Good morning and happy Friday to you!
Dr. Greger DVD Giveaway Winner:
The randomly selected winner was Stacy L. who said:
“Thanks for another great Giveaway, Carrie! I watched “Fibromyalgia vs. Vegetarian & Raw Vegan Diets”. I work at an Internal Medicine practice and we are striving to implement a Whole Foods Plant Based diet for our patients. We continue to see increasing numbers of patients come to our practice who have been diagnosed with fibromyalgia, so I am in great need of further information on this.”
You probably know this, but you can watch every single video from Dr. Greger for free on the website. I think it is one of the best scientifically-backed resources on nutrition out there and I refer to it at least several times a week. If you are interested in a particular topic, then you can even search for that term and see if there are related videos.
“Cheezy” Roasted Tomatoes:
I’ve been trying some new cooking techniques I learned in the cooking class I took last weekend with Chef Bravo. In particular, since I am not consuming any oils during the Spring 2013 Healthy Vegan Challenge, then I have been experimenting with roasting techniques since that is one of my favorite ways to prepare vegetables. I made some roasted tomatoes yesterday that were fabulous. I know it’s not exactly tomato season, but I found some hydroponic ones at Costco that were grown without pesticides and looked really red and delicious.
I started by slicing them in half and placing them on a parchment-lined baking sheet with the cut side up:
I then sprinkled some nutritional yeast and dried oregano on top of each one:
Here’s the recipe:
“Cheezy” Roasted Tomatoes
10-12 medium tomatoes
2 tablespoons nutritional yeast
1 tablespoon dried oregano
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and slice the tomatoes in half, keeping a top half and a bottom half. Place the tomato slices on the baking sheet with the cut side up and sprinkle each slice with nutritional yeast and dried oregano. Bake for 25 minutes or until the tops have started to brown slightly.
I think this might be my first appetizer recipe ever, you can tell how much entertaining I do.
Healthy Vegan Fridays:
Yay, it’s Friday, which means among other things that it’s time for Healthy Vegan Friday, the recipe link-up party.
The top most clicked-up recipes from last week were:
1. Peanut Butter Chocolate Chip Muffins from Erin @ Sift, Stir & Savour:
2. Chickpea Coconut Curry from Kimmy @ Rock My Vegan Socks:
3. Great Grains: Buckwheat from My Sister’s Pantry.
Congrats, ladies, and thank you for your fantastic submissions!
My favorites were these:
1. Healthiest Weeknight Dinner – Butternut Squash Black Bean Burritos from One Small Vegan:
2. Most Tempting Ethnic Dish – Caribbean Rice & Beans from Dancing Carrots:
3. Most Tempting Smoothie – Healthy Carrot Cake Smoothie from Green Thickies:
Thank you to everyone who participated and please link up your favorite healthy vegan recipe at the end of this post.
I hope you aren’t tired of giveaways, because I’ll be back with two more next week. Have a healthy, happy weekend and I’ll see you Monday. In the meantime, don’t forget to download your copy of Vegan Delish, my recipe app featuring 80 of my favorite easy, whole food recipes. The app is available for all Apple hand-held devices. You can learn more about it here.