Happy Herbivore Blog

Guest Blogger: Michelle

Posted by: Lindsay S. Nixon |

Category: Guests

Today we have a special guest post from Michelle, a high school student who is sure to inspire us! If she can make healthy eating happen on her schedule, there's hope for all of us!

Without further ado... Michelle!

I'm extremely excited to be a guest blogger on Happy Herbivore! Ever since the start of my freshman year in high school, I have been cooking all my own meals. (Even with my hectic extracurricular/homework schedule!)

I realized last summer that the food I was consuming (which was riddled with salt, refined sugar, artificial ingredients, unhealthy fats, butter and all vegetables came from a can) was going to affect me in the long term, so decided it was time I'd take control of my health.

Up until a few months ago, I was getting bored with the same old bland meatless meals I would eat at least once a day (if not more) and desperately needed some new ideas. I'm not vegan nor am I a vegetarian (but hoping to become one), and ever since I found this magical cookbook (The Happy Herbivore Cookbook!) in my local B&N, it's been love at first sight, and as a plus, I've found that I'm hardly missing meat at all. :)

Black Bean Brownies

Chocolate, bananas and black beans are three of my favorite foods and when I found there was a recipe that combined all three of them, I knew I just had to try it out. The result: absolute heaven. The batch pictured was my third time making the black bean brownies, but this time, I added coffee granules to create a chocolately-mocha-goodness! (Thanks for the suggestion in your cookbook, Lindsay!)

Mexican Stuffed Bell Peppers

As a born and raised native Texan, I've grown up with Tex-Mex and never really had a taste of true Mexican food. To fit what I currently had on hand, I modified the recipe by omitting the corn and serving over quinoa. (Please ignore the awkwardness of the picture; I had little space in which to take the picture.) The chilled quinoa helped to tone down the slight spiciness of the dish, which was refreshing on a scorching hot Texas summer day.

Hawaiian Chickpea Teriyaki 

I've got to admit; I'm obsessed with anything Pacific/Asian-inspired. Tofu and vegetable stir-fry is typically my go-to dish on busy nights when I'm not in the mood to cook much and/or I have so much homework, but wanted something different for a change. I love how quick and easy this recipe was to make! (not to mention how delicious it is!) I omitted the salsa and added sugar but it still turned out to be a great dish! I have made this numerous times, many of which I made for my anti-health food little brother and father and it has never failed to impress! 

Low Calorie Recipe Round Up

Posted by: Lindsay S. Nixon |

Category: Holiday

If you're looking for a low calorie dinner, check out the recipes below. They're all healthy, low fat, and low calorie but still delicious and filling!

Quick Black Bean Burgers-  109 calories per burger, serve on low-cal bun or even California style on lettuce…I even crumble these on top of salad!

BBQ Chop Wrap (pg. 91 in The Happy Herbivore Cookbook)- only 167 calories for a delicious, crisp wrap.

Curried Sweet Potato and Wild Rice Soup- Only 94 calories per serving, and perfect for winter!

Steak and Pepper Fajitas (p. 103) these are filling and at only 71 calories per fajita, you can have more than one without any “guilt."

Rainbow Thai Stir Fry-Only 200 calories for a full serving, you’d never know it with how many veggies you’re getting in this meal!

Buddha’s Delight (p. 116)- This dish is healthy, tasty, and a crowd pleaser and it’s only 179 calories per serving.

Fat-Free Vegan Sage Gravy Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

If you missed all the excitement yesterday, Amazon is shipping my new cookbook, Everyday Happy Herbivore, early! If you pre-ordered it, you should be getting it 11-28 or 11-29! 

The official release date is still 12-6 -- so that's the day you'll find it in stores and in epub format (i.e. Kindle, Nook) -- but I'm thrilled those who pre-ordered the book are getting it more than a week early! 

I'm also sharing another recipe from my new book on the blog today -- Sage Gravy, which is perfect for Thanksgiving! 

Sage Gravy - makes 1 1/2 cups

Good over greens, mashed potatoes, faux chicken---anything really. This is my latest go-to gravy.

1/2 cup vegetable broth

1/2 cup nondairy milk

1 tbsp rubbed sage (not powdered)

2 tbsp nutritional yeast

2 tbsp white whole wheat flour

1/4 tsp garlic powder (granulated)

1/4 tsp onion powder (granulated)

1/4 tsp liquid smoke

dash paprika

1 lemon wedge (juice of)

pinch salt

black or white pepper

Whisk all ingredients together in a medium pot, taking care to rub the sage between your fingers to break it down into smaller bits, especially if your brand is a little rustic with bigger leaves and stick pieces (pull out those sticks if you can). Squeeze the juice out of your lemon wedge completely, and discard the rind. Bring gravy to near boil over high heat but just before it boils, immediately turn off the heat and remove the pot to a non-hot burner, stirring it. Taste, adding black or white pepper and salt as desired.

Chef's Note: Brown rice flour may be substituted for a gluten-free option. 

Per Serving (1/4 cup): 29 Calories, 0.3g Fat, 4.7g Carbohydrates, 1.2g Fiber, 1.2g Sugar, 2.6g Protein