For The Sick Days

Hello lovelies!

My handsome hubby recently got sick with a stomach bug. We aren’t exactly sure what caused it, but a lot of people in our area seemed to picking up that or a summer cold. I got the latter and am still fighting off a lingering cough. No one likes being sick! During these times, I think it is even more so important to focus on putting good into your body. You get out of it what you put in, so put in healthy!

soup fruit cookies

Minus the cookies (although sometimes delicious comfort food does do something wonderful for the soul 🙂 ), I made us this tasty but incredibly simple dinner that lasted a few meals.

It’s not anything fancy, just a simple veggie soup and a fresh fruit cup, but boy was it good. Being sick is pain enough, and cooking seems like such a chore during those times. Thankfully this was done in all of 20 minutes, without much work on my end.

Simple Veggie Soup
1 box of organic vegetable broth
1 large head of broccoli, chopped
1 sweet onion, chopped
2 carrots, chopped
1 tbsp vegetable oil (optional)
Herbs/spices to season (garlic, onion powder, salt, pepper, etc.)
2 cups of dried brown rice

Begin cooking your rice before you start with anything else. I use a rice cooker and do 2 cups brown rice, 5 cups water. This takes about 20-25 minutes to cook which is enough time for the soup to finish up.

With your veggies chopped, throw everything into a large soup pan on high heat. Once you see it start to boil, turn it down to medium. Stir frequently. The soup should be cooked in about 15 minutes. While it’s cooking, if you’d like to make the fresh fruit cup pictured above, just chop up some banana, strawberries, green grapes, golden delicious apple, and drizzle lightly with fresh lemon juice.

After the soup and rice are done cooking, you can eat them separately or together. I like to blend up my soup with the rice, making for a creamier and more filling mixture. This is what is pictured above. It also works great if you want to leave it as a chunky vegetable soup as well. Add a few wheat crackers to the mix and you’re done!

I hope that you don’t have to get sick to enjoy this simple recipe, but I do hope you gobble it up once you make it! Have a lovely, healthy day my friends!



Mama Bear’s Love Cookies (PB & Choc Chip)

Hello lovelies!

A long time ago I promised to share this recipe and I’ve taken my sweet time getting around to it. It also doesn’t help that I tend to eat all the food I make before I remember to take a picture of it! LOL!

love cookies

I make these cookies anytime we have company over, I want to do something nice for someone, or hubby wants a delicious treat. Hence why they are called love cookies. It may seem silly but I do believe that the what we are feeling gets poured into whatever we are doing. It shows in our performances, artistic creations, and I believe it also transfers into food. So part of the reason I think people love these cookies, is because I intentionally make them while focusing on love. Love for friendships, family, Jesus, the world, all of it. It just makes everything better!

I adapted the recipe from one of my favorite vegan cookbooks, La Dolce Vegan.

Mama Bear’s Love Cookies
What you’ll need:

1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
egg replacer equal to 1 egg (I use Ener-G egg replacer)
1/4 cup water
1/2 cup peanut butter
1/4 cup oil
3/4 sugar
1/2 tsp vanilla extract
1/2 cup vegan chocolate chips (Enjoy Life Semi-sweet chocolate Mini chips or chocolate chunks, depending on your preference)

Preheat oven to 375 degrees F. Prep your egg replacer. Stir together flour, baking soda, and salt. Add the egg replacer, water, peanut butter, oil, sugar, and vanilla. Stir together until well combined. After the dough is formed, cover the mixture with the chocolate chips and fold into the dough. Roll into balls and place on cookie sheet. Bake for 10 to 12 minutes. (These come out of the oven looking like they are completely cooked because they are chewy cookies, so let them cool a bit to harden up) Makes approximately 16 – 20 cookies.

Whether you give these cookies away or save them for yourself, be sure to schedule some much needed rest time after eating. Devour the goodness and savour.

Snapshot 2014-07-08 09-14-53


Happy munching lovelies!


Faux Chicken Salad Delight

Hello Lovelies!

I originally started out writing a post today for my famous Peanut Butter Chocolate Chip cookies, but alas I couldn’t find a picture and need to make some more before I complete that post. In spite of that mishap, I found myself with an intense craving for some version of chicken salad and I NEEDED it. I mean, get out of my way, I’m bulldozing people over until I get what I want. That’s the kind of pregnancy craving I had for this stuff.

My absolute favorite version is from Whole Foods- their Mock Chicken salad. I can eat so much of that stuff that it probably isn’t good for me anymore. Unfortunately the closest Whole Foods is about 30 minutes away and that just wouldn’t do (plus Audrey was napping). So I began adamantly digging through all of my cookbooks and when finding nada there, began searching online for a quick and delicious recipe!

I came across the Fat Free Vegan blog and her post for Old Fashioned (Tofu) Chicken Salad. I had the majority of the ingredients and decided to substitute a few things in place of what I didn’t have. What I ended up with was so incredible. It made about 5 sandwiches and was completely gone by the end of dinner. Even Audrey loved it, no, devoured it! We all went back for more and I was scraping the bowl clean. Needless to say, this recipe will be back in our home very soon!

faux chicken salad

Faux Chicken Salad 

1 14 oz pkg extra firm tofu
1/4 cup veggie broth
1 tbsp soy sauce
1 tsp dried thyme
1/4 tsp rubbed sage
1/4 tsp ground black pepper
15 red grapes
large handful of pecans
2 dill pickles
5 bread and butter pickle slices
3 tbsp vegan mayo
1 tsp honey mustard

Preheat the oven to 415 degrees. Cut your tofu block into 8 pieces and place two paper towels or a clean cloth underneath and on top of the tofu pieces. Press gently to drain the liquid from the tofu into the towels. Repeat this process until most of the water is out of the tofu. Cut tofu down further into about 16 pieces. Place on a lined baking sheet.

Mix the broth, soy sauce, thyme, sage, and pepper. Pour half of the mixture on top of the tofu, then flip the pieces and pour the remaining mixture over the tofu once more. Bake for appx 20 minutes or until you see the tofu browning on the edges.

grapes pickles pecans
While the tofu bakes, chop up your grapes, pickles, and pecans to prepare for the main mix. Remove tofu from oven and let cool. ( I transferred mine to a glass bowl and placed in the fridge to speed up the process). Once cooled, using a fork or by hand, tear the tofu into irregular pieces. Add in your chopped goodies, and all the remaining ingredients.

You can refrigerate longer but we were so hungry we ate it right away on toasted bread! Next time I make this I think I’d like to include apple and celery chunks and perhaps inside of lettuce wraps instead of bread! Quick dinners like this are great to whip up for any occasion. I hope your family enjoys as much as mine did! I know I’m stuffed!


Keeping Busy!

Hello Lovelies!

How’s life treating you guys? I hope very well! It’s been quite busy for me. I’m finally getting into a groove of daily life as a SAHM. My post today has a lot of information for you! 🙂 I’ve got a garden update, pics of Audrey’s 1st birthday (woohoo!), an incredible recipe, etc. So let’s dig in!

Garden Update 

Well, living in Dallas (Texas, really), this weather is crazy whack. We’ve had two or three more frosts since I tried to move my seedlings outside. So they died. Way to go me (sarcasm). It also killed off my broccoli and kale plant, but I have not lost hope! I’ve been reading up on quite a few books and been working diligently to get my beds prepared.


I’ve found all of these books to be incredibly informative. They also provide recipes (some non-vegan, but can be altered). Grow Your Own Food has diagrams and goes into great detail of how you should prepare your beds. Great info!

I’ve worked through my compost pile and made some changes to the beds that are already in place. I do have some spinach seedlings that have made it through this weird weather and I’ve put mini gatorade bottles with the bottoms cut off over them to create a greenhouse effect. It keeps the air warm and humid, even when its a little chilly outside.


DSC_0361 My strawberry transplants have done great! (above) I’ve got six little spinach seedlings growing! (below)


My gardening buddy, Swiper. He loves to lay in the sunshine outside while I work away 🙂


My other buddy, Grizzly. He doesn’t like to be outside when its cold but he loves to be around family, so he hangs out with me and runs around like he owns the place!

My grandma gave me one of my grandpa’s aquariums and I have turned it into a indoor greenhouse for my little seeds to germinate. I placed my two squash and cilantro survivors in there as well. It’s lined with foil to reflect the light and I have a lamp on when it gets dark. I do turn off the light for a few hours each night, but the area gets light for about 14 hrs a day.


Toilet paper rolls cut in half, labeled on laminated book cover paper cut into strips. LOL I’m trying to be resourceful you guys…;)


Left: Cilantro; Right: Squash

So that’s what is going on with my gardening. I’ll post more as more starts to grow- or die…but let’s hope that doesn’t happen!!!

Audrey’s 1st Birthday!


Vegan cupcakes! I made strawberry cupcakes, using a box mix from the store (just be sure to check all the ingredients for casein/caseinate), and used egg replacer and coconut oil with vanilla frosting. They were a hit!

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I don’t know if there are truly enough words to speak on how this little girl has captured our hearts, but man do we love her! This first year has been incredible. She devoured two of those cupcakes, LOL. Tons of toys, lots of singing and playing. She was the life of the party! I’m so happy we got to spend that time with family. 🙂 Can’t get enough of that!

The day after Audrey’s party, we had a guest worship leader, BJ Putnam, at our church. I don’t think anything can inspire you to keep doing God’s will in your life as some great worship music! It felt so good to hear it! It helps that my rockin’ husband was jammin’ on the guitar up there. 🙂 He’s amazing!

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Shepherd’s Pie Recipe

Now that all the business slowed down, I was able to make a great homemade meal last night for the family. I pulled out one of my new cookbooks I hadn’t cracked open yet and came across this recipe. It took a little while to prepare, but it turned out SO GOOD! Very much worth it! You can buy the book HERE.



This recipes makes enough for dinner, lunch, and dinner again! It really was so delicious!

Well lovelies, that’s it for today, but stay posted! I’ve got some great posts coming this week including cookies to die for, a new update from our friends at The Vegan Option, vegan vacations, and more!

I hope you have a wonderful rest of your day!!!

With love,


Vegan Pancakes- nom nom nom!!!

Hello Lovelies!

When my hubby and I got married we decided to start a Saturday morning pancake tradition. We stuck to it for the most part, but since our baby was born, I have to admit I’ve been slacking. I picked back up when we moved into our new home, but the last oh, six months or so I haven’t been so great.

That being said, last night when hubs and I were watching Parenthood (tears, always!) and a commercial came on for who knows what and I saw them… delicious, fluffy, and oh so mouth watering PANCAKES. So, instead of waiting for Saturday, I woke up this morning and made pancakes for the family and man were they good!


The recipe I originally started with came from (recipe here), but they always seemed to burn on me and weren’t as sweet as I like. Thus, I altered the recipe and came up with what I’ve listed below that we much preferred! I would like to state, before I put this recipe out there, that I think if you’re going to have pancakes, you should balance it out with some fruit or fresh fruit/vegetable juice as shown in the picture. Have a little healthy in there too! 😉

Vegan Pancakes!!!
Yields 6-8 pancakes

1 cup unbleached all-purpose flour
1 tbsp sugar
2 tbsp baking powder (I know that seems silly, but it works)
1/8 tsp salt
1 1/2 cup soy milk (or another dairy-free version)
2 tbsp coconut oil
1/4 cup applesauce (I’d love to try cinnamon applesauce next time!)


Mix your dry ingredients (flour, sugar, baking powder, salt) in a large mixing bowl. Add in soy milk, coconut oil and applesauce in next. Using a whisk, beat the mix for about 60 seconds. Let the mix sit for another minute by itself so it naturally rises and thickens. Using a 1/4 cup to measure, fill the cup and pour onto your griddle or pan. I use my griddle and put the temperature just barely over 300 degrees. Wait until you see bubbles starting to form in the middle and the edges of the pancakes look somewhat cooked before flipping over for just the right color!


Once your finished cooking, set the table (because pancakes deserve a welcoming atmosphere 🙂 ), add a side of fruit, and get to munching! These pancakes are baby approved as well!

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Maybe you’ll start a new Saturday tradition, maybe not. But either way, I hope you enjoy my version of vegan pancakes! If you don’t like the recipe, you can always revert to Aunt Jemima’s Original pancake mix, because yes- it’s vegan too!

Happy Weekend Lovelies!


A Week of Juicing- Recipes Galore!

Hello Lovelies!

With the holidays surrounding us like crazy, it’s nice to let our bodies take a break while they can. Have you thought about juicing lately? Hubby and I occassionally juice for a week and these are my go to recipes. Some are from google searches, others from The Big Book of Juices and more recipe books. If you are new to juicing, just try doing it for one meal a day and slowly increasing until you feel confident you could handle it for at least 3-4 days. The first day or two your body goes through a detox stage which can be tiring and in all honestly, make even the best of us little grumps. 🙂 That being said, if you feel up to it, head to your local grocery store, stock up on some organic fruits and veggies, and get juicing! The recipes below are enough through a whole week of straight juicing, no meals. Enjoy Lovelies!

Orange Basic: 2 oranges, 1 apple, 3 carrots, 1 celery stick, and 1 in. ginger root

Capple Kiwi: 3 carrots, 1 apple, 2 kiwis

Minty Peach: 2 peaches, 1 apple, 1 lime, 1 bunch of mint

Carrot Deep Cleanser: 6 carrots, 1 apple, 1 beet, 2 celery sticks, 6 kale leaves

Water apple: 3 apples, 2 thick slices of watermelon, 1 lime

Apple Cleanser: 4 apples, 1 beet, 4 kale leaves, 2 celery sticks, 2/3  cucumber

Carrot Lift: 4 carrots, 2 celery sticks, 1 bunch of parsley, ½ lemon

Celery Jointaid: 3 celery, ½ pineapple, 1 in. ginger toot, 1 tbsp flaxseed oil

Williams Orange: 2 oranges, 2 pears

Digestaid: ½ pineapple, 1 thick slick of white(green) cabbage, 1 in. ginger root, 1 bunch of mint, 1 pear

Water, Water, Everywhere: 1 cucumber, 1 thick slice of watermelon

Blue Pear: 2 pears, 1 handful of blueberries, 1 handful of blackberries

Pear Dream- 3 pears, 4 apricots

Veggie Carotene Catapult: 3 carrots, 1 red bell pepper, 1 broccoli spear, ½ sweet potato

Green n’ Pearit: 8 broccoli spears, 3 celery sticks, 2 pears

Green Citrus: 2 handfuls of spinach, 2 celery sticks, 2 oranges

Green Piney Hit: 1 lg handful of spinach, 1 handful of parsley, 1 handful of mint, ½ pineapple

Green Waldorf: 5 kale leaves, 2 apples, 2 celery sticks, ½ tbsp. flaxseed oil

Holiday Pies- Mm mm good!

Fall/Winter has always been my favorite time of the year, partially because my birthday is this month, but more so because I looooove to cook!
Some of my non-negotiable recipes for the holidays are:
Sweet potato casserole, Green bean casserole, Mac N CheezeVegan Fluffy Rolls, and some sort of dessert. This year I’m going to be trying a new green bean casserole recipe along with an additional recipe- this tasty Pumpkin Lasagna with a Creamy Basil sauce!
If you follow me on Instagram (@lovelyveganladies),
 you probably saw my delicious pies I posted a few nights ago. 😉
I’ve never made a pie before this year so I was very excited to try my hand at it. I cheated a little bit with the apple pie, because I just bought a pie filling at the grocery store. The crust is homemade though so I’ll be happy to share that portion. I’m proud to say that the pumpkin pie is completely from scratch! So, without further adieu, RECIPES.  🙂
Apple Pie Recipe
2 cups all purpose or pastry flour
tsp salt
1 1/2 cup vegan margarine (I used Smart Balance: Light w/Flaxseed Oil)
1/2 cup Almond milk (other milk substitutes can be used as well)
In a food processor, mix the flour and salt together. Add the margarine and pulse until the mixture resembles a coarse meal. Add almond milk and blend until well combined and dough forms. Remove dough, roll into a two dough balls and wrap in plastic. Refrigerate for 1 hour before using.
Preheat your oven to 425 degrees. Take out the dough and with rolling pin, roll one of the balls out into a 10-11 inch circle. Gently lay the dough into a 9 inch baking pan (it will droop over the edges). Roll out the second ball into more of a rectangular shape. You’ll want to cut out 14 strips of dough about 10 inches long and about an inch thick. Pour your apple pie filling (I used Lucky Leaf Premium Apple Pie Filling) and spread it evenly. Begin laying your strips over the filling. I started in the middle and wove on strip over and under another to get the look pictured above. Bake the pie for 35-40 minutes. Let it sit for 5-10 minutes before serving.
**Pumpkin Pie Recipe
This recipe is quicker to make than the apple pie, simply because you do not have to refrigerate the dough.
1/2 cups flour
1/2 tsp salt
1/2 cup oil
1 tsp cider vinegar
2 tbsp sugar
3 tbsp ice water
In a medium bowl, mix together the flour, salt, and sugar. Add the oil, vinegar, and water and stir until well blended. Press into your 9 inch baking pan.
1 14-oz can unsweetened pumpkin puree
1/2 cup almond milk
1/4 cup cornstarch
1/2 cup maple syrup
1/2 tsp salt
1/4 cup sugar
1 tsp ground cinammon
1 tsp ground ginger
1/4 tsp allspice
1 tsp vanilla extract
Preheat oven to 375 degrees. In a food processor, blend together all of the filling ingredients until smooth. Pour pumpkin mixture into prepared pie crust. Sprinkle a little cinnamon and sugar evenly over top and bake for 40-45 minutes. Remove from oven and let cool. Serve at room temperature.
**Recipes are adapted from La Dolce Vegan!
I truly hope you enjoy these recipes and this time of year!