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How One Client Took Control of Her Health

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Gena made a commitment to herself – she wanted her life back, she wanted to be the mother and wife that she knew she was under the pain. Here’s her amazing story:

“Hi, my name is Gena, and this is a little bit of my story as to how I got my health, happiness, and purpose for living back.

I am blessed to be the mother of 11 beautiful children, nine of them are still on this earth with me, and my twin girls are safe in my dad’s arms waiting until we meet again. I work full-time in the construction industry, with very unpredictable and very long hours. I have always eaten what I consider to be a very healthy, mostly organic diet.

However, after the birth of my sixth child I started gaining weight and could not get rid of it, no matter what I tried – and I tried everything! My hair was falling out by the handfuls, and I also developed severe varicose veins in my legs. They would swell up to twice their size, they would be physically hot to the touch, and feel as though bees were stinging me all day long. It was excruciating.

Continue reading “How One Client Took Control of Her Health” →

Gluten- Free Vegan Lasagna

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Ingredients:

1 box brown rice lasagna noodles
16 oz. of marinara

Filling:
1 1/2 c. mushrooms (chopped)
1 zucchini (chopped into 1/2 in. quartered chunks)
15 oz. can of lentils (drained & rinsed)
1/2 c. fresh parsley (chopped)
2 tsp. Italian seasoning
1 tsp. onion powder
1/4 tsp. salt
1/8 tsp. pepper

Basil Cashew Cheese:
2 c. cashews (soaked)
1/2 c. almond milk
2-4 cloves of garlic
2 tbs. nutritional yeast
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 tbs. lemon juice
1/2 c. fresh basil

Directions:

1. Preheat oven to 350°

2. Soak cashews in hot water.

3. Combine filling and set aside to marinate.

4. Bring noodles to a boil. Boil for 1-2 minutes, then turn off heat, cover, and let sit 5-7 minutes.

5. While the noodles are cooking, make basil cashew cheese. I prefer to make cashew cheese in a blender cup for a smoother consistency. You’ll need to make this in two batches if you have 16 oz. cups. Once blended, transfer to a bowl and stir to combine.

6. Drain noodles when done and rinse with cold water.

7. Layer a 9×13 baking dish with sauce, noodles, filling, cheese, and repeat for 2-3 layers.

8. Top with basil cashew cheese, cover with parchment paper and bake for 40 minutes.

Enjoy!

Lentil Mushroom Burgers

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What does a vegan bring to a BBQ? These bad boys!

Ingredients:

1 Yellow Onion (diced)

4 cups Portobello Mushroom (diced)

3 Garlic (cloves, minced)

3/4 cup Walnuts (chopped and toasted) *toast in the oven at 375 degrees for about 10 minutes

2 cups Green Lentils (cooked, drained, rinsed and divided)

2 tsps Tabasco or Taco Sauce

1 tsp Paprika or Smoked Paprika

1 1/2 tsps Chili Powder

2/3 cup Oat Flour (make your  own by blending oats)

1/3 cup Parsley or Cilantro (chopped)

1/4 tsp Sea Salt (or to taste)

1/4 tsp Black Pepper

Makes 8-9 patties

Directions:

  1. Sauté onion and mushrooms for 8 to 10 minutes or until onions are translucent. Add the garlic and sauté for another minute. Add water as needed to prevent sticking.
  2. In a food processor, combine the mushroom and onion mix, walnuts, half the lentils, tabasco sauce, paprika and chili powder. Pulse until smooth. Transfer into a large mixing bowl and add oat flour, parsley, sea salt, black pepper and remaining lentils. Mix well. (Note: Add more oat flour 1 tbsp at a time if your mixture is too wet.)
  3. Use a 1/3 measuring cup to measure out even amount of the mix and form them into patties with your hands or rubber spatula. Place them on a parchment paper lined baking sheet.
  4. Bake the patties at 375 for 20 minutes per side and then gently flip.
  5. Top the burgers with your favorite burger fixings and enjoy!

Notes:

Serve it with a gluten-free, vegan bun or in a lettuce wrap. Add a side of oven baked potato wedges.

Top it with sprouts, avocado, tomato, vegan cheese, favorite condiments, and pickles.

Save time by using canned lentils.

Stupid Easy Gluten Free Vegan Mac & Cheese

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This is great for when you need a quick, kid-friendly meal! ⠀
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Ingredients for the cheese:⠀
1 cup soaked cashews (drained)⠀
1 cup water⠀
2 cans pureed butternut squash⠀
1tsp. garlic powder⠀
1 tsp. onion powder⠀
2 tbs. nutritional yeast⠀
Salt to taste⠀
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Blend well. ⠀
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Cook noodles according to directions. When there’s about 5 minutes left, add 1 bag of frozen veggies (I used peas and carrots). Drain noodles, add sauce and heat until warmed through. I like to slightly undercook my noodles to account for the time it takes to heat up the sauce. ⠀
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Add salt, pepper and chili flakes!⠀
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*You may not want to use all of your sauce. I usually use about half, and use the other half for “Cheesy” Potato Soup.⠀