Marina Delio's Blog, page 15
November 5, 2016
Succulent and Air Plant Pumpkin Centerpiece for Thanksgiving
The countdown to Thanksgiving is on! Though I'm not hosting a big Thanksgiving dinner this year, I wanted to share an easy Thanksgiving centerpiece idea. This Thanksgiving centerpiece is incredibly easy to make, natural, and will stay fresh for the whole month or longer. You can make the pumpkins now and forget about it, or add some little vases of flowers to the table the day before Thanksgiving. These succulent and air plant pumpkins would also make such a great hostess gift. Not only do they look pretty as part of a Thanksgiving or fall tablescape, these succulent pumpkins are also darling sitting on a front porch. Pumpkins are the perfect organic planter for succulents or air plants. I first learned about air plants about a year ago and love using them in both inside and outside decor. Succulents are pretty low maintenance, but air plants are even easier to care for. Like their name suggests, they get their water from the air! I spritz my air plants with a mist of water once a week and they have been thriving. The amount of water air plants need will vary depending on your climate. Humid locations will need less water, while dry areas will need more. If the tips get crisp and brown, they need more water. CONTINUE READING THIS POST »
November 3, 2016
Homemade Peanut Butter Granola Bars
How to make the best no-bake peanut butter granola bars. This post is sponsored by The Ranch at Laguna Beach. All opinions are my own.
A few months ago when my girls, mom, and I had our girls' getaway to the Ranch at Laguna Beach, we all fell in love with the homemade granola bars. You can check out our adventure here. I love sharing travel posts. After our long drive from Santa Barbara down to Laguna Beach, it was so nice to find homemade granola bars and fresh fruit waiting for us in our big beautiful cottage suite. At first my mom said, "Hmmm... I don't really like white chocolate." And I agreed with, "I don't either." We're dark chocolate girls. But when we tasted these homemade granola bars from The Ranch, our minds were changed and on the drive home my mom was asking if I could possibly get the recipe. These bars are peanut buttery, creamy with a little crunch from crisp rice cereal, sweet but not too sweet, and so beautiful. The white chocolate adds the perfect amount of sweetness to the peanut butter bars. And the white drizzle makes them look extra fancy. These homemade granola bars are so lovely I thought they would make excellent DIY holiday gifs. Don't you think they could be a refreshing change from Christmas cookies?
Ben's Pantry is one of my favorite spots at The Ranch at Laguna Beach. It's a charming little coffee shop in the morning and the best spot for a cocktail overlooking the golf course at night. If you're in Orange County, a stop at the new restaurant, Harvest, or Ben's Pantry is a must. Aside from the tasty bars, I adore the decor, which was designed by my favorite Laguna Beach home shop, Tuvalu. I seriously want all of their gorgeous rustic, beachy decor.
Image courtesy of The Ranch at Laguna BeachI was so excited when The Ranch agreed to share the recipe for their famous energy bars with us. I was surprised to find the recipe is incredibly simple and easy to transform from a restaurant sized batch to a home sized batch. The recipe from the Ranch called for cherries or blueberries for the dried fruit, but cranberries are my favorite, so that's what I've used here.
These homemade energy bars are great for after school snacks for kids, taking on a hike, packing in picnics, midnight snacks, or snacks on the go. To make them, we need a few simple ingredients. The "dough" gets pressed firmly into the bottom of baking dish and then allowed to set overnight. The Ranch cuts their bars into 4" x 1 1/2" rectangles, but you could cut them to any size. I even cut some into smaller bite-sized squares. I am so happy to have these bars in the fridge for when I need a quick snack on the go, or crave a sweet bite.Bye Christmas cookies, I'm giving these this year! I think these bars with red cranberries and white chocolate drizzle are just perfect for giving for the holidays.
Homemade Granola BarsPRINTER FRIENDLY RECIPE
By yummy mummy kitchen
Published 11/03/2014
Peanut buttery, no-bake granola bars adapted from the the recipe at the Ranch at Laguna Beach. Ingredients2 1/2 cups dried fruit (cranberries, cherries, blueberries)1/2 cup macadamia nuts2 cups old fashioned oats2 cups rice krispie cereal1 3/4 cups smooth peanut butter 2 1/2 tablespoons molasses2 tablespoons honey 1 (12 oz.) bag white chocolate chips InstructionsLine 9x13" baking dish with parchment. Pulse dried fruit and macadamia nuts until thoroughly chopped. Place the fruit and nuts into a large bowl. Add the oats and cereal and stir to combine. In a saucepan over low heat, melt the peanut butter, molasses, and honey. It won't get "melty" but should all come together into a thick dough like ball. Transfer the peanut butter mixture to the bowl of dry ingredients and mix with your hands until fully incorporated. Press firmly into the pan with parchment. Cover with plastic wrap and let sit overnight. Melt chocolate in a double boiler or microwave. Cut the bars and dip into the melted white chocolate. Set on wax paper. Use a fork to drizzle more white chocolate over the top. Store bars in the refrigerator. Yield: Makes 1 9x13" pan of bars
Prep Time: 20 mins.Cook time: 12 hrs. 00 mins.
Total time: 12 hrs. 20 mins.
Tags: energy bars, granola bars, peanut butter, snacks
Recipe adapted from The Ranch at Laguna Beach's recipe
*VEGAN OPTION: Use maple syrup instead of honey, use non-dairy chocolate
*GLUTEN FREE OPTION: Use gf oats and cereal
November 1, 2016
Sheet Pan Winter Buddha Bowls with Tahini Sauce
Nourishing Buddha bowls are my kind of comfort food. Try this recipe for Buddha bowls packed with satisfying roasted fall and winter veggies and creamy tahini drizzle.
I hope you had a fun Halloween! If you've sneaked one too many chocolates and are ready for a little detox, this is the recipe for you! The funny thing about blogging is that I never really know which posts are going to become more popular than others, and which are going to do well with Google. A few months ago I posted
30 Best Buddha Bowls
. That post is a round-up of a few of my favorite Buddha Bowls, plus a bunch from other bloggers around the web. It ended up becoming one of my most popular posts this year, and still gets daily visitors thanks to Google traffic.
Since it seems that I'm not the only one loving these nourishing rainbow bowls of deliciousness, I thought I would share the Buddha bowls we enjoyed this week. Buddha bowls are a terrific way to clean out the fridge, using up whatever veggies we have. This week's Buddha bowls were loaded with fall and winter veggies. These are harder vegetables that all take approximately the same amount of time to roast. I love filling up a big sheet pan with a beautiful rainbow of vegetables.
Here we have onions, purple cabbage, Brussels sprouts, butternut squash, and potatoes. These are some of our favorite fall and winter vegetables and they are so much more fun served together, rather than just a side of potatoes alone. Not only do these lovely veggies taste amazing, the different colors provide different vitamins and protective benefits. Roasting is my preferred method of cooking all of these veggies, as the outside gets nice and caramelized or crisp, while the inside is tender. A drizzle of evoo and a pinch of salt and seasoning is all they need. Dinners centered around seasonal veggies are always my favorite.
Make ahead tip: I roasted the veggies and cooked the quinoa in the morning, then reheated just before dinner. Though this roasted vegetable Buddha bowl recipe is easy and simple, the roasting part does take about 40 minutes.
Once our vegetables have roasted, they can be assembled over a bowl of quinoa or any other grain you like. I like quinoa best with a splash of extra virgin olive oil and a pinch of salt. For extra flavor, I made a mustardy tahini drizzle, but that's optional. I also served our bowls with avocado and a sprinkle of fresh parsley. We had lots of fresh backyard eggs, so I added poached eggs to ours. If you're not an egg lover, you could add whatever protein you like. So much goodness in a single bowl.
Pin-it!
Want even more superfood bowl ideas? I created a Pinterest board with other bloggers to share loads of ideas.
Sheet Pan Winter Buddha BowlsPRINTER FRIENDLY RECIPE
By yummy mummy kitchen
Published 11/1/2014
Roasted winter vegetables come together to create a nourishing and easy dinner. Ingredients1 cup quinoa, rinsed and drained 1 yellow onion, peeled and cut into 1/2 inch wedges1/2 purple cabbage, cut into wedges2 red potatoes, cut into 1/2 inch wedges1 small butternut squash, peeled and 1/2 inch diced 16 oz. Brussels sprouts, halvedextra virgin olive oil salt to taste all purpose seasoning blend (I used Trader Joe's Everyday Seasoning)1 tablespoon tahinijuice of 1/2 lemon1 teaspoon dijon mustard1/2-1 teaspoon honey 4 eggs2 avocados, peeled and slicedfresh parsley for garnishInstructionsPreheat the oven to 400 degrees F. Coat the bottom a large sheet pan (or two smaller pans) with cooking spray or olive oil. Place the vegetables in a single layer on the sheet pan. Drizzle with olive oil and season with salt and seasoning. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed. Meanwhile, cook the quinoa. In a small-medium saucepan, bring 1 3/4 cups of water and the quinoa to a simmer. Add a pinch of salt, reduce the heat to low, and cover. Simmer covered for 15 minutes or until water has been absorbed and quinoa is cooked. Fluff with a fork. Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, mustard, and honey until smooth. Poach or fry eggs. To assemble the buddha bowls, spoon quinoa into bowls. Arrange roasted veggies on top. Add avocado, eggs, and parsley. Drizzle tahini sauce over. Yield: Serves 4
Prep Time: 10 mins. Cook time: 45 mins.
Total time: 55 mins.
Tags: buddha bowl, vegetarian, eggs, tahini sauce
I hope you had a fun Halloween! If you've sneaked one too many chocolates and are ready for a little detox, this is the recipe for you! The funny thing about blogging is that I never really know which posts are going to become more popular than others, and which are going to do well with Google. A few months ago I posted
30 Best Buddha Bowls
. That post is a round-up of a few of my favorite Buddha Bowls, plus a bunch from other bloggers around the web. It ended up becoming one of my most popular posts this year, and still gets daily visitors thanks to Google traffic. Since it seems that I'm not the only one loving these nourishing rainbow bowls of deliciousness, I thought I would share the Buddha bowls we enjoyed this week. Buddha bowls are a terrific way to clean out the fridge, using up whatever veggies we have. This week's Buddha bowls were loaded with fall and winter veggies. These are harder vegetables that all take approximately the same amount of time to roast. I love filling up a big sheet pan with a beautiful rainbow of vegetables.
Here we have onions, purple cabbage, Brussels sprouts, butternut squash, and potatoes. These are some of our favorite fall and winter vegetables and they are so much more fun served together, rather than just a side of potatoes alone. Not only do these lovely veggies taste amazing, the different colors provide different vitamins and protective benefits. Roasting is my preferred method of cooking all of these veggies, as the outside gets nice and caramelized or crisp, while the inside is tender. A drizzle of evoo and a pinch of salt and seasoning is all they need. Dinners centered around seasonal veggies are always my favorite.
Make ahead tip: I roasted the veggies and cooked the quinoa in the morning, then reheated just before dinner. Though this roasted vegetable Buddha bowl recipe is easy and simple, the roasting part does take about 40 minutes.
Once our vegetables have roasted, they can be assembled over a bowl of quinoa or any other grain you like. I like quinoa best with a splash of extra virgin olive oil and a pinch of salt. For extra flavor, I made a mustardy tahini drizzle, but that's optional. I also served our bowls with avocado and a sprinkle of fresh parsley. We had lots of fresh backyard eggs, so I added poached eggs to ours. If you're not an egg lover, you could add whatever protein you like. So much goodness in a single bowl. Pin-it!
Want even more superfood bowl ideas? I created a Pinterest board with other bloggers to share loads of ideas.
Sheet Pan Winter Buddha BowlsPRINTER FRIENDLY RECIPE
By yummy mummy kitchen
Published 11/1/2014
Roasted winter vegetables come together to create a nourishing and easy dinner. Ingredients1 cup quinoa, rinsed and drained 1 yellow onion, peeled and cut into 1/2 inch wedges1/2 purple cabbage, cut into wedges2 red potatoes, cut into 1/2 inch wedges1 small butternut squash, peeled and 1/2 inch diced 16 oz. Brussels sprouts, halvedextra virgin olive oil salt to taste all purpose seasoning blend (I used Trader Joe's Everyday Seasoning)1 tablespoon tahinijuice of 1/2 lemon1 teaspoon dijon mustard1/2-1 teaspoon honey 4 eggs2 avocados, peeled and slicedfresh parsley for garnishInstructionsPreheat the oven to 400 degrees F. Coat the bottom a large sheet pan (or two smaller pans) with cooking spray or olive oil. Place the vegetables in a single layer on the sheet pan. Drizzle with olive oil and season with salt and seasoning. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed. Meanwhile, cook the quinoa. In a small-medium saucepan, bring 1 3/4 cups of water and the quinoa to a simmer. Add a pinch of salt, reduce the heat to low, and cover. Simmer covered for 15 minutes or until water has been absorbed and quinoa is cooked. Fluff with a fork. Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, mustard, and honey until smooth. Poach or fry eggs. To assemble the buddha bowls, spoon quinoa into bowls. Arrange roasted veggies on top. Add avocado, eggs, and parsley. Drizzle tahini sauce over. Yield: Serves 4
Prep Time: 10 mins. Cook time: 45 mins.
Total time: 55 mins.
Tags: buddha bowl, vegetarian, eggs, tahini sauce
October 26, 2016
Vegan Pumpkin Cheesecake
This easy, healthier vegan cheesecake is just as delicious as the original. It's perfect for Thanksgiving or any day.
I used to crave pumpkin cheesecake every time fall would roll around. I mean, it is beyond delicious, and I still can't resist the samples at Costco. But it's a love-hate relationship. The pumpkin cheesecake has always been the sole reason for my terrible tummy aches after Thanksgiving dinner. With all that dairy and sugar, feeling bloated is kind of inevitable. After posting the vegan key lime and blackberry pie a few months ago, I knew I had to make a pumpkin version. That key lime pie was such a hit it was shared on Elle, Fitness Magazine, and the Kitchn! I was so excited. Transforming the pie for fall was easy. This vegan pumpkin cheesecake is creamy, cold, and comforting. It's filled with good fats, protein and fiber, though nobody would ever know. I'm just as satisfied eating a slice of this healthier pumpkin cheesecake as the naughty version, and I feel great about having a slice for breakfast before yoga class. Instead of heavy dairy, this pumpkin cheesecake has a cashew cream base. Have you tried cashew cream recipes yet? The key is to use raw cashews, so your dish doesn't end up tasting nutty. The pumpkin cheesecake ingredients get blended up in the food processor in under 5 minutes. It's so much easier than waiting for a traditional pumpkin cheesecake to bake away and hoping it doesn't develop an ugly crack down the center.
Hello gorgeous vegan pumpkin cheesecake! When I spotted fresh cranberries at the market this week it took all my strength not to Instagram the moment immediately. Fresh cranberries are only available now through about December. I absolutely love fresh cranberries in pumpkin bread. They pop and add the perfect touch of tartness. And it's not Thanksgiving without fresh cranberry sauce. One of my favorite uses for them, however, is to make sugared cranberries. They are easily transformed into tasty jewels and are delicious atop this pumpkin cheesecake. This vegan pumpkin cheesecake is also tasty topped with pomegranate arils or whipped cream.
Let's talk about the crust. To make this vegan pumpkin cheesecake super natural, paleo, and extra hearty, try a date and nut crust. You can use the crust from this recipe. I went with a traditional graham cracker crust because that's what my kids prefer and I just like it with pumpkin pie.
Vegan Pumpkin Cheesecake Printer Friendly Recipe
By yummy mummy kitchen
Published 10/26/2014
Ingredients1 3/4 cups graham cracker crumbs (12 graham crackers), gf if needed1/2 cup melted Organic Earth Balance (or favorite butter alternative) 1 ¼ cups raw cashews, soaked in water overnight (or 3 hours with boiling water poured over), drained 1 ½ cups pumpkin puree (1 15 oz. can)1 teaspoon vanilla extract1 tablespoon pumpkin pie spice1/3 cup maple syrup1/2 cup unsweetened coconut, nut, or soy milk juice of ½ lemonpinch of salt 2 tablespoons melted coconut oilInstructionsPreheat the oven to 350 degrees F. Stir together the graham cracker crumbs and melted Earth Balance. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool completely.Place drained cashews, pumpkin, vanilla, pumpkin spice, syrup, milk, lemon, salt and coconut oil in the bowl of a food processor or blender. Blend until completely smooth. Taste and add more syrup if you would like your pie sweeter. Pour the filling into the prepared crust and smooth with a spatula. Place in the freezer to set for at least 2 hours or overnight. Remove from the freezer an hour before serving. Store in the refrigerator and serve chilled with pomegranate arils, sugared cranberries, or whipped cream. Yield: Serves 8
Prep Time: 2 hrs. 00 mins. Cook time: 10 mins.
Total time: 2 hrs. 10 mins.
Tags: pie, cheesecake, Thanksgiving, holiday, vegetarian, vegan, dessert, pumpkin
I used to crave pumpkin cheesecake every time fall would roll around. I mean, it is beyond delicious, and I still can't resist the samples at Costco. But it's a love-hate relationship. The pumpkin cheesecake has always been the sole reason for my terrible tummy aches after Thanksgiving dinner. With all that dairy and sugar, feeling bloated is kind of inevitable. After posting the vegan key lime and blackberry pie a few months ago, I knew I had to make a pumpkin version. That key lime pie was such a hit it was shared on Elle, Fitness Magazine, and the Kitchn! I was so excited. Transforming the pie for fall was easy. This vegan pumpkin cheesecake is creamy, cold, and comforting. It's filled with good fats, protein and fiber, though nobody would ever know. I'm just as satisfied eating a slice of this healthier pumpkin cheesecake as the naughty version, and I feel great about having a slice for breakfast before yoga class. Instead of heavy dairy, this pumpkin cheesecake has a cashew cream base. Have you tried cashew cream recipes yet? The key is to use raw cashews, so your dish doesn't end up tasting nutty. The pumpkin cheesecake ingredients get blended up in the food processor in under 5 minutes. It's so much easier than waiting for a traditional pumpkin cheesecake to bake away and hoping it doesn't develop an ugly crack down the center.
Hello gorgeous vegan pumpkin cheesecake! When I spotted fresh cranberries at the market this week it took all my strength not to Instagram the moment immediately. Fresh cranberries are only available now through about December. I absolutely love fresh cranberries in pumpkin bread. They pop and add the perfect touch of tartness. And it's not Thanksgiving without fresh cranberry sauce. One of my favorite uses for them, however, is to make sugared cranberries. They are easily transformed into tasty jewels and are delicious atop this pumpkin cheesecake. This vegan pumpkin cheesecake is also tasty topped with pomegranate arils or whipped cream.
Let's talk about the crust. To make this vegan pumpkin cheesecake super natural, paleo, and extra hearty, try a date and nut crust. You can use the crust from this recipe. I went with a traditional graham cracker crust because that's what my kids prefer and I just like it with pumpkin pie.Vegan Pumpkin Cheesecake Printer Friendly Recipe
By yummy mummy kitchen
Published 10/26/2014
Ingredients1 3/4 cups graham cracker crumbs (12 graham crackers), gf if needed1/2 cup melted Organic Earth Balance (or favorite butter alternative) 1 ¼ cups raw cashews, soaked in water overnight (or 3 hours with boiling water poured over), drained 1 ½ cups pumpkin puree (1 15 oz. can)1 teaspoon vanilla extract1 tablespoon pumpkin pie spice1/3 cup maple syrup1/2 cup unsweetened coconut, nut, or soy milk juice of ½ lemonpinch of salt 2 tablespoons melted coconut oilInstructionsPreheat the oven to 350 degrees F. Stir together the graham cracker crumbs and melted Earth Balance. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool completely.Place drained cashews, pumpkin, vanilla, pumpkin spice, syrup, milk, lemon, salt and coconut oil in the bowl of a food processor or blender. Blend until completely smooth. Taste and add more syrup if you would like your pie sweeter. Pour the filling into the prepared crust and smooth with a spatula. Place in the freezer to set for at least 2 hours or overnight. Remove from the freezer an hour before serving. Store in the refrigerator and serve chilled with pomegranate arils, sugared cranberries, or whipped cream. Yield: Serves 8
Prep Time: 2 hrs. 00 mins. Cook time: 10 mins.
Total time: 2 hrs. 10 mins.
Tags: pie, cheesecake, Thanksgiving, holiday, vegetarian, vegan, dessert, pumpkin
October 18, 2016
Vegetarian Slow Cooker Split Pea Soup
Delicious and comforting vegetarian split pea soup. This easy slow cooker split pea soup takes just 10 minutes to prepare! Try it the next time you have a busy day and enjoy coming home to a warm, nourishing dinner.
Last night, well morning actually, I made a batch of vegetarian slow cooker split pea soup. Split pea soup is something Yummy Hubby has mentioned loving when he was growing up and a dinner I've been meaning to make for a long while now. A couple of weeks ago one of my best friends sent me a text asking about vegetarian split pea soup. She had made some for dinner and it didn't turn out quite the way she was hoping. She said that while the flavor was wonderful, the peas didn't seem to break down enough. So I decided to research split pea soup, and come up with my own version that is vegetarian and vegan, since most seem to include ham. Split pea soup takes a while to cook, so to me it seems to have been made for the slow cooker.
Vegetarian split pea soup may be the least photogenic recipe I have ever posted, but it's so easy, nutritious, and budget-friendly I just had to share it with you. When we got home late from gymnastics I was so thankful for a warm dinner ready to go. Thank you, slow cooker! It's dinners like this slow cooker soup that remind me that eating well doesn't have to be time consuming or expensive. Tossing the split pea soup ingredients into the slow cooker took less time than take-out and was so much more appreciated.
When Yummy Hubby tasted this soup he said, "It's just like my mom used to make! I love it!" Is there anything better than that? Well yes... when my mom stopped by later that night, there was still warm soup in the slow cooker for her to have dinner too! I really need to implement my slow cooker more often!
CONTINUE READING THIS POST »
Last night, well morning actually, I made a batch of vegetarian slow cooker split pea soup. Split pea soup is something Yummy Hubby has mentioned loving when he was growing up and a dinner I've been meaning to make for a long while now. A couple of weeks ago one of my best friends sent me a text asking about vegetarian split pea soup. She had made some for dinner and it didn't turn out quite the way she was hoping. She said that while the flavor was wonderful, the peas didn't seem to break down enough. So I decided to research split pea soup, and come up with my own version that is vegetarian and vegan, since most seem to include ham. Split pea soup takes a while to cook, so to me it seems to have been made for the slow cooker.Vegetarian split pea soup may be the least photogenic recipe I have ever posted, but it's so easy, nutritious, and budget-friendly I just had to share it with you. When we got home late from gymnastics I was so thankful for a warm dinner ready to go. Thank you, slow cooker! It's dinners like this slow cooker soup that remind me that eating well doesn't have to be time consuming or expensive. Tossing the split pea soup ingredients into the slow cooker took less time than take-out and was so much more appreciated.
When Yummy Hubby tasted this soup he said, "It's just like my mom used to make! I love it!" Is there anything better than that? Well yes... when my mom stopped by later that night, there was still warm soup in the slow cooker for her to have dinner too! I really need to implement my slow cooker more often!
CONTINUE READING THIS POST »
October 13, 2016
Halloween Party Food
Halloween party food ideas and recipes. Halloween dinner, appetizers, and snacks for kids and adults.
I know I've posted a few Halloween recipes already this month, but I have one last post of ideas and a fresh new vlog for you. I just couldn't help myself! Halloween is really all my kids can think about right now. They are preparing for the Halloween sing at school and excitedly pouring over the magical Chasing Fireflies catalogs that come in the mail. I'm still not sure our plans for Halloween yet, but I'd love to hear what you are doing, so let me know in the comments!
Without further adieu, here are some festive Halloween appropriate recipes that don't include heaps of sugar or candy. Because hello... trick-or-treating. These real food Halloween food ideas are great for kids or adults.
Halloween appetizers and snacksLet's start with appetizers and snacks! My family loves the pre-trick-or-treating time just as much as the main event. It's so much fun to check out friends' costumes, catch up on life, and of course eat! What's a party without some appetizers and a glass of vino?
Sweet Potato Hummus One of my favorite hummus recipes and that color is just perfect for Halloween. P.S. sweet potato is fabulous for gorgeous glowing skin, so eat up!
Pumpkin Hummus Platter What can I say? I love hummus platters. They are a fabulous way to be sure everyone is eating their veggies and getting a nice boost of protein too.
Black Bean Spiderweb Dip My kids absolutely love when these baked bat and ghost potato chips show up in the markets. We've seen them at Trader Joe's, Whole Foods, and a few other natural foods stores.
Grape CaterpillarsSkewer green grapes and attach mini chocolate chip "eyes" with a dab of frosting. Remember, no whole grapes for little kiddos.
Halloween Mini PizzasThese cute pizzas are so easy and kid friendly. 
Petite Lunch to GoHalloween Dinner IdeasIf you're spending Halloween dinner with friends and family, you'll want something easy. That means a dinner you can make ahead and that feeds a crowd.
Chili BarVeggie chili is always the first thing that comes to mind when I think of Halloween dinner. Keep it in a slow cooker and you're good to go! 
Black Spaghetti with Sweet Potato and PeasYou can watch me make this spaghetti in the video above or on my YouTube channel. Just roast some sweet potato cubes and toss them in with cooked spaghetti, peas, and pesto. Full disclosure, my kids did not like the black bean spaghetti we tried, but Yummy Hubby devoured his. I would probably try a different black spaghetti next time. You can add 1/2 teaspoon black gel food coloring to the past a water, but I haven't been able to find a natural black food coloring. Let me know if you do! 
Black Bean and Butternut Squash EnchiladasThese vegetarian enchiladas have been incredibly popular here on the blog. Aren't they perfectly colored for Halloween?!
Pumpkin and Chard LasagnaI made this autumn lasagna for a dinner party and it was hugely popular.
Curried Pumpkin Lentil SoupThis nourishing soup is another blog favorite. It's filled with warming flavors perfect for chilly nights. 
Paleo Pumpkin MuffinsThese almond flour based muffins have gotten great reviews over the past year. They're free of refined sugar and filled with nourishing ingredients.
Pinterest friendly image below!
Natural Orange and Black PopsiclesJack-O-Lantern Fruit CupsMini Pumpkin Pies
October 10, 2016
20 Persimmon Recipes
Over 20 delicious ways to eat persimmons. Fuyu and Hachiya persimmon recipes.
Persimmons are just coming into season here in California. Neighbors' trees are dripping with these beautiful orange jewels. Persimmons aren't something I remember eating very often growing up, and until a few years ago, I wasn't sure I even liked them at all. I've discovered that I actually do like persimmons, but there are some definite rules with eating them. Some varieties are astringent until very ripe, while others are sweet right off the tree. Several friends with persimmon trees have asked me for persimmon recipes, so I thought I would scour the web for some recipes for us all to use. If you've ever admired a pile of autumn persimmons at the market and thought, "hmmm..." this post is for you! From the autumn salad with persimmons, apples, and pomegranate above, to persimmon muffins and smoothies, these tasty recipes are a great place to start.
Persimmon smoothie. I made this persimmon smoothie with 1 fuyu persimmon, 1 frozen banana, 3 tangerines, and a handful of ice. Greens are optional.How to Eat PersimmonsThere are several varieties of persimmons. The most common are Fuyu and Hachiya. These two persimmon varieties may look similar, but there are important differences.
Fuyu Persimmons
The Fuyu is the shorter persimmon that looks a bit like an orange tomato. Fuyu persimmons are best eaten raw and firm. They remind me of apples in that I usually just slice and eat. These crisp persimmons add wonderful sweetness and a pop of color to salads, smoothie bowls, and sandwiches. Most often though, I simply sprinkle with a pinch of cinnamon and eat the slices.
Hachiya Persimmons
Hachiya persimmons, the longer ones, are bitter until they are very ripe and soft. It's no wonder I didn't like persimmons at first - I was eating an unripe Hachiya! Many people enjoy Hachiya persimmons scooped with a spoon directly from the fruit. Persionally, I am not a big fan of these persimmons raw, as they just seem, well... mushy. In Japan, Hachiya persimmons are regularly dried whole. Though I've never tried them, Hoshigaki, are said to be a delightful treat with a jam-like center. Hachiya persimmons are perfect for baked goods like persimmon bread.
Persimmon Recipes
Fuyu Persimmon Recipes
Spiced Persimmon Turmeric Tea from Gourmand in the KitchenPersimmon Chutney from SaveurPersimmon Pear Caprese Crostini from Reluctant EntertainerGinger Persimmon Scone Muffins from Love and Olive OilFall Harvest Salad with Crispy Halloumi from Kale and CaramelWinter Tabbouleh with persimmons from Bitter SweetPersimmon, Pomegranate, and Farro Salad from Joie de VivrePersimmon Gelato from Magnolia DaysPersimmon Coconut Chia Puddings from Cooking LSLPersimmon Pomegranate Salsa from Angie's RecipesVegan Cranberry Persimmon Crisp with Vanilla Bean Topping from Keeping' It KindVegan Persimmon and Basil Creme Galette from Cara's KitchenVegan Persimmon Pie from Forest and FaunaRaw Vegan Persimmon Cheesecake from Raw Food Recipes
Hachiya Persimmon Recipes
Dried Persimmons (Hoshigaki) from Root SimplePersimmon Cookies from Two Peas and Their PodPersimmon Oatmeal Cookies from Happy YolksUpside Down Persimmon Cake from Delicious EverydayPersimmon Banana Breakfast Cookies from Toaster Oven LoveEasy Persimmon Jam from Peas and PeoniesPersimmon Sorbet from Busy in Brooklyn
Want to make this beautiful autumn salad? It would be so lovely on a Thanksgiving table. I love the sweetness and hearty texture from the apple and persimmon. It's just perfect with the creamy saltines of the cheese. I am loving Kite Hill ricotta in place of soft cheeses right now, as it's made with almond milk and doesn't give a tummy ache.Autumn Salad with Persimmons and ApplesBy yummy mummy kitchen
Published 10/11/2014
A delightful autumn salad with baby spinach, persimmons, apples, pepitas, and pomegranate. The perfect balance of sweet, salty, creamy and crunchy. Ingredients5 oz. baby spinachfavorite balsamic vinaigrette (homemade or store bought)1 Fuyu persimmon, thinly sliced into half-rounds1 apple, thinly sliced into half-rounds1/4 cup crumbled goat cheese or Kite Hill ricotta (vegan)1-2 tablespoons pepitas (pumpkin seeds)2 tablespoons pomegranate arils InstructionsDress the spinach to taste. I simply whisk together a 1:1 ratio of extra virgin olive oil and balsamic, and a little Dijon mustard for dressing. Top with persimmon, apple, cheese, pepitas and pomegranateYield: Serves 4
Prep Time: 10 mins. Total time: 10 mins.
Tags: salad, autumn, fall, persimmon, fuyu persimmon
October 6, 2016
Lentil Bolognese with Spaghetti Squash
Hearty vegan lentil bolognese is a comforting and wholesome dinner. Serve it over spaghetti squash boats or your favorite pasta. This plant based recipe is easy to make naturally vegetarian, vegan, and gluten free but doesn't skimp on flavor. This lentil bolognese is chock full of all those irresistible Italian flavors.
Pasta night is a weekly thing at our house. Like most kids, mine love pasta. If I ask what they would like for dinner, they almost always say spaghetti. Now that fall has rolled around I've been drawn to all the different varieties of beautiful squash. It had been awhile since I had made spaghetti squash, so I picked up a couple at the market this week. My daughter had so much fun scooping out the spaghetti squash seeds (just like a pumpkin!), cooking the squash with me and watching it "magically" turn into spaghetti. Spaghetti squash truly is a fun food to cook and the result is a completely natural and unprocessed spaghetti. Since spaghetti squash is a bit lighter than pasta, I wanted a heartier sauce. Enter lentil bolognese. Bolognese sauce traditionally is a ground meat based sauce. One of my favorite plant-based protein sources is the wonderful lentil. Its mild flavor and hearty texture makes it the perfect substitute for meat in this vegetarian bolognese. I keep a bag of dried French green lentils in my pantry at all times, so I cooked a batch before making this recipe. If you would like a lentil shortcut, you can absolutely use the steamed lentils found in the refrigerated section of some grocery stores like Trader Joe's. There's no shame in taking shortcuts here and there - we're all just doing our best.
This lentil bolognese sauce is packed with nutritious ingredients. Onion, garlic, carrots, celery, mushrooms, and of course lentils all go into this meaty but meatless sauce. It was so tasty I couldn't resist eating some it straight from the pan. Even my 6 year old peered into the pan and said, "that looks yummy!" I wasn't sure how my littles would react to this unconventional pasta night, but I was happily surprised. When at dinnertime I said I had already eaten some of mine earlier in the day, my little love said, "I can see why! This is so yummy!" That's what I call success, folks.
You can make your lentil bolognese spaghetti squash boats cheesy, or not. It's totally up to you. If you would like this meal to be completely vegan, just leave the cheese off or use a dairy free mozzarella. Speaking of plant based foods, you must pick up a copy of Dr. Greger's new book, How Not To Die. It's life changing in the best possible way. Maybe I'll write a review here when I'm done with the book.
Want to skip the spaghetti squash? No problem! This lentil bolognese is delicious used any way you would use an Italian red sauce. Over regular pasta, in a lasagna, or just scooped up with a hunk of crusty bread. There's no wrong way to eat this dreamy sauce.
Lentil Bolognese Spaghetti SquashBy yummy mummy kitchen
PRINTER FRIENDLY RECIPE
Published 10/06/2014
Hearty vegan bolognese made with lentils and vegetables over spaghetti squash. Ingredients2 small spaghetti squash3 tablespoons extra virgin olive oil, divided1 small yellow onion, peeled and diced2 carrots, chopped 2 celery stalks, chopped3 cloves garlic, minced1 cup crimini mushrooms, diced1 teaspoon dried oregano1 teaspoon dried basilpinch red pepper flakes24 oz. crushed tomatoes (I used a jar or Bionaturae)1 heaping tablespoon tomato paste1 ½ cups cooked French green lentilssalt to tastefresh basil for garnish 1 cup shredded mozzarella cheese InstructionsPreheat the oven to 375 degrees F. Cut spaghetti squash in half lengthwise. Season with a pinch of salt and pepper and a drizzle of olive oil. Place cut side up on a large rimmed baking sheet, and bake 35-45 minutes, until tender. Cool. Use two forks to scratch up the squash to create "noodles" inside the squash "boats." Meanwhile, make the lentil bolognese. Heat two tablespoons of olive oil in a skillet over medium heat. Add the onions, carrots, and celery and sauté until vegetables soften, about 7 minutes. Add the garlic, mushrooms, oregano, basil, and red pepper flakes, and sauté until the mushrooms begin to soften. Add the tomatoes and tomato paste and stir to combine. Add lentils and simmer the sauce 20 minutes, until sauce has thickened and all the vegetables are tender. Season to taste with salt. Spoon the lentil bolognese over the spaghetti squash noodles. Sprinkle cheese over the top and place under the broiler until cheese is bubbly. Garnish with fresh basil. Yield: Serves 4
Prep Time: 10 mins. Cook time: 50 mins.
Total time: 60 mins.
Tags: spaghetti squash, vegetarian, vegan, gluten free, lentils
*Vegan Option: Omit the cheese or use a nondairy cheese.
Pasta night is a weekly thing at our house. Like most kids, mine love pasta. If I ask what they would like for dinner, they almost always say spaghetti. Now that fall has rolled around I've been drawn to all the different varieties of beautiful squash. It had been awhile since I had made spaghetti squash, so I picked up a couple at the market this week. My daughter had so much fun scooping out the spaghetti squash seeds (just like a pumpkin!), cooking the squash with me and watching it "magically" turn into spaghetti. Spaghetti squash truly is a fun food to cook and the result is a completely natural and unprocessed spaghetti. Since spaghetti squash is a bit lighter than pasta, I wanted a heartier sauce. Enter lentil bolognese. Bolognese sauce traditionally is a ground meat based sauce. One of my favorite plant-based protein sources is the wonderful lentil. Its mild flavor and hearty texture makes it the perfect substitute for meat in this vegetarian bolognese. I keep a bag of dried French green lentils in my pantry at all times, so I cooked a batch before making this recipe. If you would like a lentil shortcut, you can absolutely use the steamed lentils found in the refrigerated section of some grocery stores like Trader Joe's. There's no shame in taking shortcuts here and there - we're all just doing our best.
This lentil bolognese sauce is packed with nutritious ingredients. Onion, garlic, carrots, celery, mushrooms, and of course lentils all go into this meaty but meatless sauce. It was so tasty I couldn't resist eating some it straight from the pan. Even my 6 year old peered into the pan and said, "that looks yummy!" I wasn't sure how my littles would react to this unconventional pasta night, but I was happily surprised. When at dinnertime I said I had already eaten some of mine earlier in the day, my little love said, "I can see why! This is so yummy!" That's what I call success, folks.
You can make your lentil bolognese spaghetti squash boats cheesy, or not. It's totally up to you. If you would like this meal to be completely vegan, just leave the cheese off or use a dairy free mozzarella. Speaking of plant based foods, you must pick up a copy of Dr. Greger's new book, How Not To Die. It's life changing in the best possible way. Maybe I'll write a review here when I'm done with the book.
Want to skip the spaghetti squash? No problem! This lentil bolognese is delicious used any way you would use an Italian red sauce. Over regular pasta, in a lasagna, or just scooped up with a hunk of crusty bread. There's no wrong way to eat this dreamy sauce. Lentil Bolognese Spaghetti SquashBy yummy mummy kitchen
PRINTER FRIENDLY RECIPE
Published 10/06/2014
Hearty vegan bolognese made with lentils and vegetables over spaghetti squash. Ingredients2 small spaghetti squash3 tablespoons extra virgin olive oil, divided1 small yellow onion, peeled and diced2 carrots, chopped 2 celery stalks, chopped3 cloves garlic, minced1 cup crimini mushrooms, diced1 teaspoon dried oregano1 teaspoon dried basilpinch red pepper flakes24 oz. crushed tomatoes (I used a jar or Bionaturae)1 heaping tablespoon tomato paste1 ½ cups cooked French green lentilssalt to tastefresh basil for garnish 1 cup shredded mozzarella cheese InstructionsPreheat the oven to 375 degrees F. Cut spaghetti squash in half lengthwise. Season with a pinch of salt and pepper and a drizzle of olive oil. Place cut side up on a large rimmed baking sheet, and bake 35-45 minutes, until tender. Cool. Use two forks to scratch up the squash to create "noodles" inside the squash "boats." Meanwhile, make the lentil bolognese. Heat two tablespoons of olive oil in a skillet over medium heat. Add the onions, carrots, and celery and sauté until vegetables soften, about 7 minutes. Add the garlic, mushrooms, oregano, basil, and red pepper flakes, and sauté until the mushrooms begin to soften. Add the tomatoes and tomato paste and stir to combine. Add lentils and simmer the sauce 20 minutes, until sauce has thickened and all the vegetables are tender. Season to taste with salt. Spoon the lentil bolognese over the spaghetti squash noodles. Sprinkle cheese over the top and place under the broiler until cheese is bubbly. Garnish with fresh basil. Yield: Serves 4
Prep Time: 10 mins. Cook time: 50 mins.
Total time: 60 mins.
Tags: spaghetti squash, vegetarian, vegan, gluten free, lentils
*Vegan Option: Omit the cheese or use a nondairy cheese.
October 4, 2016
Halloween Pizza
Easy and fun Halloween pizzas with spiders, bats, monster faces and eyes, and pumpkins! These Halloween pizzas are perfect for Halloween parties or Halloween dinner.
It's Halloween month and that means Pinterest is covered with pumpkin and spice and spiders and ghosts. Our kids get so excited for Halloween. We just ordered Halloween costumes and costume-making supplies. Our Halloween tradition is to celebrate with friends in the early evening, nibbling on spooky snacks, and then head out trick-or-treating.
Olive spiders have long been a favorite for Halloween food. I usually see them on deviled eggs, but thought they would be just as cute and tasty on mini Halloween pizzas. And they are! There's so much you can do with olives! I adore the little bats too. I got the idea for the bats from these deviled eggs. And what kid doesn't love pizza? Since Halloween is always a busy day, I like to make life easy and take a shortcut by using English muffins to make mini pizzas. English muffin pizzas can be made healthier, gluten-free, and even vegan if desired. Food for Life makes sprouted grain, gluten free, flax, and seed English muffins so these Halloween pizzas can be nutritious as well as cute.
I've shared five Halloween pizza ideas to get you started... spider, monster face, monster eye, bat, and pumpkin. Of course you wouldn't need to make all of these different toppers. Which is your favorite? The trick to great Halloween pizza toppings is to bake the pizzas and then top them. If you decorate your pizzas before baking, the toppings will wilt and move around.
Halloween PizzasBy yummy mummy kitchen
Published 10/02/2014
Cute Halloween pizzas made with English muffins and veggiesIngredients1 package of 6 English muffins8 oz. pizza sauce 8 oz. shredded mozzarella (or non-dairy cheese) 1 can large black olives (for bats and spiders)1 jar large green olives stuffed with garlic (for eyes)fresh basil (for monster eyes)3 mini orange bell peppers (for pumpkins)1/2 cup micro greens (for monster hair and pumpkin stems)yellow mustard (for bat eyes)1 red bell pepper (for monster mouth) InstructionsPreheat the oven to 400 degrees F and place the English muffins cut side up on a baking sheet. Spread a layer of sauce over the cut sides of muffins. Top with cheese. Bake 8 minutes, or until the cheese has melted. To make eyes, cut the green olives crosswise into rounds and remove the garlic. Cut the black olives into small pieces that fit inside the green olives for the pupils. See video. To make spiders, cut the black olives in half lengthwise for bodies. Then cut one legs by making thin slices lengthwise. See video. To make bats, cut black olives in half lengthwise. Then cut some of the halved olives into thin slices lengthwise. Cut the strips crosswise to make ears and wings. To make the bat eyes, dip a toothpick into mustard and draw on the olive halves. See video. To make pumpkins, cut the mini orange peppers crosswise into rounds and place on the pizzas. Cut strips to fill in the pumpkins. Use micro greens or a small piece of basil for the stem. See video.Yield: Makes 12 English Muffin Pizzas
Prep Time: 10 mins. Cook time: 8 mins.
Total time: 18 mins.
Tags: halloween, party food, pizza, vegetarian
It's Halloween month and that means Pinterest is covered with pumpkin and spice and spiders and ghosts. Our kids get so excited for Halloween. We just ordered Halloween costumes and costume-making supplies. Our Halloween tradition is to celebrate with friends in the early evening, nibbling on spooky snacks, and then head out trick-or-treating.Olive spiders have long been a favorite for Halloween food. I usually see them on deviled eggs, but thought they would be just as cute and tasty on mini Halloween pizzas. And they are! There's so much you can do with olives! I adore the little bats too. I got the idea for the bats from these deviled eggs. And what kid doesn't love pizza? Since Halloween is always a busy day, I like to make life easy and take a shortcut by using English muffins to make mini pizzas. English muffin pizzas can be made healthier, gluten-free, and even vegan if desired. Food for Life makes sprouted grain, gluten free, flax, and seed English muffins so these Halloween pizzas can be nutritious as well as cute.
I've shared five Halloween pizza ideas to get you started... spider, monster face, monster eye, bat, and pumpkin. Of course you wouldn't need to make all of these different toppers. Which is your favorite? The trick to great Halloween pizza toppings is to bake the pizzas and then top them. If you decorate your pizzas before baking, the toppings will wilt and move around.
Halloween PizzasBy yummy mummy kitchenPublished 10/02/2014
Cute Halloween pizzas made with English muffins and veggiesIngredients1 package of 6 English muffins8 oz. pizza sauce 8 oz. shredded mozzarella (or non-dairy cheese) 1 can large black olives (for bats and spiders)1 jar large green olives stuffed with garlic (for eyes)fresh basil (for monster eyes)3 mini orange bell peppers (for pumpkins)1/2 cup micro greens (for monster hair and pumpkin stems)yellow mustard (for bat eyes)1 red bell pepper (for monster mouth) InstructionsPreheat the oven to 400 degrees F and place the English muffins cut side up on a baking sheet. Spread a layer of sauce over the cut sides of muffins. Top with cheese. Bake 8 minutes, or until the cheese has melted. To make eyes, cut the green olives crosswise into rounds and remove the garlic. Cut the black olives into small pieces that fit inside the green olives for the pupils. See video. To make spiders, cut the black olives in half lengthwise for bodies. Then cut one legs by making thin slices lengthwise. See video. To make bats, cut black olives in half lengthwise. Then cut some of the halved olives into thin slices lengthwise. Cut the strips crosswise to make ears and wings. To make the bat eyes, dip a toothpick into mustard and draw on the olive halves. See video. To make pumpkins, cut the mini orange peppers crosswise into rounds and place on the pizzas. Cut strips to fill in the pumpkins. Use micro greens or a small piece of basil for the stem. See video.Yield: Makes 12 English Muffin Pizzas
Prep Time: 10 mins. Cook time: 8 mins.
Total time: 18 mins.
Tags: halloween, party food, pizza, vegetarian
September 29, 2016
Bedtime Routines For Kids
It's September and we're still getting back into the swing of school routines. It can be hard to transition from relaxed summer days to getting up early in the morning and heading to school. Not to mention after school sports, homework, and getting to bed on time. So far things have gone smoothly for us. Mostly. My littlest has had several tearful drop-offs, which are so hard for both of us. And my oldest just wants to party all night and skip bedtime altogether. So we are refocusing on our bedtime routines. From the time they are babies, bedtime rituals are important in helping kids wind down for bed. Today I'm sharing routines that I've found work best for us and many other little ones too. Orajel™ asked me to share my family bedtime routines and Scholastic reading resources and I agreed because I know how important reading and routine is for kids of all ages.
Bedtime RoutineYou can mix up the steps, but following a set order does help.
1. Family Dinner. Dinnertime is the one time of the day where we slow down from our busy lives and connect as a family. 2. Bath. I like to add a few drops of lavender essential oil or bath fizzies
3. Brush and floss teeth. My kids loved the Orajel™ PAW Patrol™ products they received are a great way to help protect against cavities to keep young teeth and gums healthy. 4. Put on jammies and snuggle up in bed
5. Read6. Lights out (we turn a white noise machine on)
In college I studied to be a teacher and learned that reading to children, even when they are infants and can't understand the words, does wonders for their development. Reading to children fosters a love of reading, promotes speech development, and more. The reason I'm sharing this post today is to hopefully encourage parents and grandparents to read to children as much as possible, and add it to your bedtime routine. In this age of electronics, many kids will gravitate to iPads and YouTube before books. It's important we help them learn a love of reading while they are little and set them up for a lifetime of learning.
My kids love getting Scholastic book orders from school. Scholastic.com/read2me contains tons of resources to get parents excited, including a free Scholastic e-book called The Three Bees, the 100 Best Read-Aloud Books, and essential articles from the editors of Scholastic Parents. The Three Bees is such a cute story about a family of bees getting ready for bed.
This post was sponsored by Orajel™. The opinions and text are all mine.
