Plants never tasted so good.


Breakfast Bowl

Posted by Sinfully Nutritious


Potatoes, Asparagus, Kale and Shitake Mushrooms, oh my.  Healthy, vibrant and filling.  I just love this breakfast, it may not be a traditional hash, but it is in my house.  I love greens and potatoes in the morning.  I added lots of herbs and spices to make them a little spicy.  Can’t wait to eat it again.


Build a great sandwich…

Posted by Sinfully Nutritious


Mine consists of Avocado, sweet onions, ripe tomatoes, pea shoots, baby spinach, some Tofurky, a slice of Rice Vegan cheddar and whole grain bread.

Sometimes you just want a sandwich and some baked chips on the side.  Everyone has some comfort food here and there.  If I use sandwich thins, I may enjoy a sandwich like this a few times a week. I always try to add as many veggies as I can to the sandwich to increase the nutrient level. 





Mother’s Day Breakfast

Posted by Sinfully Nutritious


Mother’s Day began with gloriously fluffy and tender whole grain egg-less pancakes, topped with a little Earth balance and sweet raw blue agave nectar.  Put these along side  several hand-rolled veg sausage links and you have a traditional breakfast that taste so close to the nutrition-less real thing it is scary!  Three of ate. Two matches were made.  Leftovers, none!

These were such a big hit that while writing this, Mya saw the post and said, “Mommy those were so good, can we have them again tomorrow?” 

How can I deny such a healthy request.  Although, they were a bit healthier when we added the fresh blueberries to the top. (not shown)


Pepper “Steak” Salad

Posted by Sinfully Nutritious
Oh what a nutritious lunch!  Tons of tender organic baby greens topped with mixed sweet peppers, red onions and juicy grape tomatoes. I drizzled some homemade balsamic-cashew dressing on top.
I used Gardein Beefless Tips for my “steak”.  I started the Pepper “Steak” by cooking some sweet red onion slices, then adding mixed bell pepper strips and some healing super shitake mushrooms sliced.    Once mostly cooked, I added my partially defrosted sliced Gardien.  I seasoned the mixture with some vegan Worcestershire sauce.  As soon as it began to all caramelized I turned off the range, added a sprinkle of vegan pepper jack to the salad, then topped it with the warm “steak”.  We both ate every bite, not leaving a leaf behind. 

Popular Posts