I went through some serious check mix eating during my last pregnancy. And theres waaaay less guilt about that if you make it yourself out of things you can pronounce instead of the store bought kind.
note: I put a note on this recipe that the seasonings could be increased for more flavor. I’ll try that next time. If you find the perfect balance, let me know.
serving size: LOTS. I ate it so fast though that i forgot to notice just how much there was.
- 8 C. Corn cereal (or rice check or whatever combo you choose)
- 1 C. Broken PIta Crackers & pretzel goldfish (because thats what i had)
- 1 C. pretzels (< non negotiable)
- 1 C. peanuts (or any nut)
- 1/2 C. cashew
- 3/4 stick butter
- 3 T Worcestehire
- 1/2 T seasoned salt
- 1 tsp garlic powder
- 1/2 tsp aleppo (or chili pepper)
- Combine the dry ingredients in a large bowl
- Melt butter in the microwave and mix in seasonings.*
- Pour over dry ingredients and toss to coat
- Bake at 325 for 1 hour, stirring every 15 min
These little muffins are the perfect way to eat oatmeal while driving your child to school.
serving size: makes a dozen muffins
- 2.5 cups old fashioned oats
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 1 cup plain low fat greek yogurt or keifer
- 2 eggs
- a bit less than 1/2 cup maple syrup or honey
- 1 tsp vanilla
- 2 ripe bananas, (the more ripe, the better)
- Nuts and things (pecans? dried fruit? chocolate chips?)
- preheat oven to 350
- grease the muffin tin (I use coconut oil)
- Put dry ingredients in the food processor and pulse for 10 sec.
- Add everything else except for the “nuts and things” and process till smooth
- Fold in nuts and pour into the muffin tins
- Cook for 18 min.
My sister just got back from the Middle East and brought me a bunch of things… herbs and spices, goodies from what sounds like the most magical flea market on Earth, and a simple recipe she learned from a friend. Not sure it has anything to do with Middle Eastern cuisine but it was lovely just the same. The ingredients are vague because theres really no wrong way to do this.
- Watermelon, cubed
- Goat Cheese, crumbled
- Small handful of fresh Mint Leaves
- Sea Salt
- Fresh Cracked Pepper
- Cut the watermelon into cubes and put in a colander. Salt the watermelon to get rid of some water. Let sit for 15 minutes, then rinse well.
- Chop the mint and mix it into the watermelon.
- Crumble the goat cheese on top of the salad.
- Salt and pepper on top and serve.
[PIC to come]
An alternative to Zucchini Bread…. Zucchini Soup!
- 2 Pounds fresh Zucchini, cut into pieces
- 3 Tablespoons Butter
- 1 medium Onion, diced
- ¼ Cup Half & Half
- ½ Cup (or more) Broth (Chicken or Vegetable)
- Prepare a large pot of boiling water and add the zucchini pieces. Boil them for 2-3 minutes.
- Drain the zucchini in a colander and set it aside. Return the empty pot to the stove. Add the butter to the pot and allow it to melt over medium heat. When the butter is hot, sauté the onions until they are tender and just beginning to brown.
- Add the zucchini and broth to the sautéed onions and stir to combine.
- Put the lid on the pot and cook for 20 minutes, until everything is really soft. After 20 min, take the lid off and cook for about 10 more to concentrate the flavor and get rid of some of the liquid.
- When finished cooking, turn the soup off and let cool a bit, then blend until smooth.
- At the end, add the Half & Half and serve warm.
[PIC to come]
This is it. Its perfect. Don’t bother making any other pie.
~makes one 9 inch pie~
- One, 15oz can of fresh cooked pumpkin puree
- 3/4 Cups Sugar (perfect amount)
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- Dash of ground Allspice
- 1 T Flour
- 2 Eggs
- 1 Cup cream
- 1/2 Cup Milk
- 1 T Flour
- One, 9 inch pie shell – unbaked and not pricked with a fork.
- Preheat oven to 400 degrees.
- Empty can of pumpkin in a saucepan and cook off some of the water. Cook on medium heat about 10 minutes until dry and slightly caramelized, stirring frequently. Remove from heat and pour pumpkin into large mixing bowl.
- In a medium bowl, stir together the sugar, salt, flour and spices. Pour into pumpkin.
- Now that the medium bowl is empty, beat your eggs, cream and milk in it until smooth and then pour that into the pumpkin bowl.
- Combine everything well and pour into the pie crust. Bake until the pastry is golden and only an inch circle in the center of the filling remains liquid. (This could take anywhere from 30 min to an hour. It’s really varied every time I’ve made it. Sometimes I think my oven is weird.) Cool thoroughly before cutting.
(based on original recipe from here: http://food52.com/recipes/15143-meta-given-s-pumpkin-pie)
[PIC to come]
Gloriously pretty atop a taco… or black bean soup…. or anywhere you need a pickled thing, really. They’re super fast to put together too and ready in a matter of hours. (recipe based on this one)
Serving Size: Makes one large mason jar of pretty pink onions
- 1 Really Large Red Onion, thin sliced
- 1 Cup of a combo of the juice of 1 Lime and the rest Apple Cider Vinegar
- 1/2 Cup Water (optional – I didn’t use last time)
- 1 1/2 teaspoon Kosher Salt
- 1 T Sugar
- dash Aleppo Peppers (or other spice – optional)
- 1 Garlic Clove
- 1 Star Anise
- Combine the Lime juice and Vinegar
- Add the Sugar and Salt and mix until everything dissolves.
- Slice Onion really thin and smoosh down in a large mason jar.
- Add Aleppo Peppers, Garlic and Star Anise and pour liquid over top.
- Cover with jar lid and and put in the fridge. They’re ready in a couple hours but way better the next day. They’ll last for a week or so.
[PIC to come]
And by Burgers, I mean the giant portobello caps. Leave some time to marinate these but as far as the cooking, they are quick.
- 4 Portobello Mushroom Caps, washed and dried
- 2 T Fancy Mustard
- 3 T really good Balsamic Vinegar
- 1/2 C Olive Oil
- 1 – 2 Cloves Garlic, minced
- 1 tsp Kosher Salt
- Cracked Pepper
- Rosemary, finely chopped
- Wash the mushroom caps and leave out to dry while you prepare the marinade
- Combine the rest of the ingredients and whisk together until well combined.
- Place the mushrooms in a shallow dish and cover with the marinade. You might have to flip them or baste them at some point in the marinating process.
- Marinate as short as 20 minutes (or I’ve gone as long as 4 hours) Both were delicious. But as always, the longer the marinade, the better the flavor.
- Grill for best flavor.
[PIC to come]
You’ve found it. The best sauce to use on fish tacos or any tacos, for that matter. Hands down. Don’t even look at another recipe.
[Original Recipe from here. I omitted a couple things from the original recipe and added Aleppos instead of jalapeno peppers for heat.]
~makes about 1 Cup of sauce~
- 1/2 cup reduced fat sour cream (Greek yogurt is delicious as a substitute if you’re not a fan of sour cream)
- 1/2 cup reduced fat mayonnaise (you can use full fat, but, the spices are so delicious, you won’t miss that particular flavor contribution)
- 1 lime, cut in half
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried dill weed (or fresh to taste)
- 1/4 teaspoon Aleppo Chillies
- 1/4 teaspoon Chili Powder
- 1 tablespoon fresh cilantro, chopped
- Sea Salt and Cracked pepper to taste
- The tiniest dash of smoked paprika
- 1 hot pepper of your choice, seeded and minced (optional – the dried Aleppos are hot enough for us)
- In a small bowl, whisk the sour cream and mayonnaise until well blended.
- Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You’ll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.
- Add all of the spices, whisking to mix thoroughly. Add cilantro and mix thoroughly.
- Cover the bowl with wrap and refrigerate the fish taco for at least one hour — the longer the better.
- Serve chilled. Spoon sauce over fish tacos, or add into taco salads or rice bowls.