Friday, January 31, 2014

Vegan kid friendly lunch buffet

I love feeding my kids healthy nutritious food but I don't like when they won't eat what I make. 

The easiest way to get them to eat a variety of food is to give them small portions of different lunch options. 

This way if they don't like something, there is not much of it that they have to eat. 

I call it buffet lunch and the kids love it!!

My rule is if the kids want more of any of the options that they must eat everything first. This way they don't fight eating food they don't like because it's just a little bit and then they can get more of what they want. 

Leftover veggie and wild rice casserole

So the other night I made way too much quinoa and wild rice and had half a pot leftover. 

The next night I knew I needed to use the leftover rice mixture but wasn't sure how. 
I decided I would try a casserole because they are quick and easy. 

Leftover or cooked rice blend 
Veggies in the fridge or on the counter
(I had zuchinni, onion, mushrooms, spinach, garlic, and ginger)

I diced all of my veggies, garlic, ginger, and left the spinach whole.

Mix diced veggies and rice together in a bowl with salt, pepper, and soy sauce. Just a bit of each (salt, pepper, and soy sauce) because you don't want it to be too salty.

Bake in a baking dish covered with foil on 350' for 60 minutes or until the casserole reaches the brownness of your liking :-)

Garlic, lemongrass, ginger roasted vegetables

I love roasting vegetables!!! I love how healthy, versatile, and easy they are.

Last night I was using up my veggies in my fridge before I go grocery shopping again. 

This is a great way to use up the end of the produce in the fridge. 

So I had a bulb of garlic, a chunk of ginger, and two lemongrass stalks that I decided to dice into thick slices. 

I tossed the diced mixture in a bowl and added sliced zuchinni rounds, onion rings, brocolli florets, and a mushroom medley (oyster, shiitake, and crimini). 

I tossed the mixture in the bowl with an olive and peanut oil blend until all veggies were lightly coated with oil. Once I have coated the veggies in oil, I sprinkle salt and pepper and mix again. 

This time I sprinkled soy sauce on too but that ingredient is optional :-)

I roast veggies in a roasting pan or on a cookie sheet at 425' for 45-60 minutes. Toss veggies once or twice during cooking. Veggies are done when they are roasted to your liking. 

I served the roasted veggies with quinoa and wild rice. 

Veggies of your choice
A bulb of fresh garlic peeled and diced
(Optional: diced fresh ginger and lemongrass)
Salt and pepper
Roasting pan or cookie sheet

Roast veggies on 425' for 45-60 minutes.

Sunday, January 12, 2014

Natural ear ache remedy

So last night Brodie's ear got super red and he said it hurt and stung. We all know what that means :-(

Naturally I turned to a natural remedy. Coconut oil and tea tree oil ear drops.

I simply mixed a tablespoon of coconut oil with one drop of tea tree oil. Next I warmed the mixture until it liquified. I took a dropper and dropped a couple drops in Brodie's ear. 

Instantly he said his ear felt better. I kept rice compresses and sea salt compresses alternating on his soar ear all night. 

I also rubbed the coconut mixture on the bottom of his feet and put clean socks over the oily feet. 

This morning after his Epsom salt and baking soda bath, I did this once more (used the ear drops). You can't even tell how miserable he was last night. He is up and at them.
I am shocked how well this worked and had to blog about it. I am going to keep using it today maybe once or twice. Just to insure I've let the antiviral properties of the oil drops fully do their job.

This remedy is going into my master remedy guide for sure!

Disclosure: I am not a doctor and this is just friendly advice.

Monday, January 6, 2014

Thai roasted veggies over rice

I love roasted vegetables! They are easy and delicious. 

This recipe is quick and versitile just like I like them!

Simply chop vegetables of your choosing and place them in a big mixing bowl. Next add diced garlic, lemongrass, basil, and ginger to the mix. Then, toss mixture lightly with peanut oil and sea salt. Roast in a large baking dish or on a cookie sheet at 425 for forty minutes, stir after twenty minutes. Serve over rice and enjoy! 

Vegetables I used this time:

I served the roasted vegetables over jasmine rice with a homemade habenaro pineapple sauce.

Sauce: Blend pineapple, Thai basil, diced habenaro and garlic. Then simmer for twenty minutes on low with diced tomatoes. 

This is a base recipe so play around with it and make it your own.