Lemon Yogurt Pasta

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What’s for dinner?

As a single mom sometimes I find it hard to create delicious, healthy & quick meals for my sweet little boy (who is four at the moment) and I. All of the demands, responsibilities & time restraints make it hard to spend much time in the kitchen to prepare healthy meals that are not from a box or containing loads of preservatives. Pasta seems to be one of those meals that I can prepare, toss just about anything into it & my little one will usually enjoy it.

Lemon Yogurt Pasta

Lemon yogurt pasta3

Lemon yogurt pasta (mamas dish)

Lemon yogurt pasta (little ones dish)

Lemon yogurt pasta (little ones dish)

Organic whole wheat pasta, kale, spinach, tomatoes, pine nuts tossed in olive oil, plain yogurt, lemon juice, fresh basil, salt & pepper & topped with toasted chickpeas & a side of fresh tangelos from a friends yard!

2

Lemon yogurt pasta with chickpeas

Lemon yogurt pasta1

Delicious, creamy & totally healthy!

Organic Ingredients:

Lemon Yogurt Pasta:

Whole wheat pasta

Handful kale

Handful spinach

2 Handfuls fresh tomatoes

Handful pine nuts

Olive oil

Nutritional Yeast

1-2 Tbsp Plain yogurt

2-3 Tbsp Fresh Lemon juice

Handful Fresh basil

1 tsp Turmeric

Himalayan salt & pepper to taste

Toasted chickpeas

Method:

Bring water to a boil, toss in raw pasta for about 20 minutes or until Al dente. In the mean time dice up tomatoes, kale, spinach & basil. Once pasta is tender, drain & toss in olive oil, turmeric, nutritional yeast, kale & spinach (the heat allows them to cook slightly & become tender as well) then mix well. Once mixed toss in pine nuts, yogurt, salt & pepper and Enjoy!

Toasted Chickpeas:

I made my own chickpeas by cooking in a crockpot for part of the day. You can use a can if you do not make your own chickpeas. Simply preheat over to 425 degrees, while heating oven place chickpeas, olive oil, salt & pepper into a plastic bag, mix gently & once over is heated place mixture into a baking dish & bake for 20 minutes. If you time it right both the pasta & chickpeas should be ready at the same time.

Hope you Enjoy, please let me know what you think, feel free to leave a comment down below.

Until next time… Peace be with you…

 

Delicious Veggie Wraps

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Sometimes it is easier to prepare a delicious and healthy meal than we think. Many times I find myself discouraged to make something nourishing & healthy at home for fear that it will take too much time. When the fact of the matter is, as soon as we put that fear to the side we start creating wonderfully delicious things.

What’s on the menu for todays lunch & takes less then 10 minutes to prepare?

Delicious Veggie Wraps, Medicinal Kimchi & Locally harvested Tangelos

Delicious Veggie Wraps, Medicinal Kimchi & Locally harested Tangelos

Delicious Veggie Wraps, Medicinal Kimchi & Locally harvested Tangelos

Delicious Veggie Wraps1

Medicinal Kimchi

Delicious Veggie Wraps2

Delicious Veggie Wraps

In my fridge months ago a friend & I made an amazing Kimchi. We made a gallon jar of it, so I am just now getting to the last of it. Earlier this week I went to a friends house to drop off some medicinal item’s & she gifted me with the most delicious tangelos from her backyard! After spending the morning out of the house, running errand and forgetting breakfast, I came home & wanted to create quick nourishing meal, that was warm, satisfying & flavorful. That’s when I looked through the fridge & realized I had all that I needed to create this lovely meal depicted above.

Organic Ingredients:

1 Flatout wraps

4 Baby Portables

Handful Purple Kale

Handful Fresh Spinach

1/4 Purple Onion

1 Garlic Clove

Olive oil

Himalayan Salt

Black Pepper freshly ground

1 Glop Jalapeño Artichoke dip from Sprouts

Method:

Heat olive oil in skillet on medium heat. Dice up onion & garlic, place in pan once oil is heated, cover with salt, cook for about 3-5 minutes. Chop up shrooms, kale & spinach, toss in pan, cover with salt & pepper. Cook for about 1-2 minutes. Spread Jalapeño Artichoke dip onto wrap, place cooked veggies inside, wrap up tightly & place back in pan. Brown each side lightly, takes about 30-60 seconds per side. Remove from pan, slice & enjoy!

I had forgotten to fill wrap with the Medicinal Kimchi, so I added on the side & scooped on top of wrap as I ate it. Peeled a fresh tangelo & enjoyed!

Delicious Veggie Wraps2

Delicious Veggie Wraps

Delicious Veggie Wraps1

Medicinal Kimchi

Hope you enjoyed this easy & simple recipe. Please post a comment if you try it out, I would Love to hear how’s yours came out!

Until Next Time… Peace Be with You…

Nut & Bean Veggie Burger

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Last night my friend & I wanted to make a really yummy dinner. I had already put a bunch of black bean & garbanzo beans to soak in the crock pot… So I thought Veggie burgers would be really yummy. The last time I tried to make veggie burgers I tried a recipe using quinoa & black beans but it turned out really dry & crumbly, I was not please at all! So I started my search on Pinterest for a yummy, juicy veggie burger. I could not decide on a specific recipe so I used the base of these recipes to make my own creation…

Stupid Simple Bean Burgers With Paprika Garlic Burger Sauce [Vegan, Gluten-Free]

Black Bean Hemp Burgers [Vegan, Gluten-Free]

Veggie burger.JPG1

Nut & Bean Veggie Burger… one of the best burgers I have ever had!

I really liked the idea of using more nuts in the recipe & am glad because after making this recipe I think the nuts make the patties more “meat like” and the patties seem to hold together better.

Organic Ingredient:

  • 1 red bell pepper, diced
  • ½ red onion, diced
  • ½ c. Walnuts nuts
  • ¼ c. pumpkin seeds
  • ¼ c. hemp seeds
  • 4 cloves garlic
  • 2 tsp ancho chili powder
  • 2 tsp cumin
  • 1 tsp. Turmeric
  • 1 tsp. coriander powder
  • 2 tsp sea salt
  • 1 1/2 c cooked & drained beans; I used black & garbanzo
  • 1 cup cilantro, chopped
  • ½-1 c. rolled oats
  • Coconut oil

Toppings

  • 1 c. Homemade medicinal kimchi; click here for recipe
  • 1 avocado, sliced
  • 1 Tomato, sliced

Method:

Preheat oven to 350 degrees.

Place all ingredients into a bowl, mix with a handheld blender. The consistency should be thick, not runny if it is not add more oats until you reach the desired consistency.

Place dough onto wax paper and fork out. I used a large canning jar lid to cut the patties; making sure each patty fills the lid. Then place onto a lightly greased cookie sheet, bake for 20 minutes, pull out, flip and place back in for about 10-15 more minutes. Serve & enjoy.

Spicy Cheese Sauce

  • 1/2 c. Raw Cashew
  • 1/2 c. Nutritional yeast
  • Part of the red bell pepper, diced
  • Part of the tomato, diced
  • 2 Cloves garlic
  • 2 tbs Lemon Juice
  • 1 Tbs. Rice wine vinegar
  • 1 tsp. Curry
  • 1 tsp. coriander powder
  • 1 tsp. cumin
  • Himalayan Salt
  • Cracked Pepper

Method:

While the patties are cooking place all ingredients (except the diced tomatoes) into a blender or Nutribullet, blend until smooth & creamy. After the sauce pleases you add in the tomatoes, stir & slather on your veggie burger along with the other toppings.

Crispy Kale Chips

  • 1 bunch kale, diced into 1 inch squares
  • Several Tbs. Coconut oil
  • 1/4 c. Crushed nut mixture; I have been using a mixture of walnuts, cashew, pumpkin & hemp seeds in replace of bread crumbs, I used this.
  • Himalayan Salt
  • Cracked Pepper

Method:

Dice up kale, place all ingredients into a large ziplock bag, seal & rub all ingredients into one another. Let sit in bag until you flip the burgers. Once you do Place the kale mixture onto a cookie sheet & place into the oven to cook for remainder of cooking time. About 20 minutes seems to be perfect.

Nut & Bean Veggie burger with tomato, avocado & medicinal KimChi & Crispy Kale Chips.

Nut & Bean Veggie burger with tomato, avocado & medicinal KimChi & Crispy Kale Chips.

I served this dish with the toppings & Kale chips. We were very pleased with the entire meal. The patties were thick, juicy & easy to eat they was savory, tasty, filling & satisfying. There is no reason why vegetarian cooking should be boring, bland & tasteless. It can be fun, delicious and juicy!

Cauli’Cheese (Cauliflower like Mac’n’Cheese)

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So I was scanning through Pinterest recipes again (one of my favorite bored pass times) & stumbled across this interesting recipe for Easy Cheesy Cauliflower Gratin Recipe (Low Carb and Gluten Free). Now I am no fan of cooking in the microwave but it was the recipe that perked my interest. So i went to the store, I bought a couple items, came home & started a new delicious creation I like to call “Cauli’Cheese”.

Cauli'Cheese

Cauli’Cheese topped with Garden Fresh Sweet Potato Leaves

This creation was so yummy my little 4-year old & I gobbled it up so fast I wasn’t sure if we really had just eaten.

Cauli'Cheese1

The bowl maybe a little sloppy, but all that really does is tell you how yummy this dish was because apparently I didn’t even have the patience to wipe down the sides…

Organic Ingredients:

1 Large Cauliflower Head chopped up
Couple handfuls Garden Fresh Sweet Potato Leaves; chopped
Organic oil; Avocado oil

Cheese Sauce:

1/2 c. Whipping Cream
1/2 c. Random Cheese in fridge (this time it was vegan cheddar, manchego & parmesan)
2-3 tbs Coconut Oil
Kosher Salt
Fresh Cracked Pepper
 

Method:

Wash, chop up, place into cooking pot, cover in Avocado oil & steam entire Cauliflower for about 10 minutes. While that is cooking place all the ingredients for the Cheese Sauce into small pan, heat on medium heat until smooth.

Mash up Cauliflower when tender & mix with melted cheese sauce.

Place into Glass dish, bake on 400 for 20 minutes.

Top with Garden Fresh Sweet Potato Leaves, serve & Enjoy!

Cauli'Cheese2

These pictures really do not do this dish any justice (Thanks IPhone)

Seriously this was a good one & is being added to my top favs on pinterest (Click here to view). If you try this recipe out please leave a comment or at least let me know what you thought… I think I’ll bring to this Thanks Giving this year!

 

Until Next time… Peace Be with you…

Asian Style Honey Mango Veggies & Quinoa

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This simple recipe was created out of what was in the fridge, a little Inspiration & Sheer Luck and all with a dear friend)! Okay what’s for lunch I asked myself… hmmm okay I throw some Quinoa in the rice cooker & come back later to decide…

time ticks on by...

time ticks on by…

Okay Quinoa is done now what should I add to it… great I’ve got some fresh veggies in the fridge:

Broccoli
Cauliflower
Zucchini
Red Onion
Carrots

Great… what seasonings should I add:

Oregano
Parsley
WildCrafted False Tarragon
Turmeric
Ginger
Salt
Pepper
Cayenne Pepper
Paprika

Hmmm… What else should I add… Oh I know some:

Honey
Organic Soy Sauce
Chardonnay (Why the hell not… it needs to be used soon anyways!)

Hmmm… something is missing… oh I know I will use this Organic mango & see how that turns out…

Organic Mango that needs to be used...

Organic Mango that needs to be used…

And for the Taste Test… Hallelujah This is AMAZING…

Hallelujah This is AMAZING...

Hallelujah This is AMAZING…

So there ya have it… Super simple Healthy Asian Style Honey Mango Veggies & Quinoa…

Method:

I cut up all the veggies into bite sized morsels.
Turned the cast iron skillet onto low (in between low & medium)
Threw in onions, broccoli & cauliflower.
Waited a minute or two & threw in the rest of veggies.
Sprinkled in the spices (not using too much of anyone so as not to over power)
Added the wine, soy sauce & honey
Hmmm… it’s  a little too watery… okay I’ll add some Organic Arrow Root Powder (this acts as a thickener just like corn starch but with out all those Nasty GMO’s)
Asian Style Honey Mango Veggies & Quinoa

Asian Style Honey Mango Veggies

Asian Style Honey Mango Veggies & Quinoa1

Cooked Quinoa with coconut oil

Oh yea the Mango, some Raw Cashews & Pumpkin Seeds… topped those on at the last moment, Mixed with the cooked quinoa, added a little Coconut Oil, salted to taste & devoured!
Asian Style Honey Mango Veggies & Quinoa

Asian Style Honey Mango Veggies & Quinoa

Seriously guys this was one of the best tasting meals I’ve had in a very very long time… My hopes are that the next time I try this that it will come out as good (if only… if only…)… Please do yourself a “Flavor”, save this recipe, go to the store, buy the ingredients & make this ASAP… It came out sooo Good… I cannot wait for left overs & there are left over veggies I can use later for a delicious wrap!

Till Next Time… Peace Be with You…

What’s for Dinner & Toddler Approved!

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After the weekend of my son being gone with his dad & a long day of research, dance class, conference calls & errands I decided to be completely lazy for dinner! Hmmm… what can be yummy, quick, painless & good enough for my toddler to eat?

Quinoa with Steamed Broccoli, Corn, Peas and Chia Seeds…

Simply delicious & easy dinner...

Simply delicious & easy dinner…

Sometimes you have to go back to the basics to make a night time meal tasty enough to be Toddler Approved”, and come on how many of us out there have made meal after meal & the little ones just wouldn’t eat it? If not you then be thankful but in my house hold it’s common, when I make an extravagant meal, that I’m completely proud of & excite to eat, my toddler takes a few bites & say’s:

“I’m not Hungry”

Seriously kiddo I know you are hungry you were just asking, “What’s for Dinner?”, please just eat… well tonight I made a delicious & simple meal out of the few ingredients I have in stock & by total surprise it was Toddler Approved:

Dump the following ingredients into the Rice Cooker, turn on & walk away:

Ingredients: All Organic NO GMO’s or Pesticides!

1 c. Tri-colored quinoa

2 c. Water

1/4 c. Nutritional yeast

1/4 c. Coconut oil

Fresh Garlic

Kosher salt & Pepper to taste

Ten minutes before rice cooker is done place a small amount of water in a saucepan, just enough to cover the bottom, place a steamer in it & fill with the following ingredients:

Fresh baby broccolis (whole)

Frozen corn

Frozen Peas

3 Tbs. Avocado oil

Himalayan salt to taste 

Bring to a boil for 3 minutes, cover with lid, turn burner off, set timer for 7 minutes, walk away… When timer goes off, rice cooker should be about done. Spoon Quinoa in bowl, top with steamed veggies, drizzle with avocado oil & chia seeds & serve…

Why choose chia seeds? Why NOT! They are packed with omega3’s, protein, healthy fat, calcium, magnesium, Magnesium, phosphorous, Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.

There you have it 10 minutes prep, 20 minutes cooking & delicious enough for your toddler to enjoy… Try it at home or share similar Toddler Approved meals down below in the comments I’d Love to hear what you can get the Little One’s to enjoy & eat…

Recipe-Organic Peanut stir fry with Garden Fresh Veggies

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“Let Food be thy medicine and medicine be thy food.”

=Hippocrates

As a single mother of a toddler I have to come up with quick vegetarian meals on the fly for the starving little ones. This recipe turned out pretty well for tossing a few ingredients together from the fridge & garden not to mention utilizing left overs :) My son is a picky eater & it worries me that he is not getting enough nutrition at home but he had no problems scarfing this meal down. Maybe it was the creamy, sweet peanut butter sauce, the fresh green tomatoes from his garden or the Love that was put into it… either way whatever it was that got him to eat every bite was definitely a home run for Mom!

Organic Peanut stir fry with Garden Fresh Veggies

Organic Peanut stir fry with Garden Fresh Veggies

Organic Peanut stir fry with Garden Fresh Veggies:

Ingredients: All Organic NO GMO’s

Stir fry:

Organic rice- Left-overs

Green tomatoes sliced (Garden fresh about 2 handfuls)

¼ Red cabbage sliced-left-overs

½ medium onion

3 Garlic cloves

Corn-2 handfuls

1 ½ c. chopped mixed Kale-Garden fresh winter & Tuscan

Toasted Chic Peas:

16oz Chic peas-marinated & baked at 400degrees for 40 minutes

2 tablespoons coconut oil

1 tbsp cumin

1 tbsp turmeric

Season with salt & pepper

Sauce:

2 tbsp peanut butter

Splash Coconut aminos

Dash red pepper

2-3tbsp coconut oil

Splash lemon vinegar

1tbsp coconut sugar

1-1½ c. almond milk-If you have coconut milk use it, but this is what I hand on hand

Method:

Organic Peanut stir fry with Garden Fresh Veggies2

Mix chi pea marinate together, bake in over for 40 minutes at 375-400degrees. Warm rice on stove. Add salt to taste during cooking process. Cook cabbage & onion for 3-4 minutes over medium heat. Add rest of veggies. Add sauce ingredients and stir gently until thickens. Top w/toasted chic peas (that melt in your mouth), serve & enjoy!

Super simple recipe, you could use whatever veggies you have on hand, substitute with coconut milk and add more spices if desired. Whole cooking time 40 minutes; actual prep/cooking time 15 minutes!