Vegan Cuts Snack Box Review

Vegan Cuts Snack Box Review

I have always been a snacker, I admit. Chips and chocolate are my favorite snacks, but I try to find ones that are lower in sodium, fat or sugar. At least I can snack better if I can’t quit it, right? Plus, what is life without some little fun snacks?!! When Vegan Cuts contacted me about their monthly snack boxes, I was super excited and couldn’t wait to try. Not only they have premium quality fun snacks, they are vegan, too! I honestly had no idea what kind of snacks were in my first box. But that to me is the fun part.  Some nuts, seeds, chocolate at least, I thought to myself. As long as there is chocolate, I am happy. Within 4 days of  initial email with tracking number, I received my Vegan Cut Snack Box. Wow, total of 10 hand-picked snacks in the box: Hail Merry Macaroons, almost raw Antidote Chocolate Bar, made with raw cacao, fruits, nuts, salt and spices Simply 7 Snacks, quinoa chips Peeled Snacks, bite sized organic apple pieces rolled into clusters Fruitgees, organic fruit snack in a squeezable pack Ocean’s Halo, crispy seaweed chips Snack out Loud, gluten-free bean snacks made from pinto beans Somersault Snacks, sunflower seed nuggets King Soba Noodle Culture, organic wheat-free soba noodles Organic Gemini, Tiger Nuts (Paleo) Quite a variety box, with everything from chocolate, bars, seeds to noodles. Some of them are also organic, paleo, or gluten free. Clearly, these are not just selected for vegans, but also for any one who wants healthier snacks. Every year I attend the world’s biggest natural product trade...
How I lost 40 pounds and kept it off for 10 years Tip #1 – Sugar and Alternatives

How I lost 40 pounds and kept it off for 10 years Tip #1 – Sugar and Alternatives

Since I created SimplyLanna website a couple of years ago, I have been getting a lot of questions from people all over the world asking me for weight loss tips. All that healthy eating is great, but most of us just want to lose that extra fat and look amazing (again !). I get it. Because I was once an over-weight teenager.  It was in the 90’s when everyone was pretty slim, and few people could understand my problem. Without any help whatsoever, I struggled alone and hard to lose weight for 15 years, and made a lot of mistakes along the way.  I was often sick and depressed.  Really wish there was Internet or Youtube. At least I would know that I wasn’t alone. But I believe it all happened for a reason. After so many years of trial and error in making myself healthier and slimmer, I learned so much about food and nutrition, exercises and diet.  From herbs to superfoods, HIIT to cadio, juice fasting to vegan detox, even gadgets and apps.  I have tried a LOT. It took me a couple of years to lose weight finally the right way. Now I can share my tips and experience with you, so you don’t have to waste a decade of your life trying to figure it out for yourself. If you want to change something about yourself, a little or a lot, just do it. Watch the video below for Tip#1.  It’s about the Sugar. Subscribe to my channel for more tips and recipes for healthy weight loss. Have a question and need my input? Email me...
General Tsao’s Tofu (vegan, gluten free)

General Tsao’s Tofu (vegan, gluten free)

General Tsao’s chicken is a very popular Chinese dish in America. It is basically deep-fried chicken in sweet soy sauce, with garlic, ginger and scallions.  Because it is usually deep fried covered in heavy brown sauce, restaurant versions are known to be over 1200 calories, loaded with sodium, sugar and oil.  My vegetarian or vegan version of this dish uses firm tofu to replace chicken, and I use egg replacer, which is always handy no matter if you eat eggs or not.  Instead of deep-frying, I lightly pan-fry the tofu cubes to make them nice and crusty on the outside. The best part of this dish is the sauce. I always tell people to stay away from bottled sauces from grocery stores if possible. They don’t taste right in my opinion. I will show you how easy it is to make your own sauce that taste way better and much healthier for you. Serve it over steamed broccoli, veggie mix, and rice. It tastes best if eaten right away. Subscribe to my Youtube channel for more videos on vegetarian cooking, product reviews and healthy living tips. Leave me a comment and let me know what your favorite Asian food is. I might post a recipe for you if I like it as well.         Print General Tsao’s Tofu (vegan, gluten free) Prep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutes Yield: 4 Ingredients1 (12 ounce) box firm tofu, cut into 1 inch cubes 1 Tbsp egg replacer ( I like Bob's Red Mill brand) , prepared accordingly to manufacturer's instruction 1 cup cornstarch for coating...
Easy Crustless Greek Style Quiche (Dairy free, Low Carb, Low Fat, Gluten Free)

Easy Crustless Greek Style Quiche (Dairy free, Low Carb, Low Fat, Gluten Free)

Most of the quiches I have seem have 5-6 eggs, and way too much heavy cream and cheese. Not exactly a healthy food in my opinion. When Pad emailed me and requested a quiche recipe, I decided I was going to make one that is loaded with veggies,  fewer eggs , no crust or dairy.  Crustless is popular now. It saves time and calories.  This quiche has so much flavor you won’t miss it I promise.  For a vegan version, you can simply use egg replacer (Bob’s Red Mill brand is very good), or tofu to replace the 2 eggs in this recipe. If you like the video, please subscribe to my channel for more healthy vegetarian recipes and tips. Print Easy Crustless Greek Style Quiche (Dairy free, Low Carb, Low Fat, Gluten Free) Prep Time: 5 minutesCook Time: 40 minutesTotal Time: 45 minutes Serving Size: 8 Ingredients2 eggs , ( or egg replacer, soft tofu to make it vegan) 1/2 cup almond milk 1/4 cup chopped kalamata olives 1/2 red onion, diced 1 cup hummus 2 cup frozen broccoli florets, drained 1 cup cherry tomatoes, cut in half 1 Tbsp dry oregano 1/4 -1/2 tsp saltInstructionsPreheat oven at 385 degrees. Drain and squeeze as much water out of broccoli as possible. In a large bowl, mix broccoli, tomatoes, red onions, olives, oregano, salt. Mix well. Pour into a 9" pie pan that is sprayed with cooking oil. In another bowl, beat 2 eggs, add almond milk and hummus. Stir until smooth and pour the mixture over the veggies in the pie pan. Bake until slightly golden brown, about...
Dairy Free Whipped Cream and Frozen Mocha Latte (vegan, gluten free)

Dairy Free Whipped Cream and Frozen Mocha Latte (vegan, gluten free)

Did you know that a 16 oz Caramel Brulee Latte from Starbucks has 430 calories, 13 g of fat and 52 g of sugar? Not to mentions it’s not cheap. A typical coffee house latte is loaded with sugar, so why not make your own with some coconut milk and almond milk, your own choice of sweetner? It only takes minutes, better and way easier than driving to a coffee house. You can also make Chai Latte, matcha latte, pumpkin latte….Please leave a comment below, and let me know what you think. Nov 2013- I am giving away a vegan 3-day Detox Cleanse by Kaeng Raeng, featured at the end of this video. Take a look and enter before Nov 30, 2013. Print Dairy Free Whip Cream and Frozen Mocha Latte (vegan, gluten free) Cook Time: 10 minutes Yield: 2 Ingredients1 8oz. can of regular coconut milk 1/2 cup powder sugar, optional 1 tsp vanilla extract 2 cup ice 1-2 cup unsweet almond milk 1 Tbsp expresso powder 1/2 Tbsp unsweet cocoa powder 1 Tbsp agave, or brown rice syrup, maple syrup, or some stevia InstructionsChill the can of coconut milk in fridge overnight. Don't shake it, because you want the coconut water to set at the bottom and coconut oil float to the top. Next day, turn the can upside down slowly, so the coconut is on top, and coconut is at the bottom. Pour out the coconut water and reserve only the coconut solid. In a chilled stand mixer or in a large bowl add the coconut oil solid, sugar (optional) and vanilla extract, beat on high...
Super Garlicy Eggplant and Tomato (gluten free, vegan)

Super Garlicy Eggplant and Tomato (gluten free, vegan)

If you like garlic, you are going to love this one. This recipe is super simple as you can see, but the flavor is very intense. The secret to a perfect garlic dish is not necessarily how much garlic is used, but how it’s used. Most recipes require garlic to be sauteed first, but my recipe calls for garlic at the end.  This method preserves the taste and spiciness of garlic, while adding depth in flavor. I know most people don’t follow recipes exactly these days, but please try to follow this one as is.  Caution, kissing not recommended right after you eat this. Why do I soak the eggplant in water first? Because the eggplant is spongey and it easily absorbs  a lot oil and sauce. Ever had eggplant dishes that are too greasy and salty? Then you know what I mean. Easy fix – Soaking in water before cooking prevents absorption of excess oils and salt, for healthier lighter cooking. Also, the eggplant does not get too mushy as a result. So, what do you think of it?  Leave a comment below and let me know.   Print Hot Garlic Eggplant Ingredients1 eggplant, diced small 2 small tomatoes, diced 1 jalapeno pepper, seeded and minced 3 cloves of garlic, minced 1/2 tsp salt 2 tsp of vegetable oil InstructionsSoak diced eggplant in water for 30 minutes and drain. Over high heat, in a large frying pan, saute eggplant in oil for 2 minutes, add salt. Cook for another 2-3 minutes until eggplant is slightly brown on the edge. Add jalapeno pepper to the pan and stir. Cook for 2...