tag:blogger.com,1999:blog-24040368772402280232024-03-04T21:08:01.338-08:00The Bloom KitchenDanyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-2404036877240228023.post-13629147653828557222013-04-14T08:05:00.001-07:002013-04-14T08:08:59.168-07:00Vegan Shepherd's PieThis recipe has been a favorite of mine for a few years. It's always changing depending on what I have on hand, but always tasty. I love doing healthier, veggie versions of traditional dishes, especially Newfoundland food, because that will always have a special place in my heart. I think Shepherd's Pie originated in Scotland, but we share many similarities in our traditional cooking.<br />
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Shepherd's Pie is one of those dishes that taste better the next day, after all the flavours have had time to soak into everything. That's one reason why I love casseroles, it's so easy to make enough to last the whole weekend (This particular one didn't last more then 24 hours, though. It was that yummy.)<br />
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<b>Vegan Shepherd's Pie</b><br />
<span style="font-size: x-small;">serves 5</span><br />
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Ingredients:<br />
3 medium potatoes, cubed (equals about 3-4 cups)<br />
1-2 tbsp butter (or Earth Balance)<br />
1-2 cups veggie stock<br />
1 chopped small onion<br />
2 minced garlic cloves<br />
2 medium carrots, chopped (about 1 cup)<br />
3/4 cup dry TVP<br />
1/2 cup dry red lentils (optional, but I like the extra protein)<br />
1/2 cup frozen corn<br />
1/2 tsp cumin<br />
salt & pepper to taste<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLEKvT0J4jxghp_ety0dws6CllUGV9AFhWbbBc9kNIOCNO-Oraazm_3pMys1HAc-66sEn5EzsX1e8qzXyiv7C4s7yXpEn9XbkYT5_yx4CaOUKvWZFnGN6JT1bQOUByC8Cf7auesSV6vI/s1600/sheppards+pie.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLEKvT0J4jxghp_ety0dws6CllUGV9AFhWbbBc9kNIOCNO-Oraazm_3pMys1HAc-66sEn5EzsX1e8qzXyiv7C4s7yXpEn9XbkYT5_yx4CaOUKvWZFnGN6JT1bQOUByC8Cf7auesSV6vI/s320/sheppards+pie.tif" width="320" /></a></div>
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<b>Directions:</b><br />
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1. After you have your potatoes chopped, add them to a stock pot of boiling, salted water. Simmer until tender (about 10-15 mins).<br />
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2. Meanwhile, start another pot with 2 cups of water for your red lentils. Once it's boiled, add your rinsed lentils and reduce to a simmer. They don't need to be fully cooked, they'll finish cooking while in the oven, so about 15 mins on the stove top should be fine.<br />
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3. When your potatoes are done, save some liquid at the bottom of the pot after you've drained them for your mashed potatoes. Add the butter and start mashing! I used a splash of unsweetened Almond Milk so they were a bit creamier. Salt & pepper to taste.<br />
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4. Add the chopped onion, garlic and carrot to a saute pan with a splash of oil. Cook about 10 mins, until tender and fragrant.<br />
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5. Pre-heat oven to 375. Add your tvp to the bottom of your casserole dish, and rehydrate with 1 cup boiling veggie stock. Let it sit for 5 mins, then add your onion, garlic, carrots, (drained) lentils, corn, and seasoning. Mix everything together (Or layer it if you prefer, I think it taste better when it's mixed) Add enough veggie stock so it just covers everything. The TVP and lentils will soak up a lot of the liquid, so keep that in mind.<br />
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6. Spoon the mashed potatoes over the mixture as evenly as possible. Slightly smooth it, and score with a fork. Bake about 30-40 mins, if your mashed potatoes don't have a crispy top, then broil for 5-7 mins before taking it out of the oven. Let sit for 10 mins, then enjoy with some beets and mustard pickles!<br />
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Coming up: The recipe for my favorite pickled beets!</div>
<br />Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-89068539042451503742013-04-07T17:38:00.000-07:002013-04-07T17:38:32.567-07:00Vegetable Curry Casserole This is one of my go-to easy recipes. Casseroles are great when they're done right, they should have lots of different textures and flavours. You can put almost anything you want in a casserole, so they're convenient for using extra produce that's about to go off.<br />
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<b>Vegetable Curry Casserole</b><br />
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<b>Ingredients:</b></div>
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2 cups cubed potatoes</div>
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1 cup chopped broccoli</div>
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1 small yellow onion</div>
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1 cup coconut milk</div>
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1 cup veggie stock</div>
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1 cup canned chickpeas</div>
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1/2 cup bread crumbs</div>
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1 tsp curry paste</div>
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1/2 tsp cumin</div>
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2 garlic cloves </div>
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It doesn't look that impressive, but what it lacks in appearance, it makes up for in flavour.</div>
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<b>Directions:</b></div>
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1. Pre-heat oven to 375. Sautee your chopped onion and garlic in a pan with about 1 tsp oil. Cook until translucent and fragrant. Set aside. </div>
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2. In a stock pot mix together the coconut cream, veggie stock, potatoes and seasonings. Bring to a boil and simmer for 5-7 mins then add the broccoli, onion and garlic. </div>
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3. Add the pot mixture and chickpeas to your casserole dish. Make sure everything is well mixed. Add extra liquid if it doesn't cover the vegetables and chickpeas. Sprinkle with breadcrumbs (sometimes I drizzle oil over the breadcrumbs) and bake for 20-30 mins (until your breadcrumbs are crispy and veggies are tender). Let it sit for 10 mins before serving. Enjoy :)</div>
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Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-64974307643514752832013-04-02T17:16:00.001-07:002013-04-03T10:44:34.569-07:00Spicy Green LentilsWhat's not to like about lentils? They're quick cooking (30-40 mins), and there's no need to soak them over night. They're so cheap, they're practically free and they go with almost any meal. If I may quote wikipedia: <i>"Lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp."</i> If you have a predominately plant-based diet, you should make lentils one of your favorite foods.<br />
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<b>Spicy Green Lentils</b></div>
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<b>Ingredients:</b></div>
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3/4 cup dried green lentils (red won't work for this recipe)</div>
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1/4 cup of salsa</div>
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3 cups of water </div>
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2 garlic cloves</div>
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1.5 tps taco seasoning</div>
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.5 tps cumin</div>
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salt & pepper to taste</div>
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<b>Directions:</b></div>
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<span class="s2">1: </span>Saute your chopped garlic in some oil in a small pot. Once fragrant add the dried lentils and water. (make sure to rinse them before hand).</div>
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<span class="s1">2:</span><span class="s2"> </span><span class="s3">Bring to a boil, then simmer for 30 mins. Add extra water while cooking if it seems low. Add seasoning and salsa and simmer for another 10 mins. Garnish with plain yoghurt, or whatever you like.</span></div>
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<b>I enjoy these lentils:</b></div>
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On top of spicy oven baked hash browns (bed of spinach optional)</div>
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On a taco</div>
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In a salad</div>
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Blended then spread on toast (yum!)</div>
Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-17798124178082709832013-03-31T07:29:00.001-07:002013-03-31T07:29:09.296-07:00Fat Free Pumpkin CookiesFall has always been one of my favorite times of the year, and most of that has to do with the food. Pumpkin is so versatile and delicious I wish I could have it fresh all year round. For the other 10 months of the year I have to settle for the canned stuff, which isn't <b>too</b> bad.<br />
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<a href="http://sallysbakingaddiction.com/2012/10/24/healthy-pumpkin-chocolate-chip-oatmeal-cookies/" target="_blank">Adapted from this recipe</a><br />
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<b>Fat Free Pumpkin Cookies</b><br />
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<span style="font-size: x-small;">makes 12-16 cookies</span></div>
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<b>Ingredients:</b></div>
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1/2 cup pumpkin puree (not pumpkin pie filling)</div>
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1 large egg</div>
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1 teaspoon vanilla</div>
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3/4 cup whole wheat flour (or all-purpose)</div>
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1 and 1/2 cup old fashioned rolled oats</div>
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1/4 cup granulated sugar</div>
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1/4 cup dark brown sugar</div>
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1/4 teaspoon baking powder</div>
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1/2 teaspoon baking soda</div>
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1 and 1/2 teaspoon cinnamon (or less)</div>
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1/4 teaspoon nutmeg</div>
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1/4 teaspoon ground cloves</div>
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1/4 sea salt</div>
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1/2 cup semi-sweet chocolate chips (optional) </div>
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<span style="text-align: center;">(The original recipe calls for 1/2 cup dried cranberries, which I didn't have, but recommend.)</span></div>
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<span style="text-align: center;"><b>Other optional ingredients:</b> </span></div>
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Toasted Pumpkin Seeds</div>
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Raisins </div>
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Walnuts</div>
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Pecans </div>
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1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.</div>
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2. In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, and spices. Fold in chocolate chips (and dried cranberries, if you're using them.) Fold together the wet and dry ingredients until just combined - do not overmix. The cookie dough will be very thick.</div>
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3. Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.</div>
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Even though these cookies have no butter or oil, they're nice and moist. I'd like to modify this recipe so they're even <b>more</b> pumpkin-y.</div>
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Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-20354044648541254442013-03-29T18:15:00.001-07:002013-03-31T07:05:31.360-07:00Slow Cooker Vegetable Soup<div class="separator" style="clear: both; text-align: center;">
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<b>Ingredients:</b></div>
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2 cups cubbed potatoe</div>
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1 cup chopped carrot</div>
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1/5 cup frozen corn</div>
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1 cup cooked yellow eye’d beans</div>
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1/2 cup edamame</div>
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3 garlic cloves</div>
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1 white onion</div>
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1 tsp cooking oil</div>
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5 cups vegtable stock</div>
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.5 tsp tumeric</div>
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pinch of cinnamon</div>
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2 tsp apple cider vinegar</div>
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3 heaping tbsp salsa (optional)</div>
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<b>Directions:</b></div>
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<span class="s1">ONE:</span> Peel and chopped all your veggies. Sautee onion and garlic in oil until fragrent and translucent. Add them to slow cooker. </div>
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<span class="s1">TWO:</span> Add veggies, stock, and seasoning to your slow cooker. Set on HIGH and cook for 3 hours.</div>
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<span class="s1">THREE:</span> Make sure to soak your beans in cold water, over night. Start a pot on the stove with 4 cups of water. Rinse the pre-soaked beans and add them to your pot. Cook according to package instructions. I cooked mine for 50 mins on a low simmer.</div>
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<span class="s1">FOUR:</span> After your soup has been cooking for 3 hours, add your cooked beans. Cook for another 30 mins then add corn, edamame, salsa and vinegar. <a href="http://thebloomkitchen.blogspot.ca/2013/01/no-knead-bread.html" target="_blank">Top with some no knead bread</a>. Serve!</div>
Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com1tag:blogger.com,1999:blog-2404036877240228023.post-69470458400697152702013-03-11T18:59:00.004-07:002013-03-12T06:12:52.486-07:00Crumbled Tofu & Spinach SaladSometimes when cooking tofu I can be lazy. That's why I'm glad I discovered this "technique" (I'm using that term loosely.) Crumbling your tofu into a heated, oiled pan, is the quickest and easiest way I've found to cook it. Usually I'll press my tofu before this, but let's be honest, who always has time for that? <br />
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<b>Crumbled Tofu & Spinach Salad</b><br />
<u>Salad</u>:<br />
1/2 cup tofu crumble<br />
1/2 cup chopped apple (I used gala)<br />
sliced red onion<br />
handful of chopped almonds<br />
handful of dried cranberries<br />
spinach<br />
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<u>Dressing</u>:<br />
1 tsp hemp oil (olive oil would do)<br />
1/2 tsp balsamic vinegar<br />
splash of dijon mustard and lemon juice<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdaCnpALivNJyChi6TfSbUdW5m1thqghLbOIQfMbV6ugjxK9vCGubAygO90O8wHegK5scFndbgSo3MiGVNuiXPQnIKfUCTMDgqLGJNXMxl3wPPS9rwUhXDRsGRoAK8kNBpcjo0Z9GgAsQ/s1600/salad+mason2.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdaCnpALivNJyChi6TfSbUdW5m1thqghLbOIQfMbV6ugjxK9vCGubAygO90O8wHegK5scFndbgSo3MiGVNuiXPQnIKfUCTMDgqLGJNXMxl3wPPS9rwUhXDRsGRoAK8kNBpcjo0Z9GgAsQ/s320/salad+mason2.tif" width="320" /></a></div>
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<u>Direction</u>s:<br />
1. Heat oil in a frying pan. Crumble tofu into the pan and saute for 5-7 mins, until beginning to brown. Stir periodically. (I like to add some balsamic vinegar and honey to my tofu right before it comes off the pan, but that's optional.)<br />
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2. Add dressing to your jar, after tofu has cooled, add it as well. Then the chopped apple, cranberries almonds, onion and fill the rest with spinach. <br />
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Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-64679528410002295172013-03-11T18:58:00.001-07:002013-03-31T07:06:00.048-07:00More Salad!Mason jar salads are a trend I can get behind.<br />
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<b>Asian Noodle Salad</b><br />
<u>Salad</u>:<br />
1/2-3/4 cup cooked rice noodles<br />
1/3 cup edamame<br />
1/4 cup each of grated cabbage and carrot<br />
handful of peanuts<br />
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<u>Sauce</u>:<br />
(there's no wrong way to make this sauce, it's according to your taste, so play around with it)<br />
3 tbsp natural peanut butter<br />
1/2 tsp sriracha<br />
1 tbsp rice wine vinegar<br />
1 tsp honey (or brown sugar)<br />
1 tsp soy sauce<br />
hot water<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGdo5K7tDMjFDcEUODRpqIoQPjUUSL6NIVwd7GvMQaA27esYmGLhvkfq9Y5tUrmDO9zoLqsuSenedjwOCb6FZsYhyphenhyphenKyiURw0ASGfddbf85ZyrtIhA5EiwllnKNNLXwJgXrfM_DlQmh54/s1600/noodle+mason.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGdo5K7tDMjFDcEUODRpqIoQPjUUSL6NIVwd7GvMQaA27esYmGLhvkfq9Y5tUrmDO9zoLqsuSenedjwOCb6FZsYhyphenhyphenKyiURw0ASGfddbf85ZyrtIhA5EiwllnKNNLXwJgXrfM_DlQmh54/s320/noodle+mason.tif" width="320" /></a></div>
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<u>Directions</u>:<br />
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1. Whisk together sauce ingredients, gradually adding hot water depending on desired thickness .<br />
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2. Cook noodles according to package directions. Defrost edamame. Assemble salad. Enjoy at a later time!Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-22015562063811252922013-02-14T19:51:00.003-08:002013-02-16T09:41:58.328-08:00Mason Jar Taco SaladI guess mason jars are the new tupperware. I have to admit, I love seeing the rainbow layers of a nice jar salad, verses an opaque container. You need a separate bowl to dump the salad in, which is the only draw back. Sometimes I pack them lose, so it's easier to eat.<br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredients:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: x-small;">fills 2 jars</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><a href="http://thebloomkitchen.blogspot.ca/2013/01/easy-peasy-black-beans.html" target="_blank">1 cup of Easy Peasy Beans</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 cup of corn</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/3 shredded broccoli</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 tbsp graded cheese (Daiya works as well) </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 cup shredded carrot</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 handfuls of spinach</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Extra dressing:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp plain yogurt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tbsp salsa</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I made the extra dressing and kept it in a separate container. If you have enough sauce from the beans you don't really need a separate dressing.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">I don't think this recipe needs it's own "Directions" section. It's pretty self explanatory. </span></div>
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And now I don't have to worry about tomorrows lunch.</div>
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<br />Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-76222817702425721162013-02-14T18:28:00.003-08:002013-02-14T18:29:06.413-08:00Blueberry Banana Soft Serve <div class="separator" style="clear: both; text-align: left;">
Banana soft serve is a classic, easy ice cream replacement. You can eat it by its self, or over your <a href="http://thebloomkitchen.blogspot.ca/2013/02/vegan-waffles.html" target="_blank">favorite waffles</a> (that's what I did)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-non7hLJGx7vIjJltiUKiIYtk7zWGzjRtAmEyi71WeTp3nPZa4TxHxO0psISNQjwRq4AUdAogIzDmQyfmO7DBWIu2QOX6aEAp_PUmyij4PkduNDfVtB6QTeZpO1BUWhBrw9SklAg0De4/s1600/banana+soft+serve.TIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-non7hLJGx7vIjJltiUKiIYtk7zWGzjRtAmEyi71WeTp3nPZa4TxHxO0psISNQjwRq4AUdAogIzDmQyfmO7DBWIu2QOX6aEAp_PUmyij4PkduNDfVtB6QTeZpO1BUWhBrw9SklAg0De4/s320/banana+soft+serve.TIF" width="320" /></a></div>
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<b>Ingredients:</b></div>
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1 frozen pre-chopped banana</div>
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1/2 cup frozen blueberries</div>
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2 frozen strawberries</div>
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1/2 cup almond milk (depending on how thick you'd like it)</div>
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splash of vanilla </div>
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<b>Directions: </b></div>
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-Chop the banana and place it in a freezer bag. Freeze over night.</div>
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-Place all ingredients in your blender or food processor. Blend! :)</div>
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Your soft serve should be really thick, similar to ice cream, depending on how thick you'd like it, adjust the amount of milk accordingly. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHG93XnQG3TGa9EPLovOG2QyLshJuLF5YpRz1Z_pOl7hzIwO36E25LJUOTqO9nIrcnIoglAMY_57yaVdSMW-bb-A6ZMaLlSiMonoceb1qxzgWtsA6fP2xpBEOKYfelg-ovez4M4PenJWE/s1600/DSC_9407.NEF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHG93XnQG3TGa9EPLovOG2QyLshJuLF5YpRz1Z_pOl7hzIwO36E25LJUOTqO9nIrcnIoglAMY_57yaVdSMW-bb-A6ZMaLlSiMonoceb1qxzgWtsA6fP2xpBEOKYfelg-ovez4M4PenJWE/s320/DSC_9407.NEF" width="320" /></a></div>
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Banana soft serve can be made in so many ways. Chocolate and peanut butter; mango and coconut milk, strawberry kiwi, and so on and so on.</div>
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Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-22523094887175446272013-02-13T15:24:00.005-08:002013-04-15T19:36:01.591-07:00Vegan Waffles<div class="separator" style="clear: both; text-align: left;">
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Ok, so waffles! If you enjoy making your food by cooking it with two mini irons, then I suggest you invest in a waffle maker. I picked mine up for $5 at the thrift store and I've never looked back. They're less messy then pancakes, and there's something fun about eating gridded food. Waffles can be sweet or savoury, so I say we start making waffles the new trendy side dish. </div>
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<b>Vegan Blueberry Waffles:</b></div>
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<span style="font-size: x-small;">Serves 3</span></div>
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1 cup whole wheat flour</div>
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3/4 tsp baking powder</div>
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Pinch of sea salt</div>
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2 tbsp sugar</div>
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1/4 tsp cinnamon</div>
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1/2 cup milk substitute</div>
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1/2 cup water </div>
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1 tsp vanilla </div>
2 tbsp vegetable oil<br />
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1/2 cup blueberries </div>
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<b>Directions:</b></div>
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-Mix dry ingredients together in a large mixing bowl. </div>
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-Gently stir in milk, water, vanilla and oil. Fold in berries.</div>
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-Prepare according to waffle iron instructions.</div>
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"I'm also great with chocolate chips!"</div>
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<br />Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com1tag:blogger.com,1999:blog-2404036877240228023.post-7443278500840094922013-02-05T14:30:00.000-08:002013-02-05T14:30:50.353-08:00White Bean Hummus I like experimenting with blending different beans (my life is exciting) and seeing the different types of textures you can get. White beans have been one of my favorite. I have a big bag of dried white beans, so be prepared to see them a lot on this blog.<br />
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<b>Ingredients:</b></div>
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2 cups cooked white beans</div>
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1 garlic clove</div>
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2 tablespoons fresh lemon juice</div>
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1/3 cup olive oil</div>
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1/4 cup salsa (optional)</div>
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1/4 tsp cumin</div>
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Salt & pepper to taste</div>
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<b>Directions:</b></div>
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-Cook white beans according to package directions. </div>
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-When they're cool, place everything in your food processor or blender, except the salt and pepper. Pulse until coarsely chopped. Season to taste. </div>
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You can use this hummus on a sandwich, wrap, with crackers, vegetable dip, endless possibilities! :)</div>
Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-55809043695840669782013-02-02T14:11:00.003-08:002013-02-03T07:01:51.773-08:00Warming Roasted Vegetable Soup I really love <a href="http://en.wikipedia.org/wiki/Peasant_foods" target="_blank">peasant food</a>. I think if one day I could afford to buy whatever groceries I pleased, I would still be making the same type of food I do now, I'd just buy more variety. I love one pot dishes with simple whole ingredients. Oats, stew, chili, tacos, and lentils are some of my favorite things to eat, and it goes to show you don't need to spend a ton of money to eat delicious, healthy food.<br />
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I also hate chopping vegetables, so it's easier to say my food is "rustic", then to actually learn how to chop properly. Maybe one day I'll teach myself to <a href="http://en.wikipedia.org/wiki/Julienning" target="_blank">julienne</a>, but that's not today.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtN6AmrwwqHmfsFHYs1KcFWnc6_6_yXAx1M5_0J6erK76ksYYVB6yKaVDfoI87sfMf8EYiRfz79NBKWwUJOBpR_JnP98FwCD060c0Nk3Ab46fWULAYek8whuZ1iVbZoX_Y7VEFQP3AceA/s1600/turnip+soup+chickpeas.TIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtN6AmrwwqHmfsFHYs1KcFWnc6_6_yXAx1M5_0J6erK76ksYYVB6yKaVDfoI87sfMf8EYiRfz79NBKWwUJOBpR_JnP98FwCD060c0Nk3Ab46fWULAYek8whuZ1iVbZoX_Y7VEFQP3AceA/s320/turnip+soup+chickpeas.TIF" width="320" /></a></div>
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<b>Warming Roasted Vegetable Soup with crispy chickpeas</b><br />
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<b>Ingredients: </b></div>
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<u>Soup</u>:</div>
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1 small turnip (about 2 cups chopped)</div>
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2 medium carrots</div>
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1 small onion</div>
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2 garlic cloves</div>
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3/4 cup split yellow peas</div>
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6-7 cups vegetable broth</div>
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1 cup coconut milk</div>
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1.5 tbsp apple cider vinegar</div>
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1 tbsp curry powder</div>
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1 tsp cumin</div>
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<u>Crispy Chickpeas</u>:</div>
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(start marinating the night before)</div>
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1 cup chickpeas (pre cooked, or canned)</div>
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1 tbsp <a href="http://en.wikipedia.org/wiki/Sriracha_sauce" target="_blank">sriracha</a></div>
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1 tsp curry paste</div>
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2 tbsp canola oil (for cooking)</div>
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<b>Directions:</b></div>
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- Pre heat oven to 350. Chop turnip and carrots into 1.5" pieces (The turnip make take longer then the carrots, so you can chop then a bit smaller if you like), coat in oil, and put in oven safe dish. Roast for 30 mins, or until golden and soft. </div>
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-While vegetables are roasting start a stock pot on the stove with coconut oil, onions and garlic. Sautee until fragrant and translucent. Add broth, spices and split peas. Simmer for 30 mins. Add roasted vegetables, coconut milk, and vinegar, simmer for 15 mins.</div>
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-Let soup sit for 20 mins before blending. </div>
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Crispy Chickpeas:</div>
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These are so easy, and you can use them to garnish anything from salads, tacos to soup.</div>
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-Marinate the chickpeas in <a href="http://en.wikipedia.org/wiki/Sriracha_sauce" target="_blank">sriracha</a> and curry paste overnight. </div>
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-Heat oil in a saute pan and add chickpeas (drain the chickpeas of the marinade before you add them to the oil or it will spit a lot.) Cook for about 7-8 mins on medium heat, or until desired crispiness. Sprinkle over soup! Or anything else that suits your fancy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZS3hP_jAbunFUKREByQW_x_UEj3rJ6gTBI8YV_uLKkaqEWd88lsBFJXUsT3iRXuiUetOaQNcPq7TuudckASr3jB5AQfW-K4ABad-_oP9Bv6t5LvDOIfTEEjrDekISd_gQtoif1jxhpCE/s1600/turnip+soup+chickpeas2.TIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZS3hP_jAbunFUKREByQW_x_UEj3rJ6gTBI8YV_uLKkaqEWd88lsBFJXUsT3iRXuiUetOaQNcPq7TuudckASr3jB5AQfW-K4ABad-_oP9Bv6t5LvDOIfTEEjrDekISd_gQtoif1jxhpCE/s320/turnip+soup+chickpeas2.TIF" width="320" /></a></div>
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There's nothing more comforting then a bowl of soup this time of year.</div>
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<b><br /></b>Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-10068065401688667892013-01-29T05:09:00.001-08:002013-01-29T05:11:13.558-08:00Zucchini Cake <div class="separator" style="clear: both; text-align: left;">
Zucchini cake is one of my favorite things to bake (In reality I think I like eating it more then baking it.). Normally I would try and do some kind of icing, or drizzle, but I was pressed for time when taking these photos. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngbxU4d_CrzcsWXn4HTWRrDCUtrIGxqU7RB4SthqoCKbwEqrfQVHLGSUu93aAVdd7x5Cklly8tkpg4xoRFre4OwHniVvLyvgYspUUBP89Ye4YN4Lnpk63fJt87nWj1J3rwredu7iOA34/s1600/z+cake1.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngbxU4d_CrzcsWXn4HTWRrDCUtrIGxqU7RB4SthqoCKbwEqrfQVHLGSUu93aAVdd7x5Cklly8tkpg4xoRFre4OwHniVvLyvgYspUUBP89Ye4YN4Lnpk63fJt87nWj1J3rwredu7iOA34/s320/z+cake1.tif" width="320" /></a></div>
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Have some zucchini you need to use? Put it in a cake!</div>
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<b>Ingredients</b></div>
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1 cup all-purpose flour</div>
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1 cup whole wheat</div>
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1 tbsp baking powder</div>
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1 tsp cinnamon</div>
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1/2 tsp salt</div>
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1/4 tsp nutmeg</div>
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1 egg</div>
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3/4 cup packed brown sugar</div>
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1/2 cup each vegetable oil and milk (I used Almond Milk)</div>
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2 tsp vanilla</div>
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1-1/2 cups grated (unpeeled) zucchini</div>
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1/2 cup chopped walnuts, (optional)</div>
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<b>Directions:</b></div>
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In bowl, stir together flour, baking powder, cinnamon, salt and nutmeg.</div>
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In separate bowl, whisk together egg, brown sugar, vegetable oil, milk, and vanilla. Stir in zucchini, and walnuts (if using). Pour over dry ingredients; stir just until combined. Scrape into greased pan.</div>
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Bake in centre of 350°F (180°C) oven for 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0hO5et0PR85oKVLNeFOvXIirNFWdKaLIaw0TMt8_XMiRg3tBP8um7rntWPFU_jWd8uDR1BsvVGpGUVJTiGeNAKQ74B1l481ZTd2ao15KrVLag-pYQoaxqpqQfLuQmtMvZYv3dJrWF4I/s1600/zcake3.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0hO5et0PR85oKVLNeFOvXIirNFWdKaLIaw0TMt8_XMiRg3tBP8um7rntWPFU_jWd8uDR1BsvVGpGUVJTiGeNAKQ74B1l481ZTd2ao15KrVLag-pYQoaxqpqQfLuQmtMvZYv3dJrWF4I/s320/zcake3.tif" width="320" /></a></div>
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"I'm also good with chocolate chips!"</div>
<br />Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-34436580572135462952013-01-28T15:22:00.000-08:002013-01-29T05:10:14.789-08:00Breakfast Trail Mix CookiesOk, so these cookies aren't exactly "healthy" breakfast food, but they're a nice break from my normal meal of oats and fruit. You could probably make these even healthier by substituting the butter for mashed banana or apple sauce. I'll probably experiment more with this recipe because these came out really delicious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIAdtWdu7VY_29Cru0x4fZRYopRcSUy-BgG45pvXS2mGBREZDLZfpcD4TGH27I29_BeUWBCQ4z_GQ8VjhsUfEAITSvmZuLJ8x5JwW1FPvSH2Grqe3hm9g6Uk346yAGqMgFG4Vc_jJGN8/s1600/trail+mix+cookie.TIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIAdtWdu7VY_29Cru0x4fZRYopRcSUy-BgG45pvXS2mGBREZDLZfpcD4TGH27I29_BeUWBCQ4z_GQ8VjhsUfEAITSvmZuLJ8x5JwW1FPvSH2Grqe3hm9g6Uk346yAGqMgFG4Vc_jJGN8/s320/trail+mix+cookie.TIF" width="320" /></a></div>
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<b><span style="text-align: center;">Ingredients</span>:</b></div>
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1 1/4 cup rolled oats</div>
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1 1/4 cup trail mix (I used equal parts chocolate chips, dried cranberries and peanuts)</div>
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3/4 cup whole wheat flour</div>
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1/4 cup brown sugar</div>
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1/4 cup room earth balance (or real butter)</div>
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1/4 cup water</div>
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1 flax egg (or real egg)</div>
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1/2 tsp baking soda</div>
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1/2 tsp salt</div>
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3/4 tsp cinnamon </div>
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1/4 tsp nutmeg</div>
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<b>Directions</b></div>
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-Preheat oven to 350*F.</div>
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-Mix all dry ingredients together, then do the same with the wet. Add The wet to dry.</div>
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-Bake for 12-15 mins, until cookies are firm enough to transfer.</div>
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-Cool on a baking rack, and then store in an airtight container.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUX_gVRoz2CMFXpQjkxc5-OcH77nprlMOq3pct0meV-3VGSG7TH-gE0_LBL_pshXer24b1FqDuaSnZfD_YiCHnKo1qbqDsmwem813ia5nqgcOZWBczsrKFkZQxAg1RIenB2Rdt7mDXrw/s1600/trail+mix+cookie2.TIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmUX_gVRoz2CMFXpQjkxc5-OcH77nprlMOq3pct0meV-3VGSG7TH-gE0_LBL_pshXer24b1FqDuaSnZfD_YiCHnKo1qbqDsmwem813ia5nqgcOZWBczsrKFkZQxAg1RIenB2Rdt7mDXrw/s320/trail+mix+cookie2.TIF" width="320" /></a></div>
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These cookies would also be great with 1 tsp orange zest.</div>
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Adapted from this <a href="http://www.callieflowerkitchen.com/2012/08/22/healthy-trail-mix-cookies/" target="_blank">recipe</a></div>
<br />Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-15779992442046006472013-01-28T06:11:00.002-08:002013-01-28T15:28:18.180-08:00Strawberry Banana SmoothieSmoothies are my number 1 favorite food! They're great for breakfast, a mid afternoon snack, or, if made right, can qualify as a dessert :)<br />
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This isn't the most original smoothie I've made, but it's still a classic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuqxpR45XunED1KaV17ojHxE0zoH0ar9jQ4ivf_PsZKx8yivLof1heWMdz24PIG2drvkYrwCqbKVbsNgYZK4Ym2sdduZJcfBI_0F-36Rg2xe9Ry3411zUsvtHy3JHdRMc-mMe60GCpJ4/s1600/smoothiecloseup.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVuqxpR45XunED1KaV17ojHxE0zoH0ar9jQ4ivf_PsZKx8yivLof1heWMdz24PIG2drvkYrwCqbKVbsNgYZK4Ym2sdduZJcfBI_0F-36Rg2xe9Ry3411zUsvtHy3JHdRMc-mMe60GCpJ4/s320/smoothiecloseup.tif" width="320" /></a></div>
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<b>Ingredients:</b></div>
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<span style="font-size: x-small;">serves 2</span></div>
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7 medium strawberries</div>
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1 pre chopped, frozen banana</div>
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1 cup almond milk (or another milk sub)</div>
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2 tbsp plain yogurt</div>
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1/2 cup water</div>
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splash of vanilla</div>
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Blend & Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQclIBaDJqBjbGH5w2bUkPeE7zOGuZ3t2s4DCVUKATw9ueLq_JTVgKttOoRTJTprx5Fn1kYekMap4UYnwmxYb3xdomdlAtfh0Zwa727m7LCkxrS-7WwUdixubdjLVzBaFKuVpK1nX1lFw/s1600/smoothiestrawberriesbanana.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQclIBaDJqBjbGH5w2bUkPeE7zOGuZ3t2s4DCVUKATw9ueLq_JTVgKttOoRTJTprx5Fn1kYekMap4UYnwmxYb3xdomdlAtfh0Zwa727m7LCkxrS-7WwUdixubdjLVzBaFKuVpK1nX1lFw/s320/smoothiestrawberriesbanana.tif" width="320" /></a></div>
<br />Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-30540288922100488802013-01-22T05:10:00.003-08:002013-01-28T15:29:55.277-08:00No Knead BreadI love baking bread. It has saved me a ton of money, and it's unbelievably easy to do. If you're frugal like me, baking bread is one of the best money saving tips I can suggest. Each loaf costs me under a $1 and requires minimal effort.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yG89Cr-xT1mI7hSfZxQftDBHH6-7qy9uqSr7VlYW-NOjAN55wwd9Cwx8Ty5LNtAh-K4hvxxWW-rVf17Y9xnj7pv6qRuNor8Lnbk0xfWQUO4v2sM0F1125Movhv0sW1Covu7uEy0Muf0/s1600/bread2.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yG89Cr-xT1mI7hSfZxQftDBHH6-7qy9uqSr7VlYW-NOjAN55wwd9Cwx8Ty5LNtAh-K4hvxxWW-rVf17Y9xnj7pv6qRuNor8Lnbk0xfWQUO4v2sM0F1125Movhv0sW1Covu7uEy0Muf0/s320/bread2.tif" width="320" /></a></div>
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<a href="http://budgetbytes.blogspot.ca/2011/03/olive-herb-bread-230-recipe-019-serving.html" target="_blank">I've adapted this recipe from Budget Bytes</a> many different ways.</div>
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<b><b>Some of my favorites:</b></b></div>
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- 0.5 cup raisins and 1 tsp cinnamon</div>
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- 1 tsp Italian seasoning and 0.5 tsp garlic powder</div>
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- 1 tbsp orange zest with 0.5 cups dried cranberries and 1 tsp cinnamon </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Ek3ViZAL-YHO6-H5wZ7z94WShu-1kYLA6TJ29CxQqp00l_VYI390_MdeQOwEVzpTy1S0trpvyEyYhi1dLeRoSEzbQ0KYhUrGxVstke3zUELQPTZsBhzb_pn8S2759QVLhJLZHE69Zbw/s1600/bread4.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Ek3ViZAL-YHO6-H5wZ7z94WShu-1kYLA6TJ29CxQqp00l_VYI390_MdeQOwEVzpTy1S0trpvyEyYhi1dLeRoSEzbQ0KYhUrGxVstke3zUELQPTZsBhzb_pn8S2759QVLhJLZHE69Zbw/s320/bread4.tif" width="320" /></a></div>
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This particular loaf is just plain, but it still tastes delicious<br />
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<b><span style="font-family: Courier New, Courier, monospace;"><span style="text-align: center;">Ingredients</span>:</span></b></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: x-small;">makes one loaf</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 cup whole wheat flour<span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
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<span style="font-family: Courier New, Courier, monospace;">2.25 cups bread flour<span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1.25 tsp salt<span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
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<span style="font-family: Courier New, Courier, monospace;">.75 Tbsp active dry or instant yeast<span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1.25 cups warm water</span></div>
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">STEP 1: In a large pot or bowl, combine the dry ingredients (flours, yeast, salt, and seasoning if you're using some). Stir until everything is evenly combined.</span><br />
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">STEP 2: Add the warm water (or cranberries if you're using them) to the dry ingredients and stir until everything is moistened. If the mixture does not form a cohesive ball of dough (no dry flour left on the bottom of the bowl), add more water 2 Tbsp at a time until there are no more dry bits.</span><br />
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">STEP 3: Loosely cover the bowl and let sit at room temperature for two hours. </span><br />
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">STEP 4: After two hours, sprinkle a little flour on the dough and your hands and form the dough into a smooth ball. Prepare a baking sheet with either parchment paper or foil and a generous sprinkle of cornmeal. Place shaped dough ball on the baking sheet and let rise for 1 to 1.5 hours or until double in size.</span><br />
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<span style="color: #444444;"><span style="font-family: Courier New, Courier, monospace;">STEP 5: Preheat the oven to 425 degrees. With a very sharp knife, make a few shallow slashes across the dough from one side to the other. Brush the dough with water and then bake for 30 minutes. Let the bread cool on a wire rack before slicing.</span><span class="Apple-tab-span" style="font-family: 'Courier New'; white-space: pre;"> </span></span></div>
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<br />Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-62275996749829837512013-01-09T17:17:00.000-08:002013-01-22T14:28:26.087-08:00Mini Cupcake Cookies<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Courier New, Courier, monospace;">I have to admit, the only reason these cookies came about is because I ran out of parchment paper to cover my cookie sheet. So I improvised with my mini muffin tin and some liners. </span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Oatmeal Peanut Butter Cookies</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">Adapted from this<a href="http://www.tasteofhome.com/Recipes/Peanut-Butter-Oatmeal-Cookies-4" target="_blank"> recipe</a></span></div>
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<ul class="ingredients" style="color: black; line-height: 1.22em; list-style: none; margin: 0px 0px 26px; padding: 0px;"><span class="ingredient" style="background-color: #cebfb5; font-size: 13px; line-height: 15.850000381469727px; margin: 0px; padding: 0px;">
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span style="font-family: Courier New, Courier, monospace;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1/2 cup natural </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">chunky peanut butter</span></i></span></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span style="font-family: Courier New, Courier, monospace;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1/2 cup </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">packed brown sugar</span></i></span></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span style="font-family: Courier New, Courier, monospace;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"></span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">1 egg (<a href="http://bonzaiaphrodite.com/2011/10/how-to-make-a-flax-egg-for-vegan-baking-the-right-way/" target="_blank">or 1 flax egg</a>)</span></i></span></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span style="font-family: Courier New, Courier, monospace;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1-1/4 cups </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">quick-cooking oats</span></i></span></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span style="font-family: Courier New, Courier, monospace;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1/2 teaspoon </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">baking soda</span></i></span></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span style="font-family: Courier New, Courier, monospace;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1/2 cup </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">mini dark chocolate chips</span></i></span></li>
<li class="ingredient" style="color: #999999; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span style="font-family: Courier New, Courier, monospace;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"></span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">1 tsp cinnamon</span></i><span style="background-color: transparent; line-height: 1.22em;"> </span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGno7zyTsAzJO0jV_CYG8mPwsxfU5cjPZC5RlLOPh_YaKsLCpFluc283tMqC9JuMSK20U-zluw7MBRSUW-tqIokKup5bc_gqwZsz2d33PUZvxGGepCen8aIPgNIHuaI2gJMcM_B1qnGI/s1600/cupcakecookies.TIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGno7zyTsAzJO0jV_CYG8mPwsxfU5cjPZC5RlLOPh_YaKsLCpFluc283tMqC9JuMSK20U-zluw7MBRSUW-tqIokKup5bc_gqwZsz2d33PUZvxGGepCen8aIPgNIHuaI2gJMcM_B1qnGI/s320/cupcakecookies.TIF" width="320" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Directions:</span></div>
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<li class="ingredient" style="color: #999999; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span style="color: black;"><span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 1.22em;">In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats, cinnamon and baking soda to creamed mixture; mix well. Fold in chocolate chips.</span></span></span></li>
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<ul class="directions" style="color: black; line-height: 1.22em; list-style: none; margin: 0px 0px 7px 17px; padding: 0px;"><span class="instructions" style="background-color: #cebfb5; color: #333333; line-height: 15.850000381469727px; margin: 0px; padding: 0px;">
<li style="color: #999999; line-height: 16px; list-style: disc; margin: 0px 0px 10px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span style="font-family: Courier New, Courier, monospace;">Drop a tablespoon of dough 2" apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.<b style="line-height: 1.22em; margin: 0px; padding: 0px;"> Yield: </b>2 dozen.</span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJI0BRWPvIigbM_VDm18n7hSCd_RSL7ZU2RLrIWa7NWt90ENU5TgdVqURURu9gTtT40YA4BfyUCxSkTv5HUqDtS9C9cg-BUA0eyZUfpSzpltU0YzpuZU4af2wKKZj24sf-e8LkKp5djw/s1600/cupcakecookiesoverhead.TIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJI0BRWPvIigbM_VDm18n7hSCd_RSL7ZU2RLrIWa7NWt90ENU5TgdVqURURu9gTtT40YA4BfyUCxSkTv5HUqDtS9C9cg-BUA0eyZUfpSzpltU0YzpuZU4af2wKKZj24sf-e8LkKp5djw/s320/cupcakecookiesoverhead.TIF" width="320" /></a></div>
<br />Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-53045720574985044502013-01-01T09:25:00.001-08:002013-01-22T05:12:25.532-08:00Easy Peasy Black Beans<div class="separator" style="clear: both; text-align: left;">
This black bean recipe is my go-to for an easy, almost pre free, meal. I do several variations depending on what I have on hand, but here's the one I did yesterday.</div>
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<b>Easy Peasy Black Beans</b></div>
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<b>Ingredients:</b></div>
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1 19oz can of black beans</div>
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3/4 cup of salsa</div>
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1/2 cup of water (or stock)</div>
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2 garlic cloves</div>
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3 tbsp chopped pickled hot peppers</div>
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1 tps taco seasoning</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmo7FQxc7Sx24TxRcm6Njo1ZPLmmVssGsVs6mmCjCRA5ar2CpRtjCGWE7omZRRwxOqkZzda82ThTHlMpDG5RRhg2X0ifgMafq364tRRusNxWIHlVboAItGeSu-gOzSEwaelJbR6hdcy8/s1600/blackbeans.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmo7FQxc7Sx24TxRcm6Njo1ZPLmmVssGsVs6mmCjCRA5ar2CpRtjCGWE7omZRRwxOqkZzda82ThTHlMpDG5RRhg2X0ifgMafq364tRRusNxWIHlVboAItGeSu-gOzSEwaelJbR6hdcy8/s320/blackbeans.tif" width="320" /></a></div>
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1. Saute your chopped garlic in some oil in a small pot. Once fragrant add your drained and rised black beans.</div>
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2. Add salsa, and gradually add water as needed (I prefer mine to be a bit thicker) Add your seasoning and hot peppers. </div>
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3. Bring to a boil, then simmer for 15- 20 mins.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyXS6YLPznAWDf0Gvthyphenhypheny7alJkqRGsaUd7Ngh8hN_5LdNfzBiEEi9lr7hHw7jowSqJQs_z-I-ZFtj_JmPYdDPYyUOukQeDd2eCSUKMxsULdJDHdLTa72Opno1oAi0fZFomUOqvPGH0kU/s1600/blackbeansoverhead.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyXS6YLPznAWDf0Gvthyphenhypheny7alJkqRGsaUd7Ngh8hN_5LdNfzBiEEi9lr7hHw7jowSqJQs_z-I-ZFtj_JmPYdDPYyUOukQeDd2eCSUKMxsULdJDHdLTa72Opno1oAi0fZFomUOqvPGH0kU/s320/blackbeansoverhead.tif" width="320" /></a></div>
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<u>I like to enjoy these beans in many different ways: </u></div>
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Over rice</div>
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In a burrito </div>
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Added to scrambled eggs </div>
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Taco Salad</div>
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By themselves :)</div>
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Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com1tag:blogger.com,1999:blog-2404036877240228023.post-65731078270417417762012-12-31T14:55:00.004-08:002013-01-17T07:47:34.904-08:00How to Roast SquashHere's a little <i>How To</i> for anybody interested in roasting their own squash. Squash are cheap, healthy, and taste delicious. They are very versatile, and can be added to many different types of dishes.<br />
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<b>How to Roast Squash</b><br />
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Any type of squash or pumpkin works for this technique.<br />
For this demonstration I used Buttercup Squash.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWs1uWlwOp9hcCiMBX3ExmSMPw4wxAIlhL0cOF8Etpu0yj9A9-a2Pka4SfzVMtjjEeGFP-mw5L224ZFTaShveonwpyeqeq-MdRxdmJBOCD8sdEmxq-ItK8rF9yVvP3vc25uKA3r07cFY/s1600/preroastsquashbloom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWs1uWlwOp9hcCiMBX3ExmSMPw4wxAIlhL0cOF8Etpu0yj9A9-a2Pka4SfzVMtjjEeGFP-mw5L224ZFTaShveonwpyeqeq-MdRxdmJBOCD8sdEmxq-ItK8rF9yVvP3vc25uKA3r07cFY/s320/preroastsquashbloom.jpg" width="320" /></a></div>
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-Pre-heat oven to 350f. Cut squash in half and scoop out the inside with a spoon. Brush the insides with oil, optional, but I like to. Turn squash skin side up in an oven safe dish lined with parchment paper. </div>
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<span style="font-family: Courier New, Courier, monospace;">-Roast at 350F for about 30-45 minutes. The exact time will vary depending on the size of the squash. The skin will be slightly darker and you should be able to poke a fork quite easily through (see image below.)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-pK5BlkSXhIxjXHr3gVJv9wk-UXyApu0rmEjm4t7o-HTGmS1FCj2km0cscwcPEf7pfKT_QWnXyPO3PM78aXT7ovGhOASHv8TofVOlsbpoYvRvLq39pBeDfmvOH3gIsU-Uf3MYg8YcW4/s1600/forkbloom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-pK5BlkSXhIxjXHr3gVJv9wk-UXyApu0rmEjm4t7o-HTGmS1FCj2km0cscwcPEf7pfKT_QWnXyPO3PM78aXT7ovGhOASHv8TofVOlsbpoYvRvLq39pBeDfmvOH3gIsU-Uf3MYg8YcW4/s320/forkbloom.jpg" width="320" /></a></div>
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The flesh should be very easy to separate from the skin now. Gently scooped it out with a spoon and transfere to a blender. Blend until smooth and enjoy!</div>
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Puree'd squash can be added to tons of dishes, some of my favourites: chilli, soups, dips, and burritos.</div>
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<br />Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-14115664292703414282012-12-26T17:40:00.001-08:002012-12-31T14:56:53.982-08:00Wake Up Juice<div class="separator" style="clear: both; text-align: center;">
Having a cold glass of freshly made juice in the morning is like drinking pure energy. It makes you feel great and it tastes better then any store bought juice I've ever tried. Juicing can get expensive if you're not smart about it. I have an abundance of produce right now, and this was the perfect way to consume a large amount before it went bad. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMV8BHhpLUk5Cjlemcv96ioBPyzbANC-HiBV91XMXjc0iXJdpjOARcbdOR8MY49MHAeEf41DljHwopJn2NFaqXfs0lvW3wsqPvnuQvNSGt37VHyqerM62AK4hUlnad13cwq7Iq-kbS5t0/s1600/fruit+pre+juicing.TIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMV8BHhpLUk5Cjlemcv96ioBPyzbANC-HiBV91XMXjc0iXJdpjOARcbdOR8MY49MHAeEf41DljHwopJn2NFaqXfs0lvW3wsqPvnuQvNSGt37VHyqerM62AK4hUlnad13cwq7Iq-kbS5t0/s320/fruit+pre+juicing.TIF" width="320" /></a></div>
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Produce before being turned into delicious juice.</div>
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<b>Ingredients:</b></div>
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- 1 apple</div>
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- about 2 medium carrots</div>
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- 2 pieces of celery</div>
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- 3 clementines</div>
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- a few slices of red pepper </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNw-61qdi72XkRk-zcV_ic1Z-pan9RITsGoE0xlbeBctVCHxwIKVmxA_zp1H5ovyGHh8uhWI0Mc7fPkyPHGfMtwbFwGPCooQqX0mw9WO-9UkV-ulMap3j34IwlDwRhyphenhyphenB2h8PDyN-i4kiQ/s1600/juice+from+the+top.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNw-61qdi72XkRk-zcV_ic1Z-pan9RITsGoE0xlbeBctVCHxwIKVmxA_zp1H5ovyGHh8uhWI0Mc7fPkyPHGfMtwbFwGPCooQqX0mw9WO-9UkV-ulMap3j34IwlDwRhyphenhyphenB2h8PDyN-i4kiQ/s320/juice+from+the+top.tif" width="320" /></a></div>
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Yum!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZjSOjUaaraJlSBe-BiGnibmQZgCzKVN0rNF_jbMQfczS70u_3NQjYe661zG347LE2Qzb_CxdTNnsrp8fn9GoJ9VUz3IfTmCTO4p8unLO4rxyk1TFOR0qldEbcyqmw9cbXYGxT_RW9IY/s1600/juice+front.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZjSOjUaaraJlSBe-BiGnibmQZgCzKVN0rNF_jbMQfczS70u_3NQjYe661zG347LE2Qzb_CxdTNnsrp8fn9GoJ9VUz3IfTmCTO4p8unLO4rxyk1TFOR0qldEbcyqmw9cbXYGxT_RW9IY/s320/juice+front.tif" width="212" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAeoGKYq3k3qkFYPYY9-8tYCQklLolkk7TSJJ46if933LoZXHSJHEUWmaw1VzpMN9qzHWBxTT_dECQ8C_vi5y-y-HB9vM7mu7YvawxeucnTToUj1yDcxzuW6laMC6ftLAjfzFlZoEoyo/s1600/fig.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAeoGKYq3k3qkFYPYY9-8tYCQklLolkk7TSJJ46if933LoZXHSJHEUWmaw1VzpMN9qzHWBxTT_dECQ8C_vi5y-y-HB9vM7mu7YvawxeucnTToUj1yDcxzuW6laMC6ftLAjfzFlZoEoyo/s320/fig.tif" width="212" /></a></div>
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Fig watching the sparrows at the bird feeder.</div>
<br />Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-31958107311474869662012-12-18T14:58:00.000-08:002012-12-18T15:18:53.965-08:00Roasted Carrot and Sweet Potato Soup I'm a huge fan of pureed soup. They're so comforting this time of year. Whenever I make soup I usually throw whatever I can find into a pot and cook it. This soup was no different. I looked at what I had on hand, and worked from there. The out come was delicious.<br />
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<u>Roasted Carrot and Sweet Potato Soup </u><br />
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5 medium carrots<br />
1 sweet potato<br />
1/2 an onion (or 1 small onion)<br />
3 garlic cloves<br />
1/2 cup chickpeas<br />
1 cup coconut milk<br />
6-7 cups veggie stock<br />
1 tsp sriracha (This might be a lot for some people, I like mine spicy. Regular hot sauce will do)<br />
1 tbsp apple cider vinegar<br />
1 tsp curry power<br />
1/2 tsp cumin<br />
1/2 tsp ginger<br />
pinch of cinnamon<br />
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<u>Optional additional vegetables to roast</u>: squash, pumpkin, zucchini, turnips, parsnips<br />
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<u>Optional seasonings</u>: red pepper flakes, cayenne pepper, chili powder, ground nutmeg, garlic powder, onion powder, paprika, smoked paprika, natural peanut butter<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMoQ6EJjGbf7nVLK6t2nysyL_KMrq1KAN9mO7NTSiKrLx-JkvAUlFHbk0x5XYLXxudQK3aaFwpcEgECkFZOge1MGLU11flQYNkboX_T7Sbwf9VvacY3Wfl1pGXbXTYT41du8kPFAF8O8/s1600/ingrediants.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMoQ6EJjGbf7nVLK6t2nysyL_KMrq1KAN9mO7NTSiKrLx-JkvAUlFHbk0x5XYLXxudQK3aaFwpcEgECkFZOge1MGLU11flQYNkboX_T7Sbwf9VvacY3Wfl1pGXbXTYT41du8kPFAF8O8/s320/ingrediants.tif" width="320" /></a></div>
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<b>Directions:</b><br />
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Pre-Heat oven to 400F<br />
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1. Peel and cut the carrots and sweet potato into equal size pieces (no bigger then 1.5")<br />
Place in oven safe dish and drizzle with approx. 2 tbsp of canola oil.<br />
Sprinkle with whatever spices you like (I used sea salt and cumin)<br />
Roast in the oven for about 30-40 mins, or until veggies are fork tender, browned, and beginning to caramelize.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqabUedebfK8Y0qUatUy9sfKqG4Be3qZA5jVXBucQzaMxfuwIjB2g2FZp8thbHsWRyVLUY-98Vpc4Mx-AXtLnL96HJOzRD0b-1NWTle7brahrNflNzIH-vExnNDuE6IhfLLj0NaOneEM/s1600/veggiespreroasting.TIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqabUedebfK8Y0qUatUy9sfKqG4Be3qZA5jVXBucQzaMxfuwIjB2g2FZp8thbHsWRyVLUY-98Vpc4Mx-AXtLnL96HJOzRD0b-1NWTle7brahrNflNzIH-vExnNDuE6IhfLLj0NaOneEM/s320/veggiespreroasting.TIF" width="320" /></a></div>
2. While the veggies are roasting in the oven, you can begin the soup.<br />
Add some oil and the chopped onion and garlic to your stock pot. Saute about 5 minutes.<br />
Add the spices, veg stock, coconut milk, chickpeas, apple cider vinegar and siriracha<br />
Bring to a boil, then simmer for 30 mins.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiThOu5vz_9nz183U9GHvWaN2uGGfZyoLK3NMC89wKALHoPTvkiK09-pyjEy54K4X_jWf_ujQ46VHAIUGK7bN1z_BeIHl6JHgsYZNlgDxGvOMn7pikHZ8rj1psdMDqI1-6KuYG9_ibHI/s1600/roastedveggies.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiThOu5vz_9nz183U9GHvWaN2uGGfZyoLK3NMC89wKALHoPTvkiK09-pyjEy54K4X_jWf_ujQ46VHAIUGK7bN1z_BeIHl6JHgsYZNlgDxGvOMn7pikHZ8rj1psdMDqI1-6KuYG9_ibHI/s320/roastedveggies.tif" width="320" /></a></div>
3. When the soup has simmered for the 30 mins, add the roasted vegetables and simmer for another 10 mins.<br />
I usually let my soup rest for 20 mins or so before I blend it. Make sure you blend in small batches, and don't let to much steam build up in the blender. If the soup is to thick, add more water or stock. If the soup is to spicy, add more coconut milk.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJngcJDLDPuH4Gvj4_AuVh-_pUpDPNWKd8QpoxwGpZ_mLwCvHVX6-IxGqEr2kRk5xRepFUQB0vlW-DvGYCI1GxBuKYoZSDa9yLg0vSGHJ3aS2jjRObrc2nhjWrqxrHUuojnN0OqkxN5sA/s1600/soup.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJngcJDLDPuH4Gvj4_AuVh-_pUpDPNWKd8QpoxwGpZ_mLwCvHVX6-IxGqEr2kRk5xRepFUQB0vlW-DvGYCI1GxBuKYoZSDa9yLg0vSGHJ3aS2jjRObrc2nhjWrqxrHUuojnN0OqkxN5sA/s320/soup.tif" width="320" /></a></div>
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I garnished with plain yogurt, hot sauce, paprika and hemp seeds<br />
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Enjoy!<br />
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<br />Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-76138980618343145262012-12-15T06:44:00.002-08:002012-12-18T15:21:56.698-08:00Apple, Guacamole, Tofu Sandwich <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsn7pHV40QgMe-bcgsqAJ6aaixqOho5DVX_LsWCzmXZuhFL1e63oBYjzBXuGCnGiS-oYx83RZFnENxZxoTeIyx3vWStxYxsov4-RfCSypJ2kjy-_Ohr98YOdxQHgcShyphenhyphen61fJeXKGto4s/s1600/food+copy+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsn7pHV40QgMe-bcgsqAJ6aaixqOho5DVX_LsWCzmXZuhFL1e63oBYjzBXuGCnGiS-oYx83RZFnENxZxoTeIyx3vWStxYxsov4-RfCSypJ2kjy-_Ohr98YOdxQHgcShyphenhyphen61fJeXKGto4s/s320/food+copy+3.jpg" width="256" /></a></div>
I'm a HUGE fan of sandwiches and wraps. Almost everything tastes good in a sandwich, and there are endless possibilities.<br />
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If I'm adding tofu to a sandwich, I like to slice it thin (no thicker then half an inch), marinade it for at least an hour, then pan fry it until it's crispy with some canola or coconut oil.<br />
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Recipe:<br />
Serves one<br />
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2 tbsp guacamole (I made my own, any guacamole recipe will do)<br />
1 tsp mustard<br />
Thinly sliced apple<br />
Handful of spinach<br />
Pan fried tofu slices (I marinaded mine in liquid smoke and maple syrup)<br />
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Assemble and enjoy!Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0tag:blogger.com,1999:blog-2404036877240228023.post-67877018081120163432012-12-13T12:52:00.002-08:002012-12-15T06:50:10.177-08:00Green Breakfast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BUgzfRZ_rHdfF0z0Ygx6qJV6dFDXwPGAgHH7Z5goiSNlLoIETUfC-y0YQZKNcRzFrrK3qZaUE6xFaijcIMmKHAzr8x5UZtlXUOzrIPeUqgFjevvwv2K62cJlSCQ5c7R12Ml6rfFew3M/s1600/greensmoothie.TIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BUgzfRZ_rHdfF0z0Ygx6qJV6dFDXwPGAgHH7Z5goiSNlLoIETUfC-y0YQZKNcRzFrrK3qZaUE6xFaijcIMmKHAzr8x5UZtlXUOzrIPeUqgFjevvwv2K62cJlSCQ5c7R12Ml6rfFew3M/s320/greensmoothie.TIF" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNojCf2W1e3VqcifB_jvScp4NyiCiFxVplocOqZ_WcnOxuseNnJuxxpSIfPxH2yCDcTRiELLr8-zefnKwXYl8EXX74RYpFpautNnkizwtNwUbVLzNwl_yDUfuf4qB1NpVHVd0m0WL0Kyc/s1600/greensmoothie+side+view.TIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNojCf2W1e3VqcifB_jvScp4NyiCiFxVplocOqZ_WcnOxuseNnJuxxpSIfPxH2yCDcTRiELLr8-zefnKwXYl8EXX74RYpFpautNnkizwtNwUbVLzNwl_yDUfuf4qB1NpVHVd0m0WL0Kyc/s320/greensmoothie+side+view.TIF" width="212" /></a></div>
For my first post I thought I'd introduce myself with a green smoothie. They're my favorite way to start my day and taste AMAZING!<br />
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Recipe:<br />
Serves 2<br />
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1 pre-chopped, frozen banana<br />
3/4 cup frozen, cubed mango<br />
1/2 an avocado<br />
Handful of baby spinach<br />
1 cup almond milk<br />
1 cup water (or juice)<br />
2 tbsp greek yogurt (I sometimes use soy yogurt and it works just as well)<br />
splash of vanilla <br />
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Blend and Enjoy!Danyelle http://www.blogger.com/profile/06571410999841281386noreply@blogger.com0