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RECIPES

GF, Vegan & Raw/ Meals/ RECIPES

I Found My Go-To Chili Recipe

Michael of Koinoia is a friend of ours and had us over to recently to watch the Nebraska football game. {GO HUSKERS!}  When we walked into his home, the most amazing aroma of chili greeted us.  He made his famous chili for us, AND made a whole pot of meat- free chili just for me!  He shares his recipe and thoughts about fall here at his blog.  He has some other great recipes, like Bruschetta, that you must check out, too.  While you are there tell him Amy said hello.

I have made his exact meat- free version twice and we just love it.  His recipe uses a can of  Bush’s Chili Starter which is really good but a little bit high in sodium, plus– as you all know, I like to do one- stop shopping for my groceries at Trader Joes –but they do not sell Bush’s brand there but they do sell organic canned beans.  I decided to try my own Trader Joes version and using a can of their Vegetarian Chili in place of the Bush’s Chili Starter and it turned out yummy!  I still think I like Michael’s original version better as far as taste, but if I want to keep my shopping in one spot and keep things organic, at least there is a alternative.

I you want meat in your chili, (and a pic of the finished product) click here to go to Michael’s blog for the recipe.

Here is the meat-free version:

My Vegetarian Go-To Chili Recipe

2 Tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
15 oz can seasoned Bush’s chili beans, in sauce
1 can Bush’s Chili Starter
15 oz can Bush’s black beans, drained
15 oz can Bush’s red kidney beans, drained
15 oz can Bush’s white northern beans, drained
46 oz tomato juice
2-4 Tbsp chili powder
salt, pepper and cayenne to taste

Put olive oil in a large stock pan over medium heat.  Add diced onion.  Cook until translucent.  Add red pepper & garlic.  Cook about 5 minutes, careful not to brown the garlic.  Add all beans, tomato juice, & spices.  Let simmer for at least an hour up to 3.

Enjoy with your choice of toppings.  We love it with Trader Joes organic version of Frito type corn chips or crackers.

*To buy all ingredients at Trader Joes, get Trader Joe’s brand beans and substitute Trader Joes Vegetarian Chili for the Bush’s Chili Starter.

Do YOU have a favorite chili recipe?  If so, please share in the comments!

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Drinks/ Healthy Eating/ RECIPES

Post From The Past: Amazingly Healthy Turmeric Chai Tea

This is a past post from the New Nostalgia archives.  I love visiting post from the past, especially seasonal type posts.  It is a great reminder to me of what I love, and what was post worthy!  I will be taking a trip down “past posts” road occasionally in the month of October. 
//
This is a guest post from Andrea at Frugally Sustainable.  I am so happy to know Andrea.  She is a faithful linker to our Anti-Procrastination Tuesdays, and I know you all love her because she often gets “most clicked on link” of the week.  
I love everything about this guest post, but I especially love that it contains TURMERIC!  I have read over and over that as one who has had cancer, I need to find ways to get turmeric in my diet.  This is a wonderful, simple way to do just that!
Thanks so much, Andrea!
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We all have our go-to-remedies and today I would like to share with you one of mine.

Turmeric is one of the world’s most powerful natural healers. Its’ active ingredient curcumin, has been known for centuries to have extremely potent medicinal properties and is documented as being effective in treating a variety of conditions.

Other than the occasional curry, I struggled to add this beneficial root herb to our diet. That was until I created a Turmeric Chai Tea! 

Although my palate rejoices simply at the thought of this drink, I must warn you…this is some pungent stuff! Tasty, but definitely a pretty serious tea. 

10 Reasons Why Turmeric Is One of My Favorite Remedies

  1. Turmeric is an anti-microbial. That means it will attack both bacterial infections and viral infections and destroy both. It is particularly effective in treating illnesses of the respiratory system (this makes it a superb remedy for the cold and flu season).
  2. It has shown to prevent and stop the growth of prostate, breast, skin, lung and colon cancer
  3. Known to reduce the risk of Type 2 diabetes
  4. A natural liver detoxifier.
  5. Research shows it may prevent and slow the progression of Alzheimer’s disease.
  6. As a potent natural anti-inflammatory, turmeric may work just as well as many anti-inflammatory drugs. Furthermore, reducing the risks associated with the side effects of those types of medications.
  7. It’s a natural painkiller.
  8. Aids in fat metabolism (i.e. helps with weight management)
  9. Trusted for many, many years in other cultures as a treatment for depression.
  10. Speeds up wound healing and assists in the treatment of acne, eczema, psoriasis, uneven pigmentation, and lackluster skin.

I’ve added it to a list of my most favorite medicinal herbs. In fact, it’s right up there with garlic, ginger, parsley, sage and rosemary.

Turmeric Chai Tea Recipe


Turmeric Chai Tea Powder 
(4 servings) 

-3 tablespoons ground turmeric
-4 teaspoons ground cinnamon
-1/8 teaspoon ground clove
-1 teaspoon ground cardamon
-2 teaspoons ground ginger
-1-2 teaspoons cayenne pepper (optional)

Directions: Mix all ingredients together and store in a glass jar.

Note: Cayenne pepper, although optional in the recipe, will speed the turmeric through the blood stream by relaxing blood vessels down to capillaries allowing more turmeric to get to the infections faster. 


Tea Prep
(single serving)

-4 teaspoons of Turmeric Chai Tea Powder
-1 cup water
-sweetener to taste
-1/2-1 cup warm milk (i.e. cow, goat, almond, hemp, coconut, etc.)


Directions: Bring 1 cup of water to boil. Pour water over spices and steep for 10 minutes. Strain through a fine mesh sieve or a cheesecloth. Add sweetener and milk.


Notes and Tips

-WARNING: Turmeric will turn everything it touches yellow. 

-Using fresh herbs is always the better option. If using fresh turmeric and ginger increase steep time, during the prep, to 20 minutes.

-Turmeric, along with the other spices required in this recipe, is available in a well-appointed health food store, the spice aisle of most grocery stores, and in bulk online through companies such as Mountain Rose Herbs and The Bulk Herb Store.

-Because it stimulates the uterus, turmeric is not recommended for pregnant women. It is also contraindicated for those with gall bladder disease or gallstones. As a good general rule, please consult your physician prior to the use of any herbal/spice remedy.

Inspirational Resources:
Turmeric Superfood 
20 Health Benefits of Turmeric 
New Findings Show Disease Fighting Powers of Turmeric

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Andrea is a Registered Nurse turned Frugally Sustainable Homemaker.  Her blog, Frugally Sustainable, is “one of the most featured blogs in its niche! It is host to 4-5 informative posts per week that catalogue the why, the how, and the how-to on: frugality, simplicity, health and nutrition, motivation and inspiration, homeschooling, up-cycling, recycling, and designing a life that is interdependent on like-minded others, ecologically responsible and centered around the home.”

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GF, Vegan & Raw/ RECIPES/ Sides

Past Posts: Healthy No Fat Pumpkin Bread

This is a past post from the New Nostalgia archives.  I love visiting post from the past, especially seasonal type posts.  It is a great reminder to me of what I love, and what was post worthy!  I will be taking a trip down “past posts” road occasionally in the month of October, as it is a month where we will be out of town the last 2 weeks.  We are going on our very first big family trip where my girls will the fly for the first time and see the ocean for the first time!  More on that in posts to come…for now, enjoy this Healthy No Fat Pumpkin Bread post from the past!
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I am so very happy to have found this recipe!  I have made it twice in 4 days and may make some more tomorrow…it is THAT good.  It is a vegan recipe, but it would be a keeper even if I were not vegan.  It is a recipe by Happy Herbivore that has been getting lots of attention on twitter, so I am not the only one who loves it.  

Speaking of Happy Herbivore, I own her cookbook and it is one of my favs!

Back to the bread..it was super moist but had a nice crunch on the sides and bottom.  Loved that.  I cut the brown sugar down to 3/4 cup, that was plenty.  I used almond milk.  I loved that there was no fat used, and if you are out of eggs, NO PROBLEM, for there are no eggs in this recipe.  It is amazing how much cheaper a recipe is with no butter and eggs!

Healthy No Fat Pumpkin Bread Recipe–Vegan!

Servings: 12

 The Happy Herbivore Cookbook (p. 52)


Ingredients:

  • ½ tsp baking powder
  • 1 tsp baking soda
  • 2 cups whole wheat flour
  • 2 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1 cup brown sugar
  • 15 ounces pumpkin
  • ¼ tsp lemon juice
  • ¼ cup non-dairy milk

Instructions:

Preheat oven to 350F. Grease or spray a standard bread pan. Whisk non-dairy milk and lemon juice together until bubbly and set aside. In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together. In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together. Pour both wet mixtures into dry mixture and stir until just combined. Pour into bread pan, using a spatula to evenly distribute and smooth out the top. Grab a large piece of aluminum foil and make a tent over the pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.

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Healthy Eating/ RECIPES/ Sides

11 Delicious Ways To Eat Squash

Brown Sugar Acorn Squash

How To Peel, Cut & Bake All Types Of Squash

Creamy Acorn Squash Soup

Squash Mac N Cheese

Spaghetti Squash

Squash and Potato Mash

Curried Butternut Squash Soup

Butternut Squash Chips

Butternut Squash Cake w/ Vanilla Spiced Icing




Squash Butter














Drinks/ RECIPES

School Lunch Smoothies

 

I am constantly trying to figure out how to get fruits and veggies into my kiddos in ways that they get excited about.  School Lunch Smoothies are a great way to do just that!  My girls get so excited about these, and like them so much that I make lots of extras for them to grab a quick after- school snack from the freezer.

 


{my favorite, reasonably priced blender-Oster 6 cup, glass blender}



I linked some smoothie recipes below, but honestly, I just throw in whatever frozen fruit we have in our freezer.  I always include banana or peach, each give a nice thick base for the smoothie.  I try to add greens whenever possible, a couple big handfuls will do.  Usually it is spinach, as it is the most mild tasting green.  These smoothies had one frozen banana, about a cup each of frozen blueberries, pineapple & strawberries, and spinach.

I then add almond milk and blend until desired consistency.  I never measure.  I just add milk until I see a cortex in the middle, as in the picture below.  That is when you know you have a great smoothie consistency.  Sometimes I add protein powder (love this one by Plant Fusion), sometimes I add chia, sometimes I add hemp seed or oats.  Or not.  Smoothies are very forgiving.


 

The above smoothie is a pretty safe purple color. I usually don’t send my go-to green smoothie to school with my girls.  We drink it at home as an afternoon snack instead.  My girls don’t really enjoy the attention they get at school when drinking green, kids have quite the reactions to green smoothies!  Despite the color, my girls love how they taste.  Click Here for our Everyday Green Smoothie recipe.


 

{Ball Plastic Containers}

I only use plastic containers for our lunch boxes. (Click here to see what lunch box and containers we use.)  Everything else I store in glass ball jars.  These plastic containers from Ball are really, REALLY convenient and the perfect size.  The have screw on lids to prevent spilling, and the cups stack into each other so nicely, which is great for the freezer.

 

They thaw just enough by lunch time into the perfect cold smoothie consistency.  Make sure to pack a straw!

 

{Ziplock Smoothie Packets for the Freezer}

 

These are awesome timesavers.  If all your smoothie cups are full of frozen smoothie, just divide the fruit into baggies and they will be ready for you when you are!

 

{My Smoothie Boards at Pinterest}

I’ve started a smoothie Pinterest board for awesome smoothie inspiration!  How about you? Do you have any favorites to share?
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GF, Vegan & Raw/ Meals/ RECIPES

Healthy Nachos

I have already posted about this Garbanzo Bean Taco Seasoned “Meat.”  I wrote about how to make Tacos & Lettuce Wraps, but I must say, I think this may be my favorite way to enjoy these taco seasoned beans.  This was amazing, and tasted just as good as any restaurant nachos I’ve ever had!

If you have never roasted garbanzo beans you are in for a treat.  You just drain them, rinse them and toss them with seasoning, then roast.  Within 20 minutes they turn so yummy and crunchy!

If we are just going to eat them as a snack, I leave the beans whole.  If using in tacos, nachos or lettuce wraps, I pulse a couple times in the food processor to make into a “meaty” texture.

This is a fun and easy addition to the nachos.  I think the added flavor of these fajita vegetables are what make these nachos so good.  Just slice onion & peppers, (I love using my favorite mandolin) add some grill seasoning, and use a grill pan on high heat to soften them.  Easy!

Garbanzo Bean “Meat” Nachos

1 recipe Garbanzo Meat filling

Tortilla Chips

Cheese of your choice (almond, soy or dairy)

Fajita vegetables (optional, directions above)

Lettuce

Tomatoes

Make garbanzo meat filling according to directions.  Put tortilla chips on a plate.  Add the beans & fajita vegetables.  Sprinkle with cheese of choice.  Microwave until cheese melts.  Serve with lettuce and tomatoes.

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RECIPES/ Sweets

My New Favorite Go -To Chocolate Chip Oatmeal Cookie Recipe

This is an awesome chocolate chip cookie recipe that uses wholesome ingredients!  Making chocolate chip cookies of any kind makes one feel like mother-of-the-year, but when they are hearty and still taste good, it makes me feel GREEAT! The butter and honey are what make these so yummy, and of course, the chocolate chips.  I love that the recipe uses whole wheat flour and oats, which make them hearty and filling.  The extra fiber in these keep the sugar spikes to a minimum.  I also love that the butter is melted, so no worrying about taking the time to soften the butter, and I use just a single spoon to mix these.  Super simple!

I found this recipe on Heavenly Homemakers.  I love her recipes because she uses whole ingredients, and they are super simple.  She calls these “Giant Breakfast Cookies.”  They have a bit too much butter in them for me to feel comfortable serving them for breakfast, although they are hearty enough. I think they make a great snack and are perfect for my girls lunch boxes.  I make mine small, so I can say “yes!” when my girls ask for seconds and thirds.  Tricky, huh?

My Favorite Go To Chocolate Chip Oatmeal Cookies

1 cup butter, melted (I used Earth Balance)
¾ cup honey
2 eggs
1 t. salt
1 t. cinnamon
1 t. baking soda
1 t. vanilla
½ cup buttermilk (to make dairy-free buttermilk, use soy or almond milk, +1 TBSP vinegar)
2 cups whole wheat flour
2 cups whole rolled oats
1 cup raisins or chocolate chips
Mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk. Stir in flour and oats. Fold in raisins or chocolate chips. Scoop heaping tablespoons of dough onto a cookie sheet. Bake at 350 degrees for 15-20 minutes. Allow cookies to cool 3-4 minutes on cookie sheet before removing cookies to cool on a wire rack.

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