My Foodie Call

Monthly Archives: January 2014

• 

  Whole Wheat Hummus Lasagna (and it’s vegan)

  Posted at 8:00 pm by myfoodiecall

  Jan 29th

  Hummus in my lasagna? Say it isn’t so.

  Yes, it’s true.

  Quit freaking out… It’s good…

  

  And surprisingly creamy.

  A closer look at how this goes down….

  

  Crumble your pressed tofu.

  

  Grab your hummus, nutritional yeast, and garlic.

  

  Pile it in with your tofu.

  

  Add basil, onion powder and salt. Teaspoon of each.

  

  Mix it up.

  

  Grab your spinach.

  

  Fine chop it by hand or take the easy route and use the food processor.

  

  Add your hummus/tofu mixture to your food processor bowl.

  

  Layer up your dish with your cooked noodles and spinach/tofu mixture. Bake.

  

  Finished product is filled with awesomesauce.

  Whole Wheat Hummus Lasagna

  Ingredients

  • 1 box whole wheat lasagna noodles
  • 1 lb extra firm tofu, drained and pressed (remember my tofu post on buying the right tofu so that you actually like the outcome of a recipe?)
  • 1- 8oz tub hummus
  • 2 garlic cloves, minced
  • 1/2 cup nutritional yeast
  • 1-5 oz bag baby spinach, chopped
  • 1 tsp onion powder
  • 1 tsp salt (or to taste)
  • 1 tsp dried basil
  • 2- 26 oz jar of marinara sauce

  Directions

  1. Pre-heat the oven to 350 degrees.
  2. Cook your lasagna noodles according to package directions until they’re a tad underdone (mine took about 7-8 minutes).
  3.  In a large bowl, crumble tofu with your hands.
  4. Add in hummus, garlic, nutritional yeast,  garlic, onion powder, salt and basil. Mix with a large wooden spoon to incorporate.
  5. Use you food processor to fine chop your 5 oz package of spinach.
  6. Add your hummus/tofu mixture to your food processor bowl and pulse for 20-30X. Do not process, make sure you “pulse” because you still want it to be a tad chunky…
  7. In a pre-sprayed 9×13 inch baking dish, pour in enough sauce to cover the bottom. Layer lasagna noodles on top. Top the noodles with spoon drops of the hummus/spinach mixture. Lightly spread the mixture onto the noddles to cover. Add more sauce, then noodles, then hummus/tofu mixture until your last layer is a creamy mixture of sauce and hummus. ***Don’t be afraid that there is too much sauce, this will help “meld” the flavors together during cooking.***
  8. Tightly cover with aluminum foil.
  9. Bake for 30 minutes. Remove foil and bake for 5-10 minutes more.
  10. Allow it to sit for 20 minutes to set.
  11. Enjoy!

  

  Whole Wheat Hummus Lasagna

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  Posted in Meatless mealtime | Tagged spinach, whole wheat pasta
• 

  Healthy Sweet Potato Dip

  Posted at 8:00 pm by myfoodiecall

  Jan 28th
  

  This sweet potato dip could double as your meal. Mad doses of vitamin A.

  Everyone loves a good dip right? Try this dip with some “healthier chips”. Agreed, this dip is no match to your ranch, but that is the old you, right? Ranch is just bad, bad news, people. Heart attack waiting to happen, okay? Rid yourself of that nonsense and never look back.

  A peek at what your “healthier” chips may look like.

  

  These babies are from Trader Joe’s.

  No Trader Joe’s in your area? Another option below. Even Walmart carries this brand now.

  

  True to the name, it does “taste good.”

  But back to the dip.

  

  I used the TJ chips here.

  On to the dip….

  Go get your bag of sweet potatoes and get started.

  

  Cook em.

  

  Chop em.

  Add some other stuff to the food processor and Voila….

  

  A healthy sweet potato dip for many.

  

  Or solo. Not gonna judge.

  Healthy Sweet Potato Dip

  Ingredients

  • 3-4 small sweet potatoes (1 ¼ lb.)
  • 2 Tbs. white miso paste
  • 2 Tbs. lemon juice
  • 2 Tbs. orange juice
  • 1/8 tsp. dried ginger
  • 1 tsp. agave nectar

  Directions

  1. Pierce sweet potatoes with fork several times and bake for 45-50 minutes in 400 degree oven. (or if you are pressed for time, microwave 7 to 10 minutes, or until soft.)
  2. Cool sweet potatoes 10 minutes. Chop with skins on.
  3. Add chopped sweet potatoes to food processor with all remaining ingredients, and pulse until smooth, adding little bits of water (if necessary), to achieved desired consistency. Season with salt and pepper, to taste. Serve  with cut veggies or healthier tortilla chips.
  Posted in Salads, Soups, and Sides, Snacks | Tagged sweet potato
• 

  Whole Wheat Bean and Egg Burritos for those hurried mornings (every morning.)

  Posted at 8:00 pm by myfoodiecall

  Jan 27th

  Breakfast. Do you feel like you are always eating stuff out of a box?  Try these for those frazzled mornings. Kid friendly. Parent friendly. Can freeze them and pop them in the microwave when frazzled, but still feel pretty cool because you actually made them.

  Easy. See below.

  Start with this stuff.

  • 5 organic eggs
  • 1 Tablespoon coconut oil
  • 1 Tablespoon nutritional yeast (optional)
  • 1 can vegetarian refried beans
  • 8- small whole wheat tortillas

  

  Whole wheat tortilla, organic eggs, vegetarian refried beans, nutritional yeast, and coconut oil.

  

  Cook and scramble up your eggs in a tablespoon of coconut oil and 1 tablespoon nutritional yeast (optional).

  

  Spread your refried beans on your tortilla.

  

  Add your eggs. Not too much, you need enough for the others and of course want to avoid the “overstuffed-busting-at-the-seams-burrito-blow-out”. (We’ve all experienced this.)

  

  Fold in your sides.

  

  Roll, wrapping in the sides as you go.

  

  Cover each burrito individually with plastic wrap.

  

  Add them all to freezer bag and freeze until crazed morning.

  The morning of breakfast?

  1. Unwrap the burrito from the plastic wrap.
  2. Put it on plate and microwave for 45 seconds. Flip it. Microwave it for another 45 seconds.
  3. Find a good dip if you have time. I like salsa, kids like ketchup…even sriracha would be great…whatever you are feeling that day (or have time for.)

  ***I wouldn’t add any salsa to the wrap before you freeze it. It might make it soggy. Just my opinion!***

  

  Or keep your burrito sauce-free to keep it transportable. Might be easiest!

  Posted in Breakfast | Tagged egg, whole wheat
• 

  Coke and a tooth. A tiny experiment with a tooth that should be going to the tooth fairy.

  Posted at 8:00 pm by myfoodiecall

  Jan 26th

  So a certain 10-year-old recently lost a tooth. Does he put it under his pillow? No. He wants to see what will happen if we let it soak in Coca-Cola. Okay. I have heard of these little soda experiments, but have never tried any of them. Although I am not really a soda drinker, I will have “cheat” soda every once in a while. Call it my version of living on the edge. Edgy, I know.

  We all know soda is bad, bad, bad, but in the moment a craving hits us are we really thinking  (or caring) about how it rots our innards and leaches calcium from our bones? Not so much. There is just something about a cold can on a hot day.

  Hmmm….let’s undo this craving shall we?

  

   Here we have a cute little can of Coke and a cute little clean tooth. Seems innocent enough. To be honest, I am surprised this certain boy’s tooth is this clean. Brushing skills are not his strong suit.

  

  Let’s do this.

  

  Aforementioned tooth inserted into glass.

  

  The My Foodie Call family steps away from the glass for 9 days…

  Check out this tooth after a week soaking in soda.

  Nastiness, anyone? 

  

  Looks like this tooth could belong to an 80-year-old Marlboro smoker.

  Although I wanted to put this tooth back in the soda for a bit longer and give it another week, the My Foodie Call member that was the rightful owner of this tooth scurried off to put it under his pillow. Does the tooth fairy accept brown teeth?

  And this is just a tooth. Here are some other weird side effects in case you needed a reminder.

  Posted in Random stuff
• 

  Banana Almond Pancakes

  Posted at 8:00 pm by myfoodiecall

  Jan 24th

  Need a pancake recipe for this weekend?

  

  Banana Almond Pancakes

  Do you like banana pancakes? Almonds?

  Try this pancake recipe that combines the two.

  Ingredients

  • 2 cups almond meal (Find this at Trader Joe’s for dirt cheap, Whole Foods for super expensive, or make your own by grinding almonds down in your food processor until it is powdery like flour.)
  • 1 cup white whole wheat flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 ripe bananas (A great way to sweeten recipes. Keep those brown bananas!)
  • 4 eggs
  • 2-3 Tbsp honey
  • 1/2 cup almond milk
  • coconut oil for cooking

  Instructions

  1. In a large bowl, combine the almond meal, flour, baking powder, cinnamon and salt
  2. In a separate bowl, mash the banana, then whisk in the eggs, honey, and milk.
  3. Combine wet and dry ingredients, but do not over do it. Just until combined, okay?
  4. Heat your pan to medium-low heat, and melt your coconut oil on it.
  5. Spoon your  batter into 2-3 inch circles, and cook until the edges lift.
  6. Flip, and cook.
  7. Serve with syrup, peanut butter or yogurt.

  

  We did all-fruit jelly for a change of pace….no corn syrupy jelly, okay?

  

  Banana Almond Meal Pancakes

  Posted in Breakfast, Pancake Day | Tagged almond flour, bananas, pancakes

• You missed a call?

  • Make friends with…Bean Pasta.
  • Whole Wheat Flax ‘N Apple Muffins
  • Small changes…Eat what’s in season.
  • Whole Wheat Broccoli Mac N Cheese
  • What I pack my kid.

• Categories

  • Breakfast
  • Desserts
  • Make friends with…
  • Meatless mealtime
  • Pancake Day
  • Random stuff
  • Salads, Soups, and Sides
  • Small changes
  • Snacks
  • What I pack my kid.

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