The Abundance Diet Review

Somer McCowan wrote The Abundance Diet: The 28-day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods. I’m kinda late to the party as this book was released in June of 2015. To be fair, it seems just like yesterday I bought the book. And honestly where does the time go? For anyone who doesn’t know about this book or is sitting on the fence, I have a few words for you- if you want to redevelop your relationship with food, and want to be able to eat as much as you want without gaining weight- this book is for you. Do you want recipes packed with flavor with each time you lift your fork or spoon to your mouth? This book is for you.

This book is divided by 4 parts. Part 1 includes Somer’s personal journey. Did you know she was diagnosed with a severe autoimmune disease, but when she went 100% vegan- she was able to get off all meds and is in FULL remission…. see the power plants have?) She  talks about how we as a society,  look at food and talks about how to rethink our eating habits by replacing them with healthy ones. There’s a part  about reinventing our Kitchen, which is interesting because I’m nosy and I like to find out how others are organizing and what they are buying. I like to be able to take a sneak peak.

Part 2: The 28 day meal plan, she makes things easy for us,  as she made a menu for us. No excuses. NONE!!!!

Part 3: The recipes, including a bonus 1-3-5 day juice feast (she also talks about the basics).  She’s not pushy with her opinion, her recipes are down to earth and tasty.

And she wraps this gem up with Fitness and maintenance tips. She doesn’t leave you wondering “now what?” “where do I go from here?” I love the fact that she knows you need realistic goals and she doesn’t try to tell you if you follow this plan, then you will be model skinny. She’s trying to give you a gift by making you be the healthiest you- you can be. Weight loss is going to happen, because she’s not making you starve and is telling you to eat as much whole foods as you want.

These are the recipes I have tried and LOVED!! In fact many of them I’ve made a few times already and I will never get bored with them!!!

Cheesy cauliflower and potato bake

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You can find the recipe on Somer’s site.

Cheesiest potato soup, homestyle mexican casserole, minted cucumber melon juice, easy applesauce snack cake, chocolate chip mini blondie muffins, “cowboy special” one pot pasta, roasted tofu veggies stir fry with garlic ginger sauce (includes up to 3 variations plus a Kung Pao recipe) creamy vegan ranch dressing. Australian carrot, apple, celery juice, chia limeade.

Somewhere I have pics, and I may- read WILL add more later when I update this post with new dishes I make.

Bottom line, she makes this food taste like comfort food. But really? It’s healthful, so you don’t feel guilty about eating it 🙂 I hope you check out the book. Somer has lots of recipes on line for you to try.

Follow her on SM

http://www.instagram/somermccwan

http://www.twitter.com/vedgedout

http://www.facebook.com/pages/vedged-out

I would like to know, what is your fave Vedged Out recipe? I cant decide my favorite.

 

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You wanted juice? You’ve Got Juice

The freshest refreshing juice in the world…….. Somer McCowan’s, juices from The Abundance Diet. I can’t give out the recipes, but I’m sure you can figure out what’s in them by the name of recipe.

Australian  carrot, apple, celery refresher

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This is close to the juice I make the most, only this one doesn’t have lemons in it- but it has celery. Yummy!!! I used Granny Smith apples bc I like my juices on the tart side.

Chia Limeade

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Someone commented that this looks like a snow globe- I think I’ll rename it to chia globe! Normally I see recipes calling for 5 lemons and hardly anything else. I was shocked at how little juice was called for this and how  it packs a great flavour. Those other people who call for 6 lemons WRONG!!! Do not listen. This recipe doesn’t call for lemons, but limes (same thing, I’m trying it with lemon next time).

This drink would be perfect when you are having lunch with the girlfriends, or if you drink- add a shot of vodka (or two) for a girls night in!

Be sure to check out Somer’s book The Abundance Diet for the recipes to these and more……

It’s the middle of winter here, but I am dreaming of summer. Which makes me wonder, what are your fav juices to bring  on your picnics?

 

 

 

Meal Plan Jan 18-24

The week flew by, I don’t know where the time goes. The only good thing about it, it means spring will be here before we know it. 

Heres what we’re cooking up from Vegan in the Freezer:

Red lentil soup

Rainbow veggie hash

Pizza

use hashtags #veganinthefreezer so we can see what you’re cooking.

From the Veggie Queen’s site:

Lemon scented spinach spread

Saffron quinoa with veggies

Burritos

use hashtag #theveggiequeen

open juice bar this week 🙂 have fun!!

What are you juicing this week?

 

 

 

 

Pull Apart Pizza Buns

I decided it was time to stop talking about these and just make them.  Kathy Hester (healthy slow cooking) wrote a review and shared a recipe from Ginny’s (vegan in the freezer) new book, The Make Ahead Vegan Cookbook: 125 Freezer-Friendly Recipes.

I knew I needed pizza sauce, I wasn’t all that worried, because I had some in the cupboard right?! Well it turns out I didn’t, so off to the google gods to find a decent recipe (read, let’s hope I have everything on hand and wouldn’t take hours to make). The first site that popped up was minimalist baker- hey, I’ve been to her site before, she has some good recipes, let’s check it out. A can of tomato sauce, some spices- whisk and that’s it. The recipe is so easy, but tasty. See for yourself pizza sauce. The recipe is part of a pizza recipe, so I’m going to revisit and make that pizza pie. I mixed the yeast with the water, made my flax egg, made the pizza sauce- then I got down to work. Ok Big Red,  a.k.a Kitchen Aid stand mixer did the rest of the work for me. You might want to keep a couple tablespoons of extra flour handy so you don’t have to wash your hands before getting extra flour if you find the dough too sticky. Also before you start cutting the dough, or as I did just rip off equal sized pieces, flour your work area so the dough doesn’t stick. Put it in the crock pot, and clean up.

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The next picture is after it cooked on low for an hour.

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It says to use a stand mixer to mix the ingredients but you would be able to whisk and knead by hand if you don’t have one. Also, a trick I’ve learned from Kathy is to always make sure you put a clean tea towel between the crock and the lid- otherwise your bread would get soggy- look at how much condensation is on the lid, all of that would end up on your bread. (seriously, you can cook bread, buns, cakes, pizza EVERYTHING in the crockpot, just look through Kathy’s site, she’s proof that it can be done)

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I suggest, making a garlic dip for this- I’m making some tonight to have with them.You can add vegan parm, or even add a bit of vegan cheese and transfer them to the oven for a few mins to melt the cheese. I wish I was at home, because I’m want some in my mouth right now…. with yummy ranch dip. So, I’m going to get going so I can work on that.

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Check out the recipe and make these soon, you don’t need to thank me. I suggest making these for game night- BUT fair warning, you will want to make a few batches of these. They freeze well, and can be in the freezer for up to 3 months.

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Here’s my recipe* for garlic dip (if it’s too strong for you, add more mayo. I’m a huge garlic and onion fan, and can’t believe not everyone is on board with that)

4-5 tablespoons of vegenaise, 1 teaspoon garlic powder, 1/2 teaspoon onion powder,  scant 1 teaspoon of each parsley and dill. Mix together and chill for at least 1/2 hr, it’s ideal to chill it for as long as you can hold out the next day is really good.

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This is the mayo I use, but use any vegan mayo you want.

What is your fav pizza dip?

*the garlic dip is a recipe loosely based on Lindsay’s ranch dip from the The Happy Herbivore book. The link will take you to her site.

Cashew Rice Bowl

Kayla and I were chatting the other night about how expensive groceries are becoming, and it’s only going to get worse. It’s incredible at how expensive produce is, 6 dollars for cauliflower, 3 dollars for celery, 2 dollars for onions, you get my drift. Now how do you feed your family healthfully for the least amount of money possible? Good question. Not every one can live on left overs, not to mention even liking left overs. So the question is- how do you keep things fresh and not boring. How can one trick their family into thinking they are NOT eating left overs? (side note, I can live on left overs)

During the winter, I often resort to frozen veggies because they are much cheaper and still healthy. I do not like canned veggies (unless it’s corn) I find canned veggies to be mushy, gross and sickening- but that’s just my opinion. But I still like to buy fresh carrots, onions, garlic and other veggies when there’s a sale on. I like to peel and chop. Hire me, and I’ll come over and prep your fruits and veggies for you, I could even cook your dinner 😉

I made Ginny’s Cashew rice bowl. I used the veggies I had on hand- read: already washed and chopped. I had brussels sprouts, carrots, green beans and zucchini. I cooked the recipe as it states, (though I didn’t add  rice to the wok), as I had cooked it in the IP (instant pot), as I was cooking the veggies and didn’t want the warm rice to stick and become mushy. By using the IP I was able to cut the cooking time in half. If I had made the rice before hand and it was cold, I would’ve added it to the wok with the cashews. This worked perfectly.

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I also made foiled wrap veggies, which turn out well… except the zucchini- it was over cooked, oh well, I will know for next time to keep an eye on it, or not to use them at all. But over all- it was good.

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Back to how to make this taste like a new meal? Well, I had left overs today- I added some hot sauce and a little bit of hoisin sauce. Make sure you read labels, you can buy vegan hoisin sauce, it may not be easy to find. I found mine in a locally owned store where the owner carries a lot of vegan product for reasonable prices.

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I could’ve taken this dish because I did cook the rice and veggies separately, I could’ve put the veggies in a wrap, and added some broccoli and cheeze to the rice to make a casserole. Even if the veggies and rice were cooked together, it would’ve made for an awesome burrito. I had enough left overs for one, but if I decided to make burrito’s I would’ve been able to get two- stretching my money even further.

Are you a fan of left overs? If not, how do you keep your meals fresh?

Adding To My Simple Raw Garlic Salad Dressing

Because this salad dressing that I made from http://www.therawtarian.com/simple-raw-garlic-salad-dressing is so simple, yet delish, and keeps in the fridge for up to 4-5 days, I decided that I would ‘layer’ it.  Each day I will be adding a ‘new’ ingredient until it is gone.  That way I can have a simple salad with a ‘new’ dressing on it so it’s as though I’m having a different salad every day.

Salad Dressing Day One…see here:

Simple Raw Garlic Salad Dressing

Salad Dressing Day Two:

Today I finely chopped/minced approx. 1/3 of a small, white onion.  I put the amount of salad dressing I thought I would use today in a small mason jar and added some chopped/minced onion.  I put the rest of the onions in the jar with the dressing I made the first day and put it back in the fridge.

 

Garlicky drsng onions