Garlicky Rosemary Potato Soup

Hello everyone and happy Friday!

This is an old recipe but is still one of our favorites.  It is delicious, comforting and is perfect for those upcoming Fall evenings.

We found this recipe in The No Meat Athlete Cookbook and it has quickly become one of our favorites.  It’s easy to make and is incredibly filling.  Enjoy it with a warm piece of vegan toast 🙂

Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook)

Serves 4-6

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Ingredients: 

  • 1 tablespoon olive oil (Optional. Or use ¼ cup/120 ml of the broth listed below)
  • 1 large yellow onion, chopped fine
  • 1 celery rib, chopped fine
  • 8 garlic cloves, chopped
  • 2 sprigs fresh rosemary, leaves stripped and minced
  • 2 pounds waxy potatoes, such as Yukon Gold, peeled and diced
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1 bay leaf
  • ¼ teaspoon black pepper, plus more to taste
  • 4 cups vegetable broth
  • ¼ cup Cashew Cream: 1 cup raw cashews, soaked in hot water for 1 hour, then drained, 1 teaspoon fresh lemon juice, ½ teaspoon salt, ½ to 1 cup water….blended together Click here for quick demo on how to make Cashew Cream
  • ¼ teaspoon salt

 

Directions: 

  • Place a medium stockpot over medium-high heat.  Add the oil, then add the onion, celery, garlic, and rosemary.  Cook, stirring often, for 5 minutes.  Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine.  Add the broth, increase the heat to high, and bring to a boil.
  • Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 30 minutes. Remove from the heat and stir in cashew cream.  (If you prefer a smooth texture, puree half the soup in a blender).
  • Add ¼ teaspoon salt and season with more pepper. Discard the bay leaf before serving.

 

Click here to purchase your own copy of The No Meat Athlete Cookbook.

I’ve decided to go VEGAN…now what???

You have watched the documentaries, you have figured out your “why”, and you are motivated to make the transition to being vegan.  But now what do you do????  Although going vegan was the best decision that I ever made, I find that it can be daunting in the beginning to know where to start.

I would love it if everyone could go vegan overnight, but this may not be the best strategy for long term success (and this should be your goal: to sustainably go vegan so you can stay vegan for the remainder of your lifetime).

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Here are some approachable ways to make the change.  You know yourself better than anyone, so choose a level that will work best for you.

*Eliminate one animal product every two weeks: for the first two weeks, you would eliminate dairy.  The next two weeks you could eliminate poultry.  The following two weeks, you could eliminate fish.  So on and so on….

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*Switch one of your meals to being vegan at one time: for the first two weeks you could have a vegan breakfast.  For the next two weeks you could add in a vegan lunch.  The next two weeks you would add a vegan dinner.  And then all you have to do is add in vegan snacks!  Pretty soon all of your meals will be vegan without the overwhelm.

*Find ways to make your favorite recipes or meals vegan:  if you are like me, you probably have 3-4 meals that you truly love and eat over and over.  Start with your favorite recipes and switch them to being vegan.  You could try vegan cheese in your macaroni, plant based milk in your oatmeal, chickpeas in your tuna fish salad, tofu in your breakfast burrito, pesto on your pizza.   Click here for more ideas. Pinterest is also an amazing resource for vegan recipes.

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*Veganize your restaurant experience: if you are someone that eats out a lot, maybe your first step should be to try to “veganize” your restaurant meals.  If you have a favorite restaurant, look up the menu ahead of time and study what you could possibly eat as a vegan.  If it’s an Italian restaurant, you could try a marinara pasta and lentil soup.  Stir frys are great at a Chinese restaurant and you certainly cannot go wrong with veggie fajitas at a Mexican restaurant.  There will always be something vegan to eat at every restaurant and if you are struggling, you can always ask your server for help.

In addition, to going to old restaurants, it can be fun to try something new.  Visit a vegan restaurant to see what they have to offer and to see how yummy vegan food can truly be.

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                                                          (photo from Veggie Grill)

If you are having a difficult time finding a vegan restaurant near you, make sure to add Happy Cow to your phone.  It is a free App/website that will show you the vegan options in your area.

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There are so many ways to start your vegan transition.  Every bit counts and every small change will add up in the long run.  Just remember that it should be fun!  You are making the commitment to your health, the planet, the animals and this is something that should be celebrated!!!

And please remember that if you ever get stuck, that I am here for you to offer accountability, support and resources.  Contact me anytime!!!  I mean it…..

See you next time!

 

Plant Based Eating Challenge – Starting January 8th

Hello everyone,

I hope that you had a wonderful holiday season and are ready for an amazing year!  I am extremely excited about 2018 and about new adventures that will take place within my business.  The first event is approaching quickly: my first Plant Based Eating Challenge of the year!

The Plant Based Eating Challenge will start on Monday, January 8th and this is a fantastic way to get started on those resolutions and to create healthy habits.  You will also be helping the environment, saving animals and choosing compassion.  In addition, you may lose weight, decrease bloating, increase your energy, enhance your sleep, improve your hair/skin and prevent disease (what more could we possibly ask for?!).

For an investment of $50.00 towards your health, you will receive the following:

-Plant Based Grocery List

-Easy to Make Recipes

-Health and Ethical Reasons for Going Plant Based

– A Private Facebook Group for Accountability and Support

-ME as Your Coach for an Entire 3 Weeks

-Health Tips: Where to get Your Protein, Supplementation, Where to Eat Out

-And so much more!!!

 

Please click here to sign up or message me with any questions.  Also, do not wait!  Spots are filling up fast.

***This is a great program for anyone who wants to go vegan but simply doesn’t know where to start.  Please share with family and friends.  Let’s make 2018 the healthiest and most compassionate year ever!

 

Garlicky Rosemary Potato Soup

Hello everyone,

It is that time of year where the weather has cooled down (except for in San Diego, of course!), and all I want to do is sit by the fire with some delicious, comfort food.

We found this recipe in The No Meat Athlete Cookbook and it has quickly become one of our favorites.  It’s easy to make and is incredibly filling.  Enjoy it with a warm piece of vegan toast 🙂

Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook)

Serves 4-6

IMG_8306

Ingredients: 

  • 1 tablespoon olive oil (Optional. Or use ¼ cup/120 ml of the broth listed below)
  • 1 large yellow onion, chopped fine
  • 1 celery rib, chopped fine
  • 8 garlic cloves, chopped
  • 2 sprigs fresh rosemary, leaves stripped and minced
  • 2 pounds waxy potatoes, such as Yukon Gold, peeled and diced
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1 bay leaf
  • ¼ teaspoon black pepper, plus more to taste
  • 4 cups vegetable broth
  • ¼ cup Cashew Cream: 1 cup raw cashews, soaked in hot water for 1 hour, then drained, 1 teaspoon fresh lemon juice, ½ teaspoon salt, ½ to 1 cup water….blended together Click here for quick demo on how to make Cashew Cream
  • ¼ teaspoon salt

 

Directions: 

  • Place a medium stockpot over medium-high heat.  Add the oil, then add the onion, celery, garlic, and rosemary.  Cook, stirring often, for 5 minutes.  Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine.  Add the broth, increase the heat to high, and bring to a boil.
  • Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 30 minutes. Remove from the heat and stir in cashew cream.  (If you prefer a smooth texture, puree half the soup in a blender).
  • Add ¼ teaspoon salt and season with more pepper. Discard the bay leaf before serving.

 

Click here to purchase your own copy of The No Meat Athlete Cookbook.

Summer Fitness and Nutrition Challenge

Hello all,

I hope that everyone had a wonderful and safe 4th of July!

Now that the holiday is over, I wanted to tell you about my upcoming Fitness and Nutrition Challenge.  I am incredibly excited about this one because I have joined forces with a great friend and fellow personal trainer, Kale.  In addition to being a fabulous trainer, Kale also has a vast knowledge of the psychology behind working out as well as about nutrition.

Our challenge starts this Monday, July 10th and we are offering two different components: fitness and nutrition.  The fitness portion (which costs as little as only 1 personal training session!) will include 4 weeks of online workouts, accountability, support and health tips from both trainers.  The nutrition component will include all of this plus grocery store lists, recipes (vegan and non vegan), cooking demos, portion control, and sample menu plans.

We are so excited to work with you and to help you create a happier and healthier life :). Please message me for questions or to reserve your spot.

***Sample workouts from both Kale and myself can be found on my Youtube page.

Cost:

Fitness only:  $50.00

Fitness and nutrition: $75.00