Spicing Up the Veggies

Good morning everyone! I know it's been a while since I've posted, as my schedule has been super busy. When I say busy, I mean busy from transferring schools and preparing for graduation, to a new job, and a big move. Yet, as busy as I am, I miss sharing my experiences and hearing how your experiences are going too ! Now, I had some trouble keeping up the vegan diet but I've definitely kept up with being a vegetarian. As time progresses, I'll slowly remove cheese from my diet agin, despite as tough as it is, I mean who doesn't love cheese ! lol. Well, thats enough about me, lets get into the good stuff. This week I " Spiced " up the traditional vegetable stir-fry as my meal to get through the busy week! Instead of only broccoli, green & red peppers, sugar snap peas, etc, I added all the vegetables in my refrigerator. With the same seasonings as usual and more veggies, it was awesome. Here are ingredients you can throw in your stir-fry to &qu

With a few finals and research papers due, I didn't cook this weekend but I did find a new restaurant that supports the vegan lifestyle. CoreLife Eatery is the place where one can grab something heathy to eat. CoreLife Eatery focuses on bringing clean, healthy and great tasting food to everyone everyday. Here are a few meals they have that compliment the vegan lifestyle: Sriracha ginger roasted tofu – green bowl Sriracha ginger tofu & ancient grains – grain bowl Shitake mushroom & roasted tofu – broth bowl And when in doubt, you can always grab a salad or smoothie, if you're looking for something small. Here are the two locations in Rochester: Greece, NY 2373 West Ridge Rd. Greece, NY 14626 (Next to Party City) (585) 484-8558 Henrietta, NY 100 Marketplace Drive, Suite # 520 Henrietta, NY 14623 (Near Market Square) (585) 358-3055 Check it out, you won't be disappointed!

While I hope everyone had a great thanksgiving, Christmas is soon approaching. Despite my new lifestyle, I still love cookies during this time of the year. Instead of buying some as I usually do, I’m going to make homemade chocolate chip cookies and I challenge you guys to make your own too. So, here’s the recipe!  Crispy Peanut Butter Chocolate Chip Cookies Ingredients: tablespoon ground flax 3 tablespoons water 1/4 cup non-dairy buttery spread 1/4 smooth peanut butter or almond butter 1/2 cup brown sugar 1/4 cup organic cane sugar 1 teaspoon pure vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon  salt 1 cup gluten-free rolled oats 1 cup almonds 1/3 cup non-dairy chocolate chips Directions: 1. Begin by preheating your oven to 350 degrees. 2. While the oven is heating up, in a small bowl, mix together the ground flax and water. Then, set aside for a few minutes so it can thicken.  3. Now, with a mixer, beat the b

As you guys know, I bought a spiralizer last week and I have now had the pleasure of using it twice now. With that being said, I’m bringing you guys an easy and on the budget receipe that uses this tool.  Zucchini Noodles with Creamy Avocado Pesto Ingredients: 6 Large Zucchini 2 Ripe Avocados 1 cup of fresh basil leaves 3 cloves of garlic 2 Tbsp of Lemon Juice 1 Tbsp of Olive Oil Instructions: 1. Begin my spiraling your zucchini. It’s tricky at first,but once you get it, you’ll see how easy it is to use. 2. Then, in a bowl mash your avocados for the sauce. You can use a blender or food processor if you choose for a smoother sauce. Then, though in the basil leaves, lemon, and a little salt and pepper for taste.  3. Now you’re ready to cook the pasta. Drizzle a few drops of olive oil in a large skillet and then add zucchini for 2-4 minutes or until tender. 4. Once the noodles are done, move them to a bowl and toss in the avocado pesto

Many people say the vegan lifestyle is crazy and they couldn’t see themselves letting go of both meat and all other animal by-products. However, little do they know, many of us vegans thought the very same way before actually switching.  As a requirement for my audio project, I had to interview two people, and of course, I decided to interview two people who are vegan. Within these interviews, I got the “why I switched, the process of switching, how it makes me feel, the results of switching, how long I’ve been vegan,” and more.  Throughout both interviews, there was one thing in particular that stuck out to me that one of my interviewee’s said, “ Took me while to figure out the right combinations of fruits and veggies to eat to supplement the vitamins and nutrients I was missing from meat.”  And I have to agree with him. No meat, no fish, no milk, no eggs, and no animal by-products, the determination to find recipes that both excite and compliment our lifestyle is one of

With two essays, an audio project due, and 9 days until my birthday, I’m so overwhelmed. However, eveytime I do feel this way, I find some way to get everything done, so I’m not too worried. Despite everything that’s going on, I made time to make dinner tonight that would last me a few days this week. Here we go!! Loaded Avocado Quesadillas  Prep Time: 15 minutes Cook Time: 30 minutes  Ingredients: -  1 red bell pepper, sliced - 1 zucchini, chopped - 1/2 red onion, sliced - 1 jalapeño pepper - 2 ripe avocados - Soft tortillas - 1 cup of canned black beans(rinse and drained) - 2 Tbsp. olive oil - 2 tsp. ground cumin -1/2 tsp. chipotle chile powder ***salt, pepper, hot sauce, or salsa may be used for better taste***’ Instructions: 1. Begin by stirring lime juice, olive oil, cumin, chipotle chile powder, and garlic together in a bowl. Then, throw the bell pepper, zucchini, onion, and jalapeño(chopped) in too. 2. Place a large skillet