Cooking Dunn Right

Put those kids to work on a farm! They need sunshine, grounding, and connection with their food!

I know it been a while since I posted. I am requested by word of mouth. I love helping people and I love referrals. I am working on getting better at posting. Thank you for all the support!

Vegan French Toast!

So simple all you need is
Egg replacement
Plant based milk

Cook like normal! Add your fruit and enjoy with real maple syrup!

Meatless Ground Zucchini & Spinach Skillet

1 meatless ground plain
1 yellow bell pepper chopped
2 zucchini’s sliced and halved
1-2 cups of mushrooms
1 onion chopped
2 cups of sliced spinach
1/4 cup of roasted garlic (optional)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion power
1 tsp dried basil
1 tsp dried oregano
2 tbsp of tomato paste
1/2 cup of water
1/4 cup veggie broth

1. In a pan add the broth and the onion, let it get translucent about 4-6 minutes.
2. Than add in the bell pepper, zucchini and mushrooms. Stir and let cook for 2-4 minutes. Add the roasted garlic if you have it and want to use it. (Garlic must be made a head of time).
3. Then add in the meatless ground and all the spices and stir. Then add the tomato paste and water. Stir it all in (make sure you stir it all up). Let cook for 2-4 minutes.
4. Add in the spinach and let cook for 2-10 minutes (depends on how you like your veggies) and it’s done.
5. Serve with quinoa or plain. Depending on Macros.

SALSA

Grill the first five ingredients
Five tomatoes
5 to 8 tomatillos
One bell pepper
1 to 2 jalapeños
One red onion
A bunch of cilantro
1 to 2 limes squeezed
Roasted garlic
Salt and pepper to your liking

If you want it more green add more tomatillo. More red add more tomatoes. If you want it spicy add Serano pepper.

One of my go to for a quick snack

One can of chickpeas/garbanzo beans
10-15 Cherry tomatoes
3/4 cucumber quartered
1-2 tablespoons Italian dressing

Mix


One of my favorites!

One whole pineapple cut up
One 8 ounce or 16 ounce blueberry container
1-2 tablespoons of maple syrup or agave or honey
One lime zest
And that lime squeezed

Mix and enjoy

Sometimes you just have to step outside the box and try new things!

Carrot, walnut, coconut, golden raisin oatmeal for breakfast! Ohhhh sooo good!

So on a EVA group call this week..... I was asked what my fridge looks like..... here you go.

I have been slowly working out the things my family uses to vegan products and they can’t even tell the difference. I test it first and try things. Then I change it in the foods I cook. One day I know my family will be happy I made all theses changes.

Just right now I have to be smart about the changes. Slow and steady will keep track for a permanent changes.

Huge for Me!

Teriyaki tofu w/Slaw

Teriyaki marinade:�1/4 cup water�3 tbsp brown sugar (I only use one TBSP)�2 tbsp soy sauce or Tamari or Bragg's Liquid Aminos�2 tbsp vinegar (either white or apple cider vinegar)�1 tbsp sesame oil�For garlic and ginger use however much you want the flavor to be stronger.
1 clove garlic�1 tsp ginger fresh grated

Let it soak overnight. Then makes your slaw so it will all be ready for dinner the next day.

Cole Slaw:
Small head of cabbage shredded
three carrots shredded
Mix the sauce and then add cabbage and carrots
2tsp sugar
1tbsp red wine vinegar
3 tbsp vegan mayonnaise
1/2 tsp salt
1/2 tsp pepper
After mixed together then add
(Optional)
1/4 cup sunflower seeds
1/4 cup dried cranberries
1/4 cup pumpkin seeds


So yummy grill tofu serve over cold slaw.

Balsamic vinaigrette tofu with balsamic vinegar brussels sprouts and red onion.

For the Tofu:
Press and soak 24hours
* 2 tbsp olive oil
* 2 tbsp balsamic vinegar
* 1 tsp of garlic powder
Then grill and serve

Paired with
2-3 cups of Brussel sprouts
1 red onion
1tbsp olive oil
2-3 Tbsp of balsamic vinaigrette (depends on how strong of flavor your want)

Olive oil first to pan
Chopped red onion
Sweat the onions
Add Brussel sprouts
Add balsamic vinaigrette
Stir and add 1/4 cup water
Cover and cook to your liking 5-10minutes. (Depends on how soft you want your Brussel sprouts)

Sweet Asian:
* 1 tbsp sesame oil
* 1 tbsp soy sauce or Tamari or Bragg's Liquid Aminos
* 1 tbsp maple syrup
* 1 dash cayenne or more if you want more spice. (I put 1 tsp)

Let me introduce myself. My name is Crystal, I am a mom of four beautiful kids, I am a wife, and a business owner in the making. I LOVE FOOD!

I started cooking over 20 years ago. Mac and cheese and ramen! When I moved out on my own. The last 10 years I have been learning more about food, agriculture, and sustainability. Learning how to cook meals that are simple and healthy. I started really focusing on my health after baby number two.

It has been amazing because the last 5 years I truly want to help friends and family with food and health. I took a step working with a company that pushed me into a life that helps others create simple changes. That’s why I started my business last year.

I went Vegan in September of 2019. I love how it has changed my body to feeling healthier from inside to out. It has been amazing to learn more about myself in 2020 and what I want to do moving forward.

I want to help make food easy and yummy for you! It is amazing to know that I helping people one person at a time. If we want change in the world then we have to be willing to change ourselves first. Those who are crazy enough to believe they can change the world will change the world.

So follow me on this journey, learn tips and tricks, recipes, how to’s, and how not’s. Happy cooking everyone!