Forgetti Spaghetti

Leaving it all behind and taking strides toward a healthy life.


Leave a comment >

I’ve joined forces with my mother, a wellness director, and moved this blog over to ForgettiSpaghetti.com.  Come join us there!  Follow the blog, leave a comment, and be well!  Thanks for following this blog and I hope you will continue to do so there!

Kate

Advertisements


2 Comments

Recipe >> Vegan Banana Waffles

Looking for a good, healthy vegan waffle recipe?  Look no further.  These waffles are so great!!!

forgetti spaghetti vegan waffle recipe

Just a sidenote:  I only use whole wheat flour.  I won’t use white flour for anything, so these are super awesome whole wheat waffles.  If you want to use white, you can, or you can half and half it.

So here’s what you’ll need:

Dry Ingredients:
3 cups whole wheat flour
1/3 cup brown sugar
a dash or two of salt
1 tsp baking powder
2 tsp cinnamon
1 tbsp ground flax seed

Wet Ingredients:
2 2/3 cup coconut or soy milk (this time we used coconut creamer for E’s because we didn’t have coconut milk, and cut out the vanilla in his…and we usually use soy milk for our own)
1 tsp vanilla
2 tbsp oil (canola or grape seed work well)
1 small banana (to get right size, slice lengthwise, turn and slice again creating four long pieces.  then slice thinly along so you have thin quartered pieces for your waffle mix)

To Make:

Plug in waffle iron and let it heat up.  Combine all dry ingredients, and mix together with a whisk.   Add wet ingredients, and stir somewhat slowly, don’t let it bubble up too much.  Don’t add too much air.  Add banana last. (Of course, you can add whatever fruit you want, or none at all…we used blueberries for E’s)

For E’s waffles, we couldn’t use soy milk, and we didn’t have any other milk on hand for him.  So I used coconut milk coffee creamer, and added a little water to thin it a bit.  We cut the recipe down to 1/4 the size of all ingredients, and it made the perfect size waffle for him.  We added blueberries for his and didn’t add extra vanilla, since the creamer was vanilla flavored.  We gave him half, and froze the other half.

Pour waffle mix onto waffle iron when it’s nice and hot, it will be kind of thick but that’s ok.  As long as it will pour and stir and looks nice and wet.  Don’t try to fill the entire waffle iron, just put a big glob in the middle, then close the lid and press it all the way down.  In about 5-7 minutes, depending on the iron I guess, you will have a perfect waffle.  And they are delicious and healthy!  Of course, I used syrup on mine (I know I know…sugar addiction central).  I should’ve used the jam I just bought or fresh fruit.  Strawberries would be amazing on top!  Paired with a cup of coffee (I’m trying out Trader Joe’s coffee for the first time…not too bad, especially for $4.99!) it was the perfect Sunday breakfast for my family and I.

Jon and I watched the church service today from the computer while eating and the kids played in the other room.  It was kind of wonderful.  And check out this band that played at church today >> A Treehouse Wait >> soooooo good!  I stalked their website and listened to the songs on there afterwards.  I want their EP…definitely worth checking out if you like folksy, laid back music.  Beautiful voice.  Anyway, I digress…..

 

Hope you enjoy these!  Let me know if you try it!


Leave a comment

Recipe >> Veggie Fried Rice

This is a recipe that we make for just us two, but now our 2 year old loves it too!  Little E can’t have the soy sauce, but we usually give him the rice and some veggies before we put that in.  And we make a lot of extra rice to use throughout the next couple days, so we make 2 cups of brown rice in the rice cooker, but it would work for a family of four with 1 cup.

fried rice recipe

Veggie Fried Rice

1 cup of cooked brown rice (works well to stop it just before it is done, so it isn’t as gummy and can finish cooking in the pan/wok)
Chopped baby zucchini (we get this from Trader Joe’s and put it in everything!)
Chopped bell peppers
Chopped shallots
Large amount of chopped chives or green onions (we used chives because we grow it in our garden)
Low sodium soy sauce
Grapeseed oil (or oil of choice for sautéing)
A touch of garlic salt for flavor
Optional: 2 eggs
Optional: any meat, such as chopped shrimp or chicken
Cook 1-2 cups of brown rice almost to completion in a rice cooker.  Get that started first.  While that is cooking, start to sauté the shallots and peppers.  We use a wok to cook it all, it makes it much easier, especially when the rice is added.  Cook over medium to medium-high heat.  Once the shallots and peppers are starting to cook well, add zucchini.  You could also add mushrooms, spinach, or anything else like that at this time.  That’s the best part of a dish like this…you use whatever veggies you have lying around.  Chop it up enough, and the kids won’t even notice it in there.  If you want, next you add the eggs.  Just crack them and let them drop in.  Stir the eggs in well.  We don’t usually have it with eggs, but it is a very nice touch.  Turn heat down to medium-low.  Take the rice and add it in, slowly enough that you don’t put too much in.  Get the desired amount of rice to veggie ratio.  Add soy sauce, again to your liking.  We usually use 1-2 tablespoons.  Stir and fry.  Stir and fry.  Don’t cook too long, as the rice will get gummy.  Make sure the soy sauce coats everything, and it all gets stirred together well.  And serve!


Leave a comment

Recipe >> Roasted Rosemary Potatoes and Kale

I am trying something new. A meatless main dish. I started with some small golden potatoes, cut into fours. Then tossed with olive oil, rosemary, parsley, and a little salt. I wanted to add something else good for me. So I added a ton of flax seed and chopped kale. To prevent the kale from drying out, I massaged it with the oil and sprinkled a little water in as well. Covered it with foil and stuck it in a 350 degree oven for 45 minutes.

20120229-182658.jpg


Leave a comment

Recipe >> Amazing Black Bean Burgers

I couldn’t wait to share this recipe! I love just winging it in the kitchen…it’s always fun to see what happens. I’m sitting here eating these as we speak. As is my 2 year old, and my 1 year old is downing it. He has eaten a whole, adult size burger and is dancing in his high chair. I’m taking that response as a couple of great reviews.

Here’s how to make these amazing black bean burgers. What you need:

1 can black beans, rinsed and drained
1/2 cup uncooked quinoa, cooked (or 1 cup, and eat the other half as a side, which is what I did…because I didn’t know how much I needed)
1/4-1/2 cup quinoa flakes (I got these at my local coop/health food store, Ancient Harvest brand)

20120223-185231.jpg
1 zucchini, cut into good sized chunks
1/2 red bell pepper, chopped
1/2 onion, chopped
3 cloves garlic, chopped
Olive oil

In a pan, cook the pepper, onion, and garlic until they are soft enough to blend. If you don’t want to fry, you could steam or cook them another way, but fying makes the burgers super yummy. I cooked my quinoa in the rice cooker, and steamed the zucchini above that until it was soft as well. Use as much or as little of each veggie as you want! Take the black beans, veggies, and garlic and blend them in a food processor (I used my tiny mini black and decker, three batches, and it worked fine) until some of it is pureed, and some of it is chunky bits of beans and veggies. Yum. Put in a bowl and mix in the quinoa. Next add quinoa flakes until the mixture isn’t as wet. It will still be sticky, but that is good. It will dry out more as it cooks, so it needs to be a tad wet and sticky or it will fall apart. Add any spices you want. I used pepper, some hot pepper flakes, rosemary, and a little salt. Patty up the “burgers” and stick them in the fridge so they can set for about 15 minutes. Fry them on the stove or bake them in the oven until hot. If you bake, turn them carefully after about 5-10 minutes. I fried them, so they got nice and crispy on the outside, but frying isn’t the best thing for you. These would cook ok on the grill if you put foil over the slots of the grill. A good summer food, too. C had hers with a whole wheat bun, but E and I ate them naked. And they were so good either way!

I topped it with Trader Joes Red Pepper Spread with Eggplant and Garlic. It has sugar in it, which I’m trying to avoid, but it is so delicious on these burgers! A little goes a long way too, so I figured it was ok. 😉

20120223-185442.jpg

20120223-185454.jpg


Leave a comment

The Beginning >> My First Whole Food Diet Grocery List

I’m planning my first trip to the grocery store to buy only whole food items. I refuse to buy any more processed food. No more white sugar, no more white flour (although we really don’t eat that anyway), no more processed cheese or other dairy products, frozen meals that are so easy to pop in the microwave. In fact, it’s a goal of mine to get rid of the microwave all-together! This is month 1 before/after. I’ll show you what my goals are, and what I end up with.

Here is what is on my shopping list:
XRaw broccoli
XCucumber
XZucchini and/or other squash
XSweet potatoes/yams
XPeppers
XLots of spinach for salads and smoothies
XFrozen organic fruit
Bananas
XApples
XPears
Goji Berries (if I can find them!)
XAvacados
XFlax Seeds
Chia Seeds
XWhole grains, like oatmeal and some sort of whole grain flour
Rye bread
Vegi-Delite Zing Salad (cultured vegetables…dying to try it!)
XSunflower seeds
XSunbutter (like peanut butter, but made with sunflower seeds…and yummy!)
Lentils
XOnions
XQuinoa (this is a grain that offers complete protein…everything your body needs for breaking it down and is very nutritious)
XKale

I’m currently researching what and how to use sea vegetables, because they offers complete nutrition and a higher percentage of it…truly a superfood. Not even sure if I can get any of it at the store. And I’m sure I’m going to have to go to at least a couple different places. Will start at Trader Joes, then to Open Harvest (a local co-op/health food store).

UPDATE:

I made it to Trader Joes, got everything with X’s by them. I also got:

Organic carrots
Red Pepper Spread (for sandwiches, lettuce wraps, etc)
Organic frozen peas
Whole mozzarella (I’ve read this is considered a whole food, we use it on pizza and that’s it)
Whole wheat mini pita bread (great for C’s sunbutter and jelly sandwiches, and mini pizzas)
Organic golden potatoes
Organic brown basmati rice (for Indian food…yum!)
Organic roma tomatoes
Organic cherry tomatoes
Quinoa and black bean chips
Falafel (garbanzo bean) chips
Garlic
Organic yellow mustard (which is egg contaminated and we won’t be taking on the move, sadly)
Organic limes
Dried mango, no added sugar, not sulferized
Apple crushers (C and E were starving, it was a long trip to the store)

I spent $156. I didn’t go to Open Harvest yet, but I found Trader Joes to be good enough for now. I got so much stuff, a lot of it is basic and I won’t need to buy more for awhile. Other stuff, like spinach, I’m finding I need a lot more than I bought. For myself, I am trying to stay away from dairy and wheat, and having a harder time with the wheat than the dairy, which is very surprising. I am going to have to go back again today, but all in all, we did a good job for our first trip. And we’ve done a great job of jumping in! More about that in another post though!


Leave a comment

The Beginning

Welcome to Forgetti Spaghetti. One mom’s attempt to conquer her world. A pro photographer by trade, I blog often about that part of my world. I’ve been wanting to share my other experiences, document them and such, but didn’t feel that my other blog was the right place.  And thus, Forgetti Spaghetti was born.

Now you may be wondering where the name came from. My family consists of my husband, Jon, our two kids C and E, ages 2 and 1. We eat a lot of pasta.  Spaghetti, penne, ziti, basically we keep a massive supply of whole wheat pasta in the pantry.  Then we mix whatever we find in it.  Tuna pasta-my favorite.  Made with butter, milk or cream, tomatoes, and frying it all then mixing with pasta.  Yum…but not so healthy.  Lots of spaghetti with meat sauce, usually not lean, but instead what was on sale.  Basically…we are going to be saying goodbye to that lifestyle.  Forget it and embrace the present.

But there’s more to it than that.

Over the course of the past two years we have become increasingly aware of what food is going into our bodies. When C was born, she had a milk protein intolerance. By 9 months, she had outgrown it, and dairy became the main staple of her diet. Followed by meat and then fruit.  For a short period of time, I cut all dairy, including any processed food with dairy protein in it, out of my diet.  I felt good, but it was so hard. So when I didn’t have to do it anymore, I didn’t.

15 months after C was born, E came along.  I thought I knew what to expect, but I was wrong.  Not only did he have a milk protein intolerance, but a soy problem too.  And even after I cut all that out of my diet, he was still reacting to something.  Eventually, after trying so many things, he ended up on neocate formula, where all of the proteins are actuallly broken down enough that his body doesn’t have to do it.  Fast forward past being tube-fed, being on many different medicine combinations to control his GERD, and getting ear tubes and lacrimal duct stints, and we are here.  Where he is almost 12 months old, wanting to eat what we are eating.  And we are at a loss what we can actually give him.  Through experimentation, we know he still cannot have dairy or soy.  Dairy is in a lot.  Soy is in pretty much everything else.  We started looking at our own diets again.  Through a lot of label reading, we have discovered that not only are we are addicted to sugar, but we eat way too many processed foods with unpronounceable ingredients.  We feed too much of that to our daughter, and would have started doing so to our son as well.  We are now at a point where we are ready to make a drastic change.  It’s not fair to any of us to feed E a healthy diet and not eat that way ourselves.  We have researched a lot of healthy ways of living, and have decided to change our eating habits to a whole foods diet.  We are at the beginning.  Of not really knowing what we are doing.  Of trying to sift through the research out there.  Of desperately wanting to change, but not knowing how.  We are still going forward.

And so here I am.  At the beginning.  And wanting to take this journey public, so that others out there know they aren’t alone, and it IS confusing, but the best thing you can do is move forward.  I love the movie “Meet The Robinsons.”  Walt Disney’s famous quote is the theme for that movie.  “Keep moving forward.”  That’s our mantra here as well.  So here we go!