Confessions of an Avid Recipe Follower

So, I have a confession to make: I am not that original when it comes to food.

am, however, a good recipe follower. I think I used to be more creative, before Alana (our 18 month old daughter) came into our world, but now, I need meals to be quick, nutrient dense, and full-proof. Meaning, I don’t have a ton of time to play and tinker around with ingredients. That’s why my mode is typically to take one of my favorite cookbooks, pick out a bunch of recipes at the beginning of the week, shop according to what I’ll need for them, and cook only those. Lately, I’ve been alternating between Angela Liddon’s Oh She Glows books (there are two) and Thug Kitchen (also, two books, but I stick with the classic book “Eat Like you Give a F*ck”. It’s hilarious, if you haven’t picked that one up yet, btw…as long as you are okay with all the curse words!

I wanted to post photos of some recipes I’ve made this week since I am taking a break from social media, so I am not posting there. I know this may seem counter-productive, considering I “use it for business”, but I was finding that it was consuming a LOT of my time and energy. It’s not all bad. I LOVE social media, and I do see the good that can come out of it! I just needed to take a little break. Since not checking my phone every 2 minutes, I have found I have had more time for cooking and just enjoying my food, rather than cooking, snapping 57 photos of it, posting it and then taking all that time to include a meaningful caption for it…and let’s not forget all the hashtags! 😉 I’ll get back to it soon, I’m sure, but right now, I am enjoying my little social media “vacation.”

I also truly wanted to confess that I am an avid recipe follower, contrary to what some of you may believe regarding my talents in the kitchen. I do love going rogue and getting creative, but that hasn’t been my speed recently, since I like the idea of streamlining the areas of my life that I actually can control. You give up a lot of control once you have a child, but meal planning should be something that just happens without stress. Having good recipes and planning ahead make this all possible.

I still purchase and love recipe books! I never tire of them, and I love the idea of making something I can be confident will turn out the way it should so I can get back to being with my daughter and husband. Since Alana is eating with us full time now, and she’s also vegan, I love knowing I can make tasty, plant based foods that she can enjoy, too. Not that everything is a guarantee she’ll eat, but we at least try!

Now, obviously, these photos aren’t all I’ve cooked this week, as there are only 3 photos (and two are dessert-type foods, ha ha!), but I haven’t been obsessed with taking food photos since I’m not immediately posting them to social media.

The photos I’ve included in this post are all from Angela Liddon’s Oh She Glows Every Day book and the recipes are:

  • 6 Vegetable and “Cheese” Soup with Easiest Garlic Croutons (pictured above) pg. 143
  • The Ultimate Flourless Brownie pg. 199
  • Strawberry Oat Crumble Bars pg. 45

Not pictured, I’ve also made:

  • Green-Orange Creamsicle Smoothie pg. 13
  • Curried Chickpea Salad pg. 113
  • Golden French Lentil Stew pg. 145 (Alana LOVES this!!)
  • Shepherd’s Pie pg. 167 (my husband LOVES this!)
  • Soba Noodle Salad pg. 183 (I didn’t exactly follow her recipe, since I didn’t plan on this one, but had *most* things on hand–I mostly just used the dressing recipe and made the rest of the recipe up)

I hope that some of these recipes inspire you to cook–whether or not you like to follow recipes, or just need inspiration for new personal creations. There is nothing wrong with following recipes and using the same ones you like over and over again! I encourage my clients to purchase some of the books I love and use them along side my personal recipes I share with them. It’s great to build up your arsenal of healthy recipes! You can never have too many, and the more you play around with other people’s, the more comfortable you get creating your own!

Need more help or inspiration going plant based, or just getting more healthy in general? Contact me for a complimentary 30 minute Skype or FaceTime appointment! I can not only help you with recipes, but create an entire personalized plan for you that will help you achieve long-lasting and sustainable results and health!

Happy cooking!

RAWsberry Cheesecake – Raw Vegan Raspberry Cheesecake

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For those of you who follow me on Instagram and Facebook, you’ll remember that I told you that making a raw vegan cheesecake was on my goals list. Not only was this recipe super easy, it was so delicious! I totally recommend investing in a spring-form pan, which you can easily purchase from Amazon for about $13.

I served this to some friends who came over for brunch, so it was my first time to try it, along with them! I always get a little nervous about these things, don’t you? Like, “here’s something I’ve never made, and it’s our only dessert, so I hope it doesn’t suck.” I *have* made things that suck (if anyone at Lotus is reading, how about that fiery chocolate pudding, lol!!) as I am not perfect and we all have kitchen fails once in a while. …but this, this did NOT suck. This was vegan cheesecake heaven. Light, not too sweet, not too dense, creamy, tangy, and just…you have to make it! Promise me you will!!

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RAWSberry Cheesecake (Raw Vegan Raspberry Cheesecake)

Ingredients:
Crust:
1/2 cup raw almonds
1/2 cup soft Medjool dates
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
Juice of 2 lemons
1 tsp. alcohol-free vanilla extract
1/3 cup virgin, raw coconut oil, melted
1/3 cup coconut nectar
1 cup fresh, organic raspberries (thaw completely if using frozen)

Directions:
1. Place nuts, dates and sea salt in a food processor and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base even throughout.
2. Warm coconut oil and coconut nectar in a small saucepan on low heat until liquid. Whisk to combine.
3. in your food processor or a high powered blender (such a VitaMix) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes, so be patient).
4. Pour about 2/3 (you don’t have to be exact–hard to mess up this recipe) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer.

For more delicious and guilt-free recipes such as these, or for personalized coaching, contact me! I look forward to being of service to you!