Browsing Category:

Vegan

In Blog, Dairy Free, Dinner, Food, Recipes, Vegan, Vegetarian on
November 20, 2018

Fall Vegetable Soup

Happy Thanksgiving week! It really doesn’t feel like Thanksgiving where I live because everything is COVERED in snow. Like multiple feet of snow already. WHAT?! So my brain is already in Christmas mode BUT I love Thanksgiving and I love Fall so I am going to reel it back a bit and throw out a wonderful warm fall vegetable soup that will keep you warm and satisfied this season. This fall vegetable soup would even do great on a Thanksgiving table this week as a unique healthy option.

My fall soup combines butternut squash, sweet potato, carrots, apples, and onion all together with buttery and sage undertones. HECK YES. Mmmm. Major mouth party. Ok, that got a little weird, sorry.

Make it and pair it with a good ole salad and something to dip in it, you know a good soup vessel to soak up all the thick creamy goodness in your bowl. Ok, let’s get to it. This soup doesn’t need any more of an intro!


Ingredients: 

1 yellow onion

1 small butternut squash

1 medium sweet potato

2 medium carrots

2 Honeycrisp apples

4 garlic cloves smashed

2 fresh sage leaves finely chopped

1/4 tsp thyme (dried or fresh)

2 tbs butter (use vegan butter to make this recipe fully vegan)

1/4 tsp cinnamon

4 cups vegetable broth

1 can full fat coconut milk

salt and pepper to taste

Instructions: 

  1. Chop onion and melt butter in a pot over medium heat. Add chopped onion into butter to sauté for 2 minutes stirring often.
  2. Add smashed garlic cloves, cinnamon, thyme, sage, salt and pepper and stir around 2 mins.
  3. Add diced butternut squash, diced sweet potato, diced carrots, and diced apples. Stir for 2 minutes.
  4. Add vegetable broth and bring everything to a boil until vegetables are penetrable with a fork. Then add in coconut milk.
  5. If you have an immersion blender, lucky you, stick that guy in and blend everything up, if not, transfer everything carefully to a blender and blend away until everything is nicely pureed.
  6. Enjoy!

 

 

 

In Blog, Dairy Free, Food, Vegan, Vegetarian on
October 15, 2018

Top 10 easy, healthy, toddler snacks

Do you ever get in a snack rut for healthy easy ideas to keep your kiddos well fed? I compiled a list of our top 10 easy, healthy toddler snacks. I hope you get some good ideas off of this list. Happy snacking!

Ruby Rockets Fruit and Veggie Coconut Yogurt Tubes

Yall! These are hands down my favorite healthy toddler snack. Yogurt in a tube is so quick and easy to hand to a little one but most are full of sugar and not dairy free. I came across these in the store over the summer and bought them because they are full of fruit, full of veggies, and dairy free and have no added sugar. What a win! They taste like a smoothie in a tube and sometimes I’ll even eat them too.

Ruby Rockets Fruit and Veggie Better Bars with Coconut Milk

These are such an awesome healthy treat for toddlers, actually really anyone! Your kiddo gets to eat a popsicle that tastes delicious and oh hey, it is full of fruit and veggies, and is dairy free and has no added sugar. Boom. What!? Best mom win and kid win ever. Ruby Rockets was so kind to send us a box of each of their four flavors to try. My toddler’s favorite is the strawberry and my favorite is the fudge. While eating these popsicles you would never know that they have beets, squash, and carrots in them!

Larabar

Made entirely of fruit and nuts, Larabar is a perfect healthy toddler snack. These bad boys are dairy free (even the ones with chocolate chips), gluten free, certified kosher, and chock full of goodness! My toddler specifically loves the Blueberry Muffin and Peanut Butter Chocolate Chip flavors. These are filling and if your kiddo can’t handle holding the whole bar yet just chop them into little cubes and put them in a snack cup.

Popcorn

Popcorn happens to be my favorite snack, so naturally my daughter has developed a love for it as well. There are so many awesome healthy popcorn brands these days that can be found at most grocery stores. We love Boom Chicka Pop, any store brand organic pre-popped popcorn, or better yet when I have the time I pop our own at home. It is so easy- add some oil to a pot, I use coconut oil, once it is heated you add the kernels, it provides quite the fun activity to gather round and watch it pop, then add desired toppings. We like it simple with salt and pepper. I do not recommend microwave popcorn!

Rice cakes

There are so many different flavors to choose from. We like to buy plain rice cakes and spread peanut butter on top. It can make quite a mess letting a toddler walk around with a peanut butter covered rice cake though. If you are worried about the mess just give it to them plain!

Apple sauce

No explanation needed for this. Just a tried and true kiddo favorite through the years. Praise the Lord for applesauce squeeze pouches! Just make sure apple is the only ingredient for the healthiest option.

Picture by My Kids Lick the Bowl

Homemade Muffins

Homemade muffins take some time up front but once they are done you have quick go to snacks for the rest of the week. There are so many healthy muffin recipes online, our favorite is this ABC Muffin recipe which has apples, carrots, and bananas in the muffin. Littles eat these up!

Fresh or Dried fruit

My toddler loves grapes cut in half, apple slices with peanut butter, bananas, ok , she actually loves pretty much any fruit. If you don’t want the sticky hands try raisins, craisins, or any other dried fruit but make sure it is a good size for your child. My little one loves to walk around and eat this out of her snack cup.

Pretzels

This is a simple, non-messy snack! We love the plain pretzel rods and they provide a perfect crunch that my daughter loves. A great easy snack for on the go.

Chocolate cashew milk

One of my daughter’s favorite treats is a cup of chocolate cashew milk. This is the most sugary idea on the list but I included it because it has 55% less calories and 33% less sugar than lowfat dairy milk. It is delicious, filling, and sometimes mama has a glass as well. Just pour a small serving in your toddler’s sippy cup and voila!

In Blog, Dairy Free, Dinner, Food, Recipes, Vegan, Vegetarian on
April 9, 2018

Chickpea balls with coconut curry peanut sauce and cauliflower rice

I have wanted to post this recipe for a while but life has been quite crazy lately. 2018 has been really rough for us so far. We’ve had some pretty big blows but funny enough I feel like so far this year I’ve experienced a lot of joy and through all of this hardship we’ve made some really great friends and got to spend a lot of sweet time with family. It’s not always easy but you can absolutely choose joy through hard times.

ANYWAY- back to the main event. The reason why you’re here- THE CHICKPEA BALLS, well really the coconut curry peanut sauce cause dadannnnng y’all it’s good. Like slurp spoonfuls straight out of the saucepan good. This recipe is one you could feed the naysayers who think you can’t eat a proper meal without meat or if you are a meat needy naysayer (jk I still love you and I eat meat too sometimes) who would like to possibly venture into the world of plant based cooking. This recipe is filling, delicious, and super flavorful.

If you have a food processor with a cheese/veggie shredder piece you are in luck because that will make your life 12302930x easier with this recipe. If not, well best of luck. You can still make it work one way or another!


Ingredients:

Chickpea balls

2 15 oz can chickpeas

2 carrots shredded or finely chopped

½ red onion shredded or finely chopped

¼ cup chopped cilantro

1 tsp soy sauce or coconut aminos

Juice of 1 lime

1 tsp minced garlic

Salt and pepper to taste

Coconut curry peanut sauce

1 tbs minced garlic

1 tbs minced ginger paste (or minced ginger with 1/4 tsp olive oil)

1 tbs red curry paste

1 15 oz can full fat coconut milk

¼ cup creamy peanut butter

Juice of 1 lime

1-2 tbs coconut sugar or maple syrup (depends on how sweet you want it)

Cauliflower rice– 1 head of fresh cauliflower or you can purchase pre riced cauliflower

Instructions:

Chickpea balls

1) In a food processor or blender mash up chickpeas. It doesn’t have to be a fine paste, there can be chickpea chunks, you just want to make sure they are ground up enough they will stick in balls.

2) Shred or dice your carrots, onion, and cilantro.

3) Add all ingredients in a bowl and mix together well.

4) Form 2 inch balls and put on a foil or parchment paper lined baking sheet.

5) Bake for 20 minutes or until outside is crispy on 350 F in the oven.

Coconut curry peanut sauce

1) Heat a small sauce pan on medium heat and add in garlic and ginger paste. Whisk and let the two mingle for 1-2 minutes then add in the red curry paste and whisk, let them all get well acquainted for 2 more minutes.

2) Add in the can of coconut milk, peanut butter, lime juice, and sweetener and mix well. Let it heat all together on medium low and whisk occasionally. Sauce will thicken slightly then remove from heat.

Cauliflower rice

1) Take your fresh head of cauliflower and cut it up so that it will fit in your food processor to rice it through the veggie shredder. If you do not have this then buy riced cauliflower.

2) Add 1 tbs of water or olive oil to a pan over medium heat and add cauliflower rice. Let it heat thoroughly for 3-5 minutes stirring occasionally.

Assemble your meal by laying down some cauliflower rice in a bowl, add chickpea balls on top, and then pour on the coconut curry peanut sauce. Enjoy!

In Blog, Dairy Free, Food, Healthier sweets, Recipes, Vegan on
March 21, 2018

Healthier Almond Joy Treats

Wow, it’s been a hot second since I last blogged. I had this crazy thing growing in my abdomen and had to have surgery and oh wait, it turned out it was cancer. Dang. A lot can happen in a month, but hey i’ll dedicate a whole post to that here soon and you will want to grab all the snacks to sit and read it because I am sure it will be a novel.

I wanted my first post back to blogging to be something fun and light hearted- cue these delicious and decadent healthy(er) Almond Joy treats! If you know me at all you know one of my biggest life issues is battling my desire for healthy living and my ridiculous sweet tooth. Those two things often contradict each other so I have found some win win recipes and even made some of my own over the years and this sweet treat is a go to that I made up.

If you LOVE coconut and dark chocolate then this recipe is for you. You will learn to keep a small arsenal of these in your freezer for sweet tooth emergencies. These little babies are full of healthy coconut fat and sweetened by maple syrup or honey. While I wouldn’t recommend shoving a whole pan of these into your mouth, I would at least say this is a healthier choice for when you need something sweet and sometimes we absolutely NEED something sweet.

Ingredients:

coconut layer-

1 cup unsweetened coconut shreds

1/4 cup liquid coconut oil

1/4 cup coconut butter **you will need 1 cup of unsweetened coconut flakes. Recipe at the bottom**

1/4 cup maple syrup or honey

chocolate layer-

1/2 cup cocoa powder

1/2 cup liquid coconut oil

1/4 cup maple syrup or honey

to top-

almond slivers

sea salt

Instructions:

1) for the coconut layer combine all of the ingredients in a bowl and mix well. Spread in the bottom of a 9×5 inch loaf pan.

2) combine all of the chocolate layer ingredients in a bowl and mix well. pour into an even layer on top of the coconut layer.

3) top with a sprinkle of sea salt and slivered almonds.

4) put into the freezer to harden for 30 minutes.

5) place in a freezer bag and keep in the freezer until they are all eaten! The coconut oil melts quickly and that is why these little guys need to live in the freezer unless they are being eaten.

**Coconut butter: place 1 cup of unsweetened coconut flakes into a food processor or magic bullet. It will take 5-10 minutes of blitzing and stirring but be patient and wait until it turns into an easily spreadable texture. This will save you so much money doing it yourself! 1 cup of unsweetened coconut flakes will yield about 1/4 cup of coconut butter.

I hope you enjoy this delicious treat!

 

In Dinner, Food, Recipes, Vegan on
October 11, 2017

Turmeric Roasted Veggies with Hummus and Couscous

Looking for an easy, healthy, delicious, colorful, and feel good recipe? Look no further! I have one right here for you! Turmeric is kinda all the rage right now in the health world and no wonder- it is an amazing anti-inflammatory, it helps with gastrointestinal issues, it makes your skin look lovely, and the list goes on and on. So not only are these veggies coated with the fabulous benefits of turmeric- they have all the amazing benefits of being veggies themselves and we all know how amazing veggies are for our bodies! Pair this dish with my 5 minute hummus, and a grain- I prefer couscous (because it cooks so quickly) but you could use brown rice or quinoa, and throw it all in a bowl for a yummy and happy meal!

This is one of my go to recipes because you really don’t have to think too much with it. If you want to take some creative liberty pick out whatever veggies you like,  flavor it however you want, and pick your grain.  There are so many options and you could have this meal often and not get tired of it as you change it up.


Time: 30 minutes
Serves 4


Ingredients 
1 head of Broccoli
2 large Carrots
1 Red bell pepper
1 Yellow bell pepper
1 large Sweet Potato
1 Red onion
Olive oil to drizzle
1 tbs Turmeric
Salt
Pepper
1 tsp Garlic powder
5 Minute Hummus
1 cup couscous cooked according to package

Instructions
Preheat oven to 425.
Chop up all veggies into bite size pieces.
Add chopped veggies into a bowl and add olive oil to coat, next add turmeric, garlic powder, and a dash of salt and pepper and stir until everything looks evenly mixed.
Arrange onto a foil lined sheet pan and pop in the oven for 20-30 minutes or until sweet potatoes and carrots are easily penetrated with a fork.
While your veggies are cooking make up your hummus and your couscous.
Once the veggies are out of the oven add a base layer of couscous to your bowl, top with veggies, and a scoop of hummus.

 

In Dinner, Food, Recipes, Vegan on
October 2, 2017

Pumpkin and Lentil Curry


Pumpkin and Lentil Curry

IT’S FALL! Who doesn’t love fall? Pretty sure if there was someone who claimed to not like fall, they’ve gotta be kidding themselves. With fall comes….PUMPKINS! I think we all wonder “how can I incorporate pumpkin into every aspect of my life for the next couple of months?” Well I have a great way to incorporate pumpkin into a healthy dinner! Fun fact- I’m pretty sure this is my baby’s favorite meal..She’ll eat anything we give her but this one, she really scarfs down. She is turning ONE YEAR OLD (brb sobbing) this week and I am making it for her birthday dinner and we are gonna eat it out on the porch and soak in all the falling leaves and joy that comes with fall and turning one even if it is 90 degrees outside because Texas.

This Pumpkin and Lentil Curry is full of flavor, oh so comforting, and basically fall in a bowl. I hope you have fun in the kitchen and enjoy this delicious recipe!

Time:1 hour (includes cooking pumpkin) and serves 4

Ingredients
1 small baking pumpkin cubed and roasted (see instructions below)
1 tbsp olive oil or coconut oil
1 yellow onion diced
1 tbsp garlic minced
1 cup cooked lentils
1 can diced tomatoes or 2 tomatoes diced
1 carrot chopped
1 tsp ginger (freshly minced or ginger paste)
1 tbsp garlic
1 tbsp yellow curry powder
½ tsp cumin
½ tsp cinnamon
¼ tsp pumpkin pie spice
Pinch of salt and pepper
4 cups vegetable broth
½- 1 cup Almond milk or coconut milk (from can) to add creaminess (optional)

 
Instructions
Pumpkin– Do this first so that your pumpkin can be ready to go when you are
Heat oven to 400
Cut your pumpkin in half and scoop out the seeds and stringy things
Cut pumpkin into 1 inch slivers
Arrange on a baking sheet and drizzle with olive or coconut oil and a dash of salt and pepper
Bake for 30 minutes or until it is easily penetrable with a fork
Once cooled enough to touch, cut off hard skin and cut into small cubes

Next
Add oil to a pot and heat
Add onion, garlic, and carrots and let cook for 5 minutes
Add all of the spices including ginger and cook for 5-10 minutes
Add in tomatoes,lentils, and cooked pumpkin and let cook for 3-5 minutes
Add in vegetable broth and bring everything to a boil and then turn heat down to medium low and let everything simmer for 10 minutes
If you want a slightly less chunky curry- turn off your heat and add 2 cups of it into a blender and blend then add back to the pot
Lastly, if you desire a creamier curry add in ½- 1 cup almond milk or coconut milk
You can serve this with rice or eat it alone.
If you want to go all out you should totally make this amazing and simple naan for all the dipping your heart can handle.