Recipes


Here are the recipes with which I started my transition to being plant-based. I am now what people may call vegan. Therefore I may even tweak some of the recipes below to reflect my current lifestyle of eating. I leave these recipes here as they were in the beginning, to help you begin to change your desire and mouth feel of food. Give yourself the grace & time to change years of bad habits and information.

 Juicing


Smoothies

Vegan Sushi Rolls
Roasted Root Vegetables 
Purple Vegan Tacos
Quick Easy Hummus Dinner 
Vegan Quinoa Veggi Bean Burgers
Bison Burgers
Coconut Peanut Butter Chicken
Cold Quinoa Veggie Salad 
Hot and Cold Pasta Dishes 
Hurricane Stew with Rancho Gordo Beans
Homemade Pesto and Asparagus Naan Pizza
Salmon Pesto and Caramelized Onion Tomato Naan Pizzas  
Portobello Mushroom Meat And Potatoes
Roasted Cauliflower and Root Vegetables 
Heirloom Tomato Avocado Sandwich
No Oil Sweet Potato Fries With Balsamic Glaze
Asian Style Quinoa Pilaf With Mung Beans
Two Spaghetti Squash Meals
Asian Hoisin Quinoa
Roasted Cabbage Steaks

Desserts/Sweet Treats
Banana Ice Cream Sundae
Date Nut Balls
Blueberry Whipped Smoothie Bowl
Chocolate Avocado Pudding

The Basics Of What I Eat Now
Smoothies, salads, soups, Homemade veggie juice, fruits, veggies, nuts, and seeds. 
Keep it simple, keep it fresh, keep it whole foods, and organic.

 Menu Ideas From The Queen

These menus may not be everyone's idea of perfection, as this is a just a small window into some of our everyday food choices from the beginning of becoming plant-based. Everything listed is organic. Hope this can be of some help and gives you some ideas for changes, or additions to your own daily food choices. We are still learning and finding new foods to love even ten years later! Yes! We simply love our healthy food!!!! Enjoy your own vibrant journey.

Some Transitional Menu Ideas Fall and Winter

Sample 1
Breakfast - Hot Buckwheat Cereal with soy free almond milk, nuts and fruit.
Lunch - Apple slices with cinnamon
Snack - Fresh mashed avocado with multi-grain chips
Dinner - Homemade soup, fresh salad, homemade vegetable juice
Snack - Small piece of 70% or higher fair trade chocolate

Sample 2
Breakfast - Ezekiel sprouted grain muffin and omelet with onions, peppers (I no longer eat eggs, so I would now opt for a smoothie instead)
Lunch - Cup of leftover homemade soup
Snack - Lentil chips and hummus
Dinner - Quinoa vegetable stir fry, fresh salad avocado, nuts, homemade veggi juice
Snack  - Apple slices and cinnamon

Sample 3
Breakfast - Green Smoothie
Lunch - Cucumber and tomato slices with homemade vinaigrette
Snack -  Mix of gogi berries, cashews, pecans and filbert nuts
Dinner - Roasted Root Vegetables, Fresh Salad, Homemade Vegetable juice
Snack - Small piece of 70% or higher fair trade chocolate

Sample 4
Breakfast - Chia cold cereal with banana and pecan pieces
Lunch - Leftover root vegetables
Snack - Multi-grain chips with bruchetta
Dinner - zucchini, yellow squash, onions, peppers, tomato sauce, hemp seeds over cauliflower or pea pasta. Home made Veggi juice.
Snack - Ezekial sprouted grain muffin with Bilberry spread


Some Transitional Menu Ideas Spring and Summer
Sample 1
Breakfast - Cold chia or warm oatmeal cereal, almonds, walnuts, almond milk
Lunch - Small salad
Snack - dried unsweetened banana chips
Dinner - Sauteed zucchini, squash, onion, pea pods over Rainbow quinoa. Salad of Romain, tomatoes, avocado, daikon radish, and almond slices. Green juice.
Snack - Marys crackers with a touch of Bilberry spread

Sample 2
Breakfast - Green and Berry smoothie
Lunch - Leftover quinoa with veggies
Snack - Hazel nuts, cashews, almonds, walnuts, pumpkin seeds, mix
Dinner - Pesto pizza, roma or cherry tomatoes, onion, peppers, pine nuts, on whole wheat Naan bread. Base is pesto, but you could use organic tomato sauce instead. Nutritional yeast and hemp seeds instead of cheese. A Fresh salad of dandelion greens, Romain lettuce, radish, tomato, pecan pieces, orange pieces. Green juice.
Snack - 1 or 2 small squares of 80% fair trade dark chocolate

Sample 3
Breakfast - Green smoothie of dandelion, watercress, sprouts, 1/2 avocado, bananas, coconut water, hemp, chia, flax powder, unhulled sesame seeds, dha drops, cinnamon, nutmeg, turmeric, and berries.
Lunch - Cucumber and tomato slices with homemade vinaigrette
Snack -  Mix of gogi berries, cashews, pecans and filbert nuts and sunflower seeds
Dinner - Fresh Salad with bits of Wild Alaskan Salmon or Beyond meat plant based chicken chunks, Homemade Vegetable juice
Snack - Apple slices covered with cinnamon

Sample 4
Breakfast - Green Smoothie and Ezekiel sprouted grain muffin with Bilberry or fresh farm Jam, or avocado smear, onion, and tomato.
Lunch - Vinaigrette veggie slaw made without mayo
Snack - Multi-grain chips with organic salsa
Dinner - Raw zucchini, yellow squash, onions, peppers, tomato, hemp seeds over dark greens in big salad bowl. Home made Veggi juice.
Snack - Watermelon

A Quick Explanation Of What To Eat!


Additional series of You Tube Videos from Dr. Klaper about Eating Healthy and Eating Food That Kills you. I will admit that I did not start out eating perfect, as I did love cheddar cheese, mozzarella cheese, and egg yolks. I tried to cut back on the amount of these items I ate each week. Although some sources say eggs are still good for you, I have over time just lost my taste for them, and stopped eating them after my cancer diagnosis. I now make tofu scrambles which are delicious! Just as the page where these video links are posted says, it is a process and we are on our journey to improve the way that we eat. Watch this series so you can plan your daily menus to be more healthy. I say every little bit helps us to overall good health.

Websites

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