I’ve been working on envisioning the kind of life I want. Really picturing myself there and believing it will happen. I have an amazing life, don’t get me wrong, but I have goals and ambitions like everyone else.
I’m working on my confidence in the Universe. I want to fully belief that if I surrender my heart and my life over to the Universe that synchronizing of energies will fulfill the goals I have for myself. If I put my best self out into the world continually, and approach life with love and understanding, I will live the happiest life I can imagine.
You might be wondering, what does spirituality have to do with healthy eating?
Well, a lot actually. If you turn inward, learn to know yourself and seek to know that force that connects all things, you are on your way to finding and becoming your best self. By learning to love yourself and finding your path, you naturally begin value your physical self and treat yourself better. Without this spiritual connect, problems like eating disorders or emotional eating can be very difficult to beat. With the calm that comes from meditation and spiritual surrender comes a more logical and healthy approach to diet.
Yeah, yeah, some of this was inspired by You Are a Badass: How to Stop Doubting Your Greatness and Start Living an Awesome Life. Just read it already!
The key to plant-based recipes for beginners is to keep it simple yet delicious.
Whenever you start something new, it’s important to make it easy on yourself and rewarding. In terms of changing your diet to more plant-based, this means simple, delicious, satisfying meals. I also think it’s important to not deprive yourself completely of animal products, for the sake of keeping your dedication strong.. and YOLO, right? My personal philosophy, vegan before dinnertime, has been working very well for me. It’s a great structure that is easy to follow and makes plant-strong eating easy.
This meal is a really great one for the weeknight and hits all of the above descriptors. You can put the tomatoes and onions into the pickle when you get home, and after you do all your little chores and errands you can quickly finish off the beans. You could also start the pickle in the morning before you go to work so it’s all ready to go when you get home! Either way, this is a delicious, satisfying, and quick weeknight meal. If you’re a little flexible, some freshly shaved Parmesan or manchego would be an amazing accompaniment on this dish.
Other great plant based recipes for beginners include:
- Asparagus Curry & Cauliflower Rice
- Grilled Cauliflower with Chimmicurri & Chili Oil
- [Coconut] Cream of Poblano Soup
- Skinny Horchata
Pesto Beans & Quick Pickled TomatoesPrint Recipe
- 1 14oz can white northern beans
- 1 cup basil leaves, packed
- 1/2 roasted, salted almonds
- 2 cloves garlic
- Pinch of red pepper flakes
- 1/4 cup olive oil
- 1 pint grape tomatoes
- 1/4 cup thinly sliced red onion
- 1/2 cup red wine vinegar
- 1/2 cup water
- 2 tsp sugar
- 3 tbsp salt
- 1 lemon
First, prepare the quick pickle. Combine water, vinegar, lemon peel of the lemon, salt and sugar in a small sauce pan. Heat over medium heat until salt and sugar has dissolved. Remove from heat, allow to cool.
Slice tomatoes and red onion. Add to pickling liquid. Let sit at room temperature for 2 hours.
When ready to eat, prepare the pesto. Process almonds and garlic in the food processor until finely ground. Add basil and red pepper flakes and process until combined. Pour oil slowly through chute until desired consistency is formed (you may want to use more oil).
Drain the can of beans. Rinse several times. Turn out into a medium bowl. Add pesto and toss to coat.
Serve with pickled tomatoes and onions. Squeeze leftover lemon wedges over all.
Tomatoes can pickle for up to 8 hours. Extra pesto can be frozen for up to 3 months.