A House Full of Health

Vegan Mac and "Cheese!" Kid friendly, BK approved!

2013-05-28T14:44:00.001-07:00

I find it very difficult to cook for everyone in my house. Do you? Everyone has their own set of taste buds and with a teenager who would eat some sort of burger for breakfast, lunch, and dinner I have quite the task.

Each week I make up a menu, M-F. Saturday and Sunday is left for leftovers or date night or dining out as a family. Something along those lines. My menu consists of dinners and snacks. I am sure to have plenty of healthy snacks sitting around my kitchen for those times starvation (or my body tries to tell me that's what it is) strikes!

My BK likes Mac and Cheese. What kid (well, teenager) doesn't, right? I've made "cheese" sauces before but they always seem to be too cashew(Y) for him so I needed a cheese sauce without nuts.

Thinking cap on....

Start with a roux...add some almond milk...seasoning...maybe a little nutritional yeast...

I found some things online and found some inspiration from Pinterest. Chef Chloe Coscarelli had some wonderful ideas! But, I'm not a huge nooch fan. Nooch is short nutritional yeast. It's loaded with B12 but I'm not a huge fan of too much. I know, I may be in the minority. People love this stuff and buy it in very large quantities. Anyhow. I adjusted this recipe to my own liking and here it is for you all to enjoy.

Little J enjoying lunch. Mac and "Cheese," broccoli, and edamame. With a book, of course!

BK's Mac and Cheese (I name it this because he ATE it and LIKED it!!! Yay!!!)

16 oz bag of whole wheat elbow macaroni
1/4 cup vegan margarine (I use Earth Balance)
1/3 cup spelt flour
3 cups almond milk
1/8 cup nutritional yeast
2 tablespoons tomato paste
2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon white pepper
1 tablespoon lemon juice
1/2 tablespoon agave nectar, or more to taste

Bring a large pot of water to a boil and cook pasta according to package directions. Drain and keep warm.

Meanwhile, make a roux with the margarine and flour in a medium sauce pot set over medium high heat. Heat for 3-5 minutes, or until it becomes a nice nutty brown color. Slowly add the milk while whisking. Add the nutritional yeast, tomato paste, salt, garlic powder and pepper to the pot. Bring to a boil, stirring constantly. Once it's boiling turn your heat to a simmer and let the sauce thicken. It should evenly coat the back of a spoon. Add the lemon juice and agave nectar, taste, adjust seasonings as needed.

Toss the sauce and noodles together and serve.

I usually serve with a side of green beans or broccoli. Grilled portobellos are a great side as well.

Enjoy!!

School's In Session!

2013-02-26T09:42:00.002-08:00

When I have the chance to read, I do.

I will begin classes through eCornell in Plant-Based Nutrition tomorrow!

I'm both excited and nervous!

I have a toddler at home, she's nearly 2, so time is a blessing around the house. I surely hope I can muster up enough of it for my studies.

It's been several years since I was behind a desk, so to speak. I graduated from Culinary school in 2008. Seems so long ago now. Before that I was at the University of Arizona and graduated in 2002. I suppose I just keep going back.

I love school, actually. No matter the challenge I am drawn towards learning. This time I will learn something I've grown passionate about over this past year. Plant-based nutrition is my life style, my way of thinking, way of eating and way of staying healthy. I want to share that with others. Are you ready? I surely am!

I will blog to tell you how it goes as time permits. I'm so excited to share the wealth of knowledge.

Wish me luck!

Just because you're vegan does not mean you're healthy!

2013-01-11T13:59:00.000-08:00

A year ago I wasn't sure what I was doing. I stopped eating meat! I didn't know what to eat. I was raising a young baby, not yet 1 and wasn't getting much sleep. It all seemed so overwhelming really.

I made a huge decision. One that has changed the course of my life. I decided to better my health and that of my family I would need to make a drastic change in the kitchen! It's not that we were all that unhealthy I suppose it's just that I certainly wasn't doing any good for my high cholesterol and for my families well being.

Just because you're vegan does not mean you're healthy.

That's been with me since day one. I could have easily chosen processed fake meats, processed drinks, processed foods. But, I chose the opposite and I'm all the happier and healthier for it.

How did I transition?

Well, we started out thinking we'd eat up all the meat we had in the freezer but in fact we gave it all to our neighbor. I went with what I knew I liked. The vegetables I knew we liked and knew how to cook. I asked my health coach to teach me some things about tofu and I did a lot of research online. I wanted to ensure I was getting all the nutrients I needed and to do this I needed to research!

How to be a healthy vegan?

Some things I go with on a daily basis are as follows:
1) Steer clear of as many processed items as you can, including beverages. They are often high in sugar, fat, salt, and chemicals
2) Eat the rainbow! Variety is key. The more colors you eat in veggies the more nutrients you will get. Vitamins, minerals, antioxidants, etc.
3) Don't beat yourself up. No one is perfect. If you want that high sugar candy bar once in awhile then have it. It's not going to be the end of the world.
4) Don't fret so much in regards to protein. You will get enough. Eat your vegetables, grains and beans. You're good. Fiber is much more important! Eat your fiber!!
5) Eat fiber. No really, just do it.
6) Eat a lot. I eat every few hours. Helps with metabolism and keeps my meals small. I love to snack!
7) Keep fresh snacks on hand all the time. Carry with you everywhere. Veggies, fruit, nuts (I have a handful a day), seeds (pumpkin seeds are very beneficial), and popcorn are some of my favorite snacks.
8) Prepare. Make a menu for the week. Shop for just your menu. Eat what you plan. Saves you money and time.
9) Enjoy your food!!

I've mentioned this before but I'll do it again. One of my favorite cookbooks is one that uses little processed foods and no fake meats. Dreena Burton's Let Them Eat Vegan. It's a great starter book! Everyday Happy Herbivore by Lindsey Nixon is another great one.

Today, I'm amazed at the progress I've made. I feel healthier. I feel lighter. I feel like I have more energy. I just feel good.

I signed up for a certification course in Plant-Based Nutrition through Cornell. I can't believe I've made it this far. To the point of wanting, craving, more. More knowledge to be able to share with everyone. My number one purpose is to spread health to your house. I'm so very excited for the prospects of this year.

If you have any questions just let me know. I'd love to chat with you. It's been an eye opening year and I'm ready for this year and what it has to offer.

Cheers and happy eating!

Happy Veganversary!

2013-01-07T14:20:00.002-08:00

I've been on quite the hiatus as of late. With the holidays I needed to focus on my family. The time away was nice, I was able to gain a little more perspective. We all need that from time to time.

I'm back and it's my Veganversary! Yep, a year ago we, my family, changed our way of eating. We started eating a plant-based diet and we haven't looked back. I believe we just wanted to "give it a try," but look at us now!!

It's all about the veggies!

The progress I've made this year have given me such great pleasure. Baby weight lost plus some! Better health for myself and the hubby! A new business prospect and this wonderful blog. I'll need to run in to the doctor and get my cholesterol checked after all this healthy food.

My in-laws have mostly gone plant-based and my dad is joining in for the month of February. He'll be getting some blood work down at the beginning and the end. I'm hoping, just like us, he finds it to be a positive change. Perhaps he'll stick with it.

I've taught classes this past year and I look forward to teaching more. I'd like to include that in my personal business. Plant-Based Food Consultant. Menu planning, grocery shopping, food prep, and teaching those I work with to cook! What better way to help others with a healthy lifestyle?

It's been quite the year. To be honest with you all, I wasn't sure we'd make it. But, with all the support the transition was easy and welcoming. I don't miss my previous carnivorous lifestyle. I certainly feel healthier, lighter, and happier!! My daughter is also benefiting from the whole food "diet." She's incredibly healthy and if she does manage to pick up some nasty germs she kicks it rather quickly.

I look forward to a wonderful year of blogging, working, cooking and loving on my family!!

Drop me a line some time. I'd love to hear from you all.

How long have you been plant-based? Or, have you been interested and just have questions? I'm here to help.

Cheers and Happy New Year to you!!

Coffee and Beer! Yes, please!

2012-11-02T17:17:00.002-07:00

A friend pointed me in the direction of a Kickstarter program I feel I can get behind!

A local (local to Tucson, Arizona) brew house and coffee shop. Both great tasty forms of liquid in one great location!!

What could be better?

Seriously!

The business is called Public Brew House and Coffee and is run by Beau Hintz and Mike Gura. Beau a barista and Mike a beer brewer. They are both incredibly passionate about their crafts and want to share it with everyone.

I'm intrigued by the two, beverages, being combined. I'm also intrigued by the space in which they will plant their roots. A beautiful historic downtown location. They have a huge court yard which is great for music, food and art shows.

I'm very excited about this project. I love local businesses, especially when it involves two of my favorite things.

Please check out their Kickstarter page. They explain their vision much better than I could ever explain. Consider backing this project. I think they have something good here! You can even back this project if you don't live here. Then come visit! :)

Cheers!

Kitchen Gadget # 12: Silicon Baking Mat

2012-10-30T13:22:00.000-07:00

I've fallen behind, did not reach my 20 blog goal and tomorrow is the end of October. Last week the little one and I were both under the weather. That is possibly the cause. Or perhaps my day to day life keeps me away from the computer. Maybe it's a little bit of both. I have a toddler who is very demanding of my time and I prefer to spend as much time as possible with her.

This doesn't mean I don't love all my readers. I love the comments and the fact that I, maybe even a little, am inspiring others. Makes me smile!

Keep reading folks. I'm here, just busy busy with a non-stop toddler. Seriously, non-stop!

Let's get to kitchen gadget #12. This one is a gadget I first discovered in culinary school. The silicon cooking/baking mat. This handy dandy little mat is quite amazing. Non-stick, reusable, heat proof (I wouldn't put it in the broiler though), and washes well. Versatility is it's #1 plus!

After I finished up in school I moved several times. Among the many moves I lost my silicon mats (among other kitchen items). I thought, for sure, I would not be able to locate another set at a descent price. They seemed so pricey in the high end kitchen stores, the only ones I was able to find them in.

But, a few weeks back my luck struck! I found a set of three (2 large, 1 small) at Costco. They are the perfect size for my set of baking sheets I picked up there as well. And, they were of reasonable cost. I was so very excited!! These are great for many baking applications. Cookies, squares, potatoes, fries, roasted vegetables, and of course, with this time of year, pumpkin seeds.

I absolutely love pumpkin seeds. Actually, I love pumpkin as well. This I did not realize. I'm not a huge fan of pumpkin pie and just assumed that is what ALL pumpkin tasted like. For my very happy palate I found it to be a semi-sweet tasty squash. Delicious!

There are many benefits to pumpkins as well, the seeds too. I love that my little one loves pumpkin seeds seeing as they are high in iron, phosphorous, magnesium, vitamin K, and protein. Pumpkin seeds are also a source of ALA which is then converted into EPA (an Omega-3 fatty acid), the conversion, however, is slightly inefficient but adding pumpkin seeds to your daily food intake (yogurt, cereal, as a snack) will boost the amount of Omegas you get, also great for my little one!

The pumpkin I cleaned out yesterday did not get carved. Yes, Halloween is tomorrow and we should have carved pumpkins this past weekend but I wanted to do a trial run for Thanksgiving. This year will mark my very first vegan Thanksgiving. There will be no turkey cooking in my oven this year. Rather, we will be making up stuffed pumpkins. I will do small individual pumpkins, last night I made one large. But, each time I clean out a pumpkin I'm sure to roast up the seeds because I could eat them daily!

We went this weekend to a pumpkin patch about an hour from us. It was a pumpkin patch and fall festival. Lot's of great things for kids to do. My only issue with Marana Pumpkin Patch was the lack of variety, which the website specified, of food choices. The website informed us we were not to bring in any of our own food. I had planned on packing a lunch for the hubby and I, the little one always has food no matter what is posted, and we planned on purchasing food there for BK and my mom. When I called and informed them we would be purchasing food for 2 of our party members they still said we could not bring in a packed lunch. What a hassle. Their idea of wide variety was not my idea, nor is it the idea of many. They did not even offer a vegetarian option. I wonder, for those who have food allergies (lactose, gluten), what they might do in this particular situation. We often go to Apple Annie's to do our pumpkin picking and I believe we go again next year. They not only offer a food option for vegetarians they also allow other foods to be brought in for consumption. We had to try and plan the whole day around the fact that we could not eat at the Marana Pumpkin Patch. By the time we left, hungry, the little one was so exhausted she passed out in the car. This only meant we could not stop for food on the way home. Yes, Marana Pumpkin Patch was fun, but inconvenient for those of us who don't eat the "conventional" way. I wouldn't recommend it for vegetarians/vegans with small children who, like me, need to get home in time for naps. Or, perhaps, pack a lunch and eat it in the car. Re-entry is permitted. If we do go next year that will be our plan.

We did get some great pumpkins! We took a tractor out to the patch and picked our own. We came home with four!

I still have some left. I hope we have time to carve them up for Halloween. It's tomorrow!

The seeds, of course, roasted with some salt and garlic came out excellent. Love them!

If you are able to find these silicon mats at a reasonable price. Pick them up. They are excellent for many baked items. You aren't wasting foil or parchment because you can easily wash these up and reuse them. I think they are great for cookies, veggie/black bean burgers, seeds, and tater tots. Yep, tater tots. I don't have to use any cooking spray, no added oil and they cook up superbly.

Give them a try!

Cheers and happy eating!

Kitchen Gadget # 11: Get out of the kitchen!

2012-10-23T16:48:00.001-07:00

Sometimes it's nice to just get away. I spend my days with my little one, in the kitchen, on the laptop, busy, busy, busy. So, getting out of town (even if close by) is a pleasant experience.

The hubby and I realized we haven't been away together since right before we got married, 3 years ago. That's a LONG time!

For the past 19 months our lives have revolved around the little one. Infant to toddler takes a lot of effort and time. We also haven't wanted to leave her. And, until 17 months I nursed her daily, leaving wasn't an option.

This past weekend, we did it. We left town. We drove an hour and stayed in a lovely cabin off the beaten path with a couple of our close friends. We were, essentially, off the grid. I must admit, before I left I had a bit of a break down.

We stayed in the top two floors of this cabin. The bottom floor is the gift shop.

What if my little one wakes in the middle of the night and needs me? What if she hates the fact that we are gone? What if something terrible happens? What if she is suddenly unruly for the In-laws? Some many questions and concerns. I cried, I contemplated not going, I felt stressed and frazzled.

But, I did it anyway. Knowing I needed it, the hubby needed it, and to be honest the little one needed it too. She was in fully capable hands! I knew this.

The, what I called, "The Alice in Wonderland" flower.

I'm so glad I went! It was the most relaxing weekend I've had in a long time. Sitting on the porch of a beautiful cabin for basically an entire day is unheard of and fabulous! Playing board games, chatting, and enjoying great food with friends was amazing. The weather was beautiful, chilly nights, light days. I had such a wonderful time!

So, not necessarily a kitchen tool. But, getting out of the kitchen, sometimes, brings one back to the love of being in the kitchen. In my case it did anyway. Monday was my "cook for the week," day, I felt refreshed and ready to go. I missed the ease of my kitchen therefore felt more connected. Gosh, I hope this doesn't make me sound weird!

Time away to rejuvenate is what I needed. The very best kitchen gadget is to get out, get fresh air, have fun, enjoy life, love, live, all those wonderful things we often don't have time for with our busy day to day lives. I even got to see a plethora of hummingbirds which was quite an unusual sight for me as I don't see them much at home. Many other birds were around, so many the small gift shop has a daily sign highlighting the countless birds you will most likely see.

Each evening right by our cabin the wild turkey's walk down the street and take a path up through the trees to a "take off zone" of sorts. They then coast down to perch on the trees for the evening. I never knew turkey's would fly like that. Such a short distance to keep them out of harms way each evening. What a sight to see.

When we returned we were greeted with the biggest smile on the little ones face. She was so happy to see us. With the mood she was in (very happy indeed) I know she had a blast with her Bubbie and Zehdeh! She missed us for sure but had a fun and exciting weekend. She went to the Botanical Gardens to watch the butterflies, played, read books (lots of books!), went for walks, and got a new toy car. She loves cars!

The place we stayed had a kitchen so I can't actually say I was completely out of the kitchen, but I did prepare food ahead of time to just take some time to reheat. I made a warm lentil soup (up in a chilly cabin, so devine!) with yummy bread on the side. The next night our friends brought up Lasagna, which was excellent! The cucumber salad was a simple side that tasted so good! Breakfast was provided by the B&B (we brought our own almond milk) and lunch was sandwiches. A little Tofurky, tofu cheese, avocado, and whole grain bread makes a great lunch.

After a hike, lunch was yummy! We hiked a smaller trail (we are all out of practice), the views were spectacular. Then we just hung out on the porch. I couldn't even read much into a book because I was so distracted by the chirping birds, beautiful landscape, and the people who biked, walked or drove by. What a lovely Saturday!

Monday, I got back in the kitchen. I tried a new recipe out of Let Them Eat Vegan (I know, I've had so many out of that book!) which was excellent. I can't believe I didn't try it sooner. Maybe going on vacation opened my eyes to what I have yet to try. I made the Cauliflower Chickpea Pumpkin Curry. I served it over rice. So tasty!

Was it hard the first time you left any of your children to take a much needed spouse vacation?

Cheers and happy eating!

Kitchen Gadget # 10: Cookbooks Pt. 2

2012-10-18T18:21:00.001-07:00

This is a continuation of my kitchen gadget, one of my favorites, cookbooks. Part 1 can be found here. I love cookbooks. My kitchen thrives on them. I aspire to, one day, write one or two of my own.

Here is the list from part 1:

Eat Raw Eat Well: Douglas McNish

Veganomicon: The Ultimate Vegan Cookbook: Isa Chandra Moskowitz & Terry Hope Romero

Let Them Eat Vegan: Dreena Burton

The Get Healthy, Go Vegan Cookbook: Neal Barnard & Robyn Webb

The Engine 2 Diet: Rip Esselstyn

The McDougall Program: John McDougall

Blissful Bites: Christy Morgan

Everyday Happy Herbivore: Lindsay Nixon

The Best Homemade Baby Food on The Planet: Karin Knight & Tina Ruggiero

In part 1 I covered Eat Raw Eat Well, Veganomicon, Let Them Eat Vegan, and The Get Healthy, Go Vegan Cookbook.

Here's the mini reviews for the rest of my favorite cookbooks!

The Engine 2 Diet is a book I received from my nutritional health coach. Rip Esselstyn wrote The Engine 2 Diet to better health for everyone, not just athletes and firefighters. As a firefighter and athlete himself, though, he's found he has been able to continue with his regimen because of this simple, clean diet he follows. This book came about (extensive research by himself and his father were, of course, conducted) based on an argument. In a firefighting house competitions are plentiful. One day, Rip and a couple of his work buddies started talking about health and cholesterol. He believed that he would have the lowest of all three. So, they ventured out to get tested. When the results came out it turned out that his buddy had the lowest, as he was in the middle, and the other firefighter was severely high. What was concerning to Rip was that his friend with the highest cholesterol had a family history of heart disease and bypass surgeries. He decided he would "rescue" him through a healthy diet. And that he did. They continue on with the plant-based diet based off an argument.

Rip was included in the movie Forks Over Knives as well. My favorite line, "real men eat plants," was said while climbing a pole at the firehouse. Amazing!

In this book you will find many different recipes. All plant-based and oil/fat free. I love his breakfasts, easy, simple and tasty. But, I must tell you about the Raise The Roof Sweet Potato Vegetable Lasagna. First off, when I wasn't eating a plant-based diet I didn't much care for lasagna, mostly because traditional varieties always had ricotta cheese. I didn't like cheese, much less lumpy curdled cheese. Gross! So, I was hesitant. But I also knew this version would contain no ricotta. Yay! I set out to make it one winter night and after some time (lasagna always takes time) and cooking it came out to be so wonderful I've made it several more times. I was so impressed I often make as my "look what vegans eat!" dish for my non-veg friends. Best lasagna I've ever had! A must read, this book!!

The McDougall Program is a book I picked up at a conference in town. A conference where John McDougall spoke. It was an amazing conference. I count myself very lucky for being able to attend. I have yet to dive into this book but many of the recipes look/sound fantastic. Check it out! Dr. McDougall has great information regarding health all packed into one book.

Ah, Blissful Bites by Christy Morgan. I discovered this book through Twitter. Can I say Christy is my Twitter friend, I really hope so! I have a few Twitter crushes and she is certainly one of them. I've tested recipes for her and we've chatted. She is a true sweet heart! I love her style and I love her cookbook! I love this book based on the fact that it's been done by seasons. Produce changes with the seasons and she certainly takes that into consideration with this book. Christy is sure to include gluten-free, soy-free and oil free options as well.

The pictures are beautifully appetizing and thoughtful placed. Is it okay to want to eat the pages right out of this book? They are that wonderful! I must admit, one of my favorite photos is one of Christy chopping food in the kitchen. She has pigtails. Maybe it's me but I love to wear pigtails and this picture made the book feel like home.

My favorite recipes include; Mixed Berry Couscous Surprise, Heirloom Gazpacho, Winter White Bean Stew, Summer Fruity Kale Salad, Lemon-Roasted Asparagus, Magical Raw Tacos, Pineapple Not-So-Fried Rice, Red Quinoa Salad and the Fiesta Quinoa Salad to name a few. I have yet to try the Sea Vegetables section but I can't wait to do so.

Checkout Blissful Bites, you won't regret it! Christy offers light, tasty, make you feel fantastic after eating, meals.

Everyday Happy Herbivore is just that, an everyday cookbook. This book is written by Lindsay Nixon, another Twitter peep who's super friendly! I could use this book everyday. I love it! Over 175 quick and easy meals. What's not to love? What's even better is these meals can be on the table in 30 minutes or less. Seriously, what's not to love?

This book has smoothies, breakfast, muffins, sandwiches, soups, salads, veggie dishes, casseroles, beans and faux meat, pasta, desserts, and sauces and gravies. She even has a Do-It-Yourself section, like applesauce, bread crumbs, and no-beef broth.

I found this to be a great "transition" book as well as an everyday book. I'm not huge on fake meats but during my transition period this book with the faux meats really kept me going.

My favorites include; Eggless Salad, Kidney-Quinoa Burgers, Bella Tacos, Shiitake Miso Soup, Moroccan Lentil Soup, Red-Red Stew, Bell Pepper Stir Fry, Chana Saag, Moroccan Sweet Potatoes & Chickpeas, Harvest Home Fries, and the Chipotle Mayo.

I'm so excited for Lindsay's new book, Happy Herbivore Abroad, I pre-ordered it a few days ago! If this book is an indication on the greatness I can't wait!!!

The Best Baby Food on The Planet as well as The Petite Appetit Cookbook (not pictured) I used extensively when my little one was starting out with foods. I love all the sections for pureed baby foods. I was not sure on the logistics on how to cook all the foods and these two books helped me tremendously! If you have a little one and you want to make their food I highly recommend both these books!

I hope you are able to check out some of these wonderful cookbooks and I certainly hope you enjoy them as much as I have.

All of these wonderful people, including myself, are willing to help answer questions on your healthy journey. That's what I love about finding all these wonderful folks on Twitter, on blogs, through cookbooks.

Cheers and happy eating!

Kitchen Gadget # 10: Cook Books! Part 1.

2012-10-16T18:30:00.003-07:00

I have plenty of kitchen gadgets but I sat here thinking, "what to post about next?" I drew a blank. Why? Who knows? The baby has been in a fussy mood all day and I'm a bit spent. Moms/dads haven't you had those days before? Yikes!

I looked around the kitchen, my eyes fell upon the cookbooks on one of my counters. Seeing as we don't, yet, have a bookshelf in our kitchen, I keep those I use often on my counter. Anyway, I looked at them and the thought occurred to me, I use those ALL the time. What better kitchen gadget, right?

So, here is a little review on some of my favorites.

My favorite vegan cookbooks (one is a baby food book which is mostly vegan):

Eat Raw Eat Well: Douglas McNish

Veganomicon: The Ultimate Vegan Cookbook: Isa Chandra Moskowitz & Terry Hope Romero

Let Them Eat Vegan: Dreena Burton

The Get Healthy, Go Vegan Cookbook: Neal Barnard & Robyn Webb

The Engine 2 Diet: Rip Esselstyn

The McDougall Program: John McDougall

Blissful Bites: Christy Morgan

Everyday Happy Herbivore: Lindsay Nixon

The Best Homemade Baby Food on The Planet: Karin Knight & Tina Ruggiero

Eat Raw Eat well is my first raw foods cookbook. When I changed my diet to a plant-based diet I had no idea what raw foods meant. Raw food? Like salad? Sure, I like salad. Who doesn't? But, once summer hit here in the Southwest I couldn't fathom cooking inside. It was just too hot. As I kept up with my Twitter peeps I found Doug McNish, a raw foods chef. Doug's background is like many Americans, overweight, acne and migraine headaches. Of which, his doctors, treated with medications. Most doctors don't ask what your diet consists of, I know mine never do. After Culinary school Doug decided to change his lifestyle. He changed his diet, went vegan and lost more than 100 lbs over a two year period.

Inspiring! After reading all that, I continued on through the book. The "meat and potatoes," so to speak, the recipes. There are 400! 400 raw delicious recipes. The cover photo was what I wanted to try first. To be honest, I thought that was pasta on the cover and wondered how on earth pasta could be consumed raw? This dish was actually the Pesto-Coated Carrot and Parsnip Fettuccine. What you should realize about raw foods, though, is they are not quick meals. This meal took some time to prepare and some effort but I assure you it was worth it! With lemon juice, hemp oil, hemp seeds, garlic and cilantro this light pesto dish was remarkably good. I ate a few servings and had some again for lunch the next day. I was highly impressed.

I've made several other items from this book and in all actuality I have yet to find something I haven't liked. This book has it all. How to equip your raw foods kitchen, breakfast, smoothies and juices, dips, soups, salads, sauces, mains, sides, snacks, breads and desserts. Doug certainly covers it all. He also does well at putting your mind at ease when it comes to the unknown, raw foods.

Veganomicon was my first vegan cookbook. I bought it because I liked the name. The hubby likes the humor Isa Chandra has throughout this entire book. This book is rather large with many tempting recipes. From snacks, appetizers, dips, spreads, to dressings, desserts, grains, vegetables and beans. It really does have every aspect of the vegan diet. I've tried a few of the recipes and most have been good. One, however, is my absolute favorite and makes this book worth the read! Pineapple-Cashew-Quinoa Stir-fry. This recipe is simple, fairly quick, and incredibly tasty! I love that the quinoa is cooked in pineapple juice. Such a simple yet pleasant technique.

I recently tried the Pumpkin Saag. This too was very tasty. I altered it a bit and it was wonderful. Especially with Halloween and Thanksgiving right around the corner.
This book is great! So many different areas are covered. There are so many recipes I can't wait to try more!

Let Them Eat Vegan is by far my most favorite cookbook! Without this book I'm not sure how far I would have made it in my plant-based journey. I've found so many books rely on fake meats, something I'm not fond of. Dreena relies on whole simple foods, nothing processed. That's what I love most about this book! You can see my whole review of LTEV, here.

Dreena is the mother of 3 plant-powered kiddos, cookbook author, and genuinely compassionate lady. She's written 4 cookbooks and I'm sure there will be more. She and her daughters even produce some super videos. She seriously makes being vegan fun, easy and awesome!

I admit, I have yet to read the entire cookbook. I've read several, but with this one I couldn't wait to dive into those recipes! But, when I get some free time I will certainly read up on what Dreena has to say about tools to get the cooking job done, what you need to know before strapping that apron on, and the plant-powered pantry and kitchen buzz. I'm sure it's knowledgeable, plentiful and informative. I dove in to the recipes. From Chia Banana Muffins, Cocoa Cookie Dough Balls, any of the smoothies, to the Kale-Slaw with Curried Almond Dressing, Raw-nch Dressing, Vegveeta Dip, Beans 'n Greens Soup, and Jerk Chickpeas I've tried so many. I love them all! Mac-Oh-Geez, DJ's Hummus Salad Dressing, Winter Veg Chickpea Potpie, and Troll Cookies. These recipes are so good. Healthy, whole, fantastic. I use this book often, it's quite dirty, and I use it as inspiration to boost my own vegan kitchen.

Dreena is as sweet as sweet can be too. What better than a great cookbook? A wonderful cookbook author. If you are thinking of eating better, feeling better, and getting healthy start here!

The Get Healthy, Go Vegan Coobook is a cookbook with 125 recipes to jump-start weight loss. I didn't purchase this based on weight loss, more to add to my repertoire of vegan books. This book, written by a doctor, adds in the science behind a healthy diet, foods that fit your goals and ways to revolutionize your menu. The menu includes; breakfast, lunch, dinner, snacks, dips and desserts. There's even a section for entertaining. If you are looking for more than just a diet this is your book. This book gives you a lifestyle. Gives you health!

My favorite recipes include; Udon Noodle Salad, Italian Fusilli with Sun-Dried Tomatoes and Artichoke Hearts, Soba Noodles with Chinese Vegetables, Cassoulet, Pepper, Mushroom, Tomato, Spinach, and Garlic Pizza (my first vegan pizza!), and Quinoa Timbales. Each recipe has been excellent. Simple, feel good, healthy food. Love it!

I had the pleasure of meeting Dr. Barnard at a conference in town. He is a genuine guy who just wants to give everyone the opportunity to get healthy. He's a great speaker, inspirational.

Stay tuned for Part 2 to come soon. I will finish the mini reviews for the rest on my list.

My cat decided to get in on the fun too!

What are your favorite cookbooks?

Cheers and happy eating!

Kitchen Gadget # 9: Metal Mixing Bowls

2012-10-15T20:10:00.004-07:00

There are a few (maybe more than a few) items in the kitchen that I just cannot live without. One of those items is a metal mixing bowl. I like to have at least a medium-sized bowl and a large-sized bowl on hand whenever possible.

I discovered these bowls in Culinary School. Before then I only used those of the plastic or glass/ceramic variety. Metal bowls didn't seem as readily available at stores.

When I got back from school I promptly went to the restaurant supply store and picked up a few of these bowls. They may be more accessible now days but they are far cheaper through restaurant supply. And, the good news, restaurant supply stores are generally open to the public.

I use these bowls for just about everything. Mixing large salads, tossing potatoes for roasting (with all the yummy seasonings), eggless salads, anything that needs to be marinated. All sorts of things. They are so handy. I even throw the small one on top of boiling water to melt my chocolate. My own version of a double-broiler.

As I've mentioned before, I'm lazy in the kitchen. I like to make things as easy as possible. Sound familiar? I hope so. I certainly don't want to be the only one.

I use garlic all the time! I've tried buying the jars of already minced garlic but after being opened for a week or so they seem to lose some of their garlicky flavor. I've tried just peeling those cloves that I need but I seem to always get tons of garlic stuck up under my nails and smell like it for days. It's also time consuming. Once I get those little suckers out of their wraps I easily press them in my garlic press. Love that kitchen gadget as well!

But, what I've discovered is how to make peeling garlic really easy!!

Break the cloves from apart, individual pieces and place them in a large metal mixing bowl. Put the medium-sized metal bowl on top and shake! Shake like there's no tomorrow. Keep shaking!!

Great! Now, lift off that medium bowl and...

Bam! You've got freshly peeled garlic. Throw them in a bag and refrigerate for about a week or so. Easy! I love this little trick. I use up about a head of garlic per week. The beginning of each week you'll find me shaking garlic like Shake N' Bake! ***Remember that stuff?? I do! Yuck! Ha!

Do you use metal bowls for anything in particular?

Cheers and happy eating!

Kitchen Gadget # 8: Old Fashioned Popcorn Maker

2012-10-12T12:36:00.003-07:00

I love popcorn. I've always loved popcorn. It seemed like a family tradition to me. We ate it nearly nightly as a family treat, even the dog loved popcorn. My mom and I looked forward to the buttery goodness each time we went to the movie theater. They just made it differently. Add some salt and you've got heaven in a bucket!

For years I've eaten easy microwave popcorn. I'd buy it from Costco to secure myself, you know, so I wouldn't run out. That was often disastrous. I'd throw it in the microwave and 3 minutes later I'd have my bowl of happiness.

When I changed my diet to a healthier plant-based version I quickly realized I would miss out on my beloved popcorn. I was distraught! Microwave popcorn has butter and who eats popcorn without butter? How else would I pop my popcorn? How would I pour non-dairy butter on my popcorn without getting most of the pieces soggy?

Dilemma.

What I focused on was a neat little machine, the Old-Fashioned Popcorn Maker. With the cute wheels and the popping mechanism just like one you'd find at the movie theater I was sold. Still not very sure how I'd actually make it happen.

Of course, the first thing I did when I bought this contraption was get the manual out to make some popcorn. I added the oil it suggested, canola, and the amount of popcorn kernels. I let it do it's thing as I watched in elation. Happiness like when I was a child. I got all the popcorn out of it's warm bed and added salt. I tried it and was surprised. It was good! Not just good but so very good! No butter! Who knew?

I know you can pop popcorn without oil but tiny amount gives the whole batch such great flavor. Nothing soggy about it. BK (bonus-kid) said it's his favorite popcorn. Yay!

I love movie nights in this house! Love them. I know I can have heathy popcorn ready in about 6-7 minutes and boy is it tasty!

Popcorn tidbits:

Air popped popcorn has fewer calories than the microwave and movie theater versions. About 30 calories per cup. That's without oil and butter.
3-4 cups of this popped goodness gets you to one serving of grains. Good for you snack!
Popcorn is loaded with polyphenols, an antioxidant. Antioxidants help protect cells from damage. One serving of popcorn has up to 300 mg of antioxidants. That's more than fruit!
Popcorn is considered the perfect snack food. But, be aware of how you prepare it. Air popped is best with fewer calories.

The hubby finds me to be quite odd. I rarely finish my freshly popped popcorn. Why? Because I love for it to sit out for a day sometimes even two. I will eat leftover stale popcorn. It is my favorite treat!

Do you have a love for popcorn? Add any fun flavors? I often add chili powder and salt. Yum!

Cheers and happy eating!

Kitchen Gadget #7: Silicon Muffin Cups (take 2)

2012-10-11T15:40:00.001-07:00

I'm not generally one to do much baking but on occasion I bring out the bakers hat and get to work. I don't do fancy cakes or fancy pastries. Just the good ole' fashion muffins, cookies, and breads. This past Christmas I tried my hand at sugar cookies. And, while the cookies came out fine the frosting (I thought I'd be adventurous and decorate) was not so fine. I have no idea what I did wrong, those cookies were mostly just looked at.

I'm still working on perfecting my chili recipe which means, now that the weather is cooling off a bit, a lot of chili round here.

Tonight was no exception. It was chili and rice. Yes, rice. I grew up eating chili on rice. I remember going to a restaurant, ordering chili, and being shocked when they did not bring me any rice. Doesn't everyone eat their chili on top of rice?

We headed out for a jog before dinner and as I jogged around the park my mind wondered to corn bread. I'm not a huge fan but when mixed with pumpkin I could very well jump on board.

I got home, pre-heated the oven and through some ingredients together.

Brought out my silicon muffin cups, large and small, and baked up some yummy pumpkin corn bread.

These silicon muffin cups are incredibly easy to use. Muffins pop right out when cooled, they clean up easily and they are reusable. When I got 12 of the large muffin cups I also picked up 12 mini muffin cups. I used those a lot when I made baby food for the little one. I made muffins for her on a regular basis. Great way to introduce protein and other great nutrients in a small portion size. Just right for baby. Now, she's fascinated by these little mini cups.

She loads them up with her food (tonight she loaded them with edamame) and proceeds to give it to her bear. I think she likes the vibrant colors.

I don't mind the paper cups especially when baking for a crowd or on the go but these silicon cups are so useful for just baking at home.

Pumpkin Corn Bread (Southern Style)

2 cups spelt flour
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons pumpkin pie spice
2 cups cornmeal
1 15 oz can organic pumpkin puree
1/2 cup maple syrup
2 tablespoons flax meal
2/3 cups apple sauce
2 tablespoons apple cider vinegar
1 cup almond milk

Pre-heat oven to 350º. Line your muffin pan with silicon cups (or paper cups).

In a small bowl whisk the apple cider vinegar and milk together, set aside. In a large mixing bowl mix the dry ingredients, spelt, baking powder and soda, salt, spice, and cornmeal. In a medium bowl whisk together the remaining ingredients. Add the milk mixture to the wet ingredients, stir. Add the wet ingredients to the dry and mix until incorporated.

Get your hands in there, it's fun!

Fill the muffin tins about 3/4 full. I use an ice cream scoop. Bake for 20 minutes. For mini muffin cups, bake for 10-14 minutes.

Southern style muffins are less sweet, keep that in mind when you make these. I loved them! Me, the one who isn't a huge fan of corn bread.

Cheers and happy eating!

Kitchen Gadget # 6: Convection Oven

2012-10-09T21:36:00.003-07:00

In most of the US Fall has arrived. And, although, technically it has here as well it's still quite warm during the day. Here in the Southwest temperatures don't start to drop until closer to Halloween. I remember when I was a kid the weeks leading up to Halloween were warm and delightful, so I seemed to always choose my costume accordingly. But, without fail, each year, that evening would turn cold and I'd have to cover my carefully thought out costume with a coat. I should have learned. :)

Halloween Time!

With the warm weather still holding on like a squirrel with his last acorn I decided to bring out my convection oven.

This small oven is wonderful on a hot day! My kitchen doesn't heat up and foods cook just a tad quicker. It's small which makes it great for cooking for a small bunch. Cooking for a crowd? You may need to stick with the regular oven.

What have I cooked in this tiny marvel?

Tater tots (my vice!)
Sweet potato fries
Small casserole
Small lasagna
"Meat" ball subs
Roasted peppers (it has a broiler too!)
Brussel sprouts

I've used it so much (you can tell by how dirty it is) for so many things! I don't know what I ever did without one. It also doubles as a toaster oven. Toasting bread, garlic toast, pita bread. It's all done in a snap without heating up the house.

Basically, anything you cook in your large oven you can cook in a convection oven. Of course, this would depend on the size of the food item.

Tonight I roasted some brussel sprouts. These are my newest favorite vegetable. I hated them until I roasted fresh brussels. Wow! What a difference fresh and roasted makes! If you are like me and have sworn these puppies off, please just give them one more look.

So Much Better Than I Ever Thought Brussel Sprouts:

1-2 lbs brussel sprouts, brown ends discarded
1-3 tablespoons extra virgin olive oil
Salt to taste (I like mine salty)
1/4 -1/2 teaspoon garlic powder

Toss all the ingredients in a large mixing bowl.

Preheat oven 400º. Line your baking sheet with foil and spray, lightly, with olive oil spray. Place the brussel sprouts on the lined baking sheet and bake, stirring occasionally, for 30-40 minutes. They should be brown and crispy on the outside and soft on the inside.

Even preheating takes no time at all. Trust me, if you don't have a convection oven, they are so very worth the purchase!

Do you have a convection oven? If so, what do you love to cook in it? Do you bring it out during the warmer months?

Cheers and happy eating!

Kitchen Gadget # 5: Rice Cooker

2012-10-08T19:31:00.001-07:00

I spent another day in the kitchen testing, testing, testing. What kitchen gadget did I use quite a bit today?

You said it, rice cooker!

I know, I know, rice is super simple to cook on the stove top. Boil some water, add rice, lid, simmer for 20 or so minutes and done. But, for some reason I absolutely love my rice cooker!

I use it all the time! This small one is my favorite of the two that I have. I have a larger rice cooker but I never seem to know when the rice will be done. Makes it more difficult to time food. The manual just gives a ball park which doesn't seem to work well for me. Their ball park and mine are so different. Besides that, I tend to make 1-1 1/2 cups of rice at a time so a little rice cooker is just what I need.

Today, while cooking for the week, I made some jasmin rice to go along side my chili and basamati for a pumpkin saag.

The good thing about my larger rice cooker is it's ability to cook brown rice. My pressure cooker does a fine job as well. But, that's for another day.

There are many different brands out there to choose from. This little Rival has worked well for years! Easy to clean. Easy to use. Holds the perfect quantity of rice.

I've made quinoa and couscous in my rice cooker as well. Couscous is so very simple. I bring the water to a boil in the rice cooker, add the couscous and the lid and let sit for about 10 minutes. Perfect every time!

This evening for dinner I went all pumpkin!

Pumpkin Saag. Slightly modified recipe out of Veganomicon. Naan. Basamati rice. And, to make it all super, Wasatch Pumpkin Ale. The Pumpkin Saag was so good! I'm glad I added more seasonings to it though. Started off a bit bland for my taste.

You can find the recipe here.

With the seeds, I roasted them with some chili powder and salt.

Pumpkin Seeds, spiced!

Seeds from 1 pumpkin
Water
1 tablespoon olive oil
2-4 tablespoons chili powder
Salt to taste

Clean out the pumpkin. Remove all the seeds and wash well in a strainer. Place in a bowl with the other ingredients, mix well. Roast at 400º for 20-30 minutes.

This recipe was modified from one I found from a lovely blogger on Twitter, Queen of Quinoa.

Dinner was excellent!

Do you cook anything different in your rice cooker?

Cheers and happy eating!

Kitchen Gadget # 4: Snack cup

2012-10-05T15:04:00.001-07:00

Alright so a snack cup isn't technically a kitchen gadget but I do store it in the kitchen and it does house food. So, here goes. Today is all about the snack cup which went with us on a trip to the zoo.

*Disclaimer* I know the zoo is a sore point for many vegans. I do, truly, understand your feelings and point. But, with that said, I am a stay at home mom for a very curious little 18 month old girl. She LOVES animals more than any sweets I could ever offer. She is so curious as to what they look like, what sounds they make, and well, just seeing them. So, I've chosen to continue to take her to the zoo on the premise that she is learning many different lessons while being there. She can not only learn about each animal but will have a knowledge of what being in captivity really means. And, to be honest, it's a great way to get out into fresh air and wonder. Learn. Love.

These simple little snack cups are incredibly handy with a toddler on the move. Hard plastic bottom with two handles and a soft top for easy access to the goodies inside. Less fuss. Less mess.

My little one carries these around while we're out and about. She has a sense of independence and I know she'll be able to keep things clean. I tried Ziploc bags for a bit but she was having troubles holding the bag open with one hand while trying to grab the food with the other. Not enough dexterity. These solve that problem!

You can find these nifty little cups at any baby store or at my favorite store, Target! They even have them on Amazon.

Today these little greatness cups headed to the zoo with us. I brought two. One had the favorite, pretzels while the other had freeze dried unsweetened fruit. Both are a big hit with the little one. Both work wonders in these little cups.

Snack cup in hand

We met a friend and her daughter at the zoo today. Z is on the right. She and J are look like sisters, it's funny. J's big brother came along too. His school is out this week for fall break. We weren't able to go away, out of town, so he settled for a trip to the zoo. I'm pretty sure he too had a good time.

The elephants were out this go around. Seeing as we go weekly there are always different things to see each time. I love the elephant family the zoo has!

Nursing baby

J's favorite, most days, animal at the zoo is the giraffe. She loves his long neck! She signs giraffe almost all the time and has several stuffed animals at home. Today I was worried she would throw her snack cup into the area where the giraffes live. She inadvertently gave a peacock a cookie. She dropped it, the peacock went after it, after moving my little one's foot out of the way. Wow, he scared me a bit.

Hello

I'm trying out a new camera and zoom lens. I was taking a photo of the giraffe in the background when this one popped up right in front of my camera. I stepped back thinking he was way too close! Funny!

Snacks are very important for a child. Actually, snacks are great for adults too! Did you know it's best to eat small meals/snacks every two hours. I try to do that as much as I can but sometimes it's just not feasible.

Great snacks for the kiddos:
Pretzels
Veggie sticks
Crackers (Nature Made has a great sunflower basil flavor, sweet potato cinnamon is great too!)
That's It fruit bars (Whole Foods. 2-3 ingredients, that's it)
Freeze dried fruits, unsweetened (Trader Joe's)
Vegan animal crackers (check the labels some contain milk, even within one brand)

These all work great in those handy snack cups.

I think J likes that she can set those cups down in her bag and come back for more later. See, independence. She loves it.

Look! A ladybug!

I don't know what I'd do without these cups. Where were they when I was little? Such a great invention!! Sometimes while driving home from an outing I even use them to snack whatever the little one didn't finish. Moma's get hungry too!

As much as the little one seems to love dirt I will not add that to my list of great snacks for kids. Luckily, today, she just played in the dirt.

The tiger J got so excited to see! Taken by my friend Kelly. She was teaching my about my camera.

What are your favorite snacks for your kiddos?

Do you use snack cups or something else?

Cheers and happy eating!

Kitchen Gadget # 3: Taco Shell Mold. ::It's National Taco Day!::

2012-10-04T10:59:00.000-07:00

Hello there readers, welcome to all you new readers. I loved your comments on my last two blogs. Keep them coming. They bring a smile!

Today is National Taco Day. I admit, I did not know this fact until recently, so I didn't plan on tacos for dinner this evening. Instead I had them for breakfast. Dinner for breakfast! What's wrong with that?

I have these fancy dancy taco shell molds that I don't use often (I forget I have them tucked back behind the pots and pans) but work well for taco salads. A little spin on National Taco Day. Taco salad.

Taco Salad Molds

These little star shaped molds are super easy to use. I placed my tortillas inside and pressed a bit to get them into the "shape." I sprayed with a bit of olive oil and baked at 350º for 15 minutes. They came out toasty and perfect. When making be sure to check frequently to be sure they don't burn.

Fillings for tacos can be anything you have around the house.

Beans
Rice
Fake meats (spiced with taco seasoning)
Taco Style Chickpeas
Toppings, various types and amounts

Tuesday is salad night in this house full of health. We always make a rather large salad. Enough for dinner that evening and lunches the rest of the week. I also use this night to experiment, if time warrants, anything I feel like cooking up. This past Tuesday I had a little extra time so I got the pressure cooker out and made up a quick soup (so yummy!). As it sat these past two days it become more of a stew but still so good.

I decided that since my soup (recipe below) was spicy, had beans, corn and all the yumminess tacos deserve it would be a great filling!

I always have black olives on hand (the little one loves them) edamame as well. I make a large batch on Sundays for the week. Cut up some kale and romaine, lemons, cilantro and added some store bought salsa. Breakfast was so good!!

Tacos are so simple. So tasty. So filling. Add what you have. That's the beauty of it all.

My Bean and Rice Soup that I used as my filling is a great soup the evening you make it. As a leftover use it for taco salad. It's even better.

Mexican Bean & Rice Soup

1/2 cup dried black beans, rinsed and drained
1/2 cup dried pinto beans, rinsed and drained
1 cup red lentils, rinsed and drained
1/3 cup short grain brown rice
4 carrots, small dice
3 stalks celery, small dice
4-5 cloves garlic, pressed
1/2 onion, minced
8 cups water
1 15 oz can diced tomatoes
1 15 oz can corn
1 chili in adobo sauce, chopped
1/2-1 teaspoon adobo sauce (optional, this will make it spicy!)
1/2 tablespoon chili powder
1 teaspoon coriander
1 rounded teaspoon cumin
1 teaspoon oregano
1/2 teaspoon garam masala
1/4 teaspoon ground black pepper
Salt and extra pepper to taste

**I'm never prepared enough to soak beans over night. If you find this is the case for you follow the instructions below. If you do soak your beans, which greatly cuts down on the time, reduce initial cook time to 20-25 minutes.

Place beans, lentils, rice, onion, garlic, chili, adobo sauce, and seasonings into an electric pressure cooker. Seal. Cook on high for 38 minutes. Release pressure, quick method (follow your pressure cooker manual). Add the carrots, celery and corn. Bring to high pressure, again, for 1-2 minutes depending on how "done" you want your vegetables. Season to taste and enjoy.

Then enjoy again as a taco salad!

Taco Salad

2 small flour tortillas
1/2-1 cup leftover Mexican Bean & Rice soup (if still watery, drain a bit)
1 cup, mixed, kale and romaine
1/4 cup black olives
1/2 cup salsa
Lemon, juiced, add to taste

Place the tortillas in your salad mold. Preheat oven 350º. Spray tortillas with a little oil (optional). Cook, watching carefully, for 10-15 minutes or until crisp and starting to brown.
Fill with all your yummy fillings. Enjoy!

On the side I used some leftover topping ingredients (I seem to always cut more than needed) and made a salad. Kale, romain, black olives, edamame (I had some left in the fridge) with lemon juice and a little salt.

I haven't done a playlist in awhile. So, here's a treat! A playlist from the writing of this blog. So fun!

Playlist:
Scorch the Ground - Seabound
Monster:Murder:Kill - Combichrist
So Cruel - U2
Escapist - CTRL
Amsterdam - Coldplay
God is God - Juno Reactor
Relict - Accessory
Push - Madonna

Cheers and happy eating!

Cooking Gadget #2: Orange Peeler

2012-10-02T13:04:00.001-07:00

Yesterday we spoke about my egg slicer that I never use for eggs but instead for mushrooms. Olives work as well, but I digress.

Today it's all about the wonderful fabulous orange peeler!

Once upon a time I was a distributor for Pampered Chef. I do love the products but that was ages ago, I no longer do the selling but I sure do still use some of their products. This is where I discovered the orange peeler.

Simple, right? I thought so too. I thought, who needs help peeling an orange? They aren't THAT hard, right? Well, without this, make my life easier, gadget I tend to get orange peel up under my nails and make quite a mess of the orange itself. So, I suppose you don't need this gadget but at somewhere under $3 it's a time saver for sure!

What did I do with this peeler this morning? Well, I made my little one's breakfast. Her breakfast varies from day to day but today she seemed in the mood for fruit. She loves it and I love to give her delicious nutritious fruits. They are so yum!

This morning was a plate of various berries I like to keep on hand as well as a banana. I added some fresh chickpeas (made yesterday, actually) and edamame. She loves both and it's a great way to add protein and fiber.

Strawberries, rasberries, blackberries, blueberries, banana, chickpeas, and edamame

She did not eat her whole plate, moma had to help out.

Along with her plate of breakfast goodness I made up some juice. This is where the peeler came in.

I recently taught a workshop on juicing and smoothies. Something I shared in class is how easy it is to juice for yourself and your family. I don't buy the pre-made sugary juices from the stores, rather I make my own. I can save it for up to 3 days in glass or BPA free jars and she's got lot's of nutrition packed into one of her sippy cups! If you're interested the next workshop is based on soups! I can't wait. Check out my Facebook for details.

My juice ingredients of choice were two oranges (see, I did use the peeler!), 5 strawberries, 1 kale stalk, a small handful of dandelion greens, 1 pear, and a handful of celery (enough to make about 32 oz of juice). Run each through your juicer, I like to start with the greens, and drink up. Enjoy!

To the little one's juice I added just a touch of maple syrup to cut a bit of the bitter that is sometimes too much for her. For me, it was so good just the way it was! Packed with nutrients!

For those of you not too familiar with dandelion greens they are incredibly nutritious. This is why I like to use them in my juices. I'm not fond of eating them raw, unless they are mixed in a salad, so juicing ensures I get all their nutrients.

This wondrous greens are loaded with calcium (1 cup yields 103 mg), Iron (1 cup yields 1.7 mg), as well as other minerals, copper, phosphorous, potassium, magnesium, manganese. They are also a great source of protein. All essential amino acids protein! Wow! Great for us veg heads, right!? 1 cup of chopped up dandelion greens will give you 1.5 grams of protein. This green, as with other greens, is low in calories. So, no worries there. 25 calories per 1 cup of greens.

Now, go get yourself an orange peeler and dandelion greens and make yourself some juice!

What is your favorite juice?

Cheers and happy eating!

Such a busy day! Testing!

2012-10-01T19:36:00.000-07:00

First day of Vegan Mofo and here I am blogging at 7pm! Yes, I'm behind! But, let me tell you about my day.

I woke 12 hours ago ready to start my day. For the last 2 weeks I've been "testing" recipes for a business venture I'm looking to pursue. Plant-Based Personal Chef. Today was another testing day. My steps are simple. Go grocery shopping, pick up fresh bread (if needed), cook, package, dishes (interlaced throughout the day). Sounds easy, right?

Wow! It's hard work! Rewarding. But, taxing. Maybe I'm just getting old??!!

Last night I took some time to prepare my menu for the week. I used to do this on Thursday evening to subsequently shop on Fridays but with shopping on Mondays, for the time being, busily worked on it last night. Anyway, when preparing a menu I decide on what we will be having for dinner each night as well as ingredients I need to get and at which store. I then wrote down each item I would be cooking including all the "kitchen gadgets," I would need and all the ingredients for each. This makes it easier to know how many total carrots (or other item) I would need. This makes prep that much easier.

Menu:
Monday: BBQ Ranch Quinoa Salad. This is a recipe I was so excited to try off of Wendy Polisi's page Cooking Quinoa. This is to be served with chips and salsa. Guacamole too!

Tuesday: Since I've gotten in the habit of salads on Tuesdays I'm keeping with the theme. Big Ole Salad night! With a Country French bread.

Wednesday: Pita sandwich. Filled with a quinoa, chickpea salad. With black-eyed pea hummus. Sweet potato fries as a side dish.

Thursday: Chili (oh yes! It's that time of year again. I can finalize my recipe!) with rice. Cornbread as a side dish.

Friday: Spaghetti with "meatballs." Garlic bread as a side

Saturday: Tunisian Bean Stew with Country French Bread. Salad as a side dish. I was wanting to use pumpkin since it's October and all so I found a great recipe on Susan's website, Fat Free Vegan.

Sunday: Roasted Squash stuffed with quinoa. Cranberry green beans (getting ready for Thanksgiving too!) as a side dish.

One thing I learned in Culinary School (among many, of course) was getting everything ready for prep. Mis En Place. If I need carrots for 4 of my recipes it would be best to get them all prepped at once. It does seem to make things a tad easier.

I felt as though I had an assembly line going on for produce. I had 7 onions to cut!

One of my favorite kitchen gadgets, my egg slicer. Although, I never use it for eggs. Funny, huh? I use it for mushrooms. Sometimes black or green olives. It's so convenient and easy to use!

For my chili I roast up some red bell peppers and jalapenos. Today, I did something a little differently. I cut the red bells into large slices. The jalapeno, I cut in half. I roasted that way, it was actually easier than doing them whole. I love roasted veggies!

I believe I sauteed a pound a half of mushrooms today. I guess I like to incorporate mushrooms. They are so flavorful, meaty, and full of great nutritious value.

Today's cook took 8 hours. That's not including the 2 hours it took to shop. I'm still learning and I've realized this one every recipe I chose had many components. Each one took longer than anticipated which is why my 5-6 hour cook time ended up being extended. I'm in learning mode, that's for sure.

But!

I'm wiped!

We are certainly prepared for the week. And, the hubby got dinner on the table tonight. He did the finishing touches so I could spend some time with my little one.

This is why I do this! More time with the family. So, yes, a little late on my blog but I have a good excuse, right? And, I now have dinner for the week! Yay!

What time savers do you do in the kitchen?

Do you ever prepare meals ahead of time?

My new venture. Am I crazy?

2012-09-25T10:31:00.000-07:00

These past two Mondays I've taken the day to cook for the entire week. I shop, cook, freeze, refrigerate, and clean. All in about 6-7 hours.

Why am I doing this? Well, I'm testing. Testing recipes I like, those I want to share with others to see how the will freeze, re-heat, and taste after being frozen.

I'm testing so I can cook in other peoples homes.

Wow! Am I crazy??

It's possible. After a day of cooking my back hurts, my feet hurt, and I'm exhausted. But, let me tell you the most important part! I get to spend more time with the family this whole week because all I have to do is re-heat dinner!!!

After speaking to some personal chef friends of mine I realized there are organizations out there that can supply already tested recipes. Those that work well after being frozen. But, seeing as I'm a plant-based personal chef (aspiring actually) there are not many tested recipes. The hard part is testing them all myself. I will be at it another few weeks and then I can begin working for others.

I save time all week by not cooking. Wouldn't you want to save some time too? Okay, no I just sound like an advertisement.

There is so much more to go into a personal chef endeavor than I ever thought. I'm up for the challenge. Bringing plant based health to others is, well, a like a dream.

Yesterday, I listened to music all day and cooked and cooked and cooked. It was a lovely day! Tonight I will prepare my food in under 15 minutes. This means that swim class for the little one won't feel rushed and I get to sit and ask the hubby how his day went.

Last night's dinner was a simple Mediterranean Quinoa Salad with Stir-fried Portobellos, Red Bell Peppers and Asparagus. I topped the salad with baby kale. Delish!

How do you speed along dinner?
Do you ever cook for a week in one day?
How bout just prepare certain items for the week?

Anything to make life easier.

Cheers and happy eating!

Busy Times? Quick, simple Chickpea Tacos.

2012-09-10T14:05:00.001-07:00

I have a to do list. It's so large I have no idea where to start!

What I find great about this list? I have things I need to do to better my future. To better my family's future!

It's so exciting!!

Yesterday I spent most of the day juicing. Juicing, juicing, juicing. Why so much juice? Well, I'm teaching a workshop this weekend all about juicing and smoothies. I'm honored to teach with my Holistic Health Coach, Mel Mason. She and I seem to really work together. We have talents that combined make us like super heros!

I often juice, a few times a week actually, but rarely ever measure. This is why the day was spent juicing. I needed to get the measurements down in order to share the recipes. I love the health benefits of juice. I love that I can get so many veggies in such an easy manner. I also love that my little one gets her veggies simply by drinking some tasty juice!

So, back to my to do list. I have so much to get done. Why are there never enough hours in a day?

Still recipe testing, which is actually quite fun. New things that I can give my thoughts and opinions about. I love it. But, it's time consumer for sure. One day I will ask of others what I've been asked. Now that's exciting!!

I have a blog to write for a guest spot. I'm so nervous that it won't be *just right!* I'm working on the recipe portion as our dinner tonight. I'm hoping to get fabulous pictures!

I have a bio to write about myself. That's tough, I tell you! How do people do it? I need a ghost writer of sorts. Sheesh!

I start with my very first personal chef client next week. This excites me to no end. I just can't wait to get this chapter of my life started. I hope I do it ALL right! I hope they love my cooking! I hope I can watch my business grow.

I'm really doing this. I'm getting things done.

What I need to remember, what we all need to remember is to slow it down a bit. Take some time for yourself. Be it yoga, meditation, walking/running, hiking, swimming. Whatever really helps you to relax. I like to get to the gym, even if for 30 minutes. It doesn't always happen and I often need to remind myself but I try and I know I need my "me" time! We all do.

Do something good for yourself today. Your "self" will thank you.

So, amongst all the busy schedules, the hurried life I created a simple recipe that you can make up in no time at all. It's simple, healthy and good.

Chickpea Tacos: Serve with a side of Mexican style rice or beans (or both)! Some salsa and chips are always a great pairing as well.

Ingredients:
2 15 ounce cans chickpeas, drained and rinsed (or 4 cups fresh cooked chickpeas)
2 Tablespoons Tamari
2 Tablespoons Lemon Juice

Taco Seasoning Mix: Use to taste, store leftovers in a air tight container
2 Tablespoons Chili Powder
1/2 Teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne
1/2 teaspoon dried oregano
1 teaspoon paprika
2 teaspoons cumin
2 teaspoons salt
2 teaspoons black pepper

For tacos:
Arugula
Salsa
Vegan Cheese
Avocado
Taco shells

Preheat oven to 400 degrees

Mix beans, tamari, and lemon juice in a medium-sized bowl. Add taco seasoning to taste. Put beans on a lined cookie sheet, lightly sprayed with cooking spray and bake for 18-22 minutes.

Add your ingredients to the tacos when chickpeas are done and enjoy.

Cheers and happy eating!

The day has come.

2012-09-05T16:07:00.001-07:00

It's been awhile since my last post. Be patient with me. I've been super busy trying to bring you all new and exciting things.

My new webpage is coming along and I can't wait to share it with all of you!

Life continues to move forward as usual which is a good thing. Lot's of love in this house I tell you!

BK (Bonus Kid) is well established now in 8th grade. Can't believe that next year he will be a highschooler! Time flies!! He's preparing for an entrance exam for a great highschool here in town. We think he'll do great. He has been busy with the basketball team as well. Although, last week he had a bit of a set back. He broke his finger. Hopefully that will heal up quickly and he can get back to the game.

The little one (J) is busy growing like a weed!! She's getting so big I can't hardly stand it. I remember her being so tiny!

So little!

What has been on my mind for several weeks now is the fact that J has stopped nursing. She did it all on her own, much to my dismay. When it comes to breastfeeding my story has been a bit of a bumpy ride.

J was born in March of 2011, a rather perfect birth actually. I did it naturally and I have to admit is was the best part of the entire experience (pregnancy included). I wouldn't have it any other way. I got to experience, fully, all of what it takes to give birth. When she was born she nursed right away. She did well, although there is a learning curve for both. I stayed in the hospital an extra day just to make sure we were both getting the hang of it.

J nursed, well, for about a month or so and then one day decided it was hard work. She would scream. Not just a little bit but so much so I feared nursing in public! It was heart breaking. I thought for sure I must be hurting her. We had already figured out that dairy wasn't sitting well in her stomach (the dairy that was passed through my milk) so I stopped eating all dairy (haven't eaten since, yay!). But, this, we could not figure out.

The coaches for breastfeeding were not much help. Telling me to just push her on and so on. It was so frustrating. I finally went in to see J's pediatrician and she simply told me to pump and give her a bottle. She's still getting breast milk! So, for about 4 months I pumped. Every 2 hours at first then every 3 hours. It was a lot of work but so worth it in the end!

One day as J sat miserably pre-teething I gave nursing another try. She took to it and didn't stop! She was nursing again!

So, when I say I wasn't ready to let nursing go completely I mean it. It was a long road for us and I just wasn't ready. She had moved to once per day several months ago but on the day after she turned 17 months (a few weeks ago) she looked up and me and shook her head no. She's been doing it ever since. Trust me, I've tried. I cried. I cried. It was so hard to let go. I know I gave her the best for as long as she wanted.

My baby is growing up.

Do I have a bit more freedom now? Yes. Of course. But, I still think about it everyday. What gives me great pleasure is knowing she and I, as a team, made it as far as we did. I didn't give up and neither did she.

Go mom and baby!

Today she's nearly 18 months old. She is a little ball of energy!

Always getting into everything!

Her first birthday has come and gone. We know sit and think, wow, only 6 more months and she will be 2! How did it go so quickly? How have we managed? To be honest, she's a fairly easy baby. J has been a joy!!

First birthday!

My secret to motherhood is to spend every moment possible playing with, teaching, loving, nurturing you little ones. They will love you for it! I tend to want to hug and cuddle her more than she wants. She's so independent!

This past weekend we took the kids to the Phoenix Zoo. She loves animals so much I feel that zoo's are a great learning experience for her. I can teach her the value of life, animal life. I can teach her about captivity and my thoughts related. I can also show and teach her about all sorts of animals she wouldn't otherwise ever see. Picture books don't do them justice. We all had such a great time this weekend!

I really just wanted to take him home. He just sat there with me. He was truly cute!

How my life has changed since having my little one.

How has your life changed after having kiddos?

I count my blessings everyday with the family I have.

My little one is so grown up. I love watching her grow. I can't wait to see what kind of woman she becomes. What kind of kid. What she will be when she grows up. All those things.

But, first I will sit back and watch her just be.

Cheers!

Candy for me?!

2012-08-22T08:53:00.002-07:00

Yesterday was one of those days. You know those days? The ones where you just seem overloaded. As a mom, I feel this from time to time.

Is there enough time in the day? Dishes. Laundry. Cooking. Cleaning. Raising a precocious 1.5 year old.

Blogging has taken a bit of a back burning. I'm recipe testing on top of all the regular duties I carry. I'm also getting my blog ready for a move to WP and my webpage set up.

I'm working hard to get my webpage up so I can share with all of you more fun and exciting things! Personal Chef? You betcha! Cooking demos with the wonderful Mel Mason? That's right around the corner! I'm getting things done!

So, back to yesterday. As I walked through a store with my daughter I was feeling drained and overloaded. I'm sure we've all had this from time to time. So, I admit I made a poor choice! It's okay, right! As I noticed, after walking nearly the whole store, that my daughter had lost her water sippy cup I also ventured down the candy aisle. As my daughter decided that sitting in the seat of the cart was not what she wanted, even being belted in! I passed by an old favorite, sour candies! As she twisted herself, somehow, around in said seat I grabbed a bag of candy. Just one. But, I was having one of those days so yes, I grabbed 3 more!

Woah! As I left the store, not having found her sippy cup, I realized what I had done. I bought 3 bags of sugar laced with too much processed junk to count!

I ate some on the way home...

...and when I got home!

I had a stomachache!

Then I felt lethargic. Wow! I haven't eaten so much processed sugary foods in a very long time! Just to get that chemically induced sugary taste out of my mouth I ate a couple pickles. I know, weird, but when I eat sweets (which, strangely, I don't care for) I must have salt!

To make up for it, while making dinner, I couldn't stop taking fresh vegetables out of the fridge!

Tuesday night is our usual salad night. Salad, I made. As well as roasted brussel sprouts, roasted cauliflower, cucumber salad, and fresh garbanzo beans (thank you, pressure cooker!). I loaded up on veggies!

Salad, roasted brussel sprouts, roasted cauliflower, cucumber salad, corn on the cob (forgot to mention that!), and strawberries in the back as a dessert). Yum!

What do you eat when a sweet tooth hits? Generally I don't eat candy. Sometimes I eat my Jim Bites, loaded with protein and unrefined natural sweeteners (raisins, dates, agave nectar).

Last nights dinner included, as mentioned, brussel sprouts. To be honest, I've never liked those green little cabbage heads. I guess we also ate them after they had been frozen or canned. Last night was the first time I've had them fresh. Surprisingly, they were quite tasty!

Brussel Sprouts

1-2 lbs brussel sprouts, fresh, cut the brown ends off
2 Tablespoons cold-pressed extra virgin olive oil
Salt and Pepper to taste
3 cloves of garlic, pressed

Preheat oven to 400 Degrees

Mix all the ingredients in a bowl and place on a baking sheet lined with parchment paper or foil (with foil, spray lightly with cooking spray). Place in oven and roast for 30 minutes. Turn often so they don't burn. They will brown.

Brussel Sprouts

Even the hubby, who all this time hated brussel sprouts as well, like them. We were quite impressed!

Ever have one of those days? Decisions to buy candy or other things you wouldn't normally eat?

We all have them!

Cheers and happy *healthy* eating!

Chickpea Salad Sandwich

2012-08-14T12:52:00.001-07:00

Chickpea Salad Sandwich, fries and "rabbit food."

For some, summer is coming to an end. However, I believe here in Arizona, it may never come to an end. This whole summer I've been working on eating foods that I don't have to cook in the oven or on the stove. I still used both during the summer, but try to limit the use. It's just too hot!

Last week for the first time in a long time I did not create a menu. I had been so busy dealing with my little one who has decided to start her “terrible twos” early. My only thought was to get to the grocery store before nap time and get whatever we needed for whatever I could make up on the fly. I did well, actually. But, I certainly don't recommend not making a menu!

One night I was tired, of course, and not really feeling up to cooking. It happens right? I know that both my little one and BK like chickpeas so I decided to create a chickpea salad. Something we could eat on toasted bread or in a wrap. I did take out my mini convection oven to make curly fries though. The mini convection oven is very useful in the summertime, it doesn't heat up the house. As a vegetable, I served up what we call “rabbit food." Rabbit food, for us, is a mixture of raw fresh veggies. Carrots, celery, cucumber, radish, sugar snap peas, whatever you have on hand. No cooking involved, super simple, and the kids love it.

What would be your favorite edition to your own “rabbit food?”

Chickpea salad

Ingredients:
2 14 ounce cans garbanzo beans
4 tablespoons black olives, minced
2 tablespoons red onion, minced
2 tablespoons fresh parsley, minced
1 lemon, juiced
1 teaspoon cumin
1/2 teaspoons garlic powder
1/4 teaspoons sage
1/4 teaspoons oregano
salt and pepper to taste
1/2 tablespoon extra virgin olive oil

Preparation:
Drain and rinse the garbanzo beans. Place all ingredients, except salt, pepper and oil, in a large mixing bowl and mix well. Using a potato masher or the back of a fork, mash the beans. You don't want hummus just lightly smashed beans. Taste and add salt and pepper as needed. Add approximately 1/2 tablespoons of the oil and mix well.

Serve on toasted bread with a vegan mayonnaise* and enjoy. I added spinach to mine, but I love spinach. Kale would be great to.

* I found this salad can be a little dry, adding the vegan mayonnaise to the bread makes it perfect.

Yum!

GF option: Use GF bread or wrap.

This was a super simple dinner that we all loved! Kid-friendly, mom friendly! So tasty!

Cheers and happy eating!

School/Work Lunch Ideas. GF/Vegan

2012-08-07T20:50:00.000-07:00

For us school starts early this year. Last week, actually. As a parent what is an item you may have on your mind?

What to pack for school lunches! Yep, that's on my mind. Not only for the BK but for the little one as well.

Is it simple to make a vegan lunch for kids? Sure is! How bout gluten free? I'm new to learning about gluten free items so it has been a bit of a challenge. Once I get the hang of it though, easy!

A friend of mine, Jimmy, decided about a year ago to make a big change in his life. As someone who had been struggling with weight for many years he knew he had to do something to lower his weight and improve his health. Cycling alone wasn't doing it. He knew he needed to eat better. Jimmy added ViSalus to his daily regimen. What is ViSalus you ask? It's a 90 day challenge to weight loss and health. Now, the shakes are not vegan. They do contain whey protein. I myself do not drink these shakes but I do promote health and I've seen what this has done for my friend. This is why I'm sharing, especially for my non-vegan readers. :) In 90 days Jimmy lost 40 lbs and 6.5 inches off his waist. This was a year ago. Now, well let's just say he's rockin' the abs and all that goes with it! He's probably healthier than he's ever been!

He told me a few days ago that he and his family had decided to go gluten free and casein free. To hear this made me smile! Casein, the protein found in milk and cheese as well as processed foods, causes a broad spectrum of adverse affects in the body. His daughter is of school age so who better to help out right? A friend with a school aged child. One who has decided the GF/CF diet is best for not only himself but for his family.

I thought I'd include some ideas for lunches. Not only for the kiddos but for adults who pack a lunch as well.

First of all, gluten free. What is gluten? Gluten is a protein composite found in foods processed with wheat, barley and rye. Now days there are so many gluten free options available. Even restaurants offer gluten free items on their menus. Bob's Red Mill is a producer of GF products, making baking so much easier! Here's a link to their GF products, here. During my research I also found a rather comprehensive GF list. Find the link, here.

When I was a kid I generally had a sandwich of sorts in my lunch, an apple or other fruit, and a bag of chips. I also carried a bottle of water or juice. For the little one we send her with almond milk.

Good beverages to pack in a kids lunch:

Almond milk (provided you have access to a refrigerator or you can pack with a couple ice packs.)
Bottled water is always an excellent choice
Coconut Water is very hydrating and a great choice as well
Homemade juice (I'm a huge fan of homemade rather than store bought)
I'm not a fan of lot's of sugar but seeing as I have a teenager in the house who insists on soda at lunch (something he would just buy on his own anyway) I get him Hansen's Rootbeer. Still sugar but no caffeine and better than the countless overly processed name brands. Luckily the kid loves water and carrot juice too! :)

What I often make for the little one. Juice.
6 carrots
1 apple
1 orange
1 cup spinach
a dash of agave nectar

Juice all the fruit/veggies in a juicer. Mix in the agave once everything is juiced. This makes enough to last her 2-3 days but she's still quite small. Simple juice with great vitamins.

The snack portion of a lunch can be a bit tricking. I know it's easy to buy the processed items from your grocery store but try and avoid that. Or look for items with the least amount of processed items. Your big brands are often full of not so good ingredients.

Snacks for kids lunches and yours:

Veggies! Each Sunday, to make things easier, I bag up carrots, celery and snap peas into individual bags. This way they are ready to grab for each school lunch or for each lunch for the hubby. In his bag he likes a large handful of parsley to munch on too.
Edamame! My little one loves shelled edamame. This too can be prepared on Sundays and bagged individually for the week. It's a great source of protein and most kids love it!
Good Ole' Ants on a log. Why not, right? Peanut butter (GF and full of protein) and celery. Who doesn't love celery! Add some sweetness with raisins and it's so tasty, yet so simple.
Nuts are great for everyone! A handful a day is a great health benefit. I love raw almonds, cashews, and pumpkin seeds. Trust me if you haven't tried them raw do so, tasty! Again, you can pack these babies up each Sunday as well.
Crackers. I've found some great GF varieties. Almond or pecan nut thins. I found them at my local Sprouts Market. These are heavenly!
Air popped popcorn. Great snack. High in antioxidants.

Protein bites! I made up some tasty protein bites just for Jimmy and his family. But, I'm going to share the recipe with you all. I call them Jim Bites. A little play on words really because they'd be a great snack before hitting the gym. Great protein source!
Chickpeas. These little beans are full of protein as well as fiber. This helps prevent a spike in blood sugar levels! Try Dreena Burtons Jerk Chickpeas or Tamari Roasted Chickpeas. Both are great cold.

Jerk Chickpeas. Great cold too!

Jim Bites:
½ cup raw almonds
2 tablespoons hemp seeds
⅛ teaspoon salt
½ cup rolled oats
1 cup pitted dates
½ tsp vanilla extract
½ cup almond butter
1 tablespoon chia seeds (black or white)
1/4 cup raisins
2 Tablespoons dark chocolate chips (vegan)
1 tablespoon agave nectar (optional, see note)
Place almonds, hemp seeds, salt and oats in a food processor. Process, it will become a flour like consistency. Add the dates, vanilla, almond butter and agave nectar. Once this gets crumbly add the chocolate chips, pulse until it starts to ball up and stick to the bland. This may take a couple of minutes. When done, scoop up into small balls and place in refrigerator for an hour. Enjoy.

Fruit! Fruit is a simple addition to your lunch. Berries are an excellent source of antioxidants so those are always a great choice. Grapes, kiwi, bananas, melons, pineapple. It's all great. I like to cut up an orange for the little one and always include grapes. BK loves berries!

Note** I find when I eat these little guys I prefer them to be less sweet which is why the agave nectar is optional. If you want a little more sweet feel free to add this ingredient.

Main course:

For the kiddos peanut butter sandwiches seem to be a favorite. There are plenty of GF breads available today too. Trader Joe's have several varieties. Jams and jellies I'm a little concerned about only because the store bought varieties are full of sugar. Making your own though can be quite simple.
Eggless salad (again for this you will need a cold pack or access to a refrigerator). Make this into a GF wrap, either with GF tortillas or romaine lettuce. Both are quite tasty!

Eggless Salad:
1 package, 14 oz, extra firm tofu
1 tablespoon Bragg's Liquid Amino Acids
2 stalks celery, minced
1 small carrot, minced
1/2 tablespoon nutritional yeast
1/2 tablespoon stone ground mustard
2 tablespoons dill relish
1/2 teaspoon ground turmeric
1/4 teaspoon yellow curry
1/4 teaspoon cumin
1/4 teaspoon onion powder
1/4 teaspoon black salt
1/2 teaspoon garlic powder
1 tablespoon vegenaise (vegan mayonnaise)
Pepper, to taste

Preparation:

Wrap the tofu in two paper towels and drain between two plates. Place something heavy on top of the top plate. Drain, 10-15 minutes
Crumble the tofu into a large mixing bowl. Add all other ingredients and mix well. Let sit in the refrigerator for about 15 minutes. Mix again and add pepper as needed.

I'm a huge fan of hummus as is my little one. BK likes jalapeno flavored hummus. Pack some in a container with a baggie of cut up pieces of pita bread (whole wheat or GF). You could also eat the hummus with all the yummy veggies you packed. Great source of protein and fiber.
For us grownups salads are always good and easy to pack up. Each Tuesday night (I have so much on my plate Sundays so Tuesday it is) I make a rather large salad. That is our dinner Tuesday night and for the rest of the week we have salads at lunch. Add chickpeas, black olives, hemp seeds, and marinated artichokes to the every day veggies and you've got yourself a meal. Little one's may like this but it really depends on your little one. I pack simple balsamic vinegar as my dressing. Yum!

Oh yes, it's a big ole salad! Trash bowl next to it (the only good idea I got from Rachael Ray!)

My little one loves these pouches of pureed veggies (for the little ones for sure). Since she often turns her nose up at the greens I try to serve her this is the best way to get them. They are made by Plum Organics and all they contain is the veggie/fruit ingredients necessary. She LOVES these things! It's not a meal replacer but great to bring along to go with lunch.

Pack variety in your lunch, in the kiddos lunch, and everyone will be happy. Make things easier for yourself by preparing and bagging things only once per week. Don't try and do it each evening. The only things I put together each evening for the little one is her soy yogurt and fruit. Her milk as well. Takes less than five minutes and I'm done packing her lunch. I have containers just for her, labelled with her name to make things even easier.

A great place to get labels that are safe in the dishwasher AND washing machine is NameBubbles. i love this place! I get the daycare package which has several labels in different shapes and sizes. My daughter is nearly 1.5 years old now and I just ordered my second set. They truly last a long time! Wash after wash. I label clothing, containers, bags, jackets, sippy cups, whatever she needs to bring to school. Check them out.

I hope this makes packing lunches a little easier for you all. Let me know what your favorite items to pack are. Would love to add to the list for everyone.

Cheers and happy eating!

Menu plan week of July 29-August 4

2012-07-29T19:21:00.000-07:00

This weeks menu. Oh boy, I swear I already blogged this, last Thursday! That is until the hubby told me I hadn't blogged since Monday! I have had another very busy week.

Again this week, I'm keeping with the theme of using the oven less. It's still quite warm outside although the summer monsoons have hit which is wonderful. I do love the smell of fresh rain in the desert! My little one likes to stand under our porch and reach out into the water falling from the roof top. It's one of her favorite things to do.

I'm working on photos with the hubby's fancy camera mostly because the pictures come out so lovely but also because my little one broke my phone so no more photos from there. Baby spit kills! Any fancy camera picture suggestions are always greatly appreciated. I'm learning. :)

Here's the menu!

Sunday: July 29
I've finally made up my own eggless salad sandwich recipe. With the right bread or wrap it's GF! I'll be posting the recipe soon. I'm working on a blog for a friend of mine who's looking to eat more GF. I'm working on some recipes for him and his family. Lunch time friendly, some of them. This will be one of the recipes.

Monday: July 30
Indian Summer Sucotash with baked tofu. I found this good looking recipe in Vegetarian Times. Can't wait to try it.

Tuesday: July 31
Big Ole' Salad night! Yum!!

Wednesday: August 1
Nachos!! Ultimate Nachos! We will be making this with SmartMeat for the BK and a more of a lentil nacho filling for us. With all the toppings of course! I always make VegVeeta from Dreena Burton, goes wonderfully!

Thursday: August 2
Chickenless wraps. Trader Joe's has an awesome "chicken" nugget that we all actually like. Makes for an easy wrap night. We will be grilling red potatoes and corn on the cob.

Friday: August 3
No cook Friday night. What will you be having?

Saturday: August 4
Squash, Chickpea, and red lentil stew. Great thing about this fabulous stew, I can throw it in the crockpot in the morning. No need to heat up the house and it basically cooks itself!

Cheers and happy eating!