Coconut Red Lentils

This is a super easy, tasty dish that keeps well in the fridge for up to 3 days.  It is vegan and can be served with brown rice or quinoa.

What you need:

1 lbs dried red lentils rinsed and drained

1 can coconut milk 

1/2 cup coconut palm sugar

Water as needed

Salt and pepper to taste

Combine all ingredients in a large pot and add water to cover.  Bring to a boil then turn down to a simmer.  Simmer stirring occasionally for 1/2 hr to 40 min until the lentils are soft.  Serve over brown rice or quinoa.  Enjoy!!!

Home Made Lunchables

All the kid want them.  There is something about the packaging and everything in one little sectioned container.  But, they are so processed and unhealthy!

Here is how we do it.  Turkey Kalbassa, good whole cheese,  veggies and rice or whole wheat crackers.  Put it all in a sectioned  container and you are good!

Turkey & Sweet Potato Shepherds Pie

This is a healthier take on a favorite comfort food.  Using ground turkey, sweet potatoes and adding lots of veggies makes this a satisfying meal.

What you need:

1 pkg ground turkey

2- 3 very large sweet potatoes 

1/2 cup minced onion

1 cup shredded carrots

1/2 cup shredded zucchini 

1/2 cup chopped green beans

1/2 cup chopped cauliflower

1/2 cup chopped red bell pepper

(You can use any veggies you like, broccoli, peas, corn etc...)

1 cup chicken stock

1 tsp Worcester Sauce

1tsp corn starch

Salt & pepper to taste

Peel, chop, boil and mash the sweet potato, you can add a bit of butter, olive oil or coconut oil and salt and pepper to the potatoes when you mash them.  While the potatoes are cooking brown the turkey in a large skillet.  When the turkey is almost browned add the shredded carrot and zucchini.  Once brown put the turkey in a medium casserole dish, add the chopped vegetables to the turkey.  Turn the oven on to 350.   Drain the fat from the skillet that you browned the turkey in then put over medium high heat and  put the chicken stock in the skillet add the Worcester Sauce, dissolve the corn starch in a 1/4 cup of water and add to the stock, add salt and pepper to taste. Let simmer until the mixture thickens, adding water if necessary.  Pour the stock over the turkey and top with the sweet potato.  

Bake for 40-60 minutes until the edges bubble and the sweet potato starts to brown.  Remove from oven, let cool slightly and serve.

Note* if you need extra water for the stock you can add flavor by using the water from the boiled sweet potato.  

Vegan MAC & Cheese with Cauliflower

Our family loves MAC & cheese.  I can't have the cheese and I don't want to deny my family a favorite, I also don't want to make 2 meals.  So, I gave made my own version with simple substitutions and added son extra veggies with cauliflower purée.  Not vegan?  Just use butter, cows milk and your choice of cheese.

What you need:

2 cups uncooked pasta of your choice.  Cook the pasta stove top according to the directions.

1/2 cup whole wheat flower

1/2 cup vegan margarine

1/2 tsp ground sage

1/2 tsp ground thyme 

Salt & pepper to taste

Approx 2 cups rice milk

1 1/2 cups Daiya Mozerella or cheddar shreds

1 cup cauliflower boiled and puréed.  

Preheat oven to 350.  In a medium sauce pan on medium-low heat, combine the flour and margarine and stir until it forms a paste.  Add the sage, thyme, salt and pepper then slowly add about 1 cup of milk as you stir.  Once the milk is mixed with the flour mixture begin to add the Daiya a little at the time letting it melt.  If it gets to thick add more milk, stir in the cauliflower purée once all the Daiya is melted.. Once the pasta is cooked put in a lare casserole dish, pour the cheese mixture over top of the pasta,  place I the oven a cook for 20-30 minutes until the mixture is bubbling. Serve warm and enjoy!

Seasonal Peach Crisp

This comforting dessert is perfect for early fall.  Mix peaches and apples or pear for a fancier version.  My version is vegan this can easily be made gluten free by substituting the flour with rice or chickpea flour.

My measurements are approximate as I usually make this by feel.

Make a portion in silicone muffin cups for a ready to go lunchbox treat.

What you need:

4-6 large ripe peaches peeled & sliced

1 cup vegan margarine (or butter)

1 1/4 cups coconut palm sugar

1 cup of while wheat flour

3 cups if oats

1tsp cinnamon 

1/4 tsp nutmeg

Preheat oven to 350.  In a large mixing bowl combine margarine, sugar, flour, oats, cinnamon and nutmeg.  Once mixed pour 1/2 into bottom ov casserole dish, spread peaches over top then top with remaining oat mixture.  Bake for 1/2 hour - 40 minutes until it is starting to brown.  Seatbelt warm with whipped cream or ice cream or if you are vegan with some coconut cream.  Enjoy!

School Safe, Gluten Free, Cookies

Bonus, they are also sugar and dairy free!!!!  These are quick to make too.

What you need:

1 cup sunflower seed butter (you can use Wow Butter too)

1/4 cup gluten free oats (optional)

1/3 cup maple syrup

1 large egg

Preheat oven to 325.   In a large bowl combine all ingredients.  Drop by tsp full onto parchment paper lined baking sheet.  Bake for 15-20 min then let cool and enjoy!!!

Mulberry Season Crumble

Crumbles are a very easy and quick dessert that are always crowd pleasers.  I make them with apples, peaches, pears, berries, what ever is around and seasonal.  I made this one with mulberries because our mulberry tree is ripe right now.  It is made with vegan margarine and coconut palm sugar so it is vegan, diabetic and candida friendly.

What you need:

2 cups fresh mulberries

1 tbs lime juice

1-2 tsp xylitol or other white sugar

1/2 cup vegan margarine

1/2 cup coconut palm sugar

2/3 cup oats

1/2 cup whole wheat flour

1 tsp cinnamon 

Preheat oven to 350

Wash mulberries, put them in your baking dish(8x8 pan).  Add lime juice and xylitol and stir to coat.

In a separate mixing bowl combine margarine and coconut palm sugar,add oats, flour and cinnamon and mix until crumbly.  Pour mixture over the berries and bake for about 1/2 hour or until top begins to brown.  Let cool and enjoy!