Tuesday, June 28, 2011


This tastes as good as it looks!  (I was reminded of this little treat browsing through recipes on Oh She Glows.)

3 parts frozen bananas
1 part frozen strawberries

  • Process in food processor until desired consistency.

I put the extra into 2 oz. containers and made popsicles. They were a hit!

Here's one of my princesses enjoying her first of two popsicles!

Monday, June 27, 2011


If you like(d) meat loaf, this is a great one to try. I started with this recipe from The Health Seeker's Kitchen, but couldn't find green chili polenta, so I ended up changing quite a few things slightly and adding some other things. I used (and changed) this recipe from Oh She Glows for the sauce. Here's what I did (and I'll do it again):

1/4 c. water to saute
2 c. sweet onion, chopped

1 T. canned green chilies
1/2 t. salt
1/4 t. pepper
1/2 t. cumin
1/2 t. dried cilantro
1 T. fresh chopped parsley
2 T. lemon juice
2 T. nutritional yeast
1 t. sesame seeds
2 T. tomato paste

1/2 c. sun-dried tomato garlic polenta*

1 c. walnuts, coarsely ground
1 1/4 c. cooked brown rice (1/2 c. uncooked)**


3 T. ketchup
1 T. balsamic vinegar
1 T. unsweetened applesauce

  • Preheat oven to 350.
  • Saute onions in water until translucent.
  • Add chilies through tomato paste and mix well.
  • Add polenta and mix well. Make sure there aren't any lumps.
  • Add walnuts and rice.  Mix well.
  • Press into a loaf pan.
  • Top with sauce. (I made extra sauce for dipping.)
  • Bake at 350 for 50 minutes.
*This was my first time using polenta.  I've looked online, and as far as I can tell, it freezes well.  So I plan on just dividing the remaining polenta into 1/2-cup portions and freezing it for next time.

**I knew I would be needing Spanish rice later this week, so that's what I made and used this time.  It was great.

Thursday, June 23, 2011


I made some changes to this recipe to make a whole-foods version.  Yum!

1/2 c. water
2 T. almonds
1/4 t. almond extract
6 dates

3-4 c. sliced strawberries

Chopped strawberries and slivered almonds for garnish.

  • Blend water, almonds, extract, and dates until very smooth.
  • Fill blender to 4 cups with strawberries.
  • Blend until smooth.
  • Chill before serving.
  • Top with slivered almonds and chopped strawberries.


Ok.  This salad is one of the most delicious things I've ever had!  Mom and Elna told me about it a couple days ago.  I immediately hauled all 3 kids to the store for berries, and we had it for dinner that night.  And lunch the next day.  Then I made it again for dessert the second night.  And I had the leftovers for breakfast this morning.  I'm not kidding; it's delicious!  (I'm making it AGAIN for a Relief Society breakfast on Saturday.  That'll make 3 times in 4 days.)  You can find the original recipe here.

3/4 c. dry quinoa

3 c. sliced strawberries
2 c. fresh (or frozen) blueberries
1 c. cherries, pitted and sliced*
1/2 c. almonds, slivered or chopped


1/4 c. pure maple syrup
2 T. fresh lime juice
1 T. balsamic vinegar
1 pinch salt

  • Prepare quinoa according to package instructions.
  • Combine fruit and almonds in a large bowl.
  • Fluff cooked quinoa with a fork and add to fruit.  Combine.
  • Pour on dressing and mix well.
  • Serve immediately or chill in fridge until serving time.  (Mike and I both liked it better chilled.  In fact, the second night I made it, I rinsed the cooked quinoa in cold water, so we wouldn't have to wait for it to chill.)
*Mom and Elna used mangoes and said it was delicious.  Any fruit, I'm sure, would be good.

Tuesday, June 21, 2011


Posted with original recipe, here.


Check it out here.


Check it out here.