Tag Archives: vegetarian

{dehydrated baby bananas}

2 Mar

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whenever i notice any kind of produce is starting to lose its freshness, such as these adorable baby bananas, i know it’s time to bust out the dehydrator.

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banana faces 🙂

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banana chips make for some great snacks!!

i also love to throw them in smoothies, as an alternative to frozen or fresh ones.


do you use a dehydrator? what are some of your favourite things to dehydrate? 

 

 

{mini romanesco}

24 Feb

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those of you have been following me for a while {thank you, and welcome to the newcomers!} know that i am obsessed with romanesco. and clearly, i’m also obsessed with “baby” foods… as in, super tiny versions of amazing fruits and veggies.

well, you can imagine my excitement when i saw BABY ROMANESCO at my local grocery store!!?!? i will say, it is not at all organic and it is not at all in season… however, it is still magical!!!

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…right?!?!

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also, how adorable is my cute cutting board?! 😀

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i hope i can find a way to grow these myself some day soon… i would love to find a way to become or marry a farmer… seems like the most appropriate lifestyle for me.

😉 ❤

{meatless monday : whole grain couscous with fresno and mini bell peppers}

8 Feb

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i haven’t written a meatless monday recipe in a while. i came up with this one by accident.

i love love LOVE fresno peppers. they are so full of flavour and yet mild enough in heat to not overpower most dishes. i also love couscous; it’s simple and easy to make and reheats well, so i will often batch-cook it.

i shared this dish some with a friend this weekend over brunch and she commented on how much she liked it, so i thought i would share the recipe. as i said, i sort of came up with this on accident… but i’m glad i did, as i’ll be sure to make it again in the future!

simple ingredients :

  • 1 cup couscous, 1 cup water
  • 3 fresno peppers, chopped
  • 5-6 mini bell peppers, chopped
  • olive oil
  • S&P

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this is a very easy recipe to make. simply saute peppers in olive oil until tender then pour in water. bring to a boil and add in couscous. remove from heat, cover and let sit for at least 5 minutes. fluff couscous with a fork and sprinkle in salt and pepper.

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i also added in some cumin because i’ve been experimenting with spices… and i really liked it in this dish!

{what goes great with oktoberfest beer?? — homemade sauerkraut!!}

23 Oct

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ownin’ my german roots! 😉

i love love looooove making my own food. i especially love making things that are expensive to buy, but cheap to make. case and point : sauerkraut.

sauerkraut is one of my favourite things ever. it’s so good for you, and it’s been around for centuries… it’s one of those ancestral foods like homemade bone broth that has proven to be a staple for health in many ancient cultures for ages.

sauerkraut is FULL of healthy probiotics, which are essential for maintaining a healthy gut.

and it’s so super easy to make.

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start by chopping up your cabbage, as thin as you want/can get it… i find it helps to quarter the cabbage first, then cut into strips. you want about 1.5 pounds per 1 tablespoon of salt. once that is complete, add it to a large bowl and begin “squishing” the cabbage and salt together using your hands.

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this is another reason i love making sauerkraut – you get to play with your food! 😉 Continue reading

{eat the rainbow!}

27 Aug

eat the rainbow!

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farm-fresh veggies and homemade ranch dip with simple greek yogurt and herbs.

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colourful mixed bell peppers, olives, sugar snap peas, baby carrots, and mini cucumbers.

nom nom!!

{healthy homefries}

18 Aug

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my grandpa used to say, “a potato will cure what ails ya…” and i’ve held on to his words over the years. i can hear him in the back of my head when i’m making mashed potatoes, or any variation of potatoes. i just happen to love them. probably in part due to my irish and german roots and also due to my grandma always teaching me how to stretch a dollar. the potato is an inexpensive food that is loaded with vitamins and minerals. when i was a kid, i used to chop them up into small bits, sprinkle them with salt, and eat them raw!

today, i eat them any way i can get them. lately, i’ve been making a potato hash, or potato homefries. it keeps well in the fridge, and you can make a huge batch and heat them up for breakfast or a side dish with dinner. top with a fresh egg, or dip in a little ranch dressing or ketchup… and nom nom!

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i’ve been keeping it pretty simple with mine :

  • russet potatoes {they are simply heartier and healthier}
  • bell peppers {i choose red for the colour and vitamin c}
  • garlic {does wonders for immunity and the body!}
  • onion {red, again, because – eat the rainbow!}
  • S&P {i mean, can’t have potatoes without it}

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simply heat up some oil or butter on medium to high heat and add in garlic, onions, bell peppers, and potatoes… then cook for 15-20 minutes, stirring occaisonally. you want the potatoes to crisp up a little bit… but keep in mind, if you are batch-cooking them, you can reheat them later and crisp them up at that time.

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super easy and simple. and you could even freeze these if you wanted to! but i doubt you will want to or have any left over, because they are just so yummy! 🙂

{meatless mondays : red quinoa with grape tomatoes, fresh corn, and black beans}

6 Jul

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this {vegan} dish is totally protein-packed and nutrient-rich. i just love quinoa, don’t you?!

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and did you know that quinoa is considered a complete protein… which means it contains all 9 essential amino acids. this makes it a wonderful protein-source for vegans. the black beans in this recipe add in healthy fiber, which is a great combination with the quinoa!

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i can eat these grape tomatoes like candy!

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and believe it or not, colorado boasts growing some of the best sweet corn in the US!

summer is for corn!!!! Continue reading

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