Better Than Delivery Calzones

Better Than Delivery Calzones

Ingredients (*organic)

Pizza Dough (I used Wildtree's So Quick & Easy Whole Wheat Pizza Dough) prepare according to directions)

8oz cooked Chicken (diced)

8oz Homemade Pizza Sauce

1 cup Shredded Cheese

4oz Chopped Mushrooms (I used Shiitake)

1/4 small Red Onion (diced) 

Pre-heat oven to 425. Prepare dough according to package, then separate into four equal balls of dough. Roll out the dough and spread on some sauce, chicken, mushroom, onion and cheese.

Fold your dough over gently and pinch the edge with your fingers. Cut a couple of small slits into the top of the calzone.

Place calzones onto a baking pan lined with lightly oiled parchment paper and bake for 12-15 minutes or until edges begin to brown.

Berry Protein Blast Smoothie

Berry Protein Blast Smoothie

Ingredients (*organic)

1/2 scoop 'Garden of Life' RAW PROTEIN POWDER

1 cup mixed Berries (blueberry, strawberry, raspberry and blackberry)

1/3 cup Almond Milk (I used Vanilla)

Crushed Ice

*optional 1T coconut flakes

Mix in a blender (such as a Vitamix Turbo Blend Two Speed) and enjoy immediately as a nutritious meal replacement!

I use Garden of Life RAW Protein Powder because, for one it's ORGANIC, but it's also free of GMO's, gluten free, dairy free, vegan and it's made up of plant based protein (sprouted brown rice, amarati sprout, quinoa sprout, millet sprout, buckwheat sprout, garbanzo bean sprout, lentil sprout, adzuki bean sprout, flax seed sprout, sunflower seed sprout, pumpkin seed sprout, chia seed sprout and sesame seed sprout). It also contains probiotics!

Homemade Hummus

Homemade Hummus

Ingredients (*organic)

1 can of Garbanzo Beans (rinsed)

2T Tahini

2-3 Cloves of Garlic

1T Olive Oil

2T Lemon Juice

1 medium Carrot (chopped)

3 Green Onions/scallions (chopped)

Handful of fresh Cilantro

1/4t  Salt (I use Himalayan Pink Salt 84)

Pinch of Cracked Pepper

Dash of Cayenne

In a food processor/blender (Vitamix), add all ingredients except olive oil and garbanzo beans. Blend well then add beans; continue to blend while slowly adding olive oil. Serve on a pita or with fresh veggies as a delicious snack. *can be stored in an air-tight container in the fridge for roughly 5-7 days or frozen to be used at a later time.

Golabki (Stuffed Cabbage)

Golabki (Stuffed Cabbage)

Ingredients (*organic)
12 Cabbage Leaves (boiled for about 10 minutes)
2lbs ground Elk
1 cup cooked Rice (I used white Basmati from Lundberg)
1/2 medium Red Onion (diced)
1 stalk Celery (diced)
1 Carrot (shredded)
2 Cabbage Leaves (shredded)
1 egg (slightly beaten)
1/4 cup Milk (I used unsweetened Almond Milk)
1T Basil
1t Sea Salt
Pinch Cracked Pepper
2t Herbamare *optional
2 cups Tomato Soup

Pre-heat oven to 375. Mix together Elk, cooked rice, onion, celery, carrot, shredded cabbage, egg, milk, basil, salt and pepper. Add heaping spoonfuls to the cabbage leaves, roll and place in a baking dish seam side down. Pour tomato soup on top and cover. Bake for at least 45 minutes to an hour.

***I had leftover meat, so I made meat balls...added that to some tomato soup with shredded cabbage and had a second meal: Stuffed Cabbage Soup! It was fantastic!

Mini Strawberry Cheesecakes with Pecan Crust

Mini Strawberry Cheesecakes with Pecan Crust

Ingredients (*organic)

CRUST

1/2 cup Flour

1/3 cup Light Brown Sugar

1/2 cup chopped Pecans

5T melted Butter

Pre-heat oven to 350 and line a muffin pan with 12 baking cups. In a bowl mix flour, brown sugar and pecans. Stir in melted butter and press down into your baking cups. Bake for 15 minutes then cool completely. 

FILLING

8oz softened Cream Cheese

1/3 cup Sugar

1/2t Vanilla Extract

1 large Egg

4oz Strawberry Yogurt

In a heavy duty mixer (Kitchen Aid), add cream cheese, vanilla and sugar; cream together. Beat in egg and slowly add yogurt until blended. Add your filling to your baking cups and bake at 350 for 20-25 minutes until set. Cool completely; refrigerate over night.

Homemade Vegetable Dumpling Soup

Homemade Vegetable Dumpling Soup

Ingredients (*organic)

Soup:

4 cups Vegetable Broth

4 cups Water

1/2 Red Onion (diced)

1 large Carrot (peeled and chopped)

2 stalks of Celery (chopped)

2T Fresh Parsley (chopped)

2t Wildtree Bayou Blend

pinch of Cracked Pepper

pinch of Sea Salt

In a large stock pot add all the above ingredients and bring to a boil, cover and reduce heat to a simmer for at least 10-15 minutes.

Dumplings:

1 cup Flour

2t Baking Powder

1/4t Sea Salt

1/2 cup Water

Sift together flour, baking powder and salt. Mix in water. Mixture will be sticky. Remove the lid from the broth and bring back to a boil. Drop in spoonfuls of the dumpling mixture into the boiling broth and continue to cook at a high heat for 15-20 more minutes. 

Today's Breakfast is Brought to You by The Letter "B"

Today's Breakfast is Brought to You by The Letter "B"...

My two and a half year old specifically asked for blueberries, banana and broccoli for her breakfast...yes, BROCCOLI. Veggies are not just for a dinner side dish anymore! The more we can incorporate veggies into other meals such as lunch and even breakfast the more beneficial they become. I started my daughter off at a very early age eating a variety of fruits and veggies...thankfully it has kept up as she approaches the age of 3. As parents it is up to us to be leaders when it comes to eating healthy balanced meals. We need to encourage our children's curious minds and let them try all varieties of produce even if we as parents may not particularly like them. NEVER, NEVER say, "Eww, brussel sprouts" or "Yuck, I hate onions" as your kids pick up on that and in turn feel that they too may not like a certain fruit or veggie just because mom and dad don't.
**Look for more kid-friendly recipes as well as creative ways to incorporate more fruits and veggies into your children's meals in upcoming posts!