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A Fresh Start

Hi All,

I know it has been a while since I posted. I think I needed these months to reflect and gain some insight as to what I should be sharing, as well what should be going into my body.

I feel that these last few months I have become blind sided into what constitutes as a vegan meal. For instance, I learned from my doctor that any soy products are really not that healthy due to them being humanly processed here in the states. I have been eating cheese animal products to which should not be considered in a diet for a person who is vegan.(Oops!) Due this consumption, I have noticed a change in me both physically and emotionally.

I noticed that my clothes have become a little bit tighter, or I have become not to care in my appearance. I have started to feel drained, and not wanting to accomplish any physical activity. That’s why I have decided that today is my last day for this to continue. (Cue Rocky theme)

After talking to my doctor yesterday about my issues, I feel I need to head back to a healthy routine. So, starting tomorrow I will present to you numerous recipes that are healthy plant based to help not only myself, but others who wish to change their lifestyle.

I know it is a tough transition, and mistakes will be made. However, we can learn from these mishaps, grow from them, and move on.

Here is a little motivation:



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Spaghetti with Beanballs and Marinara Sauce

So, using the same recipe to make Vegetable Lo Mein, I used it for in the Spaghetti with Beanballs and Marinara Sauce from Veganomicon.

First I made the Spaghetti. While that is drying, I made the Marinara Sauce. (Just so you know I double the following recipe.)

2 tsp Olive Oil
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp salt
Ground black pepper to taste

Add oil and garlic to saucepan over medium heat until fragrant, careful not to burn. Add the remaining ingredients, cover, and raise heat to simmer. Reduce to low and stir occasionally while making bean balls.

Beanballs recipe ( I also doubled)

1 (20 oz) can kidney beans, rinsed, drained
2 Tbsp soy sauce
2 Tbsp tomato paste
2 Tbsp Olive Oil
2 cloves garlic, minced
1/2 cup plain bread crumbs
1/4 cup vital what gluten
1/2 tsp dried oregano
1/4 tsp dried thyme

Heat beans in microwave for 30 seconds. Mash beans in mixing bowl until no whole beans are left. Add soy sauce, tomato paste, 2 Tbsp olive oil, garlic, bread crumbs, wheat gluten, and herbs. Use hands to knead together until everything is combined.

Roll the bean mixture into walnut sized balls (I used a medium size ice cream scoop). Don’t make too big.

Preheat a large skillet over medium heat. Pour 1/4 inch of olive oil into pan, then add half the beanballs. Cook until brown on all sides.

Once done add to marinara sauce.

Serve over top spaghetti and with Italian bread.


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Lunch at the Asylum in Jerome, AZ

If you ever have a chance to visit Arizona, head up to Jerome.  There is a place called The Asylum.  Of course, it was once a mental institution, but now it is a hotel.  If you stay in the hotel, there is a tour at night where you can see apparitions or ghosts of former patients.  I have never gotten  the opportunity to stay in the hotel, but I have enjoyed a lunch at the restaurant.  So, I decided to share a recipe of the sandwich my mom and I favor.


2 slices of rye bread ( I used seeded)

1/2 cucumber sliced

2 slices of tomato

1/2 cup alfalfa sprouts

2 Tbsp Veganaise


Spread the Veganaise on the each slice of bread.  Place the tomato, cucumber, and alfalfa sprouts on one slice of bread.  Then, place the other slice on top.  And your done!

*Sorry I don’t have a picture of the sandwich, but I do have a pic of The Asylum my dad took.

October Jerome 094


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