Some more new foods!

Pinterest has really inspired me to try some new recipes!  It’s kind of funny because a large majority of them are vegan, which works great since that means there’s no dairy or eggs, but I just find it rather hilarious since I still eat meat!  I guess I’m on a vegan plus meat diet??  Haha!  I have found several fun recipes that I want to try but until I find a new blender and food processor, I won’t be able to make them..  I never realized how hard it would be to find decent and inexpensive blenders and food processors!!  I know for heavy users the expensive ones are worth it, but gosh I just can’t justify spending $150+ on these things right now.  Hopefully something will come up that will work for me for now at least.  I also had two recipes I wanted to try that used cacao nibs, which I had heard of before and could have sworn I’d seen at Hy-Vee but on perusing every single square inch of the Health section at Hy-Vee, I did not find them.  I might end up ordering some from Amazon.

Well, here’s what I’ve whipped up this week!


Pumpkin Biscuits

3/4 cup brown rice flour

1/2 cup potato starch

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 tsp xanthan gum

Pumpkin pie spice

3 tbsp Earth Balance coconut spread

1 cup canned pumpkin

2 tbsp dark agave

1 1/2 tsp Ener-G Egg Replacer wisked with 2 tbsp warm water

Preheat oven to 375 degrees and grease a muffin pan (9-10).  Mix the dry ingredients together first, then add the coconut spread, pumpkin, agave, and egg replacer.  Beat to combine; dough will be smooth and sticky.  Spoon the dough into the muffin cups; shape the tops with wet fingers.  Bake for 15 mins.  Remember, these are biscuits so they won’t be very sweet.  They were very good- I added pumpkin butter to the first one, because I’m uber-pumpkiny like that 😉


Well I guess I was on a pumpkin kick, because I also made this pumpkiny treat from the genius over at

Pumpkin Chia Pudding (serves 1)

1/2 cup pumpkin puree
3 tbsp chia seeds
1/2 cup rice milk + more as needed
Stevia to taste
Pumpkin pie spice

Mix all ingredients together. Wait for it to gel, stirring every few moments. As you go, eyeball it to see how much extra almond milk it needs. It may need a few tablespoons; it may need 1/3 cup more. It’s hard to predict! As soon as the texture matches what you like, the pudding is ready to serve.

Okay so mine looked nothing like the picture above from her site!  I don’t know if it’s because I used only black chia seeds and maybe she used white?  Mine looks pretty ugly, but it tasted okay from the few bites I had.  I stuck it in the fridge thinking it’ll probably taste better cold, though I’ll probably have to add some more rice milk since it will probably continue to set a bit.


I’m a little tired of all the walnuts I’ve been eating, so I wanted to make another healthy protein item for snacking.  I found this recipe on

Sweet Cinnamon Roasted Chickpeas

1 15 oz can chickpeas
3 tsp canola oil
1 1/2 tbsp sugar
Pumpkin pie spice
1 tbsp agave/honey
Preheat the oven to 350 degrees. Drain and rinse the chickpeas and keep aside. In a small bowl mix together oil, cinnamon and sugar. Now mix this paste with chickpeas so that beans is evenly coated. Spread the chickpeas on  baking sheet and bake for 45-50 minutes, shake the tray in between for one or two times. After 45 minutes check for the crispiness. If more crispiness is required then bake for few more minutes.  After the beans are baked take them out of the oven and pour maple syrup/ honey on it while it is still hot. Evenly coat the beans with the syrup and let dry for sometime. Store in an airtight container.
I think mine turned out pretty good, though as I was typing this I realized that I thought it said 3 TBSP oil not 3 tsp!  I also substituted the sugar with Truvia.  Sooo.. no wonder my mixture wasn’t really a “paste”!  Hahaha oh well, should still work as a tasty snack.
Earlier this week I made up a new flavor of smoothie that I got the idea for from a post on Pinterest:
Avocado-Banana Smoothie
1/2 avocado
1 frozen sliced banana
Handful of spinach leaves
Squirt of lime juice
Scoop of vanilla hemp protein
2 tbsp ground flaxseed
Coconut milk, as much as needed to thin it out
My husband thought it sounded gross, but I liked it, it was very creamy and filling- and GREEN!
No huge surprise I guess, but food in general hasn’t been sounding all that great to me.  So several times this week I’ve made up variations of:
Sauteed Baby Bella Mushrooms & Spinach
Add a swirl of olive oil to frying pan and heat up.
Wash & slice 5-6 baby bella mushrooms and add to the oil.
Add your choice of spices, I like a good dose of smoked paprika (the best seasoning out there!!), salt and pepper, some dried oregano, and a little bit of garlic powder.
Add a few splashes of lime juice
Once these are cooked a bit, add spinach leaves a small bunch at a time until you have the desired mix of spinach to mushrooms.
Optional add-ins: canned beans, canned tomatoes, etc.
Pour the entire mixture over buns, bread, barley, rice, or quinoa! I don’t know, but this has been about the only thing that has sounded good to me this week.
Since my husband was home, we needed something with some meat in it for dinner!  I found this recipe on
Crock Pot Santa Fe Chicken
  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.  Adjust salt and seasoning. Serve over rice.

We were a little disappointed.  It sounded so good and the chicken shredded really nicely so I thought it would be really flavorful, but it was a little dull.  Now granted, it originally had cayenne pepper and some green chiles, of which I hate so I didn’t add, but I don’t really think that would have added a whole lot, especially since my husband added those things to his and still was a little underwhelmed.  Part of the problem may have been that I didn’t have a full can of black beans AND we put in more like 2 1/4 pounds of chicken, so the chicken to veggie ratio was a little high.  We put it over some black rice, which is REALLY good if you’ve never tried it before (I had to buy it on Amazon; no store I looked at carried it).  I think tomorrow I’m going to use it kind of like chicken salad and put it over spinach and maybe add like some carrots, etc.

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