Author Archives: myfoodiecall

• Vegetarian Enchilada Bake- Perfect for someone that thinks they can’t have a meatless meal. Ha!

  Posted at 6:06 pm by myfoodiecall

  May 6th

  This was one of the very first vegetarian recipes that I made for my family. This recipe is adapted from the PETA organization and isn’t the healthiest recipe on the planet, but it will suffice. I am a big fan of “transition meals” aka fake meats that make it easier for people to try and live meat free. This is a great transition meal and is a thumbs up for all ages.

  Enchilada Bake

  12 oz. vegetarian burger crumbles
  1 packet taco seasoning
  2 15.5-oz. cans enchilada sauce
  18 corn tortillas
  1 15.5-oz. cans pinto beans, drained
  2 green onions, chopped
  2 cups vegan cheddar cheese, shredded
  1 4.5-oz. can diced green chilies
  2 cups tortilla chips, finely crushed (try to find a bag with 3+ grams of fiber)

  • Preheat the oven to 375°F.
  • In a small bowl, combine the burger crumbles and taco seasoning and set aside.
  • Spray a 9-inch by 13-inch pan with oil.
  • In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 1 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
  • Remove the foil, top the entire casserole with the crushed tortilla chips, and bake for another 15 to 30 minutes or until bubbly and browned.

  Makes 6 servings

  

  Posted in Meatless mealtime | Tagged beans, enchilada, vegetarian

• Easy, vegan, strawberry cream pie.

  Posted at 1:01 pm by myfoodiecall

  Apr 30th

  Strawberry Cream Pie. Minus the cream. If I was more ambitious (and I am not, ha) I would have done a raw crust. To save time I poured it into a store-bought whole wheat crust.

  Dairy Free Strawberry Cream Pie
  2-3 cups fresh strawberries
  1 cup raw cashews
  2 tablespoons vanilla extract
  1/4- 1/2 cup agave nectar (depending on how sweet you like your treats)
  1 pinch salt
  1 cup coconut oil, melted down

  Place all filling ingredients into food processor and process until smooth and creamy. Pour on top of crust and refrigerate for 3 hours.

  
  Posted in Desserts | Tagged coconut oil, pie, strawberry, vegan

• Easy, Healthy Stuffed Peppers

  Posted at 2:11 pm by myfoodiecall

  Apr 24th

  3 cups cooked brown rice
  1 (15oz) can black beans, drained and rinsed
  1 (16oz) jar salsa
  4 bell peppers, sliced in half (remove stems and seeds)
  1/4 cup chopped cilantro (optional, but I am a bit obsessed with cilantro these days, so do it!)
  Sliced avocado (for the side, optional but healthy, healthy, healthy)
  Vegan cheese to top it (optional)
  Preheat oven to 350
  In large bowl, mix rice, beans, and salsa. Stuff mixture into pepper halves and place in a baking dish. Top with optional vegan cheese. Cover with aluminum foil and cook until tender. 30-40 minutes.
  I plan to put these all on a bed of spinach. The leftover mixture I will use it tomorrow to stuff in whole wheat tortilla. Yummo!

  Posted in Meatless mealtime | Tagged brown rice, pepper

• Strawberry and cake kabobs.

  Posted at 10:11 pm by myfoodiecall

  Jun 17th

  Ok, here’s the deal. It is my turn to bring the “team snack” to baseball. First off, who the heck ever thought of starting team snack after sports?? I know that when I was little we never had parents bringing baggies of goldfish for the whole team. Can’t we just high five and call it a day?

  Apparently not.

  What’s a healthy mom to do??

  My son’s criteria for the team snack:

  • junky (Cheetos)
  • something not embarrassing (not carrots and hummus)

  My criteria:

  • non-junky (nothing with the words “hydrogenated”)
  • Try to not embarrass. (I realize your teammates will unfriend you if I bring kale chips)

  The compromise:

  

  Kabobs. Because kids love anything on a stick.

  Strawberry and cake kabobs

  Aka: A Non-embarrassing snack for a team of hungry baseball players

  Ingredients:

  • kabob sticks
  • strawberries
  • angel food cake
  • dark chocolate chips (optional, but good for bonus points)
  • 1 can pumpkin (yup, pumpkin)
  • 1 box brownie mix

  

  Where is the can of pumpkin, you ask? In that big brownie pan at the top.

  

  Remove all stems from strawberries.

  

  Cut angel food cake into 1-2 inch chunks.

  

  Pumpkin brownies: All you do is mix one store-bought box of brownie mix with a can of pumpkin and that’s it. NO oil, NO egg. Just brownie mix and pumpkin. Then you bake at the temperature lised on your box, minus 5 minutes. Once your batch has cooled, cut into 1 inch cubes. will be a bit more dense than traditional brownies, but in a fudgy kind of way.

  Thread your kabobs in whichever pattern you’d like. I kind of bounced around a bit, trying to keep mine colorful.

  

  Hope this makes the cut….

  Optional chocolate topping: Easy: Just melt your chips in your microwave in 20 seconds intervals, stirring in between until melty, drippy, oozing. 

  

  Drizzle on top with a spoon…

  

  Then I put these babies in the fridge to keep the kabobs cool and harden the chocolate.

  The verdict: These were a hit. Not hard to make, and if I had to do this again (which I will), I would probably nix the angel food cake and just alternate the strawberries and pumpkin brownie. This fit the bill. Super easy, and embarrassment free. Can’t guarantee next time will be. 🙂

  Posted in Desserts, Snacks | Tagged brownies, dessert, fruit kabobs, pumpkin

• 4 ingredient Sweet Potato and Bean Burritos that you can make in your sleep

  Posted at 9:21 pm by myfoodiecall

  May 19th
  

  well…not really in your sleep, but they are super easy. Sweet potato, beans, and cheese. Told you it was easy.

  The My Foodie Call family is in the process of moving out-of-state so all meals have to be fast and to the point. There are many ways you could fancy up this basic recipe, but here is what went down at this house tonight.

  Whole Wheat, Sweet Potato and Bean Burritos

  The ingredients

  • Whole wheat tortillas
  • 1 can of Refried beans (fat-free, no lard in this household)
  • 2 large sweet potatoes (or 3-4 small ones)
  • Shredded cheese of choice

  Step 1: Cook your sweet potato in your oven at 400 degrees. Let cool, peel from skins, and mash in a bowl. (I cooked roughly 1.5 pounds worth)

  

  Step 2: Preheat oven to 375 degrees.

  Step 3: Layering…

  

  First refried beans…

  

  Then your whopping dose of Vitamin A and fiber for the day…(your sweet potato)

  

  Next add your shredded cheese of choice. I did a mixture.

  

  Fold and roll, baby!

  

  I made 5 of these bad boys, but you could play around with the portions a bit. Kind of fool-proof.

  Step 4: Pop it in the oven for 15 minutes.

  

  End result.

  

  Dinner is served.

  Many optional add-ins. Black olives, salsa, sautéed peppers? But with that cheese blend? Keeping it simple works too….

  Posted in Meatless mealtime | Tagged dinner, sweet potato, whole wheat tortillas

• 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

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  • Small changes
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  • What I pack my kid.

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