Homemade Natural Weed Killer

#1 Enemy ... Weeds! I can't seem to stay on top of them this year and they are driving me mad. I try to embody my neighbor who loves picking weeds and claims it therapeutic but I just can't seem to get there ... or talk her into picking my weeds!

It was time for me to find a natural weed killer. There are a lot of recipes out there and a lot of them didn't work for me. I had to play a little with amount of vinegar to kill my weeds and it finally worked. I also read that by adding a little lemon essential oil, it will help the solution stick to the weed so you can really get it!

When applying, make sure that you are going to have good sun for a few days. I sprayed them two days in a row and on the third day, it was easy to pick them up and discard them. Be careful though, this solution is strong and will take care of the plants and grass that you love so make sure you are just spraying your weeds. Use a test spot to make sure the solution is right for you. You may want to start with less vinegar and add more as needed.

Because of effectiveness of this weed killer, I don't like using it in my garden beds, I'll still put in the effort for those but it has saved my back and my lawn!

Homemade Natural Weed Killer

1 c hot water
1 1/2 c vinegar
3 T lemon juice
10 drops lemon essential oil

Let the solution sit for a day before using.

Other alternatives that I have used with success ...

1. Pour boiling water on them
2. Cover them with newspaper or cardboard, smothering them from sun and air. This usually takes a few days.

Veggie Dip

For years my veggie dip consisted of sour cream and a Hidden Valley Ranch packet. I stopped using the pre-made mixes, not because they taste bad, but you always seem to get a better and more rounded flavor when you make something from scratch. Most of them contain MSG and high amount of sodium so that's not a bad thing to steer clear of as well!

If it's called Veggie Dip, why not put some vegetables in it?! Plus, this way, I don't feel bad when I want to dip other things besides vegetables in it ... crackers, pretzels and I even use it as a spread on my wraps for lunch if I have leftovers.

Veggie Dip

Makes 2 1/2 cups

8 oz cream cheese, vegan or regular
1/2 c sour cream, I like tofutti
1/2 c vegenaise
1 medium carrot, shredded
1 scallion, diced
1 clove garlic, minced
1 t dill weed
1/2 t salt
1/2 t pepper

Mix all ingredients. Best made a day ahead so the flavors really come together.

Dish Soaps: The Good, The Bad and The Toxic

Recently, I saw an article floating around Facebook and the internet about Original Dawn Dish Soap and all its benefits ... from using it in your garden to your skin and your hair. This article even said it's biodegradable! What? Are you kidding me? I know we shouldn't believe everything we read, but I know some people out there are probably buying Dawn right now and that's just crazy. All I could think is why do people use Dawn to kill their weeds if it's safe and natural?

The Toxic:

Knowing that Dawn was not a great dish soap, I wanted to know the facts. I was surprised to learn that Dawn doesn't even list it's ingredients on the bottle. If it's so great, what are they hiding? Without even looking at a label, you can see that it has added dyes and synthetic fragrances, neither are ever good or natural! The Environmental Working Group gave Dawn a 'D' grade because of it containing methylisothiazolinone, which is a "High Concern: acute aquatic toxicity; Some Concern: skin irritation/allergies/damage". Sounds delightful, right? Dawn also contains 1 4-dioxane which is considered a groundwater contaminant.

Knowing that Dawn should not the the soap for anyone, I wanted to know what is. I found that many dish soaps, even ones that claim to be 'natural', 'chemical free' and 'made from plants' have the preservative methylisothiazolinone. It is exactly that, parts and in some cases, most of the detergent may be 'natural', 'chemical free' and 'made from plants' but not all of it.

So, what exactly is methylisothiazolinone and should we be concerned? It is an antimicrobial and preservative in the form of a soluble concentrated liquid or solid that is used in a variety of applications, such as personal care and cleaning products. According to the EPA in the 1998 document, "Reregistration Eligibility Decision, Methylisothiazolinone", Methylisothiazolinone is a highly corrosive chemical that has been found to be toxic when ingested, inhaled, or applied to the skin or eyes in animal studies."

What You Should Look For When Buying:

• Plant-based surfactants (or just plain soap, like Dr. Bronner’s)
• 1,4 Dioxane-free
• Phlathate (synthetic fragrance)-free
• Dye-free
• Petrochemical-free
• Glycol-free
• Phosphate-free
• Caustic-free

The Bad: Dish Soaps to Avoid

I was surprised to see that even Earth Friendly Products, Ultra Dishmate contained methylisothiazolinone! Dish soaps that I see often at the store and would think that they are great actually got 'F's from the EWG. To name a few, Mrs. Meyers and Seventh Generation got very low scores for both personal and environmental safety. Method brand, Green Works, Bon Ami Dish Soap are dish soaps that often claim to be very 'natural' and are anything but ... shame on you all!

The Good: Dish Soap to Look for

Better Life Dish it Out and Planet Ultra Dishwashing Liquid are both detergents that get great scores from the EWG and as far as I can tell don't have any toxic ingredients. Well done guys! However, I always feel the best is to make it homemade. I know exactly what's going in and it always does a great job. Here's my favorite recipe:

DIY Homemade Dish Soap:
1 3/4 cups water
1/4 cup grated castile bar soap, tightly packed
1/4 cup + 2 T liquid castile soap
2 t super washing soda
1 t vegetable glycerin
30-40 drops essential oil (I use 20 lemon to help cut the grease, 10 lavender and 10 tea tree)

Mix water and grated bar soap in a pot. Bring it to boil and mix it until the bar soap has completely mixed in. Meanwhile, add your liquid castile soap, washing soda, vegetable glycerin and essential oils to your container. Once your water and bar soap has completely mixed, add it to the remaining ingredients. Mix well.

Check out more of my DIY Natural Cleaners too! And please remember, we need to be educated and read labels ... the fine print of the labels is always the most important not what they advertise on the front of the bottle!

I feel like after this research, my head was spinning a little and I was remembering why I didn't like chemistry, but I'm so glad I looked into it. I can't say it enough ... don't let the advertisers win, let's educate ourselves to make our homes and families safe!

Sources:
http://fromfaye.com/2013/05/04/the-best-eco-friendly-dish-soaps
http://www.ewg.org/guides/subcategories/25-HandWashingDetergent
http://greencleaning.about.com/od/GreenCleaningResources/g/Methylisothiazolinone-What-It-Is-How-Its-Used-and-More.htm
http://fromfaye.com/2013/05/04/the-best-eco-friendly-dish-soaps/#sthash.FdQyaGkz.dpuf

Eggless Egg Salad

I've said it over and over again, I love eggs. However, it's so nice to get a variety in your diet. I don't like having too much of anything, after all, variety is the spice of life!

Eggless Egg Salad is one of those really easy to make recipes that is perfect to make on the weekend and then it's there in the fridge for you to munch on when the busy week starts.

Eggless Egg Salad

Makes 2 1/2 cups

14oz block tofu
1/4 onion, small diced
3 radishes, small diced (I've used celery before too but the radishes just look so pretty in it!)
3/4 c corn
1/4 c vegenaise
1/4 c spinach, chopped
1/2 T nutritional yeast
1/2 T dijon mustard
1/2 t garlic powder
1/2 t salt
1/2 t tumeric
1/4 t paprika
1/4 t pepper

Mash the tofu so there aren't any large chunks. I usually just squeeze it between my fingers a few times.

Add remaining ingredients and mix until everything is well incorporated. Serve on a bed a greens, as a sandwich or just dive in with your fork!

Thai Lentil Meatballs

Do you ever have those type of days that you just want a certain style of food. I was craving Thai food, but my fridge was looking pretty sad so I didn't have that much to work with. Luckily, last time I went grocery shopping I got some coconut milk thinking I ran out but I didn't. Now, I have about 6 cans! It drives me crazy when I do that!

Anyways, I knew lentils and coconut milk would take me a long way, but without many vegetables I was slightly limited. I find the best thing to do in that situation is to make a meatball or burger ... a little can go a long way!

The Thai Lentil Meatballs filled my craving perfectly! Plus, I knew they would put a smile on Paul's face because he loves Spicy Peanut Sauce! I made two peanut sauces too, one with red pepper flakes and one without for the kids. They loved the sauce so much they were trying to dip everything they could find into it!

Thai Lentil Meatballs with Spicy Peanut Sauce

Makes 28 balls

1 c lentils
1 c breadcrumbs
3 T coconut milk, lite
2 T peanut butter
1 T cilantro
1 T tamari
1 t ginger, minced
1 t salt
3/4 t pepper

Put lentils in a pot with 2 1/2 c water. Bring to boil, then turn down heat to medium-low. Cover and cook until lentils are softened but not mushy.

In a bowl mix all ingredients until well incorporated. Scoop out 1 inch balls and put on a ungreased baking sheet.

Bake at 375° for 22-25 minutes.

Spicy Peanut Sauce

1/2 c nut butter, I prefer almond or peanut butter
1/4 c canola oil
2 T tamari
1 T toasted sesame oil
dash of red pepper ... more if you want the heat

Put all of your sauce ingredients in a pot. Heat up over a medium heat until they are all mixed together. This sauce tastes great warm or can be made ahead and taken out of the fridge and served.

Not Your Grandma's Oatmeal Cookies

I think it's been months since I made cookies. I've been doing more breads and muffins and thought it was time to make some cookies. Okay, I'm lying ... The kids wouldn't take their naps, so I bribed them with cookies. Don't judge me, it worked! They were down for 3 hours, so even though I had to make cookies, I had plenty more time for myself and I got to enjoy a cookie too!

I went to my cookie recipes and found my go-to oatmeal cookie recipe. What ... 2 sticks of butter and 2 cups of sugar for 2 dozen cookies! Okay, time to change the recipe. I began dissecting and  changing my old recipe to be a little more healthy while not going overboard so it would still stay a cookie.

I love the way they turned out. They are still really chewy and moist and the extra flavor of the banana and honey made them better than the originals!

Not Your Grandma's Oatmeal Cookies

Makes 24

1 c brown sugar
1 banana
1/4 c honey
1 egg
1 t vanilla extract

2 c oats
1 c coconut flour, AP flour works well too
1 t salt
1/2 t baking soda
1 T cinnamon

1/2 c raisins
1/2 c chopped nuts
1 c chocolate chunks

Preheat oven for 350°.

Beat brown sugar, banana, honey, egg and vanilla until banana is mashed and the sugar is well mixed.

Add in your oats, flour, salt, baking soda and cinnamon and mix until the ingredients are all well incorporated.

Mix in raisins, nuts and chocolate.

Roll into 1 inch balls and spread on a baking sheet. Bake for 10 minutes on an ungreased baking pan. Let cook for 5-10 minutes on a wire rack. Because these cookies don't have fat from butter or oil, they will stay as a ball and not spread out.

Coleslaw

Every kitchen needs a coleslaw recipe. If you aren't a coleslaw fan, I'm convinced you just haven't found your recipe yet. Coleslaw can go on or next to a sandwich, it makes the perfect side for any cookout or is a great snack when you need an on-the-go salad. The greatest thing is, it's cheap, easy to make and stores really well!

In summer, we are on the go a lot, as you probably are too. I love making a big bowl of coleslaw in the beginning of the week to quickly grab when I need a bite to fill up in between errands or playing outside. It's light and refreshing and I'm always glad it's there.

I probably have a dozen coleslaw recipes that I make but they all come from the following recipe. I may add a veggie that's been in the fridge that I want to use up or add a little tamari, sesame oil and almonds to give it an asian flare. Make it a coleslaw you will love! This isn't an overly creamy coleslaw and the peppers give it just a little kick!

Coleslaw

1/2 cabbage, shredded or julienned very finely. I like doing both green and purple
2 medium carrots, small diced
4 radishes, small diced
2 scallions, chopped
2 t hot peppers, banana or jalapeno
1/3 c sunflower seeds

Dressing
1/2 c vegenaise
1 t lemon juice
1 t white wine vinegar
1 t dill
3/4 t salt
1/2 t pepper
1/2 t honey
1/2 t dijon mustard

Mix all of your vegetables and seeds in a bowl. In a separate bowl, mix your dressing ingredients. Then combine, coating all of your coleslaw with the dressing.

I like it best the next day when the dressing has a chance to really come together.

Vegan Parmesan Cheese

I have posted quite a few recipes that use parmesan cheese and I say to use regular or vegan. I think it's high time that I give you a good recipe for vegan parmesan. Sorry for the delay!

At the kitchen I used to work, we joked that vegan parmesan was vegan dust. The store bought vegan parmesan had a really strange smell and taste that I just couldn't get past. It took me awhile to forget the smell and make my own. This one definitely doesn't have the funk. Sorry if you like the store bought stuff!

Remember, there are so many substitutes out there. No matter what your food preferences or diet may be you can make any meal fit your liking.

Check out my substitutions for a little kickstart on figuring it out.

Vegan Parmesan Cheese

1 cup raw cashews
3 T nutritional yeast
1/2 t teaspoon salt (optional)

Put all ingredients into a food processor and mix until it is a fine crumble.

I've heard of people using macadamia or brazil nuts too.

Stuffed Portobella Mushrooms

My parents were coming over for lunch and I wanted to make them something super tasty that they wouldn't walk away wanting more ... or wanting meat. I'm in my thirties and I don't know why, but I still want to impress my parents and get that 'good job, pat on the back' from them. Does that ever go away?

As they have eaten my food a lot, we are big munchers, so I am usually making appetizers and not a meal. I was thinking about what to make all week and I kept coming back to the stuffed mushroom. I know people who don't even like mushrooms that will eat these because there is so much flavor going on other than just the mushroom.

There's only about a million stuffed portobella mushroom recipes out there. You can stuff them with anything. You can bake them, grill them, fry them ... it's endless! However, I always make come back to this recipe. I love that they are just filled with lots of tasty veggies and the cheese is just there to hold it all together but not take over the taste.

A perfect anytime food! And my parents were very happy with their lunch, walking away full and satisfied!

Stuffed Portobella Mushrooms

Makes 4 Mushrooms

4 large portobella mushrooms, stems removed and chopped
2 garlic cloves, minced
1/2 onion, diced
1/2 red pepper, diced
1 medium zucchini, deiced
1 bunch of chard, stems diced and leaves are julienned. I like rainbow chard the best ... it's so pretty!
 1 c packed spinach, julienned
3 oz cream cheese, regular or vegan
3/4 t salt
1/2 t pepper
1/2 t italian seasoning

Preheat oven for 400°.

Bake mushrooms for about 10 minutes, flipping them halfway through. Keep a close eye, since the size of mushrooms can vary and some may be done earlier and others will need more time. They should start to look a little wilted around the edges. Remove them from the pan and discard the liquid.

Meanwhile sauté garlic, mushroom stems, chard stems, onion, red pepper and zucchini about 5-6 minutes or until onions are beginning to get translucent and the liquid is gone. Add in your chard and spinach leaves a little at a time so they can fit in your pan. Cook until they are nicely wilted and liquid is gone.

Mix in your cream cheese, salt, pepper and italian seasoning.

Divide the filling equally amongst your 4 mushroom caps. I like to bake them for another 5 minutes but you could serve them right away too.

Serve it on a piece of toast, a bed of greens or just by themselves.

Homemade Natural Deodorant Spray

Okay, true confessions time ... I stopped wearing deodorant. Anyone notice? Good, because it's been 6 or 7 years now! Seriously.

Many moons ago, a friend and I were talking about deodorant and she told me I was crazy for using it. Of course, I gave her the crazy look right back thinking, 'No way could I get through a day without deodorant.' She started telling me about how deodorant works. She know a lot, but this is what I remembered ...

• First word, antiperspirant. Our bodies are made to perspire, that's how they breathe. Why should we be anti-that? We need to let our bodies breathe.
• Second word, aluminum. Deodorants contain aluminum that is considered to be safe for human use. However, research has shown that higher levels of aluminum in the body has been traced to breast cancer. There is also some circumstantial evidence that has linked it to Alzheimer's Disease but nothing is proven yet.

There are more strange, can't pronounce or spell ingredients that deodorants contain that have been linked to cancers, development disorders and allergies. So if your armpits are the place where your body breathes, when we wear deodorant, they are breathing in aluminum and other unnatural ingredients that can clog and irritate our pores and go directly into our bodies.

After hearing this icky info and doing a little research of my own, I decided it was time to get off deodorant and try something new. I learned alcohol-based sprays were a great alternative. Alcohol by nature, dries but does not clog your pores. My journey was a slow process, for awhile I was using both. I think my body was addicted to deodorant! But little by little, I transitioned off of deodorant and completely on to the alcohol body spray. I swear to you, my body chemistry has changed. I don't perspire as much or have smelly sweat like I used to. Now, a little spritz goes a long way!

Now, it's time to start making my own and saving some money. I did a lot of looking up of how to make my own and found that Witch Hazel is more gentle on the skin than alcohol. It's better for your skin too, having antibacterial properties as well as working as an astringent to help remove oils while moisturizing your skin.

Give it a try and let your body breathe!

Natural Deodorant Spray

1/2 c witch hazel
10 drops lavender
10 drops rosemary
10 drops tea tree oil

Clary Sage is a great essential oil to use for sweating and it smells delicious, but it is not good to use while pregnant so I have stayed away from this one for a while now.

Also, if you have sensitive skin, adding a 1/4 c of Aloe Vera Juice helps.

Crustless Sweet Potato Quiche Muffins

I love egg breakfasts but sometimes I kids get a little bored with them so I like to change it up. I feel like quiche make the perfect brunch but personally, I could eat them for any meal ... and I do! This is why I like making quiche as muffins. I can make them ahead of time and snack on them whenever I need them.

Get creative with you quiche. The options are endless when you begin adding different vegetables and cheeses. While this is my favorite combination, if there is a vegetable that you like more, add it! Just keep it to be around 1 1/2 cups of vegetables per 6 eggs so that you are getting a good consistency when they are out.

Crustless Quiche Muffins

Makes 6-8 quiche

1 c sweet potato, small diced
1/4 c red pepper, small diced
1/4 c onion, small diced
1 scallion, chopped
3/4 c feta
1/2 t ground mustard
1/2 t salt
1/2 t pepper
6 eggs
1/4 c milk, I used almond milk

Begin by cooking the sweet potatoes in a pot of boiling water. Make sure they don't get too mushy that they will fall apart. I like them when right when their firmness goes away.

Meanwhile, saute the red pepper, onion and scallion in a little oil for about 5 minutes of when onion starts to get translucent.

In a bowl whisk your eggs and milk. Add cheese, vegetables and your spices. Mix well.

Spray and flour a muffin tin. Pur in muffins 3/4 way full.

Bake at 375° for 25-30 minutes. You should be able to stick a toothpick in them and have nothing come out on it.

Leave the Cream Artichoke Dip

I had a life changer at a local restaurant. Artichoke dip that wasn't creamy! Have you even ever heard of such a thing?! Being a cheese lover, I was a little unsure at first, thinking I was going to miss all the delicious cream but it was amazing. It was super garlicky and oily which is a love of mine too. I had to get home and try to make some of this. I knew I didn't want it as oily and garlicky because I knew I was going to eat it with others and the garlic may scare them away!

I'm not going to lie, I think I still liked the restaurants more than mine but that amount of oil is just not safe to consume, so this is the perfect dip for me. We had a touch leftover, so I pureed it and used it as a pizza sauce. YUM.

Leave the Cream Artichoke Dip

1 15 oz can artichokes, squeezed and chopped
3 cloves garlic, chopped
1/4 c parmesan
1/4 olive oil
2 T lemon juice
1/4 t salt

Mix all ingredients in a bowl and put in a oven safe dish. Bake at 370 for 10 minutes or until hot.

Walnut Burgers or Meatballs

The first burger I ever made after going vegetarian was a walnut burger. Since that first time, many moons ago, this recipe has changed dramatically now that I have learned a bit more about cooking. Anyone that has shared food with me has probably had this burger at some point of their lives. I love them as burgers, I make them as meatballs, I crumble them for salads, they are a stample in our cooler whenever we are camping ... let's just say I use them a lot! For years, I didn't even want to share the recipe with anyone else ... for reasons I still don't know!

This weekend we are going camping and will enjoy a little reggae music at The Historic Trempealeau Hotel. This hotel is 'home of the walnut burger'. I will be bringing my own to enjoy and will be a stinker and not have one of the hotels! Not because they aren't good, but if you love something and can make it on your own, why pay for it? And to be a stinker again, I do like mine more ... sorry Trempealeau Hotel.

This is a pretty hardy burger so even though they are delicious with a bun, I usually like them on bed of greens. Otherwise, I eat the whole burger and the bun and I'm full for the day (not necessarily a bad thing).

And, now that I am in the business of sharing not only my food but my recipes too, I am excited to share this recipe most of all! Wow, that's a lot of hype ... hopefully you like them!

Walnut Burger or Meatballs

Makes 6

2 c walnuts, toasted
2 c panko or rice chips
1 1/2 c asiago cheese
3 eggs
2 cloves of garlic, minced
1/2 c chopped onion
1/4 c water
1 t oregano
1 t dill
1 t salt
1/2 t pepper

Bake walnuts at 375° for 10 minutes.

In food processor, process walnuts and breadcrumbs. Mix in remaining ingredients in a bowl and portion into 1/2 c patties.

Place on a sprayed pan and bake at 375° for 12-14 minutes, flipping halfway through.

Meatballs take about 8-10 minutes total.

Raw Cream Cheese Cucumber Bites

I was having people over for a  cookout, but I wanted to dress it up a little and make some fun appetizers. It wasn't quite summer yet, but it was a really warm day so if felt like summer. Summer equals tomatoes and cucumbers ... I had a start!

I had a vegan friends coming over so it's always nice to have some appetizers that aren't covered in cheese, even though sometimes that's all I really want to do! I decided to do a vegan cream cheese to satisfy my want and theirs. The Raw Cream Cheese Cucumber Bites turned out great. They are really bright and fun without being overly complicated even though they look putsy. To me, that's a great appetizer!

Now, as long as the tomatoes are looking fresh, I don't care what time of year it is. I love these.

Raw Cream Cheese Cucumber Bites

2 medium cucumbers, cut in 1/2 in slices
1/2 pint cherry tomatoes, cut in quarters
zest of 1/2 lemon for garnish

1 1/2 c almonds, soaked for at least 1 hour (more is better!)
1/3 c olive oil
2 t dill
1 t salt
2 cloves garlic, minced
2 t lemon juice

Puree almonds, olive oil, dill, salt, garlic and lemon juice until it is a smooth consistency and less gritty.

Top cucumbers with 1 T almond cheese and a tomato. Once your platter is completed, sprinkle lemon zest over the platter.

My CSA is Here!

It's official, vegetables season is in full swing. Not only did I get my garden planted but today, I got my first CSA basket! I opted for an early share so it's a little smaller than the usual basket that I will be getting once the CSA is ready but it's awesome to start getting some über-fresh vegetables.

Here's everything that was in my bin ... not bad for $20! Did I mention that these are all local and organic? I know, amazing! Try finding that at your local supermarket for that price.

• Asparagus
• Tokyo Bekana
• Hakurei Turnips
• Bok Choy
• Broccoli Raab
• Arugula

And don't say, "What are those vegetables ... I would never use them!" As we know, simply Google the vegetable and you'll not only find out what it is, but also amazing recipes to use them. My CSA actually likes sending different recipes for people who may not know how to use their vegetables. Last year I had do idea what a hakurei turnip was and now I love them. I was so excited for those to show up in the basket. It was like Christmas!

Many CSAs are still taking members now, but don't wait much longer or they will all be filled. I know the price may be a little daunting at first, but once you divide it out by the weeks that you're getting you'll be surprised at the actual cost of what you are getting.

To find more about the benefits of a joining a CSA, check out my CSA page or find CSA near you at localharvest.org. You’ll be surprised at all the options you have right in your own backyard!

Avocado Garlic Cream Sauce

I'm always trying to find a good garlic cream sauce. Restaurants have them so dialed in but they never quite work out for me at home. Either they are not creamy enough or not garlicky enough. Finally I decided one day to try avocado as the main base of the cream. Wow, great flavor and consistency. FINALLY!

This sauce is great on  pasta or dip but my favorite way to use it is as a pizza sauce!

Avocado Garlic Cream Sauce

Makes 1 1/2 cups

1 avocado
1 bulb roasted garlic
1/4 c sour cream, I use tofutti
2 T parmesan cheese (regular or vegan parmesan cheese
1 t lemon juice
1 t dill or oregano depending on how you're using it
1/2 t salt

Puree all ingredients together. I like to have it sit for a few hours to let the flavors really come together.

Check out this delicious pizza I made with my thin crust pizza dough, artichokes, tomatoes, black olives and spinach. We devoured it ... it was scary to see how fast it was gone!

Lemon Chia Granola Bars

Move over poppy seeds, the chia seed in town and lemon has new best friend!

Chia seeds seem to be popping up everywhere these days ... they are the new 'super seed' and rightfully so. They are rich in omega-3 fatty acids and they are filled with protein, calcium, manganese and fiber just to name a few things. They go great in smoothies, desserts, yogurts and even plain water! Can we go wrong with the chia seed? I think not.

Now that I am on a homemade granola bar kick I figured it was time to try a lemon and chia seed granola bar. These are chewy granola bars that make a great on-the-go breakfast or a snack during the day for you and the kids.

Lemon Chia Granola Bars

Makes 8-10 granola bars

1 c dates
1 c oats
1/4 c garbanzo bean flour
1/4 c chia seeds
1/4 c honey
1 T lemon juice
1/2 t vanilla
dash of salt.

In a food processor mix all ingredients until they are well incorporated but don't puree too fine.

Line a 9x7 or 8x8 baking pan with aluminum foil and spray foil. Press granola bars into pan.

Bake at 350 for 18-20 minutes. Pull granola bars and aluminum foil out of pan and let it cool on a cutting board. When cooled, cut and enjoy!

Banana French Toast

Cereal again!? Come on kids, let's do something different. They just had eggs yesterday ... hmmmm, french toast it is!

I had some ripe bananas to use up so I figured I would mix that in the batter. Since I was trying something new I decided that I would replace the egg with banana and really surprise the kids. Okay, so they weren't really surprised or excited about it but I sure was. This recipe was so much fun! You get the little hint of bananas on the toast which made the kids inhale them. I made 5 pieces so I thought there would be leftovers for me. Again, I was the one surprised to see them eat everything on their plates. A winning breakfast!

Banana French Toast

Serves 2

4-5 pieces of bread
1/2 banana
1/2 c almond milk (or other milk)
1/4 t cinnamon
1/4 t vanilla extract

Puree banana, milk, cinnamon and vanilla. Soak your bread until all the liquid is gone.

Heat a little coconut oil in a pan. Cook each side of your toast for about 2-4 minutes. It tastes great with a little maple syrup but the flavor is great and the bread stays moist, you don't even need it!

Homemade Vegenaise

If you've read more of my recipes you'll notice that I love eggs. I also use mayonnaise a lot ... well, veganaise. Truthfully, I don't have anything against mayonnaise as long as you're buying it organically because many store bought mayonnaises have added food dyes and use unhealthy eggs.  However, I use vegenaise because the taste is so much better!

When I am making dips or sauces to go on salads and I need mayonnaise I don't like using real mayonnaise because it has such a predominant flavor that it usually overpowers the other ingredients that I am adding. Vegenaise doesn't do that. It just tastes more pure and the other ingredients to my dips and sauces can really shine.

Just like mayonnaise, I am picky with my store bought vegenaise. I only like the Vegenaise or Earth Balance brands. Of course, these are a little pricey. When summer hits, I find myself going through more vegenaise. I don't know if it's a craving or the salads that I'm making. This year, I decided I needed to start making my own. This has been quite a  little labor of love for me. It's taken me a few attempts (alright, I a lot of attempts) to tweak the recipe and get it where I like it, but it finally worked!

Even if you are an egg fan, try this vegenaise ... it's easy to make and the taste is delish!

Homemade Vegenaise

Makes 1 1/2 cups

3/4 c canola oil
1/2 c almond milk (or other milk alternative)
3 oz tofu
1/2 T apple cider vinegar
3/4 t lemon juice
1 t ground mustard
1/4 t salt

Put all ingredients in a container and mix with an immersion blender. I usually mix for 1 minute to get it to thicken nicely.

Mini Polenta Pizza

I was looking for an easy appetizer that could double as a good snack for the kids. I was making a pretty elaborate dinner too so I wanted something fast for the kids but still fun for them. I've had some pre-made polenta for a while. I bought it with the intention of trying it out because I've never really gotten into polenta that much.

Will the kids eat polenta? What better way to introduce kids to a new food than make it a pizza?!

Mini Polenta Pizzas went over great with my guests and the kids enjoyed them as well. Since the first time I made this, I now always have some pre-made polenta on hand. I think I'll need to start making my own!

Mini Polenta Pizzas

Pre-made polenta
Sauce
Pizza Toppings
Cheese

I used Sweet Potato Marinara Sauce, julienned spinach and shredded parmesan cheese. For the appetizers, I drizzled a little balsamic glaze over top. It made them look so scrumptious!

Preheat the oven 400°.

Slice the polenta into 1/2 inch slices. Bake on each side for 4 minutes. Top with your favorite toppings and bake for another 3-4 minutes or until cheese melts. After they are out, top with a balsamic glaze.

The Perfect Margarita: Loaded and Non-Alcoholic

Sometimes, nothing cures the day better than a margarita. I'm sorry, but it's the truth. Paul is known around these parts for his killer margaritas and after going though a few pregnancies and nursings, I figured it's high time to find the perfect non-alcoholic substitute.

There was a little debate of adding these to the blog ... it's not quite like the other recipes that I have been sharing. In my response, it is not practical to lead a life without margaritas! I hope you feel the same. Cheers!

The Perfect Margarita

Fully Loaded

3 oz tequila
2 oz triple sec
2 oz natural lemon lime soda
juice from half a lime ... need to have a juicy lime too!

Mix all ingredients. Add the soda a little at a time to find your perfect mixture.  Pour over ice ... best served with a salt-rimmed glass.

Non-Alcoholic (N/A)

1/2 small orange or 2 clementines
1/2 lime
1 T lime juice concentrate
1 T grapefruit juice concentrate
3/4 c seltzer water

Blend all ingredients together. Yes, it's more orange than you're used to but the citrusy-lime flavor is fantastic!