Uuughhh so I know I have been SUPER slacking on this whole updating my blog thingy. It’s just that I have this magic laundry that multiplies every time you wash it and I think my dishes came from the same magic factory because get this…..I will wash them ALL…then I go upstairs and come back down and there are like 74 billion dishes in the sink. Crazy, right? So that combined with the fact that apparently I have to feed my tribe everyday has been keeping me pretty busy….Oh and I’m completely in charge of their education as well. Wait, have I mentioned that I picked up a part time gig at the Moringa Tree? Yea so, I’m pretty sure I’ve earned the right to wear a cape everywhere I go…just not sure it will go well with the rest of my wardrobe.
So the one thing that hasn’t changed around this zoo, and I’m sure never will is that I still LOVE to cook, and try new things and make mealtime exciting for my little (not so little) clan. The weekends are my favorite to experiment because we have just a little more time. Usually though, we sleep in a little longer so guess what that means? BRUNCH!!!!! Ahhhh, not sure why brunch excites me so much but it does….whoever thought of combining breakfast and lunch is a super dope soul. Maybe we can call it something different….Leakfast…okay, nevermind, we’ll just stick with brunch…..for now. So the last time I made brunch…..yeeee…..so exciting….I made these egg cups. We usually buy 164,000 eggs at a time so we ALWAYS have those on hand…and other than that all you need is veggies,whatever veggies you want. Spinach, tomatoes, onions, broccoli, mushrooms, kale….whatever and you can add any meat you want to it.Some good choices are bacon, ham, chicken or turkey. I kept half of mine vegetarian and added diced turkey breast to the other half.
Okay I know you guys are anxious to know how to make these delicious babies. It’s really pretty simple. First you need a muffin tin…or cupcake baker like my 4 year old calls them. You’ll want to grease the pan lightly with organic coconut oil and that add your veggies and meat.
In a separate bowl mix eggs and add pink salt and pepper as desired. Then just pour eggs into the “cupcake bakers” right on top of your veggies and/or meat. If you have kids helping you they WILL pour too much and they WILL make a mess and then cry until you tell them it’s okay and that they are the best little junior chef you’ve ever seen.
Now these bad boys are ready to go into the oven. 350 degrees, for 20 minutes….about the amount of time it will take to fold a load of laundry…and then watch your kids destroy your neatly folded piles minutes later. Whatev.
Happy Brunching to you all!!!!!!!
Here we are again with the Mexican food…..and as much as we try to stay away from dairy, cheese (and eggs) are our downfall. We only eat it once every couple of weeks or so but Oh it’s soooo good. So, I’m not gonna go on and on about our love for Mexican because y’all already know but I have been wanting to try to make chilaquiles for a long time. I was just really intimidated. The first time I had this dish was at a friends house and her mom made it and it was perfect. Even though I had never had it before it I knew it was. If you’ve never heard of this traditional Mexican dish, click here to learn a little more.
Anywho, since we don’t eat meat I wanted to make this dish with beans…and our favorite is black beans. I will say that I think this turned out awesome for the first time, especially considering how brave I was to try to mix it up on my first try. Hubby loved it, kids loved it and it didn’t take too long to cook so definitely a winner in my book.
- 2 tbs olive oil
- 1 large red onion + 1/2 cup, diced
- 3-4 cloves of garlic, minced
- 1 large green pepper, diced
- 2 (15 oz) cans black beans, drained and rinsed
- 1 jar of salsa
- 1 bag of tortilla chips
- 2 cups Mexican style cheese, shredded
- green onions for topping
- 3 tsp cumin
- 2 tsp chili powder
- Salt to taste
Preheat oven to 375
Heat olive oil in nonstick skillet over medium high heat. Add one onion, bell pepper and garlic to skillet and cook for about 6-7 minutes or until starting to brown.
Add beans, salsa and tortilla chips to skillet, along with seasonings and stir until chips are coated with salsa.
Lightly coat a 13 x 9 inch casserole dish and pour the tortilla mixture in. Sprinkle cheese over the top evenly
Bake for about 15-20 minutes or until cheese is bubbly
Top with remaining red onions, and a few diced green onions
If you try this recipe let me know how you liked it or if you did anything different. I would also like to see your favorite chilaquile recipe!
There’s no way around the abundance of vegetarian dishes that will be cooked in our house. First, we took this vegetarian challenge on as a family a few years ago….Didn’t last long for Rj. What do you expect though, he’s a man….gotta have his steak and potatoes right? Actually, it didn’t last long for most of us, except Keja. She’s never returned to eating meat. I spent a long time making her vegetarian alternatives to the food we ate (omitting chicken, substituting with tofu etc.). Yeah, that was very VERY time consuming. Over time we have just started eating less meat. There are weeks we don’t have it at all, but then there are other times I just start craving hot wings and meatballs. Since this change we have dramatically increased our intake of cheese, yogurt, beans, nuts and seeds, ya know, foods that are high in proteins. My daughter always has KIND brand protein bars stocked up in the cabinet and we eat tons of protein fortified foods. So, the protein isn’t really an issue. It’s just that we really prefer not to eat meat. If you know me, you know that I LOVE to cook but I don’t like ordinary meals. I like to try different things and switch it up often. So, I’m really going to try to update often with the recipes we like the most, one of our favorite being Veggie Spaghetti. It is so quick and easy to make and taste omg good. I don’t even miss the beef in this one….not at all.
- 2 onions chopped
- 2 green peppers chopped
- 2 large carrots chopped
- 4 cloves minced garlic
- 12 oz tomato paste
- 2 qt. canned tomatoes
- 2 zucchini chopped
- 3 cups chopped mushrooms
- 2 cups chopped kale
- Whole Wheat Spaghetti Noodles
This is another super easy recipe. Saute the peppers, carrots, onions and garlic in about 1/3 cup of WATER, not oil, until tender. I mean, I guess you you could use oil but I feel like it’s unnecessary so I use water. Once tender add the tomato paste, tomatoes, zucchini, mushrooms and kale. Mix together and add salt, pepper and oregano to taste. Put a lid on your pot, turn on low heat and cook for about 15 minutes. Serve over spaghetti noodles.
As you know my oldest daughter is a vegetarian so we make a lot of meatless meals around here. However, if you must have it you can add a pound of ground beef or turkey to this recipe. Also, you can use whatever cheese variety you like and substitute the quinoa for white or brown rice. We don’t eat white rice anymore so it’s usually quinoa, brown rice or a mixture of the two. Definitely a family fave!! Kids LOVE and most of them enjoy helping me in the kitchen with this recipe. My 2 year old didn’t really care for the peppers this time around but then again she liked chicken yesterday but hated it today. Enjoy!!
- 6 Bell Peppers
- 2 cups vegetable stock
- 2 cups cooked quinoa (or rice)
- 1 can diced tomatoes
- 1 chopped onion
- 2 cloves minced garlic
- 2 cups shredded Mozzarella cheese
- 1 cup shredded Colby Jack cheese
- Pink Salt
1. Cut the tops off of the peppers and remove seeds. NOTE: small children feel like the pepper tops make good hats
HINT-To make better portions for little ones i suggest laying the pepper on its side and cutting them in half vertically instead of cutting off the tops
2. Combine quinoa, mozzarella cheese, tomatoes,onion,garlic,salt and pepper in a mixing bowl.
4.Stuff the peppers with quinoa mixture and place in baking pain
5. Pour vegetable stock over and around the peppers
6. Cover with aluminum foil (although if your kids have used it all to make princess crowns it’s fine without it)
Bake at 350 degrees for 45 minutes
7. Sprinkle with Colby Jack cheese and bake for 5 more minutes
- 3 cups almond milk
- 1 cup water
- pink salt to taste
- black pepper to taste
- 1 1/2 cups uncooked quick cooking grits
- 2 tbs olive oil
- 1 pound peeled deveined large shrimp
- 1 cup sliced onions
- 2 cups of grape tomatoes cut in half
- 2 tsp hot pepper sauce
- 1 tsp crushed red pepper
- 1/4 cup green onion strips
1. Combine milk, water, salt, and pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in Parmesan cheese.
2. While grits cook, cook shrimp in olive oil in pan; cook 2 minutes on each side or until pink. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in tomatoes, salt, and black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.
Quick and easy breakfast!!
- 1/2 whole wheat bagel
- 1 large organic egg
- 1 tsp apple cider vinegar
- 1 tomato slice
- 1 avocado slice
- 1 slice of swiss cheese
1. Bring water and vinegar to a boil in a pot, enough water to cover egg
2. Put bagel in toaster, and place cheese, then avocado, then tomato immediately on the bagel
3.Poach egg and place on top of the open faced sandwich. Season with salt and pepper