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

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

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

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

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

As much as I love October, November has so much to offer and so many delicious vegetables and fruits in season.  Root vegetables are some of my favorite vegetables to prepare and are in their prime.  They make for great rich and flavorful soups and stews.  I still get to use pumpkin in my recipes but I also love using other root veggies to create rich fall flavors. 

Here are some of the best fruits and vegetables that are in season…varying depending on where you are: apples, artichokes, arugula, bell peppers, cabbage, carrots, cranberries, dates, endive, garlic, kale, leeks, potatoes, pumpkin, radishes, rutabaga, squash, sweet potatoes, turnips, and watercress just to name a few.

Chili is one of my favorite fall meals and it is so easy when you make it in the slow cooker.  Here is my recipe for

Slow Cooker Chili

 Ingredients-

•    ½ tbsp. olive oil
•    1 medium yellow onion, peeled and diced
•    4 cloves garlic, minced
•    1  chipotle chili, chopped
•    2, 15 oz. cans of dark red kidney beans, rinsed and drained
•    2, 15 oz. cans tomato sauce
•    2, 14 oz. cans of diced tomatoes
•    1, 15 oz. can of light red kidney beans, rinsed and drained
•    1, 4 oz. can chopped green chilies
•    1 cup of beer
•    2 tbsp. chili powder
•    1 tbsp. ground cumin
•    1 tsp. salt
•    1 tsp. sugar
•    ½ tsp. black pepper
•    Toppings if you want, I like to use shredded cheddar cheese, sometimes tortilla strips, or sour cream

Instructions- 

•    Add all the ingredients to the slow cooker and stir to combine.  Cover and cook on low for 6-8 hours and season with salt and pepper to taste.  Serve with desired toppings and enjoy your perfect November fall chili!

I love roasting squash this time of the year.  It has such a unique taste that is prefect for fall and November!  Here is a wonderful way to roast a squash:

Spicy Roasted Herbed Squash 

Ingredients-

•    1 large acorn squash, seeded and sliced
•    3 tbsp. coconut oil, melted
•    3 tbsp. brown sugar
•    1 tsp. chili garlic sauce
•    ¼ tsp. salt
•    ¼ tsp. pepper
•    4 oz. crumbled feta
•    1 tbsp. chopped basil
•    1 tbsp. chopped cilantro
•    1 tbsp. chopped fresh oregano

Instructions-

•    Preheat the oven to 375 degrees Fahrenheit and place the sliced squash on a lined baking pan.
•    Mix the coconut oil, brown sugar, and chili garlic sauce together in a small bowl.  Pour over the squash slices and sprinkle the salt and pepper over the top.  Roast for about 20 minutes, move the slices around and roast for another 20 minutes. 
•    Remove from oven and sprinkle the feta, basil, cilantro, and oregano over the top.  If there is any extra sauce over flowed on the baking pan, put it on the squash.  Let cool a bit and serve your wonderful roasted squash.

Just in case that recipe didn’t satisfy your roasted squash fix, here is a delicious recipe for

Parmesan Roasted Squash

Ingredients-

•    2 small acorn squashes, sliced in large chucks and seeded
•    ½ cup heavy cream
•    8 sprigs of dried oregano
•    ½ cup grated Parmesan cheese
•    Extra virgin olive oil and salt and pepper to taste and drizzle

Instructions

•    Preheat the oven to 375 degrees Fahrenheit and place the sliced squash on a lined baking pan and season with salt and pepper.  Spread the heavy cream and herbs evenly on the slices.
•    Bake for about 40 minutes until the squash is tender.  Remove from the oven and top with the parmesan cheese and place back into the oven for about 10 minutes or until the cheese is melted and golden.
•    Remove from oven, drizzle with olive oil and enjoy another wonderful roasted squash!

November is such a great time to bake and make some delicious fall food.  I consider October and the beginning of November the preparation for Thanksgiving!
 
Hope you are having a great November!

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

Last night we hosted Hannah’s movie party.  We often plan a party on any date, for her group of friends and urprisingly she wasn’t as high strung as she usually is about food and décor.  She just wanted to have a few of her friends over for a sleepover and watch some new movies that just came out.  I was very surprised when she told me this, so unlike her, but easier for me.

We did decorate a little bit with big paper movie reels and old fashioned popcorn containers.  We also found some really great big bean bags and pillows that were on sale so we agreed they would be part of the decoration of ther room.  She picked out so many movies that she wanted to get for that night but we realistically narrowed it down to 3 movies. 

She didn’t want a cake for this party because it was not her birthday party but, she just wanted an assortment of ice cream and fun popcorn for when they were watching movie.  I let her go crazy in the ice cream isle at our co-op.  She picked out lots of fruity flavors and of course chocolate.  She found fun recipes for popcorn on Pinterest and we made them our own.  I had to laugh at her and her friends, they ended up putting some of the popcorn on their ice cream…crazy girls! :)

The popcorn recipes she found were actually really delicious, my husband and I were munching on them too.  Here are the three fun flavors of popcorn we made.

Cookies and Cream Popcorn 🍿

Ingredients-
•    4 ½ cups popped popcorn
•    10 Oreos, pulverized
•    12 oz. vanilla almond bark

Instructions-
•    In a microwave safe bowl melt the almond bark until smooth.  Pour over popped popcorn and immediately pour the pulverized Oreos on the mixture.  Mix with a wooden spoon so the almond bark and Oreos are distributed.  Let the bark cool and harden, enjoy!

In case the cookies and cream popcorn wasn’t enough,

S’mores Popcorn 🍿

Ingredients-
•    About 5 cups of popped popcorn
•    2 cups chocolate chip melts
•    1 package of Duncan Hines Chocolate marshmallow frosting creations mix
•    1 cup mini marshmallows
•    12 graham crackers, crushed

Instructions-
•    Combine the popcorn and marshmallows in a large bowl.  Melt the chocolate chips and mix in the frosting packet.  Drizzle over the popcorn mixture and immediately pour the graham cracker crumbs over the mixture.  Let the chocolate cool and harden, enjoy!

And to get the savory with the sweet popcorn,

Parmesan Basil Popcorn 🍿

Ingredients-
•    4 cups popped popcorn
•    2 tbsp. coconut oil
•    ¼ cup finely grated parmesan cheese
•    ¼ tsp. salt
•    4 tbsp. chopped basil

Instructions-
•    Melt the coconut oil and pour over the popcorn.  Add the cheese, salt and basil immediately and toss so it coats the popcorn.  Serve and enjoy you savory popcorn!

I was so surprised how much fun the girls had just watching movies and being girls.  The popcorn and ice cream bar turned out great.  The girls loved it and were getting really creative combining the flavors.  It was nice to see them have fun without doing something big or expensive.  Hannah had a great birthday, she said it was the best one yet.  Luckily for me, I don’t have much cleaning to do today since they were so calm.  It has been such a great weekend!

Go Green and Stay Keen,

Julie

I feel like everyone goes through phases with foods, whether it is loving it or hating it.  The good news is Liam has lost is last obsession…thank goodness, but my husband and I have been in quick the granola kick.

There is nothing wrong with a little granola obsession for a while but making sure that it is in moderation.  My husband comes up with some great ideas when it comes to mixing up flavors in food.  He wanted us to make our own granola and he came up with little variations to avoid getting bored with the same kinds of granola.  He came up with some delicious concoctions I have to share these great granola ideas with.

With fall in sight Low Fat Apple Raisin Granola


Ingredients-
• 3 cups dehydrated buckwheat chunks
• 1 cup raisins
• ½ cup pumpkin seeds
• 2 tsps. cinnamon
• 1 tsp. ginger powder
• Pinch of salt
• ¾ cup agave
• 1 apple, chopped and diced
• 1 tbsp. almond butter

Instructions-
• Preheat oven to 250 degree Fahrenheit
• In a large bowl mix the buckwheat chunks, raisins, pumpkin seeds, cinnamon, ginger powder, and salt.
• In another bowl mix the agave, apple, and almond butter together.  I have used a blender to thoroughly mix together.  Pour over the dry mixture and toss to coat and combine.
• Spread on a lined baking sheet and bake for 1 hour. Cool and store in an air tight container.  This is my favorite granola we have made :)

Vanilla Almond Goji Berry Granola

Ingredients-
• 3 cups old-fashioned oats
• 1/3 cup slivered almonds
• 1/3 cup sweetened coconut flakes
• ½ tsp. ground cinnamon
• Pinch of salt
• 1/3 cup grape-seed oil
• 1/3 cup agave
• 1 tsp. vanilla extract
• ¼ cup light brown sugar
• 1/3 cup goji berries

Instructions-
• Preheat the oven to 325 degrees Fahrenheit
• Mix the oats, almonds, coconut flakes, cinnamon and salt in a medium bowl then pour on a lined baking sheet.
• In a saucepan mix the grape-seed oil, agave, vanilla extract, and light brown sugar on low heat until a simmer then remove from the heat.  Pour over the oat mixture and toss to coat.
• Bake for 20 minutes until it is golden brown, cool and break into chunks and mix with the goji berries.  Enjoy over yogurt, milk, or even ice cream if you are feeling ambitions.

When you don’t feel like a sweet granola, my husband loves his new creation: Salty Olive Granola-


Ingredients-
• 3 cups old-fashioned oats
• 1 ½ cup pecan halves, pulverized
• 1 cup unsweetened coconut flakes
• 1 cup raw pumpkin seeds
• ½ cup pure maple syrup
• ¼ cup packed brown sugar
• ½ cup extra virgin olive oil
• 1 tsp. salt
• ½ tsp. ground cardamom
• ½ tsp. ground nutmeg
• ½ tsp. ground cinnamon
• 1 cup raisins

Instructions-
• Preheat the oven to 300 degrees Fahrenheit
• In a large mixing bowl combine the oats, pecans, coconut, and pumpkin seeds.  Add the maple syrup, sugar, olive oil, salt, cardamom, nutmeg, and cinnamon and mix until everything is coated.
• Spread the mixture on a lined baking sheet and bake for 30 minutes, stir and bake for another 15 minutes.  Let cool and add the raisins and mix together.  Enjoy your salty granola with a twist.

If you have any unique and tasty granola recipes I am sure my husband would be excited to give them a try! :)

Go Green and Stay Keen,

Julie

Cooking dinner in our house always seems to become a family event and I am not upset about it at all. :)  I believe that cooking is a great way to bond and have a little fun as a family.  Hannah loves helping and learning about recipes and cooking.  Not only is cooking a great skill for her to have but it is also really good practice for using fraction and math skills.

I usually set Hannah up to make the meals side dishes.  It allows her to prepare and execute the entire recipe… and eat her hard work.  I usually give her free range to what she thinks would work well with the dinner and give her a little guidance.  She is really becoming quite the chef.
Side dishes really can make a meal, here are a few really easy and healthy side dishes that anyone can make.

Roasted Rosemary Potatoes

Ingredients-
•    1 ½ lbs. red potatoes, cubed in 1 inch pieces
•    1 tbsp. olive oil
•    1 tbsp. chopped rosemary…(from my herb garden :D)

Instructions-
•    Preheat the oven to 400 degrees F.  Spray a baking sheet with nonstick cooking spray.
•    In a bowl mix the potatoes, olive oil, and rosemary.  Toss until the potatoes are coated and spread on the baking sheet. 
•    Roast for about 40-45 minutes until the potatoes are browning and season to taste.  Enjoy!

Perfectly Sautéed Mushrooms

Ingredients-
•    3 tbsp. olive oil
•    3 tbsp. butter
•    1 lbs. button mushrooms, sliced
•    1 clove of garlic, minced
•    1 tbsp. red cooking wine
•    1 tbsp. teriyaki sauce
•    ¼ tsp. garlic salt
•    Pepper to taste

Instructions-
•    In a large saucepan on medium heat, heat the olive oil then stir in the mushrooms, garlic, cooking wine, teriyaki, garlic salt, pepper, and better.  Stir until the mushrooms are lightly browned, then reduce the heat to low and simmer for about 5-8 minutes until the mushrooms are tender. Enjoy!

Spinach Soufflé
Ingredients-
•    1 egg
•    1/3 cup milk
•    1/3 cup grated parmesan cheese
•    1 tsp. crushed garlic
•    2, 10 oz. packages frozen chopped spinach, thawed and drained.

Instructions-
•    Preheat oven to 350 degrees F
•    Whisk together an egg, milk, cheese, garlic, salt and pepper in a medium bowl.  Fold in the spinach and pour into a small casserole dish.
•    Bake for 20 minutes and enjoy!

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

This afternoon both Hannah and Liam are a friend’s house so I am making my husband some vegetarian sushi!

We love sushi so much, it is difficult to make it while the kids are home because they think it is “weird.”  They don’t know what they are missing out on  :D

My husband is doing some yard work so I am going to surprise him with it and some soup for dinner.  I can’t wait.

Vegetarian sushi is delicious and fairly easy to make.  Here are the sushi and soup recipes that I like using when we finally get to indulge.



Ingredients-

• 2 cups short grain or medium grain rice
• ¼ cup rice vinegar
• 1 tsp. salt
• 1 package of roasted seaweed sheets
• 2 carrots, peeled and sliced into long narrow strips
• 1 cucumber, peeled and sliced into long narrow strips
• 1 avocado, removed skin and sliced into long narrow strips
• 1 block of cream cheese, sliced into long narrow strips
• Soy sauce and wasabi for dipping and garnish

Directions-

• Cook the rice as to package instructions and let cool.  Mix the rice vinegar and salt in a small bowl and pour over the cooked rice.  Use your fingers to mix the rice and mixture together.
• Place the seaweed sheet, shiny side down, on the sushi roller and spread sticky rice evenly across.  Leave a one inch tab of seaweed on one edge.  Place carrot strip, cucumber strip, cream cheese, and avocado across the rice bed.
• Dab the exposed tab of seaweed with wet fingers and use the sushi roller to roll your roll making sure you are using enough pressure to keep the rice sticky.
• Cut your roll into small pieces and Enjoy!


Ingredients-

• 4 cups water
• ½ cup chopped green onion
• ½ cup chopped green chard
• ¼ cup firm tofu, cubed
• 3-4 tbsp. white miso paste
• 1 sheet or ¼ cup nori, cut in large rectangles

Directions-

• Place water in a medium sauce pan, bring to low simmer then add nori and simmer for 5-7 minutes more.
• Place the miso paste into a small bowl, add a little hot water and whisk until smooth.  Add to the soup and stir so it doesn’t clump.
• Add the remaining ingredients to the pot and cook for another 5 minutes.  Add salt to taste if desired and enjoy.

This recipe can be used with a variety of vegetables and you can add and take away spices or sauces to create your unique roll.

It is going to be a delicious dinner!

Julie

This summer Hannah took the initiative and joined our library’s book club and fun summer classes.  She loves reading and learning and didn’t want to stop over the summer. I am lucky to have two wonderful proactive kids.

Today after I picked her up from the library she told me she is doing a project to show kids that “being a vegetarian is cool and fun.”  I couldn’t be more proud of my little girl.


Of course I helped her come up with some ideas.  She wanted to make a “fun facts” poster and bring in a vegetarian snack to share.  Her idea is that if the kids see how happy and fun she is because she eats some vegetarian meals, maybe they will want to try and have their parents try too.

Although some of the facts seem obvious, she chose them on how they will relate to other kids.

1. People become vegetarian for all different kinds of reasons.
2. There are all different kinds of vegetarians.  One might better suit you than the other.
3. Many animals are vegetarians and you are caring for animals
4. It is good for the world and nature around us.
5. There are many restaurants that offer vegetarian options.
6. Meat is expensive, having a plant based diet helps save money
7. The world is nearly ¼ vegetarians.
8. By not having meat in the freezer you have more room for ice cream.  (Hannah’s Favorite)
9. You can buy almost all your food at the farmers market
10. You learn how to cook better and more delicious food

She is making a really cute collage of her favorite fruits and veggies with the lyrics to the Meat Free Monday song too.

On Friday before she goes to the library to present her poster and song we are going to make Almost Raw Cookie Dough Balls to share with the other kids.  Here is our easy and fun recipe.

Ingredients- 
• 1 cup oats
• 1 ripe banana
• ½ cup grated dry coconut
• 3 tbsp. maple syrup or agave syrup, your choice
• 2 tbsp. coconut oil
• 1 tsp. vanilla extract
• ½ cup vegan chocolate chips

Instructions-
• Add oats into a food processor and pulse for 20 seconds to break them down a little.  Add the rest of the ingredients, except the chocolate chips, and pulse until fully combined.

• Stir in the chocolate chips and refrigerate for 10 minutes to slightly harden.  Roll dough into balls then place back in the refrigerator for 1 hour.  Enjoy the doughy goodness!



I love how Hannah always jumps to challenges and loves sharing her lifestyle with her peers.  I hope that maybe Hannah’s passion will inspire you to try a few vegetarian meals a week.

Go green and stay keen,

Julie