So putting an actual meal on the table is tough to manage with a busy schedule. I usually start my kids out with raw veggies and then throw something together quickly. Here is a healthy, “thrown together meal”. Start out with B&M Beans (made right in Portland, Maine)…my guess is the can lining is not BPA free :(, although I am uncertain. We’ll get there one day, I am sure 🙂
vegetarian protein, yay.
You have your protein, next add your carbohydrate side. People do not still count carbs, right??
This recipe was adapted from:
Vegan Corn Bread Muffins
3/4 cup plain soy milk (or other non-dairy milk)
1 cup whole wheat pastry flour, (or whole wheat graham flour)
1 cup plus 2 Tbsp. corn meal, organic (mine was from my Maine farm share. Hooray for local goods!)
1/2 cup unsweetened apple sauce
1 teaspoon cinnamon
1/2 cup maple syrup
1/2 cup vegan butter, softened, such as Earth Balance (or regular if you are not wanting vegan)
1/4 tsp salt
1 tsp baking powder
dash of baking soda
2 Tbsp nutritional yeast (optional, but so worth adding it!)
muffin liners or cooking spray for muffin tins
1. Preheat oven to 375 degrees.
2. Place muffin liners or spray your muffin tins with cooking spray.
4. In a mixing bowl, add the dry ingredients and toss well. Then add in the liquids. Fold until a nice batter forms.
5. Pour batter about 3/4 full in each tin.
6. Bake at 375 degrees for 30 minutes – or until edges become browned. Cool. Serve warm for best taste results.
|super buttery, moist, and mildly sweet on their own that there is no need to add any additional spread.|
Dinner is served. Not extravagant, but quick, balanced, and widely accepted by the pickiest eaters.