"Here is a pic of my delicious breakfast! Whole wheat bread, sauteed tomatoes, potatoes, and kale in a hint of garlic olive oil with salt, pepper, and oregano, topped with fresh basil - can be eaten like shown or made into an awesome sandwich!"
This morning felt too cold for my usual green smoothie. To me winter means more warm bowls of healthy, filling oatmeal!
Melissa writes...
"My mom is a vegan and I am a vegetarian myself. There aren't very many vegan-friendly restaurants where my parents live, so I like to take her out to vegan/vegetarian restaurants whenever she comes to Toronto. Vegetarian Haven is a great place, serving all vegan foods and we both fell in love with their Avocado Supreme wrap.
"At home, I like to do my own version of it: it's simply mashed avocado, thinly sliced apple, trail mix and spinach (or sprouts) wrapped up in a whole grain tortilla. So easy, and delicious! The one at the restaurant is made with their own vegan mayo, but it's simpler and super tasty without."
"I love color, and by combining fresh baby zucchini, sun-dried tomatoes, red onions along with green and yellow bell peppers, I made a feast not only for the taste buds and tummy but also for the eyes!
"I quickly stir-fried all of the veggies together with a small amount of olive oil, garlic, a hint of curry, coriander and basil, and seasoned it a little more with Bragg’s Liquid Aminos. Yum!
"For a more substantial protein lunch, I sometimes add either roasted pecan halves or tofu to this dish."
A beautiful Play With Your Food Smoothie from the Gluten-Free Vegan Family Blog:"The bottom layer is frozen cherries, second layer - bananas and lemon juice, and top layer- blueberries. Yum! She froze each layer a little bit more by placing the glass in the freezer for a while after adding each type of fruit. Makes a cute little dessert cup, don't ya think?"
Kelly sent us proof that a healthy dessert can be a fabulous celebratory centerpiece: "I made this watermelon cake for my sister’s high school graduation party!"
