Tag: diet

Recipes, Uncategorized

Corn Chowder

veganlivingbydanielle

I have missed chowder so much! A perfect mix between the New England and Rhode Island style chowders. Feel free to substitute more non-dairy milk for water and add extra cornstarch for a chowder that is more creamy.

 

Ingredients:

  • 2 Tbsp olive oil or butter flavored coconut oil
  • 1 cup white onion, diced (about 1 small onion)
  • 2 cups water
  • 1 cup celery, chopped (about 4-5 stalks)
  • 1 cup carrots, chopped (about 4-5 carrots)
  • 2 cups unsweetened, original non-dairy milk
  • 4 1/2 cups of canned sweet corn (about 28oz)
  • 2 cups potato, diced (about 1 medium potato. Peel potatoes if you prefer, I leave them on because a lot of the nutrients are there.)
  • 2 Tbsp cornstarch
  • 1 1/2 tsp garlic
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper

Chowder Ingredients | Vegan Living by Danielle

Directions:

  1. In a large pot, over medium heat, sauté the onions in oil until soft.
  2. Once the onions are soft, add the water, celery, and carrots. Cook for 12 minutes.
  3. Add non-dairy milk, corn, potatoes, and spices. Cover and cook for 20 minutes over medium-low heat.
  4. Serve warm. Add salt and pepper to taste if desired.

Enjoy!

Meal Prep Tip: Let the chowder cool, stir, and portion into 8oz – 12oz Tupperware to take with you for lunch! I can normally eat the same thing for lunch for the whole week and not get tired of it, but if you like more variety, throw a couple of the Tupperwares in the freezer. Just be sure to leave about an inch or more of space because liquid expands when it is frozen and you don’t want to crack the Tupperware. Also, I have found that soup can look a little strange as it defrosts, so don’t be alarmed if it does. Stir it up and thoroughly heat in the microwave or on the stove.

Corn Chowder | Vegan Living by Danielle

Lifestyle Tips, Uncategorized

Paleo-Vegan

veganlivingbydanielle

Are you like me and need higher fat and protein than carbs? Are you vegan but interested in Paleo? Are you looking to go vegan but want healthier, lower-carb options?

Most people are under the impression that foods that are vegan are going to be healthy. It is extremely important to realize this is not fact. Another impression people have about vegan foods are that they are expensive. The expensive part about any diet is what items you are purchasing.

When practicing paleo-vegan eating, I make exceptions here and there for quinoa, granola, and potatoes. I decided to periodically include these foods because vegan and paleo can both be challenging to meet all when combined. Here are the guidelines of a combined paleo and vegan diet WITHOUT my little “exceptions”:

paleo-inspired vegan

Recipes

Green Goddess Guacamole

veganlivingbydanielle

Green Goddess Guacamole | Vegan Living by Danielle

Ingredients:

  • 2 hass avocados
  • 1 Tbsp fresh cilantro, minced
  • 1 clove of garlic, minced
  • 1/4 small, red onion, diced
  • 2 1/2 tsp lime juice
  • 2 1/2 tsp lemon juice
  • 1 1/4 tsp salt
  • 1 1/4 tsp pepper
  • 1 tsp cumin

Directions:

  1. Cut the avocados in half.
  2. Remove the pits and cut the avocado into square sections, then scoop from peel into the bowl. (You really don’t need any fancy avocado cutters for this. You can get the pit out by prying it out with a butter knife, and cut it with a butter knife too. That way you don’t go through the peel and cut yourself. Scoop out the meat of the avocado with a spoon or the butter knife. To tell if an avocado is ripe, it should be slightly squishy, but not so squishy that your fingers leave dents. There shouldn’t be much resistance at all when cutting the avocado in half. If the avocado is ripe, the pit should come out easily.)
  3. Add remaining ingredients to the avocado and mix.
  4. Mash the avocado with a fork, spoon, or potato masher. (Mash to your preference. I like my guac a little chunky!)
  5. Add salt, pepper, and any other spices to your preference! Every tastebud is different.

Enjoy!

(Healthy Tip: the appropriate serving of an avocado for one person at one meal is 1/3 of an avocado. Keep this in mind when consuming the guac, I have to think about this to stop from eating the whole thing!…and licking the spoon…)

Recipes, Uncategorized

Winter Kale Salad

veganlivingbydanielle

Winter Kale Salad | Vegan Living by Danielle

Ingredients:

Salad –

  • 1/4 cup dry quinoa (I think red or tri-color quinoa look the best)
  • 1/2 cup water
  • 8 cups of kale, thick stems removed
  • 1/4 cup hemp seeds (walnuts work well too, we have a nut allergy in the family so I sub hemp seeds)
  • 2 apples, chopped (I like fuji and honeycrisp best, but chose your favorite apples!)
  • 1/2 cup of pomegranate seeds (sub dried cranberries)

Dressing –

  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 Tbsp lemon juice
  • 2 Tbsp maple syrup

Directions:

  1. Put dry quinoa in a small pot with of water.
  2. Set timer for 15 minutes once the burner is turned on.
  3. Move the temperature to low or medium-low once water is boiling. (You’ll know quinoa is fully cooked when the kernels opened and look fluffy.)
  4. Remove the thick stems from kale and cut into bite-size pieces.
  5. Put all kale in a pot to steam with about 1-2 cups of water. Stir kale and repeat until all kale is very slightly cooked.
  6. Once kale is cooked, drain the pot and pat kale dry with paper towel if needed.
  7. In a small bowl, mix the apple cider vinegar, olive oil, lemon juice, and syrup.
  8. In a large bowl, combine cooled kale, cooled quinoa, fruit, seeds/nuts, and dressing.
  9. Toss until mixed thoroughly and dressing is evenly distributed.
  10. Enjoy!

Makes about 4 side salads, or 2 lunch-sized salads!

Recipes, Uncategorized

Banana Berry Smoothie Bowl

veganlivingbydanielle
Banana Berry Smoothie Bowl | Vegan Living by Danielle
Smoothie Bowls are way easier to make than you think!

Ingredients:

  • Smoothie:
    • 1 1/2 cup frozen fruit
    • 1/3 cup non-dairy milk (hemp, almond, soy, cashew, flax…)
    • 1 scoop vegan protein (my favorite is Arbonne’s vanilla protein)
    • 1 Tbsp flax seed or chia seeds (I use a chia/flax blend)
    • optional – a very small handful of spinach (Recommended if you have difficulty getting your veggies in. This will change the color of your smoothie bowl, but shouldn’t affect the taste too much. You may also be interested in a powdered greens supplement.)
  • Toppings:
    • 1 banana, sliced
    • 1/3 cup of your favorite berries
    • 1 Tbsp flax seeds, chia seeds, pumpkin seeds, or oats

Directions:

  1. Blend together the frozen fruit, non-dairy milk, protein, seeds, and spinach until smooth.
  2. Pour smoothie in a bowl.
  3. Top with the banana, berries, and seeds or oats.
  4. Enjoy!

Makes 1 serving