The Brady Brunch


School day breakfasts are speedy and a bit of a blur… 4 young kids downing cereal, instant oatmeal (yes, it happens!), raisin toast, or other freezer fare. But breakfasts on the weekends chez Reilly are an adventure, an experience, a complete kitchen tornado, and downright sticky fun. Here is our latest experiment. Chocolate chip Belgian waffles with raspberries and maple syrup, sloshed down with a tall glass of vanilla soymilk. But the best part? the foods you don’t see!: Pumpkin, ground chia seeds, and beets! I should be arrested for this!

Beet these Waffles
Makes 6 large waffles
Equipment needed: waffle maker (if you don’t have one, just make pancakes with this same recipe), blender, and an electric mixer or a really strong arm

2 cups waffle or pancake mix (I like Trader Joe’s multigrain pancake mix, but sometimes it’s Krusteaz from Costco)
1 cup unsweetened soymilk
1/2 cup pumpkin puree (canned pumpkin)
1/2 cup blended beets (I buy them already cooked and peeled from Trader Joe’s, and then blend them. Canned works too though!)
1/4 cup ground chia seeds (purchase these already ground here, or grind them yourself in a coffee bean grinder)
2 Tbsp vegetable oil
nonstick vegetable oil spray
1/4-1/2 cup semi-sweet chocolate chips (optional, but CRUCIAL in my opinion)

Spray waffle maker with nonstick spray and plug in. Place all ingredients in a mixing bowl and mix with electric mixer while waffle maker heats up. Add more soymilk or water 2 tablespoons at a time if batter is too thick. Pour 1/2-3/4 cup batter into waffle maker, drop 10 or so chocolate chips on top, and close.

Keep cooked waffles warm in the oven while the kids finish up their Minecraft game and you hide the pumpkin and beet remnants. Serve with pure maple syrup or all alone. Once the kids have eaten, enroll them in kitchen clean-up.

Nutrition info per waffle: 281 calories, 11 g fat, 0 mg cholesterol, 43 g carbohydrates, 9 g fiber, 12 g sugar, 7 g protein, 65% daily requirement of vitamin A, 330 mg calcium, 12% daily requirement for iron.

Zucchini Overpopulation Solution Project

Is your garden giving you more zucchini (zucchinis?) than you can handle? Take this hummus out for a spin! The tahini gives it a whopping punch of a bunch of different nutrients. Filmed by my 9 year-old daughter, a movie-maker in the making.

Zucchini Hummus
Makes about 2 cups

2 medium zucchini, diced
¼ cup lemon juice
⅓ cup tahini
2 Tbsp olive oil
2 garlic cloves
2 tsp ground cumin
Salt & Pepper to taste

In a blender or food processor, puree all ingredients until creamy. Perfect for a sandwich spread, dip for veggies or crackers, or for just eating with spork on a rainy Tuesday. Reduce the fat content by 5 grams per serving by eliminating the olive oil.

Nutrition info for 1/4 of recipe: 193 calories, 17 g fat, 9 g carbs, 4 g fiber, 2 g sugar, 4 g protein, 30% daily vitamin A, 10% daily vitamin C, 20% daily copper, 26% daily manganese, 12% daily iron, 12% daily magnesium

Mason Jar Salads: Lunchin’ Munchin’ for Smart People


So I’m a little late to the party, but figured maybe some of you haven’t even gotten on the subway yet!? BuzzFeed posted these 18 great mason jar salads back in December, and not only are they pure genius, but they’re nice to look at, easy to make, store, and transport, and they are all about Operation: Fit Into Last Summer’s Clothes.

But what I love more than any of those things is that you can make your week’s worth of lunches in about TWENTY minutes! What’s 20 minutes? That’s about how long I spend trying to figure out why I just walked into the dining room. I could be making salads!

So, what you do:

It’s Sunday. Line up five 24-ounce mason jars, grab a bunch of ingredients, a cutting board and a knife, and get all assembly line-up in the kitchen. Everybody clear OUT! The salad belt has been turned on. Stuff your jars in this order:

Start with Dressing: Either something bottled (like TJ’s Light Champagne Vinaigrette) or 2 T rice vinegar plus 1 T olive oil plus 1/2 tsp salt.

Next, fill with Protein: Tofu cubes, beans, tempeh cubes, hemp hearts, chia seeds, and shelled edamame beans are some of my favorites. They’ll marinate in the dressing. Genius again!

Next up, Chunky Veggies and/or Grains: These are ones that can afford to get a little juicy with dressing: Cucumbers, tomatoes, peppers, carrots, mushrooms, jicama (is that a veggie?), corn… and quinoa, wild rice, pasta, roasted potatoes…

And Finally: Greens and herbs. Spinach, kale, mesclun, basil, dill, cilantro…

Optional Salad Toppers: Croutons, cranberries, sunflower seeds, those Asian noodle thingies. Not necessary, but oh so good.

Stick those 5 pieces of gloriousness in the fridge and take one each day for lunch (or have for dinner if that’s where healthy food prep time is at a minimum). Either shake it while IN the jar, or if it’s too jam-packed, empty the contents into a bowl and toss to coat dressing. No more excuses people!

What’s YOUR favorite salad stack?

Eggless Eggs Still on the Menu

Even with news of chicken eggs back on the cool list, Eggless Eggs are still a family favorite, a hometown staple, and a great way to enter into tofu addiction — no matter if they’re stuffed into a burrito, alongside toast, or eaten solo by the Paleos. Make a big batch on the weekend and choose your method of delivery on the day of. To breakfast! (Or dinner!)

Eggless Eggs with Whole Grain Toast, Orange Wedges, and Fruit Juice

Eggless Eggs with Whole Grain Toast, Orange Wedges, and Fruit Juice

Eggless Eggs
Makes 4 servings
Prep and cooking time 20 minutes

Searching for scrambled eggs without all the fat and cholesterol? Take this creation out for a spin, and you’ll find yourself singing its praises from the hilltops. Serve with fresh fruit and toasted 100% Whole Grain Fiber Bread. Compared to a 2-egg omelet, a serving of Eggless Eggs has 150 fewer calories, 11 fewer grams of fat, 450 fewer milligrams of cholesterol, and 2 more grams of fiber. Eggs never tasted so good.

1 (15-oz) block extra firm tofu
2 tsp olive oil
1 green onion, or 1 Tbsp diced onion
½ red bell pepper, diced (preferably organic)
½ green bell pepper, diced (preferably organic)
1 medium carrot, diced
½ tsp garlic powder
½ tsp turmeric (optional, makes the “eggs” yellow)
½ tsp salt
1/8 tsp black pepper (optional)
Hot sauce to taste (optional)

1 Press Tofu: Place 6 paper towels on the counter. Drain tofu from package. Place block of tofu on the paper towels. Place a cutting board or baking sheet on top of tofu. Place 2 or 3 cans of beans or similar weight on top of the cutting board, and let sit for at least 15 minutes. This process gets excess water out of the tofu, allowing it space to soak in other incredible flavors.

2 Meanwhile, heat oil in a medium-sized skillet over medium-high heat. Reduce heat to medium-low and sauté veggies, spices, and salt until tender, about 5 minutes.

3 Crumble tofu into the skillet; continue to cook until heated through, about 5 minutes.

4 Serve warm topped with black pepper and hot sauce if desired.

5 Store leftovers in the fridge for up to 3 days.

Per serving: 161 calories, 8.5 g total fat, 1 g saturated fat, 0 mg cholesterol, 298 mg sodium, 5 g carbohydrates, 2 g fiber, 1 g sugar, 15.5 g protein, 3% vitamin A, 54% vitamin C, 19.5% calcium, 13.5% iron

Breakfast Detox Soup

Day 6! That happened fast, right?

I confess that I just could NOT drink a cold smoothie today. I went for a 15-degree walk this morning and the last thing I wanted when I came back inside was a freezing cold green smoothie to further numbify my feet and hands. Ice statue just wasn’t on my morning agenda.

So, I pulled some ingredients out of the fridge and made this Detox Soup instead. Dare I say it was better than a hot cup of coffee? Clearly the Detox is morphing my mentals!

Detox Soup
Serves 4

2 cups filtered water
1 cube vegetable bouillon
5 basil leaves, torn
2 cups chopped kale
5 carrots, scrubbed, unpeeled, chopped
1 cup garbanzo beans
1 cup crushed tomatoes (from a can)
1/2 teaspoon salt
Dash pepper

Bring all ingredients to a boil and then simmer for 10 minutes. Good morning, warm sunshine!

Where’s that blender?!? 7-Day Detox Starts Monday!


Are you ready to tell 2015 who’s boss? Ready to get green fuel from your head down to your to-ee-oes? Join the masses on Monday, January 5th in a 7-day race to declutter your intestinal closet and refuel your engine.  Check out my 7-Day Detox Page for detox prep info and the detox guidelines, along with a day-by-day meal plan (yes, you can veer off the plan as long as you stay within the guidelines).

Spend the next couple days chowing down on veggie meals as you phase out caffeine, alcohol, sugar, gluten, dairy, eggs, and meat, and stock up on detox essentials:

Plantfusion Protein Powder
Kale (Organic)
Cucumbers (Organic)
Celery (Organic)
Spinach (Organic)
Bell Peppers (Organic)
Apples (Organic)
Frozen Berries (Organic)
Corn tortillas (Organic)
Raw nuts/seeds
Nut/seed butters
Rice crackers/rice cakes

See you on Monday! Chowder!

XO Jen

Clean Bean Casserole

Clean Bean Casserole

If it’s not broke, don’t fix it, right? Well. Grandma’s classic isn’t exactly broken, it just needs a little modern-day health booster. This version is just as easy, even tastier (if you can believe it), dairy-free, gluten-free, uses all plant powered, clean, whole foods, and even has a touch screen. Welcome to the millennium, green beans! Give them a spin anytime you’re feeling thankful.

Clean Bean Casserole

Serves 8

Creamy Mushroom Gravy:
1 cup raw cashews, submerged in water and soaked overnight (or at least 4 hours)
1 Tbsp olive oil
20 oz sliced white mushrooms
2 cloves garlic, minced
1 vegetable bouillon cube

“Fried” Onions:
1 large onion, sliced into crescents
¼ cup almond meal
1 Tbsp cornstarch
½ tsp black pepper
½ tsp salt
2 Tbsp olive oil

Green Beans:
2 lbs green beans, ends removed

Preheat oven to 350°

Mushroom gravy: Blend cashews with soaking water. Set aside. Heat oil in sauté pan and sauté mushrooms and garlic until cooked through. Add cashew “cream” and bouillon cube and continue to cook over medium heat until bouillon cube dissolves. Set aside.

Onions: In a medium-sized bowl, combine almond meal, cornstarch, black pepper, and salt. Stir sliced onions until well-coated. In a sauté pan, heat olive oil and “fry” coated onions. Set aside.

Green beans: Place green beans into a 13 X 9-inch baking dish (pre-steam them for softer beans). Pour creamy mushroom mixture over top and stir to coat green beans. Top with onions and bake, uncovered, for 30 minutes.

Nutrition Information Per Serving: 211 calories, 13 g fat, 0 mg cholesterol, 19 g carbohydrates, 6 g fiber, 8.5 g protein, 16% vitamin A, 37% vitamin C, 6.5% calcium, 15% iron, 11% zinc.
Cheers and thanks!



High & Mighty Brownie Cookies


Ever thought to put veggies and beans into brownie mix and then turn them into cookies? Wait, that’s not what you think about as you lie in bed at night? Oh. Well, I’ve taken on the age-old question and attempted an answer: How do we make brownies a complete meal? Announcing the High & Mighty Brownie Cookie. High in nutrients, mighty in taste and energy. And while I still serve them for dessert, they can certainly pass for a side dish or maybe even a main squeeze…

High & Mighty Brownie Cookies
Makes 48

1 (15-ounce) can black beans, drained & rinsed (about 1 1/2 cups cooked beans)
Large handful kale, about 2 cups chopped
1/2 cup pumpkin puree (the canned type)
1 box brownie mix
1/2 cup coconut flour, almond meal, or cashew meal

Preheat oven to 425 degrees.

Blend or food process beans, kale, and pumpkin into a smooth, olive green glop (probably not wise to taste-test this…).

Stir glop together with brownie mix and coconut flour (or almond or cashew meal).

With slightly wet hands, form into 1 1/2-inch round balls (slightly smaller than golf balls) and drop onto an ungreased cookie sheet about an inch apart.

Press down gently with a fork in a criss-cross fashion.

Bake for 10-12 minutes. Cool for 5 minutes and chow down!

Nutrition Information Per Cookie: 74 calories, 1 g fat, 36 mg sodium, 0 mg cholesterol, 11 g carbohydrate, 2 g fiber, 6 g sugar, 1 g protein, 21% vitamin A, 3% iron.

Now you (or at least I) can rest soundly. Cheers to chocolate! xo

Skin Glow from Fruits and Veggies Better Than a Sun Tan

Arugula Salad in SKINNY DISH

Arugula Salad in SKINNY DISH

Ever noticed that people who eat lots of fruits and veggies have a magical glow? Wait, you haven’t? It’s the kind where you want to run right up to them and ask if they just ate a salad. Yes, that’s the one I’m talking about. Well, here’s some new science to prove the phenomenon. A study published in The Quarterly Journal of Experimental Psychology showed that people who ate more carotenoid-rich fruits and veggies (basically all of them, but especially the orange, red, yellow, and dark green ones), had more attractive skin tone. So, not only are these colorful crops good for your insides, but for your outsides, and for your friends’ eyes as well. Great excuse then to chow this simple and fall-friendly arugula salad. Cheers, attractive people!

Arugula Salad with Pan-Seared Butternut Squash

Makes 2 servings
Prep and cooking time: 15 minutes

Searing is a great way to bring out the flavors in veggies, and it’s done by cooking them in a skillet with high heat and very little oil, a good way to keep the fat content down. Enjoy this colorful salad in the fall when squash is aplenty.

1 tsp olive oil
2 cups very small butternut squash cubes (about the top portion of a butternut squash, peeled and finely cubed)
¼ tsp salt
¼ tsp garlic powder
1 (7-oz) bag TJ’s Wild Arugula Wild Rocket Salad, or other bag of prewashed arugula
2 Tbsp white balsamic vinegar, divided
Dash of sesame seeds for garnish (optional)

1. In a medium-sized skillet, heat oil. Add butternut squash chunks, salt, and garlic powder. Pan-sear the squash for 6 minutes stirring it every minute or so and removing it from the heat for 10 seconds at a time if the pan gets too smoky. Remove from heat and place on a plate in the fridge for 5 minutes to cool.

2. Divide bag of arugula onto 2 plates. Top each plate with the butternut squash cubes and 1 Tbsp of white balsamic vinegar. Garnish each one with sesame seeds if desired.

3. Dressed salad will not last past the current meal, so eat up! Butternut squash cubes make perfect finger foods for toddlers or toothpick veggie kebabs for young children.

Per serving: 143 calories, 3 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 325 mg sodium, 30 g carbohydrates, 7 g fiber, 6 g sugar, 4 g protein, 327% vitamin A, 71.5% vitamin C, 23.5% calcium, 13% iron

Detox Day 7: Top 13 Detox Foods

Can you believe it’s the last day? What a super journey this has been! Now that you’re accustomed to inhaling so many of nature’s powerfoods (raw nuts, berries, quinoa, broccoli, kale, spinach, beans, lentils…), I thought a quick list of my top favorite 13 detoxing foods along with their top reasons why they’re so awesome would be a cool graduation gift. Try to incorporate at least FIVE of these every day from now on, and you’ll continue to feel like you have wings.

Wheatgrass Juice from

Wheatgrass Juice from

1. ALMONDS: Help remove impurities from your intestinal tract. Almond milk is a great dairy alternative to cow’s milk.

2. APPLES: Contain glucaric acid which helps your body get rid of estrogen-like chemicals and heavy metals.

3. AVOCADOS: Rich in healthy monounsaturated fat which doesn’t upset the proper balance of Omega-3’s to Omega-6’s. Contain glutathione which blocks 30 different carcinogens and helps the liver detoxify synthetic chemicals.

4. BEETS: Contain the compound betaine which lowers levels of several inflammatory markers and protects against liver damage. Also contain antioxidant betacyanin, which helps liver detoxify chemicals.

5. BLUEBERRIES: Super-rich in antioxidants including anthocyanins which stop free radical damage (free radical damage can lead to wrinkles and cancer tumor growth). Enhance glutathione production (see AVOCADOS).

6. CABBAGE:  Cleanses the digestive tract and contains powerful cancer-purging isothiocyanates. Eat raw in juices or salads as heat destroys isothiocyanates. Fermented cabbage (kim chi) is rich in natural probiotics.

7. GARLIC: Contains allicin which fights off harmful bacteria. Increases production of glutathione (see AVOCADOS). Garlic also cleanses the arteries, lowers high blood pressure, and cleanses mucous buildup in the lungs and sinuses.

8. GINGER: Eases nausea and digestion, but also promotes detoxification by speeding the movement of food through the intestines.

9. KALE: Rich in tons of anti-cancer compounds and flavonoids which reduce chronic inflammation and oxidative stress, but also contains a compound that jumpstarts the liver’s production of cleansing enzymes.

10. LEMONS: Super liver detoxifier and very alkalinizing: help restore the alkaline-acid balance of the body. Add 1/4 lemon to a glass of water every morning.

11. PARSLEY: Rich source of chlorophyll, a natural detoxifier. Raises glutathione levels (see AVOCADOS). Contains the volatile oil eugenol which is a strong anti-inflammatory and anti-arthritic agent.

12. SEAWEED: Binds to heavy metals and radioactive waste (from medical tests and food grown in contaminated soil) for elimination. Rich source of iodine which is essential for thyroid hormone production and your body’s metabolism.

13. WHEATGRASS: Potent detoxifier, and richest edible source of chlorophyll which rebuilds bloodstream, nourishes tissues, and purifies the liver. High in oxygen which helps brain and body function at optimal levels (a pregnancy must!). Grow and grind your own, or buy as frozen cubes or powder, and add to juices or smoothies.

Good thing you’re going grocery shopping today! Thank you thank you for joining all of us on this better-you health trip. You are all shining green stars! xoxo




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