trevor and I have decided to *drumrole*

cut out all meat. and palm oil. completely from our diets. we are giving ourselves 30 days to make the transition 100%.. get rid of everything in the house that contains meat or palm oil, anything with artificial stuff, and cut back on gmo’s as much as possible.

I’m really excited for this. we are really doing a huge evaluation on everything we out in our bodies, no more soda, high fructose corn syrup, etc. lots of water.

we are cutting out red meat this week, which is easy considering we rarely eat it. ham and turkey the following week, and lastly chicken. we hardly eat meat, or high fructose corn syrup so those will be super easy to cut put.

I’m excited for this journey and if you have any meatless recipes you’d like to send our way, I’d appreciate it 💓


Favorite Recipe Roundup - June Edition

Vegan Recipes on a Budget

How to Make an Avocado Rose

Chickpea Bean Bowl with Toasted Breadcrumbs and Dill Tahini (GF)

Vegan Coconut Caramel Klondike Bars

Ecudorian Fruit Salad with Lemon Lime Vinaigrette
(Sub agave instead of honey)

Vegan Heartache Cake (Chocolate Eggplant Torte)

Healthy Vegan Caramel Slice

Cashew Alfredo Pasta with Broccoli

Baked Falafel (GF, Oil-free)

Fudgy Cocoa Brownies

Brown Rice and Beet Burger Recipe

This Brown Rice and Beet Burger Recipe is a great choice for vegans, or anyone looking for an interesting new taste.

By Lukas Volger Photo courtesy The Experiment

Quinoa Stuffed Sweet Potato Boats

Meatless Meal with Quinoa

Although quinoa has less protein than meat, it does have a lot more fiber than meat. When you combine the other ingredients, the stuffing is delicious and filling. Rinse quinoa thoroughly to remove the bitter taste it can have if you don’t. Try cooking quinoa in a rice cooker or pressure cooker. It takes 15 minutes in a rice cooker and about 3 minutes in a pressure cooker.


6 medium sweet potatoes
1 cup quinoa
2 cups water
¾ red bell pepper, chopped
1 ear of corn, kernels cut off (you can also use ¾ cup frozen corn)
¼ cup cilantro, chopped
1 medium onion, chopped
1 can black beans, drained and rinsed
2 cloves garlic, minced
1-2 tsp cumin
Juice of 1-2 limes


1. Wash sweet potatoes and poke with a fork. Bake in the oven at 400 degrees F for 40 minutes, or microwave for 5 minutes for first potato and 3 minutes for each additional potato. 
2. When potatoes are cooked, slice in half and scoop out most of the potato, and save for another recipe. Leave a little in the skin.
3. Rinse quinoa well. Add 2 cups of water with quinoa and cook either on the stove top on medium for about 15 minutes, or in a rice cooker. 
4. When quinoa is cooked, combine with remaining ingredients.
5. Stuff potatoes with quinoa mixture.
6. Sprinkle with cheese if desired, and broil in the oven until cheese is melted and golden. (1-2 minutes) Suggested cheeses are cheddar or feta. Optionally: forego the cheese and top with salsa and a dollop of Greek yogurt. For vegans, you may choose the non-dairy alternatives, or go with salsa or your favorite topping.

Quiche with spinach, mushrooms and herbs

My friend wrote a great article called “How my kid didn’t ruin my life”. It’s something I think I had to read in these days. I am mom for over 6 months now. And it seems I’m mostly mom. I love my child and I love to spend time with her, but… of course there’s “but”… I had to fight with myself for quite some time. Why? Because there was no time for Marta. I still get up, do some gymnastic (I try at least), put on make up (yep yep) and cook. But there’s no much time left for creative stuff. I have pictures from Japan, where I spent a month in 2014 and I didn’t go through them yet. I have so many things to do, that I made a list. But list doesn’t go shorter unfortunately. So it’s good to read that with few months my internal fight will be over. Does each mother go through it? I wrote it so many times - I knew that my life will change but I didn’t get how much of it will. It did completely. No more quiet creative mornings over a coffee in an empty cafe, no more random walks and stops to read a book on a grass, no more waking up Tomasz with a basket full of goodies and telling him that we have a photo shoot in 10 minutes because I had a dream. No more no more. What do I get? Cool gal, her attemps to talk, her smile, her hugs. Everything that matters. But I still sometimes miss Marta and her crazy ideas. Now thanks to my friend and her article I know that Marta didn’t go away. She’s still here, struggling a bit, because she’s in a totally new world. But she’ll be back soon. And I can’t wait.

You will need for a dough:

  • 1 cup wholewheat flour
  • ½ cup all purpose flour
  • 1 tsp sugar
  • pinch of salt
  • 85g butter, cold, cut in cubes
  • 3 tbsp yogurt

For filling:

  • 2 cups shredded champignons
  • 1 cup spinach
  • 1 onion
  • 1 tbsp butter
  • 1 tbsp olive oil
  • ½ tsp nutmeg
  • pinch of red pepper flakes
  • 4 eggs
  • 2/3 cup thick sour cream
  • 1/3 cup milk
  • 1/3 cup parmesan cheese, grated
  • 1 tbsp basin, chopped
  • 1 tbsp sale, chopped
  • 1 tbsp rosemary, chopped
  • 2 cups cheese, grated, like cheddar or mozzarella
  • salt
  • pepper

Lets start with a dough. In a bowl mix flours, sugar and salt. Add cold butter cut in small pieces and with your fingers rub it with a flour mix. Add yogurt and knead the dough for few minutes, so all the ingredients mix well. Form a ball out of the dough, wrap it with foil and place in a fridge for an hour or even overnight.

Meantime (if it’s an hour) cut champignons and onion in small pieces. In a pot place butter and oil, heat it over a medium heat and place mushrooms and onion inside. Fry so mushrooms will realise water, add nutmeg and pepper flakes and cook some more so water evaporates. Season with salt and pepper and set aside.

Place spinach in a boiling water just for few minutes, so it will get soft. Straight place it in a strainer under a cold water. Then squeeze all the water and cut in small pieces. Mix it with mushrooms.

Heat an oven to 175*C. On a floured surface cut the dough in two equal pieces and roll, so it will feat two forms (I used 10 cm ones) or you can use one form 20-25cm. Place the dough in forms and place a rolled bowl of a baking paper inside each one, so the sough will stick to walls. Bake for about 8 minutes.

Meantime in a bowl mix eggs, sour cream, milk, parmesan, herbs, salt and pepper. When dough is pre baked, divide mushroom mixture between two forms, do the same with grated cheese and with egg mixture. Bake for about 45 minutes, maybe a bit longer.

One quiche is for 1 very hungry person or two not so hungry.

Enjoy, Marta

As per histoireinsolite’s request, meatless golabki recipes. These are all (paraphrased for the long ones, quoted for the shorter) from Robert and Maria Strybel’s Polish Heritage Cookery, which has more recipes than I will ever know what to do with.

Stuffed Cabbage with Mushroom Filling

6-8 oz. mushrooms, washed and diced
3 tbsp butter
2 tbsp water
2 onions, finely chopped

Simmer the above ingredients, covered, for about 15 minutes. Uncover and allow to steam off moisture.

1 ½ c. cooked rice
2 eggs
2 tbsp chopped dill

Combine with the mushroom mixture above. Bread crumbs may be added to reduce moisture.

Fill cabbage leaves with mixture and place in baking pan.The recipe suggests cooking together 1 tbsp flour, 1 tbsp butter, and 1 cup court-bouillon to make a sauce/broth that is then poured over the golabki before they go in the oven, but it sounds like any liquid with some flavor will work just as well (especially mushroom broth).

Cover, bake at 350 for 30-40 minutes. Suggests serving with either a butter-and-bread-crumbs sauce, or sour cream sauce with mushrooms.

Cabbage Rolls with Groats and Mushrooms

12-16oz mushrooms,cleaned and chopped
3 tbsp butter
2 onions, chopped

Simmer the above until tender.

3 c. cooked buckwheat groats (kasza)1 tbsp chopped parsley
2 eggs

Combine with mushroom mixture, then fill cabbage leaves. Put in baking pan, add 2 c. court-bouillon or cabbage water, bake at 350 for about 2 hours. Suggested to serve with a mushroom sauce.

Cabbage Rolls with Mushrooms and Eggs
“Soak 1 stale, broken-up kaiser roll in ½ c. milk until soggy and grind. Wash well and dice 12 oz. wild or domestic fresh mushrooms and simmer in 3-4 Tbsp butter with 2 chopped onions 15-20 minutes, or until fully cooked. When cool, combine with ground roll, 3 T. uncooked instant cream of wheat, and 3 finely-chopped or ground hard-boiled eggs. Add 1 T. or more chopped parsley and/or dill, mix well, and salt & pepper to taste. Fill cabbage leaves with mixture. Place in roaster, add 2 c. court-bouillon, and bake at 350 1 ½ hours. Drench with onion sauce on platter.”

Cabbage Rolls with Groats and Cheese

“Dice and lightly brown 1 fairly large onion in 3 T butter. Combine with 3 c. cooked buckwheat groats and ½ lb grated or ground farmer’s cheese (homemade or store-bought). Stir in 2 raw eggs and mix well. Season with salt, pepper, marjoram, and a little sugar. Fill cabbage leaves, place golabki in pan, add 2 c. court-bouillon, and bake in 350 oven about 1 ½ hours. Drench in sour cream sauce and garnish with chopped dill on serving platter.”

Cabbage Rolls with Rice and Eggs
“Cook 1 to 1 ½ c. rice in double its amount of court-bouillon. When cool, combine with 4 finely chopped or ground hard-boiled eggs, 2 diced onions sauteed in 2 T butter, 1 raw egg, and 2-3 T chopped dill. Mix well and season with salt and pepper. Fill cabbage leaves and bake in roaster (with 2 c. cabbage water added) at 350 for 1 ½ hours. Serve with sour cream sauce or tomato sauce.”

Chickpea Fettuccine with Kale, Olives and Harissa

Gluten-free and meatless eating has never been so delicious than with this Chickpea Fettuccine recipe loaded with kale, olives and harissa. A Moroccan and Mediterranean fusion of ingredients gives this pasta a refreshing and addicting flavor and intensity. It’s a great way to have fun in the kitchen and experiment with new techniques.


For the pasta dough:

  • 2 cups chickpea flour
  • ½ teaspoon fine sea salt
  • 2 eggs, whisked
  • 1 teaspoon water, as needed

For the topping:

  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 4 to 5 Lacinato kale leaves, stemmed and finely chopped
  • ¼ cup Kalamata olives, roughly chopped
  • 1 to 2 tablespoons Entube harissa paste (depending on how much heat you want)
  • 1 tablespoon toasted pine nuts, roughly chopped
  • Salt, to taste
  • Freshly ground pepper, to taste


  1. In a large mixing bowl, whisk the flour and salt together. Make a hole in the center of the flour mound and add the eggs. Using a fork or your hands, slowly incorporate the flour into the whisked eggs until dough is smooth; if the dough is dry, add water, a drop at a time, until the dough is smooth. (Be careful with the water – adding too much will make the dough sticky and hard to work with. If this happens, add more chickpea flour, a teaspoon at a time, until the dough is smooth.)
  2. Knead dough for 10 minutes, then shape it into a ball and place it on a floured surface. Cover with a tea towel and let rest for 30 minutes.
  3. Line a baking sheet (or large cutting board) with parchment paper, and sprinkle with chickpea flour, set aside.
  4. Generously flour a clean work surface with more chickpea flour and roll the dough out using a rolling pin. Roll it into a rectangle with 1/8-inch thickness or less; using a pizza cutter or a knife, carefully slice thin strands of fettuccine (about 1/8-inch wide) and place on them on prepared baking sheet. If need be, re-roll scraps, and cut them as directed.
  5. To cook, bring a large pot with salted water to a boil. Cook the fettuccine until it rises to the surface, about 2 to 2 ½ minutes; taste it: The pasta should be “al dente.” Drain fettuccine and place in a serving bowl.
  6. Heat a sauté pan over medium heat, add the olive oil and garlic; cook for 30 seconds to 1 minute, until fragrant. Add the kale and cook until wilted, but still crunchy, 2 to 3 minutes. Toss kale, chopped olives, and harissa together; check for seasoning and adjust if needed. Sprinkle with chopped pine nuts and serve warm.

Recipe and photography by Dolly and Oatmeal on Food52.

Harissa paste can be found online at Entube.LA

Salsa Verde Smothered Veggie Burrito (Freezer Friendly)

Salsa Verde Smothered Veggie Burrito (Freezer Friendly)

These veggie burritos are flavor packed with taco seasoned vegetables, cilantro lime rice & homemade refried beans and topped with a zesty salsa verde sauce! So delicious, healthy & you can even freeze the burritos for later! Missed your #meatlessmonday window? Well no problem because these veggie salsa verde smothered burritos will keep you full for long and help you stay on your meatless meals…

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Black Bean and Arugula Salad- Spring Salad (you can add chicken)

The key to this salad is fresh lime juice.  Our lime was a little bit dry. So here goes. Ingredients to this salad are as follows:

¼ tsp of garlic powder, onion powder, ground cumin, paprika, kosher salt and pepper

Mix in bowl with 1 small garlic minced, ½ tsp grated lime  zest, 2 tbsp fresh lime juice and ¼ cup olive oil.

dry ingredients

in a big bowl!

Add in 1 tbsp of hot sauce and stir.

Add the following:

A can of drained beans as seen above.  A bag of washed arugula.  Two chopped scallions and ¼ of cup of chopped cilantro. A cup of chopped

cherry tomatoes. (no photo of that)- sorry

Toss.  Enjoy!! We paired this with a simple Quesadilla for a meat-less meal.

The quesadilla was made with spicy black bean sauce, and freshly grated sharp cheddar.