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    • Back to Basics

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    •  2/28/2014 8:55:22 AM
    • I have recently moved to a new area and made several new friends. Two weeks ago one of my new friends was diagnosed with cancer and had an aggressive surgery to remove as much as they could. Of course I volunteered to help with whatever was needed, but I was surprised when I got a phone call asking for advice with how to eat to prevent any further complications. I was overjoyed that she would think to ask me and then I immediately was flushed with fear. I do not want to give false hope or over simplify the situation. I took a minute and sat down. I thought about how I felt when I first found out about the healing and health promoting power of foods. It can be so overwhelming and just so new. I made small list of Books, Movies, and Websites that could help her and her family on this journey when I can't be there to answer her questions. I wanted to just share that list with you. These are all great resources no matter where you are on your whole food journey and they serve many purposes in promoting a healthy lifestyle. Leave a comment if you want to add to the list of "must read/watch"


      Forks over Knives

      Hungry for Change

      Fat, Sick, and nearly Dead

      Food Matters

      Websites (that compliment our own):


      The China Study

      Eat to Live


      Engine 2 diet

      Crazy Sexy Cancer

      Super Immunity


      I know there are so many other great resources out there, please feel free to share in the comments what works for you to help keep you motivated on this journey!


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    • Enchiladas

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    •  2/17/2014 9:27:56 PM
    • It's been a busy couple of weeks at our place... I feel like a record on repeat saying that!  I sure most of you can relate.


      Last week I graduated from my 200 HR yoga teacher training in Hawaii!! It was an incredibly tough journey, but I am thrilled with all I have learned from my teacher and now have the chance to share. I wasn't planning on jumping into to the work force for a month or two, but a studio owner contacted me and needed  a sub for the next 6 weeks! Wow, I'll take it! I start teaching tomorrow and I must say I am so excited to share what I have been practicing and learning for years. Say a little prayer for me (or send me your good vibes). If they like me the I get my own classes :) 

      On that note, I wanted to re post one of my very first attempts at converting my families favorite meal to be plant-based. I had veteran mommy by my side. Literally in my kitchen walking me through the substitute sauce. I am grateful to those (especially the other two mommies) who believe you must teach what you know!


      This was once a chicken enchilada recipe now all plant-based and delish!!



      Confetti Enchiladas

                                                                                            Bake time 30 minutes @ 425 

      2 cups cooked brown rice

      2 bell peppers chopped (red, orange, green, yellow- have fun!)

      5-7 fresh mushrooms chopped

      1 can of corn drained

      1 can of black beans rinsed and drained

      2 cloves of garlic minced

      2 TBSP green chili sauce (more if you like a spicy kick)

      Juice of 1 lime

      Cream of chicken soup substitute (see recipe below)

      8-10 whole wheat tortillas



      In a large bowl, combine cream of chicken soup substitute with green chili sauce. Mix together then take out 1/3 cup and set aside.

      Next add all ingredients except the tortillas. Mix well.

      Spray 9x13 pan with olive oil cooking spray. Place one tortilla in the pan, scoop two spoonfulls of mix into the center of the tortilla and roll up. Repeat process until all the mixture is gone.

      Spoon the cream of chicken substitute and green chili mixture over the top. Spread evenly. Place in the oven. Bake at 425 for 25-30 minutes.  Serve with chopped avocado and tomatoes on top and with a green salad.


      Cream of Chicken soup WHITE BEAN substitute

      1 ¾ cup cool water

      5 TBS white bean flour (dried white beans ground in wheat grinder- on coarse setting)

      2 TBS Chicken or Faux-Chicken Seasoning (paste works great) (TO TASTE)


      In a medium saucepan over medium high to high heat, bring all ingredients to a boil. Mixture will be thick in 2 minutes. Reduce heat and cook over medium for 2 more minutes- stirring constantly. Remove from heat, ready to use. This mixture can be refrigerated up to 1 week.

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    • Cilantro Lime Cauliflower "Rice"

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    •  2/2/2014 6:05:36 AM
    •  I have been hearing more and more about cauliflower rice and just thought it sounded like a little too much work to enjoy a veggie i already love to eat. Let me be the first to tell (if you have't already tried it) that it is worth this ONE extra step to make this delicious "rice", plus cooking time is a breeze! It was hard not to eat and entire head of cauliflower.

      Cilantro Lime Cauliflower "Rice"






      1 Tsbp Coconut oil  (sub for water if you please)

      1 Onion, chopped

      2 Cloves of garlic, minced

      1 Head of cauliflower, rinsed

      1/2 Lime

      1/4 C Chopped cilantro

      1 Tsp Curry powder

      Salt and pepper to taste



      Using a food processor finely chop the cauliflower into small pieces slight larger than rice or you can grate the cauliflower using a cheese grater. Warm the oil in a large skillet, add onions and cook until clear, 3-5 minutes then add garlic and cook for another 2 minutes. Stir in chopped cauliflower and the juice from the lime. Cook for about 5 minutes stir frequently. Finally, add cilantro, curry powder, and salt and pepper to taste. Mix well and enjoy. Tastes great served warm or cold.  


      *I serve mine with steamed kale and roasted asparagus. 


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