Quinoa with Pomegranite & Roasted Pumpkin Seeds

We got tired of quinoa for a little while, but I admit I perked up immediately when I saw this recipe because we LOVE pomegranate seeds! I changed it around some so that it's more fruity, and added some creamy avocado on the side. Mmmmmmm!

Pomegranate Quinoa Pilaf
3-4 T Vegetable broth
1/2 medium onion, diced small
1 c quinoa
2 c vegetable broth
1 c pomegranate seeds
1 tablespoon chopped fresh flat-leaf parsley
1 T olive oil, cold pressed
Juice of 1/2 lemon
1/2 t fresh lemon zest
1 t sweetener (I used part agave and part vegetable glycerin)
Salt and freshly ground black pepper
1/2-3/4 c roasted pumpkin seeds (see below)
sliced avocado, if desired

Heat 3-4 T vegetable broth in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add 2 cups of vegetable broth and bring to a boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender.

In a large mixing bowl, combine olive oil, pomegranate seeds, parsley, lemon juice, zest, and sweetener. Add the quinoa and season with salt, and pepper to taste. Sprinkle pumpkin seeds over it and garnish with sliced avocado if desired.

New Lunch recipes! Energy Bites & Zucchini Carrot Raisin Muffins

 Energy Bites
2 c regular oats
1 c peanut butter (or other nut butter)
2/3 c raw honey
2 c shredded coconut
1 c freshly ground flaxseed
1/2 c mini chocolate chips
1/2 c raisins
2 t vanilla
1-2 T chia seeds

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for an hour. Once chilled, roll into balls and enjoy!  I chill the night before, and then roll into balls the next morning.  Store in an airtight container and keep refrigerated for up to 1 week. Very filling and delicious!

Zucchini Carrot Raisin Muffins
1 c regular oats
2 c whole wheat flour
3/4 c coconut sugar (or sucanut)
1 T + 2 t baking powder
1 c grated zucchini
1 c grated carrot
1 1/2 t cinnamon
1 t sea salt
3/4 c raisins
3/4 c coconut oil
2 ripe bananas
1/2 apple
1/2 c agave

Preheat oven to 350. Combine the first 9 ingredients in large bowl. Combine the last 4 ingredients in blender and blend until smooth. Pour over dry ingredients and mix well. Bake for 20-23 minutes or until toothpick comes out clean. These freeze well and taste DELIGHTFUL!

Fun Summer Yummies: Homemade Pickles, Roasted Potatoes and Asparagus and Quick blender Zucchini Soup

 We don't often have years when we have cucumbers coming out of the ying-yang, but this year has been one of those years! We only have 2 plants, but one of the plants isn't really producing a whole lot. However, an average week yields about 30 crisp delicious cucumbers from this one plant. We'll take it, baby!

Have you ever made homemade pickles? You taste one and it's so hard to go back to store-bought!! And it's so easy! Here's how you do it:
10 c cold filtered water
1 c white vinegar
1/2 c Kosher salt
6ish quarts cucumbers, washed and cut into spears, slices or however you like
3 cloves garlic, sliced
6 sprigs dill
Combine first 3 ingredients and stir until salt dissolves. Place in liquid in jars, about halfway up. Add a little dill, your cucumbers until full, a little garlic and 1 more small sprig of dill. Continue filling jars until done. Allow to sit on counter for 24 hours. Refrigerate and enjoy!

Roasted Potatoes & Asparagus
Red Potatoes
Olive oil
Spices of your choice
Basil
asparagus
shredded parmesan
Scrub and cut potatoes into pieces. Season with olive oil and whatever spices you would like (salt and pepper, garlic powder, onion powder, whatever your preferences are). Spread on prepared baking sheet (I line sheet with foil and spray with baking spray). Bake at 425 for 10-15 minutes. Add asparagus cut into thirds, woody ends cut off). Bake until tender, 15-20 more minutes. Remove from oven and sprinkle with cheese.

 Creamy Zucchini Soup
1 oz raw cashews
1 1/2 c water
1 1/2 medium zucchini
sea salt, fresh herbs
Soak cashews in 1/2 c water for 1 hour. Place remaining water, zucchini, sea salt and fresh herbs (fresh basil is great and so is cilantro! Dill would be fun too!) to blender jar.  Add cashews (with water) to jar. Blend on high until blended through and hot.

Quinoa and Veggies

If you want the quickest of quick meals, this is for you! I just got back from a Momcation and my adorable best friend opened the doors of many possibilities, so many of the following recipes are attributed to her. Thanks, Jessie! xo!

This is quick, delicious, and you can totally be creative with it. A few ideas are listed below.

Quinoa and Veggies
Quick quinoa and rice mix (or make your own and freeze for crazy-busy nights!) I got the Seeds of Change one from Costco. It's expensive, so I think I'll make my own from now on!
Frozen veggies (Costco)
*Sauce (raw honey, coconut oil, ginger, tamari)
raw sesame seeds

Extra things: mandarin oranges, drained, slivered almonds, pineapple, cooked chicken or beef, etc, shredded coconut

Sauce options: clove of garlic, pineapple or orange juice, lime juice, shredded coconut
*My family is big so I did about 2/3 c raw honey, 1/3 c coconut oil, 1/3 c tamari, 1/2 inch ginger, cut into pieces

Blend sauce ingredients in blender...to desired taste and thickness...until smooth. Put quinoa/rice mix in large pan on medium head. Thaw your veggie in microwave and add to pan (or just add straight to the pan). Warm all and add your sauce. Mix well and sprinkle with sesame seeds. If you are adding fruit, add this last and gently stir, or just leave on top and let it warm slightly.

Greek Dip

I happened upon this on pinterest, and just changed it up a little bit

Greek Dip
Favorite hummus (I love Sabra, but Costco has a Rosemary Garlic one that is WONDERFUL with this recipe)
Diced cucumbers
Diced red pepper
Sliced olives
Feta Cheese
1/8 c pine nuts
Stuff to dip! Whole wheat pita triangles, Beanito chips, veggie sticks, etc.

Spread hummus in pan. Sprinkle veggies over and stop with olives and feta. Sprinkle with pine nuts and serve!

Creamy Breakfast Quinoa

  Breakfast Quinoa

This recipe isn’t really a recipe in that there are no exact measurements, so make it work for you or your family as needed. This is meant to be fast and to use up what you have on hand, so don’t stress! Just go with it and experiment. You can easily make this every day and change up the flavors so that it tastes like something different each time you make it!

-Rinse (if needed) and cook quinoa according to package directions. (Do this the night before for ease in the morning.)

 -Cut up fruit that you have on hand-fresh, dried and/or freeze-dried. This picture has a mango, a banana and a few strawberries.

-Raw nuts and seeds-I sprout my own and dehydrate them to store in my pantry for a more nutrient dense breakfast, but you can use regular raw nuts and seeds, too! (see below)

-Other toppings: unsweetened coconut, sesame seeds, whatever you want!

-Creamy milk: I used  what I had on hand-1 ½ c almond milk (canned coconut milk would be delicious!), dash of vanilla or almond extract, maple syrup or honey, 1/4 t sea salt, 1/2 t+ cinnamon, unsweetened shredded coconut, dates, whatever! Blend it all up in your blender and taste to make sure it’s the perfect sweet and creamy consistency that you want.

Put quinoa in a bowl, top with fruit and pour milk mixture on top. Sprinkle with nuts and seeds.

Dehydrated Nuts and Seeds

Cover nuts and seeds with filtered water and let it sit overnight. In the morning let it drain and rinse really well . Put on dehydrator sheets and let dehydrate at 108 until dry, about 12 hours. This keeps it raw, and the sprouting makes it a powerhouse of nutrients. Store in airtight container.

**The next time I do this, I will soak the nuts and seeds separately so that I can chop the nuts before storing it. I will also put some raw chia in the jar with the nut/seed mixture. Enjoy!

Veggie Pita and Spinach Pinwheels

 

These two meals are PERFECT for the summer: simple, quick and delicious!

Veggie Pitas
Pita bread, cut in half
Favorite Hummus or leftover cheezy sauce
Raw veggies of your choice: romaine lettuce, baby spinach, sprouts, peppers, carrots, celery, avocado, cucumbers, tomatoes, etc.

Spread your spread in the pita. :) Follow with whatever veggies you want. This is a great one for kids to build their own!  Enjoy!

I think I will like this one more when I find a great-tasting whole grain tortilla.
Spinach Hummus Pinwheels
GREAT TASTING whole-grain tortilla
favorite hummus or cheezy sauce
chopped baby spinach
thinly sliced avocado
thinly sliced peppers
thinly sliced cucumbers

Spread hummus. Thinly layer veggie. Roll up and carefully cut with a knife. Serve with a fresh fruit salad (mmmmm, peaches and blueberries right now, huh???).

Summer Fun!!!

Fresh Georgia Peaches. Oh baby! We had a lot of them, so I decided to try dehydrating them. (If you dehydrate at less then 113 degrees, they are considered raw still! You preserve the enzymes and nutrients! Wahoo!) 

I wasn't patient enough, so after a day of dehydrating, I ate one. It was still juicy in the middle and as sweet as candy. Needless to say, the 4 trays didn't make it to complete dehydration. The kids and I at them all! Yum!

 

 Remember this recipe? We celebrated our youngest's half birthday (poor kid was born 3 days before Christmas!), and we did a breakfast celebration: dessert first! I felt no guilt cause it's so good for ya!

 K, this recipe is compliments of Beachbody Ultimate Reset. I decided to give it a go, and have been pleasantly surprised! I can do this kind of cleanse all day every day!

Black Bean Open-Faced Tacos
3 c black beans (2 cans drained well and rinsed, or make your own!)
1 1/2 t extra-virgin olive oil
1/2 t chili powder
1/2 t cumin
1 1/2 t ground coriandor
6 t Braggs liquid aminos
Sea salt to taste
4 1/2 c cooked brown rice
1 1/2 c frozen corn kernels, rinsed in cold water until thawed
1 pkg non-GMO corn tortillas
1 ripe avocado
1 c salsa (fresh is best, but we just did regular)

Combine the first 7 ingredients. Warm over medium heat and fold in brown rice. Remove from heat. Gently stir in corn kernels. Mash avocado and mix with salsa. Put rice mixture in a corn tortilla and spread with some salsa mixture. Serve!

Quick Protein Smoothie

I love this on days that I'm doing a really tough workout. High in protein and energizing. Avoid using whey and soy protein powders. These are dairy based and therefore acid-forming and difficult to digest. Instead, use organic hemp, brown rice, sprouts or split pea proteins. These are plant-based, easy to digest and used efficiently.

2 c unsweetened almond milk, water or a combination of the two.
2-3 T hemp protein (or your preferred protein powder)
1-2 T chia seeds
1/2 t cinnamon
1/2 t vanilla
1/2 banana
1/2-3/4 c frozen mixed berries
opt: dash or two of stevia

Blend and enjoy!

Super Nachos-Healthified

My husband has a favorite dinner that his mother made while he was growing up. Now, I love it too, but it's not very good for you, so I combined a recipe from Simple Healthy Tasty and some of our favorite tastes, and came up with the following:

-Refried Beans (my guess is 1 large can, but I make my own. I use about 3 cups. See here)
-1 recipe of Cheezy sauce 
-1 recipe Sunflower Seed cream (mixed with 1-2 T taco seasoning)
-1 1/2-2 c frozen corn (rinse to thaw)
-1 pepper, diced (I use sweet bell peppers)
-chopped cilantro
-1 recipe of Guacamole (see below)
-1-2 c salsa or pico
-GMO tortilla chips (we just quarter corn tortillas and toast in oven)

optional ingredients: olives, other raw veggies-chopped, black beans

Spread beans and cheezy sauce and broil until cheezy sauce starts to brown. Layer everything else and serve with chips. Yum!

Guacamole
2-3 avocados
2 T lime juice
1/2 t sea salt (to taste)
optional-chopped cilantro
mash with fork or blend in blender

We like to eat this on a hot day, following a cup of ice cold green smoothie!

Red & Green Pasta

Let's talk mushrooms for a sec. I am not a huge fan of them....or so I thought. Turns out, I'm not a fan of white button mushrooms. However, I had no idea the huge variety of mushrooms there are! Lately, I've been reading about shitake (shi-TOK-ee) mushrooms. They are high in vitamin D. As I said in an earlier blog entry, vitamin D is usually absorbed from sunlight through our largest organ: the skin. During colder months, we tend to stay indoors more and don't get this important vitamin which can lead to depressed mood, seasonal depression or full-on major depressive disorder.

So, back to shitake mushrooms. Turns out, they are sometimes used medicinally! So, I went on a shitake hunt...yes, I do try things that previously I haven't liked. You should do it sometime. ;)

I found them at Whole Foods, and I immediately knew I needed to be open. The texture was totally different from button mushrooms! I actually got kind of excited! See recipe below for how I prepared it.

Red & Green Pasta

1 lb pasta (I used brown rice spaghetti, broken into quarters)

2 c diced shitake mushrooms

chopped onions

1/2 c raw sunflower seeds

4 garlic cloves, minced

whole wheat flour

2 c finely chopped broccoli

1 28 oz can crushed tomatoes, or blend 28 oz fresh tomatoes

2 T extra virgin olive oil

sea salt, to taste

black pepper, to taste

fresh or dried basil

a sprinkle of fennel

1/4 c shredded parmesan cheese

Cook pasta. While it is cooking, saute mushrooms, sunflower seeds, onions and garlic in oil. Add some flour to thicken. Add broccoli and tomatoes, then season with salt and pepper, basil and fennel. Drain pasta and toss into saute pan. Mix together and sprinkle with cheese.

The result? Shitake mushrooms are on the chewy side...but chewy in a good way! I really liked them and will buy them again. Don't be put off by the price. They were $10/lb at Whole Foods, but I got about 2 cups worth and only paid a few dollars.

Hot Pink Breakfast Smoothie

I love this! My children LOVE this! It's just sweet and flavorful and wonderful!  The kids ask for it at least once a week, and get super jealous when I make it for me. AND IT'S SO GOOD FOR YOU! Raw beets are an excellent blood purifier. Coconut liquid is packed with minerals and electrolytes. Strawberries are high in vitamin C.

1 1⁄2 c coconut liquid  from young Thai coconut (best raw, or use coconut water. I buy them by the case at Costco) 
1 large carrot, cleaned and cut into 3 pieces (or 6 baby carrots)
1⁄4 of a medium beet, raw, peeled (we grow these in our garden and peel them, cut them into quarters and throw into the freezer)
1⁄4 c cashews
1⁄4 c chopped dates 
2 t vanilla
12 frozen strawberries
optional: 1 t flax seeds or 1 t chia seeds
Pureé all ingredients except the strawberries in your high-power blender for 90 seconds. Add the strawberries and pureé on high until smooth. 

My little guy? He skips the jealousy part and goes straight to, "Momma, a moo-ee peeeeeeeeeeeze?" How can I resist those baby blues?

Chilaquiles

Thanks to Simple, Healthy, Tasty for this one. Delicious!!! Our kids lapped it up.

Chilaquiles

Coconut oil

1 onion, chopped

1-2 colored bell peppers, chopped

chili powder

cumin

Mexican seasoning

1-2 cans of kidney beans and/or black beans (we cook in large batches and freeze in 3 c bags)

corn

salsa

olives, sliced

Green and/or Purple Cabbage, finely sliced

tomatoes, chopped

fresh cilantro, chopped

Lime slices, optional

Saute onions and peppers in coconut oil. Add spices to taste. Add beans and corn (and additional veggies as you like). Lastly, add tortilla chips, salsa and olives. Stir until coated and warm.

Place large handfuls of raw sliced cabbage on your plates and top it with the filling from the pan and then add the cilantro and tomatoes. Squeeze lime juice on top and pour ranch dressing and cheezy sauce on it. (I add almond milk to the cheezy sauce to make it a little more runny).

Ranch Dressing

1 cup of Sunflower Seed Sour Cream (recipe below, Note: This can be left out if you are in a hurry or just want it more simple! It's not quite as rich, thick, and creamy, but still really good)

1 cup almonaise

3 teaspoons apple cider vinegar

1-2 T Ranch Dressing Mix (see below)

Mix all ingredients until nice and smooth. It will be dip like consistency and great for carrot sticks etc. To make more dressing like consistency add some water or rice milk. Also it will thicken a bit in the fridge so keep that in mind. 

 

Homemade Ranch Dressing Mix

1/4 cup basil
1 cup dill
1 cup parsley
1/2 Tablespoon garlic granules
1/4 cup onion powder
1 Tablespoon Real Salt
1 teaspoon pepper

Combine ingredients in a jar stir or shake until well combined.  Use about 1-2 Tablespoons per 2 cups of dressing.

Sunflower Seed Sour Cream

1 cup raw sunflower seeds

1 cup water

4+ Tablespoons lemon juice

1 garlic clove pressed or 1/2 teaspoon garlic powder

3/4 teaspoon onion powder

3/4 teaspoon salt

Place ingredients in blender and blend until smooth.

Tostadas & Homemade Refried Bean recipe

Tostadas

I found a few recipes on pinterest and kind of threw them together, and this is what I came up with. This is a quick meal if you've made the beans in advance. The beans freeze well, so make lots and freeze in smaller portions.

Fat-free Refried Beans

2 lb. dry pinto beans (about 5 c.)

½-¾ large onion, roughly chopped

8 cloves garlic, peeled and crushed

3 Tbsp. cumin

½ Tbsp. dried oregano

Sprinkle of cayenne pepper

12 c. water

4 tsp. salt

In large crock pot, place all ingredients except salt.  Cook on high 5-6 hours, until beans are very tender.  Ladle out 4 c. cooking liquid; reserve.  Stir in salt.  Mash beans with back of spoon or potato masher.  Add reserved liquid as needed for proper consistency.  Can be frozen in an air-tight container.  Yield:  about 12 cups.

To assemble the tostadas you'll need organic corn tortillas, refried beans, cheese or cheezy sauce, chopped lettuce, chopped veggies, chopped cilantro, salsa if desired.

Toast tortillas in oven set at 400 until browned. Smear on the beans and let the kids take off.

Be as simple or creative as you want. My kids LOVE making their own. We especially love mixing the beans with cheezy sauce and chopped cilantro, and then topping with lots of veggies. Enjoy!

Quick Red Lentil Soup

Quick Red Lentil Soup

• 1 1/3 c red lentils, picked through and rinsed well
• 7 cups vegetable broth
• 1 large onion, diced
• 1 large carrot, diced
• 4 cloves garlic, finely chopped
• 1/2 can tomato paste
• 1 t ground cumin
• 1/8 t cayenne pepper, or to taste
• 3/4 t fine sea salt, or to taste
• Lemon wedges and chopped mint for serving (optional)

In a large pot, combine lentils, broth, onion, carrot, garlic, tomato paste, cumin, cayenne and salt and bring to a boil over high heat. Lower heat and simmer, uncovered, until vegetables and very tender and lentils begin to fall apart, about 25 minutes.

Remove the pot from the heat and carefully blend about half the soup in a blender, but use caution when blending hot liquids: blend only in small batches, hold the lid down firmly with a kitchen towel, and begin blending on low speed. Serve with lemon wedges and mint if desired. 

My kiddos ate this UP, and wanted it in their lunch the following day. It was delicious and satisfying on a chilly night.

Southwest Quinoa Soup

Southwest Quinoa Soup
14-15 c vegetable broth
3 c quinoa, rinsed well and drained
3 T taco seasoning (make your own!)
1 large onion, chopped
2 carrots, chopped
8 cloves garlic, minced
1 T turmeric
1 T cumin
2 Bay leaves
 1 can of red enchilada sauce (or 1 can tomato sauce mixed with a teaspoon of taco seasoning)
 2 (15 oz) cans black beans, rinsed (or 3 cups)
2 c frozen corn
1 large can diced tomatoes
1-2 t sea salt (to taste)
1 lime
1/2 c chopped fresh cilantro
1 sliced avocado


In a LARGE pot combine the first 14 ingredients and bring to a boil. Reduce heat to low and simmer until carrots are tender (about 15-20 minutes).

Ladle into bowls, then add fresh cilantro, a squeeze of lime juice, avocado slices.
Delicious!

Turmeric Quinoa with Vegetables

We really love the flavors in Indian food: curry and turmeric. What I didn't know is that turmeric is very high in minerals and has high antioxidant properties as well! It protects us from free-radical damage and helps clean up metabolic waste, as well as supports our liver. We love the smell, the color and the flavor.

Turmeric Quinoa with Vegetables
***soak quinoa overnight if you have time. Drain and rinse well before using.

3 c water
1 1/2 c quinoa, dry (prior to soaking)
2-3 T coconut oil
1 large onion, diced
2-3 cloves garlic, minced
2 t sea salt
1 1/2 T curry
1 t turmeric
2 bell peppers (I like red & orange)
4 c broccoli and cauliflower, cut into bite sized pieces
1 carrot, shredded

Bring water to a boil and reduce heat. Add quinoa and simmer until the water is absorbed and grains are soft. Drain quinoa and set aside in a bowl. Heat oil in large skillet and add onions & garlic. Saute for a few minutes, adding salt, curry and turmeric. Add the other vegetables and saute lightly for 6-9 minutes or until they become softened, but not overcooked. Add the quinoa to skillet and stir everything together. Add salt to taste, or more curry if you like a lot of curry. Serve after a big salad. Delicious!

Vegan Oatmeal Banana Pancakes

These were so awesome! We had them for dinner this week, following a tall cup of green smoothie. This makes a really quick meal and lots of extras to freeze and toast later. I had some for breakfast this week with layers of your favorite nut butter, sliced bananas and a bit of maple syrup. It was heavenly!


*Oh, I also split this in half and blended half the ingredients first followed by the other half. My blender sure isn't big enough to handle all of it! :)

Vegan Oatmeal Banana Pancakes
3 3/4 c oats
1 1/2 c flour (I used whole wheat)
6 t baking powder
1 1/2 t sea salt
4 1/2 c almond milk
6 ripe bananas, peeled

Blend the first 5 ingredients together until smooth. Add bananas and blend more. Cook on hot griddle. I add a bit of coconut oil before batter to make the ends nice and crispy. Serve with syrup of your choice.

This makes A LOT! They freeze really well, just pop in your toaster oven for a super quick breakfast.

Quick Marinara

Quick cook Marinara

1 T coconut oil
6 cloves garlic, sliced
2-3 yellow squash, halved and sliced into half-moons
1 zucchini, halved and sliced into half-moons
2 1/2 c sliced fresh tomatoes (I used cherry tomatoes)
1 t sea salt
1/2 t ground black pepper
2 T chopped fresh oregano
4 T fresh basil, chopped
1/2 t fennel

In a large skillet, heat oil over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add yellow squash, zucchini, salt and pepper and cook, stirring occasionally, until vegetables begin to soften, about 3 minutes. Stir in the tomatoes and continue cooking just until vegetables are tender and begin to release their liquid, about 3 more minutes. Stir in the oregano, basil and fennel; simmer for about 5-10 minutes.

Pour in with a package of cooked GF noodles. I used rice noodles and they were wonderful!

The children LOVED THIS!!!

Quinoa & Veggies

Quinoa & Veggies
1 1/2 c quinoa, soaked for several hours and rinsed well
3 c filtered water
1-2 c frozen (non-GMO) corn
1 red pepper, diced
1 avocado, diced with a sprinkle of sea salt (if your fam loves avo, increase to 2. I had to hide this in my salad to I stuck with 1)
sprouts of your choice
herbs of yours choice (cilantro & dill are good. lemon thyme is a new one that would be very tasty!)
1/4 c fresh lime juice
1 T olive oil
2 T low sodium tamari
1 T brown rice vinegar

Bring water to boil and add quinoa (and 3/4 t vegetable broth powder if desired). Simmer about 10-15 minutes and drain. Set aside to cool a bit. Combine with all but last 4 ingredients in a bowl. Blend last 4 ingredients together and pour over quinoa mix. Stir until combined well. Yummy cold, at room temp, or with quinoa still warm.