Health and Wellness Coaching

Lunch/Dinner

Vegan Sauteed Winter Greens

Vegan Sauteed Winter Greens

This easy vegan sauteed winter greens is excellent as it is, or with grains such as millet, rice, and quinoa; or with beans, like white beans or chickpeas. This recipe is from the Food Network Magazine. Vegan Sauteed Winter Greens Ingredients   3 tablespoons extra […]

Almond and Apricot Rice

Almond and Apricot Rice

This almond and apricot rice recipe was adapted from the magazine Good Housekeeping. Unfortunately, I did not know what year, I just had the page. I “veganized” it by substituting the chicken broth to vegetable broth. It is delicious and I am very happy I […]

Vegan Refried Kidney Beans

Vegan Refried Kidney Beans

   I am a recipe hoarder! I never let a package or a magazine be thrown away without snapping a picture of a potential recipe. Even if it is not vegan as in this case. I can always adapt and change the items I do not want […]

Vegan Quinoa Tabbouleh Salad

Vegan Quinoa Tabbouleh Salad

This vegan quinoa tabbouleh salad makes an excellent salad for a picnic. This recipe is the same as the original except instead of bulgur it is quinoa, and I also added some sunflower seeds as it adds a fantastic texture and flavor. I often make […]

Vegan Mexican Tomato Rice

Vegan Mexican Tomato Rice

  I eat a lot of rice, and this vegan Mexican tomato rice is one of my favorites! There are so many different ways to cook rice, but I never get tired of this delicious recipe! I often eat brown rice as it is a […]

Vegan Lentil and Chickpea Stew

Vegan Lentil and Chickpea Stew

This vegan lentils and chickpeas stew is one of those dishes I make all winter long. Lentils and chickpeas, like all legumes,  are an excellent source of protein.  In 1 cup of cooked brown lentils, there is 18 g of protein and just 36 g of […]

Vegan Farro and Pears Salad

Vegan Farro and Pears Salad

This vegan pear farro salad is divine! Farro is one of my favorite grains; it is hardy and perfect for salads, served warm as a side dish, or a pilaf. I made this recipe from the Food Network Magazine as a warm side dish as well, and […]

Vegan Cauliflower and Leeks Soup with Wild Mushrooms

Vegan Cauliflower and Leeks Soup with Wild Mushrooms

Cauliflower and Leeks Soup with Wild Mushrooms Ingredients   1 tablespoon extra virgin olive oil 2 leeks, thinly sliced and well washed 1 big head cauliflower (about 4 to 5 cups), cut into chunks 2 tablespoons minced garlic 5 cups vegetable broth, or water sea salt […]

Easy Ribbon Carrot and Parsnip Salad

Easy Ribbon Carrot and Parsnip Salad

  Light and delicious! This easy ribbon carrot and parsnip salad recipe is the perfect salad for a low-carb dinner. This recipe is from the Food Network Magazine; and I made several variations of it, adding zucchini, or beets, cranberries, walnut instead of almonds. No […]

Vegan Apple Stuffed Acorn Squash

Vegan Apple Stuffed Acorn Squash

    I adapted this recipe from Gluten Free and More magazine.     I love acorn squash and have them quite often, but I have never tried them with apples before. The sweetness of the apples and cranberries is perfect with the savory of the […]