Category Archives: Vegetarian

Double Chocolate Protein Bars with Coconut and Pecans

These no bake Double Chocolate Protein Bars with Coconut and Pecans are packed with oats, puffed rice, fruit, nuts, protein powder and chocolate! They are a cinch to make and give you a boost to get through the day!

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

I go through fazes.

I can go from ninety to nothing in a day. I can be so totally all into one thing, then totally uninterested the next day. Urgh. I really hate that about myself. I am trying very hard to change. To be a finish what you start-always do what you say you will do-make it happen kind of person. I feel like I am about 75% of the way there, but not quite where I want to be.

Two years ago we started revamping our house. Yes, two years. We tackled the floors, tiling, painting the walls and cabinets, new furniture, and new lighting, and then I hit a wall. I didn’t want to look at paint colors, carpets, cabinets, tile, light fixtures…no, just no. I was over it.

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

So our little remodel never made it past the front rooms of our house. Leaving the bedrooms and bathrooms untouched. You know what? I didn’t care. Not one bit. I just kind of thought..okay if we have house guest I will just close the doors or something. For two years my I don’t care attitude stayed. We had bedrooms with bare white walls and all was right with the world.

Until last week.

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

I woke up and on my way to the kitchen glanced into one of the guest rooms. Urgh…I hate you, I thought. White walls, plain carpet, cheap blinds. I walked to the front of the house, made a cup of coffee and looked at my pretty kitchen. Everything was in its place. Everything was exactly how I wanted because I had done it. Then I remembered I had once hated this kitchen. The cheap, stained laminate flooring, the ugly cabinets, the plain light fixtures. I peeked around the corner into the living room. My nice living room with pretty barnwood floors and lovely drapes. The living room that once had dingy carpets and an Ikea coffee table. It was a nice living room because I had made it nice.

A seed had been planted.

I stood in the door way of the plain, untouched guest room, coffee in hand and the wheels started turning. Suddenly, paint colors and light fixtures seemed interesting again! The humble little room in front of me had so much more potential than I had ever thought!

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

So, as I mentioned on Monday, I spent an entire weekend covered in paint. The room is far from finished. There is still a lot I want to do, but this morning I woke up, walked to the front of the house and glanced into the guest room. The pretty, freshly painted room with new furniture, new curtains, and new picture frames and I smiled.

It is pretty because I made it pretty. It is just how I want it, because I did it.

Sometimes we need to be reminded the only thing standing in our way is ourselves. Sometimes you just need to make it happen.

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

Of course a little help is never a bad thing! I made these Double Chocolate Protein Bars with Coconut and Pecans to give me something to snack on during the weekend. They take all of five minutes to make and require no baking. They are the perfect little pick me up that is totally guilt free!

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

Double Chocolate Protein Bars with Coconut and Pecans
Recipe type: Breakfast, Snack
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ cup coconut oil, measured solid
  • ½ cup honey
  • 3 tablespoons protein powder
  • 2 tablespoons dark chocolate cocoa powder
  • 1 cup oats (I used gluten free)
  • 1 cup Rice Krispies (I used gluten free)
  • ½ cup shredded coconut
  • ⅓ cup pecans
  • ⅓ cup chocolate chips
Instructions
  1. In a medium size mixing bowl combine the honey and coconut oil. Microwave for 45 seconds until the oil has melted.
  2. Add the protein powder and cocoa, stir well.
  3. Add the oats, rice, coconut, pecans, and chocolate chips until well combined.
  4. Line an 8x8 pan with foil, spray with cooking oil.
  5. Add the granola mixture to the pan and spread it evenly. Using your spatula press the mixture down into the pan. (the tighter the mixture is the less likely your bars are to fall apart)
  6. Place bars in the freezer to set, 15-20 minutes.
  7. Turn bars out onto cutting board, carefully removing foil, and slice into bars.
  8. Keep cold.

 

 

 

Kale and Red Pepper Fried Rice

Jasmine rice is fried in toasted sesame seed oil along with freshly chopped onion, kale and diced sweet red pepper. A perfect, healthy meal ready in less than 20 minutes!

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

Technology makes me want to throw things against the wall.

One might think that since I am a blogger, I get it. One would be wrong. One would be super duper wrong.

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

On Tuesday and well into Wednesday my site crashed. Like big time. If you’re a regular reader (I hope you are!) you probably noticed, and just in case you were planning on making one of my recipes for dinner on Tuesday and I ruined it I am so super sorry! I didn’t mean to, I swear!

Somewhere up in the clouds Maebells just got lost for a while. Luckily, it is back up and running now. But it did make me realize how very much I do enjoy this little virtual friendship we have here. I like you guys, like a whole lot, so it kind of threw me off my game to suddenly not be able to share things with you. Super fabulous things like this crazy easy Kale and Red Pepper Fried Rice!

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

Last weekend I wanted something for lunch that was healthy and filling but I wasn’t feeling a salad. Fried rice totally fit the bill (when does fried rice not fit the bill?!) instead of going the normal peas and carrots route I opted for freshly sliced kale and little red sweet peppers. The result was a totally fantastic grown up version of fried rice.

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

This is a great vegetarian meal by itself, or you could throw in shrimp or chicken for a tasty change up. Then of course, if you want to go all out you can make it with this Kung Pao Chicken for the ultimate Asian inspired feast!

Kale and Red Pepper Fried Rice
Recipe type: Main Dish, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Jasmine rice is fried in toasted sesame seed oil along with freshly chopped kale and diced sweet red pepper. A perfect, healthy meal ready in less than 20 minutes!
Ingredients
  • 2 cups cooked jasmine rice (very dry, works best if it is a couple days old)
  • 2 cloves of garlic, minced
  • 2½ tablespoons sesame oil
  • 2½ cups chopped kale
  • 1 small onion, chopped
  • ¼ cup sweet red pepper or bell pepper, chopped
  • 1 egg
  • ⅛ cup reduced sodium soy sauce
Instructions
  1. Heat a large skillet or wok to medium high heat.
  2. Heat 2 tablespoons of oil in skillet and add minced garlic. Stir garlic approximately 30 seconds or until fragrant.
  3. Add rice to skillet and do not stir, let it cook approximately 1-2 minutes until it begins to lightly brown.
  4. Stir rice, add red pepper and onion, let it cook another minute. Rice should be lightly browned at this point.
  5. Add kale, stirring as you go, kale will shrink up a lot as it cooks, about 30 seconds.
  6. Push rice to one side of the skillet and add the last ½ tablespoon of oil to skillet. Crack egg directly into skillet and scramble it.
  7. Mix egg into fried rice and add soy sauce.

 

Pina Colada Soft Serve

It is hot.
Like hot hot hot.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

Sunday afternoon I went to run a few errands and ended up cutting the day short because it was totally miserable outside. Make up was melting right off my face, and my car felt like it was a million degrees every time I turned it on. No thank you. I would rather do all my shopping online than deal with a heat index of 104!
I walked right into the house ready to make a smoothie but ended up making this Pina Colada Soft Serve by mistake.
Talk about a happy accident.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

This has the perfect soft serve consistency and it was loaded with pineapple and coconut flavor. Just the refreshing mid afternoon pick me up I needed! I topped the soft serve with toasted coconut which added a whole lot of flavor and a little bit of crunch.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

This makes the perfect snack size for two people or one super hungry person who needs to cool off! (um, yeah I ate both bowls)

What are you waiting for? You’re only five ingredients and 30 seconds away from tropical bliss!

5.0 from 1 reviews
Pina Colada Soft Serve
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup frozen pineapple
  • ½ cup frozen cool whip (I used fat free)
  • ½ cup milk
  • 2 tablespoons coconut
  • 2 teaspoons honey
  • ½ teaspoon coconut extract (optional)
Instructions
  1. Place all ingredients in blender and blend for 20-30 seconds. You may enjoy it immediately or put it back in freezer to firm up to a harder ice cream consistency.
  2. If you wish to add toasted coconut just set your broiler to low and sprinkle about ⅛-1/4 cup of shredded coconut on a baking sheet. Let it set under the broiler for 30 seconds-1 minute or until lightly toasted. Watch closely! Let it cool before adding to soft serve

 

 

 

Cheddar and Summer Squash Cornmeal Muffins

Cheddar and Summer Squash Cornmeal Muffins

If you have been reading long you know I like to hide as many fruits or vegetables in my recipes as possible. I will eagerly shove some sort of baked good Mr. Maebell’s way and ask with unmasked anticipation “So what do you think?!” when he gives me some sort of approval I blurt out “Guess what’s in it?!” Then he looks at me fearfully until I answer.

This time was no different. When Mr. Maebell got home from work I shoved one of these beauties in his mouth before he even said hello. As he was still chewing his eyes got big and I got a thumbs up. “There are THREE WHOLE SQUASH in there!” I yelled.

Cheddar and Summer Squash Cornmeal Muffins...totally delicious! www.maebells.com

He was way less excited about that then I was.

Three whole squash! I thought that was pretty impressive. Of course, the vegetables are balanced out with some cheese and butter. Magical things happen when cheese and butter are involved, right? :) These are seriously easy and seriously good. It just tastes like good ole comfort food! And a huge plus is that they come together very quickly!

Cheddar and Summer Squash Cornmeal Muffins

Add these to your menu for next week, you won’t be sorry!

5.0 from 1 reviews
Cheddar and Summer Squash Cornmeal Muffins
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ cup corn meal
  • ½ cup AP flour (I used GF Bisquick)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup packed shredded squash (three small/medium squash)
  • ½ cup shredded cheddar cheese
  • 1 egg, beaten
  • 3 tablespoons butter, melted
  • ¼ cup sour cream
  • ¾ cup buttermilk
Instructions
  1. Preheat oven to 400
  2. Shred your squash and drain off as much water as possible by placing it in a small mesh strainer and pressing it against the side. Alternatively, you can just squeeze the water out of the shredded squash one handful at a time.
  3. Mix the flour, corn meal, baking powder, salt and pepper and mix well. Add the rest of the ingredients and stir until well combined.
  4. Lightly spray a 12 count muffin tin with cooking spray. Scoop batter into muffin tin, filling ¾ full. (I used an ice cream scoop)
  5. Bake 12-15 minutes until they are lightly brown and set.

 

Caprese Galette with Balsamic Vinegar Reduction

Caprese Galette with Balsamic Vinegar Reduction

Don’t you let that fancy name scare you away! You won’t believe how simple this recipe is! This recipe caused me to frantically rearrange my whole blogging schedule for the week. It is so darn good, I had to tell you about it right away!

I bought some big beautiful tomatoes and a giant bunch of basil from the farmers market this weekend so for an easy, light lunch yesterday I decided to do something Caprese inspired. I had been kicking the idea of a galette around for a few weeks but hadn’t got around to make it yet. I knew this would be the perfect opportunity.

Caprese Galette with Balsamic Vinegar Reduction

This is so easy to throw together. A simple pie crust is rolled out, topped with thick slices of fresh mozzarella and tomato. Fold your edges over and bake for 20 minutes. Top with an easy Balsamic Vinegar reduction and chopped basil. That is it!

Caprese Galette with Balsamic Vinegar Reduction

This is, hands down, my favorite way that I have had tomatoes all summer. I could seriously eat the whole thing. I do think the Balsamic Reduction adds a very nice touch, but I don’t think it is totally necessary if you want to skip that step. Fresh tomatoes and mozzarella make an incredible combo on their own, so either way works great.

Caprese Galette with Balsamic Vinegar Reduction

Just a couple tips: I made a homemade pie crust for this, but store bought pie crust or puff pastry would work beautifully if you don’t have to worry about making it gluten free.

There will likely be some moisture when you remove this from the oven. That is okay, just carefully drain it off. If you use low moisture mozzarella that will help with this.

5.0 from 1 reviews
Caprese Galette with Balsamic Vinegar Reduction
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • For the crust:
  • 1 cup flour (I used gluten free Bisquick)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup solid coconut oil
  • 4-6 tablespoons ice cold water*
  • For the Filling:
  • 1 ball low moisture fresh mozzarella
  • 2 fresh tomatoes
  • salt and pepper to taste
  • For the Topping:
  • ¼ cup balsamic vinegar
  • 1 handful freshly chopped basil
Instructions
  1. Preheat oven to 400
  2. In a mixing bowl or using a stand mixer combine the flour, baking powder, salt, and coconut oil until the mixture is course. Add in water one tablespoon at a time while mixer is running until you get a nice soft, moldable consistency.
  3. Spray a baking sheet with cooking spray or line with parchment paper and spread out the pie crust with your hands. Just form a large circle, it doesn't have to be perfect.
  4. Top with sliced mozzarella and sliced tomatoes. Add salt and pepper to taste.
  5. Carefully fold over the edges of the dough.
  6. Bake 20 minutes.
  7. To make the balsamic reduction:
  8. Heat a small skillet to medium high heat. Add balsamic vinegar and bring it to a simmer. Reduce heat to medium low and let mixture simmer approximately 20 minutes or until the vinegar has reduced by half. Remove vinegar from heat and let cool.
  9. To assemble: After the Galette has cooked 20 minutes remove from oven. If there is any moisture in your pan carefully drain it off. Let cool on a wire rack. When ready to serve top with balsamic reduction and freshly chopped basil.
  10. *I needed 6 tablespoons, but I was using gluten free flour. If you are using a different kind of flour you may not need as much liquid.