Wednesday, February 1 2012


1 Comment Topic: Plant Based Diet

After three weeks of my new vegan”ish” food plan, I feel like I am finding a rhythm. For breakfast and lunch, I stick with pure vegan choices. Dinner, I usually incorporate a small portion of white meat (fish or chicken) because the family isn’t quite as dedicated to the idea of being “animal product” free (yet).

My GOTO breakfast comes from the cookbook, Forks not Knives and I absolutely LOVE it. Not only am I getting a ton of fiber, but it packs lots of nutrition from the fruit and the best part…it holds me for about three hours after eating it.


Serves 2

1/4 cup uncooked old-fashioned oats
1/4 cup Grape Nuts
1/4 cup bite sized Shredded Wheat
1/4 cup Uncle Sams Cereal
Sprinkle Flax Seed Meal

1 banana sliced
1 kiwi sliced
Small handful of walnuts chopped
Small handful of raisins

Add Rice or Almond Milk

Section grapefruit and put it on top…squeeze grapefruit juice over whole bowl

To make the mornings quick and easy, I have pre-mixed the dry ingredients and put them into a big tupperware bowl. I scoop a little over 1/2 cup into my bowl before I put the fruit on top.

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Tuesday, January 3 2012

Plant Based Passion

1 Comment Topic: Plant Based Diet


Learning about and cooking for my new plant based diet has me feeling passionate about being in the kitchen again. It has been a while since I felt this way. I am so much enjoying pouring over recipes, cutting vegetables, cooking them, and eating healthy. I feel a sense of ownership and in-chargeness about the whole thing (my health). Taking pictures of the food is serving as part of my food-journal. I am printing them and attaching them to a blank journal page. These photographs help me feel challenged to keep the orange, red, and green in my food life and to find the beauty of it all.


Cut Acorn Squash from stem down, then cut into “moons”. ┬áToss with a couple tablespoons of maple syrup and olive oil. Add salt and pepper to taste. Bake at 400 degrees until soft (about 40 minutes). Scoop or cut out and eat/toss on salad/use as side dish.

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Monday, January 2 2012

Shiitake Soba Noodle Soup

No Comments Topic: Plant Based Diet

So easy…so delicious…


Sautee for six minutes

  • 2 tbs canola oil
  • 1 tsp minced ginger
  • 2 cloves crushed garlic
  • 2 cups shiitake mushrooms caps
  • 1/2 cup diced firm tofu


  • 4 cups vege or chix broth
  • 3 cups Water …Bring to Boil


  • 4oz Soba Noodles Cook 5 minutes
  • Add big handful of spinach
  • 2 tbs lime juice
  • 1 tsp soy sauce

Eat when spinach is wilted.

Recipe is adapted from Power Foods.

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The Seed