Tag Archives: Carrots

New parent vegetable lasagna and my favorite app


I love cooking meals for friends that have just had a baby because it means 1) I get to cuddle a newborn, and 2) hopefully bring a little sanity to some under-slept pals. However, you can’t just bring anything – there are a few qualifications that these meals must pass:

  • Little to no work for the new parents to prepare
  • Chock full of veggies to keep new parents going strong
  • Makes enough servings to have a few days of leftovers
  • Delicious
  • Pairs well with the glass of wine that mom desperately deserves

This lasagna fits the bill – I’ve made it several times now.  After a couple requests for the recipe, I decided to post it.

New Parent Veggie Lasagna, adapted from KathEats

-1 package lasagna noodles
-25 oz jar of pasta sauce (I like any kind from Trader Joe’s)
-1 small jar of pesto
-1 bag baby spinach
-2 to 3 zucchini
-4 roma tomatoes
-2 to 3 medium carrots
-5 oz. shredded parmesan cheese
-8 oz. shredded mozzarella cheese
-16 oz. low fat cottage cheese


Let’s do this:

Slice your zucchini, tomatoes, and carrots thinly. I like to use my mandolin for this task.

Prepare all your ingredients and get ready to layer!

I go in the following order: noodles, sauce, pesto, veggies, cheeses, spinach. Then start over with a new layer of noodles, so you have 3 layers by the end. Top the last layer of spinach with a little extra cheese.




Cover with tin foil. I tucked in some italian bread, red wine, and two pieces of this cake that I happened to have made the day before for a birthday.

Plus a note with baking instructions (400 degrees covered for an hour).



As a final note, NONE of my recipes would be possible without the new app I have been using – ziplist! I was looking for a way to quickly add ingredients from recipes I found on the internet (mostly pinned on pinterest) to a running grocery list. Here’s how ziplist works for me:
(Note: This post is in no way sponsored by Ziplist – I can assure you they have no idea who I am. I just like it!)

1. Go to ziplist and create an account.

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2. Drag the ziplist toolbar icon onto your bookmark bar.

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3. Find any recipe you like on the internet and click your new bookmark bar.

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4. The ingredients get added to your “recipe box”.

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5. Click “add to list” and choose the ingredients you want added to your grocery list.

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6. Download the app from your app store. Take your app to the store and shop!



Do you guys use an app for grocery lists? I’d love to know!!

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Cauliflower “fried rice”


Some people find it hard to believe that I don’t like rice. I just think it’s boring and a total waste of my time calories. If I’m gonna eat empty calories, it’s gonna be cake and not rice, ya hear? So when I started seeing recipes for cauliflower “fried rice” I was all over it. Genius: fried rice with nutrients!

Cauliflower “fried rice”, makes about 3 servings

-2 T sesame oil
-1 small onion
-1 cup sliced mushrooms
-1 large head cauliflower
-1 knob fresh ginger (we’ll grate this to be about 1 T ginger)
-2 cups mixed frozen vegetables
-1 cup frozen kale
-1/2 cup sliced water chestnuts (optional, for crunch)
-1/4 cup raw cashews
-salt & pepper
-2 eggs
-2-3 T soy sauce (or aminos to make it gluten-free)

Let’s do this:

Dice your onion.


Get the oil heating in a large skillet over medium heat and add the onion.

In the meantime, chop the cauliflower florets into roughly bite size pieces.

Add the cauliflower in batches to the food processor.

Process for about 10 seconds – until “riced”. You don’t want to process for too long or it will get mushy.

Empty the riced cauliflower to a large bowl and move to the next batch.

Once the onions are soft, add the mushrooms.

Peel your ginger and grate it. I use a microplane.

Once the mushrooms are soft, add the ginger and stir to combine. Add the cauliflower and stir. Reduce heat to medium-low, cover and cook for about 5 minutes. You want the cauliflower to soften but not get mushy.

Remove cover and add the frozen vegetables, kale, water chestnuts, and cashews. Stir to warm up the veggies.



Crack the two eggs in a small bowl and whisk. We need to cook the egg. You have a choice: you can scramble the egg in a separate pan, or you can make a hole in the middle of the veggies and add the eggs like I did. Either way, let the egg cook through and then stir in with the rest of the cauliflower. Add the soy sauce and stir to combine.



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Weekend vegetable stew


For DR-Dad’s birthday, we went a silent retreat. Luckily, he wasn’t offended that I volunteered to spend time with him as long as he didn’t talk. (Kidding!)

We really did go on a silent retreat though. It was only one day, thankfully, because DR-Dad doesn’t exactly have a career as a monk ahead of him. At one point, he ran around the room shouting “I just LOVE these socks!!!” Yep, that happened. At a silent retreat. Anyone who hadn’t grown up with this man might have been embarrassed.

One great thing came out of the retreat though (besides quality time, of course). This stew. It was served at lunch, and the woman who ran the retreat was kind enough to give me the recipe. It is the perfect fall sunday dinner. I’m packing up the leftovers now for lunch.

Weekend Vegetable Stew, adapted from Veggiyana Cookbook

-8 cups vegetable broth
-2 cups water
-1/2 cup pearled barley
-1/2 yellow split peas
-1/4 cup white beans (I used baby lima beans)
-1/2 cup dried mushrooms (I used shitake, but any will work!)
-1 T thyme
-1 t cumin
-1/2 t coriander
-1 t marjoram
-2 t salt, divided
-1 T celery seeds
-1 bay leaf
-3 medium carrots
-1 onion
-2 roma tomatoes
-1 cup frozen corn kernels
-1 cup frozen peas
-6 kale and/or swiss chard leaves (I used a combination)
-1/2 cup canned pumpkin
-1/4 t paprika
-1/2 t pepper

Bulk aisle goodies:

Dry goods:


In a big ol’ pot, add your water and broth, split peas, barley, beans, mushrooms, thyme, cumin, coriander, marjoram, 1 t salt, celery seeds, and bay leaf. Bring to a boil and then reduce heat to medium. Cover and cook for an hour.

While you wait, slice your carrots and dice the onion and tomato:

Add the carrots, onion and tomato to the pot. Cover and cook  for another 10 minutes.

Remove the stems of the kale/chard and tear into pieces.

Add the corn, peas, kale/chard, pumpkin, paprika and 1 t salt. Cover and cook  for another 10 minutes.


Serve with some crusty bread! Pray that your dad doesn’t have any more antics up his sleeve.


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Whole Foods Detox Salad Copycat


The “Detox Salad” at the Whole Foods salad bar is one of my favorites. I am really not a fan of raw broccoli, but somehow it’s ok when it is completely pulverized, as it is in this salad. I had been meaning to recreate this salad for a while, and then I remembered that Oh She Glows had done a remake of it. Of course I can’t leave well enough alone, so I added some kale and a little olive oil. I’ve been having it for lunch ever since. This recipe makes A LOT of detox salad. Enough for me to take it for lunch 5 days a week and the Huz to have a few tablespoons of the leftovers.

WF Detox Salad Copycat recipe, adapted from Oh She Glows Detox Salad, makes about 12 cups
-1 bunch carrots (about 3/4 pound of carrots, after the greens were removed)
-2 bunches broccoli
-1 head cauliflower
-3-4 leaves kale
-about 1/2 cup fresh parsley (more if you like parsley)
-1/2 cup sunflower seeds
-1/2 cup raisins
-1 cup currants (a.k.a. tiny expensive raisins. just use raisins if you can’t find these)
-1 T olive oil (the WF version is oil-free, but I have always read that the vitamins in raw veggies are absorbed better when eaten with a little oil, so I added it. Also, is this true?)
-juice from 1/2 lemon
-1 t kelp granules (optional)
-salt & pepper


This recipe comes together pretty quickly if you have a food processor. If not, roll up your sleeves and grab your elbow grease and let’s get started.

Start with the carrots. If you have this attachment for your food processor, your life just got way easier – it shreds for you!

Shred the carrots. Before:


Add to the biggest bowl you can find.

Now roughly chop your broccoli and add to the food processor. Process for about 5 seconds (one one-thousand, two one-thousand…). I processed the broccoli in three batches.


Also, this is what it would look like on your windows if it could rain broccoli and carrots:
Add the broccoli to the carrot bowl.

Now on to the cauliflower.

Roughly chop and add to the food processor. Process in about 2-3 batches for about 5 seconds each. Each batch should look like this:

Add to the carrot/broccoli bowl.

Now for the kale. Cut the leaves off the stems and add the leaves to the food processor and process for about 10 seconds.



Add to the bowl. I used about half a cup of parsley. Before:


And after:

Add the kale and parsley to the carrot/broccoli/cauliflower mixture.

Now add the raisins, currants, sunflower seeds, olive oil, lemon, kelp granules, and season with salt and pepper. Mix well.


All packed up for lunch!

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Fall veggie & lentil overload


I need to start this post by thanking everyone for the birthday wishes. That was certainly a crazy day, but I think it was the best birthday I have ever had. Waaaay better than the year I had my party at Funway and a giant squirrel on roller skates force fed me ice cream while I had brainfreeze. Also, I had a perm.

Anyway, I can’t believe I almost didn’t blog about it – I’m really glad I did because so many of you wrote me with acts of kindness that you had done that day. It’s like November 2nd became random act of kindness day, which was truly the best gift ever.

Back to the present. I went a liiiittle bit cookoo at the last farmer’s market. It was our last one! In an apparent effort to have farmer’s market dinners for the rest of the year, I went long on veggies. Like, super long. I do this kind of thing of all the time. Witness the last time I wanted everyone else to have fun; I “went long” on wine. But that is another story.

I had to find a recipe to use up all of my veggies before they went bad, so I found this recipe in Whole Living and adapted it to include a couple additional veggies that I lugged home from the market.


Butt-load of veggies with lentils, serves a small army.

-1 bunch carrots
-1 small bunch celery
-1 acorn squash
-1 red onion
-about 4 cups brussels sprouts
-2 large golden beets
-5 T olive oil
-1/2 c french green lentils
-1 shallot
-1 head garlic (optional)
-4 t apple cider vinegar
-1 t mustard

Let’s do this:

Heat oven to 425. Start prepping your veggies: cut onion into wedges, half carrots lengthwise, slice squash and beets (see picture below), cut brussels sprouts in half, slice your celery, cut off the top of your garlic.

Arrange veggies on baking sheets and spray or drizzle 2 T of olive oil. If you are roasting garlic, pour about a teaspoon of oil over the exposed cloves. Roast for about 30 minutes, turning veggies once.


While veggies are roasting, cut your shallot in half and place lentils and shallot in a saucepan and cover with water by 2 inches. Bring to a boil and simmer covered for about 20-25 minutes. Drain the lentils, and throw out the shallot. Remove the garlic cloves from their steamy little pods and add to the lentils.


To make the dressing: Combine vinegar, mustard, and 3 T of olive oil in a small food processor or blender for about a minute until combined (if you don’t feel like getting your blender out, then just whisk together in a small bowl). Toss dressing with the lentils and top with your veggies.



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Most hilarious search terms and Roasted Garlic & Carrot Hummus


Whenever I need a quick pick-me-up, I glance through the google search terms that lead people to this blog. There are some real gems in there. For example:

fat belly sew     (hmmm… I guess they get my fish costume?)
mouse poop in quinoa      (huh!?!?)
ironic mattress      (huh?!?!)
how many calories are in a piece of toast
panty shelf      (guessing they end up at my PANTRY shelf – big difference)

Good times. I’m sorry I can’t help the gal who found mouse poop in her quinoa. That’s rough.

In other news, we’ve been getting tons carrots and garlic from our CSA. I was inspired by this recipe, which I found after googling how to get mouse poop out of my garlic and carrots. Just kidding.

Roasted Garlic & Carrot Hummus, makes about 4 cups
-1 bunch carrots
-1 head garlic
-about 1/2 cup olive oil
-1 can chickpeas
-2 T tahini
-1 T cumin
-1 T corriander
-juice of one lemon
-salt & pepper


Prep: Preheat oven to 375. Wash and cut your carrots so they are about the same size. Cut the top off your garlic head so the tops of the cloves are exposed. Drain and rinse chickpeas.

Let’s do this:
Line up your carrots on a cookie sheet with your garlic. Drizzle some of the olive oil over the garlic cloves. Drizzle (or spray, if you have an olive oil mister) olive oil on the carrots. Reserve the remaining olive oil for the hummus.


Roast for about 30 minutes or until carrots and garlic are tender. Add carrots and garlic to a food processor and process until smooth.


Add chickpeas, tahini, spices, and lemon juice to food processor. Drizzle in olive oil until desired consistency is reached, then season with salt & pepper.


Sprinkle with a little extra cumin and serve!


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