It’s been a little over a month since I’ve started eating a clean diet, which is one of my Healthy, Summer Bucket List items. I started by purging my pantry and eliminating food items containing refined sugar, gluten, and those that were highly processed. I cut out all dairy and meat, except wild-caught fish, and since I don’t eat eggs due to a sensitivity, that left me with mostly vegan options.
You might be thinking, “What’s left!?” Well, I’ve found some delicious vegan recipes I wanted to share with you today. I’ve gotten most of my inspiration from the cookbook, Oh She Glows Every Day, and in this post, I’m including eight favorites from my new cookbook and some others I’ve tried and can recommend. Even if you’re not following a vegan diet, I encourage you give them a try!
A few of the recipes are only available in the book, but I’ve linked the ones available online. Just click the title or picture.
All of these recipes are vegan, which means they don’t contain any animal products, and are gluten free.
My family LOVED this delicious vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free appetizer from OhSheGlows.com.
Easy, delicious, and filling…my husband really enjoyed it, too. This one from OhSheGlows.com will definitely be in the rotation.
My daughter passed this one on to me from AheadofThyme.com. It’s one of her favorites and one of mine now, too! It also saves well overnight in the refrigerator.
Modifications: I use golden raisins, and my daughter eliminates them altogether.
We both add avocado to this one.
These take taco Tuesday to a new healthy level! I topped my wraps with avocado and served them with sides of rice and mango. Recipe from OhSheGlows.com.
Loaded Sweet Potatoes
I was surprise at how much I liked this one since I’m not a huge fan of beans and because I used to slather my sweet potatoes with butter. This was delicious even without butter!
Recipe is available in the cookbook here.
I made the ones below with GF oats, almonds, pecans, shredded coconut, hemp hearts, carob chips, peanut butter, almond butter, and medjool dates, and oh wow, were they delicious!
Last week, I served these for dessert in clear cups so the layering was visible, and everyone, including my 2 year old grandson, loved them! They just look and taste more dessert-y than breakfast-y to me.
Meyer Lemon Cheesecake with Strawberry-Vanilla Compote
I made this cheesecake for my daughter’s birthday. IT. WAS. AMAZING! You won’t believe it’s dairy free! Can you guess what it’s made from? The recipe can be found in the Oh She Glows Everyday cookbook HERE.
I’ll continue eating a mostly vegan, plant-based diet with fish a few times a week because it’s so healthy and I feel great. I don’t really miss anything I was eating previously…not even sugar or cheese!
Would you be willing to try a vegan diet for a month? Let me know in the comments below, or feel free to ask a question via the comments or email.
As always, thanks for stopping by. I appreciate your support.
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