cantaloupe carrot juice.

cantaloupe carrot juice

1 cantaloupe peeled and seeded

1 orange

2-3 large organic carrots

Using a juicer, process cantaloupe, orange, and carrots. Whisk and pour into 4 juice glasses.

every morning chocolate milk.

every morning chocolate milk

1 frozen banana broken into chunks

4-6 chunks of frozen pineapple

2 generous handfuls raw organic spinach

1 cup almond milk

1 cup dark chocolate almond milk

Place ingredients in listed order in a VitaMix® and blend on high for about 2 minutes.

*For best results, liquefy it so the texture is smooth and silky like milk. If you don’t blend it long enough the texture and taste will be off.

miso soup.

miso soup

4 cups water

1 foot seaweed chopped (about 30 sq in)

1/3 cup white miso

4 green onions chopped

1/2 block firm silken tofu, cut in 1 in cubes

2 tablespoons low sodium soy sauce
1 lb shitaki mushrooms, optional

Bring water to a slow simmer and add seaweed. Allow to simmer for 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.

Reduce heat to low and add the rest of the ingredients. Stir until the miso is well dissolved. It’s best not to boil the miso, as this will ruin some of its healthy properties as well as change the flavor of the soup. Makes four servings. 

fiesta salad.

fiesta salad

Salad:

1-2 heads organic romain lettuce, chopped

1 large organic orange bell pepper

1 large mango, peeled and cubed

1 large avocado, peeled and cubed

1 large organic beef steak tomato, finely chopped

1 can organic black beans

Dressing:

1/3 cup olive oil

1/3 cup lime juice

2 tablespoons organic agave

1/3 cup cilantro leaves

2 teaspoons dijon mustard

On individual plates evenly layer lettuce, bell pepper, mango, avocado, tomatoes, and beans.

In a mini food processor blend all the dressing ingredients until cilantro is finely chopped. Pour dressing over the salads and serve immediately.

buttercream frosting.

buttercream frosting

1/2 cup Earth Balance® butter

3 1/2 cups confectioners’ sugar

1 1/2 teaspoon vanilla

3 tablespoons soy milk

In a large bowl, cream the butter until light and fluffy. Beat in the confectioner’s sugar, vanilla, and milk. Yields about 3 cups.

*This is NOT a healthy recipie, it is only a vegan recipe. I posted it becuase the kids need cupcakes on their birthday. I'm not THAT crazy ;-)

Variations:

almond buttercream frosting

Use 3/4 teaspoon almond extract instead of vanilla and substitute almond milk instead of soy milk.

lemon buttercream frosting

Use 3 tablespoons lemon juice instead of soy milk and 1/2 teaspoon grated lemon zest.

lime buttercream frosting

Use 3 tablespoons lime juice instead of soy milk and 1/2 teaspoon grated lemon zest.

orange buttercream frosting

Use 3 tablespoons orange juice instead of soy milk and 1/2 teaspoon grated orange zest.

peanut butter frosting

Use 1/2 cup peanutbutter instead of soy butter and use 6 tablespoons almond milk instead of soy milk.

peppermint buttercream frosting

Use 3/4 teaspoon peppermint extract instead of vanilla.

coconut buttercream frosting
Use 3/4 teaspoon coconut extract instead of vanilla, and substitute coconut milk instead of soy milk.

hay stacks.

hay stacks

2 cups brown rice

1/4 cup lime juice

1 cup cilantro, chopped

1 can organic black beans

1/2 cup organic vegetable broth

1 teaspoon chili powder

1 organic orange bell pepper, seeded and chopped

1 can organic corn

2 organic tomatoes, chopped

1 bunch organic green onions, chopped

Cook brown rice according to package instructions. Once rice is cooked, stir in lime juice and cilantro. Set aside.

Heat beans in a medium pot with vegetable broth, chili powder, and bell peppers.

To serve, place a generous amount of rice on the plate, followed by a spoonful of beans and topped with a layer of corn, tomatoes, and green onions. Serve with fresh salsa and guacamole.

banana mango smoothie.

banana mango smoothie

1/2 cup mango nectar

1/3 cup organic silken tofu

1 banana

1 mango, pitted and halved

1/2 cup apricot halves

In a blender, combine mango nectar, tofu, banana, mango, and apricots. Secure lid and blend from low to high, until smooth. 

mornin’ sunshine.

mornin’ sunshine

2 mangos

1/2 of a whole pineapple

1 gala or fuji apple

3 large organic carrots

1/2 cup coconut water

Using a juicer, process mangos, pineapple, apple, and carrots. Lastly, pour the ½ cup coconut water through the juicer. Whisk and pour into 4 juice glasses.

veggie sandwich.

veggie sandwich

A whole wheat or sesame bagel

3 tablespoons of hummus
1-2 teaspoons Vegenaise®

1 organic beef steak tomato

1 handful organic spinach

1 thin slice of red onion

dill pickle chips

dijon mustard
sliced avacado, optional
sliced cucumber, optional

Spread hummus on one side of the bagel and the Vegenaise® on the other. Layer on the tomato slices, spinach, onion, and pickles. Top it off with a little Dijon mustard and you’ve got a fast, easy, healthy, delicious sandwich. 

fresh squeezed orange juice.

fresh squeezed 

orange juice

4 ripe, juicy navel oranges

Rinse off the oranges and cut in half length wise. Using a citrus juicer, juice the oranges directly into a glass. Enjoy your boost of vitamin c. 

chocolate chip cookies.

chocolate chip cookies

(courtesy of Breann's kitchen) 

2 cups flour

1 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

2/3 cup melted coconut oil

1/4 cup Non-GMO almond milk
1 tablespoon coconut yogurt

1 teaspoon vanilla

Preheat oven to 350 degrees.

In a large bowl, whisk flour, sugar, baking powder, baking soda, salt and chocolate chips. In another bowl, combine oil, milk and vanilla. Add the wet mixture to the dry mixture and beat.

Roll dough into compact balls and place them on freezer paper on a cookie sheet. Press the balls down to form saucers. Bake in the oven for 8 minutes. Let cookies cool for 5 minutes before transferring from the cookie sheet to the cooling rack.

tropical mint.

tropical mint

2 mangos

1/2 pineapple

2 large kale leaves or 2 cups baby kale leaves

1 bunch mint

Using a juicer, process mangos, pineapple, kale, and mint. Whisk and pour into 2 large glasses.

panko crusted eggplant.

panko crusted eggplant

1 eggplant, cut into 1/4 in slices

3/4 cup whole wheat panko breadcrumbs

1/4 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons thyme

olive oil

1 lemon, juiced

Combine panko, salt, pepper, and thyme in shallow dish. Lightly coat eggplant with olive oil, then drench in panko mixture.

Heat some olive oil in a large nonstick skillet over medium heat then layout eggplant evenly in the pan. Squeeze lemon juices over the eggplant and cook for 3-4 minutes on each side or until the eggplant is lightly browned.

Serve over long grain wild rice and fresh steamed broccoli.

fried rice.

fried rice

1/2 cup carrots, chopped

1 cup mushrooms, sliced

1 organic zucchini, chopped
1 can water chestnuts, drained

2 tablespoons organic low sodium soy sauce

3 cups cooked brown rice

1/3 cup green onions, chopped

1/3 cup teriyaki sauce

In a large wok, sauté carrots, mushrooms, zucchini, and water chestnuts until just barely cooked. Add soy sauce and stir.  Quickly add cooked rice, green onions and teriyaki sauce. Mix together and cook until rice is fried and starting to clump. Add more teriyaki sauce if needed.

creamy mushroom chili.

creamy mushroom chili

16 oz sliced mushrooms

1 medium onion, chopped

1 1/2 teaspoon garlic powder

1 tablespoon olive oil

2 cans organic great north beans, drained

1 cup organic vegetable broth

1 can chopped green chilies (4oz)

1 teaspoon salt

1 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon pepper

3 drops Tabasco® sauce

1 cup Tofutti® sour cream

1/4 cup unsweetened soy milk

In a large sauce pan, sauté mushrooms, onion, garlic powder and olive oil until mushrooms are just cooked. Then add beans, broth, chilies and seasonings. Bring to a boil then reduce heat. Let soup mixture simmer for roughly 30 minutes.

Remove from heat and stir in soy sour cream and unsweetened soy milk.

Let cool and garnish with cilantro. Serve with organic tortilla chips.

*Note: Be sure to use UNSWEETENED soy milk or rice milk. Vanilla, plain, or any other flavor will not work in the chili--it will be too sweet.

juice pops.

juice pops

juice or smoothie

popsicle mold

Take any of your favorite juice or smoothie recipes and freeze them in popsicle molds for a delicious summer treat. I’ve made them out of my kale limeade recipe and my kids eat them up. 

They are a perfect summer alternative to those other popsicles loaded with sugar, preservatives, food coloring, dyes and other harmful chemicals that do nothing for your children nutritionally. Since these juice pops are made from whole fruits and vegetables I don’t mind if they ask for a second.

*Note:  When you make your morning juice just double the recipe and freeze the extra juice into juice pops. That way it's less work for prep and clean up. Plus, by noon you'll have a yummy frozen treat to hand your kids after lunch.

herb & veggie pizza.

herb & veggie pizza

4 vegan pitas or flat bread

1 cup marinara sauce

fresh basil leaves

2-3 fresh sage leaves minced

2-3 tablespoons fresh chives minced

fresh organic spinach

diced organic tomatoes

sliced mushrooms

Layer the ingredients on the pita, starting with the sauce, herbs, spinach, then veggies. Place 2 pizzas on a cookie sheet and bake for about 10 minutes on 350 degrees.

For other variations try chopped bell peppers, pine nuts, red onions, thinly sliced organic zucchini, pineapple chunks, fresh thyme, artichoke hearts, or whatever other vegetables you like. Be creative.

*This is a great lunch to make with your kids. Let them decide what they like on it and let them put them put their own creations together. It makes the whole process a lot more fun!

passionate purple.

passionate purple

(courtesy of Breann's kitchen)

2 cups organic red grapes

1 organic fuji apple

1 frozen banana

1/8 large pineapple frozen and cut into chunks

1/2 cup frozen organic blueberries

Place ingredients in a blender in order and blend on high for about 2 minutes.

cacao banana nut bread.

cacao banana nut bread

1 cup organic flour

1 cups organic whole wheat flour

*1/4 cup ground cacao nibs

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 cup chopped walnuts

1/4 teaspoon nutmeg

1/2 cup coconut yogurt

1 1/2 cups mashed bananas (about 5)

1 cup organic sugar

1/2 cup olive oil
Brown sugar

In a mini food processor, grind cacao nibs to desired consistency.

Combine yogurt, bananas, sugar and apple sauce with mixer. Mix well then add flour, whole wheat, cacao, baking powder, baking soda, salt, cinnamon and nutmeg. Stir until mixed. Fold in nuts.

With non-stick cooking spray, spray bread loaf pan. Spoon in bread batter evenly.  Crumble brown sugar over the top. 

Bake at 350 degrees for roughly 1 hour. Cover the top of the pan with foil the last 15 minute to prevent the top from over browning.  Once baked remove from oven and cool in pan for at least 10 minute before serving.

Note: You don't have to smother it with Earth Balance® butter like I do. That's just how my mom did it when we were kids and I can't seem to shake the habit. So be smart, don't start ;)

*Superfood

black grapefruit juice.

black grapefruit juice

8 oz blackberries

2 grapefruits peeled

3 ripe pears

Process blackberries, grapefruit, and pears through juicer. Pour into a large glass, serve immediately.

tortilla stew.

tortilla stew

1 organic red bell pepper, cleaned and chopped

2 cans green enchilada sauce

1 1/2 cup organic vegetable broth

1/2 teaspoon garlic powder

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1 can organic pinto beans, drained and rinsed

1 can diced tomatoes

1 can organic sweet corn

6 organic corn tortillas cut into strips

1/2 cup chopped fresh cilantro

salt and pepper to taste

In a large pot sauté red bell pepper with a little no stick spray. When the pepper is just barely cooked add all the other ingredients to the pot, except the tortilla strips and cilantro. Let stew simmer for about 15 minutes, add tortilla strips and cilantro and let simmer for another 5 minutes. Let stew cool and serve with a dollop of guacamole.

cranberry lemonade.

cranberry lemonade

6 tablespoons organic sugar

1 1/2 cups water

3/4 cup fresh squeezed lemon juice (about 5 lemons)

3 cups organic cranberry juice

fresh mint leaves

In a sauce pan over medium heat, combine the sugar and water and cook stirring to dissolve the sugar. Bring to a boil and cook until syrup is clear, about 5 minutes. Remove from heat and stir in fresh squeezed lemon juice. Let cool and then pour into a pitcher and refrigerate until thoroughly chilled. Stir the cranberry juice into the lemon juice mixture. Serve in a chilled glass and garnish with mint leaves and lemon slices.

black bean hummus.

black bean hummus

(courtesy of Breann's kitchen)

1 can organic black beans with juices

1/2 lemon, juiced

3 tablespoons parsley chopped

3 tablespoons cilantro chopped

1 teaspoon garlic salt

Place ingredients in a blender in order and blend on low until mixture is the consistency of refried beans.

Serve at room temperature with tortilla chips.

*This also makes a great substitue for refied beans, which often contain hydrogenated oils.

pasta salad.

pasta salad

1 lb cooked whole wheat rigatoni pasta

4-5 cups cooked organic broccoli florets

1 pint organic cherry tomatoes cut into halves

1/2 red onion finely chopped

1 cup chopped black olives

1/3 cup pine nuts

1/3 cup fresh chopped basil

2 tablespoons chopped chives

Italian dressing

Cook pasta according to package directions. Five minutes before the pasta is cooked add broccoli florets. When pasta and broccoli are done, drain and place in large mixing bowl. Let pasta and broccoli cool for about 10 minutes then add remaining ingredients to the mixing bowl. Pour salad dressing over the mixture and stir.

Serve warm or chilled the next day. Always stir mixture before serving.