Tried and True Kids Snack: Fried Smashed Plaintains

We used to buy these in the store and they were fried in canola oil and had one too many ingrediants for. Little did I know how easy they would be to make and how versatile they are. We use them not only as a snack but they can also be used as a taco shell, to put all of your beef, lettuce, tomatoes on. If you prefer, you can always sprinkle with cinnamon and coconut sugar before baking for a sweet treat. Plantains are so yummy, slightly sweet, and a good source of fiber and potassium. 


Fried Plantains
1 or 2 plantains
coconut oil

Peel and cut plantains into 1 inch chunks. Fry chunks in think layer of coconut oil in a pan. Just until both sides are brownish and semi soft. Place warm chunks on a waxed paper sheet. Place another sheet of waxed paper over and use a small bowl or cup to smash each one until flat. Put on a cookie sheet and bake in a 350 degree oven for 15 minutes, flipping once. You can season with salt, spices, or cinnamon if need be.

Valentine's Day Sweets for my Sweeties!

Valentines day isn't always easy when you can't eat dairy. No milk chocolate hearts or chocolate covered anything. The kids have been begging me to make apple fritters for a while now so I figured that was next best idea. And I finally found a good recipe without too much sugar but that still was sweet.

Apple Fritter Donut Balls
3/4 cup garbanzo bean/ millet flour mix
1/8 cup coconut sugar
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp. Cinnamon
1 cup chopped apples
1 egg, egg substitute, or chia egg
1/3 cup milk
1 tsp vanilla

Mix wet ingredient and dry ingredients separately. Combine them together. Add enough coconut oil to a small saucepan until it is 3/4 of an inch high when melted. Drop by spoonful in hot oil and fry about a minute on each side. Upon draining, roll in coconut sugar. Serve immediately or warm in 300 degree oven for 10 minutes.


Kids loved them!! We loved them!! Success!!

After a nice Mexican lunch out with my hubby we returned home to  daiya cheezecake with the kids. I thawed out some raspberries and coco whip to top it off. It tasted beyond my expectations for dairy free gluten free prepackaged desserts. It was almost decadent. A nice way to end the day on a sweet note.

A Pot of Memories: Eddie's Chicken Stew

Growing up I had a Great Grandfather. We called him Papa Nick. He came to Ellis Island from Samos, Greece when he was 17 years old. You'd think that my food memories of him would be of gyros and feta cheese, but my Papa Nick loved a few VERY American foods. Staples at his house were Fruit Loops, plain cake donuts, and 7-up. The one food that I remember the most though, was made by his son, my Uncle Eddie.  We all, lovingly, called it Eddie's Chicken Stew. When I make it, it brings me back to the smells in that small kitchen on Marcoe Street. I am not sure that I have the recipe exactly right, but when I make it, it smells and tastes very similar. It is hardy, healthy, and VERY easy to make.

Eddie's Chicken Stew
1 whole fryer chicken
1- 32 oz. container of ketchup with 
no high fructose corn syrup
64 oz. or more of water
2 stalks celery, diced
1 small onion, diced
1/4 bag of baby carrots, diced
1/2 bag of frozen peas
1 large sweet potato, cut into small chunks
1 large russet potato, cut into small chunks
2 bay leaves

In a large pot, put fryer chicken. Add celery, onion, carrots, bay leaves, ketchup, and water. Add enough water to just cover chicken. It may be more than 64 oz. Put on medium high, cover, and let at a low boil for about 1 1/2 hours until chicken is cooked through. When chicken is cooked through, remove it and take meat off of chicken and set aside. Add potatoes, peas, and only the leg bones into the pot and boil again until potatoes are soft. Add loosely cut chicken back to pot and heat through until ready to eat. If it looks at anytime like it is boiling down too quickly, just add more water. There is not a science to it, just keep an eye on it. The bones and skin really give this the flavor so don't attempt this recipe with boneless skinless chicken breasts, although if you don't have a fryer chicken you could use bone in thighs or legs. You can substitute green beans for peas and all russet instead of sweet potato...it is up to you and what you prefer.

Women's Balance Smoothie

Smoothies and my love/hate relationship with them.....I have been making them for going on 8 years now. Almost everyday for 8 years! Courtesy of my formerly picky eater, Jackson. Smoothies were and still are the best way for him to get his fill of veggies. I find it hard to give out "recipes" for them, because most times it comes down to what we have in the house. It's always a balance of taste vs. good for you. I try not to do the same one everyday, but sometimes, I crave the same ones. If anything, I switch up the milk or veggies. Protein powder is another thing. There are so many kinds and we only buy vegan powder. That can get pricey and (again) boring. Sweetener is yet another issue, stevia, honey, dates...oh my. What to sweeten it with?  All in all, I feel my smoothies have evolved into a better, more healthy version of their former selves. I wish I had a different one for everyday of the week but I don't and here is my newest favorite. It's a mix of back to basics and good health. It tastes good, is a protein powerhouse, balances your hormones, and leaves you satisfied so you are not hungry an hour later. This one is unique because I actually have measurements for this one! Can't take 100% credit for the recipe. This version is my tweek on a smoothie I found in a book by Dr. Mark Hyman.

Women's Balance Smoothie
2 whole walnuts
2 whole Brazil nuts
1 tbsp. sunflower seeds
1 tbsp. pepitos (shelled pumpkin seeds)
1 tbsp. hemp hearts
1 cup of water
1/2 cup nondairy milk
1/2 avocado
1/2 cup frozen berries
1/2 cup cranberries (fresh or frozen) or omit and add another 1/2 cup berries
1/8 tsp. stevia powder 
1 scoop collagen protein
1 tbsp. maca powder

Put nuts, seeds, and water in your blender and let sit for 1/2 hour. If you don't have all of the seeds, try to at least get 1 tbsp. of one of them. Add rest of the ingrediants and blend. It will be a but thick. Add more water if you would like a thinner consistency. 

Why is this such a balancing smoothie? The nuts and seeds are your protein. No need to buy expensive protein powders that overwhelm you at the health food store. AND, you eat nuts anyways so it's not a big deal to have these nuts and seeds on hand. Nuts and seeds are good sources of fat. Various nuts and seeds nourish your female organs at different times in your cycle, so using all of them has you covered regardless of where you are in your cycle. Avocado, again is a good fat. Plus, it makes this smoothie creamy. Berries are filled with antioxidents and they don't raise your blood sugar. Maca powder is amazing for balancing hormones. It has a caramel like flavor. I buy mine here:

http://www.amazon.com/Terrasoul-Superfoods-Organic-Gelatinized-Powder/dp/B00EHQQ1A6/ref=sr_1_sc_1?ie=UTF8&qid=1449614236&sr=8-1-spell&keywords=gelatnized+maca+poweder

My newest edition is collagen powder. It is not only good for your hair, skin, and nails, but it helps keep your gut healthy and keeps your joints feeling good. I buy this one:

http://www.amazon.com/Vital-Proteins-Pasture-Raised-Collagen-Peptides/dp/B00K6JUG4K/ref=sr_1_1?ie=UTF8&qid=1449614344&sr=8-1&keywords=vital+proteins+collagen

These last 2 are not necessary, but a good edition with many benefits for your health.

My Little Entrepeneur

I recently spoke at an event called Sisterhood Saturday at my church. Vendors were welcome to attend. Maddy represented my blog by making some of our favorites for sale. She would not let me help at all and offered to purchase all of the ingredients herself so she could keep all the profits....(smart girl). She made 2 flavored butters, one pumpkin and one garlic/chive/sage. One butter was a vegan butter as well. She also made a blueberry chia jam. All items made with simple and natural ingredients. Maddy was thrilled that she sold out of her supply and she even has a sign up sheet of orders that she needs to fill before Christmas. I am so proud of her and excited for her new little business.

Easy Tasty Meal Idea

No one ever thinks to use ground chicken as a burger. A red meat sub for burgers is usually ground turkey. So, we took a twist on a normal burger and spruced it up. Firstly, grilling the burger really helps. If you don't have access to a grill, the oven will do though. This recipe comes kid approved

Chicken Burgers with Sun Dried Tomato Mayo
1-1 1/2 pound ground chicken
salt and pepper to taste

Flavored Mayo
1 large scoop of Vegan Mayo (regular will also do)
3 sundried tomatoes in oil, cut with a scissors
1/4 tsp. diced garlic
a few shakes of rosemary

Patty up burgers. If buying decent quality chicken, nothing more than salt and pepper is needed. Let the flavor of the chicken speak for itself. Either grill or put in 380 degree oven for about 20 minutes.
While chicken is grilling, mix together ingrediants for the mayo. Presentation is large leaf of lettuce, chicken patty slathered in flavored mayo. Maybe a few marinated artichokes and roasted potatoes on the side.

Happy Grain Free 4th: Red, White, and Blueberry Crisp

What to bring for dessert to a party that you can eat but everyone else can enjoy as well?  I couldn't pass up organic rhubarb at the farmer's market last Sunday, so i thought I would try and make a crisp. This crisp ended up being so delicious and good for you that we are able to eat it for breakfast as well as a decadent dessert for the 4th of July.

Red, White, and Blueberry Crisp
2 cups of chopped rhubarb (roughly 6 stalks)
1 apple chopped
1 cup of strawberries chopped
juice from one lemon
2 tbsp date sugar (optional)
drizzle of honey (optional)
1 cups soaked nuts ( I used walnuts and cashews)
1 cup unsweetened coconut
3 tbsp coconut oil
1/4 tsp. ginger
1/2 tsp cinnamon

Chop up fruit and combine in a bowl with lemon, date sugar, and honey.
Drain nuts that have been soaking. Put drained nuts in a food processsor and pulse to chop slightly.
Add nuts to coconut, ginger, cinnamon, and melted coconut oil. Put berries in 8 X 8 baking dish or pie pan. Top with nut mixture and bake at 350 for 45 minutes.