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Do you see that? DO YOU SEE THAT!?!?!?! I just found out about this stuff today. I feel like someone has been keeping this a secret from me. How could you? How can you live with yourself? 

Ingredients list is great. Scent is stronger than regular hummus, but in a good way. Flavor is also stronger, the edamame really comes through. It’s delicious!

Check out their full line of different types of hummus here. They are all different and interesting!

You can be jealous, I won’t mind. ;)

Salmon crusted with sesame seeds, grilled, and topped with ginger teriyaki
Roasted sweet potatoes
Asparagus with sesame seeds, basil, salt, onion, garlic and ginger

Chia and banana breakfast porridge from Oh She Glows. Click the picture for the (very simple) recipe.

Steamed kale and green beans

Pan seared flax tempeh in sesame oil and ginger

Topped with heirloom tomatoes and sesame seeds. Delish!

findvegan:

chocolate chia pudding

(Source: findvegan)

Because homemade is always better.

If you read my personal update from the other day, you know (among other things) that I am cutting my sugar intake to next-to-nothing. But… I like ketchup on my eggs. Since I have given up bread (for the time being) that means no plain over-easy egg on a slice of toast for breakfast. Now… I am having scrambled eggs with dill. And ketchup. Because I like ketchup on my scrambled eggs. (Don’t you “eeewwwwww” me, I’ll have none of it!)

So… ketchup. Loaded with sugar, HFCS or with fake sugar.

All these option suck more than a hoover in a mansion.

So, I made my OWN ketchup, thank-you-very-much. And, now, I’m giving the recipe to YOU, my fantastic people. (Can I call you Bon-ites? Or Bonnites. See that? I’m claiming you as mine, because you’re awesome and I love you.)

This recipe will make ~14-16 oz depending on how much you reduce. Which is enough to fill 1 glass jar (like the one pictured above.)

Ingredients: 

• 6 oz (1 can) tomato paste
• 1/4 cup balsamic vinegar (balsamic is important, I’ll explain later.)
• 1 Tbsp Splenda brown or regular brown sugar
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/8 tsp all spice
• 1.25 cups water

Methods:

• Place all ingredients into a pan (this pan MUST have a cover. You’ll thank me later)
• DO NOT TURN ON STOVE
• Whisk until mixed
• Turn on burner to a low setting and bring to a simmer. (This will cause the ketchup to splatter. A lot. Like… a REAL LOT. Keep your lid on!!)
• If you want to check it for flavor or to stir it so it doesn’t burn: take pan OFF THE BURNER, swirl (with cover still on) until the bubbling stops, remove lid, whisk, replace lid and place back onto burner.
• simmer for about 1 hour and pour into bottle. If you cap it and stick it into the fridge it will seal itself. Huzzah.

So, why balsamic vinegar? If you want to reduce the sugar in your ketchup, balsamic vinegar lends a hint of sweetness all on its own, which is fabulous. The sugar I used is reduced, but you can take it down even further, if you want or add no sugar at all (which will be what I try next.)

This recipe gives you ketchup with a calorie count of about 9 and less than 1g of sugar per serving. How sweet is that? 

Curry Roasted Chickpeas recipe

Supper. On nom nom. The marinade I threw together was genius.

No true measurements but the ingredients for marinade were

• low sodium soy sauce (a couple of Tbsps?)  
• molasses (1 tsp?)
• garlic chili sauce (1 tsp?)
• crush garlic (1 clove)

I sliced the tofu (1/4 of a package of extra firm) and marinated it for 3 hours. While the tofu was being pan seared for texture I cook the veggies in the remaining marinade in a separate pan with a bit of added water so they could steam.

The rice is basmatti.

Okay. This woman is the devil. And an angel. These recipes are fantastic. And dangerous. Also, her blog entries are entertaining. Click the picture to check her out!

(Source: ohmyhealthyfood, via recoverykitty)

I made Fish Tacos for Mr. MfF and I tonight (It was our 8 year anniversary) and they were FANTASTIC! I’ve never had them before and I always thought the idea sounded a bit… well… terrible. But the husband likes them and he’s picky about fish so I figured I’d try it. Here’s the recipe. It turned out AMAZING!

Fish:

• 1 lb cod (or mild white fish)
• Juice of 1 lime
• 1/4 tsp dill
• 1/8 tsp cumin
• 1/8 tsp cayenne 
• salt to taste

Sauce:

• 1/4 C plain Greek yogurt (or sour cream)
• 1/4 C mayonnaise
• Juice from 1/2 a lime
• 1/2 a small habanero pepper
• 1/2 tsp cayenne pepper
• 1/4 tsp oregano
• 1/4 tsp dill
• 1/4 tsp cumin
• dash of salt

Taco building necessities:

• dry slaw 
• avocado 
• pico de gallo
• tortilla’s 

Take the pound of cod, cut it into reasonable chunks (~2x4” sections) and marinate while you prepare the meal.

Mince the 1/2 habanero pepper and mix all sauce ingredients in a bowl.

I used fresh cabbage and carrots for my slaw (not pre packaged), so I (Mr. MfF) chopped those up. But you can just buy the bagged kind, it will work fine. 

Heat tortilla’s in an oven or microwave. (I use “Smart and Delicious whole wheat tortilla’s” by La Tortilla Factory. They are 50 calories each, low carb, high fiber, delicious and guilt free.)

Slice the avocado nice and thin. Chop your pico-de-gallo veggies (green and red peppers, tomato, onion, cilantro and a small dash of lime)

Cook fish on foreman grill for about 5 minutes on medium heat. More or less time depending on thickness of the cuts.

Build magic tacos and enjoy.

I made Mexican rice and black beans as a side and it paired very well. The nice thing about this recipe is apparently, it’s very common to batter and fry the fish. Having it grilled was delicious and much healthier. And I’m wagering, much easier on the stomach.

*Photo is not mine.

Spring green vegetables and whole soft-cooked eggs, with vanilla-flavored vinaigrette

(For 4 people)

For the vegetables:

• 1 vanilla bean, cut open and seeds scraped out
• 2 cups snap peas, or sugar peas
• 16 green asparagus
• 4 leeks, white part only
• 2 tablespoons sherry vinegar
• 6 tablespoons olive oil
• 1 tablespoon chopped fresh mint
• Salt
• Crushed red peppercorns

For the whole soft-cooked eggs:

• 4 extra fresh eggs
• 1 tablespoon white wine vinegar
• Salt

Steps:

Steam the vegetables for 5 minutes and rinse them under cold water; set aside.

In a bowl, whisk together the vinegar with the oil. Add the vanilla seeds, mint, salt and red peppercorns. Serve on top of the warm vegetables.

Boil water in a pot with the white wine vinegar and a pinch of salt. When the water is boiling, drop the eggs carefully in the water. Cook for 5 minutes. Remove from the heat and tap them with a knife, holding each in one hand. Remove the shell carefully. Serve on top of the vegetables and sprinkle with red peppercorns. Serve with crusty bread on the side.

Cream of Cauliflower and Leek Soup

Ingredients:

• 1 large head of cauliflower
• 1 large leek
• 3 C vegetable broth
• 2 C milk (I used hemp milk)
• 1/4 C nutritional yeast (or parmesan cheese would probably also work)
• Salt and pepper to taste

Directions:

Chop up the WHITES of the leek only (Save those greens for another day.) Break up the head of cauliflower. Dump into pot with vegetable broth and simmer until soft. Add milk of choice and simmer for a few more minutes. Stick your immersion blender in and blend blend blend until smooth. Add your nutritional yeast (or cheese) and stir. (If you are using cheese, definitely add after the immersion blender so it doesn’t stick to the blade) 

This is delicious!!! I just threw it together tonight. It’s vegan, low carb, low cal and full of nutrients!

*This is assuming you made it with hemp milk (unsweetened) and yeast. Assuming 9 servings total form the pot. With Mr. MfF wandering around in the kitchen like a hawk… we might get 5… Maybe…

Recipe and picture mine. Share and enjoy. :D