Food

It’s Nacho Problem…

Processed with VSCO with a6 presetSo I eat nachos an alarming amount… but like when your “cheese” is made from carrots and potatoes and you top them with jackfruit and/or tons of veggies, it seems less indulgent. I followed various recipes the first few times I made this cheese, but was unhappy with the lack of nutritional yeast aka NOOCH aka vegan crack. It’s not really crack… it’s just addicting, dear Lord people this is a family blog. Shit. Any who, in honor of National Nacho Day, I bring you my delicious, healthy, and hella easy cheeze sauce. This bitch is soy, dairy, gluten, and oil free yet still tastes like unicorn tears and happiness. Enjoy.Read More…

You complete me kale chips. 

I could eat kale chips, ALL DAMN DAY SON. Seriously, I love them. Truth corner, I didn’t make them myself until a month or so ago. I bought the insanely expensive premade goodies which, while yummy, have nothing on homemade. These puppies are pretty stinking basic, but me and my tiny veggie kill a whole bunch o kale in one sitting. They are so easy it’s not even funny… or maybe they’re hilarious. I don’t know how much humor you find in vegetables.

step 1. preheat oven to 300 degrees. line 2 baking sheets with foil.

step 2. wash, dry, + de-rib the kale. sometimes I won’t even use a knife, just my good ol’ hands.

step 3. spread out kale on baking sheets making sure not to overlap pieces. this is mucho importante

step 4. drizzle with coconut oil, no more than 2 tablespoons.

step 5. sprinkle with desired amounts of onion powder, garlic powder, and turmeric. I use roughly 2 teaspoons of each spice. then 4-6 tablespoons of nutritional yeast, followed by a healthy pinch of salt.

step 6. mix it all around by hand and sprinkle with more nurtritional yeast for good measure.

step 7. bake for 15-17 minutes.

step 8. devour and let that goodness just get all up in your teeth. note. have floss handy.

Processed with VSCO with a6 presetAHHHH a kale chip monster!!!!

An Apple a Day

IMG_8460 IMG_8461 IMG_8462 IMG_8463 IMG_8464 IMG_8457 IMG_8458 IMG_8459We like to eat in our house… Like, a lot. We also are those hippie types that care about organic, non-gmo, plant based goodness. I’ve always been interested in healthy diets and as any parent can tell you, kids make everything difficult  complicated interesting. Healthy eating is no exception. You want your kiddo to eat the best food and learn to appreciate a variety of flavors from an early age… Not an easy task. We try to make as much of the boys baby food when they are first starting to eat, but life with a toddler and infant is crazy, so some days we run out or I’m totally unprepared. Shocking, I know. So there are times when Mama needs some help. Deciphering baby food labels is way too difficult these days, trying to read through the healthy buzzwords and figure out the best choice.

Enter Once Upon a Farm. I am such a fan of this company. Not all organic baby food is created equal. Every product is Certified Organic and Kosher, Non-GMO Project Verified, and Cold-Pressured. They never use any concentrates, pre-processed purees, juices or preservatives. This stuff tastes good. That’s right, I tried it and it’s yummy. I got a variety pack of applesauce and intended to feed them all to little man, but Rocco decided that he wanted ALL OF THEM. Kid is obsessed with applesauce these days, he started asking for his “refrigerator applesauce” instead of our pantry staple supply. R would devour them straight from the fridge, while Felix prefers them warmed up a bit. I just feel so much better knowing they don’t contain any weird additives to keep the safe for years in the stockroom or pantry.

We just signed up for a monthly subscription with a whole bunch of delicious sounding concoctions for the boys to try. I may have ordered the Chocolate Ever After for myself… That’s not weird, right!? I definitely suggest giving these a try!!!

Green Chef Review

FullSizeRender[The goodies. I was amazed by all the food they sent]

So I haven’t been much for standing on my feet these days, more on that next week. Cooking a whole meal of food is literally torturous. Doing dishes. Ohh my lord no. So when I saw that Green Chef was offering a vegan meal plan with 4 free meals on your first order, I had to try it. So for 3 nights we had dinner for 2 for only 26 dollars. And let me tell you, definitely worth it.

FullSizeRender_2[cauliflower shawarma]

I have been tempted to try Blue Apron and the slew of other dinner kit meals, but alas, none offered vegan dinners, so when I saw Green Chef had added a vegan option, my mind was BLOWN. I ordered it 2 weeks ago and have to say I was monumentally impressed.

FullSizeRender_4[seared tempeh with potato and green bean salad and slaw with red pepper aioli. This meal was BOMB]

We received our giant box of goodies on Friday, I picked Friday because I was unsure of how “easy” cooking these fancy meals would be without a guaranteed child wrangler. Well, we have since changed our delivery day to Wednesday because I’m happy to report each meal took less than 30 minutes and each one was super easy to make. Two using one pot or less. While you have to do some chopping, having everything portioned out and all of the yummy sauces prepared is an amazing time saver. I actually had more fun making dinner than I’ve had in a long time because I’m #LAZY. Both The Captain and I were throughly impressed by each meal. The first was a cauliflower shawarma with a salad, it was delicious and took no time at all to prepare. The second, pan seared tempeh with potato salad and slaw was so so so simple and while it wouldn’t normally be my cup of tea, was both of our favorite meal! Like I want to eat it again. Now. We ate every last bit of it. The third, a mushroom tostada with black beans and a salad, was definitely the most work, but again fairly simple and also delicious. We really enjoyed all 3 meals.

FullSizeRender_5[mushroom tostadas with black beans and a cashew lime creama]

Breakdown:

Time: All meals were 30 minutes or less.

Taste: Seriously, impressed. I mean even the prepared sauces were fresh and delicious. Every time we sat down to dinner we were like, “DAMNNNNN, THAT’S FANCY.”

Serving Size: While they claim to be 2 servings, they are large portions. I would say they are more like 3 servings, but we are fat kids, so we had no problem polishing the extra serving…

Dishes: Having all the sauces and dressings prepared really cut down on dishes, with the exception of the tostadas we only had to use one pan to cook, plus a mixing bowl or two.

Price: The price varies per plan, these prices reflect the vegan option. At 26 bucks the first week was a steal, the regular price is 80.94 for 3 organic meals for 2[3] people. Now, that’s steep, yes, but honestly we will probably do Green Chef twice a month and the reason is 3 fold. 1. It’s easy 2. We actually cooked instead of going out for sushi saving us a TON of money 3. We wasted ZERO food, something I hate and something we do quite often in our house, see reason 2.

So you have nothing to lose, I would highly suggest a trial run with Green Chef!! Click here to get started! I’d love to hear your experiences with dinner kits? Which have you liked? Did you continue to order them!?

[Note: This is in NO WAY a sponsored post, just my own hungry, humble opinion.]

It’s a WRAP!

IMG_4965And by wrap, I mean lettuce wraps, duh. I’m hungry all the time. Like all the time. Every damn thing I eat gives me some level of heart burn and acid reflux, but magically this meal gives me none of the painful affliction. Also, it tastes good as hell!! I’m a huge fan of all things Minimalist Baker and I love all of her spring roll recipes, but on this particular night I was too lazy to deal with rice wrappers. I thought, ya know what, this would taste delish in some yummy butter lettuce. And it was. It was delish. Here’s whatcha gotta do to make these tasty suckers.

Step one. Preheat oven to 450. Place sliced, pressed tofu on a parchment paper lined cookie sheet. Cook for 25-20 minutes. This is a Minimalist Baker technique and it turns out crispy and perfect. You would swear that it was deep fried.

Step two. Cook up thin rice noodles via package instructions. Drain and set aside to cool.

IMG_4964Step three. Thinly slice cucumbers, red peppers, mango, carrots, jalapeño, etc. Slice limes. Add a pile of bean sprouts, for the non-preggos. Coarsely chop peanuts or cashews.

Step four. Pull off lettuce leaves, wash, and dry.

Step five. Make THIS dipping sauce. I make a ton and use a tablespoon or so to toss the crispy tofu in just to coat.

Step six. Assemble and destroy many, many, many lettuce wraps. Mic drop. IMG_4967

Feeding Rocco

image1-2Hello loves!! We are back with another installation of Feeding Rocco! Hooray!! I love sharing all the fun, and sometimes not so fun, things we feed our mostly vegan toddler. With the exception of organic eggs and some fish we are raising this boy as a mostly plant-based nugget. I know a lot of people wonder if I’m some crazy controlling food mom and I guess the answer is yes… to a certain extent… At this stage in the game I feel I’m allowed to be! My 18 month old doesn’t have the control over what’s being cooked and served in our household,  just the same as the toddler of a meat eating family! He only knows what Mommy and Babbo feed him. Now I know this will change eventually and he will possibly want to try non-vegan foods and all I can do is support him and help him make well informed choices about his food. But if you’re asking if I’m gonna ever get him a happy meal the answer is a resounding hell no! But at some point, if he wants some birthday cake or to try meat I will do my best to keep my emotions out of it. On to the food, you will notice there was a theme going on this week: starch and peas. He likes what he likes.
IMG_1340Jimbo’s Macaroni Salad with added Peas. This pasta salad was meant for The Captain, Rocco ate all of it for lunch! I added some extra peas and he went to town.

IMG_1341Mashed Potatoes with Gravy, Green Beans, and Corn. Shockingly he ate most of this! Towards the end the green beans were more fun to throw, but he loved the mashed potatoes and corn mixed together, just like his Nana! Note: I tried to give him leftovers the next day for lunch and he wanted nothing to do with it. Oy vey!

IMG_1342Daiya Mac n Cheese with Peas: My personal favorite boxed vegan mac n cheese. Tastes a bit like old school Velveeta without all the dairy and questionable ingredients. Loaded it up with frozen peas and boom. Dinner.

IMG_1343Fried Rice with Peas and Avocado: Rocco probably eats this a few times a week. Kid LOVES rice. So we fry it up with a touch of coconut oil and a splash of tamari, mix in frozen peas, and top with avocado. Sometimes I’ll put in some onion chopped finely.

IMG_1344Annie’s Mac n Cheese with Peas: This is my least favorite boxed mac n cheese, luckily Rocco could care less. It’s a carb covered in a sauce. That’s all he needs to know. Again, more peas. I usually alternate with broccoli, but right before the move I didn’t want to buy more groceries, so using what I had!!

IMG_14332 Eggs Over-Hard, Avocado, and Tortillas: At our favorite restaurant in SD, Coffee Cup! We both got the same order every time and our favorite waitress knew it by heart. Rocco kills this breakfast which is a common one at home too! Sometimes instead of tortillas, I will make him toast with a bit of coconut oil on it!! But he usually always starts the day with a banana as soon as he wakes up, I swear this kid is part monkey! We buy bananas by the case load!

IMG_1525Almond Butter Toast with TJ’s Veggie Straws: Quick late lunch/afternoon snack! Simple, easy, and filling. I may have eaten one or 20 of the veggie straws myself. So tasty. So salty. Mmmmmm.

Well, there you have it folks another week of Feeding Rocco! Stay tuned for more posts as we really test what this kid will eat, it’s amazing what, even in a few weeks, can develop in a child’s palate and what they are willing to try!