Tag Archives: Cooking

Leftovers Lasagna with Veggie “Pasta”

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My kids often refuse to eat leftovers so I have to get crafty. Heck, sometimes I’m not even thrilled about eating leftovers. I’ve developed a knack for turning leftovers into lasagna using a few base ingredients. I always see great responses when I post the pics on my Facebook page so I figured it’s time to write a post about it!

This post may seem complicated because I listed off all the options but it’s really easy! Just use up whatever leftovers you have, add some sauce and veggies and WALAH!!!! 🙂

One of my many Leftovers Lasagna creations!

One of my many Leftovers Lasagna creations!

Leftovers Lasagna with “Veggie” Pasta

Possible “pasta” options:

* Regular pasta noodles – 1 or 2 boxes, depending how much you like.

* Thinly sliced and peeled sweet potatoes – I use my mandolin and slice them on the “thin” setting, longways (2 medium to large ones for a 9″ x 13″ pan)

* Thinly sliced zucchini or yellow squash – I slice these a tiny bit thicker than the sweet potatoes, longways (4-5 medium ones for a 9″ x 13″ pan)

* Thinly sliced polenta tube – you’ll need 2 tubes for a full 9″ x 13″ pan

Possible sauce options:

* 1-2 jars of pasta sauce – I often use Trader Joe’s No Salt Added sauce. I like to use about 1 to 1 1/2 jars of sauce but I like it saucy!

* Homemade pasta sauce – I love to use leftover Lentil Bolognese or Easy Roasted Garlic Marinara Sauce 

* Real Deal Nacho Cheeze or LowFat Vegan Nacho Cheese – I use these if I have Mexican’ish leftovers – Ancho Lentil Bowls, also good with leftover Crockpot Lentil Chili

* I really love adding in leftover Unprocessed Creamy Artichoke Spinach Dip or Healthy Spinach Artichoke Dip  as a layer in between everything! So yummy!

Possible layer options:

* Sweet Potato Hash or Tofu Scramble… any type of leftover casserole is good!

* Leftover Cheezy Rice/Quinoa & Lentil Bake

* Any leftover chili (I often use leftover Really Good Chili) or stir-fry (Lemony Chickpea Stir-Fry is good)

* Sometimes I chop up 1 bunch of kale, chard, collards or any other greens wilting in my fridge and saute them with mushrooms, carrots, onion, garlic, chopped red or green peppers and a little italian seasoning or Homemade Taco Seasoning for a Mexican flair  (optional combo – really depends on your leftovers)

* Frozen veggies – spinach, mixed, broccoli, etc – thawed and drained

* Leftover juicing pulp – sprinkle it on top of a sauce layer

* Leftover Buffalo Ranch Roasted Chickpeas (sprinkle a few on there or a lot in the middle layer… so good!)

* Leftover pasta dishes – Quick Pasta Alfredo with Broccoli works!

* Leftover burgers – crumble them into the dish for a hearty texture!

* Hummus – Our Favorite Hummus makes a yummy, creamy layer!

* Shredded tempeh added to the sauce is delicious!

Possible Toppings:

* Almond flour – my favorite because it gives it a baked breadcrumb’ish top!

* Sliced olives – I add these when I use the Mexican cheeses with the sauteed greens, mushrooms, peppers, onions and garlic.

Instructions:

1. Preheat oven to 350 degrees. Start with a 13×9 pan – I’ve used smaller but I usually use this one

2. Start with a layer of sauce first at the bottom

3. Next add a layer of “pasta” – whichever you choose but if you use sweet potatoes, make sure they’re thin enough to cook through

4. Top the “pasta” with a little more sauce – make sure the “pasta” is surrounded by sauce or wet leftovers so they cook through

5. Next add a layer of veggies or leftovers

6. After this I usually do a leftover dip, cheese or hummus IF USING

7. Next another layer of “pasta” followed by a thin layer of sauce

8. Repeat and make sure to end with sauce at the top. Make sure all of the “pasta” is covered.

9. Sprinkle the top with almond flour or topping of your choice and cover with foil.

10. Bake at 350 for 30-45 minutes or until sauce is bubbling.

11. Remove foil and bake for another 5-10 minutes or until top looks crusty and brown’ish

Slice your "pasta" using a mandolin - DON'T LOSE A FINGER

Slice your “pasta” using a mandolin – DON’T CUT YOURSELF!!! 

Ready to assemble with leftovers!

Ready to assemble with leftovers!

First sauce then "pasta"

First sauce then “pasta”

Cover with sauce

Cover with sauce

Start layering your leftovers. This is leftover Cheezy Quinoa & Lentil Bake

Start layering your leftovers. This is leftover Cheezy Quinoa & Lentil Bake

More "pasta" and sauce

More “pasta” and sauce

Here I sprinkled leftover juicing pulp!

Here I sprinkled leftover juicing pulp!

Used leftover Sweet Potato Hash as well

Used leftover Sweet Potato Hash as well

Top with almond flour or other toppings. Cover with foil and bake

Top with almond flour or other toppings. Cover with foil and bake

Tonight's lasagna!

Tonight’s lasagna!

A few older variations I’ve made:

Made with noodles, sauteed greens and veggies with Homemade Taco Seasoning and Real Deal Nacho Cheeze Sauce

Made with noodles, sauteed greens and veggies with Homemade Taco Seasoning and Real Deal Nacho Cheeze Sauce

Ava liked this one the best!

Ava liked this one the best!

Sauteed greens, veggies, mushrooms, onions and garlic....

Sauteed greens, veggies, mushrooms, onions and garlic….

Another creation

Another creation

Cash loves it!

Cash loves it!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gluten-Free Almond Hemp Breakfast Cookies

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I love making breakfast cookies for the kids! They’re so easy and make the best leftovers, perfect for mornings I’m in a hurry or don’t feel like cooking. Plus they’re perfect traveling! I usually make these Healthy Breakfast Cookies but my kids are sick of them. Time for something new! 

These are a perfect way to use your leftover almond pulp! These “cookies” aren’t super sweet like traditional cookies but they are delicious and filling! They are fragile yet dense, probably because of the almond pulp. Both of my kids love these! I wasn’t sure at first but found myself eating a few today! 

After baking them I stored them in the fridge, reheated them in the toaster oven the next day. I saved a bit of the “dough” to spread on sprouted muffins for the kids.

Gluten-Free Almond Hemp Breakfast Cookies

Gluten-Free Almond Hemp Breakfast Cookies

Cash loves them!!!

Cash loves them!!!

Feel free to cut this recipe in half if you don’t have that much pulp. I always make a double batch of almond milk so I have a ton of pulp leftover. I will continue to make these cookies and experiment with different additions! 

Gluten-Free Almond Hemp Breakfast Cookies

Ingredients:

* 2 cups almond pulp (I’ll be testing a recipe using almond flour for those of you who don’t make your own almond milk!) 

* 4 Tbsp almond butter

* 4 Tbsp hemp seeds (optional if you don’t have any)

* 1 medium banana

* 6-8 medjool dates, pitted and chopped 

* 1/2 – 1 tsp ground cinnamon or pumpkin pie spice 

Directions:

1. Preheat oven to 350

2. Add all the ingredients into your food processor using your S blade

3. Pulse/blend until it reaches a doughy consistency

4. Scoop out using an ice cream scooper (or a spoon) and portion onto parchment lined baking sheet 

5. Flatten and shape cookies (I flatten and round mine!)

6. Bake for 25-30 minutes or until lightly brown. Let cool on the pan for 10-15 minutes before removing 

Add all ingredients into food processor

Add all ingredients into food processor

Pulse/blend until it reaches a dough-like consistency

Pulse/blend until it reaches a dough-like consistency

Scoop onto parchment lined baking sheet

Scoop onto parchment lined baking sheet

Shape and flatten

Shape and flatten

I like bigger cookies!

I like bigger cookies!

Bake for 25-30 mins or until lightly brown. Let cool on tray for 10-15 minutes before removing

Bake for 25-30 mins or until lightly brown. Let cool on tray for 10-15 minutes before removing

Gluten-Free Almond Hemp Breakfast Cookies

Carrot Dogs

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“Carrot what?”

“Carrot dogs, you know… like hot dogs but carrots”

My husband was very confused with this one which says a lot because he’s so used to eating my random weird concoctions. He was confused for only a minute though because once he tried them he LOVED them! He said the guys at the station would love them and if you know firefighters, that says a lot.

We don’t usually eat a ton of bread but I really wanted to try these for camping so I bought some buns instead of wrapping them in collard wraps or something else creative. I had to give my hubby the full “hot dog” experience, right!?!

Carrot Dogs

Here goes the test bite…

Looks tasty!

He loved it!!!

Original recipe from Healthy Slow Cooking. I found this one on Pinterest!!

All Natural Carrot Dogs
soy-free gluten-free
serves 4 but can be easily doubled or even tripled (I doubled the recipe)

  • 4 carrots (cut into bun lengths)
  • 1/4 cup seasoned rice vinegar (or apple cider vinegar and a dash of salt)
  • 1/4 cup water
  • 1 tablespoon sesame oil (Optional – I used bean liquid)
  • 2 tablespoons coconut aminos (can sub soy sauce but use unseasoned vinegar)
  • 1/4 teaspoon garlic powder (or 1/2 clove garlic minced)
  • a dash or two liquid smoke
  • pepper to taste
  • Ezekiel sprouted hot dog buns

Fill a pot about half-way full of water, heat it on high until it boils. Turn down to medium heat and add the carrots. Cook until you can just pierce it through with a fork. You want it to still have a snap when you eat it. Run cold water over them to stop them from cooking more.

Combine the other ingredients to make the marinade. Use a container that has a tight lid so you can easily shake it without spraying it all over your kitchen. Marinate at least 3 to 4 hours, though they are fine for almost 2 days.

Put the carrots in the container and marinade for a few hours to up to a few days. If you marinate them longer they take on more of the vinegar flavor. If the carrots are very skinny I would not marinade them for more than 1 1/2 days so they don’t taste too sour.

To serve heat the carrots in a 350 degree oven or on in a grill pan on a hot grill until heated through. It should take about 10 to 15 minutes.

Serve in a toasted hot dog bun with your favorite toppings. They’re great the southern way  topped with chili and cole slaw! Prep these on a weekend and you’re ready for a quick weeknight treat.

You could also cook them in your slow cooker in the marinade. You will need to check on them so they do not get mushy, so it’s not an overnight or all day affair. If they get mushy when you re-heat them it will make a mess. Cook until a fork just goes through the carrot, but the carrot is still slightly firm.

Cut carrots into bun lengths – I cut the leftovers to add in too, testers!

Boil carrots until you can pierce with a fork but they’re still crisp – I think mine went about 4 minutes but they needed a bit longer. Remove from water and rinse with cold water to stop from cooking any more.

I left my carrots in the marinade for about 1 1/2 days.

Cook at 350 until heated through OR grill them. I used my toaster oven because my hubby was anxious to try them. Top with your favorite toppings!

It looks like a real hot dog….

Peanut Butter Chocolate Chip Cookie Dough Bites

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I haven’t made any sweets for A LONG TIME (as you’ve noticed on the blog) so I figured it might be time to dabble in a little sweetness. These cookies are really good and really easy to make. I think they taste best when warm so make sure to warm up the leftovers before eating, if you prefer. I tried to bribe our daughter to go on the potty with these cookies and it worked! Well… it worked one time anyways. Potty training is rough!

These are grain-free, gluten-free, white sugar free, oil-free, flour free…. all sorts of FREE!!!

Peanut Butter Chocolate Chip Cookie Dough Bites

I found this recipe on Texanerin Baking site. I can’t wait to see what else she has in store!

Ingredients:
  • 1 1/2 cups canned or cooked chickpeas, well-rinsed and patted dry with a paper towel
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons natural peanut butter
  • 1/4 cup honey OR 1/8-1/4 cup agave, if you prefer
  • 1 teaspoon baking powder
  • a pinch of salt if your peanut butter doesn’t have salt in it
  • 1/2 cup vegan chocolate chips
Directions:
Preheat your oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2″ balls. Place onto a Silpat or a piece of parchment paper. Bake for 10-15 minutes. If you want them to look more like normal cookies, press down slightly before baking

Process ingredients until smooth, scrape sides along the way

Add chocolate chips, pulse a few times to combine

Roll into balls and place on cookie sheet to bake

Yummy!

Sprouting Made Easy

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Let me start by saying I SERIOUSLY lack in the green thumb department… I can kill a cactus. I taught myself how to sprout and I have a new sense of confidence when it comes to growing something, that makes me so happy! I’m not ready to start my own kale garden yet but in the meantime I’m having a blast sprouting in my pantry.

Once you get the hang of it, it’s super easy and fun! I always keep a jar or two in my fridge, I love to add sprouts to my daily salads! I added sprouts to my recent copycat Whole Foods-like Oil-Free Lentil Salad, that was delicious! The past few weeks I’ve been sprouting spelt, wheat berries and buckwheat groats together to make a delicious live-food breakfast! I add a little walnuts or raw pumpkin seeds, some fruit and a little almond milk, it’s really delicious.

** Tools you will need to do this:

1. Grains, seeds, beans, lentils or whatever else you want to sprout! I like green lentils, mung beans, spelt, wheat berries, buckwheat and variety packs the best. I’m still experimenting with other ones, there are so many! You can sprout quinoa, chia seeds, pumpkin seeds (I tried this and didn’t really get any growth… still mastering this one!)… so many options! I’ve sprouted garbanzo beans before and made hummus out of them… tasted kinda funky, I have to admit but I’m willing to try it again. 

2. 1/2 Gallon Mason Jars – They work the best and allow the most sprout production due to their larger size. I like the wide-mouth ones the best! You can also use them to store your dry beans and grains, I do!

3. Sprouting Lids or Cheesecloth and a rubber band – I like the lids the best

4. Dark pantry or cupboard – time to clear out a space for your new sprouting habit! Now, some sprouts (from what I’ve read) need sunlight but I haven’t gotten to that level yet. I tried leaving my lentil sprouts out on the counter for sunlight and they ended up brown and odd tasting. For now, I’m sticking to the cupboard/pantry method!

5. Bowl – large enough to hold a mason jar upside down to catch excess water

** Instructions:

1. I add about 1/2 – 1 cup of whatever I want to sprout to my 1/2 gallon mason jar (some more, some less depending on the size of the seed/grain you’re growing)… fill the jar with water, attach my sprouting lid (or cheesecloth if you don’t want to use a fancy lid) and drain the water out. I then fill the jar up again and let it sit in my cupboard with the LID ON (metal one that comes with the jar or a plastic one you can order separately) overnight – about 12 hours.

2. The next morning – attaching the sprouting lid or cheesecloth, drain the jar into the sink and place it upside down on a towel to get most of the excess water out. Then place the jar upside down in a bowl, lined with a paper towel. Place this getup in a dark cupboard or pantry.

3. WRITE YOURSELF A NOTE SAYING “SPROUTS”… that’s what I do. It’s taped to the outside of my cupboard to remind me to rinse my sprouts a few times a day. Out of sight out of mind, they’re easy to forget about.

4. Continue to fill the jar up with water and drain 2-3 time a day, placing the jar back into the bowl in your cupboard or pantry each time. Make sure you get most of the water out or your sprouts will MOLD! If you forget about them and leave them in there without rinsing them for 24 hours they will most likely mold… just happened to me today! AGH!!! I hate wasting two whole jars of sprouts!!!

5. When you’ve achieved your desired growth on your sprouts rinse them one last time and place a metal or plastic lid on the jar and place in the fridge for up to a week.

6. TIME TO EAT! Add them to salads, eat them for breakfast or snack but most of all ENJOY THEM because they are SOOOOO GOOD FOR YOU!!! 🙂

Day 1 - soak overnight

Wheat Berry's on LEFT, Green Lentils on RIGHT

Day 2 - Drain and rinse

(Day 2) Lid Options: Sprouting lid or cheesecloth and rubber band

Day 2 - Place in cupboard upside down. Line bowl with folded paper towel to absorb more water

(Day 3) Beginning of growth!!

Day 3

(Day 4) Continue to rinse and drain 2-3 times a day, keeping jars in your pantry or cupboard

Day 4

Day 5

Day 6

(Day 6) Ready to add to salads and recipes!!

BEST Lite Goddess Salad Dressings (Oil-Free)

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I LOVE Dr. Joel Fuhrman and really respect what he has to say when it comes to nutrition and how to take care of your body. If you’re looking for a really great book to read, try “Eat To Live” or his other book “Disease Proof Your Child“… I HIGHLY recommend both! Our family takes his vitamins, DHA and EPA supplements too… you can purchase them from his site. All of his supplements are legit, I can attest to that. I’ve never felt better!

Dr. Fuhrman recommends everyone eat a LARGE salad for one of their daily meals since raw, uncooked veggies and fruits offer the most powerful protection against disease. Raw foods contain enzymes, some of which can survive the digestive process in the stomach and pass into the small intestines. In other words, they keep things moving the way they should be! 😉

Since I try to eat a large salad everyday for lunch I’m always on the lookout for new oil-free salad dressings. These two are our favorites! They are much less fattening than the bottled versions and are super easy to make. I make a double batch every week. I also LOVE topping our salads with Goaty Cashew Cheese… YOU HAVE TO TRY IT!

If you like oil-free dressings, you’ll also have to try Oil-Free Raspberry Vinaigrette!

Lite Green Goddess Dressing

Another delicious salad with Goddess Dressing!!

This first one is from Fat Free Vegan Kitchen, one of my all-time favorite vegan food blogs. If you haven’t checked out her site yet, I suggest you do. Be prepared to spend some serious time bookmarking recipes though!! I cook her recipes on a regular basis and we really enjoy them! What’s awesome about her site is she’s almost oil-free, low salt and no processed foods… right up our alley!

Susan’s Lite Goddess Dressing

6 ounces lite firm silken tofu (1/2 pkg. of Mori-Nu) – I’ve made this without tofu and it’s just as good
1/4 cup water
1 1/2 tablespoons cider vinegar
2 tablespoons lemon juice
2 teaspoons low-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon sesame oil
1 tablespoon tahini
2 green onions, white parts removed, chopped
1 tablespoon chopped fresh parsley, packed
1 large clove garlic

Place all ingredients in blender and process until smooth. (The Magic Bullet worked well for this.)

Makes 10 servings of 2 tbsp. each. Per serving: 19 Calories (kcal); 1 g Total Fat; (45% calories from fat); 1 g Protein; 1 g Carbohydrate; 0 mg Cholesterol; 164 mg Sodium

Magic Bullet works great for this!

Takes me about 10 minutes to make

Lite Goddess Dressing... THE BEST!!!

Here’s another version of Goddess Dressing, this one uses chia seeds as a thickener.

Recipe from Melomeals!

Goddess Dressing

  • 3 T Tahini
  • 2 T Apple Cider Vinegar
  • 2 T Braggs or Soy Sauce
  • 2 Green Onion
  • 2 Cloves garlic
  • 1 tsp fresh ginger
  • 1/4 t cumin
  • 1/2 t lemon pepper
  • 1 c veg stock
  • 2 t chia seeds
  • 2 dates
  • 1 T fresh parsley

Again... use your Magic Bullet!

Yummy!

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