Embracing Plantbased Lifestyle

Embracing a plant-based lifestyle comes with numerous benefits for your health, the environment, and even animal welfare.

You can have many reasons for going Plantbased. But whatever the reason is, you will find several benefits in your decision.

1. Health Benefits: Plantbased can reduce risk of chronic diseases, improved heart health, and increased energy levels. It can help you have better recovery after working out.

2. Environmental Impact: A plantbased lifestyle can contribute to sustainability by reducing greenhouse gas emissions, conserving water, and preserving biodiversity.

3. Saving animals from being tortured and killed. This was my main reason next to the health benefits.

4. Transitioning to a Plantbased lifestyle isn’t as hard as people make it sound. Just don’t cook animal products. Some say they can’t give up cheese, then eat cheese and go plantbased everywhere else in your diet. Then down the road maybe try and move off cheese. Research what animals go through for you to have that cheese and venture out and try Plantbased cheeses. As with anything, some are good and some are not. But if you can’t go off cheese, then that is okay and don’t let anyone make you feel like a failure.

Food seems to be a trigger for some and when they hear you are Plantbased some become your nutritionist asking the same old question, “how do you get your protein?” The answer is plants, legumes, tofu etc.. I like to ask them how they get their antioxidants.

I enjoy a Plantbased life. Am I perfect? Absolutely not. I still like milk chocolate. I do look for vegan chocolate but sometimes it isn’t.

Live your life. Eat plants and feel great.

Quite Simply “Chicken” Enchiladas

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Some ingredients used in this recipe.

 

Preheat oven 325 degrees.

 

5 ounces vegan cream cheese, softened

1/4 cup vegan sour cream

2 cups salsa

1 jalapeno pepper, chopped

2 cup shredded vegan cheddar cheese, divided

2 cup shredded vegan mozzarella cheese, divided

2 cups vegan chicken strips, chopped

1/2 cup black olives, sliced

1/2 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper

5-8 tortillas (depends on what size you use)

  1. In a medium bowl cream together cream cheese and sour cream. Stir in jalapeno pepper. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.
  2. In a second bowl toss together the chicken, olives, cumin, chili powder, salt and pepper.
  3. Add the chicken mixture to the cheese mixture and stir to combine.
  4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place ½ to ¾ cup filling on a tortilla (depends on size of tortillas you use) roll up and put in dish seam side down. Repeat process for remaining tortillas.
  5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
  6. Transfer to preheated oven and bake 25 to 35 minutes until hot and  vegan cheese is melted.

(Please note:  vegan cheese has less fat than regular cheese so the melted cheese may have a different “melted” appearance. The vegan cheese used in my example is a vegan nut cheese and does not have your typical “melted” cheese appearance.)

 

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I used 5 large tortillas with 3/4 cups cheese and chicken filling.

 

 

(All photos and content belong to Quite Simply Vegan)

Chocolate Chip Cookies

 

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Some ingredients used in the recipe.

 

Preheat oven 375 degrees

 2 TBLS flaxseeds – grounded

3 TBLS warm water

¾ cup sugar

¾ cup brown sugar

1 cup vegan butter

1 tsp vanilla extract

2 ¼ cup all-purpose flour

1 tsp salt

1 tsp baking soda

½ package Vegan chocolate chips

Mix flaxseed and water in small bowl and let stand a few minutes. 

 Combine sugars, butter, vanilla extract and flaxseed mixture and beat until light and creamy. Add flour, salt and baking soda.  Mix well.  Stir in ½ package chocolate chips (or full bag, I like ½ package).

Bake 8-12 minutes, or until golden brown.

(all content and photos belong to Quite Simply Vegan)

 

 

 

 

 

 

 

Quite Simply Blackberry Cobbler

 

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Some ingredients used in recipe.

 

Preheat oven 375 degrees

 

5 Cups frozen blackberries

1 Cup Flour

1/2 Cup Sugar

1TBLS Baking Powder

1/2 Cup Vegan Butter, melted

1/4 Cup Coconut (or Almond) Milk

Pinch of Salt

 

Place blackberries in baking dish.

Mix dry ingredients in a bowl.  Add and stir in melted butter and coconut milk.  Evenly spread over blackberries.

Bake for 55-65 minutes.

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(All photos and content belongs to Quite Simply Vegan)