Roasted Garlic Mashed Potatoes and Gravy

October 13, 2011 Arielle

My brother only eats 4 things.

He's the one on the far left.

Macaroni n' Cheese

S'mores Pop Tarts

Burgers and

Mashed Potatoes n' Gravy.

This is no joke. Last year I made him a mashed potato panini with our thanksgiving leftovers...He still talks about it to this day.

Despite being probably one of the pickiest on the planet, I love him for his weirdness. I remember at one point he would refuse to eat anything besides mashed potatoes...And I dunno about you, but mashed potatoes at every family meal got old real fast. Not to him though. Every bite was like Christmas morning.

That's what I am assuming anyway...It had to be! Why else would you eat it for every meal?!

I also have another brother who won't eat his food if you touched it, or if other food was touching it. And then there is me who won't eat meat or cheese, and prefers an abundance of spinach and hummus. Don't forget about my hubby who prefers to eat food that is still mooing, if you catch my drift.

Oh, and our daughter who refuses to eat real foods, would much rather live off of ba-ba's...

I bet you can guess how much my mom LoVeS to cook dinner for the whole family!

But sometimes there are ways around picky eaters. Ways that us mom's, family chefs, etc. will never reveal...

Until now that is..

Roasted Garlic Mashed Potatoes and Gravy

*I saw a similar recipe for this in my skinny bitch cookbook, but I didn't have the cookbook with me when I made them. So I winged it! :-) And the result turned out better than I expected.*

Ingredients:(for the potatoes)

2 rutabagas

2 med/large parsnips

1 medium potato

Almond milk (or other milk of choice)

2 TB. Earth Balance vegan butter

1 head garlic

olive oil

salt, pepper

Directions:

1. First roast your garlic. Don't know how to do that, well let me share with you how! :-)

How to Roast Garlic

First take a whole head of garlic.

Cut off the top of the garlic.

Peel off some of the extra skin around the head of the garlic. You don't have to peel it all off, because your want some of it on to leave the cloves together.

Take a sheet of foil and place the garlic head on it. Drizzle with a little olive oil, and sprinkle with salt and pepper.

Fold the garlic in the foil and cook in a preheated oven of 400 degrees for 40 minutes.

When it's done it will look golden brown and smell like heaven!

I can't say the same about your breath if you eat it...buuuutt...

2. While the garlic is roasting wash, peel, cut, and dice the rutabegas, parsnips, and potato.

These are rutabagas:

They kind of look like white beets. (Before these mashed potatoes, I didn't know what a rutabaga was...I had to google it. Sad.)

These are parsnips.

Luckily I knew what these were. Only because I've made these fries. To.Die.For.

3. Add diced veggies in a pot of water and boil for about 45 minutes. Maybe longer (maybe shorter). I used a BIG (too big) pot of water, so it took longer to boil. So adjust the time to when the veggies are soft and cooked.

4. When they are cooked, drain them and put them back in the pot. Add the butter, a little bit of milk, and the whole head of garlic. The garlic will just fall out of the head simply by squeezing the bottoms and using a fork to aid them out.

5. Using a potato masher or beaters, mash the veggies together until smooth and creamy. Adding more milk will make them smoother. Sprinkle with salt and pepper. (I also like to add a little paprika and nutritional yeast.) You can mash them as creamy as you would like, or as chunky as you would like.

I prefer a chunky monkey!

But what about that gravy?

Vegetable Gravy

Ingredients:

Vegetable broth

3 TB + 1 tsp. whole wheat flour

2 1/2 TB. Vegan butter

Directions:

1. In a saucepan, melt butter on medium/low heat. Sprinkle in flour and whisk until thick. Pour in veggie broth little by little, whisking until desired thickness is reached. I used a box of veggie stock and just kept adding more and more until I was satisfied. I used about 1/3 of a 32. oz box.

2. Pour over mashed potatoes or drink straight from pot....once cooled that is.

My brother ate it.

Baby Boo ate it.

My other brother ate it, just as long as it wasn't touching his green beans.

My hubby ate it.

Oh, and I inhaled it...

Know one even knew that there were parsnips...rutabagas....really anything nutritious in them.

:-)

Story of my life with most food that I make for others...

Oh well! What they don't know, really isn't hurting them. :-)

Pumpkin Macaroni N' Goat Cheese, and Bloggy Seasonal Eats Link Ups!

September 30, 2011 Arielle

For the past 14 months i've been surprised with how little sleep my body, and Baby Boo's body, have been able to survive off of.

I know I joke about how Baby Boo made a deal with the devil when it came to sleep, but I just want you to know...it's no joke.

I've seen the contract...in my sleep. That is, if I was sleeping, I might have been hallucinating.

Lack of sleep does that to you.

Come wednesday night, Baby Boo woke up around 12:30 crying. This was nothing out of the normal, so I got out of bed, walked into her room, and picked her up. When I picked her up, i quickly realized her body temperature was extremely hot. Not your average fever hot..

I turned on the light, and noticed that she was having little convulsions and twitches, and her heart was racing a million miles a minute. Of coarse, I lost it, and ran to hubby asking him what was wrong. We decided to take her to the ER, thinking her fever was extremely high...

This was wednesday night.

Now, it's friday morning, and Baby Boo is doing a little better. We aren't really sure of the cause for the fever spike, but she had shots this week, so we are thinking that might have been the problem. Right now we are just trying to keep her little body cool..and get her some sleep.

And if you were wondering, none of us have slept since wednesday night. But more so, I am glad that Baby Boo is ok!! My life wouldn't be worth living if I didn't wake up to see this precious face everyday:

Needless to say, our little fam damn needed some comfort. Of coarse we relied on food for that...

And nothing says comfort more than a bowl of Macaroni and Cheese! :-)

It's actually Baby Boo's favorite meal! She LOOOOVES macaroni and cheese!

So does the hubby..But he prefers the one in the blue box, which will go unnamed...But if you must know, it rhymes with KrAp-ft...

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Pumpkin Macaroni N' Goat Cheese

Ingredients:

1 1/2 C.dry pasta of choice or 3 C. cooked pasta

(for the sauce)

1 C. pumpkin puree

1/2 C. + 2 TB. Non dairy milk

1 TB. chopped garlic

3 TB. hummus (I used roasted garlic)

4 TB. Nutritional Yeast

2 tsp. Paprika

1 tsp. dry mustard

salt and pepper to taste

3 TB non dairy butter (i use earth balance)

1/3 C. Goat cheese (or for kiddos you could sub non dairy cheese(such as daiya), or organic cheddar cheese)

1 TB. Nutritional Yeast(for topping)

Directions:

1. Cook pasta according to directions. While pasta is cooking, prepare sauce.

2. In a food processor, blender (or even by hand), blend pumpkin, milk, garlic, hummus, nutritional yeast, and spices until blended and creamy. Then in a sauce pan, pour sauce and add butter and cheese and stir until melted and combined. Remove from heat.

3. In a baking dish, add your pasta and mix with sauce. Fold sauce into pasta until incorporated. You can eat as is (I think kids like it this way the best) or for the adults you can bake it. We like to take out a little portion unbaked for Baby Boo, and then bake the rest of the pasta for us.

4. If you decided to bake, preheat oven to 350. Top pasta with a little extra nutritional yeast (about 1 TB) and a little bit of seasoned bread crumbs. Bake for 20-25 minutes.

Purely Comfort.

And in case you were wondering, hubby took that whole casserole dish, added avocado on top, doused it with tabasco, and dug in. I looked at him and said, "ummmm...Can I have some, or did ya think I made that whole thing for you?"

I haven't been the only one in love with this fall/comfort season...

A few of my BFF bloggy friends have some delicious eats this fall too!

Heather at Get Healthy with Heather, who AlWaYs has something delicious to share, made this Chai Spiced Hot Chocolate!

And to top that off, she made Pomegranate and Almond Butter Deep Dark Chocolate Brownies!!!

Heather-you get brownie points for SURE!!

Ragnhild from Vegan Aphrodite (who is super cute might I add) loves to make this pumpkin pasta that she found from Green Kitchen Stories!

Can't go wrong with Pumpkin Pasta! :-)

Anna from The Guiltless Life made TWO different kind of seasonal pies, because she is amazing like that, one being savory and one being sweet.

First one is a Leek, Spinach, Lentil, and Potato Pie:

Right up my alley!

And the next one is a Chocolate Fudge Pie inspired by Chocolate Covered Katie:

You can see now why Anna is amazing!

Alyssa from Fashion Fitness Foodie made a Pumpkin French Toast:

Hey Alyssa, can I come over for breakfast?

And last, but more certainly not least, Kate from A Healthy Passion made Sweet Potato Overnight Oats:

Kate, may I come over for breakfast TOO!!??

Thank you to all these fabulous bloggers that shared their tasty seasonal eats with us!! Everything looks so delicious, and I expect invitations to all your houses for breakfast, lunch, dinner, and dessert in the near future!!

:-)

Have a great weekend everyone!!

Orange Glazed Chickpeas with Sesame Grilled Zucchini

September 15, 2011 Arielle

Dinner time is pretty chaotic at our household.

I'm not going to doubt Baby Boo stands naked on our patio shouting the names of animals and animal noises, while I'm chopping veggies.

Nor am I gonna lie that I have to run to her screaming, "No Baby Boo, DO NOT pee on the patio!!, and casually smile at the neighbors acting like barking naked children outside is completely the norm.

And while I struggle to hose down my daughters marked territory and put a diaper on her before something really gross happens, I'm screaming at the hubby, " If you even think about going into the kitchen and eating a bowl of cereal before dinner...!"

And finally when I've managed to control some of the certain situations going on, I realize I have to wash dishes just so I can cook something.

UGHH!

Then, there is the constant battle of what to make.

Me: What do u want for dinner?

Hubs: Quesadilla

Me: How about pizza

Hubs: Taquitos

Me: No, what about a sand which

Hubs: Guacamole

Me: Just Guacamole?

Hubs: How about cereal?

Me: Go take your daughter for a walk

If I was crazy, I would be making three separate meals, since we all have pretty different preferences. That, or I could just open a tub of hummus and hand out spoons and everybody would be satisfied.

Temping...

Instead, I'll make ONE dinner...enjoyable for THREE different palates!

Orange Glazed Chickpeas with Sesame Grilled Zucchini

Ingredients: Orange Glaze Sauce

1 can coconut milk

zest and juice of two oranges

1/4 C. lemon juice

1/3 C. rice vinegar

3 TB. agave

1 tsp. grated ginger

1 tsp. chopped garlic

2 TB. soy sauce

1/4 tsp. red pepper spice

1 tsp. Cumin

Dash of Paprika

Salt and Pepper to taste

2 tsp. corn starch dissolved in 2 tsp. cold water

*1 Can Chickpeas drained and rinsed(if not using chicken, use 2-3 cans)

*Optional: Chicken(2 breast)

Directions:

1. Add all ingredients (expect corn starch mixture and chickpeas) into a pot, and heat until it boils. Stir in corn starch mixture, and reduce head to med-low, and let mixture simmer for about 5-10 minutes.

2. Place your chickpeas in a bowl or bag and cover with about 3/4 C. of glaze sauce. Let chickpeas soak in sauce for as long as you want. I did about 30 minutes.

3. If your making chicken for someone else, use the rest of the glaze sauce and marinade the chicken.

4. After marinades have set, take two separate pans (if using chickpeas and chicken), and in one add chickpeas and sauce, and the other add chicken. Let chickpeas cook over stove for about 5 -10 minutes on med-low heat. Continue to stir. If using chicken, cook on med heat for about 5-10 minutes until chicken is done.

* You can either do both chickpeas and chicken, or one or the other.

Sesame Grilled Zucchini

Ingredients:

2-3 zucchini chopped

Olive Oil

Soy Sauce

Salt and Pepper

Sesame Seeds

Directions:

1. In a bowl, and zucchini and drizzle with a little olive oil(1-2 TB) and a drizzle of soy sauce(1-2 TB) Sprinkle with S&P and Sesame seeds. Using a grill pan, saute the zucchini about 5-7 minutes, or until tender, and golden.

Here is the whole cooking process going down. I've got two pans for chickpeas and chicken, and then a griddle going for the zucchini.

Now, if you want to go the vegetarian route, then on your plate add some brown rice, zucchini and chickpeas!

But, if your hubs wants his meat, then simply throw meat on top of his dish.

(Yes, I even threw some chickpeas on there!)

And Baby Boo had a few bites of everything...suprisingly...

You want to know what my favorite part of the whole dinner experience really is?

The End..

This recipe is supposed to help those who want to eat a vegetarian meal, but don't want to go through the trouble of making two separate dinners for a meat lovers family. For more info on this, check out my new page I recently added yesterday all about The Way We Eat! :

Minty Kale Salad

June 22, 2011 Arielle

Things are getting a little silly around here :)

You may notice things look a little different/a little off.

No need to worry, The Diva-Dish is getting a MUCH needed pampered makeover.

Within the next 24 hours, things are going to be looking a little classier...So please bare with the craziness, and the randomness :)

But I promise, you will love it!

**********************************************************

Way back when, salads were my go to kind of food.

I thought it was the 'healthiest' thing to order on the menu at restaurants, and would gladly down a cup of ranch dressing to go along side that.

Oh..

And if the restaurant had bread, you can guarantee that I dipped my bread into my gallon of ranch, all the while using that bread to lick my nutritious delicious salad plate clean.

Now hold on a second, because I'm not saying eating a salad with ranch and bread is sending you straight to the 'worlds unhealthiest eater' prison. If that's your favorite kind of salad, then by all means dip and lick away. Living every once in a while, and eating our favorite foods in moderation (deep rich chocolate cake anyone?) will keep us sane..trust me. You wouldn't want to know me if chocolate wasn't allowed in my life.

But I believe that there are 'better' ways to enjoy the foods we love.

We can up the nutrients, the fiber, the vitamins, the protein, and everything else if we play around with recipes to have them include beneficial ingredients that will help our bodies stay strong and healthy.

With that being said, let me introduce you to,

Minty Kale Salad

*Kale Greens are a great alternative to regular lettuce and even Spinach. It has an amazing source of Fiber, Antioxidants, Vitamins K, A, and C, and aids in Digestion. For best taste results, remove stems from leaves, because the stems are the bitter part of the Kale Plant.*

Ingredients:

Creamy Mint Dressing: Recipe from OhSheGlows

1/4 C. Coconut Milk

1/2 C. Mint Leaves

1 TB. EVOO

3 TB. Lime Juice

2 Tsp. Agave Nectar

salt, pepper

1/2 tsp. Arrowroot powder for thickening (optional)

Ingredients for Salad:

1 Large Bunch of Kale (Read * above for health benefits)

Tomatoes (Great source of Lycopene, which aids in fighting cancer, and Vitamin C)

Avocados (Fight cancer, lower cholesterol, regulate blood pressure)

Garbanzo Beans (Great Sources of Vitamins, Minerals, Fiber, and Protein)

Peaches (Great source of Beta Carotene which helps with eye and heart health. High fiber and high potassium)

Pecans (Heart healthy, natural antioxidants, lower cholesterol, aids w/ weight control, nutrient dense)

Goat Cheese (Easier to digest than cows milk, metabolism boosting, high in protein and calcium, nutrient dense)

(Everything optional, so add what ever you like on salads. If you a non-vegetarian, feel free to add maybe a lemon chicken. If your a vegetarian stick with the garbanzo beans and pecans for the protein, and if your a vegan, opt out on the goat cheese)

Directions:

1. Make the salad dressing by blending all ingredients in a blender and set aside. Gather Kale bunch and pick off leaves, and discard the stems. Put the leaves in a bowl and drizzle with desired dressing. Massage dressing into Kale Salad until FULLY coated. Let sit while preparing additional ingredients.

2. Once ready, throw additional ingredients on top. Sprinkle with coconut if feeling spontaneous.

3. Dig in!

I think I will be purchasing mint on a regular basis, because this was seriously the most refreshing salad I have ever had. It reminded me of summer!

And I knew exactly what I wanted to do with my extra mint leaves when I woke up this morning..

That was until I found this:

I don't even have a green thumb for pre-grown foods bought from the grocery store..

Just pitiful.

Oh well, it definitely didn't stop me from continuing on with what I had in mind :)

Minty Green Drink

Ingredients:

1 Cup Coconut Milk

1/2 Cup Coconut Water

1 Heaping Cup Spinach

1 Heaping Cup Kale (no stems)

1/4 Cup Dead Mint Leaves

1/3 C. Frozen Cherries

1/3 C. Frozen Blueberries

1 small frozen banana

1 TB. Chia Seeds

1 TB. Walnuts

1 TB. Vanilla

Ice

Directions:

1. Blend till Creamy and Serve

Thanks again for your patience with the blog change.

I know that things can get a little silly and out of hand around here some times, but I appreciate those that visit often and continue to support this journey on living life the healthy way :)

Or maybe...You just keep coming back because you want to see more of this little Chickpea:

That's ok :)

It's completely healthy!

Lentil Taco Salad

June 15, 2011 Arielle

Tomorrow is my birthday...

I think.

You see, at this moment I'm lost and confused as to the day, time, my name, when the last time I washed my hair, If I ate breakfast this morning, and what load of laundry I am on..I think it's number 6.

To say my life is organized and completely under control is like saying I'm 6 ft. tall with blond hair, voluptuous lady lumps, and a great sense of style..

And if you didn't get that last part, I'm 5'3" with brown hair, no lady lumps but one huge hump, and I've seriously considered hiring a personal stylist.

And then today...

I've locked myself in the garage 2 times, and almost a 3rd.

442061-Royalty-Free-RF-Clip-Art-Illustration-Of-A-Cartoon-Locked-Out-Businessman-Trying-To-Open-A-Door

. The first time was a close one, and Baby Boo was sleeping. Luckily for me I caught myself before I did. The second time I officially locked Baby Boo and I in the garage for a good hour until hubby got home, so we entertained out selves with the water hose...

And the third time, hubby was home and I again managed to lock myself in, so I banged on the door so loud that China could hear me..Except my hubby. Sports center was on..And men can only focus on one thing at a time..At least that's what my mom always taught me.

Then to top it off I stepped in gum earlier in the day, and judging by it's size, it was chewed by Godzilla.

And without noticing, I got in my car, starting driving, only to find my foot sticking to the peddles...Due to the Gum.

Everywhere..

And I won't lie, I'm a little worried to scrape it off in fear of catching rabies or something like that..

(Have I ever mentioned how dramatic I can be?)

And now that I am sitting here, really praying for a hot warm bath, I can't help but look forward to tomorrow. Because birthday's are special..

Birthday's mean spoiling..

And birthday's mean..

Taking Baths.

Oh..

And eating everything that I want..All MY way :)

What I Ate Wednesday, BIRTHDAY addition..

MY WAY Taco Salad

Serves two

Ingredients:

Lettuce

Tomatoes

Avocado

Goat Cheese

Roasted Pepita Seeds

Roasted Corn (Recipe Below)

Lentil "Taco Meat" (Recipe Below)

Cinnamony-Cumin Salad Dressing (Recipe Below)

Directions:

(Roasted Corn)

1. Take an ear of corn and lightly coat with butter, 2 tsp. chopped garlic, and a sprinkle of salt and pepper.

2. Wrap corn in tin foil and bake in a preheated 350 degree oven for 30 min. Then undo the foil, and put back in the oven for another 15 minutes. When done, take a knife and cut down the sides of the corn to get the little corn off. Set aside.

(Lentil "Taco Meat")

1. Take 1 TB. Chopped Garlic, 1/2 C. Diced onion, and 2 TB. EVOO. Heat oil in pan, then add garlic and onion. Cook and stir for about 5 -7 minutes, or until a little golden. Lower heat to medium-low, then add 1 1/2 C. cooked lentils into pan with 1.5 TB. Taco Seasoning.

I made homemade seasoning, recipe from HERE.

2. Cook for an additional 5 or so minutes, add a sprinkle of salt and pepper, remove from heat, and set aside.

(Cinnamony-Cumin Salad Dressing)

recipe from: Eat Drink and Be Vegan

1/4 C. EVOO

2 TB apple cider vinegar

2 TB Lemon Juice

1 tsp. Dijon Mustard

1/4 tsp. cinnamon

1/8 tsp. cumin

1/2 tsp. salt

Directions:

1. Blend all ingredients into a blender.

Salad Assembly

1. Start with the lettuce, avocado, corn, tomato, goat cheese, pumpkin seeds and Lentil Meat.

2. Drizzle with dressing.

This Taco Salad was made MY way, but obviously you could do it YOUR way. Add what ever toppings you desire, such as sour cream, cilantro, chips, Peanut Butter (i dunno)..etc

I also paired this salad with Butternut squash seasoned with cinnamon and cilantro.

Now, if you will excuse me, I am off to eating my weight in watermelon.

Oh..

and a slice of Chocolate Cake at every meal.

That is unless...

I get stuck in the garage again..

Butternut Squash Pizza Crust-Healthy AND Gluten Free! :)

May 26, 2011 Arielle

Let's talk about Pizza.

I tried to make pizza one time when I was in middle school..

To this day my family hasn't let me down from the shame. Want a little cooking tip?

'When a recipe calls for a package of yeast, that means a little teeny tiny package...

NOT a costco size package.'

Ever since then, I just can't get pizza dough right. I let it rise, but it never does.

I use whole grain flour but it's too whole grainy.

And it's never flaky..it's more like a dense brick of carbs.

It really tickles me off, because I love pizza, but I most definitely don't want to resort to a $5-10 Hot N' Ready To Go To Your Thighs Pizza...

So what's a diva to do..(Diva/Drama Queen-Same Thing)

This question, along with my prayers, were answered when I was on Jess from Healthy Exposures blog (Beautiful Girl.Beautiful Pics.Yummy Food.Check her out!) She talked about this sweet potato pizza crust that she found on Rawxy (Foxy Raw to be exact! She is amazing! Delicious Recipes too! Check her out also!!)

I was in AWE...To say the least. I had to make it.

So I did! I didn't have sweet potato, but I had butternut squash, so I tweeked it just a tad...And You want to know the best parts!!

Completely Delicious!

SUPER easy!

Super Fast!

Delicious!!

Butternut Squash Pizza Crust with Veggie Toppings and Raw Parmesan Cheeze

Adapted from Rawxy

*Gluten Free, Vegan*

(For the crust:)

1 Cup Butternut Squash Puree

1/2 cup Coconut Flour (Can sub any other flour, but the amounts may be slightly different)

1 cup Brown Rice Flour

1 TB EVOO

1 TB Baking Powder

1 TB Dried Rosemary

Dash of salt

Directions:

1. Place all ingredients into food processor with dough blade. Combine until a dough ball forms. Roll out dough on prepared baking sheet or pizza stone. You can use all the dough, or wrap half up and save it for later.

2. Then top with desired toppings. I started with a homemade cilantro avocado hummus.

Then an array of veggies, and of coarse olives. I also included shredded zucchini, carrots, tomatoes, broccoli, and chickpeas.

Next, I added the most amazing and delicious Raw Parmesan Cheese, recipe also from the amazing Rawxy!

1/8 cup pumpkin seeds + 1/8 cup cashews + 1/4 cup nutritional yeast blended together into fine crumbs..A-maz-ing!

When ready, bake at 400 for 20-25 minutes, or until edges are brown/crispy.

Pretty much the only way I want to eat pizza from now on :)

Tonight was girls night since my Hubby is knee deep in studying, so I shared some with Baby Boo because the crust was perfect texture for her little gum-less mouth! She loved it!

Now we're off to do more girly things..

I don't care how little hair she has, I'm gonna find a way to curl it! :)

Phyllo Butternut Squash Pockets

April 25, 2011 Arielle

I wouldn't necessarily say I am thrifty.

In fact, I am the complete opposite...Unless of coarse Hubby is asking me, then I am very frugal, and always shop in the bargain/clearance section.

Ya right.

I wish I could say I could walk into a thrift store and find something worth buying, but..

I.Just.Can't.

And Probably the most thrify-ish shopping you will find me doing is at Ross or Marshalls.

But since I have been married, and Hubby has been in grad school, you can only imaging we are far from high-rollers. And even though Hubby would bet his life savings that I have it in my mind we are Bazillionaires, I am learning, key word, that I need to be better at how I spend my money.

Especially on groceries. Let's just say, if one looked at my grocery bill, then you could assume I was feeding a family of 5. yikes. AND, one might also assume, since I am really only feeding a family of 2 1/2, that by the cost of my purchases, we must be hefty eaters.

Not true. Well, hefty eaters, I dunno, I really...really..like food.

So where did it all go wrong? For some time now, I have really focused on my spending, and why I would end up spending so much on groceries. I thought, maybe I should share some tips on what not to do when buying groceries, because like I said, I am still learning on what to do.

The DEFINITELY DO NOTS of Grocery Shopping

1. Don't buy EVERYTHING organic.-I assumed that because it was organic, it was better for you. And although this is definitely the case in some regards, it is not the case in others. Here is how it goes: When buying organic fruits and veggies, follow the rules of the Dirty Dozen. ONLY the items on the dirty dozen list is best to be purchased organic. Items like pineapples and avocados don't. And trust me, the price of an organic avocado to a non organic one is a great difference. I also always buy dairy and meat for my Hubby organic. No questions asked. That will not change.

2. Don't buy everything you see.-I am like this in the grocery store: "I'll take that, and that, and that, and that. Oh wait, how much is it? OK here is my leg and my arm to cover the bill.."

I have learned that going with a list is crucial. At the beginning of the week I have written everything down that I want to make and want to have in the house. That way I go with a plan, instead of using my head/stomach to decide for me.

3. Don't get sucked into labels. -I will buy something if it says "Buy me, I am Delicious!", but for others, things like low fat, no sugar, healthy, brand new, yadda yadda can grab your attention. Research products out before spending a hefty penny on something they say is worth it.

4. Don't Covet-Being a blogger, I read tons of other blogs and get SUCKED into wanting to make what they posted RIGHT.THAT.VERY.SECOND. Alot of ingredients are unheard of, have to be ordered on line, and are pretty darn expensive. RESEARCH! I am not even going to mention some of the ingredients I have in my household that I purchased that I have NO idea what to do with them. Research recipes, research what the ingredients are for and their benefits.

5. Don't always shop at natural food stores. -There is this certain store by where I live that I call hell. If I walk in there, I am gonna get hell for it when I get home :) kidding, but I really have a hard time not spending Baby Boo's college fund in there. Certain things I agree are necessary, but not everything. AND a lot of times, the natural food grocers jack up their prices JUST because they can. Rude I know. Smart, but rude.

I hope some of these tips help you like they have been helping me...and my wallet.

And my relationship :)

But buying cheap only does so much for the Hubby. It's the delicious dinners that really win him over..

What a sucker..

Squash Pockets

Ingredients:

(filling)

1/4 large onion diced

1 TB EVOO

2 TB chopped garlic

1 cup spinach

1/2 cup chopped artichoke

2 cups diced butternut squash( i used precooked frozen butternut squash)-

1/4 cup diced walnuts

1/2 cup crumbled goat cheese

salt and pepper

Thawed Phyllo dough

Directions:

1. In a heated pan, add EVOO, onion, and garlic and cook 4-5 minutes on med-low heat until they begin to caramelize. Stir Frequently. Then add spinach and stir every so often until spinach begins to wilt, about 3 minutes. Then add artichokes & squash and stir until combined. Sprinkle with salt and pepper and let cook about 6-7 minutes med heat. Stir frequently. Then add in walnuts. Season with more S & P to taste.

2. Prepare phyllo dough according to packages. I cut mine in half.

3. Place a couple spoon fulls of filling at the top of one side of the phyllo dough and add a few crumbles of goat cheese.

4. Fold Phyllo dough all the way down. I folded mine like you were folding up a flag.

5. Repeat steps until all the filling is used. I stuffed my pockets pretty full, so I only got about 5 or 6 pockets, so it all depends on the size. You can fold your pockets any way your want. There isn't a right way. Maybe there is, I just don't know about it :)

6. Bake in a preheated 350 degree oven for about 30-35 minutes, or until phyllo becomes golden brown.

I had never worked with phyllo dough until this. I have NO idea why I waited so long!?

Every crispy bite made me want to run out an buy more phyllo dough and make more!! hha

See what I mean. Impulse buyer anyone??

I hope Baby Boo doesn't turn out like me with the whole spending regards thing,

Because I don't know how many more arms and legs I can sell before I run out...

Grilled Lemony Dill Veggie Sandwhich

April 14, 2011 Arielle

Dear Brain-

Where are you?

How come you always seem to disappear, especially when I need you the most?

How come you can't be there to remind me to turn off the hose on our sink...

Baby Boo's face is a perfect target..

Oh, and I'm really sick of the Wet T-Shirt games.

(You don't remind me about the hose, but you sure don't have a problem reminding me wet t-shirt contest are NOT for me)

Oh, and brain, while I have your attention, can you please remind me why I am so clumsy?

Because each time I spill formula, I am slowly saying goodbye to Baby Boo's college fund.

Bye Bye Harvard...

Hello Community College.

Oh, and one more question brain..

How come you never remind me to buy Dill?

Because Dill is delicious, and for some reason I always forget.

But not this time. I think I will clearly remember!

Grilled Lemony Dill Veggie Sandwhich

Ingredients:

1 cup of assorted veggies in slices (I used eggplant, zucchini and tomato)

1 TB chopped fresh dill

zest of half a lemon

juice of half a lemon

1 TB Olive Oil

Salt and Pepper

Directions:

1. Gather sliced veggies and put them in a medium bowl. Add the rest of the ingredients and toss until everything is coated. Let marinade for 10 minutes.

Then grill veggies, 3-5 minutes on both sides.

2. Prepare sand which.

Add some Hummus and Goat Cheese:

And then some avocado and spinach:

Then assemble your veggies.

Pile those babies high!

And then if you want, sprinkle with some parsley.

Then smoosh the sand which together, like they smoosh in Jersey Shore..

And.fall.in.love.

If you want a light and refreshing lunch that feels like summer..

Then grab your Lawn Chair, Pina Colada, and this Sammy...

OH Wait!

Hey Brain?

Can you remember to bring the sunscreen?

K thanks, your a doll!

Chick-pea salad sandwich & Breaded Tempeh

March 16, 2011 Arielle

I've never been a light eater.

Meaning..

The term moderation doesn't do well with me.

And sure, I am good at taking a bite here and there of delicious sinful foods...but if I have a plate full in front of me..

I finish the entire plate. And even get seconds.

But finishing the entire plate is different for me now, then it used to me way back when...

In highschool, my friends and I hit up the local Chipotle every thursday. Steak burrito, black beans, sour cream, lots a cheese, pico de gallo, and corn...(I remember) Did I eat the whole thing. Heck ya!

Was I full?!? Umm let's just say I could barely walk. I had this impression that if I wasn't stuffed to the brim like I had just partaken in a Thanksgiving feast, then I had to eat more. I needed to be to the point where I couldn't move, and to the point where I felt I needed to go hibernate for the rest of the winter.

I would make myself sick.

And it didn't stop after burrito lunches. It continued to dinner, and snacks, and breakfast.

I LOOOVED food! (And still do)

But as years went by, I grew up, and so did my willingness to give my body a break. To realize the "true" meaning of full...No matter how tempting that all you can eat basket of chips & salsa are at a restaurant. (Seriously those will be the death of me!) I learned to really listen to my body when I was full, instead of waiting for a plate to tell me.

Although, let me add this. I continue to usually eat everything that's on my plate. But my plate looks alot different then they did 5 years ago. A whole burrito and a bag of chips is going to be WAY more filling than a plate full of veggies and beans.

And now here is the point where I am going to be honest. Since I have began to cut alot of meat out of my diet, I am constantly hungry. Being a new mamma,with a clingy baby :), and a hubby who is gone all day and busy all night with studying, I don't have a lot of time to prepare meals, especially ones that include the necessary nutrition I need since I don't eat alot of meat/dairy. I was beginning to feel like I was missing things in my diet. I needed things that would hold me over, and keep me full. I knew I was lacking on essential nutrients. Vegetables are great, but I needed more.

I need to include more proteins and healthier grains. It's easy for me to whip up a salad, or blend a smoothie, but harder for me to cook something. So this week that has been my goal. I have been researching lots of recipes, and ways to make my lifestyle healthy and substantial. I really want to give my body everything it needs. I have been scared to try certain foods only because they are "new" to me, and I am unsure the taste. But I am branching out. It's best for my body, and needs to be done.

Which is why I am EXTREMELY excited to share these two new recipes!

For starters,

Tempeh.

What the heck is Tempeh? It's cooked and slighty fermented soybeans smashed into a patty. Sounds delicious huh?! Not so much. I wasn't really interested in trying it because it didn't sound..tasty, but it's nutritional information is what got me.

It's got about 18 grams of protein for starters! That is incredible! It also has amazing source of calcium as well as iron, BOTH of which I need to include in my diet.

The taste is kind of nutty, as well as textured. Nothing like tofu! It definitely doesn't have a strong taste of anything.

SO, as I was looking for a beginners Tempeh recipe to try, since I have never even tried it before, I found out that Ashley had a recipe. It was breaded tempeh, and sounded delicious!

So I tried it, and fell in love.

If you want the recipe, just click HERE. The only thing I did different was add more seasonings to the bread crumbs. I added garlic, paprika, cumin, and corriander.

It was just what I needed. I dipped it in a Thai Peanut dipping sauce, and was in HEAVEN! My father in law-who is a REAL meat and potatoes guy even said it was amazing, as well as the hubby..Who took too many bites, and left little for me! :)

I definitely felt like I had eaten something substantial. I was full and OH SO HAPPY! I will definitely be experimenting with tempeh alot more often. Also, if you have any tempeh recipes you want to share... :)

Next we have a different take on a Chicken salad sandwhich..

This time made with Chickpeas!

Chickpea Salad Sandwhich

(If you want to use chicken go right ahead! It works just the same!)

Ingredients:

3/4-1 cup cooked chickpeas

diced tomatoe

diced cucumber

golden raisins

1-2 TB diced walnuts

2 TB diced fresh basil

1/4 cup + 1 heaping TB of hummus (I used garlic artichoke)

1 1/2 tsp. Nutritional Yeast

salt & pepper (to taste)

Paprika

Directions:

1. In a bowl, mash chickpeas a little bit so they are somewhat chunky and mooshed :)

2. Then add tomatoes, cucumbers, basil, raisins, walnuts to the chickpeas. (These ingredients are what I had on hand. Throw whatever you like into your normal "chicken" salad sandwiches.)

3. Then add hummus and spices and stir until desired consistency is reached. Adjust spices to taste preference.

4. Enjoy!

I love this!

Chickpeas are SOO versatile. It was quick to make, and I had leftovers, so I saved some in the fridge for next time I need a quick snack!

I also always use hummus in replace for mayo. It works just the same, and taste alot better..to me any ways..

I am really excited about branching out with different foods, styles, and flavors. I hope that I find a few good ones to share with you along the way!

Question:

Have you ever or are you currently branching out with your cooking? How so? Do tell :)

Huge Vegetarian Burritos

February 10, 2011 Arielle

**Note** If you haven't joined my Facebook page and would like to, do so HERE. There may just be a GiVeAwAy coming soon =]**

***********************************************************************************

There is one thing that I have always despised about the Hubby.

It's not that he can put Baby Boo to sleep in a matter of seconds, where as it takes me an hour..

And despite that pissing me off, I don't despise him for it...I simply use love him more for it.

But there is one thing...one very important thing, that makes me angrier than if someone told me there would be no more chocolate in the world.

It's simply the fact of how he eats.

You see, in college when I was overly concerned about food, and would hide behind a couch if someone showed me carbs and told me to eat them, I learned that Hubby, who was BF at the time, could stomach anything. And when we would go out to dinner, he would down a "HUGH JASS" burrito no questions asked, all the while maintaining his sexy athletic figure. I would stare him down as I picked at my dressing-less bowl of lettuce, and wished bad things. Not so evil, but that maybe his BuTt would bubble out the next day from all the meaningless fat and calories he was eating. Needless to say my wishes never came true. =]

Ever since we have been married, I have come to the terms with the fact that some people are just lucky. They can eat whatever they want, and yet look like a champ. It simply is not a struggle for them. (AKA skinny mean girls in highschool =])

But I have learned that "looking thin" means nothing, but feeling healthy means everything. I'm not saying it's not ok to eat pizza, or have dessert. I mean, I do believe in, "living a little.." =] What I am saying is that, now, I simply don't have a desire to eat a whole large pizza from little "sleezers," because I know I will most likely feel like crap after I do.

I eat what I want, and what makes me feel better about my self...

And I feel a whole lot better when I eat one of these...

Hugh Jass Burritos

Ingredients: (Bean Puree)

1 can chickpeas

1 1/2 TB Balsamic Vinegar

1 TB Tamari (or Soy Sauce)

3-4 TB water

1 medium garlic clove chopped

1 1/2 tsp. curry powder

Ingredients: (Veggies Saute)

1 TB Olive Oil

4 garlic cloves chopped

1 LG cup chopped broccoli

1 cup yellow bell pepper

2 TB Worcestershire Sauce

1 tsp. Tamari (soy sauce)

1 cup frozen corn

salt and pepper (dash or two)

Tortillas

Avocado

Hummus Cheese(ohsheglows)

Serving: Enough for 1 burrito

4 TB hummus

1 TB Nutritional Yeast

1 TB plain almond milk (or reg milk) to thin it out

Directions: (Bean Puree)

1. Combine all ingredients in the Bean Puree section into a food processor or high speed blender, and puree until smooth. Set aside.

(For the Veggie Saute)

1. In a frying add oil, garlic, salt and pepper and cook for 1-2 minutes. Careful not to let it burn.

**Side note....***

Do NOT drop your big glass of olive oil on tile...

You most likely, will regret this.

2. Add Broccoli and Bell Peppers, W. sauce, and tamari, and saute for 1-2 minutes.

3. Cover veggies and steam for 1 to 2 minutes.

4. Add corn, mix together, and remove from heat. Keep covered.

5. Preheat oven to 400 degrees, and warm tortillas over stove.

6. Build your burritos. Start with Bean Puree,

7. Then add your veggies saute.

8. Next, Fold those bad boys...

9. Then place in a baking dish. I was able to get 4 big daddy burritos.

10. Top with remaining bean puree then veggies.

11. Bake for 20 minutes.

Directions: Cheese Sauce

1. Mix all ingredients together with fork, until smooth.

Assembly:

Remove burritos, and drizzle with cheese sauce, and top with avocado.

A-Freakin-Mazing!

This Burrito, seriously...better than any one I have ever...

ever...

had...

And that cheese sauce...

Holy Heck...

Beware...

Food Porn...

You want to know the best thing about these burritos??

This is now Hubby's favorite meal...

Take that you skinny buns!

Roasted Quinoa Bean Burger

February 4, 2011 Arielle

I'm feeling extremely happy today!

Not because I found a $50 gift card to Target at the bottom of my diaper bag...

But because I am happy to say that I have kept up with my running goals.

I never thought I would pick up running again after having Baby Boo. After not working out for "nine months"...which turned into...a year...it is just so hard to pick back up.

Sure I walked, and did some spin classes here and there, but when your a mom 24/7 with no time for yourself...

It's hard to fit it in.

And now I wonder...

How do people with more kids exercise?? Take time for yourself??

I guess this whole Mama thing is a work in progress, but I can attest that every day Baby Boo gets older, it's easier to exercise. Now that she can entertain her self with teething biscuits and measuring spoons,

Mama can fit in a workout video here and there...

...

Or have more time in the kitchen to cook some delicious food. =]

Like a life changing...

OK I won't go there again.

But i'll just say...it's pretty amazing.

Roasted Quinoa Bean Burger

Ingredients:

1/3 cup cooked black beans

1/2 cup assorted roasted veggies

(sweet potato, zucchini, onion drizzled w/ EVOO & balsamic vinegar, S&P)

1/3 cup plain cooked Quinoa

Salt&Pepper

*A reader said these stick together really well when you add 1 chia egg to the recipe!*

Directions:

1. Start with your veggies. I used 1 sweet potato, 1 zucchini, and 1/2 of onion.(What I had on hand. Would def suggest the sweet potato & onion!) Chop and spread on baking sheet. Drizzle w/ EVOO and Balsamic vinegar, Salt and pepper. If you don't want extra veggies to save for later uses in the week, divide veggies in half. (I.E. 1/2 sweet potato, 1/2 zucchini..etc..)

2. Cook in oven to 350 for 30 minutes.

3. Reserve 1/2 cup of mixture, and if you have extra veggies, save the rest in a sealed container in fridge to use through out the week. On salads, in sandwhiches, in quesadillas, etc..

4. In a food processor add veggies and black beans.

5. Blend until a little chunky.

6. Then add quinoa and process until blended. Leave a little chunky, you don't want it too creamy.

7. Add a little spices if you would like such as cumin or paprika. Then add Salt and Pepper to taste.

8. Form into balls, 2-3, and flatten out to patties.

9. In a preheated 400 degree oven, bake patties for 30 minutes. 15 minutes on both sides.

10. Once they are done, you can add a little coconut oil in a skillet and fry both sides for a crispy outer edge. (optional)

11. Place patty in a tortilla, or hamburger buns, and load with your favorite toppings.

12. Enjoy!

Unfortunately I was out of toppings since I was Low on groceries.

So I used some cilantro dressing and mustard...

Whatever works =]

This "burger" has amazing stats as far as nutrition goes. I don't like to count calories, but these are pretty amazing =]

Nutrition Facts

User Entered Recipe

3 Servings

Amount Per Serving

Calories182.3 Total Fat2.1 g Saturated Fat0.1 g Polyunsaturated Fat0.1 g Monounsaturated Fat0.0 g Cholesterol0.0 mg Sodium14.5 mg Potassium337.2 mg Total Carbohydrate35.1 g Dietary Fiber5.5 g Sugars5.3 gProtein6.7 g

Ok, are you ready for a challenge question??

What the heck does a sweet potato look like?

Are they orange, like sweet potato fries, or are they white like a regular potato..??

I'm so confused.

Green Drinks & Nut Butter Coated Fries

January 14, 2011 Arielle

I have been feeling AmAzInG lately.

Ever since Baby Boo was born, I have kind of been a homebody...

She was always too little to take places, and since I was her only source of food, I couldn't really leave her with anyone for too long.

BUT NOW...

She is old enough to go for walks and ENJOY it! She loves to be outside and play. She is easy to take places because I know if she gets hungry I can give her a bottle. (She also isn't eating ever hour.) And she is easy to leave with the hubby if I need to go to the grocery store/gym.

So recently we have taken walks, I have gone to the gym, and we have played for hours. She is happy and so is mamma.

In other Baby Boo news, I have had to do alot of this lately:

This fearless little angle just arches her back and practically falls out of each thing she is placed in. Luckily mamma has reflexes like a cat...Powers which I didn't know I had until I had to use them.

Little dare devil.

Also, to keep up with my New Year's Goals, I have been aiming at training for a half marathon. I have been running and trying to build up my endurance, and have felt awesome! I have a program on my I-Phizzle that helps you train. It teaches you to run a little, then walk a little, and eventually you will be able to run that half marathon. Last night I ran 5 minutes, then walked one minute. Your supposed to repeat that 10 times. Not easy, but I know that I must keep it up if I want to reach my goal =]

Now, I don't know if your like me, but when I work out, I am more likely to make better choices about the food I am eating. I am SuPeR excited to share with you a NEW green drink that I think many of you will like. I'll reassure you again...

You cannot taste the spinach =]

My brother and sister in law always bring by boxes of oranges from the house. I love it because I am obsessed with fresh squeezed OJ.

The only thing I don't know if I like is pulp...

It makes me...uncomfortable =]

That's ok...pulp or no pulp, your still my lover fresh squeezed orange balls of juice.

And as I sqeezed that precious juice into my glass, I couldn't help but think of those ice cream bars I used to have as a kid...So creamy, so orangey...

And then I knew I just had to try and recreate...

In a green drink form...

Creamsicle Green Drink

Ingredients:

1 Cup fresh squeezed OJ

3/4 cup Vanilla almond/soy milk

2 cups fresh spinach

1/2 (heaping)cup frozen peaches

1 medium banana

ice

Directions:

Blend in blender until smooth and creamy.

Oh MY Lanta!

I couldn't believe something SO good, was a benefit to my body.

It definitely reminded me of those yummy ice cream bars.

If you want to turn this into a protein drink I'm assuming you could add vanilla protein powder too!

I think this drink brought me luck today, because as I was stumbling through recipes, I found one that rocked my slippers off (I don't wear socks...I wear Snooki slippers)