Vegan Recipe Resources

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http://www.forksoverknives.com/

http://potatostrong.com/recipes/

https://happyherbivore.com/

https://cookingwithplants.com/

http://engine2diet.com/

http://www.onegreenplanet.org/

http://minimalistbaker.com/

http://www.brandnewvegan.com/

http://fatfreevegan.com/

http://www.thevegancorner.com/

http://www.thevegancorner.com/tags/gluten-free/

http://kblog.lunchboxbunch.com/2012/08/how-i-eat-vegan-and-you-can-too.html

http://www.vegetariantimes.com/recipe/vegan/

http://www.peta.org/recipes/

http://www.vegancooking.com/

http://www.vegancoach.com/vegan-cooking.html

http://www.theppk.com/blog/

http://www.chooseveg.com/

https://www.christinacooks.com/recipes

http://jlgoesvegan.com/recipes-3-2/

http://cookeasyvegan.blogspot.com/

http://holycowvegan.net/

http://www.theveganchickpea.com/p/recipes.html

http://thevegan8.com/

http://www.eatingyoualive.com/

http://www.wortheverychew.com/

https://protectivediet.com/

Proceed with Caution. You are Entering the Wrap Zone!

In my quest for low carb yummies, I am constantly trying to come up with flavorful & pretty things to eat. The visual impact on your palate cannot be ignored! Food should look as good as it tastes (when possible 😉

I believe in quick, easy, simple, healthy and tasty wraps that are a snap to fix!

This is my latest concoction, inspired by by friend, Teresa Winkles, and her low-carb spinach enchiladas.

wrap1

I gathered my ingredients: whole wheat carb chopper tortillas, mozzarella cheese sticks, pepperoni slices, cream cheese, spinach, and Parmesan & Romano shredded cheese, and red pepper flakes….

Spread a heaping teaspoon of cream cheese thinly over your tortilla. Unless you’re still a kid who likes to eat dirt, I recommend that you rinse the spinach and pat it dry before applying it to the cream cheese base 😉

Sprinkle the cheeses and red pepper flakes over the spinach then lay down your pepperoni in a perfectly symmetrical pattern (for my OCD self & friends;)

Place your cheese stick on one side and begin rolling it up, burrito style, tucking in your toppings as you go.

Roll them up then secure the edge with a toothpick.

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I used my Nuwave oven to heat these wraps because it’s quick, melts the cheese perfectly without over-melting it, and crisps the tortilla too. You can use a toaster oven, conventional oven or the microwave oven, although, you won’t have the crisp crunch with the microwave oven.

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3 minutes on each side was pert-near perfect for these wraps.

Wait & watch impatiently, while your stomach growls, as your delicious wraps heat. The spinach will wilt to perfection, the pepperoni will be delicious, the cheese will be blissfully bite-able, and the tortilla will obtain the perfect crunchiness!

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Perfect Spinach & Cheese wrap, from The Wrap Zone!

America’s 50 Best Farmers’ Markets | Cooking Light

View All Photos – America’s 50 Best Farmers’ Markets | Cooking Light.

Right now is the best time to visit farmers’ markets: They are alive with their biggest bounty of fresh produce—gloriously juicy, crisp, and fragrant. These green markets do more than supply us with colorful fruits and vegetables; they reflect and shape our culture, reinforcing our community spirit and connecting us on a grassroots level to the people who grow the food we feed our families. And that, by extension, inspires us to be better cooks. Here are our picks for the top markets in America, as named by renowned chefs, cookbook authors, and food notables from every state.

Find your local Farmer’s Market and give it a visit!

Midland Texas has a wonderful Farmers Market.

If you go, look for my sister-in-law’s booth!

jojo

https://www.facebook.com/pages/Midland-Downtown-Farmers-Market/328008641051

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Dirt Cheap Paleo Snack

#‎Zucchini‬ ‪#‎Chips‬ ‪#‎PaleoSnacks‬ ‪#‎Paleo‬ ‪#‎EatRight‬ ‪#‎HealthySnacks‬ ‪#‎YUM‬ ‪#‎Budget101‬ ‪#‎DirtCheap‬

http://www.paleoforever.com/awesome-paleo-zucchini-chips-recipe/

Ingredients:

  • One Zucchini (The larger the better, to counter shrinkage)
  • Paleo friendly cooking spray
  • Salt & Pepper

Method

  1. Slice your Zucchini thin. I would say 1/4 to 1/8 of an inch. You can use a food
  2. processor, but depending on your slicer, it can end up a little too thin.
  3. Pre-heat your oven to 225 degrees Fahrenheit. That is around 100-105
  4. degrees centigrade.
  5. Spray your baking sheet with your paleo friendly cooking spray.
  6. Lay out all the chips and spray cooking sprat lightly on the chips. Alternatively
  7. you could just toss it in some Coconut oil
  8. Bake for about 45 minutes to two hours, or until they get to the right level of
  9. crispiness for you.
  10. Eat within two to three hours.

And there you have it, rather yummy Paleo Zucchini chips.

the slices should be between 1/4 to 1/8th of an inch