Green Popcorn
Makes 8 cups
1/4 cup popcorn
2 T coconut oilsea salt to taste
1 Tbs Herbamare or Gaylord Hauser Vegetable Broth
1 tsp spirulina
2 tsp nutritional yeast (optional)
1/4 cup freshly grated parmesan (or other favorite cheese)
2-4 Tbs melted kerrygold butter to taste!
1) Melt coconut oil in large, heavy saucepan with tightly-fitting lid (or popcorn maker).
2) Add corn and cover tightly, cooking over medium heat, and shake constantly until popping starts.
3) Lower heat slightly and cook, shaking, until popping dies away.
4) Pour popcorn in large bowl. Add sea salt, herbamare, spirulina, nutritional yeast, cheese, and melted butter.
5) Mix well and enjoy!
Can be a meal, served with slices of cheddar and apples or other seasonal fruit! This also makes a great homemade snack; perfect for taking to the zoo or other places where overpriced junk food abounds!
I haven’t made this above recipe (YET!). I just found it this morning as I am here at work (NOT working, LOL….) and doing some research on “menu planning.” It sounded so interesting that I wanted to share it here for a few brave souls that may want to try it along with me.
On the topic of menu planning, I don’t know why this is an area in which I fail miserably.
How difficult is it to make a menu and stick with it?! It would help save on grocery costs, and most importantly, cut down on my moans and groans of “Oh, God, what are we eating tonight…”
I think part of the complaint is that my cooking skills are much to be desired.
The times when I have actually prepared a menu, it’s been the most UNstressful time; I come home from work and know exactly what needs to be done, and it usually means that we can eat dinner as a family. But the times when I don’t have a menu, I’m scrambling for something to whip up quickly in a short period of time.
That’s the kind of stress I don’t want.
So, this is my first promise to myself to get a bit more organized and CREATE A WORKING MENU.
I want meals that take 30 minutes or less (during the week)…..are vegetarian….are full of nutrients and vitamins….and are liked by my whole family.
Chickpea and Tomato Casserole
I made this last week. I’ve made it several times. It involves blending up a bunch of chickpeas and garlic, salt and pepper, and fresh tomatos or tomato sauce…..with whatever spices you want (basil? oregano?). Then mix it in with some macaroni and a bit of milk. I like to use the Barilla Plus macaroni, which has added protein and flaxseed in it, I believe. Pour into casserole dish. Take some stredded mozz cheese and mix the cheese with bread crumbs and a bit of olive oil, and coat on the top of the the pasta in the casserole dish. Bake for 30 minutes or so. The bread crumbs will make the top nice and crunchy.
But….um……it turned out QUITE DRY.
The good news is that Kwasi and I were able to salvage it by sauteeing some oil and garlic, and spring onions, pouring in some extra tomato sauce, and dumped in the casserole.
Result: YUMMY!
If anyone’s got some nice vegetarian (EASY and QUICK) recipes, please forward to me! I need some ideas!!!
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