Daily Archives: November 14, 2016

Easy Gluten-Free Vegetable Lo-Mein

When Ethan was around 18 months old, I would make him vegetable lo-mein all the time! He just loved noodles and it became my  go-to dish that I would make at least twice per week and keep in the fridge for a couple of days.  Made the perfect lunch for our outings to the Gymboree or playground.  He just loved it which of course made me happy to see he was chowing down on all of these nutrient-rich vegetables!

NOW come about 2 1/2 years later and I’ve started making the same dish using Banza chickpea pasta spaghetti! Have you ever tried this pasta?  If you haven’t, you must.  For one, it has 2x the protein and 4x the fiber of traditional white pasta!  No laundry list of ingredients with chickpeas being the primary ingredient next to tapioca, pea protein and xanthin gum (and all-natural, non-GMO fiber).  HELLO!!!! Kind of amazing right?  I feel so much better about my kids getting even more fiber and protein by eating this pasta versus another.  Give my vegetable lo-mein recipe a try.  Even my husband loved this one using Banza spaghetti!!

Ingredients:

1-8 oz box Banza chickpea spaghetti, cooked according to package directions

2 cups julienne cut or chopped vegetables like carrots, zucchini, red peppers, bok choy, mushrooms and/or broccoli

1 tablespoon sesame oil

2 teaspoons finely chopped garlic

1 1/2 teaspoons minced ginger

3 green onions, finely sliced

Sauce:

1 cup low sodium vegetable broth

2 teaspoons cornstarch

2 tablespoons low-sodium soy sauce

1 tablespoon hoisin sauce

Directions:

  1. Heat the sesame oil in a large skillet or wok over medium-high heat.
  2. Add the garlic and ginger and cook for 30 seconds.
  3. Add the vegetables and cook until the vegetables are heated through, 3 to 5 minutes.
  4. In the meantime, add all sauce ingredients to a mixing bowl and whisk until combined.
  5. Once vegetables are heated through, add the sauce and allow it to thicken, about 2-3 minutes.
  6. Add the Banza chickpea spaghetti and green onions.
  7. Mix well, coating the noodles.
  8. Transfer to a plate a serve or try these noodles cold!

 

 

 

Cranberry Banana Oat Muffins

If you’ve been following my posts, then you know that I love baking muffins, especially with banana.  Truthfully, I take a weekly, if not twice weekly, trip to my local fruit stand to buy a bunch of bananas in hopes that there will be leftover for baking on the weekend!  I love to bake with super ripe bananas…and I mean the black, even slightly mushy ones.  Those produce the most amazing naturally sweet flavor in baking any banana baked good and worked perfectly for these muffins.

Another ingredient that I enjoy baking with is cranberries.  Not only are these tiny gems packed with nutrition, but they provide a burst of flavor to any dish you put them in, especially in baking.  In this case, I used dried cranberries which already have some sugar added to them.  By nature, cranberries are low in sugar and high in acid so they are usually sweetened with added sugars for palatability. Since I did not add any sugar to this recipe, I’ve included the cranberries as dried for that sweet/tart flavor that is just incredible in these banana muffins!

My kids and husband loved these muffins.  Let’s just say I baked one dozen yesterday and have only 2 left!  Those 2 will make the perfect snack for Austin and I during our trip to the playground this morning.

*Oh and here is a tip to making these gluten-free!  Simply replace the whole wheat flour with all-purpose gluten-free flour!

Ingredients:

1 cup whole wheat flour

1 cup quick or rolled oats

1/4 cup finely ground flaxseed

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon (optional)

3 large banana (or 4 small), very ripe and mashed well

1 1/4 teaspoons vanilla extract

1/4 cup unsweetened applesauce

1/4 cup coconut oil

1/2 cup dried cranberries

Directions:

  1. Preheat oven to 375 degrees.
  2. Line a muffin tin with liners and lightly spray with cooking spray.  
  3. In a mixing bowl, combine flour, oats, flaxseed, baking powder, baking soda, cinnamon and salt.
  4. In a separate bowl, beat the egg and egg white, then add the oil, vanilla extract and applesauce.
  5. Add the mashed banana, and combine thoroughly.
  6. Stir the flour mixture into the banana mixture until just combined. 
  7. Fold in the dried cranberries.
  8. Bake for 20-22 minutes or until inserted toothpick comes out clean.

Veggie Pancakes

My kids love pancakes! I mean who doesn’t? I love trying new recipes and flavors in pancake form. Easy to hold for little hands and these veggie pancakes are a great way to include vegetables in your little one’s diet any time of day! Tzatiki Or a savory yogurt sauce is a perfect dip and you can easily make your own using plain yogurt, a dash of ground cumin, lemon juice and chopped dill! I made these gluten free but you can totally use whole wheat flour for a boost of fiber.

Ingredients:

-1/2 cup gluten-free all purpose flour (whole wheat flour also works for those not following a GF diet).

-1/2 teaspoon baking powder

-2 tablespoons Parmesan cheese

-1 egg

-2 tablespoons milk

-3 tablespoons finely chopped onion

-1/3 cup zucchini finely shredded

-1/4 cup onion, finely shredded

-1/3 cup chopped kale

Directions:

1) Combine veggies in a bowl and squeeze out excess liquid using paper towels or a cheesecloth.

2) In a mixing bowl, stir together the flour, baking powder and Parmesan cheese.

3) In another bowl, beat together the egg, milk, carrots, zucchini, and onions.

4) Add egg/veggie mixture into dry ingredients and whisk to combine.

5) Using a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Pour the batter by tablespoons into the pan, making Silver dollar sized pancake rounds.

6) Cook about 2 minutes on each side until golden brown.