My Foodie Call

Dial in to your health.
  • About
  • Recipes
  • Tag: beans

    • Make friends with…Bean Pasta.

      Posted at 8:00 pm by myfoodiecall
      Nov 2nd

      Bean pasta.

      Sounds like an oxymoron of some sort.

      But it’s a thing.

      yes. these are beans camouflaged as pasta.

      yes. These are beans camouflaged as pasta. For real, just beans.

      And because these products are just beans, they are naturally gluten-free.

      If your into that sort of thing, which I am.

      For those of you that don’t know, I got a Celiac diagnosis back in March after a biopsy from my Endoscopy showed damaged intestinal villi. I have a long history of GI problems (10+ years) so this was both a shock and a relief to finally have some answers.

      Yes, I did mourn the loss of certain wheat and other gluten containing foods.  Corona on a hot day, cake batter ice cream, and Trader Joe’s Kringle. RIP old friends.

      On a positive note, this is a great time to be living with a Celiac diagnosis. The gluten-free trend doesn’t seem to be going anywhere anytime soon, so there are many other fantastic options out there to fill the void.

      These are fave. So so good. Who needs gluten.

      I can’t live without carb-y alternatives. These are a fave of mine. So, so good. Pfft. Who needs gluten.

      But gluten-free pasta? That’s a different story. I had already tried several gluten-free pastas (made from rice) before my diagnosis, but what I found with most of those pastas is that they were just not good. I found the pasta to either be slimy, clumpy and just not worth the time or effort. That said, when I found out that I had Celiac Disease and could no longer have anything with wheat or gluten, I had to venture a bit further to get my fix.

      Best discovery ever?

      Bean pastas.

      High protein and just beans and water.

      High protein. Just beans and water.

      First off, I can’t believe the nutrition profile of these babies. Just beans. What?

      Seriously.

      Seriously.

      And check this out.

      25 grams of Protein in one serving? and who ever eats one serving...so come again. 50 grams of PLANT-BASED protein in 2 servings? Sign me up.

      25 g of protein in one serving?

      And let’s not kid ourselves. I’m not eating one serving.

      So come again. 50 grams of PLANT-BASED protein in 2 servings?

      You ask, but how does it taste?

      Happy to report that it tastes fantastic and has amazing texture. Chewy, but not rubbery.

      I have been eating bean pastas for about 6 months now and am super psyched to have these in my kitchen arsenal.

      Worth noting, the My Foodie Call kids approve of this pasta as well. Once they got past the funky color…

      yes. looks weird...

      yes. looks weird…but they got over it and you can too.

      Here is where I purchase my bean pastas.

       

      http://www.amazon.com/Explore-Asian-Organic-Spaghetti-7-05-Ounce/dp/B004NSG8F6

       

      Of course today’s post wouldn’t be complete without a recent recipe I whipped up to get you going on your bean pasta journey (if there was such a thing.)

      …and its a one pot recipe. So no mound of dishes to do. Sweet.

       

      Here is what I started with.

      Here is what you start with.

      cook up that pasta.

      Cook up that pasta with your bouillon cube.

      Add the jar of pesto.

      Add the jar of pesto.

      Add your diced tomatoes and (gasp) more beans....

      Add your diced tomatoes and (gasp) more beans….

      Thats pretty much it.

      That’s pretty much it.

       

      Ingredients

      1 package Black Bean Pasta (7.05 oz)
      4 cups water
      1-2 Vegetable Flavor Bouillon Cubes (to taste)
      1 jar Pesto (7 or 8 oz)
      1 can No Salt Diced Tomatoes (14.5 oz)  (Why no salt? Check out the sodium in those bouillon cubes. Plenty of salt. you don’t need it in the diced tomatoes.)
      1 can Cannellini (white kidney beans) rinsed and drained
      1/2- 3/4 cup fresh Parmesan Cheese (to taste)

      Directions
      Add pasta, water and bouillon to a large saucepan.
      Bring to a boil. Cook according to package directions, stirring frequently. When pasta is tender, do not drain, but reduce heat to low.
      Stir in jar of pesto.
      Continue to cook, stirring frequently, until sauce has reduced slightly.
      Stir in diced tomatoes and can of beans.
      Cook for another 1-2 minutes, stirring occasionally, until heated through.
      Sprinkle with cheese before serving. Season to taste.

      Hearty, filling and seriously delicious.

      Hearty, filling and seriously delicious.

      Posted in Make friends with..., Meatless mealtime | Tagged beans, gluten free, pasta, vegetarian
    • Chocolate Chip Cookie Ice Cream Pie (that is healthy. for real.)

      Posted at 8:00 pm by myfoodiecall
      Jun 15th

      Is it a Giant Cookie? Is it a Chipwich? Is it an Ice Cream Pie?

      It's all of the above.

      It’s all of the above.

      Here’s how the story goes…A certain little man just turned 7.

      A certain little man just turned 7.

      This picture? A fast birthday cake treat. I used a little more effort on the pie.

       The above picture was a treat made on the fly. Different celebration than the ice cream pie.

      Birthday’s seem to get celebrated 12 times over at this age. In my attempt to try minimize the sugar and junk, I made a fun ice cream cookie cake modified from this recipe.

      It's all of the above.

      Birthdays are never ending at this age. It really is a “Birthday month”.

      This ice cream pie was fun to make and I was thrilled with the results. 

      And it is not too bad on the sugar. My chocolate-loving father even had 2nd helpings...

      And it is not too bad on sugar.

      My chocolate-loving father even had 2nd helpings. Little did he know what was in that ginormous cookie. 

      A can of beans.

      Don’t freak, read on..

      First whir up your cookie dough ingredients in your food processor…

      Press cookie dough batter into cheesecake (springform) pan.

      …then press 1/2 of the cookie dough batter onto cheesecake (springform) pan. This is lined with parchment paper…see it sticking out on the side there?

      Then pop it in the oven.

      Press 1/2 of cookie dough batter into parchment lined cheesecake pan.

      Here it is baked. That’s one BIG cookie.

      Complete cookie number 1.

      Complete cookie number 1.

      Plate it. And pop it in the freezer. You'll do this twice, so yes, you'll have two BIG cookies.

      Plate it. And pop it in the freezer. You’ll do this twice.

      So yes, you'll have two BIG cookies.

      So yes, you’ll have two BIG cookies.

      Softened ice cream.

      Soften your ice cream.

      Pile it on cookie number one.

      Pile it on cookie number one.

      Smoosh and spread it out by placing parchment over and smoosh away...

      Smoosh and spread it out by placing parchment over and smoosh away…

      See?

      See?

      Seal it up with it's twin...

      Seal it up with it’s twin cookie…

      Add some chocolate chips to the side.

      Add some chocolate chips to the side. Nom nom.

       

      Chocolate Chip Cookie Ice Cream Pie

      • 1 1/2 cups peanut butter
      • 1 can white beans, rinsed and drained
      • 1 1/2 cups old-fashioned rolled oats
      • 6 Tbsp natural applesauce
      • 3 Tbsp pure maple syrup
      • 3 tsp pure vanilla extract
      • 1 1/2 tsp baking soda
      •  3/4 tsp salt
      • 3/4- 1 cup Ghirardelli Dark Chocolate Chips
      • 1/2 gallon light vanilla ice cream

      Directions

      1. Preheat oven to 350 degrees.
      2. Line springform pan with parchment paper and secure.
      3.  In food processor blend everything (except the chocolate chips) together until a dough is formed, stopping to scrape the sides down if necessary.
      4. Add chocolate chips and pulse a few times just to lightly incorporate.
      5.  Press 1/2 of the dough into pan, spreading and flattening with your fingertips.
      6.  Bake for 15-20 minutes until lightly brown along the edges and allow to cool on the baking sheet. Release the collar of the springform pan and transfer the entire giant cookie (with parchment) to the freezer until ready to assemble.
      7. Repeat steps 4 and 5 with remaining batter.
      8. Allow ice cream to sit out for a little bit to soften slightly.
      9. Remove large cookies from the freezer and press ice cream on top using parchment.
      10. Add top cookie and press down gently. I added a few chocolate chips along the sides for fun.
      11. Re-freeze until ready to eat.

      ***Before I put this back in the freezer, I cut this into slices thinking it would be easier when it came time to serve it. I sliced it, covered it and popped it in the freezer over night. The next day I took it out 15 minutes before serving and it was perfect and was very easy to separate and not too melty…:)

      Love him.

      Love him.

      Posted in Desserts, Snacks | Tagged beans, dark chocolate, oats
    • Easiest Meatless Taco Salad recipe for kids

      Posted at 8:00 pm by myfoodiecall
      Jun 9th

      Happy Meatless Monday!

      Want to get your kids to eat salad? Make it a taco salad. No kid can refuse that, right?

      Here is an easy one you could make in your sleep. Or blindfolded. Or with one hand tied behind your back.

      Easiest Taco Salad for kids.

      Easiest Taco Salad on the planet. 

      Taco Salad

      • 2 cups of your favorite mild salsa
      • 2 cups corn
      • 1 can black beans, rinsed and drained
      • 1/4 cup chopped green onions (optional. For picky kids you can leave this out, but with only 1/4 cup in this whole salad?? Might be a great time to “un-do” the pickiness and leave them in)
      • 3/4 cup chopped black olives (again, optional. My kids actually love black olives and yes, I am surprised by this because I couldn’t stand them when I was younger.)
      • Chopped romaine lettuce (healthier than iceberg!)
      • Healthy tortilla chip of choice (whole grain, low-sodium, 3+ grams of fiber per serving…)
      Mix first 5 ingredients in a large bowl.

      Mix first 5 ingredients in a large bowl.

      Pile it on romaine lettuce and add your chips to the sides or crush it on top.

      Pile it on romaine lettuce and add your chips to the sides or crush it on top.

      No need for any dressing. Once this salad is mixed up the salsa adds plenty of "wet" to the lettuce.  Good stuff!

      No need for any dressing. Once this salad is mixed up the salsa adds plenty of “wet” to the lettuce. Good stuff!

      Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged beans, salad
    • Baked Tortilla Cups with Beans and Salsa

      Posted at 8:00 pm by myfoodiecall
      May 22nd

       

      IMG_4621

      Have you seen these baked tortilla cup things floating around Pinterest?

      Me too. However, when I have seen the baked tortilla bowl-like things on the internet, the recipe calls for them to be baked on the backside of a muffin tin. The muffin tin creates the mold and the corn tortilla bakes into this cool lipped, edible bowl thing. As fun as they are, I alway felt like it was such a waste of space because you can only fit a few tortillas on the back of the muffin tin. That said, I have been wanting to try this for quite some time, but in my own attempt I wanted to save some space and use the actual muffin compartments..Here goes nothing!

      First off, I started with super basic goods. Nothing fancy here.

      First off, I started with super basic goods. Nothing fancy here.

      After heating the tortilla, I molded them into muffin tins and added some beans in each cup.

      After heating the tortilla, I molded them into the muffin tins and added some beans in each cup.

      Then I added some of the tomato/green chile mixture.

      Then I added some of the tomato/green chile mixture.

      Then some cheese...

      Then some cheese…

      Then some salsa...

      Then some salsa, and more cheese. Not a science here, my friends…

      Baked it up and topped with avocado and hot sauce. Yummo!

      Baked it up and topped with avocado and hot sauce. Not bad for a baked tortilla newbie!

      Baked Corn Tortilla Cups with Beans and Salsa

      Ingredients

      ▪ cooking spray
      ▪ 12 6-inch corn tortillas
      ▪ 1 can refried beans
      1 can chopped tomatoes with lime and chiles
      ▪1 jar of your favorite salsa
      ▪ shredded cheese of choice
      ▪avocado (cut into cubes)
      ▪ hot sauce (optional)

      Directions
      1. Preheat the oven to 350 degrees.
      2. Spray the muffin tin with cooking spray.
      3. Wrap the tortillas into a paper towel and microwave for 40-50 seconds. (this is what makes the tortilla pliable, the heat!!)
      4. Mold the tortillas into the muffin tins, layering the sides if need be.
      5. Distribute the refried beans on the bottoms of each cup. (this will help maintain the cup shape of the tortilla once the beans are in there)
      6. Top with the tomato/chile mixture.
      8. Sprinkle cheese.
      6. Top with the salsa.
      9. Bake 15-20 minutes
      10. Add a couple avocado cubes
      11. Add hot sauce if desired, but duh, YES!

      Polished off. There were not enough of these. Should have doubled it!

      All 12, polished off. The biggest problem?? There was not enough of to feed a family of five. Should have doubled it!

       

      Posted in Meatless mealtime | Tagged avocado, beans, tomato
    • Spring Break Vegan Feast

      Posted at 8:00 pm by myfoodiecall
      Apr 22nd

      Yikes. It’s been a week since my last post. I don’t like to go that long between posts.

      Three days is usually the longest I like to go.

      We just wrapped up Spring Break. I was busy. Wish I could say busy doing what, but I guess I’ll just go with busy doing the mama thing. At least I can recall one fun thing we did.

      Check out this group...

      We had another Kids Taste and See.

      Do you remember what the Kids’ Taste and See is? I blogged about our February Kids Taste and See here.

      This event was no different from last. Different home, but still…

      Chaos ensued.

      Of course.

      What would a Kids Taste and See be without a little disorder?

      Landon took this. Quite the model, quite the photographer.

      Here is a picture Landon took of his buddy, Vaughn. Quite the photographer, Quite the model.

      For our meal preparation, we had three stations.

      Station 1: Our Spinach Mango Salad

      People got their hands dirty....

      Kids got chopping….

      And a certain little lady was stealing some of the roast corn....

      …And a certain little lady was stealing the roasted corn. She is cute enough that we will still invite her back next time.

      And another posed with the mango...

      And Miss Victoria posed with our mango…

      Station 2: Our Vegan Pesto Pasta

      Our "pesto" station.

      Here is the “pesto” station. That Vitamin B-12 sign was there to represent the benefits of that jar of Nutritional Yeast. I am pretty certain that the kids did not notice or care about this. At all.

       

      Crazy green color.

      In this picture, Devyn scoops our creamy vegan pesto into our whole wheat rotini. Nice to have some older kids to help. Kind of like another grown up!

      Station 3: Sesame Cherry Chewies

      (Dessert= All the kids care about.)

      We whirred up some peanut butter.

      We whirred up some peanut butter.

      Ditto this reaction. This is exactly how I feel when I am making peanut butter. Or any nut butter for that matter.

      I “second” this reaction. This is exactly how I feel when I am making peanut butter. Or any nut butter for that matter.

      Next, our peanut butter was combined with dried cherries, oats and our dessert was born.

      Corbin stirs and scoops our chewies with precision. Well, sort of. They were pretty sticky to work with.

      Here Corbin scoops our chewies with precision. Well sort of. They were pretty sticky to work with.

      We made extra peanut butter so each kid got to take some peanut butter to go.

      We had extra peanut butter so each kid got to take some for later.

      Although later seemed to be "right now."

      Although later turned into “right now.”

      As long as they were content, I guess. :)

      Hey, as long as they are content. 🙂

      Check out this group...

      Can’t believe we pulled off a group picture.

      Mango Summer Salad

      (Adapted from Cooking With Trader Joe’s-Skinny Dish)

      Ingredients:

      • 2- 5oz bags Organic Baby Spinach
      • 12 fresh basil leaves, chopped
      • 2 ripe mango, peeled and cut into chunks
      • 2 cucumbers, peeled and cut into small chunks
      • 2 medium tomatoes
      • 2 cups frozen roasted corn, thawed
      • 2-15 oz can garbanzo beans
      • 1/2 cup balsamic white vinegar
      • 4 Tbsp Slivered Almonds

      Directions:

      1. Fine chop spinach and basil
      2. Combine all ingredients in a large salad bowl. Toss and Serve.
      Spinach Mango Salad

      Spinach Mango Salad

       

       Whole Wheat Rotini with Vegan Pesto Sauce

      (From Oh She Glows)

      Ingredients:

      • 2 garlic cloves, minced
      • 2 15-oz can navy/cannellini beans (1.5 cups)
      • 1 tbsp water
      • 4 tbsp nutritional yeast
      • 4-6 tbsp fresh lemon juice
      • 1/2 tsp kosher salt
      • You can add olive oil to taste if you prefer!

      For Pesto:
      Add garlic clove to processor and process until finely chopped. Now add in the rest of the ingredients to taste and process until smooth, scraping down the bowl as necessary.

      For Pasta:
      2-16 oz packages of whole wheat rotini

      Cook pasta according to package directions

      Vegan Pesto Pasta

      Vegan Pesto Pasta

       

      Sesame Cherry Chewies

      (From Cooking With Trader Joe’s- Skinny Dish)

      Ingredients:

      • 2 1/2 cups old-fashioned rolled oats
      • 1 1/2 cups organic natural peanut butter
      • 1 cup sesame seeds
      • 1/2 tsp salt
      • 1 cup agave nectar
      • 1 cup dried cherries

      Directions:

      1. Preheat oven to 375 degrees
      2. Mix together all ingredients in a bowl. Drop 1/2 inch balls onto a cookie sheet. Lightly press cookies to flatten slightly.
      3. Bake 8-10 minutes, until lightly browned. Watch carefully as these cookies can burn quickly.
      4. Cool on a rack.
      Sesame Cherry Chewies

      Sesame Cherry Chewies

      To conclude, I thought I would include two more of Landon’s photos.

      Can you tell how tall he is by this photo?

      Can you tell how tall he is by this mango pic?

      We'll work on his angles for his next photo shoot.

      Another masterpiece. We’ll have to work on his angle for his next photo shoot.

      Photographer busted making paper towel airplanes.

      Here is the aforementioned photographer, busted making paper towel airplanes.

       

       

      Posted in Meatless mealtime, Salads, Soups, and Sides, Snacks | Tagged beans, nutritional yeast, oats, peanut butter, spinach, vegan, whole wheat pasta
    ← Older posts
    • You missed a call?

      • Make friends with…Bean Pasta.
      • Whole Wheat Flax ‘N Apple Muffins
      • Small changes…Eat what’s in season.
      • Whole Wheat Broccoli Mac N Cheese
      • What I pack my kid.
    • Categories

      • Breakfast
      • Desserts
      • Make friends with…
      • Meatless mealtime
      • Pancake Day
      • Random stuff
      • Salads, Soups, and Sides
      • Small changes
      • Snacks
      • What I pack my kid.
    • Enter your email address to follow this blog and receive notifications of new posts by email.

  • Enter your email address to follow this blog and receive notifications of new posts by email.

  • dial in to your health

  • The Stuff

    • Breakfast
    • Desserts
    • Make friends with…
    • Meatless mealtime
    • Pancake Day
    • Random stuff
    • Salads, Soups, and Sides
    • Small changes
    • Snacks
    • What I pack my kid.
  • What have I missed?

    • November 2015
    • October 2015
    • August 2015
    • March 2015
    • February 2015
    • July 2014
    • June 2014
    • May 2014
    • April 2014
    • March 2014
    • February 2014
    • January 2014
    • December 2013
    • November 2013
    • October 2013
    • September 2013
    • August 2013
    • July 2013
    • June 2013
    • May 2013
    • April 2013
    • June 2012
    • May 2012
    • April 2012
    • March 2012
    • February 2012
    • January 2012
    • October 2011

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • My Foodie Call
    • Join 61 other followers
    • Already have a WordPress.com account? Log in now.
    • My Foodie Call
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...