Category Archives: Vegetarian

Banana Almond Oat Bread

A few weeks ago when I made the Baked Cranberry Almond Oatmeal Brent had made the suggestion of making a cinnamon banana version of it. There isn’t a banana bread out there that he doesn’t like and I have to agree. Of all of the breads out there, it has be one of my favorites. So, when he suggested it, I obviously thought it was a fantastic idea, and went to work on creating one.

I like it better than the cranberry almond, and others liked the cranberry almond better. I guess it really is up to your own taste. But the best part I think, is the fact that it is gluten free, so my youngest sister Bridget can enjoy it along with the rest of us. Now, the directions for each of them are the same so if you do like the pictures that go along with it…just head over to the Cranberry Almond.

Banana Almond Oat Bread

Ingredients:

2 Cups Oats 1/2 Cup Chopped Almonds
2 Tablespoons Chia Seeds 1 Teaspoon Baking Soda
1 Cup Vanilla Yogurt 1/2 Teaspoon Vanilla
1 Cup Milk 1 Banana Chopped
2 Tablespoon Honey 1 Egg
1/2 Teaspoon Cinnamon

Directions:

1. In a bowl, mix the oats, almonds, chia seeds, baking soda and cranberries.

2. Add in the egg, honey, yogurt, milk and honey. Stir until consistent throughout.

3. Bake it at 350 degrees for approximately 40 minutes in a greased bread pan.

As soon as the edges as browned and the center looks cooked through, it is good to go. Really kind of a simple recipe but the outcome is fantastic. It’s really healthy and filling.

I’m not even going to lie, I enjoyed it with another latte.

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Ever since Maggie introduce me to to them, I can’t get enough of it. They are light, and really not difficult to make. They get a bed reputation because the clean up is supposedly difficult and time consuming, but I don’t really find it tedious. I think it’s completely worth it to whip these guys up.

What are your thoughts on an at home latte??

Cauliflower and Herbed Barley Salad

This week Mama C was cooking up some dinner for the family and she was working on this cauliflower dish. She called me and Maggie over to give it a try because she wasn’t sure about how it tasted. As soon as Maggie and dove a finger into, we were hooked. This dish is filled with a strong lemon and garlic flavor that really took the cauliflower to another level. We couldn’t get enough of it.

So, Mama C has allowed me to share this amazing recipe with all of you 🙂 I’m telling you, you won’t be disappointed. She has somehow found a way to take cauliflower and make us WANT to eat it. Crazy.

Cauliflower and Barley Salad

Ingredients:

3/4 Cup Quick Cooking Barley Salt
1 Tablespoon finely grated lemon zest 3 Tablespoon Lemon Juice
1 Tablespoon Mayonnaise 1 Teaspoon Dijon mustard
4 Tablespoons Olive Oil Black Pepper
1 Head Cauliflower 1 15oz Can Small White Beans
1/2 Cup Parsley Leaves 1 Clove Garlic

Directions:

1. Start cooking the barley in a large saucepan, according to the directions on the package. Once it is cooked, drain it and set it aside.

2. Whisk the lemon juice, mayonnaise, mustard, 3 Tablespoons of Olive oil. Finely grate the garlic clove and whisk it into the dressing as well. Finally season it with salt and pepper to taste.

3. In a large skillet, heat up apprx. 1 Tablespoon of olive oil over medium high heat. Add in the cauliflower and occasionally stir it until it begins to brown in spots. It should take about 10 minutes.

4. Add in 2 tablespoons of water, then cover it and allow it to cook for 2 minutes longer, or until they are tender. Season them with salt and pepper to taste.

5. In a large bowl, add in the dressing, then add in the cauliflower, barley, beans (washed under cool water) and parsley. Toss it to coat everything and top it with the zest of lemon.

I can’t tell you how delicious this is. We had it as a side dish, but you could definitely have this as a main dish and even top it off with some sort of meat. You can also substitute the barley for quinoa or any other grains. The dressing is really simple and could compliment just about any grain.

Snowing Again!

This weekend we were hit with another storm, which was actually originally going to get up to 13 inches. But the temperature rose just enough last night to turn it into rain, and really reducing the amount of snow…and just making everything slushy.

However, that didn’t stop Bacon and Oreo from heading outside to get a spot of exercise. They have been kind of cooped up and Bacon has been staring at us begging to let him out. Colleen ended up taking the two of them out in the snow and throwing a ball around. You couldn’t have pictured any happier dogs.

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If you couldn’t tell, Oreo is back to her old self. We are trying to keep her from jumping around too much, but she doesn’t really have any interest in doing so. I took her to the vet on Friday and they came to the conclusion that it wasn’t took bad of a herniated disk because she did recover so quickly.

Hopefully the snow isn’t took bad for my flight tomorrow 🙂

Eggplant Parm, Love it or Hate it?

I have NEVER really been a fan of eggplant. The texture, the flavor…the everything about it. Well, the color is kind of pretty. But, I can’t really say I ever would have ordered eggplant anything throughout my entire life. But, I feel like the whole, your taste buds change while you grow up is completely true. I really like eggplant now. And onions, and tomatoes, and veggies in general. Brussels sprouts might just have to stay in limbo for right now.

  • Fun fact: They say that the bitter flavor of brussels sprouts is really distasteful to children because when you are younger you have more taste buds. The bitter flavor typically indicates something that may contain toxins, where as sweets are generally safe to eat. So children will spit it out in response to the bitter flavor, where adults won’t be keying in on the bitter flavor and be able to enjoy them a bit more. 

Eggplant I think has always been a texture thing to me. I’m finally getting used to the texture of a nice fresh eggplant and it is kind of growing on me. It is also my father’s favorite so I know this meal is going to be around for a long long time. My dad had been talking about eggplant parm for a while and when my mother was out of town for a few weeks, we decided to whip some up for him.

Eggplant Parm

 

Ingredients:

 

 

2 Large Eggplant 2 Jars of Tomato Sauce
2 Eggs 2 Tablespoons Milk
2 Cups Bread Crumbs 1 16oz Bag Mozarella Cheese
1/2 Teaspoon Minced Garlic 1 Large Onion
1 Tablespoon Olive Oil

 

Directions:

1. In a medium sized pan, add in a tablespoon of olive oil, minced garlic and your large onion, diced. I used a vidalia onion, but a yellow onion would work well too. Set it on a medium heat and stir frequently until the onions are cooked through. When the onions are cooked, add in the two jars of sauce. It can be any flavor you like. I used an italian sauce.

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2. With the sauce sitting on simmer, take your eggplant and cut them into thicker slices.

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3. Next, in a flatter dish, whisk the eggs with your milk until they are well combined. Then dip the eggplant slice into the egg, covering it on both sides and then dip it into your bread crumbs, covering it on both sides, as well as the edges.

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4. Place the slices on a baking sheet lined with tin foil and bake them all at 350 degrees for about 10 minutes, or until the eggplant looks browned. Then, flip them over and give it another 5 minutes.

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5. In 13×9 baking dish, line the bottom with some sauce and start layering the eggplant on the bottom. You want to fill the bottom as much as possible. You may have to cut a few in half.

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6. Then top the layer off with some more sauce, and a mozzarella cheese layer. Then another eggplant layer and so on. Until you have no more eggplant and the top layer is sauce and cheese.

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7. Bake the dish at 350 degrees for 25  minutes, covered with tin foil. You need the dish to completely warm up and the flavors to blend. If you do not cover it, you will get a crunchy top. You can always take the tin foil off for the last 5 minutes if you want that effect.

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Not too complicated but just a little time consuming! On the other side, you will have enough eggplant parm to hold you over for a while! And if you have any left over baked eggplant, you can put it on sandwiches or on salads for other meals!

 

What are some foods that you like now as an adult that you may have hated when you were a kid??

Puppy Treats and Sparkling Jello

As a part of my baking expedition, I finally pulled out a do it yourself cookie treat kit that I had found at Petsmart on sale for 1 Dollar. It was a must buy. I have been wanting make my own puppy treats for a while and the only ones that I had really made where the pupsicles a few months ago. The dogs really loved them, but they weren’t really appropriate for the middle of Nemo. 

Anyways, I started mixing them up and all that is really in the batter is Whole Wheat Flour, Rolled Oats, Baking soda, Salt, Peanut Meal, Cornmeal and Powdered Eggs. Then you add in water and canola oil. Really simple and really easy to duplicate. I haven’t attempted to duplicate this yet, but you better believe it’s going to happen. And when it does…there will be different flavors 🙂

I cut them into these cute little doggie bones in hopes that people wouldn’t think that I was making them some oatmeal cookies or something. BUT..that didn’t stop Brent from taking a little bite out of them. He said they tasted like Nerd Cookies….which is what we call Bridget’s Gluten Free Cookies. If you couldn’t tell, we haven’t really found an option for Bridget that doesn’t taste all dried out.

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They were standing at my feet the whole time I was making them. Bacon and Oreo could definitely tell that I was making something for them.

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Cuties.

When that finished up, I started on a little project for the peoples. Sparkling Jello. Initially, I was looking for some club soda to make this and Maggie was cleaning up the house. We called my sister Colleen who was at the grocery store with my dad picking up the groceries for the week, and asked for some club soda and Maggie needed paper towels.

When my dad walked in the door, he asked “Do I even want to know what the dogs did to the carpet?!” Say What?!

In translation from Colleen to my dad, she included…club soda and paper towels and there’s something on the carpet. Allowing for a small freak out the whole drive home for them.

NOPE, just yummy Sparkling Jello.

Sparkling Jello

 

Sparkling Jello Ingredients:

1 Pack of Jello Water
Club Soda

 

To make the directions REALLY easy. All you do is follow the directions on the package and for the step in which you add 1 Cup or 2 Cups of cold water, you substitute cold club soda. You should be refrigerating the jello for 15 minutes between when you add the hot water and when you add the cold water. Some packages say you should and some don’t. Chilling the boiling water before you had the cold club soda helps preserve the carbonation.

Adding the club soda in really does make it dance a bit on your tongue. It really dresses up the jello and makes it something a little more exciting. Not that jello isn’t amazing already!!

 

How have you taken something ordinary and made it more unique??

Baked Cranberry Almond Oatmeal

Yesterday I woke up before everyone else. So I took Oreo out for a quick walk, and started to make some breakfast for everyone. I decided to get a bit adventurous and BAKE some oatmeal. I started by putting some oatmeal in a bowl…and just kind of went from there. The result was a low sugar, healthy breakfast bread that everyone just tore into. I ended up making a second loaf because the first one was eaten so quickly.

Cranberry Almond Oatmeal

Ingredients:

2 Cups Oats 1/2 Cup Chopped Almonds
2 Tablespoons Chia Seeds 1 Teaspoon Baking Soda
1 Cup Vanilla Yogurt 12 Teaspoon Vanilla
1 Cup Milk 1/2 Cup Cranberries
2 Tablespoon Honey 1 Egg

Directions:

1. In a bowl, mix the oats, almonds, chia seeds, baking soda and cranberries.

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2. Add in the egg, honey, yogurt, milk and honey. Stir until consistent throughout.

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3. Bake it at 350 degrees for approximately 40 minutes in a greased bread pan.

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When the edges are browned and the center is just cooked, it is finito. I thought it was delicious with some raspberry jam on top but some of my other family members really just enjoyed the flavor of it. It is only slightly sweet and really healthy!

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On the side, Maggie made some yummy lattes. She has been working about a week to perfect it and she is pretty darn good at making them now. She had shown me about a week ago and I burnt my hand in two different places. They still haven’t healed all the way.

As a little “Thank you for being an awesome Latte Maker and giving me some” Gift, I bought some cups and saucers. So while munching on the Cranberry Walnut Baked Oatmeal, we sipped on some lattes flavored with Irish Cream. OHH Yeeaaaa. Fantastic way to start off a Sunday.

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Sometimes I just like the feeling of having the coffee shop at home. I just find it so comforting to have some unique little pastries, muffins or breads with a nice warm latte. Especially when it’s such a treat.

What is something that you enjoy going out to do that you have brought home to you??