While Kimberly and Karen were cooking up a Run Fast, Cook Fast, Eat Slow storm last week, I was on a business trip and received numerous text messages about what they were making and loving. Even though I was in my favorite city, Chicago, I was sad that I was missing out on all the fun! I had the cookbook with me and was able to make a shopping list so I could get started immediately upon my return.
Here’s the deal. I like to cook. Just not on week nights when the entire week has been crazy, the kids have sports, and life is just busy. So far, everything I have made so far in this cookbook is super quick and easy, which is perfect for our busy lifestyle! But I had some work to do with the family. When my book arrived, my daughters groaned “ugh, mom’s gonna make more healthy stuff” (as though healthy stuff can’t taste good!). In their defense, they were still a bit scarred from the Fig and Pig Quiche that I made last week. While I liked it, the rest of my family thought it was inappropriate to bake figs – especially in a quiche. To get them all on board with RFCFES, I had to make the first few recipes count.
Here is what I have made so far:
Immune Boost Smoothie
I usually have a smoothie as my mid-morning snack and have been looking for some new recipes to add to the rotation – and this one is great! It was watery and refreshing! I could taste the lemon, ginger, and apple. I may try adding some protein powder next time to give it more staying power.
Kale and Edamame Orange Miso Salad Karen made this as a side next to the bison burgers from the original cookbook. It’s a perfect side salad and the orange miso dressing is lovely.
Thai Quinoa Salad
TJ and I had this several weeks ago when Karen made it and both liked it. I had all of the ingredients on hand and thought this would be a great way to use them. Plus, we have so. much. basil. growing in our garden and some mint too! I love this salad, and like it even better with some peanuts sprinkled in.
This recipe is pretty much what TJ makes when we have burgers. The good news is now it is printed out in a recipe so I can make it too. My daughters scarfed these right down and probably didn’t realize they came from “the healthy cookbook”.
Crispy Chickpeas Go ahead and double or triple this recipe–one batch just isn’t enough (Karen’s kids ate them all in one sitting). A double batch will fill a mason jar. Also, they may need extra baking time to get crunchy all the way through. Just keep an eye on them, and keep stirring until they are done.
Maple Tumeric Nuts Karen said these were delicious and about as easy as it gets. Add some extra spices if you want a little more oomph.
Green Goddess Tahini Sauce
Just as I was plating dinner, I saw that Shalane and Elyse recommended the burgers with the goddess dressing. I flipped to this page, realized I had all the ingredients and whipped it right up. I am so glad I did – super tasty!! There will be so many great uses for this – as a dip, a spread on wraps, burger toppings, etc. It is a great way to use the abundance of basil from my garden and it will go in the summer rotation.
Chocolate Peanut Butter Cups
Everyone in my house loves Reese’s Peanut Butter Cups, so I was hoping this recipe would be a hit. Although they were skeptical (can a “healthy” version of PB cups really be good??), my daughters wanted to make them. That’s another thing to love about this cookbook: many recipes are easy enough for my 10 year olds to follow! THESE WERE A HIT!! “Yummy!” according to my daughters and of course they wanted more than 1 – for breakfast.
Peaches and Molasses Quinoa Bowl
Peaches are my favorite and they’re in season right now. I was glad to see recipes with peaches in this book! This breakfast is easy, nourishing, and delish. It’s a great alternative to oatmeal and because it’s quinoa that’s packed with protein, no need to add any protein powder. I didn’t have molasses, so I used honey. My add-ins were walnuts and yellow raisins. I bet figs would be great in this recipe when I’m out of peaches. This recipe will have a place in my breakfast rotation!
Peachy Green Smoothie
Kimberly made this and spoke of how refreshing it was – and I completely agree! While I couldn’t really taste the peach, the mint really stood out to me and takes me back to drinking meadow tea during summers as a kid. I had kale in my fridge, but will probably use spinach next time. Karen said her smoothie was a little sweet–she accidentally made hers with both coconut water and dates (they recommend one or the other) but she found it as an enjoyable afternoon treat. This recipe makes two smoothies, so the 2nd smoothie went into a mason jar and is in the freezer.
Sweet Potato Waffles
My family is a huge fan of waffles and pancakes, so these were on our must try list. I’m so over the Bisquick and processed junk my family likes and uses because it’s convenient. The sweet potato flavor did not stand out, but it makes me a happy mom to know my kids are getting some goodness along with their breakfast. This probably won’t be a weekday breakfast, but it goes together quickly – especially if you’ve cooked the sweet potato ahead of time.
Tuna White Bean Salad
While this isn’t my favorite recipe in the book, it’s a refreshing break from the usual tuna salad – and is a clever way to create quick lunches using ingredients that we typically have on hand. Everyone in my house ate it for lunch on a bed of lettuce without complaint. Because it’s easy and uses ingredients that are already in my pantry, it will become part of my lunch rotation.
Lemon Cookies Karen made these and said the aroma in her house was heaven. She used almond flour instead of hazelnut, and added the extra coconut oil as directed. Karen said she *may* have eaten the batter, the warm cookies straight from the oven, and then more cookies when they cooled. She was glad it made a batch of 18 cookies.
Energy Bars Karen said these were super quick and easy, about 10 minutes to prep and put into the fridge to chill. They are tasty as a snack or even a sweet bite after dinner.