream sugar, Earth Balance, and vanilla extract together. Prepare the Ener-G Egg by following the package instructions (1 1/2 tsp powder whisked with 2 Tbs hot water until foamy), and add it to the Earth Balance and sugar mixture. Whip (or whisk) it all up until it’s light a fluffy, like so:

Whisk the dry ingredients together. Add 2/3 of the dry ingredients to the whipped mixture and whip until combined. Add in the remaining flour and mix by hand. Cover the dough with plastic wrap and refrigerate for 1 hour.

Preheat oven to 375º F.

When the dough is chilled, line a cookie sheet with parchment paper. Using a #40 ice cream scoop, make balls of dough (each ball will be made with 2 Tbs of dough, if you don’t have a #40 scoop). Roll each ball in cinnamon sugar.

Now time to squish them! Using a fork (or whatever you want), squish the dough out into cookie shapes.

Bake at 375º F for 10 minutes for chewy cookies, 12 minutes for crunchy. Remove from oven and let sit for 30 seconds. They’ll be very soft when they come out of the oven, but that’s just fine! Gently remove cookies from the baking sheet and let cool for a few minutes on a wire rack before serving.

25 Days of Cookies: Day 2

2011-12-02T07:29:00.000-08:00

I am an only child. While I wished at times I had a brother or sister to play with, I felt very blessed to have my parents all to myself. I was treated like an individual, older than I was. No kids table talk, no sharing, no baby sitting… and while I knew Christmas wasn’t all about the gifts, I did pretty well on Christmas morning.

My most memorable Christmas morning gift was my NES (Nintendo Entertainment System). I was killing Bowser by the age of 8 and I still love video games today. And yes, I still have my NES system and yes, it still works! What can I say: I’m a nerdy gamer and a Nintendo fan for life! My favorite game: Zelda. Oh, I do love me some Zelda!

What was your most memorable Christmas morning gift?

Almond Chocolate Chip Cookies: These beauties are vegan, gluten free and mighty tasty! They are chewy and filled with almond chocolaty goodness!

ALMOND- CHOCOLATE CHIP COOKIES
[vegan and gluten-free]
Recipe and pictures from Kitchen Grrrrls

1 cup almond flour (we just ground up some whole almonds-nothing special)
1/4 tsp. baking soda
1/8 tsp. salt
2 Tbsp. canola oil
2 Tbsp. agave nectar
1/2 tsp. vanilla extract
1/4 cup vegan semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpat mats

2. In a medium bowl, whisk together almond flour, baking soda and salt. In a small bowl, whisk together oil, agave and vanilla. Pour wet mixture into dry and stir until blended. Stir in chocolate chips.

3. Drop dough by level teaspoonful (literally- a teaspoon!) onto baking sheet, 2 inches apart. Bake 7 to 8 minutes. Let cool 5 minutes before removing to a rack to cool completely.

Yield: 24 little cookies

25 Days of Cookies: Day 1

2011-12-01T07:02:00.000-08:00

December 1st. Hot chocolate, sweet treats, sledding, Elf, Holiday décor, gatherings with family and friends, cozy nights by the fire, Bing Crosby and jolly Santa Clause. Standing in front of a frosty window and drawing little smiley faces or hearts with your warm finger tip… it’s time to embrace the warm spirit of the season and share your love with the ones who mean the most. Remember, it’s not about the receiving, it’s the giving. Take a moment this month the let the ones dear to your heart that you love them. And if you cannot make new memories, cherish the ones that already exist.

For the next 25 days, I am going to be counting down with a new cookie recipe everyday. So go pre-heat your oven, synch up your apron and get baking!

Gingerbread Men : how fitting! Oh gingerbread, how I love thee! With your chewy texture and molasses perfection… run little man, run!

Photo courtesy of http://www.ildiariogastronomico.com/

Vegan Gingerbread Cut-Out Cookies
Makes about 16 cookies (depending on the size of your cutters)
Recipe courtesy of The Post Punk Kitchen

1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soymilk

2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger

Directions
In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.

Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.

On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes.

Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

Photo courtesy of Pickle

With love

2011-11-30T10:11:00.001-08:00

Sometimes life is funny. Sometimes life is confusing. Sometimes life is wonderful. And sometimes it can hurt. While I like to think I have all the answers to my life, I am reminded that I am on a journey… learning as I go. Learning means making mistakes, finding a new and improved path to walk down and hoping everything will be alright in the end. While I may not be open to share everything, let me just say life has not been as rosy as I would like it to be. If you know me in real life I am bubbly, out going and I always have a smile on my face. Friends tell me my laugh is contagious and my smile can light up a room. I try to keep a positive mindset because I know deep inside life will always work out, one way or another.

And when your life seems dark and low and you feel like you are alone; you’re not. There is always someone out there thinking of you, loving you, missing you.

If you want something so much, then go get it. Do whatever it takes. YOU do have the power to make your life the way you want it to be.

Saturday Morning Pictures

2011-11-26T10:06:00.001-08:00

+Hand Sewing+

Hand embroidering a vintage kitty wedding – this is a very rare pattern from the 60’s. One of my most treasured patterns. Hand embroidery is so relaxing; especially with a hot cup of coffee.

+Playing in the leaves+

+Making Wreaths+

+Eating Cobbler+

+This is one of my favorite videos+
My life as an introvert

+I love this song – the first time I listened to it it brought tears to my eyes. How I wish I could view the world through this camera lens+

I hope each and every one of you had a fantastic Thanksgiving.

XxOo

Giving Thanks

2011-11-24T15:12:00.001-08:00

Happy Thanksgiving to all of you!

Because everyone needs a little sun in their life

2011-11-18T23:29:00.001-08:00

Sunshine Sign

Sunshine and Apple Sign

Inspirational Screen Prints

Just a little juice

2011-11-16T11:20:00.000-08:00

Fresh cantaloupe and beet juice

Carrot and grapefruit juice

Apple ginger kale juice

ABC Juice

Gingered Watermelon Juice

Refresh Juice

Pomegranate Juice

Carrot Apple Juice

Vibrant green ginger tonic

sitting here… thinking

2011-11-15T21:18:00.001-08:00

Because when there is love… there is ALWAYS a way.

Because you have moves like jagger

ToFurkey Day 2

2011-11-11T18:26:00.001-08:00

In the short 24 hours since I posted my first ToFurkey Round Up post, I have decided that I am going to tackle my first homemade tofurkey and/or seitan meat recipe.

Homemade Tofurkey with Brown Rice Stuffing by Chow

Homemade Tofurkey by The Vegan Ronin

Homemade Seitan Tofurkey by VegLite

Holiday Roast by Weekly Vegan Menu

Seitan Post Roast by No Face Plate

Learn how to make Seitan here.

Yup.

I’m pretty darn excited!

ToFurkey Day 1

2011-11-10T23:05:00.001-08:00

I have never eaten Tofurkey. But it is definitely on my bucket list!

I don’t think there is ever enough inspiration when it comes to Holiday dishes and recipes. Whether you are feeding a small family or an entire houseful, food should be cooked with love and enjoyed by all. I receive many emails this time of year asking how to deal with families who do not eat clean or practice in veggie living. I always say the same thing: DON’T STRESS! Just enjoy yourself! And when in doubt, bring a dish or two that you love and be sure to share with others!

With so many mouthwatering recipes, I am planning on doing a series of recipe roundups. Hopefully it will inspire you to cook, create and share!

Sourdough stuffing with Mushrooms, Apples and Sage by Two Peas and Their Pod

Roasted Maple Cinnamon Chickpeas And Squash by The Wannabe Chef

Quinoa with Leeks and Herbs by A Couple Cooks

Roasted Butternut Squash with Avocado and Cilantro Vinaigrette by Food Fitness Fresh Air

Tart Cranberry Sauce by The Food Lovers

Holiday Soup by Oh She Glows

Raw Pie by Nature Insider

Vegan Pumpkin Pie by Healthy. Happy. Life.

Vegan Berry Cobbler

2011-11-08T21:12:00.001-08:00

Ingredients:

For crust

1/2 cup vegan, non dairy butter
3/4 cup raw sugar
3/4 cup unbleached white flour
3/4 cup whole wheat flour
1 tablespoon pure vanilla extract
1/4 teaspoon sea salt
3 teaspoons aluminum free baking powder
1/2 cup non dairy milk of your choice

For berries

1 1/2 cup frozen or fresh berries, I used a mixture of raspberries-blueberries-blackberries
1/3 cup raw sugar
1/2 cup non dairy milk

Directions:

Preheat oven to 375 degrees F. Spray an 8 X 8 glass baking dish with cooking spray.
Cream together butter and 1/2 cup of sugar. Add vanilla, baking powder, and salt. Then add half of the flour, half of the milk, rest of the flour and then the rest of the milk. Beat until smooth.
Add batter to the dish. Then scoop berries on top of the batter. Sprinkle the remaining 1/4 cup of sugar on top of the berries. Slowly pour 1/2 cup milk over the berries.
Bake for 45 – 50 minutes, or until crust is a medium dark golden brown.

Serve with your favorite non-dairy vanilla ice cream and a hot cup of coffee. Perfection.

Greens for Breakfast

2011-11-07T09:18:00.000-08:00

Because some recipes need to be visited over and over.

As much as I love drinking my greens for breakfast, I happen to love waking up and sautéing onions, red bell peppers, garlic and kale for a change. And as the weather is starting to turn chilly I am craving the comfort of warm food.

1 tablespoon olive oil
1/2 cup yellow onion, chopped
1/4 cup red bell pepper, chopped
2 cloves of garlic, finely minced
3 large stalks of kale, washed and ripped into bite size pieces (discard stalk)
salt and pepper to taste

In a medium skillet, heat oil on medium heat. Add onions, red bell pepper, garlic and a pinch of salt. Sauté for 4 minutes, or until onions have softened. Add washed kale and another pinch of salt and ground pepper. (I leave water on the leaves as this helps steam the kale and lets it become soft)
Reduce heat to medium-low, cover and let cook for 5 minutes, or until kale has softened. Check often to make sure the onions are not burning – you can always add a few spoonful's of water if more moisture is needed.
Serve with rustic toast, top with hot sauce and enjoy!

Sweet Potatoes with Onion and Garlic

2011-11-05T22:58:00.001-07:00

I keep telling myself that I was born in the wrong era. Or maybe I need to start living in the country again. Either way, I have always been a fan of simple and rustic meals. Meals that require limited ingredients and are very comforting and soul mending. Meals that are also easy on the pocket book yet create memories that last a lifetime.

For this dish I took sweet potatoes and roasted them with yellow onion, garlic, a splash of pure maple syrup and fresh sea salt and ground black pepper. Simple. Yet the taste was addicting and I couldn’t stop from taking my fork and hovering over the baking pan nibbling all night long.

3 medium/large sweet potatoes, peeled and cut into large bite size pieces
1 large yellow onion, chopped
1 head of garlic, peeled and cloves kept whole (about 10-12)
olive oil, about 2-3 tablespoons
2 tablespoons of pure maple syrup
salt and pepper to taste
I also added dried dill to garnish

In a baking pan, add all ingredients and toss together. Cover with foil and bake in a 425 degree pre-heated oven for 25-30 minutes (OR until potatoes are fork tender).

This dish can be a main course or a wonderful side for Holiday meals. I am planning on making this dish for Thanksgiving. For the pictures, I paired it with a rustic brown and wild rice combo.

Vegan Lavender Scones

2011-09-05T10:38:00.001-07:00

2 cups flour – I used 1 cup unbleached white and 1 cup whole wheat
pinch of salt
1 tsp baking powder
1 tsp baking soda
1/4 cup vegan butter
4 tbsp organic sugar
3 tbsp dried lavender flowers
1/2 cup non-dairy milk

Preheat oven to 425.

In a bowl sift flour, salt and baking powder. Add to your food processor. Now add the sugar, butter and lavender flours. Pulse until the mixture resembles bread crumbs.
While mixing, slowly add milk until the dough is sticky and wet.

Now there are a few ways you can back them. If you have a scone skillet you can bake them that way. If not, you can take large tablespoon’s full of dough and place them on a greased cookie sheet. Or if you have time, you can place the dough on a large piece of plastic wrap. Take the sides and wrap it tightly all while making the dough flat and even. Place in the refrigerator for a few hours, or until hard. Take out and slice into desired wedges.

Bake the scones for about 15 minutes, or until they are brown around the edges.

Serve with jam or honey.

Makes 6-8 depending on the size.

Feed your brain!

2011-09-04T07:24:00.000-07:00

Choosing the right foods to feed and nourish your brain are a fundamental element in living a healthy life. Increase your mental agility and improve your memory by choosing the right foods and helping your brain function better. Below are some great foods that help memory, strength and over all health. If you are already eating clean then you should already be feeding your brain the healthful way!

Opt for wholegrain food
Walk into a room and forget why you're there? Forget already what this article's about? Make sure you're eating a diet rich in a mix of wholegrain foods such as cereals, wheatbran, wheatgerm and wholewheat pasta. One study found that women who increased their folic acid, vitamin B12 and vitamin B6 intake showed an improvement in recalling information compared to women who were not taking a supplement.

Binge on blueberries Research from Tufts University in the United States and published in the Journal of Neuroscience suggests that blueberry extract can improve short term memory loss. Widely available, so there's no excuse!

Eat more tomatoes

There is good evidence to suggest that lycopene, a powerful antioxidant found in tomatoes, could help protect against the kind of free radical damage to cells which occurs in the development of dementia, particularly Alzheimer's.

Add vitality with vitamins
Folic acid and vitamin B12 help prevent homocysteine from building up in the body - levels of which have been found to be higher in people who have Alzheimer's.
Fortified cereals are a great source of B12 and also contain complex carbohydrates which release energy over a long period and will keep you more mentally alert throughout the day.

Get a blackcurrant boost
Vitamin C has long been thought to have the power to increase mental agility. One of the best sources of this vital vitamin is blackcurrants.

Pick up pumpkin seeds
Just a handful a day is all you need to get your recommended daily amount of zinc, vital for enhancing memory and thinking skills.

Bet on broccoli A great source of vitamin K, which is known to enhance cognitive function and improve brainpower.

Sprinkle on sage
Sage has long had a reputation for improving memory and although most studies focus on sage as an essential oil, it could be worth adding fresh sage to your diet, too.

Go nuts
A study published in the American Journal of Epidemiology suggests that a good intake of vitamin E might help to prevent poor memory. Nuts are a great source of vitamin E along with leafy green vegetables, seeds, eggs, brown rice and wholegrains.

Brainpower supplements
Two supplements are causing excitement within the medical world. The first Eye Q, a blend of high grade marine fish oil and evening primrose oil, is thought to boost brainpower in children. A study by Durham County Council and Mansfield College, Oxford, concluded that 40 per cent of the children sampled improved both their reading skills and attention spans when taking the supplements.

The second is called Ethos Endymion, which contains L-Carnosine, a strong antioxidant which appears to have dramatic results for a number of conditions: cataracts, improving skin tone, speeding up wound healing, and protecting the brain from plaque formation that may lead to senility and Alzheimer's. L-Carnosine is found in chicken and lean red meat so this powder supplement could be especially useful for veggies

Article found on GoodFood

Vegan Joyful Coconut Muffins

2011-09-03T02:57:00.001-07:00

I’ve been thinking… thinking about coconut. Chocolate. And almonds.

Can you tell?

These muffins are moist, light and not overly sweet. If you don’t have coconut oil… then I suggest you purchase a jar. It’s the key ingredient that makes these muffins what they are!

Ingredients:

2 1/2 cup whole wheat flour, or white unbleached
1/2 cup coconut oil
1 cup strong espresso
1/2 cup soy or almond milk
1 cup sugar
½ cup cocoa
½ cup sliced slivered almonds
1/4 cup toasted coconut + extra for the tops (2 heaping tablespoons)
1 tsp baking soda
1tsp baking powder
¼ tsp salt

Preheat oven to 355 degrees.

Mix oil and sugar until combined and creamed. Add coffee, milk and vanilla and mix until combined.

Next add the dry ingredients until everything is combined, stirring the coconut and almonds in last.
The batter may be a little wet but that's ok - it will bake to perfection!

Spoon into a greased muffin tin. Sprinkle with remaining coconut. Bake for 20 minutes or until you insert a toothpick and it comes out clean.

Tomato Basil Avocado Toast

2011-08-29T12:53:00.000-07:00

I often find myself creating dishes around simple ideas, and the results are beautiful and scrumptious. Take toast, for example. A simple canvas that has endless possibilities. I am a huge fan of toast and avocado with some sea salt and pepper. However, when I purchased grape tomatoes and a huge bag of fresh basil an idea sparked.

One of my favorite flavor combinations is basil, tomato and salt. I took this obsession and added even more obsessions to that: creamy avocado and spicy red onion. All atop a toasted piece of sprouted toast. Magic.

1 piece sprouted toast
1/4 – 1/2 avocado
4 – 5 large basil leaves (enough to cover the piece of bread)
8 grape tomatoes, sliced in half
small handful of red onion, chopped small
salt and pepper to taste
small drizzle of extra virgin olive oil

Layer ingredients on the toast. Eat and enjoy. Simple.

You could use the same recipe and use French baguette rounds for appetizers.

Zucchini & Carrot Pancakes

2011-08-27T22:26:00.001-07:00

I recently discovered this little blog called Seattle Seedling. Stacy, who is an urban farmer, writes about her life as a Seattlite but living a life not common in the city. Her little city home is complete with gardens, chickens, positive energy and good karma. She eats from the Earth and understands how to live off the grid as much as possible. She also has a compassionate soul. She has started a separate garden where all of the produce grown is donated to local food banks. How amazing is that?! I encourage you all to take a few minutes to visit her darling blog… urban farm living is doable and easier than you may think!

I saw her recipe of zucchini pancakes and I knew I had to make them for myself. They are crisp, light and full of hearty flavor and texture. I used her basic recipe but added a few more ingredients. Why can I never keep a recipe simple? These vegetable cakes reminded me of latkes, which I love. Enjoy!

2 large organic carrots, grated
1 medium zucchini (about 8 inches long), grated
1/2 cup chopped yellow onion
2 large cloves of garlic, diced
handful of basil leaves, chopped or torn into thin ribbons
1 tablespoon of coconut oil (or olive oil)
1/3 + extra white, unbleached flour (feel free to use gluten free flour or whole wheat flour)
1 tablespoon dried dill
salt and pepper to taste

Grate carrot and zucchini in a large bowl. Take a clean towel and place mixture on the towel and wring extra moisture out. Place back in the bowel.
Add the remaining ingredients, MINUS the coconut oil, and only 1/3 cup flour. Mix with your hands until you can make a ball and it will not fall apart. You may have to add more flour to achieve the desired consistency. On a separate plate, sprinkle some flour with some salt and pepper – this is for dredging the mixture.

In a large skillet, add coconut oil and heat on medium heat. Let warm up for a minute. Take the mixture and divide it into fourths. Take one serving of the mixture, roll it into a ball and roll into the flour mixture on the plate. Carefully place into the skillet, flattening until your desired size and thickness. Do this for all 4 servings. Let cook for 8-10 minutes on each side. You may have to add more oil when you flip. Make sure they do not burn.

Simple and delicious!

I was searching for a good condiment to dip in. Although, these are so full of flavor that they really do not need anything. But alas, I was still searching. I tried ketchup (no go), hot sauce (pretty good), hummus (getting better!) but nothing was cutting it. Until I remember Stacy mentioning that she sometimes heated them up for breakfast and topped them with maple syrup.

Bingo.

The sweet and savory combination was so amazing! Because the coconut oil definitely added to the sweetness, I am not sure it would have the same flavor profile if you used olive oil, but I would still give it a try. Maple syrup is pretty amazing on anything.

The Mighty Avocado

2011-08-21T08:15:00.001-07:00

Avocados need more love. Sure they are a little heavy on the bottom… but I have never been one to pass judgment. Avocados are a staple in my kitchen. I usually buy a green avocado and stick him (or her) next to my bananas to ripen. By the time I finish the ripe one I have in the fridge, the new one is ready for me to use, eat and enjoy.

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

Avocado: I adore you. Plain and simple. Well, maybe with a pinch of salt and pepper.

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Fresh Corn and Avocado Chowder – by Veggie 101

Avocado, Tomato and Onion Salad – by foodiecrush

ALT (avocado, lettuce & tomato) – by Sweet Potato Chronicles

Creamy Avocado Pesto – by Natural Noshing

Black Quinoa Salad – by Two Peas and Their Pod

Black Bean Stuffed Avocados – by isn’t everything in the kitchen trial and error?

Avocado Chocolate Pudding – by NeverHome Maker

Avocado, Cantaloupe and Cashew Salad – by mowieliscious

It’s a Wrap! Recipe Swap

2011-08-16T08:43:00.000-07:00

Wraps are the best – portable, healthy and so delicious!

Collard Green Wrap by Healthy Exposures

Curried Quinoa Wrap by Healthy. Happy. Life

Zucchini Basil Wrap by Rawmazing

5 Spice Lettuce Cups by Melomeals

Vegan Breakfast Wrap by Food Fitness FresAir

Garden Veggie Wrap by This Homemade Life

Eggplant and Hummus Wrap by Veggie 101

Quinoa and Black Bean Lettuce Wraps by Keep Your Diet Real

Why I Am Vegan – Guest Post

2011-08-14T20:02:00.001-07:00

So a while back I posted a note on my facebook page asking if any vegans would like to share their story on how they became vegan. I feel that when people think about making the change they are suddenly overwhelmed by the decision and feel lost or alone. Martha sent me her inspirational story about a week back and I am just now getting around to posting it. By they way, I met Martha at the showing of Forks Over Knives in Seattle. She was my first blogger sighting! She is lovely in person and such a sweet person. She also writes a blog titled Almost Vegan. Thanks again, Martha!

_____________________________________________________________________________

Write a brief description introducing yourself:

Hi! So...to keep it brief... I am 31-years-old, mother to an amazing 2-year-old boy, enthusiastic wife, and part-time 2nd grade teacher. I love to run, cook, blog, travel, and spend time with my family and friends.

When did you become vegan/vegetarian?

Currently, I eat a clean, vegan diet, except for fish, which I usually eat once a week. By clean (since there seem to be varying definitions) I mean mostly organic fruits, veggies, legumes, whole grains, nuts, seeds, etc... I don't eat processed food or refined sugar. I do eat some gluten, although I try not to rely on it as a basis for meals. This was a slow progression, which began when my son was around 6-months-old. At that point, I read some books and I began to agree that dairy wasn't really meant for humans. I began to find substitutions for cheese and milk, like extra avocado on my tacos or coconut creamer in my coffee. The results were truly amazing! Just 3 months after quitting dairy, my skin cleared up and I weighed 5 pounds less than I had EVER weighed in my adult life, which was astounding to me (this was less than a year after having a baby!). Growing up in a family that ate 'healthy,' I had always been baffled at why I couldn't lose weight. My mom had done a great job of feeding us whole grains, lots of fruits and vegetables and low sugar/processed foods, but the meat and dairy were always considered important sources of protein and calcium, so we were sure to eat them everyday. I tried all of the fad diets, exercised and the only thing that had ever worked was Xenadrine (with ephedrine in it), which I later discovered was extremely dangerous and definitely couldn't be ongoing. Despite everything I tried, I always stayed around 12 pounds heavier than I am today...and I accepted it as the place I would most likely stay. So to answer the question, officially, I have been a 'pesca-vegan (did I just make that term up?)' for almost 8 months, and I couldn't be happier!

What were the determining factors for this change in diet and living?

There's something about having a baby that makes you savor life. When I had Ethan, I wanted to make sure I could be there for him, as a role model, a healthy/balanced parent, and a guide. Like most parents, I wanted to give him every opportunity possible. At about 6-months old, Ethan was really getting into solid foods and it just made me think 'everything I feed him is going to have an effect over time.' So I started researching about organic food and made sure everything he ate was really clean. At that same point in time, I went to a routine doctor's appointment and asked to have my cholesterol drawn....my Dr. called back and asked if I had done some heavy drinking recently (I hadn't) because not only did I have slightly high cholesterol, my liver enzymes were high, which seemed bizarre considering my lifestyle. I had another test done a month later and the numbers were even higher. We had to do hepatitis tests (scared me to death), which all turned out negative.

All of this scared me at a time in my life when I was so excited to be a mom and really looking forward to the future. So I started doing the only thing I could think of to stay healthy and got into running again. It just so happened that around that time, my sister-in-law read a book and went vegan, cold turkey, right in the middle of her lunch break one day. She read Skinny Bitch and couldn't handle the horrific descriptions of how the animals that we eat are treated. She said that she wouldn't eat her cat (or drink her cat's milk), so she won't be eating any other tortured animal products either. I was skeptical, but curious, so I read the book and was convinced about dairy. So I quit dairy for the entire year, January to January, and decided to 'flirt' with vegan eating. Everyday, I chose to eat vegan until dinnertime. I ate clean, vegan, mostly raw, whole foods all day, but would add in some organic chicken, turkey or fish at dinner. It was a fabulous year, but I already knew too much and the whole meat issue was still in the back of my mind.

The quick version of the story is that I finally read The Kind Diet, by Alicia Silverstone and it really spoke to me. It's amazing how education can change your perspective and empower you. After I read the book, I just simply didn't want meat anymore. I didn't crave it, miss it or feel deprived at all. I love to cook and this change has opened up a world full of new possibilities and options because I'm not tied to 'what kind of meat will I have tonight?' That was 8 months ago and I can honestly say that I have never felt better. I am happy, energized, in-tune with my body and look forward to what I eat every day. I know that this choice is positively impacting my health, the environment, and the majority of livestock whose entire lives consist of torture. I know that I am taking care of myself which will hopefully allow me to be there for my husband and son.

Can you recall some of the struggles you had in the beginning of this transition?

I'm the kind of person who cares what other people think. Do they agree, do they disagree? That made this transition the hardest of all. When my sister-in-law stopped eating meat, I thought she was crazy, and when I stopped eating meat, I knew that's what people thought of me. I've discovered that when I tell people I'm vegan, one of two things happens: they either stop talking, or they ask why. And when I tell them why, THEN they stop talking about it. I've come to realize that, short of a couple amazing friends and family members, people just don't want to know. They don't want to know and they don't want to change, so I probably shouldn't talk about it in most situations. The reason this is so hard for me is because I feel like I've hit the jackpot. Like I've discovered this amazing secret for how to do things like prevent or even cure cancer, diabetes, heart disease, avoid getting sick, lose weight while eating delicious food all day long, clear up acne, have normal digestion and energy, and on and on and on. So naturally, I wanted to tell everyone about it, especially in the beginning. And I wanted people to get excited with me and feel as great as I do. So that was probably the greatest challenge that I faced.

I have to say, my husband has been amazing and patient. He has supported me, while still standing his ground and saying what he wants out of all of this too. He eats veggie with me a couple nights a week and has cut way back on his dairy (also with amazing results). It was still hard in the beginning and we had a few of what we like to call 'food fights,' from which I learned that I needed to back off and support his decisions too. We are in a good place now and have made it work!

As far as struggles with the food itself, I did have some issues with digestion for a couple of months once I quit meat and began replacing it with a decent amount of beans/legumes. Something that really helped me out were digestive enzymes that I bought at the health food store. However, I haven't needed them in months, so I must be over that hump!

What would be some points that you would like to make or emphasize to an individual trying to start eating vegetarian/vegan.

1.) Get educated! Read about it first! Understanding how food works for or against you will change your whole relationship with food and your body. Here are some books that have guided me along the way: Food Rules, The Omnivoire's Dilemma, In Defense of Food (all 3 by Michael Pollen), Crazy, Sexy Diet by Kris Carr, The Kind Diet by Alicia Silverstone, Skinny Bitch, THE CHINA STUDY!!! (this one has all of the cold, hard research). Sometimes I forget the reasons I care, and there's nothing like a good book to refresh my enthusiasm. The Veganist is on my nightstand, but I haven't started yet!

2.) Take it one meal at a time. Choose a meal you love, and revise it until you love the new version. If you're not sure you can do that, then throw it out and surf all of the amazing vegan blogs until you find a new recipe that is even better than the meal you ditched!

3.) Have an outlet. Find a buddy who's at least willing to try it with you for a month. I read somewhere that our taste buds reset every three weeks, so if you eat differently, you will find yourself craving different foods after a few weeks. And really, if people are willing to try all of these insane crash diets, like drinking shakes all day, then going vegan for a month should be easy and fun, right?

**a cool fact I read in The China Study: vegans burn around 16% more calories than non-vegans! Woo hoo!

4.) Yes, you will totally get enough protein. I run 20-30miles a week these days and haven't had any issues. Plus, when was the last time you heard of someone being protein deficient in the United States ? It's actually more likely for someone to overdose on protein and become sick from that.

5.) Don't be a junk food vegan. None of this will work positively if you eat potato chips all day...just sayin' :) Ditch the processed, refined junk...it won't even taste good after awhile!

What is your all time, favorite recipe to make?
(please include recipe and picture if you have one)

Although this is always evolving, I think right now it's a tie between my Chipotle Black Bean Burgers (http://almost-vegan.blogspot.com/2011_01_01_archive.html) and Amazing Veggie Pizza (http://almost-vegan.blogspot.com/2011/04/amazing-veggie-pizza.html), both which can be found on my blog Almost Vegan www.almost-vegan.blogspot.com . We eat them every week!

Anything else that you would like to add?

Thank you so much Tasha for the opportunity to share my story! Your blog is so inspiring! You rock!

Thanks again Martha! If you, my readers, would like to share your story on clean or vegan eating, email me! I would love to showcase your story!

Stay healthy!

Clean Eating: Money + Planning – Readers on the Loose!

2011-08-07T19:35:00.001-07:00

I received this email from a long time reader. We have communicated back and forth via email but I wanted to answer her question on my blog as I feel it would help others. These are very common questions relating to money and organizing. Enjoy!

Remember folks, my answers are based on my nutrition background and my personal opinion. I am not a Registered Dietician nor a Doctor, but an individual that strives for optimal health. What works for me may not always work for you.

Hi Tasha,

We were in touch once, a while back and I had a couple questions for you. I try very hard, (failing too often) to eat clean. I don't know why I struggle so much with it. It just is easier and less mindful to eat convenient boxed foods. I have two little boys, 3 and 1 and I notice that my 3 year old doesn't like meals...but snacks. I really want to start making food my priority.

I guess I have two main questions for you. One is do you find that eating lots of fruits and veggies can get expensive?

Secondly, do you know what you are going to make for meals ahead of time? For example do you have a menu for the week and do you prep those meals once a week.

I am just looking for any little tid-bits that will help me get organize and finally loose my last 10 lbs and keep my family happy and most importantly healthy.

Thanks again. Your blog is excellent and you are a great writer!

First off, you are definitely far from failing! You are trying your best at the given moment. While there may be slip ups here and there, you are still doing better then you were before. Try to look at the positive side of things, jump back on your feet and keep moving forward!

One is do you find that eating lots of fruits and veggies can get expensive? Yes and no. I eat mostly raw fruits and vegetables so there is not a need for me to buy anything else. However, Jordan needs to eat more than just fruits and vegetables; whole wheat pastas, coconut yogurt, crackers, etc. I also try to buy what is in season. This helps on price and gives me produce that tastes the freshest. One of my favorite things to do is make a trip to the local farmers markets. I do find that some can be more expensive than the grocery store BUT I am all about supporting local farmers and their business. Plus, their produce ALWAYS tastes amazing!

My advice is buy only a few items at a time. If you need to make another trip to the store then you can do that. I would rather see my produce not go to waste and over buying can lead to that. Also, be sure to properly store your produce; fruit with the fruit and vegetables with vegetables. Take your produce out of those bags and store fresh herbs in glasses of water. Produce is very delicate and needs to be handled with care.

Do you know what you are going to make for meals ahead of time? For example do you have a menu for the week and do you prep those meals once a week. – Unfortunately not. Most of the time it’s just me and Jordan, and sometimes just me. It has always been a struggle for me to decided what I’m going to feel like eating a few hours or a day ahead. Some nights all I have for dinner is a Green Smoothie or a bowl of cereal depending on how I feel, or how lazy I am. I plan a bit better with Jordan’s dinner. But I must admit he, too, is a snacker. A GOOD snacker. A lot of fruit, hummus with vegetables, raisins, apple sauce, nuts, coconut/almond milk and so on. As long as he is eating healthy I am ok with him not really eating “meals”. Plus, he always wants a bite of whatever I am having which is always welcomed.

Tid-Bits and tricks: My weight can fluctuate 3-5 pounds depending on my salt intake, water retention and how many calories I am burning/eating. The main thing that always sneaks up on me is my sugar intake. Oh boy do I LOVE sugar! But if make a hard effort not to eat it, my cravings go away and it’s MUCH easier for me to say no.

Portion control can also be a struggle. I can survive just fine on minimal amounts of food. Some days I am more hungry than others but I listen to my body and go with the flow. If I am feeling “heavy or bloated” I watch my sodium, eat mostly raw food and watch my portions! We all plateau at some point. Try to eat a HIGH calorie day, or two, then go back to eating normally or a little below normal. You should see some weight loss after that.

Try to keep “easy” foods out of the kitchen. However, I know with children it makes it tough. Try to buy healthy snacks but keep it at a minimum. Keep baby carrots and cut up celery in the fridge when snack attacks happen. Most time I want something crunchy and this does the trick! It’s all about knowing your weaknesses and trying to be good to your body. If you try, you will never fail.

The Beginning – Readers on the Loose!

2011-07-30T18:29:00.001-07:00

I love getting mail my fans and readers; YOU! I often ask if I can answer any questions publicly as a way to not only help their own unique question but to help others at the same time.

Lisa emailed me a few months back. She has concerns about how to balance clean eating and losing weight without being nutrient deprived.

Remember folks, my answers are based on my nutrition background and my personal opinion. I am not a Registered Dietician nor a Doctor, but an individual that strives for optimal health. What works for me may not always work for you.

She wrote:

Tasha,

Hello! I just found your blog this evening and have loved reading it! I am at a point in my life where I need to take my health more seriously. I'm battling depression and anxiety and am looking for ways to take care of everything in my life, diet and exercise included.

How can I balance the clean eating principles while trying to lose weight? I'm concerned about eating too many fruits and veggies vs. having enough grains. Do you have any ideas or suggestions? I really want to get this right! Thanks! :)

Lisa A. Jones

There’s a starting point to everything. And often those starting points are intimidating and mentally challenging to wrap your head around. Life can bring a lot of stress – relationships, family, work, finances, but add weight loss to that equation and it can seem dark and lonely. So many of us use food as a comfort device to help bring some kind of joy or happiness into our lives. Eating trigger foods like fried foods, candy, sweets… even alcohol gives us false happiness. Emotional eating is one of the leading causes in weight gain and un healthy eating. Although the other extreme is not a healthy choice, either. Not eating and constantly exercising can also lead to an unhealthy lifestyle. So, where is the happy medium?

Implementing a new way to eat and view food is something that does not happen over night. It needs to be a gradual process, like taking baby steps. Start taking on a challenge that is too large can and will lead to disaster. Taking gradual steps can lead to a lifetime of success from the very first day.

Educating and prepping is also a very important step. You want to be both physically and mentally prepared for your new lifestyle. Think of it as packing for a trip – you make a list of things you need, pack the day before, do a recheck, then check again. You can never be to prepared.

The first step would be to obtain as much information as possible. Whether that be through books, the internet or talking with others, you need to be prepared. You should have recipe ideas, facts on food and reasoning to why you should and shouldn’t live a healthy lifestyle. When I first started eating clean, I was already reading healthy food blogs. I loved seeing different recipe ideas, new food products and new stores to shop. I educated myself on food ingredients, what to avoid and why, success stories of others and the health benefits from eating whole, raw food. I am the type of person that needs to have solid, true facts. I needed proof that this new way of eating and living was going to change my life for the best!

The second step would be to plan your food and prep your kitchen! Stock your pantry with dried legumes, grains, whole wheat pastas, natural sweeteners, olive oil, sea salt, herbs and always keep fresh fruit and vegetables in your fridge! Throw away the potato chips, sweets and other processed foods that could lead to poor choices. This is very important in the beginning as you will not be as tempted to eat certain foods when faced with stress or a growling belly.

Don't set a date, just start doing it! Slowly transition yourself and your way of living into a more health conscious state. When I first started I would journal my daily eats as it was a great way to reflect and examine how I was doing. It allowed me to see my weaknesses and to work on the areas that I needed help with. I never counted calories but that is also another option that helps people with their goals.

So getting back to Lisa’s question regarding eating too many veggies or fruit or grains… my answer is pretty simple. Follow what your body is telling you. I know this answer is pretty vague, but let me explain. After a few years of eating clean and then clean/vegan, I know my body does best on a high raw diet consisting of a lot of fruit and vegetables. I will add grains a few times a week but for the most part it is all produce. However, this may not work for you. If you are worried about getting enough variety, take your plate and divide it into these 3 sections:

As you can see, you want 50% or more of your meal to consist of healthy fresh produce. Greens are great and should be consumed on a daily basis! Your protein source could be beans, legumes, tofu, seitan, or meat if you are choosing not to eat a vegan/vegetarian lifestyle. Instead of making protein the main item on your plate, we only need a very small amount to live a healthy life and feel satisfied. Grains need to be kept healthy, too. No white flour or rice. Choose brown or wild rice, quinoa, spelt, and whole wheat pastas. Once you start changing and learning to view food differently, it will become second nature. Your body, mind and soul will thank you and let you see how healthy you can really become!

So, to reiterate, take. it. slow. If you start to feel overwhelmed take a deep breath and figure out why. If you make a mistake or mess up, just let it go. There is not point in holding onto that negative thought. Keep looking forward at all times and learn to love whole, natural food AND most importantly, YOURSELF!

Project Feed Me

2011-07-24T11:50:00.001-07:00

1 in 6 Americans are hungry this very minute. Many people believe that the problems associated with hunger are confined to small pockets of society, certain areas of the country, or certain neighborhoods, but the reality is much different.

Right now, millions of Americans are struggling with hunger. These are often hard-working adults, children and seniors who simply cannot make ends meet and are forced to go without food for several meals, or even days.

It’s time to educate ourselves about the causes of hunger in America and the world.

Courtesy of wfp.org

We have the power to help reduce these numbers and to help our nation and other nations. The most effective way to help is to donate food to your local food banks. Better yet, donate a few hours once a month to help stock, sort and hand out food. There will never be a time where a food bank has enough food or support. With the starvation rate increasing on a yearly, monthly and daily basis, food banks are becoming over whelmed with the amount of families in need. These food banks are closing and families/individuals are being turned away. Our nation MUST do better than this!

The idea behind Project Feed Me is simple: DONATE FOOD ITEMS. This is an 8 week project that will have weekly check ins and themes. I want each and every one of you to join with me and to help reach out to those that need it the most. Each weekend I will be posting a “theme”. It will make this project fun, exciting and maybe even challenging. If you have a blog, tumbler account, twitter account, face book account or any other social media platform I encourage you to add the Project Feed Me button to your page! Your homework: to recruit 5 people to join you and this project! I will be posting numbers on a regular basis. Last time I did this we had 500 donators… let’s try for 1000!!! I know we can do it!!!

Just remember these food rules:

Non-perishable food items
Do not donate food that has been opened, has broken seal or expired
Let’s try to keep it healthy and clean, too =)

The sign up sheet is below. I will leave the registration up for a week or longer. Tell your friends, your family, your co-workers… Tell EVERYONE! Be proud that you are helping the less fortunate. It’s amazing how positive you feel when you start caring for others! =)

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Vegan Carrot Cumin Soup

2011-07-13T23:11:00.001-07:00

Hey all! I have been on a carrot kick the past few weeks. Juiced carrots, carrots in my salad, roasted carrots, carrots eaten raw… and of course carrot soup! Carrot soup can be enjoyed either hot or chilled and packs a ton of flavor, nutrients and fiber. This is a quick and easy soup that is made in less than an hour and is very easy on your wallet.

Carrot Cumin Soup – serves 4/6

· 3 tablespoons Extra Virgin Olive Oil

· 3 medium yellow onions, chopped

· 4 cups chopped carrots

· 6 cloves of garlic, whole

· 32 oz veggie stock or water

· Salt and pepper to taste

· 2 tablespoons cumin

· 3 tablespoons dried dill

In a large pot, heat oil on medium. Add onion and a pinch of salt. Let cook until soft translucent, about 10 minutes. Add garlic and carrots and let cook for another 10 minutes.

Add your liquid and herbs and bring to a boil on high heat. Reduce heat to low, cover and let cook for 20 minutes. Remove from heat and let cool for 5-10 minutes.

Once cooled, gently pour into a blender and blend until smooth. Add more liquid if needed to achieve desired consistency. Add salt and pepper to taste.

Serve hot or chilled. Pairs well with a raw kale salad.

Raw Kale Salad

2011-07-05T00:24:00.001-07:00

What’s my obsession lately? Raw kale salad.

Maybe it’s the texture of the firm yet chewable kale leaves… or the sea salt… or the creamy avocado…

Maybe it’s a little bit of everything all piled into one great bowl of raw kale.

My kale salads have a guacamole flair with cilantro and red onion. I have NEVER been known to pass by some tasty guacamole and I will not pass the opportunity to make this raw kale salad.

serves 1

2 cups raw kale torn into bite size pieces (no stems!)
1-2 tablespoons EVOO
a few pinches of sea salt
1/4 large avocado OR 1/2 small avocado
4-5 cherry tomatoes
2 tablespoons chopped red onion
2 tablespoons chopped cilantro
ground pepper to taste
2 teaspoons lime/lemon juice

In a large bowl, add kale pieces oil and salt. With clean hands, massage and rub kale for a good minute OR until kale has been completely covered with oil and is soft. Next add avocado and mix/mush with hands, making sure kale has been completely covered. ( I like to leave some avocado whole)

Next add onion, tomato, red onion, cilantro and pepper. Toss gently with either your hands or utensils.

You can eat right away or feel free to refrigerate prior to eating.

Vegan Zucchini Bread Muffins

2011-07-03T14:29:00.000-07:00

Remember this post? Boy… my mouth sure does.

I have been craving the the sweet cinnamon taste and soft texture of zucchini bread. Yesterday, while shopping at the produce stand, I ran into a long lost friend of mine!

Well Hello, Mr. Zucchini!

I was so happy to see him! We chatted for a while and I decided to invite him over for breakfast. He asked what I would be serving and I said, “Vegan Zucchini Bread Muffins, of course!”

- Gulp. -

Preheat oven to 375 degrees. Spray your muffin pan lightly with cooking spray, if you are not planning on using paper cups.

Combine flax and water, stir and set aside. Place flour, baking powder, salt, baking soda, cinnamon and ginger in a large bowl. Stir to combine; set aside.

Place flax egg, sugar, apple sauce, oil, zucchini and vanilla in a mixing bowl and mix on medium low until all of the ingredients have been incorporated. Add flour mixture, stirring until just combined. Stir in nuts. Divide batter among muffin cups.

Bake 18 to 22 (they were perfect at 18 minutes in my oven!) minutes or until browned and toothpick inserted in centers comes out clean. Let cool a few minutes in the pan then transfer to a wire rack. Serve warm with a little Earth Balance or nut butter.

Makes 12 muffins

As you can clearly see, he was a good sport about everything and made an excellent breakfast guest.

Weekend Eats Sampler

2011-07-03T11:11:00.001-07:00

My mouth and body has been feeling pretty good this weekend…

Don’t worry… recipes will be posted soon!

Happy Fourth!

Fruit love

2011-06-26T11:32:00.001-07:00

For the next 2 months I will consume as much fruit as humanly possible. Cherries, peaches, nectarines, grapes, strawberries, blueberries, melon… the list goes on. I only like to eat fruit when it’s in season and when I can buy it locally at markets or from the farm directly. Besides my daily apple and frozen fruit for smoothies, my kitchen does not see too much fruit in the fall and winter months. By the time April comes, I am salivating and hardly can wait to taste the sweet nectar that drips from fresh, ripe fruit.

I have been searching the net for ways to enjoy fruit and I have got to say… fruit photographs are simply beautiful!

Disclaimer: These photos and recipes are not mine. They are some of my favorites, though. I will always give the author credit. Also, these recipes may not always be vegan or clean eating. Substitute when and if needed. Enjoy!

Grilled Fruit by Valley & Co

Strawberry and Yogurt Cake by Delicooks

Summer Fruit Salad with Mint Sugar by tracey’s culinary adventures

Fruit Dessert Pizza by Oh She Glows

Fruit Tapas by Healthy. Happy. Life

Strawberry, Avocado and Mango Salad by Life Tastes Like Food

Mixed Fruit Salad with Dressing by ChocolateCoveredKatie

White Sangria by Full Fork Ahead

Happy Fruiting!

Rustic Vegetables

2011-06-19T23:41:00.001-07:00

I closed my eyes today and visualized myself in the deep woods. I was living in a small, shanty of a cabin in complete seclusion with only the wildlife as my company. I looked out of my front window and all I saw were majestic mountains hovering over a clear, blue lake.
There are many times that I wished this day dream would come true. To leave the hustle and bustle of the city and to go back to pure simplicity where nothing really matters.
This was my lunch today: rustic, roasted vegetables. Simple, satisfying and soul mending.

Assorted hard vegetables: carrots, sweet potatoes, brussel sprouts, beets, garlic, onions, etc
2 tablespoons EVOO
salt, pepper and dried dill to taste

Preheat oven to 425. Cut vegetables into bit size pieces, leaving garlic whole. Toss vegetables in oil, salt, pepper and dried dill. Bake in a roasting pan for 20-25 minutes. I covered with foil for the first 15 minutes, then uncovered to let brown in the oven.

The only thing missing was this…

Photo Credit

That day will come…

Tortillas

2011-06-16T10:37:00.000-07:00

I have been on the hunt for a homemade tortilla recipe for the past 6 months or so. I love burritos – they are definitely a food that I would consume on a weekly basis IF I had access to a vegan, clean tortilla. I have tried gluten-free, whole wheat and other store bought ones but nothing has ever stood out to my taste buds. I admit that I love white flour tortillas but choose not to eat them. The ingredient list scares me… literally.

So here I am again… searching for the best tortilla recipe. These all look amazing, by the way, and I thought I would share.

Whole Wheat Tortillas – by Food Doodles

Low Fat Flour Tortillas – by Amanda’s Cooking

Corn Tortillas – by The Simple Lens

Clean Eating Tortillas – by The Gracious Pantry

Flour Tortillas – by Confections of a Foodie Bird

Homemade Wheat Tortillas – by Veggie NumNum

Strawberry Spinach Salad

2011-06-14T23:55:00.001-07:00

Crisp baby spinach, sweet strawberries and spicy red onions create a perfect balance in this super simple salad.

Ingredients:

2 cups baby spinach, washed and dried
4 sweet strawberries, chopped into large bite size pieces
1/4 cup chopped red onions
handful of toasted pumpkin seeds
salt and pepper
drizzle of raspberry vinaigrette

Directions:

Combine and EAT!

Serve with warm bread or your favorite cracker.

I’VE LOST IT! – Brianna Westhaver

2011-06-06T00:39:00.001-07:00

Brianna is no stranger to the spotlight. She has a very popular and influential weight loss blog titled, My Commitment to Me, and she has been showcased on her local news station as well as being interviewed for other weight loss web sites. She truly is an inspiration to herself and to others. She has worked her butt off and it definitely shows! Just watch her in action!

Here is what she has to say: {from her fitbottomedgirls.com article}

Weight has always been an issue in my life, ever since I was a young child. I can’t remember a time when I felt comfortable in my body.

By my 24th birthday, I was well over 300 pounds, but when I looked at myself in the mirror, I didn’t think I was that big. Looking back, I compare it to an anorexic person who doesn’t think they are thin. In December 2007 at a work Christmas party, a picture was taken that gave me some big perspective. Looking at this photo, I realized I had to do something about my weight. People had told me over the years how to lose weight; they told me that I had to do it. But I’m the type of person that does not respond well to people telling me how to live my life—I had to make the decision for myself.

I have tried every fad diet known to man, DIETS DO NOT WORK. When someone asks me what diet I'm on my response is "I don't diet" and that's true, I don't. I eat clean, I eat small portions and I am aware of what I put into my body. I work out 5-6 days per week and choose active options instead of sedentary. I don't count calories and I drink lots of water. I fuel my body for energy and not for emotions. So doesn't that sound simple? Sure it's super simple and it works. It's SIMPLE but not EASY - I know that I've been there and I still get into those situations. It's about having the tools and knowledge of self to know what to do and be prepared.

How or when did you start to notice your weight and unhealthy lifestyle?

After high school is when I realized how unhealthy I was living but I didn’t have the knowledge on how to change my life. I just thought that if I didn’t eat much then the weight would come off, but knowing what I know now that is not the case. I wanted to change, but I just didn’t know how. I just figured I was one of those people who was “big boned” or genetically predisposed to being heavy. Now I know that is not the case, a rare percentage of people in the world have a very hard time losing weight due to genetics but for the most part anyone can make the change they just must be willing to commit.

What was your turning point to change your life?

I always knew that I had a weight problem, but I never realized that I had gotten so big until I saw a picture of myself at a Christmas party in 2007. Seeing it on film I realized I needed to make a change, even if it just meant not getting bigger. On January 1, 2008, I made a new years resolution that has changed my life for the better.

Give a sample of the foods you consume:

I eat 5-6 small meals per day. In general for breakfast I will have fat free greek yogurt & berries or sometimes I will make protein pancakes. My second meal of the day is a salad with grilled chicken or ground turkey. My lunch is normally steamed veggies and chicken. My fourth meal is fruit with cottage cheese. My dinner will be sometimes a protein shake or another salad with cottage cheese as the dressing

Weight loss is difficult. What has been your greatest tool to help you achieve your goals?

My support system is the #1 tool that has kept me going through this process. If I was doing this alone I know I wouldn’t have stuck to it this long. I have a great group of friends who are supportive of my goals. I have developed lasting friendships in my workout buddies. Surrounding myself by people who enjoy the same things that I do has kept me going.

BEFORE

AFTER

Don’t be shy: I would love to feature you! If you or someone you know lost weight and is now living a healthy lifestyle please email me: thecleaneatingmama @ gmail.com

Vegan ramblings…

2011-06-03T00:31:00.001-07:00

My favorite question is still “ What do you eat??!!” when I state that I do not eat meat or dairy. I get a few seconds of silence mixed with wide eyes and blank stares. I can see the minds of each person working away, trying to piece meals together with no portions of meat or dairy. A lot of the times they are baffled, and when I try explaining what I do eat they come back asking me, “No chicken?” No chicken. “ Well you must eat fish then.” Nope, no fish either.
Blank stares come again.
I simply smile and explain that eating a plant based diet was a goal that I have had for a very long time. A goal that didn’t happen over night. A goal that makes me happy and one that I would never push on anyone else.
By this time, they are all ears; waiting for me to keep talking about this “secret” life I live. So, like any normal person would do, I talk about kale, garlic, quinoa and how I make almond milk. The more excited I seem about my food choices, the more excited they are about listening and learning from me.
I will also add that I am vegan for a few reasons. The main reason is for the health of myself and the lives of animals – both equally as important to me and they go hand-in-hand. The other is that I am foodie that has an obsession with crisp, colorful vegetables and sweet, juicy fruit.

There really is nothing in life that could be better.

to be continued…

I’VE LOST IT! – Steph Norton

2011-06-01T09:00:00.000-07:00

After my first I’VE LOST IT! post, I started receiving emails from others who had lost weight and wanted to share their experience. I am completely moved and proud of ALL OF YOU! I read each and every story, and by the end I am crying yet smiling at the same time. You are all heroes! You are heroes to yourself, your family and to others struggling with the same issues. Remember: YOU ARE NEVER ALONE!

Meet Steph.

Steph, like so many of us, started comparing herself to others in High School. The spiral effect this had on her life was something she was not prepared for. Fortunately, she found help at the right time in her life and made a drastic change that saved her life.

How or when did you start to notice your weight and unhealthy lifestyle?

I have always never been the skinny one throughout my life I wish I could've been.. I remember when I was in 8th grade and Britney Spears first came out and I thought why can't I look like her, and from that day on I was on a "diet" to try and achieve that. I Never really struggled working out cause I was a dancer and played volleyball, basketball and was in track. This thinking of achieving this look continued into College where everyday I would try but somehow always fail at the diet part. I felt extremely lost and alone in college so to fill the void I would eat what I thought was healthy but was really not. My workouts went to zilch and I slowly was gaining when I was hoping I was losing. After the first semester I was so lonely and "depressed" I left school. When I was at home is when all the destructive behaviors started, I was never officially diagnosed with an Eating Disorder but had a lot of tendencies. I would starve myself to achieve that "look" I would see how little I could consume calorie wise and from there everything continued to slowly go down hill. When I hit 21 I started to drink everyday all day. Then when the cutting started. As you can tell my life was a complete mess and with all I was doing I just continued to put weight on and I sunk farther into depression.

What was your turning point to change your life?

My turning point came when my mom and I were living with a girl who was a single mom with some destructive behaviors of her own. We were out at a bar one night and I was completely wasted when I felt I could trust to talk to her and not say anything to my mom about any of this. Little did I know she went behind my back the next morning and talked to my mom about everything I told her. That day my Mom came home from work and told me I needed to get help. We then went to the doctor and I was put on meds for depression and anxiety. I was starting to feel ok after the meds started to work but was still unhappy with my weight. So I kept it to myself and continued to drink and balloon up. It all came at me when I was at my heaviest in my Sister's wedding. I was her maid of honor and felt so uncomfortable next to my rail thin sister. Finally at the age of 24 my Mom had said she had enough of her weight and we vowed to join Weight Watchers together. So with my meals starting to come together with that program I wanted to try running as a workout since I was an athlete in high school I thought no big deal. I then got the race bug itch once I ran on and off for the exercise. Since then I haven't looked back on running. I have completed two 5ks and 4 half marathons since. With running I picked up weight training. Since May of 2009 I have lost 60 total lbs and kept it off. My destructive behaviors were finally in control after I picked up the running even though they will never be completely gone I have kept the under control. I also have stayed on the meds which have helped.

Give a sample of the foods you consume:

Even though what I consume on a daily basis this is what a typical day may look like.. Breakfast is 2 slices of Eziekel Bread, 2 tbsp of a nut butter and a banana. Lunch is a salad and veggies of some sort ( I love spinach/spring mix salads, carrots, celery, cucumbers and on and on) Dinner is usually a protein smoothie, sandwiches or wraps, sometimes sweet potatoes. Snacks are usually Larabars and fruits and veggies. Like I said when I first started with the weight loss journey I followed Weight Watchers, then I switched to Weight Watchers/ Clean Eating and now I am a Vegetarian who tried to Eat Clean and sticks to all healthy option 80% of the time!

Weight loss is difficult. What has been your greatest tool to help you achieve your goals?

The greatest tool to get me to my goals is running and weight lifting. I constantly try and challenge myself all the time. People ask me how I keep the motivation to run as much as I do and I say One it brings me joy and is like my therapy and two I sign up for races, knowing I have a race coming makes me push so I am not "lazy". But I do have one rest day a week they are important for weight loss! I also stay on track with the loss with only consuming water throughout the day. It's very important key in losing weight!

Don’t be shy: I would love to feature you! If you or someone you know lost weight and is now living a healthy lifestyle please email me: thecleaneatingmama @ gmail.com

I’VE LOST IT! – Stephanie Badger

2011-05-29T07:09:00.000-07:00

While at the gym a few weeks back, I couldn't help to notice this one particular member. He wasn’t the typical gym type: he was older, probably in his 60’s, and severely overweight. Chances of him having diabetes or some kind of heart problem seemed very likely. However, he was the hardest working person there. I stepped on to the stair stepping machine next to him and in my head I was praising him, being his own cheering crowd. I was so proud of him! He was sweating, huffing and puffing, but he was not giving up. He was my inspiration for that evening, and will continue to be my inspiration. I would have loved to get to know him, to hear how he had gotten to that low point in his health and to learn about his turn around experience. I hope I continue to see him at the gym. Maybe one of these times I will approach him and to learn about what inspires him to keep moving.

Because of this I wanted to showcase ALL of the hardworking individuals who have reached their lowest point and decided to turn a negative into a positive by eating cleaner and started living a healthier life. These hard working individuals need their own spot light. Their own recognition. The chance to share their accomplishments.

I am starting a blog series called “I’VE LOST IT!”. I am planning to feature individuals who have lost weight, established healthy habits and want to inspire others. Losing weight is one of the most difficult, challenging and emotional rollercoaster's an individual can face. I know because I’ve been there. It is important that we must not give up on ourselves and to know that no one is ever alone. I hope these stories help motivate you to keep working at your own personal goals or to help you start. You have the power!

Don’t be shy: I would love to feature you! If you or someone you know lost weight and is now living a healthy lifestyle please email me: thecleaneatingmama @ gmail.com

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Please meet Stephanie: she has lost an incredible amount of weight and started developing healthy habits for life! She is such an inspiration – thank you so much for sharing your story!

How or when did you start to notice your weight and unhealthy lifestyle?

I actually gained the bulk of my excess weight pregnant with my second child. It totaled 87 pounds. That seems astounding but my 6’ frame carried it pretty well.

The big problem came when I kept eating the same way after he was born. I’ve always been a stress eater too. He was born with a cleft palate which meant that the normal things that are done with a baby could not be done quite as successfully with him. Breast feeding was not an option, special bottles had to be bought, he could barely drink or eat anything without it coming out of his nose. Also, at 9 months old he had to go in for surgery to repair the cleft. That was stressful. I put on an extra 25 pounds on my own in the 4 years following. I found there were only 2 stores in my city where I could clothes shop and I was still wearing my maternity clothes and they were snug.

What was your turning point to change your life?

I had been out applying for jobs, getting interviews and never hearing anything back. There is only so many times that can happen before you start asking yourself what you are doing wrong. After doing some fake interviews with some people I know and them telling me I did great, I went to my mom for some advice. I know it was hard for her to say but she simply stated “I don’t want to upset you, but do you maybe think its because they may assume that you are pregnant?”

That did me in. I sobbed. I got off the phone and looked in the mirror, like really looked. I realized that I was doing a dis-service to myself, to my kids and to my husband. Not 6 years before he had met a confident, attractive, active woman who had tuned into a lazy, un-kept, fat person. I had enough

Give a sample of the foods you consume:

On an average day this is what I eat (keeping in mind that it does change):

Breakfast:

2 eggs, 1 slice of diet bread, water, fruit

fruit smoothie made with protein shot instead of yogurt

Lunch:

Generally a salad of some sort. I prefer something other than regular lettuce. Spinach salad with mushrooms, peppers, dried cranberries and a grilled chicken breast is my favourite.

Dinner: This one changes often as I have 3 other mouths to feed

A protein of some kind. Could be chicken, steak, pork

Veggies: whatever is in my fridge (its always stocked). My most common is a grilled veggie medley. Chop it all up, throw it in a Pyrex backing dish with a little EVOO and spices and bake.

Often a starch of some sort is added such as wild rice, whole wheat pasta, baked potatoes.

I eat a lot of fruit throughout the day as well. Anytime I am feeling hungry, that’s when I eat fruit.

The biggest tip I can give anyone trying to lose weight is to drink water. We are fortunate to have some of the best water in the world where I am from, so drinking it unfiltered from the tap is no problem for me. But, if you don’t, get a filter. Caffeine free tea’s are also a great thing. Make a whole jug or a fruit tea and throw it in the fridge for a hot day. Make popsicles out of it, drink it hot. It’s a tummy way to get that water into your system.

Weight loss is difficult. What has been your greatest tool to help you achieve your goals?

My greatest motivation has been success. I lost 10 and couldn’t wait for the next 10, then the next 20. Hitting that 50 pound mark was astounding! Having to buy 4 new wardrobes in 1 year was amazing… expensive, but amazing. I also loved the reactions that people were giving me. Some people would freak out if they hadn’t seen me in 3 months. In the first 3 months I started, I lost 45 pounds. That made a pretty big difference.

I think the biggest thing that people should know is that they need to do it cause they want to, not because they want to conform to how “society” thinks they should look. I didn’t feel good. I felt older than my years, sluggish and not only like I was just observing others living life, but that I was taking life away from my kids.

I remember one night in particular. I had lost about 50 pounds by this point. My husband walked into the kitchen where I was cleaning up after dinner, gave me a big hug and looked me in the eye and said “I hope you are not doing this for me cause you know I love you for you and don’t care what you look like right?” I was amazed but responded with “nope, no worries, I am being totally selfish on this one.” He just laughed and said “good”.

I have heard people say so many times, you cannot make someone else happy if you are not happy, you cannot love someone else if you don’t love yourself. I now know that is true. As a result, my kids aren’t eating crappy pre-packaged convenience food anymore, we are eating more organic or locally grown produce and less of the chemical filled, color enhanced, hormone induced foods that I think were causing them to be lethargic and moody. All 4 of us seem to have benefited from this change I decided to make.

Eating for your Skin

2011-05-26T10:33:00.000-07:00

Ward Off Skin-Related Issues and Illnesses By Eating

Yes, it's true! You can protect yourself from skin-related issues and diseases by eating, the healthy stuff of course. On your next trip to your local natural foods market or even the supermarket around the corner be sure to fill your cart with these highly beneficial items. They're not only good for whole body wellness and health but also for your body's protector, your skin.

Tomatoes. Besides being delicious and adding flavor to almost any meal, tomatoes protect your skin against harmful sun rays. While you still want to slather on that sunscreen, tomatoes have the ability to increase your skin's natural defenses against UV rays. Plus, the skin benefits only further increase when you cook with tomatoes, like in tomato paste, or combine the vegetable with olive oil. Tomatoes, basil, mozzarella and olive oil, anyone?

Whole grains. Eating whole grains allows the presence of acne and/or oily skin to disappear. Put that piece of white bread down, as refined carbs cause acne by making insulin levels increase, and thus, affecting the skin. So, make the switch to whole grain pasta, bread and cereal today.

Citrus. As you're probably well aware, citrus fruits are high in Vitamin C. However, you might not know that Vitamin C works to fight wrinkles. This particular vitamin slows down the wrinkling process, but it must be consumed from food sources to reap this all too important benefit, rather than supplements. Besides oranges, munch on tangerines and grapefruit.

Flax seeds. It's winter and you're suffering from dry, itchy skin - what could be worse? Besides slathering your body with lotion to rid yourself of dry skin, you can choose to eat foods that are filled with omega-3 fatty acids, like flax seeds and salmon. Another bonus? Omega-3 fatty acids fight against skin inflammation.

Green tea. Soothing in the winter and refreshing in the summer, green tea just hits the spot. And yes, the rumors are true; green tea protects your body from skin cancer. The antioxidants found in green tea work to kill tumor skin cells and all the while help to heal acne and relieve skin itching and swelling. Whichever way you choose to enjoy green tea, you can rest assure that it's wholly beneficial.

So, choose to enjoy foods that not only taste good but nourish your skin and body. The above foods help protect against uncomfortable skin ailments and more serious issues, such as cancer. So, on your next trip to pick up food make sure these essential items are found in abundance within your cart.

Laurie Mitchell is a skincare professional who writes about Hydrolyze, a prominent brand on today's market. With an eye for the most effective products in the skincare industry, Laurie has earned a reputation as the go-to resource for information about the market for many consumers. More information can be found at www.Hydrolyzeskinreview.com.

Garlic + Greens + Mushrooms

2011-05-24T22:22:00.001-07:00

Garlic. It’s amazing. And when paired with fresh collard greens and mini bella mushrooms, they intertwine with each other to create a fragrant aroma and beautiful taste. Oh yes – this dish is simply mouth watering and highly addicting. Lately my fridge has been filled with mushrooms, greens and apple juice. Apple juice, of course, for Jordan. It’s his vice.

Servings: 1 main dish –2 side dish

4 large collard green leaves, chopped into bite size pieces
3 large garlic cloves, minced
4-5 mini portabella mushrooms, sliced
1 tablespoon extra virgin olive oil
sea salt and cracked pepper to taste
1/4 teaspoon crushed red pepper flakes

Add oil to a sauté pan and heat on medium heat. Add garlic and mushrooms and let cook for 5 minutes, making sure the garlic does not burn. Add a pinch of salt and pepper. Add collard greens, crushed pepper and a splash of water. Turn down the heat to medium low and cover. Cook for 8 minutes, or until the greens are soft.

And speaking of Jordan…

I cannot believe he is over the halfway mark to 3 years old. xxoo always, Little Bubbah

Seattle Green Fest 2011

2011-05-22T23:16:00.001-07:00

The kind folks from Green Fest invited me as part of the media this year – it was truly an amazing event!

Since I had a media pass, I was able to come and go and we had our own little area to rest, eat and do work. They had breads, muffins, fruit, milk, cereal and coffee.

I had a banana bread muffin, peanut butter and coffee. I also snagged a Mojo Bar and an apple for later.

After I some fuel I headed out into the event. Doors opened at 10 and I arrived at 11. It was great because it wasn’t as crowded as it was in the afternoon.

There were a ton of vendors! From Organic fruit companies, to household items, building materials, clothing, information centers, food suppliers, doctors, key speakers… a wealth of information and great people under one roof!

Ford had a huge display of their “green” car line. The cars featured material that was either recyled and natural from the Earth. Here is the little Fiesta that I was talking about in my Vlog – I thought it was so cute! Plus, it gets 40 MPG!

I have a BUNCH of articles and magazines to read and look over. With so many great vendors and informational booths, it can be a lot to take in. I try to grab as many brochures and handouts as possible. That way I can enjoy them at home and really take the time to understand the material.

Just being at this event made me more aware of myself and how much I do for the environment. I know I have areas that need improving but even the smallest steps help tremendously. I am planning on doing a Green Tip series on the information that I gathered from this event.

Thanks again, Green Fest!

BigBackYard 5K 2011 VLOG Recap!!

2011-05-22T10:49:00.001-07:00

Part 1

Part 2

Part 3

Part 4

Simple Eats

2011-05-19T19:42:00.000-07:00

{Raw Apple + Clementine’s + Mango / Sesame Cracker + Avocado}

Oil + Vinegar

2011-05-17T20:04:00.001-07:00

----------------------------------------------------------------------------------------

.5 cup oil (I used Extra Virgin Olive Oil)
.5 cup red wine vinegar
3 cloves garlic, minced
tablespoon agave or maple syrup
pinch of sea salt or Kosher salt, to taste
pinch of pepper, to taste

Combine the above ingredients into a bowl and whisk together. Store in a sealed container in the fridge. Shake well before using.

Recipe adapted from Carrie.

I know…

2011-05-03T23:44:00.001-07:00

I know Easter was last weekend… but I think this picture is adorable.

I know it’s simple… but one of my favorite things to eat is avocado on toast.

I know I don’t eat them… but these egg coasters are a must have.

I know spring is here… but I miss autumn.

I know I blog on the internet… but I love writing in my journal.

I know I need to wake up early… but I love staying up late.

Well Helloooooooo!

2011-04-30T15:52:00.001-07:00

Links and thoughts from the video:

RayWilliamJohnson

Sorry that it’s so dark! =)

Product Review – ONE Coconut Water

2011-04-24T16:26:00.000-07:00

Coconut water is nothing new. However, it has gained a massive amount of popularity in the past few years. Not only does it taste amazing, it is very beneficial to your health!

But… what is REALLY the deal with coconut water?

Here is a breakdown:

Coconut Water Health Benefits

helps promote weight loss
boost your immune system
fight viruses
boost poor circulation
aids digestion by removing toxins
boost thyroid health
keep body at proper temperature
carry nutrients and oxygen to cells
help break up kidney stones
great for liver problems such as hepatitis
reduce urinary problems
helps eliminate swelling in hands and feet
good for burns
good for hangovers

ONE Coconut Water was very generous and sent me a few samples of their coconut water.

These little refreshing jewels have been the highlight of my week! Sweet, simple and refreshing. If I start to feel sluggish I pass on the coffee and drink a coconut water.

Why ONE?

O.N.E., One Natural Experience, is an all-natural beverage company with a deep commitment to the Earth and its people. Our products are responsibly sourced and harvested, filtered naturally and packaged in eco-friendly Tetra Paks. O.N.E. is actively helping educate people worldwide about issues of hydration and the prevention of childhood obesity, and we donate the profits from O.N.E. Water to support educational efforts. At O.N.E., we believe that the success of our company can, and will, be in harmony with environmental sustainability and good corporate citizenship.

Our founder, Rodrigo Veloso, is from Brazil, where he grew up drinking coconut water – both for its health benefits and delicious taste. Brazilians give coconut water to their babies when they’re sick, as a treat for kids when they’re hot and tired from playing, and of course everyone on the beautiful beaches of Brazil refreshes by drinking cool, coconut water.

Thanks so much, ONE Coconut Water! You now have a new fan of your product!

Break the Fast

2011-04-23T09:27:00.001-07:00

I am most creative in the morning… and I LOVE getting creative in the kitchen. Breakfast is the best. Oh, and coffee is must.

Fresh fruit + rye bread + veg creamcheese & cucumber + avocado & basil leaves --- by Cooking Vegan Food Up North.

Carrot Cake Breakfast Bake
by Healthy Exposures

Tempeh Bacon
by Happy. Healthy. Life

Blueberry Muffins
by Novel Eats

Strawberry Banana Buckwheat Bake
by The Edible Perspective (LOVE her blog!)

Butternut Cinnamon Rolls
by The Sensitive Pantry

Raw papaya, pineapple, raspberries with raw honey
by Como. Come. Comi

Quinoa Breakfast Porridge
by Anja’s Food 4 Thought

Love your Mother, Earth– Green Smoothie
by Happyolks

Hey Easter Bunny!

2011-04-17T12:10:00.001-07:00

With Easter being a week away, I thought I would showcase some great vegan Easter treats and handmade gifts to included in your compassionate Easter basket.

I did a post on my facebook page about gelatin. If you weren’t aware, Gelatin is made from boiled bones and ligaments of dead animals, and surprisingly a lot of food has gelatin in it. Marshmallows, yogurt, candy, Jello… these foods are not even vegetarian, in my opinion. I always remind people to read your labels!

… So, Easter Bunny… if you are reading this… be compassionate this year and help your fellow animal buddies out by sharing vegan, earth friendly, handmade treats and gifts!

Bunny Best Friend

Peepers and Skippers

Organic Chocolate Bunny

Vegan Double Chocolate Peanut Butter Rice Crispy Orbs

Soapy Vegan Chickadees

Organic Cotton Baby Hat

Obsessions Part 1

2011-04-10T22:20:00.001-07:00

I often find myself fixated on certain items. More often than not it’s something quirky, eclectic, geeky, nerdy and random. This is an exact showcase of who I am inside: quirky, eclectic, geeky, nerdy and random.

I have always had an obsession with random dishes, primarily mugs, and unique kitchens. I find a lot of “gems” at thrift stores and garage sales, and it was always a dream of mine to have a kitchen that showcased my collections.

Here are some items and pictures that I have been loving…

…from the lovely Raining Sheep Blog

Vintage Pyrex

I would love to display my bulk foods like this!

Tea Mug Cozy

… from A Bird In The Hand ( I ADORE this kitchen!)

Dishes, dishes, dishes…

Pyrex Dishes

And last but not least…

Conan Mug

Advertise with The Clean Eating Mama!

2011-04-10T21:40:00.000-07:00

I'm so excited to offer affordable advertising on The Clean Eating Mama!
As of today (4.10.11), I receive about 1,000 visits/ page views a day and 30,000 visit/40,000 page views a month. My numbers are consistently and steadily growing.
I write to a large audience – clean eaters, vegans, vegetarians, moms, health conscious people and more! I am always amazed by the unique readers that read and comment on my blog. They come from all walks of life but with one goal in mind: Healthy Eating, Healthy Living and Healthy Reading!

There are three different ad packages:

X-Large Feature (only one available per month) $100.
includes:

fixed, top ad space on the right hand sidebar of The Clean Eating Mama
solo feature post

Large Ad/$50 includes:

prime ad space on the right hand sidebar of The Clean Eating Mama (rotating who is on top)
spot in my monthly "large sponsor" highlight post, with an intro, photo and short bio.

Small ad/$30 includes:

ad space under the large ads, on the right hand sidebar of The Clean Eating Mama
spot in my monthly "small sponsor" highlight post with an intro and photo

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Giveaways are limited to two per month, must have a product value of at least $25, and must be arranged in advance via email. These are on a first come, first serve basis.

I am also open to review products, style items, or other promotional/marketing ideas you'd like to propose.
Contact me at thecleaneatingmama@gmail.com to secure your spot or to discuss reviews, etc.- new ads go up the 1st of each month.

My Recipe Box

2011-04-09T11:37:00.001-07:00

One of my favorite things to do is browse online recipe libraries and blogs to find amazing recipes to create! I have decided to share those recipes with all of you… hopefully you will find a few new favorites.

I have tried to group them by category or ingredient or theme… although some are random but equally just as great. If you have a recipe to share, please send me an email or leave a comment below!

Greens – kale, collard greens, beet greens

Cupcakes

Valentine Treats

Halloween Eats

Gray Day Comfort – soup

Weekend Treats

Break the Fast

The Clean Eating Mama

Guest Post: 5 Reasons To Eat Clean For Life

Valentines Day Sneak-Peak

Hello from Brussels!

Be in charge!

Eating Clean with Children

Be food smart!

25 Days of Cookies: Day 17

25 Days of Cookies: Day 16

25 Days of Cookies: Day 15

25 Days of Cookies: Day 14

25 Days of Cookies: Day 13

Vegan Cookie Pile

Ingredients: Enough Ener-g egg replacer for 3 eggs 1/2 cup sugar 1 c chopped walnuts 1 c chopped dates 1 c flaked coconut 1 tsp. vanilla extract 1/4 tsp. almond extract

25 Days of Cookies: Day 12

25 Days of Cookies: Day 11

25 Days of Cookies: Day 10

25 Days of Cookies: Day 9

Peanut Butter Cookies

25 Days of Cookies: Day 8

25 Days of Cookies: Day 7

Strawberry Walnut Thumbprint Cookies

25 Days of Cookies: Day 6

25 Days of Cookies: Day 5

25 Days of Cookies: Day 4

25 Days of Cookies: Day 3

25 Days of Cookies: Day 2

25 Days of Cookies: Day 1

With love

Saturday Morning Pictures

Giving Thanks

Because everyone needs a little sun in their life

Just a little juice

sitting here… thinking

ToFurkey Day 2

ToFurkey Day 1

Sourdough stuffing with Mushrooms, Apples and Sage by Two Peas and Their Pod

Vegan Berry Cobbler

Greens for Breakfast

Sweet Potatoes with Onion and Garlic

Vegan Lavender Scones

Feed your brain!

Eat more tomatoes

Vegan Joyful Coconut Muffins

Tomato Basil Avocado Toast

Zucchini & Carrot Pancakes

The Mighty Avocado

It’s a Wrap! Recipe Swap

Why I Am Vegan – Guest Post

Clean Eating: Money + Planning – Readers on the Loose!

The Beginning – Readers on the Loose!

Project Feed Me

Vegan Carrot Cumin Soup

Raw Kale Salad

Vegan Zucchini Bread Muffins

Weekend Eats Sampler

Fruit love

Rustic Vegetables

Tortillas

Strawberry Spinach Salad

I’VE LOST IT! – Brianna Westhaver

Vegan ramblings…

I’VE LOST IT! – Steph Norton

I’VE LOST IT! – Stephanie Badger

Eating for your Skin

Garlic + Greens + Mushrooms

Seattle Green Fest 2011

BigBackYard 5K 2011 VLOG Recap!!

Simple Eats

Oil + Vinegar

I know…

Well Helloooooooo!

Product Review – ONE Coconut Water

Break the Fast

Hey Easter Bunny!

Obsessions Part 1

Advertise with The Clean Eating Mama!

My Recipe Box

Ingredients:
Enough Ener-g egg replacer for 3 eggs
1/2 cup sugar
1 c chopped walnuts
1 c chopped dates
1 c flaked coconut
1 tsp. vanilla extract
1/4 tsp. almond extract