Sneaking vegetables into meals

Peanut-free Zoodle Pad Thai

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Want comforting flavor but lots of nutrition? Want Pad Thai but not the peanuts? Want to sneak veggies into your kids (or yourself) without the battle? This is your dish.

Peanut-free Zoodle Pad Thai

Peanut-free Zoodle Pad Thai

Peanut-free Zoodle Pad Thai

Ingredients

– 4Tbl sesame oil

– 3 large eggs

– 1 garlic clove, minced

– 1 fresh lime, juiced

– 1 Tbl low sodium soy sauce

– 1/4 cup sweet chili sauce

– 3 Tbl honey

– 1 Tbl mirin

– 1 Tbl powdered ginger

– 1/4 cup crunchy Sunbutter

– 1 10oz bag broccoli slaw

– 1 10oz bag shredded red cabbage

– 1 red bell pepper, julienned

– 1 yellow bell pepper, julienned

– 2 medium-large zucchini, spiralized

– 1 handful uncooked angel hair pasta

Directions:

– Boil water and cook angel hair pasta according to instructions.

– While pasta cooks, add 2 Tbl sesame oil to wok over medium heat.

– Whisk the garlic, lime juice, sweet chili sauce, soy sauce, honey, mirin, and ginger together in a bowl.

– Once the wok is hot, pour in the sauce and cook for 1-2 minutes until it thickens.

– Stir the Sunbutter and remaining 2 Tbl of sesame oil into the sauce.

– Toss the slaw and cabbage in the sauce

– Add the spiralized zucchini to the pasta water for the last few minutes of cook time.

– Once the pasta is ready, transfer the pasta and zucchini to the wok with tongs, allowing some of the starchy pasta water to enter the wok.

– Add the bell pepper to the wok and toss to mix.

– Crack the eggs into the wok and toss with the veggies and noodles until thoroughly mixed.

– Serve and enjoy!

 

Dairy-free Veggie-sneaking Breakfast

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We like breakfast-for-dinner in our house but dinner means loads of veggies to me. So, when the kids requested breakfast-for-dinner, I figured out a way to sneak in as many veggies as possible without tipping them off. Our meal: squash scrambled eggs, zucchini pancakes, and berries.

First, I steamed an entire chopped summer squash, then pureed it in the blender. I cracked 5 eggs directly into the blender cup, sprinkled in salt and pepper, added a dash of garlic powder, and thoroughly blended the mixture. Next, I greased my pan with coconut oil before cooking the blended eggs low and slow on the stove, gently moving the eggs with a spatula frequently.

Next up: zucchini pancakes! I blended one chopped, raw zucchini in the food processor. Then I tossed in 1.5 cups of Wegmans’ pancake mix (our preferred dairy-free pancake mix), 1 egg, a tablespoon of coconut oil, salt, pepper, garlic powder, onion powder, a handful of fresh basil leaves, and a splash of cashewmilk. After processing the mixture, I cooked the pancakes as usual in a hot pan greased with coconut oil.

As the eggs and pancakes cooked, I plated the berries. Easy, healthy crowd pleaser!

SQUASH SCRAMBLED EGGS WITH ZUCCHINI PANCAKES AND BERRIES

2016-06-29 19.24.03

Ingredients

Squash Scrambled Eggs:

1 Summer squash (chopped)

5 Eggs

1 Tbl Cashewmilk

1 tsp Garlic powder

Salt and pepper to taste

Zucchini Pancakes 

1 Large zucchini  (chopped)

1.5 cups Dairy-free pancake mix

1 Egg

1 Tbl Coconut oil

2 Tbl Non-dairy milk

1 Handful fresh basil

1 Tbl Garlic powder (less if you’re not a garlic lover)

1/2 Tbl Onion powder

Salt and pepper to taste

Berries

3 pints of your favorite fresh berries

Directions

For the eggs, grease a medium-sized pan with your preferred oil (I used coconut oil) and heat on low.

Steam the squash in the microwave. Let it stand to cool for a minute before placing it in the blender cup.

Puree the squash until smooth.

Add the remaining egg ingredients to the blender cup and blend until well-mixed.

Pour the egg mixture into the greased and heated pan, gently moving the egg with a spatula every so often.

Plate the eggs once cooked to your desired doneness.

For the zucchini pancakes, grease a large pan with your desired oil (I used coconut oil.)

Place the chopped, raw zucchini into the food processor and process until uniformly chopped.

Place all of the remaining pancake ingredients into a food processor and blend until smooth.

Cook pancakes as usual, pouring dollops of batter onto the hot pan and flipping each pancake over as air bubbles begin to appear.

For a greener zucchini pancake, cook on low. For a more golden zucchini pancake, cook on medium.

Plate pancakes once prepared and top with your preferred butter substitute  (I used Soy-free Earth’s Balance.)

Pile your favorite fresh berries onto each plate, and enjoy!