Single Serving Vegan Brownie

A quick post to share something so delightful with you.  

I just discovered this amazing single serving brownie tonight and immediately came to the computer to share it with you guys.  

So easy to make.

So fun to make.

A healthy twist on a brownie.

And...no huge pan of left overs to trip you up all week.

Vegan Quinoa Chili

I simply love this dish and we eat year round - even in the hot summer time!  Why? Because it is fairly simple to make and makes a ton! I always have plenty left over for lunches the next day and then can freeze a good portion for a later dinner. So it saves me time in the long run. My kids eat it too.  They like theirs topped with cheese and I'm definitely ok with that.

Here is What You Need:

1/2 cup quinoa, rinsed

1 cup water

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

1 large carrot, peeled and chopped (I forgot this in the pictures but it does add a nice bit to the chili)

2 celery stalks, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

2 (15 ounce) cans black beans, drained and rinsed

1 (15 ounce) can red kidney beans, drained and rinsed

3 (15 ounce) cans diced tomatoes

1 (15 ounce) can tomato sauce

2-3 tablespoons chili powder, depending on your taste (we used 1 because I can't tolerate it!)

1 tablespoon ground cumin

Salt and black pepper, to taste

Optional:  1 jalapeno pepper, diced

Here's What You Do:

1.  Prep your quinoa by combining with the water in a medium sauce pan and cooking over medium heat until the water is absorbed. This takes about 12-15 minutes. Set aside.

2.  In a large pot (very large), heat your olive oil over high heat. Then add in your onions and cook until translucent (about 5 minutes).  Stir in your garlic, jalapenos (if using), carrots, celery, peppers and zucchini.  Cook all of these until the veggies are nice and tender which takes about 10 minutes or so.

3.  Now add in your black beans, your kidney beans, tomatoes, and tomatoes sauce.  Stir in the quinoa you cooked previously. 

4.  Add in your seasonings and then simmer on low for about 30 minutes.

Frozen Peanut Butter Treat (aka smudgies)

I have been using this recipe for months now and many of my challengers LOVE it. Kids love it, adults love it, and all the while we are eating something clean and healthy. I decided it was time for me to write it up and get it archived on my own personal little recipe book.  I only put my favorites on this blog so that I can find them easily and share them easily with you guys.  So here you go!  An awesome little treat for summer.

Bulk Whole Wheat Pancake Mix

I am posting this here so I can find it easily next time. For some reason I always lose this recipe. Well, I'm not sure it is a recipe but I love having this mix on hand.  I use this recipe to create a bulk supply of whole wheat pancake mix. When I am ready for a morning of pancakes (or pancake poppers), I just get one cup of my mix, one cup of milk, one egg and boom - pancakes are ready!

(To make this vegan simply substitute 1/4 cup applesauce for the egg)

So here is what you have to combine to have the mix ready for when you need it:

Combine

1.  5 cups whole wheat flour

2.  3 cups unbleached all purpose flour

3. 1/2 cup white sugar

4.  2 1/2 tablespoons baking powder

5.  4 teaspoons salt

6.  4 teaspoons baking soda

Whisk these together and store in an airtight container

And here is a little bonus recipe - pancake poppers. I make a batch of these in my mini muffin tin and we have them for several days. You can serve with warm syrup or even top with a little peanut butter for added protein!

Original recipe for bulk mix here: http://allrecipes.com/recipe/whole-wheat-pancake-mix/

Hope this helps you in the chaos that we call breakfast time!

Kid Bake Vegan Cookies

I saw this recipe on Pinterest and saved it for a rainy day. I didn't know the rainy day would come so soon but luckily we had the ingredients on hand.  The recipe claimed that this was a great recipe to let kids do on their own because there were no eggs involved (meaning kids could lick away on the spoons without any worries).  

I let my 4 year old try this thing out. She did the dumping, stirring, mixing, and even putting on the pan.  My son was invited but he was more interested in:

1.  playing trains

2.  aggravating his sister while she did the cooking

Alas, we were able to make them and surprisingly enough they were delicious!!! My husband had at least 4 after dinner (I'm not condoning that I'm just saying he did it).

So the pictures for the post are not really of the recipe but more of my daughter cooking and the mess she made. But you know what? It was storming and this made her forget that we were stuck inside so I call it a win/win!

Here's What You Need:

-1 1/4 cup all purpose flour

- 1/2 tsp baking soda

- 1/8 tsp salt

- 1/2 cup salted butter softened (Ok I didn't have a whole stick of butter but it was close and I melted it because I am lazy)

- 1/4 cup white sugar

- 1/2 cup honey

- 1/2 cup chocolate chips

Here's What You Do:

1.  Preheat oven to 300 and grease a cookie sheet to prepare

2.  Combine the flour, baking soda, and salt and set aside (be prepared to see flour fly!)

3.  Combine the butter, sugar, and honey and blend.

4.  Add in the chocolate chips and stir or blend but don't over mix

5.  Drop onto baking sheet (these will spread so spread them out - we didn't and we had a lot of separating to do) and bake 18-20 minutes (mine took 20)

I really was surprised at how yummy these are. I just figured it would be something the kids would nibble on for fun but I enjoyed them. I think it will be my go-to chocolate chip recipe from now on.

 

See no worries? They can lick away and I don't care. Pardon that we are in our swim suits in these pics. We made it half way to the pool before the thunder kicked in.  Let me know what you think if you try these out. And show me the mess your kids make baking!  Mine had a blast but it did require some clean up for sure.

Enjoy!

 Original recipe here:  http://www.smartschoolhouse.com/eats-and-sweets/chocolate-chip-cookie-recipe-for-kids/2

Sweet Potato Paradise Casserole

I have been wanting to try this for a while and finally decided this week was the time to jump in and give it a whirl.  You know, it is one of those recipes I found online but kept putting it off. Well put it off no more! This thing was amazing.

Let me preface - it takes some work up front but it is one of those dishes that you can prep while your kiddos eat lunch (and watch cartoons - am I the only one who does that?). Then you can just pop it in the oven at 5:00 and be ready for dinner.  So it does take some prepping but the outcome is delicious.

Roasted Veggie Enchiladas

This is seriously one of my favorite meals.  However, it takes a little more prep than I like to do so I don't cook it as frequently as I would like.  But when I am done eating it, I remind myself that it was worth every second of work I put into it. I believe there are probably tons of ways to make this dish work for you so be creative.

I am including the link to the original recipe. You will see their creation is much more intricate than mine - I tend to simplify so I can use what I have in the pantry and minimize time in the kitchen. But do glance at the original because I am sure it is delicious!

Here's What You Need for the Simple Version:

-2 red bell peppers chopped up

-1 cauliflower chopped up

-1 small sweet potato chopped

-1 cup frozen corn kernels

-1 onion diced

-olive oil or coconut oil

-1.5 tsp cumin (I even use more because I love that flavor!)

-2 garlic cloves minced (I buy mine already minced!)

-2 cups salsa

-spinach leaves

-approximately 9 or 10 tortillas (I use whole wheat flour but the original recipes calls for corn)

Optional:  shredded cheese, sour cream, green onions

Here's What You Do:

1.  Preheat the oven to 425 and lightly grease a cookie sheet (I put aluminum foil down for less clean up).

2.  Put all of your veggies on the sheet and drizzle about 2-3 tablespoons olive oil on top and sprinkle with cumin.  Put a pinch of salt and pepper on if you'd like and then use your hands to mix it all together.  

3.  Be sure the vegetables are in a single layer and then place in the oven for 30-40 minutes until the veggies are nice and tender. Some will have brown spots - even better!

The recipe says stir the veggies every 10 minutes for even roasting but I always forget!

Peanut Butter Cookies

I pack my hubby's lunch for work every night. It is an easy way for us to use dinner left overs and save a few bucks (plus I figure if I have to eat at home - he can't be going out every day too right?) I digress.  I usually pack him a couple of cookies as an after lunch treat and we were out of his favorite kind this week, Fig Newtons. In a scramble, I looked up easy cookie recipes and found this gem. They are super easy to make, dairy free, grain free, and delicious.

Super Easy (not just for breakfast) Breakfast Pizza

When I stumbled across this recipe I had no idea it would be so easy.  So so so easy.  Today it is snowing (again), my kids are sick, and we are bored.  I decided it would be a good day to pull up the thousands of recipes I have saved on the internet and start trying one out.  Elli and I decided the breakfast pizza was the way to go.  The reason this works is because you will most likely have all of the ingredients on hand.  If not, it is super versatile and you can make it however you want.

No more talking!  Let me give you this recipe that will 100% become a staple on our list. I envision it for dessert, for fun lunch, even for dinner (who doesn't love breakfast for dinner!?)

Here is what you need: (kinda because you can really do this however you want!)

-1/2 cup whole wheat flour

-1 tsp baking powder

-2 stevia packets (I didn't have anymore stevia so I used another sweetener we had on hand) or 2 tablespoons sugar

-1/2 cup water, juice or milk (I used 2% milk but to keep it vegan use almond or soy)

-2 tablespoons applesauce (or coconut oil, mashed bananas, vegetable oil...)

-1/8 tsp salt

-You can add any spices you wish. I added a dash or two of cinnamon but you could do pumpkin pie spice, nutmeg, you name it!

-And the fun part:  Add in a few handfuls of whatever you want.  We added in 1/2 banana sliced and couple handfuls of mini chocolate chips. You could do blueberries, strawberries, walnuts, raisins, chopped apples, and the list goes on!

 Here is what you do

-Grease a round pan really well so it doesn't stick.

-Mix all ingredients together and then pour into prepared pan

-Place in NON PREHEATED oven at 425 for 10 minutes or until a toothpick inserted comes out clean (mine took exactly 10 minutes)

It looks delicious even without toppings!

Now have fun with toppings. Today I melted the Cinnamon Cheese spread I had and spread that on top (just one wedge). Then I added sliced strawberries and powdered sugar.  Seriously - this is breakfast? Both kids loved it and ate it up.  

This was delicious on top but I'm sure any cream cheese would work.

Who WOULDN'T want to eat that for breakfast?

OK you try your breakfast pizza and tell me what you add to yours.  I'm thinking next time I'll add walnuts and top with bananas and cinnamon. Or what about mini chocolate chips topped with nutella and bananas?  Oh man or what about mini chocolate chips topped with peanut butter and banana.  Yep I have a lot of baking to do!  I may very well be making this tonight for dessert while my kids are sleeping since they ate it all this morning and didn't want to share very many bites with their mom.

I want to let you know the original recipe came from Chocolate Covered Kate. I love her blog. I use it all the time. She takes desserts and makes them healthy.  She is all about chocolate and all about health. She should be my best friend. Really.  I haven't tried a recipe from her site that I didn't love.  Check it out!

http://chocolatecoveredkatie.com/2010/04/12/the-breakfast-pizzert/

Happy Breakfast!

Chickpea Salad Sandwich

Here is a quick little sandwich idea for you.  Sometimes Pinterest gets the best of me and I find all kinds of interesting recipes to try. This recipe just really jumped out at me as something easy I could make for lunch that would give me some variety too.  So I went for it and I liked it - even more than I thought I would. I love to fix this and have it in mini whole wheat pita with a fresh salad.  It doesn't take more than 5 or so minutes to make but gives you a lunch straight out of a deli!

Here's What You Need:

-  15 ounce can chickpeas drained and rinsed

-  spoonful of capers (optional)

I love adding these in - give it an extra kick!

-  2 stalks celery chopped

-  1/2 medium onion chopped

-  big spoonful of vegan mayonnaise (if you are trying to keep it vegan - if not use normal!)

I love this stuff!!!

Here's What You Do:

1.  Mash the beans first (I use a potato masher to do it!)

2.  Add in capers and mayo. If using a processor pulse these with the beans. Otherwise just stir it in!

I added in some green peas we had in the fridge! That is the beauty of this, you can really mix it up.

3.  Stir in the celery and onion

4.  Serve on top of your bread of choice and top with mustard, lettuce or your favorite sandwich toppers

I seriously love to whip this up on a Sunday after church for me and the hubs!  Let me know what you think.  If you are going vegan or mostly vegan, this is a great substitute for your standard chicken salad sandwich when you just crave that comfort food!

Crock Pot Indian Spiced Chickpea Stew

That is quite a long title for quite an easy dish. This isn't the easiest crock pot thing I make because it requires (wait for it) the chopping of TWO vegetables.  So seriously, it is pretty easy in the scheme of things. I like to make this while my kids eat breakfast and let it simmer on low all day long. By lunch my house smells like our favorite Indian Restaurant downtown.  I will definitely include the link to the original recipe. I had to modify a bit yesterday because I didn't have all ingredients on hand, but that is the beauty of this recipe - you can really make it to fit your style.

Here's What You Need:

• 2 cups water and 2 cups veggie broth (or really just 4-5 cups of liquid)
• 1 can diced tomatoes 
• 1 can chickpeas, rinsed and drained
• 1 can kidney beans
• 1/2 cup quinoa, rinsed
• 1 medium sweet potato, chopped
• 1-2 stalks celery chopped
• 3 cloves garlic, minced
• 1 teaspoon turmeric
• 2 teaspoons cumin
• 1 teaspoon turmeric 
• (Ok I messed around with these because they are my favorite spices - check the original recipe for other alternatives)
• salt, to taste
• 

Vegan Blondie Brownie

I hesitate to put the word vegan in the title because I don't want any skeptics.  These things are GOOD - really good. How do I know? I had my father in law try "a brownie" and he liked them. After that I told him they were made from chickpeas and he still ate several more. So trust me when I say, these things are good! So good in fact that I made them again today because I just HAD to have them. And yes, I HAD to have them.  This is actually a quick recipe and I plan on making them often simply because my kids think they are cookies but they are so clean and healthy they can eat them all day and I don't care!

Please please please give it a try - you won't be disappointed.  

Sorry for the lack of pictures - I had a sick kid and couldn't take pictures while prepping but I really wanted to get this recipe to ya!

Here's What You Need:

- 1 can garbanzo beans (rinsed and drained!)

- 3/4 tsp baking powder

- 1/8 tsp baking soda

- level 1/4 tsp salt

- 3/4 cup brown sugar

- 2 tsp vanilla extract

- 1/4 cup quick oats

- 1/4 cup peanut butter

- 1/2 cup chocolate chips 

Here's What You Do:

- Preheat oven to 350

- Blend all the ingredients (except chips) until very smooth in a good food processor (not a blender)

- Mix in chips and scoop into a greased 8x8 pan and sprinkle a few chocolate chips on top

- Bake for about 30 minutes

 (they will look a little under cooked when you take them out but they firm as they cool and you don't want them to get hard!)

Please let me know what you think of these. Try them! Be brave!  You will like them - I promise.  

Don't forget our challenge. This thing is awesome! 21 Days to focus on nutrition, clean eating, and how to live a healthy balanced life style.  Comment here for more info!! 

Original recipe here:  http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/  

Check out her blog - awesome good stuff there!

Quick and Easy Quesadilla Recipe

This quick recipe is a staple in our house. It is easy to make, versatile, and pretty cheap too.  I whipped this up last night and figured I better get this recipe up on the blog for you guys.

Yum Yum Yum!

So here goes. I changed this up a lot to fit our needs so I took out chili powder and such.  If you want a spicier dish, check out the original recipe at the bottom of the post.

What you need:

1.  1 15 ounce can of pinto beans - drained and rinsed

2.  2 C frozen corn

3.  1 C salsa (we use mild)

4.  1 small onion chopped

5.  1/2 cup veggie broth or water

6.  1/3 teaspoon cumin

7.  1/3 teaspoon ground turmeric

8.  Tortillas, ranch, guacamole, cheese (all optional ways to eat this delicious treat!)

Chocolate Chip Muffins - Soooo Good and Clean

In our quest to start eating less processed food, I stumbled upon these chocolate chip muffins.  OK, first disclaimer, they can be any kind of muffin you want, but I am a chocolate addict so they are always chocolate chip muffins for me.  Second disclaimer, they could be completely vegan, but let's remember I call myself "mostly vegan" so those are real chocolate chips.  If you want them to be completely vegan you can choose another filler.

Back to the muffins.  I tend to make a dozen on Saturday or Sunday afternoon and then we are ready with a good clean snack all week. I always eat them as my morning snack.  Kids love them in the afternoon.  My husband takes them to work.  

I have made them so many times it has become a science.  My daughter LOVES to help me make them and it actually does kind of help. I put the amount in the measuring cup and she just pours it right in.  Of course her favorite part is licking the spoon!