Healthier & Happier Living with a Plant-Based Diet
Happy almost-spring! I know some places aren't quite feeling it yet, but we'll have a time change in a few weeks and with longer, warmer days comes a renewed sense of excitement for healthy eating. Most of us who made those great New Year's resolutions to prep our healthy meals have drifted back into old… Continue reading Hash Brown-Crusted Frittata from Vegan Yack Attack’s Plant-Based Meal Prep
Quickly sharing my new favorite winter breakfast today ~ Orange Pomegranate Oatmeal. It’s fast and easy and oh so delicious! This method makes the creamiest, fluffiest oatmeal I’ve had. 1 cup rolled oats 2 ¼ cups water 1/8 to 1/4 cup non-dairy milk 1 banana, sliced Grated fresh ginger (I use a 1-inch piece) 1/2… Continue reading Orange Pomegranate Oatmeal
I've not had any particular theme during this Vegan MOFO ~ note to self: plan ahead next year! But I am noticing some patterns happening ... multiple tempeh recipes (yes, The Vegan Kitchen of Dr. Caligari even dubbed me "The Tempeh Queen", a title that I'll happily accept 🙂 ) and coconut milk.... interesting how some… Continue reading Cinnamon Bun Sauce & Transition to Autumn Fruit Salad ~ Vegan MOFO 2013
What was breakfast like when you were a child? I remember lots of little flavored oatmeal and cream of wheat packets, cold cereal, and the occasional Pop Tart (when I could convince my mother to buy some). And very occasionally, there were frozen waffles or those little toaster pastries with the frosting that you can… Continue reading Carrot Cake Waffles
Kelli's Vegan Kitchen 