 Photo by freestocks.org This is my favorite smoothie to have in the morning when I really want to kickstart my day! The cacao is a great way to wake up without several cups of coffee, and the agave gives it a nice little sweet punch. The recipe is an adaptation from www.littlegreen.me developed by Christy Halvorson Ross.
1 Frozen Banana 1 Cup Kale (or Spinach) 3 Tablespoons Cacao (or Cocoa without added sugar) 2 Cups Almond, Oat, Hemp, Cashew, or Coconut Milk 1 Tablespoon Ground Flax Seeds 1 Teaspoon Chia Seeds 1 Tablespoon Agave Other add-ins could be: 1 Tablespoon Acai 1 Tablespoon Hemp Seeds
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 Photo by Nubia Navarro (nubikini) Over the past several years, my family has been working on finding the BEST taco night foods for healthy and delicious options. So far, we are up and down on the faux meat products. I do recommend the Morning Star and Gardein crumbles as options. However, I've really found the most delicious nights for vegan tacos to be all real food + tacos and tortillas.
Here is what we have found to work for ALL of the members of our family (man, woman, man-child): Refried beans Spinach Cabbage Vegan cheese (Follow Your Heart) Salsa Avocado Black olives Hot sauce Tomatoes *Not listed any particular order. Feel free to mix and match per serving! I would also love to introduce you to SPOON TACOS! When you have leftovers on the table, avoid scooping them up with chips or making another taco/tostada. Instead, literally use your spoon to have the remaining foods all together. It may seem a little low brow at first, but I'm telling you, I've taught many friends and family this trick and I still get random text messages with pictures of the hilarious and fun to eat spoon tacos at the end of the meal. Trust me, you will love it, it will make you giggle, and then your belly will thank you too.  Photo by Fuzzy Rescue I'm so excited to launch a new feature of my blog...bah bah bah...Featured Articles by guest writers! Up first, I have Rebecca Burnett from Adelaide, Australia with a piece about why the vegan lifestyle matters so much. This lady is a viable super vegan! I met her in Southern Maryland at a film group via Meetup. We ended up working on many film projects together, became friends, and chatted a lot about plant-based diets. She was instrumental in me beginning my journey with this kind of eating and lifestyle. Although I have been known to eat full vegan (I recently did that for Lent 2020), I do also have meat on the side at times.
I think it is important to at least try to cut down on animal product and bi-products in everyone's choices. And I get it, sometimes beef jerky can seem like it will be the only thing that can make you feel whole. But really, it has been shown time and time again that a WHOLE FOOD PLANT-BASED diet is the best basis for health. To read the full article go here. To learn more Rebecca is currently working on, check out the Vegan Festival in Adelaide!  During the summer of 2019, I collaborated with my friend, Rebecca Burnett from Love Life,Live Vegan, on a short comedy film with a vegan theme entitled Two Friends Meat. We worked on a shoestring budget, raised funds through Kickstarter, and ended up winning an audience award at the Southern Maryland Film Festival! One of our rewards to our funders was a cookbook with plant-based recipes. The recipes were compiled by the cast and crew and Burnett designed the cookbook. After our piece was done with its film festival circuity, we decided to make the cookbook available to the public. Please enjoy this FREE download!  Maybe you are like me, and for the past 4 weeks-ish you have been exercising, trying to meditate daily (okay so maybe every few days), and then overeating at night time while you watch Tiger King? Or perhaps you are able to keep your diet under control thus far, and have not actually gained the 5 lbs that I have. Gah! There you go, there is the truth right there. I realized this weekend that I have reached a weight that I have only seen before when I was pregnant. One could also say that my mid-40's age and perimenopause (unconfirmed, but suggested by the nutritionist I saw once) add to this poundage of portly success. However, I know that I am simply over-eating. Even though I committed to being fully vegan for Lent this year (yes, it was hard, but actually quite fun and I learned a whole lot about what temptation truly means, but I'll save that for another post), I was able to munch on nighttime snacks of chips, sips of beers, delicious tapenade, Tofurkey and Violife sandwiches with Vegenaise until my heart, but not my waistline, were content. And of course, this isn't all about being cooped up inside the house for the majority of the day. The main thing is stress. Anxiety. Worry. The fear of the unknown. So today, I made a change. Because that is what I can do. What I can control right now are my actions.
Today I cooked a healthy and delicious Greens Soup from a recipe by Little Green, run by Christy Halvorson Ross. I have done multiple cleanses through her website and guidance, and highly recommend that everyone do one. I've never made it past 7 days, but still congratulate myself on that! My parents tried once and got to 3. I used some fresh greens from our Aerogarden to make this soup even more delicious too! Here's to another week of home life, but with renewed commitment to taking care of myself with thoughtful cooking, eating, and mindfulness. Just by making the choice to slow cook, use the ingredients that I have in the house, and slow down, I've set new intentions to stave off the dreaded Covid 15, within this time of Covid 19. |
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November 2020
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