I was a stay at home mom for over five years and I felt like my life revolved around food. Cooking really healthy and yummy food was probably the biggest part of my everyday.
I’ve been a single mom for almost three years now and one of the hardest things to get used to is cooking for one(me) or one plus one who would rather eat frozen chicken nuggets(which I will admit that I make on occasion). Dinner routines are harder to come by as I work through making sure everything is in order, homework is done, bathing, story time…..you get the picture. I think for my first two years as a single mom I probably ate the same salad and sandwich almost daily.
All that has changed! I am trying to eat food that not only is good for me and my son, but food that tastes amazing and makes me want to thank the universe that I am alive!
I signed up for my first CSA and have been making it a priority to enjoy my food. Cooking for one or one plus a picky child is not easy. I would like to share with you some of my recipes that I find to be quick, easy, healthy and that truly taste good and are not going to break your bank book.
Above is my tiny kitchen. It is so small and my stove and oven are ridiculously petite that I am not sure how I would be able to cook large meals anyway.
The first recipe on the menu are my amazing Raw Flax Seed Crackers that I have been making and inspiring awe with for many years now. They are super simple and healthy and they taste just divine. When I make these I use just about any vegetables and fruit that I have on hand. I may throw an apple in, or half of a cucumber or zucchini or some chard….you get the idea.
You will need:
2 cups flax seeds, soaked 1/2hour
1/2 cup sun-dried tomatoes, soaked 1/2 hour(save some of this water)
4 or 5 cloves of garlic
1 small onion or a bunch of scallions
1/2 cup cilantro(or basil or parsley or both….)
1 cup packed kale
1 red or orange pepper
2 Tbs. miso paste
2 Tbs. lime juice
salt and pepper to taste
extra vegetables you have lying around that you want to get rid of
4 or 5 olives(optional)
Place all items except the flax seeds in a food processor. Puree until smooth, adding the water from the soaked sun-dried tomatoes as needed.
In a large bowl, add the pureed items and the strained flax seeds. Mix well.
Spread about a quarter of an inch thick on non-stick dehydrator sheets. Dehydrate at 125 degrees for five hours then turn the sheets of crackers over and peel the sheets off. Place back in the dehydrator for another 8 to 12 hours, or until the crackers are hard. If you do not have a dehydrator, you may spread the crackers on parchment paper lined cookie sheets and stick them in your oven on the lowest setting, checking periodically to see if they will not fall apart when flipping them.
Break up into cracker sized pieces or, if you want your crackers to look more defined, cut them with a knife into desired sizes right after you flip them and remove the dehydrator sheets.