Peanut Coconut Butter Banana Sandwich

What kind of messed up, brainwashed society are we living in where exploitation and killing are considered “normal” and compassion and non-violence are considered “extreme”?

A grown up twist on the peanut butter and banana sandwich.  This can be a breakfast, lunch, or healthy dessert!

  • bread/toast
  • banana
  • coconut and peanut spread (peanut butter, coconut oil, and agave)
  • cinnamon

Toast your favorite type of bread.  Then spread Earth Balance coconut & peanut spread, or you can make it yourself!  Mix peanut butter, coconut oil, and agave.  Add a sliced banana, and sprinkle with cinnamon.  Talk about easy and delicious 🙂

Coconut peanut and banana sandwich

Tagged , , , , , , , , , , , , , , , , ,

Quick Rant

So I was just perusing the menu online for a restaurant that is about 4 miles away that I’ve drove by a few times since we are new to the area.  As I was scrolling I see under their “flatbread” section it says,”veggie pizza”.  So I read the details thinking maybe this would be one of my vegetarian options if we ever go there and here are the ingredients: grilled chicken breast, crispy bacon, sliced tomatoes, mozzarella cheese & tomato-basil sauce”.  That is considered a ‘veggie pizza’??!?!  There are more meat ingredients than vegetables, and the only vegetable is tomato, in the form of slices & sauce!! I think a veggie pizza should have more than one vegetable on it to be named a veggie pizza, but maybe that is just me… 

Tagged , , , , , , , , , ,

Hillbilly Bean Dip

Seventy-five percent of federal poultry inspectors say they would not eat chicken.

This recipe is a good one to keep in your playbook when you need to whip up something quick and easy for a party.  I think this would be a hit at a sports party or something along those lines.  It would also go well with a Mexican meal either on tacos/nachos or served as a side.  I made it right before I moved for the first time and it took about 10 minutes of prep time and 20 minutes in the oven.  Now my recipe is a smaller portion but it can easily be multiplied if you wanted to bring it as a dish to a party.  I’d say my recipe would make about 8+ servings as a side dish or appetizer.

  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 can vegetarian refried beans
  • 1/2 onion, diced
  • 1 tomato, diced
  • 1 tablespoon chili powder
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded cheddar cheese
  • tortilla or corn chips to serve
  1. Mix the sour cream and cream cheese together first.  Add in the refried beans, about half a can at a time.
  2. Add the onion, tomato, and chili powder.  Stir.
  3. Pour into baking pan, I used about a 6in circular pan.  Use whatever size you have so that the dip is at least 1/2 inch thick.
  4. Sprinkle the cheese across the top.
  5. Bake for about 15-20 minutes at 350.  It can be served hot or cold.

Bean Dip

Now that I’m finally all settled into my new apartment in Raleigh I should be able to post a little more regularly.  It was pretty hectic the past 2-3 weeks with final exams, graduation, and moving several states away! I’m also planning on doing a juice cleanse coming up so I will keep you all posted on how that goes! 🙂

Tagged , , , , , , , , , , , , ,

Baked Tofu Salad

“Give your dog or cat respect, patience, understanding, and love.  And if you just change to one vegetarian day a week, that’s a wonderful step that will save animal lives.  It means you have chosen something kind instead of something cruel.”- Ingrid Newkirk

I like the quote above because I think that is a good challenge that everyone can and should do.  Maybe make it “Meatless Monday” and make a conscious effort to avoid meat and animal products.  I’m thinking about challenging myself to follow a vegan diet one day a week.

So I had this delicious salad at the Village Bakery and Cafe in Athens, Ohio.  This salad can be easily replicated so I thought I’d pass it along.

  • spring mix of salad
  • sprouts
  • baked tofu
  • apple slices
  • avocado
  • almonds
  • homemade feta and dill salad dressing (vegan with a different type of salad dressing)
  • garnish with orange slices

Spring mix, sprouts, baked tofu, almonds, avocado, orange, dill and feta dressing

Tagged , , , , , , , , , ,

“Natural Flavors”

natural flavor

“Natural Flavors”

You may have noticed the use of the term “natural flavors” in processed and packaged foods if you look at the ingredient’s list (which you should!!)  Well “natural flavors” are not as innocent as it may sound.  Foods that are labeled organic, vegetarian, or vegan do not have to follow that label for “natural flavors”.  “Natural flavors” can be derived from plant or animal “matter”.  So your organic vegan soup, cookie, or whatever could contain animal products disguised in the form of “natural flavor”. MSG, aspartame, and bugs are all considered “natural flavors” and “natural colors” that can be found in your food.  I recommend that you read the article above and eliminate foods that have “natural flavors” from your diet whenever possible.

Below is an excerpt from two articles that FoodBabe wrote about “natural flavors” too.  If you haven’t read her blog before I highly recommend you check it out too!  She investigates what is really in our food, and she provides some recipes along the way.

“The natural and artificial chemicals that flavor manufactures engineer are contributing to what David Kessler (former head of the FDA) calls a “food carnival” in your mouth. The inability to stop eating because the flavors they have synthesized trick your mind into wanting more and more. They don’t want you to have the full essence of the strawberry – they want you to only experience the best 1 millionth part of the taste – so you get “addicted” and keep having to go back for more and more, searching continuously for gratification – eating more of that product which in turns fills Big Food Companies pockets. The Big Food Companies are “hijacking” your taste buds one by one.

Most of us know artificial flavors derived from petroleum aren’t good for us, but the with the words “natural flavor” food chemists and companies can put whatever they want in your food that is “generally regarded as safe” including excitotoxins. Natural flavor can legally contain natural occurring “glutamate” bi-products like MSG – which are known excitotoxins. These excitotoxins are some of the chemicals that cause your taste buds to experience irresistibility when it comes to food. Ever wonder why you can’t just eat one chip? Or one cookie? Or why you remember a taste of a product so distinctly and crave uncontrollably? Excitotoxins can be to blame. Excitotoxins overexcite your cells literally until they die or are damaged causing “injury” and “incapacitating” you with disease. When consumed over time, excitotoxins can cause nerve disorders resulting a myriad of diseases from stroke to Alzheimer’s to Parkinson’s. And lots of other side effects too – like obesity, migraines, fatigue and depression.”

Tagged , , , , , , ,

Sunbathe your Shitakes

I had never heard about this, but it is pretty neat!

Our World Eats Culture

mushroom

Mushrooms exposed to the sun can provide as much vitamin D as a supplement according to this study.

Recommendation: take the fungi out of their wrapping and leave them in the sun for 30 minutes.

Mushrooms transform ultraviolet light into the vitamin same as we do even after they have been plucked.

So go catch rays with your miatakes.

View original post

Vegetarian Pizzas

Deep inside, everyone’s a vegetarian.  I just eat a few less animals than most.  Once you come to terms why you don’t eat dogs, cats, monkeys, and dolphins, you’ll begin to understand why I don’t eat cows, pigs, chickens, and lambs.” -Edward Sanchez

I’ve found making pizzas as a quick meal that also includes some leftovers.  The toppings are limitless and I usually just choose random vegetables I have purchased for other meals.  Before becoming a vegetarian meat was my go-to topping on pizzas.  I’ve found with trying different vegetables on my pizzas they are full of flavor and more satisfying than my former “meat lover” preferences.

For pizza crusts I advise AGAINST Kroger brand, it tasted like cardboard.  Mama Mary’s brand (I’ve bought at Walmart) is made with whole wheat and is a thin and crispy style crust.  I spread olive oil on the bottom of the crust to make it crispy.  Before I spread the pizza sauce I like to spread minced garlic and pesto on the crust to add flavor. For pizza sauces I tend to prefer a white sauce such as alfredo or ranch dressing.  Sometimes I mix half white sauce and half spaghetti sauce.  For cheese I usually buy some pre-mixed mozzarella, Asiago, provolone, and romano cheeses.  I also like to sprinkle feta after I have put the other toppings on the pizza.  If you broil the oven it browns the cheese on top too.

My favorite pizza toppings:

  • spinach 
  • zucchini
  • banana peppers
  • tomato slices or halves of cherry tomatoes
  • onion slices
  • marinated artichoke hearts
  • mushrooms
  • sun dried tomatoes
  • kale
  • pesto
  • chili pepper flakes
  • garlic cloves

These are some pictures from my two most recent pizzas.

photo-6 photo-7

Vegetarian Pizza Ingredients

Veggie Lovers Pizza

photo-29

Tagged , , , , , , , , , , , , , ,

Roasted Acorn Squash

In 2011 livestock consumed nearly 29.9 billion pounds of antibiotics.  To put it another way, the livestock industry is now consuming nearly four-fifths of the antibiotics used in the US.

I am moving to Raleigh, North Carolina in 9 days so I have been trying to eat up food that I already have on hand.  Now most recipes I came across for acorn squash included brown sugar or syrup to make it more of a sweet dish.  I went a different route with garlic, rosemary, and onions.  You could definitely add some other vegetables to this recipe, just throw in whatever vegetables you have on hand!  Plus, roasted veggies are good cold as leftovers!

  • 1 acorn squash
  • 5 garlic cloves
  • 1/3 yellow onion
  • 1/2 stick of salted butter
  • rosemary- fresh or dried
  1. Preheat oven to 400
  2. Grease the bottom of a 13in X 9in pan
  3. Cut the squash in half and scoop out the seeds and the stringy parts.  Cut the ends of the squash off. Slice the squash into pieces about 1/2 inch thick.
  4. Put the pieces of squash in the pan with the cloves of garlic and slices of onion.  Add pieces of fresh rosemary or sprinkle rosemary liberally across the vegetables.  Spread pieces of butter across the pan.
  5. Cook in the oven for about 30-40 minutes flipping the pieces of squash over half way through.

Image

Image

Tagged , , , , , , , ,

The Food Revolution 2013 Summit

I just found out about this, so this started a few days ago. But now through May 5 they are broadcasting 3 interviews each day with experts about food.  Their site reads, “John Robbins is interviewing 24 of the world’s leading experts in movements for healthy, sustainable, humane and conscious food for all. You can listen to each broadcast via teleconference or streaming webcast. In addition, all the presentations are available on 24 hour replay for no charge. Throughout the summit, this page is your point of entry to all the gamechanging presentations.”

Tagged , , , , , , , , , , ,