Category Archives: Vegan

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Warm Corn Salad

This side goes great with my Tilapia with Salsa Verde.

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Just sauté up some red onion, garlic, jalapeño, and red bell pepper, IMG_6864

Add in some fresh corn and viola! Easy peasy side dish. 

Warm Corn Salad
 
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Warm Corn Salad
Author:
Serves: 4
Ingredients
  • 5 ears of corns, kernel scrapped from the cob
  • 2 tablespoons evoo
  • 1 jalapeño, dice
  • 2 cloves of garlic, minced
  • 1 red onion, diced
  • 1 red bell pepper, chopped
Instructions
  1. Heat a large skillet over medium heat.  Add in oil, then garlic, onion, and jalapeño.  Cook for 5 minutes.  Then toss in the red bell pepper.  Cook for a few more minutes. Then add the corn and cook for 5 more minutes.
  2. Eat!

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Black Bean and Butternut Squash Skillet

So who is still on the bandwagon with New Year’s Resolutions???

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If one of yours was to eat healthy, then this is for you!

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Simple, delicious, and perfect as a side or main dish.

Recipe adapted from Vegetarian Times

Black Bean and Butternut Squash Skillet
 
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Black Bean and Butternut Squash Skillet
Author:
Serves: 4
Ingredients
  • juice of half a lime
  • 3 teaspoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 lb butternut squash, peeled and cubed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 15 oz can black beans, rinsed and drained
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • ½ cup crumbles feta
  • cilantro
Instructions
  1. Heat 1 tablespoon extra virgin olive in a large skillet over medium heat.  Add in squash, season with salt, and cover. Cook for 10 mins.  Uncover, add in onion and increase heat to medium high.  Cook for an additional 5 minutes until the squash is tender and lightly browned.  Drizzle with lime juice and 1 tsp. maple syrup.
  2. In another skillet, heat remaining tablespoon of olive oil over medium heat.  Add in garlic and cook for 30 seconds then add in black beans, adobo sauce, 2 tsp maple syrup, and ¼ cup water.  Bring to a simmer and cook for 5 minutes or until all liquid has evaporated.
  3. Stir together the squash mixture and black bean mixture.  Gently stir in cheese and garnish with cilantro.
  4. Eat!

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Pumpkin Oatmeal

If you are anything like me, then you need something warm to to eat in the morning.  A cold bowl of cereal just ain’t gonna cut it.  Now don’t get me wrong, I love my cereal, but I’m more of cereal for dinner kind of gal.

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Enter pumpkin oatmeal. So filling and so good.  Plus it uses up the last of that can of pumpkin.

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Don’t you just hate recipes that call for 1 cup of pumpkin puree??? Really???  What am I supposed to do with the remaining half a cup?

Well, now you can make this.  

Pumpkin Oatmeal
 
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Pumpkin Oatmeal
Author:
Serves: 1
Ingredients
  • ½ cup old fashioned oatmeal
  • 1 cup almond milk
  • ½ cup water
  • stevia and salt, to taste
  • ⅓-1/2 cup pumpkin puree
  • dried cranberries, to taste
  • pistachios, to taste
Instructions
  1. In a really big microwaveable bowl, mix together the oats, water, almond milk, stevia, and salt.  Microwave at 50 percent for 5 minutes and then at 100 percent for 3 minutes.  Stir every couple of minutes Make sure to use a really big bowl or they might boil over. You might need to cook a little longer depending on your microwave.
  2. Once the oats are finished, stir in the pumpkin and top with cranberries and pistachios.
  3. Eat!

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Summer Spaghetti

I still have a few lingering tomatoes, how about you? Also, the weather here in Southern California hasn’t gotten the memo that it is supposed to fall, so summer eating is still in full swing at my house.  Who wants to eat a heavy meal like chili or a casserole when it is still 100 degrees outside???

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This a simple and easy pasta dish that my mom has been making for years.

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I happened to have three different colors of tomatoes, but you don’t need them.  All of one color is totally fine.

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The whole family loves this pasta dish, even my cute nephew!  (Who doesn’t eat a darn thing!)

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The tomatoes, with fresh basil, garlic, and lemon juice….you can’t go wrong!

Summer Spaghetti
 
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Summer Spaghetti
Author:
Serves: 4-6
Ingredients
  • 1 lb spaghetti or angel hair pasts, cooked per package directions
  • 6 large tomatoes
  • ⅓ cup fresh parsley
  • ⅓ fresh basil
  • ¼ cup lemon juice
  • 3 tablespoons extra virgin olive oil
  • 2 cloves of garlic, finely grated or minced
  • salt and pepper to taste
Instructions
  1. Dice the tomatoes and drain for at least one hour. Combine the rest of the ingredients, then toss with the tomatoes and pasta.
  2. Eat!

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Low Calorie Cream of Wheat

So summer is in full swing at my house!  If you’ve been reading my blog for a while you know that I used to teach special education, so this whole working thru the summer thing is new to me!  I keep feeling like I’m on summer break and not keeping up with my blog!

Any ways, enjoy this healthfied version of cream of wheat!

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I find myself making cream of wheat quite regularly for my children, and then I eat way too much of it!

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So I figured out a why to make it much lower in calories yet still decadent and delicious! Don’t forget the vanilla extract!  It’s key!

Low Calorie Cream of Wheat
 
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Low Calorie Cream of Wheat
Author:
Serves: 4
Ingredients
  • 4 cups unsweetened almond milk
  • 1 cup coarse ground wheat
  • 1 teaspoon vanilla
  • stevia to sweeten
  • fresh berries of your choice to top
  • Instrutions
  • Bring the almond milk to just a simmer over medium high heat, and then slowly whisk in the ground wheat.  Stir constantly until thickened, about 5 mins. Remove from heat and add vanilla and stevia.  Pour into bowls and top with berries.
  • Eat!

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Roasted Summer Vegetables

Hello there!  Sorry for the radio silence last week.  I got a freelance job through eBay writing some guides for them.  You can check them out here. Be sure to like them or comment on them so I can do some more!

Anywho, I missed this little blog of mine and you guys of course!

My summer garden is in full swing, which means I have summer squash coming out of my ears.  What is a good way to use it up?

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Roast it off.  I roast big batches of vegetables and then eat them all week!

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For this batch I used yellow squash, carrots, onions, and asparagus.  I just used whatever I had in my fridge.

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Drizzle with a little extra virgin olive oil and some salt and pepper and you are golden.  

Roasted Summer Vegetables
 
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Roasted Summer Vegetables
Author:
Serves: 4
Ingredients
  • Any combination of vegetables of your choosing, I used yellow squash, onion, carrots, and asparagus
  • Extra virgin olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut up your vegetable to bite size.  The smaller they are the faster they cook.
  3. Drizzle with a little oil and sprinkle on some salt and pepper.  Toss with your hands so everything is coated.  Roast for about 20 minutes, but the time will depends a lot on how big you cut your vegetables. They will be fork tender and be starting to brown a little bit.
  4. Eat!

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Almond Poppyseed Muffins

One last muffin recipe for you guys this week I promise!!!

With the end of the school year rapidly approaching teacher gifts start coming to mind!

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For the past few years I’ve brought my children’s teachers these Almond Poppyseed Muffins and they got rave reviews!

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Everyone who tries these loves them!

Almond Poppyseed Muffins
 
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Almond Poppyseed Muffins
Author:
Serves: 20-24
Ingredients
  • For the muffins:
  • 3 cups flour
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 3 eggs
  • 1⅛ cups cooking oil
  • 2¼ cups sugar
  • 1½ cups milk
  • 1½ tablespoons poppy seeds
  • 1½ teaspoons almond extract
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons  melted butter
  • Glaze:
  • ¼ cup orange juice
  • ¾ cup sugar
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ½ teaspoon butter flavor extract
Instructions
  1. Preheat oven to 350 degrees.  Line a muffin tin with liners.
  2. Mix together all ingredients for the muffins.  Fill each muffin well ⅔ full.  Bake until a toothpick inserted into the middle comes out clean.
  3. While the muffins are baking, mix together all of the glaze ingredients.
  4. Remove the muffins to a wire rack and glaze while they are still warm.
  5. Eat!

Recipe adapted from The Girl Who ate Everything.

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Blackberry Chia Seed Jam

Welcome to healthy recipe monday brought to you by Fitness for Mommies

My blackberry bush is really the workhorse this year. I have blackberries coming out of my ears.
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This blackberry chia seed jam is so easy, plus it good for you too with minimal added sugar. In fact I sweetened mine with stevia, but feel free to use honey, or agave, or maple syrup.

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It’s hard to believe that with only a few ingredients you can have this great tasting (and great for you) jam that just screams summer!

Blackberry Chia Seed Jam
 
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Blackberry Chia Seed Jam
Author:
Serves: 6-8
Ingredients
  • 2 heaping cups blackberries
  • 3 tablespoons chia seeds
  • 1 teaspoon vanilla
  • Your choice of sweetener (stevia, honey, agave, maple syrup, sugar)
Instructions
  1. Place all ingredients in a medium sauce pan and cook over medium heat until the blackberries burst and the mixture thickens. Taste for sweetness. Store covered in the fridge.
  2. Eat!

 

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Banana Oatmeal Cookies {vegan and gluten free}

Have you guys see those cookies floating around Pinterest and Facebook that are pretty much just bananas and oatmeal?

Well, I tried them for you.

Your welcome.

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And you know what?  They aren’t half bad.  Especially when you add in chocolate chips.

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Just a few ingredients to healthy cookies that you could totally eat for breakfast!  Plus, no added sugar.  Make sure to taste your dough though.  I added a little stevia to mine.

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Plus, it’s always fun time in the kitchen with photo bombers like these!

Banana Oatmeal Cookies {vegan and gluten free}
 
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Banana Oatmeal Cookies {vegan and gluten free}
Author:
Serves: 12
Ingredients
  • 3 ripe bananas mashed well
  • ⅓ cup unsweetened applesauce
  • 2 cups oats
  • ¼ cup milk (any kind)
  • 1 tsp vanilla
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together all ingredient.  Scoop onto a greased cookie sheet and bake for 12-15 minute.
  3. Eat!

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Sarah’s Bridal Shower {party ideas}

One of my best friends, Sarah, is getting married!

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Isn’t she beautiful???  I’m one of the bridesmaids and I couldn’t be happier for her or more excited to be in her wedding.

Her bridal shower was last month and was held at Jeanine’s house.  It was gorgeous.

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This is the view from her kitchen of the Griffith Observatory in LA.  So pretty.

I was asked to the food, which I think is the most important part of the party (of course!)

Here’s what I made:

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Spinach Dip from my mom’s old school cookbook that I am going to steal one day when she is sleeping.

(Just kidding mom, but not really.)

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