Quick Start: Buttery Garlic Drop Biscuits

I must admit, I love biscuits but I haven't made them in a long long time. Also, the ones in the stores are really thick and I have been thinking about making some but more on the fluffy side. I was surprised how nice and fluffy these garlic biscuits were. They made a nice complement to the Baked Chicken I made and the veggies I boiled quickly with them. What I am happy about is that I didn't use real butter but OLIVIO, which is a nice blend between Olive Oil and Canola Oil and this also has a lot of Omega 3s in it. The recipe took about 25 minutes to make and depending on how much flour you use, you can make up to 12 biscuits.

Buttery Garlic Drop Biscuits

1 cup of Flour
1/2-1/3 cup of Heavy Cream (milk can also be used)
1 tablespoon of garlic powder
1 teaspoon of baking powder
1 teaspoon of sea salt or kosher salt
1 - 2 tablespoons of Olivio Butter

Step 1:

Mix flour, garlic powder, baking powder and sea salt. Add heavy cream until the flour mixes into a light dough and flour does not stick to the bowl.

Step 2:

Melt 1 teaspoon of Olivio, set aside. Mix the rest with the flour (dough).

Step 3:

Bake at 400 degrees for 20 minutes.  Halfway through baking time, brush reserved 'butter' over rising biscuits. If you want more garlic on top of biscuits, cut 1 clove of garlic and add with liquid butter to brush on finished biscuits.

Step 4 

Enjoy

Blackberry Jam w/Oatmeal Inspired Breakfast Bars

This morning I was very very hungry but I didn't want a fresh juice or eggs, grits, the normal. So I thought it would be good to test a new bar recipe for my morning cuisine. I didn't want to use any eggs in it but I was very creative and the bars came out nice and moist. After baking the bars, I decided having a glaze over them would be decadent but a necessary cheat for the day. If you make these, please note, you can adjust ingredients or omit to your liking. Be careful these are addictive!

Blackberry Jam Recipe

Frozen black berries (1 cup)
Organic Sugar (3/4-1 cup)
Cornstarch (just a little bit)
Water (1/2 cup)

Oatmeal Inspired Breakfast Bars 

1/2 cup of oat flour
1/2 cup of white flour
1/2-1/4 cup of Olivio (or butter/margarine)
1/2 cup of craisins
a handful of walnuts
1 teaspoon of allspice
1 teaspoon of cinnamon
1/2 cup of heavy cream
1/2 cup of water
1/2 cup of frozen or fresh blackberries
Fresh lemon zest
1 teaspoon of ginger root 


Step one:
In bowl add all ingredients for the oatmeal inspired breakfast bars: oat flour, white flour, craisins, walnuts, allspice, cinnamon, water and heavy cream. Cut in Olivio, butter or margarine and the lemon zest and ginger root. Set aside and add to non stick baking pan. You can also use a little bit of olive or vegetable oil for the pan if needed.  Bake at 400 degrees for 25 minutes.

Step two:
in pan, add all ingredients for blackberry jam. Mash black berries with organic sugar, water, cinnamon and cornstarch. Let cook for 5-8 minutes. Watch closely since the cornstarch will thicken the mixture up. You don't want this to burn!

Step three: 
Place jam in container and let chill. or place some on the oatmeal bars when they have cooled off.

(c) 2013 by Pam Osbey
All Rights Reserved

Quick Start: No Bake Protein Bars

I have been finding ways to have smart snacks that I make at home with me when I go to work. One, it's cheap! Two, I control the calories because I make it and three, it's a simple way to stay full in between class and work stuff. While watching some ratchet reality t.v. show during the evening, I whipped this batch up in a matter of minutes. So if you have some rolled oats on hand, protein shake powder, a litte oat flour, and chocolate, then this will take no time.


No Bake Protein Bars

• 1/4 cup of almond butter 
• 1/4 cup of oats flour 
• 1/4 cup or rolled oats 
• 1 tablespoon of honey 
• 1/4 cup of chocolate whey protein shake 
• A handful of raw sunflower seeds 
• One teaspoon of vanilla extract 
• One small chocolate piece (high quality, not milk chocolate)
• Parchment Paper

Process 

1. Microwave almond butter and honey in small bowl for 55 seconds.
2. Take mixture and mix with rolled oats, oats flour, raw sunflower seeds.
3. Add vanilla extract
4. Spread mixture on parchment paper or lightly oil baking container.
5. Microwave one small chocolate piece (I used raw cocoa 90%) for 1 minute then drizzle over mixture. 
6. Let sit over night and cut 'bars' in the morning.


(c) 2013 by Pam Osbey

Quick Starts: Easy Breezy Thai Noodles

Every now and again, I simplify a very complex recipe. I have been craving thai noodles for a while. Most recipes I see have a lot of ingredients. I don't have a lot of time to mess around in the kitchen with and I like how this recipe came together in such a quick time. I hope you make this and enjoy it. Leave a message if you have any feedback to share in the guestbook below. Thanks for visiting!

Easy Breezy Thai Noodles 

3 oz of lo mein noodles
1 tablespoon of peanut butter w/ flaxseeds (Earth Balance Brand)
1/2 Zucchini sauteed (optional)
1 inch of ginger minced
1/2 onion chopped
1/3 of red bell pepper, thinly sliced
2 tablespoons of red chili thai sauce
1/2 of coconut milk
1 teaspoon of jamaican curry powder 
1 teaspoon of garlic powder
1 teaspoon of dried basil
1 teaspoon of dried oregano
Grated carrots (as garnish, optional)

Step 1:
Boil lo mein noodles in pot for a few minutes. Watch closely as you want this al dente. Set aside when done in a bowl.

Step 2: 
While lo mein noodles are cooking, take a little olive oil to cook chopped onions, garlic, ginger root, red bell peppers. When completed, cook in a pot with 1/3 cup of coconut milk and red thai sauce. Add Jamaican Curry powder and dry seasonings. Add the tablespoon of peanut butter and cook for an additional 5-8 minutes. 

Step 3: 
Mix noodles with sauce. Freshly grate carrot on top. Serve and enjoy.

Substitutions:

For Red Thai Sauce: Use red chili pepper flakes, fresh garlic and garlic root. Especially if you want to reduce sodium. The brand I used had about 550 sodium. Research and find out if there are lower sodium brands or make your own version.

TIME: 25 minutes prep
Serves: up to 3 people 

(c) 2013 by Pam Osbey

Quick Starts: Thai Curry Soup

When I made this soup, I was contemplating a big bag of crispy chips. However, I was lazy and didn't want to walk up the street and I had a few projects going on so I decided to use the curry broth I purchased a week ago. This curry broth just happens to be a nice backdrop to a few things: nicely sliced vegetables, thai noodles, and a bit of heat provided by red pepper flakes.

Not only was the dish great to eat, it was done in a flash. So go ahead, give your fridge a good cleaning, find some vegetables to use, toss them in the pot after sauteeing your onions! You can thank me later.

Enjoy!

Thai Curry Soup 

Ingredients

• Thai noodles 
• Curry broth 
• Water (1-2 cups is fine) 
• Assorted vegetables wash and cut, set aside in bowl. (frozen is also fine) 
• 1/2 bunch of scallions 
• 1/2 red bell pepper or orange bell pepper finely chopped
• Red Pepper Flakes (optional) 
• Fresh cilantro (optional) 
• 1 tablespoon Zucchini, minced (optional)

Process

1. Steam thai noodles 8-10 minutes, set aside 
2. In pot, toss scallions and bell pepper with one teaspoon of oil. 
3. Add curry broth and water to pot. 
4. Cook for an additional 5 minutes til carmalized. 
5. Add red pepper flakes, thai noodles and cook til desired consistency. 
6. Serve with garnished cilantro or zucchini (as in picture above)

Asian Quinoa Salad

Quinoa is the perfect complement for a powerful salad that is also good for your body. It has a lot of flavor and it is a complete protein at that. Add a few veggies, some soy dressing, and scallions and you have a winner! In my version, I added edamame, which is a soy bean but it has 3 grams of fiber. This meal is light, healthy yet very fulfilling. I ate mines with water and wasn't hungry afterwards. Hope my healthy foodies enjoy this.


Asian Quinoa Salad


Adapted from Two Peas & a Pod

Ingredients

• 1/2 cucumber, diced
• 1 cup of red quinoa, cooked 
• 1 organic carrot, diced 
• 1/2 stalk of green scallions, cut very small 
• 1/2 cup of edamame, unshelled 
• Sesame Seeds (a handful as garnish) 
• 1 teaspoon red pepper flakes 
• Dressing (store bought ginger and soy dressing, or make your own!) 

Instructions

1. Boil quinoa for 15 minutes, set aside. 
2. Chop all vegetables except for edamame, and set aside. 
3. In bowl add vegetables, quinoa, scallions, red pepper flakes and toss with soy dressing. 
4. Toss Sesame Seeds on top. 
5. Set in fridge to chill for 15-20 minutes before serving. 

(c) 2013 by Pam Osbey 

Healthy Chocolate Chip Cookies

As a little girl I recall my mom cooking cookies and cakes. I used to be her 'helper' in the kitchen. The help included licking the bowl!  As I grew older, I made my own sweets including homemade lemon bars (coming soon to the blog), cheesecake and pound cakes. The last time I cooked cookies was when I lived in Chicago. This is my first batch in my place and I chose to use whole wheat flour, less chocolate chips and oat flour! I really liked the batch as they were yummy and I even chose to not use as many eggs. The next time I make these, I'll use 'flax eggs' and see how they go. Since the holidays are coming up, I felt it was time to revisit my favorites. I truly hope you enjoy and if you have any comments, please leave them below. 

Healthy Chocolate Chip Cookies

INGREDIENTS

• 1 cup of whole wheat flour 
• 1 cup of oat flour 
• 3/4 cup of raw brown sugar 
• 3/4 cup of organic white sugar
• 1/2 teaspoon of kosher salt 
• 1 cup of Olivio Spreadable Butter (Omega 3s are in this butter!) 
• 1 teaspoon of vanilla extract 
• 1 cage free egg
• 1 cup of Hershey's Semi-sweet Chocolate Chips 

INSTRUCTIONS 

1. Heat oven to 350 degrees 
2. Mix all dry ingredients. Add  brown and white sugars, spreadable butter, vanilla extract, egg and 1/3 cup of water. 
3. Add chocolate chips and salt. Fold into batter. 
4. Place chocolate chips on cookie sheet (on greased parchment paper). 
5. Bake for 15 minutes in batches. 
6. Serve and enjoy 

(c) 2013 by Pam Osbey 

Roasted Eggplant Spread

Every now and again I need something to spread on my crackers or in pita breads. I used to be a fan of mixed dips like French Onion or Ranch. However, it has become very easy to make your own and that is what I did with a few things I had on hand. I used raw cashews, onions, dried basil and oregano and eggplant I roasted before hand. Now, this takes some prep before hand. When you are finished with this, you won't want to buy the store brands since fresh is best! Enjoy


Roasted Eggplant Spread 

1/2 eggplant, roasted in olive oil
1/2 onion, chopped
1 teaspoon dried basil
1 teaspoon dried garlic powder
1 teaspoon dried oregano
1 teaspoon turmeric
1 teaspoon black pepper
1/2 to 1 teaspoon of Kosher or Sea Salt
1 cup of raw cashews, soaked for 8 hours
Water (as needed)

Step 1:
Soak a cup of raw cashews for 8 hours before hand. Place in cup or bowl with water covering it.

Step 2:
Wash eggplant and roast by adding 1 tablespoon of olive oil. Cook for 12-15 minutes. Set aside and place in bowl, cover for later usuage.

Step 3:
Combine all seasonings with cashews (which have been drained), eggplant, and place in food processor or high speed blender. Mix for 5-10 minutes. Set aside in fridge to let cool before using.

Step 4:

Serve on crackers, with pita breads or in sandwiches. I used mines on some ruffled potato chips and a veggie sandwich.

Spread will last for up to 7 days. Use before then!

(c) 2013 by Pam Osbey

Farro Salad with Cherry Tomatoes & Nuts

Every now and again, it's good to eat a savory salad that is non traditional. I was shopping in an organic store in Brooklyn when I saw a bag of Farro. It was either the Farro or Whole Wheat Berries so I chose the Farro. It looks nice, small and grainy like barley and packs 5 grams of fiber. You can serve as a cereal or add fruits and veggies to it like a salad. Either way you go, it is a good way to include fiber. Every week in schools I try to avoid going out to restaurants and I try to brown bag it. I made this salad on my way to work early one morning. It kept for several hours and since there is no dairy, meat, it worked out really well. It made me feel full. All I needed was some water and I definitely enjoyed tasting this.

Farro Salad with Cherry Tomatoes, Nuts, and Fruit 

Ingredients 

1 cup of Farro, cooked 

6-8 cherry tomatoes, washed and sliced 

a handful of Mixed Berries and Nuts

Balsamic vinegar 

Zucchini cut in spiralizer (optional, as garnish only) 

1 tablespoon of olive oil 

1 teaspoon of garlic powder 

1 teaspoon of dried or fresh basil 

Instructions 

1. Combine water and farro, boil for 15 minutes. Add kosher or sea salt. 
2. In bowl, combine balsamic vinegar, garlic, basil, cherry tomatoes and olive oil. Set aside in refrigerator to marinate before adding. 
3. Rinse water from pot; Allow farro to be drained and add with other ingredients. 
4. If you have a spiralizer, cut 1/3 of zucchini and add as garnish on top. 
5. Set in fridge for 20 minutes before eating. 

(c) 2013 by Pam Osbey 

Pam's Power Bars

This is something you will like especially after eating bars from the stores. It is great because of the nuts and almond butter. You can also substitute with peanut butter. I eat these in the middle of the day when I want to avoid unhealthy snacks. The bar include healthy fats (sunflower seeds and almond butter). It is also very tasty and can be amended as you like.

Pam's Power Bars

Ingredients

1 cup of rolled oats
2 tablespoons of flaxseed meal
or 1 tablespoon of ground flaxseed with 1/2 cup of water
Unsweetened apple juice
1 tablespoon of Olive oil (coconut oil is also great)
Almond butter (1/2 cup)
1 tablespoon of maple syrup
a handful of mixed nuts and berries (I used dried cranberries and almonds)
1 tablespoon of raw sunflower seeds

Instructions

1) Mix all ingredients in a bowl
2) Lay out parchment paper, grease it with the oil and spread your 'bars' on it. This is the fun part, use your fingers to shape the bars.
3) Bake at 350 degrees for 15-20 minutes.

MAKES 12 bars

(c) 2013 by Pam Osbey

Raw Apple Avocado Soup

Okay, I know what you are thinking. Are you becoming a vegan Pam? The answer is no for now, but that could change. What I am doing is exploring different food to explore the fullness of my palate! For a while now I have seen recipes online for raw dishes and I always wanted to try something different. It beats me getting back on the eating fast food track. So I think this raw soup is delightful, it's creamy and most of all it's quick to make. It is not expensive and most of all it is savory to the fullest. I used my  magic bullet to make this in a few short seconds. I think you can easily prepare this in a quality blender, or a food processor. It is really good. Serve cold. I liked it that way. Enjoy.

Ingredients

1/2 large avocado (cost. 99 cent)
1 large apple (any variety, but I used red apple)
1/2 cup of water
1 teaspoon of kosher salt (optional)
a pinch of red pepper flakes
a handful of spinach or collard greens leaves

Instructions

1. Wash and cut apple and spinach leaves. 
2. Set aside leaves for garnishing. 
3. Put apple slices in your blender or food processor with avocado. Add water and pulse.
4. Mix for 1-5 minutes. In my bullet this took 2 minutes. 
5. Serve in bowl. Add leaves and red bell flakes for garnish. 
6. Enjoy

Avocado is a healthy fat. Apples are a joy to eat. The sweetness of the apple is complimentary and your mouth will sing when this enters it.

(c) 2013 by Pam Osbey 

Squash Muffins

So I had the idea of mixing squash with muffins. However, I am not the first person to do this. Although I am not the first, I think this short recipe can be adapted in different ways. My process was to roast my pumpkin in the oven, then roll over into a batch for the muffins. In hindsight, I would cut up in smaller pieces and bake, not roast. I think it would be good to see if I can have the pumpkin cut in smaller pieces where it is actually seen in the muffin, not mixed smooth, like my first batch was. Again, it's all on what you prefer. These muffins are nice and moist and could be served with a small salad or along side homemade soup. With my muffins, I will be serving with homemade vegetable soup. Enjoy

Ingredients 

1/2 cup of whole wheat flour
1/2 cup of oat flour
1 tsp of kosher salt
1 cup of roasted pumpkin or butternut squash
1/3 cup of fresh or frozen scallions
1 tsp of oregano
1 tsp of basil
1 tsp of garlic powder
1 tsp of baking powder
1/2 cup of whole milk
1/2 cup of olive oil
2 brown or cage free eggs

Instructions

1. Wash and then roast the pumpkin. Add to a pan and bake with 1 tablespoon of olive oil. 
2. Bake the pumpkin/squash @ 425 Degrees for 15 minutes. 
3. Once roasted pumpkin is done, mix the dry ingredients of the batter (flour, salt, oregano, basil, garlic powder, baking powder). Add the cage free eggs, remaining olive oil, milk, and scallions to the batter. The last ingredient to the batter should be the roasted pumpkin/squash. If you want a smoother batter, you can let it roast for 25-30 minutes before adding to the batter. if you want more of the smaller pieces to be baked but not soft, bake for less time, then add to the batter. 
4. Bake the mixed batter for an additional 25 minutes at 405 degrees. 
5. Serve with soup or with anything of your liking! 

(c) 2013 by Pam Osbey 

Sweet Potato and Black Bean Burger

I am always looking for something nice to eat that is quick and tasty. After eating a variety of frozen and prepacked vegetable burgers, I have been testing a few of the veggie and vegan versions. Some of the recipes I have tried have been to bready and others just fell apart. I found a perfect version on FatFreeVegan that I adapted with less ingredients that worked for me. What I love is how the flavors come together and how quick the burger took to assemble and cook. Even better is how the batter is when you let it sit over night or taking the batter and making frozen patties of your own. Much better than what I've eaten in the store or bought on the fly at a fast food place.  My sweet potato cost 75 each, the black beans were .99 at the store; and the spinach is .50 per serving! I think that's a little more cheaper than the regular fast food combo meal. The fiber count is also good because of the black beans! It's a win win in my opinion.

Ingredients 

• 1 baked sweet potato 
• 1/2 cup of black beans, rinsed and drained 
• 1 tablespoon of natural peanut butter 
• 1 teaspoon of garlic powder 
• 1 inch minced ginger root 
• 1 teaspoon of jamaican curry powder 
• 1 teaspoon of ground paprika 
• 1 teaspoon of black pepper 
• 1/2 to 1 teaspoon of cayenne pepper 
• 1/3 cup of minced onion 
• 1/3 cup of orange pepper 
• 1/3 of rolled oats or old fashioned oats 
• 1/4 cup of vital wheat gluten 

Instructions 

1. Boil or bake your sweet potato for 8-10 minutes. You can also microwave if you like. 
2. Take sweet potato and place in blender or food processor cup with the peanut butter, garlic, and all spices. Process for 50 seconds to 1 minute. (You can also mash with a potato masher in a bowl if you do not have a food processor/blender.) 
3. Take potato mix and place in bowl, add black beans, yellow or orange pepper, onions, and oats. Mix thoroughly then add the vital wheat gluten. It will be doughy not wet. If your dough is not set yet, add more wheat gluten (more or less to your liking). 
4. Set the oven to 425 degrees. Place parchment paper in the oven, so that you can lay down your patties and cook til the desired amount. 
5. Scoop and form patties (mines generated 10 nice sized ones). Bake for 30 minutes until brown and burgers are set. You should check in the middle of cooking time to flip burgers so that they are evenly cooked. 

Preparation time: 15 minutes
Cooking time: 30 minutes
Servings : 8-10 patties


Post cooking note: 
You can serve on a bun or on vegetables (like collard greens or spinach like I did). Works well both ways! Also, the flavor from the spices are so good and the burger is not heavy but really nice and light. Very healthy!

(c) 2013 by Pam Osbey
All Rights Reserved 

Raw Cashew "Cheese"

Every now and again, I realize that I love cheese on my food. Actually I love some spread on things that I eat and as I'm exploring vegan dishes, I have seen this posted in several food forums. I decided to give it a 'whirl' and experienced my first batch for this vegan delight. Wasn't sure what to expect but it is nice, fresh and it does not contain any dairy at all. The base of the dish is raw cashews. Simply, you will soak them for a few hours in water, then toss a few ingredients in your food processor or blender (must be a high speed one like the MagicBullet or Nutribullet) so you can see the full effect. You can spread this dip on fresh veggies, on sandwiches, and in dishes. Get creative! I am glad I did a small batch but now that I have tasted it, I will make larger batches and use for my vegan or vegetarian dishes more. It's good to have a better alternative than the regular 'cheese'. If you try this, please let me know. 

Raw Cashew Cheese

1 cup of raw cashews, soaked
1 tsp of kosher salt
1 lemon squeezed
1 tsp garlic powder
or 1 tsp minced garlic
1/4 cup of water

Instructions

1. Soak one cup of raw cashews between 4-8 hours. Drain and set aside in bowl
2. Take cashews and place in high speed blender or food processor. 
3. Add all other ingredients (lemon, garlic powder, salt). 
4. Mix for 1-2 minutes.
5. Set in fridge for at least 30 minutes before serving.
6. Enjoy

(c) 2013 by Pam Osbey 

Creamy Pumpkin Soup

It's almost that time of the year, Halloween! So inspired by the spooky holiday and knowing how  nice and creamy a hot soup can be, I've created a very quick recipe that will help to fill  your belly.

Creamy Pumpkin Soup

Ingredients

Roasted Pumpkin or canned pumpkin
Sauteed Onions
1 teaspoon of garlic powder and dried basil
1 teaspoon of nutmeg powder
1/2 cup of coconut milk
1/3 cup of water
1 tablespoon of roasted pumpkin seeds

Instructions

1. In a blender or food processor combine pre-roasted pumpkin or canned pumpkin along with the water, milk and seasonings.
2. Mix and set aside
3. Saute chopped onions and add to the mix, remix onions with the pumpkin puree.
4. Heat up pumpkin soup in pot and serve with roasted pumpkin seeds on top or in center of your bowl.

(c) 2013 by Pam Osbey

Potato & Mixed Veggie Dish

Today I had planned to fix a pea fritter meal however I realized I did not have all the ingredients so I shifted the dish into this lovely quick potato and mixed veggie collaboration.

Not only is it quick but very tasty and easy to compile.

Ingredients:

1-2 small potatoes
1 cup of mixed vegetables (corn, green peas, carrots)
1 tblspoon of olive or canola oil
Onion, chopped (to your liking)
1 teaspoon of cayenne, black, garlic and basil.
panko bread crumbs

Instructions:

1. Wash and shave the potato, chop and place in pot with oil. 
2. Saute chopped onion and then add the frozen mixed vegetables. 
3. Add seasonings and top with panko bread crumbs 
4. Eat and enjoy 

(c) 2013 by Pam Osbey 

Towards Veganland & other stuff

Lately I have not been craving meat as usual and I'm in the middle of a clean eating spree. So while I'm not eating meat I do crave protein in waves. While surfing the web, I found a great recipe on My Vegan Cookbook's website for the tasty Buffalo Wings recipe you see in the photo above. Along with my vegan wings, I fixed some vegan potato salad (no egg, used vegan mayo -- Veganise is the brand and it's the best!). A while ago I saw someone make grilled broccoli which I made in my oven with a little oil, garlic and red chili flakes. 

This week I also have made a point to eat vegan dishes every single day. I had tasty Vegan Black Bean and Pumpkin Chili on Friday night (recipe will be posted shortly); A lovely moist asparagus and red pepper frittata (no eggs or cheese used); a stuffed avocado with quinoa, stuffed cabbage rolls and so much more. Breakfast is easy -- it's normally a fresh smoothie. I have made Beet Berry smoothies, or grabbed a fresh juice on the way to work. I drink water a lot and that has helped me a whole lot. 

Although my love affair with meat is not over. In a few days, I want to have a nice salmon over some greens. I do not miss fried foods as much as I'd thought which is a surprise. I also love the websites below that have offered many other alternatives for me to try or adapt. 

www.vegweb.com 

www.myvegancookbook.com

www.veggiebelly.com

and www.vegobsession.com 

Looking forward to making the following recipes soon. 

• Creamy Pumpkin Soup
• Zero Pasta with Spicy Peanut Sauce 
• Pea and Potato Fritters 
• Super Spinach Salad 
• Zucchini Bread 
• Chive Pancakes with steamed Asparagus 

I like the variety in the foods and I like eating clean. Some recipes are raw, others organic, etc. It is nice to have a chance to eat more whole foods and I don't feel I am missing anything. Yes, there is still place for moderation of sweets (peanut butter cookies, i prefer homemade), or chips (I like the Sweet Potato Whole Wheat Tortilla chips from Jack's discount stores). I don't miss fast foods as much but I like to still have the option to grab a small fry from McDonald's. 

How ironic is it that last year when I started to juice, I really didn't feel like I could do without meat. So it is definitely is possible and time can really change your perspectives. Stay tuned for new recipes soon and my cookbook will be available in 2014. 

Thanks for stopping by. 

With food in mind, 

Pam 

(c) 2013 by Pam Osbey

Green Yum Yum Soup

Once again, I found an easy and fun way to incorporate vegetables in a smooth, tasty creamy soup without milk. It takes a little prep and when finished you can eat hot or cold, serve with home made crackers or with a light salad on the side! 

Green Yum Yum Soup 

1/2 zucchini
2-4 green collard green leaves, washed
1 garlic clove, chopped
1 tsp of garlic powder, dried oregano and basil, sea salt
1 packet of coconut milk
2/3 cups of water (check your consistency while mixing)
1 small potato boiled
1/4 cup of chicken or veggie broth
1 small onion, chopped

Instructions

1. Wash all vegetables and set aside. 
2. Boil potato for ten minutes, then add to the blender or food processor. 
3. Chop green collard leaves, garlic clove, zucchini and onion. Use spiralizer to garnish a little bit of the zucchini for top of the soup.
4. Add everything to the blender/food processor and mix well for a few minutes. 
5. Add water gradually until you get the thickness you desire. 
6. Pour contents into a pot and cook for an additional 5-7 minutes. 
7. Serve and enjoy! 

(c) 2013 by Pam Osbey 

Collard Green Salad with Pickled Apples

Every now and again I find a recipe that I like to adapt to use. Knowing that it will be a new one is exciting. If you would have asked me a few days ago about using collard greens in a salad format I would have laughed but it turned to be pretty good and fulfilling. It also pairs nicely with steamed fish or baked chicken if you don't want to eat it as a vegetarian meal. 

If you have some collard greens, apple cider and apples at home, that is all you really need. What will you get with this is a good way to include iron and fiber in your diet. 

Ingredients 

• 4 collard green leaves 
• 1 tablespoon of apple cider vinegar 
• chopped almonds 
• 1 red or gala apple sliced 
• 1/2 cup of sugar 
• 1 teaspoon of sea salt 
• 1/2 cup of water

Directions

1. Wash collard green leaves and cut them length wise. Set aside on a plate or bowl. 
2. In a pot, mix water, sugar, sea salt and apple cider. Boil for 5-7 minutes. Let cool off and pour in a bowl over the sliced apples. Let it marinate for 30-45 minutes. 
3. Arrange collard green leaves with sliced apples. Toss almonds on it. 
4. Dressing is not needed but I used a 'cherry vinegrette' that went well with it. 

(c) 2013 by Pam Osbey
All Rights Reserved 

Low Carb PIzza with Veggies

Ahhhh, who doesn't like pizza. Over the years I've experimented with crust but never making a full home made pizza with my own crust. So today I took a lot of risk and time to make an easy and tasty (and fulfilling)  healthy pizza filled with tasty vegetables including broccoli, red bell peppers, onions and gouda cheese.

Not only is it easy but it's a filling pizza that you will love.

Flaxseed Crust:

• 1 and 1/2 cup of flaxseed meal 
• 1/2 cup of water 
• 1 tablespoon of oil 
• 2-3 eggs 
• 1 tsp of oregano, basil, and garlic seasonings 
• 1 tsp of baking powder 

Pizza toppings:

• Saute 1 teaspoon of fresh garlic clove and onions
• Saute 1 tablespoon of red bell peppers 
• Freshly grated 1 teaspoon of gouda cheese 
• 1 teaspoon of shredded american cheese

Pizza Sauce:

• 1 teaspoon of oil 
• 1 teaspoon of basil and oregano 
• 1 teaspoon of fresh thyme  
• Fresh tomatoes or collard greens (i used collard greens in my pizza)
• 1/4 cup of water (or less for thicker sauce consistency)

Directions 

1. Mix all dry ingredients to make the pizza crust. Mix in a bowl and let sit for 5 minutes then spread on greased wax paper (take some oil and place on the wax paper before you set the 'dough') on it. 
2. Bake at 425 degrees for 15-20 minutes. Check at 15 minutes to see how the dough is rising/cooking. 
3. When crust is finished spread the pizza sauce then arrange all vegetables. 
4. You can either saute veggies while the crust is cooking or place on the crust fresh and let it bake. 
5. Place cheeses and arrange over vegetables. 
6. Cook at 425 degrees for 8-10 minutes.

Enjoy the pizza and eat knowing you are eating a lot of fiberous vegetables. Flaxseed Meal has 8 grams of fiber in it. You can make your own flaxseed meal by grinding whole flaxseeds (use at least one cup) or you can purchase ground flaxseeds at your local health food store (Trader Joes, Whole Foods and other stores carry the Red Mill brand).

(c) 2013 by Pam Osbey
All Rights Reserved 

Best of the Week Recipes

Sometimes it is the simpliest things that really are delicious and easy to make. Earlier this week, I tried out a few different things and this is one of them. It's fall and I'm looking for ways to continue to eat plant based with some jazz to it. I love to adapt recipes and this one was so easy that I had to share. Imagine grilled collard greens with some sweet pears that are baked to a nice glaze. Later in the week I also made a collard green salad with pickled apples. I will post that recipe soon. You will love both. 

Grilled Collard Greens & Pears

1 -2 pears washed and sliced
5-8 collard green leaves
1/2 tsp of onions (or more to taste)
1 tablespoon of Extra Virgin Olive Oil

In oven:
Bake pears with a dash of the following: turmeric, oregano with the pears.
Add 1 teaspoon of oil
Bake @ 350 degrees for 10-12 minutes

On grill: 
After washing the leaves, grill them with EVOO for 5 minutes.
Once finished arrange on a plate, add the pears.

Goes great with steamed fish or baked chicken. I used tilapia with mines!

(c) 2013 by Pam Osbey
All Rights Reserved  

Pam’s Tex Mex Pizza (as adapted from Vegetarian Times)

Sometimes the most simpliest thing is the most yummiest!Recently I saw a Tex Mex Pizza posted online with the Vegetarian Times website and at first glance I wasn’t sure if I would like portobello mushrooms with salsa, cheese, and other veggies. Although the recipe asked for black beans and sour cream. I only used what I had on hand. Not only was this very nice to eat, it was easy to make. Assembling after prep wasn’t that long and I loved the flavors that came together in odd ways.

Ingredients

4 corn tortillas

1 portobello mushroom

½ cup of grilled green and red bell peppers

½ cup of frozen corn

1 tablespoon of taco seasonings

1 cup of prepared salsa

½ cup of shredded cheese

½ of fresh avocado

Directions

1) Microwave the four corn tortillas, set aside in a pizza pan

2) Boil the frozen corn for 5 - 8 minutes. Drain the corn and set aside for use.

3) Grill the portobello mushroom and bell peppers for 5 minutes.

4) Spread the salsa on the bottom of the corn tortillas (as crust of the recipe), then add the mushroom, corn, and peppers.

5) Slice the avocado and add to the pizza

6)  Sprinkle the taco seasonings on top of the pizza and add the shredded cheese on top

7) Bake @ 400 degrees for 10 minutes

8) Enjoy and serve

Original recipe calls for black beans, sour cream and shredded lettuce which I did not have on hand. It was good!

Enjoy.

© 2013 by Pam Osbey

Simple Vegan Sausage

Although I do not claim to be a vegan I do find value in meatless meals. The last year and a half, I have drawn down on eating a lot of meat and find protein sources in legumes and nuts. With this in mind, I was delighted to find a recipe by Vegan Dad on a vegan version of a ‘sausage’ link. Now, you know I can see myself salivating over this link with some sauteed onions and other condiments. With my sausages, I will either make some sweet potato fries or grilled veggies and rice on the side. What I like is that you can also stretch beans by adding a few ingredients. You will find this very simple. I did not use all ingredients as this recipe is very adaptable so feel free to use what you have in your cabinet.

Ingredients

• ½ cups of canned pinto beans or home cooked pinto beans (rinsed and drained)
• ½ tsp of fennel seeds
• 1 tsp of sea salt
• 1 tsp of black beans
• 1 cup of vital gluten flour
• ⅓ cup of water
• 1 tsp of garlic powder or finely chopped garlic cloves
• ½ cup of olive oil
• ½ cup of red pepper flakes
• ¼ cup of nutritional yeast  

Directions

1) Take the drained pinto beans, mash them with a fork then add all other ingredients.

2) Form the ingredients into four ‘sausages’

3) Use four sections of ‘foil” to act as a steaming apparatus and add the ‘sausages’ into a pot of boiling water.

4) Steam for 1 hour then bake for an additional 20 minutes.

5) Baking them will bring a color to the ‘sausages”

6) Place in container for future use.

7) Serve on a bun, with your own condiments. I sauteed onions and placed on them with some ketchup and mustard (with home made french fries).

Black Bean Brownies

So today while roaming around the house, I adapted a vegan brownie recipe I saw online, not entirely original however I did not use all ingredients they listed. Instead I used what I had on hand. Now, I will tell you I have always loved brownies. I have not ever had a brownie that did not have flour or eggs in it. Although I had eggs on hand, I felt ambitious and felt that trying a veganized version would be great. While making this recipe, I also adapted a recipe by Vegan Dad for a "vegan sausage" but that will be a seperate blog entry. 

Anyway, I must say these brownies are so good and moist. The fat that I only  used a few items, was very enjoyable and easy. These are very good. I would say make them with your loved ones or even kids! I used my magic bullet so it made the batter very smooth and you really couldn't tell that I had black beans in them. I would add the cocoa powder for addition next time. Since I did not have that on hand, I did not add to my recipe. 

To do this without the chocolate chips is not recommended. 

Enjoy 

Ingredients:

• 1 Can of Black Beans
• ½ cup of rolled oats
• ⅓ cup of agave nectar
• ½ cup of water (or as desired)
• ½ or ⅔ cup of chocolate chips
• 1 tsp of vanilla extract
• ½ cup of olive oil
• ½ cup of baking powder

Directions

1. Drain a can of black beans, wash them, and place aside.

2. Add black beans, rolled oats, waer, agave nectar, vanilla extract in a blender until smooth. Set Aside in a bowl

3. Add rolled oats, baking powder to the batch.

4. Add EVOO before you add chocolate chips. Stir chips in the batch and some on the top of the batch

5. Bake at 350 degrees for 30 minutes. Bake longer if necessary.

6. Cut bars and serve.

Fried Avocado Tacos

No, these are not your not your normal tacos. Imagine a yummy avocado nestled in a bed of spinach with sauteed corn and fresh tortilla chips. Okay, I know what you're thinking "but isn't that kind of a fatty with the avocado". However, I would remind you that healthy fat is good for you. Also, using healthy oils for this recipe is the key. I wanted to use organic coconut oil but I only had olive oil handy. This meal took a while due to the two parts of the recipe: making homemade tortilla chips and then creating the 'fried avocado tacos'

Ingredients:

• 1/2 avocado 
• 1/2 cup of frozen corn 
• 1/3 cup of pancake mix 
• 1/2 cup of water 
• 1-2 handfuls of spinach leaves 
• 8 corn tortillas
• 1 tblspoon of olive oil 
• garlic powder and sea salt (to taste) 

Directions: 

1. Microwave two corn tortillas for 30 seconds in the microwave. Set aside. 
2. Wash spinach leaves and add on the corn tortillas. 
3. Cut half of an avocado and dip in a water/pancake mix. 
4. Fry the avocado in olive oil until cooked. Make sure to flip on both sides for even cooking. 
5. Place fried avocado in the middle of the corn tortilla on top of the spinach leaves. 
6. Saute the frozen corn in EVOO adding some garlic powder and sea salt. Once finished, transfer to the  arranged tacos. 
7. Eat tacos when finished. You do not need any sour cream or other condiments. I ate mines bare. It was delish. 

The homemade tortilla recipe will be posted later this month. 

(c) 2013 by Pam Osbey 

All Rights Reserved

Zesty Zucchini Pie 

I love zucchini. Every week I buy them in large portions and work on several different recipes including a pie very now and again. Last week I messed up a perfectly good pie by adding a flaxseed mix which did not go well with my original recipe. So this one, I kept very simple, adding cage free eggs, zucchini chopped up with onions, cayenne, garlic and sea salt. A dab of heavy cream and shredded cheese. On my next go around, I would love to add Daiya Cheese and soy milk just to see if I can get it a tad bit healthier. This one tasted much better than last week's disaster. 

What you need: 

Fresh Zucchini

Chopped onions

Heavy Cream - 1/3 cup

2 cage free eggs

1/2 cup of Shredded Cheese

1 tsp of cayenne pepper

1 tsp of garlic powder

1 tsp of sea or kosher salt

Store bought Pie Crust (or make your own!) 

Directions: 

1. Soak the zucchini in a water wash (part water, part apple cider vinegar for 20 minutes before using). After the soak, drain the water and prep the zucchini by cutting it or using a spinalizer to have thin ringlets of zucchini prepped for the pie. 
2. Chop 1/2 of a onion, set aside. 
3. Take out your store bought pie crust and let it get to room temperature, then start layering the zucchini, onions, and seasonings. 
4. Add 1/3 cup of the heavy cream and part of the shredded cheese. In addition, whip 2 cage free eggs and add to the pie, making sure that all are mixed evenly. Keep adding shredded cheese on the top of the pie. 
5. Bake at 425 degrees for 1 hour. 
6. Serve with a simple salad or eat as a snack. It's yummy! 

(c) 2013 by Pam Osbey 

All Rights Reserved 

Pineapple Pizza 

This might be the easiest recipe ever. I really liked that it was simple and gooey. An online facebooker gave me this idea and I improved it with a few additions.

Here's what you will need:

1. 1 can of biscuits 
2. Fresh or Canned Pineapples
3. Tomato Sauce / Pizza Sauce 
4. 1/2 of a large Zucchini 
5. 1/2 of chopped onions 
6. Assorted seasonings - garlic powder, black pepper 

Chop up the zucchini and fresh onion, set aside, and bake or saute them in olive oil. After they are finished, you should prepare the pizza crust (by taking out the can of biscuits), laying the biscuits and arrange in a pan. Fill the pan to capacity, then spread the tomato sauce on top of the biscuits (your crust). On top of the crust, spread the onions and zucchini. Drain the canned pineapples and arrange on the pizza. Sprinkle assorted seasonings and bake at 425 degrees for 20 minutes. Dinner is served. 

Enjoy! 

(c) 2013 Pam Osbey 

All Rights Reserved 

Pam's Slamming Eggplant Delight Sandwich 

Ingredients 

2-3 eggplant slices 

6-8 cucumber slices 

1 -4 slices of fresh red bell pepper 

a dollap of mustard & bbq sauce 

hamburger bun 

So I have begun to be obsessed with vegetable sandwiches for a while. 

I made this early in the morning and had for lunch today. 

Instructions: 

1. Wash & slice all vegetables
2. Grill the eggplant slices for 12 minutes on 350 degrees in oven 
3. Arrange veggies on the hamburger bun any kind of way you like 
4. place mustard and bbq sauces on the top and bottom of the hamburger bun 
5. Take eggplant slices and put between the other vegetables 
6. Eat and enjoy 

(c) 2013 Pam Osbey