Vegetable Medley Coleslaw

img_1439
Part of my treatment was to eliminate some of the foods that I loved and I wondered, “what am I going to eat now?” I am a creature of habit and have been eating the same lunch and afternoon snack for about a year (No wonder my body felt so fatigued, it wasn’t getting the nutrients from a wonderful variety of foods)!

Layla and I came up with this delicious side dish (and I am trying hard not to let her just eat all of it). I should state that I am not a chef! I also don’t tend to measure, so go ahead and put in as much of each vegetable as your palette desires:)

-Green cabbage (I did half of a head)

-Rainbow carrots

-Fresh mint (I used about 6 leaves)

-Parsley

-Green Onion

-Hemp seeds

-Zucchini (I used zoodles cut with our veggie spiralizer)

-Apple cider vinegar, salt and pepper to taste

*It would probably be delicious with some lemon juice added as well, but they are on my “NO” list.

*Also, this recipe is great on a toasted brown rice tortilla with a little bit of vegan mayonnaise.

Enjoy 🙂

Creamy-avocado potato salad

IMG_4181

This is by far one of my all time favorite recipes!! I love the simplicity of it; yet, it is extremely delicious and comforting. It can be a side dish or add some protein for a full entree.

**I cannot take credit for this recipe. It is from the phenomenal, and highly recommended, cookbook Oh She Glows.

Serves 3, prep time: 25 minutes, cook time: 30-35 minutes.

Ingredients:

-1 1/2 to 2 pounds yellow potatoes, chopped into 1/2 inch cubes

-3 teaspoons extra-virgin olive oil

-1/2 teaspoon fine-grain seat salt

-1/4 teaspoon freshly ground black pepper

-1 bunch asparagus, woody ends broken off, stalks chopped into 1-inch pieces

-1/2 cup chopped green onions

For the dressing:

-1/2 cup avocado

-2 tablespoons minced fresh dill

-4 teaspoons fresh lemon juice

-1 green onion, roughly chopped

-1/4 teaspoon fine-grain sea salt, or to taste, plus more for serving

-Freshly ground black pepper

Directions:

1. Preheat the oven to 425 degrees F. Line two rimmed baking sheets with parchment paper.

2. Spread the potatoes in an even layer on one of the prepared baking sheets and drizzle them with 1 1/2 teaspoons of the oil. Season with salt and pepper. Spread the asparagus on the second baking sheet and drizzle with the remaining 1 1/2 teaspoons oil. Season with the remaining salt and pepper.

3. Roast the potatoes for 15 minutes, flip them, and roast for 15 to 20 minutes more, until golden and fork tender. During the last 15 minutes of roasting the potatoes, place the asparagus in the oven and roast for 9 to 12 minutes, until tender. Transfer the roasted potatoes and asparagus to a large bowl and stir in the green onions.

4. Make the Dressing: In a mini food processor, combine the avocado, dill, lemon juice, green onion, salt, pepper, to taste, and 1/4 cup water and process until smooth.

5. Add the dressing to the bowl with the potatoes and asparagus and stir until combined. Season with salt and pepper to taste and serve immediately. The salad is also good chilled and will keep in an airtight container in the refrigerator for a couple of days.

A vegetable recipe that even the kids will love!

GetAttachment.aspx

These cauliflower tots are amazing and taste like the real, potato version.  Don’t tell the kids….they are healthy and vegetarian!  We love this recipe and normally pair it with spaghetti squash to make it a full meal.  I do not take credit for this recipe.  Enjoy!

A vegan recipe that is made with only 5 ingredients!

photo-54

Here is another one of my favorite, vegan, gluten-free, recipes from The Oh She Glows Cookbook.  It is originally intended for a breakfast meal, but I prefer to eat it as a warm, comforting dinner.

Loaded Savory Oatmeal & Lentil Bowl

-1/3 cup gluten-free rolled oats

-**1/4 cup red lentils (see note below)

-1 1/2 to 1 3/4 cups vegetable broth

-1 small clove garlic, minced (optional)

-1 small shallot, chopped, or 2 to 3 tablespoons chopped onion (optional)

Optional toppings:  Salsa, chopped green onion, hummus, crackers, avocado, salt and pepper

Instructions:

**I prefer to soak my lentils for a day beforehand to promote healthy digestion.

1.  In a medium saucepan, combine the oats, lentils, broth, garlic (if using), and shallot (if using).  Bring the mixture to a low boil over medium-high heat, then reduce the heat to medium-low and simmer, uncovered, for 8 to 12 minutes, or until thickened.  Season with salt and pepper to taste.

2.  Spoon the oatmeal into a bowl, add your desired toppings, and enjoy!

3.  Store any leftovers in an airtight container  They will keep in the refrigerator for 2 to 3 days.  To reheat, simply combine the oatmeal and a splash of vegetable broth in a small saucepan and heat over medium-low heat until warmed through.