Today LinkedIn has told the world (okay, maybe just my connections) that four years ago on this date, Plateful of Soul was born. It’s hard to believe.
Thank goodness for the Internet. If it wasn’t for Facebook reminding me of people’s birthdays, I would probably never remember their special days on time. If it wasn’t for Google calendar reminders, events I’d planned to go to would pass me by. And if it weren’t for LinkedIn, I wouldn’t have been reminded of the journey it’s been the last four years, and to reflect and be grateful.
So on this day in 2013, I took the leap and told the world that I was starting a private lifestyle coaching practice.
This journey had begun years before, though, when I realized that I was tired of struggling with my own personal habits and health – physical and emotional. Continue reading “It’s time to celebrate!”
Here is a recipe I whipped up recently. Because I never make anything small, this makes a lot…but easy enough to freeze some for later meals!
Butternut Squash Spaghetti
1 butternut squash, peeled and cubed
1 jar (25-oz) spaghetti sauce
1 can (13.5 oz) light coconut milk
Cook together on medium heat covered until squash is cooked.
2 small yellow onions, diced
4 or 5 cloves of garlic, minced
Sprinkle of turmeric and black pepper
Fry three ingredients together in a separate pan in a small quarter sized amount of olive oil on medium to low heat for about 20 minutes. You may add lemon juice to lubricate.
When squash is ready, mash together until even (I used a potato masher).
1 28-oz can diced tomatoes
5 mushrooms, sliced
2 celery stalks, sliced
Add onion and garlic along with these three ingredients to sauce and mix, then take off stove and cover. Let residual heat cook the veggies in the sauce while making noodles (about 15 to 20 mins).
Although spicy foods are not recommended for the first trimester (it can aggravate nausea and morning sickness), I added a tablespoon of red pepper flakes for a nice sweet and hot taste. Feel free to add nutritional yeast (like I did), and a few leaves of spinach for color.
Mix with noodles, add fresh cilantro and enjoy.
I’m a little embarrassed to admit this, … but Thanksgiving dinner got the better of me this year. Continue reading “9 tips for eating sanely during the holidays”
Prepare one cup quinoa with 1/2 cup raisins and 1/4 cup dried cranberries. Cook together until water is absorbed by quinoa. Add 1/4 cup canned light coconut milk/cream, 1/2 tbsp maple syrup, 1/2 tbsp coconut sugar, and 1/2 tbsp cayenne. Mix well. Sprinkle a handful of fresh, minced mint leaves.
I took both red and golden beets, cut the roots from the stems and wrapped the beets in tin foil and baked for an hour at 400 degrees. You will only need to cut up four or five cooked beets, 4 or five tomatoes, and roughly cut the beet leaves, and chop stems like celery. Toss together with some balsamic vinegar.
Serve together, chilled.
I am not usually into baking. But I married a sweets lover, so I decided to surprise my husband with this little treat when he came home from work this weekend.
Since it’s officially fall, my inner tastebud clock was jonesing for something pumpkin flavored. And ta-da! A completely fall-themed muffin recipe for you to try. These are so amazingly moist, it almost tastes like cake. It’s also gluten-free and completely vegan if you leave out honey. I would love to hear your opinion if you’ve tried it!
Apple Pumpkin Muffins
1 cup brown rice flour
1 cup almond flour
3 tbsp chia seeds
1/3 cup coconut sugar
1/2 tsp baking powder
1 tsp baking soda
2 tbsp (heaping) flaxseed meal
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup raisins
1/4 cup maple syrup or honey
1 cup pumpkin puree
1.5 cups of apple juice
Coconut oil shortening
Preheat oven to 325 degrees.
Mix dry ingredients together, and slowly mix in wet ingredients until all is moist. Coat a muffin tin with coconut oil shortening, and spoon in mix to top of tin. Cook for 15 minutes. Check muffins and keep cooking until an inserted toothpick comes out clean. Enjoy!
Fall is officially here! Cold weather is coming and so are the holidays. In our family, there is nothing more heart (and tummy!) warming than having a pot of chili on the stove that everyone can pick from throughout the day when hanging out for a visit. This was one of my recent creations, and it was an immediate favorite. Enjoy!
SERVES 10-12 Continue reading “Vegetarian Chili”
Tomato & Squash Medley with Noodles
1/2 of a yellow onion
1 tbsp mined garlic
1 tsp turmeric
1 tbsp Italian seasoning
2 carrots, chopped
1 cup stewed tomatoes
3-5 button mushrooms, sliced
Half cup chopped Yellow squash
Half cup chopped zucchini
1 package of noodles
Stir in ingredients up to water (enough to coat bottom of pan) and put on low heat for 15 minutes with a cover, stirring frequently. Add carrots, and a little water if necessary, and cover for another 10 minutes. Stir in tomatoes, and let sit for five minutes, stirring frequently. Allow to simmer lightly.
Fill another pot of water for noodles. When at a boil, pour in noodles and bring down to medium heat. Here, add the rest of the ingredients to the tomato mixture, mix well and cover while noodles finish cooking (7-9 minutes).
Place noodles on plate, top with tomato squash sauce and sprinkle with peanuts (if desired). This meal also can be augmented with shrimp. Serve warm, and enjoy!