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
1 can of black beans
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!
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.
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 photoI 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
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
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
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!
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.
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:
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)
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
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
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!
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
I 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
1/4 c flour
1 tsp mustard
1/2 cup of olive oil/grape seed (or veggie oil of choice) mixed
How to make it
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
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
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
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