When I was pregnant with ‘Cupcakes’, I wanted all things strawberry; trifles, smoothies, cupcakes, frosting…..yum! For her first birthday it only made sense to create a strawberry cupcake, and I wanted it refined sugar free, 100% natural and delicious. I created these for her little party and have sense made them whenever the strawberry craving hits!
I made these quick muffins and recovery drink to have on hand after my intense MommiesRfit Bootcamp workouts and after my training runs. (As Tony says, “The recovery drinks, that’s why I do the workouts.”) The muffins are about 50% carbs and 20% protein, the drink 100% carbs, (49 g carbs, plus sodium,potassium, and vitamins). A serving of the drink and one muffin total just about 300 calories.
One thing I love about my best friend is our constant texts throughout the day…dogs, horses, sometimes our men, (Mars/Venus!) and of course, food. “Whatcha makin tonight?” is a common one. In the winter we can both eat our weight in roasted Brussels Sprouts so when I answered the standard question with “I’m not sure yet…something with Brussels?” She said add the Quinoa and with the idea sparked, this super simple, delicious winter recipe was made. I’m thankful for the ideas we bounce off of each other and especially being able to stay in touch across the country through something we both love, food.
Our Eastern shore heritage had us craving crab cakes this summer. So we created these zucchini & chickpea cakes to satisfy our Old Bay tooth. If you pan fry them at the end they get the yummy crust and keep a moist interior just like the real deal.
2 large zucchinis (about 4 cups) shredded
2 cups cooked garbazno beans, mashed
2 scallions/green onions
11/2-2 cups whole wheat panko bread crumbs
1½ tbl dijon mustard
1 tsp vegan worcestershire sauce
5 tsp Old Bay seasoning
3 tbl vegan mayo (vegenaise etc)
juice of 1 lemon
Preheat oven to 450 degrees.
Fold together your shredded zucchini, mashed beans, chopped scallions, 1/1/2 cup bread crumbs, mustard, worcestershire, Old Bay, mayo and juice of a lemon.
If too wet to form patties, add a little more bread crumbs.
Pour more breadcrumbs in a dish.
Form mixture into patties (8-10), and coat sides in panko breadcrumbs from dish.
Place on lightly sprayed cookie sheet, bake about 15 minutes to remove some of the moisture.
Pan fry in a little oil until golden brown.
Drain on paper towel, serve with pickles, toasted bun or on a salad and "tartar-cocktail sauce"
I created these for a picnic at one of our favorite local parks. We loaded up the picnic basket with Quinoa salad, veggie straws, spicy hummus and sweet peppers for dipping. And loaded up the car with friends and dogs and a few of these delicious summery bars in the basket to enjoy by the lake. The leftover bars were reminiscent of a strawberry crumble when we added a scoop of vanilla coconut ice cream on top.
I would love to take the credit for this one, but I found the base for this recipe in the magazine “Extraordinary Health”. So so yummy. I have a hard time not eating this one right out of the serving bowl…
To celebrate what feels like the start of Summer in VA, I whipped this up in the blender after a balmy 85 degree morning in the sun. Yummy and refreshing, it gets a whipped froth on top from the canned coconut milk.
I heard a while back, coworkers discuss making chili and how it would take all day in the crockpot to get just right. Now don’t get me wrong, I love the crockpot (especially for my refried beans) but … I also want to be able to create a fantastic comforting meal within an hour of getting home from work.
You can have a steamy bowl of comforting chili ready in less than an hour! If you prep your veggies ahead of time- have the garlic, onion and peppers in one bowl and zucchini & mushrooms in another, you could have dinner ready in 40 minutes. Don't feel married to the ingredients maybe you don't have zucchini but have a sweet potato or aren't sure which peppers you like yet. Use what you have and experiment to find your taste with spices and peppers.
large chopped onion & 2 minced garlic cloves
peppers (2 bell, & 2 of a spicy: jalepeno/poblano/serrano OR chipotle in adobo), minced
2 zucchinis cubed
4-5 portobello mushrooms or package of baby bella mushrooms cubed
2 cups corn (frozen or fresh)
3 tablespoons chili powder
1½ tablespoons ground cumin
1¼ teaspoons salt
1 teaspoon cayenne
1 tablespoon smoked paprika
Tomato & Beans
2 cans diced tomatoes
3 cups black beans (canned rinsed or cooked dried)
1 can crushed tomatoes
1 cup water
Spray your deep pot with oil
Over medium high heat saute your onions, garlic, peppers
Add zucchini & mushrooms saute until browned.
Add corn and spices.
Turn up heat and add tomatoes, beans and water.
Bring to a boil then reduce heat to simmer.
Taste and adjust seasonings if needed, let simmer for about 20 minutes (just enough time to pop your cornbread in the oven and spin your salad!)
I’m not usually a fan of faux meat products, but once in a while I crave the texture and flavor of a comfort food like chicken tenders or in this case, pan-fried sausage. Most of the time I love a good panko crusted veggie, fried tofu or crispy eggplant but I must say, Field Roast “sausage” is de-liscious!!
We tried the Smoked Apple Sage – “a savory combination of apples and sage anchored with yukon gold potatoes with a subtle hint of hickory smoke”. We pan-fried it in olive oil and it got super crispy and browned, reminiscent in texture to moms breakfast sausage. In fact, we both “mmm”ed repeatdly. When mixed in with the pillowy gnocchi and olive oil it tasted better than the real deal. Not to mention they are made with all natural (soy-free) ingredients, pack 26g of protein and only 10g of fat:
We used Pumpkin Gnocchi this time, and sprinkled a bit of grated Brazil Nuts over top. The next day, we split some soft pretzel rolls and added some pan-fried sausage with a bit of broccoli slaw on top…equally YUM.
We haven’t been this impressed with a store-bought product in a long time. If you’re a plant predator or just looking to cut down on your meat consumption a little, go buy some Field Roast sausages, you will be pleased! (Found in the frozen section next to vegan/vegetarian products like “burger” patties etc.)