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The Spring Hill Hummus Pocket Makes a Great Sandwich

August 15, 2012 in Vegetarian Recipes

The Spring Hill Hummus Pocket makes a great sandwich and that’s no lie! This is a hummus pocket I whipped up one night after a long day of yard work and didn’t have the time to make something fresh. Fortunately it was one of those nights where I had the exact pre-made food in the fridge to create a perfect left-overs sandwich for dinner accompanied by an organic lettuce mix I bought at the store. Now remember, this is a sandwich that was made with left overs, to cook this from scratch will take a little time. For your convenience I’ve linked the ingredients that will have to be made individually to the actual recipes on my site. For instance the hummus will have to be made as well as the olive oil fried potatoes. Ingredients per sandwich 2 tbs hummus 3 slices avocado diced 1/4 cup sauteed kale 2
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The Cous Cous Breakfast Experience

July 30, 2012 in Breakfast, Vegetarian Recipes

This cous cous breakfast experience can actually be served anytime of the day and in TONS of variations! Don’t like black beans? Throw any kind of bean you want in it for the Protein. One cup of black beans and 1/3 cup of dry cous cous has 15 grams of Protein. Not bad. Let’s take a look at the total nutritional content of this kick-butt dish. cous cous- a very good source of Selenium. black beans – a good source of Protein, Thiamin, Magnesium, Phosphorus & Manganese, as well as a very good source of Dietary Fiber and Folate. red potatoes- a good source of Vitamin B6 and Potassium, as well as a very good source of Vitamin C. tomatoes- a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus & Copper, as well as a very good source of Dietary Fiber, Vitamin A, Vitamin
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Hummus Nutrition And How To Make It

July 16, 2012 in Nutritional Facts, Vegetarian Recipes

Hummus and its nutritional benefits to the body have been talked about as far back as Plato and Socrates and has been a staple of the Egyptian diet throughout history. This excellent dip or spread is spelled many different ways such as: hommus, hommos, hummous, houmous , hamos, and is actually the Arabic word for chick pea. It is believed that chick peas have existed since prehistoric times, thriving in the hanging gardens of Babylon. Even though the exact origins of hummus can not be exacted, it has been a part of the Middle Eastern and Mediterranean diet for thousands of years. But what is definitely know is hummus made it’s way into America in the early 1900′s when large numbers of East Europeans and Middle Eastern people began to flood into the country and boy am I glad they brought the recipe with them! Hummus is a good source
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Quinoa Veggie Patties

July 11, 2012 in Plant Based Diet, Vegetarian Recipes

These quinoa veggie patties really are to kill for! My family most certainly didn’t think they would like them. This recipe will make approximately 6 patties at a size of around 3-4 inches a piece. I doubled the recipe and made ten 5 – 5.5 inch patties so I can have five for the next day! Before you even get started I do have to point out you’ll need a food processor for this. I remember, before I got mine, I wanted to do this recipe so bad and couldn’t! When I finally DID get mine I whipped out this recipe, dove right in and my family absolutely loved it! The biggest draw back to this meal is it takes a long time to make, I won’t lie to ya! I was told the entire thing can be done in 30 minutes… NO WAY! But the reward is well worth
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Cooking Quinoa In 3 Easy Steps

July 10, 2012 in Nutritional Facts, Plant Based Diet, Vegetarian Recipes

Cooking quinoa can be done in three simple steps but before we get into that how ’bout we cover a little history of this wonder crop. The Incas believed the crop was sacred and called it chisaya mama or ‘mother of all grains’. Apparently during the European conquest of South America, the conquistadors hated quinoa because of how important it was during non-Christian ceremonies and dubbed it ‘food for Indians’. The colonists even tried to stop all growing of quinoa forcing the Incas to cultivate wheat instead. One thing I was most certainly not aware of was the fact this wonderful “grain” isn’t a grain at all! Quinoa (pronounced KEEN-wah) is in the grass family and is more closely related to beets and spinach than any grain. This vegetable is a great source of protein and fiber as well as very low in cholesterol and sodium. Here’s what the “SkinnyChef”
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Meatless Burrito Using An Organic Sprouted Grain Tortilla

July 6, 2012 in Plant Based Diet, Vegetarian Recipes

A meatless burrito in an organic sprouted grain tortilla would have been the last thing on my mind when I was stuffing meat and dairy down my throat. Now that I have switched completely to plant-based eating these kinds of meals are what I CRAVE! Nutritional Information: spinach – low in Saturated Fat, and very low in Cholesterol. A good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese. Since spinach is high in Sodium I recommend you don’t use any type of salt. kale- low in Saturated Fat, and very low in Cholesterol. A good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6,
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Cucumber Nutrition, What Is It Exactly?

June 30, 2012 in Nutritional Facts, Plant Based Diet

“Cucumber nutrition. What is it exactly?’ is what my six year old asked me this morning with a curious, sideways look. It was such a cool question from a little kid I had to post about it. Luckily my entire family loves cucumbers and anything that has cucumbers in it, on it or even near it. It isn’t unusual for us to have  cold, sliced cucumbers tossed with very little raspberry vinaigrette, lemon juice for me, and a big old glass of orange juice or three for the kids, small glass for me and two large glasses of filtered water. One of the really cool things about switching to a plant-based diet is once the meat is wiped out there are all kinds of eating stereotypes that can be shattered. For instance one of my families favorite dishes can be eaten for any meal. It’s a blend of cous cous,
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Sauteed Kale Recipe By Bobby Flay

June 28, 2012 in Measure Your Garbage, Plant Based Diet, Vegetarian Recipes

Here is a sauteed kale recipe that will surely please anyone who is in transition from meat to a plant-based diet. Why is kale so wonderful? Here is an excerpt from an article I was reading at webmd.com. They say it much better than I could have: “Move over Popeye and make room for the “queen of greens,” kale. Gaining in popularity, kale is an amazing vegetable being recognized for its exceptional nutrient richness, health benefits, and delicious flavor. Eating a variety of natural, unprocessed vegetables can do wonders for your health, but choosing super-nutritious kale on a regular basis may provide significant health benefits, including cancer protection and lowered cholesterol. Kale, also known as borecole, is one of the healthiest vegetables on the planet. A leafy green, kale is available in curly, ornamental, or dinosaur varieties. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage,
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Mango, Pineapple and Coconut Milk Smoothie

June 23, 2012 in Beverages, Vegetarian Recipes

This anytime smoothie is an especially wonderful beverage for breakfast, just ask my kids! 1 Pineapple 1 Mango 1/2 cup Coconut Milk Ice -  (as much or as little as you like)   Peel then cut fruit into pieces small enough to accommodate your blender. If your blender is as crappy as mine don’t throw all the fruit into the blender at once. If you do you’ll be forced to take the lid off, mash the fruit down with a wooden spoon while blending it at the same time and screaming colorful profanities… not very safe! So slowly add the fruit along with the coconut milk and blend that mixture first. Next you add the ice.  Just like the fruit and coconut milk, add the ice slowly to make the process easier, pour it into a pretty lil’ cup and PRESTO! You have a kick-butt smoothie! Enjoy!

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