Beyond Willpower

~*~*~I'm gluten free and vegan~*~*~ As are all my recipes Almost all of my recipes serve 2, many with enough for leftovers This recipe could easily serve 2 people who are VERY hungry, or 4 people with a side salad. Stuff you will need for the sauce: 2 medium zucchini Pam spray oil 28 oz crushed tomato (preferably delallo in heavy basil juice, or else you may need tomato paste or to drain the tomatoes if there is a lot of liquid) 1 tsp oregano 1 tbls basil .5 tbls garlic powder .5 tbls crushed red pepper 2 tbls (sugar?) or equivilant sweetner, usually 1 packet of whatever you use is = to 2 tsp sugar.  .5 tsp black pepper 1 tsp salt Stuff you will need for the filling: 3/4 cup veggie broth .5 tsp soy sauce 1 cup dehydrated texturized vegetable protein 3 oz crumbled firm tofu .5 cup mozzarella daiya (most of my recipes this is take or leave, but with this it really helps stick everything together and helps the texture.) 1 tsp garlic salt .5 tbls basil 1 t...

So, maybe a month ago I did a week where I ate about 75% raw food. I would have one cooked meal a day and then fruit/nuts/silk/silk protein shake for breakfast and then maybe a big salad, with some veggies or nuts for a snack. The week I did that it really jump started my weight loss, and I felt kind of great. So, I've decided to try and do it once a month. I figure it'll give my body something new and different to work on breaking down. Can't be bad. So, my bf Joey starting Tuesday is on vaca all week/weekend and it's our 16 year anniv on March 9th. So, when I ordered groceries to be delivered today, I ordered extra since he'll be eating here. (he's a cook and often eats most meals at work.) He's decided to do the mostly raw week with me, we're starting today! Groceries just came this morning and this is our fridge: Stocked with mostly veggies For anyone who is curious, yes, that is a salad keeper from  Bed Bath and Beyond  and yes, those are ...

~*~*~This recipe is gluten free and vegan~*~*~ As are all my recipes Okay, so I haven't actually eaten a cabbage roll since I was about 8. I didn't like them then and never ate one again until last night.  A week or so ago I was experimenting with a vegan "meat" sauce, needing to add a bit of protein to my day. So, I thought the meat sauce, which came out great,  might make a good cabbage roll filling and off I went to the drawing board! *literally* Stuff you will need: to the drawing board! *Sorry for the crappy pic quality, sometimes the blogbooster app doesn't like me* Preparing the cabbage First, I decided to use two big cabbage rolls instead of a billion tiny ones. I peeled two off to use as rolls and then two more to shred for the side dish (pictured below). Boil the cabbage in a large pot, I like to use half (low sodium/unsalted) veggie broth and half water. Cover pot, boil for five mins While the cabbage is boiling, finely chop 1 medium red bell p...

~*~*~This recipe is gluten free and vegan~*~*~ As are all my recipes Basil red pepper pasta with veggies: ( this is made with gluten-free, bionatura pasta, but can be made with whatever type of pasta you like): What you need: 1 serving of pasta (about a half cup dry) Half a yellow squash Half a zucchini 1/2 Inch thick slice of onion, chopped These were all done to taste: Garlic salt Black pepper Crushed red peppper Basil ( lots of it! ) 1 tbs oil Directions: Saute veggies in .5 tbls oil Boil pasta and drain Add veggies to pasta Add .5 tbls oil to pasta with the veggies added Season to taste. ( I use about a .5 tsp of garlic salt, 1tsp of red pepper, a dash of black pepper and .5-1 tbls of basil. Im a basil fiend. ) The finished product, again: I make this after work all the time. Its a fave. :)