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    • Lemon Rice with Vegetables

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    •  4/14/2014 1:00:51 PM
    • Lemon Rice with Vegetables



      2 cups Brown Rice (I used a sweet brown rice)

      2 teaspoons Turmeric

      1/2 Onion, diced small

      4 Carrots, peeled and diced

      1 Red Pepper, diced

      1 lb. Fresh Green Beans, cut into 1 inch pieces

      1 Large Lemon, juice and zest

      1/2 teaspoon Salt

      1/4 teaspoon Pepper



      Cook rice according to directions except add turmeric. (I cook my brown rice over the stove top for about 45 minutes).  Meanwhile, heat a medium saucepan with 1/2 cup water.  Add the vegetables and cook until tender.  Adding more water if needed.

      Once vegetables are cooked and rice is done.  Combine them together and stir in lemon juice and zest.  Heat through and add salt and pepper.  Stir and serve. 

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    • Veggie Risotto & Teriyaki Bowl

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    •  4/9/2014 6:42:26 PM





      2 Tablespoon Coconut Oil

      1/2 cup Onion, diced (I used sweet)

      2  Garlic Cloves, minced

      2 cups Arborio Rice

      6 cups Veggie Broth (or any good flavored broth that you love)

      1 lb. Crimini Mushrooms, chopped

      8 oz. Frozen Peas



      Saute onion and garlic in oil for 3 minutes (until tender).  Add rice, stirring for about 2 minutes on medium heat, lightly toasting the rice.  Stir in 1 cup of broth.  Continue cooking and stirring until liquid is absorbed.  Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.

      As you are adding the cups of broth, saute the mushrooms in a seperate pan using a little water (or coconut oil) until tender.

      After all the broth has been used and absorbed, add in veggies (mushrooms and peas), then serve hot.

      You can top the rice with a yummy teriyaki sauce (which my kids TOTALLY loved!)

      Recipe inspired by!  Love her!

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    • Hi, my name is Loni!

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    •  4/9/2014 1:12:08 PM
    •  Hello!! 

      Our website has been around for close to five years! We have had so much fun watching things ebb and flow, having over 30,000 hits on some months! We are finally getting on social media and trying to get all that figured out. More recently however, it dawned on us that we have not really put a face to our names, or really even a name to our titles, if that makes sense. We are in the process  of making some big changes to our website and decided it is about time you get to know us! I volunteered to introduce myself first! I think the reason we have held back for so many years is the tough critics out there. We are tender hearts and share our message as a service of love, be gentle on us :)


      Well here goes! 


      Me and my Man


       I feel kind of like a rock star denouncing my Newbie title. I will now write as {L} Loni, the blogger formally known as Newbie Mommy! ;) 
      About me:
      My relationship with God is the most important thing in my life. Then comes my wonderful family, I am a wife and mother to four beautiful daughters, I love them with all my heart. We are far from perfect and there are definitely "those days" that we all have, but I could not love any job more than being a wife and mother. As a family we LOVE to travel.  We road trip for about 6 weeks every summer and get on the road as much as we can year round. Last year we drove through 42 of the 50 States in the United States! We are looking forward to the time where we can head to Europe and explore many cultures! We love to laugh, dance, cook, and play together. 

      My Amazing Family




      My Heroes 



      In January 2012 I completed my Plant-Based certification through Cornell University and have been able to teach a few cooking classes here and there, work with individuals one on one,  as well as apply the knowledge to my own family life. T Colin Campbell is one of my personal heroes.  He is constantly ridiculed by tough critics yet won't back down from his message, his truth! We can all use a little inspiration from this guy! It was an honor and a privilege to meet and talk with him and then have dinner with Kris Carr in the same day (on my 30th Bday at that)! I was at a yoga conference so don't mind my un-fancy-ness!;)



      Yoga Teacher


      One more fun fact, I recently finished my 200 Hour Yoga Alliance Teacher Training with none other than THE Tiffany Cruikshank! It was an amazing experience and I am loving teaching in my new community in Texas! Side note, we just moved to Texas last November (2013) and finally found a house so we will be moving in June. Hooray! I cannot wait to finally unpack everything and get settled!!



      Bonus info:

      My two favorite kitchen gadgets are my beloved Vitamix and my Cutco Knives! They get to come on all of our road trips as well, can't leave home without them!

      My husband is 6'7'' and I am only 4'11''  We are quite the pair!


      I talk about my BRCA cancer gene and what sparked my journey into the plant-based world Here in my Newbie bio.

      If there is something I am missing or you are dying to know, email me at ~ I love hearing from our readers!!!

      Thanks for reading,  



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    • Flavorful Veggie Bean Soup

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    •  4/8/2014 6:58:57 PM
    • Only have 10 minutes to make dinner?

      Need an easy "go to" recipe to make when time is short...

      but you still want a nutritious meal?


      This recipe is a STAPLE in our home.  I always have all of the ingredients on hand.  We love to eat it with homemade bread (or for those really picker-eaters, top the soup with some of their favorite crackers).  I love using my CANNED STEWED TOMATOES for this soup!  But if you don't have of those (they are worth their weight in gold at our house)...just find a nice can of STEWED tomatoes at the store.


      Flavorful Veggie Bean Soup

      Feeds 4 adult portions


      1 can 28 oz. Stewed Tomatoes (Or 1 Jar Homemade Tomatoes)

      1/2 Bag of Frozen Mixed Vegetables (or more if you want it super chunky)

      1 Can Black Beans

      1/2 Bag of VEGGIE PASTA

      Seasonings: 3 Cloves fresh garlic, minced and 2 Teaspoons Dried Thyme



      Mix all the ingredients together in a soup pot.  Warm over medium-high heat.  Bring to a boil.  Turn to low and let simmer for 5-10 minutes.

      Serve with diced avocado, homemade bread and/or crackers.

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    • Banana Oat Nut Muffins

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    •  4/8/2014 7:41:25 PM




      Preheat Oven to 350 Degrees Fahrenheit 

      Makes 12-14 Muffins


      3 Large Very Ripe Bananas

      2 cups Rolled Oats (gluten free for my kiddos) 

      2 tsp Cinnamon

      1/2 tsp Nutmeg

      1/2 cup Chopped Walnuts

      2 tsp Ground Flax Seeds

      1/2 cup Dark Chocolate Chunks *optional


      Grind oats in a high speed blender or food processor until starts to become flour, don't over blend it. Mix all ingredients together in a large mixing bowl. These yummy treats are so simple, my kids can do most of the prepping and I assist them with the oven. Line muffin pan with foil cake liners or lightly grease. Divide mix evenly between 12-14 muffins. Bake for 12-15 minutes. Adjust baking time as needed, you want the tops to just slightly brown. (I currently have an awful oven because the door doesn't seal entirely shut, so I have to to continue to check everything.) 

      This recipe can also be made into cookies if desired. Adjust baking time according to size of cookies. 


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    • Cauliflower LOVE {recipes}

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    •  4/5/2014 9:55:01 AM

      Did you know that CAULIFLOWER is a cruciferous veggie and belongs to the same family as KALE and BROCCOLI??



       This delicious veggie gets left behind too often because its lack of bright bold colors. It is loaded with nutrients that help maintain a healthy lifestyle, and it's so tasty on its own raw or steamed. I love snack on it anytime. Lately to feed my curry fix I have been making these two recipes a lot!! Give them a try. Let me know how you like your Cauliflower in the comments below!




      Cilantro Lime Cauliflower "Rice"







      1 Tsbp Coconut oil  (sub for water if you please)

      1 Onion, chopped

      2 Cloves of garlic, minced

      1 Head of cauliflower, rinsed

      1/2 Lime

      1/4 C Chopped cilantro

      1 Tsp Curry powder

      Salt and pepper to taste



      Cut cauliflower into small enough pieces to fit in your food processor. Use food processor to finely chop the cauliflower into small pieces about the same size as rice or you can grate the cauliflower using a cheese grater. Warm the oil in a large skillet, add onions and cook until clear, 3-5 minutes then add garlic and cook for another 2 minutes. Stir in chopped cauliflower and the juice from the lime. Cook for about 5 minutes stir frequently. Finally, add cilantro, curry powder, and salt and pepper to taste. Mix well and enjoy. Tastes great served warm or cold.  





      Curry Lime Roasted Cilantro




      Preheat oven 450 degrees




      1 head of cauliflower

      1/2 bunch of cilantro

      1/2 lime

      1 TBSP curry powder (more or less to taste)

      2-3 TBSP olive oil

      Sea salt and pepper to taste



      Cut cauliflower head crosswise, into 1 inch thick slices. Place them flat on to a rimmed baking dish. Drizzle with olive oil. Sprinkle curry powder, sea salt, and pepper to taste. Place in oven and bake for about 15minutes, until golden brown. Then flip them carefully and continuing baking for another 10-12minutes. Top finished cauliflower with fresh lime juice and chopped cilantro leaves. Serve warm.


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    • After School Snack- Recipe Highlight

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    •  3/31/2014 2:44:42 PM
    • This is one of my children's favorite afterschool snacks!

      I love when I take the time to make these- so they are warm and fresh when my children walk in the door from school.  There is something about having something ready for your kids when they come home from school, that screams:  "I LOVE YOU!"  I am really trying to work on this... but somedays I fail horribly.  ("WHAT?  It's 3:00 pm already...I haven't even gotten dressed yet!").


      When I work with my TIME, and tell my children I love them with

      healthy food after school...I feel blessed!

      (Especially when there is CHOCOLATE involved!)


         FEED Children daily.

      Feed them emotionally, spiritually, and of course PHYSICALLY.

      Much love, {m}

      ...also known as VETERAN Mommy


      Chocolate Chip Zucchini Muffins (No Dairy, No Eggs, No Oil)




      1 1/4 cups whole wheat pastry flour

      1/4 cup unsweetened cocoa

      1 1/4 tsp baking powder

      3/4 tsp baking soda

      1/2 tsp salt

      1 tsp cinnamon

      1 whole banana, mashed

      1 cup raw sugar- or sugar substitute

           (I used 1/2 cup sucanat and 1/2 date sugar.  Agave Nectar could work)

      1/2 cup unsweetened applesauce

      1/4 cup non-dairy milk (I used vanilla soy milk)

      1 cup shredded zucchini (I did a little more than this)

      Chocolate Chips- add as much or as little (Carob or Vegan OR any other kind that will help make your kids eat this delicious muffin!)

      Optional:  Chopped walnuts






      Preheat over to 350 degrees.  Mix the flour, cocoa, baking powder, baking soda, salt and cinnamon together.  In another bowl, cream mashed banana with applesauce and sugar.  Add in soymilk, vanilla, zucchini, chocolate chips and nuts if desired.  Stir until evenly combined.  Slowly add the dry flour mix to the wet mix, stirring until just combined.


      Grease muffin pan or if using liners, lightly spray inside of liners with cooking spray to prevent sticking.


      Spoon batter into greased muffin pan and bake 18-25 minutes, or until toothpick inserted into the center comes out clean.


      Store in fridge or freezer for a quick and yummy snack! 


      *I made 15 muffins with this recipe.  And they were gone before I could even put them in the freezer :)

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    • The Best Quinoa Salad...EVER!

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    •  3/29/2014 12:31:47 PM


      To find and create recipes that are SUPER HEALTHY...

      Full of PLANTS...

      AND (most importantlyKids will Love!

      Check out this amazing Quinoa Salad Recipe HERE.


      We made this salad for lunch today...I count this as WFM KID APPROVED,

      Because 3 out of my 4 children ate it up!  My picky child, who I love dearly...only ate the sweet potatoes.  Last year, he wouldn't even try them- so yes, I celebrated!




      much love, {m}

      • This looks so good, but where is the recipe?
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    • Anytime Bean Dip

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    •  3/24/2014 10:03:12 AM

    • Anytime Bean Dip


      1 can of black beans rinsed and drained

      1 can of kidney beans rinsed and drained

      1 can of white/yellow corn (either works)

      1/4 large red onion finely diced (add more or less depending on your liking)

      2-3 cloves of garlic minced

      3-4 roma tomatoes chopped

      Half a bunch of Cilantro finely chopped

      1-2 avocados diced

      Juice of 1-2 limes

      Salt to taste


      Optional Dressings:

      Good Seasons Italian Dressing

      White Vinegar or Balsamic

      Olive Oil




      In a large bowl, mix all ingredients together.  Squeeze the limes on top and add salt to taste.  Drizzle with a dressing if desired.  Mix thoroughly and serve.


      If you will be eating all of the recipe- add the diced avocado to the dip.  The avocado will begin to brown (even in the fridge) within a day.  Or add avocado to each serving.  Recipe without avocado stays fresh 3-4 days in the refrigerator.


      Serve with low sodium tortilla chips as a yummy dip.


      This is the "Anytime" Bean Dip because you can use it for everything.  Kids love it over steamed brown rice or quinoa, a bed of romaine lettuce, rolled up in a lettuce wrap, or even all by itself with a spoon. It's yummy and fresh and oh so good for you!

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    • Post Work-Out LEMON LIME Protein Drink

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    •  3/22/2014 4:53:43 PM
    • Here is our POST Work-Out Protein Drink!  After a quick work-out or a extra long run...this drink hits the stop!

      It's made with HEMP Protein- which is a WHOLE FOOD (not an isolate, like the other processed white powders out there).  Hemp protein is raw, vegan, and minimally processed.  Made simply by milling whole hemp seeds.  And it's GREEN, because it still contains that wonderful ALKALINE-forming chlorophyll.

      THE when my kids run with me (usually for my cool-down)...then I make an extra large drink and we all sit outside and enjoy!

      WE got the idea for this drink from Brenden Brazier (vegan athlete) Check him out here.


      Lemon Lime HEMP Protein Drink (post work-out)

      SERIOUSLY...this stuff works!

      Place the following in a high powered blender- and blend until smooth.  I like to drink it over ICE.


      2 cups Water

      The juice of 1 large lemon and 1 lime or 2-3 limes (Or whatever you have on hand)

      1 tsp HEMP OIL

      4 TBS Hemp protein powder

      4-6 dates (small and chopped) or 2-3 Medjool Dates (seed removed)

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