I got this idea from Heidi over at My Paper Crane. She occasionally posts the links to recipes she has tried lately. There are so many recipes online that it can get overwhelming trying to weed out the good ones, so I love getting recommendations from people I know and like. We are eating pretty much vegan with limited salt and oil and added sugar. I'm still loving it and feeling great! I have a green smoothie and steel cut oats with raspberries and walnuts for breakfast, then for lunch and dinner I have a big salad with some kind of entree. I can't' believe how much I'm loving making salads. I start craving it as it gets close to lunch time at work, this is a BIG change for me.
Here are some of the things we've been loving lately. You will see lots of soup. I'm not a super confidant cook, but I know I'm good at soup. It is also easy to pack the leftovers to lunch the next day. Click on the name to go to the source and get the recipe!
Travis has made these twice and they are SO GOOD! I think it is the sweet cranberries that really put it over the top for me. He made them once with purple sweet potatoes and they looked really cool. These are perfect for making a big batch then taking half of one for lunch the next day.
I saw this on Jen Loves Kev in 2011 and have made it many times since. The flavor is wonderful and I love that you add cocoa powder to it. I have made this more than once for a non-vegetarian crowd and it got rave reviews. I've never added shredded cheese to it though, even when I was eating cheese. I don't think it needs it.
I made this for the first time last week and have already made it again. I wasn't sure about the brussel sprouts but decided to be brave and try it. I'm so glad I did! The sprouts simmer with all the spices and peppers for half an hour and are perfect in the chili. It tastes even better the next day. The first time I made it I used one chipotle with the seeds in and it was pretty spicy. I'm going to try two next time.
This is another one I've been making for a while. It is perfect comfort food. I actually might cut out bread sometime in the future (I've noticed a difference when I occasionally eat it now) but for now this is a great way to have veggies with some carbs. I haven't tried it with mushrooms yet, but I want to try soon. I also want to experiment with growing some fresh herbs in the spring so I can pick stuff to season my food.
This soup is really light and healthy and tastes great. It isn't hearty enough by itself, but I love the flavor.
I use my pinterest a lot to keep track of recipes I want to try, you can see that here if you are interested. I love using it that way because Travis likes to browse my pins and make stuff for me. Do you have any really good vegan recommendations? I'll be back whenever the weather finally gets less gloomy to show you this amazing fudge pie you make with avacados and cocoa powder, and I'll show you the healthy pizzas we've been making. I don't even miss cheese, which I never thought I would say.