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9 Recipes

These are my 9 most favorite recipes to help you get started!


#1  Roasted Butternut Alfredo


I list this one first on purpose.  It’s the BOMB.  I serve it up for non vegans all the time and they FLIP OUT.  Trust.  It’s that good.



Get the recipe here!


#2.  Energy Smoothie


This flavor blasting treat gets me through between meals.  It sounds horrid, I know.  But it’s delicious and easy to make.  Try it, you’ll love the way it tastes and the way it makes you feel!




8 oz coconut water
1/2 froz banana
1 cup raw kale (or other green leafy veg like spinach or romaine lettuce)
1 T nut butter (I use raw almond butter but peanut butter works too)
1 T Apple cider vinegar (trust me, it will taste good)
1 T lemon juice
1/2 t cayenne pepper (I promise!)

Blend until smooth!

In case you’re curious (I was):

Calories:  220

Carb: 34

Fat: 8

Protein: 7




#3 Easy Black Bean Soup
This is a favorite of mine because it’s soooo easy to make and it’s something I made and enjoyed before I was a vegan anyways.  I make a big batch so that I can enjoy it for a few days.
1 medium onion
1 T cooking oil (I use coconut but feel free to use olive)
2 cans black beans
1 can fire roasted tomatoes
1 C veggie broth
1 C cilantro (or leafy veg such as spinach or kale)
1 t chipotle spice (or chili powder or cayenne)
1 T cumin
1 t salt
Chop the onion and cook on medium heat with oil for about 7 minutes.  Throw the beans and tomatoes in the blender (do not drain) and blend until smooth.  Pour into a large pot on the and set aside.  Now blend the veggie broth, cilantro and cooked onion until smooth and add that to the pot along with the chipotle spice, cumin and salt.  Bring to boil and then simmer for 20 minutes.  Garnish with cilantro if you’re into that kind of thing.
#4 Mac n’ Cheese
Although I think Daiya Cheese (vegan) is good I wouldn’t want to use it to make a vegan mac n’ cheese.  This “cheeseless” recipe tastes like down home cooking, comfort food at it’s finest.  It’s a a lot of work, but it comes out so good, so creamy, so warm to the tummy.  I promise it will be worth it.


Get the recipe here!


#5 Vegan Chocolate Shakeology


Most vegans will tell you that their diet wasn’t limited, but expanded, by going plant based. I would tend to agree except when your spouse is an omnivore like mine and you’re hungry for a snack and there are like 10 delicious treats in the kitchen that you can’t have and they’re all calling out your name.   This nutrient packed drink is easy and I always have it on hand for a meal between snacks.  It’s ok mixed with water, but I like to use almond milk and a frozen banana.  Sometimes I even add almond butter and kale to a make it a meal. Without getting into all of the specifics, Shakeology conatins over 70 superfood ingredients, probiotics, prebiotics, digestive enzymes, and adaptogens. The ingredients are whole food ingredients which work synergistic-ally together, NOT SYNTHETIC VITAMINS. And, the ingredients themselves came from remote places where the soil is still nutrient dense, unlike the over-harvested soil most of us get a lot of our food/fuel from.



#6 Black Bean Burgers


Gardein burgers are great but I like to make my own burgers.  I make a bunch of these and then freeze them so I can eat them for lunch on the go or at work.  I add a tablespoon of steak sauce right to the mix here to boost the flavor up a level.



Get the recipe here!



 #7 Lemon Spring Pea Quinoa


Delicious, easy and packed with protein! This dish is a hit!!  I have a pot of basil growing on my porch just for this recipe!


1 C quinoa

1 minced shallot
1 T olive or coconut oil
1.5 C veggie broth
1/2 C peas (fresh or frozen)
1/2 C fresh basil
1 t lemon juice
salt and pepper
In a medium pot, heat oil over medium heat. Add the shallots and saute until translucent.  Add the quinoa to the pot and stir, allowing it to toast for a minute or two. Add the broth and bring to a boil. Simmer, slightly covered for 15 minutes. Add the peas, remove from heat and cover completely.Let sit for 10 minutes, then stir in the basil and salt and pepper to taste.

#7 Smothered Burrito


I admit I haven’t tried this one yet but I’ve had enough deliciously creamy vegan dishes made with cashews to know this one will deliver.  I just haven’t gotten around to it!! Please let me know how it goes!



Get the recipe here!



#9 Veggie Loaf



This delicious creation is from a personal friend of mine Rebecca Corby of Green Island Catering.  I had the pleasure of devouring this dish most recently at Thanksgiving and I could not get enough! And here is a video of my lovely friend to give you some tips on making it!



Step 1: finely chop one onion and 1 cup mushrooms,  sautee lightly in vegetable oil until cooked through,  then using a food processor ‘grate’ 1 carrot and 1 zuchinni,  place in a bowl, next switch to a ‘chop’ blade and pulse the  onion-mushroom mixture to break it down a little, also add to bowl
Step 2:  next add 1 1/2 cups cooked lentils of choice,  1 cup brown rice/oats/bread crumbs and seasonings to taste such as pepper, italian herbs, ketchup, dijon mustard, A-1 steak sauce (which is vegan) mix everything very well, then press into the bread loaf or other pan and bake at 375 for 20-30 minutes until browned on top. Enjoy!


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