Menu for January 1st through the 6th

TUESDAY

Zucchini and Bean balls

Ingredients

·         1 Zucchini

·         1/2 can Black beans, drained and rinsed

·         1/4 cup Oats

·         2 tablespoons Soy Sauce, divided

·         1/4 cup Bread Crumbs (may not need that much)

·         1 tablespoon Vegetable Oil

·         1 cup Marinara Sauce

Directions

1.        Slice zucchini into strips and heat in pan with 1 Tbsp. soy sauce.

2.       Mash black beans in a bowl and mix in rest of soy sauce and oats.

3.        Roll bean mixture into balls and coat with bread crumbs.

4.       Heat oil in pan.

5.        Cook bean balls until crispy (about 5 minutes)

6.       Microwave marinara sauce for about 1 minute.

7.        Top marinara sauce on bean balls on zucchini and enjoy!

WEDNESDAY

Spicy Tomato and Bean Soup

Ingredients

·         1 cup mixed beans - kidney, black, pinto, soya

·         1/2 pint pack of tomatoes or fresh tomatoes

·         1/2 pint tomato soup pack

·         1 teaspoon paprika, cayenne, parsley, basil and black pepper

·         1 ounce peas

·         1 ounce spinach

·         1 ounce red lentils

·         1 dash chili

Directions

1.        Soak pinto, kidney, soya, and black beans overnight and cook or buy a mixed bean salad.

2.       Place tomato soup and one pack of plum tomatoes in the pot.

3.        Add spinach, peas, cooked beans, red lentils, one chili, paprika/cayenne, black pepper, basil and parsley.

4.       Add your favorite pasta shapes.

5.        Allow to simmer for 10 minutes.

THURSDAY

Yum Yummy Wild Rice Salad (with Salmon on the side for hubby)

Ingredients

·         1 cup wild rice

·         1/2 cup thinly sliced fennel

·         1/4 cup toasted pine nuts

·         3 tablespoons fresh squeezed lemon juice

·         3 tablespoons oil of choice(I used flax and olive)

Directions

1.        get the rice cooking

2.       slice up the fennel

3.        toast the nuts in a frying pan with a little oil(and a little salt if you like)on medium-high

4.       mix oil and lemon in a medium sized bowl

5.        when rice is cooked, rinse under cold water, or chill in fridge

6.       when cool, put rice in bowl with lemon and oil, add nuts and fennel, and sprinkle arame on

7.        Toss it then eat it!

FRIDAY

Black Bean and Corn Tacos

Ingredients

·         1 pkg of your fave taco shells

·         1 cup black beans (I prefer non-canned)

·         1 cup yellow sweet corn

·         1 cup white corn

·         1 tomato

·         1 small onion

·         1 cilantro

·         1/2 cup organic taco sauce

·         1/2 head of lettuce

·         2 kale branches

·         1/2 teaspoon garlic powder

·         1 tablespoon lemon juice

·         1 tablespoon lime juice

Directions

1.        Begin to cook black beans according to directions.

2.       Begin making corn salsa: chop tomatoes, onion, and cilantro. Add corn and chopped veggies together and mix. Place in fridge.

3.        Shred lettuce and kale in food processor.

4.       Create your taco!

SATURDAY

Left over night. 8-)

SUNDAY

Autumn Chili

Ingredients

·         30 ounces black beans

·         30 ounces chili beans

·         1 green zucchini

·         1 butternut squash

·         15 ounces diced tomatoes

·         1 red onion

·         5 jalapeno peppers

·         3 cups whole grain rice

·         1 1/2 ounces chili seasoning

·         2 tablespoons crushed red pepper

·         1 tablespoon ground red pepper

·         2 tablespoons garlic powder

·         4 cups water

·         4 tablespoons olive oil

Directions

1.        Wash and dice your onion, zucchini, squash and jalapeno peppers.

2.       Open your tins of beans and tomatoes and pour into a crockpot with your rice

3.        Pour enough olive oil into the bottom of a separate pan, ( I used my trusty Dutch oven for this but a skillet might work just as well) and heat

4.       When it has a nice heat going pour your vegetables in and sauté for a few minutes with a bit of garlic powder, I used about 2 tablespoons, but everyone has different tastes.

5.        As they cooked I put about another tablespoon of olive oil on the vegetables themselves and continued to sauté for about 5 to 7 minutes and then poured them into the crockpot.

6.       Then roughly 4 cups of water, enough to fill to the top of the crock pot and turned it on high to get it cooking.

7.        As it begins to boil turn it down to a simmer and allow to finish cooking for about 3 to 4 hours at a simmer.

8.       You may have to give it a bit of water from time to time but so far it hasn’t needed it and has been coming out quite good. I started mine about 1330 today and it appears as to be on track to be finished by 1830.

9.       Serve with tortillas, chips, crackers or by itself (personally I love making a vegan jalapeno cornbread, but that’s a different recipe for a different time)

10.    ). Also if you need to use cheese, and who doesn’t love cheese help yourself. There are also some great Vegan cheeses in the market these days so it is something to keep in mind.

11.     Hope this made sense and you enjoy it!

This is my tentative menu for the upcoming week. I will be grocery shopping on Tuesday for meals to last through Sunday and will tweak my menu if need be.  

These are all recipes I retrieved from the Kind Life website. (http://thekindlife.com/)   I will be happy to post a link to any recipe that you would like.  

xox

Alesha

Starting with me

Fun fact: If a family is to change it all starts with the mother.

I am a wife. I am a mother to 3 girls (10, 7, 5) and 1 boy (14 months).  I have recently been diagnosed with a ton of food allergies and instead of making the necessary changes right away I have suffered for my family. At first I felt no one should have to drastically change their lives because of my allergies.  Now I see how that thought was made in error.  In fact, after much research, my newly acquired food allergies are the best thing that could ever have happened to both me and my family.  I am now starting the vegan lifestyle to improve my health.  This in turn will improve the health of all of my family members.  We will be healthier and happier for it.  I am excited to start this experience and see what improvements will come.

I realize now that the decisions for health and wellness in my family start and end with me.  I am currently overweight, unhappy, and looking forward to change.  Little by little over the last few months I have introduced my kids to different veggies and fruits.  Some they have been delighted by and some have gotten me strange looks.  

This weekend was the icing on the cake though.  D (my husband) and I made Kale chips.  We both thought the kids wouldn't even try them.  We were both fooled.  Jena (7 yr old) actually asked for them for breakfast the next morning.  LOL Only her. They have all done extra things to help out so that I will make more.  I think that is a fair exchange.  Chores get done and they are eating healthier snacks.  Win-Win in my book.

Now I am in the process of making a menu for the month of January and am interested in trying new things.  I went to the library and got a bunch of cookbooks and am working my way through them looking for recipes to try.  I will post my menu after it is finished and let you know which recipes are a hit.  Until then.... 

xox
Alesha

No More Resolutions

This New Years Day will be different.  I will no longer make resolution to impress people or myself.  I will no longer resolve myself with failure.  I am the only one who can change me and I must do it.  So this coming year I will not make resolutions to lose weight, get healthier, exercise more, be kinder, or save more money. Instead, I will do the things I want, help when I can, not be afraid to say "NO", and start enjoying my life.  I spend so much time worrying about what's wrong when I should embrace what's right.  I spend my days miserable with myself for choices I have made, but do nothing to change them.  So this is my stand! No More Resolutions.....