Is there anything better than mashed potatoes?  Yes there is, my children.  I love evenings!!!!! I like to keep things simple during the week and get very discouraged with vegan cookbooks with a long list of ingredients. I just don't have time during the week. 

Yummy Potatoes In No Time 

Head of Garlic

1 tsp. olive oil

Bag of new potatoes (10 small to Medium) 

1 tsp. salt 

1/4 vegan margarine 

1/4 almond/coconut milk (unflavored) 

1 tsp. salt

Pepper to taste 

I start by cutting off the top of a whole head of garlic, placing it in aluminum foil, drizzling it with about a teaspoon of olive oil. I wrap it loosely so there is an air pocket, but it is sealed. Place it in the oven at 400 degrees for 30min. Just do this when you first get home.  

I used a bag of red, purple and yellow new potatoes. (About 10 small potatoes. I leave the skin on) The smaller ones. I quartered each, placed them in a pot of boiling water with about a teaspoon of salt. Let them boil about 20-30 min or until tender. 

Take your garlic out, open it up and let it cool. Squeeze out the bulbs. They should come out easily and be kinda mushy. Add 1/4 cup vegan margarine. 1/4 cup almond/coconut milk, 1 teaspoon salt and pepper to taste.  That is it! 

Kids love fresh mashed potatoes and this gives you time to work with your kids on homework in between the steps. Bonus!!!

I hope you enjoy, I will have another post tomorrow!!!

Be Joyful!  

Living a life of compassion and connection.

I looked up the definition of  compassion   

noun

1.

a feeling of deep sympathy and sorrow for another who is stricken by misfortune, accompanied by a strong desire to alleviate the suffering.

I do want to live a life of compassion but I also want to live a life of connection. Today I want to thank my mother along with others who show great compassion for dogs in need. Over 11,000 stray or unwanted dogs are euthanized each day, while over 20,000 new dogs are purchased.  My mom often posts on facebook dog after dog after dog that is needing to be saved from suffering. This can become rather depressing at times, but I acknowledge her today for her compassion and dedication to finding these animals homes. One picture stood out for me this time.  Shasta a dog in South Carolina set to be put down tomorrow. I posted on facebook asking my Mom specifically to help save this dog. She is always wanting to know what I want for my birthday, for my 40th, all I wanted was this dog to be safe and loved. My mom along with several others made my birthday wish come true and the outpouring of compassion has touched my heart. My challenge to you is, What have you done today? It does not have to be a grand gesture, just a small step. Make compassion and connection part of your daily life.

Corn and Zucchini Spoon Bread

Battle Zucchini continues. I just can't keep up. Today my daughter attempted to give one to the neighbors, they refused! What! What happened to the good old days when neighbors accepted anything, including that tasty fruitcake. No worries. For the fourth of july it was 104 degrees which cancelled our outdoor plans. We took the children to a casino buffet (quality parenting) and they had a very yummy spoon cornbread. Here is my attempt at replicating with a little zucchini addition.  5 stars from the family. Let me know what you think.

Preheat oven to 400 degrees. Spray a cast iron skillet.

1c. cornmeal
1/2. c. all purpose flour
1/2 c. corn flour
1/4 c. sugar
2 tsp. baking powder
1/2 c. earth balance margarine melted
1/4 c. maple syrup
3/4 c. almond milk
1c. corn kernels (fresh or frozen)
1 c. shredded zucchini

Combine cornmeal, all purpose flour, corn flour, sugar and baking powder in a bowl. Make a well in the middle of the dry mixture, add melted margarine, maple syrup and almond milk. Stir with whisk until well combined. Fold in corn and zucchini. Pour into greased cast iron skillet and place in oven. Bake for 20 minutes at 400 degrees. Serve warm and enjoy.

My biggest challenge in going vegan, was changing the way I viewed food and cooked for my family. I struggled trying to recreate the traditional American plate. I finally branched out to discover new spices and featuring vegetables, beans or lentils as the shining star! I do love to bake, so here is my latest. I was going to take a picture, but by the time I got home from work, it was gone. My son commented, "Compliments to the Chef!".

Zucchini Lemon Loaf

1c. all purpose flour
1c. whole wheat spelt flour
1/2c. oat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 c. sugar
2 Tbsp. Agave
1/4 c. vanilla almond milk
1 1/2c. shredded zucchini
zest from 1 lemon
juice from 1 lemon
1/3 c. canola oil
1/2 c. applesauce

Glaze
zest from 1 lemon
juice from 1 lemon
1/2 c. powdered sugar

Preheat oven to 350 degrees.  In a large bowl whisk together all flours, baking powder, baking soda.  In a separate bowl whisk together sugar, agave, almond milk, zucchini, zest, lemon juice, canola oil and applesauce.  Combine wet and dry ingredients until just combined. Pour into a greased loaf pan and bake for 60 to 70 min.

While loaf is baking combine glaze ingredients. The glaze should be very runny. Remove the loaf and poke many holes using a toothpick so the glaze will soak into the loaf.  Let cool and serve.

Today I made Chocolate Chip Zucchini Muffins.  My son Joe and husband Russ gives them a 4 out of 5 rating, while my daughter gives them 5 out of 5. I'll let  you be the judge. I made on batch of 12 full sized muffins and 1 batch of dozen mini muffins.

2 1/2 cups whole wheat pastry flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. pumpkin pie spice
2 Tbsp. Cocoa Powder
1/3 cup Canola Oil
1/2 c. non sugar added applesauce
1 c. sugar
1 1/2 tsp. vanilla
2c. shredded zucchini
2/3 c. non dairy chocolate chips

Preheat oven to 350 degrees. Spray muffin tin.

Whisk together in a large bowl the whole wheat flour, salt, baking powder, baking soda, cinnamon, pumpkin pie spice and cocoa powder.

In a medium bowl, whisk together the canola oil, applesauce, sugar and vanilla. Fold in the zucchini and chocolate chips.

Add the wet mixture to the flour mixture and stir until just combined.

Fill muffin cups 2/3 full and bake for 20 min. for regular sized muffins and 15 min for small muffins.

Enjoy!

Ok, so it has been way too long since I started this blog. I did the 28 day engine 2 diet challenge, lost 10 lbs. and felt amazing. Then slowly crept back to my old ways. I did however continue to exclude meat from my diet. I added back in dairy and eggs.

So where am I now? Gained the weight back and have been doing a lot of research about why one should give up eating all animal products and byproducts.

I have gone Vegan and have stuck with it for four weeks now. I feel healthier, look better and am proud of the compassionate choice I have made.

I am trying many new recipes as well as creating some of my own.

I finally got around to starting that backyard garden I wanted and have way too many zucchinis in my kitchen.

Right now I have a lemon zucchini loaf in the oven, if it turns out, I will post the recipe.

Live Compassionately!

You Are Eating What????

I am a 38 year old woman who is exhausted, run down and wondering what my forties will be like?  Should I really feel like this and weigh this much at this time in my life.  My 39 year old husband is already on medication for high cholesterol.  We both are going through a large bottle of Ibuprofen every month for various aches and pains.  I also work at a large inner city Early Childhood Center. I am concerned about the health of the teachers, children and families I work with.  Is there true access to healthy eating for all children and families? What is healthy eating?  I have lost weight over and over since I was 18 years old. Up and down for years. In the past it has always been about the weight. This time it is about my health, my husband's health, my children's health and the health of the teachers, children and families I work with!

So I started reading. Cleansing books, books that promise energy, raw diets, low-fat and on and on.  I can get caught up in all the information out there. So I stumbled across the Engine 2 Diet on the Whole Foods Website.  I had my husband take a look and we decided to go for it.  I asked some teachers at work if they would like to join me in the 28 day challenge.  I was thrilled to have 5 incredible women start this journey with me.

I cleaned out the cupboards! Went shopping! My challenge: to make this easy for all of you.  Find the good brands, find the tasty recipes, figure out how to feed my 6 year old daughter and 10 year old son with minimal complaining, and how to afford the food we all deserve.  Here we go!!!!