When I say “Professional Organizer” so many images are conjured in the people I am speaking to. They may see a super hero flying in to wipe out the clutter, a team of happy cleaning people bringing order to a space or a business professional (with a stop watch instead of a whip) keeping you on track with productivity. In actuality, we act more as a friend or confidant to encourage you in your project all the while providing
A good friend of mine passed this recipe along to me. I made changes, as I do, to make it more plant based and use the foods that I had available. The Savvy Vegetarian also borrowed the recipe from the book the Quick-Fix Vegetarian: Healthy (Google Affiliate Ad). If you enjoy my blog and the delicious recipes that I share here, please follow this blog and share it with your friends. You may also choose to subscribe via feedburner for email
When I started writing this I had gone over a month without a post! I hope you will forgive me and forgive my lack of photos with my recipes. I realized that I was worrying about getting my blog just right, about posting my recipes and messages as soon as possible and about devoting enough time to this project. So, I took a little break. I am still plant-based and we are going strong on the food. I hope
This is an original recipe. I would like to tweak the seasoning some but I will throw it out there to the masses and you can report back to me on the adjustments that you would make. Ingredients: 1 lb white navy beans (pre-soaked), rinsed and drained. 8 c. chopped fresh kale 1 c. (1 large) red potato, cubed 1 c. (1 medium) onion, chopped 2 t. (2 cloves) garlic, pressed 1 t of anise or fennel 1 T Miso
1 large sweet potato (about 1.5-2 c.) (I usually cook on the ‘potato’ setting in microwave) 1/4 c. walnuts (optional) 2 T cocoa 1 t vanilla extract 1/4 c. dates 1/4c-1 c. of unsweetened coconut milk (I use Silk brand) Mix in a high speed blender until smooth. Serve warm or chilled.
I think we make a big mistake and underestimate our beautiful children when we jump to the conclusion that they will not be ‘on-board’ with this diet change. For starters, we need to remember that we are the parents and just as we would likely not feed our children marshmallows for breakfast on a daily basis, once we know that foods are not healthy and safe for our children we need to make changes. As a parent, I do not
In recent weeks I have been fielding questions from curious friends on what we are doing, how it works and where to find information. On the surface, it can seem as though you are delving into unchartered territory. However, once you break through the psychological, cultural and tradition barriers you will find a thriving community of people just like you in exactly the same place as you thriving on a plant-based lifestyle. Three months ago, I didn’t even know where
I have never been one for ‘diets’ unless you are talking about diet in the truest sense of the word to mean the foods that we consume. Since changing to plant-based living three months ago I have never felt I have been on a ‘fad diet’ but the idea of bucking the system, going against the majority of information and traditions I have come to know and limiting my food options from the mainstream has made me feel a little
I make preparing meals easier by cooking some things during the week while I am home such as rice or beans. Also, I prepare the cereal mix we use for the week by multiplying the recipe by 8, I then store it in an air tight container. Our snacks are things like popcorn, cut up carrots, cut up apples, oranges, trail mix, peanut butter power balls, etc that we can prepare quickly or just grab from the fridge or pantry.
Sunday Breakfast: Cereal Bowl Dinner: Black Bean Burritos w/ Kale & Mashed Sweet Potatoes Monday Breakfast: Peanut Oatmeal Dinner: Stir Fry w/ Rice and Carrot Salad Tuesday Breakfast: Oatmeal Bars & Fruit Smoothie Dinner: Meatloaf, Roasted Potatoes, Broccoli Wednesday Breakfast: Cereal Bowl Dinner: Broccoli Soup & Muffins Thursday Breakfast: Cereal Bowl Dinner: Sloppy Lentil Joes, Salad, Cut Up Veggies Friday Breakfast: Brown Rice Breakfast Pudding Dinner: Chili &
