RECIPE: THREE BEAN SALAD

Hi guys! A long time ago back when we didn't have kids Ornan and I were full on vegan. Because of that I've found some really cool healthy recipes that wouldn't normally come to mind. It was a really fun time to explore vegetables and grains and figure ways to cook them differently. Beans were a huge staple then and the various ways you can cook/make beans would boggle your mind.

This recipe is a super simple bean recipe and total cook time is like... I don't know...10 minutes depending on how fast you can handle a can opener. I love that this uses honey rather then a whole cup of sugar to get the sweetness. Most of the recipes call for sugar and I'm not into it. I first tried Three Bean Salad at Costco and immediately went home and made it. Mainly cause I'm cheap and didn't want to pay that much when I could just make it. It came out so tasty and now we double the recipe to be able to munch on it for the next couple of days. 

Added bonus, it's super healthy and busy mom friendly. You get the best taste by letting the salad sit and marinate, but it has a clean light taste if you just want to eat it right away. I hope you love it as much as we do!

THE ORIGINAL RECIPE HERE!

OUR VERSION (Very minor substitutions)

1 can garbanzo beans

1 can kidney beans

1 can green beans

1/2 diced red onions

1 stalk celery diced

1/2 cup apple cider vinegar

1/4 cup olive oil

1 tbsp honey

1/2 tsp ground dry mustard

1/2 tsp garlic powder

1/4 tsp pepper

1/4 tsp cayanne
Salt to taste

Mix all sauces/spices together in small bowl with olive oil. Mix all other ingredients together in big tupperware with lid. Combine sauce with bean mix and stir. Refrigerate for two hours and then turn tupperware upside down and put back in refrigerator for another two hours. Then eat all the goodness up!

RECIPE: PEA PESTO SPAGHETTI

trying it out

Hi guys! Sorry it's been awhile since I posted, I've been navigating life with two kiddos and trying to get back into some sort of routine. Now that things are starting to fall into place I can get back to writing once in awhile. I wanted to do more recipe posts because I think one of the things I get asked most frequently is what I'm cooking and how to find time to do it.

One tip for finding time to cook is I usually make the next days lunch the night before. That way when lunch time comes around everything is ready and then both girls go down for their naps. It has made a world of difference for me and I can still ensure they are eating homemade healthy meals.

This recipe for example I made while I was throwing together some dinner that night. Then I just put it in the fridge for the next day. It is super easy and isn't mine, however I did tweak a little bit just because I didn't have some ingredients. Penelope loved it so much she asked for thirds and I love that it's healthy, easy, and time friendly!
GET THE ORIGINAL RECIPE HERE.

MY VERSION (INCLUDING PASTA):

1 cup canned peas

3 tbsp grated parmesan cheese

3 cloves minced garlic

1 tsp lemon juice

1 tbsp dried basil

3 tbsp (or so) of olive oil

dash of salt and pepper to taste

1 tbsp grated parmesan cheese

75% of a box of whole wheat thin spaghetti

Boil a pot of well salted water for pasta. Meanwhile, blend all sauce ingredients together while streaming in olive oil, set aside. Once water is boiling, break pasta in half and toss it in the pot. Cook until al dente. (DO NOT LET PASTA GET MUSHY!!) Save one cup of pasta water and drain the rest of the pot in strainer. Return pasta back to pot and mix in pea pesto. Use 1/2 cup of the pasta water you reserved to get it mixed together nicely. Take the extra 1 tbsp parmesan cheese and sprinkle over pasta, using the other 1/2 of reserved pasta water to mix it in. Add salt as needed. Serve immediately for best results...but still tastes great the next day!

toddler approved!