My Foodie Call | Dial in to your health. | Page 30

- Make friends with…Seaweed.
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 8th
  Seaweed.
  
  Have you seen these flaky sheets of awesomeness?
  
  These babies are surprisingly tasty.
  
  The first time I picked these up I was intrigued. Of course I had eaten sushi plenty of times, but roasted seaweed? As a snack?
  
  My first try was the Trader Joe’s brand.
  
  But what is it?? Fishy stuff?
  
  Fish-like product?
  
  Stuff from the beach?
  
  Put simply: it is algae.
  
  The gunk in a pond?
  
  No, that’s toxic.
  
  This is marine algae. Or a sea vegetable.
  
  Yes, a vegetable.
  
  I have since graduated to Wasabi Seaweed Snacks. Love that kick!
  
  Benefits of consuming seaweed?
  - Very low-calorie (30 calories per serving. A whole package is 2 servings. 60 calories? Heck, have the whole pack. Go wild and have two packs. Who cares with those calorie counts)
  - Excellent source of trace minerals like Iodine (Iodine is good for a shoddy thyroid like mine.)
  - Great vitamin C source (Who knew?)
  - Vegan (Remember, no fish here. A sea vegetable. Vegan.)
  I challenge your Wheat Thins to those stats.
  
  These show up in my kids lunch bags on a semi-regular basis. Wish the packaging was a tad smaller. Such problems….
  
  One caveat: Check your teeth post-consumption. Sometimes little chunks get in the old gum line. Wouldn’t want to scare away the UPS guy or any co-workers.
  Posted in Make friends with...
- Molasses Chocolate Chip Cookies
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 7th
  Molasses.
  
  Either you love it or hate it.
  
  I love it and I am always looking for ways to get more calcium into the body. Did you know that blackstrap molasses has calcium?
  
  Never mind the calcium. These cookies have a ton of other awesome ingredients.
  
  Just take a look at that list. Begging to be made!
  
  Molasses Chocolate Chip Cookies
  
  Ingredients:
  - 1/4 cup grapeseed oil (or canola)
  - 2 tbl of dark molasses
  - 1/2 cup honey
  - 2 eggs
  - 2 tsp pure vanilla extract
  - 1/2 cup almond meal
  - 1 cup whole wheat flour
  - 1 cup flaxseed meal
  - 1/4 tsp powdered ginger
  - 1 bag Ghirardelli 60% dark chocolate chips
  1. Preheat oven to 300 degrees.
  2. Whisk together the oil, molasses, honey, eggs, and vanilla.
  3. Add almond meal.
  4. Then stir in flaxseed meal, flour, ginger, and chocolate chips. Combine well.
  5. I made these babies big. Drop heaping spoonfuls onto your prepared baking sheet. (I use parchment, but you could grease it)
  6. Bake 18-20 minutes.
  7. Cool for 10 minutes before transferring to a wire rack.
  They were moist, but not crumbly.
  
  I loved these.
  
  Plenty chocolatey.
  
  The 10 year old My Foodie Call member did NOT like these.
  
  The other two My Foodie Call kids loved these. I even got a compliment..woohoo.
  
  Hmmmm, must be the pickiness factor.
  
  We all have one. Do you have one family member that seems to reject things more than the other?
  Posted in Desserts | Tagged chocolate, cookies, flaxseed, whole wheat flour
- Vegan “Parmesan” An easy Almond topping
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 6th
  I discovered this a few years ago and have made it several times since. Not only is it super tasty, but it is something that can be stored in the fridge for several weeks and used in several ways.
  
  The whole idea behind this recipe is that it is considered to be a good substitute for parmesan cheese. Although I do not think it tastes like parmesan cheese, it is still really good and does the job!
  
  Yes, that’s nutritional yeast. AGAIN. Told you I use it a lot.
  
  Vegan “Parmesan”
  - 1 cup almonds
  - 1/2 cup nutritional yeast
  - 1/8 teaspoon sea salt
  1. Put all ingredients in your food processor bowl.
  2. Process until the almonds are broken down into a powder.
  Try this:
  
  Often times I will buy a good whole grain baguette, toast it, spread a layer of coconut oil on it and then shake the “parmesan” on top. Coconut oil on warmed bread spreads nicely and the almond topping is a fantastic medley of flavors.
  
  No crusty bread today, regular toast will have to do.
  
  Still good though, regular toast and all.
  
  I store my leftovers in a mason jar in the fridge. You can sprinkle leftovers on pretty much any meal, but I love to use it on marinara-based dinners. Spaghetti, lasagna, and of course my crusty bread!
  Posted in Random stuff, Salads, Soups, and Sides
- What we ate last night.
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 5th
  
  Pizza. Hardly innovative. Heck I didn’t even make the dough.
  
  Nobody said the My Foodie Call life was glamorous.
  
  Just thought I would show you last night’s dinner.
  
  Pizza night in a snap.
  
  Sautéed onions, sliced black olives, lightly cooked broccoli, and a blend of vegan sausage and vegan chicken.
  
  Toppings were placed on Udi’s brand individual pizza crusts. Guilt free.
  
  Vegan cheese….
  
  Made 4 of these babies…
  
  Pizza night.
  
  In a snap.
  
  Posted in Meatless mealtime | Tagged pizza, vegan
- My top 10 kitchen staples
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 4th
  Here is a list of my 10 key items that have a permanent spot on my shopping list.
  
  These are in my house. ALWAYS.
  
  This list could probably be top 12, 13, maybe 14, but having a top “10” sounded way cooler.
  
  In no particular order:
  1. Veggie broth– I have this on hand at all times. To cook vegetables, for soups, dressings….You can use vegetable broth instead of water when making couscous. You name it. Get rid of the chicken broth already.
  2. Cashews– Soaked and softened, these blend up real easily and make a nice creamy base for dressings, desserts. You can make cheesy sauces in a snap. Cashews are seamless in recipes in a way that other nuts are not.
  3. Nutritional yeast– Loaded with B12, and other nutrients. Seriously, this gem is on auto-delivery from Amazon straight to the My Foodie Call household. I put this in everything. Toast, salad, popcorn, spaghetti sauce. It’s EVERYWHERE. Remember this post?
  4. Almond milk- How else will I make smoothies or awesome stuff for pancake day?
  5. Coconut oil- We all understand the coconut oil craze, yes? Stuff is just great. Cook with it, slather your skin with it. Whatever you are down with for the day. We all love coconut oil. But here is what I like: I like it because it has a high smoke point, meaning it can withstand high heat before it breaks down. Something EVOO can not do. All you people stir-frying with olive oil. I am talking to you. Not GOOD!
  6. Frozen Organic Berries- Mixed berries having permanent freezer status? Yes. Organic? Double yes. (Berries are part of the EWG Dirty Dozen, so yes, organic.) My morning oats? No berries? Life would just not be the same.
  7. Rolled Oats– Speaking of oats, seriously how can you not use oats all of the time? Oatmeal, baked goods, ground up into flour. This one goes without saying.
  8. Chia Seeds– Little seeds of awesomeness. Baked goods, chia gel (for all you runners), and smoothies. Calcium, fiber, and an awesome non-animal protein source. yes-ah.
  9. Canned Pumpkin– My favorite thing. Okay, I claim a lot of things as “favorites”. Can’t help it. It’s just that I use canned pumpkin a lot. High fiber, insane vitamin A, easily blends into baked goods, desserts, pasta dishes, and my favorite pancake recipe EVER.
  10. Carrots- I have nothing but love for my greens: kale, broccoli, spinach…. ♥ But here’s the thing. Carrots are just so easy to give to kids and require zero prep work. Especially when I am feeling less than stellar in the kitchen and need to give them a veggie ——–> stat. Yes carrots, you are user-friendly.
  What are your “must haves” for your kitchen???
  Posted in Random stuff
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