Roasted Curried Veggies

Frozen veggies - a mix of broccoli, cauliflower, and and carrots is always a safe bet

Olive oil

Fill a sheet pan of frozen veggies, drizzle with olive oil and sprinkle with spice blend and salt. Roast for 50-60 minutes at 400F.

Oaty Sandwich Bread

Oaty Sandwich Bread

• 2 c oats
• 6 c whey (from yogurt straining)
• 1 packet fast-rising flour
• 1/2 c honey (I never actually measure)
• 1 c coconut oil (or vegetable shortening)
• 2 c whole wheat flour
• Lots of wheat flour. Maybe 8 c? It will depend on your moisture levels and the flour itself.

Microwave the oats in 2-3 cups of the whey for three minutes, or at long enough to get them nice and soft. I use my 4c pyrex mixing cup, which doesn’t boil over like a narrower jar. Let the mixture cool down to 90F. This can take as long as an hour, but don’t skimp on this step. If the mixture is too hot, it will kill your yeast!

Mix in honey, coconut oil and yeast. Slowly, 1 c at a time, mix in flour 1 c at a time until dough holds together well. Let rise until doubled in size (depends on temperature).

Punch down. Divide into two bread pans, and you may have enough left over for a small baguette or two. Preheat oven to 450F while loaves rise for 45 minutes. Slash tops and bake for 45 minutes.

After cooling, I often slice one up and stick it i the freezer. It can be toasted straight from the freezer without going stale.

Dairy-Free Pancakes

1 c oat flour
1 c white whole wheat flour
1 tsp baking soda
allspice
cinnamon
1/2 tsp salt
1 c almond milk
1/2 c olive oil
2 eggs
1/4 c brown sugar

ix together flours, spices, baking soda, salt.  Set aside.  In another bowl, whip together eggs, almond milk, oil, and sugar.  Mix in the dry ingredients.  Cook on griddle.

Nut and Grain Pancakes

This is my regular, go to recipe for healthy pancakes. The kids prefer them without the crunchy nuts, but I think that's my favorite part. I often make a double batch, and freeze the left overs for weekday breakfasts.


1 c white whole wheat flour
1 c oatmeal
1 c pecans or walnuts (whatever I have on hand)
(I grind the oatmeal and nuts in my food processor. You could use nut flour and oat flour if you have them on hand)
1 tbs baking soda
1/2 tsp salt
1 c milk
1 c sour cream
1/4 c vegetable oil
1 egg
1 tbs lemon juice
1 tbs vanilla


Heat up the griddle. Mix all dry ingredients in one bowl, and wet ingredients in another. Combine, mixing until everything is moist. Cook on the griddle, flipping when bubbles are evident.

Honey Nut Scones

Adapted from Dorie Greenspan’s Baking; From my home to Yours (p31)
½ egg
1 tbs honey
2 tbs 2% milk
2 tbs evap milk
1 c white whole wheat
1 tsp baking powder
1/8 tsp baking soda
Pinch of salt
½ stick cold butter, cut into small pieces
¼ c chopped walnuts
Splash of vanilla

Mix eggs, milks, vanilla, and honey in a small bowl.
Mix dry ingredients in a separate, large bowl.  Work butter in gently, with fingertips, until pieces are smaller than a pea.  Gently mix in wet ingredients, then chopped nuts with only a few turns of a spatula.  Gently form dough into ball on a floured surface.Flatted into a thick circle,  Cut into 6 wedges.  Transfer to parchment paper, and bake for 20 minutes at 400F.

These turned out really well.  I think I’ll try more scones!

Easy Thai Curry Vegetable Soup

1 bag frozen peas
1 bag frozen mixed vegetable
1 can coconut milk
2-3 c water
2 tbs red curry paste
1 tsp fish sauce
1 tbs chopped lemon grass
1 tbs lime juice
1 tbs ginger

Bring to a rolling boil.  Simmer for 20-30 minutes.  Add sri racha to taste, then serve.

Garden Vegetable Soup (sans garden)

I love the fresh tasting, tomato based garden vegetable soup, but never manage to garden well.  Longing for a bit of sun, I thought I'd try this from frozen and canned ingredients.  It still had the bright, fresh taste that I was looking for!

1 can crushed tomatoes
1 onion
2 tbs garlic
1 bag frozen peas
1 can chicken broth
1 c diced carrots
2 c water
2 tbs thyme
2 bay leaves
1 c parmesan

Saute the onions and garlic lightly (~4 minutes) over medium heat.  Add the rest of the ingredients and simmer at least 20 minutes.  Remove bay leaves before serving.  Puree slightly with a stick blender if you'd like a thicker, more velvety soup.  Great with a slick of turkey and a bowl full of green beans.

Chipotle Chili

2 cups cooked ground beef
1/2 c cooked onions
2 cans beans - I usually have at least one of black beans, then whatever else is on hand.
1 large can crushed tomatoes
1 can tomato paste
1 can corn - you can also use frozen, but I've had great luck with the crispiness of the canned
1 can chicken broth
1 can olives
1-2 canned chipotle, diced
Salt and pepper, to taste

If you don't have cooked beef and onions on hand, you can brown them first in a stock pot.  Then add the rest of the ingredients.  Drain and rinse the beans well before adding them.  This can decrease their famous, gastroenterological side effect.  Also, I often let the kids practice cutting up olives with butter knives.  Whole olives are rather conspicuous in the chili, and the kids love to help.

If you've got with the stock pot, just heat through and simmer until you're ready to eat.  I often stick mine in the slow cooker on low for 5-8 hours.  Then toss together a quick lettuce and Ranch dressing salad... and dinner is ready!

Freeze-Me Pancakes!

2 c white whole wheat
2 c ground oats/oat flour
2 tbs baking powder
2 eggs
1 c greek yogurt
2 c milk
2 tbs lemon juice
2 tbs brown sugar
1 tbs vanilla extract
Enough milk and non-virgin Olive Oil to make a loose, liquidy batter