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  • Home
  • Contact Us
    • Fees
    • Request an Appointment
    • Write a Review
  • Meet Us
    • About Dr. Nancy
  • Videos
  • Resources
    • Online Resources
    • Health Concerns
    • FAQ's
    • Sustainability
  • Success Stories
  • Recipes
    • Holiday Recipes
    • Snacks
    • Drinks
    • Breakfast
    • Entrees
    • Sides
    • Desserts
Click the links below to find many healthy Vegan and Gluten Free dishes
The Simple Veganista

Veggie Burgers   
Fabulous Vegan Soups    
The Ultimate Veggie Sandwich    
Butternut Squash Vegan Buddha Bowl      
Red Lentil Soup                
ZUCCHINI SPAGHETTI WITH LENTIL MARINARA
Ultimate Vegetarian Chili
Crispy Falafel


Salads with lots of different veggies, left overs, beans, chickpeas, potatoes, rice, etc, are always a great meal choice. Here are some simple, dressing you can make in a blender.
Salad Dressings

Mango Tomato Dressing
  • 1 cup mango 
  • 1 cup cherry tomato or diced tomato 
  • 1/2 cup orange juice 
  • Juice of 1 lime 
  • 1/2 cup cilantro 
  • 1 green onion 
  • 1/4 jalapeño (optional)

 Creamy Tahini Ginger
  • 1 tbsp tahini
  • 1 small peeled and chopped zucchini
  • Juice of 1 lemon
  • 2 cloves of garlic
  • 2 dates
  • 1 inch piece of ginger

​
Avocado Basil
  • 1/2 avocado
  • 1 cup spinach
  • 1/2 cup orange juice
  • 1/2 cup basil

​


Almond Butter & Thyme
  • 2 tbsp almond butter
  • 2 dates
  • 1/2 lemon
  • 2 cloves of garlic
  • 1 tsp thyme
  • water to blend if needed
For all dressings, place ingredients in a blender and blend until smooth. Pour over salad or steamed vegetables, or use as a dip for vegetable. 

Basic dressing you can mix in a jar: Equal parts Olive Oil & Vinegar of your choice + a bit mustard and/or honey (keeps the oil & vinegar mixed) - spice to taste with salt, pepper and/or herbs. 
​
Other Dressing Options: Tahini, Guacamole, Cashew Creme

​Simple Salad with Topping Ideas:
  • Lettuce (romaine, red/green leaf, butter lettuce ,etc)
  • Cucumber 
  • Tomato
  • Red Onion
  • Kalamata Olives
  • Parsley, Cilantro, Herbs
  • Purple Cabbage
  • Avocados  
  • Peppers
  • Radishes
  • Fruit

Easy Dressing;:
  • Olive    Oil
  • Balsamic Vinegar
  • Mustard
Pour all three ingredients into a container that can seal and shake well.  


Stir Fry

Ingredients:
  • Quinoa, Rice Noodles, or Rice
  • Vegetables options
    • ​​​​​​​​Mushrooms
    • Kale
    • Onions/leeks
    • Zucchini
    • etc. 
  • Sesame Seed Oil/Olive Oil/Avocado Oil
  • Minced Garlic
  • Sea Salt
  • Ginger
  • Sesame Seeds

Make your grain of choice
Cook your vegetables on a separate pan (add more vegetables if you like)
​Drizzle some Oil (Olive and Avocado oil are good choices) on our vegetables
Season your vegetable with Ginger, Salt,  Garlic, or any other spiced you like. 
Optional: Small portion of quality protein
Homemade Pizza

Simple Mills Pizza Crust  or  Namaste Foods Gluten Free Pizza Crust Mix
Follow Directions on Box (will need Olive Oil,  Apple Cider Vinegar, and Water)

Marinara Sauce
Non Dairy Cheese or Cashew Cheese

   Ingredients
  • 1   generous cup raw cashews   soaked in water for at least 1 hour
  • 2   tablespoons  Nutritional Yeast
  • 2   tablespoons   freshly squeezed lemon juice
  • 1/4    teaspoon   garlic powder   for stronger garlicky flavor, use 3/4 teaspoon garlic powder or 1 crushed garlic clove instead
  • 1/2    teaspoon    salt   more as needed
  • 1/4   teaspoon freshly ground black pepper
  • 1/4   cup   water    more as needed

Any  topping as desired 

Millet Flatbread

Ingredients:
2 cups millet flour
2 cups water
1 tablespoon garlic, minced
1 teaspoon coconut oil
1 pinch sea salt

Directions:

Bring two cups of water to boil in a shallow saucepan. Add the millet flour. Do not stir. Allow the water to continue at a low boil for 2 minutes. Then add the garlic and the salt. Remove from heat and mix until combined. The dough formed will feel dry to touch. Pour the dough into a bowl and set aside until cool enough to touch.

Form dough into small balls about 2 inches in diameter. Place ball between two pieces of smooth plastic and roll flat. Using a small circular bowl or cup as a pattern, cut an even circle of dough around the outside of the bowl. Set the round aside and repeat.

In a large saucepan, heat one teaspoon of coconut oil to thoroughly coat the bottom of the pan. Place tortillas closely but not overlapping in the pan. Flip every two minutes until golden brown and freckled on both sides. Continue until all the flatbreads are toasted.

Makes 10-12 Flatbreads

​
Optional topping for Flatbread 
Sweet Potato & Mushroom

Ingredients:

1 cup diced onion
1 cup diced sweet potato
1 cup sliced mushrooms 
½ tablespoon sage
½ tablespoon rosemary
½ tablespoon poultry seasoning
2 cups finely chopped kale
½ cup coconut milk

Directions:

In a small pan, heat ½ cup of water to a simmer. Add 1 cup of diced onion and sauté until fragrant and translucent. Add water as needed to prevent sticking. Add the sweet potato and continue to cook for approximately 5 minutes until just cooked through. Continue adding water as needed. When sweet potatoes are just done, add the mushrooms, herbs, kale and coconut milk. Stir until well combined and all of the vegetables are tender. Remove from heat and serve atop millet flatbread. Top with an extra splash of coconut milk if desired.

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