Tag: how to lose weight

Batch Cooking, Beets, Cabbage, Carrots, Celery, Onions, potato, Recipes, Soups

Rick’s Beetroot Borscht

BeGreenWithAmy

A food processor makes preparation for this recipe much easier. This is my favorite food processor. The large 5″ wide feed chute eliminates need to precut most ingredients. It has a large capacity, so I don’t have to keep dumping the container as I am processing. The wide mouth can be adjusted to a smaller mouth to use for carrots, celery, etc. The slicing disc is the real deal. Turn the adjustment knob to the thickness you want and away you go.  https://amzn.to/3sBzTSt

Ingredients

  • 3 Large Beets
  • 6 Stalks Celery
  • 1 onion (medium)
  • 4 carrots
  • 5 cup kale chopped
  • 3 Tblsp Balsamic Vinegar
  • 3 Large potatoes cubed 1“
  • 1 Large or 1/2 small head red cabbage, shredded
  • 3 Tblsp Table Tasty
  • 1 Lemon Juiced
  • 3 Tblsp Dill Weed
  • 1 Tblsp Garlic powder or 3 cloves fresh-minced
  • 1 Tblsp Onion Powder
  • 1 Tblsp Italian Seasoning
  • 1 Tblsp Parsley
  • 2 Tblsp Date Syrup
  • 1 Tblsp Dry Mustard
  • 1/2 cup Hemp Seed
  • 1/2 cup Macadamia Nuts, Raw and Unsalted
  • 1/4 cup Brazil Nuts, Raw and Unsalted
  • 1/4 cup Walnuts, Raw and Unsalted
  • 12 cups Water Divided into 2 cups for blender and 10 cups for Stock Pot

Directions
Shred in Food Processor
Beets, Celery, Onion, Carrots, Cabbage

Blend:
Hemp Seed, Macadamia nuts,
Brazil Nuts, Walnuts
2 cups water
Keep mixture in Blender

In Large Stock Pot:
10 cups water
Simmer remaining ingredients for 30 minutes

Add to the blender with liquid from Stock to the capacity of the blender.
Blend till combined.

Pour contents of the blender into the Stock pot.

Mix and serve.

Black Beans in Instant Pot- Sugar, Oil and Salt Free

I love to batch cook. This recipe uses leftover liquid from my ChickPeas Recipe. 2 Pounds of Dry Black Beans Liquid from ChickPeas Recipe. Filtered Water Rinse and drain black beans with clean water – I use this to rinse my grains and beans. Place rinsed beans into Instant Pot.  Add liquid from ChickPeas recipe. Fill… Continue reading Black Beans in Instant Pot- Sugar, Oil and Salt Free

by BeGreenWithAmy

Please let me know how yours turned out and if you used any other ingredients.

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.

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

If you want to see more recipes, hacks and tips please follow me on this blog.Please subscribe to the BeGreenWithAmy YouTube Channel for ​awesome, WFPB, SOS recipes, tips and ideas!

https://www.youtube.com/watch?v=yXPhDmkCUHQ
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Be Strong, Be Well and Be Green!

Hey, I Can Make That!, Instant Pot / Pressure Cooker

Watch My Recipe Demo on Chef AJ’s Show!

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Tune in for Be Green With Amy and Chef AJ

I am so excited to share with you that plant based, SOS Free, Chef AJ had me on her show!

Please watch the show here:

I did a few recipe demos and shared some tips and hacks for healthy, plant based living.

Please say hello in the comments and share with everyone you know.

Spread the word about plant based living!

I really appreciate you support and encouragement!

Be Green With Amy on YouTube!

Be Strong, Be Well and Be Green!

Batch Cooking, black beans, Corn, Recipes, Soups

Black Bean Soup – Sugar, Oil and Salt Free

BeGreenWithAmy


Black Bean Soup

Watch me make this recipe here:

Be Green With Amy Makes Black Bean Soup!

Note: Uses liquid from Black Beans Recipe

1 12 oz bag frozen, organic corn

1 16 oz bag frozen pepper and onion

1 16 oz bag frozen California veggie mix

1 jar low or no salt salsa or 1 can of no salt tomatoes

1 TBS cumin

1/4 cup non-fortified, nutritional yeast

2 TBS Benson Table Tasty (I use this often, but you may use your favorite salt substitute.)

1 TBS Chilly 9000 (or to taste)

1 can no salt Rotell (optional for heat)

4 cups cooked, black beans or 2 cans, unsalted, black beans.

Filtered Water

Add water to max fill line


Put all ingredients in Instant Pot
Cook for 1 minute.


I like to add cooked a starch like farro, brown rice, potato or quinoa also mushrooms to my bowl of black bean soup when I serve it.

I like to freeze extra soup in silicone bags for future, delicious meals.

I use these to remove the Instant Pot liner for easy pouring.

This is so much fun to use to release steam from the Instant Pot. I have a dragon which blows steam!

It is handy to have instant boiling water at your sink. This is what I have at my kitchen sink.

If you would like help to learn how 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 follow me 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 Green With Amy YouTube

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

Be Strong, Be Well and Be Green!

Acorn Squash, Batch Cooking, Brussels Sprouts, Easy Delicious Recipes, Main Dishes, Recipes, Vinegar

Oven Roasted Autumn Vegetables

BeGreenWithAmy
Roasted Vegetables
Easy to make!

INGREDIENTS
4 cups Brussels sprouts, cut in half
3 cups acorn squash, peeled and diced
1 cup pecans, chopped
1 cup dates, chopped
1/4 cup apple cider vinegar
2-3 cloves garlic, minced
2 tablespoons unsalted mustard
1 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground chili flakes
1/4 teaspoon nutmeg
PREP TIME
10
COOK TIME
45
SERVES
6
DIRECTIONS
Pre-heat oven to 375°F.
Combine Brussels sprouts, acorn squash, pecans and dates in a large mixing bowl.
In a smaller mixing bowl, combine vinegar, mustard, black pepper, cinnamon, chili flakes and nutmeg, then whisk.
Add content from smaller bowl into the larger bowl of vegetables and mix until well coated.
Bake for 40-45 minutes or until vegetables
Line a baking sheet with parchment and transfer the vegetables onto the pan.
Bake for 40-45 minutes or until vegetables are tender.

How to pick the best acorn squash:

Look for squash with smooth, dull textured skin with no soft spots.
Choose a squash between 1 to 3 pounds to make sure it is not too dry.
Avoid bright orange squash as they are likely overripe and not very good for cooking.

Please subscribe to my BeGreenWithAmy YouTube Channel for more recipes, hacks and help with this lifestyle.

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If you would like help with learning 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 AmazonStore 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. 

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

Be Strong, Be Well and Be Green!

Beans, Dips and Hummus, Hey, I Can Make That!, Main Dishes, Need to know, potato

My Favorite, Easy, Filling Recipe -Welcome To Healthy Fast Food

BeGreenWithAmy

IMG_4308

Following this lifestyle can be frustrating for those who do not enjoy cooking.

If only we could go to a drive through and buy compliant food that was delicious.

Well, until that day comes, what can one do to get good food quickly?

Here is my favorite recipe that I share with Newbies and those that don’t care to cook, have much time or a real kitchen.

Cook a sweet potato in the microwave quickly in this Potato Microwaving Bag ,  batch cook a dozen in the oven or cook them in the InstantPot.

Make this easy to make, delicious recipe and serve over your potato.

Fast Food Meal

In Large Mixing Bowl combine:

2 Cans unsalted black beans (drained)

1 small package of Wholly Guacamole

1 jar Newman’s Own Salsa (mild)

1 cup of low salt pico de gallo (usually found in produce section)

If you are really ambitious, you can use a potato masher to get a creamier consistency.

Serve cold or warm over a baked potato.

You can roast lots of potatoes in the oven.

You can easily bake potato(es) in the microwave with this!

You can even add a cooked bag of frozen veggies.

Yay!

What is your favorite, quick and easy recipe?

Check out our Recipes Section for more great recipes.

Remember to subscribe so you can get notifications of when I add new recipes.

Eat Your Greens

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 follow me 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 Green With Amy YouTube

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

Be Strong, Be Well, and Be Green!

Need to know

Stalled Weight Loss? Not Losing Enough? Plateau?

BeGreenWithAmy

Before 2012 After 2013
We fit into Rick’s old shirt!

Whether your scale just moved up a few pounds, not down enough or you are   complaining about a weight loss plateau, consider this:

When you step on the scale, are you sure you are not wearing shoes or a heavy coat?

The answer seems obvious. Of course, if you are hoping to see weight loss, you would remove any item of clothing which you felt would add pounds to the scale.

Are you just as diligent about what you eat?

We sometimes kid ourselves into thinking that this “little bit” won’t hurt. If that was the case, we would be at our weight loss goal!

Eat at a restaurant, and even your healthy menu choice probably contains an extra 400 calories (of oil).

That handful of unsalted nuts you snacked on has about 250 calories.

That bowl of air popped popcorn is 1800 calories a pound.

Some prescription medications can cause weight gain or stalling of weight loss. Stay 100% compliant. Keep a journal of your glucose and blood pressure readings (where applicable). Share with your physician to wean off medications.

Remember, it is not just about the pounds. Take in the fact that you have stuck with this lifestyle! So far, you have lost weight, proving that your efforts were worthwhile. Keep in mind you will stall at times but don’t give up, just stay with this and if you do as directed, it will work.

Keep a food diary for a week and share it with me.

Here are some awesome weight loss hacks from Dr. Michael Greger.

Each video is only about 2 minutes long.

Weight Loss Tip #1

Weight Loss Tip #2

Weight Loss Tip #3

Weight Loss Tip #4

Weight Loss Tip #5

Weight Loss Tip #6

Weight Loss Tip #7

Weight Loss Tip #8

Click here to watch more detailed weight loss tips.

I have helped many people achieve desired weight loss. If you would like help to learn helpful 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.

Hiding In Your Food: Oils and Fats

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