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Dietitian Debbie Dishes

Dishing Up Healthy, Vegetarian Eats

Meet Debbie
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Apple Cinnamon Breakfast Quinoa

Overnight Chia Breakfast Oats

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About Me

I’m Debbie, the Registered Dietitian and writer behind this blog where you’ll find healthy, seasonal, vegetarian recipes! I believe that healthy eating and good nutrition shouldn’t be complicated so let me make it a little easier for you.

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Woke up craving something savory for breakfast so I made this tofu scramble. 😋😋😋 I haven’t made it in ages and I forgot how simple and delicious it is! Seriously takes just 5 min to whip up. You don’t even need to press your tofu! I like to pile it on some buttered toast (I love @miyokoscreamery vegan butter 😍) and serve it with some fruit.Here’s how you make it:
-Add 8 oz firm tofu to a bowl and mash with a fork until crumbly.
-Add a little olive oil to nonstick skillet over medium high heat. Add tofu.
-Sprinkle on 1/8 tsp garlic powder, 1/4 tsp turmeric, 2 Tbsp nutritional yeast. Sauté together until tofu is hot and any liquid has cooked away.
-Season with salt and black pepper. That’s it! I like to add a little hot sauce and cilantro too when serving.👍

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I’ve been struggling to get over a nasty cold for the last week and I’ve been craving all the comfort foods. 🤧 This #vegan roasted butternut squash soup has been getting me through! 😋😋😋 It’s super simple to make and could be the perfect addition to a plant-based thanksgiving meal! 👍 (I mean, just look at that coconut milk swirl. 😍) Recipe on the blog here! 👉 https://dietitiandebbie.com/2019/11/05/vegan-roasted-butternut-squash-soup/

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Love me a big bowl of oats on a chilly, rainy morning. 💕 I just wish I had the time to make it on a weekday before work! 🤷‍♀️ Now that pears and apples are in season, they are my go-to topping for oats. 😋 I just sauté them in a little coconut oil, maple syrup, and cinnamon until tender - so good! What are you putting on your oats these days??

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What are your thoughts about seitan? Have you ever tried it? It is a great source of plant-based protein and works well in dishes like this stir fry. I’m a fan! 🙋‍♀️ Like tofu, it is pretty much a blank slate flavor-wise so you can add it to a variety of dishes! 👍 The protein in seitan is gluten, the same protein found in wheat and it is made my rinsing all the starch from wheat flour until only the sticky gluten remains. The texture reminds me a little of chicken, hence the inspiration for this #vegan cashew chick’n stir fry! Seriously need to make this recipe again ASAP and it can be a good one for any seitan newbies. 😋 Recipe is on the blog here! 👉 https://dietitiandebbie.com/vegan-cashew-chicken-stir-fry/

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Every fall, I look forward to making this simple pumpkin spice smoothie again! It is a great way to use up any leftover canned pumpkin you might have. 👍 Here’s how to make it:
🎃1/2 cup unsweetened canned pumpkin puree
🎃1 cup plant-based milk (I like almond or soy)
🎃1 banana (use frozen banana for a thick, chilled smoothie)
🎃1/4 teaspoon cinnamon
🎃Dash of nutmeg
🎃1 tablespoon chopped, peeled fresh ginger
🎃 Optional add-ins: handful of spinach, 1 tablespoon hemp hearts, 1/4 cup cashews, 1 tablespoon almond butter, 1 scoop vegan protein powderBlend it all up in your blender until smooth!

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