Grown Up Ramen Noodles

As I am sitting here writing this post eating my ramen noodles, I am having flash backs of my sister and I watching Mtv and chowing on our noodles back in the day. We grew up on these .25 cents bags. They were easy to make and didn't break my moms bank when she fed us and all of our friends that hung around the house.
But now when I look at one of those packages all I think in my head is MSG...and whatever else is unknown inside there. So I decided I was going to create ramen noodles that were healthier and I am certain I mastered my favorite Spicy Ramen Noodles without all of the unknown.

If you have got a cold or recovering from the flu this is a perfect soup to nurse yourself back to health. Just make sure to exclude the cayenne and chili powder.

Spicy Ramen Noodle Soup
1 serving

Ingredients:
1 Package Shirataki Noodles-Angel Hair or 2 oz Angel Hair Whole Wheat Noodles
1 Can Vegetable Broth
1/2 tsp Miso or 1 TBLS Soy Sauce
1/4 tsp Chili Powder
1/4 tsp Onion Powder
1/4 tsp Turmec
1/4 tsp minced Garlic
Pinch Cayenne-Optional

Directions:

-Shirataki Noodles
     Prepare the noodles accordingly to package. Once the noodles have been dried; add to a pot along with the Vegetable Broth and Miso. Cook on Medium heat for 5 minutes.
     Stir and reduce heat to low and add remaining ingredients.
     Cook for an additional 3-5 minutes

-Whole Wheat Noodles
     In a pot boil noodles with Can of Vegetable Broth and 1/2 Cup of Water
     When the noodles are tender, add the remaining ingredients and continue to cook on low heat for 5 min


Enjoy!
~K

Quinoa Salad with Currants, Green Beans, & Edamame

 So I've now been settled in back at home and it feels wonderful to relax. I was able to whip up a simple quinoa salad, which would be perfect for a holiday party.

Quinoa Salad with Currants, Green Beans, & Edamame

1 Cup Quinoa
2 Water
1 Cup chopped green beans
1 Cup shelled edamame
1/4 Cup Currants 
1/2 lemon, squeezed
Dash salt and Pepper

Cook Quinoa according to package. Heat 2 cups of water in pot. Once water is brought to boil add green beans and shelled edamame. Cook for 7-10 mins. Next in a big bowl add quinoa, green beans, edamame, currants, lemon juice, salt, and pepper.

This recipe can be served warm or cold.

Enjoy!

~D

Flax Egg Substitute

VS

If you are vegan than of course you have to find alternative ways to prepare your baked goods without the use of eggs, milk, and butter. And of course this is the time of year for baking, so I thought it would be appropriate to share an easy egg replacement tip.

Using packaged egg replacements you see in grocery stores is an easy way to sub an egg, but the ingredients scare me a little. I am not exactly sure what I am about to put into my recipe! 
Using ground flaxseed and water is an easier and natural substitution for an egg.


Use this tip even if you aren't a vegan and just want to up the nutrition and eliminate the cholesterol in your recipe.

1 EGG

Ingredients:
2 Tbls Ground Flaxseed
1/2 Hot water

Directions:
Soak the ground flaxseed in the hot water for 10 minutes until it becomes a gel like consistency.
Whip the mixture with a whisk to bring the consistency to resemble an egg white.

Now add to any recipe that calls for an egg!

~K

Digging These Canned Tomatoes!!!

I am totally digging these canned tomatoes and all the great flavors come in. And they are all natural! 

They are a perfect choice to use for a quick and easy dinner! 

Winter time is the time for comfort foods, so make sure your pantry is stocked full with canned tomatoes and beans over the cold months to help create your warm meals!

Mashed Cauliflower

I served this yummy side dish on Thanksgiving. It is a great replacement for mashed potatoes, therefore eliminating the high calorie and high carbohydrate count that comes with mashed potatoes and providing your body with a low calorie and highly healthly beneficial swap. Cauliflower helps fight cancer, reduces your risk of strokes, & provides you with a great vitamin B source. That is just a touch of what this cruciferous vegetable does.

This recipe is very common among health nuts, but I think it deserves to be in the spotlight every now and then.

Mashed Cauliflower

Ingredients:

1 Head of Cauliflower or 1 Bag of Frozen Cauliflower

2 TBLS Butter-use a Vegan Butter to make this a non dairy dish

1 tsp Salt

Pinch of Paprika

Optional Add Ins: Cheddar or Parmesan Cheese, Nutritional Yeast, 1 tsp Sour Cream, 1 tsp Greek Yogurt

Directions:

1. If you are using fresh cauliflower core the head and cut into medium sized florets

2. Steam Cauliflower 

     Either:

     - Use a steamer or

     - In a medium sized pot fill a quarter the way full with water. Place cauliflower in the pot and cover. Cook on Med-High heat for about 7-10 minutes. Cauliflower should be very tender when done.

3. Mash the Cauliflower

Place the cauliflower, butter, and any additional add ins to a food processor and pulse to blend. 

Be careful not to over blend or you'll end up with a baby food consistency. The texture should be a little clumpy, but not too much that you see whole florets

4. Sprinkle Paprika on Cauliflower and Serve

Enjoy

~K

Kale and White Bean Pasta

   

Finals are finally over and I leave Chicago in a week. This past weekend I was able to finally get into my small kitchen and cook up this recipe. Hope you enjoy it!

~D


Kale and White Bean Pasta

2 Cups cooked Rice Pasta
1 Tablespoon Olive Oil
1 small White Onion, chopped
2 Gloves garlic, chopped
2 Cups chopped Kale
1 Can Fire Roasted Tomatoes
1 Can White Bean
Dash Salt and Pepper
1 teaspoon Basil

Heat olive oil in skillet on medium-high heat. Cook onions and garlic until onions are translucent. Add kale and cook until Kale is wilted. Next add fire roasted tomatoes, white beans, salt, pepper, and basil. Cook for 7-10 mins. Toss with rice noodles.

Home Sweet Home

10 Ways with Oatmeal

I am a oatmeal lover. I eat it every single day. For some of you that can get really boring. That is why I decided to compile a list of my favorite ways to eat oatmeal and give you some ideas on how to break out of the same ol' same ol' boring oatmeal rut. But first you'll need to ditch the instant sugar lathen packets of oatmeal and buy yourself a box of either Quick Oats, Old Fashioned Oats, or Steel Cut Oats. If you ask me which I prefer, opt for the Old Fashioned Oats. They cook in about 5-10 minutes stovetop and are less processed than the Quick Oats.

We all know that oatmeal is so great for our bodies. It lowers our cholesteral, provides great whole grains to our diet, and provides us with fiber to keep us full. But sometimes oatmeal can be just plain, boring, or unsavory.

Try adding a tablespoon of Simple Syrup(s) to your oatmeal. These would be the syrups that you see Starbucks using to flavor up your Cup of Joe. They come in sugar free, won't add any calories, and they come in some pretty awesome flavors such as: Gingerbread, Pumpkin Pie, Salted Caramel, and Brown Sugar Cinnamon to name a few.

Liquid Coffee Creamers are a great way to spruce up your oatmeal as well. They also come in some pretty yummy flavors. Pour a little over your warm oatmeal and Viola' you have yourself a scrumptious bowl of oats without any work! Make sure you look at the ingredients in your coffee creamer so you are aware what you are pouring over you oatmeal.

And of course adding any Fruit, Yogurt, and Milk tastes amazing in oatmeal. Try giving yourself an extra boost of nutrition by adding a tablespoon of Ground Flaxseed.

Here are some of my favorite combination ideas:

Yogurt Cheese

This recipe is based off of a Clean Eating recipe.
I love the idea that I can make cheese at home. This recipe tastes like cream cheese and the flavors are endless that you can create.

You will need:

16 oz of Greek Yogurt -(haven't tried soy yogurt-let me know if you do-I would love to hear the results)
Two Cheese Cloths
Strainer

Bowl that Strainer can set in

1:
Fold Cheese Cloths in half and place on top of each other inside a strainer

Set strainer on top of the bowl to collect the whey

2:
Pour the yogurt on top of the cheese cloth

If you are using two flavors mix together first and then pour on the cloth

Lightly lay the sides of the cloth over the yogurt to cover

                                                       3:

Place in the refrigerator for about 12 hours. The longer you leave it in the fridge the more moisture will be absorbed in the cloth and drain out, therefore leaving you with a firmer cheese.

4:
Once the cheese has sat and is firm, remove from the cheese cloth.
The cheese will remove itself very easily

You can top the cheese with jelly and enjoy with crackers; spread on toast or a bagel; try adding to a dessert recipe that calls for cream cheese; or try adding fruit or nuts to the mixture for some added flavor!

Vanilla Pomogranate and Chocolate Cheese Spreads

Gluten-Free Hazelnut Bread

 

Happy December! As the Holiday's are arriving so are my finals. I have two more days left and I am finished for five weeks. I've been living on Thanksgiving leftovers and lentil soup. My days have consisted with late nights staring at the computer screen, but it will be done soon. I can't wait to spend my winter break brainstorming new recipes to share. 

As for my gluten-free hazelnut bread recipe. The picture doesn't look pleasant, but the taste is very good. You can add cranberries into the mix and serve at a party. Hope you enjoy the recipe! 

~D

Gluten-Free Hazelnut Bread

1 Cup hazelnuts
1 teaspoon olive oil
1 1/2 Cup Gluten-Free All Purpose Flour
1 Tablespoon baking powder
1 Teaspoon baking soda
1/2 Cup Honey
1/2 Cup Almond Milk or any milk you wish to use.
1 Tablespoon finely grated orange zest
1/2 Teaspoon pure vanilla extract

Pre-Heat oven 350F. Spread the hazelnuts on large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins; coarsely chop.
  Flour 81/2-by-41/2 inch loaf pan. In a medium bowl, whisk together flour, baking powder, and baking soda. In a small bowl, whisk together honey, milk, orange zest, and vanilla, add to the flour mixture and mix until just combined. (Do not over mix.) Fold in the hazelnuts.
  Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

Buffalo Chick.....P

This is a creative way for Veggie lovers to not be left out on Game Day! But you don't have to be a Vegetarian or Vegan to miss out on this tasty snack.

Buffalo Chick-P

Ingredients

1 Can Chickpeas (Garbanzo Beans)
Rinsed and Dried
2 TBLS Franks Hotwing Sauce
Pinch Cayenne
1/2 tsp Ground Black Pepper

Directions:

Preheat oven to 425 Degrees

Toss chickpeas and Hotwing Sauce in a bowl. Add Caynne and Black Pepper.

Spread beans on a baking sheet and roast for 15 minutes.
After 15 minutes pull out the baking sheet and while using a spatula mix up the chickpeas so you can roast the other side.
Roast for an additional 15 minutes.

Enjoy!
~K

Peanut Butter Brownie Ice Cream

Tastes So Sinful

Ingredients:

2 Frozen Banana's
2 TBLS Chocolate Nut Butter
                          Options:
                               Maranatha- Dark Chocolate Almond Butter
                               Peanut Butter Company- Dark Chocolate Dream
                               Justin's Nut Butter- Organic Chocolate Peanut Butter
                               Nutella- this is made out of hazelnuts-not a vegan option-contains skim milk
                               Creamy Peanut or Almond Butter with a teaspoon of cocoa or carob powder mixed in
                                                                -this option provides no added sugar


Directions:

Chop frozen bananas into quarters and place in a food processor
Pulse the banana's in the food processor to chop.
Once the bananas are chopped to small pieces start to blend them for 1 minute. You may need to scrape down the sides if it is having problems blending.
Add your tablespoon of chocolate peanut butter and turn food processor on for 1 minute.
When the consistency reaches creamy you can either serve immediately or freeze to harden.

White Beans and Kale served with Risotto

White Beans and Kale served with Risotto

2 Cups water

1/2 Cup dried risotto 

1 Tablespoon olive oil 

1 Small yellow onion, chopped

1 Can (14.5 oz.) Fireroasted Tomatoes

1 Can (14.5 o.z) White Beans 

1 1/2 cup chopped kale

Heat large sauce pan over high heat and add water. Once water is brought to boil lower heat to medium-low and add risotto. Cook risotto for 10-14 minutes. Next in a large skillet heat olive oil over medium-heat. Stir in onion. Saute until the onions soften, a couple minutes, just long enough for the pieces to soften up a bit. Add fireroasted tomatoes, beans, and kale. Cook for a remaining 10 minutes or until the kale has welted. Serve beans with risotto. 

Enjoy! 

D

Pumpkin Chocolate Chip Pizookie

This recipe is from chocolatecoveredkatie.com . It was such a hit at my moms house that I needed to share it. If you love warm soft chocolate chip cookies than you will love this. It is like eating a fat, warm, and soft cookie. It's so scrumptious!
Take this recipe with you the next time you are going to a dinner party. Your guest will love you for it and they won't even know it's good for them.

Pumpkin Chocolate-Chip Pizookie (Pie Cookie)

2 Cans Garbanzo Beans or White Beans
1 Cup Quick Oats
1/4 Cup Pumpkin Puree
2 tsp Vanilla Extract
1/2 tsp Baking Powder
1/2 tsp Salt
1 Tbls Cinnamon
1 TBLS Coconut Oil or Canola Oil
1/4 Cup Agava Syrup or 1 1/2 cups Brown Sugar
1 Cup Chocolate Chips

Directions:

Preheat oven to 350 Degrees

Place all ingredients in a food processor except Chocolate Chips.
Blend the ingredients well to a smooth batter consistancy.
Once blended stir in Chocolate Chips.

Spray a 10" Pie Plate with cooking spray.

Add batter to pie plate and smooth over.

Bake for 35 minutes
Let cool for 10 minutes.

Enjoy!

Gluten-Free Baked Cajun Mac n' Cheese

Not your box Mac n' Cheese

Gluten-Free Baked Cajun Mac n' Cheese

2 Cups Rice Penne Noodles 

2 Tablespoon Olive Oil

4 Carrots, peeled and chopped 

1 White onion, chopped

2 Tablespoon jalapeno peppers, chopped

2 Cups chopped frozen spinach 

2 Tablespoon Gluten-Free All purpose flour 

2 Tablespoon cajun seasoning

1 Cup almond milk

2 Tablespoon Nutritional Yeast 

Pre-Heat oven 375F 

Prepare penne according to package directions, drain well, and set aside. 

In a large skilled, heat olive oil over medium-high heat. Add carrot and onion. Saute for 5 minutes. Remove from heat. Add jalapeno peppers and spinach. Combine with macaroni and mix gently. 

In a large bowl add almond milk, flour, cajun seasoning, and nutritional yeast. Pour sauce over penne and stir. Pour mixture into 9 X 13" pan. Bake for 20 minutes. 

Enjoy!

~D

Rice Pudding

Oh my, this recipe says fall all over it! It also reminds me of my childhood when my mom would make rice pudding and she would always say as she was pulling it out of the oven, "this reminds me of my childhood when your grandma would make this"! I wonder if my grandma would say that to her while she was pulling her pudding out of the oven. So Grandma and Mom this recipe is for you!

I love that the recipe develops it's sweetness from the apples and raisins, therefore making the recipe SUGAR FREE! The recipe is also dairy-free as well, making it the perfect Vegan Rice Pudding.

Ingredients:

2 Cups non-dairy milk--I used Unsweetened Vanilla Almond Milk
1 Cup uncooked Short Grain Brown Rice
3 1/2 Cups of water for cooking rice
1/4 Cup Pecans
1/2 Cup Raisins
1/2 Cup Ground Flaxseed
1 TBLS Vanilla Extract
1.5 TBLS Cinnamon
1 tsp Cardamom-Optional
2 Apples-use your favorite apple- I used Honey Crisp

Directions:

Preheat oven to 350 Degrees
Cook Rice in 3 1/2 cups of boiling water till water is absorbed and rice is soft

While the rice is cooking peel and cut apples into slices-place in a food processor and chop to small pieces-Be careful not to puree

Place chopped apples and remaining ingredients in a large bowl.

When the rice is done cooking add to the bowl and mix well.
Pour into a sprayed 9x9 baking dish, sprinkle with a little cinnamon, and then cover.

Bake for 1 hour.

Let Pudding cool for 10 minutes and serve
Pour cold milk over warm pudding and envelope yourself in a long time traditional fall treat! This makes for a great breakfast, snack, or dessert.

Lentil Soup with Fireroasted Tomatoes

You all might all know how to make this, if you do I hope this sparks a recipe to make this week. It's starting to get cold in Chicago and this will be my first winter here. I have a feeling I will be making this recipe more than once. I hope you all enjoy this recipe and as always I add some spice to the soup. You do not have to add the cayenne pepper. 

Lentil Soup with Fireroasted Tomatoes 

1 Tablespoon Olive Oil

1 Large White Onion 

5 Carrots, thinly sliced

4 Medium russet potatoes, peeled and cubed

2 Celery ribs, thinly sliced 

1 Can Fireroasted Tomatoes

1 Dried Lentils

6 Cups water or 6 cups of vegetable broth

1/2 teaspoon salt (Note- Add 1 teaspoon salt if using water or to your desired taste.)

Heat oil in a large pot on Medium-Low. Cook onion for 5-8 minutes until they turn translucent. Next add all the remaining ingredients. Bring to a boil cover. Reduce heat; simmer about 30-40 minutes. 

Enjoy your yummy soup! 

~D

Oatmeal Raisin Cookies

When it comes to baking I can do without the added sugar and oil. I like knowing that while I am indulging in my snack, I won't feel guilty about it later. Now, there is a time and a place for a yummy Grandma baked oatmeal cookie, but when I don't want the shame, this is my go to.

This cookie has no added sugar, no added oil, and no added flour.

Oatmeal Raisin Cookie

1 Cup Rolled Oats
1/4 tsp Baking Soda
1/8 tsp Salt
1 Banana Mashed
1 TBLS Apple Sauce
1 tsp Vanilla Extract
2 TBLS Non-dairy Milk ( Soy or Almond
1 handful of Raisins

Directions:

Preheat oven to 350 Degrees

Place Oats, Baking Soda, and Salt in a food processor. Mix and Grind.

In a separate bowl, mash the banana, add apple sauce, vanilla, raisins, and milk.

Next, combine oats to wet ingredients.
You can either make 5 big cookies or 10 bite size cookies.
Spoon your preference of sizeable cookies to a baking sheet.

12 Minutes for Bite Size Cookies
15 Minutes for Big Cookies

Potatoes and Garbanzo Beans

Mint Potatoes and Garbanzo Beans

1 Tablespoon Olive Oil
1 Russet Potato peeled and chopped in small cubes
1/2 Cup Light Coconut Milk 
1 Can Garbanzo Beans
1/2 Cup Chopped Tomatoes
2 teaspoon Curry Powder
1/4 teaspoon Salt
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1 Tablespoon chopped jalapeno

Heat olive oil in medium pot over medium-high heat. Add potatoes and cook each side for 5 minutes. next add coconut milk, garbanzo beans, tomatoes, curry powder, and salt. Cook for an additional 5 minutes. Top each serving with 1 Tablespoon mint and cilantro. Add desired jalapeno.

Enjoy!

~D 

Grilled Cheese Fire Roasted Tomato Soup

Who doesn't love a grilled cheese sandwich with tomato soup? So why not eat them combined as one!!

I made this recipe so super simple I am kind of embarrassed about the un-culinary skills it lacks. I hate to say that I didn't fire roast the tomatoes myself, intricately pull the peels off, saute' my garlic, and home make my croutons. Not in this recipe. I was looking for something extremely quick to whip up because I didn't have much time before I rushed off to yoga and this was perfect! So if you are looking for a quick soup recipe, this is the go to!


Grilled Cheese Fire Roasted Tomato Soup
2 Servings

Ingredients:

1 Can of Fire Roasted Tomatoes Diced--Hunts Fire Roasted Tomatoes Diced is a good choice..it's all natural
1 Tbls Parmesan Cheese or Nutritional Yeast
1 tsp Basil-if you have fresh opt for fresh
1/4 Cup Onion
1 tsp Minced Garlic
1 Tbls Balsamic Vinegar
pinch of Cayenne-optional
1 Tbls Flax Seed- optional

2 Slices Mozzarella Cheese or Soy Cheese Slices
2 Slices Whole Wheat Bread/Sour Dough/ or Rye --Toasted
1 Tbls Butter- I love Brummel and Brown- If you are looking for a yummy vegan butter try Earth Balance

Directions:

Preheat oven to 350 Degrees

Place the first 8 ingredients in a food processor and blend

Pour soup into two glass mugs or small glass bowls

Butter one side of each slice of toast and place butter side down on top of soup. You might have to break the bread up a little to fit in mug.
Top the bread with mozzarella cheese

*A second vegan option: butter both sides of toast and don't use the soy cheese on top.

Bake for 15-20 minutes--watch your cheese and make sure it doesn't burn

White Beans and Cabbage

I made this recipes many times out of a wonderful cook book called Super Natural Every Day by Heidi Swanson. Heidi also has her own blog called 101cookbooks. This recipe burst with many flavors and is always a must make. The crisp potatoes with the soft white beans go well together. I hope you enjoy this recipe as much as I do. If you get a chance pick up Heidi Swanson's cookbook.

White Beans and Cabbage 

2 tablespoon extra-virgin olive oil

3 medium potatoes unpeeled, scrubbed, and cut into tiny cubes

Fine-grain sea salt

1 large shallot, thinly sliced

1 can white beans

3 cups very fine shredded green cabbage

A bit of freshly grated Parmesan cheese- vegan option use nutritional yeast

Pour the olive oil into a large skillet over medium-high heat. Add the potatoes and big pinch of salt. Toss, cover and cook until the potatoes are cook through, 5-8 minutes. Be sure to scrape the pan and toss potatoes once or twice along the way so all sides get color. Stir in the shallot and the beans. Let the beans cook in a single layer for a couple minutes, until they brown a bit, then scrape and toss again. Cook until the beans are nicely browned and bit crispy on all sides. Stir in the cabbage and cook for another minute, or until the cabbage loses a bit of its structure. Serve dust with Parmesan or nutritional yeast.  

Happy Fall!

I love fall so much! It is my favorite season of all. The weather is comfortable, the scenery is so beautiful, the harvest is in full swing with grapes, pumpkins, & apples, Starbucks has brought backs its Pumpkin Spice Latte', you can pull out that favorite sweater, and the feel of family and comfort is in the air. Oh, and we can't forget Halloween. My son is loving Halloween this year, so it is making for a fun experience.

Almond Pumpkin Butter Spread


So easy; So yummy; So good for you!

This recipe is a single serving recipe. I love to top this on a rice cake or even a bagel would be amazing...maybe an apple cinnamon. mmmmm!


2 TBLS of Pumpkin Puree
1 TBLS Almond Butter
Sweetener- I use one packet of Stevia--If you don't like Stevia add 1 tsp of maple syrup

Mix together and enjoy!

This second recipe is for all you pumpkin pie lovers.
I am a toast and rice cake eater, so I always love new ways to spruce it up.
Also, try mixing this with your morning oatmeal!

Pumpkin Pie Spread

1 Serving

2 TBLS of Pumpkin Puree

1 TBLS Nut Butter

*Sweetener- Stevia or 1 tsp Maple Syrup

1 tsp Cinnamon

Pinch of Nutmeg

1/2 tsp Vanilla Extract

Mix together and top on whatever your heart desires.

Happy Fall Everyone!

~K

Quick Green Curry

Quick Green Curry 

2 Tablespoon Olive Oil or Coconut Oil

1/2 chopped Yellow Onion

2 clove chopped Garlic

1 Tablespoon Red or Green Curry Paste

1 cup Light or Regular Coconut Milk

1 Green, yellow, or orange Pepper

1 cup Peas

1/2 Block Tofu

dash of salt and pepper (use more salt for your taste)

optional: 1 teaspoon Cayenne Pepper

Heat oil in a large pot on medium-high. Add onion and garlic. Wait until onions are translucent. In a small bowl mix curry paste with 2 tablespoons coconut milk. Add green peppers, peas, and curry paste to pot. Cook for 5 minutes. Next add the rest of the coconut milk, tofu, salt, and pepper (optional: cayenne pepper) to pot. Cook for additional 5 minutes. 

Note: This goes good with cooked rice or soba noodles. 

Enjoy!

~D

McDonalds Anyone?

Shared from mindbodygreen.com

French Toast Sticks

Even if you are not a vegan you should definitely give these a try! The eggs in these french toast sticks are replaced with flaxseed. By doing this you eliminate the cholesterol that eggs contain and gain omega-3's.

Vegan French Toast Sticks

3 Slices of Whole Grain Bread
1/2 Cup Soy or Almond Milk
1 TBLS Flaxseed
1 1/2 tsp Cinnamon
pinch Nutmeg
1 tsp Vanilla Extract

* If you want to try something fun and make your french toast sticks even better--add 1/2 tsp of Cocoa Powder with your mixture.

Directions:

Preheat grittle on medium high heat

Cut bread in 1/3 or 1/2 slices depending on the size of your bread

Whisk together non-dairy milk, flaxseed, cinnamon, nutmeg, & vanilla

Dip both sides of the bread sticks into mixture and place on grittle
Cook until brown on both sides

Top with butter and maple syrup and then Enjoy!
Or try with my peanut butter banana spread or pumpkin butter spread as a french toast sandwich!

~K

Sweet and Savory Green Beans

Sweet and Savory Green Beans

1 Tablespoon Olive Oil
1/4 Chopped Yellow Onion
1 Clove Garlic
1/2 Lb Fresh Green Beans
1/4 Chopped Walnuts
1 teaspoon honey
Dash of Salt and Pepper

Heat olive oil in large skillet. Add onions and garlic. Wait until the onions turn translucent. Next add green beans, walnuts, honey, salt, and pepper. Cook for about 10-15 minutes until the greens beans are al dente.

Enjoy!

~D

Peanut Butter Banana Spread

Ever have a banana that looks like this, but you just don't feel like going through the hassle of making banana bread and feel really guilty about just tossing it?

I am a peanut butter fanatic!! When I see peanut butter I have to take a bite.... it is my weak spot. This spread is so yummy and so super easy to make. The possibilities of what you can do with it are endless.

Peanut Butter Banana Spread

1 Very Ripe Banana
1-2 TBLS Peanut Butter

Directions:
Mash your banana...this should take very little effort because it is almost mush

Add your peanut butter...

                                                                                                                   Mix together

If you are feeling like a chocolaty treat add 1 tsp of cocoa powder. Try using dark chocolate cocoa powder. By doing this you'll be adding antioxidants on top of the pros of banana's and peanut butter.

Ideas for your spread:
As a Sandwich
On Toast
In the middle or on top of a waffle or pancake
Topped on a muffin
Dip for Graham Crackers, Apples, Celery, Carrots
....just eat it plain!

And lastly, one of my favorite grilled sandwiches ever:
Grilled Peanut Butter and Banana Sandwich
Butter some whole grain bread, slab your spread in the middle, and grill it. Viola! So Delicious and So YUMMY!

Enjoy!
~K