22
Jan 15

Seahawks Super Nacho BOWL

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The Seahawks are going to the Superbowl next week and Seahawks fever is in full effect!!!  If you are anywhere near the Seattle area it is completely unavoidable, and we have been totally sucked in!  The boys are decked out in their blue and green, we are driving to Seattle to pick up blue and green donuts from Mighty O, and we are even making blue and green dinners!

12th-man^^^ Seriously—12th man paraphernalia everywhere—cars, store windows, houses decorated, cute boys deck out—everywhere! 

Last Sunday, after the amazing game (amazing even for a fair weather fan like me!) I whipped up this quick and easy dinner!  I made a one pot taco meat from green lentils and quinoa seasoned with my fajita mix.  It’s packed with protein so that you can build your muscles like the big guys!

muscles^^^ Giant muscles just like the Seahawks!

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While the taco meat was cooking I prepped the veggies and made a fast Avocado Crème Fraiche with ripe avocados, garlic, and plain soy yogurt.  And bonus—it kept it’s pretty green color for 2 days in the fridge!  Might have lasted longer than that but I ate it before I got to test it!

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Pile up a plate of chips with delicious toppings, or start with a bed of lettuce for an entrée sized salad—either way you’ll be showing your 12th man spirit!  Go Hawks!

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**If you haven’t already, enter my giveaway for a copy of The Vegetarian Flavor Bible.  Contest ends Friday at midnight!

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21
Jan 15

Guest Post from Karen Page—The Vegetarian Flavor Bible—and How to Make Your Own Almond Milk

In this post >> Introduction!  >> Guest post from Karen Page, The Vegetarian Flavor Bible >> How to Make Your Own Almond Milk—Recipe >> Entry form to win a free copy of The Vegetarian Flavor Bible

almonds-book^^^ Is this not the cutest vegan bowl?  You can hop over to Jeanette Zeis’ Easy site to see this and more!

The Vegetarian Bible is an amazing reference book for the vegan chef.  In the first section of the book, Vegetarianism Through the Ages, there is a timeline of the history of vegetarianism dating back to 3000 BC!  The second section, Maximizing Flavor, talks all about how we experience flavors, and has a great resource about cravings—If you are craving this, try this instead… The third and largest section of the book, Vegetarian Flavor Matchmaking, is devoted to individual foods, giving information about flavor, food pairings, nutrition information, and meal ideas (except on almond milk below).  This section particularly appealed to Irving and his science brain!

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Today Karen is sharing how she gave up dairy, what she replaced it with, and her tips for making your own almond milk at home.  At the end of the post you will see my recipe for making your own almond milk based on her tips.  David and I made it together this afternoon and it was delicious!  In fact, I think we’ve already finished most of it!

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17
Jan 15

Piña Colada Smoothie

This post is a part of a series of smoothie recipes.  Click here for the introductory post.

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Just about exactly 9 months ago I began a series on Smoothie Kits—easy pre-assembled smoothies that you freeze and pop into the blender when you need one.  I posted 4 of the 7 recipes (Citrus Explosion, 24 Carrot, Matcha Made In Heaven, and No More Blues) I had prepared and then Jonathan came roaring into the world 3 weeks early and I kind of forgot about the series.  So I’m back to finish it up!

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Now that it’s January I’m trying to recommit to whole foods, less sugar, more fruits and veggies, more exercise, and overall more healthy habits.  One of those is being more consistent with a healthy breakfast.  I’ve been making big smoothies each morning and sharing them with all of my boys before we scatter for the day.  I love being able to make one thing that all 4 of us can eat!

Some notes about smoothies—it is very easy to drink a huge smoothie, but could you eat all of the ingredients fresh/whole?  For example—if a smoothie calls for 1 banana, 1 orange, 1 cup of pineapple and 1 cup of mango, could you eat all of that whole?  If not, scale down the recipe until it’s a more realistic amount for the number of people you’re serving.  This is especially important for kids who are still working on learning what it feels like to be full.  Despite Jonathan’s growls, I usually cut him off after about 4 ounces.

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The second note is to be careful about added sugar.  I was in a bad habit of using juice as a base in many of my smoothies (hey, it’s not actually a sweetener, right?), but it’s so much healthier to use water and the whole fruit.  So I’m trying to swap in an orange and water in places where I previously called for orange juice.  Not quite as sweet but I’ve started to not even notice the difference anymore.

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Ready for a new blend?  This smoothie is creamy and cool, just like a pina colada, but you can drink it first thing in the morning!  You can even add fresh greens to give it a healthy boost!  This seriously tastes like dessert for breakfast!

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Piña Colada—makes 2 large servings
1/2 c Pineapple (preferably frozen)
1 Banana (preferably frozen)
1 Orange
1 c Coconut Milk (+ more if needed to thin out smoothie)
1 c spinach, optional (see my prep tips for spinach)
shredded coconut for sprinkling

You can follow the tips on the Smoothie Kit post to prep several of these and keep them in your fridge, or you can grab the ingredients fresh each morning.

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Place all ingredients into the blender and blend.  You can add water or ice to thin or thicken the consistency to your preference.  Enjoy!

I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.  You can follow me on Instagram, via email (subscribe on the right of the screen), Twitter, Pinterest, or Bloglovin’ to make sure you don’t miss a post! Facebook is not as reliable these days, but the more you interact with the page the more posts you’ll see!


07
Jan 15

Baby Chia Pudding

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***This post is all about babies, but skip on down if you just want the recipe—it’s adult friendly!***

My ravenous Jonathan will be 9 months old next week so it’s time for an update on the foods we’re serving him, and a new recipe for you to try with your little ones.

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Jonathan is tipping in around 24 pounds, wearing size 18 month clothing—he’s just giant.  And with his giant self come giant smiles, laughs, and fun.  He is a sweet sweet boy, who adores his big brother.  He is a decent sleeper, but still doesn’t sleep through the night consistently.  Most nights seem like a blur to me and I sometimes can’t remember in the morning whether I got up with him or not.

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No crawling yet, but he is rocking up on his knees so I know it’s coming soon.  He’s trying to tug at things to pull himself up, but again, he’s so big so it’s a little tough for him!  I am equally excited and terrified for him to become mobile.  I’ve forgotten what it’s like to have a mobile baby around the house and I’m afraid it’s going to cramp David’s Lego style big time!

I still nurse Jonathan about four times a day, sometimes just 3, but sometimes more.  To supplement his nursing, Jonathan usually eats 2 solid meals most days.  He enjoys smoothies with us most mornings.  (Readers have been asking—we use the Zoli Bot cup and so far it’s been working really well for us.)  Some days he has lunch with us—it depends on whether he naps right through or not.  I find that his need to sleep supersedes his need to eat during the day (sadly not the case at night).  He always has a full dinner with the whole family.  We just play it by ear and adjust as needed.  I don’t normally prepare separate foods for him—I just smash up whatever we’re eating into easier to swallow bits.  Sometimes I just put a serving on the cutting board and mince it up with a knife.

tofu^^^ Tofu and Broccoli, minced up, baby style

onathan2^^^ Chompers!

Jonathan has 4 ½ teeth right now, but hasn’t quite figured out the chewing motion despite my obvious and exaggerated chewing faces I make at him while feeding him.  We’ve pretty much abandoned the idea of baby led weaning—too much coughing and sputtering while eating freaked me out.  We watch his cues to know when he wants more or is full.  He basically growls at us the entire time he is eating (you have to WATCH THIS VIDEO of him eating!), demanding more, until he just stops and suddenly won’t make eye contact.  Forget baby sign language—this guy’s cues are as obvious as reading a book!  We never force food—if he’s not hungry, he’s not hungry.  No crazy spoon airplanes either.  We have yet to find a food he won’t eat.  He eats everything.  Obviously.

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He also drinks some pear juice (diluted with water), per his pediatrician’s recommendation to help with constipation.  Maybe an ounce or two a day.  We haven’t tried any other beverages yet, but I will be asking about it at his next check up.

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So, on to the recipe!  I was looking for a yogurt that wasn’t sweetened with sugar, and relatively unprocessed.  As I was thinking about it I thought that maybe I could make something at home instead.  I revisited my Hippie Breakfast Bowl and simplified it a little bit to make it more baby friendly.  Chia seeds are especially good for babies, as the seeds don’t need to be ground for the nutrients to be absorbed.  The coconut milk adds healthy fats good for brain development.

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Baby Chia, makes 6-10 baby servings
1 T coconut oil, melted
½ c chia seeds
½ t cinnamon
½ t vanilla
1-2 T liquid sweetener to taste (maple syrup or coconut nectar are good, or use Happy Bee Honey from Keepin’ It Kind’s new cookbook)
2 c coconut milk beverage (can also use canned light coconut milk for a creamier pudding)

Melt the coconut oil in a glass container (one with a lid that will fit all of the other ingredients later).  Once melted, add the chia seeds and stir very well.  Add the cinnamon, vanilla and sweetener and mix again.  Finally add the milk and milk again.  Don’t just put the lid on and shake it.  If the milk is cold it will cause the coconut oil to firm up, and you want to make sure you don’t have big clumps of chia.  Refrigerate overnight.

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You can serve it plain or mix in any other kind of fruit that you’d like—applesauce, berries, or bananas would all be great!  And bonus points that this is delicious for big kids and adults too—your whole family can enjoy it.

Fair warning—chia seeds stick to everything, so be careful not to get it all over.  I often find chia seeds stuck in Jonathan’s wrist rolls—fat baby problems!

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I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

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04
Jan 15

Cranberry Beefless Stew and a Happy New Year!

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Hello!  And Happy New Year!  It’s been a few weeks since I’ve last posted—I hope you were all way too busy doing fun things with friends and family to even notice.  I certainly was busy!  My entire family was in town for Christmas, which meant daily meet ups with “just the 13 of us.”  I had lots of fun visiting with my siblings, my new nephew who is just 3 months older than Jonathan—BFFs for life!—and my own boys!  It seems like it flew by and that time stood still all at once.  Tomorrow Irving is back to his grind at work, David is back to school, and all of our regular activities are starting up again.  I’m ready for it.

boys^^^ How cute are these three?  Best buds for life!

While I haven’t been typing I’ve been writing in my head.  I have lots of ideas to post about in the new year.  I have a new baby recipe for you, a new cookbook giveaway later this month, and a few family recipes too!

Did you set any resolutions or goals for yourselves this past week?  I celebrated my vegiversary times two on New Years Day—5 years ago my resolution was to become vegetarian and 3 years ago on NYD I became vegan.  They are probably the only two resolutions I’ve ever kept!  This year my goal is to get back to cleaner living.  Less processed foods, less sugar, less coffee drive thru, less vino. More exercise, more walks with my boys, more whole veggies, more green smoothies, and more homemade treats.

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The past two years have been doozies for me in terms of sticking to good eating habits and exercise—starting with a pregnancy in April of 2013 that ended in a miscarriage, and then Jonathan’s pregnancy just 8 weeks after that going all the way through his birth and infancy, and his continued inability to/dislike of sleep through the night consistently—I feel like I have had one fairly legitimate excuse after another.  But Jonathan will be 9 months in two weeks (please tell me that’s not true) so the excuses are done and I’m ready to put my health/food habits first!  Less Gardein nugget meals (but oh how we love them), more whole foods!

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So let me start with this meal for you—my mom’s veganized Cranberry Beef-less Stew.  This is a total stick to your ribs meal.  It is hearty, warm, and comforting—a total winter go to.  Seitan stands in for the Beef in this stew—I’m considering it a “whole-ish” food, as we make ours at home with just a handful of ingredients.  If you wanted to be really hardcore you could probably make it with just vegetables too—maybe mushrooms would work for a meaty sub?  I hope you enjoy this as much as we do—we’ve already had it several times this winter.

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Cranberry Beefless Stew
1 T oil
1 large onion, diced
4 stalks of celery, diced
5 carrots, diced
3 cloves garlic, minced
½ t paprika
1 t salt
½ t garlic powder
2 t worsteshire sauce (vegan—I use Annie’s Naturals)
1 16 ounce can whole berry cranberry sauce (not cranberry jelly, or sub with fresh cranberries, but compensate with a small amount of sweetener as they may be too tart)
1 bay leaf
3 c water (optional—replace half of the water for red wine)
1 pound seitan (1 quarter batch of my homemade recipe, or store bought—I like Upton’s Naturals)

Optional: 1-2 c diced red potatoes (These can be cooked right in the stew, added with the carrots.  Alternately, I like to roast some potatoes in the oven to serve along side of the stew.)

Place oil in a large pot and warm over medium heat.  Add onions and begin to brown.  Add celery, then carrots as you chop, giving it a stir with each addition.  Let brown for about 5 minutes.  Add the garlic cloves and  brown quickly.  Lower heat.  Add paprika, salt, garlic powder, worcestshire sauce, and cranberry sauce.  Give the whole mix a good stir.  Add in the water, bay leaf and the seitan and bring to a boil over high heat.  Turn down heat and allow to simmer for about 30 minutes, until all veggies are fork tender.  Remove from heat and discard bay leaf.  Serve!

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I love to hear from you! Please leave a comment on my facebook wall or send me an email at sarah@frieddandelions.com.

I’m on Bloglovin’—follow me to make sure you don’t miss a post!

 

 

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