It’s Abraham Lincoln’s birthday today. It’s also my mom’s. She would have been 56 today.

She died October 23rd, 2014. A day I will never forget.

It was sort of a shock. She was diagnosed with extensive lung cancer late August/early September 2014. By the time her cancer was discovered it had progressed to her femur, hips, spine and brain. Her lungs were almost unrecognizable.

After she was diagnosed while under a large number of pain medications, she told me she wouldn’t live until Halloween. I told her that she would, of course, that was silly.

But she didn’t.

Halloween was always her favorite holiday. She would rake all the leaves into gravesites on our front lawn and mark them with huge tombstones that she made herself that read “Here lies Drop Dead Fred.” She would make a scarecrow out of a pair of old overalls that would sit on our porch. And she always had a lavish costume. She loved to pass out candy and enjoyed frightening the kids that would come to the door.

Most years, I would trick or treat for only 20 minutes and then run home to hide in one of the gravesites and jump out when kids came to the door for a good scare!

She loved to throw parties for all the adults when trick or treating was over. She also loved playing pranks. One year, she “cut” her finger, squeezing out what seemed to be a gallon of blood to scare her friends. I can remember her laughter when her friends started panicking.

Her laugh is something I will never forget. She had this outrageous, infectious cackle. She would throw her head back and her laughter would surround you until you couldn’t help but laugh too.

When I was a kid, she was my idol. She was my best friend. I wanted to be just like her.

She was strong and independent and smart. She could do anything she set her mind too.

My parents divorced when I was two years old and I don’t remember seeing much of my dad. When I was five, my mom bought a house that needed a ton of work. She fixed that house herself. She had help here and there, but I remember her putting shingles on the roof, drilling down new baseboards, installing a new water heater.

She hardly ever called a repair person. She just learned how to fix things herself.

She was unstoppable.

But as we all learn as we grow up, our parents aren’t who we thought they were. My mom was a dreamer. No one could tell her what to do. She was a rebel. She was terrible at being an adult.

When I was 21, she lost our house and from that point forward, I became the caretaker. I paid her bills, I had the job, I was the grown up.

For a long time, I resented her for it. I was so angry that she took away my adolescence. I had to work two jobs to support her. I didn’t go away to college like I had planned, I didn’t travel like I had planned.

Even up until the day she died, I was angry. I was so angry that she let herself live the way she did. That she didn’t ask for help. That she didn’t apologize, ever. But that’s not who she was.

After she died, I stayed angry for a while. I was so mad that she left me to take care of her mess. To finish what she started. She continued to make my life difficult even though she lost hers.

It’s true what they say: “time heals all.” I miss her. I miss all of her. I’m not angry any more. Not even a little bit.

None of it matters anymore. What matters is the good memories. Spending every Mother’s Day at the zoo. Listening to Forrest Gump on road trips. Getting White Castle and throwing our french fries out of the window until the car was surrounded by seagulls. Searching for the ugliest lamp we could find at the Salvation Army. Those are the memories I treasure. Those are the memories I want to share.

Now that I’m beginning into my own motherhood journey, I have so many questions for her. I wish I had known what to ask when she was still here, but we never think we are going to run out of time.

Not a day goes by that I don’t think of her. Many nights, she visits my dreams.

And I can only hope that she knows how much I love her.

Happy Birthday, Mom.

I have thing for rice. Or noodles. Whichever. I love them.

Or bread. Or potatoes. Maybe I actually just  have thing for carbs?

My husband thinks I am such a weirdo, but I could literally sit down and eat a whole bowl of rice/noodles and butter. Super unhealthy, but super delicious!

So anytime I can add rice to a meal, I’m all for it! A yummy, easy Spanish rice recipe is perfect for Mexican dishes! This dish is so easy and I almost always have all of the ingredients just sitting in my pantry!

This could probably be made into a complete dish with some beans… hmmm… Maybe that recipe will be coming soon!

Anyway, this dish can be made in about 30 minutes. The most difficult part of this recipe is adding the rice straight to the skillet. I had never done that to rice before and the first time I made this I was really nervous!

But don’t be nervous! It will be okay! Just let the rice cook in the skillet until it is becoming translucent or a little brown, but not burned. It is better to add the vegetable broth early than burn the rice.

You can also choose to make this rice as spicy or mild as you want! I usually prefer on the more mild side, so I usually have mild salsa. But if you like it spicy, add some hot salsa to kick up the flavor!

Quick Cheesy Spanish Rice

Ingredients:

2 tbsp oil

2 tbsp chopped onion

1 ½ c uncooked white rice

2 c vegetable broth

1 c chunky salsa

½ c shredded cheese

Directions:

  1. Heat oil in a skillet over medium heat. Add onion and cooked until tender, about 5 minutes.
  2. Mix rice into skillet, stirring often.
  3. When rice begins to brown/become translucent (but not burned), stir in vegetable broth and salsa.
  4. Cover and simmer for 20 minutes until liquid has been absorbed and rice is fluffy.
  5. Turn off heat and add cheese. Cover until cheese is melted.
  6. Serve!

 

I’m just going to say it. I hate cauliflower. I don’t like the smell or the taste or the texture. I don’t even really like the color. I don’t know why, but I’ve always had an aversion to cauliflower.

But my husband loves it. He is a really good vegetarian because he loves all vegetables. Me? I’m like a child… I have to hide vegetables in the food I make so I will eat them. Fruit I could eat all day, but vegetables… I’m pretty picky.

So to ensure I am getting enough veggies and to please my husband, I make recipes that I love and replace unhealthy items with veggies. Like this lovely Cauliflower Mac and Cheese!

Truthfully, when I first started making this recipe, I thought I was going to hate it… Because, I mean, how could you replace cauliflower with delicious macaroni and it taste good?

I will tell you that I honestly can’t even tell that the cauliflower is there. This dish is so good that it has really opened my eyes (and mouth) to other cauliflower dishes like cauliflower mashed potatoes and cauliflower alfredo sauce.

I have made this as a side for regular dinners as well as Thanksgiving dinner.

Hope you enjoy it as much as I do!

cauliflower mac and cheese in dish

Cauliflower Mac and Cheese

Ingredients:

1 head cauliflower

1 c milk (can use cow milk, but I use almond or cashew milk)

1/4 c cream cheese

1 1/2 c shredded cheddar cheese

1/4 c plain Greek yogurt

1/4 tsp garlic powder

salt and pepper to taste

3 tbsp melted butter

2/3 c Panko bread crumbs

1/4 c. grated Parmesan

Directions:

  1. Preheat oven to 400 degrees
  2. Cut cauliflower into small pieces (florets and stems) and place in a casserole dish.
  3. Roast cauliflower 15-20 minutes, until the edges are turning brown and it is easily pierced with a fork.
  4. While cauliflower is roasting, put the milk, cream cheese and shredded cheddar into a saucepan on medium high.
  5. Slowly whisk cheese as it melts until well mixed. Add yogurt to thicken.
  6. Stir in garlic powder, salt and pepper.
  7. Remove roasted cauliflower from oven and pour cheese sauce over cauliflower.
  8. Combine melted butter, breadcrumbs and parmesan. Spread on top of the cauliflower.
  9. Roast uncovered for 15-20 minutes until crumbs and golden brown and cheese is bubbling.

I love potatoes and I love ranch. So this recipe is one of my favorites. Maybe even THE favorite.

You take some delicious red skin potatoes and throw a little Ranch seasoning on them and boom! Party in your mouth!

My husband and I lived with his mom for a few years before we got married and bought our own house. I would make dinner quite often because she worked until late at night. I’ve never been a fancy cook. I’ve always been about dishes that are quick, simple and easy to throw together.

So I was always a little nervous cooking dinner for my mother-in-law because she is Persian. When she (or any other Persian) makes dinner, it is an elaborate feast. There will be 10 plates and bowls spread out across the table to choose from. Rice, meat, sides, salad. Tons and tons food that takes a long time to prepare.

However, she went crazy when I made these potatoes (and a lot of other quick and easy dishes too)! I was so excited that I could make something that impressed her. Now, okay, these aren’t THAT impressive. They don’t require much skill or prep, but they are SO good!

Even though we haven’t lived with her for years, she still asks that I make these and bring them over… In addition to her full Persian dinner!

P.S. They are really good as leftovers too! Make sure you reheat them in the oven or toaster oven to maintain the crispiness!

Ranch Roasted Potatoes

Ingredients:

2 tbsp olive oil

1 Hidden Valley Ranch dressing and seasoning mix

2 lbs of small red skin potatoes

Directions:

  1. Preheat oven to 450 degrees
  2. Cut potatoes into small cubes (I like to do bite size)
  3. Put potatoes in a container with lid or large baggie
  4. Add oil and Ranch powder
  5. Toss until coated
  6. Spread potatoes evenly onto a foil lined baking sheet (You do not have to foil line the pan, but I hate scrubbing the pan after making these potatoes)
  7. Bake for 30-35 minutes (We like for the potatoes to be a little burned on the edges, so I will them in until about 40-45 minutes)

When I (re)started my blog, I joined a 30 day blogging challenge to help myself blog everyday and get back into the habit of writing all the time. It has been really fun and also much harder than I thought!

One of the challenges is to do a recap of the blogs you posted for the week. So here are my 5 Best Recipes of the Week!

Wacky Cake – This is a delicious dessert crossed between a cake and a brownie. This has been a family recipe for as long as I can remember and because it is so easy, I was making this as a child. No eggs, butter or frosting here! It is a moist, not-too-sweet delight topped with powdered sugar. 

Sweet Potato Mash – One of my favorite dinner sides! It is easy, simple and quick! With only four ingredients, this side can be whipped together last minute or prepared ahead! 

Spinach Artichoke Dip – My go-to appetizer! In this dip, I have removed the typical mayo and sour cream and replaced them with healthy Greek yogurt! 

Crock Pot Lentil Sloppy Joes – YUM! I have been a vegetarian for a few years now and really missed Sloppy Joes. This recipe is so tasty and extremely easy since it is made in the Crock Pot! The “meat” is very versatile and can be used in many other recipes as well, like a pizza sauce! 

Easy Refried Beans (from canned beans) – Usually I make Crock Pot refried beans and always have some in the fridge or freezer, but occasionally I need a fast, easy recipe to add a side to fajitas, tacos, or other Mexican dish. This easy recipe is made from a can of beans and comes together really quickly! It can be changed to fit your taste and consistency preferences! 

Happy World Nutella Day!

For today’s recipe, I decided to take my favorite peanut butter banana bread recipe (since my freezer is overflowing with bananas) and add a little punch of Nutella for World Nutella Day!

I will start by saying that one of the reasons I love this banana bread recipe is because it is mostly healthy and packed with protein.

As a vegetarian, anywhere I can pick up extra protein is a plus to me! There is no oil or butter which is awesome. It uses peanut butter and yogurt to get a nice, rich texture. It’s so yummy! I also really love that you can add delicious walnuts as well! I also have added chocolate chips and a combination of nuts and chocolate in the past.

However, adding Nutella really takes all the healthiness out. BUT it is so fantastic! I love when you use Nutella in recipes, it makes them even softer and delicious!

I always make this in a 13×9 pan because I seem to always have trouble getting the middle cooked in 1 lb bread pan. I also like that it becomes more “cake” like, it is much easier to eat than a large piece of banana bread, and it cooks much faster! You are welcome to make it either way and I have left cooking directions for both below.

Nutella Peanut Butter Banana Bread

Ingredients:

1 ½ c bananas (about 4)
2 eggs
⅓ c plain yogurt
⅔ c peanut butter
1 ⅔ c flour
1 c brown sugar
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ c Nutella

Directions:

  1. Preheat oven to 350° F.
  2. In a large mixing bowl, add bananas and mash.
  3. Add eggs, yogurt and peanut butter. Mix until blended.
  4. Add remaining dry ingredients, mix well.
  5. Spread batter evenly into a greased 13×9 pan.*
  6. Heat Nutella in microwave for 20 seconds.
  7. Drip or spoon Nutella on batter.
  8. Use a knife to pull the Nutella evenly through the batter.
  9. Bake for 30-35 minutes until toothpick comes out clean when inserted into the center of the loaf.
  10. Cool for 5 minutes and enjoy!

 

Usually I make refried beans in my Crock Pot using black beans and pinto beans, but it requires a lot of planning and time. Sometimes I just don’t have that! 

So this quick and easy refried beans recipe is awesome if you are in a pinch and need some refried beans! You can easily make yummy refried beans using a couple cans of beans! 

Why not just use a can of refried beans? Sometimes I don’t have that either! Also, my refried beans in the Crock Pot are SO much better than the canned version, that I hardly ever buy cans of refried beans any more. Plus, this easy recipe is probably healthier than the canned version. It certainly tastes fresher! 

However, I always have cans of beans in my pantry just waiting to be used! This recipe is so quick and so easy and really tasty!

This is really good served as a side for Vegetarian Crock Pot Fajitas for extra protein!

Quick and Easy Refried Beans (From Canned)

Ingredients:

2 tbsp oil (I used olive oil)
2 garlic cloves, minced
2 (15 ounce) cans pinto beans (do not rinse)
½ an onion, diced small (if you prefer your beans smooth, leave this out)
1 tsp cumin
1 tsp chili powder
salt to taste

Directions:

  1. Heat oil in medium skillet over medium heat
  2. Add garlic and cook until soft, just a couple of minutes
  3. Add pintos with liquid and all spices to pan and cook until beans are heated thoroughly, about 5 minutes. Stir occasionally
  4. Take off heat and mash bean mixture with a potato masher to desired texture

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Every month my husband’s office assigns someone to bring bi-weekly lunches. Lunch is every other Monday during an office meeting. That person can make lunch, have lunch catered, assign a potluck or ask everyone to bring their own lunch.

January just happened to be my husband’s month. It always fun (and a little nerve wracking) to provide a meal for around 10 people when I’m used to cooking for two. Yes, I always make enough food for leftovers, but feeding 10 people is much different. So we have to be creative!

In the past we have done chili, soup and salad, and tacos. For one of the weeks in January, we decided to make Vegetarian Crock Pot Fajitas. It’s easy (although there are a lot of ingredients for serving) and people can choose what they like or don’t like to put on their own meals. We try to provide enough food for people to eat all week if they would like. This makes it super easy for me since I don’t have to make lunch all week for my husband. 

Since we were making this for a large group of people to eat several times, I tripled the recipe below. That’s 3 onions and 9 peppers! I wasn’t even sure it would all fit into my Crock Pot, but after an hour or so of cooking, the peppers start to cook down and fit comfortably in the pot. 

I also used a prepackaged fajita seasoning that I have from Costco. I will list how you can make your own fajita seasoning and replace my prepackaged seasoning below.

This was a huge hit by the way! Many people in the office are apprehensive about eating a lunch completely meat free, but they did it and enjoyed it! 🙂 We also served it with easy refried beans and Spanish rice

Vegetarian Crock Pot Fajitas

Ingredients:

1 Onion, halved and sliced
3 Peppers, seeded and sliced
1 tbsp oil
1 ½ tbsp fajita seasoning*
½ tsp garlic powder (my fajita seasoning does have garlic, but I like to add a tad more)
salt and pepper to taste

For serving:

6 Small flour tortillas
Shredded cheese
Tomato
Lettuce
Sour Cream or yogurt
Salsa
Avocado
Easy Refried Beans
Easy Cheesy Spanish Rice

Directions:

  1. Spray Crock Pot with nonstick spray.
  2. Place all ingredients into Crock Pot and mix until veggies are coated with oil and spices.
  3. Cook 4 – 6 hours on Low or 2 hours on High.
  4. Serve with warm tortillas and additional/optional ingredients.

*Fajita Seasoning:
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin

Hi all!

I completed my gestational diabetes test today. Something that I was really, really dreading! But it turned out to not be so bad!

After fasting for 12 hours (no food or drink), you are to down this orange (some places have other flavors) drink in 2 minutes. I had heard that it tastes awful, but it wasn’t so bad. Sort of like flat orange pop. It wasn’t enjoyable, but it was fine.

And then you wait… Your blood must be drawn exactly one hour from the minute you finished your drink. Luckily, I had scheduled a doctor’s appointment during my hour, so it went by pretty quick.

This past Saturday I hit the 27 week mark. Which means I am now in my third trimester! Less than three months to go before a chubby, cuddly baby boy moves in!

I feel really good (albeit fat…)! And thought it would be fun to document my pregnancy with the following quiz! I really wish I had started from week one… Oh well. You learn from the first one, right? 🙂

26 Weeks Pregnant

Total weight gain: 20lbs according to the doctor’s office…. A few pounds less according to my scale… But who’s counting!

Maternity clothes? Oh yeah. I can still fit into my pre-pregnancy shirts, but they fit weird, so I prefer wearing maternity shirts. I haven’t fit into my pre-pregnancy jeans for while, so I have a couple pairs of maternity jeans and yoga pants.

Stretch marks? Not yet. Crossing my fingers I don’t get any.

Sleep: Right now, I’m sleeping great! At night and during the day. 😉

Workouts: I was so good about working out in the beginning and then after our vacation in October, it really dwindled off. I have done a pregnancy barre routine a few times and every week I say I’m going to get back into it… And then I nap instead. Whoops.

Diet: Pretty much what I was eating before… We are vegetarian, so I just really need to concentrate on getting protein. I usually eat 5 or 6 small meals/snacks throughout the day.

Best moment this week:  I am so relieved that my glucose test is over and it wasn’t as bad as I had prepped for!

Miss anything? Sushi. Hard Cider.

Food cravings: Nothing really. This whole pregnancy I have wanted carbs: pasta, bread, bagels. It hasn’t really changed too much.

Anything making you queasy or sick? Nope!

Gender: Boy

Labor signs: Not yet… But I was warned today that I might start feeling contractions since I am entering my third trimester.

Symptoms: Charley horses! Ugh! I have gotten several when I am waking up in the morning and stretching. It hurts so so bad! And then my calf will be sore for the whole day and sometimes the next. I have started taking magnesium and eating more bananas to hopefully counteract them!

Belly button in or out? In. I don’t think it will pop… Probably just get flat.

Wedding rings on or off: Still on.

Happy or moody most of the time: Mostly happy.

Looking forward to: My baby shower! It’s this weekend. I can’t wait to see everyone and celebrate our baby. Plus, I can’t wait to get started on organizing and setting up the nursery!

I’ve been a vegetarian for a few years now and one of the things that I really miss is Sloppy Joe.

I know, I know… You’d think I would miss steak or bacon or something really meaty. And I did, at the beginning. But now that it has been so long, I only want those comfort foods that I adored as a child. Like the messy, tomatoey goodness of a Sloppy Joe!

I have tried to make Sloppy Joe in the past with a can or jar of Sloppy Joe mix and fake meat crumbles, but I don’t like to eat a lot of soy or preservatives, so I don’t make them very often. Plus, it just not quite as good as the real deal.

Until I discovered lentil Sloppy Joes! Throw it all in a crock pot and this just makes my day! Oh, and did I mention it’s super easy?!

It’s healthy, hearty and so versatile. My husband concluded that it would be good as a pizza sauce, so we will be trying that with some of the leftovers from this batch.

When I made this, I planned on freezing half right away because recipes usually make way too much food for two people before we are sick of eating it. But it didn’t even make it to the freezer! We ate it all (minus a small amount for pizza) in just two days!

I like to serve on a toasted bun with melted cheese and pickles! YUM!

 

Crock Pot Lentil Sloppy Joe

Ingredients:

1 cup dried brown or green lentils

1 1/2 cups vegetable broth

28 oz can diced tomatoes

2 tbsp tomato paste

1/2 yellow onion, chopped fine

1 green pepper, chopped

3 tbsp maple syrup

1 tbsp yellow mustard

1 tbsp apple cider vinegar

1 tbsp minced garlic

1 1/2 tsp oregano

1 1/2 tcp smoked paprika

1 tbsp chili powder

1 tsp salt

dash of black pepper

 

Directions:

  • Combine all ingredients in the slow cooker.
  • Cook on low for 7-8 hours or on high for 3-4 hours.
  • Enjoy!