Saturday, January 23, 2021

 Spaghetti squash with bacon    


1 spaghetti squash

1 package bacon

2 tbsp finely diced onion

1 tbsp nutritional yeast

1 clove garlic

1 tsp sea salt

freshly ground pepper to taste


Preheat oven to 425.


Slice spaghetti squash in half lengthwise.   Scoop out the seeds and discard, or save to roast at another time.  Brush cut surface with olive oil.  Place cut side up on a rimmed baking sheet and roast at 425 for 45 minutes.

Heat large skillet over medium heat.  I use kitchen scissors to snip the bacon into bite sized pieces (you pick the whole stack up right out of the package,  and snip through it all) right into the hot pan.  Cook until crisp, stirring occasionally.  Remove bacon to paper towel lined plate to drain.  Discard all but 1-2 tbsp of bacon drippings.  

Add onion to the pan you just cooked the bacon in and saute in whatever small amount of drippings may remain in the pan. Cook 3-5 minutes, until lightly golden.  Add minced garlic clove and cook 1-2 minutes more.

Remove spaghetti squash from oven.  Using a large fork scrape the across the top of the spaghetti squash to tease it apart and into the pan with the onion.  Add salt, pepper, nutritional yeast, and bacon drippings.  Stir to combine.  Add bacon to pan and stir again to distribute.

Enjoy!

  


Wednesday, January 13, 2021

Sweet Potato Bacon Breakfast

1/2 cup quinoa, rinsed
1/2 c water
1/2 c juice of choice (I use a berry juice blend)

2 medium sweet potatoes
1 tbsp olive oil
1/2 tsp coarse sea salt, to taste

1 package bacon
1/4 c dried berries of choice (I use mixed berries and cherries.)


Preheat oven to 450.

Add 1/2 c quinoa, 1/2 c water, and 1/2 juice to a small sauce pan, bring to boil over medium heat.  Reduce to simmer, cover, and simmer 15 minutes.

Chop sweet potato into bite sized pieces, toss with 1 tbsp olive oil to coat.  Spread in single layer on parchment lined baking sheet and sprinkle with sea salt.  Bake at 450 for 25 minutes.

Place large skillet over medium heat.  I open my package of bacon and use kitchen scissors to snip it into bite sized pieces directly into the hot pan, but you can also use a good old fashioned knife at the cutting board.  Brown bacon over medium heat.  Move bacon onto paper towel lined plate to drain when done, reserve 1-2 tbsp of the drippings.

When the quinoa has finished, add the reserved bacon drippings and 1/4 dried berries.  Stir and put the lid back on to steam.  Allow to sit while the sweet potatoes finish.

When the sweet potatoes are done add them to the large skillet the bacon was cooked it, adding the bacon back in along with the rested quinoa and berry blend.  Stir to combine.  Serve.

Made carefully this recipe is free of the top 8, but full of flavor.  All measurements can be adjusted to suit your family size and tastes.  I love the way this recipe can flex to  feed more people by adding a bit of extra quinoa and/or sweet potato, using different fruits and juices based on what I have on hand, and even different grains!  I often use a three grain blend with quinoa, millet, and buckwheat, but you could use any grain that your family loves.  You can even leave the grain out altogether and stir in some chopped spinach instead.  Play with it, make it your family's favorite way to start the day!


Wednesday, December 14, 2016

Sunbutter Caramel


I had leftover caramel sauce (No, I'm not really sure how that is possible.) hanging out in my fridge, and a sad shortage of syrup.  Waffles on the menu for breakfast.  In the past, I would have just whipped up some berry syrup with frozen berries and a pinch of sugar.  Healthy options are always my favorite!

But this time... this time being indulgent was calling to me.  The lure of caramel sauce already made and so rich and delicious hanging out in my fridge... How is a girl to be strong all the time?  I decided that it would be perfectly fine to be indulgent and serve waffles with caramel sauce for breakfast.  I resisted tossing on some home-made coconut whipped cream.  Surely I get points for that.

At the last minute my sensible, responsible brain decided that adding Sunbutter would give this dessert enough of a protein boost to reasonably justify using it as a breakfast food.  So I whisked in a healthy dollop of sunbutter and created the most delectable indulgence.  Velvety smooth, luxuriously rich, and just enough of a healthy touch to erase the mama guilt.  Perfect.

And?  It's amazing as apple dip too.


Sunbutter Caramel Sauce


1/4 c vegan butter (I used Earth Balance soy free)
1/2 c brown sugar
1/4 c maple syrup
1 Tbsp tapioca starch
2 Tbsp non-dairy milk (I used flax milk)
pinch cream of tartar
2 T sunbutter
1/2 tsp vanilla

Melt vegan butter, brown sugar, and maple syrup together in a small sauce pan over medium heat.  When well combined, increase heat slightly and bring to boil.  Let simmer 5 minutes, stirring occasionally.

Whisk tapioca starch, cream of tartar,  and non-dairy milk together in a small cup or bowl.  Add to sauce pan and whisk to combine.  Continue to simmer for 3-5 minutes longer, until thickened slightly.  Remove from heat and whisk in sunbutter and vanilla.  Serve warm or allow to cool to room temperature.

Leftovers can be stored in the fridge for two weeks.  There will be just a small texture change as the brown sugar will crystalize slightly.  Still amazingly good.

Monday, August 22, 2016

Menu Plan Monday

This week is the first full week back at school for my kids, and I know that means evenings where everyone is tired and extra hungry!  This week's menu plan is a tool for helping us all to know what to expect, and help mom get it on the table more quickly.

Hope that your first week of school goes well!

Monday (beef)
Breakfast: pork sausage, roasted sweet potatoes
Lunch: ham wrap
Dinner: pot roast with carrots, peas

Tuesday (fish)
Breakfast: pineapple carrot muffins, green smoothie
Lunch: pot roast
Dinner: tuna bake, roasted cauliflower, mandarin oranges

Wednesday (turkey)
Breakfast: sweet potato muffins, green smoothie
Lunch: sunbutter and jelly
Dinner: turkey meatballs, broccoli, grapes

Thursday (vegan)
Breakfast: turkey sausage, biscuits, green smoothie
Lunch: meatballs
Dinner: crockpot chili

Friday (pork)
Breakfast: cinnamon filled muffins
Lunch: hummus and veggies
Dinner: brats on bun, grilled zucchini

Saturday (beef)
Breakfast: bacon, sautéed veggies
Lunch: grilled pork chops, zucchini noodles, apple slices
Dinner: taco salad

Sunday (fish)
Breakfast: waffles
Lunch: fend for yourself
Dinner: lemon shrimp scampi over quinoa pasta, garlicky spinach

Monday, August 8, 2016

Menu Plan Monday

It seems that time is moving so fast lately!  I toss up a menu plan, turn around, and it's time to do it again.  So, here it is, the plan for my week.  Because menu plans make life run more smoothly at my house.

Monday (fish)
Breakfast: pumpkin muffins, strawberry smoothie
Lunch: corn on the cob, cantaloupe, beef dogs
Dinner: grilled shrimp with lemon butter over pasta, green beans

Tuesday (turkey)
Breakfast: blueberry cobbler, green smoothie
Lunch: tuna
Dinner: crock pot taco soup, tortilla chips

Wednesday (vegan)
Breakfast: sausage, potatoes obrien
Lunch: taco soup
Dinner: mango black bean quinoa salad

Thursday (pork)
Breakfast: sweet potato hash, green smoothie
Lunch: sunbutter and jelly
Dinner: garlic basil pork burgers, fries, peas

Friday (beef)
Breakfast: bacon, pancakes, green smoothie
Lunch: brats
Dinner: pot roast, baby carrots, honeydew

Saturday (fish)
Breakfast: waffles with sunbutter caramel syrup
Lunch: pot roast
Dinner: salmon, broccoli, berries

Sunday (turkey)
Breakfast: cinnamon rolls
Lunch: fish taco pasta salad
Dinner: meatballs, mashed potatoes, garlic spinach


Tuesday, June 21, 2016

Menu Plan Monday

Monday (pork)
Breakfast: quinoa granola and berry parfait
Lunch: hummus and veggies
Dinner: brats, grilled zucchini and peppers

Tuesday (beef)
Breakfast: sausage, blueberry scones
Lunch: pepperoni "lunchables"
Dinner: crock pot beef stew, peas, quinoa pasta

Wednesday (fish)
Breakfast: waffles with caramel sunbutter syrup
Lunch: beef stew
Dinner: tuna sandwich, grapes, zucchini and corn salad

Thursday (turkey)
Breakfast: orange pineapple muffins, green smoothie
Lunch: fish sticks
Dinner: sloppy joe, green beans, fries

Friday (vegan)
Breakfast: turkey sausage, green smoothie
Lunch: hot dogs
Dinner: mango black bean quinoa salad

Saturday (pork)
Breakfast: overnight oats/quinoa with peaches
Lunch:
Dinner: pork chops, kale salad with apples

Sunday (beef)
Breakfast: bacon, fruit salad
Lunch: italian sausage with onions and peppers
Dinner: burgers, strawberries, cucumber salad

As always, links are to the original recipe when possible, and may not reflect changes I make for the dietary restrictions of our house.

Tuesday, June 14, 2016

Monday Menu Plan

As always, we rotate through proteins.  Any links posted are to the original recipe as often as possible and may not reflect changes we make in our house to adapt to our dietary restrictions.  (But it does mean the recipe works well with adaptations!)

Enjoy your week.

Monday (turkey)
Breakfast: pineapple orange muffins, green smoothie
Lunch: tuna bake, peas
Dinner: chili bake

Tuesday (vegan)
Breakfast: turkey sausage, potatoes o'brien
Lunch: turkey dogs
Dinner: black bean enchiladas

Wednesday (pork)
Breakfast: overnight oats/quinoa
Lunch: sunbutter and jelly
Dinner: pulled pork, green beans, fries

Thursday (beef)
Breakfast: pork sausage, biscuits, green smoothie
Lunch: pulled pork
Dinner: hamburgers, grilled zucchini and pineapple

Friday (fish)
Breakfast: hash browns, veggie saute
Lunch: coneys
Dinner: lemon shrimp over pasta, broccoli

Saturday (turkey)
Breakfast: cinnamon rolls, green smoothie
Lunch: salmon, sautéed spinach, watermelon
Dinner: meatballs, cauliflower rice, peaches

Sunday (vegan)
Breakfast: blueberry crisp
Lunch: sloppy joe
Dinner: lentil dahl