Menu 11/29-12/3

 

Monday: Broccoli Cheddar Soup with No Tuna Chickpea Salad on a BFree pita. We added dried cranberries to the chickpea salad and the tomatoes are from our garden.

Tuesday: Jackfruit Tacos with beans and rice 

Boil fresh Jackfruit in water for 40 minutes, drain and add 3 TBS of taco seasonings and 1/2 cup water/salsa/tomato sauce to heat. Top with guacamole, salsa, lettuce.
For the beans and rice, no oil and we used 2 TBS of nutritional yeast with vegan cheese instead of the cheddar cheese. We also used adzuki beans instead of pinto

Wednesday: leftovers

Thursday: Spaghetti Squash Lasagna (our last spaghetti squash from

the summer 😢)  We added a layer of basil, an abundance still as well as parsley on top of the first layer of spaghetti squash. We added a 1/2 recipe of the hempe Italian sausage over the herbs.

Friday: Mujadara Bowl 
We used millet instead of bulgur (we are a celiac household). We cooked the lentils and millet in the instant pot together.

Happy Thanksgiving

 

What are you grateful for today?

Here are a few things we are grateful for:

• We are so blessed to be surrounded with loved ones; children, parents, siblings, boyfriend, friends, and neighbors. 
• We are blessed to have such wonderful people in our lives to help take care on my son.
• We are blessed with plenty to eat, enough to share. 
• We are blessed to have a few raised bed gardens to supplement our groceries and nourish our bodies. 
• We are blessed to have beautiful pups in our home, who love us unconditionally. 
• We are blessed to have a car that takes us where we need to go. 
• We are blessed to have a home where we are blessed with heat, protection from the weather, running water, electricity, and comfort. 
• We are blessed with good health. 
• We are blessed with love, peace and joy in our lives. 
• We are blessed to be able to profess our faith and love for the Father, the Son, and the Spirit.
  
  
  Happy Thanksgiving to everyone!
  
  
  
  
  

Chocolate Pie

 

This is super easy

Ingredients:
1 package silken tofu
1 package enjoy life chocolate chips
2 tsp vanilla
1 graham cracker crust, MiLo makes a vegan, gluten and soy free crust.

Melt the chocolate chips. Pour the melted chocolate chips, drained tofu, and vanilla into a food processor. Blend until creamy and the chocolate is incorporated. Pour the tofu mix into the graham cracker crust. Freeze for 30 minutes or refrigerate for a couple of hours to set the tofu. Serve. We served this with Oat Whipping Kream.

Menu 11/22-11/26

 

Monday: Kohlrabi and Bok Choy Pizza
We substituted pine nuts for walnuts, vegan mozzarella for mozzarella, and vegan feta for goat cheese. We used the Bfree pizza crusts. This pizza is amazing!!!
 

Tuesday: Birthday dinner with my kids

Wednesday:  Italian Bowl  
We substituted millet for the wheat berries. We also made Hempe Italian Sausage to add to this dish

Thursday: thanksgiving at my parents
We are bringing Chickpea cutlets, stuffing, gravy

and a chocolate pie 

Friday: Tomato and White Bean Soup served with BFree dinner rolls 

using a spoon, small miracles

 

I was talking with a friend about her granddaughter and how her fine motor skills are a little behind. We discussed tactile learners and how the need to practice things with movement to learn. I woke up this morning wondering if my 26 year old son would benefit from some of the things we discussed. He has been able to grasp a spoon but not really hold on to it for an extended period of time. Today he (with much assisted guidance) he fed himself breakfast. After each spoonful he fed himself, we celebrated banging spoons together to increase his wrist strength and gasp. I love the miracles we see each and everyday, no matter the size!!!

Menu 11/15-11/19

 Monday: Butternut Squash Soup with No Tuna Chickpea salad from FoK best 100 recipes in Bfree pitas topped with pea sprouts and fermented tomatoes. We substitute the oil with vegetable broth and vegetable broth instead of chicken broth. We added cannellini beans to the blender for added protein. 

The leftover soup is used to make a mac and "cheese" dish. Cook pasta
(we add chopped broccoli for the last 2 minutes), drain and rinse, then stir in leftover soup, plus 2 TBS of nutritional yeast. We bake it for 20 minutes at 350, but it isn't necessary.

Tuesday: Taco Tuesday

Wednesday: Spiced Chickpeas & Sweet Potatoes with Brown Rice - Blue Zones
We used black beans because that is what we had. 

Thursday: Black Bean Soup with tortilla chips made from Bfree wraps

The tortilla, cut a tortilla into wedges, spray or brush with lime juice and lightly salt. Bake at 400 for 5-8 minutes, turn and repeat.
The soup, we added diced red peppers, diced onions, garlic. We substituted the sour cream with guacamole. 

Friday:  Cabbage Bowl
we used hempe (chickpea) instead of edamame. 

Menu 11/8-11/12

Monday: Chickpea Noodle Soup 
we added 1 tsp of poultry seasoning and parsley

Tuesday:  Thai bowl  

We made this with the ingredients in our home . We roasted bok choy, kohlrabi, onion, garlic, and sweet potatoes at 400 for 40 minutes. We used frozen peas instead of edamame. The lime sauce we used sunflower butter and added 1 TBS of maple syrup. We served it over rice and drizzled the lime sauce over it.

Wednesday: Chili  (half the recipe and vegan only) with Engine 2 Cookbook corn muffins, p111

Thursday: we have so many leftovers, we have moved the Lentil Stew to another week.

Friday: Snobby Joe with sweet potatoes sliced and seasoned with garlic, salt and pepper and topped
with guacamole.