Fennel Frond Gluten Free Breadsticks and “A Writing Process Blog Tour”

Fennel Frond Gluten Free Breadsticks and “A Writing Process Blog Tour”

  This beauty is my web friend, Rika.  Isn’t she just an Asian goddess?   Rika asked me to join the bandwagon and write-up a post for the ‘A Writing Process Blog Tour’ that’s going around these days.  Thank you Rika.  You’re a very special lady and some day, if we ever get to meet in person, I’m gonna give you the biggest hug for having such a big heart.   Here’s a little more about my special web friend Rika: Rika is the recipe developer, food blogger and part-time photographer behind vegan miam. She runs a vegan food and travel blog with her photographer and partner Doni. Rika + Doni are based in Oregon, but living elsewhere as often as possible. The term “miam” is just a way of saying ‘yummy’ in French and represents their desire to discover decadent vegan cuisine and recipes around the world together. Follow vegan miam on Bloglovin’, Facebook, Instagram, Pinterest, Tumblr and Twitter.  Rika really only got interested in vegan cooking in the last 2 or so years and it was the travel that propelled her to cook more. In late 2011, she initially started her blog to share their experiences as vegan travelers but quickly found that their experiences abroad motivated…

Read more

Red Quinoa Beet Salad with Cucumber Blossoms and ‘Bacon’ – plus a giveaway!

Red Quinoa Beet Salad with Cucumber Blossoms and ‘Bacon’ – plus a giveaway!

Any time that you can sneak flowers into your food – go for it. Cucumber Blossoms from my pot on my rooftop.  I have a new best friend, Terry Hope Romero’s new book – “Salad Samurai”.  I’ve literally been carrying this book around the house with me for days.  Looking at all the fantastic ideas for salads, salad toppings, salad stuff!  Terry knows what a great salad needs.  Her new book is now available at Amazon  and she’s allowed me to sneak a peak at her fabulous book and share a bit of it with you.  Plus two lucky readers will be able to grab a copy of  “Salad Samurai” for free!!   Yikes, I love this book  ♥  The first thing that I noticed when looking through all the gorgeous pics and recipes in Terry’s book was that she and I share a love of salads that make a meal.  Salads that have a whole lot going on to satisfy your taste buds as well as your appetite.  I’ve been enjoying a salad for most of my dinner meals since the beginning of March.  I appreciate all the topping ideas and dressing recipes that I can get my hands…

Read more

Sesame Bok Choy Apple Slaw with Baby Bella Dressing

Sesame Bok Choy Apple Slaw with Baby Bella Dressing

   When you don’t have exactly what you think you need for a new dish…sometimes what you do have will surprise you.      I needed to use up a small bag of Baby Bella Mushrooms from my last produce order from From the Farmer.  But I was making a slaw dish with the last of my Bok Choy from the same lot.  Why not?  I made up some delicious slaw dressing using the pureed mushrooms mixed in with traditional slaw seasonings.  No compliant about the nutrition and taste in this side dish.  The Baby Bellas creamed up in the food processor to make a deliciously lite and tangy sauce for my slaw. The color was a tad bit untraditional for slaw.  But I got over that when I took my first fork full.  A new way to make mayo for us here.   If mushrooms in your slaw just doesn’t do it for you, I have several other summer slaws that may light up your grilled corn or veggie burgers.  My idea here is to use your fresh vegetables when they’re ripe and ready.  And if you come up with a new way to encorporate those flavors to your…

Read more

Vegan Blueberry ‘Pit’ Pie – gluten-free

Vegan Blueberry ‘Pit’ Pie – gluten-free

     Some days I get lucky and mix together just the right amount of this and add just the right pinch of that I it all works.  Last month, late one night actually, the recipe gods blessed me with just such an event in creating this ‘Pit’ pie.  The pit was created in a need to top the pie with a luscious blueberry jam I made up.  Not knowing how this whole mixture was going to cook up, I used a rather small 8″ foil pie pan for the bottom and when it baked, the whole baby was filled to the top and then some, yikes!   I had nothing else to do but start spooning out a section of the center of the baked pie so I could add my topping on.  The topping was the whole reason I wanted the pie to begin with.  Fresh, plump blueberries, just waiting to be sugared up into a smooth, gooey spread.  I actually could have just eaten the jam by itself but that would have been unfair to my rather plain and needy baked pie.  And it really would have looked a little suspicious standing in the kitchen on a Saturday…

Read more

Raw Fruit Cereal with Fresh “Banana” Milk

Raw Fruit Cereal with Fresh “Banana” Milk

You know those mornings when you’d love to have a great big breakfast?  You don’t have time.   You don’t want to spend a lot.   And you don’t need to add hundreds of calories to your day?  Well, when I saw another fabulous video from Fully Raw Kristina I knew this idea would rock my breakfast world. As far from Captain Crunch as you could be……   Thanks for visiting!  For more Canned-Time.com,  follow me on Facebook,  Twitter,  or Pinterest, subscribe via Email below.

Read more

Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries (V, GF)

Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries (V, GF)

    I love lemon cake.  I love chocolate cake.  I love blueberry pie. I love this cake too now.   Thanks for visiting!  For more Canned-Time.com,  follow me on Facebook,  Twitter,  or Pinterest, subscribe via Email. Happy Easter everyone ♥  

Read more

#Easter Veggie Pot Pie with crispy Sweet Potato Crust – V, GF

#Easter Veggie Pot Pie with crispy Sweet Potato Crust – V, GF

  Easter Holiday Veggie Pot Pie.  Full of flavor and the colors of Spring.  I sprinkled my crust with a pinch of brown sugar before baking.  It gives the crust very little sweet but helps to harden the bottom.  The sugars caramelize and crispen.  Don’t worry about ‘cooking’ the sweet potatoes in the initial baking either.  The pie will cook for an additional 45 minutes or so after it’s filled and they’ll have plenty of time to cook through by the time its all done.  The crust is pretty simple, the sweet potato grating will burn some calories.  You can use a food processor to shred them if you have a good one.  Mine just makes the shreds too short and mushy so I did mine by hand.  I used one Very large sweet potato to make the 3 cups and had a little left over.  You’ll need to bake the crust prior to pouring in the filling to make it firm.  This isn’t a Quiche though.  It will be more firm if you let the pie cool some, like a lasagna, it holds up better on a plate if it’s had time to sit 30 minutes or so prior…

Read more

Asian Pear Pie – Gluten and Sugar Free Options

Asian Pear Pie – Gluten and Sugar Free Options

   About 2 months ago, I picked out 10 Asian pears that were on sale here, a dollar a piece.  They’ve been moved around from one place to the next since then in the kitchen.  I was waiting for them to ripen up some.  Then I was waiting for a nice day off to bake up a delicious pie for myself.  Finally my day came today and it was worth the waiting.  This one isn’t a sweet as an apple pie might be.  It has all the spices a flavor without the added sugars.   It’s almost like a cinnamon scone flavor; mildly sweet but lots of spice.  If you’re not so much the ‘pie maker’ than this one would be a great one to try out as well.  I used a nice nutritious Spelt crust that I picked up at Whole Foods.  No animal products and Spelt flour is almost as good as gluten-free.  I also added in some dried currents that I had in the fridge.  I cooked the pears for about 10 minutes and then let them cool off before filling the pie crust.  Asian pears are such a dense fruit, I wanted to make sure that…

Read more

BBQ Cauliflower ‘Sausage’ Bites with Creamy Dill Dip

BBQ Cauliflower ‘Sausage’ Bites with Creamy Dill Dip

A few weeks ago, we fired up the grill in anticipation of warmer weather coming and fixed up a couple homemade pizzas for dinner.  That recipe will be coming up in April but I couldn’t wait to try out another way to use the cauliflower ‘sausage’ I came up with as a pizza topping that night.  Cauliflower, when spiced up a bit, has a remarkable similarity to the texture of crumbled sausage I’ve found.  And it is especially complimentary to similar tastes and recipes as pork sausage.   Some dried fennel, a little red pepper, some Italian herbs help those little cauliflower sprigs come alive with tomato sauce or even by themselves.  Today I’ve used those sausage-like tastes to make a non-traditional ‘sausage’ ball with a cheeze background that’s just fantastic with dips and sauces. Served up on a scure, they make a perfect party platter for any occasion. Gluten Free – Fat Free – and best of all – Cruelty Free.  Who’d have thought that a bland cauliflower could evolve into a spicy, zesty ‘sausage’ like snack?  These ‘cheezy’ bites bake up in under 30 minutes.  Bake ahead of time if you’re strapped for time and then just warm…

Read more

Creamy Vegan Maryland “Crab” Dip

Creamy Vegan Maryland “Crab” Dip

Mmmmmmm, my old favorite!  Come back better than ever ♥ “Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company, and produced in Maryland. It is produced in the Chesapeake Bay area where it was developed by German immigrant Gustav Brunn in 1939 Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that plied the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia, in the early 1900s. Gustav Brunn’s company became the Old Bay Company in 1939, the year he fled  Nazi Germany, producing crab seasonings in the unique yellow can container until the company was purchased by McCormick & Co in 1990  McCormick continues to offer Old Bay in the classic yellow can.Ironically, according to Gustav Brunn, he had worked for McCormick for a week before starting his own spice business. He claimed that he was fired when McCormick learned that he was Jewish.” – source Wikipedia  If you can’t find ‘Old Bay‘ seasoning where you live you can try making up your own homemade version.  A good recipe is HERE.  Check the ‘seafood’ section of your store if you can’t find it in baking. The celery seed and heat from traditional Old Bay really is…

Read more

Mandarin Almond Cookies – gluten-free with raw options

Mandarin Almond Cookies – gluten-free with raw options

My Flax Flour experiments continue. Last week I successfully created a flavor packed cocoa-peanut butter cupcake  This time I combined golden ground flax seeds with almond flour and tangy mandarin orange for a delicate and cake-like cookie.   They’re as healthy as a cookie can be.        Check out the health benefits in these little golden flax seed jewels HERE.  A zesty little cookie!     I told myself I was fighting off cold and flu germs by eating these cookies.  Not really.  They’re just yummy ♥ Enjoy!  

Read more

Gluten Free Molasses Buckwheat Breakfast Bread

Gluten Free Molasses Buckwheat Breakfast Bread

In 2014, I’ll be host to some pretty awesome breakfast ideas from 12 fabulous food bloggers from around the world. Each month, I’ll be featuring a different blogger’s recipe for 1 fantastic breakfast with all the details.  Each recipe will be as healthy as it is tasty and VERY economically priced as well.  You’ll see my first blogger’s entry in this event coming up next Sunday, January 19th.  Can’t wait to get things started with this 12 month project of my favorite meal teamed up with my favorite bloggers. My ‘Breakfast In Bed-Fest’ will have it’s own Pinterest board as well so you can keep track of each month’s new recipe posts.  Then at the end of the year, I’ll run a little vote to see just who’s ideas were the most spectacular of all 12.  More details on all that as the event unfolds.  Now on to my own breakfast idea.  Molasses Buckwheat Breakfast Bread.   I called it a breakfast bread because it is more of a moist sweet bread than a dry toast type.  It stands up all by itself as a meal along with some fruit or just juice or tea.  Not a sandwich type loaf,…

Read more

Tomato Basil Soup with Flax Cracker Croutons

Tomato Basil Soup with Flax Cracker Croutons

Yes, while everyone else is shopping and decorating…. it’s time for another Canned Time soup.     The delicious homemade croutons / crackers add a nice spice and texture to this creamy soup.   You can find the recipe for the flax crackers  HERE.    The flax crackers store easily in a sealed container and break up in soup for a crunchy background flavor.  They hold up to the soup and are also great for spreads and dips.  And the soup is so fresh with all those sweet cherry tomatoes.  I really didn’t want to over do the spices to keep that creamy tomato flavor in the forefront. 

Read more

Beet Hummus & BBQ Flax Seed Crackers – GF with Raw options

Beet Hummus & BBQ Flax Seed Crackers – GF with Raw options

1 year ago I was dehydrating  Cabbage Leaf Chips This year I made 2 trays of dehydrated BBQ flavored Flax Seed Crackers.  So I needed some dip to go with right? You can find this delicious Beet Hummus recipe HERE. For mine, I added in a can of Chick Peas and a little more lemon to make it less thick.  I would add more seasonings if I had just been serving it with veggies but since the flax crackers are bursting with spice and a little heat, the subtle taste of the  hummus was just right. I love how absolutely CRUNCHY the crackers came out.  Gluten free.  Guilt free. Print BBQ Flax Seed Crackers Author: Angela @ Canned-Time.com   Ingredients 2 cups whole flax seeds 1 cup almond meal (use raw almonds for raw options) 10 oz. Hemp seeds (ditto) 1 cup unsalted sunflower seeds (ditto ditto) 15 oz. can pizza sauce (10 cherry tomatoes crushed for raw) 1 tsp. powdered garlic or 2 cloves minced fine 1 Tbs powdered BBQ seasoning (omit for raw) ½ tsp sea salt Instructions Combine the flax seeds (unground) with the pizza sauce and set aside for 10 minutes. Stir together all other ingredients and…

Read more

Kathy Hester’s ‘Chocolate Chip Cookies For Two’ – plus a giveaway!

Kathy Hester’s ‘Chocolate Chip Cookies For Two’ – plus a giveaway!

Closing out the end of Vegan MoFo with a bang folks: Have you had that evening yearning for just a touch of sweet but would never dream of dragging out everything you would need to make a couple dozen cookies up hot and fresh? Kathy Hester has a solution that will rock your dessert world…as well as your meal plans. Seriously.  Is this cookie big enough or what? The recipe for Chocolate Chip Cookies in  ‘Vegan Slow Cooking For Two – or – Just For You’ has directions for one big beautiful (shareable) cookie.   I mixed up a quadruple batch of batter then separated  half into a long tube, wrapped it and stuck it in the freezer for another night’s cravings.  All I have to do is heat up the slow cooker and slice off a couple of  inches of batter from the freezer some night and I’m set in about an hour.  Okay, maybe I over did it a too much  little with the ‘extras’  for these cookies but they are chocked full of goodness.  Big dark chocolate chips, pecans, cranberries…… I also sprinkled each one with some coarse sea salt that cuts through the dark rich chocolate chips perfectly.…

Read more

Slow Cooker Spicy Mexican Okra Chili

Slow Cooker Spicy Mexican Okra Chili

OH Boy, we’re heatin’ things up in D.C. this week! Ready for fall weather?  Ready for savory soups and chilis that warm up those first breezy cold days?  This chili won’t disappoint.   It has all the spice you could want and all the flavor of your favorite Mexican meal.  Now that’s a bowl full of fun! Team up your chili with a few hearty slices of spicy, cakey gluten free corn bread and Wow!  You’ve got your groove on…….. I’ve blended the best of a Mexican meal with a simple vegetable chili for the best of both meals.  Heat optional, very recommended! Slow Cooker Spicy Mexican Okra Red Chili 1 lbs bag of frozen Okra or 2 cups of fresh, sliced 24 oz. Old El Paso Brand ‘Thick & Chunky’ Salsa (1) 10 oz. jar of Old El Paso Brand Enchilada Sauce (Hot) (2) 9 oz. cans of Green Chilis 14 oz. bag frozen Edamame 32 oz. or 2  cans Kidney Beans, rinsed and drained 3 cups of water 1 cup brown lentils 16 oz. Tofu Taco Meat 1 cup dried Shiitake Mushrooms 1 tsp. Sea Salt 3 Tbs Chili Powder 1 Tbs. Cumin 1 Jalapeno diced 1 tsp.…

Read more

‘Vegan MoFo’ Key Lime Red Raspberry Cheesecake – Gluten and Refined Sugar Free

‘Vegan MoFo’ Key Lime Red Raspberry Cheesecake – Gluten and Refined Sugar Free

And so it begins.  My full month of Vegan food and fun for ‘Vegan MoFo – 2013″  This should be fun! Well, if I had a maid and won the lottery it would be more fun but still…. And my theme this year will be…wait for it….RED FOOD.  Why? don’t know, but it is.  Well, red foods can be actually very healthy so we’ll say that’s why its my theme but it is really just a way to keep myself on course through all the recipes this month.  So many other Vegans have pledge to go crazy with me so be sure to check out the Vegan MoFo site for all the details.   Now on to my first Red Wonder Food. My Key Lime Red Raspberry Vegan Cheesecake is one of the first non-dairy desserts that I developed a few years back when I swore off milk and cheese.  It’s a cashew basic but I tried to spice it up some for the event this month with loads of fresh raspberries and a fist full of coconut flakes to top it off.  Believe me, the Key Lime plain is worth its weight in gold.  Well maybe not at today’s…

Read more

Gluten Free Chocolate Chunk Blondies

Gluten Free Chocolate Chunk Blondies

  I’ve always wondered what the difference between ‘brownies’ and ‘blondies’ is.  Now I know, it’s just a little molasses.  Or Brown Sugar.     Creating a Vegan Blondie wasn’t too tricky, but this version is also Gluten Free so I was very pleased that it turned out moist and cakey.  Gluten free and I are not friends yet in the kitchen………..but we’re talking at least The flax ‘eggs’ worked well, I added both yeast and baking powder to make sure the batter had some lift.  And homemade brown sugar makes them as fresh as possible. I mixed up my first batch of brown sugar last year and am truly addicted to the difference from store bought.   If  you’ve never tried your own, here’s some details on how easy it really is to mix up and have fresh on hand anytime:         Homemade brown sugar makes up in about 5 minutes and only has two ingredients. You can make it dark or light, store it just like store bought and more importantly you’ll know what’s in it……….you can use the molasses of choice and sugar of choice for that matter.  Check here for more details.  It’s…

Read more

Vegan Pistachio Ice Cream with Macadamia Nuts

Vegan Pistachio Ice Cream with Macadamia Nuts

My favorite ice cream flavor has always been Pistachio. This recipe I got together last year for St. Patty’s Day really made a fabulous non-dairy version of an old favorite.  I spent a lot of time cracking the nuts open to soak them.  I would suggest trying to get some already shelled.  I sat at the table cracking away and started realizing how many things in my kitchen are ‘Pistachio’ color…………….I guess I like the spring green more than I realized? Soaking the pistachios helps to blend them in with the avocado and flavors the creamers. Doesn’t taste like Avocado, doesn’t even taste like Coconut. Just a big bang of Pistachio and Vanilla flavor which is what I wanted. The Macadamia nuts give it an extra crunch although any nut would be good or leave out the Macadamias and just reserve some of the Pistachio nuts to add in whole.  The texture of the Pistachios was still in the cream on mine too so it’s not purely smooth like regular ice cream would be. Boy, for someone who’s hated missing ice cream since going Vegan, this is like magic.   Love getting to taste my old favorite flavor or ice cream again…

Read more

July 4th Bing Cherry Bombs

 I live in Washington D.C. and one thing we celebrate in grand fashion each year is Independence Day on July 4th. Although I rarely go down to the Mall for the biggest fireworks show anymore, crowds are not my favorite thing since 9-11, I do like to celebrate with family and some good foods. This time of year that usually includes some summer fresh fruit or veggies. And Bing Cherries are absolutely in my top 10 Summer snacks.  Who knew they were also pretty healthy for you? I can remember each summer growing up, my Mom bringing home the huge bag of cherries and we’d grab a handful, go outside and start gobbling them up and spitting out the pits over the deck. The bag never lasted very long ;( My fancier version here includes two more  favorite foods:  Dark Chocolate and some shredded Coconut flakes.  I also experimented with a Vegan Marshmallow spread I found that is super easy to use and tastes great with the Coconut and the sour of the Bing Cherries.  The Vegan Marshmallow Creme from Suzanne’s that  I used here made the cherries taste a lot like a fruit filled cake.  Not overly sweet but…

Read more

No Bake Cocoa – Clementine Cheesecake

  I have a little voice inside me, maybe you do too most days, that tells me if I put fruit with my chocolate, it’s much better for my body?   These beautiful Clementine Oranges screamed out at my imagination to be paired up with a luscious dark chocolate….the cheesecake is just an excuse to hold the two together in a dessert.  After all, I can’t just plop a bunch of oranges down next to a chocolate bar and say – Enjoy Mom and Dad! I made up this cheesecake as an Anniversary present for Mom & Dad, their 60th.  Neither of them are Vegan, or dairy free for that matter so I really had to step up the flavors so no one would care if it was healthy or not once they took a bite.  Clementine Oranges are really lovely.  Sweet, juicy and 99% seed free!  So they are just perfect for juicing.  The skins are relatively thin but still easy to peel.  If you’ve never had them and don’t like cheesecake, give them a try just for their burst of orange and sweet.  Dark Chocolate speaks for itself.  No tricky adjectives needed…. No Bake Cocoa – Clementine Cheesecake…

Read more

Frozen Fruit Smoothie Breakfast Bar

Featured on: Brit + Co. The Best Uses for Frozen Berries You’ll Ever Find: 27 Brilliant Berry Recipes  For years I’ve been blending away all the delicious healthy ingredients for green smoothies, usually at lunch time since I leave for work before 5 am and no one wants to listen to ice crushing…including me at that time of day.  I’d love to have a delicious icy drink for my morning meal but it doesn’t work out for me time wise.  I also freeze left over smoothie in ball jars but it takes forever for them to thaw.  Sometimes they don’t soften up for hours when I take them for work and that doesn’t work either ;( So I’ve invented a freeze, grab and go version of a smoothie:  These little squares have all the good things in a green smoothie…and a little more.  Fruit, Nut Milk,  Flax, a little Vanilla Protein Mix… And are perfectly portable! Mix up a batch of these with your favorite smoothie flavor(s), pour it out in a lined pan, freeze and then cut into take-with squares.      Hope you will enjoy this smoothie in a bar with your own favorite flavors.  Be sure and…

Read more

Raw-Vegan Chocolate Sauce

A delicious, raw chocolate dessert sauce that can adapt itself from a creamy dipping sauce for fruits into a mildly sweet frosting for cakes or sweetbreads.  Mix in a handful of dried fruits and nuts and spoon onto wax paper to make Raw Nut Candies. A wonderfully versatile  sauce from Carmella Soleil at Carmella’s Sunny Raw Kitchen. Adapted from “Carmella’s Raw Sunny Kitchen” – Raw Vegan Chocolate Sauce Carmella’s original recipe called for Coconut Oil. I thought the coconut taste was too strong for me and prefer a milder Vegetable spread option for the fat. I also used powdered Coconut Palm Sugar mixed in with the water until it dissolved in place of the Agave in mine. It’s really amazing that this creamy, sweet sauce comes from a dry almost bitter tasting nut like pecans. I’d like to try a version with walnuts and see how that goes too. So glad Carmella’s got this basic for us though already. And I hope she is back on the road to recovery and getting some great care these days 🙂 PrintRaw-Vegan Chocolate Sauce What you will need for this recipe:3/4 cup raw cacao 1/2 cup pecans, soaked 1/2 cup raw liquid sweetener, or…

Read more

Deliciously ‘Raw’ Cucumber Dill Soup

Deliciously ‘Raw’ Cucumber Dill Soup

  I’ve recently re-discovered the first food blog that I connected with enough to read for hours:          The Sunny Raw Kitchen The author, Carmella Soleil, is no stranger to the Raw food world.  She brings such grace and creativity to her recipes, you’ll want to make them ALL.  They are delicious works of nutritious art in my mind.  She does for vegetables what Katie does for Chocolate.  And you must check out Carmella’s new companion site as well: Carmellas Sunny Raw Kitchen.  Its new and fun and full of wonderful information about maximizing food nutrition and enzymes. Today I had the pleasure of making one of her Raw soup basics, “Cucumber Dill”   This soup is a swirl of flavors from Cucumber of course, to black pepper and the bitter background of celery.  Then onion, garlic and fresh dill, topped with a little salty Nori make it come alive like no other vegetable soup I’ve had before.  I sound like I’m exaggerating – I’m not.  It is simple and fresh beyond any soup I’ve made. Please check out Carmella’s video page for a wonderfully detailed way to make some of this creamy, flavorful soup for yourself…

Read more

Rainbow Fruit Salad with Spouted Buckwheat

Rainbow Fruit Salad with Spouted Buckwheat

Yes, it’s the Sprouting Queen here again…..another new sprout for me in this recipe: Buckwheat Seed Sprouts. These beautiful little sprouts are gluten free and chock full of iron.  Simple to sprout with a about 3-5 minutes of care per day, they’ll be ready to nibble on in just 4-5 days.   This colorful, sweet and tangy salad is simple to mix up.  Combining fruits and vegetables in a salad is always a great combination and then the buckwheat sprouts kind of give each bite a chewy hearty texture that makes this salad much more like a meal than a side dish.  I started with some simple greens, topped them with a handful of colorful shredded carrots and added in slices of pear, apples and strawberries.  Sprinkled on the sprouts, a few black sesame seeds and then drizzled the top with my favorite lite vinaigrette – Spicy Orange .  A tangy tart combination of flavors, full of nutrients that wont leave you feeling like you just finished Thanksgiving dinner but will definitely be a perfect tasty lite meal for family or just a special treat for yourself anytime.  I love how the fruit flavors compliment the tangy       vinegar in…

Read more

Super Supper Soups

Thanks The Daily Meal for featuring my  Super Supper Soups  on the ‘Today’s Must-See-Food News!!!  I’ve brought so many different soups to Canned-Time this winter, I wanted to gather them together and show how they can work as a wonderful ‘food storage’ meal for anyone who makes up larger batches and freezes the leftovers. One of my absolute favorites from last year is a light broth, bean and vegetable soup: Kale & White Bean Soup More like eating a wonderful salad, hot.  It’s great for freezing to have on hand for busy nights.  Packed with nutrition and packed with spicy flavors.  A must try! Sweet Potato Stew Inspired from a delicious Sweet Potato Red Pepper soup from Averie Cooks, This is a perfect soup for canning, freezing or just having on hand for the week as a side dish.  It’s hearty texture is warming on cold days and it is stock full of nutrition, flavor and texture.  Serve it alone with chips, hot bread or salad for a meal on it’s own. Tsahob soup – or Yellow Veggie A bright-colored vegetable soup full of  zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A.   Spicy Tomato Adzuki Bean…

Read more

Brussels Sprouts & Radicchio with Brown Mustard Orange Glaze

Brussels Sprouts & Radicchio with Brown Mustard Orange Glaze

  I Hate Brussels Sprouts. Well, I’ve only had them 1 time prior to this recipe so I was really hoping it would work out well cause last time, they didn’t taste so great…. I added in the Radicchio really just for color and nutrition but it tasted great along with the Brussels Sprouts.  I have heard of ‘honey mustard’ to dress up Sprouts for the high percentage of us who aren’t so found of them.  And I LOVE spicy mustard, so I gave them one more try thinking that I could always drowned them in sauce if the Brussels Sprouts turned out less than desirable like my first attempt at making them years ago. Why eat Brussels Sprouts? “Brussel’s sprouts can help us avoid chronic, excessive inflammation through a variety of nutrient benefits. First is their rich glucosinolate content. In addition to the detox-supportive properties mentioned earlier, glucosinolates found in Brussels sprouts help to regulate the body’s inflammatory/anti-inflammatory system and prevent unwanted inflammation. Particularly well-studied in this context is the glucosinolate called glucobrassicin. The glucobrassicin found in Brussels sprouts can get converted into an isothiocyanate molecule called ITC, or indole-3-carbinol. I3C is an anti-inflammatory compound that can actually operate…

Read more

Sweet Potato Stuffed Swiss Chard Wraps with Spicy Tomato Soup

I am officially a ‘Soup-o-holic” this winter.  I can’t get enough of veggie or bean filled, hot steamy, full of flavor homemade soups. Last weekend, my husband wanted Tomato Soup and Grilled Cheese                                                                                                                                        (an old favorite of mine that I still crave) So in order to satisfy both of us like a good wife married to wonderfully understanding man, I settled on this wonderfully fresh Tomato soup and teamed it up with a veggie wrap that I’d been wanting to try since I saw them on Pinterest.  I’ve never tried to make wraps with anything other than Iceberg Lettuce back in my Atkins days.  They were less than satisfying I remember and never held anything really well inside.  Not so with these Swiss Chard wraps.  I won’t be giving instructions here on them…

Read more

Homemade Fried Tofu, Fresh Veggies & Trader Joe’s Fried Rice

Homemade Fried Tofu, Fresh Veggies & Trader Joe’s Fried Rice

Last spring, I fell in love with Trader Joe’s Japanese Style Frozen Fried Rice.  Convenient, inexpensive & full of healthy ingredients. I also love how the Trader Joe’s website allows you to search for product by category.   No Gluten Vegan Vegetarian Fat Free Quick Meal Kosher Sodium Just click on the category that you’re looking for and you’ll see all their products listed by subcategory:   Cakes, drinks, Grains, Cooking Supplies, Etc.                                                                4 Full pages of  “Vegan” products!    🙂  We like that !!! For quick and easy ‘Vegan’ fried Tofu: 1 Package of Super Firm Tofu, drained and pressed ( I used paper towels to soak up more liquid) Oil for frying 2 Cups of Panko style Bread Crumbs 3 Tbs. of Ground Flax Seed mixed with 9 Tbs. of Water Garlic Powder, Sea Salt & Crushed Red Pepper Remove as much liquid from the tofu as possible and cut into 1/2 inch cubes. Mix 1 tsp. each Garlic Powder, Sea Salt & Red Pepper into the…

Read more

Spinach Mango Pepitas Salad w/ Maple Syrup & Lime Vinaigrette

With all the New Year’s Resolution(ing) going on this month…I wanted to share a scrumptious salad option that will keep your taste buds happy as well as your healthy eating goals.  It’s full of flavor, packed with nutrition and breaks up the monotony of romaine and carrot sticks 🙂 First of all, you’ll need a nice ‘RIPE’ Mango, a juicy lime or 2, and about a 1/2 cup of Pumpkin Seeds (Pepitas) Pepitas (pronounced puh-pee-tuhs) are chock full of nutrients. Pumpkin seeds pack a variety of vitamins. They are particularly high in vitamin K, with 22 percent of your recommended daily value per serving. But they also provide good amounts of vitamin A, thiamin, riboflavin, niacin, vitamin B6 and folate. Read more: http://www.livestrong.com/article/263750-pepitas-nutrition-information/#ixzz2Gqkzevkv And if you’re one of those  people who only care about taste and good looks – vitamin K is particularly good at suppressing dark circles under your eyes. I love a salad that makes you forget that there’s greens in there some where…………this one definitely fits the bill! Spinach Mango & Pepitas Salad with Maple Syrup & Lime Vinaigrette For the Salad: Toss together Baby Spinach, Arugula Greens, sliced Cucumber, chopped Red Pepper, Pomegranate Seeds and Mango pieces. Sprinkle with…

Read more

close
Facebook Iconfacebook like buttonTwitter Icontwitter follow button