Veggies on the Barbie!

***BIG SIGH***

I’m exhausted! My 3 day weekend has been packed full of socializing, food, and swimming, and Im tired! I hardly did anything productive this weekend, which means this evening will include lots of laundry, dishes and food prep for the week. Until that starts though I have LOTS to blog about! There will probably be 3 posts today for your reading pleasure.

We spent most of the weekend with our friends Jenny and Justin and their 16 month old Liam (our adopted nephew) BBQing and just lounging. Saturday they had a bunch of people over to BBQ, and I brought stuff to make Veggie Kabobs! I love going to Jenny’s because she eats very similarly to us, and always has a chicken or turkey product to BBQ. This time she made the most AMAZING (wish I had a pic) lean chicken and spinach burgers! So good! They were packed full of yummy spinach and spices befor going on the grill. I totally meant to get the recipe, I’ll have her FB it to me.

On to the Kabobs, I went to Sunflower Market which is our local discount organic health food store and bought:

1 Yellow Squash

2 zucchini

1 white onion

1 red onion

1 red pepper

1 green pepper

1 yellow pepper

1 box of mushrooms

ALL FOR $10! Damn vegetables or so cheap its ridiculous! Why anyone says eating healthy is expensive is beyond me (well unless you do major organic)

this made probably 20 skewers.

TIPS:

– Soak wooden skewer sticks in water so they don’t burn up on the grill

-Cut large-ish Hunks of the veggies, they skewer better

-Buy small whole mushrooms or cut large ones only in half not slices. They tend to break off the skewer

-Spray both sides of the Veggie Kabob with PAM before laying on the grill.

Other than that’s its super easy and quick! Just cook them until the edges get a little black and they are done! And super healthy! For leftovers you can de-skewer than and throw them in some whole wheat pasta for a light pasta veggie salad. We ate them 3 days in a row!

Granny Smith Apple Chips

I love Costco, they always have fun new foods to try, and I really think they do an honest job at providing healthy options (ignore everything in the freezer section). We usually only purchase meat, cheese, and sometimes produce at Costco. They have really cheap produce, although it’s not organic. Same with meat and fish, cheap but not organic. However sometimes they bring out a new product and they suck me into buying it.

Todays item was Bare Fruit 100% Organic Granny Smith Apple Chips. If I remember right they were around $5 for the bag. The ingredients is what got me though:

Also nutrition wise they are really good:

I love that there is no added sweetener or preservatives, these are CLEAN! Also (and I know this sounds funny) but they aren’t TO DIE FOR delicious. I mean that I am totally able to stop myself at like 10 chips, and not feel the need to eat the entire bag. This is an important factor when purchasing snack foods for me.

I hope Costco carries these for a while, it looks like you can also purchase them online too. You should try em! Id love to make my own with a food dehydrator, but these are so perfect, mostly crisp with a little chew that why bother…lol! Oh and they are made in Washington! I know I’m not currently living there, but it still feels like “buying local” to me.

Oh and in other Apple News Mr. Gaunt bought an apple slicer! At first I thought it seemed stupid and useless, but it is bad ass! I love it in the mornings when I want some apple slices and peanut butter to take to work, this makes it so much faster!

Transylvania Veggie Dip


I got this at the Farmers Market yesterday. The woman was from Transylvania (how bad ass is that?) and she said it was a famous recipe there. Its 100% natural veggies + Tomato Juice + a little salt. Totally vegan! I tried to google a recipe for this and found NOTHING! Typing in “Vegetable Dip” only brings up ranch style dips. This IS  vegetables. Mr. Gaunt and I dipped our new favorite Pita Chip from Whole Foods: 365 Whole Grain with Flax Seed and Onion Pita Chips in it. Oh they are so good! And pretty good for yah!

The ingredients listed in the Veggie dip are:

-Bell Pepper

-Onion

-Carrot

-Eggplant

-Beans

-Tomato Juice

-Oil

-Salt

-Pepper

-Bayleaves

You can get it at the Highlands Ranch Farmers Market or the Southwest Plaza Market Its around $6 for a small mason jar, which is why I would like to try to make it on my own. We already ate the whole jar…lol! If anyone has any recipes for this please let me know!

Spring Rolls NOT FRIED!

Whenever Mr. Gaunt and I go to Pho, we always get the Vietnamese Spring Rolls with Peanut Sauce. they are really fresh and yummy. Not that a deep-fried spring roll isnt yummy every now and then, these ones are just so guilt free.

I have been wanting to try to make them for a long time, but could never find the right wrappers. I could always find the kind you fry, but not the fresh ones. Last week I was at Whole Foods looking at the Asian Noodles, and there they were! I guess I assumed they would be in the refrigerator section like the frying kind. They aren’t, they are dried on the shelf in the asian aisle.

A few days later Mr. Gaunt and I walked (yup we walked 3+ miles 3 times this week!) to Whole Foods and got some veggies to make these rolls. I didnt really have a specific recipe, but a number of them said to use the following:

-Cucumber

-Cilantro

-Carrots

-Sprouts (that we got in our Door to Door Organics box)

-Cabage

-Shrimp (optional if you are doing Vegan or Vegetarian version)

Off on our walk

Wearing my new "Habitualize Kale" shirt! So bad ass!

Things are blooming and all the streets smell like cherry blossoms.

My new produce bags that I purchased on Etsy. Awesome!

I definitely wouldn’t say these are easy or fast. Theres a lot of prep work, and a lot of mess because you cut everything into tiny match sticks. You have to thaw shrimp and you dip the rice paper wrap in water to make it soft. I think these are well worth paying for. Still kind of fun to make.

All the veggies prepped and ready to go.

Rice paper ready to soak and get soft.

Ready to Wrap

The wrapping was the hardest part. I imagine its like learning to swaddle a baby, the first time you do it its all messy and not tight. I struggled to not tear or tangle the rice paper. In the end a few were ok looking, but most of them were saggy and wrinkled. Oh well. Also we didn’t do peanut sauce, so we just dipped it in Hoisin Sauce that we already had on hand.

Using The Beets!

Beet and Potato Roesti

I got Beets in my Door to Door Organics box last week. We have never cooked Beets, nor had I eaten many Beets as a kid. Both Mr. Gaunt and I weren’t sure if we even liked Beets all that much. I searched around Food Gawker for a Beet Recipe, and this one stood out “The Only Way I Can Get My Husband To Eat Beets” Well if it works for her husband, it should work for my boyfriend!

The recipe was pretty easy to follow and pretty quick too. Even the “flipping” of the Beets wasnt to scary (and I usually HATE flipping things). The only thing that I would mention was that her recipe say to use 4-6 Beets that make 1/2 a cup of shredded Beet, but I used 4 (maybe kinda big?) Beets and it made about 2.5 cups. I didn’t want to waste the rest of the shredded Beets so I threw them in a ziplock bag in the freezer. I’ve never frozen any starch product like that, so who knows if it will keep.

Pink Beet Hands!

I used low-fat butter and Fat Free Sour Cream to reduce the calories.I also used Whole Wheat Flour, because that’s all we even have anymore. My feeling is if I can’t make it with Whole Wheat Flour, why bother.  I still thought they had a definite Beet taste (which isn’t bad, just unique) but Mr. Gaunt freaking LOVED these, he ate almost the whole thing! He thought they tasted like a big potato pancake. I was thrilled to see him gobbling up Beets, and I’ll definitely make this again. It says its more of a “side dish” but we just had two slices with a big salad and we were full.

This recipe could also easily be made vegan, just use vegan Butter and vegan Sour Cream!

The recipe is as followed (taken from Dinosaur Dishes: Delicious easy, healthy meals on a shoestring budget):

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Beet and Potato Roesti

serves 4-6 as a side

Ingredients

4-6 medium beets, About a 1/2C when grated
2 small potatoes, scrubbed
salt and pepper
4 scallions, chopped
½ cup flour
2 tablespoons butter

Instructions

Trim and scrub the beets then peel them. Grate them into a medium bowl. Start preheating a large (12″) skillet over medium heat. Working fast, so they don’t discolour, grate the potatoes into the same bowl as well. Add the salt, pepper, and scallions and combine well. Then add the flour a few tablespoons at a time until well combined.

Melt the butter into the skillet until it foams. Put the mixture into the middle of the pan and flatten out with a spatula. It should be a centimeter or thinner. Cook for 8-10 minutes until nice and crispy.

You will need to flip it over. To do this place a large plate over top and flip the frying pan over then slide the roesti back into the pan. Cook until the other side is crispy about another 8 -10 minutes.

Serve hot or at room temperature with green onions on top.  We also like to dollop some sour cream or plain yogurt on each slice.

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Shredding Beets. Be careful because it's so red you can't tell if you cut yourself.

In the pan.

Like a Beet Pizza!