Over the last 20+ years I have gone from vegetarian to mostly plant based to fully plant based to ethical vegan. Hearing the stories from other like-minded people encouraged me along the way. Today, I’m sharing my story including my main reason for becoming an ethical vegan and why I raise my son the same.
Read moreHow to Navigate Large Group Meals as a Vegan (or Vegetarian)
Listen, holidays are hard for everyone and adding the extra challenge of a restricted diet can be challenging for sure. Below are a few tips for navigating large group meals.
(And, if you’re cooking for a vegan or vegetarian, you can also check out my recent blog post on How to Cook for a Vegan During the Holidays which includes easy substitutions to veganize meals and tips on how to approach the holiday.)
Ideas to make the Big Meal a Little Less Scary
Spicy roasted chickpeas - great as a side dish or salad topper
Offer to Bring a Main Dish - Assuming you are not hosting, reach out to the host and offer to bring a main dish that can be shared with everyone. This is a tip I learned from Ellen Fisher and I love how she emphasizes that this method is super inclusive. Plus, if nothing else is vegan / vegetarian, at least you have a main dish to eat.
Offer to Bring a Few Sharable Appetizers or Side Dishes - Again, emphasis on shareable sizes and enough for you to feel satisfied.
Or, Bring your Own Meal - Another option is to bring your own meal entirely. I used to do this and on occasion, still do. It works, but it can be a bit awkward and isolating compared to options 1 and 2.
Don’t forget about dessert. Save for some apple pies or crumbs, it’s doubtful that any holiday desserts are vegan. But the good news is, these two are easy to make. And, the Costco Apple Pie is vegan and humongous.
Pack a Snack - If you aren’t comfortable bringing your own food or a shareable dish and want to try to go incognito, I highly recommend packing a few high calorie snacks that you can eat to fill up. For me, mixed nuts is my go to. I used to carry a few bars in my bag, always. Truthfully, they stayed there usually until they became mushed from living at the bottom of my bag, but when I needed them, they were so helpful to prevent any hangry feelings. These days, there typically are vegan options easily accessible (even if this means on the car ride home) but I know that’s not the case in some areas and in some families.
Communicate with the Host - Let the host know ahead of time that you are vegan or vegetarian. I find it helpful to talk ahead of time and ensure that they do not need to make anything differently for you but that you would appreciate knowing which dishes are vegan / vegetarian safe. If the conversation goes there, assure them that you are not judgmental of their food choices and are comfortable with everyone else eating as they choose. If you are not, shared group meals may not be a great environment for you.
If asked, share tips on how to veganize meals. - I don’t usually offer these up unless a host asks. It is usually super simple to switch to olive oil instead of butter to sauté vegetables or to use vegetable stock instead of chicken or beef stock. Not everyone is up for making a homemade cashew cream but most will happily add a non-dairy cheese to a charcuterie board (I recommend Tree Line Scallion Soft Nut Cheese) or set aside a small portion of a dish before adding cheese or other dairy on top.
Host a Meal Yourself - I used to think that I had to provide non-vegan or vegetarian options as a host and this is something I now completely dismiss. I’ve hosted two vegan kids’ birthday parties now and they’ve gone great. To be honest, I am not sure that anyone even noticed.
Share Recipes - Year round, I encourage you to share recipes you love with your friends and family. Vegan and vegetarian dishes don’t have to be just for those who eat this way exclusively.
Conversation - Avoidance is not my typical advice. While I do love talking about veganism, I recommend avoiding the topic at the dinner table. It’s awkward and really not the place for the discussion. If it comes up, try an easy response like this one: “I’d prefer to chat later on if you’re interested in following up.”
Have Compassion - At the heart of veganism is compassion. Compassion for the animals, for the environment, for your health. Whatever your motivator, it’s usually fueled by passion and love. I encourage you to have that same compassion for every single person at your holiday dinner table. Yes, it’s hard. Try it anyway. Know that everyone is doing their best. They may not see things the same ways you do and that’s okay. Love them anyway.
That Includes For Yourself - If you eat something that goes against your plan, forgive yourself. And know, it gets easier. I used to struggle with the transition from vegetarian to vegan at large meals. I was tempted. I found my “why” for going vegan and truly am no longer tempted. I’ve since learned about Intuitive Eating and it really resonates with me. For me, eating a vegan diet is what I intuitively want to eat.
But, Don’t Give in to Peer Pressure - Recognize when you have your own desire to eat something - that’s fine! You do you. But don’t let others bully you into eating their way. Know that all those jokes and taunts are coming, most likely, because your action calls into question theirs as well. They may interpret your not eating meat and dairy as offensive to their deep seeded family traditions or their upbringing. Remember, this is not personal to you, but to them. And, I’ve found that many people are actually not comfortable with their choice to eat meat or dairy when they actually sit with the idea and this comes up in a lot of ways, often directed at you. Armor up with love and strength. You got this.
The Most Important Part
A very cold November hike with my mom and three year old.
Spending time with the people you love is the most important part. Don’t let the meal be bigger than it is. Yes, you need to be nourished but this doesn’t have to be more elaborate than that.
I highly encourage you give compassion a chance. Talk with your family at another time if you’d like to share your veganism.
Know that you are heard by so, so many people. They may or may not be at your dinner table.
I hope that you have a safe, happy, healthy holiday this season.
Please know that you are loved.
My Vegan Holiday Menu
I get asked this question every year. What do you even eat on Thanksgiving? And thanks to my super accommodating family, I can actually say that I eat nearly the same dinner as you. Hold the turkey and gravy, nearly every other traditional dish is vegetarian and easily made vegan. Below are some go-to’s in our family.
If you’re cooking for a vegan or vegetarian, you can also check out my recent blog post on How to Cook for a Vegan During the Holidays which includes easy substitutions to veganize meals and tips on how to approach the holiday.
My 2020 Vegan Thanksgiving Spread
My 2020 Vegan Holiday Menu
A Misfits Market Produce Haul
Roasted Root Vegetables. Think carrots, beets, potatoes, sweet potatoes, turnips, parsnips etc. roasted with spices like rosemary and thyme, lightly coated with olive oil, salt and pepper. I usually add a few garlic cloves and some red onion as well.
Pan Fried Brussels Sprouts. I made this last week with a simple glaze of balsamic vinegar, maple syrup and a touch of salt and it was out of this world. You could add some walnuts, dried cranberries or fresh pomegranate seeds to dress it up a bit more.
Vegan Kale Caesar Salad. Oh She Glows makes my favorite one.
Rice Pilaf. Just make sure there is no chicken stock or flavoring used.
Rolls or Ciabatta Bread with Olive Oil or a Garlic Dip. So simple and delicious. And, you can make a cashew garlic dip that is to die for by simply blending cashews, olive oil, garlic cloves, nutritional yeast, salt and pepper. Thin with water if needed.
Apple Crumble. Just sub in vegan butter and you are literally golden. Top with Ben & Jerry’s or FoMu Vegan ice cream if you’re feeling it.
Runner Up Menu Options
Roasted Potatoes
Rainbow Swiss Chard with Cannellini Beans and Garlic. Sauté everything in olive oil including the chard stems. I like them chopped into skinny pieces, almost like celery. I make this one all the time, not just during the holidays.
String Beans Sautéed with Almonds. I love this with a light peanut sauce.
Mashed Potatoes or Mashed Sweet Potatoes. This one is not normally vegan but can easily be made vegan with Earth Balance Vegan Buttery Sticks and Soy Milk or Cream.
Vegan Stuffing. I have been wanting to try this Vegan Stuffing recipe by Minimalist Baker. I’ve also seen it done with a mushroom base but I am personally not a huge mushroom fan.
Vegan Mac and Cheese. My favorite recipe is in Ellen Fisher’s ebook.
Roasted Potatoes or a Baked Potato. Roasted potatoes crisp up best if they are presoaked in cold water. I season them with garlic powder, smoked paprika and rosemary with a light olive oil and salt coating.
Apple Pie. Amazingly, this is naturally vegan. Obviously, double check your ingredients but most recipes and even store bought versions are typically vegan.
Pumpkin Pie. Using silken tofu, you can make a pretty convincing vegan pumpkin pie.
Ginger Molasses or Chocolate Chip Cookies. I veganize these with plant based butter and flax eggs. Yummm.
The Most Important Part
My number one.
I absolutely love holiday dinners with my family. I love catching up with my cousins and enjoying all of their life updates. The food is great, for sure. I am lucky. But it’s really not about the food. It’s about spending time together and appreciating each other and expressing gratitude for all that we have and love. Cheesy as it sounds, my sister often gets going a “what are you most proud of this year?” or “what are you grateful for?” and I really love listening to everyone’s responses.
Don’t get me wrong, it can be really hard to be vegan or vegetarian during the holidays or for big group meals. I have eaten packaged granola bars or a handful of nuts when there isn’t anything else offered that doesn’t contradict my beliefs. But I have learned tips on how to figure out the food part, and I focus on what is most important. It’s never the food.
Recipe Bloggers and YouTubers That I Love
If you are looking to veganize a certain dish or for more specific recipes, I highly recommend these resources.
Minimalist Baker - This is my go to for blog recipes. She is actually not all vegan but has an extensive vegan section.
Oh She Glows - Great vegan blog.
Pick Up Limes - I love Sadia’s YouTube videos because not only are they full of amazing vegan recipes, she is also one of the most calming and encouraging bloggers that I follow. Huge fan. I am so ready for a cookbook or restaurant from her.
Avant Garde Vegan - If you are craving some fancy vegan meals, Gaz Oakley is the one to follow. I love his YouTube channel for more complex vegan meals. He definitely tries to make the meat equivalents too so if that’s your thing, check him out.
Cookie and Kate - This blog is vegetarian but she offers easy ways to veganize and has a whole vegan section.
Ellen Fisher and Hannah McNeely - These vegan YouTubers are activists and sisters. They offer a ton of content including home schooling and lifestyle videos. I am including them here because they both have vegan ebooks and post recipes often on their channels.
Additional Resources
If you’d like more vegan holiday menu ideas, you can always look up menus from your favorite restaurants for inspiration. Almost all restaurants post their menus online and you can google for copycat recipes.
Whole Foods Market offers a takeout style vegan holiday meal for two, along with many sides serving 4-6 people. So if you don’t feel like cooking, this might be a great option. Or, just read the menu for inspiration. This year I am seeing a few items that catch my eye like Spinach Artichoke Puffs, Miso Creamed Greens, Coconut Sweet Potato Casserole, Pumpkin Curry Soup, Abe’s Vegan Cornbread Loaf (Love this brand!), Olive Oil Smashed Cauliflower and more.
Purple Carrot (Based in Needham, MA!) is offering a holiday box. I was a Purple Carrot subscriber for several years while transitioning to plant based and highly recommend this service.
I hope that you find these menu items and resources helpful.
If you are struggling with the holidays or with shared group meals, I am here for you. Let me know your questions and concerns and we will find a solution together.
A Note on Indigenous People
I am raising my hand to say, I am learning.
Is anyone else completely upset that what we were taught in school is complete bull? I am livid. And I am learning. When I talk about Thanksgiving, please know this, I do not celebrate mass genocide. It is absolutely appalling. Disgusting. Disturbing. Upsetting to say the least.
My first step is to unlearn what I was taught and then to learn the truth. I am in this phase. I will also ensure that my son is taught the truth.
For now, as we are all given time off of work and school and routines, I do get together with my family (albeit via zoom this year) to spread love and kindness, to catch up. If you have ideas on how to include the unlearning, the new learning and the appropriate way to teach our children about our history’s past and the Indigenous People in our society, I am all ears.
With love and respect to you this November.
Cooking for a Vegan During the Holidays - Easy Swaps and Considerate Tips
With the holidays coming up, I thought I’d share a few quick tips and tricks in case you find yourself cooking for a vegan, unsure where to start. My goal is to make it easy for you so please comment below or reach out if you have more specific questions. I’m here for you.
Key substitutions - transition a mostly plant-based meal to a fully vegan meal
My three year old took this photo of me, enjoying a homemade vegan donut muffin creation.
Chicken Stock / Beef Bullion - Consider using vegetable stock or your own mix of seasonings.
Butter - Consider cooking with oil - olive oil, coconut oil, sesame oil, etc. or plant based butter or margarine.
I like Miyoko’s European Style Cultured Vegan Butter for spreading on toast and Earth Balance Vegan Buttery Sticks for baking.
Milk - Consider using a plant based milk - almond, soy, oat, cashew, flax, hemp, coconut, rice. Bonus, you can buy these shelf stable to save room in the fridge. Although you must refrigerate after opening.
Plain, unsweetened almond milk is my go-to. I haven’t noticed much difference in brands but usually get Almond Breeze or Whole Food’s 365 brand. In coffee, or for extra creamy dishes, I prefer soy milk, unsweetened original.
Cream - Consider using canned coconut milk. If you’re having fun experimenting with these substitutions, soaked and then blended cashews work really well, especially in sauces and dips.
Again, I am pretty brand agnostic here. Just make sure you grab full fat canned coconut milk. It can often be found in the Asian cooking section. For cashews, I buy them unsalted, in bulk at Costco, because once you try using them in this way, you’re going to want a lot!
Eggs - In baking, a “flax egg” (1 T ground flax mixed with 2.5 T water, stir, let sit 5 minutes) has worked perfectly for me every time. There are also a lot of egg replacers out there that I have not tried.
For flax seeds, you can also buy them whole and grind them yourself as needed in a spice grinder, coffee grinder, food processor, or high speed blender. I use them up fairly quickly, so I buy them pre-ground for convenience. I keep mine in the fridge.
Cheese - Nothing really replaces cheese. Depending on a recipe, vegan cheese can be used or nutritional yeast can create a cheesy flavor, but really, I’d avoid these unless you’re trying to make a fully vegan meal. Most cheese eaters will likely not be fooled. In something like a cheese board, you could add a faux cheese to the board.
In a cheese board, the Treeline Soft French-Style Nut Cheeses are really delicious with crackers or toast. They are a little pricey but a real treat. The Kite Hill Ricotta is also really delicious. I personally avoid most shredded and sliced faux cheeses but Chao Original is absolutely delicious. I’m not sure where this could be used for holiday cooking but it is the only sliced vegan cheese I can eat plain and it makes really great grilled cheeses.
Yogurt and Mayo - Consider using a plant based yogurt - cashew, coconut, soy - and a vegan mayo.
My favorite is Forager Cashew Based Vegan Yogurt. I’d recommend using plain, unsweetened, and adding flavor separately. I am not a fan of mayo, vegan or otherwise, but know that this product does exist. For a dip, I highly recommend the Buffalo or Chipotle Flavored Bitchin Sauce. It’s great with veggie sticks, chips, or even a sandwich spread for left-overs day.
Thoughtful Offerings
Homemade vegan apple pie
Honest Communication - The most thoughtful thing, in my experience, is honest communication. This can be as simple as saying that it is too much work for the host and could you please bring your own food this year. We get it. If you are planning to cook some vegan meals, you can also…
Send a Text or Email or Call - Let the person know the menu and what meals are safe for them to eat ahead of time. That way, day of, you don’t even need to make a thing of it and the person can decide if that will be enough food or if they would like to compliment it with something additional of their own.
Labels - You can put a simple index card or cute decorative card next to dishes to label them. This can include all of the ingredients or just the name of the dish with vegan / vegetarian or non-vegan / non-vegetarian written next to the name.
Save a Little to the Side Before Dressing Up - This one has been huge in my experience. If you are set on cooking your veggies with butter, using a non-vegan salad dressing, or adding cheese on top of a dish, for example, simply saving a little to the side before adding the non-vegan item is hugely appreciated. Trust me, we don’t mind things plain, especially versus nothing at all, and we don’t need a huge portion.
Request a Dish - Pot luck style -reach out and ask the person to bring a main or side dish that is safe for them to eat.
Request a Recipe - If you’re open to a new recipe, you can ask if they have a favorite side, main or dessert recipe for you to try.
Use Separate Serving Dishes and Spoons - Once you ladle your gravy, please don’t put that same serving utensil in the vegan mashed potatoes.
Don’t Overthink It - So many things are naturally vegan. Apple pie, for example, is often vegan. I believe Costco’s apple pie is and could serve an army it’s so big. Having fruit out with dessert is also great. Salads often are vegan before add-ons. Almost all side dishes can be vegan pretty easily with minimal thought.
Buy a Dish or Meal - Whole Foods Market offers a pre-made two person take home vegan dinner for $40. If you know that every dish will not be vegan and don’t want to try these substitutions, know that that is fine. You may prefer this option. The vegan in your life will likely be hugely appreciative that you thought of them.
Dinner Topics - I absolutely love talking about veganism with anyone who’s interested. Going vegan has changed my life in the best way possible. That said, talking about compassion for animals, the positive impact on the environment and on my health is not something I’d like to talk about at a dinner table or prep kitchen while others are cooking or eating their turkey and stuffing. I reserve no judgement for people who do not chose to live a vegan lifestyle. Veganism is all about compassion for all. But, it’s totally awkward to talk about mid-meal. If you’re interested, definitely do reach out. Just please save it for another time. Also, please don’t apologize for eating meat or dairy. It also makes us feel awkward and it’s not needed.
Protein - Please do not concern yourself with the person’s protein intake. I assure you, they are fine. This question is the nails on a chalkboard topic for most vegans.
Helpful Definitions
Vegetarian - A person who does not consume meat or fish. They typically still eat eggs and dairy like milk, butter, yogurt, sour cream, and cheese.
When I was vegetarian, I used to say, if it had a face, I didn’t eat it. I came up with this in middle school but it was actually a pretty helpful guide for others.
Pescatarian - A person who does not consume meat but does consume fish, and typically eggs and dairy.
Plant-Based - A person who does not consume meat or fish products. A person who eats plant-based will not consume animals or fish or anything that comes from them so things like eggs, dairy and honey are off the table in addition to the meat and fish itself.
Whole Foods Plant-Based - A person who eats plant-based and avoids processed foods.
Vegan - A person who does not consume meat or fish or their products in all aspects of their lives from food to clothes, for example. A vegan would not buy a leather couch or wool dryer balls. Clothing comes up a lot in this conversation because there are so many leather and suede shoes, handbags, accessories, fur, wool and cashmere sweaters and socks, etc. But it actually extends further than this as many products from makeup and bath products to household cleaners are tested on animals. So, think of vegan, as much more than what they consume at a meal and more so what they consume in their lives. For food, it’s the same as plant-based.
Simply by reading this post, you are already showing consideration for the vegan in your life. Know that they appreciate all efforts, big and small, that you make to make them feel loved and heard.
Remember, in the end, the point of the holidays is to spend time with the people we love. It’s the gathering at the table, or zoom this year, that matters.
Together, let’s all put to rest the idea that the tofurkey was ever a good idea.
Quarantine Plant Based Breakfasts (Shelf Stable, Frozen, Adaptable)
When you’re at home and grocery runs are limited, try some of these breakfast ideas. The first two are some of my go to recipes from Cookie + kate and Minimalist Baker. The next three are my own, with inspiration from basically every vegan chef.
All products are either:
shelf stable
frozen (you obviously can use fresh if you have it)
have a long fridge life
can be made from pantry staples
adaptable
Use this post to get inspiration and grab some of the ingredients on your next grocery run if you don’t already have them at home.
Plant Based Pancakes
Ingredients:
Whole wheat flour - Long shelf life
Baking powder - Long shelf life
Salt - Long shelf life but I often forget this one.
Plant based milk - Long shelf life
Olive oil or coconut oil - Long shelf life
Maple syrup or sugar of choice - Long shelf life
Pure vanilla extract - Long shelf life
Cinnamon - Long shelf life - Not in her recipe but I add this in
Recipe here. Thanks, Cookie + kate! I use this one weekly.
My Notes:
I double this recipe every time and freeze the extras. They reheat really crispy in the toaster oven and softer in the microwave.
Stock up on baking powder. This recipe uses a lot. I go through it now because we make these so often.
Plant Based Banana Flax Muffins
Ingredients:
Muffin batter in a donut pan…
Ground flax seed to make flax eggs - Long shelf life
Ripe bananas - If you don’t have fresh, and you’re like me, you have about 100 frozen that you can thaw
Brown sugar - Long shelf life
Vegan butter or coconut oil - Long fridge / shelf life
Vanilla extract - Long shelf life
Baking soda - Long shelf life
Sea salt - Long shelf life
Whole-wheat pastry flour (or unbleached all-purpose) - Long shelf life
Rolled oats - Long shelf life
Optional - walnuts - Long shelf life
If you make the crumble topping, you’ll also need raw sugar, white flour, and more vegan butter.
Recipe here. Thanks, Minimalist Baker! I love every vegan recipe you post!
My Notes:
While the crumb topping is totally delicious and I used to make it with these, I actually skip it and here’s why. I don’t want my son to just eat the top. I want him to get the whole grain, the flax, the banana, the oats, the walnuts, etc. and if there’s a crumb topping, there’s a risk that he just wants the top. These are totally delicious without and he doesn’t know any better at this point.
I make these in mini muffin tins and half the bake time. My son eats about 5 which is probably a whole muffin but he pops them in his mouth so easily and loves having them bite size. When they’re large, he doesn’t usually finish and it’s much messier. So for less waste, less mess, and more fun, I prefer these mini size.
You can also bake these in a donut pan! It’s fun to change things up.
These freeze really well.
Tofu Scramble
What I love about tofu scramble is that it’s super adaptable. Basically all you need is tofu and you can make this. You can add in as many ingredients as you want or have on hand.
Ingredients:
Tofu - Long fridge life
Spices - turmeric, salt, pepper, cumin, smoked paprika - Long shelf life
Optional additional spices - red pepper flakes, nutritional yeast - Long shelf life
Optional add in onion and garlic - Long shelf life if stored properly (or sub onion powder and garlic powder)
Optional add in - veggies of choice like red bell pepper, zucchini, broccoli - frozen or fresh if you have it
Optional add in - canned black beans - long shelf life
Here are the basics.
I like extra firm tofu, but nearly any will do, just avoid silken. To start, open the package, drain the water, and “press” the tofu by wrapping it between some paper towels and placing it between two hard, sanitary objects like two plates, with a heavy object on top. No time? Just wrap in paper towel and squeeze over the sink. You want to get some of that water out. 5 minutes is great. 10 minutes, awesome. Discard paper towels.
To a pan on medium heat, add an oil of your choice. I use extra virgin olive oil for the flavor of it but if you have a nonstick pan, you don’t need to add anything. You could add water to deglaze the pan as needed.
Onion and garlic - Chop up a small onion - I use a yellow onion - and as much garlic as you like - I use about four large cloves but you measure garlic with love if you ask me. Saute. If you are using powder spices instead, add the tofu first.
Tofu - Using your hands, break bits of tofu off, into the pan and saute. Chunk size by preference. My son likes big chunks so he can easily get them with his fork. Smaller bits require a spoon.
Spices - We add in salt, pepper, turmeric, cumin, smoked paprika, and sometimes red pepper flakes or nutritional yeast. Turmeric makes it yellow so it more mimics scrambled eggs. All spices are optional. Amounts, you ask? I have no idea. I eye ball it. I’ll measure for you some time.
Veggies - My son is currently liking this plain but in the past I have diced up red bell pepper, zucchini and broccoli. Literally any veggie would be delicious here. Obviously fresh tastes better but if you have frozen only, use that.
Beans - Black beans go really well in here. I usually forget them to be perfectly honest, but go for it.
You get the idea, cook it all together, eat it all up!
This tastes great alone, in a tortilla wrap with some vegan cheese, or on toast. If you had avocado or tomato on hand, even better.
Tofu is a great fridge staple so when I heard we’d be quarantined, I grabbed a good 6 containers of it. It lasts in the fridge and doesn’t take up too much space. Stack it at the back and grab it for an easy scramble.
Green Smoothie
Vegan Smoothie!
Perhaps the most adaptable is a loaded smoothie. If this is your breakfast, get yourself a huge glass. I think a lot of people try going vegan and feel hungry because they aren’t eating large enough portions. If you are pairing this with another breakfast, maybe use a regular size glass, but if this is it, make sure you consume enough!
Ingredients:
Greens like spinach or kale - Fresh or frozen
Fruit like pineapple, mango or banana - Fresh or frozen
Plant based milk like almond or soy - shelf stable
Seeds like hemp, chia, or flax - long shelf or fridge life
Nut Butter like almond or peanut - long shelf or fridge life
Here are the basics.
Filling popsicle molds.
My general rule is a green, a fruit and a seed over plant based milk. Here’s what that looks like.
Plant Based Milk - We mostly use almond or soy milk because I keep those on hand but any milk will work. Sub water. Sub coconut water. You just need a liquid. Make your own plant based milk - cashews or oats soaked overnight and blended with filtered water make delicious plant based milks without needing filtration if you have a high power blender like a vitamix.
Greens - Any green will work. We mostly use spinach or kale but have also used romaine. I’ve subbed for other vegetables like carrots or beets, too.
Fruit - My favorite is frozen pineapple because it’s the cheapest. I tend to think the yellows pair best with greens so pineapple, mango, banana. I don’t love berries in my smoothies because I don’t think they mix as well with the greens and the seeds annoy me. To each their own though.
Seeds - My go to is hemp but we often add chia or flax too.
Nut Butter - Almond or peanut or any nut butter can thicken up your smoothie.
Bled all ingredients in a high speed blender. I am in love with my vitamix. It blends smoothies so they taste restaurant quality.
Enjoy!
Extra extra - If you have extra, pour into popsicle molds and freeze. You’re welcome.
A note on sugar - I don’t add sugar to my smoothies and my son literally gulps them down. If your kiddos are used to sugary drinks or popsicles, try adding dates or maple syrup.
Loaded Oatmeal
We eat this pretty much every day when it’s chilly out. It’s super filling.
Ingredients:
Rolled Oats - Long shelf life
Nut Butter - Long shelf / fridge life
Seeds - Flax, Chia or Hemp - Long shelf / fridge life
Spices - Cinnamon, Ginger, Pumpkin Pie Spice
Sweetener - Maple Syrup Long shelf / fridge life
Here are the basics.
It’s oatmeal, so you get it. Follow the package instructions on the oats then add in all the goodness. I typically do peanut butter, flax seeds, cinnamon, and maple syrup but add what you have on hand. If you have things like banana, dried fruit, other nuts that you enjoy, go for that.
You can make this in a big batch and it saves in the fridge for 3-4 days. I like to add the maple syrup fresh.
General Cooking Tips
Involve your kids! But don’t force it or get upset if they don’t engage. Mateo loves cooking in the kitchen with me. We use general common sense for safety of course. He knows not to touch things that are hot or sharp. He has his own kid safe knives. He loves to pour, mix, stir, chop things like bananas and of course, taste! He’s up in his DIY learning tower or sitting on the counter top about 80% of the time I am cooking. And then sometimes he’s not. He’s really into his trucks or a puzzle and that’s great. I always offer it as an activity and if he’s playing independently, then I go ahead and cook or bake on my own.
Prep is often what takes the longest so see what you can prep ahead of time so you just have it on hand when you need it. Make the pancake batter the night before. Chop more of a certain veggie than you need for that recipe and store it in an air tight container for the next day. Make extra smoothie and drink some the next day. I find they last well for about 24 hours.
Eat with your kids / family. Eat at the table. Make it a phone and tv free time. Let it be a chance to connect.
Give thanks. I don’t pray personally but I do express gratitude for everyone and thing that made it possible for us to have such amazing food in such abundance.
Share! I know we can’t give cooked food to our neighbors and friends right now during quarantine so for now maybe share a recipe or a picture of your meal. Inspire others to cook a plant based meal. You don’t have to go vegan to make a difference. It all starts with one meatless Monday, right?!
Follow intuitive eating - the idea that your body can tell you what it wants or needs.
I will try to get some photos up this week as we make them but I wanted to get this post up so you have some resources.
For inspiration from our day to day life, follow us over on instagram @plantbasedbaby.us. Here’s a preview below of what you can expect.
