Tag Archives: Vegan

The season for healthy change

It is late March and all I can see out my window is white. Yesterday we got pummeled by 11 inches of the biggest, powdery snow you can imagine.  It causes me to wonder “What happened to spring?”  It is nearly April 1st but I’m seeing so much snow outside that the branches of the large tree outside my window are bending over at such extreme angles they must be near their breaking point.  Spring is a season of change to warmer weather and bright flowers but somehow the expected change has been forcibly halted by huge snow drifts covering everything including my nearly budding lilac tree.  The late spring snowstorm can certainly be a metaphor for our personal lives.  We start out (usually around the 1st of January) with the best of intentions to change our lives and move in another direction but,  as often, is the case we get slammed.  Right before we are about to ‘blossom’ we suddenly grind to a near stop and feel like we are not making any progress.  During trying times like these I have to remind myself of the best marathon running advice I ever received.  You see, running a marathon is easy you just have to put one foot in front of the other then repeat.  The difficult part about making wholesale change in our lives and running a marathon is to stick with it and continue to just put one foot in front of the other.  Sometimes while trudging through the metaphorical snow we may feel defeated and small but just remember that you are making some progress and eventually the “snow” will melt.   Once the snow melts off the ground in front of my window I will see the first signs of spring but for right now I just have to hold out hope for a brighter tomorrow.  Just like trudging through the snow make it more difficult to get to your destination;  your friends, critics, and our inner selves make it more difficult to reach your destination.  Don’t forget to keep putting one in front of the other and even though you are making small steps you will eventually the snow will melt and you will begin to see the signs of change.  As I have gone through my health journey I have experienced these difficult times that I will call spring snowstorms but I just tried to keep plugging along.  What is your ‘spring snow storm?’ I’m reminded of my friend Heather’s journey to lose weight and become healthier.  I’m sure that she experience days, or weeks when she was discouraged that progress was not coming fast enough and she wouldn’t become the person that she wanted to be.  Still in the face of the piling snow she continued to just put one foot in front of the other and eventually lost over 120 pounds.  Now she is a healthier, happier person and a mom-to-be as well as being unrecognizable as the person she was before. 

I hope that I can inspire you to make small changes to lead to a healthier you even if those small steps are complicated by the driving snow.

Try it tonight by making a delicious Vegan pizza and try watching the movie  Hungry for Change

Vegan Pizza

Ingredients:

  • 2 tablespoons olive oil
  • 1.5 teaspoon salt
  • 1 teaspoon oregano
  • 16 ounces extra firm tofu–frozen then defrosted.**
  • 2 cloves garlic
  • 1 tablespoon nutritional yeast
  • 10 ounces frozen spinach, defrosted
  • 6 oz of sliced black olives
  • 6-9 oz of coarsely chopped artichoke hearts
  • ½ cup pizza or marinara sauce (nothing with cheese)
  • Prepared pizza dough – found in the refrigerated section.
  • I like Trader Joes version check to label to find the “V”

Directions:

  1. Prepare the spinach “ricotta” mixture.  Crumble tofu into the bowl of a food processor along with olive oil, salt, oregano, garlic and nutritional yeast. Process on high until smooth and “ricotta-like”
  2. Allow pizza dough to expand at room temperature. 
  3. Place pizza stone in the oven and turn it to 350 degrees.
  4. Once the oven has reached the temperature pull the pizza stone out of the oven and spread cornmeal over the surface (make sure the stone is cool enough to touch)
  5. Then spread out the pizza dough on the surface and pre bake for a couple of minutes.  You don’t want to cook the dough but you want it to firm up a little so the sauce doesn’t soak the dough.
  6. Add the marinara, spinach mixture, black olives and artichoke hearts as desired.
  7. Bake according to directions on the dough which is usually about another 10 minutes.

 

**this is a helpful way to use Tofu by freezing it then defrosting it.  Once it defrosts in the refrigerator for 8 hours it will crumble apart in your recipe.

 

Butterbean Hummus with Smoked Paprika Oil

great alternative to hummus

FrugalFeeding

Hummus, a dip usually made with chickpeas, is by far my favourite dip. When made correctly, it has such a full and punchy flavour worthy of even the fattest cat’s mezze. As we all know, chickpeas make a truly wonderful hummus. However, with variety being the spice of life, there isn’t any harm in substituting them for a slightly different ingredient. Straying beyond the realm of the humble pulse would prove a little foolish in this case, so there we shall remain. Indeed, butterbeans make a pretty favourable choice, since they possess a particularly smooth and creamy texture. As such, this take on the Middle Eastern classic is equally, if not more, palatable than its esteemed counterpart. The use of paprika to make infused oil may appear a little frivolous on the surface, but it is an integral part to this dish. Not only does it give the hummus a…

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