Snowstorm Stew!

So, if you haven't noticed, it's snowing outside. ;)
I have to admit--this is probably the most snow I've ever seen in my life...and the "stormiest" snow episode I've ever lived through! Being from Central Virginia originally, I didn't grow up used to seeing "snowmaggedons" every winter...the most snow I ever remember getting as a child was 10 inches! But this?! This is actually frightening. Yes, you read that correctly. I am actually scared as I sit here and type this while I simultaneously watch the snow blowing wildly outside. *sigh*
Anywho, this is a really quick and yummy stew that's PERFECT for a snowy day like today--warming from the inside out and chock full of nutrient-rich veggies, this stew is certain to make it on your "fave recipes" list. Enjoy! And stay warm :)

Snowstorm Stew!

Snowstorm Stew! Vegan, Gluten-free. Serves one.

Ingredients

1. 1 cup canned pumpkin puree

2. 1 cup no-salt-added vegetable broth

3. one small zucchini, chopped

4. one small carrot, peeled and chopped (or 6 baby carrots)

5. 1 cup frozen florets

6. 1/2 cup canned, no-salt-added diced tomatoes

7. 1/3 cup frozen corn

8. 1/2 cup canned chickpeas, drained and rinsed

9. herbs and spices of choice

10. salt, to taste

Method

1. Combine all ingredients in a medium-sized soup pot and stir well. 

2. Bring to a boil over medium-high heat and boil for 5 minutes.

3. Reduce heat to medium and simmer, stirring regularly, for 10-15 minutes for flavors to mingle.

4. Scoop into a LARGE bowl (this makes A LOT!) and serve. (I topped mine with ground golden flaxseed for texture--delish!)

Holiday post! (Well, sort of...): PB Corn Oatmeal...aka cinco de mayo oats!

Ok, first of all...I am In fact aware that convo de mayo is not a real "holiday" (in the U.S. at least!), but for me, it's one more day I can create a themed oat bowl! 💃😂 

This oatmeal bowl is soooo good! It's such an eclectic combination of flavors, but I'm convinced that is what makes a good recipe--creative flavor combining!! I think you all will agree after tasting this one...hope you enjoy! 😊

                  PB Corn Oatmeal. 

       Or you can just call this party in a bowl. 👌

PB Corn Oatmeal. Vegan, gluten-free. Serves one. 

Ingredients

1. 1/2 cup oats of choice

2. 1 packet stevia

3. 1/2 cup frozen sweet white corn

4. 2 T PB 

5. Large handful cilantro, chopped

6. Sprinkle of cinnamon (optional, but recommended)

Method

1. Place your dry oats in a medium size loco safe bowl and stir in stevia. Set aside. 

2. Place corn in a separate small bowl and nuke 50 seconds. Add to oats and mix in water. Stir and nuke 2 minutes. 

3. Sprinkle with chopped cilantro, add PB, and top with cinnamon if desired. Enjoy! 

Back from the dead--with: Flax 'n Mustard Chili.

Yes, I'm still alive, guys...and still creating yummy recipes, both for the blog AND my cookbook! I'm so sorry for my absence of late...but I have a pretty good excuse...I MOVED TO DELAWARE ON TUESDAY! I officially "moved out"! It's amazing! I am eventually going to UD for college, but I ultimately moved for skating. Nationals is my goal and the training and coaching available to me at home just were not adequately preparing me for this goal. 

I've been here just over a week and oh my gosh--I AM IN LOVE! Not only am I getting to train alongside OLYMPIC TEAM MEMBERS every single day, but I am getting to work with THE MOST AMAZING COACHES IN THE COUNTRY! It's my dream come true. So thankful! 

So yeah. THAT is where I've been haha. Told YA it was pretty legit 👌😂 nonetheless, busy though I've been, I still have to eat of course (DUH! First priority lol) and if you know me at all (which you guys surely do by now...!), you know it's practically impossible for me to just "throug something together"...everything turns into a recipe 💃 needless to say, I've got a TON of new recipes all coming in the very near future 👏👏👏 here's the latest, invented on this RIDICULOUSLY FREEZING DAY (it's almost MAY! Where has spring gone?! 😭). 

                Flax 'n Mustard Chili. 

       Warms you up from the inside out!

   Had to show everyone my new mug 😍😂

Flax 'n Mustard Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/4 cup chopped onion

2. 2 tsp garlic

3. 1/4 cup water or vegetable broth

4. Dash of braggs aminos 

5. 1/2 cup tvp granules

6. Onion and garlic powders 

7. Black pepper

8. 1/2 cup water

9. 2 cups frozen broccoli

10. 1/3 cup frozen corn

11. 1 cup vegetable broth

12. 2 T ground flaxseed

13. Crushed red pepper flakes for garnish

14. 2 T spicy brown mustard 

Method 

1. Sauté onion and garlic in water and aminos until soft. 

2. Add corn, broccoli, and water and stir. 

3. In a separate bowl, mix tvp, onion/garlic/pepper, and 1/2 cup water. Nuke 1:30. Add mustard to tvp and mix well. Add mustard-tvp mix to pot and stir. 

4. Bring to a boil, boil five minutes, reduce, add flax, stir, cook till thick and gooey. 

5. Serve topped with red pepp flakes. Yum! Delish with crusty bread. Mmmm. 

Tomato Vegetable Soup.

Ah, yes...another "clean out the fridge" soup turned "new recipe for the blog." SCORE! Enjoy!

            Tomato Vegetable Soup. 

       All that veggie goodness! Yum!

Tomato Vegetable Soup. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup no salt added canned tomato sauce

2. One small carrot, chopped 

3. Two stalks celery, sliced

4. 1/2 cup frozen green peas

5. 1/2 cup frozen corn

6. 2/3 cup frozen pearl onions

7. 1 cup low sodium vegetable broth

8. Onion and garlic powders to taste

9. Black pepper, to taste

10. Dried parsley

Method

1. Combine all ingredients in a medium size soup pot and mix well. 

2. Bring to a boil and reduce to medium. Simmer 15 minutes, until carrots are soft. Serve warm with crusty bread for dipping. 

Spicy Chipotle-Pumpkin Soup.

After feeling like I was coming down with something over the weekend, I've unfortunately today been hit hard by this nasty flu bug going around--and boy, I mean hard. It's rough--but vegan food always helps! And this soup sure did...temporarily at least! I made my bowl SUPER SPICY to try to "decongest" myself...but feel free to cut back on the chipotle powder. Otherwise, this is a lovely and super quick soup that is great for lunch or dinner--sick OR well! Enjoy!

       Spicy Chipotle-Pumpkin Soup.

                  Close up. Always! 

Spicy Chipotle-Pumpkin Soup; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup canned pure pumpkin purée 

2. 1 cup low sodium vegetable broth

3. 1/4 tsp each onion and garlic

powders 

4. 1/4-1/2 tsp chipotle powder (again, feel free to cut back!)

5. 1/2 cup canned black beans, drained and rinsed well 

6. 1 cup frozen corn

7. Dash braggs liquid aminos (about 1 tsp or less)

8. Oregano for garnish

Method

1. So easy...perfect lazy food haha! Combine pumpkin and broth in a sauce pan over medium heat. 

2. Add spices and aminos and stir. 

3. Add corn and beans and bring to a boil, stirring regularly. Reduce heat, and simmer about 10 minutes. 

4. Serve hot, topped with dried oregano leaves and rustic toast. Mmm.