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Author Archives: myfoodiecall
- Vegetarian pigs in a blanket
  
  Posted at 8:42 pm by myfoodiecall
  
  Jul 24th
  
  Vegetarian pigs in a blanket
  
  Every once in a while I want to feed my kids some traditional “kid food”. I am certain tire of quinoa, beans and my other go-to vegetarian staples. That being said, I am not going to spend hours in the kitchen to make that happen. And it’s summer. Quick eats as a rule.
  
  In comes this recipe…
  
  First pre-heat your oven to 350 degrees.
  
  Next, my ingredients:
  
  Asparagus, Crescent rolls, and Smart Dogs (or any vegetarian hot dog)
  
  The goods
  
  Unroll the crescent dough…
  
  Trim your ends
  
  Slice your precut triangles in half. Usually there are 8, so end result will be 16 dough triangles.
  
  Cut your veggie dogs and asparagus in half.
  
  Wrap and roll! Some are prettier than others.
  
  I placed mine on a sheet of wax paper for easy clean up. Bake for 12-14 minutes. (until lightly browned)
  
  End result. Yummo. FYI, these are gone.
  
  Posted in Meatless mealtime | Tagged asparagus, smart dogs, vegetarian, veggie dogs
- Pumpkin Bites with cream cheese frosting
  
  Posted at 10:06 pm by myfoodiecall
  
  Jul 22nd
  
  So today was not the best of days. Sometimes things are just kind of…off. What’s a girl to do?
  
  BAKE.
  
  STILL HEALTHY, THOUGH. Ha.
  
  These are adapted from Chocolate Covered Katie’s Pumpkin Squares
  
  Pumpkin Bites
  
  Your dry ingredients:
  
  1 cup oat flour (or any flour! Seriously though, making oat flour is super easy. Just put your oats in a food processor and grind until they are a powdery flour.) Easy! Although do not use quick oats… 🙂
  
  2 1/2 tsp cinnamon
  
  1 tsp baking powder
  
  1/2 tsp baking soda
  
  1/2 tsp salt
  
  6 tablespoons brown sugar
  
  2 packets stevia
  
  Your wet ingredients:
  
  2 eggs
  
  1 cup canned pumpkin
  
  4 tablespoons almond milk (or soy, coconut….just stay away from cow’s milk, okay??)
  
  4 tablespoons coconut oil (or canola, but try for coconut…way healthier)
  
  1 tsp pure vanilla extract
  
  Preheat oven to 350 F. Line cupcake tins with liners. Combine dry ingredients in one bowl. Combine wet in another. Fold the wet into the dry.
  
  Pour into cupcake liners, only filling the bottom. Remember: these are not cupcakes, go light!
  
  Bake for 15-17 minutes.
  
  Let cool and work on that frosting.
  
  The frosting:
  
  1/2 cup light cream cheese
  
  1/3 cup powdered sugar
  
  2 tablespoons almond milk
  
  1 tablespoon coconut oil
  
  1 tsp vanilla extract
  
  Place all ingredients in your food processor bowl or beat well with a hand mixer.
  
  Posted in Desserts | Tagged pumpkin
- Peanut Butter Protein Bars
  
  Posted at 7:20 pm by myfoodiecall
  
  Jun 9th
  
  Looking for a good breakfast bar? Or post workout snack? This is pretty much a good anytime bar. These babies will give you your punch of protein without any of that meat nonsense people think they need for muscle repair.
  
  Peanut butter Protein Bars
  
  2 1/2 cups Brown Rice Cereal
  
  2 cups quick-cooking oats
  
  2/3 cup raisins
  
  1/3 cup gogi berries (or more raisins)
  
  3/4 cup ground almond meal (you can grind almonds into a fine flour or find this at Trader Joe’s, Whole Foods…etc)
  
  1 1/2 teaspoons cinnamon
  
  1/2 teaspoon nutmeg
  
  1/2 cup honey
  
  1/4 cup brown sugar
  
  1/2 cup peanut butter (or any other nut butter)
  
  2 teaspoons vanilla extract
  
  dash sea salt
  
  Whisk together the Brown Rice Cereal, oats, raisins, gogi berries, almond meal, cinnamon, and nutmeg in a large bowl.
  
  In a medium saucepan, heat the honey and brown sugar over medium-low heat. Stir frequently until the sugar dissolves.
  
  Add the peanut butter into the honey mixture while still over the heat. Stir until completely combined. Next, stir in the vanilla and salt.
  
  Mix contents of saucepan into the dry ingredients. Using a rubber spatula, stir the ingredients together until the dry ingredients are mixed into the peanut butter mixture.
  
  Press the mixture firmly into a 9×13-inch pan, (using your fingertips.) Chill in the refrigerator. Cut into squares. Devour.
  
  Posted in Desserts, Snacks | Tagged peanut butter
- A life changing kitchen contraption.
  
  Posted at 9:31 pm by myfoodiecall
  
  Jun 3rd
  Do you know what a spiralizer is??
  
  It makes noodles from produce. This particular post will target zucchini because as usual, thanks to my CSA, I have an overabundance of zucchini. I am a fan of putting it in my baked goods, but frankly I am feeling less than inspired by the banana/zucchini muffins I have inundated my family with. Enough’s enough. In comes the spiralizer. I actually bought this about a year and a half ago and the poor little guy has been sitting in its package. Finally pulled it out and it is so easy that I convinced my neighbors to buy one.
  
  http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ
  
  This thing is awesome and for about $30 it can change your kitchen and health. This recipe is fab. Promise. It originated from fatfreevegan with a few minor tweaks. This recipe alone will make the spiralizer worth the money. I doubled the ingredients and am certain I should have tripled it. We were scraping the bowl and fighting over garbanzos. Not good.
  
  Zucchini “Noodles” with Sesame-Peanut Sauce
  Ingredients
  - 6-8 small zucchini (about 2-2.5 lbs)
  - 1 red bell pepper, cut into thin strips
  - 2 tablespoons natural peanut butter
  - 1-2 tablespoons water
  - 1 tablespoon cider vinegar
  - 1 tablespoon low sodium soy sauce
  - 2 cloves minced garlic
  - 1 teaspoon Sriracha or other chile sauce
  - 1 teaspoon toasted sesame oil (see note in nutrition data below.)
  - teaspoon grated fresh ginger
  - 1 can garbanzo beans, drained and rinsed
  Instructions
  1. Wash the zucchini well and trim off their ends. Use a spiralizer to turn the zucchini into “noodles.” Line a large serving bowl with paper towels or a clean tea towel. Place the zucchini noodles in the bowl along with the red bell pepper.
  2. In a small bowl, whisk the peanut butter with 1 tablespoon of water and all remaining ingredients. If the mixture is hard to combine, add another tablespoon of water, but be careful not to make the sauce too runny.
  3. Remove the towels from under the zucchini noodles. Add the sauce and stir well to coat the noodles completely. Blend in the garbanzo beans.
  4. Serve right away. (Leftovers can be refrigerated, but water from the zucchini may seep into the sauce, making it pool in the bottom of the bowl; stir well before serving.)
  Although using zucchini instead of spaghetti doesn’t sound super exciting for the taste buds, this recipe will change your mind. It is fantastic and bursting with flavor. Besides… who can stand another zucchini bread.
  Posted in Meatless mealtime | Tagged spiralizer, Sriracha, zucchini noodles
- Mexican Potato Hash from Cooking With Trader Joe’s Cookbook
  
  Posted at 2:28 pm by myfoodiecall
  
  May 30th
  
  I love Trader Joe’s. If you are lucky enough to have one near you, I am certain you know why. Where else can you buy organic for the price of supermarket conventional produce? It is an all around win at TJ’s although with that being said, you do need to be careful of the frozen, packaged meals. Monstrous sodium. But all in all, the sprouted bread, quinoa, organic peppers. Score. Oh and they give out shot glass-sized coffee samples. :).
  
  This recipe was slightly modified from Cooking With Trader Joe’s, Skinny Dish!
  
  Mexican Potato Hash
  
  3-4 tsp coconut oil
  
  4 medium red potatoes, cut into small chunks (leave the peel: fiber, baby!)
  
  2 medium sweet potatoes, again, cut into small chunks
  
  3 long carrots, put through the shredding blade of your food processor
  
  3/4 cup veggie broth
  
  1 (12 oz) package veggie sausages, diced (any other meatless chorizo, something spiced!)
  
  1) Heat oil in a large skillet. Add potatoes and carrots, and cook, covered, until the potatoes start to brown. About 5 minutes.
  
  2) Add Veggie broth and diced veggie sausages.
  
  3) Continue to cook, stirring occasionally, until potatoes are soft.
  
  4) Serve hot by itself, or with salsa, Sriracha, Vegan sour cream! Sky is the limit!
  
  Posted in Breakfast, Meatless mealtime | Tagged Meatless sausage, sweet potatoes, Trader Joe's
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