In the summer of 2011, on our family’s annual camping trip, my then five year old daughter went vegetarian for the next year. It stemmed from the meager success of our fishing expedition – one trout – being part of our dinner the last night of our trip. You see, when we caught that little trout she was positive we would be taking it home as our pet and her little five year old heart broke when we ate it.
Rather than tossing into a salad, let cucumbers stand solo with this refreshing, zesty side dish that takes just minutes to make. Light, cool and crisp, cukes are known for their high water content, but they’re also a great source of vitamin C (supplying six percent of the Daily Value per cup!), vitamin K and potassium. Choose the long, thin English variety for semi-seedless slices and mild, rarely bitter taste.
Guacamole is great, but how else can you enjoy cool, creamy omega-packed avocado? Sliced and stacked on whole grain bread, this versatile veggie makes the perfect sandwich filler—tender and buttery, but hearty enough for bountiful bites. Top with fresh tomatoes and baby spinach, with a swipe of vegan mayonnaise for tangy flavor.
Whether you’re a vegan, a vegetarian or an occasional plant-based diet devotee, variety is the spice of life. Beans plus brown rice, tofu sautéed with veggies and eggplant casseroles are tasty, but eating them too regularly can lead to boredom. The result: You get tempted to jazz up your diet with treats such as high sugar, high fat soy ice cream or sugary, starchy cookies that contain only empty calories.
When it’s time to vary up your usual meals and snacks, we have a cornucopia of plant-based suggestions that will make your tummy and taste buds happy:
Brie is a mild, slightly sweet cheese that pairs particularly well with pears. Layer thin slices of each on crusty, whole grain bread for a sensational gourmet-style sandwich simple enough for anyone to make. A creative condiment takes the place of typical toppings, adding the perfect flavor contrast (and keeping the calorie count down!).
It’s not pasta, it’s “squashta”! Try this easy method for creating veggie noodles from baked spaghetti squash (all you need is a fork!). Top with a mixture of sauteed spinach, sundried tomatoes, fresh herbs and pine nuts—plus some cayenne or red pepper flakes to spice things up!
Living an egg-free lifestyle? Whether you’re vegan, allergic or just prefer not to eat eggs, you can still bake and cook all of your favorite recipes. The secret? Two tiny treasures you may already have on hand: flax seeds and chia seeds. Here are three easy-to-follow recipes to turn these versatile superfoods into instant egg replacers.
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