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    • Veggie Cornucopia

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    •  11/26/2013 6:59:45 PM
    • This fantastic recipe came from  I can't wait to try this one!





      1 17.3-oz. pkg. prepared puff pastry (2 sheets), thawed



      Roasted Vegetables


      2 cups cauliflower florets

      2 cups baby zucchini, or ½ lb. regular zucchini, halved and cut into 1 ½-inch chunks

      1 cup baby carrots

      12 purple pearl onions, peeled and halved

      6 oz. cremini mushrooms, trimmed

      ¼ cup olive oil

      2 Tbs. chopped fresh sage

      2 Tbs. chopped fresh marjoram

      1 Tbs. chopped fresh thyme

      1 tsp. salt

      ¼ tsp. ground black pepper



      1. Preheat oven to 425°F. Coat 2 baking sheets with cooking spray.


      2. To make Cornucopias: Tear off 8 18-inch-long sheets of heavy-duty foil. Fold each sheet into quarters. Roll each quarter into cone; bend “tail” if desired.


      3. Beat 1 egg (or egg replacer) with 1 Tbs. water and pinch of salt in small bowl. Place 1 puff pastry sheet on lightly floured work surface. Refrigerate second sheet until ready to use. Gently pull ends of puff pastry to stretch it out to 10 inches wide. Cut pastry sheet into 20 ½-inch strips. Loosely wrap 1 strip around pointed end of first foil cone, and spiral strip around cone, overlapping edges as you wrap. When strip runs out, brush end with egg wash, then press on second strip to adhere. Continue wrapping cone with 4 more pastry strips, “gluing” them with egg as you go. Repeat with remaining strips, cones and remaining pastry sheet.


      4. Place cones on their sides on 1 baking sheet. Brush all over with remaining egg wash. Bake 20 to 25 minutes, or until golden brown. Cool on baking sheet.


      5. To make Roasted Vegetables: Increase oven heat to 450°F. Toss together all ingredients in large bowl. Spread vegetables on second baking sheet. Roast 30 to 35 minutes, or until vegetables are browned and tender, turning every 10 minutes to make sure they cook evenly. Transfer to large bowl.


      6. To assemble Cornucopias: Gently pull foil cones away from insides of cooled Cornucopias, and discard.



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    • Chocolate Protein Bites

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    •  11/8/2013 5:45:08 PM


      I have a teenage son who is quite athletic and his coaches are constantly telling him to make sure and get "lots of protein".


      I decided to try and come up with an energy packed snack that was both high in protein as well as nutrients.


      Luckily these little treats passed the "Kid-Approved Test" with all 4 of my kids.  I usually store them in the freezer and then kids can grab them when they want.



      Chocolate Protein Bites


      1/2 cup raw cashews


      1/2 cup almonds (sliced almonds blend better)


      1/2 cup pecans


      2 TBS raw sunflower seeds


      2 TBS sesame seeds


      2 TBS hemp seeds


      2 TBS ground flax seed


      1 cup of dates (you can soften them by soaking them in water for a bit)


      2 scoops chocolate protein powder (I prefer the raw CLASSIC protein by Sun Warrior)


      1 TBS cocoa powder


      2 TBS PB2 (peanut butter powder that I LOVE) or regular peanut butter


      2 packets of Stevia, optional


      1/2 tsp almond extract

      1/2 tsp of salt


      This recipe might look intense but the truth is that any of the ingredients can be swapped out or eliminated (although I think the almond extract add just the perfect amount of flavor).  All you really need are about a cup of dates, a mixture of 2 cups of nuts, and some protein powder (I wouldn't recommend whey protein).


      Simply combine all of the ingredients in a powerful food processor.  If you are worried about yours, just do it in smaller batches.


      You'll end up with a crumbly mixture that should hold together when you squeeze it into a ball.


      That's it...nice and simple.  Then just store them in an air-tight container.  These don't need to be refrigerated, but they will last longer if they are.

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    • Roasted Sweet Potato Wraps - a MUST try

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    •  11/1/2013 3:58:01 PM


      Yes, another sweet potato recipe!  But this one is a MUST try.


      First of all I need to apologize for the awful pics.  My camera battery was dead, so I was forced to use my phone.



      Every once in a while I will make something instantly makes it on to my "regular rotation" list.


      This is one of's good enough to feed to company.


      It's hard to come up with a scrumptious vegan meal that you can also serve to "Meat-and-potato-loving" guests.  But luckily I think this one fits the bill.


      This isn't so much a recipe as much as it is a list of ingredients.

      I'll admit that it is a bit labor intensive to prepare, but you could always save time by using store bought guacamole and salsa....although homemade tastes sooo much better!



      Roasted Onion and Sweet Potato

      4 sweet potatoes, peeled and cubed

      1 sweet onion, cut into small cubes

      2 TBS olive oil

      1 tsp salt - I prefer Kosher


      Preheat oven to 400 degrees F.  Toss potatoes, onion, oil and salt together in a mixing bowl.  Spread in an even layer on a baking sheet.  Roast the mixture until potatoes are tender and browned in spots, tossing once or twice, about 20 minutes.


      Pico de Gallo

      3 ripe tomatoes, chopped

      1/2 onion onion, minced

      1/2 bunch of cilantro, roughly chopped

      1 TBS olive oil

      2 tsp balsamic vinegar

      juice from 1/2 a lime

      pinch of salt


      Other items you'll want:


      Black beans




      Guacamole - recipe found here


      Creamy Cilantro dressing - recipe found here


      Flat bread (see pic below of the brand I prefer)



      To assemble, on the flatbread "schmear" the guac, add the spinach, roasted sweet potatoes, onions, and black beans.  Top with the pico and a little of the dressing.


      I have found the easiest way for my kids to eat these is to "wrap the wrap" in tinfoil the way they do at food trucks.





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