Bacon Sweet Potato Soup

I am interrupting the usually scheduled "heart-on-her-sleeve" post to bring you THIS.
Because I love you and want you to be happy in this life and the next.

Next week I am embarking on a 21 day allergen cleanse, and the very thought of having
all traces of dairy stripped from my gut makes me a tad weepy. But I know that the challenge
will shed more light on which foods are directly contributing to my issues. So carry on.

I've been experimenting in the kitchen with all the foods I CAN eat so that come next
week I don't break down and swing through the nearest drive-thru and order something,
anything, to eat my cares away. Because food is addicting. Withdrawal is no fun.

This recipe isn't technically paleo since it has kidney beans in it. But they are organic
and full of fiber -- so tone down, my cave people, tone down. I really find the whole term
"paleo" a bit funny myself. I feel like everyone acts like it's the diet from the dark ages,
but really, I think people were eating more "raw, fresh, gathered, unprocessed" just 3-4
generations ago. Like great-great grandma wasn't tempted by Twinkies, ya know?

I digress.

Please love this recipe tenderly as it is like a tropical island oasis to me here in Chiberia.
Also, please be patient. It is INVOLVED. But beginner chefs can totally apply. If you can
chop, follow a timer, and turn on a crockpot you're in business.

I should also mention that this soup is like a high-maintenance girlfriend. The kind that you
just don't want to quit. Because after all the crazy gets out, she's really a beautiful thing
in your life. Hold on to that. Hour 4 gets rough.

|| BACON SWEET POTATO SOUP ||
(Please note that bacon comes before sweet potato because I think more people
will want to eat this soup if it's worded that way. Am I right?!)
Use 5 qt. crockpot // turn heat on HIGH

FIRST:
2 large sweet potatoes, diced
4 C. of chopped cauliflower
3-4 cloves of garlic, minced
2 tbls. of sea salt
Add enough water to cover and float veggies.
Let cook for about 2 hours or until veggies are soft, but not falling apart.

SECOND:
In separate skillet, fry 1/2 pd. of bacon - crumble when cooled + save grease (yea)
3 C. cooked + shredded pork roast (put leftovers to great use!)
6 C. of green cabbage, thinly sliced
2 leeks, thinly sliced
Add this, including bacon grease (channel your inner Pioneer Woman) to crockpot.
Pour in more water to cover everything if needed. Let cook for 1 more hour.

THIRD:
2 cans of kidney beans, drained and rinsed
1 bag of frozen green beans
Add this to crockpot, stir, and continue to let cook for about another hour.

FOURTH:
Taste and see the goodness of the crockpot. You will most likely need to add salt.
Add 1/2 tsp. at a time and see where you are at. It's tricky when using bacon and
pork roast -- so much saltiness there. Don't overdue or underdo. Be perfect. Like me.

Ha. That's a joke.

Get your bowls out, my friend!!! You just made bacon sweet potato soup and you
need to eat it. You could always leave it in the crockpot on "warm" for another
hour or two, but then we cannot be friends. And get this. DAY 2 of this stuff is
even BETTER. Because the longer those flavors mingle, the happier it all becomes!!!

Shut the front door.
YEA. BACON.

The BEST Gluten-Free Donuts EVER

I could handle the season of FALL year round. Seriously, the first day that it dropped down
to 68 degrees I had to stop myself from busting out my scarves, wearing boots, lighting candles,
making pumpkin pie, and sipping apple cider all at the same time. Pace yourself, Brittany.
But last winter was seriously scarring. I have not forgotten the polar vortex or the irony of the
movie "Frozen" being released and played on REPEAT in every house, including ours, across America.

So we are taking full advantage of every day now to enjoy "all the fall things" to the fullest.
Apple, pumpkin, cinnamon and sugar - windows open, candlelight, warm drinks, fresh baked donuts...

I had to share the recipe. I've made several attempts at a gluten-free donut in the past couple
of years and it was all just "meh". But THESE babies. Hold me back. They can keep up with any
apple orchard or pumpkin patch fare out there. Yea, that's what I'm saying.

This recipe is not my own. I wish I had come up with this deliciousness, but no. I found this in
the "Simply Sugar and Gluten Free" cookbook / blog. This girl knows what's up.
Standing "O" going out to Amy!!! We LOVED the chocolate + apple-cider versions of this recipe!!!

Fall just feels better when donuts are involved, no?!

My Journey to Normal + Roasted Tomato-Gouda Pasta

Today I took a bath in apple cider vinegar. I may or may not smell like a walking pickle.
No, I have not lost my mind, but I do feel like I'm losing a battle I've been fighting for about
3 years now. I can tell you that it all began with 5 days of intravenous antibiotics that I needed back
when I was pregnant with Isaiah. I remember my GP at the time shaking his head as I walked out of the
hospital room that day...

"I hope you have a good probiotic... because there's no way you'll
ever be able to eat enough yogurt to fix the damage that's been done."

I didn't understand then - because I was feeling better! But I understand now.
It all sounds so witch-doctor-y or as if I've started reading WebMD like it's my job.
Even if I do, don't judge.

Last year I began a journey to STOP the cycle of infections - the PMS, psoriasis, rashes,
and the mountain of allergies that seemed to grow every month. A severe diet change and a
"good probiotic" seemed to be the answer! Remember this post? It was all true.

Over this past summer, since I was feeling so much better, I let some of the diet slide.
With no adverse effects, it really seemed like I had returned to "normal." And by the time October
rolled around I could feel myself craving, needing certain foods to get through the day.

Now that I'm detoxing again, I FEEL LIKE AN ADDICT! Oh. My. Gosh.
I find myself scrolling quickly past pictures of food on Instagram and walking through the grocery store
with blinders. Don't look - don't look - don't look! I sat at the mall last night with my husband whining
about the grande chai latte that I NEEDED, but couldn't have. #firstworldproblems

This November I took a heavy hit and got set back. All the issues came flooding back - as if the dam
I had so desperately tried to build a year ago was made of toothpicks.

And so I begin again. Another detox, purge, strong probiotics and a good nutritionist to hold my hand.

NOW - let me share this recipe that DOES NOT qualify for my detox diet, but is SO yummy!!!
Please make and eat for me!!! And sing this song while you are doing it.




FOR THE TOMATOES:
Preheat oven to 400 degrees //

1 carton of grape/cherry tomatoes, sliced
2 cloves of garlic, minced
2-3 tbls. of extra virgin olive oil

Toss tomatoes and garlic in olive oil and place on cookie sheet.
Roast in the oven for about 15 minutes.

FOR THE CHICKEN:
Sauté 2 boneless, skinless chicken breasts in 2-3 tbls. of olive oil on medium heat //

Sea salt
Black pepper
Garlic powder
(all to your preference)

Chicken will take 25-35 minutes to cook depending on the size. Cook until the meat is
white when cut open and the juices flow clear. Slice chicken into small pieces.

FOR THE NOODLES:
I used gluten-free rice noodles //

Boil 3-4 C. of noodles in hot water until done.
Drain and set aside.

PUT IT TOGETHER:
Gently mix the roasted tomatoes (and their juices), grilled chicken, and noodles together.
TOP WITH SHREDDED GOUDA CHEESE, FRESH, CHOPPED BASIL,
and a good squeeze of LEMON!!! Oh is it good. //



Don't miss our current GIVEAWAY!!!
$20 to shop Bizzy B Crafts is up for grabs this week!!!

Easy Plant-Based Lunch for Kids

Having kids with allergies, I get asked one, specific question A LOT.
Drum roll please...

"What do you feed them for lunch?!"

We try to keep it as fresh and unprocessed as possible.
This summer's garden tomatoes have been a go-to, easy-peasy, plant-based lunch!
________________________
sliced avocado || sliced tomato || ON TOAST
drizzle of extra virgin olive oil || kiss it with some sea salt
________________________

Sit back and devour the magic! I grew up on super-over-mayonnaise-d (it's a word)
tomato sandwiches and I LOVED THEM! This is a much healthier, just as satisfying version!
Thank you, Lord, for the avocado! My waist appreciates it.

From me to you: BEST WAY TO STORE UN-USED AVOCADO?!

The flesh turns brown within hours of being cut open as many of you know.
Not exactly appetizing. So this is my trick for storing the leftovers and keeping
it green for AT LEAST 24 hours!!!

Wrap and twist TIGHT with saran wrap. Keeping the air OUT is key.
Never lose an avocado again, my friends! If you already know this...
keep scrolling... and feel the burn of my eyes as I resent you for not sharing
this trick with ME sooner!!!



BIG NEWS! Remember Erin (go LIKE her on Facebook for me?!) from The Recycled Library?!
She is giving away another one of her handmade/recycled journals over at The Marvelous Flight of Cara!!!
Cara is a sweet blogging genius. I love her! And we're helping her celebrate
her 5th blogiversary. GO SAY HI! And enter ONE, TWO or THREE (yes, three) of
her sweet giveaways going on right now!!! You're welcome.

We Plan to Eat

If you would have asked me five years ago about what I would feed my future family,
I probably would have given you details about fried chicken, homemade pizza, and Funfetti cake mix.
In all honesty, we DO still sometimes splurge on our "American Diet Loves" - as long as it doesn't
breach our allergy restrictions. Like I totally have a box of Fruity Pebbles in my cereal cabinet right now
...mmmm hmmm... but NOT the norm. It was a birthday gift that I am LOVING.
I seriously haven't had a DYE infested cereal in over two years.
___________________________
:: MY PERSONAL TAKE ON OUR "DIET" ::
A healthier lifestyle with unhealthy splurges here and there.
NOT an unhealthy lifestyle with healthy splurges along the way.
___________________________
It really isn't a diet, but a way of life for us now.
Yes, dad... we still eat like rabbits!

Balance. I don't freak out if my kids devour a fun-size pouch or two of M&Ms
after an Easter Egg hunt at Grandma's house! I use to though. I've come a long way.
Again - this is not a RELIGION for us. Being mostly plant-based/whole foods/gluten-free
is what works for OUR family... mainly because it keeps us feeling %100.

And by 100% I mean UUUUUHMAZING!!!!
You can read more about our struggle with allergies and food journey HERE.

Because THAT is what has brought us to this moment. The moment where I give YOU
a tour of what our family's meal plan and grocery list looks like this week.

Here is what you all have been waiting for!
Please feel free to leave comments, catch me on Facebook,
or shoot me an e-mail (lilyfieldmomma@yahoo.com)
if you have any comments or questions. I LOVE TO CHAT FOOD!

I have CODED the meals so you can see in better detail what goes on in regards to
eating plant-based (or vegan) and whole foods. ALL our meals are gluten-free. Meat and eggs make a few
appearances, and cheese comes into the picture for like 2 seconds with this week's plan!

As a way of life, we try to avoid as many animal products as possible.
If animal does come into our home, you can bet it is cage-free, free range, no added hormones,
nitrate-free, antibiotic-free, etc. - as close to the way GOD made it as financially possible!

I make most things from scratch to avoid additives, preservatives, and unmentionables.
Gluten, MSG, GMOs, artificial dyes, and processed sugars are not our friends.
I try to keep it as fresh and organic as possible... and we think it's pretty tasty!

Ready? Here we go!
P.S. You'll see "leftovers" mentioned TWICE.
It is the only way to stay sane in the kitchen, my friends!

P.P.S. I don't usually "plan" breakfast and lunch anymore.
After doing this for four years - I just KNOW now.


V = 100% PLANT-BASED / VEGAN
VEG = Vegetarian
___________________________________________________________________________________
Monday
Breakfast: toast // smoothies (strawberries, banana, broccoli, spinach)(V)
Lunch: Roasted carrots and red potatoes over fresh spinach // apple wedges (V)
Dinner: Beef and broccoli over rice
*We love Udi's gluten-free multi-grain bread!
Toppings for toast include: nut butter, fresh fruit, maple syrup, Earth Balance
___________________________________________________________________________________
Tuesday
Breakfast: Apple Pie Rice (V)
Lunch: Stir-fried veggies - in EVOO & fresh garlic // oranges (V)
Dinner: Spinach-Leek Soup (a VEGAN variation of my Kale Soup) // salad (V)
*Apple Pie Rice is our version of "oatmeal" since we can't tolerate it.
We add cooked apples with honey and cinnamon to warm rice. Warm and hearty!
___________________________________________________________________________________
Wednesday
Breakfast: Scrambled eggs // fresh berries (Veg)
Lunch: Fresh veggie and fruit tray // spring rolls (V)
Dinner: Leftovers (V)
*You can see more of what I eat for lunch HERE!
___________________________________________________________________________________
Thursday
Breakfast: Some kind of muffin! Banana or Pumpkin? (Veg)
Lunch: Grilled chicken salad // grapes
Dinner: Fried eggplant marinara over noodles // roasted cauliflower and carrots (V)
*Check out my friend, Arisa's, Fried Vegan Eggplant HERE!
We make ours gluten-free with marinara sauce.
___________________________________________________________________________________
Friday
Breakfast: Cereal // smoothies - (blueberries, banana, carrot, spinach)(V)
Lunch: Vegetable soup // rice crackers
Dinner: Tomato-Basil-Mozzarella sandwiches // fresh veggies
*We are going out for dinner later in the evening - the sandwiches are a snack!
BOYS are so hungry ALL the time FYI.
___________________________________________________________________________________
Saturday
Breakfast: Coffee cake // fresh carrot-apple-lemon juice (Veg)
Lunch: Asian chicken lettuce cups // apples with peanut butter
Dinner: Earth Tacos with Trader Joe's pineapple salsa // homemade guacamole
*For my Asian chicken lettuce cups I use THIS RECIPE.
I just use ONE chicken breast and add way more veggie to the mix. SO YUM.
___________________________________________________________________________________
Sunday
Brunch: Pancakes // bacon... because who doesn't love bacon?!
Dinner: Leftovers
___________________________________________________________________________________
Snack Time
For the most part we try to snack on fresh fruit or veggies,
but sometimes we'll whip up something extra yummy like cookies, applesauce, or fruit leather!
___________________________________________________________________________________

So I have this rule. It's kind of silly and slightly vain, but I try to always
shower and get ready before I run out to multiple grocery stores with my children.

First of all - it makes ME feel better. I feel more pumped up and ready for the task,
and not to mention more confident. My children are average BOYS - if I am going to be chasing
them up and down the aisles of the grocery store, I want to look good while doing it

This is NOT to bash others who work-it yoga pants style!
I'm just sharing about what makes ME feel comfortable.
I have been spotted running errands in sweats too! It happens.

Plus I really feel it makes us more approachable. I love to stop and talk to people along the way
and allow my kids to bless their day... because I hear it A LOT: "These babies made my day!"
I LOVE TO SEE GOD USING THEM EVEN IN THEIR TODDLERHOOD!

This list reflects my menu for the week.

PLEASE NOTE: This list does not include the basics that I stay stocked up on at home -
items like gluten-free flours, honey, rice, legumes, dried fruit, oils, spices and herbs, etc.
I also keep a supply of whole wheat bread (for Nathan) and frozen veggies in my freezer.


#1: Get to know the lay-out / prices of your local grocery stores. Make a list of regular purchased items
and compare prices. I will most certainly make a trip to another store if it will save me money.

#2: Go through the fridge, freezer, and cabinets before making a menu. What do you ALREADY have
that you can use? Start your menu plan based off of that information.

#3: Check sale fliers! The stores I shop at each week are mainly determined by the BEST OFFER.
Coupons for the foods we eat seem few and far between. I'll snag some every once in awhile, but for
the most part I rely on SALES. If organic kale is on sale, I work that leafy green into as many
dishes as I can that week. Planning AROUND THE SALES will make your dollar go farther.

#4: Sometimes... I go to Aldi. GAAAASP! I definitely hit up Aldi when I can't find a good deal
or for items that aren't exactly healthy anyway... Liiiiike potato chips! Guilty pleasure. We are in love.
And pickles! Oh and get this - they sell the EXACT SAME corn tortillas that Whole Foods sells.
Yea... I'll buy those from Aldi and pocket the change I save!
Again - see #1 - I would not know this if I hadn't compared prices!

#5: Raise your right hand and repeat after me:
"I WILL NEVER EVER... EVER go shopping without
a menu plan and detailed grocery list."
Walking into a grocery store without a plan of attack will leave you vulnerable and unarmed
against the your biggest enemy: "IDEAS". Ideas of what you think you might - maybe want to make.
Planning, if you stick to it, ensures you won't over-buy.
________________________________
Here are some of my favorite places
to get ideas for menu planning:
The Kind Diet (cookbook) // The Kind Life (website)
Forks Over Knives
Keeper of the Home
The Unrefined Kitchen
100 Days of Real Food
Delighted Momma
Papa's Toolshed Mama's Kitchen
Food Network (magazine) // (website)
Pinterest
________________________________

#6: Plan to prepare meals that use one or two of the same : ingredients to maximize that item to its
fullest potential. This will create less waste too. If I buy a bunch of fresh basil - it will show up in spaghetti,
on sandwiches, in soups, etc. Make the MOST of your purchases.

#7: I shop 3-4 stores on a bi-weekly basis. I know that this is overwhelming for many.
I have found that it is the ONLY way for us to stay in budget and eat the way we do.
Seriously though, I daydream about being able to just buy EVERYTHING from Whole Foods.
That would be a luxury! If you just can't emotionally handle the idea of running to multiple stores -
then adjust your budget. It is not worth your sanity!

#8: Don't go to the grocery store hungry. Pack a snack. That way you won't be tempted!
Plus it is a great way to keep little pirates who want to jump ship... in the cart!

This is how we roll. Over half the table is covered in ORGANIC PRODUCE.
A small portion is taken up with hormone/antibiotic-free animal products and non-perishable items.
The produce will last us a week. All other products are for the next TWO WEEKS.
My routine is "big grocery trip" every other week with a "small grocery trip" on the off weeks.

#9: Be realistic. If you can't make everything from scratch, find healthy alternatives.
I totally bought a box of TO-GO gluten-free snack packs for the kids this week.
We are BUSY and they will be going places that don't offer gluten-free snacks.
These make MY life easier... and delicious!

YOU MADE IT!

So there you have it! Hope you have enjoyed menu planning and grocery shopping with me this week!
If you were here in person, I would totally give you a bite of my Clif bar to celebrate!

Oh that's rule #10: HAVE A PARTY when you are done! Reward yourself. It is a LOT of work.
But totally worth it when it comes to your budget and foodstyle of your family, right?!

Traveling with Allergies 101

Ready + Set ... have a melt down.

That's how I feel about traveling with kids and allergies. It is HARD and a LOT of work.
But this is my life... and I'm learning how to live this part out gracefully!

I'm not a PRO at this by any means. But this is how we do it - and it works!

Cute babies on cooler?! Makes EVERYTHING better!!!
I'd do this EVERY weekend for the rest of my life to keep them healthy!

STEP #1: QUESTIONS & AN EXPLANATION

I am still not very gifted with this step. I don't like people to feel uncomfortable or that they are not appreciated - and I always feel like my questioning could give that impression. Basically I get the low down...

"Do you have a menu plan for the weekend?"
"Is there anything I can bring to help?"
"Will there be any partying (birthday, Christmas, game night, etc.) going on?"

Then I usually give an explanation for my questions...

"We have so many allergies/sensitivities to food.
I would hate to put the burden of cooking for us on your plate. Ha! But seriously.
It is quite OVERWHELMING to produce a meal that we ALL can eat and enjoy."

I have seen a number of responses to this...

"Send me a grocery list - I'll buy whatever you can eat and we'll cook together!"

"Teach me. I'll try my best to accommodate you and your family."

"Bring whatever food you guys can eat - use my kitchen - it's all good!"

Soooooo... based on these responses I probably should never have a melt down ever again!

STEP #2: MENU PLANNING & GROCERY SHOPPING

Our latest family trip took us to Tennessee to visit some family! SO. MUCH. FUN.
2 days of driving and 2 days of hanging out with people we LOVE!
Not to mention a BIRTHDAY PARTY for our niece!

Since so many people were going to be hanging out in the same house/kitchen -
I decided that it would be easiest on all if I just brought food for my family.

...this was my menu plan...

THURSDAY:
(dinner only/driving)
veggie wraps, g-free grilled cheese (kids),
sweet potato chips, cucumbers, grapes/oranges, popcorn, and Clif bars

FRIDAY:
breakfast - pumpkin bread and bananas
lunch - pure veg stir fry, salad, and clementines
dinner - stuffed peppers, guacamole, and black bean/quinoa chips
***BIRTHDAY PARTY*** - bring flourless zucchini brownies and strawberries
Lindsay over at Delighted Momma is loaded with yummy recipes!!!
LOVE her space! You'll have to check it out :-)

SATURDAY:
breakfast - g-free cereal with rice milk and banana/kale smoothies
lunch - Daiya-broccoli rice noodles with fresh fruit
dinner - creamy kale soup with apple wedges
**We ended up taking the soup home for dinner after travelling and enjoyed some gluten-free pizza from Domino's this night! Crazy - I was shocked they make a RICE crust!
With a little cheese and some veggies - this was a SPECIAL treat for my babies!!!**

SUNDAY:
(lunch on the road/driving)
breakfast - rice flour waffles with applesauce
lunch - veggie wraps, Daiya quesadilla (kids), sweet potato chips, cucumbers, apples/grapes, and Clif bars
dinner - CHIPOTLE... one of the few places that we ALL can eat with no issues!

I made my grocery list based off of this menu and hit my favorite stores with these crazy kids!

STEP #3: FOOD PREP & PACKING

This is the most involved step.
I wanted to have most things ready to prepare or eat to make things easier on me.

...this was my prep list...



Rice Flour Waffles (recipe coming soon!)(made and froze for travel)
Zucchini Brownies (made and froze for travel)
Granola/Popcorn
Pumpkin Bread
Veggie Stuffing for peppers (made and froze for travel)
Creamy Kale Soup (made and froze for travel)
Stir Fry Mix (dumped bags of chosen frozen veggies into tupperware for travel)

Freezing was a GREAT idea!
It all was pretty much still frozen when we arrived in Tennessee
and we didn't have to buy ice to keep it cold in the cooler! GENIUS.

STEP #4: PLAN OF A SNACK

With kids, every five seconds:
"I'm hungry!" "I want a snack!"
... if you just move in the general direction of the kitchen they freak out: "FEED ME!" They have small stomachs - gotta meet their needs!

Now I don't usually have all of this on hand in general,
but these are quick, easy, and healthier option when on the road!

Clif Bars - my husband LOVES these
Cascadian Farm Granola Bars
Homemade Granola
Popcorn
Gluten-Free Cereal
Sunflower Seeds & Yellow Raisins (trail mix for a 2 year old!)
Fruit Leather
Fresh Fruit - enough to FREEZE when we got there to whip up smoothies!
(I brought my knock-off "Bullet" with me! TINY and perfect for travel!)

STEP #5: EAT & BE MERRY




HAPPY + HEALTHY... and NO MELTDOWNS!!!

COUSINS

Traveling is a complicated, blissful business!

It IS a lot of work to plan, prepare, and pack-it-all-up...
but eating and KNOWING the benefits of sticking to our way of life PAYS OFF!

Dear Food Network... Copy That!

Dear Food Network,

I'm your next star! I'd like Bobby Flay to produce my show and if my set can look like Ina Garten's that would be great. I know you've already got a gig with Paula Deen and her sons, but just wait til you see my babies - they are going to rock the network! Here's a picture of us at our local elk sanctuary. Aren't they sooooo cute?!? Can't wait to get started. Let's start filming soon. Until then... I'll keep reading your magazine and daydreaming about having my own show!

Love, Brittany

If only! I wish. __________________________________________________________________

So I've been moseying through the latest edition of Food Network magazine, and loving all the summer-inspired dishes. The "Copy That!" spread caught my eye this month and I just had to try my own little version of "this is the BEST grilled cheese I have ever had in my LIFE!" - quoting my husband.

Cosi has got nothing on me! I only wish I had had some fresh mozzarella to work with. That would've been epic. But alas, the grocery budget has been spent, and we "suffered" (HA!) through some sliced mozzarella instead.

I didn't have time (mother with 2 children under 2 here) to whip up the bread this recipe called for. But I used my favorite pizza dough recipe, added onion powder, garlic powder, and oregano to the mix, and made perfect loaves for this deal. Baked them for about ten minutes @ 425 degrees. YUM! Smelled like a bakery in our house!


_____________________________________________________________________________________





So all you need for the sandwich is:

flatbread
sliced tomato
mozzarella
fresh basil

And for the dressing/dipping sauce:

3 tbls. balsamic vinegar
3 tbls. dijon mustard
1/4 tsp. dried basil
pinch of sugar, sea salt, & black pepper
1/2 C. extra-virgin olive oil

I held WAY back on the EVOO.
Probably only used a tablespoon or two and it was great.
Just added a little water to dilute the vinegar.
This dressing went right on the sandwich when grilling,
and straight to the table for dipping!

Nathan was ooooo-ing and mmmmm-ing through all of dinner.
He said the dressing was "WOW."
Yea...I try. I'm a WOW wife who makes WOW food! Haha.

This was a perfect weeknight dinner.

I had spent half the day shopping at the mall,
trying to find a dress for some upcoming Fall weddings (exciting!),
and chasing babies around the play center!
Momma likes easy, crowd-pleasing, FAST dinners!
Served these sandwiches with some veggie soup. Money!

Even if you never hire me, I am thankful for the inspiration, Food Network!

Bean Salad Happiness

I know what you are thinking!

"How good can bean salad actually be?"

I thought the same thing when my sister-in-law sent me this recipe.
But wait. Get this. When I made the dish it actually flew to the TOP of my "favorite veggie food" list!

Yea. Bean salad happiness, folks. Check it out...

I tweak this recipe every other time I make it.
Mainly because I don't ever seem to have ALL of the ingredients in my kitchen at one time.
Each batch has been STELLAR though.

RECIPE

veggies...
fresh sweet corn off the cob (2 ears)
1 orange bell pepper
1 small red onion
1 large tomato
1/2 tsp. finely chopped jalapeno

protein...
1 1/2 C. black beans
1 1/2 C. edamame
1 1/2 C. whole grain brown rice

sauce...
these little guys are best friends!
4-5 tbls of ume plum vinegar
1 tsp. dijon mustard
(whisk and pour)
1/4 C. chopped cilantro



I can't eat this salad without some homemade guacamole!!!!

THERE YOU GO!
And get this... I think that this salad is so pretty-fabulous that it
would be great to serve at a veggie-friendly party as an appetizer or what not.
I think it looks mighty classy in some romaine "cups" - if I do say so myself!

Ok... and it gets EVEN BETTER!

Let's talk leftovers.
Who doesn't like a night off in the kitchen?!
I am sure to make enough for a second round of
BEAN SALAD QUESADILLAS!
These can be all veggie with chipotle hummus
(as the cheese! - don't judge til you try!)
or you can use mozzarella... which is aaaaamazing too!!!

I love taking care of these veggie-powered boys!!!