JUST A BLISS…
JUST A BLISS…
Morning Breakfast!!!! Nothing like a good jump-start to the day!
- 1 cucumber: seeds removed and chopped (or a seedless cucumber, whatever you have on hand)
- 3/4 cup blueberries
- 1 cup vanilla yogurt
- 1/8 cup mint leaves (i prefer not to go overboard with this one)
- 1 cup unsweetened almond milk
- 1/2 teaspoon agave
- 1 cup ice
1. Combine all ingredients into blender and wahla, blend!
2. Pour into cup (my case a margarita glass, but whatev works!) Enjoy
My mother was kind enough to take the kids and I to the Faerie Festival last weekend. A what? Exactly. I never knew they existed, but I’m really glad we went. Besides being extremely eco-friendly (which I love) they also had Falafel. Again, chickpeas and I have a secret affair. I love to eat them, and in any form. I haven’t had falafel since I worked a corporate job a few years ago. My mom even bought one for herself and loved it. Must be something to these chicks!
But tonight was different. Although I love myself a nice fried falafel wrapped in pita bread with greens, tomatoes and lemon tahini, tonight wasn’t about me. Nope. I was home with two kids and a working hubby. So I compromised. A kid-friendly falafel meal! Seriously, who doesn’t like cheese and tortilla? Score one for mom!!!!!!!!!!!!!!!!!!!!!
- 15 oz garbanzo beans
- 2 Tbs flour
- 2Tbs parsley
- 1/2 cup chopped cauliflower
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 tsp garlic powder
- salt and pepper
- Cheddar/Colby cheese
- Salsa (optional)
- Sour Cream (optional)
1. Preheat oven to 400 degrees
2. Put all ingredients into a blender. Blend until all is mixed well.
3. Grease baking sheet or stoneware.
4. Scoop the bean mixture into your hands and form into eight patties.
5. Place on greased stoneware (or baking sheet) and bush olive oil over each one.
6. Bake for 20 minutes.
7. After the patties are finished cooking, preheat a skillet to medium heat and spray with cooking oil.
8. Place a tortilla in the pan for 1 minute. Turn over.
9. Place a patty on the middle of the tortilla and cover in cheese.
10. Let melt for 30 seconds.
11. Add another tortilla on top and flip. (No folks, it’s not from outter space!)
12. Cook for 1-2 more minutes.
13. Cut up and serve with salsa and/or sour cream.
Step into a great world of new sauce options! Chickpeas…hmmm, how clever, how delicious!
Every day for lunch, I eat soup. It’s just something easy to heat up while I’m chasing after my kids. And by the way, it also can be good for you! Let’s make something warm and good for the soul! That even tastes good too! (According to my “meat-eating” family member…!) While I was at our local farm market, I saw some ginger and I created this dish around it.
Did you know? Ginger is has amazing properties that has been used for healing the body? What if I told you that it could help muscle pain? What if I told you it could also help women minimize cramps? What if it could also help pregnant women with motion sickness, nausea and vomiting? Can you imagine that you can help your body with these issues naturally? Yup, what an amazing planet we live on!
- 2 turns of olive oil
- 1 large onion: chopped
- 2 cloves of garlic: minced
- 3 cups butternut squash: diced (I bought mine in the grocery store already cut. Saves time!)
- 3 cups cauliflower: chopped
- 29 oz vegetable stock
- 2/3 Apple Juice (I used 40% less sugar, but use what you have on hand)
- 2 inches fresh ginger: chopped
- 1/2 teaspoon celery seed
- 1 Tbs tarragon
- salt and pepper
1. Over medium-low heat add olive oil to the pan.
2. Add onion and garlic. Saute for 2-3 minutes.
3. Add squash, cauliflower, ginger, celery seed and tarragon.
4. Saute on low for 8-10 minutes, occasionally stirring (making sure not to burn!)
5. Add stock and apple juice. Bring to a boil.
6. Reduce to medium-low and simmer for 18-20 minutes making sure all flavors combine.
7. When finished, all vegetables will be tender.
8. Use an immersion blender or food processor in batches (being careful not to spill any on yourself!) and puree the soup to a consistancy you like.
9. Ladle in bowls and serve. Enjoy!
Use’ful’ Use’less” Information!
Did you know that GINGER is a very potent form of medication and can be found in nature? Ginger can help reduce muscle pain, help women minimize cramps and also help pregnant women with nausea, motion sickness and vomiting! What a great natural resource we have!
*This information was found at http://benefitsofginger.net/
Look for it in my next recipe!