Spicy Cabbage Salad

 

 

 

Spicy Cabbage Salad

Serves 6-8

 

4 Tbs apple cider vinegar

1 Tbs olive oil

1 Tbs lemon or lime juice

4 tsp minced chipotle chile in adobo sauce

1/2 tsp salt

4 Cups packaged coleslaw mix (shredded cabbage and carrots)

2 Medium carrots, shredded

1 Bunch cilantro, minced

 

In a large bowl, mix together apple cider vinegar, olive oil, lemon or lime juice, chiles, and salt.  Add cabbage, carrots, and cilantro to mixture in bowl and stir to coat. 

 

Notes:  This is a spicy salad that is very good eaten alone or on a tortilla with beans.  Chiles in adobo sauce can be found in the Mexican food section of the grocery store. 

 

 

 



Pumpkin Spice Cookies with Cinnamon Icing

Pumpkin Spice Cookies

makes about 30 cookies

 

 

1/2 Cup no sugar added cinnamon applesauce

1 1/4 Cup sugar

1 Cup pumpkin puree

1 Tbs flaxseed meal + 3 Tbs warm water (let sit for a minute or two to thicken)

1 tsp vanilla extract

3 tsp pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 1/2 Cups whole wheat flour

 

In a mixer, blend applesauce, sugar, pumpkin puree, flaxseed/water mixture, and vanilla until smooth.  Add pumpkin pie spice, baking powder, baking soda, and salt and mix until combined.  Last, add flour and mix just until combined, don't over mix.

 

Place cookie dough in fridge until oven is preheated to 350 degrees.  Drop dough by tablespoonfuls onto baking stone and flatten a little.  Bake for 15 minutes.  Let cool while making the icing.

 

 

 

Cinnamon Icing

 

2 Cups powdered sugar

1 tsp vanilla extract

3 Tbs unsweetened vanilla almond milk

1/2 tsp cinnamon

 

Whisk all ingredients together until smooth.  Store in fridge until ready to use.  Drizzle icing over cooled cookies and enjoy!

New Job!

About two weeks ago, I opened a new chapter in this adventure I call life.  I started my new job in the hospital Wellness Department as a Wellness Specialist.  Right now I conduct occupational wellness testing (BP, body composition, spirometry tests, EKG, bone density, draw blood, and individual consults).  My long term goal is to work as a health educator within the Wellness Department.  I think with my background as a nurse and a Vegan, I will be able to contribute a unique perspective. 

I am loving my job right now and I look forward to the road ahead!  I can see that there may be some bumps and hurdles ahead, however, I welcome these challenges with an open mind and willing attitude.

Last week, I had an experience with one client that confirmed that this is the right path for me.  Being able to guide someone on a journey of health and wellness is what I have always wanted to do. 

I will do my best to keep blogging my recipes, experiences, and information.

Raspberry Oatmeal Muffins

 

I made these quick and easy muffins for the girls to eat Saturday morning before their volleyball games.  They are filling and tasty without the using refined white sugar.  This is the recipe I used.

Crockpot Spaghetti Sauce

 

This is a guideline to the crock pot spaghetti sauce I made the other day using my garden tomatoes and fresh herbs.  So, feel free to add and subtract ingredients as you please! 

 

Crock Pot Spaghetti Sauce

Servings: Depends on amount of ingredients used

 

Fresh tomatoes

Onion

Black Olives

Red bell pepper

Garlic

Fresh herbs (parsley, basil, oregano, rosemary, etc)

1 box Pomi marinara sauce

Black pepper

Mushrooms

 

In a food processor, chop tomatoes, onions, black olives, red bell pepper, garlic, and herbs.  Add all ingredients to crock pot and turn on low for 4-6 hours.  Serve over cooked pasta.

Watermelon Cake

I made both of these watermelon cakes for birthdays over the summer.  They are a great alternative to the traditional birthday cake, especially for summer birthdays.  It just takes some patience and creativity to put one together.  They are fun to make and kids will love to help!

All you need is:

Watermelon

Berries

Kiwis

Mango

Grapes

Any variety of fruit you would like to use

Cake picks and dowels

Cookie cutters

Platter

Bean and Potato Burritos

Bean and Potato Burritos

serves 8

2 16oz cans no fat chile-lime refried beans

3 Cups cooked brown rice

4 Large potatoes, cubed

Cajun seasoning

1 6oz can black olives, sliced

5 Roma tomatoes, diced

1/2 white onion, diced

1 Bunch cilantro, chopped

Lime juice

Anaheim or Jalapeno peppers, sliced

Tortillas

Mix refried beans and cooked rice together in pot on stove top over low heat. 

 Place potatoes in frying pan with 1/4 cup water and begin frying.  Add Cajun seasoning to taste.  Continue to pan fry potatoes, adding water as necessary to keep them from sticking, until desired tenderness is reached.

In a bowl, mix black olives, tomatoes, onion, cilantro, and lime juice (to taste) to make a fresh salsa.  Set aside.

Assemble burritos on a tortilla by layering bean/rice mixture, potatoes, fresh salsa, and top with sliced peppers.

Notes:  The flavor of these burritos can be adjusted by changing the type/amount of refried beans, seasoning, and peppers used.  You can also make this into a layer dip for chips or make it into a salad by adding shredded lettuce.