Friday, November 23, 2012

Easy Tortellini Soup

Wow, it's been a while since I posted any recipes on here! That's because we've mostly been living on pancakes and grilled cheese sandwiches at our house. This mama doesn't like to cook when she's pregnant, at least not at the beginning. Now that I feel like eating somewhat normal food again, the cooking (and the recipes) will resume.

1 pkg. cheese tortellini
1 T. olive oil
1 small onion, diced
3 cloves garlic, minced
1 (14 oz) can diced tomatoes
1 box Pacific Foods roasted red pepper & tomato soup
2 c. vegetable broth
2 c. milk
1 t. onion powder
1 t. garlic powder
1 t. dried basil
2 T. pesto
Fresh shredded parmesan cheese

1. In a large pot, boil water for your tortellini. You'll cook it (according to pkg directions) before adding it to the soup.
2. In another pot, saute onion in olive oil until tender. Add garlic and cook a minute more.
3. Add tomatoes, soup, broth, onion & garlic powders, basil & pesto. Bring to a boil.
4. Reduce heat and add milk and cooked tortellini.
5. Ladle into bowls and top with parmesan.

Monday, October 8, 2012

Crock Pot Apple Oatmeal

2 c. steel cut oats
4 c. apple juice
4 c. water
6 apples, peeled & cubed
1 t. cinnamon

1. Place all ingredients in crock pot and let cook on low for 6-7 hrs. Wake up to breakfast!

**I wish I would have used a crock pot liner for this recipe. So if you have one, use it and make clean up a breeze.**

Friday, September 28, 2012

Pumpkin Chocolate Chip Cookies

I've already talked about my little fall obsession with pumpkin. Last night, we bought two pumpkins so we could roast them and toast the seeds. And my little boy is already asking for pumpkin pie. It looks like we're going to be keeping the pumpkin patch in business this year.

Last week, my sister told me about these "amazing" pumpkin cookies she made. So good apparently, that she made two batches in two days! She sent me the recipe (via Miss Martha), and asked me to make them healthier. Challenge accepted!!! Now, I wouldn't exactly call these "healthy" cookies (they still have some sugar and white flour in them), but they are definitely loads healthier than the original version (that called for 1.5 sticks of butter!). So I cut the sugar down by about 3 times, got rid of the butter all together, and added some good fiber and omega-3 to the flour combo. I can see why my sister ate 6 in one day. I've already had 3 and I just pulled the last batch out of the oven! Yikes! These are dangerous people. Very dangerous.

Dry Ingredients:
1 c. all purpose flour
1 1/4 c. whole wheat flour
1/2 c. ground flaxseed
1 c. rolled oats
1 t. baking powder
1 t. baking soda
1 t. salt
1 1/2 t. cinnamon
1 1/4 t. ginger
3/4 t. nutmeg

Wet Ingredients:
1 c. applesauce
1/2 c. greek yogurt
1/4 c. coconut oil, warmed
1 c. loose brown sugar (don't pack it!)
2 eggs
1 1/2 c. pumpkin puree
1/2 c. vanilla soy milk
1 t. vanilla extract

1 c. chopped walnuts
1 c. chocolate chips

1. Preheat oven to 375 degrees.
2. In a medium bowl, combine all the dry ingredients & give it a stir.
3. Beat together the sugar, coconut oil & greek yogurt until well mixed. Add remainder of wet ingredients and beat to incorporate.
4. Add half the dry to the wet and mix. Add the other half and finish mixing. Finally add the chocolate chips and nuts.
5. Use an ice cream scoop to scoop large spoonfuls of dough (consistency like a very thick cake batter) onto a silpat or parchment lined cookie sheet. Bake for 12 minutes.

Wednesday, September 26, 2012

Apple Pie Muffin Cookies

I don't know about you, but as soon as the weather cools off I crave bread, soup, and all things that contain pumpkin or apples. These cookies are a cross between a muffin and a cookie. I've slightly adapted the recipe from Oh She Glows.

3/4 c. whole wheat flour
1/2 c. all purpose flour
1 c. rolled oats
1/4 c. brown sugar
1/2 c. chopped walnuts
1/2 t. salt
1/2 t. baking powder
2 t. cinnamon
2 apples, peeled & diced
1 flax egg
1/4 c. maple syrup
1 t. vanilla
1/4 c. almond milk
1/2 c. unsweetened applesauce

1. Preheat oven to 350 degrees.

2. Combine your flax egg in a small bowl and set aside.
3. In a large bowl, combine dry ingredients: flours, sugar, walnuts, salt, baking powder, and cinnamon. Stir to combine. Toss in diced apples and stir again.
4. In a small bowl combine wet ingredients: flax egg, maple syrup, vanilla, almond milk & applesauce.
5. Add wet to dry and stir until combined. Spoon onto a parchment lined cookie sheet. **These cookies are very loose but don't worry, they'll be fine**
6. Bake for 15 minutes. Cool on a wire rack.

Tuesday, September 11, 2012

Summer Veggie Ratatouille

This recipe is only slightly adapted from Oh She Glows (my favorite vegan site). It's a perfect way to use up some summer veggies from the garden. We ate it on top of a bed of spaghetti squash, but I'm sure it would be great with pasta too.

1 T. evoo
1 onion, diced
1 bell pepper, diced
1 eggplant, cubed
1 zucchini, cubed
3-4 cloves garlic, minced
1 1/2 c. marinara sauce
1 pt. cherry tomatoes
1 T. fresh thyme
1/2 c. fresh basil, chopped
Salt & Pepper

1. In a large skillet, saute onion & bell pepper for 5 minutes over medium high heat.
2. Add eggplant, zucchini, and garlic. Saute for 3-4 minutes more.
3. Add marinara sauce, cover with a lid and let simmer for 5 minutes.
4. Just before serving, stir in tomatoes, herbs and season with salt & pepper to taste.

Pumpkin Waffles

I don't know about you, but whenever the weather starts to cool off a little I crave two things: soup and anything with pumpkin. These waffles are perfect for a cool autumn morning. My family gobbled them up!

Dry Ingredients:
1 1/2 c. whole wheat flour
1 c. all purpose flour
4 t. baking powder
2 t. cinnamon
1 t. ginger
1/2 t. salt
1/4 c. brown sugar

Wet Ingredients:
2 c. milk
1 c. pumpkin
4 eggs
1 t. vanilla

1. Preheat waffle iron.
2. In a large bowl combine dry ingredients.
3. In a smaller bowl, beat wet ingredients. Add wet to dry and mix until incorporated.
4. Cook until crispy and golden brown. Serve with pure maple syrup.

Wednesday, August 29, 2012

Vegan Black Bean Burger

2 cans black beans, drained & rinsed
1/2 c. frozen corn, defrosted
1 jalepeno, seeded & diced
3 cloves garlic, minced
2 T. red onion, minced
2 t. cumin
1 t. salt
2 T. ketchup
1/2 c. panko bread crumbs
2 flax eggs (2 T. ground flax + 6 T. water)
2 T. fresh cilantro, chopped
Fresh black pepper
4 t. olive oil

1. In a food processor, pulse together the black beans, jalepeno, garlic, cumin, salt, pepper & ketchup.
2. Combine the bean mixture with the onion, corn, bread crumbs, flax eggs & cilantro in a large bowl.
3. Heat 2 t. of oil in a large skillet and cook until warmed through & slightly crispy (3-4 min on each side).

Asian Noodle Salad

8 oz. spaghetti noodles
1 c. shredded carrots
1 bunch green onions, sliced
1 red bell pepper, sliced thin
1 c. snow peas, sliced thin
1/2 c. peanuts
Handful of cilantro, chopped
2 T. toasted sesame seeds

1/3 c. rice vinegar
2 T. canola oil
2 T. soy sauce
2 T. sugar
1 t. sesame oil
4 cloves garlic, minced
Black pepper

1. Cook spaghetti according to directions on the package.
2. Meanwhile, chop up the veggies and mix up the dressing.
3. Drain pasta and toss pasta with veggies and dressing. Sprinkle with sesame seeds and peanuts before serving.

Tuesday, August 28, 2012

Healthi-fried Beans

I love this recipe from allrecipes! The best refried (but not fried) beans you'll ever taste! I lowered the salt and omitted the jalepeno from the original version.

1 onion, peeled & sliced
3 c. dry pinto beans, rinsed
2 T. minced garlic
1 T. salt
1 3/4 t. black pepper
1/4 t. cumin
9 c. water

1. Combine all ingredients in a large crock pot. Cook on high for 8 hours.
2. Take out a couple cups of liquid and mash the beans with a potato masher. Add more liquid if desired.

Friday, August 24, 2012

Baked Veggie Eggrolls

2 T. canola oil
1/2 onion, diced
1 bell pepper, diced
2 c. shredded carrot
1/2 small head cabbage, shredded
1 small zucchini, grated
2 c. bean sprouts
1 bunch green onions, sliced
8 cloves garlic, minced
1 inch fresh ginger, grated
1/4 c. soy sauce
1/2-1 t. salt (according to taste)
Fresh ground black pepper

1. In a large pan, saute onion & bell pepper in oil over medium high heat for 3-5 minutes.
2. Add carrot, zucchini & cabbage. Saute 2 minutes more.
3. Add bean sprouts, green onion, garlic, ginger and cook for 30 seconds.
4. Add soy sauce, salt & pepper. Adjust salt according to taste.
5. Preheat oven to 425 degrees while you wrap the eggrolls.
6. Place 2 T. of filling in the wrapper and roll burrito style. Make sure you wet the final edge/corner with water so it sticks together.
7. Place eggrolls on a cookie sheet and spray both sides with cooking spray.
8. Bake for 12-15 minutes until golden brown. Flip and cook for 5 minutes more.

Thursday, August 23, 2012

Caprese Pasta Salad

1 pkg. penne pasta
2 pints cherry tomatoes, halved
1 clove garlic, minced
1 c. fresh basil, chopped
1/4 c. evoo
1/2 t. salt
1/2 c. shredded parmesan
1 c. fresh mozzarella pearls

1. Cook pasta in salted boiling water. While the pasta is cooking, mix together the tomatoes, garlic, basil, evoo & salt.
2. Drain pasta and toss with tomato mixture.
3. Add parmesan & mozzarella and toss again. Serve immediately or refrigerate for later.

Tuesday, August 14, 2012

Greek Panzanella

  • Good olive oil
  • 1 small French bread cut into 1-inch cubes (6 cups) (I used La  Brea Rosemary Bread about half a loaf)
  • Kosher salt
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1 red bell pepper, large diced
  • 1 yellow bell pepper, large diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, sliced in half rounds
  • 1/2 pound feta cheese, cut in 1/2-inch cubes
  • 1/2 cup calamata olives, pitted

For the vinaigrette:

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Saturday, July 28, 2012

Vegan Coconut Chocolate Chip Cookies

3 bananas, mashed
1/4 c. coconut oil, warm
1/2 c. applesauce
1 t. vanilla
1 t. cinnamon
1/2 t. salt
1 c. unsweetened coconut flakes
1/4 c. almond meal
1/4 c. ground flax seed
1/2 c. chopped walnuts
1 c. dark chocolate chips
1 1/2 c. rolled oats

1. Preheat oven to 350 degrees.
2.In a large bowl mash the bananas with the oil, applesauce, vanilla, cinnamon & salt.
3. Add coconut, almond meal, flax seed, walnuts, chocolate chips and oats. Stir to combine.
4. Drop spoonfuls of dough onto a cookie sheet. Bake for 15-20 minutes.

Friday, July 27, 2012

Vegan Banana Raspberry Baked Oatmeal

I made this for breakfast this morning. This is the before picture (not yet baked). After smelling this delicious creation for 40 minutes my family was too impatient to eat for me to get an after picture. It was one of those things that smells so good it's like torture having to wait for it to finish baking. It was so tasty we ate the whole thing! Oink!

2 c. rolled oats
1/4 c. brown sugar (or other sweetener)
1 c. chopped walnuts
1 c. raspberries (fresh or frozen)
2 bananas, sliced
1 t. cinnamon
1/2 t. salt
1 T. vanilla
1 flax egg (1 T. ground flax + 3 T. water)
2 c. almond milk

1. Preheat oven to 375 degrees.
2. In a large bowl, combine oats, sugar, walnuts, berries, banana, cinnamon & salt.
3. In a small bowl, combine vanilla, flax egg & almond milk.
4. Gently add wet ingredients to dry ingredients. Pour into a greased casserole dish.
5. Bake for 40 minutes.

Cucumber, Tomato & Onion Salad

Thank you Paula Deen for helping me consume the large quantities of cucumbers and tomatoes from my garden! You can eat this salad immediately, or make it ahead of time.

2 cucumbers, peeled & thinly sliced
1 pint cherry tomatoes, halved
1/2 onion, (any sweet white variety)
2 T. fresh parsley, chopped
2 T. apple cider vinegar
1 T. evoo
Salt & pepper

Grilled Veggie & Corn Salad

Here's another yummy salad from Oh She Glows. It's my favorite vegan food blog. She's pretty much my vegan hero! It's yummy the first day, and just as good as leftovers.

3 bell peppers
2 medium zucchini, halved
2 red onions, peeled & sliced in thick rings
6 ears corn, husked
1 can black beans, drained & rinsed

3 T. evoo
1/2 c. fresh lime juice
2 T. balsamic vinegar
2 garlic cloves, minced
1 t. maple syrup
1 t. dijon mustard
Salt & Pepper, to taste

1. Heat your BBQ grill. While the grill is heating, prep your veggies.
2. Cook bell peppers (until blackened), zucchini, onions & corn.
3. Remove veggies from the grill as they finish cooking (it won't happen all at once). Peel the skin from the peppers. Chop everything up and toss with the black beans & dressing.

Saturday, July 21, 2012

Chickpea & Tomato Salad

We made this delicious salad for lunch today from Green Lite Bites. Reminds me of a lighter version of a caprese salad, since it doesn't have all the cheese.

1 can chickpeas, drained & rinsed
1 pint cherry tomatoes, halved
1/2 c. chopped fresh basil (about 25 leaves)
3 cloves garlic, minced
1 T. red wine vinegar
1 T. apple cider vinegar
2 t. olive oil
1/2 T. honey
Pinch of salt

1. In a large bowl, combine chickpeas, tomato & basil.
2. In a smaller bowl, make the dressing by combining the garlic, vinegars, oil, honey & salt.
3. Toss salad with dressing and let sit for at least 5 minutes.

Vegan Oil-Free Zucchini Bread

Another yummy recipe from Oh She Glows. I omitted the raisins from her original recipe. Just doesn't seem like raisins belong in zucchini bread. This bread is incredibly moist even though it has no oil. And not too sweet, just the way I like.

2 c. whole wheat flour
2 t. baking powder
1 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/2 c. sugar
1/3 c. chopped walnuts
1 flax egg (1 T ground flax + 3 T water, mixed and set aside for 5 min)
1 1/4 c. shredded zucchini
1 T. lemon zest
2 t. fresh lemon juice
1 T. maple syrup
1 1/4 c. almond milk (soy would work too)

Streusel Topping:
2 t. margarine
1 T. sugar
1 T. flour
1/2 t. cinnamon

1. Preheat oven to 375 degrees. Mix flax egg & set aside.
2. In a stand mixer, combine dry ingredients: flour, baking powder & soda, salt, cinnamon & sugar.
3. In a separate bowl, combine wet ingredients: flax egg, lemon zest & juice, maple syrup & milk.
4. Add wet to dry and mix until just incorporated. Add zucchini and walnuts and stir just a bit more.
5. Place batter in a well greased loaf pan. Combine streusel topping and sprinkle on top.
6. Bake for 40-50 minutes until a toothpick comes out clean.

Wednesday, July 11, 2012

My New Favorite Sandwich

Have you ever eaten a sandwich that was so good you were sad to finish the last bite. Yeah, I made that kind of sandwich today for lunch. When I finished, I wanted another one (or at least a few more bites). I never thought that I'd love a veggie sandwich that much. In fact, I remember being a teenager and giving weird looks to the people who would order a veggie sandwich at Subway. Seemed like an oxymoron to me or something...a sandwich without meat. But here I am, more than a decade later, drooling over a meatless sandwich, and already planning on making another one tomorrow...sigh

2 slices whole wheat bread, toasted
1 T. hummus
Bell Pepper
Red Onion
Alfalfa sprouts

Vegan Potstickers

     In my quest to find healthy, vegan recipes for my family, I knew that I would have to find a suitable potsticker substitute. My kids love potstickers. So much in fact, that my two-year-old can eat seven or eight in a single sitting. My five-year-old said that they were the "best he's ever had." I think his hunger helped them taste better, but I have to say that I was pleasantly surprised.
     It is important that you follow step 4 in the directions. The secret to a potsticker that stays together, and doesn't open up while you cook it, is that the filling cannot be too wet. Too much moisture and your dumpling will fall apart before you can take a bite.

2 c. grated carrot
8 oz mushrooms, cleaned & diced
1 pkg. tofu, crumbled
1 medium zucchini, grated
1 bunch green onion, sliced
8 oz. bean sprouts
6 cloves garlic, minced
1 inch piece of ginger, minced
3 T. tamari
2 T. sesame oil
1 T. canola oil
1 T. rice vinegar
1 T. agave
1/2 t. salt
1/4 c. chives, chopped

1. Wash, chop, prep all your veggies.
2. In a large pan, heat sesame and canola oil. Add carrot & mushroom and cook for a couple minutes.
3. Next add tofu, zucchini, garlic, ginger, tamari, rice vinegar, agave & salt. Cook until tofu is warmed through.
4. Last, add bean sprouts, green onion & chive. Turn off heat and drain in a fine mesh colander.
5. Wet the edges of your potsticker wrapper with water, put a spoonful of filling in the middle and press the edges closed firmly.
6. Heat a little more canola oil in a skillet (make sure it's one with a lid) over medium heat. When the oil is hot, add the potstickers and cook until one side is golden brown. Flip them over, add a few drops of water (literally just a few drops or they'll be soggy), and cover with a lid and steam until the other side is brown too.

Monday, July 9, 2012

Vegan Apple Pie Pancakes

I'm always looking for good new breakfast recipes. It's my kids favorite meal of the day. After my husband tasted these pancakes his exact words were, "Mmmm, these are blog worthy!" I think you'll agree.

2 c. flour (whole wheat, spelt, kamut, white, oat, whatever you want!)
2/3 c. rolled oats
1/4 c. sugar
1 T. baking powder
1 T. cinnamon
1/2 t. salt
1 t. vanilla
2 c. soy milk (almond would also work)
4 c. apples, peeled & diced

1. Combine the dry ingredients.
2. Add the soy milk, vanilla & apples.
3. Stir until just combined.
4. Cook on a hot griddle or pan. Serve with maple syrup.

Thursday, July 5, 2012

Strawberry Banana Ice Cream

I made this yummy (not to mention healthy) ice cream for some friends a few nights ago. It was so much better than the plain banana version I've seen going around Pinterest. I tripled the recipe to feed 5 adults and 4 kids. The recipe came from The Primal Home.

1 banana, sliced & frozen
1 handful of frozen strawberries
2+ T. Coconut milk
1 t. vanilla

1. Combine all ingredients in a food processor and blend until smooth.
2. Keep adding coconut milk until it starts to blend well and come together. Add one tablespoon at a time, being careful not to add too much.

Vegan Oatmeal Raisin Cookies

3 bananas, mashed
1/2 c. unsweetened applesauce
1/2 c. chopped walnuts
1/4 c. ground flaxseed
2 c. oats
1/4 c. almond milk
1/2 c. raisins
1 t. vanilla
1 t. cinnamon

1. Preheat oven to 350 degrees.
2. Mix all ingredients together and drop by spoonfuls onto a cookie sheet.
3. Bake for 15-20 minutes.

Superfood Kale Salad

I used to hate kale. I mean really despise it, especially raw. Maybe it's the fact that growing up, my mom would make her dreaded "green juice" which was comprised mostly of kale. I prefer to eat my leafy greens, not drink them, thank you. As of late, I've discovered that I actually like kale. It reminds me of broccoli but in a leafy, rabbit food sort of way. I used the Light Tahini Dressing from Oh She Glows, and changed up the ingredient list a little. If you are a fellow kale hater, try this out and see what you think...

1 small head kale
1 cucumber
1 c. cherry tomatoes
1/4 red onion
2 carrots
1 red bell pepper
1 avocado
1 c. fresh peas
1/4 c. raisins
1/4 c. goji berries
1/2 c. chopped walnuts
1/4 c. sunflower seeds
1 c. cooked spelt berries
1/4 c. fresh parsley

1/4 c. tahini
3 cloves garlic
1/2 c. fresh lemon juice
1/4 c. nutritional yeast
4 T. evoo
1 t. kosher salt
1/4 t. black pepper
3 T. water

1. Wash, peel, chop all your veggies.
2. Combine all the salad ingredients (except avocado) in a large bowl.
3. In a food processor, blend all ingredients for dressing until smooth.
4. Toss salad in dressing until well coated. Add avocado and gently toss again.

**Makes 6 servings. 458 calories/serving**

Just for fun, let's see some nutritional highlights for one serving of this salad, shall we? I've only posted the values over 100%, it has lots of other good stuff too.

Vitamin A                                324.8%
Vitamin B-6                             185.8%
Vitamin C                                200.4%
Niacin                                      108.6%
Thiamin                                   236.9%
Potassium                                876 mg

Sunday, July 1, 2012

Greek Yogurt Pancakes

Fluffy, melt in your mouth pancakes! These are in fierce competition for my favorite pancake recipe. They are delicious cooked with some chopped fruit mixed into the batter too!

1/2 c. whole wheat flour
1/2 c. all purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1 T. sugar
1/4 t. salt
1 c. greek yogurt
1 c. buttermilk
2 eggs
1 t. vanilla

1. Combine dry ingredients: flours, baking powder, soda, cinnamon, sugar & salt.
2. In a separate bowl combine wet ingredients: yogurt, buttermilk, eggs & vanilla.
3. Cook on a hot griddle and try not to eat the whole batch. They are seriously that good!

Tuesday, June 5, 2012

Korean Portobello Mushrooms

In my quest to make all my family's favorite foods vegan/vegetarian, I had to find a substitute for Korean BBQ. Some people prefer the "fake meats" but I've yet to try a meat substitute that I like. Tofu doesn't always cut it, especially if you're using a grill. So what could I use that was hearty (i.e. meaty) enough to replace short ribs? Portobellos! I think this meat-free version is actually tastier than the original. But of course I am a "crazy vegan lady." At least, that's what my family calls me.

4 portobello mushrooms, cleaned
1/2 c. water
1/2 c. soy sauce
1/4 c. agave
1/4 of a yellow onion, peeled
4 cloves garlic
1 t. sesame oil
1/2 T. black pepper

1. Combine water, soy, agave, onion, garlic, oil & pepper in a blender. Process until smooth.
2. Place your mushrooms in a large Ziploc bag. Add the marinade. **These can marinade for up to 4 hours**
3. Cook on a hot grill or under the broiler until tender and the sugar (agave) starts to caramelize.

Wednesday, May 30, 2012

Thai Coconut Vegetable Soup

I had a hankerin' for some Thai food tonight. Unfortunately, I live in a small town with one small (and inedible) Thai restaurant. In the past, I haven't been super impressed with any DIY Thai recipes, but this one is a winner winner vegan dinner!

2 T. canola oil
1 onion
1 bell pepper
2 carrots
1 sweet potato
6 oz. mushrooms
1 1/2 c. vegetable broth
1 can lite coconut milk
1 T. fresh ginger, grated
4 cloves garlic, minced
1 T. red curry paste
1 t. coriander
1 t. kosher salt
8 oz. firm organic tofu, cubed
1 small zucchini
1 c. frozen peas
1 T. lime juice
Cilantro or Thai Basil
Green onions

1. Wash, peel & dice all your veggies. This goes fast, so you want to have everything ready before you start.
2. In a large pot, saute onion, bell pepper, carrot & sweet potato in oil until not quite tender.
3. Add mushrooms, broth, coconut milk, ginger, garlic, curry paste, coriander & salt. Bring to a boil.
4. Stir in tofu & zucchini. Cook for a few minutes until tofu is heated through.
5. Turn off heat and stir in peas & lime juice. Garnish with cilantro/basil and green onions. Serve with steamed jasmine rice.

Vegan Blueberry Muffins

Do you know one thing I love about cooking/baking? That you can change/adapt/alter recipes and call it your own. A little time and a few ingredients and you can create something healthy, delicious and wholesome for your family and friends. This recipe has been changed multiple times to come to this healthy & tasty vegan state. I plan on taking it to a family function on Sunday. We'll see what the fam thinks about my "hippy dippy vegan food." ;)

1/4 c. ground flax seed
1 3/4 c. whole wheat pastry flour (or 1 c. whole wheat & 3/4 c. all purpose)
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. salt
1 c. almond milk
1 T. apple cider vinegar
1/2 c. maple syrup
1 t. vanilla extract
1 t. almond extract
1/4 c. vegetable or coconut oil
2 t. orange zest
1 1/2 c. fresh blueberries
Sugar for sprinkling on top (optional)

1. Preheat oven to 375 degrees. Line a muffin tin with paper liners.
2. Whisk together the wet ingredients: almond milk, vinegar, maple syrup, extracts, oil & zest.
3. In a separate bowl, combine the dry ingredients: flax seed, flour, baking powder, soda, cinnamon & salt.
4. Stir together wet & dry ingredients until just combined. Do not overmix!
5. Gently fold in the blueberries. **Use fresh, not frozen or your muffins will be soggy.**
6. Fill muffin tin and sprinkle with sugar if desired. Bake for 20 minutes.

Tuesday, May 29, 2012

Crisp Summer Salad

Words cannot express my love for this salad. Wow, just wow. I only added a couple more veggies than the original recipe called for and slightly tweeked the dressing. The hubby and I both devoured it for lunch today. In fact, it was so tasty, it's on the menu again for tomorrow! I'm seriously craving it again right now!

2 roma tomatoes
1/2 english cucumber
2 carrots
1 bell pepper
1/4 small red onion
1 large avocado
1 c. cooked chickpeas

2 t. whole grain mustard
1/4 c. apple cider vinegar
1 T. maple syrup
2 T. extra virgin olive oil
1/4 t. parsley
1/4 t. oregano
1/4 t. basil
Salt & Pepper

Monday, May 28, 2012

Vegan Oatmeal Bananadoodles

I made this batch of vegan bananadoodles for Ty's preschool graduation last week. It's from a new food blog that I stumbled upon (a Korean American girl who is hilarious). The girl who writes the blog has a son with food allergies, so she cooks vegan foods to accommodate him. The original recipe for the cookies was delicious, but not exactly "healthy." So I took it upon myself to improve/healthify an already delicious cookie. Guess what? The modified recipe is even better than the original, and that's saying a lot. It's dairy free, egg free, and gluten free. Each member of my family have already eaten several cookies today alone. It's a keeper for sure!

2 bananas, mashed
1 T. vanilla
1 T. molasses
1/4 c. sugar
1/2 c. unsweetened applesauce
1/4 c. coconut oil
1/4 t. salt
3+ c. oat flour
1 t. baking powder
1/2 t. baking soda

1/4 c. sugar
1 t. cinnamon

1. Preheat oven to 350 degrees.
2. Mix wet ingredients together.
3. Add dry ingredients. You may need to add more oat flour. The dough will be very sticky but should hold together loosely.
4. Roll spoonfuls of dough in cinnamon sugar and place on a cookie sheet. Flatten slightly with the palm of your hand.
5. Bake for 15 minutes.

Friday, May 25, 2012

Banana Bread Oatmeal

This is seriously my favorite breakfast right now. I've eaten it almost everyday for the past week (no, I'm not pregnant). It tastes just like banana bread, yum! Plus, it's vegan (you know I'm on a vegan kick right now). I prefer my oats raw, but if you like, you can cook them.

1 banana
1/4 t. vanilla
1/2 t. cinnamon
1 T. ground flax seed
1/2 c. rolled oats
Handful of chopped walnuts

1/4 c. almond milk

1. In a bowl, mash your banana with the vanilla and cinnamon.
2. Mix in the flax seed, oats & walnuts.
3. Pour in the almond milk and enjoy!

Portobello Pizza

Have you heard of Bodyrock? Mostly, it's a website that has a lot of high intensity kick your butt workouts. At least, they kick mine. But sometimes they post awesome (and healthy) recipes. These portobello pizzas were wonderful! I love healthy foods that tastes like your favorite non-healthy treats!

1 T. olive oil
1 onion, diced
1 bell pepper, diced
4 cloves garlic, minced

4 tomatoes, diced
1 t. basil
1 t. parsley
1/4 t. red pepper flakes
4 portobello mushrooms
Parmesan cheese

1. Preheat oven to 400 degrees.
2. Saute onion & bell pepper in oil until tender.
3. Add garlic & cook until fragrant. Stir in tomatoes, basil, parsley & pepper flakes. Cook until just heated through (you don't want mushy tomatoes).
4. Clean your mushrooms & take out the stem. Place them bottom side up on a cookie sheet and fill each mushroom with the tomato mixture.
5. Sprinkle with parmesan cheese and bake for 12 minutes.

Thursday, May 17, 2012

Vegan Enchiladas

I have a new favorite food blog. It's called Oh She Glows. A wonderful source for yummy vegan recipes. These enchiladas were only slightly adapted (which is huge for me people) from her original recipe. I've also included my favorite recipe for enchilada sauce (it would make a tire taste good!). Top it with my Light Guacamole (substitute soy yogurt for regular to make it vegan), and I'm telling you, you will not miss the meat or cheese!

1 T. olive oil
1 onion, diced
4 cloves garlic, minced
1/2 t. salt
1/4 t. black pepper
1/2 t. garlic powder
3 T. chili powder
1 T. cumin
1 T. agave
1 (15 oz) can tomato sauce
1 c. water

1 bell pepper, diced
2 cans black beans, drained & rinsed
1 sweet potato, par boiled, peeled and diced
1 zucchini, diced
2 handfuls of spinach, chopped
3 handfuls of cherry tomatoes, halved
Juice of 1 lime
3 green onions, chopped (for garnish)

1. Make the enchilada sauce first. Saute onion in olive oil until tender. Add garlic & spices and cook for 30 seconds. Add remaining ingredients and simmer for 5 minutes.
2. Remove 1/2 c. of sauce to top enchiladas with.
3. Add bell pepper & beans. Cook for 3-4 minutes.
4. Next add sweet potato & zucchini. Cook for 3-4 more minutes.
5. Lastly, add spinach & cherry tomatoes. Cook for a minute more. Turn off heat & add lime juice.
6. Preheat oven to 350 degrees.
7. Grease a large casserole dish and start assembling your enchiladas. Place a little less than 1 cup of filling into each tortilla, roll & place seam side down. Pour reserved sauce on top and bake, covered with foil, for 20 minutes.
 8. Top with guacamole & green onion. Serve with lettuce, tomato, salsa & cilantro.

Wednesday, May 16, 2012

Easy Vegan Pancakes

I watched Forks Over Knives this week, and it seriously has me considering going vegan. Over the past year, I've changed a lot about what my family eats. We eat little to no meat, as many organic products as I can find, and we seldom eat out. The change has been a slow one, and if you would have asked me last year if I could go vegetarian, I would have said no! So how is it that I can easily see myself becoming vegan now? If you've seen the movie, you'll understand. And if you haven't seen the movie, you should. I really do believe that there is a strong correlation between our diet and our ability to avoid major illnesses (heart disease, diabetes, cancer, etc.). I want my family to live long, healthy lives. My husband had cancer when we were engaged, and currently has elevated cholesterol & blood pressure (even with the healthier diet he's adopted). So at least for us, I think this is really the next step in becoming as healthy as we can.

I've had a hard time finding easy vegan breakfast recipes. By easy I mean, containing ingredients that I already have and don't have to search in the far depths of the health food store to find. These pancakes, that I've adapted from Kirsten's Kitchen, are just as tasty and fluffy as our favorite non-vegan pancakes. Definitely an easy switch to make. I used a combination of flours and substituted almond milk for rice milk (in my opinion, rice milk makes for weird/soggy pancakes), and used agave instead of sugar. I love to mix in fresh fruit (bananas, blueberries, or blackberries are our fav) and serve with pure maple syrup.

2 1/2 c. flour (whole wheat, oat, all-purpose, whatever you want!)
2 t. baking powder
1/2 t. baking soda
2 T. agave
Pinch of salt
2 c. almond milk
2 T. coconut oil (sunflower or grapeseed work great too)
2 t. apple cider vinegar

1. In a large bowl combine almond milk, oil, vinegar, agave & salt. Whisk to combine.
2. Add the flour, baking powder & baking soda. Whisk until just combined.
3. Spray a hot griddle or pan and cook on medium heat until golden brown.

Tuesday, May 15, 2012

Quick Tofu Veggie Stir Fry

1/3 c. peanut sauce
1/3 c. teriyaki sauce
1 inch ginger, peeled & grated
4 cloves garlic, minced
1 T. lemongrass, minced
1 T. green curry paste
1 carton of extra firm tofu, cubed
Veggies (I used the following)
Bell Pepper
Green onion

1. Wash & chop all your veggies before you start. It goes fast!
2. Combine the ingredients for the sauce: peanut sauce, teriyaki sauce, ginger, garlic, lemongrass & curry.
3. In a large pan on wok, stir fry the veggies in the order listed. That way you don't end up with overcooked or under-cooked vegetables.
4. Add the tofu & sauce toward the end (with the zucchini). Gently mix in & cover with a lid for a minute or two (to ensure the tofu gets heated all the way through).
5. Serve with brown rice or by itself!

Tuesday, May 8, 2012

Wild Rice Stuffed Zucchini Boats

My wonderful sister shared this recipe with me last month while I was at her house. It's the only way my husband likes zucchini. It's so good, I could eat it alone for dinner!

4 medium zucchini
1-2 c. cooked wild rice (depends on how much you stuff)
4 slices white cheese (I like Havarti best)
3 T. parmesan cheese

1. Preheat oven to broil on HIGH.
2. Cut off the ends of the zucchini and slice in half lengthwise. Place cut side down on a large plate/dish and microwave for 5 minutes (until just barely tender but not too cooked).
3. Remove seeds to make "boats." Stuff with wild rice then top with slices of cheese (I use half a slice of cheese for each boat).
4. Sprinkle with parmesan and broil until cheese is melted.

Perfect Wild Rice

Do you ever struggle with cooking wild rice? I do. Especially the brand I get at Costco. Every time I make it, it either turns out too soggy or half-way cooked. What's the deal?? This is very frustrating, especially for an Asian! My sister has also experienced the same problem, and the same frustration. After years (literally years) of experimenting, she came up with the PERFECT wild rice! I made it last night, and it really does turn out beautifully. Here's your wild rice solution so give it a go, and try the stuffed zucchini boats I'm posting next!

1 1/2 c. wild rice blend
3 c. boiling water
2 T. butter
1 T. chicken base or 1/2 t. salt

1. Preheat oven to 375 degrees.
2. Combine all ingredients. Give it a little stir to melt butter and incorporate chicken base.
3. Cover tight (this is important!) with aluminum foil. Bake for 75 minutes.

**Do NOT take off the foil to check or open the oven to check. Just trust me**

Friday, May 4, 2012

Green Citrus Razzle Dazzle

The hubby and I just got done doing a 3-day cleanse. We had the stomach flu last week (sorry, TMI I know!) and just weren't feeling 100%. Fruits and veggies only for 3 days, including a lot of juicing. By the end we felt so good, I seriously think we should eat like this all the time! If you've never tried it, you should. You'll be glad you did!

I found this beauty on Pinterest. Seriously, what did we do before Pinterest? My kiddos loved it so much, we had it twice in one day! It's pretty thick so you may want to add more juice.

1-2 c. juice (pom, acai, mango, whatever as long as it's 100% juice!)
2 giant handfuls of spinach
1 handful of baby carrots
2 oranges
1-2 bananas (depending on size)
1 c. frozen raspberries
Ice (optional)

Blend it all up & thank me later!

3 Ingredient Banana Pancakes

My SIL introduced me to this great health/fitness blogger. She is a fitness instructor and health fanatic. And she posts some awesome recipes. I love these simple, easy pancakes. They are so good you don't even need syrup!

1 banana
2 T. almond butter
1 egg

1. Blend all ingredients and cook on a hot griddle.

Green Protein Smoothie

You know that I love my protein shakes for breakfast, especially in the summer months. They are a great way to get lots of fresh produce and protein in to start your day off right. Plus, they really help me recover after a tough workout (like the 5 am spin class I went to this morning!). I love to add fruits AND veggies, but my family doesn't always love how veggie-ish they taste sometimes. The combo of banana & pineapple hides the massive amounts of spinach so well, you really don't even know it's in there. Well, besides the fact that it's green.

1 scoop vanilla whey protein
1 small box (11 oz) coconut water
1/2 small frozen banana
1 giant handful of spinach
1 c. fresh pineapple

**This makes one serving**

Grilled Veggie Hummus Wraps

I made this for lunch today. Yummy, yummy in my tummy! Definitely going to be a staple recipe around here! And one wrap is under 200 calories. Tell me your lunch was better...

Low Carb Tortillas (I like La Tortilla Factory's Smart & Delicious)
Red Onion
Red Bell Pepper
Hummus (whatever kind floats your boat, my fav is spicy)
Feta Cheese

1. Coat your vegetables in a little olive oil and cook on the grill.
2. Assemble your wraps! First, spread hummus on the tortilla. Then place veggies and a sprinkle of cheese. Roll up and enjoy!

Thursday, May 3, 2012

Indian Butternut Cauliflower Soup

I adapted this recipe for this delicious soup. It's my kind of butternut squash soup, savory & not too sweet. And the garam masala gives it an Indian flair. So good I ate two bowls!

1 large head cauliflower, washed & cut into florets
2 T. olive oil
1 onion, diced
4 cloves garlic, minced
1 small butternut squash, peeled & diced
2 small sweet potatoes, peeled & diced
6 c. water or stock (using stock gives it a heartier flavor)
1 t. garam masala
Salt & Pepper

1. Preheat your oven to 400 degrees.
2. Place the cauliflower on the cookie sheet. Drizzle with 1 T. olive oil and season with salt & pepper and a pinch of garam masala. Bake for 20-30 minutes until tender.
3. Meanwhile, in a large pot, saute the onion in the remaining oil until tender. Add garlic & cook 1 minute more.
4. Add squash, sweet potato, liquid & garam masala. Bring to a boil, then simmer until veggies are tender (about 20 min.)
5. Blend the soup until smooth. Chop the cauliflower into smaller pieces and stir into the soup. Season with salt & pepper to taste.

Thursday, April 19, 2012

Apple Puffs with Fresh Cream & Caramel Sauce

I made these for book club tonight. They taste like tiny little apple pies, but are so much easier & faster to make! And a bonus...they look fancy schmancy too.

1 T. butter
1 large apple, peeled & diced
3 T. packed brown sugar
1/2 t. cinnamon
pinch of salt
1 defrosted sheet of puff pastry
flour {for rolling}

Egg Wash:
1 egg
1 T. milk
2 t. sugar

Whipped Cream:
3/4 cup whipping cream
3 T. sugar
1/2 t. vanilla extract
1/2 cup caramel sauce, warmed
1. Preheat oven to 400 degrees.
2. In a sauce pan, melt butter over medium heat. Add the diced apple, cinnamon, brown sugar & salt and cook for 6-7 minutes until the apple is tender.
3. Meanwhile, spread some flour on your work surface and roll the puff pastry into a 10-inch square. Cut this square into four smaller squares.
4. Divide the apple mixture evenly among the squares. Pinch opposite corners closed and crimp all edges between two forks.
5. Brush with egg wash and sprinkle with sugar. Bake for 15 minutes until golden brown.
6. While the apple puffs are baking, combine ingredients for whipped cream in a mixer and beat until stiff.
7. Serve while still warm with a dollop of cream & a drizzle of caramel. YUM!

Tuesday, April 17, 2012

Easy Basmati Rice

1 c. basmati rice
2 c. water
1/2 t. curry powder
1/4 t. tumeric

1. Place all ingredients in a rice cooker, or medium-sized pot if cooking on the stove top.
2. Season with salt to taste after rice has cooked.

Naan (Indian Flatbread)

Of all the recipes I tried that night, this one is the winner thanks to All It's a perfect bread to sop up all that yummy sauce from the chicken and lentils! This was the one thing my kids liked, probably because it tastes like a cross between a pita and garlic bread.

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 3 - 4 1/2 cups bread flour
  • 1 t. granulated garlic
  • 2 teaspoons minced garlic
  • 1/4 cup butter, melted
  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough, and knead in granulated garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  3. During the second rising, preheat griddle to medium-high heat.
  4. Combine melted butter with minced garlic. You will brush this onto the naan as it cooks.
  5. Roll one ball of dough out into a thin circle. Place dough on lightly oiled griddle, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.

Masoor Daal

1 T. butter
1/2 small onion, diced
1 c. lentils
1 inch ginger, grated
1/2 t. tumeric
1/2 t. cayenne
1 t. cumin
1 t. salt
Juice of 1/2 lemon
1/4 c. cilantro

1. Saute onion in butter until tender.
2. Add lentils and cover with water.
3. Add tumeric, cayenne, cumin & salt and bring to a boil. Simmer and cook until lentils are tender (you may have to add more water).
3. Stir in cilantro and lemon juice.

Chicken Tikka Masala

I was in the mood for Indian food a couple weeks ago so I decided to give it a go. Too bad my kids didn't like any of it. On the other hand, the hubby and I were pleasantly surprised at my first-attempts at Indian. I took this recipe and added some more spice (you know I like it spicy).

  • 1 T. butter
  • 1 small onion, minced
  • 1 T. fresh ginger, grated
  • 3 cloves garlic, crushed
  • 1 can crushed tomatoes
  • 4 oz fat free Greek yogurt
  • 1/2 cup fat-free half & half
  • 1 T. cumin
  • 2 T. garam masala
  • 1 t. turmeric
  • 1 t. chili powder
  • 1 t. cayenne
  • salt to taste
  • 2 boneless chicken breasts, cut into bite sized pieces
  • 4 tbsp fresh cilantro
1. Saute the onions in butter until golden.

2. Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute.
3. Add cumin, garam masala, turmeric, chili powder, cayenne, and salt; mix well until fragrant, about 2 minutes.

4. Stir in tomatoes, yogurt, half & half, and chicken and simmer for 15 minutes or until cooked through. Add a generous amount of chopped cilantro and serve

Tuesday, March 27, 2012

Light Guacamole

I adapted this recipe a little from America's Test Kitchen. Substituted some things, and took some ingredients out I didn't care for. Nobody could tell it wasn't completely made from avocados! Now that is a successful healthy alternative...when nobody realizes it's healthy! Kind of like my Light Scalloped Potatoes that my father-in-law swears has TONS of butter & cream. The best part is, it doesn't turn brown. So you can make it ahead of time, or make plenty so you have leftovers!

2 c. frozen lima beans
3 small avocados
3 T. lime juice
2 T. plain Greek yogurt
1/2 t. salt
1/2 t. granulated garlic
2 green onions, chopped
1 small tomato, diced
2 T. fresh cilantro, chopped

1. In a microwave safe bowl, place the lima beans & enough water to barely cover them. Cover with plastic wrap & cook on HIGH for 12 minutes.
2. Meanwhile, in a food processor, add one avocado, lime juice, yogurt, salt & garlic.
3. When the lima beans are done, drain them & add to the food processor. Process for 1-2 minutes, until smooth.
4. In a medium bowl, roughly mash the other two avocados. Add the bean mixture, green onions, tomato & cilantro and mix together.

Blueberry Coconut Pecan Cookies

I found this recipe on this blog via Pinterest (of course). I think they are my favorite "healthy" cookie to date. Absolutely delicious! And they look good too (not all "healthy" cookies look appetizing. Trust me, I know from experience!) My kids didn't even want to let me get this babies in the oven!

1 1/2 c. rolled oats
1 c. unsweetened coconut flakes
1 T. ground flaxseed
1/2 t. salt
3/4 c. chopped pecans
1/2 c. dried blueberries
3 bananas, mashed
1/4 c. warm coconut oil
1 T. agave
1 t. vanilla

1. Preheat oven to 350 degrees.
2. In a large bowl, mash up your bananas. Add the coconut oil, agave, vanilla, salt & flaxseed.
3. Stir in the oats, coconut, pecans & blueberries.
4. Press a couple spoonfuls into a round cookie cutter (or biscuit cutter in my case).
5. Bake for 25 minutes, or until golden.

Black Bean Tortilla Soup

The ingredient list is long, but it uses a lot of canned items (which to me is perfect for the winter months), and things that I always have in my pantry. This is a big hit at my house every time I make it. My kids love anything Tex Mex, especially if it has corn & beans! The best part is it's ready in about 20 minutes, start to finish! Serve it up with tortilla chips, shredded cheese, sour cream, get the picture.

1 T. canola oil
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 (15 oz) can tomato sauce
1/4 c. sugar
4 T. chili powder
2 T. cumin
1 T. coriander
4 c. vegetable broth
2 c. salsa
2 (15 oz) cans black beans, drained & rinsed
2 (15 oz) cans black eyed peas, drained & rinsed
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chiles
3 c. frozen corn
4 T. butter
1/4 c. flour
1 c. heavy cream
1/4 c. fresh cilantro, chopped
1 bunch green onions, sliced

1. Saute onion & bell pepper in oil until tender.
2. Add garlic, cumin, chili powder, coriander. Cook until fragrant (less than a minute).
3. Add tomato sauce, sugar, broth, salsa, beans, tomatoes, chiles, and corn. Simmer for 10 minutes.
4. In a separate small pot, make a rue from the butter and flour. Add this to your soup & bring to a boil to thicken.
5. Turn off heat and add cream, cilantro & green onions.

Tuesday, March 13, 2012

Easy Garlic Chicken

I was a tiny bit disappointed by this recipe. Not because it wasn't good, but because I had heard rave reviews about it. It was supposed to be fantastic, amazing, blow-your-socks-off good. Don't get me wrong, it was tasty, but not as amazing as I expected. Still, it was fast & easy, so I'm sure I'll make it again.

4 chicken breasts
4-6 cloves garlic, minced
1/2 onion, minced
4 T. brown sugar
2 T. olive oil
1 T. butter
Salt & Pepper

1. Preheat oven to 500 degrees.
2. In a small sauce pot, cook onion & garlic in olive oil over low until tender & sweet.
3. Stir in brown sugar & butter. Season with salt & pepper to taste.
4. Pour mixture over chicken and bake for 20-30 minutes (depending on the thickness of the chicken).

Monday, March 12, 2012

Vegan Breakfast Cookie

I realize I'm a little obsessed with cookies right now. This year I've been trying really hard to eat really well/healthy. I guess my sweet tooth is starting to kick in. This recipe has no dairy, no eggs, no fat & no gluten. I could eat this batter raw for breakfast. Seriously.

2 ripe bananas, mashed
1 1/2 c. oats
1 c. unsweetened applesauce
1 t. cinnamon
Handful of unsweetened, dried cranberries
Handful of chopped walnuts

1. Preheat oven to 350 degrees.
2. Mix all of the ingredients together.
3. Drop by spoonful onto a cookie sheet.
4. Bake for 30-35 minutes.

**Makes 8 large cookies**

Sunday, March 11, 2012

Terrific Turkey Chili

1 lb. ground turkey
2 onions, diced
2 bell peppers, diced
1 head garlic, minced
2 (16 oz) cans diced tomatoes
1 (6 oz) can tomato paste
1 (14 oz) can tomato sauce
1 (4 oz) can chopped green chilies
3 (16 oz) cans kidney beans, drained & rinsed
3 c. chicken stock
1 T. dried parsley
1 T. cumin
3 T. chili powder
1 T. dried oregano
2 T. brown sugar
Salt & Pepper

1. Brown turkey in a large dutch oven. Add onion & bell pepper and cook until tender
2. Add garlic, parsley, cumin, chili powder, oregano, brown sugar. Cook one minute.
3. Add all canned ingredients, and stock. Bring to a boil and simmer for 20 minutes.
4. Season with salt & pepper to taste.

Pure Protein Pancakes

I stumbled across this recipe during a bout of insomnia last night. Just a little note, this recipe only makes 2 pancakes, so multiply according to how much you need. Mix up the ingredients and cook on a hot griddle. We ate them without any syrup, just some fresh strawberries. Yummy & healthy!

1/4 c. egg white
1 scoop vanilla whey protein
2 T. skim milk
1 t. cinnamon
1 T. ground flax seed
1/2 banana, mashed
Handful of blueberries

Saturday, March 10, 2012

Healthy Peanut Butter Banana Oatmeal Cookies

I just made this recipe this morning. No eggs, no sugar, no butter. I don't think it even needs the chocolate chips (next time I'll substitute nuts instead). The fam loved them!

3 ripe bananas
1 c. all-natural peanut butter
1 t. vanilla
4 T. maple syrup
2 c. oats
1/2 c. whole wheat flour
1 t. salt
1 t. baking powder
1 c. chocolate chips (or nuts)

1. Preheat oven to 350 degrees.
2.Mash bananas. Mix together with pb, vanilla and maple syrup.
3. Combine dry ingredients & add them to the banana mixture.
4. Stir in chocolate chips. Drop by spoonful onto cookie sheets.
5. Bake for 15 minutes.

**Makes 2 dozen cookies**

Tuesday, February 28, 2012

Lasagna Soup

I've been eyeing this recipe for a long time now. It was the perfect soup for a cold winter day. I didn't have any fresh basil so I put in a couple frozen pesto cubes (which I always put in my red sauces anyway). Delish!

1 1/2 lbs. Italian sausage
3 c. diced onion
1 bell pepper, diced
4 cloves garlic, minced
2 t. dried oregano
1/2 t. red pepper flakes
1 can tomato paste
2 cans diced tomatoes
6 c. chicken stock
2 bay leaves
8 oz. pasta (elbow, rotini, anything smallish)
1/2 c. fresh basil (or a spoonful of pesto)
Pinch of black pepper

Cheesy yum:
1 c. ricotta cheese
1/2 c. parmesan cheese
Pinch of black pepper

1. In a large pot, brown sausage. Then add onions & bell pepper and cook until tender.
2. Add garlic, oregano, red pepper, tomato paste, pepper, diced tomatoes, stock & bay leaves. Bring to a boil then simmer for 20 minutes.
3. Add the basil & pasta and cook until pasta is al dente (check the package for cooking time).
4. While pasta is cooking, mix together the cheesy yum. Add a dollop at the bottom of each bowl. Ladle with hot soup and stir to combine.

Monday, February 27, 2012

(Better than PF Chang's) Lettuce Wraps

I don't know about you, but I'm not a huge fan of PF Chang's. Every time I go they are super slow, and the food is not that good. It's either too salty or too flavorless. But that's my opinion. I know lots of people that love that place. To each his own I guess. Regardless of your stance, this knock-off from Iowa Girl Eats is fabulous.

1 lb. ground turkey or chicken
1/2 large onion, chopped
1 bell pepper, chopped
8 oz. mushrooms, cleaned & chopped
2 large cloves garlic, minced
1 inch of fresh ginger, peeled & grated
1 T. sesame oil
1/4 c. soy sauce
1 T. water
1 T. peanut butter
1 T. honey or agave
2 T. rice vinegar
1 T. chili garlic sauce
Pinch of black pepper
1 bunch green onions
1 can sliced water chestnuts, drained & chopped
1/4 c. peanuts, chopped
Lettuce for wrapping

1. In a large skillet cook the chicken/turkey until nearly done.
2. Add the onion & bell pepper. Cook for 3-4 minutes.
3. Add the mushroom and garlic. Cook for an additional 2 minutes.
4. Meanwhile, combine the sesame oil, soy sauce, water, pb, honey, vinegar, chili sauce & pepper. Microwave for 30 seconds & stir until smooth. Add to the skillet and cook for 1-2 minutes.
5. Stur in the green onion and water chestnuts and cook for 1 minute until heated through.
6. Top with chopped peanuts & serve with cold lettuce leaves.