Healthy Arugula & Spinach Pesto

Calling all Pesto sauce lovers!!! I have a recipe that you will not only love but it’s actually healthy too.





Do you love Pesto but hate all the calories associated with it? Traditional pesto is loaded with oil which is just empty calories. Did you know that each tablespoon you use will add on 120 calories to your meal? I don’t know about you but I’m not interested in adding on all these extra unneccessary calories. I also don’t know any person that just adds one tablespoon of oil to their food when they cook. Think about how much oil is called for in traditional pesto recipes. Add up all those extra calories. It’s actually pretty horrifying. If those extra calories came from wholesome unrefined foods then I wouldn’t worry about it. Oil of any kind has been refined and adds no benefits to our health contrary to popular belief however.

If you want to read more about the hazards of including oil in your diet I recommend you check out Dr. Mcdougall’s website and pick up some of his amazing books. The Starch Solution will open your eyes to a weath of information and practical tips.

My recipe for pesto is oil free, nut free and dairy free. I eliminated a ton of calories and I only use real whole foods. I believe that the food we eat should be full of nutrients and vitamins. This is the food of vitality and wellness. This is the food I want to fuel my body with and I hope you do too.

So what if pasta isn’t your thing? Yes some people just aren’t big pasta fans. It’s true but hard to believe I know! Don’t fret because you can also use this fresh oil free pesto sauce on baked or boiled potatoes which is amazing. It will take your plain potatoes to a whole new level trust me! It’s also a great alternative to adding unhealthy butter or sour cream to your potatoes. I also like to top my rice with a little of this pesto sauce too. It gives your rice a bit of extra flavour and colour which is really nice.

Here is my healthy and super easy to make recipe for Pesto. This recipe is made using Arugula and Spinach which is probably very easy to find for everyone. I do like to use Fresh Basil when I have it but it doesn’t have to be the staple ingredient in pesto. I love how you can play around with different healthy greens to create new and wonderful pesto recipes. You can never get sick of pesto sauce when you try new greens and create new ways of making this fabulous sauce.

Healthy Arugula & Spinach Pesto Pasta

Ingredients:

• 3 cups Arugula & Spinach Mix
• Juice of 1 large lemon
• 5 cloves of garlic
• 1/2 cup Pumpkin Seeds or Sunflower seeds
• Salt & Pepper
• 1 cup chopped Tomatoes
• 1-2 Tbsp. Nutritional Yeast
• 5 cups pasta of choice. I used Quinoa Pasta.

Method:

1. Boil large pot of water and add in the pasta. Cook according to directions on pasta packaging.


2. Add all ingredients to a food processor. Combine well.


3. In a large bowl add the pasta and mix in the pesto sauce.

* Serves 4 people *

Enjoy!

If you want to see how I made my recipe then just take a peek at my video below. It’s my latest recipe video on my YouTube channel.

Much Love & Gratitude,

Debbie

~VeganMommyDee~

My Epic Immune Boosting Soup

Happy Sunday to you all! I hope everyone is doing well and staying healthy. It’s pretty crazy how quickly things have changed in the world and it’s definitely a scary time.

With all the extra time on most people’s hands I’ve noticed a lot more people cooking up a storm. People are trying new recipes and getting inspiration from each other. I think this is fantastic because we can now get back to basics and learn how to prepare healthier homemade meals.

Many people are worried about weight gain because of all the inactivity during isolation. This is definitely valid but It’s pretty easy to keep our diet clean. By eating whole foods, drinking plenty of water, and making those homemade meals this is easily controlled. Yes we will snack a little more but if we choose wholesome foods then we shouldn’t worry to much about weight gain. When weather permits then get outside and take a walk or go for a run. It’s not only good for our waistline but also for our mental health.

I’ve had many people ask me for my simple instapot immune boosting veggie soup. I decided to make a little video making it so you can see how easy it is to make. It’s filled with amazing immune boosting veggies and you can use fresh or frozen veggies. It will all work for this easy soup. At this point in time it’s sometimes difficult to get certain foods because of the COVID-19 situation. We are also limited to how many items we can buy so this can be difficult at times. I’ve been making this soup a lot because it’s easy to make, fast, I can use whatever veggies I have and I feel like my family could benefit from the immune boosting properties in the soup. It’s a win in every way! Let me know what your go to meal is these days in the comments.

Enjoy my recipe and please tag/mention me here or Instagram if you make it. If you haven’t already followed me on YouTube I would truly appreciate your support.  Please Like and Subscribe to my channel. Don’t forget to stay connected with me across social media as well. Stay Healthy my friends!

Light & Love,

Debbie

~VeganMommyDee~

Delicious Chickpea & Veggie Burger Recipe

I hope everyone is doing well! We’re entering the holiday season already!!! Can you believe it? How are we in November already? For us Canadian’s we’ve already celebrated Thanksgiving and we have Halloween behind us as well now. For my friends in the USA Thanksgiving is approaching for you guys and all the goodies will soon be eaten.

As we head into a season of over consumption that tends to throw our health goals on the back burner. We attend social engagements and host parties for family and friends. This is a time of a whole load of “cheat days”! We can’t say no to all these comfort foods and the loving people who made them. It’s definitely a difficult time and will power is at an all time low.

I don’t like to say no to goodies during the holiday season but I do try to balance my diet on a whole. I will eat super clean and indulge on a few treats or calorie rich foods at parties. I feel like if over all your eating really healthy then it’s not terrible to enjoy the season fully.

One of the things that I’ve already started to do is make as much as possible homemade. Veggie burgers are a wonderfully easy lunch or dinner but boy do they pack in the calories for each little patty! I started thinking I should just avoid eating them during this time because they weren’t as healthy as I originally thought. Then I thought to myself hey wait, I can make my own and then I can control what’s in them! That decision was the best thing I’ve done in a long time. I’ve now created some pretty epic burgers now!

Below is my latest healthy burger recipe. It’s a Chickpea & Veggie burger that’s loaded with nutrition! No mystery ingredients in these healthy burgers. My burgers are made with whole foods and I use gluten free oats in my veggie burgers as well. If you follow a gluten free diet then I got you covered too. Hurray!

If you want to see me make these veggie burgers then check out my latest YouTube video. I’ll add a link below to my channel. If your not already Subscribed to my channel please consider doing so now. Please also share my videos with anyone you know that might find them helpful. I truly appreciate your support. I’ll be posting new healthy recipes this month that will be especially helpful during this holiday season. We all need a little help sometimes and I have your back. Together we can stay on track with our health fitness and wellness goals! We’ve got this! Here’s my recipe below, enjoy!

CHICKPEA & VEGGIE BURGERS

Ingredients:

– 2 cups canned chickpeas

– 2 cups mixed frozen veggies

– 1 cup cooked brown rice

– 1 cup oats flour

– 2 Tbsp. flaxmeal

– splash of coconut aminos

– 1 red bell pepper

– seasonings of choice. I used paprika, garlic, salt & pepper, and chili powder.

Method:

1. Process the chickpeas and pepper and then transfer them to a bowl.

2. Slightly process mixed cooked veggies & flaxmeal.

3. Add the veggies to the Chickpea mixture. Add seasonings & combine well.

4. Slowly add the oats to the mixture a little at a time. Mix well.

5. Place in fridge to set for 2 hour or at least 20 minutes if your in a hurry.

6. Place scoops of the mixture on a non stick cookie sheet or use parchment paper on the pan. Mold them into patties.

7. Bake at 375 for 25-30 minutes. Flip them half way through.

Enjoy!

Have a wonderful day everyone & upcoming week!

Health, Joy & Positive Vibes,

Debbie

~VeganMommyDee~

Creamy Pumpkin Mac & Cheese Sauce

I’m currently obsessed with all things pumpkin these days. Those Fall vibes are going strong at my house! Wreaths, soy scented candles, pumpkin decor pieces and pillows! We have it all covered over here! My kids have always been used to decorating throughout the year for various occasions or putting out seasonal decorations. If I’m late getting the house decorated then they usually just take matters into their own hands and get it done themselves. Off to the basement they go into the endless bins of seasonal decor we keep put away. We reuse our decor year after year and only add a couple new pieces every year. This time of year is cozy and comforting and we all look forward to the Fall season at our house.

I’ve been craving comfort food like pasta & hearty soups these days as the weather gets crisp. I’ve been getting my usual delivery of Organic Pumpkin Pureè from Amazon. I have loads of pumpkin to create new recipes with now. Simple things like this make me a happy mommy.

I’ve been adding the pumpkin to my baked goods, breakfast foods, smoothies and fall themed lattes. This is totally my favourite foodie time of year! So many opportunities to create tummy tasty foods using pumpkin!

This is my simple creamy Pumpkin Sauce recipe below. You can whip it up in 5 minutes! Store it in a Mason Jar to use later or add it straight to your pasta. You can make it ahead and keep it in your refrigerator which is handy if your in a hurry to make dinner on a weekday. Just heat it up in a deep frying pan or pot and just add your hot pasta right into it. Combine well and add any veggies you have on hand to it. Honestly I feel like these simple recipes are the best meals! Food doesn’t have to be complicated!

My Creamy Pumpkin Mac & Cheese Sauce:

– 1 cup raw cashews
– 1/2 cup warm water
– 1/2 cup dairy free milk of choice. I like Flax or Oat milk.
– 1/4 tsp turmeric
– 1 tsp paprika
– freshly ground pepper to taste
– 2 – 3 cloves of garlic
– 1/4 cup nutritional yeast
– 1 tbsp miso paste

You can add any other spices of yoour choice as well. I simetimes add a bit of Mrs Dash and it tastes great with that additional seasoning.

Add a splash of extra milk if you think it needs it. I prefer my sauce on the thicker side.

That’s it! Simple & delicious.

Enjoy!

Enjoy the recipe and please tag me if you try it out! I’d love to see your yummy creations!

Please stop by my YouTube Channel as well and Subscribe! I make this sauce in my latest video on my channel. My channel name is @Vegan MommyDee. I appreciate your support!

Have a wonderful weekend!

Quick Meals!

I’m often making quick meals on the go. I feel like most people can relate. We’re all short on time and in a rush to make fast and easy meals. The hard part is creating meals that are healthy so we aren’t tempted to eat anything we can get our hands on. Worst still is grabbing takeout and fast food when we’re in a rush.

I find by sticking to some staple meals I’m able to quickly whip them together in no time at all. By always keeping staple items on hand at home it will make your life so much easier. I also make bigger batches of rice, baked oats and porridge so I have left overs for the next day. I love taking left over porridge to work for breakfast and then I add some berries to it and hemp hearts. That will keep me feeling full long and I wont have to spend money buying an unhealthy breakfast option on the go.

I always make extra sweet potato, white or yellow potatoes in my pressure cooker too. I just use the extra for lunch the next day for my hubby and I. I just add some seasoning to it and eat it with a hearty salad. It’s a simple, fast and nutritious meal!

I love making things like chia pudding in a Mason jar too. I make a few days worth of chia pudding and then we have the perfect breakfast for work or a great go to snack. I don’t have to worry about what to make because that meal is covered. Simple tips like this help keep us on track and because it’s so nutritious it will give us ample energy for our busy lives!

I’ve added below my new YouTube video. It’s another What I Eat in a Day video This edition is Quick Meal Ideas that are healthy and super fast to create.

If you haven’t already Subscribed to my channel please do. I’d greatly appreciate the support. Also don’t forget to follow my blog for future posts and follow me across social media.

Have a wonderful weekend everyone!

Health, Joy and Positive Vibes,

~ Debbie

Chickpea & Herb Summer Salad

I’m hanging on to Summer until the very end! It’s too short! I also love how we tend to crave simpler food dishes during the summer. I’m loving cold chickpea and herb salads these during these summer days. Simple and healthy! I’ll be sharing one of my latest simple summer salads in today’s post. A few people messaged me asking for the recipe so I’ll just post it here for everyone. It’s so super easy and takes very little time to make.

Chickpea & Herb Summer Salad

Ingredients:

  • 1 can of Chickpeas

  • 1 cup of parsley, chopped

  • 1/2 cup cherry tomatoes cut in half

  • 1 tbsp hemp hearts

  • 1/2 cup Apple Cider Vinegar

  • Drizzle of Olive oil

  • Salt & Pepper

  • 1 tbsp of minced garlic or you can use garlic powder as an alternative

  • 1 bell pepper, chopped

  • 2 cups of Fresh Spinach

  • Method:

    1. Drain and rinse your chickpeas

      Add them into a large bowl

      Chop up your parsley, garlic, tomatoes and bell pepper

      Toss the chopped ingredients into the bowl except the parsley

      Toss in the Apple Cider Vinegar and drizzle in some olive oil as well.

      Mix the ingredients well

      Add in the parsley and fresh spinach to the salad

      Season your salad with Salt and Pepper

      Give the salad another toss

      Sprinkle the hemp heats onto the salad and serve!

    Enjoy!

    * This Salad can be made ahead and stored in the fridge. The longer it sits in the fridge the better it tastes. I suggest you only add the spinach in before serving however. It will get too wilted otherwise. I add my spinach in the morning before leaving for work if I’m taking it for lunch. Adjust the dressing measurements to your desire. If your oil free you can totally skip it in this recipe. I’ve eaten it oil free many times and it’s still great. *

    Have a wonderful day everyone!