Day 15 Of The 21 Day Vegan Kickstart
It’s another extra special day with the 21 day vegan kickstart collaboration with #LunchBreakLIVE. It’s special because we get three recipe demos today, all easy, vegan, and totally healthy. The guest Chef for day 15 was Kimberly Kirschner LDN, CNS, LMT, CPT. She showed us how to make a Breakfast Tofu Scramble, Red Beans and Rice with Collard Greens, and a Strawberry Chia Pudding for dessert. Wow, those all sound so delicious. Let’s take a look at how it’s done…
Let’s Meet Our Chef
Kimberly Kirschner is a founder of the Willow Star Haven Charitable Foundation.
Kimberly has earned a Master’s of Science in Nutrition and Integrative Health from Maryland University of Integrative Health and has been awarded the Certified Nutrition Specialist (CNS), an advanced clinical nutrition designation from the Board for Certification of Nutrition Specialists. She is a licensed Nutritionist in Florida and specializes in helping clients prevent/improve health issues associated with metabolic syndrome by improving their lifestyle.
Kimberly earned a medical Fellowship in Integrative Oncology offered by the American Association of Anti-Aging Medicine (A4M). She has also trained with Dr. Kelly Turner, author of “Radical Remission: The 9 Key Factors That Can Make a Real Difference in Surviving Cancer Against All Odds,” and is a Certified Radical Remission Workshop Facilitator.
She is a certified instructor for the Food for Life Program which is a direct service nutrition program of the Physicians Committee for Responsible Medicine (PCRM). The Food for Life curricula was designed by physicians and nutrition experts and offers participants nutrition information with instruction on preparing foods to help prevent and/or fight metabolic syndrome conditions like obesity, diabetes, cancer, and cardiovascular disease.
Kimberly is certified in Personal Fitness Training (CPT) and Corrective Exercise (CES) with the National Academy of Sports Medicine; she also works extensively with vibration and acceleration technology as a Certified Power Plate Trainer (Levels I and II and Golf Academy) and is Certified in Foundation Training, a fitness program designed to strengthen the core, conquer back pain and help people move with confidence. She is also a Licensed Massage Therapist (LMT).
Kimberly speaks English and Spanish fluently and can lead workshops and speak at conferences or seminars in both languages.
Animal Therapy work: Kimberly and her Pet Partners, Abbey, and Beau, are registered Therapy Volunteers with Therapy Dogs International (TDI), and she is a volunteer puppy raiser for Canine Companions for Independence service dogs.
Willow Star Haven hosts a Facebook group: Health and Healing Workshop Celebration. Please join our group to help further the discussion on the pursuit of wellness.
21 Day Vegan Kickstart Day 15: Recipe 1
Let’s talk about breakfast. The Tofu Breakfast Scramble Kimberly made for us looks so super tasty. And tofu is a great protein source. Extra-firm tofu, when crumbled, has a scrambled egg texture and, when paired with turmeric, a bit of an egg-like flavor, without any added cholesterol. It is a great alternative to eggs and is so much better for you.
Breakfast Tofu Scramble
- 14-16 ounces tofu extra firm (light or low-fat when possible)
- 1 clove garlic minced
- ½ cup onion diced
- ½ cup green pepper diced
- ½ cup red pepper diced
- ¾ cup mushrooms chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin powder
- ¾ teaspoon black pepper
- 1 teaspoon salt
- Add 1/4 cup water to large sauté pan. Once heated, add onion.
- When the aroma releases from the onion and it starts to become translucent, add garlic. Cook for 2 minutes, add peppers and mushrooms and add 1/4 cup water if vegetables are sticking to the pan. Cook for about 4 minutes or until vegetables are tender.
- Crumble tofu with hands and add to pan along with turmeric, mixing well. Add cumin powder, pepper, and salt, and cook for another 4-6 minutes until everything is cooked through.
- Serve with whole grain toast or on a warm corn tortilla.
21 Day Vegan Kickstart: Recipe 2
It’s Red Beans and Rice with Collard Greens for dinner (or lunch)! This recipe is so simple and so delicious, filled with that fiber punch. Beans are also a great plant-based protein source. This is a New Orleans Staple recipe and incorporates the nutrients and texture of collard greens. The added brown rice bulks up this dish which is sure to keep you feeling full and satisfied for quite some time.
Red Beans and Rice with Collard Greens
- ½ onion diced
- 1 green bell pepper diced
- 2 stalks celery sliced thinly
- 3 cloves garlic minced
- 1 bay leaf
- 2 cups cooked red beans with at least 2 tablespoons of the cooking liquid
- ½ tsp cracked black pepper
- 1 tsp fresh thyme leaves
- 1/4 tsp salt
- water as needed
- 2 cups collard greens sliced
- cooked brown rice to taste
- hot sauce to taste
- Over medium heat, sauté the onion, bell pepper, and celery until the onion is lightly caramelized.
- Add the garlic and sauté for 1 more minute.
- Add the bay leaf, red beans with liquid, pepper, thyme, and salt. Add water to create enough sauce to look like a stew (about 1/4 cup).
- Simmer the sauce for at least 10 minutes, though the longer you let it simmer, the better it gets. Replace the water as it evaporates. Smash the beans until the sauce thickens, but don’t worry about getting every bean smashed. The sauce should have a lot of texture.
- While the sauce is simmering, steam the collard greens. Combine the collard greens with the finished bean sauce. Serve over rice and top with hot sauce.
- The Gourmet Touch: Slowly smoke two veggie Italian sausages and slice into thin rounds. Add to the simmering bean sauce, about 5 minutes before it is done. This will give the dish a smoky, spicy flavor.
21 Day Vegan Kickstart: Recipe 3
Finally, it’s dessert time on day 15 of the 21 day vegan kickstart! And who doesn’t like a little dessert? This pudding is made with strawberries, chia seeds, and nondairy milk, which combine for a healthy and tasty treat! Chia seeds are magical little seeds, that expand in liquid, forming a thick pudding-like texture. They also add a fun crunch to every bite. I absolutely love chia pudding because it is so simple to make.
Strawberry Chia Pudding
- 1 ½ cups frozen whole strawberries 1 1/2 cups
- 3 tablespoons use white chia seeds; black chia seeds will discolor the pudding
- 1 tablespoon coconut nectar or pure maple syrup
- 1 teaspoon lemon juice
- salt pinch
- ½ cup + 2-3 tablespoons plain low-fat nondairy milk Do not use a nut-based milk. Opt for soy or coconut.
- In a blender, combine the strawberries, chia seeds, nectar or syrup, lemon juice, salt, and 1/2 cup plus 2 tablespoons of the milk. Puree until the seeds are fully pulverized and the pudding begins to thicken. (It will thicken more as it cools). Add the extra 1 tablespoon of milk if needed to blend.
- Transfer the mixture to a large bowl or dish and refrigerate until chilled, about an hour or more. (It will thicken more with chilling, but really can be eaten right away).
Thanks For Joining Us!
Thank you for joining in on the fun for day 15 of the 21 day vegan kickstart. The three recipes shared today are easy vegan recipes that anyone can make at home. They are nutritious and guilt-free, perfect for your jumpstart to health in the new year! If you are looking for other vegan recipes that will help you on your plant-based diet journey, be sure to stop by the #LunchBreakLIVE page. There are a ton to choose from. Until next time…keep cookin’!
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JaneUnChained graphic designer, behind-the-scenes problem solver, and IG contributor. Donna is a creative in the film industry, a passionate vegan, and promoter of a plant-based lifestyle. Known on social media as ThatSnarkyVeganGirl. Follow her on IG @ThatSnarkyVeganGirl