1/3 cup quick oats
1/3 cup water/milk
2 tsp sugar
1/2 tsp baking powder
1/2 tsp cinnamon
dash of salt
mix oats with other dry ingredients
add water/milk
cook on heated pan
Sunday, January 27, 2013
to make- pancakes
1 1/4 cup almond flour
1/2 cup tapioca flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/4 cup applsauce
2 tbs oil
1/2 cup milk
mix ingredients and cook
1-2 mins of each side
1/2 cup tapioca flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/4 cup applsauce
2 tbs oil
1/2 cup milk
mix ingredients and cook
1-2 mins of each side
chickpea noodle soup- option 1
happy herbivore
2 carrot
4 celery
2 onion
2 tsp miso
2 tsp tamari
4 cups chickpeas
pasta
8 cups of water
saute veggies
add water, tamari, miso and pasta
when pasta is done add cooked chickpeas
2 carrot
4 celery
2 onion
2 tsp miso
2 tsp tamari
4 cups chickpeas
pasta
8 cups of water
saute veggies
add water, tamari, miso and pasta
when pasta is done add cooked chickpeas
Saturday, January 26, 2013
succesful granola
1 kilo
625 grams of rolled oats
188 grams raisins
125 grams sunflower seeds
50 grams flax
5 tsp cinnamon
dash of salt
375 grams of applesauce
625 grams of rolled oats
188 grams raisins
125 grams sunflower seeds
50 grams flax
5 tsp cinnamon
dash of salt
375 grams of applesauce
Wednesday, September 21, 2011
Twisted Sweet Potato Soup
I added a new twist to sweet potato soup (which is my fav)
Now that the weather is cool enough to breath and one roomie got sick I was inspired to make soup. I enjoyed it so much I decided to make more.
Usually when I make sweet potato soup it consists of onion, sweet potato, red lentils and apple.
Yesterdays looked like this.
1 small onion- chopped
2 cloves garlic- chopped
1 large sweet potato- chopped
1 small white potato
2 large broccoli stems
1/4-1/2 cup broccoli florets
tablespoon olive oil
tablespoon coriander
tablespoon cinnamon
salt and pepper
3-4 cups water
1. heat oil and add in onions and garlic. cook until browned
2. add in all other ingredients and stir
3. add water, lower heat and let simmer for 30-40 minutes
4. when everything is soft, turn off heat and let cool for a few minutes
5. use a hand blender to blend soup.
add water if you like your soup thinner.
you can also add milk, yogurt and non dairy milk for a creamier soup.
Now that the weather is cool enough to breath and one roomie got sick I was inspired to make soup. I enjoyed it so much I decided to make more.
Usually when I make sweet potato soup it consists of onion, sweet potato, red lentils and apple.
Yesterdays looked like this.
1 small onion- chopped
2 cloves garlic- chopped
1 large sweet potato- chopped
1 small white potato
2 large broccoli stems
1/4-1/2 cup broccoli florets
tablespoon olive oil
tablespoon coriander
tablespoon cinnamon
salt and pepper
3-4 cups water
1. heat oil and add in onions and garlic. cook until browned
2. add in all other ingredients and stir
3. add water, lower heat and let simmer for 30-40 minutes
4. when everything is soft, turn off heat and let cool for a few minutes
5. use a hand blender to blend soup.
add water if you like your soup thinner.
you can also add milk, yogurt and non dairy milk for a creamier soup.
Tuesday, September 20, 2011
Rice and Veggie bake
Ingredients
1 large zuchinni
1 small butternut squash (half of a big one)
1 cup frozen spinach
2 tablespoon fresh basil
3 cups of cooked rice
3 eggs
salt and pepper to taste
1) Grate zucchini and set aside in colander/strainer to drain (or squeeze liquid out with a cheesecloth)
2)grate butternut squash and set aside in colander/strainer to drain
3)while veggies are draining cook 2 cups of rice. Put 2 cups rice in pot on low heat with a tablespoon of oil. after about a minute or 2 add 4 cups of water.bring to a boil, then put on low heat and cover for about 30-40 minutes.
4) when rice is cooked mix all ingredients and bake for 20-25 minutes. check to make sure it is set and dry throughout.
(any veggies and spices can be alternated. The most successful was tomatoes, spinach and basil, made in a muffin tin)
1 large zuchinni
1 small butternut squash (half of a big one)
1 cup frozen spinach
2 tablespoon fresh basil
3 cups of cooked rice
3 eggs
salt and pepper to taste
1) Grate zucchini and set aside in colander/strainer to drain (or squeeze liquid out with a cheesecloth)
2)grate butternut squash and set aside in colander/strainer to drain
3)while veggies are draining cook 2 cups of rice. Put 2 cups rice in pot on low heat with a tablespoon of oil. after about a minute or 2 add 4 cups of water.bring to a boil, then put on low heat and cover for about 30-40 minutes.
4) when rice is cooked mix all ingredients and bake for 20-25 minutes. check to make sure it is set and dry throughout.
(any veggies and spices can be alternated. The most successful was tomatoes, spinach and basil, made in a muffin tin)
Sunday, August 21, 2011
My New Guru
Ok that's a little extreme but I just finished reading Kris Carr's book Crazy Sexy Diet and am reinvigorated with new tools and suggestion on how to deal with my digestion problems.
A lot of the stuff she wrote about I already knew. I already don't eat meat and have cut gluten and dairy out but some definetely solidified my decision. I found the stuff about upping veggie intake significantly while lowering fruit intake was interesting and something I am going to try. I am also trying food combining to see if that works. Eating veggies with either a grain or a protein and not both. That will be somewhat difficult but I am going to try and much as I can.
I also really liked the stuff about chewing your food fully, helping your bodily functions and meditation. I am going to start doing meditation before bed every night and see if it helps.
So far I have added veggies to my morning smoothie and lowered my fruit intake. I have been having 1 fruit and 2 veggies in my smoothies and have been trying to make that the only fruit I have.
I am really impressed by her story and I hope that the stuff she write is actually true cause it is really mind blowing but I don't want to be taken for a ride.
So far today
carrot, mango, spinach smoothie (one of my best)
lettuce, tomato, carrot, cuke, lentil salad with nutritional yeast
carrot with cashew butter
rice cereal with rice milk and a few almonds
Also my gym class was super hard today. It still surprises me when this happens especially when I don't add new weight. Is this what happens after a week of not going to the gym? Am I not a strong as I think I am? I guess I'll just have to keep it up more regularly and be more motivated to do bodyrock.
A lot of the stuff she wrote about I already knew. I already don't eat meat and have cut gluten and dairy out but some definetely solidified my decision. I found the stuff about upping veggie intake significantly while lowering fruit intake was interesting and something I am going to try. I am also trying food combining to see if that works. Eating veggies with either a grain or a protein and not both. That will be somewhat difficult but I am going to try and much as I can.
I also really liked the stuff about chewing your food fully, helping your bodily functions and meditation. I am going to start doing meditation before bed every night and see if it helps.
So far I have added veggies to my morning smoothie and lowered my fruit intake. I have been having 1 fruit and 2 veggies in my smoothies and have been trying to make that the only fruit I have.
I am really impressed by her story and I hope that the stuff she write is actually true cause it is really mind blowing but I don't want to be taken for a ride.
So far today
carrot, mango, spinach smoothie (one of my best)
lettuce, tomato, carrot, cuke, lentil salad with nutritional yeast
carrot with cashew butter
rice cereal with rice milk and a few almonds
Also my gym class was super hard today. It still surprises me when this happens especially when I don't add new weight. Is this what happens after a week of not going to the gym? Am I not a strong as I think I am? I guess I'll just have to keep it up more regularly and be more motivated to do bodyrock.
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