Veggie Burgers with No SOY!

Veggie Burgers

Ingredients:
1 can black beans
1/3 cup onion (coarsely chopped)
1 garlic clove (minced)
1 egg (I used http://www.ener-g.com/egg-replacer.html)
2 Tbs BBQ sauce 

(I used 1 Tbs ketchup, 1/2 molasses 1/2 tomato paste because most BBQ sauces are too spicy for the kids)
1 tbsp Worcestershire sauce
1 tsp canola oil
1/2 tsp salt
1/2 tsp pepper (freshly ground)
1/3 cup gf flour
1/2 cup gf breadcrumbs (I used leftover crust from Udi's)
1/4 cup nutritional yeast
6 Udi's buns (rolls)

Preparation Steps:
Drain and rinse beans with cold water.
Drain again and pat dry with paper towels.
Add beans, onions, garlic, egg substitute, barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor or blender
Pulse until beans are the size of peas.
Place pulsed mixture into a large bowl.
Add flour and stir until evenly mixed.
Add bread crumbs and mix well.
Add nutritional yeast and mix well, it will be thick and sticky
Divide mixture into six portions.
Flour your hands and shape into 1/2-inch thick burgers

The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
I used my grill pan and cooked them over med-high heat about 3-4 minutes each side

(Oil your grill and preheat grill to medium-high. Place burgers on grill. Barbecue with lid down until hot, turning once, for 8 to 10 minutes.)

Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
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They were kid and husband tested. Eric came in the kitchen and asked what I was making and was skeptical, since I have flopped too many times with veggie burger. However, he gave me the thumbs up to make them again. I plan on making a large batch, stack them layered with wax paper and freezing them.
I am so excited
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The original recipe
http://www.yummly.com/recipe/Easy-Veggie-Burgers-Recipezaar?utm_source=sendgrid&utm_medium=email&utm_campaign=website

Cool Nutty Noodles

Oh how I love new recipes and making old ones better. I was in a bit of a rut with new recipe ideas. I have been over at Happy Herbivore for some inspiration. I am sometimes a little nervous about certain ingredients but her recipe of Cool Noodles added a new twist to my Nutty noodles!


*inspired by Happy Herbivore and my Nutty noodle recipe
16 oz corn spaghetti
3/4-1c peanut butter or sunflower butter (I tried almond butter and it was ok but not great)
1/4 c rice milk
2-3 Tb gf soy sauce or Bragg's amino acid
2 limes juiced
1/2 english cucumber peeled, julienne cut 2" long
handful of Trader Joe's shredded carrots
2 green onions julienne cut
handful of cilantro coarsely chopped
red pepper flakes (optional)

Cook pasta accordingly to directions, drain and set aside.
In small saute pan, whisk peanut butter, milk, and soy sauce over med/low heat, until creamy.
In a large bowl toss noodles, sauce and lime juice together. Make sure to coat the noodles. (This ensures them to not dry out in the refridgerator) Toss in carrots, cucumber and green onions.
Garnish with cilantro and little red pepper flakes if you like a little heat!

This recipe is great warm or cold
Enjoy!

Butternut Squash Soup

I have wanted to try making this soup for a while now. 

The restaurant I used to work at had a butternut squash bisque and I loved it.

(Of course it had tons of cream and a bacon wrapped sea scallop, oh well.)

I knew I could make a soup comparable to the restaurants and way more healthy too.

Success!

I was so excited, it tastes just like the bisque that I remember minus all the bad stuff.

Butternut Squash Soup
2 Tb Earth best butter
2 large butternut squash
2 medium onions
1 shallot
water
salt and pepper
1/2 tsp nutmeg
1/2 c cashews

Directions:
In a large stockpot  melt butter and add onions and shallots. Cook over medium heat for 2-3 minutes.
Add butternut squash and cook over low for about 30-40 minutes, stirring frequently. Cover with water and bring to a boil. Add nutmeg and dash of salt and pepper. Let simmer for 20 minutes until squash soften. Remove from heat and blend in Vitamix or blender, reserve about one cup of broth. The second batch add cashews and blend until smooth. Pour all mixtures in the stockpot and season with s & p to taste. If too thick add reserved water.

Serve with dinner rolls or corn tortillas. Perfect on a chilly day or night.
I made this for lunch and Eric walked in and said it smelled like Thanksgiving! I agree!

Enjoy

Pumpkin Raisin Cookies

I subscribe to way to many other blogs in my Google reader and my email. Every once in a while a real gem comes through and today I hit the jackpot! Kitchen Stewardship always has great posts about healthy food and healthy living and today was no different. She wrote about pumpkin cookies. Now I am not a huge pumpkin fan. I think since my brother's favorite dessert was pumpkin pie and for his birthday (Christmas Eve) we would always have pumpkin pie instead of cake, I guess I just got burnt out on all the extra pumpkin pie and such. Don't get me wrong I love the pumpkin ravioli's from my last job but because they were savory not sweet. Something about the texture or maybe too much spice or something I just turned me off. But I know the kids like pumpkin and so after it finally getting a little cold here on the Central Coast, around 75 degrees, I thought I would actually turn on my big oven for the first time since February.
I made banana bread muffins and these little beauties

Yummy yum is all I can say but my mouth is full with one so I probably should not say anything. :)
Anyways here is how I made them

Gluten Free Pumpkin Cookies
2 cups Earth Balance Butter
1 1/2 c turbinado sugar
16 oz. can pumpkin
2 Tb Cornstarch and 4 Tb warm water mixture (2 eggs substitute)
2 tsp vanilla
4 cups Gluten free flour mix
1 1/2 tsp Xanthan gum
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp nutmeg
1 tsp salt
2 cups raisins

Directions:
Cream butter and sugar. Add pumpkin, cornstarch mixture and vanilla. Sift together dry ingredients except raisins. Add to pumpkin mixture; mix well and fold in raisins.

On a greased baking sheet drop teaspoonfuls about two inches apart. Bake at 350 degrees for about 15-20 minutes.

*I initially baked them for 12-15 minutes but mine were not done all the way. So I adjusted to 15-20 minutes. I like them a little crispy on the bottom. Fool around with the time and find texture you like.
Enjoy!




Thank you Kitchen Stewardship again for such a great recipe!

School and Morning Snack-Banana Bread Muffins

Well I guess I have been busy since it has been since August for a post....opps! I have been very busy but loving every minute of it. Kira has started school at home and loves it. We started Zoo Phonics in the summer when my sister brought it over from NZ. The kids love it and I highly recommend it to anyone looking for a phonics program. It is fun and interactive for the kids, while teaching them (and me) phonics. I did not learn phonics as a kid, so it is interesting for me to learn the process. We started to read a couple little easy reading books, cat on the mat etc. Then she wanted to read more. So we read the first two pages of "The Fire Cat". She did great and loved every minute of it. She is getting some sight words and wants to learn more. I love seeing her excitement and do not want to drown it out with constant lessons and pounding it into her brain. But rather take our time and let her lead the way with the speed of learning. As long as she wants to keep reading in a session, we will.
I guess I am doing a mixture of traditional schooling but with a small part of unschooling in it too. The whole unschooling idea intrigues me. I love the idea of them studying what their interests are and as a parent you can lead the learning by certain books. I read this one blog on how the mom would put out a book on insects on the kitchen table in the morning and then the kids would go through it and it would produce the appetite for more. The kids would go outside with jars, shovels and magnifying glasses then have a day full of learning all untraditional. Anyways, I want to incorporate that type of freedom in teaching Kira and Enzo and encourage their interests to come out!

I have been baking more now that is is a little cooler...not that it ever really got hot this summer. There were a few days here and there but nothing crazy. I just realized that I do love to bake and I know why now. When I have something baking and the kids smell it and I overhear them talk to one another about it in wonder, it is so cute. In example, I was baking banana bread for our neighbor and Enzo and Kira are coloring in the living room. Enzo turns to Kira and says "Kira, do you smell that?" She replies "Yes, what do you think it is?" He replies "Something yummy!" Then they came to me and asked when it was ready and when could they eat it! It was so great that their senses were heightened and it peaked their interest! So cute! So I guess I am a baker after all.

This recipe is great, easy and quick. For some reason I thought banana bread was more labor intense than this. It is also vegan which is great, but full of flavor! I have tweaked the recipe a bit, it originally had one cup of sugar and it only needs 1/4 cup because the bananas are so ripe and sweet. I want to mess around more with it but for now this recipe is great!


Gluten Free Banana Bread Muffins
3 ripe bananas
1/4 c oil
1/4 c cane sugar
2 c GF flour
1 tsp xanthan gum
1 tsp salt
1 tsp baking soda
1 c chopped walnuts

Mash bananas and mix well with oil and sugar.
In a separate bowl sift flour, xanthan gum, salt, and baking soda.
Mix banana mixture and flour mixture.
Fold in walnuts
Using 1/4 c fill muffin tins about 3/4 full.
Yields 12 muffins

Bake at 360 degrees for about 20 minutes.
I bake them in my toaster oven for about 16-18 minutes.
My oven heats up the whole house and I not ready for that kind of heat :)

Kira does not like walnuts but Enzo does. So I split the mixture and only use 1/2 c walnuts in Enzo's and top the muffins with walnuts so I know which one is which. It just takes a second to do and then I do not have her picking apart the muffins :)

Enjoy!

Veggie Enchiladas

I made sweet potato and black bean enchiladas last week and thought I would try another recipe.

I used zucchini, carrots, red potatoes, black beans and onions.

Obviously, if you use sour cream these are not Casein free or vegan but you can use a sour cream substitute.

Veggie Enchiladas

Corn tortillas

2 carrots-sliced as big as potatoes

1 large zucchini sliced

1/2 med onion- cubed

5-6 red potatoes- large cubes

1 tsp Cumin

salt and pepper

1 cup cooked black beans

enchiladas sauce and/or

sour cream sauce- 1 part water 2 parts sour cream mixed

Directions

Bring potatoes and carrots to boil until fork tender about 5-10minutes depending on size of chunks. Meanwhile saute onions and zucchini with salt and pepper until tender. In a blender puree potatoes, carrots, zucchini, onion and black beans. Season with cumin. Warm corn tortillas on a skillet. There are two ways of doing enchiladas.

First is the prep before if you are not eating right away: in a baking pan pour enchiladas sauce or sour cream sauce and place warm corn tortillas in sauce covering on both sides one at a time. Once tortilla is saturated, spoon on about 2 Tb of potato mixture. Roll up and arrange neatly in pan. Cover with remaining sauce and cover with foil and bake at 350 for 15-20 minutes.

Second prep is for immediate enjoyment. Your potato mixture is hot and tortillas are warm so you will need to warm up your enchiladas sauce or sour cream sauce. On a large plate assemble the tortillas with the filling. Pour the sauce on top and serve.

You can add black olives, green onions, cheese or even jalpenos to top of the enchiladas.

The kids ate these up and Eric even said these tasted like a meat filling. I think the cumin is the trick. You could use any taco seasoning too.

Enjoy!

You get veggies in there and the kids have no idea, I love it!

**If you want an easier recipe use two large sweet potatoes cubed instead of the red potatoes and carrots**

Summer Recipe Week! Strawberry Shortcake

Super simple recipe and turned out so good! My girlfriend made them and they looked so good. She found the recipe here. I changed it up a bit. With the potluck we did have whipped cream on our desserts as a little treat, so as pictured it is NOT vegan but my recipe without whipped cream IS vegan.

Gluten Free Shortcake

Ingredients:
1/2 c vegan butter
1 c powder sugar
4 egg substitute: I used Ener-G Egg Substitute
1 tsp vanilla
1 c cornstarch or potatoe starch is you have a corn allergy
1 1/4 tsp baking powder

Directions

Preheat oven to 375 degrees. Grease a 12-muffin pan or use cupcake liners
In a large bowl cream butter and sugar, using electric mixer/kitchen aid.
Add the egg substitute and vanilla. Beat until light and fluffy.
In a small bowl mix the cornstarch and baking powder together and add SLOWLY to the creamed mixture.
Mix until well blended. Fill the greased muffin tins half full.
Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
Remove from the pan while still warm.
Serve topped with strawberries, and whipped cream.

Enjoy!
 

We did!
 

Summer Recipe Week! Potato Salad

 Potato Salad
Yield: 6 - 8 servings
Ingredients
2 pounds potatoes, peeled and diced (about 5 cups)
1/2 cup Vegannaise
~1/4 cup ketchup
1 tsp salt
1/4 tsp black pepper
1/2 cup chopped onion
Directions:
Place potatoes in large pot and add enough water to cover potatoes. Bring to a boil over high heat.
Cook 13 to 15 minutes or until potatoes are tender. Drain. In a large bowl combine potatoes and onions. Toss to coat with Vegannaise thoroughly. Add ketchup until a light red almost pink color. Add salt and pepper.
This recipe is simple and easy and tasty.

This weekend we are having a BBQ/Potluck for my sister and her family. I am going to make this and the Baked Beans too. I will post pictures. I am a bit behind on pictures and sewing trying to get used to my work schedule and duties at home. I will say that it has been good having company over and since it has kept me accountable to keep the house clean! :)

I have been picking up more shifts at work and I am still trying to get used to my late nights. Needless to say my early mornings have not been happening like I would like. I still have my quiet time but it is happening around 6:30. Thankfully the kids are sleeping in more and do not get up until 7:30-7:45. I usually get home around 10:30 or 11:00. It usually takes me a good 20-30 minutes to wind down from work. I like to lay down on the sofa with the pillows stacked three high and put my feet up in order for my legs to relax.

Summer Recipe Week! Lettuce Wraps and Sauces

I wish I had a deliscous picture for you to salivate over but I did not get pictures at the party.
Wah wah wah waaah

But I have the wonderful recipes!

Lettuce Wraps

Ingredients:
1 head of romaine, rinsed and dried whole leaf
1 red bell pepper finely diced
1 cucumber, peeled and finely diced
2 celery stalks finely diced
1-2 avocado mashed
Directions:
Take a lettuce leaf spoon on avocado, veggies and one, two or all three sauces. Roll up like a taco and enjoy, have napkins on hand.

Sauces

Red Bell Pepper Sauce

Ingredients:
2 red bell peppers
juice from a lemon
About 2 Tb olive oil
Mary-Ann's Garlic Salt
Mary-Ann's Seasoning Salt

Directions:
In a saute pan roast the bell peppers whole until skins are blackened. Cut into strips and place in a blender. Add salts, lemon juice and start blender on low and move to medium. Slowly drizzle olive oil while blending. Obtain a nice blended sauce not too thin.

Cilantro Serrano Sauce

Ingredients:

1 bunch of cilantro rinsed
1 red bell pepper chopped and seeded
2-4 serrano peppers- depends on how hot you want it.
(You can always seed the peppers or use jalapeno peppers and it won't be as spicy)
juice of a lemon
Mary-Ann's Herb Salt
Mary-Ann's Seasoning salt
about 2 Tb Olive oil

Directions:
In a blender place cilantro, lemon juice, red bell pepper, serrano peppers and salts.
Slowly bring the blender from low to medium. Add olive oil until a nice smooth creamy sauce.


Hummus

Ingredients:
2 cans of organic garbanzo beans not drained
juice of a lemon
1/2 cup of tahini
about 2 Tb olive oil
Mary-Ann's Garlic Salt
Mary-Ann's Seasoning Salt

Directions:

In order in a blender add garbonzo beans with water, lemon, salts, and then tahini. Slowly bring to medium speed and slowly drizzle olive oil. This will make a thinner sauce than most hummus. If you like a thicker hummus add only one can with water.


Add these sauces to salad, baked potatoes instead of sour cream, or as a dip for veggies.
I love these sauces and there is something for everyone!

Enjoy

Broiled Polenta and Mushroom Ragout

 I am always searching google for frugal vegatarian meals and this one popped up the other day. I love polenta and I love mushrooms, so I had to try it and I am so glad I did. I am adding this to my menu plan queue. Enzo ate three helpings and about five polenta sticks. Kira actually ate all of her mushrooms and tred the polenta. Still not crazy about polenta but ate three bites of it.

Broiled Polenta
Ingredients
6 1/2 cups cold water

1 1/2 teaspoons salt
2 cups yellow cornmeal (not stone-ground)
I sprayed the baking sheet with olive oil so it would not stick
parchment paper

Directions:
Bring 6 1/2 cups cold water with salt to boil and slowly add cornmeal in a stream in a large pot. Whisking quickly the whole time. Reduce heat to low and cook for about 20-25 minutes. Keep stirring constantly with a long-handled wooden spoon because it will bubble and can splatter causing burns. Continue until polenta begins to pull away from side of pot.

Pour polenta into baking pan covered with parchment paper, using a warm cup of water dip your wooden spoon and then spread evenly.

 Let pan cool on a rack until polenta is lukewarm about 20 minutes.

Spray olive oil on a different baking sheet and invert first baking pan onto sheet to unmold.

Preheat broiler 

Broil about 4 inches from heat until pale golden, 10-20 minutes. Check every five minutes to ensure you do not burn.  Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.

Mushroom Ragout

1 Tbs olive oil

1/2 large onion, finely chopped

3-4 packages (24-32 oz) white or cremini mushrooms, quartered

Coarse salt and ground pepper

1 tsp crushed dried rosemary

Mary-Ann's Seasoning salt

4 Tbs tomato paste

2 tsp balsamic vinegar
4 cups water

Directions

In a large skillet, heat oil over medium. Add onion and salt and pepper cooking until soft, about 5 minutes. Add mushrooms and add seasoning salt. Cover and cook until mushrooms release their juices, about 10 minutes.

Uncover pan and cook on high, stirring often, until liquid has evaporated about 5-10 minutes. Then cook mushrooms until brown, 2 to 3 minutes.

Add rosemary, tomato paste and water. Simmer until sauce has thickened, 10 to 15 minutes.

Stir in vinegar.

Serve over polenta. Enjoy.

 

Stuffed Bell Pepers and Avocado Salad

I made these a while back and forgot to post the recipe. I have since stopped buying regular red bell peppers because they are # 7 on the dirty dozen and organic bell peppers are so very expensive. I love bell peppers and would usually put them in five out of our seven dinners a week. This has been a sacrifice but I know it is good. I might try these with tomatoes instead. 

Fun Fact: Did you know that green bell peppers are unripe red peppers?

Stuffed Bell Peppers

Ingredients

2 red or green bell peppers seeded and halved

2 celery stalks chopped

1 small squash chopped

1 medium onion chopped

1 basket of mushrooms quartered

1 cup cooked brown rice

Braggs

salt and pepper

Herb Salt

Directions:

In a large skillet or grill pan over medium heat saute onions with salt and pepper until almost brown. Add mushrooms, squash and celery. Cook over medium heat until tender but still firm. Add rice and drizzle Braggs until slightly moist. Sprinkle Herb salt about 2 tsp and remove from heat. Spoon rice mixture into halved bell peppers.

Place stuffed peppers in a large skillet over medium heat. Add about a 1/4-1/2 cup of water and cover skillet. There are two ways to finish these. Keep them in the skillet until the peppers are tender. Second way is to cook for about ten minutes in the skillet and then place on a foil covered sheet pan Set the oven on Broil place in oven until rice browns and starts to crisp up a little. 

Eric and I like the rice a little crusty on top but you may like a more moist rice. Try it and find out which you like and let me know. Enjoy!

Avocado Salad

Ingredients

1 ripe avocado chopped

handful grape tomatoes halved

1 medium cucumber peeled, seeded, and thick quarter sliced

1/4 red onion sliced

1/2 lemon juiced

Garlic Salt

Directions:

Cut up all veggies and toss in a medium bowl with lemon juice and garlic salt to taste. The avocadoes are so creamy that when tossed together they create a great oil substitute in salads.

  

Serve in chilled glass dishes for guests or for fun! Enjoy

Craving Chocolate Pancakes?

I was craving chocolate or something sweet to eat for dinner, yes I said dinner. So why not chocolate pancakes? Well, at least my version of chocolate pancakes. I was googling vegan recipes and stumbled upon this Carob and Date Pancake recipe from Diet, Dessert and Dogs. I was a little leary of the chopped dates, would the kids take a bite and discover it and wonder what it was. Oh well, momma had a craving and she is going with it. I obviously had to tweak the recipe to be gluten free and a few tweaks later, ta dah I have my version.

"Chocolate" Pancakes

2 c soymilk/rice milk

2 tsp apple cider vinegar

2 eggs substitute Ener-g brand or 2 Tb Potato Starch and 1 Tb warm water mixture

1/4 c oil

2 Tb Agave syrup

2/3 c finely chopped dates

2 c Rice flour or GF Flour Mix- I use just rice flour a lot if I can't get to the store

3 Tb Sifted carob powder

1 Tb baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp Guar gum

Directions:

Mix milk, apple cider vinegar, eggs, oil , agave syruo and dates together and let sit for about two minutes. Mix all dry ingredients in a large bowl. Mix date and milk mixture into the large bowl with dry mixture. Mix well. I use a 1/4 measuring cup and pour out batter onto a skillet heated over medium heat. Cooking for about 1-2 minutes on each side.

I served with a little coconut oil and a drizzle of agave syrup. Oh yes! I found the perfect chocolate craving food. The kids loved them and said they liked them better than the "yellow" pancakes (regular pancakes). They were not too sweet and I did not even notice the dates. I will definitely make these again.

Enjoy.

Chinese No Chicken Salad

I was at a potluck and there was a chinese chicken salad with the ramen noodles. Oh, how I love me a good chinese salad. I do not know if it was the three years of working at Stix Restaurant right out of high school, they started Pick Up Stix or what but I am a sucker for sesame seeds, manadrin oranges and cabbage. It can't be that hard because it is only a few ingredients right? Right! There are a plethora of ways to make this salad but this is what I did.

Chinese No Chicken Salad

Recipe
1/2 head of cabbage chopped -I like it pretty chopped
1 green onion chopped
1/4 c almonds slivered or chopped
1/2 can of mandarin oranges

Dressing
3 Tb rice vinegar
2 Tb oil
1-2 Tb toasted sesame seeds
1 Tb sugar
pinch of brown sugar

Mix everything together but mandarin oranges in a big bowl and toss with dressing. Sprinkle oranges on top and serve
Serves 4
I have been looking for a raw starter for the nights I cook stir fry. I do not know why I did not think of this before. Cabbage is so cheap and so good for you. Eric and I ate it on Monday night and I ate the rest for lunch on Tuesday. I think I could eat this everyday for lunch. I am going to try it with agave syrup next time instead of sugar and I am going to make some rice noodles to add on top. Although it did not really need it because of the crunchy almonds.
Enjoy.
I am a leftover queen for lunch and I am thankful that my family loves them too.
What is your favorite quick easy lunch to make?

Polenta with Veggies

I was trying to think of new starches that I could incorporate in our diet. I had totally forgot about polenta. It is so easy to make a big batch and it keeps well for about a week. It is easy to reheat in the pan and you can add really any sauce to it and change it up.

I made polenta and served it with a mushroom, grape tomato, onion and eggplant sauce. I used my grill pan, did I mention that I love my grill pan? I do.

Polenta with Veggies

Polenta
2 C corn meal-I used stone ground
8 C boiling water and have a little extra just in case
salt

Bring water to a boil and slowly add the polenta, it should still be boiling. Stir continuously in the same direction for about 30 minutes on a lower heat. The more you stir the creamier the result. Be careful it will bubble and it will burn you if not in a deep pot. When the sides start to peel away from the pan it is almost ready. Salt to taste.

Veggies
1 medium onion chopped
1 basket of mushrooms
half of an eggplant
1 handful of grape tomatoes-whole
1 handful of grape tomatoes quartered
Bragg's
Mary-Ann Herb salt
Mary-Ann Seasoning salt- if you do not have this use a small pinch of nutmegwith salt and pepper.

Dry saute onions over medium high heat. Add mushrooms, try not to crowd mushrooms they brown better not crowded (Julia taught me that). Sprinkle a little seasoning salt on mushrooms. Add eggplant and saute until soft and skin it tender. Add tomatoes and braggs with two dashes of herb salt. If needed add a 1/4 of water at the end to get all of the cooked veggies off the bottom of the pan and it makes a richer sauce.

Trick-start veggies about fifteen minutes into the polenta and they should be done at the same time

Serve over polenta and enjoy

Diet and Exercise

Okay it is official, I am finally down to pre-baby weight before Kira. I can say it is official because I have maintained this weight for about a month now. Since going off all animal product mid-February, I have lost about eight pounds. I feel great. I am eating all day long yummy fruit and veggies. I do not count calories, points, fat or any of that. I eat about every two to three hours. It is easy and fun with the kids. I know what is going into my body and my family's. I spend less time in the kitchen cooking and more time with my family. I have reduced my grocery bill too!


Now with that being said, to be totally honest I have not "exercised" at all. What I mean is I have not done an actual exercise program. There are the normal day to day exercises, walking to the park, downtown and daily stuff, but no real routine. These results are all based off my diet! I felt I was pretty healthy to begin with. Also I have not completely cut out all oils either. I am slowly working on that. I cooked a whole meal without adding any oil and Eric loved it and did not even notice the difference. I am curious about salad dressings though and making a good one without oil.

Okay you are probably wondering how everyone has dealt with all of the change. It took about a week to de-program my kids from asking for things. I really tried to rely on the positive instead of what they could not have. If they asked for foods that we were not eating, I would say "Oh, look you can have a yummy banana, apple or big raisins" I would point out how delicious the food is, the colors, the tastes, the smell and how good they feel eating this way.



Yes, it is hard work! It was so hard going gluten free. It was so hard going dairy free. It was kind of hard going animal free. Was it hard work delivering an almost nine pound baby sunny side up naturally? Heck yeah, but I would not change that experience for the world! I love my kids and I want to ensure the best health possible. I know by putting in the effort I have reaped the benefits a hundred fold. Nothing is easy and there are no magic pills.


Is it hard now? No, I think it is easier now than ever. Meals are easy, menu planning is a breeze and meal time is a joy. I do not fight my kids at dinnertime. What? Really? Unheard of with preschoolers. I know what they will eat and what they will not. I make sure to have at least one thing that they love in our meals. For instance, Kira is my salad eater, so I make sure I have salad at lunch and dinner for her. Enzo will eat all of the components of the salad just not tossed together, that's easy, I make a plate of all the salad goodies and a dollop of hummus to dip. If she just eats huge salad full of spinach, avocados, tomatoes and cucumber for dinner I am fine with that. You have to remember we are eating every two to three hours, so a huge dinner is not really needed.


I know my kids are happy, healthy and thriving. I feel great. I am so appreciative that Eric is supportive and honest. If I cook something and he does not like it, he tells me and I make a note of it. I have an amazing family and I am thankful that they are who they are. I would not trade all of the allergies for anything. I am glad I was forced into some of the changes and so glad I stumbled on the other reasons for change. It was not an overnight revelation but rather a journey, a lifestyle.

Tomato Soup and Star Muffins

Star Cornbread Muffins

I got a star muffin pan forever ago and have been waiting for some good reason to use it, dur. Then I thought why not make dinner a little fun tonight and I busted it out!

My sweet boy on his fourth bowl and third star.

I looked to see if I ever posted my tomato soup recipe and did not see it, so here it is. By the way, the cookbook is still in the works. I forgot this last month was going to be Enzo and Kira's birthdays but I am making headway.

Tomato Soup

Ingredients

2 cans of diced tomatoes- 28 oz

2-3 small yams or sweet potatoes thick slices

2 carrots thick slices

1 medium shallot sliced

3 c water

1-2 tsp Mary-Ann's herb salt

1/2 c Raw Cashews

Directions:

In a large pot over medium-high heat cook shallots with 1 tsp of herb salt for about 1-2 minutes lightly browning. Then add the yams/sweet potatoes and carrots. Stirring and cooking for about 5 minutes or until lightly brown. Add tomatoes and one cup of water and bring to a boil.

Simmer uncovered for 20-30 minutes, until carrots and yams are tender. Blend one to two batches depending on the size of your blender. *Please be careful to make sure your lid is on tight. This soup is hot and if the lid is not on tight you may get burned.* Blend one batch with the cashews until completely blended. Once pureed put back in pot and add the two cups and simmer on low until ready to serve.

I use the cashews instead of milk or cream to give the creamy texture, more like cream of tomato soup. I you don't like cream of tomato soup then do not add the cashews.

Enjoy!

Arugula Pesto with Roasted Tomatoes

I did not have tomato sauce or enough tomatoes to make a sauce. So instead I wanted to make a pesto sauce. Then I realized I did not have basil. I love being at the end of the groceries for the week. No really, some really good, different recipes come out of desperation. I googled to see if there was even such a thing of arugula pesto. Sure enough there was a recipe for it. So I made my own recipe.

Arugula Pesto with Roasted Tomatoes

Recipe
Ingredients
Cooked Pasta-I used Brown Rice Tube Pasta
1 cup Raw Almonds
1-1 1/2 cups Arugula leaves, stem removed
2-3 large garlic cloves
about 1/2 cup olive oil
Mary-Ann's Garlic Salt
2 cups grape tomatoes

I put almonds, arugula, and garlic in the vita-mix/blender. Slowly increase the speed and drizzle in oil until creamy.

**I found it was a little rich and added about a 1/4 water because I knew the kids might not like it. Thus it turned a lighter green not dark green like pesto usually is :)**

In a large sauce pan throw in tomatoes and sprinkle with garlic salt. Pan roast for about five seven minutes. You want them soft and blackened a bit. In a large serving dish or the pot you cooked the pasta in add the pesto sauce a large spoonful at a time until coated and then add the tomatoes and serve.

I have used cashews before and it gives it an even creamier taste. It is really good and no cheese.
Either freeze the leftover sauce or store and use later that week.

Health Update

Since we have switched to a plant-based diet, we have all had improvements to our overall health. It has been almost three weeks for the kids and I. I have to announce that Kira is finally regular after trying everything in the book before. She is eating better than ever, she never really ate that bad but now she is doing fabulous. The other night she ate three bowls of salad, big bowls too, easily four cups of spinach, romaine, and arugula mix plus a whole avocado. She told me she LOVES salad.

We have not eaten corn tortillas for over a week and the only dairy they have had was a small pat of butter on the potatoes. I told them that next week we would only have hummus on the potatoes and that there was no more butter. I did buy unrefined coconut oil and I have called it "white butter" to the kids before. I am trying not to use it and rather get them to like other toppings on their potatoes. Enzo already loves hummus, he has called it "bom bom" since forever and eats it by the spoonful.

The only refined foods that I can think of that we are eating are the sunflower seed butter from Trader Joe's, which I love but it has cane juice, which is a fancy way of saying sugar. I did buy GF Dairy free pancakes from TJ's last night for a quick fix because I did not plan good enough. Those are the only "packaged" foods we have eaten. The occasional tortilla chip snitched from dad and I am not worrying about it right now. But that is it.

The kids seem happier and quite content with our new eating lifestyle. It is easy, way easier than anything I have tried. I do not have to worry about they allergies nearly as much. I came to the conclusion that if we are eating whole foods then I don't have to read the label, because I know what is in it. What a novel idea huh?

So in conclusion we are all doing great and feel great too. We have all been sleeping better also. I do not think I have ever felt so good either. If you feel like it is to much to do all of this then don't that is not what I am saying. Just add more whole foods to your diet. Eat a piece of fruit first if you are craving something sweet, dates are so sweet and totally take my craving away. If you are craving a salty snack have a handful of raw nuts, cashews or almonds. The most important thing I think you can do is to eat a handful of fruit or a big salad before you eat your regular meal. If you do this you will find you do not eat as much and you are satisfied with the whole foods more and more.

Good Luck

Roasted Veggies Pasta and Mixed Green Salad

Last night we had our weekly dinner with our neighbors. I decided to go out on a limb and cook for them differently. I know Eric and one of the guys like healthier foods but was a little concerned about the third and if he would like what I made. Oh well I went for it.

I made Roasted Vegetable Pasta with a Loaded Mix Green Salad.
And the third guy said "Man, this must be good for me, because it tastes so fresh. You can just tell by the ingredients." I think that is a compliment. I love that he said it tastes fresh, you have got to love that.

We had a good time of fellowship, conversation and prayer. You have got to love the breaking of bread with people. It feeds your stomach and your soul.


Here is the recipe:


Loaded Mix Green Salad
Feeds four adults

Ingredients:
1 big handful of Spinach
2 Heads of Romaine Lettuce
1 big handful of Arugula
1/2 basket of Mushrooms sliced
1 Handful Grape or Cherry Tomatoes
2 small or 1 large Avocado-cubed
Three thin slices of Red Onion
1 Lemon
Bragg's Amino Acid
Extra Virgin Olive Oil
Mary-Ann's Garlic Salt
Mary-Ann's Seasoning Salt

Wash and spin lettuce until dry. In a large bowl add lettuce, spinach and arugula. Add sliced mushrooms, tomatoes, avocado and red onion. Squeeze the juice from one lemon and drizzle about 1 Tb of Olive oil and about 1 Tb of Bragg's. Toss it well and add herb salt and seasoning salt to taste. The key is to toss well and the avocado breaks down a bit and makes the dressing a creaminess.

Roasted Vegetable Pasta

Ingredients:
Rice Pasta cooked according to the package
2 Zucchini -quarter and slice
1/2 Eggplant cut in small cubes 1/2 in size
1 Red Bell Pepper-cut in 1/2 in cubes
1 Green Bell Pepper-cut in 1/2 in cubes
1/2 Medium Onion- chopped
1/2 Basket of Mushrooms-cut in quarters and sliced
2 Roma Tomatoes-cut in quarters and sliced
1-2 tsp Mary-Ann's Herb Salt or any Herb Salt
Extra Virgin Olive Oil

In a grill pan over medium heat add onions with NO oil and cook with herb salt until starting to brown. I cook each vegetable while I cut the next vegetable. Add bell peppers and cook. Then add eggplant. Next cut zucchini and mushrooms. Add the roma tomatoes last. Cook until mushrooms are brown and veggies are tender but not mushy, about 5-7 minutes over medium-high heat.

Add over cooked rice noodles and now you can drizzle a little Extra Virgin Olive Oil on top of the dish.


Eat your yummy salad first to prepare your stomach and then enjoy your noodles after. Add a little red pepper flake if you need a little kick. Enjoy!

Okay for your kids, they most likely will not like all of the chopped veggies. Take about a cup of cooked veggies and blend it and make a sauce to add to their noodles. I love giving them the veggies and they have no ideas :) My kids gobbled this up without a second thought.

BBQ Sauce

I made BBQ chicken last week and I have never seen the kids eat it so fast. Enzo had three thighs and would have eaten more. Kira even enjoyed it. It was a home run! This recipe is a double batch, so make and freeze half for later. It is not spicy by any means, that is why my kids finally ate BBQ sauce. Enjoy!
BBQ Sauce

1 c onion chopped finely
4 cloves of garlic minced/pressed
12 oz. tomato paste
1 1/2 c apple juice
2T Worcestershire Sauce
1/4 c Brown sugar
2T Honey
1T Soy sauce
2 T olive oil

In a large saute pan add oil. Add garlic and onions to hot oil. Cook until transparent. Add tomato paste stirring well. Add the rest of the ingredients making sure to mix well. Bring to a boil and then simmer for 20-30 minutes until desired thickness.

Add any spice you want for heat, cayenne pepper, jalapeno etc.