On Sunday morning I ventured into my THIRD attempt at creating vegan whole grain waffles…only to end up literally scraping them out of the waffle iron crevices…in shredded bits and crumbs…totally inedible. The whole family ended up with a bowl of cereal for breakfast and I had two kiddos who were pretty unhappy with me because they had been anxiously, and patiently, waiting for some waffles! Oops.
But, later that afternoon I regained their praise with a fresh batch of Ladybug Snack Bars. This time I made them with chopped pecans and vegan chocolate chips and the whole family LOVED them! Wahooo…Success!
Then on Sunday night, I tried a new dish for dinner…Barley with Butternut Squash, Mushrooms, and Toasted Pecans.
It was good…and definitely edible…we all had a generous helping for dinner. But, it wasn’t GREAT…and this version is not something that I plan to make again…therefore I won’t be posting the recipe. I’m picky about the recipes I post…I won’t post anything that I don’t love…and this one simply did not make the cut. I did like the chewy texture of the barley and I loved the addition of mushrooms…so, I might brainstorm and do another spin on it with some different ingredients. But, in the meantime, it’s been added to the no bueno list.
So, for those of you who are keeping score…I was 1 for 3 on Sunday…not my best cooking day by any means. However, yesterday was a whole different story. I started my morning with a fresh batch of homemade hemp milk. I had been soaking some seeds overnight and they were ready and waiting when I woke up.
I then used some of my homemade hemp milk to make some warm & comforting oatmeal. We sprinkled toasted pecans and cinnamon on top and then sweetened it with a little maple syrup. A perfect way to start a cool fall morning and fuel us up for the first part of our day!
For a mid-morning snack I made a green juice for my hubby and myself…with my standard juice ingredients…celery, kale, parsley, cilantro, ginger, and apple. I really need to break out and try some new green juice recipes. I just love my standard one so much and I can practically make it with my eyes closed! So, once again, I made my standard…and it was perfect!
Then, I was super busy mid day, so I just whipped up a quick Vega Smoothie for lunch…1 banana, 1 scoop of vanilla chai Vega, 2 teaspoons chia seeds, 3/4 cup water, and a handful of ice…blend until smooth…perfecto! If you’ve never tried Vega you MUST! Nothing beats it for a quick healthy snack or light lunch. Healthy Mamma Kim drinks them often for breakfast. And, if you don’t already know about it, we’ve got an amazing giveaway going on right now that includes some fantastic Vega products…check out the details here!
For our mid-afternoon snack I made a batch of sun-dried tomato hummus and served it with carrot slices and Triscuits. It’s a very simple and quick recipe that I make in the food processor. I use Jenny’s homemade hummus recipe as it’s written…then I add about 1/2 cup of sun-dried tomatoes, and some of the reserved juice from one of the cans of chickpeas (or a little water) to thin it out a bit. Just process until smooth and top with some toasted pine nuts.
And, finally…on to our yummy dinner…a Veggie and Udon Noodle Bowl. This dinner reminded me of a dish you might find at a Pan Asian restaurant…but, without all of the heavy and unhealthy sauce all over it! My hubby and the kiddos loved theirs with a little soy sauce on top. My sinuses don’t react well to soy so I simply added some garlic chili sauce to mine and it was light, spicy, and flavorful.
I used cabbage, onion, carrots, and mushrooms in ours…but, you can use any of your favorite veggies or even add tofu if you’d like. I’m thinking of adding some broccoli and green onions to the mix next time to give it more color. As usual I sauteed my veggies in organic low-sodium veggie broth rather than oil. You just have to remember to check your pan frequently and add more broth as needed to keep your veggies from sticking during the cooking process. The cabbage and onions cook up so nice and tender that they practically disappear into the noodles once it’s all put together. Which is probably why Mia and Luke didn’t fuss about eating their veggies…they never even noticed them!
My sweet husband…who was in charge of helping me clean up…was teasing me last night. He pointed out the fact that I had used every single kitchen appliance that we own in a matter of 24 hours! My response was…”Honey, if you let me keep feeding you this way, you’re going to feel like a ROCK STAR until you’re 150 years old…so, stop complaining and keep cleaning!”
Health & Hugs! ~ Melissa
|Veggie and Udon Noodle Bowl||
- 8 oz udon noodles
- 32 oz container organic low sodium veggie broth (you won’t use it all, but you’ll need to keep adding small amounts throughout the cooking process)
- 2 cups thinly sliced cabbage
- 1 cup shredded or thinly sliced carrots
- 2 cups sliced mushrooms (I use baby bellas)
- 1/2 onion sliced thin in 1/2 moon slices
- 4 cloves minced garlic
- 1 tablespoon sweet paprika
- Sea salt and fresh ground pepper to taste
- Fill a large stock pot with water and bring to a boil. Cook noodles according to package directions – just until al dente. Drain and keep warm.
- While you’re waiting for your water to boil, saute cabbage, carrots and onion over medium high heat in your veggie broth for about 10 minutes (or until they almost reach desired tenderness) stirring occasionally. Keep checking your pan and add veggie broth as needed to keep your veggies from sticking.
- Add mushrooms, garlic, sweet paprika, sea salt, and pepper and continue to saute, adding more broth if needed, until everything is nice and tender.
- Add cooked and drained noodles to the skillet and toss everything to pan fry a bit and heat through.
- Taste and season with more salt and pepper if needed.