Posted by: Andi Angel | June 13, 2012

Coconut-Almond Flapjacks


These flapjacks are so full of good fats, I didn’t need to oil the griddle at all! (For those who would find this a bit too heavy, you’ll want to reduce the coconut oil to 1/3 or 1/4 Cup – just keep in mind that you might now need to oil your cooking surface.)                                                                                                             ……….

2 Cups whole wheat pastry flour

1 Cup almond meal flour

1 rounded Tbsp. brown sugar

1 1/2 Tbsp. baking powder

1 1/2 tsp. salt

~ Mix these, and set aside. Next, combine: ~

1/2 Cup coconut oil

3 eggs

~ Whisk well, then add… ~

1 Cup almond milk (with or without vanilla flavor – I used plain, unsweetened)

1 Cup vanilla coconut milk

1 Cup cow’s milk (You could replace this with more almond and/or coconut milk for a non-dairy version of this recipe)

Stir flour mixture into milk mixture, beating until smooth.

Cook on medium-high (350-375 F) until edges are crispy and golden.                    ……….

No butter needed when cooking the full-fat version. I also didn’t need much syrup, which says a lot about both the flavor and moisture of these for someone who usually needs to drown her pancakes to make them taste good.

Recommended: Maple-flavored agave syrup. It’s not only cheaper than pure maple syrup, but its lower GI score makes it more blood-sugar friendly.

Posted by: Andi Angel | June 2, 2012

How to Use No-Boil Lasagne Noodles in a Regular Recipe

1. Figure out how many noodles you’ll need. (You may need to line them up in the pan to see how they’ll fit, then multiply them by the number of pasta layers you plan to use. Keep in mind that they’ll expand a little bit wider after soaking.)

2. Soak the noodles in plain water for at least 5 minutes, then layer them according to the recipe directions. It should take the same amount of time to cook.

So what happens if you don’t soak them?

1. Make sure your sauce is liquid enough, since the unsoaked noodles will draw water from it.

2. The cooking time is likely to be at least 10 minutes longer.

I don’t know what your energy bill is like, but ours is cringe-worthy, and as I write this, it’s summer temperatures outside… so I think I’ll just go ahead and soak mine. 🙂


Want a recipe that calls for no-boil noodles?   Try my Simple, Quickish Vegetarian Lasagne!

Posted by: Andi Angel | May 23, 2012

Vegan Pineapple Upside-down Smoothie

I don’t know about you, but as an aspiring vegan, I find my biggest obstacle is my tongue. Even though I’ve gradually been expanding the limits of my gustatory tolerance (or in plain English, what I’m willing to eat), I’m still finding that I revert back to eating what tastes best to me and is easy to grab.

Granted, with a newborn around, the abundance of culinary adventures has dropped off slightly (read: plummeted) in the past few months. Unfortunately, when Simple and Quick reigns supreme, Healthy often takes a dive. So, to find something that’s simple, quick, tasty AND healthy is quite the grand triumph. Here, a recipe my husband created – I give you:

(Ta-da!) the Vegan Pineapple Upside-down Smoothie

A word before we begin – don’t try to do this in a smoothie maker. The blades don’t spin fast enough to pulverize the nuts, and you’ll end up with a lumpy rattling watery Undrinkable. A proper blender is the only thing for it.

Into the Blender: (does that sound like a book title to you?)

1/2 Cup pistachios (unsalted nutmeats)

1 to 1 1/2 Cup pineapple chunks (fresh is best)

1/2 to 3/4 Cup coconut milk (preferably not from a can, as can linings tend to contain BPA)

1 Tbsp hemp hearts (shelled hempseed – see end of article for substitute suggestions)

3/4 to 1 1/2 Cup water (start low and add more for consistency as you blend)

Procedure: Blend it up, then live it up.

How can something so healthy taste so much like dessert? I’m guessing it’s the combo of natural fruit sugar and good fats from the pistachios and coconut. (For those who haven’t been updated about “good” saturated fats versus “bad”, coconut fat is Medium Chain Triglycerides (MCTs) or Medium Chain Fatty Acids (MCFAs), which encourage the body to burn fat rather than store it.)

Fresh out of hemp hearts?

You might leave them out altogether. Or substitute flax seeds, sesame seeds, any other seed that appeals, maybe psyllium husks or soy powder? I haven’t tried any of these, so I’m not sure how they’ll affect the flavor, but experimenting is half the fun of food preparation!

Posted by: Andi Angel | May 16, 2012

Speedy-healthy Black Bean Enchiladas

I made these for my mom on Mother’s Day – I think she liked how quick and simple they were compared to the meat-filled ones she loves but doesn’t make often due to the time and involvement.

Tasty and healthy enchiladas in 30-40 minutes? Yes, please!

4 Tbsp. olive oil

2 15oz. cans black beans

8-12 oz. sliced mushrooms (omit or substitute another ingredient if you’re not a mushroom fan)

6oz can pitted olives (sliced, or buy sliced olives)

1 1/2  tsp. chili powder

1 tsp. cumin

1 28oz. can enchilada sauce (Colorado red chile sauce)

4 Cups cheese (cheddar, jack, pepperjack, or blend)

14? corn tortillas

In large pan, heat oil, beans, mushrooms, olives and spices on med-low to med.

When mushrooms have cooked down (about 10 minutes), stir in 1/4 of the enchilada sauce and 1/4 to 1/3 of the cheese.

Warm the tortillas or dip them in sauce to keep them from cracking as you work. (If you choose to warm them, pour another 1/4 of the enchilada sauce into the pan or pans first – use glass baking pans.) Spoon in the filling and roll them up, stacking closely in the pans.

Top with remaining sauce, then remaining cheese. Bake at 350F for 20-25 minutes.

Posted by: Andi Angel | January 25, 2012

Simple Taco Casserole

From cupboard to table in less than 30 minutes, about 5 minutes of which actually require you to work with the food 🙂

Preheat oven to 300 F. (275 F for convection oven)

Crush 4 or 5 oz of tortilla, corn, or nacho cheese flavored chips in an ungreased 8 x 8 square glass baking pan.

Pop open a can of your favorite chili and dump it over the chip layer. (Something with both meat and beans works best. I like Trader Joe’s Turkey Chili.)

Sprinkle 3 or 4 oz of shredded cheese over the top.  (I like a blend of cheddar and jack.)

Pop the pan in the oven to melt the cheese, 15-20 minutes regular oven, or 12-16 minutes convection.

Posted by: Andi Angel | December 25, 2011

Strawberry Cheesecake Milkshake

3/4 to 1 cup milk

1/2 cup strawberries (using frozen will make the shake thicker)

2 tablespoons vanilla yogurt (I use Zoi greek yogurt)

1 cup strawberry ice cream (I like Breyers, or Dreyer’s Grand because they’re natural and lower in fat)

1 graham cracker sheet (I like Trader Joe’s Honey Graham Crackers)


Blend milk and strawberries first, starting with 3/4 cup milk and adding more if shake is too thick. When desired consistency is achieved, add yogurt, ice cream and graham cracker. Blend until smooth, adding milk if shake is too thick to blend (or thicker than you like); now have a taste. If you want a bit more cheesecake flavor, add another tablespoon of yogurt and blend.


– Obviously, if you don’t like cheesecake at all, you can leave out the yogurt altogether and just make it a Strawberry Cream Pie shake.

– For a Strawberry Banana Cheesecake Shake, use banana instead of the strawberries.

– For a boost of fiber you won’t notice in the taste or texture, add some Benefiber.

– And of course, for something creamier and sweeter, you can add some extra ice cream. Just know you might have to add more milk in order to get it to blend!

Posted by: Andi Angel | November 16, 2011

Creamy Bacon-Jalapeno Mac ‘n’ Cheese

Take one regular box of macaroni and cheese and prepare it mostly to the directions, except when you cook the noodles, use garlic salt and a shake or two of celery seed in the cooking water, remembering not to rinse after you drain the cooked noodles.

Use 2 Tbsp butter and 3 oz of milk (which is 3/8 of a cup – and I used 1%)
add 1 Tbsp. nacho cheese dip (I like it very mild)
2-3oz of real cheese (I did a blend of cheddar, jack, mozzarella and parm-romano)
and a drop or two of liquid smoke.

If you want it spicier, you can use more nacho dip and adjust the milk or butter to desired creaminess, or slice in some jalapenos.

Posted by: Andi Angel | November 8, 2011

Crustless Bacon Quiche

6 large or 5 extra-large eggs
1 Cup milk
6 oz cheese (I did cheddar, mozz and parm)
few shakes each of salt, pepper, paprika and onion powder
a couple drops of liquid smoke (don’t overdo it) or 3-6 crumbled bacon slices
Spray an 8×8 glass pan or 9″ pie pan
375F for 40 min

Posted by: Andi Angel | September 3, 2011

Berry Colada Smoothie

This is kinda like pina colada, but with a twist.

1/2 C vanilla yogurt

1/2 C coconut milk

1/2 C fruit punch

1/2 C frozen mango

1/2 C frozen pineapple

1/4 C frozen blueberries

optional: throw in a few scoops of protein powder, fiber booster, wheat germ etc.

Dump it all in the blender, blend ’til smooth, and try not to get an ice cream headache if you’re prone to those.

Posted by: Andi Angel | July 16, 2010


I made some awesome s’mores a few days ago – to re-create:

– Put one Nestle’s Wonka chocolate square on a graham cracker square (half a cracker sheet) and microwave for several seconds.

– When the chocolate is melty enough, spread it around to the edges, then put a large Caramel & Vanilla marshmallow on top.

– Microwave until the marshmallow puffs up to twice its size, then remove from microwave.

– Top with the other half of the graham cracker sheet, then munch.

The reason I wait until after to top the sandwich is, if you put the square on top of the marshmallow and THEN microwave it, it falls to one side because the marshmallow puffs irregularly. It’s just easier to do it that way, and the bottom cracker doesn’t pick up that much heat anyway.

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