Herb & Pistachio Falafel

I found this amazing recipe from Green Kitchen Stories and I thought I might share. Very easy to make and the mint and parsley go well together. 

Herb & Pistachio Falafel

5 Leafs Fresh Mint

5 Springs Fresh Parsley

1 Cup Pistachio

1 Cup Garbanzo Beans

1/2 small onion

3 Tablespoon Olive Oil

1 teaspoon cumin 

1 Tablespoon Flour 

1 teaspoon baking powder

Start by blending the herbs in a mixer for about 30 seconds. Add pistachio nuts and pulse until well combined. Rinse the garbanzo beans. Add them and the rest of the ingredients into the mixer and blend for about a minute. Youmight have to stir around with a spoon occasionally. Try to keep the texture of the falafel dough a little rough. Make 24 small round falafels, place on a baking sheet covered with parchment paper and bake for about 15 minutes on 375°F/200°C, turn every 5 minutes to get an even brown color.

Enjoy! 

~D

Chocolate Cookie Dough Balls

I love raw cookie dough. I would rather eat it raw than baked into a cookie. I know that probably seems really weird. But if you are like me, than this cookie dough recipe will be sure to satisfy.

Chocked full of protein, these cookie dough balls are a great snack option. 

I love how they satisfy my sweet tooth and provide me with great nutrients. 

Chocolate Cookie Dough Balls

Serving Size: 6 Cookie Dough Balls


Ingredients:


1 Tbls Pumpkin Puree
1 Tbls Almond Butter
1 packet Stevia or other sweetener or 1 tsp Maple Syrup if you don't like alternative sweeteners
1 Tbls Cocoa Powder/or Carob Powder
1 Scoop Protein Powder
1 Tbls Water
Optional add ins: 1 Tbls Nuts; Chocolates Chips; Raisins; Shredded Coconut

Directions:

Combine Pumpkin Puree, Almond Butter, and Sweetener until well blended

In a separate bowl mix Cocoa Powder and Protein Powder and then stir into the pumpkin/almond butter

Add the water and stir vigerously

The dough should not be sticky. If your dough is a bit sticky sprinkle a little more protein powder to the mix.
Roll into 6 balls
Place in freezer for about 30 minutes

Pack these along with your gym bag because they make for a great after workout snack.

Butter Beer

Calling all Harry Potter Fans! Let's head down to the hall and get a butter beer because I've got the recipe.

We've got a cleaned up version of Butter Beer and it is amazing.

I just came back from Universal Studio's and spent some time in my favorite place there which is, The Wizarding World of Harry Potter. I am a huge Harry Potter fan, so I just become in great Awwee of how fantastic and realistic this place is. Universal has captured every detail from the the movies and made you feel like you were walking down the streets of England.

As you enter the area there is a man standing by a barrell with a sign for Butter Beer and a line that wraps around the corner. My husband decided he was going to stand in the line because he thought it was really beer. (He isn't a Harry Potter fan) But I am so glad he waited 20 minutes to get this Butter Beer because it was AMAZING!

Unsure of what exactly butter beer was, I did some research through the internet and looked up the recipe. I decided if I want to splurge on this at home it will need to be cleaned up a bit. So here is my slightly cleaned up version.

Butter Beer


Ingredients:

1 Can Zevia Cream Soda (it is made from Stevia)
1/4 tsp Rum Extract
1/2 Vanilla Ice Cream
2 Tbls Whipped Cream Topping




Directions:

In a blender mix Cream Soda, Rum Extract, and Vanilla Ice Cream

Place in the freezer for 30 Minutes along with a glass mug

                                                                Pour into the frosty mug and top with Whipped Cream.

                                                               Gently stir to create a creamy head on your drink and Enjoy!

I made these on St. Patrick's Day.

Green Butter Beers.



Homemade Mineral Water

Spring has finally arrived, well at least one more day to go. The weather sure has felt like spring though. I've been making this simple mineral water each day. I drink a glass each morning when I wake up. All the herbs mix well with the cucumbers and lemon. Happy Spring!
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Homemade Mineral Water 
1 large cucumber, sliced
1 lemon, sliced
5 springs of mint
3 leaves of Basil
Water

Put all your ingredients in a pitcher. Add your water. Enjoy!

Green Eggs and Ham

Do you like Green Eggs and Ham?

I Do. I Do Like Green Eggs and Ham. And so does my little guy! He loved these Green Eggs and Ham so much he had them for lunch and wanted them again for dinner.

IN HONOR OF DR. SEUSS'S BIRTHDAY AND 

ST. PATRICK'S DAY, I FIGURED SOME GREEN EGGS WERE DEFINITELY IN STORE FOR US THIS WEEK.

I made 2 versions of Green Eggs and Ham. The first is for the Egg, Dairy, and Meat eaters. And the second recipe is my Vegan version. I find this typical, having to make two versions of many recipes in a house divided.


GREEN EGGS AND HAM SANDWICH
FLEXITARIAN VERSION
2 Sandwiches

INGREDIENTS

2 Eggs
2 Tbls Unsweetened Almond/Soy/Skim Milk
1 Cup Spinach
1/4 Cup Shredded Mozzarella Cheese
Salt and Pepper to Taste
4 Slices Whole Grain Toast
6 Slices of Sliced Ham or Turkey (Make sure your lunch meat is Nitrate Free and Additive Free)
1 Tbls Mayo- Optional
Additional Topping Ideas: Lettuce and Tomato





DIRECTIONS

1. In a blender mix eggs, milk, spinach, cheese, and salt and pepper in a blender and mix to a smooth           consistency

2. Heat a PAM spayed skillet on medium high heat

    Pour mixture in an begin to scramble your eggs by continously stirring.

3. Spread Mayo on Toasted Bread.

    Top with ham and eggs.

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MOCK GREEN EGGS SANDWICH
VEGAN VERSION
2 SANDWICHES


INGREDIENTS

4 oz Extra Firm Tofu
1 Cup Spinach
3 Tbls Unsweetened Almond/Soy Milk
3 Tbls Nutritional Yeast
Salt and Pepper to Taste
4 Slices Whole Grain Toast
1 Tbls Vegan Mayo -Optional
Additional Topping Ideas: Lettuce, Tomato, Vegan Bacon Slices (Smart Bacon)

DIRECTIONS


In a food processor mix spinach, milk, nutritional yeast, and salt and pepper.

Spritz a little olive oil on a skillet and heat to medium high heat.

Break up tofu with your fingers until in becomes crumbled and place in skillet.
Brown tofu for about 5 minutes; stirring often.
Pour spinach mixture over tofu and continuously stir to coat.
Cook for about 5 more minutes.

Spread Mayo to Toast
Top with Tofu


Try with a little Sriracha Sauce on top for a nice kick!

Greek Yogurt Pizza Dip

Brodie and I had a nice Saturday night cooking together. He really enjoys helping me and was really excited that his dinner he prepared was going to be on our blog. He likes to chop the vegetables, stir the batters, and turn on the food processor.

Labled Kid-Friendly from the head chef, Brodie.r

Makes for the perfect party dip for the pizza lovers in your life.

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Greek Yogurt Pizza Dip

Ingredients:

1/2 a can of Black Olives
1 Cup of Fresh Mushrooms
2 slices of Roasted Red Peppers with 1 Tbls of jarred water
1 tsp Minced Garlic
1 tsp Olive Oil
1 can of 2oz Tomato Paste
8 oz Plain Non-Fat Greek Yogurt
1 tsp Italian Seasoning
1 tsp Pizza Seasoning
         or
           1 1/2 tsp Oregano
           1 1/2 tsp Basil --or use Fresh Sprigs
           1 1/2 tsp Marjoram
           1 1/2 tsp Black Pepper
1/2 Cup Shredded Mozzarella Cheese and 2 tbls for sprinkling top- Optional

2-3 Whole Wheat Pitas
1 tsp Olive Oil
2 Tbls Parmesan Cheese or Nutritional Yeast

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Directions:

Preheat oven to 450 degrees


Dip
-In a food processor pulse Black Olives, Mushrooms, Roasted Red Peppers, Garlic, Olive Oil, Seasonings, and Pepper.
  *You can choose the texture of the vegetables. Puree the vegetables for picky eaters and keep chunky for Veggie Lovers.

-In a separate bowl mix the greek yogurt and tomato paste. If using mozzarella cheese you can stir it in at this time.

-Combine the vegetables to the yogurt mixture.

-Transfer to a baking dish. Sprinkle with mozzarella cheese-optional

-Bake for 15 minutes

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Pitas
-Brush each pita with olive oil
-Sprinkle with Parmesan Cheese or Nutritional Yeast on top of pitas-Optional
-Dust with Salt and Pepper

-Lay pitas on a baking stone and bake for 10 minutes at 450 degrees

-Slice your pitas into strips and dip away!

Leftover Tip:
I rolled the dip in a tortilla for Brodie the next day and it was still a hit!

Mustard Brussels Sprouts

This recipe was inspired by one of my favorite restaurants in Chicago. Once I left the restaurant I had to go make it the next day. It was so easy to make and I will be making it more often.

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Mustard Brussel Sprouts 
1 Tablespoon Olive Oil
9-10 Brussels Sprouts (thinly sliced)
Dash Unheated Salt
2 Tablespoon Dijon Mustard
1 teaspoon Balsamic Vinegar
1 teaspoon Mustard Seeds
1 teaspoon Miso
(optional: dash of Cayenne Pepper)

Heat skillet on medium heat. Add olive oil. Once olive oil is heated add brussels sprouts and salt. While brussels sprouts are cooking mix dijon mustard, balsamic vinegar, mustard seeds, and miso (if you want the added kick add the cayenne pepper) in a small bowel. Pour in the mustard mixture to skillet. Brussels sprouts should only take 7-10 minutes until they are golden.

Enjoy!

~D

Lentil Hummus

Here is a twist on hummus! Use lentils! I find using lentils makes the hummus smoother. Check out this simple recipe.
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Lentil Hummus

1 Cup cooked lentils
2 Tablespoon Olive Oil
1/2 teaspoon Salt
1 clove garlic
Dash of crushed red pepper
(Optional: Sesame Seeds for topping)

Put all ingredients in food processor. Enjoy!

~D