Healthy Breakfast Cookies

December 20, 2012 by aprilcball

Reasons why I love these ‘cookies’:

They are quick and easy to make (Think breakfast to-go)
My kids love them every time I make them (They haven’t refused one yet… knock on wood!)
They are easy to pack in Ava’s preschool breakfast box (Mornings are not so rushed!)
My hubby and I love them too!
I don’t need any more reasons. Enjoy!!!

Healthy Breakfast Cookies – I’m still trying to get to that photography class so please excuse my poor photo!

Healthy Breakfast Cookies

Ingredients:

2 mashed bananas – the darker the better!
1/4 cup unsweetened applesauce
1-2 Tbsp almond butter
1/4 teaspoon each of cinnamon, cloves and nutmeg
pinch of ground ginger (optional but I like it!)
zest of 1 medium to large orange (I use a large one)
2 cups rolled oats
2 -3 Tbsp ground flax meal or ground chia seeds
1/3 cup dried fruit (cranberries, regular or golden raisins, currants)
1/3 cup walnuts
1 teaspoon vanilla

Instructions:

1. Preheat oven to 350 degrees.

2. Combine ingredients and scoop onto baking sheet lined with parchment paper or a silpat mat. If you don’t have an ice cream scooper, use your hands to make about a 1/3 cup sized cookie.

3. Bake for 15-20 minutes. Remove cookies to cooling rack.

Mix ingredients together

I used ground chia seeds this time

I use my ice cream scooper

Makes a nice size

Flatten them a little

Done! Straight to the cooling rack!

Almost time to eat!

Cash loves them!

Ava loves them too!

The Best Lentil Chili Ever (Slow Cooker)

December 17, 2012 by aprilcball

I’m serious, this is the best lentil chili I’ve ever tasted and trust me, that means something because I’ve made a ton in my day. Both kids love it too, especially as leftover burgers! This would be great as a taco or burrito filling, nachos or anything with a Mexican flair! Plus it’s super easy to make and who doesn’t love that!

Best Lentil Chili Ever

The original recipe is from the cookbook “Fresh From The Vegan Slow-Cooker“. I’ve made a few things from this book and loved them all.

Best Lentil Chili Ever!

Ingredients:

* Water/broth for sautéing

* 1 medium yellow onion, chopped

* 4-6 cloves garlic, minced

* 1 or 2 jalapeños, seeded and minced (I omitted this for the kid’s sake)

* 1 bell pepper, seeded and chopped (any color – I usually use a fresh red one but I used a jarred roasted red pepper last time and it was GOOD!)

* 3 Tbsp chili powder (Yes, 3)

* 1 tsp dried oregano

* 1 tsp ground cumin

* 1 cup dried brown lentils, rinsed and picked over (I’ve been using the sprouted lentil/bean mix from Costco)

* 1 cup dried red lentils, rinsed and picked over

* 1 (29oz) can crushed or diced tomatoes

* 1 Tbsp coconut aminos (or tamari or shoyu)

* 1 tsp sugar (optional but gives it a different flavor)

* 1 tsp unsweetened cocoa powder

* Salt and fresh ground pepper

* 4 cups water

Directions:

1. Water sauté onions in a skillet over high heat. Add onions, garlic, chilies and bell pepper and sauté for about 4 minutes or until soft. Add the chili powder, oregano and cumin and saute for 30 seconds longer.

2. Transfer the onion mixture to the slow cooker/crockpot. Add both lentils, tomatoes, soy sauce, sugar and cocoa. Stir in the water, cover and cook on LOW until the lentils and veggies are tender, about 6 to 8 hours. (Mine took closer to 6 since I used the sprouted and red lentils) DO NOT ADD SALT YET! Salt tends to toughen/harden the lentils.

3. Once it’s done, add salt and pepper. Taste and adjust seasoning, if needed. Serve hot with your favorite chili toppings!

Saute onion, garlic and peppers. Add in spices and saute a minute more then throw that and the rest of the ingredients into the crockpot.

5-6 hours later… Done!

It’s so easy and SO GOOD!

Cash likes it!

Ava likes it too! SOLD!!

Fiesta Bean Salad with Basil Lime Dressing

December 10, 2012 by aprilcball

Talk about a protein powerhouse! This salad is pretty easy to put together and perfect for a quick lunch or dinner. If you have little kids, like I do, you totally understand how important quick meals are!! I originally made this salad without the Basil Lime Dressing but my hubby insisted I post it together since it was so good. We haven’t tried this out on our kids yet but we will soon. I’m thinking it may be a bit spicy for them but we shall see 🙂

If you don’t want to make the dressing, just add the lime juice and agave to the salad recipe. I thought about adding chopped cilantro but I though it might be a bit much with the basil dressing. Next time I’ll add some chopped jicama and maybe some corn as well. Hope you enjoy it as much as we did!!

Fiesta Bean Salad with Basil Lime Dressing

Fiesta Bean Salad with Basil Lime Dressing

Ingredients:

1 large 28oz can chickpeas OR 2-15oz cans, rinsed and drained – SAVE THE LIQUID FOR THE DRESSING!!!
1-15oz can black beans
1 1/2 – 2 cups sprouted green lentils (optional but adds a nice crunch. Not sure how to sprout lentils? SEE HERE)
1 large red pepper, diced small
1 cucumber, diced
2 cups spinach, chopped
4 cups prepared quinoa – I added mine after it had cooled for about 20 minutes, still pretty warm
1 tsp cumin
1/2 tsp ground coriander
1/2 tsp cayenne pepper (This amount gave it a little kick but not too much. Adjust as you wish)
1/4 cup raw pumpkin seeds
1 large avocado, diced

Basil Lime Dressing

* You can double this recipe and keep what you don’t use for other salads… it’s pretty good!

2-3 Tbsp agave
1/8 cup lime juice
1/8 cup apple cider vinegar

1/3 cup fresh basil (roughly chopped)

1/2 cup bean liquid from canned beans

1/4 tsp salt
1/8 tsp pepper

Mix all ingredients in a high-powered blender until completely blended. Refrigerate until ready to serve.

Directions:

Add beans, lentils, red pepper and cucumber together in a large bowl. Mix gently.
Add cumin, coriander and cayenne pepper and mix throughout.
Add quinoa and spinach and gently combine mixture until fully mixed.
Add pumpkin seeds and… you guessed it! Mix gently 😉
Add as much dressing as you’d like and combine until completely mixed.
Serve with chopped avocado on top!

Add spinach, cumin, coriander and cayenne pepper. Mix gently.

Add warm quinoa and mix gently

Add pumpkin seeds

I made extra dressing for later – doubled recipe

Serve with chopped avocado!

Whole Food Wheatberry Ginger Breakfast Bread (Sugar-Free)

October 26, 2012 by aprilcball

I’m running out of preschool breakfast ideas so I’ve been making these easy “breakfast breads” because they’re so good and so easy to heat up on busy mornings. I usually serve them toasted with almond butter but since they do not allow any nuts at school, I’ve been serving it plain with sliced bananas topped with hemp seeds and unsweetened coconut. Our 15 month loves these too and I enjoy a few extra minutes in the morning to enjoy my cup of coffee instead of making my usual somewhat complicated breakfast menu. 😉

Oh and your kids will NEVER notice there are lentils and zucchini in this bread!!!

Whole Food Wheatberry Ginger Breakfast Bread

: Whole Food Wheatberry Ginger Breakfast Bread

The original recipe is from my FAVORITE chef Melody from Melomeals!! I’ve featured many of her recipes because they are staples in our house and I have to share them with you!! Please check out her blog and LIKE her on Facebook!!!

I make this and her Coconut Ginger Carrot Breakfast Bread (Sugar, Soy & Wheat-Free). We love both of them and highly recommend trying them!! This are really the only “breads” we eat besides the occasional Ezekiel slice.

Whole Food Wheatberry Ginger Breakfast Bread

1 lb dry wheatberries ground into flour (around 3 ½ cups) – original recipe calls for barley but I bet anything would do. Rolled oats have worked for me in the past as well.
1 tablespoon baking powder
3 tablespoons cinnamon
heaping ¼ teaspoon each nutmeg, cloves and cardamom
¼ teaspoon salt
1/2 teaspoon Kal Stevia Powder
2 cups cooked lentils – I’ve also used the Organic Sprouted Trio mix from Costco I was talking about on Facebook 🙂
5 small, 3 medium or 2 large zucchinis
1 ½ cups water
1/2 cup unsweetened applesauce – I use the cinnamon flavor
4-5 tablespoons fresh ginger
2 teaspoons vinegar – I use apple cider vinegar

Directions:

Pre-heat oven to 375
Grind the flour (I use my VitaMix), place in large bowl with the dry ingredients
In a large blender, add the rest of the ingredients and blend until totally smooth
Make a well and pour wet ingredients into the dry ingredients.
Mix very well
Grease a 9 by 13 pan and bake for 45 min – 1 hour, rotating pan halfway through

It is VERY important to let these cool completely before eating so the stevia flavor has a chance to settle down and mingle with the spices and moisture from the veggies/beans. The taste changes completely!

Grind flour and place in large bowl. Blend the rest of the ingredients until smooth.

Add wet to dry and mix well

Smooth into 9″ x 13″ pan and bake for 45 min – 1 hour (I prefer 45 minutes, makes it a bit more chewy)

Allow to cool completely then cut and serve. Well…. I never get that far because I eat one small piece right when it comes out of the oven 😉

Quick and easy breakfast!!

Spicy Thai Noodles with Tofu

September 12, 2012 by aprilcball

I’m overdue for a cheat meal and boy am I glad I used it up on this recipe! This is really, really good! It makes a ton of food too… awh shucks, looks like I have to finish the leftovers!

Spicy Thai Noodles with Tofu

Yes, it contains oil (sesame oil) and a decent amount of honey (you can sub agave if you don’t do honey) but if that’s the worst cheat I have lately I think I’m still okay. I didn’t test this recipe out of our kids since it’s on the spicy side.

The original recipe is from A Small Snippet.

Spicy Thai Noodles with Tofu

Ingredients:

* 1 package pasta (I used whole wheat spaghetti but I bet it would work well with linguini too)

* 1-20oz block of extra firm tofu, pressed and cubed (I used Trader Joe’s Extra Firm High Protein Tofu)

* 1-2 Tbsp red pepper flakes (I used 1Tbsp and it was nice and spicy but if you prefer more fire, go big!)

* 1/2 cup toasted sesame oil (I KNOW…. BAD!!!)

* 6 Tbsp lite soy sauce

* 6 Tbsp honey (sub agave if you prefer… could work with stevia but I’m not sure)

* 1/4 cup rice wine vinegar

* 1 Tbsp peanut butter (I used smooth)

* 1 bunch of cilantro, chopped

* 3 large carrots, peeled and shredded

* 3 large green onions, sliced thin

* 1/3 – 1/2 cup unsalted peanuts

Instructions:

1. Heat sesame oil and red pepper flakes over medium heat for 2 minutes. Remove from heat, strain out peppers and reserve oil.

2. Whisk together oil, honey, soy sauce, rice wine vinegar and peanut butter. Add cubed tofu to sauce to marinate while cooking the pasta.

3. Cook pasta according to package, drain when done and set aside.

4. Remove tofu from the sauce with a slotted spoon, cook on high in pasta pot until lightly browned on all sides.

5. Add pasta and sauce to cooked tofu and toss, use tongs.

6. Add cilantro, green onions and carrot to mixture and toss until combined.

7. Serve topped with chopped peanuts.

YUMMY!!!!!!

Heat sesame oil and red pepper flake for 2 minutes on medium and strain. Whisk sauce ingredients until combined.

Add cubed tofu to sauce to marinate until pasta is ready

Chop your veggies – I used organic whole wheat spaghetti

Remove tofu from sauce with a slotted spoon, add to hot pan and saute until brown

Brown tofu

Toss pasta with sauce and tofu then add veggies, toss well

Try not to eat the whole pot!

Healthy Carrot Cake Donuts

September 10, 2012 by aprilcball

I’ve been searching for easy’ish, healthy, plant-based, whole foods breakfast and lunch ideas to pack for our daughter to bring to preschool. It’s not easy, that’s for sure! I came across these donuts and had to try them! The school provides meals but I wasn’t too happy with the menu so I opted to send food with her. Donuts and chocolate milk were one of the breakfast options… yeah, um no thank you. THESE donuts she can eat!

These donuts are awesome! You can also make this batter into muffins if you don’t own a donut pan. I bought one from Amazon just to make these, I was so excited about the idea!

Carrot Cake Donuts

I found this recipe on Straight Up Food whole foods, plant-based food blog. She has a bunch of really great recipes, take some time to check out her site!!

Carrot Cake Donuts

Ingredients
5 Medjool dates, pitted and chopped
1/4 cup golden raisins
1/2 cup water

1 3/4 cup rolled oats
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon ground clove

1/2 of a ripe banana, diced
1 cup rice milk or almond milk
1 1/2 cups grated carrots
1/2 cup golden raisins
1/2 cup walnuts, chopped

Directions
1. Preheat oven to 350 degrees with rack in center position. In a small bowl, combine the 5 dates, 1/4 cup raisins and 1/2 cup water. Let soak while you prepare the other ingredients (at least 15 minutes).

2. Grind the rolled oats in a high-speed blender until it resembles flour; transfer to a large bowl. Add to this the baking powder, soda, cinnamon, nutmeg and clove, and mix with a fork.

3. Transfer the soaked dates, raisins and water to a high-speed blender and blend until smooth (about 30 seconds). Add the banana and non-dairy milk and blend further until everything is smooth. Add this wet mixture to the bowl of dry ingredients and gently fold together using a big spoon; now fold in the carrots, raisins and walnuts. The batter should be somewhere between a cake batter and cookie batter in consistency.

4. Using a soup spoon, spoon batter into a non-stick donut pan, filling to the top and smoothing batter flat. Bake for 20-25 minutes (I like to bake mine for 20 because it produces a moister cake). If you press on the cake lightly and it bounces back a bit (instead of staying indented), it’s likely ready. These continue to set up as they cool.

5. Remove from oven and cool for 5-7 minutes before removing the donuts from pan (if left in too long it will be hard to get the donuts out). Using a plastic fork, gently go around the donuts (outside and inner circle) to loosen them from the pan. Even though we’re using a non-stick pan, we are not using any oil so we need to help them out a bit. After loosening the edges, invert onto a cutting board (shake a bit if still not coming out the first time) and let cool at least 5-10 minutes more before serving plain or with the below frosting.

Carrot Cake Frosting

I tried making this with all tofu (no cashews) and the tofu taste was too strong. When I tried it will just cashews (which are great soft nuts to use in gravies, dressings and desserts), the flavor was also too much, too cashew-y. But with the addition of just 2 tablespoons of tofu with the cashews, the flavor of traditional carrot cake frosting has been approximated (I think; you let me know what you think). Feel free to vary the nuts and tofu to your liking. Both add to the thickness and richness of the frosting.

Ingredients
5 dates, pitted and chopped
1/2 cup raw cashews (not salted or roasted)
3/4 cup water

3 tablespoons lemon juice
1 teaspoon vanilla extract
2 tablespoons tofu (silken or firm)
1/4 cup water (plus 2-3 more tablespoons as needed)

Directions
Soak the dates and cashews in 3/4 cup water for 15-30 minutes. After soaking, drain off the soak water into a bowl. In a high-speed blender, combine all ingredients (measuring out the 1/4 cup water+ from the soak water) and blend until very smooth, adding more water as needed to reach desired consistency. Frost donuts or muffins just before serving them. (Since there is no oil or sugar in this frosting it will not harden up like regular frostings.) Frosting will keep refrigerated for 3-5 days.

Prep time: 25 minutes (donuts), 15 minutes (frosting)
Cooking time: 20-25 minutes (donuts)
Makes: 10-12 donuts or muffins; 1 cup frosting