I thought my head was going to explode!!!

February 23, 2010

Yesterday was horrible…. I had the worst headache and I felt like my body was hit by a truck! The headache was the kind that was throbbing and horrible and wouldnt go away- I drank tons of water, took tylenol, and even took an hour nap! Nothing helped. …I need to remember this next time I have a craving to put those toxins back in my body!!!

Last night I made an awesome vegan dinner though – “It was called Meat loving Husbands Sheperds pie” sure enough, my “meat loving husband” LOVED it – his words were “phenomenal” and “really good babe”, I am putting this recipe in the favorite pile. Here is the recipe in case you are interested:

Ingredients (use vegan versions):

4 or 5 russet baked potatoes, peeled and cooked
2 teaspoons olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 cup mushroom or vegetable broth
3/4 cup plain soymilk
8 oz. slice mushrooms
1 head broccoli, chopped or grated, stems and all
2 carrots, chopped or grated
2 celery ribs, chopped
1 teaspoon cornstarch plus 1 teaspoon flour
1 tablespoon nutritional yeast
2 handfuls French fried onions


I got a version of this recipe from my friend Becky. I’ve altered it a bit to my own tastes. Her meat eating husband loves it so I figured mine will too. Made it last night and got many compliments from my husband!

Mash cooked potatoes with as much soymilk as you need and lots of vegan buttery spread to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.

Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt.

Add the broth and soymilk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat.

Spray a 8″x8″ baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down.  Sprinkle the top with nutritional yeast and French fried onions. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.

Serve with garlic toast or fresh bread. Enjoy!

Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies. Either way it is delicious!

Serves: 6

Preparation time: 30 minutes

It took me a lot longer than 30 minutes with all the chopping that is involved but the work was well worth it! Can’t wait to eat this one for leftovers!

Today I feel great! I went to bed when I put my kids down pretty much at 8:30ish and slept until 6:30 and woke up headache free! I have energy and so far I can already tell a difference in my body as far as how I feel overall…. I am so excited to see the number drop on the scale next Monday!! I think tomorrow I will add pilates to the mix once my body is fully done detoxing.

Peace and Love and Veggies



One comment

  1. wow, that sounds yum!

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