Category Archives: Family

Vegan/Vegetarian Side Dish

What helped me lose 30 lbs?? Eating well!

Eating healthy was instrumental in helping me to lose 30 lbs! Meals like this are very low in Sodium, Dietary Fiber, protein, Thiamine, Iron, Magnesium, Phosphorous and vitamin K.

This is a shredded cauliflower blend (with carrots, broccoli) and edamame.  I put this over lettuce, and add an entire sliced avocado and balsamic vinegar.  I also enjoy this as a side dish with a serving of pinto beans.

This would also be fantastic over a baked potato with butter, or baked firm tofu, or as a side dish with a meat dinner.

How do I make it?

  • 1 16oz. package of pre-shred cauliflower/carrot/broccoli mix
  • 1/2 cup fresh or frozen edamame
  • 2 Tbsp olive oil
  • 1 diced garlic clove
  • Medium size frying pan

Turn stove burner on high.  Heat up the olive oil. First toss in garlic, then toss in bag of cauliflower blend. Turn heat down to med/high, stir in the edamame. Stir entire time, so food doesn’t burn.  Let mixture cook for 1 minute, then turn off the heat and cover.  At this point you could add cheese or a flavored sauce such as teriyaki, sweet/sour, whatever strikes your fancy! (Salt and pepper to taste.) Texture should be firm, slightly crunchy and NOT mushy.

Enjoy and stay healthy! xoxo

 

 

 

Pumpkin Spice Monkey Bread-By Bees Adventures!

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http://beesadventures.wordpress.com/2013/10/16/pumpkin-spice-monkey-bread-with-caramel-glaze/

I found this amazing recipe on “beesadventures” blog! Easy to make, fun to eat!!

Pumpkin Spice Monkey Bread with Caramel Glaze

Yield: 1 bundt pan

Prep Time: 60 minutes | Bake Time: 20 – 25 minutes

Dough Ingredients

  • 3/4 cup Lactaid milk (soy milk would work fine too)
  • 1/4 cup vegan margarine or lactose-free butter (Becel or Fleischmann’s are my favorites)
  • 1 egg
  • 1/4 cup warm water (between 100 to 105 degrees Farenheit)
  • 2 1/4 teaspoons dry active yeast
  • 3 1/4 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/2 teaspoon salt

Filling Ingredients

  • 1 cup brown sugar, packed (if you want to make brown sugar yourself, see the recipe below)
  • 1 tablespoon ground Pumpkin Spice
  • 1/2 cup vegan margarine or lactose-free butter, softened

Glaze Ingredients

  • 1/4 cup water
  • 1/2 cup sugar
  • 1/2 cup lactose-free whipping cream
  • 1 tbsp vegan margarine or lactose-free butter, softened

Monkey Bread Preparation

  1. Heat the milk in a small saucepan until it is warm to the touch, then remove from heat. Mix in margarine; stir until melted. Leave to cool.
  2. Heat water to 100 – 105 degrees Farenheit. Add yeast; stir. Let sit for 5 minutes to activate yeast. Mixture will look foamy on top when yeast has activated.
  3. In the bowl of your stand mixer with the dough hook attachment, combine 2 1/4 cup flour, sugar and salt; mix well.
  4. Add egg to cooled milk mixture and mix well.
  5. Add activated yeast and milk mixture to dry ingredients. Mix until dough comes together in a sticky ball.
  6. Add the remaining flour, 1/4 cup at a time, kneading well after each addition until dough is soft and smooth but still a bit sticky.
  7. Cover the dough with a damp cloth and let rest for 10 minutes.
  8. In a small bowl, mix together brown sugar, pumpkin spice and softened margarine.
  9. Tear small, pieces of dough and roll into balls. Toss each into the sugar mixture until coated, then place in a greased baking pan.
  10. Cover baking dish and let rise in a warm place for 20 minutes. If you’d like to cook these at a later time, refrigerate or freeze covered and let pan sit at room temperature for 30 minutes before cooking. Don’t be concerned if rolls do not rise too much.
  11. Preheat oven to 350 degrees Farenheit when ready to bake.
  12. Bake in the preheated oven for 20-25 minutes, or until browned. Let cool for 10 minutes before turning out on a serving dish.
  13. Serve warm, drizzled with glaze. Glaze recipe follows below.

(Adapted from 90-Minute Cinnamon Rolls at Chinese Grandma)

Caramel Glaze Preparation

  1. Pour the water into a saucepan then pour the sugar in a pile in the middle of the water. Turn the heat to medium-high heat and begin cooking without stirring. The sugar will dissolve in the water and begin to boil.
  2. When the sugar begins to lightly brown, gently swirl the pan until all of the sugar is a deep golden brown.
  3. Carefully pour in the cream and add the butter. Whisk until smooth.

(Adapted from Chef Michael Smith’s Caramel Sauce at Food Network)

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Driving My Disabled Son Around Makes Him Happy, and I’ve Made Money!

Throwback Thursday

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3 guesses who those people are !? Oh never mind, I will tell you, hahaha. In age order, that is my dad, my brother and then the puffy cheeks is me. I was 3 years old, my brother 5. This picture was taken in the neighborhood where I grew up, and yes, still live. There is now a school sitting on that plot of land. The school happens to be the school I have worked at for 10 years. Thanks for checking out my trip down memory lane. 🙂

Wish You Were Here

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My youngest, Jonathan can’t travel long distances due to his medical condition, so he will stay home with grandma, grandpa, and auntie Mel. Leaving Johnny behind is a horrible feeling. As a mom, I want all my kids with me all the time. I miss him terribly already!! But if I don’t go, I will regret not going, and I will regret not giving Sara and Ben opportunities to grow socially and culturally. I haven’t spent a lot of time with Ben since he moved in with his dad 6 years ago, which has broken my heart.
So, I’m off to London today with Sara and Ben!! We have a layover in the north west (no, not Kim Kardashian’s baby! hahahaha), then straight away to Heathrow! Praying for safe travel and smooth flying! I will see you soon London! I will see you in 17 days my sweet Johnny xoxo