Category Archives: Stir Fry

Millet 4 Ways

This week millet was on the menu in several different ways. Millet is a gluten free whole grain and is comprised of 15% protein. In addition to protein, millet is high in fiber, magnesium and phosphorus.  It is a versatile grain that can be used similarly to rice. Here is how we enjoyed millet this week:

Creamy Millet Porridge

Creamy Millet Porridge

I told my kids I made oatmeal when they asked, “What’s for breakfast?”  Sometimes a new name will throw them off and they’ll decide they don’t like it right then and there.  I took the safe route.  They gobbled this up and had seconds!

Serves 3-4


  • 1 1/2 cups millet, rinsed and drained
  • 1 1/2 cups non dairy milk (I used Rice Milk)
  • 1 1/2 cups water
  • 1 over-ripe banana, smashed
  • 1 cup strawberries sliced
  • 2 tbsp pure maple syrup (optional)
  • Additional 1/4-1/2 cup non dairy milk


  1. Combine milk, water, smashed banana and millet in a pot.  Bring to a boil.
  2. Turn down heat to med-low and simmer 15-20 minutes or until millet is soft, stirring frequently.
  3. Using an immersion blender, puree until about 1/2 of the mixture is smooth (or until your preferred consistency).
  4. Turn off heat.  Add maple syrup and strawberries and mix until blended.  Add the additional 1/4-1/2 cup milk to get the creamy porridge consistency.
  5. Drizzle with a touch more maple syrup when serving, if desired.

Creamy Millet Corn Chowder with Greens

Corn Chowder Best

I was halfway into this recipe yesterday when I realized I never went to the farm down the road to get the fresh sweet corn I had planned on getting.  Oops!  Frozen corn kernels it was!  Although this was yummy, it would have been so much better with fresh from the farm corn!  I added lots of smoked paprika too because I just love that stuff!

Tofu Chickpea Stir-fry w/ Millet


I love anything with a tahini sauce and this did not disappoint.  If you are used to your stir-frys over rice or noodles, give millet a try for a change.  It really soaks up the sauce.  My picky daughter and my son didn’t care for this, but my other daughter really liked it, as did my hubby (which happily surprised me!  He even ate leftovers the next night….wow!)

Smoky Millet Pinto Bean Patties


This was our favorite recipe with millet this week.  This kids devoured these patties two at a time!  

Makes 10-12 patties


  • 1/2 of a small red onion
  • 4 scallions
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 1/2 cups pinto beans (or 1 can)
  • 1 1/2 cups millet, cooked
  • 1 tsp dried thyme
  • 1 tbsp dried parsley
  • 2 tsp smoked paprika
  • pinch of cayenne
  • a few shakes of liquid smoke
  • 1/4-1/2 cup Panko bread crumbs
  • 2 tbsp flaxmeal
  • 6 tbsp warm water


  1. Whisk the flax meal and warm water in a small bowl and set aside.
  2. In the bowl of a food processor combine red onion, scallions, carrots, celery, pinto beans, millet, thyme, parsley, smoked paprika, cayenne, and liquid smoke.  Pulse until combined and fairly smooth, but leaving a few pieces chunkier.  Turn out into a mixing bowl.
  3. Re-whisk the flax and water mixture.  It should be thick and egg-like consistency now.  Add to your bean/millet mixture and mix thoroughly.
  4. Add 1/4-1/2 cup Panko bread crumbs, depending on the consistency of the mixture.  You want it to hold together like a burger, so get it there with your hands.  If it feels too wet, add a little more bread crumbs.
  5. Fry these up on the stove top in a skillet over medium heat.  I have an awesome non-stick skillet that requires NO oil for browning.  You may need 1 tsp or so of oil if your pan is not as awesome.  Cook 4-5 minutes per side.

M liked these with BBQ sauce, C and K ate them with ketchup.  I made a mix of Vegenaise, ketchup and mustard.  You won’t miss the meat on a plate like this!

Smoky Millet Pinto Bean Patties Plate

And, yes, I’m trying some new editing tools for my pictures.  As much as I love photography, I usually still shoot in Auto.  I am hoping to learn a lot more in the near future and improve the pictures on this blog!!  I love that stacked picture of the millet patties.  What do you think?

Kale: Versatile and Nutritious

This week is all about Kale in our house.  We grow it in our garden and we are never lacking.  It’s super easy to grow.  It does well in high and low temps, humid or not, lots of rain or draught…this veggie is hard to mess up.

Kale was quite the “trendy” veggie among the health conscious for several years and now “they” seem to be trending away from it. However, you can’t deny the health benefits of this green goddess.  Kale is considered a superfood for many reasons.  It is incredibly high in Vitamin K, A and C.  It also boasts lots fiber, iron, calcium, folate and magnesium.  In fact, per calorie, kale is higher in iron than beef and higher in calcium than dairy milk.  Kale is high in antioxidants and can reduce your risk for many different cancers, including breast and prostate.

Kale is very versatile.  You can add it to just about anything from smoothies and dips to casseroles, soups and pastas.  I often use it interchangeably with cabbage…it is part of the cabbage family after all.

Here are a few of the kale recipes we enjoyed this week:

Kale Grapefruit Smoothie



  • 1 extra ripe banana, cut into chunks and frozen
  • 1/4 – cup unsweetened vanilla almond milk (or more depending on desired consistency)
  • 1/2  cup frozen pineapple
  • 1 red grapefruit, peeled and seeded
  • 2-3 cups kale, ribs and stems removed

Place all ingredients in a high powered blender and blend for a couple minutes until smooth.  Add more almond milk if your smoothie is too thick.




Cilantro Lime Rice w/ Kale



I added mushrooms to the kale mixture.  It would have been great just like this before even adding the rice!  The original recipe served it alongside a filet of salmon, which obviously I did not do.  So, just make sure to leave out the directions for that if you check out the recipe.





Kale and Sun Dried Tomato Hummus


This was probably my favorite kale recipe this week.  At first we just enjoyed this with whole wheat crackers.  Yum!



Then, I whipped up a grilled cheeze on Ezekiel sprouted grain bread.  I spread a little Earth Balance on the outside of the bread, slathered on a good amount of this kale hummus on the inside and topped it with a Daiya cheddar slice and the other slice of bread and seared until golden brown.  No, not the healthiest thing around, but it was yummy!

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Since the grilled cheeze was such a hit, I decided to try a vegan version of a BLT.  I toasted up two slices of Ezekiel sprouted grain bread, slathered on the kale hummus (instead of lettuce), topped with 4 slices of Tofurkey Tempeh Bacon (seared for a few minutes in a pan) and tomatoes.  This was super yummy as well!


I also think this kale hummus would be great thinned out just a bit and mixed with pasta or rice.  How else would you use it?


Kale Chips

Last, but not least, what kale story would be complete without kale chips?  This is by far the easiest recipe I have come across.  I have tried “cheezy” kale chips too and they are great, but I thought I would keep it simple here.  These only take 15 minutes in the oven and a couple minutes of prep before that.  Super easy, super crunchy.




There are so many more yummy ways to use kale.  I LOVE to throw a few handfuls into soups in the fall/winter.  And a cupful in almost any smoothie won’t be tasted but will up the nutritional benefit.

How do you like to eat your kale?



It’s Pumpkin time! And October Unprocessed

Fall is my favorite time of year.  Apple picking, pumpkin decorating, hayrides, bonfires, s’mores, hot chocolate, hot cider, colorful leaves, pumpkin bread, pumpkin muffins, pumpkin pie, pumpkin pasta, etc, etc.  I LOVE pumpkin.  I love the way the spices that pair so beautifully with pumpkin make the whole house smell like a crisp autumn day.  My house smelled like that today as I baked up a batch of Pumpkin Chocolate Chip Muffins.  So yummy!

Vegan Pumpkin Chocolate Chip Muffins

I used Whole Wheat Flour instead of All Purpose Flour, used only 1 cup of sugar (organic succanat) instead of 1.5 cups and replaced the oil with applesauce.  They turned out great!  These would also be wonderful with smashed banana replacing the oil…I think I will try that next time for a little more sweetness and lessen the sugar amount even more.


I plan to add these to Matthew’s lunchbox this week for a healthy sweet treat.


I’m planning on making Pumpkin Chickpea Fritters for dinner (recipe by Kathy from Helathy. Happy. Life.)  I’ll let you know how they turn out!

Broccoli Cashew Teriyaki Stirfry

I made this the other night and it turned out pretty good.  A quick and easy weeknight meal.  Unfortunately, I overcooked my veggies, so they were a little lackluster, but the flavor was still there.  The sauce was great and soooo much tastier and better for you than any teriyaki sauce you could buy in a bottle.  I served mine of Tofu Shirataki noodles and the rest of the family had it with brown rice.  I also didn’t have any tofu, so added a can of kidney beans (drained, of course) for some extra protein.


Have you heard of or seen these before?  I have heard of them and finally found them at a local grocery store so figured it would try them out.  They were interesting.  A little rubbery eaten on their own, but mixed with the stirfry I didn’t get that texture.  They were kind of like an over-cooked udon noodle.  They were ok, but I don’t think I would go out of my way for them.  Of course, if you are gluten-free, you might want to check them out.

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October Unprocessed

Have you heard of this challenge?  This is the brain child of Andrew Wilder from Eating Rules, who thinks “healthy eating doesn’t have to suck”.  Amen, brother!  It’s a challenge to eat nothing but UNprocessed foods for the entire month of October.  This challenge is in it’s 4th year.  All foods consumed must pass the Kitchen Test, which is this:  “Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with whole-food ingredients.”  This doesn’t mean that YOU actually have to make it, but, in theory, someone in a home kitchen COULD make it.  There are a few foods that are iffy and he explains some of these on his website (sugar being one of them).  There is some wiggle room for you to decide what you think is unprocessed vs processed, but the main point is to make the healthiest choices you can.  Check out the website for October Unprocessed HERE.  Take the pledge, eat healthy and feel great!  I have taken the pledge and am going to do my best!  I won’t be posting my meal plans every day as I did in my Whole Foods Vegan Challenge when I started this blog, but I will be posting up some delicious non-processed whole food meals as I go, so if you are looking for ideas, be sure to check back often!

Lunchbox Love (*Not always vegan)


I bought a dinosaur sandwich cutter recently and M LOVES it!  Somehow it makes sandwiches taste even better!  PB & J on whole wheat, red pepper  strips, trail mix (cashews, almonds, pumpkin seeds, dried cherries and raisins) and a peanut butter bar homemade from a neighbor!


Triscuit Crackers, chunks of mozzerella cheese, edamame, kiwi slices and pineapple chunks.


PB&J dino sandwich, cucumber slices, strawberries, red pepper slices and cinnamon shortbread cookies.


PB&J dino sandwich, green pepper slices, carrot sticks, pomegranate seeds and Annie’s Organic Bunny Fruit Snacks.