Blog

Chocolate, Desserts

Chocolate Candy – Wow!

Chocolate Candy

If you miss chocolate candy, look no further. Be careful, it is soooo good, you might eat them all! Check out the recipe on BeGreenWithAmyYouTube!

Ingredients:

1 16oz Jar Unsalted Peanut Butter
1 13oz Date Paste
1 Cups ground almonds
1 Cup Oat Flour                                                                                                                                  1/4 cup ground hemp seeds                                                                                                                6 Tablespoons Cocoa Powder                                                                                                            1 1/2 Cups Water

Instructions:

In high speed blender 

Cocoa
Water
Date Paste

Mix in
Peanut Butter (discard oil)

Mix in
Oats
Nuts

Should be thick dough consistency

Spoon into silicone ice cube trays

Freeze for 6 hours or overnight (or until firm).

Pop out frozen and and store in a sealed container in freezer until ready to serve.

Want someone to help you with this lifestyle? Contact Amy.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Please follow and share so that I know you would like to see more recipes and hacks.

Be Strong, Be Well and Be Green!

Need to know

Fell off the wagon? Binge Eating? Cravings?

Giving up your goal because of one setback...

In 2012, when I began my healthy eating commitment, I had cravings and difficult battles with temptation.

It gets better! Eventually these foods look too salty, sweet, greasy to your highly developed, healthy eating pallet.

Meanwhile, what to do?

Purge your kitchen.If it is in your house, it is in your mouth.

When you go shopping,  exercising willpower muscles can be draining.

I use Walmart grocery curbside pickup and/or home delivery. It is a great time saver too. Save $10 on your first Walmart Grocery ! There are other grocery stores or services which may offer curbside or home delivery.

If you have a family member who is not on board, ask them to at least keep the tempting items in another room (if possible).

Take the moment of temptation as an opportunity to:

  • Floss your teeth
  • Brush your teeth (food doesn’t always taste as good after you brush your teeth).
  • Take a walk (this helps you to remove yourself from the situation)
  • If you can’t take a walk, do other exercise.
  • Trim/file your fingernails and toe nails.
  • Give yourself a manicure and pedicure.
  • Take a nap / go to bed early (we all need to get rest).
  • Drink a glass of water as sometimes thirst is disguised as hunger.

I learned that I do better by having non-starchy vegetables for my first meal. If I eat oatmeal or fruit, I crave sweets for the rest of the day.

My later meals always include: a sweet potato and beans which help with satiety. Greens, especially leafy ones, help to control cravings.

Be sure you are getting enough calories. When I began, I felt hungry often. I added large, baked sweet potatoes to each meal and my cravings for calorie dense foods like meat went away.

Also, remember to take healthy food with you when you leave your home, always! Baked sweet potatoes are delicious warm or cold. Other portable food are apples and bananas. When we are hungry and/or tired, we make the worst decisions. The destination is worth the journey!

Read more about this in my blog Making Deals With Cheat Meals.

I have helped many people recover from going off the wagon. If you would like help to prevent yourself from going off the wagon and learn other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Please subscribe so I know you would like me to share more helpful hints.

Check out my blogs below on beating The Cravings Beasty.

Conquer Cravings:  Sweets

Conquer Cravings: Coffee

Conquer Cravings: Ice Cream

Conquer Cravings: Salty Things

Conquer Cravings: Cheese

Conquer Cravings: Chocolate

Conquer Cravings: Baked Goods

It is not your fault that you are craving highly palatable foods.

Your taste buds have been hijacked by the food industry.

What strategies do / did you use to resist temptation?

I have helped many people recover from going off the wagon. If you would like help to prevent yourself from going off the wagon and learn other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, donate here

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

 

Barbecue, Barbecue Sides

Rick’s Creamy, Dreamy Potato Salad

Potato Salad

No need to miss out on a creamy potato salad. This delicious recipe will delight your tastebuds and you’ll never miss the sugar, oil or salt!

Ingredients:

Avocado or…
1/2 cup raw, unsalted cashews & 1/2 cup water or…
1/4 cup raw, unsalted sunflower seeds, 1/4 cup raw hemp seeds & 1/2 cup water
4 Tablespoons Balsamic Vinegar
1/2 Teaspoon Cumin
1 Tablespoon Dry Dill or 3 Tbs Fresh
2 Pitted dates
1 Tablespoon Salt Substitute
1 (Juice of) Lemon
3 Tablespoon no or low salt, spicy brown mustard
1/4 Teaspoon Cayenne Pepper

2 1/2 pounds of potatoes red or Yukon Gold – unpeeled, cooked cut into bite size pieces
1/2 Red Onion Chopped
4 Stalks Celery Chopped
1 Bag Frozen Peas (Thawed)

Combine in High Speed blender, Rick uses a NutriBullet for dressings:

Avocado (or substitute)
Balsamic Vinegar
Cumin
Dill
Dates
Salt Substitute
Lemon Juice
Mustard
Cayenne Pepper

In large mixing bowl, combine:
potatoes
Onion
Celery
Peas

Add contents of NutriBullet, fold into mixture.

I have helped many people to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Please subscribe so I know you would like me to share more helpful hints.

Watch Rick make this on BeGreenWithAmyYouTube!

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

More great recipes to take to a BBQ.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, donate here

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Barbecue, Barbecue Sides

What to make for a Barbecue?

BBQ Sauce PNG

So many familiar barbecue themed dishes can be delicious without added sugar, oil or salt.

EASY VEGAN COLESLAW DRESSING

coleslaw.jpg

6 Ingredient Pulled Jackfruit and Cabbage

BBQ Jack Fruit

BBQ Sauce

Our very talented cook and Green Star member JoAnne, brought these delicious dishes to our Barbecue themed Meetup Pot Luck.

You can also bring this potato salad to a Barbecue!

Potato Salad

Hot dogs made from carrots? Check out this video on how to make carrot dogs you can grill!

carrot dog

I have helped many people to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Please subscribe so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

If you would like to help support my blog, consider shopping on myAmazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Barbecue, Dressings and Sauces

SOS Free Barbecue Sauce

BBQ Sauce PNG

SOS free barbecue sauce

1 16 oz can no salt tomatoes (fire roasted if you can find), drained
2 garlic cloves or 2 tsp garlic powder
1/2 cup dried dates, soaked
2 tbsp balsamic vinegar / apple cider vinegar
2 tbsp salt substitute
2 tbsp tomato paste
2 tsp liquid smoke (I used applewood)
1 tsp mustard powder or ¼ cup mustard
1 tbsp paprika
1 tbsp onion powder
¼ tsp cinnamon or allspice

Blend the tomatoes, garlic, dates, vinegar and salt substitute to a puree.  Place in a non-stick pan and add the tomato puree, liquid smoke, mustard, paprika, onion powder and cinnamon.  Heat until it bubbles then remove from the heat. Can be used as a dip or a marinade.

Our very talented cook and Green Star member JoAnne, brought these delicious dishes to our Barbecue themed Meetup Pot Luck. Check out JoAnne’s other BBQ themed recipes.

Please subscribe so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Barbecue, Barbecue Sides

6 Ingredient Pulled Jackfruit and Cabbage

BBQ Jack Fruit

6 Ingredient Pulled Jackfruit and Cabbage

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

 

A healthy and incredibly tasty whole food, plant based alternative to pulled pork or chicken. Quick and easy to make. Even carnivores love it!

Ingredients

  • 3 20oz cans jackfruit in brine or water (not in syrup!)
  • ½ head of green cabbage, shredded
  • ½ head of red cabbage, shredded
  • 1 large onion, sliced
  • 6 cloves garlic, minced
  • 1/4 cup BBQ seasoning (or 1 tsp each of chili powder, paprika (smoked or sweet), cumin, liquid smoke, tasty table, pepper)
  • 1 cup vegetable broth
  • 1 1/2 cup BBQ sauce

Instructions

  1. Drain and rinse the jackfruit. Cut the jackfruit into smaller pieces by cutting it from core to the edge for the most pulled texture.
  2. In a large frying pan or skillet over medium-high heat add the cabbage, onions and garlic. Sauté until the onions and cabbage are tender and beginning to brown, about 5-10 minutes. Add in the chopped jackfruit and vegetable broth. Cover and continue to cook another 10 to 15 minutes, until the jackfruit is soft enough that it can be mashed. Mash the jackfruit/cabbage mixture with potato masher, until it breaks apart and looks pulled or shredded.
  3. To finish the jackfruit mix in ½ cup of BBQ sauce and the BBQ seasoning. Continue cooking on stovetop on medium low for 20-35 minutes stirring every so often allowing the bottom to blacken but not burn. Remove from the burner and pour over 1/2 cup BBQ sauce and stir to combine. Place back on the burner for about 10 minutes, until it looks delicious and golden and even a few strands get a bit burnt. Remove from the burner and if desired stir in the remaining 1/2 cup of BBQ sauce to make it even saucier.

Our very talented cook and Green Star member JoAnne, brought these delicious dishes to our Barbecue themed Meetup Pot Luck.

Please subscribe so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Barbecue Sides, Dressings

EASY VEGAN COLESLAW DRESSING

coleslaw

EASY VEGAN COLESLAW DRESSING

  • 1 cup raw cashews* (soaked in very hot water 1 hour, or in cool water 6 hours or overnight) or sunflower seeds or both
  • 1/3 cup water
  • 1 Tbsp date syrup (plus more to taste)
  • 2 Tbsp spicy brown mustard (or yellow mustard, Dijon, or mustard of choice)
  • 1 1/2 Tbsp white vinegar
  • 2 Tbsp apple cider vinegar or kombucha vinegar
  • 4 Tbsp chopped yellow or red onion
  • 1 tsp celery seeds
  • ½ tsp table tasty
  • ½ cup kefir (optional)
  • black pepper to taste

SLAW

  • 1 cup shredded onion
  • 4 cups shredded red or green cabbage

Instructions

  1. Soak cashews. Then drain thoroughly and add to a high-speed blender along with water, date syrup, mustard, white vinegar, apple cider vinegar, onion, celery salt (or seeds) and kefir.
  2. Blend on high until creamy and smooth, scraping down sides as needed. If too thick, add more water to thin. If too thin, you can compensate by adding more (raw) cashews (they don’t need to be soaked). 
  3. Taste and adjust flavor as needed, adding salt and pepper to taste, more celery salt or seeds for more pronounced celery flavor, onion for bite, maple syrup for sweetness, mustard for tanginess, or vinegar for acidity.
  4. Add onion and cabbage to a mixing bowl and top with dressing. Toss to combine. Enjoy immediately or store covered in the refrigerator to chill – about 4 hours. 
  5. Store leftovers covered in the refrigerator up to 4-5 days. Not freezer friendly. Perfect for pairing with things like Vegan Pulled Pork SandwichesVegan Baked BBQ Beans, and Chickpea Sunflower Sandwich

Our very talented cook and Green Star member JoAnne, brought these delicious dishes to our Barbecue themed Meetup Pot Luck. Check out JoAnne’s other BBQ themed recipes.

Please subscribe so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

 

Need to know

Kitchen Tools, Gadgets and Pantry Items.

 

 

 

 

 

“I’m just starting out, what kitchen tools should I get?”. My clients frequently ask this question. Here is a short list to get started. I will add to the list as I run across useful things that I like.

There are two items which I would not wish to do without.

I use the Vitamix at least once a day when I make my breakfast smoothie.

I use the Instant Pot several times a week to batch cook things like rice, other grains, beans, soups, potatoes and more.

If you are cooking for a few people or do batch cooking, this is a good Food Processor with a wide mouth (less cutting) and large capacity (less dumping).

If you have been following this lifestyle for a while, here are some fun items you might consider:

Using a Nutribullet makes it easier to scoop out things like dressings. It also has a grinder wheel to freshly grind things like flax and chia seeds.

This stick immersion blender is very convenient for blending things in the pot or pan without transferring to the blender or food processor!

You won’t miss french fries once you make them without oil in this Air Fryer

This air frying rack helps to fit more in the basket!

If you are cooking for more than one person, the Breville Air Fryer is awesome!

Cut potatoes, onions, tomatoes and more with this French Fry Cutter and Veggie Dicer

This is a great rack for the air fryer which helps you to double the capacity.

You can make waffles, grill carrot dogs and veggie burgers on this 5 in 1 versatile grill.

I love this Spiralizer for making zucchini, butternut squash and more.

Slicing uniform slices of eggplant, zucchini, apples and more is so easy with this Mandoline

This Mandoline Safety Glove is especially useful when I don’t use the safety guard.

Rinsing beans, lentil, rice and grains is so much easier now.  I love this Stainless Steel Grain Rinsing Bowl 

I love to make vegan sushi.

It took me a while to learn what amount of rice to put on the Nori Wrap.

I found this Sushi Maker  which makes it easier to roll.

To add a cheesy taste, add Nutritional Yeast – No Folic Acid (Many have Folic Acid which is deleterious to your health).

I love to make a large container of Hibiscus Tea, which has been shown to help lower blood pressure. I use this Tea Infuzer in my decanter.

There are times when I want to take out the hot liner of the Instant Pot. I use these awesome handles for Instant Pot

This stainless steel mixing bowl is a larger capacity and helps me stay away from plastic.

Cooking without oil is easy with a silicone mat.

Square storage containers fit more compactly in spaces. I use these glass storage containers because they are glass and can be put in refrigerator, freezer and microwave!

I use these storage containers to store fresh produce. They have straight edges which fit more compactly in spaces

This food safe is great for those who live with others who may keep non-compliant food in the home.

What are your favorite kitchen tools or gadgets?

I have helped many people to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Please click follow so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

 

Mexican, Spice Blends

Taco Seasoning No Salt, Sugar…

Tempeh Tacos

I love to eat vegan tacos. This seasoning mixture is perfect for those looking for rich flavor without sugar, oil, salt or other chemicals.

This seasoning mix is used in Tempeh Tacos and is great with any dish to which you wish to add a Mexican flair.

Taco Seasoning:

Mix and store.

2 tsp cumin powder

1 tsp each of garlic powder, onion powder, smoked paprika

1/2 tsp each chipotle pepper powder, black pepper
1 tsp each of oregano and parsley,

1/2 tsp cayenne (optional, add less to preference), a good pinch of allspice or cinnamon.

Thanks to our Green Star member JoAnn for this recipe which she brought to her Taco Tuesday demonstration YouTube!

Please follow me so that I know you would like to see more helpful information.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Cheese (vegan)

Melty Stretchy Gooey Vegan Nacho Cheese

Melty Stretchy Gooey Vegan Nacho Cheese

Only 15 minutes to make this melty, stretchy, gooey, dairy-free cheese. Pour it on nachos, serve it on a baked potato, use it in a quesadilla, or wherever you desire. 

Watch it on BeGreenWithAmy YouTube

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Adapted from : Sam Turnbull • It Doesn’t Taste Like Chicken

Cuisine: American

Ingredients

  • 1/2 cup unsalted raw cashews (see notes)
  • ¼ cup raw unsalted sunflower
  • 1 1/2 cup unsalted vegetable broth or water
  • 2-4 cloves garlic
  • 3 tablespoons tapioca starch (also called tapioca flour)
  • 3 tablespoons nutritional yeast
  • 2 tablespoons lemon or lime juice
  • 1 1/2 teaspoon white miso paste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon date syrup or 1 pitted date
  • 1 teaspoon onion powder
  • 1/4 teaspoon turmeric (optional)
  • 1 teaspoon garlic powder
  • 1 tablespoon pickles jalapeno juice

 

Instructions

  1. To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.
  2. To make the nacho vegan nacho cheese: Add the softened cashews, water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
  3. Pour into a small saucepan and heat over medium-high heat, while stirring. If you don’t have a high-powered blender, you may want to pour the liquid through a fine mesh strainer or cheesecloth into the pot, to remove any cashew bits that didn’t grind up. This will ensure a smooth cheese texture. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional minute or two to make sure it has firmed up completely.

Recipe Notes

*If you want to return the cold cheese back to dipping consistency, reheat over medium heat while stirring constantly so it doesn’t burn. Once it is hot and bubbling it might have thickened up too much. You can thin it out by adding a tablespoon of water at a time, stirring it in until desired consistency is reached.

Thanks to our Green Star member JoAnn who brought this to the Taco Bar when she did the Taco Tuesday YouTube presentation.

Please follow me so that I know you would like to see more helpful information.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell