Tasty Tuesday: Rainbow Bowls

Second Tuesday of the year, and we're getting back into Tasty Tuesday! Today, I'm posting about something I've been doing, and craving more and more through this pregnancy. Rainbow bowls, or Rainbow ingredients. We all have a lot going on, we have things that are begging for our time, so dinners that are nutritious tend to go out the window. Ease is key. Are you ready for this? Our dinner last night was  ready in less than 30 minutes, contained a rainbow of colors (meaning a diverse cross section of nutrients as well), and filled us all up.

Easy. Here are the ingredients:

4 tbsp coconut oil
1 large red pepper, diced
1/2 onion, diced
3 cloves garlic, diced
2 medium carrots, diced
1 crown broccoli, roughly chopped
1 1/2 cup red cabbage, sliced
2 tbsp nutritional yeast

2 pinches chili powder
3 tsp liquid aminos (or coconut aminos)

1 can diced tomatoes
1 1/1 cup peas
pepper to taste
1 1/2 cups rice noodles (use the stuff you have)
3 cups hot water

Here's the secret. Add things in the order that they're listed. Peppers, onions, garlic, and carrots needs more time to cook, so put them in first. Then add the broccoli. Then cabbage. The time it takes to cut these things is all it takes to cook the previous items. No timing, no worrying, no pre-chopping. Add the noodles after you've mixed everything together, then cover with the water, bring to a boil and cook until the noodles are tender. Done.

You can add quinoa, rice, or even make biscuits to eat this with. These rainbow ingredients really go well with anything and keep your family healthier.

Have questions about the recipes I post? Send me a note or leave a comment. I'll get back to you as soon as possible. :)

Tasty Tuesday pt. 2: Potato Chowder

Usually I call this potato soup, but I realized it's more of a potato chowder. Either way it's filling and delicious. Hardy for winter nights and even satisfying in the summer.

I have a #lifehack that makes it even easier to do. :) Find it in the ingredients below.

Ingredients:
3 medium golden potatoes, cubed
3 to 5 cups oat milk, you can use cow milk here as well.
2 tbsp coconut oil
1 tbsp nutritional yeast
2 cups Roasted Veggies, see previous recipe. I usually cook extra to make meals quicker. :)

Directions:
1. In large pot, heat coconut oil and add cubed potatoes over medium heat. Add nutritional yeast, stir well.
2. Bring mixture to temperature and cover, cooking for approximately 15 minutes.
3. Add Roasted Veggies, heat thoroughly. Cover and cook an additional 5 minutes.
4. Remove from heat and add milk slowly to prevent curdling. Stir well.
5. Place on heat again and bring to just boiling.

You're done! Serve and eat! Most people like it with a little cheese, which takes it from Vegan to Vegetarian.  Whichever does it for you, I hope you enjoy this family favorite. :) 

Tasty Tuesday pt. 1: Oat Milk

Good morning! I thought doing my twofer at two different times made sense and that making milk in the morning make even more sense. :)

This recipe is very simple. It does require a blender, however, it's worth the little time it does take. I'm lactose intolerant. I've found ways to get around the sensitivity with cheese and yogurt, but never with milk. I do drink Lactaid sometimes. I've found I prefer alternative milks now. :)

Oat Milk

Ingredients:
1 cup uncooked steel cut oats ( you can use rolled oats as well, I just prefer steel cut for the creamy factor)
Water to cover

Soaked oats
3 cups cold filtered water
2 to 4 dates, optional

Directions:
1. Place oats in a bowl, cover with water. Allow for an inch or so of water over the top of the oats. This will allow the oats to absorb as much as they need and help work off the oat goo. It's a protective coating that you want to wash off. This needs to sit anywhere from one hour (with warm water) to over night (with cool water) I like to let it sit over night.
2. Strain and rinse oats.
3. Add soaked oats and 3 cups of water to your blender. If you want sweet milk, add some dates. If not, leave them out. :)
4. Blend on a medium high setting for 4 or 5 minutes. Not enough to heat it, but just to pulverize all the oats.
5. Strain twice through fine mesh. I let the milk sit between strainings and the mealy part tends to settle to the bottom making the straining process easier. I do also keep the oat meal that comes from this and put it into oat and date breakfast bars. :)
6. Pour into container and allow to chill. I use a mason jar with lit.

You should use this over the next week. :)

Voila! It's done. It does have an oatey taste when you drink it straight, but I like the flavor it adds to cereal and tea. :)
Enjoy!

Tasty Tuesday - Mac & Veggies

The recipe you've all been waiting for! I'll be posting the ingredients a little differently so you can make it Vegetarian or Vegan! :) Everyone I've ever fed this to has LOVED it. It's tasty and really good for you. :) My toddler devours it, my husband eats two bowls, my friends never leave left overs. You can play with the veggies you put into it, this is what works for our family and for the color we like. :)

Let's get into it shall we?

Ingredients:
Set 1:
1 Red Bell pepper, large dice
1/2 Zucchini or Yellow Squash, large dice
2 cloves Garlic
1 handful Spinach
1 medium Carrot, large dice
1 Orange Bell pepper, large dice
1/4 Red Onion
1 tablespoon Nutritional Yeast

2 to 3 cups milk or oat milk or water

Set 2:
3 tablespoons wheat flour
3 tablespoons butter OR coconut oil
1 dash Chili Powder

Set 3:
1 cup shredded Cheddar Cheese OR 3 tablespoons Nutritional Yeast
Salt and pepper to taste


6oz Whole Wheat Pasta, cooked and set aside

Directions:

1. Place all  ingredients in Set 1 into a blender and blend until smooth. Start at a low setting and work your way up to make sure you get rid of chunks. Set aside.
2. In saucepan, melt coconut oil or butter. Whisk in flour one tablespoon at a time, until completely absorbed. Simmer 10 to 15 seconds. This will get rid of the flour taste so many sauces end up having. At this point, I like to add the chili powder on this step. Don't be afraid, it won't add spice.
3. Slowly, add mixture from the blender to the saucepan. Whisk into flour mixture completely before adding more. It will clump up a little at first. Adding slowly will help avoid lumps.
4. Once you've worked in as much of the vegetable mixture as you'd like for the consistency of sauce you prefer, start adding in the cheese or Nutritional Yeast and mix until combined.
5. Pour this sauce over your noodles.

Congratulations! You're done! Enjoy your masterpiece!

Next week may be a twofer! I want to share my Potato Soup AND Oat Milk recipes. We shall see! 

Tasty Tuesday - Roasted Veggies

To try and keep myself accountable to the people I keep promising recipes, I've taken an idea from a woman I love dearly and you are now going to be getting Tasty Tuesday! All sorts of recipes to help you get nutrition into your daily routine! :)

Today, my recipe is called Roasted Veggies. Super inspired, I know. :) It's a super simple meal to toss together in a pot with whatever veggies you have in the fridge or pantry. Here's what tonight's meal included:

Ingredients:
5 Golden Potatoes (I also like purple or red potatoes in this, approximately one medium sized potato per person)
5 Mushrooms
3 cloves of Garlic
2 handfuls Spinach
2 medium Carrots1 Yellow Squash
1 large Red Bell Pepper (if you like green, by all means, use that. It makes my tummy unhappy)
1 can Garbanzo beans, drained (you can also use Kidney or Black beans) 
1/2 crown of Broccoli
1/2 crown of Cauliflower
1/4 Red Onion
3 tablespoons Coconut Oil
2 teaspoons Nutritional Yeast
1 to 3 teaspoons Liquid Aminos, depending on taste
Pinch Chili Powder
Pepper to taste

Before you get all crazy telling me it doesn't look easy now, read through the directions. 

Directions:
1. Melt coconut oil over medium heat in large pot.
2. Chop/dice all veggies, add to oil
3. Add seasoning
4. Heat throughout and cover, turn heat to low. Cook for 15 minutes, stir and allow an additional 5 minutes or until potatoes are cooked. (Hint: if you cut the potatoes in smaller chunks, it won't take as long)

It's literally that simple. And you can add and subtract veggies as the seasons change. I like to keep potatoes as the base, but also add in sweet potatoes as they come into season. :)

This feeds a good number of people and is super quick to get on the table. The chopping really isn't all that much. For the spinach, mushrooms, garlic, and onion I use my "Slap Chop". Perfection. :)

It was filling, nutritious, and my two year old loves it. 

p.s. I think I'm staying here for the time being. We'll see. :)