14 Apr 2016
by marisashealthykitchen
in Cooking With Kids, Vegan Recipes, Vegetarian Recipes
Tags: avocado, vegetarian, basil, cherry tomatoes, chickpeas, comfort food, cucumber, garbanzo, garlic, healthy lunch, olive oil, olives, oregano, pasta, pasta salad, peppers, picnic, planetbox, quick and easy, red wine vinegar, sides, spring pasta salad, tomatoes, vegan, vegan pasta salad, vegan picnic, vegan planetbox, vegetarian pasta salad
Today really felt like SPRING! So amazing outside!!!!! While we were playing outside I got the idea to make a pasta salad! It just felt right, so seasonal and perfect! LOVE!
I normally make things on a large scale but this was just for my kids’ lunch and husbands’ dinner 😉 So if you want to make this bigger, double or triple the recipe! This salad will taste great right away but also will get more tastier as the flavors get to mingle in the fridge! Yum!
Spring Pasta Salad
1/2 a box of pasta (1/2 pound) elbow or other
1 cup of cherry tomatoes, chopped
1 cup bell peppers, diced
1/2 a cucumber, diced
1/2 a can of black olives, quartered
1/2 a can of chickpeas
1/2 an avocado, chopped
1/8-1/4 cup extra virgin olive oil
1/8-1/4 cup red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
salt & pepper, to taste
1. Bring water to boil and cook pasta according to the pox.
2. While pasta is cooking prep and chop all the veggies and place in a large bowl. Add the rest of the ingredients and give a good stir.
3. Once the pasta is cooked, drain and cool for a few minutes. Then add to the bowl and stir to incorporate.
4. Chill further and enjoy!
And here it is as lunch for my littles 🙂 Fun!!!
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07 Mar 2016
by marisashealthykitchen
in Cooking With Kids, Vegan Recipes, Vegetarian Recipes
Tags: agave, agave syrup, breakfast, chocolate, Chocolate Pudding, chocolate tofu pudding, coconut milk, dessert, extra-firm tofu, firm tofu, Healthy & Decadent, maple syrup, pink himalayan sea salt, pudding, pudding for breakfast, quick and easy, raw cacao powder, silken tofu, snack, soy, tofu, tofu pudding, vegan, Vegan Chocolate Pudding, vegan pudding, vegetarian
Another fun snack with the kiddos 🙂 It took a little bit to get the right texture. First I used just a silken tofu and it was more like A DELICIOUS chocolate milkshake (which we loved drinking!), but not the pudding we were looking for! By adding the firm tofu, it was pretty perfect and had that pudding/mousse consistency and chocolatey deliciousness!! Plus considering the ingredients I was super happy for us all to snack out on this! YUM!!
Healthy & Decadent Vegan Chocolate Pudding
1 package silken tofu (the aseptic packaging kind)
1 package firm (or extra firm) tofu
4 heaping Tbsp raw cacao powder (adjust to taste)
6-7 Tbsp agave or maple syrup (Start with less and then adjust to the sweetness desired)
1/2 cup coconut milk
1/2 tsp pink himalayan sea salt
Super simple! Blend together and adjust to taste 🙂
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29 Jan 2016
by marisashealthykitchen
in Cooking With Kids, Vegan Recipes, Vegetarian Recipes
Tags: vegetarian, cumin, dairy free, eggplant, eggplant tacos, gf, gluten-free, guac, Guacamole, healthy kids, jalapeno, jicama, kid tacos, kid-friendly, kids vegetables, lemon juice, lettuce wraps, mushrooms, onion, tofu, veg family, vegan, vegan kids, vegan Lettuce Wraps, vegan tacos, vegetarian kids, vegetarian lettuce wraps, vegetarian tacos, vegetarian whole 30, vegetarianwhole30, veggie tacos, vegkids, whole30
I love when meals are 100% success! With little kids this always feels like a big win all around! This was one of those times! Yeah!!! My kids LOVE guac and tomatoes and of course pretty much any toppings! So instead of assembling their tacos for them I opted to bring everything to the table in bowls, where we had fun constructing them (they used sprouted tortilla wraps and I had the lettuce wrap). They were happy, I was happy and the food was amazing! Life is Amazing! Then Michael came home and loved them too! Happy Wife & Mama! I have always loved ❤ lettuce wraps and this was a great family solution!
- 1/3 cup olive oil, divided
- 1 small onion, roughly chopped
- 2 Tablespoons lemon juice
- 2-3 cloves fresh garlic, minced
- 1/2-1 jalapeno pepper, minced
- 1 medium eggplant (or 2 small), peeled & diced into 1/4″-1/2″ cubes
- 2 cups mushrooms, diced
- 3 tablespoons ground cumin
- 1 1/2 tablespoon paprika
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 block of tofu, pressed & cut into 1/2″ cubes
- 1 head of Butter or Bib lettuce, leaves separated to make taco shells &/or tortilla wraps
- toppings (we used Guac with jicama & jalepeno, Red & Orange Peppers, & Cherry tomatoes, quartered & for me hot sauce)
- Heat 3 tablespoons olive oil in large skillet over medium-high heat. Stir in garlic and lemon juice, and cook for 1-2 minutes, making sure not to burn the garlic. Add jalapeno and onion. Cook until onion softens, about 3 minutes.
- Stir eggplant, mushrooms, and spices into the skillet. Drizzle remaining olive oil on top. Reduce heat to low, and bring to a simmer. Cook, stirring occasionally, until the eggplant softens and reduces in size, about 15 minutes.
- In a separate pan add just a drizzle of oil and add the tofu. When sizzle to have a nice char on each side before turning, so a few minutes between stirs (I know this feels hard to do, but it makes for the best tofu!) Once good and seared, add to the eggplant mixtures and continue to cook for a few more minutes until ready to serve.
- Spoon mixture into lettuce “shells” and add any additional toppings.
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27 Jul 2014
by marisashealthykitchen
in Cooking With Kids, Vegan Recipes, Vegetarian Recipes
Tags: avocado pasta, avocado pesto, avocados, basil, cherry tomatoes, cooking with kids, dairy free, dairy free sauce, Flax seed oil, garlic, gluten-free, grape tomatoes, green, ground black pepper, healthy eating, healthy meals, healthykids, healthymeals, kids, lemon, lemon juice, olive oil, oregano, pasta, quick and easy, raw sauce, sauce, Super Fast Avocado Pasta, trader joes, Trader Joes Fresh Rice Pasta, vegan, vegetarian
I am all about cooking with the kiddos whenever possible 🙂 Today for lunch we made our Avocado Pasta, similar to This One that I make for them normally that they love, but this time we did it all in one bowl (and a pot) 🙂 They loved it and were even super happy to take turns mashing (and tasting!) Lunch was deelish but cooking together and smiles around (and green mouths!) makes it that much sweeter!
Super Fast Avocado Pasta
2-3 servings
Gluten-free, Dairy-free, Vegan, no cook/raw sauce
2 avocados
Juice of 1 lemon
1 teaspoon garlic, minced
1 teaspoon sea salt, or to taste
1 teaspoon dried Basil
1/2 teaspoon dried Oregano
3 tablespoons extra virgin olive oil
1 tablespoon Flax seed oil
12 ounces- 1 lb of pasta (we used Trader Joes Fresh Rice Pasta – made it even faster, cooks in 2 minutes!)
ground black pepper, to taste
cherry or grape tomatoes, cut
- Boil water and cook pasta in a large pot
- In a bowl combine avocado, garlic, lemon juice, oils, salt, basil, pepper and oregano. Mash with a fork till creamy.
- When pasta is done, drain and mix with sauce. Garnish with tomatoes. Serve immediately. YUM!
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