We are two sisters that feed our families almost completely vegetarian. With 5 children aged 2 to 12 years between the two of us, we have had the joy and pain of experimenting. We plan to Blog 365 simple and kid approved meals. Most will be made-from-scratch but we will also share what we do when eating out. It may take more than 365 days to accomplish this but we hope you'll check back often, try our suggestions and give us your feedback.


73. Carrot Soup

I copied and pasted this from All Recipes - Joan Carney

I have made this several times and my husband and I really enjoy it.  If you don't use chicken stock I recommend 365 organic Vegetable Broth from Whole Foods Market and add a slash of whit wine to spruce it up. 

  • 3 pounds carrots, chopped
  • 6 cups chicken stock
  • 3 cloves garlic, chopped
  • 2 tablespoons dried dill weed
  • 1/4 pound butter
  • 1 1/2 teaspoons salt

  • In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.  In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.


72. Good Morning Toast

One of my favorite breakfasts is toast, but of coarse it's not the toast your mommy made you. (Unless your mom was really cool!)

Ezekiel Bread - (usually found in freezer section) lightly toasted
Earth Balance (or butter)
Raw Almond butter (or nut butter of your choice)
Raw, unfiltered honey
Strawberries - sliced
Raspberries and/or Blackberries

Make your toast, spread the butter, spread the peanut butter, spread the honey and arrange in your creative way, the berries.  I recommend piling on as many berries will stick to the honey surface of your toast.  If you've never tried this, you will be surprised with how much better it is than PBJ!  I also love using fresh peaches or apricots when they are in season.  I usually eat two pieces of this toast and sip some Earl Grey and boy do I feel good in the Morning!


71. Southwest Omelet and Blackberry Breakfast Dessert

If you don't know how to make an omelet ask a friend. I made this yesterday it was very refreshing.

Inside: feta cheese
spinach (chopped)
seasoned with adobo
On top: avocado slices

Serve for dessert:
small bowl of blackberries with (small) vanilla yogurt scoop and drizzled agave

70. Bruschetta

2 heirloom tomatoes diced
3 garlic cloves minced
2 sprigs oregano
1 sprig rosemary
1/2 tsp dried basil
about 15 chopped kalamata olives
salt and pepper to taste

Allow to marinate about an hour. I served on toasted french bread brushed with olive oil, (looks like an open faced sandwich when done). Top with bruschetta and a small sprinkling of mozzarella or parmesan cheese. Put under broiler until cheese is melted and serve with soup or salad for a complete meal, or alone for a small lunch.

69. Garlic Sauce

I made a veggie stir fry tonight and tried to mimic a garlic sauce that the Chinese take out place by my parents house makes. I got close and wanted to share with you. The problem is I wasn't fully paying attention to my creation so if you try this it is with some risk!

6 cloves garlic thinly sliced (lightly brown with veggies)

when veggies are almost done add:
1/4 cup agave nectar
2-3 shakes red pepper flakes
1/8 tsp chinese five spice
2 Tbs hoisin sauce
salt to taste
garlic powder to taste


68. Marinated Antipasta and Spinach Salad

garlic powder
6 - 10 plum tomatoes (quartered)
herbs de Provence or an italian seasoning mix

3 fresh garlic cloves
oregano (1 sprig chopped)
rosemary (1 sprig chopped)
basil (5 leaves chopped)
baby bella mushrooms (quartered)
1 diced small red pepper
1 diced small yellow pepper
1 diced small orange pepper
about a cup of artichoke hearts
1/2 cup chopped kalamata olives
1 can garbanzo beans
feta cheese

I oven-dried my tomatoes, starting around noon. I quartered them, tossed them in olive oil, salted them and seasoned them with powdered garlic and herbs de Provence. I put them in the oven at 250 until they smelled yummy and tasted amazing (about 4-5 hours). I set them aside to cool until I was ready to actually make dinner.

Then I cut tomatoes in half with my scissors, put them in a bowl with mushrooms. I then added my spices (which I also chopped with my kitchen scissors). Add minced garlic cloves, 1/3 cup olive oil and 1/4 cup red wine vinegar. Mix well and sit to marinate.

Chop peppers, add to mix along with artichokes and garbanzo beans. Mix all ingredients together and let marinate 30 minute - 1 hr. Serve over bed of spinach and top with feta cheese. This is really easier than it sounds you just need to plan ahead. Of coarse you could probably use sun-dried tomatoes instead and save some time but I promise the flavor will not be the same!


67. Mediterranean Pizza Salad and Soup

grape tomatoes
red peppers (roasted)
marinated artichoke hearts
calamata olives (I chop them with my kitchen scissors
feta or goat cheese
basil (fresh or dried)
oregano (fresh or dried)
garlic powder and salt to taste
handful of croutons

The other night I made pizza for my family. I put these same toppings on their pizza (using a store-bought pizza crust) and I made myself this salad. No dressing needed! I roast my own peppers. Just slice them, toss them in olive oil and broil until fragrant and edges start to turn slightly black (maybe about 10 minutes). I use my toaster oven, works great. I love the flavor of home roasted and its so easy! I served their pizza and my salad with a tomato-basil soup (365 brand is very good).

66. Aunt Laura's Kitchen Sink Salad

Large serving lettuce of your choice
1 handful grape tomatoes
1 diced avocado
2 celery stalks chopped
2 scallion onions sliced
1/4 red bell pepper diced
1/4 green bell pepper diced
1/4 yellow bell pepper diced
handful baby carrots sliced
2 handful craisins
2 handfuls fresh blueberries
soft goat cheese

You can stop here and be satisfied but this is just the start, now from here you can add more veggies, fruit or nuts to your delight. Use a sweet onion vinaigrette or blueberry or cranberry vinaigrette. The avocado and goat cheeses are non negotiable. They really set the tone of this salad. Enjoy!


Quick and Easy

Lately with the holiday season I have been more concerned about convenience and speed so here are a list of meals that we have been eating to keep things simple.

  • Banana, peanut butter, butter and honey sandwiches on whole wheat bread with yogurt and berries for dessert.
  • Baked potatoes with toppings and 365 (Whole Foods) Creamy tomato soup.
  • Mac-N-Cheese (organic white cheddar) mixed with a can of Italian Stewed Tomatoes - surprisingly yummy!
  • Lots of scrambled egg concoctions - you can do soo many things!
  • Cheese Quesadillas with sliced avocado, salsa, and sour cream.
  • Tonight: Frozen Ravioli with jarred red sauce!
Once my house gets in order I hope to add some more recipes - I have some in waiting to share! Happy New Year! 2010!


65. Apple Sesame Broccoli Slaw Salad

This is my oriental adaptation of my apple salad and I don't put it on any bread. Chop everything into a large bowl, whisk together dressing, pour over salad and stir. Hold the chow-mein noodles until a few minutes before serving so they won't get soggy. I like to eat this by itself for a lunch - if you have any suggestions of what to serve with it I would love to hear it! Makes 2 large or 4 small servings. As always my amounts are eyeballed!

2 diced apples (any kind)
3 sliced celery stalks
1 cup halved green grapes
3-4 sliced green scallion onion
1 small can mandarin oranges
2 cups broccoli slaw (pre-made)
1 cup crunchy chow-mein noodles

sesame dressing:
1/4 cup vegetable oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon soy sauce
  • 3 teaspoons sugar, honey, or agave
  • 1 teaspoon sesame oil
  • 1/4 teaspoon dried crushed red pepper
  • 2-3 dashes ginger powder


64. Rice with Peas and Cilantro

Yesterday I had some leftover rice and wanted to use it to make a quick lunch for me and the kids. I added frozen peas, warmed the rice and peas together, chopped cilantro and scallion onion, added soy sauce and mixed it all together. Very fast, easy and yummy!

4 cups cooked Rice
2 cups frozen Peas
2 large Scallion Onions sliced
small handful Cilantro chopped
Soy Sauce (to taste)

This was for lunch and would serve 2 adults. For a family you should multiply.


63. Hummus wraps

A staple in my house in hummus. We just use flat bread or tortillas, spread the hummus and start adding anything that sounds good. Often I think of it as a hand held salad. Here are some filling options.

Fried Tempe
Cheese (my favorite is Feta)
Herbs - any kind
Shredded Carrot, Cabbage, Squash
Red and Green peppers

and anything that will fit. I will often use lemon juice or salad dressing to add flavor. It is a great way to eat up raw veggies and a fast easy on the go lunch. Often times I use leftover cooked veggies or just do hummus alone!