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!

Taco Night!!!

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Taco night might be our favorite here.  It’s really the perfect meal for a large family , any family really, because everyone can pile what they want on their taco (our only rule is that they have a protein and one or more vegetables on their plate.  It’s also really easy to prepare, which is a bonus for me, and it fills everyone up.  Use whatever kind of protein you like; this meal can so easily be whatever you want it to be.  Carnivore, omnivore, vegan, vegetarian, gluten-free, you name it!  I usually use black beans, soy crumbles, or a combination of both.  I saute them with a bag of frozen organic corn.  Trader Joe’s has a nice box of 12 taco shells made with organic corn.  Add a nice salad on the side and the meal is complete!  You can see the picture below of my latest salad dressing obsession.  I try to stay away from dairy, but a little bit of this on your salad goes a long way.  It is really delicious!  I picked it up at Publix.  Also pictured are some of my favorite salad greens from Trader Joe’s.  It is a nice combination of organic baby greens ready to eat.

All of the following deliciousness made it onto our table this evening:

  • salad (tomato, roasted pumpkin seeds, mixed Power Greens, artichokes, olives, red onions with white cheddar dressing)
  • salsa
  • black beans/soy crumbles/corn
  • shredded cheese
  • avocado

Have a great night!

Taco Night Plus Meals for the Week!

Taco Night = Happy Kiddos!

Taco Night = Happy Kiddos!

We love taco night in our house.  It’s fun for everyone to create their own plate, and there are plenty of options for everyone to be satisfied.  I didn’t bother doing a review because it is everyone’s favorite meal, although I suppose there is always something to be learned.  Next time!  Here are some of the delicious ingredient options for our tacos:

Taco Night Ingredients

Taco Night Ingredients

  • black beans
  • brown rice
  • avocado
  • scallions
  • romaine
  • baby tomatoes
  • shredded cheese
  • corn
  • vegan sour cream
  • salsa
  • hot sauce
  • kalamata olives

I enjoyed mine as a salad tonight, which the girls ate some of.  I don’t use any kind of seasoning or sauce.  Keeping it simple helps me when cooking, and it is also a great thing for your children to learn to enjoy the flavors of the foods they are eating.  The only thing I really had to do for this meal was cook the rice and chop a few veggies.  You have gotta love that!!!

A Grown-Up Whole Food Lunch

I am trying to get into the swing of things for school starting in two weeks, so I am packing my husband’s lunches for work the way I would pack for the kids.  Here is the lunch I packed him today.

Whole Food Lunch

Whole Food Lunch

  • banana
  • strawberries
  • raw pecans
  • Annie’s Goddess dressing
  • salad (romaine, baby tomatoes, boiled egg, Tofurkey, Parmesan cheese)

This lunch is gluten-free except for the Tofurkey, which is made with wheat gluten.  I absolutely love these divided containers.  It makes it so much easier to throw a lunch together.  I used  packaged salad mix, so this lunch came together quickly and easily this morning on the way out the door!

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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

Delicious Salad! Raw Collard Greens!

This salad recipe is worthy of a second post.  I have written about it before, but I am bringing it back for those of you who may have missed it the first time around.  It is so delicious!  Please don’t be scared by the raw collard greens, especially if you are a salad lover.  The cashews and red onions are a perfect match for the greens.  I will say that the onion is a really strong flavor in this dish, so you may want to dial back the amount of onion to suit your taste preference.

Raw Collard Salad

Raw Collard Salad

Click here for this delicious recipe.  Collard greens are a rich source of vitamin K and also contain folate, thiamin, niacin, pantothenic acid, choline, phosphorus and potassium.  What are you waiting for?

Raw Collard Salad

Raw Collard Salad