The first of the criteria that I mentioned above is most definitely met by the brand new cookbook, Plant Powered Families: Over 100 Kid-tested, Whole-foods Vegan Recipes. This is an incredible new cookbook written by none other than Dreena Burton, one of my favorite vegan superheroes. I always loved her recipes, but never really appreciated the creativity, talent and patience it takes to make plant-based recipes that your entire family will love (even picky children) until having one of my own. All of the recipes are vegan (of course) plant-based, healthy, and geared towards getting the entire family to eat them, not just adults. She offers lots of helpful tips for picky eaters as well as substitutions based on allergies, preferences, caloric intake etc. My daughter’s current pattern as a picky eater entails being perfectly happy eating something constantly for days and then all of a sudden deciding that she won’t eat it anymore and will throw it all on the floor. However there is one magical recipe, Simplest Marinated Baked Tofu that she will eat anytime I give it to her, and in fact it’s so magical and delicious I have to tell my husband to leave her some and not finish the whole batch at a time. And yes folks, I will even hook you up with the recipe below.

The second of my criteria is also met with flying colors by The China Study Quick & Easy Cookbook: Cook Once, Eat All Week With Whole Food, Plant-based Recipes by Del Sroufe and edited by Leanne Campbell, PhD. Chef Del Sroufe is an incredible vegan chef who happened to lose 200 pounds by following a plant-based, low-fat diet. Leanne Campbell is the author of The China Study Cookbook and editor of The China Study All-star Collection, two more of my favorite cookbooks. The recipes in this book are all vegan, low-fat, plant-based and follow the eating guidelines from The China Study. Even when I don’t feel like cooking because I am exhausted and short on time, I find that the recipes from this book are faster to make than to even ordering in food or picking something up. I also love the meal plans and pantry lists provided to help simplify cooking even further. One of my favorite recipes from this book is the Quinoa Black Bean Buddha Bowl that is so easy to make, and uses things I almost always have in the house already (double bonus).

From Plant Powered Families:

Simplest Marinated Baked Tofu

Makes 20–24 square slices
The marinade bakes well into the tofu slices in this recipe. The flavors are delicious but simple—just the way kids like!

Ingredients

• 2½ tablespoons balsamic vinegar
• 2 tablespoons tamari or coconut aminos
• 1 teaspoon pure maple syrup
• 1 package (12 oz) extra firm tofu, cut into square slices ¼”– ½” thick and patted gently to remove excess moisture (20–24 square slices)

Preparation

Preheat oven to 375°F. In an 8″ × 12″ baking dish, stir together the vinegar, tamari, and maple syrup. Add the tofu and turn to coat each side.

Bake uncovered for 17–22 minutes, turning the tofu pieces once through baking. Remove from oven and let cool a little before serving; pour any remaining marinade over the tofu.

Ideas: This tofu makes a mighty tasty sandwich filling! Take any leftovers and mash, or pulse in a food processor until crumbly, then mix with diced veggies and condiments of your choice. To amp up the seasonings for adults, try adding a splash of chipotle hot sauce or vegan Worcestershire sauce, along with some garlic and onion powder. Or, add a teaspoon each of dried basil and oregano leaves, along with some freshly ground black pepper.

From The China Study Quick and Easy Cookbook:

Quinoa-Black Bean Buddha Bowl

Makes 4 servings
I make some kind of Buddha bowl or Zen bowl a few times weekly. I like them because it is not always about making a pretty presentation—sometimes you just want to get the food on the table. I make a big pot of some grain—quinoa is my favorite because of its nutty flavor and quick cooking time—once a week to have on hand, add some kind of sauce or salsa like the one in this recipe, and use frozen vegetables if I am in a hurry (fresh steamed vegetables when I have a little more time).

Ingredients

• 3 cups water
• 1½ cups quinoa, rinsed
• 1 teaspoon sea salt
• 2 15-ounce cans black beans, drained and rinsed
• 1 recipe Fresh Herbed Tomato-Corn Salsa (below)
• 1 ripe avocado, cubed
• ½ cup chopped fresh cilantro

Preparation

1. Bring the water to a boil in a medium pot. Add the quinoa and salt. Bring the pot back to a boil over high heat, reduce the heat to medium, and cook the quinoa, covered, for 15 minutes, until tender.
2. Add the black beans and cook just until heated.
3. Divide the quinoa–black bean mixture among four bowls and top with the salsa, avocado, and chopped cilantro.

Fresh Herbed Tomato-Corn Salsa

Makes about 3½ Cups

Ingredients

• 1 10-ounce package frozen corn or 4 ears fresh corn, cut from
  the cob
• 1 large ripe tomato, diced
• ½ medium red onion, diced small
• 1 jalapeño pepper, seeded and diced
• 3 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh cilantro sea salt to taste

PreparationCombine everything in a large bowl and mix well. Let sit for 1 hour at room temperature or refrigerated to let the flavors marry.

TIP
You can also make this with just the basil or just the cilantro—but I like using both.

Both of these cookbooks have instantly gone into my heavy rotation of what I am currently cooking from week to week and I highly recommend buying either or both.

The publishers have generously offered give a copy of each book to a Chic Vegan reader. Follow the instructions below to enter. Contest ends at midnight eastern time on June 21, 2015. U.S. residents only, please. Good luck!

a Rafflecopter giveaway

The post Is it quick and will my kid eat it? A cookbook review with recipes appeared first on Chic Vegan.

Here are 3 Ways To Quickly Improve Your Mood

1). Make a Gratitude list

You may have heard someone to tell you to focus on gratitude or think of all the things you are grateful for. I found that for me, this lost its effectiveness quickly. James Altucher, author, entrepreneur and all around inspiring guy (http://www.jamesaltucher.com), recommends that you make a list of 10 things you are grateful for. The catch is each time you do this; you have to come up with ten NEW things that you have never listed before. You will find that the first couple of times its easy to do this (family, friends, health etc.), but after awhile you have to get very creative to come up with new things. For example, while stuck in traffic in pouring rain the other night at 10:00, I tried doing this and came up with the following:

• I am grateful that I live somewhere that is so desirable there are this many people who want to drive or live here.
• I am grateful that I have a thriving private practice with enough clients that I need to drive home late at night sometimes when I am finished for the evening
• I am grateful that my daughter is sleeping and not screaming while we are stuck here in traffic
• I am grateful that I am awake and able to drive carefully
• I am grateful that there are so many aggressive angry drivers here as I am sure there are many therapists in the area who would love to work with them
• I am grateful that I have a full tank of gas right now
• I am grateful that I have a snack in car as I am getting hungry
• I am grateful that I am wearing enough layers and the heat in this car works
• I am grateful that I am done working for the evening and don’t have to a job that requires me to work during the night
• I am grateful that I was able to come up with 10 things!

You will discover, that you cannot be both simultaneously grateful and angry or upset at the same time. Your mind is like a camera lens and can only focus on one thing at a time, so it pays to point it at something else. Accordingly, the things I come up with when I struggle to find new things to be grateful for, are often funny, making me giggle and in turn changing my mood that way as well.

2). Emotional Toolbox

The Emotional Toolbox is a common idea in psychotherapy used to help people feel better.  Essentially it helps you become aware of all the things that shift your mood and then allows you to use them as tools.  To do this, make a list of 10 things that put you in a good mood and then try one or two from the list. For example, music that you like listening to (country party music cheers me up- think Luke Brian), something creative like cooking, drawing or writing (in my case I feel better writing or cooking a new plant-based recipe), something physical (I like dance class), being with animals (my two rescue dogs), even taking a shower (sounds hokey, but many people are surprised how effective this is). You may find that making the list itself keeps your mind busy and shifts your focus to a more positive one, and it will also be a helpful reminder of things to try when you aren’t in a good mood.

3). Don’t keep telling the story over and over again

Often times when you are upset about something, you may find that you tell the story over and over again in great detail to people in your life. In doing this, you actually relive the events emotionally and it serves to reignite many of the negative feelings each time you do it.   I encourage you that once you have shared it with someone supportive (or even if nobody was supportive) to work on letting it go and moving on to trying either a gratitude list or something from your emotional toolbox.

Give it whirl and let me know how it goes for you- really!

The post 3 Ways To Quickly Improve Your Mood appeared first on Chic Vegan.

The authors, Alona Pulde, MD. and Matthew Lederman, MD., outline a non-intimidating list of reasons for adopting a plant-based vegan diet, how to get through various life obstacles, a step-by-step guide for slowly transitioning, as well as many delicious and easy recipes to get you started. The plan is based on the same principles as the incredible documentary Forks Over Knives, which highlights how eating a plant-based diet can literally save your life. (If you haven’t seen this yet, go watch it tonight!!) While reading this book, I jumped head first back in to this way of eating, and I also love that they offer a slower approach as well for those people who might find it intimidating to make so many changes all at once. People are always surprised to learn that a vegan diet, is not necessarily a healthy one. This book will help you to make the changes necessary to improve your diet and health, while still enjoying your food.

My favorite recipes that I have tried so far from the Forks Over Knives Plan include the South-of-the Border Pizza (husbands, boyfriends, and all other omnivores will LOVE this), Black Bean and Rice Burritos (also fabulous), the Big Breakfast Burrito (yum), and I’m planning on making the Rice Casserole with Lentils and Sautéed Vegetables this week.   I highly recommend this book to current vegans who want to improve their eating habits and/or lose weight, and anyone who is either new this lifestyle or looking to make some positive dietary changes.

The publishers have generously offered a giveaway to our readers in the US.  To enter, please write in the comments below what your favorite plant-based (oil and salt free) recipe is.

Here are a few recipes from the book to get you started:

Rice Casserole with Lentils and Sautéed Vegetables

By Alona Pulde, MD, and Matthew Lederman, MD,
Author of The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
This dish is a real crowd-pleaser, and is especially good for big gatherings like Super Bowl parties. I love it with rice, but it’s also really good with pasta. Both options are given below. The lentils need to be soaked for at least six hours, so be sure to plan ahead.  — Darshana Thacker

Makes one (9 x 13- inch) casserole

For the Cashew Crumble

• ½ cup cashews
• 3 tablespoons nutritional yeast
• ½ teaspoon low-sodium tamari or soy sauce, Bragg’s liquid aminos, or fresh lime juice
• 1 cup brown lentils, rinsed and soaked
• 1 teaspoon Italian seasoning
• Sea salt
• 1½ cups brown rice, or 3 cups penne pasta

For the Sautéed Vegetables

• 2 medium sweet potatoes, scrubbed and cut into ½-inch dice
• ¼medium cabbage, chopped into ½-inch pieces
• ½ medium red onion, cut into ½-inch dice
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 2 cups low-sodium vegetable broth
• 2 medium zucchini, cut into ½-inch dice
• 1 bell pepper, any color, seeded and cut into ½-inch dice
• 1 tablespoon arrowroot powder

For the Tomato Sauce

• ½ cup finely chopped onion
• 1 (15-ounce) can diced tomatoes with their juice
• 1 teaspoon dried basil
• 1⁄8 teaspoon freshly ground white or black pepper
• Sea salt
• 1 cup roughly chopped fresh basil

Preparation:

1. To make the cashew crumble cheese, in a food processor, grind the cashews into a meal (do not over process into cashew butter). Transfer them to a small bowl, and mix in the nutritional yeast. Little by little, add the liquid of your choice, stirring with a fork so that the mixture does not form clumps. The mixture should be crumbly. Set aside to dry until ready to use.
2. Place the soaked lentils in a medium saucepan with the Italian seasoning, salt, and 1 cup water. Bring to a boil over high heat, then reduce the heat to medium, and cook, covered, until the lentils are cooked but still firm, about 15 minutes. Be careful not to overcook them. Set aside.
3. Meanwhile, if using rice, place it in a medium saucepan with 2½ cups water. Bring to a boil and stir once. Cover the pan, reduce the heat to low, and simmer, covered, until the rice is cooked, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes. Remove the cover and fluff the rice. Set aside.
4. If using pasta, bring a large saucepan of water to a boil. Add the pasta and cook according to the package instructions until the pasta is al dente. Drain thoroughly and set aside.
5. Preheat the oven to 350°F.
6. To prepare the sautéed vegetables, in a skillet with a lid, combine the sweet potatoes, cabbage, onion, garlic, dried basil, and 1½ cups of the vegetable broth. Cover and cook over medium heat, stirring occasionally, until the sweet potatoes are almost tender but still resist a bit when pierced with a knife, 15 to 20 minutes.
7. Add the zucchini and bell pepper and cook, uncovered, until the vegetables are completely softened, about 10 minutes.
8. In a small bowl, combine the remaining ½ cup vegetable broth and the arrowroot powder. Whisk until blended. Pour the mixture over the vegetables and stir gently to coat them. Cook over medium-low heat, uncovered, for 5 minutes. Remove from the heat and set aside.
9. Meanwhile, prepare the tomato sauce. In a saucepan, combine the onion and 1⁄2 cup water. Cover and cook over high heat until the onions are very soft, about 10 minutes.
10. Add the tomatoes, dried basil, pepper, and salt, and cook over medium heat until the sauce thickens a bit and the flavors merge, about 15 minutes. Remove the pan from the heat and stir in the fresh basil. Taste and adjust the seasoning. Set aside.
11. Spread the rice or pasta in a 9 x 13-inch baking pan that is 2 inches deep. Layer the lentils over the rice to cover completely. Spread the sautéed vegetables over the lentils. Spoon the tomato sauce over the vegetables. Spread the cashew crumble cheese all over the top.
12. Bake until the cashew cheese turns light brown, about 20 minutes.
13. Serve hot.

The above is an excerpt from the book The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet by Alona Pulde, MD, and Matthew Lederman, MD. Please refer to the finished book for accuracy and references.

Copyright © 2014 Alona Pulde, MD, and Matthew Lederman, MD, authors of The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet 

Roasted Stuffed Winter Squash

By Alona Pulde, MD, and Matthew Lederman, MD,
Author of The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
Winter squashes, such as acorn and butternut, can be tricky to work with because their tough skin is hard to peel. Preparing squash this way — stuffed with a savory filling and roasted — puts that sturdy shell to good use. The rice should be quite moist after it cooks in step 3; it provides good contrast to the squash and helps the stuffing mixture stay together without becoming chewy or dry during baking. — Darshana Thacker

Makes 4 stuffed squash halves

Ingredients:

• 2 medium acorn squash
• ½ cup wild rice medley
• 1 cup low-sodium vegetable broth, plus more as needed
• ½ medium red onion, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1½ teaspoons dried rosemary
• ½ cup finely chopped carrot
• ½ cup finely chopped red bell pepper
• ½ cup small broccoli florets
• ½ cup small cauliflower florets
• ¼ teaspoon freshly ground black pepper
• Sea salt
• 3 tablespoons pine nuts

Preparation:

1. Cut each acorn squash in half through the stem. Trim the stem and remove and discard the seeds (keep the skin on).
2. Bring a large saucepan or pot of water to a boil. Add the squash halves and cook until the squash is slightly soft when pierced with a fork, 15 to 20 minutes. Remove from the water and drain well. Set aside until cool enough to handle.
3. Meanwhile, bring 1½ cups water to a boil in a small saucepan. Add the wild rice medley and cook, covered, over medium heat for 25 minutes. (Alternatively, follow the cooking instructions on the rice package, using a bit more water than called for so that the rice is moist after steaming.) Remove from the heat and set aside.
4. Use a spoon to scoop out the inner edges of each cooled squash half to create a wider and deeper hollow for the stuffing; leave about half of the squash flesh attached to the peel. Reserve the scooped-out squash flesh for the stuffing. Set the squash shells aside.
5. Preheat the oven to 350°F.
6. In a skillet with a lid, combine the vegetable broth, onion, garlic powder, ginger, and rosemary. Cover and bring to a boil over high heat. Reduce the heat to medium and cook, covered, until the onion is translucent, about 10 minutes, stirring occasionally.
7. Add the carrot, cover, and cook for about 10 minutes. Add the bell pepper, broccoli, cauliflower, black pepper, and salt to taste, cover, and cook until the vegetables are tender, about 10 minutes more.
8. Add the reserved squash flesh and wild rice. Use a wooden spoon to mix the stuffing together; it should be a bit creamy. If all the liquid has dried up, add about ¼ cup broth or as much as is needed to make it slightly creamy. Taste and adjust the seasoning. Remove from the heat.
9. Arrange the acorn squash shells on a baking sheet and divide the stuffing evenly among them. Sprinkle the pine nuts on top.
10. Bake until the pine nuts are browned and the stuffing is heated through, about 20 minutes. Remove from the oven and let stand for a few minutes before serving. Serve hot.

The above is an excerpt from the book The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet by Alona Pulde, MD, and Matthew Lederman, MD. Please refer to the finished book for accuracy and references.

Copyright © 2014 Alona Pulde, MD, and Matthew Lederman, MD, authors of The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet 

a Rafflecopter giveaway

The post Review and Giveaway: The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-food, Plant-based Diet appeared first on Chic Vegan.

Chic Vegan: How do you think your cookbooks have evolved since your first one, The Happy Herbivore Cookbook? Lindsay Nixon: Each book has its own theme, usually reflective of that period in my life. I suppose we evolve together

CV:  Obviously you are known for super healthy, delicious and fast meals.  Which of the recipes in Happy Herbivore Light & Lean would you consider to be the fastest/ easiest of the bunch?  (I know this is a hard one!) LN: All of the recipes are healthy, fast and delicious Most of them only take a few minutes to make. 

CV: What does a “typical” day of eating look like for you right now (breakfast, lunch, dinner and snacks)? LN: I follow my meal plans (http://www.getmealplans.com) 

CV: In addition to your regular nutrition advice, are there any tips on prenatal and post natal nutrition that you could share? LN: I’m not a doctor and I’ve never been pregnant so I know very little about this topic. 

CV: I love that you included exercise in this book, as a pregnant vegan, which of the exercises would you recommend for prenatal fitness in particular?  Any that you would avoid? LN: Congrats on the bebe! I would encourage speaking with your doctor about what you can (or cannot) do at all the stages of pregnancy with regards to physical activity and fitness. 

Thanks Lindsay! Okay, onto the cooking! 

I have also found that like with all of the Happy Herbivore cookbooks, even when you don’t have all the ingredients for a recipe, or you can’t find them in your supermarket, they are usually easy to substitute. 

Case in point, I literally just moved across the country from Austin, TX to Long Island, NY  last week, and found myself with an empty pantry as I had used up or given away most of my pantry supplies before moving.  Thus, I felt a bit like a new vegan again, starting a new pantry from scratch.  But no worry, I figured I would pick a few recipes to try out from the new Happy Herbivore Light and Lean cookbook, which would help me to get acclimated to cooking in my new house and shopping in my new supermarket.  (Miss you Whole Foods Lamar!!) 

Anyway, while shopping for the ingredients to make the Soba Peanut Noodles I couldn’t find buckwheat noodles or the plain vegan yogurt at my Stop & Shop.  Now before you feel too sorry for me, I could have made an extra trip to Whole Foods here, but didn’t have the time or $$$ for a second grocery trip.  The recipe says you can substitute spaghetti for soba noodles, but I decided on rice noodles since my husband and I love them, and the I just omitted the soy yogurt and added a little extra of the other liquid ingredients to make up for it and hoped for the best.   In addition, I made a giant salad to serve the dish on top of and mixed in steamed broccoli and edamame for extra low calorie density bulk and an extra pop of protein.   I also quadrupled the whole recipe to have plenty of leftovers for a few days. 

I have to say this dish was amazeballs.  Even my omnivore husband, who has been known to refer to various vegan dishes I have made in the past as “scoop the goop” LOVED this dish and asked when I could make it again.  The publisher of this fabulous cookbook have graciously given permission for me to share this information with all of you fabulous chicvegan.com readers, so here goes:

Soba Peanut Noodles

Serves 2
Gluten-free, Quick, Budget
All the taste you love in creamy peanut noodles but with less fat and calories thanks to a surprise ingredient: vegan yogurt! I call this a “cheater” recipe since I use a dab of peanut butter, but it’s still light compared to most peanut noodle recipes.

Ingredients:
4 oz buckwheat noodles (could sub spaghetti)
2 green onions, sliced
cubed tofu or edamame (optional)
vegetables, like broccoli or cucumber (optional)

Creamy Peanut Sauce
2 tbsp plain vegan yogurt
1 tbsp smooth peanut butter
1 tbsp sweet red chili sauce
few dashes garlic powder
few dashes ground ginger
1 tbsp rice vinegar
1–2 tsp low-sodium soy sauce or gluten-free tamari
Asian hot sauce (e.g., Sriracha; optional)

Preparation:
Cook noodles according to package instructions, rinse under cold water in a colander, and chill in the fridge for a few minutes if you can. Meanwhile, whisk peanut sauce ingredients together. Taste, adding more soy sauce or tamari, garlic, onion, or hot sauce as desired. Toss noodles with sauce, then stir in green onion, tofu or edamame if using, and vegetables, if using.

Chef’s Note: Despite having “wheat” in the name, buckwheat flour is completely gluten-free. Just make sure your noodles are 100% buckwheat if you have an allergy or sensitivity.

Per serving
Calories . . . . . . . . . . . . . . .274
Fat. . . . . . . . . . . . . . . . . . . . 6g
Carbs . . . . . . . . . . . . . . . 47.5g
Fiber. . . . . . . . . . . . . . . . .6.6g
Sugars. . . . . . . . . . . . . . . . 6.7g
Protein. . . . . . . . . . . . . . 10.4g
WW Points. . . . . . . . . . . . . . 7

Another cool thing about this cookbook are the “recipes” for your body in the back with some of Lindsay Nixon’s favorite workouts.  Overall, I am loving this cookbook- I have also made the Skinny Mac n’ Cheese and the Chipotle Harvest Chili, which were wonderful as well.  (Personally I like to drizzle a little siracha over both, yum.)  I highly recommend this cookbook, I think you (and anyone else you cook for) will love it. 

The post Happy Herbivore Light & Lean Cookbook: Interview, Review, & Amazing recipe! appeared first on Chic Vegan.

When I received the generous box from Pipernilli, did I stop, slowly unwrap the package and photograph the cookies, descriptions and pretty packaging?  No.  I did what any pregnant vegan would do (that I know, at least) and I ate every cookie, all at once, and enjoyed every last second of it.   These cookies are like little bites of heaven and if I was 3 granted wishes by the maternity fairy, I would ask to have these delivered to me weekly to repeat the fabulous excitement of getting care packages filled with delicious vegan cookies.   Hence the photos of the cookies are images from the company (as mine were long gone in my tummy), but I’m sure you can forgive me, given the circumstances.

The box I received included three different sample flavors, the 14 Carat, Cashmere Drops, and Banana Chiffon.   The 14 Carat was wonderful and tasted a little bit like carrot cake that hadn’t been overly sweetened, but was just right.  The Cashmere Drops are harder to describe, but tasted sort of like a cookie scone, but with the the same soft chewy texture of a cookie.  The Banana Chiffon was also wonderful, and tasted a bit like banana bread mixed with cookie dough.  If you asked me to pick a favorite, I would say, no can do, I need to order more cookies!

Pipernilli has been generous enough to offer one lucky reader the opportunity to win a free box of cookies. Follow the instructions below to enter. Contest ends at midnight EST on Sunday, November 3rd. US residents only, please.

The post Pipernilli Cookies Review and Giveaway! appeared first on Chic Vegan.

Imagine my excitement when a box of Poco Dolce (vegan!!) chocolate bars arrived on my doorstep.   This was an unusual treat for me, as I can’t remember the last time I bought, let alone ate, a chocolate bar and just savored every bite.  Well being that it was my “job” to “sample” these bad boys; I decided I better get to work.  And then I decided I better keep working, and sampling, heaven forbid I miss a flavor.  This was an important mission we are talking about here.  Before I knew it, my husband was home, and had jumped in to assist me with my “work”.

I’ll start out by saying these bars are decadent and fabulous, and despite us digging in, they are rich enough that a little bit can really satisfy a craving for the “real deal” chocolate.  I’m a big believer in having a little of the good stuff (Poco Dolce chocolate in this case), rather than a giant bowl of chocolate chia seed pudding (but that’s just me).  My favorite flavors were the Bittersweet with Sea Salt and the Hazelnut Bar.  The flavors with spices were really interesting and very “foodie”.  Personally, I’m more traditional, so I prefer the less spicy varieties, but I recommend trying all of them.  Overall, they were all excellent, rich, and made it easy to gobble a whole bar in one sitting.

With summer parties and weekends away in full swing, a variety pack of these would make a GREAT housewarming present or something wonderful to bring to a dinner party to share with the host.  Or you can of course do what I recommend, and just treat yourself instead.

The post Poco Dolce Chocolate Bar Review appeared first on Chic Vegan.

Recently I flew back east to attend a good friend’s baby shower. While there were plenty of delicious vegan options at this beautiful party, I ate the Caesar salad – that’s right, real Caesar salad with actual cheese (the horror) and while I am being completely honest, I’ll go ahead and tell you, I also had cake. Looking back, I know exactly why I did it; it looked delicious, I wanted it, and after a week of over indulging on vacation, my food defenses were down. That being said, I do not think I (or you ) need to feel any kind of self loathing over situations like these. In fact, I can’t help but think that even though this is something rarely talked about in the vegan community, I can’t possibly be the only passionate vegan to occasionally slip up and have this kind of experience. However, I wanted to be transparent and hopefully be useful to other vegans who may be worrying badly about a similar situation.

As I would tell my psychotherapy clients, like with any other mistake in life, this can be an opportunity for positive self- talk, a generous reframe, and a little bit of humility.

1. Positive Self Talk

How many of you find yourself saying things to yourself in your head that you would never say to anyone else that you loved? I can tell you as a therapist that the cure for bad feelings (in any situation) is not more bad feelings and self loathing. Some positive self talk can go a long way in helping you move past whatever it is that you want to move past. So for example, in this situation my self-talk sound like, “Karen, nobody is perfect, you will do better next time, and you ate much healthier and according to your beliefs than you used to.”

2. Reframe

There are always many ways to look at the same situation. In cognitive behavioral therapy, one learns that your thoughts become feelings, and your feelings can become actions. Essentially, the exact words you use to describe or think about a situation will greatly affect how you feel about it. So instead of thinking to myself ” you really screwed up with food this week”. I can say “It was challenging to eat a plant based vegan diet and this is an opportunity to learn to make better choices next time. What can I do to make it easier for myself in future situations?” Or even, ” How can I use this experience to help others”.

3. Humility

Just like everyone else, vegans are not perfect. In fact, I don’t even think perfection is the goal. For me, I am just trying to do things better and learn from mistakes. I also think that situations like this one are a great opportunity to remember to be empathetic and understanding to non-vegans or even new vegans who you might be tempted to judge.

This may sound hokey, but I really believe that we can learn something from every experience or use it to help others and my hope is that this article will do just that.

The post What To Do When You Fall Off Of The Vegan Wagon (And How to Not Torture Yourself) appeared first on Chic Vegan.

Face Moisturizer

For combination skin, I absolutely love Lush Imperialist Moisturizer. The lavender in this balancing cream helps regulate skin’s sebum production whilst keeping dry areas hydrated. Orange blossom water nourishes and brightens dull skin and leaves you smelling delicious as well. Its lightweight and absorbs easily, perfect for those battling oily T-zones and breakout-prone skin.

For dry skin, Pure and True INFUSE Nourishing Multi-Vitamin Moisturizer is a great pick. Vitamins A, B, C, and E nourish and provide antioxidant protection while hyaluronic acid (a must for thirsty skin) infuses skin with hydration. The rosehip seed oil and blue-green algae in this cream provide essential nutrients and antioxidant protection to the skin. Leaves skin nourished and hydrated with a youthful glow. Suitable for all skin types, especially for dry, dehydrated, and sensitive skin. Perfect for fighting dull skin during the dryer winter months.

Night Cream

One of my all time favorite night creams is REN Frankincense Revitalizing Night Cream: Rich in bio active ingredients like frankincense and boswellic acid, this cream hydrates, replenishes, and revitalizes skin while your sleeping so you wake up with a radiant, smooth complexion. Fine lines and wrinkles are diminished with continued use and over time skin feels softer, firmer and smoother. Bonus; it smells divine!

Eye Cream

Despite being on the pricier side, Tata Harper’s Restorative Eye Créme delivers noticeable results. This no nonsense eye treatment reduces the appearance of fine lines, wrinkles, dark circles, and puffiness with an abundance of yummy ingredients like carrot seed oil, date palm extract, safflower extract and Helicrysm oil. Hyaluronic Acid helps keep the delicate eye area hydrated. A great product to help fight the signs of aging around the eye area.

Treatment Serum

I am absolutely in love with Pure and True GLOW Intensive C Rejuvenating Serum. Named editor’s top pick of the year by Ecostyle Magazine, this multi-tasking serum harnesses the power of vitamins C and E, rosehip, and hyaluronic acid to revitalize skin. Visibly improves the signs of aging and perfects skin’s overall texture. A great product for lightening hyperpigmentation and promoting collagen synthesis, thanks to its star ingredient, vitamin C. Glow is designed as a one-step treatment that combines the power of a serum and the hydration of a moisturizer. Suitable for all skin types and especially recommended for dry, pigmented, mature, and sensitive skin. A great addition to any anti-aging regimen.

Cleanser

Lush 9-5 Cleansing Lotion/Creamy Dove Orchid Cleanser is a soothing and gentle cleanser suitable for all skin types, even sensitive and reactive skin. Effectively removes the day’s grime and makeup with dove orchids and everlasting flower absolute. Skin is left completely cleansed and feeling fresh.

Exfoliator

This is an absolute must have product that my clients (and myself) go crazy for. Its no wonder stars like Halley Berry and Jennifer Aniston are hooked on this skin care line. Pure and True PASSION Passion Fruit and Hibiscus Masque and Microdermabrasion Scrub is akin to getting a microdermabrasion treatment in the comfort of your own home. Aside from the physical exfoliants present in this heavenly scrub (smells like a Hawaiian vacation in jar), passion fruit distillate, papaya and hibiscus extracts, and 5% AHA form a mild but effective peel to deep clean and resurface your skin. Skin is left glowing and softer that a baby’s bottom (Seriously. I can’t stop touching my face after a treatment). The key is to leave Passion on for 1 – 2 minutes as a mild cleansing masque, before rubbing it in to exfoliate.

Anti Aging Treatment

NUDE Cellular Renewal Serum is a clinically advanced serum that helps to correct all of the visible signs of ageing by stimulating the skin to produce its own anti-ageing ingredients like collagen, hyaluronic acid, and antioxidants. Skin is left better able to repair itself and protect itself against everyday aggressors. I love that this serum is ultra-light weight and absorbs quickly. Over time, fine lines and other signs of aging seem diminished.

Anti-Acne Treatment

Dr. Dennis Gross All Over Blemish Solution A delicate acne treatment gel that minimizes pores and controls oil. I like it because it is gentle enough for even sensitive skin. Helps treat breakouts and prevent future ones with salicylic acid.

Mask

The recipient of numerous beauty awards, REN Glycol Lactic Radiance Renewal Mask is a powerful bio active peel mask designed to renew the complexion, reduce the appearance of fine lines, and dramatically improve skin tone. After just one use, Skin appears brighter and more radiant with a reduction in the appearance of fine lines and wrinkles, blemishes, and blackheads.

Lip Balm

Lush None of Your Beeswax Lip Balm is a softening lip treatment that leaves lips supple and hydrated. Extra virgin coconut oil, murumuru butter and carnauba wax keep lips feeling and looking their best. It smells delicious as well! I keep one in my bag at all times.

Mens Shave Cream

I got my husband hooked on Jack Black Beard Lube Conditioning Shave a year ago and he swears his skin has never been softer. Formulated with jojoba and eucalyptus, this multi-tasker is a pre-shave oil, shave cream and facial skin treatment all in one. The lightweight formula helps bind moisture to the skin and prevents razor burn. Recipient of Men’s Health Grooming Award 2011 – Best Shave Cream.

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Header image courtesy of freedigitalphotos.net

The post SKINCARE EXPERT- Marisa de Sa, Cosmetic Concierge- Part 2 appeared first on Chic Vegan.

There are so many cookbooks out there with similar themes: losing weight, going plant-based, or even cooking quick meals, that I have become a bit jaded. Rarely do I think, “Wow, that is something I haven’t seen before!” When the publishers of Robin Robertson’s Nut Butter Universe generously sent me a copy to review, my first thought was “yummm”. My second thought was this is something I haven’t seen before, and judging by my love for nut butters, it could be potentially dangerous.

The author, Robin Robertson is nothing short of amazing. She is a vegan chef and award-winning cookbook author whose culinary experience spans nearly thirty years. She has been a chef, caterer, cooking teacher, and food columnist. She has written over 20 cookbooks including the best-selling Vegan Planet, Quick-Fix Vegan, Fresh from the Vegan Slow Cooker, Vegan on the Cheap, 1,000 Vegan Recipes, and Vegan Fire & Spice.

In deciding which recipes to try from this cookbook, I followed my standard criteria for choosing a recipe:

(1) It should be mostly plant based (minimally processed)

(2) It should be quick and easy to make

(3) It should have few and easy to find ingredients

Based on this, my favorite recipes in Nut Butter Universe were: Asian Spring Rolls with Spicy Peanut Dipping Sauce, Cold Noodle Salad with Spicy Peanut Sauce and Pasta Primavera with Avocado Cashew Cream. As with the rest of things that I make, I was able to easily omit any added oil, and I always increase the serving of vegetables to lower the calorie density of the meal. Here is a recipe for one of my favorites:

Penne Primavera with Avocado Cashew Cream

Serves 4

Ingredients

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Method

Cook the penne in a large pot of salted boiling water, stirring occasionally, until

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From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used

with permission from Vegan Heritage Press. Photo by Lori Maffei.

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If you are anything like I am, you will love this recipe and salivate over this fantastic cookbook. Go ahead, order a copy.

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Header image courtesy of The Travelling Bum on Flickr.

The post Nut Butter Universe Cookbook Review and Recipe appeared first on Chic Vegan.

That being said, I think this is a common challenge that new and veteran vegans alike struggle with. While there are many challenging social situations as a vegan, I will only be focusing on eating at friends’ houses and going to parties because I don’t want this article to become a saga.

These are some of the different factors that can make this a challenge:

1. Lack of vegan options
2. The temptation of non-vegan foods that you may still be struggling to eliminate for good (like cheese for example)
3. Wanting to fit in
4. Feeling deprived
5. The challenge of finding not just vegan options, but healthy plant-based vegan options.

Okay, so I will address these individually as I handle them in my life, other people may or may not handle them differently.

(1) Bring Food

In terms of the lack of vegan options, this one is usually the easiest to address. I typically call the host ahead and ask them what they are planning to serve and if it would be okay for me to bring some additional plant-based snacks, such as cut up fruit, hummus and crudites, etc. So far, I have never been turned down with this approach, and my snacks are usually gobbled up pretty quickly, so I recommend bringing more than you think you need so you can share how delicious vegan food is.

(2) Focus on your Motivation

Temptation is a little trickier to address. So let me back up a little bit and talk about motivation. Why talk about motivation, you might ask? Because being really clear and strong in your motivation to stick to a vegan diet is what will get you through these situations. For me, my initial foray into veganism started from a health and weight-management point of view. I used to love reading diet books, and I read my first vegan one, The Kind Diet by Alicia Silverstone, not knowing it was vegan.

However, there are times when this motivation towards health is weaker than other times, and that’s when the ethical point of view helps me. I find that the ethical vegans are so passionate about helping animals, that I am quickly re-energized about my vegan lifestyle and I consider this to be my back-up generator. Currently it is more front and center for me, but that was not always the case. I recommend reading an inspiring article like something in VegNews or Laika Magazines or listening to a vegan podcast like Colleen Patrick-Goudreau’s Food for Thought. Of course there are also a bazillion books on the topic as well.

(3) Be Low Key

Next up, would be wanting to fit in, rather than sticking out as “the vegan”. I’ll start by saying I’m a lot more comfortable than I used to be with this title and with people knowing my eating choices than I used to be. I realized through experiences and reading, that most people are slightly intimidated by vegans and often feel self-conscious around them about what they are eating which can make omnivores defensive and at times try to draw more attention to what I am eating to shift the attention away from them. I try to take the approach of Dr. Doug Lisle author of The Pleasure Trap where he recommends the path of least resistance. This means being kind, and somewhat evasive as well as not going into too much detail unless expressly asked. For example, if Sara said, “Oh, so I heard you were a vegan” (insert her eye roll here). I would normally smile and say yes. Next Sara might say, ”so you don’t eat any of these yummy things on my plate? I could NEVER give up my (insert favorite food here: ribs, cheese, bacon etc.)”. I would say something like, “yeah it’s not for everyone” and change the topic. If someone is genuinely interested in why I eat the way I do, or how they can do it too, I will obviously share what I know, but often people really don’t want to hear the details.

(4) Choose a Non-Food Focus

No one likes to feel deprived at a party, while other people eat and drink with abandon. But it really is all about how you frame it your mind. For me, I try to look at parties as gatherings to talk and hang out with my friends, not necessarily just about the food. I also try to avoid standing or sitting in front of tempting non-vegan options if at all possible. I would try to focus on how good you feel both physically and emotionally eating the way you are, and think about wanting to continue feeling that way after you leave this party and even the next morning.

(5) Eat a Little Something Before You Leave the House

The challenge of finding healthy plant-based vegan options at a friend’s house, is probably where my family would consider me difficult. Not everyone who is vegan is trying to be plant-based or even cares about it. However, I believe it is getting more common as there are more and more people coming to veganism to help with health issues like diabetes, hypertension, and heart disease. I usually have some food before I leave the house, like cut up fruit, a green smoothie, ½ portion of leftovers, or a salad so that I don’t arrive starving. Also, since I always bring food to share, I know there will be at least two options for me to eat.

Remember, this gets easier with practice. You will also find that as you continue to eat this way, you will slowly start to make more friends with similar eating habits, making it easier and easier for you to continue on this path. I also believe that as your friends see your enthusiasm (and watch you lose weight and get healthier), they tend to become more curious and interested in what you are eating. Remember that this is a path, and while most vegans do not admit to this, we have all make mistakes and eat something we regret. If this happens to you, remind yourself that you are human, we all make mistakes, and get that adorable vegan behind back on track as soon as you are able.

The post How To Handle Parties As A Vegan appeared first on Chic Vegan.