Brown Girl Goes Green

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15 Minute Super Easy oh so Healthy Spaghetti November 30, 2012

Filed under: Eat Clean,Recipes,Vegetarianism — backpackready @ 6:42 am
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Ingredients: *Whole wheat pasta,* frozen spinach, mushrooms, & onions (you can use fresh but it may add to your time). *Spaghetti  sauce.  I personally prefer Barilla Mushroom & Garlic. It’s low calorie, vegan safe (no cheese),  and there isn’t a lot of “extra stuff” in it compared to some other brands.

wheat pastaIMAG0528frozen mushroomsfrozen spinachfrozen onions

Step 1: Cook your pasta (you already knew that): Takes ~ 10 min.

Step 2: While your pasta is cooking (yes multitasking), Sautee your onions, spinach, & mushrooms until they are soft, seasoning as desired. I like to add a little garlic power, pepper, and basil (you can use fresh basil-I was lazy today). *Side note: Do NOT add salt at this point.  The spaghetti sauce has salt already.

IMAG0539Garlic powderbasil

Step 3: When pasta is done & drained, pour it in to your onion/veggie skillet and mix it uniformly.

pasta drainingIMAG0541

Step 4: Add sauce. *Side note: Don’t get heavy handed. You can always add more sauce but you can’t remove it. I add little bit, then mix, then add, then mix (replay as needed) until it’s as saucy as I like it.


Step 5: Enjoy now and have some for lunch tomorrow 🙂



Yummy “Fancy” Vegan Mashed Potatoes July 7, 2012

Filed under: Recipes,Vegetarianism — backpackready @ 5:02 am
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What you’ll need:  Soy or Almond Milk (1/2 cup), 1 large potato (washed but unpeeled-slice it up), spinach (1 cup-fresh or frozen), 1 vegan burger patty, Olive oil (1-2 tbsp)Garlic (1 tbsp); onion (1/2 cup chopped). Seasoning: salt, pepper, rosemary (if you wish).

First step: Sauté onions and garlic in olive oil until soft.  Then slowly pour in Milk.  Mix in diced/sliced potato and spinach.  Cover and allow to simmer until potatoes are soft enough to smash (took mine ~ 20 min).  Crumble and mix in vegan burger patty and season to personal taste.  ENJOY!!


Potatoes are more nutrient rich than you think(but of course everything in unfried moderation). Provides 18% daily value of Iron,  48% Vitamin C, Vitamin B 6 46%, Folate 21%, Thiamine 13%, Potassium 46%, Manganese 33%, Magnesium & Phosphorus 21%. Source:


Tasty Veggie Stirfry June 30, 2012

Filed under: Eat Clean,Recipes,Vegetarianism — backpackready @ 1:44 am
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How did I do it? Sauteed onions, garlic, and basil.  Added in sliced carrots, squash, and spinach. Mixed in basmati rice (you can use whatever type you like).  Spices: Salt, pepper, and rosemary.


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