Breakfast tostadas

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Every morning we eat almost the same thing- eggs, grapefruit  and avocado and occasionally we mix it up with a scone or waffle or oatmeal but most days eggs it is. After a while the same old same old gets boring and I try to jazz it up for the girl child.

Today I went to the market and got some avocados for the baby and instantly had a craving for huevos rancheros  but I was all out of chilis and only had 1 tomato. I made up this tostada stack and the girl child thought it was the coolest thing ever (minus hot sauce)  and she even licked her plate clean.

This is one of those 15 minute meals  that you can make when you are low on groceries or in a hurry or you have a case of the hangries and need food NOW.  Try it with cheese or  chicken for a lunch time  meal!

What you need

  • corn tortillas
  • 1 can of black beans
  • eggs
  • cilantro
  • avocado
  • tomato
  • lime
  • hot sauce ( optional)

How to make it

  • drizzle with oil and put the corn tortillas in the oven  and bake at 350 for 1o minutes until crisp
  • cook black beans until hot
  • fry egg until over medium
  • stack tostadas with black beans in between and on top
  • top with egg and topping and hot sauce if you dare!
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Raw fruit & nut bar

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I have been craving  a raw  bar I had many moons ago but I couldn’t remember the name of the bar or what was in it, all I remembered was that it was delicious and I wanted one right now. I just did my monthly winco bulk bin haul so I set out to try to recreate the flavor I was craving.

I may not have perfectly recreated the delicious treat I remembered but I think this might be even better. packed full of yummy seeds, nuts, fruits and even spirulina these raw bars are incredibly good for you.  They were a hit with the family especially after I cut some into heart shapes for the little one.

Next time  I think I am going to make a cashew, raw honey and  strawberry raw bar, yum! Be sure to store these in the fridge to keep them fresh and delicious!

What you need

  • 1 c almonds
  • 1 c dried cherries
  • 1/2 c dried cranberries
  • 1/2 c dates
  • 1 tbsp spirulina
  • 1/2 c hemp seeds
  • 1/4 c flax seeds
  • 2 tbsp raw honey
  • 4 tbsp coconut oil

How to make it

  • Add almonds into the blender or food processor and pulse until it is an almond meal
  • add dates, cherries and cranberries ( leave a handful aside) and pulse until they are chopped
  • add honey, oil and spirulina and blend until a paste
  • add more dates or coconut oil until the consistency is a thick stuff paste
  • put into a bowl and mix in flax and hemp seeds. Chop up remaining fruit and add in.
  • line a baking sheet with wax paper and press onto the pan
  • sprinkle some fruit and hemp seed on top and press in
  • cover top with wax paper and put in the fridge for at least an hour
  • cut into squares and wrap with plastic wrap and store in the fridge.

Cheesy chard & egg breakfast souffle

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Sping is near..ish…right? It was so sunny and warm here for a bit and then last night I woke up to thunder and lightening and snow. Luckily it looks like it is all melting and in the distance I can see blue skies.  I really wanted to make something colorful and spring-like for breakfast today and after seeing this photo I knew I needed to make something with chard.

I was going to make an omelet  but when I saw the mounds of laundry I had to do I decide to make something that I could throw in the oven and let cook while I got started on Mt.allthelaundryever. This recipe is super easy and gooey and cheesy deliciousness. We ate ours with grapefruit drizzled in honey and tall glasses of  lemon water by the sunniest window in the house.

Try this with any dark leafy green and cheese for a yummy filling and healthy breakfast!

* makes breakfast for 2

What you need

  • 3 chard leaves
  • About a palm full of  basil leaves
  • 4 eggs separated
  • 1/4 c grated mozzarella cheese , or any cheese you like
  • pinch of salt
  • 1 tbsp olive oil

How to make it

  • in a food processor or blender add basil, chard and olive oil
  • process until it looks like pesto
  • add egg yolks and salt and pulse a few times until eggs are mixe din
  • add mixture to a bowl
  • in a separate bowl beat egg whites until fluffy
  • fold in egg whites and cheese
  • add to 2 small ramekins or a muffin tin
  • cook for 10-15 minutes until cheese begins to bubble out of ramekin
  • enjoy!

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Sweet potato gnocchi with spinach & goat cheese

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Yesterday I planned on finally attempting to make ravioli again and this time I would remember to drain the spinach and not ruin all the dough and it would be perfect but then all of a sudden it was 4 pm and I needed to have dinner done before leaving in an hour.

I was so excited to make pasta but an hour to have dinner done, get ready and get both the kids out the door in pants AND shoes did not seem possible.  I remember reading that gnocchi  was super quick and easy to make  and so I decided to set out to make it…without a recipe.

I tried to find a whole wheat and sweet potato gnocchi recipe I liked but I kept finding either a good sweet potato recipe or a good whole wheat recipe but nothing that fit what I wanted. Finally I just decided to wing it, it is just potato and flour right?

It turns out that gnocchi really is a super easy to make dish and even better it freezes quite well so you can make extra for another day. This recipe came out quite good  though as my daughter discovered not as good cold out the fridge hours later, it is definitely best hot and fresh.

What you need

  • 1 sweet potato
  • 1 3/4 c whole wheat  flour (ish)
  • salt & pepper
  • fresh rosemary
  • 2 cloves finely grated garlic
  • 4 tbsp goat cheese
  • 4 tbsp butter
  • handful of spinach

How to make it

  • peel and cook sweet potato, i just stuck it in the microwave because of my time crunch
  • mash sweet potato in a bowl
  • add some finely chopped rosemary  and salt and pepper to taste
  • add flour 1/4 cup at a time until  it forms a smooth dough
  • knead for a few minutes until  it is no longer sticky
  • separate into palm sized balls , about 4-5
  • on a floured surface roll out into a rope, it is helpful to start at the middle of the rope and work your hand out to the ends to make it longer
  • when it is about  as thick as your thumb cut into bit sized pieces
  • use a fork and indent the side of the gnocchi, I don’t know why but everyone else was doing it so I did too, foodie peer pressure
  • separate your gnocchi  into 2 piles, what you are using now and what you want to freeze
  • put the gnocchi you want to freeze on a baking sheet, not touching and put in the freezer, when frozen put in a freezer bag and store for later
  • bring a pot of salted water to a boil
  • add  a bit  (2-3 tbsp) of olive oil to the boiling water
  • drop in the gnocchi  in the boiling water
  • let cook a few minutes after it rises to the top
  • melt butter in a pan
  • transfer cooked gnocchi to pan and saute with the butter & garlic
  • add salt and pepper to taste
  • add spinach and mix just until slightly wilted
  • sprinkle with goat cheese and eat!

Raw honey & peanut butter protein treat

honey peanut butter protein treats

As a nursing mama it is super important to have a quick and easy protein snack on hand. I spend a lot of time nursing and a most of that time is in a rocking chair far away from the kitchen.  I made this recipe to keep on the table next to me for when I inevitably become ravenously hungry and no one is around to fetch me a snack and I am just to tired to try myself.

Of course the kiddo, the dog and the husband saw my tasty treat and snagged a few and  it quickly became a house favorite. Packed full of protein and yummy raw honey sweetness,  it really does taste like candy but I assure you it is powerful protein magic.  These are quick to make so if you are juggling kids and dishes and giant dogs  you can whip these up in no time, hand over a few to everyone and  get a few moments of peace.

They are great for hikes or post workout , snacking while nursing  or silencing the brood.  They will stay  fresh in the fridge for weeks (or freezer for a cold snack)  so go ahead and double or triple the recipe!

What you need

How to make it

  • mix all ingredients together except cocoa powder
  • roll into balls
  •  put into the freezer for half hour to firm
  • drop half of the balls ( or all if yo love chocolate!)  in a bowl of cocoa powder
  • try not to eat them all in 3 seconds, good luck

Chocolate hazelnut milk & banana ‘ice cream’

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It’s been warm and sunny lately and there is nothing better than sitting on the porch on a warm day eating ice cream. It’s been a long winter so as soon as the snow started to melt I threw some bananas in the freezer  for ice cream. The other day Pacific foods sent me some chocolate hazelnut milk to try, and after one blissful sip of the best chocolate milk I’ve ever tasted, I knew I needed to freeze some for ice cream before it was all devoured.

A few days later  I was wearing a sundress and  baking on the front lawn and after a few minutes of sweating my daughter and I gave each other a knowing look….ice cream. This recipe is super easy and came out so wonderful. It was quite warm so it kept melting but I put it in the freezer and a few hours later it was just like a store bought frozen treat.

The best part of this recipe is that your kids can eat it up  and not bounce off the walls, drive you bonkers and crash. It stays fresh in the freezer and after a couple of days was still scoopable  and creamy and did I mention delicious?

This hazelnut milk is the creamiest non dairy milk I have ever tasted and it was thick like real milk as well. I am usually a fan of hemp milk but I think I might have just been converted.  I am sure you can use any chocolate milk for this recipe but if you can I suggest giving hazelnut milk a try.

What you need

  • 1.5  cups frozen chocolate hazelnut milk 
  • 1/2 c cold chocolate hazelnut milk
  • 4 frozen bananas
  • 2 tbsp unsweetened cocoa powder
  • 1/4 c honey

How to make it

  • The night before or at least 4 hours prior freeze your bananas and 1.5 c hazelnut milk in Ziploc bags
  • put everything in a blender
  • puree until smooth
  • serve as soft serve or put in freezer for a couple of hours for firm ice cream

Whole wheat pizza & garden sauce

whole wheat pizza & garden sauce

I call this the “hurry up and get in the over before someone cries or breaks something” crust

It was Pi day yesterday and even better it was super warm and sunny. At first I planned to just make chocolate hazelnut milk ice cream ( recipe tomorrow) and sit in the sun, but after some peer pressure and a case of the hungries I caved and made  a deep dish pizza.

This is my favorite go to recipe for pizza, it is super easy and quick to make and comes out light and fluffy and perfect in every way. I adapted this recipe from Edible Wasatch’s summer pizza recipe but took out the white flour, added some more wheat flour  and yeast and made some changes to the crust. If you like a more traditional  bread like pizza crust and not a super airy one  like this then  try theirs out, its delicious!

My garden sauce is a prefect way to use up some  veggies that may be going bad soon, I like to make this sauce in big batches ( this recipe makes 8 cups)  and freeze it in  freezer bags to use for pasta or pizza later. Feel free to experiment and add any veggies you like, it’s a garden sauce so you can use anything from your garden!

Make 2 small  thick crust deep dish pizzas or 1 extra-large thin crust pizza

What you need:

Dough

  • 1.5 C warm water
  • 2 tbsp olive oil plus extra for crust
  • 2 tbsp honey
  • 1 tbsp  dry yeast
  • 3 C whole wheat flour
  • 2 tsp salt
  • a few tbsp of corn meal ( optional)

Sauce

  • 1 16 of organic tomato sauce ( so added spices )
  • 1 6oz can of organic tomato paste
  • 1 8 oz can of organic crushed tomatoes
  • ** muir glen uses bpa free cans for their organic canned tomato products
  • handful each of basil & parsley
  • a few sprigs of rosemary & thyme
  • 3 zucchini
  • 1 onion
  • 4 cloves of garlic
  • 1/2  head of cauliflower
  • 2 handfuls of spinach
  • 1 package or 2 cups of mushrooms
  • salt to taste

How to make it

Dough

  • mix water, honey,oil,  yeast and salt in a bowl until everything is dissolved together
  • slowly add flour until it forms a ball
  • knead for a couple of minutes to form a smooth ball
  • cover with plastic or a damp towel for 20 minutes
  • for deep dish split dough into 2 and stretch dough out until its slightly bigger than a 9 inch pie dish
  • lightly oil your pie dish and sprinkle with corn meal
  • press dough into dish and fold over edges  to form a thick crust
  • for thin crist roll out  all of the dough and press into a large baking pan or pizza pan
  • brush  crust with olive oil and dust with coarse sea salt
  • add sauce, spinach (optional) and cheese
  • bake at 350 for 15 minutes or until cheese bubbles and crust s light brown on edges
  • you can double this recipe and freeze dough for months!

Sauce

  • in a stock pot add  a few table spoons of olive oil , chopped onions and garlic
  • cook garlic and onions until translucent
  • add veggeis, rosemary and thyme
  • mic and cook for a few minutes
  • add canned tomato sauce, paste and  crushed tomatoes
  • let cook  at a low boil for half an hour
  • add everything to a blender
  • add basil and parlsey and puree
  • return to pot and cook for another half hour
  • after you use some for pizza, let cool and add to freezer bags and freeze for later, it  will be good for months

zucchini fries & old bay aioli

zucchini fries & aioloI have been craving fish & chips, not just craving either I have been dreaming about it.  I didn’t want to use my pricey salmon on a deep fried dish and really I just couldn’t handle the grease either. My tummy has been a lot more sensitive since cutting out overly processed foods and I knew if I ate anything deep fried I would be sick for days.

My daughter suggested just making fries for lunch but I was saving the potatoes for my annual St.Patrick’s day calconnan dinner. Finally we both agreed that zucchini fries sounded like the best thing ever and if I made an old bay dip , it might just satisfy my fish & chips craving.

Not only  did this recipe satisfy my east coast food craving   but it was surprisingly like fish & chips, I mean it even kind of tastes like fish because of the old bay! This was so yummy and easy to make and the kiddo had a lot of fun helping and getting her hands messy. Next time I am making it for dinner so I can have a pint of beer too, I think then my craving will be truly satisfied.

What you need

  • 3 C panko
  • old bay
  • 4 eggs
  • 1/4 c flour
  • 2 zucchini
  • 1 lemon
  • 1 tsp mustard
  • 1/2 cup of olive oil/grape seed (or veggie oil of choice) mixed

How to make it

Aioli

  • with a hand blender or in an electric mixer put 2 egg yolks and a tsp of mustard
  • turn on mixer and whip up eggs for a few seconds
  • slowly and the juice of half of your lemon
  • slowly add the oil mixture until the aioli thickens
  • put it into a bowl and mix  in 1 tbsp old bay with a spoon
  • put into the fridge to cool until the fries are done

Zucchini fries

  • cut zucchini into wedges
  • put wedges into a bag with the flour  and a and let the kiddo shake it up until the zucchini is coated
  • in a bowl whisk together 2 eggs
  • in another bowl add panko & a bit of salt
  • dip the zucchini  one by one into the egg then into the bowl of panko and coat
  • put on a lightly oiled pan
  • sprinkle the zucchini fries with old bay
  • cook at 350 for about 20 minutes until the panko is crisp on the edges and a fork goes through the zucchini smoothly

Squeeze some lemon on the fries and serve!

Super food parfait

super food parfait: chia, quinoa, yogurt, cashew butter and more

My friend Shae just came back from a trip to Austin, Texas raving about a frozen yogurt hemp seed amazing parfait concoction. I knew as soon as she described it that I had to have one so I set out to try to make one myself. I didn’t want a sweet dessert but a super food parfait sounded like the perfect breakfast.

The great thing about a parfait is that you can literally put ANYTHING you want into it, whatever you have on hand! I happened to have a ton of  dried fruit, nuts and grains on hand since I just did our monthly shopping haul at Winco.  This was a little labor intensive this first time around since I made home-made coconut whipped cream, frozen banana puree and raw cashew butter from scratch but now that I have them on hand it will go a lot quicker tomorrow and the next day and the next. Yup, this is now my go to breakfast treat and I just can’t get enough.

Here are the ingredients I used but feel free to mix it up anyway you want with different fruits, nuts or grains! Let me know how you made your super food parfait! Next time I am going to try a green parfair by adding some spinach or kale to the banana puree and maybe some  mango when it’s in season!

*The night before or at least 4 hours prior to making this put your bananas and can of coconut milk in the freezer if you are using them

What I used

  • Yogurt- I used Nancy’s  vanilla yogurt
  • 1 can of coconut milk
  • home-made raw cashew butter , just throw some cashews and a tiny bit of water in a food processor, voila!
  • 1 cup quinoa
  • 4 tablespoons chia seeds
  • 1 cup of blueberries, fresh or frozen
  • 2 frozen bananas pureed
  • handful of almonds, crushed
  • a few tablespoons date pieces
  • a few tablespoons dried cranberries

How to make it

  • Cook quinoa with half the can of coconut milk plus 1 cup water and a few tablespoon sweetener of choice, I used honey.
  • when done add chia seeds to quinoa and let cool
  • In an electric mixer ofr with a hand blender whip the rest of the coconut milk with a bit of tapioca powder and honey
  • put it in the freezer until your parfait is complete
  • in a bowl or glass layer the quinoa, yogurt, berries, banana puree, cashew butter and dried fruit
  • top with coconut  whipped cream and crushed almonds
  • Enjoy!

Whole wheat cranberry & ginger yogurt scones

Cranberry ginger scone

I am not a photographer  not by any stretch of the word. I take a billion photos of my children but I still don’t understand how to use all the settings on my camera. The other day my basic plain Jane digital camera died  and no matter how much I begged it to work , it was done for.  Luckily my father in law let me borrow his camera and my samosas have never looked so good!

Since I was borrowing a nice camera my husband decided to build me a DIY lightbox to  try to make my photos look a little less busy  aka keep  my chaotic kitchen  out of the photo. It turned out pretty well and my first attempt at a decent photos was better than I expected. I may not be a pro but at least my food looks pretty!  I have a long way to go to get to foodgawker status,  but you have to start somewhere!

This scone recipe is a nice pick me up in the morning with the spicy ginger and sweet cranberries. Usually this is an autumn scone but with spring on the way ginger was calling to me. These taste wonderful with a little bit of honey and a nice warm cup of tea.

What you need

  • 1.5 c whole wheat flour
  • 1/4 c sugar or dry sweetener of choice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 7 tbsp butter or vegetable margarine, I used smart balance
  • 1/2 c plain yogurt, I used Nancy’s
  • 1/4 C dried cranberries
  • a few candied ginger chunks chopped, add more or less as you like
  • raw sugar for top

How to make it

  • Mix dry ingredients ( flour, sugar, baking soda/powder, salt) in a bowl
  • cut in the butter and mix with hands until crumbly
  • add yogurt and mix together lightly
  • add cranberries and ginger and knead in until no more crumbs are falling in the bowl and the dough forms a ball
  • put on a floured surface and roll our into a circle
  • cut into 8 pieces
  • place pieces onto a greased baking pan
  • sprinkle with raw sugar and press it in gently
  • bake at 300 for 15-20 minutes until light brown on edges
  • enjoy!