Posted by fhandv | Posted in Breakfast | Posted on 02-02-2013
Don’t let the color scare you, this smoothie is delicious and packed with nutrition. I have been having one of these for breakfast almost everyday. It is amazing how yummy and filling it is. I actually look forward to having this smoothie in the morning. I thought I would be starving, but I have stayed full until lunch time. A green smoothie is a great way to start the day. This is my favorite smoothie recipe, you can mix up what you add in depending on what you have on hand. Get creative!
1 cup of unsweetened coconut milk
1/2 of a large banana
2-3 large handfuls of kale (stems removed) or spinach
1 heaping Tbsp of almond butter
1/2 cup of frozen mixed berries
1-2 Tbsp agave nectar
green super foods powder (optional)
1/2 tsp cinnamon
Water or juice (to thin it)
Combine all the ingredients in a blender. Blend until smooth. Add water or juice to get the smoothie to the consistency you like.
Posted by fhandv | Posted in Faith & Hope, Main Dishes | Posted on 29-01-2013
This is my new favorite way to eat kale. I have always cooked it, but it is so much better raw. I thought the kale would be more bitter, but it really has a great flavor when its raw. My son just wants it raw now too. He ate 3 huge servings of this salad.
I have been trying to eat more raw foods lately in an attempt to detox after the holidays. Some things, like kale, are great raw. Other things, like sweet potatoes, not so much. I have also greatly reduced my coffee consumption, which was really scary for a family for a few days, and given up refined sugar. I am feeling much better already, so hopefully I can stay on track this time.
Kale and Sweet Potato Salad
1 Tbsp olive oil
2 sweet potatoes peeled and cut into 1/2 inch cubes
1/2 cup quinoa, uncooked, rinsed
1 bunch kale
3 oranges sectioned
3 large carrots peeled and grated
1/2 cup raisins
Balsamic vinaigrette- recipe follows
Pre heat the oven to 400. Place the sweet potatoes on a large sheet pan and toss with the olive oil and a little salt. Roast them for about 20-25 minutes until they are fork tender. While the potatoes are roasting, cook the quinoa. Bring 1 cup of water to a boil in a small sauce pan. Add in the quinoa, reduce the heat, cover and simmer for 15 minutes. Remove the stem from the kale and chop it. Put the kale in a large bowl. When the potatoes and quinoa are finished, combine them with the kale and all the remaining ingredients and toss it together.
1/4 cup balsamic vinegar
1 TBSP dijon mustard
1 TBSP agave nectar or honey
1/4 tsp salt
pepper to taste
Combine all the ingredients in a small bowl and whisk until well combined.
Posted by fhandv | Posted in Main Dishes | Posted on 21-01-2013
My family loves anything in patty form. If the kids can put ketchup on it even better, so this was a big hit with them. The quinoa and chick pea patties are not only delicious, but also a great source of protein. The combo of quinoa and chick peas is great. I actually came up with these when there wasn’t much food left in the house, so I was so happy they turned out so great. I have been trying to get creative with what we have in the house to save some money and not run to the store so much. My mom got my a huge bag of quinoa from a bulk food store, so there has been quinoa in a lot of our meals lately. Good think it is so yummy!
Quinoa Chick Pea Patties
2 Cans of chick peas rinsed and drained
1/2 cup of quinoa rinsed, plus 1 cup water
3 TBSP Olive Oil
1 small onion finely diced
1 medium carrot finely diced
2 cloves of garlic minced
2 tsp chefs blend seasoning or Mrs. Dash
1 cup fresh spinach chopped
1 tsp salt
fresh ground pepper to taste
Bring the water to a boil in a small pot and add in the quinoa. Lower the heat, cover and simmer about 15 minutes. Heat 1 tbsp of the oil over medium heat and then sauté the onion, carrot and garlic about 5 minutes until tender. In a large bowl smash the chick peas (I used a potato masher) until there are no whole ones left. You want it to be chunky, you are not making hummus! Combine quinoa, onions and carrots and all the remaining ingredients (except the oil) with the chick peas and mix thoroughly. Form the mixture into patties, whatever size you like. Heat the remaining oil in a large skillet or on a griddle. Cook the quinoa patties about 5 minutes on each side until they are browned.
Posted by fhandv | Posted in Main Dishes, Recipes | Posted on 03-12-2012
It has been a while since I have posted, but it has been a little crazy the last few months. I have been trying to adjust to working and having the kids in school. How I miss the homeschooling days! An upcoming post will be on packing school lunches, which has turned out to be a challenge.
I have also been trying to work with an even tighter grocery budget. The job that my husband was offered fell through, so now we have more bills and less money. I have faith that it will all work out, but the waiting is hard. I know that God will provide and that a better opportunity will come about.
Honey Mustard tempeh is a quick and cheap dinner that turned out to be delicious. Tempeh is a great source of protein and it is so yummy. The key is to boil the tempeh before cooking with it. I boil mine in a marinade instead of just plain water (recipe follows). It gives the tempeh a great flavor and then you can use it for anything, even just for sandwiches.
Honey Mustard Tempeh
1 package of tempeh
Tempeh Marinade (recipe follows)
2 TBSP dijon mustard
1 TBSP Honey or agave
Cut the block of tempeh into 4 slices then cut the slices in half to make 8 thin slices. Boil the tempeh in the marinade for at least 10 minutes. Combine the mustard and honey, set aside. Preheat the broiler. Remove the tempeh from the marinade and place on a lightly greased sheet pan. Broil the tempeh on high about 8 minutes on the first side until it is browned (keep an eye on it). Fill it over and broil about 5 more minutes. Take the tempeh out of the oven, spoon a little of the honey mustard on each slice and spread it into an even layer. Return to pan to the oven and broil the tempeh for a few more minutes. You just want to topping to brown a little, but it can burn quickly so watch it. Remove from the oven. You can serve it hot or cold, it is delicious either way.
2 cups water or vegetable broth
1/4 cup reduced sodium soy sauce
2 Tbsp dijion mustard
2 tbsp honey or agave
Combine all the ingredients in a sauce pan and bring to a boil. Add in tempeh and simmer for a least 10 minutes. You can always let it go longer for more flavor. This marinade can be strained and then frozen after one use to use one more time. Just make sure to bring it back up to a boil again.
Posted by fhandv | Posted in Main Dishes, Recipes | Posted on 10-08-2012
The last few weeks have been so crazy for my family. After looking for full time work for over a year, my husband was finally blessed with a great job in Asheville (where I have really wanted to live). The same week I found a part time job and we moved. It has all happened so fast that it hard to believe. We are so blessed and grateful! I haven’t really had much time for cooking lately and unfortunately we have had to eat out a lot, but now I am getting back in the kitchen.
Creamy Tomato Basil Soup was one thing that I did cook in the midst of moving. I made a giant pot of this soup and then we ate it for days. This is definitely a quick easy meal that is delicious and makes great left overs. The creamy part of the tomato soup is made with raw cashews. I usually blend the soup, but you can always leave it chunky. I love to serve it with a really nice loaf of bread for dipping into the soup.
Vegan Creamy Tomato Basil Soup
3/4 cup raw cashews soaked for at least 1 hour
2 TBSP olive oil
2 – 28oz cans of crushed tomatoes
1 small onion diced
2 cloves of garlic minced
6 cups of vegetable broth 1/2 cup of fresh basil chopped
1 tsp salt
pepper to taste
Drain the cashews and place in a blender with 1 1/2 cups water. Blend until smooth and creamy.
In a large soup pot heat the olive oil. Add in the onions and cook for about 5 minutes. Add in the garlic and cook for another minute. Add in the tomatoes and the broth. Bring up to a boil then turn down the heat and let it simmer for about 15 minutes. Add in the basil, salt and pepper. Simmer another 10 minutes. Turn off the heat and then add in the cashew cream. If you want it smooth blend with an immersion blender or in batches in a standing blender. Serve the tomato soup with a fresh loaf of bread.
Who doesn’t love mac and cheese? My kids are always asking for it and it is one of those things that I don’t like to give them on a regular basis just because it is not very nutritious. I have found a way to make all of us happy. The base of this cheese sauce is cauliflower. It comes out super creamy and cheesy tasting. I feel a lot better about the kids eating this version of mac and cheese and the kids are happy because I let me have it a lot more.
Vegan Macaroni and Cheese
1 small head of cauliflower cut into florets
2 TBSP Earth Balance Butter
1 Cup Nutritional Yeast
1 tsp garlic powder
1/2 tsp tumeric (optional of color)
juice of 1/2 a lemon
2 tsp salt
2 TBSP tomato paste (ketchup will work too)
1 1/2 cup of non dairy milk
1 lb whole wheat pasta (any small shape)
1 cup whole wheat bread crumbs
Preheat the oven to 375. Steam the cauliflower until it is very soft. Cook the pasta according to the package directions, make sure not to let it go too long or it will be mushy after it is baked. When the cauliflower is soft add it to a blender with all the remaining ingredients (except breadcrumbs) and blend until it is smooth. You will probably have to do this in batches. Lightly butter a large baking dish. Put in the pasta and then pour the cheese sauce over the top and mix it with the pasta. Top with the bread crumbs and then bake the mac and cheese for 20-25 minutes, until it is bubbly and the top is lightly browned. Remove form the oven and let cool for at least 5 minutes before serving.
Posted by fhandv | Posted in Main Dishes, Recipes | Posted on 07-07-2012
This past week has been so hot that I haven’t wanted to cook, which is very unusual for me. A few night ago I was planning to make black beans and rice, but it was over 100 degrees outside and we had spent a full day kayaking on the lake. So, all the ingredients I was planning on using went into a salad instead. It was so light and fresh tasting, just perfect for summer. The best part was that I didn’t have to turn on the stove.
Black Bean and Corn Salad
1 head of Romaine washed and chopped
1 can of black beans drained and rinsed
1 cup of corn (I just thawed frozen)
1 large tomato diced
1 bell pepper diced (any color will work)
1 avocado sliced
Combine all of the salad ingredients in a large bowl. You may want to leave out the avocado if you think there will be leftover salad because it will turn brown fairly quickly. I just put some on top of each serving of salad.
Chili lime salad dressing:
Juice of 2-3 limes
3 TBSP Olive or Canola oil
1 tsp chili powder
salt and pepper to taste
Combine all the ingredients in a small bowl and whisk until thoroughly combined. Pour the dressing over the salad and toss.
Posted by fhandv | Posted in Dessert, Recipes | Posted on 06-07-2012
This is my daughter’s recipe. SHe loves to cook and she came up with this all on her own. She has also started her own blog, so here is the link if you want the recipe for the wontons. They are crispy, sweet and delicious, plus they are super easy to make.
Posted by fhandv | Posted in Recipes, Side Dish | Posted on 28-06-2012
This is my favorite recipe for pasta sauce. I am trying to avoid the store bought kind because there is so much sugar in it, but it is so convenient. This sauce is really quick to make because I used canned tomatoes (try to find an organic brand). Right now I have tons of basil in my little garden, so I think I will be making this a lot. This makes a big batch of sauce, but you can always freeze the leftovers or cut the recipe in half.
Tomato Basil Pasta Sauce
2 TBSP olive oil
1 onion finely diced
2 cloves of garlic minced
2 28oz cans of crushed tomatoes
2 TBSP tomato paste
2 cups of water
1/2 cup of fresh chopped basil
2 tsp Italian seasoning
salt and pepper
Heat the olive oil in a large skillet over medium heat. Add in the onion and cook about 5 minutes until it is translucent. Add in the garlic and cook for another minute. Pour in the crushed tomatoes, tomato paste and water. Stir it well to mix in the paste. Bring the sauce up to a simmer and add in the basil, Italian seasoning, salt and pepper. Simmer it for 20-30 minutes then remove from the heat. Serve the sauce over your favorite pasta.
Posted by fhandv | Posted in Recipes, Side Dish | Posted on 24-06-2012
Another berry recipe! We have so many berries it is unbelievable, so I have been trying to use them in everything. Saturday morning we even had blackberry pancakes. Today I decided to make some jam with some of the blackberries. The kids were really excited for it. We usually don’t use jam or jelly just because it has so much sugar in it, but I couldn’t resist since we have such sweet fresh berries. I don’t have a canner, so I only made enough for one jar. You can use this same method to make jam with any berries that you like. It will last in the fridge for about a week, but I don’t think our jam will make it that long. I can’t wait for toast in the morning!
about 2 cups of fresh berries mashed
1 cup of sugar
Combine the berries and the sugar in a medium saucepan. Cook them on high heat for about 5 minutes and then turn down the heat to medium. Cook the jam for another 15 minutes stirring frequently. Remove it from the heat and let it cool a little. Carefully spoon it into a jar or heat proof container and let cool completely. Refrigerate or freeze.
Please let me know what some of you favorite berry recipes are!