Trees of Transition

Planting seeds of hope throughout our world through sharing photography and thoughts on teaching, cooking, and life transitions.

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Fruit Juice Jello

img_5956Do you enjoy jello, but do not want all the artificial flavoring and colorings? I’m right there with you. Since my baby arrived, I’ve been craving jello. Sometimes I eat the artificial kind, but I also like to make a healthier version using fruit juice! My Mom would make us this kind of jello as we grew up. I still love that bright red traditional jello, but making jello out of your favorite juice is fun as well.

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Crockpot Granola


The transition from being a pregnant lady to a nursing Mom takes a lot of food! Oats helps with milk production, so this granola recipe is a winner for me because I’ve been chowing down on so much granola these days. The crockpot is an easier clean up than when baking granola with regular pans. I adapted this recipe from a friend’s cookbook–feel free to switch out the nuts and seeds to what you like.

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Mushroom Spicy Tofu Hot Pot (Chinese Soup)

Noodles should be my middle name, especially rice noodles, because I enjoy them so much! This soup is far from heavy; it is full of flavor and noodles. Feel free to add other vegetables that you enjoy.

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Old Fashioned Meatloaf (with a little zing)

1 egg, beaten

½ cup milk

¼ cup dried onion (or ½ cup chopped fresh onion)

1 tsp. rubbed sage

½ tsp. dried red pepper

½ tsp. lemon pepper

1 tsp. salt

2 Tblsp. white wine worcestershire sauce

1 ½ lb. ground beef (88% lean)

1/3 cup ketchup

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Zucchini Bread with a Hint of Orange

Moist zucchini bread makes the greatest breakfast treat. This recipe comes from The Good Housekeeping Cookbook: The Bridal Edition: 1,275 Recipes from America’s Favorite Test Kitchen

They say to add orange zest, which is a new twist to this old favorite.

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Cheesy Vegetable Lasagna

This pasta is great for an autumn evening! If you need some comfort from a transition you are going through (such as having a baby), this is a recipe to cook. Feel free to change out the vegetables to be the ones you have on hand and enjoy. This lasagna with cheesy sauce and vegetables, will be a hit with a large group of friends or divide this recipe into two dishes and freezing one for later.

  • Vegetables:

3 medium zucchini

4 cups chopped kale

1 onion, chopped

1 green bell pepper, chopped

1 Tblsp. Olive oil

1 tsp. minced garlic

  • Pasta:

Cook 8 oz. lasagna noodles (2/3 of a box)

  • Sauce:

½ cup butter

6 Tblsp. flour

3 cups. milk (I used a combo of 2 cup. almond milk and 1 cup cow milk)

1 tsp. powdered garlic

1 tsp. seasoned salt

¾ cup. grated parmesan cheese

8 oz. cream cheese

  • Cheese:

4 cups shredded Mexican or mozzarella cheese

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Mushroom Spaghetti Pie

Did you cook too much macaroni or spaghetti? Here’s a great recipe to make if you have leftover pasta and sauce, and it is different enough that you can serve it a day or two after the original pasta feast. I found the idea for the recipe in Better Homes and Gardens Cookbook, but I have adjusted it into my own recipe over the years, with more of a mushroom slant, since I can’t have enough of that fungi!

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