Healthy Tots!

Lasagna Roll-Ups with Cashew Ricotta This is one of those...

Thu, 07 Feb 2013 16:15:00 -0600

Lasagna Roll-Ups with Cashew Ricotta

This is one of those recipes that is a little labor intensive, but so worth it. If you want to save a little time you could make the cashew ricotta the day before, then all you’d have to do is assemble everything before baking.

1 box whole wheat lasagna noodles
4 to 5 cups of your favorite tomato sauce
cashew ricotta (recipe follows)

Cook pasta according to package directions. Drain pasta and lay each one flat on a piece of parchment to prevent them from sticking together. Pour one cup of tomato sauce in the bottom of a 9x13 casserole dish. Assemble the lasagna by spreading 1/3 cup of the cashew ricotta over each noodle, then roll them up and place them seam side down in the casserole dish. Pour remaining tomato sauce on top. Cover with foil and bake in a 350 degree oven for 40 minutes. Let the lasagna cool for about 10 minutes before serving.

Cashew Ricotta Filling

16 ounces of raw cashews
1 big handful of basil
juice of one lemon
pinch of nutmeg
1 small onion, diced
2 cups mushrooms, diced
10 ounce package frozen spinach, thawed and squeezed dry
2 cloves garlic, chopped
1/2 cup nutritional yeast
1/2 cup vegan cream cheese

Soak cashews in hot water for an hour. After they are tender, drain the water off and throw them in a blender with 1 cup of water, basil, lemon juice, and nutmeg. Blend it all together until the cashews become creamy, add more water if needed. The end result should look a lot like hummus. While the cashews are soaking, saute onion, mushrooms, spinach and garlic over medium heat until everything is cooked through. Lower heat and stir in nutritional yeast, cream cheese, and cashew mixture. Salt to taste.

Garden Ranch Dressing • 2 cups Reduced Fat Veganaise • 1/2 cup...

Tue, 05 Feb 2013 12:05:40 -0600

Garden Ranch Dressing

• 2 cups Reduced Fat Veganaise
• 1/2 cup unsweetened almond milk
• juice of one lemon
• 1/2 cup chopped seedless cucumber
• 1/2 cup chopped green bell pepper
• 1/2 cup loosely packed fresh herbs (I use equal amounts of flat leaf parsley, dill, and chives)
• 2 tsp. dried minced onion
• 2 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. black pepper

Blend everything together and refrigerate for 24 hours before serving. Eat with your favorite veggies or just straight out of the jar with a spoon (I won’t judge you). Die of happiness.

Falafel Nachos! All you need for these are: • Falafel Chips •...

Mon, 04 Feb 2013 13:40:37 -0600

Falafel Nachos!

All you need for these are:

• Falafel Chips
• Hummus
• Tomato
• Cucumber
• Paprika/Parsley (for garnishing)

Valentine’s Day Treats! Chocolate raspberry cupcakes,...

Sun, 03 Feb 2013 11:31:19 -0600

Valentine’s Day Treats!

Chocolate raspberry cupcakes, chocolate covered strawberries, and pink smoothies.

Chocolate Raspberry Cupcakes

1 1/2 cups flour (whole wheat, all-purpose, or gluten free)
1 cup turbinado sugar
1/4 cup cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon cider vinegar
1 cup fresh raspberries
3/4 cup water
1 tablespoon agave nectar
1/4 cup powdered sugar

Adapted from Group Recipes.

Preheat oven to 350 degrees. Line a dozen cup muffin tin with 12 liners. Sift together dry ingredients. Make raspberry syrup by throwing the berries, water and agave nectar in a blender and pulse until berries are broken down. Stir that into the dry ingredients along with the oil, vanilla and vinegar. Mix well and pour into the lined muffin cups. Bake for 20-25 minutes until center is done. Dust with powdered sugar.

Chocolate Covered Strawberries

1 cup dark chocolate chips (make sure it’s Certified Fair Trade!)
1 teaspoon vegetable shortening
12 large strawberries
vegan sprinkles (optional)

Melt chocolate and shortening on a double boiler or in a microwave safe container for 30 seconds at a time. Dip strawberries and place on a parchment lined baking sheet. Add sprinkles. Refrigerate for about 15 minutes until the chocolate hardens. Serve immediately or store in fridge for up to one day.

Pink Smoothies

3 cups frozen red berries (I used a strawberry raspberry mix)
1 frozen banana
1 container of vanilla coconut milk yogurt
splash unsweetened almond milk

Place everything in a blender and use almond milk to thin as needed.

Banana Maple Nut Smoothie • 2 bananas • 2 handfuls of ice • 1/2...

Thu, 24 Jan 2013 13:51:01 -0600

Banana Maple Nut Smoothie

• 2 bananas
• 2 handfuls of ice
• 1/2 cup unsweetened almond milk
• 1/4 cup almond butter
• 2 tablespoons of maple syrup
• dash of cinnamon

Blend everything together. Serve in a vintage Star Wars glass.

The last time I posted a recipe on this blog was March 19, 2012. That was kind of a long time ago....

Wed, 23 Jan 2013 12:06:00 -0600

The last time I posted a recipe on this blog was March 19, 2012. That was kind of a long time ago. Nearly a year. I honestly don’t know why I stopped. This is something I enjoy. I love to cook. I love to take pictures. I love to talk about myself. So what happened? I would blame it on moving and being busy raising a tiny human, but we all know it’s pure laziness and procrastination. (I excel at both.)

Anyway, I had a point, or really more of an announcement. I’m coming back. In the next week or so I’ll be churning out more sub-par food pictures along with sketchy recipes that your kids will either love or launch in your face with alarming accuracy.

So, yeah. Get excited or something.

Grilled Peanut Butter & Apple Sandwiches 4 slices of...

Mon, 19 Mar 2012 13:26:17 -0500

Grilled Peanut Butter & Apple Sandwiches

4 slices of bread
1/4 cup natural peanut butter
1 teaspoon pure maple syrup
1/2 teaspoon cinnamon
1 apple, thinly sliced
coconut oil for grilling

Mix the PB, syrup and cinnamon together and spread 1 tablespoon on each slice of bread. Put half the apples in one sandwich and half in the other. Grill with a few teaspoons of coconut oil over medium heat.

Black Eyed Pea Gumbo I really wanted gumbo, but didn’t...

Wed, 14 Mar 2012 18:53:00 -0500

Black Eyed Pea Gumbo

I really wanted gumbo, but didn’t want to go to the store so I just used what I had on hand. I guess it’s not really “gumbo” but this is my blog and I can call it whatever I want.

Ingredients

2 tablespoons olive oil
2 cups sliced vegan smoked sausage
1 onion, chopped
1 bell pepper, chopped
2 stalks of celery, chopped
3 cloves of garlic, minced
1 cup diced tomatoes
12 ounce package of frozen black-eyed peas
7 cups of water
2 not-chicken bouillon cubes
1 teaspoon cajun seasoning, try to find one without tons of sodium and no MSG
1/4 teaspoon file powder
1 bay leaf
1 small bunch of kale, stems removed and leaves torn
cooked brown rice

In a thick bottomed soup pot heat the oil over medium high heat and brown the sausage, removing from the pan when done. Then saute the onion, pepper and celery for 5 minutes or so until everything has softened. Turn the heat down a little and throw in the garlic, cooking for about a minute. Next add the tomatoes, peas, water, bouillon cubes, and spices. Bring soup to a boil then reduce heat and simmer for about 45 minutes, stirring occasionally. Once the peas have cooked through, stir in the kale and sausages then turn off the heat. Serve with brown rice.

This soup is even healthier if you leave out the fake sausage. If you choose not to add them, just add more veggies and peas.

Banana Bites 1 banana 1/4 cup natural peanut butter (no added...

Sun, 11 Mar 2012 13:19:00 -0500

Banana Bites

1 banana
1/4 cup natural peanut butter (no added sugars or hydrogenated oils!)
1 heaping tablespoon dark chocolate or carob chips
1 heaping tablespoon chopped walnuts
1/2 teaspoon pure maple syrup

Slice banana into 12 equal pieces. Mix PB, chocolate, nuts and syrup together and spoon mixture onto half the banana slices, topping with the remaining slices.

Banana Nut Oatmeal 2 bananas 1 1/2 cups unsweetened vanilla...

Thu, 08 Mar 2012 10:15:40 -0600

Banana Nut Oatmeal

2 bananas
1 1/2 cups unsweetened vanilla almond milk (you can use plain, but then you’ll need to add 1/4 teaspoon vanilla extract)
pinch of salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup instant oats
2 tablespoons chopped walnuts, plus more for garnish
1 tablespoon of pure maple syrup or agave nectar

Mash one banana, plus half of the other banana in a small bowl. Slice the remaining banana and set aside. In a thick bottomed sauce pan, cook mashed banana over medium heat until it becomes browned and gooey, it should only take a few minutes. Next stir in the almond milk, salt and spices and bring everything to a boil. Then stir in the oats and walnuts, turn the heat down a little and simmer for about five minutes until the oats are cooked through. Add additional almond milk if it starts getting too dry.

Serve with a drizzle of maple syrup, sliced bananas, and walnuts.

Falafel Platter Baked Falafel Whole Wheat Couscous Cucumber Tomato Salad Hummus Baked...

Mon, 05 Mar 2012 11:46:57 -0600

Falafel Platter

Baked Falafel
Whole Wheat Couscous
Cucumber Tomato Salad
Hummus

Baked Falafel (recipe adapted from Can You Stay For Dinner)

2 (15 ounce) cans of chickpeas, rinsed
1/4 cup whole wheat flour
1/4 cup fresh parsley
2 teaspoons fresh dill
juice of one lemon
3 large cloves of garlic
2 teaspoons ground cumin
2 teaspoons coriander
1/2 teaspoon salt
1/2 teaspoon pepper

Throw everything in a food processor and blend until well combined. Scoop mixture into a bowl and shape into 20 small patties. Brush both sides lightly with olive oil and place on a lined baking sheet. Bake in a 400 degree oven for about 20 minutes, turning over half way through.

This yields a lot of falafel so feel free to cut the recipe in half.

Cucumber Tomato Salad

1 cup English cucumber, diced small
1 cup tomato, seeds removed and diced small
1 cup chickpeas
1 heaping teaspoon fresh dill, minced
1 tablespoon olive oil
2 teaspoons balsamic vinegar
salt and pepper to taste

Mix everything together and let the salad marinate in the fridge for about an hour before serving.

Cook the couscous according to the package directions and serve with hummus.

You can throw the leftovers in a wrap for a delicious and easy lunch the next day. It’s great for a kids lunch box with an ice pack because falafel tastes just as good cold as it does warm.

Veggie Pot Pie Pockets For everyone who has ever wanted to eat a...

Wed, 29 Feb 2012 17:01:29 -0600

Veggie Pot Pie Pockets

For everyone who has ever wanted to eat a vegetable pot pie while safely operating a motor vehicle.

2 packages of reduced fat crescent rolls (most are vegan, but check the label just in case)
3 cups of cooked vegetables, cut into bite sized pieces (I used potato, carrot, and broccoli)
1 tablespoon olive oil
small onion, minced
2 cloves of garlic, minced
1 teaspoon of dried thyme
2 tablespoons Earth Balance, or other vegan margarine
2 tablespoons of flour (all-purpose, wheat, gluten free, doesn’t matter)
1 cup veggie stock
1/2 cup non-dairy milk, unsweetened
1 tablespoon nutritional yeast
salt and pepper to taste

Saute onion and garlic with the olive oil over medium heat until soft. Melt the margarine and add the flour, stirring for a few minutes while the flour cooks. Slowly stir in vegetable stock and non-dairy milk, reduce to a simmer and let sauce thicken. Stir in nutritional yeast and cooked veggies then turn off the burner. Now would be a good time to check the salt level.

Unroll the both packages of crescent rolls and separate into eight rectangles. Press the seem together in the center of the rectangle. Place two tablespoons of filling on each rectangle, and fold the dough over to cover the filling. Seal each pocket with a fork pressing down to pinch the edges together.

Bake in a 350 degree oven for 15 minutes.

Note: You can make a single serving of soup with the leftover filling by thinning it out with a little veggie broth. It’s perfect for lunch the next day.

Raspberry Lemonade 4 Raspberry Zinger tea bags 4 1/2 cups...

Tue, 28 Feb 2012 17:36:00 -0600

Raspberry Lemonade

4 Raspberry Zinger tea bags
4 1/2 cups of water
1/2 - 3/4 cup of agave nectar
1 cup fresh squeezed lemon juice (about 10-12 lemons)

Bring the water to a boil then turn off the burner and add the tea bags. Steep for about 10 minutes. While the tea is steeping, juice your lemons. Pour the juice along with the agave nectar into a pitcher. When the tea is done add it to the pitcher and stir everything together. Drink with plenty of ice and additional lemon slices. Feel free to dilute it with more water if it tastes too strong.

Easy Bean and Quinoa Tacos 1 tablespoon olive oil 1 small onion,...

Wed, 22 Feb 2012 09:08:56 -0600

Easy Bean and Quinoa Tacos

1 tablespoon olive oil
1 small onion, diced
1 small bell pepper, diced
2 cloves garlic, minced
2 cans of beans, rinsed and drained (I used black and pinto.)
1 can of petite diced tomatoes
1 small can of diced green chilies
chili powder, cumin, and salt to taste
4 cups cooked quinoa (or any other grain)
whole grain tortillas

Heat oil in a large skillet over medium high heat. Add onion and pepper, cook until soft, then turn heat down to medium and cook garlic for a few minutes. Throw the beans, tomatoes, chilies and spices into the skillet and cook for about five minutes, until everything is heated through.

Serve with quinoa and tortillas.

Lentil Taco Filling This is great in tacos, salads, burritos,...

Mon, 13 Feb 2012 20:17:32 -0600

Lentil Taco Filling

This is great in tacos, salads, burritos, and enchiladas. I like to make my own taco seasoning because the packaged ones often contain MSG and loads of sodium.

Taco Seasoning

1 tablespoon chili powder
1 tablespoon flour
2 teaspoons cumin
2 teaspoons dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon paprika
1/8 teaspoon cayenne

Mix everything together. It’s the equivalent of one store bought taco packet.

Lentil Filling

1 cup dried brown lentils
1 can of pinto beans, rinsed
1 can of corn, rinsed
1 small can of diced mild green chilies
2 tablespoons tomato paste
taco seasoning
1 cup water or veggie broth

Cook lentils according to package directions. Put them in a large saute pan along with the other ingredients and cook of medium heat until most of the liquid is absorbed. About ten minutes.

Roasted Broccoli over Soft Polenta This is my version of fast...

Sun, 12 Feb 2012 15:23:43 -0600

Roasted Broccoli over Soft Polenta

This is my version of fast food. You can’t beat a hot and healthy meal that’s ready in 15 minutes.

First things first, preheat oven to 400 degrees. Then prep the broccoli.

Roasted Broccoli

1 head of broccoli, rinsed and trimmed
1 large clove of garlic, minced
1 tablespoon olive oil
juice of half a lemon
salt and pepper

Cut broccoli florets into bite-sized pieces and mince garlic. Toss them in a bowl with the olive oil, coating well. Spread the broccoli on a foil lined baking sheet and bake for 10 minutes. Squeeze lemon juice over broccoli as soon as you remove it from the oven. Salt and pepper to taste.

While the broccoli is roasting get started on the polenta.

Soft Polenta

1 (18 ounce) package of ready-made polenta, I like the basil & garlic variety
1 1/2 cups vegetable broth
1 heaping tablespoon of nutritional yeast
salt and pepper

Throw everything in a food processor and blend until smooth, then heat in the microwave or on the stove.

Spoon into a bowl placing the broccoli on top.

This recipe is also equally delicious with asparagus rather than broccoli.

Cheezy Kale Chips 4 big handfuls of kale (leaves torn away from...

Fri, 03 Feb 2012 11:11:00 -0600

Cheezy Kale Chips

4 big handfuls of kale (leaves torn away from stem)
1 tablespoon of olive oil
1/4 cup of nutritional yeast
salt to taste
sprinkle of garlic powder (optional)

Preheat oven to 425 and line a baking sheet with foil. Toss kale and olive oil together until kale is well coated. Spread out on baking sheet and sprinkle nutritional yeast, salt and garlic powder on top. Bake for 5 minutes then flip and bake about 5 more. It’s important to keep your eye on them because they will easily burn.

Hummus Variation: Replace nutritional yeast with a few tablespoons of hummus. Toss the hummus and kale together with the oil and then proceed with above directions.

Hummus Sushi Roll-Ups Whole Wheat Bread Hummus Spinach Shredded...

Mon, 30 Jan 2012 15:49:00 -0600

Hummus Sushi Roll-Ups

Whole Wheat Bread
Hummus
Spinach
Shredded Carrots

Cut crust off bread and flatten with rolling pin. Spread hummus over entire surface of bread. Next place spinach and carrots on half of the bread. Starting with the spinach/carrot end roll up the bread slice ending with the hummus only end. The hummus will act as an adhesive and hold everything together. Slice into four pieces.

Feel free to use any veggies you like.

This is a good way to get your kiddos to try a veggie they might not have liked before. Maybe they’ll be so dazzled by your clever presentation that they forget they don’t like spinach. Or maybe not. But at least you tried.

Macaroni and Cashew Cheese Bake This is jazzy vegan version of...

Sun, 29 Jan 2012 17:08:40 -0600

Macaroni and Cashew Cheese Bake

This is jazzy vegan version of my childhood favorite, macaroni and cheese with cut up hot dogs.

Cashew Cream Sauce

Adapted from the Epicurean Vegan

1 1/4 raw cashews
3/4 cup nutritional yeast
1 tablespoon dry minced onions
2 teaspoons garlic powder
2-3 teaspoons salt
1/8 teaspoon pepper
3 1/2 cups unsweetened soy milk
3 tablespoons cornstarch
1/4 cup canola oil
3 tablespoons red miso
2 tablespoons lemon juice

Place cashews in a food processor and grind into a fine powder, being careful not to turn into a paste. Add nutritional yeast, onion, garlic, salt and pepper and pulse a few more times to incorporate.

Next add soy milk, cornstarch, and oil in a thick bottomed sauce pan and bring to a boil. Lower heat to a simmer and stir occasionally until cornstarch is dissolved, about 10 minutes.

With the food processor running, gradually add the milk mixture to the cashews. Blend until smooth, about 2 minutes. Next blend in miso and lemon juice.

16 ounces of whole wheat rotini, cooked al dente
1 cup veggie dogs, sliced (about 4)
1 cup broccoli florets, steamed

Mix pasta, veggie dogs, broccoli, and cashew cream together. Pour into a greased 13x9 inch casserole dish.

Cheezy Biscuit Topping (optional)

2 cups Bisquick Heart Smart baking mix
1 cup unsweetened soy milk
1 teaspoon distilled white vinegar or lemon juice
1/2 cup cheddar style Daiya
1/2 teaspoon garlic powder

Before starting the cashew cream sauce, mix together the soy milk and vinegar/lemon juice and set aside for at least 10 minutes. Combine baking mix, soy milk, Daiya, and garlic powder then spoon on top of macaroni casserole.

Bake in a 350 degree oven for about 25 minutes, until biscuits are cooked through.

If you chose to omit the biscuit topping just sprinkle a handful of whole wheat breadcrumbs on top before baking.

Chocolate Banana Pudding 1 package of silken tofu, I like this...

Sun, 29 Jan 2012 13:02:44 -0600

Chocolate Banana Pudding

1 package of silken tofu, I like this kind
1/3 cup cocoa powder
1/3 cup agave nectar or pure maple syrup
1 ripe banana
1 tablespoon natural peanut butter (optional)

Throw everything in a food processor and blend until everything is incorporated. The pudding is a little runny at this point but it will thicken in the fridge overnight. Serve with banana slices and chocolate chips.