Vegan Detox – 2/28/14 – 3/6/14

Jay and I have been feeling a little yucky lately and there are a few pounds he wants to drop before his big triathlon training camp in April.  So I found a detox plan and gathered some recipes that follow the rules but also allow us to maintain nutrition so we can both still work out.


These meal plans are for me, but Jay will be eating a leafy salad for lunch and shake mid afternoon.  Our snacks will be Lara Uber bar and humus and veggies.  We need to drink 4 cups of the lemon, ginger, and cayenne water throughout the day.


Foods NOT to eat:

  • Dairy and eggs
  • meat
  • processed sugar
  • Non-GMO soy
  • coffee, soda, and alcohol
  • peanuts
  • creamed vegetables.

Foods To to eat:

  • Leafy vegetables and cruciferous vegetables (like broccoli, Cauliflower, turnips and parsnips)
  • berries
  • apple cider vinegar
  • lemon water
  • herbal tea
  • coconut milk
  • coconut oil
  • plant-based non-GMO protein powder with no processed sugar or artificial sweeteners.  (We are trying MGM but have used Vega One and really like it, but it’s pricey)

Vegan Zucchini Not-Crab Cakes

•2 1/2 cups grated zucchini
•1 egg replacer beaten
•2 tablespoons vegan butter melted
•1 cup bread crumbs
•1/2 onion chopped
•1 teaspoon Old Bay Seasoning TM


Preheat oven to 425 degrees.

In a large bowl, combine zucchini, egg replacer, and vegan butter. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

Shape mixture into patties. Place on a baking sheet sprayed with Pam.

Bake 10-15 min on each side or until golden brown on both sides.

Dipping Sauce:
2 Tbl Veganaise,
2- 5 dashes of Red Pepper
3 dashes of Dill
I do little individual containers so I can adjust the spice for the kiddos. This will discolor so make right before eating.

More info on my Homemade Vegan Pizza

Meal Plan 7-8-13: I wanted to give you all some more info on my Homemade Pizza off my Vegan Meal Plan for 7/8.
My homemade pizza starts with my homemade beer dough:

1 cup flat beer (I’ve used cheap and expensive doesn’t matter as long as it’s flat)
2 tablespoons Earth Balance
2 tablespoons stevia
1 teaspoon sea salt
1 cups all-purpose flour
1 1/2 cups white whole wheat flour
2 1/4 teaspoons yeast
2 tablespoons of spice (I’ve used oregano, garlic, and basil and mixture of each)


1.Put beer, Earth Balance, stevia, salt, flour, spices and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
2.When dough is done, you can use and stretch, wrap in plastic and freeze for 1 month or refrigerate for a day or two. Make sure you thaw frozen dough in the fridge and then let come to room temperature before using.
3.Preheat oven to 450 degrees F.
4.Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 10-12 minutes.

I use Muir Glen Pizza Sauce or Classico, my homemade pesto, or BBQ sauce. You want to look at the ingrediants and make sure it’s not full of garbage. I top with any all all veggies that we have on hand. The trick with no cheese is to make sure there is enough veggie on the pizza so it doesn’t dry out.

Vegan General Tso’s Fried Tofu – Family Favorite!!!

Hi Everyone!  We are in our 11th week of our vegan diet and still loving how we are feeling!  I made this Vegan General Tso Fried Tofu last night and it was a hit! 

My son is like 75% vegan and often doesn’t like what we eat for dinner (mainly because he’s not a fan of Asian Stir-fry).  When I told him we were having asian for dinner, he asked for something else.  I said yes, but he had to try it.  While I was cooking the tofu, he came out and asked what the delicious smell was…  I then started cooking the sauce and he just hovered in the kitchen.  Low and behold he absolutely LOVED it.  My husband came home a little nervous since he knew I had made my own recipe morphing several others together, but he was it love after the first bite.  A definite winner!!!

Now it’s not the most healthy vegan dish in the world, but it great to have when you are getting a little board.

Out of this world Vegan Spinach Lasagna

Hi Everyone!  We are in throws of our vegan diet and loving how we are feeling!  I made this Vegan Spinach Lasagna last night at our home church group and everyone loved it!  I changed it up a little…  I used 1/2 spinach and 1/2 zuchinni (since I have bags and bags of shredded zuchinni from the garden)  I also used 1/2 Basil and 1/2 oregano.  I also used Daiya cheese for a layer in the middle layer and one on the top.  It makes a TON of spinach/tofu mixture.  I think next time I’m I’ll make 2 lasagnas and freeze one. has a lot of GREAT recipes. 

The Fish Chowder was amazing!!!

 I think I’m done with fish and this might be my favorite… 

Check out the rest of the week’s fish recipes HERE!  Today I think I’ll make the Grilled Cod and the fish Chowder.  In my opinion, I like to reheat Chowder…  I think it’s better that way so I’ll make dinner for tomorrow night too!

Saturday night’s fish was OK but needed more spice

 I made Coconut Curry Fish and I doubled the curry and broiled the fish.  I recommend doubling all the spices because for us it was a little blah.  I also used fresh zucchini, carrots and peppers and steamed them in with the sauce while the fish and rice were cooking.  So, I might make this again, but definitely would add more SPICE!!!

Last night I said good-bye to my cousin who has been visiting ME with her son for the last few weeks.  WE had burgers and dogs and I made the free Suddenly Salad that I got at Shaw’s a few weeks ago.  Other than the freeze-dried pies, it was REALLY good!  The families have spent great time together and we look forward to going to NC to visit them this Thanksgiving!   

Check out the rest of the week’s fish recipes HERE!  Today I think I’ll make the Grilled Cod and the fish Chowder.  In my opinion, I like to reheat Chowder…  I think it’s better that way so I’ll make dinner for tomorrow night too!

2nd nights Fish Recipe I hit outta the park!!!

a complete HIT!  The whole family loved it.  I have always wanted to try them, but were afraid I wouldn’t like them.  Boy was I wrong.  The only thing I screwed up was I added the chipotle peppers into the sauce.  My oh my….  Jay ate it, but the rest of us couldn’t.  I took a 1/2 gone thing of sour cream and added some of the spicy mixture to it and it was perfect for us.

I used lime juice and omitted the zest and topped them with corn, tomatoes, and lettuce.  The rest of the recipe I followed.

Check out the rest of the week’s fish recipes HERE!  Tomorrow is Coconut Curry Fish!!!

1st Fish Recipe the whole family LOVED!!!

Spicy Fisherman’s Pie was a HUGE success.  The whole family loved it.  My husband thought it was the best fish recipe he’s EVER had and my 9-year-old told me, “Mom that was DELICIOUS!”  I did change things a little to make it a bit more healthy.

I made a roux with 1 table-spoon of butter and 1 tablespoon of white whole wheat flour in a sauce pan.  Once it formed a ball I whisked in 1 cup of skim milk.  When it started to thicken I added 1/4 cup of 2% mozzarella cheese.  I put the raw fish chunks in the bottom of a Pyrex class baking dish and poured this sauce over it.  I sprinkled it with Old Bay Seasoning and added 1/2 cup of corn, 1/2 cup of peas, and 1/2 cup of carrots all frozen.  I then covered it with 1 package of prepared Betty Crocker Instant Garlic Mashed Potatoes.

Check out the rest of the week’s fish recipes HERE!  Tonight is Yummy Fish Tacos!!!

Famous Sue’s Chicken Enchiladas


  • 1 lb of chicken
  • 8 Tortillas
  • 2 small cans of Enchilada sauce (if without chilies than buy a small can)
  • 3 cups shredded Mexican Cheese
  • 1 large container of Sour Cream


  1. Cook and shred the chicken.  This can be anything.  I’ve used baked breasts in the past but this time I boiled chicken pieces.  The both turned out great.
  2. Preheat oven 375
  3. Mix Sour Cream, (ONLY) 2 cups of cheese and shredded chicken together.  It should have a “milly’ texture.  It will kind of feel like oatmeal.  It should be VERY moist, but not liquidy at all. 
  4. Pour one can of sauce in the bottom of a large glass baking dish.
  5. Start rolling the tortillas with mixture inside one by one.  Place them in the dish  making sure that the bottom is well coated with sauce so they do not stick.
  6. Then pour the other can over the top making sure the dish doesn’t overflow. 
  7. Top with the remaining 1 cup of cheese and foil
  8. Bake for 30 min covered and then 10 min uncovered.

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