Monday, March 9, 2009

So sweet!

I know I've mentioned in my profile that I teach students with emotional disturbances in a seperate facility. I really do have some pretty terrific kids. This is my first year with them and I've already seen so much progress from the beginning of the school year. Not only that, but people who have seen the kids in the past comment on their progress as well. We've truly become a family in my classroom. I'm so proud of each and every one of my students.

My students have become increasingly curious and interested in the fact that I'm a vegetarian, pointing out I don't each chicken or hamburgers. We don't have a cafeteria at my school so all the food is picked up from the local high school by someone from my school. The kids don't get a choice, it's either what they offer or pack your lunch thanks to the peanut butter recall. Most of my students buy regardless because their parents can't afford to send lunch. One student in particular one day didn't want her sausage so she sat it on the back table where I was eating. She was concerned about setting it back there since I'm a vegetarian and don't eat sausage. She kept apologizing for setting it there.

Well, today that student came in beaming with her folder in hand. (Because bookbags are banned in my school.) She told me she had something special for me. She reached into her folder and pulled out 8 different recipes, all vegetarian. How sweet was that? She said her mom told her she could have some old magazines to cut up and use for whatever so she decided to cut out some recipes for me.


Thanks to my sweet student, I now have recipes for green onion corn muffins, greek-style salad, sauteed spinach with roasted red peppers, iceberg wedges with buttermilk dressing, potato salad with cornichons and capers, basil baked tomatoes, calico black bean salad, and orange citrus salad. Guess we'll have to try them out, huh?

Saturday, March 7, 2009

Banana Flax Seed Muffins

For roughly the past 21 years my dad has been reminding me that breakfast is the most imporatant meal of the day. I usually just roll my eyes and give him "the look." I just don't get up early enough in the mornings to eat breakfast. And if I did, while I do enjoy cereal, I don't enjoy it as a breakfast food. I'll admit that I do know I should be eating breakfast. So in honor my dad and his constant rambling on about breakfast I thought my first recipe should be a nice make ahead, grab and go, dairy-free (for my little AJ) breakfast food. Since no eggs, milk, or butter was used, these yummy muffins are completely vegan.

Today's recipe is Banana Flax Seed Muffins. If you have the availability, chia seeds (yes! ch-ch-chia seeds!) will also work wonderfully in this recipe.

Flax seeds are a great low carb "whole grain." While it’s not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega-3 fatty acids in flax leaves grains in the dust. And its combination of healthy fat and high fiber content make it a great food for weight loss and maintenance -- many dieters have found that flax seed has been a key to keeping them feeling satisfied. With all of this, who wouldn't add flax seeds or flax seed oil to as much as possible? They're also great because you can sneak them into things such as muffins and no one, not even a suspicious husband, will know they're in there. Teehee!

The cast of characters in this recipe are:


1 Tbs. flax seeds
3 Tbs. water
1 c flour
1/2 c pastry flour
1/2 c brown sugar
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. vanilla
1/3 c vegetable oil
3 bananas, mashed
crystalized ginger or dairy-free chocolate chips (optional)

First, preheat the oven to 350* Put 1 Tbs. of flax seeds in 3 Tbs. of water and set off to the side


Combine all dry ingredients in one bowl and set aside.


Mash the 3 bananas. Usually I have AJ do this, but he wasn't feeling well.


Add all remaining ingredients (except the flax seeds) and mix well.


Add the wet ingredients to the dry and then add the flax seeds. Mix well!




I usually spray my muffin tins with a fat free cooking spray for baking when I do my muffins. I have found this is way easier for little hands to eat rather than having to peel off paper muffin holders. Then I use an ice cream scoop to fill the tins about 3/4 of the way full.











Bake the muffins for 15 minutes , or until a toothpick (bamboo skewer in my case) comes out clean when placed in the middle of a muffin...Perfection!






And, yes Daddy, I did have breakfast this morning.






Ingredients:

1 Tbs. flax seeds
3 Tbs. water
1 c flour
1/2 c pastry flour
1/2 c brown sugar
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. vanilla
1/3 c vegetable oil
3 bananas, mashed
crystalized ginger or dairy-free chocolate chips (optional)


Directions:
1. Let the flax seeds sit in the water as you prepare the rest.
2. In a large bowl, combine the dry ingredients and set aside.
3. Mash bananas.
4. Combine remaining ingredients in a seperate bowl, mix well.
5. Combine wet and dry ingredients, and the flax seeds, stirring to blend. If desired, stir in crystalized ginger or dairy-free chocolate chips.
6. Bake at 350* or until a toothpick comes out clean when poked in the in the middle of a muffin.
7. Eat and enjoy!

Friday, March 6, 2009

Just a quick friendly note

Hey everyone! Just a quick friendly note from me, The Friendly Vegetarian. I was trying to stockpile some blogs for future posting. Seeing as how I'm still new to blogging I didn't realize that when I went to post them, they would not show up as listed as being published the date that I clicked the "publish post" button. Be looking for new posts. My newest is from yesterday and is on vegetarian nutrition.
Be ready for more posts! AJ and I are spending some quality mommy/son time tonight making marshmallows! I can't wait! We love to cook and bake together!
Have a great day veggies!
Love always,
The Friendly Vegetarian

Tuesday, March 3, 2009

Shopping for Produce

Great news for everyone out in the blogesphere wondering just when you can expect to see The Friendly Vegetarian's firt recipe: I'm hard at work on great recipes right now! Thanks to the help of my wonderful husband and son they should be up in the near future.

But, before we start making all of these wonderful vegetarian dishes I think it is super important that you know how to pick the best and freshest produce available for your recipes.

I was going to write a blog on this and then I discovered that Marianna from one of my favorite blogs Green Mama's Pad (http://greenmamaspad.blogspot.com/) had already blogged about picking the best produce. Marianna is wonderful and had excellent resources on this so I've decided to link you to her post. Not only will you gain the knowledge to picking wonderful fruits and veggies, but you'll quickly discover the blog that is Green Mama's Pad. Soon you'll not only be following her blog, but reading it every day!

Thanks again for posting this wonderful resource Marianna!
Love,
The Friendly Vegetarian

http://greenmamaspad.blogspot.com/search/label/produce