About five years ago, I decided to change my eating habits! I began to adopt the vegan way of eating. I cut out animal products. I stopped eating meat, eggs, cow's milk, cheese, etc. I began to slowly replace those things with vegan replacements. I'm so glad I did because I have never felt better. At 55 years old, I have more energy and my mind is sharper than when I was in my 30's and 40's.
I've included some of the recipes I've created on this page but if you're really serious about eating vegan, I encourage you to get my new cookbook! I would love to hear from you and celebrate your decision!
Then God said, “Look! I have given you every seed-bearing plant throughout the earth and all the fruit trees for your food. Genesis 1:29
Do not join those who drink too much wine or gorge themselves on meat... Proverbs 23:20
Broccoli Cheddar Soup
Vegan, Vegetarian, Keto
1 Container of vegetable broth
1 Packet of onion soup mix
2 Cans of coconut unsweetened milk
3 C of Unsweetened Almond milk
2 Bags of vegan cheddar cheese
1 Medium to large onion chopped up
1 Stick of vegan olive oil butter
1/2 cup of Nutritional Yeast
2 C of broccoli chopped up
1 C of brown rice (optional/cooked)
Pour vegetable broth into a large pot and bring to a mild boil then add dry soup mix. Pour coconut milk into a bowl and whisk until creamy then add to the vegetable broth mixture.
Add almond milk and stir well. Add chopped onions, butter and yeast. Add 2 bags of shredded vegan cheese and let mixture simmer.
Now add chopped broccoli and brown rice.
Variations: Add chopped tomatoes, peppers, mushrooms, vegan sausage
Fluffy Strawberry Pancakes
1 cup sprouted wheat flour
2 tablespoons Swerve or Stevia
1 tablespoon baking powder
½ teaspoon salt
1 1/8 cup non-dairy milk
1 tablespoon apple cider vinegar
1 tablespoon vanilla
2 Tsp cinnamon
Directions: In a medium bowl, add the flour, sugar, cinnamon, baking powder, and salt, and stir to combine.
In a medium bowl, add almond milk, apple cider vinegar, and vanilla, and stir to combine
Pour the liquid mixture into the dry mixture and whisk until smooth. Let batter rest for 5 minutes. If batter is thicker than you like, add 1 tablespoon of milk at a time until you reach desired consistency [cake batter consistency].
Pour ¼ to ½ cup of batter onto a nonstick pan or griddle over medium heat.
When the top begins to bubble, flip the pancake and cook until golden. Serve warm, with stewed fruit or syrup.
If you like, add a ½ cup of one or more of the following to the batter: nondairy chocolate chips, blueberries, strawberries, pecans, etc. to create different variations of this recipe.