For The Sick Days

Hello lovelies!

My handsome hubby recently got sick with a stomach bug. We aren’t exactly sure what caused it, but a lot of people in our area seemed to picking up that or a summer cold. I got the latter and am still fighting off a lingering cough. No one likes being sick! During these times, I think it is even more so important to focus on putting good into your body. You get out of it what you put in, so put in healthy!

soup fruit cookies

Minus the cookies (although sometimes delicious comfort food does do something wonderful for the soul ­čÖé ), I made us this tasty but incredibly simple dinner that lasted a few meals.

It’s not anything fancy, just a simple veggie soup and a fresh fruit cup, but boy was it good. Being sick is pain enough, and cooking seems like such a chore during those times. Thankfully this was done in all of 20 minutes, without much work on my end.

Simple Veggie Soup
1 box of organic vegetable broth
1 large head of broccoli, chopped
1 sweet onion, chopped
2 carrots, chopped
1 tbsp vegetable oil (optional)
Herbs/spices to season (garlic, onion powder, salt, pepper, etc.)
2 cups of dried brown rice

Begin cooking your rice before you start with anything else. I use a rice cooker and do 2 cups brown rice, 5 cups water. This takes about 20-25 minutes to cook which is enough time for the soup to finish up.

With your veggies chopped, throw everything into a large soup pan on high heat. Once you see it start to boil, turn it down to medium. Stir frequently. The soup should be cooked in about 15 minutes. While it’s cooking, if you’d like to make the fresh fruit cup pictured above, just chop up some banana, strawberries, green grapes, golden delicious apple, and drizzle lightly with fresh lemon juice.

After the soup and rice are done cooking, you can eat them separately or together. I like to blend up my soup with the rice, making for a creamier and more filling mixture. This is what is pictured above. It also works great if you want to leave it as a chunky vegetable soup as well. Add a few wheat crackers to the mix and you’re done!

I hope that you don’t have to get sick to enjoy this simple recipe, but I do hope you gobble it up once you make it! Have a lovely, healthy day my friends!



Faux Chicken Salad Delight

Hello Lovelies!

I originally started out writing a post today for my famous Peanut Butter Chocolate Chip cookies, but alas I couldn’t find a picture and need to make some more before I complete that post. In spite of that mishap, I found myself with an intense craving for some version of chicken salad and I NEEDED it. I mean, get out of my way, I’m bulldozing people over until I get what I want. That’s the kind of pregnancy craving I had for this stuff.

My absolute favorite version is from Whole Foods- their Mock Chicken salad. I can eat so much of that stuff that it probably isn’t good for me anymore. Unfortunately the closest Whole Foods is about 30 minutes away and that just wouldn’t do (plus Audrey was napping). So I began adamantly digging through all of my cookbooks and when finding nada there, began searching online for a quick and delicious recipe!

I came across the Fat Free Vegan blog and her post for Old Fashioned (Tofu) Chicken Salad. I had the majority of the ingredients and decided to substitute a few things in place of what I didn’t have. What I ended up with was so incredible. It made about 5 sandwiches and was completely gone by the end of dinner. Even Audrey loved it, no, devoured it! We all went back for more and I was scraping the bowl clean. Needless to say, this recipe will be back in our home very soon!

faux chicken salad

Faux Chicken Salad 

1 14 oz pkg extra firm tofu
1/4 cup veggie broth
1 tbsp soy sauce
1 tsp dried thyme
1/4 tsp rubbed sage
1/4 tsp ground black pepper
15 red grapes
large handful of pecans
2 dill pickles
5 bread and butter pickle slices
3 tbsp vegan mayo
1 tsp honey mustard

Preheat the oven to 415 degrees. Cut your tofu block into 8 pieces and place two paper towels or a clean cloth underneath and on top of the tofu pieces. Press gently to drain the liquid from the tofu into the towels. Repeat this process until most of the water is out of the tofu. Cut tofu down further into about 16 pieces. Place on a lined baking sheet.

Mix the broth, soy sauce, thyme, sage, and pepper. Pour half of the mixture on top of the tofu, then flip the pieces and pour the remaining mixture over the tofu once more. Bake for appx 20 minutes or until you see the tofu browning on the edges.

grapes pickles pecans
While the tofu bakes, chop up your grapes, pickles, and pecans to prepare for the main mix. Remove tofu from oven and let cool. ( I transferred mine to a glass bowl and placed in the fridge to speed up the process). Once cooled, using a fork or by hand, tear the tofu into irregular pieces. Add in your chopped goodies, and all the remaining ingredients.

You can refrigerate longer but we were so hungry we ate it right away on toasted bread! Next time I make this I think I’d like to include apple and celery chunks and perhaps inside of lettuce wraps instead of bread! Quick dinners like this are great to whip up for any occasion. I hope your family enjoys as much as mine did! I know I’m stuffed!