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    • Hodge-podge Potato Dinner

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    •  2/24/2012 4:55:39 PM

      Hodge-podge: a word used to describe a confused or disorderly mass or collection of things. (Wikipedia)


      This is a perfect description of our dinner last Sunday evening.

      Sunday afternoon quickly turned into Sunday evening.  I had no dinner plans and hungry mouths to feed. That is usually when my best meals come together.

      I was lucky enough to have four potatoes baked and in the fridge. I rummaged through all the "left overs" containers and came up with this delightful dish! You can never go wrong when you start out with sauteed onions and garlic!  I think everyone had another serving. YUM.

      Hodge-podge Potato Dinner




      1-2 Tablespoons olive oil

      1/2 onion chopped

      1-2 cloves of garlic minced

      4-5 medium BAKED potatoes chopped (if they are not already baked shop them small and be patient when cooking them, it takes a while longer)

      1 can of black beans drained and rinsed (approx 1 1/2 cups black beans)

      1/2 can artichoke hearts chopped (mine were in water. In oil is fine if you prefer)

      1 large avocado chopped 

      3-4 green onions chopped

      1/4 bunch cilantro chopped- to taste

      Salsa or pico whichever is your fave!

      Season salt- to taste (or salt and pepper)

      Warm oil in a large pan over medium heat. Stir in chopped onions and allow them to brown for about five minutes. Then add garlic and stir together for one minute. Stir in chopped potatoes and allow them to brown and get a little crispy, it takes five-ten minutes depending on the heat of your stove.(you may to add some oil if you pan is not a non-stick type). Sprinkle with season salt or salt and pepper.  Add artichokes and black beans. Allow them to warm in the pan. Serve topped with cilantro, green onions, avocados, and salsa.


      We also love to warm a whole wheat tortilla and make it a burrito! Give a try! 


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    • Banana Nut Oatmeal

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    •  2/19/2012 5:19:20 PM
    •  We have this for breakfast probably twice a week!


      Banana Nut Oatmeal



      4 cups water

      1 cup steel cut oats

      1 banana

      1/4 cup walnuts crushed

      1/2 Tbsp cinnamon

      Any non-dairy milk of your choice. If you use a vanilla flavored milk you do not need to add sugar.

      Boil water in large pot, stir in oats. Turn heat down to medium to simmer/boil for about 20 minutes. Softly mush banana inside the peel by squeezing it, add to  cooked oats in the post. Stir in walnuts and cinnamon.

      Serves 4 hearty heapings! 


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    • My New FAVE Lunch

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    •  2/9/2012 10:40:52 PM

      I have a confession, I did not like peppers! My kids were surprised when I admitted this to them :) 


      I always tell my kids they have to try something 10-12 times before their taste buds will appreciate the flavor. I decided it was time to take my own advice! For one week I challenged myself to eat a red pepper with my lunch, yep one whole red pepper. At first I was not so happy with myself, prob the same way my kids feel when I tell them they have to take a couple of bites. ha.


      Day two I came up with this fun combo and I must say, its AWESOME! :)

      Red Pepper Lunch




      1 red pepper washed and sliced lengthwise. (6-8 pieces)

      1/2 pre baked yam (I keep 2-3 baked yams in my fridge for moments like this.)

      1/2 bunch kale rinsed and roughly chopped

      Salt and pepper to taste

      Steam kale for 2-3 minutes while mushing the yam with salt and pepper. Spread yam mixture on red pepper slices and enjoy!! Seriously ENJOY! Its so tasty.

      Now I eat a red pepper every chance I get. Yum.


      Take my challenge, make yourself try a new food! Next up for me, raw asparagus...

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    • Baked Ziti with Veggies

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    •  2/3/2012 10:58:34 AM
    •  We were Invited over to a friend's house for dinner and she introduced our family to this amazing recipe! I wanted her to take some pics and blog about it, but I couldn't wait to make it again so I had her email me the recipe with a promise to give her the credit:)

      Here is Richan's Baked Ziti (with a little newbie flare)


      Baked Ziti with Veggies



      Preheat oven to 400 degrees and boil pasta according to package directions.



      1 lb whole wheat pasta (ziti or penne)

      1  16-18oz Jar spaghetti sauce (preferably organic and meat free)

      10-12 baby portabella mushrooms, chopped

      1 red pepper, chopped

      3-5 kale leaves rinsed, chopped, and saved for after the dish is baked (optional, but highly recommended :)

      Cashew cheese sauce: I have seen this recipe in several locations, here's my take on it. 

      1 box firm SILKEN tofu (make sure it says silken on it)

      1/3 cup raw cashews

      1 Tbsp fresh squeezed lemon juice (half of a lemon)

      1/2 tsp salt

      For the topping:

      1/2 cup bread crumbs 

      3 Tbsp nutritional yeast (found only at health food stores, but worth the extra drive!)

      1/2 tsp. salt

      1 1/2 Tbsp. olive oil


       In a separate bowl, mix topping ingredients and set aside.   Place ingredients for cheese sauce in a high powered blender or food processor and blend until smooth. Gently combine pasta, spaghetti sauce, chopped veggies, and cheese sauce in a large bowl. Spray 9x13 baking dish with cooking spay or coat with olive oil. Pour mixture in baking dish and top with the crumb and nutritional yeast topping mix. Cover with foil and bake 20 minutes,   Uncover and bake 5-7 more minutes.


      Chop kale and place one serving of pasta on top of a pile of chopped kale, the warm pasta with slightly steam the kale and taste oh so good!!

      My kids went nuts over this dish!! Another successful night at Newbie's house!!






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