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    • After School Snack- Recipe Highlight

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    •  3/31/2014 2:44:42 PM
    • This is one of my children's favorite afterschool snacks!

      I love when I take the time to make these- so they are warm and fresh when my children walk in the door from school.  There is something about having something ready for your kids when they come home from school, that screams:  "I LOVE YOU!"  I am really trying to work on this... but somedays I fail horribly.  ("WHAT?  It's 3:00 pm already...I haven't even gotten dressed yet!").


      When I work with my TIME, and tell my children I love them with

      healthy food after school...I feel blessed!

      (Especially when there is CHOCOLATE involved!)


         FEED Children daily.

      Feed them emotionally, spiritually, and of course PHYSICALLY.

      Much love, {m}

      ...also known as VETERAN Mommy


      Chocolate Chip Zucchini Muffins (No Dairy, No Eggs, No Oil)




      1 1/4 cups whole wheat pastry flour

      1/4 cup unsweetened cocoa

      1 1/4 tsp baking powder

      3/4 tsp baking soda

      1/2 tsp salt

      1 tsp cinnamon

      1 whole banana, mashed

      1 cup raw sugar- or sugar substitute

           (I used 1/2 cup sucanat and 1/2 date sugar.  Agave Nectar could work)

      1/2 cup unsweetened applesauce

      1/4 cup non-dairy milk (I used vanilla soy milk)

      1 cup shredded zucchini (I did a little more than this)

      Chocolate Chips- add as much or as little (Carob or Vegan OR any other kind that will help make your kids eat this delicious muffin!)

      Optional:  Chopped walnuts






      Preheat over to 350 degrees.  Mix the flour, cocoa, baking powder, baking soda, salt and cinnamon together.  In another bowl, cream mashed banana with applesauce and sugar.  Add in soymilk, vanilla, zucchini, chocolate chips and nuts if desired.  Stir until evenly combined.  Slowly add the dry flour mix to the wet mix, stirring until just combined.


      Grease muffin pan or if using liners, lightly spray inside of liners with cooking spray to prevent sticking.


      Spoon batter into greased muffin pan and bake 18-25 minutes, or until toothpick inserted into the center comes out clean.


      Store in fridge or freezer for a quick and yummy snack! 


      *I made 15 muffins with this recipe.  And they were gone before I could even put them in the freezer :)

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    • The Best Quinoa Salad...EVER!

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    •  3/29/2014 12:31:47 PM


      To find and create recipes that are SUPER HEALTHY...

      Full of PLANTS...

      AND (most importantlyKids will Love!

      Check out this amazing Quinoa Salad Recipe HERE.


      We made this salad for lunch today...I count this as WFM KID APPROVED,

      Because 3 out of my 4 children ate it up!  My picky child, who I love dearly...only ate the sweet potatoes.  Last year, he wouldn't even try them- so yes, I celebrated!




      much love, {m}

      • This looks so good, but where is the recipe?
      • I would love to see the recipe!
      • I would love to see the recipe!
      • Click on the green
      • Click on the green word that says "HERE". The whole sentence is "Check out this amazing Quinoa Salad Recipe HERE".
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    • Post Work-Out LEMON LIME Protein Drink

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    •  3/22/2014 4:53:43 PM
    • Here is our POST Work-Out Protein Drink!  After a quick work-out or a extra long run...this drink hits the stop!

      It's made with HEMP Protein- which is a WHOLE FOOD (not an isolate, like the other processed white powders out there).  Hemp protein is raw, vegan, and minimally processed.  Made simply by milling whole hemp seeds.  And it's GREEN, because it still contains that wonderful ALKALINE-forming chlorophyll.

      THE when my kids run with me (usually for my cool-down)...then I make an extra large drink and we all sit outside and enjoy!

      WE got the idea for this drink from Brenden Brazier (vegan athlete) Check him out here.


      Lemon Lime HEMP Protein Drink (post work-out)

      SERIOUSLY...this stuff works!

      Place the following in a high powered blender- and blend until smooth.  I like to drink it over ICE.


      2 cups Water

      The juice of 1 large lemon and 1 lime or 2-3 limes (Or whatever you have on hand)

      1 tsp HEMP OIL

      4 TBS Hemp protein powder

      4-6 dates (small and chopped) or 2-3 Medjool Dates (seed removed)

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    • Asparagus Recipes

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    •  3/8/2014 2:22:39 PM

      It's the beginning of that wonderful time of the year when asparagus is in season.  You can purchase this green vegetable year round but spring is the best season for fresh asparagus.  Crops are harvested from late February to June, with April being the prime month.

      I thought I would share my favorite ASPARAGUS recipes! 


      Creamy Asparagus Soup


      2 bunches asparagus
      1/2 onion chopped (I love using a sweet onion)
      3 stalks celery choppedf
      2 carrots chopped
      2 cloves garlic, minced
      Blender Cream Sauce (see recipe below)
      White pepper to taste (optional)


      1.  Steam asparagus until tender (do not over cook, but they need to be soft enough to blend).

      2.  Make the CREAM SAUCE (recipe below).
      3.  Sauté onion, celery, carrot and garlic in a large soup pot.  You can use a small amount of water to saute, or oil if desired.  Cook until tender, then add the cooked asparagus to the soup pot and stir to combine.

      4.  Add the cream sauce (see details below) to the sautéed mixture.  Keeping the stovetop on medium-low, still cooking the mixture (but not bringing it to a boil).

      5.  Begin blending the soup mixture, 3 cups at a time in a high-powdered blender.  Blending the veggies and cream sauce together, making a smooth green soup.  You can blend the entire soup, or leave some veggies out to make the final product more chunky.

      6.  Once entire mixture has been blended, bring to a boil, stirring constantly as it thickens to keep it from lumping.  Add white pepper to taste (optional). As soon as it thickens, turn to low or remove from heat.  Serve and enjoy!


      Basic Cream Sauce
      1 cup raw cashew nuts
      2 cups water
      1 teaspoon salt or more to taste
      2 teaspoons onion powder
      3 tablespoon Chicken-Like Seasoning (Better than Bouillon Vegetarian Paste works great!)
      ½ teaspoon garlic powder
      2 tablespoons cornstarch, flour, or Clear Jel
      1 ½ cups more water (to be added after blending)


      Place all ingredients in blender and blend on high for about 2 minutes until smooth.  (Make sure mixture is smooth- not gritty. A high powered blender is optimal, i.e. Vita-mix).
      When the mixture is smooth pour into pan with sautéed veggies.  Add the 1 ½ cups more water to the blender, swish it around, and add to the mixture in the pan.





      My mom recently made this recipe for me and it was super yummy!  I can't wait to make it on my own and take a picture :)


      Asparagus Salad



      1/3 cup balsamic vinegar 

      2 tablespoons olive oil
      1 tablespoon Dijon mustard
      1 tablespoon chopped fresh marjoram or 1 teaspoon dried
      1 teaspoon minced garlic
      2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
      1 small red bell pepper, diced
      1/3 cup chopped pecans, toasted
      1.  Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper. 
      2.  Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.
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