Marina Delio's Blog, page 20

Homemade Treats and Gifts for Mother's Day + GIVEAWAY

Mother's Day is this Sunday! Here are 10 last minute treats and DIY crafts to spoil you mom. 
Happy Mother's Day to all of you beautiful mamas! Part of this blog, my book, and Instagram, has always been about celebrating motherhood. It's not always easy, but it is beautiful and I'm thankful I get to share it with you. The sisterhood of mothers supporting one another is so important. 
There's nothing better than homemade gifts, and whether you are making breakfast for your mom or want to pamper her with some bath treats, she's sure to love these ideas. They are some of my very favorites. 
Homemade Bath Bombs Healthy Chocolate Muffins Easy Lemon Crepes with Blueberry Sauce Breakfast Lemon Fruit Tart Vegan Blackberry Key Lime Pie Vanilla Bean Macarons with Hand Painted Peonies Healthy Chocolate Granola DIY Body Oil Pink Beet Pancakes Granola Stuffed Strawberries. 
Here's a simple "recipe" even toddlers can make for their moms this Mother's Day. 
My favorite gift to give moms of all ages, is my cookbook. In addition to 100 recipes, there are stories celebrating strong women and motherhood. There's still time get it to your mom's house by Sunday, as it's available on Amazon, Barnes & Noble, etc! Click here for more info. 
WANT TO WIN A SIGNED COPY? Head over to my Facebook page! 
Happy Mother's Day to all of you yummy mummies, I hope you feel extra special this weekend and know how amazing you are. 

How to Make Body Oil with Essential Oils

How to make a lush body moisturizer for yourself or as a gift. This easy body oil takes just a few minutes to make and is completely customizable and therapeutic.  My latest beauty obsession is both a perfume and a moisturizer. I've been pouring a little body oil into my hand, dropping a few drops of whatever essential oil I'm craving, and rubbing in to my skin after the shower. Unlike lotion, which can leave a film, a good body oil soaks right in, leaving skin silky smooth and moisturized. When I need energy to tackle the day I add some lemon essential oil, when I'm stressed I add lavender, and when I want a romantic scent I add a mixture of lavender and ylang ylang, and rose. I love rubbing a little of the romantic mixture on my shoulders before bed and feel the stress of the day melt away. If a cold or allergies are bothering me, a little peppermint or eucalyptus do the trick to open up airways. It's amazing and wonderful how powerful these tiny bottles of essential oils can be. With Mother's Day coming up, I thought I would share this easy DIY gift idea with you. Homemade body oil would be a beautiful gift for your mother, a new mom, yourself, or all of the above. DIY therapeutic body oil takes just a minute to make, is wonderfully natural, and makes us feel pampered. I can't think of a more thoughtful gift for yourself or someone else.  I've never been a perfume wearer, other than my longtime favorite, that smells earthy and like tropical flowers, Kai. Many perfumes contain synthetic fragrances comprised of chemicals you may not want to put in your body. And you might think, "Hey lady, it's just going on my skin, not in my body." In reality though, some of what we put on our skin does in fact get absorbed into our bloodstream. And some of those chemicals, like phthalates, are known to be hormone disruptors linked to an increased breast cancer risk, asthma, birth defects, and fertility issues. Source. The good news is that it's easy to make our own naturally nourishing, therapeutic, delightfully fragranced moisturizer with a couple of simple ingredients. You can pick up essential oils and carrier oils at most natural foods stores or online (see my sources below).  Essential oils are incredibly concentrated and not meant to be applied directly to skin, unless otherwise noted on the package. That's where these little bottles of body oil come in handy. I found these 8 oz. bottles at Michael's and thought they were very cute. Next time I would choose 1 oz. bottles and make several types of essential oil body oils, but this time I made one 8-oz. bottle of the sensual version with lavender and ylang ylang. 





Here are the supplies I used:


My favorite oils: calming Lavender, sentual/floral Ylang Ylang, and a tranquility blend. I've been enjoying Aura Cacia brand lately because it's good quality and reasonably priced. It's a common brand in natural foods stores.


Essential oils need a carrier oil that won't change the oil in any way. I like almond oil or fractionated coconut oil. Both are incredibly soothing to the skin. Avoid these if you have an allergy to coconut or almonds and try another carrier oil.
Because essential oils can be affected by sunlight, keep your oils out of direct sunlight. Dark glass bottles like this one are recommended.
DIY Essential Oil Body Oil By Yummy Mummy Kitchen
Published 05/03/2016

Ingredients1 oz. carrier oil, such as almond or fractionated coconut oil 10-15 drops lavender or other essential oil InstructionsPlace carrier oil in a jar and stir in essential oil(s) to desired strength, about 10-15 drops per ounce. Store out of sunlight and use as a body or bath oil. Yield: Makes 1 oz. (multiply as desired) 
Prep Time: 3 mins. Total time: 3 mins.

15 Healthy Mexican Recipes for Cinco de Mayo

All my favorite easy, healthy, vegetarian Mexican recipes for Cinco de Mayo or any day! 
Cinco de Mayo is just around the corner. I can't believe it's almost May! It feels like summer will be here in no time. I've been busy volunteering at my kids' school, preparing our summer veggie garden, and taking care of our new baby chickens. But I couldn't pass up a chance to celebrate one of my favorite cuisines... Mexican! I feel so lucky to live in a place with a strong Mexican influence and pretty amazing Mexican food. When I was in Italy for several months, a big delicious burrito with guac was one of the things I missed most. As much as I love our Mexican restaurants, I love making it at home just as much. Mexican food is inexpensive (think beans and rice) to make, almost everyone loves it, and it can be very nutritious. 
Here are some of my favorite healthier Mexican recipes for your Cinco de Mayo fiesta or any day! From my favorite skinny margarita to hearty salads and enchilada bakes, I hope you find something new to try.  Let's get this party started. To drink: Skinny Blood Orange Margaritas (above)This is my favorite margarita and is made without any refined sugars. It's easy to make virgin if desired. Hooray! 
Get snacky: Pomegranate Avocado Salsa Delicious with chips or on your favorite tacos. 
Kid favorite: Easy Baked Taquitos Lite and nourishing meal: Quinoa Taco Bowls  Satisfying salad: Mexican Salad with Beans, Corn, Avocado, and Tomato 
Big & hearty Mexican dinner salad: Vegetarian Taco Salad
Family dinner or pot luck: Quinoa, Black Bean, Sweet Potato Enchiladas Even simpler family dinner: Roasted Pepper & Black Bean Enchilada Casserole 
My all-time favorite salad: Summer Quinoa Salad
Vegan Millet and Veggie Tacos  Brussels Sprouts Tacos  Baked Tostadas with Avocado 

Spanish Rice Rainbow Bowls 
Mexican Stuffed Sweet Potatoes 
Ultimate comfort food: Quinoa Enchilada Bake 
Tex Mex Rice and Bean Salad Wraps 

Which is your favorite? Let me know your favorite Mexican dish! Happy May! 

Quinoa, Black Bean, and Sweet Potato Enchiladas

Hearty vegetarian enchiladas stuffed with quinoa, black beans, and roasted sweet potato are an easy weeknight meal the whole family loves. These mild enchiladas are filled with meatless protein, vitamins and nutrients, and covered in an irresistible cheesy topping. If you want more heat, spice it up with hot sauce or salsa. Quinoa adds heartiness and bulks up these veggie enchiladas. I almost always have a batch of cooked quinoa in my fridge, but if you don't, it's a snap to make. The quinoa takes just 15 minutes to cook, so it's an easy compliment to the sweet potato which will be roasting for 20 minutes anyway.

Enchiladas are often on my weekly dinner rotation. My kids love them and I find they are simple to make. Just mix up your favorite fillings and fill those tortillas. On busy weeknights (aren't they all?) I take a couple of shortcuts by using store bought enchilada sauce and shredded Mexican cheese. My go-to is a bag of Sargento® Fine Cut Shredded 4 Cheese Mexican because of its off-the-block freshness and fresh, authentic flavor. Sargento® is fantastic for any Mexican meal from quesadillas, to nachos, to enchiladas. I picked up a bag of the cheese at my local Ralph's (Kroger). It's perfectly creamy and melty for enchiladas.

Toss the cooked quinoa, roasted sweet potatoes, cheese, a squeeze of lime and some chopped cilantro together. Looking good already, right? Black beans and sweet potatoes are such a tasty and nutritious combination, packed with vitamins and flavor. Roll this mixture up in your tortillas and place into your baking dish, cover with cheese, and bake.

The enchiladas will come out with irresistible melty cheese on top.

For me, toppings just might be the best part of any Mexican meal. Don't be shy about loading these enchiladas up with avocado, radish, salsa, and lime juice. Or smash up some guacamole to dollop on top. These enchiladas would be a great addition to any potluck, since they can be made in advance and reheated. Double the recipe if you have a big crowd to feed. Quinoa, Black Bean, and Sweet Potato EnchiladasBy Yummy Mummy Kitchen
Published 04/17/2016

Wholesome enchiladas filled with quinoa, black beans, and sweet potatoes are an easy and tasty dinner.Ingredients1 cup cubed sweet potato1 cup cooked quinoa1 (15 oz.) can black beans, drained and rinsed1/4 cup chopped yellow onion1/2 teaspoon cumin2 limes8 oz. (2 cups) Sargento® Fine Cut Shredded 4 Cheese Mexican blend6 (8-in.) tortillas12 oz. mild red enchilada sauce (I used Trader Joe's)1 avocado, peeled, pitted and sliced or cubedfresh salsa2 radishes, thinly sliced for garnish (optional)InstructionsPreheat the oven to 400 degrees F. Place the cubed sweet potato on a baking sheet. Toss with a tablespoon olive or coconut oil. Roast until tender, about 25 minutes. Reduce oven temperature to 350 degrees.In a medium bowl stir together the quinoa, beans, onion, cumin, juice of 1/2 lime, and 1 1/4 cups of the cheese.Pour a thin coating of enchilada sauce to coat the bottom of a 9 x 13 casserole dish. Fill tortillas with the quinoa mixture and roll up. Place seam side down into the sauce coated dish. Sprinkle the remaining cheese over the top. Bake until bubbly, about 30 minutes. Serve with avocado, salsa, and radish.Yield: Serves 4-6
Prep Time: 10 mins.Cook time: 50 mins.
Total time: 60 mins.
Tags: vegetarian, Mexican, enchiladas
Look for Specially Marked Packages of Sargento® Shredded Cheese for $1 Savings at your local Kroger.
This is a sponsored conversation written by me on behalf of Sargento®. The opinions and texts are all mine.
Look for Specially Marked Packages of Sargento® Shredded Cheese for $1 Savings at your local Kroger.
This is a sponsored conversation written by me on behalf of Sargento®. The opinions and texts are all mine.

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Vegan Key Lime Pie

This is the best vegan key lime and blackberry pie. No one would ever know it's full of healthy ingredients like cashews and avocado!
The weather has been warm this week and I have been craving light and refreshing foods with bright, happy springtime flavor. This (almost) raw vegan key lime pie definitely fits the bill. It's tart, sweet, creamy and cold. I like it best partially frozen, like an ice cream pie. My aunt Ginny and my friend Victoria both gave me bunches of perfect homegrown limes, so this key lime pie was meant to be. Although it's called key lime, actual key limes can be hard to come by and aren't necessary. Any limes will do. And here's an interesting tidbit: limes actually turn yellow and become juicer when they are allowed to ripen all the way, and they are so good. A lime tree is next on my garden list.

Here's what my family had to say about this pie:

8 year old, "Mmmmm. Apple pie used to be my favorite, but now THIS is my favorite pie. Can you make this more often?"
Yummy Hubby: "This is the best key lime pie ever."
I kept the nourishing ingredients to myself. Little did my family know, this sweet treat has a cashew and avocado base. I know that sounds a little suspect, but trust me on this one, you can't taste the avocado. Both of those ingredients are a fabulous way to add a creamy texture without using dairy products. Avocado also lends a lovely green color to this pie - the perfect compliment to the tart lime flavor. I love using mild healthy green ingredients in green desserts. Like when I added spinach to color a sneaky Mint Chip Shake or to our Kiwi Smoothies.  So I hovered over that food processor and scraped the avocado in swiftly, before suspicious eyes noticed.

Lime pie has just been begging for some juicy berries. Why is this not the norm?! Let's change that, okay? And you may have noticed I'm having a moment with edible flowers... I'm a believer in creating art whenever the mood strikes you. Side note - adult coloring books. It's a thing and it's about darn time. Friends, art is good for you. Make time for it. This key lime pie is also good for you. Like anything though, moderation.
The first time I made this pie I went back and forth about whether to blend the blackberries in or use them to decorate the top in a mandala like fashion. As I was concerned the color wouldn't be as brilliant as I would hope, I went with the later. But I just had to try blending them, so I made this vegan key lime pie again the next day, and I'm so glad I did... All the ingredients get whirled together in a food processor or high powered blender. Easy! If you're making the swirly variation, pour 3/4 of the green mixture into the crust and then blend in the blackberries to the remaining mixture. Then get swirly whirly with a knife and voilà!  Hello you sexy lime pie! 
This vegan key lime pie is best served partially frozen, kind of like an ice cream pie. I recommend keeping it in the freezer and taking a slice out 10 minutes before serving.

Another great thing about this crazy delicious key lime pie is that you can make it in advance and grab a slice whenever you need a sweet treat. 
Equipment you may need:
Top Rated Lemon/Lime Press
Microplane Zester
Springform Pan 
Raw Organic Cashews



Vegan Key Lime Pie with Blackberry Printer Friendly Recipe
By Yummy Mummy Kitchen
Published 04/18/2016

A deliciously tart cashew and avocado based key lime pie with blackberries and a graham cracker crust. Ingredients1 3/4 cups graham cracker crumbs (12 graham crackers), gf if needed 1/2 cup melted Organic Earth Balance (or favorite butter alternative) 1 1/4 cups raw cashews, soaked in water overnight (or 3 hours with boiling water poured over), drained 1 large avocado, peeled and pitted2 tablespoons melted coconut oil 2 tablespoons lime zest 1 cup fresh lime juice1/2 cup honey*, coconut syrup or agave syrup 1/2 cup unsweetened coconut or almond milk 1 cup blackberries InstructionsPreheat 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, avocado, coconut oil, lime zest and juice, sweetener, and milk into the bowl of a food processor or blender. Blend until completely smooth. Taste and add more sweetener to sweeten, and/or more lime juice, to reach desired tart/sweetness. I like this quite tart, so I add a few more squeezes of lime. If you are making the blackberry swirl, pour 3/4 of the lime filling into the crust and smooth with a spatula. Add the blackberries to the blender and puree until very smooth. Place dollops of the blackberry mixture on top of the green mixture and swirl in. If your swirls aren't going well you can just smooth the blackberry layer on top. If you are decorating with blackberries instead of swirling, pour the entire batch of lime filling into the crust and smooth. Press blackberries into the top in any design you like. Cover with plastic wrap and freeze overnight or at least 4 hours until firm. To remove from springform pan, run the sides under warm water and release. Slice into wedges. Remove from freezer to thaw 10 minutes before serving. *honey is not vegan
Yield: Makes an 8-inch pie
Prep Time: 10 hrs. 00 mins. Cook time: 00 hrs. 10 mins.
Total time: 10 hrs. 10 mins.
Tags: vegan cheesecake, healthy desserts, spring, summer, lime

*Loosely adapted from Minimalist Baker's recipe 

Raw Brownie Energy Bar Recipe

I am so happy to share the recipe for the most scrumptious, rich, satisfying, nourishing, and completely natural brownie energy bars. These bars are pure chewy, crunchy, fudgy, sweet, salted goodness. I've made this recipe twice in the past few days because first, I wanted to be sure the recipe was just perfect for you, and second, the first batch disappeared very quickly. These homemade no-bake brownie bars take just a few minutes to make and our whole family loves them. They are perfect for a pre-workout snack, post-workout snack, wholesome dessert, satisfying chocolate cravings, or lunchbox snack for kids. 

I try to stay away from buying energy bars and protein bars most of the time. Many of them are filled with either sugar or artificial sweeteners, and are highly processed. There are times though, when there is literally no time to eat a proper snack. Like yesterday, when I squeezed in a hot yoga class at noon before picking up my daughter at 1:15. I hadn't eaten since 7:30am and really needed to refuel quickly after the intense workout. At times like those, a nutrient dense, portable snack like these homemade bars is great. Yummy Hubby loves taking bar bites with him on long bike rides, or to fuel up beforehand. So lately, I've been making these homemade no-bake energy bars, which are completely free the "junk" that can be found lurking in some of the store-bought bars.  It's amazing how delicious pure plants can be. The main components of these bars are nuts and dates, which are natural plant-based sources of protein, fiber, and sweetness.  Blend the ingredients together in a food processor and press it into a baking dish. That's it! 
If you try these bars, come back and let me know what you think. Or show them off on Instagram and tag me @yummymummykitchen. I love to see your creations! 
Brownie Energy Bars Printer Friendly Recipe 
By Yummy Mummy Kitchen
Published 04/11/2016

No bake energy bars that taste like fudgy brownies! These bars are perfect for fueling up before a workout, or as a snack for all ages. Ingredients2 cups nuts (I used a combination of almonds, peanuts, and walnuts)1 1/4 cups pitted Medjool dates1 tablespoon coconut oil (room temperature) 1/4 cup unsweetened cocoa or cacao powder1/4 teaspoon sea salt or Himalayan salt 4 tablespoons maple syrup or honey 1 tablespoon hemp hearts (optional) 1/4 cup crisp puffed quinoa or rice cereal 2 tablespoons walnut pieces2 tablespoons chocolate chips (vegan/gf if needed) InstructionsPlace nuts, dates, oil, cocoa, salt, and hemp hearts into a food processor. Blend until coarsely  ground. Add the syrup and continue to blend until the mixture holds together when pressed. Pulse in the cereal just to combine. Line an 8x8 inch baking dish with parchment paper or plastic wrap. Transfer the bar mixture from the food processor to the pan and press firmly and evenly in. Press walnuts and chocolate chips into the top. Refrigerate until completely chilled and firm, about an hour. Cut into bars or small bite-sized squares. Store in the refrigerator. Yield: Makes an 8-inch pan
Prep Time: 10 mins. Total time: 10 mins.
Tags: energy bars, snacks for kids, nutrition, no-bake, vegan

How to Make an Avocado Rose or Avocado Flower

A quick video tutorial to demonstrate how to make an avocado rose or flower. 
I received several requests for a video tutorial after I posted the avocado tostadas last week. Video is definitely the easiest way to show you how to do this, so rather than sharing the tutorial in a standard recipe format, I'll let the video do the talking. There is no sound and it's only about 60 seconds long. In the video I serve my avocado flower on a piece of Ezekiel bread with a slathering of beet hummus. The avocado is topped with a little lemon (or lime) juice to help prevent browning and to add a pop of fresh flavor. A little sprinkle of sea or Himalayan salt is a must on avocados. 
Although I enjoy an avocado almost daily straight from the skin, maybe scooped up with some Mary's Gone Crackers seed crackers, these avocado roses were so much fun to make and a wonderful treat for someone special. 
How would you serve an avocado rose? 
Sending you warm wishes for a beautiful weekend.  


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If you try this, be sure to tag me on Instagram @yummymummykitchen. I always LOVE to see what you're making!

Vegan Tacos with Millet, Portobello Mushrooms, and Red Peppers

Tasty and satisfying vegetarian tacos made with cilantro-lime millet, portobello mushrooms, and red peppers from Eating Clean.  These vegetarian and vegan tacos are a must-make for your next Taco Tuesday (or any day, the sooner the better). With hearty millet flavored with lime and cilantro, meaty portobello mushrooms and bell peppers, and topped with creamy cashew sauce, these tacos are satisfying enough for carnivores. One of my favorite things about blogging is the amazing people I get to meet, from readers to other bloggers. One inspiring blogger friend, Amie Valpone, has just released a gorgeous new cookbook, Eating Clean. When I found out her book was coming out, I couldn't wait to share it with you. Her publisher was kind enough to send me a copy and share a recipe with us. Amie radiates positivity and beauty from the inside out, and shares my passion for helping others by creating nourishing recipes. Amie's clean eating, plant based approach to cooking is right up my alley, and the way I love to cook. Amie knows first hand how powerful food can be, as she used it to heal herself from debilitating autoimmune diseases.  As Ann Wigmore said, "The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison." I love that Amie gets this and is sharing the recipes and tips to heal your own body. Amie mentions on her site, The Healthy Apple, that weight gain, headaches, acne, low energy, brain fog, and bloating are not normal symptoms. And just like I am, she's passionate about helping others feel amazing through eating clean.   Millet is the base of these tacos. Millet is a hearty ancient seed that reminds me a lot of quinoa. It takes just about 15 minutes to cook and is great tossed into salads or cooked down into a breakfast porridge. I found millet in the bulk bins at my local natural foods store.
 I love the millet in this recipe because it takes on a wonderful nutty, lime, cilantro flavor that works perfectly with any Mexican dish.
These millet tacos have two flavor options in Amie's cookbook. I went with the Portobello Mushroom and Red Pepper tacos because it's spring now. I can't wait to try the Butternut Squash and Swiss Chard option in the fall and winter! I am so happy to have another use for meaty portobellos. I couldn't resist adding some watermelon radish and nasturtiums... because spring. 
These tacos are called Millet 'n' Veggie Breakfast Tacos: Two Ways in Eating Clean. I like them best for dinner, however. So basically, they are good all day long, any day of the year! 




I would highly recommend Eating Clean to anyone who loves beautiful fresh food that makes you feel amazing. It's currently the #1 best seller in vegetarian books! You can grab your copy here: 



Vegan Millet Tacos with Portobello Mushrooms and Red Peppers
Published 04/06/2016

Hearty millet and veggie tacos. *Note, I would recommend doubling the red mushroom and pepper mixture, because it's that good. Ingredients1 1/2 cups cooked millet 1/4 cup finely chopped fresh cilantro1 tablespoon fresh lime juice 1/4 teaspoon sea salt8 gluten-free whole-grain tortillas1 recipe Portobello Mushroom and Red Pepper mixture (see below) 1 cup shredded red cabbage1 large avocado, pitted, peeled, and thinly sliced4 scallions, thinly slicedCumin Cashew Cream Sauce from the book (optional) InstructionsIn a small bowl, combine the millet, cilantro, lime juice, and salt. Stir to combine and set aside. Make the Portobello Mushroom and Red Peppers. To assemble, warm the tortillas on a baking sheet in a 350°F oven or in a dry skillet on the stovetop over medium heat. Place the warm tortillas on a platter or on individual plates. Divide the millet among the tortillas. Top each with either the Butternut Squash and Swiss Chard or the Portobello Mushroom and Red Pepper mixture. Top with the cabbage, avocado slices, scallions, and salt and pepper to taste. Finish with a dollop of the Cumin Cashew Cream Sauce and/or a drizzle of the Seriously Sensational Sriracha Sauce, if desired.Yield: Serves 4
Prep Time: 15 mins. Cook time: 15 mins.
Total time: 30 mins.
Tags: Vegan, Vegetarian, Tacos, gluten-free, Cookbooks, Health

Portobello Mushroom and Red Pepper Mixture

Ingredients:

2 to 3 tablespoons extra-virgin olive oil 1 large portobello mushroom, cut into 8 slices 1 large red bell pepper, cut into long strips ¼ teaspoon ground cumin ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper Pinch chipotle powder ¼ cup thinly sliced radish, for garnish 
Instructions:

In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add the mushrooms in a single

layer. Cover and cook for 4 minutes, then flip and cook for 2 minutes more. Add the bell pepper, cumin, salt, black pepper, chipotle powder, and remaining oil, if needed. Cook for 5 minutes or until vegetables are cooked through, stirring often. Garnish with the radish. Keep warm.

Recipe reprinted with permission from Eating Clean by Amie Valpone.

April Fool's Breakfast Pizza

Waffles that look like pizza are a fun and delicious April Fool's Day food!
 My girls came up with this silly but delicious breakfast pizza a few months ago when we noticed we were eating waffles like slices of pizza. I almost always forgo syrup in favor of almond butter, some berries, and seeds because it's much more nutritious and tasty. The girls said, "hey, we should make a waffle that really looks like pizza sometime!" I thought this recipe would be so great for an April Fool's Day breakfast or snack. Food that looks like other food is always a tame fun prank. Serve this tasty pizza waffle for breakfast tomorrow to start the day on a silly note. P.S. how is it April already?! This year is going much too fast.  This is another simple non-recipe recipe. Use your favorite recipe to make a waffle. Slather it with your favorite nut or seed butter, a thin coating of raspberry jam for the tomato sauce, a sprinkle of shredded coconut for the cheese, and sliced mint for the basil. We sliced some strawberries for the pepperoni.   These breakfast pizza waffles are cute to look at, but I think they taste even better than the typical syrup covered waffle. We will definitely be enjoying waffle "pizza" all year long. If you follow me on Instagram, you've probably seen PB&J waffles in my kids' lunch boxes. It's a fun switch and perfect for when we have left over waffles and are out of bread. 
Happy April Fool's Day! 

Waffle Pizza By Yummy Mummy Kitchen
Published 01/31/2012

Vegetarian tostadas for a simple weeknight dinner the whole family will love. Ingredients1 cooked homemade waffle 1-2 tablespoons peanut or almond butter 1-2 tablespoons raspberry jam2 tablespoons shredded coconut (sweetened or unsweetened)1 strawberry, thinly sliced crosswise 2 fresh mint leaves, thinly sliced InstructionsSpread peanut butter over the top of the waffle, leaving about 1/4" "crust" around the perimeter. Cover the peanut butter with jam. Sprinkle coconut "cheese" over the jam. Top with strawberry "pepperoni" slices. Sprinkle with mint "basil" slices. Enjoy! Yield: Makes 1
Prep Time: 10 mins. Cook time: 5 mins.
Total time: 15 mins.
Tags: April Fool's Day, Breakfast, Brunch, Snack, Food for kids

Avocado Rose Vegetarian Tostadas

Vegetarian tostadas with avocado make a simple weeknight dinner the whole family will love.  Mexican food is one of our family's busy night go-to dinners. Tacos, burritos, and tostadas are ready in under 30 minutes. So I can have dinner on the table faster and cheaper than if we had gotten burritos to go. Not to mention that when you make your own, quality control is easy. We almost always have a pack of tortillas and a can of beans around for those busy days when I haven't gotten around to planning dinner. Today I fancied up our super fast tostadas with avocado flowers. Now, avocado flowers are not my invention. I think these beauties have origins in Japanese cooking. Lately they have been gracing toasts all over Instagram. And I had to try them. I found some helpful pictures at Wholly Vegan. To my surprise, making avocado flowers is pretty easy and I didn't waste a single precious avo. Also, to my surprise, avocado flowers didn't take any longer than my usual guacamole. The key is slicing the avocado very thinly and using a perfect avocado that's not too soft.   Humble tostadas get quite a glamorous makeover with avocado flowers. If you have an avocado flower fail, it's no problem at all. Just mash it all up into guacamole. So that our tostadas still had that irresistible creamy-tangy-garlicy-salty flavor, I made sure to squeeze plenty of lime over the avocado flower, and sprinkle with garlic salt. The lime juice will also prevent the avocado from browning too quickly.
 To make the vegetarian tostadas, spread some fat-free refried beans over some corn tortillas. With refried beans, fat-free just means they don't have lard added. Sprinkle some cheese (or not, if you're vegan) and bake until they get nice and melty warm. Top with shredded cabbage, salsa, and...
avocado, of course!

Vegetarian tostadas with avocado are such an easy dinner with plant based protein, fat, and fiber to nourish. They are easy to make and most kids love them.
Vegetarian Tostadas with Avocado Roses By Yummy Mummy Kitchen
Published 01/29/2012

Vegetarian tostadas for a simple weeknight dinner the whole family will love. Ingredients4-6 corn tortillas 1-2 (15 oz.) cans fat free refried beans1 cup shredded Mexican cheese blend 9 oz. shredded cabbage1 cup salsa 2 avocados, halved, peeled, pitted and sliced or formed into roses2 limes sea salt or garlic salt InstructionsPreheat oven to 400 degrees F. Place tortillas in a frying pan coated with a little olive oil set over medium high heat. Cook, turning frequently, until toasted on both sides, about 3 minutes. Place toasted tortillas on a baking sheet and spread with a layer of beans. Sprinkle with a layer of cheese. Bake until the cheese is bubbly, about 7 minutes. Top with shredded cabbage, salsa, and avocado. Sprinkle with lime juice and salt. Yield: Serves 4
Prep Time: 10 mins. Cook time: 10 mins.
Total time: 20 mins.

*Vegan Option: Omit the cheese or use a vegan cheese. 
*Gluten Free Option: Be sure your tortillas are gf.