Category Archives: Recipes

Peach & Blueberry Breakfast Crisp

Blueberry season is under way here in Connecticut, eagerly awaited by my husband and I.  We nearly made it the full year without running out of blueberry jam, finishing the last jar up only about a month ago.

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This year, we picked at a different local farm, enjoying the trip as part of our last family-weekend before our new baby arrives.

In addition to canning more jam, as well as some whole berries in syrup, we froze some of the blueberries, made smoothie packs, and I made two trays of this delicious peach & blueberry crisp. Continue reading

Mango Lassi Bites

Summer is well underway, and since I live in New England, I have the added bonus of humidity, the one thing that takes a hot summer day from “ok, this is hot” to “this is unbearable” in no time at all.

This means loading up on lots of cool drinks and icy snacks to break the heat and keep cool. Since my family and I seriously limit out processed food intake, a lot of our summer snacks are cheaper and healthier if made at home!

One go-to snack that is beyond easy to make are these Mango Lassi bites. Ever had a delicious mango lassi from your local Indian restaurant? If not, you’re missing out! Lassis are yogurt-based drinks, typically loaded with fresh fruit, and some include additives like spices or honey.

These bites are just like a mango lassi, take maybe 5 minutes to make, and there is just nothing quite like the velvety texture of frozen mango!

 

Ingredients:

2-cups frozen mango chunks

1-cup plain yogurt (Greek style works best, for a nice thick coating, but any will do.)

1-tsp honey

1-tsp cinnamon

1/2-tsp nutmeg

1/2-tsp allspice

 

Mix spices, yogurt and honey together in a small bowl.

Place a sheet of parchment or wax paper on a baking sheet. Working quickly, dip mango chunks into the  yogurt, coating well, and place on baking sheet. You can use tongs, chopsticks or individually skewer the mango chunks with toothpicks. All work well for handling the mango chunks.

Once finished, place the baking sheet in the freezer, and leave for about a half hour, or until yogurt has frozen solid. Then remove chunks from the tray, storing them in a reusable container or bag in your freezer.

Enjoy!

Loaded Hummus Vegetable Sandwich (Vegan)

I love hummus — on crackers, toast, or fresh cut vegetables like peppers, carrots, celery – you name it, I’ll eat it!  One of my favorite ways to add hummus to my diet is by including it in wraps and sandwiches.

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Tomato & Zucchini Quinoa Bowl (Vegan Option)

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I love recipes that are filling, fresh. and delicious… and that came from absolutely nowhere. This recipe is another that I whipped up one night when I only had a few items left in the fridge to cook with – a tomato, half a zucchini, some onion, chicken thighs, and bag of quinoa in the pantry.   Continue reading

Chocolate Mango Smoothie

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The biggest difference that I have noticed between this pregnancy and my first is my self-care. It has definitely been more challenging to balance the need for a higher level of care for myself and growing baby as I also care for my toddler, my home, animals, property and hold a job outside of Woodford. Where before I could lay down whenever, planned my meals and snacked well, and was pretty focused on my unborn child and nothing else, now I have a toddler who I gladly give my portion of food up to, chase around all day, and who insists on climbing waaaaay up on my lap, regardless of my belly size.

One of the ways I’ve been able to sneak in some extra calories and protein is with smoothies. These are especially great on mornings I have to work, or as a “dessert” on days I know I didn’t eat well. Continue reading

Quinoa Vegetable Egg Rolls

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My husband and I are big fans of egg roll and wonton wrappers. Sold in the produce department, these are super easy to use, and so versatile. I love them for quick snacks, lunches, or for when we do our own Asian food nights.  Continue reading

Deviled Eggs

I have to confess – I am actually quite picky about the texture of eggs. I can only eat them if prepared and seasoned in a specific manner, so the fact that I am offering an egg recipe for you today is pretty ironic.

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Continue reading