Category Archives: Recipe


Last year when I first ventured into the vegan lifestyle I bought a bag of bulgur wheat on whim during one of my trips to the grocery store. It sat in my pantry for several months, I just didn’t know what to do with it.

Tabbouleh // Herbivore Triathlete

One day during the summer I came across a recipe for tabbouleh that caught my eye. I decided to try the recipe and it was a hit with both my oldest daughter and myself. I made the tabbouleh as written a couple of times, but the amount of olive oil the recipe called for just did not sit well with me. Then summer turned into fall and winter and tabbouleh is such a fresh summery meal to me that I didn’t give it much more thought.

Tabbouleh // Herbivore Triathlete

On my birthday my family took me out to dinner at a local natural eatery called Alladin’s. It was a favorite of mine during my high school vegetarian years so I knew it was a great choice for my birthday dinner celebration. As I was browsing the menu my oldest daughter pointed out that one of the appetizers was tabbouleh! It was served with pita bread and sparked my memory of how much I enjoyed this dish over the summer.

Tabbouleh // Herbivore Triathlete

Shortly after my birthday dinner I came across a tabbouleh recipe on one of my favorite vegan blogs, Oh She Glows. I knew it was time to re-make my beloved tabbouleh recipe with less oil and fall in love all over again.

Adapted from: Oh She Glows

Makes 2-3 cups


  • 1/2 cup Bulgur Wheat (can substitute another grain if you’d prefer)
  • 2 cups vegetable broth
  • 2-3 cups fresh Italian, chopped finely
  • 1 tomato, chopped
  • 1/2 cucumber, chopped
  • 1 small carrot, chopped finely
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 1/4 cup fresh lemon juice (I had no lemons and used the bottled stuff, it worked fine)
  • 1-2 tablespoons extra virgin olive oil
  • Kosher salt and black pepper, to taste

Tabbouleh // Herbivore Triathlete


1. Place vegetable broth in a medium sized pot and bring to a boil. Add in the Bulgur wheat and reduce to simmer for about 20 minutes, or until tender.

2. While the bulgur wheat is simmering, chop all the vegetables and place into a large bowl. Once the bulgur wheat is cooked go ahead and add it into the bowl. Pour on the lemon and extra virgin olive and stir well. Season with salt and pepper to taste.

3. The tabbouleh may be eaten right away, but the flavors will intensify if allowed to sit in the refrigerator for at least 30 minutes.

**Tabbouleh will keep in the fridge in a covered container for up to 5 days.**

Tabbouleh // Herbivore Triathlete


Saturday Morning Fitness Motivation and Avocado-Mango Smoothie Recipe


Avocado-Mango Smoothie

Serves 2 | 30 minutes or fewer

1 and 1/4 cups coconut water
1/2 medium avocado, pitted, flesh scooped out
2 tablespoons walnuts
1 and 1/2 teaspoon lime juice
3/4 cup frozen mango chunks

Place all ingredients in blender in order listed, and blend 30 seconds, or until smooth.

avocado mango smoothie | Herbivore Triathlete

Per 1-cup serving 179 cal; 3 grams protein; 10 grams total fat (1 gram saturated fat); 22 grams carbohydrates; 0 mg cholesterol; 160 mg sodium; 6 grams fiber; 15 grams sugar

Cookie Butter Banana Bread {vegan}

Cookie Butter Banana Bread 2 // http:///

Cookie Butter aka Speculoos aka Biscoff Spread is quite possibly the most amazing “butter” ever invented. Slathering some cookie butter on bananas is a scrumptious snack. Banana bread is the best quick bread as far as I’m concerned. So, cookie butter banana bread was an obvious choice for me. This is! Not even kidding.

** Edited to add: It was brought to my attention by a reader that Trader Joe’s Cookie Butter is NOT vegan. However, Biscoff Spread IS vegan, I suggest using Biscoff for this and any other “cookie butter” recipe.**

Trader Joe’s also has a list of all their vegan products here.

Cookie Butter Banana Bread 6 //

Cookie Butter Banana Bread
Adapted from Better Banana Bread by neverhomemaker


  •  3 brown spotted bananas, medium
  • 2 tablespoons flax meal
  • 1/2 cup plain almond milk, at room temperature
  • 1/4 cup dark brown sugar
  • 1/2 cup cookie butter (I used Trader Joe’s Speculoos Cookie Butter)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 cup unbleached bread flour
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • Pinch salt

Cookie Butter Banana Bread 5 //


  1. Preheat oven to 350º F. Spray a loaf pan and set aside.
  2. Mash the bananas and set aside.
  3. Mix together the flax meal with almond milk, set aside.
  4. In a large bowl, combine the brown sugar, cookie butter, applesauce, maple syrup, and vanilla extract. Add in the flax meal mixture and bananas.
  5. In a medium bowl, whisk together the flours, baking powder, and salt.
  6. Add the dry ingredients to the wet using a spatula and mix until just combined. Do not over mix!
  7. Pour mixture into prepared loaf pan and bake for 1 hour.
  8. Remove loaf from oven and check for doneness. If needed, return to oven for up to 15 minutes.
  9. Let cool in loaf pan, then transfer to a wire rack to finish.
  10. Slice and enjoy with a pat of vegan butter such as Earth Balance.

Cookie Butter Banana Bread 4 //

Have you tried cookie butter yet? What’s your favorite way to enjoy cookie butter? I like mine pretty much anyway I can get it, preferably right from the jar on a spoon into my mouth!

Cookie Butter Banana Bread 3 //

Dinner Menu for the Week of March 4th, 2013

Weekly Dinner Menu 03.04.13 // Herbivore Triathlete

When I posted my weekly dinner menu last week I received a lot of positive feedback from you guys, thanks so much! Since the post was so popular I am going to share my weekly dinner menu again this week.

On Friday I jot down some ideas for dinner and then get input from my husband and kids then finalize the menu for the following week. I make a grocery list of items I will need after checking the fridge, freezer and cupboards. On Saturday I go to the grocery store to do all my shopping for the week. Sunday is the day that I do all my prep work; washing and cutting up veggies, making snacks for the week, putting casseroles together, etc.

I also plan out my lunches and snacks for the week based on what I will have leftover from dinners. I always bring a big salad with lots of veggies and toppings such as hemp seeds for lunch in addition to leftovers. This week for snacks I have Mineola oranges, bananas, and apples, for fruits. I have peppers, baby carrots and celery with hummus to cover veggies. I also made some buckwheat granola, yum!

Here is this week’s menu:

Monday: Cheesy Chickpea and White Bean Soup from Let Them Eat Vegan by Dreena Burton (page 82)

Tuesday: Mac-Oh-Geez from Let Them Eat Vegan by Dreena Burton (page 164) with green beans

Wednesday: Broccoli and Rice with Tofu Tenders

Thursday: Cauliflower Yellow Lentil Curry with rice and peas

Friday: Make Your Own Pizza Night

What are your meal plans for the week? Do you plan out your meals or just wing it?

Magic Mushroom Soup and Gravy {vegan}

No, no, not that kind of magic mushroom!
Magic Mushroom Soup {vegan} // https://herbivoretriathlete.wordpress.comI have made this soup numerous times, tweaking and adjusting each time, until I felt that I have finally found the perfect recipe. You will find that this soup is magical because it can also be used as a gravy, simply reduce the amount of liquid you add.

I’ve made this as a gravy and poured it over millet for a hearty winter-y meal, though any grain such as brown rice or quinoa would work wonderfully as well. This magical soup & gravy is a great vessel for greens too. I’ve used both kale and spinach successfully, you could use collards or chard, if that is your preference, simply add the greens in at the end of cooking.
Magic Mushroom Soup {vegan} //

Adapted from New York in Green
Makes 4 to 8 servings

  • 1 small onion; chopped
  • 1 (4 oz.) container of wild bunch mushrooms (shiitake, cremini, oyster), sliced
  • 1 (8 oz.) container of baby Portobello mushrooms, sliced
  • 1 (8 oz.) container of button mushrooms, sliced
  • 1/8-1/4 cup Bragg’s Liquid Aminos (add amount based on your preferred saltiness)
  • 1 tablespoon fresh rosemary**, chopped
  • 1 teaspoon lemon pepper
  • 3/4 teaspoon paprika
  • 1/4 cup flour
  • 2 cups vegetable stock
  • 2 cups unsweetened plain almond milk
    Magic Mushroom Soup {vegan} //


  • Sauté the onions in a little oil until they are soft and translucent, I used coconut oil.
  • Add in all of the mushroom slices. Cook them down for several minutes; then add the Bragg’s Liquid Aminos, rosemary, lemon pepper, and paprika.
  • Once the mushrooms are cooked down,stir in your flour. Do this quickly and once it is in don’t delay, stir it to ensure to no clumps form, creating a mushroom paste.
  • Add in the stock once you get your paste at an even consistency, about 1/2 cup at a time. Bring the mixture up to a simmer.
  • Keep adding the stock,1/2 cup at a time, bringing to a simmer each. Follow the same procedure with the almond milk, adding 1/2 cup at a time. Be careful always to only bring to a simmer, never to a boil. If the soup boils, it will “break” – the flour will separate from the oil it has bonded to, and each will float at the surface of your soup in weird little bubble pods instead of infusing it and making it creamy.
  • Once all four cups of liquid have been added, let the pot simmer (simmer not boil!) for ten to fifteen minutes.
  • Turn off heat; let sit five to ten minutes before serving.
    Magic Mushroom Soup {vegan} //

**If you have dried dill, I highly recommend you try using it instead of the rosemary. Both will work beautifully, but I prefer the dill to the rosemary.**

Are you a mushroom fan? I love mushrooms. I will eat them any way I can get them, but this soup has become a favorite.

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You can check out even more great recipes at Buns In My Oven!

Dinner Menu for the Week

weekly menu

Do you ever feel stressed out trying to throw a healthy and tasty dinner together at the last minute during the work week? I know I do. With three active kids and two parents who both exercise daily and work full-time, dinner can become very hectic around my house. Next week starts soccer season for my two younger ones, plus the youngest begins swim lessons this week. Flying by the seats of our pants for dinner is not going to cut it any longer.

I am a planner by nature. I like things organized, in their place, and predictable. Routines and I are BFFs. I started to plan dinner for the week last week and it worked out fantastically. I thought other families might appreciate me sharing what we have planned each week.

Keep in mind that I am the only 100% plant-based eater in my house, the rest of the family is omnivores. Adjust each meal to accommodate your own dietary needs.

**I do all my prep work on Saturday and Sunday. This includes finalizing the menu for the week, then checking what ingredients I have at home and making a grocery list. Once home I begin washing, chopping, and sautéeing veggies. I wash all fresh fruits. If anything needs thawed I take it out of the freezer and move it to the refrigerator. I pack lunches and snacks for the next day each night.**

Here is this week’s menu:

Monday: Saucy Skillet with Tofu (Chicken for family) from Food & Family Magazine Summer 2006
Tuesday: Crockpot Tortilla Soup from 86 Lemons
Wednesday: Salads (The family will have steak to add to theirs if they choose)
Thursday: Taco Chili with Cheeze Sauce from Oh She Glows
Friday: Naughty and Nice Enchilada Casserole from Oh She Glows

I pack my lunch to bring to work every day. Here is what I’ve got planned this week; Organic Spring Mix Salad greens with various toppings (sunflower seeds, dried cranberries, hemp seeds, etc.), Tabbouleh (recipe to come!), and Rip’s Sweet Potato Bowl

I also bring snacks to work with me, this week I bought; fresh fruit (Cara Cara oranges, Anjou Pears), granola, roasted red pepper hummus with veggies, and edamame.

Do you ever plan your meals for the week? Have any favorite dinner suggestions? Links encouraged!