Vegan Roasted Veg and Quinoa

Sunday, July 5, 2015

I loved this.  It was filling yet light and really versatile. You can use any veg you have on hand . The seasonings are what really make this dish.

2-3c large diced potato
1 bag Brussel sprouts , halved
1 small fennel bulb, cut into bite size pieces
1 small onion, cut in wedges

1 tsp oregano
1tsp thyme
1/2 tsp garlic salt
1/4-1/2tsp crushed pepper flakes

2 cups cooked quinoa

Drizzle vegg with olive oil and sprinkle seasonings

Roast at 400 degrees for 20-25 min

Serve roasted veg over the quinoa and top with goat 'cheese'- recipe coming soon-
Add toasted pumpkin seeds for an amazing crunch

Vegan Breakfast Cookie

Friday, June 19, 2015

Want the mom of the year award? Make cookies for breakfast. Little man was very impressed with this one ;)

Breakfast Cookie:
1/4c peanut butter
1/4c coconut oil
1c brown sugar
1 tbsp ground flax mixed 
          with   3 tbsp water
1c whole spelt flour 
1 tsp baking powder
1/2 tsp salt
1c oats
2 scoops vegan protein powder
1/2c rice milk
1 tsp vanilla

In a large mixing bowl mix all the ingredients until well combined. 
Add more milk if it looks dry. You want the dough to be moist, yet able to hold it's shape.

Roll into 10 balls and place on a baking sheet. Flatten each ball to shape the cookie.

Bake at 350 for 10-15 mins

Let cook on baking tray for 5 min then move to a cooling rack.

Enjoy!



Summer Barley Salad

Thursday, June 18, 2015

Summer begins when the tomatoes get ripe. Here is a wonderfully filling yet light salad. Perfect for those hot days!


Salad:
3 c. Cooked pearled barley
1 cucumber, diced
2 small yellow squash, diced
1 bell pepper, diced
2 stalks celery, diced
2 c. Spinach, roughly chopped
2 c. grape tomatoes, halved
1/4 c. sunflower seeds- shelled
1/4 c. Pumpkin seeds- shelled

Dressing:
1/4 c. Vinegar
3/4 c. Olive oil
1 tbsp. spicy mustard
1 tbsp. dried dill weed
1/2 tsp. onion powder
1 tsp. minced garlic
2 tsp. sugar - add more to taste
Salt and pepper to taste