Tag: Recipes

Recipes, Uncategorized

Auntie’s Apple Casserole

veganlivingbydanielle

I have had this recipe for a while and make it every week. I have had a hard time choosing a name, which delayed my post.

I originally made it as a dessert, but it’s so healthy that I started having it for breakfast too. The first time I made this for a family gathering – Christmas 2017. My Auntie Diane kept raving how delicious it was and got several helpings! I love when my family enjoys what I bake, and her praises mean so much to me. Every week since then, when I make the casserole, I think of her. Cancer took Auntie Diane from us a few months ago, but I continue to think of her whenever I bake it. It’s for this reason, I decided to title this dish “Auntie’s Apple Casserole.”

Auntie's Apple Casserole | Vegan Living by Danielle

Ingredients:

  • 3 large apples; peeled, cored & sliced (best apples for baking: Cortland, Empire, Gala, Fuji, Golden Delicious, Granny Smith…I used Crispin and I loved it)
  • 8 oz of fresh cranberries (alternatively, you can use 1 cup of craisins and/or raisins, or any combo of the 3! Be creative! Fresh cranberries are tart, raisins and craisins will be sweet)
  • 1 cup Old Fashioned oats
  • 1/2 cup chopped walnuts (optional)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ginger
  • 1/2 cup syrup

Directions:

  1. Preheat oven to 300F.
  2. Prep the apples.
  3. In a large bowl, mix the apple slices with cranberries, craisins, and/or raisins.
  4. In a separate bowl, mix the dry ingredients.
  5. Pour the mixed dry ingredients into the bowl of fruit and lightly toss to coat the fruit evenly. If this is difficult, put all the fruit and dry ingredients in a container with a lid, seal the lid, and shake it!
  6. Dump the fruit mixture into a casserole dish.
  7. Drizzle the syrup evenly over the top.
  8. Place the lid on the casserole dish and bake for 30 minutes.
  9. Before serving, allow to cool for about 5 – 10 minutes with the lid on.
  10. Serve warm alone, with non-dairy ice cream or non-dairy whipped cream, or allow to completely cool and serve it cooled.

Enjoy!

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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, Uncategorized

Berries and Cream Oatmeal

veganlivingbydanielle

Berries and Cream Oatmeal | Vegan Living by Danielle

Ingredients:

  • 3/4 cup water
  • 1/2 cup Instant or Old Fashioned Oats
  • 1 scoop vanilla protein (Arbonne’s Vanilla Protein Shake Mix tastes GREAT – see protein comparison chart at the bottom of the page)
  • 1 scoop fiber, optional (Arbonne’s Daily Fiber Boost has no flavor and mixes well)
  • 3-4 strawberries, sliced (substitute your favorite berries!)
  • 1/4 cup walnuts, optional (substitute your favorite nuts!)
  • 1/4 cup hemp seeds, optional (substitute flax or chia seeds!)

Directions:

  1. Heat 3/4 cup water for 1 minute in the microwave, or bring to a boil stovetop.
  2. Put 1/2 cup oats in a cereal bowl.
  3. Mix protein and fiber into oats.
  4. Pour heated water into oats mixture and mix well.
  5. Let oatmeal sit for about 2 minutes to absorb the water.
  6. Top oatmeal with berries, nuts, and seeds.

Enjoy!

Serves 1

Arbonne Protein Comparison Chart | Vegan Living by Danielle.jpg

 

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!