Posts in category: Dieting

Carrot Cake Overnight Oats

In this delectable grab-and-go breakfast, dates and grated carrots add wholesome sweetness to velvety soft and creamy overnight oats, which are fragrant with cinnamon and nutmeg. Add pumpkin seeds, flaxseeds, and your choice of nuts or dried fruit for extra heft. This healthy vegan breakfast takes just 10 minutes to prepare the night before. One reader comments, “This was delicious, making it again!”

Carrot cake for breakfast? Yum! Naturally sweet grated carrots and almond milk add to the dessert-like taste of these overnight oats. This easy vegan breakfast bowl is also laced with cinnamon and nutmeg, the classic carrot cake spices. The final texture will depend on how fine you shred the carrots. Smaller threads will melt into the softened oats, while coarsely grated carrots will have more of a crunch. The recipe serves one but is easy to double or quadruple if you want to make enough for the family or for a couple of days. And don’t forget the toppings! Along with flavor, they can add extra fiber and nutrients to your morning meal.

INGREDIENTS

• ½ cup rolled oats
• ½ cup shredded carrot
• 2 Medjool dates, pitted and chopped
• 1 tablespoon ground flaxseeds
• 1 tablespoon pumpkin seeds
• 1 teaspoon ground cinnamon
• Pinch of ground nutmeg
• 1 cup unsweetened almond milk, plus more for serving
• Toppings such as hemp seeds, chopped pecans, almond butter, and/or raisins (optional)

INSTRUCTIONS

1. Combine the oats, carrot, dates, flaxseeds, pumpkin seeds, cinnamon, nutmeg, and almond milk in a glass jar.
2. Cover and chill for 2 hours, or up to 2 days. Stir in toppings (if desired) and add additional milk, if needed.

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5 Easy Whole Food Vegan Recipes To Improve Your Chances Of Getting Pregnant

If you’re looking to boost your fertility, easy vegan recipes may be just what you need. By eliminating animal products from your diet, you can increase your chances of conception. easy vegan recipes are also packed with nutrients that are essential for a healthy pregnancy.

So, if you’re trying to get pregnant, easy vegan recipes should be a staple in your diet. From hearty breakfasts to delicious desserts, there’s an easy vegan recipe for every craving. And, who knows, one of these easy vegan recipes may just help you conceive!

1. Easy Vegan Quinoa Breakfast Bowl

This easy vegan breakfast bowl is perfect for busy mornings. It’s quick to make and can be easily customised to your liking. Simply cook some quinoa and top with your favourite fruits, nuts and seeds. This easy vegan breakfast bowl is also a great source of protein, which is essential for fertility.

2. Easy Vegan Sweet Potato Soup

This easy vegan soup is packed with nutrients that are essential for fertility. Sweet potatoes are a great source of beta-carotene, which is converted to vitamin A in the body. Vitamin A is important for reproductive health. This easy vegan soup is also a good source of folic acid, which is essential for preventing birth defects.

3. Easy Vegan Black Bean Brownies

These easy vegan brownies are a delicious way to get your fertility-boosting nutrients. Black beans are a great source of iron, which is essential for fertility. They’re also a good source of folate, which is important for preventing birth defects. These easy vegan brownies are also high in fibre, which is essential for a healthy pregnancy.

4. Easy Vegan Lentil Curry

This easy vegan curry is packed with nutrients that are essential for fertility. Lentils are a great source of iron, which is essential for fertility. They’re also a good source of folic acid, which is important for preventing birth defects. This easy vegan curry is also a good source of fibre, which is essential for a healthy pregnancy.

5. Easy Vegan Chocolate Chip Cookies

These easy vegan cookies are a delicious way to get your fertility-boosting nutrients. Chocolate chips are a good source of antioxidants, which are important for reproductive health. They’re also a good source of zinc, which is essential for fertility. These easy vegan cookies are also high in fibre, which is essential for a healthy pregnancy.

Green vegetables are your friends when you’re trying to conceive. They’re full of folate, a water-soluble vitamin that helps prevent birth defects in baby’s neural tube. Folate is found in leafy greens like spinach, kale, and Swiss chard, as well as legumes such as black-eyed peas, lentils, and pinto beans. Incorporate at least one serving of folate-rich foods into your diet every day. aim for 400 micrograms (mcg) of folate daily. If you have trouble meeting this goal through diet alone, consider taking a supplement.

So there you have it, easy vegan recipes that are not only delicious but also packed with nutrients essential for fertility. Whether you’re trying to conceive or just looking for easy vegan recipes that are nutritious, these recipes will hit the spot. So, what are you waiting for? Get cooking!

So it easy to make fertility-boosting easy vegan recipes! From quinoa breakfast bowls to chocolate chip cookies, there’s an easy vegan recipe for every craving. So ditch the processed foods and make easy vegan recipes a part of your diet. Your fertility will thank you!

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Indian-Spiced Potato Salad

This tantalizing side dish infuses tender potatoes with a zesty mix of tart lime juice, spicy jalapeño, and warming cumin. Crunchy bell pepper and refreshing cucumber add delicious layers of texture to the taters, which are garnished with a sprinkling of cilantro. Dig in!

This simple recipe packs a flavorful punch. Tender potatoes are tossed with fresh cucumber and crunchy bell peppers for a hearty side dish that also makes a tasty grab-and-go lunch. Warming cumin, zesty lime juice, and spicy jalapeño are added to the mix to create an Indian-inspired experience that will tempt your taste buds for a second helping. Top it off with some extra cilantro, and enjoy!

INGREDIENTS

• 2 large russet potatoes, cut into 1-inch cubes
• 1½ cups coarsely chopped cucumber
• 1½ cups chopped tomatoes
• 1 cup coarsely chopped red bell pepper
• ¼ cup finely chopped onion
• ¼ cup finely chopped fresh cilantro
• ¼ cup lime juice
• 1 tablespoon finely chopped fresh jalapeño
• ½ teaspoon ground cumin
• Sea salt, to taste

INSTRUCTIONS

1. Place potatoes in a steamer basket set in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until potatoes are tender.
2. Place potatoes in a large bowl; cool completely. Add the remaining ingredients; gently stir to mix. Cover and chill until ready to serve or up to 24 hours.

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Black Bean And Corn Chili

The ingredient list for this recipe might look a little long, but don’t let that stop you from trying this delectable chili. There are only a few steps, and it is so chock-full of vegetables, beans, and greens that all you need are steamed grains or warm tortillas on the side to make this a filling and complete meal.

INGREDIENTS

• 5 medium tomatoes, diced, or 3 (15-ounce) cans diced tomatoes, with their juice (5 cups)
• 2 red bell peppers, cored, seeded, and cut into ½-inch dice (2 cups)
• ½ medium red onion, finely chopped (1 cup)
• 4 small garlic cloves, roughly chopped (2 teaspoons)
• 4 teaspoons dried Mexican oregano
• 2 teaspoons ground cumin
• 2 (15-ounce) cans black beans, rinsed and drained (3 cups)
• 3 large celery stalks, cut into ¼-inch dice (1½ cups)
• 1 green bell pepper, cored, seeded, and finely chopped (1 cup)
• 1 cup fresh or frozen corn kernels
• ½ bunch kale, stemmed and roughly chopped (2 cups)
• ¼ cup finely chopped fresh cilantro
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 teaspoons smoked paprika
• ¼ teaspoon chili powder, or to taste
• Sea salt

INSTRUCTIONS

1. In a large stew pot or Dutch oven, place the tomatoes, red bell peppers, onion, garlic, oregano, and cumin, and cook over medium heat, stirring occasionally, for 20 minutes (the juices from the onion and tomatoes will be enough to keep the sauce from burning).
2. Remove from the heat and let cool for 10 to 15 minutes. In a blender in batches or using a hand blender, blend the sauce until smooth. Return to the pot.
3. Add the black beans, celery, green bell pepper, corn, kale, cilantro, lemon juice, paprika, chili powder, salt to taste, and 2 cups water to the pot. Bring to a boil over high heat. Reduce the heat to low and simmer until the greens are tender and the chili thickens, 10 to 15 minutes.
4. Serve hot over steamed grains or with warm tortillas.
5. Chef’s note: For storing, cool the soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.

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5 Easy Vegan Weight Loss Recipes

If you’re looking for easy vegan recipes that can help you lose weight, then look no further! These five delicious vegan recipes are perfect for anyone trying to slim down.
1. Roasted Cauliflower and Chickpea Salad: This hearty salad is full of fiber-rich veggies and protein-packed chickpeas, making it the perfect meal for satisfying hunger without packing on the pounds.
2. Spicy Thai Noodle Soup: This soup is light but filling, and its spicy flavor will help to boost your metabolism.
3. Vegan Quinoa Burrito Bowls: These burrito bowls are a great way to get your fill of healthy carbs and protein, all while staying within your calorie budget.
4. Tomato and Lentil Stew: This stew is full of filling ingredients like lentils and potatoes, but it’s still low in calories thanks to its tomato base.
5. Chocolate Peanut Butter Banana Smoothie: This smoothie makes the perfect healthy snack or dessert, and it’s packed with weight-loss-friendly ingredients like bananas, peanut butter, and almond milk.
Overeating can quickly sabotage your weight-loss efforts, but these easy vegan recipes will help you stay on track. With their high fiber and protein content, they’ll keep you feeling full and satisfied all day long.
Remember to eat the right portion size for your goals. And, if you’re looking for even more weight-loss tips, check out these 30 easy ways to lose weight. So what are you waiting for? Give them a try!

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Napa Cabbage Salad

The light, crisp leaves of napa cabbage combine with just-cooked green beans and classic slaw ingredients such as carrot and scallions to create a fresh take on an old favorite. Drizzle a sweet-sour ginger-infused vinaigrette over the top for the perfect side dish for any occasion.

Shredded napa cabbage forms the base of this delicious and simple salad. The tender leaves are combined with crisp green beans, crunchy carrots, and salty peanuts before being tossed in a sweet ginger-soy dressing. Add a sprinkle of fresh cilantro for extra flavor, and dig in! Serve this recipe as a light lunch or as a refreshing side salad to a veggie burger feast.

INGREDIENTS

• 3 tablespoons brown rice vinegar
• 1½ tablespoons pure maple syrup
• 1 tablespoon reduced-sodium tamari or soy sauce
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• Freshly ground black pepper, to taste
• 3 oz. fresh green beans, halved lengthwise and cut into 1-inch pieces
• 8 cups shredded napa cabbage
• 1 cup 1-inch matchstick-cut carrots
• ½ cup thinly bias-sliced scallions
• ¼ cup dry-roasted peanuts
• 1 tablespoon finely chopped fresh cilantro

INSTRUCTIONS

1. For dressing, combine the first six ingredients (through pepper).
2. In a small saucepan bring 1 cup water to boiling. Add green beans; reduce heat and simmer 3 to 5 minutes or until beans are crisp-tender. Drain and run under cold water to stop cooking.
3. In a large bowl combine beans, cabbage, carrots, scallions, and half of the peanuts and cilantro. Add dressing; toss to coat. Serve immediately or chill until ready to serve. Sprinkle with the remaining peanuts and cilantro.

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Roasted Fennel And Carrot Salad

Your taste buds will flip over this colorful, flavor-packed salad. Carrot and fennel are coated in a sweet-and-sour sauce before roasting. Once the veggies are dripping with juicy roasted goodness, serve them over lettuce with pine nuts, fresh parsley, and blood orange supremes. (A supreme is an orange segment minus the membrane; the recipe explains how to do it.)

Fall colors shine through in this sweet and tangy Roasted Carrot and Fennel Salad with homemade dressing. The carrots and fennel can be roasted a day ahead and refrigerated in the bowl used to mix the dressing: They’ll soak up the dressing flavor as they chill.

INGREDIENTS

• 16 medium carrots, scrubbed with stems trimmed
• ½ cup balsamic vinegar
• ¼ cup maple syrup
• 1½ teaspoons Dijon-style mustard
• 2 small fennel bulbs, cored
• 4 blood oranges, supremed
• ½ small red onion, thinly sliced
• 6 cups romaine lettuce, cut into 1-inch dice (6 ounces)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons pine nuts

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Steam the carrots in a steamer insert set over boiling water, covered, until tender when pierced with a fork, about 15 minutes. Remove from heat; transfer to a bowl to cool.
3. In a separate small bowl, whisk together the vinegar, maple syrup, and mustard.
4. Add the fennel to the carrots and drizzle with dressing. Mix well to coat. Spread them on the prepared baking sheet. Keep the bowl with any traces of dressing.
5. Bake the vegetables in the oven for 20 to 30 minutes or until all the vegetables have light browning on their tops and edges. Remove from oven and let cool.
6. To supreme oranges: Slice off fruit ends with a small, sharp knife. Stand fruit on a flat end and slice off all peel and pith in vertical strips, following the curves of the fruit. You’ll see membranes separating each segment. Slice each segment away from the membranes on either side. These segments are supremes.
7. Slice the carrots and fennel into diagonal pieces and transfer back to the bowl with the dressing. Add the onions and oranges. Mix well.
8. When ready to serve place the lettuce in a salad bowl. Top with the mixed vegetables and garnish with parsley and pine nuts.

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5 Easy To Cook Vegan Recipes With Canned Artichokes

When it comes to vegan recipes, artichokes make a delicious and healthy addition to any meal. So you’d be wise to add them to your diet regularly to reap the many health benefits.

What are the health benefits of eating artichokes?

Artichokes are a delicious and healthy food option. They are packed with nutrients that can help boost your health in many ways. Artichokes are a good source of fiber, vitamins C and K, folate, and magnesium. They also contain antioxidants that can help protect your cells from damage. There are many health benefits associated with eating artichokes, including improved digestion, lower cholesterol levels, and reduced inflammation. Artichokes are also a low-calorie food, making them a great option for those who are trying to lose weight or maintain a healthy weight. So if you’re looking for a nutritious and delicious food to add to your diet, consider artichokes!

5 healthy vegan recipes with artichokes

Here are five of our favourite canned artichoke vegan recipes that are sure to please everyone at the table.

1. Vegan Artichoke Pizza: This recipe is a delicious and easy way to enjoy pizza night without any cheese or meat. The dough is made with just a few simple ingredients, and the toppings can be customized to your liking. We love adding sautéed mushrooms, onions, and peppers to ours.

2. Vegan Artichoke Pasta: This dish is so flavourful and filling, you won’t even miss the meat or cheese. The pasta is tossed with a creamy artichoke sauce, and then topped with sun-dried tomatoes and fresh parsley.

3. Vegan Artichoke Dip: This dip is the perfect appetizer for any party or get-together. It’s packed with flavor, and can be served with crackers, chips, or veggies.

4. Vegan Artichoke Soup: This soup is creamy and comforting, and makes a great starter or main course. The recipe calls for canned artichokes, but you could also use fresh ones if they’re in season.

5. Vegan Artichoke Hearts: These hearts are marinated in a delicious blend of herbs and spices, and make a great addition to any salad or main dish. They’re also perfect for snacking on their own.

Whilst these are just a few of our favourite canned artichoke vegan recipes, we hope you enjoy these delicious and healthy canned artichoke vegan recipes! Do you have a favourite recipe that uses this ingredient?

If so, let us know in the comments below!

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10 Canned Jackfruit Vegan Recipes To Get You Hooked On Mexican Food

Jackfruit is one of those ingredients that always seems to be in season. No matter when you head to the store, there always seem to be ripe jackfruits waiting to be eaten. And, since they’re so large, one jackfruit can often yield multiple meals.

If you’re looking for some new and interesting ways to cook with jackfruit, then check out these five vegan recipes. From jackfruit tacos to a hearty jackfruit chili, these recipes will definitely satisfy your craving for something delicious.

How to cook jackfruit for best Mexican flavour

The recipe

Ingredients

1 tablespoon olive oil

1 white onion, diced

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cans jackfruit, drained and rinsed

1 cup vegetable broth

2 tablespoons tomato paste

6-8 soft taco shells

Instructions

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the chili powder, cumin, smoked paprika, oregano, salt and pepper and cook for 1 minute longer. Stir in the jackfruit, vegetable broth and tomato paste. Bring to a simmer and cook until the jackfruit is very tender and falling apart, about 30 minutes.

Alternative seasoning ideas

You can use your own species to season the jackfruit, use the recipe above or the recipe outlined below. Whichever way you choose to cook it, seasoning is the key.

Add the jackfruit to one of the ideas below and serve with salad, salsa, guacamole, and vegan sour cream for a very tasty meal.

1. Jackfruit Tacos

These tacos are the perfect blend of sweet and savory. The jackfruit is cooked in a smoker until it’s nice and tender, and then it’s topped with a homemade salsa verde.

2. Jackfruit Chili

This chili is hearty and filling, and it’s packed with tons of flavor. The jackfruit simmers in the chili until it’s nice and tender, and then it’s topped with some fresh cilantro.

3. Jackfruit Enchiladas

These enchiladas are a fun twist on traditional enchiladas. The jackfruit is cooked in a spicy tomato sauce, and then it’s rolled up in a soft tortilla.

4. Jackfruit Curry

This curry is a wonderfully fragrant and flavorful dish. The jackfruit is simmered in a coconut milk curry sauce until it’s nice and tender.

5. Jackfruit Upside Down Cake

This cake is a fun and unique way to use jackfruit. The jackfruit is cooked in a brown sugar and cinnamon syrup, and then it’s baked into a moist and flavorful cake.

6. Jackfruit Burritos

These burritos are filled with a flavorful jackfruit filling. The jackfruit is cooked in a spices and then it’s rolled up in a soft tortilla.

7. Jackfruit Nachos

These nachos are a fun and easy way to use jackfruit. The jackfruit is cooked in a spices and then it’s piled high on a bed of chips.

8. Jackfruit Quesadillas

These quesadillas are filled with a delicious jackfruit filling. The jackfruit is cooked in a spices and then it’s melted between two tortillas.

9. Jackfruit Sliders

These sliders are the perfect bite-sized treat. The jackfruit is cooked in a smoker and then it’s topped with a flavorful sauce.

10. Jackfruit Rice Bowl

This rice bowl is a filling and satisfying meal. The jackfruit is simmered in a curry sauce and then it’s served over a bed of rice.

We can’t get better tasting food than this, so I highly recommend you try some of the ideas above and tailor them to your own needs. Just remember to keep it whole foods plant based vegan and make everything yourself from scratch.

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Grits And Greens

Whether you’re new to grits or you’re a longtime fan, this simple tomato, kale, and pinto bean topping served over creamy grits has everything you need for a superb family meal. Heap these Southern home-style greens over grits for a satisfying supper. Don’t forget to add a splash of hot sauce and a squeeze of lemon.

INGREDIENTS

• 1 32-oz. carton low-sodium vegetable broth
• 4 cloves garlic, minced
• 1½ cups dry instant grits
• 1 medium onion, chopped (1 cup)
• 1 red bell pepper, chopped (1 cup)
• 2 14.5-oz. cans no-salt-added diced tomatoes, undrained
• 1 15-oz. can no-salt-added red or pinto beans, rinsed and drained
• ¼ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper (optional)
• 1 16-oz. package frozen cut leaf kale
• 1 tablespoon apple cider vinegar
• Sea salt and freshly ground black pepper, to taste
• Hot sauce (optional)
• Lemon wedges (optional)

INSTRUCTIONS

1. In a large saucepan bring vegetable broth and 1 clove garlic to boiling. Stir in grits; reduce heat. Cover and cook about 5 minutes or until grits are thickened and creamy, stirring occasionally. (Mixture will splatter. Use a long-handle spoon to avoid burns.) If needed, add up to ½ cup water to thin to desired consistency.
2. Meanwhile, in an extra-large skillet cook the remaining 3 cloves garlic, the onion, and bell pepper over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add tomatoes, beans, paprika, and crushed red pepper (if using); bring to boiling. Gradually add kale, cooking until all kale has wilted. Stir in vinegar. Season with salt and black pepper.
3. Spoon greens over grits. If desired, serve with hot sauce and lemon wedges.

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