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Showing posts from November, 2017

COULD YOU BE HYPER SENSITIVE?...

I begin this post by asking you this question…have you ever felt as though you were immensely different than everyone else?  I don’t mean unique, as we are all different in unique ways, but different in ways that make you wonder why no one person ever understands you?  Were you teased as a child?  Have you ever been called weird, strange or odd?  Do you frequently feel “scattered?”  I was recently, profoundly led to a therapist who actually “gets me,” which is such an odd concept to me because I have been misdiagnosed time and time again, and no one, with the possible exception of my son, has really ever understood me.  My entire social life has been a long, long blur of people moving in and out of my life, never ever understanding who I am and what I am about.  To be fair though, I am not sure that I really ever fully understood these concepts myself.  As long as I can remember, these are things people have said to me… “Why are you so sensitive?” “You need to get a thicker skin,”

TUNA FISH-AVOCADO TURTLES...

(Picture from Reddit.com) TUNA FISH-AVOCADO TURTLES... In the process of embracing my newfound plant-based diet, I remembered this recipe that I had had at a restaurant during the time I was driving the coastline for a living.  I believe it was a restaurant in Brookings.  Anyway, a little fish is allowed now and then in the eating plan and I love tuna.  This recipe is SO delicious!!! 1 can of tuna in water 1/2 cup of mayonnaise 2 avocados, a little on the "almost" ripe side 1/2 red, white or yellow onion, finely chopped 1/4 cup of dill reslish 4 olives of your choice 1 small carrot Add all ingredients to a bowl and mix well.  Cut the avocados in half lengthwise and remove the seeds.  With a large spoon, scoop the avocados out of their shells and try to keep them in tact.  Scoop a small portion of the tuna mixture into the middle of a small plate and turn an avocado-half upside down on top of the scoop, creating the turtle's "shell.&quo

BAKED PENNE WITH GLUEN FREE NOODLES...

Baked Penne Ahhh, pasta.  How can you not love pasta?  Unfortunately, my love affair with pasta was briefly interrupted due to a diagnosis of gluten intolerance.  The good news however, is that therre are now so many gluten-free options when it comes to pastas and flours and all things gluteny (okay, that's probably not a word).   Today I found this recipe on the Trader Joe's website and made it for dinner.  I didn't have any penne pasta on hand so I used the brown rice spaghetti I had instead...I also added some fresh spinach I had.  Wow...all I can say is that this is an amazing dish.  Serves:  6 - 8    Prep Time:  5 Minutes    Cooking Time:  25 Minutes INGREDIENTS 1 package TJ's Organic Brown Rice Penne Pasta 1 can TJ's Tuscano Marinara Sauce 3 cups TJ's Shredded Mozzarella 3-4 large TJ's Fresh Basil Leaves, shredded DIRECTIONS Preheat oven to 400ºF. Bring a large pot of water to a boil.

RAW, VEGAN, GLUTEN-FREE PUMPKIN PIE...

Raw, Vegan, Gluten-Free Pumpkin Pie This is the most amazing pie I have ever had.  The "crust," which is made with nuts and raisins, is so, so delicious, it encompasses a new realm of the pie world.  Thank you so much to Popsugar Fitness for posting this awesome recipe.    Ingredients Crust: 1/2 cup raw almonds 1/2 cup raw cashews 3/4 cup dates (about 18 small), pitted 1/2 cup raisins 1/4 cup raw, unsweetened, shredded coconut 1/4 teaspoon sea salt Filling: 1 small pie pumpkin (4 cups), peeled and seeded 10 dates, pitted 1 medium banana 1/4 cup unsweetened almond milk 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/4 teaspoon ground cloves 3 tablespoons coconut oil 1/4 cup raw, unsweetened, shredded coconut, for topping Directions Get out a 9-inch pie pan, and set aside. Place crust ingredients into a food processor, and process until you see a crumbly mixture form, about 1 minute. Pour the "dough" into the pie pan, and use

BLACK BEAN BURGERS, OH MY...

Hello and happy Thursday everyone.  I hope this post finds you happy and extremly healthy.  The format of my blog is about to change.  Lately I have become so passionate about health and helping people find their healthiest lifestyle.  I am currently enrolled in school to obtain my certification as a dietician and in my quest for excellent health, I have lost 8 pounds, put my cholesterol back into the healthy-human ratio (thank you, God) and dramatically lowered my blood pressure and blood sugar levels.  With all that comes with making the move toward a healthy lifestyle and, in my case, switching my eating habits to vegan, I wanted to change the format of my blog to include recipes that I find along the road to promote excellent health. My quest this evening was for the perfect black-bean vegan burger.  I have had many vegan burgers over the years and, being a person that has never been overly fond of beans, I am happy to say that the following recipe from BudgetBytes.com, is t