Quick & Easy Pasta Salad

by Veggies Don't BiteJuly 1, 2016

A quick and easy veggie pasta salad that is perfect for a BBQ side dish or a light and refreshing main meal. Gluten free, but tastes great even the next day!

Serves: 4

Ingredients:
1 package your favorite pasta (we use the TruRoots Gluten Free pasta)
1 cup broccoli
½ red bell pepper
½ green bell pepper
½ red onion
½ yellow squash
½ zucchini
a drizzle of your favorite olive oil, I used both basil infused and lemon pepper infused olive oil by Round Pond (optional, omit if you are avoiding oil)-see note
2 tablespoons balsamic vinegar
lemon pepper and Himalayan pink salt to taste

A note from the chef: If you want the infused olive oil taste but don’t have the infused olive oil you can combine regular olive oil and a squeeze of lemon and/or chop some basil up and add it to the salad. Any pasta will work but beware of many gluten free pastas because they aren’t as good if not served fresh.

Method:
1. Cook pasta according to package directions. Meanwhile, wash and chop veggies.

2. Add chopped veggies to a large bowl. Once the pasta is done, drain with a pasta strainer and put it in the bowl on top of the chopped veggies. If you leave it as is for 10-15 minutes, the warm pasta will wilt the veggies just enough so that they are still raw but slightly tender.

3. After about 10-15 minutes, add oil, balsamic vinegar, lemon pepper and salt and mix well. Taste and add more if needed.

Are you planning to make this gluten-free veggie pasta salad today?

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Zucchini Chocolate Chip Breakfast Cookies

By Angela Strand

Tinybeans Voices Contributor

July 1, 2016

Photo: Myself

Breakfast cookies are the number one thing we bake together around here. They’re usually a one bowl recipe, they’re inexpensive to make, usually fairly healthy and super versatile, which makes them great for those times when I don’t want to grocery shop.

If you can keep some old fashioned oats, coconut oil, honey, salt and cinnamon on hand—-you’re well on your way. Often we add in smashed bananas, peanut butter, apple sauce, dried fruit, nuts and chocolate chips.

This “Zucchini Chocolate Chip” variety is a new favorite. My kids aren’t huge zucchini lovers so when I discovered that they’d gobble these, my day was made. I hope you try them out and that your people love them, too! In a bowl combine grated zucchini, a dash of salt and a generous sprinkle of cinnamon. Pour the honey over the top and give it all a little stir. Add in old fashioned oats and some whole wheat flour. (In our other breakfast cookie recipes, we don’t use flour but I think this one needs it to hold everything together.)Melt the coconut oil and then pour it in. If you’re like me, you’ll wipe your hand around the bowl afterwards and use that to grease the cookie sheet. Stir! Lastly, add in the chocolate chips and gently stir one more time before scooping the cookies out onto a prepared cookie sheet. Bake in a preheated oven for 12-15 minutes, or until they start to brown around the edges.

Zucchini Chocolate Chip Breakfast Cookies

1 1/2 cups grated zucchini
dash of salt
1 tsp cinnamon
1/2 cup honey
1/3 cup coconut oil, melted
2 cups old fashioned oats
1/2 cup whole wheat flour
1/2 cup chocolate chips

Grate the zucchini and put it in a bowl. Sprinkle in a dash of salt and add in the cinnamon. Measure in the honey. Melt the coconut oil and then pour it in, stirring everything together well. Add in the oats and flour. Stir well. Lastly, gently stir in the chocolate chips. Scoop onto a greased baking sheet. Bake in a preheated 350* oven for 12-15 minutes, or until cookies are set and starting to lightly brown around the edges.

Note: Feel free to add in raisins, peanut butter, nuts or dried fruit!

Angela is a wife, mama to three little ones and a lifelong Washington State resident. Besides staying home with her kids, she loves coordinating MOPS, hiking with her girlfriends, gardening, writing, reading and taking photos. You can find her on her website, NW Healthy Mama, on Instagram or on Facebook.

Angela Strand

Tinybeans Voices Contributor

Angela is a wife, mama to three little ones and a lifelong Washington State resident. Besides staying home with her kids, she loved working on NW Healthy Mama, coordinating MOPS, hiking with her girlfriends, gardening, writing, reading and taking photos.

Oatmeal Chocolate Chip Muffins

by Erin LemMay 16, 2016

photo: chadilaksono via flickr

We love how versatile muffins are–they’re great for breakfast, snack or even dessert. Satisfy those hungry tummies all day long by reaching for these healthy muffins that are packed with fiber. Expect about twelve muffins from this fantastically easy recipe from Susan Schuman of Our Family Eats.

Ingredients:
1/4 cup unrefined coconut oil, melted
1/2 cup milk
2 large eggs
1/2 cup light brown sugar, or palm sugar
4 ounces unsweetened applesauce
3/4 cup old fashioned oatmeal
1 1/2 cups all purpose flour (or whole wheat flour)
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons ground flax seeds
1/2 cup chocolate chips

Method:
1. Preheat oven to 350 degrees.

2. Line a muffin pan with paper liners and set aside.

3. In a large mixing bowl stir together coconut oil, milk, eggs, sugar, and applesauce.

4. In an additional mixing bowl, stir together oatmeal, flour, baking soda, salt, and flax seeds.

5. Add flour mixture to the wet mixture and stir until just combined.

6. Fold in chocolate chips.

7. Divide mixture evenly between muffin cups, filling each about 2/3 full.

8. Bake for 20 minutes. Let cool for 5 minutes in the pan.

9. Then transfer to a wire rack to cool completely.

What’s your favorite muffin recipe? Share yours below!

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule. You can connect with Susan on Twitter @ourfamilyeats.

Baked Artisan Mac ‘n’ Cheese

by Veggies Don't BiteMarch 21, 2016

A normally unhealthy dish gets a whole food based makeover thanks to Veggies Don’t Bite, one of our favorite resources for gluten-free, vegan and refined sugar-free eats. This sharp white mac ‘n’ cheese bake is as creamy and delicious as it’s dairy counterpart. Check it out below!

Makes a 9″x12″ baking dish

Ingredients:
Sharp White Cheese Sauce
1 ½ cup water or water form cooking veggies
1 teaspoon apple cider vinegar
1 teaspoon mustard seed powder
¾ teaspoon chickpea miso
1 teaspoon Himalayan pink salt
24 ounces your favorite pasta

Crispy topping (makes about 2 ¼ cups):
½ cup Manitoba Harvest Hemp Hearts
2 slices toasted bread (use gluten free for gluten free recipe)
1 teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon Himalayan pink salt

Method:
1. Preheat oven to 350 degrees.

2. Make cheese sauce. After it’s blended, take a spoonful and eat it because it’s so good. Then add the water, extra apple cider vinegar, mustard seed powder, chickpea miso and salt. Blend again. It will now taste much stronger and be watery, but this is ok. When baking, it loses a bit of flavor and creaminess so this will make sure that it is perfectly sharp and creamy after baked.

3. Put all crispy topping ingredients into a food processor. Process until well combined.

4. Cook pasta for only about 2 minutes. You will be baking this so this prevents mushy noodles. Although it doesn’t seem like a long time, if you overcook then your noodles will end up mushy after baked.

5. Once pasta is done, drain and rinse well to prevent too much starchiness in the baked dish. Return to the pot and mix in cheese sauce.
Pour into a 9 x 12 baking dish. Sprinkle crispy topping over it evenly. You can decide if you want a thicker crisp on top or a thinner one.

6. Bake for 15-20 minutes until crispy on top. Start checking at 10 minutes to ensure your pasta doesn’t overcook. I made this with a gluten free ancient grain pasta made from brown rice, quinoa, amaranth and corn. Different pastas cook differently so make sure to check it starting at 10 minutes.

7. Promptly stuff into face without getting burned, this is best hot from the oven!

What do you think of this vegan and gluten-free mac ‘n’ cheese? Leave a comment below. We’d love to hear from you!

Listen to Spotify’s Perfect “Push Playlist”

by Red TricycleJanuary 3, 2016

Listening to music while delivering a baby is not uncommon. Heck, Ryan Reynolds played Let’s Get It On by Marvin Gaye while Blake Lively, his wife, was in labor. While it wasn’t Blake’s ideal choice at that moment, in general, music helps manage our emotions and lead to an easier delivery. That’s why Spotify and New York OB-GYN Dr. Jaques Moritz teamed up to create the perfect “push playlist” for the delivery room.

And no, Salt-N-Pepa’s Push It isn’t on here.

Featured Photo: Tal Atlas via Flickr

What songs would you include in your perfect push playlist? Tell us in the comments below!

— Noelle Buckband

4 Things to Do With Your Pennies

by Christal Y.January 1, 2016

Pennies are the one coin we seem to have more than we know what to do with. If you’ve rounded up a jar of pennies and want ideas that go beyond throwing them into a fountain for good luck read on for three fun penny activities.

1. Dig up those old rusty pennies and watch science in action with this activity from the Exploratorium. Soak those pennies in magic concoction of a little vinegar and salt and watch those pennies “turn over a new leaf” as they become shiny all over again. Head over to Exploratorium.edu for the full tutorial.

2. It’s always nice to make people smile, so why not bring a round of good luck to others at the same time? We’re loving this idea by crafts blog Glued to My Crafts, which teaches little ones about giving back on an affordable scale. Following the old saying, “Find a penny pick it up; all day long you’ll have good luck,” Glued to My Crafts‘s project ensures that whoever finds your penny craft will find a penny heads-up (the sign of good luck). It’s little things like this that could make someone’s day! Click here to get the details on the give-back craft.

3. Build a birdhouse and line the roof with pennies. Birds are an omen of good fortune, so why not build them a nice place to rest right in your backyard? You can find cheap wooden birdhouses at Target or Walmart, and glue all the pennies you can find to roof the house like shingles.

4. Create a lucky picture frame with those extra pennies. It’s easy as 1-2-3. Depending on the width of your frame, you can cover the frame completely or line the pennies in a straight row down the center. Just remember to glue them heads up!

What kind of crafts have you done with pennies? Let us know in the Comments below!

photo: .matter. via flickr

Easy Peas-y Lentil Soup

by writerredriOctober 22, 2015

If you’re looking for a delicious, hearty soup perfect for a chilly evening you’ve come to the right place. Get the kids involved in the cooking process by having them help pulse the lentils in the food processor as they observe the chickpeas transform to a cooked state right before their eyes.

Adapted from Bon Appetit
Yield: 4 servings

Ingredients:
4 tbsp olive oil, divided
1 medium onion, chopped
1 medium carrot, chopped
2 large garlic cloves, minced & divided
2 tbsp. curry powder
1 cup French green lentils
4 1/4 cups water, divided
1 15-oz can garbanzo beans, rinsed & drained
1 tbsp. lemon juice
2 scallions, chopped (for garnish)
1 lemon, cut into wedges (for garnish)

Method:
1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add onion, carrot, salt & pepper and cook until soft, about 4 minutes.

2. Add half of the chopped garlic and cook for another 4 minutes. Don’t let the garlic burn. Mix in the curry powder and let toast for a minute.

3. Add the lentils and 4 cups of water. Sprinkle with salt and pepper and stir well. Increase the heat and allow the soup to come to a boil. Once the soup boils, lower the heat and let simmer on medium for 30 minutes, or until lentils are soft and tender.

4. In the mean time, puree the chickpeas, the rest of the garlic, 2 tablespoons of olive oil, 1/4 cup water and lemon juice in a food processor.

5. When lentils are tender, add chickpea mixture and 1 tablespoon of olive oil to the soup and combine, letting it heat through. Season with salt, pepper and extra curry powder, if needed. If the soup is too thick, add water in 1/4 cup increments until the soup reaches the desired consistency.

3. Before serving, add lemon juice and chopped scallions to the top of each bowl.

Nicole Leone is the author of Truffle Honey, where she aims to share accessible recipes with novice cooks like her who are navigating their way into and around their kitchens. Nicole lives in New York City and when sheisn’t cooking or trolling the local green market, she can be found singing opera and working in Finance.

photo: Stacey Spencley via flickr

Eat Breakfast for Dinner WIth This One-Pot Red Flannel Hash

by writerredriOctober 16, 2015

When it comes to eating breakfast for dinner, Red Flannel Hash created by food author, Linda Gassenheimer is everything you would want. She shared with us this recipe that’s a tasty mixture of beef, potatoes, and beets. It’s a New England specialty and turns a beautiful red color (hence the name). Get the full recipe below.

Serves 2

Ingredients:
1 tablespoon canola oil
3/4 pound red bliss potatoes, unpeeled, cut into 1/2-inch cubes (about 2 cups)
1 cup sliced red onion
2 teaspoons minced garlic
2 cups canned no-salt-added beets, drained and cut into 1/2-inch pieces (not pickled)
1 tablespoon flour
1 cup fat-free, low-sodium chicken broth
1 tablespoon Dijon mustard
1/2 pound cooked, low-fat deli roast beef, cut into short 1-inch-wide strips
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley

Helpful Hints:
Yellow potato or canned potatoes can be substituted for red potatoes.
Look for canned beets that are not pickled.
Minced garlic can be found in the produce section of the market.
A quick way to chop parsley is to snip the leaves from the stalks with a scissors.

Method:
Countdown: Prepare ingredients. Make hash.

1. Heat oil in a large nonstick skillet over medium-high heat. Add the potato and onion and sauté 5 minutes. Add the garlic and beets and stir to combine. Stir the flour into the vegetables.

2. Mix the broth and mustard together and add to the skillet. Lower heat to medium and simmer 5 minutes, stirring occasionally.

3. Add the roast beef to warm for 30 seconds in the skillet. Add salt and pepper. Sprinkle with parsley. Serve on 2 dinner plates.

“Reprinted with permission of the American Diabetes Association (2015)”.

What are your kids’ favorite breakfast for dinner recipes? Will try out this One Pot Dish?

This recipe comes from Linda Gassenheimer’s ”Delicious One-Pot Dishes: Quick, Healthy, Diabetes-Friendly Recipes.” This cookbook provides the easiest and quickest ways to create healthy one-pot meals that are packed with flavor. There’s also additional sections on shopping smart and stocking the pantry. Get the book at Amazon or ShopDiabetes.org.

Local Halloween Treats & Eats So Good It’s Scary

by Christina Montoya FiedlerSeptember 29, 2015

The food scene in Los Angeles right now is so good it’s scary. So there’s no shortage of places to get your grub on Halloween style this year, and it’s not all sweets. Take your ghouls and ghosts out for vegan hot dogs from Frankenstand and top it off with candy corn flavored ice cream at Salt and Straw. No matter what your frightfully picky family is craving, there’s something for everyone. Trick and treats guaranteed.

Spooktacular Ice Cream

Salt and Straw's spooktacular ice cream series will send a chill down your spine and give your taste buds a treat. Our picks are Essence of Ghost (smoky and delicious for grown ups) and the Great Candycopia (every Halloween favorite candy, but house made and in a butterscotch base, guaranteed to drive kids wild). Your little goblins will also love the Candy Corn flavor which is indeed like candy corn, but better. But beware, only the truly adventurous will try a scoop of Creepy Crawly Critters, which features real bugs (ants and crickets) encased in amber colored sugar surrounded by bright green sherbet. Save this one for the adults, it's made with a bit of tequila. You'll just get major parental props for eating it without flinching.

Salt and Straw
240 N Larchmont Blvd
Mid-City
Online: saltandstraw.com

photo: courtesy of Salt and Straw

Where do you get your favorite frightful food and spooky sweets food this time of year? Tell us in the comments below!

—Christina Fiedler

Spinach Leek Salami Quiche

by Erin LemAugust 31, 2015

For a hearty meal with minimal hassle turn to this quiche recipe that combines ingredients kids love: cheese, egg and puff pastry dough. Sneak in veggies like leeks, onion and spinach or whatever goods you have in your fridge for this dish that can be made for lunch, dinner or a mid-day snack. Using puff pastry dough means you’ll cut down on the hours you spend in the kitchen. What’s not to love?

Makes 8 servings

Ingredients:
1 T Extra Virgin Olive Oil
1/2 chopped roughly Onion
2 minced Garlic Cloves
12 oz Baby Spinach
1 lbs Ricotta Cheese
3 Eggs
1 T Thyme (Leaves only, minced)
1/2 tsps Salt
2 oz small dice Salami
1 tsps Water
1 Package Puff Pastry

Method:
1. In a large skillet heat up your Olive Oil and add in your Onion and Leek. Cook for at least 5 minutes, then add in your garlic and cook for another 3 minutes. Add in all your spinach, cook and toss until the spinach is completely wilted. At this point, taste and season with salt and pepper. Take off the heat and let cool.

2. While your veggies are cooling, prepare the wet ingredients. In a large bowl, mix together your ricotta, 2 eggs (save the 3rd egg for later usage), Thyme and 1/2 tsp. Salt. Once mixed, add in your spinach mixture from Step 1 & mix thoroughly.

3. On a large baking sheet, with a silpat on top, roll out your Puff Pastry. The Puff Pastry I usually buy comes in two sheets, so i made two medium sized Quiches. Fill your pastry up but leave about an inch or two around the edges. Fold the edges over the filling. Now mix together your last egg and about a teaspoon of water and brush the egg wash over the crust of the puff pastry to help it get golden brown and crispy!

4. Bake in a 375 degree over for 40-45 minutes or until perfectly golden brown. Let sit 10 minutes before serving.

“Like” this recipe if you plan to make a quiche this week.

recipe and photo courtesy of Urban Cookery. Check out their website for more fantastic recipe ideas.

ML Interest Tag: salt

Quick & Easy Pasta Salad

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