Yesterday we went to Ed and Cindy's (Corey's Parents) for dinner. It was delish! Absolutely delicious, and from the event I got two recipes I wanted to share with ya'll.
The first one is not technically a recipe because Corey's brother just kind of made it up on the fly... but I called him later that night and said... 'okay I don't care if you don't know perfectly what you did, you still have to try and tell me because it was SOOOO good!' which thankfully he obliged and told me.
The second recipe is totally healthy, totally scrumptious, totally eat to live, and comes from the most unlikely of sources. Ina Garten... aka the Barefoot Contessa... from the Food Network makes the best food on the planet. Hands down. Her stuff is guaranteed delicious, but it is usually insanely indulgent and bad for you. When Cindy told me where she got this particular recipe I was like 'Whaaaaat?' She's worse than Paula Deen usually! But this one is totally healthy and still manages to taste as good as a Barefoot Contessa recipe should taste! Wonderful!
That's enough chatty, chatty though. Here's the recipes:
Tyler's Mahi Mahi
Olive Oil
Fresh chopped Garlic
1/2 red onion, sliced and ringed
1 Orange, juiced and the rest chopped
Lime Juice
Kosher Salt and Black Pepper
Fresh chopped Cilantro
Mahi Mahi fillets
Comine the oil, garlic, onion, orange juice, lime, and spices to make marinade. Marinate the Mahi Mahi in it for a couple of hours. Then grill.
Simple and delish. He did it outside... we'll have to settle for George Forman when we make it here. It was seriously SO good. It was the first fish that I didn't feel like I needed to dip in something to make it taste good. Kate- I know you wanted to try fish- Mahi Mahi is a great one in my opinion. It handles more like chicken, and it even tastes more-- meaty than fishy. Whit would you agree?
Guacamole Salad (please try this... I have several recipes that are similar, but to me this was the best!)
1 pint grape tomatoes, halved
1 yellow or orange bell pepper, chopped
1 can black beans, drained and rinsed
1/2 cup small diced red onion
2 tablespoons minced jalepeno peppers (about 2 small peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly sqeezed lime juice (about 2 limes)
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon cayenne pepper
2 ripe avacados diced
Place tomatoes, bell pepper, black beans, onion, jalepeno, and lime zest in bowl. Whisk together lime juice, olive oil, salt, pepper, garlic, and cayenne. Pour over veggies and toss well. Just before serving fold in avacados. Serve at room temp.
This was such a fabulous side dish, and even though it's supposed to be eaten right away, I have been snacking on leftovers of it, and it has held up just fine. For the original recipe click HERE.
Love you ladies! Have a good night!
Monday, May 10, 2010
Monday, May 3, 2010
Spicy Black Bean Sandwiches with Chipotle Mayo
Yummmmm!!! We were such fans of this. I will say though that we used more chipotle peppers than was called for, and a bit more of the other spices too because we are just kind of spicy people. Even my boys like it that way.
Spicy Black Bean Sandwhiches with Chipotle Mayo
1 tablespoon mayo
3 tablespoons sour cream (I have heard of this stuff called vegonaise-- if you wanted to make this vegan you could substitue all 4 tablespoons and I bet it would be good!)
2 teaspoons chopped chipotle peppers in adobo sauce (every walmart I've ever been to carries this in a tiny can in the mexican isle- usually by the diced green chilies)
1 can black beans, drained and rinsed
3/4 cup chopped red onion
3 tablespoons fresh chopped cilantro
1 clove minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons lime juice
Salt, to taste
Pita Breads (We used Arnold Thin's-- a splurge on $ but we love 'em so)
Shredded Lettuce
Sliced Tomatoes
Sliced Avacado
Combine mayo, sour cream and chipotle peppers to make the chipotle mayo. Combine black beans through salt and mash a bit with a fork so that it's easy to work with getting it to stick together on a bun or in a pita. Put bean mixture on bun forming a semi-patty (just so it doesn't fall apart while eating), top with lettuce, tomato, avacado and your chipotle mayo.
Hope you enjoy! I think this makes a great no-oven, summer meal!
Spicy Black Bean Sandwhiches with Chipotle Mayo
1 tablespoon mayo
3 tablespoons sour cream (I have heard of this stuff called vegonaise-- if you wanted to make this vegan you could substitue all 4 tablespoons and I bet it would be good!)
2 teaspoons chopped chipotle peppers in adobo sauce (every walmart I've ever been to carries this in a tiny can in the mexican isle- usually by the diced green chilies)
1 can black beans, drained and rinsed
3/4 cup chopped red onion
3 tablespoons fresh chopped cilantro
1 clove minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons lime juice
Salt, to taste
Pita Breads (We used Arnold Thin's-- a splurge on $ but we love 'em so)
Shredded Lettuce
Sliced Tomatoes
Sliced Avacado
Combine mayo, sour cream and chipotle peppers to make the chipotle mayo. Combine black beans through salt and mash a bit with a fork so that it's easy to work with getting it to stick together on a bun or in a pita. Put bean mixture on bun forming a semi-patty (just so it doesn't fall apart while eating), top with lettuce, tomato, avacado and your chipotle mayo.
Hope you enjoy! I think this makes a great no-oven, summer meal!
Saturday, May 1, 2010
FYI and a question...
I don't know if you guys will even care about this or not... but today I made my whole wheat biscuits and used the original recipe and it really was so much better. It calls for 3/4 cup white flour, 1 cup wheat flour, and 3 tbsp. wheat germ instead of ALL whole wheat with the wheat germ. If you are completely boy cotting white flour you have my praise- but in case you were willing to bend a bit I wanted you to have the really yummy version.
As a bit of an update- we are not doing Eat to Live 100% right now. We are trying to incorporate it into our life in a level that is comfortable, but I'm not stressing about it. Has anyone been withholding recipes because they are not completely ETL appropriate? If you are... please don't. I personally would still love to hear them when you have time to post... like Whit: didn't you say you had a good pasta recipe?
I decided yesterday that I really WISH I was a vegan. But it's really hard! So maybe someday.... but for now I am just taking it slow and making healthy changes at a rate that is comfortable for our hectic life. Although I must say that I am SO grateful for what I have learned from ETL, and I am still SO excited about it. We have made a few permanent changes so far and I hope to keep making more. So if you have anything to share from ETL still do! Em, I am SO impressed that you have been able to be so dedicated! Please keep sharing your success and your recipes with us!
Much Love to you All-
Ashlee
As a bit of an update- we are not doing Eat to Live 100% right now. We are trying to incorporate it into our life in a level that is comfortable, but I'm not stressing about it. Has anyone been withholding recipes because they are not completely ETL appropriate? If you are... please don't. I personally would still love to hear them when you have time to post... like Whit: didn't you say you had a good pasta recipe?
I decided yesterday that I really WISH I was a vegan. But it's really hard! So maybe someday.... but for now I am just taking it slow and making healthy changes at a rate that is comfortable for our hectic life. Although I must say that I am SO grateful for what I have learned from ETL, and I am still SO excited about it. We have made a few permanent changes so far and I hope to keep making more. So if you have anything to share from ETL still do! Em, I am SO impressed that you have been able to be so dedicated! Please keep sharing your success and your recipes with us!
Much Love to you All-
Ashlee
Wednesday, April 14, 2010
Golden Chickpea and Artichoke Salad
I got this recipe in a free magazine from Smith's Marketplace. Katey I hear you love chickpea's? I really like this salad and plan to make it again.
1 Tbsp olive oil
1 15oz can chickpeas, rinsed and drained
5-7 artichoke hearts, drained and sliced (I got mine in a big jar from Costco, you could also buy it in a can or fresh)
1/4 to 1/3 cup sliced almonds (if desired, toasted)
1/4 tsp salt
2 tbsp fresh chopped parsley
1. Heat oil in skillet. Add chickpeas and cook over medium-high for 10 minutes, stirring only to prevent burning, until chickpeas are golden brown all over. When done, transfer chickpeas to large mixing bowl and set aside.
2.Add more oil if needed to pan and saute sliced artichoke hearts until browned. Add artichokes to chickpeas.
3-Add almonds, lemon juice, salt and parsley to chickpea mixture. Eat!!!
1 Tbsp olive oil
1 15oz can chickpeas, rinsed and drained
5-7 artichoke hearts, drained and sliced (I got mine in a big jar from Costco, you could also buy it in a can or fresh)
1/4 to 1/3 cup sliced almonds (if desired, toasted)
1/4 tsp salt
2 tbsp fresh chopped parsley
1. Heat oil in skillet. Add chickpeas and cook over medium-high for 10 minutes, stirring only to prevent burning, until chickpeas are golden brown all over. When done, transfer chickpeas to large mixing bowl and set aside.
2.Add more oil if needed to pan and saute sliced artichoke hearts until browned. Add artichokes to chickpeas.
3-Add almonds, lemon juice, salt and parsley to chickpea mixture. Eat!!!
Salad, Grains, Beans, Fruit!!!
My advice to us Veggie lovin' friends as we are eating the same diet is, do not skip out on your salads or grains. If you eat your BIG salad at lunch and dinner time comes and you feel like there is no way in the world you can eat another HUGE salad with your soup, bean burger, whole grain waffles or whatever your dinner is that night; suck it up! Just eat your salad. Even if your salad is not as large as your lunch salad just eat it. You will be able to tell the difference in weight loss and general health. I have a testimony of salad.
Don't skip your grains. You must eat those. To me, the grains are what gets me excited. What kind of grain will I have tonight? I love it!
Eat all the fruit in the world. Look at my post on "Just like cheese cake". The sauce that is for that "cake" is so yummy to dip fruit in. All it is is frozen berries and dates put in a food processor.
Eat your beans! I am sure you do but they will fill you up. During my first six weeks I thought, "There is no way I will get on that scale tomorrow and see a loss in weight", but I would loose weight. The more you eat the better the results.
Good Luck! I hope you are all having fun eating this way! It is fun for me to know my veggie lovin' friends are on the same page as me.
Don't skip your grains. You must eat those. To me, the grains are what gets me excited. What kind of grain will I have tonight? I love it!
Eat all the fruit in the world. Look at my post on "Just like cheese cake". The sauce that is for that "cake" is so yummy to dip fruit in. All it is is frozen berries and dates put in a food processor.
Eat your beans! I am sure you do but they will fill you up. During my first six weeks I thought, "There is no way I will get on that scale tomorrow and see a loss in weight", but I would loose weight. The more you eat the better the results.
Good Luck! I hope you are all having fun eating this way! It is fun for me to know my veggie lovin' friends are on the same page as me.
Dressing and Salad idea
I figure I have eaten 208 salads since January 4 2010. Therefore, I have become creative with them. Here is a salad idea that is good when you are having a sweet tooth.
I like using spinach but use whatever type of lettuce you want.
Pile your plate with Spinach and...
Cut up strawberries, apple, mandarin oranges and grapes (whatever size you want them)
Serving size of cashews
Dressing
Agave
Apple Cider Vinegar
Cinnamon
Heat the dressing in microwave to make it warm. You can even heat up some of the apple chunks with the dressing.
Pour over salad.
I like using spinach but use whatever type of lettuce you want.
Pile your plate with Spinach and...
Cut up strawberries, apple, mandarin oranges and grapes (whatever size you want them)
Serving size of cashews
Dressing
Agave
Apple Cider Vinegar
Cinnamon
Heat the dressing in microwave to make it warm. You can even heat up some of the apple chunks with the dressing.
Pour over salad.
Monday, April 12, 2010
Emily's Spinach Salad
ETL is BIG on salads but how many times can you eat the same salad over and over? Here are a few ways to mix things up.
Spinach Salad
5 Big mushrooms
1 Yellow onion
1 Head of garlic
cut mushrooms and onion to desirable size.
Peel garlic and cut each clove into four pieces.
Put small amount of Olive oil in hot pan (I use olive oil but you can use water), throw veggies in until tender.
Put desired amount of mushroom mixture on fresh spinach, handful of craisins and 1/4 cup of chopped up Almonds. Use a raspberry vinaigrette dressing, olive oil and vinegar or plain.
Have fun with the dressings. It will save you!
Spinach Salad
5 Big mushrooms
1 Yellow onion
1 Head of garlic
cut mushrooms and onion to desirable size.
Peel garlic and cut each clove into four pieces.
Put small amount of Olive oil in hot pan (I use olive oil but you can use water), throw veggies in until tender.
Put desired amount of mushroom mixture on fresh spinach, handful of craisins and 1/4 cup of chopped up Almonds. Use a raspberry vinaigrette dressing, olive oil and vinegar or plain.
Have fun with the dressings. It will save you!
Sunday, April 11, 2010
Asian Spaghetti Squash Stir Fry
I got this from Kate's Garden Cafe. She calls it 'Spectacular Spaghetti Squash'. We have a link on the side to her bloggy blog which I love. I wish she posted more... her stuff is great.
Asian Spaghetti Squash Stir Fry
1 Spaghetti Squash
1-2 Tablespoons Olive Oil, Sesame Seed Oil, or both
2 Carrots, peeled and julienned
1 Bell Pepper, julienned
4 Mushrooms, sliced (I used WAY more)
Large Handful of Pea Pods
2 Cloves Garlic, Pressed (I used minced. I'm lazy)
1 Green Onion, sliced
1 Tomato, diced
Sesame Seeds (ours was fine without)
1-2 Tablespoons Rice Wine Vinegar (I used seasoned- left over from RC wraps that Kate posted)
Cook Spaghetti Squash how you like to. Reserve strands. Meanwhile, heat oil and add all other ingredients. Stir Fry until veggies are bright and beautiful but still crunchy. Pile the veggies onto your spaghetti squash and BAM. Your done. Delish!
Asian Spaghetti Squash Stir Fry
1 Spaghetti Squash
1-2 Tablespoons Olive Oil, Sesame Seed Oil, or both
2 Carrots, peeled and julienned
1 Bell Pepper, julienned
4 Mushrooms, sliced (I used WAY more)
Large Handful of Pea Pods
2 Cloves Garlic, Pressed (I used minced. I'm lazy)
1 Green Onion, sliced
1 Tomato, diced
Sesame Seeds (ours was fine without)
1-2 Tablespoons Rice Wine Vinegar (I used seasoned- left over from RC wraps that Kate posted)
Cook Spaghetti Squash how you like to. Reserve strands. Meanwhile, heat oil and add all other ingredients. Stir Fry until veggies are bright and beautiful but still crunchy. Pile the veggies onto your spaghetti squash and BAM. Your done. Delish!
Just Like Cheese Cake
Every person that I have given this to loves it. I hope you will too!This really does not take that long to make and it it really easy. Good luck!
Ingredients
Crust
2 Cups raw macadamia nuts (I use a mixture of nuts with macadamia nuts because macadamia nuts are expensive)
1/2 cups dates (pitted)
1/4 cup dried coconut
For the cheese
3 cups raw cashews
3/4 cup lemon juice
3/4 cup coconut oil (I use coconut milk)
1 tsp vanilla
1/2 tsp salt
For sauce
1 bag or two cups of frozen berries
1/2 cup dates
Directions
Mix crust ingredients in food processor until well blended. Put in cheese cake spring board pan and press down.
Mix cheese sauce ingredients in food processor until well blended. Pour over crust. Let chill in freezer for one hour.
Put sauce ingredients in food processor. This will take 5-10 minutes. You might have to stop it and mix it up again, turn it back on a few times. You will know what I mean when you make it. You want the sauce to be just like a smoothie. No chunks!
Ingredients
Crust
2 Cups raw macadamia nuts (I use a mixture of nuts with macadamia nuts because macadamia nuts are expensive)
1/2 cups dates (pitted)
1/4 cup dried coconut
For the cheese
3 cups raw cashews
3/4 cup lemon juice
3/4 cup coconut oil (I use coconut milk)
1 tsp vanilla
1/2 tsp salt
For sauce
1 bag or two cups of frozen berries
1/2 cup dates
Directions
Mix crust ingredients in food processor until well blended. Put in cheese cake spring board pan and press down.
Mix cheese sauce ingredients in food processor until well blended. Pour over crust. Let chill in freezer for one hour.
Put sauce ingredients in food processor. This will take 5-10 minutes. You might have to stop it and mix it up again, turn it back on a few times. You will know what I mean when you make it. You want the sauce to be just like a smoothie. No chunks!
Tuesday, April 6, 2010
Raw chocolate chip cookies (cashew's)
My sister send this recipe via facebook. I love it so much. It takes no time at all and gives you one more way to eat nuts.
• Ingredients:
Cookie dough:
o 1 3/4 cups ground raw cashews
o 3/4 cup ground raw oats
o 1/4 cup Agave Nectar
o 2 teaspoon vanilla extract
o 1/4 cup coconut oil
Raw chocolate chips:
o 2 Tablespoon coconut oil
o 1/2 cup carob powder
o 1/2 cup cocoa powder
o 4 T agave nectar
o 2 teaspoon vanilla
Directions:
Dough: Grind up raw cashews and raw oats in a food processor or blender. Place all cookie dough ingredients into a large bowl and mix by hand or with a spoon. OR simply place all ingredients in the processor and blend (why didn’t I do this!? lol). Mix until a dough forms and you can make a large ball. Refrigerate dough while you make the chocolate chips.
Chips: Mix all chocolate chip ingredients together in a medium sized bowl. Roll the dough out onto parchment paper and place in the freezer for about 30 minutes. Optional: Half way through at 15 mins., flip the chocolate sheet over for even freezing.
When chocolate is frozen, cut into chips. This is the fun part! I used a pastry slicer and it was SO fun making the chips.
Mix chips into dough and have fun!
Place in fridge (if you have any left that is) to harden for about 30 mins. They get real hard! Make sure to refrigerate them on parchment paper or they will stick to the plate.
Notes: If you don’t have carob powder you can substitute it for cocoa powder just as easily. Alternatively, you may be able to sub the agave nectar for maple syrup or honey. If you try this and it turns out let me know!
• Ingredients:
Cookie dough:
o 1 3/4 cups ground raw cashews
o 3/4 cup ground raw oats
o 1/4 cup Agave Nectar
o 2 teaspoon vanilla extract
o 1/4 cup coconut oil
Raw chocolate chips:
o 2 Tablespoon coconut oil
o 1/2 cup carob powder
o 1/2 cup cocoa powder
o 4 T agave nectar
o 2 teaspoon vanilla
Directions:
Dough: Grind up raw cashews and raw oats in a food processor or blender. Place all cookie dough ingredients into a large bowl and mix by hand or with a spoon. OR simply place all ingredients in the processor and blend (why didn’t I do this!? lol). Mix until a dough forms and you can make a large ball. Refrigerate dough while you make the chocolate chips.
Chips: Mix all chocolate chip ingredients together in a medium sized bowl. Roll the dough out onto parchment paper and place in the freezer for about 30 minutes. Optional: Half way through at 15 mins., flip the chocolate sheet over for even freezing.
When chocolate is frozen, cut into chips. This is the fun part! I used a pastry slicer and it was SO fun making the chips.
Mix chips into dough and have fun!
Place in fridge (if you have any left that is) to harden for about 30 mins. They get real hard! Make sure to refrigerate them on parchment paper or they will stick to the plate.
Notes: If you don’t have carob powder you can substitute it for cocoa powder just as easily. Alternatively, you may be able to sub the agave nectar for maple syrup or honey. If you try this and it turns out let me know!
Monday, April 5, 2010
A New Beginning and Ratatouille
Well folks we have joined the Eat to Live Bandwagon!
Last night Corey and I read together from the book, this morning we went shopping, and we are officially up and running! A few notes:
-I'm not having the kids do this too... Em did you? Katie are you going to? I am certainly involving them with pieces of it, and taking this new start for me and Corey as a chance to be extra diligent about their diet in general, but I didn't think they could get enough calories and fat content that their little bodies need doing the same thing as us... especially the first 6 weeks that are designed for weight loss. Any thoughts mommies? (Whit that totally includes you too!!! Yay!)
-Corey is done with soda. Yesterday he also said he'd like to have meat only 4 times a year: Thanksgiving, Christmas, New Years, and the 4th of July. WHAT?!? I was shocked. He is so on board with this it's awesome!
-I was SO shocked at how much food I was able to buy with the amount of money that I spent. WOW! Shocked really was the only word. I hope it's that way for you too Kate. I had the luxury of shopping at 3 different stores including a Sam's Club where I could buy cheap frozen berries.
-It feels like there is more but I guess that's it for now. I will leave you with what we had for our first Eat to Live dinner:
Ashlee Ratatouille (Whit I still would like your recipe too!)
1 small-med eggplant or 1/2 of a large one
1 med zucchini
1 large red bell pepper
1/3 of a large yellow onion
1 can no salt diced tomatoes
Mrs. Dash Italian Medley Seasoning (I have a feeling with this no-salt business Mrs. Dash is going to be a big friend!)
Chop eggplant, zucchini, pepper and onion to be bite sized (yes even the onion- I love me a big bite of onion! Corey gave all his to me). Toss them all in a very large skillet with a tablespoon of water. Stir and cook for a few minutes over med-high heat. Add tomatoes and generously season with Mrs. Dash (does it bother you that I used an italian seasoning for a french dish? Just let it go, it totally worked). Cook and stir until almost boiling and reduce heat. Continue cooking until veggies are the crispness you like. Don't make 'em mushy! Mushy eggplant is yucky!
We served ours with a small portion of plain brown rice and cooked butter beans. I had never tried butter beans before. They get 2 thumbs up from the Burtons! I am trying to make beans something that we eat with all types of meals, not just mexican, and I think this worked pretty well. My kids love Ratatouille and I was thrilled that they liked this version seeing as how the one I had been making used a packaged salad dressing and cheese.
I know that the next 6 weeks are going to be hard, and take a lot of work, but I am so excited!
PS- Everyone still wants to do this blog right? We've all been kind of absent lately. Just checking :)
Last night Corey and I read together from the book, this morning we went shopping, and we are officially up and running! A few notes:
-I'm not having the kids do this too... Em did you? Katie are you going to? I am certainly involving them with pieces of it, and taking this new start for me and Corey as a chance to be extra diligent about their diet in general, but I didn't think they could get enough calories and fat content that their little bodies need doing the same thing as us... especially the first 6 weeks that are designed for weight loss. Any thoughts mommies? (Whit that totally includes you too!!! Yay!)
-Corey is done with soda. Yesterday he also said he'd like to have meat only 4 times a year: Thanksgiving, Christmas, New Years, and the 4th of July. WHAT?!? I was shocked. He is so on board with this it's awesome!
-I was SO shocked at how much food I was able to buy with the amount of money that I spent. WOW! Shocked really was the only word. I hope it's that way for you too Kate. I had the luxury of shopping at 3 different stores including a Sam's Club where I could buy cheap frozen berries.
-It feels like there is more but I guess that's it for now. I will leave you with what we had for our first Eat to Live dinner:
Ashlee Ratatouille (Whit I still would like your recipe too!)
1 small-med eggplant or 1/2 of a large one
1 med zucchini
1 large red bell pepper
1/3 of a large yellow onion
1 can no salt diced tomatoes
Mrs. Dash Italian Medley Seasoning (I have a feeling with this no-salt business Mrs. Dash is going to be a big friend!)
Chop eggplant, zucchini, pepper and onion to be bite sized (yes even the onion- I love me a big bite of onion! Corey gave all his to me). Toss them all in a very large skillet with a tablespoon of water. Stir and cook for a few minutes over med-high heat. Add tomatoes and generously season with Mrs. Dash (does it bother you that I used an italian seasoning for a french dish? Just let it go, it totally worked). Cook and stir until almost boiling and reduce heat. Continue cooking until veggies are the crispness you like. Don't make 'em mushy! Mushy eggplant is yucky!
We served ours with a small portion of plain brown rice and cooked butter beans. I had never tried butter beans before. They get 2 thumbs up from the Burtons! I am trying to make beans something that we eat with all types of meals, not just mexican, and I think this worked pretty well. My kids love Ratatouille and I was thrilled that they liked this version seeing as how the one I had been making used a packaged salad dressing and cheese.
I know that the next 6 weeks are going to be hard, and take a lot of work, but I am so excited!
PS- Everyone still wants to do this blog right? We've all been kind of absent lately. Just checking :)
Friday, March 26, 2010
Coming Soon
I am here but I have had no time to sit down and post recipes. I do have a few that I am excited about but I will have to post them on Sunday because it is now 11:16pm and I need to go to my bed.
Emily
Emily
Thursday, March 25, 2010
Herbal Remedies?
Do any of you lovely ladies have some herbal remedies you would like to share? We are sick at our house this week. And have been for a week. I HATE taking my kids to the doctor and paying the "urgent care" copay and hearing, "it's just a virus" but after a week with no improvement I took my princess in today. And guess what? This time they assume it's "just a virus" but they want to treat it with antibiotics. Can they make it any more obvious they don't know what the heck they're talking about? Good doctors here in our little town are hard to come by. I'm not sure what I was expecting today, but it made me angry.
Anyway, here's our symptoms.....don't read if you plan on reading the recipes later. I'm going to speak plainly here. Runny/stuffy noses, boogers everywhere including the eyes, coughing that brings up more boogers, sore throats, and boys throwing up boogers in the night because they refuse to and/or don't know how to blow their noses, etc., boogers, etc. We've been using saline flushes in the noses, lemon juice in the ears, and today tried a honey/onion cough syrup that worked somewhat. Any other tips?
Anyway, here's our symptoms.....don't read if you plan on reading the recipes later. I'm going to speak plainly here. Runny/stuffy noses, boogers everywhere including the eyes, coughing that brings up more boogers, sore throats, and boys throwing up boogers in the night because they refuse to and/or don't know how to blow their noses, etc., boogers, etc. We've been using saline flushes in the noses, lemon juice in the ears, and today tried a honey/onion cough syrup that worked somewhat. Any other tips?
Wednesday, March 24, 2010
Sick of Soup?
I'm totally not.
I know I have posted nothing but soup, soup and more soup but it's just so dang good! Soup and dangerously hot showers are pretty much the only thing I miss about winter when it's gone.
I liked this one for lots of reasons:
A- Totally new flavors. The boys totally loved the okra (as did I). And I had never tried anything with Creole seasoning before... but BEWARE: Creole Seasoning is no joke! Whew! Plus there was pepper and paprika to boot! I had to put sour cream in the boys so they could eat it, and my boys have Burton tastes- they can handle hot.
B- SO easy. Frozen, pre-chopped veggies? Awesome. And they actually tasted good! Click THIS which is where I stole the recipe. You can read all about why frozen veggies aren't so bad nutritionally- in fact they may even be better.
C- I have always hated lima beans and yet I liked them in this. Totally didn't see that one coming.
Southern Succotash Stew
1 medium onion, chopped
2 teaspoons garlic, minced
12 ounces baby lima beans, fresh or frozen
12 ounces frozen soup vegetables (mixture of carrots, corn, peas, green beans, etc.)
6 ounces okra, sliced, fresh or frozen (I got mine frozen)
6 ounces green beans, fresh or frozen, cut into 1-inch pieces
1 14-ounce can diced tomatoes
1 14-ounce can crushed tomatoes
1 large turnip, peeled and diced (may substitute potato)
1 1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 teaspoon hot smoked paprika
1 teaspoon dried oregano
1 teaspoon Creole seasoning (or more to taste)
7-9 cups hot water or vegetable broth
In a large soup pot, sauté onion until soft. Add remaining ingredients along with 7 cups of the water or broth. Cook until turnips and other vegetables are tender, about 1 hour, adding more liquid as needed. Check seasoning, adding more Creole seasoning and salt to taste.
Serving Suggestion: Stir in a squeeze of fresh lemon juice to each bowl just before serving.
Ashlee Notes: I get the feeling this is a recipe with a lot of wiggle room. I didn't have thyme or extra green beans in addition to the bag of mixed veggies, and I used tomato sauce instead of crushed tomatoes. Worked out great! To cut down on costs I used one box veggie broth and the rest water. I didn't find that I needed to add more liquid. It needed to cook down quite a bit I thought... of course I didn't have those extra grean beans. And like I said earlier sour cream can take this down a notch. I didn't use the lime juice but I bet that wouldn't be bad. We ate this with my biscuit recipe below. It was yummo!
I know I have posted nothing but soup, soup and more soup but it's just so dang good! Soup and dangerously hot showers are pretty much the only thing I miss about winter when it's gone.
I liked this one for lots of reasons:
A- Totally new flavors. The boys totally loved the okra (as did I). And I had never tried anything with Creole seasoning before... but BEWARE: Creole Seasoning is no joke! Whew! Plus there was pepper and paprika to boot! I had to put sour cream in the boys so they could eat it, and my boys have Burton tastes- they can handle hot.
B- SO easy. Frozen, pre-chopped veggies? Awesome. And they actually tasted good! Click THIS which is where I stole the recipe. You can read all about why frozen veggies aren't so bad nutritionally- in fact they may even be better.
C- I have always hated lima beans and yet I liked them in this. Totally didn't see that one coming.
Southern Succotash Stew
1 medium onion, chopped
2 teaspoons garlic, minced
12 ounces baby lima beans, fresh or frozen
12 ounces frozen soup vegetables (mixture of carrots, corn, peas, green beans, etc.)
6 ounces okra, sliced, fresh or frozen (I got mine frozen)
6 ounces green beans, fresh or frozen, cut into 1-inch pieces
1 14-ounce can diced tomatoes
1 14-ounce can crushed tomatoes
1 large turnip, peeled and diced (may substitute potato)
1 1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 teaspoon hot smoked paprika
1 teaspoon dried oregano
1 teaspoon Creole seasoning (or more to taste)
7-9 cups hot water or vegetable broth
In a large soup pot, sauté onion until soft. Add remaining ingredients along with 7 cups of the water or broth. Cook until turnips and other vegetables are tender, about 1 hour, adding more liquid as needed. Check seasoning, adding more Creole seasoning and salt to taste.
Serving Suggestion: Stir in a squeeze of fresh lemon juice to each bowl just before serving.
Ashlee Notes: I get the feeling this is a recipe with a lot of wiggle room. I didn't have thyme or extra green beans in addition to the bag of mixed veggies, and I used tomato sauce instead of crushed tomatoes. Worked out great! To cut down on costs I used one box veggie broth and the rest water. I didn't find that I needed to add more liquid. It needed to cook down quite a bit I thought... of course I didn't have those extra grean beans. And like I said earlier sour cream can take this down a notch. I didn't use the lime juice but I bet that wouldn't be bad. We ate this with my biscuit recipe below. It was yummo!
Whole Grain Buttermilk Biscuits
You may already have a recipe like this, but if not I thought I would share. This is a family favorite. I make 'em for breakfast or to go with dinner like I did tonight. If you make it go ahead and compare it to a standard recipe for normal biscuits. You'll be pleased with this much lighter, higher-fiber version I promise.
Whole Grain Buttermilk Biscuits
1 3/4 cups whole wheat flour
1/4 cup wheat germ
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons chilled butter or trans fat free margarine-for you vegan types ;) - it works too I tried it.
1 cup lowfat buttermilk or sour milk (ya'll know how to make sour milk I presume)
Preheat oven to 400 degrees. Combine dry ingredients. Cut in butter with pastry cutter or knife.
(Kate did you ever get a pastry cutter? Everytime I use mine I hope that you got one at some point)
Stir in milk until moist dough forms, and don't worry-it should be pretty wet. Cover and refrigerate 30 minutes so that it's workable. Turn dough out on floured surface and pat out to 1/2 inch thick. Using floured cup or biscuit cutter cut out your biscuits. Place on to baking mat and bake 8-10 minutes until golden.
Whole Grain Buttermilk Biscuits
1 3/4 cups whole wheat flour
1/4 cup wheat germ
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons chilled butter or trans fat free margarine-for you vegan types ;) - it works too I tried it.
1 cup lowfat buttermilk or sour milk (ya'll know how to make sour milk I presume)
Preheat oven to 400 degrees. Combine dry ingredients. Cut in butter with pastry cutter or knife.
(Kate did you ever get a pastry cutter? Everytime I use mine I hope that you got one at some point)
Stir in milk until moist dough forms, and don't worry-it should be pretty wet. Cover and refrigerate 30 minutes so that it's workable. Turn dough out on floured surface and pat out to 1/2 inch thick. Using floured cup or biscuit cutter cut out your biscuits. Place on to baking mat and bake 8-10 minutes until golden.
Friday, March 19, 2010
I did something
I added a place on our side bar for the food sites we like and then put up the links for some I enjoy. Feel free to add if you wish :)
PS- I must tell you that I am considering hiring Corey for a blog makeover here at veggie lovin' friends. I love what he did for our Relief Society blog.
--Peace Out
Ashlee
PS- I must tell you that I am considering hiring Corey for a blog makeover here at veggie lovin' friends. I love what he did for our Relief Society blog.
--Peace Out
Ashlee
Tuesday, March 16, 2010
Not Just Chick Food
This week we tried Rookie Cookie's Thai Veggie Wraps. She suggested they would make for an excellent lunch with the girlfriends, (and they would) but my husband loved them. We made a few alterations and really liked them so I thought I'd share.
Sauce:
1/4 c. peanut butter
2 Tbsp. seasoned rice vinegar
2 Tbsp. honey
2 Tbsp. vegetable oil, (I used evoo)
2 Tbsp. sugar
1 Tbsp. water
1 Tbsp. soy sauce
1 1/2 t. salt.......(Note: I actually completely omitted this. We don't eat very much salt, and I thought that it looked like a bit much when there was already soy sauce in the recipe that contains 1160 mg sodium in 1 Tbsp.)
1/2 t. cayenne pepper
pinch crushed red pepper
Combine the above and whisk until smooth. Set aside.
Veggies:
Combine the following:
1 can garbanzos, (I heated mine a bit)
1 bag coleslaw mix
1 bunch cilantro, chopped, (I only did maybe 1/4 c. And that's a generous estimate. My man don't like cilantro.)
1 red bell pepper, diced
1 cucumber, peeled and diced
1 c. unsalted peanuts
Combine the veggies and the sauce. Wrap, and viola! A lovely light spring-time dinner. Now, my husband thought the sauce was so good that he said he would drink it with a straw, but I thought it was a might spicy for the kiddos, (and the leftovers seemed to get even spicier) so I wrapped theirs prior to adding the sauce. Also, I didn't add the peanuts to the mix, I just put them on each wrap, cause they'll get soggy leftover.
Another note....if you check out Rookie's original recipe, you'll notice that she used edamame instead of garbanzo beans, but I have issues with all products soy since watching The World According to Monsanto. Just google that title and you can watch it for free online if you wish....Ash, this was the one that really freaked me out. Although be prepared for a bit of a snoozer! I thought my beloved garbanzos were a nice substitute. Do what you will!
Sauce:
1/4 c. peanut butter
2 Tbsp. seasoned rice vinegar
2 Tbsp. honey
2 Tbsp. vegetable oil, (I used evoo)
2 Tbsp. sugar
1 Tbsp. water
1 Tbsp. soy sauce
1 1/2 t. salt.......(Note: I actually completely omitted this. We don't eat very much salt, and I thought that it looked like a bit much when there was already soy sauce in the recipe that contains 1160 mg sodium in 1 Tbsp.)
1/2 t. cayenne pepper
pinch crushed red pepper
Combine the above and whisk until smooth. Set aside.
Veggies:
Combine the following:
1 can garbanzos, (I heated mine a bit)
1 bag coleslaw mix
1 bunch cilantro, chopped, (I only did maybe 1/4 c. And that's a generous estimate. My man don't like cilantro.)
1 red bell pepper, diced
1 cucumber, peeled and diced
1 c. unsalted peanuts
Combine the veggies and the sauce. Wrap, and viola! A lovely light spring-time dinner. Now, my husband thought the sauce was so good that he said he would drink it with a straw, but I thought it was a might spicy for the kiddos, (and the leftovers seemed to get even spicier) so I wrapped theirs prior to adding the sauce. Also, I didn't add the peanuts to the mix, I just put them on each wrap, cause they'll get soggy leftover.
Another note....if you check out Rookie's original recipe, you'll notice that she used edamame instead of garbanzo beans, but I have issues with all products soy since watching The World According to Monsanto. Just google that title and you can watch it for free online if you wish....Ash, this was the one that really freaked me out. Although be prepared for a bit of a snoozer! I thought my beloved garbanzos were a nice substitute. Do what you will!
This Was a Crowd Pleaser
This recipe was one I got from Super Healthy Kids, and modified a bit. It didn't look like anything special, but my husband asked me to add it to the rotation, (a very good sign) and it was the first dinner that Drew has voluntarily eaten in a week. Parker also gave it a thumbs up. Paige will eat anything, so take that for what it's worth. To see the original recipe, click here.
Pasta and Veggies with Sauce:
For the sauce:
Melt 3 Tbsp. butter and whisk in 3 Tbsp. flour to make a roux. Let simmer for 1 minute, then add 1 c. broth, 1/2 tsp. oregano, and 1/2 tsp. pepper. At this point, I thought it looked more like gravy than a pasta sauce so I added some milk, (maybe 3/4 c.?) and a couple handfuls of cheese. I used a mix of cheddar and parmesan, probably totalling about a cup, (I'm pretty heavy-handed with cheese). Am I fired from the blog? I know that probably totally "unhealthified" that recipe.....but it sure made it tasty.
For the veggies:
Saute 1/2 onion in olive oil until tender. Add 2 cloves of garlic, 2 c. cauliflower, 2 c. broccoli, and 1 pkg. peas. Sir in 1/2 c. broth, bring to a boil, cover and simmer until veggies are tender.
Toss all of the above together with 1 box of cooked whole wheat linguine. Serve with a sprinkling of parmesan on top.
Here's where I have a question....I noticed at the grocery store that there are all sorts of different labels for the "brown" pasta. What's the best? I bought some that said "whole grain" but is that as good for you as whole wheat? Is that like buying "wheat bread" instead of "100% whole wheat?"
Pasta and Veggies with Sauce:
For the sauce:
Melt 3 Tbsp. butter and whisk in 3 Tbsp. flour to make a roux. Let simmer for 1 minute, then add 1 c. broth, 1/2 tsp. oregano, and 1/2 tsp. pepper. At this point, I thought it looked more like gravy than a pasta sauce so I added some milk, (maybe 3/4 c.?) and a couple handfuls of cheese. I used a mix of cheddar and parmesan, probably totalling about a cup, (I'm pretty heavy-handed with cheese). Am I fired from the blog? I know that probably totally "unhealthified" that recipe.....but it sure made it tasty.
For the veggies:
Saute 1/2 onion in olive oil until tender. Add 2 cloves of garlic, 2 c. cauliflower, 2 c. broccoli, and 1 pkg. peas. Sir in 1/2 c. broth, bring to a boil, cover and simmer until veggies are tender.
Toss all of the above together with 1 box of cooked whole wheat linguine. Serve with a sprinkling of parmesan on top.
Here's where I have a question....I noticed at the grocery store that there are all sorts of different labels for the "brown" pasta. What's the best? I bought some that said "whole grain" but is that as good for you as whole wheat? Is that like buying "wheat bread" instead of "100% whole wheat?"
Monday, March 15, 2010
King Corn
Well it's official. I'm never eating again :)
We watched King Corn last night.
Thanks for the recommendation Kate. I can see why you felt a little crazy after you watched it. I'm feeling it too.
I do have to say though that I really appreciated the explanation that they gave as to HOW it got to be as bad as it is. I had only the idea in my head of power-money-hungry people who took things over. It was all pure evil! While I know that there certainly is corruption happening I appreciated them pointing out that the changes in American agriculture also started in an effort to make food more affordable to American families, and I believed that to be sincere.
It's sad the consequences those changes have had though. I for one am more committed to eating whole, unprocessed foods. I did a search too for local organic farms but unfortunately they are still very much out of our price range. Someday though.... In the mean time we'll do the best we can with what we have :)
Love you all!
Ashlee
We watched King Corn last night.
Thanks for the recommendation Kate. I can see why you felt a little crazy after you watched it. I'm feeling it too.
I do have to say though that I really appreciated the explanation that they gave as to HOW it got to be as bad as it is. I had only the idea in my head of power-money-hungry people who took things over. It was all pure evil! While I know that there certainly is corruption happening I appreciated them pointing out that the changes in American agriculture also started in an effort to make food more affordable to American families, and I believed that to be sincere.
It's sad the consequences those changes have had though. I for one am more committed to eating whole, unprocessed foods. I did a search too for local organic farms but unfortunately they are still very much out of our price range. Someday though.... In the mean time we'll do the best we can with what we have :)
Love you all!
Ashlee
Sunday, March 14, 2010
Eat to Live up date
I have now lost 19lbs = I weigh 147lbs. I feel so good. Just over a week ago I ate a little bit of chicken and it took about three days for me to feel better. I felt so heavy and bloated. Weird! My body just does it want it any more.
Whitney,
Ahslee told me you are doing the Eat to Live program? How do you like it? You and I need to talk over the phone some time. I will email you my number. I would love to hear how you are enjoying it.
Love,
Emily
Whitney,
Ahslee told me you are doing the Eat to Live program? How do you like it? You and I need to talk over the phone some time. I will email you my number. I would love to hear how you are enjoying it.
Love,
Emily
Friday, March 5, 2010
Pasta Fagiole
This looks incredibly similar to the Savory Bean and Spinach Soup that I already posted but we think it has it's own unique taste and place in the world. This is a recipe that I made as an adaptation of others that I have seen. Strictly speaking authentic Italian Pasta Fagiole does not have chopped spinach in it, but I think the flavor works so well with it that I couldn't resist tossing some in. This is the soup I run to when I have been eating crappy and just want to eat something that will make me feel good again. This would make an excellent home-from-a-long car-trip meal.
Pasta Fagiole
Pasta Fagiole
1 tablespoon olive oil
1/2 cup onion, chopped finely
2-3 cloves minced garlic
1 seeded and minced jalepeno (if in a pinch you can substitute 1 can diced green chilies but it's doesn't pack quite the same punch)
2 cans stewed tomatoes
1 can great northern (white) beans, drained and rinsed
3 1/2 cups vegetable stock
4-6 oz whole wheat macaroni, uncooked
A few handfuls of fresh spinach, chopped
kosher salt
ground black pepper
chopped fresh or dried parsley
shredded parmesan cheese (optional)
Saute onions in oil over med heat 3-4 min. Add garlic and jalepeno and cook 4-5 min. Stir in tomato, beans and broth. Break up tomatoes with your spoon while cooking to be more 'bite size'. Bring to boil. Add pasta, reduce heat and simmer, covered stirring periodically. When pasta is nearly through cooking add spinach and spices and cook until wilted and pasta is cooked. Serve immediately with parmesan if using.
Wednesday, March 3, 2010
Emmy's Chocolate Joys
Two months ago I drastically changed my diet. I have always eaten pretty healthy but I needed to make further changes for a few reasons. Many of you know that I am a huge chocolate lover and cannot live without it. I came up with this recipe by looking at others similar to it but not quite what I wanted. Trial and error.
This treat is 100% healthily for your body. It doesn't matter if you are vegetarian, vegan, eat raw or just eating a well balanced diet because you too can it this.
You need a food processor to make this or a really really good blender.
The Glue
3/4 cup coconut milk (comes in a can, usually found by the Asian food).
1/2 cup cocoa powder or carob powder (I use cocoa)
1/2 cup honey or Agave (I use both, 1/4 c honey and 1/4 c agave)
1 tsp pure vanilla
3 cups coconut
2 dates
1/4 cup raisins (if you don't want dates just use more raisins)
Nuts and Seed
You can use whatever nuts and seed that you want. Just make sure that the measurements stay about the same as mine. You may need to add more or even a little less depending on what nuts and seeds you choose to use. You do not want this runny.
1 cup Almonds
1/4 cup Pecans
1/4 cup Cashews
1/2 cup Sunflower seeds
1/4 cup Pumpkin seeds
Throw all of the ingredients in your food processor and let it rip. Make sure it is nice and blended.
Get your cookie sheet and cookie scoop out. Plop the batter on the cookies sheet and refrigerator for at least one hour. You can even freeze these.
Again, these are so yummy and good for you. Feel free to mix things up to your own preference's.
Agave is at any grocery store. You can get twice as much (literally) for $1 less at costco. Unlike honey, maple syrup and sugar Agave is gluten friendly. It does not mess with your blood sugars. When eating it they will stay the same. You can also use Agave in place of honey when eating a sandwdich, on waffles or in yogurt etc. (I am not diabetic.These are just some fun the facts).
Ha ha!
I have been a bit bored at work today... can you tell?!?
As you may have noticed I went through all my old e-mails to find the recipes that we sent each other prior to creating the blog. I just copied and pasted the recipes and anything that you said in the e-mail surrounding your recipe. I hope I did an okay job, and that you don't mind that I did it for you.
Also, I changed my color to orange. My blue was too similar to Katies purple don't you think?
Hope you are all having a happy Wednesday.
Much Love-
Ashlee
PS- Do you think we have TOO many labels on the side bar? Should we try and condense somehow or is it okay with you how it is currently?
As you may have noticed I went through all my old e-mails to find the recipes that we sent each other prior to creating the blog. I just copied and pasted the recipes and anything that you said in the e-mail surrounding your recipe. I hope I did an okay job, and that you don't mind that I did it for you.
Also, I changed my color to orange. My blue was too similar to Katies purple don't you think?
Hope you are all having a happy Wednesday.
Much Love-
Ashlee
PS- Do you think we have TOO many labels on the side bar? Should we try and condense somehow or is it okay with you how it is currently?
Raw Chocolate Shake
This recipe is perfect for one person.
Raw Chocolate Shake
1 1/2 cups of water
1 ripe banana
1/2 teaspoon raw cocoa powder
1/2 teaspoon agave nectar
Blend! Adjust measurements to suit your taste. I like to go easy on the cocoa powder and then add more if necessary. Enjoy this raw chocolate shake recipe!
Raw Chocolate Shake
1 1/2 cups of water
1 ripe banana
1/2 teaspoon raw cocoa powder
1/2 teaspoon agave nectar
Blend! Adjust measurements to suit your taste. I like to go easy on the cocoa powder and then add more if necessary. Enjoy this raw chocolate shake recipe!
--Emily
Lettuce Wraps
Lettuce Wraps
INGREDIENTS:
2 very ripe avocados
3 tomatoes, diced
1/2 jalapeno pepper, diced
2 tbsp yellow onion, diced
3 cloves fresh garlic, minced
1/4 cup fresh cilantro, chopped
kernels from one ear raw organic corn
2 tsp fresh lime juice
6-8 large romaine lettuce leaves
PREPARATION:
In a medium sized bowl, mash the avocado.
Add remaining ingredients and stir until well mixed.
Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap. Enjoy!
--Emily
INGREDIENTS:
2 very ripe avocados
3 tomatoes, diced
1/2 jalapeno pepper, diced
2 tbsp yellow onion, diced
3 cloves fresh garlic, minced
1/4 cup fresh cilantro, chopped
kernels from one ear raw organic corn
2 tsp fresh lime juice
6-8 large romaine lettuce leaves
PREPARATION:
In a medium sized bowl, mash the avocado.
Add remaining ingredients and stir until well mixed.
Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap. Enjoy!
--Emily
Teriyaki Bowls
This is really an idea more than a recipe... One of those things that is quick, easy, and doesn't require any before-hand thinking. It's a standard at our house and the thing that I cook when I don't know what to cook :)
Teriyaki Bowls:
Cooked brown rice
topped with:
Cooked black beans
Steamed broccoli florrets, sliced carrots, and sliced bell peppers.
(steam the broccoli and carrots together then add the peppers when almost done so they don't over-cook)
Then we just top with whatever teriyaki or asian sauce we have on hand. I should probably make my own but I haven't yet.
PS- Did you know that I once met a man named "Terry Yaki." Not a joke. Completely true story.
Teriyaki Bowls:
Cooked brown rice
topped with:
Cooked black beans
Steamed broccoli florrets, sliced carrots, and sliced bell peppers.
(steam the broccoli and carrots together then add the peppers when almost done so they don't over-cook)
Then we just top with whatever teriyaki or asian sauce we have on hand. I should probably make my own but I haven't yet.
PS- Did you know that I once met a man named "Terry Yaki." Not a joke. Completely true story.
Fiesta Rotini
Great as a meal with a couple veggie sides or as a more substantial snack to keep in the fridge. My boys really like it.
Fiesta Rotini
1 box whole wheat rotini (did you know Walmart makes a brand now? $1.00/box)
2 tbsp. olive oil
4 cloves minced garlic
1 med onion chopped finely (more or less depending on your tastes)
2 small-med zucchini chopped into cubes
1/3 cup pepperocini peppers, chopped (if you didn't want to have that added expense it would be fine without)
2 tablespoons chili powder
1 14oz can diced tomatoes with green chilies, undrained
1 can olives, sliced in half (the olives not the can... hehe)
Grated Parmesan (if you want it vegan I'm sure it would taste good without... you could maybe add some nutritional yeast for a cheesy flavor... haven't tried it but I bet it would work)
Cook Rotini according to package directions. In large pan cook garlic and onion in oil until soft. Add zucchini and peppers. Cook 2 min stirring occasionally. Add chili powder, tomatoes and olives. Bring to boil and reduce heat and simmer until zucchini cooked to desired state (don't over cook them!). Put drained rotini in large bowl, pour sauce over and toss. Serve with grated parm.
This one is good hot or cold. If you wanted to add cooked black beans to this I bet it would taste nice too.
Fiesta Rotini
1 box whole wheat rotini (did you know Walmart makes a brand now? $1.00/box)
2 tbsp. olive oil
4 cloves minced garlic
1 med onion chopped finely (more or less depending on your tastes)
2 small-med zucchini chopped into cubes
1/3 cup pepperocini peppers, chopped (if you didn't want to have that added expense it would be fine without)
2 tablespoons chili powder
1 14oz can diced tomatoes with green chilies, undrained
1 can olives, sliced in half (the olives not the can... hehe)
Grated Parmesan (if you want it vegan I'm sure it would taste good without... you could maybe add some nutritional yeast for a cheesy flavor... haven't tried it but I bet it would work)
Cook Rotini according to package directions. In large pan cook garlic and onion in oil until soft. Add zucchini and peppers. Cook 2 min stirring occasionally. Add chili powder, tomatoes and olives. Bring to boil and reduce heat and simmer until zucchini cooked to desired state (don't over cook them!). Put drained rotini in large bowl, pour sauce over and toss. Serve with grated parm.
This one is good hot or cold. If you wanted to add cooked black beans to this I bet it would taste nice too.
Stuffed Acorn Squash
Stuffed Acorn squash (this is just something we did, and loved, there is no real recipe)
2 acorn squash
tomato sauce (I most always use the same pomodoro sauce recipe that is with the eggplant recipe above.)
zucchini
summer squash
mushrooms
green, red, yellow, orange peppers (It is good with any or a bit of all of them)
onion
garbanzo beans
Preheat oven to 400 degrees. Put acorn squash in the microwave for one minute just to get warm enough that it is easy to cut. Cut in half. remove seeds and membranes. Microwave just to get tender. Cut, dice and slice the veggies. However you like them, just small enough that you can have a bit of everything in the squash. I sauteed mine with olive oil, garlic and bit of little red pepper flakes. Arrange your acorn squash on a cookie sheet. fill with sauteed veggies, pomodoro sauce and garbanzo beans. (I also put cheese on top of ours.) and bake about 25 mins.
[Cal is not a huge fan of garbanzo beans so I do his with some whole wheat pasta, I can't remember if it was a spinny kind or just a tubular kind, but that tasted really good too. I have also seen stuffed squash recipes with brown rice or orzo]
--Whitney
2 acorn squash
tomato sauce (I most always use the same pomodoro sauce recipe that is with the eggplant recipe above.)
zucchini
summer squash
mushrooms
green, red, yellow, orange peppers (It is good with any or a bit of all of them)
onion
garbanzo beans
Preheat oven to 400 degrees. Put acorn squash in the microwave for one minute just to get warm enough that it is easy to cut. Cut in half. remove seeds and membranes. Microwave just to get tender. Cut, dice and slice the veggies. However you like them, just small enough that you can have a bit of everything in the squash. I sauteed mine with olive oil, garlic and bit of little red pepper flakes. Arrange your acorn squash on a cookie sheet. fill with sauteed veggies, pomodoro sauce and garbanzo beans. (I also put cheese on top of ours.) and bake about 25 mins.
[Cal is not a huge fan of garbanzo beans so I do his with some whole wheat pasta, I can't remember if it was a spinny kind or just a tubular kind, but that tasted really good too. I have also seen stuffed squash recipes with brown rice or orzo]
--Whitney
Eggplant Pomodoro
We love eggplant. Also, it felt like one eggplant went a long way (but then again it is just Cal and I, but we would have it for dinner and then we both take it for lunch the next day) but I think it makes a large pan full of these, so that is pretty good for one eggplant.
I got this recipe from rookie cookie and then switched it up to lower some calories since one cup mayonnaise seems a bit much to me.
Egg Plant Pomodoro
1 Egg plant sliced into 1/2 inch thick rounds ( I do mine a bit thinner)
Olive Oil
2 cloves garlic, minced
1/2 onion ( I just use whatever kind I have on hand), chopped
5 roma tomatos, diced ( I have also used canned tomatos, works great too. I just like to shy away from those if they have any high fructose corn syrup in them. Some canned tomato stuff does, and some doesn't)
2 tsp dried basil
1 tsp oregano
1/4-1/2 tsp red pepper flakes (depending on how hot you like)
fat free or light sour cream
croutons (pulsed in a food processor) or panko, or stuffing (pulsed in a food processor) or whole wheat bread, seasoned, (pulsed in a food processor)
Preheat oven to 400 degrees
In a skillet over medium heat, heat a small amount of olive oil. Add onions and garlic and saute. Add tomatos, basil, oregano, and red pepper flakes. Cook, stirring occasionally, until tomatos ar broken down, about 10 mins.
Place sour cream in a bowl (I just use however much I need) and in a seperate bowl pour your 'crumbs'.
Dip the sliced eggplant in the sour cream and then into bread crumbs. (I don't dip. I just brush on with a...baking brush...is that what they are called? I have no idea. But I like to use as little sour cream as possible so I like to just brush enough on for the crumbs to stick.
[She says to drizzle olive oil on the eggplant rounds, I don't do this step either. I have done it and maybe i just don't know how to drizzle, but it was just too much.]
Bake for 45 mins, flipping half way through.
Serve the eggplant with the tomato sauce over the top.
--Whitney
I got this recipe from rookie cookie and then switched it up to lower some calories since one cup mayonnaise seems a bit much to me.
Egg Plant Pomodoro
1 Egg plant sliced into 1/2 inch thick rounds ( I do mine a bit thinner)
Olive Oil
2 cloves garlic, minced
1/2 onion ( I just use whatever kind I have on hand), chopped
5 roma tomatos, diced ( I have also used canned tomatos, works great too. I just like to shy away from those if they have any high fructose corn syrup in them. Some canned tomato stuff does, and some doesn't)
2 tsp dried basil
1 tsp oregano
1/4-1/2 tsp red pepper flakes (depending on how hot you like)
fat free or light sour cream
croutons (pulsed in a food processor) or panko, or stuffing (pulsed in a food processor) or whole wheat bread, seasoned, (pulsed in a food processor)
Preheat oven to 400 degrees
In a skillet over medium heat, heat a small amount of olive oil. Add onions and garlic and saute. Add tomatos, basil, oregano, and red pepper flakes. Cook, stirring occasionally, until tomatos ar broken down, about 10 mins.
Place sour cream in a bowl (I just use however much I need) and in a seperate bowl pour your 'crumbs'.
Dip the sliced eggplant in the sour cream and then into bread crumbs. (I don't dip. I just brush on with a...baking brush...is that what they are called? I have no idea. But I like to use as little sour cream as possible so I like to just brush enough on for the crumbs to stick.
[She says to drizzle olive oil on the eggplant rounds, I don't do this step either. I have done it and maybe i just don't know how to drizzle, but it was just too much.]
Bake for 45 mins, flipping half way through.
Serve the eggplant with the tomato sauce over the top.
--Whitney
I am so excited to share this new healthy recipe with you. I am sure that not only will your taste buds love you but your husbands and children’s as well. I have wanted a raw “granola” recipe for a while or something close to that. I did not want nuts; only seeds and I found it just a few days ago.
I am going to give you the original recipe and then I will tell you the way I did it.
Pecan Bars
1 ½ cup sesame seeds
3/4 cup honey
1c coconut
¼ cup powdered milk
½ c sunflower seeds
½ tsp vanilla
½ cup pecans
Place seeds and coconut in 11x8 pan, toast in oven 400 for 15 minutes. Put honey and powdered milk in sauce pan and bring to boil; remove from heat and add vanilla. When seed mixture is done toasting pour honey mixture over the seed mixture; stir well and press together. Allow to cool; cut into bars and wrap individually in plastic wrap. Make about 16-18
MY WAY
No pecans. I used ½ cup pumpkin seeds (green, in bulk at health food stores or health food isle), ¼ cup flax seed (omega 3), ¼ cup honey and ½ cup AGAVE (my new favorite thing), 1 tsp vanilla (I love VANILLA a little too much). Those are the only changes I made. You can do whatever the heck you want. You could add dried fruit, almonds or chocolate. The sky is the limit!
I hope you enjoy this recipe as much as I do.
Love,
Emily
I am going to give you the original recipe and then I will tell you the way I did it.
Pecan Bars
1 ½ cup sesame seeds
3/4 cup honey
1c coconut
¼ cup powdered milk
½ c sunflower seeds
½ tsp vanilla
½ cup pecans
Place seeds and coconut in 11x8 pan, toast in oven 400 for 15 minutes. Put honey and powdered milk in sauce pan and bring to boil; remove from heat and add vanilla. When seed mixture is done toasting pour honey mixture over the seed mixture; stir well and press together. Allow to cool; cut into bars and wrap individually in plastic wrap. Make about 16-18
MY WAY
No pecans. I used ½ cup pumpkin seeds (green, in bulk at health food stores or health food isle), ¼ cup flax seed (omega 3), ¼ cup honey and ½ cup AGAVE (my new favorite thing), 1 tsp vanilla (I love VANILLA a little too much). Those are the only changes I made. You can do whatever the heck you want. You could add dried fruit, almonds or chocolate. The sky is the limit!
I hope you enjoy this recipe as much as I do.
Love,
Emily
Baked Oatmeal
Baked Oatmeal
1/2 C. Applesauce
1/2 C. Sugar
2 Eggs
1 C. Milk
1/2 tsp. Salt
1 T. Baking Powder
3 C. Quick Oats (I used regular not quick and it turned out fine)
1/2 C. Raisins (optional) I didn't add raisins. But craisins might be really nice?!
2 T. Brown Sugar
1/2 tsp. Cinnamon
Mix applesauce and sugar together. Add eggs, milk, salt, baking powder and oatmeal. Pour into a greased 8x8 pan or similar sized casserole dish. Sprinkle with brown sugar and cinnamon. Bake at 350 degrees for 35 minutes. You can either make this in the morning and bake it right away or make it the night before and refrigerate it overnight. Serves 6-8.
I forgot the brown sugar/cinnamon topping and it still tasted really good. Not too sweet at all. I just wanted to try something new for breakfast, and break into a grain other than wheat. I HATE to eat a bowl of oatmeal for breakfast, but I liked this. We put some apple pie filling that I had canned on top and it was yummy. I know that adds sugar, but I feel less guilty when it's something homemade like that.
Ash opted for apples cooked on top, and I think that really any sort of fruit, dried or otherwise would taste nice in this.
Thanks Everyone!
Katie
1/2 C. Applesauce
1/2 C. Sugar
2 Eggs
1 C. Milk
1/2 tsp. Salt
1 T. Baking Powder
3 C. Quick Oats (I used regular not quick and it turned out fine)
1/2 C. Raisins (optional) I didn't add raisins. But craisins might be really nice?!
2 T. Brown Sugar
1/2 tsp. Cinnamon
Mix applesauce and sugar together. Add eggs, milk, salt, baking powder and oatmeal. Pour into a greased 8x8 pan or similar sized casserole dish. Sprinkle with brown sugar and cinnamon. Bake at 350 degrees for 35 minutes. You can either make this in the morning and bake it right away or make it the night before and refrigerate it overnight. Serves 6-8.
I forgot the brown sugar/cinnamon topping and it still tasted really good. Not too sweet at all. I just wanted to try something new for breakfast, and break into a grain other than wheat. I HATE to eat a bowl of oatmeal for breakfast, but I liked this. We put some apple pie filling that I had canned on top and it was yummy. I know that adds sugar, but I feel less guilty when it's something homemade like that.
Ash opted for apples cooked on top, and I think that really any sort of fruit, dried or otherwise would taste nice in this.
Thanks Everyone!
Katie
Whole Wheat Pizza Crust
So, here is the recipe we use for whole wheat pizza dough Katie, and we love it. I just got the recipe from Nie Nie on cuisinenie (which I use ALL THE TIME) and it makes quite a bit. Also, it is a pretty cheap recipe to throw together, depending on how much you put on top.
Whole What Pizza Dough - NieNie
1 C. Warm water (I normally use a tad more, after it is all mixed to make it more moist)
1 envelope active dry yeast
2 3/4 C. Whole wheat flour
1 t. salt
1/4 t sugar
2 T olive oil
Add yeast to one cup warm water. Let sit. Mix dry ingredients together, then add olive oil and mix. Add yeast mixture and combine kneading for about 5 minutes. Let rise for 30-45 minutes, roll out, add toppings and cook at 450 degrees for 15-18 minutes.
Ok, some things that I have learned we really like with the recipe. First I'll start with the yeast. You guys probably already know about this yeast, but I just discovered it this summer and it totally has made the difference in my yeasty adventures! ha! So, it is called saf-instant yeast. It is really not touchy at all, and that is why I love it! Instead of adding it to the warm water with the sugar and letting it proof, you just add it to your dry ingredients and mix with them and then add the warm water. No need to let it sit, no need to worry about the temp of the water, nothing. It really is awesome. So, if you already knew that, well now you just know how great I think it is!
Also, second thing, we love to add avocados and lime on the pizza after it is baked.
I actually just sprinkle corn meal on the bottom of a cookie sheet and roll out the dough right on the cookie sheet, poke holes with a fork, add the toppings (we like pesto sauce the best for the sauce) and then bake. It usually takes more than 18 minutes in my oven though, probably becuase I load enough veggies on it to count for our veggie servings for all week!
So, there is the whole wheat dough recipe that we use!
Thanks for the recipes guys!
Whit
Whole What Pizza Dough - NieNie
1 C. Warm water (I normally use a tad more, after it is all mixed to make it more moist)
1 envelope active dry yeast
2 3/4 C. Whole wheat flour
1 t. salt
1/4 t sugar
2 T olive oil
Add yeast to one cup warm water. Let sit. Mix dry ingredients together, then add olive oil and mix. Add yeast mixture and combine kneading for about 5 minutes. Let rise for 30-45 minutes, roll out, add toppings and cook at 450 degrees for 15-18 minutes.
Ok, some things that I have learned we really like with the recipe. First I'll start with the yeast. You guys probably already know about this yeast, but I just discovered it this summer and it totally has made the difference in my yeasty adventures! ha! So, it is called saf-instant yeast. It is really not touchy at all, and that is why I love it! Instead of adding it to the warm water with the sugar and letting it proof, you just add it to your dry ingredients and mix with them and then add the warm water. No need to let it sit, no need to worry about the temp of the water, nothing. It really is awesome. So, if you already knew that, well now you just know how great I think it is!
Also, second thing, we love to add avocados and lime on the pizza after it is baked.
I actually just sprinkle corn meal on the bottom of a cookie sheet and roll out the dough right on the cookie sheet, poke holes with a fork, add the toppings (we like pesto sauce the best for the sauce) and then bake. It usually takes more than 18 minutes in my oven though, probably becuase I load enough veggies on it to count for our veggie servings for all week!
So, there is the whole wheat dough recipe that we use!
Thanks for the recipes guys!
Whit
Lentils are so much better than Ground Beef
Mock Taco Meat
1 tablespoon olive oil
1/2 cup finely chopped onion
2 cloves minced garlic
1 cup dried lentils, picked through for rocks, and rinsed
a lot of taco seasoning (I have a large container and would guestimate that we use...1/4-1/3 cup?)
2 and 1/2 cups veggie broth + more if necessary
Saute onions and garlic in oil till soft. Add lentils and seasoning and cook 1 minute more. Add veggie broth and deglaze the pan. Bring to boil. Cover and reduce heat. Simmer until lentils are tender 25-30 min. (Whit has told me that hers always take longer than that to cook- and I always end up using more broth than the recipe calls for)
These babies can be used as a substitute anywhere that you would normally use ground beef taco meat. For instance: taco salad or just plain old crisp tacos.
In the Burton family's opinion you cannot eat these taco lentils without sliced olives... just wouldn't be as good. Other than that we just do whatever. No recipe necessary to tell you how to make typical taco salad or tacos I'm pretty sure.
This is one of my only recipes that Corey requests on a regular basis. He told me that he genuinely prefers the taste of it to ground beef taco meat. Glory Hallelujah!
1 tablespoon olive oil
1/2 cup finely chopped onion
2 cloves minced garlic
1 cup dried lentils, picked through for rocks, and rinsed
a lot of taco seasoning (I have a large container and would guestimate that we use...1/4-1/3 cup?)
2 and 1/2 cups veggie broth + more if necessary
Saute onions and garlic in oil till soft. Add lentils and seasoning and cook 1 minute more. Add veggie broth and deglaze the pan. Bring to boil. Cover and reduce heat. Simmer until lentils are tender 25-30 min. (Whit has told me that hers always take longer than that to cook- and I always end up using more broth than the recipe calls for)
These babies can be used as a substitute anywhere that you would normally use ground beef taco meat. For instance: taco salad or just plain old crisp tacos.
In the Burton family's opinion you cannot eat these taco lentils without sliced olives... just wouldn't be as good. Other than that we just do whatever. No recipe necessary to tell you how to make typical taco salad or tacos I'm pretty sure.
This is one of my only recipes that Corey requests on a regular basis. He told me that he genuinely prefers the taste of it to ground beef taco meat. Glory Hallelujah!
Saturday, February 27, 2010
Smoothie
This is what I eat every morning for breakfast. Feel free to mix it up with differet kinds of fruit etc.
1 cup soy milk (if you use vanilla soy milk then do not add the the tsp of vanilla)
1 tsp vanilla
1 tsp Cinnamon
2 tbsp flax seed or powder
2 dates (pitted) or a small handful or raisins
1 banana
3/4 cup of frozen fruit
1 banana
I love this smoothie and hope you will too.
1 cup soy milk (if you use vanilla soy milk then do not add the the tsp of vanilla)
1 tsp vanilla
1 tsp Cinnamon
2 tbsp flax seed or powder
2 dates (pitted) or a small handful or raisins
1 banana
3/4 cup of frozen fruit
1 banana
I love this smoothie and hope you will too.
Chocolate Chocolate Chip Cookies
I made these yesterday and they were very good.
Ingredients
3/4 cup canola oil or any oil
2 cups sugar
2 teaspoons vanilla
1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk or cows milk
2 cups all purp flour ( I did 1 cup white and one cup wheat)
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Directions
Preheat oven to 350 F.
Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
In a large bowl sift together flour, cocoa, baking soda and salt.
In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
Variations:
For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.
For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).
Ingredients
3/4 cup canola oil or any oil
2 cups sugar
2 teaspoons vanilla
1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk or cows milk
2 cups all purp flour ( I did 1 cup white and one cup wheat)
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Directions
Preheat oven to 350 F.
Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
In a large bowl sift together flour, cocoa, baking soda and salt.
In a seperate large bowl cream together oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
Variations:
For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.
For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).
Snobby Joes
This recipe is from Post Punk Kitchen. That is where I also go the pumpkin Waffle recipe. Check it out!
Ingredients
1 cup uncooked lentils
4 cups water
or one can of beans
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard (wet mustard)
4 to 6 kaiser rolls or sesame buns or any type of bread
Directions
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.
Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through.
Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait. I like to serve these open faced, with a scoop of snobby joe on each slice of the bun.
Ingredients
1 cup uncooked lentils
4 cups water
or one can of beans
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard (wet mustard)
4 to 6 kaiser rolls or sesame buns or any type of bread
Directions
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.
Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through.
Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait. I like to serve these open faced, with a scoop of snobby joe on each slice of the bun.
Thursday, February 25, 2010
Got Muffins?
I just wanted to post a couple more muffin recipes that we've tried and liked lately. The first fits in lovely with the "orange veggie" thing we have going.
Pumpkin Spice Muffins
1 1/4 c. oats
1 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. salt
1 c. canned pumpkin
3/4 c. brown sugar (I do think this could be decreased....they were plenty sweet)
1/2 c. applesauce
1/4 c. milk
1 egg
1 tsp. vanilla
Topping:
1/4 c. oats
1/4 c. whole wheat flour
1/4 c. brown sugar
1 tsp. cinnamon
1/4 c. butter
Combine dry ingredients, then wet and mix together. Sprinkle with topping. Bake at 350 degrees for 18-20 minutes. This makes a whole lotta muffins. But they're scrumptious.
The second recipe, admittedly pales in comparison to this one....but it seemed very healthy. And they did taste good.....they just didn't have the pizzaz of the pumpkin ones.
Cinnamon Oatmeal Muffins:
1 1/2 c. whole wheat flour
3/4 c. oats
1 Tbsp. baking powder
1/4 tsp. salt
2/3 c. brown sugar
1 tsp. cinnamon
3/4 c. milk
1/3 c. Applesauce
1 1/2 tsp. oil
2 eggs (or 3 egg whites)
Same story as always. Blend the wet, blend the dry, mix together....and then do the hokey pokey. :) Bake at 400 10-12 min.
Both of these recipes came from a cute little blog called fivelittlepeaches. It's also where I got the baked oatmeal from, to give credit where it is due.
And, a question please: I read recently that the cinnamon you commonly buy at the grocery store is not actually real cinnamon, and isn't as good for you as real cinnamon. (I guess it's called cassia? And the real stuff is cinnamonum verum and much more expensive?) But there were no sources given. Anyone know anything about this?
Pumpkin Spice Muffins
1 1/4 c. oats
1 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. salt
1 c. canned pumpkin
3/4 c. brown sugar (I do think this could be decreased....they were plenty sweet)
1/2 c. applesauce
1/4 c. milk
1 egg
1 tsp. vanilla
Topping:
1/4 c. oats
1/4 c. whole wheat flour
1/4 c. brown sugar
1 tsp. cinnamon
1/4 c. butter
Combine dry ingredients, then wet and mix together. Sprinkle with topping. Bake at 350 degrees for 18-20 minutes. This makes a whole lotta muffins. But they're scrumptious.
The second recipe, admittedly pales in comparison to this one....but it seemed very healthy. And they did taste good.....they just didn't have the pizzaz of the pumpkin ones.
Cinnamon Oatmeal Muffins:
1 1/2 c. whole wheat flour
3/4 c. oats
1 Tbsp. baking powder
1/4 tsp. salt
2/3 c. brown sugar
1 tsp. cinnamon
3/4 c. milk
1/3 c. Applesauce
1 1/2 tsp. oil
2 eggs (or 3 egg whites)
Same story as always. Blend the wet, blend the dry, mix together....and then do the hokey pokey. :) Bake at 400 10-12 min.
Both of these recipes came from a cute little blog called fivelittlepeaches. It's also where I got the baked oatmeal from, to give credit where it is due.
And, a question please: I read recently that the cinnamon you commonly buy at the grocery store is not actually real cinnamon, and isn't as good for you as real cinnamon. (I guess it's called cassia? And the real stuff is cinnamonum verum and much more expensive?) But there were no sources given. Anyone know anything about this?
Walmart Brand Organic
Hello all!
So today I went to the grocery store and had a first! I bought ORGANIC MILK!!! It was Great Value Brand (Walmart's Store Brand). At first I was on a high... affordable (ish) organic milk! Yes! But as I drove home the thought struck me: "Does organic mean grass fed?" We all watched Food Inc. We all know why that matters... so I did a little poking around on the internet and found this article:
http://www.organicconsumers.org/articles/article_2404.cfm
I think it's worth taking the time to read. I don't know completely how I feel about it yet. I still feel like I bought a better option than normal milk... but I guess it's still not the best. Is it worth the price if I'm not getting the FULL benefits of organic milk? Jury is still out.
Anyway I am still loving our Stonyfield Farm yogurt, and I hope to make small switches to Organic as time goes on.
I'd be interested to know what you think of the article if you have the time to read it.
--Much Love
Ashlee
So today I went to the grocery store and had a first! I bought ORGANIC MILK!!! It was Great Value Brand (Walmart's Store Brand). At first I was on a high... affordable (ish) organic milk! Yes! But as I drove home the thought struck me: "Does organic mean grass fed?" We all watched Food Inc. We all know why that matters... so I did a little poking around on the internet and found this article:
http://www.organicconsumers.org/articles/article_2404.cfm
I think it's worth taking the time to read. I don't know completely how I feel about it yet. I still feel like I bought a better option than normal milk... but I guess it's still not the best. Is it worth the price if I'm not getting the FULL benefits of organic milk? Jury is still out.
Anyway I am still loving our Stonyfield Farm yogurt, and I hope to make small switches to Organic as time goes on.
I'd be interested to know what you think of the article if you have the time to read it.
--Much Love
Ashlee
Tuesday, February 23, 2010
Pumpkin Waffles
Ingredients
2 1/2 cups whole wheat flour or white flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soy milk
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla
Directions
Sift together dry ingredients. In a separate bowl, vigorously whisk together wet ingredients until well emulsified. Pour wet into dry and combine. Cook for 3 1/2-4minutes. Make sure to spray the waffle iron.
I was out of ginger, nutmeg and cloves. So, I just added another 1 1/2 tsp of cinnamon to the recipe. I put a little bit of butter and Agave over the warm waffle and it tasted like pumpkin pie. SO SO SO YUMMY!
You do not need to use soy milk or soy yogurt. That is more for a "vegan" diet. Cow's milk and regular yogurt will do the job.
2 1/2 cups whole wheat flour or white flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soy milk
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla
Directions
Sift together dry ingredients. In a separate bowl, vigorously whisk together wet ingredients until well emulsified. Pour wet into dry and combine. Cook for 3 1/2-4minutes. Make sure to spray the waffle iron.
I was out of ginger, nutmeg and cloves. So, I just added another 1 1/2 tsp of cinnamon to the recipe. I put a little bit of butter and Agave over the warm waffle and it tasted like pumpkin pie. SO SO SO YUMMY!
You do not need to use soy milk or soy yogurt. That is more for a "vegan" diet. Cow's milk and regular yogurt will do the job.
Monday, February 22, 2010
Olive Oil
Hello friends! Quick question:
Do any of you know the difference nutritionally between olive oil and extra virgin olive oil? I always buy extra virgin but I found myself wondering "why"? recently. Did I learn somewhere that it was better? If so... what makes it better? And lately I have been on a "less processed the better," kick and so maybe just plain ol' olive oil is the way to go... plus it's less expensive. Any thoughts?
--Ashlee
Do any of you know the difference nutritionally between olive oil and extra virgin olive oil? I always buy extra virgin but I found myself wondering "why"? recently. Did I learn somewhere that it was better? If so... what makes it better? And lately I have been on a "less processed the better," kick and so maybe just plain ol' olive oil is the way to go... plus it's less expensive. Any thoughts?
--Ashlee
Saturday, February 20, 2010
Check it out!
Hey friends! I just found a really cool site, and I thought I'd share. Super Healthy Kids. It has a button on the side-bar that you can click on to get weekly meal plans that include breakfast, lunch, a snack and dinner. Not all meals listed include a recipe, but you get an idea and could easily google one I'm sure. Also, not all recipes are vegetarian, but most could be adapted. For the most part I was really impressed.
Menu planning is something I struggle with.....I've been on the computer for over an hour looking for ideas! And that's just for dinner! Do you guys have any great suggestions for menu planning? I don't have enough veggie recipes in my arsenal yet to just make a monthly meal plan out of the file yet, and I'm struggling! My family doesn't do well without variety so I can't just make the same things over and over. Comments and suggestions much needed and appreciated!
Menu planning is something I struggle with.....I've been on the computer for over an hour looking for ideas! And that's just for dinner! Do you guys have any great suggestions for menu planning? I don't have enough veggie recipes in my arsenal yet to just make a monthly meal plan out of the file yet, and I'm struggling! My family doesn't do well without variety so I can't just make the same things over and over. Comments and suggestions much needed and appreciated!
Friday, February 19, 2010
Strawberry Sauce
Sorry to be posting so much guys! Katie and Whitney both requested this recipe though so I am happy to oblige:
Strawberry Sauce-- excellent over pancakes and waffles :)
3 heaping cups strawberries (as it is Feb. I used frozen... hoping they were harvested last summer)
1-2 tablespoons sugar or other sweetener (depending on the sweetness of the berries)
2 tablespoons fruit juice (it suggested oj, I used apple)
1/8 cup water
Place all but water in saucepan over med-high heat. Stir until sugar is disolved. Add water. Bring to boil. Reduce heat to med-low simmer, stirring occasionally to break up the berries and until sauce thickens.
Strawberry Sauce-- excellent over pancakes and waffles :)
3 heaping cups strawberries (as it is Feb. I used frozen... hoping they were harvested last summer)
1-2 tablespoons sugar or other sweetener (depending on the sweetness of the berries)
2 tablespoons fruit juice (it suggested oj, I used apple)
1/8 cup water
Place all but water in saucepan over med-high heat. Stir until sugar is disolved. Add water. Bring to boil. Reduce heat to med-low simmer, stirring occasionally to break up the berries and until sauce thickens.
Tuesday, February 16, 2010
Programming Notes
Hello! I want to say again how happy I am that we are doing this blog. I have tried lots of the recipes and I appreciate so much the knowledge that you all share. It keeps me motivated!
I took the liberty of doing some things... So Katie and I chose colors to write our posts with and this morning I went back through old posts and gave Whit and Emily colors too- that way we can easily know who posted the recipe. I gave Whitney her signature color: Red, because I thought that she would like that the best, and I gave Emily Green, just because I thought we could use that color. Em and Whit: Feel free to change your color if you don't like it!
I also added labels to some posts that didn't have them. If you don't like that you can change it too! I'm just trying to keep it all organized a bit.
I love you all!
I took the liberty of doing some things... So Katie and I chose colors to write our posts with and this morning I went back through old posts and gave Whit and Emily colors too- that way we can easily know who posted the recipe. I gave Whitney her signature color: Red, because I thought that she would like that the best, and I gave Emily Green, just because I thought we could use that color. Em and Whit: Feel free to change your color if you don't like it!
I also added labels to some posts that didn't have them. If you don't like that you can change it too! I'm just trying to keep it all organized a bit.
I love you all!
Veg Head Three Bean Chili
Today is Food Network Recipe Day from me. This one is from Miss Rachel Ray. Okay- NOTE: I do not know where Rachael goes shopping but it must be somewhere funky because her can sizes are weird. They are always a few ounces off from the normal can sizes. For this recipe I just used the can sizes that were closest and it was delish! That may not work for all her recipes but for chili I think there is wiggle room you know?
So anyway... this is how I make Rachael's chili. I have been looking for a chili recipe that would be "the one!" and this is it. When I made it last Jack had 3 bowls and said "I LOVE this!" it was also Corey's favorite chili I have made.
Veg Head 3 Bead Chili
2 tablespoons olive oil
1 onion, chopped (I use less)
1/2 each 1 large green and 1 large red bell pepper, chopped
1 jalepeno pepper, seeded and chopped
5 cloves minced garlic
1 cup veggie stock
32 oz (I think the normal size is 28 oz) can crushed tomatoes
1 can each dark red kidney beans and black beans, drained and rinsed
1 1/2 tablespoons ground cumin
2 1/2 tablespoons chili powder
1 1/2 teaspoons hot sauce
1 teaspoon kosher salt
1 cup vegetarian refried beans
Optional Toppings:
shredded cheddar, chopped tomatoes, chopped scallions or red onion, olives, diced avacado, tortilla chips, sour cream
Saute onion, peppers and garlic over medium heat in oil 3-5 min. Deglaze pan with broth. Add tomatoes and beans. Season with spices. Thicken with refried beans. Simmer 5-10 min. Serve with toppings.
LEFTOVER IDEA for this recipe:
Baked Potato topped with steamed broccoli florrets, chili, and cheddar cheese. Yummm!
So anyway... this is how I make Rachael's chili. I have been looking for a chili recipe that would be "the one!" and this is it. When I made it last Jack had 3 bowls and said "I LOVE this!" it was also Corey's favorite chili I have made.
Veg Head 3 Bead Chili
2 tablespoons olive oil
1 onion, chopped (I use less)
1/2 each 1 large green and 1 large red bell pepper, chopped
1 jalepeno pepper, seeded and chopped
5 cloves minced garlic
1 cup veggie stock
32 oz (I think the normal size is 28 oz) can crushed tomatoes
1 can each dark red kidney beans and black beans, drained and rinsed
1 1/2 tablespoons ground cumin
2 1/2 tablespoons chili powder
1 1/2 teaspoons hot sauce
1 teaspoon kosher salt
1 cup vegetarian refried beans
Optional Toppings:
shredded cheddar, chopped tomatoes, chopped scallions or red onion, olives, diced avacado, tortilla chips, sour cream
Saute onion, peppers and garlic over medium heat in oil 3-5 min. Deglaze pan with broth. Add tomatoes and beans. Season with spices. Thicken with refried beans. Simmer 5-10 min. Serve with toppings.
LEFTOVER IDEA for this recipe:
Baked Potato topped with steamed broccoli florrets, chili, and cheddar cheese. Yummm!
Breakfast Cookies
Hello! This is a recipe that I adapted from Ellie Krieger at the Food Network. Ellie is their "healthy," chef. I like to poke around at her stuff... some if it is great but others still need to be healthified in my opinion. Still, you gotta love those food network people. I rarely dislike a recipe I try from them.
So I am going to type the way I am making it with what she used in ( ) at the side. That way if you want to healthify it in a different way you can. I still have yet to mess with the sugar. I probably will the next time I make it. I usually just change things slowly each time I do it to prevent me from going overboard you know?
Breakfast Cookies - One cookie, a banana, and a big glass of water makes a satisfying and yummy breakfast!
1 1/4 cups whole wheat flour (3/4 c w w f, 1/2 white flour)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch kosher salt (1/4 teaspoon salt)
2 tablespoons trans fat free margarine (2 tablespoons butter)
1/4 cup applesauce (1/4 cup canola oil)
1/4 cup brown sugar
1/4 cup white sugar
1 egg white (1 egg)
1 small jar (1/4 cup) carrot baby food
1 teaspoon vanilla
1 cup rolled oats (1/2 c oats, 1/2 cup bran cereal flakes)
1/3 cup raisins
1/3 cup chopped nuts - we used pecans, walnuts would be really good too
Mix dry. In mixerstand blend butter, applesauce and sugars on high 1 min. Add egg white, carrot and vanilla, beat 30 sec. Add flour mixture, beat 30 sec. Add oats, raisins and nuts, mix on low until just incorporated. (Dough will be sticky and less cohesive than normal cookie dough). Form 12 balls on prepared cookie sheet. Wet hands and flatten to 1/4 inch thick. Bake about 12-15 minutes- should still be soft when you take out.
So I am going to type the way I am making it with what she used in ( ) at the side. That way if you want to healthify it in a different way you can. I still have yet to mess with the sugar. I probably will the next time I make it. I usually just change things slowly each time I do it to prevent me from going overboard you know?
Breakfast Cookies - One cookie, a banana, and a big glass of water makes a satisfying and yummy breakfast!
1 1/4 cups whole wheat flour (3/4 c w w f, 1/2 white flour)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch kosher salt (1/4 teaspoon salt)
2 tablespoons trans fat free margarine (2 tablespoons butter)
1/4 cup applesauce (1/4 cup canola oil)
1/4 cup brown sugar
1/4 cup white sugar
1 egg white (1 egg)
1 small jar (1/4 cup) carrot baby food
1 teaspoon vanilla
1 cup rolled oats (1/2 c oats, 1/2 cup bran cereal flakes)
1/3 cup raisins
1/3 cup chopped nuts - we used pecans, walnuts would be really good too
Mix dry. In mixerstand blend butter, applesauce and sugars on high 1 min. Add egg white, carrot and vanilla, beat 30 sec. Add flour mixture, beat 30 sec. Add oats, raisins and nuts, mix on low until just incorporated. (Dough will be sticky and less cohesive than normal cookie dough). Form 12 balls on prepared cookie sheet. Wet hands and flatten to 1/4 inch thick. Bake about 12-15 minutes- should still be soft when you take out.
Sunday, February 14, 2010
ME
I have no idea where to put this post, so I am just putting it here. Ashlee told me to share this information with you and I think you will like it.
I should probably give you a little back ground first. It was eight months after I had my three year old that I developed IBS. I quickly started talking with my mid wife and she suggested to increase fruits and veggies in my diet. Well, I did just that and I went from having three attacks a week (12 a month) to one a month.
About seven months after having my nine month old daughter I remembered that I had once had IBS (I had no attacks during pregnancy). I quickly started changing my diet again. However, I felt that I needed to do more than I had done before but I didn't know what that was. I began by increasing fruits and veggies and eating less of sugar. On new years eve my friends told me about a book, "Eat to Live". It sounded like the missing piece to my puzzle. I began reading it and quickly adapted it to my life style and every day diet.
I have always been a pretty healthy eater (ask Ahslee, she will testify) but my weight was always stuck around 158-165 lbs (I am 5 "9"). I dance, exercise and eat so well but that is just where my body wanted to be in weight. In the past 6 weeks I have lost 16 lbs. I never go hungry and because I breast feed I actually eat more than most people. I am now 150 lbs and the number is still goint down.
You are pretty much vegan for six weeks and then you add meat and dairy back into your diet if you choose to. If I do, it will be sparingly. To me that means red meat once a month, chicken twice a month and fish once a week. Dairy and sugar will be sparingly as well.
I also eat 1-2lbs easy of veggies and fruit a day (a lot of salad) but I love it. My hair feel different, people have commented on my skin tone and my dark circles under my eyes are getting lighter.
If you want to talk to me about this, then email me and I will send you my number.
Sorry that was a lot. Thanks for listening.
Love,
Emily
I should probably give you a little back ground first. It was eight months after I had my three year old that I developed IBS. I quickly started talking with my mid wife and she suggested to increase fruits and veggies in my diet. Well, I did just that and I went from having three attacks a week (12 a month) to one a month.
About seven months after having my nine month old daughter I remembered that I had once had IBS (I had no attacks during pregnancy). I quickly started changing my diet again. However, I felt that I needed to do more than I had done before but I didn't know what that was. I began by increasing fruits and veggies and eating less of sugar. On new years eve my friends told me about a book, "Eat to Live". It sounded like the missing piece to my puzzle. I began reading it and quickly adapted it to my life style and every day diet.
I have always been a pretty healthy eater (ask Ahslee, she will testify) but my weight was always stuck around 158-165 lbs (I am 5 "9"). I dance, exercise and eat so well but that is just where my body wanted to be in weight. In the past 6 weeks I have lost 16 lbs. I never go hungry and because I breast feed I actually eat more than most people. I am now 150 lbs and the number is still goint down.
You are pretty much vegan for six weeks and then you add meat and dairy back into your diet if you choose to. If I do, it will be sparingly. To me that means red meat once a month, chicken twice a month and fish once a week. Dairy and sugar will be sparingly as well.
I also eat 1-2lbs easy of veggies and fruit a day (a lot of salad) but I love it. My hair feel different, people have commented on my skin tone and my dark circles under my eyes are getting lighter.
If you want to talk to me about this, then email me and I will send you my number.
Sorry that was a lot. Thanks for listening.
Love,
Emily
Fudge Drops
Holy Crap, I made these this morning and they are do good and easy to make. You do not have to use Soy yougurt or earth balance butter. Just use normal yogurt and normal butter.
Vegan Balsamic Fudge Drops
(adapted from Habeas Brûlée)
Balsamic vinegar is the secret ingredient, but the only sign it's there is the deeper, richer taste it gives these cookies.
1 cup unbleached white flour (or use gluten-free baking flour)
1/2 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons Earth Balance margarine
1/2 cup plus 1 tbsp unsweetened cocoa powder (not Dutch-process)
2/3 cup granulated sugar
1/3 cup dark brown sugar
1/3 cup soy yogurt
1 teaspoon vanilla extract
1 tablespoon balsamic vinegar (see Note)
Vanilla sugar (I did this the quick way by pulverizing a vanilla bean with sugar in my blender)
Preheat oven to 350 F. Cover two baking sheets with parchment paper or silicone baking mats.
Mix the flour, soda, and salt together and set aside. In another bowl, mix the cocoa with the sugars and set aside.
Melt the margarine in a medium-sized saucepan. When it is completely melted, take it off the heat and add the sugar/cocoa mixture and stir to combine. Then add the soy yogurt, vanilla extract, and balsamic and stir until mixed. Finally, add the flour mixture and stir just until it's combined—don't over-mix.
Using a cookie scoop or tablespoon, drop tablespoons of the dough onto the baking sheets about 1 1/2-inches apart. Sprinkle lightly with vanilla sugar, and place them in the oven. After 5 minutes, switch the pans around so that the one on top is on the bottom and the front sides are in the back. Check again in 4 minutes. Be careful—depending on the type of pan you use, they can go from underdone to burned in seconds (I found out the hard way!) They shouldn't need more than 11 minutes and will look soft on top, but they'll harden as they cool.
Remove from the oven and transfer onto cooling racks. Makes about 2 dozen cookies.
Note: I used regular (i.e. cheap) balsamic vinegar, but I'm sure you'd get more effect if you follow Danielle's instructions to make reduced balsamic.
Per cookie: 77 Calories (kcal); 3 g Total Fat; (29% calories from fat); 1 g Protein; 14 g Carbohydrate; 0 mg Cholesterol; 66 mg Sodium; 1 g Fiber
Vegan Balsamic Fudge Drops
(adapted from Habeas Brûlée)
Balsamic vinegar is the secret ingredient, but the only sign it's there is the deeper, richer taste it gives these cookies.
1 cup unbleached white flour (or use gluten-free baking flour)
1/2 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons Earth Balance margarine
1/2 cup plus 1 tbsp unsweetened cocoa powder (not Dutch-process)
2/3 cup granulated sugar
1/3 cup dark brown sugar
1/3 cup soy yogurt
1 teaspoon vanilla extract
1 tablespoon balsamic vinegar (see Note)
Vanilla sugar (I did this the quick way by pulverizing a vanilla bean with sugar in my blender)
Preheat oven to 350 F. Cover two baking sheets with parchment paper or silicone baking mats.
Mix the flour, soda, and salt together and set aside. In another bowl, mix the cocoa with the sugars and set aside.
Melt the margarine in a medium-sized saucepan. When it is completely melted, take it off the heat and add the sugar/cocoa mixture and stir to combine. Then add the soy yogurt, vanilla extract, and balsamic and stir until mixed. Finally, add the flour mixture and stir just until it's combined—don't over-mix.
Using a cookie scoop or tablespoon, drop tablespoons of the dough onto the baking sheets about 1 1/2-inches apart. Sprinkle lightly with vanilla sugar, and place them in the oven. After 5 minutes, switch the pans around so that the one on top is on the bottom and the front sides are in the back. Check again in 4 minutes. Be careful—depending on the type of pan you use, they can go from underdone to burned in seconds (I found out the hard way!) They shouldn't need more than 11 minutes and will look soft on top, but they'll harden as they cool.
Remove from the oven and transfer onto cooling racks. Makes about 2 dozen cookies.
Note: I used regular (i.e. cheap) balsamic vinegar, but I'm sure you'd get more effect if you follow Danielle's instructions to make reduced balsamic.
Per cookie: 77 Calories (kcal); 3 g Total Fat; (29% calories from fat); 1 g Protein; 14 g Carbohydrate; 0 mg Cholesterol; 66 mg Sodium; 1 g Fiber
Friday, February 12, 2010
Fudge Cookies
I got this recipe from, sithttp://blog.fatfreevegan.com/2006/01/hash-browns-and-black-bean-burgers.html
These fudgy-but-fat-free cookies have three chocolate enhancers: cinnamon, prunes, and balsamic vinegar. You probably won't be able to detect any of them in the finished product, but they lend the cookies a deeper, more chocolaty taste.
1 cup unbleached white flour (or use gluten-free baking flour)
3/4 teaspoon baking soda
pinch cinnamon (optional)
1/8 teaspoon salt
1/2 cup plus 1 tbsp unsweetened cocoa powder (not Dutch-process)
2/3 cup demerara sugar (or other vegan sugar)
1/2 cup prune puree (see note)
1/3 cup soy yogurt
1 teaspoon vanilla extract
1 tablespoon balsamic vinegar (see note #2)
Vanilla sugar (I did this the quick way by pulverizing a vanilla bean with sugar in my blender)
Preheat oven to 350 F. Cover two baking sheets with parchment paper or a silicone baking mat.
Mix the flour, soda, cinnamon, and salt together and set aside.
In a medium-sized mixing bowl, mix the prune puree with the sugar and cocoa and stir to combine. Add the soy yogurt, vanilla extract, and balsamic and stir until mixed. Finally, add the flour mixture and stir just until it's combined—don't over-mix.
Using a cookie scoop or tablespoon, drop tablespoons of the dough onto the baking sheets about 1 1/2-inches apart. Using the back of a spoon, flatten each cookie slightly and sprinkle with vanilla sugar. Place them in the oven. Bake for about 9 to 11 minutes—be careful not to burn the bottoms!
Remove from the oven and lift the parchment paper or silicone mats onto cooling racks. Allow to cool completely. These taste best cold and somehow even better the next day. Makes about 2 dozen cookies.
Note: I made prune puree simply by buying canned prunes and pureeing them in the blender. You can also buy a fat substitute, Wonderslim, which is essentially pureed prunes (or so I've heard), but it costs more and doesn't work any better. I've also heard of people using jars of babyfood prunes, but blending my own always made more sense to me. (Caution: don't use dried prunes!)
Note #2: I used regular (i.e. cheap) balsamic vinegar, but I'm sure you'd get more effect if you follow Danielle's instructions to make reduced balsamic.
Per cookie: 59 Calories (kcal); trace Total Fat; (4% calories from fat); 1 g Protein; 14 g Carbohydrate; 0 mg Cholesterol; 52 mg Sodium; 1 g Fiber
These fudgy-but-fat-free cookies have three chocolate enhancers: cinnamon, prunes, and balsamic vinegar. You probably won't be able to detect any of them in the finished product, but they lend the cookies a deeper, more chocolaty taste.
1 cup unbleached white flour (or use gluten-free baking flour)
3/4 teaspoon baking soda
pinch cinnamon (optional)
1/8 teaspoon salt
1/2 cup plus 1 tbsp unsweetened cocoa powder (not Dutch-process)
2/3 cup demerara sugar (or other vegan sugar)
1/2 cup prune puree (see note)
1/3 cup soy yogurt
1 teaspoon vanilla extract
1 tablespoon balsamic vinegar (see note #2)
Vanilla sugar (I did this the quick way by pulverizing a vanilla bean with sugar in my blender)
Preheat oven to 350 F. Cover two baking sheets with parchment paper or a silicone baking mat.
Mix the flour, soda, cinnamon, and salt together and set aside.
In a medium-sized mixing bowl, mix the prune puree with the sugar and cocoa and stir to combine. Add the soy yogurt, vanilla extract, and balsamic and stir until mixed. Finally, add the flour mixture and stir just until it's combined—don't over-mix.
Using a cookie scoop or tablespoon, drop tablespoons of the dough onto the baking sheets about 1 1/2-inches apart. Using the back of a spoon, flatten each cookie slightly and sprinkle with vanilla sugar. Place them in the oven. Bake for about 9 to 11 minutes—be careful not to burn the bottoms!
Remove from the oven and lift the parchment paper or silicone mats onto cooling racks. Allow to cool completely. These taste best cold and somehow even better the next day. Makes about 2 dozen cookies.
Note: I made prune puree simply by buying canned prunes and pureeing them in the blender. You can also buy a fat substitute, Wonderslim, which is essentially pureed prunes (or so I've heard), but it costs more and doesn't work any better. I've also heard of people using jars of babyfood prunes, but blending my own always made more sense to me. (Caution: don't use dried prunes!)
Note #2: I used regular (i.e. cheap) balsamic vinegar, but I'm sure you'd get more effect if you follow Danielle's instructions to make reduced balsamic.
Per cookie: 59 Calories (kcal); trace Total Fat; (4% calories from fat); 1 g Protein; 14 g Carbohydrate; 0 mg Cholesterol; 52 mg Sodium; 1 g Fiber
Pasta (Veggie Style) Zucchini
Zucchini PASTA
“Spiralize” in “Saladacco (Spiral Slicer)”, or similar machine. Shredded zuccini can work also, but the authentic “pasta effect” is not as notable.
Arrange on plate similar to pasta.
Pasta Sauce
10-12 “sundried” tomatoes, allow to soak for several minutes in warm water to soften.
1 large fresh tomato
1 large red pepper
1-2 stalks of celery
1 clove garlic
(4-5 fresh basil leaves)
Blend all of the sauce ingredients in a blender or Food Processor. Add the soaked sundried tomatoes last, a few at a time.
This does taste better warmed up!
“Spiralize” in “Saladacco (Spiral Slicer)”, or similar machine. Shredded zuccini can work also, but the authentic “pasta effect” is not as notable.
Arrange on plate similar to pasta.
Pasta Sauce
10-12 “sundried” tomatoes, allow to soak for several minutes in warm water to soften.
1 large fresh tomato
1 large red pepper
1-2 stalks of celery
1 clove garlic
(4-5 fresh basil leaves)
Blend all of the sauce ingredients in a blender or Food Processor. Add the soaked sundried tomatoes last, a few at a time.
This does taste better warmed up!
Sunday, February 7, 2010
Kid Friendly Butternut Squash
Did you know that you are supposed to get a serving of orange veggies at LEAST every other day?
I personally get pretty sick of the orange veggie stand by, carrots so we've been trying new things.
A new discovery of this year is the delightful veggie- BUTTERNUT SQUASH! Did you know that it's good for a lot more than Butternut Squash soup? This is our favorite new side dish-- and it's my very own recipe. 5 points to me... even though it's probably couldn't even be considered a recipe so much as just a way to cook it.
Roasted Butternut Squash Bites
1 Butternut Squash
Olive Oil
Salt and Pepper
Preheat Oven to 400 degrees. Peel the butternut squash. (Like you peel a carrot? Yep. Like you peel a carrot. Just keep peeling until you are seeing only the orange-y center... it takes a bit.) Chop off the ends. Cut in half lengthwise and scoop out the guts. Cut the squash into bite sized pieces. Spread on to a well greased pan (or baking mat if you have one) and sprinkle with salt and pepper. Roast in oven for about 20 min tossing occasionally until veggies are fork tender. Serve. Yummm
Note: If you don't want to use the entire squash - it saves well, even peeled in the fridge for a long time. I just wrap mine up tight.
I personally get pretty sick of the orange veggie stand by, carrots so we've been trying new things.
A new discovery of this year is the delightful veggie- BUTTERNUT SQUASH! Did you know that it's good for a lot more than Butternut Squash soup? This is our favorite new side dish-- and it's my very own recipe. 5 points to me... even though it's probably couldn't even be considered a recipe so much as just a way to cook it.
Roasted Butternut Squash Bites
1 Butternut Squash
Olive Oil
Salt and Pepper
Preheat Oven to 400 degrees. Peel the butternut squash. (Like you peel a carrot? Yep. Like you peel a carrot. Just keep peeling until you are seeing only the orange-y center... it takes a bit.) Chop off the ends. Cut in half lengthwise and scoop out the guts. Cut the squash into bite sized pieces. Spread on to a well greased pan (or baking mat if you have one) and sprinkle with salt and pepper. Roast in oven for about 20 min tossing occasionally until veggies are fork tender. Serve. Yummm
Note: If you don't want to use the entire squash - it saves well, even peeled in the fridge for a long time. I just wrap mine up tight.
Saturday, February 6, 2010
Vegan Banana Bread
I got this recipe from The Fat Free Vegan Recipes, and we really like it at our house. She has a cool section on her site that tells you what you can use to subsitute for eggs in recipes. I think I am going to try some more substitutions soon.
(I just barely tried to find the exact recipe that I got off the website, and I can't find it, she has some other bread recipes there too that sound delicious, but this one we know and love, so I will post this one).
Vegan Banana Bread
3 bananas
2 T. lemon juice
4 oz. applesauce (if I don't have this, I just use an extra 1/2 c. of squashed bananas)
1/2 C. dark sugar
2 C. whole wheat flour
3/4 t. baking powder
3/4 t. baking soda
1/2 t. salt
Mix wet ingredients and in seperate bowl mix dry ingredients. Add dry ingrdients to the wet and mix well.
Bake 350* for 50 minutes.
Let cool completely.
Makes one loaf.
(I just barely tried to find the exact recipe that I got off the website, and I can't find it, she has some other bread recipes there too that sound delicious, but this one we know and love, so I will post this one).
Vegan Banana Bread
3 bananas
2 T. lemon juice
4 oz. applesauce (if I don't have this, I just use an extra 1/2 c. of squashed bananas)
1/2 C. dark sugar
2 C. whole wheat flour
3/4 t. baking powder
3/4 t. baking soda
1/2 t. salt
Mix wet ingredients and in seperate bowl mix dry ingredients. Add dry ingrdients to the wet and mix well.
Bake 350* for 50 minutes.
Let cool completely.
Makes one loaf.
Wednesday, February 3, 2010
Bread
I found this recipe at www.foodstoragedeals.blogspot.com about 6 months ago. It is so fast and easy. My bread always turns out.
Makes 4 8/4 inch loaves.
7 c. whole wheat flour (grind your own if you have a wheat grinder)
2/3 c. vital wheat gluten (if you grind your own wheat you will not need this ingredient)
2 1/2 T. instant yeast
5 c. steaming hot water (120-130 F)
2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar (I like honey the best!)
2 1/2 T. bottled lemon juice
5 c. whole wheat flour
Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.
Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.
Make sure you grease your pans!
Makes 4 8/4 inch loaves.
7 c. whole wheat flour (grind your own if you have a wheat grinder)
2/3 c. vital wheat gluten (if you grind your own wheat you will not need this ingredient)
2 1/2 T. instant yeast
5 c. steaming hot water (120-130 F)
2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar (I like honey the best!)
2 1/2 T. bottled lemon juice
5 c. whole wheat flour
Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.
Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.
Make sure you grease your pans!
Tuesday, February 2, 2010
Oops!
I wrote that post quickly this morning and have been going about my day... cleaning, scolding naughty children and the like... when it occured to me that I forgot to give credit where credit is due. I got the original recipe for the muffins from Kate's Garden Cafe. For that link click HERE.
Also, I made Fiesta Rotini last night... the one I sent you in e-mail and I must say that I add WAY more chili powder than the recipe calls for. Much kickier that way. We also decided it's actually better without the pepperocini's.
Have a nice day all!
Also, I made Fiesta Rotini last night... the one I sent you in e-mail and I must say that I add WAY more chili powder than the recipe calls for. Much kickier that way. We also decided it's actually better without the pepperocini's.
Have a nice day all!
Snickerdoodle Muffins
1 1/2 cups whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup apple sauce
2 teaspoons oil
1/2 cup agave nectar (or 1/3 cup sugar)
2/3 cup almond milk (or skim milk)
Topping:
1 tablespoon whole wheat flour
1 tablespoon brown sugar (or sucanat)
1 tablespoon butter (or coconut oil)
Combine wet ingredients, combine dry- mix together until just combined. Place in prepared muffin tins (usually only get 9 miffins). Mix brown sugar and flour together, cut in butter. Sprinkle over muffins. Bake at 400 degrees until done :)
We like this for breakfast or a yummy snack. Sometimes I have the healthier options, sometimes I don't. It's healthy enough for me even without the fancy stuff. Note: Walmart now carries agave. Em, did you ever find out if it was a better deal at wally's or costco? They don't carry it at Sams here. I think Costco in general carries more healthy products than Sams Club. Bummer.
Other note: I love my new wheat grinder. I can make whole wheat pastry flour with it! Also- I know whole wheat flour is more expensive to buy than white flour at the store but if you have a wheat grinder- making your own flour is SO much cheaper than both. I am ordering wheat through the cannery and it's like $7.00 for 25 lbs of wheat. Awesome. I am also ordering beans. Of course all of this is pretty easy for me to say as someone gave me my wheat grinder.
Last note: Did you know you are supposed to keep whole wheat flour in the fridge? Keeps the nutrition longer. It won't go "bad," in the cupboard, but it will lose some nutrients.
Love you guys!
ps- Kate we are having your veggie quesedillas for lunch today! I'll let you know how it goes!
1/2 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup apple sauce
2 teaspoons oil
1/2 cup agave nectar (or 1/3 cup sugar)
2/3 cup almond milk (or skim milk)
Topping:
1 tablespoon whole wheat flour
1 tablespoon brown sugar (or sucanat)
1 tablespoon butter (or coconut oil)
Combine wet ingredients, combine dry- mix together until just combined. Place in prepared muffin tins (usually only get 9 miffins). Mix brown sugar and flour together, cut in butter. Sprinkle over muffins. Bake at 400 degrees until done :)
We like this for breakfast or a yummy snack. Sometimes I have the healthier options, sometimes I don't. It's healthy enough for me even without the fancy stuff. Note: Walmart now carries agave. Em, did you ever find out if it was a better deal at wally's or costco? They don't carry it at Sams here. I think Costco in general carries more healthy products than Sams Club. Bummer.
Other note: I love my new wheat grinder. I can make whole wheat pastry flour with it! Also- I know whole wheat flour is more expensive to buy than white flour at the store but if you have a wheat grinder- making your own flour is SO much cheaper than both. I am ordering wheat through the cannery and it's like $7.00 for 25 lbs of wheat. Awesome. I am also ordering beans. Of course all of this is pretty easy for me to say as someone gave me my wheat grinder.
Last note: Did you know you are supposed to keep whole wheat flour in the fridge? Keeps the nutrition longer. It won't go "bad," in the cupboard, but it will lose some nutrients.
Love you guys!
ps- Kate we are having your veggie quesedillas for lunch today! I'll let you know how it goes!
Monday, February 1, 2010
Laundry Links
Here are the recipes I've used for homemade laundry soap:
And, I've been using the baking soda to wash my hair. LOVE it! Read more here if you're interested.
Now, if you want to kick me off the blog team for my first three ridiculously long additions, feel free. :) Much love!
- This link has a list of 10 or so recipes and a link to a pretty good FAQ for homemade laundry soap. I've been using recipe #9 lately. I'm not sure yet if it's quite as cheap as the next link, because I don't know for sure how long it will last....(but for sure a while) but I do feel like it cleans better.
- This link is the first liquid recipe I tried. Definitely very cheap. The bucket lasted me about 6 months and cost me about $11 to make. It seriously calculated out to cost me less than a penny per load. I used to buy a box of powder soap at the grocery store that cost that much and only lasted me 3-4 weeks.
- It's definitely better on your skin. I've never used the store-bought brands that are recommended for sensitive skin, but I did always have to run an extra rinse or my kids would have a rash. I don't have to do that with homemade.
- The softer the water, the better it cleans. I think this is why I like the recipe in the first link better. It has more borax compared to everything else, which is supposed to help soften the water.
- You can't use chlorine bleach with the recipes I've tried or it will dull and gray any whites. But, if the source I got this from is correct, Washing Soda is chemically the same thing as Oxi-Clean, so you're covered.
- You have to be more on top of stain treating. With the store-bought soap I could throw anything in the laundry basket, leave it there for a week, and use a little Spray 'n Wash right before I tossed it in to wash. Now I have to spray everything as I toss it into the basket.
- If you're making a powder soap, it's best to use a food processor to get the soap as fine as possible, to help it dissolve better in the water. Especially if you use a cold water wash, or have hard water. If it doesn't dissolve it leaves little greasy looking marks on your clothes, (they'll come out though). Plus it's tons faster. I used my food processor to pulverize 7 bars of Fels Naptha in about 2 minutes. (Use the grating attachment first, then put the chopping blade in to make it fine.) It would have taken FOREVER to grate that by hand.
- Using vinegar instead of fabric softener is not only cheaper, but helps rinse your clothes better if you have hard water. Use 1/2 c. per load.
- Not that I'm lucky enough to have an HE machine, but if you are, everything I've read says that homemade detergents are safe to use. The whole issue is the suds and these recipes are non-sudsing.
And, I've been using the baking soda to wash my hair. LOVE it! Read more here if you're interested.
Now, if you want to kick me off the blog team for my first three ridiculously long additions, feel free. :) Much love!
Zucchini Quesadillas
Another repost:
This recipe comes from August/September 2004 Taste of Home.
This recipe comes from August/September 2004 Taste of Home.
1 onion, chopped1/2 c. sweet red pepper, chopped
2 c. shredded zucchini
2 Tbsp. taco seasoning
flour tortillas
grated cheddar cheese
salsa and sour cream for serving
Heat a few Tbsp. of olive oil in a skillet. Add onions and pepper, saute for 3 minutes. (NOTE: I never actually measure the onions and peppers. I just use one pepper, and actually about half of a medium onion. I think onions are a subtlety that definitely can be over done. You usually get great flavor with about half what any recipe calls for.) As you can see in the picture, tonight I didn't have any red pepper, so I used green. Still good. Red is more kid-friendly. Add zucchini and taco seasoning, saute 3-4 minutes longer or until veggies are tender. Remove from heat. Heat tortillas on a griddle, spread one half with a thin layer of the zucchini mixture. Sprinkle desired amount of cheese on top, fold tortilla in half. Cook until tortilla is toasty, (flip once to toast both sides) and cheese is melted. Slice into triangles and enjoy!
Note: The original recipe called for pepper jack cheese, but I know my kids will not go there. Monterey jack is a nice compromise.
I've heard of people using hummus and other substitutes for cheese in their quesadillas to cut down on calories........what do you guys like to use? (Please feel free to comment any time I post with suggestions on how to make it healthier. I'm definitely still learning!)
Note: The original recipe called for pepper jack cheese, but I know my kids will not go there. Monterey jack is a nice compromise.
I've heard of people using hummus and other substitutes for cheese in their quesadillas to cut down on calories........what do you guys like to use? (Please feel free to comment any time I post with suggestions on how to make it healthier. I'm definitely still learning!)
Vegetable Lasagna
Okay ladies....I found this recipe already posted on my blog, so I copied and pasted to here!
Even though we've been TV-less for about three years now, I can't help but chuckle and think of Seinfeld whenever I hear the words "vegetable lasagna". If you don't know what I'm talking about....sorry, it was one of those, you had to see it to think it was funny kind of things. Anyway, sorry for the horrible picture, but it does give some idea of what this dish looks like. This recipe comes from my sister, Rikki. Her version was for stuffed shells, (you know, the jumbo shells that are sea-shell shaped?) but my family likes it better as a lasagna. Enjoy it however you like best! Tip: If anyone you're cooking for is weirded out by veggies, chop them very small.
Even though we've been TV-less for about three years now, I can't help but chuckle and think of Seinfeld whenever I hear the words "vegetable lasagna". If you don't know what I'm talking about....sorry, it was one of those, you had to see it to think it was funny kind of things. Anyway, sorry for the horrible picture, but it does give some idea of what this dish looks like. This recipe comes from my sister, Rikki. Her version was for stuffed shells, (you know, the jumbo shells that are sea-shell shaped?) but my family likes it better as a lasagna. Enjoy it however you like best! Tip: If anyone you're cooking for is weirded out by veggies, chop them very small.
2 c. chopped fresh broccoli1 small onion, chopped
2 med zucchini, chopped
1/2 c. carrots, chopped
Saute the above in a bit of olive oil. Oh, and add a sprinkle of salt and a few grinds of pepper if you like.
In a separate bowl, combine:
1 lb. ricotta cheese
1 egg, lightly beaten
2 c. mozzarella cheese
1/4 c. parmesan cheese
3 T. basil
Lightly grease a 9x13 pan with cooking spray. Combine the veggies with the cheese mixture. Assemble your lasagna by spreading a layer of your favorite spaghetti sauce in the bottom of the pan. Then add a layer of lasagne noodles. Spread a thin layer of the cheese mixture, then repeat sauce, noodles, cheese until you've used all ingredients and the pan is filled, (I usually do three layers). Top with more cheese, (mozzarella, parmesan, whatever you have left) and cover with foil. Bake according to the directions of whatever noodles you've bought. For me this is usually about an hour at 375 degrees.
This dish is great, because you can prepare it ahead of time and then just stick it in the oven when you're ready. Hope you like it!
This dish is great, because you can prepare it ahead of time and then just stick it in the oven when you're ready. Hope you like it!
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