Kuna Pops! Quinoa and Chia
KFA Food Bloggers
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File CommentMy "recipe" - alter as you'd like to adjust "cheesiness" and seasonings!: 2/3 c Tofutti "ricotta" mixed with 1/3 c Daiya "mozzarella" seasoned the "cheese" mix with garlic powder, oregano & basil mixed in ~ 2 c cooked pasta (this was small shells) spread layer of sauce in the bottom of the pan (a couple of spoonfuls) scooped in the pasta mixed with the "cheeses" drizzled a little more sauce on top sprinkled with more Daiya "mozzerella" baked until bubbly (I finished with a couple minutes...
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File CommentRecipe: http://community.kidswithfooda...dried-tomato-recipes
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File CommentSorrel Pesto: 2 cups of sorrel leaves (remove ribs), 1/3 cup grapeseed oil, juice from one medium lemon, 2 raw garlic gloves, 1/4 cup nutritional yeast, 4 oz of roasted pepitas. Makes 4 servings. Each serving has more than 50% Vitamin A and C; 27% of your RDI of iron, 17 g of protein, more than 9g of fiber. I mixed it into a kale salad tonight (Siberian kale, romaine lettuce, cucumbers, carrots, tomato, etc...) I make dairy-free, nut-free pesto many different ways using different greens. Use...
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File CommentThis is ds' pizza using ingredients that he has gained this year (food challenges). It uses Namaste Foods pizza mix for the crust. The toppings are homemade tomato/marinara sauce; spinach, olives, onions, Daiya cheese (dairy/soy free), jalapenos...