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This was my first time to appear on television that appeared ALL around the world. This was three years in the making to get me onto 3 Angels Broadcasting Network–of course COVID hit and changed it all. Click the link below to view the tv segment: https://3abnplus.tv/programs/211004-3abn-streaming-st-3abn-watermark-b0011c?categoryId=74647 Three years ago I reached out to 3ABN via email, asking about the possibility of coming on their cooking show. After sending in everything they has asked me to, I go the email inviting me to come shoot two episodes of their cooking program. I was so excited, and even started crying when I was reading the email. Since I was young I had heard of and seen programs on this network, which is why it was so serial to me that I would be on it as well. Canceling My Trip We had my dates set up to go out to Illinois and record two-one hour cooking segments. Those dates were set for late March 2020. Of course we all know what happened in mid March and the shutdown. So of course my flight was canceled and so was my session at 3ABN, sadly enough. After a few months we tried to reschedule, but it turned out I was pregnant with my third child, so it wasn't the best time for me to go out there. We were going to try for November 2021, but my baby girl was still under 1 year old and constantly breastfeeding. To be honest, I was also wanting to put it off so I could try to lose more baby weight, which didn't happen as I was wanting. But when you're breastfeeding it's hard to lose the weight, at least it is for me. Finally, we scheduled it for the beginning of May 2022. I had made up my mind that I was not going to come up with any more excuses, and just go. So that's what I did. This was the first time in almost 5 years that I had been away by myself. I had never left my babies overnight, except to go to the hospital and birth another one. So it was very difficult for me to leave for 5 days and go out to Illinois and record this program, since I would be flying out there alone. Tickets were too expensive to try and take the whole family. Choosing Which Recipes to Make Two weeks before filming I needed to come up with 5-6 recipes per episode, and I was recording two episodes. For the first episode I decided to make it a breakfast or brunch theme. Most people tend to eat little to nothing for breakfast, which actually leads to bigger waist size. So I was wanting to show different healthy options for breakfast, and all of the recipes came from my cookbook. For the second session I decided to make more lunch or dinner options, and again they were all from my cookbook. I'm a stay-at-home mom and proud of it. For the past five years I have been a stay-at-home mom, now raising three little babes. They are quite the handful, but such blessings. To me there is nothing more important that I could be doing, than raising these babes for God. Being a mom has been the hardest and best aspect of my life. I have always enjoyed cooking and demonstrating how to cook. Going on 3ABN was a good way for me to share recipes and my cookbook with viewers. In my cookbook I have a good section about health information and how to improve certain health issues, as well as healthy recipes. So anytime I can share it with people I'm all about it. Plus, it's a good way for me to help contribute financially to my family. Prepping For The Show Back in November 2021, just a few months before going to 3ABN, I met Angela Lomacang and her husband Pastor John Lomacang at a prophecy seminar in California. Pastor Lomacang is one of my favorite speakers and pastors that I have heard, so I was so excited to meet them both. While they were here visiting I had made them several different recipes from my cookbook, and even gave Angela my cookbook. I had mentioned to her I would be going to 3ABN to do a cooking segment, and she mentioned I could ask for her to be my host on the show. I was so excited that I would get to work with her on the program, because she was just really easy person to talk with and feel comfortable with. Monday was the day to record both segments, which meant that Sunday was the day I needed to get all of the groceries and prep all of the recipes I would be making. Since each segment had 5-6 recipes, and I had make two full recipes of both, one for photos, and one for the demonstration for the recordings. So total I was making about 24 recipes. It was a lot of work and prep, but luckily they had someone helping me prep, and she was such a big help. Recording The Program It was finally the day to record, and man was I nervous. It didn't take long to have everything ready for the first segment, the morning of, but my nerves were creeping up on me. Before even coming out to the network, I had spent a lot of time praying. Praying that God would guide my hands and mouth, and even if there was one person who was needing to hear something, that He would use me to reach out to them. So I knew that God would use me, but I just need to claim His promise and believe it. "Faithful is He who has called you, who will also do it," 1 Thessalonians 5:24. This was the promise that I was praying and trusting in, that God had called me to this moment, and He would do it through me. The Experience After my nerves calmed down, I realized how much I was enjoying it. Everyone on set and behind the scenes were so good at what they do, and were so good at making me feel comfortable, and made the whole experience enjoyable. I pray that as you watch the programs that you are blessed or know someone who would benefit from watching it. Please, pass it on if you feel inclined to do so. Also, check out the other programs they have on 3ABN. You can watch them on Youtube or even get their app and watch them, if you don't have the network on your tv. https://3abnplus.tv/programs/211004-3abn-streaming-st-3abn-watermark-b0011c?categoryId=74647 Click on the photo of my cookbook Simply Fresh to get a copy today. Use the promo code 3ABN for a special discount. Thanks for your support.

Most of us are running out the door in the morning and don't make much time for a healthy breakfast, which is why I'm sharing one of my go to breakfasts when I pressed the snooze button too many times. This is a quick and simple recipe that takes literally 5 minutes in the morning to make and pack it to go. Plus, it's a good way to use up those bananas and berries that are starting to go bad. All you do is get individual zip lock bags or containers and put your portioned fruit in them. Then when morning rolls around too early, grab the back, throw it in the blender with your soy milk, and pour it into your to-go cup. It's a great way to make sure you're getting enough fruit in your diet as well. Sometimes I even have time to make toast to bring along with my smoothie. Recipe: 2 bananas 1/2 cup berries individual bag 1-2 cups soy milk (or other milk alternatives) Freeze the fruit in the baggies, and blend away in the morning time. Enjoy it on your way to work when you're really rushing out the door. Benefits of Bananas: They are high in potassium, which makes it excellent for fighting heart disease. A diet high in potassium and low in sodium helps prevent arterial hypertension, arrhythmia, stroke and even cancer. Bananas are effective in relieving diarrhea in children and also adults.

Are you on a budget? I am. Each month my husband and I look at our monthly budget, before the month starts, to make sure we have everything that we need for that month. Rent, car insurance, phone bill, etc. Of course one of the areas is groceries. In my marriage I tend to be the tight one, and I like to save. So when it comes to groceries I like to spend as little as possible, while still eating healthy. One thing I have recently started doing is buying peanuts in bulk and making peanut butter. This could also work with almonds to make almond butter. It is the easiest thing to do, plus it tastes so fresh and delicious. A jar of peanut butter can run around $6 or more. I'm talking about the healthy peanut butter, not those junk ones full of sugar. At WinCo I can buy peanuts in bulk for about $3. That can be more than half the cost! Money saved. The other good thing about making your own peanut butter is there is only one ingredient. Peanuts. No sugar or oils added. Just straight up peanuts in your peanut butter. Watch the video to see how simple it is to make homemade peanut butter. Recipe: Place unsalted peanuts in a food processor and process for 10-12 minutes, or until desired texture. Keeps for 3-4 weeks in a sealed container. Avoid salted peanuts since it makes the peanut butter too salty. Try using roasted peanuts or adding a little maple syrup or agave to sweeten it a little.

Who doesn’t love a fresh salad? I do, especially with vegetables that are in season. Since corn is in season this makes the perfect recipe. It’s yummy in my tummy! It’s nice and simple, just the way I like it. So take a look at the video and give it a whirl! By the way, I just wanted to thank all of you for supporting me with my blog and videos. It truly means a lot to me. Please continue to support by sharing the posts and videos, and also subscribing to my youtube channel. It is SO much appreciated. It will help me to continue spreading the health. Recipe 5 ears of corn 1 1/2 cups edamame 2 tomatoes, diced 3 Tbsp green onion, chopped 2 Tbsp cilantro, chopped juice of 1 lemon salt to taste The corn can either be boiled or roasted. The roasted corn gives it an extra special flavor. Benefits of Edamame It’s a great source of fiber and soy protein. Soy protein may help reduce insulin resistance, kidney damage, and fatty liver in people with diabetes, according to a study in rats. A new study from Chinese university of Hong Kong indicated that soy protein containing isoflavones (phytoestrogens) significantly reduced overall cholesterol and LDL “bad” cholesterol, and raised HDL or “good” cholesterol, especially in men. Isoflavones also appear to work with certain proteins in soy to protect against cancer, heart disease, and osteoporosis. Benefits of Tomatoes Tomatoes help protect against prostate cancer, enhance the immune system, and are an anti-carcinogen.

Nothing makes a house smell better than fresh baked granola. It'll make you feel like you actually live in a farmhouse when you make granola from scratch. Benefits from granola: It's high in fiber which helps lower blood pressure, reduce cholesterol, improve blood sugars, and improves gut health. It's a good source of protein. With all of the added nuts to the recipe you're adding good fats and protein into your diet. Granola is a great way to add fruits to the day. I like to add all kinds of berries to the top of my granola as I eat it as a cereal. Adding fruit adds antioxidants, which help fight against cancer. Berries are also a good source of fiber. So add those berries to your granola. Recipe: 10 cups rolled oats 1/2 cup pecans, chopped 1/2 cup walnuts, chopped 1 cup almonds, chopped 1 1/2 cup coconut flakes 2 teaspoons cinnamon 1 teaspoon salt 2/3 cup oil 2/3 cup 100% maple syrup 1 tablespoon vanilla extract 3 tablespoons ground flaxseed Directions: Mix all ingredients in a large bowl. Spread evenly onto two baking sheets. Bake at 210 Fahrenheit for 4-6 hours. Mix every couple hours. Serve with dairy-free milk, over yogurt, smoothie bowl, or plain.

Whether you say it with an Italian accent or butcher it with an American accent, it's not important. What's important is that this gets in your belly! Ingredients: 1 loaf of french bread or baguette 4-6 tomatoes, diced 2 tablespoons pesto sauce Click here for my vegan pesto sauce recipe 1 tablespoon olive oil 1 teaspoon balsamic vinegar salt to taste (about 1/2 teaspoon) Directions: 1. Begin slicing your loaf of bread into pieces. Cutting at a diagonal helps give more space on the bread. 2. Dice tomatoes and add them to a bowl. Add the pesto sauce, olive oil, balsamic vinegar, and salt. Stir until well mixed. Set aside. 3. In a cast iron skillet, or regular pan if you don't have cast iron, turn heat on medium. 4. Brush on extra olive oil to each side of the slices of bread, or spread vegan butter on each side. 5. Place bread onto warmed skillet and brown on each side for 2-3 minutes, until golden brown. 6. Once the bread has been toasted, spoon a couple tablespoons of the tomato mixture on top the bread. Serve and eat. Click here for my Vegan Pesto Sauce

Sometimes a good sugar cookie is all you need. I'm not promoting these as healthy...I'm promoting them as absolutely deliciousness that is okay to indulge in every once in a while. They're worth it, especially for special occasions. Sugar Cookies RECIPE: 3 cups all-purpose flour, plus little more for rolling 2 tsp aluminum-free baking powder 1 cup vegan butter, at room temperature 1 cup sugar 1 Tbsp ground flaxseed 3 Tbsp water 2 tsp pure vanilla extract DIRECTIONS: 1. Into a medium bowl, whisk together flour and baking powder. Set aside. 2. In a large bowl, using an electric mixer or hand mixer, use the paddle attachment on medium speed, beat vegan butter and sugar for about 1½ minutes, or until smooth. 3. Mix the flaxseed and water together, then beat with the butter mixture. Add the vanilla until well combined. Scrape the sides of the bowl with a rubber spatula. 4. Turn the mixer speed to low and add the flour mixture slowly, and a little at a time. Occasionally stop to scrape the sides of the bowl. Once all the flour has been added, the dough should form a ball around the mixing attachment and feel soft but not sticky. 5. Wrap the dough ball in a piece of plastic wrap or parchment paper and press down to form a 1-inch-thick disk. Refrigerate for about 10 minutes before rolling or store for up to 5 days tightly wrapped. 6. Preheat the oven to 375°F. 7. Roll out the dough on a lightly floured surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart. 8. Bake one sheet at a time in the middle of the oven until puffy, about 10-12 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely. Vegan Butter Cream Frosting Ingredients: 1 cup vegan butter 1 cup Spectrum all-vegetable shortening 2 pounds confectioners' sugar (about 7 1/2 cups) 2 tsp pure vanilla extract 3 Tbsp dairy-free milk Directions: 1. Combine the vegan butter and Spectrum vegetable shortening in the bowl of an electric mixer; using a paddle attachment, beat on medium speed until smooth. 2. Add half of the confectioners’ sugar and continue beating on low speed until the mixture is creamy. Scrape the sides of the bowl with a rubber spatula as needed. Add the remaining confectioners’ sugar, vanilla and diary-free milk, and beat until the frosting is creamy and fluffy. Add any food coloring at this time, if using, and beat on low speed until light and fluffy. 3. Use immediately or store in an airtight container refrigerated for up to 30 days. I'm not a great cookie decorator by any means, so you probably don't want to ask me about that. I did however just use a ziplock back and cut a little slit on one side and used that to put the frosting on the cookies. You could be fancy and get the real frosting tips and find someone who can be fancy decorating. I'm a mom of 2 toddlers who want to decorate quick and easy. So that's what we did. Then added some chocolate sprinkles. You'll notice I did not use food coloring. Usually the red food coloring is not vegan, and the other colors have a lot of artificially food coloring that is not healthy to consume. You can buy much healthier food dyes, but I wasn't about to spend that kind of money. White is simple and minimalistic. Lol. That's my reasoning. We made these for Valentine's Day for our Papai (Daddy in Portuguese), and he loved them. As well as our neighbors. They make great personal gifts, and are wonderful to share.

The average person consumes a whooping 6,000 calories for Christmas dinner. That is almost the equivalent of 2 pounds, and that is just for the dinner. Here are a couple of great recipes to try out this Christmas, that will be much easier on your waist line. They still have a terrific flavor, but fewer calories. So try it and enjoy! Check out the video of how to make these deliciously healthy recipes! Stuffing & Gravy Stuffing: 1 package bread crumbs 5 Tbsp vegan butter 1/2 onion, diced 2 stalks celery, diced 5 cloves garlic, minced 2 cups vegetable broth 1 1/2 Tbsp McKay's Chick'n Seasoning 1 tsp sage 1/2 tsp thyme Directions: In a pan on medium-high heat, sauté the vegan butter, onions, garlic and celery until the onions are translucent (about 5 minutes). Add the vegetables broth, vegan chick'n seasoning, sage and thyme, and stir well. Bring to a boil, then stir in the bread crumbs. Turn off heat, and cover. Let it sit for 5-10 minutes until the breadcrumbs are completely soft. Fluff with a fork before serving. Gravy Recipe: 1/3 cup vegan butter 1/3 cup flour 1 Tbsp McKay's beef seasoning 1 tsp salt 1/2 tsp onion powder 1/4 tsp garlic powder 1 cup water 1 cup dairy-free unsweetened milk In a pan, turn on heat to a medium heat. Add the vegan butter until it melts, then slowly whisk in the flour. Add the water, dairy-free milk, vegan beef seasonings, salt, onion powder, and garlic powder. Bring to a slight boil while whisking constantly. remove from heat once the gravy has thickened. Serve warm. Benefits of Garlic It's a great natural antibiotic, helps to lower cholesterol, increases blood fluidity, it is anti-carcinogenic, helps to combat hypertension, and inhibits the formation of malignant tumors. Benefits of Onion Loosens bronchial mucus, prevents arteriosclerosis, and also helps prevents cancer.

This is a classic recipe that we usually see at our holiday dinners. But what about us vegans? I for one have always loved green bean casserole, and I finally came to the point where I was wanting to have it at holiday dinners, where I could enjoy it as well. This recipe is very simple to make. Best part is nothing comes from a can, it's all fresh. Mmm. I did try this recipe with the canned green beans, but it just didn't have that crispy texture to it. If you're wanting to used canned beans, just use 2 cans instead of the 1 lb. of fresh. But try it with the fresh, it is SO much better. Either way, don't forget to enjoy your holiday season. Recipe: 1 pound green beans, rinsed, trimmed and cut in half salt to taste 2 Tbsp olive oil 1/2 medium onion, diced 2 cloves garlic, minced 1 cup chopped mushrooms 2 Tbsp flour 3/4 cup vegetable broth 1 cup almond milk ( unsweetened) 1 cup crispy fried onions Directions: Preheat oven to 400 degrees. In a large pot add water and bring it to a boil. Once water is boiling add green beans and cook them for 5 minutes. Remove green beans from boiling water and place them in ice water bath to stop the cooking. Drain green beans and put into your casserole dish. Place a large pot on medium heat, add olive oil, garlic, and onion. Sauté until onions are transparent, about 2-3 minutes. Add mushrooms and salt to taste. Cook for another 2-3 minutes. Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, and then add in the vegetable broth, slowly. Add almond milk with a whisk. Cook for 5-7 minutes until it is thick and bubbly. Taste to see if you need more salt. Remove from heat and pour over green beans. Stir if needed. Place the fried onions on top of green bean casserole. Bake at 400 degrees for 15 minutes, until it is warmed all over and slightly browned. Eat and enjoy!

Here's your typical Thanksgiving and Christmas dinner dessert. But this time it's vegan. I tried this recipe on some friends and family, who are not vegan, and they loved it. No complaints, just loving it. The coconut whipped cream is heavenly. I've finally found a vegan whipped cream that actually resembles whipped cream. Typically, I will make it right before I am going to serve the pie, but if kept cold it will keep its form. Recipes: Crust: 2 1/2 cups flour (can use all white flour, or half white and half whole wheat) 1 cup vegan butter 1 tsp salt 1 teaspoon sugar 6-8 TBSP ice water Directions: Place flour, and butter into a Kitchen Aid, or food processor. Combine until it is crumbly and butter pieces are no larger than a pea. Add the sugar and salt, and mix. Add the ice water as it is mixing. Add small amounts at a time, until the dough is forming into a ball. Pat dough into a round form and place it in plastic wrap or a zip lock bag, and place in refrigerator for 4 hours or more. After 4 hours remove and roll dough out to fit in your pie pan. The great thing about this crust recipe is that you can actually use half white flour and half whole wheat flour. I prefer the half and half taste more than the whole wheat. Pie Filling: 2 cups pumpkin puree 1 1/2 cups Silk Soy Creamer 1 TBSP cornstarch 1/2 cup packed brown sugar 1/3 cup white sugar 1/2 tsp salt 1 1/2 tsp pumpkin spice 4 TBSP warm water + 1 Tbsp Egg Replacer (Can probably be substituted for 2 Tbsp ground flaxseed + 6 TBSP water) Directions: Preheat oven to 425 degrees. Place sugars, salt, spice, and egg replacer into a mixer and mix together. Mix in pumpkin puree. Stir in cornstarch with soy creamer, until lump free. Place in the mixer until everything is mixed well. Pour the pie filling into the uncooked pie shell. Bake at 425 degrees for 15 minutes. After the 15 minutes, lower temperature to 350 degrees, and continue to bake for 40-50 minutes. Insert knife or toothpick into pie toward the end of the baking time. When it comes out clean, then you know it's finished. Allow the pie to cool on a wire rack for about 2 hours. Serve with the coconut whipped cream. Enjoy! Whipped Cream: 1 can of coconut milk (I like to use the Thai coconut milk. Do not use the light.) 1/2 tsp vanilla 2-5 Tbsp powdered sugar In a kitchen aid or with a hand mixer, whip all ingredients together. Begin on a slow speed until powdered sugar is mixed in, then place on a high speed to help whip. Let it mix for 3-5 minutes until it resembles the consistency of whipped cream.

Mashed Sweet Potatoes I know what you're thinking, but don't be afraid of this recipe. Trust me, I was questioning my sister when she first tried to change up our Christmas dinner by making mashed sweet potatoes instead of regular mashed potatoes. But these are absolutely amazing, and I would take them over regular potatoes anyway! I know you will feel the exact same way once you give them a try. Recipe 3 lbs sweet potatoes 4 Tbsp vegan butter 4 Tbsp soy milk 1 tsp salt 1 tsp agave nectar Benefits of Sweet Potatoes: They help to produce a sensation of satiety, therefore it aids in weight loss. They are a great source of pro-viamin A. Also they help prevent arteriosclerosis, and helps to protect the inner lining of the arteries. Give this recipe a try for your holiday dinner! Merry Christmas!

Superfood with a super delicious taste! Okay, that was lame I admit, but it's still true. If you're looking for more ways to enjoy quinoa salad, then this won't let you down. Quinoa contains a lot of good stuff, check it out: It is a complete protein It has 2 times as much fiber as other grains It has iron It is high in vitamin B2 (Riboflavin) It has lysine It has magnesium It's high in manganese Recipe: 2 cups quinoa 3 cups water 1 teaspoon salt 4 teaspoons olive oil 1 zucchini, sliced somewhat thick (about 1/4 inch) 1 squash, sliced somewhat thick (about 1/4 inch) 1 red onion 3-4 Tablespoons parsley, chopped 2 Tablespoons Italian dressing Directions: In a medium pot place 2 teaspoons olive oil, and place on a medium heat. Add 2 cups quinoa, and stir to coat the quinoa with the olive oil. Let it brown for about 3-5 minutes. Add 3 cups water and stir occasionally until it comes to a boil. Ad 1 teaspoon of salt, stir in, and cover with a lid for about 15 minutes, or until the water has been absorbed into the quinoa. Using a grill pan, place it on a medium heat and add about 2 teaspoons olive oil. Slice 1 squash, zucchini, and red onion into about 1/4 inch slices. Place them on the grill and grill for 3-5 minutes on each side. Diced the zucchini, squash and onion into bite size pieces. Chop 3-4 tablespoons of parsley. Add the quinoa, zucchini, squash, onion, and parsley to a serving bowl. Add 2 tablespoons of Italian dressing, and stir until it is well mixed together. Eat warm, or place in the refrigerator to cool before eating. It will keep for 5-7 days covered in the refrigerator. More quinoa recipes coming your way!