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Vegan Organic Rolled Oats

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Vegan Kick Start, Day 1 – Breakfast

Another Greenfare vegan meal hit. The ingredients are: Organic rolled oats, ground flaxseed meal, Raisens, water, vanilla extract and cinnamon.   I will substitute the water with almond milk to give it some extra zing! Honey is an excellent alternative to sugar. However, there were no sweeteners add to this version.

Breakfast was amazing. It was almost like eating desert for breakfast! Very smooth and creamy. The serving size is for 1, calories 330, fat cal 80, total fat 0g, sodium 16 mg, total carbs 88 grams, fiber 9 grams, sugars 0 grams, protein 10 grams, trans fat 0, and sat fat 0.  Daily values are based on a 2000 calorie diet.

To make this my own, I will add blueberries, bananas or strawberries. There are soo many variations that can be tried.



Vegan Organic Italian Mediterranean Pasta

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Vegan Kick Start Day 1, – Dinner

This meal was a great end to the day! I thought I would feel hungry at this point. I wasn’t. I felt well nourished, not hungry and not full. A kind of in between feeling. I had some fruit as I had a desire for something sweet. Bare in mind there is no sugar or salt in the food. It was comforting not to have cravings. I felt satisfied. Now, day 2 will include some exercising. It will be interesting to discover how my body will respond as I burn more calories?

The ingredients are: whole wheat pasta, Cherry tomatoes, garbanzo beans, water, beech mushrooms, basil, miso,  garlic, and black pepper.

This meal was quite good. It was light, and one can taste the flavors of each vegetable in the dish. The serving size is for 1, calories 870, fat cal 45, total fat 2g, sodium 105 mg, total carbs 111 grams, fiber 18 grams, sugars 7 grams, protein 20 grams, trans fat 0, and sat fat 0.  Daily values are based on a 2000 calorie diet.

Day 1 has been successful! I’m ready for day 2.


Vegan Organic Red Bean & Rice W/Collard Greens

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Vegan Kick Start, Day 1 – Lunch

This meal represents day 1 of my 21 day vegan kick off journey. The best part of the kick off is that I get to enjoy eating delicious meals prepared by a major hitter in the Vegan restaurant business. Greenfare Organic Café offers a variety of vegan meals, which are approved by physicians specializing in vegan diets.  All I have to do is eat and enjoy.

The reason why I’m apart of this kick off is to expand my knowledge about veganism. How can I motivate others if I haven’t gone through the process myself? So, I hope you learn from my example. I plan to post my journey here and on Instagram @ Sheilaisms.

The ingredients are: Organic Red Beans, Collard Greens, Bell Pepper, Celery, Brown Rice, Yellow Onions, Water, Garlic, Paprika, Black Pepper, Thyme and Bay Leaf.

This meal was quite good. It was light, and one can taste the flavors of each vegetable in the dish. The serving size is for 1, calories 380, fat cal 20, total fat 2g, sodium 89 mg, total carbs 74 grams, fiber 21 grams, sugars 7grams, protein 21 grams, trans fat 0, and sat fat 0.  Daily values are based on a 2000 calorie diet.

I appreciated the fact that I was eating a healthy meal and that I enjoyed the taste. In my opinion, vegan food doesn’t bring to mind heartiness or richness, but instead something rather bland or dull.  That hasn’t been my experience so far. But, instead I am curious about what meals are to come. I am learning to be more open minded and creative. These meals are sugar free and salt free. So far, I have only added a pinch of salt to the dishes.

They don’t need any enhancements. The suggestion for those who want to embellish their meals are to add salt or hot sauce if they choose to. As for sugar, it was suggested to eat fruit with the meals.

There is more to come cheers!


Danni McGhee, Vegan Author


Danni McGhee’s Vegan Kale Salad

Danni McGhee’ gives a demonstration on making vegan kale salad. It is an easy salad to make.

The ingredients:

Nutritional yeast, Avocados, kale, Salt, Pepper, and Garlic Powder.

You will enjoy the wholesomeness of the dish. I suggest that you taste as you go as nutritional yeast may be an acquired taste for some. Of course, experiment and add improvements as you go. The dish was firm, fresh and the nutritional yeast gave it a unique flavor. I believe it was to resemble cheese.

Danni gives helpful tips to help you with the transition to a vegan diet. She was a pleasure to meet. 

Contact Danni McGhee at


Danni McGhee’s Vegan Crab Cakes

Vegan Crab Cakes

Danni McGhee inspires again with her vegan crab cakes. It’s a creative dish everyone enjoyed at Greenfare Organic Cafe.

This plant-based dish and contains some very unusual ingredients that when combined mimics crab cakes in texture and in appearance.

The basics of seasoning vegan styled meals was presented in a very charismatic and holistic way. She encouraged the participants to seek and explore veggie alternatives based on her own research and experiences. The dish ingredients and prep may be found at

 You may find out more about Danni McGhee  at




Cathy Barrow, Recipe Author

In Conversation With Cathy Barrow


I had the pleasure of speaking with Cathy Barrow, a food writer, cooking teacher and pie maker.
Barrow writes a column in the Washington Post’s Food section, called “Bring It.” She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, National Geographic, and other publications.

Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award.

She gave great advice about pitching recipe ideas to publishers. She spoke about the importance of pitching to food editors in particular. She said when pitching, contacts may be found in the acknowledgements section of a book.
The pitch must sing, and be no more than 200 words. It is important to get to the point. Be sure to include a link to previous works and an end date to answer by. Annd be sure to follow-up.

She spoke about valuing your work, which meant not working for free!

Good luck with your writing projects!



Fishnet Restaurant


Fishnet Restaurant “Fish Tacos”


I found this wonderful little restaurant that sells fresh fish and freshly made bread daily! It specializes in seafood and is in Maryland. The restaurant is called, “Fishnet.” It has a kind of  hidden away feel to it. It was a pleasant surprise!

Apparently, chef Ferhat Yalcin knows President Obama as a picture of him with Obama hangs on the wall. The vibe is cozy (mom and pop) and the staff are very friendly and accommodating.

The fish taco was made with freshly fried catfish. It was hot and lightly seasoned. Crispy! The tortilla taco shell tasted authentic, lightly crispy and puffy. Cole slaw topped it off.

The coleslaw tasted of cilantro, and lime. This gave the slaw a tangy fresh taste. Shredded carrots and cabbage made up the main ingredients.

If you want something light and fresh, then this restaurant is for you!

Try it if you are ever in the North East.