Southwest Bowl with Avocado and Roasted Peppers (vegan, gluten free) | Healthy Bowl Ideas | Meal Prep Ideas

Hello summer! ☀️ I hope you are enjoying corn, peppers and tomatoes if you like them. 🌽🌶🍅 They’re in season! Here’s a healthy and delicious way to eat them.  . I’ve been on a weekday 90% vegan thing and this served as a couple easy lunches and dinners that made me full, but feel light.… Continue reading Southwest Bowl with Avocado and Roasted Peppers (vegan, gluten free) | Healthy Bowl Ideas | Meal Prep Ideas

Vegetable and Rice “Strata” | Vegan Pugliese Tiella without Mussels

It’s been a while but I’m back in the kitchen. Thank you for the support! 🤗 here is a beautiful rainbow colored veg dish that will make your tastebuds and body happy.  Thank you to @becomeanapuliancook_online_ for showing me this technique of layering rice and vegetables in the Tagine! She made her dish classic Puglia… Continue reading Vegetable and Rice “Strata” | Vegan Pugliese Tiella without Mussels

Weeknight Coconut Curry | 20 Minute Plant Based Dinner Recipes | Adapted Blue Zones Recipe

Are you looking for a change to your usual recipes? Maybe something a little more exotic, but still easy for weeknight dinner… This is a beautiful dish that hits on all the levels. Coconut milk is the backdrop here that makes it a hearty, substantial dish. Mixed with curry powder, cilantro, and lime zest, it’s… Continue reading Weeknight Coconut Curry | 20 Minute Plant Based Dinner Recipes | Adapted Blue Zones Recipe

No-cook Overnight Carrot Cake Oats | Easy Plant-based Breakfasts

👩🏻‍🌾 I came across a recipe for carrot cake oats and had to try it out. Carrot cake is my favorite.  . I tweaked it a bit. Okay, this doesn’t taste exactly like cake but it’s a nice change to the oatmeal game. Best thing is that it can be prepared the night before. Eat… Continue reading No-cook Overnight Carrot Cake Oats | Easy Plant-based Breakfasts

Forever Young Minestrone | Blue Zones Adapted Recipe | Sardinia, Italy

This is by far my favorite minestrone soup in the Blue Zones Kitchen cookbook.  The more you read about longevity cooking, the more you realize it’s all about soups and stew. It’s a perfect way to get all your nutrients in one bowl. They usually include beans.  I’ve tried many soup recipes in longevity cooking,… Continue reading Forever Young Minestrone | Blue Zones Adapted Recipe | Sardinia, Italy

Overnight Muesli | 5-day overnight breakfast challenge | Vegan, Gluten-Free, Nut-Free

Day 4 of the morning passion breakfast challenge. Welcome Overnight Muesli! Swiss doctor, Maximilian Bircher-Benner invented muesli in the early 1900s  as a healthful meal for his patients. It’s like granola but isn’t cooked. It’s soaked in milk and served like a cold porridge.  . I always used to eat this cold, but I’m generally a hot-food person… Continue reading Overnight Muesli | 5-day overnight breakfast challenge | Vegan, Gluten-Free, Nut-Free

Overnight steel cut oats | 21-day Breakfast Challenge | Vegan, Gluten-Free

          Today was the first day of the Morning Passion Breakfast Challenge. The star today was steel cut oats. These usually take 30 minutes to prepare on the stovetop so most don’t bother with it. But with an overnight soak, they heat up in just 2 minutes.    If you want… Continue reading Overnight steel cut oats | 21-day Breakfast Challenge | Vegan, Gluten-Free

Gladiator Bowl | Hearty Kale and Barley Bowl | Blue Zones Loma Linda

Did you know gladiators were called “barley men” because they ate so much barley. They were mostly vegetarians! So if you think vegetables are for weaklings, think again! . This salad has a base of barley and then is topped with some Mediterranean accents to make it fully plant-based. Get creative and add what you… Continue reading Gladiator Bowl | Hearty Kale and Barley Bowl | Blue Zones Loma Linda

The Guide to Never Feeling Low Energy on Your Plant-Based Diet

Vegetable Tagine in Morocco If you’re confused about the term “plant-based,” you’re not alone. It means a diet of mostly, or ALL fruits and vegetables. You don’t have to be a vegan to call yourself plant-based. You could be a flexitarian, pescatarian, or vegetarian and still identify with the term “plant-based.”  Now that we got… Continue reading The Guide to Never Feeling Low Energy on Your Plant-Based Diet

Cucumber "Fries" by Connor.cooks | Vegan Side Salads

Thursdays are for cooking with Connor!! We’ve cooked almost every Thursday together since the lockdown began and it’s been a highlight each week for me. I think we only missed one Thursday (in 5 months)when his son was born!.Today we made a simple Cucumber Salad and chatted a bit about working in the food &… Continue reading Cucumber "Fries" by Connor.cooks | Vegan Side Salads