Hubby Meals: Blueberry BBQ Sauce and Chicken Sandwiches

September 11, 2012 Arielle

Cooking for my husband has definitely been a challenge in my almost 4 years of marriage.

I mean seriously! How am I supposed to compete with frozen taquitos and Beef Baja chalupas from Taco Bell. (Speaking of the Bell, did you know they have taco shells made out of Dorito Chips? Way to go Taco Bell. What's next? Cheetos in a burrito??)

We all know that husbands can have the eating tendencies of a toddler, demanding milk chocolate Ovaltine with their dinner and throwing hissy fits when something green is on their plate. Then finally after many failed attempts of the flying airplane spoon, promising him that he can watch the football game as long as he takes 4 bites of his asparagus is sometimes the only thing that works.

Which is why when I find a wholesome and healthy meal that is Hubby approved, I feel I must shout it from the rooftops and share it with the world...

That way wives across the country can stick it to the man, and actually have control of the remote after the kids go to bed.

Trash TV all the way...Goodbye ESPN.

And what better way to make a man happy then by offering him a manly meal...

One that screams, I'm no sissy la la for eating this sandwich. I'm a MAN!

Even if the dressing is a little fruity...

Blueberry BBQ Sauce

Makes 2 cups

Ingredients:

1 c. blueberries

1/4 c. finely diced onion

1 TB. chopped garlic

1/2 c. ketchup

2 TB. balsamic vinegar

1 TB. rice vinegar

2 tsp. molasses

1 TB. maple syrup

1 tsp. worcestershire sauce

1/2 tsp. dry mustard

Directions:

1. In a skillet, heat about 1-2 TB. coconut oil on medium heat. Add onion and garlic and cook a few minutes until onions start to brown. Add blueberries and cook for about 10 minutes (you can lower the heat a bit). The blueberries will begin to soften and burst. Start to mash with a fork, (this should be easy to do), add in other ingredients and stir to combine and cook for a few more minutes for it to thicken. Transfer to a blender and blend until creamy.

2. Store in an air tight container in the fridge for about a week.

Best.Dang.BBQ Sauce.Ever.

I don't think I will ever buy bottled BBQ sauce again...I mean, that would just be wrong.

Now this BBQ sauce can serve many purposes, but in our household we love BBQ chicken sandwiches. (I have also used chickpeas instead of chicken on occasion.)

Don't be afraid to load up that sandwich with as many toppings as you desire.

My favorite combo for this was avocado, spinach, goat cheese, and grilled peaches (that were brushed with coconut oil.) Add that onto a soft and fluffy wheat carb and you've got yourself one happy husband.

But let's be honest, whose really the one that's truly happy. That's right...You!

Happy wife=Happy life.

But you already knew that huh? :)

Cilantro Avocado Pasta Salad

June 19, 2012 Arielle

A few weeks back, Hodgson Mill contacted me about a recipe contest they were having and asked if I would be interested in participating. I haven't really ever done a recipe contest, so I jumped on the opportunity excited about trying something new.

I was so excited when a big box arrived at my doorstep full of a variety of pastas, ranging from Bow Tie to Angel Hair.

What I really love about their pastas was that there wasn't a bunch of added nonsense ingredients, it was all simple and natural!

Another great thing is that the pasta cooks BEAUTIFULLY! I've noticed with many whole wheat pastas that the texture can be somewhat hard and chewy, but this wasn't at all. A great substitute for a non-wheat pasta without sacrificing the taste.

So when decided what to make with the pasta, I thought about one of the most popular recipes on the blog. Many of you may recognize this Lemon Quinoa Cilantro Chickpea Salad:

It's such a summery dish full of flavor! Not to mention it has veggies, healthy fats, grains, and protein. What's more to love?! So I decided to take the inspiration from that dish, and transfer it into a pasta salad. Perfect for summer and for BBQ's!

Lemon Cilantro Avocado Pasta Salad

Adapted from: Lemon Quinoa Avocado Salad

Makes: 5-6 cups

Ingredients:

2 1/2 c. dry Hodgsen Mill's bowtie pasta

2 c. spinach

1 bunch cilantro

1/4 c. onion finely diced

2 garlic cloves finely chopped

2 avocados diced

1 can chickpeas (or navy beans) drained and rinsed

1 c. cherry tomatoes cut in half

(For the Dressing:)

Juice of 1 med/lg or 2 small lemons

zest of 1 lemon

2 tsp. olive oil

1 tsp. agave

2 tsp. dijon mustard

1/2 tsp. cumin

dash of salt and pepper

Directions:

1. Fill a pot with water and a sprinkle of salt and bring to a boil. Cook pasta until done, about 7-9 minutes. Once done, drain pasta and set aside and let cool.

2. Using a food processor (or a really good knife), process cilantro and spinach until it becomes chopped, like so:

3. Add greens to a medium bowl and fold in diced garlic and onion. Next fold in tomatoes, avocado, and beans. Toss in cooked pasta, then pour dressing on top and fold into salad until coated.

4. Set in fridge for at least 10-15 minutes to let flavors set.

*I was not paid to review this product. Any and all opinions are personally mine.

Crock Pot Indian Spiced Lentils

May 9, 2012 Arielle

This Sunday is Mother's Day.

From the very beginning of my husband and I getting married, I always told him that even if we didn't have children at that time, he would still celebrate me on that day.

I would often joke with him and say, "Silly husband, I'm basically a mother to you. I cook, clean, scrub, feed, drive, and clean your dirty toilets..."

Ironically enough his birthday falls near or on Mother's day ever year, which means we usually share the holiday...

And I somehow still end up cleaning those dirty toilets. :)

All joking aside, each year Mother's day has been very special to me. I'm surrounded by beautiful woman in my life who have been amazing mother figures to me, this including my own mama. Then after having Baby Boo, the day only became more special because I have been so blessed to be a mother to someone (soon to be 2 someones) so amazing. Motherhood and mother-figures are such a powerful and beautiful thing, that I am truly honored to celebrate it this weekend for the many motherly woman out there!

Usually when it comes to special occasions, the first food I request is chocolate of some sort. Heavy, rich, and filling is all that I ask for, a long with a big glass of coconut milk and some trash Tv. Hot right?

This year, I told my husband I still want the chocolate but I also want something else. (Yea that's me, always have to have more and more! :) )

Since trying Indian food for the first time last year, my husband and I have gone out to Indian restaurants every opportunity we get. I load up on naan like no other, and my husband sweats curry from his shiny forehead. We are addicted.

For a while now I have been wanting to make it at home, and I finally did just that. I've made this dish numerous times, with different add ins and beans, and each time I cry with joy and wipe my tears with naan bread.

It's heavenly, and the ultimate comfort food.

Woah Mama!

Indian Spiced Lentils

*This dish is a kind of similar to a traditional Indian dish called Chana Masala, which is made from chickpeas. The first time I made this, I used chickpeas and didn't add anything else. Since then, I have switched it up to lentils (because it was what I had on hand), and threw in a few other veggies that were in my kitchen. Everything pairs beautiful! It's the perfect dish that makes you feel happy inside! :) On top of everything else, I made it in a crock pot! Easy!

*Inspiration: Smitten Kitchen

Ingredients:

2 1/2 c. cooked lentils

1 sweet potato peeled and finely diced

1 yellow bell pepper finely diced

1 medium onion finely diced

3-4 cloves garlic finely diced

1 15 oz. can tomato sauce

1/2 tsp. ground ginger

2 tsp. ground cumin

1/4 tsp. cayanne (can add more for additional heat)

1 tsp. ground tumeric

2 tsp. paprika

1 TB. ground coriander

1 tsp. garam masala

2/3 c. vegetable broth (organic)

Juice of 1 lemon

Salt and pepper to taste

Directions:

1. Gather all your ingredients, including chopped veggies. I used a food processor for my onion, bell pepper, and garlic to speed it up. (It also finely dices them the way I like!)

2. Throw everything into a crock pot, and set on high for 3 hours, or until sweet potatoes are soft and cooked. This can also be done over the stove, just cook the garlic and onions with some oil over heat for a little bit until brown. Then add the rest of the ingredients and cook over stove top for at least 30 min, or until potatoes are soft.

3. Serve with brown rice and naan bread.

I made homemade Whole Wheat Naan Bread, and I loved it!! I got the recipe from Jessica @ How Sweet it is! I used whole wheat pastry flour, coconut milk, and greek yogurt. You could definitely use a non dairy soy plain yogurt too! I topped with coconut oil, rosemary, and mashed garlic.

Indian food and naan just may be the perfect present for myself or any mother out there this weekend!

Throw in a day without toilet bowl cleaning, and sweet golly gee willakers...

Now THAT'S more like it!

Happy Mother's Day!!

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Hubby Meals: How To Roast a Chicken

April 23, 2012 Arielle

The day I learned how to roast a chicken, I officially knew that I had become a woman.

Actually, that's not true...What really defines when one becomes a woman?

Let's not go there shall we?

Ok, so here is the deal. For a while when I would cook meat for my husband, most of the time (every time) I did a really bad job at it. I overcooked it, undercooked it, and lots of times it tasted really really bad....

I knew that I had to do some major research, practice it, and learn how to cook the darn food or else my husband was seriously going to have 3 bowls of cereal every night after dinner.

Now, instead of cocoa pebbles after a plate of dry chicken doused is sauce to mask its taste, he is eating the food I make.

Well, not everything but it's a start.

How To Roast a Chicken

Preheat oven to 425.

Start with a whole uncooked chicken. I always try and buy natural/organic meat. If I can, I buy local. It is more expensive than non organic meat, but it taste better I promise! Also, we don't buy meat that often so we can splurge a little on the good stuff.

Before prepping the chicken, I always set up my station. I place paper towel around the chicken, and a non-absorbant cutting board underneath.

I also grab a pair of scissors and some claws. Are they called claws, I dunno?

I also place an open grocery bag next to me to discard of anything that doesn't belong on or in the chicken, aka the icky stuff.

Start by removing the plastic covering from the chicken.

Hello Birdy...I'm sorry Birdy.

Remember that icky part I was talking about, well...here it is. Now it's time to remove all of the padding and wrapping that happens to be on the chicken. This could be string wrapped around the legs, or paper stuck to the bird. Remove it all and throw it away.

I use the claws for this that way I don't have to use my hands.

Now we are going to trim some fat. This part is not necessary, but I prefer to do it. Some chickens already have the fat removed, and some don't.

Take your scissors and cut away.

Next, remove the insides. Every chicken is different, but most chickens come with a bag stuffed inside with all the gizzards. If you don't know what gizzards are just ask your grandparents, it's probably their favorite part of the whole chicken. This chicken didn't have a bag, but if yours does, just simply pull it out and...throw it away. Or cook it. (I throw it away because they scare me.)

Another thing that scares me are feathers. If you spot some on your bird you are going to have to pluck them.

Yea!! So much fun!

Next, pat the chicken until it's completely dry to get it ready for seasoning.

Take some olive oil and drizzle it all over the chicken. Rub the olive oil into every crease and crevice, inside and out.

Afterwards, liberally sprinkle salt and pepper onto the chicken.

Rub it into the chicken and make sure you coat the entire bird. You can also rub fresh herbs, honey, citrus, etc. onto the bird, but I love doing it with just S &P because it's easy and I have all the ingredients on hand.

Next chop up some veggies of choice. I always do onion and some garlic, but today I added some chopped carrots, sweet potatoes, and bell peppers.

Drizzle the veggies with a little olive oil and salt and pepper. Spread the veggies on the bottoms of a roasting pan, and leave a little space in the middle for the chicken, and place the chicken on top of the veggies.

This next step is optional, but you can place onions, garlic, lemons, oranges, apples, etc. inside the bird.

Place chicken in the oven and bake for 75-90 minutes (for a 5-6 pound bird.) I've had a chicken cook fully in 75 minutes, and some cook at 90 minutes, it all just depends on the chicken. You know the chicken is done when you cut into it and the juices run clear.

Let the chicken rest for at least 15-20 minutes before cutting, so everything sets.

Probably the hardest part for me about roasting a chicken is cutting it afterwards. I usually make my husband do it, because when I do it, I make a huge mess and it's never pretty.

There you have it!

Thank goodness my husband can stop complaining that his jaw hurts after chewing my chicken dinner, and now can focus on more worthy complaints.

Like, when am I going to buy him a new box of cocoa pebbles...

Hubby Meals: Honey Garlic Roast Chicken

March 28, 2012 Arielle

If you follow me on Facebook, then you know I promised my next post to be all about conquering those sweet cravings.

But, alas I am a big fat liar and this post has nothing to do with what I promised.

I realized that I have a lot more recipes and info that I want to share and I am still working to get it all together, but it should be up by the end of the week. If I lie again...well then, I guess I should be honest and say that I have a chronic lying issue...

I'm workin' on it. (Lie.)

So instead of conquering that sweet tooth, I thought I would share with you another Hubby Meals recipe! Ya know, for that sweety pie of yours.

Awe.

Almost every week I roast a chicken.

Between Baby Boo and my husband, those two are chicken whores. They love roasted chicken, and my husband especially loves it in his sandwiches for lunch. Normally I don't do anything special to the chicken, besides gag a little and cry at the same time as I am preparing it, but this week I noticed that Jessica from How Sweet It Is (amazing blog by the way!) posted a recipe for Honey Garlic Roast Chicken.

Her pictures alone were convincing enough to make it for my little family, and I can assure you that they were more than happy to dig in come dinner time!

To get the recipe and directions, go check out Jessica's site HERE! The only thing different I did was use carrots instead of asparagus, and purple potatoes...which by the way are awesome!

And if you still are mad at me for not posting my sweet tooth post, I have a little video of Baby Boo singing a bunch of random songs that you can check out. :-) Hopefully it makes up for my lack of post there of!

Have a great night everyone! Be back later with some sweets!! :-)

Hubby Meals: Simple Turkey Meatballs over Spaghetti Squash

March 13, 2012 Arielle

Every Saturday, a nearby city holds their weekly Farmers Market.

And, like any other farmers marker, there is an abundance of local produce, fresh flowers, random tidbits, and if you lucky...

The green juice guys.

Despite what my husband believes, I only have somewhat of a minor (ok, maybe major) crush on this group of men selling fresh green juices out of their little organic looking booth.

(Group of men...Sounds classy.)

Rugged, mountain, green juicing men waking up early every saturday to juice a bunch of goodness to sell it to the local citizans. On top of everything, they are constantly promoting health, wellness, really good movies, and green living.

My guess it that they grow their own gardens, raise rescued and adopted adorable puppies, and eat tofu and rice bowls for date night dinners. :)

Not to mention, their beards are sexy.

Ok...You catch my drift.

And each week as I walk up to their booth, with my big pregnant grin, my husband stands far back with Boo admiring my ever so non-obvious crush as I ask..."I'll have one really big juice please..."

My husband and I joke constantly about my crushes, and how I secretly am turned on by the thought of a man working a juicer...and by all means this is true. (Oh baby!)

But I love my husband, despite the fact that he wouldn't know how to assemble, let alone take a part my juicer if his life depended on it. I still love him even if though he prefers little sleazies pizza or McDumps for dinner, and constantly asks for a side or ranch and tabasco with every meal. And even though his Jersey Shore look alike white shoe collection far exceeds more than you want to know, I still think he is sexy.

Bottom line, we all didn't marry Green Juicing guys.

Our husbands (or spouses/partners/or even yourself) aren't going to jump with excitement when we suggest a restaurant with vegan/vegetarian healthy options for date night.

And more often then not, we can only pull of tofu, bean, and veggie meals for so long before they go running for the nearest drive thru.

Which is why I have decided to start a series called Hubby Meals.

Unlike my meat loving hubby, I haven't eaten red meat in over two years. I try to make most of our meals have a variety and balance, and I really try to limit the meat/animal products we consume on a daily/weekly basis. But there are nights where my husband does want meat, and I make it for him. I feel that if I make it homemade, and pack it with tons of nutrients, that he is better off than ordering a double double from In n' Out.

(Even though he probably had that burger for lunch.. :/)

Despite our extremely different food preferences, it's still my job to feed my family, and keep them running back to that freaky abnormally red headed guy named Ronald who wears too much red lipstick.

(Ya...I went there.)

Simple Turkey Meatballs over Spaghetti Squash

Adapted from: How Sweet it is

Ingredients:

1 1/4 lb. organic ground turkey (I always buy straight from the butcher)

1 beaten egg

1/3 c. freshly grated parmesan cheese (plus 2-3 TB. more for topping)

1 piece of whole wheat bread pureed into bread crumbs (done in a food processor or blender) (or 1/3 c. breadcrumbs)

1/3 c. finely shredded carrot

1/3 c. finely shredded zucchini

1/3 c. finely chopped basil (plus 1-2 TB. more for topping)

1/3 c. finely chopped parsley (plus 1-2 TB. more for topping)

2-3 diced garlic cloves

1 tsp. salt

1/2 tsp. pepper

2 c. Marinara Sauce

1 TB. melted coconut oil or butter

1 large or 2 medium spaghetti squash, little olive oil, dash of salt and pepper

Directions: (for squash)

1. Preheat oven to 425 degrees. Wash and dry outside of squash and place on baking sheet. Place in oven (yes, without cutting) for 45-60 minutes, or until squash has become browned and squishy on the outside. Cut off ends of squash, then cut straight down the middle. Scoop out seeds and then using a fork, scrape out the inside of the squash. Place spaghetti strings in a large bowl and toss with a little salt and pepper, and olive oil if desired.

Directions: (for meatballs)

1.Pre-heat oven to 400 degrees. In a bowl combine turkey, egg, cheese, carrot, zucchini, basil, parsley, garlic, and spices. Fold ingredients together with hands, but be careful not to overmix. Too much mixing can dry out your meatballs. Then set aside.

2. Next, get a casserole dish ready. It needs to be a larger one, something like 9x13. Brush down bottom and sides of dish with melted oil/butter. Pour marinara sauce into dish, and then grab your bowl of meat.

3. Roll your meatballs into about one inch thick balls and place evenly through out casserole dish.

Once all balls are in place, sprinkle with left over cheese and bake in the oven for about 20 minutes, or until meatballs are cooked all the way through.

4. Pour meatballs and sauce over spaghetti squash and top with remaining basil and parsley. If you want, you can feel free to add more sauce or cheese.

Using spaghetti squash in place of regular pasta is one of our favorite things to eat. It's so light and soft, and doesn't leave you filling like you have eating your weight in carbs.

It's also a great way to get your kids to eat a vegetable, especially if they like spaghetti. You can go 50/50 with whole wheat pasta and spaghetti squash and they won't even know the difference.

And if you make your husband delicious meals every once on a while, he's bound to give other things a chance eventually... :-)

15 Minute Lemon Parsley-Spinach Pasta

March 2, 2012 Arielle

I am going to be completely honest and say that I hate making dinner.

That being said, why the in the flying trapeze am I a food blogger...well that's a different story. I love to cook...

Just not when it's 5 o'clock, I still haven't showered, Baby Boo all of the sudden won't leave my hip, and I have yet to put away all the laundry.

Or for that matter, take said CLEAN laundry out of the toilet that Baby Boo so kindly put 'away' for me.

(Just what you want to see right...A picture of my toilet. Gross.)

To top it all off, a lot of times dinner is just me and Boo, and after a long day I am tempted to pour a bowl of peanut butter puffins and call it good.

Baby Boo won't mind, she loves puffins!

And then I remember that I am trying to be everything and super woman, and sometimes I can do better than a bowl of cereal...no matter how tempting it may sound.

But...There are some guidelines that this so called dinner has to follow:

It must not take longer than 30 minutes.

It won't require a lot of effort. That means, not too much chopping, whisking, watching, blending, and baking.

Oh, and it has to be delicious, because if it isn't then I'm going straight for the puffins.

15 minute Lemon Parsley-Spinach Pasta

Ingredients:

6-8 ounces pasta

1 bunch parsley

1 c. fresh spinach

2-3 cloves garlic

zest and juice of 1 lemon

3-4 TB. olive oil (or more depending on how 'oily' you like your sauce)

1/4 c. sunflower seeds

salt and pepper to taste

Directions:

1. Cook pasta according to directions.

2. While pasta is cooking, puree the sunflower seeds in a food processor until crumbs appear. Next add in the rest of your ingredients to food processor. Blend a couple of minutes, scraping down the sides when necessary, until you have reached a 'pesto' like consistency.

3. Once pasta is done, drain, and pour into bowl. Toss pasta with about a tsp. of olive oil (optional), and then add parsley sauce to pasta. Toss until combined. Can squeeze additional lemon juice on top if desired.

Seriously so easy and so fast.

And I almost didn't miss the puffins!

Have a great weekend everyone!!

Maple Sage Glazed Carrots with Maple Toasted Pistachios

November 23, 2011 Arielle

We spent the majority of today in the kitchen.

While I poured, mixed, rolled, kneading, chopped, sauteed, and cleaned...

Baby Boo was either attached to my hip or at my feet begging for a taste.

I LOVE that she enjoys being in the kitchen with me. She loves to throw things into the mixing bowl or blender, and loves to cook her own special meals.

I'm pretty sure her ideal meal would have chocolate, cottage cheese, berries, and avocados...

Today was a special day because, not only are we getting ready for Thanksgiving, but I had the opportunity to work with an amazing company and their delicious food!

Grimmway Farms sent me a coupon to receive a free bag of their ever so delicious carrots!

I.Love.These.Carrots!

Grimmway Farms is a family owned and operated business located in California. Their philosophy is:

Provide Good Value

Honest Pricing

Conduct Business with Integrity

AND, let's not forget they received the Chef's Best 2011 BEST Taste Award!

The first thing Baby Boo and I did was dig in! We love carrots at our house. They are the perfect little snack, perfect match for hummus, puree amazingly for baby food, and when they are cold they help our teething lil' chickpea.

Baby Boo was pretty excited. Perfect time to bust a move.

I don't know what's sexier, the random drool stain down her shirt, or that fierce look in her eyes...

I decided to make a side dish for Thanksgiving with the carrots, that way everybody could indulge on these delicious baby carrot bad boys...

But I think I am going to have to double the recipe to feed everybody...( 4 carrots for me, one carrot for you...6 carrots for me, two carrots for you...)

Either way, my family is going to be grateful they invited me to dinner. :-)

Maple Sage Glazed Carrots with Maple Toasted Pistachios

Ingredients:(for carrots)

1 16 os. bag Grimmway Farms Baby Carrots

2 TB. fresh chopped sage (divided into TB.)

1 medium shallot diced

4 cloves garlic diced

2 TB. 100% Pure Maple syrup

1 TB. olive oil

sprinkle of nutmeg

salt and pepper to taste

Ingredients: (for pistachios)

1/4 c. chopped pistachios

1 tsp. maple syrup

Directions:

1. In a (high-medium) heated saucepan (that contains a lid), add your olive oil. Heat for a quick second then throw in your diced shallot and garlic. Cook for a few minutes, stirring every so often. You want the shallots and garlic to be caramelized and golden brown looking. (3-5 min.)

2. Next throw in your carrots, maple syrup, 1 TB. sage, and spices. Stir until coated and turn down heat to med-low. Put lid on top of saucepan, and let carrots cook about 25-30 minutes or until soft. Toss and stir carrots every so often.

3. Now prepare your pistachios. In a separate heated sauce pan, spray with cooking spray and add pistachios. Toast pistachios on medium heat for about a minute, then add maple syrup. Continue to stir and coat pistachios, all the while keeping the maple syrup from burning. Cook for about 1-2 more minutes, or until the pistachios aren't 'wet' with syrup. Transfer nuts to a separate bowl and set aside.

4. Once carrots are done, put on serving platter and top with remaining 1 TB. sage and chopped pistachios. Serve warm.

*This recipe only makes 2 c. worth, so if your making this for a big crowd be sure and double/triple the recipe.*

This just screams Thanksgiving dinner...and Sunday dinner...and Christmas..and Hanukkah...and Ground Hog Day!

Or if your like me, I enjoy eating them on the couch, watching trashy reality TV, and listening to Baby Boo snore away for nap time.

Shhhh, don't worry. It will be our little secret. :-)

Thanks again Grimmway Farms for giving me the opportunity to try your amazing product!!

* I was not paid to write this post. To learn more about Grimmway Farms and their awesome company, check out their website at http://www.grimmway.com/.**

Lemon Quinoa Cilantro Chickpea Salad AND Everything Green Smoothie

November 9, 2011 Arielle

“**Editors Note: This post was written in 2011, and the recipes in this post are the most popular recipes on my website! I deleted a lot of the old text to update this page, but if you scroll down you will find the recipes! ”

Lemon Quinoa Cilantro Chickpea Salad

Lemon Quinoa Cilantro Chickpea Salad

Ingredients

1/2 c. dry quinoa
1 1/2 c. vegetable broth
(OR 1 c. prepared/cooked quinoa)
1 c. garbanzo beans, drained and rinsed
1 c. cherry tomatoes, halved
1/4 diced onions
3 cloves garlic, chopped
2 avocados, diced
1 bunch cilantro, bottom stems cut off
2 c. spinach
(dressing)
2 tsp. dijon mustard or plain mustard
zest of 1 lemon
Juice of 1 juicy lemon, or two not so juicy lemons :)
2 tsp. olive oil
1 tsp. honey
1/2 tsp. cumin
salt and pepper

Instructions

Prepare quinoa by adding quinoa and broth to a pot. Cook on medium/high until it begins to boil. Reduce heat to low, cover and simmer for 10-15 minutes until quinoa has cooked fully.
Once the quinoa is cooked, set it aside to cool.
In a food processor, add cilantro and spinach. Process the greens until they are chopped up finely.
In a bowl, add the chickpeas, chopped greens, tomatoes, avocado, onion, garlic, and cooled quinoa.
In a bowl, whisk the dressing ingredients together. Pour over the salad. Mix it together.
Add salt and pepper to taste.
Let sit in the fridge until ready to eat! Enjoy!

Everything Green Smoothie

Everything Green Smoothie

Serves:

2-3

*This smoothie makes quite a bit and could easily serve two adults. Unless your like me and can eat for two, then you could drink it all on it's own. It could also serve 2-3 kids, one mama and 2 children...etc.. :-)

Ingredients

1 c. non dairy milk, more if needed for thinning out smoothie
handful of fresh spinach
handful of fresh kale, no stems
handful of swiss chard
2 green apple, cold and cit into slices/core removed
1/2 medium cold cucumber
1 frozen banana, sliced
1 TB. chia seeds
sweetener of choice, stevia is what I used/honey works well too (1-2 tsp.)
1 1/2 c. ice

Instructions

Add all ingredients to a blender and blend until creamy. Drink immediately. Enjoy!

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Chili Cornbread Casserole

November 3, 2011 Arielle

Don't be fooled by the hubby's big pearly white smiling teeth.

You would guess the words out of his mouth would be something like, "Oh sweety I would love to have last night's meal reheated so I can enjoy it tonight TOO!"

Nope.

That look on my face is pretty common around dinner time.

I know what your thinking...That's my sexy blue steal right?

Of coarse. But that's all I have to do. One look of blue steal and I can get him to eat anything I want.

Ha! Ya flippen right!

He has a fear of leftovers...It doesn't matter how unhealthy it is, he won't touch it the next day.

Now, some people are the same way, like my dad for example hates leftovers.

I however could eat the same thing for dinner every day. I love to be spontaneous!

So the greatest way to enjoy leftovers, without actually eating the same exact thing the next night, is to make something different with it.

On halloween when I made Crockpot Tempeh Veggie Chili,

I had more than enough leftovers. Chili is great to freeze, and I thought about doing that, but I wanted to do something different. I then thought about $. (what's new...)

Of coarse leftovers help you save $ right? See hubby...I will learn EvEnTuAlLy!

I really wanted to make a casserole type dish, something that I could mix and throw in the oven...not a lot of prep.

And who doesn't LOVE a casserole?!

If you do, then I have about 587 recipes from my grandma, ranging from chicken and rice to green jello casserole...

But I promise, this casserole is far more tastier than a green jello casserole.

Even Baby Boo thinks so too!

Chili Cornbread Casserole

Ingredients:

Leftover Tempeh Veggie Chili, or any chili you want.(I used about 2 C. because that's what I had left.)

Cornbread(recipe to follow)

1/3 C. non dairy cheddar cheese or regular cheddar cheese (I like daiya)

Cornbread: Adapted from Baby Cakes

2/3 C. non dairy milk mixed with 1 TB. apple cider vinegar, then set aside

3/4 C. whole wheat pastry flour(of if GF, use 3/4 C. Gluten free baking flour)

1/2 C. cornmeal

1/2 C. corn flour(ground cornmeal in blender)

2 tsp. baking powder

1 tsp. baking soda

(if making GF, add 1 tsp. xantham gum)

1/2 C. coconut oil.

1/3 c. honey(or agave for vegan version)

1/3 c. applesauce

2 tsp. vanilla

Directions:

1. Make your cornbread first. Combine dry ingredients together, then add wet(minus the milk+vinegar mixture.) Stir until combined, then gently fold in milk mixture.(it will be chunky like buttermilk.)

2. In a greased casserole dish of preference, add your chili. For this recipe you could use more chili than cornbread, or more cornbread than chili. It really is all preference. We like ours with more cornbread, so I used about 2 C. chili and half of the cornbread mixture. I'm saving the rest of the cornbread mix for breakfast in the morning. :-)

3. Top chili with dollops of desired amount of cornbread, and then sprinkle with cheese.

4. Next fold your ingredients together slightly, just so you incorporate some of the cornbread through out the chili.

This is actually my way of doing it, but I know some people like the cornbread on top and chili on bottom. If that's the case then go ahead and do it that way. It will work out just the same.

It will look like this when mixed:

5. Bake in a preheated oven of 325 for about 35-40 minutes, or until center is cooked.

I loved being able to slice this like a pie!

Baby Boo and I ate ours on top of a baked sweet potato with a drizzle of honey:

And well, the hubby put his with a side of 'NO NO!'...

I'm not even going to tell you what those are, even though your probably already know.

Some people may never learn.

Speaking of which hubby...I accidently bought a dress online.

Roasted Garlic Mashed Potatoes and Gravy

October 13, 2011 Arielle

My brother only eats 4 things.

He's the one on the far left.

Macaroni n' Cheese

S'mores Pop Tarts

Burgers and

Mashed Potatoes n' Gravy.

This is no joke. Last year I made him a mashed potato panini with our thanksgiving leftovers...He still talks about it to this day.

Despite being probably one of the pickiest on the planet, I love him for his weirdness. I remember at one point he would refuse to eat anything besides mashed potatoes...And I dunno about you, but mashed potatoes at every family meal got old real fast. Not to him though. Every bite was like Christmas morning.

That's what I am assuming anyway...It had to be! Why else would you eat it for every meal?!

I also have another brother who won't eat his food if you touched it, or if other food was touching it. And then there is me who won't eat meat or cheese, and prefers an abundance of spinach and hummus. Don't forget about my hubby who prefers to eat food that is still mooing, if you catch my drift.

Oh, and our daughter who refuses to eat real foods, would much rather live off of ba-ba's...

I bet you can guess how much my mom LoVeS to cook dinner for the whole family!

But sometimes there are ways around picky eaters. Ways that us mom's, family chefs, etc. will never reveal...

Until now that is..

Roasted Garlic Mashed Potatoes and Gravy

*I saw a similar recipe for this in my skinny bitch cookbook, but I didn't have the cookbook with me when I made them. So I winged it! :-) And the result turned out better than I expected.*

Ingredients:(for the potatoes)

2 rutabagas

2 med/large parsnips

1 medium potato

Almond milk (or other milk of choice)

2 TB. Earth Balance vegan butter

1 head garlic

olive oil

salt, pepper

Directions:

1. First roast your garlic. Don't know how to do that, well let me share with you how! :-)

How to Roast Garlic

First take a whole head of garlic.

Cut off the top of the garlic.

Peel off some of the extra skin around the head of the garlic. You don't have to peel it all off, because your want some of it on to leave the cloves together.

Take a sheet of foil and place the garlic head on it. Drizzle with a little olive oil, and sprinkle with salt and pepper.

Fold the garlic in the foil and cook in a preheated oven of 400 degrees for 40 minutes.

When it's done it will look golden brown and smell like heaven!

I can't say the same about your breath if you eat it...buuuutt...

2. While the garlic is roasting wash, peel, cut, and dice the rutabegas, parsnips, and potato.

These are rutabagas:

They kind of look like white beets. (Before these mashed potatoes, I didn't know what a rutabaga was...I had to google it. Sad.)

These are parsnips.

Luckily I knew what these were. Only because I've made these fries. To.Die.For.

3. Add diced veggies in a pot of water and boil for about 45 minutes. Maybe longer (maybe shorter). I used a BIG (too big) pot of water, so it took longer to boil. So adjust the time to when the veggies are soft and cooked.

4. When they are cooked, drain them and put them back in the pot. Add the butter, a little bit of milk, and the whole head of garlic. The garlic will just fall out of the head simply by squeezing the bottoms and using a fork to aid them out.

5. Using a potato masher or beaters, mash the veggies together until smooth and creamy. Adding more milk will make them smoother. Sprinkle with salt and pepper. (I also like to add a little paprika and nutritional yeast.) You can mash them as creamy as you would like, or as chunky as you would like.

I prefer a chunky monkey!

But what about that gravy?

Vegetable Gravy

Ingredients:

Vegetable broth

3 TB + 1 tsp. whole wheat flour

2 1/2 TB. Vegan butter

Directions:

1. In a saucepan, melt butter on medium/low heat. Sprinkle in flour and whisk until thick. Pour in veggie broth little by little, whisking until desired thickness is reached. I used a box of veggie stock and just kept adding more and more until I was satisfied. I used about 1/3 of a 32. oz box.

2. Pour over mashed potatoes or drink straight from pot....once cooled that is.

My brother ate it.

Baby Boo ate it.

My other brother ate it, just as long as it wasn't touching his green beans.

My hubby ate it.

Oh, and I inhaled it...

Know one even knew that there were parsnips...rutabagas....really anything nutritious in them.

:-)

Story of my life with most food that I make for others...

Oh well! What they don't know, really isn't hurting them. :-)

Pumpkin Macaroni N' Goat Cheese, and Bloggy Seasonal Eats Link Ups!

September 30, 2011 Arielle

For the past 14 months i've been surprised with how little sleep my body, and Baby Boo's body, have been able to survive off of.

I know I joke about how Baby Boo made a deal with the devil when it came to sleep, but I just want you to know...it's no joke.

I've seen the contract...in my sleep. That is, if I was sleeping, I might have been hallucinating.

Lack of sleep does that to you.

Come wednesday night, Baby Boo woke up around 12:30 crying. This was nothing out of the normal, so I got out of bed, walked into her room, and picked her up. When I picked her up, i quickly realized her body temperature was extremely hot. Not your average fever hot..

I turned on the light, and noticed that she was having little convulsions and twitches, and her heart was racing a million miles a minute. Of coarse, I lost it, and ran to hubby asking him what was wrong. We decided to take her to the ER, thinking her fever was extremely high...

This was wednesday night.

Now, it's friday morning, and Baby Boo is doing a little better. We aren't really sure of the cause for the fever spike, but she had shots this week, so we are thinking that might have been the problem. Right now we are just trying to keep her little body cool..and get her some sleep.

And if you were wondering, none of us have slept since wednesday night. But more so, I am glad that Baby Boo is ok!! My life wouldn't be worth living if I didn't wake up to see this precious face everyday:

Needless to say, our little fam damn needed some comfort. Of coarse we relied on food for that...

And nothing says comfort more than a bowl of Macaroni and Cheese! :-)

It's actually Baby Boo's favorite meal! She LOOOOVES macaroni and cheese!

So does the hubby..But he prefers the one in the blue box, which will go unnamed...But if you must know, it rhymes with KrAp-ft...

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Pumpkin Macaroni N' Goat Cheese

Ingredients:

1 1/2 C.dry pasta of choice or 3 C. cooked pasta

(for the sauce)

1 C. pumpkin puree

1/2 C. + 2 TB. Non dairy milk

1 TB. chopped garlic

3 TB. hummus (I used roasted garlic)

4 TB. Nutritional Yeast

2 tsp. Paprika

1 tsp. dry mustard

salt and pepper to taste

3 TB non dairy butter (i use earth balance)

1/3 C. Goat cheese (or for kiddos you could sub non dairy cheese(such as daiya), or organic cheddar cheese)

1 TB. Nutritional Yeast(for topping)

Directions:

1. Cook pasta according to directions. While pasta is cooking, prepare sauce.

2. In a food processor, blender (or even by hand), blend pumpkin, milk, garlic, hummus, nutritional yeast, and spices until blended and creamy. Then in a sauce pan, pour sauce and add butter and cheese and stir until melted and combined. Remove from heat.

3. In a baking dish, add your pasta and mix with sauce. Fold sauce into pasta until incorporated. You can eat as is (I think kids like it this way the best) or for the adults you can bake it. We like to take out a little portion unbaked for Baby Boo, and then bake the rest of the pasta for us.

4. If you decided to bake, preheat oven to 350. Top pasta with a little extra nutritional yeast (about 1 TB) and a little bit of seasoned bread crumbs. Bake for 20-25 minutes.

Purely Comfort.

And in case you were wondering, hubby took that whole casserole dish, added avocado on top, doused it with tabasco, and dug in. I looked at him and said, "ummmm...Can I have some, or did ya think I made that whole thing for you?"

I haven't been the only one in love with this fall/comfort season...

A few of my BFF bloggy friends have some delicious eats this fall too!

Heather at Get Healthy with Heather, who AlWaYs has something delicious to share, made this Chai Spiced Hot Chocolate!

And to top that off, she made Pomegranate and Almond Butter Deep Dark Chocolate Brownies!!!

Heather-you get brownie points for SURE!!

Ragnhild from Vegan Aphrodite (who is super cute might I add) loves to make this pumpkin pasta that she found from Green Kitchen Stories!

Can't go wrong with Pumpkin Pasta! :-)

Anna from The Guiltless Life made TWO different kind of seasonal pies, because she is amazing like that, one being savory and one being sweet.

First one is a Leek, Spinach, Lentil, and Potato Pie:

Right up my alley!

And the next one is a Chocolate Fudge Pie inspired by Chocolate Covered Katie:

You can see now why Anna is amazing!

Alyssa from Fashion Fitness Foodie made a Pumpkin French Toast:

Hey Alyssa, can I come over for breakfast?

And last, but more certainly not least, Kate from A Healthy Passion made Sweet Potato Overnight Oats:

Kate, may I come over for breakfast TOO!!??

Thank you to all these fabulous bloggers that shared their tasty seasonal eats with us!! Everything looks so delicious, and I expect invitations to all your houses for breakfast, lunch, dinner, and dessert in the near future!!

:-)

Have a great weekend everyone!!

Orange Glazed Chickpeas with Sesame Grilled Zucchini

September 15, 2011 Arielle

Dinner time is pretty chaotic at our household.

I'm not going to doubt Baby Boo stands naked on our patio shouting the names of animals and animal noises, while I'm chopping veggies.

Nor am I gonna lie that I have to run to her screaming, "No Baby Boo, DO NOT pee on the patio!!, and casually smile at the neighbors acting like barking naked children outside is completely the norm.

And while I struggle to hose down my daughters marked territory and put a diaper on her before something really gross happens, I'm screaming at the hubby, " If you even think about going into the kitchen and eating a bowl of cereal before dinner...!"

And finally when I've managed to control some of the certain situations going on, I realize I have to wash dishes just so I can cook something.

UGHH!

Then, there is the constant battle of what to make.

Me: What do u want for dinner?

Hubs: Quesadilla

Me: How about pizza

Hubs: Taquitos

Me: No, what about a sand which

Hubs: Guacamole

Me: Just Guacamole?

Hubs: How about cereal?

Me: Go take your daughter for a walk

If I was crazy, I would be making three separate meals, since we all have pretty different preferences. That, or I could just open a tub of hummus and hand out spoons and everybody would be satisfied.

Temping...

Instead, I'll make ONE dinner...enjoyable for THREE different palates!

Orange Glazed Chickpeas with Sesame Grilled Zucchini

Ingredients: Orange Glaze Sauce

1 can coconut milk

zest and juice of two oranges

1/4 C. lemon juice

1/3 C. rice vinegar

3 TB. agave

1 tsp. grated ginger

1 tsp. chopped garlic

2 TB. soy sauce

1/4 tsp. red pepper spice

1 tsp. Cumin

Dash of Paprika

Salt and Pepper to taste

2 tsp. corn starch dissolved in 2 tsp. cold water

*1 Can Chickpeas drained and rinsed(if not using chicken, use 2-3 cans)

*Optional: Chicken(2 breast)

Directions:

1. Add all ingredients (expect corn starch mixture and chickpeas) into a pot, and heat until it boils. Stir in corn starch mixture, and reduce head to med-low, and let mixture simmer for about 5-10 minutes.

2. Place your chickpeas in a bowl or bag and cover with about 3/4 C. of glaze sauce. Let chickpeas soak in sauce for as long as you want. I did about 30 minutes.

3. If your making chicken for someone else, use the rest of the glaze sauce and marinade the chicken.

4. After marinades have set, take two separate pans (if using chickpeas and chicken), and in one add chickpeas and sauce, and the other add chicken. Let chickpeas cook over stove for about 5 -10 minutes on med-low heat. Continue to stir. If using chicken, cook on med heat for about 5-10 minutes until chicken is done.

* You can either do both chickpeas and chicken, or one or the other.

Sesame Grilled Zucchini

Ingredients:

2-3 zucchini chopped

Olive Oil

Soy Sauce

Salt and Pepper

Sesame Seeds

Directions:

1. In a bowl, and zucchini and drizzle with a little olive oil(1-2 TB) and a drizzle of soy sauce(1-2 TB) Sprinkle with S&P and Sesame seeds. Using a grill pan, saute the zucchini about 5-7 minutes, or until tender, and golden.

Here is the whole cooking process going down. I've got two pans for chickpeas and chicken, and then a griddle going for the zucchini.

Now, if you want to go the vegetarian route, then on your plate add some brown rice, zucchini and chickpeas!

But, if your hubs wants his meat, then simply throw meat on top of his dish.

(Yes, I even threw some chickpeas on there!)

And Baby Boo had a few bites of everything...suprisingly...

You want to know what my favorite part of the whole dinner experience really is?

The End..

This recipe is supposed to help those who want to eat a vegetarian meal, but don't want to go through the trouble of making two separate dinners for a meat lovers family. For more info on this, check out my new page I recently added yesterday all about The Way We Eat! :

Cilantro Lime Corn on the Cob & Life on the Road

August 1, 2011 Arielle

I wish I could say that I’ve been on a tropical island for the past two weeks.

Sandy Beaches, Refreshing Fruit Drinks, Smell of the Ocean Air, Sun Tanning, and a side of Bradley Cooper spraying me down with oil.

But, the only sand I've seen would be that from the passenger window of my car. And I wouldn't call it sand, I'd call it the last place I want to be.

Also, The only "refreshing" drinks I've been sippin' have been the water from gas stations, most likely pumped from the hose in Sleevless Marky Mullets back yard barn...

The smell of sweet ocean Air was traded for an unpleasant meal choice from Hubby of beans which, if you know how the song goes, it truly is a magical fruit..and the more you eat, the more you..

Unfortunately musical flatulent beans isn't the only thing being heard, because you can always count on a mouse dressed and dancing as the funky chicken to calm a restless baby.

Da na na na na na na ONLY 5 more hours!!

And I've yet to been wiped down with oil from the Brad man, but I've done plenty of wiping my self...of hineys…I promise not the Hubby’s though. He ate Beans. That’s a job for Sleevless Marky Mullets hose.

Then there is this precious angle.

You know what too many hours of driving does to a child..

Ask Satan, he'll tell you.

Actually, I can't complain. Despite the fact that she's been through alot over the past two weeks, she's only had a few tantrums and minor blowouts...

Blowouts of all kind, might I add.

So all together we have driven over 30 hours.

30 hours of Elmo’s world

30 hours of Hubby’s Beans.

30 hours of Gas Station Bathrooms.

30 hours of Cheerios eaten off the car floor due to starvation.

30 hours of Wheels on the Bus and Peekaboo

30 hours of Hubby’s Beans, did I say that already, which I am pretty sure had something to do with the “food poisoning” I got for 10 of those driving hours.

Speaking of which, if you find a tan purse with writing, “I love Organic” on the side of the freeway in Arizona…Don’t open it.

But as hard as the driving was, it was harder to know the reason for the driving. We said our final goodbyes to my grandpa, and buried him in Utah, where he wanted to be buried. The ceremony was perfect, and it was so great to see the Veterans put on a special ceremony for him.

More importantly I thought of all my bloggy friends whose kind and supportive words stood behind me :)

Now, I wish I could say the driving was all over, and at this very moment I am sitting on my couch with a box of chocolates catching up on Bachelorette, Housewives, and Paula Dean…

It ain't happenin'.

I’ve got 3 more days till I’m home. We did a final stop at the Lake for a quick family vacation, which means..

3 more days of Beans…

3 more days of, “Elmo loves his goldfish and his crayon too.”

3 more days of still not knowing what happens on the Bachelorette!

And as I was looking out my car window, seeing shrubs,(and I swear I saw Justin Bieber), I couldn't help but think of the fair. I'm not sure if it was Marky Mullet who reminded me, or the fact that every bathroom, just like the fair, at gas stations have Chester the Molester's name written all over them...But I couldn't get one thing off my mind.

The corn.

I remember it hot off the grill, so warm and sweet and crunchy..I wanted.

No more beans..No more hose water...No more stale cheerios...

So the first thing I did when we got to our vacation spot...

Cilantro Lime Corn on the Cob

Ingredients:

Cilantro Lime Butter

Ingredients:

1/3 C. Non Dairy Butter or Organic Butter (room temp..not too cold) OR 1/3 C. Coconut Butter (Ragnhild from Vegan Aphrodite tried coconut butter and she said it worked great!!)

1 bunch cilantro, (no stems-I just rip the top part off)

zest of one lime

juice of half a lime

dash of sea salt

Directions:

1. Blend all ingredients in food processor, then set aside.

P.S. This is the most amazing butter! The ideas are running through my head as to what you could use it on!

Grilled Cilantro Lime Corn on the Cob

Adapted from:Pink Pistachio

Ingredients:

Corn

Cilantro Lime Butter

Sea Salt.

Directions:

1. Rub down corn with desirable amount of butter. Wrap in foil or the corn husk, and place on grill, rotating each side every 2-3 minutes.

After about 10-14 minutes, the corn should be done.

2. Remove from wrapper, and sprinkle extra sea salt if desired.

3. Chomp away.

Cilantro & Lime on Corn....

Is better than any corn on the cob I have ever tasted!

This takes away all those 30 hours..

Those Elmo's songs...

Those funky chickens..

Those Justin Biebers in the desert.

And the best part about this corn...

It may be magical...

but there is nothing flatulent about it. :)

Minty Kale Salad

June 22, 2011 Arielle

Things are getting a little silly around here :)

You may notice things look a little different/a little off.

No need to worry, The Diva-Dish is getting a MUCH needed pampered makeover.

Within the next 24 hours, things are going to be looking a little classier...So please bare with the craziness, and the randomness :)

But I promise, you will love it!

**********************************************************

Way back when, salads were my go to kind of food.

I thought it was the 'healthiest' thing to order on the menu at restaurants, and would gladly down a cup of ranch dressing to go along side that.

Oh..

And if the restaurant had bread, you can guarantee that I dipped my bread into my gallon of ranch, all the while using that bread to lick my nutritious delicious salad plate clean.

Now hold on a second, because I'm not saying eating a salad with ranch and bread is sending you straight to the 'worlds unhealthiest eater' prison. If that's your favorite kind of salad, then by all means dip and lick away. Living every once in a while, and eating our favorite foods in moderation (deep rich chocolate cake anyone?) will keep us sane..trust me. You wouldn't want to know me if chocolate wasn't allowed in my life.

But I believe that there are 'better' ways to enjoy the foods we love.

We can up the nutrients, the fiber, the vitamins, the protein, and everything else if we play around with recipes to have them include beneficial ingredients that will help our bodies stay strong and healthy.

With that being said, let me introduce you to,

Minty Kale Salad

*Kale Greens are a great alternative to regular lettuce and even Spinach. It has an amazing source of Fiber, Antioxidants, Vitamins K, A, and C, and aids in Digestion. For best taste results, remove stems from leaves, because the stems are the bitter part of the Kale Plant.*

Ingredients:

Creamy Mint Dressing: Recipe from OhSheGlows

1/4 C. Coconut Milk

1/2 C. Mint Leaves

1 TB. EVOO

3 TB. Lime Juice

2 Tsp. Agave Nectar

salt, pepper

1/2 tsp. Arrowroot powder for thickening (optional)

Ingredients for Salad:

1 Large Bunch of Kale (Read * above for health benefits)

Tomatoes (Great source of Lycopene, which aids in fighting cancer, and Vitamin C)

Avocados (Fight cancer, lower cholesterol, regulate blood pressure)

Garbanzo Beans (Great Sources of Vitamins, Minerals, Fiber, and Protein)

Peaches (Great source of Beta Carotene which helps with eye and heart health. High fiber and high potassium)

Pecans (Heart healthy, natural antioxidants, lower cholesterol, aids w/ weight control, nutrient dense)

Goat Cheese (Easier to digest than cows milk, metabolism boosting, high in protein and calcium, nutrient dense)

(Everything optional, so add what ever you like on salads. If you a non-vegetarian, feel free to add maybe a lemon chicken. If your a vegetarian stick with the garbanzo beans and pecans for the protein, and if your a vegan, opt out on the goat cheese)

Directions:

1. Make the salad dressing by blending all ingredients in a blender and set aside. Gather Kale bunch and pick off leaves, and discard the stems. Put the leaves in a bowl and drizzle with desired dressing. Massage dressing into Kale Salad until FULLY coated. Let sit while preparing additional ingredients.

2. Once ready, throw additional ingredients on top. Sprinkle with coconut if feeling spontaneous.

3. Dig in!

I think I will be purchasing mint on a regular basis, because this was seriously the most refreshing salad I have ever had. It reminded me of summer!

And I knew exactly what I wanted to do with my extra mint leaves when I woke up this morning..

That was until I found this:

I don't even have a green thumb for pre-grown foods bought from the grocery store..

Just pitiful.

Oh well, it definitely didn't stop me from continuing on with what I had in mind :)

Minty Green Drink

Ingredients:

1 Cup Coconut Milk

1/2 Cup Coconut Water

1 Heaping Cup Spinach

1 Heaping Cup Kale (no stems)

1/4 Cup Dead Mint Leaves

1/3 C. Frozen Cherries

1/3 C. Frozen Blueberries

1 small frozen banana

1 TB. Chia Seeds

1 TB. Walnuts

1 TB. Vanilla

Ice

Directions:

1. Blend till Creamy and Serve

Thanks again for your patience with the blog change.

I know that things can get a little silly and out of hand around here some times, but I appreciate those that visit often and continue to support this journey on living life the healthy way :)

Or maybe...You just keep coming back because you want to see more of this little Chickpea:

That's ok :)

It's completely healthy!

Lentil Taco Salad

June 15, 2011 Arielle

Tomorrow is my birthday...

I think.

You see, at this moment I'm lost and confused as to the day, time, my name, when the last time I washed my hair, If I ate breakfast this morning, and what load of laundry I am on..I think it's number 6.

To say my life is organized and completely under control is like saying I'm 6 ft. tall with blond hair, voluptuous lady lumps, and a great sense of style..

And if you didn't get that last part, I'm 5'3" with brown hair, no lady lumps but one huge hump, and I've seriously considered hiring a personal stylist.

And then today...

I've locked myself in the garage 2 times, and almost a 3rd.

442061-Royalty-Free-RF-Clip-Art-Illustration-Of-A-Cartoon-Locked-Out-Businessman-Trying-To-Open-A-Door

. The first time was a close one, and Baby Boo was sleeping. Luckily for me I caught myself before I did. The second time I officially locked Baby Boo and I in the garage for a good hour until hubby got home, so we entertained out selves with the water hose...

And the third time, hubby was home and I again managed to lock myself in, so I banged on the door so loud that China could hear me..Except my hubby. Sports center was on..And men can only focus on one thing at a time..At least that's what my mom always taught me.

Then to top it off I stepped in gum earlier in the day, and judging by it's size, it was chewed by Godzilla.

And without noticing, I got in my car, starting driving, only to find my foot sticking to the peddles...Due to the Gum.

Everywhere..

And I won't lie, I'm a little worried to scrape it off in fear of catching rabies or something like that..

(Have I ever mentioned how dramatic I can be?)

And now that I am sitting here, really praying for a hot warm bath, I can't help but look forward to tomorrow. Because birthday's are special..

Birthday's mean spoiling..

And birthday's mean..

Taking Baths.

Oh..

And eating everything that I want..All MY way :)

What I Ate Wednesday, BIRTHDAY addition..

MY WAY Taco Salad

Serves two

Ingredients:

Lettuce

Tomatoes

Avocado

Goat Cheese

Roasted Pepita Seeds

Roasted Corn (Recipe Below)

Lentil "Taco Meat" (Recipe Below)

Cinnamony-Cumin Salad Dressing (Recipe Below)

Directions:

(Roasted Corn)

1. Take an ear of corn and lightly coat with butter, 2 tsp. chopped garlic, and a sprinkle of salt and pepper.

2. Wrap corn in tin foil and bake in a preheated 350 degree oven for 30 min. Then undo the foil, and put back in the oven for another 15 minutes. When done, take a knife and cut down the sides of the corn to get the little corn off. Set aside.

(Lentil "Taco Meat")

1. Take 1 TB. Chopped Garlic, 1/2 C. Diced onion, and 2 TB. EVOO. Heat oil in pan, then add garlic and onion. Cook and stir for about 5 -7 minutes, or until a little golden. Lower heat to medium-low, then add 1 1/2 C. cooked lentils into pan with 1.5 TB. Taco Seasoning.

I made homemade seasoning, recipe from HERE.

2. Cook for an additional 5 or so minutes, add a sprinkle of salt and pepper, remove from heat, and set aside.

(Cinnamony-Cumin Salad Dressing)

recipe from: Eat Drink and Be Vegan

1/4 C. EVOO

2 TB apple cider vinegar

2 TB Lemon Juice

1 tsp. Dijon Mustard

1/4 tsp. cinnamon

1/8 tsp. cumin

1/2 tsp. salt

Directions:

1. Blend all ingredients into a blender.

Salad Assembly

1. Start with the lettuce, avocado, corn, tomato, goat cheese, pumpkin seeds and Lentil Meat.

2. Drizzle with dressing.

This Taco Salad was made MY way, but obviously you could do it YOUR way. Add what ever toppings you desire, such as sour cream, cilantro, chips, Peanut Butter (i dunno)..etc

I also paired this salad with Butternut squash seasoned with cinnamon and cilantro.

Now, if you will excuse me, I am off to eating my weight in watermelon.

Oh..

and a slice of Chocolate Cake at every meal.

That is unless...

I get stuck in the garage again..

Butternut Squash Pizza Crust-Healthy AND Gluten Free! :)

May 26, 2011 Arielle

Let's talk about Pizza.

I tried to make pizza one time when I was in middle school..

To this day my family hasn't let me down from the shame. Want a little cooking tip?

'When a recipe calls for a package of yeast, that means a little teeny tiny package...

NOT a costco size package.'

Ever since then, I just can't get pizza dough right. I let it rise, but it never does.

I use whole grain flour but it's too whole grainy.

And it's never flaky..it's more like a dense brick of carbs.

It really tickles me off, because I love pizza, but I most definitely don't want to resort to a $5-10 Hot N' Ready To Go To Your Thighs Pizza...

So what's a diva to do..(Diva/Drama Queen-Same Thing)

This question, along with my prayers, were answered when I was on Jess from Healthy Exposures blog (Beautiful Girl.Beautiful Pics.Yummy Food.Check her out!) She talked about this sweet potato pizza crust that she found on Rawxy (Foxy Raw to be exact! She is amazing! Delicious Recipes too! Check her out also!!)

I was in AWE...To say the least. I had to make it.

So I did! I didn't have sweet potato, but I had butternut squash, so I tweeked it just a tad...And You want to know the best parts!!

Completely Delicious!

SUPER easy!

Super Fast!

Delicious!!

Butternut Squash Pizza Crust with Veggie Toppings and Raw Parmesan Cheeze

Adapted from Rawxy

*Gluten Free, Vegan*

(For the crust:)

1 Cup Butternut Squash Puree

1/2 cup Coconut Flour (Can sub any other flour, but the amounts may be slightly different)

1 cup Brown Rice Flour

1 TB EVOO

1 TB Baking Powder

1 TB Dried Rosemary

Dash of salt

Directions:

1. Place all ingredients into food processor with dough blade. Combine until a dough ball forms. Roll out dough on prepared baking sheet or pizza stone. You can use all the dough, or wrap half up and save it for later.

2. Then top with desired toppings. I started with a homemade cilantro avocado hummus.

Then an array of veggies, and of coarse olives. I also included shredded zucchini, carrots, tomatoes, broccoli, and chickpeas.

Next, I added the most amazing and delicious Raw Parmesan Cheese, recipe also from the amazing Rawxy!

1/8 cup pumpkin seeds + 1/8 cup cashews + 1/4 cup nutritional yeast blended together into fine crumbs..A-maz-ing!

When ready, bake at 400 for 20-25 minutes, or until edges are brown/crispy.

Pretty much the only way I want to eat pizza from now on :)

Tonight was girls night since my Hubby is knee deep in studying, so I shared some with Baby Boo because the crust was perfect texture for her little gum-less mouth! She loved it!

Now we're off to do more girly things..

I don't care how little hair she has, I'm gonna find a way to curl it! :)

Layered Cous Cous, Zucchini, and Eggplant Casserole

April 30, 2011 Arielle

**Have you entered my GIVEAWAY?? Do so HERE, deadline ends MONDAY!!**

My life is far from royalty.

And although I do live with a princess...and my Hubby is king of the throne...(and we all know what throne I am talking about)

I am nowhere near living the life of a Queen.

In fact, if someone asked me what I did for a living, they would get a list of about 47 different things...

One of them being Throne cleaner.

And another being short order cook.

It just so happens that each person in our 'Royal Household' has different taste preferences, and when it comes to any meal of the day, we all want different things.

Of course neither of us is willing to budge, thus dinner may look something like this...

My Hubby, King of the Royal Throne, goes through food phases. I make something that he likes one night, so he request it every night of the week until he get's bored. (King of the Royal Throne switches to Picky Princess)

This week it's an egg Sammy.

My plating is also nowhere near Royalty, but considering this was eaten in the manner of a pig at a trough, I would say it looks about right.

It's really a simple dinner, just some whole grain rolls topped with avocado, humus, and Franks Red Hot Sauce.

My Hubby could swim in a pool of Frank's Sauce. It probably wouldn't feel good though, because I am assuming certain things would sting..Which is why swimming in a pool of chocolate would be so much better.

Don't forget the carton of eggs scrambled with spinach and goat cheese to go on top.

Then comes Ma.

As much as a carton of eggs doused in Franks sounds delicious, I figure I didn't want to clean another throne anytime soon.

My original plan was the make this meal for all three of us, but when the picky eaters decided otherwise, I decided to make it just for me. :)

Layered Cous Cous Eggplant and Zucchini Casserole

adapted from the incredible OhSheGlows

Ingredients:

1 large Eggplant shredded and thinly sliced

1 large zucchini thinly sliced

2 cups tomato sauce

1 - 1 1/2 cups prepared cous cous

2 TB prepared pesto

1 can drained and rinsed navy beans

1 cup spinach

1/2 cup fresh basil

1 tsp. dried rosemary

1 tsp. dried oregano

1 tsp.dried parsly

1 tsp. paprika

2 TB nutritional yeast

2 TB olive oil

2 tsp chopped garlic

Salt and Pepper

Directions:

1. Preheat oven to 450. On a baking sheet coated with paper or mat, spread sliced eggplants around and bake in the oven for about 13-15 minutes, or until wilted.

2. While eggplants are baking, using a food processor, blend beans, spinach, basil, spices, nutritional yeast, EVOO, and garlic until creamy. Set aside.

3. In a separate bowl add cous cous and pesto and mix until combined. Set aside.

4. Take eggplant out and remove and asseble the rest of the ingredients and get ready to layer casserole dish. I used a circle dish that was deep.

5. Start with a couple TB of tomato sauce on the bottom of a greased casserole bowl.

Then add eggplant,

Then bean puree.

Next add half of zucchini slices and more tomato sauce.

and half of cous cous,

Then repeat process over until all ingredients are gone. Top layer should be couscous.

6. Sprinkle a little bit extra of nutritional yeast on top for good measure. Turn down oven temp to 425 and bake casserole for about 30-40 minutes.

Get ready to drool.

I love casseroles. They are so filling and warm and remind me of sunday dinners with my family.

Only problem is Casseroles usually contains ToNs of fat and cream and cheese...which is the main reason why after Sunday dinners, everybody takes a quick 5 hour nap.

This dish is also good for babies because it mashes easily and is soft enough to chew. Babies meaning Hubby's who are scared to try new foods.

"Little bites for the Baby Waby. Just chew..common you can do it..Seee?? It isn't that bad"

You want to talk about what's bad...

Princess Fluffy Ball of Mohawk

Her hair continues to grow but only in the mohawk/Joe dirt Mullet form..

I can see it now. Pretty soon I'll be called Ma and Hubby will be Pa..And she will request overalls and roadkill for dinner..

My life is quickly drifting farther and farther away from Royalty.

Phyllo Butternut Squash Pockets

April 25, 2011 Arielle

I wouldn't necessarily say I am thrifty.

In fact, I am the complete opposite...Unless of coarse Hubby is asking me, then I am very frugal, and always shop in the bargain/clearance section.

Ya right.

I wish I could say I could walk into a thrift store and find something worth buying, but..

I.Just.Can't.

And Probably the most thrify-ish shopping you will find me doing is at Ross or Marshalls.

But since I have been married, and Hubby has been in grad school, you can only imaging we are far from high-rollers. And even though Hubby would bet his life savings that I have it in my mind we are Bazillionaires, I am learning, key word, that I need to be better at how I spend my money.

Especially on groceries. Let's just say, if one looked at my grocery bill, then you could assume I was feeding a family of 5. yikes. AND, one might also assume, since I am really only feeding a family of 2 1/2, that by the cost of my purchases, we must be hefty eaters.

Not true. Well, hefty eaters, I dunno, I really...really..like food.

So where did it all go wrong? For some time now, I have really focused on my spending, and why I would end up spending so much on groceries. I thought, maybe I should share some tips on what not to do when buying groceries, because like I said, I am still learning on what to do.

The DEFINITELY DO NOTS of Grocery Shopping

1. Don't buy EVERYTHING organic.-I assumed that because it was organic, it was better for you. And although this is definitely the case in some regards, it is not the case in others. Here is how it goes: When buying organic fruits and veggies, follow the rules of the Dirty Dozen. ONLY the items on the dirty dozen list is best to be purchased organic. Items like pineapples and avocados don't. And trust me, the price of an organic avocado to a non organic one is a great difference. I also always buy dairy and meat for my Hubby organic. No questions asked. That will not change.

2. Don't buy everything you see.-I am like this in the grocery store: "I'll take that, and that, and that, and that. Oh wait, how much is it? OK here is my leg and my arm to cover the bill.."

I have learned that going with a list is crucial. At the beginning of the week I have written everything down that I want to make and want to have in the house. That way I go with a plan, instead of using my head/stomach to decide for me.

3. Don't get sucked into labels. -I will buy something if it says "Buy me, I am Delicious!", but for others, things like low fat, no sugar, healthy, brand new, yadda yadda can grab your attention. Research products out before spending a hefty penny on something they say is worth it.

4. Don't Covet-Being a blogger, I read tons of other blogs and get SUCKED into wanting to make what they posted RIGHT.THAT.VERY.SECOND. Alot of ingredients are unheard of, have to be ordered on line, and are pretty darn expensive. RESEARCH! I am not even going to mention some of the ingredients I have in my household that I purchased that I have NO idea what to do with them. Research recipes, research what the ingredients are for and their benefits.

5. Don't always shop at natural food stores. -There is this certain store by where I live that I call hell. If I walk in there, I am gonna get hell for it when I get home :) kidding, but I really have a hard time not spending Baby Boo's college fund in there. Certain things I agree are necessary, but not everything. AND a lot of times, the natural food grocers jack up their prices JUST because they can. Rude I know. Smart, but rude.

I hope some of these tips help you like they have been helping me...and my wallet.

And my relationship :)

But buying cheap only does so much for the Hubby. It's the delicious dinners that really win him over..

What a sucker..

Squash Pockets

Ingredients:

(filling)

1/4 large onion diced

1 TB EVOO

2 TB chopped garlic

1 cup spinach

1/2 cup chopped artichoke

2 cups diced butternut squash( i used precooked frozen butternut squash)-

1/4 cup diced walnuts

1/2 cup crumbled goat cheese

salt and pepper

Thawed Phyllo dough

Directions:

1. In a heated pan, add EVOO, onion, and garlic and cook 4-5 minutes on med-low heat until they begin to caramelize. Stir Frequently. Then add spinach and stir every so often until spinach begins to wilt, about 3 minutes. Then add artichokes & squash and stir until combined. Sprinkle with salt and pepper and let cook about 6-7 minutes med heat. Stir frequently. Then add in walnuts. Season with more S & P to taste.

2. Prepare phyllo dough according to packages. I cut mine in half.

3. Place a couple spoon fulls of filling at the top of one side of the phyllo dough and add a few crumbles of goat cheese.

4. Fold Phyllo dough all the way down. I folded mine like you were folding up a flag.

5. Repeat steps until all the filling is used. I stuffed my pockets pretty full, so I only got about 5 or 6 pockets, so it all depends on the size. You can fold your pockets any way your want. There isn't a right way. Maybe there is, I just don't know about it :)

6. Bake in a preheated 350 degree oven for about 30-35 minutes, or until phyllo becomes golden brown.

I had never worked with phyllo dough until this. I have NO idea why I waited so long!?

Every crispy bite made me want to run out an buy more phyllo dough and make more!! hha

See what I mean. Impulse buyer anyone??

I hope Baby Boo doesn't turn out like me with the whole spending regards thing,

Because I don't know how many more arms and legs I can sell before I run out...

Grilled Lemony Dill Veggie Sandwhich

April 14, 2011 Arielle

Dear Brain-

Where are you?

How come you always seem to disappear, especially when I need you the most?

How come you can't be there to remind me to turn off the hose on our sink...

Baby Boo's face is a perfect target..

Oh, and I'm really sick of the Wet T-Shirt games.

(You don't remind me about the hose, but you sure don't have a problem reminding me wet t-shirt contest are NOT for me)

Oh, and brain, while I have your attention, can you please remind me why I am so clumsy?

Because each time I spill formula, I am slowly saying goodbye to Baby Boo's college fund.

Bye Bye Harvard...

Hello Community College.

Oh, and one more question brain..

How come you never remind me to buy Dill?

Because Dill is delicious, and for some reason I always forget.

But not this time. I think I will clearly remember!

Grilled Lemony Dill Veggie Sandwhich

Ingredients:

1 cup of assorted veggies in slices (I used eggplant, zucchini and tomato)

1 TB chopped fresh dill

zest of half a lemon

juice of half a lemon

1 TB Olive Oil

Salt and Pepper

Directions:

1. Gather sliced veggies and put them in a medium bowl. Add the rest of the ingredients and toss until everything is coated. Let marinade for 10 minutes.