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Garlic Pizza Bread Bites

These garlicy pizza bread bites are perfect appetizers for game night, and because they are great for dipping, toddlers will love them too (They'd never even know they were made with Whole Wheat)! This will make about 80 bite sized pieces, perfect for make-ahead snacks that you can freeze and reheat to enjoy later!



Ingredients: Dough: 1 Packet Instant Quick-Rise Yeast 1 tsp Sugar 1 Cup Warm Water 2 1/2 Cups Whole Wheat Flour 1 tsp Salt 1 Tbsp Olive Oil
Seasoning: 1 Tbsp Olive Oil 1 1/2 tsp Garlic Powder 1/2 tsp Salt 1/2 tsp Basil
Instructions:
Preheat oven to 400' 
In a large bowl, dissolve the yeast and sugar in the warm water. 
Add flour, salt and olive oil, and stir until a dough is formed. Knead the dough about 10 times until it is no longer sticky.
Break the dough into 10 - 12 equal pieces. 
Roll each piece of dough into a long 'snake' about half an inch thick.
Cut the snakes into equal bite sized pieces.
Prepare the Seasoning, by mixing the olive oil, garlic powder, …
Recent posts

Mushroom Quinoa Soup

I am sure I have said it before: I love soup. I think the soup making gene runs in the family, because anybody who has eaten at my parents house knows that my mom makes amazing soup, and I love how my Grandma's soup just warms your soul. I have some big soup-shoes to fill, and nothing will replace Mom's home cooking, but this Mushroom Quinoa Soup was pretty darn tasty if I may say so myself. My toddlers even sat down quietly and both finished their bowls for lunch! Here is the recipe for my Mushroom Quinoa Soup:



Ingredients: 1 Tbsp Olive Oil 3 Garlic Cloves - Finely Diced 1 Onion - Diced 2 Cups Diced Mushrooms 1 Cup Quinoa 8 Cups Vegetable Stock 1/2 tsp Basil 1/2 tsp Oregano Salt and Pepper to taste
Instructions:
Heat up the olive oil in a large soup pot, over medium high heat. 
Sautee onions and garlic until the onions are transparent and just starting to turn golden on the edges (about 5 minutes).
Add mushrooms and stir. Add vegetable stock 1 tablespoon at a time to avoid the…

Mushroom Lentil Pot Pies

For Valentine's Day this year, I wanted to make something special for dinner. I had no idea what I was going to cook, but I knew I wanted it to be delicious, hardy, and something new. I started brainstorming, and decided that a Vegan friendly Pot Pie would be a perfect fit. Here is my recipe for Miniature Mushroom Lentil Pot Pies:
Ingredients:
1 Tbsp Olive Oil 1 Onion 1 1/2 Cups Sliced Mushrooms (I used Cremini Mushrooms) 1 Cup Dried Green Lentils  2 Cups Vegetable Broth 1 Tbsp Corn Starch 1/3 Cup Cold Water 2 Cups Frozen Mixed Vegetables (Peas, Carrots, Corn...) 8 Individual Sized Pie Shells

Instructions:
Soak Lentils in a bowl with 2 - 3 Cups of Water. **Let Soak for 3-6 Hours
Once lentils have soaked, heat up olive oil over medium heat in a large sauce pan.
Add onions to the sauce pan and sautee until the begin to turn transparent (approximately 3 minutes).
Add Mushrooms and cook for another 3 minutes while stirring frequently - Add a Tablespoon of Vegetable broth if the pan get…

Easy Vegan Pie Crust

This pie crust is perfect for making pot pies, or any other pies for that matter! It is vegan, whole wheat, and easy to make so even the most novice pie baker can make their own crust. This recipe makes 8 - 12 individual-sized pie crusts, but can be used to make a large pie as well (you will need to adjust the baking time accordingly). 



Here is my recipe for vegan pie crust:
Ingredients: 2 Cups Whole Wheat Flour 1/2 tsp Salt 3/4 Cup Vegan Margarine 1/4 Cup Cold Water
Instructions: In a large bowl, mix together the salt and flour.
Add the margarine and cut it in with a fork or your fingers, until the dough looks like its full of pea sized crumbs.
Slowly add the cold water while mixing it in. 
Knead the dough until it is smooth and not sticky. 
Break dough into 8 - 12 equal parts and place in muffin tins. 
Press the dough inside each muffin tin to form the crust. Make sure there are no holes, and press it all the way up the sides. 
Bake at 350’ for 15-20 minutes, or until the crust is no longer dough…

A House of Bats and Monkeys

I have been procrastinating writing about life, for no reason in particular. There has been so much going on around the house that I feel so busy, but when I sit down to write about it, I feel that I have done nothing worth sharing. I suppose that's just all a part of being a responsible adult: keeping busy, getting stuff done, and it's not always that glamorous. 
I have been going to a chiropractor lately to deal with my back pain, and while my back still hurts, I feel that it has helped a lot as well. My husband ordered us a Teeter back inverter as well, so for a couple minutes a day, we get to hang upside down like bats. That's pretty cool. It's surprisingly relaxing, and is supposed to help stretch us out from a long day dealing with the forces of gravity, it was also recommended by my chiropractor to help move my treatment along, so here's to hoping!
The girls keep me on my toes everyday: they make me laugh, smile, and question my sanity.


My little monkey…

Black Bean Sweet Potato Burritos with Cilantro Lime Sauce

These Black Bean Sweet Potato Burritos are so easy to make. To make this a simple weekday dinner, you could even prepare the filling the night before so all you have to do is wrap the burritos and throw them in the oven. Here is my recipe for Black Bean Sweet Potato Burritos, which I served with Cilantro Lime Sauce


Ingredients: 1 1/2 Cups Black Beans 1 Large Sweet Potato 1 Onion 1 Tbsp Olive Oil 3 Tbsp Lime Juice  Zest from 1 Lime Salt and Pepper to taste  8 Tortilla Wraps 
Instructions: Peel and chop Sweet Potatoes and add to a pot of water. Bring to a boil.
Boil sweet potatoes until tender when poked with a fork, then drain and mash the Sweet Potatoes with a potato masher. Set aside. 
Preheat Oven to 350' 
While the Sweet Potatoes are boiling, heat up the Olive Oil in a frying pan over medium high heat.
Once the pan is hot, add onions.
Sautee the onions until they are transparent and just about to turn golden. 
Add the lime juice, zest, and black beans to the onions. 
Toss until…

Easy Balsamic Spaghetti

This recipe for Easy Balsamic Spaghetti is perfect for a busy weekday dinner. Easy to prepare and quick to cook, this pasta dish is so tasty and you will have dinner on the table in no time! Here is the recipe for my Easy Balsamic Spaghetti:



Ingredients: 1 Package Spaghetti 1 Onion 4 Cloves Garlic 1 Tbsp Olive Oil 1 tsp Basil 1 tsp Oregano  3 Cups Spinach 1 1/2 Cups Sliced Grape Tomatoes 1/4 Cup Balsamic Dressing
Instructions:
Dice the onion, tomatoes, and finely dice the garlic. 
Boil Spaghetti noodles as per package.
While your pasta is cooking, sauté onions and garlic in the olive oil on medium high heat. 
After about 3 minutes, once the onions are transparent, add the tomatoes.
Continue cooking for a minute and then add the baby spinach and balsamic dressing to the pan. 
Reduce heat to a simmer. Sauce is ready once the spinach is just starting to wilt. 
Once cooked, drain the spaghetti and add it directly into the pan to toss with your sauce.
Enjoy!