burrito Lisa inspired me yesterday with her gorgeous delivery salad wrap that I thought I'd make a version for dinner.  It really got me thinking about the uselessness of tortillas in a burrito.  All those white processed carbs & gluten just make me soooo tired and then if that's not bad enough, it then makes me crave pure sugar which in turns makes me feel sick.  So why bother when you can use romaine lettuce leaves instead. Pack those suckers with all the lovely fillings of a burrito and away you go.  Dinner last night was a revelation and it may just be an encore performance tonight.  Yes, they were that good and super easy. The Big Up Your Styles Burrito 3 large romaine lettuce leaves 1/4 cup hummus (or more if you want) Sauté onions & peppers & mushrooms in coconut oil (with garlic, onion power, cumin, sea salt & pepper to taste) Sliced avocado Salsa Layer all the fixing on top of the lettuce leaves and roll them up.  Have as many as you want - these little guys are solid gold. Yum!

photo cred Cat Got this great recipe for veggie muffins from Michaela the other day with a 100% guarantee that my eldest child would love them......hummmmmm.  What? They have broccoli in them? Do you know my child? No way, no how would those muffins make it past her lips.  But I'm always up for a challenge and any chance of getting more veg into her is always worth the try. Muffins Mahoo Bowl #1 combine: 2 cups quinoa flour (vitamix raw quinoa into flour) 3/4 tsp baking soda 1/2 tsp Himalayan salt Bowl #2 mix this : 2/3 cup raw honey 1/4 cup org coconut oil 2 org eggs Blend this to make 1/2 cup puree: 1/4 cup apple juice 1 1/2 cups chopped org. broccoli (frozen or fresh) OR 1/2 cup pumpkin puree Combine bowl 1 & 2 & puree to this: 1 to 1 1/2 cups mashed bananas (about 3 bananas) 1/2 cup grated org carrots 1/4 cup plain org yogurt 1/2 tsp vanilla Bake them @ 350 degree for approx. 25-30 minutes - yields 24 muffins Guess what? She likes them. Oh and I blended it up with extra water for 8 month old. (original recipe based on this)

photo cred Cat I don't know about you but I've been loving the Fall weather as of late. Probably my most favorite season with the leaves turning and days getting cooler. But with that also comes my need for comfort foods and an automatic 5-10 lbs. I'd like to blame my inner cave(wo)man in me and say it's my body's natural instinct to bulk up so that I survive the winter, but who's kidding who. So this year will be different, this year is already different. I will overcome. I will survive. I will eat...SOUP. My Mom's classic veggie soup (with my own personal tweaks) couldn't be easier to make. Veggie Blender Soup: 4 cups of organic veg stock (or any homemade stock) 4 cup of veg (could be a combo or a solo veg) 1 onion 3 cloves garlic 2 tbsp ginger 1 tbsp coconut oil salt & pepper Saute the onion and garlic in the coconut oil for 4 minutes then add the rest Bring to boil and simmer for 1 hour. Bung it all in the Vitamix/blender and voila! Re-dic delish. p.s. Even baby Kits joined me for lunch with her own bowl. It was that good.    

Photo cred Cat Ok what's in my fridge that desperately needs to be eaten? Leftover brown rice...ahhh, I'll make my special fried rice - The Goods style. All local/organic and crazy yummy and good for you. (don't like rice sub in some leftover quinoa instead) In a frying pan add: 1 tbsp of coconut oil 3 large cloves minced garlic 1 small onion finely chopped 4 carrots finely chopped Once all that is a bit soft (about 5 mins) add whatever you have in your fridge. Yesterday's version consisted of finely chopped, organic: Mushrooms, corn, chard, zucs, bok choy, red pepper & eggs Add some Himalayan sea salt and some organic tamari and you're GOODs to go. The joy about this dish, is you add whatever you want and in any quantity you want - just taste it and add more or less salt & tamari. Let me know if you come up with any rockin' combos.

Photo Cred Cat Here is the breakfast muesli I make on a Sunday and will last all week (and Kods eats it too).  This is a very loose recipe as I usually just eyeball the amounts.  It's all good stuff so a little bit more or less, here or there, works too. Makes  approx. 10-12 servings (heaping 1/3 cup of muesli to 1 cup of hot water) 1/2 pack chia seeds (150 g) 1 1/2 cup organic large flake oats 1 tsp ground vanilla bean OR vanilla extract 1 tbsp cinnamon 1/2 cup pumpkin seeds 1/2 cup coconut flakes 1/4 cup coconut oil 1/3 cup goji berries 1/2 cup dried cranberries Hand mix all ingredients together and store in glass container on counter or fridge.