Coconut Vanilla Chia Pudding

You will forget you are eating vegan with this delicious coconut vanilla chia pudding! I have been having quite an obsession with chia seeds lately and this dessert right here is so smooth, creamy, and just sweet enough and it perfectly pairs with fresh fruit! 

Ingredients:

1 Cup Full Fat Coconut Milk (just the cream on top)

1/4 Cup Coconut Water (fresh from coconut is best) 

3 Teaspoons Honey

1Teaspoon Vanilla

2 Tablespoons Chia seeds 

Directions:

Place all ingredients into a bowl and whisk until smoothly combined. 

Place into fridge overnight or up to 6 hours (to let the chia seeds soften) 

Serve with fresh fruit and enjoy! 

Recipe Adapted by

https://www.joyfulhealthyeats.com

Vegan Eggplant Parmesan

I have been making a change in my life and that is most of my diet is vegan food which I love. I am a person that can go with out meat and do not need it as a filler. So here and there I have been making vegan dinners for my family and so far there have been complaints and everyone has been enjoying my meals especially this one! No cheese, fresh ingredients, you will forget you are eating egg plant!  

Ingredients:

1 Medium Eggplant

1/4 C All Purpose Flour

1 Cup Panko Bread Crumbs

1 Tablespoon Nutritional Yeast

1 Teaspoon Garlic Powder

1 Teaspoon Italian Seasoning

1 Teaspoon Salt&Pepper

1/2 Almond Milk

1 Teaspoon Cornstarch 

4 Tablespoons Olive Oil

Pasta

Marinara Sauce 

Instructions: 

Slice the eggplant into round less than 1/2 inch thick, sprinkle each side with seas salt, place in a colander for 15 minutes; This will help get rid of the bitter taste the eggplant may have. 

Rise Eggplant off and absorb with kitchen towels for 10 minutes until eggplant is dry.

Preheat oven to 400 and line a baking sheet with foil and nonstick spray. Durning this time start to prepare your noodles and sauce. 

Prepare your coating station: Place milk and cornstarch in one bowl; flour, salt and pepper in another bowl; and crumbs, yeast, garlic, and Italian seasoning in the last bowl. 

When eggplant is dry start breading, place your egg plant in flour, egg, then the crumb mixture. Place crumbed eggplant on foil and place into the oven. Take out 2-3 eggplant rounds at a time and fry until golden brown on each side; place back into the oven and grab 2-3 more. Egg plants should stay into the oven for at least 15-20 minutes.

Place pasta on a plate with sauce and eggplant rounds on top.

Recipe adapted from 

https://minimalistbaker.com

Zucchini and Squash Medley

Fall means fresh vegetables from the garden and even better in my fridge to my belly.  

Something so super simple is so delicious to eat as a side dish for any meal.  With all these flavors mixed together in one it is like eating candy ok not really but all three of my kids loved it. 

Ingredients: 

1 Cup Chopped Zucchini

1 Cup Chopped Yellow Squash

1 Teaspoon Minced Garlic

1 Teaspoon Salt

1 Teaspoon Pepper

1 Tablespoon Italian Seasoning

2 Tablespoon Olive Oil

Instructions:

Place olive oil in a pan, get hot. 

Place chopped squash and zucchini in bowl, add in garlic, salt, pepper and Italian seasoning.  Mix and add to pan. Cooke for 20 minutes on medium or until soft and done.

Serve right away.

Citrus Mint Glaze Fruit Salad

Summer is amazing mostly because of the fruit.  Living in Wisconsin for about 6 or 7 months we only have apples and oranges unless you buy canned fruit or you are paying $10 for strawberries so when summer comes along I live off fruit.  This is one of my secrets for fruit salad it just makes it that much more refreshing.  So make this the next time you make a fruit salad and just pour it in and wait for the smiling faces.  It is beautiful sweet with a touch of tart and the refreshing of the mint.  You will do no wrong.

Ingredients

3 Tablespoons Honey

1 Tablespoon Lemon Juice

4 Mint leaves chopped

Instructions

 Mix all ingredients together in a bowl or a jar and pour over the amount you would like on your salad.

Zucchini Corn Cakes

Need a light side dish or appetizer for the summer?  Don't look anywhere else this little healthy cake is amazing.  It is so flavorful you will not want to stop eating.  Everyone in the house ate these up I think we added a new side dish to our main house menu.

Ingredients

2 Zucchini's (shredded)

1 Cup of frozen corn

1/2 Cup Shredded Cheddar Cheese

1 Tablespoon Garlic Powder

1 Tablespoon Basil

1 Teaspoon Salt

1 Teaspoon Pepper

2 eggs

3/4 flour

Instructions

Mix all ingredients together

Spray your pan and place a spoonful of mixture into pan and spread out in a circle. 

Cook on each side for 4 mins or until it is slightly brown.

Serve right away

Cheese Stuffed Mushrooms

Soft, flavorful,cheesy mushrooms what more could you ask for in an appetizer and or side dish.  These were a hit for my and my hubster well because the girls do not like mushrooms but they were amazing so more for us!  You will not be sorry when making these.

Ingredients

1 Package of Baby Bella mushrooms (around 10-12)

1/4 Cup Onion and Chive Cream Cheese *soft*

4 Tablespoons Parmesan cheese

1/3 Cup Shredded Mozzarella Cheese

1 Garlic clove minced

1 Teaspoon Onion Powder

Instructions

Preheat oven to 350*

Take stems out of mushrooms and place onto pan with tin foil

Mix the five ingredients together and stuff into mushrooms.

Bake for 25 minutes or until tops are brown.

Let set for 10 minutes (they are super hot and the juices can burn, be careful)

Wonder Pot

What the heck is a wonder pot you ask?  Well the most amazing pasta dish ever!!  Not kidding, this is going on our weekly menu.  The whole family ate this in 5 minutes it is just that crazy good.  It is so fresh and you all make it in one pot!  You cannot beat that.

So yes this is going to be a side dish ever week until we all get sick of it but I don't think we ever will.

4 cups vegetable broth 

2 Tbsp olive oil 

12 oz. fettuccine 

8 oz. Fresh spinach leaves

 1 (28 oz.) can diced tomatoes 

 3 cloves garlic (minced)

 ½ Tbsp dried basil 

½ Tbsp dried oregano

 1 tsp red pepper flakes

2 oz. feta cheese 

Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, fresh spinach, garlic (minced), basil, oregano, and red pepper.

Make sure the ingredients are submerged under the liquid it is ok if some is sticking out.  Turn heat on high until boil.

Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.

After the pasta is cooked, crumble the feta cheese over top and serve.

Adapted by

http://www.budgetbytes.com

Fried Pickles

Who would have thought that fried pickles would make such an amazing appetizer! This recipe has such an amazing crunch and the taste of the pickle is still do die for!  Now you can use any kind of pickles you want, I like to use the sandwich pickles.

So here is a late week 2 of Appetizer month.  Enjoy the new way to eat a pickle.

1 cup flour

1/2 tsp salt

1/2 tsp sugar

1 tsp baking powder

1 cup water

Panko Crumbs

Pickles

oil

Put oil in pan, enough to cover pickles or use fryer

Combine the flour,salt,sugar,baking powder and water together in a medium bowl and mix until smooth.

Take out pickle and dry off with paper towel and dip into batter and then cover with Panko crumbs

Fry until brown and drain on paper towel.

Corn Nuggets

If you haven't heard of them I don't know what to do with you.  I had these for the first time while I was working at a cafe when I was 15 and I was in heaven!  I ate them all the time in every pregnancy as well.  If you like corn you will love these there is no doubt.  You just have to try them.  I pair them up with ranch dressing or eat them plain.

2 1/2 Cup Corn *semi frozen*

2 Eggs Separated

2 Tablespoon Flour

1 Teaspoon Sugar

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

3 Tablespoons Oil

combine slightly frozen corn, beaten egg yolks, flour,salt,sugar and pepper in a large bowl.

Beat egg whites until they have soft peaks and then stir egg whites into corn mixture.

Drop tablespoons into hot oil until brown and drain on paper towel.

Cold Cowboy Salad

This is one of my absolute favorites!  A Wonderful tangy flavor with all my favorites added in!  This is great on a hot summer day and goes perfect with anything you cook on that grill!

1 Avocado chopped

1 Cup cooked and cooled corn

1 Can black beans

1 box of mini tomatoes diced

1/4 Cup Italian dressing

salt and pepper

1 TSP garlic powder

Mix all of ingredients together and put into fridge for 1 hour or until cold and serve

And my best eater of the house was the only one to eat it!  She loves it like her mama

Egg whites in a mug

Another week of Food in a mug June and today it Egg Whites.  Now usually when school is in session the morning are the worst.  Wake up get the kids ready, get the baby, feed them, feed the dogs let them outside and start cleaning.  In the end I have no me time so I never get to eat anything healthy.  I have seen people make eggs in a mug but why not egg whites!

1/2 cup of egg whites

1 slice of tomatoes diced

2 sliced mushrooms diced

1/4 teaspoon diced garlic

pinch of shredded cheddar cheese

Put into mug,mix and put in microwave for 1 min and 30 secs after that until it is no longer runny.

Corn Chowder

The cold and cough is making its way around the household.  I swear this cold/flu season is the worst!  So I made something that would feel could on our sore throats.  It worked we are able to speak a little bit more and a good warm soup is what we needed.

I made some alterations to this recipe and you will see it in red

2 tablespoons butter
1 large onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
1 large carrot, chopped
1 red pepper, seeds removed and diced
3 tablespoons minced poblano pepper  <--- did="did" not="not" use="use">
2 Yukon Gold potatoes, washed and diced
2 cups vegetable broth
3 ears sweet corn, kernels removed-save the empty cobs to put back in the pot (or 2 cups frozen or canned corn)

1 can of sweet creamed corn
1/3 cup all-purpose flour
3 1/2 cups skim milk
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Shredded cheddar cheese-optional, for serving

1. In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add the celery, carrot, red pepper, poblano pepper, and potatoes. Add the vegetable broth and empty cobs of corn, if using, and cook until vegetables are tender. This will take about 10 minutes.

2. In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot. Stir. Add in the corn kernels,creamed corn, thyme, salt, and pepper. Let the soup simmer for 20-30 minutes on the stove.

3. Remove empty cobs of corn, if using, and ladle the soup into bowls. Garnish with cheddar cheese, if desired.

Enjoy and keep on cookin!

http://www.twopeasandtheirpod.com

Sweet and Spicy Mushroom Stir Fry

So this was just amazing! Lots of flavor and very easy to make!  Took me just 20 minutes! I also added sweet red peppers to this

Glaze

• 1/4 cup chicken or vegetable stock (use vegetable stock for vegetarian option)
• 1 tablespoon honey
• 1 teaspoon soy sauce (use gluten-free soy sauce if cooking gluten-free)

Sauce

• 1/2 cup chicken or vegetable stock (use vegetable stock for vegetarian option)
• 3 tablespoons soy sauce (use gluten-free soy sauce if cooking gluten-free)
• 1/4 cup honey
• 1 tablespoon rice vinegar
• 1 tablespoon shaoxing cooking wine or cooking sherry
• 1 tablespoon corn starch

Stir-Fry
4 garlic cloves, sliced thinly
1 tablespoon grated ginger
2-5 dried red chilies, roughly chopped OR 1/4-1/2 teaspoon dried chili flakes
3 tablespoons sesame, grapeseed, or other high smoke-point oil
2 lbs. of mixed mushrooms (oyster, crimini, button, shitake, enoki, whathaveyou...), roughly chopped or quartered (you want bite-sized pieces)
1 1/2 cups of snow peas or snap peas, de-stringed
8 green onions, chopped

1 Make the glaze by whisking together the stock, honey, and soy sauce in a bowl and set aside. Make the sauce by whisking together the stock, soy sauce, honey, rice vinegar, cooking wine or sherry, and the corn starch in a bowl and set that aside as well.

2 Place 1 tablespoon of oil in a large skillet or a wok over high heat. When the oil is glistening and a bead of water evaporates in under a second add the mushrooms and toss. Allow the mushrooms to cook for a few minutes until they start to squeak and give up their water (you'll see their water in the pan). When they do add the glaze. Allow the glaze to boil off, stirring occasionally, about 5-6 minutes. When barely any more liquid remains take the mushrooms off the heat and set them aside in a bowl. There may be bits of sugar caramelized to the side of the pan, don't fret about it.

3 Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add the garlic, ginger, and chilies and cook until fragrant, about 30 seconds. Add the snow peas and green onions and toss for about 30 more seconds.

4 Increase heat to high. Add the sauce and allow the mixture to come to a boil. The sauce will thicken considerably. Add the mushrooms back to the mixture and cook for about 20 more seconds. Take off the heat. Serve over rice and garnish with sesame seeds if using.

Enjoy and keep on cookin!

http://www.simplyrecipes.com

Vegan Mexican Rice

It didn't turn out as good as I thought it was I was hoping for more of a kick!  That is ok though it was still really good and next time I will add some more spices.  I did add about a teaspoon of curry to this though.  I ate it with tortilla chips yum!

Ingredients:
Basmathi/long grain rice - 1 Cup(Boiled)
Onion - 3(chopped)
Tomato - 2(chopped)
Capsicum - 1(chopped)
Carrot - 2(grated)
Minced Garlic - 1 tsp
Vinegar - 1/4 tsp
Soya sauce - 1/4 tsp
Rajma/Kidney bean - 1 Cup(Boiled with salt)
Oil - 3 tsp

Powders
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Salt to taste

Directions: 
1. Heat oil in a kadai.
2. Add minced garlic, fry for 2 minutes, then add onions.
3. Add tomatoes once the onions turn golden colour.
4. Add the powders, carrots, capsicum and boiled rajma along with little water (preferably the beans-cooked water), vinegar and soya sauce.
5. Saute for 10 minutes till the gravy thickens.
6. Mix the gravy thoroughly with rice without breaking it.
7. Voila, Mexican rice.

Enjoy and keep on cookin!

http://welcomehunger.blogspot.com