New Recipe (GF, Raw & Vegan) & One Great Birthday Gift!

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If you know  me well, then you know that I was beside myself when I opened one of my birthday gifts and it was……….a Spiralizer!  I know, its’s hard to contain the excitement isn’t it?!? Seriously, though, I was so excited to get this because I have wanted to delve into the world of veggie pasta for a long time now.  Last night I finally made a dish using my Spiralizer, and it was super easy!  Cutting the zucchini took a few minutes, tops.  It was fun to make and eat.  There is just something about eating “pasta” that you cannot resist! There are some of you I will never convince to eat zucchini pasta, but for those of you who are interested, here is what I did!  I followed this recipe from Pinch of Yum with some changes; my version is below.

I paired this with a yummy salad and corn on the cob for a delicious, filling meal.  I also made cheesy pasta for my swimmers.  It was their favorite by far.  They ate the entire bowl, saying it was even better than the boxed pasta that I buy from Amy’s!  I have made homemade Mac and Cheese before, following recipes to the ingredient, and I have never had this much raving about it.  I literally cooked some pasta, pulled it off the stove, and mixed in a few Tbsp. of butter and a handful of Mexican cheese!  Seriously, that’s it! LOVED IT!  It will definitely be a staple in my house over the next few weeks.  Without further ado, here is the recipe for zucchini pasta:

Zucchini Spaghetti with Avocado Sauce

Ingredients:

  • 2 zucchini, spiralized
  • handful sliced cherry tomatoes
  • handful sliced red, yellow, and orange bell peppers
  • handful sliced carrots

Avacado Sauce:

  • 1 avocado
  • 1/4 Cup olive oil
  • 1/2 tsp. salt
  • 1/2 Cup fresh parsley
  • 3 green onions (only green part), sliced
  • 1 garlic clove, minced
  • juice of 1 lemon
  • pepper to taste

Place all ingredients into a bowl and mix.  Mash avocado, parsley and green onions together in a separate bowl, then whisk in all other sauce ingredients.  Pour sauce over zucchini noodle blend and mix to combine.  Best eaten the same day!  ENJOY!

Whole Food School Lunch: Easy to Do!

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It’s been a long weekend.  I am tired, and I don’t want to wake up early to make lunches tomorrow.  I also didn’t want to stay up late to make lunches tonight.  I want to show you how easy it is to pack a lunch made of whole foods, healthy and nutritious, in no time!  I used breakfast and dinner leftovers, packing them in a slightly different way than the kids ate today so it will still look interesting to them tomorrow.

  • red and yellow peppers
  • pineapple
  • whole wheat banana muffin warmed with butter (breakfast leftover)
  • pasta and roasted carrots (dinner leftovers)

That’s it; finished in about 10 minutes.  It took me longer than writing this post.  Are you ready for another week?!?!  Remember, fuel your kids bodies and brains for success!  Have a great one!

Gluten Free: A Day of Whole Foods

I will show you how easy it is to eat a day of unprocessed, whole foods.  Today was vegetarian, gluten free and minimal dairy.  It involved minimal prep and very little time in the kitchen cooking.  I feel great and completely satisfied after eating this today.  I will probably top off the evening with a cup or two of caffeine free herbal tea.

Breakfast:

  • coffee with 1 tsp. sugar and half & half
  • huge green smoothie (1/2 bag spinach, 1/2 bag frozen blueberries, 1/8 cup hemp seeds & water)

Snack:

  • peach

Lunch:

  • salad (romaine, cucumber, carrots, red peppers, raw pecans, dried cranberries, artichokes) with balsamic vinagrette dressing

Snack:

  • raw carrots, red peppers, cucumbers, celery & raw almond butter

Dinner:

  • onion, mushroom, green beans sauteed in ghee & Braggs liquid aminos with 3 scrambled eggs topped with tomatoes
Gluten-Free Vegetarian Dinner

Gluten-Free Vegetarian Dinner

March Madness: Zucchini

Zucchini

Zucchini

Botanically zucchini is considered a fruit, but in the culinary world it is treated as a vegetable so we will go with that!  High in folate, potassium and vitamin A, zucchini is a great addition to your diet.  Zucchini can grow quite large, but they are usually harvested when smaller to yield a better flavor.  They are reasonably priced, and I would recommend buying organic when possible.

My favorite way to get zucchini into our diet is with black bean soup.  The black bean soup recipe I use blends the soup, so you cannot even see the chunks of zucchini.  I use a recipe called “Sneaky Momma’s Black Bean Soup” from one of my favorite cookbooks, Vegan Lunch Box by Jennifer McCann (with a few tweaks of course!).  How can you not love a recipe with that title?  Here it is:

Black Bean Soup

Black Bean Soup

Black Bean Soup

Ingredients:

  • ghee (or olive oil to make it vegan)
  • 1/4 onion
  • 1/4 red bell pepper
  • 1 garlic clove, minced
  • 1 tsp. ground cumin
  • 1 medium zucchini, chopped
  • 1 tomato, chopped
  • 2 (15-oz) cans black beans, drained or about 3 1/2 Cups cooked black beans
  • 1/2 tsp. oregano
  • 3/4 tsp. salt
  • black pepper

Melt ghee in saucepan over medium-high heat.  Add onion and bell pepper and cook until softened, about 4 minutes.  Add garlic and cumin and stir briefly, then add zucchini, tomato and 1 1/2 Cups water or vegetable stock (I use vegetable stock because it gives the soup a tastier flavor).  Bring to a boil, then turn heat to low and simmer, covered, for about 5 minutes or until the zucchini is tender.  Stir in black beans and oregano.  Puree soup in blender until smooth and creamy.  This soup freezes well.  I always make a double batch and freeze some!

3 Days of Whole Foods (Adults)

Day 1

Breakfast:  Egg Scramble (egg, mushroom, baby kale & onion), coffee with small amount of sugar and half & half

Snack:  fresh squeezed orange grapefruit juice (1 1/2 Cups)

Lunch:  Salad (spinach,egg salad, carrots, tomatoes, blueberries, sunflower seeds, ground flax seeds, coconut aminos)

Snack:  oranges, grapefruit

Dinner:  Stir-Fry (Tofu, snap peas, mushrooms, carrots, red peppers,onion, broccoli, bok choy)

Stir-Fry

Stir-Fry

Day 2

Breakfast:  oatmeal with raisins & strawberries/raspberries, coffee with small amount of sugar and half & half

Snack:  grapefruit

Lunch:  Egg Salad Avocado Smash over cabbage slaw

Snack:  Green Tea

Dinner:  Roasted tempeh/sweet potatoes/carrots/asparagus

Green Tea

Green Tea

Day 3

Breakfast:  2 hard boiled eggs

Snack:  Raw carrot sticks

Lunch:  Leftover dinner

Snack:  **denser more nutritional snack was necessary because I participated in the boy’s run-a-thon at school and ran almost 5 miles total**  Whey protein shake (banana, nut butter, whey protein powder, crushed ice, rice milk)

Dinner:  Brown rice bowl (brown rice, avocado, tomato, red onion, black/pinto beans, corn, leftover stir-fry vegetables)

Roasted sweet potatoes, asparagus, tempeh, carrots

Roasted sweet potatoes, asparagus, tempeh, carrots

3 Days of Whole Foods

I have put together a few day’s worth of menus so you can see what I have been eating on a daily basis.  We have really been focusing right now on a 100% (organic when possible) whole food vegetarian diet with minimal dairy, gluten and sugar and LOTS of vegetables.  You know I usually aim for this diet “most of the time”.  I am trying to cleanse right now, though, so I am being fairly strict.  **This is just a menu for my husband and myself; the children ate most of what is listed, plus lots of additional things!**

Whole Food Lunch

Whole Food Lunch

Day 1

Breakfast:  KHM Green Smoothie, hard-boiled egg, coffee with small amount of sugar and half & half

Snack:  apple slices & raw cashew butter

Lunch:  spinach salad topped with egg salad, sunflower seeds, tomatoes, red onions & coconut aminos, coconut water

Snack:  Guacamole & raw vegetables, berries, green tea

Dinner:  Roasted tempeh, sweet potatoes, brussels sprouts, broccoli, cauliflower

Delicious Whole Foods

Delicious Whole Foods

Day 2

Breakfast:  BSB Green Smoothie (double serving), coffee with small amount of sugar and half & half

Snack:  apple slices & raw cashew butter

Lunch:  spinach salad topped with egg salad, sunflower seeds, tomatoes, red onions & coconut aminos, coconut water

Snack:  Guacamole & raw vegetables, berries, green tea

Dinner:  Roasted sweet potatoes, brussels sprouts, broccoli & Cauliflower Leek Soup

Whole Food Dinner

Whole Food Dinner

Day 3

Breakfast:  oatmeal with lots of strawberries & pecans, coffee with small amount of sugar and half & half

Snack:  BSB Green Smoothie

Lunch:  leftovers from yesterday’s dinner

Snack: Coconut water, apple, avocado & coconut aminos

Dinner:  Quinoa Lentil Soup

That is a snapshot of the last few days.  As you can see, there is not a huge amount of variety from day to day except for dinner. Keep it Simple!!!  I feel very satiated and am not really craving other foods, except out of habit.  Nights are tough because I had gotten into the habit of eating sugary treats with all the birthdays, etc the past two months.  But with a little lemon water and caffeine free tea, all is well!

I can tell you that I feel a lot better, am less tired, have clearer skin, and my mind feels clearer.  All from 3 days, so I am excited to continue eating very clean and see what the next few weeks have in store!

Delicious Organic Cashew Butter

Delicious Organic Cashew Butter