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    • HAPPY NEW YEAR GIVEAWAY!

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    •  12/31/2011 2:23:42 PM
    • GIVEAWAY

       

      We wanted to help you kick off the New Year with a healthy breakfast the whole family will LOVE! We are giving away a two-pack of our Whole Grain Blender Waffle Mix!! Each package makes 8 small waffles!

       

       


      TWO WAYS TO ENTER:

       

      1-Check out our Marketplace and let us know what you think in the comments below. Any items you would Love to see? Let us know!

       

      2-Share our link on facebook or twitter and let us know in the comments on this blog post.

       

      *If you do both, leave TWO comments letting us know. It will count as TWO entries! GOOD LUCK!

       

      **Winner to be announced FRIDAY JANUARY 6th 2012** (Enter up until 8pm Mountain Time on the 6th)

       

      HAPPY NEW YEAR!

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    • Apple cinnamon scones/lunchbox

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    •  12/31/2011 2:13:09 PM
    •  



          With the New Year approaching, I know goals are on the forefront of our  minds. Sometimes making lunch for our children we can get complacent. My goal this year is to keep it fun and let my kids play a bigger role in their lunch box choices. Allowing them to pick what fruit and veggie they want will give them power and help motivate them to eat what they have chosen!

       

       This lunch, Tofurkey on whole wheat, cucumbers, grapes and an apple cinnamon scone. (see recipe below)

       

       

       

       

       

      Apple Cinnamon Scones: (adapted from babycakes, best source for gluten-free and vegan treats in NYC!)


      1 C chopped apples (I like gala but any type will work)

      2 C whole spelt flour (found in bulk bins at health food stores)

      1/2 tsp salt

      1 TBSP baking powder

      1/2 TBSP cinnamon

      1/3 C coconut oil 

      1/3 C agave nectar

      1 TBSP vanilla

      1/4 C HOT water

       

      Preheat oven 350. Wisk together flour, baking powder, and salt. Add the oil, agave, and vanilla. Stir together until a dry batter is formed. Pour hot water over mixture and use a rubber spatula to combine. Fold in apple chunks.

       Place 1/4-1/3 cup pf batter on a baking sheet a few inches apart because they will spread as they bake. Brush the tops with warmed coconut oil and bake for 14 minutes rotating 180 degrees half way through (at the 7 minutes). Brush lightly with agave, allow to cool on pan for 15 minutes. Serve immediately or store in air tight container at room temp for up to two days. Makes 8-10 Scones. 

       

      * feel free to switch up the fruit; blueberries,raspberries, or peaches would taste delish!

       

       

       

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    • "Egg"Nog French Toast

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    •  12/24/2011 8:14:33 PM
    • If you have not had the chance to try Coconut Milk Nog, run out and grab some asap! It is Delicious, in fact its "So Delicious" brand!  I picked up a couple of quarts at Whole foods last week and was thrilled with the flavor! My family loves it.  I am making a recipe from the carton Christmas Morning as a special breakfast treat! I wanted to share the recipe with you. 

      So Delicious Coconut Milk Beverage - Nog

       

      "Egg" Nog French Toast

      Slightly Adapted by me.

      2 ripe bananas

      2 cups non-dairy egg nog (So Delicious Nog preferable)

      1/2 tsp cinnamon

      1 tsp vanilla

      8 slices of whole grain bread


      Directions: Blend nog, bananas, cinnamon, and vanilla in a high powered blender. Pour into a shallow dish or pie plate. Heat griddle and coat with a thin layer of non-stick spray. Dip bread one side at a time into the mixture, allow it to soak in some of the mixture. Place on skillet and brown both sides. Serve with pure maple syrup. 

      My kids cannot wait for this wonderful breakfast! Start a new family tradition!

      Happy Holidays!!

       

       

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    • Wild Rice and Mushroom Soup

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    •  12/17/2011 9:05:15 PM
    • The day we got from our Thanksgiving travels, I hadn't been to the store, rummaged through he pantry and fridge... voila, SOUP!


      Wild Rice and Mushroom soup

      8 cups water

      3-4 extra large vegetable bouillon cubes 

      1 cup wild rice

      2 large carrots or 10 baby carrots, chopped

      1 cup lentils (optional, makes the soup more hearty less brothy)

      8-10 baby portabella mushrooms, rinsed and chopped as finely as you desire

      3-4 curly Kale leaves chopped

      1 Tbsp onion powder

      1/2 tbsp garlic powder

      pepper to taste


      Directions: Bring 8 cups of water, 3 extra large bouillon cubes, and rice to a boil. Add chopped carrots and lentils. Turn heat down to allow a high simmer for 25 minutes. Add mushrooms, garlic powder, onion powder, and pepper. Simmer for 10-15 minutes. Test the lentils and rice to make sure they are soft enough. Add finely chopped kale at the very end or place in the bottom of your soup bowl and pour soup over the kale to allow it to slightly cook. ENJOY! MY KIDS LOVE THIS SOUP!! They ask for it almost every night.

      I also add random items to it: black beans, sweet potatoes, russet potatoes, and I think I even threw in some kidney beans once. I'll post that recipe later! 


       

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    • A labor or LOVE!

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    •  12/9/2011 1:25:29 PM
    •  Hello  fellow whole foodies! We have been working our tails off, I mean staying up until 2 in the morning,(I am a bed by 10pm kinda gal!) to bring you our new Market Place!!


      It has been so much fun to put this part of our site together. We are always asked questions like where, how, and why do I buy these new products?  I know from personal experience that there are not a lot of locations you can go to and grab all the products. There are days where I have to hit up 2 or 3 stores in an afternoon to get the highest quality and best prices. We all know that an afternoon of running from store to store is not something we have ample time for. This new Market Place will save you time and money!  We have started by putting together a "Newbie Kit" to help you get started on your journey or give your journey a little boost to get back on track.


        We have many more products and kits in the works! We will soon be able to offer a "Baking Kit", "Breakfast Kit", and my personal favorite, a "Bread Kit" with some of Maintenance Mommy's best recipes all put together and ready for you to bake! Hello,TIME SAVER! We value our time as mothers and we know you do too. I really hope you enjoy taking a peak around. Please email us with any questions or comments. We love feedback. If there is a product out there that is hard to find or you'd like to see on our site, PLEASE let us know and we will do our best to accommodate! We love you guys and are so happy to help make this journey just a little easier for you~!


      Loads of Love,

      ~Newbie~

       

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    • Peanut Butter and Chocolate Protein Smoothie

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    •  12/2/2011 9:34:31 PM
    •  I came up with this recipe after reading an article about protein deficiency written by a vegan runner friend. However rare it may be, my daughters dance several hours a week and I noticed that one of them seem to be more tired than normal (a sign of low protein). I wanted to make sure she was getting enough. So I give my girls a smoothie like this one on days when I know they will be getting a lot of exercise or if we have had a low protein week.

       

       I took several pictures of this smoothie and not ONE looks as good as it tastes. The color is a brown green so it just doesn't look pretty. :( 

       

      However, It is so ridiculously delicious! My kids LOVE it, and I LOVE that they are getting a quick protein packed snack before or after sports or other exercise.

       

      2 cups Rice Milk (or any milk alternative)

      2 Bananas

      3 Tbsp peanut butter

      3 Tbsp Cocoa powder (I use Joel Fuhrmans, just make sure it real)

      2 Tbsp (heaping)  of chocolate Rice Protein Powder- found at any health food store or quality grocery store.

      2 Tbsp flax seeds

      3 or more larger handfuls of spinach

      3 cups ice

      Blend in a high powered blender until smooth. Serve immediately. This recipe makes about 6 one cup servings. Each with about 7-8 grams of protein. 

       

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    • VEGAN Grilled Cheese! (daiya)

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    •  12/1/2011 1:22:55 PM
    • I was poking around (actually pinning around) on Pinterest today and saw some yummy recipes that made my mouth water! I was always a cheese lover and when I see gooey melted cheese I still salivate.  Sorry, TMI?

       

      Grilled cheese here and there, it seemed to be all over. I have tried making a grilled cheese in the past with rice cheese (NOT RECOMMENDED it still has casein in it, the main thing we are trying to stay away from!) It was not at all satisfying, in fact my kids asked if they HAD to eat it. SAD :( 

       

      Today after seeing that blasted grilled cheese pic on Pinterest for the 12th time, I decided I was just going to go for it!  Boy was I glad! Today was my favorite indulgent lunch I have had in a LONG time!


      VEGAN Grilled Cheese (Daiya)

       

          

       

      2 slices of whole wheat bread

      1 TBSP of earth balance butter or any vegan margarine 

      Daiya chedder cheese (the only "cheese" known to me that does NOT have casein.)

      1 green onion, chopped

      1/2 tomato, chopped

      (any other veggie you wish to put on your sand)

      salt, pepper, garlic and onion powder- to taste

       

      Butter the two outsides on the bread. Place one slice butter side down in a warm frying pan. Then sprinkle cheese, chopped green onion, chopped tomatoes, and I put a little salt, pepper, garlic powder, and onion powder on mine (because I was afraid the flavor of the cheese would be scary... hehe). Top with the other piece of bread butter side up. Flip and cover with a lid for about 2-3 minutes depending on how crispy you like it!  Place that delicious creation on a pretty plate, pull out a chair, sit and ENJOY! I served mine with steamed kale and yams. 

       

      It was nostalgic! A trip back in time, Oh YEAH!

       

      Love you all!

      ~Newbie

       

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