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.


20 Fall Fruits and Veggies

1.     Apples - Nature’s ultimate fast food! High in vitamin C and fiber, apples come in a wonderful variety of flavors, textures and sizes.

2.     Avocado - If apples are nature’s ultimate fast food, avocados may just be nature’s most perfect food. They are high in fiber, potassium, iron, and vitamins A, C, and E.

3.     Bananas - another one of nature’s perfect, portable foods, bananas are high in vitamins C and B-6, potassium and fiber.

4.     Beets - known for their deep color (that’s a good thing) beets are a good source of folate, vitamin C and potassium.

5.     Cabbage - great in soups or salads, cabbage is high in vitamins A and C.

6.     Cauliflower - while cauliflower doesn’t really pass the deep color test, it is still a great source of folate, fiber and vitamin C. Try it roasted or mashed for a change of pace.

7.     Chestnuts - while most people think of eating chestnuts roasted, chestnuts are really good raw as well. They are high in vitamin C.

8.     Clementines - these tiny little oranges are so much fun to eat! They are a good source of vitamin C, fiber and folate.

9.     Cranberries - think outside the Thanksgiving box and use cranberries in cakes, breads and muffins while boosting their vitamin C and fiber.

10.   Figs - Did you know that fresh figs have more fiber than any other fruit or vegetable! Pair with a strong cheese or prosciutto for a good balance.

11.   Grapes - the deep purple and red varieties pack the most nutrition per grape. Grapes are perfect for lunch boxes and on the go snacks. Just remember to cut them and remove seeds for little ones.

12.   Grapefruit - good source of vitamin C, fiber and folate. Try the Ruby Red variety for a real treat.

13.   Kiwi -high in vitamin , did you know that the entire kiwi is edible? Yes, even the skin.

14.   Parsnips - Add a few cubes of parsnips to your next batch of mashed potatoes or mash them with carrots for a pleasant change. Parsnips are high in folate and vitamin C.

15.   Pears - In my opinion, nothing beats a good pear! Pears are wonderful on their own but they also work very well with cheese. Pears are high in fiber and vitamin C.

16.   Pomegranates - the very deep red color of a pomegranate tells of its healthy goodness! Pomegranates are a great source of iron and vitamin C.

17.   Pumpkin - pumpkins aren’t just for decorating. Their sweet flesh makes a wonderful soup and is also good in risotto. Pumpkin is high in vitamins A and C and folate.

18.   Squash - Winter squashes are a nutritional jackpot! They are an excellent source of vitamin A, vitamin C, potassium and fiber, and a good source of folate and thiamin. Roast, steam, use in soups, or even grill - there are so many ways to use squash.

19.   Sweet Potatoes - why settle for a regular old spud when you can get even more nutrition and flavor from its cousin the sweet potato? Sweet potatoes are high in vitamins A, C and B-6, fiber, copper and potassium.

20.   Swiss Chard - these deep, green nutrient rich leaves are high in vitamins A and C and iron. Wilt in a pan with a bit of olive oil and salt or steam for best taste!


45. Vegetarian Shepherd's Pie (FINALLY!!)

This is my version of a recipe found in Enchanted Broccoli Forest by Mollie Katzen. My husband made this while I nursed my baby! This has a lot of ingredients but it is very easy and delicious.
Make mashed potatoes first (set aside) and chop veggies while the potatoes are boiling. Preheat oven to 350 while you are mashing potatoes and it will be ready by the time you are done making the hash.

Mashed potato topping:
4 baking potatoes
3/4 cup sour cream or 1/2 cup milk
3 Tbs. butter
3 garlic cloves
salt and pepper to taste
Cube potatoes so they will cook faster. Boil with whole garlic cloves. When soft enough to mash strain potatoes reserving garlic. Mash garlic in with potatoes. Add the other ingredients and continue to mash until you get a smooth consistency.

Veggie Hash:
1 onion (chopped)
4 garlic cloves
1 green bell pepper (chopped)
1 lb mushrooms (chopped)
3 celery stalks (chopped)
1 cup frozen peas1/4 cup bread crumbs
3 Tbs cider vinegar or white wine vinegar
1 tsp Italian seasoning mix
1 tsp Salt
2 dashes cayenne
1 cup shredded sharp cheddar cheese
Sauté onions until soft, add garlic, spices, veggies, vinegar, and cayenne. Cook for about five more minutes.
Transfer veggie mixture to casserole dish, mix in bread crumbs and 1/2 cup of cheese. Spread mashed potatoes to cover veggie hash and top with remaining 1/2 cup cheese. Bake for 30 minutes and serve hot.

44. Steamed Veggie Pesto Pasta

1 small zucchini 
1 small yellow squash
1/2 head cauliflower
2 handfuls baby carrots
4 servings angel hair pasta
6 Tbs. store bought pesto sauce from jar
squeeze of lemon (optional)
parmesan (optional)

Prepare pasta and steam chopped vegetables until pasta is ready (they take the same amount of time to cook).  Place both in bowl and toss with pesto and lemon juice.  Top each serving with dash of cheese.  Serves four, great with a simple lettuce salad.

43. Amber's Pad Thai Sauce

I put these ingredients together and then after tasting realized that it was very similar to Pad Thai - one of my favorite dishes!

2 Tbs peanut butter
1 Tbs sugar
2 Tbs soy sauce (to taste)
1/2 tsp fresh ginger
1/2 Tbs fish sauce (to taste)
1/2 Tbs Thai Kitchen Green Curry paste
1/2 cup coconut milk

Mix together on low heat, add veggies cook until tender and crispy and serve over jasmine rice. Very yummy.  This makes enough sauce for four servings of stir fry. I used red pepper, mushrooms, onion, and celery and it only took about five minutes to cook on medium-high heat.


42. Oriental Mandarin Orange Salad

1 Small can Mandarin Orange Wedges
1/2 Small can crunchy Lo Mien Noodles
1 Small can Chopped Water Chestnuts
1/2 diced red pepper
1/2 diced green pepper
2 sliced scallion onions
1 large handful cilantro (washed and chopped)
1/2 head of Iceberg Lettuce
1/4 cup toasted almond slices (optional)

Toss together w/dressing. You can just use an oriental dressing of your choice or use my recipe as follows.  (Reserve the almonds for after the dressing is mixed in well and top each individual salad serving.) 

Dressing: Blend or mix well!
Reserved 1/2 can juice from mandarin oranges
1/4 cup T. Marzetti Asian Ginger Dressing
1 Tbs. Sesame  Oil

Makes four medium or three large dinner salads.  Could be served with wonton soup, avocado wedges, and sesame crackers.  We just ate salad until we were full! (Sorry no picture.)


41. Bev's Cheese Enchiladas

1 clove garlic
4 tbsp. veg. oil
3-4 tbsp. chili powder
2 cups water
1 tbsp. cocoa (this is the secret ingredient!)
1 bouillon cube
1/4 cup vegi. oil
12 corn tortillas
16 oz. grated Mexican cheese
1/2 cup chopped onion

1. Saute garlic in oil until soft. Add flower and chili powder. Cook and stir to make a roux. Add water, cocoa, bouillon cube and salt. Bring to a boil. Reduce heat and simmer 5 minutes or until bouillon cube is dissolved.
2. Mix together cheese and onion
3. Heat oil in skillet over med. heat. Quickly dip tortillas to soften
4. Place 1 tbsp. cheese mixture in center or tortilla and roll. Place seam side down in a baking dish. Repeat until all tortillas are filled.
5. Spoon sauce over enchilada's. Sprinkle with onion and remaining cheese.

Bake at 350 degrees for 20-30 minutes or until cheese has melted.

40. Amanda's Tortellini Soup

4 small can's broth
1 pkg tortellini noodles
1 small pkg. sliced mushrooms
1 bag fesh spinach
pinch of fresh or dried basil leaves

Put all of this in a pot and cook as directed for the tortellini.


39. Tarah's Mexican Lentil Soup

1 tbsp olive oil
1/2 c. onion, chopped
1/2 c. carrot, chopped
6 c. water
16 oz jar salsa- your favorite tomato based
1/2 c. dry lentils, rinsed

Saute carrots and onion. Add all other ingredients to pan. Bring to a boil. Simmer 30-40 minutes.

Serve with sour cream and cheddar cheese on top and cheese quesadillas on the side.

38. Rebecca's Wellness Soup

2 boxes broth
2 cups water
1- 8 oz bag fresh spinach
2 cups uncooked rice (wild or white)
3 carrots cut in chunks
1 whole tomato, chopped
lots of fresh garlic, chopped, to taste
2 stocks celery, diced
season to taste with salt and pepper

Bring to a boil then simmer for 10-15 minutes (done when rice is cooked).

37. Rebecca's Salmom Ceasar Salad

4-5 Garlic cloves, finely chopped
1 tsp mayo
1/2 tsp pepper
1/2 lemon, squeezed
1 inch anchovy paste (so precise aren't we! LOL)

Mix above and pour over torn romaine lettuce. Top with salmon and sprinkle with fresh Parmesan cheese.


We hit 1,000!

Amber and I are having such fun with this blog and we are thrilled to see that we are having frequent visitors! Please come back again soon as we are going to be posting some great new things in the next couple of days. And send your friends too!


Still CRAZY!

So, Amber is here and will be moving in to her new house next week. I am soooo excited to have my sister back in town but we are all still a bit crazy. Next week I promise we will add some yummy stuff but in the mean time, here's a great site for healthy, veggie food. It's also a GREAT site for mommy advice of all kinds :) 



Great ideas for lunch!

Sadly, we are both a bit overwhelmed by life right now. But I wanted to share this great site I just found. They have super neat, garbage-free lunch boxes and a page with ideas for healthy lunches (not all veggie, but most are easily modified). With three school age children, that is a never-ending challenge for me. Have fun and I promise we'll be posting lots very soon!


36. Quiche (Feta, Rosemary, Tomato)

6 eggs
1 small tomato wedged
6 0z feta cheese
1 large sprig rosemary
1 pie crust
1 Tbs honey mustard
all-purpose seasoning

Spread mustard to cover entire crust, use more if needed.  Spread cheese on bottom of crust.
Mix eggs with seasoning mix and rosemary, then pour over cheese.  Place wedges on top and bake pie on 350 for about 40 minutes until golden, or according to frozen pie crus directions.


Just wanted our readers to know that I am in the middle of a move so my entries for the next month will be more sporadic and probably contain more convenient foods.  Thanks for reading!


35. Quiche (Spinach and Mushroom)

Every time I make a quiche I do it differently.  I am finding it hard to ruin.  I have used 3 eggs, more cheese, less cheese, any and all kinds of cheese as well as loads of veggies.  My favorite cheese to use is feta and my favorite veggies are tomatoes, spinach, broccoli, and onions (only sliced thinly on top).  I am sure I will make another one and I'll post it in the future as well. Enjoy!

Frozen Whole Wheat Pie Crust
4-6 oz Cheddar Cheese 
4-5 Eggs
2 large handfuls Spinach (chopped)
1 cup sliced Mushrooms
4 Tbs. Mustard
All-Purpose seasoning Mix
1/3 cup milk (any kind)

Spread mustard on bottom of pie crust.  Slice cheese. Chop spinach, and slice mushrooms. Layer ingredients in this order: (in pie crust) 1/3 cheese, all mushrooms, 1/3 cheese, all spinach, 1/3 cheese.  Beat eggs, add a little seasoning mix and milk and pour over layers.  Bake 350 for 30-45 minutes.  Take out when top begins to brown. 


34. Huevos Rancheros

This is one of those "recipes" that isn't really a recipe at all. Basically, I assess the pantry and anything that's traditionally "Mexican" goes on top. The only essential is huevoes- eggs. 

Fry an egg or two per person
If I have tortillas I put one on the plate first, then just start topping!

My favorite is: refried beans, eggs, Cheddar cheese (shredded), salsa, sour cream and fresh cilantro

It's so simple and reallllly yummy! 


33. Tomato Soup and Grilled Cheese Sandwiches

I like the Imagine brand Creamy Tomato soup and I add a lot of fresh grated parmesan cheese to make it creamier and tasty.    I also use Ezekiel Bread and a good strong Cheddar Cheese. Nothing too special but always a yummy dinner for a simple night!


32. Eggs in Tomato Nest and Roasted Veggies

If you make this meal, start veggies first and preheat oven while chopping.  Make sure to hollow out a lot of tomato otherwise the juice will make it too runny and you won't have enough room for the eggs - I also suggest serving the tomatoes in a separate bowl. 

Feta Cheese
Fresh Basil Leaves
Salt and Pepper

Dressing for Veggies:
1 Tbs. - Olive Oil
1/2 Tbs. - Tarragon
3 Tbs. - Dijon Mustard
2 Tbs. - Honey

(keep all veggies in large bite-size pieces)
1/2 Cauliflower head chopped
1/2 Red Onion chopped
1 - Yellow Squash diced
1- Zucchini  diced
1 - small Russet Potato diced

Hollow out your tomatoes.  In each tomato place one basil leaf, then crack an egg into whole sprinkle top with salt and pepper, feta cheese and parsley.  Bake at 400 for 20 - 30 minutes making sure that the egg is completely cooked. 

Mix together dressing and veggies in bowl so that the veggies are well coated.  Roast veggies for about 30 - 40 minutes and stir occasionally.


31. Eating at Cracker Barrel

We were given a Gift Certificate for Cracker Barrel, so we went last night.  I almost had a veggie platter which comes with four veggies and bread but fish sounded too good!

I ate:
Red Potatoes
Fried Apples

My son ate:
Fried Okra
Corn Bread
and... some of my fish

My Husband ate:
something we won't mention on our Veggie Blog!!


30. Power Protein Breakfast Smoothie

I make this often when I need a protein boost or a healthy snack (especially during pregnancy). My husband and two year old son both love it!

1 cup uncooked rolled Oats
2 cups vanilla Soy Milk
2 ripe Bananas
4 Tbs. Almond or Peanut butter
2 Tbs. Raw Honey or Maple Syrup
1/2 tsp. Cinnamon 

Put dry oats in blender and use grain/crumb setting if you have one or just blend until it has a roughly unified consistency (not crucial - the finer you make it the smoother your drink will be).  Add milk and blend.  Add banana, nut butter, honey or syrup, and cinnamon.  Blend until smooth and drinkable.  All ingredients can be adjusted or altered based on your preferences.  Sometimes I like it room temp and sometimes I add ice - add more milk if it's too thick to drink.  This combination makes 2 drinks that give you approximately 25 grams protein each. 

29. Bean Burritos and Avocado Topping

Whole Wheat Tortillas
Can Vegetarian Refried Beans
Ready Made Salsa of your Choice
3 Avocados 
juice of 2 Limes
Herbamere or Garlic Salt

Scoop out avocados into mixing bowl and mash with fork or potato masher, add lime juice and seasoning to taste.  Mix and set aside.  Put Beans into center of tortilla and fold tortilla into burrito.  Place in dry pan over low heat (about two minutes) folded side down, flip and heat other side.  Remove from pan and cover with avocado topping and salsa.   

Serve with spanish rice or chips and cheese dip.


28. Salmon Cranberry Salad

This was a last minute creation when I realized I hadn't made my hubby anything for dinner... oops!  This meal is similar to a salad that my sister said she had at Penera - I had never seen it before.  It's always surprising when you find out that your own creation is already being served at a restaurant!  Multiply ingredients to equal how many salads you want to make.

1- Tbs. butter
1 - frozen salmon burger
2- handfuls frozen green beans
1- handful sliced almonds
1- handfuls dried cranberries
Field Greens
Olive oil 
Red Wine Vinegar 

Fry salmon burger in butter leave plain or add any all-purpose spices that you like.  When fully cooked set aside and let cool to room temperature.  Sauté green beans on medium heat (in same frying pan) until crisp and tender.  Cut salmon into strips, and put everything onto a bed of field greens.  Lightly drizzle with oil and vinegar.  Serve with warm bread herb crackers or baked potato.


27. Fried Tempe and Roasted Veggie Salad

1 Pkg Tempe
3 Tbs Capers
2 Red Potatoes
1 bunch Asparagus
Baby Romaine Lettuce
Olive oil 
Balsamic Vinegar
1 Garlic clove
juice of 1/4 of lemon
pepper to taste
parmesan cheese - shredded

Quarter potatoes and snap asparagus (keep tender ends).  Toss together in olive oil to coat lightly.  Sprinkle with pepper and 1/4 lemon juice.  Roast in oven on 375 until potatoes are easily pierced with fork.  While veggies are roasting slice tempe into bite size pieces.  Pour 1/4 cup olive oil in pan turn on medium high heat - add tempe and capers.  Brown tempe on both sides and allow capers to get crispy.  When the tempe is almost ready add minced garlic and take off heat as soon as it begins to brown.  Drain off oil and set aside.  Dish salad greens, top with veggies, tempe & capers (w/ garlic), drizzle lightly w/ vinegar and add cheese.

Could serve two large or four small salads.  Suggested accompaniment Tortellini with red sauce.     


26. The Best Pancakes Ever

My husband and I have been trying different recipes for pancakes and after a few modifications I think we have finally landed on a keeper!

1 1/4 cups All-Purpose Flour
1 cup Whole Wheat Flour
2 tsp. Salt
2 tsp. Baking Soda
4 Eggs
3 Tbs. Honey
1 cup Buttermilk (can substitute with yogurt)
1 cup vanilla Soy Milk
1 Tbs. Vanilla Extract
2 Tbs. plus Vegetable Oil

Mix dry ingredients, beat together wet ingredients and combine. Heat lightly oiled frying pan to medium high, pour 1/4 cup of batter for each cake and lightly brown on each side. Use butter (small pat) before each one to keep pan stick free. Our favorite addition is sliced bananas!

25. Mexican Bean Salad

This salad is very flavorful and filling!  The longer it marinates the better it tastes!

For Salad:
1 - can Blackeyed Peas
1 - can Kidney Beans
1 - Red Pepper diced
1 - Green Bell Pepper diced
1/2 - Purple Onion diced
1/2 - Cucumber diced
1 1/2 - Tomatoes diced
1 - Scallion Onion diced
1 - large handful Cilantro diced
1 - Avocado (Quartered)
Sour Cream

For Dressing: (Mix together until combined completely)
juice of 2 - Limes
1/4 cup Olive Oil
1 - clove minced Garlic
Tsp. Herbamere Seasoning Mix (Optional)

Put Beans, Veggies and Cilantro in large mixing bowl, cover with dressing and mix well.  Allow to marinate together for about 30 minutes to an hour before serving.  Top each serving with an avocado quarter, a dollop of sour cream and spoonful of Salsa.  Can also be served on a bed of lettuce. 



24. Corn Chowder

I found a recipe for Corn Chowder in Mothering magazine. We love Panera's Corn Chowder so I was excited to find a recipe that looked similar. I took the recipe to the grocery store, bought all the ingredients- then promptly lost the magazine! So, this is my version of the Mothering magazines Corn Chowder recipe :)

3 cups Almond Milk (original flavor)
1 bag frozen corn
1/2 red pepper, chopped
1/2 cup white onion, chopped (I bought the pre-chopped for the first time. WONDERFUL!)
1 stalk celery
2 baking potatoes, cubed
1 tsp Adobo seasoning (or garlic powder and pepper)
8 oz. water
bullion cube

Put in large pot and bring to a slight boil. Turn heat to simmer for 10 minutes. Remove from heat (be sure potatoes are done) and enjoy!


23.Black Bean Quesadilla

This is for a single quesadilla. Modify to your needs.

1 large (burrito size) tortilla
1/2 cup cheddar cheese
1/4 cup black beans
sour cream

Heat butter on med. in a large pan. Place tortilla flat in pan and add cheese to 1/2 of the tortilla. Put the black beans on top of this and then fold empty side over. Watch the cheese and as it starts to melt flip the tortilla to brown other side. Remove from heat and cut into wedges. The sour cream and salsa can go on top or can be put into small bowl to dip into.

22.Black Bean Salad

1 can black bean
1/2 red pepper, chopped
1 cup corn
1/2 cup onion, chopped
fresh cilantro
dressing (anything light)

Toss all ingredients togther and serve! Serve with corn muffins or tortilla chips.


21. Baked Potato Broccoli Casserole

2 potatoes
3 heads of Broccoli
1 bag/box Croutons
block of Cheddar Cheese (shredded)
small carton Cream of Broccoli Soup (Imagine soups)
2 Tbs. Sour Cream
3 eggs
tsp. Spike and tsp. Mixed up Salt (or all purpose seasoning)

First, bake potatoes, let cool and dice.  Chop broccoli, shred cheese, and crush croutons.  In bowl, mix together potatoes, broccoli, 1 egg, 1/2 of soup, and 1/2 of cheese.  Pour into baking dish.  In same bowl mix croutons, rest of cheese, rest of soup, sour cream, 2 eggs, and seasoning mix.  Pour on top of broccoli and potato mixture in casserole dish.  Bake on 350 for 45 minutes or until starts to brown on top.   


20. Vietnamese inspired Noodle Soup

1 - 2cup veggie broth cube
5 cups water
1/2 Tbs. Fish sauce
1 Tbs. Sesame Oil
2 Tbs. Soy Sauce
1 Tbs. fresh grated Ginger
4 Julienned Baby Carrots
3 Julienned (and cut in half) Celery Sticks
Vermicelli Rice Noodles (to your own preference)
2 chopped scallion onions
6-8 large mint leaves  (chopped)
2 dashes red pepper flakes

Prepare noodles first, drain and set aside.  Put water, sesame oil, soy sauce, ginger, carrots, celery in medium soup pot and bring to a boil. Let cook for about three minutes and turn down to low.  Add noodles, onions, mint, and red pepper flakes.  Keep on low for about five minutes and dish into bowls.  


19. Egg Pizza for Two

This is basically a frittata with less eggs.

2 Tbs butter
6 eggs
1 medium tomato
1/2 cup feta crumbles
1 handful spinach leaves 
3 large basil leaves
garlic powder
pepper to taste
* you also need a large frying pan that can be put under the broiler

Slice tomato and cut into thick pieces.  Roughly chop basil.  

Melt butter on medium heat in frying pan.  Pour eggs in pan and sprinkle all ingredients into eggs.  Cook until bottom is firm and eggs are almost done (Eggs will be runny on top).  Do not flip or mix eggs!  Put pan in oven on broil until golden on edges and firm in center.  About 6 minutes - but watch carefully! 

*This is not very filling by itself - serve with tomato soup, bread or a salad.


18. Fried Green Tomato Sandwiches

3 Green Tomatoes
6 slices Sourdough Bread
16 large leaves Fresh Basil
4 slices Sharp Cheddar Cheese
Mayo or Ranch dressing (optional)
1 1/2 cups Corn Meal
1 Tbs. Garlic Powder
1/2 Tbs. sea salt
pepper to taste
3 eggs

Mix corn meal with garlic powder, sea salt and pepper and set aside.  Slice tomatoes about quarter inch thick (or more if you like) and set aside. Slice cheese if needed.  Scramble eggs and set aside.  Place eggs, corn meal mixture and tomatoes near stove where you will create a work space for frying.  

After I to fry tomatoes, I like to put them in my toaster oven on warm until I'm ready to put sandwiches together.  I also like to "double dip" but you can skip the second dip to save time. 

Start by heating about 3/4 cup of oil in medium size frying pan.  I turn it on high and then turn it down to medium when I am ready to put the first tomato in.  Dip one tomato slice at a time, you can fry as many as will fit in pan at a time. Dip tomato in egg followed by corn meal (cover both sides pat corn meal with fingers to help it stick).  Dip in egg again and corn meal for second time.  Then gently place in pan with hot oil.  Fry on each side for about two minutes or until golden.  Repeat for each tomato and place in warm oven or on paper towels to drain off excess oil.  
When you are done frying, make each sandwich with 4 basil leaves, two tomatoes, a slice of cheese and mayo or ranch.  You might have extra tomatoes which are great dipped in ranch on side.      

*This is great served with sweet potato fries, or potato salad.

17. Spinach Pizza

store bought pizza crust
tomato sauce ( I use pasta sauce b/c it has more flavor than pizza sauce)
olive oil
garlic powder
spinach (two handfuls)
8-10 large basil leaves
5 small mozzarella balls
1/2 cup shredded parmesan cheese
1/4 cup pine nuts

Preheat oven according to pizza crust instructions.  Toast pine nuts in dry pan over medium heat, carful not to burn - watch until golden brown and set aside to cool.  Lightly coat crust with olive oil (all the way to the edges) and sprinkle with garlic powder.  Spread tomato sauce.  Place spinach and basil into a bowl to chop with scissors.  Put even layer of greens over sauce.  Now sprinkle in nuts evenly over greens.  Slice mozzarella and add layer. Then cover all of greens with shredded parmesan.  Bake according to pizza rust instructions and enjoy!


16. Very Berry Salad

I ate this salad with a humous tortilla wrap for lunch.

3 - handfuls Field Greens
3 - chopped Strawberries
1 - handful Red Raspberries
1- handful craisens
2 - handfuls blueberries
1/3 cup pecans
1/4 cup feta cheese
2 Tbs. Raspberry Vinaigrette


15. Coconut Curry Split Pea Soup

This soup is plenty by itself but can be served with toasted pita bread and olive oil.
6 cups water
1 bag split peas
4 medium white potatoes diced
1/2 sweet onion diced
1 large carrot diced
3 celery sticks diced
veggie broth cube (to make two cups worth)
two handfuls chopped fresh parsley
1 tsp. powdered garlic
salt and pepper
1 1/2 Tbs. turmeric powder
1 Tbs.  curry powder
1 can coconut milk 

Start water on high in stock pot to boil.  Add bullion cubes, peas, potatoes, onion, carrots, and celery.  Bring to a boil then turn down to medium low.  Then add parsley, garlic, turmeric, and curry powder.  Once veggies are soft turn down again and simmer until split peas are soft, they will eventually turn to mush.  (Add more water as needed to keep liquid covering peas and veggies.)  Add salt and pepper to taste, and stir in coconut milk just before serving. 

*note that turmeric and curry are strong flavors and preferences may vary, I recommend adding slowly and tasting broth as you go. 

14. Raw Avocado Tomato Soup and Black Bean Salsa

Both the soup and salsa taste best if you allow them to sit for about 30 minutes in fridge before serving.  Serve with tortilla chips.
Basically you just blend all soup ingredients together in a blender.  The most difficult part of this meal is having access to a juicer (this recipe in blender needs the liquid).  If you don't have a juicer you can put all ingredients into a food processor and omit carrot and celery.  I would go ahead and add full amount of red pepper though. 

6 ripe tomatoes
3 ripe avocados
juice of one carrot
juice of two celery sticks
1 red pepper (juice of 1/2 of  red pepper)
juice of 1 1/2 lemons
1/2 of medium red onion
1 large garlic clove
1 handful fresh cilantro
dash red pepper flakes
adobo seasoning mix and salt and pepper to taste

For:  Salsa ( simply mix all ingredients together)

1 can black beans
juice of two limes
1/4 of red onion diced
handful of cilantro chopped
1 mango diced or thawed frozen mango pieces
dash of garlic powder
salt and pepper to taste


13. Favorite Fish Stick Dinner

Black Beans and rice
Fish sticks
Baby Carrots
Corn bread muffins

1.Prepare Jasmine rice in rice cooker (i love these!)
2. Preheat oven for fish and muffins
3. Prepare fish and muffin mix (Jiffy corn bread muffins per box instructions except I sub. Almond milk for milk and add 1/2 can corn and 2 tsp sugar)
4. Put in oven together
5. Black beans- 2 cans black beans, 1/2 cup white vinegar (or apple cider) and a dash of Adobo- bring to low boil then simmer
6. 1/2 bag baby carrots with 1/4 cup water in microwavable bowl. Pour 1/4 cup honey and 1 tsp dill over the top. Microwave until desired crunchiness (I did 2 1/2 minutes and they were still really crunchy and bright orange)


12. Pei Wei Curry Coconut and Spring Rolls

I tried to find a picture.  My husband brought dinner home last night from Pei Wei.  If you haven't been there before and there is one near you, give it a try.  My favorite is their Teriyaki Bowl.  You can order almost anything with tofu instead of meat.


11. Baked Pasta

Nice change from regular pasta and red sauce.
  • Pasta shells (I use rice pasta to give ourselves a break from so much wheat in our diet, a friend turned me on to Tinkyada - the texture is the most like "real" pasta.)
  • Shredded Romano Cheese (found in specialty cheeses, sharper but similar to parmesan.)
  • sliced fresh Mozzarella balls 
  • chopped or torn fresh Basil
  • 1 - jar Pasta Sauce
Shred Romano Cheese if it isn't already.  Boil pasta a few minutes short of directions.  Place in baking dish, add generous layer of fresh basil pieces over pasta.  Pour whole jar of sauce over basil and pasta.  Place mozzarella in layer over sauce (I didn't use much and it didn't need much - meaning, you can leave spaces).  Cover with shredded Romano or parmesan cheese.  Bake 450 for about 15 minutes or until cheese is melted well but not brown.  

Served with Salad and Garlic toast.


10. Turtle Island Special

The name comes from a great little deli and organic shop in Atlantic Beach, Florida.  They call this sandwich the Belle Norte.  It is simple, beautiful, and smells wonderful!

French Bread loaf (My Whole Foods has a whole wheat that is really good.)
olive oil
balsamic vinegar
fresh mozzarella balls
fresh basil
garlic powder
salt & pepper

The amounts you use are totally up to you.  First get bread ready, slice french loaf horizontally and cut into individual size pieces to make sub sandwiches.  Slice tomatoes thinly, roughly slice mozzarella so that it will lay nicely on bread can be thick or thin. Toast bread in toaster oven or under broiler.  It is best to make sandwich while the bread is still hot.  On one side - drizzle with olive oil and place the cheese slices in a single layer. Then a basil layer, and tomato tomato layer. Drizzle vinegar over tomatoes and sprinkle with garlic powder and salt and pepper.


9. Birthday at Olive Garden

My sweetie had a birthday last week and we went to Olive Garden and a movie to celebrate. I had my favorite thing there and it's veggie!
Capellini Pomodoro:
Roma tomatoes, garlic, fresh basil and extra-virgin olive oil tossed with capellini.

I ate about half and took the rest home for the next night!

Back-to-school lunch box ideas

I know this isn't really what our blog is "about" but I am doing my usual scramble to find a list of good lunch ideas. I thought you might be able to use this too :) .

Lunch Ideas:

Tomato and cucumber
Tuna (if you eat fish)
Egg salad
Pimento cheese 

tomato wedges with ranch
cheese and crackers
tobouli & humous with pita wedges or chips
match stick veggies with simple thai peanut sauce (recipe below)
frozen or home-made bean burritos

Cereal snack mix
Celery with peanut butter
Boiled egg
Oatmeal cookies
Banana bread
Zucchini bread
Corn muffins

Simple Thai Peanut sauce: (serves 2)
4 Tbs. raw sugar
4 Tbs. peanut butter
1 Tbs. soy sauce 
dash ginger powder
dash garlic powder


8. Stuffed Bell Peppers & Broiled Tomatoes

1 - box Couscous
1/3 cup pasta sauce
4 - large green bell peppers
6 oz. feta cheese
1 - zucchini
1 - yellow squash
4 Tbs. olive oil
1 Tbs. powdered garlic 
1 Tbs dry italian spice mix
salt & pepper
1 cup parmesan cheese
4 small/medium very ripe tomatoes

Preheat oven to 400 degrees.   
Dice zucchini and yellow squash.  Make couscous according to box instructions.  Put couscous in mixing bowl, add squash, feta cheese, 2 Tbs. olive oil, garlic and spices.  Mix well.  Cut tops of peppers off, stuff each pepper and top with parmesan.  Replace pepper tops so that veggies will steam inside.  Slice top of tomatoes off, drizzle with olive oil, salt and pepper and top with parmesan.  Place peppers and tomatoes on cookie sheet, turn oven down to 350 and bake for about thirty minutes or until peppers are easy to pierce with fork and cheese is slightly golden on tomato tops.  Let cool for about five minutes before serving.  Any leftover couscous mixture can be baked and served on the side.


7. Vegetable Soup

The other day was a rainy day and I needed to use up the leftover veggies from the week so I decided to make soup.  It was very good!

4 Tbs. olive oil
3 cloves garlic
1/2 sweet onion
2 lg - red potatoes
2 handfuls baby carrots
1 head cauliflower
1 head broccoli
2 zucchini squash
1 yellow squash
1 can kidney beans
1 - large can diced tomatoes
2 - 2 cup size veggie bouillon cubes
6 cups water
1/4 cup red wine vinegar
2 tsp. red pepper flakes
couple dashes Mixed Up Salt
couple dashes of Spike
1 Tbs italian spice mix
extra salt and pepper to taste

Roughly chop all vegetables first.  Put oil, garlic, and onion in large stock pot.  Let garlic lightly brown then add water, tomatoes, bouillon cubes, red wine vinegar, spices, potatoes,carrots and kindney beans . Bring to a low boil, cover and let cook for about five minutes.  Add rest of veggies, and continue to keep at low boil until veggies are at desired tenderness (approx. 30 minutes).   Add more salt and pepper to taste 


6. veggie dinner

My parents went a way for a couple weeks and had lots of veggie's left from our trip to the farmers market so they donated them to us. I wanted to use them up before they went bad so this is what we did:

yellow squash

Chopped (big pieces) and steamed with a little butter, Braggs and Spike (I love the way these two smell together!). We put that on top of brown rice.

I also made mashed cauliflower by chopping up one head, steaming it in a little water until pretty soft. I drained the water, mashed the cauliflower and then added butter, salt and pepper. My kids aren't picky so I wasn't trying to "trick" them but none of them could figure out what it was and they all loved it ("tastes like mashed potatoe's!").

For a little protein I made cheese toast in the toaster oven.



5. Grilled Veggie Kabobs

My husband does all the grilling so if he is not around I would use olive oil in place of butter and broil veggies in the oven. You could always use Teriyaki sauce on the veggies as well.

Cut in large bite size chunks:  
Red Pepper
Green Pepper
Purple Onion
Zucchini Squash
Yellow Squash
Pineapple (fresh or canned)

Place veggie bites on Kabobs in rotating order. Melt 1/2 stick of butter and add a couple cloves of minced garlic and 1 Tbs of sugar (preferably raw, unrefined). Baste veggie kabobs several times with butter mixture to coat evenly. Grill until veggies are tender and slightly charred on edges of peppers and onions. (Can also be broiled in oven- but be careful not to burn.) Serve with brown rice and soy sauce or Liquid Braggs. Grilled sweet potatoes is another good alternative.


4. All-American Portobello Burger with Garlic Mashed Potatoes, and Green Beans

For Burgers:

2 whole wheat burger buns
2 large portobello mushroom caps
swiss cheese
1/4 cup barbecue sauce
1/4 cup worcestershire sauce 

Mix together BBQ sauce and worcestershire.  After cleaning off your mushroom caps, use basting brush to coat them generously with 1/2 of the BBQ mixture, bottom side up.  Marinate for 15-30 minutes.  (While marinating start mashed potatoes.)  Put oil in non-stick pan, just enough to lightly cover.  Sauté mushrooms and baste both sides while cooking for about 8 - 10 minutes on medium heat.  Toast burger buns place mushroom caps on bottom bun and top with swiss cheese.

For Mashed Potatoes:

4 red potatoes
3 whole garlic cloves
1 cup crumbled feta cheese
3 Tbs. sour cream
4 Tbs. butter
salt and pepper to taste

Quarter potatoes and cover with water in pot to boil.  Add garlic and boil until potatoes are soft and easy to pierce with a fork.  While potatoes are boiling, put butter, sour cream, and feta cheese into a mixing bowl.  When ready drain water from potatoes, saving garlic.  Add garlic cloves and potatoes to mixing bowl and mash all ingredients together until you reach desired consistency (I prefer chunky.)  Salt and pepper to taste.  Bon appetite!

For Green Beans:

bag frozen green beans
1/2 small white onion - thinly sliced vertically
1 minced garlic clove
1 Tbs. butter
Salt and pepper

Put butter in frying pan on medium high.  Add onions and saute until becoming soft, add garlic and green beans and continue to saute stirring only occasionally allowing onions and green beans to brown slightly.  Salt and pepper to taste.


3. Curry Garbanzo Bean Burritos

This Recipe is inspired by a taco recipe from the Vegetarian Times magazine. I altered it according to my preferences and what ingredients were available to me. My two year old loved it and calls anything made with a tortilla a "pizza-tia".

1 Tbs. olive oil
1 Tbs. toasted sesame oil
about a cup diced vidalia onion
2 cans garbanzo beans
1 8oz can pineapple chunks w/ juice
2 Tbs. chopped cilantro
2-1/2 Tbs. curry powder
1-1/2 tsp. grated fresh ginger
zest of one lime and juice of one lime
flour tortillas
1 whole diced red pepper
1-2 cups baby romaine lettuce chopped

First chop onions, red peppers, and remove and chop pineapple from can. Chop lettuce and cilantro (I use scissors.) Put sesame and olive oil in pan on medium high heat, cook onion until soft. Add garbanzo beans, juice from canned pineapple, cilantro, curry powder, ginger, and salt and pepper to taste. Cook until liquid evaporates and beans begin to brown, stirring occasionally. Remove from heat and add lime juice and zest. Stir and gently mash garbanzo beans with your spatula or a fork. (Keeps the beans from rolling out of burrito wrap and is easier to fill tortilla.) Fill tortillas with bean mixture, red peppers, pineapple and lettuce.
serves 3-4 adults

2. Eggplant Parm

This is what I made with the rest of my farmers market eggplant. Super easy and much healthier than traditional parmasean.

1 large eggplant
16 oz mozzerella cheese, shredded
olive oil
1 jar marinara
1 pkg spagetti

Slice eggplant to desired thickness. Place in a single layer in oven proof casserole dish. Brush with olive oil and broil until lightly brown (about 5 minutes). Remove from oven and sprinkle with cheese. Serve along side spagetti with marinara.

1. Farmers Market Thai Soup (vegan)

I took my kids to the Jacksonville Farmers Market a couple days ago. I go a few times a year but somehow forget how dog-on cheap it is. I bought so much (with 40.00!) that I needed something to throw a bunch of misc. veggies into. On my way home from a too-late trip to Target (when will ever learn?!) I called Amber for an eggplant idea. Here's what we came up with:

1 med. eggplant, cubed (about 1 inch)
1 sweet onion, sliced- large slices
2 med red bell peppers, cubed
1 cont. white mushrooms, cubed
2 cans coconut milk
1 box Organic broth
grated ginger, to taste
sea salt, to taste
Braggs, to taste (or soy sauce- I was out)
juice of two limes
cilantro, fresh

Put all veggies in large pot. Add liquids and bring to a boil for about 2 minutes. Take off burner. Add ginger, sea salt, soy and lime. Stir well and serve with cilantro on top.

My 5, 8 and 10 year old all liked it. My 8 year old didn't love the mushrooms or eggplant but tried a little and ate everything else.

Let us know how you like it!