Tag Archives: veggies

Baby Food Mania

Posted in Baby Food, Lunch/Dinner by

Now that my vegan son is 7 months old I’m making a lot of homemade baby food. It’s healthy and full of nutrients unlike the store bought stuff sold out there. I feed my son REAL food. In my opinion the store bought jarred stuff isn’t quality food. If its able to sit on a shelf in a store for extended periods of time then its pumped with unpronounceable things I will not let my son ingest.

It’s incredibly easy to make homemade baby food. I just use what I have on hand and make sure I’m offering him a variety of yummy options. I usually bake his veggies like squash and boil or steam things like green beans. Steaming is better than boiling them in order to preserve more nutrients but when I’m in a rush I’ll boil them because its faster. I reserve some of the cooking water in case I need it when I’m blending it all up. When serving my baby his goodies I add some of his milk to his puree because he likes the added creaminess it provides.

So far my little man has tried peas, green beans, pumpkin, acorn squash, butternut squash, spaghetti squash, blueberries, raspberries, pineapple, avocado, beets, mango, cherries, carrots, sweet potato, apples and bananas. I’m sure I missed some but you get the picture. He has eaten quite a variety of fruits and veggies along with his brown rice cereal, oatmeal cereal, hemp hearts, chia seeds and coconut yogurt.

His favouite foods are pumpkin and sweet potato. I swear I can feed him pumpkin everyday and he would happily eat it up! I’ll post some of his favourite dishes below which are super easy to make. Even if your busy running around you can still manage to throw these together. The best part is once you make puree the veggies and fruit you can freeze the mixture in ice cube trays and store them in freezer bags for future use with only a few exceptions like avocado. Eat that right away! I love this idea because when I’m on the go I’ll pop a few cubes of different purees into travel containers and they defrost while I’m out doing errands. That way my vegan baby can eat healthy on the go. I just take them out 1st thing in the morning that way they have plenty of time to defrost. I also bring hemp hearts in a container with me to add to his food for extra nutrition and he loves the added taste from them.

What are some of your babies favourite foods? Let me know if you have a special way of preparing it below in the comment section. 🙂

jan-2017-071

Banana & Avocado puree

Ingredients & Tools

  1. 1 Banana
  2. 1 Avocado
  3. Blender/Food Processer

How simple can this get right? It’s the simple things they will eat up though every time!

Method

  • Just peel a banana and scoop out the flesh of an avocado and toss them into your blender or food presser.
  • Transfer to a bowl and add breast milk or formula to the mixture for added creaminess if desired.
  • Feed this mixture to your little one right away as the avocado in it will start to go brown.

*Note*

Top the mixture with Hemp Hearts if desired.

jan-2017-072

Baked Acorn Squash Puree

Ingredients & Tools

  1. 1 Acorn Squash
  2. 1 Baking dish
  3. Blender/Food Presser
  4. Optional: Cinnamon or Pumpkin Spice

Method

  • Preheat oven to 350 F
  • Prepare a baking dish with about an inch of water in it. Add more later if needed during the baking process
  • Cut you acorn squash in half
  • Sprinkle with a touch of Pumpkin Spice or Pure Cinnamon if desired
  • Place flesh side down into the baking dish
  • Bake for 35 – 45 minutes depending on the size of your squash
  • Allow to cool and then scoop out the squash flesh into the blender or food processer
  • Transfer mixture to an air tight container. I like placing it into glass containers or mason jars.

* Note*

I also like adding hemp hearts to the squash mixture when serving it to my son. He loves the added flavour and texture it adds to his meal. You can also add dash of breast milk or formula to it in order to make it a little creamier.

jan-2017-021

Chia Pineapple, Mango, Beet & Banana Puree

Ingredients

  1. 2 Bananas
  2. 1/3 Cup Pineapple
  3. 1 small to medium sized cooked Beet
  4. 1/3 cup Mango
  5. 1 tbsp. Chia Seeds

Method

  • Add fruit and the beet to the blender and puree
  • Place in an air tight container or mason jar and add the chia seeds. Combine well.
  • Store in the fridge for up to 5 days

*Note*

My son loves to eat this mixture with a spoonful of unsweetened coconut yogurt with this mixture. Give it a try if your baby enjoys yogurt too.

Hope your baby enjoys this healthy grub! Even my 12 year old will ask me if he’s done with his food. She’s the clean up crew who wants to eat up all his yummy leftovers! Ha Ha!

november-2016-183

Black Bean Lettuce Wraps

Posted in Lunch/Dinner by

I tend to eat lettuce wraps a lot! Why??? They are so easy to throw together super fast and most importantly they are incredibly healthy! See fast food CAN be healthy!!! I like to use black beans because they are my favourite bean but you can use what ever bean you prefer. The picture below is of a super plain wrap because that bean mixture was made for my 9-year-old who wanted just beans & hemp hearts. I like to add bell peppers, shredded carrot and sprouts if I have them on hand to my wraps. The beauty of these wraps is that you can pretty much use any veggie you have on hand or that needs to be used asap in them. Another bonus of lettuce wraps is that they are kinder to your waistline compared to wolfing down a bunch of tortilla wraps. Go ahead and wolf these down though because they are delicious and healthy … no guilt required! 🙂

 

Simple Black Bean Lettuce Wraps

Simple Black Bean Lettuce Wraps

 

 

Black Bean Lettuce wraps

You will need:

  • 1 can of black beans
  • garlic
  • apple cider vinegar
  • hemp hearts
  • salt & pepper , I use Himalayan pink salt
  • parsley
  • lettuce of your choice, *Boston/butterhead lettuce is a great choice because it holds the bean mixture well. I’m inserting a picture I found of Boston Lettuce in case your not familiar with this type of lettuce.*
Boston Lettuce

Boston Lettuce

 

 

Bean mixture:

  • 1 can of black beans, drained and rinsed really well
  • 3-4 cloves of garlic, minced
  • Salt & Pepper, to taste
  • 2 TBSP hemp hearts
  • 1 tbsp. olive oil
  • 1/3 cup fresh torn up parsley
  • 2-3 tbsp. of apple cider vinegar
  • Veggie/veggies of choice, I usually cut up 1 large bell pepper and grate 1/3 cup carrot

Add all ingredients together in a medium-sized bowl. The longer you let these ingredients sit the better your bean mixture will taste! I sometimes make it the night before and keep it in the fridge.

 

Method:

  1. Pre wash & dry your lettuce leaves. Make sure they are nice and dry!
  2. Add your bean mixture to the lettuce. If you’re using the Boston lettuce it acts like a cup so it’s really easy to fill up.
  3. Top with more hemp hearts
  4. Eat them all up!!! Without any guilt I might add! 🙂

 

NOTE: I also sometimes add some brown rice or quinoa to my wraps which makes them a little more filling when I’m enjoying them for dinner. Give it a try! You will love this addition!

 

Enjoy!

Blueberry Protein Smoothie

Posted in Breakfast, Smoothies, Snack by
Blueberry Protein Smoothie!

Blueberry Protein Smoothie!

 

 

Blueberry Protein Smoothie

  • 2 cups blueberries (I use frozen most of the time)
  • 1 cup chopped cantaloupe
  • 1 scoop vegan vanilla protein powder
  • 1 cup lettuce of choice
  • 2 large peaches, chopped up
  • 2 cups cold filtered water
  • 1/3 cup chopped parsley (optional)
  • Ice (optional)

 

Add the lettuce, blueberries, peach, parsley (if you’re using it), protein powder, cantaloupe and water to a blender. Blend well to desired consistency. Adjust water if you think you need to add a bit more. Add in some ice if you want your smoothie colder & blend well.

Enjoy! 🙂

 

*Below are some of the reasons why I use parsley in my cooking but also in some of my smoothies as well!*

 

 

Health Benefits Of Parsley!

Health Benefits Of Parsley!

 

Mixed Greens

Mixed Greens

 

blueberries

 

My daughter holding a perfect yummy organic peach!

My daughter holding a perfect yummy organic peach!

 

 

Garlicky Mushroom Phyllo Triangles!

Posted in Appetizers, Lunch/Dinner, Snack by

 Ok these are seriously delicious!!! Mushrooms and garlic go together insanely well as we all know so I thought they would be great for this recipe. I’ve wanted to try working with phyllo for a long time but was too intimidated to. I finally tried yesterday for the 1st time and it actually went pretty darn well! I’ll be making these very often now! I’m also going to try cutting down on the amount of butter used next time I make them. Although I didn’t use an excessive amount of butter in my recipe I think I could probably cut it down even further without jeopardizing the taste.

I bet these would be great with other filling options as well. I plan on creating some other options soon. My youngest daughter is super picky with her veggies but does enjoy broccoli. I will be making a broccoli filling along with this wonderful mushroom mixture next time. There are so many possibilities and I plan on creating many different options!

This recipe would be fantastic served as an appetizer during this holiday season for those of you who are entertaining your friends & family. This will definitely be on our Christmas menu at our house. 🙂

 

 

Garlicky Mushroom Triangles

 

Garlicky Mushroom Phyllo Triangles

 

You will need:

  • 1 package of phyllo dough
  • About 2 tbsp’s. melted vegan butter
  • large sharp knife
  • parchment paper
  • 1 baking pan/cookie sheet
  • 1 package of mushrooms, chopped into small pieces
  • 3-4 cloves of garlic, minced
  • Himalayan pink salt and black pepper, to taste
  • small frying pan
  • 1 tbsp. olive oil
  • small plate
  • Small pastry brush

 

Method:

  1. Add the 1 tbsp. of olive oil to your pan and toss in the minced garlic into it. Sauté it for a minute on a medium/low heat setting.
  2. Next add in your mushrooms and salt and pepper. Sauté them for about 5 minutes until softened at a medium heat. Set aside.
  3. Preheat oven to 350 F and line the cookie/baking sheet with a piece of parchment paper.
  4. Unroll your phyllo dough and using a sharp knife cut 2, approximately 10cm strips. Then you are going to cut each strip in half.
  5. On the small plate your going to add 3-4 pieces of your phyllo squares and lightly brush a little bit of vegan butter on top. You only need a tiny bit of butter! Don’t over do it!
  6. With a spoon scoop a bit of your mushroom mixture onto your phyllo piece. Then shape it into a triangle and seal it shut.
  7. Transfer to your cookie sheet/baking pan. Continue to make more triangles using your phyllo and mushroom mixture.
  8. Once your baking pan is full then lightly brush a tiny bit of the butter on top of each one.
  9. Bake for approximately 18 minutes. Keep an eye on them as ovens vary in temperature.

 

These went very fast in my house! Next time I will be doubling the recipe! I hope you enjoy them as much as we did. 🙂

* These made approximately 15 triangles*

~Debbie~

 

Garlicky Mushroom Phyllo Triangles

 

Baked Mushroom Triangles

Baked Mushroom Triangles

 

My baked Garlicky Mushroom Phyllo Triangles!

My baked Garlicky Mushroom Phyllo Triangles!

 

Dinner Rush Tacos!

Posted in Lunch/Dinner by

One of my gotta get dinner on the table fast meals is vegan/vegetarian tacos. They are always a hit with my kids! I love how you can use whatever veggies you have on hand and create a super fast meal. I cook up the veggie “meat” and always add black beans to it because it’s my kids favourite bean. As far as toppings go I use whatever I have in the fridge. I’ve made it using just the “meat” & beans along with chopped bell peppers, mushrooms and cherry tomatoes like pictured below. Other times I add in spinach or other mixed greens, corn and sliced avocado. Top it with a little hot sauce or taco sauce to give it a kick if you like and your cheese of choice. I don’t always top my tacos with “cheese” but if I do then I use a bit of daiya cheese. My kids eat their tacos vegetarian style and use regular cheese because they are not fans of faux cheese at all. As far as the veggie meat goes I try not using it very often because soy is one of the biggest foods genetically modified. When I do buy it I try to get organic when possible for a little piece of mind.

 

Dinner Rush Tacos!

You will need:

  • 1 package of tortilla wraps (I use the small size)
  • 1 package of veggie ground round/veggie “meat”
  • Spices and herbs of choice. I use paprika, oregano, chili powder, Himalayan pink salt and black pepper.
  • Veggies of choice, bell peppers, greens, tomato, etc.
  • 2 – 3 cloves of garlic, minced
  • 1 cup water
  • A couple tbsp.’s of olive oil
  • 1 can of black beans, drained and rinsed very well.
  • 1 large frying pan

 

Method:

  1. Heat olive oil in frying pan and add in garlic and sauté it for a minute on medium heat.
  2. Add your veggie “meat” into the pan and crumble it up.
  3. Next toss in your spices & herbs of choice as well as the black beans.
  4.  Give it a good mix and sauté for about 5 minutes on a medium heat.
  5. Add 1 cup of water and combine well. Cook for about 15 minutes until most of the liquid has been absorbed and your beans are softened.

 

* You can either add in veggies such as bell peppers & mushrooms to your meat & bean mixture and slightly cook them up or serve them raw in your taco*

 

To assemble:

  1. Grab a tortilla wrap and add some of the meat & bean mixture to it and add your veggies of choice.
  2. Top with cheese and taco or hot sauce if desired.
  3. DONE!!! Dinner is served! 🙂

 

Yep it’s pretty much the easiest meal to whip together which is perfect for rushed dinner times!

Enjoy! 🙂

 

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Breakfast Green Smoothie!

Posted in Breakfast, Smoothies, Snack by

I always enjoy a yummy breakfast smoothie daily. It’s the perfect way to add extra greens into our diets! I love creating new smoothies and trying different combinations of fruits and veggies. This recipe is very easy and fast to whip up so it’s perfect for hectic mornings!

 

Breakfast Green Smoothie

  • 1 frozen banana
  • 1 tightly packed in cup of spinach or mixed greens of choice
  • 2 1/2 cups filtered water
  • 1/2 cup chopped cucumber
  • 1 large peach, sliced
  • 1  scoop of vegan protein powder
  • 1 tsp. Spirulina

 

Toss everything into your blender and liquefy. Check consistency and add a bit more water if needed as some protein powders thicken smoothies up more than others.

Enjoy!

 

Green Smoothie

 

Collard Wraps

Posted in Lunch/Dinner by

Collard Wraps

 

I grew up eating collards and every year I grow them in my vegetable garden. They are incredibly healthy and I use them a lot in my soups. I also really enjoy using them to make healthy wraps instead of using a tortilla. Our waist lines will thank us for these small healthy conscious choices that we make!!! You can eat the collards raw if your using small leaves. Mine were large and a bit tough so I popped mine into boiling salted water for just a few seconds just to soften them slightly. Once I remove them from the water I pat them dry with paper towel or a clean tea towel. You can eat them wrapped up with veggies and add optional sautéed tofu strips if desired. I like to add homemade garlic Dijon dressing to them sometimes just to give them some extra flavor. 🙂

 

Garden Fresh Collards

Garden Fresh Collards

 

What you will need:

  • Washed Collard leaves, as many as you need. Small leaves can be used for one wrap. The larger leaves can be cut in half and you can make two wraps with them.
  • Chopped/Julienne veggies of choice. I like adding carrot, cucumber, sprouts and bell peppers to mine.
  • small bowl
  • Serving dish or plate
  • 1 tsp. natural garlic Dijon mustard
  • 2-3 tbsp. apple cider vinegar
  • 3-4 tbsp. olive oil
  • black pepper, to taste
  • pot with water and  a dash of Himalayan salt to it

 

Collards

 

Method:

  1. Place pot of water on to boil with the salt.
  2. Make the dressing by adding the garlic Dijon mustard to a small bowl, then whisk in the apple cider vinegar and olive oil. Add desired amount of pepper and give it another mix.
  3. Chop/Julienne your veggies of choice.
  4. Add the collard leaves to the pot of boiling water for just a few seconds to soften slightly.
  5. Remove the collard leaves and pat dry with paper towel or a clean tea towel. Allow them to cool before assembling your wraps.
  6. Once cooled add the collard leaves on a time to a plate or cutting board so you can start filling your wraps. Add a little of each vegetable of choice. If your going to be eating these wraps right away then you can add a drizzle of the dressing in the wrap before you close it up. If you’re not eating them right away then I suggest you just place the dressing on the side. You can add the dressing to them later or else you will have soggy wraps!
  7. Transfer each wrap to a serving dish or plate.

 

That’s it! So easy and fast to make and collards provide you will incredible health benefits!

Enjoy! 😀

 

Collard Wraps

Fresh Spring Rolls

Posted in Lunch/Dinner, Snack by

Making fresh spring rolls is super easy and boy are they tasty!!! They are a great way of using up those veggies in your fridge! Bust them out, chop them up and let’s make some spring rolls!!! I like adding veggies like carrots, bell peppers, cucumber, sprouts, lettuce, spinach, parsley and cabbage to my spring rolls. The options are endless so add whatever you enjoy and that you have on hand! I always have  a package of rice paper rolls in my fridge just in case I need to whip up a fast meal. I prefer using the small-sized rice paper but I sometimes buy the large size and then chop them in half once they are stuffed. Staples like this are what save me from resorting to picking up fast food on the run! 🙂

 

Fresh Spring Rolls

 

Fresh Spring Rolls

 

You will need:

  • 1 package of rice paper rolls, I prefer the small size
  • Chopped/Julienne veggies of choice
  • 3 tbsp. light soy sauce or alternative
  • 1 tbsp. Vegan/Vegetarian Hoisin sauce
  • 3 cloves of garlic, minced
  • 1 tbsp. chopped peanuts, optional
  • baking dish with water
  • small bowl
  • serving dish or plate

 

 

Fresh Spring Rolls

 

Method:

  1. Make you dipping sauce by mixing the soy sauce, hoisin sauce, optional peanuts and garlic together in a small bowl. The longer this sits the better garlic flavor you will have … so yummy!
  2. Chop/Julienne veggies of choice.
  3. Add a rice paper into the baking dish with water and allow the paper to soften. Be careful not to over soak it because then the paper will break and become soggy!
  4. Transfer the rice paper to a large plate or cutting board so you can assemble the spring roll. Add a little of each veggie and some herbs if you’re using them to the rice paper roll. Remember not to over stuff it or else it wont roll up properly!
  5. Roll it up and place it on your serving plate or dish.
  6. Keep assembling as many as you like. Place the dipping sauce bowl in the middle of your serving plate or right beside it when your ready to serve them.
  • If your making them ahead of time then just cover them with plastic wrap and place them into the fridge. Sometimes I make them the night before. They are a fantastic & very healthy lunch to pack up for the next day!

 

Enjoy 😀

 

 

Teriyaki Tofu with Chickpeas and Veggies

Posted in Lunch/Dinner by

Tofu & Veggies

Are you looking for a fast and easy recipe for lunch or dinner? This is one of my favourite recipes to make! I love it because I can throw in whatever veggies I have on hand and the recipe still turns out great! The trick to this recipe is that you gotta marinate the tofu for a least a couple hours in teriyaki sauce and minced garlic. I just marinate the tofu the night before or you can marinate it before you head out the door in the morning. The tofu will be so flavourful with a great garlic kick to it! YUM!

Here’s my recipe …

Teriyaki Tofu with Chickpeas and Veggies

Ingredients:

* 1 can of chickpeas
* 1 package of sprouted firm tofu, cut into small cubes
* 1 1/2 cups mushrooms, chopped
* 1 1/2 cups broccoli florets
* 2 bell peppers, chopped
* 1 small zucchini, cut up in medallions
* 5 cloves of garlic, minced
* 1/3 cup chopped up onion
* paprika & black pepper (add desired amount)
* 1/3 cup chopped up fresh flat leaf parsley, optional
* 3 TBSP Teriyaki sauce
* 1 TBSP naturally brewed soya sauce, optional
* 1 extra tsp of teriyaki sauce to finish off the dish
* Frying pan or wok
* 1-2 TBSP olive oil

Method:

1. Place your chopped up tofu in a bowl and add teriyaki sauce and garlic. Mix well and throw it into the fridge for at least a couple of hours. If possible give it a mix a couple times.

2. Grab a large frying pan or wok and heat the oil in it. Add the tofu and garlic. Saute for a few minutes until browned.

3. Rince chickpeas very well!

4. Add onion to the tofu and cook until softened. Add broccoli and cook for about 2 minutes or so. Throw in the chopped up bell peppers, zucchini and mushrooms. Cook for a few minutes but be careful not to over cook. Keep your veggies on the crisp side!

5. Add in the chickpeas and season with paprika and black pepper to taste.

6. Add 1 TBSP of soya sauce and 1 tsp of teriyaki sauce and combine. Add in the parsley to the dish and mix well.

7. Transfer the tofu and veggies to a serving dish. Serve on a bed of brown rice.

ENJOY!

Simple Veggie Stir-fry!

Posted in Lunch/Dinner by

On days where I really have no idea what to cook for lunch or dinner I make stir-fry. I always have veggie’s on hand so it’s something I can whip up at any time. All you need is any type of veggies you have, garlic, onion, and veggie broth (optional). I like to serve my veggie’s on top of some brown rice. The brown rice takes a while to cook so I get that on the stove before I start prepping my veggies for the stir-fry. By the time the veggies are cooked your rice is ready too! Yum!

Veggie Stir-fry

  1. Chop up any veggies you have on hand. I like to use a variety of mushrooms, zuccini, bell peppers, sugar snaps, peas, and carrots (I like to chop baby carrots in  half length wise).
  2. Chop up 1/2 of a large onion and as much Garlic as you like (I use about 7 cloves)
  3. Heat 2 tbsp of Coconut Oil & 2 tbsp of Olive Oil in a large saute pan or wok
  4. Add onion and saute for a minute and then throw in the chopped up garlic. Cook for a couple minutes.
  5. Now add the carrots and cook for a couple minutes. Add the rest of the veggies.
  6. Throw in a splash of veggie broth or  just add in a splash of water if you don’t have broth.
  7. Add a splash of naturally brewed soy sauce
  8. Season to taste. I like to add touch of Himalayan salt (not too much if you added the soy sauce), black pepper, dry oregano, & fresh parsley from my garden.
  9. Sometimes I also like to add a little splash of white wine too if I have some on hand.
  10. Cook for a few minutes. I like my veggies on the more crisp side so I don’t like to cook them very long.

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