My Foodie Call | Dial in to your health. | Page 25

- Creamy Avocado Salad Dressing
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 2nd
  Avocado’s monounsaturated fat is the good stuff. Take advantage of it in this dressing.
  
  Love the avocado, right? Do not fear the avocado.
  
  Even if it’s not your favorite, give this recipe a try. The creaminess from the avocado makes this an awesome plant-based dressing to drizzle on those greens.
  
  Creamy Avocado Dressing
  
  Creamy Vegan Avocado Ranch Dip
  - 5 tablespoons regular almond mixed with the juice of 1 lemon wedge
  - 1/2 teaspoon apple cider vinegar
  - 1/2 cup vegan mayo
  - 1/2 ripe avocado
  - 1 clove garlic, minced
  - 1 teaspoon Everyday Seasoning
  - 2 tablespoons fresh parsley, chopped
  - dash of dried dill
  - salt, to taste
  Directions
  1. Add all ingredients to the bowl of your food processor.
  2. Process until smooth and creamy.
  Guilt-free.
  Posted in Salads, Soups, and Sides | Tagged avocado, salad
- Healthy, Low-Sodium Marinara Sauce
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 1st
  Remember this post on surprising sources of sodium? I called store-bought marinara sauce out on its’ sodium content, so for today I thought I’d make my own.
  
  Don’t get me wrong, I have made my own sauce before, but well…jars of on-sale sauce are just…EASY. And sometimes convenience rules…
  
  Except for today.
  
  This sauce was fast… and awesome. So try it.
  
  I could have licked this from the pot, but…. I didn’t.
  
  Here are how things went…
  
  I chopped some onion, minced some garlic….
  
  I added a little of this and that…
  
  sautéed it up….
  
  In went the tomato paste.
  
  In went the can of roma tomatoes.
  
  Added my nutritional yeast….
  
  A few pulses in the high-speed blender…
  
  Done. Good stuff right there.
  
  Here is the easy recipe that I am super excited about.
  
  Low-sodium Marinara Sauce
  
  Ingredients
  - 2 tbsp. coconut oil + 2 tbsp. veggie broth
  - 1 large onion, chopped
  - 3-4 garlic cloves, minced
  - 1 tbsp. dried basil
  - 1 tbsp. dried oregano
  - 1- 6oz can tomato paste
  - 1- 28 ounce can whole roma tomatoes, undrained
  - 2 tbsp. balsamic vinegar
  - 2 packets stevia (or 4 teaspoons sugar)
  - 1-2 tbsp. nutritional yeast (Optional, but I recommend it. Love this stuff!)
  - 1 teaspoon salt
  - pepper to taste
  Directions
  1. In a large stockpot, heat coconut oil and broth over medium heat.
  2. Add onions, garlic, basil, and oregano. Saute for 3-4 minutes.
  3. Add in the tomato paste and stir for another 2 minutes.
  4. Add in the roma tomatoes (and juice) and the balsamic vinegar. Simmer uncovered for another 11-14 minutes, stirring occasionally.
  5. Stir in stevia, nutritional yeast, salt, and pepper.
  6. Carefully pour the sauce into your blender. Pulse several times until your tomatoes are chopped and your sauce is the texture you would like. (I pulsed mine enough to completely break up the tomatoes, but I still made sure to keeping the sauce a thick consistency.)
  7. Serve on your favorite pasta.
  This sauce did not take much time at all and was well worth it.
  Posted in Meatless mealtime | Tagged pasta, sauce
- Small changes…buy BPA free-canned beans
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 31st
  
  You understand that canned foods have BPA, right?
  
  What is BPA?
  
  Bisphenol A.
  
  Or put simply, it’s a chemical found in hard plastics and cans and wreaks havoc on your endocrine system.
  
  No thanks.
  
  Chances are, you probably heard about BPA 8-10 years ago. The most publicized offenders at the time were items such as plastic sports water bottles (Nalgene), baby bottles, and sippy cups.
  
  Well, what you may or may not know is that it is extremely common in the lining of cans as well.
  
  No doubt I rely on canned products like every household. Especially being that much of my meal planning involves the use of canned beans. In a perfect world, I would buy dry beans and cook them up myself, but that is not happening anytime soon.
  
  What you and I can do is be pickier about our canned beans because there are some companies that offer BPA-free products
  
  For today’s “Small changes…” I just want to tell you about two companies that have BPA-free canned beans.
  
  1) Eden Organic Beans
  
  Worth it to pay the tiny bit extra for Eden brand canned beans.
  
  Check out their commitment here: Eden foods
  
  2) Trader Joe’s Beans
  
  Trader Joe’s canned beans are all BPA-free.
  
  Most, but not all Trader Joe’s canned products are BPA-free.
  
  Remember, good health does not happen over night. Start with small grocery changes such as purchasing BPA-free products . This will eventually add up to good, long-term health for you and your family.
  
  Posted in Small changes | Tagged beans
- Meatless Nachos
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 30th
  My older son loves nachos.
  
  He likes the “junky” kind. (His name for it). You know the kind.
  
  The nachos with the fake “cheese-like” sauce?
  
  Not to name names, but it rhymes with Melveeta.
  
  He ate these “junky nachos” at a Halloween bash a few nights back and has been asking for them ever since.
  
  I do actually make nachos…healthier ones of course.
  
  It had been a while, so I figured it was time.
  
  Nothing magical about my recipe. This here is just a healthier version.
  
  What I used.
  
  My stuff:
  
  Ingredients
  - 2 Bags Food Should Taste Good Chips (Love this brand. All flavors rock. this time we did lime)
  - 1 can Vegetarian Refried Beans
  - 1 can of pre-sliced black olives
  - 1 onion (fine chop it)
  - Daiya cheddar style shreds (although I didn’t have enough vegan cheese so I had to use some regular cheese as well)
  - Trader Joe’s salsa verde (don’t let the green chiles scare you away, this salsa is MILD, MILD, MILD)
  Directions
  1. Pre-heat the oven to 350 degrees.
  2. Layer your chips on a pre-sprayed baking sheet.
  3. Using a knife, scoop and slather your chips with the refried beans. (I end up picking up lots of chips and spreading the beans on them and placing them back in the pile)
  4. Layer onions, black, olives, cheese…
  5. Layer more chips, beans, onions….you get the idea.
  6. Cook for 10 minutes. Scoop salsa onto top of your nachos. (I wait the 10 minutes on the salsa so that it does not make your nachos too soggy)
  7. Cook for another 5 minutes (or until your cheese is melted).
  Serve up with a side of sliced avocado and call it a home-cooked “junk” meal.
  
  Older son left the table stuffed. A good thing.
  Posted in Meatless mealtime | Tagged beans
- Waffle Banana Sandwiches
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 29th
  Kind of like a “waffle banana split” minus the ice cream. hmm…maybe for another post.
  
  Getting started:
  
  Thaw frozen berries and save those juices.
  
  Gather up some chocolate chips.
  
  Thin-slice your bananas.
  
  A whole plate of awesomeness.
  
  On to the waffles.
  
  Make them as instructed by your waffle maker.
  
  Or you can use store-bought waffles. Just make sure you buy something whole grain!
  
  Ingredients
  - 2 waffles
  - Bananas (sliced long)
  - Frozen strawberries (thawed so that you can take advantage of their juices)
  - Chocolate chips
  - Maple syrup (optional)
  1) Stack bananas, chocolate chips and strawberries on one side.
  
  At this point you can either drizzle the fruits with the liquid left behind from the strawberries or add optional maple syrup.
  
  Or add more chocolate chips for good measure…
  
  2) Devour. Kids like these babies.
  Posted in Breakfast | Tagged breakfast, fruit, healthy
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