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Chickpea “Meatloaf”

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Move over meaty and greasy meatloaf! There’s a new player in town 🙂 Tickle your tastebuds with this Chickpea based “meatloaf”, it’s filling, nutritious and delicious! I do eat meat but it’s nice to make a hearty meal that doesn’t have any meat in it too. I love chickpeas and grew up eating hummus but there are more ways to use chickpeas than in hummus, this loaf proves just that!

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Ingredients:

2 cans chickpeas, reserve chickpea liquid (called aguafaba)

¼ cup chickpea liquid (aguafaba)

⅓ cup quick oats

1 small shallot, peeled and roughly chopped

⅓ cup carrot, cut into 1” pieces

⅓ cup celery, cut into 1” pieces

¼ cup organic ketchup

Spices:

½ tsp each pink salt and ground cumin

¼ tsp each black pepper, garlic powder, oregano

Coconut oil spray to grease pan

 

Method:

  1. Preheat oven to 375.
  2. Pulse in food process shallots, carrots, celery.
  3. Drained chickpeas, reserve liquid.
  4. Add chickpeas, liquid, and remaining ingredients into food processor.
  5. Pulse to combine but do not puree.
  6. Spray bread pan with coconut oil.
  7. Spread chickpea meatloaf evenly in baking pan.
  8. Bake at 375 35-40 minutes until edges brown. Will be soft in the middle.
  9. Slice and serve warm.

 

Yield: 6 slices

3-Ingredient Chili!

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Three ingredient chili, yes that’s right I said 3!! Woohoo dinner will be done in no time and I can’t tell you how many times this meal saved the day err dinner 😉

 

Ingredients:

1# ground beef or turkey (organic if possible)

1 jar your favorite salsa

1 can beans (pinto or black bean) pour out a little liquid but don’t completely drain (BPA free can)

optional: 1/2 tsp each ground cumin and pink salt

Method:

  1. Cook meat on medium-high in a medium size pot.
  2. once meat is cooked, move meat to one side of pot and tip pot to drain the fat by absorbing with paper towels. set the grease soaked paper towels in a bowl to cool off before putting into garbage.
  3. turn heat to medium and add salsa, beans, and season to taste with spices if needed.
  4. cover and simmer on low 20 minutes.

Serve with tortilla chips and sliced avocado.

Yield: 2 servings

 

 

DIY Drinking Vinegar: 2 ways

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Drinking Vinegar: Two recipes {cherry and cranberry}

Fruity drink with a tang from the vinegar, tastes like a healthy soda when combined with sparkling water! Soak fruit overnight in fridge then strain and it keeps 1-2 weeks only in your fridge. Trust me, you will know when it’s gone bad!

Cherry drinking vinegar

Ingredients:

1 cup raw apple cider vinegar

1 cup frozen cherries, pitted

¼ cup organic maple syrup

Fresh lemon juice

Sparking water

Method:

1. Pour into a glass jar, vinegar and cherries only, cover and let sit overnight on the counter.

2. Next day, pour in maple syrup and stir to combine.

3. Strain cherries out of vinegar.

4. Cover and store in fridge 1-2 weeks.

5. To serve: combine 1 oz drinking vinegar with 3 oz sparkling water, squeeze fresh lemon wedge over drink and enjoy.

Yield: 14 oz

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Cranberry drinking vinegar

Ingredients:

1 cup raw apple cider vinegar

1 cup cranberries (fresh or frozen)

¾ cup organic sugar

Fresh lime juice

Sparkling water

Method:

1. Pour into a glass jar, vinegar and cranberries only, cover and let sit overnight on the counter.

2. Next day, add organic sugar and stir to dissolve sugar.

3. Strain cranberries out of vinegar.

4. Cover and store in fridge 1-2 weeks.

5. To serve: combine 1 oz drinking vinegar with 3 oz sparkling water, squeeze fresh lime wedge over drink and enjoy.

Yield: 12 oz

Double Chocolate Lactation Support Cookies

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If you’re a new mom and breastfeeding like me, you want to make sure your milk supply keeps up with your baby’s needs and something to keep up with your wild appetite due to increased caloric needs while breastfeeding. Enter lactation support cookies, of course! There is a classic recipe on the web, however it contains loads of white flour and white sugar, and those don’t support good health one bit.

Here is a no-bake version with tons of healthy ingredients plus the beneficial ingredients of oats, flax, and brewer’s yeast all noted to support good milk production. Plus no baking means more time for you to bond with your baby!!

Ingredients:

1 + ½ cup rolled oats

2 T. ground flax

1 T. brewer’s yeast

1/3 cup honey

2 T. coconut oil

pinch pink salt

2 T. organic cacao powder

¼ cup hemp seeds

½ cup dairy free chocolate chunks

2 T. water

Optional Topping: ¼ cup unsweet coconut flakes

Method:

1. Combine all ingredients in a food processor except water and chocolate chunks. Pulse until well combined.

2. Add in the water if batter needs it then pulse in the chocolate chunks.

3. Scoop out cookie batter by the tablespoon with a mini ice cream scoop and roll in coconut flakes.

4. Serve immediately or store in a glass container in the fridge.

Yield: 16 Cookies

 

I get all of my ingredients from Vitacost.com. Use my referral code to save $10 off your first $30 purchase!

Referral code: https://goo.gl/sQVF0r

Kabocha Squash with Sorghum Stuffing

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Comfort food in the form of something that is actually good for you. Enter winter squash! Abundant this time of year, warm and filling. Add a delicious stuffing and you’ve got a satisfying meal.

 

Ingredients:

1 kabocha squash (or acorn squash if not available)

For stuffing:

1 cup sorghum cooked according to package

1 T. avocado oil

1 shallot, chopped

3-4 carrots, sliced

1 bunch dinosaur/lacinato kale, chopped

¼ tsp. each turmeric and herbamare

Salt and pepper, to taste

 

Method:

1. Preheat oven to 400. Rinse squash and bake whole for 50-60 minutes until cooked completely. Set aside to cool before cutting in half and removing the seeds.

2. Meanwhile, rinse sorghum and cook with 3 cups water 50-60 minutes until done.

3. In a medium skillet, heat avocado oil and cook veggies with turmeric and herbamare. Cook until veggies are softened to your preference. Season with salt and pepper, to taste.

4. Toss cooked veggies with 1 cup of cooked sorghum.

5. Fill each half of kabocha squash with stuffing.

6. Serve warm.

Yield: 2 servings