Oatmeal!!!!

I was cooking oatmeal one day and I am sure that my kids were commenting about how much we ate oatmeal. At that point it occurred to me that we didn't have so eat the SAME kind of oatmeal!!! I thought about muffins and how many kinds there were. So I thought I would share this week the different combinations that we now love in our home. :)

Blueberry Almond

1 1/2 Cup Water

Pinch of Salt

1 Cup Old Fashion Oats

Stevia to taste

2/3 Cup Fresh or Frozen Blueberries

2 tsp. Almond Extract

Place everything in a pot and boil till done.

Serve and

Top it off with Slivered Almonds

Orange Cranberry

1 1/2 Cup Water

Pinch of Salt

1 Cup Old Fashion Oats

Stevia to taste

1/2 Cup Dried Cranberries

3 Drops Doterra Wild Orange oil or

1 Orange juiced and Zest

Banana Nut

1 1/2 Cup Water

Pinch of Salt

1 Cup Old Fashion Oats

Coconut Sugar to taste

1/2 tsp Cinnamon

1 Large Smashed up Banana or Sliced

1/4 C Chopped Pecan or Walnuts

Apple Cinnamon

1 1/2 Cup Water

Pinch of Salt

1 Cup Old Fashion Oats

Coconut Sugar to taste

1/2 tsp Cinnamon

1/8 tsp nutmeg and Mace (Optional)

As much Apple as you like chopped I like to use Granny and Gala or Fuji

Top it off with  Chopped Pecan or Walnuts

Peaches and Cream

1 1/2 Cup Water

Pinch of Salt

1 Cup Old Fashion Oats

Stevia to taste

Slice up peaches

Add some Coconut Cream Mix and enjoy

You can also do this with Strawberries

Lemon Poppy Seed

1 1/2 Cup Water

Pinch of Salt

1 Cup Old Fashion Oats

Stevia to taste

1 tsp Lemon Extract

1 Tbsp Poppy Seeds

Orange Chocolate

1 1/2 Cup Water

Pinch of Salt

1 Cup Old Fashion Oats

4 Tbsp Stevia

2 Tbsp Chocolate Powder

4 Drops Wild Orange Doterra oil or 1 tsp Orange Extract

Nut of your choice (Optional)

Top with Orange Zest (Optional)

I hope that you have fun with your oatmeal from now on. Also, I love to replace the old fashion oats for Stone ground oats. They have a wonderful texture they take a little longer to cook unless you remember to soak them over night first. They also take more water as it is kind of like cooking rice or Ground Wheat.

I have tried to make these measurements close to what I use. I  kind of dump when I cook instead of actually measure. Please feel free to eyeball your ingredients to your liking. I hope that you take your oatmeal to the next level and play with the flavors and textures.

Other great things to add to your oatmeal are Flax Seed, Chia Seed. These have your important Omegas as well as Protein.

 Here is to a healthy vegan breakfast!!!

Much love, Emily Bryar

Pumpkin Gnocchi with Italian Veggie Sauce

Wanted to try a recipe out of one of the China Study Cook Books of course me being who I am, just took the recipe and made my own. This was really very good even my husband who frankly told me that he doesn't like pumpkin unless it is pie loved this and said that this was a keeper. :) I hope you do try this. For those of you who want something "heavy" this is it, its very filling!!!
 Lets get COOKING!!!
 
    Prepare your large pot with water and salt. Turn it on so that it will be ready when your noodles are done.
Pumpkin Gnacchi
 In a standard mixer place
1 15oz can pumpkin puree
2 3/4 Cup Whole Wheat Flour
2 Tbsp Tapioca flour
 Mix this into a soft dough Don't over work the dough. You don't want to develop the gluten. 
Take a chunk of this dough and roll it into long strips like a snake. Kids can do this part it is fun for them ;) The rope should be about an inch thick. Cut into this rope about every inch.
 Continue to do this until all of your dough is gone.
Place them into your salt water and when they start to float they are done. Take them out and set them aside. I put mine back into my mixing bowl until the veggies were done. Dump the water and in the same pot (Why dirty another dish right.) add

Veggies and sauce.
1 Onion, Chopped
1/4 Cup Veggie Broth or Water
2 Large Zucchini, Sliced
1 Cup Sweet Potato, Yam, or Acorn Squash. Fresh or Frozen
1 Cup Fresh Mushrooms, Diced or Sliced
4-6 Cups Chopped Kale
1 28oz Can Tomato, Chopped or Smashed
2 tsp Italian Seasoning
1 packet of Italian Dressing Mix (Powdered)
Salt to taste

In the pot add your onions, and broth cook for 5 minutes on high to Medium High
Add in your acorn squash, yam, or sweet potato cover and cook for 3 minutes
then toss in everything but the kale and cook until its all warm. Add in the Kale and let it wilt but not get soggy. About 2 minutes.(Soggy greens are yucky) toss in your Gnacchi and serve. Garnish with Olives and or Green onions. Kind of taste like Pizza Sauce. :)

Hope you all love this recipe as much as I do!!!
 Much Love, Emily Bryar

Food To Eat In A Day. Plus Book list :)

 I am reading yet another book!!! I LOVE, LOVE, LOVE books!!! My poor husband, every time we move he is reminded just how much I do love them. LOL. Anyways, this is a great book so far. I recommend getting yourself a copy.

  In here he gives a list of food to eat every day and how much. There is an app I believe that you can download to get the list also. In the book he goes into what each of the benefits are to eating each of the foods. I will not go into all of that. However, here is the list to eat every day. Plus my added one. :)

 Green Juice 1 (This is my added one) You can make your own or you can purchase a powder. I like Organifi. Just click on the high lighted Organifi to purchase. My husband likes the one at Walmart in their vitamin isle.

Beans 3

Berries 1

Other Fruit 3

Cruciferous Veggies 1 (things like Kale, Broccoli)

Greens 2

Other Veggies 2

Flaxseed 1 (I also think that chia would work also for your Omegas)

Nut 1

Spices 1

Whole Grains 3

Beverages 5 (Water, Tea, Etc.)

Exercise 1 (45 minutes for hard exercise 90 for slow)

 

 With this info here is what my day will look like and I get them in.

Wake up drink 32oz of water. As well as my Organifi. (The Organifi has the Spices he talks about in his book)

One can exercise at this time if you are a morning person. 20 oz of water after you exercise if you are exercising at this time. If not get dressed and drink Water or Herbal Tea before Breakfast.

Breakfast: Steel Cut Oats, Blueberries, Ground Flaxseed, slivered Almonds, (Just a few on top for the crunch because there is also some at dinner so just a few)

Snack: Celery and or Cucumber and Apple chopped and put together like a salad.

Lunch: Black Beans, Rice, Corn, Tomatoes, Mushrooms, on some Kale and Spinach, For the "Dressing" I use Salsa, Lime and two Tbsp smashed Avocado. This is usually saucy enough for me but you can also use some green enchilada sauce. YUMMY

Snack: Vegan Protein Powder and a Banana or other fruit

20-32 oz Water 10-15 Minutes before Dinner

Dinner: Vegan Lasagna with Veggies, Tomato Sauce, and a Cashew Crumble for the topping,  with Simple Salad,

Desert: Baked Fruit something (Tonight I might do a pineapple, cherry, cake out of my China Study Cook Book)

If you are a night person Exercise sometime before bed drinking 20oz of water 10-15 minutes before exercising, and then again during and or after exercising.

I know that this sounds like a lot but I am comforted in knowing that my body knows how to use all of the food and that there is nothing crazy or artificial in any of the food. :)

A note about water and food. You will notice that I have not included liquid with any of the meals, that is because when you drink water, or other liquids, with your food it waters down your stomach acid. It is important for the proper digestion of your food that you do not consume liquid with your food. I know that there are times when you are eating say potatoes that the food gets stuck. Ouch!!! This is really the only time that you should drink and only enough to help it down. This shouldn't really happen if you are eating slow enough and chewing enough but time times it still happens. Silly me.

I hope that this post will help others as the info has helped me.

Books that I recommend others read are the following if you are interested in some of the books that keep me on this way of eating.

The China Study (This is my #1 Book!!!)  by T. Colin Campbell

How Not To Die by Michael Greger

Starch Solution by John A. McDougall

Discovering the Word of Wisdom by Jane Birch

W.O.W diet by Michelle Snow

Forks over Knives by Alona Pulde

These are just a few of the books that I recommend. If you can only choose one book it should be The China Study. I can not say enough about this book!!! He gives all of the science behind the reasons that we should eat a plant based diet. He is the scientist he did the studying as well as the experimenting. This man knows what he is talking about!!!

 I am always telling my husband that the Scriptures are my first must reads, right after that is this book simply that because without your health you don't really have anything. Our bodies are a gift and all of the books listed under this book have gotten some of their info from The China Study.

I hope that you all have a wonderful day!!!

  Much Love, Emily Bryar

Quick tip for starch based dishes!!!

Just because I had this picture already up on a post waiting for me to blog about it I will blog my quick tip for fast lunches or dinners.

I love cooking a bunch of brown rice all at once then freezing it into portion sizes. When you need or want something really fast it is so easy just take it out of your freezer empty the rice into a strainer and run hot water over it. It will thaw it as well as heat it up for you. YAY half of your work is done in like a minute. Add some Soy Sauce to your rice and add veggies. Done!!!
 Sometimes I add just Mushrooms with Smoked Paprika and Nutritional Yeast, and Salt, with just a little bit of Cumin. Today for lunch with my husband I made Mushrooms with the above seasonings and veggie broth and when the Mushrooms were done I added a bunch of Kale and let them wilt. Still a little stiff as I do not like soggy veggies. added a little bit of salt and pepper  and in the Rice I added a little bit of chili sauce as I like things just a little spicy sometimes. It was quick and easy and not to bad is I do say so myself. :)

Cheers, here is to our health!!!  Much love, Emily Bryar

Peanut Butter Cookies!!!

Cookies!!! YUMMY!!!

I don't make fattening sweet treats very often but every now and again will not hurt anyone. Before going plant based eating I used to LOVE making cookies and I have some REALLY great recipes. This recipe I was able to convert and they are just as good as the original recipe.  These are so easy and great to make with the kids!!! Every kid loves cookies and helping to make cookies is a memory that they will keep, so get your kids in the kitchen!!! :) And the best part? We all know it is the cookie dough!!! Bonus: No raw egg to worry about. YAY!!!

Enough talking more baking. Here is the recipe for these fantastic cookies.

PEANUT BUTTER COOKIES
I must say here that I always double up my batches of cookies this recipe is a single batch. If you want to double it up again great Math for the kids!!!

Preheat your oven to 375 degree Fahrenheit
Line your baking sheets if you want to with parchment paper.

In your standard mixer or in a bowl combine
1 Cup Crisco Butter Flavored
1/2 Cup Peanut Butter. I used Adams crunchy with half of the oil poured out and mixed well.
1/2 Cup Coconut Sugar
1/2 Cup Raw Unprocessed Sugar (Sucanat)
1 Tbsp Vanilla
3 Tbsp Almond Milk
1 tsp Baking Soda
1/2 tsp Salt
Mix well!!!
I am a lazy baker usually people sift their salt, soda, flour together. I am a dump kind of a cook and so mixing the soda and salt in at this point mixes it well. :) After you are to this point if you want Chocolate chips or Carab Chips now is the time to add them. mix before your flour.
1 3/4 Cup Wheat Flour
2 Tbsp Tapioca Flour
1 tsp Corn Starch
Mix Well and form into round balls with your hands. Place on your baking sheet and press down with a fork twice criss corssing like an x. Don't press down to hard your are just placing a pattern and pressing them down about half way.
Place in preheated oven (375) for 10-12 minutes. Don't over bake unless you want hard cookies. I love mine soft so I like to take them out at the 10 minute mark and let them cool (maybe) just a little to stiffen. A fork works if you just cant wait. :) Here are my cookies when they have cooled slightly. Don't forget your last batch!!! I always have a tendancy to burn my last batch. I didn't burn any of these ones. I think it helped that I now have a double oven AND I was taking them to my friend who said that they were soooo good. Even her little 2 year old loved them. :) Makes me so happy when I can share vegan treats that taste good. :)

Much love, Emily Bryar

Banana Bread!!! Mmmmmm

Banana Bread!!!

Tonight I thought I would post my banana bread. It is really very good. Ever time I make it we intend to share, but it never lasts long enough to hand out. LOL This is a great recipe to make into muffins also. Can you say breakfast?

Banana Bread
    Preheat your oven to 350 degrees Fahrenheit, And grease your pans or muffin liners.
4-5 Over Ripe Bananas Smash with a potato masher
1 tsp Baking Soda
1 tsp Baking Powder
3/4 tsp Salt
Mix well
1 Cup Apple Sauce (Unsweetened)
1 Cup Coconut Sugar, Stevia powder, or Honey (Don't use Honey if you are making this Vegan)
2 tsp Vanilla
3 Tbsp Corn Starch
4 Tbsp Tapioca Flour
or 3Tbsp Ground Flax in 5-6 Tbsp water let this sit on the side to thicken. Add before flour but let it sit for 5ish Minutes
Mix well
Add in your Flax if you went that direction
add in your optional add ins:
    Here are a few other flavors that I have added to this recipe. All are yummy and worth playing with. :)
*Fresh Cranberries (about 1 Cup) with Grated Orange Zest (off of 2 oranges)
*Chocolate Chips (Vegan,1 Cup) with Doterra Orange oil (4-5 Drops or you can Zest again)
*Chocolate Chips (Vegan) with Nuts About 1 Cup each
*Cinnamon, Nutmeg, Nuts (1tsp Cinnamon, 1/4 tsp Nutmeg, 1 Cup Walnuts, or Slivered Almonds, etc. Cashews don't really work however, they seem to be to soft for baking in this recipe.)
Mix

4 Cups Whole Wheat Flour Spoon in the flour into the measuring cup and add one cup at a time. It should be the consistency that is not quite as thick as cookie dough. Eye ball it add a little more flour if needed or don't add all of it if it seems to thick. Sorry for not having the exact measurement on this part. I always eyeball it. Tomorrow for breakfast I will make a batch and show the dough and make them into muffins instead of loafs so you can see the yumminess!!! :)

Place in your oven
For muffins 35-40 Minutes
For Loaf 60-75 Minutes
Stick a butter knife in if it comes out clean you are good to go!!!
  *Note: The top will crack on your loafs. At that point check them also they may seam a little to dark but it is ok they will still taste good. My family knows that they are just a little dark but NOT burnt. Check out the picture. See Dark Tops= Cooked inside.

Enjoy much love, Emily Bryar

As promised Easy Chili

  Sorry I don't have another picture of my chili however, you can view it on the Cheese post.
Growing up we LOVED my moms chili. It was SIMPLE, FAST, EASY, and YUMMY! Over time I have taken her recipe and made my own. Here is what I have come up with. I hope that you give it a shot

A quick side note that if you want to start cooking, and basically just know how to open a can, this is your recipe!!! Also great for kids who want or need to learn how to start cooking.

 Easy Chili
Here is what you will need.

1-4 Tbsp of Chili Powder (depending on how spicy you want it)
1 tsp Onion Powder
1/4 Cup Nutritional Yeast (if you want it cheesy. If not omit this this however, it makes it a little bit creamy)
1/2 tsp Smoked Paprika  (if you want it a little bacon flavor in it,  taste it when all is incorporated it may need a little more.)
Salt to taste.
Also if you like it really hot add in some Chipotle powder to your liking.

2- 15.25oz Cans Black Beans
2- 15.25oz Cans Pinto Beans
2- 15.25oz Can Red Kidney Bean
(I try and use no salt added beans) I open and rinse my beans but you do not have to do this. Draining works just fine also.
1 28oz can diced Tomatoes
1 15ish oz can of Caned Tomato Sauce
Open Tomatoes and set aside.

1 Large Onion
1 Pepper Green is pretty but any color will do.
Chop the onion and pepper. It doesn't have to be small unless you don't like big chunks then dice them for all I care. It is all good!!!
 Throw this into a large pot and add in some water or veggie broth. Cook until onions are translucent.
Add in your Beans, Tomatoes, and seasonings. Mix well and heat it up. I like to cook on high if you do this just make sure that you stir the bottom and just heat it until it is warm to your liking.

*Note: If I need a pizza type dinner I omit the veggie part add and open the beans, tomatoes and spices throw them all into a big pot heat, and serve. This type of ultra fast chili is best with rice, or potatoes.

Vegan Cheese!!!!

  I know that it has been a while sense I have posted but I really wanted to share this. There are two versions actually one uses nuts and the other oatmeal, both are pretty darn amazing!!!

                                             Here is the nut cheese sauce over chili fries!!!

Does that not look like cheese sauce!?! It is so good my picky, picky, picky, children even eat this cheese!!!  I will also post the chili recipe as it is pretty darn good as well.

 Nut cheese sauce:

  In a pot of water boil

3-4 Large Potatoes (Boil more if you want to make a chunky cheesy potato soup)

2-3 Large Carrots

1 Large Onion

Keep your water

   Boil these until the potatoes are soft and break apart with a fork

In your high speed blender add

1 1/2 Cup of Cashews (I use raw so not sure how the cooked would taste.)

1/2 Cup of Nutritional Yeast ( My kids do not like the way that this tastes so we only use a little)

1Tbsp Smoked Paprika (Optional but SOOOOO yummy!!!)

1tsp Season All

and 1-2 Cups of the potato water add more if it is too thick. Start out with the one cup and add as needed. It should be thick like cheese sauce.

If you want to make it nacho sauce add salsa or add pepper tomatoes or add some jalapeños.

 Oatmeal Cheese Sauce:

Same as above. Boil water with potatoes, carrots, onions,

In blender add

1 Cup of Oats

3/4Cup of Nutritional Yeast

1 TBSP Smoked Paprika (Mmmmm)

1/8 tsp Garlic Powder

1 tsp Season All
 If it is not salty enough add a little bit of Sea Salt. Taste to season. 

(if it is not salty enough add sea salt until desired saltiness

4 Bottles Sweet Tomato Peppers

You can also use bottled smoked peppers about the equivalent of 1/4 a pepper. I would omit the paprika if you do this.

Blend with about 1 Cup of the Potato water and if it needs thickening just cook it over medium heat until thick. The starch from the potatoes and the oats will thicken it up. We added this mixture to out noodles tonight and it didn't need to be thickened but we did reheat over the noodles and served it hot. It is really very good. I think both ways are amazing and should be tested and tasted.
 I will post the chili recipe soon!!!
 Much love,
Emily

 

Vegan Ice Cream!!!

If you know me you know that I LOVE, LOVE, LOVE ice cream!!! It is heaven in a bowl.
The creamy, cold, sweet, flavor filled joy is one that I have a hard time to stay away from. The solution? Frozen mango or frozen banana nondairy milk and flavoring with a little bit of pixie dust. (Stevia)

Here is how you make this delectable dessert.

In a food processor add frozen Mango, or Frozen Bananas. With just a little bit of a vegan Milk.
Coconut Milk, Cashew Milk, Almond Milk. It really doesn't matter what kind. Process it until SMOOTH!!!!! After it is smooth add 1/4-1 tsp Cinnamon I like cinnamon so I add a lot to mine. and Vanilla,
If you want to you can get the liquid Flavored Stevia This one is Caramel Mmmmmm
I also LOVE adding cocoa powder to mine. Then if you want take half of it and add berries and swirl them. Very pretty.
I just topped mine with raw cashews and Chocolate Nibs. Mmmm
It melts just like ice cream and it is sweet and creamy and OH SO GOOD!!!!
  Hope you like this as much as I do.
Much Love, Emily

More posts!!!! and Enchilada Soup

    Now that school is back in session and this year I am not home schooling, I am going to try and post once a week. We will see how I do. :0) I have been taking a lot of pictures of my food and so I just need to play catch up. For now I will post what we are having tonight. This recipe comes from my dear sister who is following my lead and leaning the vegan way of life. We are going to call this Enchilada Soup it is really good and not spicy for those of you who have little kids who don't like spice. :0)

                                               This really is very good so get excited!!!

Enchilada Soup

Boil 2 Sweet Potatoes
Boil 1 Cup of Black Forbidden Rice.
    (This adds color and texture. If you cant get it just use brown rice.)
Chop and saute Onion and Bell Peppers.
    (Use other Peppers if you want it spicy)
Open 2- 15oz cans of  Black Beans and 1-15oz can of Pinto Drain and rinse
Open 1-28oz can Medium Green Chili Enchilada Sauce

I was cooking all of these on medium to medium high so that I could multi task without burning. ;0)
  When Potatoes are done place them in the blender with its water and blend till smooth
Place that in a LARGE cooking pot and add your Onions, Peppers, Beans, Enchilada Sauce. Mix in
Rinse your Forbidden rice well so that the soup doesn't turn an unpleasant color. Add that also to your soup.
  I added blended Avocado to add creaminess, and I also added chopped Cilantro Add these at the end of it all so that the flavors are fresh. :0)
 
 I hope that you make this it is really very good and healthy. :0)
Much Love, Emily

  

Ever Wonder When Fruit Is In The Season There Of?

As a member of the LDS church we have what we call the Word Of Wisdom. It was revelation from our Heavenly Father found in the Doctrine and Covenants section 89. In there we are told to eat fruit in the season there of. Well, I found this list and thought that I would share it. It is also helpful to have on hand to know when to start looking for good prices on these items. :0)
   I am going to post this list as a month to month list. So according to the month of the year when it is in season. Please note that this list includes pre and post season. Which means that IF you can find it and If it isn't to expensive. If you can't get it without paying an out landish price for it. Other wise wait a month and it will be in season. :0) Not all of the fruit is on this list but the most common that you can find in the store.
  Just a quick note that this list comes from the 80/10/10 book of which I highly recommend getting you a copy of.

  January
Bananas, Kiwi, Oranges, Papayas, Tangerines.

February
Bananas, Kiwi, Oranges, papayas, Tangerines

March
 Bananas, Kiwi, Strawberries, Tangerines, Oranges, Strawberries (pre-season)

April
  Avocado, Banana, Mangos, Oranges, Papayas, Strawberries, Tangerines,

May
Avocado, Banana, Blackberries, Cherries, Mangos, Mellon, Oranges, Papayas, Pineapple, Strawberries

June
Apricots, Avocado, Blackberries, Blueberries, Banana, Cherries, Figs, Grapes, Mangos, Mellon, Nectarines, Papayas, Peaches, Pineapple, Raspberries, Strawberries, Cucumber, Yellow Squash, Zucchini

July
Apricots, Avocado, Banana, Blackberries, Blueberries, Raspberries, Cherries, Figs, Grapes, Mangos, Melon, Nectarines, Papayas, Peaches, Pears, Pineapple, Plums, Cucumber, Tomato, Yellow Squash, Zucchini

August
Apples, Avocado, Banana, Blackberries, Blueberries, Dates, Figs, Grapes, Mangos, Mellon, Nectarines, Papayas, Peaches, Pears, Pineapple, Plums, Raspberries, Cucumber, Bell Peppers, Tomato, Yellow Squash, Zucchini

September
Apples, Avocado, Banana, Blackberries, Blueberries, Dates, Figs, Grapes, Papayas, Peaches, Plum, Pears, Persimmons, Pineapple, Pomegranates, Strawberries, Cucumber, Bell Peppers, Tomato, Yellow Squash, Zucchini,

October
Apples, Avocado, Banana, Blackberries, Blueberries, Dates, Figs, Grapes, Papayas, Pears, Peaches, Persimmons, Plums, Pomegranates, Strawberries, Tangerines, Bell Peppers, Tomato

November
Apples, Avocados, Banana,  Dates, Kiwi, Oranges,  Papayas, Persimmons, Pomegranates, Tangerines, Bell Peppers, Tomato

December
Avocado, Banana, Kiwi, Oranges, Papayas, Persimmons, Pomegranates,

Well, my friends that is all for tonight. Time to work on my relationship with my Savior.
 Hugs, Emily

Oatmeal Cake

 


   I made oatmeal and thought I'd use the leftovers to make a sweet treat. I also had heard that avocado is natures butter. I wanted to try and use the avocado instead of Crisco or butter. The outcome was great! My picky eaters even had seconds. I would like to think it was because it was something other then the sugar. LOL.
  I know that some people like to say a lot about their recipes. I however just want to share my recipes to help others like me who are starting on this path and need some ideas on this path.  So without further ado  here is the recipe!!!

Oatmeal Cake
Preheat oven to 375 Degrees Fahrenheit
3 Cups leftover oatmeal
It can have spices in it already.
3/4 Cup Unsweetened Applesauce
1 ripe Avocado
Blend till smooth
1 tsp each Baking Soda, Baking Powder, Cinnamon, Salt
1 Cup Natural Sugar
1 Cup Coconut Sugar
Mix together until it is all incorporated
1/3 Cup Tapioca Flour
1 1/3 cup Wheat Flour
Mix well
Spray and flour a 9x13 pan  and poor the batter into your pan and place it in the oven for 40-45 minutes.
It is done when you poke it with a kitchen knife or toothpick and it comes out clean.

Frosting.
In a pan on the stove place
1 Cup water
1/2 Cup Nut or Coconut Milk
1 tsp Arrowroot Powder or corn starch
2/3 Cup Coconut Sugar
2 Tinctures of Caramel flavored Liquid Stevia
1/2 Cup of your Favorite Nuts chopped well.
(Optional)

Raw Apple Pie for Breakfast!!!

I made raw apple pie with dried figs for breakfast. It was SOOOOO GOOD!!!!! So I wanted to share with you what I did.

In a blender add some soaked dates with water about 1 Cup of Dates and about 1 Cup Water
1/2 tsp Cinnamon
1/8 tsp Nutmeg and Mace (Both are ground)
Blend till smooth
Take about 7-10 apples and chop them into slices
10 Dried figs or use raisins I just didn't have any so I used figs.
mix your date in with your apples and figs

Topping
 2 Cups Raw old fashion oats
 In your blender add 1/8 Cup Coconut Sugar
about 3 TBSP water or coconut water
5 Dates
Add Cinnamon to your liking or leave it out. You choose.
Mix the Coconut sugar and oats and mix with your hands it should be like a crumble crust type of a mixture.

Plate up your apples and top with your crumble. If you are staying away from oats and other grains it is still really good without the crumble. :0)

This is a good recipe for the children to help in the kitchen. It is good for them to learn to use a knife and it will give them skills for harder things. My Beeps knows how to use a knife and she is 6 years old. I started teaching her when she was about 4. With supervision and learning that it is not a toy but a sharp and dangerous item and to be used with caution they can learn really fast to be ok using a knife. And if they get thick apples it wont ruin the pie. :0)

Also, if you are having an attack of I NEED SOMETHING sweet good and cooked try this it will feel like you sinned. LOL But then you don't have to tell yourself that you will start over tomorrow. You might feel like you need to say that but NO WAY you are GOOD TO GO!!!! Try it and let me know what you think. :0)
Spice said that it tasted like it should be really unhealthy. LOL It was really very good!!!


Hugs, Emily

Pasta With Low Fat Pesto

  My family LOVES pesto!!! I don't make it that often but when I do it almost always gets devoured. I like it because it has veggies and lots of them. :0)

Here it is!!!

 

Start with your favorite noodles. My kids like bow tie noodles for this one.

 Make sure that you pick Vegan ones. Also, if you want this to be gluten free get some gluten free noodles. Or better yet if you have never tried Zucchini Noodles you should give those a go. They are really good especially when it is hot and you don't feel like cooking.

In a food processor add

2-3 Zucchini cut them 4-5 times into large chunks

3-4 Cloves Garlic

1/2 Cup of Pine Nuts

1.5-2 Cups Fresh Basil

2 Green Onions Green parts only

Process together till mostly smooth.

 

 

 If going raw for this meal forgo any cooking and just add the tomatoes uncooked of course.

In a pot with about 1/8 Cup of Veggie Broth add

 1/8 tsp Onion Powder

Salt and pepper to taste

2 Extra Large handfuls of Spinach or Spring

Wilt but don't over cook. Strain before adding into your pasta

Take a fork and separate your wilted greens and mix in.

 

Cut up some Tomato and put them in a pan (only use a spray oil if you don't have a nonstick pan)

season them with Smoked Paprika and lightly scorch them. Just until the flavors come out in the tomatoes. This only takes a minute or two on high heat. After the pan is hot.

 

Mix into the pasta and salt and pepper to taste.

Add Pune Nuts to garnish.

I hope that you try this and let me know if you like it!!!

Simplisity

     I was at the grocery store today, thinking about what I wanted to feed my family tonight for dinner. Standing in the produce section I was drawing a blank. Then it hit me, I didn't need to make something complicated.  I went back to the basics!!!
  So, if you ever get stuck in ideas you are not alone and its ok to go back to the basics. Things don't have to be fancy or complicated.

 This is what we are having tonight
Baked Potatoes
All but my husband who likes sweet potatoes
Steamed fresh Green Beans
Corn on the Cob
    We are having yellow but if you wanted a prettier plate the purple corn is a beautiful addition
Carrot Chips
Red Peppers cut into squares
  It is yummy and beautiful yet simple. :0)

Much love, Emily Bryar

Blueberry Muffins!!! Fat free, vegan, gluten free

   I was gone yesterday and when I came home "Spice" had made vegan blueberry muffins. They were so good and so I am in the kitchen this morning baking away reinventing the recipe and making it my own. I hope that you enjoy this recipe!!!

Preheat your oven to 375 Fahrenheit
1 can 15oz White or Pinto Beans drained and rinsed
1 Cup Unsweetened Apple Sauce
Blend this in the blender till smooth

In your bowl add the beans mixture and
1 Cup Raw Vegan Sugar and 1 Cup powdered Stevia
4 TBSP Chia Seeds (Optional)
1/8 tsp Xanthan Gum (Only if you are making these gluten free)
1 TBSP Vanilla
1 tsp Almond Extract
4 tsp Baking Powder
1 1/2 tsp Sea Salt
Mix well!!!

and add
4 cups of Flour  (Spooned into your measuring cup or sifted)
      I like the combination of Corn Starch, Tapioca, and Brown Rice Flour. This makes it gluten free however, if you don't care just add White Flour.
1 Cup Water or your favorite nut milk
  Alternate the flour and liquid
2 1/2 Cups  Fresh or Unsweetened  Frozen Blueberries
 Fold in to your batter using a spoon or rubber spatula

Spray your nonstick muffin tins with a little spray oil and if you have cupcake liners  place them into the tin then place the batter into your prepared tin. Then sprinkle the top of each muffin with Raw Sugar.

Bake for 30 Minutes then check to see if they are done. I use a butter knife others may use a tooth pick, if it comes out clean then they are done.
This batter makes about 24 Regular sized muffins.

Care Bear thinks that they are good

So does Beeps

The real test!!! Does the neighbor? She wanted to smile in this picture. However, I asked and sure enough it was all gone!!! "She loved it!"

Home made Granola!!! Gluten Free, Fat Free, Vegan

Here is a picture of my granola. It is in its container so its not the best picture but none the less here it is.

     

Dry Ingredients

       10 cups oldfasioned rolled oats
        4 cups unsweetened coconut flakes
        4-5 Cups of a mixture of your Favorite seeds, nuts, grains.
 Some that I like are sunflower, pumpkin seeds, cashews, chopped almonds, Pecans, quinoa, millit seeds, flax seeds, and oat or wheat flax and/or germ.
                                     Place all of this in a HUGE bowl and mix well.


Sugar mixture

                   2 cups of honey, or real maple syrup
                   1 cup of coconut sugar or you can use brown sugar.
           Coconut sugar has health properties where there is almost none in brown sugar
                   1/2cup water.

Boil this in microwave for 5 minutes you will need to put it in a bigger bowl so it doesn't boil all over your microwave and you don't need to stop it to mix just let it cook for the full 5 min. or on stove ( we don't have a microwave) mixing so it doesn't burn for about 3-5 minutes just enough where it starts to thicken slightly.
 
When done put in 1-2 tsp vanilla and 1/8 tsp (pinch) of salt mix and poor over your oat mixture.
Work it in until all of your oat mixture is covered. If you need a little more just add a little more honey or syrup and mix in well. It will have a few crumbly peaces but most of the oats will not stick together but you can see that they are covered slightly with the sugars.
    Bake at 325 for 15-20 minutes stir and switch pans. So the pan that was on the bottom rack will now be on the top and vice versa. Bake for 10 minutes and mix again switch and bake for 5-7 minutes. Do this until you get desired color. It will burn if you don't watch it after the first two times.

When done add in your berries. We like raisins, dried cranberries, dried blueberries, dried apricots, dates, etc. Granola is done!!! Enjoy with whatever kind of milk you like.


 

Simple and Fast Vegan, Gluten Free, Noodle Soup

  Lets face it. We have days that we just need a "pizza night." I know that there are days that I have just been to busy, or too tired to even think about cooking. There are also days that I am rushing out the door and it was time for me to leave 10 minutes ago and I still have to brush my teeth and put on a little lip stick and out the door I go just to remember that I didn't have any dinner for the family!!!! Oh boy I don't want them to eat junk for dinner.  If they have to then I want to know what kind of "junk" goes into their bodies.  :0) So I have a few simple dinners that I will blog about. I put under that label for easy finding. Tonight I want to share what I did tonight for dinner.

 

Simple and delicious soup.

 

If you have just been to busy or are just tired or are having "one of those days" here is your dinner!!!

This makes a big pot to feed my crew of 7 so cut it in half or invite neighbors or friends etc over.

 

2- 32oz boxes of Organic Vegetable Broth Low Sodium

1- 12oz package Gluten Free Spaghetti Noodles

                                   ( I really love the texture of Heartland Noodles)

2-4 Cups of Frozen Veggies

1 tsp Dry Crushed Oregano

1/4 tsp Red Pepper Flakes (Optional but yummy)

Salt and Pepper to taste.

 

Heat broth with the frozen veggies in a pot. Once it is softly boiling or about to boil add your noodles and cook until the noodles are soft about 11 minutes or whatever the package says. Test noodles to make sure that they are Al dente. And there you go!!! Ready to eat and so yummy.

If you have a little more time it would be great with some onions that have been sautéed in broth first. Then add your broth, and veggies etc.

 

If you are in a SUPER big rush then just through it all in a big pot and tell whoever is in charge to check it in 15 minutes.  :0)

 

*This would be a great soup to test flavors on. Add Chili powder, dried Cilantro, Salsa, and a small can peppers and beans. Garnish with Guacamole. Yummy!!!

 

 I hope that you will try this soup my kids really loved it.

Best of my love, Emily Bryar

 

Chocolate Chip Cookies. Vegan, Gluten Free.

  Today as we were coming home from the park and my three younger children wanted to stop and get a treat. I told them that when we got home that we would try our hand at making some chocolate chip cookies.
  I had not tried to make them before but had wanted to my hand at making some. They turned out really good!!! They are not gooey in the middle which is my all time favorite. I had perfected my non-vegan chocolate chip cookies to be crunchy on the outside and gooey in the middle. However, these cookies were really good!!! They have the same texture as pumpkin cookies.
  Without further adieu here you go!!!

Heat your oven to 350 degrees Fahrenheit
In a mixing bowl combine
  1 1/2 Cup Vegan or Unprocessed Raw Sugar
  1/2 Cup Powdered Stevia
  1 1/2 tsp Cinnamon
  1- 15oz Can of Beans (Pinto or light Kidney work well, Drained, Rinsed and blended well!!!)
  3/4 Cup Unsweetened Apple Sauce
  1/2 Cup Coconut oil (Solid or Melted)
  1 full tincture liquid Stevia Carmel flavor (Optional) but delicious
  1 TBSP Vanilla
 Blend to combine
  Then add
  4 tsp Baking Powder
  1 tsp Salt
  1/8 tsp Xanthan Gum
   You can pick this up at your health food store and a lot of your regular grocery stores now carry this and a LITTLE goes a LONG ways!!! Learned that the hard way :0)
  1 bag of Chocolate Chips. If you like a lot of chocolate chips in your cookies then add 1 1/2- 2 bags. Make sure they are vegan.
   Add nuts if you like about 1 cup should do it or you can eyeball it.
Mix again
  4 Cups of Flour
         Any kind will do I used a mixture of Tapioca Flour, Brown Rice Flour, and Corn Starch. To make them Gluten free. About 1 cup tapioca, and corn starch, then 2 cups rice. I did have to add about half a cup extra of the rice flour because Tapioca flour is not very thickening. If you use White flour or Wheat flour start with the four cups and add if needed.
   Mix well and scoop onto a lightly sprayed cookie sheet. Bake for 13 minutes pull out and let cool on a cooling rack or eat the whole bowl raw. :0) Nothing better then raw dough and you cant get sick because there are no raw eggs.
 

                     Here is the consistency and yes I did eat it off of my spoon. Mmmmm Yummy.
I hope that you enjoy these as much as we do.

 Much Love, Emily Bryar

 
 

Introduction

   Hello Friends!!!! I wanted to introduce myself and tell you a little bit about my journey to becoming vegan.

Me and my family. Starting at the bottom left and working to the right. My oldest girl we will call her "Sugar" my son "Buddy" Me "Emily" our baby "Beeps" the love of my life and best friend "Steve" my second to the youngest "Care Bear" and my second to the oldest "Spice"

  My name if Emily Bryar and I am a wife of 16 years and a mother of 5 beautiful Children. My oldest child is 15 and my youngest is 6. Four beautiful girls, and one sweet boy stuck right smack in the middle of the girls.  That is the basics of who I am at this point. But I want to back up a bit. You see I am a foodie!!!! I have always LOVED food. To the point that I ballooned up to 205lbs at the tender age of 10. Some people have "picky eaters" that was NOT me. I loved food so much that seconds were not enough most of the time. The only thing that I did not care for and still don't to this day is any kind of sea food (Unless breaded and deep fried with LOTS of sauce) When I was growing up I couldn't wait to be a mother. I pictured myself as the kind of mom who always had cookies, bread, brownies or some type of treat in the oven and my children coming in from a hard day of play with their friends just in time to grab a hot fresh home made cookie. I learned how to cook at a young age. My mother made sure that we all knew how to cook before we left the house. I remember her running out of bread and giving me the chore to go and make bread for the family. I HATED making it because we didn't have bread machines when I was growing up and so it was all done by hand and it was a messy gooey chore. Later in life I was grateful to her for teaching me how to make bread. I have perfected my recipe and will have it up and ready to share soon I promise.
  Now that I am a mother and I have learned about health and how to take care of my body that dream is still here. I love when my children get into the kitchen and cook with me.

                                                   Beeps making Banana Bread with me.

I also realize how important it is that they learn to eat healthy. I did not want my children to grow up with the weight issue that I had. So, I needed to figure out how to make it so that I could have my cake (Literally) and eat it too without killing my health or the health of my family.
My journey started a few years ago when I found out the benefits of going raw. I tried to do that and all I did was make nut treats. I gained a bunch of weight and knew that I needed to do something different so I went back to clean eating. I felt good doing that but was led once again to eating raw again and went fruit CRAZY. Still not very balanced and didn't feel very strong and gained weight again. I was also eating some fats which is not advisable if you are going to become a fruitarian. I may blog about that later. If you want to find out more about that diet go check out the book called  The 80-10-10 diet.  It is very good but I found that for me it was to much for my family. I still have a family who is not used to eating raw and they all felt like they were starving!!! I ended up back eating clean once again and then I found The China Study. When I read this book it all made sense to me and so here I am cooking vegan and LOVING it!!! I feel great. I have more energy then I used to have, and I am not hungry, or feel like I can't have a treat. There are times when I feel like I am running out of ideas for dinner that is when I hit the net and google vegan dinners. There are so many recipes and resources to help me figure it all out. Best of all my family is a happy family. My husband doesn't miss the meat because I cook with beans and the kids well, some of them are "picky eaters" but they do eat as much if not a little more than they did before. :0)
    I also started telling them that I cook for me and they are invited to eat my dinner.  If they choose to fast from dinner then they are still required to sit with the rest of the family so that we can be together and talk about our day. They also usually grab some food because we are all eating. We usually go around the table and have to answer one of two questions "What was the best part of your day?" or "What was the nicest thing that you did for someone today?" Some of my children like to talk more then others so this gives everyone a chance to be heard.  I got side tracked but it is a good idea and maybe you can implement it in your home.
  So here I am at the age of 37 still working my way out of a life time of struggling with my weight. Heaven knows I have tried ALL of the diets out there. And I feel like this is the one that I can live with. I feel great and I am starting to loose my extra weight. My heaviest was at a whole 216lbs now I am currently 163lbs. I am not quite where I want to be but I am working my way there. I also started  running with my husband. I may tell you that long story in a future post about the importance of exercise.  For now, This is me. I love to get into the kitchen and figure out fun healthy at least healthier treats, meals, and snack ideas. I hope that you like what you find here and that we can become good friends as we learn and share together this journey called health. :0)
 Much love from my kitchen to yours, Emily Bryar