Polenta with Roasted Broccoli & Coconut Bacon

 

Have you tried coconut bacon? Cause you should. No, I won't try to convince you that it's exactly like bacon, but whether you eat meat or not, I think you'll love it. We've been putting it on lots of things, but I think this is my new favorite way to use it (aside from eating it by itself!). My second favorite thing to put it on is potato soup.

 

 

Tuesday was National Wine Day. Did you know? So of course we had to celebrate. :-)

 

This meal came together in about 40 minutes, most of which was time spent letting the polenta cook & the broccoli roast. A perfect weeknight meal for a winter night, it was warming & comforting. We paired it with a green salad to add some extra veggies.

 

I hope you try it! We'll definitely be having it again soon.

 

 

 

Polenta with Roasted Broccoli & Coconut Bacon

Serves 4-6

 

6 c water

1½ c polenta

1½ tsp sea salt (divided)

3 small heads of broccoli

2 c large unsweetened flaked coconut (I used this: Bob's Red Mill Flaked Coconut Unsweetened)

1½ T Braggs liquid aminos (or soy sauce, coconut aminos, or tamari)

1 T honey (or maple syrup to make this vegan)

½ T liquid smoke

½ tsp smoked paprika

 

Preheat oven to 350°. Spray 2 baking sheets with cooking spray and set aside.

 

Bring 6 cups of water and 1 teaspoon sea salt to a boil in a large pot on the stovetop. Make sure the pot is deep enough that when you cook the polenta, it doesn't bubble over.

 

While the water is coming to a boil, chop the broccoli stems & florets into small pieces. Spread pieces onto one of the prepared baking sheets, sprinkle with ½ teaspoon salt, and   place in hot oven to roast.

 

Once the water comes to a boil, add the polenta slowly, stirring to combine it with the water. It should get thick pretty quickly, at which point you can let it cook, just stirring it periodically to keep it from sticking to the bottom of the pan. Keep the heat at about medium to allow it to simmer for 30 minutes.

 

In a medium bowl, combine the Braggs liquid aminos, honey, liquid smoke, and smoked paprika. Add the coconut flakes to the mixture and stir to coat. Spread coconut evenly on the remaining prepared baking sheet. Place in oven with the broccoli and bake for 5 minutes. Stir, return to oven, and bake another 5 minutes before stirring again. (Don't forget to stir the polenta once in awhile!)

 

The second time you take out the coconut to stir it, also stir the broccoli to promote even roasting. Return both the coconut and broccoli to the oven. Set a timer for the broccoli for 10 minutes, at which point it should be done. Watch the coconut closely, checking it every 2-3 minutes, until it is browned & feels slightly crispy. Once the coconut is done, remove it from the oven and allow it to cool, at which time it will continue to crisp to a nice crunchy texture.

 

Once the polenta and broccoli are also done, put a few spoonfuls of polenta on a plate. Top with roasted broccoli and a handful of coconut bacon. Enjoy!

 

NOTE: Coconut bacon can be made in advance. Store it in a sealed container so that it stays crunchy.

 

 

 

Coconut bacon recipe adapted from Eating Bird Food

 

Healthy Spiced Oatmeal Chocolate Chip Cookies

I seem to have an abundance of cookie recipes on here, but I like to make cookies & W likes to eat cookies, so I'm always trying new ideas. Cookie recipe testing is really just an excuse to eat the dough...and my love for cookie dough is the main reason I bake vegan cookies. No raw egg for me!

Another reason I keep making new variations is because I want to find a fairly healthy cookie recipe that doesn't taste that way. And since some people don't like banana or coconut or oats or need gluten free, etc., I keep baking. It's a real hardship. ;-)

They don't always turn out good enough to post about. I made a batch awhile ago that were kinda gummy & didn't keep well at all. I spared you from those.

This batch was my attempt at a seasonal chocolate chip cookie, hence the spices. We both really liked them. The peanut butter flavor is pretty subtle, as is the banana. They worked great together as a substitute for oil/butter (although I did use just a little) & sugar. Feel free to add more chocolate chips if you want, although I do tend to be heavy handed.

Enjoy!

Healthy Spiced Oatmeal Chocolate Chip Cookies
Makes 16 small cookies (vegan & gluten free, if using GF oats)

1 ripe banana, peeled & mashed
1.5 T coconut oil, softened
1/4 c natural peanut butter
1/4 tsp. sea salt
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
pinch of nutmeg
pinch of ginger
3 T coconut flour
1 c rolled oats (gluten free if needed)
3 T unsweetened almond milk
1/3 c semi sweet chocolate chips (vegan if needed)

Preheat oven to 350. In a medium sized mixing bowl, mix mashed banana, coconut oil, and peanut butter. Add sea salt, baking powder, cinnamon, nutmeg, ginger, and coconut flour. Stir well. Add oats and almond milk, mixing just to combine. Fold in chocolate chips. Drop by rounded teaspoonfuls onto a baking sheet. Using a fork, gently flatten balls. Bake for 12-14 minutes, or until cookies no longer appear wet and are lightly browned on the edges. Remove from cookie sheet and cool on a wire rack. Store in an airtight container for 3-5 days.

Vegan Cuts Snack Review

My Vegan Cuts Snack Box arrived a couple weeks ago! It was a one of the better ones...what's not to love when it includes chocolate?

Despite being excited about the chocolate, the first things I tried were the fruit snacks & sour beans. Both are made by Yum Earth Organics. I wasn't in love with the banana flavor, but the rest were really good. As far as fruit snacks go, these are a great choice. All of their products are organic, contain no artificial dyes, are allergen friendly (tree nut-free, gluten-free, peanut-free, soy-free, dairy-free, fat-free), & most products are vegan, plus they're made with real fruit extracts. Not a bad profile! 

I liked the sour beans better than the fruit snacks - I don't usually go for fruity candy (chocolate for me, please!), when I do, I love sour. These would be fun for an Easter basket, since they're tons better for you than jelly beans, plus they have the fun addition of being sour.

I was also impressed with these crackers. They're lighter than most multi-grain crackers, but not lacking in flavor. I think the reason they're less dense is because they don't use wheat (they're gluten free). They were good on their own & also good with with hummus. Crunchmaster, the company who makes these, is verified GMO free. Apparently, they just released their line at Wal-Mart, so these should be fairly easy to find for most people.

This was good...VERY good. Sooooo much better than just about any pb chocolate I've ever had! It's hard to describe the texture. The peanut butter is super creamy & melts in your mouth, but there's also a crunch from the toasted rice that's in it. I wanted more! Rescue Chocolate gives 100% of its profits to animal rescue, which is awesome! Plus they're organic, fair trade, vegan, & kosher. All that, plus delicious. Yum!

I originally thought I'd dip these lentil chips into hummus, but ended up eating them on their own. Mediterranean Snacks makes these gluten free chips that are made with lentils & beans instead of wheat or corn. They come in a variety of flavors & this cracked pepper version was good. They reminded me of pita chips, but thinner & lighter. While chips aren't a super healthy snack, these are better for you than pita or tortilla chips. I think they'd pair well with hummus, salsa, or an artichoke dip, but I did enjoy them on their own, too.

I haven't tried this yet, but have had RawSnacks bars in the past & love them. So much flavor! Can't wait to have this one...I'm saving it for a special occasion. Not sure what that'll be yet!

If you want to try any of these delicious snacks for yourself, Vegan Cuts has them all on their website! Try one or a Snack Box of your own!

Disclaimer: Some of these are affiliate links. That means that if you choose to purchase a box or an item from Vegan Cuts, I will make a small amount due to your purchase. All opinions are my own, with no compensation from those companies. Thanks for the support to both Vegan Cuts & me.

Tropical Granola

I make a batch of granola just about weekly because it's W's favorite breakfast food. Sometimes when I'm in a rush, I just make a plain cinnamon granola, nothing fancy. Last week, though, I had some extra time, so I made a fun flavor: tropical! 

Having this to eat brings a little sunshine back into this chilly weather. :-)

I used a mashed banana to add flavor & sweetness, plus coconut oil for crunch. Then at the end of baking, I threw in raw sunflower seeds. I don't like to bake the seeds with the batch from the beginning because they often burn first, meaning either I have to take the granola out before it's done or the granola ends up with lots of burnt parts. Once it cooled, I added flaked coconut & dried pineapple pieces for lots of chew & flavor. Yum!   

Breakfast is served!

Tropical Granola
Yields about 5 cups

4 c rolled oats
3 T agave nectar
3 T coconut oil, softened
1 banana, peeled & mashed
1/4 c raw sunflower seeds
1/2 c flaked coconut
3-4 rings of dried pineapple, chopped (or about 1/4 c chopped dried pineapple)

Preheat oven to 350. Spread oats over baking sheet. In a small bowl, mix together agave, coconut oil, and banana. Pour over oats and stir to coat oats evenly. Spread oats into an even layer. Bake for 15 minutes. Stir, then bake another 10 minutes. Add sunflower seeds and stir again. Bake for 10 minutes. Remove from oven and add coconut. Allow to cool, then stir in dried pineapple. Store in an airtight container.

Berry Boost Smoothie

Don't you just love a good smoothie? Thick & creamy with the bright flavor of berries? Yum!

Sometimes I get carried away with smoothies & add all kinds of stuff, but these are pretty plain & simple. The berries & banana add plenty of sweetness, so there's no need for added sugar. The chia seeds add healthy omega-3 fats, plus protein. They also make it super thick. I think it's much better with them added, but if you don't have any on hand, you can substitute ground flax seeds, or omit.

I love the super subtle coconut flavor the coconut milk adds, but any milk will work. Usually I would use almond milk, but I made a batch of coconut milk this weekend (recipe here, it's super simple!) & wanted to try it out.

Adding a handful of greens is just a nutritional bonus. You can't taste them, but you get all of the nutrient goodness. Too easy! 

As far as smoothies go, these are on the lighter side - no protein powders or nut butters - so they could be a light breakfast or a nice afternoon snack. Either way, they're delicious!

Enjoy!

Berry Boost Smoothie

Serves 2

1 bag of frozen mixed berries (12 oz.)

1 frozen banana

2 T chia seeds

2-3 c refrigerated coconut milk (or other non-dairy milk)

1 handful of kale (or spinach)

Combine all ingredients, starting with 2 cups of milk, in a high speed blender and blend. Add more milk if needed, blending until smooth.

If you don't own a high speed blender, see my tips on blending the greens first here.



Vegan Cuts Snack Box

My Vegan Cuts Snack Box came last week!

As you may know, I'm an avid supporter of eating whole foods. This means lots of fruit, veggies, whole grains, beans, etc., & not much packaged food. Getting these boxes from Vegan Cuts brings in an influx of packaged foods...so why do I still get them?

Well, I love getting mail, for one. :-)  But also, many of these samples are from up-and-coming vegan companies. It's exciting try their products & then support them if we enjoy the food. The majority of what we receive in the box is made with a concious decision on the company's part to use the best ingredients they can, & they are usually keeping our health in mind.

So while they are still not nearly as healthy as a big fresh green salad, they are healthy choices that could be replacements for foods that many Americans consume on a daily basis.

I really appreciate that there are companies out there that are focused on our health & the environment. If we could replace the packaged foods that are being eaten with ones like these, it would be a huge step in the right direction.

One great example of this is Angie's Boom Chicka Pop. It's a brand that's full of fun - if you can read the small print along the center of the back of the bag, it says, "All any girl every wanted in a life is graceful acceptance of her 6th grade haircut." Hah! The popcorn has 3 ingredients (popcorn, sunflower oil, & sea salt) & is non-gmo, vegan, & gluten free. Plus, it tastes great! No greasy fingers & the perfect salty taste. We usually pop our own corn, but if I was looking for a bagged variety, I'd get this!

We had Emmy's Lemon Ginger Macaroons for a light dessert one evening. They're organic, raw, vegan, & gluten free. The lemon & ginger weren't overpowering at all & it was a light treat, perfect for satisfying our sweet teeth. They have a variety of other flavors, so if you're a macaroon lover, check out their variety pack!

For a snack one afternoon, I tried the Cocoa Crunch Square Bar. I'm often not a fan of snack bars, because they are either full of sugar, high calorie for a small amount, or have bizarre ingredients. These, however, are organic and all of the ingredients were recognizable. Plus, it was like eating a chocolate bar! It also kept me full until dinner, which is a big challenge for me. They are a bit pricey, so I probably wouldn't buy these often, but in looking for a snack bar, they're topping my list so far! Three flavors are availble on the Vegan Cuts Shop: Cocoa Crunch, Cocoa Almond, & Cocoa Coconut.

If you're looking for some good snacks, these are fun choices! Or, you could try getting your own box next month here, & have some new, healthier snacks to try!

Disclaimer: These are affiliate links. That means that if you choose to purchase a box or an item from Vegan Cuts, I will make a small amount due to your purchase. All opinions are my own, with no compensation from those companies. Thanks for the support to both Vegan Cuts & me.

 

Vegan Cuts Beauty Box

So you may have missed it, but last week I posted on Facebook about this really great lip gloss that came in my Vegan Cuts beauty box.

I discovered the beauty box because I'd previously gotten their Snack Box for 2 months. That was delicious & I'll share more about that in another post.

Let me preface all this by saying that I'm not a fancy person. I don't wear lots of makeup & I don't really want to start. I just want to change some of the normal routine (read shampoo, conditioner, lotions, etc.) items that I use to make them better for both myself & the planet.

I signed up for the box 2 months ago to start trying more natural beauty products. Not only are these natural, they're also all vegan, meaning totally cruelty free! I've been very impressed with the contents! At first, I thought I'd try it once & then maybe again in a few months. But then I couldn't help it & had to get it again!

They've since asked me to become an ambassador for them! I'm really excited, because that means that I can promote something that I truly love. I look forward to getting surprise mail each month. It's also nice to know that I'm not locked into anything. If I'll be away when the box is going to be delivered, or I just want a month off, it's easy to cancel & then return to it when it's a better month.

Some cool stuff I tried so far:

Schmidt's Lavendar & Sage Natural Deodorant - You apply this with your fingers, so it's not great for reapplication later, but right after a shower it's really nice! I love the scent & it holds up well. I've tried a lot of natural deodorants that don't!

LVX Nail Lacquer in Deco - This stayed on for a long time! I have trouble with nail polish chipping & was very pleased. Plus, the colors are gorgeous! They have a line of fall colors, just out.

Lippy Girl Extra Virgin Lip Gloss - In addition to the Fanciful Fox lip tint, I got this lip gloss (it was actually in my first box). It goes on smooth, gives a nice shine, & isn't sticky like a lot of glosses I've tried. I don't usually like shiny lips for myself, but this is a good one!

If you want to sign up, you can use this link.  If you don't want to sign up for a box, but want to purchase something, you can do that too!

Disclaimer: This is an affiliate link. That means that if you choose to purchase a box or an item, I will make a small amount due to your purchase. Thanks for the support to both Vegan Cuts & me.

Ravioli with Zucchini, Onions, & Mushrooms

We're still stuffing ourselves with zucchini over here! My parents did a mega-sized zucchini drop off last week, which we shredded for baking & freezing. We also had one from our garden & another one from them, so it was time to start cooking!

Last weekend, we shopped at Roots Market in Maryland while we were down there. I love that store!!! They had this ravioli on sale. It was SO GOOD!! We both liked it better than just about any ravioli we've had. The raviolis were the perfect size with exactly the right amount of flavorful vegan filling. It was slightly less mushy than ravioli filling typically tends to be, which we preferred. I hope to see it for sale in more stores!

That said, this recipe will easily work with any ravioli, vegan or not. We've also cooked perogies the same way.

I like a good veggie-to-pasta ratio, so this is chock full of veggies in every bite. The amount you have really depends on the size of your zucchini, so if you like more or less, use a larger or smaller zucchini.

This meal comes together in less than half an hour. It's a perfect week night meal! My only regret is that there weren't leftovers. :-)

Ravioli with Zucchini, Onions, & Mushrooms

Serves 2-3

1 red onion, sliced

5-6 white mushrooms, sliced

1 medium zucchini, sliced & cut into half moons

1/2 c dry white wine

1 tsp. garlic powder

1/4 tsp. red pepper flakes

1/2 tsp. black pepper (to taste)

1/2-1 tsp. sea salt (to taste)

1 9 oz. package fresh* ravioli (I used La Pasta Vegan Cheese Ravioli)

In a large non-stick pan or wok, cook onion over medium-low heat until softened, about 6 minutes. Add mushrooms & cook another 3-4 minutes. Increase heat to medium-high. Add zucchini, white wine, garlic powder, red pepper flakes, pepper, & salt. Cook for about 5 minutes, or until zucchini starts to soften & wine reduces slightly. Gently stir in ravioli, cooking over medium heat for about 6 minutes, or until ravioli is done. If pan gets too dry, add in either a splash of wine or water. Serve immediately.

*Frozen ravioli will also work, just let it thaw slightly before cooking. It may take a little longer & a little more liquid to completely cook, so test it to be sure it's done.

Zucchini Baked Oatmeal with Fruit

It's zucchini season at last! I look forward to this time of year. I love zucchini pretty much any way it's prepared. This breakfast is a great way to add some vegetables to your breakfast. It's a healthy alternative to zucchini bread & uses a whole zucchini, so if you're not in to eating zucchini in savory recipes, this is a perfect way to use up your surplus.

Since I like to top my oatmeal with fruit & peanut butter, I kept this recipe simple. It doesn't have any sugar, so it's the perfect template for loads of fruit. I topped mine with half a banana, half a peach, a handful of blueberries, & a spoonful of peanut butter. W had the same fruits, but had Justin's Chocolate Hazelnut Butter instead of pb. (I bought him this for his birthday because the boy is obsessed with Nutella, which is pretty unhealthy, whereas the Justin's brand is mostly hazelnuts instead of sugar. He likes it just as much!)

I don't have the patience to stir a pot of oats, so I love making baked oatmeal instead. This isn't like the baked oatmeal you get at a restaurant, it's more like a hybrid of stove-top & baked. It's firmer than stove-top oats, but has a similar flavor profile. Typical baked oatmeal is often full of sugar, making it a less healthy option. This is flavored mostly by the cinnamon instead of sugar.

If you're baking zucchini bread or roasting some veggies, mix this up & throw it in the oven, too. You'll have breakfast ready for the whole week & you barely lifted a finger.

Seasonal, simple & delicious! Enjoy!

Zucchini Baked Oatmeal with Fruit

Vegan & Gluten Free (if using GF oats)

Serves 6

2 c shredded zucchini (from 1 large zucchini)

2 c rolled oats (gluten free if necessary)

2 tsp. cinnamon

2 T ground flax seed

pinch of salt

2 c unsweetened vanilla almond milk (or milk of choice)

2 c water

Fruit of choice, such as bananas, blueberries, peaches, strawberries, etc. (optional)

Nut butter of choice (optional)

Preheat oven to 350. Lightly spray an 8"x8" baking pan with cooking spray.

In a large bowl, mix together zucchini, oats, cinnamon, flax seed, & salt. Add milk & water, stirring to combine. Pour mixture into prepared baking pan. Bake for 40-50 minutes, until all of the liquid has absorbed & the oatmeal is firm. Allow to cook for 15 minutes before slicing. Top with fruit & nut butter. Store leftovers in the refrigerator.

Note:

This can be made ahead of time & reheated in the oven, or portioned out & reheated in the toaster oven or microwave. I like to make it over the weekend, then divide it into 6 servings & reheat each day throughout the week for a quick breakfast.

Blueberry Muffin Ice Cream

I'm a die-hard chocolate ice cream fan. To the point of being obnoxious about it, I'll admit. I do not want vanilla ice cream, & get very upset when it somehow ends up in my bowl, especially when I thought what I ordered what chocolate & was led astray.

This ice cream, however, is a game changer. I saw the idea for it on Jessica's blog & couldn't get it out of my head. Her recipe calls for heavy cream & whole milk, both ingredients that I don't eat, but I had this feeling that I could do something similar with canned coconut milk. I probably considered making this for over a month, all the while knowing that I had 6 blueberry muffins waiting in my freezer. It was the perfect coincidence. I had to make this. 

It was far better than I expected it to be! While it does take some time (especially if you have to bake the muffins first), it's totally worth it! It's just the right amount of sweet, perfectly creamy, & chock full of blueberry muffin chunks.

This spells summer to me. You have to try it! And if you don't have an ice cream maker, this just might be the reason you needed to go out & get one. I got the KitchenAid Ice Cream Maker Attachment for my birthday last year. It was really the gift that keeps on giving because not only do I get to enjoy making  healthified ice cream, we also get to eat it! I store the bowl in my freezer, just in case, because it must be frozen for a full day (15 hours, I think) before you can actually make ice cream. You just never know when the mood will strike! Anyway, if you don't have an ice cream maker & don't want to buy one, find a friend who has one. :-)

Blueberry Muffin Ice Cream
Adapted from How Sweet Eats
Serves 6-8
Easily made vegan & gluten free

2 T unsweetened original almond milk
1 1/2 T cornstarch
3 T cream cheese, room temperature (use vegan cream cheese if necessary)
1/2 tsp. salt
1/2 tsp. cinnamon
1 3/4 c unsweetened original almond milk
1 1/2 c light coconut milk (1 can)
2/3 c evaporated cane juice (or regular sugar)*
2 T agave nectar 
1 T vanilla extract
6 of your favorite blueberry muffins (I made these - they're gluten free & yummy)

Whisk together that cornstarch & 2 tablespoons of almond milk in a small bowl. Set aside. In a large bowl, mix together the cream cheese, salt, & cinnamon with a fork. Set aside.

Pour 1 3/4 cups almond milk, coconut milk, sugar, vanilla, & agave into a large saucepan. Whisk together, then cook over medium-high heat until mixture comes to a low boil. Stir often, simmering for 4-5 minutes. Slowly drizzle in the cornstarch mixture, whisking constantly. Continue to simmer for another 2 minutes, then remove from heat. Pour about 1/3 of mixture into the bowl with the cream cheese. Whisk together until cream cheese melts. Pour remaining mixture into the bowl, whisking until it is all smoothly blended together.

Clear a spot in your freezer large enough for a 9x9 baking pan. Pour ice cream mixture into the pan & freeze for about 1 hour. Once it is cooled completely, pour into ice cream maker & churn according to manufacturer's instructions. Using the KitchenAid attachment, mine took about 20 minutes to change to ice cream. Crumble 3 muffins & add to ice cream. Continue to churn for about 2 minutes, or until well mixed. Put ice cream back into the 9x9 baking pan & fold in remaining 3 crumbled muffins. Place a layer of plastic wrap on the surface of the ice cream to keep it from forming ice crystals. Cover pan with foil (or I used one of those elastic plastic covers that look like hairnets). Freeze for 2 hours, or overnight. The longer you wait, the harder the ice cream will be, so judge accordingly.

*When I make this again, I'll probably only use 1/3-1/2 cup sugar. We loved it, but I doubt we would have noticed if there was less sugar, and that would make it a healthier treat. You may also want to vary the amount of sugar depending on the muffin recipe you use - the one I used was very low in sugar, but if you use one with high sugar content, it may add enough sweetness to really cut back even more on the sugar in the ice cream. Part of the flavor comes from the sugar caramelizing while it cooks with the milks, so don't eliminate it!

Easy Three Bean Salad

 

Here's a perfect kick-off to summer recipe for you! It's healthy, filling, & delicious.

 For those of you with plenty of potluck picnics to attend, this is just the thing to bring. It can be eaten cold or at room temperature. No mayo or eggs to worry about spoiling in the heat.

It's also very easy to make & suits many allergies/dietary restrictions. It's vegan, gluten-free, nut-free, & dairy-free! What more could you want from a simple side dish? You can even make it a quick weeknight dinner by pairing it with a green salad and some hearty bread.

My mom made a lot of bean salad when I was growing up. She's the one who gave me this recipe, but I made a few tweaks. The main change was to take out the green beans. They aren't my favorite veggie, so while I do enjoy green beans in some ways (like grilled!), I don't like them in bean salad. However, if you are a green bean lover, feel free to add in about 1 cup of lightly steamed 1 inch pieces.



Easy Three Bean Salad
Serves 8-10

1.5 c cooked kidney beans (or 1 15 oz. can, rinsed & drained)
1.5 c cooked chickpeas (or 1 15 oz. can, rinsed & drained)
1.5 c frozen lima beans, thawed
1/2 of a yellow or white onion, minced finely
1/2 of a green bell pepper, diced finely
1/3 c sucanat or coconut sugar (or substitute with brown sugar)
1/4 tsp. sea salt
1/4 tsp. ground black pepper
1 c apple cider vinegar

Mix together all three kinds of beans, onion, bell pepper, sucanat, salt, & pepper. Pour apple cider vinegar over mixture & stir until coated. Cover and refrigerate for at least 4 hours before serving to allow flavors to meld. Serve cold or at room temperature.

Note: This salad lasts quite awhile when covered & stored in the refrigerator. I like to make a batch to go with lunches & it's perfect for 2 people for at least a week.

Broccoli & Chickpea Stir-Fry

I know stirfry is pretty normal. It's quick, easy, & adaptable to what you have in the fridge. This particular version is a standard for us, & it's gluten free! While we do eat a lot of gluten free meals, by nature, it is a challenge to make sure that nothing has gluten in it. There are a lot of unsuspecting products (like soy sauce) that have wheat in them. I've been using Bragg Liquid Aminos for awhile now anyway, but when I was going through our cupboards, I found an old bottle of soy sauce that has gluten in it.

 I've been doing a gluten free diet experiment to see how my body reacts, if at all. So far, I don't notice much difference, but we will see when I re-introduce it. In case you're wondering, I'm doing this experiment for health reasons, as I hope to work on healing my thyroid.

One of the easiest dishes to prepare gluten free is a stirfry. They are usually served with rice anyway, so as long as none of the other ingredients have gluten in them, you're in the clear without even realizing its gluten free at all!

So as a quick, gluten free meal, we had some delicious stir-fry over the weekend! I'm in love with rice noodles. I love how they soak up the flavors from the sauce & are soft in texture, a great contrast to the crunch of the veggies. The chickpeas add a different texture, too, plus some staying power to the dish.

Bup likes a zillion noodles with his. :-)

I hope you'll try this! It's filling, nourishing, & most importantly, delicious!

Broccoli & Chickpea Stirfry over Rice Noodles

Serves 4

Gluten Free, Vegan option

1 onion, sliced

1 bell pepper, chopped

2 jalapeno peppers, seeded and minced

1 carrot, chopped into rounds

5 button mushrooms, sliced

4 cloves garlic, minced

1 head broccoli, cut into florets & stems peeled, sliced & chopped

1 1/2 c chickpeas (14 oz. can)

1/2 c Bragg Liquid Aminos (or soy sauce, gluten free if necessary)

2 T rice vinegar

1 T organic ketchup

1 T lime juice

1/2 tsp. sea salt

1/2 tsp. ground ginger

1 tsp. honey (or agave syrup for vegan option)

1 8 oz. package brown rice noodles (I used Annie Chun's Maifun Gluten Free Brown Rice Noodles)

Bring a large pot of water to a boil in preparation for cooking the rice noodles. While it comes to a boil, prepare stirfry as follows.

In a large non-stick pan or wok, cook onion until softened over medium heat (about 4 minutes). Add bell pepper, jalapenos, carrot, mushrooms, and broccoli stems. Allow to cook for about 5 minutes. While veggies are cooking, prepare sauce by whisking together Braggs, rice vinegar, ketchup, lime juice, salt, ginger, and honey. Pour sauce into the wok, then add broccoli florets and chickpeas. Stir to combine, then cook for 5 minutes or until broccoli is lightly steamed and mixture is heated through.

Prepare rice noodles according to package directions. Divide noodles into four bowls and top each with 1/4 of the stirfry. Serve immediately.

Mint Chocolate Green Smoothie + Green Ice Cubes

I have a little secret to share! I'm sure you have all heard about the green smoothie craze that's everywhere. Maybe you've thought they're gross, or maybe you've wanted to try them, but are overwhelmed by all the fresh greens you'd need to keep on hand.

If you think they're gross, I promise you they're not! Start small, with just a handful of spinach, and I guarantee that you won't even notice it's in there. Even if you never add any more than that, at least you're still getting in some greens & all the nutrients that they hold!

If you're in the second group & overwhelmed by the vast quantity of greens you'd need to keep on hand, this tip is for you!

Whether you're a gardener or shop at farmer's markets, there's no question that greens are fresher, tastier, & cheaper when they are in season. I grow kale, Swiss chard, spinach & mixed lettuces each year. They're easy to maintain & they produce quite a lot! Toward the end of the season, I always have an abundance of kale & Swiss chard that I hate to see go to waste when the first frost comes. I take an hour one day in the fall to pick as much as possible, clean it, and make green ice cubes for our winter smoothies. It's easy & I'm always so grateful to have them when greens aren't so abundant.

Taking the time out to make the green ice cubes encourages me to make more green smoothies in the winter. I never have to worry about whether I bought fresh greens or how expensive they might be. I just reach in the freezer, pull out a handful of green cubes, & my smoothie is suddenly full of extra nutrients! I love knowing that these greens were freshly picked & frozen right away, straight from my garden.

 I know that now isn't the best time to be making green ice cubes, but I hope that you'll remember this & try it in the fall. If you start now, you could even try growing some kale yourself! Plant the seeds, water them occasionally, & watch them grow. You can dine well this summer/fall + have green ice cubes during the winter. In the meantime, if you want to try this smoothie, just use a couple handfuls of whatever greens you have on hand.

I thought this smoothie tasted like mint chocolate chip ice cream, so I just had to share. I think that if the Bup wasn't eagerly awaiting his half, I might have drank the whole thing! :-)

 
Mint Chocolate Green Smoothie
Serves 2

2 frozen bananas
6 green ice cubes (or 3-4 handfuls of spinach/other greens)
1 tsp. chia seeds
1/4 tsp. mint extract
1 scoop chocolate protein powder (I used vegan, non-GMO Pure Matters Chocolate Pea Protein)
2-3 c unsweetened almond milk

Combine all ingredients in a high speed blender & process until smooth. Pour into 2 glasses and serve immediately. Smoothie can also be stored in an airtight container in the refrigerator for 2 days. Shake/stir before serving.

Green Ice Cubes

3 bunches of kale, washed
3 bunches of Swiss chard or collard greens, washed
water

Remove the tough bottom part of the stems (about 1/3 up the stalk - the rest should blend just fine). Working in batches, tear leaves into pieces and blend in a high speed blender* with just enough water to allow the greens to move around. Once the first batch is blended, pour 2/3 of the greens into ice cube trays. Add more torn leaves into the 1/3 remaining mixture and blend again. By leaving some of the mixture in the blender, it allows the greens to blend more easily so that you don't need to add as much water. Continue this process until all greens are blended. Place filled ice cube trays in freezer. Once frozen (to be safe, allow at least 10 hours), remove cubes and store in zip lock freezer bags in the freezer. Remove cubes as needed, making sure to reseal the bag. Frozen green cubes should last about 6 months.

*If you don't have a high speed blender, I think you could use a food processor or a regular blender. You may need to completely remove the stems & add more water to get the greens properly blended.

Simple Sauteed Cabbage with Carrots

Ever since last year, when we stayed at the Swiss Farm Inn, I've been periodically thinking about the cabbage side dish we had. That might seem strange, but it was delicious!

I really like pepper slaw (the not-creamy version of coleslaw), but haven't eaten much cabbage otherwise. The idea of cooking it & making it the star of a dish never really occurred to me. I finally found myself with extra cabbage, so the other night I cooked it with some shredded carrots.

It turns out that cooking cabbage aids in lowering cholesterol. Cabbage is a cruciferous vegetable that is high in Vitamins K & C as well as antioxidants. It's low in calories, so it's perfect for a side dish that packs a lot of punch. I really liked it cooked - it retains its crunch & became a little sweeter than raw cabbage.

We served the cabbage with Kale & Feta Portobello Caps (recipe soon!) & sweet potato fries. Yum!

Simple Sauteed Cabbage with Carrots

Serves 4-6

1 T coconut oil (or olive oil)

1/2 of a large head of cabbage, sliced or shredded

1 carrot, grated

1 tsp. sea salt

1 tsp. black pepper

In a large skillet (mine was cast iron), heat oil until melted. Add cabbage, cooking over medium heat for about 8 minutes. Stir occasionally. Once cabbage begins to soften, add carrots, salt & pepper. Cook another 5 minutes or until cabbage is lightly browned & soft. Season with additional salt or pepper to taste.