Curried Veggie Soup

1 bag pearl onions
1 bag frozen cauliflower/broccoli blend
1 bag peppers and onions blend
1 tbs garlic powder
2 bay leaves
1 tbs dried Thai basil
2 tbs lime juice
1 can chicken stock
1 can coconut milk
salt and pepper to taste

Cook on low in slow cooker for 2-4 hours.
Great with leftover chicken or shrimp.  Or, you can dress is up with sauteed shrimp and scallops.

Versatile Vinaigrette

1/2 c apple cider vinegar
3 heaping tablespoons of dijon mustard
3 tbs garlic powder
salt and pepper to taste
1 c olive oil
~1 c parmesan

Mix the vinegar, mustard, and garlic together.  Slowly whisk in the oil, then add the parmesan, salt and pepper.

Spent Grain Bread

3 c whole wheat flour
3 c spent grains, processed
1 c nut flour (pecans or almonds)
2 tsp salt
2 tsp yeast
1/4 c honey
1/4 c brown sugar
1/4 c olive oil
1 egg, beaten
1/2 c almond milk

Followed directions from here:
http://www.beeratjoes.com/index.php/beer-dinners/spent-grain-beer-bread/

Had to add more flour to get it dry enough to form a ball.  Also allowed a second rise, about 1.5-2 hours.  Scored the tops, but might not do that next time.

This was fantastic!  I can't believe I finally made bread that wasn't dense as granite!

Dairy-Free Ranch Dressing

2 tbs dry Ranch mix
1 c olive oil mayo
1 c almond milk
2 tbs white wine vinegar (more to taste or preferred consistency)

Mix this vigourously with a fork.  Add vinegar until its your preferred consistency.

Spinach in a Hurry (Green Smoothie)

I've been stocking up on healthy, dairy-free snacks in preparation for the arrival of the new baby.  I found several versions of this on Pinterest and had to give it a try.

1 bag frozen spinach
3/4 c peanut butter
1/4 c cocoa powder
1 c almond milk (or more depending on texture)
(3 servings)

Puree until smooth.  I did mine in a food processor, because I thought my hand might vibrate off if I used my trusty old stick blender.  I added most ingredients until it tasted just right, then split it into three jars for the freezer.  They thaw pretty well in just about 30 minutes (about the time it takes me to get lunches packed and everything else ready), then I've got some easy veggies and protein!

Light Split Pea Soup

1 package mixed vegetables (I used the Whole Foods 365 California blend with broccoli, cauliflower, and carrots)
1 c precooked turkey bacon
1 c caramelized onions
2 c dried split peas, rinsed
2 tbs dried thyme
2 bay leaves
2 cans chicken broth
1 c water

Mix all ingredients in the slow cooker, cook on low for 8-10 hours.

Note:  If you're pressed for time but don't have leftover caramelized onions sitting around, you can microwave them with some olive oil and the thyme for 4-5 minutes prior to adding them.  It's not the same exact flavor, but it's still pretty good!

Turkey Bacon in the Oven

I make this nearly every weekend.  The bacon is great with eggs or pancakes, and the leftovers are great in salads or soups throughout the rest of the week.

1 package of turkey bacon

Preheat oven to 325F.  Lay bacon slides on a cookie sheet with rims, or a jelly roll pan, with the sides barely overlapping.  Cook 30-40 minutes, checking often.  Remove when they're as crisp as you like them.  Drain on a wire rack.

Bittersweet Chocolate Sauce

1 1/2 c high quality chocolate
¾ c heavy cream
1/3 c 2% milk
6 tbs brown sugar
6 tbs sugar
Mix in sauce pan.  Boil on medium heat, then reduce heat to low.  Cook for 10-15 minutes.  Cool for 10 minutes, save or serve on vanilla ice cream!

Blue Cheese Coleslaw

1 c olive oil mayo
2 tbs apple cider vinegar
1 tsp salt
1 tsp pepper
2 tbs mustard
3 shredded cabbage
1 c blue cheese crumbles


Mix together all bu the lat two ingredients in a bowl briskly with a fork.  With a spatula, stir in the cabbage and blue cheese.  Refrigerate for several hours.

Crustless Quiche

My kids fondly call this 'Egg Pie' and love whipping the eggs until they're fluffy.  I make a big batch on the weekends, and have a slice for breakfast on the week days.

8 eggs
1 c milk
1 tbs garlic salt
1 tbs dried tarragon
½ c parmesan

Briskly mix all ingredients except cheese.  Pour into oiled cake pan.  Sprinkle with cheese.  Bake for 25-30 min at 350.

Burger/Meatloaf Base

I often mix this together to punch up the taste and texture of ground turkey, while making the ground beef a little healthier.  The oats help the whole things stick together, whether for burgers, meatloaf, or meatballs.

1 lb ground beef
1 lb ground turkey
1 tbs garlic salt
2 eggs
¼ c processed oats
2 tbs beef demi glace


Whip eggs with a fork. Mix in the rest of the ingredients by hand. It's squishy, but it's the best way to get it done!

Sun Dried Tomato Mayo

1 c mayo
¼ c sundried tomatoes, from a jar (365 brand) but drained

Process the sundried tomatoes.  Add the mayo and process again.

Great on tilapia or halibut. Also fantastic in turkey sandwiches!

Homemade Healthy Granola

2 c oats
1 c chopped pecans
1 c chopped cashews
¼ c sunflower seeds
½ tbs wheat germ
1 tbs flax seeds
¼ tsp salt
½ tbs cinnamon
2 tbs vegetable oil
¼ c agave nectar


Preheat oven to 325 degrees.  Mix dry ingredients.  In a separate bowl, mix oil and agave nectar, then pour over dry ingredients.  Spread granola on parchment paper on a baking sheet.  Bake for 30-45 minutes, stirring occasionally.   Remove from oven.  Break up large clumps with a wooden and allow to cool.

Lemon Curd

I've made this many times, and it's always a huge hit. It's great on bread or scones, and even on ice cream. It's from Dorie Greenspan's baking book.



1 ¼ c sugar
6 tbs cut into 6 pieces
1 large egg
6 large egg yolks
Juice of 4 lemons
Lemon zest

Mix all ingredients in a sauce pan and mix together until well moistened.  Put on medium low heat and cook, stirring constantly, until moisture thickens.  It’s done when you can draw a line in the bottom and the mixture doesn’t flow back into it.  Remove pan from heat and scrape into a heatproof jar.

Slow Cooker Applesauce

7-8 apples
1 tbs lemon juice
4 tbs brown sugar
1/4 c water or apple juice.

Peel and core the apples.  Cut into wedges, and then layer ingredients into slow cooker.  Cook on low for several hours.

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!

Homemade Granola

3 c old fashioned oats
1 c cashews, chopped
1 c pecans, chopped
1 tbs allspice
1 tbs nutmeg
1 c coconut
1/2 c wheat germ
1/2 c olive oil (NOT extra virgin)

Preheat oven to 325F.  Mix together dry ingredients.  Pour olive oil over and mix until coated.  Spread in a pan lined with parchment paper.  Bake for 30-40 minutes, stirring occasionally, until oats and nuts are toasted.  Let cool completely, then break into chunks.

Caramel Sauce Cockaigne

Adapted from Joy of Cooking

1 c sugar

¼ c water

1 stick butter

¼ c evaporated milk

2 tsp vanilla extract

Pinch of salt

Dissolve the sugar in water over medium heat in a small sauce pan.  Turn to high, boil with lid closed for 2 minutes.  Remove lid, swirl until corners brown and smoke.  Add butter, remove  from heat, whisk until smooth.  Then add evaporated milk and whisk until smooth. Add vanilla and salt.

The kids cut up the butter, and watched while I made it.  Easier than I thought.  Mom was visiting, and we had the carmel with ice cream as an afternoon treat with her.

Cold Broccoli Salad

24 oz broccoli florets (that’s alot. You can halve this if you’re not as freaky into this salad as I am)
1/2 c raisins
2/3 c dry roasted sunflower seeds
2/3 c low fat turkey bacon
1 c balsamic vinegar onions
Dressing:
2/3 c mayo (Homemade, low fat, whatever you prefer)
1/2 c balsamic vinegar
1 tsp sugar or sugar substitute (optional - this is between you and your SB choices :)
Mix together. It’s best if it sits in the fridge overnight. The first time I mixed it up, it didn’t seem to have enough dressing but was fine once it sat in the fridge overnight. It’s really good with rotisserie chicken, or baked chicken breast, or other protein of choice.

Vinegar Onions

1 onion diced
1 tbs garlic
1/2 c vinegar (any kind, it’s fun to play with flavors)
1 can chicken broth
Salt, pepper and spices
Saute onions on medium to high heat, stirring occasionally, about 20 minutes. I’ll often put the lid on to speed up the process. Add the garlic towards the end. Once they’re very glassy, add the vinegar to deglaze the pan (this is fun!) Then add the chicken broth, turn up the heat, and reduce by half, about 15 minutes.

These are great with chicken and green beans, or cold on salads. If you use apple cider vinegar, they’re great with pork, too. They're also good in grain salads, or chicken salad.