Dawna Stone

You Can Have A Better Life

Vegan

Quinoa & Chickpea Salad

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Sometimes the hardest part of preparing a lunch or dinner meal is figuring out what you’re in the mood for. When in doubt, my go-to is a quinoa bowl full of my favorite foods. In this case, I put together chickpeas, kidney beans, carrots, and celery. A simple combination that satisfies my craving for a healthy, filling lunch that keeps me happy all afternoon.

To top it off, I put together an easy dressing with ingredients I had on hand. I love balsamic vinegar and with a dash of salt, pepper and oregano, I was able to add just the right amount of flavor.

P.S. Looking to jump start your healthy eating? Join me for a quick and simple 5-Day-Detox.

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Quinoa & Chickpea Salad
Servings
2
Servings
2
Quinoa & Chickpea Salad
Servings
2
Servings
2
Ingredients
Salad
Dressing
Servings:
Instructions
  1. Cook quinoa according to package directions. Cover and refrigerate until chilled.
  2. Add the chickpeas, beans, carrots, celery, and sea salt to the quinoa and toss to mix.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, sea salt, black pepper, and oregano. Pour the dressing over the quinoa mixture and toss well to combine. The salad can be stored in the refrigerator for 2 to 3 days.
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Blackberry Yogurt Bowl

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This may look like a healthy, power breakfast (which it definitely can be), but I tend to enjoy this Warm Blackberry Yogurt Bowl as an after dinner treat. There's something so sweet and satisfying about warm blackberries over chilled yogurt. With the addition of bananas and sliced almonds, this is a delicious dessert that you can enjoy without any guilt.

P.S. Want to jump start your healthy eating? Check out my quick and simple 5-Day-Detox.

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Warm Blackberry Yogurt Bowl
Servings
1
Servings
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Warm Blackberry Yogurt Bowl
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Warm blackberries in microwave safe bowl for approximately 20-30 seconds.
  2. Place yogurt in a single serve bowl and stir in honey (optional). Top with warm blackberries, banana, and almonds.
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Roasted Vegetable Soup

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I am always looking for different and creative ways to integrate vegetables into my family’s diet. (With a 6- and 8-year-old at home, I’ve discovered that I need to somehow keep veggies interesting). This Roasted Vegetable Soup recipe incorporates 8 fresh vegetables and simple herbs to create one amazing combination. Roasting the veggies before pureeing brings out their sweetness and intensifies their natural and delicious flavors.

I find that this soup hits the spot after a few weeks of indulging during the holidays. It's a great recipe to take with you into the New Year!

I hope you enjoy the soup! If you want to jump start your healthy eating, join me for a 5-day detox.

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Roasted Vegetable Soup
Servings
4
Servings
4
Roasted Vegetable Soup
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the vegetables in ¼ x ¼ x 2 inch pieces and place in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. (Note: you will need several baking sheets to accommodate all the vegetables. The sweet potatoes often take longer than the other vegetable so make sure to place them on their own tray.)
  3. Roast the vegetable for approximately 25 minutes at 400 degrees, turning once. Increase temperature to 425 degrees and roast for an additional 10-15 minutes or until vegetables are tender.
  4. In a large saucepan, combine vegetable broth and roasted vegetables. Bring to a boil and simmer for 10 minutes. Transfer to a high-speed blender and puree in batches. Season with salt and pepper as needed.
  5. Sprinkle with chopped basil and serve.
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Roasted Vegetables for Summer Enjoyment

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There are certain foods that not only taste great but also make you feel great. Roasted vegetables do that for me. Whenever I eat this savory dish, I feel like I’m taking care of myself. Although I like vegetables and prepare them in many different ways, roasting is by far my favorite.

This dish is so simple to make but will impress even your vegetable adverse family members or guests. For this recipe I made the yellow, purple and orange carrots the stars of the dish but you can pick just about any vegetables including squash, asparagus, cabbage, etc.

It's a great recipe to incorporate into your summer meals. Enjoy!

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Roasted Vegetables
Servings
2
Servings
2
Roasted Vegetables
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 400 degrees. Place all ingredients on a baking tray and drizzle with extra virgin olive oil. Add salt and pepper.
  2. Bake for 12-15 minutes or until vegetables are tender.
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Blueberry Banana Smoothie

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Blueberries and banana make for a perfect combination in this smoothie. Made with 5 simple ingredients, this protein-packed blueberry smoothie is sweet and refreshing. With a little bit of vegan protein powder, it can be a perfect breakfast or post workout snack. If you can’t find fresh blueberries simply use frozen.

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Blueberry Banana Smoothie
Servings
1
Servings
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Blueberry Banana Smoothie
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. In a blender, combine the almond milk, blueberries, banana, protein powder, and ice cubes. Blend until smooth. Pour into a glass and enjoy.
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Pear & Blackberry Crumble

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I admit it: I have a sweet tooth. Sometimes I crave a sweet treat at the end of a long day. I try to limit my indulgences to once a week and keep them gluten-free. This one is full of pears and blackberries (or raspberries if you prefer), and is accompanied by a crumble made with gluten-free oats and almonds. The crunch of the crumble is the perfect balance to the tender and juicy fruit. I hope you enjoy this recipe as much as I do!

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Pear & Blackberry Crumble
Servings
4
Servings
4
Pear & Blackberry Crumble
Servings
4
Servings
4
Ingredients
Filling
Crumble
Servings:
Instructions
  1. Preheat oven to 400 degrees. In a large bowl combine sugar, flour and cinnamon.
  2. Add pears and gently mix until all are coated. Gently fold in the blackberries.
  3. Divide filling evenly between 4 ramekins. Each ramekin should be over-filled as they will settle slightly after baking. Set aside.
  4. In a food processor combine oats, sugar, almonds and coconut oil to make crumble. Slowly add water while pulsing.
  5. Evenly distribute crumble on top of the filling and bake for 20-25 minutes. Crumble should be lightly brown but take caution not to let the crumble burn.
  6. Remove from oven and let cool. Serve warm.
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