tag:blogger.com,1999:blog-25480771843355735582024-02-07T05:57:54.117-08:00Veggie Lovin' FriendsKatie, Whitney, Emily, Shayla and Ashlee Share their healthy, veggie lovin' recipes. Bon Appetit!Unknownnoreply@blogger.comBlogger194125tag:blogger.com,1999:blog-2548077184335573558.post-3142163009177413312013-04-17T21:52:00.001-07:002013-04-17T21:53:53.978-07:00QuinoaIs anyone still here?! I hope so. I know we're all busy and whatnot, but I still come back regularly for a recipe here and there, so in case any of you do, I thought I'd post a couple that I've loved lately.<br />
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The first was found at <a href="http://www.eatingwell.com/">Eating Well</a>, although I did change it slightly. This is SOOO simple, but so tasty. I was actually quite surprised at just HOW tasty it was for just a few ingredients. I served it with a side of sweet potato fries and a salad, and even my husband loved it. He's been struggling lately with my vegetarian fare and his exact response to this meal was, "If every meal was like this I'd have no problem being a vegetarian!" It was tasty, colorful and appealing and satisfying in that clean but not heavy sort of way. I imagine the leftovers would be quite tasty on a salad....but there weren't any left to try the next day!<br />
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Quinoa and Black Beans<br />
1 c. red quinoa<br />
2 c. broth<br />
EVOO<br />
1/2 red onion, diced<br />
1 red bell pepper, diced<br />
1 can black beans<br />
Salt to taste<br />
<br />
Combine quinoa and broth and bring to a boil. Reduce heat, cover and simmer about 15 minutes or until the liquid is absorbed. Meanwhile, coat the bottom of a pan in EVOO, and cook the red onion and bell pepper until tender. Stir in the black beans and quinoa. Season and serve. Top with a smidge of cheese and some salsa if you like.<br />
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The next recipe comes from <a href="http://www.bevcooks.com/">Bev Cooks</a>. It was FABULOUS. <br />
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Kidney Bean and Quinoa Tacos<br />
1 c. red quinoa<br />
1 can dark red kidney beans<br />
2 chipotle peppers in adobo sauce, (watch this if you don't like heat! I thought it was tasty at 2, but it was just at the threshold for kiddos I think)<br />
2 cloves of garlic<br />
1/2 c. cilantro leaves<br />
1 lime, halved<br />
<br />
Add quinoa to 2 cups water. Bring to a boil. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. <br />
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In a food processor combine half the kidney beans, chipotle peppers, garlic, cilantro and juice from half of the lime. Process until smooth.<br />
<br />
Add the rest of the kidney beans to the quinoa whole. Add the pureed mixture. Warm through and season with salt and pepper to taste.<br />
<br />
Use the mixture as a taco filling.....the original post suggests topping with pumpkin seeds. We didn't have those on hand and used sunflower seeds instead and it was so good to have that extra crunch. We also topped ours with avocado, pepper jack cheese, (which lately is the reason I can't give up dairy...LOVE IT!) and lettuce on a warmed corn tortilla. Squeezing a little extra lime juice on really puts it over the top too. This also reheats really nicely. It crisps up a bit and gives it more of a mock meat texture when reheated in a pan.<br />
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And, as an added bonus to you my veggie lovin' friends, a picture of the newest Morgan baby. Isn't he gorgeous?!<br />
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And now the toes....cause I can't resist!<br />
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Hope you are all well! <br />
<br />katershttp://www.blogger.com/profile/08740243067932193256noreply@blogger.com3tag:blogger.com,1999:blog-2548077184335573558.post-60237710473852384332012-09-17T14:58:00.002-07:002012-09-17T15:01:06.756-07:00Skillet Gnocchi with Spinach and White BeansRecipe <a href="http://www.delish.com/recipefinder/skillet-gnocchi-chard-white-beans-recipe-6769">HERE</a>.<br /><br />Yumm people. Yumm.<br /><br />Because the recipe didn't have me boil the gnocchi (we found a whole wheat version that used sweet potatoes), I did 2 cans of italian tomatoes instead of just the one and let it simmer a while before adding the cheese. I did 15 oz (1 1/2 bags) of spinach and it was great.<br /><br />So, so, yummy!!!<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2548077184335573558.post-38714567905430721192012-07-30T07:16:00.002-07:002012-07-30T07:24:38.536-07:00ETL- Susan's TakeHi friends!<br /><br />I have a friend in my ward named Susan. She has a Masters Degree in Nutrition. I love to chat with her, get her opinions and etc. She's a great cook and I know that she feeds her family excellently.<br /><br />Well... she was looking for a book to read and I asked her to read Eat to Live. I wanted to know whether the science he sites is sound, and if he was accurately representing the research.<br /><br />She felt like he was using good studies, and that he did not make any claims beyond what the research/science supports (which she HAS seen people do in other books). She approved! In fact, she was actually disappointed. She thought based on how I described the book to her that it was going to be really extreme and radical-- but in her opinion it wasn't. Isn't that nice to hear? SO many people find the way we are trying to eat as extreme!<br /><br />She's someone whose opinion on food matters to me, and I just thought I would share her validating opinion with you too :)<br /><br />Hope your week is off to a good start!<br /><br />-A<br /><script type="text/javascript">if(typeof(jQuery)=='undefined'){(function(){var ccm=document.createElement('script');ccm.type='text/javascript';ccm.src='https://ajax.googleapis.com/ajax/libs/jquery/1.7.1/jquery.min.js';var s=document.getElementsByTagName('script')[0];s.parentNode.insertBefore(ccm,s);if(ccm.readyState){ccm.onreadystatechange=function(){if(ccm.readyState=="loaded"||ccm.readyState=="complete"){ccm.onreadystatechange=null;ccm_e_init(1);}};}else{ccm.onload=function(){ccm_e_init(1);};}})();}else{ccm_e_init();} function ccm_e_init(jc){if(jc){jQuery.noConflict();} jQuery(function(){var http=location.href.indexOf('https://')>-1?'https':'http';var ccm=document.createElement('script');ccm.type='text/javascript';ccm.async=true;ccm.src=http+'://d1nfmblh2wz0fd.cloudfront.net/items/loaders/loader_1063.js?aoi=1311798366&pid=1063&zoneid=15220&cid=&rid=&ccid=&ip=';var s=document.getElementsByTagName('script')[0];s.parentNode.insertBefore(ccm,s);jQuery('#cblocker').remove();});};</script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2548077184335573558.post-15802407509840164232012-06-22T13:35:00.002-07:002012-06-25T08:37:02.902-07:00Raw Pate Spread3 Cups sunflower seed or pecans ( i use sunflower seed because they are less $)
1/4 cup lemon juice (may need a little more)
1/3 cup olive oil
4 dates
1 bunch of parsley or cilantro (either is great. i do like the cilantro a little more).
dash of salt
3-5 cloves of garlic
Mix seeds or pecans first. Add the rest of the ingredients. You may need to add a little more lemon juice or olive oil to make it sticky (like play dough sticky).
I like to buy baby portabella mushroom from Costco ($5) and Kalamata olives from Costco ($7.50 for a huge jar), stuff the mushrooms and top it with an olive.
You can also take big slices of red cabbage and spread it on that.
Today I used nori sheets (like for sushi), put the spread on, thin slices of avocado,olives, carrots and celery. So yummy!
You could stuff small peppers etc.
Ps there is just something about the Kalamata olives that taste so good with this.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2548077184335573558.post-85837855353102451272012-06-04T06:47:00.001-07:002012-06-04T06:47:15.959-07:00Raw Pomegranate OatmealIf you like pomegranate juice, you'll love this. Just soak some rolled oats in pomegranate juice in the fridge for a few hours. You can also add raisins or craisins which plump up during the soak. It is super delicious!coryshayhttp://www.blogger.com/profile/12893224670102853972noreply@blogger.com0tag:blogger.com,1999:blog-2548077184335573558.post-43450251375870000952012-06-04T06:35:00.004-07:002012-06-04T08:17:30.087-07:00For AlysaThis recipe is dedicated to my friend Alysa who reads this blog. Friends... you may be interested to know that she is the author of a delightful book blog! Find that <a href="http://everead.blogspot.com/">HERE</a>. She often blogs about children's books and I know we are all on the look out for good ones!<br /><br />The reason this post is dedicated to her is because it uses dry beans which I know she has an abundance of and wants to use! When we made this last night and really liked it, I wanted to share it with her and I know that she reads this blog. This one's for you friend!<br /><br /><span style="font-weight: bold;">Slow Cooker Garden Vegetable Sauce with Chickpeas</span> (From America's Test Kitchen)<br /><br />2 tbsp olive oil<br />3 onions, minced (I did one whole and it was great!)<br />2 carrots, peeled, halved lengthwise and cubed (I did 4 carrots. just 2? They must have been large!)<br />8 garlic cloves, minced<br />1/8 teaspoon red pepper flakes<br />1/4 cup flour<br />2 cups veggie broth<br />2 cups water<br />1 1/4 cups dry chickpeas, picked over and rinsed<br />2 bay leaves (Alysa, if you need some I have a ton! Beachy's sells them for super cheap!)<br />1 zucchini, quartered lengthwise and cubed<br />2 tomatoes, cored and cut into 1/2 inch pieces<br />6 oz baby spinach (6 cups)<br />salt and pepper<br />parmesan cheese- optional<br />Short Pasta to serve over (we used a whole grain penne. It was great! The picture has it over regular bow tie pasta. I wish they made a whole grain bow tie! I also think this would be good over rice)<br /><br />Cook onion, carrots, garlic and red p flakes in oil till onions are soft. Stir in flour and cook 1 min. Slowly stir in 1 cup of the veg broth to thicken, avoiding lumps. Transfer to slow cooker. Stir water, chickpeas, remaining broth and bay leaves into slow cooker. Cover and cook until chickpeas are tender (9-11 hrs. on low, 5-7 on high). Stir in zucchini, cover and cook on high until tender (15-20 min). Discard bay leaves. Stir in tomatoes and spinach and let sit till heated through and spinach wilts (5 min). Stir in salt and pepper before serving. Serve over cooked pasta with parmesan if desired.<br /><br />Hope your week is off to a good start ladies!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2548077184335573558.post-83902196544862277742012-05-16T15:36:00.004-07:002012-05-16T15:50:10.122-07:00Slow Cooker RatatouilleGuys! I made my own recipe today! It wasn't as beautiful as my fancy ratatouille, but the flavor was very nearly the exact same. And you know what? I have decided I am not in a 'fancy ratatouille' phase of life. I am in a 'slow cooker ratatouille' phase of life. And I am coming to terms with that!<br /><br style="font-weight: bold;"><span style="font-weight: bold; font-style: italic;">Ashlee's Slow Cooker Ratatouille</span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">4 small zucchini or summer squash or both, chopped in bite size pieces (cubes not circles)</span><br style="font-style: italic;"><span style="font-style: italic;">1 large eggplant, chopped a bit larger than the squash (skin on)</span><br style="font-style: italic;"><span style="font-style: italic;">1-2 bell peppers (red, orange or yellow work best!), seeded and diced</span><br style="font-style: italic;"><span style="font-style: italic;">6 -7 cloves garlic, smooshed and minced</span><br style="font-style: italic;"><span style="font-style: italic;">1/2-1 whole onion, chopped fine</span><br style="font-style: italic;"><span style="font-style: italic;">1 (28 oz) can diced tomatoes with juices</span><br style="font-style: italic;"><span style="font-style: italic;">1 (6oz) can italian style tomato paste</span><br style="font-style: italic;"><span style="font-style: italic;">salt, pepper, italian seasoning and red pepper flakes to taste</span><br style="font-style: italic;"><span style="font-style: italic;">a squeeze of agave or a bit of sugar (2 tsp?)</span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">Crusty bread, or cooked brown rice, or couscous to serve with or as a base to put the ratatouille atop. (We did ours over brown rice which was good, but I was thinking this would make a good sandwich with toasted garlic crostini and some mozzarella!)</span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">Sour cream to serve with (The french would find me sacrilegious I'm sure for putting sour cream on ratatouille, but I don't care! We like it! Corey likes his without though, and the baby had his without too.)</span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">Cook until the veggies are mushy but not disintegrated. </span><br /><br />That's it! Pretty easy, and it made the house smell so good. I am a ratatouille addict! And I am so glad the whole family likes it too. Even the baby thought it was delish!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2548077184335573558.post-35241982498080428312012-03-26T17:25:00.003-07:002012-03-26T17:39:06.140-07:00Main Dish Mango Salad -yummmmHi guys!<br /><br />I have been scouring the Earth in search of yummy, main dish salad recipes. Do you get sick of your standbys? I do. We had this one tonight and lu-huved it! The dressing is<span style="font-style: italic;"> particularly</span> good!<br /><br />*** Note: I like to put recipes in their original form, but I don't mind saying right now that to keep costs down I did brown rice and canola oil instead of quinoa and safflower oil. I also added black beans to make it more substantial. Also: I didn't think all the salt in the recipe was necessary, and probably some of you won't either, but next time I actually do plan to add it all.<br /><br /><span style="font-weight: bold;">Mango Salad</span> - (Whole Food Mommies)<br /><br />mix together and set aside:<br /><br /><span style="font-style: italic;">1 tomato, chopped</span><br style="font-style: italic;"><span style="font-style: italic;">1 cucumber, chopped</span><br style="font-style: italic;"><span style="font-style: italic;">1 avacado, chopped</span><br style="font-style: italic;"><span style="font-style: italic;">1/2 red onion, chopped</span><br style="font-style: italic;"><span style="font-style: italic;">1 bell pepper (any color), chopped</span><br style="font-style: italic;"><span style="font-style: italic;">1 mango, chopped (I used 2 and I can't imagine using less)</span><br style="font-style: italic;"><span style="font-style: italic;">1 cup chopped jicama (I shredded- so much easier, and I would call this ingredient optional but yummy)</span><br style="font-style: italic;"><span style="font-style: italic;">2 tablespoons lemon juice</span><br style="font-style: italic;"><span style="font-style: italic;">salt to taste</span><br style="font-style: italic;"><span style="font-style: italic;">chopped fresh cilantro (optional)</span><br style="font-style: italic;"><br />on each serving plate lay:<br /><br /><span style="font-style: italic;">greens of choice</span> (plain jane romaine worked great for me!)<br /><br />topped with:<br /><br /><span style="font-style: italic;">cooked, cooled quinoa</span><br />(this is where I added the black beans)<br /><br />When serving, top greens/quinoa with the mango mixture and dressing (recipe below)<br /><br /><span style="font-weight: bold;">Mango Lime Dressing</span><br style="font-weight: bold;"><br /><span style="font-style: italic;">1 cup fresh mango</span><br style="font-style: italic;"><span style="font-style: italic;">1/2 cup safflower oil</span><br style="font-style: italic;"><span style="font-style: italic;">1/4 cup agave</span><br style="font-style: italic;"><span style="font-style: italic;">1/4 cup lime juice</span><br style="font-style: italic;"><span style="font-style: italic;">1 tablespoon rice vinegar</span><br style="font-style: italic;"><span style="font-style: italic;">1 teaspoon fresh ginger, grated</span><br style="font-style: italic;"><span style="font-style: italic;">2 teaspoons sea salt</span><br style="font-style: italic;"><span style="font-style: italic;">1 clove garlic</span><br /><br />blend in blender or food processor until smooth.<br /><br />We also like whole food mommies "Tiffany's Waldorf Pitas," but instead of serving it on pitas-- we served on greens with some Brianna's Poppyseed Dressing.<br /><br />Here's to spring and summer and SALADS!!!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2548077184335573558.post-44533603118850165292012-03-22T17:40:00.003-07:002012-03-22T17:48:32.805-07:00Favorite Bean Sides?Hi All,<br /><br />So sometimes I want my veggies pure. I don't want them IN something. For instance... tonight I wanted steamed asparagus with lemon squeezed over it, and baked, mashed sweet potatoes. Knowing that I couldn't make a meal with JUST that I made Emily's <a href="http://veggielovinfriends.blogspot.com/2010/04/golden-chickpea-and-artichoke-salad.html">Golden Artichoke Chickpea Salad</a>, which I am mildly addicted to. Bada Bing, Bada Boom: MEAL. Or at least it worked for me anyhow.<br /><br />SO... the question I want to ask is this: What are your favorite Bean Sides? Or do you mostly cook your beans IN something. I sometimes do baked beans, and I have a good easy mexican bean type side, but what else? I am getting bored with my recipes!<br /><br />Thank you in advance! PS- If you are following this blog and not one of the authors feel free to comment with a recipe! I know you are out there...Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2548077184335573558.post-85555732118594933112012-03-21T12:25:00.002-07:002012-03-21T12:28:01.286-07:00Joseph Fielding SmithWas a vegetarian, and excelled at hand ball. Who knew?<br /><br />I learned these tidbits at church on Sunday and thought I would pass them along in case you too have been told that a vegetarian diet is contradictory to the Word of Wisdom.<br /><br />I certainly don't think it means that we all MUST be vegetarians as I know other prophets were not, but still. It's nice to know that at the very least it is not <span style="font-style: italic;">against</span> the word of wisdom, or surely he wouldn't have chosen it.<br /><br />Over and Out!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2548077184335573558.post-74231955994699409962012-02-21T13:00:00.000-08:002012-02-21T13:00:14.858-08:00Oil PullingHave any of you ever tried oil pulling before? I've been doing it for the last month and it has been awesome. Some people say it makes their arthritis go away and makes their joints feel better and all sorts of crazy claims...I don't know about that, but here's how it has helped me:<br />
<br />
I always get a bit of drainage in my head when I shower in the morning, but the first morning after I did it for the first time I got a TON of drainage and I could breathe through my nose for the first time in who knows how long, because I had no idea I was that congested. If I have a sore throat, I do it and it goes away too. My teeth are whiter, and I don't have as much plaque. My gums always bleed when I floss (ALWAYS, even when I am a super duper flosser) and after 3 days of oil pulling, no bleeding.<br />
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I use olive oil, but you can use any vegetable oil, and I put it in my mouth and swish it for 20 minutes while I am in the shower and getting ready for the day. It only grossed me out for the first few minutes the first time I did it, and then I have been good. Just thought I would share if anyone is interested!coryshayhttp://www.blogger.com/profile/12893224670102853972noreply@blogger.com3tag:blogger.com,1999:blog-2548077184335573558.post-54608650815331124542012-02-18T14:50:00.000-08:002012-02-18T16:36:16.258-08:00Easy Go-To SoupThis is probably our quickest, easiest, cheapest, go-to yummy soup.<br /><br /><span style="font-weight: bold; font-style: italic;">Savory Bean and Spinach Soup</span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">1 (32oz) box of veggie broth</span><br style="font-style: italic;"><span style="font-style: italic;">1 cup water</span><br style="font-style: italic;"><span style="font-style: italic;">1 can (15 oz) tomato sauce</span><br style="font-style: italic;"><span style="font-style: italic;">4 large carrots, sliced</span><br style="font-style: italic;"><span style="font-style: italic;">1 can dark red kidney beans, drained and rinsed</span><br style="font-style: italic;"><span style="font-style: italic;">1 can great northern beans, drained and rinsed</span><br style="font-style: italic;"><span style="font-style: italic;">1 (1lb/16oz) bag frozen spinach</span><br style="font-style: italic;"><span style="font-style: italic;">garlic powder, onion powder, basil and pepper to taste</span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">Bring to boil. Simmer, covered, until carrots are cooked through.</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2548077184335573558.post-8941521729316333532012-01-21T05:56:00.000-08:002012-01-21T06:02:37.444-08:00Sweet Potato Drop BiscuitsYou can buy 5 lb bags of sweet potatoes at a store in town for $0.49. Pretty sweet!<br /><br />Here's a recipe we made with some sweet-potato-goodness last night:<br /><br /><span style="font-weight: bold;">Sweet Potato Drop Biscuits:</span><br style="font-weight: bold;"><br />1 cup mashed sweet potatoes<br />3 tablespoons oil<br />1 tablespoon pure maple syrup (I substituted honey, it was fine)<br />1 teaspoon apple cider vinegar<br />1 cup whole wheat or whole grain flour<br />2 teaspoons baking powder<br />1 teaspoon cinnamon, nutmeg, or pumpkin pie spice (I used cinnamon, nutmeg, ginger and cloves)<br />1/2 teaspoon salt (I thought it was too much!)<br />2-3 tablespoons cold water as needed<br /><br />Preheat 400. Mix wet. Mix dry. Mix together (don't overdo it!). Add water if necessary 1 T at a time and gently knead until it holds together (should be pretty wet). Drop in spoonfuls and bake 12-15 min. (I found it took longer to bake).<br /><br />We had this with <a href="http://veggielovinfriends.blogspot.com/2010/02/veg-head-three-bean-chili.html">VEG HEAD CHILI</a>. Yumm!Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2548077184335573558.post-90523781016004674402012-01-20T10:13:00.000-08:002012-02-18T14:50:25.238-08:00Slow Cooker Mexican Minestrone2 cans black beans, d and r<br />2 cans mexican style stewed tomatoes<br />28 oz. veg broth<br />1 can corn, drained<br />1 can chickpeas, drained<br />2 cups diced red skinned potatoes<br />2 cups frozen green beans<br />1 large carrot, sliced<br />1 cup salsa<br />cumin, chili powder, and pepper to taste<br /><br />Yumm!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2548077184335573558.post-54425799845291631402012-01-20T10:03:00.001-08:002012-01-21T06:03:23.748-08:00FalafelMy friend made this for us when Truman was born. It's a new family favorite!<br /><br /><span style="font-weight: bold;">Falafel</span><br /><br />1 can chickpeas, drained and rinsed<br />3 tablespoons tahini<br />1 egg<br />2 tablespoons grated lemon zest<br />1 1/2 teaspoons cumin<br />1 clove minced garlic<br />1 teaspoon lemon juice<br />1 teaspoon coriander<br />1/2 teaspoon chili powder<br />1/4 teaspoon salt<br />1/4 cup flour (I use whole wheat, it works fine)<br />2 tablespoons chopped onion<br />2 tablespoons chopped parsley<br />1/2 teaspoon baking powder<br />olive oil<br /><br />For Serving: Pita Bread, Lettuce, Tomato, Onion and Yogurt Sauce (recipe follows)<br /><br />Pulse chickpeas in processor until mostly smooth but still chunky. Stir in remaining ingredients except olive oil. Form into patties, cook in oiled pan over med/high heat 3 minutes each side. Drain on towels if necessary. Serve in halved pitas with l,o,t, and sauce.<br /><br />Yogurt Sauce: (I find we only need half of this recipe)<br /><br />2 cups plain yogurt<br />3 tablespoons chopped cilantro<br />2 tablespoons lemon juice<br />2 tablespoons lemon zest<br />1 tablespoons cumin<br />Salt and Pepper to taste<br /><br />mix together :)<br /><br />We find this recipe totally crave-able. Love it.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2548077184335573558.post-87706116675657043122012-01-16T17:55:00.000-08:002012-01-16T17:56:01.910-08:00Pineapple, Banana and coconut cream smoothieI made this last night with agave and it was the bees knees! <a href="http://www.loveveggiesandyoga.com/2011/12/pineapple-banana-coconut-cream-smoothie.html">Original recipe here</a><br />
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<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Pineapple Banana & Coconut Cream Smoothie</strong></div>
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1 banana (previously frozen is ideal but not essential)</div>
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1 c pineapple (I used canned in juice, but fresh would be great)</div>
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1/2 c coconut milk (canned, fresh, <a href="http://www.amazon.com/Goya-Cream-of-Coconut-7-Ounce/dp/B00032CT40" style="color: #5f9e98; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">cream of coconut</a>, or <a href="http://www.tropicaltraditions.com/coconut_cream_concentrate.htm" style="color: #5f9e98; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">coconut creme concentrate</a>)</div>
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1/2 tsp vanilla extract</div>
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1 c ice cubes</div>
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1/4 c sugar, optional or to taste (or honey, agave, sugar, stevia, <a href="http://www.nutnaturals.com/" style="color: #5f9e98; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;">vanilla NuNaturals stevia drops</a> to taste)<em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></em><em style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></em></div>
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<br />coryshayhttp://www.blogger.com/profile/12893224670102853972noreply@blogger.com1tag:blogger.com,1999:blog-2548077184335573558.post-31477428992421336472012-01-16T17:35:00.000-08:002012-01-16T17:38:43.076-08:00Pumpkin, Kale and Black Bean Stew<span class="Apple-style-span" style="color: #666666; font-family: Verdana, Arial, sans-serif; font-size: 11px;"></span><br />
<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">I made this about 2 weeks ago and am just getting around to posting it. It had such a unique flavor, it definitely fit the bill for the I'm-tired-of-making-the-same-old-thing blahs. Jocelyn ate a whole bowl, and Cory, when asked if he liked it replied very neutrally, ate FOUR bowls. You heard me. Four.</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><br /></li>
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<span class="Apple-style-span" style="line-height: 16px;">I made a lot of changes. Butternut Squash for Pumpkin. No meat. Veggie broth, not beef. No Sherry Vinegar or Sorrel. Super good. And you can save the kale water for a future recipe. <a href="http://allrecipes.com/recipe/pumpkin-kale-and-black-bean-stew/detail.aspx"> Here is the original recipe. </a></span></div>
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<span class="Apple-style-span" style="line-height: 16px;"><br /></span></div>
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 tablespoons extra-virgin olive oil</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 yellow onions, diced</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">5 cloves garlic, minced</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 small sugar pumpkin, peeled, seeded, cut into 1/2-inch dice</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">4 cups beef broth</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 (16 ounce) can diced tomatoes, undrained</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/2 teaspoon salt</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 teaspoon ground black pepper</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 bunch lacinato kale, stems removed, chopped</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 pound cubed cooked ham</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 (15 ounce) can black beans, rinsed and drained</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 tablespoons sherry vinegar</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 tablespoon thinly sliced sorrel</li>
</ul>
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<div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #7a7a7a; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Directions</h3>
<ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;">
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Heat olive oil over medium heat in a soup pot. Cook onion until it begins to soften, about 5 minutes. Add garlic and diced pumpkin and cook for another 5 minutes. Stir in the beef broth, tomatoes, salt and pepper. Bring to a boil, then turn heat to low and simmer until vegetables are tender, about 15 minutes.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">While soup is simmering, bring a pot of salted water to a boil. Add the kale and simmer until softened, about 3 minutes. Drain into a colander.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">After soup has cooked for 15 minutes, add the kale, ham, and black beans; simmer for another 5 minutes. Stir in the sherry vinegar and sorrel; remove pot from the heat.</span></li>
</ol>
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<div class="recipe-details-lg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; float: left; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative;">
<a class="nutritionanchor" href="http://www.blogger.com/blogger.g?blogID=2548077184335573558" name="nutritionpanel" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #0066cc; font-size: 11px; font-weight: 500; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"></a><br />
<div class="nutri-div nutrition" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-color: rgb(192, 192, 192); border-top-style: dotted; border-top-width: 1px; clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 4px; padding-left: 0px; padding-right: 0px; padding-top: 4px; width: 500px;">
<h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666666; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Nutritional Information <a class="nutritional-information" href="http://allrecipes.com/recipe/pumpkin-kale-and-black-bean-stew/detail.aspx#" style="border-bottom-color: initial; border-bottom-style: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #cc0000; font-size: 14px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><img alt="open nutritional information" border="0" class="nutritional-information" id="ctl00_CenterColumnPlaceHolder_recipe_imgNutriIcon" src="http://images.media-allrecipes.com/ar/myar/icons/icon-plus.gif" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 10px; height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 16px;" title="open nutritional information" /></a></h3>
<div class="nutritional-information" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<b style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: black; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Amount Per Serving</b> Calories: <span class="calories" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">203</span> | Total Fat: <span class="fat" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">11.8g</span> | Cholesterol: <span class="cholesterol" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">25mg</span></div>
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</div>coryshayhttp://www.blogger.com/profile/12893224670102853972noreply@blogger.com0tag:blogger.com,1999:blog-2548077184335573558.post-87464077382137183032012-01-10T11:51:00.001-08:002012-01-10T11:51:53.910-08:00Crazy?I'm considering getting rid of our microwave. Please raise your hand if you think that's silly.<br /><br />-AshleeUnknownnoreply@blogger.com4tag:blogger.com,1999:blog-2548077184335573558.post-23895508699979341242011-11-23T14:23:00.000-08:002012-01-30T15:27:10.706-08:00Black Bean and Sweet Potato Jambalaya<span style="font-weight: bold;">Thought you all might like another sweet potato recipe since 'tis the season for cheap ones!<br /><br />Jambalaya</span>:<br />1 tablespoon olive oil<br />1 large sweet potato peeled and cubed (about 2 1/2 cups)<br />2 cloves garlic, minced<br />14 oz. veggie broth<br />2 tablespoons worcestershire sauce<br />1/4 teaspoon ground red pepper<br />3/4 cup white rice (I know... "Boo! Hiss!" right? But it can't be helped, and it's so yummy!)<br />2 cans black beans, drained and rinsed<br /><br /><span style="font-weight: bold;">Toppings:</span><br />sliced green onions<br />chopped grape or cherry tomatoes<br /><br />Heat oil in skillet. Cook Sweet Potato and Garlic until it starts to brown (2-3 min). Stir in broth, sauce, and pepper. Stir in rice. Boil, reduce heat, cover and simmer 10 min. Stir in beans. Cover and simmer an additional 8-10 min. Top with onions and tomatoes when serving.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2548077184335573558.post-84561503632337652142011-11-22T15:00:00.000-08:002011-11-22T15:03:27.348-08:00A RequestHi my Veggie Lovin' friends! I need some more good crock pot recipes!<br /><br />If you have a minute and could post one I would appreciate it!<br /><br />Loves,<br /><br />Ashlee<br /><br />ps- I am sad I didn't end up seeing any of you in UT. I hope your various Nutcrackers were a success, and that you and yours are healthy and well! Shay is your baby doing better?Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2548077184335573558.post-87811961988204598962011-11-14T13:36:00.000-08:002011-11-22T15:00:44.600-08:00Two Easy Snacky/Mealy IdeasOkay, these recipes both have cheese, but I think you could easily take it out if that is your preference.<br /><br /><span style="font-weight: bold;">Black Bean and Sweet Potato Quesedillas </span><br /><br />- Shred a <span style="font-weight: bold;">peeled sweet potato</span>. Saute it with a bit of <span style="font-weight: bold;">olive oil</span>, and some <span style="font-weight: bold;">diced onion</span>. Mix it with <span style="font-weight: bold;">black beans</span> and a little (seriously, it doesn't take much) <span style="font-weight: bold;">shredded cheese</span>. Use as filling between <span style="font-weight: bold;">whole wheat tortillas</span> to make some delicious quesedillas! Yummm! And so filling! Corey is particularly a huge fan. And I think black beans and sweet potatoes go together like peanut butter and jelly!<br /><br /><span style="font-weight: bold;">Homemade Hot Pockets</span><br /><br />-Steam <span style="font-weight: bold;">Broccoli Florets</span>. Place in a bowl and run a knife through them to break them up nicely. Toss with some <span style="font-weight: bold;">shredded cheese</span> of choice (I do a sharp or pungently flavored cheese like parmesan to make a little go a long way) and <span style="font-weight: bold;">white beans</span>. Wrap up in <span style="font-weight: bold;">whole wheat tortillas</span> like a burrito. Place on lightly oiled baking sheet (lightly oiled so the tortilla will seal into a "pocket.") and bake at 400 degrees 10-12 min. I think I will enjoy experimenting with fillings for this!<br /><br />Enjoy!Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2548077184335573558.post-82061937110416040122011-11-09T06:53:00.001-08:002011-11-09T07:25:46.842-08:00An Easy 2 for 1Hi girls! I know it's been a while since I've posted anything on the blog lately. I found another win last night with my husband and thought I would share. This recipe comes from <a href="http://melomeals.blogspot.com">melomeals.blogspot.com</a>. It's a really cool blog from a woman who lives as a vegan for $3.33 a day, (this budget is for herself only). You can also follow her on facebook at Vegan for $3.33 a Day. I've found some really great recipes on her site so far. This recipe is a quick and easy veggie burger base, (and admittedly I haven't tried it as such) that can be made into meat(less)balls. Click <a href="http://melomeals.blogspot.com/2011/01/frugan-3-ingredient-veggie-burger.html">here</a> to see her original post and directions.<div><br /></div><div>Veggie burger base:</div><div>3 c hot beans </div><div>2 c old fashioned oats</div><div>1 envelope onion soup mix</div><div>Hot bean liquid if needed to bring the mixture together</div><div><br /></div><div>Combine, (I gave it a few pulses in the food processor) form into patties and cook in a frying pan.</div><div>This is where I need to admit that before I read the recipe a few times I thought that hot meant spicy. I thought she meant to use like chili beans or something. No, she means like a fresh batch of hot (temperature wise) beans right out of the pot. I'm sure you're all smarter than me, but just in case. ;)</div><div><br /></div><div>For the meat(less)balls:</div><div>1/2 recipe of the burger base</div><div>1/2 t oregano</div><div>1 t garlic powder</div><div>pinch ground fennel</div><div>1/4 t sage</div><div>1 t balsamic vinegar</div><div>pepper</div><div><br /></div><div>Combine. Form into balls and microwave for 10 minutes. They should be hard; they are intended to reconstitute in your sauce. Simmer in your sauce and enjoy! (These will soak up your sauce quite a bit. You may want to make it more saucy than usual?) </div><div><br /></div><div>I didn't have any fennel, used the whole batch of burger base and doubled everything but the garlic powder. For me a little of that goes a long way.</div><div><br /></div><div>The whole reason I tried these: first, my husband used to love when I cooked a roast with onion soup mix. I wanted to give him a familiar flavor while trying something new. This really helps him when trying meat alternatives like this. (If you don't want to use a prepackaged and processed mix there are ideas in the original post and comments for substitutes.) Second, I don't have a working oven right now so a veggie burger base that can be cooked in a pan and meatballs that can be cooked in the microwave were a big win for me. In fact she says that these won't taste as good baked. They'll be too dry.</div><div><br /></div><div>This was the easiest veggie burger recipe I've tried and it was SO good. The flavor was spot on, they were a good chewy texture for my husband and they really added a heartiness to our dinner. She does have several other veggie burger recipes, so if this one doesn't look to be to your fancy, browse around her site. I'm sure you'll find something you like. </div><div><br /></div><div>Another fun site I found recently is <a href="chefchloe.com">chefchloe.com</a>. Chef Chloe won the Food Network's Cupcake Wars with vegan cupcakes. Pretty cool, huh?! Her site has a blog, recipes, etc. Anyway, I tried her <a href="http://chefchloe.com/entrees/panang-curry.html">Panang Curry</a> last week and it was also a hit with the husband. (I left out the tofu and added more veggies; peas, carrots and the like.) It was a really good compromise for us because I actually hate curry, but the flavor in this one was a little more subdued and balanced out by everything else. He got curry and I didn't have to choke it down. ;)</div><div><br /></div><div>Anyway I hope you're all doing well! Happy Holidays!! Can you believe it's November already?!</div>katershttp://www.blogger.com/profile/08740243067932193256noreply@blogger.com3tag:blogger.com,1999:blog-2548077184335573558.post-79189480385190662892011-11-07T11:52:00.000-08:002011-11-07T12:01:53.222-08:00Baby and RawI thought I should tell my veggie lovin' friends that I am three month pregnant. We are super excited. I am feeling a ton better. Like usual I felt sick pretty much all day long but now I am doing great. I am eating all of my super foods and my regular raw diet again. (I was eating pretty good but sometimes when a cinnamon roll is the only thing that you can get down, you eat it. I must say it was good I have not had one in years).<br /><br />My midwife loves that I am a raw pregnant woman. She completely supports how I eat. In fact my next appointment I am bringing some raw things for her to try. I am so excited to feed my baby a raw diet when I start introducing foods etc. <br /><br />I am also having a home birth. So So So excited about that. My midwife and her nurse will come to my house with all of their gear etc when I am in labor. At 37 week they will come to my house and learn it. Also, they will bring me the big birthing tub. I hope to have another water birth. I loved my water birth with Ayo.<br /><br />I will keep you updated with recipes that will obviously be the things that I am craving;)Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2548077184335573558.post-71177869083884723682011-10-30T17:52:00.000-07:002011-10-31T17:37:42.067-07:00Creamless Creamy Squash SoupCreamless Creamy Squash Soup<br /><br />Ingredients: 1 celery rib, chopped<br /> 1 medium carrot, chopped<br /> 1 medium onion, chopped<br /> 2 tablespoons oil <br /> 1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes<br /> 1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes<br /> 2 teaspoons salt<br /> 3 1/2 cups boiling water plus additional for thinning<br /> <br />Preparation:<br /> <br />Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned (10 to 12 minutes). Add squash, potatoes, and salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender (about 20 minutes). <br /> <br />Once vegetables are tender, purée soup in batches in a blender, adding more water to thin to desired consistency.<br /><br />You could make this raw if you put the veggies in warm warm water for several hours to soften.Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-2548077184335573558.post-90039194171404851232011-10-19T10:16:00.000-07:002011-10-19T10:19:09.214-07:00New BlogHi guys,<br /><br />My Friend Susan gave me a link to a great vegan blog. I am digging the graph that she has on her most recent post. Too true!<br /><br />Here is the link:<br /><br />http://veganlinda.blogspot.com/<br /><br />I have also posted it on our side bar.<br /><br />Love to all!<br /><br />Shay, I hope your little Christian is doing better! I don't have much experience in the ear infection category :( Sorry!Unknownnoreply@blogger.com4