by admin | Jan 18, 2026 | Food & Health
This is comfort in a bowl—warmth from the tomato base, heartiness from the toppings, and a refreshing veggie juice to cut through it all. Perfect for those cold winter evenings when you want something satisfying without a lot of fuss.
The Soup Base
Campbell’s Tomato Soup (1 can) Prepare according to package directions—usually one can of water or milk, heated on the stovetop or in the microwave until steaming.
The Hearty Topping
While your soup heats, warm these components together in a pan:
- 3 vegan meatballs (pre-cooked)
- 1/2 cup cold leftover sushi rice
- 1 cup french-cut green beans
- A few spoonfuls of spaghetti sauce (enough to coat everything)
Stir everything together over medium heat for about 5 minutes until warmed through. The spaghetti sauce ties it all together and adds extra tomato depth.
Assembly
Pour your hot Campbell’s soup into a deep bowl. Spoon the meatball-rice-bean mixture right on top. Finish with a generous sprinkle of shredded vegan cheddar cheese—it’ll melt slightly from the heat.
The Drink
Serve alongside a glass of carrot-ginger-turmeric juice. The bright, zingy flavors wake up your palate between spoonfuls of rich, savory soup.
The Wind-Down
After your meal, brew a cup of chamomile tea and sip it slowly while you relax. Chamomile is gentle on your digestive system and helps everything settle smoothly—the perfect way to ease into the rest of your evening. It’s your body’s chance to fully absorb all that nourishment while you unwind.
by admin | Jan 9, 2026 | Food & Health, Lifestyle & Work
This is one of those quietly amazing snacks—simple, a little indulgent, and perfectly balanced. Light crunch, creamy center, and just enough nuttiness to keep it grounded.
Ingredients
- 1 plain rice cake
- 1–2 teaspoons sweetened condensed coconut milk (vegan)
- 1–2 tablespoons coconut whipped cream (vegan)
- Pistachio halva, finely crumbled
Optional swaps (if you don’t have halva):
- Roasted pistachios or almonds, finely chopped
- Lightly caramelized roasted nuts (almonds, cashews, or pecans work beautifully)
- Toasted sesame seeds mixed with a pinch of salt
Instructions
- Create the center
Gently press a small indentation into the middle of the rice cake using your thumb or the back of a spoon.
- Add the sweetness
Spoon the condensed coconut milk into the center. A little goes a long way—this is your rich, creamy base.
- Top with whipped cream
Add a soft dollop of coconut whipped cream on top. Don’t overdo it; you want lightness, not overload.
- Finish with crunch
Sprinkle with crumbled pistachio halva.
If substituting, use something nutty and slightly savory to balance the sweetness—this is key.
Why It Works
- The rice cake keeps everything light and crisp
- The condensed coconut milk brings deep, caramel-like sweetness
- The whipped cream softens and rounds it out
- The nutty topping prevents it from becoming too sweet
Serving Notes
- Perfect as a midday treat, cozy dessert bite, or “I want something sweet but not heavy” moment
- Best eaten immediately for max crunch
- Pairs beautifully with tea or coffee ☕🌿
Simple. Thoughtful. Unexpectedly delicious.
Enjoy 🙏
by admin | Jan 4, 2026 | Food & Health
Vegan Custard with Tapioca Starch
Ingredients
Yield: 2 servings
- 1 egg substitute (equivalent to 1 egg)
- 4 tablespoons cane sugar
- 1 tablespoon tapioca starch
- 1 pinch of salt
- 1 cup unsweetened soy or cashew milk (cashew milk will make it a bit thicker)
- 1 pinch of non-alcoholic vanilla extract
- Fresh fruit for serving (optional)
- Cinnamon powder to taste (optional)
Instructions
- In a saucepan, add the egg substitute, sugar, and salt. Whisk until the sugar dissolves.
- Add the tapioca starch and 1/4 of the milk. Whisk this until the starch dissolves, and then add the remainder of the milk.
- Place the pan on medium heat and whisk, making sure it does not boil, until the custard becomes thick enough to cover the back of a spoon. This may take up to 10 minutes.
- Immediately remove the pan from the heat, and while still whisking, add the pinch of vanilla extract and whisk some more. You’ll see it reach the consistency you like.
- Serve, maybe with fresh fruit, and add cinnamon powder to taste. Not too much or it will become overpowering.
Notes
- Using cashew milk will create a thicker, creamier custard
- The custard will continue to thicken as it cools
- Store covered in the refrigerator for up to 3 days
by admin | Aug 24, 2025 | Food & Health
Ingredients:
- 2 cups rolled oats
- 1/3 cup maple syrup
- 1 ripe banana
Instructions:
- Prepare Pan:
- Heat a non-stick pan over medium heat.
- Combine Oats and Syrup:
- Add the rolled oats and maple syrup to the pan.
- Mash Banana:
- While the oats are heating, peel and mash the ripe banana in a bowl.
- Mix and Cook:
- Stir the mashed banana into the oats and syrup mixture.
- Continue to cook on medium-high heat, stirring occasionally, until the mixture starts to clump together and becomes golden brown.
- Serve and Store:
- Remove from heat and let cool slightly. Serve alone or with your choice of milk.
- Store leftovers in a glass container in the refrigerator for up to 2 weeks.
Notes:
- For a healthy option, try it with coconut milk, which complements the flavor well.
Enjoy your homemade banana cereal!
by admin | Aug 24, 2025 | Food & Health
Ingredients:
For the Refried Black Beans:
- 1 can of organic black beans, drained and rinsed
- ½ teaspoon Himalayan salt (or to taste)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 tablespoon olive oil or butter (for frying)
For the Guacamole:
- 1 Haas avocado, peeled and mashed
- ¼ orange bell pepper, finely diced
- ¼ teaspoon black pepper powder
- ¼ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon fresh lime juice (optional for extra flavor)
For the Topping:
- 2 slices of American cheese
- 2 tablespoons green salsa sauce
For the Base:
Instructions:
- Prepare the Refried Black Beans:
- In a skillet, heat the olive oil or butter over medium heat.
- Add the drained and rinsed black beans to the skillet.
- Stir in the Himalayan salt, onion powder, garlic powder, and oregano.
- Cook for about 5-7 minutes, stirring occasionally.
- Once the beans are warmed, mash them with a fork or potato masher until you achieve a smooth consistency with some texture.
- Continue cooking for another 2-3 minutes, allowing the beans to fry slightly.
- Make the Guacamole:
- In a small bowl, mash the avocado until smooth.
- Stir in the finely diced orange bell pepper, black pepper powder, red pepper flakes, and lime juice (if using). Mix until well combined.
- Assemble the Dish:
- Spread a generous layer of the refried black beans onto each light rye cracker.
- Place a slice of American cheese on top of the beans. Microwave for 10-15 seconds, just until the cheese melts.
- Add a spoonful of guacamole on top of the melted cheese.
- Drizzle the green salsa sauce over the guacamole.
- Serve:
- Enjoy this flavorful snack or light meal with a refreshing beverage!
This recipe combines creamy guacamole with the savory refried black beans and melted cheese for a delicious bite on rye crackers. If you are not vegan, consider a sunny-side-up egg underneath the cheese! It would be delicious! Enjoy!
by admin | Aug 24, 2025 | Food & Health
Ingredients:
- 1 package Thai rice ramen noodles
- 1 block (8 oz) firm tofu, hand-broken into bite-sized pieces
- 1 tablespoon sesame oil
- ½ teaspoon Himalayan salt (or to taste)
- 2 cups kale, chopped
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 2 tablespoons light sodium soy sauce
- Optional toppings: sesame seeds, sliced green onions, chili flakes
Instructions:
- Prepare the Noodles:
- Cook the Thai rice ramen according to the package instructions. Drain and set aside.
- Prepare the Tofu:
- Take the block of firm tofu and gently break it apart by hand into bite-sized pieces.
- Heat the sesame oil in a large skillet over medium heat.
- Add the hand-broken tofu to the skillet and season with Himalayan salt.
- Cook for 5-7 minutes, stirring occasionally, until the tofu is golden brown and crispy on the edges. Remove from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the chopped kale and green beans.
- Sauté for 4-5 minutes until the vegetables are tender but still crisp.
- Add a pinch of Himalayan salt to season the vegetables.
- Combine and Serve:
- Add the cooked Thai rice ramen and tofu back into the skillet with the kale and green beans.
- Pour the light sodium soy sauce over the mixture and toss everything together until well combined and heated through.
- Garnish and Enjoy:
- Serve the Thai rice ramen topped with optional sesame seeds, green onions, or chili flakes for extra flavor.
Using hand-broken tofu gives the dish a different texture, with some crispy and softer bits, making it even more satisfying! Enjoy!
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