avocado wontons.

avocadowontonsOk, so these aren’t the prettiest, but they tasted pretty good! My friend was having a get together and asked that we all make something to bring. I took a stab at making something totally out of the box – and made these avocado wontons that I found here. 

I think next time I might leave out some of the ingredients, so they are not so chunky, but the sauce was OH so good! I ended up making some zuchinni stir fry noodles later in the week and using the sauce as my sauce. Good stuff!

1/2 cup organic frozen corn, thawed
1/2 cup onion, minced
4 cloves garlic, minced
1/3 cup roasted bell pepper, diced
2 roma tomatoes, diced
1 scallion, chopped
1/2 tsp. salt
1 lime, zested and juiced
2 ripe, avocados, diced
30 wonton skins
Dipping sauce
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 Tbsp. mirin
1 tsp. sesame oil
1 tsp. grated fresh ginger
1 clove garlic, minced
2 scallions, white and green sliced very thin on the bias
1/4 tsp. chili garlic paste



Make the dipping sauce:

  1. Whisk together all ingredients and set aside.

Make the filling:

  1. Add the corn, onion, garlic, roasted bell pepper, tomatoes, scallions, lime juice and salt in a medium bowl. Toss to combine.
  2. Gently fold in the diced avocado, being careful not to overmix.

Assemble the wontons:

  1. Place 1-2 tsp. onto each wonton wrapper.
  2. Gently fold over to close. I wrapped mine like little burritos, instead of wedges. they held together better. Some I even double wrapped.
  3. Dip fingers in water and gently press along wrapper edge to seal.
  4. Continue to make all wontons.

To bake:

  1. Preheat oven to 425 degrees F.
  2. Bake for 12-15 minutes, until crisp


banana snack cake.

BANANAI made this for breakfast one week and it was a hit with milo! Great way to use up some ripe bananas.

1 1/2 cups all-purpose flour, sifted
2/3 cup coconut sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup Silk Soymilk
1/4 cup vegetable oil
1 cup mashed banana (roughly 2 medium ripe bananas)
1 tablespoon white distilled vinegar
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chip


  1. Preheat oven to 350F. Lightly grease an 8×8 square pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
  3. In another large bowl, whisk together the soymilk, oil, banana, vinegar, and vanilla. Pour over the dry ingredients and mix everything until combined, being careful not to overwork the batter. Stir in 3/4 cup chocolate chips.
  4. Spread the batter into the pan and top with the remaining 3/4 cup chocolate chips. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (it may have some chocolate on it). Cool completely before serving.

spinach penne toss.

spinThis salad. Is my FAVORITE salad. My friend Martha brought it to one of our dinners and now we all demand she always brings it. The original has cheese and bacon, but she always puts that on the side so I can eat it too. I took a stab at finally making it and now I have the recipe to add to my collection! Its a crowd pleaser!

2 cups uncooked penne
1 red bell pepper, julienned
1 onion, sliced
1 T plus 1/4 cup olive oil
1 bag baby spinach
1/2 cup sun dried tomatoes, sliced
2 T cider vinegar

1. Cook pasta according to package directions. In a large skillet, saute red pepper and onion in 1 T of oil for a few minutes until tender.
2. Drain pasta and place in serving bowl. Add red pepper, onion, tomatoes, and spinach.
3. In a small bowl or jar, whisk the vinegar, salt, pepper and oil.  Drizzle over spinach salad and toss well.

super mario bros. legos.

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Milo and I googled images of the fire power flower and goomba from super mario bros. and created our own following what we can tell was the pattern. I sorted through the legos and pulled out the colors, he built. Therapy for me, fun for him.

grilled corn salad.

grilledcornsaladThis salad may not be the prettiest, but its great for summer (end of summer?) barbeques! Kids may be back in school, but barbeque season is still going strong while this weather is still holding out!

  • 5-6 ears corn, in husk
  • 2 medium zucchini
  • 1 Tbsp olive oil
  • Sea salt and black pepper
  • 1/2 cup packed sun-dried tomatoes (soaked in hot water 10 minutes)
  • 1 cup hot water
  • 3 Tbspemon juice
  • 1 cup tightly packed fresh basil
  • 4 cloves garlic, smashed
  • 1/3 cup olive oil
  • 2 tsp maple syrup
  • Pinch each sea salt + black pepper, plus more to taste
  • lime
  1. Heat your grill; prep corn and zucchini.
  2. Slice zucchini thinly lengthwise and brush lightly with olive oil and sprinkle with salt and pepper. Set aside. Also soak corn (in husk) in cold water for 5 minutes.
  3. In the meantime, prepare your dressing by adding all ingredients (sun-dried tomatoes, hot water, lemon juice, basil, garlic, olive oil, maple syrup, salt and pepper) to a blender and blend on high until creamy and smooth. If too thick, add more water to thin until pourable. Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, maple syrup for sweetness, salt + pepper for flavor balance, or basil for freshness/earthiness. Set aside.
  4. Once your grill is hot, add corn (still in husk) and cover. Cook for 5-8 minutes, rotating to cook all sides, until all sides are lightly browned.
  5. When the corn is almost ready, add zucchini to the grill and grill on each side for about 2-4 minutes, depending on how hot the grill is. I added mine to a grill pan when doing this step. You want grill marks, but you don’t want the zucchini to get too soft. Set aside.
  6. Cut corn off cob and halve zucchini, then add to a serving bowl. Drizzle with fresh lime juice and desired amount of dressing, and garnish with fresh basil and/or parsley.original recipe here

peach power smoothie.

smoothie.jpgI’m always looking for ways to mix up my smoothie game in the morning and this one hit the spot! bonus: it has beets in it!

1 frozen banana
1 cup frozen strawberries
2 T unsweetened coconut flakes
1 peach
1/4 red beet
1-2 cups coconut water
hemp seeds

Blend and enjoy!

blueberry pie.

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We spent a weekend in Saugatuk, Michigan before school started, and I got to do something I’ve always wanted to do: go Blueberry picking! Fresh picked blueberries do NOT do the grocery store ones any justice. They are so sweet and delicious. I never thought I liked blueberries until I tasted freshly picked ones a few years ago. I made a pie as soon as I got home! I tried a new pie crust; it was a little hard to work with, but I liked the texture once it was baked. This crust would make awesome homeade pop tarts!

Pie crust
3 cups  all-purpose flour
1 tsp salt
¾ cup  vegetable oil
⅓ cup almond or any non dairy milk plus  extra if needed

  1. Sift the flour, then whisk in the salt and create a little well.
  2. Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk. I had to add quite a bit extra to hold it together.
  3. Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
  4. Divide into two parts.
    Pie filling
    1 cup fresh blueberries
    1/2 to 2/3 cups granulated sugar (depending on the sweetness of your berries)
    1 teaspoon ground cinnamon
    scant 1/2 teaspoon ground nutmeg
    1/8 teaspoon ground ginger
    1/8 teaspoon ground coriander
    3 tablespoons all-purpose flour
    1 tablespoon cornstarch
    2 teaspoon fresh lemon juice

    In a small bowl, whisk together sugar, spices, flour, and cornstarch.  Pour the sugar mixture over the berries, and gently toss together with a wooden spoon.  Stir in the lemon juice.

    Bake in a preheated oven at 425F for 15 minutes, then bake at 375F until the crust is golden and filling is cooked. Usually about another 30-45 minutes.


pipe cleaner glasses.

PIPECLEANER.jpgSo not the most complex of crafts, but my kid was pretty stoked to make and wear some pipe cleaner glasses. We even made a matching pair for his favorite stuffed piggie.

A good diagram and instructions are here

Take 1 pipe cleaner and wrap one end around in a circle.
Then wrap the other end around in a circle leaving a space in the middle between the 2 circles.
Take another pipe cleaner and cut it in half.
Wrap one piece around each of the circles. And there you have it – glasses!

buffalo tofu.

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I recently jumped on the air fryer bandwagon. I kept seeing the food being made in my feed – and then saw an infomercial and knew i had to have one. I chose this one and its been working pretty well. It doesnt make french fries taste like they have been deep fried, like the infomercial promised, but it does cook things so quickly and really does make stuff crispy with using a minimal amount of oil.

I kept seeing kittee posting about her buffalo tofu and I have to say this is hands down the best thing we have made in here so far! Wowza. we turned these into buffalo tofu wraps with some avocado, home grown tomatoes and daiya ranch dressing.  Cant wait for leftovers tomorrow!

You can find Kittee’s recipe for her buffalo cauliflower here – I modified it a bit to make it work for tofu/my needs.

First, she mentioned on instagram to marinate your tofu in tamari, nutritional yeast, garlic, liquid smoke and rice vinegar.  I just kind of eyeballed it all. Mix together and let marinade a few hours to overnight.

as to the recipe i posted above i used only
1/2 cup chickpea flour instead of the three flour blends she suggested, and i think i will only use a 1/2 T of curry next time.

I already have another batch of this marinating today! I cant wait to eat it again! Its not too spicy, super crispy and  heated up nicely the next day in the air fryer – crispy as can be!

zucchini noodle lasagna.

ZUCHINNI.jpgI took a stab at making a lasagna with zuchinni instead of noodles. I just kind of threw this recipe together, and happy to say…it was a hit! I came home late from work one day and my family was gladly eating this. Milo didnt even realize the noodles were zucchini.

zucchini – sliced thin with a mandolin slicer
1 package extra firm tofu, pressed and crumbled
3/4 cup raw cashews
1/2 cup-3/4 cup water
3-4 garlic cloves
nutritional yeast
fresh basil
1 bag fresh spinach
vegan parm (recipe below)
Tomato sauce

Prep your zucchini.  Slice thin with a mandolin slicer and lay flat on paper towels, sprinkled with salt. Let sit for about 10-20 minutes and dab with paper towels as zucchini starts to sweat out the water.

Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, and generous pinches of salt and pepper.Add a little fresh basil if youd like as well.  Add a little vegan parmesan or nutritional yeast. Adjust seasonings to your taste.

Make the spinach: I make spinach by filling a tea kettle with water and boiling it, then putting bag of spinach in a colander and pour boiling water on top of spinach.  Run some cold water on it and squeeze out all excess water.  Chop roughly.

Make the tofu ricotta: Take crumbled tofu, cashew cream and spinach and mix to combine. Add fresh chopped basil.

Assemble the lasagna:Preheat oven to 350 degrees. Pour some pasta sauce in an 8×8 pan. Layer the zucchini noodles, then layer with tofu ricotta and sauce. Continue until you end on a layer of noodles on top. Top with remaining sauce and vegan parmesan.  Bake covered with foil for 25 min.  Uncover and bake for about 30 min more.