If you're in the mood to experiment with something new in the kitchen, Bob's Red Mill recipes always have something fun in store and are a great resource for creative ideas. On the back of the new packaging for Bob's Whole Ground Flaxseed Meal there is a recipe for "everything" crackers. The first time I made these I followed the recipe exactly on the back and they were fun, but not a big hit. The second time I made them I added crushed rosemary and black pepper to add a little dimension to it's otherwise bland-ish flavor and I think the family and I liked them a little better the second time around and even better with a slice of cheese or almond butter and fruit on top. But even still they aren't A-mazing. We'll just say they're a funny little cracker. Also, this is a great recipe to do with little helpers. There aren't a lot of ingredients and it's so simple which means minimal mess. Yay!
Can I also just say that I know most of my photos are kinda lame and not really blog-worthy, but taking fancy photos aren't really at of the top of my to-dos currently, so bear with me on that one.
Original Bob's Red Mill Flaxseed Everything Crackers Recipe:
2 Cups Flaxseed Meal
1/2 tsp Salt
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/2 tsp Poppy Seeds
1 tsp Sesame Seeds
1 cup Water
Preheat oven to 400 F .Line a baking sheet with parchment paper and set aside. In a large bowl combine all dry ingredients. Add water and mix until a dough forms. Spread onto the prepared baking sheet and flatten to 1/8 inch thickness. Cut into 1 1/2 inch squares and bake until crisp and the edges are browned about 25-30 mins. Let cool completely before dividing and serving.
The above mentioned "dough" would be more accurately called paste. It is sticky and will require parchment paper on top as well as bottom if you plan on using a rolling pin to smooth it out. Get it as thin as you can when rolling it out, maybe even thinner than 1/8 inch. My center crackers never got crispy on both tries even with them being 1/8 inch thick. Experiment with added flavors. I added 1 tsp crushed rosemary and several grinds of fresh cracked pepper. Try serving with almond butter and fruit- it makes a yummy breakfast and snack.
I recently posted a few of my favorite exercises with the Pilates overball on Instagram. It's super fun over there! Check it out!
I'm all about ramping up the nutritional value of everyday foods and sneaking veggies into whatever I can. Try this one on your kids, the final product is U-G-L-Y, but my kids totally dig it. Read on.....
I had a Costco-sized bag of organic power greens in my fridge that had barely been touched and was about to expire. This bag has a mix of spinach, kale and chard which is delicious and quite mild.
I boiled the entire bag (minus the handful or two that had been taken out for a smoothie) and put it into my blender. I then added all of it to a pot with a jar of high-quality organic pasta sauce. As mentioned above, mixing red (pasta sauce) and green (blended veg) turns the final product into an UGLY brown, but I promise it doesn't taste like it looks. In fact, my kids eat the sauce with veggies better than the plain straight-out-of-the-jar version, I think this is because adding greens seems to neutralize the acidity of the tomato sauce making it a bit less tangy.
Use the sauce on top of something fun like organic quinoa and brown rice spaghetti noodles, or roasted spaghetti squash, giving yourself an extra dose of wonderful veg!
I've also done this with leftover cooked broccoli in my fridge, and I probably like that version a little better.
Notice how I'm not posting a photo of the final brown sauce? First, because it's not very photogenic and second because I want you to try it for yourself. Start with sneaking in a very small amount of veggies, and then add more next time!
So, to recap:
Use very soft cooked broccoli or greens and blend smooth in your blender
Add a small amount at a time to your pot of high quality organic pasta sauce, you don't want to ruin a whole jar of sauce just because you're feeling brave
Stir (it will change the color) and heat through
Use on top of your favorite spaghetti noodle or even better, spaghetti squash!
TO ROAST SPAGHETTI SQUASH:
Preheat oven to 425
Rinse the outside of your squash before cutting to wash away any lingering dirt or bacteria
Cut the squash in half or quarters and scoop out seeds
Brush with oil, butter or ghee and salt and pepper
Place flesh-side (not skin side) up on a pan and roast until golden, usually about 40 mins, but it really can vary with thickness and size of your squash so watch it to prevent burning.
Scoop out cooked squash with a spoon or fork, separating the strands to look like spaghetti and top with sauce!
I love movement and habits that promote health and lifetime wellness. I also like stretchy pants, being outside and good-for-you food! Follow me on Instagram @DawnBrownCoaching for more frequent updates.