Polenta pizza

Ingredients:
Sliced round polenta
Sundried tomatoes, diced
Cheese

Directions:
1. Turn broiler on. Then place the polenta on a sprayed pan. Bake on one side for ten minutes.
2. Flip, then top with tomatoes and cheese.
3. Broil for 7 more minutes.

Optional: sprinkle with garlic salt

Avocado citrus salad

Ingredients:
2 avocado, diced
1 can if sweet corn
1 can of white northern beans
1/4 cup of lemon juice
1/4 cup olive oil
Salt & Pepper

Directions:
1. Place the brand and corn in a bowl.
2. Prepare the dressing by adding lemon and olive oil together. Whisk.
3. Place diced avocado in the bowl.
4. Top with dressing and salt.
5. Let the salad sit for two hours in the fridge.

Vegan Scramble

I like my egg whites. I do. Sometimes I just don't want an egg, other times there is a pile up of tofu in my fridge. Most times I make my protein mousse, but when its firm tofu I have limited options. I tried out vegan scrambled eggs and was very nervous. I honestly thought they would be nasty. To my surprise, I loved them, a lot. :) Love the fact that it's a high protein dish to start you're morning off right!

Estimated time: 45 Minutes
Servings: 4

Ingredients:
1 Package of firm tofu, cubed
About 7 mushrooms, diced
1/2 Yellow pepper, diced
1 Tbsp yellow mustard
1 Tsp Gluten free soy sauce
Lots of salt & pepper

Directions:
1. Take the cubed and drained tofu and place in a sprayed frying pan. Get it going on medium heat. Let it cook for a while. Tofu is very wet. So, in order for it to crisp up you need to be patient.

2. Meanwhile, chop up the vegtables. Place them into another pan. I like to do a light steam on them. In the frying pan, I fill it up with water. Let that steam out. You save calories because you are not constantly placing oil in the pan, and you soften them pretty quick. Once the pan is dry, spray with pam and let them saute for just a few minutes,

3. Check on your tofu. It should be almost ready!

4. Now its time to place your soy and mustard with the tofu. After thats incorporated, add the vegetables. Then serve it up.

Sweet potato and black bean quesadillas

Yes, the combination of sweet potatoes and black beans is frightning. But, its brilliant too. So READ ON!

 I went to Nashville a few weeks ago and found myself sitting in a little restaurant called the wild cow. The vegan restaurant created delicious dishes; I found it hard to choose just one thing. I ended up ordering sweet potato and black bean tacos. It was weird at first, then it grew on me. I loved that sweet potatoes were incorporated because they have numerous nutritional benefits. So here I am whipping up my own version.

I decided to go with quesadillas because the super bowl is tomorrow. They are super easy to make and have ingredients that many people have on hand. Thats why these are nice. Plus, you can sneak in healthy food without anyone really noticing.

Ingredients:
4 Corn soft tortillas
1/2 Can of black beans
1 Sweet potato
1/4 Cup almond milk
1 Tsp salt & pepper
1 Tsp cumin
Vegan sour cream
Vegan cheese

Directions:
1. Get a pot of boiling water started. Peel and dice the sweet potato.
2. Place sweet potato into the water and let simmer for about twenty minutes. When sticking a fork into the sweet potato, it sound enter easily.
3. Drain the water and mash the potato with a fork.
4. Stir in almond milk. Then, place in a bowl.
5. Throw the black beans into the pot with spices and cook until heated. About 3 minutes.
6. Fry the tortillas in a pan sprayed with pam. Each side only takes a minute.
7. Place half of the potato mixture onto two of the tortillas, then top with black beans.
8. Top both with cheese and sour cream.
9. Place the other tortillas on top.
10. Slice the tortillas like you would a pizza.

Optional: Top with salsa or guacamole

Lentils and Tomatoes

Lentils are a perfect source of protein for vegans. They have a huge amount of protein and are relatively low in calories.

This recipe is a nice side dish for dinner, or a great lunch. I love keeping cooked lentils in the fridge. Because they heat up nicely, and fill you up.

Ingredients:
1 Cup Brown Lentils
1 Chopped carrot
8 Cherry Tomatoes
1 Tsp Cumin
1 Tsp Salt and Pepper

Directions:
1. Cook lentils according to package directions.
2. Once cooked, add in carrots with 1/4 cup of water.
3. Let simmer together for 15 minutes.
4. Add in halved cherry tomatoes. Simmer for 5 minutes.
5. Add spices.
6. Optional toppings: Cheese, nutritional yeast, sour cream