January Shamuary

Ok Friends, I know I’ve been really quiet this January. Let me assure you that it has been anything but quiet around here lately. It was not my intention to be silent this long. If you follow me on FB or IG, you’ll know we’ve been up and running. And I do mean running!

There are several blog posts that are rolling around in my head. One that’s fun and one that’s really bothering me. I’m going to find some time this weekend to sit down and hash that one out. But for now, I’ll leave you with some pictures of some things we’ve been up to.

We’ve been eating some good food!

I know you're hungry now. So here's how you get delicious dinner for yourself!

Portabella Burger

Portabella Mushroom

EVOO

Worcestershire Sauce

Sea Salt & Pepper

Garlic Powder

Italian Seasoning

Hamburger bun

"toppings"

1. Rub a clean mushroom with EVOO and place "frilly side" up season with ingredients listed above (or anything you like on your burger)

2. Place in a ziplock bag and put in the fridge to marinate for at least 30 minutes. 

3. I pan fried these, but you could put them on the grill if you'd like. 

4. There are so many ways to top these, just like with any burger. Here I used Sandwich rounds spinach and homemade guacamole. (1 avocado, diced red onion, garlic powder & lime juice) 

Its the Worcestershire Sauce that makes this so good. If you're looking to eat less meat but you don't want to give up your favorite foods, this is great. To be honest, its the spices you love the most. These large portabella mushrooms are so beefy, if you season it right, you wont even notice. Hope you enjoy!

Roasted Potatoes & Red Onions

Red Potatoes

Red Onion

One or Two Garlic cloves

EVOO

Italian Seasoning

Sea Salt & Pepper

1. Preheat oven to 450. 

2. Slice Potatoes & Red Onions into bite size pieces. Place into a baking dish and splash with EVOO. Just enough to coat. Add mince garlic, italian seasoning, salt & pepper and stir so its all covered. 

3. Pop in the oven for about 30 minutes or until potatoes are tender. Enjoy!

You cant really mess up roasted potatoes right? Whatever makes you happy, go for it!

Sweet Annie Kale Salad

1 Bunch Dark Green Kale (washed & dired, torn into large bit sized pieces, no thick stems)

1/4 c EVOO

1/4 c Raw Honey

1 Clove Minced Garlic

2 Small Diced Apples

1/2 Cup Raw Sunflower or Pumpkin Seeds

Put all ingredients in a mixing bowl and massage for 5 minutes. This softens the kale and blends the flavors. The kale will wilt significantly during this process, so a big bowl full will reduce in size!

OK: I know I know. I did not make this up or name it. It came from my friend Cindy. Side note: I had a feeling I would like it before I even saw it. I mean, come on, with a name like that, how could I not! 

Really though, this is so tasty. Its got that sweet and savory feel . Its crunchy and it perfect for a cookout. It keeps well in the fridge for the next day. I've made it for dinner and eaten leftovers for lunch all week. Or snuck into the fridge for a bite when I needed a sweets fix. 

So, if you're just cooking dinner or running out the door to a cookout with friends, turn up some Zac Brown Band, make some Sweet Annie Kale Salad and enjoy!

Chocolate Drop Cookies

1/3 C Pure Maple Syrup

1/3 C Almond Milk

1/4 C Carob Powder

3 T Peanut Butter

1 t Vanilla

1 C Oats

1/4 C Chopped Walnuts

1. In a saucepan bring the syrup, milk & carob powder to a boil and simmer for about 3 minutes. 

2. Add peanut butter and stir until smooth

3. Remove from heat and add vanilla, oats & walnuts. Stir well and then roll into balls with the palms of your hands. 

4. Enjoy!

I got this recipe from  Super Veggie Mom. The only difference I made was using Carob Powder instead of Cocoa Powder. Either way, they are still delicious! Both Eva and Brewer loved them. 

So, there is a little taste of what we've been up to. More to come I promise! If you make some of these goodies, let me know what you think.