Category Archives: Uncategorized

Rice & Spelt Teething Biscuits

Lately, when I’ve worked so hard to get dinner prepared and all ready, it is so frustrating when I end up holding a fussy baby through the entire meal instead of eating it. So, when we sat down to eat tonight, I gave my 6 month old her first solid teething biscuit and I ate my entire dinner in peace!! Here is the recipe I adapted from this blog:

Shopping Cart:

  • 1 cup spelt flour
  • 1 cup Earth’s Best rice cereal
  • 2 tsp. cinnamon
  • 1 mashed banana
  • 2 Tbs. coconut oil
  • 4 Tbs. water

Mix the dry ingredients and then add the rest of the wet ingredients. Mix into a dough that you can roll out on wax paper to about a 1/2 inch thick. Find your favorite cookie cutter and cut into fun shapes. Bake at 425 for 15 min. Cool and let baby enjoy!(Please watch your baby and never leave them alone while eating.)




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Non-dairy Mac and Cheese

With 10 days left until my 2nd child enters the world, lately I have resorted to some shortcuts that I am not proud of; most specifically the mac and cheese that comes in an box and envelope. I know it isn’t the worst food for a toddler, but I don’t want my son to get used to the bright orange color and salty flavor as a standard choice for his weekday meals.

Today after a trip to the farmers market we had a hungry child and a lot of veggie prep to finish, so I needed another quick meal. I had been looking at this recipe for awhile and decided to tackle it. It was a hit! I didn’t have all the ingredients, so my version below is a slight adaptation from the “Epicurean Vegan” site. She has some good tips about baking it that you should check out. She also has great photos, which I don’t have time to post now. Thank you for your tasty, and quick recipe.

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1 1/2 cups cashews
1/2 cup nutritional yeast
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper

3 cups non-dairy milk (unsweetened almond, soy or coconut)
3 Tbs. cornstarch
1/4 cup canola oil
2 Tbs. Lemon juice

Gluten-free pasta (I like the quinoa elbows from Whole Foods)

Put the cashews in the largest-sized bowl of the food processor and finely grind. Don’t let the cashews turn to a paste. Add nutritional yeast, salt, garlic powder, and pepper. Then pulse a few times to mix in the spices.

In a saucepan, combine the non-dairy milk, cornstarch and oil.

“Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves. With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice.” (I left out the miso, but would have added it if I had it.)

Add about half of the sauce to your pasta. I saved the other half of the sauce for another day when I am in a rush.

Now I didn’t feel so guilty about serving this with some fresh broccoli and a salad. Phew, conscious cleared.

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Lära Balls for Toddler (and mom)

Life with a toddler seems to be filled with making food, snacks and more snacks. I try to keep my pantry well stocked so I always have something on hand to grab when we leave to go anywhere.  I have been a fan of Lära Bars for years, and most recently have found myself going through close to one per day. That adds up, and it is also a lot of plastic waste.
I have been experimenting and have recently found a fun way to make them so they aren’t such big portions, and I can store them without having to wrap them individually. The author of the blog, DAMY Health, makes them into little balls so they are like a “cookie”. I found it faster then molding them into a bar shape.  I can store them in his snack containers and they don’t get smashed in the bottom of my diaper bag like before.
Shopping Cart: Almond Cookie
  • 2/3 cup Seedless/Pitted whole Dates
  • 1 cup almonds
  • dash of sea salt
  • 1/2 tsp vanilla

Makes about 6 balls or 3 bars.

In a high-powered food processor, grind the nuts into a powder, but not a paste. Remove them from the bowl and grind the dates (make sure all the pits are out!). Then mix together the dates, sea salt, vanilla and nuts into a dough. Form the dough into balls and roll in coconut for fun. Refrigerate until they have hardened and then store them in an air-tight container.


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Filed under Dessert Menu: Postre, Uncategorized

Cooking with “friends” in the house…

So this year I am very behind with my prep for brunch. Three days ago I came home to find my house trashed. Plants were toppled over, soap dispensers were toppled over into the sink, books were off the shelf and one stocking was on the ground. At first I assumed someone broke in. Then I thought perhaps we had an earthquake. I never did find out what it was. I was paranoid and always watching over my shoulder. I thought I was going a little crazy. I spent a lot of time cleaning.

Then, this morning I woke up ready to start preparing for brunch on Sunday and I noticed some disgusting droppings in our room that we thought were mouse scat. I screamed, rushed our son out the door and let my husband call any exterminator who would work 2 days before a holiday. When I got home I threw in a load of laundry and I noticed a huge hole in my husbands’ jeans. I let out a scream when I heard something rustling in the closet. That is when my husband came in and started looking for the mice, or whatever it was. He was perfect for the job: mask, traps and he even sent me for a rope.

A few minutes later I heard a scream. “This is much bigger than a mouse.” He came out of the room with a little sweat on his brow and looking a little white. Long story short, somehow a SQUIRREL had found its way into our house. It had trashed the house and then burrowed in our closet for 2 nights!! We got to meet an incredibly nice man who came to our door 10 minutes later with a simple net in his hand. I ended up not watching, but it made it safely out our window after a good chase around the room. My son and I listened from outside the room.

So, instead of cooking, today I spend the morning bleaching every surface in the house. I still have the bathrooms to go.

Christmas brunch is going to be simple this year, but here it is:

  • Cheese Fondue with Asparagus, green beans, peppers, broccoli and bread
  • Birchermuesli
  • Chili Cheese Squares
  • Breakfast sausages
  • Dessert: Fudge

Nothing new this year, but I am going to update my fudge recipe because it turned out better than ever before!! Hopefully we will only have invited guests around this apartment for the rest of the holiday.

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Lazy Summer Days…

…are almost over! Can you believe that the days are already getting shorter? Today I felt lazy and didn’t want to prepare anything special. I had a lot of leftovers and a fresh batch of sprouts.

1 corn tortilla + leftover lentils + goat cheese + sprouts

I heated the tortilla for 25 seconds and added the cold lentils from last night’s dinner. I sprinkled some goat cheese on it and then added a huge bunch of sprouts. It rolled in half easily without breaking since the tortilla was warm and it was a perfect lunch for a lazy day. I ended up going back to the fridge to make another.

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Filed under Lunch Menu: Almuerzo, Uncategorized

Mini Carrot Muffins

This morning I was able to get out into my garden and dig around while my son carried around a single sprig of lavender for about an hour, content and amused. I am ready for Easter Sunday since I have been spending my evenings searching for the perfect meal to serve to my guests from the East Coast. Thank you, Elena, for your inspiration! Elena’s Menu does not include these muffins, but I adapted her mini carrot muffin recipe and decided to serve them on Sunday.  I made them for a friend’s son who turned one and they were gone before I could take out my camera.  Not only are they gluten free, but  they are a little healthier for babies because I used brown rice syrup for sweetener and applesauce instead of oil. These would be perfect for a brunch, appetizers or snacks for little ones. By the way, my menu is on the way…

Shopping Cart:

  • 1/4 cup coconut flour
  • 1/4 tsp. sea salt
  • 1/4 tsp. baking soda
  • 1 tsp. cinnamon
  • 3 eggs
  • 1/4 cup applesauce
  • 1/4 cup brown rice syrup
  • 1 tbs. vanilla
  • 1 cup shredded carrots
  • 1/4 cup raisins
Mix all dry ingredients and set aside. Then blend the eggs, applesauce, brown rice syrup and vanilla. Add the dry ingredients to the wet and then stir in the carrots and raisins. Line a mini muffin tin with cupcake liners and drop in about 1 Tbs. of batter. Bake at 350 for 17-20 minutes (mine took 19 min.). Thank you Elena!! I used Nutella for frosting, but am working on a tofu spread this week that I will add later if it works.

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Filed under Breakfast Menu: Desayuno, Dessert Menu: Postre, Uncategorized

#19: Butter Leaf Tuna Wrap

When the cupboards are a little empty and we are craving something fresh and light, this has been a popular dinner for us in the winter months. All you need is:

  • tuna fish
  • salt and pepper
  • olive oil
  • pickles or relish
  • red onion
  • shredded carrot (sometimes I leave this out)
  • butter leaf lettuce

Mix the tuna fish with olive oil, salt, pepper, relish or diced pickles and chopped red onion. Wash the lettuce and pick the largest leaves of the head of lettuce to use as your “tortilla”. Scoop the tuna salad onto the center of the lettuce leaf. Roll up the leaf in the same direction as the vein of the leaf and tuck in the edges. Add a toothpick if you like and enjoy!

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Filed under Dinner Menu: Cena, Uncategorized