Postpartum recovery from my miscarraige, I can begin to feel my tastebuds again. Tests revealed my iron was low and my protein. For breakfast, I have two scrambled eggs and turkey bacon. My kids also love this. In addition, i make smoothies every morning. I do not buy juice unless its, seasonal like apple cider. I buy frozen fruit, add a few goodies and make our own delicious nutrient packed smoothies. During the rest of the day we sip on water, herbal, tea, and cocoa because it's late fall here.

Frozen fruit is a great way to get your daily servings plus nutrients. It is more affordable and during the winter and a better option. I do not knock myself out with organic vs non when it comes to frozen. I buy what i can afford. Frozen is a healthier longer lasting option to canned and fresh, if you cannot get it. Kids love smoothies, and you can always sneak a bunch of goodies in there. If you do not have green powder sneak some fresh spinach in there.

Smothies
Frozen Fruit ( wild blueberries, strawberries, raspberry, mango, really any combo)
water or milk (soy, almond, hemp, etc)
local honey ( great for allergies)
spirulina ( any green powder mix is great)
oats ( B vitamins)
chlorophyll (iron)
Protein powder (optional, i.e. pea protein)

Thanks to a good friend, i am so excited about the recipes and video instruction for vegan foods on this website. I already made the vegatable tempura. I made onion rings with Tamari sauce and my son ate practically all of it, leaving me a few pieces. The next dish we are going to make is apple crisp. These dishes are so simple and quick to make as well as mouth watering. One of the Chef's covers nutrition, specifically minerals, proteins, how to get your daily needs from your dishes. He adds things like nutrititional yeast, spinach, hemp, to really sneak in ways to get all nutrients your body will need on a vegan diet without sacrificing flavor.
These are some dishes I cannot wait to make: pesto w/pine nuts because my son is allergic to walnuts, peanut butter stir fry, more tempura with cauliflower and broccoli, vegan beans and franks, and omg the mocha chocolate cake. There are more but, pregnant lady getting hungry.
Go visit:  www.chooseveg.com, let me now what recipes you love.

Cashew yogurt is delicious alternative to dairy or soy yogurt. It is a good source of protein, iron, magnesium, and zinc as well as beneficial bacteria and enzymes.

Cashew Yogurt
This creamy, nondairy yogurt just takes a few seconds to mix up. The incubation period is 8 to 24 hours depending how warm you keep it.

1 cup raw cashews

1 cup water

Place cashews in blender and grind to a coarse powder. Add water and blend until smooth. It should have a consistency of heavy cream. Pour mixture into a jar and place in warm location (70ºF to 100ºF). Cover with a light towel or napkin. Start checking the yogurt after 6 hours. First you should notice bubbles forming. When it has formed thick curd with a layer of liquid (whey) on the bottom, cover and transfer to refrigerator. Chill for at least one hour. When ready to eat, stir the whey and yogurt together. Add a little agave nectar, maple syrup, molasses, fruit, or jam if desired. Yogurt will keep refrigerated up to a week.

Makes 2 cups

Note: Choose a place where the temperature will remain constant to incubate your yogurt. I like to fill a small cooler with warm water and place the jar in the water (make sure the water is below the level of the jar). Another good place is on top of the pilot light in a gas stove. As long as the temperature in your house is at least 70ºF, you can place the jar anywhere. Keep in mind, the lower the temperature, the longer the incubation. At 70ºF, it will take about 20 hours .

cashew nuts,
raw Nutritional value per 100 g (3.5 oz)
 Energy 2,314 kJ (553 kcal) Carbohydrates 30.19 g Sugars 5.91 g Dietary fiber 3.3 g Fat 43.85 g Protein 18.22 g Thiamine (Vit. B1) .42 mg (32%) Riboflavin (Vit. B2) .06 mg (4%) Niacin (Vit. B3) 1.06 mg (7%) Pantothenic acid (B5) .86 mg (17%) Vitamin B6 .42 mg (32%) Folate (Vit. B9) 25 μg (6%) Vitamin C .5 mg (1%) Calcium 37 mg (4%) Iron 6.68 mg (53%) Magnesium 292 mg (79%) Phosphorus 593 mg (85%) Potassium 660 mg (14%) Zinc 5.78 mg (58%) Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database