Who doesn’t fondly recall childhood memories of chicken nuggets? They were a staple of my diet until the age of ten! These days the thought of breaded, fried chicken pieces makes me want to ralf! Instead, try these golden nuggets of goodness.
Mini Chickpea Cakes/ “Chickpea Nuggets”
(Gluten-Free, Dairy-Free, Vegetarian)
- 1 can Garbanzo Beans, drained and rinsed
- 1 cup Carrots, shredded
- 1/3 cup Kinnikinnick Gluten-Free Panko Style Breadcrumbs
- 1/4 cup Annie’s Natural Tuscany Italian Salad Dressing, plus more for dipping
- 1 large Egg
- Preheat oven to 375°F.
- Spray a baking sheet with non-stick cooking spray.
- In a medium bowl, mash chickpeas/garbanzo beans coarsely with a fork or potato masher. Stir in carrots, breadcrumbs, salad dressing, and egg; mix well.
- Shape chickpea mixture into small patties, using about 1 Tablespoon of the mixture for each patty. Place on prepared baking sheets.
- Bake 15 to 18 minutes, turning halfway through baking time, until chickpea cakes are lightly browned on both sides. Serve with additional salad dressing for dipping.
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Yellow Onion, chopped
- pinch Red Pepper Flakes
- 2-3 stalks Celery, chopped
- 1 Carrot, chopped
- small handful Crimini Mushrooms, about 5-7, sliced
- 3 cloves Garlic, minced
- 2 (28oz) cans Eden Organic Crushed Roma Tomatoes (BPA Free!)
- 1 Bay Leaf
- 1 Tablespoon dried Oregano
- a few handfuls fresh Baby Spinach
- 1/4 cup packed fresh, Italian Parsley, chopped
- Salt and Black Pepper, to taste
- Heat oil in a medium pot over medium heat.
- Saute’ onions, a pinch of salt, and red pepper flakes until translucent, about 5 minutes.
- Add celery, carrots, and mushrooms and saute’ until soft, add garlic and saute’ about 30 seconds.
- Pour crushed tomatoes, bay leaf, oregano, spinach, and salt & pepper to taste. Bring to a boil.
- Reduce heat and simmer 7 minutes.
- After about 7 minutes, add chopped fresh parsley. Continue to simmer about 3 minutes.
- 1 3/4 cups Carol’s AMAZING All Purpose Gluten Free Flour
- 1/4 cup Flax Seed Meal
- 1 teaspoon Xanthum Gum
- 1 teaspoon Baking Powder
- 1/8 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Unsweetened Almond Milk mixed with 1 Tablespoon Apple Cider Vinegar (allow to sit for 10 minutes before using)
- 3 Tablespoons Extra Virgin Olive Oil
- Black Pepper
- 3 oz. Sunergia SoyFoods Mediterranean Herb Soy Feta Cheese
- 1/4 cup packed fresh Italian Parsley, chopped
- Preheat oven to 400 degrees.
- Line a baking sheet with foil and spray with non-stick cooking spray.
- In a large bowl, combine dry ingredients.
- Add wet ingredients to dry and stir until combined.
- Drop by rounded spoonful onto prepared baking sheet.
- Bake 11-13 minutes, until done. (These do not brown very much.)
- 1-2 Tblsp Extra Virgin Olive Oil
- 1 Shallot, diced
- 2 cloves Garlic, minced
- 1 carrot, chopped
- 1 Tblsp dried Tarragon
- 3 cups Organic, Low Sodium Chicken Broth
- 1/4 cup White Wine
- 1/2 leftover, pre-cooked chicken breast, chopped
- 1/2 Zucchini, spiralized into “noodles”
- 1 handful organic Baby Spinach
- 1/4 cup fresh Italian Parsley, chopped
- Herbamare and Black Pepper, to taste
- Heat a oil in a medium saucepan over medium-high heat.
- Saute’ carrots until slightly softened, add shallots and garlic and continue cooking about 1 minute.
- Add tarragon to pan and deglaze with White Wine and chicken broth.
- Bring to a slight bubble and add remaining ingredients.
- Cook until heated through, about 3-5 minutes.
- 1/3 cup Earth Balance Non-Dairy Buttery Sticks (5 Tablespoons)
- 1/2 cup Carob Powder
- 6 Eggs
- 1/2 cup Pure Maple Sugar
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Peppermint Extract
- 1/3 cup Coconut Flour (I like Bob’s Red Mill)
- 1/4 cup Enjoy Life Dairy Free Chocolate Chips
- Preheat oven to 350 F.
- In a small saucepan, melt Earth Balance. Once melted stir in Carob Powder and allow to cool slightly.
- In a medium bowl, whisk together Eggs, Maple Sugar, and Extracts until smooth.
- Add Carob mixture and whisk until smooth.
- Slowly add Coconut Flour and beat until smooth.
- Add Chocolate Chips and stir until just combined.
- Pour mixture into an 8×8 square baking pan sprayed with non-stick cooking spray.
- At this point, you may sprinkle the top with additional Chocolate Chips, if you desire.
- Bake in preheated oven for about 25 minutes, until done.
- Allow to cool in the pan before cutting.
- What do you do when you are stressed?
- What shall I bake next?!
- 1 pkg. Bob’s Red Mill Vanilla Cake Mix
- 1/4 cup Oil
- 3 Eggs
- 12 oz. Virgil’s Root Beer plus 3 Tablespoons, divided
- 1/2 cup Powdered Sugar
- Preheat oven to 350 degrees. Grease and flour a Bundt Cake pan.
- In a large bowl, combine the cake mix, oil, eggs, and 12 oz root beer. Stir until smooth.
- Pour batter into prepared Bundt pan and bake 35-40 minutes, until a toothpick inserted near the center comes out clean.
- Cool in pan 15 minutes. Turn out onto a plate to continue cooling.
- Meanwhile, prepare glaze by whisking together powdered sugar and 3 Tblsp. root beer until smooth.
- Poke holes around the cake every 2 inches with a wooden skewer. Pour glaze over cake being sure to pour into holes.
- Serve with Vanilla Ice Cream (regular or coconut milk).
People often tease me about being a stereotypical 1950′s housewife.
- Buy frozen, pre-cut vegetables or prewashed greens. Toss vegetables into salads, pasta sauces, stews, lasagna, pizzas, quiche, sandwiches or omelets.
- Buy bags of frozen berries for breakfast smoothies.
- Reclaim prime time. Instead of taking your dinner into the family room – by eating takeout food on the couch – take the TV into the kitchen. Ask the entire family to help prepare dinner while watching their favorite shows.
- In place of shuttling kids between games and lessons – and stopping for fast food on the way home – cancel one activity a week and ask the children to help you make dinner.
- When using prepared foods or frozen dinners, add one or two steamed or microwaved vegetables to the plate.
- Choose the right ingredients. Red or tan new potatoes give a meal extra fiber, for example, but don’t need to be peeled.
- On the weekend, cook an extra-large batch of a healthy dish, divide it into individual servings and freeze small portions for later.
- When making tomato sauce, tacos or fajitas, use twice as many vegetables but half as much meat or cheese.
- Stock the pantry with healthful foods that can be prepared quickly, such as minced garlic and canned chickpeas.
- To coax kids into eating more vegetables, purée the veggies into soups.
- Oats Help Lower Cholesterol– “Oats, oat bran, and oatmeal contain a specific type of fiber known as beta-glucan. Since 1963, study after study has proven the beneficial effects of this special fiber on cholesterol levels. Studies show that in individuals with high cholesterol (above 220 mg/dl), consuming just 3 grams of soluble oat fiber per day (an amount found in one bowl of oatmeal) typically lowers total cholesterol by 8-23%.” By lowering high cholesterol, you can reduce your risk for cardiovascular disease and stroke! (- whfoods.com)
- Oats Help Stabilize Blood Sugar– The soluble fiber found in oats aid in maintaining stable blood sugar levels throughout your day. Oats are much lower on the Glycemic Index than white bread or rice due to their high fiber content. By eating a fiber filled breakfast, you are taking control of your blood sugar from the very start of your day!
- Oats Lower the Risk of Type 2 Diabetes– Oats are rich in magnesium. Studies have shown individuals who eat a diet rich in magnesium displayed significantly lower risk for Type 2 Diabetes.
Homemade Granola Bars
(Gluten-Free, Dairy-Free, Vegan)
- 2 cups Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats
- 1 cup sliced Almonds
- 1 cup unsweetened, shredded Coconut
- 1/2 cup Bob’s Red Mill Organic Flax Seed Meal
- 3 Tablespoons Coconut Oil
- 2/3 cup Madhava Light Agave Nectar
- 1/4 cup Light Brown Sugar, packed
- 1 1/2 teaspoons pure Vanilla Extract
- 1/4 teaspoon Salt
- 1/2 cup chopped, pitted Dates
- 1/2 cup chopped, dried Apricots
- 1/2 cup dried Cranberries
- Preheat oven to 350°F. Spray an 8×12 baking dish with non-stick spray and line with parchment paper.
- Toss the oats, almonds, and coconut together on a sheet pan and bake 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seed meal.
- Reduce the oven temperature to 300°F.
- Place the coconut oil, agave nectar, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for 1 minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
- Pour mixture into the prepared 8×12 baking dish. Wet your fingers and lightly press the mixture evenly into the pan. Bake 25-30 minutes, until light, golden brown. Cool in pan at least 2-3 hours before cutting.
This post is linked to Gluten-Free Wednesdays!
Moooooooooom!!!!!!! I want more zucchini!!!!!!!!!!!
- 3 Eggs
- 1 cup Applesauce
- 3/4 cup Water
- 1/4 cup Blackstrap Molasses (opt.)
- 1 bag Namaste Gluten-Free Spice Cake Mix
- 1 cup Carrots, grated
- 1 cup Zucchini, grated
- 1/2 cup Walnut pieces
- 1/2 cup Crushed Pineapple
- 1/2 cup Earth Balance Dairy Free Margarine
- 8 oz. Tofutti “Better Than Cream Cheese” (Non-Hydrogenated)
- 1 tsp Vanilla Extract
- 1 1/2 tsp Lemon Juice
- 2 cups Organic Powdered Sugar
- Preheat oven to 350°F.
- In a large bowl, mix eggs, applesauce, water, and molasses (opt.) until smooth.
- Add Namaste Gluten-Free Spice Cake Mix and stir until just combined.
- Add grated carrots and zucchini, walnuts, and crushed pineapple and stir until combined.
- Scoop batter, by 1/4 cups, into lined muffin tins and bake about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely on a wire rack.
- In a large bowl, beat together margarine and Tofutti “Better Than Cream Cheese” until smooth.
- Slowly add vanilla extract, lemon juice, and powdered sugar and beat until smooth.
- Frost cooled cupcakes.
This post is linked to Slightly Indulgent Tuesdays.
“Pom-poms” aren’t just for cheerleaders!
Behold, the Pomegranate!
Eating a Pomegranate 101:
- Cut the pomegranate in half.
- Using a knife, score the outside of each half four times, like you would if you were segmenting an orange. This will make it easier to separate the fruit into manageable pieces.
- Submerge the halves, one at a time, in a bowl of water and scrape out the arils. The arils will sink to the bottom and the pulp will float.
- Drain the arils and enjoy!
In addition to the health benefits, pomegranate juice has a taste that can only be described as luscious! We love to make frozen treats with fruit juice in the hot summer months. Here are a few awesome treats we have been enjoying courtesy of POM Wonderful Pomegranate Juice.
- 2 cups POM Wonderful Pomegranate Juice
- 6 Popsicle Molds or 6 paper cups and 6 Popsicle sticks
- Pour Pomegranate Juice into molds.
- Place in your freezer and allow to freeze completely, about 3 hours.
- 1/2 cup Turbinado Sugar
- 1 cup Water
- 3 cups POM Wonderful Pomegranate Juice
- Place sugar, water, and POM Juice in a medium saucepan and bring to a boil.
- Remove from heat and allow to cool to room temperature.
- Place in a covered bowl in the refrigerator until well chilled.
- Pour mixture into an ice cream maker and process about 30 minutes.
- Serve immediately or place in your freezer and allow to harden to desired consistency in a freezer safe container.