You might be vegan if…

I  made the mistake of going grocery shopping and being hungry so when I saw the Brussels sprouts looking good, I ended up grabbing 2 pounds worth of them ! It sort of felt like the one of the first real moments where I thought “Oh boy, I know I’m vegan when I wanna eat and the Brussels sprouts are what I get a hankering for !”

Changing Our Eating

Hey everybody, hope your day’s been going well. As you may or  may not have guessed based off some of our recent recipes, we’ve decided to switch to plant-based eating. My (Lisa) dad has an increasing amount of health problems and it scares mommy to think of us developing the same problems. We’ve told my dad we’re not consuming anymore animal products and he was not happy about that ! He loves his meat and cheese and so do we but we love our health even more ! So with what all we’ve heard about plant-based diets, we’re hoping to not go down the same route as my dad and maybe decrease some chronic aches and pains that we do have. We don’t hold out much hope of things getting much better for my dad because he’s very much set in his ways. His nose wrinkles up when he hears the two words “vegetarian” or “vegan”. We have tried to fix healthier things for him along with having fruit for him to snack on. We know that he gets himself things to eat outside the house and he barely touches the fruit. We’ve tried and now it’s up to him. We have tried to cook healthier but after seeing so much food go to waste, we went back to fixing him the foods he likes. Mommy and I have to look out for our own health and it’s up to my dad to make his own decisions concerning his health. We’re going to post everything we make whether it’s delicious or not to us for two reasons, 1.) something we don’t like could sound scrumptious to you and 2.), some people hear “plant-based food” and all they think of are salads. We want to prove there’s way more than just salads to eat should you choose to switch to plant-based eating yourself.

Take care everybody !

Smoky Ranch Dip

Ingredients

  • 1 (1-oz.) envelope Ranch dressing mix (we used Hidden Valley)
  • 1 ½ cups light sour cream (we used regular sour cream)
  • 2 tsp. finely chopped canned chipotle peppers in adobo sauce
  • 1 tsp. adobo sauce from can
  • Potato chips, assorted vegetables (we used Ruffles original chips)

Directions

  1. Take a bowl or container out and mix the first 4 ingredients together in it. Cover the bowl and let it sit in the refrigerator for 30 minutes. Serve with the chips and/or vegetables.

We thought this was a good-tasting dish. While this is tasty we didn’t taste the chipotle nearly as much as we wanted to, so we’ll definitely increase the chipotles next time. We’re curious to see if the flavors get stronger after sitting in the fridge for a couple of days.

We found this recipe in a Southern Living magazine.

We weren’t paid in any form to promote Hidden Valley, Ruffles or Southern Living.

Take care everybody !

Creamy Sausage-Mushroom Rigatoni

Ingredients

  • 1 pkg. (16 oz.) rigatoni (we used rotelli pasta)
  • 1 lb. bulk Italian sausage (we used Hot Italian sausage)
  • 2 tsp. butter (we used salted butter)
  • 1 lb. sliced fresh mushrooms (we used baby bella mushrooms)
  • 2 garlic cloves, minced
  • ½ tsp. salt (we used kosher salt)
  • ¼ tsp. pepper (we used freshly ground black pepper)
  • 2 cups heavy whipping cream
  • Minced fresh parsley, optional (we didn’t use it)

Directions

  1. Cook the pasta based off the directions that are on the package they came in.
  2. While the pasta’s cooking, take a large skillet out and add the sausage to it, setting the heat to medium. Let the sausage cook for 4 to 6 minutes or until fully cooked, breaking it up into bite-size pieces during that time. Drain off any grease that’s in the skillet and put the sausage on a plate for the time being.
  3. Using the skillet you cooked the sausage in, add the butter to it, leaving the heat at medium. Once the butter’s melted, add in the mushrooms, garlic, salt and pepper. Put a lid on the skillet and let it all cook for 4 minutes, stirring once in a while. Take the lid off the skillet and stirring continuously, let it cook for an additional 2 to 3 minutes or however long it takes for the water to evaporate and the mushrooms to get tender.
  4. Stir the heavy whipping cream into the skillet and wait for boiling to occur. Once boiling, turn the heat down and let it cook for 8 to 10 minutes or until the sauce looks like it’s thickened up a little (10 minutes did it for us). Add the sausage back into the skillet, stirring to combine and let it cook just long enough for the sausage to get heated through. Drain the pasta and serve the sauce over it, topping it with the parsley (if you’re using it).
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This recipe came from Taste of Home.

We weren’t paid in any form to promote Taste of Home.

Take care everybody !