Forks Over Knives Inspired Dinner

       There is nothing that I love to do more than cook, except to cook for people I love. This weekend I was very lucky to do that twice! Friday night I brought hummus soup and vegan carrot cake loaf (from OhSheGlows) to my cousin who recently had surgery: delicious and healing! I definitely encourage you to try out both of these recipes, they were big hits. I have plans to turn her carrot cake loaf into gluten-free zucchini bread, if all goes well I will post the recipe to the blog.

       Saturday morning I spent time with my volunteer group Sports Made Possible. It is an organization that hosts adaptive baseball games for children with physical and mental disabilities. It is hard to wake up early on Saturday morning, but the kids are amazing and the experience is so fulfilling. After I got done with the games, I took my brother-in-law to a matinée showing of Forks Over Knives. What a wonderful compilation of this information this documentary turned out to be; I had very high hopes and was not disappointed. My brother-in-law is most definitely NOT vegan. In fact, I think it would be safe to say that he has some type of fast food every single day. He is young and not worried about his health or dietary needs. He has been one of the people who do not quite understand my choice to be vegan; but he is supportive nonetheless and willingly came with me to see a movie that promotes a whole foods, plant-based diet (I told him what it was about beforehand, it’s not like it tricked him!). Just as a joke when the show started, I turned to him and said “Wouldn’t it be funny if this documentary made you give up meat?” He quickly replied that there was NO WAY that would happen. Two hours later, as we emerged from the theater I got an unexpected surprise. Jake told me that, while he would never give up meat and dairy completely, he is going to try to reduce his consumption! That was more than I had hoped for and I am very excited for him. I immediately offered to cook him a wholesome vegan feast and he gladly accepted; he also brought his friend along who has Celiac Disease so it turned into a vegan and gluten-free dinner.

Forks Over Knives inspired dinner:


Stuffed Squash

Brown Rice Couscous

Chopped Israeli Salad

Fresh Fruit Bowl

Gluten Free, Vegan Double Chocolate Chip Cookies (not technically a health food, but I love chocolate!)


Shelley’s Favorite Stuffed Squash

(Side note: this is the first Vegan meal I ever purposefully cooked myself so it holds a special place in my heart!)


  • 2 acorn squash
  • 2 handfuls of spinach
  • Chopped walnuts
  • Dried cranberries
  • ½ onion, sautéed
  • 2 cloves garlic, sautéed


Cut squash in half and roast, cut side down, in a 400 degree oven until softened.


Once cooled, scoop out squash flesh (leaving shell intact) and mix with additional ingredients.


Stuff the mixture back into the shells and cook another 10 to 15 minutes until warmed.


Feel free to mix up the ingredients with what you have on hand. It is a very versatile recipe. If I want to make a meal out of it, I mix in some couscous or cooked quinoa.

Oh She Glows Recipes:

“Hummus Soup”

Vegan Carrot Cake Loaf


4 thoughts on “Forks Over Knives Inspired Dinner

  1. Pingback: Squash, Quinoa, and Black Bean Salad « Mile High Healthy

  2. Pingback: Thanksgiving Meal Ideas « Mile High Healthy

  3. Pingback: Sweet Potato & Black Bean Soup « Mile High Healthy

  4. Pingback: Guest Chef Shelley Langenhorst’s Recipe for Meatless Monday | Ready for Plan B

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