I know it can be hard finding the time to make meals. We’re all busy, and cooking often gets pushed down the priority list. But it is possible to make healthy, delicious meals for yourself (and your family) without spending a lot of time in the kitchen…
And you can get all the info for the online cooking classes here: http://www.healthyeatingstartshere.com/online-cooking-classes The discount price goes until Monday at 9pm Eastern.
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Whitney Lauritsen’s photo shoot and interview with activist, software engineer and photographer Melissa Schwartz of http://www.vGirlsvGuys.net. Featuring photos and videos of:
- Alexandra Paul
- Hayley Marie Norman
- Brendan Brazier
- Tonya Kay
- Robert Cheeke
- Lindsay Wolf
- Jessica Schlueter
- Frank Medrano
- Andrew Kirshner
Macaroons are becoming the new cupcake. People like them because they are light, colorful, and most of all, French. I have yet to gain one of these French wonders, but I have seen a lot of healthy Macaroons made of coconut floating about the Internet. So until I can figure out how to make a French Macaroon that is vegan, I will try out the coconut macaroons, because they look amazing.
My result: Though not crunchy as I suspected, they are amazing. They are like soft, white, yummy, vacation pillows for the mouth.
Ingredients:
2 cup unsweetened coconut flakes
1/4 cup all purpose flour
1/4 teaspoon cinnamon
Pinch salt
2/3 cup coconut milk
1/3 cup agave nectar
1/4 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
Add coconut flakes, flour, cinnamon, and salt to a large mixing bowl. Stir until well combined.
In a separate, small mixing bowl whisk together coconut milk, agave nectar, and vanilla extract.
Stir the wet ingredients in with the dry ingredient. Mix until everything is evenly coated and sticky.
Use a cookie scooper, or a spoon, to drop perfect rounds of coconut macaroon delight onto the prepared cookie sheet at least an inch apart.
Bake for about 15-18 minutes until lightly browned.
Allow to cool on baking pan before allowing any paws nears your decadent delights.
Other video recipes:
KinCommunity Chocolate Macaroon Recipe || KIN EATS
How to make Coconut Macaroons – Recipe by Laura Vitale
Yoyomax12 Recipes Using Cake Mixes: #15 Angelic Coconut Macaroons
OnePotChef Chocolate Coconut Macaroons – RECIPE
About The Dessert A Day Project: After 20 years of continuous education, I want nothing more than to eat and play in sugar everyday. I mean, combine my love of health, pastry art, and digital media into one big creative outlet. The Dessert A Day Project is a 365 day personal and vegan food challenge to me, my hopes, my dreams, and my mental and physical health . I may win, I may lose, but there is only one way to find out.
About The Sweetest Vegan: After making the weight loss, turned healthy lifestyle, decision to go vegan, I became frustrated that I had to miss out on my beloved desserts. After searching, far and wide for tasty vegan sweets, I was often met with disappointment. So, I decided to take matters into my own hands and learn how to make my own vegan desserts. After becoming pretty good at the craft, if I must say so myself, I wanted to share my passion with the people of YouTube and the Internet. Although Vegan Dessert Vlogger was never on the results of my career quiz, I have found a future in my love of all things sweet and most things healthy. Through persistence, dedication, oven burns, and fallen cakes, I have earned full privileges of the YouTube Partnership Program and crowned one of YouTube’s Next Chefs. I am YouTube’s Vegan Pastry Chef. http://thesweetestvegan.com/about-the-sweetest-vegan/
Northwest Veg. Non profit that promotes nutrition and health through vegetarian and vegan diet. Vegan Chef Brian Igarta demonstrates a few delicious ways to eat vegan and enjoy it.
This is the second in Atkins Diet misconceptions or myths series, and in this video I deal with the thought this is a high protein diet. Just check out google for “Atkins Diet” and “high protein,” and you’ll see how prevalent this misconception is.
USDA Food Pyramid Standard for Protein:
10-35% of Total Calories
With 35% being the standard for high protein, what does Dr. Atkins recommend?
“The macro-nutrient breakout in the Induction phase is 60 percent fat, 30 percent protein and 10 percent carbohydrate. It should be more appropriately be called a high fat regimen. As you progress through the phases, your percentage of fat naturally diminishes as your percentage of carbohydrates increases.” Even in DANDR, he cautions against going high protein on page 43,
“No, because when you cut out fat, what is left is protein and carbohydrate, both of which can produce a blood-sugar response. Fat is the only substance that won’t have an impact on your blood sugar. It also provides essential fatty acids you can’t get from protein or carbohydrates. Contrary to much of what you may have heard, fat can be good for you! (43)”
Dangers of low fat, low carb, high protein diet:
Sources:
* http://www.nationmaster.com/encyclopedia/Rabbit-starvation
* http://www.medbio.info/Horn/PDF%20files/rabbit%20starvation.pdf
Rabbit starvation is the form of acute malnutrition caused by excess consumption of any lean meat (e.g. rabbit) coupled with a lack of other sources of nutrients usually in combination with other stressors, such as severe cold or dry environment. Symptoms include diarrhea, headache, lassitude, a vague discomfort and hunger that can only be satisfied by consumption of fat or carbohydrates.
How much protein is advisable:
*** .8 – 1.2g per kg of body weight – normal adults, or roughly 72g to 109g per day for 200 pound adult
*** Up to 1.6g per kg – for extremely active or weight lifting adults, or 145g for 200 pound adult (29%)
Source:
** http://sportsmedicine.about.com/od/sportsnutrition/a/Protein.htm
** Protein requirements for endurance athletes. Nutrition , Volume 20 , Issue 7 – 8 , Pages 662 – 668. M . Tarnopolsky
This video is from www.vLifeSystem.com This video will show the importance of knowing your “WHY” for Vegetarian Weight Loss. You will learn how to find your deep and heart felt reasons for “WHY” you want to lose weight and why you wish to do it through Vegetarianism
Recipe + Tips: http://www.healthyeatingstartshere.com/lessons/time-saving-cooking
Follow Eco-Vegan Gal on these sites (scroll down for more info on this video):
This animated video explains the Vegan Society certification on Oriflame’s Ecobeauty product range.
As eco-wear gains popularity, vegan shoes are now also available. Watch this video about MooShoes to learn more about it.
Macaroons are becoming the new cupcake. People like them because they are light, colorful, and most of all, French. I have yet to gain one of these French wonders, but I have seen a lot of healthy Macaroons made of coconut floating about the Internet. So until I can figure out how to make a French Macaroon that is vegan, I will try out the coconut macaroons, because they look amazing.
Northwest Veg. Non profit that promotes nutrition and health through vegetarian and vegan diet. Vegan Chef Brian Igarta demonstrates a few delicious ways to eat vegan and enjoy it.
http://www.fitlife.tv
Plant based performance in athletics, health and environment. Personal food policy.
This is the second in Atkins Diet misconceptions or myths series, and in this video I deal with the thought this is a high protein diet. Just check out google for “Atkins Diet” and “high protein,” and you’ll see how prevalent this misconception is. 
This video is from www.vLifeSystem.com This video will show the importance of knowing your “WHY” for Vegetarian Weight Loss. You will learn how to find your deep and heart felt reasons for “WHY” you want to lose weight and why you wish to do it through Vegetarianism