And here's an idea for a rainy-day activity. I got the idea from my sis, and it turned out well. Easy and fun, and lasted about an hour from start to finish! AND the kids were bathed after we finished.
Take the clothes off (except diapers), give them the water colors, and let them go at it! When they're done, turn on the water, wipe it all off, then give em' a bath!
I had pics, but they're taking too long to upload... unpatient? yes. So you don't get any :)
Next up, a recipe for some easy, healthy muffins. Try these instead of those full-fat, sugar-laden preservative-filled kind:
Orange Almond Muffins
1 c. fresh orange juice
1/2 c. agave nectar
1 tsp. almond extract
2 large egg whites
2 Tbsp. oil (canola or grapeseed)
1 c. unbleached flour
1 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. ground almonds (or chopped--my kids just don't like to know they're there!)
*you could also use almond butter
Preheat the oven to 350
Mix the wet ingredients. Mix the dry ingredients (except the almonds). Add the wet to the dry, stir to combine, then fold in the almonds. Fill the muffin pan full, because they won't over-rise. Bake about 20 minutes.
These are so good, not too sweet, my kids loved them! Muffins for breakfast make kids happy. Healthy muffins for breakfast make moms healthy. Win/Win.
AND I have one more for ya. I threw together this turkey chili in a snap. It was great, loaded with veggies. The kids'll love it over whole wheat pasta!
Veggie Chili w/ a Hint (of meat)
3 medium peppers, chopped (I used green and yellow)
2 red onions, chopped
2 medium zucchini, 1-inch dice
6 cloves minced garlic
1 lb lean ground turkey
2 Tbsp. olive oil
28 oz. tomato sauce
3 cans fire-roasted diced tomatoes
3 cans chili beans
3 Tbsp chili powder
1 Tbsp cumin
Salt to taste
Saute the onions and garlic over med/high heat in the olive oil. Transfer to large pot. Begin to cook the turkey over med/high. Meanwhile, add all other ingredients to the large pot (don't drain any of the cans, just throw them right in!). Add turkey after browned. Bring to a boil, reduce heat and simmer on low for an hour, stirring occasionally. Add salt to taste.
We had a ton left to throw in the freezer individually portioned for healthy go-to meals!
Sunday, October 30, 2011
Catching up!
I've been on a hiatus, I can't get caught up! Here's a cute pic of Noah and his new favorite toy, the dancing skeleton, that sings, "the club can't even handle me right now..." thanks Grandpa Joe. :)
And here's an idea for a rainy-day activity. I got the idea from my sis, and it turned out well. Easy and fun, and lasted about an hour from start to finish! AND the kids were bathed after we finished.
Take the clothes off (except diapers), give them the water colors, and let them go at it! When they're done, turn on the water, wipe it all off, then give em' a bath!
I had pics, but they're taking too long to upload... unpatient? yes. So you don't get any :)
Next up, a recipe for some easy, healthy muffins. Try these instead of those full-fat, sugar-laden preservative-filled kind:
Orange Almond Muffins
1 c. fresh orange juice
1/2 c. agave nectar
1 tsp. almond extract
2 large egg whites
2 Tbsp. oil (canola or grapeseed)
1 c. unbleached flour
1 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. ground almonds (or chopped--my kids just don't like to know they're there!)
*you could also use almond butter
Preheat the oven to 350
Mix the wet ingredients. Mix the dry ingredients (except the almonds). Add the wet to the dry, stir to combine, then fold in the almonds. Fill the muffin pan full, because they won't over-rise. Bake about 20 minutes.
These are so good, not too sweet, my kids loved them! Muffins for breakfast make kids happy. Healthy muffins for breakfast make moms healthy. Win/Win.
AND I have one more for ya. I threw together this turkey chili in a snap. It was great, loaded with veggies. The kids'll love it over whole wheat pasta!
Veggie Chili w/ a Hint (of meat)
3 medium peppers, chopped (I used green and yellow)
2 red onions, chopped
2 medium zucchini, 1-inch dice
6 cloves minced garlic
1 lb lean ground turkey
2 Tbsp. olive oil
28 oz. tomato sauce
3 cans fire-roasted diced tomatoes
3 cans chili beans
3 Tbsp chili powder
1 Tbsp cumin
Salt to taste
Saute the onions and garlic over med/high heat in the olive oil. Transfer to large pot. Begin to cook the turkey over med/high. Meanwhile, add all other ingredients to the large pot (don't drain any of the cans, just throw them right in!). Add turkey after browned. Bring to a boil, reduce heat and simmer on low for an hour, stirring occasionally. Add salt to taste.
We had a ton left to throw in the freezer individually portioned for healthy go-to meals!
And here's an idea for a rainy-day activity. I got the idea from my sis, and it turned out well. Easy and fun, and lasted about an hour from start to finish! AND the kids were bathed after we finished.
Take the clothes off (except diapers), give them the water colors, and let them go at it! When they're done, turn on the water, wipe it all off, then give em' a bath!
I had pics, but they're taking too long to upload... unpatient? yes. So you don't get any :)
Next up, a recipe for some easy, healthy muffins. Try these instead of those full-fat, sugar-laden preservative-filled kind:
Orange Almond Muffins
1 c. fresh orange juice
1/2 c. agave nectar
1 tsp. almond extract
2 large egg whites
2 Tbsp. oil (canola or grapeseed)
1 c. unbleached flour
1 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. ground almonds (or chopped--my kids just don't like to know they're there!)
*you could also use almond butter
Preheat the oven to 350
Mix the wet ingredients. Mix the dry ingredients (except the almonds). Add the wet to the dry, stir to combine, then fold in the almonds. Fill the muffin pan full, because they won't over-rise. Bake about 20 minutes.
These are so good, not too sweet, my kids loved them! Muffins for breakfast make kids happy. Healthy muffins for breakfast make moms healthy. Win/Win.
AND I have one more for ya. I threw together this turkey chili in a snap. It was great, loaded with veggies. The kids'll love it over whole wheat pasta!
Veggie Chili w/ a Hint (of meat)
3 medium peppers, chopped (I used green and yellow)
2 red onions, chopped
2 medium zucchini, 1-inch dice
6 cloves minced garlic
1 lb lean ground turkey
2 Tbsp. olive oil
28 oz. tomato sauce
3 cans fire-roasted diced tomatoes
3 cans chili beans
3 Tbsp chili powder
1 Tbsp cumin
Salt to taste
Saute the onions and garlic over med/high heat in the olive oil. Transfer to large pot. Begin to cook the turkey over med/high. Meanwhile, add all other ingredients to the large pot (don't drain any of the cans, just throw them right in!). Add turkey after browned. Bring to a boil, reduce heat and simmer on low for an hour, stirring occasionally. Add salt to taste.
We had a ton left to throw in the freezer individually portioned for healthy go-to meals!
Tuesday, September 27, 2011
Lentils, 2 Ways
Did you know that along with being breast cancer awareness month, October is also vegetarian awareness month? So, here's a challenge for ya--cut some meat this month! And no, not with a knife... cut it out of your weekly diet!
If you're a crockpot freak, as most busy moms are, here are two veggie recipes you MUST try. They are inspired by some recipes in a crockpot cookbook that I have, but without the meat, woohoo! And P.S. lentils are full of nutrition, including iron!
Lentil Tacos
serves 6ish
1 medium onion, chopped
3 cloves minced garlic
1 Tbsp EVOO
1/2 lb. dried lentils, rinsed and sorted
1 Tbsp. taco seasoning (or more if you like it spicy)
1 tsp. dried oregano
2 c. veggie broth
1/2 c. salsa
shells and condiments that you prefer
Saute onions in oil for a few minutes, add garlic, and cook about a minute more. Add onion/garlic mix to crockpot with the rest of the ingredients. Cook on low 4-6 hours (depending on a. how you like your lentils cooked and b. how strong your crockpot tends to be--mine is like the Incredible Hulk and cooks in half the time). Add water as necessary if you start to run out and want softer lentils.
Sub the lentil mix in for the meat and enjoy! These were awesome last night, Sidney loved them (of course) and even Noah got his down (he can't stand ground beef tacos).
Oh and if you can find these shells, they are awesome.
They are light and thin, but don't totally fall apart when you fill them. AND they don't have a bunch of unneccesary ingredients.
They did well! Nice and healthy... just the way we like it.
Sloppy Joes, Veggie Style
1 medium onion, finely chopped
2 large carrots, finely chopped
2 large celery stalks, finely chopped
1 c. dried lentils, rinsed and sorted
2 1/2 c. water
3/4 c. ketchup
2 Tbsp. brown sugar
2 Tbsp. Worcestershire
2 Tbsp. cider vinegar
salt to taste
Combine all ingredients in crockpot, except vinegar, stir well. Cook on low 6-8 hours, adding water if necessary. Add vinegar a little before serving. If you like them thicker and little less messy (although they are called sloppy joes for a reason), mix a couple spoonfuls of cornstarch in a tiny bit of cold water, then add to the mix until thick. Serve on whole wheat buns.
These are two easy, family-friendly ways to incorporate meatless mains into your menu this week. And, as an added bonus, you will also save money at the grocery store... you can just drop it in the mail to me, thanks.
If you're a crockpot freak, as most busy moms are, here are two veggie recipes you MUST try. They are inspired by some recipes in a crockpot cookbook that I have, but without the meat, woohoo! And P.S. lentils are full of nutrition, including iron!
Lentil Tacos
serves 6ish
1 medium onion, chopped
3 cloves minced garlic
1 Tbsp EVOO
1/2 lb. dried lentils, rinsed and sorted
1 Tbsp. taco seasoning (or more if you like it spicy)
1 tsp. dried oregano
2 c. veggie broth
1/2 c. salsa
shells and condiments that you prefer
Saute onions in oil for a few minutes, add garlic, and cook about a minute more. Add onion/garlic mix to crockpot with the rest of the ingredients. Cook on low 4-6 hours (depending on a. how you like your lentils cooked and b. how strong your crockpot tends to be--mine is like the Incredible Hulk and cooks in half the time). Add water as necessary if you start to run out and want softer lentils.
Sub the lentil mix in for the meat and enjoy! These were awesome last night, Sidney loved them (of course) and even Noah got his down (he can't stand ground beef tacos).
Oh and if you can find these shells, they are awesome.
They are light and thin, but don't totally fall apart when you fill them. AND they don't have a bunch of unneccesary ingredients.
They did well! Nice and healthy... just the way we like it.
Sloppy Joes, Veggie Style
1 medium onion, finely chopped
2 large carrots, finely chopped
2 large celery stalks, finely chopped
1 c. dried lentils, rinsed and sorted
2 1/2 c. water
3/4 c. ketchup
2 Tbsp. brown sugar
2 Tbsp. Worcestershire
2 Tbsp. cider vinegar
salt to taste
Combine all ingredients in crockpot, except vinegar, stir well. Cook on low 6-8 hours, adding water if necessary. Add vinegar a little before serving. If you like them thicker and little less messy (although they are called sloppy joes for a reason), mix a couple spoonfuls of cornstarch in a tiny bit of cold water, then add to the mix until thick. Serve on whole wheat buns.
These are two easy, family-friendly ways to incorporate meatless mains into your menu this week. And, as an added bonus, you will also save money at the grocery store... you can just drop it in the mail to me, thanks.
Wednesday, September 21, 2011
Let's Just Get This Straight...
After a quick visit with my family over the weekend, my sisters and I established that we are good at very different things--but we each have our "thing". Mine, well, obivously, is health and fitness (and hair cutting, apparently, sweet. that beauty school stint did me good after all).
After reading their hilarious posts here and here (seriously, if you want a laugh, have at it), I came to the conclusion that even though we each have our own thing, we do have one important commonality (the most important of all)... Jesus. Inspired by that, and the fact that He is more important to us than our other "things", I wanted to clarify something.
I AM a health-nut (most of the time). I LOVE exercise, especially the sweating, puking kind. I AM a believer in alternative medicine, when possible and smart. I DO feel like a huge emphasis should be put on the way we treat our physical bodies.
Here's the B-U-T...
I don't believe it's THE most important thing (are you loving the all-caps yet?). The most important focus in our lives should be our faith in and reliance upon God. So let's just get it straight that although I do love to talk about my food, it isn't what my life revolves around... that's what the blog is for.
Sometimes we all just need a stiff kick in the pants to remember what we're here for.
NOW I'm going to work out. And EAT. In that order.
After reading their hilarious posts here and here (seriously, if you want a laugh, have at it), I came to the conclusion that even though we each have our own thing, we do have one important commonality (the most important of all)... Jesus. Inspired by that, and the fact that He is more important to us than our other "things", I wanted to clarify something.
I AM a health-nut (most of the time). I LOVE exercise, especially the sweating, puking kind. I AM a believer in alternative medicine, when possible and smart. I DO feel like a huge emphasis should be put on the way we treat our physical bodies.
Here's the B-U-T...
I don't believe it's THE most important thing (are you loving the all-caps yet?). The most important focus in our lives should be our faith in and reliance upon God. So let's just get it straight that although I do love to talk about my food, it isn't what my life revolves around... that's what the blog is for.
Sometimes we all just need a stiff kick in the pants to remember what we're here for.
NOW I'm going to work out. And EAT. In that order.
Tuesday, September 6, 2011
No Recipe Tuesday
I was supposed to have a recipe. However, we got home from work at 6pm and in my haste to de-clutter the house today, I ran out of time to prep dinner... oops.
It turned out fine. A little barley, a little beanage, some veggies, and a good orange miso sauce to tie it all together. Worked out great! Although we didn't eat until almost 7... oops again.
On another note, we had a great Labor Day weekend.
Here are a couple of pics from an evening of outdoor fun with some friends (it WAS fun, although our children came home with gashed knees, elbows, and foreheads... oops AGAIN)!
P.S. Turns out Noah's a 3-yr-old frisbee prodigy. Who knew?
It turned out fine. A little barley, a little beanage, some veggies, and a good orange miso sauce to tie it all together. Worked out great! Although we didn't eat until almost 7... oops again.
On another note, we had a great Labor Day weekend.
Here are a couple of pics from an evening of outdoor fun with some friends (it WAS fun, although our children came home with gashed knees, elbows, and foreheads... oops AGAIN)!
P.S. Turns out Noah's a 3-yr-old frisbee prodigy. Who knew?
Saturday, September 3, 2011
You Just Have to Use Your Noggin...
I came home from work this morning with not a clue what we would have for lunch. We were out of bread, peanut butter, grains, and more. We had a lot of different veggies and fruit, but could I make a meal out of that?
Sure!
One key to coming up with recipes on the fly is to work with what you have and think about what flavors go together. And so, this recipe was born. I'm quite proud of it and since I know being prideful is NOT one of the fruits of the spirit, I'll be generous and kind and share with you to make up for it.
Italian Tempeh Salad:
Serves 2 (or 4 small side salads)
*Note, tempeh, which is essentially a block of fermented soybeans (protein!), is not available here in FLW, MO. So stock up next time you go to Springfield or St Louis and stick it in the freezer like you would meat (and it's a whole lot cheaper than a pound of beef).
1 block plain tempeh
1/3 c. low sodium soy sauce
water to cover
1 c. chopped tomatoes
3 cloves minced garlic
2 Tbsp. olive oil
1/3 c. crumbled feta (plain or herb/garlic) (or make it vegan with daiya or other vegan cheese)
2 chopped green onions
1 Tbsp. balsamic vinegar
black pepper to taste
1 lemon
dark salad greens (not iceberg, AKA water)
In large skillet, add soy sauce, crumble in the tempeh, then cover with water. Bring to a boil, simmer about 10 minutes, uncovered, until most of the water is gone.
Meanwhile, chop tomatoes, add to a large bowl with garlic, olive oil, feta, green onions, and balsamic vinegar.
Drain remaining liquid from tempeh, then toss tempeh with other ingredients in the large bowl. TASTE first, then add pepper if you need more spice.
It'll look something like this:
I know, it looks like peanuts, but it's soybeans, I promise. Now try not to eat it straight out of the bowl (you'll want to).
Place lots of salad on two dinner plates. Squeeze half of a lemon over each salad. Top with tempeh mix.
Now, since my kids tend to give me looks like this
And this
when I serve salads as a meal... I also quickly roasted some zucchini and sweet potato in the oven for them. And served them this salad instead:
Some greens, cranberries, and crushed raw pumpkin seeds.
The moral of the story is that you CAN find lunch in a flash, without stopping at McD's on the way home... you just gotta use that noggin. Oh and keep your pantry well-stocked with essentials!
Next up... how to get your kids eating better (even the picky ones):
Sure!
One key to coming up with recipes on the fly is to work with what you have and think about what flavors go together. And so, this recipe was born. I'm quite proud of it and since I know being prideful is NOT one of the fruits of the spirit, I'll be generous and kind and share with you to make up for it.
Italian Tempeh Salad:
Serves 2 (or 4 small side salads)
*Note, tempeh, which is essentially a block of fermented soybeans (protein!), is not available here in FLW, MO. So stock up next time you go to Springfield or St Louis and stick it in the freezer like you would meat (and it's a whole lot cheaper than a pound of beef).
1 block plain tempeh
1/3 c. low sodium soy sauce
water to cover
1 c. chopped tomatoes
3 cloves minced garlic
2 Tbsp. olive oil
1/3 c. crumbled feta (plain or herb/garlic) (or make it vegan with daiya or other vegan cheese)
2 chopped green onions
1 Tbsp. balsamic vinegar
black pepper to taste
1 lemon
dark salad greens (not iceberg, AKA water)
In large skillet, add soy sauce, crumble in the tempeh, then cover with water. Bring to a boil, simmer about 10 minutes, uncovered, until most of the water is gone.
Meanwhile, chop tomatoes, add to a large bowl with garlic, olive oil, feta, green onions, and balsamic vinegar.
Drain remaining liquid from tempeh, then toss tempeh with other ingredients in the large bowl. TASTE first, then add pepper if you need more spice.
It'll look something like this:
I know, it looks like peanuts, but it's soybeans, I promise. Now try not to eat it straight out of the bowl (you'll want to).
Place lots of salad on two dinner plates. Squeeze half of a lemon over each salad. Top with tempeh mix.
Now, since my kids tend to give me looks like this
And this
when I serve salads as a meal... I also quickly roasted some zucchini and sweet potato in the oven for them. And served them this salad instead:
Some greens, cranberries, and crushed raw pumpkin seeds.
The moral of the story is that you CAN find lunch in a flash, without stopping at McD's on the way home... you just gotta use that noggin. Oh and keep your pantry well-stocked with essentials!
Next up... how to get your kids eating better (even the picky ones):
Thursday, September 1, 2011
Sometimes a Little Comfort's All You Need...
When I think of homemade bread, and thick, creamy potato soup I think of the comforts of home... and a lot of fat, especially from a cow. Hmmm... let's change that, shall we? I'm telling ya, you won't miss the cow.
Disclaimer: I didn't write this down as I created it, so I'm trying to remember the exact recipe as I write--just TASTE it as you go and adjust (as little as possible, now, don't ruin it!).
Homemade Creamy Potato Corn/Carrot Soup (Vegan):
Serves 4
1 c. raw cashews, soaked in 1 1/2 c. water--do this FIRST, they need to sit for at least an hour
1 1/2 lb. yukon gold potatoes
1 Tbsp. olive oil
1 small onion, finely chopped
3 cloves minced garlic
2 c. fresh or frozen corn
4 medium carrots, coarsely chopped
4 c. veggie broth (plus more for thinning)
2 c. plain full-fat soy milk (unsweetened)
1 Tbsp. dried chives
1 tsp. dried thyme
1 Tbsp. dried parsley
salt and pepper to taste
Pour water over cashews and allow to soak at least an hour. Heat oil in large skillet or soup pot (med/high), add onions and sautee for about 8 minutes. Add garlic, cook one more minute. Add potatoes, carrots, and spices with a little salt and pepper. Stir to combine, then add veggie broth. Simmer, covered, for about 20 minutes. Stir in soy milk, continue to cook over low heat for about 10 minutes. Mash potatoes right in the skillet with a potato masher, until most of them are mashed (some chunks are okay).
Add the cashews and soak water to a blender and blend until creamy (as creamy as possible), adding a little more water if necessary. Pour into the soup, stir to combine. Add corn, and continue to cook until heated through. Add salt and pepper to taste.
This stuff is GOOD:
Serve it up with a Kale Sunshine Salad:
P.S. I used curly kale and it still turned out delish.
Add some homemade bread (with Earth Balance, non-hydrogenated spread):
If I were going to publish a cookbook, this soup would totally be in it. But I'm prone to taking on way too much at one time, so I'm not. I'll just share it with you instead.
Good food comforts the soul... seriously. And you won't leave the table feeling tired and bloated.
Disclaimer: I didn't write this down as I created it, so I'm trying to remember the exact recipe as I write--just TASTE it as you go and adjust (as little as possible, now, don't ruin it!).
Homemade Creamy Potato Corn/Carrot Soup (Vegan):
Serves 4
1 c. raw cashews, soaked in 1 1/2 c. water--do this FIRST, they need to sit for at least an hour
1 1/2 lb. yukon gold potatoes
1 Tbsp. olive oil
1 small onion, finely chopped
3 cloves minced garlic
2 c. fresh or frozen corn
4 medium carrots, coarsely chopped
4 c. veggie broth (plus more for thinning)
2 c. plain full-fat soy milk (unsweetened)
1 Tbsp. dried chives
1 tsp. dried thyme
1 Tbsp. dried parsley
salt and pepper to taste
Pour water over cashews and allow to soak at least an hour. Heat oil in large skillet or soup pot (med/high), add onions and sautee for about 8 minutes. Add garlic, cook one more minute. Add potatoes, carrots, and spices with a little salt and pepper. Stir to combine, then add veggie broth. Simmer, covered, for about 20 minutes. Stir in soy milk, continue to cook over low heat for about 10 minutes. Mash potatoes right in the skillet with a potato masher, until most of them are mashed (some chunks are okay).
Add the cashews and soak water to a blender and blend until creamy (as creamy as possible), adding a little more water if necessary. Pour into the soup, stir to combine. Add corn, and continue to cook until heated through. Add salt and pepper to taste.
This stuff is GOOD:
Serve it up with a Kale Sunshine Salad:
P.S. I used curly kale and it still turned out delish.
Add some homemade bread (with Earth Balance, non-hydrogenated spread):
If I were going to publish a cookbook, this soup would totally be in it. But I'm prone to taking on way too much at one time, so I'm not. I'll just share it with you instead.
Good food comforts the soul... seriously. And you won't leave the table feeling tired and bloated.
Friday, August 19, 2011
Donuts are a Kid's Best Friend...
I'm not usually a heavy breakfast eater (or cooker). We usually just stick with things like fruit, yogurt, cereal, and oats. But this morning I was feeling like a donut (literally, not figuratively, although that happens occasionally too), so I decided to throw some together. I knew the kids would be excited--just the word "donut" elicits a response like no other. So, without further adieu...
Vegan Cinnamon Sugar Donuts...Guilt-Free!
2 c. spelt flour
1 Tbsp. baking powder
1/2 tsp. salt
1 c. nondairy milk (Rice, for me today)
1 Tbsp. apple cider vinegar (love Bragg brand)
1 flax "egg" (1 Tbsp ground flax seed mixed with 3 Tbsp. water)
1 tsp pure vanilla extract
1/2 c. pure maple syrup (Grade B if you can)
1/4 c. nondairy, plain yogurt
1 dropper-full vanilla stevia (or 1/2 Tbsp of the granulated)
1/2 c. unsweetened coconut (optional, I just love coconut)
1 Tbsp. vegan margarine
cinnamon/sugar mix (about a Tbsp of each)
Preheat oven to 350. Add cider vinegar to milk, let sit for a couple of minutes. Meanwhile, sift together flour, baking powder, and salt. In a seperate bowl, stir together milk mixture, flax egg, vanilla, maple syrup, yogurt, and stevia. Add wet ingredients to dry ingredients, in as few strokes as possible. Fold in coconut, if using. Bake 15-20 minutes, until they spring back to the touch.
Allow to cool for just a couple of minutes, then gently transfer to a cooling rack. Try not to eat one on the way.
Melt the margarine in the microwave about 20 seconds. Brush lightly over the donuts. Sprinkle cinnamon/sugar mixture over the top. Devour while they're warm!
A little of this:
Plus a little of this:
Equals a perfect morning for two little rugrats:
Vegan Cinnamon Sugar Donuts...Guilt-Free!
2 c. spelt flour
1 Tbsp. baking powder
1/2 tsp. salt
1 c. nondairy milk (Rice, for me today)
1 Tbsp. apple cider vinegar (love Bragg brand)
1 flax "egg" (1 Tbsp ground flax seed mixed with 3 Tbsp. water)
1 tsp pure vanilla extract
1/2 c. pure maple syrup (Grade B if you can)
1/4 c. nondairy, plain yogurt
1 dropper-full vanilla stevia (or 1/2 Tbsp of the granulated)
1/2 c. unsweetened coconut (optional, I just love coconut)
1 Tbsp. vegan margarine
cinnamon/sugar mix (about a Tbsp of each)
Preheat oven to 350. Add cider vinegar to milk, let sit for a couple of minutes. Meanwhile, sift together flour, baking powder, and salt. In a seperate bowl, stir together milk mixture, flax egg, vanilla, maple syrup, yogurt, and stevia. Add wet ingredients to dry ingredients, in as few strokes as possible. Fold in coconut, if using. Bake 15-20 minutes, until they spring back to the touch.
Allow to cool for just a couple of minutes, then gently transfer to a cooling rack. Try not to eat one on the way.
Melt the margarine in the microwave about 20 seconds. Brush lightly over the donuts. Sprinkle cinnamon/sugar mixture over the top. Devour while they're warm!
A little of this:
Plus a little of this:
Equals a perfect morning for two little rugrats:
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