Phish Phriday–Vegan Lunch

Phish Phriday/Fish Friday (Vegan Lunch)

Growing up I ate hot lunch at school every day.  Fish Friday was one of my favorite lunches!  Now that I think about it, that is probably why Lent is one of my favorite seasons . . .

This vegan lunch reminds me of the old days.

The food in the 70’s was awesome, homemade, and made with love from the most talented women in our small town . . . it wasn’t exactly a town.  Willis, Michigan was more like a spot in the road.  It is a nowhere place perfect for dreaming big dreams.

The lunch ladies loved me!  I always made sure that I went back and told them what I really loved about their cooking.  I was for real–not shmoozing.  They cooked things my mom could never have cooked.  Over time, they began giving me exactly what I liked.  For instance they NEVER EVER gave me green beans.  They knew I hated picking them and eating them.  Sometimes when I’m feeling a bit nostalgic I make these fish sticks for lunch.

Vegan Fish Sticks with Avocado spread and a Mixed Green Salad with dried blueberries, almonds, and a basil/blueberry dressing.  So good!

https://instagram.com/p/BAScmZrOms7/

 

I said a little prayer for those lunch ladies.  I’m sure most of them have passed but the love they showed still lives in my heart.  That was a lesson to me–long after I die, I want people to remember the love I put into everything I do.

Be Blessed.

oxox

Winter Veggies!

Winter Veggies are my Rave Fave!

I love root vegetables and the fall harvest is full of beets, parsnips, fennel, onions, garlic, turnips and what else?  I’m sure I’m missing something!

Second Rave Fave?  Guesses?

Apples!  We eat several apples a day in our house.  I never liked apples as a kid and most of my adult life–then a few years ago I started juicing a blend of apples, carrots, lemon and ginger.  I love that combination.  It seemed like overnight I looked years younger and felt amazing.  I don’t juice as frequently now but I do have a portion of an apple each day–usually as I’m cutting them up for kids lunches.  I get these huge honkin’ apples from Farmer’s Market–eating an entire apple would be a meal, they are seriously huge.  In a house with many different ideas on what tastes “good” Honeycrisp are our favorite followed by Mutso apples.  Everyone agrees on apples!  I like  apples because they are sweet, crunch and salty when I dip them in peanut butter.  My perfect food (sweet, crunchy, salty).

Applesauce

When I was offered a bushel of apples from a friend I jumped at the opportunity to make a huge batch of apple sauce–but you don’t need a bushel–you can make just enough for dinner!  or your kids lunch.  I shared my Aunt Clara’s recipe on my very first blog (In Everything Give Thanks) but you can find it here.  It is so easy to make without all the extra junk in it.  (My crockpot is as old as the hills and it works perfectly–you can pick up a crockpot at GoodWill for a few bucks making slow cooking real food simple.  No excuses.)

https://instagram.com/p/9FDeVnOmux/

 

How to Roast Veggies?

Preheat oven to 400-450 degrees.  Then you have two options:

  1. place a little oil on a roasting pan, place all veggies on the pan and start checking to see what it finished cooking every 15 minutes  OR
  2. put each different vegetable in it’s own “pan” made out of foil.  Then when that veggie is finished cooking take it out and the other can take their time roasting.
  3. you can add spices to the roasted veggies . . . makes the house smell amazing.
  4. this is the key to my awesome soups–roasted veggies.

https://instagram.com/p/9Gpuujummj/

Be Blessed as we eat and live with love, gratitude and compassion.

One last thing

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French Toast Sticks (Dairy Free)

French Toast Sticks!

Dairy Free French Toast Sticks were a hit on Instagram this week!  This recipe is not vegan.  I tried to make it vegan and it didn’t work.  I was a bit bummed.  I was also not thrilled with how they turned out . . . but my kids assured me that they were perfect!  I didn’t add powdered sugar but I thought about it.  What bugged me was the inconsistent coloring . . . I know, I know–who gives a shizzle?  But I do.  I like things a certain way.  Next time I will cook them on the griddle and see how they look!

https://instagram.com/p/8YOQFFumpe/

 

The Recipe (such that it is . . . I don’t really like recipes.)

  1. cut a stack of bread into 4 pieces.
  2. crack 3 eggs in a bowl, whisk.  add almond milk until the mixture is less yellow and more white–that is the perfect “wash” for the bread.  If you are using eggs and milk it is the same thing–add the milk until the mixture isn’t yellow.
  3. add the bread to the mixture one slice at a time, turning to coat them.
  4. place the “sticks” into the hot oiled/buttered/earth balanced pan–same temp as for pancakes.
  5. enjoy!

[Tweet “I just watched Renee’s short video on how to make perfect french toast sticks!”]

Don’t Forget

This is a great make ahead meal AND a great lunch meal.  I have also frozen them for traveling or for breakfast.  I play around with different breads . . .

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Be Blessed as you eat and live with love, gratitude and compassion.