Marina Delio's Blog, page 16

Pumpkin Hummus

This smooth and creamy pumpkin hummus recipe is a delicious and healthy way to celebrate autumn.

I've shared several hummus recipes here before, but I believe one can never have too many hummus recipes. A hummus recipe for every season, I say! Like many plant based eaters, hummus is a staple in my kitchen. It's packed with protein and fiber, tasty, and satisfying. My lunch most days includes hummus in some form or another. In a wrap, for dipping veggies, or on top of a salad bowl. After a bowl of guacamole, hummus is at the top of my list for entertaining, whether at home or bringing to friends' houses. Here's a little 60-second video to show you how easy homemade hummus is. 
While most weeks I do pick up my hummus at the grocery store, I try to make it myself as much as possible. Homemade hummus is so incredibly simple to make. All you need is a food processor, a can of garbanzo beans, some tahini, and garlic. You can then play around with flavors. My all time favorite is the Edamame Basil Hummus in my cookbook. It's always a crowd pleaser. When you make hummus at home you get to control the quality of ingredients and save money. Instead of hummus with filler ingredients, you get organic, natural hummus from home.  Every year I get excited about all the fall goodies and pumpkin treats. I've never been a huge lover of the beloved pumpkin spice latte, which now is so popular it just goes by "PSL." I do love the idea of the PSL though. It's all about celebrating the season with a cup of warm and cozy flavors. With temperatures in the 100s here the past few days I have not done any cooking with heat, and certainly am not interested in hot drinks, no matter how festive they are. That's okay though, I've embraced pumpkin in other, unconventional, and maybe more natural ways. Like this Pumpkin Smoothie,  and this pumpkin hummus. It has those classic fall spices and pumpkin, without the heat and sugar. 
I used canned (actually it was boxed) pumpkin, but you could also use roasted butternut squash or sweet potato and it would be delicious! For this pumpkin hummus, I was aiming for flavors like in these Butternut Squash Toasts because they are just so divine. Though this hummus has fall spices, it's not spicy. I actually would have liked a little heat here. If you feel that way, try using chipotle instead of smoked paprika. I love garnishing bowls of hummus with veggies, seeds and herbs. Pomegranate seeds are one of my favorite toppings, but here I used cubed roasted beets, pepitas, edible flower petals, and sage. 
Pumpkin hummus is a beautiful dip for a crudités platter or just to keep in the fridge for snacking. It would be a fabulous appetizer for Halloween or Thanksgiving celebrations, and just as delicious as a vegan sandwich spread.
Pumpkin HummusPRINTER FRIENDLY RECIPE
By yummy mummy kitchen
Published 09/28/2016

Easy, healthy homemade pumpkin hummus.Ingredients3 cloves garlic, peeled and roughly chopped1 can chickpeas/garbanzo beans, drained (reserve a few for garnish)2 tablespoons tahini (I used Trader Joe's)3/4 cup pumpkin puree1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon smoked paprika 1/2 teaspoon sea salt 1 tablespoon chopped fresh sage 2 tablespoons extra virgin olive oilInstructionsPulse garlic in a food processor until finely chopped. Add chickpeas, tahini, pumpkin, spices, salt and sage. Process until smooth. Taste and add another pinch of salt and adjust spices if desired. Store in the refrigerator. Yield: Makes about 1 cup
Prep Time: 5 mins. Cook time: 1 mins.
Total time: 6 mins.
Tags: vegan, dip, hummus, pumpkin, fall, appetizer

Slumber Party

Slumber party ideas for food, games, and fun!  Hello Monday. It was a wild weekend filled with birthday celebrating, soccer, hot weather, and more birthday celebrating! For her 9th birthday, all my girl wanted was a slumber party. A handful of her best girlfriends came for the sleepover birthday party. I'm not sure how much actual sleeping took place but I know they had a blast chatting and eating popcorn late into the night. As the host parent, a slumber party is pretty exhausting and requires copies amounts of coffee in the morning. Oh, and under eye concealer. You will almost certainly be staying up late and woken up before sunrise by screaming, giggling, girls running through the house saying they are hungry. All the work of setting up a slumber party and getting very little sleep are completely worth it though, for pure joy and the lifelong memories. 
I didn't go too crazy with elaborate cakes or decorations like I have done in the past. With the heatwave we are currently hit with, my daughter wanted root beer floats for dessert. Easy! Here'a a look at our slumber party  and some ideas for an unforgettable sleepover.  The party roomYummy Hubby and I set up an Easy-Up tent frame and covered it with tulle, random fabric, fairy lights, and balloons. It looked so magical and fun at night when the lights were off. We tossed pillows and comforters on the floor and the girls brought sleeping bags. It was the perfect setup for movie night. 

The food A slumber party is different than a regular birthday party that lasts just a couple of hours. Slumber parties require two meals - dinner and breakfast. 
DINNER -Pizza. We kept things simple and had pizza for dinner. Always a kid favorite. -Rainbow Veggie Kabobs. These are such a fun way for kids to eat veggies. I like to use popsicle sticks instead of wooden skewers just because they are a little safer. To thread the veggies, I used a paring knife to make slits in the veggies first. I used red bell pepper, cherry tomatoes, yellow pepper, cucumber, purple cabbage, and black olives. -Guacamole and hummus with chips and the veggie kabobs -Root Beer Floats  POPCORN BARAfter dinner and presents it was movie time. I set a side table with popcorn and toppings like peanuts, banana chips, and chocolates. This is so much better than the movie theater! 

SMOOTHIE BAR FOR BREAKFAST
My favorite slumber party idea was a smoothie bar for breakfast. All of the girls loved this and I loved overhearing the girls saying, "your mom makes the best smoothies!" They all had seconds. I made a big blender of fruit smoothie and set out bowls of toppings: kiwi, raspberries, and granola. I would have loved to set out even more toppings like coconut, chia and hemp seeds, blueberries, etc. but this is what I had and the girls were hungry. They loved topping their own smoothies. Next time I would do this with small bowls so the girls would have more room for the toppings.

Entertainment
The girls at our slumber party were six to nine years old and happy to just play and giggle and be silly. Here's what we had planned as well as other sleep over party ideas.

- Bingo
- Card games
- Spa fun: paint nails, mud masks, make lip gloss
- Use fabric markers to decorate a pillowcase
- Use fabric markers to decorate a pajama shirt
- Dance party
- Make your own dinner (pizza, burritos, sushi, etc.)
- Movie
- Stargazing



Want the smoothie recipe I used?

Tropical SmoothieBy yummy mummy kitchen
Published 09/26/2016

Sweet pink tropical smoothie. Ingredients1 cup orange juice 16 oz. frozen organic tropical fruit blend (Trader Joe's recommended) 1/2 cup plain yogurt (non-dairy if desired) InstructionsBlend until smooth. If mixture is too thick to blend, add some plant based milk or more orange juice until it moves. Yield: Makes about 3
Prep Time: 5 mins. Total time: 5 mins.
Tags: smoothies, kids, food for kids, breakfast

Homemade Applesauce Recipe

Homemade applesauce is one of the first things I learned to cook. It's so simple and healthy, but gives me all the fall feels. Have you tried making your own applesauce? I know it's not the most exciting recipe I've ever posted here, but I wanted to remind you how delicious homemade applesauce is and give you nudge to make it this fall. It's so easy, there's really no excuse not to make homemade applesauce. This is one of those good old back to basics recipes everyone should know. I made you a little video so you can see for yourself just how easy it is.
Watch the video on YouTube HERE! I get a little chatty in the intro, so feel free to skip the first minute! 

My kiddos love applesauce, and either the little cups or applesauce pouches almost always end up in our shopping cart. Recently I've noticed that the girls will go through a 4-pack of applesauce pouches in a single day and I haven't been happy about the amount of plastic waste left over from such a small amount of food. It felt so much better to make a big crockpot of fresh applesauce and send it to school with them in reusable containers. They got a lot more applesauce and there was no waste. Both my girls loved this applesauce recipe in reusable jars for snack time at school. I love this applesauce for a healthy sweet dessert.

Store bought applesauce is just kind of "meh" in my opinion. But homemade applesauce? Freaking delicious! Homemade applesauce tastes like the center of an apple pie. Especially when it's still warm. We added pumpkin pie spice this time for those warm and cozy fall flavors and our house truly smelled like we were baking apple pies all day long. Homemade applesauce is versatile - you can add pears, peaches, fresh cranberries... or if you're a purist don't add any extra flavors at all. Apples are all you need to make delicious homemade applesauce.  Although I have made homemade applesauce in a pot on the stove, the easiest way is in the slow cooker or crockpot. Just peel and chop the apples, toss them in the slow cooker and go about your day while they turn into applesauce.

Some people have very strong feelings about what varieties of apples should be used to make applesauce. I have very strong feelings about using whatever you have growing in your area or sitting in your refrigerator. Like this Marinara with Fresh Tomatoes everyone is loving using any tomatoes they've got growing in the garden! Really, this homemade applesauce is tasty with any variety of apples. If you happen to use very tart apples, you may want to add a splash of maple syrup at the end to sweeten it up. We have never added any sweetener to applesauce though.
Homemade Applesauce By yummy mummy kitchen
Published 09/21/2016

Easy, healthy homemade applesauce in the slow cooker. Ingredientsabout 5 pounds applesjuice of 1/2 lemon1/2 cup water1 teaspoon pumpkin pie spice (optional)InstructionsPeel apples and cut into rough 1-inch chunks. Place in a slow cooker. Add lemon juice, water and pumpkin pie spice, if using. Toss to coat. Cover and cook on low for 6 hours or high for 4 hours, until apples have broken down and are very tender. Use a potato masher to mash applesauce for a chunky consistency, or an immersion blender for a smooth sauce. Let cool and store in the refrigerator. Yield: Makes about 6 cups
Prep Time: 15 mins. Cook time: 6 hrs. 00 mins.
Total time: 6 hrs. 15 mins.
Tags: slow cooker, apples

Protein Nice Cream Pies

This post is sponsored by OLLY Nutrition. All opinions, images and recipe are my own. I am so excited to tell you about the amazing treats I've been nibbling all weekend long. You've heard of nice cream, yes? It's ice cream, only nice. Nice cream is crazy simple to make. It's basically just frozen bananas whipped up in a food processor. From there your imagination can run wild with flavor variations. My personal favorite is chocolate and peanut butter, as they are just irresistible with banana. Nice cream is most often eaten right when it's made - soft serve style. I like my nice cream made in advance and enjoyed all week long though. 
Nice cream pies with a chocolatey protein boost are a delicious post-workout treats, on-the-go breakfasts, or after school snacks. These frozen treats are creamy, cold, rich, and satisfying. Take a few minutes to whip up a dozen mini pies and be ready for a sweet, nourishing treat any time of day. I'd love to say these lasted all week, but they were gone in a matter of days in our house. That's always a good sign!  OLLY Nutrition sent me their new smoothies to try. I was a little apprehensive at first. I was impressed with the real food ingredients, but have found some plant based smoothies to be chalky or overly sweet in the past. But from the first post-cycle smoothie I made for Yummy Hubby, we were hooked. OLLY blended perfectly into our favorite smoothies. I love that the OLLY Smoothies come in a variety of flavors and functions. From Salted Caramel Slim Smoothie to the Chipper Chocolate Kids Smoothie, there's a smoothie for everyone. You can check out all the smoothies here. OLLY sent me the Nourishing Smoothie in Pure Chocolate and as much as we loved it in smoothie form, I had so much fun creating a non-smoothie recipe. The protein base is a fabulous super food mix of pea protein, chlorella, and flax seed.
OLLY has an awesome giveaway happening right now here. They're giving away a six month supply of their smoothies, plus an Athleta gift card, blender, and more.  
I love a frosty protein smoothie after a workout, but protein smoothie in ice cream pie form? Yes yes yes! And chocolate for breakfast? Oooooh yes.

Watch the video on YouTube here.
Protein Nice Cream Pies
Printer Friendly Recipe
By yummy mummy kitchen
Published 09/19/2016

Ingredients1 cup almonds1/2 cup unsweetened flaked coconut1 cup pitted medjool dates pinch of Himalayan or sea salt6 cups frozen banana slices, thawed for about 5 minutes (about 6 bananas)6 scoops chocolate protein powder, OLLY recommended1/4 cup almond milk1/3 cup smooth peanut butter, plus more for garnish1/3 cup raspberries, halved2 tablespoons cacao nibs (optional)InstructionsTo make the crusts, place almonds, coconut, and dates into the bowl of a food processor. Blend until nuts are coarsely ground and mixture just holds together. Not too long, or it will turn into nut butter! Taste and add a pinch of salt if desired. Coat a muffin tin with cooking spray. Scoop tablespoons of crust into each muffin tin well and press firmly into the bottom. Place in the freezer and rinse the food processor. To make the nice cream, you want frozen but not rock hard bananas. I let mine sit on the counter while I make the crust. Place the bananas and protein powder into food processor. Blend until smooth. This takes a few minutes. Add milk if needed to turn the food processor or wait a few minutes while the bananas thaw a bit more. Taste and add more protein powder if desired. Add the peanut butter and blend or swirl in. Smooth the banana mixture into the muffin tin over the crusts. To make peanut butter swirls, place small drops of peanut butter over the nice cream mixture and swirl with a toothpick. Garnish with raspberries and/or cacao nibs if desired. Freeze until firm, at least an hour. Store in the freezer. Yield: Makes 12 mini pies
Prep Time: 15 mins. Cook time: 2 hrs. 30 mins.
Total time: 2 hrs. 45 mins.
Tags: nice cream, protein, vegan

Nourishing Miso Soup Recipe

This healing, healthy, vegan miso soup is a comforting one pot meal sure to soothe body and soul.

My 8 year old frequently requests miso soup with noodles for lunch and dinner. Miso soup is a mild, broth based soup that's easy to customize. Miso broth is made from water and miso paste. You can find miso paste in tubs in the refrigerated section of many grocery stores. If your grocery store doesn't carry it, try a Japanese grocery store. Traditionally it has cubed tofu, green onions, and nori, but I like to add whatever veggies I have on hand. This week I made an ultra healing pot of vegetable miso soup. To make this miso soup more filling, I added carrot and Japanese sweet potato noodles, both of which are loaded with vitamins. To save time you could of course simply chop the veggies. To make this miso broth extra flavorful and healing, I added fresh garlic and ginger. Garlic is wonderful for immune support and ginger has long been used to aid digestion and soothe upset stomachs. 
Fall is here. Tis the season for... for, colds? I am loving the routine now that school is back in session. It's busy, filled with early school days and weekend soccer games. But I love it. And I love fall and am thrilled to see pumpkins popping up in our farmers market. The downside to being back in school is that the kids are exposed to more germs. If you haven't noticed, six year olds aren't always the most hygienic people ever and pass those viruses around. I can usually stop colds in their tracks if I catch them early enough. Here's how I do that. This time, however, I didn't listen to the early signals. Instead, I kept going full force ahead until the cold stopped me in my tracks. Maybe it's my body's way of saying, "Hey lady, slow down. Be mindful. Take care of yourself for a moment." So I will listen. The past few days I've felt run down and in need of some nourishing, healing, comfort food. The weather cooperated and gave us a few nice cloudy days so soup was in order. 
 I used Japanese sweet potato noodles this time, but zucchini noodles would be lovely in the spring and summer. Actress Olivia Munn says Japanese sweet potatoes are the fountain of youth. So there's that. If you decide to use zucchini noodles they will go into the pot later, as they cook quickly.

Vegetable Miso Soup with ginger and garlic is such a comforting, nourishing, one pot dinner. Make it the next time you hear the sniffles in your house, or just need a little healing. Soup for supper is truly nourishing for body and soul. I hope this soup gives you the comfort it did for this run down mama.

Though miso soup is most often served as a side dish in Japanese restaurants, I made this hearty miso soup as a complete meal.

Vegan Miso Soup RecipePrinter Friendly Recipe
By yummy mummy kitchen
Published 09/13/2016

Nourishing miso soup with ginger, garlic, vegetables and tofu is a wonderful one pot meal. Ingredients2 tablespoons extra virgin olive oil1 yellow onion, peeled and diced1 tablespoon peeled fresh grated ginger, plus more for serving4 cloves garlic, minced2 celery stalks, thinly sliced2 carrots, chopped or spiralized1 Japanese sweet potato, chopped or spiralized (or 1 zucchini)6 cups water5 tablespoons white miso paste1 cup shelled edamame7 oz. extra firm organic tofu, drained and cubed4 large stalks kale, stem removed and thinly slicedsea salt to taste 1 cup bean sprouts 3 green onions, thinly slicedInstructionsAdd the oil to a large pot set over medium heat. Add the onion and saute until softened, about 5 minutes. Add the ginger and garlic and saute another minute. Add the celery, carrot, and sweet potato if using. Saute two minutes. Add the water and bring to a simmer. Simmer until veggies begin to soften. Carefully transfer one cup of the warm water a bowl and whisk in the the miso paste. This will help the paste mix into the water more easily. Pour the miso water into the pot and stir to combine. Gently simmer until vegetables are cooked through. Add edamame, tofu, and sliced kale and simmer until kale has wilted, about one minute. Remove from heat. Add salt to taste. Top with bean sprouts and green onions. I like to grate a pinch more fresh ginger over the top of my soup, but that's optional. Yield: Serves 4
Prep Time: 10 mins. Cook time: 20 mins.
Total time: 30 mins.
Tags: miso soup, vegetarian, vegan

Halloween Popsicles

Black and orange ice pops are a completely natural and non-scary Halloween treat for kids of all ages. A secret super food ingredient gives these pops their dark color! 
This post contains an affiliate link. Which means I make a small commission on sales. Well, well. Halloween popsicles have made an appearance on the blog in September. It's something I never thought I would do. I know it seems premature. It seems we're rushing things. Though I am all about savoring the present moment, I'm also a planner. I can't stand when Michael's gets all Christmasy before school is even back in session. But something happened when my family stopped into Michael's this week. The girls were enamored with the Halloween section. And so were my husband and I. "Maybe we should have a Halloween party this year," Yummy Hubby suggested. "Oooooh, the decorating, the cooking, the creating," I mused. And that was it. I haven't been able to stop thinking about all the fun foods I could craft for a spooky Halloween party. I'm planning to do a Halloween party food special over on my YouTube channel in the next few weeks in case you happen to be planning a Halloween gathering of  your own. Be sure to subscribe here so you don't miss it! With all the other things going on this time of year (hello soccer season!) I need at least a month to think about party ideas. So I'll just put this little recipe out there and you can pin it or print it for next month if you wish. 
First on my Halloween Party Food ideas list is black and orange layered popsicles. My kids love popsicles and October is usually still pretty warm. Popsicles are one dessert I don't mind my kids eating. Homemade popsicles are also great because we can make them well in advance - no scrambling at the last minute. Orange and black is a classic Halloween color scheme. 
Aren't these a fun and unique healthier Halloween treat? I'm thinking of having our Halloween party a few weeks before the actual Trick-or-Treating night, so we'll want a little treat. 

These black and orange Halloween popsicles are surprisingly 100% natural. I didn't use any food coloring, which posed quite the challenge. I the first go I tried blending blackberries, but the result was a pale purple. The second try was grape juice and still that was too purple. Finally a secret superfood ingredient worked. As you can see in the pictures, the black layer isn't completely black. It fades to a deep purple with an ombre effect, which I actually thought was lovely.

I try to avoid artificial colors whenever possible, and it's almost always possible if you get creative.

I rummaged through my smoothie cabinet and grabbed the spirulina. Spirulina is a dark green that when mixed with grape juice created a dark eerie hue. If you don't want to use spirulina, you could also use activated charcoal or a store bought natural black food coloring.

To make these stunning layers there is a lot of back and forth to the freezer. However, each layer should take just a minute. When I make layered popsicles like these I do it while I'm doing other things around the house so it's really no trouble at all.

What are your Halloween plans? What are your favorite Halloween foods?

Need an ice pop maker? Here's the one I use:  Natural Halloween Ice PopsBy yummy mummy kitchen
PRINTER FRIENDLY RECIPE

Spooky black and orange Halloween ice pops with a secret super food ingredient. Ingredients2 cups 100% grape juice (the darker the better)2 tablespoons spirulina powder2 cups pure fresh orange juice1/3 cup blackberries, gently cut into small pieces (optional)InstructionsIn a large jar, thoroughly mix together the grape juice and spirulina. I used a small whisk for this task, a milk frother also works nicely. The color should be quite dark but won't be completely black. Pour one tablespoon of orange juice into the bottom of each ice pop mold. Place the top of the mold on and insert popsicle sticks. Make sure the popsicle sticks are in the juice. If they don't reach the juice, add more until they do. Freeze until solid, at least 30 minutes. Remove the mold from the freezer and remove the lid. Pour a tablespoon of dark grape juice mixture over the orange layer, working quickly so the orange layer does not begin to melt. Drop 2-3 pieces of blackberry into the liquid black layer. Return the mold the the freezer (lid does not need to be on). Freeze until solid, at least 30 minutes. Pour a tablespoon of the orange juice over the black layer and freeze. Continue in this fashion until the molds are full, keeping the juices in the refrigerator while freezing layers. Leave in the freezer until ready to serve! Yield: Makes 10 classic sized ice pops
Prep Time: 3 hrs. 30 mins. Total time: 3 hrs. 30 mins.
Tags: halloween, ice pops, popsicles

Vegan Chocolate Chip Cookie Dough Balls VIDEO

Rich and satisfying no-bake vegan chocolate chip cookie dough macaroon balls take just minutes to mix up! With pure, real food ingredients, you can have more than one. Since there is no oven needed, this is a great recipe for kids (of all ages!) to make. I've posted no bake energy balls here in the past, but these are different. For the past year or so I've been buying chocolate chip cookie dough bites from the grocery store. They have a hearty coconut and almond flour base that is just scrumptious. My whole family loves them and with just a handful to a package, we go through them quickly and are disappointed when they run out. This week I set out to recreate the vegan chocolate chip cookie dough balls I had been buying. I have to say, I nailed it on the first shot. My kids' reactions were priceless. "They taste exactly the same!" they exclaimed. 
These raw cookie dough bites are made with just six pure, real food ingredients, unlike the majority of packaged, processed treats from grocery stores. And my kids love them just as much as the junk food. All week I've been including these balls in the girls' lunch boxes. Considering I usually don't include any sweets in their lunches, they must think mommy is being really nice this week or mommy has gone crazy. Although I don't crave sugar anymore, I do have a weakness for chocolate chip cookies and cookie dough. The buttery, brown sugary dough with vanilla and a touch of salt is kind of irresistible. I will confess I spent more than a few teenage movie nights with girlfriends scooping cookie dough straight from the tube. Yes, it does say not to eat the dough raw right on the package but that didn't stop us. That sounds completely revolting to me now, and these healthier raw cookie dough bites are so much better. As I type up this post I'm nibbling on a couple of these cookie dough balls and sipping an iced coffee guilt-free.   One bowl is all you need to whip these babies up. Roll into balls and store in the refrigerator.

Watch the video on YouTube! 


Vegan Chocolate Chip Cookie Dough BallsPrinter Friendly Recipe
By yummy mummy kitchen
Published 09/08/2016

No bake, vegan chocolate cookie dough balls made with coconut and almond flour. A simple, irresistible, real food treat. Ingredients1 cup almond flour1 cup shredded unsweetened coconut (Bob's Red Mill)1/2 teaspoon sea salt 1/4 cup plus 1 tablespoon maple syrup1/2 teaspoon pure vanilla extract1 tablespoon melted coconut oil2 tablespoons mini chocolate chips (Enjoy Life brand recommended)InstructionsIn a large bowl, stir together the almond flour, coconut (if using larger shredded coconut pulse in a food processor first until finely ground) and salt. Drizzle syrup, vanilla, and coconut oil on top. Stir in until a dough forms. Stir in chocolate chips. If your dough is too dry to come together, stir in a teaspoon of water. Roll dough into tablespoon sized balls and place in a baking dish or food storage container. Store in the refrigerator. Yield: Serves 8
Prep Time: 10 mins. Total time: 10 mins.
Tags: raw, no bake, healthy treats, balls, cookie dough, vegan

This recipe was inspired by one of our favorite treats - Hail Merry bites! 

Quinoa Salad with Grapes

This quinoa salad with grapes, basil, shallots, feta and baby kale is a flavorful, hearty, protein packed salad you can make ahead and enjoy for days to come. 


For a lot of busy folks like myself, food prep is key to eating well. Sometimes I forget to eat breakfast while I'm making the kids' breakfasts and lunches and getting them off to school on time. Even when I am good about breakfast it's usually something small as I usually hit the gym or yoga studio first thing in the morning. Hearty salads that don't wilt are one of my favorite things to make ahead. High protein grain (technically quinoa is a seed) and legume bases are my favorite because they provide protein and fiber that fill us up, and they stay fresh and delicious for several days. Quinoa salads can be made with endless flavor variations. This quinoa salad is one of my favorites at the moment. 
Quinoa salad with grapes, basil, shallots, feta and baby kale is my make-ahead salad of the month. My plan was to use walnuts in this quinoa salad, but I had just run out of them, so I used pepitas instead. Feel free to use any nuts you like. September brings the beginning of grape harvest season, and fresh basil is still hanging around. Make a batch of this flavorful, hearty, earthy salad and bring a jar to work or to a picnic. Or use in Buddha bowls for a super easy dinner. With some avocado, pita bread and hummus, this is my kind of meal! You know how I adore my Buddha bowls.  Yummy Hubby brought these gorgeous homegrown grapes home from work last week. A thoughtful patient brought them into his office. Thank you, thank you! What a nice gift! With their leaves still attached, I had to grab my camera. And I was reminded that it's grape season and other than than simply eating them or freezing them (grapes are delectable frozen!) it's time to come up with grape recipes. What are your favorite grape recipes? 
Quinoa makes an excellent base for salads. At 8 grams of high quality protein per cup, quinoa salads are a fantastic source of plant based protein. It's also a gluten free food. Quinoa is easy to cook. Be sure to give it a rinse before cooking, and then simmer 15 minutes covered until the water is absorbed. Cooking quinoa with vegetable broth gives it a little more flavor, but water is all you need to cook it.  I know I eat better when I have wholesome, real food prepared and ready in the fridge. This quinoa salad came to the rescue when hunger struck on busy days last week. I hope you'll give it a try and enjoy it too.

Vegan/non-dairy option: Forget the feta and use dabs of KiteHill ricotta or add extra salty roasted nuts.
Kale and Quinoa Salad with Grapesprinter friendly recipe
By yummy mummy kitchen
Published 09/03/2016

A hearty quinoa salad with baby kale, grapes, pepitas, and feta cheese. This is an excellent salad to make ahead and bring to work for lunch. Ingredients1 cup uncooked quinoa2 cups vegetable broth or waterjuice of 1/2 lemon2 tablespoons extra virgin olive oil1/2 tablespoon maple syrup3 tablespoons white balsamic (or red wine) vinegar1 cup halved red grapes1/3 cup fresh chopped basil1 shallot, peeled and thinly sliced1/3 cup cubed feta cheese1/3 cup pepitas or walnuts 2.5 oz. baby kale or spinach (about 1/2 bag) salt and pepper to taste InstructionsRinse quinoa. Bring veggie broth or water and quinoa to a simmer in a medium saucepan. Reduce heat to low and cover. Cook until all the water is absorbed and quinoa is translucent and soft. Transfer to a bowl and cool. Meanwhile, make the vinaigrette. In a small bowl or jar, whisk together the lemon juice, olive oil, syrup, and vinegar. Season to taste with salt and pepper. Combine the quinoa, grapes, basil, sliced shallot, cheese, nuts and greens. Dress with the vinaigrette. Season to taste with salt and pepper. I like my salads extra vinegary. If you do too, splash some more vinegar in to taste. Yield: Serves 4-6
Prep Time: 5 mins. Cook time: 15 mins.
Total time: 20 mins.
Tags: salad, vegetarian, quinoa, quinoa salad

Rosé Sangria

This rosé sangria recipe with strawberries, mint, and a touch of lemon is the perfect spring and summer rosé wine cocktail. A virgin spritzer is included at the bottom so everyone can have a special drink.  Labor Day is tomorrow and that means the unofficial end of summer. While I'm overjoyed at the thought of fall, and pumpkins, and leaves, one last summer celebration seems in order. And what better way to say goodbye to summer than with a beautifully festive rosé sangria.  This summer, Rosé wine has been hot hot hot. It seems like every time I scroll through Pinterest I'm hit with a barrage of rosé recipes. From frosé (frozen rosé slushies) to rosé wine ice cubes, to rosé popsicles, it seems like everyone is loving rosé!  I'm not surprised or mad about it one bit. Rosé has long been one of my favorite summer sips. Gone are the days of overly sweet white zin pink wines. Light, dry rosé from south France is in and easy to find. There are lots of great deals to be found on rosé, from Cost Plus to Trader Joe's.  
I love making sangria for special occasions or just a backyard happy hour with my girlfriends. Sangria couldn't be easier to make. It's really just wine and fruit. You can have fun and play around with flavors. This Christmas Sangria did very well on Pinterest - over 25K repins! For spring and summer I love adding heaps of sliced strawberries. Leave the fruit to infuse into the wine for at least a couple of hours and up to overnight. Then add some bubbles with sparkling water. I'm completely hooked on LaCroix flavored sparkling water cans. Almost any fruity flavor would work here. 
I make a similar virgin sparkling lemon spritzer and will share that recipe too!  This rosé sangria with strawberries and a hint of lemon and mint is light and refreshing. Not to mention beautiful. This rosé sangria recipe is not too sweet. A touch of sweetness comes from orange liqueur, but if you would like it sweeter, feel free to add a few drops of organic liquid stevia to taste (Trader Joe's brand is my favorite).  I hope you have a fun filled and safe Labor Day. As always, please drink responsibly and never drink and drive. 
Cheers!rosé sangria with strawberriesBy yummy mummy kitchen
Published 09/04/2016

A light, slightly bubbly, fruity rosé sangria. Ingredients1 bottle rosé wine (750 ml.)2 cups sliced strawberries1/3 cup orange liqueur (I used Patron) juice of 1/2 lemon3 mint sprigs 2 cups sparkling water (I like flavored laCroix) organic liquid stevia to taste (optional to sweeten) InstructionsIn a large pitcher or beverage dispenser, combine the rose wine, strawberries, liqueur, lemon juice, and mint. Refrigerate at least two hours. Stir in sparkling water just before serving. If you would like this sangria a bit sweeter, add a few drops of stevia, being very careful not to add too much. Yield: Serves 8
Prep Time: 5 mins. Total time: 5 mins.
Tags: wine, cocktails, summer, entertaining


Virgin Strawberry Lemon Spritzer
Ingredients: 

5 cups sparkling waterjuice of 1 large lemon1 cup sliced strawberries liquid stevia to taste Instructions: Combine all ingredients in a pitcher. 

peanut butter banana smoothie

Smoothies are my go-to after school snack. Made without ice cream, protein powder, or refined sugar, this all-natural, vegan peanut butter banana  smoothie is a favorite in my family. It's a great smoothie for kids and picky eaters looking for easy and delicious whole food nutrition. 

When I pick my kids up from a long day at school they are hot and hungry. I've learned to give them a nourishing snack ASAP - before the hangry melt downs begin. My go-to healthy after-school snack has always been the creamy, cold, refreshing, nourishing, ice creamy smoothie. I often bring frosty smoothies with me to school pick-up so the girls can enjoy them on the way home or on the way to whatever after school activity we have planned. Smoothies work well for kids because they are easy to eat and nutrient dense, but taste like an ice cream treat. 
There are a few different smoothies my girls ask for: dragon fruit, acai, tropical, and peanut butter top their lists. There are a couple of smoothie shops in town that make peanut butter smoothies that taste almost identical to this one, but are made with processed ingredients and loads of sugar. When we opt for a sugary "special treat" out I almost always regret it, as the behavior that ensues shortly afterward is just not worth it. When I made my girls' smoothies before school pick-up yesterday I realized I hadn't ever shared their favorite peanut butter banana smoothie with you. Sorry! That had to change immediately. 

Some smoothie shops thicken and sweeten their delectable smoothies with ice cream, ice milk, or sugar laden frozen yogurt. Don't let their clever marketing fool you, these are not health foods. I like to make smoothies at home to avoid those filler ingredients. At home, smoothies taste just as wonderful as in the shop, but are made with real food ingredients. The trick to making thick and creamy smoothies is using frozen fruit. I keep a drawer in our freezer stocked with frozen fruit and especially frozen sliced banana so I'm always ready for smoothie making.


This thick peanut butter banana smoothie is a tasty way to cool down those sweet sweaty kids after school, but it's also ideal for breakfast topped with granola and fruit. To make this smoothie even more decadent I sometimes blend in a tablespoon of unsweetened cacao powder. In these photos I've poured some of the peanut butter banana smoothie into the jars and then continued blending with the cacao powder so there are two flavors.

Have you tried peanut butter smoothies? I absolutely love them. They taste like a dreamy dessert, but using this recipe it's nothing but wholesome ingredients.
Peanut Butter Banana SmoothieBy yummy mummy kitchen
Published 08/31/2016

Creamy, healthy, vegan peanut butter banana smoothie that's perfect for kids and adults alike. Ingredients1 cup almond milk 1/3 cup peanut butter3 pitted dates1/4 cup oats2 bananas, peeled, sliced, and frozen1/2 cup ice 1-2 tablespoons unsweetened cacao powder (optional) InstructionsPlace all ingredients in the blender and blend until smooth and creamy and no chunks of dates remain. Options:
*To make this chocolatey, blend in cacao powder. *If you would like this smoothie sweeter, you can add a drizzle of maple syrup to the blender.
Yield: Serves 1-2
Prep Time: 5 mins. Total time: 5 mins.
Tags: smoothies, food for kids, snacks