Pumpkin Spice French Toast

Today is Thanksgiving!  This is my first Thanksgiving that I am pretty far away from most of my family.  We usually do an early afternoon lunch/dinner feast, but things are a bit different this year.  I am one of those that hold out most of the day so that I am good and ready for a big meal.  Last year, I was not a vegetarian and indulged in everything that Thanksgiving had to offer.  This year things are going to be limited for me (and that is ok).  I am glad that I will not be going into a food coma this year like most years in the past.  I decided breakfast was a must this year and what better way to start out this great holiday than with Pumpkin Pie French Toast.  It's easy and delicious!  This is a single serve recipe and can be doubled, tripled, quadrupled, etc to fit the size that you are serving.  Enjoy and to those who celebrate, Happy Thanksgiving!

Pumpkin Pie French Toast

Ingredients

1/2 Tbsp coconut oil
2 slices of bread
1 egg
1/2 tsp pumpkin pie spice
splash of almond milk
Pure maple syrup for serving

In a large pan, heat coconut oil.  In a large, shallow bowl, beat egg.  Add pumpkin pie spice and a splash of almond milk.  Mix together and coat each side of the bread in the egg mixture.  Add to the pan with the coconut oil and brown on each side.  Top with pure maple syrup.

Vegetarian "Fried" Brown Rice

Brown rice is a huge staple in my diet.  Carbs are not the enemy, they just have to be consumed correctly.  I had planned on eating leftovers from the previous night, but my hubby highjacked them out of the fridge.  I wasn't sure what I wanted for lunch, then I remembered we had these lovely carrots from the farmers market and some leftover rice.  What better than some fried rice.  Filling and delicious and full of great veggies.  Enjoy!

Vegetarian "Fried" Brown Rice

Ingredients

1/2 cup brown rice, cooked

2 Tbsp coconut oil, divided

1 egg, lightly beaten

1 Tbsp garlic, minced

1/2 cup carrots, cubed

1/3 cup peas

2 Tbsp low sodium soy sauce

Pepper to taste

In a large pan, on medium, heat 1 Tbsp coconut oil.  Add beaten egg and cook 3-4 minutes or until egg is fully cooked.  Set aside.  In same pan, heat remaining 1 Tbsp coconut oil.  Add garlic and sauté for 1 minute, until the garlic becomes fragrant.  Add carrots and peas.  Cook for 10 minutes or until vegetables become tender.  Add cooked brown rice, cooked egg and soy sauce.  Cook for 2-3 minutes to incorporate flavors.  Add pepper to taste.  

Bruschetta Quinoa Skillet

As a vegetarian, the word Quinoa came up often when I was looking at recipes to broaden my horizon in the scope of all things vegetarian.  I admit, the first time I tried it, I thought it was so awful that I didn't know how recipes existed with that ingredient.  I went for months without trying it again and decided to give it another go.  I developed the recipe that became my first blog and I loved it!  A new found love for Quinoa was developed (and even learning the correct way to pronounce it).

I love bruschetta, but I have been trying to stay away from excess gluten and those lovely pieces of bread they are on qualify as excess gluten.  Quinoa is gluten free and with the extra vegetable components of bruschetta, I figured they would go well together.  Not only is this dish delicious, but it is a one pan dish that doesn't leave your sink full of dirty dishes!  Enjoy!

Bruschetta Quinoa Skillet

Ingredients 

1 tbsp coconut oil
1 tbsp garlic, minced
1 cup quinoa, uncooked
1 cup vegetable broth
1 8oz can of tomato sauce
1 tsp oregano
salt and pepper to taste
1 cup grape tomatoes, halved
1/2 cup basil, roughly chopped
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded

In a medium pan, heat coconut oil over medium heat.  Add garlic and sauté for 1 minute, until garlic becomes fragrant.  Add quinoa, vegetable broth, tomato sauce, oregano and salt and pepper to taste.  Cover and cook for 15 minutes or until quinoa is fully cooked.

When quinoa is done, add tomatoes and basil.  Cook for 5 minutes to incorporate flavors.  Top with cheeses and allow to melt.  Serve immediately.

Cauliflower Orange "Chicken"....Without the Chicken

Every time I am at the mall and I pass Panda Express, I always die over the smell of their infamous Orange Chicken.  That used to be a regular choice for my cheat meals when I wasn't a vegetarian and I actually miss it sometimes!  What I don't miss is all the crud they put in the chicken that would always make my stomach so upset after eating it.  I know that cauliflower is used as a substitute for a lot of meat in vegetarian dishes and I thought, why couldn't in replace chicken in an orange chicken dish.  From all my years in the kitchen and my many experimentations, I can almost nail down all the non-artificial ingredients in an orange chicken recipe.  I think I hit the nail on the head with this one.  Even my 5 year old was asking for more :)  Enjoy!

Cauliflower Orange "Chicken"

Ingredients

1 head of cauliflower, roughly chopped
1/2 cup fresh squeezed orange juice
1 tbsp low sodium soy sauce
1 tbsp brown sugar
1 tbsp white vinegar
1 tbsp garlic, minced
1/2 tsp fresh ginger, grated
1 tsp corn starch
1/4 cup water
1/4 cup green onion, sliced
brown rice for serving

In a large pot, add chopped cauliflower.  Fill the bottom of the pot with 1 inch of water.  Cover and allow to simmer for 10-15 minutes, or until the cauliflower is tender.  Drain excess water.

While the cauliflower is cooking, in a large pan, combine orange juice, soy sauce, brown sugar, white vinegar, garlic and ginger.  Allow to simmer for 5 minutes.

In a small bowl, mix corn starch and water.  Add 1-2 tablespoons of corn starch mixture to the pan with the orange sauce mixture.  Mix and allow to simmer and thicken for 1 minute.

Gently toss drained cauliflower and green onions in the pan with the orange sauce.  Allow to cook for 1 minute to make sure cauliflower is evenly coated in orange sauce.  Serve over brown rice with additional green onions if desired.

Sugar Cookie Oatmeal

I finally purchased a tea that I keep seeing in the grocery store but keep bypassing.  Sugar Cookie Sleigh Ride Tea!!  Yes you read right!  I brewed a cup of it a couple days ago and was surprised just how much it really tasted like a sugar cookie (some teas are hit or miss).  I thought, what better way than to put it in my oatmeal, then it would REALLY taste like a sugar cookie.  That is when this recipe was born :)  Enjoy!

Sugar Cookie Oatmeal

Ingredients

1/4 cup steel cut oats
1 cup water

1 Sugar Cookie Sleigh Ride tea bag
1/2 cup water

1/2 tsp vanilla
1/4 scoop vanilla protein powder
2 packets of stevia
Optional rainbow sprinkles

In a small pan, combine oats and 1 cup water.  Bring to a boil and reduce heat.  Cook for 20 minutes or until oats are fully cooked.

While oats are cooking, bring 1/2 cup water to a boil.  Pour over tea bag and let seep for 10 minutes, then remove the tea bag.

When oats are fully cooked, remove them from the heat and add tea to oats.  Mix and allow to cool for 5 minutes.  Mix in vanilla, protein powder and stevia.  Top with optional sprinkles.

Fiesta Chili

Chili is usually one of my go to dinners when I don't want to spend hours cooking.  I love chili but was getting tired of the tomato based chili and wanted to try something new.  This chili has no tomato in it and almost has a tortilla soup taste to it.  It is so easy and delicious, I almost feel guilty not spending hours in the kitchen preparing it!  Enjoy!

Fiesta Chili

Ingredients

2 15oz cans of Great Northern beans
2 15oz cans of black beans
2/3 cup corn kernels
1 15oz jar of salsa verde (I used Herdez brand)
4 cups vegetable broth
1 cup cilantro, roughly chopped
2 tsp cumin
Salt to taste
Optional toppings: avocado, cilantro, sour cream, shredded cheese, crushed tortilla chips, flour tortilla

Combine all ingredients in crockpot, cook on high for 8 hours.  Serve with optional toppings.

Seaweed-less, Vegetarian Sushi

I have NEVER liked sushi!  My husband and parents always loved going out to eat sushi, but I stuck with eating safe things that I could pronounce.  One time, I felt brave and tried a California Roll.  It took all I had to not spit the thing out and I gagged the entire time I chewed it.  Needless to say, I haven't tried any since.  Since I have never been a seafood fan, I figured maybe it was the taste of the seaweed wrapper that I didn't like.  So that idea brought me to this: making my own, seaweed-less, vegetarian sushi.  This time, I thoroughly enjoyed the sushi and have now made it several times.  Enjoy!

Seaweed-less, Vegetarian Sushi

Ingredients

1 cup sweet thai rice, uncooked
1 medium carrot, julienned
1 medium cucumber, peeled and thinly sliced lengthwise
1/2 cup cilantro, roughly chopped
1 ripe avocado, peeled, deseeded and thinly sliced
Low sodium soy sauce for dipping











In a bamboo rice cooker, steam sweet thai rice for 15 minutes, covered.  Flip rice over after 15 minutes and continue to cook for 5 more minutes, covered.  When rice is finish, allow to cool a bit so the rice can be handled.

Spread a 1 foot piece of saran wrap on a hard surface.  Using your hands, take a generous amount of sweet thai rice and spread it out forming a large rectangle.

In the middle of the rectangle of rice, place your ingredients so they are forming a line lengthwise down the rice.

Using the saran wrap to help, gently fold over one long side of the rice rectangle to meet the other side, making sure all ingredients stay inside of the roll.  Gently squeeze the seam of rice shut.  Roll the saran wrap covered sushi roll to make sure all the ingredients are inside securely.  Using a sharp knife, while saran wrap is still attached to the roll, cut into 1 inch pieces.  Remove saran wrap once cut and discard.

Enjoy with low sodium soy sauce.

Apple Pie Protein Shake

Yes you read right, Apple Pie Protein Shake!  Being a vegetarian, I am always struggling with different ways to get in my protein.  After I made my Pumpkin Pie Protein Shake, I thought I would try an apple pie shake, another favorite of the fall season.  I played around with some ingredients and I think I have found the holy grail of protein shakes!  I'm talking so good, it will feel like a cheat meal!  Tastes fresh and seasonal and just like a freshly baked apple pie (minus all the calories).  Its quick and simple, enjoy!

Apple Pie Protein Shake

Ingredients

3/4 cup almond milk
1/2 apple, peeled, deseeded and chopped
1 scoop vanilla protein powder (I use Jay Robb's non-GMO egg white vanilla protein powder)
1/2 tsp apple pie spice (if you don't have the premixed apple pie spice, please see a recipe down below)
1 tsp pure honey
few ice cubes (don't use too many, or it will water down your shake)

Combine all ingredients in a blender and blend until smooth.





Apple Pie Spice

Ingredients

1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp all spice
1/4 tsp ground ginger

Mix all together and store in an air tight container.

Pumpkin Pie Oatmeal!!

I could eat pumpkin pie flavored food all day, every day, but only in fall. There is something about fall that makes pumpkin much more appealing.  Who doesn't love pumpkin pie (ok there are those that don't), and who wouldn't want pumpkin pie for breakfast (yes you either love it or hate it)?  For my fellow pumpkin lovers, here is a delicious recipe for Pumpkin Pie Oatmeal.

Pumpkin Pie Oatmeal

Ingredients 

1/2 cup steel cut oats
2 cups water
1/4 cup pumpkin purée
1/2 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1 Tbsp pure honey
1 Tbsp brown sugar
Splash of almond milk

Combine oats and water in small pan.  On medium heat, bring to a boil. Reduce heat and simmer for 20 minutes or until oats are fully cooked. Add pumpkin purée, vanilla, pumpkin pie spice, cinnamon, honey and brown sugar. Cook an additional 3 minutes to incorporate flavors. Serve with a splash of almond milk and enjoy!

Sunday Splurge.....Simple Lasagna

In my post about spaghetti squash lasagna, I mentioned that one of my favorite meals is lasagna.  Well tonight, my Sunday splurge was just that, lasagna!  Here is the delicious, easy recipe for those days when you want to enjoy a nice treat meal :). Enjoy!

Simple Lasagna

Ingredients 

1 Tbsp coconut oil
2 cups mushrooms, sliced
2 1/2 cups shredded mozzarella cheese, divided
1 15oz container part skim ricotta cheese
1/4 cup fresh parsley, chopped
1 egg, beaten
1 tsp salt
3 cups pasta sauce (see my homemade recipe here)
1 cup water
12 oven ready lasagna noodles

Preheat the oven to 350*

In a medium pan, heat coconut oil on medium heat. Add mushrooms and sauté until tender, add pasta sauce and water. Simmer for 5 minutes.

While mushrooms and sauce is cooking, combine 1 1/4 cup mozzarella cheese, ricotta, parsley, egg and salt in a medium bowl.

In a 13x9 inch baking dish, put 1 cup pasta sauce. Add 3 lasagna noodles, followed by 1/3 of cheese mixture and 1 cup pasta sauce. Repeat 2 more times. Finish with 3 noodles, remaining pasta sauce and remaining mozzarella cheese.  Cover with foil and bake for 60 minutes, removing foil after 45 minutes.  Let sit for 15 minutes before serving.