My Foodie Call | Dial in to your health. | Page 29

- Healthy Chocolate Chip Waffles for teen girls
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 13th
  Food is always an interesting discussion when the My-Foodie-Call kids have friends over.
  
  There is always lots of negotiating when it comes to food. They are always worried about my serving “embarrassing food”. Sad that REAL food equates to embarrassing. I try to compromise, but refuse to conform.
  
  So we had 5-thirteen year old girls at our house Friday night.
  
  What to serve. Hmmm.
  
  While I did negotiate and order pizza and soda, you better believe it came paired with cut up veggies and hummus.
  
  (Not that they even touched it :)….)
  
  Breakfast was a different story…
  
  Love waffle makers.
  
  The My-Foodie-Call daughter wanted waffles for breakfast.
  
  She got waffles for breakfast.
  
  This recipe satisfied 5 hungry teenagers.
  
  Healthy Chocolate Chips Waffles
  - 1/3 cup butter, melted
  - 1/3 cup coconut oil
  - 2 cups almond milk
  - 2 eggs, beaten
  - 4 tablespoons orange juice
  - 2 teaspoons vanilla extract
  - 3 cups whole wheat pastry flour
  - 4 teaspoon baking powder
  - 1 teaspoon salt
  - 4 tablespoons sugar
  - Dark Chocolate chips
  Instructions
  1. Melt butter and coconut oil in the microwave.
  2. In a medium bowl, add butter/coconut oil mixture to milk, eggs, orange juice and vanilla.
  3. In a large bowl, mix dry ingredients.
  4. Combine wet and dry ingredients.
  5. Stir until combined. It will be a tad lumpy. Try not to over stir.
  6. Spoon batter onto heated, sprayed waffle iron.
  7. Sprinkle batter with chocolate chips.
  8. Bake until golden brown.
  I made a bunch and kept them warm in the oven until the girls were ready.
  
  They were a hit. Think it was the chocolate.
  
  Chocolate chips make everything better.
  
  These are great plain or with maple syrup.
  Posted in Breakfast | Tagged chocolate, waffles
- Southern Greens with Vegan Sausage
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 12th
  I am from the North East.
  
  But have also lived in Southern California.
  
  People definitely eat different.
  
  Climate, soils, weather. Availability. Economic factors. Traditions….
  
  So many things dictate why certain regions eat the way they eat.
  
  A very Southern tradition is to use meat products such as ham hocks to flavor their collards.
  
  Had to veganize that tradition for this household.
  
  This recipe is lightly modified from Cooking from Trader Joe’s.
  
  Southern Greens with Vegan Sausage
  - 1 16-oz bag Southern Greens Blend (I bought this at Trader Joe’s but your could easily substitute collards or kale and chop your own)
  - 2 Tbsp coconut oil
  - 1 onion, diced coarsely
  - 2 cloves minced garlic
  - 10 oz vegetarian sausage cut into thin coin slices
  - 2 cups vegetable broth
  - salt and pepper to taste
  Instructions
  1. Heat oil over medium heat in large skillet. (make sure it is large enough to fit all of your greens!)
  2. Cook onion in skillet until soft, about 4-5 minutes.
  3. Add sausage and cook for 1-2 minutes
  4. Add garlic, greens, and broth, stirring to combine all ingredients.
  5. Turn down heat to medium-low, cover, and simmer for about fifteen minutes, until greens are nice and soft. Season with salt and pepper to taste.
  Doesn’t look vegan does it?
  Posted in Salads, Soups, and Sides | Tagged collards, vegan
- Curried Bulgur with Pumpkin
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 11th
  Whole grains….
  
  It takes a while to build a well-stocked, whole grain pantry. When starting to pay attention to whole grains, people tend to stick with safe bets such as brown rice and rolled oats….
  
  Eventually the person may venture out and buy quinoa. Baby steps.
  
  While quinoa is fab and full of nutrients, variety is key to a healthy diet. Two weeks of quinoa recipes will have the family screaming for mercy.
  
  At least mine would….
  
  At some point people need to get out of their quinoa bubble and try some other grains.
  
  Millet, Amaranth, Bulgur….
  
  Today we focus on Bulgur.
  
  Curried Bulgur with Pumpkin
  
  Ingredients:
  - 2 teaspoons coconut oil
  - 1 cup onion, finely chopped
  - 1 can pumpkin
  - 1 teaspoon cinnamon
  - 1 tablespoon maple syrup
  - 1 teaspoon all-purpose seasoning
  - 2 teaspoons curry powder
  - 3/4 cup bulgur, uncooked
  - 2 cups vegetable broth
  - 1/4 teaspoon salt
  - 1/4 teaspoon pepper
  Directions:
  1. Warm coconut oil in a medium-sized saucepan over medium heat. Add onion, pumpkin, and spices. Cook, until onion is tender. Maybe 4-5 minutes? (Stir constantly so that nothing sticks to the pan.)
  2. Add bulgur and stir to mix. Cook and stir for another 2 minutes.
  3. Add vegetable broth, salt, and pepper. When mixture starts to bubble, reduce heat to low and cover your saucepan.
  4. Cook for an additional 10 minutes (or until liquid has been absorbed.)
  5. Fluff before serving.
  Vegan comfort food.
  
  Just a hint of sweetness…
  Posted in Meatless mealtime | Tagged pumpkin, whole grain
- 5 surprising sources of sodium
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 10th
  
  Na.
  
  Sodium. Our diets are loaded. I am convinced.
  
  Obviously if you walk around munching broccoli stalks all day you need not worry, but who does that?
  
  We all need packaged food to an extent.
  
  Here is the deal. Shoot for the calories on your label to be about the same as the sodium percentage. 1:1.
  
  So 100 calories in one serving? Shoot for about 100 mg, 120 mg, maybe even 150…..
  
  Here are 5 surprising sources of Sodium.
  
  1) Cheese
  
  Cheese is your thing right?
  
  Not 1:1. Cheese definitely has more sodium than people think. This mozzarella’s sodium level is conservative compared to some others.
  
  2) Marinara Sauce
  
  Ok, thought I was good going organic. Not so much.
  
  Might as well have just punched me in the stomach. Yikes. I can’t even type those numbers. Ouch.
  
  3) Almond Milk
  
  Silk Almond Milk- 60 Calorie
  
  Hmm….never thought of putting salt in my cereal. 60 calories: 180 mg.
  
  4) Silver Dollar Pancakes
  
  Trader Joe’s brand. The 10-year-old My Foodie Call member loves these.
  
  430 mg? C’mon already! Back to oatmeal it is…..
  
  5) Lite Soy Sauce
  
  Don’t let that label fool you.
  
  Condiments can be the worst offenders. “Lite?” 550 mg? In this case, Lite means Low-ER sodium. Don’t let that green cap fool you. Yes it is better than the red cap soy sauce, but not by much.
  
  Does this family eat salt and sodium?
  
  Um…yes. Kind of have to.
  
  Are we aware?
  
  Yes. And we are a work in progress.
  
  Lesson to be learned:
  
  Flip that package, check your label, and make yourself more aware of what you are consuming.
  
  ***Task for the day.***
  
  Take a peak in your kitchen. Anything surprisingly high in sodium??
  
  Posted in Random stuff, Small changes
- 5 Ingredient Lentil-Stuffed Delicata Squash
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 9th
  Do you know what these crazy things are?
  
  Delicata squash. Fancy name, fancy taste.
  
  5 ingredients. Seriously.
  
  5 Ingredients, 5 Steps
  
  Ingredient 1
  
  Delicata squash.
  
  Ingredient 2
  
  Package of lentils. (If I were more ambitious I would cook my own lentils. But…I’m not. Maybe when my kids are off in college. Sigh…..)
  
  Ingredient 3
  
  Marinara.
  
  Ingredient 4
  
  Bread crumbs.
  
  Ingredient 5
  
  Vegan “parmesan”.
  
  Step 1
  
  Slice in half.
  
  Step 2
  
  Scoop seeds out.
  
  Step 3
  
  Roast.
  
  Step 4
  
  Mix your lentils, sauce, and vegan parm.
  
  Step 5
  
  Sprinkle with bread crumbs and bake!
  
  5 Ingredient Lentil-Stuffed Delicata Squash
  
  Ingredients:
  - 3 delicata squash
  - 1 package lentils 17. 6 oz (or 2 1/2 cups cooked lentils)
  - 2 cups of your favorite marinara sauce
  - 1/2 cup Vegan Parmesan (alternately, you could just use nutritional yeast or regular parmesan if you are not dairy-free)
  - Bread crumbs
  1. Preheat the oven to 350 degrees
  2. Unless you have really good knives, you’ll want to microwave your squash for a couple of minutes before cutting into them. I do not :(. I pierce the squash 7 or 8 times and then pop them in the microwave for 2 or 3 minutes to soften a tiny bit.
  3. Slice in half. Scoop out the seeds. Place on baking sheet and cook for 50-60 minutes or until soft.
  4. While the squash is cooking, mix lentils, sauce, and almond parmesan.
  5. When squash is done, scoop mixture into hollowed out squash. Sprinkle with bread crumbs.
  6. Bake for 10 more minutes.
  Good stuff.
  
  So easy and effortless.
  Posted in Meatless mealtime | Tagged nutritional yeast
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