Vegan stuffing and “sausage”

If you haven’t tried Field Roast sausages yet, you are missing out.  Our favorite so far is the Smoked Apple Sage which is just plain amazing.  Tonight I took it out of the casing, sliced it in to rounds and sauteed them with a little bit of olive oil until they were browned and getting a little crisp.  Mouthwatering delicious and between these and some of the traditional sausages I used to eat, there is no contest.  I’d pick this anyday!

I’m also love, love, loving my Happy Herbivore cookbook lately and Nixon’s Traditional Stuffing recipe was the perfect complement to the Field Roast Smoked Apple Sage sausage.

Traditional Stuffing

6 c. cubed whole wheat bread ( I left mine out overnight)

1 1/2 tsp dried oregano

1 1/2 tsp dried thyme

1 1/2 tsp dried parsley

1 1/2 tsp dried basil

1 1/2 tsp powdered sage

1 large onion, chopped

4 celery sticks, chopped

1 c. No Chicken Broth


Preheat oven to 350* and lightly spray a 9×13 baking pan.  Set aside.

Transfer bread cubes to a plastic bag.  Spray once or twice with cooking spray, add herbs and toss for a minute.  ( I actually did this in a large mixing bowl so as not to use a plastic bag, but whatever works).

Open bag and re-spray once or twice, then seal it and shake gently until cubes are evenly coated.  Set aside.  (Again, I did this in a bowl, so I put part of the bread crumbs in, sprayed, sprinkled the herbs, then added more bread, sprayed, sprinkled, etc.)

Cook celery and onion in 1/2 c. of water (I used the No Chicken Broth for this step), over medium heat until celery is soft, onion is transluscent and most of the water (broth) has evaporated; about 5 minutes.

Transfer to a large bowl and combine with bread cubes.

Stir to combine, then transfer to prepared pan.

Drizzle with 1/4 c. broth or less.  (I used 1/2 c. because 1/4 didn’t seem like quite enough).

Bake for 30 minutes, checking every 10 minutes and adding more No Chicken Broth as needed to prevent stuffing from drying out.


Now, you may think this sounds like an Autumnal sort of dish, but I can assure you….it’s delish any time of year.


Nutritional Info (Stuffing Only):  Recipe serves 8.  Calories 115, Cal from Fat 13, Total Fat 1.4g, Cholesterol 0, Total Carb 20, Dietary Fiber 3.3, Sugars 3.4, Protein 6.7


Blueberry Oatmeal Muffins

I have a girl in my life who loves scones or any baked goods she can get her little 3-year old hands on.  I will buy her one periodically on our way through Starbucks or if she’s good at the grocery store, but honestly, I don’t feel great about either option, knowing they are loaded with fat and sugar and who knows what else.

I love the Happy Herbivore and recently got Nixon’s cookbook.  She’s got a great recipe for Blueberry Oatmeal Muffins that are a hit with both Sophie and myself, and they are the perfect on-the-go breakfast as I’m off to class.  Oh, and no one would believe it’s only 123 calories!

Blueberry Oatmeal Muffins

1 1/2 c. whole wheat pastry flour

1/2 c. rolled oats

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger, or to taste  (I happened to have a gingerroot in my hand so I used fresh and it was perfect.  Probaby about a tsp)

1 c. unsweetened applesauce (The only applesauce on hand was organic cinnamon.  It worked just fine)

1/2 c. brown sugar

1/4 c. pure maple syrup

3/4 c. frozen wild blueberries


Preheat oven to 350*.  Grease or spray muffin tin or paper liners, if using.

In a large bowl, whisk flour, oats, baking powder, baking soda, salt, and spices together until well-blended.

Add applesauce, sugar, and maple syrup and stir until mostly combined.

Add blueberries, stirring until just combined.

Spoon into muffin cups, 3/4 full.

Sprinkle additional oats or brown sugar on top if desired.  (I did a tiny amt of both)

Bake for 18-25 min, until a toothpick inserted in the center comes out clean.  (20  min was perfect for my oven)

Transfer to a wire rack for cooling.

Blueberry Muffin


Nutritional Information:  Cal 123, Calories from fat 5, Total Fat 0.5, Cholesterol 0, Total Carbs 27, Dietary Fiber 2.4, Sugars 12, Proteins 2.1.

Teriyaki Chicken with Spinach


The Man chose this meal.  It seemed too simple, too bland.  He found it in Men’s Health 1001 Muscle Meals.  I was pleasantly surprised that something so simple could still be quite the satisfying meal.  Honestly, I was worried that I wouldn’t like it so I may have served up a loaf of rosemary bread with olive oil for dipping as an appetizer.

Anyways, it was good, super healthy, and a quick meal to fix.  All three of us enjoyed it and it will probably become a bi-weekly meal.

Teriyaki Chicken

Makes 4 servings.  Per serving: 201 calories, 29 g protein, 8 g carb, 5.5 g fat, 657 mg sodium

2 tbsp soy sauce

1 1/2 tbsp honey

1 tbsp tomato paste

4 boneless skinless chicken thighs

A few sprinkles of garlic powder

1 tsp toasted sesame seeds (optional)

*If you have more than 4 thighs then you should double the sauce*


Heat broiler to high.  Put soy sauce, honey, garlic powder and tomato paste in medium bowl and stir together.

Add chicken and turn to coat all surfaces.

Place chicken on foil lined pan under broiler.

Cook chicken until well browned, about 8 minutes.  Flip and brown the other side until cooked through, about 4 minutes.  Sprinkle with sesame seeds.


12 oz fresh spinach, stems removed

1/4 tsp salt

1/4 tsp sesame seeds


Heat broiler.  Cut an 18″x18″ square of foil.  Spray with oil.

Put spinach on foil, spray with oil, and toss with salt.  Fold over and seal edges to form a well sealed pouch.

Cook until wilted, about 10 minutes.

Season with salt and pepper and top with sesame seeds.


Chocolate Chip Applesauce Muesli Cookies

I was craving something sweet but healthy.  This recipe seemed to do the trick.  Not mind-blowing, but they satisfied a craving.  Recipe can be found on a package of Bob’s Red Mill Old Country Style Muesli.


1 egg

1/2 tsp vanilla

1/2 tsp salt

1/2 tsp baking soda

6 oz chocolate chips (I used mini chips and a bit less)

3/4 cup brown sugar

2/3 cup applesauce

3/4 cup whole wheat flour

1 cup Old Country Style Muesli


Sift flour, baking soda, and salt together and set aside. Blend applesauce, sugar and vanilla together. Beat in egg. Add flour mixture and mix. Stir in Muesli and chocolate chips. Drop by tablespoons on lightly greased cookie sheet. Bake at 375°F for 10-12 minutes.
Makes 24 cookies.
Nutritional Info: 2 cookies.  Cal: 190.  Fat: 6g.  Protein: 3g.  Sugar: 23g.  Fiber: 3g.

Harvest Sweet Potato Soup

Simple and delicious and most importantly in the dead of winter, warming!

Harvest Sweet Potato Soup

Originally found here at Taste of Home.  With a few tweaks, I made it my own.

1 1/2 c. chopped celery

1 c. chopped onion

1 T. olive oil

3 farily large sweet potatoes peeled and cubed

6 c. vegetable broth (or chicken)

2 bay leaves

1 T. dried basil

S&P to taste

  • In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
  • Discard bay leaf. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. 
  • Serves 6

One 1-cup serving (prepared with reduced-sodium broth and without salt) equals 133 calories, 5 g fat (0 saturated fat), 4 mg cholesterol, 116 mg sodium, 20 g carbohydrate, 0 fiber, 4 g protein.


I served it with a side Harvest Salad just like Kate’s except with almonds and feta.

Whole Wheat Pizza Dough

When my family and I can’t decide what we’d like for dinner, we usually end up making pizza. It’s both mine and my girl’s favorite food. We’d eat it every day if we could. My husband is the dough maker, so I also get to sit back and relax while he prepares dinner that night. Win-win.

There was a short period of time last year when I endeavored to eat clean. The food was delicious, but the prep time totally kicked my ass. Working full-time and being a mommy and wife leaves very little time for prepping meals. I’m a 30 minutes or less girl (unless my husband is making the meal – heh heh).

I found this recipe for Whole Wheat Pizza Dough, and Harry followed it as close as possible. He said it was just as easy as making regular pizza dough, and we found it to be delicious. It’s denser (damnit I want to say more dense!) than regular dough, and it’s slightly sweet even though there are no sweet ingredients found within the recipe.

1 cup warm water
2 tsp active dry yeast
2 tsp salt
2 tbsp extra virgin olive oil
3 cups whole wheat flour

Put yeast into 1 cup warm water and let proof. Stir salt and extra virgin olive oil into proofed yeast mixture.

Place yeast mixture and whole wheat flour into a mixer with a dough hook (or mix by hand if you prefer). Mix until it forms a ball.

Knead it to a smooth ball with your hands and place in a lightly oiled bowl. Cover the bowl with plastic wrap or a dish towel and place in the refrigerator for at least an hour (can be overnight – use the plastic wrap if this is the case).

When you’re ready to make the pizza, preheat the oven to 500*F. Roll the dough out with a rolling pin in the shape of your pan. Lightly oil your baking pan of choice (we use the standard round pizza pan) and place the dough on the pan. This is the fun part… stab the dough with a fork several times. Go to town. This is Ellie’s favorite part of making pizza. It greatly helps with stress, too.


At this point, top with your favorite pizza fixins. We’re pretty Plain Jane around here. We use a little crushed tomatoes in puree for sauce (Tuttorosso is my brand of choice), about 6 oz of freshly shredded low-moisture part-skim mozzarella, a sprinkling of dried oregano and thyme, and a little fresh cracked black pepper.

Bake for 8-10 minutes until crust and cheese are golden brown. Dinner is served.

Nutritional Info (1/8 of dough only): Cals: 199, Fat: 4g, Carbs: 35g, Protein: 7g