I’m new to this VEGAN journey! I’m a 3 month old VEGANY! I definitely can FEEL the difference.
This recipe is something inexpensive (cheap),vegan, simple, good, and quick. One can go the extra mile and substitute the onion and garlic powder with fresh veggies. As a Praise Dancer, it’s important what goes in the body physically and spiritually.
I noticed I feel much lighter, healthier and I have TONS OF ENERGY!
After I went to a wellness seminar. I came to know that most of the food I was eating was causing severe issues in my life. Depression, weight gain, allergies, and insomnia, just to name a few. I wasn’t a big meat eater, but I was a big cheese eater, and I ate eggs like everyday. Little did I know that these food was causing a chemical imbalance, hormone issues (mood swings, depression), bloating, and weight gain single handily.
The lady challenged me to change my diet for a week! Well, here I am 3 months later. What a difference a week made!
- Depression GONE!
- Mood Swings GONE!
- Insomnia GONE!
- Bloated gut GONE!
I admonish anyway TAKE THE CHALLENGE!
#praisedancersrock #dancelevels #takethechallenge #vegetarianstrugglingvegan
Vegan Zuchinni Spahetti
A simple, easy, cheap vegan recipe.
- 1 tbsp. olive oil
- 1/2 tsp. himalayan salt
- 1/2 tsp. black pepper
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tbsp. vegan butter (I use Earth Balance.)
- 2 zucchini (spiraled)
- 1 tbsp pasta sauce (I use Classico Fire Roasted Tomato and Garlic)
Heat oil on medium-heat in large skillet.
After oil is hot, add spiraled zucchini.
Add salt, black pepper, garlic powder, onion powder, and vegan butter.
Sauté until soft, about 5-7 minutes.
Stir in pasta sauce.