Quick & Easy

Quick & Easy Quinoa w/ Green Beans

Quinoa Brown Rice and Green Beans

Prep time is diminished with this pack of cooked quinoa & brown rice.

Save prep time with Seeds of Change Quinoa & Brown Rice


2 cups frozen green beans – snapped about 1/2 inch

1/4 cup chopped red onion

1 package Seeds of Change Garlic Quinoa & Brown Rice

1/2 Tbs. Extra Virgin Olive Oil

1/4 cup small cherry tomatoes

1/2 small avocado (optional; however really adds flavor and texture)

pinch of sea salt

fresh ground pepper to taste


1. Let the frozen green beans thaw out, if not using fresh. Add the olive oil and red onion to a medium sized pan and sauté for about 2 minutes.

2. Add the green beans and sprinkle a pinch of sea salt. Sauté for another couple minutes.

3. Heat the Quinoa & Brown Rice as directed by the package.  Remove the hot mixture carefully and add to the sauté pan. Stir the mixture to mix the flavors. 

4. Add the cherry tomatoes and avocado with the quinoa mixture. Sprinkle on fresh ground pepper.  


~Eat as a side dish or main meatless meal.

~Use a different green vegetable of your choice.

~Add a splash of balsamic vinegar.

Enjoy as a side dish, or eat as a main meal!

Quick and Easy Homemade Guacamole

Eat your avocadoINGREDIENTS:
  • 3 medium ripe avocados
  • 1 small red pepper, finely diced (or tomato)
  • 1/2 sweet onion, finely chopped
  • Seasoned Salt Borsari Citrus Blend to taste (you can find it on Amazon or Whole Foods)
Seasoned Salt

1. Cut the avocados length-wise around the pit using a chefs knife. Remove the pit and scoop out the flesh; mash with a fork.

2. Mash in the remaining ingredients.

3. Enjoy!  Refrigerate leftovers immediately with plastic wrap so the guacamole doesn’t brown with exposure to air.

Veggies and Guac

Simple and Delicious Almond Oatmeal Cookies

Cookies with simple ingredients like this are simply delicious!


1/2 cup organic Almond Butter

1/2 cup organic brown sugar

1 egg

1 1/4 cups rolled oats

1/2 teaspoon baking soda



  1. Preheat oven to 350 F.
  2. Beat in a small bowl the almond butter and brown sugar until fluffy. Beat in egg.
  3. Add oats and baking soda to mixture, mix well.
  4. Line two baking sheets with parchment paper, or use a baking stone.
  5. Roll dough into two-inch balls, and press to flatten on the cookie sheet.
  6. Bake for 15 – 18 minutes or until cookies brown to your crispness liking.
  7. Cool cookies on a rack and store leftovers in an airtight container.

Five Spice Latte


Warm up this holiday season with a Five Spice Latte!

Share a warm cup of this spicy-sweet milk with someone you love this holiday season! Five Spice Powder combines cinnamon, fennel, cloves, star anise, and white pepper
Did you know that spices are beneficial to your health? Spices contain strong antioxidant properties, they are rich in vitamins and minerals.  Some spices are known to contain strong antibacterial properties and others boost the immune system. Some spices are also anti-inflammatory.
Hemp seeds contain all eight essential amino acids and all essential fatty acids.  Give your body a health “boost” this season with this powerful combination of healthy seeds and spices!



  • 1 T Five Spice Powder
  • 4-5 C filtered water
  • 1 C hemp seeds
  • 20 pitted dates

Preparation Steps

  1. Combine hemp seeds, filtered water, and dates in high-powered blender.
  2. Pour hemp milk into saucepan and add Five Spice Powder.
  3. Warm on medium-high heat, stirring occasionally.
  4. Enjoy~

(OPTION:  Use any type of milk you prefer.  Just add 1 T of the Five Spice Powder to 4-5 cups of your choice of milk and warm on the stovetop.)

Mac and Cheese


This dairy-free macaroni and cheese dish makes great leftovers on-the-go.

(Recipe from veganyumminess.com.)

Serves 4-5

This macaroni and cheese satisfies those hungry tummies AND you can feel good about incorporating those healthy veggies too!


  • 10 ounces macaroni noodles
  • 1 C peeled and diced yellow potatoes
  • 1/4 C peeled and diced carrots
  • 1/3 C chopped onion
  • 3/4 C water from the boiled vegetables
  • 1/2 C raw cashews
  • 1/4 C coconut milk
  • 2 T nutritional yeast flakes
  • 1 T lemon juice
  • 1 tsp salt (or more, to taste)
  • 1/4 tsp garlic powder
  • 1 pinch cayenne pepper
  • 1 pinch paprika

Preparation Steps

  1. Cook macaroni according to package directions. Drain, and set aside.
  2. Bring 2 cups of water to boil in a small saucepan and add the chopped potatoes, carrots, and onions. Cook for approximately 10 minutes, until soft.
  3. Remove the vegetables from the saucepan with a slotted spoon and place them directly into the food processor.
  4. Add 3/4 C of the cooking water and the rest of the ingredients and blend until smooth.
  5. Pour the sauce over the cooked macaroni and serve.

Rosemary Sweet Potato Stackers


These Rosemary Sweet Potato Stackers will melt in your mouth!

(Recipe from kimshealthyeats.com)

Serves 10

Wow your holiday guests this year with these unique and delicious potatoes! These stackers are EASY to prepare and require just a few ingredients.

I double the recipe because it’s impossible to eat just one or two of these!




  • 2 T butter (I use Earth Balance.)
  • 2 T coconut oil, melted
  • 2 T parmesan cheese, plus extra for garnish (I use parma! vegan parmesan.)
  • 1 tsp fresh Rosemary, chopped, plus extra for garnish
  • 5-6 large sweet potatoes
  • salt and pepper, to taste

NOTE: We use a Mandolin Slicer, purchased at Amazon, to quickly and efficiently slice our sweet potatoes. This affordable kitchen tool saves time and gives you close to perfect uniformly thin slices.


Mandolin Slicer to cut potatoes evenly and quickly.

Preparation Steps

  1. Preheat oven to 350 degrees and spray 12 muffin cups with nonstick spray.
  2. In a large bowl, whisk together butter, coconut oil, parmesan, chopped Rosemary, salt, and pepper.
  3. Slice your sweet potatoes in thin slices and toss in the bowl until evenly coated.
  4. Layer the potato slices in the muffin pan and fill each cup to the top.
  5. Bake at approximately 45-50 minutes, until the edges and tops are golden brown and the centers are tender.
  6. Let cool 5 minutes and carefully remove with a large spoon.
  7. Top with extra parmesan cheese and Rosemary and serve.



Spicy Black-Eyed Peas



  • 2 C black-eyed peas (canned or frozen)
  • 1 C water
  • 2T olive oil
  • 1 large onion, finely chopped
  • 1-14.5 oz. can diced tomatoes ( I use fire-roasted diced tomatoes by Muir Glen.)
  • 3 celery stalk, finely chopped
  • 5-8 cloves of garlic, crushed
  • 2 stems fresh thyme
  • 3 tsp ground cumin
  • 3 tsp cinnamon
  • 2 bay leaves
  • salt and pepper, to taste
  • pinch of red pepper flakes (optional)

Preparation Steps

  1. Saute onion and garlic in olive oil for approximately 2 minutes.
  2. Add the celery and spices and saute 2 more minutes until spices become fragrant.
  3. Add the remaining ingredients and bring to a boil. Reduce heat and simmer on low for 15-20 minutes. Stir occasionally and add water, as needed. (Remove thyme stems and bay leaves before serving.)



Greens! Luscious Greens!


A perfect complement to your holiday dinner.

These beautiful greens are easy to prepare with only 8 simple ingredients.

Spicy red pepper flakes bring out the glamour in these greens!

Collard greens are packed with healthy antioxidants and are a smart choice when incorporating a variety of leafy greens into your diet.

An added benefit ~ they smell delicious while cooking!


  • 1 T olive oil
  • 1/2 large onion, chopped
  • 1 tsp. red pepper flakes
  • 1 clove garlic, finely chopped
  • 1 lb. collard greens, rinsed and chopped (discard stem)
  • 3 c vegetable (or chicken) stock
  • salt and pepper, to taste

Preparation Steps

  1. Saute onion and garlic in olive oil, until softened.
  2. Add remaining ingredients and bring to a boil.
  3. Lower heat to simmer and cook until greens are just tender (approximately 40 minutes).

Star Pumpkin Pie

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Serve this spicy pumpkin pie with a warm cup of cider or coffee.

(This recipe is from therawtarian.com.)

This pumpkin pie is bursting with nutritious ingredients!  The crust is made from a combination of nuts, dates, and coconut.  The filling gets it creaminess from cashews. An assortment of earthy spices, including ground cloves, cinnamon, and allspice can be tasted in every bite.  Organic pumpkin and carrots round out the nutritious line-up.

Prepare this pie with a high-powered blender and a food processor, then freeze.  By freezing the pie, your precious oven space is free for even more delicious holiday dishes!

Crust Ingredients

  • 1.5 C nuts (I use a combination of macadamia, walnut, and pecans. I also soak the nuts overnight to aid in digestion.)
  • 1/2 C pitted dates
  • 1/4 C coconut ( I use Exotic Superfoods Raw Coconut Meat. The original recipe calls for shredded coconut.)

Filling Ingredients

  • 2 C cashews (I soak the nuts for two hours to aid in digestion.)
  • 1 C raw pumpkin
  • 1 C carrots
  • 1/2 C coconut oil
  • 1/2 C sweetener ( I use honey or Madhava Organic Raw Agave.)
  • 1/2 C water
  • 1 T vanilla
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp ground cloves


Preparation Steps

  1. Puree crust ingredients in food processor and press into pie plate or springform pan.
  2. Blend all filling ingredients in a high-powered blender.
  3. Pour into prepared crust and cover.
  4. Freeze at least 4 hours.




Vegetable Curry


(Recipe adapted from More-with-Less cookbook by Doris Janzen Longacre.)

Serves 5-6

This curry is an all-time family favorite at our house! It is a quick meal option on a busy day. Just pop your rice in a rice cooker and cook your curry.

Sweet warm Jasmine rice is a perfect complement to this savory curry.


  • 1 C chopped onion
  • 1 clove garlic, minced
  • 2 T olive oil
  • 1-2T curry powder
  • 1 tsp salt
  • dash pepper
  • 1/8 tsp each of cinnamon, ginger, and turmeric
  • 2 carrots, sliced
  • 1 14.5 oz. can fire-roasted chopped tomatoes
  • 2 potatoes, diced and unpeeled
  • 1 C frozen peas or green beans

Preparation Steps

  1. Saute the onion and garlic in olive oil until softened.
  2. Add the spices and cook approximately 1 minute until fragrant.
  3. Add the sliced carrots and cook 3-5 minutes.
  4. Add the remaining ingredients and cook covered on low until potatoes are softened. ( Add water, if needed.)
  5. Serve over a bed of rice.


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