Tag Archives: #meatlessmonday

It’s a Very Veggie World with Country Crock (Pizza flag recipe)

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I must admit, I have never had a problem getting my kids to eat a variety of fruits and vegetables.  I know, though, that I am in the minority (don’t call it luck–it’s at least 95% training!) and that parents sometimes resort to all sorts of subterfuge to get their children to eat healthy. Ick. Please don’t hide spinach in your children’s brownies–it’s doesn’t pack that much of a nutritional punch and definitely doesn’t teach them to eat healthy.

Clare Crespo, along with Country Crock, has come up with a whole bunch of really fun recipes (kind of like food crafts) which could probably coax even the pickiest eater to take at least a tiny bite.

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A peek Into My Kitchen:Spelt Salad with Orange Vinaigrette

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Spelt is full of energy and good stuff stuff (in fact, it’s one of Dr. Oz’s recommended energy foods.) dont be scared of making it–if you know how to make rice, you can make spelt.

Spelt Salad with Orange Vinaigrette

1 cup uncooked spelt, soaked overight

1/4 cup dried currants or raisins

1 cup thinly sliced celery

1 can white beans, drained and rinsed

1 cup shelled edamame

1/4 cup minced onion or shallot

1 Tbsp orange zest

2-3 Tbsp orange juice

2 tsp rice wine vinegar, champagne or white wine vinegar

2 Tbsp olive oil

1. Place soaked spelt with one cup of water in a pot. Bring to a boil.

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A peek Into My Kitchen: No Roll Sugar Cookies

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Making cookie cutter sugar cookies with kids is a great activity…but the process of rolling it out, cutting cute shapes, scraping it up and rolling it out yet again is sometimes just too many steps.

Not one to use mixes or pre-made cookie dough (too many additives, way too expensive and never as yummy as homemade!), I’ve been looking for a simple recipe for plain, delicious cookies that my kids could have fun decorating.

I picked up one of those Taste of Home magazines at the checkout counter the other day for some cookie inspiration, and found a great recipe to play with, changed it up a little and hear you have it.

No Roll Sugar Cookies

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A peek Into My Kitchen: Mexican Coleslaw

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It’s getting warmer outside and I am dreaming of all sorts of light Summer salads!
I made this tonight as an additional topping for my Veggie Tacos. So yummy, and took under 10 minutes to make!

Mexican Coleslaw

1/2 head of cabbage, thinly sliced (about 6 cups)
2 tsp celery seed
1/2 tsp cumin
Juice of 1 lime
3-4 Tbsp Olive Oil
Sea salt to taste

Mix all ingredients together. Mix it really well. Eat 🙂

A peek Into My Kitchen: Stuffed Acorn Squash with Israeli Couscous, Apples and Cranberries

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I love stuffed vegetables and my kids love eating them because they’re so much fun to dissect on your plate.  A lot of recipes take a lot of work, a lot of time or both.  This one requires neither! It could be served as a side dish, but we eat as a main dish with some roasted vegetables (like cauliflower) on the side.

Stuffed Acorn Squash with Israeli Couscous, Apples and Cranberries

1 acorn squash

1-2 Tbsp olive oil

2 small onions, chopped (about 1/2 cup)

1 small apple, chopped (about 1 cup)

1/2 cup dried cranberries

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A peek Into My Kitchen: Pink Lemonade Bars (No Dye!)

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Ah, the insanity that is Pinterest.

I am developing a love-hate relationship with this fabulous new time-suck…but, when it comes to finding new food inspiration, the feeling is generally one of love.

When I clicked on the original pin for this recipe, I fully expected the bright pink color to be a result of Jello, cake mix or insanely large amounts of food coloring that would’ve sent me clicking away. Instead, I was amazed to find that freshly pureed strawberries added to the lemon-sugar mixture result in a shade of pink so super girly vibrant that it would Pinkaliscious smile 🙂

I actually want to play with this recipe some more, maybe trying a few different types of berries to get different colored bars. And maybe a thicker crust–I’ll keep you posted.

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