Whitney in the Kitchen: Vegetarian Tortilla Soup
Whitney in the Kitchen: Vegetarian Tortilla Soup
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Join Whitney for her first 'Whitney in the Kitchen' video, our new segment to What Wegan Did Next!
Whitney's always loved food, and watches the Food Network daily. She's finally decided to start taking her passion and sharing it with you all. This was definitely more challenging than we thought it would be, please be nice!
Whitney's from the South (Kentucky/ Tennessee) and has grown up loving BBQ food, and spicy food. Since marrying a vegetarian she now eats vegetarian food 80% of the time and has come to love it... but you can't stop the girl loving BBQ meat as soon as she lands in the South!
Vegetarian Torilla Soup:
Adapted
Tequila crema: taken from
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Egg and Cheese Baked Potatoes | Good Chef Bad Chef S10 E17
Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Looking for a new way to spruce up veggies? Or maybe you can’t say no to anything with bacon and cheese. Whether it’s nutrition or decadence you’re after, there’s something for everyone on Good Chef Bad Chef!
Operationalizing Low Carbohydrate Diets, An MCT2D 2023 Learning Community Webinar
March 2023, led by Rina Hisamatsu, RDN, MPH, dietitian
Cheesy Potato Casserole
Papercuts777 is back! Check out his new channel:
Cheesy Potato Casserole
1 lb bag frozen hash browns (a little more is fine--thawed)
8 oz box sour cream
1 can cream of chicken or celery soup
1/2 soup can milk
8 oz package shredded cheddar cheese
1 onion chopped (optional)
1/4 green pepper, diced (optional)
salt & pepper to taste
1 ½ to 2 TBS butter for sautéing
Preheat oven to 350 F.
Sauté green peppers and onions
In a large bowl, mixed together sour cream, soup, and milk
Add sautéed vegetables (including the butter) and potatoes
Add 3/4 of the cheese
Salt & pepper to taste
Mix thoroughly
Arrange in baking dish, sprayed with cooking spray
Cover with foil and bake at 350 for 45 mins.
Remove foil and add rest of cheese to top.
Continue baking, uncovered, until cheese is melted.
Garnish with parsley (optional)
Let stand a few mins. before serving.
Brenda Davis - Becoming Vegan: The Guide to Adopting a Healthy Plant-Based Diet - Offstage
Brenda Davis, R.D. weighs the pros and cons of a whole food diet vs the paleo diet and why the paleo diet gains popularity over other alternatives.
Internationally acclaimed dietitian Brenda Davis explores the health benefits of vegan diets compared to other dietary choices; explains protein and amino acid requirements at various stages of life; describes fats and essential fatty acids and their value in plant-based diets; investigates carbohydrate facts and fallacies; reveals the truth about wheat, gluten, and grains; pinpoints where to obtain calcium, iron, zinc and other minerals without animal products; clarifies the importance of obtaining vitamin B12; and shows how to attain optimal nutrition during pregnancy and lactation and how to achieve and maintain healthy weights and exceptional fitness on a vegan diet.While much of the emphasis is on the health advantages that vegan diets offer. Plant-based nutrition truly benefits the entire planet, and every bite makes a difference.
Brenda Davis, registered dietitian and nutritionist, is a leader in her field and an internationally acclaimed speaker. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. She is currently on a diabetes intervention research project in Majuro, Marshall Islands. Brenda spent 8 months in Majuro in 2006 and returns for 4-6 week periods every year or two. Brenda is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. In July 2007, she was inducted into the Vegetarian Hall of Fame. A co-author of nine books – award winners, Becoming Vegan: Comprehensive Edition(2014) and Becoming Vegan: Express Edition (2013), and the best-sellers, Becoming Vegan (2000), Becoming Vegetarian (1994, 1995), The New Becoming Vegetarian (2003) and Defeating Diabetes (2003), Dairy-free and Delicious (2001)and Becoming Raw (2010) and Raw-food Revolution Diet (2008). Brenda lives in Kelowna, British Columbia with her husband Paul. She has two grown children, Leena and Cory.
Connect with The Real Truth About Health
Passionate believers in whole food plant based diets, no chemicals, minimal pharmaceutical drugs, no GMO's. Fighting to stop climate change and extinction.
Once A Month Grocery Haul - Pescatarian Family of 6 -Aldi, Sam's Club, Walmart (with prices)
This is our meal plan and once a month grocery haul for January. Our budget for the month is $800.
We have a weekly dairy order from Snowville Creamery that costs $39 (or $156 for January).
On our shopping day, we went to Aldi, Sam's Club, and Walmart and spent $576.56, but we're returning the pasta maker, so our adjusted total for that day is $417.13.
Knowing we have the dairy order each week brings our current monthly grocery spending to $573.13, so we have $226.87 left to buy any needed items.
Our family eats a mostly ovo-lacto vegetarian diet, but we eat some fish, so I guess technically we're pescatarian.