Happy Valentine’s Day cyber world!  Today is such a wonderful day, you can’t go anywhere without feeling the love in the air.  I love Valentine’s Day because it celebrates one of the greatest gifts of life, love.  I love my husband, but instead of sneaking off today and doing our own thing we decided to have a family Valentine’s Days.  Our kids have allowed us to grow and fall in love even more and I fall deeper in love with my husband and my children every day. 



This morning my husband and I woke up early and made heart shaped pancakes with pink and red M&M’s in them for Hannah and Liam.  We surprised them with their first breakfast in bed.  They thought it was so great they didn’t have to get dressed to have breakfast. :)  It was fun being sly with my husband to surprise the kids.  I don’t know why we didn’t think about doing stuff like this before.




After breakfast and the kiddo’s finally got out of bed and got dressed we went to the park to play a game of Frisbee and have a picnic lunch.  It was fun getting out and being active on such a beautiful day.  We may have ruined a few couples romantic park setting by running around and whipping the Frisbee around, but we sure had a fabulous time.

A few hours later and we were exhausted and ready for our picnic.  Liam and Hannah thought it was funny that we were one of the only families in the park and the rest were couples.  They picked out a spot in the middle of the big clearing where there weren’t that many couples.  We sat there for almost two hours laughing, making duck faces, and rolling down the hill.  I don’t know what got into the kids and my husband they were so silly. 

We made it back to the house late in the afternoon and the kids, including my husband, fell asleep on the couches watching a movie while I made dinner.  I made some spaghetti with garlic bread and a delicious Valentine’s Day cake for desert.  By the time I was done cooking all my children woke up, set the table, and we had a fabulous dinner.


We concluded our family Valentine’s Day with a competitive game of sorry and apples to apples.  Today has easily been one of the best Valentine’s Day I have ever had.  Spending time with my three loves was so special and it definitely was a laugh filled day.  I am so blessed to have such a wonderful family!

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

With every New Year, it is important to grow and stay up to date and appealing to our customers.  At our monthly meeting this morning my good friend, the owner, announced we will be adding a few new main courses to the menu and will be introducing a new weekly special.  I am excited to see how our customers like the new changes and how can reach a larger audience.

Since I started managing the restaurant, we have continued to grow and become more and more popular; not only in the vegetarian community but also to non-vegetarians.

A few months ago we created a sampler plate special that allows customers to try a variety of dishes to see what they like and what they want a full portion size of.  Our wonderful chef came up with this idea, and it has been a hit amongst new customers.

The new weekly special is going to be a great way to showcase our main courses.  The special will allow the patron to get a glass of wine or drink, a side and the main course for one flat rate.  I think it is a great idea that will definitely be popular among our regular customers and hopefully bring in some new ones.


The owner of the restaurant is brilliant and has brought such a wonderful restaurant to our community.  We are constantly changing and modifying our menu to better fit our customers and the community.  I am so happy I am part of such a positive work environment and can’t wait to see how the new changes will benefit the restaurant. 

Go Green and Stay Keen,
Julie

Time really does fly when you are having fun.  I can’t believe that it is New Year’s Eve already! 2015 has been such a fun year for our family, full of new experiences and growth.  To end such a wonderful year, Hannah and Liam are having a New Year’s Eve slumber party at our house.  To conclude such a wonderful year, we decided that the kids deserved a little party.  :D

My little party planner, Hannah came up with the great idea to host a New Year’s Eve party.  At first my husband I am were a little hesitant but after a little discussion we decided that it had been such a wonderful year the kids deserved to have a party; only if they agreed to clean up, which they did. :) 

Liam didn’t care about the décor or the themes, he was just excited to have friends over and be able to stay up until midnight playing video games.  Hannah on the other hand had an entire party itinerary up her sleeve.  She wanted to have a black and white themed party and all her friends would dress up in black and white with one bright color. 

Hannah always comes up with cute ideas; I don’t know where she gets them from.  This afternoon Hannah and I made little snacks and decorated the house for her themed party.  It ended up turning out really great.  She made a black and white clock cake and cupcakes, marshmallows dipped in dark chocolate, and Oreo milkshakes. 
  

She also found some black and white party ideas on Pinterest; she is really starting to take after her mother.  Earlier this week I took her to our local party store and gave her a little budget to buy some decorations.  It is amazing what good ideas she came up with.
 
We finished baking and decorating the house earlier this afternoon, and it looks incredible.  You would have never guessed an eight year old girl came up with this idea and decorated the house so nicely.  Our house looks like a New Year’s wonderland.  :)


Both Hannah and Liam are taking a “powernap” to make sure they can stay up all night.  I am excited to have a house full of kids tonight, I love seeing both Liam’s friends and Hannah’s friends interact.  The little bit of an age difference makes it so fun for them.

On that note, I should start preparing dinner before all the kiddo’s come over. 

Happy New Year!

Go Green and Stay Keen,

Julie

With thanksgiving right around the corner we have spiced up our menu at the restaurant.  We have created a little “holiday section”. We finalized the dishes and desserts last week and have had tremendous feedback this week. 

My favorite part of the menu to decide on was the dessert menu.  Who doesn’t love dessert?  We had quite a few different options and I couldn’t be happier with the ones we chose.  Although the desserts we are serving now are phenomenal, the other ones we came up with and tried were fabulous too.  I have made two of them at home already. 

Here are our vegetarian (mostly vegan) desserts we did not chose to serve.

Chocolate Pumpkin Pie
Ingredients-
•    ½ lbs. firm tofu, pressed
•    1, 15 oz. can of pumpkin puree
•    ½ cup sugar
•    ¼ cup maple syrup
•    1 tsp. vanilla
•    ½ tsp. nutmeg
•    ½ tsp. cinnamon
•    ½ tsp. ground cloves
•    2 tbsp. soy milk
•    1 pre-made pie crust




Instructions-
•    Preheat the oven to 400 degree F.
•    Put all the ingredients into a food processor or blender, obviously not the pie crust , and pulse until creamy and pour into pie crust.
•    Bake for 30-35 minutes and enjoy the wonderful combination of pumpkin and chocolate.

Spiced Pumpkin Cheesecake
 
Ingredients-
Crust-
•    2 ¼ cups graham cracker crumbs
•    2/3 cup butter, softened
•    1/3 cup sugar

Filling-
•    5 packages, 8oz. cream cheese, softened
•    ½ cup light brown sugar, packed
•    ¾ cup granulated sugar
•    3 tbsp. flour
•    1 tsp. slat
•    1 ½ tsp. vanilla extract
•    ½ tsp. ground all spice
•    ½ tsp. ground cinnamon
•    ¾ tsp. ground ginger
•    6 eggs
•    1 can (16 oz.) pumpkin puree
•    2/3 cup evaporated milk


Instructions-
•    Preheat oven to 350 degree F
•    In a medium bowl combine all the ingredients for the crust and stir with a fork until mixed.  Press the mixture to the bottom and sides of a 10x13 inch pan.
•    In an electric mixer mixing bowl beat the cream cheese at low speed until smooth.  Add the remaining ingredients and beat until blended. Increase the speed to medium and beat for 5 minutes. 
•    Pour the batter into the crusted pan and bake for 1 hour then turn off oven and let sit for 30 minutes.  Let the pan cool and refrigerate. 
•    Enjoy!

Cranberry Sorbet
 
Ingredients-
•    2 cups cranberries, either fresh or frozen rinsed and stems removed
•    1 ½ cup sugar
•    1 ½ cup water
•    ½ cup orange juice
•    ¼ cup lemon juice
•    2 tbsp. Grand Marnier or another orange liqueur


Instructions-
•    Make a syrup by adding sugar and water to a pot and bring to boil.  When the sugar has dissolved add the cranberries and orange juice.  Continue boiling until the cranberries burst. 
•    Let the mixture cool and then blend or puree until smooth.  Strain the mixture into a bowl and stir in the lemon juice and orange liqueur.  Freeze the mixture and enjoy!

I hope you enjoy your delicious vegetarian thanksgiving desserts!

Go green and stay keen,

Julie

I believe that foods can have a healing power on the body.  Becoming vegetarian has made me look at food differently and has changed my body for the better.  Instead of turning to medicine for minor aliments like muscle pain, headaches, sore throats or colds, I try finding a food or herb alternative to make the pain diminish.

Whether you are fighting stress, fatigue, or trying to boost your immune system I believe that a lifestyle change and healthy eating can help immensely.  Eating fresh fruits and vegetables help the body perform to the fullest potential and stay healthy.

Here are some of the foods that can help fight minor ailments-

•    Bananas are good for fighting stress and anxiety.  They provide a little bit of a sugar boost and have 30% of your day’s vitamin B6 that helps your brain produce mellowing serotonin to help calming down.


•    Raisins help maintain cardiovascular health and bringing down blood pressure.  They contain fiber and potassium that are both good for the Dietary Approaches to Stop Hypertension (DASH) diet.

•    Kidney stones are something no one wants to deal with.  Apricots help prevent then because of the fiber, low sodium, and potassium help keep minerals from accumulating in the urine and from forming calcium stones. 

•    Ginger tea can help cure nausea from motion sickness.  The oils and compounds in ginger help to get rid of nausea without the side effects of other prescription drugs.

•    It is a little strange but I swear by buckwheat honey as a cure to coughing.  2 teaspoons of the thick, dark brown honey and your coughing will stop.  I find it so much more effective than cough syrup.  And the honey has antioxidants and other properties that can soothe the throat.


•    Chamomile tea can make heartburn disappear.  Although it may take a few cups of tea to fully ease the digestive culprit, who doesn’t like sipping tea all day?

•    Headache? Cure that with some potatoes!  The carbs in potatoes can ease tension headaches by raising serotonin levels and nixing that pesky thing.

There are many other foods that help diminish or prevent ailments from happening.  These are just some of the foods I eat frequently with more than just a nutritional value.  Foods can not only change your body, but can also help your mind fight off negativity.


Go green and stay keen,

Julie

 

Julie