Sweet Potato Burritos

DON"T be thrown off by the photo! I know it looks like....something that belongs in the toilet, hhemmm! But if you don't give this recipe a try, you really will be missing out on a great blend of flavors and spices. This recipe makes a lot and freezes well! I never would have thought to blend black beans and sweet potatoes, but it works incredibly well!

6 cups cooked black beans (save some of the liquid)

4 cups cooked sweet potatoes

1/2- 1 cup of black bean liquid (or water if you used canned beans)

1 onion, chopped

4 garlic cloves, minced

1/4 cup water

3 Tbsp chili powder

2 tbsp soy sauce

2 tsp cumin

pinch of cayenne pepper

Saute onions and garlic in 1/4 cup of water then set aside. In food processor blend black beans adding liquid a little at a time until refried bean like consistancy. Put processed beans in large bowl and repeat until all beans have been processed. Put sweet potatoes through processor until creamy, add to large bowl with beans. Add sauted onions, garlic, spices and soysauce to the bowl. Mix well.

I use whole wheat tortillas. I spread the desired amount on the tortilla and heat in the microwave for 30 seconds. Then I fold it up like a burrito and put it in a non-greased skillet to continue heating and creating a slightly crispy tortilla, 1-2 minutes. Super fast, super easy and SUPER YUMMY! Oh...and they're healthy too!

Oatmeal Waffles

My friend, Tammy Harris, gave me this recipe just in time! Since we've changed our diet, I have not make our standard Krusteez waffles. Much to the dismay of my seven-year-old, Andan. He's been asking me (daily it seemed), and I just haven't been able to come up with anything. And then Tammy saves the day (or should I say morning :-0). All this recipe consists of is one part rolled oats to one part non-dairy milk (Tammy said Vanilla Soy). She suggests one cup per person. mix ingredients, cover and refriderate over night.

I added to the recipe a little. This is DEFINATELY kid approved! Elijah ate two! That's never happened.

What I love about this recipe is that there is no added sugar, it is super simple, super healthy and SUPER yummy!

4 cups rolled oats
4 cups almond milk
2 tsp cinnamon
1/2 tsp nutmeg
2 tsp of vanilla

Mix ingredients, cover and refridgerate over night. When I opened it in the morning, I thought, "I can't put that in the waffle maker!" LOL So I sent the mixture through the food processor (blender would work too). Heat in your waffle maker until steaming has stopped. These freeze well and cook well in the toaster.

Non-fried Beans

Elijah, my three-year-old, loves Roserita Refried Beans. He's at that stage where the same thing for lunch

e v e r y d a y is just fine with him, and preferred. If you know what I mean. Sometimes, when something is working, you just don't want to mess with it. So I've been a little leery of trying to make a healthier version of these...afraid he would reject my beans and refuse any and all beans in the future. I actually did try with a TASTY black bean sweet potato mix (that's a recipe I WILL have to share soon!). It didn't fly! Now we classify beans, "Are those black or brown, Mom? I only want brown, ok?" So I got the message..don't mess with the "brown" beans!

BUT...I found this recipe on www.allrecipes.com called Non- refried beans. The reviews were excellent, so I decided to tempt fate. The results were great! AND....They passed the kid test!!!!!

This recipe is so yummy (and easy), I can't wait to make it for a family gathering...yes, it's that good!



3 cups dry pinto beans, rinsed
1 onion quartered
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
9 cups water

1 jalepeno, optional ( I didn't add this, but I will when making for someone other than my kids)


1.Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on low for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

2.Once the beans have cooked, strain them, and reserve the liquid. I removed the onions as well. Using a food processor blend beans until smooth and creamy. You may need to add some of the liquid until it reaches the desired consistency.

This recipe made about 7 cups of non-fried beans. I cooked my beans overnight. I got up once to check the water level and ended up adding a cup of water

Chickpea Sandwich Spread

This chickpea (garbanzo beans) spread is so yummy and versatile. Chickpeas are a great source of protein as well. The first time I made this, I used cayenne pepper, salt, garlic powder and red onions. It was good and it had a kick to it. Perfect to top with lettuce and tomatoes. This morning I used red bell pepper, green bell pepper, onion, garlic powder and salt. SOOOO GOOOD!

You can used canned garbanzo beans. I like to buy them in bulk, soak them over night and then cook them for an hour. I keep some in the fridge and freeze the rest. Chickpeas are great for making hummus as well!



19 ounces chickpeas

1/4 red bell pepper

1/4 green bell pepper

1/3 of an onion

1 tsp garlic powder

1/2 tsp salt

about 1/2 cup veganiase or non dairy sour cream

Pulse chickpeas in food processor until blended. Add veganaise, salt and garlic powder to food processor and pulse (add just enough for a creamy smooth texture). Put mixture into a bowl. Pulse onion and bell peppers in food processor until chopped. Mix into chickpeas.

Vegan Cupcakes

My husband is doing an awesome job. He is losing weight daily. I am sure that some of you can relate, but he has to say no to a lot of temptations to stay on the right path. It seems that almost everytime he goes to work he steps into a junk food zone. Bagels, donuts, cookies and candy to name a few. Well tomorrow is ice cream sunday day. I really feel for him! I wish there were better policies concerning foods in the work force. It would be better for the people and better for corporate America. I'm sure mood and production would improve. But if I can help make it easier for my husband, then I'll try.

This is a great recipe from http://www.allrecipes.com/. It is simple to make it your own. These cupcakes turned out very moist and have a nice light taste to them (not too sweet). The original recipe calls for all purpose flour and Coconut oil. I used whole wheat flour. Next time I will try replacing the oil with unsweetened applesauce.

    1 tablespoon apple cider vinegar (or white vinegar)
    1 1/2 cups almond milk (room temperature)
    2 cups flour
    1 cup raw sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup coconut oil, warmed until liquid
    1 1/4 teaspoons vanilla extract

1.Preheat oven to 350 degrees F (175 degrees C). Grease one 12 cup muffin pan or line with 12 paper baking cups.


2.Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly. These don't rise much so fill about to the top.

3.Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

I used powdered sugar and wax paper to create these little heart tops. Plus, I wanted to keep these light!

Hawaiian Chickpea Teriyaki

I love chickpeas. I made an awesome chickpea sandwich spread with a nice kick to it just the other day. I also love it as a humus. I don't think I love it as teriyaki. Next time I'm trying tofu! So if anyone has some recommendations for me, that would be great!

This recipe originated from The Happy Herbivore Cookbook. Although I made many adaptions and will make more the next go round.

     4 cups of rinsed, drained chickpeas

     1 can chunk pineapple (in pineapple juice) drained

     1 onion cut in wedges

     1 green or red bell pepper chopped in large bits

     1 cup of Annie's Natural Teriyaki Sauce (no high fructose corn syrup!)

In skillet add teriyaki sauce with chickpeas. Allow to marinade for 5-10 minutes. Turn heat to high. Add onions and bell peppers. Continue to stir. Turn to medium-high heat when it starts to boil. Add pineapple during the last couple of minutes when sauce is almost all cooked in. Serve over rice.

Vegan Chili (Hold the Cheese!)

Chili is always a great dish to make. Usually I make this a little (too) spicy. But this time I didn't add the spice (Cayenne pepper and jalapeno) for the sake of the kids. The flavor was still great! This can be a super simple and fast dish to make (buy canned ingredients). Or you can use fresh ingredients with some pre food prep! When buying canned goods, read labels!! I almost bought diced tomatoes with added high fructose corn syrup! And did you know canned kidney beans can have added sugar??!! Geesh, no wonder we have such an unhealthy nation!

    1/2 cup TVP (Textured Vegetable Protein)
    1/2 cup of water
    2 tbsp vegetable powder (bullion)
    2 cups black beans
    2 cups kidney beans
    1 small onion chopped
    1 green bell pepper chopped
    4-5 cups diced (canned or blanched fresh) tomatoes
    3 Tbsp chili powder
    2 tbsp cumin

In small bowl mix half a cup of warm water with tvp and vegetable protein. Set aside. In medium sized pot, saute onion and bell pepper in 1/4 cup of water until onion is translucent. Add all of your other ingredients into the pot including the tvp. Bring to a boil and lower to medium heat. Continue to heat stirring often for about 10 minutes. Lower temperature and simmer for at least 20 minutes.

The tvp in this recipe, tastes like ground turkey! Yields 6-7 servings.

Chocolate Coconut Protein Bars

This is a Jamie Eason recipe that I found and adapted somewhat to fit what I had on hand. It's a great no-bake recipe that is packed with protein. It's also versatile to fit your taste, from chocolate to a less sweet dark chocolate.



     2 cups oatmeal

     4 scoops  protein powder
     4 TBSP coconut milk
     4 TBSP coconut oil
     1/2 cups carob chips or other vegan chocolate chip (ghiradeli is great)!
     2- 4 TBSP unsweetened cocoa powder (depending on how sweet or not you may want it.)
     1 cup unsweetened almond milk(or other non-dairy milk)

Line a 9 inch square baking dish with parchment paper. In a small microwavable bowl combine coconut oil and chocolate chips. Heat in microwave until chocolate is melted (30-60 sec). In mixing bowl combine oatmeal, protein powder, and cocoa powder. Mix well. Add coconut chocolate mixture and coconut milk. Mix again. Add almond milk and mix well. with spatula, spread evenly into prepared dish. Put in freezer for about an hour. Lift out and cut into 9 squares. Wrap individually in parchment paper and store in fridge.

Family Update!

Well we have a lot of exciting things happening in our house, amidst the trials! Some can not be disclosed yet. We'll wait to see what the future holds!

The freezer is emptying out and we are two meals away from being meatless. Matter of fact, next weeks menu only has one meat dinner. You know what that means...lot's of new recipes to try! I am excited to be going meatless. We have also cut out eggs and milk. Next will be cheese. The kids are thinking, *oh no! We're going to starve!* I'll let you all know how it goes. As far as Roque and I are concerned, we've already seen that we don't miss it. I've noticed that the two little ones are trying (and eating) a wider variety of food then they had in the past.

Other great news is that I have lost a total of 57 lbs. to date! Just 23 more to go. I am still losing a steady amount each week (4.6 lbs. this week alone!). I am REALLY enjoying running. I look forward to my 5 evenings a week when I can hit the "track". Roque has gone with me a few times. I have really enjoyed that!

Roque is 3 weeks into his journey. He is starting how I did, with the Nutrilite Weight Management program. Between that and my good cooking (oh yea, and his exercise and determination :-P) he's lost 11 lbs!!

 Somebody's been paying attention! He's got his own routine

going. And NO, we don't exercise in our chonies. It's his

personal preference!

The other great news is that Roque"s blood sugar levels

keep dropping. Thanks to healthy eating, exercise and

these great all natural supplements from Nutrilite!

Oatmeal Raisin Bars

These oatmeal bars are a favorite in my house. I usually make one and a half batches and bake it in a 11x16 sided cookie pan. There is sugar in this recipe, but no oil or eggs. I usually keep my hands off and leave this snack to the kids.

This is the recipe for one batch...but you may want to make more!

    2 cups rolled oats

    3/4 cup packed brown sugar

    1/2 cup of wheat germ

    1 cup wheat flour

    3/4 cup raisins (or chocolate chips, or.....)

    3/4 teaspoon of ground cinnamon

    3/4 teaspoon salt

    1/2 cup light agave nectar

    1 cup of no sugar added applesauce

    2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease 9x13 baking pan or use parchment paper.

In large mixing bowl  (or mixer) combine all dry ingredients (even the raisins). Add wet ingredients and continue mixing until well blended. Pour into prepared pan and spread evenly with a spatula.

Bake 30-35 minutes until it begins to turn golden on the edges..don't over cook. Cool for five minutes then cut the squares while still warm. Store in an air tight container.

   

Banana Black Bean Brownies

I got this recipe from Lindsay Nixon's, The Happy Herbivore. She calls them Black Bean Brownies. I really don't taste so much brownie as I do banana. They are super moist! But slightly too sweet. I will definitely be making this again, but will tweak the recipe a bit. Maybe omit the agave nectar or reduce the amount of banana. Even thought the main ingredient is black beans, you wouldn't guess it! while this didn't pass the kid test(looks like a brownie but doesn't taste like one), It did pass mine. I think there is potential with this easy recipe.

These are 112 calories each, 0.9 grams of fat and 3.5 grams of protein. Recipe yields 9 squares.

This recipe was so breezy to make in the food processor. I'm in love! I need one. I borrowed my mom's (dad's) while they are out of town ;-). This recipe can be made in a blender....but SOOOO easy in a processor.

    1 15 oz can of black beans, drained and rinsed

    2 spotted bananas

    1/3 cup agave nectar

    1/4 cup unsweetened cocoa

    1 tbsp ground cinnamon

    1/4 tsp salt

    1/4 cup instant oats

1. Preheat oven to 350 F.

2. grease standard 9 in square pan.

3. Combine all ingredients except oats in food processor and blend until smooth, stopping and scraping the sides as needed.

4. Stir in the oats and bake for about 30 minutes until toothpick inserted int he middle comes out clean. Allow to cool completely before slicing.



Chocolate(er..vegan) Chip Cookies

I ordered a cookbook the other day and it came in the mail two days ago. It's called The Happy Herbivore by Lindsay S. Nixon. Happy indeed! These recipes are low or no fat, super easy and look super yummy! I had to try the Chocolate Chip Cookie recipe today. I didn't have chocolate chips on hand, but I did have some carob chips. I also found out that Ghiradelli chocolate in naturally vegan. I will have to check that out! These cookies passed the kid test and we have to watch for one sneaky little 3 year-old cookie monster!

I did double this recipe. Doubled, it yields about 36 cookies.

    2/3 cup unsweetened applesauce

    1 cup light brown sugar

    2 tsp vanilla extract

    1/2 cup non-dairy milk

    2 cups whole wheat flour

    2 tsp baking powder

    1/2 teaspoon salt

    2 tbsp cornstarch (I found some at Sprouts that is made from GMO FREE corn!)

    a few dashes of cinnamon

    1 cup of vegan chocolate chips

Preheat oven to 350 F.

Grease cookie sheet or line with parchment paper

Combine wet ingredients in mixing bowl.

In small bowl whisk flour, baking powder, salt, cornstarch and cinnamon.

Mix in dry ingredients with wet in three batches.

Stir in chocolate chips.

Drop spoonfuls ( I use a cookie scooper) on cookie sheet. Bake 7- 10 minutes

61 calories per cookie, 0.7 g of Fat, 6.2 g of sugar, 1 g of protein

You Can Have Your Baby and Pizza Too

When I was pregnant with Elijah, I remember the OB GYN nurse telling me that one food that I must absolutely not eat was pizza. I never understood why, but she was pretty adamant about it.

Pizza does not have to be an un-healthy forbidden endeavor. Actually it can be quite wholesome AND yummy.

 Start with a homemade whole wheat crust. This is the Betty Crocker

pizza dough recipe. I used all whole wheat flour and coconut oil instead of

olive oil. Sprinkle pizza dough with a little garlic salt  after it is rolled and on the pan.

Bake for 10 minutes at 400 degrees. Then add your ingredients.

Add your tomato paste/sauce to the pizza.

Add your favorite ingredients. Most vegetables should be pre-

sauteed in water (and garlic if you like) until they are tender crisp.

This is a vegetarian/vegan pizza. I knew my hubby wanted cheese.

I wanted to try it without and do without the added fat.

Bake for another 10-15 minutes at 400 degrees. 

 

Well, I wanted to indulge in my vegan pizza without

worrying about all the carbs I was consuming. So I took my

Nutrilite Carb Blocker 2. This supplement uses fermented soy and

white kidney bean abstracts to block the absorption of both sugars

and starches without blocking vital minerals and nutrients. It will block

up to 500 carbohydrate calories! Click on the photo to learn more about

this all natural product. Item #100193

Making Your Own Tomato Sauce

Making your own tomato sauces can be relatively simple and usually cheaper. The other benefit is that you control what goes in your sauce. For me that means no sugars or milk products. If you've never done this before, here's a simple series of steps to follow.

    1. Bring a pot of water to a boil.

    2. With a knife, cut a small x into the bottom of each tomato.

    3. Drop tomatoes into boiling water for 30 seconds.

    4. Remove from water (some then immediately put tomatoes in ice water, to stop the cooking process. I skip this step because I will be cooking the tomatoes anyway).

    5. From the x peel the tomatoes completely.

    6. Cut tomatoes in half and remove seeds and juice.

    7. Blend remaining tomato halves in blender until smooth liquid.

    8. Cook in large sauce pan adding your favorite ingredients. Boil covered for 5 minutes. Then lower 

        heat and simmer-boil for about 30 minutes.

 My sauce with lightly sauteed garlic, salt and Italian seasonings.

 Boil-simmering out some of the liquid

 Making a thicker paste is easy. Use a coffee filter and drain extra liquid.

This tomato paste will be perfect on tonight's pizza!

Wholesome Pancakes

My kids eat a lot of pancakes. It's pretty much the "go to" breakfast in our house. I admit that before I started my journey to better health, my "go to" mix was Krusteez. Just add water and mix! But now that we are on a path to better health, I whip up a batch of these. Whatever doesn't get eaten goes into the freezer. Makes many easy mornings. Just reheat in the microwave.

    2 2/3 cup of whole wheat flour
    1 1/2 cup rolled oats
    6 Tbsp flax seed meal
    2 tsp cinnamon
    2 tsp baking powder
    1 tsp baking soda
    2 eggs, beaten
    2 1/2 cups almond milk (or your milk choice)
    2 cups of water

Mix dry ingredients together and mix in wet ingredients. Cook like you would pancakes.

Early Mornings

You know what makes a great early morning? Breakfast that makes itself and kids sleeping in! Well, I can help you with the breakfast..but you're on your own with the kiddos! God was showing me grace this morning when both of these lined up (yes, on the same morning!!)! Yes, it was a blessed morning. I enjoyed some time with my hubby before he was off to work and I had some time, just God and I.




Steel-cut Oats with Almonds





Steel-cut oats have become increasingly popular. Just in case you haven't heard of them, they are the inner part of the whole grain groats which have then been cut with a steel blade. They don't look anything like your rolled oatmeal and it takes longer to cook. It is also much heartier and filling. If you are a diabetic, these are definitely a better choice as it will take your body longer to digest and slow down the rate at which your body turns it into sugar.

I don't know about you, but the words "takes longer to cook" does not sound appealing...at all!! Especially in the morning! Until, that is, I found out I could cook them in the crock pot! OVERNIGHT!!! I have made this twice in the last week....LOVE it! My kids don't care for this variety of oats, yet. But that doesn't bother me. That means leftovers and this reheats nicely in the microwave for another quick breakfast.

 So this is how I do it. Wad a piece of foil and put it

on the bottom of the pot. This just puts a space between

the pot and the baking dish.

You'll need a baking dish that will fit in your pot with the

lid on.

This a great recipe to play with and add your favorite ingredients to. This is the way my hubby, Roque and I like it.

 

    1 cup of steel-cut oats

    2 cups almond milk

    2 cups water

    1 Tbsp Cinnamon

    1 teaspoon all spice

    1/2 teaspoon nutmeg

Put all ingredients in your crock pot safe dish. Put the dish in your pot on top of foil. Put water in the CROCK POT, around your dish. Fill to about the same level as the ingredients in your dish. Set your crock pot on low for 8 hours. In the morning, stir well cover for about 5 minutes and serve. Add your favorite toppings!

Tortilla Soup...Great for Fire breathing Dragons!

Tortilla Soup garnished with cilantro, pinch of cheese and crispy corn tortilla strips.

These were easy to make. Just slice the tortillas very thin (with pizza cutter) and cook in a frying pan (no oil needed) over medium high heat. continue to turn until crisp.

This was a spicy soup. Even though I tried to cool it off by going with a mild sauce. It was still spicy! BUT...my family loved it!! Even my three year old, Elijah, had two servings. He told me that if he was going to be a fire breathing dragon, he needed to eat spicy food.

We will definitely be having this again. Especially during the cool winter months.

This recipe is enough to feed a family of 8-9 people. If it's too much for you, half the ingredients.

    2 cans (16 oz) mild red enchilada sauce

    2 cans black beans

    2 cups of frozen corn

    5 cups water

    4 tbsp vegetable bouillon

    1 lb. ground turkey (optional)

    1 cup tomato sauce

    1/2 tsp chili powder

    1/2 tsp cumin

    2 cloves garlic

    chopped cilantro

   

Mix enchilada sauce, water, tomato sauce, vegetable bouillon, chili powder and cumin in pot over medium-high heat. Heat skillet to high. Add 1/4 cup of water (I've learned to use water instead of oil), ground turkey and garlic until browned. Add corn and beans (drained and rinsed) to turkey until heated. Then add to soup. Cook over medium heat for about 10 minutes and then simmer on low for another 20.

Serve and garnish with tortillas and cilantro.



Quinoa and Black Beans

Quinoa and Black Beans

This is a very easy and yummy recipe that I found on allrecipes.com. I made one change. I added a pound of ground turkey. The next time I make this, it will be a vegetarian/vegan dish.

1 lb ground turkey
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro(optional)

Directions
1.Heat the oil in a medium saucepan over medium heat (for extra health, omit this step). Stir in the onion and garlic, and saute until lightly browned.

2.Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

3. Brown ground turkey, if you are adding it.

4.Stir frozen corn and turkey into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.



Crispy Eggplant bake

This recipe was actually inspired by a friend of mine. Julie Shue had a great recipe for an eggplant bake (I'll have to ask her if I can share it on here someday!). Breading and baking the eggplant was the first step. I discovered that these crispy seasoned treats were quite yummy just like this!

       1 eggplant thinly sliced

       2 eggs, beaten or egg substitute

       3/4 cup seasoned bread crumbs or panko crumbs ( I make my own bread, slice and dice and season with garlic salt, italitian seasoning and parmesean cheese)

Heat oven to 350. Dredge eggplant slices through eggs and bread crumbs, coating both sides. Place on cookie sheet. Cook for 10 minutes on each side. Enjoy as a snack or as a dinner side de' lish.



Yummy Turkey Sweet Potato Tacos

I found this yummy recipe on Allrecipes.com. I did modify it a bit to fit the needs of our family and what we had on hand. This was super simple to put together and was a winner with the whole family (even the teens!).

  
       3/4 pound of ground turkey ( I used a super lean 99/1)
       1 large yam
       0-4 jalapeno peppers (I omitted because of my little ones)
       1/2 onion, chopped
       1-2 cloves of garlic minced
       1 tbsp of chili powder
       1 tsp of ground cumin
       1/2 tsp salt
       3/4 cup of fresh salsa (I used mild and avoided sugars and preservatives)
       cilantro
       whole grain tortillas (the corn ones I bought were just 60 calories each)

Peel the sweet potato and dice into small squares. Cook in a microwave safe bowl for 10 minutes. In a skillet brown turkey (add oil if you need to..I have been omitting it.) add chopped onions and garlic, cook for about 7 minutes over medium heat. Add spices then add sweet potatos and salsa mix well and simmer over low heat for about 4 minutes. Heat tortillas. Garnish tacos with cilantro and salsa (and what ever else your heart or diet allows).