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betterfoodguru

🌱Helping you eat more plants
🌈colorful easy, vegan recipes
🌍adventurous global cuisines
🔪Industry Pro 👶🏻 Mom of 3
❤️ sharing is caring
🛸Worcester, Ma

Are you a fan of split pea soup? If so, do yoursel

Are you a fan of split pea soup?
If so, do yourself a favor and try this gloriously silky and flavorful plant based version.
This may very well be one of my most extraordinarily tasty soup recipes so far. I practically licked this bowl clean😀
👉VEGAN SPLIT PEA SOUP garnished with ginger and maple roasted Brussels sprouts and carrots, crushed red pepper, black peper, fresh mint and a drizzle of olive oil.
🤘Vegan Split Pea Soup Recipe
Prep:10 mins
Cook:50 mins
Yield: 8-10 servings
How to:
1. Start by rinsing 1 lb of split peas several times then putting in a pot with water to cover plus 3 inches above and bring to a boil
2. Sauté 4 cloves garlic and one onion chopped fine in 2tsp olive oil until browning
3. Add 4 stalks celery chopped fine, 4 carrots peeled and chopped and the bottom half of a butternut squash peeled, deseeded and chopped. Season with salt and pepper and cook for 10-15 minutes until all veggies have some color
4. Add veggies to pot with split peas then add 1 Tbsp ground turmeric, 1 tsp smoked paprika and 1tsp salt and bring to a boil then simmer stirring often about 20 minutes more until peas turn into this silky soft consistency.
5. Lastly add in 1/4 cup frozen peas and 1 cup baby spinach to hot soup and stir in. Top with crushed pepper, herbs, black pepper and
🤘MAPLE GINGER CARROTS AND BRUSSELS SPROUTS RECIPE
How to:
In an oven safe sauté pan fry 1 clove chopped garlic and 1 tbsp fresh ginger until fragrant then add in halved brussels and carrots plus a sprinkle of salt and pepper
Then throw the pan in the oven at 425 for 20 mins tossing once halfway and adding 1tbsp drizzled maple syrup and 1 tsp soy sauce for 5 additional minutes at the end of cooking
This soup had the smoky flavor of a traditional split pea soup without the ham.
Although I hate cold weather, I love cold weather food..ironic huh?
I fancy myself as a sort of master soup maker😂 and I have donned my soup apron so get ready friends!

Are you guys down with another pasta hug to start

Are you guys down with another pasta hug to start the new week?
I can’t even with the stress level atm so just gimme all the damn pasta.
🤘White bean and Kale Linguine Recipe
Prep:10 mins
Cook:20 mins
Yield: 3-5
Ingredients: 1 lb linguine, 1 large can crushed tomatoes, 2 tbsp tomato paste, 3 cloves garlic, 1/2 yellow onion, 3 cups kale, 1 can white beans, 3 sweet baby bell peppers, 6 basil leaves, turbinado sugar, 1 tbsp vegan butter, salt, pepper and crushed red pepper to taste
1. Put on water to boil on back burner first to time correctly
2. Sauté onion and garlic in a large, deep pan, chopped fine in 1 tbsp olive oil until very fragrant (3-5 mins) then add chopped baby bells and cook 3 more mins until peppers are soft and inions are browning
2. Add crushed tomato, tomato paste and 1 cup water and bring to a boil
3. Add drained beans, a pinch of salt and crushed red pepper if desired. Add 1 pinch turbinado sugar to cut acidity if desired and cook 5 minutes
4. Cook pasta according to box, add 1 tbsp vegan butter so pasta doesn’t stick together and reserve aside until last step
5. Add in kale chopped very small at the end to wilt but retain some integrity then add in the cooked pasta and mix well tossing until sauce clings to the pasta
6. Top pasta with fresh basil, black pepper and chili flakes
I am gonna keep my captions light and my bowls heavy this week😂 Aint nobody got time for whining. Stay sane friends🌈

Taking the weekend off to celebrate this munchkins

Taking the weekend off to celebrate this munchkins 4th Birthday! So grateful to have this little sunshine in my life.
Have a great weekend guys✌️

Do you struggle for quickie meal ideas during the

Do you struggle for quickie meal ideas during the week?
Rather than reach for takeout food, make your own version at home. It may not be a rainbow salad but it is certainly healthier than fast food or even restaurant food which is extra oil and sodium laden. There is no shame in using quality packaged foods to stay on track and feed your family on nights when life is too hectic.
Last night my 5 year old som made a simple dinner with me which strengthened our connection after a tough day of remote learning and made the whole fam smile. He couldn’t stop gushing about how delicious these double decker burgers were. Honestly they were incredible and so simple to make.
NOT AN AD.. I love these @gardein ultimate burger patties, the ingredient list is pretty legit, and the taste is spot on even for die hard carnivores. My kids LOVE them. They are great on the grill but for the ultimate in lazy cooking, you can just pop them on a sheet pan like I did for 20 mins in the oven and melt cheese if you like that way. I had mine vegan style on an @arnoldbread whole wheat burger bun with vegan thousand island made with @hellmannsmayonnaise vegan.
I think I will be utilizing these once a week to supplement our regular home cooking repertoire since school started life feels pretty hectic! TGIF
Do you have favorite vegan convenience products to share with me?

Are you into soups yet? These chilly nights are pe

Are you into soups yet?
These chilly nights are perfect for warm bowls of soup, blankets on the couch and fuzzy socks. I am digging out all the soup recipes like this one.
👉CHICKPEA MINESTRONE
Chock full of garden veggies, herbs and optional added pasta
🤘Chickpea Minestrone Recipe
Prep: 10 mins
Cook: 30 mins
Yield: 5-8 servings
Ingredients: 1 box pasta, 2 cans chickpeas, 1 can crushed tomatoes, 3 cups chopped mixed or frozen vegetables, 4 cloves garlic, 1 onion, 2Tbsp Italian seasoning or oregano, 2Tbsp fresh cilantro, or basil, crushed red pepper, salt and black pepper according to taste preferences.
How to:
1. Saute 4 cloves chopped garlic and 1 chopped onion in 1tsp olive oil in a big pot for 5 mins until caramelizing
2. Add 3 cups diced vegetables, whatever you have..I found in my fridge 3 stalks celery, 3 potatoes, 3 yellow carrots and the bottom part of a butternut squash and chopped them all up in small cubes and threw them in. Cook for 5 mins
3. Add about 10 cups of water, 2 cans of chickpeas and 1 can crushed tomatoes and bring to a boil. As summer starts rolling and the tomatoes are abundant start using fresh ones here instead of canned and saute them with the vegetables instead
4. Season with whatever herbs you have: I used 2Tbsp Italian seasoning, 1 tbsp oregano, 2 tbsp fresh cilantro, 1 tsp Trader Joes umami seasoning, salt and black pepper. Cook 15 mins for all flavors to meld. If your herb garden is poppin, don’t be shy, theow in some mint, parsely, thyme, whatever you have will be delectable
5. Cook pasta separate and only add when serving. Pasta gets all blown up if you add directly to soup which is so bogus IMO
6. Garnish with fresh cilantro, and copious crushed red pepper.
Hoping you guys can bear with me as I transition my family into a remote schooling routine and myself into a different social media posting schedule.
I hope you all are assuming hero pose, keeping your chin up and having a smooth and productive week. But even if you aren’t, thats ok too. Be kind to yourself.
Sending hugs!

Are you a multitasker? This meal gives you a warm

Are you a multitasker?
This meal gives you a warm hug and nourishes your bod at the same time😃
👉RED LENTIL AND EGGPLANT BOLOGNESE WITH FUSILLI, ROASTED BROCCOLI, GARLICKY MUSHROOMS AND SPINACH ALL DOUSED IN CRUSHED RED PEPPER FLAKES
🤘Red lentil and Eggplant Bolognese
Prep:10-15 mins
Cook: 20 mins (if you use canned lentils and have leftover cooked eggplant), 40 mins (if you need to cook lentils in instant pot first and roast eggplant new)
Yeild: 5 servings
Ingredients: 1 lb fusilli pasta, 2 cups red or any lentil cooked, 1/2 roasted eggplant skinned and chopped, 3 baby bell peppers small dice, 1/2 yellow onion small dice, 3 cloves garlic, 1 tbsp italian seasoning, 1 can crushed tomatoes, salt, pepper and red pepper flakes to taste
How to:
1. Preheat oven to 400
2. Cut eggplant in half and give it a crosshatch pattern, salt and roast on lightly oiled sheet pan for 20 minutes
3. Once cooked peel skin and chop eggplant into small pieces, they will be gloriously mushy. reserve
4. Meanwhile put on pasta water to boil
5. In a large wok or saucepan, sauté garlic and onions until toasty and browning 5-8 mins then add bell peppers, eggplant and italian seasoning and cook 5 minutes
6. Add crushed tomatoes, 1 cup water, and cooked lentils and bring to a boil
7. Lower heat and simmer until pasta is ready then toss in and top with crushed red pepper
8. Serve with oven roasted broccoli, sautéed garlicky mushrooms and spinach
This is something I could eat every day. Especially with all the stress happening, I crave a meal like this full of carby goodness.
Are you back in carb mode yet?

Are you ever at a loss for words? I am today. With

Are you ever at a loss for words?
I am today.
With all that is going on with fires on my favorite coast, a global pandemic, a horrible political climate and remote learning starting today, I just am having a hard time keeping it light.
Instead I will keep the drama for my mama and feed you some tasty food and send virtual hugs to all of ya.
👉MISO GLAZED EGGPLANT SALAD WITH QUINOA, ROASTED VEGGIES, PEPITAS, ARTICHOKE HEARTS, AND MISO TAHINI DRESSING
🤘Miso glazed Eggplant Recipe
Prep:5 mins
Cook:20 mins
Ingredients: 2 eggplants, 1 TBSP red miso, 1 tsp pomegranate molasses, 2 tbsp water
How to:
1. Preheat oven to 425
2. Cut eggplant in half lengthwish and cut crosshatch pattern and place on lightly oiled sheet pan
3. Mix miso, pomegranate molasses and water in a small bowl to make a paste
4. Spread on eggplant thinly with fingers
5. Roast eggplant for 20 minutes flipping once halfway
6. Any remaining glaze is delicious on other vegetables as well like cauliflower and brussells sprouts
🤘Miso Tahini Dressing
Prep:5 mins
Yield:3-5 salads
Ingredients: 1 tsp red miso, 1 tsp pomegranate molasses, 3 tsp tahini, 1/2 lemon juiced, 3 tsp water to thin
How to:
1. Mix all ingredients in a bowl
2. Add more water if thinner dressing desired. Some brands tahini sauces are thicker than others
3. Drizzle or toss your salad
I know it’s Tuesday and I usually share curry but I like to live on the edge and be unpredictable sometimes🤣
Love u✌️

Are you prepping for your busy week today? I am li

Are you prepping for your busy week today?
I am like a chickpea with its head cut off (stupid vegan joke) over here trying to get groceries, meal plans, laundry and remote learning plans squared away when all I really wanna do is make tik toks and drink ice coffee🤪
👉CHICKPEA TIKKA MASALA with chickpeas and potatoes, served with rice, avocado and cilantro
🤘Chickpea Tikka Masala Recipe
Prep:10 mins
Cook: 35 mins
Yield: 6-8 servings
Ingredients: 3 cans chickpeas, 1 can low-fat coconut milk, 1 red onion diced, 3 cloves garlic chopped, 3 inch nub fresh ginger chopped, 1 small can crushed tomatoes, 5 potatoes cubed, 2 tbsp tomato paste, 1/2 bunch cilantro, 1 Tbsp garam masala, 1 stick cinnamon, 1 Tbsp turmeric, 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp garlic salt, 1 tsp oil, salt and black pepper to taste.
How to:
1. saute the garlic, onion and ginger for 5 mins in 1tsp neutral oil until browned and fragrant.
2. Add in cubed potatoes and fry for 5- 8 minutes
3. Add in all dry spices and sauté until fragrant
4. Add chickpeas with aquafaba, tomatoes, tomato paste and coconut milk and bring to a boil
5. Simmer for 20 minutes until potatoes are fork tender and the curry is thick and saucy
6. Taste for salt and adjust to your taste
7. Serve with rice, cilantro and avocado
The perfect low maintenance meal to keep me fueled all week.
Last Sunday before school starts is gonna be a doozy🤣
Wish me luck and chill vibes✌️

How about a salad with both late summer and autumn

How about a salad with both late summer and autumn vibes?
This one ties in elements of the two seasons nicely with a punchy homemade dressing to boot.
👉LATE SUMMER RAINBOW SALAD WITH ACV AND MAPLE VINAIGRETTE with spring mix, endives, Persian cucumbers, radishes, peppers, avocado, dill, pumpkin seeds and sunflower seeds
🤘ACV and Maple Vinaigrette
Prep:5 mins
Yield: 3-5 salads
Ingredients: 2 tbsp Raw Apple Cider Vinegar, 2 Tbsp extra virgin olive oil, 1 tsp pure maple syrup, 1 pinch salt, 1/4 tsp dry italian seasoning, several grounds black pepper.
How to:
1. Mix all ingredients in a bowl with a whisk.
2. Taste and adjust according to preference. I like mine pretty vinegary
3. Drizzle or toss salad in dressing
Hope you guys are enjoying your weekend. This is our last one before school starts and we are scrambling to get the kids remote learning areas set up and get a plan for the week. I was kind of dreading it, but I have now switched gears and am determined that getting back into routine is a good thing.
As always keeping a rainbow in my belly makes it easier for me to look at life through rainbow glasses🌈

What do you eat for breakfast? Like I have said be

What do you eat for breakfast?
Like I have said before, I usually skip brekkie since sweet turns me off in the mornin. But a nice sweet potato toast loaded with the goods is a great savory way to start the day..
👉SWEET POTATO “TOAST” WITH AVOCADO, MUSHROOMS, ARUGALA, TAHINI DRIZZLE, HEMP HEARTS AND CHILI FLAKES
🤘Sweet potato toast Recipe:
Prep:10 mins
Cook:20 mins
Assemble:5 mins
Yield: 6 - 8 toasts
Ingredients: 20 leaves arugula, 2 medium sized sweet potatoes, 2 large avocados, 1 pint white or cremini mushrooms, 1/2 lemon, 1 pinch salt, 2 clove garlic, 1 tsp olive oil, 2 tsp hemp hearts, pinch of crushed red pepper, black pepper and 2 tsp pourable sesame tahini
1.Preheat oven to 400 degrees
2.Wash and cut sweet potatoes lengthwise in 3-4 “toast” slices, salt lightly then put onto lightly oiled sheet pan and cook for 20 minutes
3.Slice mushrooms then saute in oil with chopped garlic , salt and pepper until browning and reserve
4.Mash avocados with salt and lemon
5.Layer on sweet potato toast: avocado mash, arugula and mushrooms and drizzle with tahini, hemp hearts, crushed red pepper
This is just one of the meals that I will be cooking live during PLANTformation. Check the link in my bio for the details. I’m the lead culinary instructor and I am getting super pumped to help guide our students through their PLANTformation. So many of you are interested in going plant based but don’t know where to start! We will help you through every step as you commit on your journey to better health and vitality. Class starts next week so reserve your spot!
This week FLEW by, TGIF.✌️

Are you in the weeds? Maybe some of the non restau

Are you in the weeds?
Maybe some of the non restaurant people don’t get that expression but us Chefs say we are in the weeds when we have so many tickets to cook that we don’t know what to do next! Thats how I feel this week as I juggle preparations for remote schooling with my various projects plus feeding a family of 5 who do not like to eat the same stuff😳 not to mention my referee job since kids are fighting like cats and dogs😂
There is no shame in my game when I need to open a can of lentil soup, make some pasta and roast a quick veg. Its hearty, quick and delicious and nobody will bite my head off when I put it in front of them.
👉ROASTED GARLICKY BROCCOLI RABE AND BLISTERED CHERRY TOMATOES, Pasta with vegan parmesan and vegan butter plus Lentil Soup
🤘Roasted GarlickyBroccoli Rabe and Cherry Tomatoes
Prep: 5 mins
Cook: 10 mins
Yield: 3
Ingredients: 1 lb broccoli rabe, 1 pint cherry tomatoes, 2 cloves garlic, 1 tsp evoo, salt and pepper
How to:
1. chop 2 cloves Garlic
2. wash and chop broccoli Rabe -toss Rabe, cherry Toms and garlic in a bowl with evoo, sea salt and black pepper
3. put on a sheet pan in oven at 425 for 10 mins
Lentils and pasta are a match made in heaven and this bowl has the kind of perfectly balanced flavor that I live for. This is not an ad for @amyskitchen @violife_foods or @barillaus but all three of these brands give me life when I am overwhelmed and don’t have the mental or physical energy to cook from scratch.
When you get in the weeds, how do you get out?✌️

Are you swimming in garden tomatoes? Here is the e

Are you swimming in garden tomatoes?
Here is the easiest, most hands off, yet super delicious way to make homemade marinara.
👉EASY 30 MINUTE HOMEMADE MARINARA shown with tofu/nut balls, half spaghetti and half zoodles.
🤘Easy 30 Minute Marinara Recipe
Prep:5 minutes
Cook: 20 minutes
Blend: 5 minutes
Yield: 2 quarts
Ingredients: 10-15 medium size tomatoes halved, 3-5 baby bell peppers, 1 yellow onion cut in strips, 4 cloves peeled garlic, 1 tsp italian seasoning, 1 pinch salt, a few grinds black pepper, 1 tbsp tomato paste, 1 tsp turbinado sugar, 1 cup water, 1 tsp olive oil
How to:
1. Preheat oven to 400
2. Place tomatoes, garlic, onions, and baby bells on oiled sheet pan
3. Sprinkle with salt, pepper and italian seasoning
4. Roast for 20 minutes in oven
5. Remove stems from baby bells
6. Put all roasted sheet pan items in blender with water, tomato paste and sugar and blend til smooth
7. Serve with your favorite pasta!
You can freeze the sauce, can it or eat it within a week. It is so hands off and easy, I did it while wrangling three kids who have been grounded from screens for 4 days now😮 if you could hear the actual sound during the reel footage for this recipe you would die. Also, tomatoes roasted this way are sexy as hell and can be used in so many creative ways. This recipe was made possible by my Mommy Bff @h_e_a_t_h_e_r_p who has been showering me with her copious romas for the last few weeks! Thanks Heather❤️

What is your favorite squash? I am a huge Butternu

What is your favorite squash?
I am a huge Butternut fan year round but now that Fall is in the air I am seeing my other two squash Baes again; the Delicata and the Kabocha. If you haven’t tried these beauties, you are seriously missing out. Delicata is amazing roasted and its so cool that the skin is edible! Kabocha is insanely delicious and it’s starchy texture fortifies soups, stews and curries with a flavor and silky smooth creaminess that is unrivaled.
👉AUTUMN CURRY BOWL with kabocha, butternut, and delicata squash, hatch chiles and fingerling potatoes in a very light cream free curry with basmati rice laced with fresh english peas and garnished with fresh cilantro
🤘AUTUMN CURRY RECIPE
Prep: 15 min
Cook: 35 min
Yield: 3-5
Ingredients: 1/2 kabocha squash, 1/2 butternut squash, 1/2 delicata squash, 5 fingerling potatoes, 3 cloves garlic, 1/2 yellow onion, 2 inch nub fresh ginger, 3 tomatoes, 1 hatch Chile, 1 tsp coconut oil for sautéing and 1 tsp for roasting, 1 tsp turmeric, 1/2 tsp garam masala, pinch crushed red pepper, salt and pepper to taste plus cilantro and green onion for garnish
1. Peel kabocha squash and butternut squash then chop into bite sized pieces plus 5 fingerling or small potatoes cut small and roast on lightly oiled sheet pan in 425 oven for 15 mins
2. Meanwhile chop garlic,
onion and ginger and sauté in a skillet with 1T coconut oil until browning- about 5 mins
3. Add tomatoes diced to pan and season with salt and pepper and cook until they begin to release juices.
4. Add chopped hatch chile to pan for some heat
5. Add 2 cups water to pan and the squash and potatoes from oven
6. Chop 1/2 delicata squash unpeeled and add to pan
7. Boil for 10 minutes stirring often then check veg for softness and add liquid if they will require more cooking time to soften..
8. Add 1Tsp Turmeric, 1/2 tsp garam masala, a pinch of crushed red pepper and salt and black pepper to taste
Simmer 10 more mins for all flavors to incorporate and to fortify the broth with all the wonderful squashy goodness
9. Serve with basmati rice, fresh cilantro, onions and naan bread for ultimate enjoyment
Fall is totally curry season! Are you as excited as I am?

Are you straddling the thin line between Summer an

Are you straddling the thin line between Summer and Fall?
This is my absolute favorite part of the year on the east coast. Warm days, cool nights, the weather is amazing. Since I know it’s a really tiny window of perfection, I am enjoying these days to the fullest with lots of outdoor time, cooking and observing the sunrise and sunset. I am also straddling the line between summer and fall food and this meal is perfect for that.
👉CRISPY CAULI-CAKES WITH THOUSAND ISLAND DRIZZLE Over shredded cabbage and served with fresh green salad and air fried tater tots.
🤘Crispy Cauli-cakes Recipe
Prep: 15 Mins
Cook: 25 mins
Yeild: 8 small patties
Ingredients: 1.5 cups riced cauliflower and Broccoli, 1 cup unseasoned whole wheat bread crumbs, 2 slices vegan cheese diced fine, 1 scallion chopped fine, 1/4 tsp garlic powder. 2 pinches salt, 1 Tbsp vegan mayo, 1 Tbsp tapioca flour or cornstarch, 1 flax egg (1 tsp ground flax plus 3 tsp water) a few grinds black pepper, 1/4 tsp dried onion flakes or onion powder
How to:
1. Add all ingredients except half of the bread crumbs to a bowl and mix with hands. I used a prepared riced cauliflower/broccoli mix but you can make your own by grating on a box grater and then steaming and draining well. Once ingredients are mixed, let sit for about 10 minutes to bind
2. Make small 2-3 oz balls with your hand then flatten gently and dredge in the remaining bread crumbs. It will be only a light coating.
3. Spread 1 tbsp of neutral oil on a sheet pan with your hand to avoid using too much. Place patties gently on pan and bake for 25 mins in a 425 oven. Turn gently every 10 mins to achieve maximum golden crispness.
🤘Thousand Island Recipe
Prep: 3 mins
Yield: 3 servings
Ingredients: Vegan Mayo, Ketchup, Relish
How to:
In a small bowl mix 2Tbsp vegan mayo, 2 tbsp ketchup, 1 tbsp sweet relish and 2 tsp water to thin it out and make it more drizzleable.
These cauli-cakes remind me of crab cakes without the fishy funk.
Are you leaning more towards Summer or Fall?

Did you know that the term “Mediterranean” des

Did you know that the term “Mediterranean” describes a region which includes 22 countries on 3 continents? Many people read the word Mediterranean and think of Greece, Italy and Spain but the term also encompasses many Middle Eastern and Northern African Countries. Some of the most delicious and healthy foods in the world come from this region.
I have collaborated with @mediterranean_living to bring you a Mediterranean Meze spread with recipes that I have adapted to my simple, no fuss cooking style.
👉MEDITERRANEAN GRAZING SPREAD with MUHAMMARA, FATTOUSH INSPIRED SALAD, MEDITERRANEAN ROASTED VEGETABLES and WHOLE WHEAT PITA
Recipes are linked in bio on my blog and on @mediterranean_living website.
I put a swipe up in my stories and highlights to each recipe as well.
It is important to note that these recipes are not my invention. They’ve been prepared for centuries by people who have a rich cultural history with the flavors and ingredients. Food sovereignty is a hot topic these days and one that I will be touching on deeper soon in a blog post. These recipes have been inspired by the authentic versions and interpreted by me and my modern and simplified cooking methods. I think of cooking as cultural appreciation rather than appropriation. I truly appreciate the cultural origins of the foods I enjoy.
Muhammara originates from Lebanon and Lebanon still needs our support after their explosive tragedy in August. Consider donating to them if you have the means.
Weekends are a perfect time to putter around the kitchen. I hope you are inspired by my spread and enjoy cooking and eating it al fresco, with loved ones which is the perfect way to savor one of the last weekends of summer.
What is your favorite Mediterranean dish?

How many of you are feeling heavier over the last

How many of you are feeling heavier over the last few months?
Weight is a sensitive topic for many of us. (Trigger warning)
I had a rude awakening the other day. I stepped on the scale. 😳 I know, it is just a number but it was a reality check. The Covid 19 lbs joke is no longer funny😂
TBH my weight has fluctuated A LOT over my adult life. I never worry about the esthetics much but once the gain is over 15 lbs, I get my butt in gear, literally. This is my tipping point, when I need to get moving before it’s out of control. Since my biological Father was obese during his adult life and ultimately succumbed to it, I have always feared this fate. Therefore I always check myself before I wreck myself😃
My problems are portion sizes and lack of movement.
Before Covid I got lots of exercise between working nights as a server and running around doing school dropoffs, the park and workouts. I also skipped meals because I was so busy running around!
Now with the “new normal” of being home most of the time and eating 3 square meals a day, plus spending a huge chunk of time seated doing social media and blogging, weight gain was inevitable.
This stops now.
I have no fantasies about changing my body drastically or becoming something I am not. I am a full figure and I am cool with that. I just want optimal vitality and energy and I don’t feel awesome slumping around in pants that feel as tight as sausage casings.
My first step is controlling portions, cutting back on pasta and rice and bulking up on veggies and salads. I bought some smaller bowls to help with this. The giant bowls I’ve been photographing are what I have been eating😂 what kind of healthy example is that?
I’ve done every diet in the book already, vegan is where it’s at for me so I do not need “diet” advice. I won’t be doing any major restricting, just small changes in my portioning and finding more opportunities to move. I am a (non-practicing) certified yoga teacher, so I want to get back on my mat. It’s hard with 3 kids at home and a major creative agenda to find the hours to “workout”.
Sharing a rainbow salad along with my personal story today for inspo. I gotta keep it real✌️

Do you like asparagus? This tender yet firm green

Do you like asparagus?
This tender yet firm green vegetable is one of my favorites. The distinct flavor and texture lends a flavor punch to any recipe. I especially love asparagus in pasta and since I am still seeing gorgeous asparagus in the store at a decent price, its time to make this quickie pasta fave again.
👉ORECCHIETTE PRIMAVERA in light balsamic, roasted garlic and tomato sauce with cherry tomatoes, carmelized onions, calamata olives, peas, asparagus and baby bell peppers
Prep:5 mins
Cook: 15 mins
Yield: 5
Ingredients: 4 cloves garlic chopped, 1 onion chopped, 1 bunch asparagus ends trimmed and cut in thirds, 1/4 cup frozen peas, 6 cherry tomatoes halved, 6 pitted calamata olives diced in rings, 4 baby bells deseeded and chopped, 3 Tbsp tomato paste, 1 tbsp olive oil, 1 Tbsp balsamic vinegar, salt and black pepper to taste
How to:
1. Saute garlic and onions until onions are brown and caremelized about 5-7 mins
2. Add asparagus and baby bells, salt lightly and cook 3 mins
3. Deglaze pan with balsamic vinegar and cook 2 mins
4. Add tomato paste and tomatoes and mix well then olives and peas
5. Add 1/4 cup of the pastas water plus drained pasta to pot and mix well until all pasta is coated and super saucy then check for salt and adjust to your taste
6. Garnish with black and crushed red pepper
This one is even popular with the kids due to the sweetness feom the caramelized onions and balsamic. Plus it feels like eating out due to the fancy pasta shape.
I am such a food nerd, I always spend time gawking at all the fun pasta shapes in the market😂
Anyone else do that?

How about an easy recipe to get you over the hump?

How about an easy recipe to get you over the hump?
The week is almost halfway over. Are you crushing your goals, treading water or getting dragged by 2020s savage undertow?
👉SAUCY STIRFRY with tofu, seitan, mushrooms, onions, and peppers on a bed of baby spinach and basmati rice
🤘Saucy Stirfry Recipe
Prep:10 mins
Cook: 20 mins
Yield 3-5
Ingredients: 1 block extra firm tofu cubed, 1 box plain seitan cut small, 1/2 yellow onion in strips, 1 bell pepper chopped, 1/2 pint mushrooms chopped, 2 cups baby spinach, 3 cloves garlic chopped, 1 TBSP dark soy sauce, 2 tsp light sodium soy sauce, 1 Tsp pure maple syrup, 1 tsp sesame or coconut oil for stir frying, 1 tbsp tapioca flour or cornstarch with 1 cup cold water to make a slurry
How to:
1. Heat wok on med heat, add oil and garlic and onions and cook 3 mins until golden and fragrant
2. Add tofu cubes and cook 5-7 mins moving or flipping only occasionally you want the tofu and onions to be carmelizing on edges and browning
3. Add seitan and cook 5 mins
Continue moving only occasionally
4. Add peppers and mushrooms
And cook for 2-3 minutes. By now the pan will be very hot, the tofu and onions will be well browned so it is ok to stir or flip every 30 seconds or so. The peppers and mushrooms will cook quickly now.
5. Add the dark soy, soy and the maple syrup, distribute well and then the slurry and watch the sauce bubble and thicken quite fast once it had formed a thick, sticky sauce, it is finished
6. Serve over raw baby spinach and with a dollop of rice. The spinach wilts nicely when stirred into the hot sauce.
Let me know below, how is your week going so far?
I feel like I am riding the rapids in a canoe which is not toppling but bucking like a bronco🤣

Are you ready for your Tuesday Turmeric fix? Keepi

Are you ready for your Tuesday Turmeric fix?
Keeping it short and sweet this morning since I have a date with TikTok. I am super excited to be partnering with them on their Creative Learning Fund and I will be spending a lot of time on that platform posting educational content starting today!
👉PUNJABI STYLE CHANA MASALA served with brown basmati rice, cilantro and a dollop of cashew yogurt
🤘RECIPE
Prep: 5 mins
Cook: 20 mins
Yield: 3 servings
Ingredients: 2 cans chickpeas, 1/2 onion, 3 inches ginger, 3 cloves garlic, 1 tsp neutral oil, 3 Tbsp tomato paste, 1/2 tsp turmeric, 1/2 tsp cumin seeds, 1/2 tsp cumin, 1/2 tsp garam masala, 1/4 tsp ground coriander, 2 tbsp vegan butter, pinch of crushed red pepper, pinch of cayenne, 1 bay leaf, 1 cinnamon stick, salt and black pepper to taste. Cilantro and a dollop plain vegan yogurt for garnish.
How to:
1. Sauté garlic, onion and ginger all chopped fine in oil until browning about 5 mins
2. Add all dry spices and toast for 5 minutes until fragrant
3. Add tomato paste, 1/4 tsp salt and 2 cups water plus cinnamon stick and bay leaf
4. Add 2 cans chickpeas plus the aquafaba water or 1 quart cooked from dry chickpeas
5. Bring to a boil then add vegan butter and simmer about 15 mins. Taste for salt, add ground black pepper and top with cilantro and a dollop of cashew yogurt.
Wish me luck friends, it feels like the first day at a new school 😂Come hang out with me on Tiktok🌈
Happy Tuesday!

Do you love burritos? Sending you a trifecta of ea

Do you love burritos?
Sending you a trifecta of easy recipes today to keep you rolling in rainbows all week.
👉RAINBOW COLLARD BURRITO ROLLS with rice, beans, salsa, guacamole, cilantro, red cabbage, roasted baby bells and corn.
🤘Red Rice Recipe
Prep:5 mins
Cook:15 mins
Yield: 5-7
1. Rinse and drain 2 cups of jasmine or basmati rice
2. In blender put 2 large tomatoes halved, 2 small cloves garlic, 1 small yellow onion halved, 1 tsp salt and 1 cup water and blend until smooth adding water until you have 4 cups of liquid
3. In 1 tsp neutral oil lightly fry the rinsed and drained rice for 5 mins moving constantly until rice is toasty
4. Add the blended tomato/water mixture to the rice, give it a quick stir then cover and bring to a boil
5. Turn to low and let water absorb. Do not stir that rice!! Trust the process. When rice visibly has no more water let it sit for 5 minutes with no heat then fluff with a fork.
🤘Crock Pot Beans Recipe
Prep:5 mins
Cook: 6 hours
Yield: 5-7
How to:
1. Check for debris, and rinse 2lb of dry beans
2. Put in crockpot with water to cover plus 3 inches
3. Add 2 cloves whole garlic, 1 onion split in half and 1 tsp salt
4. Cover and cook on high all day
And fuggetaboutit.
🤘Chile de Arbol Salsa Recipe
Prep: 5 mins
Cook:20 mins
Yield: 2 cups
How to:
1. Preheat oven to 425
2. Place 4 halved tomatoes, 1 halved yellow onion and 3 peeled cloves garlic on a sheet pan and dry roast for 20 mins until everything is browned, skins on tomatoes popped etc.
3. Place 5-10 dry chiles de arbol into small foil packet w/edges sealed into oven for 5-7 minutes to burn chiles
4. For more authentic preparation, instead roast all on a comal or in a hot cast iron on stovetop. I evolved my method over the years to use oven for ease of cleanup and to avoid the smoking chiles. My method is unorthodox but it produces a great flavor
5. Put chiles, tomato, onion and garlic in blender with a pinch of salt and 1/2 cup water and blend until smooth. add another 1/2 cup if too thick.
To use a collard green in place of a tortilla, just blanch the whole leaves in hot water quickly to make them pliable. Lay em out, load em and rollem up.
Happy Monday🌈

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