Encouraging Greens

August 8th is National Sneak Some Zucchini Onto Your Neighbor's Porch Day! Sounds silly, but it's true! If you are growing them in your garden, make a little care package and leave it on your neighbor's porch or by their front door. Leave a fun note and tell them they've been zucched!! What a great way to spread the love of veggies in our lives.

Thank you Michael R for your uplifting testimonial. I love making a difference in the lives of my clients.

New post on the blog: Is it possible to have too much freezer storage?

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Monday Quote of the Week

Leftovers and a lack of time are often a great inspiration for something new.

When clearing out the freezer, I found left one pastry sheet (accidentally vegan, not very healthy) and several almost empty bags of frozen veggies like spinach, peas, corn, peppers and onions. I had some leftover jackfruit w/BBQ sauce and tofu that I cubed. Sautéed all for 10 mins, dash of added BBQ sauce, and I had filling for mini pot pies. Aquafaba on top for some color. Let cool on rack and easy to-go snack.

What plant-based recipe have you invested from leftovers?

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My POV: Did you know there may be Unexpected hidden ingredients in the food you buy or order?

Here is what you may order, with the best of intentions to eat a healthy whole food plant-based meal, and what you may get….

*Oil-free beans
*Oil-free veggie fajitas
*Miso soup and Onion Soup
*Ghee
*Egg-free Pasta

Read the post 5 hidden ingredients to avoid on the blog for more information. Link in about section.

July 31st is National Avocado Day!⁠
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Easy does it. While avocadoes are a healthy source of fat, if your focus in on losing weight or reversing metabolic health conditions like heart disease or Diabetes, a little, just to flavor your food, might be best. One medium avocado, can contain over 300 calories and 29 grams of fat. ⁠
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Try adding 1/4 avocado to a large salad with an oil-free dressing or some avocado in a brown rice vegetable sushi roll offers a lot of flavor. Yum. Tableside guacamole accompanied by requisite chips or daily avocado toast, not so much. ⁠
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Celebrate the day by sharing your avocado with a few friends!⁠

New post on the blog: 5 tips for a successful summer plant-based BBQ

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Eye-opening fact: 99.4% were able to avoid major cardiac events by going plant-based. Source: Dr Caldwell Esselstyn

Let me show you how to go plant-based for your health

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New Class Alert!

AUGUST 3, 2024 @ 10:00 AM - 12:00 PM
Diabetes - Plant-Based Nutrition and Cooking Class
Online

Research shows plant-based nutrition offers great benefits and reduced health risks for those with Diabetes or pre-Diabetes

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Kitchen Tip:

"Love cooking with garlic but hate struggling with sticky, paper-thin peels? With these three steps—trim, crush, chop—you can prep a clove in no time.

Step 1. Use the tip of a chef's knife to slice off the hard root of each clove. (This makes the skin peel away more easily.)

Step 2. Place a clove under the flat side of the knife, with the blade facing away from you. Press the heel of your palm or your fist down on the knife until you feel the clove give way. Slip off and discard the skin.

Step 3. Gather the peeled cloves, hold your knife by the handle, and place your other, nondominant hand on top of the blade. Rock the knife up and down through the cloves (with the tip staying on the cutting board). Chop until the garlic is the size you want."

Source: Real Simple

When you decide to only make yogurt so you can be sure of the ingredients (in this case just organic soy beans, water and vegan probiotics). Prep time, about 5 mins. Elapsed time, about 2 days including straining. Result, 8 glass containers of Greek yogurt. Cost, under $2 per serving. Flavor delicious.
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Thank you Marianne W for your heartfelt testimonial. I am so glad that I could have a positive impact on your and your husband's life.

New post on the blog: Standing on Shoulders

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It is Fresh Spinach Day! Spinach is a nutrient-dense vegetable that contains high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. Be sure to eat some today in a salad or as a side dish.

On a hot day, nothing better that Japanese sweet potatoes made into vegan vanilla ice cream (with some vegan chocolate chips). Without the skin, tastes more like vanilla, but I love all the nutrion in the skin so I don't mind a hint of sweet potato. Love it when you know all the ingredients in your food.

What is your favorite nice cream?

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My POV: Packaged foods cause cravings for salt, fat and sugar so we will eat more.

You can read more about this on my blog (It's a Lifestyle not a Diet) and if you are interested in getting some coaching help to move forward and fit a healthy plant-based lifestyle into your life instead of the other way around? Sign up for my newsletter to find out how or reach out and contact me to chat.

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Snapping green beans can be a fun, but time-consuming job during the summer. Here is a tip to trim green beans quicker!

"Step 1. Line up the beans so the stems all face one direction. (The beans' tough, knobby ends need to go, but the other ends—the skinny, tapered tips—are tender and perfectly fine to eat.)

Step 2. Scoot a handful against your palm so they're even, and then use a chef's knife to cut off the knobby ends with one slice."

Credit: Real Simple

Reminder: this Saturday
JULY 13, 2024 @ 10:00 AM - 12:00 PM
Avoiding Environmental Chemicals - Plant-Based Nutrition and Cooking
Online

Practical tips for limiting common chemical exposures often found in packaged foods including eating more plant-based foods.

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Made some eggplant parm with homemade tofu cheese, no nuts. I usually just bake some breaded eggplant, store without the sauce and just add sauce when ready. Both good options. Yum.
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Eat your red, white and blue fruits today....strawberries, coconut/bananas and blueberries. What a festive way to get your fruits in and a patriotic display as well. Happy 4th of July!

Who doesn't love corn on the cob in the summer? Here are some tips on how to cook it on the grill.

"Step 1. Pull the husks back from the corn, but leave them attached at the stem. Remove and discard the silks.

Step 2. Pull the husks back up around the corn. Soak the ears in a roasting pan or large bowl full of water for 15 minutes. (This prevents the husks from burning.)

Step 3. Grill corn over medium heat, turning often, until the kernels are tender and husks are lightly charred, 8 to 10 minutes."

Credit: Real Simple

My POV: 5 simple tips for eating abundantly -

1 - Let fiber be your fuel
2 - Portion your plate
3 - Chew your food slowly
4 - Move and eat accordingly
5 - Eat at home

Read more on the blog: All You Can Eat Plant-Based Myth
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Happy July! Here is our quote of the week:

On a hot day, great time to try a raw meal, like this vegan raw gnocchi made from almonds, hazelnuts, sun dried tomatoes and dates. Love the added bonus of supporting all vegan restaurant like Nishta.

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