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Author Archives: myfoodiecall
- Healthy 6 ingredient No-Bake Chocolate Mousse
  
  Posted at 9:16 pm by myfoodiecall
  
  May 10th
  Dessert for a chocoholic.
  
  Chocolate Mousse.
  
  …with a whole can of “who cares what season it is” pumpkin.
  
  Pumpkin has always been my favorite go-to vegetable when I need to get one into the My Foodie Call family. Although I am all about secret sneaky ingredients, I have never felt the need with pumpkin. Added to the right combo, and it is near undetectable. It adds creaminess to pretty much anything and has an absurd amount of Vitamin A and fiber. I will always sing praise for pumpkin.
  
  No Bake Chocolate Pumpkin Mousse
  
  Start with your crust.
  
  My go-to, whole wheat crust. If I were super ambitious I would make my own crust…but I’m not. 🙂
  - Ingredients
  - 1 can of pumpkin (not pumpkin pie filling)
  - 1 tsp pure vanilla extract
  - 2 tsp unsweetened cocoa powder
  - 1/4 tsp salt
  - 1 1/4 cup chocolate chips
  - 1-2 TBS honey
  Melt the chocolate in the microwave in 15-20 second intervals, stopping to stir in between.
  
  I use Ghirardelli 60% dark chips.
  
  Next pile all ingredients into a food processor. Process until it is like velvet…creamy and smooth. Pour into a pie crust. Chill in the fridge for a few hours.
  
  Ready for the fridge. The longer it chills the better, as it will firm up nicely.
  
  We do frozen cool whip. It kind of tastes like ice cream.
  
  Perfect combo.
  
  Mr. Foodie Call loved this pie. It is always good sign if a dessert can pass the man test.
  Posted in Desserts | Tagged chocolate, pumpkin mousse, pumpkin pie
- Vegan Mac n’ Cheese (that even a cheese addict will love)
  
  Posted at 8:17 pm by myfoodiecall
  
  May 1st
  Vegan Mac n Cheese. Perfect for anyone wanting to eliminate or even reduce their dairy intake.
  
  Love Mac n’ Cheese. Too bad I do not do the cheese thang anymore. From time to time I still make the Annie’s Organic Shells n’ Cheese for the My Foodie Call kids. Usually when I am in a rush, feeling super lazy, or they have friends over. For myself, I feel better staying dairy-free as much as possible. With that being said, I do have cravings and am always on the hunt for an awesome Vegan (dairy-free) Mac n’ Cheese. This recipe is adapted from a recipe that I found on allrecipes.com. Of course, I modified it until it met my health standards. Of course.
  
  Gather your ingredients and let’s get started!
  
  The goods.
  
  Healthy Vegan Mac n’ Cheese
  
  16 ounce package of whole wheat macaroni, rotini, ziti (or whatever floats your boat)
  
  2 tablespoons extra virgin olive oil (for sauteing your onion)
  
  1 medium onion, chopped
  
  2 cup cashews (soak these babies in water for 2 hours to help soften. This is the key ingredient that helps create a creamy, velvety, non-dairy base)
  
  2 lemons (for squeezing and juicing!)
  
  1 2/3 cups water
  
  salt to taste
  
  1/3 cup extra virgin olive oil (for your cheese sauce)
  
  1 (7-8 oz) jar roasted red peppers, drained (do not skip this. This really helps the flavor in this recipe)
  
  6 tablespoons nutritional yeast (did you order this yet?)
  
  2 teaspoons garlic powder
  
  1/4-1/2 cup whole wheat bread crumbs (optional, but recommended)
  
  Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray your 9×13 pan with non-stick spray.
  2. Cook pasta according to directions. Transfer to a medium baking dish.
  3. Heat olive oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned.
  4. In a high-speed blender (or food processor), mix cashews, juice from 2 lemons, water, and salt. (Note: if you are using a food processor, you will need to do it in two batches because it may be a bit too much water for a 9 cup processor. No leaky messes!)
  5. Gradually blend in sautéed onions, olive oil, roasted red peppers, nutritional yeast, and garlic powder. Blend until smooth.
  6. Thoroughly mix cheese sauce with the pasta.
  7. Sprinkle with whole wheat bread crumbs if so desired.
  8. Bake 30-40 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.
  It could be left just like this, but I like a crunchy topping.
  
  So excited.
  
  Dairy free, healthy, and so tasty….
  Posted in Meatless mealtime | Tagged cashew, nutritional yeast, nuts, vegan, vegetarian, whole wheat pasta
- Make friends with…Nutritional Yeast
  
  Posted at 10:46 pm by myfoodiecall
  
  Apr 25th
  Make this your new BFF. The possibilities are endless!
  
  Yes, yeast. The good kind. Super healthy.
  
  So I mentioned this a while back. Any vegan or health enthusiast knows that Nutritional Yeast is a “nutritional powerhouse” and needs to be a key item in your pantry. But if you are just starting out, you might not know what nutritional yeast is or what the heck to do with it.
  
  I started on nutritional yeast about 4 years ago when I became vegetarian. Mainly because it is an excellent source of B-12, which is often lacking in a vegetarian diet. Although I added it to my diet for health purposes, I really had no idea what I was in store for. This stuff rocks and does not need to be limited to vegetarians.
  
  NUTRITIONAL YEAST BENEFITS:
  - low calories
  - yay on fiber (has my 3+ grams)
  - awesome protein (has my 6 gram rule)
  Check it out. Your taste buds and body will never be the same.
  
  Things I use nutritional yeast for:
  - sprinkling on popcorn (just spritz with olive oil spray and give it a good shake)
  - mixing into spaghetti sauce (perfect place to squeeze 1/4 cup in)
  - as a salad topper (this is how I started my nutritional yeast obsession)
  - mixed in with Annie’s Mac N Cheese
  If I am going to give the My Foodie Call family Mac n Cheese from a box, you had better believe that it will be Annie’s, Organic, and have nutritional yeast stirred in.
  - mixed into salad dressing
  - mixed into salsa and then added to tacos, burritos, quesadillas. Hungry yet?
  Basically anywhere you want a cheesy flavor!
  
  Where do I get this? Most health food stores will have it, but I find it can be pricey. Like everything, I just order online. My nutritional yeast is on automatic delivery from Amazon and comes 4 packages in a box.
  
  Online shop for this stuff. Way easier.
  
  Besides, it is super fun getting a package in the mail. For real.
  Posted in Make friends with...
- Whole Wheat Blueberry Corn Meal Pancakes
  
  Posted at 8:03 pm by myfoodiecall
  
  Apr 18th
  
  Warm blueberry pancakes with chilled cantaloupe on the side? Yes, please.
  
  So this family is never on the same page for breakfast choice. EVER. I really try to vary our breakfasts the best that I can. Some days I’ll whip up some oatmeal, other mornings I’ll bust out the egg/toast combo. Super crazed mornings will be cereal (although when are they all not crazed??) But no, never do I get all three kids to ALL like the same meal and on the same day. Sigh.
  
  With that being said, I have never been the “short order cook” type mom. My philosophy in the morning: “if you do not like it, you know where the fruit bowl is…”.
  
  For this morning, I did pancakes. I usually do not have time for pancakes during the week, but fortunately it is school vacation week and I actually have a little bit more time. Only a little. But this is great because this means: less hurrying, less yelling, and less force feeding because we have 2 minutes to be out the door.
  
  This recipe calls for two whole grains. Fiber, baby!
  
  Whole Wheat Blueberry Corn Meal Pancakes
  
  1 cup milk of choice (I used almond milk)
  
  1/2 cup water
  
  1 cup whole wheat flour
  
  1/2 cup stone ground cornmeal
  
  1 teaspoon baking powder
  
  1/2 teaspoon baking soda
  
  1/4 teaspoon fine sea salt
  
  1 teaspoon cinnamon
  
  1-2 tablespoons honey
  
  1 cup frozen blueberries
  
  Directions:
  
  Pour milk and water into a bowl and mix. Whisk in flour, cornmeal, baking powder, baking soda, salt, cinnamon, and honey. Whisk thoroughly but be careful to not over mix. Fold in the blueberries.Let batter sit for 5 min to thicken. Pour pancakes onto preheated non stick pan or griddle. Make sure pancakes are cooked evenly before flipping. Serve immediately with pure maple syrup.
  
  Enough for 3 hungry kids.
  
  Important note on breakfast struggles: On the days when I want super rock star status, I will throw in the towel, announce defeat and make super easy and fab Trader Joe’s cinnamon rolls. The kids love me a ~~little~~ lot more, and I love the halo effect it casts over my head.
  
  Posted in Pancake Day | Tagged breakfast, corn meal, pancakes, whole wheat
- Healthier Ranch Dressing or Dip
  
  Posted at 6:48 pm by myfoodiecall
  
  Apr 12th
  For the ranch addicts
  
  So I am not going to pretend that this recipe will taste exactly like your store-bought bottle of ranch. But I’ll tell you what? It’s pretty dang good. Minus all of that artery clogging goop.
  
  Made with soybean oil and has insane calories in just 2 tablespoons (140 cal). Who the heck only uses 2 tablespoons? Certainly not me.
  
  On to the recipe:
  
  Start with a pint of plain greek yogurt
  
  Loads of calcium, no sugar.
  
  Recipe 1: 10 minute recipe
  - 1- 16oz container plain, greek yogurt
  - 2 tablespoons organic dill, finely chopped
  - 4 teaspoons organic parsley, finely chopped
  - 4 teaspoons lemon juice
  - 2 teaspoon sea salt
  - 2 teaspoon celery salt
  - season with pepper to taste
  Mix well in a separate bowl. Creamy baby!
  
  IF THE ABOVE IS A LITTLE TOO AMBITIOUS FOR YOUR HOUSEHOLD, THERE IS STILL HOPE. SEE BELOW:
  
  Recipe 2: 1 minute recipe
  - 1-16 oz container plain, greek yogurt
  - 1 packet Hidden Valley Ranch seasoning
  Mix well in a separate bowl. Easy.
  
  Right near the croutons at your grocery store. No excuses. Oh and skip the croutons. Those will sabotage your salad.
  
  Place this on your table with a pile of cut up veggies and I guarantee people will be munching.
  Posted in Salads, Soups, and Sides, Small changes | Tagged dip, healthy ranch
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