Recipe Blog — AngieReneeHartman

This recipe came to me in one of my dreams and maybe because I’m so in tune with this book that I’m reading, “Eat to Beat Disease” and it really has me thinking about each one of these foods and how to heal the body.

First I started dreaming of a walnut pesto, which I’ve had and tried various versions, but then I wanted to take it a step further and luckily I had a beautiful eggplant just sitting in my fridge just waiting to be eaten. So I decided to enlist the eggplant as my main course and essentially, plate for this pesto creation.

How do walnuts help fight disease?

Finding ways to kill cancer stem cells have been longstanding cancer research. Dr. Li has published numerous studies and one by Soul National University where walnut extract was studied for its ability to kill cancer stem cells. Quite a feat!

Kale & White Bean Burger

I was pleasantly surprised because the texture was absolutely perfect and the taste was spot on! One of the trickiest things about making veggie burgers is getting the texture just right and its a fine balance especially when you are using a lot of veggies and beans that have a water base. However, I this was a great combo and I know you’re going to love it!

Vegan Cashew Kale Pesto (GF)

If you’ve ever tried this delight from Trader Joe’s and you’re like me you’re wondering why you are buying and it and not making it? If you don’t have a Trader Joe’s and are like, what are you talking about, then here’s your ticket to one of the best pesto’s I’ve ever tried that’s vegan and FULL of flavor!

Creamy Mashed Cauliflower (V) (GF) & Roasted Scallops

This creamy delectable creamy cauliflower mash is very much fluffy and creamy like the good ole’ mash potatoes I used to eat back in the day in Michigan! It brought back all of those feelings as a kid wanting to slather those things in butter and I could practically eat 2-3 servings of nothing but mashed potatoes and leave all the other food behind. It was a huge hit at our house growing up.

You can take the girl out of the Midwest, but you cant take the Midwest out of the girl!

I did my best to recreate these in the most creamy and delectable way I could to emulate the joy I had eating those mashed potatoes as a kid.

Italian Turkey Crockpot Meatballs

I know this site is usually dedicated for more vegetarian friendly foods, however I do make these for the two non-vegetarians in my household - my hubby and 18 month old daughter. They both LOVE these and I make them quite frequently. So while I hesitated posting to keep this site very vegan/vegetarian/flexitarian friendly, I do like to add foods that I DO actually make for others and this is one of them.

UPDATED: Green Muffins (GF)

I have loved making these variations as a way to give my daughter a way to eat veggies on the go and for myself! While I love the pouches with veggies, these are a great way to snack on the go and get in your veggies!

My daughter started eating them when she was about 8 months old and now at 18 months loves them. I keep trying new recipes and I have really loved this one as its minimal sugar and LOTS of greens.

The process of getting the greens is a bit intensive, but if you make a double batch and freeze them its more than worth it! I love to keep these in the fridge or freezer and pop them in my bag or her lunch bag on day’s when we are running around like crazy people.

Artichoke Turmeric Hummus (V, GF)

We eat a lot of hummus in our household and my husband recently told me store bought hummus keeps him up at night and makes him bloated. Although I like homemade hummus many times I just find it easier to buy it! I mean its right there, so easy! However, I don’t like all of the preservatives and the sugar! Regardless of how clean the hummus you find at the store, its still processed, has preservatives AND contains sugar. Hence the reason why my husband is so sensitive to it! And why I should be making it for our family.

I’ve made so many varieties over the years and I decided to start tracking them and putting them here for all of you!

Vegan Crockpot Chili - Variation 2 (GF) (V)

This one is one of my favorites in the winter time and its super hearty, filled with fibrous beans and legumes and keeps me satisfied for hours! Not only that, I make a huge crock pot full and I have lunch and dinner for a couple of days for myself, my husband and my child!

Leftover Series: Collard Quinoa Seitan Wraps (V, GF)

Every week, on Thursday’s I started doing this LIVE Facebook video where I would take all of my leftovers from my fridge and re-create or create something new with it all together. It’s become a fun project and my Facebook friends seem to really be a fan of it. So, in honor of that I think I’ll make this a regular weekly thing as long as I’m at home….shoot who knows where I’ll be and may want to reinvent something!

So this week I had a lot of leftovers because we were crazed this week and only had a couple meals at home. Here’s a list of my leftovers (some of which were not used)

Collard Greens
Onion
Garlic Cloves
Spinach
Purple Cabbage
Carrots
Mushrooms

Super Easy Vegan Crockpot Chili

A delicious and VERY simple preparation for one of the most amazing vegan chili’s I’ve done so far! Beyond easy and really is a way to use up all of your remaining veggies for the week in a very large way! All you do is rinse, chop and dump! That simple! You do need a few basics in your kitchen but I’ll take you through how to prepare for that and what staple pieces I keep in my kitchen at all times.

I’ve included my Facebook LIVE video here as well to take you through in greater detail and included the full recipe in this post! I hope you enjoy! Please follow me on Facebook or Instagram for more LIVE recipes to come!

Fudgy GF Chocolate Chip Cookies

It’s all about the fudginess of the cookies. I mean who doesn’t like a half cooked cookie with the doughy center? Come on! The absolute dream cookie! Am I right?!? The trick is the consistency in the beginning. This is where you really want to pay attention to the amount of almond milk. You may want to add more if needed. The batter should be fudgy and sticky. Not runny. Not dry. Fuggy. That’s exactly how your cookies will turn out so pay attention here!

Simple Creamy Broccoli "Cheese" Soup (V, GF)

This particular dish I set out to do a Broccoli “Cheese” Pasta for my baby and family and I had zero time that day as I was teaching all day. I threw everything into the crock pot and let it cook until I go back. Originally I had planned it to cook for about 2-3 hours but it ended up for cooking for more like 4. So what I came home to was virtually a soup at that point. Good news it was SUUUPPPEEER creamy and really tasted like soup!

A few nutrition facts about what I used. I used a chickpea pasta which is here and it is packed and it looks and tastes like pasta if you’ve never tried it! Gluten Free, Vegan, simple ingredients and protein packed (25 G for 4 oz cooked pasta)! 4 Servings in a box and that is pretty much what the total recipe below makes up.

PB & Chocolate Collagen Granola

When a peanut butter and chocolate craving strikes you better submit because sometimes your body just needs chocolate and peanut butter.

The past couple of week’s I’ve been so off of my normal routine, my hubby has been gone for almost a week, my daughter and I have gotten sick and I’ve been just feeling down, sluggish and had major cravings! While this is my variation of a healthy pb & chocolate craving by no means do I never cave! I mean, I indulged in ice cream last night and regular chocolate over the weekend so there’s that. However, trying to stay on track yet also satisfy my sweet tooth this was a great options!

Creamy Butternut Squash Soup (V, GF)

When I set out to make this I had no idea what I was making - as usual! However, the creamy consistency and the flavor is just bursting out of the bowl! I can’t even take it!

All I’ve been craving is soups lately! It’s crazy how fall makes you immediately transition to more earthy and warm foods! Based on Ayurvedic lifestyle I am a Pitta and for fall I should be having seasonal harvested foods like apples and pears for cooling energy.

Loaded Veggie Lasagna (GF)

started making veggie lasagna probably 6 years ago when I really started eating plant based and incorporating all the veggies I could into my diet. From that initial lasagna to the current one I’ve gone through several variations and the best thing about it is you can play with it and try seasonal veggies and add noodles, keep them out, anything goes here.

Whether you’re making this for yourself or your kids you’ll find that tastes vary and depending on what veggies you like or what veggies your kids will eat, just keep mixing it up and trying new things.

Easy Maple Walnut Granola with Blueberry Sauce

This is not only simple and you can do it in the crock pot or in the oven. I always prefer the crock pot because its low maintenance for me. However, feel free to use the oven and place on a baking sheet.

I love this combo because I’m always looking for a bit more flavor in my yogurt and I love jam but with the sugar content I’m hesitant to use it so I made this little blueberry syrup as an alternative and all l can say is….. GAME CHANGER! I really added so much to the dish without all the sugar!

Gut Healthy Rainbow Chickpea Salad

As I dive more and more into gut health and we establish its importance to your overall health I’ll take time to write out my own recipes and creations that I’ve come up with in order to combat an ever-changing gut microbes. I know that seems extreme and sounds like a long crazy word but as I dive into this you’ll begin to see the importance and what foods can not only heal the gut but along with it heal any ailments you may be dealing with currently.

I have many favorites and I continue to develop more and more recipes that help maintain and develop a healthy gut for me and my family along with all of you! This recipe has so much flavor and is so easy to prepare. 100% vegan. 100% Gluten Free. 100% whole food.

Paleo Pumpkin Cheesecake (V,GF)

When I set out for this little experiment I really had no idea what the result would be - like most things I make. However, this one in particular I was hoping and praying as I went along my baking way! A few things about this recipes. Yes, its pumpkin, of course its almost OCTOBER! Second, it contains no gluten, has low glycemic index and can also be vegan. However, this particular recipe I did use eggs so therefore NOT vegan. An easy swap and you can make it vegan by using flax eggs.

One thing about my site is every single recipe is healthy! All of them I use natural sugars if I’m baking and I always use a grain substitute like chickpea flour, tapioca starch, almond flour, coconut flour and etc.

Apple Cinnamon Granola with Comparisons to Store Bought!

I absolutely love making my own granola! I did a presentation last week on healthy snacks on-the-go and I wasn’t surprised at all to see the amount of sugar found in these little healthy gems! This one is actually one of the many reasons why I started making my own because I always got a sugar high and before I knew it polished off an entire bag! This defeats the purpose of granola in the first place!

First, let’s discuss the granola that’s out there. It comes in many forms and you can really buy so many varieties its ridiculous. This is a highly saturated market from gluten free, to paleo, to grain free, to nut free, to really anything you want. Marketing is all about labels and you absolutely have to look at the ingredients and nut trust labels.

Spinach Artichoke Quinoa Salad

Looking to add some bulk to your salads? I find salads to be very unsatisfying and frankly I don’t opt for them often for that reason! I like to add some whole grains and fats to my salads and this is a great way to do that to keep things interesting, and filling!

With salads I don’t usually feel sustained energy and you may feel that way too if you are constantly running all day long! I always feel like I have energy longer and can maintain when I’m having a hearty lunch. By hearty I mean adding in some fats and whole grains.