Vegan Fajitas

I am making an effort to eat more veggies. So far the only meals I have come up with are stir fry and fajitas. I can cram a ton of veggies into stir fry and my kids will eat them all (they might pick out the onions, but if they eat the rest, I’m happy).

Fajitas are usually meat, onions and peppers. I know there are recipes out there subbing mushrooms for the meat, but I am not a mushroom fan. So, I put zucchini in my fajitas. I saw a tip (pretty sure it was Rachael Ray) to scoop out the seeds of zucchini before you cook them so they don’t get mushy and it totally works.
Vegan Fajitas

1 med yellow onion, cut into wedges

1/2 yellow bell pepper, cut into strips

1/2 red or orange bell pepper, cut in strips

2 small zucchinis, cut lengthwise with seeds removed, then cut into strips

Salt and pepper to taste

1/8 tsp liquid smoke (or less to taste)

1/2 tsp chili powder

Saute everything in olive oil over med-high heat. I like my veggies a little charred, but still crisp. Season with salt, pepper, chili powder and liquid smoke. Serve with tortillas and beans and rice on the side.

 

Seriously, my husband loved this. This is a great meal when you want something comforting without the meat. I don’t know that that makes sense, but I know when I cut out meat I just feel lighter. This filled me up without making me feel slow and sleepy. Good stuff!

I’m not going to the store!

How did this happen? I only have about 2 tablespoons of Earth Balance in the fridge. Do I not know that it is Thanksgiving? My sweet husband needs butter to inject the turkey and I need butter for the stuffing, not to mention all the other things that “just need a little bit of butter”. Not to worry. I have coconut milk, coconut oil and a few pantry items needed to make vegan butter.
I used to make butter all the time, but then I got lazy and we moved closer to Fred Meyer, where they carry Earth Balance. It doesn’t take too long to make vegan butter, neither is it too difficult. The clean up after making butter is the most tedious part. Right now my kids are playing in a sink full of warm soapy water and greasy measuring cups. I’m quite sure that the cups and my children will need to be washed when they are done playing.
This is one of the first recipes I posted a few years ago. At the time Earth Balance was still a little tricky to find everywhere. It’s still a great recipe to have for those times when you run out of butter or the store is closed or you want something that just tastes a little better. My husband is still amazed that I can make something so close to butter in our kitchen. Here is the original post Can’t have Thanksgiving without BUTTER.10007488_10202338683121303_2497104984883312772_n

Here is the recipe just a little updated:

Vegan Butter

  • 1 cup+2 Tbsp+2 tsp unsweetened coconut milk beverage (not the kind in a can)
  • 1 tsp apple cider vinegar
  • 3/4 tsp salt
  • 2 1/2 cups+1 Tbsp+1 tsp coconut oil, measured after melted
  • 1/4 cup olive oil (or any other liquid oil)
  • 1 tablespoon+1 tsp liquid sunflower lecithin
  • 1 teaspoon xanthan gum
  1.  Measure coconut milk, add apple cider vinegar and salt and whisk together . Let sit while working on rest of recipe.
  2.  Melt the coconut oil in a microwave so it’s barely melted and as close to room temperature as possible. (There are still some chunks in mine, but they get blended up. I just don’t want the oil to be too warm.) Pour coconut and olive oil into processor or blender.
  3. Add the liquid lecithin, sprinkle the xanthan gum over oils and process until well blended. Pour in the coconut milk mixture and process 2 minutes in food processor or 30 seconds in high powered blender. It will thicken up to the consistency of heavy cream.
  4. Place silicone mold on a cookie sheet. Measure ½ cup at a time and pour into mold, I use a mini loaf pan that is just right. It makes it much easier to use in baking if you measure before you mold.
  5.  Pop the pan in freezer.
  6. After they are hard take the cubes out of the mold and wrap in plastic wrap.

I usually keep my butter in the freezer and just have one or two sticks in the fridge. You can’t leave this butter out like dairy butter, but it will melt easily on toast or warm rolls.

This recipe is based on the recipes I found here.  www.veganbaking.net/recipes/fats/veganbutters/veganbutter  There is no way I could have come up with this concept on my own. Mattie is a bit of a genius! If you want learn more about butter and vegan butter, read this article. Again, I have to thank the vegans for improving my quality of life. THANK YOU!

 

Re-boot camp

It is hard to eat healthy and exercise ALL the time. Sometimes I want chocolate cake more than I want to fit in my new little black dress. However, I don’t want to go through the hassle of returning my new LBD, so T-Tapp re-boot camp it is!

I read Extra Petite blog occasionally for fashion ideas.  I am fashionally challenged. I’m a mom, I live in Idaho, I don’t work outside of my home. I would like to be fashionable, but I don’t have much inspiration. Anyway, I finally decided to buy a good LBD and bought one from Ann Taylor. I usually buy my clothes from Old Navy or Land’s End, on sale, on clearance, I want a whole ton of clothes for $100, so buying a dress that was on sale for $100 was a big deal for me. (Yes, I am thrifty cheap) I knew I had been slacking off on my diet and exercise regime, but I didn’t want to buy a bigger dress, I bought the size I should be. I was able to zip it up and everything, but walking was a little difficult and the back was all lumpy above my (slightly inflated) bootie.  My husband thought I looked hot. I really shouldn’t ask him for fashion advice. I don’t need to loose 20 pounds or anything I just need a little adjustment. I think it was good that the dress didn’t fit. I can lie to myself about gaining a few pounds, I can find clothes that still fit me in my closet, but new clothes don’t lie. And plus expensive clothes are usually bigger than cheap clothes. Whatever, if I can’t fit myself into this dress in two weeks I’ll return it.

Spring break is in three weeks, my family and I are going to relax at a couple of our favorite hot springs. Idaho is full of hot springs. I think I’ll write something just about hot springs next time. Anyway, in three weeks I will be in a swim suit, in public, so I think that is a good incentive for my re-boot camp.

T-Tapp is my go-to exercise program. It isn’t glamorous, or sporty, or popular, but it works for me. My sister gets bored doing the same exercises over and over, but I like that I can memorize the moves. I also like that the workout is in a flowing sequence that I can do in 15-20 minutes. For my re-boot camp I am going back to the instructional videos. Slowing down and focusing on form will help my mind and body reset. I could just go back to my 20 minute daily work out, drink green smoothies and keep track of my calories on myfitnesspal.com, but I think I need a new beginning. I’m ready for Spring. Well, I’m ready to get ready for Spring!

Today’s Plan:

T-Tapp instructional video #2
Strawberry Lemonade Smoothie
Grilled Chicken Caesar Salad
Vegetable Minestrone Soup
8 glasses of water
Early to bed

 

Strawberry Lemonade Green Smoothie


1 cup unsweetened almond milk
1 cup water
2 tablespoons raisins
4 tablespoons hemp protein powder
2 cups baby spinach
2 cups frozen strawberries
juice of 1 lemon
2 small bananas

Blend ingredients through spinach, when the spinach is blended add rest of ingredients and blend until smooth. I divided this into three servings at about 200 calories per serving (according to myfitnesspal.com).

No Thank You, I’m Having a Smoothie…

…Because my pants don’t fit. Because what I really want is pumpkin pie. Because I haven’t eaten anything green for five days. Because I haven’t really felt hungry since before Thanksgiving. Oh, the shame!
With the weather turning colder I thought I might want a break from smoothies, but…without a healthy green smoothie to start my day I kinda fall apart (nutrition wise). Here is a smoothie adapted from Green Thickies. Just like most recipes, I don’t have all the stuff that goes into her smoothie, so I do what I can. Usually I eat pears, if I can wrestle them from my husband or oldest kid, but I have been buying pears with a purpose lately. Yeah! I had a ripe pear that no one knew about and into the smoothie it went. If your pears are small you might want to add two.

 

Pear and Apple Smoothie

1 cup non-dairy milk
1 cup apple cider (cold pressed, not clear apple juice or the alcoholic kind, unless you roll that way)
1/2 cup oats
1/4 cup dates
1/4 cup hemp protein powder
2 cups spinach or other baby greens
1 apple, cored
1 pear, cored
1 banana
1 pinch pumpkin pie spice or nutmeg
splash of vanilla

Blend milk, cider, oats and dates. Then blend in protein powder and greens. Add fruit, spices and vanilla, blend until smooth.

I find I have to do T-Tapp right before I drink my smoothie so I don’t get too cold.

Green Oats

It is too cold for a smoothie this morning. I want something hot and hearty. My tastes have changed as I have aged, I don’t like white, processed grains any more. They taste stodgy. Do you know what I mean? Like glue or wallpaper paste. White bread or pasta, white rice, blech. So, if you still like Wonder bread toast with Skippy peanut butter, don’t try these oats because you probably won’t like them. (Try these ones instead, Butterscotch Oats) My husband would laugh if I tried to give him this for breakfast.

Green Oats

1/3 cup quick oats (old fashioned oats pulsed in the food processor)
2/3 cup almond milk or coconut
Cook for 1 1/2 to 2 minutes in the microwave.
Dash of salt
2 tablespoons hemp protein powder
1 tablespoon pure maple syrup
1-2 drops maple flavor (optional)
Optional toppings:
Handful of walnuts
1 tablespoon coconut
Dried fruit
image

Doesn’t that look healthy? Yes, yes it does.

So, now that I put hemp in my oatmeal, I’m wondering what else I could hide in there. Spirulina? Powdered spinach? Hmmm…maybe.

Does this have FRUIT in it?

After the In-N-Out diet my sweet husband stated that he wanted to go on the green smoothie diet with me. Which means that I have to make him a smoothie when I make myself a smoothie. He won’t drink the same smoothies I drink because…they have fruit in them! I think he might be confusing smoothies with milkshakes. This morning he was a bit concerned because I didn’t add cocoa and peanut butter to his smoothie, so it was green! He looked at me and asked “Does this have fruit in it?” No my love, I make your smoothies out of ice cream and candy bars, but don’t worry you will still lose weight because you are a man. Before his smoothie this morning he ate a Payday bar and after his smoothie he had an apple strudel. And he will still lose weight. I’m feeling a little catty this morning. I will drink my Spirulina Smoothie, (I used lime juice instead of lemon and added a mango, super yummy!) have a large glass of water, take deep breaths and smile. Ah, that feels better. Good thing my bad moods don’t last long and as long as I share them on my blog no one else has to be in a bad mood either! Thank you one random person who reads this! You just helped save my marriage. So, here is the only green smoothie my husband will drink. It might work for kids too!

The Anti-Green Smoothie

1 cup dairy-free milk
1/4 cup oats
1/2 cup raisins or dates
1/4 cup peanut butter
2 cups spinach
1 or 2 bananas
3 tablespoons cocoa, or to taste (or cover up the green)
2 teaspoons vanilla
1 cup ice

Blend in the order given. Make sure to blend the spinach before you add the next ingredients or it won’t fit in the blender.  Sometimes I add 2 tablespoons of coconut butter and leave out the cocoa or it would be good to sub the peanut butter with coconut butter and still add the cocoa.
Don’t tell my husband this has a milk beverage or a banana in it because then he won’t drink them anymore.

 

Easy Biscuits – 5 Ingredients

I have a weakness for biscuits. My mama usually used the biscuit recipe from her old, battered Better Homes checkered cookbook. She made the best biscuits ever. And the best apple pie and now I’m getting hungry! These biscuits were so easy and just about perfect. The original 3-Ingredient Coconut Oil Biscuits  from Gimme Some Oven calls for self-rising flour, which I have never bought. It would be easier to use self-rising flour and skip the baking powder and salt, but since I don’t have any other recipes that use self-rising flour I’ll just make 5-Ingredient Biscuits.

Biscuits

2 cups flour
3 teaspoons baking powder
3/4 teaspoon salt
1/4 cup coconut oil, solid
3/4 cup almond milk, or any non-dairy milk

Pre-heat oven to 425*. Whisk flour, baking powder and salt together. Cut in the coconut oil (I actually used my pastry blender for the first time in a year) then add the milk. Give it a good stir until it forms a ball, turn dough out onto floured surface. If your dough is too soft add more flour as you knead. Knead 10-12 times. Shape into a disk and cut out biscuits. I used a juice cup to get 18 small biscuits. My biscuit cutter would have made about 6 biscuits (maybe, it’s big). (Gimme Some Oven has great pictures. When I grow up I’ll be a blogger like that.) Bake biscuits for 10-12 minutes. I like mine golden brown on top.

Favorite Chocolate Cake

The internet is so great. I searched for “sour milk chocolate cake” and found the exact recipe I used last summer! Whahoo! Now I just have to remember the changes I made, also I am making a link for the next time I lose the recipe. Original Sour Milk Chocolate Cake, from The English Kitchen. This one is not vegan or dairy-free, but it is a start. The fabulous thing is that this recipe can be vegan and chocolate free (for those times I give up chocolate) and still be yummy.

I have to say that the burnt sugar icing is totally a happy accident. The frosting was supposed to be brown sugar icing, but well…you know how sugar and butter melt and merge together, but sugar and coconut oil, well, don’t? I might have had my sugar on the burner too long, but then I remembered a recipe for ice cream that started with caramelized sugar and creamer from Speedbump Kitchen.  I hate to throw out food, it’s like admitting defeat, so when it looked like I might have ruined the frosting I grabbed some So Delicious Coconut Milk Creamer and started stirring. I took a little taste and was pleasantly surprised. My oldest daughter told me it was the best frosting I have ever made. Great. Good thing I wrote it down!

Sour Milk Chocolate (Carob) Cake
With Burnt Sugar Frosting

1 1/2 cups sifted flour
3/4 cup sugar
1/4 cup cocoa or carob powder
1 tsp baking soda
1/2 tsp salt
1/2 banana or 1 large egg
1/4 cup coconut oil, melted
1 cup sour non-dairy milk
1 TBS vanilla

Pre-heat the oven to 350*F.  I used spray coconut oil to grease a 7×11 pyrex pan. A 9″ round cake pan would also work.

Whisk together the flour, sugar, cocoa, baking soda and salt in a large mixing bowl.  Mix together the sour milk and vanilla.  Add to the dry ingredients.  Stir until moistened and then add the coconut oil while stirring (lumps of hardened coconut oil are not ideal). Beat for 2 minutes on medium speed or use a whisk and beat it by hand to offset the calories.  Pour the batter into the prepared pan.

Bake for 25 to 28 minutes until it tests done when a toothpick inserted in the center comes out clean.  Remove from the  oven and allow to cool on a wire rack.  NO need to remove from the pan.

Note – Even if plant-based milk is past date it isn’t really “sour” so I add 1 TBS of vinegar in a measuring cup and add enough milk to make up 1 cup of liquid.

Burnt Sugar Frosting

1/4 cup coconut oil
2 Tablespoons brown sugar
1/4 cup coconut milk creamer
2 cups powdered sugar
2 teaspoons vanilla
dash of salt

Melt coconut oil and brown sugar in medium pot. Bring to a bubble and keep stirring. Remove from heat and add creamer and STAND BACK because it will sputter! And the sugar will harden. Whisk the mixture until sugar lumps dissolve. Keep stirring, it will work. And stir some more, until the sugar is dissolved.  Stir in the powdered sugar, vanilla and salt. Add more powdered sugar if needed to be a spreadable consistency.

This cake doesn’t really need frosting and the two times I have put frosting on this cake it turned weird the next day. The frosting looked like it had melted in spots, even though I know I waited for the cake to cool before I frosted it. I don’t know. I still tasted great, just didn’t look right. So, only serve it to company right after you frost it or just eat it all yourself. Enjoy!

Spirulina Smoothie

The Loch Ness Monster Green Thickie from greenthickies.com is one of my favorite smoothies. I thought it would be horrible, I mean reading the ingredients did not make me want to try it. However, I had some spirulina powder that I needed to ingest somehow and this was a recipe from a trusted blogger. Now I find myself craving this smoothie. This morning I was craving one, but I like use fresh spinach and this thickie doesn’t call for extra greens. Luckily I was out of spinach. Perfect! Now, I would have never come up with this recipe on my own. Even though I have all these ingredients in my pantry I would not think of putting them all in a smoothie, but somehow it works.

Spirulina is one of those super foods that you buy just for the health benefits. I don’t think anyone ever said they loved the tasted of algae. When I was a little girl my grandpa took blue green algae. He didn’t put it in a smoothie or anything. As far as I know he just mixed with water and slugged it down. It was one of the highlights of trips to their funky house on the Oregon coast and one of the memories I cherish of him. He would pretend that the green slime turned him into a monster and then he would chase my sister and I around the house while we giggled and shrieked with excitement. He was such a great grandpa. I will gladly drink this smoothie in his honor.

 

2 cups coconut/almond milk
1/2 cup rolled oats
1/4 cup of raisins
1/4 cup of coconut
1/4 cup sunflower seeds
1/2 cup peaches
2 bananas
juice 1 lemon
1 tablespoon spirulina powder 
 Blend the milk, oats, raisins, coconut and sunflower seeds until smooth. Add fruit, juice and spirulina powder and blend again. Makes two servings.
Drink it down and pretend it turns you into a swamp monster. Chase your kids/dog/cat/husband/roommate around the house.

Berry Protein Smoothie

Most mornings I have a smoothie for breakfast. It’s pretty easy to rack up the calories, but a little more difficult to blend up protein. Obviously, whey is not an option. I have tried Sunwarrior protein powder, it is a little chalky and after I bought the chocolate flavor, I discovered I don’t care for things sweetened with stevia. I am saving up to buy the unflavored powder. This recipe uses hemp protein powder.

  • 2 cups Almond Breeze, Unsweetened
  • 1/2 cup oats
  • 1/4 cup Almonds
  • 1/4 cup Dates
  • 2 cups Spinach
  • 1/4 cup organic Hemp Protein
  • 2 cups Strawberries, frozen
  • 1 cup Blueberries, frozen
  • juice of one lime or 1/2 lemon

I always blend my oats, dates and almonds with the milk first. Then I add the other ingredients and blend again. This makes 2 servings.

I’ve been using MyFitnessPal to keep track of my protein and calcium intake. I should hide the calorie counter because I don’t think calories are created equal. I don’t want to make food choices based solely on calorie count. Anyway, I haven’t found a better way to add more protein to my diet.