Friday, November 14, 2014

Red Pepper Soup and Black Bean "Meat" balls

I've been waiting all week to try this recipe. My kids were such great helpers making the meatballs. Nicholas loved mashing the beans and Brooklyn was my little meatball helper. She loves trying to roll into meatballs.

I was a little nervous about making this because I've personally never even tried red pepper soup so I wasn't sure what to expect.

I've also tried several meatless meatballs and patties and only a handful of them were amazing, but these are my new favorite. I think next time I'm going to sauté the shallots before putting them into the mixture, or maybe even some caramelized onions! 

I was surprised my kids ate the soup, but theirs had shredded cheese on theirs! Mine was healthier and rather than sour cream, I put a little fagé yogurt in. This was so yummy! It's definitely a must try!
    For the soup:
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 3 cloves garlic
  • 2 tablespoons white wine
  • 1 16-ounce jar roasted red peppers, undrained
  • 2 1/2 cups homemade chicken or vegetable broth
  • 2 sprigs of thyme (or about a tablespoon dried)
  • 1/4 teaspoon pepper
  • dash sriracha or your favorite hot sauce
  • For the "meat"balls:
  • 2 15-ounce cans black beans, rinsed and drained
  • 2 tablespoons fresh basil, chopped
  • 3 oil-packed sun-dried tomatoes, chopped
  • 1/4 cup panko bread crumbs
  • 1 egg
  • 2 teaspoons paprika
  • 2 shallots, minced
  • 1/2 teaspoon salt
  • pepper to taste
  • Cooking spray
  • sour cream or Greek yogurt, to garnish


  1. In a wide-bottom pot, heat the olive oil over medium heat. Add the sliced onions when it is nice and hot. Cook until they are starting to get soft, about 5 minutes.
  2. Crush the 3 cloves of garlic with the side of a knife. Add them whole to the onions and continue to cook until the onions and garlic are starting to brown, about another 5 minutes.
  3. Add the 2 tablespoons of white wine (I used cooking wine) and cook until the liquid has mostly evaporated. It shouldn't take long, about a minute or so.
  4. Add the entire jar of roasted red peppers, liquid and all. Don't worry about chopping them.
  5. Add 2 1/2 cups of chicken broth and 2 sprigs of thyme, and bring the mixture to a boil. Reduce to a simmer and let cook for about 20 minutes.
  6. Remove the soup from the heat and discard the thyme stems. Use an immersion blender to puree the soup very well.
  7. If you don't have an immersion blender, let cool slightly then transfer the soup to a blender. Put the lid on, but leave the top spout open so that steam can escape. Hold a towel over the top with your hand and blend until smooth.Transfer the soup back to the pot and heat it up again.
  8. Season with pepper and Add a dash of hot sauce if you want (taste it first).
  9. Meanwhile, in a large bowl combine the drained black beans, basil, sun-dried tomatoes, panko bread crumbs, egg, paprika, shallot and pepper. Use a potato masher to combine the mixture and smoosh the beans.
  10. Form the bean mixture into 25-30 "meatballs." In a large saucepan over medium high heat, spray with cooking spray. Add the "meatballs" when it is hot, cooking in batches if necessary. Cook for a minute or two, until browned, then gently turn them with a spatula. Continue cooking and turning until all sides are browned. Repeat with the remaining "meatballs."
  11. Ladle the soup into 4 bowls and top with meatballs. Garnish with fresh basil, thyme, sour cream, or Greek yogurt. This would probably taste amazing with some fresh grated Parmesan.

Thursday, November 13, 2014

Cilantro Lime Shrimp and Roasted Poblano Sauce

For those of you who know me well, know that I LOVE LOVE LOVE Seafood! Whenever I find new recipe, I always want to try it.

This recipe was AMAZING!!!! I decided to just eat over brown rice with a side of broccoli, but I bet it would be amazing on  flour tortillas with a fresh cabbage slaw! 

  • 2 pounds shrimp, peeled and de-veined
  • juice of 2 limes (about 4 tablespoons)
  • 2 teaspoons garlic, minced
  • ⅓ cup cilantro leaves, finely shopped
  •  ½ teaspoon chili powder
  • ½ teaspoon cumin

poblano sauce
  • 3 poblanos
  • ½ cup cilantro leaves, roughly chopped
  • 2 teaspoons garlic, minced
  • ½ teaspoon salt
  • juice of ½ of 1 lime (about 1 tablespoon)
  • 4 tablespoons greek yogurt (I used fagé)
  1. Whisk together all of the ingredients for the marinade. Pour the marinade into a large zip lock bag and add the shrimp. Seal the bag and toss to coat the shrimp. Place in the fridge and marinate for at least 15 minutes or up to overnight.
  2. After you get the shrimp in the fridge, prepare the poblanos by cooking them on the grill for about 5 minutes over high heat, turning throughout to ensure even cooking. When they are charred and blistered, remove them from the grill and run them under cold water for about 15 seconds. Pat dry with a paper towel and peel off the outer skin (this does't have to be perfect, just pull off most of the skin that comes off easily).
  3. Chop the top of the pepper off and discard the stem and remove the seeds. Dice the poblanos. Add diced poblanos and all other sauce ingredients to a blender or food processor. Pulse until smooth. Cover and chill until ready to use.
  4. When you have marinated the shrimp for as long as you can, dump out the marinade and grill them for about 3-4 minutes on each side until they turn pink and begin to char very slightly. Drizzle with poblano sauce and serve immediately. Top with additional chopped cilantro if desired.

Friday, November 7, 2014

Mushrooms with Turnip, Parsnip, and Bean Mash

I've always loved trying new mash combinations to replace mashed potatoes, so last night was a new adventure with food for me.

I first had turnips about 2 years ago when our friends Brandon & Danielle came to visit us right after I had Brooklyn.  I was completely hooked after they made us mashed turnips. They were so freaking good!!! 

I found a recipe for mashed white beans with truffle oil, so I went to safeway, but they didn't have truffle oil so I decided to try something else. I instantly remembered that love of turnips I had, so I grabbed some.... Parsnips were right next to them and they looked so good I grabbed some of those too. Some of my best recipes are the ones I throw together on a whim. 

This was a huge success. The kids loved them too!!!

  • 16oz of baby bella mushrooms, you can use whatever mix or variety you prefer, thickly sliced, cut in half, or quartered, so they are all about the same size.
  • 2 - 15oz can of cannellini beans, drained and rinsed
  • 1 leek, chopped
  • 2 garlic cloves, minced
  • 3/4 cup vegetable broth
  • 3 medium turnips, peeled and cubed
  • 2 parsnips, peeled and cubed
  • 1 tbs dried parsley
  • 1 tbs. Onion flakes
  • 1 tbs. Balsamic vinegar
  • 1 tbs minced fresh parsley
  • EVOO, extra virgin olive oil
  • Salt and pepper to taste
  1. In a large pot place turnips, parsnips, onion flakes, and parsley. Fill the pot with enough water to cover. Cook on medium high heat until tender.
  2. Meanwhile, Heat a drizzle of EVOO in a skillet over medium heat. Once oil is hot, sauté leek until translucent, about 2 minutes. Add in cannellini beans, garlic, and vegetable broth. Cover and reduce heat to low, simmer for about 10 minutes. 
  3. Prepare the mushrooms in an different skillet, over medium-high heat heat another drizzle of EVOO. When oil is hot, add mushrooms and sauté for about 5 minutes. Season with salt to taste, continue to sauté until desired tenderness, 8 more minutes give or take.
  4. When beans are done cooking, transfer them to a blender, food processor, or use an immersion blender to blend until creamy.  
  5. When the turnips and parsnips are fork tender, drain, add beans and mash as you would mashed potatoes until mashed to desired consistency.  Keep warm until mushrooms are complete.
  6. Once mushrooms have reached desired tenderness, drizzle with balsamic. Toss to coat.
  7. Spoon mash into shallow dish and top with mushrooms. Sprinkle fresh parsley on top. 
  8. Serve immediately & enjoy!

Tuesday, November 4, 2014

Veggie Quinoa Fried 'Rice"

Tonight was a fun creation for dinner. I needed to whip something together really quick to bring to Jack's moms for dinner for myself since unfortunately I was unable to indulge in her dinner due to the meat.

I am a lover of different asian foods so I love creating new dishes. This was was a success and now I have 4 days of meal prep done for the week.

  • Ingredients:
  • 1 tablespoons toasted sesame oil, divided 
  • 6 large egg whites, beaten 
  • 2 cloves garlic, minced
  • 1 small onion, diced 
  • 8 ounces shitake mushrooms, sliced 
  • 1 orange bell pepper, diced
  • 1 zucchini, chopped 
  • 2 carrots, peeled and grated 
  • 3 cups cooked quinoa 
  • 1 tablespoon grated fresh ginger 
  • 3 tablespoons liquid aminos
  • 2 green onions, sliced (optional)
  • Sriracha, for serving (optional)
  • Directions:
  • Heat 1 tablespoon sesame oil in a large skillet or wok over medium high heat. Add garlic, onions, and peppers and cook, stirring often, until onions have become translucent, about 4-5 minutes. 
  • Add mushrooms and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes. 
  • Add carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes. 
  • Next, make a well in the center of pan and add eggs. Cover pan until eggs are cooked through, stirring eggs frequently.  
  • Add ginger and aminos, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes. 
  • Serve immediately, topped with green onions and drizzled with Sriracha, if desired.
Here is the meal prepped version;

Monday, November 3, 2014

Lemon Poppyseed Muffins

I'm always trying to find healthy recipes and ways to sneak in more veggies into my kids meals. 

My daughter is like a human garbage disposal and will eat just about anything. My son on the other hand I constantly battle with him eating. 

I let the kids help with making these wonderful muffins and they both enjoyed them so much. And I know Nicholas is getting in some veggies with these! 

These are definitely a must try whether or not you're trying to sneak in some veggies to your kids meals!

1 1/2 cup white rice flour
1 1/2 cup finely ground almond
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds
zest of 1 large lemon
2 cups peeled and finely grated zucchini
3 large eggs
1/2 cup low fat buttermilk
3/4 cup sugar (I used raw sugar cane)
2 teaspoons lemon extract 

Preheat oven to 350 degrees
line muffin tray with paper liners
combine dry ingredients and set aside
combine lemon zest and zucchini
beat eggs and sugar with a handheld or standing mixer for 3 minutes until pale and creamy
add the zucchini, buttermilk, lemon zest, and lemon extract and beat again. Using a spatula, beat in the dry ingredients until they are all mixed in, working quickly
Spoon 1/4 cup of the batter into muffin cup. Bake for 25-30 minutes until toothpick comes out clean when inserted into the center of muffin.

Wednesday, October 29, 2014

Mediterrasian Quinoa

When I auditioned for Masterchef 2015 in September, I spent about a month trying to decide what to make. Originally this dish was just topped with scallions, but one day I wanted to kick it up and I just happened to have cilantro and feta in the fridge and I fell in love with this! 

This was the dish I made that got me to the second round!!! It's so easy, yummy and just the perfect amount of spice and sweetness....

1 cup quinoa
1 8oz pkg firm tofu, cubed
1 red bell pepper, chopped
1/2 cup onion, minced.
8 oz shitake mushrooms, chopped
1/2 cup brown sugar
1/4 cup soy sauce
2 Tablespoons sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
8 oz feta cheese, crumbled
1/4 cup cilantro

Cook quinoa in a pot of salted boiling water according to package instructions.

While quinoa is cooking, add heat a large skillet over medium heat and brown tofu with 1 tablespoon of sesame oil. when tofu has browned, remove from pan. Sauté peppers, onions, mushrooms and garlic with the remaining 1 tablespoon of sesame oil. Add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. 

Mix with cooked quinoa and top with feta and cilantro.

Monday, October 6, 2014

Gluten Free Mini Pot Pies

One of my hubby's favorite dishes is chicken pot pies! I wanted to try something new to make a healthier version of the pot pie.

This was a huge success. The kids loved helping with this and eating as well. It was so easy to make as well.

Since I don't eat chicken, I did a vegetarian version for myself and did mushrooms instead of chicken. I recommend doing a mixture of mushrooms. I used baby Bella and shitake mushrooms. 

These little pot pies were so good, I may need to add this to our shopping list every week!!

1 tablespoon coconut oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese 
1/2 cup Original Bisquick™ mix (I used gluten free mix)
1/2 cup milk (I used almond milk)
2 eggs

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. 

Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Here is the chicken version:

Here is the mushroom version:

Wednesday, September 17, 2014

Tofu with Mushroom Balsamic Reduction

Since my Masterchef Audition last weekend, I've been trying new things with my cooking. Tonight I was making a tri-tip for Jack and the kids, but being vegetarian, I needed to make something different for myself. I've seen recipes for just slicing tofu and seasoning with what you would season steak with, so I decided to kick it up a notch and do a balsamic reduction and top with a sautéed Brussel sprout slaw. 

This was absolutely amazing! I am definitely going to add this to my weekly menu to enjoy once a week.

Tofu Steaks:
1 lb extra firm tofu, cut into 1 1/2inch thick slices
½ cup Soy sauce
1 clove garlic, crushed
2 tbs. Worcestershire sauce
1 tsp. Garlic powder
½ tsp. Onion powder

Mushroom Balsamic Reduction:
1 large shallot, minced
12 oz crimini mushrooms, sliced
1 tbs. Coconut Oil
1/8 cup red wine
1/2 cup balsamic vinegar
2 tbs fresh honey 
Salt and pepper to taste

Brussel Sprout Slaw:
1 lb Brussel sprouts, thinly sliced
1 clove garlic, finely minced
Cooking spray
Salt as pepper to taste

In a shallow dish, or ziplock bag, combine soy sauce, garlic, Worcestershire sauce, garlic powder and onion powder. Marinate tofu for 30 minutes flipping tofu every 10 minutes.

Over medium high heat, lightly coat a large skillet with oil of choice (I like using coconut oil, about 1tbs). Cook tofu until browned on all sides, about 3-4 minutes per side. 

For the balsamic reduction, you'll use the same skillet as the tofu.

Heat oil over medium heat. Add shallots and mushrooms and sauté until tender, about 5 minutes. Add wine, honey, balsamic, salt and pepper. Cook an additional 5 minutes over medium high heat until the sauce starts to slightly thicken. Reduce heat to low and simmer until sauce has reduced in half.

While you're reduction sauce is simmering, prepare your Brussels.

In a separate skillet, heat oil over medium heat. Add Brussel sprouts and sauté 5-10 minutes until sprouts have reached your desired doneness. I prefer mine on the crunchy side. Lightly season with salt and pepper.

For assembly, the starch I used was a potato/cauliflower mash, but you can use the starch of your choice. This would probably taste amazing on a bed of quinoa or polenta.

Top your starch with 2 slices of tofu, mushroom reduction then for the final touches you add the beautiful slaw...

Wednesday, September 3, 2014

Tilapia Piccata over Zuchini Fritters

Sometimes I get craving for potatoes, but when I don't want the carbs that come along with that, I find alternatives that are just as good and healthy.

This dish was amazing and my kiddos loved it as well! 

Paleo Zucchini Fritters:
5 medium zucchini, shredded (about 4 cups)
2 teaspoons sea salt
1/4 cup coconut flour
1 egg, beaten
1 teaspoon black pepper
1/4 teaspoon cayenne pepper, optional
Coconut oil or ghee for cooking
Directions for Paleo Zucchini Fritters:
Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.

Now it’s time to squeeze all the moisture out of the zucchini (nobody likes soggy fritters). Note: if you’re really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl. Add the coconut flour, egg and pepper. Stir to combine.

Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a 1/4 cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 – 5 in a large skillet at one time.

Cook each side for 3 – 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.

Cool on a cooling rack so they don’t get soggy.

Change it Up:
Add garlic powder or onion powder to the mix.
Sprinkle with freshly chopped chives or parsley.
Serve with a homemade dipping sauce like Lemony Chive Paleo Mayo.

Tilapia Piccata Ingredients:
2 tilapia fillets (or other white fish fillets)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter or gh
1 splash dry white wine
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
2 small peperoncini peppers (sliced, optional)
1 tablespoon butter or ghee
1 tablespoon parsley (chopped)

Season the fish with salt and pepper.

Heat the oil and butter in a medium
pan over high heat.  Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.

Add the wine and deglaze the pan. Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.

For assembly place 3 fritters on plate. Top with two filled of fish, sauce and garnish with parsley.

Monday, August 25, 2014

Paleo Coconut Flour Brownies

In fall I go through a nesting period! No I'm not pregnant, but I bake like I am during this nesting time....

It hit me a little early so I decided to make a healthier version of a brownie for my kiddos today. 

Brooklyn and Nicholas of course wanted to dig into the batter before I had cooked it... These were not too shabby and the kids are in love!!!


1/2 cup coconut flour 

1/2 cup raw cacao powder 

1/2 cup raw honey 

1/3 cup coconut oil (melted) 

5 Eggs

2 tablespoons water

1/2 teaspoon vanilla extract

1/2 teaspoon baking soda


1. Combine all dry ingredients in a dish and mix well.
2. Combine all wet ingredients in separate dish, mix well.
3. Slowly add the dry ingredients to the wet ingredients, while stirring.
4. Grease a 8×8 baking pan or place parchment paper on the bottom of the dish.
5. Pour batter into baking pan and smooth out the batter with a knife.

6. Bake at 350 degrees for 30 minutes.

Thursday, August 21, 2014

French Toast Muffins

As a treat to my babies this am, I decided to make them some fun muffins for breakfast! 

These are not on my nutrition plan, but I was strong and fought the temptation of this sweet treat! The kiddos loved these! Nicholas ate 3 mini muffins!!! 

Muffins are easy and a great way to get kids to eat their breakfast because kids think they're getting cake for breakfast! 

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 tsp. nutmeg
1 tsp. vanilla extract
1/2 c. milk

1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon


Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Also? Don’t overmix the batter. Finally, don’t overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 15-20 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it’s even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins. Another option is to cut the topping ingredients in half.

Wednesday, August 20, 2014

The "get better" soup

As some of you know, I've been fighting this cold bug all week. Tonight I decided to make my family's 'get better' soup in hopes to make this nasty cold to go away. 

Being a stay-at-home mom, I cannot really afford to be sick chasing after two toddlers, so instead of letting this cold take over me, I'm kicking this cold in the butt! 

This soup will definitely make you sweat out your cold with the yumminess of roasted garlic and fresh ginger. Oh, and by the way, this is pretty much the easiest soup to cook!

12 oz can chicken broth
3 cloves garlic, minced
1 tbs. fresh grated ginger
4 oz cooked shredded chicken (I omitted chicken since I'm vegetarian)
1 bunch bean thread noodles
1 tbs. Olive oil

In a medium saucepan over medium heat, warm oil and sauté garlic until golden brown. Make sure you do not burn the garlic in this step.

Once garlic has browned, add chicken broth, chicken, and ginger. Bring to boil. Add bean thread noodles and reduce heat to low and simmer until noodles have softened and cooked through.

Serve warm and enjoy.

Sunday, August 3, 2014

Mushroom Stroganoff

I have always loved stroganoff, but never quite knew how I could make it vegan and get my protein intake as well... 

I found this recipe from Forks Over Knives and it was absolutely amazing! I had leftovers for the next three days for my meal prepped meals so I'm one happy camper! 

2 large shallots, peeled and minced
4 cloves garlic, peeled and minced
2 teaspoons minced thyme
Salt and freshly ground black pepper to taste
1 teaspoon minced rosemary
1 pound portobello mushrooms, stemmed and cut into large pieces
1 ounce porcini mushrooms, soaked in 1 cup boiling water for 30 minutes
½ cup dry white wine
1 pkg no yolk egg noodles, cooked according to package instructions
Chopped parsley

For the tofu sour cream:
1 package extra firm lite silken tofu, drained
1 tablespoon lemon juice
1 tablespoon red wine vinegar

Combine all ingredients in a blender and puree until smooth and creamy.  Chill until ready to serve.  Salt to taste.

Stroganoff Instructions:

Place the shallots in a large skillet and sauté over a medium heat for 8 minutes.

Add water 1 to 2 tablespoons at a time to keep them from sticking.

Add the garlic and thyme, and cook for another minute.

Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally.

Add the porcini mushrooms, and their soaking liquid, and the wine.

Stir, and cook over medium-low heat for 20 minutes.

When the stroganoff is finished cooking, stir in the sour cream.

Add the cooked noodles and toss well.

Serve garnished with the parsley.

Monday, June 16, 2014

Paleo Banana Bread

Throughout the year my mom use to always make banana but bread for our family. Not to mention my mom hates bananas, however somehow she managed to make "THE BEST" banana bread!!! Since the better homes recipe is not as healthy as I would like it to be, I decided to make a healthier version for my babies.

The kids absolutely love it! They think it's cake! I cannot complain if they want to eat it either because it's healthy and sugar free!!!

If my picky son will eat it, it's definitely a winner!!!

4-5 bananas, ripe and mashed
1 cup coconut flour 
6 eggs 
6 tablespoons coconut oil or coconut butter, melted
1/3 cup Greek yogurt (I used fagé)
1/4 teaspoon ground nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
dash of sea salt

Preheat the oven to 350 degrees ºF. Grease a 1 pound loaf pan.

Combine all ingredients for bread and blend until thoroughly mixed. Continue blending on medium speed for 1 minute to allow coconut flour to soak up the liquids.

Pour batter into the greased loaf pan and bake for 45-50 minutes or until a tester comes out clean. Allow bread to set and cool slightly before removing from pan. Slice and enjoy topped with a dollop of sweet & creamy maple nut butter!


Monday, June 9, 2014

Vegetarian Enchiladas

My hubby has been in heaven lately with all this Mexican food I've been cooking. Mexican food is his favorite and we've eaten it about 4 times in the last week. 

Even though I've been using vegan meat, he's been very pleased. 

I was a little nervous about these because there is no cheese in these, but they didn't even need cheese. They came out great and the entire family loved them. I topped mine with a sour cream I made with fagé yogurt and garlic powder. 

I was surprised the kids ate them, but the kids love beans so they were happy campers.

This was probably the easiest version of enchiladas I've ever made, and the healthiest....

2 8-ounce cans tomato sauce
3 cups water
4 tablespoons cornstarch
3 tablespoons chili powder
½ teaspoon onion powder
¼ teaspoon garlic powder
salt to taste

Casserole Ingredients:

1 can black beans

1 lbs meatless ground beef

2 tbs chili powder

1 tbs cumin

10 whole wheat or 16 corn tortillas

Optional Ingredients:

guacamole or sliced avocado




diced onion

Sour cream or fagé (plain Greek Yogurt)


Place all ingredients for the sauce in a saucepan. Mix with a whisk until well combined. Cook and stir over medium heat until thickened, about 5 minutes. Taste and add more chili powder and salt, if desired. Set aside.

Preheat oven to 350ºF.

To assemble casserole, place the beans in a large bowl. Add the meatless ground meat, chili powder and cumin. Mix gently until well combined. Place 1½ cups of the sauce in the bottom of a large non-stick baking dish. Take 1 tortilla at a time and spread a line of the bean mixture down the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas, placing them snugly next to each other. Pour the rest of the sauce over the rolled up tortillas, spreading it out evenly. Cover with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish. 

Bake for 35 minutes. Remove from oven and let rest for about 5 minutes before cutting. Serve with additional toppings, if desired.

Moo Shu Tofu

Growing up, I always loved Chinese food. My all time favorite dish was Moo Shu Pork and since I'm no longer eating animal meat, I wanted to try a vegetarian version of my favorite dish. It came out absolutely amazing! I will definitely be cooking this dish again.

This was fairly simple to make. The thing that took the longest was the prep work of all the yummy vegetables. If you're a Chinese food lover like I am, I definitely recommend trying this dish out.

  • 1/2 oz. dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms; I found these pretty easily at my local Asian market)
  • Tofu. Patted dry and cut into strips
  • 3 Tbsp. coconut or soy aminos
  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. Shaohsing rice wine
  • 2 Tbsp. sugar or honey
  • 1 tsp. Asian toasted sesame oil
  • 4 large egg whites, lightly beaten
  • 1 tsp. fresh ginger, minced
  • 2 cloves of garlic, minced
  • 1/4 tsp. ground white pepper
  • 4 scallions (white and green parts), thinly sliced on diagonal
  • 10 oz. Napa cabbage, shredded
  • 4 oz. fresh shiitake mushrooms, stems discarded and caps thinly sliced
  • moo shu pork wrappers (you can find these at your local Asian market)
  • Additional hoisin sauce, for serving

To Prepare the Stir-Fry
In large bowl, toss together the tofu, 2 Tbsp. aminos, 3 Tbsp. rice wine, white pepper, and cornstarch. Let marinate 30 minutes.
Meanwhile, combine dried black mushrooms and enough boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and slice mushroom caps. Set aside
In another small bowl, stir together the 3 Tbsp. soy sauce, remaining 1 Tbsp. rice wine, 2 Tbsp. hoisin sauce, and sugar. Set aside. (I whisked in a little cornstarch to this mixture because I was cooking it separately from the pork, which had cornstarch on it to thicken the sauce.)
In small sauté pan over moderate heat, heat the 1 tsp. of sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.
To Cook the Moo-Shu
In wok or heavy large sauté pan over moderately high heat, heat the peanut oil until hot but not smoking.
Add ginger, garlic, half of scallions (reserve remainder for garnish), and stir-fry until vegetables are soft. Add black mushrooms, cabbage, and shiitake mushrooms and stir-fry until vegetables are tender.  Add eggs, tofu and aminos-rice wine-hoisin sauce mixture and stir-fry until heated through, about 1 minute.
Toss in the remaining scallions at the end and transfer to a serving bowl.
Serve with the warm pancakes and additional hoisin sauce.