My family and I are really trying to increase our veggie intake. I can’t say it’s been easy, none of us are HUGE veggie lovers.. but I will say that it is coming along. I don’t know if I will every love vegetables as much as chocolate, but I am starting to like them more and all of us are trying them!
All in all I am not sure if I will make this Eggplant Lasagna Without Noodles as is again. It was A LOT of veggies for us to take in for one dish, especially when you are used to noodles. But it was good and everyone, including my 7 year old who is the pickiest ate it (although she did take out a lot of the eggplant).
I think if I did one of the other (either the Dairy free ricotta or the eggplant noodles) and prepared the eggplant so it would cook up a little softer I would make it again (maybe saute?).
I also would either double it so the layers were thicker or simply prepare in a smaller baking dish so it would have more layers. As you can see from the photo you can’t really see the layers and I would have liked to see them.
None the less.. it was tasty and would be awesome for a Paleo meal (minus the cheese on top) or if you are trying to reduce grains and cheese in your diet.
Then make sure you check out all of our other recipes.
So I set out to make a dairy free ricotta. My girls are dairy free so I am always looking for good, healthy substitutes for foods we love, but can’t eat.
Over all I feel it was a success. I used it for an “eggplant noodle lasagna” which I will share with you tomorrow.
I think in general that our family would like the dairy free ricotta better with regular noodles (gluten free for us). But it was a great experiment that really did turn out well if you love veggies or are trying to reduce the grains and dairy in your diet.
The texture of the Dairy Free Ricotta is really very similar to regular ricotta. But it is cauliflower.. so there is a bit of cauliflower taste, albeit fairly mild when you pair it with lasagna ingredients.
Note: this recipe calls for nutritional yeast. I realize that not everyone is going to have this, but it does add a bit more nutrition and a nice cheesy taste. But it is still optional.
Then make sure you check out all of our other recipes.
Last night I made this Broccoli Cashew Chicken and it turned out great.. not recipe or anything. So I am sharing it with you so your family might enjoy it!
It was funny because there were two pieces of broccoli left and I didn’t know quite what to do with them and was just going to toss them (I know.. bad “frugal momma”). But just as I was doing it my youngest stepped over and asked for them.. so way to go “teachin’ your kids to like veggies momma“.. lol!
OK.. so these sound a bit strange.. but my zucchini chips were such a hit I want to make more chips for you.
And they turned out great.. at least I am judging that by the fact that my girls got home, saw them on the table and started shoving handfuls in their mouths. They were gone in about one minute.. What a way to get your kids to eat veggies.. lol.
I used my Mandoline slicer again, on thin.. next time I will try the thick blade and see if I like that, too, for a thicker chip. These are more of “crisps”. There is no oil in this recipe and I went simple on the seasoning.. just vinegar and salt. But I think dill and maybe even garlic would be good and kind of pickley.. Something for next time.
I also use my dehydrator (which I love btw) but if you don’t have one try baking in your oven at a low temperature.
I loved Carrot Salad as a child (still do), but looking back I am not really sure that drowning carrots in mayo is the best choice out there. So I decided to lighten it up a bit and make this Carrot and Roasted Almond Salad.
It is going to be spring soon and this is a perfect spring or Easter salad.
And just because the Easter bunny brought them goodies your kiddos might be just that much more willing to eat some carrots.
¼ cup roasted almonds, roughly chopped (I used salted)
¼ cup shredded, unsweetened coconut
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
Pinch of salt to taste
Instructions
Combine all ingredients in a medium bowl and mix until combined
Serve immediately or cover and store in the refrigerator until ready to serve. (flavors are enhanced when the salad sets in fridge for a few hours or overnight)
My family and I are really trying to increase our veggie intake. I can’t say it’s been easy, none of us are HUGE veggie lovers.. but I will say that it is coming along. I don’t know if I will every love vegetables as much as chocolate, but I am starting to like them more and all of us are trying them!
Who likes to use your slowcooker? Some days it can be a lifesaver around here!!
Who’s ready for dinner??
I loved Carrot Salad as a child (still do), but looking back I am not really sure that drowning carrots in mayo is the best choice out there. So I decided to lighten it up a bit and make this 
