For this week’s menu, I’m keeping it very simple. I have all items on hand and will only need to pick up the fresh fruit and produce. Breakfasts: Homemade Granola with fruit and soy milk Lunches: All-American Quinoa Chili with … Continue reading
TGIF y’all! This is how easy meal planning can be when you tend to eat the same things on a regular basis. No need to bother with instructions/directions or any kind of specifics. I just jot down the ingredients needed … Continue reading
Mexican Crockpot Casserole (Please excuse the horrible pictures) Ingredients: 1 cup uncooked brown rice 1 cup vegetable broth 2 cups water 8-oz can tomato sauce 1 tsp onion powder 1 tsp garlic powder 1 tsp coriander (Mexican oregano) 1 Tbsp … Continue reading
Because I do my batch cooking over the weekend, I’ve changed grocery day from Monday to Friday. It’s already saved quite a bit of money from wasted produce. Nothing is worse than grabbing cilantro or scallions for a recipe, only … Continue reading
This week’s recipes are from Happy Herbivore and Forks over Knives, with my own modifications, of course. I’m still up a few pounds and still (sometimes uncomfortably) bloated, but I do feel like I’m on the mend, finally. I was … Continue reading
Here’s what I have on the menu for this week: Because of my latest round of stomach and bowel issues, I am trying to ease into a low FODMAP diet. This is not going to be easy considering that most … Continue reading
I meant to post this sooner for anyone who wasn’t aware, but this is why I’m fasting today:
“Each day, 160 million farmed animals are transported to meet their gruesome end at slaughterhouses throughout the world. These caring, sensitive individuals are denied food, water, and rest on their journeys for several hours, up to days. They are scared. They are starving. And their suffering is silenced by an industry that doesn’t want us to know the truth.
Yet we refuse to be silent. Together, tens of thousands will rise on October 2nd to speak the truth about farmed animals. In the historical tradition of Cesar Chavez, Martin Luther King Jr., and Mahatma Gandhi, we will join together in a one-day Fast Against Slaughter in solidarity with these innocent victims…”
As promised, I’m skipping Wordless Wednesday this week so I can share this yummy recipe :)
Note: These picture are terrible. Please don’t let them deter you from trying this recipe. They came out fantastic!
Spicy Baked Falafel “Burgers”
- 2 Tbsp minced garlic
- 1 Tbsp Tahini
- 2 (15oz) cans of chickpeas, drained and rinsed
- handful of cilantro
- 1 medium onion, chopped
- 4 Tbsp chickpea flour
- 2 Tbsp lemon juice
- 1 Tbsp Liquid Smoke
- 1 Tbsp Sriracha
- 1 tsp Chipotle (or any hot/spicy) chili powder
- 2 tsp cumin
- 2 tsp coriander
- Preheat oven to 400* F and line a baking sheet with parchment paper
- Put all ingredients in food processor and blend/pulse until well combined
- Transfer to a large mixing bowl, then form into 6-8 patties.
- Bake for 15 minutes, then flip gently and bake for another 10-15 minutes.
- Serve with your choice of bun/wrap and toppings/condiments.
Note: I made 6 burgers but they are so huge that next time I think I’ll make 8 instead.
Here’s the nutritional info per burger if you make 6: 218 calories, 3g fat, 39.5g carbs (7.8g fiber, 1.2g sugar) and 8.9g protein
And per burger if you make 8: 163.5 calories, 2.3g fat, 29.6g carbs (5.8g fiber, .9g sugar) and 6.7g protein