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Going vegan and how to get started

February 16, 2016

going vegan

Feeling confused or overwhelmed about your newly made decision to go vegan? Snap out of it because there are more options, creative solutions and resources than you will ever need to make a smooth transition. Here are a few initial steps that will make your new vegan lifestyle seem like a breeze.

Get Some Resources

Everything you need to know about being vegan is out there. Now, it’s time to stock up on the resources that show you how and why. Think books, blogs, magazines, online groups and iPhone apps. Some useful things to sink your teeth into are…

  • The China Study: A book about why the vegan diet is superior and its benefits.
  • Veggie Visa: A blog about being vegan all over the world.
  • Barnivore: Vegan app that tells you which alcohol brands are vegan.
  • Keep it Vegan: A recipe book with simple and healthy dishes.
  • Happy Cow: A website and app that will show you via map where you can find vegan restaurants anywhere in the world.
  • Bunny Free: An app that will tell you if a product is tested on animals or made with animal products.
  • Finding Vegan: A resource that helps you find other vegan blogs and resources

Do Your Homework

Take all of the resources that you have found, give them a good study and learn about the basics. You will learn what you can eat, use and wear and how to find them. Take a good look through some recipes to find out what you will need to buy.

Clear Out Your Kitchen

Throw out or donate anything that isn’t vegan. If you keep it in the house, you may be tempted to eat it later on.

Stock up

After using your resources to find out which recipe items you need and what products you can use, make a list and head to the store. Stock up on essentials like beans, nuts, seeds, non-dairy milk and grains and head to the produce section to stock up on items that you will use for recipes within a week.

Have fun learning and trying new things while getting creative in your new vegan lifestyle!


Almond Crusted Quinoa Burgers

April 4, 2013


There are so many ways to make a great veggie burger and plenty of amazing recipes out there to try, the possibilities are endless! Since we are coming up on grilling and BBQ season, I wanted to work on some new recipes. Today we are sharing the recipe for our newest creation, a protein packed almond burger coated with ground almonds and seared for a crispy, crunchy finish. The plant-based protein in this burger comes from almonds, quinoa and kidney beans. Serve these burgers up with some lettuce “buns”, slices of tomato, onion and avocado. Enjoy!

1 1/2 cups almonds
1 cup cooked quinoa
1/2 cup kidney beans
1 carrot, chopped finely
1 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon sea salt
1/4 teaspoon freshly ground pepper

In a food processor or Vita Mix blender, grind almonds until fine. Set aside 1/2 cup ground almonds in a small bowl. Add quinoa, kidney beans, carrot, thyme, garlic powder, sea salt and pepper and pulse to combine. Shape the burger into 2 inch patties and roll in the ground almond until covered.

Heat olive oil in a cast iron pan over medium heat. Add patties and cook about 5 minutes on each side or until crust is golden brown. Serve with all the healthy veggie toppings!

Rustic Gluten-Free Blueberry Biscuits

April 2, 2013


Happy Spring everyone! We are loving the change of weather and newness of spring. Today we are sharing a rustic gluten-free biscuit recipe that is loaded with blueberries! Our kids are constantly eating and having healthy biscuits around makes for a fun and quick snack we can all enjoy. These biscuits are sweetened with just a couple dashes of stevia and a bit of iron-rich blackstrap molasses. Store extra biscuits in the freezer for a quick breakfast treat.

2 3/4 cups brown rice flour
1 1/2 cups gluten-free oat flour (or just blend up some oats in the vita mix to make oat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon sea salt
1 teaspoon xanthan gum
2 dashes stevia extract
1 cup canola oil
1 tablespoon blackstrap molasses
1 cup almond milk or other milk alternative
1 cup fresh or frozen blueberries

Preheat oven to 375 degrees F.

In a large bowl, combine the flours, baking powder, baking soda, cinnamon, sea salt, xanthan gum and stevia. In a small bowl, combine the oil, molasses and almond milk and stir well. Pour liquid mixture into the flour mixture and stir until just combined. Fold in the blueberries. Drop 2-3 inch scoops of dough onto parchment-lined baking sheet.

Bake until lightly golden on top and firm to the touch, about 20 minutes.

Rich Chocolate Valentine Cookies

February 13, 2013

Rich Chocolate Valentines Day Cookies

Have you been looking for something sweet to make for your special someone this Valentines day? I’m always looking for a sweet treat to share with loved ones but I also want it to be full of healthy grains and without too much fat or sugar. Here is a recipe that includes quinoa, almonds and chia, which are all high in protein, complex carbs and omegas. Share and enjoy!

1 tablespoon ground flaxseeds
1 tablespoon chia seeds
1 cup raw almonds
1 cup cooked quinoa
¾ tsp baking soda
¾ tsp salt
1/3 cup almond butter
1 tablespoon coconut oil
¼ cup apple sauce
¼ cup raw agave or maple syrup
1 tsp pure vanilla extract
¾ cup vegan chocolate chips


Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In a small bowl whisk together the flaxseeds, chia seeds and warm water. Set aside.

In a food processor, process almonds until powdery. Add quinoa, baking soda and salt to the almonds and process for 1 minute, or until you have a fine meal. You’ll be adding the almond butter to the food processor in a minute.

In a small saucepan combine almond butter and coconut oil. Stir over low heat until coconut oil and almond butter are melted. Whisk in apple sauce and agave until heated through. Remove from heat and stir in vanilla and flax/chia mixture.

Add the almond butter mixture to the food processor and process until a dough has formed. Add chocolate chips and process until chocolate is melted and blended, stopping to scrape down the sides as necessary. Roll the dough into 1 inch balls and flatten slightly with your fingers. Bake for 12 to 15 minutes. Allow to cool in the pan for 5 minutes and then transfer to a wire rack to cool completely.