Whole Food Mommies

Newbie - Recipe Highlight! Creamy Broccoli Soup

2014-11-11T18:01:46.000+00:00

Cream of Broccoli Soup

Ingredients:
3 medium potatoes, diced
2 medium celery stalks, sliced
6 cups broccoli florets
1/2 onion, diced
2 cloves of garlic, minced
2 cups water
CASHEW CREAM SAUCE (see recipe below)
1 tablespoon dried basil (I sometimes add more- depending on taste)
1/4 teaspoon black pepper
3-4 tablespoons SESAME SEASONING- OPTIONAL (see recipe below)

DIRECTIONS

Place potatoes, celery, broccoli, onion, garlic and water in a large pot. Bring to a simmer. Cover and cook over medium heat for about 10 minutes, or until potato chunks are tender and pierced with a fork (do not overcook).
Make CASHEW CREAM SAUCE in a blender. Pour cream sauce into the pot with the vegetables and stir together (don't forget to add the additional 1 1/2 cups of water...see recipe below). Add basil and black pepper. Begin transferring mixture to the blender - 3 cups at a time. Blend mixture until the vegetables are completely smooth OR leave them slightly chunky, depending on your taste. Pour blended mixture into a clean pot. Keep warm on low to medium heat, stirring frequently, until steamy.

Top with diced red peppers or fresh tomatoes.

*My kids will eat this soup with fish crackers on top :)

CASHEW CREAM SAUCE
1 cup raw cashew nuts
2 cups water
1 teaspoon salt
2 teaspoons onion powder
1-2 Tablespoons Chicken-Like Seasoning (or Chicken Paste/Bouillon)
1/2 teaspoon garlic powder
2 Tablespoons cornstarch, flour or Clear Jel
1 1/2 cups more water (to be added after blending)

Place all ingredients in blender and blend on high for about 2 minutes until smooth (make sure mixture is smooth- not gritty). Pour into pot with vegetables. Add the 1 1/2 cups more water to the blender, swish it around, and add to the mixture in the pot.

Newbie - Twice Cooked Golden Potatoes (with dill & garlic)

2014-10-27T22:36:52.000+00:00

Twice Cooked Golden Potatoes (with Dill &Garlic)

Ingredients:

12-14 Small Golden Potatoes

1-2 TBSP Olive Oil *optional

1 TBSP Dried Dill

1/2 TBSP Onion powder

1-2 tsp Garlic Powder

Salt and pepper to taste

Directions:

Boil the potatoes in a large pot of water for about 15 minutes or until tender. I like to do the "poke with a fork" test. Once tender, remove from water. Cut in half and place skin side down on a baking sheet covered with parchment paper. Use a fork to smash the halves more open. There is no art to this and it doesn't matter how flat it becomes, the more potato exposed the more crispy it gets. YUM! Next Drizzle with olive oil. Then mix together the spices and sprinkle on top of the potatoes. Place in oven and broil on high for 10-15 minutes, until the tops are golden crispy brown. Remove from oven and serve warm. They will smell so good you will want to chow down immediately, but be careful not to burn your mouth! Enjoy. These are going on my holiday meal tradition list for sure!

Newbie - I am the boss!

2014-10-27T18:16:35.000+00:00

I posted a picture of the lunch I made the other day on instagram. It was a very simple meal. See pic below. I received a few comments that got me thinking. People are amazed that my kids eat this way or they wished their kids would eat something similar.

Veggie Sandwich (avocados, hummus, spicy mustard, cucumbers, tomatoes, sprouts, toasted whole grain bread)

Strawberries, peppers, cucumbers, baby tomatoes

We have written posts on here about helping kids make healthier choices or way to get them on board, but what it really comes down to for me is this: I am in charge! I know for some that may seem too simple or maybe too harsh. And believe me, I know that doesn't work on all children. The reality is I am buying the groceries so I am the one making the choice for them on what they can and will eat. I also have to be willing to eat the same way I expect them to eat.

Meal time at my house usually sounds like this, "what's for dinner?" I reply explaining what I am making. Most of the time I get a positive response from a few of my kids, but we have our fair share of "why?" Or "We had that last week" maybe even a pouty "Do I have to eat it?". To all of these responses I will say something along the lines of explaining what is in the meal and asking them to pitch in with part of the cooking process (which they LOVE), and then on days where that doesn't work. I will remind them we do not have whining or complaining about food at our table and my kids know it. It is not something new. I tell them we eat and are grateful to have food on our table, even if its not our favorite food. They know I am not backing down. Some nights we play the numbers game, 3 pieces of steamed broccoli or 10 big bites of your meal. Eat as many bites as your current age. There are little tricks here and there that I will use to help them along, but my kids know that I am in charge and I am not going to let them complain until they get to make something else. I had the opportunity to spend several months in a third world country when I was younger, I know what starving looks like. I have seen kids more than grateful for one meal a day. I have a hard time seeing my own children complain about a healthy home cooked meal made with love. So my approach has very little room for compromise and my kids have been raised that way. They have some liberties to swap this veggie for that one, or pick their fave toppings for the salad. When all is said and done, I am the boss! I am the one who is responsible for these little people and helping them to grow up happy, healthy, and grateful.

I am not saying this is how everyone needs to do it! I know that when first starting out on this path, it is so hard to get kids to appreciate any new food. Be patient with them and yourself. Baby steps, but set some rules and stick to them. (one bite of each new food, or only add one new veggie a week and make it each night. Those little taste buds will soon appreciate the new flavors).

How do you get your kids to eat healthy??

Newbie - Roasted Butternut Squash Soup

2014-09-17T03:33:35.000+00:00

This is by far my favorite fall soup. It is so simple, so delicious, and my kids all like it! I have been waiting for the weather to cool off enough here in Texas to make soup. We finally got rain, " a cold front" someone called it. It got down to almost 60 degrees for a day (we are back up in the 90's already). So I had to act fast and make this soup. Luckily most ingredients are usually on hand. Just had to pick up the squash!

Soup is one my favorite ways to load in a bunch a veggies, second to green smoothies, of course!

If you have ever been intimidated by fancy soups look no further than this no fail, make your house smell like heaven, simple to create recipe!

Roasted Butternut Squash Soup

Ingredients:

1 Butternut Squash

1 Large Yellow Onion

1 TBSP Olive Oil

1 Head of Garlic (the entire head)

3 Celery Stalks, chopped

2 Medium sized Red Potatoes, chopped

6-8 Large Carrots, chopped

3 Cup Water (approx)*

2 Heaping TBSP Better than Bullion "No-Chicken Base"*

*Option to use 4 cups Veggie Broth in place of the water if you do not have access to the bullion.

Roasting the veggies:

Preheat oven to 400 degrees. Line baking sheet with parchment paper. Cut Butternut Squash in half lengthwise, leaving the seeds in for now. Place facing up seeds exposed on the baking sheet. Quarter the onion and separate the pieces. Spread evenly on baking sheet. Drizzle both the squash and onions with olive oil. Cut the top off of the head of garlic so the top of the cloves are exposed. Wrap the garlic in foil and place on the pan. . Place in oven for about an hour or until the squash is soft. The onions will blacken on the edges and your house should smell pretty amazing. Remove and allow to cool while working on the next step.

Creating the soup:

Place the carrots, celery, and red potatoes in a large pot and cover with water (about 3 cups). Bring to a boil and allow it simmer for about 15 minutes or until the carrots and potatoes are soft. The roasted veggies should be cool enough by now. Scoop the seeds out of the squash. Then scoop the squash out of the skin and into the soup. It should come out fairly easy. Add the onions and garlic to the soup as well. Add garlic by squeezing from the bottom directly into the pot. It should also come out pretty easy and smell so nice! Add the bullion and stir all the veggie together, to mix the bullion evenly. If you have an immersion hand held blender then use that to blend the soup until its thick and creamy. Otherwise, scoop the soup into a food processor or a high powered blender and blend until smooth. Returning it to the pot to keep warm, serve immediately.

It's her favorite soup, she begged for a photo with it!

Newbie - White Bean Pesto Dip

2014-08-16T14:55:26.000+00:00

We have so many basil plants that keep popping up in our garden. We have had to start getting a little creative with recipes! My daughter and I are having a lot of fun!! YUM!

This bean dip came about as a twist on our amazing Lemon Walnut Pesto recipe (found here with our pizza recipes). We made a pesto pasta dish and topped it with white beans and fresh tomatoes. The white beans with the pesto was just too yummy not to try blending them together. Voila, another recipe is born.

White Bean Pesto Dip

Ingredients:

1 can White Beans, drained and rinsed

1-1/2 cups fresh Basil

1/3 cup raw Walnuts

1/3 cup raw Almonds

1/4 cup Olive Oil

1 Tbsp fresh Lemon Juice

4 small Garlic Cloves, minced

1 Tbsp Hemp Seeds -optional

1 Tbsp Nutritional Yeast

Directions:

Combine all ingredients in a food processor and blend until desired texture. Add salt and pepper to taste. Enjoy with fresh sliced veggies or pita chips/crackers. We have even been known to use it as a sandwich spread and with our pasta. It has a more mild pesto flavor and my kids love it!

PS. Don't forget to download our Legume Family Challenge for August (found here).

Veteran - TOFU "Egg" Scramble

2014-08-15T16:50:51.000+00:00

How about BEANS for breakfast?

As part of our BEAN/LEGUME Family Challenge month we wanted to

highlight our favorite TOFU SCRAMBLE recipe!

Yes- scrambled "eggs" made out of tofu...crazy I know,

but this recipe is seriously good!

And by replacing eggs with TOFU you significantly reduce your cholesterol & saturated fat intake which reduces your risk of HEART DISEASE (the leading killer in the US).

We have made prettier, fluffier tofu scrambles, that look gorgeous but taste bland and the texture is spongy. This recipe might not look as pretty, but has great texture AND great flavor. The secret is cooking the tofu and browning it before you start adding other ingredients (instead of adding everything at once and letting it cook). This allows the tofu to get extra firm and crispy on the edges. It takes about 10-15 minutes for the water to cook off and the tofu to get nicely browned.

There is also a SPECIAL ingredient that is optional, but makes this scramble that much better!

BLACK SALT (kala namak)

This is a special type of Indian mineral salt. It is actually pinkish grey rather than black and has a very distinctive sulfurous mineral taste (like hard boiled egg yolks). How cool is that!

I found mine at a specialty market in Salt Lake City, Utah called Tony Caputo's.

TOFU "Egg" Scramble

Servings: 4

Ingredients

12 ounce package extra-firm tofu, crumbled

2 tsp Olive Oil

3/4 cup red onion, diced

1/4 teaspoon turmeric

1 Tablespoon nutritional yeast

3/4 cup black beans

1 cup pico salsa or diced tomato

1/2 cup cilantro, finely chopped

Black Salt (Kala Namak), to taste

Directions

1. Open the package of tofu and drain all the liquid. Use a tofu press if you have one or use paper towels and a weighted plate on top to drain as much liquid as you can. Let sit and drain for 10 minutes or so.

2. Heat a frying pan to medium-high and add a little oil (or use a non-stick pan, which means you don't really need the oil). I only needed 1 tsp to coat the pan. Then add the tofu and cook for 10-15 minutes or until browned and cooked throughout.

3. Remove the cooked tofu from the pan and set aside. With the 2 teaspoons of oil added to the pan, begin sauteing the onion. Cook until soft (about 4-5 minutes). Add the turmeric and nutritional yeast, and cook for about a minute.

4. Then add the BLACK BEANS and Cooked TOFU to the mixture. Mix and heat the mixture for about 1 minute.

5. Lastly, add the PICO Salsa (or tomato) and cook for just a minute or so, not overcooking the tomato.

6. Remove from hit and toss in the cilantro. Add the BLACK salt to taste.

7. Serve with AVOCADO and toast or wrapped in a tortilla shell.

For more information on why WHOLE FOOD MOMMIES promotes eating EGGS sparingly...check out this excellent VIDEO by NUTRITIONFACTS.org

Veteran - Recipe Highlight: Sweet Potato & Bean Quesadillas

2014-08-13T19:55:31.000+00:00

Just recently we had dinner with some old friends that we haven't seen in a while. When they found out that we don't eat a lot of meat, they were curious as to what we ate for dinner every night?

If MEAT wasn't an option for the menu,

what in the world did we eat every night?

I'm sure there are many people out there who are

interested in EATING MORE PLANTS...

but have no idea what they would make for dinner.

So what in the WORLD do we eat every night?

My QUICK, one word answer to this question is: BEANS

So we really don't eat these EVERY NIGHT...but they are very common in our homes.

LEGUMES/BEANS are one of the world's most healthiest foods. Once you start cooking with them, you will see the possibilities are endless! Here is another one of our recipes we wanted to highlight this month (August is our EAT MORE BEANS month!). This is another recipe you can use for the BEAN FAMILY CHALLENGE (found here).

Sweet Potato & Bean Quesadillas

This is great for lunch, for a snack for even for DINNER! Add some corn on the cob and guacamole, and you have yourself a wonderful meal!

Servings: Makes an extra large batch approx 6 cups filling (great for freezing and using later!)

Ingredients

1 medium sized sweet potato, cut into bite sized pieces

1/2 red onion, chopped

2 teaspoons Olive Oil

1-2 teaspoons salt

1/2 cup Salsa (use your favorite brand)

¼ teaspoon onion powder

¼ teaspoon chili powder

¼ teaspoon cumin

3 Large Kale Leaves, chopped very fine

1 can of black beans (I used my favorite S&W brand Cuban recipe)

1 cup cooked quinoa

1 can refried beans

Whole Wheat Tortilla Shells or Tortilla chips

Directions

1. Roasted Sweet Potatoes:

Preheat oven to 400 degrees F. Toss potatoes, onion, oil and salt together in a mixing bowl. Spread in an even layer on a baking sheet. Roast the mixture until potatoes are tender and browned in spots, tossing once or twice, about 20-24 minutes. (The last 3 minutes I change my oven to BROIL to help get those brown spots on the potatoes).

2. Let the potatoes cool slightly and place in a medium sized bowl. Mash up the potatoes and onions till you reach a slightly chunky texture.

3. Add your salsa, seasonings, kale, black beans (drained) and quinoa. Mix thoroughly.

4. Place your potato mixture in a large skillet and begin heating it thoroughly. Add your can of refried beans and mix everything up until your mixture is very warm.

5. Place one whole wheat tortilla on a very warm frying pan. Add 2 heaping spoonfuls of your potato & bean mixture, spread to cover the entire shell. Place another shell on top and warm on both sides by flipping.

Once both sides are slightly browned, remove from skillet, cut into triangles...eat and enjoy!

Serve with guacamole, salsa and corn on the cob.

Veteran - Chickpea Mock Tuna Salad

2014-08-12T13:27:56.000+00:00

This is one of our all-time FAVORITE Chickpea Recipes!

CHICKPEA MOCK TUNA SALAD

This is also a great recipe to highlight during our EAT MORE LEGUMES Challenge.

Challenge found HERE.

Ingredients:

1 can 15 oz Chickpeas/garbonzos, drained

2 celery ribs, diced

1/4 red onion, diced

2 TBS mayo (veganaise works great!)

2 TBS mustard (dijon is our favorite!)

1-2 teaspoons dried DILL or FRESH Dill, chopped

Dill Pickles, diced (optional)

Salt to taste

Directions:

Mash the Chickpeas in a medium sized bowl using a potato masher or fork.

You can also pulse them in a food processor.

Combine all of the ingredients and mix well.

There are so many ways to serve this fabulous salad!

You can use it as a vegetable dip. It works awesome with cut up celery sticks!

You can eat it on top of a RICE CAKE!

You can use it for incredible LETTUCE WRAPS!

And of course- it makes a GREAT sandwich!

Veteran - WFM Family Challenge FRIDAY- Eat some LEGUMES!

2014-08-08T14:49:54.000+00:00

WE are SO SUPER excited to share our next

FAMILY CHALLENGE FRIDAY!

Today's Challenge: EAT SOME LEGUMES!*

CLICK HERE to DOWNLOAD!!!

(*** This link will only work for the month of August! So make sure to download quick!)

Legumes/Beans are one of the most nutrient dense foods, relatively low in calorie density and one

of the foods that is most common to many of the long-lived populations around the world. “Legumes are among the world's most perfect foods. They stabilize blood sugar, blunt your desire for sweets, and prevent midafternoon cravings. Even a small portion can help you feel full. They can be flavored and spiced in interesting ways, and you can eat an unlimited quantity of them.” Joel Fuhrman, M.D.

THE REST OF THIS MONTH WE WILL BE HIGHLIGHTING

SOME OF OUR FAVORITE LEGUME RECIPES!

CHECK BACK OFTEN TO MAKE SURE YOU GET THEM ALL!

Details of our CHALLENGES:

Many Friday's during the year, we will share with you one of our popular FAMILY CHALLENGES!

Eating healthy can be hard...especially for our children who are bombarded with disease-promoting foods at every turn. We have found that our children eat far healthier when they know the reason "WHY" they should, and just as important, they participate in a CHALLENGE (complete with check boxes!)

Our FAMILY CHALLENGES provide BOTH!

They get the "WHY"

AND the fun and motivating CHECK BOXES!

(Bonus: They also give you recipe ideas to help you achieve success)

These have been life-changing in our families! We have had children who gag when we ask them to eat a piece of celery to seeing the same child eat a whole english cucumber with not a single complaint.

You can also create special rewards for the children who complete the challenges...it works wonders!

Just picture it, your whole family...

working together to eat MORE PLANTS and GET HEALTHY!

We can't wait for you to try this!

much love,

Whole Food Mommies

Veteran - WATERMELON Birthday Cake

2014-08-07T20:25:09.000+00:00

I finally did it...I made a WATERMELON CAKE!

This is a Gluten-Free, Sugar-Free, Dairy-Free, Oil-Free, All Natural, Real Ingredients (only 4),

BIRTHDAY CAKE!

My son just turned 2 and thought it would be a great time to try making this. It turned out prettier than I thought.

There are 2 TRICKS to making this work better:

1. Purchase a high quality COCONUT CREAM. I have found many different brands and some are better than others! If you can't find COCONUT CREAM, Coconut Milk will work, just make sure it is high-quality (this usually means a little more expensive).

I used TRADER JOE's Coconut CREAM and it turned out pretty good.

TRICK #2: Leave this can in your refrigerator for as long as possible before using. A good 2-3 days works great.

Here is what I did to make this fun cake!

Ingredients

1 can COCONUT CREAM

1 TBS Maple Syrup

1 Watermelon

Berries (any variety)

Directions

Step 1: PLACE COCONUT MILK IN YOUR FRIDGE for 2-3 days...LETTING THE CREAM SETTLE AT THE TOP.

Step 2: Carve Watermelon into desired Shape.

Step 3: Make Coconut cream by scraping the cream from the top of the can into a bowl and mixing in the maple syrup (or any desired sweetener). Depending on your cream, it might already be thick enough, but if not, you can whip your cream with an electric beater until it thickens more (3 minutes)

Step 4: I placed both the watermelon and cream into my freezer for about 30 minutes, just to allow them both to chill.

Step 5: Slowly covered the cream on to the watermelon cake, starting at the top and working the sides. I placed the cake back in the freezer when I needed it to set a little more.

Step 6: Once covered, decorate with blueberries, strawberries, raspberries, even kiwi would be fabulous.

Chill in the fridge until it's time to enjoy!

Veteran - Honey Limeade Popsicles

2014-08-07T20:10:47.000+00:00

Just enjoyed a refreshing afternoon snack with the kids (inspired by thenaturalnurturer.com).

Homemade Honey LIMEADE popsicles!

My kids love licking all of my limes when I am done using them,

I thought it would be fun to add a thin slice to each popsicle. They all loved it!

Ingredients

4 large, soft limes

1/3 cup raw honey (we used our own honey from our beehive!)

Directions

Cut limes in half and juice them (making about 1/3 cup juice). Then bring 1/2 cup water to a boil in a saucepan. Add honey, and stir until dissolved. Pour syrup into pitcher, add 2 cups water. Stir until well blended. (you can add more honey here if desired).

Then pour limeade into 6 popsicle molds and freeze for at least 8 hours (depending on the size). (I love using the ZOKU Slow Pop molds! Great quality and good price.)

Don't forget to add a thin slice of lime to each mold.

Hope you enjoy! much ♡, {m}

Veteran - Roasted Sweet Potato Mushroom Leek Soup

2014-08-01T00:25:33.000+00:00

We have had some cooler rainy days here in Utah and with the addition of a slight head cold (sick in the summer? Crazy I know!) This vegetable soup recipe hit the spot! I had a yellow sweet potato (not a yam) that has been sitting on my counter waiting to be used. And my absolute FAVORITE way to eat this vegetable is when it's ROASTED in my oven! It made this fantastic soup that much yummier!

I had a hard time naming this soup, trying to include all the yummy ingredients...but you have to know what's in it right?

I made this batch in my electric pressure cooker, but it can definitely be made on the stove top. Both recipes are below.

Here is to more rainy days and great plant-based recipes! Hope you enjoy!

Roasted Sweet Potato, Mushroom Leek Soup (with Green Beans)

Ingredients

1 Large Yellow Sweet Potato, peeled and cut into bite sized pieces

2 tsp Olive oil & Salt to taste

1 TBS Coconut Oil or Vegan Butter or Olive Oil

1 medium Red Onion, diced

2 Large Carrots, sliced

5 1/2 cups Veggie Broth (I used Better Than Bouillon paste)

2 lbs russet potatoes, peeled cut into bite sized pieces

1 tsp salt

3 tsp dried dill

3 bay leaves

1/4 cup water

3 TBS cornstarch

1 lb mushrooms, chopped (any kind of mushroom work, I used baby portabellos)

1/2 lb fresh green beans, cut in half

Directions

First prepare and roast the sweet potato by mixing it with the oil and salt and roasting it at 425 for 20 minutes (last few minutes on high broil to get that browned look).

*Have these potatoes ready for when the 3 minute cooking time is finished (look below).

Pressure Cooker instructions:

Saute carrot & onion in the coconut oil for 5 minutes.

Add the broth, potatoes, salt, dill and bay leaves.

Cook on HIGH pressure for 3 minutes.

*The sweet potatoes will hopefully be done by the time this 3 minutes is up.

Quick pressure release the soup...then mix the 3 TBS cornstarch with the 1/4 cup water and add to the soup.

Add the mushrooms, green beans and the ROASTED SWEET POTATOES.

Set your pressure cooker for LOW pressure for 1 minute. Once the cooker reaches pressure, QUICK PRESSURE release. This is all you need to cook those mushrooms & green beans (so you don't have the wait the 1 minute).

Stir the soup, allow to cool slightly (it will be very HOT), and ENJOY!

Stove-Top Instructions:

Saute carrot & onion in the coconut oil for 5 minutes in a soup pan on your stove-top.

Add the broth, potatoes, salt, dill and bay leaves.

Cook on MEDIUM-HIGH until potatoes are getting soft (about 20 minutes).

*The sweet potatoes will hopefully be done by the time the potatoes in the soup are ready.

Then mix the 3 TBS cornstarch with the 1/4 cup water and add to the soup.

Add the mushrooms, green beans and the ROASTED SWEET POTATOES.

Cook on Medium-High until the green beans are cooked.

Stir the soup, allow to cool slightly (it will be very HOT), and ENJOY!

Veteran - Whole Food Mommies Reunite!

2014-07-30T05:06:56.000+00:00

Whole Food Mommies live 19 hours apart...

but this past weekend we got to spend sometime together! It was so rejuvenating!

We went to Spiral Diner Dallas Texas...LOVE those famous NACHOS!

Spent hours in the pool.

Even found sometime to exercise. {L} taught a yoga class that was AMAZING!

And of course we cooked some wonderful PLANT BASED food (Can't get enough carrot dogs!)

There is nothing better than being with a friend that truly knows the real you. We are business partners, but first and foremost we are friends!

Aren't Plant Based friends the BEST!

much ♡, WFM

Spiral Diner Order:

Nachos Supremo (cashew cheese to die for!)

El Paso Burger made from Cashew-Quinoa

Dessert~ Vegan Chocolate Peanut Butter Pretzel Shake.

Veteran - Vegan Carrot HOT DOGS

2014-07-24T23:56:41.000+00:00

Yes- this is not your typical hot dog! This is a VEGAN CARROT DOG! Made from a carrot that has been marinated over night and cooked to perfection! I got this recipe off food.com but changed it slightly with what I had on hand. Seriously, the weirdness recipe I have made in a long time, but to be honest- one of the BEST! You will love this!

VEGAN CARROT DOGS

Servings: 6 "hot dogs"

Ingredients

6 large carrots, peeled, with the ends cut off (Cut to the size of a hot dog)
1/2 cup Bragg’s Liquid Aminos (you could also use soy sauce)
1/2 cup water
2 TBS seasoned rice vinegar
3 TBS sesame oil
1 TBS apple cider vinegar
1 tsp liquid smoke
3 cloves garlic, minced
1/2 tsp black pepper
1 TBS onion flakes
6 whole wheat hot dog buns
Toppings: Ketchup, Mustard, Relish, etc.

Directions

Boil carrots for approximately for 8 minutes, or until fork tender but not mushy. Remove the carrots and run them under cold water to stop them from cooking more.

While the carrots are cooking, mix all the ingredients together to create the marinade.

Combine the carrots and the marinade in a tupperware container with a lid or a zip lock bag. Make sure the carrots are covered as much as possible in the marinade. Place the carrots in the refrigerator and shoot for 24 hours (I did 20 and it worked great). The longer in the marinade the better.

To cook the carrots, place them in a skillet with about a half a cup of the marinade. Heat the carrots for approximately 8 to 10 minutes, or until warm. You will notice that they will begin to turn dark (the marinade will somewhat burn on the bottom of the pan) which will give the carrots such a wonderful flavor! Continue to turn over the carrots throughout this process to brown them on all sides.

Serve on a whole wheat bun with all your favorite hot dog fixings. SO GOOD! Seriously weird...but so good!

Baked (YELLOW) Sweet Potato Fries

Ingredients

2 sweet potatoes (not yams)

1-2 TBS Olive Oil

Salt & Pepper to taste

Directions

Slice the sweet potatoes into "fries". Cover with oil, salt & pepper and BAKE at 425 for 15 minutes...then broil (high) for 4 minutes.

Veteran - Cool Summer Treats

2014-07-23T01:50:55.000+00:00

Beat the HEAT with these

FUN & HEALTHY Summer TREATS!

It’s getting hot outside and the kids are starting to ask for those typical summer treats like popsicles, Otter Pops and ice cream. While we know these treats are fun to have, we also know they are NOT the most healthy option to have every day. Most frozen treats are made with large amounts of sugar and some have large amounts of unhealthy fat. We have created a few fun treats that are full of healthy nutrients made from fresh organic and locally grown produce. They have no added sugars and supply healthy fats for your growing children. They are actually so healthy, they even work great for breakfast!

When we create plant-based recipes we always have the kids in mind. These treats will please both parents and kiddos alike. Give them a try and cool off Whole Food Mommies style!

Watermelon Strawberry Sipper

(makes approx. 6 one cup servings)

Ingredients:

5 cups Fresh cut Watermelon

3 cups Frozen Strawberries

Juice of 1 Lime (2 Tbsp)

Directions:

Place all ingredients in a blender.

Blend until smooth or desired texture. Enjoy!!

Harmons Grocery in Utah is having a sale on locally grown WATERMELON - That is the best tasting watermelon I have had all season! Check them out at any of their locations!

Popsicles are a great summer treat to help your family cool down and making homemade popsicles are easier than you think. The key is to make them using healthy whole ingredients AND have a taste that is kid-approved. Here are 3 simple recipes that not only taste fabulous but are made with nutrient-dense ingredients.

All you need to make these is a high-powered blender and some popsicle molds. No matter what your budget, Harmons kitchenware departments have a great selection of some of the best molds!

Coconut Berry Pops

(Makes approx. 12 small popsicles)

This recipe has no added sugar and is dairy-free. It is made with berries which are superfruits! They are high in antioxidants which help fight all major diseases.

Combine the following ingredients in a high-powered blender, and blend until smooth:

· 1 14oz. can Coconut Milk (this can be found in Harmons ethnic food isle, also light Coconut Milk is a healthier option if desired.)

· 1 cup Berries (Strawberries, Raspberries, Blueberries, etc. These can be fresh or frozen)

· 2 Bananas, sliced (fresh or frozen)

· 4 Dates, chopped OR 3 TBS Pure Maple Syrup

Pour into popsicle molds and freeze for at least 3-4 hours. Serve as desired.

Mango Coconut Popsicles

(Makes approx. 12 small popsicles)

This recipe is also sugar-free and dairy-free. It uses the sweetness of mangos and maple syrup to give it an incredible tropical taste.

Combine the following ingredients in a high-powered blender, and blend until smooth:

· 1 14oz. can Coconut Milk (this can be found in Harmons ethnic food isle, also light Coconut Milk is a healthier option if desired.)

· ½ cup Almond Milk

· 2 cups Frozen Mango Chunks

· ¼ cup Pure Maple Syrup

· ¼ cup unsweetened Shredded Coconut (this ingredient is optional, but definitely worth it!)

Pour into popsicle molds and freeze for at least 3-4 hours. Serve as desired.

Chocolate Almond Popsicles

(Makes approx. 12 small popsicles)

Combine the following ingredients in a high-powered blender, and blend until smooth:

1 ¼ cups Almond Milk (Plain, Vanilla or Chocolate)

2 TBS Almond Butter

2 Bananas, sliced (fresh or frozen)

4 Dates chopped OR 3 TBS Pure Maple Syrup

Pour into popsicle molds and freeze for at least 3-4 hours. Serve as desired.

Newbie - Oh My Gooey Goodness Banana Bread

2014-07-22T03:28:34.000+00:00

If you have ever wanted to attempt banana bread this is the recipe for you. It is a no-fail super delish and gooey banana bread. The ingredients are simple and easy to find at most grocery stores, you might have to make a trip to a specialty health food store for the sugar (if desired). My 11 year daughter loves to bake up a loaf every time we have a few extra ripe bananas that I haven't had the chance to freeze for smoothies.

Gooey Banana Bread

Ingredients:

4 Very Ripe Bananas

1 1/2 Cups Whole Wheat Pastry Flour

1/2 Cup Coconut Sugar (sucanat, or other sugar substitute)

2/3 Cup Coconut Oil

1 tsp. Vanilla

1 1/2 tsp Baking Powder

1 1/2 tsp Baking Soda

2 tsp Cinnamon

1 tsp Pumpkin Pie Spice

Optional add ins:

1/4 cup Chocolate Chips

1/4 cup crushed walnuts

Directions:

Preheat oven to 350 degrees, grease loaf pan with coconut oil or line with parchment paper.

In a large bowl mash together the bananas, vanilla, sugar, and coconut oil. In a separate bowl combine flour, baking powder, baking soda, cinnamon, and pumpkin pie spice. Mix well, then stir flour mixture into banana mixture until evenly combined. Add in optional ingredients. Pour into loaf pan. Bake in over for 40 minutes or until you can poke with a toothpick and it comes out clean.

Veteran - 5 Minute Fruit & Oatmeal Breakfast (Soaked)

2014-07-17T19:23:12.000+00:00

My overall health and well-being always seems to be a little better when I eat a RAW breakfast.

Starting off the day with easily digestible food makes my belly happy!

And most of the time my kids love eating this way! Here is my 2 year old trying to steal a strawberry!

But to be honest, sometimes fruit just doesn't cut it, especially when I work-out in the mornings.

And when my children eat, for example, a bowl of strawberries for breakfast they are usually hungry again before lunch.

These are the reasons why I love homemade MUESLI cereal (overnight soaked grains nuts & seeds).

Recipe found HERE.

But what happens when you forget the night before to soak the cereal?

Or when you want something quicker?

This recipe below is the answer! In 5 minutes you'll have a raw breakfast that will sure to please everyone!

5 Minute Fruit & Oatmeal Breakfast (Soaked)

About 5 servings

Ingredients

2 cups Rolled Oats

3 TBS Sunflower Seeds

2 TBS Flax Seed

1 TBS Chia Seed

3 TBS Wheat Bran

3 TBS Hemp Seeds

1 tsp Salt

3 tsp Cinnamon

3 TBS Coconut Sugar (optional*)

Dried Fruit (to be added at the end)

Options: Dried Blueberries, Cranberries, Strawberries, etc. And/or Raisins

Directions

Place all the ingredients (except dried fruit) together in a high-powered blender, and pulse a few times to just begin chopping up the oats. BUT don't chop too much, you still want to see the oat flakes.

*A sweetener is optional. This cereal can become the most sweet with a sliced banana on top. But my kids will eat this more when I add the sugar.

Place all together in an airtight container and store in your refrigerator OR you can make single servings (I use small glass jars) that make it super easy for your children to make their own soaked cereal. They can eat it right out of the jar!

When you are ready to eat:

Pour 1/2 cup non-dairy milk on top of 1 cup cereal and let soak for about 5 minutes.

Top your cereal with FRESH FRUIT like sliced bananas, raspberries, blueberries, strawberries, apples, peaches, mangos, grapes...etc. What ever your children love. This cereal is an excellent way to consume not only whole grains, but raw seeds which provide essential fatty acids. Those nutrients that help your childrens BRAINS the most!

Hope you enjoy!

Veteran - Watermelon Green Juice

2014-07-14T16:37:30.000+00:00

Watermelon GREEN Juice

This is such a fun recipe to make and is beneficial for multiple reasons:

1. It's super easy to make.

2. It has HUGE amounts of Spinach, which is one of the

3. It is a great transition drink for those people who have trouble drinking those thick green smoothies.

4. Babies, kids and teenagers love this sweet and refreshing drink.

5. You will never waste any watermelon again...it is a great way to use any watermelon that might be too soft for some people's liking. And also a great way to use spinach that might be going bad soon.

BUT...if you choose to strain the pulp (you DEFINITELY DON'T HAVE TO), the amount of fiber is decreased. I still prepare this for my family when we are in the mood for a cool, refreshing drink (and I have a lot of watermelon).

**You can also substitute APPLES when watermelon is not in season.
most nutrient dense foods on the planet.
Watermelon GREEN Juice
Ingredients

2 cups watermelon

1 slice lime or lemon, 1/4 of an inch thick

2 large handfuls of spinach

Directions

Fill your blender with your watermelon and slice of lime. Pulse until smooth. Begin adding your spinach and blend until smooth. I have added up to a pound of spinach to really make this a power GREEN DRINK.

If you want to STRAIN some of the pulp:

Using a food grade CHEESE CLOTH, pour your drink into the cloth and strain the juice into a bowl. You can strain as much as you want with as little or as much pulp as you like.

Serve over ice and enjoy!

Veteran - Healthy & Simple Banana Muffins

2014-07-11T15:27:57.000+00:00

Healthy & Simple Banana Muffins

These are basic muffins, but surprisingly super delicious and moist. We love making these in our home. My kids especially love when I add chocolate chips to the recipe. You can store these in your freezer for later use, but they tend to not last that long! Hope you enjoy!

Ingredients

1 1/2 cups Whole Wheat Pastry Flour (or gluten-free flour)

1 1/2 teaspoons Baking Soda

1/2 teaspoon Salt

3 Very Ripe Bananas

1/2 cup Coconut Sugar (brown sugar works as well)

2 Tablespoons Vegan Butter, melted

3 Flax Eggs for Vegan muffins Or just 1 real Egg for non-vegan

1 1/2 teaspoons Vanilla Extract

Chocolate Chips or Walnuts, optional

Directions

Prepare Flax Eggs by combining 1 1/2 TBS ground Flaxseed and 3 TBS Water, and set aside.

In a large bowl, mash the banana, leaving some texture. Add sugar, baking soda, salt and mix together well. Stir in flax eggs, vanilla, melted butter and stir. Add flour and stir until combined. Then mix in chocolate chips or walnuts, optional. Divide batter evenly into a regular muffin pan - about 1/2 full. Bake at 375 for about 20 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from pan and serve warm is best.

Newbie - Getting kids in the Kitchen

2014-07-08T01:57:00.000+00:00

I had the chance to be out of town for a few days with some girlfriends while my wonderful husband stayed home with my four daughters. It is so great for them to spend time together and always great for mom to take a few days to rejuvenate!

To my wonderful surprise my five year took over the kitchen and created her, as she calls it, "Famous Secret Recipe" which has recently been changed to "Special Recipe" because she loves telling everyone how to make it! This dish has become quite famous in the last month at our house. Now all four of my kiddos make it on a daily basis and even share with friends! It is so simple, yet so delish. Emily has converted many friends and even a few new neighbors have had the delightful chance to taste her special recipe!

Emily's "Special Recipe" Chick Peas

Ingredients:

1 can chick peas, drained and rinsed

Salt

Pepper

Onion Powder

Garlic Powder

Directions:

Combine all ingredients in a small bowl, add seasonings to taste. Each of my kids make it slightly different based on their taste buds and they munch on these while reading, watching a movie, or playing.

We also use these new recipe to top salads and they make a great center for lunches!

Veteran - Summer Recipe Ideas

2014-07-02T23:12:42.000+00:00

Here is an update on a few AMAZING recipes we have been sharing on Instagram!

Vegan Cheesy Pesto Melts

Ingredients

Pesto*

Sun-Dried Cashew Cheese*

Sauted Mushrooms & Onions

Thin Whole Wheat Buns

Cherry Tomatoes

*Found in Pizza Download

Breakfast Almond Butter Oats

Ingredients

Rolled Oats

Chia Seeds

Bananas

Topped with: Almond Butter, Walnuts and Vanilla Almond Milk.
Combine all the ingredients and let soak for 10 minutes.

Loaded VEGGIE Hummus Burrito

A great way to get your RAW Veggies in for the day!

Ingredients

Fresh Green Beans, cut

Red Cabbage, Chopped

Bell Pepper, sliced

Hummus

Whole Wheat Tortilla Wrap

Spread your favorite hummus generously on your tortilla shell (we love Trader Joe's Cilantro Jalapeno!). Stuff as many veggies as you can and roll up! May need toothpicks to hold everything in place.

Strawberries and CREAM

Slice strawberries and top with Coconut Cream, Mini Chocolate Chips and HEMP Seeds

Irish Tacos with Corn Salsa

I love that I can freeze my Irish Taco recipe and use it for a quick lunch!

Ingredients

Red Cabbage, chopped

Irish Tacos

Trader Joe's Corn Tomato-Less Salsa

Avocados

Corn Tortilla Shell

Veteran - Favorite BERRY Recipes

2014-06-21T03:40:03.000+00:00

It's that time of year...BERRIES are in season!

My family can't get enough of these wonderful fruits!

We love this time of year for the amazing fruits it provides! We wanted to share with you just a few kid-friendly recipes that utilize these wonderful BERRIES this time of year. This are simple recipes that your whole family will love. And don't forget, just eating the berries by themselves is never a bad thing!

Also- if you live in Utah...Harmons Grocery is the best place to buy BERRIES this time of year. I have never purchased a bad container of berries from them. Don't you hate it when you buy a container, and they are already mushy! This doesn't happen at Harmons and that is why I am so grateful I have one just down the street! Harmons is currently running their BERRY MANIA sale. You buy 5 containers of berries for only $10. You can't beat that!

Whipped Pineapple Berry Smoothie

(Serves 2)

Combine the following Ingredients in your blender, and blend until smooth:

2 cups whipped pineapple slush (recipe here)

1 cup Berries (frozen or fresh) Strawberries, Blueberries, Raspberries, etc.

1/2 Fresh squeezed Orange Juice (or any non-dairy milk would work)

Coconut Berry Pops

(Makes approx. 12 popsicles)

Combine the following Ingredients in your blender, and blend until smooth:

1 can Coconut Milk (lite is a healthy option)

1 cup Berries (Strawberries, Raspberries, Blueberries, etc....fresh or frozen)

2 Bananas (fresh or frozen)

4 Dates, chopped OR 3 TBS Maple Syrup

Pour into popsicle molds and freeze overnight

Fruit Salsa with Cinnamon Sugar Chips

Use Berries for the fruit salsa...blueberries and raspberries are the perfect size!

Recipe found HERE.

WFM Blender Waffle Recipe

Berries work great for delicious toppings, along with whipped coconut cream!

Recipe found HERE.

Quinoa & Berries

For a great breakfast try cooked and cooled quinoa, non-dairy milk and BERRIES!

Strawberry Salad with Balsamic Vinaigrette

Add any berry to your leafy greens & vegetables and with the addition of this amazing salad dressing, and you got yourself an amazing meal! Dressing Recipe HERE.

BERRIES all by themselves

...need I say more? One of my families favorite breakfasts!

Veteran - Peanut Butter Chocolate Mousse (Vegan)

2014-06-19T04:09:45.000+00:00

Here is another version of the ever popular 3 Ingredient

Vegan CHOCOLATE MOUSSE.

We thought...why not add PEANUT BUTTER!

Peanut Butter Chocolate Mousse

(dairy-free & vegan)

Ingredients:

1 package Silken Tofu

1 cup Chocolate Chips (vegan)

1 cup Non-Dairy Milk (Coconut Milk, Coconut Cream, Almond Milk or Soy Milk)

4 TBS PB2 Powder*
--For a sweeter version, try adding 2 TBS maple syrup...SO GOOD!

PB2 Powder- is a powdered peanut butter, made by squeezing natural oils out of the peanut and then dehydrating what’s left, yielding a powder in which 90% of the fat is removed from the peanut. I personally don't consider this a WHOLE FOOD and believe WHOLE is always better. But wanted to try it out for fun- and with this type of a recipe, I think it works AMAZING!

Optional Toppings:

PB2 Flavored Whipped Coconut Cream & Peanut Butter Cups

(Details on how to make whipped coconut cream below)

Directions for the MOUSSE:

Combine Chocolate Chips and Milk in a small sauce pan over medium heat.

Stirring constantly until combined and completely melted.

Let chocolate mixture sit for a few minutes to cool (this will help with the mousse setting up).

Then combine chocolate mixture with Tofu and PB2 Powder (optional) in a high-powdered blender or food processor.

Blend until smooth.

Place in refrigerator for an hour (until thickened)...OR if desired place in your freezer until frozen!

If it is frozen, let sit on your counter to thaw before consuming, very quickly...because you won't be able to help yourself.

WHIPPED COCONUT CREAM

To make whipped coconut cream, basically place a high quality can of coconut cream in your refrigerator over night (the better quality the thicker the cream). Then after you open the can, scoop out the cream that has settled on top. Place this cream in a bowl (you can add a sweetener if you would like and vanilla) and whip it up for a good 2-3 minutes. It should become somewhat thicker. Than place back in your refrigerator to thicken. This can be used as a wonderful and super yummy alternative to dairy whipped cream.

Veteran - Whipped Pineapple Slush

2014-06-19T03:43:55.000+00:00

Hello all your WHOLE FOOD MOMMIES out there! Both Newbie Mommy and I (Veteran Mommy) have been on vacation/yoga retreats and happy to be back! We still stayed somewhat present on Instagram (if your not following us- check us at @wholefoodmommies) and facebook! But again, we are happy to be back home with our families and our own kitchens!

We wanted to share a fun SUMMER Smoothie recipe that our kids love!

Whipped Pineapple Slushy!

This recipe turns a normal smoothie into a slushy smoothie!

Great for the summer months!

Of course we prefer fresh juice for smoothies- but this is a fun alternative that makes your smoothies tropical

Step 1 - Pour pineapple juice (not from concentrate) into bowl.

Step 2 - Place in freezer until a quarter frozen (about 4-6 hours). The top portion will have started freezing.

Step 3 - Using a hand mixer WHIP the juice for a good 2 minutes until really frothy. Then place back in the freezer.

Step 4 - Freeze over night or until completely frozen. Scoop out the slush easily and use in all your fruity recipes!

Strawberry Blueberry Pineapple Slushy

Blend the following ingredients together until smooth:

4 Big scoops Whipped Pineapple Slushy (about 1 cup)*

3 Large Frozen Strawberries

1/2 cup Frozen Blueberries

1 Banana (fresh or frozen)

*add more whipped pineapple slushy if too thick

Much ♥, wfm

Veteran - WFM Family Challenge FRIDAY- Something ORANGE

2014-06-06T17:51:25.000+00:00

WE are SO SUPER excited to share our next

FAMILY CHALLENGE FRIDAY!

Today's Challenge: SOMETHING ORANGE*

CLICK HERE to DOWNLOAD!!!

(*** This link will only work for 3 DAYS! So make sure to download quick!)

Who doesn't love eating a fresh juicy orange? Or biting into a garden fresh carrot?

Have you tried fresh carrot juice? Super sweet and refreshing!

Use this challenge for the next 2 WEEKS to help you and your family eat healthy and be happy!

much love,

WFM

Details of our CHALLENGES:

Many Friday's during the year, we will share with you one of our popular FAMILY CHALLENGES!

Our FAMILY CHALLENGES provide BOTH!

They get the "WHY"

AND the fun and motivating CHECK BOXES!

(Bonus: They also give you recipes to help you achieve success)

You can also create special rewards for the children who complete the challenges...it works wonders!

Just picture it, your whole family...

working together to eat MORE PLANTS and GET HEALTHIER!

We can't wait for you to try this!

much love,

Whole Food Mommies

Veteran - Cauliflower Pizza Crust Download

2014-06-04T23:52:32.000+00:00

Here is the RECIPE download for the

CAULIFLOWER PIZZA CRUST.

(Just click on the picture or the title above)

This download comes with 3 amazing Pizza Sauce Recipes:

Cashew Cheese, Hummus and Pesto

Everything is gluten-free, dairy-free, super-healthy and so yummy!

Hope you enjoy!

much love, WFM

Veteran - Peanut Butter Banana Chocolate Bites

2014-06-02T21:49:51.000+00:00

PEANUT BUTTER BANANA

CHOCOLATE BITES

In our household Monday nights are FAMILY NIGHTS.

We like to spend this night spending quality time together.

To my children's delight, this night usually includes a treat!

This is what my son and I came up with tonight.

He wants to call them PBBC Bites (Peanut Butter Banana Chocolate Bites).

Here is what we did:

1. Sliced 2 ripe bananas into 1/4 inch slices and placed them on a cookie sheet in the freezer (we left the bananas there for an hour).

2. In the meantime, combine 4 TBS nut butter (we used peanut) and 1 TBS coconut oil in a small saucepan over low heat, and mix until smooth.

3. Then melt about 1/2 cup dark chocolate until smooth and creamy (we used a double boiler over the stove).

4. Quickly take out the frozen bananas from the freezer and begin scooping small amounts of peanut butter mixture on each piece of banana. You can sprinkle shredded coconut if you desire. Place back in your freezer for about 20 minutes or until peanut butter has set.

5. Quickly take out the frozen Peanut Butter Bananas from the freezer and begin scooping small amounts of CHOCOLATE on each piece. Immediately place back in freezer.

EAT THESE RIGHT OUT OF THE FREEZER FOR A

SUPER YUMMY COLD TREAT THAT YOUR KIDS WILL LOVE!

Veteran - Chocolate Almond Smoothie- 4 Ingredients

2014-06-02T21:37:36.000+00:00

Chocolate Almond Smoothie

(KIDS LOVE THEM!!!)

ONLY 4 Ingredients!
Serving for ONE

Blend the following:

1 cup almond milk

1 TBS Almond Butter

1.5 Frozen Bananas

1 TBS Cocoa.

If you feel like splurging- top it with

ribbon coconut, dark chocolate mini-chips and graham crackers!!!

much love, WFM

Veteran - Fruit for Breakfast!

2014-05-30T16:32:27.000+00:00

Fruit for BREAKFAST!!!

There is something about making food look pretty that makes it taste even better!

much love! WFM

Veteran - WFM Super Bean Burritos- Recipe Highlight!

2014-05-29T05:15:34.000+00:00

What would you think if I told you I made

this meal over 8 months ago...

and just had it for lunch yesterday?

If you don't believe me, than you have never made

Whole Food Mommies Super Bean Burritos!!!

Made with

ROASTED SWEET POTATO & ONION

CILANTRO LIME QUINOA

REFRIED KALE BEANS

CUBAN RECIPE BLACK BEANS

All rolled into a whole wheat tortilla! Perfection!!!!

Seriously, one of the best things I make! For 3 reasons:

1. Healthy Freezer Meals are worth their weight in gold!

As a busy mother, there are many nights during the month that I don't know what's for dinner

and I have minutes to make it.

Pull a few of these out...and you've got yourself a healthy, nutrient dense, super tasty meal.

2. They are CHEAP! Super inexpensive to make.

Last time I made these (8 months ago) My sister and I came together

and put together 80 of them! Crazy huh?

We each took home 40. Our total cost for each burrito???

$0.87!!!! You can't beat that!

3. They LAST a long TIME!

This burrito pictured above was the last of the 40.

Yes...they lasted me over 8 months in my freezer and still tasted GREAT!

FREE DOWNLOAD HERE!

Comes with detailed instructions and SHOPPING LIST!

MUCH LOVE,

whole food mommies

Veteran - PINA COLADA Recipes

2014-05-29T04:54:03.000+00:00

Piña Colada Recipe

Just 3 Ingredients!

#dairyfree #glutenfree #sugarfree #vegan

Ingredients

1 cup coconut milk (use lite coconut milk for less calories or almond milk with coconut extract for even less)

1/2 cup frozen pineapple

1 frozen banana

Place all ingredients in high-powered blender and blend until smooth and creamy. Top with fresh fruit!

Or...

MAKE IT GREEN...and add some SPINACH!!!

Veteran - Cauliflower Almond Veggie Burgers

2014-05-29T04:49:50.000+00:00

Cauliflower Almond Veggie Burgers

(Makes 8 patties)

INGREDIENTS

1 Head of Cauliflower, ground (3 1/2 cups)

1 1/4 cups almond flour (I ground raw almonds in food processor)

4 flax eggs (recipe on food.com) or 3 real eggs, if you prefer

4 TBS nutritional yeast

1 tsp sea salt

2 tsp dried rosemary

1 tsp garlic powder

1. Make Flax Eggs if desired.

2. Mix all the ingredients together until sticky batter forms. Shape into 8 thin burgers and place on tin foil or parchment paper on a backing sheet. Cook at 450 for 20 minutes on one side, then remove from oven to let cool (about 10 minutes). Once cooled you can flip them and place them back in the oven for 15-20 minutes (until browned and cooked through).

Veteran - Fruit Salsa with Cinnamon Sugar Chips

2014-05-29T04:25:14.000+00:00

Fruit Salsa with Cinnamon Sugar Chips!

My kids have been in heaven! Fruit salad for after school snack yesterday and breakfast today!

The fruit salad is made up of any yummy fruit that you have on hand (all of the fruit in my salad was on sale this week!) Kiwis, Watermelon, Apples & Strawberries!!!!

The trick is to cut up your fruit very small so you can eat the salad with your cinnamon sugar chips! The combination is to die for!

Here is what I did for the CINNAMON SUGAR CHIPS:

Placed a small amount of coconut oil on a heated frying pan. Placed a whole wheat tortilla shell and fried it for a minute or two on one side, then flipped it on the other. Sprinkled cinnamon and sucanat (unrefined sugar) on top. Than rolled the tortilla over, in half to help melt the sugar. Took it off the pan and cut it into triangles.

Seriously...we are loving this healthy snack in our home. Super easy, simple and yummy! Perfect for all you whole food mommies out there!

★★★ ALSO!!!! This is a great way for your children to eat SOMETHING RED this week! (See #WFMFamilyChallenges)

Veteran - WFM Family Challenge FRIDAY- Something RED

2014-05-23T23:50:23.000+00:00

(smoothie recipe at the bottom)

WE are SO SUPER excited to begin sharing our

FAMILY CHALLENGE FRIDAYS!

Today's Challenge: SOMETHING RED*

CLICK HERE to DOWNLOAD!!!

(*** This link will only work for 3 DAYS! So make sure to download quick! Don't worry...we will share this again!)

Many Friday's during the year, we will share with you one of our popular FAMILY CHALLENGES!

Our FAMILY CHALLENGES provide BOTH!

They get the "WHY"

AND the fun and motivating CHECK BOXES!

(Bonus: They also give you recipes to help you achieve success)

You can also create special rewards for the children who complete the challenges...it works wonders!

Just picture it, your whole family...

working together to eat MORE PLANTS and GET HEALTHIER!

We can't wait for you to try this!

much love,

Whole Food Mommies

Secret Strawberry Smoothie

(Serves 2)

1/2 Cup Freshly Squeezed Orange Juice

1/2 Cup Frozen Pineapple Juice*

1/2 Frozen Banana

Frozen or Fresh Strawberries (as many as you would like)

Directions:

Mix altogether in a high powered blender. This smoothie has such a slushy type texture...super yummy!

*This is the secret to the texture & taste!

Buy a large container of pineapple juice. Pour it into a container and place in your freezer for 4 hours- or until slightly frozen. Then WHIP it with a electric beater for 2 minutes. Place back in your freezer until completely frozen (6+ hours). Then when using it for your smoothies, you can scoop out the frozen juice with a ice cream scoop! Super fun! I'll post detailed picture of this "secret" soon!

Veteran - Whole Food Mommies MEANING, PURPOSE & DIRECTION

2014-05-23T23:09:57.000+00:00

We are so excited to be able to share great recipes with all of you!

We have some amazing changes taking place with not only our website but with our

MEANING, PURPOSE and our DIRECTION.

As we have talked about our purpose in doing Whole Food Mommies,

we have been reminded about our "WHY".

And our "WHY" is

ALL ABOUT FAMILY!

Whole Food Mommies would LOVE to be

one of your top sources for PLANT BASED FAMILY LIVING!

We both started this journey because of our desire for healthy kids!

Our focus is them (and our sweet husbands as well!)

We are excited to begin sharing with you:

More #FamilyGreenSmoothies

#WFMFamilyChallenges

After School Snacks

Lunchbox Ideas

Tips and Tricks for the Pickiest Eaters!

5 Minute Dinner Recipes

Freezer Meals

Guilt-Free Desserts

and much, much, more!

We are both busy Moms and we love that calling!

And we also LOVE sharing our recipes and ideas with you.

We are blessed to be able to do both!

So YES, basically you can blame our kiddos for Whole Food Mommies :)

And if you don't hear from us every now and then...

you can blame them for that as well!

They keep us busy...and eternally happy!

much love,

Miriam & Loni

WFM

Veteran - WFM's Raw Granola

2014-05-19T18:37:19.000+00:00

Whole Food Mommies RAW Granola

The recipe pictured is our families favorite CHOCOLATE CHIP granola squares. But we also love this recipe minus the chocolate and topped with apples and raisins!

DRY INGREDIENTS

3/4 cup buckwheat groats (approx. 1 1/2 cups sproated, see instructions below)

1 cup Oats (quick or non-quick)

3/4 cup dried shredded unsweetened coconut (I like to use ribbon as well)

3/4 cup almonds (chopped)

1/3 cup sesame seeds

1/2 cup sunflower seeds

1/2 tsp. cinnamon

1/4 tsp. sea salt

Optional: Chocolate Chips (any kind of chocolate and as much or as little as you want).

Here are 2 variations on the WET ingredients.

For SQUARES (which need to hold there shape more) you need to use more WET ingredients.

WET INGREDIENTS for Squares

3/4 cup almond butter (or peanut butter…I usually do a little of both)

1/3 cup raw honey

3 TBS coconut oil

1 ½ tsp vanilla

For GRANOLA (which is more dry, and great for cereal or a snack).

WET INGREDIENTS for Granola

1/2 cup almond butter and/or peanut butter

1/4 cup raw honey

2 TBS Coconut Oil

1 tsp vanilla

DIRECTIONS:

Combine all the dry ingredients in a bowl and mix together. Combine the wet ingredients in a separate bowl and mix together until smooth (may need to be heated to help achieve the smooth texture using stove-top or microwave.). Then pour the wet ingredients into the dry ingredients and mix well.

You can mold the granola mixture in a baking pan and freeze until more solid. This makes the granola easier to cut.

Can be stored in the refrigerator for up to 2 weeks.

Note: Any nut, seed or grain can be substituted into recipe. Add more dry ingredients or more wet ingredients depending on your taste.

Sprout the buckwheat groats:

Soak the 3/4 cup groats in water overnight. In the morning, rinse them well and drain them well and set in sproating tray (I use SPROUTMASTER). Rinse and drain that evening. Rinse and drain the following morning. They should be sproated enough by early that afternoon.

Veteran - Protein Chocolate Balls

2014-05-19T16:34:20.000+00:00

RAW Chocolate Protein Balls

This recipe acts as so many things in my home.

They are a wonderful snack for my children, giving them a perfect amount of raw nuts and seeds.

They are plenty sweet so my kids love them.

They also act as a post-workout snack...giving me the protein my body craves.

They are made with only WHOLE ingredients...nothing processed!

(no protein powders, no processed flour)

They are SUGAR-FREE, OIL-FREE, DAIRY-FREE, GLUTEN-FREE...

AND...They are CHOCOLATE!!!!

They taste delicious!

Raw Chocolate Protein Balls

Ingredients

1 cup raw cashews

1/3 cup raw almonds

1/2 cup raw walnuts

1/3 cup raw sunflower seeds

2 tablespoons raw flax seed

8- 1 oz. coconut date rolls or 8 oz. of any type of date, chopped small

3 tablespoons Cocoa powder

1 teaspoon vanilla

Directions

1. Place all of the nuts and seeds in a food processor or powerful blender and finely chop all of the ingredients. To help grind the flax seed enough, you can always grind this first in a coffee grinder.

2. Add the chopped coconut date rolls (image below), cocoa and vanilla to the nut and seed mixture. Process all ingredients together until everything is ground and a tough yet soft dough is created.

3. Form the dough into bite-sized balls (kids have a lot of fun with this step). Keep balls in refrigerator or freezer for a quick and easy snack!

Makes approx. 21-24 balls

Newbie - Curry Potato Cakes

2014-05-19T15:51:40.000+00:00

I love when I am creating in the kitchen and it comes together! This recipe started out with an entirely different plan in mind but turned in this beautiful, mouthwatering, and kid loving creation!

Curry Potato Cakes

Preheat oven 375 degrees.

Ingredients:

3 Medium Potatoes (baked)

1 can White Beans

1/2 Oat Flour (grind oats in high powered blender)

2 tbsp Ground Flax Seed

1/4 cup Cilantro, chopped - a little extra for garnish

1/4 cup Green Onions, chopped- a little extra for garnish as well

3 Cloves of Garlic, minced

2 tsp Onion Powder

1 tbsp Curry Powder

1/2 Lime, for juice

** optional if you like a little fire in your mouth -not recommended for kiddos

1 tsp Cayenne Pepper

Directions:

Mash together white beans and baked potatoes, leaving it as lumpy as you would like. Add remaining ingredients, you can mash together with potato masher or use a food processor for a smoother texture. When all ingredients are mixed together evenly, form small potato patties about 1/2 in thick and place on parchment paper covered baking sheet. Bake at 375 degrees for 15 minutes each side or until golden brown. Makes about two dozen potato cakes depending on the size you want. Serve warm, garish with extra cilantro, green onions, and a squeeze of lime juice. (optional tomatillo dressing recipe below).

Creamy Tomatillo Dressing

INGREDIENTS

2 cups Vegan Mayo
1 cup sour cream (vegan or non-vegan if you choose)
1 small bunch of cilantro
3 medium sized tomatillo's, chopped
2 green onions
2 cloves garlic
Juice of 1 lime (sometimes I use 1 1/2 limes depending on the taste)
1/2 tsp salt
1 Hidden Valley Ranch packet (optional- definitely makes the dressing more flavorful)

DIRECTIONS
Place all ingredients in a HIGH POWERED blender and blend until smooth.
Store in refrigerator for up to 2 weeks (possibly longer)
Use over salads, to add flavor to wraps and burritos, or as a dip for vegetables.

Veteran - Meatless Irish Tacos (Crockpot)

2014-05-13T22:41:08.000+00:00

Whole Food Mommies IRISH TACOS

Oh- this recipe makes me so HAPPY! Maybe it's because I created it all by myself...

or maybe it's because it's a super easy crockpot recipe (I am always looking for these!)...

or maybe it's because it freezes AWESOME and I can make a batch and add 4 additional dinners to my freezer for later use?

It's probably the combination of all 3 of these PLUS it tastes SO GOOD!

IRISH TACOS

Ingredients

2 15 oz. cans of Black Beans (I love using the S&W Brand Cuban Recipe- adds tons of flavor!)

8 Medium sized Potatoes (sweet potatoes also work) diced small (using a good knife, this takes 5 minutes)

1 carrot, chopped

2 celery stalks, chopped

1/2 red onion, chopped

4 cloves of garlic, minced

1 green bell pepper, chopped

1 jalapeno pepper, seeded and minced (optional)

1/2 cup dry lentils

1 28 oz can of tomatoes (stewed or plain, I love to use 1 jar of my homemade canned stewed tomatoes, recipe found here)

1 tsp chili powder

2 TBS ground cumin

1/2 tsp oregano

1/2 tsp ground pepper

3 TBS Red Wine Vinegar

2 tsp salt

Directions

1. Throw everything into your crockpot/slow cooker and mix well. Set your crockpot on HIGH and let cook for 5 hours (a little more or a little less- check to make sure the potatoes are cooked, but not mushy).

2. Once the mixture is cooked, it will be very chunky. I use a hand immersion blender* and blend the mixture for a few seconds until half of it has blended and the other half is still chunky. Perfect texture for Irish Tacos! *You can also use a blender or food processor by transferring half the mixture over and then back in...but a hand blender makes for so much less mess!

Serve over corn tortillas with lettuce, romaine, salsa or pico, and it goes perfectly with avocados!

Optional Recipe Idea that saves a few hours:

Instead of cooking the potatoes in the crockpot, you can bake them in the oven! Add a half of diced onion and less than 1 tablespoon oil- mix to coat. Then place on a baking sheet and cook at 425 for 25 minutes, or until browned.

Without the potatoes, your crockpot mixture only takes 2 and a half hours to cook the lentils. And my family loves the texture of the potatoes when I cook it this way.

Hope you enjoy this as much as I do!

much love, {m}

p.s.

Don't forget! You can freeze this for later use! To thaw, either place in your refrigerator for a few hours or place in warm water in a saucepan over medium heat until it begins to warm. Then remove from bag and warm in another saucepan over medium heat until hot and bubbly :)

Veteran - Recipe Highlight- Whole Grain Blender Waffles

2014-05-13T16:47:18.000+00:00

This is what my sweet children made for me on Mother's Day

(Daddy helped with the strawberry hearts).

This is one of our MOST Popular recipes: Whole Grain Blender Waffles.

Before I show you what wonderful ingredients are in the recipe,

I first want to tell you what's not:

This recipe is Sugar-Free, Gluten-Free, Dairy-Free, Egg-Free, Oil-Free and Processed Flour Free.

Even with all this "free" stuff, they taste amazing!

Whole Grain Blender Waffles

Ingredients

2 cups water

2-3 Medjool Dates or 4-5 regular dates

1 cup quick oats

¼ cup millet

¼ cup flax seed

¼ cup raw cashew nuts

2 TBS cornstarch

½ tsp salt

Directions

Place all ingredients into your high-powered blender and blend until smooth. Let sit on counter for 2-3 minutes which helps the mixture to set up. Pour mixture into waffle iron and cook for about 5-6 minutes, until cooked through-out.

Fresh fruit and maple syrup work for great toppings. As well as Whipped Coconut Cream with vanilla (recipe below).

Whipped Coconut Cream

Place 1-2 cans of Coconut Milk in your refrigerator overnight. In the morning, take them out of the fridge carefully without tipping or shaking. Open the can and skim the "cream" off of the top. Scoop out everything until you hit the water. Place this "cream" into a bowl and add vanilla and if you would like it sweeter (my kids often do), you can add a little sweetener (stevia, honey, brown rice syrup, sugar, etc.)

Whip everything together using an electric beater for 2-3 minutes, until the cream has thickened well. You can keep this in your refrigerator for about a week. Makes for super yummy breakfasts!

Seriously, these waffles with the berries and cream are one of my favorite breakfasts!

I love refrigerating or freezing the waffles in individual baggies and toasting them the next morning (takes a few minutes in toaster- but works great!)

much love, {m}

p.s.

I am spoiled when it comes to the waffle iron! I own the Calphalon Waffle Iron...it beeps when the waffle is done! Oh- I love this machine so much! We make these waffles at our house often, so it was worth the price!

Veteran - A Vibrant Life- Farewell to Maintenance Mommy

2014-05-09T20:31:11.000+00:00

We wanted to take the time to highlight one of our FAVORITE people, Charity Lighten! As many of you know, Charity was our very own Maintenance Mommy! If it wasn’t for her and her gifts and talents, this website wouldn’t be what it is today.

Charity has moved on to her begin her own business:

A Vibrant Life

and we are so excited for her and her new adventure!

Charity’s love for food helps her to create some of the best tasting plant-based recipes! (Some of her recipes are above…beautiful, aren’t they? And they taste even better!) She is certified in Plant-Based Nutrition and is a Food for Life instructor for PCRM. Her amazing ability to connect with people and share her experiences and knowledge has helped thousands of people, and she will continue to motivate and inspire the world! We were so lucky to have her a part of Whole Food Mommies for as long as we did!

Make sure to check her out at www.avibrantlife.me , as well as follow her on Facebook and Instagram! Her mission is to try and make clean eating EASY and achievable for everyone! (Go check her out HERE quick! She is giving away one of our favorite Kitchen Tools - An Electric Pressure Cooker!!!)

much love,

Loni & Miriam

Whole Food Mommies

Veteran - Recipe Highlight- FAVORITE Green Smoothie

2014-05-08T03:38:32.000+00:00

Here is one of our favorite FAMILY GREEN SMOOTHIES!
We love the combination of red grapes and lemon....oh- and the pineapple- so good!

FAVORITE Green Smoothie

Ingredients
▶ Red Grapes- 1 cup
▶ Lemon- about 1/8 of an inch slice- peel and all
▶ Pineapple- 1/2 cup canned or fresh pineapple
▶ 1 Banana (frozen or fresh)
▶ Frozen fruit- 3/4 cup (I like to use frozen peaches and strawberries/raspberries)
▶ Ground Flaxseed- 1 TBS
▶ SPINACH- I put as much as I can fit in my blender.
▶ WATER and ICE- I add these last, the amount depends on how thick I want my smoothie. I like adding ice- I like the texture, but it is optional.

DIRECTIONS
Place all ingredients in high powered blender- and blend until smooth

Veteran - Spices AND their RECIPES!

2014-05-06T21:50:39.000+00:00

I just LOVE buying new fun SPICES to create yummy & unique dishes.

We thought it might be helpful to link some of our

favorite spices with our favorite recipes.

Hope you enjoy!

much love, WFM

Curry Powder = Curry Cilantro Roasted Cauliflower

Coriander = Mexican Corn Salad (Goes well with our Chickpea Cakes)

Thyme = Flavorful Veggie Bean Soup

Turmeric = Gypsy Soup

Rosemary = Roasted Rosemary Potatoes

Veteran - Potatoes with Kale, Tomatoes & Avocado

2014-05-05T19:21:48.000+00:00

This has been my go-to meal for probably the last 5 years.

As many of your know, I am a potato lover...and I consider myself a minimalist when it comes to recipes (super easy, quick & yummy). Thus, this recipe is perfect for me.

Potatoes with Kale, Tomatoes & Avocado

INGREDIENTS

2 Yukon Gold Potatoes, cooked, cooled and diced

Handful of Baby Kale

Handful of Cherry Tomatoes, cut in half

1/2 Avocado, diced

DIRECTIONS

Add diced potatoes to a warm skillet (I used a small amount of coconut oil for frying). Meanwhile, steam your kale for 5 minutes or so (until really green, and not too mushy). Fry the potatoes until browned. Combine fried potatoes, steamed kale, tomatoes and avocado, mix lightly.

BONUS: Pour Balsamic Vinaigrette on top, a little goes a long way (recipe found here).

What a wonderful meal!

One of the best ways to eat KALE! much ♥, {m}

Veteran - Chocolate Mousse Ice Cream

2014-05-05T19:13:02.000+00:00

One of our favorite desserts in our house is CHOCOLATE MOUSSE (only 3 ingredients!)

Just recently, we made this yummy, simple recipe, EVEN BETTER! We froze it...

and now we call this

CHOCOLATE MOUSSE ICE CREAM!

Ingredients:

1 package Silken Tofu

1 cup Chocolate Chips

1 cup Non-Dairy Milk (Coconut Milk, Coconut Cream, Almond Milk or Soy Milk)

Coconut milk or cream is definitely our favorite!

Directions:

Combine Chocolate Chips and Milk in a small sauce pan over medium heat.

Stirring constantly until combined and completely melted.

Let chocolate mixture sit for a few minutes to cool (this will help with the mousse setting up).

Then combine chocolate mixture with Tofu in a high-powdered blender or food processor.

Blend until smooth.

Place in refrigerator for an hour (until thickened)...OR place in your freezer until frozen!

Let sit on your counter to thaw before consuming, very quickly...because you won't be able to help yourself.

*For a sweeter version, try adding 2 TBS maple syrup...SO GOOD! much ♥, {m}

Veteran - MUESLI- Recipe Hightlight

2014-05-05T19:06:46.000+00:00

If you have never made muesli...IT IS TIME.

We have posted this recipe a lot on this site but wanted to highlight and hopefully express to all of our readers how super easy and super delicious this recipe is.

It is a fabulous breakfast made from soaked whole grains, nuts, seeds and dried fruit.

Next time you are at the store, buy a whole grain cereal blend. I use a 9-grain blend with grains in their whole form (Red wheat, White Wheat, Barley, Rye, Oat, Corn, Buckwheat, Flax, Millet).

Also, make sure to have some Rolled Oats (not instant).

Now, you will need some raw NUTS & SEEDS (almonds, cashews, sesame seeds, sunflower seeds, flax .etc)

And finally, DRIED FRUIT (Blueberries, Raisins, Goji, etc.)

Dried, unsweetened COCONUT flakes is a great addition as well.

Here is a basic recipe that I love to use, but you can substitute any nut & seed and any dried fruit you would like.

MUESLI Basic Recipe

2 Cups 9-Grain Blend

1 Cup Rolled Oats

1/2 Coconut (unsweetened flakes)

1/8 Cup of each of these: Flax, Sunflower Seeds, Cashews & Almonds

1/2 cup Dried Fruit

1/2 tsp Salt

1 Tsp Cinnamon

DIRECTIONS

Mix everything together, and store in an airtight container either in your refrigerator or in your freezer.

When ready, pour 3/4 cup muesli in a bowl and pour 1 cup non-dairy milk on top. Let soak on your counter for at least 4 hours, but overnight works great as well. After your muesli has soaked, pour out any non-absorbed milk that you would like and top with FRESH FRUIT (diced apples, strawberries, berries, peaches, blueberries, etc.)

Veteran - Balsamic Vinaigrette Recipe

2014-05-05T18:35:22.000+00:00

Where has this been my whole life?

The easiest and best homemade

Balsamic Vinaigrette

EVER!

Maybe this is old news to some of you...maybe you are like me and wonder "where have I been?"

This dressing is AmaZINGGGGG! Creds @ohsheglows

And just so you know...When you combine this with fresh strawberries = HEAVEN!

Ingredients:

2.5 tablespoons balsamic, white, or red wine vinegar

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard or regular mustard

2 tablespoons pure maple syrup

1/4 teaspoon sea salt

Ground black pepper to taste

1/2 minced clove of garlic (optional)

2 tablespoons extra virgin olive oil

Directions: Toss all ingredients into a bowl and whisk!

Makes about 1/2 cup of dressing.

(If you are anything like me- I recommend doubling the recipe...I kind of wanted to drink it...ha ha!)

Much love, {m}

Veteran - Cashew Cream Kale

2014-05-05T18:25:31.000+00:00

Making plain old steamed kale look yummy and appealing is hard enough, but making it taste really good can even be harder. I hope this post accomplishes both. Hopefully your eyes and your taste buds will be happy with this one.

As we all should know by now, Kale is the most nutrient dense food on the planet. Thus, we should eat it often. When I am in weight-loss mode, cleansing mode or just plain need a refresh, I try to eat a half a pound of kale daily. And this is my favorite way:

Cashew Cream Kale

Here is the recipe for the sauce:

1 cup raw cashews

1 cup water (or you can use any non-dairy milk)

1/4 onion flakes

Blend all together in a high powered blender. If you don't have a high-powdered one, let you cashews soak for over an hour before blending.

I make this sauce and store it in my refrigerator to use during the week as needed.

I steam kale over my stove top for 5 minutes.

I rinse it with cold water (to stop the cooking process).

Squeeze the kale to get all of the liquid out.

Then drizzle the cashew sauce all over it, as little or as much as needed.

It's surprisingly good! The best part about this recipe, 3 out of my 4 children eat it!

Give it a try...nothing fancy- but super nutrient dense!

Much ♥, {m}

Newbie - Ice Cream Cookie Sandwich (and cookie cups)

2014-05-02T17:22:46.000+00:00

These two creations have to the most fun I have had cooking yet. I was giggling the whole way through with excitement! I knew my kids would go nuts over them and they are so healthy! As parents it can be hard to "make" your kids eat healthy all the time when they see all the junk food constantly advertised on billboards, television, and even at other family or a friend's houses. I love when I can create something yummy and exciting for them This did the trick!! Oh boy, were they pleased!! The BEST part is there is only FIVE basic ingredients that I bet you have on hand right now!

Banana Oat Cookies

Ingredients:

4 cups Rolled Oats

4-5 Very Ripe Bananas (heavily spotted)

2 tsp Vanilla

1 tbsp Cinnamon

About 1 cup Dark Chocolate chunks-if desired

Optional add ins: Vanilla or Chocolate Protein Powder (Plant-Based), Chia Seeds, Ground Flax Seeds, Cranberries, Raisins, the list goes on. Be creative. Just make sure the dough stays slightly gooey.

Directions:

Pre Heat Oven 375 degrees

Mash bananas in a mixing bowl large enough for all ingredients. Blend 2 cups of rolled oats to make flour. (Just gently pulse in blender or food processor). Combine all ingredients in with the bananas and mix thoroughly until all ingredients are combined and sticky dough is formed.

Scoop heaping tablespoon of dough onto a baking sheet lined with parchment paper (or lightly greased).

Shape dough into flat circles, making them all about the same size.

Bake for 10-12 minutes or until golden brown.

Allow them to cool completely before adding the ice cream.

Cookie Cups

Using the same recipe as above, place about 1 tablespoon of dough into each foil lined muffin cup. Using your fingers, press the cookie dough evenly around the foil liner. Press dough until it is about 1/8-1/4 inch thick. Bake for 10-12 minutes or until browned.

Once the cookies and Muffins cups are completely cooled. Make ice cream.

Non Dairy~Fruit Based ICE CREAM

This stuff is so so good, if you have been holding back making this yumminess now is the time!

I used plain banana ice cream for the cookie center, but you could make it whatever frozen fruit flavor you love mixed with the bananas.

6-8 Very Ripe Frozen Bananas

Allow to thaw from freezer for about 10-15 minutes. Until they are just soft to the touch, not squishy! Blend in high powered blender until smooth, or if you have a Yonanas ice cream maker then you are set. Scoop into Cookie Cups and top with your fave fresh fruit or Nut butter.

Ice Cream Cookie Sandwich: Scoop desired amount of ice cream between two cookie and place directly in the freezer for about 45 minutes. Then serve or store in freezer safe packaging until ready to consume! These are so great for anytime of the day.

Veteran - 100% Whole Wheat Bread Recipe

2014-04-29T19:19:59.000+00:00

As a free GIFT to you, our Wonderful Readers,

and Amazing Followers on Facebook & Instagram,

We wanted to give you our Whole Wheat Bread Recipe.

(Made with WHOLE ingredients and great for beginners & experts alike.)

Just click on the link below to

receive the download!

much love,

Loni & Miriam

Whole Food Mommies

LINK:

100% Whole Wheat Bread Recipe

Veteran - Roasted Yukon Gold Potatoes with Rosemary

2014-04-29T03:45:07.000+00:00

We have been having so much fun posting many new recipes on instagram!

Here is one of the most recent one's (just in case you missed it!)

Roasted Potatoes with Rosemary (and Garlic)

Ingredients

8 Yukon Gold Potatoes, cut into wedges

2-3 TBS Olive Oil (I use my light olive oil)

6 cloves are garlic, minced

1-2 TBS dried Rosemary (would have used fresh if I had it, and I think 2 TBS would have been better, but I only had 1, and it was still awesome).

Salt (I didn't measure, but it was generous)

Directions

Mix all ingredients together, coating all of the spuds with that fabulous garlic and herb.

Cook at 425 degrees for 20-25 minutes, or until tender.

The last 3 minutes I put it on Medium Broil to get them slightly browned.

Serve with Honey Balsamic Green Beans WITH Toasted Walnuts- for a fabulous combination.

Veteran - Recipe Highlight: Chocolate Chip Zucchini Muffins

2014-04-25T17:22:37.000+00:00

We wanted to highlight one of our favorite muffin recipes EVERRRR!

Nothing says I love you more, than to have these ready for your loved ones when they come home.

~This recipe has no oil, no refined sugar and no dairy~

Chocolate Chip Zucchini Muffins (VEGAN)

Ingredients

1 1/4 cups whole wheat pastry flour

1/4 cup unsweetened cocoa

1 1/4 tsp baking powder

3/4 tsp baking soda

2 TBS ground flax seed

1/2 tsp salt

1 tsp cinnamon

1 whole banana, mashed

1 cup raw sugar- or sugar substitute

(I used 1/2 cup sucanat and 1/2 date sugar. Agave Nectar could work)

1/2 cup unsweetened applesauce

1/4 cup non-dairy milk (I used vanilla soy milk)

1 cup shredded zucchini (I did a little more than this)

Chocolate Chips- add as much or as little (Carob or Vegan OR any other kind that will help make your kids eat this delicious muffin!)

Optional: Chopped walnuts

DIRECTIONS

Preheat over to 350 degrees. Mix the flour, cocoa, baking powder, baking soda, flax seed, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar. Add in soymilk, vanilla, zucchini, chocolate chips and nuts if desired. Stir until evenly combined. Slowly add the dry flour mix to the wet mix, stirring until just combined.

Grease muffin pan or if using liners, lightly spray inside of liners with cooking spray to prevent sticking.

Spoon batter into greased muffin pan and bake 18-25 minutes, or until toothpick inserted into the center comes out clean.

Store in fridge or freezer for a quick and yummy snack!

*I made 15 muffins with this recipe. And they were gone before I could even put them in the freezer :)

Veteran - Recipe Highlight- Lentil Taco Meat

2014-04-22T00:32:34.000+00:00

Lentil Taco "Meat"

Ingredients

1 medium yellow onion, diced

3 cloves garlic, minced

1/2 bell pepper, chopped (optional)

1 cup diced mushrooms

1 cup diced carrots

1 cup diced celery

1/4 cup taco seasoning

1 cup lentils (rinsed)

2 cups water

2 TBS Better Than Bouillon vegetable base

DIRECTIONS

Heat 1/4 cup water in a large skillet, sauté onion for about 3 minutes. Stir in garlic, bell pepper and mushrooms and cook for another 3 minutes (add more water as needed). Add in the lentils, carrots, celery and taco seasoning and sauté for about a minute. Stir in water and bouillon, bring to boil. Reduce heat to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts to dry out, add 1/4 cup water.

Remove from heat, drain off any excess liquid--leaving just a little bit. Transfer to a blender or food processor and pulse a few times--until a crumbly texture is achieved.

Serve in taco shells with GUACAMOLE (recipe found here).

Veteran - This is my face...

2014-04-22T00:20:23.000+00:00

I really have a hard time doing this...writing about myself. It is so much easier to post a beautiful picture of mashed potatoes (which I did last week- and they rocked!) than to post a picture of my face and write about myself. Who is really going to read this anyways??? Then I think, I really do love linking other people's "mashed potatoes" with their faces. So here goes...

This is my face, I am Miriam of Whole Food Mommies. And I like to consider myself a “minimalist”, (even though I currently have 3 junk drawers in my home.) I totally believe that “less is more”. Thus, this write-up on myself will be short & sweet.

I am a graphic designer by trade, a wife and mother by LOVE, a soccer player for fun, and a FOOD BLOGGER out of necessity. Have you ever heard the phrase “Your MESS is your MESSAGE”? That fits me well.

The moment I had my first child I began to feel the joy that comes when you feed your children healthy foods. The moment you make a beautiful healthy meal that your family not only eats, but they love. That is why I am a food blogger, my goal is to help other “mommies” (and myself) feed their families MORE PLANTS. I truly love CREATING things that help people (thus my graphic design business).

I definitely don’t consider myself a vegan, but I LOVE vegan food. My minimalist characteristic shows itself in my recipes. Simple and easy and super yummy! I am married to my sweetie, who is one of the most selfless people I know and has never complained once about my simple cooking. My kids do every so often, but hard work is paying off. My kids eat pretty well and it truly does bring me joy.

I am a member of the LDS church (Mormons), which totally defines who I am. I love deep conversations with dear friends and a good piece of dark chocolate after a long productive day of making mashed potatoes, cleaning my junk drawers and posting on Instagram.

Much love, {m}

Veteran - Recipe Highlight: Chickpea Cakes with Corn Salsa

2014-04-22T00:14:56.000+00:00

Chickpea Cakes

Ingredients

1 TBS Oil

1/4 cup onion, diced

1/4 cup green pepper, diced

1 celery stalk, diced

1 28 oz can of chickpeas, rinsed and drained (Garbonzo beans)

1 tsp thyme

1 tsp paprika

4 TBS fresh parsley, chopped

2 TBS flour

1 TBS Cornstarch

Salt and Pepper to taste

Oil for frying

Directions

Saute the onion, green pepper and celery in the oil until softened (5-7 minutes).

Place chickpeas in a food processor along with the onion mixture and pulse until the chickpeas are no longer whole. But don't process too much. Place chickpeas in a bowl and add the spices and parsley. Mix well. Add flour and cornstarch and mix well (I used whole wheat pastry flour). Place in fridge for 30 minutes.

Heat oil in a frying pan on medium/medium-high (350 degrees). Shape chickpea mixture into 12 patties and fry in batches, and 2-3 minutes per side, or until crispy and browned. Flip a few times if they are browning too quickly.

Place Chickpea Cakes over Corn Salsa...and top with Avocado. My kids liked this meal with a little Creamy Tomatillo Dressing.

CORN SALSA

Recipe found here.

Veteran - Honey Balsamic Green Beans with Toasted Walnuts

2014-04-22T00:07:06.000+00:00

Honey Balsamic Green Beans

WITH Toasted Walnuts

STEP 1

Blanch 1 lb of fresh green beans for 2 minutes (rinse with cold water).

STEP 2

Saute 2 minced garlic cloves with 1/8 cup water (or 1 TBS oil) just for a minute.

STEP 3

Add green beans and cover- cook for 7 minutes or until tender.

STEP 4

Add 1/2 cup chopped walnuts, toasted, 1 TBS Balsamic Vinegar, 1 TBS honey and salt & pepper.

STEP 5

Stir until combine.

STEP 6

EAT. YUM.

Veteran - Recipe Highlight: Better Bean Burgers

2014-04-18T00:38:33.000+00:00

This is one of our FAVORITE Bean Burger Recipes. I usually have every ingredient on hand! And most of my children eat it without compliant.

Better Bean Burgers

Ingredients

1 can Pinto Beans (rinsed & drained)

1 can Black Beans (rinsed & drained)

1 pepper, minced (I prefer to use a yellow or red, but a green bell pepper works great)

1/4 medium onion, minced

2-3 cloves garlic, minced

3 TBS ketchup

1-2 TBS mustard

1 TBS Wheat Germ (heaping)

1/4 cup sunflower seeds, ground

1 egg (OPTIONAL)

Toppings

Avocado

Tomato

Red Onion

Red/Green Bell Pepper

Lettuce

Hummus

Directions

Preheat oven to 350 degrees. Saute the pepper, onion and garlic until slightly soft (using a small amount of oil). Mash the beans with a potato masher or in a food processor (leave slightly chunky). Add the saute mixer to the beans along with the ketchup, mustard and wheat germ and mix together until smooth. If you want to add an egg to help the burgers stay together, fold the egg after everything is mixed.

Drop the mixture onto a greased cookie sheet into approx. 9 patties. The consistency of the mixture will be slightly wet so the patties will not form easily. Drop the mixture into the shape as best as you can.

Bake for 25 minutes and remove from oven to let cool slightly. Then flip each pattie over and bake them for 10 more minutes.

Serve on top of whole wheat buns and add all your desired toppings. The patties themselves taste really good, but I find my family likes them so much more if we have all of the fun toppings.

Veteran - Mashed Potato Quesadillas

2014-04-18T00:34:46.000+00:00

A quick highlight of my lunch today!

I call it: MASHED POTATO QUESADILLA

(Yes...another mashed potato recipe...and YES- I am a SPUD LOVER!)

~ I smashed the spuds on a tortilla
~ Sprinkled S & P and Mrs. Dash
~ Pan fried tortillas
~ Added sliced avocados & tomatoes.
Perfect and quick lunch!

much love, {m}

Veteran - Lemon Rice with Vegetables

2014-04-14T18:56:38.000+00:00

Lemon Rice with Vegetables

Ingredients

2 cups Brown Rice (I used a sweet brown rice)

2 teaspoons Turmeric

1/2 Onion, diced small

4 Carrots, peeled and diced

1 Red Pepper, diced

1 lb. Fresh Green Beans, cut into 1 inch pieces

1 Large Lemon, juice and zest

1/2 teaspoon Salt

1/4 teaspoon Pepper

Directions

Cook rice according to directions except add turmeric. (I cook my brown rice over the stove top for about 45 minutes). Meanwhile, heat a medium saucepan with 1/2 cup water. Add the vegetables and cook until tender. Adding more water if needed.

Once vegetables are cooked and rice is done. Combine them together and stir in lemon juice and zest. Heat through and add salt and pepper. Stir and serve.

Veteran - Veggie Risotto & Teriyaki Bowl

2014-04-10T00:28:11.000+00:00

VEGGIE RISOTTO & TERIYAKI BOWL

Ingredients

2 Tablespoon Coconut Oil

1/2 cup Onion, diced (I used sweet)

2 Garlic Cloves, minced

2 cups Arborio Rice

6 cups Veggie Broth (or any good flavored broth that you love)

1 lb. Crimini Mushrooms, chopped

8 oz. Frozen Peas

Directions

Saute onion and garlic in oil for 3 minutes (until tender). Add rice, stirring for about 2 minutes on medium heat, lightly toasting the rice. Stir in 1 cup of broth. Continue cooking and stirring until liquid is absorbed. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.

As you are adding the cups of broth, saute the mushrooms in a seperate pan using a little water (or coconut oil) until tender.

After all the broth has been used and absorbed, add in veggies (mushrooms and peas), then serve hot.

You can top the rice with a yummy teriyaki sauce (which my kids TOTALLY loved!)

Recipe inspired by www.theplantstrongvegan.com! Love her!

Newbie - Hi, my name is Loni!

2014-04-09T17:27:36.000+00:00

Hello!!

Our website has been around for close to five years! We have had so much fun watching things ebb and flow, having over 30,000 hits on some months! We are finally getting on social media and trying to get all that figured out. More recently however, it dawned on us that we have not really put a face to our names, or really even a name to our titles, if that makes sense. We are in the process of making some big changes to our website and decided it is about time you get to know us! I volunteered to introduce myself first! I think the reason we have held back for so many years is the tough critics out there. We are tender hearts and share our message as a service of love, be gentle on us :)

Well here goes!

Me and my Man

I feel kind of like a rock star denouncing my Newbie title. I will now write as {L} Loni, the blogger formally known as Newbie Mommy! ;)

About me:

My relationship with God is the most important thing in my life. Then comes my wonderful family, I am a wife and mother to four beautiful daughters, I love them with all my heart. We are far from perfect and there are definitely "those days" that we all have, but I could not love any job more than being a wife and mother. As a family we LOVE to travel. We road trip for about 6 weeks every summer and get on the road as much as we can year round. Last year we drove through 42 of the 50 States in the United States! We are looking forward to the time where we can head to Europe and explore many cultures! We love to laugh, dance, cook, and play together.

My Amazing Family

My Heroes

In January 2012 I completed my Plant-Based certification through Cornell University and have been able to teach a few cooking classes here and there, work with individuals one on one, as well as apply the knowledge to my own family life. T Colin Campbell is one of my personal heroes. He is constantly ridiculed by tough critics yet won't back down from his message, his truth! We can all use a little inspiration from this guy! It was an honor and a privilege to meet and talk with him and then have dinner with Kris Carr in the same day (on my 30th Bday at that)! I was at a yoga conference so don't mind my un-fancy-ness!;)

Yoga Teacher

One more fun fact, I recently finished my 200 Hour Yoga Alliance Teacher Training with none other than THE Tiffany Cruikshank! It was an amazing experience and I am loving teaching in my new community in Texas! Side note, we just moved to Texas last November (2013) and finally found a house so we will be moving in June. Hooray! I cannot wait to finally unpack everything and get settled!!

Bonus info:

My two favorite kitchen gadgets are my beloved Vitamix and my Cutco Knives! They get to come on all of our road trips as well, can't leave home without them!

My husband is 6'7'' and I am only 4'11'' We are quite the pair!

I talk about my BRCA cancer gene and what sparked my journey into the plant-based world Here in my Newbie bio.

If there is something I am missing or you are dying to know, email me at Loni@wholefoodmommies.com ~ I love hearing from our readers!!!

Thanks for reading,

{L}

Veteran - Flavorful Veggie Bean Soup

2014-04-09T00:46:18.000+00:00

Only have 10 minutes to make dinner?

Need an easy "go to" recipe to make when time is short...

but you still want a nutritious meal?

This recipe is a STAPLE in our home. I always have all of the ingredients on hand. We love to eat it with homemade bread (or for those really picker-eaters, top the soup with some of their favorite crackers). I love using my CANNED STEWED TOMATOES for this soup! But if you don't have of those (they are worth their weight in gold at our house)...just find a nice can of STEWED tomatoes at the store.

Flavorful Veggie Bean Soup

Feeds 4 adult portions

Ingredients

1 can 28 oz. Stewed Tomatoes (Or 1 Jar Homemade Tomatoes)

1/2 Bag of Frozen Mixed Vegetables (or more if you want it super chunky)

1 Can Black Beans

1/2 Bag of VEGGIE PASTA

Seasonings: 3 Cloves fresh garlic, minced and 2 Teaspoons Dried Thyme

Directions

Mix all the ingredients together in a soup pot. Warm over medium-high heat. Bring to a boil. Turn to low and let simmer for 5-10 minutes.

Serve with diced avocado, homemade bread and/or crackers.

Newbie - Banana Oat Nut Muffins

2014-04-08T02:45:58.000+00:00

BANANA OAT NUT MUFFINS

Preheat Oven to 350 Degrees Fahrenheit

Makes 12-14 Muffins

Ingredients:

3 Large Very Ripe Bananas

2 cups Rolled Oats (gluten free for my kiddos)

2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 cup Chopped Walnuts

2 tsp Ground Flax Seeds

1/2 cup Dark Chocolate Chunks *optional

Directions:

Grind oats in a high speed blender or food processor until starts to become flour, don't over blend it. Mix all ingredients together in a large mixing bowl. These yummy treats are so simple, my kids can do most of the prepping and I assist them with the oven. Line muffin pan with foil cake liners or lightly grease. Divide mix evenly between 12-14 muffins. Bake for 12-15 minutes. Adjust baking time as needed, you want the tops to just slightly brown. (I currently have an awful oven because the door doesn't seal entirely shut, so I have to to continue to check everything.)

This recipe can also be made into cookies if desired. Adjust baking time according to size of cookies.

Newbie - Cauliflower LOVE {recipes}

2014-04-05T15:55:01.000+00:00

Did you know that CAULIFLOWER is a cruciferous veggie and belongs to the same family as KALE and BROCCOLI??

This delicious veggie gets left behind too often because its lack of bright bold colors. It is loaded with nutrients that help maintain a healthy lifestyle, and it's so tasty on its own raw or steamed. I love snack on it anytime. Lately to feed my curry fix I have been making these two recipes a lot!! Give them a try. Let me know how you like your Cauliflower in the comments below!

Cilantro Lime Cauliflower "Rice"

Ingredients:

1 Tsbp Coconut oil (sub for water if you please)

1 Onion, chopped

2 Cloves of garlic, minced

1 Head of cauliflower, rinsed

1/2 Lime

1/4 C Chopped cilantro

1 Tsp Curry powder

Salt and pepper to taste

Directions:

Cut cauliflower into small enough pieces to fit in your food processor. Use food processor to finely chop the cauliflower into small pieces about the same size as rice or you can grate the cauliflower using a cheese grater. Warm the oil in a large skillet, add onions and cook until clear, 3-5 minutes then add garlic and cook for another 2 minutes. Stir in chopped cauliflower and the juice from the lime. Cook for about 5 minutes stir frequently. Finally, add cilantro, curry powder, and salt and pepper to taste. Mix well and enjoy. Tastes great served warm or cold.

Curry Lime Roasted Cilantro

Preheat oven 450 degrees

Ingredients:

1 head of cauliflower

1/2 bunch of cilantro

1/2 lime

1 TBSP curry powder (more or less to taste)

2-3 TBSP olive oil

Sea salt and pepper to taste

Directions:

Cut cauliflower head crosswise, into 1 inch thick slices. Place them flat on to a rimmed baking dish. Drizzle with olive oil. Sprinkle curry powder, sea salt, and pepper to taste. Place in oven and bake for about 15minutes, until golden brown. Then flip them carefully and continuing baking for another 10-12minutes. Top finished cauliflower with fresh lime juice and chopped cilantro leaves. Serve warm.

Veteran - After School Snack- Recipe Highlight

2014-03-31T20:31:49.000+00:00

This is one of my children's favorite afterschool snacks!

I love when I take the time to make these- so they are warm and fresh when my children walk in the door from school. There is something about having something ready for your kids when they come home from school, that screams: "I LOVE YOU!" I am really trying to work on this... but somedays I fail horribly. ("WHAT? It's 3:00 pm already...I haven't even gotten dressed yet!").

When I work with my TIME, and tell my children I love them with

healthy food after school...I feel blessed!

(Especially when there is CHOCOLATE involved!)

FEED Children daily.

Feed them emotionally, spiritually, and of course PHYSICALLY.

Much love, {m}

...also known as VETERAN Mommy

Chocolate Chip Zucchini Muffins (No Dairy, No Eggs, No Oil)

Ingredients

1 1/4 cups whole wheat pastry flour

1/4 cup unsweetened cocoa

1 1/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 whole banana, mashed

1 cup raw sugar- or sugar substitute

(I used 1/2 cup sucanat and 1/2 date sugar. Agave Nectar could work)

1/2 cup unsweetened applesauce

1/4 cup non-dairy milk (I used vanilla soy milk)

1 cup shredded zucchini (I did a little more than this)

Chocolate Chips- add as much or as little (Carob or Vegan OR any other kind that will help make your kids eat this delicious muffin!)

Optional: Chopped walnuts

DIRECTIONS

Preheat over to 350 degrees. Mix the flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar. Add in soymilk, vanilla, zucchini, chocolate chips and nuts if desired. Stir until evenly combined. Slowly add the dry flour mix to the wet mix, stirring until just combined.

Grease muffin pan or if using liners, lightly spray inside of liners with cooking spray to prevent sticking.

Spoon batter into greased muffin pan and bake 18-25 minutes, or until toothpick inserted into the center comes out clean.

Store in fridge or freezer for a quick and yummy snack!

*I made 15 muffins with this recipe. And they were gone before I could even put them in the freezer :)

Veteran - The Best Quinoa Salad...EVER!

2014-03-29T18:23:54.000+00:00

To find and create recipes that are SUPER HEALTHY...

Full of PLANTS...

AND (most importantly) Kids will Love!

Check out this amazing Quinoa Salad Recipe HERE.

We made this salad for lunch today...I count this as WFM KID APPROVED,

Because 3 out of my 4 children ate it up! My picky child, who I love dearly...only ate the sweet potatoes. Last year, he wouldn't even try them- so yes, I celebrated!

WE BELIEVE:

much love, {m}

Newbie - Anytime Bean Dip

2014-03-24T16:03:12.000+00:00

Anytime Bean Dip

1 can of black beans rinsed and drained

1 can of kidney beans rinsed and drained

1 can of white/yellow corn (either works)

1/4 large red onion finely diced (add more or less depending on your liking)

2-3 cloves of garlic minced

3-4 roma tomatoes chopped

Half a bunch of Cilantro finely chopped

1-2 avocados diced

Juice of 1-2 limes

Salt to taste

Optional Dressings:

Good Seasons Italian Dressing

White Vinegar or Balsamic

Olive Oil

DIRECTIONS

In a large bowl, mix all ingredients together. Squeeze the limes on top and add salt to taste. Drizzle with a dressing if desired. Mix thoroughly and serve.

If you will be eating all of the recipe- add the diced avocado to the dip. The avocado will begin to brown (even in the fridge) within a day. Or add avocado to each serving. Recipe without avocado stays fresh 3-4 days in the refrigerator.

Serve with low sodium tortilla chips as a yummy dip.

This is the "Anytime" Bean Dip because you can use it for everything. Kids love it over steamed brown rice or quinoa, a bed of romaine lettuce, rolled up in a lettuce wrap, or even all by itself with a spoon. It's yummy and fresh and oh so good for you!

Veteran - Post Work-Out LEMON LIME Protein Drink

2014-03-22T19:00:58.000+00:00

Here is our POST Work-Out Protein Drink! After a quick work-out or a extra long run...this drink hits the stop!

It's made with HEMP Protein- which is a WHOLE FOOD (not an isolate, like the other processed white powders out there). Hemp protein is raw, vegan, and minimally processed. Made simply by milling whole hemp seeds. And it's GREEN, because it still contains that wonderful ALKALINE-forming chlorophyll.

THE BEST...is when my kids run with me (usually for my cool-down)...then I make an extra large drink and we all sit outside and enjoy!

WE got the idea for this drink from Brenden Brazier (vegan athlete) Check him out here.

Lemon Lime HEMP Protein Drink (post work-out)

SERIOUSLY...this stuff works!

Place the following in a high powered blender- and blend until smooth. I like to drink it over ICE.

Ingredients

2 cups Water

The juice of 1 large lemon and 1 lime or 2-3 limes (Or whatever you have on hand)

1 tsp HEMP OIL

4 TBS Hemp protein powder

4-6 dates (small and chopped) or 2-3 Medjool Dates (seed removed)

Newbie - Breakfast of Champions {AND we're on Instagram}

2014-03-20T14:35:11.000+00:00

We are finally on Instagram and getting it figured out. We are busy moms like the rest of you and thought we didn't have time for that! Well it has been a fun few days and oh so inspiring to share what we eat and see what others are doing around the world. If you are on instagram come find us, our username is: wholefoodmommies

My breakfast this morning was inspired by so many vibrant colored pics from instagram browsing yesterday (and the avocado toast is my kids favorite).

Breakfast of Champions: Avocado on Whole Grain (or homemade) Bread served with Green Juice!

Green Juice Recipe of the Day

Ingredients:

1 Bunch of Kale

4 Celery Stalks

1 Xlarge Carrot

3 Broccoli Stems

1/2 English Cucumber

1/2 Lemon

Add a green apple for a little bit of sweetness if you please!

Newbie - Garlic and Dill Roasted Chickpeas

2014-03-19T17:32:53.000+00:00

This recipe is ever changing at my house. I add the spices I am in the mood to munch on. Sometimes it's more sweet and savory, sometimes spicy hot, but today it was somewhere in the middle. My kids love the dill flavor in this one. Feel free to take the base and make it your own!

Garlic and Dill Roasted Chickpeas

Ingredients:

2 cans or 4 cups cooked chickpeas

1 Tbsp Olive Oil (omit if on non oil diet)

1 Tbsp Dill Seasoning

1 tsp Garlic Powder

1/2 tsp Curry Powder

Salt to Taste (about 2 tsp)

Directions:

Pre heat oven to 400 degrees. Drain and rinse chickpeas, allow them to dry out a little on a paper towel. Once towel dried place them in a bowl. Next add the oil and spices. Mix until evenly coated. Cover baking sheet with parchment paper and spread chickpeas in an even layer (I love parchment paper so I always use it when baking, but it's optional). Bake in the oven for 35-45 minutes depending on your oven. You want to make sure they get crispy. Enjoy!!

Newbie - Happy St Patty's Day! {green smoothie}

2014-03-18T03:29:09.000+00:00

If you haven't been able to convince your kiddos to try a green smoothie, today might be the perfect day! Try a little irish jig and whip up this super simple and delicious healthy treat!

This smoothie works great anytime of the day. It's great for breakfast or an after school snack. My kids love a little green smoothie with dinner as well.

Another tip to get your kids on board, get them involved in the kitchen! Have them add the giant handfuls of spinach. They are more likely to try something they helped create.

Classic Green Smoothie

Yields 4 {1 cup servings}

Ingredients:

1 Frozen Banana

2 Cups Frozen fruit of your choice, we love the tropical blends

2 cups vanilla almond milk

2 large handfuls organic (if possible) spinach leaves

Directions:

Combine all ingredients in a high powered blender and blend until smooth.

Veteran - Asparagus Recipes

2014-03-08T20:31:48.000+00:00

It's the beginning of that wonderful time of the year when asparagus is in season. You can purchase this green vegetable year round but spring is the best season for fresh asparagus. Crops are harvested from late February to June, with April being the prime month.

I thought I would share my favorite ASPARAGUS recipes!

Creamy Asparagus Soup

2 bunches asparagus
1/2 onion chopped (I love using a sweet onion)
3 stalks celery choppedf
2 carrots chopped
2 cloves garlic, minced
Blender Cream Sauce (see recipe below)
White pepper to taste (optional)

DIRECTIONS
1. Steam asparagus until tender (do not over cook, but they need to be soft enough to blend).

2. Make the CREAM SAUCE (recipe below).
3. Sauté onion, celery, carrot and garlic in a large soup pot. You can use a small amount of water to saute, or oil if desired. Cook until tender, then add the cooked asparagus to the soup pot and stir to combine.

4. Add the cream sauce (see details below) to the sautéed mixture. Keeping the stovetop on medium-low, still cooking the mixture (but not bringing it to a boil).

5. Begin blending the soup mixture, 3 cups at a time in a high-powdered blender. Blending the veggies and cream sauce together, making a smooth green soup. You can blend the entire soup, or leave some veggies out to make the final product more chunky.

6. Once entire mixture has been blended, bring to a boil, stirring constantly as it thickens to keep it from lumping. Add white pepper to taste (optional). As soon as it thickens, turn to low or remove from heat. Serve and enjoy!

Basic Cream Sauce
1 cup raw cashew nuts
2 cups water
1 teaspoon salt or more to taste
2 teaspoons onion powder
3 tablespoon Chicken-Like Seasoning (Better than Bouillon Vegetarian Paste works great!)
½ teaspoon garlic powder
2 tablespoons cornstarch, flour, or Clear Jel
1 ½ cups more water (to be added after blending)

Place all ingredients in blender and blend on high for about 2 minutes until smooth. (Make sure mixture is smooth- not gritty. A high powered blender is optimal, i.e. Vita-mix).
When the mixture is smooth pour into pan with sautéed veggies. Add the 1 ½ cups more water to the blender, swish it around, and add to the mixture in the pan.

My mom recently made this recipe for me and it was super yummy! I can't wait to make it on my own and take a picture :)

Asparagus Salad

Ingredients

1/3 cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon chopped fresh marjoram or 1 teaspoon dried

1 teaspoon minced garlic

2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces

1 small red bell pepper, diced

1/3 cup chopped pecans, toasted

Directions

1. Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.

2. Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

Maintenance - Cooking Classes

2014-03-05T18:56:45.000+00:00

For those of you who just watched Chanel 2 News. Here is the link for the Free Class at Orson Gygi on March 15th at 11am

and Here is the link for the class at Thanksgiving Point on March 22nd at 11am.

This was such a super simple recipe, so in case you missed it here it is:

Creamy Zucchini "Pasta" Bowl

2 small zucchini (spiralized or thickly shredded)

a large handful of grape tomatoes, cut in half

topped with fresh cilantro, sprouts, salt and pepper

For the dressing:

1/2 an avocado

1 TBS water

1 TBS apple cider vinegar

1 TBS pesto

Puree in a blender and then coat the zucchini noodles.

Newbie - Taco Tuesday!

2014-03-05T02:54:31.000+00:00

I am finally starting to feel settled into our new home town and getting into a routine. We have decided to start creating a few weekly meals that we can always count on. Our first choice was,of course, Taco Tuesdays! It only makes sense because we live in Texas now, home of the best tacos around, or so I hear. For this special night I created a new taco recipe. One that hopefully my kids will be able to cook on their own as they take turns helping with dinner nights. They gobbled it up and asked for more. It is a simply recipe and you can easily add more or less veggies as needed.

Taco Tuesdays

Ingredients:

1 can black beans with juice

1 can pinto beans, drained

2 medium carrots chopped

1 red pepper chopped

1 small yellow onion, chopped

3 garlic cloves, minced

3 stalks of celery finely chopped

1 tbsp taco seasoning of your choice

1 tsp cumin

1 lime for juice

1/4 cup chopped cilantro or to taste

1/4 cup water

Directions:

Place water in a large skillet on high, add onions and cooked for 3 minutes until clear. Add all remaining ingredients (*except lime and cilantro), cover, and cook over medium heat for 10-12 minutes or until carrots are soft. Remove lid and turn off heat. Stir in 1/4 cup cilantro, more if desired, and juice from one lime. Serve warm in soft or hard yellow corn taco shells.

OPTIONAL: Top with avocados, salsa, cilantro, and fresh lime.

Optional: Mix about 1 cup of cooked quinoa into the taco mix before serving to make it thick and add an extra protein boost!

Veteran - Chocolate Covered Strawberries

2014-02-27T05:00:28.000+00:00

My local supermarket had a wonderful deal on strawberries this week. Not only were they are good price, but they were HUGE!!!! My first thought when I saw them was..."These would be perfect for CHOCOLATE COVERED STRAWBERRIES!"

Since I didn't have any healthy chocolate in the house, I ended up using the Chocolate BASE I used for the SNICKERS BAR recipe (found here) and I came up with this super yummy treat!

Chocolate Covered Strawberries

Ingredients

5 TBS Coconut Oil, melted

4 TBS Cocoa Powder

2 Teaspoons Maple Syrup (I actually think I did a full Tablespoon)

1/8 Teaspoon Salt

8 LARGE Strawberries

Directions

Melt the oil over low heat on stovetop or in microwave. Remove from heat and stir in the rest of the ingredients until smooth. Dip each strawberry into the mixture (I dipped a few time to coat the berry well). Place on wax paper and place in refrigerator. In about 15 minutes, you will have a yummy treat your whole family will love.

Newbie - Back to Basics

2014-02-26T03:44:17.000+00:00

I have recently moved to a new area and made several new friends. Two weeks ago one of my new friends was diagnosed with cancer and had an aggressive surgery to remove as much as they could. Of course I volunteered to help with whatever was needed, but I was surprised when I got a phone call asking for advice with how to eat to prevent any further complications. I was overjoyed that she would think to ask me and then I immediately was flushed with fear. I do not want to give false hope or over simplify the situation. I took a minute and sat down. I thought about how I felt when I first found out about the healing and health promoting power of foods. It can be so overwhelming and just so new. I made small list of Books, Movies, and Websites that could help her and her family on this journey when I can't be there to answer her questions. I wanted to just share that list with you. These are all great resources no matter where you are on your whole food journey and they serve many purposes in promoting a healthy lifestyle. Leave a comment if you want to add to the list of "must read/watch"

NetFlix:

Forks over Knives

Hungry for Change

Fat, Sick, and nearly Dead

Food Matters

Websites (that compliment our own):

PCRM.org

KrisCarr.com

Nutritionstudies.org

Thechinastudy.com

Vegsource.com

drfuhrman.com

Books:

The China Study

Eat to Live

Whole

Engine 2 diet

Crazy Sexy Cancer

Super Immunity

I know there are so many other great resources out there, please feel free to share in the comments what works for you to help keep you motivated on this journey!

Maintenance - Raw noodle bowl

2014-02-23T15:30:48.000+00:00

I can't wait to try this simple recipe that I found on staysharpbestrong.com.

I've been trying to detox a little lately by adding more raw meals into my diet. Spiralized zucchini noodles are some of my favorite!

Tangy noodle salad 3 zucchinis

1 pack cherry tomatoes .

use a Spiralizer or vegetable peeler to create long thing strips.

Chop tomatoes & add to your bowl✅ .

1/2 mango 2 avocados

1 inch of peeled ginger

Juice of 2 limes

Pinch sea salt & cayenne pepper

✅ blend all ingredients until smooth. Mix into your noodles then place in fridge for 20 minutes for the noodles to soak up the sauce✅ Serves 4

Veteran - KALE and RED CABBAGE Salad

2014-02-21T16:29:43.000+00:00

So I went to a GIRLS NIGHT and was asked to bring an appetizer. What better than a KALE SALAD!!!

I definitely received some funny comments...but I left that evening having a full belly of disease fighting DARK LEAFY GREENS!

I have made this salad a couple times and used different dressings I have had on hand...you can be creative with what you put on top! Have fun :) (I know it's hard to believe, but KALE can be fun...I promise!)

Kale and Red Cabbage Salad

Ingredients

¼ head RED CABBAGE, chopped finely

½ bunch KALE (I used lacinato kale), chopped finely (I always try to choose the most fresh kale I can find when using it RAW)

1 carrot, peeled and julienned (I bought them pre-julienned, and used about 1 cup)

¼ cup fresh flat-leaf parsley leaves (I used Italian parsley), chopped

2 TBS diced red onion

¼ cup sunflower seeds

Dressing Ingredients

1 TBS Stone Ground Mustard

1 tsp apple cider vinegar

1 TBS olive oil

Salt and pepper to taste

Directions

Combine kale and cabbage, carrot, parsly, onion, and all seeds.

In another bowl, whisk together mustard, vinegar, and olive oil; season with salt and pepper.

Drizzle dressing the salad with the dressing and add additional salt and pepper if needed. Toss and coat. SERVE and enjoy!

Newbie - Enchiladas

2014-02-18T04:27:56.000+00:00

It's been a busy couple of weeks at our place... I feel like a record on repeat saying that! I sure most of you can relate.

Last week I graduated from my 200 HR yoga teacher training in Hawaii!! It was an incredibly tough journey, but I am thrilled with all I have learned from my teacher and now have the chance to share. I wasn't planning on jumping into to the work force for a month or two, but a studio owner contacted me and needed a sub for the next 6 weeks! Wow, I'll take it! I start teaching tomorrow and I must say I am so excited to share what I have been practicing and learning for years. Say a little prayer for me (or send me your good vibes). If they like me the I get my own classes :)

On that note, I wanted to re post one of my very first attempts at converting my families favorite meal to be plant-based. I had veteran mommy by my side. Literally in my kitchen walking me through the substitute sauce. I am grateful to those (especially the other two mommies) who believe you must teach what you know!

This was once a chicken enchilada recipe now all plant-based and delish!!

Confetti Enchiladas

Bake time 30 minutes @ 425

2 cups cooked brown rice

2 bell peppers chopped (red, orange, green, yellow- have fun!)

5-7 fresh mushrooms chopped

1 can of corn drained

1 can of black beans rinsed and drained

2 cloves of garlic minced

2 TBSP green chili sauce (more if you like a spicy kick)

Juice of 1 lime

Cream of chicken soup substitute (see recipe below)

8-10 whole wheat tortillas

DIRECTIONS

In a large bowl, combine cream of chicken soup substitute with green chili sauce. Mix together then take out 1/3 cup and set aside.

Next add all ingredients except the tortillas. Mix well.

Spray 9x13 pan with olive oil cooking spray. Place one tortilla in the pan, scoop two spoonfulls of mix into the center of the tortilla and roll up. Repeat process until all the mixture is gone.

Spoon the cream of chicken substitute and green chili mixture over the top. Spread evenly. Place in the oven. Bake at 425 for 25-30 minutes. Serve with chopped avocado and tomatoes on top and with a green salad.

Cream of Chicken soup WHITE BEAN substitute

1 ¾ cup cool water

5 TBS white bean flour (dried white beans ground in wheat grinder- on coarse setting)

2 TBS Chicken or Faux-Chicken Seasoning (paste works great) (TO TASTE)

In a medium saucepan over medium high to high heat, bring all ingredients to a boil. Mixture will be thick in 2 minutes. Reduce heat and cook over medium for 2 more minutes- stirring constantly. Remove from heat, ready to use. This mixture can be refrigerated up to 1 week.

Maintenance - Leeks, Artichokes, and White Beans

2014-02-16T05:14:46.000+00:00

If you are looking for the perfect side dish to compliment your meal then look no further!

This is such an incredibly simple dish that is packed full of flavor. It's loaded with cancer-fighting compounds, is low in fat and high in fiber (the perfect combination for a meal)! And did I mention that it's SO simple! If you have never cooked with leek before, then this is a MUST try recipe. Besides you can find leeks anywhere these days (I actually bought these ones at Wal-Mart). Just remember to use the white part and discard the green tops (so buy the ones that have the most whites).

Leek, Artichoke and White Beans

2 leeks, washed and finely chopped

2 TBS olive oil

1 15oz can of white beans, rinsed and drained

1 12oz jar of artichoke hearts, drained

1 tsp of dried dill

In a large saucepan heat the oil over medium heat and sautee the leeks for about 5-7 minutes (until they are soft). Add the rest of the ingredients and cook for another minute or two. Serve warm or cold.

Veteran - Snicker Bars

2014-02-13T05:14:01.000+00:00

I wanted to make a fun TREAT for my kids today. I have been a stickler lately about sugar in our home and, let's just say, I have been grately encouraging my kids to eat healthy. (They might call it something different, I'm sure). I want to teach my children why we want to eat those vegetables and why we want to stay away from processed foods AND today, I wanted to make them a treat made from WHOLE FOODS (nothing processed)- that I think actually tastes better than a snickers bar!

My mother shared this recipe with me a month or so ago, and I finally got around to making it. (I believe she found this on oatmealwithafork.com). If you have coconut oil, maple syrup and dates on hand- you can pretty much make these. The recipe might look a little hard...but it is super easy! My kids helped me make them and they loved the 3 layer instructions. The pictures aren't the best, but believe me- this dessert is really good! Hope you enjoy!

SNICKERS BARS

Ingredients

CHOCOLATE BASE:

5 T. coconut oil, melted

4 T. cocoa powder

2 t. maple syrup

⅛ t. salt

NOUGAT LAYER:

4 T. coconut oil, melted

2 T. milk of your choice

3 T. maple syrup

½ t. vanilla

½ c. + 2 T. oats, ground into flour (use almond flour if grain-free)

⅛ t. sea salt

CARAMEL:

8 dates, Medjool (I soaked these for about 30 minutes while the Nougat layer froze)

2 T. peanut butter (I used salted so I didn’t add any extra salt)

1 t. vanilla

2 t. water

¼ c. peanuts

Instructions

1. Mix together the ingredients for the chocolate base until well combined.

2. Pour the mix into a small baking dish (I used 7 x 5 inch Pyrex dish).

3. Put the dish into the freezer until hard (about 10-15 minutes).

4. Mix together the ingredients for the nougat layer until well combined.

5. Pour the nougat layer onto the hardened chocolate base.

6. Set in the freezer until the nougat layer is solid (1-2 hours).

7. Process the ingredients for the caramel layer until well combined.

8. Spread the caramel mix atop the hardened nougat layer (wet and use your hands for this, as it is very thick.

9. Press the peanuts into the caramel, scattering them across the entire layer.

10. Freeze again until set (about an hour).

11. Cut into 12 equal bars and enjoy!

Maintenance - Powerhouse Breakfast Parfait

2014-02-08T17:13:49.000+00:00

Find even more recipes like this by following us on Instragram @wholefoodmommies or on Facebook!

If you are looking for a fantastic breakfast (or snack :) that is full of nutrients and that will keep you full, then look no further. This baby is a perfect post workout breakfast and is just the right amount for one hungry person (although I suppose 2 could share it!)

Powerhouse Parfait

1/2 cup thick cut oats

2 TBS chia seeds

1 TBS hemp seeds

1 TBS ground flax seed

1 cup unsweetened almond milk

Simply combine all of the ingredients in a bowl and allow it to sit for about an hour (or overnight). Then find your favorite class and add your favorite fruit. I can't go a day without a banana!

Veteran - Changing our Taste Buds

2014-02-06T13:39:09.000+00:00

Here is one of the most recent videos on the website: www.NutritionFacts.org. I think this is one of the best scientific nutrition websites out there. Dr. Michael Greger knows how to teach the science behind whole food plant based diet in such an easy to understand way.

This video is all about changing your taste buds! It's only 2 minutes :)

I totally agree with what this video teaches. When I eat a more "CLEAN" diet (low sodium, low fat, low processed, whole foods), food that used to taste BLAND...begins to have more and more flavor. Dr. Joel Fuhrman also teaches this information when he talks about TRUE hunger. I love knowing that where ever you are at with your diet and nutrition, it's never too late to CHANGE. To alter your TASTE BUDS! Hope you enjoy :)

"We now have scientific evidence to back up the claim that if you go a few weeks cutting down on junk food and animal products your tastes start to change."

Newbie - Cilantro Lime Cauliflower "Rice"

2014-02-02T13:05:36.000+00:00

I have been hearing more and more about cauliflower rice and just thought it sounded like a little too much work to enjoy a veggie i already love to eat. Let me be the first to tell (if you have't already tried it) that it is worth this ONE extra step to make this delicious "rice", plus cooking time is a breeze! It was hard not to eat and entire head of cauliflower.

Cilantro Lime Cauliflower "Rice"

Ingredients:

1 Tsbp Coconut oil (sub for water if you please)

1 Onion, chopped

2 Cloves of garlic, minced

1 Head of cauliflower, rinsed

1/2 Lime

1/4 C Chopped cilantro

1 Tsp Curry powder

Salt and pepper to taste

Directions:

Using a food processor finely chop the cauliflower into small pieces slight larger than rice or you can grate the cauliflower using a cheese grater. Warm the oil in a large skillet, add onions and cook until clear, 3-5 minutes then add garlic and cook for another 2 minutes. Stir in chopped cauliflower and the juice from the lime. Cook for about 5 minutes stir frequently. Finally, add cilantro, curry powder, and salt and pepper to taste. Mix well and enjoy. Tastes great served warm or cold.

*I serve mine with steamed kale and roasted asparagus.

Maintenance - Peanut Butter Granola Bars

2014-02-01T01:34:16.000+00:00

If you are looking for a SUPER easy recipe for the kiddos to make (and to enjoy), then look no further.

These are fantastic! My kids have been asking me for a while to buy them granola bars. I must say that after reading the ingredients or about 7 different brands I was sorely disappointed. Even a popular organic brand was loaded with sugar. So I figured I might as well make my own!

Peanut Butter Granola Bars

4 cups rolled oats

1/2 cup honey

2 tablespoons chia seeds (these are optional, I just love the texture they give)

1/2 cup peanuts, chopped

1/2 cup unsweetened coconut

3/4 cup peanut butter (preferably one withOUT any hydrogenated oils)

2 TBS ground flax seed

2 other things I threw in that are optional:

1/2 cup semi-sweet chocolate chips

1/2 cup dried apricots, chopped into little pieces

Combine all of the ingredients in a large bowl and mix thoroughly (it wouldn't be the worst thing in the world if the kids wanted to use their hands :).

Press the mixture into a greased 9 x 13 baking dish. The harder you press the better the bars will stay together.

Bake at 350 for 20 minutes.

Veteran - Creamy Black Bean Soup (vegan, gluten-free, fat-free)

2014-01-29T20:35:59.000+00:00

This is one of my favorite soup recipes. Even though it is technically a soup, my kids and I refer to this to our Favorite BEAN DIP. I make the recipe extra thick, so when you blend all of the ingredients together, it is thick like a bean dip. We still eat this as a soup but I love it as a left-over. We dip chips in it the next day, we combine it with some cilantro lime quinoa and put it over a bed a greens. It actually isn't bad to eat COLD. It is super versatile. This is one of those dinner creations that actually look better during the making process then when it is complete. It's hard to make this soup look pretty, let's just say that! But when making it, it is gorgeous! Hope you enjoy!

Creamy Black Bean Soup

Ingredients

2 14 oz cans black beans (with juices- do not rinse and drain)

(I used 1 plain black bean and one cuban style)

1 carrot, chopped

1 stalk celery, chopped

1/2 red onion, chopped

3 cloves garlic, minced

1 green bell pepper, chopped

1/2 cup dry lentils

1 (28 oz) can peeled and diced tomatoes (you can add more tomatoes if you want it less thick)

2 teaspoons chili powder (mild for the kids)

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon black pepper

2 TBS red wine vinegar

2 tsp salt

1/2 cup uncooked rice (optional)

DIRECTIONS

1. Place all the ingredients (except for the rice) into a large pot and slowly bring to a boil. Let boil for a good 10 minutes, then turn to medium-low, cover and simmer for about 45 min to 1 hour. Stirring occaionally. Cook until the lentils are soft. Optional: Add the 1/2 cup white rice and cover and cook for an additional 20 minutes until rice is cooked.

2. Puree about half of the soup with a blender or food processor, then pour back into the pot before serving. I usually puree most of the soup to make it more like a dip.

Newbie - Taco Soup (throwback)

2014-01-28T15:43:36.000+00:00

The weather in my new home town has been fun to get used to, its soup one day and watermelon the next. (not complaining)! Last night we had homework galore and dance class to and fro running around to do and the wind chill was bitter cold. Thanks to this great recipe from a few years ago created by Veteran Mommy, we were able to warm right up! This dinner comes together so quick and everyone loves it. I love to chop a cilantro into the soup while is warms and served with corn tortilla chips!

Taco Soup

1 onion, diced (or 2 Tbsp, dried minced onion)
1 to 2 red or green bell peppers chopped
2 cloves garlic, minced
1 can pinto beans
1 can black beans
1 can tomato sauce
1 can corn
1 cup salsa
1- 15 oz. can stewed, chopped tomatoes
Taco seasoning mix to taste

DIRECTIONS
Sauté onions, peppers and garlic in water until tender. Drain and rinse beans. Add the remaining ingredients and simmer for 15 minutes.

Serve with Avocado and raw peppers on top.

Maintenance - Noodles & Company Thai Curry Soup

2014-01-26T02:07:40.000+00:00

I went with some girlfriends to Noodles & Company for the first time and tried some fantastic Thai Curry Soup (sorry the picture isn't great). As soon as I got home I googled and came across this recipe from tastykitchen.com. I can't wait to give it a try!!

2 ounces, weight Rice Noodles (If They're Hard To Find, Buy The Box Of Pad Thai And Only Use The Noodles)
1 Tablespoon Olive Oil
3 cloves Garlic, Minced
2 Tablespoons Minced Lemon Grass ( If You Can't Find It, Don't Sweat It, Just Add Two More Tablespoons Lime Juice!)
1 teaspoon Grated Fresh(or Ground Powder) Ginger
2 teaspoons Red Curry Paste
6 cups Chicken Broth
2 Tablespoons Soy Sauce
1 Tablespoon White Sugar
1 can Reduced Fat Coconut Milk, 14 Ounce Can
½ cups Peeled And Deveined Shrimp
4 Tablespoons Fresh Lime Juice
¼ cups Snipped Cilantro
½ cups Fresh Sliced Mushrooms
1 bag Baby Spinach Leaves, 6 Ounce Bag

Heat oil in saucepan. Stir in garlic, lemon grass and ginger until aromatic — about 1 minute. Add the curry paste and stir. Pour in 1/2 of the chicken broth and stir until curry paste is dissolved. Pour in the rest of the broth along with soy sauce and sugar. Let it simmer for 20 minutes, covered to let the flavors meld.

Stir in the noodles, coconut milk, shrimp, and lime juice. Cook until shrimp is pink and done. Stir in cilantro, mushrooms and spinach until softened. Ladle into bowls and serve with eggrolls or rice. Yum!

Veteran - Asian Quinoa Salad

2014-01-23T15:43:15.000+00:00

When I am really trying to eat healthy, a good practice for me is to always have a salad in my refrigerator that contains CRUCIFEROUS vegetables. (Cauliflower, Cabbage, Bok Choy and Broccoli) I usually turn to one of my favorites below:

Crispy Oriental Salad

Cabbage Fruit Salad

Broccoli Salad

Super Big Bowl of Super Salad (membership)

All of these salads have high amounts of CABBAGE and Broccoli, which helps them last a long time in my fridge.

Well...I have officially added another salad to my FAVORITE Cruciferous Salad list!!! I had this for dinner last night and fell in LOVE! It is super easy to make and I had all of the ingredients on hand. I love that the dressing only has 1 TBS of oil, which you could probably replace with water (I didn't have sesame, so I just used light olive oil). You need to try this! I got the recipe from vegangela.com and made just a few minor adjustments. I am tempted to try it without quinoa next time and make a RAW salad. Maybe add some green cabbage? I'll let you know.

Hope you enjoy!

Asian Quinoa Salad

Ingredients

1 cup quinoa

2 cups finely cut purple cabbage

1 cup shredded carrots

1 red bell pepper, diced

2 green onions, thinly sliced

½ cup chopped cilantro

½ cup cashews (or peanuts)

Dressing

¼ cup peanut butter (or cashew/almond butter)

2 cloves garlic, minced

1 tbsp grated fresh ginger (or 1 tsp dried ginger)

3 tbsp tamari (light soy sauce)

2 tbsp maple syrup (or agave)

2 tbsp warm water

1 tbsp rice vinegar

1 tbsp sesame oil (I used Olive Oil)

½ tsp crushed red chili pepper (or 1 tsp Sriracha sauce)

Look at all that colorful goodness!!!

Instructions

Rinse and drain the quinoa and place in a medium saucepan along with 2 cups of water. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 15 minutes.

In a large bowl, whisk the dressing ingredients together. Add the quinoa to the dressing and mix well to combine. Add the veggies, onions, cilantro and cashews.

Maintenance - Sharpening the Saw

2014-01-18T17:10:32.000+00:00

I have a theory that the 2nd Law of Thermodynamics also applies to our EATING.

The second law is concerned with entropy, which is a measure of disorder. The second law says that the entropy of the universe increases.

What this basically means is that things tend to go from a state of order to a state of DISORDER!

I believe that unless we work diligently to keep our health in a state of ORDER, we will tend towards DISORDER.

In other words, if we do not consistently find ways to stay motivated to eat healthy and exercise, eventually we will get lazy and "fall off the healthy wagon".

We all have different "currency" that helps keep us on track. For me it's reading. I love great books that keep me reminded of the WHYS. I'll be honest, sometimes it feels like a sacrifice to maintain a healthy lifestyle (and sometimes it just feels natural), and I love being reminded about the payoffs of these sacrifices (like longevity and vitality).

I thought I would share 2 books that I am loving right now (both can be found on Amazon).

This is by T.Colin Campbell, author of The China Study. I just started it, but so far I am loving it.

This is an unbelievable book written about Mormon Revelation given from God about the Law of Health. A fantastic read!

I haven't read this one yet, but its the next on my list (already in my Amazon Cart :)

Veteran - BERRIES- the yummiest Super Food!

2014-01-16T02:57:40.000+00:00

Ok- Seriously...who doesn't LOVE berries??? Even my picky eater son will drop everything and run into the kitchen when I pull out any of these scrumptious super foods.

These colorful and beautiful fruits are definitely

my favorite of the SUPER FOODS!

They are rich in fiber and phytochemicals and low in calories, making them the most nutrient dense fruit. Did you know that BLUEBERRIES, RASPBERRIES, STRAWBERRIES and BLACKBERRIES are some of the highest antioxidant foods in existence? Several studies have shown that high intake of BERRIES is associated with considerable risk reductions (up to 45%) for coronary heart disease. It is also associated with lower blood pressure and reduced risk of heart attacks.

The best thing about BERRIES, is they taste AWESOME!

Dr. Fuhrman (Eat to Live) recommends eating them every day. Even during winter, we can get our daily dose from frozen berries. In fact, I just came home to find my 18 month old, sitting next to the open freezer drawer eating from our bag of frozen blueberries. With purple all over his hands and face, he looked up at me and smiled. How could I be mad at that???

Also remember that in addition to promoting heart health, berries also have anti-cancer effects and provide protection against diabetes and dementia.

Quinoa with BERRIES

Maintenance - Free Cooking Class

2014-01-15T21:08:54.000+00:00

I just wanted to let any locals know about a FREE Cooking Class

Feb 1st at Orson Gygi - 11:00am

Introduction to Whole Foods and How Foods Fight Cancer

Certain diet patterns seem to have a major effect in helping people diagnosed with many different diseases, including cancer, to live longer, healthier lives. The National Cancer Institute research shows that as much as 50 percent of cancer risk may be related to diet. Obesity, diabetes, heart disease and cancer are all on the rise in this country. In this class you will learn about the right food choices that can help with weight loss, reduce the risk of developing disease, as well as overcome the disease after it has been diagnosed. You will sample delicious recipes and learn all about the power of whole foods.

Here's what's on the menu:

Green Goodness Smoothie

Sensational Salad

Hoppin' John Kale Rice Bowl

Chocolate Mousse

If you are not in Utah, go to www.fflclasses.org to find a class in your area!

Newbie - Candida… probiotics... what exactly is they?

2014-01-14T02:47:33.000+00:00

Today I was doing research on too many things, it was one of those google trails where you start reading one article and before you know it you have read several articles and followed all the links on their pages. I came across this link and I thought it was worth sharing. The video is long BUT so easy to understand. It was made by a company hoping to sell their probiotics, but the content is just so well put together! It is long, so settle in and pay attention. There is one part around minute 28:00 that I disagree with. They mention changing your diet and nearly impossible and not practical so take their pill. Strongly disagree there, but the rest of the video really helps simplify what has led our country to the state that we are currently in with depression, heart disease, cancer, obesity, fatigue all everyday common terms we here (or have) in our homes. Whether or not you decide to take a probiotic is entirely up to you, please see your physician if you wish to discuss these matters further. (I am not a doc… but maybe one day. haha)

Please take the time to watch:

http://keybiotics.com/science.html

Maintenance - Black Bean, Sweet Potato, and Quinoa Soup

2014-01-10T21:14:56.000+00:00

My girlfriend gave me this INCREDIBLE soup recipe (I think it originated on pepperplate.com)

She suggested adding 2 sweet potatoes, 2 more cups of broth or water, and 3-4 handfuls chopped kale. We topped ours with avocado and it was seriously perfect.

Black Bean, Sweet Potato, and Quinoa Soup

INGREDIENTS

1	cup uncooked red quinoa, rinsed and drained
1/2	tbsp coconut oil (or other oil)
3	garlic cloves, minced
2	cup diced sweet onion (about 1/2 large)
1	jalapeno, seeded if preferred and diced
1	large sweet potato (350 g), peeled and chopped to 1/2-1 inch dice (2.5-3 cups)*
1.5	tsp ground cumin
1	tsp chili powder
1/2	tsp ground coriander
6	cups vegetable broth
1.5	cups cooked black beans (one (15-oz) can rinsed and drained)
	sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more)
1/4	tsp cayenne pepper (or red pepper flakes)
2	handfuls Spinach or kale leaves, optional
toppings
	avocado
	corn chips
	cilantro
	cashew cream
	lime juice
	tomatoes or salsa
	green onion

INSTRUCTIONS

1.	In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.
2.	Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.
3.	Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.
4.	Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired.
5.	Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.