Happy Meals

I dunno if you guys want ideas but here are some of the latest and greatest (?) from the hippie kitchen. 

Kale salad with candied nuts, dried cranberries & smoky lemon tahini dressing.

1 large bunch of kale, washed, de-stemmed, ripped into bite sized pieces

1/3 cup dried cranberries

1 cup candied nuts (I used almonds and pecans)

Bon Appetit’s Smoky Lemon Tahini Dressing – I halved it and added 1 tbsp of both miso paste and maple syrup

Wednesday was national frozen yogurt day (uhhh, that’s a thing??) so Menchie’s was giving away 6 oz. of free fro yo.  I am a fan, so I took advantage.  It was on my walking route anyway. 

As you can see, my cup runneth over 6 ounces (obviously).  I had ADD and got 6 different flavors with blueberries.  But since I have mega reflux with soft serve, I only had a tiny bit at once.  I actually still have most of it in our freezer.

Hippie bowl.  Typical.  Quinoa, seitan, carrots, avocado, nooch.  Prenatal on the side.

Quesadillas & soup.

I had the butternut squash soup, Kyle had the vegetarian spicy chili.

I used Rudi’s GF fiesta tortillas, Kyle used whole wheat tortillas.

I did daiya, Kyle did cheddar.

For the first time ever, I baked the quesadillas in the oven.  Not sure if that’s a normal thing to do, but it seemed easier than stove top since I was making more than one.  It worked great!

I just rubbed each side of the tortilla with a touch of Earth Balance, placed the cheese in between, and cooked them for a few minutes on 350 degrees before cranking it up to broil for 1-2 minutes.

They got nice and crispy.  BTW, I couldn’t even taste the difference between the “fiesta” flavored tortillas and the regular ones.  And Imagine’s butternut squash soup is fantastic.

New flavors of Chobani yogurt   I’ve only tried the pear so far.  It’s really really good.

I think the banana ones will make for some amazing baked goodies. 

Baked potato with daiya mozzarella.  I didn’t cheat with the microwave, I used the oven.  Ever since I did this I can’t go back to using the microwave.  [<---Lies; I’m sure my tune will change once I’m taking care of an infant]

Crock-pot cabbage soup with veggies and Italian Field Roast vegan sausage.

This dish was inspired by Bon Appetit’s Vegetable Pot-au-Feu with Soft Thyme-Scented Polenta.  I had to look up what a pot-au-feu was to make sure I wasn’t way off in my adaptation of it.  It’s basically a French beef stew thing made with leftover veggies and cuts of meat.  So I made a vegan version. 

We had leftover Field Roast, cabbage, carrots, and celery, so I threw it all in a pot with some TJ’s 21 season salute, and olive oil.  4 hours on low = slow cooker magic.

I made the polenta separately, and served the sausage & cabbage portion over it.

Bread with Earth Balance.

I made a wheat loaf rather than a GF one because I was nervous I’d go into labor before a non-wheat loaf got finished (I’m the only one who eats the GF bread, whereas Kyle and I both eat the wheat ones). 

What I’ve noticed in these past few weeks especially as pregnancy drags on, is that I can’t be as lax as I used to be in regards to FODMAPs.  Nowadays my symptoms are horrible with super small amounts that I could previously tolerate.  So if I do have wheat bread, it’s the only FODMAP for the day.

Instead, I have gluten free grains.  Like the steel cut oats above.

I made them in the rice cooker (overnight), so I woke up to perfectly prepared steel cut oats that involved zero effort from me.  I topped it with almond milk, half a banana, and Reginald’s cashew butter. 

I made them in the rice cooker rather than the crock-pot because I wanted a small serving (plus the crock was occupied with the aforementioned cabbage thang).  I have to be honest, I definitely prefer the crock-pot version.

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