Monthly Archives: November 2011


Matt Frazier has been a Guest Blogger on Veggie Grettie (click here for his post), so many of you may have had the chance to check out his website, the No Meat Athlete.  Matt has some many great tips when it comes to being a vegan athlete.

No Meat Athlete T-shirts have taken on a cult following and lucky for us Matt recently introduced new and improved Anvil Sustainable No Meat Athlete T-Shirts (I have already ordered mine!).  When they say sustainable, they mean:

1. They’re made with 50% recycled polyester from plastic bottles, 50% transitional organic cotton (“transitional” means it’s from smaller farms that are going organic but are not yet certified). We like to think of them as our version of the Green Silence. Except they’re not shoes.
2. They’re softer than any other NMA shirt, and have a very retro, “heathered” look and feel to them.
3. They come in fun colors. For men: light green, grey, and natural. For women: light green, natural and — by far our most popular at the show — purple!

I thought you might like to check them out.   For more information about the shirts and to order click here.

Image courtesy of 


Filed under Clothing, Product Reviews, Vegan, Vegetarian


I thought I would let you know about an infographic has created to celebrate animal-friendly veggie lovers. RetailMeNot wanted to shed a little light on vegan and vegetarian lifestyles.

In the graphic you’ll find great information on the different types of vegetarians and vegans, what foods do and don’t fit into these diets and some of the health benefits of choosing to live meat-free. For instance, did you know that the average vegetarian’s cholesterol is nearly 50 points lower than their meat-eating counterparts? Imagine how much lower a vegan’s average cholesterol is!

What Type of Vegetarian Are You?
Infographic from Vegan vs. Vegetarian

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Filed under Education, General Vegan, Vegan, Vegetarian


I have been on a real oatmeal kick lately.  With the weather cooling off I find that oatmeal is the perfect Fall breakfast.  I love how easy it is to change the flavor of oatmeal with simple variations.  You may remember my past post for Banana Bread Oatmeal (click here for the post).  Here is my latest oatmeal creation that is now a permanent member of my oatmeal rotation.  The addition of the flax meal really gives this recipe a wonderful oatmeal/cream of wheat texture.   I just can’t seem to get enough pumpkin this time of year!

INGREDIENTS – Makes two smaller or one large serving

¼ cup old fashioned oats (GFree)
¾-1 cup water
½ cup canned organic pumpkin
½ cup applesauce (click here for my applesauce recipe)
½ tsp pumpkin pie spice
1 Tbs flax meal
Stevia or maple syrup to sweeten
Top with:
Chopped walnuts

Place the first five ingredients (oats through pumpkin pie spice) into a pot and bring to a boil.  Once boiling, drop the temp to med-low and simmer until the mixture thickens (5-10 minutes).

Turn off the heat, add the flax meal, stir to incorporate, and allow the mixture to sit for a few minutes to thicker further.

Sweeten to taste and top with raisins, walnuts, and maybe a drizzle of maple syrup.

For a printable version of this recipe click here.


Filed under Breakfast, Gluten Free, Grains, Quick, Recipes, Vegan, Vegetarian


Yesterday was my 36th birthday and I thought I would share with you the birthday cards my children made for me (they brought the biggest smile to my face).  You have to love the abundant fruits and veggies…they know me well!

Thank you all for your wonderful birthday wishes yesterday and a BIG thank you to my husband for doing everything humanly possible to make it a great day for me…waking-up with the kids, making their lunches, checking-in throughout the day to see what he could take off my plate, etc.  I’m a lucky gal.

Life just keeps getting better…


Filed under Vegan


As I mentioned, while at the Healthy Lifestyle Expo we had the opportunity to purchase vegan buffet-style lunches and dinners designed by Dr. Joel Fuhrman which meant that the meals were very lowfat (oil free), salt free, and vegan.  The picture above is my lunch meal on Sunday which was the last day of the conference.

I know that many of you may be thinking that the above description does not sound appetizing, but it was really tasty and satisfying (Just check out the Wild Apple Crunch pictured above!!!…Seriously amazing!).  When we fuel our bodies with good quality plant-based food that is packed with nutrients it is really filling!  I had zero desire to snack between meals because I just wasn’t hungry.  It was such a treat to go to a buffet knowing that EVERYTHING on the menu was health inducing and vegan.

I have always been confused with regards to added fats…are they good for you or detrimental???  After attending this conference and hearing first-hand what the experts have found through solid research and experience I am convinced that we need to remove most added fats from our diet and that oil is NOT a health food  (another post about that later…I promise to explain in detail…TEASER: It is not the olive oil that makes the Mediterranean Diet “healthy.”).

Below you will find the menu from our conference.

Friday night dinner (Recipes by Mary McDougall):

Mexican Bean Soup
Fiesta Mexican Salad
Tofu Tacos with Cabbage, Cilantro-Garli Aioli and Soft Corn Tortillas
Tamale Casserole with Enchilada Sauce
Brownies with Raspberry Sauce
Iced Tea and Water
(Oil-free and no added fat meal) Served 6pm in the main ballroom before Dr. Barnard’s kenote address

Saturday lunch (Recipes by Joel Fuhrman MD)

Special Low-fat Vegan Buffet:
French Minted Pea Soup
Mixed Grees Salad with Vegan Miso Dressing
Corn and Arugula Salad
Butternut Squash with Caramelized Onion
Couscous with Vegetables and Low Salt Olives
Grilled Seasoned Vegetables
Sesame Tofu
Chocolate Oat Clusters
Iced Tea and Water
(Oil-free and no added fat meal) 

Saturday dinner (Recipes by Joel Fuhrman MD)

Special Low-fat Vegan Buffet:
Golden Austrian Cauliflower Cream Soup
Sesame Sugar Snap Peas
Raw Kale Salad
Corn and Arugula Salad
Lemon Cranberry Quinoa
Sesame Tofu
Grilled Seasoned Vegetables
Wild Apple Crunch
(Oil-free and no added fat meal) 

Sunday lunch (Recipes by Joel Fuhrman MD)

Special Low-fat Vegan Buffet:
Creamy Lentil Soup
Mixed Greens Salad with Vegan Miso Dressing
Sesame Sugar Snap Peas
Raw Kale Salad
Grilled Seasoned Vegetables
Lemon Cranberry Quinoa
Sesame Tofu
Wild Apple Crunch
(Oil-free and no added fat meal) 


Filed under Education, Events, Food Journal, General Vegan, Tradeshows, Vegan, Vegetarian

Vegan Nog-Infused Crème Brûlée

If you follow Veggie Grettie on Facebook or Twitter, then you have already experienced my shameless self-promotion today.  Sorry for adding some more!

I was recently asked by So Delicious Dairy Free to pen a Guest Blog for their site and create a recipe using their ingredients.  Please click here to be taken directly to the blog…or you can go to their main website by clicking here and then click on the “Our Blog” button on the lower right-hand side.


Filed under Dessert, Gluten Free, Holiday, Published Work, Pudding / Mousse, Recipes, Vegan, Vegetarian