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Oh. My. Goodness. Hands down, these are the best chocolate chip cookies everrrr!!!!! This recipe definitely gets 5 big stars and they are bound to fool ANY non-vegan! I got this recipe from Amy at The Comforting Vegan and I found the recipe through Pinterest. I opted to add the 1 cup of walnuts for the added omega-3 benefits! I recommend making a double batch because these cookies will not last long at all! So, I do warn you that they are very addicting but so worth it! If you love chocolate chip cookies then YOU HAVE TO TRY THIS RECIPE! It will knock your socks off!
Things I Did Differently I didn't make a change to this recipe but I do want to note that I used the Ener-G Egg Replacer for my "eggs". I just followed the directions on the back of the box.
Overall Thoughts
I'm in love with these cookies and I will be making these again! I'll be working on trying to win over the non-vegans with this recipe...and I won't even tell them that they're vegan until they try them first :)
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 My poor husband came home early from work yesterday because he was really sick. My husband hardly ever gets sick and when he does he never misses
work or comes home early! I took one look at him when he walked in
through the door and I knew this had to be more than a cold! He
looked so weak and pale (he looked and sounded terrible!). He was
complaining of sinus congestion and pain, headache, sore throat, really bad body aches, chest congestion, chills, and an overall feeling of just not being well. I was concerned that he may have the start of bronchitis because he was coughing up some nasty looking phlegm and he was running a fever so I called the doctor's office to see if they could fit him in. Unfortunately, our doctor's office did not have any other openings for the day so we had to go to
urgent care.
After about 3 hours in urgent care they concluded that it is just an upper respiratory infection caused by a virus. They mentioned that a lot of people have been coming in with the same symptoms lately. The doctor said that all he can do is push fluids, eat healthy foods, take ibuprofen or Tylenol to help with the fever, proper hand hygiene, and rest. If after 3 days or so of doing this and he's not showing signs of improvement then we are to follow up with our regular physician. I really loved how she stressed eating healthy foods! Not to call out my husband but he isn't fully vegan and he has a tendency to grab some fast food for lunch if he doesn't have time to pack a lunch in the morning. He grabbed some fast food for lunch that day and I scolded him lightly on how that's not what his body needs to get better! So when the doctor mentioned how important it is to really eat healthy foods;
you're darn right I had a smirk on my face!
I think all of us ladies know how stubborn men can be sometimes! So, I took the initiative this morning and I woke up early so that I could juice up some nutrient-packed power juice and pack a lunch for my hubby. This is
what I juiced:
* Spinach- antioxidant rich with vitamins A & C; anti-inflammatory
* Parsley- antioxidant rich with vitamins A & C; anti-inflammatory
* Cilantro- antioxidant rich with vitamins A & C; anti-inflammatory
* Ginger- anti-inflammatory, boosts immune system, improves circulation
* Lemon- balances the body's PH, rich in vitamin C, helps to cleanse the body
* Beet- a high source for energy, rich in vitamins A, B & C, cleanses the body (especially the blood)
* Carrots- antioxidant, cleanses the blood, contains beta-carotene which converts to vitamin A
* Cucumber- good source of B vitamins (gives you energy),
hydrating
* Green Apple- antioxidant rich in vitamin C
* Orange- antioxidant rich in vitamin C
* Pineapple- anti-inflammatory & rich in vitamin C
I only listed the vitamins that I found helpful for his symptoms. It's amazing how many vitamins, minerals, and benefits these fruits and veggies have! So I sent my husband off to work today with a big 16 oz. juice and a banana for breakfast; along with a nutrient-dense lunch! For his lunch I packed a handful of cherry tomatoes, leftover spaghetti from my Quick Dinner Fix blog, and a big bowl of my lentil soup! This should give his body the fighting power it needs!
To top that off, for dinner tonight I'll be making a kale salad that's packed full of nutrients and an Asian noodle soup that I was supposed to make last night but wasn't able to because it was pretty late when we got back home from urgent care (I'll be posting reviews on the kale salad and Asian noodle soup later on). I'm hoping that all of this will also help me to not get sick as well! I have surgery coming
up in less than 3 weeks and I can't have surgery if I'm sick! So, I'm taking all of the same precautions that he is...I'm even debating on running to the store to pick up some Lysol to sanitize the heck out of this place! I have a feeling that I'm going to be in a cleaning frenzy today...
 Who doesn't love avocados?!?! I've been pretty obsessed with them lately...stuffing them in sandwiches, using them in salads, and eating them as a snack or as a side along with a low-fat dinner! Did you know that avocados contain nearly 20 essential vitamins and minerals and they also serve as a nutrient booster? They help your body to better absorb fat-soluble nutrients such as lutein and alpha & beta-carotene. If I'm finding myself eating a lot of low-fat foods then I try to incorporate this dish into my diet. I think this is one of the best and most simple ways to eat an avocado! Plus, this recipe only takes about 5 minutes to prepare!
Ingredients Avocado
Olive oil (preferably high quality)
Salt & Pepper to taste How To This one is really simple! Simply cut how many slices of avocado you want. Layer the slices on a plate. Drizzle with some high quality olive oil (you don't need a lot). Sprinkle with some fresh ground sea salt & pepper to taste. Enjoy!
Tip: I cut the avocado in half. Keeping the skin on, I slice off the amount of slices that I need and then I peel the skin off and arrange the slices on a plate. I take the remaining avocado and I place it back on the other half, keeping the seed in place. I then store it in an air-tight container. This keeps the avocado longer and prevents browning. The outer edges will still brown just a bit but the rest of the avocado won't. For later use, just do the same and cut what you need. For some reason, keeping the seed in helps the avocado from browning and keeps it longer.
 If you're looking for a traditional style potato salad with a bit of a twist and more kick in the taste department then this is the recipe for you! I recently had an epiphany about this recipe one day. I had picked up some radishes from the grocery store because they looked so good and I've recently had a craving for them. When I got home I washed the radishes and I cut the greens and ends off them. My plan was to throw these in a container and put them in the fridge for when I wanted a snack during the week. All of a sudden a light bulb went off...why not put some of them in a potato salad?!?!? I don't know why I haven't thought of this before because this idea was genius! It really adds a whole new dimension to the potato salad and the mayo helps to smooth the spice of the radish. I raided my fridge in search for some other veggies to add to the mix and I came up with the perfect potato salad recipe that's bound to impress!
Ingredients 2 lbs. of potatoes (I used yellow potatoes but red potatoes would also be perfect)
1/4 cup yellow bell pepper, diced
1/4 cup red onion, diced,
1/4 cup celery, diced
5-6 radishes, diced
1/4 cup fresh parsley, stems removed, and minced
2 tsp. dried dill
1/2 tsp. cumin
1/8 tsp. black pepper
3/4 cup Veganaise
1 & 1/2 tsp. dijon mustard
fresh chopped dill for garnish (optional) How TO: Peel the potatoes and dice into 1 inch pieces. Place the potatoes in a pot and cover with water. Place the pot on high heat and bring to a boil. Let the potatoes boil until tender being careful to not overcook (about 15-20 minutes after the water comes to a boil). Once the potatoes are ready, drain them in a colander and run cold water over them until they are cold (about 5 minutes or so). Drain well.  While the potatoes are cooking you can start chopping all of the veggies and the parsley. Place the bell pepper, onion, celery, radishes,
parsley, dill, cumin, black pepper in a large bowl. Add the cold potatoes, Veganaise, dijon mustard, and mix well using the spoon to break up some of the potatoes. Breaking up the potatoes a little bit more creates a creamier and thicker potato salad! Once it is fully mixed, let it chill in the fridge for at least 30 minutes before serving. Sprinkle with some fresh chopped dill for garnish if you like!
If you noticed, I did not add any salt to the potato salad mixture itself. I did this because potatoes have a tendency to really soak up the salt and I find myself not only adding salt to the mixture but also adding it just before I eat it because the potatoes soaked up all the salt. In order to avoid consuming so much salt, I just sprinkle it on top just before I eat it. If serving this at a party or something, you can always sprinkle a bit of salt on top just before setting it out!
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I give this recipe 5 stars! These turned out amazing and I was impressed! This recipe is from Erin at Texanarian Cooking and I found this recipe on Pinterest. They have no grain, no eggs, no dairy, no oil, and no butter! These really fooled my husband! It is such a simple recipe and they were extremely easy to make. The odd thing is that they are made out of chick peas! Wait, did I really just say chick peas?!?! Yep, I sure did and the funny thing is that you wouldn't even be able to tell unless I told you! These cookies really pack a punch in the protein department and they are extremely filling. Two of these cookies and I can almost guarantee you'll be
full!
I'm not usually a grain-free person but this recipe was so out there that I needed to try it and I'm really glad that I
did! My husband likes his warmed up a bit before eating but I actually like mine room temperature. Funny thing is that Erin mentions how she really doesn't like them cold! I guess it's all about personal preference but I still thought they were good!
Things I did Different
Erin mentions that this isn't the type of recipe to do all sorts of variations with so I stuck with the recipe. The only variation I did make was using agave nectar instead of honey to make it vegan. She does mention that this is a variation that can be done with success. The only thing
that it changed was the color of the cookies. They turned out slightly darker than hers but they're still amazing!
Overall Thoughts
I will definitely make these again! These would be great as a mid-day snack when an extra boost of energy is needed! They're packed full of protein, healthier than most cookies, and sweet!
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I give this recipe 5 stars! These tacos turned out great! This recipe is
from Susan at Fat Free Vegan Kitchen and I found this recipe on Pinterest. I topped off my tacos with Follow Your Heart vegan sour cream, cilantro, shredded spinach, tomatoes, avocado and a
squeeze of lime juice! My husband and I just devoured this meal! It seems as though everyone on Pinterest has been obsessed with non-typical ways of using cauliflower and I wanted to jump on the bandwagon! After trying a "cream" of mushroom soup recipe ( it used cauliflower in place of the cream and it turned out amazing), I knew that cauliflower could do wonderful things besides being eaten on its own as a side. This recipe truly inspired me that there are a lot of possibilities for cauliflower!
What I Did Different
Nothing! I didn't have to make any variations for this recipe.
Overall Thoughts
I will be making this recipe again but next time I will make a half batch! This recipe makes too much for two people but it would be perfect for a family! Also, just a personal preference, I do prefer regular tortillas versus corn tortillas. The corn tortillas always seem to have a rubbery texture but again, it's a personal preference! These would also be great in a hard shell too!
This is my go to guide for eating out and still keeping to my vegan diet! There are plenty of places is our area that offer vegan selections or can make vegan accommodations. I'm pretty sure that there are more places than what is on this list. It's pretty hard to keep up with more places that are
accommodating to the needs of vegans!
FYI...my husband and I have already checked out Kyoto and Fujiyama for vegan sushi (amaaaaazing!), Classic Slice for pizza (soy cheese please!), EE Sane for some awesome Thai food, and of course I had to feed my sweet tooth and
check out Babe's Ice Cream in Bay View for their vegan selections!
Sushi, hand down, is always good! Fujiyama and Kyoto offer vegan sushi under the "vegetarian" section of the menu.
I absolutely LOVE Classic Slice Pizza because they have several vegan pizzas to choose from. The Mediterranean
is our favorite and the soy stix are out of this world!
EE Sane has never been a disappointment when we have gone! They are knowledgeable on vegan selections and can substitute the meat for tofu.
Oh, Babe's Ice Cream...thank goodness for you! Who doesn't love to grab an ice cream cone every once in awhile? The best part is that not only do they offer vegan
ice cream; they also offer vegan ice cream sandwiches, and vegan ice cream cakes. Ok, time to lift your dropped jaw from the floor and wipe that drool off of your face!
If you know of any other restaurants that offer vegan options please do share! I will also update if I find more on
my own as well.
 We've all had it where we have been in a quick bind for dinner and need to cook something up pronto! Or maybe we just really don't feel like cooking but we still want something that looks and tastes great on the table! I have a no-fail vegan dinner...spaghetti with Italian "sausage"! This even cooks up in less than 30 minutes!
The other night I had to fix this up because our plans had suddenly changed. Thankfully, I already had all of the ingredients for a spaghetti dinner! Ok, I used jarred
sauce but I couldn't help to add my own touch to it! I started up a pot of water for the noodles, put it on high heat, and I covered it to bring it to a boil faster. Then, I chopped up about 1/2 cup of white onion and two links of the Italian Tofurky sausages.
 Next, I heated a large saucepan over medium heat and I added about 1 tbs. of olive oil. Once the olive oil was heated I added in the onions and
tofurky. I sautéed the ingredients until the onions were tender. Then I grated in 2 cloves of garlic; sautéing until fragrant (about 30 seconds). Next, I poured in the sauce.
 You can use any sauce but make sure it's vegan! I used Trader Joe's tomato basil marinara. After adding the sauce, I turned the heat down to low and
I left the sauce uncovered to thicken up while it simmers. If you like your sauce on the thinner side then just cover slightly leaving a small space for some evaporation.
Once the water was boiling, I added the noodles. These noodles are one of my favorite spaghetti noodles because they're made with veggies! I just happened to have some on hand so this is what I used. Any kind will do though. While the noodles cooked, I tended to the sauce.  I tested the sauce to check for saltiness because when adding sausages to a jarred spaghetti sauce they have a tendency to be on the saltier side. I learned that a nice trick to fix a sauce that is too
salty is...olive oil! Yep, olive oil seems to do the trick and it
helps to add a nice flavor. I added in the olive oil until the sauce tasted just right!
 Next up was adding a flavor that somewhat resembled parmesan cheese. Drum roll please...nutritional yeast! It's rich in vitamin B-12 and it tastes like parmesan cheese. I just added a few sprinkles to my liking and I also ground in some fresh black pepper. Once the noodles were done I strained them, turned off the sauce, essembled the spaghetti, and sprinkled a light dusting of nutritional yeast on top. This was all done in 30 minutes and it was quick, easy, and delicious!
So, as most of you know my husband and I moved into our brand new house that we built on April 30 and this big event was followed by my major knee surgery on May 6. We were without a fridge and a stove for several days (we did have a mini fridge with some items in it) because they were backed up for delivery and we had to get creative and think outside of the box for our meals. So it came down to vegan fast-food, microwave convenience food, and a lot of salads!
These were the fast-food places I went to:
McDonald's: I had a side salad with the balsamic vinaigrette dressing and unsweetened iced tea when I went here.
Fazoli's: All of there noodles are vegan! I ordered their fettuccini and topped it off with their marinara sauce and steamed broccoli. If you get the breadsticks make sure to order them without the garlic butter on top.
Culver's: I ordered the garden fresca salad without cheese and with the raspberry vinaigrette dressing.
Kyoto: Vegetarian sushi and veggie tempura.
Fujiama: Any of their vegetarian sushi and veggie tempura.
Convenience Foods:
Trader Joe's veggie wrap sandwich (it's pre-made and in the refrigerated section)
Trader Joe's Japanese fried rice (made on the stove-top)
Trader Joe's Quinoa and Veggie mixture (microwave)
Trader Joe's Kimchi Fried Rice (microwave)
Trader Joe's Vegan Veggie Burgers (you're supposed to cook these on the stove but I microwaved ours until our stove came).
Amy's microwavable meals. Their not all vegan but there are a lot of vegan options. I had a Thai curry dish and veggies with brown rice. Both were satisfying.
Van's Blueberry Waffles: These are absolutely amazing! I topped mine off with maple syrup and earth balance butter (yes, it's vegan!).
Other foods that I had on hand were nuts, peanut butter, vegan bread, cereal, vegan granola bars, and fruits. It was actually a lot easier to find convenient vegan foods than I thought! I used Google search and PETA to help me out with some of my vegan fast-food choices.
So, if you're in a crunch or need something to eat on the go, there are always vegan options available! You may have to
do a little research, download a vegan eating out app, and be a little creative but you will always be able to find something available! I hope this helps!
 This is the Trader Joe's Japanese Fried Rice. This stuff is so good!!! I serve this on top of a bed of kale that is steamed in
a mushroom broth.
 There's nothing quite like a hearty breakfast that helps you to start your day out right! We all could use a little jump start in the morning and a powerful breakfast like this is sure to do the trick! I'm not the biggest lover of oatmeal because it can be very bland...until now! I've been playing around with healthy add-ins and toppings for my oatmeal. It's all about having the right combination of ingredients! The part that I love about oatmeal is that it's so versatile and I can change up the ingredients depending on my cravings or needs. It's fast and super easy to make! Here's my favorite combo below.
Ingredients 1/2 cup whole grain oatmeal (I used Trader Joe's)
1 cup water
1/4 of nuts, divided (I used raw almonds & roasted unsalted pistachio meats)
1-2 tbs. of raisins or dried cranberries
1-2 tbs. of pure maple syrup
splash of almond or soy milk (optional) How TO: Cook the oatmeal as directed on the package but during the last 30 seconds of cooking toss in half of the nuts and continue to cook until the oatmeal is done. Top off with the remaining nuts, sprinkle with raisins or cranberries, drizzle with desired amount of maple syrup, and add a splash of almond or soy milk if desired. Viola! A hearty breakfast is served!
Variations:
Play around with the recipe to adjust to your liking!
* Nuts- you can use any kind of nuts that you like! Try some walnuts for some added omega-3, some pecans for added sweetness, or some sunflower seeds to get some vitamin E.
* Maple Syrup- You could even do agave nectar if you like or you can always opt for the vegan sugar for a more traditional oatmeal.
* Spices- Sometimes when I add in pecans I'll throw in a dash of cinnamon or nutmeg.
* Need more fiber or looking for some extra omega-3? Add in some flax seed! Be careful though because adding too much can really ruin the flavor. Add a little at a time to be on the safe side!
* Fruits- You're not just limited to raisins and dried cranberries! Sometimes I'll chop up an apple and add it to the oatmeal for the entire cooking process. It turns out lovely! Add your dash of cinnamon and some pecans and be prepared to be amazed!
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