Monday, February 17, 2014

New Website Coming Soon!

Hang with me as I launch a new website!  It's in the works now as some of you may have already seen with it inadvertently going live during the reconstruction process.  I can't wait to share my new digs with you all!  I'm still here creating recipes and books.

Monday, February 10, 2014

Zucchini. Period.

Zucchini.  You all know this vegetable.  Some of you may love this vegetable like I do.  Some of you may have your qualms about it.  This post is for both of you and everyone in between.  

Zucchini is one of those chameleon-type veggies that you can easily hide in a muffin without anyone suspecting a thing.  It's also one of the easiest veggies to grow!  Last summer we couldn't keep up with our zucchini plant.  It had a mind of it's own.  I think it was on a mission to take over the yard.  Scary.  The raccoons were happy though!  

Anyway, this simple (did I say simple?) side dish is so full of flavor, even with just a few ingredients.  I love using coconut oil to saute vegetables as it gives them a bit of a flavor explosion.  The oil mixed with a touch of garlic and salt is all you need to kick this zucchini up into high gear!  

So why do you even care about adding zucchini into your diet?  Let me count the ways! Zucchini is loaded with magnesium, a mineral which supports muscle contraction and aids in the strength of your bones.  If that's not enough, zucchini is a fiber-rich food, helping your digestive system do it's thing.  It's also full of folate which helps support metabolic function.  

Sauteed Zucchini
makes 4 servings

4-5 medium zucchinis
1 1/2 tsp. coconut oil
1-2 cloves garlic, minced
sea salt to taste

1.  Slice zucchini on an angle (to look extra fancy!) about 1/4" thick.  

2.  Heat oil in a large saute pan over medium heat.  Toss in garlic and stir constantly for 1-2 minutes.  Add zucchini and saute for 5-7 minutes, stirring occasionally, until browned.  Sprinkle with salt.  Serve immediately.  

I love serving this over rice with tofu or in a corkscrew pasta salad-type dish.  Sometimes we eat it with baked potatoes and faux meat or seitan.  

Other ways to enjoy zucchini are in the raw by slicing up zucchini sticks and dipping them into hummus or guacamole, slicing it thin to create a low-carb lasagna, or rolled up for a fun and healthy appetizer.  It's also budget-friendly!  And as a mom of three growing, hungry boys I can fully appreciate that.  

These are just some of the zucchini-filled recipes we've eaten over the years.  I didn't realize how many there were!  See what I mean about it being a chameleon-type food?  

Raw Zucchini Chips (one of my faves!)


Twitter: @VeggieKidsBlog
Facebook: @VeggieKids.Blogspot
Pinterest: @VeggieKids
Instagram: @VeggieKids
YouTube: @VeggieKidsBlogspot

Friday, February 7, 2014

Mommy Rant Plus, The Winner of Valentine's Day Giveaway

This week flew by.  They all do now that I'm back at work.  When I was a full-time stay-at-home-mom the days seemed much longer.  I am so grateful that I had 9 years at home to raise my boys but I can honestly say that I am ready to be back in the work force again.  Stay-at-home-mamas and papas have a tough job but it really is the best!  

Before I was home with my babies I was a fashion designer in San Francisco.  It was a competitive industry with long hours, though it certainly had it's glamorous parts (like flying into LA for the day to shop where all the celebrities shop for the latest trends!).

Now, years later and after having spent so many of my hours while staying home devoted to Veggie Kids, I'm shifting careers to become an elementary teacher.  I absolutely love being in the classroom with such pure souls and hope to infiltrate their brains and bodies with my veggie-power talks!  

This blog will always be something I turn to for sharing any and all healthy, veggie-filled recipes I think y'all would like.  My sole purpose for this site is to share my own knowledge and experiences with feeding my family plant-based meals.  Whether you're a vegan or not, it really doesn't matter to me.  I just want you to feed yourselves and your families nutrient-dense, whole foods to live a better life.

This year I'll be focusing more on why we should all be eating more vegetables, fruits, fiber, green smoothies, chia seeds and all that "stuff".  I have some personal stories to share on the subject so stay tuned!  Wishing you all a great weekend!

Thank you to everyone for entering the LOVE contest! The winner is...


Please email me your info. so I can get your prizes shipped off to you!

Coming up next...


Twitter: @VeggieKidsBlog
Facebook: @VeggieKids.Blogspot
Pinterest: @VeggieKids
Instagram: @VeggieKids
YouTube: @VeggieKidsBlogspot

Monday, February 3, 2014

Love Month: A Valentine's Day Giveaway!

Although it seems like Christmas was yesterday it is officially February which means Valentine's Day is right around the corner!  Ahh....the month of love.  Even if you don't have a boyfriend/girlfriend/spouse/significant other to share it with I'm sure you can find someone you care about in your life to do a little celebrating.  I mean, what a great excuse to turn on some smooth music and eat chocolate!  I'm in!  

But before I go on about the giveaway, I must share these pictures of my baby who is officially no longer a baby.  Jett turned 5!  He's been waiting for this day because he thinks he gets to go straight to kindergarten now (we're working on the concept of time).  Sorry to those of you who have already seen enough pics of this guy on FB & IG!  

We had a family-fun day full of surprises.  We didn't tell him what we were doing for him and the older boys were so happy to share a secret Jett didn't know!  Lunch at P.F. Chang's (a vegan-friendly, veggie-filled menu...I highly recommend the non-alcoholic cocktails. wow!), then off to Build-A-Bear where he picked out a Red Panda with a Spiderman suit.  And no birthday would be complete with a trip to the Lego store.  Then home for quadruple layered vegan birthday cake and a movie ("Cloudy With A Chance of Meatballs 2").  

Now back to the giveaway!  One lucky winner will receive one copy of Sweet Debbie's Organic Treats, Allergy-Free & Vegan Recipes from the famous Los Angeles Bakery plus one copy of David Ian's Valentine's Day CD full of romantic, smooth music.  You might remember me featuring David Ian's Christmas CD during my Vegan Holiday Giveaway in December.  I love, love, love his music and the best way to describe it is like a smooth mix of "Charlie Brown" music.  It's the kind of music you can just sit back and let play without feeling a bit distracted.  

Debbie Adler's cookbook is loaded with healthy treats from Potato Pizza Wheels to Fudgy Fig-A-Mama-Jig Bars to Sunflower Buttercup Brownies (pictured below).  With so many kid suffering from food allergies these days and feeling ostracized during birthday parties or school functions, this cookbook is the perfect solution.  All of Sweet Debbie's recipes are gluten-free, egg-free, dairy-free, soy-free, sugar-free and nut-free!  Wow!  Debbie is known for her delicious cupcakes and started her baking journey due to her own son having food allergies.  

I'm making these ASAP!!!

Comment below one way you'll spread the love this month! 


1) Follow & Tweet: @VeggieKidsBlog #Vegan Valentine's Giveaway!

2) Follow VeggieKids on Pinterest

3)  Like Veggie Kids on Facebook

Open to continental US residents only.  (Sorry to my international followers!)
One lucky winner will be randomly drawn and announced on Friday, February 7th.


Twitter: @VeggieKidsBlog
Facebook: @VeggieKids.Blogspot
Pinterest: @VeggieKids
Instagram: @VeggieKids
YouTube: @VeggieKidsBlogspot

Monday, January 27, 2014

Pumpkin Muffins

Is there ever a bad time for muffins?  I love muffins (and mini muffins) any time of the year because they travel so well and pack so much nutrition if you do it right.  My kids love zucchini muffins, banana muffins, lunchbox name it.  These pumpkin muffins are great for snacking and packing!  And I like that they're full of Vitamin C to boost that immune system.  Use whole wheat flour or a combination of half whole wheat, half all-purpose for a healthier muffin.  I also recommend switching your sugar from refined white sugar (bleh!) to coconut sugar or date sugar, both of which contain minerals and are lower on the glycemic index.  

Vegan Pumpkin Muffins
makes 12 regular size muffins or 24 mini muffins

1 C. non-dairy milk
1 Tb. vegetable oil
2 Tb. pure maple syrup or agave nectar
3/4 C. pumpkin puree
2 C. all-purpose or whole wheat flour (I like a combo of 1/2 & 1/2)
1/2 C. coconut palm sugar (or date sugar)
1/2 tsp. baking soda
2 tsp. baking powder
2 tsp. pumpkin pie spice (or use 1 tsp. each nutmeg & cinnamon)
pinch of sea salt

optional: walnuts or chocolate chips

1.  Preheat oven to 350F.  Prepare a muffin or mini muffin tin by lining it with muffin cups (or spray with non-stick cooking spray).

2.  In a large bowl, mix together milk, oil, syrup or agave and pumpkin.  

3.  Stir in flour, sugar, baking soda, baking powder, spices and salt.  Mix until smooth. Add walnuts, chocolate chips or whatever you desire!

4.  Carefully spoon the batter evenly into muffin tins, filling 2/3 full.  Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.  



Twitter: @VeggieKidsBlog
Facebook: @VeggieKids.Blogspot
Pinterest: @VeggieKids
Instagram: @VeggieKids
YouTube: @VeggieKidsBlogspot

For my international viewers, did you know you can use Google Translate on the right side bar of the site to read my posts in your language?  Such a cool gadget.