Hearty Steel Cut Oats

Have you ever had steel cut oats? I tried them for the first time about a month ago. If you're one of those folks that doesn't really enjoy the texture of oatmeal, this might be the fix for you. The steel cut oats are much thicker and more chewy and hearty....so the final product isn't goopy like regular instant oats.

Steel cut oats may seem healthier, but I'm pretty sure that there's not a huge difference when compared to regular oats, the only difference is the way the grain is cut. But any kind of oatmeal is a great choice for breakfast...as long as you cook it yourself!


Hearty Steel Cut Oats
Serves 2-3

2 1/2 cups water
1/4 tsp salt
1 cup steel cut oats
2 tbsps natural maple syrup (none of that glorified high fructose corn syrup nonsense!)
1 dash of nutmeg
1/2 tsp cinnamon
(brown sugar or raw if this is not sweet enough for you...or you can sweeten with a bit of almond milk)
Top with fruit, nuts, etc.

Bring water and salt to a boil. Add oats, and reduce heat to simmer, stirring often. Can take up to 20-30 minutes to absorb the water and be cooked. But remember, the oats will always be chewy.

This is a great breakfast to make double of and reheat throughout the week. Just add some almond milk and heat up in the microwave! :)

Question of the Day:

What do you usually eat for breakfast?



Ginger-Lime Kale and Sweet Potatoes

This is my new favorite dish. I've prepared it twice in two weeks. The flavors in this recipe are very good and eat ingredient really stands on its own but they come together quite nicely. I also love it because of how good it makes me feel. It's very good for the digestive system and for the skin. It's no secret that hearty greens can give you a glow.

This recipe is based on one from Clean Eating Magazine. I found it while scouting around for cooking inspiration. I made a few changes and this version is not only cheaper, but includes more of my favorite ingredients!


Ginger-Lime Kale and Sweet Potatoes
Serves 4-5

2 cups sweet potatoes, cubed
2 tbsp olive oil, divided
1 sweet onion, chopped
2 cloves garlic, minced
1-2 tbsp ginger, chopped finely (or grated)
8 cups kale, washed and chopped
1 can chick peas, drained and rinsed
1 handful dried cranberries
Juice of one lime
Season with salt

Directions

1. Preheat the oven to 400. Chop your sweet potatoes and toss them in 1 tbsp olive oil. Spread on a cookie sheet and bake for 25 minutes, until tender and lightly browned.

2. While your taters are baking, heat the remaining 1 tbsp olive oil in a dutch oven over med-high heat. Add onion and cook for 5 minutes, or until translucent. Add garlic and ginger and cook for another 30 seconds (turn down the heat a bit).

3. Add kale and cover. Stir once it starts to wilt, turn temperature down to low and simmer for 10 minutes, stiring once or twice.

4. Add chickpeas and dried cranberries and cook until heated through. Now throw in your cooked sweet potatoes.

5. Stir together with the salt and lime juice and make sure everything is heated through. Now serve it up in huge mounds and consume! :)

Question of the Day:

Have you ever tried kale? Do you like greens?

My Favorite Foodie Sites

In response to Wednesday's post I received the following comment:

"I’ve been dying to hear about your progress! I have been
curious about cutting meat out for a while now but I have to do it subtly as my
guy would NEVER go for it. The benefits sound amazing – too good not to try!
Where do you go for recipe inspiration?"

Great question Meghan! And one I'm delighted to answer. Here are the sites I go to most frequently for recipe inspiration, and they never let me down.

OhSheGlows.com - Vegan Recipes by Angela Liddon

DailyGarnish.com- Vegan/Vegetarian Recipes by Emily Malone

EatingBirdFood.com - Healthy Recipes by Brittany Mullins

NeverHomeMaker.com- Healthy recipes by  Ashley

The Whole Foods Recipe Page

The Engine 2 Diet Recipe Page

That's just to name a few. I also find a lot of great recipes and inspiration on Pinterest. I have an entire board full of healthy veggie recipes! Check it out here. 

Hope this helps you find some great ideas for the kitchen and inspires you to up your veggie intake! Happy eating!

Question of the Day:

Do you have a favorite veggie site that I didn't mention? Share it!

The Healing Power of Vegetables

                                                                           Source: health-heaven.tumblr.com via Hannah on Pinterest

Remember this post back in September? I know! I had forgotten about it, too. It's been months and I haven't updated you on how it's going and the changes we're seeing.

For all who are new to my blog, in September John and I tried a little experiement. John had chronic heartburn and we started to wonder if cutting out meat, dairy, and processed foods could heal him. We started out on a vegan diet, and instantly saw his daily heartburn pain subside. 

After a few months we found what worked for us. We didn't like a completely vegan diet. Though about 50% of our weekly intake of food is still vegan, our day in and day out diet fits a little more comfortably into the "vegetarian" team. When people ask, though, I usually say "plant-based" since there are times when we are served meat or make it on rare occasion and will eat it...which people are very quick to jump on us for, but c'est la vie, right? You have to be happy and comfortable with what you do, and no one else's opinion matters.

                                                                                Source: thinisalwaysbetter.tumblr.com via Hannah on Pinterest

I had read about and heard personal accounts of how a plant-based diet could cure you of things, but wasn't sure I really believed it until I saw for myself.  Here's some changes we've noticed in the last 5 months of plant-based eating and picking up a routine of exercise. The changes I found in myself were completely unexpected!

JOHN:

No more heartburn!

Lost weight

Teeth and gums are much healthier

No more afternoon fatigue

Major decrease in back pain

HANNAH:

The heart palpitations I dealt with on a daily basis? GONE.

The wart I had had under my thumbnail since elementary school? GONE

No more afternoon fatigue

Teeth and gums are much healthier

No more constipation (which was an issue at times before)

Healtier and faster growing nails

Little to no back pain

I've only thrown out my neck once (and it healed in a day instead of being down for a week like usual)

It has seriously been a life-changer. And there's no turning back, not when we see so many results! To think, I used to take heart medication for years to help regulate my heartbeat, and all I really needed were some vegetables! If I would have known that, I would have done this years ago. And now John no longer takes Prilosec every single day, instead he starts off his day with a smoothie! :)

Coming up soon: How veggies changed my parent's health. This story will BLOW YOU AWAY!



Homemade White Pizza

This recipe is not my own, it is actually my mother's. She taught me how to make it this past weekend and it's one of my new favorites. Who knew that pizza, sans sauce, could be so delightful? The flavors of the vegetables really shine when not overpowered by a red sauce and the pizza feels so much lighter too (which means you can eat more!!)

Over Christmas, my mom taught my little neice how to make it too. It's a simple recipe to make with kiddos and is a great way to have fun and teach nutrition! Here's little Juliana adding her own special ingredients. ; )

Homemade White Pizza
Serves 3-4

1 ball pizza dough (homemade or store bought and risen and tossed according to directions)
Olive oil
Garlic powder
Salt
Pepper
Italian seasoning
2 handfuls spinach, washed and torn
1 large tomato sliced (or 3-4 roma tomatoes)
1 cup mushrooms, sliced
Freshly grated parmesan
1/2 cup feta cheese, crumbled
Freshly shredded mozzerella
Corn Meal

Directions:
1. Preheat oven to 350 degrees. Sprinkle a baking stone generously with corn meal.

2. Toss dough, and lay out over stone. Coat dough with olive oil and sprinkle with seasonings and a little fresh Parmesan.

3. Top with spinach, tomato, and mushrooms. And cover with a generous dose of each- Parmesan, feta, and mozzerella cheese.

4. Place in center rack of oven and cook for 18-20 minutes. When done, lit sit on the counter for 5 minutes while the stone continues to warm and the juices settle.

ENJOY!

Question of the Day:

What's your favorite (Papa John's, Domino's, Pizza Hut, or Homemade) and why?

4.

Kalicious Smoothie

First off, I'm sorry I've been off the grid lately. It's a combination of laziness and running around like mad these past few weeks. When I look at my schedule I'm not that busy, but I am. It's just not logical.

Second, I have good news to report! As of last night, Grandma Ruth was taken off the ventilator and is breathing on her own and very very unhappy to have to sit in a hospital bed. My father-in-law reports that she's literally kicking to get out of bed, but still has a lot of resting to do. Thank you all so much for your thoughts and prayers yesterday. So many people here and on Facebook were diligently lifting her up and the Lord has heard our prayer as she was not expected to survive while off the ventilator there for a while.

Now onward, to a delicious smoothie recipe! You may remember the Kalicious smoothie we got when we went to Whole Foods a few weekends ago. Well, I search high and low online and couldn't find it on their site, so I made up a recipe of my own based on what we had, and voila!  I'm here so share it with you today.  But first some promises...

1) It's delicious and detoxifying. I'm not going to elaborate on how I know the latter. But I know it. Period.

2) You won't taste the spinach and kale, scouts honor.

3) You will never age as long as you drink this smoothie.

(Ok, that last one was a stretch...)

As it is, the smoothie is really great for you. Kale and spinach are both leafy greens high in vitamin K, A, and C. Along with other goodies like protien, calcium, iron, and B6.

To add a little boost to my smoothies, I also add GSE and chia seed. I put GSE in every smoothie I make. On it's own, it's one of the most disgusting tastes you have ever tasted. It's only saving grace is that the taste doesn't linger in your mouth once you swallow. But in a smoothie you can't taste it at all. GSE is Grapefruit Seed Extract and it is a nutribiotic. Basically it's properties naturally fight against bad bacteria and viruses in your gut that could cause you to get sick.

Chia is a seed high in omegas with moderate amounts of protien. A good additive if you are vegetarian or vegan to help get those omegas in your diet.

The Kalicious Smoothie
serves 2

1.5 cups apple juice
1 lemon, juiced
2 bananas
1 cup spinach
1 cup kale (middle vein removed, it's bitter...)
5-6 ice cubes

Optional:
30 drops GSE
1/2 tsp chia (up your liquid by 1/4 cup if you add chia...it absorbs TONS of water).

Place everything in a blender, and blend on high until smooth and frothy! Enjoy!

Question of the Day:

What's your favorite smoothie recipe?



Vegetarian Fajitas

Last night I woke up around 3am and couldn't get back to sleep. My mind started reeling and settled on the one thing I hate to think about- all the idiot things I've ever said. I don't know if everybody does this, or it's just a gauge of my insecurity at times, but every now and again I get distracted by my past. I go through all the moments I said things I wish I could take back, or all the things I spoke in ignorance or times I made a complete fool of myself.

Honestly, who cares about that stupid joke I made 5 years ago. I'm absolutely sure I'm the only one still dwelling on it! Ah, but my condition can't be helped. And to make matters worse I start to fear that certain things I say with confidence now, may be haunting me in my bed in another 10 years. That's a scary thought friends.

Thankfully, if there's anything I'm sure I won't regret sharing, it's this recipe. I feel quite confident of it and I know you will be too when you give it a try.

One of my favorite things as a carnivore was fajitas. The sound of a sizzling skillet headed my way gave me goosebumps! Here I've adapted the recipe to suit me as a vegetarian, and I think I may love them even more. Mostly because I don't come away feeling stuffed, but satisfied instead! I'm happiest to say, it's a Hannah original!


Vegetarian Fajitas
serves 6

1 tbsp oil
2 garlic gloves, minced
1 large red onion cut into wedges
2 green bell peppers cut into strips
1 red bell pepper cut into strips
1 yellow (or orange) bell pepper cut into strips
1 carton of mushrooms (sliced)
2 tsp cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp cayenne pepper
Salt and pepper to taste
1/4 of a vegetable bouillon cube
3 tbsp water
1/2 tsp cornstarch
1 cab black beans, rinsed and drained
6 whole wheat tortillas (medium size)

For topping: green onions, cheddar cheese, sour cream, lettuce, tomato, etc!

1. Heat skillet over med-high heat. Add garlic and red onions, stir for 2-3 minutes.

2. Add the peppers, mushrooms, spices, bouillon, and water.  Let simmer and cook for 5-7 minutes (until almost cooked through).

3. Add cornstarch and stir until a thin sauce is created. Once things are cooked through, drain the black beans and throw them in the pan to heat through.

4. While fajitas are cooking, place a grease shield over top of it and place tortillas on top. This is my go-to method for steaming my tortillas so they are nice and flexible for rolling up my burrito!

5. Fill the shell with fajita stir-fry, and any toppings you like!

6. Sit back and enjoy a healthy, satisfying, south-of-the-border meal...

YUM!

QUESTION OF THE DAY:

Do you ever dwell on the things you regret?



My Top Picks for Thanksgiving Recipes

Good morning blog friends! The countdown is on and we've got two days till Thanksgiving! I'm sure many of you are finalizing your meal plans and cleaning your house in anticipation of your guests arrival. Or, if you are like me, you're packing up your bags in anticipation of cooler climates and a family get-together. Either way, I wanted to share some of my top picks for recipes this Thanksgiving. Not only are these recipes healthy, but they offer a little "BAM!" to mix up a traditional table. Check it out!

Breakfast:

Warm Cranberry Walnut Oatmeal: Click here for recipe.

Oven Baked Blueberry Pancake: Click here for recipe.

                                                                                     Source: chocolateandcarrots.com via Hannah on Pinterest

Vegan Carrot Cake Muffins: Click here for recipe

                                                                               Source: bittersweetblog.wordpress.com via Hannah on Pinterest

Soups/Salads:

Grilled Vegetable and Bean Salad: Click here for recipe.

Zucchini Ribbon Salad: Click here for recipe.

                                                                                Source: prouditaliancook.blogspot.com via Hannah on Pinterest

Kale and Roasted Vegetable Soup: Click here for recipe.

                                                                                 Source: simplyrecipes.com via Hannah on Pinterest

Carrot Apple Ginger Soup: Click here for recipe.

Main Dishes/Veggie Sides:

Vegetable Casserole: Click here for recipe.

Farro, Caramelized Onion, and Wild Mushroom Stuffing: Click here for recipe.

Zucchini Boats with Tomatoes and Basil: Click here for recipe.

                                                                             Source: prouditaliancook.blogspot.com via Hannah on Pinterest

Sauteed Bok Choy: Click here for recipe.

Breads:

Vegan Garlic Rosemary and Chili Cornbread: Click here for recipe.

                                                                                  Source: healthyblenderrecipes.com via Hannah on Pinterest

Artichoke, Roasted Bell Pepper, and Feta Biscuits: Click here for recipe.

                                                                            Source: twopeasandtheirpod.com via Hannah on Pinterest

No Knead Bread: Click here for recipe.

Desserts:

Crustless Cranberry Pie: Click here for recipe.

Pumpkin Pie Brownie Cupcakes: Click here for recipe.

Iced Pumpkin Cookies: Click here for recipes.

Question of the Day:

If you're cooking for Thanksgiving, what is on your meal plan?

My First Thanksgiving

Well, this is my first Thanksgiving as a vegetarian. It isn't, however, my first vegetarian Thanksgiving dinner, as the family I am going to visit in Pennsylvania has absolutely no idea I'm a vegetarian...

I'm banking on the fact that a Thanksgiving table is usually plump with variety, leaving plenty of goodies for yours truly to eat. But when you think about it, the following items also could contain meat- gravy, stuffing, casseroles, green beans, etc. So it's also likely that I could have a plate full of cranberry sauce, mashed potatoes, and bread. Not exactly balanced, but you won't find me crying in my cranberries. I'm really just happy to be with family. And there's always opportunity for the glory of a veggie filled table next year.

                                                                                          Source: google.co.za via Andie on Pinterest

The real question is whether or not to let them into my secret. The men in my family are big time hunters, canning up venison and freezing freshly slaughtered birds all year. Something tells me if I "come out" I may not hear the end of it and may end up in a can myself. If I had to guess, the pin above would really sum up their feelings.  ;-)


Coming up this week:
Tuesday: My Top Picks for Thanksgiving Recipes!
Wednesday: 10 Ways to Keep the Peace This Thanksgiving
Thursday: Thanksgiving- A Reflection
Friday: Too. Much. Pie.

Italian Vegetable Sub Melts

This here's a little creation I made one day when I had a fridge full of vegetables left over for my week and needed a creative way to use them. In the past I have been a huge fan of meatball subs, but of course don't eat them since a) they are bad for me, b) unless you make the meatballs yourself God only knows what you're putting in your mouth, and c) they are bad for me.

I decided to try and make a healthy version of the meatball subs with veggies. "How is a meatball sub anything like a veggie sub?" you may ask. Well, it has bread, tomato sauce, and cheese and in Hannahland that's enough to fool me.

Italian Vegetable Sub Melts
Serves two

1 tbsp olive oil
1/2 tsp garlic, minced
1/2 a medium onion, diced
1/2 a large zucchini, diced
1 yellow squash, diced
1/2 bell pepper of your choice, diced
1 cup cherry tomatoes, halved
5 mushrooms, diced
salt and pepper to taste
2-3 shakes dried oregano
1-2 shakes parsley
4 tbsp tomato sauce/pizza sauce
2 sub rolls
4 slices provolone cheese

Directions: 
Heat olive oil in large skillet over medium heat. Add onion and garlic and saute for a few minutes. Add the vegetables and seasonings and cook, stirring frequently to lightly brown them.

Set the oven to broil, cut open the sub rolls and place on a cookie sheet. Place in the oven for 2 minutes to toast. Keep an eye that they don't burn.

Take out the rolls and spread each with tomato sauce. Fill with vegetables and cover each with two slices of provolone. Place under the broiler for another 2-3 minutes until cheese is melted and starting to bubble and brown.

Serve immediately!

Question of the Day:

Are there any foods that look good but you refuse to eat because of its contents?