Coconut Lime Tart and other recipes I made forever ago…

I am so behind! I have stuff to post, but just have not sat down at the computer to actually upload the pics and write something! Everything in this post I made at least a month ago!


photo 2 (3)When we went camping I made this Coconut Lime Tart from the Sprouted Kitchen. It was over a month ago, but guys, I can still taste how yummy and refreshing it was! This is still one of my favorite cookbooks – almost everything I have made from it has been outstanding! I also made the Beer Bean and Cotija Stuffed Poblanos from this book while on the same trip. I had made them before and still so good…we had leftovers and I heated one up the next day and put a fried egg on top – OMG!

photo 1 (3)Still trying out some recipes from Super Natural Every Day. One day for lunch (after the girls had gone down for a nap) I made myself a big bowl of the Avocados with Mustard Seeds. Definitely a little more work than I usually go into for lunch sometimes it’s just peanut butter and celery…but totally worth the effort! It was so delicious that I ate the whole bowl! (Note to self: you get heartburn when you eat a whole bowl of this kind of yumminess, but you don’t care because it was worth it!) You can find a PDF download with 6 recipes from this book here. It includes this recipe and the Millet Muffins that I have mentioned on here before!

photo 3 (2) We had a beer-tasting birthday party for Jeremy back in March (see how long it’s been!) and I made these Pretzel Rolls again for the party. They are the best right out of the oven but people still loved them! They are so good! Takes several steps and little time but good for a special , or if you are really in the mood for a hot pretzel. I also made a Guinness and Cheddar Dip that I had made for a previous birthday and it was awesome with the pretzels…and all the beer šŸ™‚

photo 4Finally I made a Tall, Dark and Stout Chocolate Cake. There are a lot of good recipes out there for a chocolate stout cake. To be honest, I picked this one because I thought it would be the easiest. I had a lot to do and wanted to make it a bit easier on myself. It tasted good, a little drier than I would have liked, but still good. Jeremy probably would have preferred a strawberry cake (in fact, I’m not sure he even tasted this one), but I told him I thought this would go better with the theme of the party and promised strawberry cake on the girls’ birthdays!


Multi-Grain Pancakes

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Last week I made Heidi Swanson’s Multigrain Pancakes from Super Natural Every Day. I have 2 go-to pancake recipes that I make regularly. One you make a big batch of the dry mix and can use it for a month of pancakes, and that’s what I use most of the time. I have another recipe that requires beating the eggs until they are foamy that is excellent but generally more work than I’m willing to do on a weekday morning. Neither of those is particularly healthy. I love pancakes and I was interested in trying this recipe. I give it 4 stars! I thought they were great! It’s hard to compare them to a white flour buttermilk pancake because they are just not the same thing. I like a good grain-tasting pancake though and these were great with maple syrup.

I used the suggestion and saved my leftover batter and made waffles the next day. I actually think I preferred them as waffles! I didn’t buy oat flour, I just ground the oats up in my food processor. The rye flour was harder to find than I anticipated. I had hoped to find it in the bulk flour section at either Whole Foods or Central Market along with their 30 other kinds of flours, but no! I did find a small bag of it at Central Market. It wasn’t cheap but I didn’t need a lot for this recipe and plan to use it to make her Rye Soda Bread as well!

If you are up for trying a Multigrain Pancake, I think this is a great option!

Orzo Salad

orzo saladThis week I set out to make the Orzo Salad recipe from Heidi Swanson’s Super Natural Every Day. I had to leave out the garlic (it gives Jeremy terrible heartburn), which I think would have really added to this dish. It felt lacking to me but I think the garlic was a big part of that. Even still I really liked the broccoli pesto. If I were to make it again, I think I would cook the broccoli longer. I would have preferred it a bit more cooked. I also think I would have doubled the avocado. I really liked the creamy texture that it added. Because I wanted to use this as a main, I also added grilled chicken that I had in the fridge from the day before. I enjoyed it quite a bit…my kids did not. Jeremy said he liked it too. So if you are going to make it, I highly suggest using the garlic if you are lucky enough to have a husband that can eat it! (I love you, Jeremy, and I really don’t mind giving up garlic for you…or tomatoes…or anything remotely spicy…)

And My Obsession with The Sprouted Kitchen Continues…

photo(9)Sprouted Kitchen’s Roasted Cauliflower Capellini. I love cauliflower and I’m pretty sure everything is better when it’s roasted! So I really enjoyed this recipe, but Jeremy didn’t really like it. I think the word he used was ‘funky’. I think it was the nutmeg that threw him off. He wasn’t a big fan of that taste with the cauliflower and pasta. The changes I made included using regular balsamic vinegar instead of white, I didn’t use hazelnuts because I couldn’t find any at my grocery store but I put some toasted pine nuts on top instead, and we used Parmesan instead of Pecorino. I liked it, but like I said, it wasn’t a huge hit in our house so I’ll give it 3 stars.

photo(12)Sprouted Kitchen’s Moroccan Stuffed Squash. So I was nervous about this one a little bit, but I love acorn squash so I knew I wanted to try it! My changes – no cumin because of Jeremy and I used goat cheese instead of feta because that’s what I had on hand. So Jeremy arrived home as this was cooking and I knew he wasn’t too sure about it. Then he told me that he thinks he is allergic to coconut…so I quickly put some water on the stove and made him a separate serving of quinoa sans coconut milk. He also didn’t eat the squash which was covered in coconut oil. Luckily my brother was visiting for dinner so I got to share the full meal with him (oh Capri ate too…except she put one bite in her mouth and spit it out and then preceded to eat yogurt and granola).

photo(11)Sprouted Kitchen’s Mushroom and Brown Rice Veggie Burgers.Ā Jeremy has been a little hesitant entering our kitchen as of late, which seems unnecessary to me with more successes than failures but still he wasn’t sure about these either. Initially I was going to make them over the weekend and he informed me that they were not ‘weekend’ food. So I made them on Monday and he said, “make some fries or something so we dont’ have to eat ‘just that.’ He took his first bite and made a weird face and then he said, ‘not bad’ and by the end of the meal he was saying, ‘I have to stop eating this, I’m too full!’ So it all worked out in the end! Capri declared them ‘delicious’ but then didn’t eat very much so I’m not too sure if she liked them or if she was just copying daddy. I left out the garlic and I think that would have really changed the taste. Next time I’ll use less fennel. Maybe with the garlic it wouldn’t seem so strong but it was a little more than I wanted it to be. I’ve made veggie burgers before and these were both easier and tastier. They can be made ahead and then baked for 15 minutes so it could be a great meal for guests. The toppings were great – hummus, avocado, and caramelized shallots! Oh and we used spinach instead of arugula. 5 stars!

More of What We Are Eating

photo (8)Sprouted Kitchen’s Edamame Dumplings. These seem like they are going to be hard but actually they were not difficult and didn’t take too much time! But I was worried…I wasn’t sure about the flavor. I thought they might be weird – BUT they were not! They were awesome! The more I ate them the more I liked them and I even thought they were better the second day! So I didn’t use the lemongrass because I couldn’t find it at my grocery store. I also couldn’t find mirin so I just used rice wine vinegar. I also skipped the microgreens/pea shoot garnish because I don’t have a lot of extra cash right now. I took the suggestion to sear them on each side first. I just used olive oil since I thought that much sesame oil might be strong for us. I love what it added to both the texture and flavor and none of mine came apart while steaming as a result. We gave these 5 stars! So good!

Sprouted Kitchen’s Ranchero Breakfast Tostadas. This is what we made for our family (including my parents) on mother’s day. I love breakfast but I tend to go heavy on the carbs and I wanted something that would taste somewhat healthy and fresh but that my dad would also think was awesome. Of course I turned to my Sprouted Kitchen cookbook because clearly I have some sort of obsession! These were sooooo good! They were everything that I wanted them to be! The only change I made was to leave out the cumin because Jeremy can’t eat it but otherwise we followed the recipe. Sometimes with a recipe after I make it I wish they would instruct on how to eat it because we were a little unsure. My first attempt I cut it with a knife…the 2nd one I made I went ahead and crushed my tostada up first and then piled on all of the toppings. It wasn’t pretty but I didn’t care! We liked it so much that the next day when we were make regular breakfast tacos we decided to make the beans that way again – mashing and mixing in a little sour cream with salt and pepper. 5 stars!

photo (9)Sprouted Kitchen’s Pumpkin Pecan Granola.Ā Have you ever been making a recipe and realize it uses way less of an ingredient than you thought it did so you decide to just double, triple, or whatever the recipe so that you use it all up? Well, that’s what I did with this recipe. I opened my can of pumpkin and then realized I only needed 1/3 a cup so I decided to…wait for it…quintuple the recipe! This was going swimmingly until I realized that I was going to end up using my entire bottle of (new) organic maple syrup (plus what was left in my Mrs. Buttersworth bottle), use all the oats left in my house plus a cup of steel-cut oats, and not have enough pecans or raisins…It’s all good though! I made Jeremy a batch without nuts anyway and have just been adding the raisins in as I eat it. I love pumpkin and I love granola so there really was no way I wasn’t going to like this recipe. I do like it. Although, not gonna lie, I’m still partial to the granola I grew up eating…Capri, however, couldn’t probably eat this day and night with a little yogurt to go with it – she absolutely loves it! 4 stars!

photo (10)Sprouted Kitchen’s Toasted Millet Salad with Arugula (Spinach), Quick Pickled Onions, and Goat Cheese (with roasted chicken).Ā So I was nervous about this one too…I wasn’t sure I would like it. I LOVED it! I used spinach in place of arugula because sometimes I don’t really like arugula. I also added some shredded roasted chicken that I had left over from the night before (it was a good call). This was so great. We ate it warm the first night because I was not going to wait for the millet to cool down and I actually preferred it that way even though I had it cold as leftovers later. I also used regular balsamic vinegar instead of white because that’s what I had on hand and thought it worked out just fine. I think this may become one of my go to sides to bring places! And those pickled onions – so good! I can’t wait to try them on some fish tacos! 5 stars!

Look forward to more reviews forĀ The Sprouted KitchenĀ as I plan on trying the Moroccan Stuffed Squash and the Roasted Cauliflower Capellini this next week!

What We Are Eating

Sprouted Kitchen’s (Smoky) Red Lentil Soup. “Smoky” is in parenthesis because I didn’t use liquid smoke – it gives Jeremy terrible heartburn. I also couldn’t find red lentils at my grocery store, so mine were green or brown I’m not sure. I also didn’t use cumin…again Jeremy. However, this was a tasty little soup. It reminded me of split pea soup but without such a harsh ”pea’ taste so it was good. It’s nothing super exciting but healthy and hearty. I will be making it again. 4 stars!

Sprouted Kitchen’s Lemon and Herb Hummus. So a couple of weeks ago I tried Smitten Kitchen’s hummus and wasn’t in love. This week I tried Sara’s hummus. I feel like the jury is still out on this one. For starters I went to add the dill and my dill had gone bad so I definitely think I’ll try it again with the dill. I substituted some sage and I added quite a bit extra lemon juice. It definitely was better the 2nd day. Capri loves it and asks for it whenever I offer her a snack (and sometimes when I don’t offer). I think the reality is that I just like my hummus kind of plain. Beth makes a great hummus…I’m going to try her recipe next and then another day I will make this one again with dill and maybe the feta and cucumber topping too! 4 stars.

Shauna Niequist’s Magical White Bean Soup. Wow. Just Wow. And Yumm! This was so much better than I thought it would. I mean I like white bean soup. I’ve made some before, but this was so much richer! I was out of celery and only had a couple of carrots left and I used bacon instead of prosciutto. It was so good! And don’t skip theĀ vinaigretteĀ  It was so good! And I don’t generally loveĀ fennelĀ but I couldn’t taste in here or at least I didn’t taste anything I didn’t like! This recipe is from her new book, Bread & Wine. You should get it and read it and make everything in it! 5 stars!

Look forward to more reviews forĀ The Sprouted KitchenĀ as I plan on trying the Edamame Dumplings and Ranchero Breakfast Tostadas this next week!


Wonderful Wonton Soup

Another winner from the 25 soups on this list! I made the Wonderful Wonton Soup. Wow! So great! Jeremy claimed it was one of the best things I’ve ever made and could be sold in a restaurant! So clearly we’re giving it 5 stars! I felt pretty awesome too make my own wontons and all! Obviously it wasn’t a super easy recipe, but it was well worth it. Unfortunately it doesn’t save very well…The only really change that I made was to use turkey instead of pork. Such a fabulous soup!