Search Results

Congee or conjee is a type of rice porridge eaten in Asian countries. In China & India, its called Congee. In Japan, Kayu. Korea, Juk or Jook. These are just the few main ones. Every country in Asia has their version. The variations and names of congee are as numerous as there are Asian countries, but they all have one thing in common. It is usually a thick porridge of largely disintegrated rice after cooking in water for a long time (around 90 minutes). When eaten as plain rice congee, it is mostly served as a side dish. When meat, fish, eggs, or veggies are added, it is most often served as a meal on its own. Congee is usually eaten as a breakfast food or late night dinner. Its considered a great comfort food, eaten when feeling sick or hungover. Traditionally, congee is made with white rice, but I'm using brown rice to up the nutrient factor. Obviously, there is nothing traditional about gingerbread congee. Its definitely the White American variation. Y'all know how I love to Meghann-ize things! Ingredients: 1 cup of brown rice, short or long grain 9 cups of water 1/4 cup maple syrup 1 1/2 tsp Gingerbread Spice 2 tbsp molasses Pinch of salt Topping Ideas: Sliced banana Chopped walnuts, pecans Coconut cream/plant milk Shredded coconut flakes Maple syrup Molasses Combine all ingredients in a large pot over medium high heat. Bring to a boil, reduce to simmer. Simmer for 90 minutes, uncovered, stirring every 30 minutes. Depending on what you like, you can stop cooking at 90 minutes or keep going. If you prefer the texture thick, continue cooking until sticky. If you like it soupy, add more boiling water until you reach the desired texture. Serve immediately and top with your favorite toppings! Store leftovers in an airtight container for up to 7 days.

Normally, I support a daily diet that is low in fat. But sometimes, you gotta live a little. I was craving some authentic Asian dishes, specifically ramen. The recipes I wanted to make called for chili paste or chili oil. The problem? All store-bought varieties of these products are full of preservatives, chemicals, and partially hydrogenated oils to make them shelf-stable. No thanks and challenge accepted! I relied heavily on a recipe from Three Hungry Bellies for my own version, and I highly recommend you check it out for some really awesome Asian recipes! I chose avocado oil for this recipe because its a plant-based, mild-tasting, pure oil that can withstand high temperatures, unlike olive oil or sesame oil. I like Chosen Foods brand, 100% pure Avocado Oil, because I can get it at Costco and its affordable. You can use this in place of chili paste in any recipe, add to dressings, marinades, or add some kick to your noodle dishes. This will be your new favorite condiment! (Please note: this is an affiliate link with Amazon in which I may make a small commission at no extra cost to you, if you use this link to purchase.) Ingredients: 1 cup of dried Arbol chilis, stems removed and roughly chopped 2 cloves of garlic, minced 1 tsp fresh ginger, peeled and minced 1 green onion, finely chopped 1/2 tsp salt 1 tsp of coconut sugar 3/4 cup of avocado oil Chop the Arbol chilis in a food processor or blender until the big chunks are mostly gone. Pour the chopped chilis in a heat-safe bowl. Add the minced garlic, ginger, onion, salt and coconut sugar to the bowl with the chilis and set aside. In a small saucepan, heat the avocado oil over medium-high heat until the oil starts to smoke. Turn off the heat and carefully pour the hot oil over the chili mixture in the bowl. Stand back, the chili mixture will sizzle when the hot oil makes contact. Once you've poured all of the oil and the mixture stops sizzling, stir gently and set aside on the counter until completely cooled. Transfer mixture to a resealable glass jar and store in the fridge for up to a year.

Cranberries are my absolute FAVORITE part of Thanksgiving dinner. They cut the richness of all the other side dishes and they are FULL of healthy nutrients. This recipe is so easy and delicious that you'll never eat canned cranberries again. Cranberries are an excellent source of vitamin C, A, and beta carotene. They are packed with antioxidants and rate very high on the ORAC scale making it an ideal anti-aging and memory enhancing food. Cranberries have amazing anti-inflammatory and anti-cancer properties and are a vital food and supplement for anyone struggling with any chronic illness or disease. They are known to significantly boost the immune system and have a natural antibiotic effect in the body. Cranberries contain one of nature’s most potent vasodilators which opens up congested bronchial tubes and pathways making it essential for healing any respiratory condition. Cranberries are very high in tannic acids which gives them there powerful ability to protect and heal urinary tract, bladder, and kidney infections. These tannic acids are made up of compounds called proanthocyanidins which essentially coats the infection forming bacteria, such as E.coli and H.Pylori, with a slick cover and prevents them from sticking to the walls of the urinary tract and digestive tract. Since the bacteria are unable to attach themselves to anything they are flushed out of the system and unable to cause any infection or harm. This anti-adhesion ability also help to prevent stomach ulcers, gum disease, and cavities. This ability also helps to prevent cardiovascular disease by stopping cholesterol plaque formation in the heart and blood vessels and by lowering LDL (bad) cholesterol and increasing HDL (good) cholesterol levels in the blood. Cranberry juice has also been shown to increase the desirable “friendly” bacteria in the digestive tract which benefits digestive disorders such as IBS, colitis, gastritis, indigestion, gas, bloating, and constipation. Cranberry juice has also been known to help treat diaper rash by reducing pH levels in the diaper and thereby reducing irritation. Native Americans commonly ate their cranberries simmered in honey or maple syrup or sun-dried and mixed with nuts to last them through the winter months. Ingredients: 1 - 12 oz. package of fresh cranberries, washed and sorted 3/4 cup of maple syrup 1/4 cup of orange juice In a medium sauce pan, combine all three ingredients and heat over medium-high heat until it starts to boil. Reduce the heat to simmer for 10 minutes, or until the majority of the cranberries have popped. Don't overcook, the texture of the cranberries changes and it gets weird. Remove from the heat and allow to cool completely. Store in the fridge in an airtight container for up to 4 days before Thanksgiving day.

After trying several gingerbread spice blends on Pinterest, I got fed up and called my mom. I asked her to send me her gingerbread cookie recipe because to me, THAT is what gingerbread should taste like. I was blown away how easy and straight forward this recipe was. Every recipe I tried had 5+ ingredients and they all tasted weird. This was it. This was the recipe. And of course it was simple and easy. Thanks, Ma! Ingredients: 2 tsp ground ginger 2 tsp ground clove 2 tsp ground cinnamon Combine all ingredients in a small bowl until mixed thoroughly. Store in a sealed, airtight container in a cool dark place.

I needed a twist on an old favorite this year. I figured cheesecake was the most natural "twist" and I'm not 100% sold on the chocolate-pumpkin combo. This recipe is great for a crowd, because of the stunning layer effect. It can also be made up to 2 days in advance, making your Thanksgiving day THAT much easier. Its a great way to finish up a holiday meal and it won't make you feel awful at the end of a glorious feast! Ingredients: Crust 3/4 cup oat flour 3/4 cup almond meal 2 tbsp maple syrup 2 tbsp melted refined coconut oil 1/4 tsp salt Cheesecake layer 1 1/2 cups raw cashews, soaked for at least an hour 1/4 cup + 1 tbsp fresh lemon juice 1/3 cup refined coconut oil, melted 1/3 cup maple syrup 1 tsp vanilla extract Pinch of salt Pumpkin layer 1 1/2 cups pumpkin puree 1 tsp pumpkin pie spice 2 tbsp coconut sugar 1 tbsp ground flax or chia seeds 1/2 tsp vanilla extract Pinch of salt Preheat oven to 350 degrees. Grease a small springform pan or pie plate and set aside. In a small bowl, combine all crust ingredients until thoroughly combined. It should look like wet sand that sticks to itself. Dump the dough into the greased pan and press the crust into the pan using your hands. You want a uniform layer that goes up the sides of the pan a bit. Bake for 15 minutes and allow to cool completely. In a high speed blender, combine the cashews, lemon juice, coconut oi, maple syrup, vanilla extract, and salt and blend on high until smooth and creamy. Pour into the pie crust and smooth out to an even layer. Cover and place in the fridge for at least 1 hour (or freezer for 30 minutes). While the cheesecake layer sets up a bit, combine the pumpkin layer ingredients in a small bowl and set aside. Once the cheesecake layer has set up a bit, smooth out the pumpkin into an even layer on top. Cover and refrigerate until ready to serve. Top with whipped coconut cream, and extra cinnamon or nutmeg for serving.

This is probably one of the best things I've made this year. Its warm and hearty, spicy and filling. It will definitely be your newest favorite comfort food. Reasons I love this recipe: Its a one-pot wonder, and the potatoes act as a natural thickener instead of using flour. The potatoes also make it 'soup-er' creamy without using diary or butter. I love a good food pun. My inspiration for this recipe comes from Ivy Manning at Finecooking.com. Its not a plant-based recipe originally, but it was a snap to Meghann-ize it. This recipe is naturally low in fat, but high in veggies, protein, complex carbohydrates, antioxidants, and dietary fiber. Its also gluten free, dairy free, soy free, corn free, and refined sugar free! You can also make it nut-free by choosing oat or pea milk instead of almond, just make sure its unflavored and unsweetened. Ingredients: 1 tbsp. Extra Virgin olive oil 1 yellow onion, finely chopped 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped 1 poblano pepper, finely chopped 4 cloves of garlic, minced 1/2 tsp fresh thyme, chopped 1 tsp ground cumin 1 tsp ground coriander 1/4 tsp cayenne pepper 1/2 tsp Mexican oregano 1 tbsp. tomato paste 4 cups of vegetable stock 2 cups of almond milk (or other plant milk), unsweetened and unflavored 1 1/2 lbs. gold potatoes, washed and finely chopped (about 1 inch cubes) 1/2 head of cauliflower, cut into florets (about 3 cups of florets) 1 1/2 tsp salt 1/4 tsp ground black pepper 1 tbsp. of lime juice Chopped cilantro Heat a large Dutch oven over medium heat. Add the olive oil, onion, carrot, celery, and poblano pepper. Sauté for about 5 minutes, stirring occasionally. Add the garlic, thyme, cumin, coriander, cayenne, and Mexican oregano to the pot and stir, cooking for an additional 1-2 minutes. Add the tomato paste and stir until mixed with the veggies in the pot. Allow to cook for another 1-2 minutes, forming a nice crust on the bottom of the pot with the paste and spices. Add the vegetable stock and almond milk to the pot, scraping the spoon on the bottom of the pot to add the crust of flavor to the chowder. Gently add the diced potatoes and cauliflower florets to the pot and stir until combined and submerged. Bring to a boil, reduce heat to low to simmer, partially cover and cook for 25 minutes. After 25 minutes, begin smashing the potatoes against the side of the pot to thicken the chowder. I like to use an immersion blender here, but be careful of the boiling hot lava bubbling up. You can also take two cups of the chowder, blend it, and pour it back into the pot. Add salt and pepper and simmer uncovered for another 10 minutes. Remove from heat and add lime juice. Serve with fresh chopped cilantro and an additional lime wedge. Store leftovers in an airtight container in the fridge for up to a week!

I was never raised on green bean casserole around the holidays. However in my adult life, I found a delicious recipe full of sour cream and mozzarella cheese. This will be the first year I will be making my creamed kale in lieu of the green bean casserole. Wish me luck, but I'm confident this will be a winning replacement. It has this retro steakhouse feel to it with a hippy-crunchy vibe. Its rich, creamy, decadent, and of course, FULL of healing nutrients! This recipe was inspired by my very favorite food blogger, The Detoxinista. You can find her original recipe here. Its to her credit that this recipe is so amazing. Her sauce is just...legendary. Honestly, all her recipes are fantastic. Go check her out! Kale contains incredible healing and rejuvenating properties. Kale is rich in omega-3 fatty acids, chlorophyll, amino acids, vitamins A, C, E, K, B-complex and minerals such as iron, magnesium, copper, and potassium. Kale is an anti-cancer powerhouse and contains phytochemicals such as glucosinolates that help protect the body from breast, colon, prostate, ovarian, and bladder cancer. These glucosinolates are also known to detox the body on genetic level and have the ability to literally transform your body and health. Kale also contains an exceptionally high amount of antioxidants such as carotenoids and flavonoids which are essential for protecting the body from degenerative diseases such as heart disease, diabetes, prostatitis, osteoporosis, and neurological disorders. Ingredients: 1.5 cups raw cashews, soaked in boiling water for at least 1 hour 3 large bunches of fresh kale, washed, de-stemmed, and roughly chopped 2 tbsp. Extra Virgin olive oil 1 large shallot, finely chopped 4 cloves of garlic, minced 1.5 cups of water 1 tbsp. fresh lemon juice 1 tsp apple cider vinegar 1.5 tsp salt 1/4 tsp ground nutmeg Place the chopped kale in a large bowl and massage firmly with your hands. By doing this, you are helping the kale break down and cook more quickly. Heat a large, deep pot over medium heat, add the olive oil. Add the shallot and cook for 2-3 minutes, stirring occasionally. Add the garlic and cook for another minute. Add the kale and stir to properly combine. Cook for 10 - 15 minutes, or once the kale begins to wilt and begins to darken. While the kale cooks, drain the cashews and add them to a high-speed blender. Add water, lemon juice, apple cider vinegar, salt, and nutmeg. Blend on high until smooth and creamy, 45 seconds to a minute. Stir the cashew cream into the kale mixture in the pot. Add some fresh cracked pepper, stir to combine and heat up the cashew sauce. Remove from heat. Serve immediately. You can make this dish up to 3 days in advance and store in an airtight container. Reheat in a skillet over medium low heat.

This makes the perfect Thanksgiving morning breakfast. You can bake it the night before, as it re-heats well, or you can bake it the morning of. Because of the oat flour, you will want to let it cool at least 30 minutes before eating. Warm oat flour baked goods can be gummy. Pumpkin contains solid immune-boosting qualities that can keep the body strong and resilient during cold and flu season. Pumpkin is also a great way to refuel the body after a workout due to it being high in potassium which helps to restore the body’s balance of electrolytes after exercise and keeps muscles functioning at their best. I'm not pressuring you into working out on Thanksgiving - you do you. But if you do, this breakfast will be the perfect post-workout snack! Ingredients: 2 cups oats 1 cup canned pumpkin 1 cup of unsweetened applesauce 1/2 cup of maple syrup 1/4 cup cashew butter 1/2 cup plant milk 1 tsp vanilla extract 1 tsp pumpkin pie spice 1 tsp baking soda 1 tsp baking powder 1/3 cup chopped pecans Combine all ingredients, except the chopped pecans, and blend on high until smooth. This will be a really thick, sticky batter, so you will need a tamper or spatula to help it along. Pour into a greased 8x8 inch baking dish and sprinkle the chopped pecans over the top. Bake at 350 degrees for 35-40 minutes. Remove from the oven and allow to cool for 20-30 minutes before cutting and serving. Feel free to drizzle with a bit of warm maple syrup and enjoy!

I grew up on the traditional cornbread stuffing that my mother learned from my Dad's mother. She worked years to perfect it for him and man, it was delicious. But I have been gluten free for many years before turning to a plant-based diet, and have been on the hunt for a replacement all these years. I've tried many different recipes over the years and finally gave it a go myself. And not to toot my own horn, but this one is GOOD. Like, DAMN GOOD. Its packed full of veggies, mushrooms, nutty wild rice, crunchy pecans and a slight sweetness from the cranberries and apples. And can we talk about all the nutrients you'll get from this? Because its happening. You've got electrolyte salts and beta carotene from the celery and carrots, selenium from the mushrooms, complex carbohydrates and protein from the rice, immune boosting and alkaline properties from the apples, and detoxifying qualities from the cranberries. This is a superfood Thanksgiving side dish if there ever was one! Ingredients: 1.5 cups wild rice blend (3/4 cup of brown rice + 3/4 cup of wild rice), rinsed 1 tbsp Extra Virgin olive oil 1 tsp salt 1 small yellow onion, finely chopped 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped 1/2 tsp fresh rosemary, finely chopped 1/2 tsp dried ground sage 1/4 tsp ground black pepper 1/2 tsp dried Greek oregano 1/4 tsp dried thyme 4 oz. cremini mushrooms, chopped 2.5 cups of vegetable stock, boiled 1/4 cup of chopped pecans 1/4 cup of chopped dried cranberries 1/2 cup of a chopped Granny Smith apple, cut into 1 inch pieces 2 tbsp of fresh chopped parsley Preheat the oven to 375 degrees. Add the rice and olive oil to a 9x11 baking dish and stir to coat the rice in oil. Add the salt, onion, carrot, celery, rosemary, sage, black pepper, oregano, thyme and mushrooms to the rice and oil and stir to combine. In a small saucepan, bring the veggie stock to a rolling boil. Once boiling, carefully pour the stock into the pan with the rice and veggies and stir to combine. Cover tightly with foil and carefully place into the oven and bake for 1 hour. Remove from the oven and uncover immediately. Fluff the rice with a fork, add the cranberries, apples, parsley, and pecans. Cover the baking dish with a towel for 5 minutes to steam the rice. Don't skip this step, or you will end up with gummy rice. Serve warm or at room temperature.

My birthday is tomorrow (Scorpios Unite!) and I can't think of a better way to start the celebrating than with this Birthday Cake Smoothie. Full of yummy carbs, fiber, and natural sugars, you'll want to celebrate your birthday every day! Its so fun and delicious that 3 out of 3 kids are constantly bugging me to make it again. I'm sure you'll have the same results! *Please note this post contains an affiliate link* Ingredients: 2 frozen ripe bananas 1/2 cup oat milk, unsweetened and unflavored 1/2 cup vanilla coconut yogurt (dairy free) 1/4 tsp almond extract 4 dates Process all ingredients in a high speed blender until smooth, pausing to scrape down the sides if necessary. Enjoy with sprinkles because they're fun!

Snack or breakfast? Or both? You decide. All I know is that you won't be able to stop eating these muffins. They make a great on-the-go breakfast or an excellent post-workout refueling snack. And they pop up so beautifully for a gluten free muffin. JUST LOOK AT THEM. Pumpkin is packed with antioxidants such as vitamins A, C, E, beta-carotene, and zeaxanthin which can help prevent age-related macular disease. Pumpkin is also a rich source of B-vitamins such as folates, niacin, thiamin, and pantothenic acid and minerals like calcium, potassium, and phosphorus. Because of pumpkin's weight-loss and cholesterol fighting abilities, these muffins are satisfying and reduce food cravings. They also contain immune-boosting properties that can keep you strong during cold and flu season. I'm running out of fun pumpkin facts so I'll keep this short. Because I want you to go make them. Right now. Go. Do it. I promise you wont regret it. Or miss the pumpkin facts. Ingredients: 2 cups oats 2 ripe bananas 1 chia egg (1 heaping tablespoon + 4 tbsp water) 1/2 cup maple syrup 1/4 cup cashew butter 3/4 cup canned pumpkin 1 tsp baking powder 1 tsp baking soda 1/2 cup plant milk 1/2 tsp vanilla extract 1 tsp pumpkin pie spice Combine all ingredients in a high speed blender until smooth and combined. You will need a tamper or spatula to help it along, as it is a very thick and sticky batter. Bake at 350 for 15 minutes. Warm oat flour baked goods can be a bit gummy, so allow them to cool almost completely before devouring.

My favorite part about this classic Thanksgiving side is the fresh rosemary in the topping. Sweet potatoes and rosemary are just so good together. And so powerfully nutritious. We've talked a bit about the nutrient power of sweet potatoes in the Power Bowls post, but we have yet to discuss rosemary. Rosemary has been legendary in healing circles for thousands of years. It has been used as an antiseptic, antidepressant, analgesic, antiviral, anti-inflammatory, disinfectant, aphrodisiac, and expectorant. Rosemary is well-known for alleviating nerve-related conditions, boosting the immune system, fighting off bacterial and viral infections, aiding respiratory ailments, strengthening digestion and improving circulation. Essential oil of rosemary can also be used through a steam vaporizer to disinfect the air in your home or office which is especially beneficial during cold and flu season. Fresh or dried rosemary can also be taken as a tea, supplement, or simply added to roasted vegetables, salads, soups, or sauces. It is a potent and effective herb that can provide a myriad of health benefits. Ingredients: 3 sweet potatoes, baked & peeled 1 tbsp ground cinnamon 1/4 cup maple syrup 1 tbsp ground flax seed or chia seeds 1/2 cup almond milk, unsweetened and unflavored Topping: 1/3 cup pecans, chopped 1/3 cup oat flour 1/3 cup rolled oats 1 tsp fresh chopped rosemary 2 tsp whole chia seeds 2 tbsp maple syrup Wash and prick the outsides of the sweet potatoes several times with a fork. Place on a baking sheet and bake at 400 degrees for 1 hour. Remove from the oven and allow to cool enough to touch, but still warm. Remove the skins and place in a large mixing bowl. Mash using a potato masher until all the big chunks are gone. Add the cinnamon, maple syrup, ground flax/chia seeds, and almond milk to the potatoes and mash together thoroughly. Transfer to a small greased baking dish and smooth out to an even layer. In a small bowl, combine the pecans, oat flour, rolled oats, maple syrup, fresh rosemary, and whole chia seeds. Evenly sprinkle over the top of the sweet potatoes. Bake at 350 degrees for 25-30 minutes, or until the topping is golden brown. Remove and serve warm. This will stay good in the fridge for up to 7-10 days.