Healthy, Whole Foods, Plant-Based Vegan Recipes
This quick, healthy oatmeal combines the flavors of banana bread for a naturally-sweetened, plant-based start to your day. Oats are a good source of whole grain protein and gluten-free fiber. This vegan recipe is easy enough for the microwave, an essential for your morning routine.
Easy| Servings: 1 | Ready In: 5 minutes | Yield: 1 bowl This quick, healthy oatmeal combines the flavors of peach cobbler for a naturally-sweetened, plant-based start to your day. Oats are a good source of whole grain protein and gluten-free fiber. This vegan recipe is easy enough for the microwave, an essential for your morning routine. Ingredients 1/2 cup Rolled Oats* 1 Peach 2 dates 1/2 teaspoon ground cinnamon 1/4 teaspoon ginger Dash of nutmeg 1 cup water 1 tablespoon pecan pieces Procedure Gather ingredients To make the oatmeal: Dice the peach into bite-sized pieces. Tear the dates into small pieces In a small pot, combine the oats, diced peach, dates, cinnamon, ginger, nutmeg, and water. Cover and bring to a simmer over medium heat. Cook until oats are creamy, just 2-3 minutes. Transfer to a serving bowl and top with pecan pieces Dive in to breakfast! Yield: 1 serving, about 2 cups Chef’s Tips Chef’s Gluten-Free Tip: Oats are naturally gluten-free, but they are often processed in a facility near wheat. If you are making this recipe for someone with Celiac, a diagnosed gluten allergy, use certified gluten-free oats Chef’s Microwave Tip: You can also microwave this for 2-3 minutes. To avoid boiling over, stir every 20-30 seconds. Nutrition Facts Serving size: 1 recipe (1 bowl of oatmeal) Calories 294.25 Calories From Fat (24%) 70.08 % Daily Value Total Fat 8.37g 13% Saturated Fat 0.97g 5% Cholesterol 0mg 0% Sodium 10.09mg <1% Potassium 482.73mg 14% Total Carbohydrates
These whole foods plant-based Blueberry Muffins are made with Whole Grain Oat Flour. Naturally sweetened with dates, they are oil-free. With light, fluffy texture and juicy blueberries. The perfect breakfast muffin!
The debate over the relationship between diet and cancer-prevention has been going on for decades. On one hand, you have doctors and scientists pointing to countless studies showing the correlation between poor nutrition and cancer cell growth. On the other hand, you have huge Dairy and Meat industries, whose reach spans from the school lunch program to the a pink-lid breast cancer campaign.
Science shows there is real power in preventing cancer through a colorful plant-focused diet.
“I thought 25 is supposed to be the time of your life when you feel like a rock star. I didn’t.” Meet Allyson Allyson is a 27 year old woman who adopted a plant-based diet for health reasons. She didn’t have a major heart attack, wage a battle with cancer, nor receive a diagnosis of hypertension or high cholesterol. Rather, Allyson began a vegan diet for many of the subtle struggles so common to us all: low energy, poor sleeping, acne, and those “extra few pounds” we’d like to shed. I first encountered Allyson on the Facebook group, McDougall friends, where her before and after photos made me jaw drop: What really captured my interest, though, was Allyson’s youth. While many of my plant-based personal chef clients and others in support groups tend toward the Baby Boomer generation, here was someone in her mid-20’s forgoing other diet fads to try the vegan lifestyle. What made her more receptive to a healthy, whole foods, vegetarian diet? What advice can she offer to other young men and women? Here are insights in honest, open answers…. Tell us a little bit about yourself: Where do you live, what kind of passions or work do you pursue? I am 27 years old and I was born and raised in the San Francisco Bay Area. I moved to Oregon when I was 18 for school, met my husband, and ended up settling down in Portland. I have my master’s degree in social work, and I
Quinoa flake gives these irresistible cookies a chewy texture and healthy, plant-based nutrition. Just like regular quinoa, the flakes are a healthy source of vegan protein and gluten-free fiber. This whole food recipe uses sweet banana and rich, creamy peanut for a kid-friendly treat.
These Oatmeal Raisin Cookies are the perfect healthy snack! Made with whole foods plant-based ingredients like oats, banana, and applesauce. This easy, oil-free vegan recipe is so delicious. Enjoy a couple for breakfast or warm up a couple for a satisfying dessert.
These plant-based energy bites have the classic combination of peanut butter and jelly. PB and J is Plant-Based Juice! This simple vegan recipe comes together quickly for a healthy, gluten-free snack. Kids, adults…everyone loves a little PB&J energy!
This hearty vegan recipe for Belgian Portobello Mushroom Stew has comfort food written all over it. Based on a classic recipe from the great Jacques Pepin, Belgian beer provides the base for the stock with beefy mushrooms and chunks of vegetables. Serve with Mashed Potatoes or Rice Pilaf for a satisfying, plant-based dinner.
Healthy, whole ingredients like almonds, dates, and whole grain oats come together in this easy no-bake recipe for Lemon Poppy Seed Energy Bars. Fresh lemon and shredded coconut create bright, delicious flavor. These gluten-free, plant-based vegan bars are kid-friendly and great for a healthy snack.
