Are you up for the challenge?

We have all heard about how BAD the microwave is for us, right?  The whole 'making your food radioactive' thing is not what I call the healthiest idea in the world.  In our environment, radiation is all around us.  Because of this, the more we expose ourselves to microwaved food, airport body scanners, cell phones, etc., the more in-danger we become.  It's the cumulative effect of all of these devices that get us into trouble (trouble meaning the hospital bed...)

That said, I challenge you to give up your microwave for a week and see how you do.  I bet you can do it, especially when you see how easy it really is.  

I'll admit it- I used the microwave once every day or so, up through Saturday of this past week.  But now, I've been getting along fine without it!  It takes me no more time to boil water in my tea kettle or heat my chili on the stove than it did to do it in the microwave.  WHAT DID WE DO BEFORE MICROWAVES?  (actually...we did a whole lot.)  

Take my challenge.  I bet you can do it, too!

Vegan Zucchini Muffins

Good early morning, everyone!  I don't know why- for some reason I haven't been sleeping well.  At all.  Saturday night I woke up at 3am, last night I woke up at 1am.... BAH I'm ready to stop this cycle!!


Aaaaany way....


I made some FANTASTIC vegan muffins this week.  Check out my recipe, inspired by this message board post!! 


1 3/4 C Finely Chopped Zucchini, water squeezed out
2 1/2 C Flour (I used 1 1/2 C Whole Wheat and 1 C ground down Rolled Oats)
3 T Ground Flax Meal (or use flax seeds that have been processed)
1 Ripe Banana
1/3 C Sugar, Honey or Maple Syrup
1/3 C Oil (I used olive oil)
1 T Cinnamon
1 T Apple or Pumpkin Pie Spice
1/4 t Ground Ginger
1 T Baking Powder
1/2 C Raisins
1 C Water

(makes 12 muffins)

Preheat oven to 375

In a food processor, process together all of the wet ingredients, plus the banana and flax meal, until foamy (about a minute).

In a large bowl, mix together all of the remaining dry ingredients (including the raisins).

Pour the wet ingredients and zucchini into the dry ingredients bowl and mix well with a spoon. If the mixture is too dry, add a little bit more water.

Grease your muffin pan, and pour the mixture evenly into the cups. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.

Once baked, remove from the oven and transfer muffins to a cooling rack to cool, using a butter knife to help you get them out of the pan.



Here are the pictures!!

Like my broiler pan  cooling rack??

SOOOOooooooo gooooooood.  


OH!  I almost forgot... look at my new baybee...

Lovely.  Just lovely.  


Have a great day everybody!

Freezing CSA Produce

Good moooorrrrrrning everyone!  It's Tuesday, and in central Ohio it feels like FALL!  (which makes me smile a little bit, I'm not gonna to lie)

I have run into the issue of having too much CSA produce than I can down in one week, so I have decided to start freezing what I can.  This week:  GREEN BEANS!  Oye... I had 3 whole bags of green beans sitting in my fridge and I surely didn't want to waste them!

After doing some internet research, I figured out how to properly freeze them.  Here's the scoop:

Wash and trim the beans
Boil or steam them for 3-5 minutes (until the color is BRIGHT green)
Run the boiled or steamed beans under cool water
Place on a baking sheet or in a ziplock bag to freeze
Will last 6 months

SO, here it is in pictures!!

Fresh (massive amounts of) green beans!!

Getting my pot ready to go.  Water is almost boiling.  Like the book in the background HAHA!

Washed and trimmed green beans, getting lightly steamed.

After steamed and cooled, into the baggies they go!  It's freezer time.

I was glad that I found out how to do this!!  Hurray for saving fresh summer produce for winter!  I might have to find a vegan green bean casserole to make!  Happy Tuesday!

Another Trader Joe's Grocery Haul!!

Hi everyone! This is a little bit late... sorry about that!! Much love to you all.

Trader Joe's Grocery Haul

You asked for it....

Eatin' out of the Pantry- Part 6

Tonight on the menu was Tempeh Chili.  You can find the recipe here.

I am sad to say that the 'eating out of the pantry' challenge is now over.  I have run out of bananas, bread, and chips, so I better get to the store.  I must say, though, I did a pretty good job making up menus using only things that we had in the house!!!  You should give it a try sometime.  Flex your creative muscle!!

Eatin' out of the Pantry- Part 5

It's stuffed potato day!!!  WHOO!!  I LOVE stuffed potatoes.  This is a great travel food, as well as quick and easy meal to use up whatever you have in the fridge.

I SWEAR there is a potato under there!  Simply bake a potato in the oven or in...the...microwave...eek... and top with cooked beans, salsa, whatever veggies you have to use, and avocado.  Add salt and pepper to taste.  If you use...the...microwave...eek... you can have this meal on the table in 15 minutes!!!  Great, quick meal.  Filling, too.

Eatin' out of the Pantry- Part 4

I am excited to share one of my most favorite burger recipes yet!!!  Thank you to Angela at OSG for sharing!!!

Here is her recipe, copied from when she posted it here:


Ingredients:

• 1.5 cups cooked chickpeas
• 1/2 cup regular oats
• 10 baby carrots or 2 carrots
• 1 tbsp coconut oil (or oil of your choice), melted
• 1.5 tsp Arvinda’s Curry Masala (or other good quality curry powder)
• 1/2 tsp Paprika
• 1/4 tsp Tumeric
• 1/4-1/2 tsp sea salt, to taste
• 1/4 tsp freshly ground black pepper
• 1 tsp Parsley flakes (optional)
• 3 tbsp sunflower seeds
• 1/4 cup pepitas (pumpkin seeds)

Directions: Preheat oven to 375F. Grease a baking sheet or line with parchment paper and set aside. In a food processor, process the oats, carrots, and all the spices/seasonings (sea salt, black pepper, curry masala, paprika, tumeric, optional parsley) for 30 seconds or until somewhat smooth. Now add in the chickpeas at 1/2 cup increments and coconut oil (melted), stopping to scrape down the bowl as necessary. [My food processor was quite cantankerous during this process (it didn’t process the chickpeas well, but that may have been because I doubled the recipe and I had too much in my bowl!)]. Once the chickpeas are mostly processed and smooth, take the mixture and place in a medium sized bowl. Stir in the sunflower seeds and pepita seeds. Wet your hands and shape patties or balls. Makes about 6-8 patties depending on how big you want them. Note: You can also pre-bake these for about 20 minutes and them pop them on the BBQ to finish them off!

Here's my process, in pictures.

These burger babies are FANTASTIC.  I used mine as a crouton (of sorts) on my salad for dinner.... HOLY YUM.

Eatin' out of the Pantry- Part 3

If you're trying to save money, eating out of the pantry is great if you have a lot to choose from.  We've been doing great so far.

Rice and Beans with Veggies

This is one of the easiest meals I make.  I take quick cook brown rice and cook it in boiling water for 10 minutes.  Once cooked, drain and return to pan.  Place pan back on the oven burner and mix in cooked beans, whatever frozen veggies you have, and 1/4 cup of salsa.  Cook for 2-3 minutes, until hot, and spoon over a bed of lettuce.  Top with Franks Red Hot Sauce and slices of avocado.

Eatin' out of the Pantry- Part 2

So far so good!  Eating out of the pantry has been pretty easy so far!  Here is dinner:

Tempeh Mash in Cabbage Leaves

In a pan over medium heat, cook chopped Tempeh and any frozen veggies you have on hand in enough tomato sauce to cover.  Simmer until hot and add salt and pepper to taste.  Spoon into a cabbage leaf, fold up like a burrito, and nom nom nom.

Eatin' out of the Pantry- Part 1

Good evening, everybody!  Whenever I have to buy new clothes, new appliances, new anything... I try and save in other places.  And it's not because we NEED to save in other places, it's just a habit.

So anyway, I told Brenton this week "let's try to eat out of the pantry for the entire week!" 

Here we go!

Our breakfasts and lunches aren't that exciting, so I'm going to stick to dinners.

Dinner 1-  Raw Pasta with Tomato Sauce

Look how yummy!  I spiralized half of a yellow squash and topped it with a sauce made of cherry tomatoes blended with olive oil and garlic.  SO good.  SO SO good!!!  This is a great lunch, and in fact, I think I'm going to make this again tomorrow.  :)

Case-O-The Mondays?

Need a pick-me-up this morning??

I made a great new smoothie that will make the worst case of the Mondays go away!

Hello yummy smoothie.  Where have you been all my life?

3 Beets
Handful of Blueberries
Juice of half of a Lemon
Handful of Spinach
Amazing Grass Green Powder
Top with Blackberries

Make it a great day!

My New Addiction

I have a new addiction, and I'm sorry to say that they are SO addicting that I cannot buy them every week.

I.  Love.  These.


What I love even more are the ingredients.

Nice.




Aren't these little 'mistakes' cute?

You can't really tell which flavor you'll get because they all look alike.  It's like a surprise in each bite!


If you're at TJ's any time soon, pick up a pack.  I think they're only $2.50ish.


Have a good Sunday!

My Bullet!!!!!

This time baby, I'll be bullet-proof....

Couldn't resist.

Look what arrived in the mail?!

My new bullet!!!  WOOOO HOOOO!!!!   And the best part is....

SEE THAT?!  FREE!!!  DOUBLE WHOO HOOO!!!!  I won it from Camilla.  I haven't been able to try it yet because all of the parts are in the dishwasher, but as soon as I do, I'll report my findings.

One thing I do find funny though... anything ironic with this picture???

So...uhh.... you're not supposed to touch the blade, yet there is a sticker that you have to peel off of it.  Hmm.....

Hope you have a wonderful Saturday!

Vegan Pizza

Hi everybody!  I made a YUMMY vegan pizza tonight for din din, complete with nut cheeze!!

Fastest dinner ever.  EVER.  All I did was top an Ezekiel Sprouted Grain Tortilla with some Organic Pasta Sauce, Organic Frozen Veggies (literally whatever I had in the freezer... tonight was Peppers, Peas, and Spinach), Organic Zucchini, and a drizzle of Nut Cheeze.  Baked at 350 for 10 minutes on a cookie sheet.  Eat.  See how easy?  Hearty, too.

Nut Cheeze

3/4 C Nuts (I used Almonds and Sunflower Seeds)
1/2 Lemon (juiced)
1 t Garlic Powder
1/2 t Onion Flakes
1/2 t Sea Salt
1 c Water

Blend until smooth.

Enjoy!