Saturday, August 10, 2013

Chocolate Chip Zucchini Bread



 This year is the first year we've ever attempted a garden. I had no idea I would end up with at least 2 zucchinis a day! I've been trying to find a good zucchini bread recipe to help use up some of our harvest, this one is our favorite so far. It's from the king aurthur flour website, and I modified it just a little.

In a mixing bowl combine:
-2 large organic egg
-1/3 cup honey
-1/2 cup grapeseed oil
-1/3 cup coconut palm sugar
-1 teaspoon vanilla

Add and mix:
-2 cups whole white wheat flour
-1 teaspoon sea salt
-1/2 teaspoon baking soda
-1/2 teaspoon baking powder
-1 teaspoon cinnamon

Add and mix:
-2 cups shredded unpeeled zucchini
-1 cup good ingredient chocolate chips


Pour batter into lightly greased bread pan, bake at 350 for 55-60 min or until toothpick comes out clean. Cool on cooling rack before eating. 



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Sunday, June 23, 2013

Brownie Bites

This recipe came from one of my favorite Vegan websites Oh She Glows, we modified it just a tiny bit to our liking! They are sooooo delicious and make a great family night treat!

-1 cup large flake oatmeal
-1/2 cup + 1/3 cup whole wheat flour
-1/3 cup raw cacao powder
-1/2 cup coconut palm sugar
-1/4 teaspoon baking powder
-1/4 teaspoon baking soda
-1/2 teaspoon sea salt
-1/3 cup almond or rice milk (or a tiny bit more if batter is dry)
-2 tablespoon pure maple syrup
-1 tablespoon flaxmeal
-1/3 cup coconut oil, softened
-1  teaspoon pure vanilla extract
-1/4 teaspoon almond extract
-1/4 cup unsweetened shredded coconut
-1/4 cup dark chocolate chips

Preheat oven to 350F and line a baking sheet with parchment paper. In a large bowl mix dry ingredients together (oats, flour, cacao powder, coconut palm sugar, baking soda, baking powder and salt), set aside.
In a medium bowl whisk together maple syrup, ground flax, non dairy milk, oil, and vanilla.
Add wet to dry and stir well. Once mixed, stir in coconut and dark chocolate. Using a cookie scoop drop cookies onto your cookie sheet lined with parchement. Bake for 12 mins. at 350F, then transfer onto wire rack for cooling.

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Sunday, February 3, 2013

Banana Oatmeal Muffins

I knew I wanted to try this recipe out when I saw it contained no flour! I used the recipe from fit and healthy with debbie  and made it vegan by making just a few changes. My whole family loved these muffins and I love that they are so healthy with lots of flax. It's also nice to take a break from flour sometimes!

-2 1/2 cups old fashioned oats
-1 cup unsweetened applesauce
-4 tablespoons flax meal mixed with 6 tablespoons water
-1/2 cup honey
-2 teaspoons baking powder
-1 teaspoon baking soda
-1 teaspoon vanilla
-2 ripe bananas
-any add ins you'd love like chocolate chips, starwberry pieces, walnuts, coconut etc...

Preheat oven to 400. Line a muffin pan with muffin liners, I always grease mine with a little coconut oil but i'm not sure if thats necessary. Put the oats in a food processor or high power blender and process/pulse until you have oat flour. Add remaining ingredients (except add ins) and blend/process until mixed well and smoothed. Add and desired add ins, this last time I used 5-6 diced strawberries that needed to be eaten up. Divide batter among cupcake liners and bake in the over for 18-20 min. Let them cool down on a wire rack then enjoy!

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Our Favorite Chocolate Chip Oatmeal Cookies

 
This used to be our go to recipe for cookies before changing our diets. Since it's always been a favorite, we decided it was time to make it a little healthier. I love how simple it is to heathify sweets, I really can't tell the difference between these and the old version. 

-1/2 cup coconut oil
-1/2 cup earths balance or organic butter
-1/2 cup evaporated cane juice crystals
-1/2 cup sucanat
-2 organic eggs
-1 teaspoon vanilla
-1 1/2 cup whole wheat flour
-1 teaspoon baking soda
-1 teaspoon cinnamon
-1/2 teaspoon sea salt
-3 cups oatmeal
-1 cup chocolate chips (we use the vegan kind from Costco)

Preheat the oven to 350. Beat the oil/butter and sugars together until creamy, add the eggs and vanilla, beat well. In a bowl combine flour, baking soda, cinnamon, and salt, stir then add to mixture. Stir in oats and chocolate chips. Drop on ungreased cookie sheets and bake for 10-12 min.
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Chocolate Peanut Butter Chia Pudding

I'm so excited about this recipe, it's divine! So yummy and chocolatey and leaves you with no guilt! Don't except it to taste like snack pack though, it's far better in every way! I modified the recipe from keeper of the home, I like her idea to blend the chia seeds up since I am not a fan of the texture of soaked chia seeds. If you hate the mild taste of chia seeds, you may not love this recipe.

-2 cups unsweetened coconut milk, or other non dairy milk
-1/4 cup raw cacao powder
-1/4 cup good ingredient natural peanut butter
-1/3 cup chia seeds (if you want it really thick use 1/2 cup)
-2 teaspoons vanilla
-1/2 cup honey
(I garnished with 100% cacao bar  shavings but that's not necessary)

Blend in a high power blender until smooth, or you can use a food processor. Cover and chill in the fridge for a few hours to let it thicken up.
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Tuesday, January 29, 2013

Chickpea Salad Sandwiches

This is one of our favorite things to eat for lunch. Lately I've been eating this without the bread, it's so delicious either way! I prefer this to chicken salad any day! Recipe modified from simple healthy tasty

-1 can garbanzo beans/chickpeas drained and rinsed
-1/4 cup soy-free veganaise or organic mayo
-1-2 pickles chopped (we get our pickles from Costco with no food dyes)
-1/2 teaspoon pickle juice
-1/4 cup cashews
-1 tablespoon mustard
-1 teaspoon dried parsley
-1/2 teaspoon dill
-1/4 teaspoon garlic powder
-1/4 teaspoon onion powder
-dash of salt and pepper

Add the chickpeas to a bowl and mash them a bit with a potato masher. Add the remaining ingredients and mix well. Serve by itself or like a sandwich with lettuce and tomato if desired.
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Thursday, January 10, 2013

German Pancakes


This is a healthified version of an old family recipe. My kids LOVE these pancakes and ask for them often.You may need to double the recipe if you have a family larger then 4.

-1-2 tablespoons coconut oil
-1 cup rice or almond milk (unsweetened)
-1 cup whole wheat flour
-5 organic eggs
-pinch of salt

Preheat oven to 425, put the coconut oil in a 9x13 pan and place it in the oven as it's preheating. Add the remaining ingredients to your blender and blend (I used the "batters" button on my blendtec). When the oven has preheated take out the hot pan of melted coconut oil and pour the batter in. Carefully place it back into the oven for 15 min. Serve with pure maple or your favorite healthy pancake topping.
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Tuesday, January 8, 2013

Chipolte Rice Bowls

This is one of our new favorites, it's so quick, and delicious! The kids love it which means everyone's happy when this dish is served!

 For the Black Beans:
-2 cans black beans drained and rinsed
-2 tablespoons olive oil
-2 cloves garlic, diced
-1/2 teaspoon chipolte chili powder
-1 teaspoon salt

In a large pan heat the oil then add the black beans, garlic, chipolte powder, and salt.  Saute for 5 minutes set aside.

Everything Else
-3-4 cups cooked brown rice
-sliced avocados
-your favorite salsa, we use this one
-tomatoes, corn, or any other things you think would be yummy in a rice bowl. 

Add the rice, beans, avocados, and salsa in a bowl and enjoy!! Seriously so easy, healthy, and yummy!

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Almond Butter Brownies


One can never have too many brownie recipes right? This one is surprisingly delicious, completely gluten free, and vegan. I am not even a huge fan of almond butter but I LOVE these brownies!  Recipe from food babe

-1 cup almond butter
-2 tbsp flaxseed (I use flaxmeal) + 3 tbsp water or 1 organic egg
-1/2 tsp sea salt
-1/2 tsp baking soda
-1/2 cup coconut palm sugar
-1/2 tsp vanilla
-1/2 cup “Enjoy Life” mega chocolate chunks (these are vegan)

Preheat oven to 350 degrees, line bottom of  a small pan (8×8 or 8×6) dish with parchment paper. Mix all ingredients except chocolate chunks until smooth Fold in chocolate chunks and pour batter into pan. Bake brownies until golden dark brown – about 20-25 mins. Careful not to over-bake, they should be slightly gooey and very moist. Cool brownies for at least 10 mins before cutting. 
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Wednesday, November 14, 2012

Pumpkin Pie

With Thanksgiving right around the corner, I thought I would share a recipe for my favorite Thanksgiving dessert. Yummy pumpkin pie made with Sucanat. Recipe modified from Libbys website 

 Crust:
-1 cup whole wheat flour
-1/2 teaspoon sea salt
-1/3 cup coconut oil
-3-4 tablespoons of cold water
Mix flour and salt together; cut in coconut oil with pastry blender or fork till pieces are the size of small peas. Sprinkle 1 tablespoon water at a time over part of mixture.  Gently toss with fork; push to side of bowl.  Form into a ball.  Flatten on lightly floured surface by pressing with edge of hand.  Sprinkle lightly with extra flour.  Roll from center to edge between two sheets of waxed paper till 1/8 inch thick, then press into pie pan.

Pie Filling:
-3/4 cup Sucanat
-1 teaspoon ground cinnamon
-1/2 teaspoon salt
-1/2 teaspoon ground ginger
-1/4 teaspoon ground cloves
-2 large organic eggs
1 can 15 oz. pumpkin puree
1 1/2 cups rice or almond milk
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sucanat-spice mixture. Gradually stir in rice milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° ; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
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Monday, November 12, 2012

Our Favorite Salsa

 

This recipe is modified from my blendtec recipe book. It's amazing! I've been making it a few times a week. It reminds me of the salsa you get in a restaurant. It's super delicious, even my two year old can't get enough!

 -1 can diced jalapenos
-1 tablespoon fresh lime juice
-1 clove garlic
-1/2 teaspoon sea salt
-1/4 teaspoon ground cumin
-1 can diced tomatoes
-1 chunk onion 
-1/4 cup fresh cilantro (optional, if you like cilantro)

In your blender, add jalapenos, lime juice, garlic, salt and cumin and secure lid. Press "Pulse" 3-5 times. Add tomatoes, onion and cilantro and secure lid. Press "Pulse" 3-5 times and serve.
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Pasta with Garlicky Bread Crumbs

garlicky bread crumbs spaghetti
picture from fam, friends, food
This is one of the best pinterest recipes I have ever tried! I've been making this at least once a week! It's really quick and filling and it taste like garlic bread in pasta form!  Recipe from my recipes

-1 or 2 slices of your favorite whole wheat bread
-2 tablespoons olive oil, divided 
-6 garlic cloves, minced
-8 ounces whole  wheat spaghetti or linguine
-1/4 cup chopped fresh parsley  (or a teaspoon dried)
-2 teaspoons fresh lemon juice 
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper 

Preheat oven to 250. Place bread in blender until coarse crumbs. Place breadcrumbs on a baking sheet. Bake at 250° for 30 minutes or until dry. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Remove from heat, and let stand 5 minutes. Return pan to heat. Stir in breadcrumbs, and cook 6 minutes or until lightly browned, stirring frequently. Cook pasta al dente and drain. Place pasta in a large bowl. Add 1 1/2 teaspoons oil, breadcrumbs, parsley, lemon juice, salt, and black pepper; toss gently to combine. Serve immediately.
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Fabulous French Toast

This recipe is really delicious! I hope you try it and love it as much as we do! 

-2 organic eggs
-1/4 cup rice/almond milk
-2 tablespoons whole wheat flour
-3 tablespoons agave
 -1/4 teaspoon sea salt
-1/4 teaspoon cinnamon
-1/2 teaspoon pure vanilla
-6 or so thick slices of whole wheat bread (I love this recipe)
-coconut oil for pan 

Beat the eggs in a medium bowl. Add remaining ingredients except bread and mix well. Dip slices of bread in egg mixture and place on hot coconut oiled griddle. Cook both sides until golden brown and serve with pure maple syrup or your favorite healthy topping. Yum!
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Saturday, September 15, 2012

Crock Pot Cashew Chicken

Yes, we eat meat sometimes, mainly chicken and salmon! It's expensive to buy organic so we don't eat it often but I thought it was about time to add another non-vegetarian recipe on here. When I was browsing pinterest I knew when I saw this recipe that it would be worth spending the money on, and it was! We had to make a few modifications of course but it turned out great and we will be making it again!

-1 large organic preferably certified humane chicken breast, cut into pieces
-1/4 cup whole wheat flour
-1/2 teaspoon black pepper
-1 tablespoon olive oil
-1/2 cup coconut aminos or good ingredient soy sauce
-4 tablespoons rice wine vinegar
-4 tablespoons good ingredient ketchup (whole foods has some sweetened with agave)
-2 tablespoons  coconut palm sugar or Sucanat
-2 garlic clove, minced
-1 teaspoon grated fresh ginger
-1/2 teaspoon crushed red pepper flakes
-1/2 cup cashews
-Cooked brown rice for serving

Combine flour and pepper in large ziplock bag. Add chicken and shake to coat in flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine coconut aminos, vinegar, ketchup, sucanat, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over brown rice. Makes 4-6 servings.

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Friday, September 7, 2012

Black Bean Taquitos with Cilantro-Lime Ranch Dipping Sauce


This dish was beyond delicious! I was a little worried because I had to make quite a bit of changes from the original recipes but it turned out amazing! I've already made it twice in one week! Recipes inspired by Our Best Bites cookbook and modified to our liking.

Black Bean Taquitos
-can black beans drained and rinsed
-2 tablespoons of your favorite salsa (we love herdez)
-1 garlic clove, minced
-1/2 teaspoon cumin
-1/2 teaspoon sea salt
-1/4 teaspoon pepper
-2 tablespoons fresh lime juice (one lime juiced)
-a few handfuls fresh spinach
-3/4 cup frozen corn
-1 can diced green chillies
-1 package of corn tortillas (check ingredients, should only be 3 simple ingredients)
-olive oil

Add 3/4 cup beans in blender or food processor with the salsa, garlic, cumin, salt, pepper, and lime juice. Blend until smooth. Put mixture in a medium bowl and add remaining ingredients, (except tortillas), including the rest of the beans, stir.

Preheat Oven to 425. Heat corn tortillas one at a time on a frying pan just until they are soft enough to bend without ripping. Immediately place a large spoonful of the mixture into each heated tortilla as they are heated and roll placing seam side down in a 9x13 pan. Spray or brush tops of taquitos with extra virgin olive oil and bake in the oven 20-25 min or until edgers are golden brown and crisp. While those are baking prepare Cilantro-Lime Ranch Dipping Sauce

Cilantro-Lime Ranch Dipping Sauce 
 -1 cup veganaise or your favorite good ingredient mayo
-3 teaspoons apple cider vinager
-1 tablespoon parsley
-few shakes of chives
-few shakes of dill
-1 teaspoon onion powder
-1/3 teaspoon garlic powder
-salt and pepper to taste (about 1/4 teaspoon of each)
-1 lime juiced
-2 garlic cloves
-1/2 cup chopped cilantro
-1/4 cup green salsa (we use herdez)
-hot sauce/tabasco to taste

Mix all the above ingredients together, if possible make this dressing a few hours ahead of time and refrigerate so flavors can combine and sauce thickens. Either way it's so delicious with the taquitos!!
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Tuesday, August 28, 2012

Lemon Meringue Pie

My husbands absolute favorite dessert is lemon meringue pie, since changing our diets about 10 months ago he hasn't had it! I wanted to surprise him by making a healthified version for his birthday and it turned out really good. This was my first ever attempt at making  pie crust so it's not pretty but it tasted just fine. Please know that this recipe is a treat, I don't consider it healthy really. Mainly it's just less harmful to your body then the previous version we used to make. It's fun to have a special treat on a special occasion!

 Crust:
-1 cup whole wheat flour
-1/2 teaspoon sea salt
-1/3 cup coconut oil
-3-4 tablespoons of cold water

Mix flour and salt together; cut in coconut oil with pastry blender or fork till pieces are the size of small peas. Sprinkle 1 tablespoon water at a time over part of mixture.  Gently toss with fork; push to side of bowl.  Form into a ball.  Flatten on lightly floured surface by pressing with edge of hand.  Sprinkle lightly with extra flour.  Roll from center to edge between two sheets of waxed paper till 1/8 inch thick, then press into pie pan.
 Bake at 350 for 10 min, set aside (it will go back into the oven with the filling later on)

Lemon Filling 
BOIL:
-1 cup evaporated cane juice crystals
-1 1/2 cups water
-1/2 teaspoons salt

COMBINE:
-1/2 cup arrowroot powder
-1/3 cup water
add to boiling mixture and stir constantly. Cook until thick and clear, remove from heat

COMBINE:
-1/2 cup fresh squeezed lemon juice
-4 organic egg yolks (save whites for meringue)
Stir into thickened mixture, return to heat and cook, stirring until mixture bubbles again, remove from heat.

STIR IN:
-3 tablespoons coconut oil
-1 teaspoon grated lemon peel


Meringue:
-1/4 teaspoon sea salt
-4 organic egg whites
-1/2 cup evaporated cane juice crystals

Combine the salt and egg whites into a bowl and beat with beater until frothy, gradually add cane juice crystals, continually beating until stiff peaks are formed (takes about 10 minutes I would guess) Stir two rounded tablespoons into lemon filling and then add lemon filling on top of the pie crust and top with the meringue. Bake at 325 for 15 minutes or until meringue is light brown. Cool at least 1 hour before cutting. Keep in fridge. 

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Tuesday, August 21, 2012

Crock Pot Lentil "Snobby" Joes


Lentils are my new favorite discovery! These were so delicious, they taste just like sloppy joes and without ground beef or your favorite can of sloppy joe sauce! Sorry about the bad picture, I didn't bother to try and find good ingredient hamburger buns, I'm sure they exist but we were happy using our favorite honey whole wheat bread from Great Harvest. Recipe from simple healthy tasty
-4 cups water
-2 cups lentils, rinsed
-1 onion, chopped
-2 garlic cloves, minced
-1 green bell pepper, chopped

Put all the ingredients above in your crock pot and cook on high for 3 hours or until lentils are soft. Then add....

-1-2 tablespoons chili powder
-2 teaspoons mustard powder
-2 tablespoons molasses
-4 tablespoons Sucanat
-3 teaspoons sea salt
-3 teaspoons vegetable broth powder  (I cut that recipe in half and it lasts a long time)
-1 can diced tomatoes
-1 can tomato paste
-2 tablespoons apple cider vinegar.

With everything added, cook for at 1 more hour to let the mixture thicken, leave uncovered if desired. Serve on whole grain buns or bread! 

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Saturday, August 18, 2012

Apple Spice Muffins


This is a recipe I got my my blendtec recipe book and modified it just a little. These muffins are the perfect fall treat. My kids can't get enough of them!

-1 cup rice or almond milk
-1 tablespoon fresh lemon juice
-2 medium apples, peeled, quartered and cored, divided
-3/4 cup coconut palm sugar or sucanat for a sweeter taste
-2 organic eggs
-2 tablespoons coconut oil
-1 teaspoon vanilla
-3/4 teaspoon pumpkin pie spice
-1/2 teaspoon sea salt
-1 tablespoon alum. free baking powder
-2 cups whole wheat flour divided 

Preheat oven to 375°F.  Add milk, lemon juice, 1/2 an apple, coconut sugar, eggs, coconut oil, vanilla extract, pumpkin pie spice and salt to blendtec and secure lid.  Press “Batters”.  Add baking powder, 1 cup of flour, remaining apples and last cup of flour and secure lid.  Press “Pulse” 6-8 times or until dry ingredients are barely incorporated and apples are chopped in bits.  Allow batter to sit 5 minutes.  Pour batter into lined muffin tins  Bake in preheated oven for 16-18 minutes or until done.Makes 15 muffins.


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Sunday, August 5, 2012

Best Pumpkin Chocolate Chip Cookies

This is another great recipe I got from my friend Sarah. I already have a pumpkin chocolate chip cookie recipe on here but this one is soooo tasty I had to post it as well. I love that it uses coconut sugar and maple for sweeteners, and you would never know! They are so good!

-1 1/4 cup whole wheat flour
-1/2 teaspoon baking soda
-1 teaspoon baking powder
-spices: about 1 1/2 teaspoon. cinnamon, 1 teaspoon. ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves
-1/2 teaspoon salt
-1/4 cup coconut palm sugar
-1/2 cup pumpkin puree
-1/4 cup pure maple syrup
-2 teaspoons. vanilla extract
-2 tablespoons coconut oil
-1 organic egg (large)
-3/4 cup vegan chocolate chips

Preheat oven to 350 combine the all the dry ingredients in one bowl and wet ingredients in another, mixing. Slowly combine the wet and dry ingredients and mix well. Stir in chocolate chips. Spoon onto a parchment lined cookie sheet and bake for 12-13 min.

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Chocolate Cake with Coconut Frosting

 For my birthday this year, my husband made me this delicious chocolate cake with coconut frosting. It was really good, the frosting was a bit too sweet for me so next time we are going to use less evaporated cane juice crystals. And I can't wait to have this again!! Recipe from simple healthy tasty and modified to our liking.

-1 1/2 cups whole wheat flour
-3 tablespoons  cacao powder
-1 teaspoon baking soda
-1 cup agave or sucanat 
-1/2 teaspoon sea salt
-5 tablespoons coconut oil
-1 tablespoon apple cider vinegar
-1 tablespoon vanilla
-1 cup cold water
Mix the wet igredients together in one bowl and dry ingredients together in another. Then combine the wet and dry and mix until there aren't any more lumps and pour into a 9x9 inch baking pan.Bake at 350 for 30 minutes.

Frosting:
-1/2 cup coconut oil
-3/4 cup evaporated cane juice crystals (next time I'm using 1/2 cup)
-1 1/2 cup shredded unsweetened coconut
-1 cup chopped pecans
-1/2 cup almond or rice milk
-1 teaspoon vanilla
Boil together all ingredients in a medium to large saucepan over medium high heat for 10 minutes, stirring constantly with a wooden or plastic spoon. Pour then spread on cake while frosting is still warm. Let set up for a few minutes before serving. 

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Friday, July 13, 2012

Pesto Pizza

When my friend Sarah told me about this amazing pesto recipe at vegangela  and how she loves to make delicious pizza with it, I couldn't wait to try it out! It was sooooooo good, I am really starting to believe that cheese is incredibly overrated. Who needs it? If you are still having a hard time giving up cheese, try this pesto pizza it will help!! The pesto is seriously to die for and the idea having it on a pizza is genius! I can't wait to try this pesto with pasta!

-1 recipe of your favorite whole wheat pizza crust (I used this one)
-1 recipe of vegan pesto (recipe below)
-favorite veggie pizza toppings, I used tomatoes, artichokes, red onion, and mushrooms (spinach and peppers would also be good.)

For the Pesto:
-2 cups fresh basil leaves
-1 clove garlic, minced
-1/3 cup extra virgin olive oil
-salt and pepper to taste
-1/2 cup pine nuts, lightly toasted
-2 teaspoons fresh lemon juice

Blend all ingredients in a blender until smooth.

To make the pizza:
Spread desired amount of pesto on your pizza dough (I like to bake my dough at 450 for about 5 min prior to adding sauce/toppings), in some olive oil saute red onion, mushrooms, and artichokes. On your pizza, add some tomato slices then your sauteed veggies and any other toppings you want. Bake for 10-12 min at 450 (or whatever your crust recipe calls for)
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Sunday, July 1, 2012

Lentil Tacos

These are soooo tasty, my 2 year old had 4 bowls of the lentils (he can't quite eat a taco yet), I can't wait to make them again! Yum!!!

-1 medium finely chopped onion
-1 garlic clove, minced
-1 teaspoon olive oil
-1 cup dried lentils, rinsed
-1 tablespoon chili powder
-2 teaspoons ground cumin
-1 teaspoon dried oregano
-2 1/2 cups vegetable broth
-1 cup salsa
-12 taco shells (check ingredients)
-shredded lettuce
-diced tomato
-avocado 
-any other taco toppings you want

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano, cook and stir for 1 minute. Add broth, bring to a boil. Reduce heat, cover and simmer for 25-30 minutes or until the lentils are tender. Uncover, cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly and remove from heat.

Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, avocado and whatever else you think would be good! 
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Saturday, June 30, 2012

Pasta Salad


 We love this pasta salad! I'm so glad I found this great dressing recipe because it really taste a lot like the stuff you get at the store, only there's no msg, sugar, preservatives, etc...

Dry Italian Dressing Mix
In a jar add
-1 1/2 teaspoon garlic powder
-1 Tablespoon onion powder
-2 teaspoon oregano
-1 Tablespoon dried parsley
-2 teaspoons sea salt
-1 teaspoon pepper
-1/4 teaspoon thyme
-1/2 teaspoon dried celery flakes
  
To make Italian salad dressing:
In a salad dressing container or jar mix
-2 tablespoons the dry mix
-1/4 cup vinegar (I prefer red wine vinegar)
-2 teaspoons water,
-1/2 cup olive oil 
-2 tablespoons agave.

Shake it all up and store in the fridge

Pasta Salad
-1 16 oz package of cooked spiral whole wheat pasta or brown rice pasta
-celery chopped
-sliced olives
-sliced grape tomatoes
-chopped cucumber
-2 cloves chopped garlic 
- any other veggies you'd like to add, use what you have on hand that needs to be eaten up!

Add everything into a big bowl including the dressing (I usually use all of it). Chill in the fridge for a few hours before serving.

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Thursday, June 14, 2012

Southwest Stuffed Bell Peppers


I've tried a few stuffed pepper recipes, but I hadn't found one I liked enough to post on here until now. This one was awesome! My husband has declared it his new favorite dinner. Unfortunately, he likes it really spicy and it's much too spicy for my toddlers to eat which means I have to whip up something else for them. This recipe makes enough to fill 4 peppers but since it's just my husband and I eating them I usually stuff only 3 peppers and put the remaining mixture in the casserole dish with the peppers. Recipe inspired by a spoonful of sisters and modified slightly to our liking.

-4 bell peppers most prefer red, orange, or yellow but we like them all!
-olive oil
-1/2 cup cooked brown rice or quinoa
-1 onion, diced
-3 garlic cloves, minced
-3oz can of green chilies
-1 can organic black beans, drained and rinsed
-1 cup frozen corn kernels
-2 green onions, chopped
-1/2-1 teaspoons chipotle chili powder depending on how much spice you like
-1 teaspoon sea salt
-1/4 teaspoon black pepper
-1 can organic diced tomatoes, preferably fire roasted
-3-4 tablespoons freshly chopped cilantro
-tortilla chips for crumbling on the top if desired 

Cut the tops off the bell peppers and clean out the insides. Boil them in a large pot for about 5 minutes so they can soften up a little remove them with tongs and set aside. In a large skillet add some olive oil, then add the onion, garlic and chillies and cook until softened. Add corn, beans, green onions, chipotle chili powder, sea salt, and pepper. Stir until corn and beans are heated thoroughly. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes,  and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder if needed. Then evenly divide mixture between peppers. Add some crushed tortilla chips on the top of the peppers if desired. Bake at 350 for about 30 minutes.
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Tuesday, June 12, 2012

Healthy Lemonade

Juicing is a really great way to cleanse and detox your body. I just started juicing not to long ago and this was the very first juice recipe I tried. I got the recipe from a food matters email newsletter. And it seriously taste just like lemonade, actually it tastes better! Who knew you could make a yummy, sweet, lemonade without sugar!!? This recipe makes two servings and you do need a juicer.

-3-4 organic golden delicious apples
-1 large lemon, peeled

Stick the fruit into your juicer, pour over some ice and enjoy!
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Sunday, June 10, 2012

Whole Wheat Crepes

Since we always have breakfast for dinner on Sunday's I decided to introduce my kids to the delicious taste of crepes. Oh they were in heaven. Dinner has long since been cleaned up and my poor little 2 year old is still walking around saying "more, more crepes pleases?" This healthy version of crepes taste the same as any crepe I had before we started eating better! I love how easy it is to make a recipe healthy without noticing any change in the taste. Recipe modified from 100 days of real food.. Ideas for crepe toppings/fillings are fruit spread (pictured), pure maple, peanut butter, any kind of fruit etc..

-3 organic eggs
-1 cup rice milk or other non dairy milk
-1 cup whole wheat flour (I use fresh ground white wheat)
-3/4 cup water
-1 tablespoon coconut oil (plus more for greasing pan)
-1 tablespoon honey
-1 teaspoon pure vanilla
-1/4 teaspoon sea salt 

Put all ingredients in blender and mix well. Let stand about 15 minutes.Use some coconut oil to grease a crepe pan or an 8 or 10-inch frying pan over medium heat. Pour a small amount of batter in the pan, just enough to thinly cover the bottom. After it starts to bubble around the edges, carefully flip it over without tearing the crepe. Fry for about 1 more minute on the other side and then roll up each crepe and serve with desired topping.


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Monday, June 4, 2012

Peanut Sauce with Linguini and Broccoli


 We love pasta around here and are always trying out new pasta dishes. This one is so delicious. I've made it two weeks in a row now. Recipe inspired by will cook for friends and modified to our liking.

For the pasta:
-1/2 lb.  whole wheat linguini
-2 large heads of broccoli, cut into florets
-2-3 cloves garlic, minced
-1 tablespoon olive oil
-2 tablespoons coconut aminos or good ingredient soy sauce such as shoyu
-1 teaspoon ginger powder
- sea salt

For the sauce:
-1/2 cup natural peanut butter
-1/4-1/2 cup hot water
-1/4 cup apple cider vinegar
-2 tablespoons coconut aminos or good ingredient soy sauce
-2 tablespoons molasses
-1/4-1/2 teaspoons cayenne pepper (to taste)

In a large pot bring water to a boil and salt heavily. Cook noodles until al-dente, drain, and set aside.

In a wok or pan over medium-high heat, add 1 tablespoon oil and let heat until glistening. Add broccoli florets and give the pan a shake or a stir. Let cook 1-2 minutes. Add garlic and ginger, then pour in coconut aminos and stir until mostly evaporated. Remove broccoli from pan while still bright green and slightly crisp. Set aside.

In a small sauce pan over medium-low heat, add the peanut butter and 1/4 cup of the hot water, stirring to combine. Mix in the rest of the ingredients, then add the remaining 1/4 cup water to thin the sauce to desired consistency.

Toss noodles and broccoli in the sauce and serve! 

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Sunday, May 27, 2012

Quinoa Peanut Butter Carob Chip Cookies

 So it's clear by now that I am not a food photographer (or any kind of photographer for that matter). I was so excited to try this recipe, a cookie without wheat and sweetened with honey. I must say I was pleasantly surprised! I definitely liked them much better refrigerated then hot from the oven. My kids also loved them. It's a yummy, quick, easy, healthy recipe, you can't go wrong! I decided to use carob chips because I like carob with peanut butter but of course some good ingredient chocolate chips would be good too!

-2 cups cooked quinoa (I made some in my rice cooker 2/3 cup dry quinoa with 1 1/3 cup water)
-1 cup rolled oats
-3/4 cups peanut butter (no added sugar or hydrogenated oils)
-1/3 cup honey
-1/2 cup dry shredded unsweetened coconut
-1/2 cup grain sweetened carob chips or chocolate chips

Preheat the oven to 325.  Mix all ingredients together in a bowl. Form into cookies, flatten, and place on a parchment paper-lined cookie sheet. Bake for 25-30 minutes (or until golden brown). Store in the fridge or freezer.
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Thursday, May 24, 2012

Sweet Potato Veggie Lasagna

Ok, so this is the best vegan (and maybe even non-vegan) lasagna I've had. It's amazing what the sweet potato brings to this dish. I usually take this recipe and make two in two square casserole dishes so I can freeze one for a night that I need a quick easy meal. This recipe was inspired by my green diet and modified to our liking. So yummy!!!

-1 box whole wheat lasange noodles, cooked  and drained
-2 tablespoons extra virgin olive oil
-1 small onion, diced
-4 cloves garlic, minced
-8 oz white or baby bella mushrooms, finely diced
-1 carrot, peeled and diced
-1/2 teaspoon Herbs de Provence
-2 teaspoons sea salt
-1 teaspoon freshly ground black pepper
-1/2 can tomato paste
-24 oz jar of prepared tomato marinara sauce (no added sugars)
-2 cups of pureed sweet potato (from approx 2 sweet potatoes)
-3-4 tomatoes, thinly sliced
-3 tablespoons bread crumbs
-2 tablespoons extra virgin olive oil


To make the sweet potato puree, pierce the skin in several places with a knife.  Either set the sweet potatoes on a baking sheet lined with tin foil, bake at 350 degrees for an hour, or set them on a microwave safe plate and microwave for 10-15 minutes or until tender. Peel the skin and discard. Mash insides with a fork. Set aside.

In a large sauté pan over medium high heat, add 2 tablespoons extra virgin olive oil. Add the onion, garlic, mushrooms, carrot, Herbs de Provence, salt, and pepper. Sauté for 8-10 minutes. Add the tomato paste and mix well. Add 1/2 the jar of marinara sauce or about 1 1/2cups. Allow the mixture to come to a boil and remove from heat.

Preheat the oven to 400 degrees F. Assemble the lasagna by covering the bottom of a 9 x 13 inch baking dish with half the remaining marinara sauce (about 3/4 cup). Next,  add some noodles in a single layer. On top of the noodles, spread 1/2 the vegetable mixture evenly, then add some thinly sliced tomatoes on top of that. Top with another single layer of noodles. Next, spread out the sweet potato evenly and top with another layer of noodles. Then, add the remaining vegetable mixture. Top with the remaining noodles and spread the remainder of the marinara sauce over top. Cover the lasagna with remaining thinly sliced tomatoes. Sprinkle the breadcrumbs over top and drizzle with extra virgin olive oil.

Cover with tin foil and bake at 400 degrees F for 50-55 minutes. Remove the tin foil half way through to ensure the top gets crisp and golden. Remove from oven and let cool 10-15 minutes before serving.
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Friday, May 4, 2012

Soft Pumpkin Chocolate Chip Cookies

After healthifying this recipe, it's one of my most favorite cookie recipes (have I mentioned my weakness for cookies?) It's great that even though these cookies are still a treat, they are better for you then cookies that call for refined flour, refined sugar, and bad oils. I hope you try them out!

-2 cups whole wheat flour (I use fresh ground white wheat)
-1 1/2 teaspoons aluminum free baking powder
-1 teaspoon baking soda
-1/2 teaspoon sea salt
-1 teaspoon ground cinnamon
-1/4 teaspoon nutmeg
-1/4 teaspoon ground cloves
-2 organic eggs
-3/4 cup sucanat
-1/2 cup coconut oil
-1 cup canned pumpkin
-1 teaspoon vanilla
-1/2 -1 cup dairy free chocolate chips (you could try carob chips too)
 Preheat the oven to 325 degrees. Put a little olive oil on a cookie sheet.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sucanat until smooth, about 1 minute.  On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Scoop dough onto prepared cookie sheets with a cookie scoop or spoon. Bake for 16 min or until a toothpick comes out clean when inserted. Let cool and enjoy! I had to freeze the cookies after I made them to keep myself from eating too many!
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