Ridiculously Easy Guacamole, Because You Like It Fresh

Ridiculously Easy Guacamole www.motherhood-university.com

I seriously need a 12 step program for my guacamole addiction (and there isn’t even onion powder in it – onion powder makes everything good).


1 medium tomato

2 ripe haas Avocados

lime juice to taste

salt to taste


On a flexible cutting board , dice the tomato small.

diced tomato for guacamole www.motherhood-university.com


Using a potato masher, mash the avocados to desired consistency.

mashing avocados for guacamole


Top with juice from about half a small lime (or to taste) and a generous sprinkling of salt. Stir it right on the cutting board.

making guacamole on your cutting board www.motherhood-university.com


The flexible cutting board allows you to fold or funnel it into a serving container (although I’ll happily stand at the counter and eat guac right from the cutting board). Do you share my addiction?



~ Regina

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Homemade Granola 3 Recipes In 1

Homemade Granola 3 Recipes In 1 motherhood university


1/4 cup coconut oil

1/4 pure maple syrup

1 dollop organic black strap molasses

1 heaping tablespoon raw honey (or agave)

1 teaspoon vanilla

a pinch of salt

2 heaping Tablespoons flax seeds

3/4 cup sliced almonds

3/4 shredded coconut

1 cup copped pecans

4 cups rolled oats

You can stop right here and have excellent granola (skip to directions below). Its great topped with bananas or fresh berries. OR you can try one of the following 2 variations.

Cranberry Cookie Granola

all of the above ingredients plus

1 teaspoon cinnamon

a pinch of nutmeg

a pinch of cloves

2 large handfuls dried cranberries

*now skip to Directions below

Chocolate Chocolate Chip Granola

all ingredients from first section plus

2 tablespoon cocoa powder

mini chocolate chips to taste (I like the Enjoy Life brand, it’s dairy free and gluten free) *do not add until after cooled


  • Preheat the oven to 325 degrees
  • In a large bowl whisk together all the wet ingredients
  • Whisk in spices from which ever recipe you are using
  • Continue stirring in ingredients in the order listed
  • Spread mixture out on 2 baking sheets sprayed lightly with cooking spray
  • Bake for 15 minutes
  • Let cool on the pan, then gently break with a spatula to containerize (can be stored at room temp)
  • If making the Chocolate Granola now is when you add the chocolate chips


~ Regina

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Super Fast Black Beans

black beans Motherhood University

Very easy and delicious. Generally I prefer to cook all beans from dried, you know soaked over night and slow cooked in the crock pot. But on those nights when you say “why do they have to eat every.single.night?” This is what you do:


2 cans of black beans

a few tablespoons of 30 second salsa

a generous sprinkling of adobe (spanish garlic salt)


Seriously, you don’t need directions. Drain and rinse one can of beans, keep a wee bit of liquid from the second can. Stir in the salsa and adobe. Heat it up (that’s it). You can top it with green onions as shown or serve over rice. We like it with guacamole and chips.

What is your favorite thing to eat with black beans?


~ Regina

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30 Second Salsa

30 Second Salsa Motherhood University

Are you a super freak for fresh salsa – I am (must be genetic because so are the kids). I always made it with fresh tomatoes – it took forever and never tasted like the salsa in restaurants. Now that I’ve figured it out, I want to share. Here’s a quick way to get your fix.


1/2 large sweet onion

1/2 bunch fresh cilantro

a splash of red wine vinegar

a sprinkle of salt

a dash of your favorite sweetener (I’m using agave)

2, 15 oz cans organic diced tomatoes

If you can’t see the video, watch it here: 30 Second Salsa


  • Get all the ingredients out and ready
  • Turn the Vitamix on at a “1”
  • Add all the ingredients in the order listed
  • Pulse by turning the dial up to 5 and back down quickly a few times (less for chunky, more for “restaurant style” I do 10)

Now taste test and see if you need to add anything. If you need to turn up the heat, add your favorite peppers. This goes great with our dairy free nacho cheese sauce and chips.


~ Regina

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Lasagna So Good You’ll…well, you know.

Lasagna So Good You'll...well, you know. motherhood university

Can dairy free lasagna be so good that you’ll,  ahem – let’s keep it G rated (but it really IS that good). This is the lasagna you make when your omnivore friends come over all terrified about what they’ll be served by a dairy free vegetarian.


9 oz package of your favorite lasagna noodles, uncooked

1 large onion

1 pound of mushrooms


1 recipe of dairy free pesto

1 recipe of dairy free ricotta

1 jar of your favorite tomato sauce

10 oz block of  vegan mozzarella (I’m using Follow Your Heart)


First dice the onion and start sautéing it. Chop the mushrooms into small pieces about the same size as the diced onion. Add them to the pan and give the mixture a “twice around the pan” of tamari (soy sauce will also work). Reduce the heat and stir occasionally, letting this cook down until the onions are completely translucent and mushrooms are nearly black. This is the lasagna secret weapon! (I could make a meal out just this).

once around the pan

Preheat the oven to 375

While the onions and mushrooms are cooking and the oven is heating, get everything else ready. Prepare the dairy free ricotta and the dairy free pesto. Also shred the “mozzarella”.

Now you’re ready to layer vegan lasagna so good you'll, well you know! motherhood university

Divide the sauce, noodles and ricotta into thirds, divide the pesto in half. In a 9″x13″ baking dish create 3 layers bottom to top as follows:

Bottom Layer

  • sauce
  • noodles
  • ricotta
  • pesto


Middle Layer

  • sauce 
  • noodles
  • ricotta
  • mushroom and onion mixture (aka the secret weapon)


Top Layer

  • sauce
  • noodles
  • ricotta
  • pesto
  • shredded cheese


Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes (you can increase the heat or broil to brown the cheese if necessary – all ovens are different). Let stand a few minutes before cutting (if you can, I have no self control). Please report back on how you liked this, it’s a family favorite. Oh and don’t tell my omnivore brother there is tofu in it, he’ll give me some lecture about how I should have told him before he fell in love with it!




~ Regina

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You Can Eat Chips…..Kale Chips

Kale Chips Motherhood University


So you *need* a salty, crunchy snack? Before you reach for the cellophane housed, chemically laden junk, consider a healthy alternative. Kale Chips are nutritionally dense and super easy to make.


1 bunch of kale

either 1 Tbsp olive oil OR 1/4 veggie stock

your favorite spices……

I’m rockin: onion powder (I need a 12 step program), sea salt and nutritional yeast


  • Pre-heat oven to 350 degrees
  • Thoroughly wash and dry the kale
  • De-stem by holding the stem with one hand and dragging the other hand down the stem, raking off the leafy part

how to de-stem kale motherhood university

  • Break into bite size pieces (keep in mind it will shrink significantly) 
  • Either massage with oil (a tablespoon goes a long way) or toss in veggie stock (try both and see which you prefer)

Kale progression

  • Spread out on a cookie sheet and season generously
  • Bake for 10-15 minutes depending on how crispy you like it – some pieces will be less or more cooked than others and if you’re seeking more consistency, stir midway through the baking time

And there you have it – a healthy salty snack. What is your favorite salty snack?


~ Regina

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Dairy Free Nacho Cheeze Sauce

Dairy Free Nacho Cheeze Sauce motherhood university

This dairy free gem is cashew based and very much like our Mac and Trees recipe. Simply modify the liquid and spices and ta-da!


1 cup raw cashews soaked

1 cup water (less of you want it a little thicker)

1 whole pimento

1 Tbsp lemon juice

1/3 cup nutritional yeast

2 tsp onion powder

1 tsp garlic

1 tsp salt

1/2 tsp paprika

1/2 tsp chili powder


  • soak the cashews (the better your blender the less time you need to soak) at least 10-15 minutes although the Hubby has skipped this step many a time
  • drain the cashews then place all the ingredients in the blender (I’m using a Vitamix) and blend until smooth
  • if you want to add some heat (I’m a wimp) feel free to add you favorite peppers

Nach Cheeze Sauce motherhood university

You can add a can of rotel, add sautéed Gimme Lean “sausage”, diced peppers or pour it over ships as it. My family is addicted to this “cheese” sauce, I hope yours will be too.


~ Regina

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Dairy Free Ricotta

Dairy Free Ricotta Motherhood University

All of the yummy creamy goodness without the dairy. Great for stuffed shells, manicotti and lasagna (I should have been born in Italy).


3, 12 oz packages extra firm organic tofu (drained)

1/2 cup nutritional yeast

twice around the bowl of EVOO

1/4 cup-ish lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon salt

1/4 teaspoon pepper to taste


  • first drain the tofu, I cut in half lengthwise and press it between 2 clean kitchen towels with a heavy cast iron skillet on top
  • crumple the tofu by squeezing it with your hands – a great job for kids
  • add all remaining ingredients and stir
  • it really is that easy

Dairy Free Ricotta Regina Knabe

What’s your favorite ricotta dish?



~ Regina

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A New Twist On Spaghetti

spaghetti motherhood university

Let’s speak frankly…. Spaghetti is in fact a highly processed carbohydrate and therefore not the healthiest choice we can make. Now let’s speak honestly….. I’m still gonna eat it and I’m guessing you are too. So let’s make an attempt to “veg it up” a little and increase the nutritional density – a great excuse to eat seconds!


1 pound of you favorite spaghetti

1 32oz jar of your favorite sauce – read the label and make sure you can pronounce all the ingredients

1/2 a large onion diced

1 large carrot shredded

1 zucchini shredded

1 yellow squash shredded

2-3 kale leaves de-stemmed and chopped ultra tiny (to look like a spice)

2-3 gloves garlic


  • start the water to boil the pasta as per the package directions
  • heat a cast iron skillet (or your favorite pan) over med/high heat
  • you can use a tablespoon of oil but WATER also works to prevent sticking
  • add the diced onion, when it’s cooked about half way through, add the carrots
  • when the carrots are tender, add the zucchini, squash and kale – they will cook fast so turn the heat down a little
  • add the pressed or diced garlic and the jar of sauce
  • heat it through but don’t let it cook too long, the last few ingredients should be closer to raw to retain more nutrients
  • rinse the pasta, plate and serve

The kiddos love this. Do you have any tricks to boosting the nutritional density of a dish?


~ Regina

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Dairy Free Pesto In An Instant

Dairy Free Pesto Motherhood University

Use it on pasta, in casseroles or as a spread. You won’t miss the dairy in this super fast recipe.


1 cup fresh basil

1 cup pine nuts

1/2 cup nutritional yeast

2-3 cloves garlic

1/3 – 1/2 cup EVOO

salt to taste


Place all the ingredients except the extra virgin olive oil (EVOO) in the blender. While blending on high, slowly pour in the EVOO until it reaches the desired consistency. Do not over blend. Yep, that’s it, that’s all. It really is that easy.

Other than your finger, what is your favorite thing to put pesto on?



~ Regina

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