zucchini, artichoke & tomato salad.

This is a great salad that is filling and light.
Ingredients:
1 zucchini
handful of cherry tomatoes
artichoke hearts {canned or in a jar, rinsed of all liquid from container with water}
spinach
2-3 gloves of garlic
2 avocados
ground flax seed

Instructions:
Dice zucchini, cherry tomatoes, artichoke hearts, spinach and avocado.  I prefer them chopped about the same size.  I use a garlic press to mince the garlic, you can also finely chop it. Mix together in a bowl.  Add ground flax seed {flax seed can only be digested if it is ground} I add about 2 large spoonfuls.
Enjoy!
You can prepare this ahead of time and put it in the fridge.  It’s a great lunch salad or side dish for you omnivores.  It would also be great on a chicken or turkey wrap/sandwich if you so choose.

Be well,

B

Spaghetti Squash

 

I have a new love.  It is spaghetti squash.  Yup, you read that right.

It has a great consistency that is a little more tender than a noodle, a great taste, and is gluten free.

It is de-lic-ous and ridiculously easier to make than it was good to eat.

Preheat oven to about 375 degrees

Recipe:

Slice off the ends of spaghettis squash.

Halve the squash.

Scoop out the seeds and discard.

Place the spaghetti squash on a cookie sheet skin side down, so the hollow part you just scooped is open.

Sprinkle a little olive oil or coconut oil on top. 

Place in oven and bake about 30-45 mins depending on how big it is.  I waited until I could smell the squash and it was tender on the inside.

Remove from oven and scrape at the squash with a fork, it will come apart stringy and look like spaghetti {thus the name ;) }

Add some pasta sauce {I use whole foods brand marinara} and a sprinkling of nutritional yeast if you like and enjoy.  It’s delicious and kid approved.

    

I also also sautéed asparagus with fresh garlic on a pan sprayed with organic olive oil non stick spray.

 

Here is to a new style to a comfort food, and a sure staple for myself and M.

Be well,
B

Eggplant Parmesan {vegan style}

Eggplant has become a staple in this vegan house.  Both M and I have discovered a love for squash and eggplant. 

{among the other foods we love include hummus, sweet potatoes, and vegan dahl balls}

A vegan twist that I have put on eggplant parmesan, {you could also substitute for a chicken parmesan} has quickly become a weekly meal for M and I with whole wheat pasta.  {I am interested in trying pasta made from quinoa next}  Since chicken and parmesan cheeses are not a vegan option I use eggplant {all of it} with some delicious substitutes.



I place it on a cookie sheet sprayed with organic olive oil. I then spray the tops of the eggplants with the organic olive oil.  Next I sprinkle nutritional yeast {which is a nutty/cheesy topping to use instead of parmesan cheese.  It is loaded with nutritional value and has a high amount of B12 which as a vegan I need to supplement and it tastes great!}  After that I sprinkle some garlic powder and dried oregano on top of the eggplant with the nutritional yeast.  Back for approx 15 to 20 mins at 350 degrees, depending on how think the slices of eggplant are done (tender and warm).

Prepare the pasta you prefer and if you are vegan make sure that the sauce does not have cheese or any milk products {casein and whey proteins included}. 

Plate the pasta with sauce and add the eggplant on top with a little more tomato sauce on top.
It is so delicious!  For more nutrition I also puree spinach and add it to my pasta sauce.
{puree-ing ensures that M eats it.  She is not a fan of the texture of cooked spinach, but pureed in tomato sauce is a hit!}

Let me know if you try it!

Be well,

B

Mulligatawny soup...a version of it...

 

Hello!  I recently think that I got this recipe down to a good mix for myself. 

 I got the original recipe here called Detox Mulligatawny soup from Karina at Gluten Free Goddess, but I have made some variations....

 

This is a sweet, spicy, tangy, and overall amazing soup.  One of my favorites, especially in the cold weather!

 

 



 

Please note that I do not measure, especially for spices, I'm a big "eyeball-er" and use whatever I have in the kitchen.  So don't fret if its not exact, use what you have.

Ingredients:
1 small/med head of cauliflower (chopped)
1 box organic Vegetable stock
1 onion, preferably sweet can use red, chopped.
4-5 tsp of grated garlic
about 3/4 to 1 cup chopped carrots
1 sweet potato peeled and diced
1 butternut squash peeled and diced
2 to 4 apples peeled and cored
Turmeric (amazing detox seasoning)
Cayenne Pepper
Cinnamon
2-3 tbsp fresh ginger
12 oz vanilla coconut yogurt
Coconut Oil (maybe 2 tbsp..enough to coat the onions)

Directions:
On stove top heat coconut oil over medium heat.  Add onions to oil to caramelize (starts turning brown...not from burning!)  Add turmeric, garlic, and cayenne pepper (only add a little as it sits for a while and gets spicy! and I'm speaking from experience ;o).  You an add a little stock if your pot is getting a little dry.  When onions start to brown add garlic in and carrots.  Add the rest of vegetable stock in.  Add cauliflower, butternut squash, and sweet potato.  Add apples last, they take the least amount of time to cook.  I keep the soup on a simmer with a lid over it.  If you feel like a lot of your broth is evaporating add some water, or apple cider if you are so inclined...(I prefer the apple cider).

I like my soup as a puree, so when all the veggies are cooked through I move the pot to another burner (that is off) and use an Immersion blender to mix the soup until it is smooth.  If you don't have an immersion blender wait until the soup cools a mix in a blender. 

Once you have to consistency you would like move the soup back in the pot if necessary and over a low heated burner.  Add vanilla coconut yogurt (made from coconut milk, not cow's milk).  Most mulligatawny soups call for coconut milk, but I did not have it the first time I made it and substituted the vanilla coconut yogurt for it.  I tried the coconut milk as well, but prefer the vanilla coconut yogurt.  If you feel this is too rich for you try the coconut milk, about two cups (14-16oz).  Add cinnamon.  I love cinnamon and add a lot.  It's your preference.

Let simmer for 15-20 minutes over low heat.


I also make some home-made croutons by cubing bread that I have put in the freezer for croutons and bread crumbs before it goes bad.  I saute the bread in some coconut oil in a frying pan on med-hi heat.

Sprinkle croutons on top and enjoy!

winner, winner, chickenless dinner

 

While paroozing online I found a recipe for meat-less taco's made with season walnuts as meat, plus the rest of your standard taco fixings.  I have never been a sour cream fan, so I don't add that, however you can make a cashew version. 

 

That is what I had envisioned for dinner tonight, but I ended up making pasta.

Whole wheat, with pesto sauce, baby spinach (fresh), with fresh tomatoes diced in.  A little extra basil and garlic, it was de-lic-ous.  :o) Some walnuts added in would have been great, but I'm a little leery on giving M walnuts and was hungry, so we passed on the walnuts for tonight.

 

We are big fans of whole-wheat pasta in this house. 

 M can eat it by herself and its filling, and has fiber.  Sadly, I have a difficult time feeding her dark greens.  She will eat the organic push packs that I buy for her mixed with fruit, but, lets face it friends, those packs cost some serious $$$.

So I am on a mission to find a yummy way to incorporate spinach and hopefully kale into her diet.

 

I personally drink a home made green drink (will post a separate blog with recipe on this at a later time) that I find delicious, however, M doesn't love it.  She also had tried my salads on several occasions, with no success in her toddler taste department. 

 

{roundabout to my original point}

 

I will be puree-ing spinach into my pesto pasta to see if M will eat it that way. 

Score one for hiding veggies in your child's food. 

 

{although spaghetti and squash is her favorite meal, that and veggie burgers.  win.}

 

 

What do you do to get your toddler to eat veggies? Or how do you make meals you like with veggies you normally wouldn't eat?

 

 

yum.

So I have not been so motivated to cook in light of things going on. {read divorce} With the nice weather that has been around recently I have been inspired to cook again.  

Recently I have made hummus and tabouli.  

so. good.

I also made a moroccan carrot salad.  it is the perfect salad for summertime when you don’t want to cook. 

you simply get 1lb carrots.  if you are feeling super lazy buy the carrots already shredded.

add a decent amount of cilantro I prefer fresh, 1 tbsp cumin, 1/2 tbsp cayenne pepper {be careful, this is spicy}  1/4 cup olive oil, and a 3 tbsp little lemon juice.

mix together.

voila. moroccan carrot salad.

super refreshing and easy.