5 Minutes for Me

Making time in your life for you and the things you love to do!

Recipe of the Day August 21, 2015

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Gluten Free dairy free,vegetable flat bread

handfull of fresh spinach

1/8 cup diced onion

1 ts minced garlic

1 medium tomato chopped

1 gluten free pizza crust

1 cup spinach artichoke hummus

ts olive oil

Preheat oven or toaster oven to 350

In a medium frying pan heat oil then add onions and garlic sautée about 2 min, then toss in spinach let cook another 2 min. Remove from heat. Then spread a thick layer of humus on the pizza crust. Add sautéed veggies and tomatoes then place into oven or toaster oven for 12 to 15 min


Soup’s On November 10, 2014

Filed under: Blog,Recipe — 5 Minutes for Me @ 5:00 am
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pasta fagioli

Let’s face it, life is busy, there is always something going on, something to do or somewhere to be, but no matter how busy it gets, you still have to eat. I do love to eat, and I like to cook. When I have time,  problem is I don’t always have time, so when I do I like to cook something healthy that will last at least a few days. This time of year is perfect to cook big pots of soup or stew; you can have it for dinner one night and then keep the rest for leftovers when you don’t have time to make something. The thing I really love about both of these meals is the taste; even better reheated. The longer they cook, the more flavor they have, you don’t get that with most foods. I had some free time this afternoon so I decided to make some Pasta Fagioli. This is one of my favorite soups because besides tasting so good it is so filling and satisfying. So now I have a full meal all in one pot and it’s ready to go whenever someone is hungry, so as everyone comes and goes the is a nice hot meal when they are ready to eat ,perfect for today’s busy families.

Here is what you will need to make some for your self

1-2 cups vegetable stock

Cannelloni beans two 15 oz cans

1can tomato sauce 290z

8oz pasta shells or any small pasta

2tbs chopped onion

1 ts minced garlic

2 ts/tbs Italian seasoning depending on your taste

Dash of chipotle powder (adds a nice smoky flavor)

Drop of olive oil

Start by boiling water and stock, for your pasta (follow package directions but you may want to decrease time by 2 or 3 min so pasta doesn’t over cook)

Next in a large sauce pan sauté onion and garlic in that drop of olive oil (I like to use as little oil as possible) about 5 min then add in both cans of cannelloni beans let simmer on low .

Add in your pasta when your water starts to boil, a few minutes before the pasta is completely tender add in your tomato sauce, you will not be draining your pasta. Now and in your beans and seasoning, let simmer for at least 30 min, then it’s ready to serve.



Recipe of the Day August 20, 2014

Filed under: Recipe,Tip of the Day,Uncategorized — 5 Minutes for Me @ 2:55 pm


Jasmine rice and veggie stir fry

I made this last night with whatever I had in the house.

Cook the rice according to package directions, while that is cooking start your stir fry . Chop whatever veggies you have, I used 1/2 a small onion sliced thin, broccoli florets chopped, kale leaves , and one carrot shredded . You can use any of your favorite veggies and even dice up some meat you have. Celery, peppers, cabbage , or anything else you like.
Next in a medium frying pan add 2 tbs vegetable stock 1/4 ts coconut butter , or oil some garlic if desires. 1/2 ts sriracha . When the pan is hot add in onion and sauté about 2 min before adding in the other vegetables . Add a tbs of broth as needed. Cook veggies till tender.
When the rice is done add into the pan with the stir fry and combine on low heat stirring for a minute or two.
Plate and ENJOY!


Tip of the Day April 16, 2014

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Don’t play with your food

Experiment with it!

I had some fun in the kitchen yesterday and i wanted to share

Here is what I did

spiral dinner

I’m calling it spicy veggie ,rice spirals!

I used

1 carrot spiral sliced

1 zucchini spiral sliced

1 small pepper sliced

a few slices of red onion

hand full of thin rice noodles

garlic chili sauce about 1/2 ts

16 oz can tomato sauce

ts coconut oil

In a med sauce pan heat coconut oil and add in peppers and onions

saute about 5 min

add in tomato sauce and chili sauce and bring almost to a boil

stir in rice noodles and turn down heat simmer about 3 min

stir in carrots and zucchini and let heat ,about 3 min.

makes about 4 servings as a side

2 as a main dish


Gluten Free Veggie Wraps April 3, 2014

Filed under: Recipe,Tip of the Day — 5 Minutes for Me @ 11:51 am
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This is what my husband made the other day and posted on his Instagram account. All you need is Gluten Free Wraps, Vegan Mayo, Lettuce Tomato, Spinach, and then feel free to add peppers, pickles, onions, whatever you want! Be creative and have fun! These are easy to make and take really no time at all.




Vegan Meatballs April 1, 2014

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vegan meatballs

Vegan Meatball Recipe from VegNews

So good you have to try them,oh and they are gluten fee too!

Makes about 24 meatballs

What You Need:

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
1-1/2 cups lightly toasted walnuts
1-1/2 cups cooked brown rice or millet
2 teaspoons chopped fresh parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon chipotle powder
1/2 teaspoon salt
2 tablespoons chickpea flour

What You Do:

  1. Preheat oven to 375 degrees. Prepare a parchment-lined cookie sheet.
  2. In a large frying pan over medium heat, heat oil. Add onion and garlic and sauté until onions are golden, about 10 minutes. In a food processor, combine remaining ingredients and process until almost smooth. Add onion-garlic mixture and process until combined.
  3. Using a small ice cream scoop or tablespoon, scoop out mounds of mixture, roll into balls, and place on cookie sheet. Bake for 30 to 35 minutes until tops are browned. Serve immediately or store in refrigerator for up to 4 days.

Recipe of the Day January 8, 2014

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sweet potato soup
Sweet Potato Soup
4 cups organic veggie broth
2 med sweet potatoes
¼ cup water
¼ tsp all spice
¼ coconut butter
½ tsp cinnamon
¼ tsp ginger
Salt and pepper to taste
In a lg pot bring vegetable stock and sweet potatoes to a boil, reduce heat and let simmer until sweet potatoes are soft. (About 1-1/2 hrs) Remove from heat and let cool. Blend broth sweet potatoes and coconut butter until smooth, return to pot and a ¼ water and stir over low heat. Add spices and allow soup to simmer for about 20 until hot.
Makes about 4 servings.