Protein Packed Meal for Baby

This meal is yummy for anyone, and really great for babies and toddlers.
If you are making this for a baby, just make sure they have had all of these things before.  If not you might want to leave something out.  This meal is not vegan because I used a little cheese, but you could easily leave that out or use dairy free cheese.  I like Daiya cheese.

So, the red lentils in this dish are a perfect protein.  Plus, broccoli has protein and lots of vitamins along with the mushrooms that boost immune system.  Overall yummy healthy meal!

It's really easy to make too, and can be adjust easily to make more.  I just made a small amount for us to have lunch.  There were red lentils left over when we were done.


Ingredients:
1 cup red lentils
1/4 cup frozen chopped broccoli
1/4 of a red onion diced
1 garlic clove minced
2 button mushrooms diced
1 tomato diced
1 tsp oregano
1tsp thyme
salt and pepper to taste
1 tsp vegan butter
2 tbl sharp cheddar cheese



Method:

Make red lentils according to directions
While that is cooking dice and mince your onion and garlic.
Turn a skillet on medium low with about a teaspoon of evoo
once hot add your onion and garlic.
Dice your mushroom and tomato.
Let the garlic cook for a few minutes then add your mushroom.
Get your broccoli steaming at this point.
Add the tomato to the mushroom mix
Add the oregano and thyme and little salt and pepper as well
Check your lentils, they're are done when most of the water is absorbed. Turn them off when done.
Add the tsp of butter and cheese to lentils if you like, and a little salt and pepper
Plate the lentils and top with mushroom, tomato mix.
Dice up the broccoli for little mouths and your all set!!

My daughter happily ate every yummy bite, and wanted seconds!
It was delish, I had some too!

She ate so good, I gave her some of these after. They're great for those crazy times you just need something to occupy your little one.  Organic and made of fruits and veggies!

Notice the leg on the table! Haha she's so cute

Blueberry Oatmeal Muffins

Delicious vegan muffins with hardly any sugar.  When I make muffins I try to make them healthy enough for my daughter to be able to eat them as well, and these are it!  They're really yummy, and totally sweet enough!  Everyone that tried them like them and were surprised that they only had 1/4 cup of sugar.

Ingredients:

1/4 cup sugar
1 Tbl spoon vegan butter softened
3 Tbl spoon agave
1 tsp vanilla
1 1/2 Tbl spoon fresh grated ginger
1 tsp apple cider vinegar
1 tbl spoon vegetable oil
1 cup whole wheat flou
1/2 cup self-rising flour
2 tsp baking powder
1 cup vanilla rice milk
1/2 cup quick oats
3/4 cup blueberries

Method:

Preheat oven to 350
Cream butter and sugar in a large mixing bowl
Peel ginger and grind in food processor or use a grater, which will take longer
Add ginger, agave, vanilla and stir
Add vinegar, and oil and stir well
Slowly add in flours and baking powder while mixing
Add rice milk and stir
Fold in oats and blueberries

Line muffin tin with baking cups
Fill 2/3 full to make space for rising
Bake for 12-15 minutes
Makes about 15 muffins
let cool and enjoy!!

Fried Potato Salad

This dish is so yummy and so easy and vegan and just awesome!  We usually eat this once a week for dinner.  Last night I made some awesome vegan garlic bread to go with it, but you don't have to.  This meal is filling all on its own.  Which is another great thing about making this when you don't have time to get three burners going.

It's so yum and easy, I highly recommend this.  I got the recipe from my sis in-law and everyone that has had it, liked it!

Serves 3-4

Salad Ingredients:
3 large russet potatoes diced. (any potatoes are awesome, this is just what I have this week)
Lettuce blend that you like (I use half spinach half spring blend usually)
I also added a couple of leaves of kale.  Just rip it into bite sizers
a little sliced red onion
any veggies you like in salad
I added cucumber last night and usually use green or red pepper

Method:
You can bake the the potatoes for an hour at 350 beforehand if you like.  This makes them crispier, but I used a lot more oil this way.  If you do make sure they have cooled.
Dice your potatoes. Fry them in an olive oil coated pan around medium until very crispy.  This will take almost 30 minutes.
In the meantime just get your salad ready.  Add all the ingredients to a large bowl and set in the fridge.

Dressing Ingredients:
1 clove garlic minced
a good drizzle of olive oil
splash of apple cider vinegar
Squeeze of lemon
Salt and Pepper to taste
It's hard to say how much, this is all to taste. However, do two times as much oil to vinegar.
It doesn't take a lot to dress the salad

Method:
Add garlic and lemon to bowl.  Slowly add in some olive oil and whisk at the same time.  Add some vinegar and keep whisking.  Salt and Pepper, taste.  Adjust as needed.  Set aside.

Once the potatoes are done, dress your salad.  Just enough, don't soak it.  Add the potatoes on top. Top with a bit of salt and pepper.

Serve hot!! SOoo Good, and so easy!!

Garlic Bread:
Italian Bread
butter with Vegan butter
Sprinkle with salt pepper
garlic powder
nutritional yeast
Broil on low for 5ish minutes!! mmmm