Ok, so I feel awful because I have not posted nearly as many things as I want to about my participation in this challenge. But really, so far it has been amazing. I am pregnant currently and started off with the absolute best intentions. After I found out, I lasted a solid 3 weeks of eating almost nothing but fruit and plant strong protein shakes with greens. Sadly it did nothing to keep away the 24/7 nausea that left me bedridden. Eventually I caved and started eating what I was craving which was bagels with cream cheese, pizza, grilled cheese, you name it. I felt awful for caving but it was the first time my nausea had improved to a level where I could get out of bed. Fast forward to the announcement of the challenge, and I was so excited for a reason to get back on track and eat in a way I knew was optimally healthy for my baby and myself. It was hard getting back on track, but I have improved so much that it was completely worth it. And now that I can get up and cook again for the first time in months, I’ve been able to make some really delicious food that I would love to share with you! These recipes are ones I have spent a great deal of time on, and most of them were made a dozen times until I felt they were perfect enough to be posted. Enjoy! Oh and as a final disclaimer, this is not all I eat all the time. My diet consists of lots of greens, vegetables, fruit, and legumes as well. Make sure you are getting lots of those daily.
Click on the direct links below each one that simply say 0 comments, 2 comments, etc. so you don’t have to go back and search for them on my blog.
My Kick Butt Veggie Burgers:
My You’ll Thank Me It’s Not Cheese Sauce:
My Omnivore Friendly Lasagna:
My You’ll Never Miss Scrambled Eggs:
And now for the first time I’ll share my awesome plant based pumpkin chocolate chip bread, because let’s be honest, that stuff is delicious year round, not just in the fall. If you’ve ever been to Great Harvest and had their pumpkin chocolate chip bread, this is the plant based copy cat recipe!
3 1/2 C Whole Wheat Pastry Flour
3 cups raw turbinado sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon allspice (if you already have pre-mixed pumpkin pie spice, you can use that instead of the individual cinnamon, nutmeg, ginger, and allspice but you will have to adjust the measurements a bit by taste)
1 teaspoon salt
15-16 oz. pumpkin puree (if you decide to use canned pumpkin pie filling make sure it is actually healthy by reading the ingredients. Also, use a bit less sugar and pumpkin pie spice)
1 cup canned coconut milk (this is the really thick stuff, don’t use the kind in a carton which is more of a watery consistency and will not yield the same results)
2/3 cup water
1 cup dairy free chocolate chips
Preheat oven to 350 degrees. Set aside two loaf pans. Mix flour, sugar, baking soda, salt, and spices in a large bowl and set aside. Mix pumpkin, coconut milk, and water in another bowl and then add into dry ingredients. Fold in chocolate chips. Put half of the dough in each pan and transfer to oven. On average the bake time is 60-70 minutes, but it will vary depending on your oven. The biggest indicator is inserting a toothpick or knife in the center and when it comes out clean, the bread is ready. But wait, before you go, you need to know my secret to maintaining the moist and dense texture of great harvest’s pumpkin chocolate chip bread. After removing from the oven and allowing the bread to completely cool, remove from pan (I cut each loaf in half to make them easier to remove) and tightly wrap with plastic wrap so no air is getting out or in. Leave like this for an hour or so, and it greatly improves the moistness and density of the bread. Enjoy!
Also, here is my recipe for old fashioned pear griddle cakes, made plant based style.
1 cup whole wheat pastry flour
1 cup yellow cornmeal
1/3 cup raw sugar (you can omit this since most people put maple syrup on their pancakes but I like to eat these on the go most of the time so this gives it the sweetness already baked in)
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups almond milk
1 cup non-dairy yogurt (Coconut works best. This is an essential ingredient to replace the oil, eggs, and sour cream used in the traditional recipe for griddle cakes.)
A whole lot of finely chopped pears. I don’t include a measurement here, because this is really a personal preference.
Real maple syrup for topping
Mix all dry ingredients in one bowl, mix wet ingredient in another, and then add to dry ingredients. Once thoroughly mixed, add finely chopped pairs and gently fold in. If you over stir, you will get tougher pancakes, so make sure you only stir enough to incorporate all the ingredients. Place on a griddle and cook evenly on both sides. Enjoy!
And finally, because this may be useful to many of you who can’t eat out as much since going plant strong: my post for healthy food on the go: