Zucchini Spaghetti-- Grain free, gluten free

Is there a way to enjoy spaghetti without the noodles?

YES!

This spiralizer can be purchased online for about $40 or less. It is quick and easy to make noodles with squash-- and the clean-up is a breeze.  I use zucchini to make noodles-- they are very mild and the consistency comes out like noodles.

I found these cute little individualized ceramic dishes at Walmart, and use them for me and Noah, because we like to use Organic Muir Glen spaghetti sauce.  Jeff and the boys like the Organic Bertolli sauce, so we make theirs in a large ceramic dish.

This meal takes about 10 - 15 minutes to prepare, then about 30-40 minutes to bake.

When zucchini noodles cook, they produce quite a bit of liquid.  We have addressed this 2 different ways.

1. Bake the noodles first, then pour off water before you add spaghetti sauce and cheese
2. Add zucchini noodles, cover with spaghetti sauce and grated cheese, bake, then pour the excess liquid off after the meal has baked.

Experiment and see what works best for you.  Add a small salad and you have a wonderful, satisfying, gluten-free meal.

Kale chips

Oh my goodness!

I have found my new favorite snack!  Home-made kale chips!!!

Noah and I stood over the baking sheet and devoured them in seconds.

All that is needed is kale, a drizzle of melted butter or olive oil and some salt.  Seriously!

Below is the recipe I use:

• Remove the leaves from the stems and tear into bite sized pieces
• Very very slightly drizzle with melted butter or olive oil
• Lay flat on a baking sheet-- try not to overlap
• Sprinkle with coursely ground sea salt
• Experiment with favorite herbs... garlic, cumin etc
• Bake in a pre-heated oven (350 degrees) for 10 - 15 min
• Enjoy!

Massage Kale salad

Anyone who knows me well (and for many that know me casually) know that I LOVE KALE!

I put it in many things I cook and in smoothies and juice and I've learned some new ways to eat it that are amazing!

One of these is a massaged kale salad.  If you google "massaged kale salad", you will see many recipes, some include mango and pumpkin seeds, some include avocado and craisins.  Whatever else  you include, the base is massaged kale.  My sis-in-law served it to us several years ago in California and we all loved it (thanks Rebecca).

I often just include one or two hard-boiled eggs and it is a very satisfying and filling meal.  I have served it to guests and brought it to an office potluck and there is never any left.

Below is my favorite way to make it:

• large bunch or two of kale (I've used every variety)
• cut the leaves off the spine (only use the leaves)
• drizzle with a bit of olive oil and salt
• massage until the kale gets soft
• combine and whisk together 1 or 2 juiced lemons, 1/4 cup olive oil, something to sweeten it (stevia, honey or agave)-- adjust the amounts for your own pallet
• drizzle dressing over softened kale
• salt & pepper to taste
• extras

Enjoy!

Noah suggested that we add capers, which turned out to be a great idea.  Experiment!

Vegan Shepherd's Pie

We had a St. Patty's Day potluck at the office.  In researching what dish I was going to make (I took "Corn O'Brien- made without bacon), I saw many pictures of Shepherd's pie.

I have fond memories of eating Shepherd's pie when growing up.  So, I was determined to make it for my family... minus the beef.

I didn't realize all the different ways there are to make Shepherd's pie... the kind my Mom made included green beans, mashed potatoes and ground beef.  So, that is what I did too.

I used this Veggie ground pictured below for the "beef".  I used a little bbq sauce for flavor.  It really turned out well... the boys LOVED it!

The bottom was a layer of mashed potatoes (using Silk creamer, salt, garlic & partial skin-on red potatoes).  Next layer was green beans.  Third layer was our seasoned "meat".  The top was another layer of mashed potatoes.  Baked it in the oven, covered, on 350 until warm.  In the last few minutes I took off the lid to brown the top of the potatoes.  Delicious!

Home-made Potato Chips

Some nights we have a big salad and home-made potato chips. We use sweet potatoes & white potatoes.  On this particular evening, Noah wanted to be the chef.

I had to help him slice the potatoes with the mandolin veggie slicer (pictured below leaning against the wall).

He sprayed the cooking trays with non-stick grapeseed oil spray, spread out the potatoes and sprinkled on the seasoning.

Below is everything we used to make these yummy home-made baked potato chips.

Recipe:

• Sliced Potatoes
• Non-stick spray
• Braggs to spray on potatoes so the seasonings "stick"
• Seasonings:  celtic sea salt, garlic, chili pepper

Stir-fry with Kale & Coconut oil (and magic ingredient)



I love Kale!  It ends up in everything I can put in it without facing mutiny from the boys.

Even they like it when it ends up in stir-fry!

Recipe:

• Cook onion & garlic in coconut oil
• Toss in sliced carrots, celery
• Cook until slightly tender, then toss in chopped kale
• Add what I call the magic ingredient... a few drops of toasted sesame oil
• Season with a little celtic sea salt or Braggs
• Serve with steamed brown rice, quinoa or millet

Salad in a jar.... vacuum sealed to extend freshness

Sometimes we have time to get really organized for the week by preparing quick, go-to salads.  And sometimes, we even have time to make specialized salads for each family member, since we all have different favorites (Taylor enjoys using his label-maker).

All you need are some mason jars, a push-pin tack, some electrical tape and an inexpensive ziplock vacuum sealer and you can vacuum seal salads that easily last for a week in the fridge.

The first step is to make a hole in the lid of the mason jar.

Next, you lightly place the electrical tape over the hole, then screw the lid on the filled mason jar and pump the vacuum sealer until the air is removed and you've sealed the lid.  We always test it to make sure it has sealed.

The best way to fill the jars is with the hardest veggies on the bottom-- examples: carrots, broccoli, cauliflower, celery.

Next comes the softer veggies like sweet peppers, cucumbers, onions.

The greens will always go on top.

If we are going to eat the salads at home, we often put dressing in the bottom, followed by broccoli, cauliflower & carrots, which marinates them until it's time to eat.  Just shake the jar well to mix the dressing and you can eat your salad right out of the jar!

But, if using the salads to prepare lunch containers, we take dressing with us and add it later.