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

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

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 weeks 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

The kids are getting back into the swing of school now and the restaurant is busy as ever with the start of the New Year!  We usually have a boost in customers during the first couple months of the year because of the New Year’s resolutions, but I am not complaining.  I love hearing from new patrons how they are going to try eating healthier with more plant based meals.  =)

Although I love being busy, it has been a little difficult getting dinner ready in time for the kids and my husband so I have been making a lot of crock pot dinners.  I love that I can get everything ready in the morning or afternoon and by the time for dinner I just have to finish the recipe and serve it.  Crock pot and slow cooker recipes have been my lifesaver over the week.  Here are some of my family’s favorite slow cooker meals.

Squash Lasagna

My kids favorite, Extremely Easy Cheesy Mac n’ Cheese

And my husband’s favorite, BBQ Tofu.  I serve it with French bread and usually a veggie side for a wonderful easy meal.

Go green and stay keen,

Julie

It is about that time when we are going to pick right back up into our busy schedules with the kids back in school, a busy season in the restaurant and my husband has a few business travel trips coming up.

There is nothing worse than having boring and repetitive meals.  Being busy is nothing new to our family’s life so I have figured out how to make meals that only take a few minutes to prepare.

My answer to busy schedules, cooking ahead of time and freezing.

Cooking up a big batch of something and freezing the leftovers make great weeknight meals.  There are so many things that freeze well and can even save a few dollars when you double or triple the batch.  Not to mention, freezing perishable items means you waste less!

Freezer Friendly Meals

Today I made two batches of soup for this week and an easy breakfast, it is going to be a busy week for sure!  Here are some great recipes that freeze well and work great as weekday meals!

Chickpea and Coconut Tomato Soup

Ingredients-
• 1, 400g can of chickpeas
• 1 can of tomatoes
• 250ml coconut milk
• 1 red chili, chopped
• 1 small piece of ginger, grated
• 1 shallot, chopped
• 3-4 cloves of garlic, finely chopped
• Zest from 1 lemon
• 1 tsp. turmeric
• 1 tsp. cumin
• 3-4 cardamom pods
• 2 tbsp. olive oil
• Salt and pepper to taste
• Parsley to garnish if desired

Instructions-
• In a large pan heat the olive oil, onion, garlic, ginger, and salt and pepper.  When the onion is beginning to brown add the chili and sauté for a couple minutes.  Add the rest of the spices and zest and stir together thoroughly.
• Add the tomatoes, cook for about 3-4 minutes then add the coconut milk and continue cooking for 5 minutes.  Finally, add the chickpeas and cook for about 3 minutes.  Divide and store in freezer containers and either freeze or enjoy right away or both!

Cheese and Veggie Egg Muffins

Ingredients-
• About 1 ½ cup shredded carrots
• ½ cup diced orange bell peppers
• ½ cup frozen peas
• ½ cup frozen corn
• 8 large eggs
• About 12 tbsp. shredded cheese of your choice
• Salt and pepper to taste

Instructions-
• Preheat the oven to 375 degrees Fahrenheit
• Spray cooking spray on a non-stick 12 cup muffin pan making sure it is all thoroughly covered.
• In a large bowl mix the carrots, peppers, peas, and corn.  Divide the mixture in the muffin pan filling them up about 2/3 of the way full.
• In another bowl crack the eggs and whisk them adding salt and pepper to taste.  Divide the egg mixture in the muffin pan as well.  Top each muffin section with a generous amount of cheese.
• Bake for about 18-20 minutes and let cool before removing.  Divide and eat or freeze and save for a delicious and healthy breakfast.

Do you freeze meals to have during a busy week? I would love to know what you freeze, I am always looking for new recipes to try with my family!

Go Green and Stay Keen,

Julie

Julie

A couple years ago my husband and I met a couple staying at a bed and breakfast near our home.  My husband and I were having coffee and they asked to join us.  Our simple cup of coffee turned into a day of adventure.  They were from the Caribbean and in California for a vacation.  It was so fun getting to know them and doing things we do all the time with a set of fresh eyes.

After meeting, we kept in contact through Facebook in case we were ever in the same area again.  They came back to California this past week for a business conference and we opened up our home to them.  It was great seeing them again, and as a thank you they cooked us their favorite dinner.

Caribbean food is so delicious.  After dinner I begged to get the recipe, it was so good.  They were kind enough to share their favorite recipes with us so we will be able to transform our meals into a paradise.

Here are two of the Caribbean recipes they shared, and I promise they are to die for.


Creole Rice Pilaf

Ingredients-

• 1 ½ tsp. olive oil
• ¼ tsp. crushed red pepper
• 1/3 cup minced shallots
• ½ cup sliced scallions
• 1 stalk celery, chopped
• 1 ¼ cup diced plum tomatoes
• 1 ½ cup short-grain brown rice
• 3 ½ cup vegetable broth, boiling
• ½ cup chopped fresh coriander
• 1 tsp. dried thyme
• 2 tsp. Bragg liquid Aminos

Instructions-

• Heat oil and crushed red pepper in a saucepan on medium heat for 1 minute.  Add the shallots, scallions, and celery and cook for about 3 minutes until adding the mushrooms and tomatoes, and cook 2 minutes before adding rice.  The entire mixture for 2 minutes while stirring.

• Add the boiling broth, coriander and thyme into the saucepan and bring to boil.  Reduce the heat to low, cover and cook for about 45 minutes until the liquid is absorbed.  Stir in the liquid aminos and enjoy!

Caribbean Style Sofrito- this makes 6 servings, they like to feed a crowd! :D



Ingredients-

• 1 green bell pepper, cut into ¼ inch cubes
• 1 red bell pepper, cut into ¼ inch cubes
• ½ orange bell pepper, cut into ¼ inch cubes
• ½ yellow bell pepper, cut into ¼ inch cubes
• 5 tomatoes, cored and chopped
• ½ bunch of green onions, chopped
• ¾ bunch of fresh cilantro, chopped
• 3 fresh tomatillos, husks removed
• ½ cup chopped garlic

Instructions-
• Put the green, red, orange, and yellow peppers, tomatoes, green onions, cilantro, tomatillos, and garlic into a food processor or blender and pulse or blend to make the your desired consistency, either chunky or smooth. Season lightly with salt.

• Enjoy!
Hope these recipes can transport you to a Caribbean escape in your kitchen!

Go green and stay keen,

Julie

I have been slacking about posting my Kids Cook Monday Meals.



We have been keeping up with it and participating since my first post.  My mind just goes to other topics when I sit down to write.  I have had way too many other good topics to share with you guys :)

Good news is I remembered tonight! My kids and husband helped cook dinner tonight! It was so wonderful.

We made Confetti Stuffed Bell Peppers and Chilled Chocolate and Peanut Butter Cookies for desert.

We had so much fun cooking and our meal tasted delicious.  I think we spent the entire time cooking, laughing at Liam, he had a comment for everything; silly kid!

Here are the recipes that we used!

We actually found the Confetti Stuffed Bell Pepper recipe at the Kids Cook Monday website.

Confetti Stuffed Bell Peppers

Ingredients-

• 4 large bell peppers, cut in half lengthwise and seeded
• 1 bag (12 oz.) frozen mixed vegetables, cooked according to the package directions
• 1 bag (10 oz.) whole grain brown rice, cooked according to package directions
• 1 cup shredded mozzarella cheese
• ½ cup parmesan cheese
• 1 can tomato sauce
• 1/8 tsp. black pepper

Instructions-

• Preheat oven to 350 degrees F
• Lightly grease a 9x13-inch shallow baking dish with nonstick cooking spray
• Combine mixed vegetables, brown rice, ½ cup mozzarella cheese, ¼ cup parmesan cheese, tomato sauce and black pepper in a large bowl.
• Arrange peppers in prepared pan and spoon mixture into peppers.
• Pour ¼ cup water into pan around the peppers. Cover with aluminum foil and bake for 30 minutes, until peppers are tender.
• Remove foil and evenly sprinkle peppers with remaining cheeses.  Bake uncovered 5 minutes or until cheese is melted.
• Enjoy!

For dessert we made no-bake, Chilled Chocolate-Peanut Butter Cookies

Ingredients-

• 2/3 cup sweetened flaked coconut
• ¼ cup honey
• ¼ cup light corn syrup
• 1/3 cup creamy peanut butter
• ¼ cup chocolate chips
• 2 tbsp. unsweetened cocoa
• 3 cups corn flakes, lightly crushed

Instructions-

• Line a large baking sheet with parchment paper.
• On a small skillet add cocoanut and toast for about 3 minutes then let cool.
• In a medium sauce pan combine honey, corn syrup, and peanut butter on medium heat.  Keep stirring until mixture begins to bubble.  Remove from heat and stir in chocolate chips and cocoa.  Stir the mixture until the chocolate chips have melted and then add the cereal and toasted coconut and stir until coated.
• Spoon balls of mixture on to parchment paper and refrigerate until hardened, about 15 minutes.
• Enjoy!



It ended up being a fantastic kid’s cook Monday!  We were so full after our meal we went on a walk around the neighborhood to digest it all.  The meal and the walk put the kids right to bed.  When we got back they sat on the couch for 15 minutes and went straight to bed.  Great end to a great evening.
Go Green and Staying Keen,

Julie

With summer vacation in sight and countless activities to drive the kids around to, it seems that the kids are even hungrier when they get home from school.  The moment Hannah and Liam run through the door, they head straight to the kitchen for a snack.  I always try to have something healthy and filling enough to bridge the gap until dinner.

Finding after school snacks that are “Hannah and Liam approved” can be a little difficult though.  I try mixing it up each day from snacks that sweet and ones that are savory.  I know how important it is to refuel my kid’s minds after a long day at school; so I have to make a list of a few after school snacks that are always welcomed. 

Fruit Salsa and Cinnamon Chips (this recipe makes plenty for leftovers :))

 
Ingredients-
•    2 kiwis- peeled and diced
•    2 golden delicious apples- peeled, cored and diced
•    8 ounces raspberries
•    1 pound strawberries
•    2 tbsp. white sugar
•    1 tbsp. brown sugar
•    3 tbsp. fruit preserves- any flavor
•    10 flour tortillas
•    Butter cooking spray
•    2 tbsp. cinnamon sugar

Instructions-
•    In a large bowl mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves.  Cover and chill in refrigerator for at least 15 minutes.
•    Preheat oven to 350 degrees F
•    Coat one side of each tortilla with butter cooking spray.  Cut into wedges and spread on a baking sheet.  Sprinkle cinnamon sugar on the wedges and spray again with cooking spray.  Bake for 8-10 minutes and allow to cool. 
•    Use tortilla wedges to dip into fruit salsa and enjoy!


Stuffed Celery-




Ingredients-
•    1 bunch of celery
•    1 (8 ounce) package cream cheese
•    ¼ cup chopped walnuts
•    20 small green olives (chopped)
•    2 tablespoons of sour cream

Instructions-
•    Cut the washed celery stalk into bite sized pieces.
•    Mix the cream cheese, sour cream, walnuts, and chopped olives together.  Spread the filling on to the celery pieces. (If you don’t want to use celery, the kids also like to put it on crackers)
•    Enjoy!

Pizza Pockets-





Ingredients-
•    1 (8 ounce) package refrigerated crescent rolls
•    4 cups shredded mozzarella cheese
•    ½ cup parmesan cheese
•    Other toppings your kids like, mushrooms, olives, ect.

Instructions-
•    Preheat oven to 375 degrees F
•    Unroll crescents and top each piece of dough with shredded cheese and the toppings you like, and sprinkle a little more cheese on.  Roll into a crescent shaped.
•    Place pizza pockets on a baking sheet and bake for 12-15 minutes until golden brown.  Remove from oven and sprinkle with Parmesan cheese and enjoy!

For those hot summery days, Watermelon Strawberry Pops-



Ingredients-
•    1lbs. seedless watermelon
•    ¼ lbs. halved hulled strawberries
•    ¼ cup sugar
•    1 ½  tbsp. fresh lime juice

Instructions-
•    Puree watermelon and strawberries in a blender and place in a large bowl.  Add sugar and lime juice and stir until the sugar is dissolved
•    Pour mixture into 5 3ounce ice pop molds and add sticks.  Freeze pops until solid and Enjoy!

A healthy and filling after school snack holds my kids off until dinner and automatically puts them in a good mood when they come home. :) I love finding new ideas for snacking that the kids love.  Happy snacking!

Go Green and Stay Keen,

Julie

There is just something about a good soup that warms your body.  I consider myself somewhat of a soup-a-holic, if I had to survive off of one food it would be soup.  There are so many possibilities when cooking it, it can be savory, spicy, light, cold, warm, and the list goes on.  I decided to make my favorite Chunky Pepper Potato soup for dinner tonight so I am going to share a few of my favorite vegetarian soup recipes.

Chunky Pepper Potato Soup

Ingredients-

• ½ cup chopped onion
• 4 medium potatoes, cubed
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 medium sweet yellow pepper chopped
• 2 cups vegetable broth
• 3 cups almond milk
• ¼ cup cornstarch
• 1 tsp. salt
• ¼ tsp. pepper
• 1/8 tsp. cayenne pepper

Instructions-

• In a sauce pan cook onion until it is tender and stir in potatoes, peppers, and broth and bring to a boil.  Reduce heat and let simmer for 10-15 minutes.
• Stir in milk and cornstarch and stir until smooth.  Bring to boil and stir for 2 minutes until thickened.  Add the salt, pepper, and cayenne.
• Enjoy!



Vegetarian Tortilla Soup

Ingredients-

• 2 tbsp. vegetable oil
• 1 (1 lbs.) package of frozen pepper and onion stir fry mix
• 2 cloves garlic, minced
• 3 tbsp. ground cumin
• 1 (28oz.) can crushed tomatoes
• 3 (4 oz.) cans chopped green Chile peppers, drained
• 4 (14 oz.) cans vegetable broth
• 1 (11 oz.) can whole kernel corn
• 12 oz. tortilla chips
• 1 cup shredded cheese
• 1 avocado, diced
• Salt and pepper to taste

Instructions-

• In a large pot over medium heat, heat the oil and stir in the pepper and onion stir fry mix, garlic, and cumin.  Cook for 5 minutes until vegetables are tender.  Mix in the tomatoes and Chile peppers then pour in broth and season with salt and pepper
• Bring to boil then reduce heat to low and simmer for 30 minutes.
• Add corn into the soup and continue cooking for about 5 minutes.  Serve with tortilla chips and top with cheese and avocado.
• Enjoy!



Cool Fresh Tomato and Avocado Soup- so yummy can you can get almost all the ingredients at the farmers market! :)

Ingredients-

• 4 large tomatoes, chopped
• 2 avocados, diced
• ¼ cup red onion, chopped
• ¼ cup cucumber, chopped
• ¼ cup red bell pepper, chopped
• 1 clove garlic, chopped
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. red wine vinegar
• ¾ tsp. salt
• ½ tsp. cumin
• 1/8 tsp. cayenne pepper
• Handful of sliced romaine lettuce

Instructions-

• Combine all the ingredients together, except the avocado, in a large bowl.  Lightly mash with a potato masher and stir in 1 cup of water.
• Cover and let chill for at least an hour and then stir in the avocado and romaine lettuce.
• Enjoy!


I hope these yummy soup recipes ignite the “soup-a-holic” in you!  I know we are going to be eating good at home tonight.

Go Green and Stay Keen,

Julie

I believe that breakfast is the most important meal of the day.  It fuels the body for the day and kick starts your metabolism.  I make sure that I have a hearty breakfast to sustain my body throughout the morning until lunch.  My good friend recently asked for my Citrus Granola recipe so instead of just sharing it with her, I decided to share that recipe and a few more of my favorite vegetarian breakfast recipes.

Hope you enjoy them!

Citrus Granola Parfait

Ingredients-
• 1 lemon, peal shredded for zest
• 1 lime, peal shredded for zest
• 1 orange, peal shredded for zest
• 3 tbsp. grape seed oil
• 4 tbsp. orange juice
• 4 tbsp. lemon juice
• 2 tbsp. lime juice
• 3 tbsp. maple syrup
• 1 tsp. vanilla extract
• 2 cup rolled oats
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ¼ cup almonds, chopped
• ¼ cup dried coconut
• 1/8 cup flax seed
• ¼ cup chopped dried apricots
• ¼ cup dried cranberries
• Vanilla Yogurt

Directions-
• Preheat oven to 300 degrees F.
• Combine all the ingredients except the yogurt into a large bowl and stir until combined
• Spread the mixture on a pan or cookie sheet, bake for 15 minutes, stir, and bake for another 15 minutes.
• Remove from oven and allow the granola to cool to room temperature and serve with yogurt.  Enjoy!

Blueberry Oatmeal Waffles

Ingredients-
• 1 Cup white whole wheat flour
• 1 tbsp. baking powder
• ½ tsp. salt
• ¼ tsp. ground allspice
• 1 cup quick oats
• 1/3 cup unsweetened applesauce
• 1 ½ cups unsweetened almond milk
• 3 tbsp. pure maple syrup
• 2 tbsp. canola oil
• 1 tsp. pure vanilla extract
• 1 ½ cups frozen blueberries

Directions-
• Mix the flour, baking powder, salt, allspice, and oats in a large mixing bowl.
• Add applesauce, milk, maple syrup, oil, and vanilla into mixing bowl, stir until combined and let rest for 5 minutes.
• Fold in the blueberries and cook in waffle iron for directed iron time. Enjoy!

Apple Pie Oatmeal

Ingredients-
• 1/3 cup regular oats
• 1 tbsp. chia seeds
• 1 tsp. ground cinnamon
• ¼ tsp. ground ginger
• 1 ¼ cups Almond Milk
• 1 Granny Smith Apple, peeled and cut into 1 inch pieces
• 1 tbsp. pure maple syrup
• ½ cup unsweetened apple sauce
• ½ tsp. pure vanilla extract
• 2 tbsp. chopped walnuts for sprinkling on top
Directions-
• In a medium pot on medium heat, add the oats, apple, chia seeds, applesauce, almond milk, maple syrup, cinnamon, ginger and whisk well and heat for about 8 minutes stirring frequently.
• When the mixture has thickened and the liquid is absorbed stir in vanilla extract and pour into dish and sprinkle with walnuts, cinnamon and maple syrup is desired.  Enjoy!

For those days when you are running late and need something quick:

Easy Apple Yogurt Salad

Ingredients-
• 4 green apples, cored and chopped
• ¼ cup toasted almonds
• ¼ cup dried cranberries
• ¼ cup chopped dried cherries
• 1 8 ounce container of vanilla yogurt
Directions-
• In a medium bowl mix all the ingredients together until everything is evenly coated with yogurt.  Enjoy!


Easy Warm Cinnamon Apple and Banana 

Ingredients-
• 1 Banana- sliced into small pieces
• 1 Apple- sliced into small pieces
• 1 tbsp. cinnamon
Directions-
• Place banana, apple, and cinnamon into medium bowl or pot, mix until cinnamon is dispersed on banana and apple.
• Warm mixture in microwave or stove top until banana and apple are warm and soft.  Let cool, and enjoy!
Disclaimer: It tastes so much better than it looks! :)

With these yummy recipes, you shouldn’t be hungry in the mornings anymore.  Breakfast is the most important meal of the day…at least it is to me! :)

Go Green and Stay Keen,

Julie

When looking for new recipes or more information on a topic I often turn to fellow bloggers.  By reading a blog about a product or a recipe I know that it is a personal opinion and am able to connect with it on a deeper level.  There are so many blogs out there with great content for vegetarians.  Here are my twelve favorite vegetarian and vegan blogs.

1. Naturally Ella is my go to blog for seasonal recipes.  She has some of the most delicious recipes I have made.

2. My New Roots is written by a holistic nutritionist and vegetarian chef Sarah Britton.  There are wonderful recipes with ample information on nutrition.


3. Oh My Veggies is a blog from Kiersten who has been a vegetarian since she was twelve.  She has good recipes as well and reviews recipes she tries from other blogs.


4. Cookie and Kate has quite the archive of fresh vegetarian recipes and treats like margaritas, cakes, and popsicles.  She also talks about her canine companion, Cookie, who catches her crumbs.


5. Vegan Yum Yum shares vegan recipes that appeal to vegans, vegetarians, and carnivores alike.  She uses beautiful photography and has a great section called “how to” with great articles like “How to cut a pepper” and “How to peel mushrooms.”


6. 101 Cookbooks has every recipe you could possibly be looking for.  It is very useful because the recipes are categorized by season, recipe type, or ingredients.


7. The Veg Space has great recipes as well as a great writer, Kate Ford, who has been vegetarian for over 20 years.  She also reviews books and other products.


8. Green Kitchen Stories updates their blog very frequently with “must try” recipes.  They focus on cooking healthy, simple food with natural ingredients, whole grains, good fats, fruits and vegetables.


9. Happyolks is a great blog for recipe inspiration and for a good read.  Besides recipes and good writing this couple writes about finding a place in the world to feel truly like yourself.  It is a good inspirational blog.

10. VegKitchen is primarily a recipe site but it also features articles about what is good to eat and how to prepare and eat it.


11. VegNews is a great blog with product reviews, news, inspiration, and everything that has to do with living a vegetarian lifestyle.

12. Soul Veggie has a ton of information why having a vegetarian lifestyle is the healthiest option.  They also showcase news, recipes, and much more.

I hope you find these blogs as interesting as I do.  If you have other blogs that you love, I would love to check them out!  I have learned that blogging is such a great way to spread information and share feelings.  Go bloggers!

Go Green and Stay Keen,

Julie