Banana Oat & Flax Pancakes

I saw a recipe similar to this from Amazon last week, so I decided to adapt it to my own preferences and pantry.  We ended up with a delicious, thick pancake that wasn't as gummy as other banana pancakes we've tried.

Banana Oat & Flax Pancakes

• 1 banana
• 2 c old fashioned oats
• 2 Tbs ground flax seed
• 1 tsp baking powder
• 2 egg whites
• 2 Tbs natural sweetener (I use coconut palm sugar, but you could use maple syrup, honey, agave, or just plain cane sugar too)
• 1.5 c milk of choice (we used vanilla soy milk)
  
  Flavor Options:
• For a "gingerbread" pancake which is what we did, add 1 tsp nutmeg and 1 tsp ginger
• For next time I want to try 1 tsp cinnamon with 1/2 tsp nutmeg for more of a banana bread flavor
• Could try adding 1 Tbs of apple cider vinegar to the milk for a buttermilk pancake tang

Add all ingredients to a blender and blend until smooth. Cook on a griddle or in a pan until set, flipping halfway through. These pancakes did not stick to our griddle, but for best results, test yours for sticking and use a spray or oil if needed.

Sorry I didn't get better pictures of the pancakes, we snarfed them down because they were so good, and I didn't think of saving the recipe till later.

Sinless Banana Oat Cookies

A Sinless Banana Cookie recipe was going viral on Facebook last month.  I made it, but thought, "I can do better."  Here's that recipe but with some Kim touches. 

A play on baked oatmeal, but put into a cookie form.  Good as a snack, on the go breakfast or dessert, just be prepared for a very soft cookie.

Sinless Banana Oat Cookies

• 2 ripe bananas
• 1 cup quick oats
• 1 heaping Tbs natural PB
• 1 Tbs coconut sugar
• ¼ tsp salt
• ½ c mini chocolate chips (optional but recommended)

Mash bananas well. Mix all ingredients with the bananas. Scoop by rounded ½ Tbs onto a lined baking sheet. Bake at 350 for about 12 mins.

Applesauce Granola

This granola was such a winner!  Whole grain, low fat, no refined sugars, and best of all, everyone in my family LOVED it!

Applesauce Granola (only slightly adapted from macaroniandcheesecake.com)

1/2 cup unsweetened applesauce
1/4 cup dry sugar (I used coconut sugar, but brown would also be great here)
1 tbsp. honey
1 tbsp. extra virgin olive oil (or canola would be fine)
1/4 tsp. salt
4 cups old fashioned oats
1 tsp. cinnamon

Directions:
Preheat oven to 300 degrees.

In a large microwavable bowl, add the applesauce, sugar, honey, oil, and salt.  Stir together and heat until the mixture is just warm to the touch (about 30 seconds at my house).

Add to the bowl the oats and cinnamon, and stir it around until the mixture is fully incorporated.

Spread oat mixture evenly onto a 9 x 13 baking sheet.  Bake for 1 hour, stirring every 10-15 minutes.

Remove from oven and let cool completely.  Store in an airtight container.

ADD INS!!! Once the granola is made and cooled, I added some no-sugar added raisins and dates and ate it with milk like cereal. Some chopped nuts would be great too, and don't forget the potential for super parfaits with yogurt and fruit mixed in.

Fluffy Pumpkin Biscuits (Vegan)

If you're nervous about vegan food than this is a great place to start, because you'd never know these are "healthy."  I expected them to be over-the-top sweet, but they aren't. They'd go wonderfully alongside a winter stew or slather them with honey for an after-dinner treat.

Fluffy Pumpkin Biscuits (Vegan) (slightly adapted from An Opera Singer in the Kitchen)

• 2 cups whole wheat white flour  
• 1 Tablespoon baking powder
• 3/4 teaspoon salt
• 2 Tablespoon real maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 Tablespoon Earth Balance margarine (vegan margarine, it's WONDERFUL, but use what you have/like)
• 3/4 cup pumpkin puree
• 1/2 cup plain soy milk or another non-dairy milk (original recipe calls for So Delicious coconut milk)
• 2 Tablespoon honey

Preheat the oven to 450 degrees and line a baking sheet with parchment paper, no stick foil, or another non-stick surface.

In a large bowl, whisk together the flour, baking powder, salt, and spices. Blend in the margarine using a pastry blender, wisk, or other splitting tool (I used an avocado masher, he he).

In a medium bowl, combine the pumpkin, coconut milk, maple syrup, and honey.

Pour the wet ingredients into the dry ingredients and stir until the mixture holds together. Knead lightly on a floured surface and roll out to 1″ thickness. Using a 2″ biscuit cutter (or thin cup edge), cut the dough into circles.

Re-roll the scraps and cut out biscuits until you have used all of the dough. Place on the prepared baking sheet.

Bake 12-14 minutes or until golden brown. Serve warm.

Pumpkin Pie Granola

Wonderful granola & oil free. Tastes so good I'll eat it year round & not just in Fall.

Pumpkin Pie Granola  (adapted from twopeasintheirpod.com)

• 5 cups rolled oats
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• ¾ tsp. salt
• 1/2 cup brown sugar
• ½ cup pumpkin puree
• ¼ cup applesauce
• ¼ cup real maple syrup (this adds great flavor, but if you don't have it you can probably sub honey or agave with a little molasses)
• 1 teaspoon vanilla extract
   
• Additional add-ins if desired: 3/4 cup dried cranberries, 1/2 cup pepitas (pumpkin seeds)

Preheat the oven to 325° F. Line a large baking sheet with parchment paper or non-stick foil and set aside.  In a large bowl, combine oats, spices, and salt. Mix well.

In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 20 minutes. If the granola isn't quite crisp yet, stir & return to the oven for an additional 10 minutes. Remove from the oven and stir in dried cranberries and pepitas if using (I didn't). Let cool completely. Store in an airtight container.

Goes AMAZING on yogurt, mixed into cereal, with milk/soy milk, ice cream, or to top baked apples!

Green Enchilada Sauce

This recipe comes from Our Best Bites & is supposed to be a knock off of the sauce at Cafe Rio.  We use it to cover enchiladas, or dump it in the slow cooker with some chicken breasts & serve over rice.  It would also really pop as the sauce for a Mexican Pizza.

This recipe makes a HUGE batch, so plan a few meals that can use it the week you make it, or freeze half for later.

Green Enchilada Sauce Recipe by Our Best Bites (slightly altered to fit my preferences)

• 1/2 Tbsp. extra-virgin olive oil (or some cooking spray)
•  1 large onion, minced (I used a sweet onion)
• 5-6 cloves garlic, minced or pressed
• 2 green peppers, chopped
• 1-2 jalapenos, seeded and membranes removed if desired (mine was HOT, so I only used half, next time I might omit it completely since we do things mild around here)
• 1 1/2 lb. tomatillos, husked and quartered or halved
• 1/2 bunch cilantro, coarsely chopped
• 1 1/2 tsp. Kosher salt
• 1/4 tsp. black pepper
• 1 1/2 tsp. cumin
• 4 c. chicken or vegetable broth
• 2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so taste & decide for yourself)

In a large saucepan or stock pot, heat olive oil or cooking spray over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, cilantro & about half the broth in your blender. Process until smooth; you may have to do it in batches.

Pour the tomatillo mixture over the onions and garlic and add remaining broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I let it boil uncovered until it thickened up considerably.

Oatmeal Spice Cookies

A new favorite healthy cookie - no butter, tons of flavor, and options for making them what your family wants. The original recipe came from Whole Grain Gourmet with raisins mixed in, but we aren't raisin people around here, so other options are to just leave them plain, stir in some walnuts, or chocolate chips.

Spiced Oatmeal Cookies from Whole Grain Gourmet

• 1 cup whole wheat white flour
• 1 1/2 cups rolled oats
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 Tb cinnamon
• 1/2 tsp Nutmeg
• 1/2 cup honey
• 1/2 cup unsweetened applesauce
• 1 Tb molasses
• 1 egg (or 2 egg whites)
• 1 tsp vanilla
• 1/2 cup mix in of your choice (optional - raisins, chocolate chips, walnuts, etc)

Preheat oven to 335 degrees (a better temp for honey). In a large bowl, add all wet ingredients, top with dry, then mix all the ingredients together.  Spray your cookie sheet with nonstick spray and drop by spoonfuls onto your baking sheet.

Bake for about 18 minutes or until golden on the bottom of the cookie.

Pumpkin (or other puree) Muffins

Here's a muffin to not feel guilty about. It's dense, moist, & super tasty. I found it as a pumpkin muffin originally, but it can be used as an outline for other fruit & veg purees as well. So far I've done pumpkin, zucchini, & banana/PB with great success, but I also hope to do carrot, corn, apple, & maybe some kind of berry.

Pumpkin (or other puree) Muffins (from Sparkrecipes on my phone)

1/2 c honey
1/4 c applesauce (natural, unsweetened)
2 eggs or 4 egg whites
1 1/2 c pumpkin puree (or other veg/fruit)
1/4 c skim milk or soy milk
1 c whole wheat white flour
1/2 c old fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp pumpkin pie spice

Mix wet ingredients, then add all dry ingredients. Blend well. Spoon batter into sprayed muffin tins until mostly full (these muffins are dense & moist, won't rise a ton). Bake at 400 degrees for 18-20 minutes.

*Kim's notes - spices & add ins can be adjusted according to the fruit or veg you use. I've mixed in chocolate chips with pumpkin, banana with peanut butter in place of the applesauce, or you could do walnuts with carrot, or make savory corn muffins with salt & green onions.

Edamame Succotash with Cous Cous

I didn't have high hopes for this recipe, but then I was taken aback by its great flavors.  This will be a repeat for dinners or as a side dish to fish or chicken.  It tastes great when cooled as well, so I'm thinking this would go great in sack lunches someday too (pictured as my son's lunch).

Edamame Succotash with Cous Cous (adapted from parents.com)     

• 2  tsp.  extra-virgin olive oil
• 4  green onions, sliced, white and green parts separated
• 1  cup  corn kernels (2 ears corn if using fresh)
• 1  cup  shelled frozen edamame (soy beans, found in freezer section)
• 1  chopped red sweet pepper
• 1  tsp.  marjoram (oregano can be subbed if you don't have it)
• 1 c chopped carrots
• 1 zucchini, chopped
• 1  cup  low-sodium chicken or vegetable broth
• 1/2 Tbs  cornstarch
• 1/2 c cous cous (or other grain) prepared with broth in place of water

Heat oil in a large skillet over medium-high heat. Add carrots and white part of green onion and cook until carrots begin to soften. Stir in corn, edamame, sweet pepper, zucchini, & marjoram, and cook, stirring often, until the vegetables are crisp-tender, 4 to 5 minutes. Stir together broth and cornstarch; stir into corn mixture. Reduce heat to low, cover and simmer until veggies are as soft as you like.  In the meantime, prepare cous cous or other grain.  Remove lid from pan, cook and stir until thickened, bubbly, and liquid almost evaporates.  Add cous cous and greens from onions. Stir to incorporate.  Serve immediately or cooled.

Pumpkin Chili

This chili is my new FAVORITE (and I've tried a lot of recipes). The pumpkin flavor is hidden, it just add a richness and thickener to the sauce.  The original recipe called for meat, but I altered it a bit to make it vegetarian, but I'll put the meat instructions in also, because I might want to try it that way someday too.

About the pic - I LOVE serving chili over baked potatoes, but it also can be eaten alone, over rice, or as delicious Navajo Tacos/Taco salads.

Pumpkin Chili (adapted from realmomkitchen.com)

This is my vegetarian version, look below for meat instructions:

• 1 HUGE sweet onion (or 2 small), chopped
• 1-1/2 sweet peppers, chopped (I used red, but yellow or orange would work too)
• 3 garlic cloves, minced (use 3/4 tsp garlic powder if you don't have garlic on hand)
• 3 cups chicken or vegetable broth
• 3 cans (15 ounces each) beans of your choice (I used black beans, no-salt pinto, & light Kidney), rinsed and drained
• 1-2 cups frozen corn kernels (the more you use the sweeter the chili, I only used about 1 cup)
• 1 can (15 ounces) solid-pack pumpkin (such as Libby brand)
• 1 can (14-1/2 ounces) petite diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt

In a large skillet, saute the onion & pepper with a little cooking spray until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.

For the meat version: Cut back this recipe to be only 2 cans of beans and 1 pepper. Add to it 2 cups of cooked ground beef, ground turkey, or shredded chicken. If using beef, you may also want to change to beef broth, but I haven't tested that version, so I can't vouch for its tastiness.

Imitation Coconut Milk

We love foods with coconut milk, but it is a terrible food on the cholesterol/saturated fat front. I found this imitation alternative so we can still enjoy some of our favorite dishes without feeling like we're giving into a major indulgence.

1 cup vanilla soy milk
1/2 tsp sugar
1/2 tsp cornstarch
2 tsp imitation coconut flavor (found in the baking aisle)

Lemony Bulgur Salad

I made this for dinner when I just needed something that I could throw together from my cupboards and I LOVED it!

Hubby and I agreed that it might go better as a side than a main dish, but it is packed with protein so it can stand on its own if needed.  I'm thinking I'll make this again the next time Hubby wants fish - side for him, meal for me and Son.

Lemony Bulgur Salad (adapted from a Kid's food app on my phone)

• 1 cup uncooked bulgur (this is a whole grain, you could sub cooked quinoa, rice, or couscous if you don't have this)
• 1/3 cup dried cranberries
• 1 cup boiling water
• 2-3 Tbs fresh lemon juice
• 1 Tbs olive oil
• 1 Tbs honey
• 1 clove garlic, minced
• 1 can beans (Great Northern, Kidney or Chickpeas, use what you like) drained & rinsed
• 1 tsp parsley
• 1 onion
• 1 stalk of celery, minced*
• 1 handful of baby carrots, chopped*
• 1/4 cup nuts, chopped (I used raw cashews, but almonds, walnuts, sunflower seeds would be great)
• Baby Lettuce leaves (optional)
• salt and pepper to taste

Combine bulgur and cranberries in a large bowl. Pour boiling water over bulgur mixture. Cover the bowl with foil. Let stand until all the water is absorbed and bulgur is tender, about 30 minutes.

Meanwhile, saute chopped onion in a fry pan over med heat until softened and browned. Add minced garlic clove and continue cooking until fragrant.  Add beans to the onions and garlic, cook until heated through then cover and removed from heat.  Chop veggies, and whisk the lemon juice, olive oil, and honey together in a small bowl.

Once the bulgur is cooked add dressing, bean/onion mixture, carrots, celery, and parsley to the bowl and stir to combine. Season with salt and pepper to taste. Serve at room temp as is, or lay down a bed of baby lettuces first.

* Next time I'm going to up the veggies even more! Some sweet potato might be good, or even apple slices.

Hearty Vegetable Stew

Found this recipe labeled as a "soup" but it is so thick and wonderful I had to rename it as stew. A New fav for me - I'm going to make it again to use up the juice and freeze it for a rainy day.

Hearty Vegetable Stew (adapted from allrecipes.com)

• 3 celery ribs, chopped
• 1 small onions, chopped
• 1 cup chopped carrots
• 1 (14.5 oz) can petite diced tomatoes
• 3 cups low-sodium tomato-vegetable juice (like V8, I used Mott's)
• 2 cups water
• 1 small zucchini, chopped (or 1 leek, but I didn't have one)
• 1 large or 2 small red potatoes, chopped
• 1 cup corn
• 1 can of no-salt beans, drained and rinsed (use what you like, mine were pinto)
• 1 Tbs low-sodium soy sauce
• 1/4 tsp thyme
• 1/4-1/2 tsp black pepper (with 1/2 you do get a bit of a bite to it)
• 1/4 tsp garlic powder
• 1 pinch of dry dill
• *I think 1 cup of green beans would also be FAB in this, but I didn't do it the first time)
• Optional - a cooked grain, rice, barley, quinoa, etc.

Throw everything in your slow cooker and cook it on low until veggies are tender. I let mine go all day (about 8 hours), then saved it in the fridge to eat the following day. Serve over the grain it you'd like.*

* I say to do it this way, because the original recipe called for rice in the stew, and it pretty much completely dissolved. Saucier stew over brown rice would have been better.

"Cream" of Potato Soup

This soup is for my fam who's either vegan or lactose free. It's a potato soup that still packs some protein, is super easy to make, and can be a base for a multitude of other things (add veggies, grains, whatever you like).

"Cream" of Potato Soup

• 3 large baking potatoes
• 4 cups vegetable or chicken broth
• 1/2 cup raw cashews
• 1/4 tsp black pepper
• 3 cloves garlic
• 2-3 green onions, just green parts chopped

Peel potatoes, place them whole with all other ingredients (minus green onions) in your slow cooker. Cook on low until the potatoes are tender - time will depend on size, mine took about 4 hours.

Scoop all of the chunks out of the slow cooker with some of the juices and put them into your blender. Blend until smooth then scrap back into the slow cooker.  Add green onions, stir to incorporate the broth, then let cook for about 30 minutes more.

Slow Cooker Baked (and Twice Baked) Potatoes

It came to my attention this week that you can bake potatoes in your slow cooker!  I was so excited that I did a jig – why?  Slow cookers may take longer, but they’re much more energy efficient than traditional ovens which makes your cooking (and electric bill) a little greener. : )

To bake potatoes in your slow cooker:

1. Rinse potatoes to clean them, allow them to dry, then pierce with a fork.
2. Wrap potatoes in foil.
3. Place just the wrapped potatoes in your slow cooker.
4. Cook on High until softened. (I did three large potatoes and it took about 5 hours, but it may need to be longer if you really fill your slow cooker).

So, with this new info at my disposal I got to thinking – if I can BAKE potatoes in my slow cooker, certainly I can bake them twice in my slow cooker.  I did:

Oh baby these were tasty.  Slow cooking potatoes makes them extra potato-y somehow, but I will also say that doing this method makes for softer twice baked potatoes instead of crisp ones like in the oven.  Here’s what I did:

1. Bake potatoes in slow cooker.
2. Remove potatoes from foil wrappings, cut lengthwise.
3. Remove insides with a spoon into a large bowl, reserve skins.
4. Once all of the potato skins have been emptied, mash the potatoes with non-fat sour cream, skim milk, chopped green onions, and bacon (crumbled or bacon bits).
5. Stuff potato skins with mashed potatoes.
6. Place stuffed potatoes back in the slow cooker (now set to low), and top with shredded cheese.
7. Cook, with the lid slightly cracked, until cheese melts and all is heated through (about 20-30 minutes).

Veggie Joes

Love Manwich?  Then do not read this post.
Love meatless chili? Then you might be intrigued.

I found a recipe for vegetarian Sloppy Joes, I made it my own without oil and with extra veggies, but then I served it up on brown rice and had a meal that even my healthy brother could eat.  It’s tasty, but it has a bit more of a kick than I expected, so watch for that if you’re sensitive.  We aren’t super spicy people around here but Jay and I devoured it, no prob.
 
If anyone tries this on buns I’d love to hear about how it holds up.  I also think it would be great with the rice I used but also in lettuce wraps and with a glob of sour cream.

Veggie Joes (adapted from Allrecipes.com)

• 1/2 c chopped onion
• 1/2 c chopped celery
• 1/2 c chopped carrots
• 1/2 small zucchini, cubed into small pieces
• 1/2 bell pepper (I used yellow), chopped
• 1 clove garlic, minced
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 1/2 tablespoons chili powder
• 1 Tbs tomato paste
• 1 Tbs white vinegar (I used rice vinegar)
• 1/2 tsp ground black pepper
• 2 (15 ounce) can kidney beans, drained and rinsed
• Rice, rolls, buns, lettuce wraps, whatever you plan to serve it with

Add onion, celery, carrot, bell pepper, and garlic to a large frying pan. Saute using water until veggies are tender (by this I mean, add water one tablespoon at a time, adding the next after the first evaporates – no oil, tender veggies, no extra moisture). Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes. Stir in kidney beans, and cook an additional 5 minutes. Serve however you want.

Kim’s note: Next time I’m thinking of cutting back about half a can of beans and adding even more carrots and some corn.

Yogurt Muffins

These muffins are intended to be a healthier muffin.  If you’re looking for the super sweet, leaves-grease-on-your-fingers type muffins then you shouldn’t read on.  However if you want a muffin that’s warm, not too sweet, and not going to kill you on calories, then this is a great option.
I did want a little more sweet, so I tore mine open and drizzled honey on it.

Then I died because it was so good.

Try the honey, I’m telling ya.

Yogurt Muffins

• 2 c. flour
• 3 Tbs. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 6 oz light lemon yogurt*
• 1 egg
• 1/4 c. milk
• 1 Tbs canola oil
• 1 Tbs natural applesauce
• 1 cup frozen blueberries and dried cranberries (I used about 2/3 blueberries then topped off the measuring cup with cranberries)

Spray your muffin tin with cooking spray and set aside.  Mix together all dry ingredients in a large mixing bowl, making a well at the center.  In a smaller mixing bowl combine all wet ingredients (save berries for later) and mix until well blended.  Add wet ingredients to dry, mixing until everything is moistened – this batter is VERY thick; it’s okay if it’s a little lumpy.

Next fold in the berries, until just dispersed, don’t over mix.  Drop batter into the greased muffin tin dispersing the batter evenly between all 12 cups (each cup should be about 2/3 full).  Bake at 400 degrees for 20 minutes.

*Kim’s note:  the lemon yogurt doesn’t add a strong lemon taste.  If you want even more lemon in your batter, add about a tsp. of fresh lemon zest.  Is amazing with honey!

Honey Garlic Stir Fry Sauce

This is a wonderful alternative to super sugary Teriyaki Sauces. I'll be making this again for a marinade or just to put over steamed veggies and rice. YUM!

Honey Garlic Stir Fry Sauce (adapted from blogchef.net)

• 2 garlic cloves (minced)
• ¼ cup soy sauce
• ¼ cup water
• ¼ cup honey
• 1 tablespoons canola
• 1 tablespoon cornstarch
• ¼ teaspoon black pepper

If making the sauce alone, put all ingredients in a sauce pan and simmer until thickened, stirring constantly.

If making a marinade (like in the pic), prep meat, mix sauce, put them together in a sealable container and refrigerate for a few hours. Scoop out meat, cook in a sauce pan until almost cooked through, then add the rest of the sauce.  Cook until bubbly and thickened.

Spanish Red Beans and Rice

I made this tonight by throwing some things together that I had around. I didn't take pics, since I didn't plan to post it, but Mom and Dad asked for the recipe so here goes.

Spanish Red Beans and Rice

• Cooked Brown Rice (I had about 3.5 cups, but you could use as little as 2)
• 1 med onion, finely chopped
• 1 zucchini, finely chopped
• 2 handfuls of baby carrots, finely chopped
• 1 cup or so of frozen corn
• 1 can kidney beans
• 1 can pinto beans (I used no salt pintos and it was still great)
• 3 cloves garlic, minced 
• 1 (8 oz) can tomato sauce
• 1 Tbs chili powder
• 1 tsp cumin
• 1/2 tsp oregano
• 1/4 cup cilantro, chopped
• splashes of chicken broth

I set my brown rice to cook, then I chopped my zuchini, onion, and carrots using a food processor to make them very fine - the idea was to hide the sneaker veggies from my picky eater. Next I threw all of the veggies into my biggest frying pan with a few splashes of broth.  I sauteed them on med-high heat until they softened up (which was very fast since they were so fine). Next I added the garlic and cooked it until just fragrant.

Next add tomato sauce and all of the spices, stir to combine.  Next add the cooked brown rice and cilantro. Mix together until rice, sauce, and veggies are evenly distributed. This is meant to be a play on Red Beans and Rice + Mexican Rice, so it won't be very saucy. If you're worried that it is too dry, you can always add a few more splashes of broth. 

Serve with fresh chopped tomatoes on top - also wonderful with avocados, sour cream, and baked chips.

Benito Bean Dip (AKA No Avocado Guacamole)

Such a great dip for a snack with chips or veggies, or work it into a Mexican meal. I'd call this no-avocado guacamole since it's green and I really want my dad to try it. YUM!

Benito Bean Dip (adapted from Better Homes and Gardens)

• 1 1/2  cups  cooked edamame (these are soy beans, can be found in the frozen veggie section in most grocery stores)
• 1/3  cup  fresh salsa or pico de gallo
• 1    Tbs red or green onion
• 2  tablespoons  fresh cilantro leaves
• 1/4  teaspoon  Zippy Zonya Mexi Mix 
• 1/4 tsp salt (optional)*

Mix all ingredients in a food processor or blender. Puree until smooth. Keep in the fridge for up to 24 hours.

* I added salt since I was using an unprocessed frozen bean. If you use a canned bean (pintos can be subbed) or a very salt salsa, then this shouldn't be added.