Fruity Brown Rice Bowl

Here's a nice variation of the Brown Rice Breakfast Bowl recipe. It's another great way to start the morning or makes for a filling lunch treat when you're on the run. And it's another Pack-And-Go idea ... sweet!

Fruity Brown Rice Bowl

1/2 - 1 cup cooked brown rice
1/2 cup unsweetened applesauce
1 T chopped walnuts (optional)
2 - 3 T raisins (optional)
1/2 tsp cinnamon
1/8 tsp ground cloves
1/2 tsp vanilla extract (optional)
1 - 2 tsp pure maple syrup (optional)
1 small banana

Combine all ingredients except banana in a serving size bowl and heat (gently covered) in microwave for 1 - 2 minutes on medium setting, stopping to stir once. Serve topped with sliced banana.

(Can also combine all ingredients except banana in a medium sized saucepan and heat on stove over low heat for about 5 minutes. Top with sliced banana.)

Brown Rice Breakfast Bowl

This is currently my go-to breakfast. It's just awesome. Easy, versatile, filling, satisfying ... I could use up all my good adjectives here describing it but I'll resist.

I've seen several versions of this yummy recipe so it's hard to say who came up with the original recipe, but it seems to me that Bethenny Frankel should get credit for introducing it to the world since she posted a video about it on youtube.

This is the way I make it ...

Brown Rice Breakfast Bowl

1/2 - 3/4 cup cooked brown rice
1/8 cup raisins
1/8 cup dried cranberries
1/2 apple (cut into bite-sized pieces)
1 T chopped walnuts
1/2 tsp. vanilla extract
1 1/2 tsp. pure maple syrup
cinnamon (to taste)
ground cloves (to taste)
2 - 3 T water

Put rice in bowl and then stir in remaining ingredients. Let stand for a few minutes to allow rice and raisins to absorb some of the liquid. Microwave for about 45 seconds or until heated through.

You can also place all the ingredients into a small pan and heat on the stove instead of microwaving (healthier!)

Note: I make enough brown rice (about 1 cup dry) to last several days. Store in fridge and dish out as needed.

This is also great for a quick lunch or as a pack-and-go meal!

Potato Burgers

I knew when I made the decision to switch over to a plant-based eating plan that I'd need to have some sort of burger that I could have ready and waiting in the freezer for those times when everyone else was choosing something ... well ... unhealthy. Or times when I'll have to scrap Plan A and go to Plan B. It would be just too easy to backslide and fall prey to the pull of McDonalds or the local pizza joint -- egads!)

So I looked around at various burger recipes and found a couple on the internet that showed promise. I changed them up a bit and this is the result. I really like the way they turned out and deliberately didn't add a lot of seasoning so I could add whatever toppings I might like when I make one up.

And since they consists of potatoes and corn -- they qualify as "comfort food". Which in my world means "heaven".

Potato Burgers
Makes 10 burgers

1 can beans (I used black, but cannellini or garbanzo beans would be OK too)
6 - 7 small potatoes (I used Yukon Gold but Red Potatoes would be awesome)
1 large carrot, grated
1/2 onion, finely chopped
3 - 4 button mushrooms (or baby bellas) finely chopped
1 cup of frozen corn, thawed and drained
2 T oat bran
salt and pepper

Rinse and drain beans. Set aside. Rinse frozen corn under warm water to thaw. Drain and set aside.

Scrub potatoes and chop into small pieces. Place in pan and cover with water. Bring water to a boil and then turn heat down, cooking until tender.

Meanwhile, saute onions, carrots, and mushrooms in a non-stick pan with a little bit of water -- just until tender.

Drain potatoes and let cool. Once the other veggies are soft, drain them as well and let cool. Pat them dry with a paper towel to remove any excess moisture.

Place potatoes and beans in a mixing bowl and mash until they are just slightly lumpy. Fold in the veggie mixture and then gently stir in the corn and oat bran. Season with salt and pepper to taste. Add other seasonings (such as Cajun spices, chili powder, or basil ...) if desired. Let mixture stand for a few minutes to firm up. You can refrigerate if you'd like.

Potato mixture should be somewhat moist but not soupy. Place a scoop of potato mixture into a burger press to shape and then place on a baking sheet lined with parchment paper or foil. Make sure patties are not rounded on one side as they will crack apart while baking. Place in a 325 degree oven for about 20 - 30 minutes. Remove from oven when heated through and beginning to appear cooked (dry.)

Let stand on the baking sheet for a few minutes before serving. If planning to freeze, let them cool completely and then place in individual freezer bags and place in freezer.

You can also cook burgers on a non-stick griddle or in a non-stick pan until golden (about 5 minutes each side.) You may need to add a spritz of cooking spray or a little water to the pan to keep potatoes from sticking or getting overly brown.

Serve on a multi-grain bun, or over greens. Can also be served with a sauce or gravy as a main course.

Direction ... I Need A Blogging Map

We just got back from a trip to Las Vegas (fabulous get-away that was better than expected on so many levels! Unfortunately, there won't be a picture of me standing next to a slot machine flashing "jackpot winner" posted. Sigh.) However, I feel like I'm totally off track here. I was getting on a roll with the whole vegan thing and now I'm just going off in a zillion different directions.

While on the plane I read Dr. Esselstyn's Prevent and Reverse Heart Disease which has me thinking that not only do I need to switch to a vegan diet, put also a fat-free diet as well. I also read through some material by Dr. Ornish and Dr. Barnard and quite honestly, I'm wondering what direction I should be taking.

And I just don't seem to be able to get my whole meal-plan-of-attack in place. It's hard to plan and cook for two people who are eating differently. I've got to get a handle on that.

We've had all sorts of bumps in the road I guess and I just feel like I'm a little discombobulated. (Yes, that's really a word. One I use a lot unfortunately!)

I've been going through cookbooks and trying to pull out recipes that will work for me on a couple different levels (like hummus -- I'm trying to find enough different ways to use it that I will actually finish a batch of it before it goes bad without getting sick of it or totally overeating.) There are just so many questions I need answers to -- what can I make and freeze? What ingredients am I lacking to make various recipes? What are acceptable substitutions that I can use so I'm not running to the store every day? What do I like and what can I (should I) omit from recipes so I will actually like the end result?

I don't want to get bogged down with details (but I am) and have this totally throw me off course.

Sigh. All I know is at the moment, my tummy is grumbling. I'm off to make a Brown Rice Breakfast (of some sort) since I had the foresight to make some rice up yesterday so I'd be ready to go this morning!

Oatmeal For Breakfast -- Yay or Nay?

Well last week my featured veggie was Kale -- and I was pleasantly surprised to find that I liked it more than I thought I would. I still haven't tried it in as many recipes as I'd like (meaning no Kale Chips yet, which by the way, my friend Sarah told me she now makes in a dehydrator and insists that's definitely the way to go. Note to self: add dehydrator to the must-have list) but I know I'll get there. At least I'm not terrified of the Green Kale Monster anymore!

This week I had planned to feature sweet potatoes (yes, if you can believe it, I've never really had them. They just weren't a part of my childhood and never had a chance to be in my adulthood. There will be a sweet potato story when I get to them though so wait for it ... ) but I'm going to hold off since we are heading out on a quick vacation and I know I just won't be able to do them the justice they deserve. I will however, look for every opportunity possible to eat them while in Las Vegas (please don't hate me!)

Anyway, in light of not having a featured veggie this week I decided the very least I could do was give oatmeal a try. Honestly, I know you're probably thinking I must have survived on mac and cheese as a kid (pretty close) but again, oatmeal just wasn't a part of my childhood eating experience and by the time I grew up and was on my own, it never entered my mind to have it for breakfast (or lunch, or dinner for that matter.)

It seems to me that I've had occasion to give oatmeal a taste over the years and didn't really like it, but I'm trying to wipe the slate clean here and assume that perhaps I just didn't have it prepared correctly or it wasn't cooked enough ... I mean, come on, you can't keep me back from a plate of Oatmeal Chocolate Chip Cookies so maybe I've just somehow missed the proverbial oatmeal boat? I can only hope.

So this morning I got out my canister of rolled oats and box of raisins and mixed up everything as directed in a recipe provided by PCRM (Physicians Committee for Responsible Medicine for their 21-Day Vegan Kickstart program.) I chose the Cinnamon-Raisin Oatmeal recipe simply because I love cinnamon and I love raisins. I figured it was a close to a sure win as I was going to get. And ...

Yuck.

Sorry to say this but I only made it through about 5 spoonfuls before deciding that there wasn't any taste to it. And what taste there was, I didn't like. Just too bland -- even the raisins (which I doubled) and the cinnamon couldn't save it.

Honestly, I'm so glad I tried it. And I don't feel bad at all for giving it a thumbs down. Since there are so many other wonderful breakfast options that are just as healthy and nutritious as oatmeal to choose from (and something that I truly WANT to eat) I don't feel I'm cheating my body out of something it needs. Hallelujah!

And so ... while oatmeal is back to being a supporting player as opposed to the star when it comes to my breakfast choices, I'm thinking my experience was still a big win.

Now I know I don't like oatmeal. And I'm off to make a nice green smoothie!

Kale, Carrot, and Avocado Salad -- Yum!

Once again, Whole Foods has come up with a recipe that just sounds great -- and I want to make sure I have it posted here so it's right at my fingertips when I'm creating meal plans.

This time the ingredients are simple, but the taste factor is wowza! I just love avocdo added to salads and am already looking forward to serving this salad for lunch or even as a side with a bowl of soup.

Click here for the original recipe or see below.

Kale, Carrot, and Avocado Salad

Serves 4
Note: Avocado provides rich flavor and creamy texture in this simple salad.

1 bunch kale, stemmed and finely chopped
2 cups grated carrots
1/2 avocado, peeled and pitted
1/4 cup thinly sliced red onion
2 tablespoons lemon or lime juice
2 tablespoons sesame seeds, toasted
1/2 teaspoon reduced sodium soy sauce

Toss all ingredients together in a large bowl. Use your hands or the back of a large spoon to thoroughly mash avocado into kale. Set aside at room temperature for 30 minutes before serving to allow kale to soften.

Nutrition Per serving (about 8oz/234g-wt.): 160 calories (60 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 115mg sodium, 23g total carbohydrate (6g dietary fiber, 3g sugar), 6g protein

Note: Reviews on this recipe were mixed -- some loved it and others didn't like the raw kale. I'm wondering if lightly steaming the kale would make a difference? Will have to give it a try.

Massaging Kale

I noticed in a couple recipes that people mentioned "massaging" the kale and I had no idea what that meant.

But here's the explanation given by a reviewer of the Kale Waldorf Salad recipe on how to massage kale:

"The only suggestion I have for this recipe is to massage the kale....roll up a stack of kale and chiffonade it. Then massage the kale for a few minutes. The longer you massage, the better it is. Since this makes such a huge difference, I make up a huge batch and keep in fridge for a few days....that way I always have prepared kale for different recipes."

Note: Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.

And how exactly do you "massage" your kale? This post from Mixed Greens explains it nicely (and I must say their Massaged Kale Salad recipe looks mighty yummy too!)

Kale Waldorf Salad -- Will This Be My New Favorite?

I am here to tell you that there is not much in this world that I enjoy more than Chicken Waldorf Salad. I mean, I could eat it every. single. day. Seriously. At every meal even.

Well, those days are over. I'm no longer eating chicken. Or mayonnaise. And I have to admit, Chicken Waldorf Salad was one of those foods I figured I'd be missing until the day I die. Now I'm thinking, whoa! Slow down girl! Not so fast.

As I was searching for recipes that featured this week's star veggie - kale - I came across THIS recipe from Whole Foods.

It's given me new hope that I might not have to say goodbye to my beloved waldorf salad after all. Sure it's different. And I know it won't taste the same as what I'm used to. But I think it's worth a try and who knows? Maybe it will become my new favorite ...

Kale Waldorf Salad

Serves 6
Note: This variation on the classic Waldorf salad uses kale instead of lettuce and adds apple and walnuts to the dressing for a creamy consistency without using the typical mayonnaise base.

4 cups packed finely chopped raw kale, preferably dinosaur kale
1 large red apple, such as Fuji or Honeycrisp
1 cup thinly sliced celery
1/2 cup walnuts, toasted and chopped, divided
1/4 cup plus 2 tablespoons raisins, divided
2 tablespoons Dijon mustard
2 tablespoons water, more if needed
1 tablespoon red wine vinegar
1/8 teaspoon sea salt

Place kale in a large bowl. Chop half the apple and add to kale along with celery, 1/4 cup walnuts and 1/4 cup raisins. Chop remaining half of apple and put in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.

Nutrition Per serving (about 5oz/131g-wt.): 140 calories (60 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 135mg sodium, 20g total carbohydrate (3g dietary fiber, 10g sugar), 3g protein

Suggestions: I'm already thinking I'll probably omit the Dijon mustard (not a huge fan) and that I'll add a little more apple to the salad. Maybe include some spinach and romaine in there just for kicks? And dried cranberries too. Possibly even add some roughly chopped white mushrooms to take the place of the chicken? I can already imagine how good it will taste!

Kale Salad -- It's Magical

Ok -- so I'm finding some yummy looking kale recipes out there so I know there's hope for me. This recipe (from Whole Foods came with RAVE reviews so I am definitely going to try it.

One thing I've learned in searching for recipes is to read the comments. It would appear that NOBODY makes the recipe the way it's originally stated. Everyone seems to add their own little twist to the mix, either because they didn't have all the ingredients or just because it felt like the right thing to do. What I'm finding is that in reading the comments posted under a recipe I get some GREAT ideas! Maybe it's the idea of adding cranberries to the salad or a little orange juice to the dressing mix ... sometimes it's just the inspiration I need to get me excited about a recipe.

I'm in need of a couple things before I can try this so I can't say how it turned out (yet) but I already think it's a winner :)

Kale Salad

Serves 6
Note: The key to this salad is finely chopping the kale leaves.

2 tablespoons olive oil
2 tablespoons lemon juice
1 to 2 teaspoons chili powder
Salt to taste
2 bunches kale, stems and tough ribs removed, leaves very finely chopped

In a large bowl, whisk together oil, lemon juice, chili powder and salt. Add kale, toss to combine and serve.

Nutrition Per serving (about 7oz/190g-wt.): 130 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 290mg sodium, 19g total carbohydrate (4g dietary fiber, 0g sugar), 6g protein

Suggestions: red pepper instead of the chili powder, a little orange juice added to the dressing mix, adding cranberries or chopped apples. I think some chopped walnuts might be a nice addition as well.

Green Juice ... It's Got It All!

I have been visiting all sorts of blogs and websites today (in search of kale recipes and inspiration!) and came across this recipe for Green Juice over at Crazy Sexy Life. It's mostly greens which is a little different than my typical fruit-based breakfast smoothie and admittedly makes me a little nervous, but I'm planning to give it a try. I would really love to start focusing more on greens and veggies and this certainly should do the trick!

The folks over at Crazy Sexy Life say "Make Juice, Not War! It's our motto and how we start each day." Gotta love it!

Green Juice

2 large Cucumbers (peeled if not organic)
Big fist-full of Kale
Big fist-full of Romaine
3 stalks of Celery
1 Pear or Green Apple
1-2 big Broccoli stems
1/2 inch of Ginger

Experiment to taste! Other greens we love: any lettuce, spinach, parsley, dandelion. Makes about 32 oz. Make more and save in Mason jars up to 24 hours.

Am I Ingesting Or Digesting?

I just had to post this link ... it just had such an impact on me that I didn't want to forget about it. And I wanted to be able to refer to it at some later date when I'm trying to remember who wrote it and where I could find it.

Lysa Terkeurst recently wrote a book called Made To Crave -- and I admit that while I'm a fan of Lysa's I haven't yet picked up the book or read it. I am so focused lately on learning as much as I can about the benefits of a vegan diet and lifestyle (and how to transition into it) that most of the books I'd also like to be reading have been put on the back burner.

But I do try to follow her blog and today she posted about how her husband saw a woman sitting in a Taco Bell parking lot reading the book. Lysa gave her the benefit of the doubt (hoping I'm sure that the woman wasn't munching on TB while reading the book) but it made her wonder how many people are INGESTING the message, but not DIGESTING it.

Click here to read the post.

Hmmm. As Lysa points out in her post, there's a big difference between INGESTING and DIGESTING. Her message really hit home with me - perhaps in another sense in addition to what her post was intending. I realized that I can read and study and try my hardest to learn everything there is to know about the benefits of a vegan lifestyle -- but if I then just go off and grab a burger and fries for dinner, what's the point?

I think this little wake-up call has really helped me to put all this into perspective. There needs to be a little less studying, and a lot more doing.

Thank you Lysa! Great message!

When Spinach Goes Bad ...

Sigh. I'm so sad. I buy these big bags of baby spinach knowing that if I'm eating right, it will be gone in just a few days (with help from hubby that is!) But even when I'm using it up by incorporating the spinach into smoothies, salads, wraps, and soups, sometimes it still starts to take a turn for the worse long before it should.

That frustrates me. I hate to throw good food away, but I don't want to eat anything that's starting to deteriorate either!

I have to admit I haven't been the greatest about washing my bagged spinach mostly because I don't want to get it wet and speed up the decay process. But sometimes the spinach inside the bag seems moist while still at the grocery store (maybe from being in the cooler and then exposed to warmer air? I'm not sure why.) I try to pick the "driest" looking spinach but there isn't always a choice. And buying it from the loose bulk isn't really an option since they have sprayers that come on every few minutes to keep it fresh (looking anyway.)

After having just thrown out half a bag of slimy looking spinach I decided I needed to rethink this. I'm wondering if I should use that super-duper-salad-spinner that I just bought for my spinach. I'm wondering if there is a way to wash and then dry it in the spinner and then keep the moisture away when I go to store it in the fridge.

Would I be better to try to freeze some of my fresh spinach (does that even work?) Is there something I could add to my storage container that will absorb the moisture (I'm thinking about how I add a slice of bread to my brown sugar to keep it from turning hard.)

This is my latest project -- to figure out how to keep my spinach fresh as long as possible! I will be reporting back!

Everyday Goodness Green Smoothie

Just about every day, I treat myself to a green smoothie. It might be for breakfast or for an afternoon treat but whenever I indulge, it's knowing that I'm treating my body to a nutrient-dense delight that not only satisfies my taste-buds but is helping to heal and strengthen my body. Win, win, win!

Everyday Goodness Green Smoothie

1 large banana
1 cup strawberries
1 cup mixed berries (blueberries, raspberries, blackberries)
2 - 3 large handfuls baby spinach
1 handful kale leaves
2 cups crushed ice

Break banana into chunk size pieces and place in blender. Add berries (thawed if using frozen) and blend. Add in spinach and kale and continue to blend until smooth. Add crushed ice and blend until milkshake or thick smoothie consistency.

Note: I sometimes add 1/3 cup of white beans or 1 tablespoon of ground flaxseed for added nutrition.

Hooray For Kale!

Okay -- this may be a little bit premature, but I started experimenting with kale today. Breakfast today was a wonderful green smoothie (recipe to follow) and, as I'd promised myself, I added a little bit of kale to it.

Typically I just add spinach to my smoothies but I know lots of people add kale to theirs and I admit I was hoping that the lovely taste of berries and banana would overpower any *unpleasantness* the kale might project.

Before adding it in, however, I gave the kale a taste. It was definitely strong-tasting, no denying that, but it wasn't horrible, just ... different. I'm wondering if the flavor changes when it's cooked. It's funny, I like broccoli so much better cooked than raw. And I like spinach so much better raw than cooked! Where will kale fit in?

As for the smoothie -- it was a hit! I could just barely detect the taste of kale mixed in with the spinach and fruit. And I actually liked it. I dare say, it might even be an improvement on my everyday yummy green smoothie recipe. So -- hooray for kale!

I cleaned and prepared enough to add a generous handful to my smoothie and still have some left for my lunch salad. We'll see how that goes but I would really love to be adding more greens to my salad mix. If nothing else, I definitely think I'll be able to add a little kale to some of my recipes without changing the taste of them too much.

Every little bit helps!

Simple Broccoli Soup

I'm not sure exactly why, but I just love this soup. It has a "comfort food" effect that wins me over and it's simple -- there's nothing fancy about it. It's easy to prepare (which I LOVE!) and it can hold its own "as is" or serve as the base of something equally as wonderful. However it evolves, this soup is a favorite of mine and will be a staple in my vegan repertoire. Enjoy!

Bumme’s Broccoli Soup

5 – 6 ribs of celery, sliced
5 – 6 carrots, sliced
1 large onion, chopped
1/2 – 1 package mushrooms, sliced
1 package (2 pound) frozen broccoli florets (or fresh)
3 – 4 cups baby spinach
2 containers (32 oz. each) low sodium vegetable stock
Fresh ground black pepper

Note: can also add white beans (if desired) either before or after blending.

Wash and prepare celery, carrots, onion, and mushrooms. Place in large soup pot and add one carton vegetable broth. Bring to a boil and then turn heat down and let vegetables simmer until tender.

Add broccoli and second carton of vegetable broth. Add black pepper and any additional spices you’d like. Bring to a boil and then reduce heat again and cook until broccoli is tender. Take off stove and let flavors blend for about an hour.

Using an immersion blender, slowly blend all contents of pot until a nice thick consistency. Heat to serve. Sprinkle top with nutrional yeast if desired.

This Week's Veggie Is Kale

I've decided I'm going to have to start experimenting a little and trying some of the foods that I long ago shunned (without even trying them) just because I *knew* they would taste bad.

Especially the ones that are of the super-duper-good-for-you variety.

I'm starting with kale. I bought some at the store the other day (despite my husband saying "Kale? Seriously? Do you have any idea how bad it tastes? I hope you don't expect me to eat any of that!" Sigh.) and have decided I'm going to go with a suggestion I just read (I think it was in Veganist by Kathy Freston) to just add small amounts of it each day to let my taste buds acquire a taste for it. Makes sense to me.

I thought I'd try adding a couple leaves in with my smoothie (already packed with spinach) and then try sneaking a few leaves in with my salad greens. Little bits at a time. I only bought a small bunch but my goal is to use it up by Thursday.

It honestly doesn't matter whether I become a huge kale fan or not, I've got to find ways to get the nutrients it offers into my diet. If I find I'm not such big fan, I'll opt to sneak it into recipes where I think it will be least detected. And if I acquire a taste for it (heaven forbid -- I may even find I really like it!) I'll move on to recipes that showcase kale as it's star. I might even try my friend Sarah's Kale Chips recipe.

So -- this week I'm on the hunt for kale recipes. I'll report back on my findings!

Quick, Easy, and Healthy Vegan Breakfast Ideas

As I lean into a Vegan lifestyle I have come to realize that how I start my day is vital to how my day will continue. In other words, if I blow it at breakfast I'm probably not going to have a very good Vegan day :)

And since I'm taking this step-by-step lifestyle change seriously, starting my day Vegan is pretty up there in importance.

I don't know how other people feel about breakfast but I've never been a cereal girl. Truth be told I love nothing more than a plate-full of homefries, sausage, and eggs. BUT -- that's in the past and even then, it was only a once in a while thing. What really appeals to me (beside the obvious nutrient-dense, plant-based factor) is something warm, filling, and most of all -- fast.

I'm not one to take a lot of time cooking breakfast. I don't think most people have that luxury to begin with. I think that's why I've gravitated to my fiber bars over the past few years -- all I need to do is pull one from the freezer, pop it in the microwave, and Viola! Breakfast. However, since my fiber bar recipe is not Vegan and I'm going to need a little help in coverting it, I'm searching for recipes that meet my Vegan Breakfast criteria.

I've come up with a few recipes that I'm hoping will push me through and get my day started on the Vegan track. They are:

Green Smoothie -- this is something I already make on a regular basis but usually as an afternoon treat. It typically consists of a banana, berries (strawberries and then a handful of raspberries/blueberries) and spinach. I add crushed ice to make it more of a frozen treat. If I'm having it for breakfast I think I'll start adding about 1/3 cup of white beans and maybe some oat bran to give it more oomph and keep my tummy full and blood sugar steady. It's not a warm breakfast, but as much as I like something warm, I also like something really cold to start my engine.

Broccoli Soup -- might sound kind of strange to have soup for breakfast but I truly love this totally veggie-galore soup. I have been making a big pot of it and freezing it in portions for lunch. It really would be a great way to start the day, especially if I add some beans to it for that extra fiber. I'll be sharing this recipe in the near future but for now, it makes the breakfast list.

Veggie Scramble -- I used to make this on occasion and serve it with fried eggs on top. I can just skip the eggs and enjoy the warmed up veggies. This is a great way to use up those extra veggies and grains from dinner -- brown rice, beans, or potatoes, corn, broccoli, green peppers and onions ... yum.

Black Bean Breakfast Wrap -- this is something new I'm going to try since it sounds pretty easy. I got the idea from reading Natala's post on quick go-to meals at her blog Vegan Hope. Basically it's just black beans and greens topped with some salsa served in a corn tortilla. Sounds yummy and easy. I'm thinking I could warm up the beans ...

Oatmeal and Fruit -- I'm going to be totally honest here. I have never liked oatmeal. I don't know if it's just me or whether I've just never had it prepared properly, but to me it's both bland and blah (and frankly reminds me of sticky, gummy goo.) However, I'm willing to give it another go. I've found a couple recipes for steel cut oats (which everyone claims are better for you and tastier) over at Fat Free Vegan and with any luck, I'll become a new oatmeal convert (crossing fingers!) Oh, I also found what looks like a good recipe here at Eat, Drink, & Be Vegan.

Breakfast Rice -- I also want to try this Breakfast Rice that comes from The New McDougall Cookbook (recipe found at Fat Free Vegan.) It seems simple enough, a great way to use leftover rice, and seems pretty hearty. I'm going to give it a whirl.

Grab-and-Go Chocolate Banana Oat Bars -- yes! Now we're talking my language. Fast, Chocolate, and Bananas? Doesn't seem like it could get much better than that. But it actually does get better -- there's no added sugar in these sweet oat bars! I'm definitely going to be making up this recipe by Carrie over at Carrie On Vegan and praying it's every bit as wonderful as it sounds. I especially like the idea of making up a batch and having breakfast at my fingertips for days on end (thanks to my freezer.)

I'm sure I'll be adding to this list and plan to post the recipes I use (with pictures) in a future "Breakfast" post.

Until then ...

Vegan Overwhelm!

As I've been immersing myself in books and blogs that espouse the Vegan lifestyle and all the benefits it offers to health, mind, our animal friends and the environment, I have to admit, I'm getting a little overwhelmed.

There's so much to learn! I'm realizing it's a major, MAJOR change -- not only in the food I eat but in lifestyle.

Not to say I didn't realize this from the get-go, but I think maybe I underestimated the amount of time it would take for me to absorb all this information and begin to implement it.

I want this change to be easy. I want it to be enjoyable. I want to feel prepared (meaning I want to be able to explain my reasons for making this change, feel the conviction of my decision, and be confident in how I'm doing it.)

I'm a planner. I like to have all my ducks in a row and know how I'm going to proceed with whatever it is I'm doing. Right now that means I want to have meal plans in place, grocery lists prepared, ECOPO (Emergency Change of Plan Options) at the ready.

Yes, I want to know that there will be carrot sticks and cucumber slices in the fridge just waiting to satisfy my between-meal hunger attack or the after-work-snack-time with my hubby.

In a way it sounds silly -- I should just jump in feet first and never look back. What's the worst that can happen? I miss a meal (or two) because the fridge is empty and I can't get to the store for lettuce? But you see, for me, that creates stress.

I don't need any more stress in my life.

I have read reports (several actually) of people who were handed a life-changing medical diagnosis who went Vegan the very minute the verdict was revealed. I have read about people who, upon learning the benefits of a Vegan lifestyle or having watched a film documentary about the factory farming of animals, have stopped eating meat and dairy immediately. No meal plans in place, no stack of how-to books on their nightstand giving them the step-by-step instructions that I feel are needed. They just did it.

But I guess, we all enter into new lifestyles in our own way. While I know I'll make mistakes along the way, I'd rather they be few. I know being faced with obstacles and dilemmas can squash me, deter me, crush my enthusiasm and ultimately defeat me. I prefer to be armed with facts and knowledge, strategies and game plans that will help me jump over the hurdles and stay strong in the face of temptation (or criticism.)

So I've decided to ease into veganism. Or "lean into it" as Kathy Freston, author of Veganist would say. One step at a time.

I've decided I'm going to start with breakfasts. Today my goal is to come up with five easy to prepare breakfasts that are healthy and vegan. The next step will be to see what ingredients I'll need and pick them up while I'm out today (which may or may not mean locating stores that sell the needed ingredients!) After that I'll figure out to to prepare the breakfasts ... and just go from there.

Once I get breakfast squared away, I'll tackle lunches.

One step at a time.

Fortunately, I walk quickly :)