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My favorite meal!! *Noodle Omelet*
It’s pretty much any vegetables you want, with half a cup of noodles, and your preferable egg quantity!! (I also like to throw cayenne pepper and chili pepper in too!)
Oh happy tummy!!
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Can't WAIT to try: Cauliflower Pizza Crust →
WINNER. Absolute WINNER of a recipe.
A serving is only 200 calories, it’s low sodium (AND low fat) and you can have THREE (yes 3!) pieces per serving. Goes REALLY well with a fresh green salad and will fill you up nicely.
Keep in mind that nutritional data WILL change depending on what you put on the pizza, so stick with veggies that add flavor & cheeses that are low in fat.
This recipe makes 4 servings. (cut in fourths) and takes about 20 minutes.
Big thanks to healthyinayear for posting her recipe pics! See them here.
Ingredients:
Dough
- 2 cups Riced Cauliflower (Cauliflower grated to rice size)
- 2 eggs
- 1 cup Skim Mozzarella Cheese
- Oregano
Toppings
- Low-sodium/low-fat pizza sauce.
- 1/2 cup Mozzarella Cheese
- 1 tbsp olive oil
- Veggies of choice: Red Onion, Red Pepper, Green Pepper, Garlic & Mushrooms…
Crust Directions
Preheat oven to 450. In a microwave safe bowl, cover riced cauliflower and cook in microwave for 2 minutes. Mix in the 2 eggs & 1 cup cheese until dough-y. Spread whole mixture on a piece of parchment paper & place on a baking sheet. Sprinkle with oregano.
Bake crust in oven for around 15 minutes.
Toppings:
While crust is baking, chop & sautee desired veggies with one tbsp of olive oil over medium heat, 3-5 minutes.
After 15 minutes, remove crust from oven. Top with pizza sauce, veggies & cheese. Eat as is (the cheese will melt) or bake 1-2 minutes until cheese is melted on top.
Slice into fourths & serve.
(Psst: Pesto is a GREAT substitute for pizza sauce. It’s high flavor, so no need to put too much on). The dough can also be cut up and served like bread sticks, if you add a little garlic. :)
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Homemade TRIO Bars and Homemade KIND Bars
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In Apple - Apple Pie
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I Will Run For Food: Wild Rice Stuffed Squash →
2 medium acorn squash, halved and seeded
2 medium leeks, trimmed and sliced
2 celery stalks, sliced
1/2 teasponn dried sage
1 teaspoon poultry seasoning
3/4 cup wild rice blend
1 1/2 cups vegetable broth
Salt and black pepper to taste
1. Preheat the oven to 350
2. Place the…
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Puffed Wheat w/ Almonds and Craisins
Crunchy, chewy, buttery and sweet, these puffed wheat squares can’t be beat—especially since we added apples and cranberries!
Puffed wheat cereal 6 cups
Sliced natural almonds, toasted 3/4 cup
Diced dried apple 2/3 cup
Dried cranberries 2/3 cup
Brown sugar, packed 1 cup
Corn syrup 1/2 cup
Butter (or hard margarine) 1/3 cup
Peanut butter 2 tbsp.
Whole buckwheat, toasted 1 cup
Vanilla extract 1 tsp
Combine first 4 ingredients in large bowl. Set aside.
Combine next 4 ingredients in medium saucepan. Heat and stir on medium until sugar is dissolved and mixture starts to boil. Boil for 1 minute. Remove from heat.
Add buckwheat and vanilla. Stir for 1 minute. Pour over puffed wheat mixture. Stir until coated. Press evenly into greased 9 x 13 inch (22 x 33 cm) pan. Cool at room temperature until firm. Cuts into 24 squares.1 square: 152 Calories; 4.9 g Total Fat (2.0 g Mono, 0.8 g Poly, 1.8 g Sat); 6 mg Cholesterol; 27 g Carbohydrate; 2 g Fibre; 2 g Protein; 63 mg Sodium
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Chewy Chocolate Chip Cookies
These Chewy Chocolate Chip Cookies are no nonsense soft, chewy chocolate chip cookies like your vegan grandma used to make. Over the years I’ve learned a lot about the art of cookie making and these are simple to make but still pack lots of flavor into a chewy, chocolatey chippity package. The secret to this cookie recipe is having just the right ratio of fat, water and flax meal. The molasses also adds chewiness and the cinnamon adds a touch of flavor complexity. Finally, the way the cookies are formed results in just the right shape.
2 Tablespoons golden flax meal
3 Tablespoons water
2 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¾ cups + 2 Tablespoons (1 ¾ sticks) margarine, room temperature
1 ½ cups sugar (I used 1 ½ cups splenda)
2 teaspoons molasses
2 teaspoons vanilla extract
1 cup semi-sweet vegan chocolate chips
1) Preheat your oven to 350F (177C). In a small bowl whisk together the flax meal and the water. Allow it to sit for 10 minutes so the mixture thickens. Line two cookie sheets with parchment paper.
2) In a medium mixing bowl whisk together the all-purpose flour, baking soda, cinnamon and salt until well incorporated. Set aside.
3) In another medium mixing bowl cream the margarine and sugar until well mixed. Beat in the flax meal mixture from step 1 followed by the molasses and vanilla extract.
4) Add the flour mixture from Step 2 and mix until just incorporated. Stir in the chocolate chips.
5) Form the dough into 1 ½ inch balls. Place them on the cookie sheet so they’re spaced about 2 to 3 inches apart. Bake for 15 minutes, rotating the baking sheets halfway through the baking duration. These cookies will not turn golden as they bake so it’s important to pay attention to the baking time.
Makes about 22 to 24 cookies. -
Matchstick Molly Challenge: #1
The very first challenge for the Matchstick Challenge is to try a fruit or vegetable you’ve never tried before.
I want to try Spaghetti Squash tomorrow!! I’m thinking that I will use it as a pasta replacement in a dish!
This recipe looks delicious!!
Ingredients
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
- Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Nutritional Information
Amount Per Serving (6 Servings) Calories: 147 | Total Fat: 9.8g
