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The Garden

The only thing better than eating a healthy diet, is doing it regularly.

Roasted Brussels Sprouts & Hummus Wrap

Pre heat oven to 375.

Halve the Brussels sprouts and spread out on a baking sheet (or an air fryer works amazing).

Drizzle the halved Brussels sprouts with olive oil and toss then toss in all the seasonings.

Bake at 375 for 12 minutes.

Spread hummus on wraps. Top with roasted Brussels sprouts.

Veggie Chili

Cook bell pepper, onion, carrots, celery and garlic in olive oil on medium-high in Dutch oven for 3-5 minutes until tender. Add tomato paste and seasonings and continue to cook for 2 minutes. Add remaining ingredients, bring to a boil then simmer for 30 minutes. Remove bay leaf before serving.

Serve with vegan corn bread!

Pesto Arugula Plant Based Pizza

Set oven to temperature according to pizza crust, or 400. Pre-bake crust for 8 minutes, if making from dough. Slice Roma tomatoes and use paper towel to absorb some of the tomatoes moisture. When pre bake is complete, stir then spread vegan pesto to cover the crust. Add arugula, tomatoes and both cheeses. Bake for 10 minutes.

Greek Spinach Grilled Cheeze SANDWICH

Mix everything together until well blended.

Spread cheeze mixture on 6 slices of bread and top with 6 other slices of bread. Grill. Drizzle with honey and serve.

Add any fresh veggie as a side- I love sliced cucumbers with salt and pepper!

Cherry Tomato Bow Ties Pasta

Preheat oven to 350 F. Cook pasta according to box instructions. When pasta is finished, drain water and fold in bag of non-dairy mozzarella shreds. Add olive oil, rosemary, basil, garlic, marinara sauce, and grape tomatoes to a glass baking dish and bake for 20 minutes. When finished combine all ingredients and garnish with basil leaves and non-dairy sour cream.

Tropical Slaw Sandwiches

Stir everything together, add to sandwiches and serve! Refrigerate leftovers.

Optional side dish: sweet potato fries

Functional Banana Nut Toast

Plant Based Leonardo Da Vinci

Plant Based Pesto Spread

Add all ingredients to a food processor except for olive oil and water, and blend.

While blending, slowly add olive oil first and then water until consistency meets preference.

Refrigerate for up to 1 week.

Plant Based Smoothie Mugs

Grab whatever you have on hand! There’s no wrong way here.

Measurements will depend on the size of your mug and the ingredients you choose. I just added a handful of everything!

Add your ingredients to any freezer safe mugs with lids.

When you’re ready to drink, fill the mug with your favorite nut milk, transfer to the blender, blend, back to cup, and enjoy!

Plant Based Vanilla Cupcakes


Strawberry Vanilla Frosting


Meal Service Reviews:

Some options may have changed; reviews dated 2021

* = vegan only


Home Chef

Meal Prep Life

Green Chef

*Daily Harvest





Fresh n Lean

Every Plate

*Purple Carrot

Hungry Root

Why plant based?

As a mother and wife, I had a lot of people relying on me and that required good health for good energy. Before transitioning to a plant-based diet, I was suffering with several health issues and had been taking thyroid medication for 6 years. Immediately after removing all animal products from my diet, and increasing fruits and vegetables, my quality of life began to improve. I no longer take thyroid medication and also discontinued insulin I was taking for gestational diabetes. My family saw the transformation and chose to make some changes of their own. We have personally experienced the healing power of food and want to share our experiences and recipes!

“Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own;”

1 Corinthians 6:19

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