Sometimes, presentation really is everything when you are trying to eat healthy

I really didn’t understand how important presentation could be until I went vegan and tried to be committed to eating healthy.  I didn’t understand why it seemed so hard at first.  I mean, yes, I was trying to go from a junk food filled vegetarian diet to a health food vegan diet pretty quickly.  That was a huge change, but I didn’t think that an educated adult would really struggle to make healthy choices as much as I did, especially in the beginning.

Anyone who has ever tried to make big life changes knows it’s difficult to stick to those changes.  It also rarely happens on the first try.  I didn’t understand how much the appearance of food influences us on concious and subconscious levels.  Watching documentaries about food made me aware of how food companies spend so much time and effort on brand colors, package colors, food photo shoots with inedible food doubles because they photograph better.

The point was driven further home when I would ask my omnivorous boyfriend to try something I made.  The first few dishes I tried were very simple, but I didn’t worry about how the food looked.  So he wouldn’t want to try the vegan dishes because he admits that he hates 90% of vegetables.  I started putting them on pretty plates and making sure that the food always looked really beautiful.  He tried every dish without hesitation.  He didn’t like all of them, but he didn’t resist trying any of them.

When I find myself eating junk food or just not always eating as healthy as I should I remember this and do everything I can to make my meals and snacks as pretty as possible.  It makes it so much easier to stick to eating clean and healthy if you are making it as enjoyable as possible on every level.

Here are a few things that helped me-

Buy cute plates and use sauce holders to hold dipping sauces or just to separate snacks to make grazing easier.


imageOr- get creative and use natural snack holders like sliced bell peppers

imageThey make great and colorful edible snack holders!

imageThis would be a really adorable appetizer or snack!  

(Tip– if you make this, save the top.  Then, cut off the stem and place it back into the hollowed out pepper upside down.  If you place the slices of the other colors of pepper on that they will sprout out like in this picture instead of being the same height as the holder pepper.)

Don’t forget to use lots of colors!  I love putting all different colors of vegetables in my rice dishes.  It makes it pretty as well as nutritious!


Interesting shapes can also make food look beautiful and make your meal or snack feel special. 


Cookie cutters can make really cool shapes out of pretty much any fruit or vegetable.  A knife also works really well but is a bit more difficult.


Don’t be afraid to get creative and to make your healthy vegan food something that you feel lucky to get to eat!


Garden style vegan omelette

imageAnother tofu free easy vegan omelette!  This time I packed it full of veggies and herbs.  I absolutely love this scramble!  It’s always good to have easy and delicious vegan recipes to satisfy the savory and creamy cravings!  It’s also gluten free!

What you will need-

image2/3 cup garbanzo bean flour or chickpea flour

1/2 teaspoon baking powder

1/2 tablespoon basil

1/2 tablespoon Rosemary

2/3 cup water plus 2-3 tablespoons

extra virgin olive oil

1/4 cup onion

1/3 cup diced bell pepper (any color)

1/3 cup tomato

1/4 cup asparagus (I used canned)

1/4 cup corn (again I used canned)

1 tablespoon minced garlic

First gather all the ingredients.  Dice the tomato, bell pepper and onion.


Next, take the asparagus spears and rinse if using canned.  Cut into about half inch slices.  Put the onions, peppers, tomato and asparagus to the side.

Measure out the corn and garlic and add to a separate bowl or container.

imageIn its own bowl,  add the garbanzo bean flour, baking powder, dried basil and dried rosemary.  Use a fork to sift and completely combine the dry ingredients.  Slowly add the water, while stirring the mixture.  Once mixed, set aside.

Heat up a skillet to medium heat on the stove.  I found that a shallow but wide frying pan worked the best.

Once the pan is hot, drizzle olive oil into the pan.  Add the tomato, onion, pepper and asparagus mixture to the pan.

imageCook for about two minutes, then add the corn and minced garlic to the pan.

Mix well and allow to cook for about a minute.

Next, add the garbanzo bean flour mixture to the pan.

imageCook for about five to six minutes on one side.  Then, divide the scramble into four sections to make flipping easier.  Cook for an additional three or so minutes on the other side.