vegetarian chili

I prefer this vegetarian chili over any other chili I've ever had. The only adjustment I made was to leave the jalapeño pepper out. I like slightly spicy, not super spicy, so it worked out perfectly for me to leave that hot little pepper out!

http://www.tasteofhome.com/recipes/contest-winning-vegetarian-chili

pizza

Every Friday is pizza/movie night at our house!  We are working to help our kids branch out from cheese pizza....not very  successfully so far. Below is the homemade pizza Dave and I had last night. He's a Hawaiian pizza fan and I love veggie pizza.  And the honest truth is, I really love it without cheese. My side has olives, green bell peppers, and purple onion.  I put the spinach and cherry tomatoes on after I cooked it.  But the best part is the whole wheat crust!!  I use my whole wheat bread recipe made with natural yeast....a post for another day. But I crave and love this bread/pizza crust. And it's beyond healthy, at least according to my definition of healthy. I'm learning that everyone has their own version of what the word "healthy" means.  I believe that whole wheat is exceptionally healthy, as long as it's prepared correctly. I sure do love and crave my version of what I feel is "healthy"...and I love this pizza. 

peanut butter granola bars

I kind of don't want to make these again because my self control went out the window.  Seriously. They were a hit and so easy!!  Not to mention the fact that they are much more healthy than store bought granola bars that have 500 ingredients that you can't pronounce. 

1/2 cup creamy peanut butter

1/2 cup pure maple syrup

1 tsp vanilla 

2 cups rolled oats (not quick oats)

1/2 tsp salt

1/2 tsp cinnamon

Preheat oven to 350 degrees. Line an 8 by 8 inch baking pan with parchment paper. 

In a sauce pan mix together peanut butter and maple syrup. Mix over low heat, whisking with a spoon just until it becomes smooth. Remove from heat and add vanilla. Then add oats, salt, and cinnamon. Wet hands and press oats into the pan. 

Bake for 18-20 minutes until the sides of the bars are slightly brown. Let cool completely, and slice into 8 rectangles. Store in a sealed container at room temperature. 

white bean and potato soup with spinach

I love potato soup....any type of soup with potatoes.  Maybe it's my Idaho roots, but potatoes hold a special place in my heart.  Most potato soups have a milk base, and though my tastebuds like milk based things, my stomach disagrees.  Plus my baby is allergic so we're trying to be careful for the time being.  This soup is milk free but just as good, if not better than any other potato soup I've ever known and loved.  Seriously, so gosh darn delicious.


White Bean and Potato Soup with Spinach

3 medium potatoes
4 cups cooked white beans (or 2 cans)
900 ml veggie broth or chicken broth
2 cups chopped spinach
1/2 medium onion
4 garlic cloves
1/2 cup cashews
2 tsp dried basil
1/2 tsp smoked paprika
Pinch of crushed red chilies
1/4 tsp garlic salt
Salt and pepper to taste

Boil the potatoes until very soft. Cut into pieces and add to soup pot.
Blend cashews with 1/2 cup water until smooth. If your blender is not a blendtec or vitamix you may wish to soak them for a few hours first. Add blended cashews to soup pot.
Chop onion and garlic, water saute until cooked, then add to pot.
Add all other ingredients to soup pot and cook on medium heat until it starts to bubble, the cashew cream will thicken up a little. Remove from heat. (This should only take about 10 minutes or so)
Add chopped spinach and stir it in.

taco salad with cilantro-lime dressing

I made this for dinner last night, but didn't finish it quite in time to eat before Parker's football game.  So I grabbed some tupperware and sent it out the door with Dave (I was home with a sick little girly).  This is the text I got from Dave while watching the game :"This salad is fan-freaking-tastic."  I think that pretty much sums it up.
Adapted from Forks over Knives, The Cookbook

For the salad, layer the following (or add/subtract veggies of your choice), with the lettuce on bottom:

chopped romaine lettuce
1 large chopped tomato
broccoli florets
cauliflower florets
1 chopped cucumber
One 15 ounce can pinto beans, drained and rinsed
One 15 ounce can black beans, drained and rinsed
2 cups frozen corn, thawed

For the dressing (mix the following in blender):
One 15 ounce can cannelloni beans, drained and rinsed
One bunch cilantro, leaves and tender stems
One bunch Italian parsley leaves
1/4 cup tahini or hummus
One 4-ounce can diced green chilies, drained
2 tablespoons soy sauce
1/4 tsp crushed red pepper flakes
1 to 2 cloves garlic, optional
zest and juice of 2 limes
1 cup water

4 corn tortillas

Cut the corn tortillas into slices.  Broil on high for 5 - 10 minutes until crispy.

Add the dressing and tortillas strips to the layered salad and done!  You will have left over dressing.  Store in airtight container for 4-6 days and use it for another salad or dip.

banana almond granola

I made this last night, and have been snacking on it all day!  I can't stop, and Dave likes it too. I think it has the perfect amount of sweetness. My kids however, are accustomed to the sweeter granola I typically buy from Costco. I'm hoping to convert them!  So easy to make!

http://www.forksoverknives.com/recipes/banana-almond-vegan-granola-recipe/

easy oat groats

This is one of our favorites!  We use a stainless steel thermos and it turns out perfectly every time!

1 part oat groats 

(or whatever grain/mix of grains you choose.  oat groats are the whole oat before it is sliced into typical oatmeal we are accustomed to.  it resembles wheat before it is ground.  speaking of wheat, Dave prefers wheat over oat groats, but I prefer the oats!  any grain will work)

2 1/2 parts boiling water

Fruit, cinnamon, honey, whatever sounds good

At night, place the oat groats plus boiling water into your stainless steel thermos.  Let it sit all night. In the morning, add your fruit, etc.  My picture has added honey, almond milk, and peaches. It was heavenly....one of my all time favorite things to eat.