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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I have recently been thinking about my closet & it's all gotta go. But where to find organic clothing? And STYLISH for that matter. So as part of my search I have begun Green Girl Style a journal journey to an organic closet life. Follow my Closet Clarity Series for info on organic clothing, makeup and more. Follow In the Kitchen Series for great Vegan Recipes. Make sure to follow me on instargam @ashlynncross & Pinterest @ashleylcrossman for great tips. Brighter Planet's 350 Challenge
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I found these recipes for a vegetarian St. Patrick’s Day at: I added photos from google images as I was searching each dish to see what it looked like. I thought I would share the information here.

Corned beef and cabbage is the typical Irish dish of St. Patrick’s Day, but here are some tasty Irish recipes that are vegetarian.

Colcannon is a potato dish traditionally eaten on Halloween when the eating of meat was not allowed. It was also used for telling fortunes when little trinkets, wrapped in paper, were hidden in the dish and, depending on which one you got, served as your fortune. One might want to shy away from foods that pose a choking risk, but this one is tasty and the trinkets are optional.

As with most “traditional” recipes there are many variations including (apparently not for Halloween) the addition of bacon or ham. Below is the basic recipe to try. Feel free to embellish it with whatever makes you happy and start your own tradition. 


1 1/2 pounds potatoes

1 cups of milk

1 1/2 cups of boiled green cabbage or curly kale

1 tablespoon butter

Salt and pepper to taste

Green onions as an accent (optional)

Boil potatoes until tender. Drain well. Mash with milk. Toss cooked cabbage in melted butter. Fold cabbage and butter into potatoes. Season to taste. 

Simple but delicious; this next one is the same.

Irish Minted Peas

1 bag (10 oz.) frozen peas

1 teaspoon dried mint

1 teaspoon sugar

Boiling salted water

1 Tablespoon butter or margarine

Salt and pepper to taste

Cook peas, mint and sugar in enough boiling salted water to cover, 5 to 7 minutes, until peas are tender.

Drain. Stir in butter, salt and pepper. Serve immediately.

Boxty is another traditional potato recipe with several variations (even in the spelling.) It was originally the food of the poor, but is now served and enjoyed by everyone.


(Basic Recipe)

1 pound boiled mashed potato (2 cups)

1 pounds grated raw potato (2 cups)

2 teaspoons salt

1/2 pound flour (1 cup)

Mix ingredients together; divide in half and cook on a preheated griddle or 10-inch frying pan on medium heat, flip once when the outside edges look dry and golden brown. 

This makes two large potato cakes.

One more:

Irish Soda Bread

3 1/2 cups all-purpose flour

1/2 cup sugar

2 tablespoons caraway seeds

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 eggs

2 cups (16 ounces) sour cream

3/4 cup raisins

In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins. Spoon into a greased 9-in. spring form pan. Bake at 350 degrees for 40-45 or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm.

I hope you like these recipes and find them of some use.

Do you know of any good nut-free vegan cheese recipes? I'm having a party and want to have a cheese-and-wine tasting but 2 of my friends are allergic to tree nuts. Thanks! Love your blog :)
greengirlstyle greengirlstyle Said:



Thanks! I hope some of these are helpful:

Also, check out this vegan herb cracker recipe to serve with your homemade cheeses.

Yessss thank you so much!

Orginal Article :

Starting Tomato Seeds Indoors
 Technique Tips with Photos

                  Print Version

Generally, the time to start your seeds is about 6- 8 weeks before the last expected spring frost date in your area, planting the seedlings outdoors about 2 weeks after that date. Another way to figure is to plan on setting out sturdy seedlings in the garden when night temperatures stay in the mid-50 degree range both day and night. Count back and sow seeds 6 to 8 weeks before that date normally arrives. If you do not feel confident about timing, consult an experienced gardening friend, or ask at a good garden center or seek the advice of your local Master Gardener program

Click here for a Master Gardener State Coordinator list. 


Starting indoors, in a container of well moistened, sterile seed-starting mix, make shallow furrows with a pencil or chopstick about 1/4 in. deep. Sow seeds by dropping them along the bottom of the furrows 1/2 in. apart.


Gently pinch together soil to cover each furrow, covering seeds 1/4 in. deep. Water gently and label each variety. Put container in a warm place, 75-80˚ F.  As soon as seed begin germinating and stems start to show above the soil, it’s critical to provide a strong light source such as florescent bulbs or a very sunny window.


Day 7 - Seedlings have germinated. First to appear are “baby” or “cotyledon” leaves. Careful labeling of each variety is important as they all look alike.


Day 15 - Seedlings are still tiny with just baby cotyledon leaves, but growing well. Note the nice green color of the baby leaves. This indicates that plants are getting enough bright light to thrive.


Day 30 - The first set of “true” tomato leaves begin to appear above the baby cotyledon leaves.  The best example of this is in front of the pencil eraser in this picture.


Now  that true leaves have emerged on all the seedlings, it’s time to transplant seedlings to larger individual containers so they have enough room to properly grow and develop. This process is called “pricking out” the seedlings.


To “prick out”: lift seedlings from below, holding each one gently by their baby cotyledon leaves and scooping up entire soil ball from below. We find an old fork works well for this.


If roots have grown together into a clump, gently tease seedlings apart, holding by baby cotyledon leaves.


Transplant each seedling into its own container (at least 3-4 in. in diameter) filled with good quality, well moistened potting mix. Make a hole to receive each seedling.


Insert each seedling into the hole to the base of its cotyledon leaves.


Tomato seedlings will readily grow new roots along their buried stems and the resulting plants will be sturdy and vigorous. Gently water in the seedlings to settle the plants.


Here are examples of what healthy and cold stressed seedling look like.  Remember that seedlings need to be kept at about 65 - 70 degrees after they have true leaves and until they are ready to go into the garden.


When spring weather has warmed up and night temperatures are regularly in the 55 degree range, it’s time to plant well rooted, established seedlings outdoors. First plan to acclimate your plants: move them outside into the sun, first for a few hours , then gradually increasing over a weeks’ time until they are in full sun all day.  this process is called “hardening off” and it avoids transplant shock.

At transplanting time, if hardened off young plants are more than 6 in. tall, remove the bottom branches before planting.  New roots will form along the buried stem.

Prepare the hole to receive the seedling. 

Tip out plant by overturning pot to squeeze or tap out the entire root ball. Note the snipped off lower branches on this example ready to go into the ground.


Settle the seedling into the hole, so the entire stem will be covered up to where leafy branches begin. Pull soil around the plant and firm.

Water gently but thoroughly and erect your tomato supports. Be sure they are well secured, because  your plants will grow large and heavy with fruit, so you will need strong support for the branches.  


Enjoy the harvest! For heirloom varieties like our Rainbow’s End, it’s best to wait for full ripeness before picking the luscious, color fruit.


Slicers, like Crimson Carmello or 
Chianti Rose can be harvested at any stage you like them.


Don’t forget your sauce tomatoes. Here’s a bowl of our variety Pompeii all ready to put up. We like to freeze them whole, then make sauce later when the weather is cold and miserable, and making big pots of tomato sauce is fragrant fun.


Heirloom Camp Joy cherry tomatoes are very prolific and delicious.


Garden Candy Cherries are beautiful in the garden and kitchen.


Big Beef" beefsteak  giant slicers are heavy with sweet flesh and lots of juice - perfect for open "BLT" sandwiches.

Spring time and time to get to planting those vegetable gardens. I am planning for a big garden this year being the first spring I have in the new home with an acre of land behind me screaming “Garden! Turn me into a Garden!  Ashley, know you love tomatoes and a saving money.” Denis and I have been faithfully tending a compost ever since we moved in and have added a couple citrus trees and a failed black berry bush that got mistaken as a weed and chopped down by a well meaning guest :( So now we are really ready, looking forward and can’t wait to have our garden in. So we can enjoy God’s beautiful blessing that is food! Glorious food! Being able to eat fresh Vegetable from the garden like I did on the Farm growing up will be a dream come true for me and Denis too he love garden fresh warmed from the sun tomatoes. 

I am planning of having a ton of vegetable this year and I plan in saving them in the the best way possible: 

Tomatoes- Canning

Green Tomatoes Pickle in Salt ( and of course fry them up while they are fresh Yummy!)

Squash and Zucchini Freeze

4-5 Grapes vines Denis and I are putting in we will most likely eat all we get or make wine. 

Cucumbers and Bell Peppers are best pickled. Cucumbers in vinegar and peppers in a salt pickling solution. You can also freeze peppers cut up in bags ready for stir fry. 

Broccoli and Cauliflower Freeze 

Herbs can be keep alive and grown all year if keep in a window and pruned regular. I have a 3 year old basil I lovingly started from seeds. I look forward to hopefully adding some more herbs to my window herb garden.  

Strawberries wash, cut and freeze.

I also plan on growing, Celery, Cabbage, Lettuce, Watermelon, Eggplant and more. I don’t have a good preserving method for these yet, but I will be experimenting with ways and keep posting here. 

These methods are what I have found I like the best, their are many other ways to save vegetables. Thanks for reading please share yours below.  

Toasty Oven Chickpeas

You can’t just eat one!! This delicious snack is highly addictive and packed with protein. And did we mention easy?! Great for on the go snacking!



1 15.5 oz. can of Chickpeas [garbanzo beans] (we use organic)

1 tsp. garlic powder

1 tsp. onion powder

olive oil, for coating chickpeas

salt/pepper to taste

hot sauce or other spices (curry) optional


Method of Prep:

Pre-heat oven to 400 degrees

Drain, rinse and pat dry the Chickpeas

In medium sized bowl, toss Chickpeas in olive oil

Add spices/ salt & pepper and coat Chickpeas thoroughly

Spread out on a parchment lined sheet pan

Place in the oven for 40-50 mins. stirring around the Chickpeas every so often to ensure proper browning.

Remove from oven and let cool entirely before eating.

We never need to store this tasty snack because they are all gone in a hurry. But if you do, an air-tight container with a little rice in the bottom will ensure they stay crispy and fresh!

see more and the original article @

I found a great article on how to Shampoo & Condition without chemicals just 3 natural ingredients. I had to share: 
So why not shampoo?
First of all, shampoo is a detergent, meaning it strips your hair completely of its natural oils. While none of us want yucky, greasy hair, stripping the oils away completely is actually counter-productive. Your scalp recognizes that all the oils are gone, and starts to pump out extra. This is why those of you who shower and wash your hair every day actually NEED to wash your hair every day: because your hair legitimately gets greasy faster than the hair of those who don’t wash their hair every day! You’ve taught it to do this. (You skin actually does this too, while we’re on the topic. This is why moisturizing after washing your face is a good idea- your skin will want to pump out extra oil if you leave it with that tight, dry feeling. And we know that’s definitely no good for acne!)
Shampoo also contains many hazardous chemicals, including fragrances, which are usually carcinogenic (aka cancer-causing) and not so friendly to your lungs when you take a whiff, DMDM hydantoin (allergy aggravator), and 1,4-dioxane (which The Environmental Protection Agency has labeled as a human carcinogen as well). Not to mention what they add in each different variety.
Also, it’s expensive! Depending on what brand you buy, what type of hair you have, and what scent you like, you might end up paying anywhere from $8-$20 every month or two. That may seem like a normal expense, but what if it’s not necessary? You could save a lot!
How do I get my hair clean, then?
That’s the best part. Baking soda! Stick with me here- it works, you guys. I had a few concerns when I wanted to try washing my hair with baking soda, too. The first is that I thought I was going to need A LOT of baking soda to wash my hair as well as shampoo. The second was whether or not it was even going to work as well as shampoo anyway. I had tried putting things like cornstarch and dry shampoo in my hair on off-days when it started getting greasy, and while it worked, it never cleaned my hair from that greasy feeling like shampoo did.
To my happy surprise, I didn’t need that much baking soda to do the trick, and yes, it cleaned my hair just as well as shampoo did. It didn’t have the nice scent like shampoo or lather into bubbles, but I’d gladly sacrifice that for the health and cost benefits.
Baking soda also doesn’t strip the oils completely from your hair, even though It totally feels like it does. No oily-ness in sight. That might sound like a half-ass job at washing your hair, but the best part is, it’s actually better. I know it sounds counter-intuitive, but when you stop stripping your hair’s natural oils away completely, you won’t get greasy as often!  Your hair learns to stop pumping out extra oil all the time, and your hair gets LESS greasy the MORE you substitute baking soda for shampoo
What about conditioner?
This is the other half of the equation, and equally exciting! I don’t use conditioner either- and let me tell you what, my hair is actually stronger, shinier, and less dry & brittle thanks to apple cider vinegar and raw (unrefined) coconut oil. A couple tablespoons of ACV in a big glass of water is all you need to condition your hair. People like to use it as a “rinse”, but I like to make sure that my dry ends get thoroughly moisturized before anything else, so I dip them in the cup and let them soak for a minute before dumping all over the rest of my hair. Then I let it sit for a few minutes while I do something else, like wash my face, and rinse it off. It does smell vinegar-y, but that smell goes away mostly after rinsing and ultimately, completely after drying.
So why ACV? Most importantly, it has a natural pH of 4.25-5.0 when undiluted. Your hair’s natural, healthy pH likes to be somewhere similar (see the table below), or just slightly more alkaline than that. Water’s pH is a neutral 7.0, and a few tablespoons of apple cider vinegar is all it takes for that water to become the perfect pH for your hair
The amazing part about this is that when your hair is at a healthy pH level, it can function correctly. The cuticle is naturally smooth and seals itself against further chemical and heat damage. You don’t need to coat your hair shaft with chemicals to protect it from these things- with apple cider vinegar, your hair can do that by itself! It also helps the pH of your scalp (see “skin” in the graph above)- eliminating dandruff, along with clearing away product buildup from mousses, gels, and hairspray, AND rinses off whatever leftover dirt and oil is still there. 
Normal conditioners that you buy at the store don’t account for your hair’s pH at all. Instead, they use oils and silicone to make it feel smooth and temporarily help make the cuticle less rough. These are not necessarily good for your hair, despite how they make it feel, and regardless of what the packaging says, they cannot actually penetrate the shaft and nourish your hair on the inside. In fact, it was just a couple decades ago that hair conditioner’s main ingredient was sheep sebum. Sebum- you know, like the stuff your shampoo just scrubbed away?
Coconut oil, however, DOES penetrate your skin and hair, nourishing them both from the inside. This is due to two different components of unrefined coconut oil, which ”has a ‘medium chain’ of 12 carbon atoms but the size of the molecule is only part of the puzzle. The shape of the molecule is also important. Coconut oil is highly saturated which means the carbon atoms are “filled up” with hydrogen atoms. In addition, the molecule is a straight chain with no branching.  Most oil is unsaturated (not all the carbons are ‘filled up’ and the molecule is branched.) This difference in configuration allows the coconut oil molecules to slip in between the inter-cellular spaces in the hair’s cuticle layer so it can penetrate into the cortex. …Most other oils do not have this ability. None of the other oils penetrate like coconut oil, but all of them can help lubricate hair. However, since they do not penetrate, they need to be used in a leave on product like a hairdressing. When delivered from a conditioner or other rinse off product, they will simply go down the drain.” *Please note that unrefined, or raw, coconut oil is the only kind of coconut oil with these special medium-chain fatty acids. Refined has been altered to withstand higher heats, and therefore is just pure saturated fat- which cannot penetrate into your hair or skin.
Research shows that hair can absorb around 15% of its weight in coconut oil in an hour. An overnight soaking oil (six hours) increases absorption to around 20% or 25%!
I only have two qualms with this new type of conditioning: 
1) Apple cider vinegar doesn’t leave your hair silky-smooth when you get out of the shower. It will be when it dries (much smoother than normal, in fact), but the lack of that yucky, plastic-y silicone in your hair means that you have no extra coat of silky gunk on top of your hair. This is a good thing, but it does make for some rougher-feeling wet hair. A key tip here is to make sure your hair is brushed, combed, and totally de-tangled (this is especially important for long hair like mine!) BEFORE showering, so you don’t tangle it up while it’s wet. I can get past that knowing that what I’m doing is actually better for it, though! 
2) With coconut oil it is impossible to get out of your hair with just the baking soda. You must use soap of some kind to effectively wash it all… but I think that once a week or a few times a month, I’m okay with that for the deep-conditioning I get from the coconut oil. I just try to use products that contain natural ingredients (like Dr. Bonner’s)!
Measurements and tips: You can use regular white distilled vinegar, especially if you’re blonde, but it’s significantly more acidic, so the standard is 1 teaspoon per cup (8 oz) of water. Apple cider vinegar takes 1-2 tablespoons per cup (8 oz) of water. ACV rinses are safe for color treated hair- mine is part colored, part natural (I’m growing the color out) and it’s worked beautifully on both. I use anywhere from 1/3-1/2 cup of baking soda for a wash, and all you need to do is rub it right into your hair and scalp! Concentrate on the scalp area more than anything, as it’s the main area that needs clarifying. You can make a paste ahead of time, but it’s really unnecessary because when you put dry baking soda on wet hair, it has the same effect anyway.
Originally from:
I found the great recipe below and picture above at:
It might be hard to adjust to the lack of shampoo foaming action at first, but I promise this is worth it in the end. Start by mixing 1 part baking soda with 3 – 4 parts water.  I was making a large batch of this and then keeping it in my shower, but I noticed it wasn’t as effective as the individual batches I used to make. Then a reader (thanks Heather!) informed me that water activates baking soda and so now I am back to mixing individual batches in travel-sized squeeze bottles (pictured above). 
I have shoulder length hair and use about 2 tablespoons of baking soda with 1/2 cup water. You can adjust this depending on your hair length. 
Baking Soda:
  • Apply the baking soda and water mixture to dry or wet hair by applying it to the roots at the scalp.
  • I like to rub it into my scalp for about a minute and give myself a mini head massage. It feels great and it helps to make sure I get my scalp clean.
  • don’t wash the ends with this mixture because the rest of my hair doesn’t get super oily.
  • Rinse with warm water.
After washing and rinsing with the baking soda mixture, you’ll want to apply a vinegar rinse. I’ve found that white vinegar does not leave as strong of a smell compared to apple cider vinegar so that is what I use in my rinse.) Mix 1 part white vinegar with 4 parts water. 
To minimize the vinegar smell, I like to add a variety of essential oils to the vinegar mixture.  Here are my favorite combos:
I usually mix a big batch of this ahead of time and keep it in a squeeze bottle in the shower. 


Vinegar Rinse:
  • Tilt your head back, close your eyes (to avoid getting this mixture in your eyes), and distribute through your hair.
  • After a few seconds, rinse with cold water.
One of the ways that I’ve changed my method recently is rinsing my hair with cold water after the vinegar rinse. The cold water helps to seal in moisture, smooth the hair, and add shine. I have straight hair and have noticed that this really made a difference with eliminating frizz and static. 
Since my hair is longer than when I used to use this method, I first noticed the vinegar smell leftover in my hair much more. To remedy this, I simply add two drops of lavender essential oil to my hair brush and run it through my hair as I blow dry it. Works like a charm! 
*5/2013 Update: This post has gotten a lot of traffic and comments (keep ‘em coming!) so I wanted to address some of the common questions and concerns:
  • Many readers experience an adjustment period for the first few weeks where their hair is oilier than normal. Shampoos strip our scalps of natural oils so our skin has to produce more oil to compensate. When we stop using shampoo and harsh detergents, our bodies will adjust to this and will not continue to produce as much oil. 
    • When I used shampoo, I usually only washed my hair 2 – 3 times a week so I did not experience a very long or noticeable adjustment period. However, if you shampoo daily, you might notice this more than others. 
    • To help with oiliness (or just to extend the time between washes), try my DIY Dry Shampoo! 
  • Some folks have had issues with hair dryness, especially with the ends of their hair. The ends of your hair should not be oily so when you use the baking soda, focus on the scalp. If I scrubbed the baking soda on my ends, I did notice they got a little drier than normal. If I feel like my hair is getting a little dry, I like to apply a dab coconut oil (I use Tropical Traditions) to the ends before bedtime and wash it out the next morning. Note: if you overdo it on the coconut oil and put too much on your hair, it will be really hard to get out using this method. 
  • Color-treated hair: I’ve used this method on my hair when I used henna and and never had any issues with this. Several readers have also experienced great results with chemical color-treated hair. 
  • Some readers have had great results with this method, while others haven’t. I can’t tell you if this method will work great for your hair type, but I definitely encourage you to try it if you are interested. If it doesn’t work for you, then that’s ok too! There are definitely natural brands of shampoo/conditioner out there without the harsh ingredients.


I found this picture floating around Facebook and wanted to find the truth so I went to 


Fact. It’s True Believe it our not it’s true I didn’t believe it at first I had to go read the scientific journals referenced at the bottom of the article.


The message claims that drinking a glass of Lady finger (Okra) juice early in the morning can reduce the sugar levels in diabetic patients. It is a fact.

The message appears to be taken from an article written in Articlesbase titled ‘Lady finger for diabetes’. The author says that he has learnt about this treatment of Sugar from a Television program.

Okra is a healthy green vegetable with many other names like lady’s finger, bendi and gombo. It has several health benefits attributed to its superior fiber and mucilage content. These properties of Lady finger stabilize the blood sugar in a diabetic patient by controlling the rate at which sugar is absorbed from his intestinal tract. This anti-diabetic activity of Okra (lady finger) is proved both in Vitro (Laboratory) and Vivo (animal) studies. Both the studies published in scientific journals showed a gradual decrease in blood glucose levels with regular feeding of Okra.

So if you are suffering from diabetes, it would be a good idea to check with your doctor and try this easy treatment at home.


Vitro evidence of anti-diabetic activity of Okra (lady finger)
Vivo evidence of anti-diabetic activity of Okra (lady finger)
Okra (Lady finger) information and health benefits

Original article on Hoax or Fact:


Chris Ritter / BuzzFeed

1. Crispy Loaded Buffalo Oven Fries

Crispy Loaded Buffalo Oven Fries

Get the recipe here.

2. Fried Beer And Gouda Risotta Balls

Fried Beer And Gouda Risotta Balls

Get the recipe here.

3. Peanut Butter Football Dip

Peanut Butter Football Dip

Get the recipe here.

4. Garlic And Herb Stuffed Brussels Sprouts

Garlic And Herb Stuffed Brussels Sprouts

Get the recipe here.

5. Seitan Parm Heroes

Seitan Parm Heroes

Get the recipe here.

6. Warm Spinach Mascarpone Dip

Warm Spinach Mascarpone Dip

Get the recipe here.

7. Zucchinni Football Fritters

Zucchinni Football Fritters

Get the recipe here.

8. Easy Nachos With Fontina Queso & Candied Jalapeños

Easy Nachos With Fontina Queso & Candied Jalapeños

Get the recipe here.

9. Caramelized Onion Dip

Caramelized Onion Dip

Get the recipe here.

10. Sweet Potato, Black Bean, And Goat Cheese Pizza

Sweet Potato, Black Bean, And Goat Cheese Pizza

Get the recipe here.

11. Crispy Eggplant Ruben

Crispy Eggplant Ruben

Get the recipe here.

12. Baked Artichoke Dip

Baked Artichoke Dip

Get the recipe here.

13. Vegetarian Texas Frito Pie

Vegetarian Texas Frito Pie

Get the recipe here.

14. Cheesy Corn + Black Bean Dip

Cheesy Corn + Black Bean Dip

Get the recipe here.

15. Spinach Artichoke Potato Skins

Spinach Artichoke Potato Skins

Get the recipe here.

16. Fried Apple Rings

Fried Apple Rings

Get the recipe here.

17. Buffalo Cauliflower Wings With Blue Cheese Dip

Buffalo Cauliflower Wings With Blue Cheese Dip

Get the recipe here.

18. Hearty Rice And Bean Vegetarian Nachos

Hearty Rice And Bean Vegetarian Nachos

Get the recipe here.

19. Six Layers And A Chip Dip

Six Layers And A Chip Dip

Get the recipe here.

20. Mini Beer-Battered Veggie Corn Dogs

Mini Beer-Battered Veggie Corn Dogs

Get the recipe here.

21. Lightened Jalapeño Popper Dip

Lightened Jalapeño Popper Dip

Get the recipe here.

22. Slow-Cooker Vegetarian Chili With Sweet Potatoes

Slow-Cooker Vegetarian Chili With Sweet Potatoes

Get the recipe here.

23. Blue Cheese Guacamole Stuffed Mushrooms With Buffalo Sauce

Blue Cheese Guacamole Stuffed Mushrooms With Buffalo Sauce

Get the recipe here.

24. Avocado Fries

Avocado Fries

Get the recipe here.

25. Fresh Corn, Poblano And Cheddar Pizza

Fresh Corn, Poblano And Cheddar Pizza

Get the recipe here.

26. Chocolate Strawberry Footballs

Chocolate Strawberry Footballs

Get the recipe here.

Orginal article At

Check out our sister blog Fab New Blog for more articles on super bowl entertaining: 

Decorating for the Big Game: 

Football Theme Foods:

Original article at: By 

There are plenty of reasons to eat more meat-free meals: They’re nearly always cheaper, lower in calories, and better for the environment. It’s easy to get enough protein without eating animals, but the doubters often have another concern: Are these meat-free protein sources complete?  

The term “complete protein” refers to amino acids, the building blocks of protein. There are 20 different amino acids that can form a protein, and nine that the body can’t produce on its own. These are called essential amino acids — we need to eat them because we can’t make them ourselves. In order to be considered “complete,” a protein must contain all nine of these essential amino acids.

Yes, meat and eggs are complete proteins, and beans and nuts aren’t. But humans don’t need every essential amino acid in every bite of food in every meal they eat; we only need a sufficient amount of each amino acid every day [1]. Most dieticians believe that plant-based diets contain such a wide variety of amino acid profiles thatvegans are virtually guaranteed to get all of their amino acids with very little effort [2].

Still, some people want complete proteins in all of their meals. No problem — meat’s not the only contender. Eggs and dairy also fit the bill, which is an easy get for the vegetarians, but there are plenty of other ways to get complete proteins on your next meatless Monday. Here are some of the easiest:

1. Quinoa

Protein8 grams per 1 cup serving, cooked

A food so healthy that NASA hopes we’ll grow it on interplanetary space flights, quinoa looks a lot like couscous, but it’s way more nutritious. Full of fiber, iron, magnesium, and manganese, quinoa is a terrific substitute for rice and it’s versatile enough to make muffins, fritters, cookies, and breakfast casseroles [3].

Go-to Recipes:
Black Bean and Cilantro Quinoa-Stuffed Peppers
Roasted Strawberry Quinoa Parfait
Crispy Quinoa Fritters with Dill and Garlic Yogurt
Chocolate Quinoa Cookie Cake

2. Buckwheat

Protein6 grams per 1 cup serving, cooked

Buckwheat is, in fact, not a type of wheat at all, but a relative of rhubarb. While the Japanese have turned the plant into funky noodles called soba, most cultures eat the seeds by either grinding them into flour (making a great base for gluten-free pancakes!) or cooking the hulled kernels, or “groats,” similarly to oatmeal. Buckwheat is crazy healthy: Some studies have shown that it may improve circulation, lower blood cholesterol and control blood glucose levels [4] [5].

Go-to Recipes:
Buckwheat Chili
Mushroom Buckwheat Risotto with Goat’s Curd
Roasted Spiced Pumpkin with Toasted Buckwheat
Soba Noodles with Peanut Dressing

3. Hempseed

Protein10 grams per 2 tablespoon serving

Chillax, bro, this hemp won’t get anyone stoned. This relative of the popular narcotic contains significant amounts of all nine essential amino acids, as well as plenty of magnesium, zinc, iron, and calcium. They’re also a rare vegan source of essential fatty acids, like omega-3s, which can help fight depression without the need to get high!

Go-to Recipes:
Raw Pumpkin Hemp Seed Protein Bars
Lemon Hemp Seed Cookies
Gluten-Free Pizza with Hemp Seed Pesto
Strawberry Blueberry Smoothie with Hemp Seeds

Photo: Carrie Vitt
4. Chia
Protein4 grams per 2 tablespoon serving

No longer used to grow fur on boring clay animals, chia seeds are the highest plant source of omega-3 fatty acids, and they contain more fiber than flax seeds or nuts. Chia is also a powerhouse of iron, calcium, zinc, and antioxidants, but the best thing about these little seeds is that they form a goopy gel when combined with milk or water. This makes them fantastic for making healthy puddings, thickening smoothies, or replacing eggs in vegan baking.

Go-to Recipes:
Coconut Chia Pudding
Pear and Chia Whole Wheat Pancakes
Chia Vegan Protein Muffins
Spicy Roasted Cauliflower with Chia Seeds

5. Soy
10 grams per ½ cup serving (firm tofu)

15 grams per ½ cup serving (tempeh)
15 grams per ½ cup serving (natto)

While beans are normally low in the amino acid methionine, soy is a complete protein and thoroughly deserves its status as the go-to substitute for the meat-free (but go easy on the processed varieties). Tempeh and natto are made by fermenting the beans, but tofu is probably the best known soy product. If protein’s a concern, it’s important to choose the firmest tofu available — the harder the tofu, the higher the protein content.

Go-to Recipes:
Beer-Marinated Tofu
Orange Pan-Glazed Tempeh
Noodles and Natto
Soy Bean and Napa Cabbage Salad

6. Mycoprotein (Quorn)

Protein13 grams per ½ cup serving

Originally developed to combat global food shortages, mycoprotein is sold under the name “Quorn” and is made by growing a certain kind of fungus in vats and turning it into meat substitutes that are packed with complete protein. Admittedly, it’s a little weird-sounding, but mycoprotein is sometimes considered part of the mushroom family, and while there are some allergen concerns, only one in 146,000 people experience adverse reactions. To the rest, it’s pretty darn tasty. Since it’s usually bound together with free range egg whites, Quorn is not technically vegan-friendly, but the company does have some vegan products.

Go-to Recipes:
Quorn-Stuffed Roasted Peppers
Mediterranean Vegetable and Quorn Puff Pie
Quorn Samosas
Quorn Lasagna

Photo: Holly Warah
7. Rice and Beans
Protein7 grams per 1 cup serving

One of the simplest, cheapest, and vegan-est meals in existence is also one of the best sources of protein around. Most beans are low in methionine and high in lysine, while rice is low in lysine and high in methionine. Put ‘em together, and whaddaya got? Protein content on par with that of meat. Subbing lentils or chickpeas for beans produces the same effect. These meals are a great way to load up on protein and carbohydrates after an intense workout.

Go-to Recipes:
Mango Salsa Black Beans and Coconut Rice
Hot and Smoky New Orleans Red Beans and Rice
Palestinian Lentils and Rice
Indian Chickpea Stew with Brown Rice

8. Ezekiel Bread
Protein8 grams per 2 slice serving

“Take wheat, barley, beans, lentils, millet, and spelt, put them in one vessel and make them into bread for yourself.” This fragment of Ezekiel 4:9, while initially intended to help a besieged Jerusalem make bread when supplies were low, turned out to be a recipe for an extraordinarily nutritious loaf that contains all of the essential amino acids. It’s also usually made from sprouted grains, a process which significantly increases the bread’s fiber and vitamin content, as well as its digestibility[6] [7].

Go-to Recipes:
Ezekiel Bread from Scratch (Note: Requires a flour grinder)
Ezekiel Bread Pizzas
Ezekiel Flour Pumpkin Muffins
Ezekiel Pasta with Lemon, White Wine, and Caper Sauce

9. Seitan

Protein21 grams per 1/3 cup serving

Wheat gluten gets demonized by a lot of people these days, but with the obvious exceptions of celiac-sufferers and the gluten intolerant, it’s nothing to be afraid of. First created more than a thousand years ago as a meat substitute for Chinese Buddhist monks, seitan is made by mixing gluten (the protein in wheat) with herbs and spices, hydrating it with water or stock, and simmering it in broth. But this one’s not complete on it’s own — it needs to be cooked in a soy sauce-rich broth to add gluten’s missing amino acid (lysine) to the chewy, very meat-like final product.

Go-to Recipes:
Seitan Faijitas
Seitan Stir-Fry with Black Bean Sauce
Beer-Simmered Seitan Carnitas
Barbecue Seitan Sliders

Photo: Dori Grasska
10. Hummus and Pita
Protein7 grams per 1 whole-wheat pita and 2 tablespoons of hummus
The protein in wheat is pretty similar to that of rice, in that it’s only deficient in lysine. But chickpeas have plenty of lysine, giving us all the more reason to tuck into that Middle Eastern staple: hummus and pita. Chickpeas have a pretty similar amino acid profile to most legumes, so don’t’ be afraid to experiment with hummus made from cannellini, edamame, or other kinds of beans.

Go-to Recipes:
Roasted Red Pepper Hummus with Garlicky Pita Chips
Greek Vegetables, Hummus, and Pita Pizza
Avocado and White Bean Hummus and Pita Chips
Sun-Dried Tomato Hummus and Pita

11. Spirulina with Grains or Nuts

Protein4 grams per 1 tablespoon

Contrary to popular belief, this member of the algae family is not a complete protein, since it’s lacking in methionine and cysteine [8]. All that’s needed to remedy this is toadd something with plenty of these amino acids, such as grains, oats, nuts, or seeds (Check out the recipes below for more suggestions.). 

Go-to Recipes:
Raw Spirulina Energy Crunch Bars
Mixed Nutty Spirulina Smoothie
Spirulina Popcorn
Spirulina and Hemp Truffles

12. Peanut Butter Sandwich

Protein: 15 grams per 2-slice sandwich with 2 tablespoons of peanut butter

See how easy this is? Every time legumes like beans, lentils, and peanuts are combined with grains like wheat, rice, and corn, a complete protein is born. Peanut butter on whole wheat is an easy snack that, while pretty high in calories, provides a heaping dose of all the essential amino acids and plenty of healthy fats to boot.

Grilled Pumpkin, Peanut Butter, and Apple Sandwich
Roasted Tofu Sandwich with Peanut Sauce
Peanut Butter, Green Tomato and Jalapeño Jam Sandwich
Whole Wheat Peanut Butter Banana Bread

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On Periods: Let’s put this shit to bed right now: Women don’t lose their minds when they have period-related irritability. It doesn’t lower their ability to reason; it lowers their patience and, hence, tolerance for bullshit. If an issue comes up a lot during “that time of the month,” that doesn’t mean she only cares about it once a month; it means she’s bothered by it all the time and lacks the capacity, once a month, to shove it down and bury it beneath six gulps of willful silence.


southern style stewed tomatoes. get a bunch of tomatoes, stale bread, about half a cup of sugar and a collection of your favorite southern seasoning. top of a clove of garlic put it in a frying pan with olive oil and your tomatoes and allow to simmer until all tender. then get yourself your baking dish fill it up with some stale crumbled up bread for all your tomato over top and bake at 350 until the top is caramelized.

(via diyfabcrafts)


Summer Food 1 large green pepper 2 tomatoes 4 eggs. Serves 2-4. First fully cook the pepper, then add tomato, stir. When bubbling add eggs and cover to cook 5-8. min