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Author Archives: myfoodiecall
- Raw Collard wraps
  
  Posted at 7:37 pm by myfoodiecall
  
  Sep 8th
  So I have been wanting to try out these taco gorilla wraps from beautydetoxfoods.com
  
  A couple of issues that were totally my fault. I started to make them and realized I was out of salsa. doh!
  
  And out of tamari. Sigh.
  
  I made them anyway. I skipped the salsa, and used low-sodium soy sauce instead of the tamari. The verdict? I thought they were great. My kids? Meh.
  
  They thought the collard leaves were a bit too tough. So if I were to make these again, I might try to lightly steam the leaves before rolling them. The leaves were kind of snapping a bit too, so this would certainly make them more pliable.
  
  Raw Collard Wraps
  
  2 cups walnuts
  
  1 Tbs. cumin
  
  1/2 Tbs. coriander
  
  2 Tbs. low sodium soy sauce
  
  1 tsp. chili powder
  
  Collard greens, washed
  1. Process walnuts in your food processor until crumbly.
  2. Scoop walnuts into a bowl, and mix in the cumin, coriander, and chili powder.
  3. Add the soy sauce and mix again.
  4. Tear your collard green away from the center rib. You will wind up with two smaller leaves. Scoop some of your walnut mixture in the collard. Roll. It’s that simple.
  Some pictures to help your process:
  
  Pulse your walnuts in your food processor.
  
  Should look like this when done.
  
  Add your seasonings.
  
  And your low sodium soy sauce.
  
  Separate your collard leaf away from the center so that one large leaf becomes two.
  
  Roll it up.
  
  Health on a plate.
  Posted in Meatless mealtime, Random stuff, Salads, Soups, and Sides
- Quinoa Corn Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 7th
  We all do quinoa right? Gluten free. Excellent protein source. Good fiber. Winner.
  
  Here is a good quinoa salad to try. It could be lunch. Could be dinner. Could be a side dish. Your call.
  
  Quinoa, black beans, tomatoes, and corn blended in with a creamy cilantro dressing.
  
  What you need to make the magic happen.
  
  Mixture before the quinoa…
  
  Zest your lime.
  
  Serve warm or chilled. Quinoa is so versatile.
  
  Quinoa Corn salad with Cilantro dressing
  
  serves 4
  - 1/2 cup quinoa
  - 1 cup veggie broth
  - 1 can black beans, drained (organic if possible)
  - 2 cups roasted corn kernels
  - 1/2 pint cherry tomatoes or 14 (quartered)
  - 2 tablespoons extra virgin olive oil
  - 1 tsp onion salt
  - 1/2 cup cilantro lime dressing (I used Trader Joe’s brand but anyone cilantro dressing would work)
  - zest of half a lime
  - salt and pepper to taste
  - 1 tablespoon chopped fresh cilantro (optional)
  1) Cook quinoa with veggie broth by adding 1/2 cup quinoa to 1 cup veggie broth. Bring it to a boil, lower heat and let simmer, covered for 15 minutes.
  
  2) Combine beans, corn, tomatoes, olive oil and salt in a bowl
  
  3) Zest your lime over your bean/corn mixture.
  
  4) Add quinoa to your mixture.
  
  5) Stir in cilantro dressing
  
  6) Add salt and pepper to taste
  
  7) Gently toss to incorporate the flavors
  
  Toss in some cilantro and call it a meal.
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged quinoa
- 6 vitamins that my kids take daily
  
  Posted at 8:26 pm by myfoodiecall
  
  Sep 6th
  
  I am not the biggest fan of supplements. My philosophy is to try to get as many nutrients as possible from a food source rather than rely on a synthetic form. That said, I do feel that vitamins offer up a great deal of “insurance”. That way if your diet is less than stellar one week, you have your “insurance vitamins” to fall back on. Although this post’s vitamin recommendations are geared towards kids, I feel that these same supplements are well suited for adults as well.
  
  Here are the vitamins that get consumed in this house. Might seem like a lot, and my kids moan and groan about how many, but they all have very important roles in our overall health.
  
  1) Probiotics
  
  During cold and flu season, a probiotic is ALWAYS a key supplement to keep the immune system at an optimum level. Although I started the family on probiotics as a winter flu prevention, I have since kept these in our routine because it also helps keep our digestion in check.
  
  This is the one we use. Its chewable. Doesn’t need to be refrigerated, and the kids actually like it.
  
  2) Vitamin D
  
  Again, another immune booster. The latest science shows that vitamin D plays a much greater role in our health than once thought. Although the sun does provide vitamin D, it is not quite enough.
  
  Kids under 5 should aim to get 1000 IU, while older kids can take upwards to 2000 IU.
  
  3) Vitamin B12
  
  The only vitamin lacking in a vegetarian diet.
  
  Because we are a vegetarian household.
  
  4) Magnesium
  
  Helps with clarity and focus. Given the stressors put upon us these days? I’d say magnesium is a must.
  
  This is the brand the three amigos take. This has magnesium among other good stuff.
  
  5) Fish oil
  
  DHA for a healthy heart and nervous system.
  
  Strawberry flavored. Woot woot.
  
  6) Multi-vitamin
  
  Of course. You knew that was coming.
  
  Can’t go wrong with gummy bears.
  
  I am lazy so I purchase all of these through Amazon, no driving…. but I know that Whole Foods has quite a selection as well.
  
  Posted in Random stuff
- Peanut Butter Cookies
  
  Posted at 8:00 am by myfoodiecall
  
  Sep 5th
  
  Up for today is a recipe for peanut butter cookies made with spelt flour.
  
  Simply put: I do not use white flour. Ever.
  
  I mean I have some and all, but if a recipe calls for white flour, I always swap it out with something else. That’s what I do. Tweak recipes for the family. Although, even I will admit that at times whole wheat flour can not successfully be substituted for white.
  
  In comes spelt flour. I like to use spelt flour in baked goods because it is healthier that white flour, and can be incorporated nicely in cookies and pancakes. Great flavor, great nutrition.
  
  Peanut Butter Cookies
  
  Ingredients
  
  1½ cups spelt flour
  
  1 tsp baking soda
  
  1 tsp sea salt
  
  1 cup natural peanut butter
  
  ⅓ cup maple syrup
  
  ¼ cup coconut oil (melted down)
  
  1½ tsp vanilla extract
  
  Instructions
  
  Preheat oven to 350 degrees.
  
  Mix all dry ingredients in a large bowl.
  
  In a separate bowl combine wet ingredients.
  
  Pour the peanut butter mixture over the flour mixture and fold to combine.
  
  Once combined, drop small rounded balls of dough onto a parchment lined or greased baking sheet.
  
  Press down on each one gently with the back of a fork.
  
  Bake for 10 minutes, the cookies will still be slightly soft but will harden as they cool.
  
  Let cool for 15 minutes. Enjoy!
  
  Kids are going to like me today.
  
  I love all things peanut butter. It is definitely my flavor of choice for pretty much any dessert: cookies, ice cream, granola bars…
  
  Posted in Desserts
- Whole Wheat Broccoli Lasagna
  
  Posted at 8:46 pm by myfoodiecall
  
  Sep 4th
  Everyone loves a good lasagna.
  
  Lasagna with broccoli.
  
  School is back in session. Homework, nightly sports or other activities… Full speed ahead. No time to make a meal with a ton of prep involved.
  
  I have made many time-consuming lasagnas, this one not so much. This has frozen broccoli in it. Sound the alarms. Frozen. I realize that many may take issue to the idea of not using fresh, but hey it’s better than running through Chick Fil A, right?
  
  Give this one a shot. It turned out pretty good.
  
  Whole Wheat Broccoli Lasagna
  
  vegan
  - 1 (12 oz) box whole wheat lasagna noodles (use whole wheat, ok? just do it)
  - 1 16 ounce package of frozen broccoli, thawed
  - 1 14-ounce package of extra-firm tofu
  - 1 teaspoon garlic powder
  - 2 teaspoon onion salt
  - 1 teaspoon basil
  - 1 teaspoon oregano
  - 1 12 ounce package of meatless crumbles
  - 4 cups vegan mozzarella (or use regular cheese , no worries!)
  - 5 cups of marinara sauce
  Cook the lasagna noodles according to package instructions.
  
  (ok, a little prep. I lied.)
  
  Preheat the oven to 375°F.
  
  Drain and then mash the tofu in a mixing bowl.
  
  Mash tofu with the back of a fork.
  
  Chop the thawed broccoli (I let mine thaw in the fridge overnight.)
  
  Chop it as fine as you’d like. Most kids do not do “chunky”, am I right?? My kids are a tad older so I will leave it like this, but I am guessing younger kids might need it fine-chopped.
  
  To your mashed tofu add:
  
  Your chopped broccoli, meatless crumbles, garlic powder, onion salt, basil, and oregano.
  
  Getting there…
  
  Spray the bottom of a 9- by 13-inch baking pan or casserole dish. Place 1 layer of noodles on the bottom of the pan and spoon on some of the broccoli-tofu mixture. Then sprinkle some of your of shredded “cheese” and 1 cup of marinara sauce, making sure the sauces are evenly distributed over the whole pan. Add a second layer of noodles and more broccoli-tofu mixture.
  
  This is after a couple of layers.
  
  Continue layering until you have used all of your noodles, tofu mixture, sauce, and cheese. I like to end my lasagna with cheese so that the kids can’t see what is underneath to minimize the complaints!
  
  Ready for the oven.
  
  Wrap the pan tightly with aluminum foil and bake for 40 to 45 minutes, until the sauce is bubbling. Then uncover switch to broil (low) for an additional 7-10 minutes. Your cheese should be lightly browned and have a little crisp to the surface layer.
  
  Out of the oven.
  
  Dinner is served.
  
  This was a slam dunk.
  
  One of my kids had 3 servings of this. Another actually said he liked it. Shocker. This child rarely compliments my food.
  
  Any fast meals for you soccer families out there?
  Posted in Meatless mealtime | Tagged broccoli, whole wheat pasta
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