April 14, 2014

Hey! Don't Roll Your Eyes At Me...

For the past few years, I have been on a food mission.  Mostly, my family joins me in my quest for the healthiest ingredients. But behind my back, I know they are rolling their eyes at me much of the time. Frankly, I don't care because I have never felt better, and I am in the beginning stages of staring down 50.  Still a few years away, but it's quickly approaching!

This blog is going to offer up three of my favorite recipes.  Honestly, if you try them and hate them, I will be shocked!  They are not only easy, they pack a punch with all the good stuff that keeps you well-satisfied.

If you try all three, I will gladly send you a kicker recipe.  It is my super yummy vegan cookie recipe.  And NO, they are not a tasteless styrofoam fake cookies. They are a sweet treat that would gladly compete with the likes of anything you would find in your neighborhood bakery.

Pea Pesto

1 cup basil
1 cup mint
1/3 cup olive oil
3 tbsp olive oil
1 shallot, minced
1 clove garlic, minced
1.5 cups frozen or fresh peas
1 lemon (juice and zest)
salt and pepper

Combine basil, mint, 1/3 C olive oil, and lemon juice/lemon zest in the food processor. Saute 3 TBSP olive oil, shallot, and garlic for a minute.  Add the frozen peas and continue cooking on low-medium heat for 3-5 minutes.  Add half of the pea mixture to the food processor and half in a bowl.  Process the peas then add to the bowl.  Season with salt and pepper. Enjoy any way you like.  I like it over an avocado for lunch.

Super Power Chia Bread

3/4 cups gluten free rolled oats
1/2 cup chia seeds
1/2 cup raw sunflower seeds
1/2 cup raw pepita seeds (pumpkin seeds)
1 tsp dried oregano
1/2 tsp thyme
1/2 tsp sea salt
1/4 tsp garlic powder
1/4 tsp onion powder
1 cup water

Blend rolled oats in a standard blender until it resembles flour.  Combine with the rest of the dry ingredients in a bowl.  Add water and mix together.  In a 9x9 pan place two sheets of parchment paper (one going each way).  Put the bread batter on the parchment paper and press down.  Bake at 325 degrees for 25 minutes. Remove from the oven and let cool for about 10 minutes. Remove the parchment paper and let cool completely on a cooling rack.  Slice into about 8-10 pieces and store in the freezer or refrigerator.  I like to toast it with earth balance spread. Yum!

The Best Granola Bar (sans the refined sugar and weird stuff)

1/2 cup pecans, finely chopped
1 1/2 cups gluten free rolled oats
1 1/4 cup brown rice cereal
1/4 cup pepita seeds (pumpkin seeds)
1/4 cup dried cranberries
1 tsp ground cinnamon
1/4 tsp kosher salt
1/2 cup organic brown rice syrup (be sure to get organic)
1/4 cup almond butter or peanut butter
1 tsp pure vanilla extract

Preheat oven to 300 degrees.  Spread the chopped pecans on a baking sheet and toast for 10-12 minutes, until lightly golden.  Set aside to cool.

In a large bowl, combine oats, rice crisp cereal, pepita seeds, cranberries, cinnamon, and salt.  Stir in toasted pecans.

In a saucepan, stir together brown rice syrup and almond or peanut butter. Cook over medium heat until the mixture softens and bubbles.  Remove from the heat and stir in vanilla.

Pour mixture over the oat mixture and combine well.  It is difficult to stir so you can use disposable plastic gloves and avoid the pain of mixing with a spoon or spatula.

Transfer mixture to a 9x9 pan with parchment paper  (two sheets~one going each way).  Press the mixture down.  I wet my fingertips since it is a bit sticky.

Put the pan in the freezer for 10-15 minutes and remove.  Cut into 12 bars and return to the refrigerator or freezer.  

P.S. If you are like me, you have a tough time with the jaw-dropping prices for organic groceries at your local markets. I find most of my organic ingredients from www.vitacost.com.


  1. I love pesto! I'm excited to try it with peas!

    1. Honestly, I can eat it with a spoon! I hope you enjoy it, Sandy!

  2. The pea pesto is amazing. Thank you babe!