Let’s talk tofu – it can be grilled, baked, scrambled, broiled and eaten raw. Tofu also known as Bean Curd, is an adaptable food which is a good plant-based protein source. Additionally it is low in calories, has zero saturated fat, is cholesterol-free and provides minerals like potassium, magnesium and calcium. In this article, we are highlighting, a more unique way to consume tofu and thus protein in one’s diet, in smoothies!
If you are entertaining the idea of changing to a plant-based diet, but not quite ready to go 100% vegan yet, the book Everyday Vegetarian: 365 Days of Healthy Recipes is a wonderful resource to start out with. And, even if you are already following a vegan diet, this book has simple and nutritious diary-free recipes to inspire you to create a new dish, or a new take on an old dish.
I came up with this recipe wanting a vegan banana bread to sell at my Son’s school bake sale this week. Additionally, I had my fingers crossed that if Master 4 liked it, I could add it as a new healthy staple on our family menu. Well, I was actually really surprised at how wonderful it turned out! My prototype is delicious, includes nutritious ingredients, is gluten-free, has no added sugar and is quick and easy to make.
When my little boy first tried it he said “Mum, I don’t like it…… (My heart sank) ….. Mum, I LOVE it! (My heart lifted)”. Mum Score; this one is definitely a keeper.
Do you want to maintain a healthy and balanced diet without limiting the amount of pesticide residue on your foods? Don’t we all! Well, the best option is to grow your own food at home naturally, all you need is a nice little patch of soil or a sunny place for potted plants. Additionally, this will help trim down on your food expenses while encouraging less food waste, as you can just pick what you need and let the rest grow and look pretty.
Embrace the spirit of love in your kitchen this Valentine’s Day, by making this delicious “hearty” salad. Kindly submitted by mother and daughter duo, Paulding and Company, a full catering kitchen based in San Francisco. This salad was created to raise awareness and support of, Women’s Cardiovascular Health Awareness.Yield: 2 servings
Over a year ago now, I decided to follow a plant-based lifestyle, after dabbling between a pescetarian and a vegetarian diet for 20 years, and it has been one of the most enlightening decisions I have ever made.
Becoming vegan, prompted me to learn as much as I could from a nutritional point, giving me peace of mind that I am getting proper nourishment while on this delightful journey. Additionally, allowing me to discover new and exotic foods and flavors I had never experienced before. It has truly been an exciting time.
My 4-year-old started Pre-K this past September, which surely was such a change for all of us. He attends 5 days a week, till 1PM each day, which means I have to pack his lunch. If you follow Willy B Mum on Facebook and Instagram, you know that my husband and I promote very healthy eating habits, with a strong emphasis on an organic plant-based diet. My husband is a very talented cook, by passion. My Son follows a pescetarian diet, which resulted from my husband being a meat-eater, and me being quite the opposite not wanting him to eat animals at all. Our compromise was that our Son can eat seafood in his diet until he is old enough to make the decision as to his diet himself. However, when Miles Storm is with me, which is the majority of the time, he eats a mainly vegan diet which borders on vegetarianism at times.
Routine and healthy habits are a crucial part of development. In order to ensure success, it’s important to provide a health-conscious foundation. So what foods should we be feeding our little ones? There are a lot of fads out there… and it seems like each week, the blogs are touting some new super veggie or ideal supplement. Where do you invest, and which superfoods do you opt to ignore?