My Foodie Call | Dial in to your health. | Page 14

- Vegetarian Taco-Stuffed Squash Bowls
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 21st
  Love a good edible bowl. Sourdough bread bowls filled with soup, lettuce cups, or even my lentil stuffed delicata squash recipe…
  
  Today’s edible bowl is the oh so cute acorn squash. This recipe is similar in concept to the delicata recipe, but different flavors. Still easy and healthy.
  
  Taco stuffed into an edible bowl? Let’s do it.
  
  Check out how this one goes down.
  
  Start with your stuff. A few basic ingredients. Acorn squash, black beans, green chilis, black olives, and salsa.
  
  Slice up your squash.
  
  Scoop out your seeds. Roast it up.
  
  Mix your “stuffing”.
  
  Looks good, right?
  
  Fill your roasted acorn bowls.
  
  Top with cheese and pop it back into the oven for 10 more minutes.
  
  Add “healthy chips”and devour.
  
  Taco stuffed acorn squash bowls
  - 3 acorn squash
  - 1 can organic black beans, rinsed and drained
  - 3/4 cup-1 cup salsa
  - 1-4 oz can diced green chiles
  - 1-3. 8 oz can sliced black olives
  - “healthier” tortilla chips (Look for something low-sodium with the most amount of fiber. The brand Food Should Taste Good has many great chip options for this recipe)
  - shredded cheese of choice
  1. To roast acorn squash, set your oven to 350 and roast for about 35-45 minutes. I normally roast cut side up, but people do it several ways.
  2. While your squash is roasting, combine beans, salsa, green chiles, and black olives in a bowl and mix to incorporate.
  3. Add cheese to the top and bake for 10 minutes to melt the cheese.
  4. Add chips. Serve it up.
  Don’t forget to eat your bowl :).
  Posted in Meatless mealtime | Tagged beans, squash, vegetarian
- Whole Grain Raspberry Cream Cheese Muffins
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 19th
  Raspberry Cream Cheese Muffins
  
  While I will not claim for these muffins to be “healthy”, they are a not-so-bad treat and are pretty darn good. I combined a few recipes, tweaked a few ingredients, and came up with these babies. Creamy and sweet, but not over the top.
  
  Made with frozen berries so you can make these anytime of year. You do keep frozen berries in your freezer, right? Key to health. Promise.
  
  Raspberry Cream Cheese Muffins
  
  Ingredients
  - 2/3 cup (5 ounces) light cream cheese
  - 1/3 cup coconut oil, softened
  - 1 cup sugar
  - 1 1/2 teaspoons vanilla extract
  - 2 large eggs
  - 2 cups spelt flour (Spelt is an extremely versatile whole grain flour. Awesome for baking, but you can also substitute white whole wheat)
  - 1 teaspoon baking powder
  - 1/4 teaspoon baking soda
  - 1/2 teaspoon salt
  - 1/2 cup almond milk
  - 2 cups frozen raspberries
  Directions
  1. Preheat oven to 350°.
  2. Prepare 12 muffin tins with spray or liners.
  3. Combine cream cheese and coconut oil in a large bowl. Beat with a mixer at high-speed until well blended.
  4. Add sugar and beat until fluffy.
  5. Add vanilla and egg. Beat well.
  6. Combine flour, baking powder, baking soda, and salt in a separate bowl.
  7. With mixer on low-speed, slowly add the flour mixture to cream cheese mixture.
  8. Add almond milk and blend for a few more seconds.
  9. Gently fold in raspberries.
  10. Spoon batter evenly into muffin tin. Bake at 350° for 22-25 minutes or until a tooth pick inserted in center comes out clean.
  11. Remove from pan and cool on a wire rack.
  This was another one of those times that one of my kids had friends over and I was pleaded with to make a “non-embarrassing” snack.
  
  These worked.
  Posted in Breakfast, Snacks | Tagged spelt flour
- Feeling the tropics. A pineapple smoothie for whoever is craving the sun.
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 16th
  Banana, pineapple, and chia in my smoothie? Yes, fab.
  
  Banana, Pineapple and Chia Smoothie
  - 3 cups cut pineapple chunks
  - 1 1/2 cups almond milk
  - 1 1/2 frozen bananas
  - 1 tablespoon chia seeds (optional, but chia is so good for you, just buy it and use it already)
  - 1/2 tsp vanilla
  - 1 tablespoon honey
  - 1/2 cup ice cubes
  1. In a blender, combine all ingredients. Blend until smooth.
  
  Extra pineapple? Make a pretty garnish for the side.
  Posted in Snacks | Tagged banana, chia, fruit, smoothie
- What I pack my kid.
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 15th
  
  Another installment of What I pack my kid.
  
  Lunchtime. Woe is me.
  
  Spinach Tortellini. No sauce.
  
  Now in a perfect lunchbox these would be whole wheat. But if my kid is willing to bring something stuffed with spinach to school for lunch? I’ll take it.
  
  Sliced Red Pepper
  
  Amp up the vitamin C. Red peppers have more vitamin C than oranges. Not sure why oranges get all of the glory.
  
  Whole Grain Crackers and Raw Cashews
  
  Not much to say on this one other than that it is a heck of a lot better than Cheez-its.
  
  Apple Blueberry Fruit Leather
  
  A fruit serving, that’s not really a fruit, but not as bad as a fruit roll-up. A happy medium if you will….
  
  Dark Chocolate for dessert.
  
  Need I say more?
  
  Posted in What I pack my kid. | Tagged kids, lunch, school
- Spaghetti and Lentil “Meat”Balls
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 14th
  Try these healthy “meat”balls with a little surprise cheesy center.
  
  Spaghetti and Lentil “Meat”Balls.
  
  A closer look.
  
  Gather your goods. Do you have these items? If not, get shopping.
  
  And buy this too if you want the cheesy center.
  
  Spray your mini muffin tins….
  
  Scoop in your lentil mixture…
  
  Cheese cube for the center.
  
  Add more lentil mixture and bake it up….
  
  Add your spaghetti and done. Whole wheat spaghetti, of course.
  
  Spaghetti and Lentil “Meat”Balls
  
  Ingredients:
  - 1 17.6 oz package Pre-cooked lentils (Mine pictured here are from Trader Joe’s)
  - 1 chopped onion
  - 1/2 cup shredded carrots
  - 1 1/4 cups rolled oats
  - 3 eggs beaten
  - 1 tablespoon extra virgin olive oil
  - 1/2 teaspoon of ground ginger
  - salt and pepper to taste
  - 1/2 teaspoon of cumin
  - 1 tablespoon fresh, chopped parsley
  - 1 block of cheese of choice
  Directions:
  1. Add all the ingredients into your food processor bowl, pulse a few times and then and process 20- 30 seconds.
  2. Scoop into pre-sprayed muffin tins, but only filling half way.
  3. Add a small rectangle cube of block cheese. Top with more lentil mixture.
  4. Cook in the oven at 350 degrees for 40-45 minutes.
  5. Make spaghetti according the directions. Make sure it is 100% whole wheat, not multigrain…first ingredient should read WHOLE WHEAT. Add sauce.
  Devour.
  Posted in Meatless mealtime | Tagged lentils, whole wheat pasta
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