Vegetable Medley Coleslaw

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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 🙂

A vegan recipe that is made with only 5 ingredients!

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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.