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green kitchen | The Green Beagle

Baked Margarita Spaghetti Squash

Baked Margarita Spaghetti Squash

Baked Margarita Spaghetti Squash

 

 

I cannot wait to try this recipe because apparently not only is it healthy, but its gluten free as well! I found this delish recipe on Facebook and only looked at it because the photo was really to yummy to pass up. I haven’t been eating as many veggies as I should and one too many carbs which is bad news bears in my book so I have to really start vegg-in it up! Also, since it is the winter I love using my oven to cook anything so help heat the house.

Ingredients:
1 large organic spaghetti squash
2 tbsp. olive oil
1 large organic Roma tomato, finely chopped
2 tbsp. finely chopped fresh organic basil
1/4 cup shredded mozzarella cheese (or non-dairy substitute)
1 tsp. each salt & pepper
1 tsp. organic garlic powder (I personally prefer to use fresh garlic but this is what it calls for)

Directions:
1. Preheat the oven to 400 degrees.
2. Slice the spaghetti squash in half lengthwise down the middle.
3. Use a spoon to remove the seeds and center strings.
4. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
5. Place the squash, open side down on a cookie sheet and bake for 30 minutes.
6. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes.
7. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
8. Turn the oven up to broil.
9.. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese.
10. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned.
11. Allow to cool for 5 minutes before serving the squash.

Batty Bites

Batty Bites

Batty Bites

 

 

I love this time of year and I know I have mentioned how much I love Halloween. I found this super adorbs simple party fun recipe on All You Magazine. These are the kind of appetizers that everyone will enjoy and you won’t have to spend forever trying to get them right! I also like that they are simple enough to incorporate into other holidays. Add some fun shaped pretzels/crackers/treats and make them reindeer antlers or make a top hat and it can be a leprechaun! You can play with the cheeses and use different colored sesame seeds, nuts, cracker or chip crumbs to compliment the cheese ball. You can also make monster bites or witches maybe vampires and ghosts! Soo much fun! Get creative!

 

 

Ingredients:

1 (4 oz.) package organic cream cheese, softened
8 ounces soft, organic goat cheese, at room temperature
1/4 cup organic pesto
2 tablespoons organic coarse ground black pepper
2 tablespoons organic poppy seeds
8 organic pitted black olives, sliced
32 organic whole pepper corns
32 triangular organic tortilla chips (blue is fun but any color will do)

DIRECTIONS:

1. Mash together cream cheese, goat cheese and pesto.
2. Let chill for 40 minutes.
3. Shape mixture into 16 2-inch balls.
4. Roll in black pepper and poppy seeds to cover.
5. Press two olive slices into balls for eyes
6. Place peppercorns in centers for pupils.
7. Insert chip on either side of ball for wings and serve.

Homemade Pumpkin Spice Not So Latte

Homemade Pumpkin Spice Not So Latte

Homemade Pumpkin Spice Not So Latte

 

 

Lately everyone has been drinking fall spiced coffees and other drinks to celebrate the new cooler season. I have been noticing when I try said drinks they taste almost like perfume or potpourri! I sure don’t want to drink that so this morning it occurred to me that I have all of the accoutrement to make a spiced coffee of my own. How difficult could it be really? I am normally a black coffee drinker so an actual “latte” seems too milky to me usually unless I am drinking the coffee as a dessert or some sort of treat. This AM’s coffee turned out better than I even thought and only took me a few minutes to make.

Ingredients:

Organic Coffee (I used a light coffee with no particular flavor but if you already have a flavored coffee that would probably add to the mix nicely)
Organic Cinnamon
Organic Sugar
Organic Pumpkin Spice
Organic Honey
Organic No Fat Milk

Directions:

1. Brew your coffee as you normally do.

2. Once in your cup add the cinnamon, sugar, honey, pumpkin spice and milk to taste.

3. Stir and serve!

Vegetarian Crescent Roll Taco Bake

Vegetarian Taco Bake

Vegetarian Taco Bake

 

I know I have mentioned probably one too many times how much I love Mexican food. Now that it is apparently football season and I am forced to spend time with people who are obsessed with the sport and the only thing that gives me a modicum of joy is making fun party food. Most of these football fans are terrified of vegetarian foods but I am on a mission to change that.  This comes with a warning however……do not surprise meat eaters with vegetarian meats without warning.  Often times if people aren’t used to eating vegetarian meat it has an effect on them and not warning them is just mean and cruel to them, you  and other party people.

Ingredients:

2 Crescent Roll Tubes
1 LB Ground Vegetarian Meat
1 Packet of Organic Taco Seasoning
1 1/2 cups Grated Organic Cheddar Cheese
Shredded Organic Lettuce
1 or 2 Diced Organic Tomatoes
1/2 Small Can Sliced Olives (optional)
Fat-Free Organic Sour cream (optional)
Organic Sliced Avacado (optional)

Instructions:
1. Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
2. Season and cook the vegetarian meat. I often add vegetables like grated carrots, onions, peppers ect. to my vegetarian meats.
3. Lay “meat” in a circle inside of the laid out crescent rolls.
4. Add cheese to the top
5. Pull over crescent rolls and tuck in under meat and cheese.
6. Follow the cook time on the crescent roll package.
7. Let cool slightly or add a small dish in the middle then add cheese, lettuce, tomato, black olives,
sour cream and anything else you want, in the middle as.

Pumpkin Pie Frapp-amazing

Pumpkin Pie Frapp-amazing

Pumpkin Pie Frapp-amazing

 

I am in love with fall! Pumpkin flavored things, especially drinks! When I saw this recipe from one of my fave blogs I had to share it with my loverly greenies!!! This recipe is simple and quick which makes it even better. I know the picture shows the frappe in a mason jar but how much fun would it be to drink out of mini pumpkins or even a cored out apple with perhaps a cinnamon stick as a straw  to give it some extra fall feeling!!

Ingredients:
1 cup unsweetened organic coconut milk
2 Tbsp. organic canned pumpkin(not pumpkin pie)
1/2 tsp. organic vanilla extract
1/4 tsp.organic pumpkin spice ground
1 tsp. stevia
5 ice cubes
2 tbsp. whip cream, fat free
1 dash cinnamon, ground

 

Directions:
In a blender add coconut milk, pumpkin, vanilla, pumpkin spice, stevia and ice cubes. Blend until smooth.
Pour into a glass (or fall fruit)  and top with whip cream and sprinkle of cinnamon.
Makes 2 cups

Pint Sized Cauliflower Pizza Crusts

Pint Sized Cauliflower Pizza Crusts

Pint Sized Cauliflower Pizza Crusts

 

Pizza is one food I can eat probably forever. I personally change it up so much that it never gets boring to me. The fact that it can be so carby/greasy/fatty is one of the best and worst parts about it. What can I say I am a New Yorker who loves her pizza and I rest my case! Luckily for me I share an equally impressive love of veggies so when smushing both ideas together to make me a less squishy version of myself when enjoying many a delish pizza I say let’s go for it! I am actually really excited to try this. Cauliflower is super delish! I have made “mashed taters” out of them and a few other potato substitute recipes. A pizza crust is almost like a new frontier.  I found this recipe on one of my favorite food sites Tablespoon.com

 

Ingredients:

1 large head organic cauliflower (about 4 cups shredded)
2 large eggs
3 cups shredded fresh mozzarella cheese
1 teaspoon dried organic oregano
1 teaspoon dried organic basil
2 teaspoons organic garlic powder
1 cup pizza sauce
12 fresh organic basil leaves
1 organic tomato, sliced into 12 rounds
1/4 cup finely shredded Parmesan cheese

Directions:

1 Using a grater or a food processor to shred cauliflower into crumbles. Reserve 4 cups of the crumbles and store the remainder, if any, in the fridge or freezer for future pizzas.
2 Cook cauliflower in microwave for 8 minutes then allow to cool 10 minutes.
3 Add eggs, 2 cups shredded mozzarella cheese, oregano, basil and garlic powder and stir to combine.
4 Preheat oven to 450 degrees F.
5 Lightly grease 2 baking sheets (or pizza pans); divide mixture into 12 balls. Place balls on sheets and pat each into a thin round about 4 inches wide. Bake in oven 15 minutes until golden brown (the edges might be charred; this is OK).
6 Remove sheets from oven and heat broiler. Top each mini crust with pizza sauce, basil leaves, remaining mozzarella and Parmesan cheeses and tomato slices.
7 Broil pizzas until cheese is melted. Remove from oven and let cool.

**You can add any veggies or cheese you like to these pizzas. Don’t be afraid to experiment! I bet they would be good for breakfast instead of toast or potatoes also!!

Rainbow Waffles To Brighten Up Your Dreary Day

 

Rainbow Waffles

Rainbow Waffles

 

 

I cannot tell a lie I am a fan of rainbow colored almost anything! Meal ideas can be difficult for us busy people during the week. You can’t always cook new different things. Sometimes all it takes is a little bit of color to add a some of pizazz to old recipes. I am also not above including edible glitter or some dust to these bad boys. I found this idea on tablespoon.com and I had to share it because rainbow waffles are something the world should have been doing long ago! I bet waffle maker sales will sky rocket now!

 

 

Ingredients:
2 cups organic pancake mix
2 eggs
1 cup organic skim or low-fat milk (non-dairy substitutes are fine too)
organic food coloring (red, orange, yellow, green, blue, purple)
whipped cream (for “clouds if you want them)
Lucky Charms (for the “treasure but not a necessity)

 

 

Directions:
1. In a large bowl, whisk together Bisquick, eggs and milk until smooth.

2. Divide the batter into six portions, around 1/3 cup each, giving a little extra to the bowls for the red and orange colors.

3. Use gel food coloring (red, orange, yellow, green, blue, purple) to color each bowl of batter to your desired vibrancy. Whisk in food coloring until evenly blended.

4.Transfer each color of batter to its own piping bag and cut off the tips (careful not to spill the batter). You can use a spoon for each color if you dont have piping bags, just be very careful.

5. Carefully pour each color into a heated circle waffle maker to make your “rainbow”, starting with red, then orange, yellow, green, blue and purple. Cook according to waffle maker instructions.

6. Remove, and repeat with remaining batter. Cut each waffle in half.

7. Serve with whipped cream for “clouds” and Lucky Charms as the “treasure” at the end of the rainbow you can also serve it a bowl of fruit or any desired cereal.

Potato Tacos

I can never get enough of tacos! Finding new recipes to change up one of my favorite things makes me beyond happy. I know what you are thinking “Potato Tacos!!! Carbs Carbs Carbs!” but some carbs are beyond delicious. You can also add your favorite veggies to this recipe to make them a little different.

4 to 5 medium organic red potatoes (1/2 lb), cut into 1/4- to 1/2-inch pieces
1 medium organic bell pepper
6 pcs sliced jalapeno
4 tablespoons hot chili oil
1 cup chopped organic red onion
1/2 cup medium finely chopped organic green onion
1 cup salsa verde
5 teaspoons taco seasoning mix
8 taco hard shells or 8 small soft tortillas for tacos
2 cup shredded lettuce
2 medium tomato, seeded, chopped
1 cup taco sauce
1 cup queso fresco cheese or Mexican cheese blend

Directions:
1. Place boil potatoes until tender but not falling apart.
2.In 10-inch skillet, heat oil over medium-high heat.
3. Add potatoes, onion and bell pepper; cook 5 to 7 minutes, stirring frequently, until onion and bell pepper, and jalepeno are crisp-tender.
4. Reduce heat to medium-low.
5. Stir in salsa verde and taco seasoning mix; cook 3 to 5 minutes, stirring occasionally.
6. Divide filling evenly into taco shells. Top each with lettuce, tomato, taco sauce and cheese.

** If you are not a fan of spicy food you can use vegetable oil for the vegettables and take out the jalapenos.

Baked Black Bean Taquitos

 

 

 

I cannot get enough of Mexican inspired food. I eat many a Mexican dish regularly because I am obsessed spicy food and it is easy to change up with beans rice or vegetables! You can literally make the same dish in a variety of ways. The Black Bean Taquito recipe is super fun and I cannot wait to make them. They are quick and easy to make for a great snack for parties or even an appetizer to spice up dinner.

 

 

 

 

Ingredients

½ medium organic yellow onion
1 clove organic garlic
1 small organic jalapeno
½ tablespoon sunflower oil
½ teaspoon organic paprika
¼ teaspoon organic cumin
¼ teaspoon organic cayenne pepper
½ teaspoon sea salt
½ cup organic black beans
¼ cup organic cilantro
6-8 organic corn tortillas
½ cup organic Colby Jack Cheese
Sunflower oil for brushing

Instructions:

1.Preheat oven to 425˚
2.Bring medium or large pot of water to a simmer.
3.In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent.
4.Gradually stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes.
5.Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
6.Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds.
7. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top.
8.Roll tight and place seam side down on a baking sheet covered in parchment paper.
9.Repeat until all the filling is used. Brush each piece with oil.
10. Bake for 12-15 minutes until the corn tortilla is a light brown color.
Feel free to dip your taquitos in any thing you want salsa, sour cream, guacamole, cheese sauce or even use a few in a salad for decoration.

Tribest – Soymilk Maker and Tofu Kit

Tribest - Soymilk Maker and Tofu Kit

Tribest - Soymilk Maker and Tofu Kit

 

 

I never really thought about making my own soy milk or tofu but this looks like it could be really fun. I found the Tribest Soymilk Maker & Tofu kit while I was browsing GreenCupboards.com. I am not sure why it never occurred to me that I could make my own but this is the exact reason why I “window shop” at my regular green stores. The variety of items out there that can really help you save money, time and energy are surprising. I will admit some products may not be completely effective but this one looks like a ton of fun. I have a feeling making your own tofu or milk might be difficult at first but once you get into the swing of things it could be so much easier than buying either at the store. If you are interested in this or other fun items for your home check out GreenCupboards.com.

Product Description: Soyabella is even more convenient and versatile with the deluxe SB-132 package. It adds the tofu kit and stainless steel lid. The tofu kit is a handy tofu press that squeezes soy curds into delicious tofu perfect for salads, snacks, or as a meat substitute. The stainless steel lid keeps your fresh soymilk covered while you clean the grinding head, extending the life of your Soyabella Soymilk Maker. The Soyabella Soymilk Maker is the elegantly easy way to make fresh soymilk and a variety of other delicious recipes in your own kitchen. Simply add soybeans and water to the Soyabella Soymilk Maker and you get fresh soymilk in about 15 minutes. Soyabella is also great for making milk from a wide variety of beans, as well as for making fresh rice milk, rice paste, sesame paste, and porridge. It can even be used as a coffee grinder and mill by using included accessories. Plus, the Soyabella Soymilk Maker is extremely easy to clean.

How is Tribest green? Tribest’s focus on healthy living is at the core of the wide range of energy efficient products they produce. With the Green Star in energy efficiency and conservation, Tribest continues to make household appliances that juice your fruits, not your energy bill. Take it from the eco-savvy developers at Tribest, using less electricity simple makes more sense. A reduced power bill means a reduction in electrical pollution. It’s aneco-appliance win-win with anything from the Tribest line.