Fueled by Carrots

Running strong and plant powered

Tag Archive: #healthyveganfridays

Run Fast Eat Slow Review + Can’t Beet Me Smoothie

When Run Fast Eat Slow by Shalane Flanagan & Elyse Kopecky first came out, I was hesitant to put it on my cookbook wish list. What I didn’t need was another cookbook on my shelf that I rarely used because it was full of recipes containing meat. After the book was released and more and more running bloggers began talking about the…
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7 Day Drink Green Challenge + Matcha-Maca Latte

Recently I signed on to take the #7daydrinkgreenchallenge.  This consisted of drinking nothing but green tea and water to satisfy my hydration needs.  I was provided tea from Nanami Tea, specifically their Zen Set.  The Zen Set consisted of 4 varieties of green tea:  Matcha, Sencha, Hojicha, and Genmaicha. I was really looking forward to trying Nanami Tea and incorporating…
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Vegan Curry Shepherd’s Pie

I love Indian cuisine!  It’s like a party in my mouth from the spices… and I just love those flavors. While not a traditional shepherd’s pie, I think that my Vegan Curry Shepherd’s Pie will become a favorite. The inspiration from this dish came from my sister.  Her curried shepherd’s pie is a hit for her family. I was curious how I could…
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Greek Style Cucumber Nachos

Greek Style Cucumber Nachos – I’m really on a nacho roll lately.  Let’s just blame it on March Madness. After cooking up the Mediterranean inspired pizza last weekend, I started wondering if I could do nachos in a similar fashion.  (spoiler alert… I did) I wasn’t sure what to use as the base “chips” … originally I was thinking pita…
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Loaded Sweet Potato Nachos

It isn’t a secret that I love nachos… but generally they aren’t that good for you. A facebook friend had recently shared one of those cooking videos for sweet potato nachos, they were full of dairy and chicken… but it got me thinking about veganizing them! Since that recipe has shredded chicken, I thought that shredded jackfruit would be a good stand-in. …
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Savory Snack Crackers

When I was growing up, Hidden Valley Ranch Oyster Crackers were a mainstay at potlucks and parties.  They were so good. I recently had a few extra packages of oyster crackers, and I thought why not make some of those crackers for snacking during the upcoming March Madness!  Then I came to the realization that the packet of Hidden Valley Ranch…
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Soba Noodles with Kimchi & Edamame

This is an easy and quick dish, perfect for a weeknight. Kimchi is a fermented food which some studies have shown it to have beneficial bacteria to promote a healthy gut. I like to use spicy kimchi, and I like this to be warmed as well.  I have read that warming it takes away some of the goodness of the fermentation of…
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Lentil Sloppy Joes

I went a little “school lunch” retro today – Sloppy Joes! The hubs is a huge fan of sloppy joes, he could eat them every week. Of course his are made with either ground buffalo or beef, but it got me thinking… could I make sloppy joes for myself that were plant based. I had some lentils left over from when I…
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Fennel, Leek, & Mushroom Pasta with Artichoke Hearts

This dish is a creation from remnants from my fridge.  I had the leeks left over from the spanakorizo and the fennel left over from my sweet potato and white bean stew.  The pasta and artichoke hearts were already in the pantry and I had mushrooms on hand. This pasta dish is how I like it… heavy on the vegetables, light on the pasta….
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All Caps Cooking + Spanakorizo

Power Vegetables!, a cookbook by Peter Meehan and the editors of Lucky Peach promises  ALL CAPS cooking for people looking to eat more vegetable-centered meals.  This book turbo-charges vegetable dishes to make them powerfully good… for example, vichyssoise made with dashi, or braised collards with peanut butter. Power Vegetables! is not a book full of vegetarian or vegan recipes.  There is plenty…
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