Tuesday, March 5, 2013

More Favorites

Well for whatever reason, I'm on a blogging roll- we'll see how long this lasts! There were a couple recipes that I meant to post links for yesterday but forgot, so here I am today to share them with you!

As you can tell, I'm really into soups. I just love that you can have lots of leftovers after making a big hearty soup, and as I said before, I freaking love leftovers. So, I wanted to share with you another Mama Pea recipe, Lemon Lentil Soup, that I've made a few times now, and intend to make again next week. It is delish! I love that there is very little salt in it, but tons of flavor, and that both munchkie and Dada love it too! It's a great way to get some leafy greens into that munchkie, especially if they're cut up small and hard to avoid once shrunken down in the soup :) I usually make this soup with low-sodium veggie broth- I have yet to try it with carrot juice but will soon! I also make it with spinach instead of the bok choy she has listed. Hope you like it if you try it!


Another recipe worth mentioning, not a soup, but a dip, is Chocolate Covered Katie's cookie dough dip. Oh my heavens. A-mazing! And I've only made the no-sugar version! Yes it has beans in it, but you barely taste them at all. I have added a couple extra dates and a little extra almond butter and that takes away the bean-y flavor. I usually just eat this plain because it is that good, but I have also dipped apples into it and that was very delicious also. Surprise surprise, Claire just eats this with a spoon as well :) I'm trying to limit my chocolate intake these days, so I've thought about modifying this recipe and making it more like an oatmeal raisin cookie dip- sub raisins for the chocolate chips and add a few oats and there you go! Done and done.


So in the ten minutes I have left before my reality tv (aka The Taste!) and ironing starts, I will share my tentative dinner plan for the next few days. We are out of cauliflower soup, so tomorrow I think I'll make the cheezy kale soup that I posted the link for yesterday, and hope that lasts us through Thursday's dinner. Friday could be something very simple like beans, greens, and rice or possibly this asparagus and chickpea casserole (http://blog.fatfreevegan.com/2010/09/asparagus-and-chickpea-casserole.html) from Fat Free Vegan Kitchen if I have the energy, as Brant was requesting to use the asparagus in the fridge soon. I have made that casserole a couple times before and it was pretty good!

What meals do you have planned for the rest of the week? Or are you just a cook-by-the-seat-of-your-pants kind of gal/guy?

Monday, March 4, 2013

Dinner tonight plus some

Hi all!

I'm back writing again- I am truly amazed by myself right now. It's crazy how much more time I have when I'm not checking facebook every 5 minutes (sad but true) ;)

 Anyway, I know you are all wondering what we are having for dinner tonight, so I thought I'd share with you especially since the recipe is already typed up on the internet for me, how convenient! We are having a favorite of Dr. Fuhrman's Eat to Live followers- Golden Australian Cauliflower Cream Soup. Again, I will be making a double recipe, so we can hopefully have this for lunches and dinners the next couple days. Before I had munchkie #2, there were few recipes I made more than once unless they were truly outstanding (I will post some favorites by the way). I used to try a new recipe almost every night and unfortunately, we had a lot of bad or mediocre meals! Now, I don't care to experiment as often and just want to eat something yummy and healthy. While this soup may not be my favorite of Dr. Fuhrman's, it is yummy enough, extremely healthy, salt-free for hubby, and a one bowl meal! So without further ado, here is the link to the recipe


If you have any questions about the recipe, please ask! I will add that if you do not have a Vitamix or really good blender, I would probably soak the cashews for a couple hours or overnight so they are easier to blend, or just use cashew butter and stir it in at the end. The recipe calls for 1 cup of cashews, so I would use 1/2 cup cashew butter if you choose to make that substitution.

 Now that I've shared our dinner (which I really need to start soon!), I know you're just dying to know what I had for lunch. After the girls and I took an afternoon nap, I had an extremely late lunch,  which consisted of carrots and broccoli with hummus to dip in, and apples and peanut butter. Claire (aka munchkie #1) wanted her own bowl of hummus to eat- no veggies, just hummus and a spoon. When I moved on to the peanut butter and apples, she ate just the peanut butter. Here was a picture I was able to snap of Claire on the left. Picture #2 on the right is Leah- about time I posted one of her! By the way, a year ago today I found out I was pregnant with little Leah- hard to believe how quickly time has gone...Oh and just a little tidbit about me, I am really good with dates- birthdays and anniversaries especially- tell me your birthday and I will remember it forever! Seriously.

Like I mentioned above, I will now post two of the recipes I've made several times, because they were that good. Keep in mind, we generally eat a pretty low-salt diet, so I can't promise you'll love these recipes as much as we do, but hopefully you do! Enjoy!

   -In this recipe, I sub tahini for the cashew butter and it is goooood!

  - In this recipe, I sub carrot juice for the veggie broth for a salt-free version- also delicious!

These soups go fast in our house...