Greenbird’s Blog

Go green with greenbird

PAD THAI March 10, 2018

Filed under: Cooking,guides,Homes — misscilicia @ 11:31 pm
Tags: , , , , , , , , ,


A school teacher friend of mine spent last summer living and teaching in Thailand. While there, she took a cooking class. This inspired a dinner party, in which everything was delicious. This was my contribution.


  • 1/2 pack rice noodles, cooked
  • 1 tablespoon olive oil
  • ½ carrot, diced
  • 2 shoots green onions,diced
  • ¼ block tofu, drained and cut into small cubes
  • ¼ to ½ teaspoon fresh ginger root, diced
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon Hoisin sauce
  • Juice of 1 lime
  • 1 tablespoon sriracha
  • 2 tablespoon sugar
  • ½ cup peanuts, chopped
  • Cilantro, to taste


Heat oil in frying pan. Heat oil, saute tofu until browned, about 10 minutes, add carrot, green onion and ginger. Sautee about 4-5 more minutes. In the meantime, mix  the last six ingredients in large bowl. Add noodles and tofu mix, stir well. Top with peanuts and cilantro.



Quick & Easy Crackers February 7, 2018

Filed under: Cooking,guides — misscilicia @ 9:23 pm
Tags: , , , , ,


I don’t usually like any kind of bread, so I’m surprised that I’ve been making crackers lately. I’ve been experimenting and am pretty happy with this version.


½ cup flour

½ cup almond flour

2 tablespoons ground flax

2 tablespoons nutritional yeast

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

¼ to ½ teaspoon cayenne

¼ cup water

½ tsp olive oil

2 tablespoons sesame seeds


Mix the dry ingredients except the sesame seeds, add the oil and water and mix. Put parchment paper on cookie sheet, place cracker dough on it and top with another piece of parchment paper. Roll out as thin as possible. Bake at 350 for 20-25 minutes.  Let cool.



Roasted Green Tomato Marinara Sauce November 29, 2017

20171117_171654I had a very abundant garden this year. I’m pretty sure that my co-workers were starting to hide from me when I came in with yet another armload of fresh veggies, I had a surplus of green tomatoes at the end of this growing season, and since I have an abhorrence of wasting food, I was trying to think of something to do with all of them. A friend suggested this. I think it turned out very well. It also freezes great. I served this over a spaghetti squash, and with salad, a veggie patty and French bread.




Green tomatoes




Thyme, oregano, rosemary, to taste

Olive or Avocado Oil


I didn’t give measurements because none are needed. Just use whatever amount you wish, although tomatoes should make up most of it. Dice all the veggie, then roast with the spices in oil at 350 for about 15-20 minutes, until veggies are tender. Put though food processor. Reheat and serve over pasta or spaghetti squash.



Stuffed Pepper with Cashew Sauce November 26, 2017


I have a problem. I love veggies. So, I get carried away and buy way too many. Then I have to think of ways to use them while they are still good. This leads to a very full freezer. But it does make work lunches easy. Just choose, grab and go! This recipe was inspired by bell peppers being on sale and me buying too many. As are most of my recipes, it’s quick and easy.




2 Bell Peppers, either green or red

2 cups Barley, cooked

2 cups Veggies, diced and sautéed in olive oil and seasoned with your choice of spices. In addition to salt and pepper, I like to use oregano, thyme, rosemary and cayenne.



2 cups Cashews

1 cup Water

2 teaspoons Nutritional Yeast

1 teaspoon Miso

1 teaspoon Salt

1 Tablespoon Vinegar




Cut peppers in half, and scoop out seeds. Bake at 350 for about 15 minutes, or until about half done.

While the peppers are baking, blend the cashew sauce ingredients together. If you don’t have a Vitamix, soak the cashews a few hours

Mix the barley and veggies together and stir. Bake another 15 minutes. Top the peppers with the cashew sauce and bake another 10 minutes. Remove, and plate.



Fried Green Tomatoes October 20, 2017

Filed under: Cooking,guides,Homes — misscilicia @ 7:20 pm
Tags: , , , , , , , , ,


Even though I grew up in the South, I never had these as a child. I didn’t have them until I started gardening and had a lot green tomatoes that I needed to think of a way to use. Thus, this recipe was born. I like them so much that I’ve fixed them several times this year. This is quite fast and easy to prepare.


1/4 cup flour

1/4 cup corn meal

salt, pepper, garlic powder, cayenne, to taste.

2 green tomatoes, thinly sliced.

1/4 cup almond milk.

Olive oil


Heat the oil in a frying pan. Mix the first three ingredients with a fork. Dip the tomato slices in the milk, then in the flour mix. Place in hot pan, saute until crisp, then flip and saute the other side, This just takes a few moments for each side.

Plate and serve. I served this with a sliced lemon cucumber from my garden.



Breakfast Bars August 31, 2017

Filed under: Cooking,guides — misscilicia @ 4:32 pm
Tags: , , , , , ,


I saw a recipe on Facebook that inspired this recipe. Of course, being me, I’ve changed almost the whole thing. The inspiration for using flax seeds came when I accidentally knocked over the blender with the liquid ingredients and I added too much back in. I think it’s a happy accident, though; at least now that I have the mess mopped up.


¼ cup sesame seeds

¼ cup pumpkin seeds

¼ cup walnuts, copped

½ cup oats

¾ cup dried mango

¼ cup dried ginger

1 Tablespoon flax seeds

1/3 cup water

¼ cup maple syrup

½ cup dried cranberries


Roast the first four ingredients on parchment paper at 180 for 15 minutes.

Puree the next five ingredients. Combine everything in a bowl and mix. Pour into parchment lined pan and bake at 180 for 20 minutes. Let cool and cut into bars.



Roasted Zucchini/Yellow Squash July 31, 2017

Filed under: Cooking,guides,Homes — misscilicia @ 8:41 pm
Tags: , , , , , , , ,



This is my mom’s favorite zucchini recipe that she makes every summer. I have, being me, updated it. Either version is delicious. 

 My mom’s version:

Quarter the zucchini. Top with grated Parmesan. Roast in toaster over till done, about 20-30 minutes.

My Version:

Quarter the yellow squash. (The squash was ripe sooner that my zucchini–both are really good in this recipe.) Pour about a tablespoon of olive oil into baking dish. Add salt, pepper, thyme, oregano, fresh diced garlic, and cayenne. Add the squash and coat with the olive oil mix for 10-15 minutes. Roast in toaster oven for about 15 -20 minutes. Remove and add grated Parmesan cheese. (There are some good vegan parmesan cheeses these day, if you are so inclined.)  Return to toaster oven for about 10 minutes, until the cheese is all gooey and melted. Remove. I like to serve this over brown rice sprinkled with plenty of nutritional yeast.