I’m Back

Wow… so I couldn’t get on this for the longest time cause I had lost my password – damn things… I have a thousand of them and can never remember them – ugh.

Today ended up being a “snow day” – so as a teacher, I stay home when there is no school. The kids and I stay in our Jammie’s all day and I usually find cool things to cook. So keeping with tradition, I started researching what to cook.

I said to myself… ” I should try logging into WordPress again ” and for whatever reason, it worked. Now looking at my last post, which was in March 2017, a LOT has happened in our lives.

In May 2017, my Mike died. None of us saw it coming… he committed suicide.

Cooking was something we loved to do together, and gathering around the table was his favourite thing to do. So, after he died, we just couldn’t do it. We got rid of the table. I threw out a lot of kitchenware and we really didn’t have great appetites for a long time. One day this fall my 14 year old son asked me when we were going to start eating better again…. wow, slap of reality right there. I was having a hard time keeping it together let alone get back to cooking but the guilt of not being a good enough mother took over ( I know I’m a good mama, just didn’t feel it at the time ) and I put myself through the motions. We got a new dining table made for us and when it arrived we were all to scared to sit at it.

Fast forward to the Christmas holidays. I went to Italy on kind of a healing trip. Mike had booked it before he died so I wanted to follow through with his plans. I’m in Florence, eating incredible food and my son texted me…. ” Mom, I’ve done a lot of research and I’ve decided I want to start eating only plant based foods. I want to be a vegan.”

Holy geez… I better get my act together. Vegan food is a lot of work!!! What the heck is he doing to me!

I have him to thank cause I’m cooking a lot more now and I realized how much I missed it.

So my first post back has two recipes in it. Vegan protein balls AND non-vegan Asian Turkey Meatballs 😜.

Vegan Protein Balls

1 cup of rolled oats

1/2 cup natural peanut butter ( we used crunchy )

2 scoops of chocolate protein – we found a vegan one

1/3 cup honey

1/4 cup sunflower seeds ( unsalted )

2 Tblsp chia seeds

A splash of cashew milk – just to help it stick

Mix it all up and roll into balls and refrigerate

Asian Turkey Meatballs

Two pounds of Turkey

1 1/4 cups of Panko breadcrumbs

1 egg

3 large cloves of garlic

2 green onions chopped

1 tsp of sesame oil

2 TBSP soy seasoning – we used Braggs

Mix all this up and roll into 24 balls- put them on a cookie sheet and bake at 400F for about 20 min- but check em and make sure they are cooked through. Ain’t nobody got time for raw turkey lol

Sauce

1/2 cup hoisin sauce

1/4 cup of soy seasoning

2 tsp sesame oil

Toss the balls in the sauce and garnish with green onions and sesame seeds 😜❤️ yummo

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Breakfast Quesadillas 

So we’ve been looking for new breakfast ideas and we saw breakfast burritos (which are awesome FYI) and thought these could work too! 


In a large skillet 🍳 heat up 2 tsp of olive or avacado oil 

Sauté 1/2 chopped onion and a chopped red pepper.(4-5 min)

While it’s cooking – whisk 8 eggs with 1/4 milk and season with 1/4 tsp of salt and pepper – add to the skillet and scramble up 

Add 4 handfuls of spinach ( it looks like a lot but once it’s whilted it’s fine :-)) and 1/2 cup of crumbled feta.

Set aside 

In a clean skillet – spray the pan and lay a tortilla down – put about 1/2 cup on half of the tortilla and sprinkle 1/8 cup of mozzarella cheese on top of that – fold the other half over and press down. In a minute or so flip over to crisp the other side and voila 🙂 so yummy! 

Peanut butter Oat bites 


A quick and easy treat to keep handy 🙂 I do these up and keep them in a container in the freezer. Healthy and a great grab for a zap of energy 🙂 

2 cups of oats 

1 mashed banana

1/2 cup of peanut butter 

1/3 cup of honey

1/2 cup of semi sweet chocolate chips

1 tsp vanilla extract

1/2 tsp salt

Mix it all up good and chill for 10-15 min then form into 1 inch balls ( it makes anywheres from 30-40 balls ) It’s very sticky so they don’t have to roll perfectly 🙂 

Place them on a cookie sheet lined with parchment and put the pan in the freezer. Freeze for 30 min or so and then put in a container ( put parchment paper in between layers of them so they don’t stick ) and place back in freezer – take them out as ya “need” them 🙂 

Best Fajita Marinade!!!

Well this was a bit of a guess but it turned out amazing!!! You HAVE to try this!!!! Best fajita taste ever!!!! 


1/4 cup of chopped cilantro ( we had a tube of the puréed cilantro in the fridge so I just used that )

1/4 cup of olive oil 

1/3 cup of orange juice 

3 TBSP lime juice 

3 cloves of crushed garlic 

1/2 tsp sea salt

1/2 tsp of cumin

1/2 tsp black pepper

1/2 tsp cayenne pepper 

Whisk together and marinade sliced chicken breasts for at least an hour… longer will taste better 

I then laid out the chicken in a pan ( spray it first ) and baked it for 30 minutes 

Save a bit of the marinade to cook the veggies in 

Absolutely – hands down, the best we’ve ever had 

Sweet Potato Nachoes

Gluten and dairy free


Peel and slice a large sweet potato thin – preferably with a mandolin to get them nicexand thin. Spray a pan that has holes in it ( I use an epicure chipster pan) and lay out the slices. Spray them again and sprinkle with seasoning – salt, pepper – I used the maple bacon salt from epicure. 

Bake at 400F until browning – watch carefully.

Top with taco beef or chicken – chopped onion, green pepper, salsa and then marble goat cheese.

Bake for 5-6 min till cheese melts 
Super easy and great substitute for our regular nachoes 🙂 

GF and Dairy Free Shrimp Alfredo

Another successful meal prepared by Mike!!! Geesh he must love me!!! 

AND I’m down 14 pounds – go figure!!! Woot woot! 
Ingredients

Rice pasta ( or which ever gluten free pasta ya like 🙂 ) – 1 package will do 

2 TBsp avocado oil

4 cloves of garlic 

4 TBsp arrowroot flour 

2 cups of lite coconut milk ( you could use almond milk too ) 

Salt and pepper to taste 

4-6 TBsp nutritional yeast 

1/2 tsp garlic powder 

1/4 cup of vegan Parmesan cheese ( we couldn’t find this so I didn’t use any but I did sprinkle red pepper flakes ) 


1. Cook the pasta according to the package!! 

2. Heat up a frying pan on medium heat, add oil then garlic for a minute 

3. Reduce heat and stir in the arrowroot flour 

4. Wisk in the milk and wisk constantly to prevent clumps. Cook for about 2 minutes.

5. Transfer to a blender and add salt and pepper, nutritional yeast. Blend and taste and adjust accordingly. You want it to be cheesy and salty 😍. Don’t be shy – the yeast does give it a cheesy taste.

6. Return to skillet and cook until thickened. Stir frequently and add more milk if it is too thick. 

7. Cook up shrimp till warmed through. Add to sauce with the pasta. 

You could add peas and veggies if you would like – I bet mushrooms would be great. ( I can’t have them anymore 😦 ) 

Beet Salad with Carrot, Quinoa and Spinach 

This recipe is vegan and gluten free 

Serves about 4 

Salad ingredients ( put them all in 1 bowl)

1 cup of cooked quinoa

1 cup of edamame

1/3 cup of toasted slivered almonds ( make sure ya toast them!! )

1-2 cooked beets chopped small 

2 medium carrots – grated

2 cups of mixed greens – chopped 

1 avocado – chopped 

Toss er up

Dressing 

3 TBsp of apple cider vinegar

2 TBsp of lime juice

2 TBSP  olive oil

2 TBSP maple syrup

1 tsp of chopped cilantro 

1 tsp Dijon mustard 

1/4 tsp of sea salt 

Fresh ground pepper 

Toss it into th Salad and 
Get in your belly!!!