Potato Broccoli Mini Frittatas

Potato Broccoli Mini Frittatas

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Potato Broccoli Mini Frittatas

Loaded with veggies and held together with an “eggy” mix made from chickpea flour and nutritional yeast, these delectable frittatas are ideal for a festive brunch, lunch, or dinner. These veggie-packed mini frittatas make for a savory, satisfying breakfast. Pair them with sides of whole wheat toast and fresh fruit.

INGREDIENTS

  • 1½ cups sliced mushrooms (4 oz.)
  • 1¼ cups chopped red potatoes (6 oz.)
  • ½ cup chopped red bell pepper
  • ¼ cup chopped red onion
  • 4 cups frozen broccoli florets, thawed and coarsely chopped
  • 1½ cups unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • 2 tablespoons flaxseed meal
  • 1 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • 1 teaspoon baking powder
  • 1 teaspoon dried dill weed
  • ¼ teaspoon ground turmeric
  • Freshly ground black pepper, to taste
  • Chopped fresh herbs, such as chives, tarragon, or parsley (optional)

INSTRUCTIONS

  1. Preheat oven to 350°F. Line twelve 2½-inch muffin cups with foil bake cups.
  2. In a large skillet cook mushrooms, potatoes, bell pepper, and onion over medium 10 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in broccoli.
  3. Meanwhile, in a medium bowl stir together milk and flaxseed meal; let stand 5 minutes.
  4. Stir vegetable mixture and the next five ingredients (through turmeric) into milk mixture. Spoon about ⅓ cup into each muffin cup.
  5. Bake 25 minutes or until center seems set. Let stand in muffin cups on a wire rack 5 minutes. Remove from cups. Serve warm. Season with black pepper and sprinkle with fresh herbs, if using.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

20 Tips On How To Get Your Mindset In The Right Place For Success

20 Tips On How To Get Your Mindset In The Right Place For Success

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20 Tips On How To Get Your Mindset In The Right Place For Success

It’s not always easy to get your mindset in the right place for success, but with a little effort, you can definitely achieve your goals and dreams. Here are 20 tips to help you get started:

1. You don’t have to live a perfect life to live a better life. Just focus on making small improvements each day and enjoy the journey.

2. Enjoy the moment and live in the present. Don’t worry about the past or future, just focus on what’s happening right now.

3. Don’t compare your success to others. Everyone has their own unique path in life and there’s no need to compare yourself to others.

4. Practice self-compassion. Accept your mistakes and forgive yourself for not being perfect.

5. Take time for yourself. Relax and enjoy your own company – you don’t need anyone else to have a good time.

6. Don’t be afraid to ask for help. If you’re struggling, don’t be afraid to ask for help from others.

7. Be positive. Look on the bright side of things and focus on the good aspects of life.

8. Set goals and work towards them. Having something to aim for will help keep you motivated and focused on what’s important.

9. Keep a positive attitude in tough times. When life gets difficult, try to stay positive and optimistic – it’ll make things easier in the long run.

10. Believe in yourself. Have faith in your own abilities and know that you can achieve anything you put your mind to.

11. Take action. Don’t just sit around and wait for things to happen – take action and make things happen for yourself.

12. Be persistent. Keep going even when things get tough and don’t give up on your dreams and goals.

13. Live a healthy lifestyle. Eat healthy foods and exercise regularly to boost your energy and mood.

14. Be patient. Rome wasn’t built in a day, and success doesn’t happen overnight. It takes time and patience to achieve great things.

15. Stay focused on your goals. Keep your goals in mind at all times and don’t let distractions get in the way.

16. Take action now. Don’t put off things until tomorrow – take action now and you’ll be one step closer to your goals.

17. Be positive and optimistic. Look on the bright side of things and stay positive even when things are tough.

18. Stay motivated. Find ways to keep yourself motivated and inspired, so you can stay on track towards your goals.

19. live your life with purpose Live your life with a sense of meaning and purpose, and you’ll find it easier to stay motivated and focused on what’s important.

20. Be patient and persistent. It takes time and effort to achieve great things in life, so don’t give up if things don’t happen overnight. Stay focused and keep moving forward.

By following these tips, you can get your mindset in the right place for success and achieve anything you set your mind to. live better, enjoy life, and be successful!

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Vegan Minestrone Soup With Potatoes And Kale

Vegan Minestrone Soup With Potatoes And Kale

by with No Comment All PostsCoachingHealthPlant based foodRecipesVeganWellbeing

Vegan Minestrone Soup With Potatoes And Kale

Simple, satisfying, and seriously tasty, this hearty minestrone soup ticks all the boxes. Onion, garlic, and mushrooms ratchet up the umami goodness of the savory broth, while potato and cannellini beans add creamy bites. Tender kale adds a helping of greens and rounds out the flavors. Writes one commenter: “It was a raining tonight and I wanted a quick soup…. It filled the bill for a fall evening and was delicious.”

Sautéed onion, mushrooms, and garlic infuse the broth of this vegan minestrone with rich, savory flavor, while fork-tender potatoes, kale, and white beans add a satisfying mix of textures.

INGREDIENTS

  • 1½ lb. russet potatoes, cut into 1-inch pieces
  • 1 onion, finely chopped (1 cup)
  • 1 cup chopped fresh mushrooms
  • 6 cloves garlic, minced
  • 1 teaspoon dried oregano leaves
  • 4 cups vegetable stock
  • 1 bay leaf
  • 3 cups finely chopped kale, stems removed
  • 1 15-oz. can cannellini or other white beans, rinsed and drained (1½ cups)
  • Sea salt and freshly ground black pepper, to taste

INSTRUCTIONS

  1. Heat a medium saucepan over medium. Add the first five ingredients (through oregano). Cook 10 minutes or until onion and mushrooms are tender, stirring occasionally.
  2. Add vegetable stock and bay leaf. Bring to boiling; reduce heat. Simmer 10 minutes or until potatoes are fork-tender. Stir in kale and beans; cook until kale has wilted. Remove bay leaf. Season with salt and pepper.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Spring Greens Soup

Spring Greens Soup

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Spring Greens Soup

Mixed spring greens and cucumber form the base of this lush chilled green soup, while frozen peas and avocado make it deliciously creamy. Top with a fresh gremolata for lemony crunch.

This vibrant, verdant chilled soup is surprisingly easy to make: Beyond submerging the peas in boiling water for a minute, it requires no cooking. To achieve the best flavor and avoid bitterness, we recommend using a mix of different spring greens.

INGREDIENTS

  • 1 cup frozen peas
  • 8 cups assorted spring greens (spinach, arugula, baby chard, and/or baby kale)
  • 1 medium cucumber (9 to 10 oz.), halved, seeded, and chopped
  • ½ of an avocado, peeled and chopped
  • 1 lemon, zested and juiced
  • 1 cup low-sodium vegetable broth
  • Freshly ground black pepper, to taste
  • ¼ cup chopped fresh parsley
  • ¼ cup very thin radish matchsticks
  • 1 tablespoon chopped fresh chives
  • ¼ cup unflavored plant milk, such as almond, soy, cashew, or rice
  • Crispbread crackers (optional)

INSTRUCTIONS

  1. In a small heatproof bowl place peas and enough boiling water to cover. Let stand 1 minute; drain well. In a blender combine peas, spring greens, cucumber, avocado, the lemon juice, and broth. Cover and blend until smooth. Transfer to a bowl. Season with pepper. Cover and chill at least 4 hours.
  2. For gremolata, in a small bowl combine parsley, radishes, chives, and the lemon zest. Cover and chill until ready to use.
  3. Before serving, stir milk into soup. Top servings with gremolata. Serve with crackers.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

10 Ways You Can Embrace Your Chaos

10 Ways You Can Embrace Your Chaos

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10 Ways You Can Embrace Your Chaos

Chaos can be seen as a negative force in our lives, but it doesn’t have to be that way. Embracing your chaos can actually help you to create your best self and achieve your goals. Here are 10 ways to do just that:

1. Embrace your creativity and allow yourself to be creative – even if it means embracing chaos!

2. Acknowledge that chaos is a part of life and learn to accept it – don’t try to control everything, let go and let chaos take its course.

3. Don’t try to control everything – let go and let chaos take its course.

4. Use chaos as an opportunity for growth and learning.

5. Embrace change and see it as a positive force in your life – be open to new experiences, even if they make you feel uncomfortable or scared.

6. Be open to new experiences, even if they make you feel uncomfortable or scared.

7. Don’t be afraid to take risks – they can lead to great opportunities.

8. Don’t over-plan or micromanage – give yourself some space to breathe and relax.

9. Find the beauty in chaos and appreciate the unpredictability of life – remember that everything happens for a reason, even chaos has its own unique purpose.

10. Embrace your chaos and allow yourself to be who you are – after all, it’s what makes you unique and special! Whenever life gets too chaotic remember you are in control of your life and what happens but you do not need to control everything. Use the pointers above to help you embrace your chaos.

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Lentil Shepherd’s Pie with Rustic Parsnip Crust

Lentil Shepherd’s Pie With Rustic Parsnip Crust

by with No Comment All PostsCoachingPlant based foodRecipesVeganWellbeing

Lentil Shepherd’s Pie with Rustic Parsnip Crust

The meaty texture of lentils make them an ideal filling for a vegan shepherd’s pie. Be sure to make plenty, as it’s even better the next day!

My family eats mashed potatoes at every holiday meal, and as a kid I never liked them, except as a bowl for gravy, which I adored. Imagine my surprise when I learned that you could add other things to mashed potatoes to make them good—such as roasted garlic, leeks, and, as in this dish, parsnips.

INGREDIENTS

  • 1 large yellow onion, peeled and diced small
  • 1 large carrot, peeled and diced small
  • 2 stalks celery, diced small
  • 2 cloves garlic, peeled and minced
  • 1 sprig rosemary
  • 1½ cup green lentils, rinsed
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • Salt and freshly ground black pepper to taste
  • 8 medium red-skin potatoes, peeled and chopped
  • 4 parsnips, peeled and chopped

INSTRUCTIONS

  1. Place the onion, carrot, and celery in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook for another minute. Stir in the rosemary, lentils, bay leaf, and enough water to cover the lentils by 3 inches. Bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, for 30 minutes.
  2. Preheat the oven to 350° F.
  3. Add the tomato paste to the saucepan and cook for another 15 minutes, or until the lentils are tender. Season with salt and pepper. Remove from the heat, discard the bay leaf and rosemary sprig, and pour the lentils into a 9 × 13-inch baking dish.
  4. Meanwhile, add the potatoes and parsnips to a medium saucepan and add enough water to cover. Bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, until the vegetables are tender, about 15 minutes.
  5. Remove the potatoes and parsnips from the heat and drain all but ½ cup of the water. Mash the vegetables until smooth and creamy, then season with additional salt and spread the mixture evenly over the lentils.
  6. Bake the casserole for 25 minutes, or until bubbly. Let sit for 10 minutes before serving.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Split Pea & Cauliflower Soup

Split Pea & Cauliflower Soup

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Split Pea & Cauliflower Soup

Split pea soup traditionally gets its flavor from ham bones, but in this plant-based version a well-chosen mix of spices gives all the flavor you need.

A variation of pea soup is part of many cultures. In the 18th and 19th centuries, split pea soup played a prominent role in the British and Irish diets. Sailors loved eating peas, because they were inexpensive and stored easily in dried form. Both are still true today, which means peas remain a great staple food in modern times.

INGREDIENTS

  • 2 cups green split peas
  • 8 cups low-sodium vegetable broth or water
  • 2 cups cauliflower, chopped
  • 2 carrots, diced
  • 1 onion, diced
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon garlic granules
  • ½ teaspoon curry
  • ½ teaspoon garam masala

INSTRUCTIONS

  1. In a large soup pot with a lid, bring the split peas and the vegetable broth or water to a boil. Then reduce heat to medium-low and continue to simmer for 1 hour, stirring occasionally.
  2. In a sauté pan, sweat* the cauliflower, carrots, and onions until the cauliflower starts to brown and the onions become translucent, stirring frequently. If the veggies start to stick to the bottom of the pan, add a little water as needed. Then add the spices and cook for a couple more minutes, stirring frequently. Pour the veggies into the split peas.
  3. Let the soup simmer for 30 minutes, or until it reaches your desired consistency. The longer the soup cooks, the more the split peas break down and the creamier the soup becomes. If it gets too thick, you can add more water or vegetable broth.Note: Sweating is a mix of sautéing and steaming. The idea is that the veggies “sweat” (release some of their natural water), creating enough moisture to soften and steam them in their own juices without adding any liquid. To sweat cut veggies, place them in a dry sauté pan over medium heat. Stir frequently until the desired consistency is reached, covering the pan when not stirring. If the veggies start to stick to the bottom of the pan, add a little water or vegetable broth. You can also turn down the heat.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

10 Ways To Achieve Your Goals

10 Ways To Achieve Your Goals

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10 Ways To Achieve Your Goals

1. Define your goals

The first step to achieving your goals is to define them. What do you want to achieve? What are your priorities? What are your time constraints? Once you have defined your goals, it will be easier to come up with a plan of action.

2. Set a deadline

One of the best ways to ensure that you achieve your goals is to set a deadline for yourself. Having a timeline will help you focus and stay on track.

3. Make a plan

Once you have defined your goals and set a deadline, it’s time to make a plan of action. What steps do you need to take to achieve your goal? Breaking down your goal into smaller steps will make it easier to accomplish.

4. Stay motivated

One of the biggest challenges in achieving your goals is staying motivated. You will need to find ways to keep yourself inspired and on track.

5. Take action

The only way to achieve your goals is to take action. Don’t be afraid to start small – every step counts.

6. Persevere through setbacks

There will be times when you face setbacks and obstacles on your road to success. Don’t give up – persevere through the tough times and you will eventually reach your goal.

7. Be flexible

In order to achieve your goals, you will need to be flexible and adaptable. Circumstances will change and you will need to be able to adjust your plan accordingly.

8. Set a good example

One of the best ways to achieve your goals is to set a good example for others. When you lead by example, others will be more likely to follow your lead.

9. Believe in yourself

In order to achieve your goals, you need to believe in yourself. Have faith in your abilities and you will be able to accomplish anything.

10. Celebrate your successes

When you achieve a goal, it’s important to celebrate your success. Find a way to reward yourself for all your hard work. Achieving your goals can be tough, but it’s definitely worth it in the end. When it comes to achieving your goals, there’s no one-size-fits-all solution. What works for someone else may not work for you. However, these 10 tips should give you a good starting point. So don’t wait any longer – start working towards your goals today!

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Green Bean Pasta With Cashew Pesto

Green Bean Pasta With Cashew Pesto

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Green Bean Pasta With Cashew Pesto

In this easy family-friendly meal, fresh basil pesto gives pasta and cannellini beans scrumptious rich flavor, while green beans add extra veggie goodness.

Cashews are a smart swap for pine nuts in dairy-free pesto. Beyond building creaminess, the budget-friendlier nuts also add a subtle cheesy flavor, which nutritional yeast plays up in this pretty pasta dish. Cut down on day-of prep time by making the pesto ahead and refrigerating it in an airtight container for up to three days.

INGREDIENTS

  • ¼ cup raw cashews
  • 4 cups fresh spinach
  • 1 cup fresh basil
  • 2 to 3 tablespoons nutritional yeast
  • 2 cloves garlic, peeled
  • ¼ cup low-sodium vegetable broth
  • 2 tablespoons lemon juice
  • 8 oz. dried whole wheat spaghetti
  • 8 oz. fresh thin green beans, trimmed and halved lengthwise, if desired
  • 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped pistachio nuts
  • Crushed red pepper (optional)

INSTRUCTIONS

  1. For pesto, place cashews in a bowl. Add boiling water to cover. Let stand 30 minutes; drain. In a blender or food processor combine cashews and the next six ingredients (through lemon juice).
  2. Cook spaghetti according to package directions, adding green beans the last 2 minutes of cooking; drain, reserving 1 cup pasta cooking water. Return spaghetti to pan. Add pesto and cannellini beans; toss to coat. Add reserved pasta cooking water a little at a time to achieve desired texture, tossing to combine. Season with salt and black pepper. Sprinkle with pistachios and, if desired, crushed red pepper.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/

Green Lentil Spoon Salad

Green Lentil Spoon Salad

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Green Lentil Spoon Salad

Fragrant with fresh herbs, this luscious green lentil vegetable salad is best served chilled, allowing time for the flavors to mingle. One reader notes, “Can’t believe how good this is. Even non-vegan family members love this.”

This fresh green bowl is packed with fiber and nutrients to power you through your day. Save time chopping broccoli florets by using purchased riced broccoli, which is available fresh in some markets.

INGREDIENTS

  • ½ cup lemon juice
  • ¼ cup white wine vinegar
  • 2 tablespoons pure maple syrup
  • Sea salt and freshly ground black pepper, to taste
  • 4 cups chopped fresh broccoli or riced broccoli
  • 2 cups cooked green French lentils
  • 1 cup thinly sliced celery
  • ½ cup chopped fresh Italian parsley
  • ½ cup chopped fresh mint
  • ½ cup sliced scallions
  • ¼ cup chopped fresh dill
  • 1 small fresh jalapeño chile, seeded and chopped
  • 2 cups spring microgreens or baby greens
  • 1 medium avocado, halved, seeded, peeled, and chopped
  • 2 tablespoons toasted pepitas

INSTRUCTIONS

  1. In a large bowl whisk together lemon juice, vinegar, maple syrup, salt, and black pepper. Add the next eight ingredients (through jalapeño). Toss to combine. Cover and chill 1 to 8 hours, stirring once or twice.
  2. Just before serving, stir in microgreens and avocado. Sprinkle with pepitas.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/