My Foodie Call

Author Archives: myfoodiecall

• 

  Baked Potato with a nutrient dense Vegan Special Sauce

  Posted at 1:14 pm by myfoodiecall

  Aug 29th

  I rarely make baked potatoes. I just find them to be kind of boring. Its like thawing frozen peas as a side dish. Too basic.

  

  Sorry Mr. Potato. I kind of snooze when I see you.

  That said, I really should re-visit the baked potato more often. For the simple fact that they are loaded with fiber, potassium and have about half of your daily value requirements for vitamin C. Oh and my daughter loves potatoes. Another reason that I need to start making more baked potatoes and “normal” meals.

  Well. Normal-ish.

  Tonight we will have a baked potato bar that will include a few do-it-yourself toppings. My kids always like to top their own stuff. Taco bar, salad bar. Tonight, baked potato bar.

  Toppings:

  • salsa (store bought)
  • sour cream (per kids request)
  • avocado slices
  • veggie bacon crumbles
  • grilled onions
  • mango salsa
  • and my Vegan Special Sauce. This sauce has a potato base for creaminess. (Yes, more potato) Carrots for a punch of Vitamin A, and Nutritional Yeast which should be a staple in your kitchen by now right?? The sauce can be used on pasta, nacho chips, potatoes, spread on whole grain toast…

  

  Love this stuff.

  What to do:

  Make your sauce in advance! That way the dinner hour isn’t too crazed. Because really, what potato meal should be too time consuming?

  Vegan Special Sauce

  • Scrub and peel 2-3 potatoes (I say 2-3 potatoes because it  depends on the size. I used 2 small sweet potatoes and 1 medium-sized russet potato).
  • 2 large carrots
  • 5-7 tablespoons nutritional yeast (to taste)
  • 1/3 cup coconut oil
  • 1/3 cup vegetable broth
  • 1-2 teaspoons honey

  Chop all potatoes and carrots.

  Boil until tender. Drain.

  Add vegetables and remaining ingredients to your food processor bowl. Process until smooth, stopping to scrape down the sides if necessary. We want creamy people!

  * If need be, add more veggie broth to thin the sauce to consistency you would like.

  

  Drained potato and carrot mixture.

  

  Add those cooked veggies to this concoction.

  

  Finished sauce…I like mine kind of thick.

  

  Saved until later.

  

  Ok, It’s later.

  Baked Potato Night

  Bake your potatoes.

  I used russet potatoes and baked them at 400 degrees for about 60 minutes.

  Again, here are those toppings..

  • sour cream
  • mango salsa (leftover from meal 2 nights ago)
  • avocado chunks
  • salsa
  • vegetarian bacon crumbles
  • grilled onions
  • Vegan special sauce

  

  A few traditional toppings, a few not so much.

  Where is the broccoli and cheese topping you ask??

  Too traditional. Maybe next time.

  Posted in Meatless mealtime, Random stuff, Salads, Soups, and Sides | Tagged baked potato, nutritional yeast
• 

  Coconut flour chocolate chip cookies

  Posted at 2:20 pm by myfoodiecall

  Aug 25th

  So I bought a tub of coconut flour at Whole Foods oh say maybe, 6 months ago…At least….

  

  This canister has been staring at me for wayyy too long.

  Finally decided to use it. While I do not follow the paleo diet, I do realize that coconut based diets are the latest health craze. I do say “latest” because science changes so frequently it may be a thing of the past by next week. Anyhow, I do like to experiment with different grains when baking so I figured it was time to open this puppy. Why coconut flour?

  Well it is naturally high in fiber and is a fantastic protein source. Who knew ground up coconut meat could be that good for you. One caveat. It can not be subbed 1:1 for other flours when baking. The problem is that it absorbs liquid rapidly and it tends to clump so it is a little more difficult to substitute in other recipes. You have to have some mad kitchen skills (or a lot of money to waste) if you plan to experiment. Although I plan to channel my inner chemist soon, NOT my first time opening the canister.

  This recipe is straight from google. Found it in several places actually, so I am not sure who to give credit to.

  

  Not too bad for a first attempt.

  Coconut flour chocolate chip cookies

  2 eggs

  ¼ cup coconut oil, melted

  ¼ cup sugar

  ½ cup non-dairy milk

  1 teaspoon vanilla

  ¼ teaspoon salt

  ⅓ cup coconut flour

  ⅓ cup chocolate chips

  Instructions

  1. Pre-heat oven to 375 degrees and spray a cookie sheet with non-stick spray.
  2. In a medium bowl, whisk together eggs with melted coconut oil, sugar, coconut milk, vanilla, and salt.
  3. Using a rubber spatula, stir in coconut flour and chocolate chips.
  4. Scoop cookies by the teaspoonful and spoon onto baking sheets.
  5. Bake for 13-18 minutes or until browned.
  6. Let cookies cool for a couple of minutes before setting on a cooling rack.

  

  Finished product. Chewier than a traditional cookie, but definitely tasty.

  Any favorite coconut flour recipes out there? Any good advice on substitutions? Let’s here them!
  Posted in Desserts | Tagged coconut flour, coconut oil, dessert
• 

  Broccoli and egg “muffins”

  Posted at 12:56 pm by myfoodiecall

  Aug 23rd
  

  A little spin on breakfast.

  Feeling less than inspired by your over-easy egg and ho-hum wheat toast? Making an omelette before work seem like a chore that rivals washing your kitchen floor?

  While I like a good omelette here and there, this recipe I find to be a super time saver. Especially on those rushed mornings.  And easy.

  Broccoli and egg “muffins”

  First, make your concoction.

  

  Basically an omelette in a bowl, am I right??

  Next, add it to your muffin tin.

  

  Can you see how cute these will be? And no omelette flipping required. So annoying when your omelette breaks apart.

  Wait patiently for 20 (ish) minutes…

  

  Easy peasy

  Broccoli and egg “muffins”

  Spray muffin tins

  preheat oven to 350 degrees

  Ingredients:

  • 1/4 cup vegetable broth
  • 1 teaspoon coconut oil
  • 1 clove minced garlic
  • 1/4 cup chopped onions
  • 1 cup chopped broccoli
  • 1/2 cup shredded cheese
  • 1/4 cup almond milk
  • 4 eggs (go organic if possible)
  • 1 Tablespoon Nutritional Yeast (optional)
  • salt and pepper to taste

  1) Heat your pan and add your vegetable broth, coconut oil, and garlic.  Pile in your onions and broccoli and saute until slightly cooked.

  2) Transfer mixture to a large bowl

  3) Add 1/2 cup cheese of your choice (dairy cheese or non-dairy Daiya. Something that melts gooood)

  4) Add nutritional yeast if you are using (But seriously, why would you not?? It just adds to the cheesy flavor and gives you an awesome boost of nutrition)

  5) Whisk in 1/4 cup milk of choice (almond, soy…they all work)

  6) Whisk in your 4 eggs

  7) Add salt and pepper to taste

  8) Pour and distribute evenly into your 6 sprayed muffin rounds

  9) Bake 20-24 minutes

  

  This recipe yields 6 broccoli egg muffins but could easily be doubled.

  

  Paired with chilled sliced peaches. Peaches just happen to be in season right now. Perfect balance.

  These babies will also store well in the refrigerator if you would like to make a dozen in advance. Pop them in the microwave for a bit and bam! out the door. No excuses.
  Posted in Breakfast | Tagged breakfast, broccoli, egg, muffins, omelette
• 

  Blueberry Crumble Breakfast Bread

  Posted at 5:00 pm by myfoodiecall

  Aug 16th

  When I get tapped out of breakfast ideas for the kids, I get the creative juices flowing and take a peek in the cupboard. I had some almond meal from Trader Joes that I was almost gone so I figured I would make some sort of baked good with that. Found some frozen blueberries….and a little white whole wheat flour…. Ok, blueberry muffins. Done.

  Except when I look a bit further for my cupcake liners I have two left.  I can almost hear the wah wah wah in the background.

  Shift breakfast idea….Bread. Done. Not banana bread. Kids will kill me. Hence the birth of the:

  Blueberry Crumble Breakfast Bread

  

  So not your grandma’s banana bread.

  This actually turned out better than I thought they would.

  Here is how things went:

  

  First my liquids…fyi, If your coconut oil is solid, you will need to melt it down a bit in the microwave before combining with the rest of your ingredients.

  

  Whisk in your almond flour. Bonus shot of protein. Score.

  

  You have heard of white whole wheat flour, right? Still has the nutrients, but can fool the naysayers.

  

  Keep stirring. It will get thick and dough-like.

  

  Spread into your loaf pan.

  

  Here is where the magic happens.

  

  About 35 minutes give or take. Depends on your oven.

  Blueberry Crumble Breakfast Bread

  Ingredients:

  2 eggs
  1/3 cup honey
  3 tablespoons melted coconut oil
  1 teaspoon vanilla
  1 teaspoon baking soda
  1/2 teaspoon sea salt
  1/2 cups almond flour (ground up almonds or Trader Joe’s has a fantastic inexpensive almond meal)
  2 cups white whole wheat flour
  2/3 cup frozen blueberries

  Procedure:

  1. Preheat oven to 350°F. Spray a standard loaf pan.
  2. In a medium mixing bowl use either a whisk combine the eggs, honey, butter, vanilla, baking soda, and sea salt.
  3. With a spatula fold in the almond flour and 1/3 cup blueberries.
  4. Batter will be very thick like cookie dough. Stir baby! Spread into loaf pan.
  5. Top with remaining 1/3 cup blueberries.
  6. Bake for 34-38 minutes.  Toothpick should come out clean. Let it cool a bit before slicing.

  

  Breakfast of champs.

  

  Healthy alternative when you are so over banana bread.

  Posted in Breakfast | Tagged almond flour, blueberry, coconut oil, white whole wheat flour
• 

  Cannellini Bean and Spinach Salad

  Posted at 8:10 am by myfoodiecall

  Aug 12th
  

  A fast and healthy salad.

  Lightly adapted from a Whole Foods recipe.

  • 2 (15-ounce) cans cannellini beans,  drained and rinsed
  • 1 small red onion, quartered and thinly sliced
  • 6 cups tightly packed fresh spinach leaves, tough stems removed
  • 3 tablespoons honey mustard
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon everyday seasoning
  • 1/4-1/2 cup sunflower seeds (pepitas or slivered almonds would work too)

  In a large mixing bowl combine beans and onion. Thinly slice spinach and add to the beans.

  In a separate small bowl, whisk together mustard, vinegar and seasoning. Pour dressing over the bean mixture and stir to combine all ingredients. Top with your sunflower seeds. Serve immediately or chill until ready to use.

  

  Great as is or you might want to pair this with a whole grain baguette.

  Posted in Salads, Soups, and Sides | Tagged bean, salad, spinach

• 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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