The Waffle Recipe

We've tried a of of pancake and waffles recipes lately.  This 1 is BY FAR the best we have found.  Every one had seconds, and no one cried.  It felt like a Saturday night miracle.

I modified a recipe found here:http://ifoodreal.com/clean-eating-waffles-recipe/#_a5y_p=4515822

Mix the following ingredients together in a large bowl

• 3 large eggs (lightly beaten)
• 2 1/2 cups milk
• 6 TBS agave  (or honey, or maple syrup)
• 2 TBS vanilla
• 2 TBS olive oil
• 1 tsp baking powder
• 3/4 tsp salt
• 1 1/2 cup white flour
• 1 1/2 cup wheat flour

 Kate ate hers with syrup, but the rest of us had whipped cream and berries.

The Barley Soup

This soup was modified from a recipe I found here: http://www.watchwhatueat.com/barley-soup/

Cory and K liked it.  Even T tried it and admitted it was good and asked for seconds.  Baby O ate 2 bowls as well.  Tastes a lot like chicken noodle; my kids thought the barley were round noodles.

1.  Heat 1 tbs coconut oil in a large pot.  Add 2 tbs minced garlic, 1 tsp ginger, and 1/2 finely chopped yellow onion.  Stir frequently about 2-3 minutes.

2.  Add 3 cups chicken stock, 5 cups water, 2 cups shredded carrots, 2-3 tomatoes, 1 celery stalk.  Bring to a boil and add 1 tbs thyme, 1/2 tbs ginger, 1 tbs better than bouillon, salt and pepper to taste.  Simmer for about 40 minutes.  Might need to add more water.

3.  Serve warm with a sleeve of Ritz crackers or warm bread.

Options: Add boiled and shredded chicken

The Lentil Soup

I modified this recipe that I found here: https://www.forksoverknives.com/recipes/spicy-red-lentil-soup/

1. Boil 4 cups of water in a medium sauce pan.  Add 1 cup of lentils (I used a bag containing a variety of lentils), 1 cup of corn, 2 tsp of chicken bouillon, 1 tsp paprika, 1 tsp of red pepper flakes, 1 tsp garlic powder and 1.2 tsp salt.

2.  Reduce to medium heat and add 1/2 bunch of cilantro (chopped), 2 diced tomatoes, and 1 can of black beans (rinsed thoroughly).  Simmer for about 30 minutes, stirring occasionally.

3.  Serve with an avocado.

This dish was surprisingly delicious.  Even my husband was surprised and pleased by how flavorful it was.

A possible alteration here would be to add shredded chicken if you're looking for more protein.

The Mexican Rice Bowl

This one is modified from this website.  http://wholeandheavenlyoven.com/2015/01/26/mexican-chicken-fajita-rice-bowls/

I made the cilantro lime rice from the zatarans box, it had a subtle flavor and added a nice change from regular white rice.  I didn't dare do brown rice because my family hates it.

1. boil and shred 1 chicken breast

2. in a large pan combine 1 can of black beans (drained and rinsed thoroughly), 1 can sweet corn (drained), 2 tbs of minced garlic, 2 fresh tomatoes (diced), 1 bunch of cilantro leaves, 1/4 cup (3-4 limes) lime juice and salt and pepper to taste.  cook until warm, stirring occasionally.

 3. add chicken to corn and bean mixture and place over rice.  add avocado or sour cream if desired.

4. can also eat with chips or in a corn tortilla if desired.

The Apple Cinnamon Whole Wheat Muffins

This is a recipe I got from a friend, who got it from a friend, etc.  They're so delicious that picky eater Little T begs for them.  My friend usually brings them to the park for play group every week and T has started asking her for them.  So this is a recipe I really need to remember.

1 cup whole wheat flour
1 cup whole oats
1 1/4 cup milk
1 tsp white vinegar (or lemon juice)
1 egg
½ tsp. salt
½ tsp. baking soda
1 tsp. baking powder
1/3 cup vegetable oil
1/3 cup brown sugar
one or two mashed bananas optional
(I diced up 2 green apples instead of bananas and added 2 tbs cinnamon)
Mix by hand combining all ingredients.
Bake at 425⁰ for 10 minutes.
Makes 24 mini muffins.

SO. SO. GOOD

The Vegetable Marinara

I love pasta, and it's one of those few foods where there's a 90% chance my kids will eat it.  So we eat it semi-often.  Over the years my husband and I have tried many different store bought varieties and found them all lacking.  Then my mother-in-law gave us thissalt and pepper recipe.  It was delicious!  But the only vegetable was a can of crushed tomatoes, and I was wanting more.  So here's what I did:

• 3-4 tbs olive oil (I use coconut)
• 1 finely chopped onion
• 2-3 cloves of minced garlic

saute all of the above and then add

• 48 oz can of crushed tomatoes (I use 2 28 oz cans)
• a good shake of crushed red peppers
• 1 tsp dried oregano (I use 2)
• salt and pepper to taste

and let simmer for about 30-45 minutes.  Stir regularly.

I've added different vegetables and done a lot of trial and error with this recipe, but my favorite additions are:

• 1 medium yellow squash
• 1 stalk green onion
• 1 red bell pepper
• 1 tsp dried parsley (added with oregano)

all chopped ridiculously thin and added at the beginning with the onion and garlic.

And for even better news, it's one of those meals that I can make the sauce the night before, put in the fridge, and just heat up when it's time to eat.  We always have enough for at least 2 nights.

Ground beef or sausage can also be added to this if you're looking for some extra protein.  Just cook separately and add while the sauce is simmering.

And have you ever tried these noodles? 

 They're amazing.  Even my kids like them.  We call them magic noodles and they totally bought it.