Sometimes you feel like a nut…”🎶
How are you adding protein to your lunch today?
Easy to make Vegan curry that’s great stand alone dish, or side dish.
Cauliflower and Potato Curry
1 head cauliflower, medium cube
2 cups carrot, diced
1 white onion, small dice
2 garlic clove, minced
2 tablespoon curry powder
1 teaspoon turmeric powder
1-15 oz can cooked potatoes, medium cube
2 cup frozen peas
1-15 oz can coconut milk
1 cup water
1. Using soup pot, water sautee onion over medium heat for 4 minutes.
2. Add garlic and additional water as needed for water sauteeing.
3. Turn heat up to medium-high and add cauliflower, 1 cup water, coconut milk, curry and turmeric – bring to slow boil and then turn heat down to medium-low for 15 minutes.
4. Pulse 3 cups of mixture in a high powered blender (I use @Blendtec) until smooth and add back to the pot. [WARNING: Blending hot food has a high potential of exploding out of the blender, so blend carefully with the lid tightly secured]
5. Add carrots and potatoes, covered and simmer for 10 minutes.
6. Add frozen peas, mix through and simmer for 10 minutes, covered.
Serve with lightly toasted naan, basmati rice. Chopped cilantro and sriracha for garnish.
I’ll see you at the table.
Dinner is going to be good when there are roasted Brussels Sprouts as a side dish!
4 cups of Brussels Sprouts, rinsed, ends cut off, cut in half
1/4 cup olive oil
Salt and pepper
1. Preheat oven to 350 degrees
2. Line cookie sheet with #parchment
3. After cutting the Brussels Sprouts, place in bowl. Toss to coat with the olive oil then spread evenly on parchment lined cookie sheet.
4. Sprinkle salt and pepper to taste. If you really wanna kick in the pants, add a little Ghost Pepper salt (like a tiny teensie weensie sprinkle. Seriously.)
5. Bake for 30 minutes, checking at 15-minute mark. Rotate cookie sheet if your oven heats inconsistently.
6. Eat as soon as they come out of the oven.
Enjoy those little bites of roasted heaven!
I’ll see you at the table!
Loaded salads are baaack!
I remember planning for a vegan pregnancy. 2 months into the pregnancy and I craved a hamburger. I still ate a lot of #veggies and fruit, but meat was back on the menu. Salads weren’t satisfying anymore, which totally bummed me out. Any of you who’ve dealt with pregnancy cravings KNOWS what I’m talking about when I say, “What baby wants, baby gets!” Now I’m past breastfeeding and starting to feel more in control of my eating. Enter stage left, the grand and ggloriousLOADED SALAD!! This salad tastes great and fills my belly.
Ingredients per salad:
5 oz lettuce
1 roma tomato, diced
3 sweet mini bell peppers, diced
1/2 cup hummus
3 tablespoons spicy nut mixture
1/4 cup salsa for salad dressing
5-6 kalamata olives, pitted
🍅Using large bowl, layer in this order
🍅Salsa sprinkled on lettuce
🍅Hummus in corner with kalamatas on top
🍅 Tomatoes in 2nd corner
🍅Bell peppers in 3rd corner
🍅Peanut mixture in 4th corner
Seeds – chia, sunflower, and/or #pumpkin
Fill your belly and feel great! I’ll see you at the table!
Vegetarian Ramen with vegan yam noodles (3/5 ⭐)
Vegetables included baby bok choy, two different mushrooms, bean sprouts and green onions – the best was the marinated shiitake mushroom. Vegetable broth was pretty robust for vegetable broth. The yam noodles were the weird chewy kind and not enough. Definitely not enough food to be a complete meal on its own.
Vegetarian Gyoza (3/5 ⭐)
More of a pot sticker, the gyozas were filled with diced cabbage and onions. Pan fried too much for my liking and making it difficult to bite in half. The dipping sauce was a tart garlic soy sauce very strong flavor.
Meat lover: 👍
Gluten free: 👎
Family friendly: 👎
👎High chair missing clips to actually keep toddler in seat
👎Foul language rock music
Hubby: 👍 Enjoyed the spicy pork ramen
Return: Yes. I will have them custom make ramen #soup next time. No toddler either.
Cherry season is here, heralding summer! A few ways to enjoy this little treat:
🍒 Keep a bowl on the kitchen counter for a quick sweet treat.
🍒 Cut in half, pitted then add to green salad with nuts.
🍒 Add to pancake batter.
🍒 Add to stuffing for side dish.
🍒 Sprinkle on granola.
🍒 Layer with yogurt.
Thank you cherries for showing up – you sweet little round packages of delight!
I’ll see you at the table!
While attending Prepper Con, I bought my first loaf of Volker Bakery bread… the cranberry orange loaf. Holy-yumminess-Batman! Made fantastic french toast that was adult and kid approved! 👍👍👍
Well done – keep up the great work!
A few of my favorite ways to enjoy avocado:
1. Spread slices on lightly toasted bread.
2. Garnish on every Mexican dish you can think of!
3. Add to mashed black beans and wrap up in lettuce leaves.
Any way you slice, mash or cube it, enjoy some avocado today!
Refried Beans Enchilada Casserole with pico de gallo salsa… Yummy dinner and leftovers.
2-14oz cans of your favorite enchilada sauce
8 Large flour tortillas, cut in half
2-14oz cans of your favorite refried beans
1 large red bell pepper, diced
1 large white onion, diced
1 cup black olives, sliced
1-14oz can corn, drained
1-14oz can diced tomatoes, or 3 fresh roma tomatoes, diced
2 tablespoons cumin
1/4 teaspoon chile powder
Your favorite pico or other chunky salsa
1. Preheat oven to 350 degrees.
2. Pour one can of enchilada sauce bottom of 9×13 glass baking dish.
3. On medium heat in pot, water saute onion, bell pepper, garlic for 5 minutes, then add refriedbeans, cumin, corn, tomatoes, chile powder and heat through- about 5 minutes
4. Place 4 tortilla halves with flat edge against sides of dish. Ladle 2 cups of bean mixture and spread over tortillas.
5. Repeat 3 times.
Note: For vegetarian option, sprinkle 1 cup Mexican cheese blend on top of bean mixture at each layer.
6. Add last layer of tortillas, then pour other can of enchilada sauce over top. Sprinkle #olives. Bake uncovered for 40 minutes.
Serve with heaping scoop of pico de gallo salsa or other garnish. Pairs well with greensalad and vinaigrette salad dressing. Makes great left overs too!
- Avocado slices
I’ll see you at the table!