Vanilla & Peanut Butter Kid’s Cake-Vegan
Vanilla & Peanut Butter Kid’s Cake-Vegan is insanely easy and delicious. Personally, I am not a dessert person, as I am sure you can tell by the serious lack of desserts I have on this blog. For Father’s Day, we made a cake for my boyfriend. We used this recipe and it was awesome! We made a coconut whipped frosting and used white flour. For this particular cake, we used whole wheat flour (quite a different taste FYI) and homemade peanut butter for the frosting. Honestly, they were amazing. The cake is fluffy and moist… aaaannnd, there is no egg replacer! Every ingredient is a pantry staple.
Greyson (my kiddo) wanted to make homemade peanut butter about 2 months ago. We’ve been making our own ever since. Literally all you have to do is blend peanuts in a high-powered blender – no added ingredients. I use my Vitamix and a 365 brand bag of roasted & salted peanuts. It looks dry when you first blend, but the oils quickly release and it becomes creamy and delicious in seconds. We used this for our frosting, as per Grey’s request. I was opposed at first; however, it was delish!
I was having my weekly Wednesday “Cobras” happy hour (just another reason why COVID has improved my life – trying to look at the bright side, people) on Zoom the other day and I was talking about my Vitamix and my Dyson. I’d decided that if I could choose 2 inanimate objects to be my best friends, it would be my Vitamix and my Dyson. I use them daily. My Dyson gets used at least 3 times/day. Yeah, I’m a clean freak but I ALSO have a 5 YO – enough said. I am a walking advertisement for these two products. 😉 Actually, I recently published an article in “The Haven” about COVID and how my inanimate objects are becoming my best friends. You can find it here:
https://medium.com/the-haven/dear-diary-im-officially-over-it-8ab5db75a765?source=friends_link&sk=c71ae00d2d22c69f499dc522627e4548
(my links aren’t embedding at the moment – just one of the many annoyances on the blog right now)
Anyway, if you have kiddos, Vanilla & Peanut Butter Kid’s Cake-Vegan, is so fun to make together, super easy and delish, and of course, it’s always awesome to instill a love and understanding for cooking at a young age!
PS- I decorated it to say “G ‘heart’ in'” – meaning “G-Lovin'” – and then some other easy designs.
For your cooking and musical pleasure…
Vanilla & Peanut Butter Kid’s Cake-Vegan
Ingredients-
1 3/4 C flour – white or wheat (just know they’ll taste very different – we used wheat)
1 C white Sugar
1/2 tsp Salt
1 tsp baking soda
3 tsp vanilla extract
1 C non-dairy milk (I used oat milk)
1/3 C vegetable oil (could sub for canola, too)
1 Tbl white vinegar
Frosting- Creamy peanut butter
Directions–
Preheat oven to 350°F
Mix the flour, sugar, baking soda, and salt together
Add non-dairy milk, vanilla, oil, and vinegar – whisk together
Grease an 8″ round pan and pour the batter
Bake for 30 minutes
Remove from pan. Allow cake to cool for at least 15 minutes and then spread peanut evenly on top of cake. Feel free to decorate!
Homemade Vegan Pepperoni Pizza
Homemade Vegan Pepperoni Pizza is something I do to cook with the kiddo. Grey, my 5 YO, loves to cook with me. This is an incredibly easy and always delicious recipe that we try to make together monthly. I tell him what to do, drink wine, and listen to Louis Prima and Dean Martin. Done. Fun for everyone.
Now, the bllloooooggg. Two months of the most ridiculous dealings with multiple people at Bluehost, and in the end, this unsavvy technologically challenged lady fixed the last leg herself. A frustrating and proud moment. LOL. Since I’m a teacher, I’d been running a Google classroom for months. This gave me loads of time to finally take care of myself and start cooking/photographing again. I was so pissed that I couldn’t post! However, at the end of the day, my divorce was FINALIZED (woo-fucking-hoo!), the ex had temporarily stopped threatening me and others in my life (unfortunately, he’s back on that crazy train for the umpteenth time) and he moved to Peru (!!!!!). This is why I didn’t make my Wednesday post as promised on FB – too many ex fires to put out. Grey and I spend our days outside playing basketball, soccer, and tennis. We ride bikes daily and play games inside almost nightly. Times during COVID have been shiny and pretty for the most part. If the blog was the one downfall, well, that was more than acceptable after this past year of absolute hell and anguish.
CHIIINNNAAAA! “Are you still actually going to China? What about the borders? What about the COVID?!” The answer is “YES!” China is amazing about quarantining and actually understanding the severity of the virus, unlike the insanity and delusions that Americans have been left to deal with on our own. My school in Shenzhen is amazing. We will be doing Google classrooms until we can arrive if they can’t get us there on time. There is always some finagling to be done with visas and the government so we shall see what happens as everything unfolds. I am incredibly excited about G and my new lives there. He’ll get the most bomb education any kiddo could ever hope to receive, the experiences of a lifetime, the opportunity to travel all over the world again, make moolah and save said moolah, and the opportunity to once again love my job.
Okay, back to pizza. Homemade Vegan Pepperoni Pizza requires very few ingredients, little mess (usually), and will make your kiddo/s smile. Mangia! And, it’s great to be back in the blogosphere again.
Homemade Vegan Pepperoni Pizza
Ingredients:
Pizza dough (I love Pirate Pizza Dough)
Flour to roll out the dough
Olive oil for pan
1 15-oz can of GOOD pizza sauce (I use Muir Glen Organic Pizza Sauce)
1 8-oz bag of vegan mozzarella or vegan pizza shreds (I used 3/4 a bag of Follow Your Heart Pizzeria Blend and 1/4 bag of Lisanatti The Original Mozzarella Style Almond Cheese, Shredded)
Vegan parmesan to taste (I used Follow Your Heart Grated Parmesan)
Small package of vegan pepperoni (I used Yves)
Optional: Fresh or dried herbs (basil, oregano, rosemary)
Optional: Cornmeal for bottom of pizza
Directions:
Preheat oven to 475 degrees
Spread a thin layer of flour on a pastry board (or hard and flat surface) and a thin layer of flour on a rolling pin. Roll out dough into a circle or a rectangle, or if you let your kid do it, whatever weird shape you deem large enough
Oil your baking pan. If using cornmeal, place on top of the olive oil now. Transfer the dough onto your pan or your pizza stone
Get a cooking brush and evenly brush on your pizza sauce
Spread a thin layer (to taste) of grated parmesan on top of the sauce. Next evenly spread your shredded cheese over the top of the pizza. Optional – add another layer of grated parmesan on top
Place your pepperoni slices on top of the cheese (we use a lot)
Place pizza on the bottom rack of your oven and bake for approximately 15 minutes or until desired – move to top rack for one final minute
Let the pizza cool for about 5 minutes
Optional – Top with fresh herbs or dried herbs
For a NY style slice, top each individual slice with grated parm, dried oregano, garlic powder, and red pepper flakes
Wine pairings: Sangiovese or Barbera
Beer pairings: IPA or American Brown Ale (I prefer the latter with pepperoni pizza)
15 Vegetarian Recipes for Toddlers
15 Vegetarian Recipes for Toddlers, are crazy healthy, easy, and most importantly, delicious. Flavor is everything to my kid. If it tastes good, he’ll eat it. These are 15 vegetarian and vegan recipes that toddlers and kids will love!
My mom got lucky with me in the fact that I’d eat anything. Even though I was her only vegetarian at the time (began that journey when I was 8), I was a human garbage disposal for everything else (was? … is – 😉 ). And, she very rarely cooked meat… Fast forwarding: My kid went from eating all veggies to eating none. This was incredibly depressing for me, as veggies are my ultimate fave! Well, next to my carb-o-holic, or more accurately, total carb whore, self. Now, I have to puree them in everything, and bribe him through chaotic fucking meltdowns to eat the teeeeeeniest piece of a veggie because I’m not giving up on that shit. I’m sick of eating pureed everything or having to make two separate meals. Fuck that.
I’ve loved food from the moment I took my first bite, or so I assume. Teaching your kiddo that healthy food is tasty and will be their fuel for their body is soooo important! Imagine learning to play the piano at 30? Learning to ski, surf, or swim at 30? Possible? Totally. Difficult and arduous? Hell yes! When we learn how to do things when we are young, our path to ability and understanding is ridiculously easier. Teach your wee one/s to cook! Being in the kitchen together can be crazy fun! My little dude has an apron (though he’s usually naked – haha), a chef’s hat, and his own little kitchen tools. He loves helping me make his food. It’s rewarding as an adult, so imagine how rewarding it is when you’re a kid! Not to mention, the amazing bonding time with your kiddo. If you make it fun, it’s fun. If you make food good, it’s good. Simple as that. Vegetarian or vegan shouldn’t mean bland or difficult. Hopefully, these recipes will plant the seed to give you creative ideas of your own. If so, please share! Enjoy! -FGG
PS- Click the name of the recipe to bring you directly to the link! Recipes listed in the order of the pictures (first being the featured pic – Quinoa Pancakes)
PPS- Enjoy the tune! 😉
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Vegan Quinoa Fruit & Veggie Infused Pancakes!
Creamy Vegan Macaroni and Cheese!
Crazy Delicious Veggie Couscous
G’s Avocado Pasta
G’s Creamy Veggie Sauce (no cream)!
Eggplant Meatballs (Vegan)
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
Lentil & Tofu Breakfast Quesadillas
Creamy Rigatoni with Lentils & Fresh Oregano – Vegan!
Creamy Rigatoni with Lentils & Fresh Oregano – Vegan! was so freakin’ good that my kiddo housed it like a drunken frat boy chowing down on pizza after a wild night out. 😉 … Yeah, so that statement just produced a litany of SUNY New Paltz memories racing through my brain. Ahh… the good ole days. When livers were strong, friends were family, stoners still laughed when they got high, cigarettes were cheap, the walk of shame was lived by all – every weekend, and life was… well… fucking great! THAT’s how unbelievably awesome this pasta dish is.
This Creamy Rigatoni with Lentils & Fresh Oregano – Vegan! is made with a cashew and pesto based sauce. It’s loaded with vitamins, omega 3, iron, and all things good for your mind, body, soul, and of course, your tastebuds. 😉 This dish talks the talk and walks the walk. I have a load of oregano and basil pumpin’ in my garden. I dried the oregano the night before to use for this meal. I had to stop myself from over-carbing, as usual.
Since I hadn’t written a post in ages until my previous gyoza post, I totally forgot to do my new thanggg. Music! I’m super into adding some good tunes to every post. I always cook with music. If you have my e-cookbook, you’ll know that each recipe has a link to a song that accompanies that specific dish. Enjoy the dope tunes and grub! Mangia!
- 1 lb rigatoni pasta - cooked
- 1 C cooked lentils (I used 1/2 a pack of Trader Joe's Steamed Lentils)
- 1/4 C fresh oregano that has been dried - this will taste very different than dried oregano in a store
- 1 1/2 C basil leaves - loosely packed
- 1 & 1/2 C cashews - raw & unsalted
- 1/2 of a large red onion - diced
- 3 Tbs nutritional yeast
- 3 Tbs ground flax seed (I add this solely for health purposes - omegas!)
- 2 cloves garlic - chopped
- 1/4 C pine nuts
- 1/2 of a lemon - squeezed
- 1 1/2 tsp Better Than Bouillon Seasoned Vegetable Base
- 1 - 2 C unsweetened almond milk or soy milk (depends on how thick you want your sauce)
- 2 Tbl olive oil
- Salt & pepper to taste
- Heat pan on medium with olive oil
- Add onion and salt - cook, stirring occasionally for 3 minutes
- Add garlic and cashews - cook, stirring occasionally for 5-7 minutes more
- In a high powered blender (I used my Vitamix), blend all of the ingredients, except the lentils and oregano, together until smooth and creamy - adjust salt, pepper, and milk as necessary
- Pour sauce over warm rigatoni and sprinkle with oregano
- Done!
- White - oaked chardonnay, soave, chablis
- Red - teroldego, pinot noir
Vegan Easter Bunny Waffles!
Vegan Easter Bunny Waffles! were SO fun to make with my little dude this morning! It’s my spring break (woo-hoo!!!) and today G didn’t go to his nanny’s. We declared it a day of Easter fun! Easter bunny waffles, egg dying, and nail painting… was totally awesome! These waffles were super easy to make and crazy cute! They were almost too cute to eat! As you all know, I’m a sucker for any kind of holiday/event decor, so the food styling for this post was incredibly fun. I’ve also included the link and picture to last year’s Easter Bunny cake, and pics of my table’s decor (and my new and fabulous plants). I’m gonna keep this post short and sweet because the little man and I are headed to the Audubon Society for a suh-weet hike! Happy early Easter! Love, FGG
PS- Beware! Picture heavy post! 😉
- Waffle mix (I used Krusteaz)
- 1/4 C coconut milk
- 1 egg substitute (I used Follow Your Heart OR you can use apple sauce)
- Food coloring (colors of your choice)
- 3 jelly beans
- 6 chocolate chips
- Fruit leather cut into 6 thin strips
- 2 Tbl shredded coconut
- 2 chocolate circle (I used Choco-nono's -vegan)
- Follow the waffle directions to make 3 Belgian waffles - sub out egg for substitute and instead of 2/3 water - replace a 1/4 of it with coconut milk - mix all ingredients required for your box mix
- Using 3 bowls, divide the waffle mix evenly into each bowl and dye each bowl your preferred colors
- Cook waffles and design them like the picture! You will have a remaining colored waffle
- Done!
Lentil Soup with Sauteed Mushrooms (Vegan)
Lentil Soup with Sauteed Mushrooms (Vegan) is now definitely making an appearance on Thanksgiving… though not on my original menu. If you are a lover of the lentil like myself, I have no doubt you’re a lover of lentil soups. This is a classic lentil soup recipe that I’ve topped with loads of sauteed mushrooms and fresh cilantro because that is what I had that lying around in the fridge. Waste not! My food philosophy that I am constantly touting “(like the mind, food is a terrible thing to waste).” Mushrooms are my ultimate fave as well, and I nominate autumn as the season of the shroom! I used white mushrooms, as they were in my fridge, however, you could use any mushroom in this soup.
Personally, I deem this soup to be simplicity in its finest form. It’s a small twist on a classic soup but it is delicious, healthy, easy, and displays itself beautifully, especially if you’re serving guests. It’ll make you look like a savvy chef for sure! Bust out the dusty apron and fool people into thinking you’ve been slaving all day! That is, unless, it’s Thanksgiving. In which case, you’ve undoubtedly been slaving all day. For T-day, I drink wine whilst cooking. This makes everything better. 😉 Naturally, some good tunes and food sampling (duh) will sweeten the deal, too.
Hope you enjoy and have a fabulous Thanksgiving with those around you. Gobble, gobble, gobble up! 😉
- 1 lb dry lentils (rinse first)
- 2 cups sliced mushrooms
- 1 carrot - diced
- 1 stalk of celery - diced
- 1 onion - finely chopped
- 3 cloves of garlic - finely chopped
- 1 cup cilantro
- 3 bay leaves
- 1/2 tsp cumin
- 8 cups veggie broth
- 3 Tbl olive oil
- Salt & pepper to taste
- Heat a large pot with olive oil
- Add the onion, carrot, and celery with a pinch of salt - stir occasionally
- Add the garlic for the last minute (about minute 7)
- Cook for approximately 8 minutes
- Add the lentils, broth, bay leaves, and cumin
- Cover pot and bring to a boil, then reduce heat to low (about 40 minutes)
- Meanwhile, heat a pan with oil and add the mushrooms with salt
- Add the cilantro in the last minute (about minute 9)
- Cook until lightly browned (about 10 minutes)
- When lentils are done, add salt & pepper to taste
- If too thick, slowly add more veggie broth until you reach your desired consistency
- Pour the soup into bowls and then top with the mushroom mix
- Done!
- Serve with a rustic bread
- Wine- Chianti OR Sangiovese
- Beer- Winter Ale
Simple & Quick Vegan Breakfast Toasts with Sausage
Simple & Quick Vegan Breakfast Toasts with Sausage is healthy and delicious. Hummus, avocado, cream cheese, cilantro and sausage. I eat this any morning that I have all of the ingredients in my fridge. It’s done in 5 minutes, and because I won’t wake my tired ass up any earlier than I already do, this is the perfect remedy for fullness, healthfulness, and happiness. Not only that, my 3 year old will totally get down with this deliciousness as well. Fabulous start to both of our way-too-early mornings!
I obviously have a total love affair with food; hence this blog. Just because something wasn’t sweated over upon a stovetop or involved loads of hard work definitely does not mean that it wasn’t healthy and delish. I’m posting this because it’s something I eat often and I love to eat. It’s easy, super fast, and crazy healthy. Something to be said for simplicity, folks. I promise to keep those KISS meals in my blog!
For this, I used Trader Joe’s Tuscan Pumpernickel Bread because it’s insanely delicious. I toasted that and then smeared Tofutti Cream Cheese on it. Over that I smashed some avocado, and then topped it with a roasted red pepper hummus (recipe coming soon). I had cilantro laying around so I threw some on top. Cilantro on almost anything, really. I used TJ’s Italian Sausage-Less Sausages and chopped that up on the side. I had some incredible espresso and made that in my Bialetti. Voila! A breakfast star was born. What are my fellow vegan/veg-head friends putting on their morning toasts? Send pics in my comment section!
Creamy Vegan Macaroni and Cheese!
Creamy Vegan Macaroni and Cheese! is my most favorite comfort food. This is a mac n’ cheese recipe for vegans and non-vegans alike. It’s crazy creamy, flavorful, and (drum roll please)… healthy! Don’t let that scary word deter you. I promise you that this kinda health will only bring you happiness. In a mouth watering, drooling, gimme some more, can’t stop won’t stop, this is the food bomb of the year, melt in your mouth, orgasmic kinda shit, kinda way. I know, I’m setting the bar high, but this will deliver. My kiddo, when asked what he wants for dinner, at least 3 days of the week begs me for “vegan macaroni and cheese puhleeeasse, mom!” Even the meat eating, vegan sceptic hubby thinks it’s incredible. His vegan fearing mother is coming for a visit from Scotland soon and he’s asked me to unknowingly feed her loads of yummy vegan food and drop the “V” bomb on her after she’s scarfed it all up. Now, this just feels wrong, but hey, it just might still happen. However, he can drop that dirty lil’ “V” word, not me. Judge us if you will. 😉
Creamy Vegan Macaroni and Cheese! is the perfect lunch or dinner for all walks of life. I recommend saving some of the cheese sauce on the side so that if you actually have left overs the following day you can pour on some new sauce before reheating, otherwise it will be a bit dry like a ‘real’ mac n’ cheese. I used my fabulously beautiful and buttery crooked neck heirloom squash from my garden, however, you can use any yellow squash. That all being said, go get cookin’ into your carb coma! *IMPORTANT: Be sure you have someone to roll you from the table to the bed. This mac n’ cheese don’t mess around, aight? 😉
- 2 1/2- 3 yellow squashed - sliced
- 1 C vegetable broth
- 1/2 C nutritional yeast
- 2 tsp turmeric
- 2-3 Tbl flax seed (optional - but hey, so healthy, why not?!)
- 1 Tbl garlic powder
- 2 tsp onion powder
- 1/3- 1/2 C raw and unsalted cashews
- 1 lb pasta
- Salt to taste
- Preheat oven to 400f and then roast squash until soft (about 25 minutes)
- Meanwhile, boil your choice of pasta and set all other ingredients in a blender (I use my Vitamix)
- When squash is done, place in blender with other ingredients and blend until creamy and smooth
- Pour over pasta and done!
- You will have extra sauce for another round of pasta! Make 2 lbs for a party size. Also, save some sauce if you will have left overs the following day when reheating. It will be too dry without extra sauce when reheating like a 'real' mac n' cheese.
- Beer- American style brown ale
- White wine- Dry riesling
- Red wine- Grenache
G’s Creamy Veggie Sauce (no cream)!
G’s Creamy Veggie Sauce (no cream) was created for my lil’ man, G. He is now officially two years old and killin’ it everyday! Keeping him strong and healthy is obviously my mama priority. A few months ago I made this sauce for him and quickly took some pics. Again, not back on the food photography band wagon yet, as I simply do not have any time for that, however, I decided I can’t let this deter me from posting on my blog! G stopped eating most vegetables in whole form for a bit but I wasn’t willing to cut them out of his diet. I thought if I pureed them into sauces, soups, etc that he may hop back on the veggie ship and sail back into veggie love. Alas, it worked! Frankly, I adore this sauce myself. It most certainly was created for my toddler, however, it is a perfect sauce for adults alike. Use whatever you’ve got leftover in your fridge and toss it in. This recipe can serve as your guide or you can follow it completely. If you’re looking to pack your wee one (or yourself) with a protein/vitamin flavorful punch, then this is the sauce for you! Veggies galore, beans, tofu, tomatoes, herbs, parmesan (optional for vegans or sub vegan parm) make up this burst of deliciousness and health that will make your taste buds dance for more! Easy, healthy, delicious and done in only 5 minutes! This G’s Creamy Veggie Sauce (no cream) is a must-add to your recipe repertoire.
- 1/2 medium head of broccoli
- 1/2-1 cup red & yellow peppers
- 1-2 cups spinach
- 1/2 brick firm tofu (drained)
- 1/2 can of cannellini or small white beans (keep some of the juice to throw into the blender)
- 2 cloves garlic
- 1 small onion (optional)
- 1 can of good tomatoes in Italian herbs if you have it OR the equivalent in marinara sauce
- 3-5 Tbl of pesto sauce (green or red)
- parmesan cheese to taste (optional for vegans or sub with vegan parm)
- oregano to taste (fresh oregano if you have it)
- salt to taste
- pepper to taste (I don't use pepper when making it for my toddler)
- Add all of the ingredients into a blender or food processor and puree until smooth. Done!
- Makes approximately 3 pints of sauce
- Feel free to get creative in your sauce making and add the leftover veggies in your fridge
- I serve this over whole wheat rotini noodles
- Red: Cabernet Sauvignon
- White: Pinot Grigio
Creamy Peanut Butter & Banana Smoothie
I am sure you have all heard me mention how I chug my G’s Oatmeal Smoothie every morning and love it. It’s just so healthy and such an incredible start to my day that I can’t get myself to move on to one of my many (yet to be posted) other smoothie recipes. However, on the weekends I sometimes need a change. A break from the berries if you will! I am a massive fan of anything peanut butter and banana or peanut butter and chocolate. I find those combinations to be unbeatable in my sweet tooth world. Like I’ve said before, I don’t particularly have a sweet tooth, as I’d choose a bagel, potato chip, slice of pizza etc any day over chocolate or other sweets, however, those are the loves of the small sweet tooth within me. I have really been enjoying my Creamy Peanut Butter & Banana Smoothie for weekends now! My lil’ man, G, loves them as well. Double delight! Honestly, you could throw in some cocoa powder for a chocolate effect, add some spinach for the fiber (I always do), and use any kind of nut butter you’d like! I’m never strict with a recipe so I most certainly don’t expect the same from my readers. In Beijing, it is very difficult to find natural peanut butter, and when you do, it costs oodles of moola. I have taken to buying the “mixed sesame” butter (a variety of what I think is sesame seeds, peanuts, and probably something else), as it is completely natural, delicious, and costs a mere $1.00! Now, you cannot beat that. These are the things in China that I will truly miss… well, a part of some of the things I will miss. I am leaving after 5 long years in 7 weeks and it will be extremely bitter sweet! I am starting to feel the reality now… I digress, back to smoothie speak! I drink them all year long but I know that they’re even bigger hits in the summer time. Bring on the beach, the sun, and the great outdoors. I am beyond ready and am sure you are, too! Enjoy your Creamy Peanut Butter & Banana Smoothie in the summer, spring, winter, or fall… at the beach, in the morning, afternoon, or at the mall. Okay, I had to do it. The Dr. Seuss in me insisted. Enjoy it even as a light dinner or dessert. It knows no bounds! Slurp up this deliciously satisfying and healthy Creamy Peanut Butter & Banana Smoothie and I promise you, you’ll be on the road to a healthier you!
- 2 bananas
- 3-4 large spoonfuls of peanut butter
- 1/2 a ripe avocado
- 2 cups oats
- Dash of vanilla extract
- 1 can coconut milk
- Coconut water (use your desired amount for thickness/thinness)
- Large handful of spinach (optional but recommended- I always use this)
- Put a splash of coconut water in the bottom of your blender and add the oats
- Top with coconut milk
- Add bananas, peanut butter, avocado, vanilla
- Top with spinach if using
- Add your desired amount of coconut water
- Blend
- *I put this in the refrigerator overnight and blend in the morning for a cold smoothie!
- This yields 3 large glasses.
- Add cocoa powder for a chocolate flavor
- Add spinach or kale for some awesome fiber/vitamins. You won't taste it if you're concerned about this.
- Use any kind of milk (almond, soy - plain, vanilla, chocolate -, cow's milk etc)
- Use any kind of nut butter
Crazy Delicious Veggie Couscous
Crazy Delicious Veggie Couscous is easy, incredibly healthy, and can be made in just ten minutes! I’m always trying to make something well-balanced, healthy, and yummy for my wee man, Lil’ G. Now that he is eating what I eat, this has cut down my Sunday cooking by almost 2 hours, as I like to make two big meals for the week for the both of us. Not to mention, I’m also always attempting to create dishes from the leftover ingredients in my refrigerator. What’s that annoying phrase I keep posting? Oh yes, waste not! Clearly, I am a pusher of this personal philosophy. Food truly is a terrible thing to waste. Onwards, I was hangin’ with Greyson looking for a dish to make for us. I loaded the floor with pots, pans, spoons, and a variety of other kitchen items for G to play with whilst I took to the stove. After all, he has just turned 17 months. Can he entertain himself? Sure. For a little bit of time. However, when I give him the opportunity to play with things he doesn’t get to use daily, this increases my odds of a more lengthy self-play session giving me the opportunity to cook with ease! Of course we play and “compare” creations throughout, too. 😉
Crazy Delicious Veggie Couscous is a perfect choice for an easy and healthy dinner any day/night of the week. Pumpkin, lentils, carrots, mushrooms, spinach, and herbs make this dish a tasty meal. Naturally, feel free to add any veggies you may have left over in your fridge. Please comment and let me know how your creations came out. Share a pic and let’s chat about ideas for other couscous delights! Enjoy!
- 2 C cooked whole wheat couscous
- Olive oil for cooking
- 1 shallot - diced
- 3 gloves garlic - diced
- 1 can lentils
- 1 C pumpkin - diced
- 1 carrot - diced
- 1 C mushrooms - sliced (I used cremini)
- 1 handful spinach leaves
- Dried parsley, oregano, and basil to taste
- Salt & pepper to taste
- Optional: Parmesan cheese for topping
- While your couscous is cooking, heat a large pan with oil
- Add shallot and cook for 1 minute
- Add garlic and cook for 30 seconds - stir
- Add carrots, pumpkin, and some salt & pepper. Cook for 3-4 minutes
- Add mushrooms, lentils, and herbs, more salt & pepper if needed. Cook for 2-3 minutes
- Add spinach and any more herbs you would like. Stir for 30 seconds.
- Place in individual bowls. Serve
- Garnish each bowl with parmesan cheese & dried parsley
- Serves 6 adult sized dinner bowls.
- Optional: Cook your couscous with a veggie broth cube
- White - Viognier
- Red - Syrah
G’s Snack & Small Meal – Toddler Food
G’s Snack & Small Meal – Toddler Food is just an idea if you’re struggling for new and healthy ideas for your wee one that are easy and yummy. Greyson is a vegetarian right now like his momma. People always ask me “what in the world do you feed him?” As if there is no food life outside of meat. Honestly, I’ve received the same question myself for the past 27 years. Lord, there is SO very much food and incredibly easy, delicious, and healthy options out there that I’ll never tap into a majority of them! I do, however, understand for heavy meat eaters how this could seem challenging. I assure you though, it is anything but! If you’re looking for a snack or two, a meal, or general ideas on what to feed your baby/toddler, vegetarian or not, check out this recipe and Greyson’s Grub (baby food) portion of this blog. So many suggestions that at least one is guaranteed to grab your interest and attention!
- 1/2 an avocado
- 1/4 C hummus
- 1/2 cucumber - peeled & finely diced
- 1 small ripe tomato - finely diced
- 1 slice whole wheat bread - diced
- 1 slice baby friendly cheese - diced/cubed
- Put the bread & cheese in one bowl
- Put the other ingredients placed separately in another bowl
- Scoop out the avocado on a spoon
- Mix & match the ingredients as desired. Let your little one pick up the bread and cheese him/her self.
- This is simply an idea for a snack (in this case, many snacks can be had), or two meals. You can add other ingredients, replace ingredients etc. Do what suits your little one best! It doesn't have to always be a specific meal or jarred food. Be creative and put together foods your baby likes for a nice and healthy variety!
G’s Arugula & White Bean Quesadilla
G’s Arugula & White Bean Quesadillas are a protein packed meal full of flavor and done in 15 minutes or less! Healthy, delicious, and guaranteed to make any toddler actually eat their entire portion! I make one quesadilla, give my wee man (G) 1/4, save another 1/4 for the following day, and eat the other 1/2 myself. This is most definitely a meal that is for any age. I had all of these ingredients left over in my fridge (remember my food philosophy? “Like the mind, food is a terrible thing to waste”) and wanted to make something different for Greyson than he’d been eating over the past few days. I quickly pieced together these ingredients and was left with my mouth watering. Not only did G eat his portion and practically lick his plate (lots of “more” baby signing came afterwards), but I had to go and make another one for my work lunch the following day. I, too, was in love. As a veg-head, I’m always packin’ with protein everywhere I can. Make the recipe as is or adjust for your lil’ one or yourself however you deem fit. Use as much or as little of the ingredients as you’d like. Now go chow down with your kiddo in total bliss!
- 4 whole wheat tortillas
- Handful of arugula
- 3/4 can of small white beans or cannellini beans
- 1 avocado
- 1/2 brick of tofu (I used firm)
- 1 ripe tomato - chopped (finely chopped for toddler)
- 2 Tbl pesto
- 4 slices gouda cheese
- Small handful cilantro
- Cumin to taste
- Salt to taste
- In a small bowl, toss the tomato and pesto together. Mix well
- Put one slice of cheese on top of each quesadilla
- Divide then smash white bean (leave some whole as well) on two of the tortillas
- Smash half and avocado on top of the each white bean half and sprinkle with a pinch of salt
- Divide the tofu and smash on top of the avocado with another pinch of salt and the cumin
- Top each with tomato and cilantro
- Top again with arugula and a pinch of cumin
- Put the other tortillas with the gouda on top of the two filled tortillas
- Heat pan on low - medium heat. Cook on both sides until golden brown
- Done!
- This recipe came from what was in my refrigerator so feel free to make something similar and change up the ingredients to accommodate what is in your fridge!
G’s Avocado Pasta
Greyson’s Avocado Pasta is incredibly easy, healthy, quick, and delish! One of his ultimate faves which works for my recently very busy schedule. Honestly, I usually make enough for 2 meals for the wee man and two meals for myself! And yes, I always use super cute pasta because it just makes the avocado shell bowl look even more fabulous. 😉 I always like to aim for ‘fabulous’. Hehe. Next time you have some super ripe avocados lying around, whip up some G’s Avocado Pasta!
- 1 avocado - smashed (save your avocado shells)
- 1/2 tsp lemon juice
- 2 1/2 Tbl cilantro - chopped
- 1 Tbl tofu - crumbled
- 1 Tbl plain greek yogurt
- 2 C cooked pasta
- Pinch of salt
- Mix the avocado and salt together in bowl
- Add the lemon juice, cilantro, tofu, greek yogurt - mix well
- Stir in the pasta and cover completely
- Place pasta in half of avocado shell
- Mix with diced tomato & sprinkle with parmesan cheese
G’s First Birthday Cake!
- 1 C whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 C fruit puree (I used an apricot, peach, and apple blend)
- 1/2 C soy milk
- 1 egg
- 1 tsp vanilla
- 8 oz apple sauce
- 1 banana
- 1 tsp vanilla
- 6 oz plain greek yogurt
- Approx 1/4-1/2 C raspberries
- Pre-heat your oven to 350 and grease a small circular pan.
- Flour, baking powder, baking soda, and salt
- fruit puree, soy milk, egg, and vanilla
- Mix bowls together until smooth.
- Add to pan and put in oven for about 25-30 minutes
- With a very light one whisk electric whip, whip together apple sauce, banana, vanilla, and greek yogurt.
- Place in refrigerator.
- Once cake is cooled, find a cup with a large circular top and cut out 3 circles.
- Stack the circles, pour the frosting over the cake, and decorate the top with raspberries. Add extra raspberries to scatter around the cake on plate.
Apricot Sauce
- 1 1/2-2 cups apricots
- Approx 6-10 cups water
- Simmer apricots covered in water. Add more water as is simmers down.
- Cook until fully soft. About 25-30 minutes.
- Put apricots in blender with remaining water. Puree until totally smooth.
- Add more water whilst blending depending on the level of thickness you want.
- Enjoy!
- This will make a very large amount. I make this size because it's so great to use on so many things. Freeze what you don't use. A sauce that is great to have on hand for a variety of desserts or other dishes. Add to smoothies, on top of ice cream, in frozen cocktails, with yogurt, with oatmeal, and so much more!
G’s Protein & Veggie Tofu Scramble
- 3 medium sized slices of firm tofu
- 2 tsp very finely diced chickpeas
- 1 Tbl finely diced yellow pepper
- 1 Tbl finely diced pumpkin
- 3 finely diced broccoli florets
- 1/4 tsp basil
- 1/4 tsp oregano
- Olive oil for pan
- Pinch of salt & pinch of garlic powder
- Heat pan with oil
- Add pumpkin and pepper. Cook for 5 minutes.
- Add tofu, broccoli, chickpeas, basil, oregano, salt, and garlic powder. Scramble and cook for 5 minutes.
G’s Veggie Egg Scramble
- 1 egg
- 2 Tbl finely chopped spinach
- 1-2 Tbl finely diced carrot
- 1-2 Tbl finely diced yellow pepper
- 1 Tbl finely diced cheddar (optional)
- Pinch of salt (optional)
- Pinch-1/3 tsp basil
- Pinch-1/3 tsp oregano
- Olive oil to heat pan
- Heat pan with oil
- Add carrot and pepper and cook for 4 minutes
- Add egg, spinach, cheddar, salt, basil, and oregano.
- Scramble together for about 3-4 minutes.
G’s Dinner Quesadilla
- 1 6" tortilla
- 1 egg
- 1/2 Tbl diced tomato
- 1 tsp cilantro - chopped
- 1/2 slice white mild cheddar
- pinch of salt (optional)
- Dash olive oil
- Heat the pan with olive oil
- Crack egg & add tomato and cilantro and scramble. Add salt if you would like as well. Cook for 2-3 minutes.
- Keep pan on, remove egg scramble, place tortilla in pan, top with cheese and then egg scramble and fold tortilla in half.
- Heat each side for 1-2 minutes
- Let cool and dice up to serve
- Feel free to add a veggie inside as well. I often do!
G’s Quick n’ Easy Italian Egg Scramble
- 1 egg
- Pinch of oregano (I use a healthy pinch)
- 1 tsp tomato sauce
- 1/4 tsp parmesan cheese
- Grapeseed oil
- Heat the pan with just a bit of grapeseed oil.
- Crack the egg and add all ingredients.
- Scramble for approx 3 minutes.
- Done!
- Sometimes I add diced broccoli, spinach, or kale.
G’s Oatmeal Smoothie
- 1/2 - 1 C oatmeal
- 1 can coconut milk
- 1/2-1 cup coconut water (depending on your desired thickness)
- 1 Tbl lemon juice
- 3 Tbl plain greek yogurt (optional)
- Approximately 8-15 strawberries (depending on size of berries)
- Handful of blueberries (I use 1/2 of a small pack)
- Lg handful of spinach
- Put the oats and coconut milk in first
- Add the spinach, then blueberries, strawberries (yogurt too if using), and coconut water
- Top with the lemon juice and blend
- Voila!
- You can make this the night before and blend the following morning. The oats are fully soaked and blend so nicely as well. Will be perfectly chilled!
- This recipe makes 3 almost pint-sized glasses.
Orange & Green Veggie Baby Food Purees
G’s Purees
- 2 1/2 cups pumpkin - diced
- 3/4 cup carrot - diced
- 1/4-1/3 cup chickpeas
- 1/2 cup water
- 1 1/2- 1 3/4 cup broccoli florets
- 3 1/2 cup spinach
- 3/4 cup potato - diced
- 1/3- 1/2 cup firm tofu
- 3/4 cup water
- Steam all ingredients for about 5 minutes at most
- Puree (I use my Baby Bullet - it's magical)!
- Pour into 2.5 ounce jars or keep each one in a large tupperware and serve how you'd like
- Not only do I mix these with rice cereal, but as my little man grows older I use them as sauces mixed in with pastas and other grains. You can even smear on toasts with smashed avocado!
