Delicious comfort food!

It's been getting quite chilly (if not downright cold!) here in central Indiana the past week or so. I'm not one for cold weather. In fact, the only thing I enjoy about it is the built-in requisite slow down; one is basically forced to pause for a season.

So yesterday, I found myself thinking, "Comfort," as I planned dinner. And what came to mind was a good tuna casserole (good being the key word).

Creamy, comfy, YUMMY tuna casserole.

The recipe I use really is both simple and good, if I do say so myself.
I happen to get all 12 thumbs up here (two per body count).
Just sayin'.

Tuna Noodle Casserole
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16 oz elbow macaroni, cooked and drained.
2 hard boiled eggs, peeled and finely chopped.
2 cans tuna in water, drained.
1 cup mayonaise.
1 Tbsp. lemon juice (I use concentrate)
At least 6 green onions (I choose to lightly sautee mine first)
8 oz cheddar cheese, shredded
2 sticks celery, chopped (optional; I usually leave this out)
1 tsp. salt
1/2 tsp. pepper

Mix all ingredients in large bowl and pour into greased casserole dish.
Bake in preheated oven at 350º for 15-20 minutes, just until heated through.
serves 8.

Enjoy!

Live wise in Him!

~Toni~

Heart healthy Tuscan soup

Most of my friends and family know that I am vegetarian. By "hard core" terms, I'd actually be known as a flexetarian because I do, on very rare occasion, take a taste of meat. I also cook a Thanksgiving turkey and a New Year's ham, hence the term, flexetarian. But for all intents and purposes, I avoid eating meat.

So, what does this mean for my family, since I am the resident cook? Well, let me answer that by first sharing what it doesn't mean. It doesn't mean we're limited to spaghetti, salads, and variations of potatoes (though we eat those too).

It does mean I make our own lunch "meat".

We also eat colorful, flavorful calico beans over brown rice, incredibly delicious soups like coconut spinach potato and garlic kale. We also eat grilled tofu "egg" salad sandwiches, enchilada casseroles, and sloppy "fauxs". I could go on and on, but fact is, we do not hurt for variety, we supplement with daily vitamins, and our blood pressure, cholesterol, and general health are great. The kids check out just fine on their development as well.

We went sled riding all afternoon yesterday, and something hot sounded "just right". Enter...Tuscan soup.
It's a recipe that I tweaked and changed from its former heart-insulting version. It's fairly quick to prepare (especially if you can cut veggies the evening or morning before), and is a very healthy alternative to other similar dishes. If you love sausage, but love your heart more, this one will help you to care for it without compromising too much on taste. I promise!

HEART HEALTHY TUSCAN SOUP
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-2 tbsp olive oil
-1 large onion, chopped
-1 whole head garlic, peeled and minced (I use the mini food processor for this)
-3 celery stalks, diced
-10 potatoes, peeled and cut into bite size pieces
-1 large bunch kale, washed, stripped from center vein, torn into smaller pieces
(note: you can use the greens of your choice. Collard or mustard would work fine.)
-10 cups water
-5 cubes Edward & Sons vegan boullion cubes (trust me, they're the BEST! I prefer the garden veggie flavor, but any of them will do and there is a low sodium option)
-1 can fat-free evaporated milk
-1 box Boca breakfast links (found in the health food or "meatless" freezer section of your grocery store). Note the wonderfulness of zero trans-fat and 75% less fat than regular sausage. And they really taste good.

1. In a large soup pot, heat olive oil. Saute onions and celery in oil for at least 5 minutes, allowing to soften, before adding garlic and continuing to saute about 2 minutes longer (note: always let chopped onion or garlic sit for 5 minutes before cooking. Why? Go HERE to learn more.)

2. Now add potatoes, water, and boullion. Bring to a boil, then add kale, reduce heat and simmer until potatoes are fully cooked (approximately 15 minutes). If you prefer a firmer texture, you can wait to add the kale when potatoes are fully cooked.

3. While soup is simmering, heat Boca breakfast links according to info on package. I use the microwave for this. Next, cut each link into six bite-sized pieces. Set aside.

4. When potatoes fully cooked, stir in the can of evaporated milk and the breakfast link pieces. Test soup and and season to taste with salt and pepper (remember, we're going for heart healthy. There is plenty of flavor from the garlic and broth, so passing on the salt is perfectly fine.)
5. Ladle soup into bowls and serve with whole grain bread. Enjoy!
(this recipe makes enough for our family of 6 to have at least 2 bowls each.)

Live wise in Him!

~Toni~

Good (and then good for you)

It's called Oatmeal Cheesecake Banana Split.
Need I say more? Go HERE to get the recipe.
My family absolutely loved it. I used chopped pecans on top, and dh thinks it would have tasted great with blueberries as an alternative. I can see me making this some Sunday morning as our breakfast with a cup of coffee before church.

And now, let's talk about water for a moment.
Like to drink it?
Hate to drink it?
I'm not very tolerant of just plain water.
It actually kind of nauseates me sometimes. But (unless we live in a cave, which honestly, is appealing on occasion) we all know that we should be drinking lots of plain old water. So I decided to dig into the many benefits and this is a list I came across...

• Lose weight: Drinking water helps you lose weight because it flushes down the by-products of fat breakdown. Drinking water reduces hunger, it’s an effective appetite suppressant so you’ll eat less. Plus, water has zero calories. Here are the further details on how to achieve fat loss by drinking water.


• Natural Remedy for Headache: Helps to relieve headache and back pains due to dehydration. Although there are many other reasons contribute to headache, dehydration is the common one.


• Look Younger with Healthier Skin: You’ll look younger when your skin is properly hydrated. Water helps to replenish skin tissues, moisturizes skin and increase skin elasticity.


• Better Productivity at Work: Your brain is mostly made up of water, thus drinking water helps you think better, be more alert and more concentrate.


• Better Exercise: Drinking water regulates your body temperature. You’ll feel more energetic when doing exercises and water helps to fuel your muscle.


• Helps in Digestion and Constipation: Drinking water raises your metabolism because it helps in digestion. Fiber and water goes hand in hand so that you can have your daily bowel movement.


• Less Cramps and Sprains: Proper hydration helps keep your joints and muscles lubricated, so you’ll less likely get cramps and sprains.


• Less Likely to Get Sick: Drinking plenty of water helps fight against flu and other ailments like kidney stones and heart attack.


• Reduce Fatigue: Water is used by the body to help flush out toxins and waste products from the body. If your body lacks of water, your heart, for instance, need to work harder to pump out the oxygenated blood to all cells, so are the rest of the vital organs, your organs will be exhausted and so are you.


• Reduce the Risk of Cancer: Related to the digestive system, some studies show that drinking a healthy amount of water may reduce the risks of bladder cancer and colon cancer. Water dilutes the concentration of cancer-causing agents in the urine and shortens the time in which they are in contact with bladder lining.

So, what's a water avoider like myself supposed to do?
I recently came up with a solution that has me easily drinking lots of water now, has my husband taking some to work, and has my two boys asking for "the good water" all the time.

It's simple.

Just take a 64 ounce pitcher or container and fill it to 56 ounces with the water of your choice (sure, purified is better but I'm using the stuff straight from the tap for now). Next, add 8 ounces of unsweetened 100% cranberry juice. Watch your brands. Many grocery store brands say "unsweetened" and "100% juice", but when you read the label, they're not 100% CRANBERRY juice (they're a blend of cranberry, apple, etc.) The pure cranberry is good for aiding the body in removing toxins, and our family is finding the water to be MUCH more drinkable (thus we're drinking much more of it).

Live wise in Him!

~Toni~

Cheeseless mac-n-cheese

Former blog readers, this is an oldie (but such a goodie). Newer blog friends, you may or may not know that I am vegetarian, and vegan-minded (though not a strict vegan). You may or may not know that my gall bladder is kaput (thus the switch to a vegetarian diet, which has done wonders for my digestive health). You may or may not know that you can make delicious mac-n-cheese without so much as an ounce of cheese. And the sauce is delicious on other things as well, liked steamed broccoli for example.

So without further ado, here is the recipe I use for making cheeseless mac-n-cheese. It's a "most requested" kid-preferred meal in our home. And it's GOOD!

4 quarts water (to cook the pasta)
1 tablespoon sea salt (I eliminated this as it was for boiling the noodles only)
8 ounces macaroni (I used whole wheat)
4 slices of bread, torn into large pieces (I used whole wheat)
2 tablespoons PLUS 1/3 cup non-hydrogenated margarine (ie. Earth Balance or Smart Balance LIGHT)
2 tablespoons green onion, peeled and chopped
1 cup red or yellow potatoes, peeled and chopped (I used 1 large yellow potato)
1/4 cup carrots, peeled and sliced
1/3 cup onion, peeled and finely chopped
1 cup water
1/4 cup raw cashews
2 teaspoons sea salt
1/4 teaspoon garlic, minced
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed (I used bottled juice)
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/4 teaspoon paprika


In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente.

In a colander, drain pasta and rinse with cold water. Set aside.

In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.

Preheat oven to 350 degrees.
In a saucepan, add shallots, potatoes, carrots, onion, and the 1 cup of water. Bring to a boil, then cover pan and simmer for 15 minutes, or until vegetables are very soft.

In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne, adding softened vegetables and cooking water to the blender and processing all until perfectly smooth.

In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated.

Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared bread crumbs, and dust with paprika.

Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Live wise in Him!

~Toni~