Easy Savory Lentil-Oat Breakfast // Vegan // Oil-Free // Healthy // Delicious
2-1/2 c. water
1/3 c. red lentils
1/3 c. thick rolled oats
6 oz. greens
1/4 c. chopped onions
1 T. ground flax seeds
2 t. balsamic vinegar (or to taste)
1/2 t. garlic powder (or to taste)
1/4 t. mustard powder (or to taste)
Put water, lentils, oats, greens, onions, and garlic powder into the Instant Pot. Set for manual, 26 minutes. Natural release. When the pressure drops (or anytime after), stir in flax seeds, vinegar, and mustard powder. Enjoy!
From Fat & Sick to Feeling Great at 78 with Linda Middlesworth + Vegan Jam Thumbprint Cookie Recipe
5 DELICIOUS DINNER RECIPES to support your weight loss:
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MY LATEST BESTSELLING BOOK:
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Linda has been vegan for 34 years, beating her cancer, heart disease and obesity. She is the Organizer for the Sacramento Vegan Society now with 5,055 members and is active putting on vegan events, Go Healthy LIVE, Get Healthy Sacramento, Go Compassionate LIVE and Go Sustainable LIVE and events featuring doctors and and leaders in health, animal advocacy and climate change. She had a graphic design business, Graphic Side, for 25 years in Davis, CA. She is 78 years old. She is a VeganMentor health coach under veganmentor.com as well as a Food for Life Nutrition and Cooking Instructor, Physician’s Committee for Responsible Medicine, Dr. Neal Barnard. She is also the co-owner (with her son Darren Middlesworth) of v-dog.com, a vegan dog food business that she and her late husband, David, launched 16 years ago so dogs could benefit from a healthy, cruelty-free and environmentally friendly dog food. Linda is also a Personal Trainer, and an Aerobics Instructor for California Family Fitness. She remains an active animal rights activist for PETA, DXE, Sacramento Animal Rights, and Animal Save Movement.
Sacramento State University: B.A. German Language and Literature
Graduate Certification: Graphic Design, UC. Davis
Certified: Plant Nutrition, Cornell University, T. Colin Campbell, Ph.D.
Business: VeganMentor: veganmentor.com. Includes the 30- Day Vegan Health Watch Program.
Affiliate Member: American College of Lifestyle Medicine
Certified: Cancer Project: Food for Life Nutrition and Cooking Instructor, PCRM, Neal Barnard, M.D.
Certified: “The Starch Solution”, John McDougall, M.D.
Organizer: Sacramento Vegan Society/Sacramento Animal Rights/Sacramento Animal Save
Certified: Personal Trainer/Aerobic Instructor, AFAA. Teacher for California Family Fitness.
Owner: v-dog.com
Contact: Linda Middlesworth: veganmentor@gmail.com, or on website: veganmentor.com
Awards:
Animal Rights Work, In Defense of Animals
Plant Based Hero Award, Chef AJ and Charles Shrewsbury, Get Healthy LA
Hero to Animals Award for v-dog, PETA
Winner: Peta’s Sexiest Person Over 50
Outstanding Vegan Mentor, Social Compassion in Legislation
Awarded Video for Animal Compassion, Supreme Master
Linda’s Banana Oatmeal Cookies/Jam Thumbprint
with 3 Ingredients
4 ripe bananas
5 cups rolled oats (oatmeal)
Optional:
Add/use a thumbprint of fruit sweetened Jam (like Dalfour) or (BioNature) on top of each cookie.
Or use 1 cup vegan chocolate chips (like Zero Choc brand/order on Amazon)
Instructions
Preheat the oven to (375°F)
Get a bowl and mash the bananas until they’re mushy
Add the 5 cups oats and any of the optional ingredients
Stir until everything is nicely mixed
Put parchment paper on the tray so the cookies don’t stick. I use Silpat nonstick mats. To make the cookie shape just grab a handful. I make my cookies large (about 3.5 inches in diameter)
Add the jam thumbprint on top of each cookie (about 1 inch in diameter)
Bake in oven for about 40-42 minutes.
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VIDEO CHAPTERS:
00:00 Guest introduction and Linda's story
0:03:23 Slide show presentation - From Fat & Sick to Feeling Great at 78
0:21:28 Chef AJ and viewer Q & A plus details on Linda's upcoming conference
0:36:25 Cooking demo - Banana Oatmeal Cookies/Jam Thumbprint plus what Linda eats in a day
1:12:00 Final thoughts and show wrap
A Sugar-Free & Oil-Free CHRISTMAS FEAST | Chef AJ LIVE! with Vicki Brett-Gach
Vicki Brett-Gach is a sugar-free, oil-free Certified Personal Chef, Master-Certified Vegan Lifestyle Coach, and Plant-Based Culinary Instructor. She is a graduate of Dr. McDougall’s Starch Solution Certification program, and is Forks Over Knives Plant-Based Certified.
Join the Ann Arbor Vegan Kitchen mailing list to receive new recipes as soon as they are published, and to be among the first to hear details about her new upcoming cookbook!
Website and Blog:
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On the menu today…
Hearty Lentil Shepherd’s Pie
Roasted Butternut Squash and Onions
Simply Steamed Brussels Sprouts
Fresh Raw Cranberry Sauce
HEARTY LENTIL SHEPHERD’S PIE
Serves 12
¾ cup fresh bread crumbs (I make crumbs from Ezekiel bread)
6 large Yukon Gold potatoes, or 5 Yukon Gold and 1 large sweet potato
½ cup unsweetened soy milk (or more if needed)
kosher salt, to taste (optional)
coarsely ground black pepper, to taste
7 tablespoons vegetable broth, divided
1 large onion, minced
2 stalks celery, diced
6 ounces zucchini, diced
2 (15-ounce) cans of lentils, rinsed and drained
3 tablespoons red wine
1 tablespoon Bragg Liquid Aminos or soy sauce (or Coconut Aminos)
4 tablespoons prepared sugar free chili sauce (like Date Lady)
1 teaspoon cumin
dash of cayenne pepper or Cajun or Creole seasoning, to taste (optional)
8 ounces baby spinach, chopped
Instructions
Preheat oven to 400 degrees. Have ready two deep-dish pie pans OR one 9-inch x 13-inch baking pan. Scatter the breadcrumbs evenly over the bottom of the pan(s) and set aside.
Peel and chop the potatoes (and sweet potatoes, if using). Place in a large saucepan with enough water to cover. Bring potatoes to boil, reduce heat to simmer, cover the saucepan, and cook until tender. Drain and transfer potatoes to a large mixing bowl. Add soy milk, and salt and pepper to taste. Mash until fluffy. Set aside.
While the potatoes are cooking, heat 4 tablespoons broth in a large nonstick skillet. Add the onion and celery and sauté over medium heat until translucent, adding a bit of water if needed to prevent sticking. Add the zucchini and lentils, and bring to a gentle simmer.
Stir in the wine, remainder of the broth, Bragg Liquid Aminos, chili sauce, and seasonings. Cook gently for a few minutes, until zucchini is tender.
Add spinach to skillet, stirring in a little at a time, and cooking just until wilted. Remove from heat, taste, and adjust seasonings, including salt and pepper, to your liking.
Pour the lentil mixture into prepared pan(s), and then spread the mashed potatoes over the top. If using two pie plates, divide mixtures evenly between them.
Bake uncovered for 35 to 40 minutes, or until bubbling hot, and potatoes begin to turn golden brown and slightly crispy. Remove hot dish from oven, and allow to stand for five minutes. Serve hot.
ROASTED BUTTERNUT SQUASH AND ONIONS
Serves 6 to 8
1 ½ pounds butternut squash, chopped into ¾-inch cubes
1 large onion, diced
½ cup water (or more, if needed)
kosher salt, to taste (optional)
coarsely ground black pepper, to taste
dash of cayenne pepper or Cajun or Creole seasoning, to taste (optional)
garnish: fresh parsley or cilantro, minced (optional)
Instructions
Preheat oven to 400 degrees.
Place vegetables in a nonstick roasting pan, with ¼ cup water. Add the seasoning and combine well.
Roast uncovered for 20 minutes, then stir gently, and add remainder of water, as needed. Continue to roast for another 20 to 30 minutes, or until very tender.
Remove from oven, garnish if desired, and serve warm.
SIMPLY STEAMED BRUSSELS SPROUTS
Servings: 4 to 8
2 pounds Brussels sprouts
splash of balsamic vinegar or hot sauce (optional)
dash of ground red pepper flakes (optional)
sprinkle of smoked salt (optional)
Instructions
To prepare the Brussels sprouts, trim the ends and rinse them briefly in cool water. Slice each sprout in halves or quarters, to make them fairly uniform in size.
Add Brussels sprouts to a steaming basket, and carefully place over an inch or two of simmering water. Cover the pan and steam Brussels sprouts until they turn bright green and are just fork tender, around 7 minutes. Do not overcook.
Remove from heat. Season to taste with a splash of balsamic vinegar or hot sauce (optional), a dash of ground red pepper flakes (optional), or a sprinkle of smoked salt, and serve immediately.
FRESH RAW CRANBERRY SAUCE
Serves 8
1 12-ounce package fresh cranberries
2 apples, peeled, cored, and quartered
1 orange, peeled and quartered
2/3 cup dates, pits removed
Instructions
Rinse and towel-dry the cranberries.
Place the cranberries along with all other ingredients in a food processor bowl, and pulse together briefly until desired texture is achieved (somewhat diced, somewhat chunky).
Serve immediately at room temperature, or refrigerate to serve chilled.