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VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
HOMEMADE OIL-FREE FRENCH DRESSING DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
SWEET POTATO GREEN SALAD This sweet potato green salad is a quick and easy version of my perfect salad recipe. It features the creamy sweet texture of sweet potatoes combined with the snap and crunch of: Baby romaine lettuce. Red onion. Bell pepper. Cherry tomatoes. Chickpeas (garbanzo beans) Sunflower seeds. Minced cilantro offers an additional layer of cool,fresh
BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving.VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
HOMEMADE OIL-FREE FRENCH DRESSING DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
SWEET POTATO GREEN SALAD This sweet potato green salad is a quick and easy version of my perfect salad recipe. It features the creamy sweet texture of sweet potatoes combined with the snap and crunch of: Baby romaine lettuce. Red onion. Bell pepper. Cherry tomatoes. Chickpeas (garbanzo beans) Sunflower seeds. Minced cilantro offers an additional layer of cool,fresh
BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK AND Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based HOMEMADE OIL-FREE FRENCH DRESSING Add ingredients to a high-speed blender in the order they are listed. Begin blending on lowest setting and increase speed to highest setting. Blend on high for approximately 30 seconds. Scrape sides with a spatula and blend again for another 20 seconds or until dressing is smooth. Chill in refrigerator before use. HOW TO MAKE A PERFECT SALAD Combine vinegar (or lemon juice), mustard and maple syrup in a tightly sealed container and shake well or combine in an open container and stir vigorously with a small wire whisk. Pour approximately 2 tbs of the dressing over the salad. Cover and store remaining dressing in the refrigerator for up to 2 weeks. REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
BLACK BEAN WRAP
Instructions. Place frozen corn in a strainer and rinse with warm water for about ½ minute until thawed. Warm tortilla in microwave about 30 seconds. Pour salsa in a strip on the half of the tortilla that’s closest to you. Spread black beans, corn, avocado and olives over salsa. Tear leaves off cilantro stems and sprinkle over beanmixture.
SIMPLE ROASTED ASPARAGUS WITH APPLE & ONION Instructions. Preheat oven 400 degrees F. Add 1/2 Tbsp. olive oil to 9x13 baking dish and spread with a paper towel to coat the inside of the dish. Chop asparagus into 2 inch pieces and add to baking dish. (Discard tough white ends.) Chop onion into large chunks and add to baking dish. Core apple, chop into chunks and add to baking dish. INSTANT POT® MILLET PORRIDGE WITH CHOICE OF TOPPINGS Instructions. Add all ingredients to the pressure cooker and close the lid. Be sure the steam release is in the closed position and manually select 15 minutes of high-pressure cooking time. When the timer beeps at the end of the cooking cycle, turn the pot off and allow time for the natural release of pressure (about 30 minutes.) Once pressure NO-BAKE WALNUT FIG ENERGY BITES Instructions. Soak figs and dates in hot water for about 30 minutes, then drain. Trim stems off dates. Add all ingredients to a food processor fitted with the S blade and pulse until ingredients are well mixed and begin to clump. Scrape ingredients into a mixing bowl and then form into walnut sized balls by scooping dough with a spoon and INSTANT POT BUCKWHEAT PORRIDGE Rinse buckwheat and place in Instant Pot. Add rice milk, banana, raisins, cinnamon and vanilla and close lid. Be sure the steam release is in the closed position and manually select 6 minutes high-pressurecooking time.
VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK AND Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
HOMEMADE OIL-FREE FRENCH DRESSING DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
SWEET POTATO GREEN SALAD This sweet potato green salad is a quick and easy version of my perfect salad recipe. It features the creamy sweet texture of sweet potatoes combined with the snap and crunch of: Baby romaine lettuce. Red onion. Bell pepper. Cherry tomatoes. Chickpeas (garbanzo beans) Sunflower seeds. Minced cilantro offers an additional layer of cool,fresh
BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving.VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK AND Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
HOMEMADE OIL-FREE FRENCH DRESSING DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
SWEET POTATO GREEN SALAD This sweet potato green salad is a quick and easy version of my perfect salad recipe. It features the creamy sweet texture of sweet potatoes combined with the snap and crunch of: Baby romaine lettuce. Red onion. Bell pepper. Cherry tomatoes. Chickpeas (garbanzo beans) Sunflower seeds. Minced cilantro offers an additional layer of cool,fresh
BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
HOMEMADE OIL-FREE FRENCH DRESSING Add ingredients to a high-speed blender in the order they are listed. Begin blending on lowest setting and increase speed to highest setting. Blend on high for approximately 30 seconds. Scrape sides with a spatula and blend again for another 20 seconds or until dressing is smooth. Chill in refrigerator before use. HOW TO MAKE A PERFECT SALAD Combine vinegar (or lemon juice), mustard and maple syrup in a tightly sealed container and shake well or combine in an open container and stir vigorously with a small wire whisk. Pour approximately 2 tbs of the dressing over the salad. Cover and store remaining dressing in the refrigerator for up to 2 weeks. REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
SIMPLE ROASTED ASPARAGUS WITH APPLE & ONION Instructions. Preheat oven 400 degrees F. Add 1/2 Tbsp. olive oil to 9x13 baking dish and spread with a paper towel to coat the inside of the dish. Chop asparagus into 2 inch pieces and add to baking dish. (Discard tough white ends.) Chop onion into large chunks and add to baking dish. Core apple, chop into chunks and add to baking dish.BLENDER BORSCHT
Add vegetable broth, cabbage, carrots, apple, garlic, onion and lemon juice to a high-speed blender and blend on high for approximately 30 seconds. Add beets to blender and blend on medium until desired consistency is achieved. Divide borscht between 3-4 soup bowls and top each bowl with a dollop of cashew sour cream. INSTANT POT® MILLET PORRIDGE WITH CHOICE OF TOPPINGS Instructions. Add all ingredients to the pressure cooker and close the lid. Be sure the steam release is in the closed position and manually select 15 minutes of high-pressure cooking time. When the timer beeps at the end of the cooking cycle, turn the pot off and allow time for the natural release of pressure (about 30 minutes.) Once pressureKALE VEGGIE PATTIES
Preheat oven to 375 degrees. Add onion and garlic to a food processor fitted with the S blade and pulse to chop. Leave onion and garlic in the food processor, add kale and pulse until finely chopped. Add kidney beans, rolled oats, brown rice and tamari to the food processor and pulse until the ingredients are well mixed and begin to clumptogether.
NO-BAKE WALNUT FIG ENERGY BITES Instructions. Soak figs and dates in hot water for about 30 minutes, then drain. Trim stems off dates. Add all ingredients to a food processor fitted with the S blade and pulse until ingredients are well mixed and begin to clump. Scrape ingredients into a mixing bowl and then form into walnut sized balls by scooping dough with a spoon and INSTANT POT BUCKWHEAT PORRIDGE Rinse buckwheat and place in Instant Pot. Add rice milk, banana, raisins, cinnamon and vanilla and close lid. Be sure the steam release is in the closed position and manually select 6 minutes high-pressurecooking time.
VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK AND Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
HOMEMADE OIL-FREE FRENCH DRESSING DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
VEGGIE PASTA SALAD WITH AVOCADO MUSTARD DRESSING Add chickpeas, minced carrots, chopped onion, cucumber, pepper and sliced tomatoes to pasta along with remaining dressing and stir to mix. Place fresh parsley and fresh dill in food processor and pulse to mince. Add minced parsley and dill to pasta salad and stir to mix well. Serve immediately or refrigerate for later use.VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK AND Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
HOMEMADE OIL-FREE FRENCH DRESSING DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
VEGGIE PASTA SALAD WITH AVOCADO MUSTARD DRESSING Add chickpeas, minced carrots, chopped onion, cucumber, pepper and sliced tomatoes to pasta along with remaining dressing and stir to mix. Place fresh parsley and fresh dill in food processor and pulse to mince. Add minced parsley and dill to pasta salad and stir to mix well. Serve immediately or refrigerate for later use. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
HOW TO MAKE A PERFECT SALAD Combine vinegar (or lemon juice), mustard and maple syrup in a tightly sealed container and shake well or combine in an open container and stir vigorously with a small wire whisk. Pour approximately 2 tbs of the dressing over the salad. Cover and store remaining dressing in the refrigerator for up to 2 weeks.KALE VEGGIE PATTIES
Preheat oven to 375 degrees. Add onion and garlic to a food processor fitted with the S blade and pulse to chop. Leave onion and garlic in the food processor, add kale and pulse until finely chopped. Add kidney beans, rolled oats, brown rice and tamari to the food processor and pulse until the ingredients are well mixed and begin to clumptogether.
BLACK BEAN WRAP
Instructions. Place frozen corn in a strainer and rinse with warm water for about ½ minute until thawed. Warm tortilla in microwave about 30 seconds. Pour salsa in a strip on the half of the tortilla that’s closest to you. Spread black beans, corn, avocado and olives over salsa. Tear leaves off cilantro stems and sprinkle over beanmixture.
BLENDER BORSCHT
Add vegetable broth, cabbage, carrots, apple, garlic, onion and lemon juice to a high-speed blender and blend on high for approximately 30 seconds. Add beets to blender and blend on medium until desired consistency is achieved. Divide borscht between 3-4 soup bowls and top each bowl with a dollop of cashew sour cream. CREAMY CASHEW DILL DRESSING Ingredients. 1 cup raw cashews no need to soak. 1/2 cup plant milk add more if you wish to adjust the consistency of the dressing. juice from 1 lemon. 1/2 – 1 tsp. garlic powder to taste. 1 Medjool date. 1 Tbs. fresh dill or 1 tsp. dried dill. 1/4 tsp. fine himalayan cooking saltor sea salt.
SIMPLE ROASTED ASPARAGUS WITH APPLE & ONION Instructions. Preheat oven 400 degrees F. Add 1/2 Tbsp. olive oil to 9x13 baking dish and spread with a paper towel to coat the inside of the dish. Chop asparagus into 2 inch pieces and add to baking dish. (Discard tough white ends.) Chop onion into large chunks and add to baking dish. Core apple, chop into chunks and add to baking dish. INSTANT POT® MILLET PORRIDGE WITH CHOICE OF TOPPINGS Instructions. Add all ingredients to the pressure cooker and close the lid. Be sure the steam release is in the closed position and manually select 15 minutes of high-pressure cooking time. When the timer beeps at the end of the cooking cycle, turn the pot off and allow time for the natural release of pressure (about 30 minutes.) Once pressure BLUEBERRY BREAKFAST CASSEROLE {VEGAN & GLUTEN-FREE Move the pitcher as you pour to distribute the mixture evenly. Cover baking dish and place in the refrigerator overnight. In the morning, preheat oven to 350 degrees F. Bake uncovered for 30 to 40 minutes or until top begins to brown and mixture appears set. Cool for about 5 minutes before serving.VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK ANDEASY PLANT BASED DIET MEAL PLANCOMPLETE PLANT BASED FOOD LISTPLANT BASED DIET FOR BEGINNERSPLANT BASED DIET MENUPLANT BASED DIET SAMPLE MENUWHOLE FOOD PLANT BASED DIET FOR BEGINNERS Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
HOMEMADE OIL-FREE FRENCH DRESSING GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top ofKALE VEGGIE PATTIES
Preheat oven to 375 degrees. Add onion and garlic to a food processor fitted with the S blade and pulse to chop. Leave onion and garlic in the food processor, add kale and pulse until finely chopped. Add kidney beans, rolled oats, brown rice and tamari to the food processor and pulse until the ingredients are well mixed and begin to clumptogether.
VEGGIE PRIMER
Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share. EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
APPLE CIDER VINEGAR LEMON GINGER TONIC This apple cider vinegar lemon ginger tonic is a great way to start your day. A number of folks swear by the health benefits of drinking a mixture of apple cider vinegar and/or lemon juice every morning. I’m not a medical expert, so I can only speak from experience. BASIC PLANT-BASED MEAL PLAN: BREAKFAST, LUNCH, SNACK ANDEASY PLANT BASED DIET MEAL PLANCOMPLETE PLANT BASED FOOD LISTPLANT BASED DIET FOR BEGINNERSPLANT BASED DIET MENUPLANT BASED DIET SAMPLE MENUWHOLE FOOD PLANT BASED DIET FOR BEGINNERS Part 1 of my plant-based meal planning guide helped you define your food philosophy, analyze your plate and create a flexible meal-planning environment. Now I’m going to show you how I make it work for my family by sharing my basic plant-based QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
REVIEW OF HOW NOT TO DIET April 19, 2020. I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it’s packed with information. There’s something for everyone. The main content is over 500 pages, and according to my Kindle, you’re only halfway through the book before you hit the endnotes. The sheer volume of notes is a testamentto
HOMEMADE OIL-FREE FRENCH DRESSING GINGER BUTTERNUT CARROT SOUP {VEGAN} Instructions. Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat. Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork. Spoon the cooked squash and carrots into ablender.**.
DARK CHOCOLATE AVOCADO FROSTING Instructions. Add avocado to a food processor fitted with an S blade and blend until smooth. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top ofKALE VEGGIE PATTIES
Preheat oven to 375 degrees. Add onion and garlic to a food processor fitted with the S blade and pulse to chop. Leave onion and garlic in the food processor, add kale and pulse until finely chopped. Add kidney beans, rolled oats, brown rice and tamari to the food processor and pulse until the ingredients are well mixed and begin to clumptogether.
EASY ONE-WEEK PLANT-BASED MEAL PLAN Fresh fruit. Dark chocolate covered raisins. Energy bites. Also, you may have noticed lunch offers some flexibility. All of the dinner recipes shared in this plan hold up well as a packed lunch. Make extra helpings when you prepare dinner and you’ll be one meal ahead. If you work outside the home, you can even pack your lunch the nightbefore!
HOMEMADE OIL-FREE FRENCH DRESSING Add ingredients to a high-speed blender in the order they are listed. Begin blending on lowest setting and increase speed to highest setting. Blend on high for approximately 30 seconds. Scrape sides with a spatula and blend again for another 20 seconds or until dressing is smooth. Chill in refrigerator before use. HOW TO MAKE A PERFECT SALAD Combine vinegar (or lemon juice), mustard and maple syrup in a tightly sealed container and shake well or combine in an open container and stir vigorously with a small wire whisk. Pour approximately 2 tbs of the dressing over the salad. Cover and store remaining dressing in the refrigerator for up to 2 weeks. QUICK BREAKFAST CHIA SEED PUDDING Instructions. Place frozen blueberries in a small microwave safe cup and microwave on high for 30 seconds. Stir and microwave for another 30 seconds and set aside. Add rice milk, chia seeds, dates, cinnamon and vanilla to a high speed blender in the order they are listed. Begin blending on lowest setting and slowly turn up to highestsetting.
INSTANT POT® MILLET PORRIDGE WITH CHOICE OF TOPPINGS Instructions. Add all ingredients to the pressure cooker and close the lid. Be sure the steam release is in the closed position and manually select 15 minutes of high-pressure cooking time. When the timer beeps at the end of the cooking cycle, turn the pot off and allow time for the natural release of pressure (about 30 minutes.) Once pressureBLENDER BORSCHT
Add vegetable broth, cabbage, carrots, apple, garlic, onion and lemon juice to a high-speed blender and blend on high for approximately 30 seconds. Add beets to blender and blend on medium until desired consistency is achieved. Divide borscht between 3-4 soup bowls and top each bowl with a dollop of cashew sour cream. CREAMY CASHEW DILL DRESSING Ingredients. 1 cup raw cashews no need to soak. 1/2 cup plant milk add more if you wish to adjust the consistency of the dressing. juice from 1 lemon. 1/2 – 1 tsp. garlic powder to taste. 1 Medjool date. 1 Tbs. fresh dill or 1 tsp. dried dill. 1/4 tsp. fine himalayan cooking saltor sea salt.
SIMPLE ROASTED ASPARAGUS WITH APPLE & ONION Instructions. Preheat oven 400 degrees F. Add 1/2 Tbsp. olive oil to 9x13 baking dish and spread with a paper towel to coat the inside of the dish. Chop asparagus into 2 inch pieces and add to baking dish. (Discard tough white ends.) Chop onion into large chunks and add to baking dish. Core apple, chop into chunks and add to baking dish. CAN DIET CURE ARTHRITIS? This month I turned 47 and was diagnosed with a mild case of osteoarthritis in my left knee. Happy freakin’ birthday! While a swollen knee isn’t any fun, it has caused me to consider the question, can diet cure arthritis? NO-BAKE WALNUT FIG ENERGY BITES Instructions. Soak figs and dates in hot water for about 30 minutes, then drain. Trim stems off dates. Add all ingredients to a food processor fitted with the S blade and pulse until ingredients are well mixed and begin to clump. Scrape ingredients into a mixing bowl and then form into walnut sized balls by scooping dough with a spoon and Consumer Privacy Information We and our advertising partners collect personal information (such as the cookies stored on your browser, the advertising identifier on your mobile device, or the IP address of your device) when you visit our site. We, and our partners, use this information to tailor and deliver ads to you on our site, or to help tailor ads to you when you visit others' sites. To tailor ads that may be more relevant to you, we and/or our partners may share the information we collect with thirdparties.
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REVIEW OF HOW NOT TO DIET – AN OVERVIEW I just finished reading How Not To Diet by Dr. Michael Greger. It took me a while – it's packed with information. There's something for ...Read More
NEW RECIPES I’M WORKING ON MINI CHICKPEA QUICHES {VEGAN AND GLUTEN-FREE} Here's a new addition to my test kitchen. You can make these flavorful mini chickpea quiches in less ...Read More
INSTANT POT® MILLET PORRIDGE WITH CHOICE OF TOPPINGS This basic Instant Pot® Millet Porridge recipe can add flexibility to your busy mornings. Discover ...Read More
VEGAN CHICKPEA SALAD – VEGGIE PACKED This Vegan Chickpea Salad recipe is a plant-based cousin to egg salad, tuna salad, and chicken ...Read More
PLANT-BASED COCONUT CURRY OVER RICE VERMICELLI You can prepare this plant-based coconut curry recipe in less than 30 minutes. Steam sauteing the ...Read More
INSTANT POT® BOMBAY POTATOES OVER KALE {GF V} This Instant Pot® Bombay Potatoes recipe makes a hearty, healthy, low-fat meal. Serve it over baby ...Read More
RAW PESTO ZOODLES {GLUTEN-FREE VEGAN} This quick and easy Raw Pesto Zoodles recipe is packed full of flavor and healthy nutrients. It's ...Read More
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