I'm back

Breakfast is made! Joe cross' mean green (Apple, cucumber, lemon, ginger, celery).  Sorry I've been gone but the doc is back, now serving number 81.

Peanut Butter Cookie Dough Bites

This recipe came from today's Birmingham News, they were easy and taste delicious!

1 and 1/4 cups of cooked rinsed chickpeas (garbanzo beans)
2 teaspoons of vanilla extract
1/2 cup and 2 tablespoons of natural peanut butter or almond butter
1/4 cup pure maple syrup or honey
1 teaspoon of baking powder
1/2 cup non dairy chocolate chips (I used enjoy life brand nut, dairy, soy free)

Preheat oven to 350 degrees

1. Combine all ingredients except chocolate chips in a food processed (I used my nutri bullet)
2. Scoop down sides then combine in the chocolate chips
3. From into 1 inch dough balls on an ungreased cookie sheet and press down slightly to form the cookies into mounds
4. Bake for 10 minutes
5. Let cool on the cookie sheet for 10 minutes

(Add flax, chia seeds or hemp hearts for added omega 3's and plant protein)

One more day for this Silk Milk deal!

  For those in the southeast, ending tomorrow night, Publix has Silk brand almond and soy milk 2 for 5 dollars which is a great deal (cheaper than costco).  Make sure to stock up! (almond and soy milk has a long expiration date but must be used within 7 days once opening).

Fridays Findings

  Good morning everyone! So it has been a little slow around here I know but I'm looking to pick up the pace to help educate the masses!  Here is a tip for the day to get you using that noggin of yours.  Managing stress is one of the most important things we can do for our body.  In fact it is probably even more important than your diet if you can believe that. One thing that i find works very well is to take 10 deep breaths before bed to calm my heart and mind down.  It sounds so simple yet it is actually hard to do.  Give it a try.

 Sincerely,

The Green Health Nut

Deal of the week!

  So I was in Earth Fare in Hoover the other day to get some "healthy" buns.  Normally i get the Alvardo Street Bakery buns for $3.49 (for 6), which is the best deal i have found around town.  However in the endcap in the frozen section they had Silver Hills sprouted wheat organic buns for $3.99 (for 8).  They have regular and sesame and are baked in my home province of British Columbia so i picked up a bag of both to give them a spin.  The family has given them the thumbs up so go pick a bag or two up and give them a try!

Dr. Von approved!

Black Bean Flautas

Hi All! I know an essential part of adopting a more healthy lifestyle is knowing what to eat. That is probably the most common question we get, " What do you guys eat?" Well, we are going to keep you all informed of some super recipes that you can make for yourself  anytime! This will be the first of MANY recipies, so keep checking the blog!

Who doesn't love a good Mexican night? I would say its always one of the easiest GO TO plant based meals. Have black beans or refried beans? Tortilla Chips or Whole Wheat Tortillas? Tomatoes? Avacado? well, then you pretty much have a great meal on hand.  Here is one of our favorites here in the Von Mitchler home:)

Black Bean Flautas

 Ingredients

• 1/2 cup chopped red onion
• 1/4 cup chopped cilantro
• Juice of 1 large lime
• 1 (16-ounce) can spicy vegetarian refried black beans
• 16 small whole wheat tortillas, warmed 

Instructions

1. In a small bowl, combine the red onion, chopped cilantro, and lime juice. Set aside to marinate, stirring occasionally.
2. Preheat oven to 400ºF. Spray a baking sheet with an oil mister. Prepare the flautas as described in the recipe, then place them seam side down on the baking sheet.
3. Working with one tortilla at a time, spread 1 heaping tablespoon of refried black beans and 1/2 tablespoon of the onion, cilantro, and lime mixture evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling.Place flauta seam side down onto baking sheet.
4.   Spray flautas with oil mister and bake for 15-20 minutes, until crisp.  

Adapted from: http://ohmyveggies.com/black-bean-flautas-with-avocado-dipping-sauce/

Vegan Avocado Ranch Dressing
Makes around 8 oz
1 Large Avocado
1 cup Coconut Milk, canned & full fat (add 1/2 cup for the consistency of the bottled stuff and adjust the lemon juice and seasonings to taste)
3 tbsp Lemon Juice
2 tsp Dill (or Italian Seasoning Blend)
1-2 tsp Salt
1 clove Garlic (or 1 tsp Granulated Garlic)
1/2 tsp Granulated Onion
Throw all ingredients into a blender or food processor and combine until thoroughly mixed.
Stores for up to a week when refrigerated in an airtight container – the lemon juice prevents browning! :)

Taken from: http://www.feedmerachel.com/2013/04/26/vegan-avocado-ranch-dressing-dairysoysugarglutenegg-free-paleo-vegan-aip/

Mrs. Von Mitchler

So, they call it Keen-Wa?!?!

Well hello from the Mrs.! I hope you all have been doing great. Almost two years ago, Dr. Von Mitchler started buying this crazy stuff I had never heard of before called Quinoa (pronounced Keen- Wa at our house). I had never heard of this stuff before, so I really didn't know what to do with it, how to cook it, etc. As I began gathering more plant based recipes, I was seeing Quinoa listed more and more. Come to find out, it's a very versatile grain packed with TONS of protein, and is gluten free- all around win win around here.  Its super easy to cook, and can be used in so many recipes from muffins that pack a protein punch, to veggie burgers,  chili, to this awesome little recipe you will see below....we have evolved into big Quinoa fans around here. 

So today, I will be sharing with you all what I consider a true little gem of a recipe.  You know why I love this one so much....it's  just as easy as it is good!  This is great for a quick light lunch or double the recipe and enjoy this one on your back porch with a lemonade and a little fruit on the side as a summer evening dinner. So, come on, try this one Y'all! I would love to hear what you think of one of my favorite go to, quick recipes. I am pretty sure it will be a hit in your home, just like it is in ours. 

Hummus Quinoa Cakes

Ingredients

• 1 c cooked quinoa
• ½ c hummus - homemade or store bought ( we love the Wild Garden brand)
• ½ c red pepper - minced
• 1 celery stalk - minced
• 2 scallions - chopped
• ½ tbs olive oil
• tomato slices and extra hummus - optional garnish

Instructions

1. In a medium bowl, combine quinoa with hummus, red pepper, celery and scallions. Season with salt and pepper to taste.
2. Heat a non-stick pan over medium high heat and add olive oil once heated.
3. Form quinoa mixture into palm-sized patties*** and brown in pan, working in batches, about 3-4 minutes per side. Be careful not to overcrowd the pan.
4. Serve with additional hummus and tomato slices

***When time allows I will stick the Quinoa patties in the fridge for 10 minutes to help them  firm up a bit before browning the patties so they will stay together better. 

Adapted from: http://thelemonbowl.com/2012/10/hummus-quinoa-cakes.html