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Chocolate Pancakes ~ Worth Writing About

Life cycles. The past year and a half has kept me pedaling at break neck speed trying to keep up with all the roles I've chosen to nourish in my life. Unfortunately there isn't always time for everything. Sometimes we have to put things on the back burner for a little while until we can catch up. Inspired cooking has been one of the things I've had to sacrifice a little bit lately. But, an unexpected "snow day*" left a little space for extra family time that I was happy to spend in the kitchen. The time spent cooking with my daughter AND these delicious, and not to sweet chocolate pancakes, were totally worth writing about!


Bela is already capable all on her own in the kitchen. It's always more fun, though, to cook with a friend. She is well on her way to posting some of her own cooking adventures on here soon I think. We picked out, modified a bit, and whipped up these heavenly pancakes inspired from the recipe posted below. 

Divine (but not TOO sweet) Chocolate Pancakes

Ingredients:

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1/4 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 + 1/2 teaspoon cinnamon
• 2 eggs, well beaten
• 1 cup lite coconut milk 
• 1 cup almond milk
• 2 teaspoons vanilla extract

Directions:

• Stir together flour, cocoa powder, sugar, salt, cinnamon, and baking powder. 
• In separate bowl, combine eggs, milks, and vanilla.
• Stir until ingredients are combined and batter is smooth.
• Preheat a skillet on medium heat. Drop a pat of butter or cooking oil to coat pan. Spoon 1/4 cup of batter on skillet and cook until bubbles form (about 2-3 minutes). Flip and cook until lightly browned (about 1 minute).
• The chocolate and sweetness is pretty subtle. To make them extra special today we added a dollop of cream and an extra sprinkle of cinnamon and cocoa.

This recipe serves 3-4 (about 12 pancakes) and is adapted from a "Chocolate French Silk Pancakes"
recipe that we found at: http://thewhimsicalcupcake.wordpress.com/2011/02/12/chocolate-french-silk-pancakes/#comments.

*Even though it's not really snowing, school is closed because of "excessive cold." These pancakes and time together sure did bring warm smiles to our faces.

Rice Noodle Salad Formula

Use this formula to make an asian inspired rice noodle salad....

Prep:
Boil 4 - 6 cups of water

Sauce:
Prepare a noodle sauce. Here's my basic sauce recipe:

• 3 Tb. soy sauce
• 2 Tb. rice wine vinegar
• Dash of sweet - drizzle of honey or pinch of sugar

Noodles:
Once water boils, take the water off the heat and add the rice noodles to soak and soften
Let stand for 6 - 8 minutes until noodles are soft but firm
Drain and set aside

Veggies:
While the water boils and the noodles soak prep some veggies for stir-fry. I always have carrots in the fridge which I julienne. I also had some broccoli slaw at the ready. Use your favorites.

Stir Fry:
Drizzle some oil in your wok or large fry pan. Saute your veggies until tender crisp. Add drained noodles and your sauce. Stir to combine until noodles are warm again.

Top:
Nuts are always a delicious and nutritious garnish. In the summer I like a small diced crisp cucumber on top.

Enjoy!

Re- Boot

Sometimes when life gets chaotic a reboot is called for. Just like with our computers, information can start to become so jumbled that a power-down is essential to reset the internal structure so that the info can flow clearly again. I needed one of those power-downs over the last several months. Now that the sunshine, warm weather, and fresh air are once again abundant I've got more energy to keep up here.

As well as needing a little down time from tracking all the family meals, my diet needed a little revamp. This year was a tough one for me health wise. I felt more sick and injured this year than I have in a long time. The truth is it was a pretty stressful year and unfortunately my optimal health habits feel a little short. In my reboot time, I need a nutritional analysis of my diet and was shocked at how little protein I was feeding myself. I also saw a few other deficiencies. So for the next little while, I'll be pumping up the veggie protein in the least processed way possible. It's energizing for me to have a measurable goal and I look forward to documenting and sharing my progress.

By the way, I'm also focusing on getting more omega oils in my diet (mostly by way of walnuts with a bit of chocolate for motivation;-) and am committed to taking my B's, C, and calcium in supplement form because I was way short on those guys too.

Feel free to share your protein power-ups as I'm always looking for inspiration.

Live well, be well ~ and when you get off track find a way to reboot! Peace, Kate

5 Minute Breakfast Rice

Not being a big "breakfast person," my first meal (or really rather a snack, I suppose) has to be quick, easy, and light. This little bowl is packed full of energy and goes down easily. I usually make a batch of rice once a week to toss into quick little meals for myself: "porridges" for breakfast, pilafs, rice salads, and stir-frys for lunch. That way eating healthy is always easy. This is the base recipe with this mornings  toppings of choice. Feel free to fill your breakfast rice with anything that sets your sails alight. 

• Warm a skillet over medium heat.
• Add a portion of left-over rice.
• Splash on a little milk of your choice ~ soy for me today
• Add a few dashes of spice ~ I'm using a sprinkling of cinnamon, cardamom, and ginger which are my winter "sweet" staples
• Stir in a handful of fixin's ~ today it's a handful or organic raspberries and a few chopped raw almonds

That's it. Now go ahead and make it a great day.

Guilt-Free and Delicious ~ Peanut Butter, Banana, and Chocolate Chunk Muffins

Earlier this week I made up my own vegan muffin recipe and I am going to roll with this concept. Nut butter and mashed fruit form the base for these guilt-free muffins! This recipe is made especially for my little man!

~ Oven to 350°
~ Prepare muffin tins by coating with oil or cooking spray.
(You could also make this in a 4x9 loaf tin. Just cook it a little longer. Or use mini-muffin tins and bake only about 8 minutes.)

Prepare the wet mix in a wide mixing bowl. Combine:

• mash 1 medium size banana
• 1/2 nut butter (peanut butter today**)
• 1 cup "milk" of choice (it's soy here)

Prepare your dry ingredients in a separate medium/large mixing bowl.
Combine:

• 2 cups of flour of choice 
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup dark chocolate chunks (if you are cooking for a strict vegan make sure to get vegan chocolate chips!)

Make a well in the center of the dry mix, pour in the wet mix, and stir just until combined. Scoop your mixture evenly in to your tins and bake at 350 for about 8 - 10 minutes. Put a fork in it. When it comes out clean, they are ready.


Believe it! no eggs, no dairy, no gluten (if you used a gluten-free mix), very low sugar, and no sacrificing taste! Enjoy with your kids.


**Peanut butter is one of those foods that is probably worth paying for the organic version. Most peanuts (except organic) are genetically modified. If that word doesn't scare you, I don't know what will. 

Food to Welcome the New Year of the Dragon

The moon begins it's new year cycle today which is also how China marks it's new year. This year is a dragon year which brings transformation. I learned recently that Chinese dragons, unlike ferocious western dragons, are happy and playful.  I think we are all up for some fun this year, aren't we? I just found this website for some inspiration for dinner tonight. The menu is in the works. I'm thinking broccoli, cauliflower, and maybe shrimp or fish with long noodles. The menu is symbolic of happiness blossoming, wishes coming true, abundance, and a long, healthy life.  I'll update later... but for now find your own inspiration here http://steamykitchen.com/7297-what-to-eat-for-chinese-new-year-recipes.html

I made stir-fry with this basic sauce:
3 Tb. tamari (soy sauce)
2 Tb. rice wine vinegar
1 T. umeboshi plum wine vinegar (you can just use rice wine vinegar)
1 Tb. sugar
1 Tb. corn starch
1 tsp. sesame oil
1 clove chopped garlic or shallot

Zippy Vegan Sunrise Muffins (Only good stuff in these babies!)

Breakfast today. January 20th. Happy birthday sis! Wish I was with you to celebrate.

~ Oven to 350°
~ Prepare muffin tins by coating with oil or cooking spray.
~ (You could also make this in a 4x9 loaf tin. Just cook it a little longer.)

Prepare your dry ingredients in a medium/large mixing bowl.
Combine:

• 2 cups of flour of choice (I'm using a gluten-free mix today)
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• zest of one orange (juice the orange juice and set aside for your wet mix)
• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. cardamom (opt. - I just love this flavor but it's potent - my kids aren't as crazy for it)

Prepare your optional mix-ins

This batter will hold about a cup of whatever you might want to add.

Today I'm using:

• 1 very small apple, peeled because it was nasty waxy, and diced
• 1 large handful of walnuts, chopped
• 2 handfuls of fresh cranberries, cut in half (in summer I might use cherries)

Drop your mix-ins into your dry ingredients and stir to combine.

Prepare the wet mix:

• juice of one orange
• 1/4 nut butter (I'm using almond butter)
• 1/4 cup applesauce (mashed banana will also work)
• 1 cup "milk" of choice (it's soy for me today)

Make a well in the center of the dry mix, pour in the wet mix, and stir just until combined. Scoop your mixture evenly in to your tins and bake at 350 for about 8 - 10 minutes. Put a fork in it. When it comes out clean, they are ready.

Hope you have a great day today!

Wheat-Free Orange Oatmeal Drop Biscuits

Prep. Work:

Preheat oven to 350°.

Line a cookie sheet with a non-stick Silpat pad or parchment paper.
Zest and juice 1 orange - set aside in separate containers.
In a small container, add 1/4 orange juice to 1/2 cup "milk" of choice (I'm using soy milk) - set aside.


Prepare your dry mixture:
In a mixing bowl, combine:
3/4 cup oat flour
1/4 cup tapioca flour or potato starch*
2 tsp. aluminum-free baking powder
1/2 tsp. salt
zest of one orange
ginger optional (1/4 cup crystallized ginger chopped fine, 1/2 inch piece of grated fresh ginger, or use 1 tsp. dried ginger)


Make sure dry mix is combined well and then add:
1/2 cup oats*


"Cut" butter into your dry mixture. 
If you are cooking vegan, you can use Earth Balance or some other veggie butter replacement. 

Cut 4 Tb. of cold butter medium sized chunks. Add the chunks of butter to your dry mixture. Use a pastry cutter or 2 knives to chop your butter up into tiny pieces that combine with your flour mix.

Visit my pastry cutting entry for a little more info if you need it (to come - for now you can google it;-) This process is what helps make pastry more flaky.

Add 1/2 cup of your milk/oj mix. 
Don't be surprised! The milk is curdled and it's good to go.

• Mix the 1/2 cup milk mix and dry ingredients. If the mixture is not sticking together yet, add a bit more milk mix. You may not use all the milk mix.

Drop the dough onto your prepared pan.

I use an ice-cream scoop to drop the biscuits onto the pan. The lever helps release the dough from the scoop. You could use a large table spoon though too.

Bake biscuits for about 8 minutes in 350° oven. They will be golden on the bottom and still light on top. Stick a fork in it. If it comes out clean, they are done. You'll need a plate for these biscuits. They are on the crumbly side but quite delish with all the health benefits of a bowl of morning oatmeal.

*It's the gluten in wheat (and a few other grains) that helps the dough stick. Tapioca Flour and Potato Starch replace the gluten. If you don't want to use the flour replacers and your not worried about gluten just 1 cup of regular all-purpose flour. Keep in mind that if gluten is an issue, you need to be careful of the oats and oat flour. If you look you can find gluten-free oats and then use another gluten-free flour.

I have to admit these biscuits need a little work. The taste is great but the texture is a little gummy. This is the challenge of gluten-free. Maybe a little less potato starch next time?

Veggie "Reuben" with Minute Pickles

This is one of those recipes that to my delight seemed to evolve on it's own. Last week I made a Warm Winter Slaw as a side-dish. I ended up eating alone that night though and I just had the idea to throw the slaw on some bread and keep dinner simple. As I ate it, I was reminded how I used to enjoy a classic Reuben sandwich. I decided to try to figure out how to make a protein packed variation of thousand island dressing to make up for the lost cheese and meat. The sandwich got rave reviews from everyone. Two big successes in the kitchen this week and it's only Tuesday. Yippee!

Components:
Bread of choice (I used marble rye)
Warm Winter Slaw
KateEO's Reuben Sauce with Sweet + Sour Relish mixed in

You can prepare all the ingredients in advance and then just pile them up for a super yummy sandwich.

I wasn't sure how the kids would handle such a "big" sandwich. So they got a deconstructed variation which included a grilled cheese with all the components on the side. Everyone left the table with clean plates!


In a Minute Pickles are a family favorite. Fast, easy, finger-friendly, and delicious. 
I like to use English cucumbers because the skin is unwaxed so you don't have to peel it and the seeds are barely noticeable. This cuts way down on prep work.

Prepare the In a Minute Pickle marinade.
Combine:
2 Tb. olive oil
2 Tb. apple cider vinegar
1 Tb. honey (agave nectar for vegan)
1/4 tsp. sea salt

Slice 1 English cucumber into thin disks and soak in the marinade/dressing until dinner time.

KateEO's Reuben Sauce and Sweet + Sour Relish

This sauce was inspired by my Warm Winter Slaw and Veggie "Reuben" sandwich. Kind of by accident, I made a slaw sandwich one night. As I ate it, I couldnt stop feeling that it was like I was eating a reuben. After not having any meat in over 6 months, the purple cabbage actually felt a little bit like corned beef! I decided I wanted to try to make a dressing to ramp up the yummy sandwich. This sauce is my first attempt at a nutritionally potent Thousand Island dressing variation. Now I haven't actually had Thousand Island dressing in a long time so I can't really say that it's a close match but it is certainly tasty in it's own right! 

Just a little prep work: Soak 1/2 cup cashews in water for at least 45 minutes. (I soaked mine all day so they would blend up extra smooth.) You'll also need to soak 2 sun-dried tomatoes or use the ones packed in oil.

Blend these ingredients in a blender until smooth:
1/2 cup soaked cashews
2 Tb. apple cider vinegar 
1 shallot (or garlic if you prefer)
1 Tb. dijon mustard (opt.)
2 softened sun-dried tomatoes
1 fresh ripe tomato
1 roasted red pepper (or a chopped fresh red pepper)
1 Tb. agave nectar (or honey but then it's not vegan)
1/2 tsp. salt
1/2 cup water


You could stop here or add this Sweet + Sour Relish for a chunkier dressing.
Chop these condiments into a small dice and combine:
2 Piquillo peppers
1 jarred roasted red pepper
3 gherkins

Warm Winter Slaw

Cabbage and Carrots! What could be better on a cold winter night. If you have kids, you probably know how much they love ketchup. Well, I love Dijon mustard the same way. I could eat it with almost anything. So if you aren't as big as a fan of Dijon as I am, you could just leave it out. 


This recipe will likely turn out to be a base for some more winter recipes. You could add some walnuts to it for a little extra protein power or check out my Veggie Reuben which features a big pile of this slaw and a yummy dressing. 

Ingredients:
1/2 head of purple cabbage sliced into thin ribbons
1/2 head of green cabbage sliced into thin ribbons
2 large carrots grated
2 Tb. olive oil
3 Tb. apple cider vinegar
3 Tb. dijon mustard
a grind or two of sea salt and pepper 

Heat the olive oil in your pan. Add the cabbage ribbons and carrots. Let the veggies cook for a minute or two and add the vinegar and mustard. If your veggies stick to your pan just add a little water. Let them steam for about 15 minutes. Cook until the veggies feel like a good texture to you. I like mine al dente. Season to your taste.

"Go To" Black Bean Soup

This is the perfect soup when I don't have time to A. think about what to eat, B. go grocery shopping, and C. don't have time to cook at dinner-time.  I try to keep all of these ingredients in my pantry or fridge at all times. They work great in this and many other soups.


Because I work many evenings, I often have to prep the food before-hand so my family can eat while I'm off at work.  I often prep dinner at lunch time or if I'm organized enough;-) maybe the night before. For this recipe, I sauté the veggies ahead of time and then pop it all in the slow-cooker so it's ready when we need it. If you didn't want to take the time to sauté the veggies, you could skip that step. Just chop 'em up and put it all in the slow cooker. If you are making dinner at dinner time, skip the crock-pot. Just sauté your veggies in a big soup pot. And simmer until the beans are warmed through.

Heat a skillet over med-high seat. Add 1-2 Tb. olive oil to coat the pan.

Chop these veggies into a fine dice and add them to your pan as you go to soften and caramelize them: (Rachael Ray named this technique "chop and drop.")

• 1 small onion
• 3 stalks of celery
• 2 carrots
• 1 or 2 garlic cloves minced
• 1/2 tsp. sea salt
• 1/2 tsp. cumin
• 1 tsp. chili powder
• 1/2 tsp. cinnamon
• 1/2 tsp. coriander

Add the veggies to your crock-pot (or keep them in your soup pot) along with:

• 2 cans of black beans*
• 1 can of tomatoes (I like Muir Glen Organic Fire Roasted)
• 2 cups of water
• another 1/2 tsp. sea salt and a few grinds of black pepper

Cook on low heat until you are ready to eat.

You can leave the soup as is or blend it up. I like to blend about 3/4 of the soup and leave 1/4 so there are some veggie bites for texture. 

* I like to use organic beans and then feel comfortable adding the bean liquid in with the beans. If the beans aren't organic, I'll usually drain and rinse them before cooking. You may need to add a little extra water if you drain the beans before cooking. 

Enjoy!

Spiced Pumpkin, Carrot, and Tomato Soup (2 ways)

This is one of those dishes that while I was eating it for the first time, I just could NOT stop saying "oh my gosh, this is SOOOO good." It is SO good! But, my kids still groan a little bit when I say that we are having soup for dinner. So the second time I made it, I add some raviolis to appease the masses. 

1st version - Spiced Pumpkin, Carrot, and Tomato Soup with Carrot Coins
Heat olive oil in your soup pot over low heat.
Prepare Veggies:

• Chop 1/2 onion (more if you love onions - it's soup which means you can always put more or less of what you like.)

• Peel and slice 4 carrots into thin "coins"

Drop veggies in your warm oil, turn up the heat, and cook for several minutes until they begin to caramelize.
While they are cooking add:

• 1/4 tsp. Salt
• 1/2 tsp. Tumeric (tasty and great to boost immunity and healing function)
• 32 oz. Organic Veggie Stock (you could do all stock or all water - or a combo of both to save money)

*** if you want to make the "saucier" variation of this skip ahead to Version 2. If you are sticking with the all veg version, hang in here.

Once the carrots are tender, add:

• 1 - 15 oz. can Pumpkin Puree (not pumpkin pie filling;-)
• 1 - 6 oz. can Tomato Paste
• 1/2 tsp. Cinnamon
• 1/2 - 1 tsp. Chili Powder (apparently 1 tsp. is too much for my 4-year old)
• 1/2 tsp. Cumin

Cook until warmed through and enjoy.

2nd Version - Pureed Pumpkin, Carrot, and Tomato Soup with Ravioli 

While the carrots are cooking, cook a package of Ravioli (or Tortellini of choice) according to the package directions.

Bring the carrots, onion, spices, and stock to a boil. Once it boils turn down heat and cook under the carrots are soft enough to blend. Puree the soup with an immersion blender or let it cool a bit and then blend in your traditional blender. It is dangerous to blend hot liquid in a blender with the lid on it. There is a little trick to blending hot liquid in which you take that little cap out of the top of the blender and cover the opening with a dish towel to make it safer.

Put the puree soup back into the soup pot and then head on up there to the list of ingredients above which include: pumpkin, tomato puree, and the spices. 

Ladle cooked Ravioli into a bowl, top with a ladle-full of the saucy soup, and enjoy.

Cabbage with Spaghetti and Asiago Cream Sauce

When I first heard about his combination I wasn't sure how it would go, but cabbage and spaghetti turned out to be a refreshing combination. This recipe is cheap, easy, and yummy. The cream sauce is reminiscent of Fettucinne Alfredo but of course healthier than the classic white sauce. Today's recipe is a remake of one of my older recipes, Whole Wheat Spaghetti with Cabbage and Walnuts. Cabbage is seasonal during fall and winter and this recipe is a great alternative to the traditional cabbage soup recipes you'll see floating around at this time of year. 

Prepare the Cabbage:

My family is good about eating their veggies so I go light on the spaghetti and heavy on the veg. You could switch it up if you know your folks will be looking for more pasta. Make a whole package of spaghetti and then just use a half a head of cabbage.

• Slice 1 small head of cabbage into thin ribbons

Prepare pasta:

• Cook (1/2 - 1) box spaghetti according to the package

Make the veggie saute: 

• Warm 1 Tb. olive oil  in a large skillet
• Season with a little salt and pepper
• Saute until the cabbage begins to soften 
• Add 1 Tb. apple cider or white balsamic vinegar and 1/2 cup of water to help steam the cabbage
• optional to add 1/2 - 1 tsp of fennel seeds
• Saute until the cabbage is tender

When the spaghetti and cabbage are cooked, combine them and keep them warm while you prepare the sauce. 

Prepare the cream sauce:

• In a large skillet melt 1 Tb. butter
• When the butter is melted, add 1 Tb. flour and stir the flour into the melted butter
• Add 1 cup of milk and 1/4 tsp. sea salt
• After several moments the sauce will thicken and you can grate 1/2 cup Asiago (or other hard cheese like parmesan) into the sauce

To serve:

• Combine pasta, cabbage and sauce
• Top with grated cheese, chopped walnuts, and/or a drizzle of fresh squeezed lemon juice

Holiday Cranberry Tea Muffins

This recipe is my absolute favorite breakfast item during the holiday season that spans Thanksgiving through New Years when you can easily snag some fresh cranberries. I adapted this recipe from a Martha Stewart Cranberry Tea Bread which is posted below. With my busy mornings I love having a hand-held breakfast ready for me as I pack lunches and brush teeth:-) Usually I like to make mini-muffins because I just don't eat that much first thing in the morning. But, these muffins are chunky so you need to use the regular tins. 

A note about the cranberries... being cooked in the muffins mellows them a bit but they are tart. I like them for the pick-up they give me. Dried cranberries are sweeter and would be a fine substitute.

This recipe makes 12 muffins

Preheat Oven to 350°

Coat muffin tins with oil, butter, or cooking spray so the muffins don't stick.

Mix These Dry Ingredients in a large bowl:

• 2 cups flour (I'm using Namaste Foods Gluten Free Perfect Flour Blend)
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Cardamom (cinnamon or nutmeg would be good substitutes)
• 3/4 cup Fresh Cranberries - cut in half
• 1/2 cup Walnuts - chopped
• 1/4 cup Crystalized Ginger - chopped fine

In a separate bowl mix the wet ingredients:

• 2 eggs (vegans can use 1/4 cup applesauce, pumpkin puree, smashed banana etc.)
• 1/4 cup brown sugar (or other sweetener of choice)
• 1/4 cup melted butter or mild oil (I love using nut oils in my muffin mixes)
• 3/4 cup milk of choice (cow, rice, soy - all will do based on your diet needs)

Make a "well" in the middle of the dry ingredients, pour in the wet mix and stir to combine. Scoop into prepared muffin tins. Bake in 350° oven for 10 - 12 minutes. Keep your eye on them. You'll know they are done when you insert a fork and it comes out dry.

http://www.wholeliving.com/132996/cranberry-tea-bread

Enjoy!

So after I posted this, I wondered, "is this really family food." Well hubby came home from work and had one and replied "that didn't really look that great but it was delicious." Then my 8-year old came home and scarfed down two of them. I had to smile when she asked for the second one. So yes, these are family-friendly. 

Chai Spiced Chocolate Chip Muffins

With a warm green chai latte, this is my favorite "breakfast"! 
(Really it kind of feels like dessert.)


I made 24 mini muffins with this recipe.
Preheat Oven to 350°
Coat muffin tins with oil, butter, or cooking spray so the muffins don't stick.


Mix These Dry Ingredients in a large bowl:

• 2 cups flour (I'm using Namaste Foods Gluten Free Perfect Flour Blend)
• 2 teaspoons Baking Powder
• 1/2 tsp Salt
• 1 Tsp Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Cardamom 
• 1/3 cup chocolate chips

In a separate bowl mix the wet ingredients:

• 2 eggs (vegans can use 1/4 cup applesauce, pumpkin puree, smashed banana etc.)
• 1/2 cup sweetener of choice (sugar, honey, agave, maple syrup)
• 1/4 cup melted butter or mild oil (I love using nut oils in my muffin mixes)
• 3/4 cup milk of choice (cow, rice, soy - all will do based on your diet needs)

Make a "well" in the middle of the dry ingredients, pour in the wet mix and stir to combine. I use a large tablespoon of batter in each mini muffin cup. If you are using regular size muffin tins, fill the cup about 3/4 full. The muffins will pouf a bit.

The mini-muffins cook in about 8 minutes. Regular muffins will cook in about 10 - 12. Keep your eye on them. You'll know they are done when you insert a fork and it comes out dry.

Enjoy!

Better Than Chicken Soup

This soup is a sure-fire pick me up when you are feeling down. It's quick and easy to make with simple ingredients. With a base of packaged vegetable stock and hearty root vegetables, you can keep the ingredients on hand so that even if you don't feel well enough to go to the store, you'll have everything you need to treat yourself to a healing and nourishing soup.

Ingredients to have on hand:

1 box of vegetable stock - I prefer organic and low sodium

1 small onion

4 carrots

3 stalks of celery

2 large potatoes or about 6 medium new potatoes

Seasoning

• Put your soup pot on the stove and drizzle in a thin coating of olive oil 
• Finely dice 1 small onion, place the onion in the pot and turn the heat up to medium to soften the onion
• As the onion softens in the pot, peel and cut 4 carrots into coin-shaped slices and add to the pot
• Add 1 cup vegetable stock (water will work if you don't have stock) this will keep the veggies from sticking but will also allow them to get some direct heat to bring out their flavor
• Slice the celery stalks into half moon slices and add to the pot
• Chop potatoes into a dice that is similar in size to your carrot and celery slices
• Add to the pot and add the remaining stock
• Add seasoning* 
• For this soup, I used 1 tsp. celtic sea salt, 1/2 tsp. turmeric, and 1/2 tsp. cumin

*Different spices and herbs can have a different effect on each individual and in different situations. I'm guided by Ayurveda in many of my seasoning choices. Check out this link for an intro article on Ayurveda http://www.yogajournal.com/health/1722 and then maybe join them for their 7 day Ayurveda cleanse starting September 12 http://falldetox.yogajournal.com/. My daughter has a fever so I'm going a calm, cooling soup. Tumeric is a little heating but it's anti-inflammatory, anti-bacterial, and antiseptic are so powerful that I use it a bit. Read more about turmeric here http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78

Catching Up

Here it is, taking a holiday for me to catch up. Life has been very full since my last post. I enjoyed an end of summer vacation with my family, got the kids back to school, had to revamp my computer system, and ramped up my work schedule. There have been lots of yummy meals over the last month. There just hasn't been much time to edit and post the recipes. A few of the highlights were:

Have a Tea Party for Dinner
No-Cook Buffalo Artichoke Dip - definitely my new favorite healthy snack
Cabbage Wraps with Black Bean Sauce
Simple Tomato Gazpacho and Easy Cheesy Quesadillas

Buffalo-style Artichoke Dip (No Cook)

Oh My Gosh! This is a new favorite food. To keep up my cooking inspiration, I'm signed up to get a few food email newsletters. Martha Stewart has a few that drop daily recipes into your mailbox. This recipe was inspired by one of those and as usual, I worked to make the recipe more convenient for me. What I came up with was genius (if I do say so myself:-)

Combine the following ingredients and whirl up in a food processor:

• 4 oz. jarred artichoke hearts
• 1/4 cup of feta cheese
• 1/4 teaspoon garlic powder (feel free to use a garlic clove instead - I'm just a little bit garlic shy)
• 1/4 cup sun dried tomato pesto (My local grocery store sells the  Bella Sun Luci brand in the produce section. It's located near the jarred minced garlic. It is my favorite ready made condiment.)
• 1 - 2 teaspoons Buffalo-style Tobasco Sauce

This dip is excellent with everything! I had actually planned to serve it on toast for our Tea Party Dinner but my husband was the one who left the table to go get the celery dippers. The flavors are reminiscent of buffalo wings (without the meat of course). As I'm typing this, I'm thinking next time I'll try blue cheese instead of the feta. Hope you have a delicious day!