Each year I feel that more and more products are spicing up their fall routine making them pumpkin flavored.  Some people think it is getting a little out of hand, but I for one am not one of them.  Not only do I get to shine this month because of Vegetarian Awareness Month, but I also get to cook, bake, and blend with my FAVORITE ingredient of all…pumpkin. 


My husband and children laugh at me because I work to incorporate pumpkin into almost every meal.  It is so easy adding and making pumpkin recipes because it tastes so good in everything.  My family gets sick of pumpkin by the end of the month but I never do.  I make special pumpkin treats and dips for friends and family just so I can keep cooking with this great seasonal gourd.

I found some wonderful new recipes with pumpkin and have tried them already this month. 

I promise you won’t be disappointed if you try them.

For breakfast you can try Pumpkin Baked French Toast

Ingredients-
• 3 ½ cups cubed bread, I used cinnamon raisin to have a little more flavor
• ¼ tsp. salt
• 2 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 3 tbsp. sugar
• 1 ¼ cup fat-free milk
• 1 tbsp. butter
• 1 cup yogurt
• 2 tsp. vanilla extract
• ½ cup pumpkin puree
• Additional raisins if desired

Instructions-
• Grease an 8x8 pan and place the cubed bread into the pan.
• Combine all the other ingredients in a large bowl and mix well.  Pour the mixture over the bread cubes, covering evenly.  Cover the pan and refrigerate overnight or for at least 3 hours.
• Preheat the oven to 400 degrees Fahrenheit and bake for 30-35 minutes.  You can top with maple syrup if you would like.  Enjoy your fabulous pumpkin breakfast!

For a fabulous snack you can’t go wrong with Pumpkin Nutella Dip!

Ingredients-
• ½ cup Nutella, softened in the microwave
• ½ cup pure pumpkin puree
• 1, 8 oz. container of Lite Cool Whip
Instructions-
• Mix all the ingredients together until completely combined.  Serve using cinnamon graham crackers to dip.  Enjoy your mid-day pumpkin fix!

And to complete your trifecta of wonderful pumpkin recipes, my favorite…

Pumpkin stuffed with all the Good Stuff.  (That is a very technique name)

Ingredients-
• 1 pumpkin, about 3 lbs.
• Salt and pepper
• ¼ lbs. stale bread cubed, or just normal bread chunks
• ¼ lbs. cheddar cheese, cubed
• 3 cloves of garlic, minced
• ¼ cup sliced scallions
• 1 tbsp. fresh thyme, minced
• ½ cup heavy cream
• A dash of nutmeg

Instructions-
• Preheat the oven to 350 degree Fahrenheit, make sure there is enough room on the middle shelf to fit the pumpkin.  Line a baking sheet that is large enough to fit the pumpkin. 
• Prepare the pumpkin by cutting the top off and removing all the “guts” from the inside and the cap.  Season the inside of the pumpkin with plenty salt and pepper. 
• In a large bowl mix the bread, cheese, garlic, scallions, and thyme until combined and pour into the pumpkin.  In another bowl mix the cream and nutmeg and pour over the mixture in the pumpkin.  The mixture should make the contents moist, so if you need more or less do so accordingly.
• Re-cap the pumpkin and bake for about 1½ hours until the filling is bubbly and the pumpkin is tender.  Remove the cap and continue baking for about 20-30 minutes, so the liquid evaporates and the filling is browned.
• Remove from oven and let cool, and serve your wonderful pumpkin goodness!

If you have a favorite pumpkin recipe I would love to hear it, I go through so many pumpkin and vegetarian recipes this month because I try not to repeat them.  Pleases leave the recipe in the comments below!

Go Green and Stay Keen,

Julie

One of my good friends is having a baby girl in a few months hosted a baby shower brunch this morning.  I hadn’t been to a baby shower in many years and have never been to a brunch shower.  She decided to have the brunch because she wanted her other daughter to be able to come and still be able to have a normal nap time.  It was such a great idea and turned out so cute.

A few weeks ago she asked if I would help her prepare the food because of my “background.”

 Of course I wanted to help in a baby shower brunch, breakfast is one of my favorite meals of day and who doesn’t love it for lunch too?  She wanted to keep it simple and easy so that it wasn’t too hard for her to set up with the help of her mother.  She decided to have a waffle bar, a couple salads, parfaits, and cheesecake pops.

She found the idea for the waffle bar on Pinterest and I thought it was a great idea.  To save time in the morning, I came over the day before and made the waffles and froze them.  In the morning all my friend had to do was heat them in the oven and keep them warm until the guests arrived.  She had quite the assortment of berries and sweet sauces to top the waffles and chocolate chunks to make it even better.

I came over in the morning to help her make the parfaits and cake pops.  It is so easy making a delicious parfait.  You can’t really go wrong with yogurt, granola, and fresh fruit.  My friend had the batter mixed already for the cake pops so all we had to do was make them.   She found this wonderful recipe for chocolate caramel pops…they were dangerously delicious.  Her mother threw together some easy salads for a healthy option.



It was a huge success.  A lot of my friends family were able to attend and a couple of her friends.  The food was a huge success and everyone had a great time.  I forgot how much happiness and joy is at a baby shower.

Now I can’t wait to meet her little girl.

Go green and stay keen,

Julie

I had been waiting for this day for a quite some time, three of my best friends from high school came to town for a business trip.  They arrived early this morning before their conference and we were able to catch up and hang out together all day.  I try to keep in contact with all my old friends but it is always hard because we all have families, children, and jobs.  It was a real treat to see them this afternoon.


They arrived mid-morning and we all met up for a brunch at a local restaurant they picked out.  I had never actually been there, but they swore they had the best breakfast sandwiches…and they did.  I don’t think there was a silent moment the entire time we were there.  It took over two hours to finally eat our brunch between sharing stories.

After we finally made it out of restaurant one of my friends set up a bike tour and rental for the afternoon.  I have never taken a bike tour of the city and after all these years living here, I wish I would have before.  I learned so much about the city that I never knew, it was really an eye opener.

The four of us had so much fun biking around with our tour guide I think we were his most entertaining guests.

After the tour we had an hour and a half to ride the bikes around town and mess around.  I think that was almost more fun than the tour.  The moment we were let free of a tour we went right back to our high school years and were racing each other and yelling like children.  We spent the hour racing through the parks and along the sea side.  We were pretty exhausted when we were done, but not enough to bail on dinner.

We were starving after biking all afternoon, we went to a lovely restaurant near the hotel they were staying at.  We still chatted throughout the entire meal, but by the time we ate and had a few drinks we were ready for.  We definitely aren’t as young as we used to be.



It was such an incredible day catching up and acting like children again.  I always cherish time spent with old friends.  It is incredible that over all the years apart, we get together and pick back up like we didn’t miss a second.  It was a great day, but I am ready for my bed.

Go Green and Stay Keen,

Julie

The kids have officially been on Christmas break for almost four days and boy, oh boy have we been busy.  I thought they would just want to be lazy and hang out but I was wrong, they have been going at 110% since they got home on Friday.  We have made Christmas cookies, Christmas decorations, and DIY Christmas gifts.  They always surprise me with all of their ambition and creative ideas.

The first thing Hannah and Liam wanted to do on Saturday when they got up was make Christmas cookies.  I have been busy keeping up with them and work I hadn’t had time to make all the cookies I wanted to so it worked out perfectly.  We made traditional sugar cookies and Hannah and Liam decorated them, cranberry and almond shortbread, and Christmas wreaths.

Cranberry and almond shortbread-

Ingredients-
•    1 cup softened butter
•    2/3 cup white sugar
•    ½ tsp. almond extract
•    2 cups flour
•    ½ cup cranberry jam
•    ½ cup confectioners’ sugar
•    ¾ tsp. almond extract
•    1 tsp. milk

Instructions-
•    Preheat the oven to 350 degrees F
•    Mix the butter and white sugar together in a medium bowl and then mix in the ½ tsp. almond extract and flour until the dough is formed.  Make about 1 ½ in balls and place on ungreased cookie sheets.  Use your thumb to form small indentation and fill with cranberry jam.  Bake for about 15-18 minutes and let cool.
•    In a bowl mix the confectioners’ sugar, ¾ tsp. almond extract, and milk until smooth and drizzle over the warm cookies.



Christmas Wreaths


Ingredients-
•    ½ cup butter
•    30 large marshmallows
•    1 ½ tsp. green food coloring
•    1 tsp. vanilla extract
•    4 cups cornflakes cereal
•    2 tbsp. cinnamon red hot candies, or red M&M’s, or other red candies

Instructions
•    In a large saucepan over low heat melt the butter.  Add the marshmallows, constantly stir until melted.  Remove from heat, immediately add the food coloring, vanilla, and cornflakes and mix.
•    Drop heaping tablespoons of mixture on wax paper and form into a wreath shape.  Immediately decorate with red candies and allows to cool before removing.

On Monday while my husband was at work the kids made homemade gifts for their grandparents and dad.  They painted wooden trays with chalkboard paint and glued photos on them for the grandma’s, painted coffee mugs for the grandpa’s, and made Lego cuff links for dad.  All their gifts turned out beautiful.  I believe that homemade gifts are the best and mean the most; I know everyone is going to love them.
  
I can tell already this is going to be a great Christmas break for the kids.  I hope they start getting worn out and want to take it easy.  :)

Go Green and Stay Keen,

Julie

This year has been flying by (again), another Thanksgiving has come and gone.  We hosted another wonderful vegetarian thanksgiving dinner with my parents.  I always look forward to Thanksgiving as a time to showcase delicious vegetarian dishes that are even better than traditional dishes.  This year was very special, my mother came over early in the morning and helped me cook all day, while my father, husband and kids played outside.  It was a Thanksgiving for the books.

My parents have really changed their lifestyle over the past couple years.  They have been learning and really diving into the vegetarian lifestyle.  They have always been healthy people but after seeing all the possibilities of cooking vegetarian and getting protein from plant sources, they have taken the challenge and have been eating mainly vegetarian meals.

In morning on Thanksgiving Day, my mother came over and started helping me cook.  I believe that cooking is one of the best ways to spend time with loved ones.  It had been so long since my mother and I cooked a meal together.  She was so interested in all the spiced and different herbs I used in making the meals.  Finding the perfect mixture of spice and richness is the key in making a delicious dish.

I love trying new recipes so when my mother said she found some she wanted to make for Thanksgiving I couldn’t wait.  She found a really interesting recipe for Portobello mushroom caps and parmesan-herb stuffing.  They ended up turning out great; I will definitely being making them again. 



Overall, our Thanksgiving Day was one of the best I have ever had.  Spending all day in the kitchen with my mother cooking and sipping cider reminded me of all the years as child trying to help her cook dinner.  The meal turned out absolutely incredible.  Everyone, especially the men and the kids, scarfed downed our vegetarian Thanksgiving meal and fell into a food coma, the sure sign it was a great meal.

When I decided to make the change and become vegetarian, I never expected my parents to change their lifestyle but watching them grow and change their eating habits has been a truly rewarding experience.  This Thanksgiving has been one I will never forget.  I am so thankful for my wonderful family and everything I have been blessed with.  Hope everyone had a special Thanksgiving as well.

Go Green and Stay Keen,

Julie

Yesterday at work we had a discussion about taking naps.  If they are good or bad, how long they should be, when you should take them and where.  I am a fan of naps but I only take them in 20 minute intervals and if they are in the afternoon before 3pm.  If it is later than that, I know I won’t be able sleep at night or won’t get a good night’s rest. 

One of the waiters at the restaurant says he can take a nap anytime of the day, even one at 6pm!  He also said he takes 4 hour naps?! To me that is almost a night of sleep.  We were all disagreeing about how to take a proper nap, so when I woke up this morning I decided to do a little investigating so I can set our staff right. 

The first and most common thing I read about taking naps is that there needs to be a time limit on them.  A few studies and articles I read said they should be around 25-30 minutes.  It is the amount of time that allows your body to rest without falling into a deep sleep and end up waking up even more tired.


They also suggested, if you have time to take a “full sleep cycle nap” that is about 90 minutes.  It allows your body to go into REM sleep and make up for lost sleep and can enhance your creativity.  So the decision I made is that either you should take a 25-30 minute nap or a 90 minute one, not longer, not shorter, or not in-between.

I also read about a caffeine nap that really confused me at first.  They said that you quickly drink a cup of coffee before a nap and then sleep for 20 minutes and when you wake up the caffeine kicks in and you will have a few good and energized hours after.  The idea of drinking a coffee then sleeping really baffled me, I don’t think caffeine naps are for me!

I knew I was right about the late nap idea.  I read that if you’re tired because of sleep deprivation a nap in the afternoon can help boost energy levels and naps between 12-4pm match the body’s natural circadian cycles.  Naps taken after that will just make you more tired and prevent you from getting a good night’s sleep that evening.

I think napping is good for those days when you are just not feeling 100%.  I am still sticking firm with my nap criteria; 20 minutes and before 3pm because I know it works for my body to feel rejuvenated and awake. 

What is your take on napping and what is your idea nap?

Go Green and Stay Keen,

Julie

Every Sunday we make sure make time to sit down and eat dinner together and prep for the week ahead.  With the summer winding down we are finally able to relax a little more and not worry about running somewhere quick or getting ready for a game tomorrow.

Liam and Hannah finished soccer this week, so we have the one week to relax and get ready before school starts.  Tonight for dinner, I did not feel like having dishes to wash after so I made skillet vegetable curry.

I think skillet recipes are the best, they are fairly easy, quick, and they don’t dirty a lot of pots and pans.  No one really likes doing dishes, but when I don’t feel like washing up, I always try coming up with something in the skillet.  You can cook anything in a skillet, I have mastered that art. 

Here is the recipe for my fabulous Vegetable Curry and my not-so-healthy brownie s’mores I made for dessert.  I also have the best lemon parmesan asparagus recipe for the skillet too!  I hope you love them as much as we do, and don’t worry about lots of dishes.

Vegetable Curry

Ingredients-
• 3 cups frozen peas
• 1 ½ lbs. fresh green beans
• 4 medium potatoes, peeled and cubed
• 2 handfuls of spinach
• 1 tsp. black mustard seed
• 1 large yellow onion, chopped
• 1 tbsp. olive oil
• 1 tsp. ginger
• 1 tsp. garlic paste
• ½ tsp. turmeric
• ½ tsp. chili powder
• 1 tsp. paprika
• 1 ½ tsp. salt
• ¼ cup coconut milk
• Cilantro for garnishing
• Rice to serve on

Instructions-
• Heat the oil in a large skillet on high heat then reduce the heat to medium and add the mustard seeds and onion.  Cook for a few minutes then add the green beans, broccoli, potatoes, and carrots cook for about 10-15 minutes until the vegetables are almost cooked.
• Add the peas, ginger, garlic, turmeric, chili powder, salt, and paprika, cook for 3-5 minutes then add the spinach and cook until it turns bright green.  Add the coconut milk, stir and simmer for about 2 minutes.  Serve over a bed of rice and enjoy!

Not-So-Healthy Brownie S’mores

Ingredients-
• 1 boxed brownie mix
• 1 tbsp. butter
• 1 cup graham cracker crumbs
• 1 bag of marshmallows
• Chocolate syrup

Instructions-
• Prepare the brownies according to the directions and while they are baking, melt the butter in a small skillet then add the graham cracker crumbs and cook until the crumbs are lightly toasted.  Let cool and set aside while the brownies are baking.
• When the brownies are baked and cooled, assemble the marshmallows on top of the brownies in the skilled and turn the oven to broil and place in the oven until they are toasted.
• Take them out of the oven and sprinkle the graham cracker crumbs over the brownies and marshmallows and top with the chocolate syrup.  Enjoy your not-so-healthy brownie s’mores, I know you will!

And just in case you need a delicious side dish, my all-time favorite:

Lemon Parmesan Asparagus

Ingredients-
• 1 lbs. asparagus, washed and clean
• 1 tbsp. butter
• 1 tbsp. olive oil
• 1/3 cup shredded parmesan cheese
• 2 tbsp. fresh lemon juice
• ¼ tsp. garlic salt
• ¼ tsp. lemon pepper

Instructions-
• Melt the butter with olive oil in a large skilled on medium heat and add the asparagus.  Flip and stir the stalks to coat them with the butter and oil mixture.  Cover and let cook for about 5 minutes.
• Add the lemon juice, salt, lemon pepper, and half the parmesan cheese to the skillet.  Cover and cook for 3-5 minutes more until the asparagus gets tender.  When they are cooked, flip and top with the other half of parmesan cheese and serve.  Enjoy!

I hope these recipes find you when you don’t feel like dirtying a bunch of pots and pans.  Don’t let the richness of the brownie s’mores turn you off, they are great in moderation! 
Go Green and Stay Keen,
Julie

Today I took on the crazy back to school crowd and took Hannah and Liam shopping for supplies and some new clothes.

I think back to school time is almost as bad as shopping around Christmas time.

The only difference is that during Christmas there are less children running through the aisles.  Even though we had to fight the crowd we were very successful and found some really good deals.



One of the positives about shopping this time of the years is that there are so many sales and discounts.  I school folders for the kids that were only $0.10! And they were “the cool ones” according to Hannah and Liam.  I earned some mommy brownie points for that find.

Once we did the “boring” school supplies shopping we went to the mall to find some new school clothes.  Liam and Hannah have grown so much over the summer their clothes look like they have been shrunk.  Not to mention they look like someone washed them with mud.  They thought their entire closet could be their soccer clothing…oh you have to love them.

I was actually surprised how much Liam enjoyed shopping for school clothes.  He picked out some really good new shirts and a few new pairs of pants.  No surprise to me, Hannah wanted everything that WAS NOT ON SALE. She compromised with me and agreed to only get one shirt that was full price.  She can be such a little diva some times.

Hannah and Liam both needed a new pair of gym shoes for school.  They put quite a few miles on them this summer.  Good gym shoes are one of the things I don’t have a problem splurging a little.  I think that a good pair of shoes that fit correctly and are good for my kiddos feet are well worth the price.  Liam found a really cool pair that are black and red and Hannah of course found ones with purple and cheetah print on them.  They were both so excited about their shoes.

School shopping can be stressful but I always feel so much better when I’m done.  I can finally sit back and take a deep breath before they start school on Monday.  I think all the shopping we did in morning calls for an afternoon movie!  Liam and Hannah are picking one out now, it already has been a productive day it is time for a little relaxation.

Go Green and Stay Keen,

Julie

It's nearly school time again! We have checked almost everything off their “to do list” and I think they need some time to relax.  Liam and Hannah have been running around crazy this summer with friends and other organized activities.  And with their activities they have me running as well. 

After a long day running around and working at the restaurant, I don’t have much energy to cook at all.  Luckily for me, my kids love easy food; especially grilled cheeses.  I mean, who doesn’t like a good grilled cheese sandwich now and again.  Lately Liam has been “amping” his sandwiches up with all sorts of veggies, spices and everything you can think of.  It inspired me to get creative making them grilled cheese lunches.

Here are a few creations Liam helped me come up with.

•    The overstuffed chilled cheese- with special ingredients of cream cheese, cheddar cheese, parmesan, artichoke, tomato, and spinach.  There are a lot of flavors somehow this sandwich tastes incredible.

•    Tomato soup in a grilled cheese- This creation is everything you would expect it to be and more.  It is a tomato soup within a grilled cheese, no need for dipping anymore!  All you have to do is spread tomato soup concentrate to cover the inside of each slice of bread.  Add the cheese, form the sandwich and grill until golden brown!

•    The ultimate Mexican grilled cheese- Liam came up with this one night he wanted tacos but we didn’t have any taco shells; very good improvisation in my book.  We just added taco seasoning, avocado, Mexican cheese, refried beans, queso fresco cheese, and chili powder to the sandwich.  Trust me, you will not be hungry after this big one.

•    Mac and cheese grilled cheese- Yes, you can probably guess who created this one, Liam and Hannah.  We made normal mac and cheese for lunch then they got the idea to put it in bread into the Panini maker.  How they come up with these ideas, I have no idea.  But I will give it to them, it was very tasty if you are in the mood for a carb overload.

•    Garlic grilled cheese- This was one of my boring ideas, but the kids liked the little zest it gave to a “boring grilled cheese.”  I just simply added some finely chopped garlic on top of the cheese within the bread and voila!

Although these sandwiches don’t have that much nutritional value, they are good every once in a while.  The kids love them so much I have to keep them from making a new version every day for lunch. 

Have you made any epic grilled cheese sandwiches?  I need ideas to wow Liam and Hannah, instead of the other way around.

Go green and stay keen,

Julie

This week we were in charge of bringing post-game snacks at both Liam and Hannah’s soccer games.  I think that it is great that the families of the players take turns bringing a small snack and drink for the kids at the end of a game.  It is rewarding to them whether they win or lose, they know there’ll be snacks to lift their spirits or keep them going.

Some of the families bring homemade goods and other have brought store bought snacks, either one it is clear that the kids do not mind what it is, they just want it.  For my snack I wasn’t sure if I would have time to make two different snacks but it turned out that the restaurant was pretty calm on Monday and I was able to come up with some great refreshing summer snacks. Here is what I came up with…

Apple Dippers-

Ingredients-
• 6 Apples, cut into wedges
• Toothpicks
• Nut butter
• Peanuts, almonds, or mini chocolate chips


Instructions-

• Stick a toothpick into each wedge and dip in nut butter then into the peanuts, almonds, or chocolate chips.  They were a big hit at the soccer game!

Frozen Fruit Kabobs-

Ingredients-

• Apple
• Wooden skewers
• Grapes
• Watermelon
• Melon
• Melted Chocolate

Instructions-

• Skewer all the fruit and drizzle with the melted chocolate.  Freeze on a baking sheet for about 1-2 hours or until frozen.  Enjoy!  (photo before the drizzle )

Party Pinwheels-

Ingredients-
• 2, 8 oz. packages of softened cream cheese
• 1, 1 oz. package of ranch dressing mix
• 2 green onions, minced
• 4, 12 in. tortillas
• ½ cup red bell pepper, diced
• ½ cup celery, diced
• 1, 2 oz. can sliced black olives
• ½ cup shredded cheddar cheese



Instructions-

• In a mixing bowl combine the cream cheese, ranch dressing, and green onions.  Mix thoroughly and spread on tortillas and sprinkle the red pepper, celery, black olives, and cheese on the mixture and roll the tortillas and wrap in tinfoil.
• Chill for at least 2 hours and slice the rolls into slices.

Enjoy!

Both Liam and Hannah’s teams really like the snacks.  The kids kept asking Liam and Hannah if I would bring snacks again before the season was over.  I had to laugh at Liam boasting that he gets to eat delicious food all the time.  It made me proud that he felt like bragging about how great my baking and cooking is.  I am looking forward to the next time I bring snacks for the team, I just hope I have enough time to live up to the standards now.

Go Green and Stay Keen,

Julie

This past weekend a few of my old friends were in town and were able to catch up and have a lovely weekend.  It is difficult to see friends from your younger years when life has taken you in different directions and moved away.  Although we hadn’t seen each other in probably two years, it felt like we hadn’t skipped a beat.  It was really great seeing how far we have come and how we have grown.

I met up with them at a local coffee shop on Saturday morning where we spent most of the day reminiscing and laughing about the “glory years.” It was such wonderful day, the café has the cutest outdoor patio that made it perfect to take in the vitamin D and the breeze.  The outdoor seating area it almost makes you feel like you are transported to a little café in Europe.  It is one of my favorites.



After getting coffee I took them to my much loved farmers market.  They were amazed at how wonderful it was and how many vendors there were.  It makes me happy to be able to take people to the farmers market and show them how great it really is.  They got a few snacky fruits and veggies before they met up with their client they came to see late in the afternoon.


After they were done with the “work” part of their trip, we met back up at my restaurant for a delicious dinner.  Of course I had to show them what I have been doing and how wonderful the food is.  They are both vegetarian, so they absolutely loved it.  My staff was incredible as always, and made a great impression on my friends.

It was so great to see my long lost friends again and show them all the things I have done since I moved out here many years ago.  They left early Sunday morning to head back to Colorado but it was great day to catch up and show them around.


Everyone has those friends that no matter the distance or how often you talk, the moment you get back together it is like you never left.  I am very thankful and treasure friendships like that.

Go Green and Stay Keen,

Julie

HAPPY EARTH DAY!  

One of the best days of the year to take care of the planet that takes such good care of us, the earth. 

Earth Day is celebrated in over 192 countries around the world.  I love this day because general society becomes aware of natural disturbances and does something about it like planting trees, cleaning up roadways, search for renewable energy sources, and so much more.

This Earth Day we are going to plant our annual tree in our backyard.  It is one of my favorite Earth Day activities we do as a family.  By each tree we plant we put a little marker saying what year we planted it.  Liam and Hannah like beating which years will grow faster.

This year we are also switched the rest of our house to LED lights.  LED lights minimize your houses carbon footprint and end up saving you lots of money on the electric bill.  We had switched a good portion of our house to LED lights over the past couple years when lights went out, but today we are physically changing all of them to LED.

I highly suggest changing your house light bulbs to LED if you haven’t already.  When they first came out, many people were hesitant because they were more expensive, but they have been continually been getting cheaper.  If you are thinking about switching, here are a few benefits that will help persuade you to switch-

1. LED lights are much more efficient than incandescent light bulbs.
2. LED lights are less likely to start fires or burn because they do not get as hot as incandescent lights.
3. And my favorite, LED lights last much longer than traditional light bulbs saving you from getting the ladder out as often.

Don’t know what to do this earth day?  

Try using reusable shopping bags, buying local food and products, reuse products and containers in your home, or ride your bike or walk, there are so many ways to make an impact this Earth Day!

What are you going to do this Earth Day?

Go Green and Stay Keen,

Julie

It is almost Easter!  

Although it is not one of our favorite holidays it is a sure sign that spring is coming and I couldn’t be more excited.

A few days ago we all decorated the house with bright colors and eggs; it is amazing how bright decorations can really bring a sense of cheerfulness into a home.



Today Liam and Hannah decorated some eater eggs and made “Easter Bunny Bait” so that the Easter Bunny will bring them their baskets tomorrow.

I found this recipe years ago and use it all the time because it is so easy and delicious.  If you need to entice the Easter Bunny to hop to your house, here is the recipe for Easter Bunny Bait.
Ingredients- (the M&M’s, peanuts, pretzels and sprinkles can be changed to other candies or have more of one than the other depending on your sweet tooth preference)

• 1 package white candy melts
• 10 cups air popped popcorn or 2 packages of micro-wave popcorn
• 1 ½ cup pastel M&M’s
• 1 ½ cup salted peanuts
• 1 ½ cup twig style pretzels, I break them in half or thirds to have more
• Multi-colored sprinkles


Instructions-
• In a large bowl mix the popcorn, M&M’s, peanuts, and pretzels.
• In a glass measuring cup microwave the candy melts, checking and stirring every 30 seconds until it is fully melted.
• Pour the melts over the popcorn mix and immediately stir coating the mixture.  Add the sprinkles and continue to mix.  Dump mixture on a flax surfaced covered with wax paper and let cool and harden.  Your Easter Bunny will like your bait!

Liam and Hannah has so much fun making the bait, although they did eat a good portion of it while mixing…
I think they had more fun getting messy and painting eggs.  We always wait until the day before the dye eggs and I always realize on that day it is a bad idea; the kids have dyed hands for Easter.  It makes for interesting photos.

Hannah, as always, got really creative using jewels, stickers and sparkles to decorate her eggs.  They were beautiful.  Liam on the other hand was dipping them and painting them with all the colors…they turned out “delightfully Liam beautiful.”  I have to laugh when they do crafts together, they are so opposite.

Hope you had fun decorating and getting ready for Easter!


Go Green and Stay Keen,

Julie

At the restaurant last night I was chatting with a wonderful couple from Iowa that fairly recently choose to change their eating habits and become vegetarians.  The shocking part of me was that they were farmers, not animal farmers but growers. 

They had such great ideas and perspectives into buying local and being sustainable.  They suggested a documentary called, FRESH.  This morning I had a chance to watch it, and I would highly, highly recommend it.



Although it is an older documentary, made in 2009, there are still many relevant ideas about ways to product healthy organic food instead of growing everything in factories with GMO’s sprayed on everything.

Country farmers, urban farmers, and business people explain how changes by consumers can change the way the market acts and re-invent our food system.  People from all walks of life including supermarket owners, consumers and entrepreneurs weigh in on how to challenge the Wal-Mart dominating economy.

The slogan, “new thinking about what we’re eating” really hit home for me.  I always try buying local and growing my own fruits and vegetables to reduce the need for big factory farms and “super super markets.”  Having fresh food on every plate is nearly normal in today’s society, but how much of that fresh food is actually fresh and not genetically modified?

FRESH uses its platform to educate and raise awareness of more sustainable and healthier food from local growers.  I believe in sustainable food and the impact it can make on a community in a health aspect and economically.  I stand by FRESH in taking back our food system.

I encourage you to take the time to watch this incredible and innovative documentary that became a massive grassroots success.  If you do not have time to watch the entire documentary now, please watch the trailer and take action on their website found here.


Go Green and Stay Keen,

Julie

Since becoming vegetarian and learning about all the toxins we freely accept throughout daily life, I have tried become more conscientious about using natural and environmentally friendly products in my home. 

We don’t realize that the chemicals that are used in modern cleaner build up in homes and can cause asthma, eczema, and allergies.

I have slowly progressed into becoming all natural in my home.  As a disclaimer to this post; know that become organic and chemical free does not happen overnight.  It took me quite a while to find ingredients and recipes that worked for me and were cost effective.


Finding the products were a little challenging at first, but I realized I wasn’t looking in the right stores.  When I found ones that suited my needs, I was shocked at how much more expensive they were compared to common cleaners.  They were nearly double the cost.  I became turned off at the price but I knew it was something I wanted to do so I found a few solutions.  I went to a health food store and found a much larger selection although they were still pricier than chemically filled cleaners I gave them a try. 

After a few months of home use I could definitely tell a difference.  Now, I didn’t have to hold my breath or end up coughing every time I sprayed the counter or washed the windows.  The products not only cleaned my house well, they kept me feeling healthy. 

Although I loved using those products, they were costing me a little more; I went online and found a few recipes to make your own natural products.  I found a lot of information on this blog: Wellness Mama Click here. 

After making a few different types and finding the ones I liked, I was saving so much more; even more than when I was still using the chemical cleaners. 

Here are a few natural products I use to clean my home-

•    Lemon Juice- Cleans glass and mirrors, effective against most household bacteria (one of the strongest food-acids)

•    Coconut Oil- Wood polish

•    Apple Cider Vinegar- laundry deodorizer

•    White Vinegar- Unclog drains, removes grease, mildew, odors, some stains, keeps vegetables fresh

•    Baking Soda- Deodorizes, cleans stoves and ovens, softens water

•    Cornstarch- Cleans windows, carpets, and rugs, polishes furniture

There are so many other natural cleaners and different ways to combine them to create great natural products.  I highly suggest trying to switch over to a few natural cleaners and see the difference for yourself!

Go Green and Staying Keen,

Julie

With Christmas right around the corner I decided to go out this morning to find some fresh winter plants and crafts for the kids to do while they are home for Christmas break.  While I was at the floral shop I was pleased to see they had a deal on poinsettias, the most Christmas plant of them all. 
 
When I was checking out the nice woman wished me a “Happy National Poinsettia Day!”  Such a coincidence I was in search for holiday plants, and I am certainly not complaining about the deals I got on them either.



After I got home I was interested in learning about the plant that is so iconic to the Christmas season.

Little did I know that there was such a story behind this red plant.  According to the Mexican folklore it is a story about a little poor girl who had nothing to bring to her church on Christmas.  While she was walking she picked some plants along the road and as she entered the church the tips of the leaves turned into a bright and beautiful red flower, the poinsettia.

I had no idea that there was a folklore story behind poinsettia’s or how they became so popular in the US.  National Poinsettia Day was officially declared in honor of Joel Roberts Poinsett who was the first Ambassador to Mexico.  He brought this plant to his home in the US and gave them as Christmas gifts to his friends.  Since then the poinsettia has become one of the most popular Christmas plants.

There is no doubt that the sight of a poinsettia brings the Christmas spirit into the air.  I love how just a simple plant can bring so much life and spirit to a room.  After learning the story behind poinsettias, I went back and bought a few more plants to decorate the restaurant with. 

What a great way to bring the Christmas spirit into a home.  You still have time to go out and get your poinsettias for National Poinsettia Day! 

Go Green and Stay Keen,

Julie

It is about that time of the year when you start craving the rich flavors and textures of fall.  There is no doubt that I look cooking in the fall, but sometimes with the kids schedules, working at the restaurant, and the millions of errands I have to run I don’t have time to cook a meal when I get home.  If you have kids you know, hungry kids equal crabby kids. 

I am not one to pick up food, obviously I love cooking I work in a restaurant, so I have mastered the slow cooker meals.  It is perfect, before I leave for the restaurant or after the kids leave for school I put some ingredients into the slow cooker and by the time I get home we have a wonderful meal to be had. 

Here are my family’s favorite slow cooker recipes for fall. 

Pumpkin Chili (Vegan)

Ingredients-
•    1 bag of meat free crumbles (I use Boca Ground Crumbles)
•    1 medium onion, chopped
•    1 cup canned pumpkin
•    1, 28 oz. can diced stew tomatoes
•    1, 15 oz. can kidney beans, drained and rinsed
•    1, 12 oz. bottle of chili sauce
•    1-2 tbsp. chili powder
•    2 tsp. pumpkin pie spices
•    1 tsp. salt
•    1tsp. pepper

Instructions-
•    In a crock pot combine all the ingredients and cook on low for 3-4 hours. Enjoy!

Vegetarian Buffalo Chicken Dip

Ingredients-
•    1, 8 oz. package of seasoned meatless chicken style strips (I use Morningstar Farms Chik’n Strips)
•    2, 8 oz. packages of reduced fat cream cheese
•    1, 16 oz. bottle of reduced fat ranch dressing
•    1, 12 fluid oz. bottle of buffalo wing sauce
•    1 cup Colby-Monterey Jack cheese blend

Instructions-
•    Place the diced meatless chicken strips, cream cheese, ranch, and buffalo sauce in a slow cooker.  Cook on low for 1-2 hours until hot stirring occasionally.  Top with shredded cheese, let melt and serve.  Enjoy!

Vegetarian Crockpot Lasagna-

Ingredients-
•    2, 24 oz. jars of Italian tomato sauce
•    9 think lasagna noodles
•    24 oz. part-skim ricotta cheese
•    3-4 cups chopped veggies of your choice
•    2 cups shredded mozzarella cheese
•    Parmesan cheese for topping
•    Fresh parsley to top if desired



Instructions-
•    Spray the crockpot with nonstick spray and spread ½ cup of tomato sauce on the bottom, layer noodles to cover majority of the bottom.  Cover noodles with about 1/3 of ricotta, veggies, sauce, cheese, and then top with noodles again.  Cover noodles with a thin layer of sauce and cheese.
•    Cook on high for 3 hours or low for 5-6 hours.  After cooked let sit for 1 hour.  Serve and enjoy!

There is no shame in being a busy mommy, and slow cooker meals make preparing dinner so much easier.  So pull out your crockpot and slow cook away!

Go green and stay keen,

Julie

I often write about how to make easy dinners and breakfasts when your family is running around like crazy.  If you have young children you know that being busy is just a part of daily life.  Prepping meals before and planning ahead can be hard when your mind is running in a million different places.  When I’m really desperate I turn to my pantry and find something I can throw together. 

Coming up with recipes using beans I find in the pantry has become somewhat of an art to me.  Luckily for me unlike most kids, Hannah and Liam love beans when they are disguised well.  I’ve come up with some really good recipes that are easy and can be thrown together with those extra beans you find pantry.

I love making dinner in a skillet so my Cheesy Bean Enchilada Skillet is one of my family’s favorites, I made it tonight! 

Ingredients-
•    1 cup rice, cooked according to package directions
•    1 tbsp. olive oil
•    2 cloves garlic, minced
•    1 small onion, diced
•    1 bell pepper, diced
•    1 cup canned corn kernels, drained
•    1 cup canned black beans, drained and rinsed
•    ¾ cup mild enchilada sauce, I used the Old El Paso brand
•    ½ cup mild green enchilada sauce, I used the Old El Paso brand again
•    ½ tsp. chili powder
•    ¼ tsp. cumin
•    ¼ tsp. oregano
•    Salt and pepper to taste
•    1 cup Mexican cheese, shredded
•    2 tbsp. fresh cilantro, chopped

Instructions-
•    In a large skillet heat the olive oil, garlic, onion, and bell pepper stir for about 2-3 minutes.  Add the rice, corn, black beans, enchilada sauces, chili powder, cumin, and oregano and stir until mixed.  Stir and cook for about 5 minutes then add the salt and pepper to taste. 
•    Remove from the heat and top with the cheese and cover until it is melted, garnish with cilantro and enjoy!

My family loves Mexican food so when I have extra beans and the “crew” doesn’t want enchiladas, Cauliflower and Chickpea Tacos are always a hit. 

Ingredients-
•    2 tsp. chili powder
•    1 tsp. ground cumin
•    ¼ tsp. garlic powder
•    ¼ tsp. onion powder
•    1 tsp. sea salt
•    1 tbsp. lime juice
•    1 tbsp. olive oil
•    1 tbsp. water
•    1, 15 oz. can of chickpeas, drained and rinsed
•    1 small head cauliflower, washed, and cut into small florets
•    Tortillas
•    Toppings of your choice, we like using jalapeños, avocado, cilantro, and salsa



Instructions-
•    Preheat the oven to 400 degrees Fahrenheit
•    Mix the chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, water, chickpeas, and cauliflower in a bowl.  Pour the contents of the bowl on a greased baking sheet and roast for 30-35 minutes until the chickpeas are almost crispy and the cauliflower is crispy, stirring occasionally.
•    Assemble the tacos in the tortillas and top with your chosen toppings.  Enjoy your yummy tacos!

When I have a little more time, Double Bean Burgers with Avocado Cream are my no fail dinner that everyone will enjoy!

Ingredients for avocado cream-
•    2/3 cup sour cream
•    1 avocado, peeled, pitted, and chopped
•    10 basil leaves, finely chopped
•    ¼ tsp. salt
•    Pinch of pepper

Instructions for cream-
•    Mix all the ingredients in a bowl with a fork thoroughly,  I sometimes use a food processor to really get a cream.

Ingredients for burgers-
•    1, 15 oz. can of black beans, drained and rinsed
•    1, 15 oz. can of cannellini beans, drained and rinsed
•    1 large egg and 1 large egg white, lightly beaten with the whole egg
•    ½ cup bread crumbs
•    3 tbsp. olive oil
•    3 tbsp. fresh cilantro, chopped
•    4 garlic cloves, minced
•    ½ tsp. paprika
•    ½ tsp. onion powder
•    ¼ tsp. salt
•    ¼ tsp. pepper
•    6 whole wheat buns, or buns of your choice

Instructions for burgers-
•    Mash the beans in a large bowl.  Add the cilantro, garlic, paprika, onion powder, salt and pepper and mix thoroughly. 
•    In another bowl mix the eggs with olive oil and bread crumbs.  Add the mixture to the bean mixture and combine well.  Form the mixture to 6 patties, I use my hands. 
•    Heat a skillet with about 1 tbsp. olive oil and cook the burgers until they are golden on each side. 
•    Top with avocado cream and toppings of your choice on the bun.  Enjoy!

Next time you don’t know what to make and you have a few kinds of beans in your pantry, use one of these recipes!  I am sure your family will love it!

Go Green and Stay Keen,

Julie

Ever since I began growing my herb garden in 2014, I always try making my own spices and ingredients and try using natural herbs to achieve that flavor I want.  I have been getting pretty creative with combining herbs, spices, and natural ingredients in recipes and my family loves it.

I was talking to my mother today about my spice mixes and how I have been mixing herbs to make a unique flavor and she said she always used to made her own while I was a kid, I had no idea.  It makes a lot of sense making your own because not only does it save money, you can make it in bulk and make your own special blend.

Here are five ingredients and spices I have recently been making-

Homemade Brown Sugar

Homemade Taco Seasoning

In the fall I love making my own Pumpkin Pie Spice

For grilling Lemon Pepper Seasoning tastes wonderful-

 

Italian Dressing Mix

Lime Sweet Potato and Black Bean Tacos

Ingredients-
•    1 ½ lbs. sweet potatoes, peeled and diced into small cubes
•    4 tbsp. olive oil
•    1 tsp. cumin
•    1 tsp. paprika
•    ¼ tsp. cayenne pepper
•    Salt and pepper to taste
•    1 small yellow onion, diced
•    1 clove garlic, minced
•    1, 14.5 oz. can of black beans, rinsed and drained
•    1 cup frozen yellow corn, thawed and drained
•    3 tbsp. honey
•    3 tbsp. lime juice
•    2 tbsp. fresh cilantro, chopped
•    Tortillas
•    Any toppings you would like; we use lettuce, cheese, avocado, and some salsa

Instructions-
•    Preheat oven to 425 degrees Fahrenheit.
•    Line a baking sheet with foil and spread the sweet potatoes and coat with 3 tbsp. olive oil. Sprinkle the cumin, paprika, cayenne pepper, salt and pepper and toss to coat the potatoes.  Bake for 12-20 minutes and let cool.
•    While the potatoes are baking, heat the 1 tbsp. olive oil in a large skillet over medium heat and add the onion and sauté until caramelized.  Turn the heat down to medium-low and add the garlic, black beans, corn, honey, and lime juice.  Heat in skillet until everything is warmed.  Remove from heat and add the potatoes and cilantro, toss and serve in the tortillas with your toppings of choice.  Enjoy your yummy and quick tacos!


I don’t know any kid who doesn’t like a quick and easy Stovetop Mac & Cheese

Stovetop Mac & Cheese

Ingredients-
•    8 oz. dry pasta
•    3 tbsp. butter
•    3 tbsp. flour
•    1 ¼ cup fat-free milk, heated
•    1 cup shredded cheese of your choice
•    Salt and pepper to taste

Instructions-
•    In a large pot bring water to boil and cook pasta accordingly.  As the pasta is cooking, melt the butter in a saucepan over medium heat and then add flour and whisk into the butter for about 5 minutes.  Add ½ cup of the heated milk into the saucepan and continue to whisk thoroughly mixing together.  Add the rest of the milk and continue to stir to the constancy of your liking.

•    Reduce the heat and mix in the cheese and cook until melted and smooth.  Pour over cooked noodles and stir together.  Add salt and pepper to taste and enjoy!

Caprese Pasta

Ingredients-
•    ½ cup white onion, diced
•    1 tbsp. olive oil
•    2 ½ cup dry pasta
•    1 package grape tomatoes, halved
•    5 fresh basil leaves
•    2 ½ cup water
•    ½ tsp. slat
•    ½ tsp. black pepper
•    1 ½ cup fresh mozzarella
•    2 tbsp. balsamic vinegar
•    Chopped basil to garnish

Instructions-
•    In a large skillet sauté the olive oil and onions until soft. Add the pasta, sliced tomatoes, fresh basil leaves, water, salt and pepper, and stir to combine.  Bring to boil and cook until pasta is done and water is reduced.  Top with the mozzarella and over the pan so the cheese melts.  Top with balsamic vinegar and basil.  Enjoy! 

Go green and stay keen,

Julie