Balsamic Dijon Vinaigrette

This is an excellent every day salad dressing. I eat a huge green salad with this dressing often. I love how quickly it comes together. From Everyday Happy Herbivore. I highly recommend this cookbook, it has so many quick, tasty and frugal recipes.

Balsamic Dijon Vinaigrette

2 tsp Dijon mustard
1 tsp balsamic vinegar
1 tsp red wine vinegar
1 Tbs water
Maple or agave drops to taste

Whisk all ingredients together. Makes 1 serving.

Best Brussel Sprouts

From the Vegan Lunch Box cookbook. My favorite way to eat brussel sprouts.

Best Brussel Sprouts

1 lb brussel sprouts, cleaned, trimmed and cut in half
Salt
3/4 cup water
2 Tbs Sugar
2 Tbs Apple Cider Vinegar

Heat a sauté pan or cast iron skillet over medium-high heat. Spray lightly with oil, not too much. When hot, add brussel sprouts, flat side down preferably, and sauté until the sprouts begin to turn golden brown, about 5 minutes.

Next, add 1/2 cup water and bring to a boil. Lower heat and simmer, covered with the lid slightly ajar, until the sprouts are tender and most of the water has been cooked away, about 10 minutes.

Lastly, remove the lid and add the last 1/4 cup water, the sugar, and the vinegar. Cook at a lively simmer, stirring occasionally, until the liquid is reduced to a syrup, about 5 minutes. Tasted for salt and season with pepper if desired.

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

Serves 2

1 cup oatmeal
1/4 cup canned pumpkin
1-2 dates, chopped
1/2 tsp cinnamon
Pinch ginger
Pinch nutmeg
2 cups almond milk
1/2 tsp vanilla extract

Cook over medium heat 5-10 minutes, stirring often.

Apple Pie Oatmeal

Apple pie in a bowl for breakfast. What could be better?

Apple Pie Oatmeal

Serves 2

1 cup old fashioned oats
2 cups almond milk
1/4 cup applesauce
1 large apple, peeled and chopped into small pieces
1 date, chopped
1 tsp cinnamon
1/8 tsp ground ginger
1/4 tsp salt
1 tsp vanilla extract

Combine all ingredients in a medium pot. Cook at medium heat for 5-10 minutes, stirring often. Top with walnut pieces if desired.

Strawberry Banana Julius Smoothie

As a kid, I loved the strawberry banana smoothie from Orange Julius. This tastes just like what I remember.

Strawberry Banana Julius Smoothie

1-2 frozen bananas
1 cup frozen strawberries
1/2 cup vanilla soy milk
1/2 cup orange juice
1 date

Blend in high powered blender until smooth.

Banana Oatmeal Pancakes

These banana sweetened pancakes were a hit! Recipe from Colourful Palate.

Banana Oatmeal Pancakes

1 1/4 cup rolled oats

1/2 cup whole wheat pastry flour

2 tsp baking powder

1/2 tsp salt

1 1/2 cups soy milk

2 ripe bananas

Blend all ingredients in high powered blender. Cook on one side until bubbles appear, then flip and cook a few more minutes. This makes about a dozen medium pancakes.

Shamrock Shake

This is the ONLY green smoothie my son gets excited about. From Dr. Furhman's website.

Shamrock Shake

6 ounces baby spinach

2 medjool dates

1 cup soy or almond milk

1/4 teaspoon peppermint extract

1 teaspoon vanilla extract

2 large frozen bananas

Blend all ingredients in high powered blender until smooth. This makes enough for 2, so cut the recipe in half if your just making it for 1 kid. 

Oil free potato chips

I got this idea from Fat Free Vegan. I can't wait to try it with sweet potatoes! My kids couldn't get enough of these.

Oil Free Potato Chips

A few potatoes (I used gold potatoes)
Salt (optional)

Slice potatoes as thin as possible, I just used a knife. Line the turntable in your microwave with parchment paper. Place sliced potatoes on parchment paper, sprinkle salt if desired. Microwave on high for 5-6 minutes until they have browned a bit, but careful not to burn them. I checked them every minute after 4 minutes. Remove from microwave, they will crisp as they cool. Enjoy!

Peanut Butter Ice Cream

Peanut Butter Ice Cream

3 large frozen bananas
2 tbs peanut butter
1 mejdool date
1/2 cup almond milk

Blend in high powered blender until creamy and smooth.

Peanut Butter Nut Balls

These are incredible! Adapted a little from Chocolate Covered Katie.

Peanut Butter Nut Balls

3/4 cup natural peanut butter
1 cup raisins
6 tbs cashews
1/2 tsp vanilla

Put all ingredients in your food processor and mix to combine. Stop every so often to scrape the edges and pulse until well combined. This always takes me longer than I think, but eventually they will come together. Roll into balls. Store in the fridge or freezer. 

Picky Kid Pita Pizza

If your kids aren't freaked out by vegetables then feel free to omit the blending. But if you've got a picky one like me, try this method of creating a more nutrient rich pizza with some non dairy cheese on top.

Picky Kid Pita Pizza

Ingredients:
Whole Wheat Pitas
Chopped onion
4-5 sliced mushrooms
1 cup spinach or kale
Pizza sauce or tomato sauce
Non dairy cheese
Any other toppings your kid loves

Preheat your oven to 350.
Water Saute chopped onion and sliced mushrooms until tender.
Place sauteed onion mushroom mixture in high powered blender. Add spinach and pizza sauce. Blend until smooth.
Spread sauce onto pita bread, then sprinkle a little non dairy cheese on top.
The perfect nutrient dense pizza for a kid still learning to love his vegetables!