Kelli Pitrone-Nutrition/Food/Farm/Family
When you want soup but you don't want to wait, make a fake out soup that tastes like it's been cooking all day.
- 1 can Amy's Organics low sodium tomato soup
- 1 can water
- 1/4 cup spaghetti sauce
- 2 cups of your favorite frozen veggies
- 1/4 cup chopped fresh herbs
let simmer until veggies are defrosted!
Vegetarian/vegan eating doesn't need to be boring! These tacos are delicious and full of flavor and protein. This filling is great for tacos, but also works well on taco salads, burritos, with eggs. Really the sky is the limit.
-2 Tbs olive oil
-1 package traditional tempeh chopped up to resemble the shape and size of ground beef
- 1/2 onion finely chopped
-3 garlic cloves chopped
-1/3 cup canned tomato sauce
-2 squeezes ketchup
-1 Tbs cumin
-1 Tbs chili powder
-salt and pepper to taste
Saute onion and garlic in olive oil until soft. About 4 minutes. Add in tempeh. Next add in the spices and stir to coat. Lastly add in the tomato sauce and ketchup. Let cook for a few more minutes to bring it up to temperature. Done!
I'm a granola fanatic. Anytime. Anyplace. Im always down for some granola. This happens to be my favorite "basic" recipe. From this starter recipe I switch up the flavors by changing the extracts I use and dried fruits. This week I wasn't feelin the whole dried fruit thing so I left the usual raisins and apricots out. Whatever you like though!
-1/4 Cup Olive oil
-1/4 Cup grade B Maple Syrup
-1 tsp salt
-1 tsp pure vanilla extract
-2 Cups rolled oats
-1 Cup un-sweeteend flaked coconut
-1 Cup sliced almonds
-1 Cup roasted salted sunflower seeds
Combine the wet ingredients and mix well. Add in the dry ingredients and combine well. Spread evenly on a prepared cookie sheet. Bake at 325, stirring every 7-8 minutes until all is browned to your liking. Takes approximately 20-25 minutes.