Category Archives: vegetarian

I Tried

I tried.  For five days I tried.  For five days I tried to be on the same diet I had put Prince Charming on to control  his blood pressure and lose weight.  It was working for him and in 5 days he had lost 11 lbs and in 5 days I had gained back 3 of my hard earned 60 lbs lost!!  I have a very difficult metabolism and what works for other people doesn’t work for me.  I was tired and didn’t feel well.  His eating plan just doesn’t work for me and it wasn’t worth the ease of cooking one meal to stick with it.  So I switched back to the plan that works for me.  He says that in time, he is willing to try my plan to see if it works for him but in the meantime, I have cooked two dinner meals a day for a year, I can keep it up now too. 

Since I changed back, I have lost 2 of the 3 lbs I gained and I am willing to bet tomorrow I will be back down the other pound!  I just have to stick with what works for me.

The other thing that has happened since I changed back is that I have energy to spare.  I want to be moving and doing things. I am no longer lethargic and it is so much easier to keep on top of the things I am expected to as a homeschooling mom of 4 kids (two of whom are special needs).

And it takes energy to keep up with cuties like this one!


Fun at a Fair (Grown-up Style)

I went to a  health and wellness fair today.  Prince Charming decided to come with me.  I was actually really impressed with the wonderful vendors there and all the great information I got.  I came home with some fabulous goodies that I can’t wait to try and some numbers for people who may be able to help me in the future!

We stopped by a table where they were doing health checks and we both got our blood pressure checked.  Mine was perfect.  Yay me!!!  Prince Charming’s was alarmingly high!!!  I told him that when Princess Belle gets started on her new healthy eat, learning about nutrition plan, I am putting him on a healthy eating plan too.  I love him too much to have him have blood pressure that high.  It was really scary and I bet  if they had checked me afterwards, mine would have been high too.

All in all, I am so glad we went and so happy with the things that we learned and the people that we met.  Afterwards, we hit the farmers market and got some wonderful local mushrooms!  When we got home, I organized our fridges and freezers.  This fridge is mostly filled with healthy foods and veggies which makes me so happy!

On a side-note, Little Prince has been in a really good mood today.  I LOVE when he is happy and smiley!

figuring it out

So I have been trying to figure out how to feel better and I have worked somethings out.
– I knew for years that I haven’t been able to digest fat since I had gallbladder surgery.
– But due to an elimination diet and some VERY strong reactions, I know I can’t tolerate milk and gluten.

So this means that there’s a reason no diet I was ever on suited my stomach!  Each one had fairly high amounts of one or more of those things.  I was working against my own body!  So as of now, I am really concentrating on getting myself healthy.  I am eating a diet that consists of healthy whole foods, fruits, beans,  veggies, nuts, rice, and seeds.  I am avoiding meat, dairy, and gluten.  Right now it feels a complicated, but I am working on a plan to make it easier.  I have fruit and nuts for breakfast, salads, soups and stir-fries for lunch and I am still creating supper ideas.  I am open to suggestions and will share any particularly good creations.

Dairy Free Cream Sauce

  • 1 (8 ounce) package silken tofu
  • 1 1/2 cups soy milk
  • 2 tablespoons soy margarine
  • 2 tablespoons minced garlic
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon paprika
  • 2 teaspoons dried dill weed (chipotle seasoning is also good)
  • 1/2 teaspoon salt-free herb and spice blend
  • 1/4 cup water
  • 1 tablespoon cornstarch
  1. Crumble tofu into a blender or food processor. Puree briefly, then add the soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice blend. Process the mixture until it is smooth.
  2. Pour the mixture into a medium saucepan and cook over medium heat until it comes to a boil. Combine the cornstarch and water, pour into pan with the sauce. Continue cooking over medium heat until sauce has thickened, about 1 minute. Remove from heat and allow sauce to cool slightly, adjust flavors to taste and serve over pasta or roasted vegetables.

Egg Crepes (vegetarian, low carb, low fat)

  • 6 large eggs; or a combo of whole eggs & egg beaters
  • 1/3 cup soy milk or almond milk or cream 
  • 1/2 teaspoon salt  
  • 1/4 teaspoon freshly ground black pepper for savory crepes 
  • Pam cooking spray 
  1. Whisk the eggs, milk, salt, and pepper in a medium bowl.
  2. Heat a 6-inch nonstick skillet over medium-low heat and spray with Pam spray.
  3. Pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly.
  4. Cover and cook until the egg crepe is just set, about 1 minute.
  5. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate.
  6. Repeat until all of the egg batter is used up you’ll get about 10 crepes, using Pam spray as needed

Number of Servings: 10

TIPS and USES:  

  1. These egg crepes are a great low-carb substitute for lasagna noodles, manicotti, cannelloni or tortillas for enchiladas. 
  2. You can fill them with berries/unsweetened coconut/sf preserves/plain or sf yogurt for dessert crepes. 
  3. Or stuff them with your favorite mixture of savory fillings, top with sauce and/or cheese and bake in the oven. 
  4. A great vegetarian filling can be made of sauted zucchini, mushroom, onion, tomato, parmesan cheese, farmer’s cheese or ricotta if you’d like, shallot & herbs. You can fill the crepes & top with cheese & more parmesan & bake

Spinach Brunch Bake (vegetarian, low carb, low fat)

  • 1/2 cup chopped onion 
  • 4 garlic cloves, minced 
  • 1 tablespoon butter 
  • 8 Eggs or 2 cups egg whites 
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese 
  • 1 cup (4 ounces) crumbled blue cheese, divided 
  • 2 plum tomatoes, diced 
  • 1/4 cup chopped walnuts 
  • 1 plum tomato, sliced, optional
  1. Combine onion, garlic and butter in a small microwave-safe bowl. 
  2. Cover and microwave 1 minute or until onion is tender. 
  3. In a bowl, lightly beat eggs with whisk. 
  4. Stir in onion mixture, spinach, mozzarella, 3/4 cup blue cheese, diced tomatoes and walnuts. 
  5. Place in a greased shallow 1-qt. baking dish. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. 
  6. Garnish with remaining blue cheese and sliced tomato if desired.

Egg bake mushroom and swiss (vegetarian, low carb, low fat)

  • 6 large eggs
  • 8 egg whites
  • 2 ounces of milk (1/8 cup)
  • 3 ounces reduced fat Swiss cheese shredded
  • 3-4 ounces sliced or chopped mushrooms, sautéed
  • Chives and basil
  • Salt and pepper   
  1. Beat eggs and milk until well mixed
  2. Add salt, pepper and a bit of basil and mix
  3. Pour evenly into 6 deep popover cups (or 12 muffin cups)
  4. Distribute mushrooms and cheese evenly in each cup
  5. Push down so egg covers most of the mix-ins, and sprinkle chives on top.
  6. DO NOT overfill. Mixture will rise while baking and deflate upon cooling. 
  7. Bake for about 35 minutes (less for muffin cups) at 350 degrees..
  8. Serve immediately or wrap individually for a snack on the go. 

Mix and match veggies and cheese. For example: Spinach and feta, onions and guyrere, roasted red peppers and provolone. Changes spices to your taste. This is a great basic recipie to make your own.

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