Three down to earth MOMMIES striving to eat aWHOLE FOOD PLANT-BASED diet... JOIN US!
Maybe it is deserved, maybe not, but there is a sort of stigma associated with "Vegans". There are parodies and comedy acts out there portraying vegans as a little "holier-than-thou" and possibly a little uptight. I for one find humor is these generalizations (and also don't label myself as vegan....well...maybe "veganish" :)
Anyway, I was in Mexico last week with 4 other couples (one of which including Newbie Mommy). We had never met 2 of the couples previous to our trip. We lucked out and an incredible time with everyone. One of the men turned out to be one of the funniest guys that I have ever met in my life (which only adds to a great vacation). As the week progressed, of course our "eating styles" were discussed. He brought quite a bit of humor as he declared half-way through the week that he had "turned vegan". When we got back home he sent us this testimonial. I laughed so hard that I cried. I certainly hope no one is offended by it and I share it only to add a touch of humor to a subject that is often fairly intense. I hope you enjoy it as much as I did!!
Maintenance Mommy
To all my Vegan friends,
I never thought I would find myself in this situation. I am a Vegan. There, I said it.
I would like to quickly take you back 2 weeks into my train wreck of a life. I was the average american man, short, balding, horny and eating cancer daily. I would sometimes have massive headaches and my body would ache constantly. A lot of times I just wouldn't feel right. Well, my world turned upside down last week...in a good way!!
I met two young ladies, Charity and Loni. They spoke words that I had never heard before. What they said clicked for me and made me evaluate my life. I was worthless, and they were kind enough to let me know.
Today, I am a better man. I am now proud to say that I AM A VEGAN!!! Do people stare at me when I order a Sirloin Steak and ask them to hold the steak and replace it with leafy greens? ABSOLUTELY. In fact just last night I ordered an omelet and told them to hold the eggs and got an odd look from the waitress. Well, a good friend of mine recently told me, "don't worry about the haters, you'll have the last laugh and they will all be dead soon anyway".
Sure, I fall off the wagon, sometimes 5 or 6 times a day, but those times a side I have a new found dedication. While my body still aches and the massive headaches have actually increased, not to mention feeling constantly like I'm going to throw up, I have noticed that my hair is fuller, I am now 4 inches taller and now not really attracted to women anymore.
Thank you Charity and Loni, I LOVE THE NEW ME!!!!

As many of you know, I have been doing a fairly intense detox program. I am quite limited by the things that I am allowed to eat (hooray, I was able to introduce fruit last week...FINALLY)! SOOOO, this snack has been almost daily for me. It is quick, easy, and healthy!!!
Just take a brown rice cake, add avocado and tomatoes (or any other veggie of choice). A little salt and pepper, and that's it! Delicious

Maintenance Mommy
We have this for breakfast probably twice a week!
Banana Nut Oatmeal
4 cups water
1 cup steel cut oats
1 banana
1/4 cup walnuts crushed
1/2 Tbsp cinnamon
Any non-dairy milk of your choice. If you use a vanilla flavored milk you do not need to add sugar.
Boil water in large pot, stir in oats. Turn heat down to medium to simmer/boil for about 20 minutes. Softly mush banana inside the peel by squeezing it, add to cooked oats in the post. Stir in walnuts and cinnamon.
Serves 4 hearty heapings!
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Ahhhhh…. February, the month full of LOVE and other “goodies”!


I wasn't sure how my kids would respond to a mushroom based gravy and that's how it got it's name : "Oh My Goodness!"
It was a huge hit!
MUSHROOM GRAVY
2 TBS Olive Oil
1 cup finely chopped mushrooms
2 cups water
2 TBS Bouillon paste (see below for an example)
1/4 cup nutritional yeast (Bragg's is my favorite)
1 tsp dried Rosemary
1/4 cup Whole Wheat flour
Combine all of the ingredients except for the flour in a saucepan over medium heat. Simmer for 5 minutes and then whisk in the flour 1 TBS at a time. Continue to stir until the gravy


ROASTED POTATOES
Potatoes are so versatile and this isn't really a recipe as much as it is simple instructions.
You can chopped as many potatoes as you choose, and you can use any type.
For what is pictured above, I chopped 5 Russet potatoes into about 1 inch cubes.
I boiled them in water for about 20 minutes. The key it so boil them until right before they get too soft (the roasting will cook them the rest of the way).
Drain the potatoes and lay them onto a cookie sheet. Drizzle with olive oil and sprinkle with salt (kosher salt is particularly yummy on these).
Put them under the broiler for about 10 minutes and then "flip" them over for another 10 minutes. This should give them a nice brown color all around.
Pour the hot gravy over the potatoes and serve right away. DELICIOUSNESS!!
Maintenance Mommy
I have a confession, I did not like peppers! My kids were surprised when I admitted this to them :)
I always tell my kids they have to try something 10-12 times before their taste buds will appreciate the flavor. I decided it was time to take my own advice! For one week I challenged myself to eat a red pepper with my lunch, yep one whole red pepper. At first I was not so happy with myself, prob the same way my kids feel when I tell them they have to take a couple of bites. ha.
Day two I came up with this fun combo and I must say, its AWESOME! :)
Red Pepper Lunch
1 red pepper washed and sliced lengthwise. (6-8 pieces)
1/2 pre baked yam (I keep 2-3 baked yams in my fridge for moments like this.)
1/2 bunch kale rinsed and roughly chopped
Salt and pepper to taste
Steam kale for 2-3 minutes while mushing the yam with salt and pepper. Spread yam mixture on red pepper slices and enjoy!! Seriously ENJOY! Its so tasty.
Now I eat a red pepper every chance I get. Yum.
Take my challenge, make yourself try a new food! Next up for me, raw asparagus...

This is what my sweet honey got me for Christmas. It's the Cuisinart Ice Cream and Sorbet maker that can be found here.
Of course I didn't waste anytime experimenting with different non-dairy "ice creams"!!
In honor of Valentine's Day (which just so happens to be one of my very favorite days of the year....oh, and it happens to be my birthday:), I thought I would post something sweet today. This recipe turned out fantastically and everyone gobbled it up. I had to quickly snap a shot with my iPhone before it was gone (sorry about the lousy pic). This is a special treat that you can feed your family on that special day. Enjoy.

RASPBERRY COCONUT ICE CREAM
1 can of coconut milk
1 can of coconut cream (different than milk and can be found at most health stores and Asian stores)
1/2 cup raw cane sugar (I picked this up from Costco)
1 tsp vanilla
pinch of salt
1 TBS arrowroot starch (optional, but it adds to the creaminess of the ice cream
10oz pkg of frozen raspberries
Simply mix all of the ingredients into together in a bowl and pour into your ice cream machine. Follow the instructions of your machine.

Maintenance Mommy
Hello MOMMIES!
Here is an interesting article that my brother just sent me found here
Unless you have had your head buried in a Big Gulp you probably already know that there are a litany of reasons why soda is bad for you. It’s nothing but sugar water. It’s devoid of any nutritional value. It leads to obesity and diabetes. Here are things you might not know.

“Every human being is the author of his own health or disease.” Buddha
We were Invited over to a friend's house for dinner and she introduced our family to this amazing recipe! I wanted her to take some pics and blog about it, but I couldn't wait to make it again so I had her email me the recipe with a promise to give her the credit:)
Here is Richan's Baked Ziti (with a little newbie flare)
Baked Ziti with Veggies
Preheat oven to 400 degrees and boil pasta according to package directions.
Ingredients:
1 lb whole wheat pasta (ziti or penne)
1 16-18oz Jar spaghetti sauce (preferably organic and meat free)
10-12 baby portabella mushrooms, chopped
1 red pepper, chopped
3-5 kale leaves rinsed, chopped, and saved for after the dish is baked (optional, but highly recommended :)
Cashew cheese sauce: I have seen this recipe in several locations, here's my take on it.
1 box firm SILKEN tofu (make sure it says silken on it)
1/3 cup raw cashews
1 Tbsp fresh squeezed lemon juice (half of a lemon)
1/2 tsp salt
For the topping:
1/2 cup bread crumbs
3 Tbsp nutritional yeast (found only at health food stores, but worth the extra drive!)
1/2 tsp. salt
1 1/2 Tbsp. olive oil
In a separate bowl, mix topping ingredients and set aside. Place ingredients for cheese sauce in a high powered blender or food processor and blend until smooth. Gently combine pasta, spaghetti sauce, chopped veggies, and cheese sauce in a large bowl. Spray 9x13 baking dish with cooking spay or coat with olive oil. Pour mixture in baking dish and top with the crumb and nutritional yeast topping mix. Cover with foil and bake 20 minutes, Uncover and bake 5-7 more minutes.
Chop kale and place one serving of pasta on top of a pile of chopped kale, the warm pasta with slightly steam the kale and taste oh so good!!
My kids went nuts over this dish!! Another successful night at Newbie's house!!