Curried Lentil, Squash, and Apple Stew

This sweet and savory stew is a fun vegetarian alternative to your typical beef stew. We love the flavors of the ginger, curry, and apple, and it's great French rustic look. A perfect dish for a cool fall or winter night!

 

 

Curried Lentil, Squash, and Apple Stew
from Chloe's Kitchen
Serves 6

2 Tbsp olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 tsp grated fresh ginger (we use the tube kind)
1 Tbsp curry powder
1 1/2 tsp sea salt
1/2 cup dried lentils (we like to add an additional 1/4 cup)
2 1/2 cups vegetable broth (a little more if you're doing extra lentils)
2 Tbsp tomato paste
3 cups peeled butternut squash (1/2 inch cubes--they need to be this size or they'll get too soft; if they're smaller, add them in a few minutes later)
1 large unpeeled apple, diced
5 oz baby spinach
1 can corn, or frozen equivilant (optional--our addition)

In a large pot, heat oil over medium-high heat, and saute onions and carrots until almost soft. Add garlic, ginger, curry, and salt, and let cook a few more minutes until fragrant. Stir in lentils, broth, and tomato paste. Bring to a boil, cover, and simmer for 25 minutes. Add squash (wait 5 minutes if smaller) and apples, cover, and simmer for another 25 minutes, or until vegetables and lentils are tender. Uncover and stir in spinach until wilted. Add salt to taste and serve.

Our Favorite Marinara

Growing up eating a lot of spaghetti, then practically living off of it in college, it's sadly been a dish that has rarely made it on to Travis' and I's dinner table since we've been married. That is, UNTIL we discovered this marinara recipe. It's ridiculously easy to make, from ingredients that are usually on hand anyway, and it elevates your hum-ho spaghetti to a pasta that's totally delectable. We've paired it with brown rice (or whole wheat) spaghetti noodles and Chloe's meatball's for both our Easter and Father's Day dinner's this year, which tells you how much we love it. :) We've also added it to stuffed shells,  lasagna (which was a huge hit at our family get together in Idaho), and used it as a pizza sauce, which shows how incredibly versitile it is as well. Bon Appetit!

 

Marinara Sauce
from Chloe's Kitchen
Makes 4 cups

2 Tbsp olive oil
1 onion, finely chopped
1 large carrot, peeled and finely chopped
1 cup finely chopped celery
2 garlic cloves, minced
2 tsp Italian seasoning
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 28-oz can crushed tomatoes
1/4 cup soy, almond, or rice milk (we do a soy/almond mix)
1 Tbsp brown sugar or maple syrup

Heat oil in a large saucepan over medium heat. Add onions, carrots, and celery and saute until onions are soft and vegetables are lightly browned. Add garlic, Italian seasoning, salt, and pepper, and let cook a few more minutes. Add crushed tomatoes and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes, or until the sauce thickens.

Remove from heat and stir in nondairy milk and brown sugar, which will soften the acidity of the tomatoes. Adjust seasoning to taste.

Mexican Medly Quinoa

Quinoa (keen-wa) is one of those super grains that we keep wanting to use more in our cooking, but don't have a lot of recipes for. Well, we got this recipe from a friend a while back and finally got around to making it last night...and loved it! It's colorful, super easy to put together, and packed with protein and veggies, making it a super star dinner. We hope this will be a healthy hit with your family too!

Mexican Medly Quinoa
Heavily modified from Epicurious' Black Bean And Tomato Quinoa & Trader Joes Organic White Quinoa package instructions
Makes 4 servings

For the dressing:
Juice and zest of one lime
2 Tbsp butter, melted
1 Tbsp vegetable oil
1 tsp sugar
1/2 tsp (or more) cumin
1/2 tsp salt
1/4 tsp pepper

For the quinoa:
1 cup quinoa
2 cups water

For the mixture:
1 (15 oz) can black beans, rinsed and drained
2 medium tomatoes, diced
4 green onions, chopped
1/4 cup chopped fresh cilantro
2/3 cup corn
1/2 to 1 mango, diced (as much as desired)
1 avocado, diced
(Next time we also plan on adding 1/4 cup onion (instead of the green onion) + 1 garlic clove and 1/4-1/2 cup diced red pepper, sauteed until soft)

Whisk together the dressing ingredients in a small bowl; set aside.

Rinse quinoa in 1-2 changes of cold water. Place quinoa and 2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer and cook until all the water is absorbed (for about 10-15 minutes). (When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.)

Add dressing to the quinoa and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. Serve as is, as a filling for soft tacos, or as a dip with tortilla chips (our favorite). 

Grandpa Lemmon's Favorite Whole Wheat Chocolate Chip Cookies

We just got back from a trip to visit family in Idaho. While we were staying there, we were blessed to have Travis' grandfather, Mel Lemmon, stay at Travis' parents house with us for a week. And during our stay, Travis' mom whipped these cookies up for a couple different family get togethers, and everybody loved them, but especially Grandpa Lemmon, who just couldn't get enough! These cookies are super soft and delicious, and about as healthy as a cookie's going to get! So go ahead and eat a few (Grandpa did! ;) ).

Gold Medal's Whole Wheat Chocolate Chip Cookies
Makes 3 dozen cookies

3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened (we do 1/2 cup butter, 1/2 cup applesauce)
1 tsp vanilla
1 egg (we subsitute 1 Tbsp flaxseed meal + 3 Tbsp hot water, mixed)
2 cups whole wheat flour (we like to do 1 cup wheat, and 1 white, otherwise they are VERY soft)
1 tsp baking soda (plus 1/4-1/2 tsp if using the "flax egg")
1/2 tsp salt
1-2 cups chocolate chips
Heat oven to 375. In large bowl, stir sugars, butter (and applesauce), vanilla and egg until well blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
On lightlly greased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheets to cooling racks.

Daddy Dave's Pizza Dough--Whole Wheat Style

The (aforementioned) Holloway pizza tradition began with Travis' father Dave, who served his mission in Italy and has since created some of his own delicious Italian dishes (which are all family favorites!). Here we've taken his pizza dough recipe and just switched out some of the white flour for wheat to up the health factor. It's one of our whole families favorite pizza crusts--lightly crisp on the outside and pillowy on the inside--we love this homemade dough!

Daddy Dave's Pizza Dough
Makes 1 extra large pizza crust

2 1/2 tsp instant yeast (if using active dry yeast, follow the instructions on the package instead)
1 Tbsp sugar
1 cup warm water
3 Tbsp oil
1 tsp salt
2 1/2 cups flour (1 1/2 of whole wheat flour, 1 cup of white or vice versa)

Combine yeast, flour, sugar, and salt in a bowl. Add the oil and water, then stir to combine. Once it's combined, knead dough a few times with your hands. (If it's too sticky, add flour by the tablespoonful until it no longer sticks to your hands.) Form into a ball and place in a bowl, then cover bowl with a dish towel, and let it rise for 45 minutes. Preheat oven to 450. Roll out dough on a floured surface; transfer to a prepared pizza paddle (that's been sprinkled with cornmeal) and top with desired sauce and toppings. Carefully slide onto the pizza stone and bake for 8-10 minutes (or until the cheese is melted and the bottom of the crust is lightly browned.

Guacamole Grilled Cheese Sandwich

My love for avocado has already been established, so you'll understand why this recipe caught my eye. Just picture it with me--crusty bread, creamy guacamole, and melted cheese, all nestled together in one perfect sandwich that's ready to eat in less than 15 minutes. Seriously. It's indulgent and delicious, and will make you feel like you're at your favorite sandwich shop. Mmmm...

 

Guacamole Grilled Cheese Sandwich
Altered from Two Peas & Their PodServes 2

1 ripe avocado
1/4 small onion, minced OR 1/8 tsp onion powder
1/2 clove garlic, minced (1/4 tsp pre-minced garlic)
1 small jalapeño, stems and seeds removed, minced OR a couple shakes of red pepper flakes (for those--like us--with low spice tolerance)
1 tablespoons cilantro leaves, finely chopped
1/2 tablespoon of fresh lime juice (but I'd start with 1 tsp, and add more to taste)
1/4 teaspoon coarse salt
A dash of freshly grated black pepper
1/2-1 Roma tomato, chopped
4 slices crusty (bakery) white or wheat bread
2-4 slices Cheddar cheese
Butter, for buttering bread

To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel and put in a small bowl. Using a fork, mash the avocado. Add the onion (powder), garlic, jalapeño (or red pepper flakes), cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir.

Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with cheese (1-2 slices per sandwich). Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown. Make the other sandwich the same way and serve warm.

Healthy Whole Grain Waffles

This is our family's go-to waffle recipe. We love how it's comprised of mulitple healthy grains and still completely kid-approved!

Healthy Whole Grain Waffles
Recipe altered from Our Best Bites

1 1/2 cups whole wheat flour
1/4 cup wheat germ
2 Tbsp ground flaxseed meal
2 tsp baking powder
4 Tbsp sugar or splenda
1/2 tsp salt
1 tsp cinnamon
1 1/2 cups milk (we do a mix of almond, soy, or rice milk)
1/8 cup (or more) coconut milk
1/3 cup applesauce
1 Tbsp flaxseed meal + 3 Tbsp hot water, mixed, then chilled in the fridge for 5 minutes (this is your egg)
1 tsp vanilla
Water, to reach desired consistency
*If you don't have or choose to omit the wheat germ and flaxseed meal, add an additional 4 Tbsp flour (whole wheat or all purpose) instead. (Those two ARE super healthful though, so we recommend including them if you can).

In a medium bowl, whisk together dry ingredients. In a separate bowl, mix together the wet ingredients  (except water) until combined. Add the wet ingredients to the dry, and whisk until just mixed together. Add water to reach desired consistency.
Ladle about a heaping 1/2 cups worth of batter (at a time) into an electric waffle iron and cook until golden-brown.
Serve warm with desired toppings (like maple syrup, agave nectar, fresh fruit, yogurt, or a combination of the above).
Note: These waffles do have a slightly different texture than your typical waffle. They're extra moist and spongy on the inside and only slightly crisp on the outside. So, they may take a little getting used to, but we think their sweet taste and hearty nutrition will win you over in the end. :)

Vegan Pizza Cheese

You know that question "If you were stuck on a deserted island, and could only choose one food to eat for the rest of your life, what would it be?" Well, I'm pretty sure everyone in our family would say PIZZA. And since pizza making is kind of a tradition in the Holloway family, it makes a very regular appearance on our dinner menu. :)

Travis passing on the pizza knowledge to Grace (aka the next generation). She LOVES to help roll it and proudly gets out her own rolling pin.

Travis sliding the pizza onto the pizza stone. I told you pizza's big at our house! :)

Formerly a "meat and more meat" pizza kind of girl, I've actually come to really love veggie pizzas over the last several months of mindful eating. And though veggie pizzas are pretty darn healthy (as far as pizzas go), it bugged me that there was still a less-than-healthy ingredient on them: cheese (the one thing stopping me from completely gorging on pizza goodness). So I was excited when Travis discovered this tofu "feta" recipe.
Now, I will admit that this is NOT like dairy shredded cheese. It's actually much closer to a ricotta cheese texture. But it IS like cheese in how it helps the toppings bind to your pizza and how it gives a creamy/cheesy sensation when you bite into it. So, just dig into it with ricotta cheese in mind I think you'll be pleased (as we are)!



Tofu “Feta”
From Scott Jurek's Eat & Run
Makes enough for 2 pizzas

8 oz firm tofu
2 Tbsp light miso (yellow or white)
3 Tbsp nutritional yeast
1 tsp lemon juice or apple cider vinegar
Drain and lightly squeeze the water from the tofu. In a small bowl, combine all the ingredients and mash with a potato masher or wooden spoon until they are thoroughly mixed and form a feta-like consistency. Spread (or drop) on top of your favorite sauce for a great vegan pizza cheese alternative.

(Note: Tonight we used the full recipe on just this one pizza, but next time we'll spread it out on two.)

Tonight's pizza: toppings included (leftover) homemade marinara and lentil meatballs, (fresh) spinach, mushrooms, olives, tomatoes, and red & green peppers. Next time we'll add basil too!

Another note: This "cheese" is a little expensive for the first batch, as a tub of miso paste runs for about $8 at Whole Foods; BUT this tub will last you awhile, and since you can get 2 batches of the tofu feta out of a square of tofu AND use only one batch for 2 pizzas, I'm almost positive it's cheaper in price than regular cheese in the long run. Healthy AND cheap?! Score!

Easy Peasy Avocado Toast

When I first saw this recipe in Chloe's Kitchen, I (snobbishly) snickered a little thinking "Avocado toast? That's hardly a recipe. Pssh." But since I have a big thing for avocados, I decided to give it a go...and now I understand why this "simple" recipe was included, because it's one of my new favorite lunches. :) Easy, healthy, creamy, and scrumptious, you just can't go wrong with this avocado toast!














Avocado Toast
Slightly adapted from Chloe's Kitchen
Serves 2

2 slices whole wheat bread
1/2-1 avocado, thinly sliced (we usually do half, but the original recipe calls for a whole)
1/2-1 tsp lemon juice (to taste)
Crushed red pepper flakes
Freshly ground black pepper
Sea salt

Toast bread. Fan avocado slices on toast and drizzle with lemon juice. Season with salt, pepper, and red pepper to taste.

And if you try it and love it and have a little time to take it to the next level, you can turn it into our yummy PAT Panini variation! Simply butter or baste with olive oil 4 slices of bread on one side only. Using 2 slices of bread, prepare 2 peices of avocado toast as described above, then top with thin slices of tomato and red bell peppers (either roasted or steamed peppers) and cover with the other 2 slices of bread. Place sandwiches in a panini press or on a preheated grill until the inside is warm and the outside is golden brown.

Told you this was easy peasy! :)

Faux Banana Nut Crunch Cereal

Knowing we needed to be a lot more conscious about our protein and iron intake now that we're vegetarian, I searched online for lists of non-meat sources of these essential nutrients...
and discovered that it's actually really easy to get your recommended daily allowance (RDA) of iron. How, you ask? Through fortified cereals! Yep, boxed cold cereals (especially bran), oatmeal, and Cream of Wheat are all packed with this stuff.
This little number is my current favorite. It tastes a lot like one of my all-time favorite cereals--Post's Great Grains Banana Nut Crunch--but is full of even more nutrition than the original! Like the Post cereal, it's sweet and crunchy, but now it's also filled with 90% of your RDA of iron, 6.5 grams of protein, and 9 grams of fiber! I don't know about you, but I'm seeing a lot more cereal in my future!

 

Jenny's Faux Banana Nut Crunch Cereal
Serves 1

3/4 cup bran flakes cereal
2/3 cup Special K Multigrain Oats & Honey cereal
1/8 cup chopped pecans or walnuts
1/4 cup diced banana

Place all ingredients in bowl, then stir to combine. Top with your favorite (non-dairy) milk (we prefer almond), and enjoy!

Rip's Rockin' Vegetable Lasagna

Every family has their special occaision dinners, and lasagna is ours. Growing up, Travis' family ate it for their Christmas Eve dinner, and now we carry on that tradition with our little family as well. Over the years, lasagna has also made appearances on Valentine's day and birthdays--any time that calls for an extra something special. And recently, we've included it on our pre-race dinner menu too (Running is Travis' hobby and he does 2 to 3 ultramarathon's a year, and I run to cross-train and do the occaisonal 5k). Though now we've traded in the original for this yummy veggie version which powers us up for our races without weighing us down. It's traditional in its look and feel, but is elevated in taste and texture with sweetness (from the corn, peppers, and sweet potatoes) and a little crunch (from the cashews--a brilliant addition). We love it! And while I can't say it's entirely responsible for my 5k PR this morning, I'd definitely have to give it some credit. :)

 

Raise-the-Roof Sweet Potato-Vegetable Lasagna
Slightly adapted from the Engine 2 Diet 
Serves 12
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed (or equivalent of pre-minced)
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package firm tofu
1/2 tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 tsp rosemary
2 jars pasta sauce
2 boxes (or less) whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground'

Preheat oven to 400. Saute the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl (using a slotted spoon). Reserve the mushroom liquid in the pan. Saute the broccoli and carrots for 5 minutes and add to the mushroom bowl. Saute the peppers and corn until just beginning to soften. Add them to the vegetable bowl. Drain the tofu by wrapping in paower towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.

To assemble:
Cover the bottom of either one 9x13 and one 9x9 pan or three 9x9 pans with a layer of sauce. Add a layer of nodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the entire vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Spread the spinach over the sauce, then cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna
with thinly sliced roma tomatoes.



 

Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Our serving suggestions: Serve alongside some garlic bread and your favorite salad. And unless you're feeding a crowd, freeze the remaining pans of lasagna (before cooking) for an easy dinner later in the month. To cook then, just thaw lasagna over night, then bake as directed OR cook directly from the freezer at 400 for 1 1/2 to 2 hours (covered with foil).

Minnesota Winter Chili

Chili has always been one of those foods that I'm just "okay" with. I like it, I'm just not crazy about it. That is, until we discovered THIS chili! Filled with 10 different vegetables and a blend of three beans, it's a fiber and protein powerhouse. It's also perfectly delicious without the traditional sour cream and cheese toppings (which to me is even more impressive than it's incredible health factor)! 
We like to pair it with some sweet homemade cornbread, then either freeze the leftovers or use them to top a baked potato for another amazing meal!



















Minnesota Winter Chili
From Eat & Run

Makes 8-10 servings

2 Tbsp coconut or olive oil
2 garlic cloves, minced
1 cup finely chopped onion
8-10 medium mushrooms, finely chopped
½ cup finely chopped green bell pepper
½ cup finely chopped red bell pepper
½ cup finely chopped carrots
1 jalapeno pepper, seeded and minced (optional)
1 cup frozen corn kernels
1 tsp ground cumin
½ tsp ground coriander
2 Tbsp chili powder
2 tsp sea salt, plus more to taste
½ tsp black pepper
1 28-oz can diced tomatoes
1 15 oz can tomato puree
1 15 oz can kidney beans, drained
1 15 oz can black beans, drained
1 15 oz can red beans, drained
2 ½ cups water
½ cup dry bulgur wheat
¼ cup minced fresh cilantro, for garnish 

Add the oil to a large pot. Saute the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few Tbsp of water if the veggies begin sticking to the pot. Add the remaining ingredients except the cilantro and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20-30 minutes until the veggies are cooked through. Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste. Serve, sprinkled with the cilantro.

Tasty Taco Salad

Cooking is kind of like a roller coaster ride for me. Some days I'm energized and ready to tackle the 89 recipes I've pinned on Pinterest, and other days I just want to clear out my fridge and get dinner on the table STAT. Well, today was one of those "other" days, but happily, it also resulted in a delicious dinner!

My favorite things about this salad (besides the fact that it's stinkin' delicious), is that it's almost entirely made from items we always have on hand AND it's super easy--just dice some veggies, open a couple cans of beans, warm a few things up, and you're ready to go! Travis and I kept pausing to say "Mmm, this is so good!" to each other while we were eating this tonight. Sometimes it's the simple things, right? :)

 

Tasty Taco Salad

Serves 3

 

About 4 cups chopped leafy greens, like lettuce and kale
2 different cans (one each) of your favorite beans, such as black, kidney, and pinto
1 medium tomato, chopped
1/2 red pepper, diced and warmed up in the microwave with the corn
1/2 bag frozen corn, cooked
1/2 avocado, diced

Tortilla chips, broken up (a handful per person)
1/3-1/2 cup (shelled) sunflower seeds (optional, but we love them and they're a great and inexpensive source of protein)
Salsa, for garnish
Ranch dressing (or a ranch and bbq sauce mix) (optional), for garnish

Serve buffet style by laying a bed of lettuce on your plate, then topping with desired amount of  the remaining ingredients and stir to combine.

Ole!

Lemon Cornmeal Pancakes & Waffles

Though I love the heartiness of the typical whole wheat pancake or waffle, sometimes I long for something a little fluffier, like the Krusteaz ones I ate as a kid. However, (being mindful) I don't want to sacrifice nutrition either. That's where this fantastic pancake recipe comes in. The soy yogurt makes these pancakes nice and pillowy inside, the lemon adds a light freshness (and amazing aroma), and the cornmeal gives it a great outer crispiness. And with batter that's a little thinner than your usual fare, it makes for excellent waffles as well!

Lemon Cornmeal Pancakes
Slightly adapted from The Engine 2 Diet
Serves 4

1 1/4 cups whole wheat flour
3/4 cup cornmeal
2 tsp baking powder
1/2 tsp salt
2 cups soy milk (we did 1/2 cup soymilk and 1 1/2 cups homemade rice milk)
1/2 cup soy yogurt (we used O'Soy strawberry)
Zest and juice from 1-2 lemons (we used 1)
1/8 cup flaxseed meal (optional, our addition)
2 Tbsp of sweetener, like sugar or agave nectar (optional, our addition; you can get around this by topping with bananas instead)
Blueberries and/or chopped strawberries (optional, our addition)

Mix the dry and wet ingredients in separate bowls. Add the dry ingredients to the wet ingredients, stirring to remove lumps. Fold in berries. Cook in a nonstick skillet or griddle (or waffle maker) until crisp and golden brown. Top with maple syrup or agave nectar.

Our serving suggestion: Also try making into waffles, then topping with a blueberry or strawberry compote and a drizzle of agave nectar.

Mini Tostada Salads

Travis and I love Mexican food. A Mexican dish of some sort makes a weekly appearance on our menu. And when we want to get out of the enchilada rut that we sometimes find ourselves in and spice things up a little, we make a salad like this one.

These adorable little tostadas are fresh and delicious. They're also incredibly versatile, making them easy enough for a quick weeknight meal, yet fancy enough for a party or dinner with friends. We can't get enough of the crispiness of the tortilla, freshness of the lettuce and peppers, and sweetness of the mango and vinaigrette. Plus, they're pretty fun to eat too!


 

 

Mini Tostada Salads

Slightly adapted from Savoring the Seasons with Our Best Bites

Makes 6-8 mini salads

6-8 small flour tortillas

2 cups shredded romaine lettuce

1 tomato, diced

1/4 cup frozen corn, thawed

1/4 cup canned black beans, drained and rinsed

2 Tbsp sliced green onions

2 Tbsp chopped cilantro

1/2-1 avocado, diced

1/2 cup (or more) mango, diced

 

For the vinaigrette:

3 Tbsp white wine vinegar

2 Tbsp canola oil

2 tsp honey (or agave nec

1/8 tsp salt

2-3 cracks of black pepper

1/2 tsp cumin

1/2 tsp smoked paprika

1/2 tsp garlic powder

Dash of hot sauce

 

Preheat oven to 400. Warm tortillas in microwave for 20-30 seconds until soft and pliable (this is an important step, as it will be difficult to press your tortillas into a muffin tin if you don't). Quickly press each tortilla into the well of a muffin tin or jumbo muffin tin (the jumbo will be easier), carefully overlapping the sides if necessary and making the bottom as flat as possible. Bake 10-15 minutes, until edges are golden brown. 
 

While tortillas are baking, combine lettuce, tomato, corn, beans, green onions, cilantro, avocado, and mango. Set aside.

For the vinaigrette: Place all ingredients in a jar with a tight-fitting lid and shake vigorously for 1 minute. Dressing can be prepared up to several days in advance and stored in the refrigerator. 

When tortillas are done, remove from muffin tin and set on a wire rack to cool. Once cooled completely (it will only take a few minutes), toss salad and desired amount of dressing together (start with 1/4 of the dressing and add more to taste) and fill each tortilla cup. Then dig in! 

Jane's Jammin Burritos

Chimichangas are hands down my favorite item to order when I'm out at a Mexican restaurant. Crunchy on the outside, packed full of goodness on the inside, and always accompanied by the classic combo of rice, beans, and guacamole, I'm in indulgent Mexican food heaven. But, when I'm looking to go a little lighter, I choose the chimichangas leaner sister--the burrito (still with the classic sides of course :) ).

These amazing burrito's are everything I want from a burrito dinner, all rolled up in one sweet  little package. They're hearty and delicious and jam-packed full of SEVEN different vegetables, plus beans and rice to boot. Talk about fiber! What's even better is that this recipe makes a TON, so there's plenty to share or freeze for a quick lunch or dinner another day.

Jane's Jammin Burrito's

Slightly adapted from The Engine 2 Diet

Serves 10-12
 

1 large onion, diced
2 cloves garlic
2 zucchini, chopped
2 yellow squash, chopped
1-2 red bell peppers, seeded and chopped (we prefer two)
3 cups shredded napa cabbage (we omitted this)

1 can corn or equivalent of frozen corn (optional; this was our addition)
2 cans black beans, rinsed and drained
2 cans fat-free vegetarian refried beans
1 cup cooked brown rice
2 tsp cumin
1/8 tsp cayenne pepper

1/4 tsp salt (or more to taste; our addition)

1/8 tsp pepper (or more to taste; our addition)

1/2-3/4 tsp chili powder (or more to taste; our addition)
About 22 whole wheat flour tortillas
Salsa, for garnish
Guacamole, for garnish
Chopped tomatoes, for garnish (optional; our addition)

Preheat oven to 350. Saute the onion and garlic in a large nonstick skillet (lightly seasoned with cooking spray or water) on high for 3 minutes. Add the zucchini, yellow squash, red pepper, and cabbage (if using), and corn to the skillet. Cook 4-5 minutes, until the vegetables are al dente (soft but firm) and the cabbage is wilting. Add the black beans, refried beans, and rice to the skillet. Stir the ingredients together on low heat until the mixture is thick and well combined. Season with the cumin, cayenne, salt, pepper, and chili powder.

Place a large spoonful of the veggie mixture onto the center of a tortilla and spread it from top to bottom along the center line. Fold the bottoms up, then the sides over using a bit of the veggie mixture as adhesive for the top flap (optional), and repeat with each tortilla. Rest the burritos next to each other and place them seam side down on a sprayed baking sheet (or in a freezer bag or container if saving for later). Bake for 20 minutes or until the wraps are crisp. Serve with salsa and guacamole on top.

Note: Frozen burritos can be warmed up in the microwave for a delicious quick lunch! Simply put them on a microwave safe plate and cook for 1-2 minutes or until warmed through, then top with salsa and guacamole.

 

Peanutty Perfection Noodles

When I was 14, my very generous aunt and uncle took my brother and I with them and their family on a wonderful three week vacation to the Carribean. And it was on that sun-filled trip, where food stands on the island of Bonaire sold french fries topped with peanut sauce, that my obsession with said peanut sauce was born.
This yummy peanut noodle recipe brings back fond memories of that trip, and definitely satisfies my peanut sauce craving. :) Comforting and easy to make, this recipe tastes like it was made in a restaurant and is sure to please!

Mmm...peanut sauce...

Peanutty Perfection Noodles
from Chloe's Kitchen
Serves 4 to 6

1 lb brown rice noodles
1 cup coconut milk
1/2 cup water
1/4 cup maple syrup
1/4 cup soy sauce (shoot for low-sodium)
1/2 cup peanut butter, chunky or creamy
1 Tbsp chili-garlic sauce (you'll find this in the Asian food isle of your grocery store)
1 tsp grated fresh ginger (Tip: buy a tube of pre-grated ginger in your store's vegetable isle)
3 cloves garlic, minced (Tip: buy a jar or container of pre-minced garlic in your store's vegetable isle)
2 Tbsp lime juice
1 Tbsp toasted sesame oil (we used regular)
 3 scallions (green onions), trimmed and thinly sliced (Tip: slice them on a diagonal for a fancy feel)
2 carrots, peeled and shredded (Tip: buy a package of pre-shredded carrots in your store's vegetable isle)
1/2 cup peanuts, roughly chopped, for garnish
2 Tbsp roughly chopped fresh cilantro, for garnish

Here are some of the more unusual or time saving ingredients I mentioned.

Bring a large pot of heavily salted water to a boil. Add brown rice noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot.

Meanwhile, make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger, and garlic in a medium saucepan. Let cook over medium heat, whisking frequently, until sauce comes together and thickens. Remove from heat and mix in lime juice and sesame oil.

Toss hot noodles with the sauce, scallions, and carrots. Garnish with peanuts and cilantro and serve. Any leftovers can be served warm (or cold) the next day for a delicious lunch.

Baked "Oakmeal"

This scrumptious oatmeal is our 3 year old daughter Grace's new favorite breakfast, which she endearingly mispronounces "oakmeal." It's warm and slightly chewy, and infused with the comforting flavors and aromas of cinnamon and brown sugar. Indulgent feeling (though really healthy!) and hearty, it's the perfect thing to warm up to on a cold winter morning. We all love it, and since it's full of fiber and protein, we're only too happy to oblige Grace when she requests it (which is sometimes several times a day :) ). You'll probably want to double (or 1 1/2) the recipe like we do!

(Note: this oatmeal takes a little time to bake, so you may want to make it the night before.)

Baked Oatmeal
Adapted from Savoring the Seasons with Our Best Bites
Serves 6 (though our family of 4 tackles most of the pan in one sitting!) 

3 cups rolled oats (not quick-cooking)
3/4 cup brown sugar (or 1/2 cup agave nectar)
2 tsp cinnamon
2 tsp baking powder 
1 tsp fine sea salt
3/4 cup dried cranberries or diced apples (optional)
1 cup nondairy milk (we use a soy/almond mix)
1/2 cup applesauce
2 tsp vanilla extract
2 Tbsp flax seed meal + 6 Tbsp water (mixed until slightly thickened)

Preheat oven to 350 degrees F. Combine oats, brown sugar (or agave), cinnamon, baking powder, salt, and fruit in a large bowl. Mix together milk, applesauce, vanilla, and flax seed mixture in a smaller bowl. Add the liquid mixture to the dry mixture and whisk to combine.

Pour into a deep 9-inch pie plate or an 8x8-inch or 9x9-inch baking dish, lightly sprayed with cooking spray. Bake for 25-30 minutes, or until the oatmeal is set and the top is golden brown.

  Our serving suggestions: top with almond milk, and your favorite fruits and nuts (our favorites are bananas, strawberries, blueberries, nectarines, pears, and pecans).

Enjoy!

Firefighter French Toast

We're big breakfast people around here. Waffles, pancakes, cereal, you name it--we're all over it. It's by far the meal that our girls eat the most at and get the most excited about. And because of that, Travis and I try to make our breakfasts as nutritious and filling as possible (for all of us).  So, you can imagine our excitement when we stumbled upon a french toast recipe that's not only healthy but also reminiscent of homemade banana bread. Sound divine? It sure is!

French Toast
from Rip Esselstyn's The Engine 2 Diet
Serves 2-3

1 banana, well mashed
1/2 cup non-dairy milk
1 tsp vanilla extract
1/2 tsp cinnamon
A dash of nutmeg (optional--this is our addition)
4-6 slices of whole grain bread or baguette slices (NOT white bread, which is too flimsy for this mixture)

Combine the banana, milk, vanilla, cinnamon, and nutmeg in a shallow bowl. Dip the bread slices in the mixture and cook in a nonstick skillet (or griddle) on medium heat for 2 minutes on each side, or until lightly browned.

Our suggestions: For an incredibly tasty tropical twist, top with diced strawberries and mango and a drizzle of agave nectar. Or for a classic combo, spread with your favorite natural peanut butter (our favorite is Whole Food's Honey Roasted PB), sliced bananas, and some maple syrup or agave nectar.
Or, if you have some leftover banana mixture, you can use it to make this delicious smoothie! In a blender, place the leftover banana mixture, a 1/4 nectarine, and 1/2 an apple, and blend until smooth; set aside. In a juicer, juice 1 1/2 apples,  4 carrots, 1 orange, and a 1/4 sweet potato (after all have been peeled). Add the juice to the blender mixture and mix until combined.  This smoothie is sweet and spicy, and pairs perfectly with the french toast!

Scott Jurek's Lentil Mushroom Burgers

Burgers and I have always had a great relationship. Basically 90 percent of the time I go to out to eat, they are my dinner of choice. I love everything about them: the the soft bakery buns, the juicy meatiness of the burger patty, and the various sauces and toppings that make this American classic so hearty and delicious. So, when we decided to be mindful and trade in the traditional beef patty for it's veggie alternative, I was a lot little apprehensive. I'd never even tried a veggie burger before in my life. I think it was one of those foods--like Spam or "casserole surprise"--that I was just SURE was not going to taste good. Well, imagine my surprise (and relief) when we tried our first veggie burger and I actually liked it--a lot! And I realized that I could still have everything that I loved about a burger (including the "meaty" texture), without any sacrifices in taste. In fact, I like veggie burgers even more than the beef ones now, both because of their great flavor and the fact that eating them is completely guilt free--truly! 

This is our latest burger favorite: a mushroom lentil burger that's so meaty and well seasoned that if you didn't know it was a veggie burger you might not even notice! It's packed full of protein powerhouses like nuts and lentils; fiber rich greats like spinach and mushrooms; and dressed to the nines with other delicious spices. And in case you're interested (for you calorie counters out there), this 4-inch patty comes in a an incredibly low 180 calories! I kid you not! Throw in the whole wheat bun, veggies, BBQ sauce, and onion straws that you see below, and you've got a grand total of less than 400 calories for a hearty and satisfying burger! (For a comparison, Red Robin's Whisky River BBQ Burger, that's similarly "dressed" to our lentil burger, weighs in at a whopping 1138 calories (that's almost 3 times more calories!)). I truely love the way this burger makes me feel--satisfied, but light!

 

Lentil Mushroom Burgerfrom (ultra marathon legend) Scott Jurek's book Eat and Run
Makes one dozen 4-inch burgers

1 cup dried green lentils (2 ¼ cups cooked)
2 ¼ cups water
1 tsp dried parsley
3 garlic cloves, minced, divided 1 ¼ cups finely chopped onion, divided
¾ cup finely chopped walnuts (we substituted pecans)
2 cups fine bread crumbs (can be homemade--see note)
½ cup flax seed meal
2 Tbsp nutritional yeast
1 tsp sea salt
½ tsp black pepper
 ½ tsp paprika
3 cups finely chopped mushrooms
1 ½ cups destemmed, finely chopped kale, spinach, or winter greens
2-4 Tbsp fresh basil, finely chopped (optional--this is our addition idea)
3 Tbsp balsamic vinegar
2 Tbsp Dijon mustard
2 Tbsp coconut or olive oil

In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35-40 minutes, until the water is absorbed and the lentils are soft.

While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Saute the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8-10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15-30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skilled, broil, or grill until lightly browned and crisp, 3-5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next BBQ.

Our favorite toppings: lettuce, tomatoes, BBQ sauce, Chloe's "special sauce", French fried onions, carmelized onions, guacamole, or Chloe's mango/pineapple and cilantro salsa.

Our pairing suggestions: your favorite fruit or grilled/roasted vegetables.

Note: to make homemade bread crumbs, you’ll need about half of a loaf of day old bread. Slice the bread, then tear or cut into 2-3 inch pieces and chop in a food processor for 1-2 minutes, until a fine crumb results. The walnuts (or pecans) can also be chopped in the food processor with the bread.

FYI: (Courtesy of Scott's book) Lentils are an excellent source of protein, one of the fastest-cooking legumes, and taste tender, juicy, and meaty (which makes them an ideal choice for a veggie burger).

We hope you enjoy them as much as we do!