Healthy Mama Love

Hi friends!

I can’t believe it’s been so long since I’ve been on here!

There have been quite a few new developments in my life since the last time I blogged, most important of which is that Keenan and I are expecting a baby girl in July!

Lindsay 24 Weeks Pregnant

All the baby-related changes got me in the mood and mindset to begin blogging again, and I have begun to do so over at a brand new blog called Healthy Mama Love!  This blog will be all about nutrition and self-care for pregnancy, birth, and mamahood.  If that is something you’re interested in, come on over and join the party!  I’d love to see you there!

<3 Lindsay

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In Transition

Well, obviously, I haven’t been on here in almost a month.  I feel that I owe all you beautiful readers an explanation.  This past month has really been a time of transition for me, both in my career and in my diet.

A couple of months ago, I started casually looking for a new job to replace the part-time hospital food service gig that I have had since I graduated from college.  Although I absolutely loved the hospital, and everyone that I worked with, I was becoming frustrated with the lack of growth opportunities with them.  Even the chance of becoming full-time in my same position was very unlikely.

Well, about a month ago, I was browsing Craigslist, and I came across an advertisement for a dietary supervisor position at a nursing home, even closer to home than my hospital job.  For some reason, from the moment I read that post, I had a feeling that that was going to be my next job.

The post said to apply in person, so the next day I got up and went in to fill out an application.  About an hour after I got home, I got a call from the dietary manager, inviting me to come in for an interview the next morning.

The next day I went in for the interview.  It went incredibly well, and two days later I received the call offering me the job as full-time dietary supervisor!  I was so happy that I literally started sobbing as soon as I got off the phone with my new boss.  All I can say is, God is so so good.  (And a huge thank you to all my friends and family who were praying for me that week!)

Between the chaos of ending one job, starting another, and completely changing my schedule, blogging has completely fallen off of my radar.  I went from working evenings Friday through Monday, to working 7am-3pm Monday through Friday.  Meanwhile, Keenan is still getting home from work at 2am most nights, so I’m adjusting to barely seeing him, and having to sleep most of the night without him there, which is a difficult change.  It is all throwing off my groove.

I’m 100% grateful and overjoyed for the opportunity that has been set before me, but that doesn’t mean that it isn’t coming with speed bumps along the way.

Another big change that I have recently made in my life, is that I have begun buying meat and eggs when I go to the grocery store.

My main reason for it is that I find myself constantly eating junk food, including junk animal products.  I have found that I am having a much easier time avoiding junk foods, if I allow myself to eat healthier versions of animal products.  So far I have bought organic, cage-free eggs, wild-caught cod and smoked salmon, organic, grass-fed ground beef, and organic, free-range chicken.  Call me whatever you would like, but to be honest, animal rights was never my primary reason for staying away from animal products.  I can feel compassion for the animals, but not to the point of abstaining from meat-eating for that reason alone.

I’m tired of having labels on me, and feeling that I’m going to be judged if I eat certain foods.  I want to be able to have a caramel (one of my favorite foods), and not feel guilty because it isn’t healthy or vegan.  I want to be able to be the genuine food lover that I am, without restricting myself because a certain food is “bad”.  I believe you can thrive, and still eat meat, eggs, dairy, and even junk, on rare occasions.

I have learned so much from my time of eating vegan/mostly vegan, and it has changed the way I will eat and think about food for the rest of my life.  That time is over though; I’m tired of having stomach aches half the time from eating so many legumes, and I’m tired of cooking food that my boyfriend won’t eat.  I made him a dinner of lemon and herb marinated chicken, brown rice, and asparagus last night, and he devoured it!  It was such a great feeling to be able to provide for him in that way, that I haven’t been able to do for so long.  Even the vegan meals that he “liked”, he wasn’t nearly as enthusiastic over as he was that chicken.

Obviously, my diet change has made blogging for a blog that I still think of as a “vegan blog”, quite difficult.  At this point, I’m still really not sure of how to continue from here.  Do I completely stop blogging?  Do I drop in on occasion with an article, a recipe, or What I Ate Wednesday?  I really don’t feel like I’m up to doing a full blog schedule at this time, but I would love to hear your input about the future of Lindsay Loves Veggies, since I really do write this blog for you.  I truly am passionate about helping people learn to live healthier, happier lives.

As for coaching, I am still continuing to do health coaching work.  I have absolutely no intention of dropping my current clients, and I would love to keep expanding my practice, and taking on new clients.  One-on-one attention is where I’m feeling especially effective right now.  Being able to help someone mold the healthy life that they want is such an incredibly fulfilling practice.  I have some serious love for my health coaching clients.

I am going to continue to pray and consider what the future of Lindsay Loves Veggies will be, while I make my way through this period of transition.  As I said before, I highly value all of your opinions, so please feel free to leave me a comment or shoot me an email.

<3 Lindsay



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What I Ate Wednesday #37

Is it seriously May already?  Where is 2013 going???  Oh well, it’s not like I’m going to complain about summer approaching!

This has been another wonderful week of meals.  I took pictures on Saturday (and a few other randoms throughout the week that you can see on Instagram: @veglindz), so you could get a little peek at all the good stuff cooking over here!

I started my day with one of my new favorite types of tea: kukicha or twig tea.

Kukicha/Twig TeaThis is another one of those goodies that I learned about from studying macrobiotics.  It is made from the same tea plant that green tea is made of, but from the stems, rather than the leaves.  It results in a nice, mild tea, with 90% less caffeine than regular green tea.

Breakfast was pretty unusual for me, but I loved it!

Breakfast- Egg, Avocado, Kale, and MushroomsI sauteed up some kale, sliced mushrooms, and garlic, and served it with half an avocado, and a hard-boiled organic egg.  I have been eating organic eggs a bit more frequently lately.  For some reason, legumes have been giving me a bit of a stomach ache sometimes lately, so I needed a replacement source of protein.  If there is one thing eggs are definitely good for it’s protein.  Egg yolks do contain quite a bit of cholesterol, but I figure if I’m not eating many other animal products, then eating an egg every once in a while isn’t going to hurt me.  Eggs are also a good source of vitamin B12 and selenium.  It’s nice to know I’m getting at least part of my B12 from a natural source, and as an added bonus, selenium is a powerful cancer fighter, and will give you beautiful skin.

My lunch at work was an arugula salad with red onion, radish, and carrot.

Arugula SaladAfter I took the picture, I topped it with pumpkin seeds and a tahini dressing I threw together.  Yum yum!

Dinner was a bowl of my red lentil and quinoa curry soup.

Red Lentil & Quinoa Curry SoupI ate this like three times this week.  It never gets old.  Make some now!

Usually I would eat something later in the evening, but I was too lazy/tired to move my booty off the couch to the kitchen Saturday night.  I did have a dark chocolate-covered caramel that Keenan brought home for me, but that was it for the day.

What awesome stuff did you munch on this week?

<3 Lindsay

Posted in Breakfast, Dinner, Lunch, Work Food | 4 Comments

Red Lentil & Quinoa Curry Soup

It is currently 12:50am Sunday night/Monday morning, and I am sitting in our futon bed, exhausted from working all weekend.  Exhausted, but blissful.  My love is sitting next to me, watching a movie.  Our dog, Arlo, is running around the apartment, doing who knows what.  I just finished sending out a coaching email, and I am excited to share a new soup recipe with you guys.

Red Lentil & Quinoa Curry Soup

I am half asleep, so I’m not going to give you a long post detailing how great this soup tastes, or how wonderful all of the ingredients are for you.  What I will say is, I love soup, I love curry, and this recipe combines them beautifully.  Oh, and curry is really good for you.

Red Lentil & Quinoa Curry Soup(serves 6)


  • 2 T coconut oil
  • 1 t cumin
  • 1 t turmeric
  • 1 T curry powder
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 T fresh ginger, minced
  • 6 cups veggie broth (or 6 cups water w/ veggie boullion)
  • 1 red bell pepper, diced
  • 2 sweet potatoes, peeled and diced
  • 1 cup dry red lentils
  • 1/2 cup dry quinoa
  • cilantro as garnish


1.  Heat coconut oil in a large pot over medium heat. Add the cumin, turmeric, and curry powder.  Let it cook for about a minute.

2.  Add the onion, garlic, and ginger to the pot, and saute for about 5 minutes, or until the onion is soft.

3.  Add the remaining ingredients, excluding the cilantro, and turn the heat up to high.  Bring to a boil, then reduce the heat, and let it simmer for about 20-25 minutes.

4.  Top with cilantro, and serve.

Red Lentil & Quinoa Curry SoupI have eaten this soup for the last three days in a row, and I swear, it tastes even better every time.  Don’t skimp on the cilantro!


<3 Lindsay

Posted in Dinner, Lunch, Meatless Monday, Recipe | 4 Comments

What I Ate Wednesday #36

Hi friends!

Another week of eating on a budget has gone quite well!

Monday morning, I started off my day with a green juice.

Green JuiceGreen juice can get a bit expensive, since you’re compacting so much produce into one glass.  To keep my juice budget down, I just drink them less frequently.  It would be nice to have a juice once or more a day, but having one a few times a week still has benefits.  Your body will love the extra nutrients when it gets them.

The rest of my breakfast was a bowl of muesli with banana and almond milk.

Muesli w/ BananaBasically, I just added some rolled oats, chia seeds, raw pumpkin seeds, raw sunflower seeds, raw almonds, and sliced banana to a bowl, covered it with almond milk, and drizzled some pure maple sugar over the top.  It’s like an incredibly healthy bowl of cereal.  I love this on days that I don’t feel like cooking breakfast cereal.

For lunch at work, I had a salad of arugula, radish, sprouted chickpeas, and agave dijon dressing.

Arugula SaladSprouting chickpeas allows them to be eaten raw, plus it boosts their protein levels and makes them easier to digest.

My dinner (also at work), was a bowl of lentil barley soup.

Lentil Barley SoupI used this recipe, and it was quite delicious.  Very tomato-y, and lots of flavor.  I really enjoyed it.

My final snack for the night were chips and salsa, that I shared with Keenan, while we watched tv.  (We started watching that new series Hemlock Grove on Netflix.  Anyone else checked it out yet?)

Chips and SalsaThey may be slightly junky, but chips and salsa is one of my faves.  I mostly buy them for Keenan, but I definitely enjoy devouring them with him.  I also love making nachos out of them with some Daiya, beans, and veggies.

What have you been munching on this week?

<3 Lindsay

Posted in Breakfast, Budget, Dinner, Lunch, Work Food | 4 Comments

Stuffed Poblanos w/ Black Beans & Rice

Writing a food blog forces me to try so many new foods, and I totally love it!  Every once in a while I try something I’m not a huge fan of, but the vast majority of the time I absolutely love the new foods, especially veggies, that I try!

Stuffed Poblanos w/ Black Beans & Rice

This past week, I had yet another new food experience.  This time it was poblano peppers!

Poblanos are a large, very mild pepper that are native to Mexico.  They are high in vitamin C and potassium, and make excellent vessels to carry more delicious food.

I decided to stuff my poblanos with a filling blend of black beans, brown rice, corn, and mushrooms, smothered in a creamy chili cashew sauce and vegan mozzarella “cheese”.  They’re pretty incredible.

Stuffed Poblanos w/ Black Beans & Rice(serves 3-6)


  • 6 poblano peppers
  • 2 cups cooked brown rice
  • 1 cup cooked black beans
  • 1 cup corn kernels
  • 1 cup finely chopped cremini mushrooms
  • 3/4 cup Daiya vegan mozzarella cheese
  • 1/2 cup raw cashews, soaked for at least an hour
  • juice of 1/2 lime
  • 1/2 t chili powder
  • 1/4 t cumin
  • pinch of cayenne pepper
  • pinch of sea salt
  • fresh cilantro as garnish


1.  Preheat the oven to 425F.  In a large bowl, combine the rice, beans, corn, mushrooms, and cheese.

2.  In a blender, add the soaked cashews, just under 1 cup of water, the lime juice, chili powder, cumin, cayenne, and sea salt.  Blend on high for 30-45 seconds, or until smooth.

3.  Pour the chili cashew cream sauce over the rice and bean combo, and mix until the sauce is well incorporated into the rest of the ingredients.

4.  Slice each of the poblanos in half lengthwise, and place each half, inside facing up, into a baking pan.

5.  Fill each pepper half with the rice and bean combo.  Place the pan of stuffed pepper into the oven, and allow to bake for about 30 minutes, or until the tops turn golden brown.

6.  Top each pepper with a sprig of fresh cilantro, and serve.

Stuffed Poblanos w/ Black Beans & RiceA slice of avocado would also make an excellent topper for these peppers.  Try them with a side of roasted cauliflower for some extra nutritional and flavorful punch.

By the way, my picky boyfriend ate these and loved them, so I’m sure your family will as well.

Happy Earth Day!

<3 Lindsay

Posted in Dinner, Lunch, Meatless Monday, Recipe | 7 Comments

A Place at the Table

As some of you may know, I have recently joined the board of directors of one of my city’s food banks.  I am so excited to be on board, and I am already on a committee planning our next fundraiser, which will be an afternoon tea in early June.

Most of us are incredibly lucky to be able to go grocery shopping whenever we want, and pick out whatever we would like.  We might be a little tight on cash sometimes, but most of us have never been forced to go hungry because we can’t afford food.

For many families in America, and throughout the world, this isn’t the case.  Parents have to make the choice to go hungry so they can put food in their childrens’ mouths.  People have to make decisions to forgo groceries so they can pay their rent or their electric bill.  This isn’t some rare phenomenon either.  It’s happening in your city.  You most likely have neighbors experiencing this right now.

Thank God for food banks.  The food bank I am working with is open three days a week for people who are experiencing food emergencies to come through and pick up a shopping cart full of food for their family.  The food might not always be nutritious, but it puts something in their stomachs.

However, food banks cannot exist without people like us to donate our time and money.  Food banks function on grants from the government and from other organizations, government subsidies, donations of leftover food from grocery stores, and on private donations.  Private donations (from viewers like you) are especially important, because they fluctuate the most.  If people aren’t donating, food banks aren’t able to get certain foods that are needed, especially fresh produce.  If produce isn’t available through the food bank, then most likely these people just aren’t eating produce.  It’s a bit heart-breaking.

Last year a documentary, called A Place at the Table, was released to help publicize the food crisis that so many Americans are experiencing due to poverty.  I’ve posted the trailer here, and I encourage you all to download the film from iTunes, watching it On Demand, or to find a theater in your area where it is playing.  I hope it will open your eyes to the struggles that people all around us are facing, and that you will be moved to help out in whatever way you can, by either donating money, volunteering your time, or even just directing others to this film.

More information can be found at Take Part, including links to help you find your local food bank and get involved.

When one person in our society suffers, we all suffer.  We are all connected, no matter how much we would like to hide and forget about it.  Who knows, you could be helping to feed the future President of the United States.

How do you plan on getting involved to help wipe out hunger?

<3 Lindsay

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Smoothie Tip: Choose Avocado Instead of Banana

Just stopping in with a quick smoothie tip for you today!

AvocadoTry using avocado to thicken your smoothie, instead of banana.

Banana is high in sugar, which can cause inflammation when eaten in large quantities.  Adding banana to other fruit can really raise the amount of fructose in your smoothie.

Avocado is low in sugar, and high in cholesterol-lowering monounsaturated fats.

I usually throw 1/4 of an avocado in my smoothies, along with about a cup of other fruit, greens, some chia or ground flax seeds, and some water, coconut water, or non-dairy milk.

For recipes, check out my Cilantro Pineapple Smoothie and my Orange Raspberry Smoothie.

Have a great Thirsty Thursday!

<3 Lindsay

Posted in Smoothies, Thirsty Thursday | Leave a comment

What I Ate Wednesday #35

Being on a budget this past month has challenged me to make all of my own food, and to try my best to keep it cheap.  I’ve been doing my best to eat from what I already have on hard, although, I did make a trip to the store yesterday to stock up on fresh produce, and some essentials for our household, like bread and almond milk.

I always have oats and ground flax on hand to make a filling, nutritious breakfast.

Oats with Dried ApricotI chopped up some dried apricot to throw in, as well.  The next day, I made oats, but chopped an apple into it instead, with cinnamon and nutmeg.

For lunch at work, I went with one of my favorites: miso soup.

Miso SoupThis one had onion, wakame, carrot, daikon, shiitake mushrooms, and baby bok choy.  If you haven’t yet tried miso as a great source of probiotics, then you are missing out.

My other meal at work was udon noodles with broccoli, edamame, onions, garlic, and paprika.

Udon NoodlesThis was actually my first time trying these noodles, and I really enjoyed them.  They’re large and chewy, and can be added to just about anything.

That night, Keenan brought me some veggie taco from the restaurant where he works, and I completely forgot to grab a picture.  Imagine small soft corn tortillas, grilled veggies, including some onions, peppers, and squash.   Oh, so good.

What’s the best thing you’ve eaten this week?

<3 Lindsay

Posted in Breakfast, Dinner, Lunch, Work Food | 1 Comment

Radish & Carrot Salad w/ Agave Dijon Dressing

It seems like every season I end up with a new “go-to” salad.

Radish & Carrot Salad w/ Agave Dijon Dressing

Winter of ’11-’12, I had the Cranberry Kale Salad.

Cranberry Kale SaladSpring of ’12, it was the Springtime Strawberry Salad.

Springtime Strawberry SaladThis past winter, I was obsessed with the Quinoa Winter Salad.

Quinoa Winter SaladNow, we’re into spring of 2013, and I have another new “go-to” salad.  It mixes fresh, seasonal baby greens and radishes, with my divine homemade (and low-fat) agave dijon dressing.

Radish & Carrot Salad w/ Agave Dijon Dressing(serves 2)



  • 4cups spring mix
  • 4 radishes, sliced thinly
  • 2 small carrots, peeled and grated
  • 2 T raw pumpkin seeds


  • 2 T dijon mustard
  • 1 T agave syrup
  • 1 t apple cider vinegar
  • 1 t olive oil
  • pinch of garlic powder
  • dash of sea salt
  • dash of black pepper


1.  In a small bowl, combine all of the ingredients for the dressing, and whisk together.  Set aside.

2.  In a large bowl, combine the spring mix, carrot, and radish, and toss together.  You can also add some garbanzo beans or edamame as an extra protein source, if desired.

3.  Divide the salad onto two plates or bowls, top with pumpkin seeds, and drizzle with the dressing.

Radish & Carrot Salad w/ Agave Dijon DressingThis dressing has actually been one of my favorites for quite a while.  It’s definitely one that shows up frequently in my What I Ate Wednesday posts, and in my Instagram pics (@veglindz).  I have been playing around to get the recipe right, and I knew immediately that this version was The One.  Just the right amount of sweet and tart, and only a teensy bit of oil to get the consistency perfect.

I have always been a bit intimidated by radishes, but I really fell in love with them this year.  They’re very simple, but have a slight spice to them.  Besides slicing them into this salad, I also love slicing them up and dipping them into my arugula hummus.  Radishes provide you with vitamin C, potassium, fiber, and antioxidants that help fight cancer and heart disease.  They are also great detoxifiers, and have been known to help treat jaundice.

What have you been loading into salads lately?

Have a great week!

<3 Lindsay

Posted in Dinner, Lunch, Meatless Monday, Recipe | 1 Comment