Healthy and Easy Recipes

Harvest Potato Soup...

2012-01-26T21:18:00.000-08:00

It is definitely soup season, we have been getting our fill this winter, and as I scanned my recipes, I noticed I never posted pictures of this delicious Harvest Soup. So if you are the visual kind, take a peek and give it a whirl!

Ingredients:

1 TBSP butter

1 onion, chopped

1/2 cup green onions, chopped

4 cups chicken broth

4 cups potatoes, diced (any kind, red, yellow, finger, etc)

4 carrots, thinly sliced

2 cups zucchini, sliced

4 cups spinage, torn

s&p to taste

** optional: shreaded chicken (2 breasts in the crock pot; precooked)

Directions:

In your big pot, melt your butter and then add both of your onions. Cook those over low heat for 5 minutes, covered. Then add your broth, carrots, and potatoes. Simmer those guys for 15 minutes, covered. Next add your zucchini and simmer for 5 more. Then add your spinach and s&P to taste. Let that simmer thoroughly. If you want to add the chicken (all ready cooked), throw that in right at the end with your spinach and let it soak up the flavors. **If you DO add the shredded chicken, you can cook it easily in the crock pot the morning of. I usually just throw 2 breasts in the crock pot, 1/2 cup water and let it cook on high for 4 hours. Then I shred it and throw it into the soup. I also recommend adding more broth to the soup if you use the chicken because the chicken soaks a lot of it up. Also, for the record, I don't measure all the vegetables out, I just eyeball it and it is yummy every time!

Serve with: warm FRENCH BREAD!! This is a great meal in it's self because it has all those hardy veggies, yummy broth, and the chicken for extra protein if you choose to throw it in.

Spicy Seasoned Sweet Potato Fries....

2012-01-08T07:43:00.000-08:00

Here's a fun twist to a good ol' classic, a winter staple in our house- Baked Sweet Potato Fries! Every winter we joyfully receive a 20 pound box of sweet potatoes from my brother-on-law, so we like to try out different variations to change it up and make the 20 pounds enjoyable all season long!

Just like the original recipe, wash and scrub your potatoes (leave the skins on, lots of good stuff for you there) and cut them into french fry sticks. (you could also cut them into cubes, chunks, or chips). Then toss them in a bowl with some grape seed oil, sea salt, pepper, some cumin, chili powder, and garlic powder. If you wanna turn it up a notch, add a pinch of cayenne pepper. Toss thoroughly and spread out in a single layer onto a cookie sheet or roasting pan lined with parchment paper. Bake on 400 for 25- 35 minutes depending how your like your fries!

These were perfectly paired with a bowl of Vegetable Chili, a fun alternative to corn bread!

Vegetable Chili

2012-01-06T20:27:00.000-08:00

I loved this recipe as a little change up to the traditional meaty chili. I was actually going to make this recipe without any meat and call it "Vegetarian Style Chili" but at the last minute, some good friends (a family of 6!) came through town and I needed to stretch it as far as I could, so in went a few more ingredients! Either way, it's super tasty and fun to see veggies sprinkled throughout! I served these with "Spicy Seasoned Sweet Potato Fries" which I will post next! Enjoy the goodness!!

Ingredients:
1 yellow onion, diced
2 carrots, diced or shredded
4 stalks celery, diced
2 squash, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 cup frozen corn
1 can black beans, drained
1 can pinto beans, drained
1 can kidney beans, drained
28 oz. diced tomatoes
8 oz. tomato paste
water to taste or desired thickness
1 tsp dried oregano
2 tsp cumin
2 TBSP chili powder
1/2 tsp salt
1/4 tsp pepper
* I package ground turkey, cooked & seasoned with S & P

Directions:
Saute your veggies- your onion, garlic, bell pepper, celery, squash, and carrots in a drizzle of grape seed oil for a few minutes until they get tender. Then add your diced tomatoes, tomato paste, drained beans and water until you reach your desired consitancy. Then add all your spices and cooked ground turkey (if desired). Bring it to a boil, reduce the heat, and let simmer for 30 minutes to an hour. Enjoy!

Power-Boost Salad...

2011-12-11T14:48:00.001-08:00

OK here it is, a new favorite- a great way to add those dark, nutrient packed veggies to your diet! When people talk about "eating the rainbow" to benefit from all the different vitamins and minerals found in the different colors of fruits and veggies, this salad would be on the top of the "rainbow list!" Aren't the colors beautiful?? This will be on my table ALL the time this winter. It is a great nutrient dense, powerhouse salad that will be sure to leave your insides, your taste buds, and your tummy all asking for more! Some of the veggies used in this salad, such as radicchio and kale, can have more of a bitter taste to them, but add the sweet carrots and mapley mild dressing and it's a beautiful combination! Give it a go!

Ingredients: (they are all approximations, use what you have on hand!)
1 crown broccoli, chopped
2-3 large carrots, chopped
2-3 handfuls chopped kale
1/4 wedge radicchio, chopped
1/4 wedge red cabbage, chopped
4-5 stalks celery, chopped
1 handful dried cranberries
1 handful dry roasted almonds

Dressing:
4 TBSP olive oil
2 tsp red wine vinegar
2 tsp apple cider vinegar
2 tsp real maple syrup
1 tsp Dijon mustard
1/8 tsp sea salt

Peppermint Paradise...

2011-11-24T09:40:00.001-08:00

So... today is actually Thanksgiving and I DO hope you are having a wonderful time celebrating with family and friends and rejoicing over the MANY things we DO have to be thankful for. I am thankful for my hard-working (at work, at home, and with me!) husband, my sweet kids, my precious family both near and far, dear friends, good health, and the many basic needs that the Lord provides daily for us. And... I am thankful for this time of year. The Christmas Season where we have extra opportunities to love on others, teach our kids about the world near and far, bless those who have little or a lot with our words and actions, a chance to create memories with our Advent Calendar, and some time to relish in the deliciousness of "Peppermint Paradise!"

Thanks to my good friends at Trader Joe's (that's actually true, I DO have some really sweet friends there thanks to my frequent visits and their sweet hearts!) they supply me with plenty of peppermint to get my fill for the whole year. I DO love me some peppermint - and if there is chocolate involved, consider it a done deal!

Here are some of my favorite Peppermint Treats I think you ought to take a peek at if you are a lover of the Christmas Flavor...

Introducing the new and scrumptious "Mini Peppermint Waffle Cookies"... they are bits of waffle cookie covered in a rich chocolate sprinkled with peppermint crumbs...oh, they are dangerous!

Don't forget about the ever-delicious Peppermint Joe-Joe's...

If you want to make your own home made version of peppermint cookies, try these!

Did you know that they make a Peppermint Joe-Joe ice cream now?? Don't buy it if you don't want to eat the whole thing in 5 minutes... it's beautiful!

Also, on a healthier (non-chocolate note!) Trader Joe's has refreshing Peppermint Candy Cane Tea that is fabulous- a flavorful peppermint followed by a hint of sweet vanilla. It's Green tea and it's decaf!

And just for fun... look at these darling treats from here and here...

Don't you just want to put it out for decoration?? The cake stand alone is to die for!!!

Kick off the Holidays...

2011-11-09T08:30:00.000-08:00

Here's a little plug for the coolest gig ever.... Kick off your holiday season right by loving on others. This is a really practical, hands-on way to help, bless, love and care for those who don't have much. Check out this ministry called Operation Christmas Child by Samaritan's Purse. It's a great thing to do with your kids, it's a very tangible way for them to see and experience loving others in a real way. We get a (big) shoe box from the closet, then we head off to find treasures and trinkets we think these kids would like. Everything from dolls and cars, to toothpaste, brushes, hair ties, games, cards, and snacks. When the shoe box is full to the brim, we take it to a church drop off point, they include a bible and some stories about Jesus in the child's language, then they ship them all over the world- even the most remote parts!

Gather your kids around the computer and show them some videos and pictures so they can really SEE where these goodies are going. They will love it. You will love it. And more importantly, the kids who receive the gift will be blessed beyond belief... with just a little shoe box of LOVE.

Samaritans Purse Videos: (Check out "Joy in the Farthest Reaches of the World")
http://www.samaritanspurse.org/index.php/OCC/index/

Samaritans Purse Photos:
http://www.samaritanspurse.org/index.php/In_Pictures/

Harvest Morning Oatmeal

2011-11-04T15:31:00.000-07:00

I love that Fall is here! It's time to change up our morning oatmeal from fresh berries and peaches, to something with a little bit more crunch! How about pomegranate seeds???

We cook Steel Cut Oats at least 3 times a week around here, and while they are cooking we always add a little cinnamon... feeling like a little more Fall-ish flavors?? Add a dash of Nutmeg and top with Pomegranate Seeds. Don't be afraid of Pomegranates, they are so easy to prepare (see "Tip" below), I usually do 4-5 at a time in a cool bowl of water in the kitchen sink and then store them in a Ziplock bag, which makes them a perfect topping for this Harvest Morning Oatmeal! Enjoy!

Quick Tip to De-Seed your Pomegranates: Fill up a large bowl in your sink with cool water. Take your pomegranate and slice it in half with a sharp knife. Submerge one half of the pomegranate in the water and peel back the skin like you are turning it inside out. All the seeds will pop out and because it's under water there will be no spraying or staining of your clothes! Plus, all the seeds will sink to the bottom and all the excess stuff from the inside of the pomegranate will float to the top. Then you can skim off the top of the bowl with you hand and strain the seeds out for eating. I usually do a bunch at a time and store them in a ziplock bag in the fridge to snack on!

Do you have extra Pomegranates, try this delicious salad, one of my favorites for sure!!!

Success Story: Kelly

2011-10-29T06:30:00.000-07:00

Meet my friend Kelly. She's about as sweet as they come... and so is her darling family. She called me a few weeks ago ready to make a change with her diet and looking for some help along the way. She had decided she was ready to change her eating habits, and those of her husband, 2 boys and thought she could use a little direction along the way. So I set up a week long meal plan for her, including breakfasts, lunches, dinner, snacks and desserts. Here's a little snip-it of her journey... I thought you guys might enjoy reading about it. And if you are feeling like you relate with Kelly and want a change in your diet, or you are looking for a meal plan or a change up from the normal, than check out the meal plan at the bottom of her story.

1. What made you want to change the way you eat?

I enjoy eating healthy and trying new foods, but my husband is picky and does not like very many vegetables. Also, I am not the most experienced cook. :) My mom, who is truly the most fantastic mom, did not teach me how to cook. She did very little cooking when I was growing up; she just did not like to cook. This combination of not having a lot of experience and having a picky eating husband discouraged me from trying new recipes. When I tried to cook healthy, the meals were boring, simple meals. Then we had kids and life was even more crazy and trying to cook new foods was far off my reality radar. Truly, I wanted to learn some better options for my family and I love trying new foods, but it seemed like too big of a mountain to climb with 3 little kids ages three years old and younger. Then a few weeks ago I was reading an article about processed sugar and how it is broken down in the body. That same week my husband and I had a conversation with some of our close friends about a food documentary they had watched about American diets. This further confirmed in my mind it was time to make a change. A light went on inside me and I decided I wanted to cut out a lot of the process foods we were eating, but I needed help. I needed a mentor. I consulted one of my dearest friends, Andrea the author of this blog, and we got started on our healthy eating week long boot camp...cutting out the processed foods and sugars. Andrea made me a one-week meal plan complete with breakfast, lunch, dinner, snack, and dessert. She also met me at the store and we picked out good snacks and also foods that we could take on the go so that if we were stuck in the car during a meal time we would have options until we made it home.

2. What was the hardest part about changing?

Since the kitchen often overwhelms me and I did not have many other ideas besides what I was already doing, I needed a plan. I needed to know what I could snack on and cook if I was not going to be able to eat my normal snacks and foods. Now, it was not like we were eating fast food or mac and cheese every night, but we did have our share of cookies and crackers in the pantry. So I needed replacements, but I did not know where to start. I already fed my family fruits and (some) vegetables, but what about more interesting ideas. I had none. I also needed to get my husband on board. He totally stepped up and supported me. Love him!

3. What was the best thing about your new meal plan?

The best part was that it was complete and stress free because I did not have to come up with the foods we were going to eat...it was all mapped out. The meals were chosen at a cooking level in which I felt comfortable. I also had Andrea who I could call and ask questions if I needed help with the cooking. :)

4. Did you feel different?

I did feel different. My body processed the food a lot more, uh-hem, efficiently. :) Mentally, it was awesome to know that I had not put junk in my body all day and that my family was eating healthy. It also was a victory to actually eat a whole week cutting out the processed junk and still really enjoy what I was eating.

5. And do you think you will continue? why or why not.

Yes we will continue. It is going to be slowly. I am slowly going to build up more foods that we all like that fit into this new category of healthy and tasty meals. My husband was really impressed with the fact that the food was healthy and flavorful. I am excited to keep going on this journey. I do admit though that I will sometimes break my own rules...ice cream sometimes sneaks its way into our freezer. :)

Kelly*s New Meal Plan!

Sunday	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
B: Rice Cakes/ Apples w/ PB (or granola w/ milk)	B: Smoothies & Eggs	B: Oatmeal & Fresh Fruit	B: Smoothies & Rice Cakes (or apples) w/PB	B: Oatmeal & Fresh Fruit	B: Smoothies & Eggs	B: Breakfast Burritos
L : Grilled Cheese, Tuna or PB & Honey Sandwiches w/ carrots, bells & cucumbers dipped in hummus	L: Hummus Sandwiches in Pitas with cucumbers, sprouts, bells, basil, etc. with nuts and fruit	L: Leftover Taco Salad	Left over Pesto Pasta w/ apple & baby carrots	L: Leftover Greek Salad Stuffed Pitas	L: Leftover Mexican Lasagna & Baby Carrots	L: Leftover Santa Fe Salad
D: BBQ chicken, Sweet Potato Fries & Salad or Corn on the Cob	D: Taco Salad	D: Pesto Pasta or Spaghetti w/ broccoli, squash or asparagus	D: Greek Salad Stuffed Pitas	D: Mexican Lasagna & Green Salad	D: Santa Fe Salad	D: OUT! (Chipolte or Coconut Joe’s)
Snacks/Dessert: * Fruit/Veggies * Mango Ice Cream	Snacks/Dessert: * Apples & PB * Dried Apricots & Choc. Chips	Snacks/Dessert: * Lara Bar * popcorn	Snacks/ Dessert: * pistachios * Banana Whips	Snacks/Dessert: * Trail Mix * Popcorn	Snacks/Dessert: * Rice Crackers * Banana whips	Snacks/Dessert: * Granola Bars *TREAT! IceCream

And the WINNER is...

2011-10-28T18:28:00.000-07:00

The Winner of the Sippy Cup Cleaner Giveaway is....

The Ryska Family!

Congrats!! Keep your eye for it in the mail!

Thanks to all who participated!!!

*Winner was chosen by using http://www.random.org/*

Last CHANCE to enter GiveAWAY!

2011-10-28T14:56:00.000-07:00

Here's your last chance to enter the GIVEAWAY for Oxo's Sippy Cup Cleaner...

Winner will be announced at 6pm today!

Thanks for stopping by!!

Did you HEAR???

2011-10-27T21:12:00.000-07:00

Just incase you live near a Trader Joe's and you are moderately to majorly obsessed... here's a heads up....they now carry KALE AND GLUTEN FREE BREAD!!!! Can you believe it?? Check it out, it's even printed in their Fearless Flyer... TWO GREAT NEW additions in one MONTH!!! I can hardly stand it!

** If you are wondering what to do with kale, you can add it to a salad, it can be sauteed, it can be hidden in apple sauce, it can be made into chips, added to soups or smoothies and it's packed with nutrients that will make your body happy!

** And I think their Brown Rice Gluten Free Bread comes in two options: 1. Whole Grain Brown Rice Bread 2. Multigrain Brown Rice Bread.... it's dense and heavy, but it's great toasted if you are trying to avoid gluten!

Homemade Pesto Pizza

2011-10-26T19:49:00.001-07:00

This cooler weather calls for a toasted pizza bursting with flavor!

Try branching out, letting go of the traditional marinara pizza sauce, or maybe even the BBQ pizza... it's time to meet Mr. Pesto Pizza.

(And while you are at it, don't forget to sign up for the Sippy Cup Cleaner Giveaway!)

Pizza Dough Rolled out with Pesto Sauce, Sauteed Onions & Green Peppers

Add the tomato, chicken, and cheese

Bake at 450 and you are done!

Ingredients: (this will make 2 pizza's)

2 rounds of pizza dough ( I used Trader Joe's pre-made whole wheat dough)

mozzarella cheese, shredded

cooked chicken, cubed (see below)

1 tomato, diced

1 green onion, chopped

1/2 sweet onion, chopped

pesto pizza sauce (see recipe below)

Pesto Pizza Sauce:

1/4 cup olive oil

1/2 cup pine nuts

2 cups fresh basil

3 cloves garlic

Cooked Chicken:

This recipe is great if you have left over chicken from another dish, if not, here's what I did. I baked a package of chicken that was seasoned with sea salt, pepper, and garlic powder in a Pyrex dish, then cubed it. I used half for the pizza, and saved half for the next night's salad. Two meals in one :)

Directions:

If you are using a premade pizza dough, see directions, but the TJ's one will tell you to take your dough out 20 minutes before to let it rise. In a Vitamix or food processor, make your pesto pizza sauce. Then, on a floured cookie sheet, roll out your pizza dough and spoon on your pesto sauce. You can either add your onions & green peppers raw or saute them for 2 minutes in a drizzle of Grape Seed oil ( I prefer them sauteed with a little s & p!). So, next add your sauteed green peppers, your onion, and your fresh chopped tomato. Sprinkle with Mozzarella Cheese and bake for 12 minutes on 450 until cheese is melted and bubbly, golden brown! YUM!

Sippy Cup SAVER!

2011-10-24T16:41:00.001-07:00

I am slowing down on my posts, my babes are keeping me busy and to be honest, I have been enjoying fine tuning some old favorite recipes (stay tuned for some "tweaked" posts when I share about changes I have made to "Old Faithful" Recipes) but for now, I have a surprise in store for you!

Are you ready for the ULTIMATE SIPPY CUP CLEANING TOOL EVER??? This is it... Meet OXO's Sippy Cup Cleaner Kit... ain't she cute???

So, I stumbled upon these at one of my excursions to Home Goods. How cool are these!? They are great for the sippy cup that goes unnoticed under the couch for a few days {gulp... weeks} and has things growing on the inside, these fine, narrow little brushes get in all the right places, even the holes in the top!!!!

But my personal favorite use, is.... SMOOTHIE CLEANING! Do the inside of your sippy cup straws ever get plastered with dried smoothie, making it virtually impossible to get it clean?? Or do you ever get seeds stuck in the tiny holes in the top?? NO LONGER my friends, this tool will save your ... sippy cups LIFE- guaranteed! Here's what to look for when you're out and about:

OR..... Better YET... Leave a comment, and I will give one away this Friday, Oct. 28 at 4pm.

Just leave a comment to say hello, share a favorite recipe or tip, or heck... just tell me how great this is and WHY you desperately need one!

Time Saving Tip #4

2011-10-16T16:02:00.000-07:00

I recently starting making "Smoothie Pouches" mostly because I am trying to be effiecient in the kitchen and trying to cut down on time spent doing the same things over and over- effieciency is part of eating well. If it's too hard, too time consuming, or too strenuous, most likely we won't stick with it. So here's my latest idea.

Time Saving Tip #4: Smoothie Pouches

I package up my smoothie ingredients once a week into 5 bags (Quart Sized Ziplock). I make sure I have ripe bananans for all the bags and then I add my allotted frozen fruit and veggies. Here's where a big time saving tip comes in. I have started freezing my veggies in ice cube trays to make 'veggie cubes" that can be tossed into smoothies. Now, don't get me wrong, I LOVE having fresh veggies in my smoothie (versus frozen because you loose a little food value when you freeze) but, on days when I don't have any "smoothie friendly" veggies left on hand these Kale Cubes in handy!

Here's how to make kale cubes:

Add one peeled orange and an entire bunch of rinsed and de-stemmed kale to your Vitamix and blend until smooth. Scoop out with a spoon into ice cube trays and freeze. Then add 2 -3 cubes to your smoothie pouches.

So in each veggie pouch you would find something like this: 1 banana, frozen blueberries (1/2 cup), frozen pineapple (1/2 cup) frozen peaches, and 2 kale cubes. That means when I go to make my smoothie first thing in the morning, I just dump in the pouch and add my coconut milk, water, flax seed, and any other fresh veggies, like a few tomatoes or a chunk of red cabbage and away we go!

This makes making smoothies every morning not so daunting- it's also great to prep if you have a husband who's a little shy on the Smoothie Making Task- this is error proof!

Here's some proof that your kids will gobble them up!

Side note: If you juice, I use to do this with my veggies for juicing. I would wash & cut my carrots, celery, etc. at the beginning of the week and store it with a papertowel in a ziplock. Then they would be ready to juice every morning!

Time Saving Tip #3

2011-10-14T06:49:00.000-07:00

Time Saving Tip #3: Meal Planning

Meal planning. Honestly, that is my saving grace. Meal planning is the ticket... it saves you time, it saves you money and it saves you stress as well as probably some inches too! Here's why!

If you meal plan you are less likely to waste ingredients or have ingredients go bad before you get to them. You are also less likely to binge on something not so healthy or resort to eating out or calling in pizza which could save you some inches on your bod too! It also means that planning ahead will also save you money because you won't be buying things you don't need and you won't be throwing things out! It means that once the week starts I go into "autopilot" and just make what's on the list, which means a whole lot less thinking, pondering, or frustrating searching through the fridge trying frantically to come up with what to feed my family!

Here's some tips that I have found to be helpful. I subscribe to "Abundant Harvest Organics" which is a veggie drop box once a week that arrives on Saturdays. So, I take inventory of that and then sit down on Saturday or Sunday to look through my recipes collection (this blog!! ha!) and I pick through things that incorporate our veggies from our box. Then I write up a list of meals Monday- Friday on one side of a paper and a list of ingredients on the other side. Then, when I head off to the store, I only buy what is on my "list side" of the sheet, rarely does something make it into the cart that's not needed or recorded on the list (except for the dark chocolate something that is always welcome to take a gander in my grocery basket!). When I get home from the store, I put paper with the meal list up on the fridge to navigate my week! Simple as that. Give it a whirl, I am sure you will find it helpful- and easy too once you get into a groove!

Time Saving Tip #2

2011-10-12T06:31:00.000-07:00

I am always a fan of getting the most "bang for you buck" so this Time Saving Tip is at the top of my charts! I started doing it when Baby #2 was on his way, I would double up my soups- eat one for dinner and freeze the other for a different night down the road when I was to tired to cook!

Time Saving Tip #2: Multiplying Meals

Photo borrowed from http://chefann.wordpress.com/

Whenever you are making a stew, soup, chili, or different dish that freezes well, get out a second pot and double it. You will thank yourself the following week when you have a home cooked meal with no effort at all! And, it works great when you buy a bag of carrots or a large stalk of celery or an extra large onion- because you end up using all your ingredients between the two pots and nothing is wasted or goes bad! It's perfect for this time of year... welcome Fall!

What about you... do you have any time saving tips you use to make your kitchen time as efficient as possible??? Share with us!

Time Saving Tip #1

2011-10-10T10:20:00.000-07:00

I know it's been a while since I posted, I do have a few recipes to share, there are just a lot of other things on my.... plate :) .... but I will try to get around to it! For now, let me share a few tips that make my time in the kitchen a little more efficient!

Time Saving Tip #1: Planning Lunch Ahead

For dinner lots of nights, we have a big salad as the side dish if not a main dish with some meat, beans or lentils on top. So, as I am making the big salad for dinner, I take out 2 extra containers (one for me & one for my husband or daughter- or whoever is in need of lunch the next day) and I make all 3 salads at once. Then I snap on the lids (without dressing it) and into the fridge it goes for lunch the next day! It's a great way to ensure you a healthy, filling, nutritious meal for you and the ones you love the next day without the headache or frustration of digging through the fridge come lunch time!

Banana Whipped Treat...

2011-09-21T12:53:00.000-07:00

It's been a while since I have posted... kinda in a slump of good recipes, kinda busy traveling, kinda not making time to get on the computer- a little combination of it all! BUT... have no fear, we have a great new recipe to try!

Hats off to my sister for this one... she sent me the idea, I tried it a few hours later.... and well... we are having them again tonight! Super simple, really tasty, light and a healthy way to end your day!

Ingredients:

2 frozen bananas (frozen for at least an hour)

1 cup almond milk

5-6 ice cubes

small handful of walnuts & chocolate chips for topping

Directions:

Simply peel your bananas and freeze them- you can peel them and pop them in a freezer ziplock for at least an hour or two before hand. Put the frozen bananas in your Vitamix or blender with your almond milk and ice cubes and blend until whipped! Finely chop your walnuts and chocolate chips and sprinkle (heavily!) on top!!!

Add ons?? Try a scoop of peanut butter if you're a fan .... or a tablespoon of Flaxseed if you are looking for more fiber in your diet with a hint of nutty flavor! Want it more creamy like ice cream?? Lessen your amount of almond milk! Like coconut?? Use coconut milk in place of almond milk... really the options are endless!

Frozen Banana Prep: If you want to freeze multiple bananas at a time, peel them, lay them on a cookie sheet and then freeze them for an hour or so, then take them out, pop them off your cookie sheet, and then store them in a ziplock freezer bag. This will prevent them from freezing all together.

Asian Flare Salad...

2011-08-17T16:46:00.000-07:00

This is just an idea for you.... a lot of parts to this salad are "choose your own adventure" if you know what I mean- pick what you like and as much of it that you prefer... no measuring on this one! Let your taste buds be your guide!

Ingredients:

Lettuce or Cabbage

Carrots, shredded

Broccoli or cucumber, chopped

Bean Sprouts

Snap Peas

Bell Pepper, sliced

Fresh Mint, chopped

Grilled or Browned Chicken Tenderloins

Toasted Almond Slivers or Slices

A few Shakes of Sesame Seeds

Dressing:

1 TBSP Soy Sauce

1 TBSP Rice Vinegar

2 TBSP Grape Seed Oil

1 tsp Sesame Seed Oil

2 tsp creamy peanut butter

1/4 tsp grated ginger

Chicken:

I actually made my chicken in the crock pot for this salad. I added a splash of soy sauce, a splash of chicken broth, and a pinch of grated ginger. I cooked it on low for 3 hours. That's it. Then I chopped it up and threw it on top, super simple, super tasty!

Peanut Asian Salad Dressing...

2011-08-16T16:21:00.000-07:00

NOTE: I have updated the last two posts with pictures, sorry I posted them without pictures initially, someone has been doing a hack job on my blog and stealing my recipes, pictures and posts... lame huh??? Anyhow, without further a-do... here's the latest:

The other night I was in the mood to mix things up a bit from my ordinary salad dressings and think outside the box :) So... I came up with this tasty dressing for on top of an "Asian Style" salad. I have made it 3 times since, changing it a bit each time, but I have finally landed on the "official one". I will post the salad recipe tomorrow, but for now I will tempt you with the dressing...

Ingredients:

1 TBSP Soy Sauce

1 TBSP Rice Vinegar

2 TBSP Grape Seed Oil

1 tsp Sesame Seed Oil

2 tsp creamy peanut butter

1/4 tsp grated ginger

Directions:

Combine, shake and serve over Asian Flare Salad or as a dipping sauce for grilled chicken tenderloins.

Sauteed Green Beans...

2011-08-02T06:58:00.000-07:00

Super simple, so fresh, so crisp, compliments anything perfectly. You can't go wrong.

Ingredients:

1 lb. fresh green beans, ends trimmed

2 cloves garlic, minced

a drizzle of Grape Seed oil

sea salt

pepper

Directions:

After rinsing your green beans, discarding small or shriveled ones, trimming the ends and cutting them into bite sizes, toss them in a skillet over medium heat with a drizzle of grape seed oil and freshly minced garlic cloves. Toss every few minutes for 7- 8 minutes, depending on how crunchy you like them. Season with sea salt & pepper and serve! Enjoy!!

Sweet Rosemary & Lemon Salmon

2011-07-30T06:47:00.000-07:00

Ok, here's a keeper.... if you like fish and you like flavor and you are feeling up for something new and fun- here's your ticket! We tried this recipe out the other night and it was great, a fun treat if you wanna break away from your regular simple fish!

We did this recipe on the BBQ and we used a Cedar Plank to give it a smoked flavor. It turned out very tasty... here's what you do! (If you don't have a plank or don't want to use one, follow these cooking directions, it should turn out just fine!)

Ingredients:

2 TBSP honey

1 TBSP lemon zest, finely grated

1 tsp fresh rosemary, finely minced

2 tsp dijon mustard

1 lb. salmon stakes

Directions:

If you use a cedar plank, you need to soak it for at least an hour, 2 if you have the time, and you can to do that by fill a roasting pan and submerging the plank under water (with a glass or some other heavy object) letting it soak for a while so it doesn't torch while on the grill :)

Then place your salmon stakes on the plank with the skin side down, and mix your marinate in a small bowl. Spoon your marinate on top and let it sit for 15 minutes, not too long for fish, you can over marinate it. After 15 minutes, take the plank to the BBQ and over med-high heat, grill it for about 20 minutes or until the fish looks cooked and the fat starts to surface to the top (it will depend on how thick your steaks are). Remove the plank from the grill and let the fish rest for 5 minutes on the plank before serving. Remove skin before putting it on the plate... but you already knew that :)

Fresh Apple Spinach Juice

2011-07-27T20:07:00.000-07:00

When I left for college, my mom gave me her old "Juice Man" juicer from Costco when she replaced hers with a more upscale one. I was happy to accept the gift :) I still have it, and from time to time I think about upgrading mine as well, but with 2 little kids in tow, I don't have as much time as I would like to juice, so my ol' faithful Juice Man still does the trick when I bust him out every blue moon!

Now, when making fresh juice (or smoothies for that matter), you should consume all of it within 8 hours to gain total health benefits. So, if you make a larger batch than what you can consume, freeze it in canning jars and take one out the night before you drink it. Fresh juice is best consumed in the morning when you wake, to be the first thing to go through your system and give you energy throughout the day. If you have a juice man or access to one, try this recipe out!

This has been one of my staple juices since college. I have always recommended this juice combo to people who tell me they (or their children) can't "go" and seem to be a little clogged up. (more on that topic below!) Whether that's you or not, this sweet treat & nutrient dense juice is a delicious option for a fruit & veggie combo that is sure to leave you feeling energetic and revitalized!

Ingredients:

2-3 Granny Smith Apples

1 bunch spinach

Directions:

Wash and slice your apples, rinse your spinach, and send it all through a juicer! Enjoy a nice fresh, frothy glass of homemade juice!

More Info on being "clogged up"...

For some reason, that is probably the most popular question or topic I have heard over the years, and for some reason people love to ask ME about it! I really think a steady diet of fruits and veggies with limited process food will make most systems pretty regular, but if not, here are some things you can try to combat the clog-ation :)

REAL Apple Juice: This is the easiest thing to do, I usually recommend this to people when they tell me their kid hasn't gone in a few days... now, when I say REAL apple juice, I don't mean Motts or some other see-thru brand, that's NOT real apple juice, it's made from concentrates and is very high in sugar, not to mention it doesn't contain any pectin and pectin is what gets things a' moving. If you get a fresh squeeze apple juice, one that's dark and almost cloudy or NOT see-thru, or better yet the apple spinach combo above, that will unclog things fairly quickly and effectively. Look for REAL Fresh Squeezed Apple Juice in the refrigerated isle, if it's not refrigerated, it's not real! (Check out Trader Joe's, theirs is delicious!)
Flax seed: This is a great thing to take daily if you are trying to regulate your insides. This will get you so regular, you will go like clockwork, first thing upon waking, it's that great. The fiber and roughage that flax seed packs is super for your pipes! Simply get flax seeds and grind them in a coffee grinder (or buy the pre-ground ones, but they don't have the same shelf life or "umpf" that the whole seeds have, but none the less, they still work) and mix them in an inch or two of Pineapple Juice. Pineapple juice has a certain enzyme that aides in digestion and works wonders when combined with the Flax. If you need a little more "umpf" add a TBSP of Aloe Vera Juice, and you'll really be moving! You can also add flax seeds to baby food (small amounts will do the trick) or to smoothies, see here for details.

Probiotics: These things are ESSENTIAL! If you are going to take any supplement, take PROBIOTICS!! The "PRO" meaning "good" and the "BIOTIC" meaning bacteria which means that you are introducing your digestive tract to ample "good bacteria" every time you take this suppliment. Not only that, but if your digestive tract can continue to stay in the "positive zone" with bacteria, you will be less likely to get sick or ill. Did you know that most diseases begin in the gut?? Good enough reason alone to be getting all the good bacteria you can into your gut to fight off the bad bacteria, right??? See Dr. Furhman's site for a great Probiotic, or check out Nature's Way for a super probiotic for babies and kids. Is your infant gassy or constipated?? Dip their pacifier in probiotic and help their tummy's regain a positive balance, it's completely safe for all ages.

And at the risk of sounding repetitive, if you or your kids don't empty your bowels at least once a day or if you have to strain (too graphic??? well, let's face the facts!) you need to increase your fruits, veggies, legumes, beans, nuts, and water intake and reduce your sugar & refined foods.... that's a quick fix as well!

**Hope that helps, and I am sure.... I won't be getting any comments on this post! HA!

BBQ'd Turkey Burgers....

2011-07-25T15:17:00.000-07:00

Hello again! We've had some fun summer adventures and visitors lately, and I haven't had time to post, but I have got lots of fun, new recipes to share so stay tuned!!!

Now, I not trying to take any credit on this one, I didn't invent turkey burgers of course, this is one of those posts that's supposed to help you out when you got strolling thru recipes to try to desperately find something to make tonight... or at least that's how it works for me. If I log it as a meal, then when I am planning, it jogs my ol' brain and gets put on the list and is usually under a day that says "something quick and easy!" Hope it works in the same manner for you, because this one should definitely be on the summer meal schedule! Fast, easy, effortless and enjoyed by all!

Ingredients:

Turkey patties, either premade or formed by you with 1 lb. ground turkey

s & p & garlic (or garlic powder)

buns of your choice

avocado (a MUST in my book)

red leave lettuce

thinly sliced red onion

tomato

ketchup & mustard or BBQ sauce

Directions:

If you are making your own patties, you can season your pound of meat with s & p & fresh minced garlic, then knead it all together by hand in a large bowl or you can season them afterwards (which doesn't require you to get your hands dirty!). Then split your pound of ground turkey into 4-5 sections and roll each section into a ball, push them down to make patties. Vo-la. If you haven't yet seasoned them, do that with s & p & garlic powder, and BBQ for a few minutes on each side, these cook quickly and are great for last minute meals! Add your condiments and enjoy!

***Avoiding carbs or wheat?? Try wrapping your burger in red leaf lettuce!***

Green Bean & Sweet Corn Salad

2011-07-15T19:57:00.000-07:00

Here's another light, fresh, and summer-happy salad to enjoy. You could easily grill up some chicken and serve this along side as your meal for the evening. Maybe add some kidney beans and have a great vegetarian salad for lunch or dinner! Enjoy this salad while the vegetables are plentiful and in season!

Ingredients:

3 ears of sweet corn, cooked & cut off the cob

1.5 lbs of fresh green beans, washed & trimmed

1 heirloom tomato, diced

1/2 bell pepper, diced

1/4 cup red onion, finely diced

10-12 leaves fresh basil, chopped

3 cloves garlic, minced

s & p

olive oil

red wine OR balsamic vinegar

Directions:

Bring a large pot water to boil and shuck your corn. Boil your 3 ears of corn for about 5-7 minutes until cooked, remove them from the pot but keep your water boiling. After trimming your green beans end's off, cut them into bit size 1 inch pieces, and put them in the boiling pot for 5 -7 minutes. Cook until tender, and drain. Set the flat side of your corn on the cob on a cutting board and cut off the kernels. Add the green beans, corn kernels, diced tomato (I used half of an heirloom), bell pepper, red onion and 3 cloves garlic to your bowl and toss. Add a drizzle of olive oil (about 3 TBSP) and s & p and your choice of vinegar. For a lighter flavor use red wine, a stronger more flavorful burst- use balsamic. Serve warm or chilled, delicious either way!

With Balsamic Vinegar added

Caprese Salad with Heirloom Tomatoes...

2011-07-05T20:20:00.000-07:00

My mom loves to make Caprese Salad during the summer months when tomatoes are growing profusely and basil is sweet & fragrant. It's such a perfect, seasonal dish to be enjoyed when the ingredients are at their finest. Now, my mom and my sister in law Lisa could sit side by side and pass the plate back and forth until it the entire dish was gone, commenting the whole time how DELICIOUS it is, they would go on and on and ON. They love it. LOVE IT.

Here's my confession. I on the other hand would not devour the whole dish, I would politely take a small serving... because.... tomatoes aren't really my favorite things..... that is until now. I discovered the Heirloom tomatoes, and boy oh boy, did they make me change my tune! My sweet farming neighbors brought me a bag of them a few days ago, along with a DIVINE plate of Caprese Salad and I almost had to excuse myself so I could lick the plate- it was that GOOD!

So... get on out there, find yourself some Heirloom Tomatoes, pick up the few essential ingredients and make a platter for you and... well, just YOU!

Ingredients:

Heirloom Tomatoes, sliced

Mozzarella cheese, sliced

basil leaves, chopped

s & p

olive oil

balsamic vinegar

Directions:

Wash and slice your tomatoes, I would count about 1 tomato per person. As you slice your tomatoes, lay then on a platter alternating a slice of mozzarella cheese in between each tomato until your platter is full. Then drizzle a bit of olive oil & balsamic on top, sprinkle a little s & p then top with a generous amount of chopped basil before serving. This is a quick and easy dish to prep and should be made right before serving.

Cool Cucumber & Mint Salad

2011-07-02T21:49:00.000-07:00

Hello new favorite salad... this is QUICK... and when I say quick, I am talking... 5 minutes tops! It's so simple and SO STINKIN' good! What a great combination of flavors and so refreshing and cool for a hot summer day! I didn't measure anything because you use what you have and you make it according to your taste bud's preferences, but here's what you mix together...

Ingredients:

Persian or Armenian Cucumbers, halved and sliced

some red onion, thinly sliced

a handful of mint leaves, finely chopped

a sprinkling of feta cheese

a splash of red wine vinegar

a drizzle of olive oil

s & p

Directions:

Wash, slice and chop your cucumber, thinly slice your onion, add your s & p and your oil & vinegar. Then cover & refrigerate until serving. Right before you serve it, toss it and add your feta and mint, toss once more and eat the whole bowl.... it's SOOOOOOOOO good!

PICTURED: I used Armenian cucumbers, they are light in color, therefore in the photo they are not peeled, I left the skin on them, and they are delicious- not bitter at all! If you can't find those, my second choice would be the Persians, and if not those then the Hothouse cucumbers.

Zucchini Frittata

2011-06-24T06:30:00.000-07:00

I can remember my mom making this dish (or a variation of it, because I changed a few things!) as a kid. She would make it for parties or family gathering and cut it up into small cubes for an appetizer. I am sure my siblings and I ate more than an "appetizer portion" it was yummy and always a treat. Now I make it for something to keep on hand for lunch or to serve with a salad for a light, summery dinner dish. I hope you enjoy it too!

Ingredients:

3 cups zucchini, grated

1 cup parmesan cheese, grated

5 eggs, lightly beaten

1 sweet onion, chopped

1/2 cup grape seed oil

1 cup flour

1.5 tsp baking powder

1/2 tsp salt

1/4 tsp pepper

1/2 cup bread crumbs *** (see note below regarding seasoning)

6 mushrooms, chopped OR

1/4 cup orange bell pepper, chopped

***NOTE ON BREAD CRUMBS: you can purchase already seasoned bread crumbs and use those, or if you prefer, purchase or make plain bread crumbs and add 1/8 tsp. garlic powder, 1/8 tsp. dried oregano, and 1/8 tsp. dried basil for extra flavoring to your crumbs).

*** Note on Mushrooms VS. Bell Peppers: You can make this recipe either way, the bell peppers leave a sweeter taste to it, the mushrooms a more veggie taste, either way is good. The original recipe called for mushrooms, but I subsitituted when I didn't have any on hand. Don't use more than 6 mushrooms because they release moisture and will leave your dish too runny.

Before

After

Directions:

Preheat your oven to 350 and grease a 9 x 13 glass dish. Mix all wet ingredients together first, then add the dry and mix until well blended. Pour into your glass dish and bake for 40 minutes until the top is lightly golden. Cool and cut into cubes for an appetizer or squares for a dish. This can be served hot or cold and makes great left overs!

Simple Summer Squash-as-a-Side

2011-06-22T07:56:00.000-07:00

Speaking of squash... I know my last post was on Squash & Fresh Basil Pasta, and my next post will be on Zucchini Frittata, so this post I wanted to share a simple side dish that's one of my favorite "go-to's" during the week, especially in the summer months when squash is SO plentiful! Here is an updated version of "Summer Squash as a Side".... then after that, I promise my next dish will not have any squash!!!

Ingredients:

3-4 small summer squash

1-2 cloves garlic, minced

Sea Salt

Pepper

Grape Seed Oil

Added Options, per your preference if you want them:

1 TBSP butter

1/4 cup red onion, finely chopped

a handful of shredded Parmesan Cheese

Instructions:

Chop 1/4 of a red onion, and put it in a frying pan with a drizzle of grape seed oil (and your TBSP of butter if desired). Saute the onion for about 2-3 minutes until tender or browned. While that is going on, wash your squash, cut off the ends, slice the squash down the middle and then cut it into 1/2 pieces. Once your onion is tender, add your clove of garlic and put the squash in the pan and let brown for 5 minutes, stirring occasionally so not to burn. In the last minute or two, throw a handful of shredded parmesan cheese on top and cover it with a lid to help it melt- or leave it plain- and serve as a side dish! It's delish!!!

Options to serve it with...

Serve this dish with chicken or beef, it's a quickie, so it comes in handy in a pinch! You can also grill strips of it on the BBQ if you already have that going and when you pull it off, you can throw some cheese on it to melt while it is still piping hot!

Squash & Fresh Basil Pasta

2011-06-20T07:27:00.000-07:00

Sometimes I make concoctions and they are just that... concoctions that fill our belly for the evening and are never repeated again. But sometimes I make concoctions are so good that they get jotted down and find their way on here to become favorites, once-in-a-while treats, or weekly dishes. This was one of those lucky dishes that got jotted down because it was so tasty & fresh. It will definitely be making it's way back to our table this summer, especially if our garden produces us a good harvest of summer squash!

So, I was so tempted to keep adding to this recipe, I wanted to add white wine and I contemplated adding a "dressing", but it was so light and simple the way it was, I just left it alone. It's a simple, light, low-maintence pasta that could be whipped up with a few ingredients, ones that you could easily have on hand like I did tonight. I was too tired to go to the store, so I found a bag of pasta, defrosted a package of chicken, and joyfully took out the bunch of basil and yummy squash that we got in our CSA box this morning. And here's what we came up with:

Ingredients:

1 lb. brown rice penne pasta

2 chicken breasts, cubed

3-4 large squash

1 cup chopped sweet onion

1 cup parmesan cheese

1/2 cup fresh chopped basil

3 cloves garlic

1/2 lemon, juiced

*** optional: a large handful of cherry tomatoes, sliced in half

Grape Seed Oil

s & p

** If you have any cherry tomatoes on hand that need to be eaten, you could toss those in too- that was a yummy addition the following day!

Directions:

Boil your water and cook your penne pasta per directions on the bag. Drain and set aside in a large bowl. Chop a sweet onion and add it to a hot pan that has a drizzle of grape seed oil in it and saute the onion for a few minutes, adding 2 cloves of garlic. After sauteing your onion for 2- 3 minutes, add your cubed chicken and cook it until it's brown (you may need to add another splash of oil once your chicken is in the pan). Season your chicken with s & p. When your chicken is nicely browned, add it to the large bowl with the cooked pasta. Next, add another drizzle of oil to the same pan and add your chopped squash (I used one large yellow crooked-neck squash, one huge green zucchini, and one big yellow patty pan squash). Add another clove of garlic and some s & p to your squash while it cooks. Cook that for 3 minutes or so then add the squash along with it's juices left in the pan to your bowl of pasta along with your parmesan cheese (mine was a heaping 1 cup) and your 1/2 cup fresh, chopped basil. Then squeeze your half of a lemon right over the top, toss, check the seasoning (s & p), and serve!

** This will make a lot of pasta, perfect for left overs or large groups! Add a little more oil or lemon juice when re-serving if it seems too dry.

FYI: here's a picture of "Patty Pan Squash" ... I didn't know it's official name.... I always refer to it as UFO Squash... but I guess it has a real name it would like to be known as!

"Fruity Water"

2011-06-16T08:33:00.000-07:00

So I live in a "dessert climate" and well, summer is officially here. It's hot. And we are feelin' it! So in effort to encourage myself AND remind myself to drink more water during the day, I set out a pitcher of water on the counter or in the fridge and add different "fruity flavors" to it daily to keep my water consumption fun, exciting, and well, consistant! My daughter then spottedthe pitcher and replied "Mom, I want some of that fruity water" hence fruity water was born and is now a staple in my house most days of the week... funny how everyone (including my husband) drinks more water when it's got a splash of flavor in it!

Different Ideas to slice up:

Strawberry, lemon mint (pictured above)
Orange, lemon, lime apple (pictured below)
Strawberry, blackberry, mint
Grapefruit, Orange, Pineapple
Orange, Strawberry, lime

Of course the possibilities are endless, but those are the ones I have tried so far. I also do this when hosting a party, I add my slices of fruit to my water bowl for good looks and good flavor :)

Tzatziki

2011-06-14T08:45:00.000-07:00

Umm, this IS SOOOOOOOO good! For starters, let me say, I have a wonderful sister-in-law who is Persian.... she just so happens to be a great cook. So is her mom. And she has taken us to a few dynamite Persian restaurant's over the years, where without fail, they serve Tzatzkik. So, I have had scrumptious dish many times, thanks to her introducing it to me- and I finally got around to making a batch of it on my own when a big bunch of fresh dill showed up in my CSA box. This is a great recipe to make if you are going to a picnic or asked to bring an appetizer or finger food to a gathering... it will be LOVED by all, so make sure you make enough! I made it and snacked on it for lunch then served it as a side for dinner, and my whole family devoured it... it was that tasty--- and did I mention it's also fast, easy, error proof, minimal ingredients, so little prep---- I could keep going, really I could!

Ingredients:

16 oz. plain Greek yogurt

1/2 English cucumber, diced small

1-2 cloves garlic, minced

2 TBSP fresh dill, chopped finely

1/8 tsp sea salt

1/8 tsp pepper

***pitas, flat bread, or pita chips to serve with it

Directions:

Scoop your yogurt into a large bowl to mix everything in. Then mince your garlic, chop your dill, cucumber, and s & p. Then taste it, does it need more garlic for your taste buds?? add another clove. More cucumber, chop up another chunk. Serve it with pita bread, flat bread, crackers, pita chips, or over rice with kabobs (Persian style!). Cover and let chill until serving.

Pita Chips...

2011-06-11T17:22:00.000-07:00

Here's a great use for left over pitas... or a quick idea for some easy chips to go along with hummus and dips. Simply take your pitas, slice them in half, peel the pocket into 2 pieces, brush on some olive oil or grape seed oil, then sprinkle your sea salt & garlic powder on them and cut them into triangles. Heat your oven to 350 and lay them on a cookie sheet, then bake for 10- 15 minutes depending on how crispy you like them (and how thick you pitas are). You can add different spices like cumin or dried herbs or even cinnamon & sugar for a sweet treat!

Allergies: this is a great way to tailor your snacks to your specific needs. If you have allergies or are avoiding certain ingredients, you can find pitas or tortillas to your specifications and then make these to meet all your food needs!

Stay tuned for another hummus recipe, as well as a recipe for a Persian dip, Tzatziki, to serve along side your homemade pita chips!

Apricot Chicken

2011-06-09T08:41:00.000-07:00

I found this dish on a fun site, Simply Recipes, and I followed it almost to a tee, making just a few of my own tweaks. It was a little bit of an adventurous dish for me, I didn't know if I (or my family!) would be a fan of fruity chicken... but to my surprise it was a real treat- a really different dish, really unique and exotic flavors. I will definitely keep this recipe on hand for apricot season, a fun way to incorporate fresh, seasonal fruit into dinner time!

Ingredients:

1.5 lbs. of fresh apricots (6-8 apricots depending on the size)

2 lbs. of chicken tenders or breasts

1 TBSP honey

2 TBSP apple cider vinegar

3 TBSP grape seed oil

1 onion, chopped

2 cups chicken broth

1 TBSP fresh rosemary, chopped

3/4 tsp cinnamon

1/8 tsp curry

s & p

Directions:

First chop your apricots and set them in a bowl adding the honey and vinegar, stir well and let them sit while you brown your chicken.

Next, warm 2 TBSP grape seed oil in your skillet and add your chicken, seasoning it with s & p and cooking it until it's browned on both sides. Then remove your chicken to a separate dish and set aside.

Next, chop your onion and add another TBSP of oil to your pan, sauteing your onion until it's browned. Once your onion is browned, turn down your heat to medium and add your chicken broth, cinnamon, rosemary, and curry. Take 2/3 of your apricots and put them in the blender or food processor and blend them to a thick, chunky consistancy and add them to the simmering sauce and let them simmer for 10 minutes. Lastly, add your chicken and remaining apricots back and let simmer for another 5 minutes until it thickens up.

Serve over a bed of brown rice or Trader Joe's Brown Rice Medley .

Note: I used apriums because I had them from my CSA box and they worked wonderfully, had a little bit more of a tangy flavor (because an aprium is a cross between an apricot and plum) so either would work well!

Harvest Grain Blend + Veggies

2011-06-08T07:30:00.000-07:00

The other night I when I was getting dinner going I pulled out the leftover, unused veggies from the week and noticed I had an extra zuccini and 2 carrots, so I diced them up really small and tossed them into my Harvest Grains Blend (from Trader Joe's) to add a little more color, flavor and variation. It was a great way to incorporate veggies into our grains.

It's simple- Bring your broth to a boil and while that's boiling, chop your veggies, then add your grains, chopped veggies, and butter at the same time and cook for the 15 minutes on low. Both your grains and your veggies will be done at the same time- perfect combination! This is such a nice thing to keep on hand in your pantry and perfect for the last minute dinner addition because it takes such little prep and cooks so quickly! Enjoy!!

Peaches & Berries Oatmeal

2011-06-06T07:34:00.000-07:00

Hello Breakfast. I am in love.

I eat oatmeal, not because I love it, but because it's simple and because I tend to overdose on eggs. But, I should re-phrase that to "I ate"- because that is a thing of the past. NOW I eat oatmeal, because I think it's simply divine when it's topped with fresh, ripe, juicy, sweet peaches and blueberries with a hint of cinnamon! It's like having fresh, warm cobbler for breakfast... what could be better??

Directions:

Make your oatmeal per directions on the box, but add cinnamon while it cooks, give a generous sprinkle and stir. When done, dump on 1 cup fresh, seasonal ripe fruit and enjoy! No maple syrup or brown sugar is needed- the fruit adds all the sweetness! SOOOOOOO good! I can't wait 'til morning!

"Peachy Keen" Smoothie

2011-06-04T06:15:00.000-07:00

There are 2 kinds of smoothie makers out there. Ones that follow a recipe, and ones that dump anything in and end up with a different smoothie each time. I am the later. But, I wanted to post some recipes (or ideas if you are a "dumper" too) to help you change up your flavors and make you feel a little more like "Jamba" in your kitchen!

This DELICIOUS smoothie will leave you feeling "Peachy Keen", it is so sweet, creamy and flavorful you will gobble it up in minutes.... as will your kids! There are only a few ingredients, and as always, it tastes the best when the fruit is fresh and ripe.... which is even more reason to be making them---- STONE FRUIT SEASON IS FINALLY HERE!!! YAHOO!

Ingredients:

2 ripe peaches or 3 ripe nectarines

1/2 cup fresh mango, peeled

1 cup ice

1/4 cup coconut milk

1/4 cup water (add another 1/4 cup if you like it runnier)

2 large handfuls of spinach

2 TBSP flax seed

** If you use frozen fruit you may want to substitute the water for orange juice if it needs more flavor, I used fresh fruit and it was plenty fresh and flavorful using just water with the ripe fruit!

From "Peachy Keen"

to "Peachy Green!"

Directions:

Dump in your Vitamix or blender and blend until smooth!

NOTE: This is not only a good way to get your kiddos "greens" but you can also add supplements to them without them even noticing! I add Osteo -Sun to them which is a calcium and Vitamin D supplement- I highly recommend it for you and them!

P.S. I know my picture is of a kids up, but trust me, this was one of MY favorite smoothies of all times.... it's not just for KIDS!

Turkey Cutlets = Quick Dinner Fix!

2011-06-01T19:14:00.000-07:00

How often do you pick up something at the grocery store not knowing when you are going to use, what to do with it, or maybe even with the intentions of popping it in the freezer for a last minute dinner?? Well, if so, POP these in your cart next time you are out.... Turkey Cutlets. They make a great last minute, simple, and error-proof meal!

This is more of an idea to spur on your brain and help you in your last minute quandary.... Soooooo- wash your cutlets, season them with s & p & garlic powder. Add a little grape seed oil to a skillet and brown them on both sides for a few minutes (maybe 5ish) until they are fully cooked and golden brown. They are thin so they cook quickly and they are tasty so they are loved by adults and kids alike. Perfect right??? Serve them with a quick veggie like asparagus or squash and some harvest grain (from Trader Joe's). That's a 20 minute meal tops--- healthy, quick AND delicious!

Double Chocolate Chunk Cupcakes...

2011-05-31T07:25:00.000-07:00

I found this recipe used to make a cake on 101 Cookbooks and used it to make cupcakes for my daughter's 3rd birthday party. They were a big hit with adults and children alike! I forgot to post them, but have had a few people ask for the recipe since and so I am finally getting around to sharing this scrumptious treat! They are made with maple syrup instead of sugar and they were topped with this delicious Maple Syrup Whipped Cream, that made them SO SUPER delicious- the whipped cream frosting is a MUST! Don't skip out of the best part!!! So here we go...

Ingredients:

2.5 cups flour

(I used 1/2 whole wheat & 1/2 all purpose)

3/4 cup cocoa powder

1 TBSP baking powder

3/4 tsp sea salt

1/2 cup coconut oil (or soft butter)

1 cup REAL maple syrup

2 eggs, beaten

2 tsp. vanilla

1 cup coconut milk, room temp

8 oz. chocolate chips

Directions:

Preheat your oven to 350. Mix your dry ingredients together- flour, cocoa powder, baking powder, & sea salt. (NOTE: when choosing your flour, remember that whole wheat flour will leave you with a denser cupcake, so choosing to mix it with something else, like all purpose flour will alleviate that a little. For the lightest cupcakes, choose to use all purpose flour). Sift all your dry ingredients together, then whisk your coconut oil with your syrup and then add you beaten eggs, vanilla, and coconut milk. Mix thoroughly adding your chocolate chips (whole or chopped) to the batter. Pour into lined cupcake tins and bake for 15- 18 minutes until you can remove a clean toothpick from the center of a cupcake. Let them cool, and frost before serving. Don't frost these guys too far in advanced because the cupcake will absorb the frosting and become soggy.

Maple Syrup Frosting:

Ingredients:

1 cup heavy whipping cream

1/4 cup real maple syrup

1/4 cup softened butter

Directions

Simple. Add all ingredients to a bowl and beat with an electric mixer until peaks form (about 5 minutes or so) then refrigerate or put a dollup on top of your cooled cupcakes.

MANGO MADNESS!!!

2011-05-28T22:00:00.000-07:00

I confess... we are OBSESSED with Mangoes over here! We just can't get enough of them... and lucky for us there are so many GREAT health benefits to go along with the amazing flavor and tropical vibe, that you can justify splurging on them. They are a little more expensive than most fruits (check out Costco, a box or 8 for $6.50) but 1 of them can be enjoyed by a few hungry fingers. We have them with breakfast or as a snack or mixed in with another fruit like strawberries for dessert- and I {confession} eat one almost every night (when we don't have them for dessert) before I hit the hay! They are so delicious and this is the warm season to enjoy them- so dig in before they are gone!

Our current favorite dessert in this household...

Here are some known Health Benefits of Mangoes:

Super good for digestion because they are high in Pectin & Fiber
High in Vitamin A, B, C, & E as well as Iron, Copper, Magnesium & Potassium--- see they are loaded with good stuff!
Help lower levels of LDL cholestrol
High in Antioxidants therefore, a fighter of cancer and heart disease

Random fact: Mangoes are from the same family as pistachios & cashews?? Yes it's true! Weird huh??

Don't forget, you can also make some Mango salsa, or Mango Sorbet, add it to smoothies or puree it for baby food.... the possibilities are endless!

U-Pick Fruit

2011-05-22T20:05:00.001-07:00

Hey y'all... I haven't posted in a while.... a LONG while.... life has been busy with babies and pureed food, visiting family far away, and PICKING FRESH, LOCAL, RIPE, DELICIOUS FRUIT!!!!

Mother's Day 2011

Murray Farms

For Mother's Day this year, I asked to take a trip to our local u-pick farm, Murray Farms- all I wanted was to pick and EAT fresh, ripe, scrumptious fruit... so that's just what we did! So here's where I URGE you, especially if you have kids- find a local u-pick farm where you live, show your kids where produce REALLY comes from (not the grocery store! ha!) and let them get their little fingers on it straight from the bushes and trees- so much finger-licking fun to be had!

If you live locally, in the Kern County Area (or are passing through) I really encourage you to take a trip or stop on by Murray Farms.... they have just about everything you can imagine picking from blueberries, strawberries, cherries, peaches, plums, apricots, pluots, blackberries, and so much more! They offer a tractor ride to the fields, a pet zoo for the kids, clean bathrooms and buckets for picking your fruit, kid friendly carts to load up your diaper bags (and babies!) and buckets of fresh fruit! It costs $3 to pick and then the fruit is anywhere from $.99 - $2.99 per pound and on weekends they give you a pound for free plus fresh, hot pancakes to to enjoy your fresh fruit with! YUM!!! And that $3 admission gives you access to the petting zoo and the ant maze and fresh flower maze you can pick from.... so much good stuff in one spot- please go check it out, it's a great trip for young and old alike!!!

Our first trip was strawberries and blueberries, then we went back for more blueberries, and well, next week we are going for the peaches! Check it out and take a trip to your local U-Pick!

Asparagus & Spinach Pesto Pasta...

2011-05-03T23:20:00.000-07:00

OK, here's one for the recipe book.... a really fun twist on a traditional dish. Now, instead of making your pesto sauce with basil, you will subsititute it for spinach and asparagus. It makes the creamiest pesto ever, so delicious! Here's how...

Ingredients:

Pesto Sauce

1 bunch asparagus, blanched

3 handfuls spinach, raw

2 cloves garlic

1 cup parmesan cheese

3/4 cup pine nuts, toasted

1/4 cup olive oil

1/2 of a lemon, juiced

1/2 tsp sea salt

Pasta Dish Ingredients:

1/4 cup pine nuts, roasted

1 lb. brown rice pasta

6-8 basil leaves*** optional

1 package of chicken*** optional

sprinkle of parmesan for garnish

Directions:

Bring a pot of water to boil to begin cooking your pasta. Also you need to blanch your asparagus, so bring some water to boil (in a skillet is fine) and cook the asparagus for 3 minutes, until they are bright green, then rinse them under cool water to stop the cooking process. Once your asparagus is cooked, cut the tips off and set them aside, they will be the garnish for your dish. In a small skillet, brown 1 cup of pine nuts for a minute or two to give them a toasted flavor (your pine nuts will be divided, 3/4 of a cup for the pesto sauce, 1/4 of a cup for the pasta dish). Next dump the bottom half of your asparagus stems plus everything else on your "pesto sauce ingredients" list into your Vitamix or blender and blend until it's creamy. In a seperate skillet, brown your chicken breasts or tenders, sprinkling with a little s & p and some garlic powder. Once your chicken is cooked all the way through, chop it up into bite size pieces. Now combine everything. Drain your pasta and put it in a large serving bowl, add your sauce, put in your chopped chicken, sprinkle in your toasted pine nuts and a little extra parmesan, and top with the asparagus tips and serve hot! Enjoy, it's sooooooo tasty!

** If you do opt to use basil, you can either add it to your pesto sauce, or chop it finely and sprinkle it throughout the dish, either way it's a fun way to add more flavors!

Chicken & Lentils...

2011-04-20T21:41:00.000-07:00

Umm... helloooooo goodness! Loved this new recipe I tried- VERY tasty, full of flavors, and something fun to change things up a bit. I know you will love it too! You could easily make this recipe without the chicken if you are vegetarian or if you want to serve it as a side dish, but it's also delicious and filling as the main course... give it a whirl!

Ingredients:

1 TBSP grape seed oil

2 cloves garlic, minced or finely chopped

1 sweet onion, chopped

2 carrots, chopped

1 cup lentils

1.5 cups chicken broth

2 chicken breasts

1/2 tsp dried basil

1/2 tsp dried rosemary

10 oz. tomato sauce

1 TBSP fresh lemon juice

s & p

Soak your lentils for at least a 1/2 hour (up to 2 hours)

Sautee your onion, carrots, & garlic

Brown your chicken breast pieces

Everything cooking together!

Directions:

Soak your lentils in a bowl of water for 1/2 hour prior to the meal (which means you can start soaking and then do all your chopping and they will be ready to go). Add a little oil to your pan and brown your chicken breasts for 3-4 minutes per side. I cut my chicken breasts in half lengthwise, then in quarters (so 8 pieces total) and season it with s & p. Once the pieces are browned, but not completely cooked, remove them on a plate and set aside. Then add another drizzle of oil and your chopped onion, carrots, and garlic. Saute for 3 minutes. Drain your lentils and add them to the pan, along with your chicken broth and seasoning. Cover and cook that for 10 minutes, then add your chicken breasts back along with your tomato sauce & lemon juice and cover & cook for another 10 minutes stirring occasionally. Add up to 1/2 cup of water to it if it seems to thick for your preference, or leave it as is. Serve by itself or with a crips, green salad. Enjoy!

Spice it up?? For a different flair, replace the 1/2 tsp dried rosemary with 1/2 tsp of cumin.

Simple Smoothies...

2011-04-18T19:32:00.000-07:00

I would like to dedicate this smoothie to my little friend Charlotte, who can detect kale in a smoothie from a mile away :) Ain't she precious??? This one's for you Charlotte... free of any kale (but loaded with spinach! :)

This is a really "kid friendly" smoothie, with just 3 fruits- and of course some greens snuck in there.... but you don't need to mention that to the recipient! Recently I did a post on Calcium and Vitamin D and the importance of getting essential vitamins and minerals into OUR diets and those of out kids.... so if you have a picky kid who doesn't like veggies.... try this out, and let us know the results! The recipe below will make enough for 1 sippy cup and 1 large glass for an adult or 2 sippy cups and 1 medium glass for an adult.

Ingredients:

1 banana

2 small oranges or 1 large

1 cup fresh strawberries

2 large handfuls of spinach

3 TBSP flaxseed

6 cubes of ice

1/3 cup of water (or juice if you need more disguising!)

Directions:

Dump all the ingredients into your Vitamix or blender and blend!

TIPS FOR KIDS: If your kid turns up their nose at a green drink- try adding 1/2 cup frozen blueberries, it will help change the color from green to purple!!! Also... try putting it in a cup that's not see-thru.

Also See Kale Smoothie Recipe: http://healthyeasyrecipes.blogspot.com/2009/02/kale-smoothie-calcium.html

Lemon Honey Chicken.....

2011-04-13T19:11:00.000-07:00

Oh MY goodness... this is DELICIOUS! Honestly, I have been on the hunt for some yummy new chicken dishes, and this one is a CHART TOPPER!! I am thinking it might be my new go-to, last minute meal, maybe incorporated on a weekly basis... it was SUPER good and SUPER simple!

Ingredients:

4 TBSP fresh lemon juice

2 TBSP honey

1/8 cup Grape Seed Oil

1 tsp dried Oregano

1/2 tsp salt

1/2 tsp pepper

2 cloves garlic, minced

chicken browning in the skillet

before going into the oven

finished product after the oven!

Directions:

I used 2 large chicken breasts and sliced them in half and then in half again then I put them in a large ziplock bag and mixed the marinate together and let it refrigerate for an hour (you can do 1-2 hours, but chicken really shouldn't marinate for longer than that). Then I poured the whole bag into my skillet and browned the chicken by letting cook for about 4 minutes on each side. After that I scooped it up and put it into a pyrex dish and popped it in the oven for 20 minutes on 400. It was flavorful, moist, juicy... just wonderful!

I served it with Parmesan Parsnips (fabulous!) and Sauteed Squash (another staple in our house!)

Almond & Apricot Bark

2011-04-11T08:33:00.000-07:00

Ummm... do you need a chocolate fix? Wait, I know what you are going to say.... I start a lot of posts with that exact same line! Do I love chocolate?? YES I DO! And the darker the better for me... none of this milk chocolate business!

Here's a quick fix to needing a little pick me up in the middle of the day- or if you are feeling generous with your chocolate, make a batch, break it up and fill a jar with it- it would make a great gift for a hostess for Easter or a birthday friend who deserves a little crunchy goodness! The bad news, it's so good you will want to eat the WHOLE BATCH! The good news, you can try to tell yourself it's almost as healthy as a vitamin- I mean come on- dark chocolate, almonds, and apricots.... that's almost comparable to a vitamin, right??! :)

Ingredients:

1 cup dark chocolate, at least 60% cocoa

3/4 cup chopped raw almonds

1/2 cup chopped dried apricots

Directions:

Melt your chocolate in a double boiler or a glass dish in your microwave. Add your chopped almonds and apricots. Stir well and pour out onto a cookie sheet lined with parchment or wax paper. Put in the freezer to harden. Remove and break into pieces, sneaking some for yourself as you fill your jars. I keep mine in the fridge in an air tight container so it stays crunchy and fresh.

EXTRA CHOCOLATE??? Dip some whole dried apricots in your melted chocolate and place them on a parchment lined plate, into the fridge to harden and you have a quick dessert!

Santa Fe Salad (Revised)

2011-04-08T11:33:00.000-07:00

This is a great recipe that was in desperate need of some update photos... so the salad is not revised, just the blog post! Yet another delicious, nutritious salad for your dinner table!

Ingredients:

Head of Romaine

chicken breast (I use 1/2 per person)

1 can black beans

1 ear of cooked corn (frozen/can will work)

1 avocado

1 tomato

1/2 red onion, thinly sliced

1/4 cup jack cheese

1/4 cup cheddar cheese

1/4 small jicama, diced * optional

crushed tortilla strips

Dressing: You can make your own by mixing ranch dressing with some heaping spoonfuls of salsa or use your own favorite, a lot of times I revert to my staple balsamic which, of course, works well on this too!

Seasoned and Shredded Chicken from the Crock pot

(see "Time Saving Tips" below)

BBQ sauce added to the shredded chicken

Adding the veggies, beans, and chicken

All mixed up!

Directions:

*If you are going to cook your own corn, start boiling your water. Then brown your chopped chicken breasts with a little bit of lemon pepper seasoning OR salt & pepper and a little BBQ sauce (my fav). Set that aside. Drain and rinse a can of black beans. Chop your salad, tomato, and red onion. Pull your corn out and cut off the kernels. Shred your cheese, use what you have if you don't have or won't both, do what works for you! Dice some jicama and avocado last, then top with crushed tortilla chips and dressing and enjoy!

TIME SAVING TIP: I also use shredded chicken in this recipe which I cook in my crock pot. I will put 4 breasts in the crock pot, add a splash of water (and usually s & p & garlic powder) and then cook them for 6 hours. When they are done, I shred them and separate it for different meals that week. Ideally I store it in the fridge if I am going to use it in the next 2-3 days, but if not you can freeze it and use it later. I find when freezing it, it's better to have some "liquid" on the chicken to prevent drying out- so add your salsa or BBQ sauce BEFORE freezing- but use it fresh if you can. I For instance, might use 1/3 of it for this Santa Fe Salad, 1/3 for Chicken noodle soup, and the other 1/3 for BBQ Chicken Pizza or Tostada Pizza.... always thinking ahead on ways to save some time in the kitchen!

Vegetarian- Simply remove the shredded chicken and double the beans!

Calcium and Vitamin D

2011-04-07T14:49:00.000-07:00

I am doing it. I need to step up on my Soap Box for just a minute, I promise it won't be long... if you don't want to read it, close the tab, I am not offended.

So I found this latest article by Dr. Fuhrman very interesting and really wanted to share it with others, hence my copy and paste job to my blog. I find it so interesting, especially as a mom of young children, that calcium absorption can actually be BLOCKED by too much salt, caffeine, animal products, and SUGAR in our diets... Sometimes (actually, often) I get razzed/made fun because I monitor my child's intake of sugar and I don't allow her to indulge in it everywhere we go- but then when I read studies like this, I am affirmed in my decision to continue to monitor it and be okay with denying it (for her and for me) throughout the day. If I DO ACTUALLY get adequate greens in her diet, then I don't want to go overboard and dump all these "other things" in her system that will end up blocking the absorption of the vitamins and minerals that her body NEEDS to stay healthy. Again moderation and balance is my goal, I am in no way advocating nixing it all out...

Also, I wanted to point out HOW IMPORTANT it is to be eating vegetables, and how important it is for our children to be eating GREEN VEGETABLES.... did you see the part that states "32% of calcium is absorbed from milk, whereas 50 % of calcium is absorbed from green veggies".... that's a BIG DEAL.... we should be just as concerned (or even more so) that our kids are getting veggies in their diets as we are milk.... not to mention all the other wonderful health benefits that veggies bring. I could go on here, but I am trying to contain it.

So, are you thinking, "my kid doesn't eat veggies so now what???" Well, let's learn and share our ideas with each other. Let's open it up, how do you get your kids to eat veggies... Do you serve them first before they are allowed anything else on their plate? Do you mix them in smoothies?? (if so check out this recipe). Do you not allow them dessert until their veggies are gone?? Are you eating them as an example?? Or, do you just have then angelic children that ask for more broccoli please??? :) Share with us your wisdom... and read the article too! Leave your thoughts and insight PLEASE!!!

Ok, I will step down from my soap box now.... read it for yourself:

Calcium, Vitamin D, and Osteoporosis

About 10 million Americans already have osteoporosis, and 34 million are at risk.¹ Contrary to popular belief however, low intake of calcium is not the primary cause of osteoporosis. While Americans have the highest calcium intake in the world, we also have one of the highest hip fracture rates in the world.²The standard American diet causes much of the consumed calcium to be lost in the urine. Excess salt, caffeine, sugar, and animal products leach calcium out of bones and promote urinary calcium loss.³The Nurses’ Health Study followed 72,337 women for over 18 years and found that dairy intake did not reduce the risk of osteoporosis-related hip fractures.⁴

In contrast, vegetables, beans, fruits, nuts, and seeds are rich sources of calcium and other important minerals, and do not promote the urinary excretion of calcium. A three cup serving of raw, chopped greens – like kale, bok choy, or collards – provides the same amount of calcium (or more) as one cup of whole milk. Only 32% of the calcium in the cup of cow’s milk can be absorbed by the human body compared to about 50% for many green vegetables.⁵

Calcium isn’t the only important nutrient for bone health

It’s also important to keep in mind that the effect of nutrition on bone health is more complex than just getting adequate calcium. For example, vitamin K also supports bone health, and vitamin K is abundant in leafy greens.⁶ Of course, vitamin D also plays a critical role in regulating bone health. Vitamin D promotes the absorption of calcium in the intestine as well as the activity of bone building cells. Medical studies show vitamin D is more effective than calcium for treating osteoporosis.⁷ The most natural way to obtain vitamin D is through sun exposure, but because of indoor jobs, our climate, and skin cancer risk it is virtually impossible to achieve optimal levels of Vitamin D from sunshine alone. Vitamin D supplementation is necessary for most people.

How much calcium and Vitamin D are necessary to protect against osteoporosis?

Most Americans take inadequate amounts of Vitamin D and excessive amounts of calcium. Approximately 50% of Americans are deficient in Vitamin D.⁸ For optimal bone protection, I advise having a blood 25(OH)D test, and then supplementing accordingly to keep Vitamin D levels in the range of 35-50 ng/ml.^9,10 If you have not had yet your blood tested, 2000 IU is a reasonable daily dose to start.

Quick Garlic Tip...

2011-04-06T14:26:00.000-07:00

Here's something that I usually keep on hand for those times when you run out of garlic, forget it at the store, don't have time to mince your own, or realize yours is growing green unwanted sprouts :)

This is the greatest little invention, they sell frozen Garlic Cubes as well as cilantro, basil, and parsley in little tiny ice-cube-like-trays. I pick mine up in the frozen section at Trader Joe's, but other markets carry them as well. There are some dishes where fresh is still best, but for others like soups, crock pots, and other warm entrees, these do the trick quite nice! Just a tip for you this Wednesday to help simplify your time in the kitchen!

Apple Spice Muffins

2011-03-29T08:08:00.000-07:00

Ummm, do I have a new favorite muffin?? Maybe. I ate 3 the night I made them. They lasted a total of 24 hours in my house. They were a hit with everyone who tasted them. They remind me of what would happen if a spiced cupcake met apple pie.... yummmmmmmm........ that good :)

Ingredients:

2 cups flour (I used 1 cup all purpose, 1 cup whole wheat)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup coconut crystals or brown sugar

1/2 cup maple syrup

1/2 cup apple sauce

1/2 cup butter, melted

1.5 tsp vanilla

2 eggs, beaten

1 cup chopped apple

1/2 cup shredded apple

*** I used Granny Smith apples***

Topping:

1/4 tsp cinnamon

1 TBSP flour

1/4 cup brown sugar

1 TBSP butter

Directions:

Preheat your oven to 375. In a large mixing bowl, combine all dry ingredients and sift. Then add your eggs, maple syrup, melted butter, apple sauce, and vanilla and mix well until all ingredients are blended. Lastly, add your apple, stirring well. Use lined cupcake tins and pop them in the oven. After 5 minutes in the oven, open the oven door and scoop the crumb some crumb topping on each muffin, close and let it cook for the remaining time. The WHOLE cooking time is 18- 20 minutes- they are done when you can insert a toothpick and it comes out clean.

Veggie Chop Salad..

2011-03-27T17:07:00.001-07:00

I really wanted to make a salad the other night to accompany our Mexican Lasagna, but I was out of lettuce--- but that didn't stop me! I thought, not every salad needs lettuce, let's think out of the box! This was a crunchy, satisfying alternative to the everyday green salad that I always make!

Ingredients:

3 large carrots, peeled & chopped

1 red bell pepper, chopped

4 stalks of celery, chopped

1 crown broccoli, chopped

1/4 cup raw sunflower seeds, toasted

balsamic dressing

Directions:

Wash and chop your veggies. In a small skillet, add a drizzle of Grape Seed oil and your sunflower seeds, stirring them around to coat them in the oil. Add a shake of sea salt and stir once more cooking over medium heat until they are browned and toasted. Add them to your veggie chop right before so they don't get soggy. Drizzle on the dressing and serve!

Homemade Hummus

2011-03-14T20:07:00.000-07:00

Simple. Creamy. Flavorful. Effortless. Enough said.

Ingredients:

2 cans garbanzo beans

1/2 cup olive oil

1/4 cup lemon juice

2/3 cup tahini

2 cloves garlic

1 tsp sea salt

2 TBSP pine nuts

2 tsp fresh parsley

* 1/2 tsp. red pepper flakes if you want to heat it up!

Directions:

Dump it all in your Vitamix or blender and puree until smooth. Serve with pitas, crackers, vegetables, and more!!

Tips on Vinegar Uses

2011-03-10T08:00:00.000-08:00

For some reason, these tips got lost in the shuffle of "Tons'O'Tips" week... but here they are if you were interested and wondering where they went...

Here are some WONDERFUL tips on different USES for vinegar around the house. It is such a great and INEXPENSIVE item to keep around the house- there are a million and one uses for it!

http://www.thenewhomemaker.com/vinegar

All Around the House
1. To remove stickers that have been used to "decorate" furniture and other surfaces, moisten with vinegar. Let sit for at least ten minutes, then remove.

2. For persistent room odors, place a bowl of vinegar in the room overnight.

3. For spills on carpet, use a sponge or cloth to soak up as much liquid as possible. Then spray with a mixture of half vinegar, half water. Let stand for about two minutes, then blot with towel or sponge. Repeat as needed.

4. For more persistent stains, use a mixture of 1 teaspoon vinegar, 1 teaspoon liquid dish soap, and 1 cup warm water. Proceed as suggested above. When finished cleaning, dry using a hairdryer set on low.

5. To clean windows, spray with half vinegar, half water. Wipe clean with either newspapers or cloth.

6. To clean silver, pewter, copper, or brass, dissolve 1 teaspoon salt in one cup vinegar. Add flour to create a paste (1/4 cup or more). Apply the paste to the metal item, and let stand for at least fifteen minutes. Rinse with warm water and polish with a soft cloth.

7. No-wax floors can be cleaned with a solution of 1 cup vinegar per gallon of water for a shinier surface.

8. To clean wood paneling, use a mixture of 1/2 cup olive oil, 1/2 cup vinegar, and 2 cups warm water. Apply to paneling with a soft cloth. Dry with a clean cloth.

In the Bathroom
9. To remove corrosion or chemical build-up from showerheads, soak in vinegar overnight.

10. Remove stains from the toilet bowl by spraying with vinegar and spraying.

11. To remove soap build-up from faucets, clean with a mixture of 1 part salt to four parts vinegar.

12. Spray shower walls and shower curtain with vinegar to help prevent mildew.

In the Kitchen
13. To keep ants away, spray vinegar along doorways, windowsills, countertops - anywhere that ants are likely to appear. If you find an ant trail (path that ants use repeatedly), clean it with vinegar.

14. To remove odors from the sink or garbage disposal, pour in a cup or more vinegar. Do not rinse out again for at least an hour.

15. For a clogged drain, first pour in 1/2 cup baking soda. Then add an equal amount of vinegar. When the mixture finishes bubbling, rinse with warm water. (Note: some garbage disposals do not react well to this cleaning method; check with the manufacturer first.)

16. Wipe your hands with vinegar after chopping. It will remove strong scents like onion and garlic, as well as stains from fruit juices.

17. To clean wooden cutting boards, wipe with vinegar.

18. Remove strong odors. Rinse jars with a half and half mixture of vinegar and water to remove garlic or other strong odors. Boil water with several spoons of vinegar to remove the smell of burnt food from your kitchen.

19. Vinegar is an excellent cleaner for all kitchen surfaces - counters, refrigerators, stovetops.

20. To clean your microwave oven, put a microwave-safe bowl of 1/2 cup vinegar and 1 cup water in the oven, and cook long enough to boil. In addition to removing any lingering odors, this will loosen any baked-on food from the microwave's walls.

21. To remove coffee or tea stains from china, clean with a mixture of vinegar and salt.

In the Laundry
22. To keep colors from running in the wash, soak in vinegar before washing.

23. To decrease lint on clothing, add 1/2 cup vinegar to the rinse cycle.

24. Many persistent stains can be removed with vinegar: coffee, chocolate, ketchup, jam, cola, wine. Gently rub stain with vinegar, then wash.

25. To make your "brights brighter", add 1/2 cup vinegar to the rinse cycle.

26. For fresher cloth diapers, add one cup distilled vinegar to the rinse cycle. This will break down uric acid and remove both lingering stains and scents.

27. To remove scorch marks from an iron, rub with a mixture of vinegar and salt.

28. To remove soap residue from the washing machine, run an empty (no laundry) cycle with one cup vinegar added.

29. To remove the smell of smoke from clothing, add a cup of vinegar to a tub of hot water. Let clothing hang in the same room for several hours.

Pet Care
30. To keep cats off windowsills or other surfaces, spray with vinegar. This will also keep them from scratching upholstery (spray an unnoticeable area of the fabric first to make sure the vinegar doesn't cause a stain).

31. To keep dogs from scratching their ears, clean with a soft cloth dipped in diluted vinegar.

32. If your dog should have a run-in with a skunk, vinegar will take care of the smell better than even tomato juice. Using vinegar diluted 50% with water, rub the dog's fur. Rinse with warm water. Repeat as needed.

Mexican Lasagna

2011-03-08T22:55:00.000-08:00

There are a few dishes that I have tried over and over again in order to find the perfect combination to the perfect dish- and Mexican Lasagna is one of them... but I believe I have finally found THE recipe- a healthy combination that we all enjoyed over at my house! Hope you like it too!

Ingredients

1 pound ground beef or turkey

1 sweet onion, chopped

2 clove garlic, minced

1 can diced tomatoes

1 can black beans

2 cans tomato paste

1 cup water

1 cup frozen or fresh corn kernels

1-2 cups shredded cheese (cheddar or jack or combo)

1.5 tsp cumin

2 tsp. chili powder

1 tsp salt

1/2 tsp. pepper

12 corn tortillas, cut into quarters

cilantro for garnish

Directions:

Preheat your oven to 350. Chop your onion and mince your garlic and brown them both with a drizzle of Grape Seed oil in a large skillet. (If using beef, drain your fat). Then add your tomatoes, water, seasoning, beans and corn and mix well cooking for 3-5 minutes until everything is well blended. Get out a 9 x 13 glass dish, spray the bottom, them add some of your meat/tomato mixture in a thin layer, then add a layer of cheese, then a 4 of your quartered corn tortillas (the tortillas will over lap one another). Repeat so you have 3 layers on ingredients. Then cook for 15- 20 minutes. I turned my broiler on for the last few minutes to get the top of it bubbly and gooey. Remove from oven, garnish with fresh cilantro, cut into squares and serve!

This is a gluten free recipe!

Maple Whipped Cream Frosting

2011-03-06T22:36:00.000-08:00

OK, I desperately need to get to bed, but I also feel DESPERATELY compelled to tell you about this DELICIOUS frosting/whip cream I just discovered. Let me tell you a little secret.... I don't normally like frosting. I scrape it off of every cake (you should see my plate when I am done, it's kind of embarrassing with smooshed frosting everywhere!). I scoop it out the center of cakes and I avoid corner pieces and any piped decorations on top. I don't even like whip cream, I order my Starbucks drinks without, I scoop it off of any desserts that I get out in restaurants... are you getting the picture?? I really don't care for it AT ALL.... until that is, I found this recipe. It's actually worth putting on, maybe even using in excess. And guess what, it's super easy and made with maple syrup! Give it a "whip" you'll love it, I promise!

Ingredients:

1 cup heavy whipping cream

1/4 cup real maple syrup

1/4 cup softened butter

Directions

Simple. Add all ingredients to a bowl and beat with an electric mixer until peaks form (about 5 minutes or so) then put on top of cupcakes, pie, anything else that will stand still long enough- it's delicious!

...And next I promise to post something you can put it on... double chocolate cupcakes! Also made with Maple Syrup!

Tips for hosting a Party...

2011-03-04T08:00:00.000-08:00

I love to throw parties, I love to have people over, I love to let my creative juices flow and have fun showing others so that they know I enjoy having them in my life! I think I might have inherited this from my mother. Here just a few ideas for some of your parties- big or small...

To add a splash of color to the bottom of your vases, thinly slice some citrus (limes, lemons, oranges, blood oranges, even grapefruit), it will give an extra pop of color and a pleasant aroma too!

Don't feel like you have to confine yourself to vases either, there are lots of fun holders for flowers, just start looking around your kitchen, garage sales, and the Good Will for fun and unusual finds! Like this...

and this...

Need a centerpiece for Easter coming up?? Grab a small wooden box or clay pot and grow some grass in it (great project for kids too!) Then add a small fluffy chick or fuzzy bunny to it- simple, inexpensive, and springy... And low enough for your guests to talk over.... don't you hate it when people move your centerpieces! (Sorry this isn't the best picture, it's always awkward to take pictures of other peoples centerpieces at a large BBQ!)

Another centerpiece of table decoration that's great for showers or events is glass jars full of colorful candy (which always seems to be snacked on throughout the event!) with homemade pinwheels poking out the top! These are great for kids and adult themes alike, they are a great way to incorporate colors and themes to any party.

How about making your own block signs?? Super simple. Cut a 2x4 into different size blocks, paint, and letter them with a message for your next holiday or season! These could make their way out for the 4th of July, Memorial Day, Veteran's Day and more!

Here is a picture of my dear friend Monica's wedding- it was SO beautiful I wanted to share it with you! The thing I loved about this was the way she used bright colors that contrasted each other so well- with the turquiose and yellow. Every table was a little different, don't confine yourself to making everything the exact same... and her attention to detail was awesome! Notice the clocks?? The only number on the clock represented the table number in order to let guests know where to sit... creative huh?? She made them with Target clocks and cardstock- super ingenious!

Here's a picture of my baby shower that my girlfriends threw for me when I was pregnant with my son- I LOVED every detail! The were really creative and went with a bird/nest theme... it's always fun & more interesting to chose a theme! Notice the wreath with the blue Letter "J" on it, the cake pops made like Robin Eggs, the cupcakes with shredded coconut to look like a birds nest, the birdie tags on the treats that read "A Tweet for YOU!". Choosing a theme can really tie a party all together!

Choose a fun topper for your cupcake stand! You of course can reserve the top of the stand for the cupcake with the candle on it, but why not top it with something creative like a flower, baby toy or mini bride... something out of the ordinary... again to help tie in the theme!

For tips on how to make your OWN EASY letters for on top of your next cake, check out these SIMPLE directions!

And here's a fun thought, give your guests something simple and fun to leave with- even big kids like party favors!

Consider this your virtual Party Favor... thanks for stopping by!

Tips on the Top 10 Kitchen Tools...

2011-03-02T09:38:00.000-08:00

If you were to ask me to pick my Top 10 Favorite "Tools" for the kitchen, the things I use most (besides the obvious ones like a good set of pans, cutting board and sharp knife set), the things that are most versatile, the things I would take with me if I were stranded on a deserted island with an empty kitchen... here's what I would say :)

10. Garlic Press- I used minced garlic almost everyday in everything from marinates, to dressings, to main dishes and more- and there is no easier more convenient way to add garlic to a meal than with a good garlic press. Oxo, Pampered Chief, Crate & Barrel, and Williams Sonoma have great ones if you are in need of this essential.

9. A Silicone Basting brush. This is essential if you BBQ or use marinates frequently... I use to use the ones that looked like a paintbrush until it started shedding all over my food and grossing me out! These are a great alternative, dishwasher safe, and come in a variety of fun colors!

8. A Cookie Scoop. Do you bake?? Then this needs to be in your drawer- no questions asked. From cookies to granola snacks to scones to nutballs- this is a time saver! Not only does it quickly distribute your goods, but it helps to make sure they are all the same size for even cooking. OXO makes a small and large scoop, check them out!

7. A Pastry Blender. Now, I know this is for pastries, so you can definitely use it when making baked goods like lemon bars and shortbread's, but can I fess up that I use it for so much more! I use it to squish my avocados for guacamole, for mashing bananas before they go into banana bread, for smashing my potatoes when making mashers... the list could go on and on- it's a great tool with many different uses when you think outside of the box!

6. A zester. This is wonderful for not only zesting citrus, like lemons, oranges, and limes for marinates and dressings and chicken dishes, but it can also be used for Parmesan cheese and dried spices like cinnamon sticks. Add a fine sprinkle of grated goodness to your dishes.

5. A lemon/lime juicer. My favorite one is the hand-held squeezer that will allow you to squeeze the juice from a lemon or lime and add it to drinks, baked goods, marinates, dressings, guacamole and other dishes that call for a splash of citrus juice. A lot of times mine sits on a cutting board with half a lemon in it and I continually squeeze it into my water glass throughout the day to freshen up my water! The only time this tool isn't so cool is when your lemons are bigger than the tool... this happens to me at the end of the citrus season with our home grown Meyer Lemon tree.... so if you think that might be your case... then this would be my second choice for Tool #5:

5.5 A rounded cutting board and chopper. This was one of my favorite wedding gifts I received.... and I think it was purchased at Costco along with a giant cutting board- but they also sell them online and at specialty cooking stores. It is so wonderful for chopping nuts, dried fruit, and other small bits without them flying all over the counter. Check them out!

4. A Vegetable Scrubber Brush. This sits on my window sill and I am constantly using it to scrub carrots, potatoes, parsnips, and other root veggies and fruits too before eating them. An inexpensive find.

3. Glass Storage Containers. Honestly, these are the best thing EVER. I love them for so many reasons. They don't crack and age like plastic, they don't stain like plastic or obtain odors from foods, they are dishwasher safe, and OVEN safe (that's HUGE! That means if you have left overs one night, you pop them in this dish and the next day for lunch you take off the lid and put it directly into the oven (or microwave) to reheat.... easy peasy, time saver!) They sell a set at Costco and sometimes have a coupon for them as well, keep you're eye out!

2. My precious Vitamix. I love this beast. It was by far the best investment ever (cuz they are an investment, I am not going to lie, they are a pretty penny- but worth every bit of prettiness!) I use this almost every day. I make hummus, ice cream, sorbet, smoothies, dressing, baby foods, sauces, and more. You can make your own rice cereal, puree tomatoes, grind oats, the list could go on and on. Need I say More?? cuz I can.... (If you are interested in getting one, call your local Costco and see when the Vitamix rep is coming because they travel from place to place selling them, then start saving those pretty pennies!)

1. MY SALAD SPINNER! Honestly, Mr. Salad Spinner, where would I be with out you??? I will tell you where...I would be wasting a lot of time in the kitchen! I make a salad almost daily, and if not a salad - kale, herbs, Swiss chard or some other leafy green! There is no better way to wash, spin, and DRY your leaves for a crisp and crunchy salad or side. There is nothing worse than a soggy salad or watered-down dressing, so invest! Do not spend any more time blotting your leaves dry with a paper towel or whacking them against the sink! Make this your next addition to your arsenal of kitchen tools!

** I purchase some of these items online, or at Bed, Bath, Beyond (you can use a coupon for every item you buy!), some at Costco, and at other cooking stores.***

Tips on Essential Oils

2011-03-01T08:00:00.000-08:00

Today's guest blogger is Krissa, from More than mundane. She has so much good stuff to share, check out her blog for recipes, recipe reviews, ideas for learning with young kids at home, book recommendations, and so much more! Really her blog is AWESOME! For now we pick her brain on Essential Oils and how to incorporate them into our lives:

"Hi, I'm Krissa--wife, mom to two beautiful children, and teacher. When I'm not busy grading papers I enjoy trying new recipes (especially Andrea's), learning with my preschooler, and blogging about it along the way. I also love learning about ways to use natural remedies to improve my family's health and daily life. Please feel free to leave a comment if you have any questions about using essential oils, and I'll do my best to answer...or if you have a favorite use for essential oils to share with me, I'm always looking to learn more!"

My Top Ten Uses for Essential Oils
For the past six months I’ve been using essential oils in a variety of ways in our home. Here are my top ten:
1. Lemon Oil in my Water-I put lemon oil in my water every day to build immunity and because it tastes great! However, not all essential oil brands are safe for internal use, so please make sure you read the label carefully before using any essential oil internally. I use a brand called DoTerra, which is CPTG (Certified Pure Therapeutic Grade) and is safe to take internally. Learn more about the health benefits of lemon here.

2. On Guard for Immunity-On Guard is one of my favorites. I mix it with a carrier oil and apply it to my children’s feet at bedtime. For myself, I put a few drops in a capsule and take it that way. Read more about On Guard and how it can protect you from getting sick here.

3. In my Homemade Deodorant-I use Melaleuca (Tea Tree) or a blend called Purify in my homemade deodorant to scent it. Learn more about how to make your own deodorant here.

4. In my Husband’s Facial Toner-I make a facial toner for my husband and use Melaleuca (Tea Tree) Oil in it. Tea Tree helps with acne, but you can also use lavender.

5. Breathe for a “Vapo-rub”-When my kids are congested or have a cough a use a blend called Breathe mixed with a carrier oil and rub it on their chest and on the bottoms of their feet. It’s a great natural alternative to Vapo-rub.

6. For Cleaning-I often take Lemon essential oil or a blend called Citrus Bliss and drop a few drops on a sponge to wipe down my counters. Not only does it clean but it also smells great!

7. Lavender for a Calming Room/Linen Spray-In a small glass spray bottle, I mix water with Lavender essential oil and use it as a room and linen spray. Lavender has calming properties so it’s great to use at bedtime.

8. To Soothe a Sore Throat-Add a drop of Lemon to honey and take it to soothe your throat. Or use On Guard: rub (diluted) on the throat externally or take a few drops internally to relieve sore throat.

9. In Bath & Body Care-I’ve made body oils, body scrubs, bath sachets, and lotion and scented them with lavender, ylang-ylang, wild orange, and other essential oils. I also enjoy dropping a few drops in the shower before I hop in.

10. Aromatherapy-I use a diffuser to diffuse essential oils in our home, especially in the kid’s rooms. It purifies the air and smells great.

For information on using essential oils to build immunity, check out my previous post on essential oils here.

Tips for around the kitchen

2011-02-28T08:00:00.000-08:00

Today's guest blogger is Danika over at "Is it Lupus" her awesome blog shares lots of details, tips, wisdom, and recipes that she has discovered along her path of searching out health and wholeness while living with Lupus. It has tons of helpful information- whether you have Lupus or not- on how to seek out healthy living, physically and spiritually. I encourage you to stop on by.

For now she shares with us her top 10 tips in the kitchen:

1. To keep strawberries fresh for a long time keep them in a sealed container in the frig with a paper towel in it.
2. To keep leafy greens fresh, store a paper towel in the bag they are kept in to absorbs the moisture and only wash them right before using them.
3. Keep onions in the frig and you won’t have much of a problem with tearing or burning eyes while chopping them.

4. Store mushrooms in a brown paper bag in the frig and they stay fresh much longer.

5. When using fresh ginger root, if you have some left, freeze it. When you need if for later use, it’s actually easier to use frozen because it grates really easy (just don’t forget to peel it as you use it).
6. Freeze liquids or soups flat in the freezer, once they are frozen, you can stand them upright so that stack nicely and it saves tons of room.
7. Anytime you’re roasting vegetables, potatoes, ect. lay parchment paper down on the baking sheet and it makes clean up a breeze with no sticking.
8. When making cookies, use a 1 inch scooper and scoop all the cookies onto a plate and freeze (I’m talking the raw dough). Once hardened, about an hour, transfer to a zip lock or container and you always have cookies available. Just take out however many you need and bake, just add an additional 2-3 min because they are frozen. This is my favorite tip because it allows us to only cook what we should eat, not what we want to eat which is the entire batch!
9. Leave a small bowl of distilled vinegar on the counter to get rid of bad odors

10. Put a penny in the bottom of a vase of tulips and they stand right up!

Tons'O'Tips...

2011-02-27T08:00:00.000-08:00

Alright everybody... here we go! This upcoming week I have some guest bloggers and we are going to share with you some tips that we use- around the kitchen, the house and in our everyday life! They are all things I have wanted to share about, so we decided to do a whole week on "Tons'O'Tips" just for you. Please feel free to leave any comments, questions or tips of your own!

Here's what you can look forward to this week:

Monday: Tips for the Kitchen

Tuesday: Tips on Essential Oils

Wednesday: Tips on the Top 10 Kitchen "Tools"

Thursday: Tips on Vinegar

Friday: Tips on Hosting a Party

Mini Pita Bites

2011-02-24T07:47:00.000-08:00

Here's a quick, nutritious, and MAJORLY tasty lunch option- it is SO SO SO great it you have kids (little fingers love little sandwiches!) but just as great for big kids too! They are perfect for a luncheon, shower, or any ol' get together where you are bringing along something to munch on! Bring them as an appetizer, for a pot luck, or serve them any day of the week for snacks or lunch- I introduce to you, Miss Mini Pita Bite. Ain't she cute??

Ingredients:

Pita Breads (I get whole wheat ones at Trader Joe's)

Your favorite flavor hummus

Lots of fresh veggies and herbs like:

carrots
bell peppers
cucumbers
bean sprouts
sprouts
spinach
avocado
fresh parsley
fresh dill*So, recently I clued into the "mini" pitas available at Trader Joe's (verses the ones that are the size of a salad plate) and my daughter loved them because they were so "tiny!" They also leave a "star" shaped piece in the bag once you remove the 4 mini circles that are connected- so that is extra fun to dip!

Simply slice your pitas in half, open them up and stuff them full of your favorites! Enjoy!!

Spanish Potato Omelet EXTREME!

2011-02-22T08:10:00.000-08:00

(Notice the pesky little fingers trying to sneak a bite!)

So, I did it, I ventured to change an old and passed down family recipe of my Grandma's. She used to make it with her mom in Spain, then when she started her own family here, she made them a staple in her house, making them multiple times a week. She would always bring them to family gatherings and we would sneak piece after piece until it was gone. I have found this to be such a great dish now that I have my own family. My little one loves them- as does my husband, it's great for breakfast lunch or dinner, it's hardy and easy to serve, and easy to make. Need I say more??

The original recipe is simple, and I like it that way. It has Canadian bacon/ham, green onions, parsley, eggs, and potatoes. This time, I thought I would throw some more ingredients in to see how it fared- it was still tasty and delicious! I don't think you can go wrong adding whatever ingredients you are in the mood for!

Ingredients

4 potatoes, peeled and sliced

12 eggs, beaten together

2 TBSP grape seed oil

1 TBSP butter

1/2 tsp salt

1/4 tsp pepper

1/ onion, diced

1 red bell pepper, diced

4 pieces turkey bacon, diced

4 mushrooms, diced

2 green onions, diced

Directions:

Preheat your oven to 425. Wash and peel your potatoes. Slice them thinly and set aside. Dice your onion, bell pepper, turkey and green onion. Add a drizzle of Grape Seed oil and your butter in your largest skillet, saute your diced vegetables, then add your potatoes and let them brown for about 3- 5 minutes. Next, beat your eggs with your s & P, and pour over the top of your sauteing vegetables. Let it cook for about 3-4 minutes, pulling the sides away from the pan with a spatula so that the egg continues to run down the edges of the pan and continues cooking. Then put it in the oven to bake for 20-25 minutes until it's golden brown on top. Remove with a pot holder and LEAVE THE POT HOLDER ON YOUR HANDLE OF YOUR SKILLET SO THAT YOU DON'T BURN YOUR HAND!!! Let it cool, then run a spatula around the outside and slide it out onto a dish. Serve warm or cold, slice like a pizza (if you serve it as a meal) or cut it into cubes if you serve it as an appetizer or finger food.

Tostada Bowls and Nacho Feasts!

2011-02-20T20:12:00.000-08:00

So the other day I threw some chicken breasts in the crock pot with a splash of Chicken broth, s & p, and some garlic powder to cook up while I was gone. All day I contemplated what I was going to do with it, I knew I was in the mood for something crunchy... so here's what I came up with.... Tostadas, Tostada Bowls, and Nachos!

Just for fun, I tried to turn my brown rice tortilla into a tostada bowl without frying it... and to my surprise, my attempt was successful! I put an oven safe bowl face down on a cookie sheet, then I laid a tortilla over the bowl, and laid another bowl face down on top- so the bowls sandwiched the tortilla in between. Then I baked it for about 5 minutes on 400, took the top bowl off and baked it another 5 minutes or so until it was golden and crunchy! Then I loaded it up with black beans, shredded chicken, salsa, lettuce, cheese, sour cream, avocado and a little cilantro. It was delicious!

My hubby didn't want to wait for my crazy tostada bowl experiment so he just popped his brown rice tortilla in the oven (on a cookie sheet) for a few minutes until it brown up. Then he added the same toppings for the same delicious results! (His was a little harder to eat though.... maybe next time he'll be up for my experiment!)

And the following day, we had left over yumminess, so I grabbed some tortilla chips and made myself some Nachos! There are so many good options for chips out there- my favorite chips at Trader Joe's are their "Blue Corn" Tortilla chips but I also love a "Black bean and Garlic" chip that I found at our local health food store, Lassen's. There are lots of alternatives to corn chips, so take some time to look around and "test taste" some different options!

Crunch on my friends!

Powder Concoction for Helping a Lingering Cough

2011-02-18T08:42:00.000-08:00

I know what you are thinking right now, "What is this crazy girl trying now?!".... do you know how I know you are thinking that... because my family thinks the same thing! HA! That is until they try it.... and then have to zip their lips because it really does work!

I was searching online for something to try to get rid of my pesky cough. I am willing to try just about any crazy concoction that's natural, especially if it means forgoing an antibiotic. And well, I found this little mixture and I gave it a whirl and in less than 2 days my cough was 90% better- I can live with that! If you are desperate (or crazy too!) and you are sick of coughing- try it, what can it hurt!

*** Disclaimer: I AM NOT A MEDICAL DOCTOR, this is just a home remedy that has worked for me so I am passing it on, try it at your own risk!***

Ingredients:

1/4 tsp. pepper

1/4 tsp. dried ginger

1/4 tsp. dried cloves

honey

Directions:

Mix all 3 dry ingredients in a small bowl. Then get a cereal spoon, squeeze a glob of honey the size of a quarter onto the spoon and shake about 1/8 tsp. of your powder mixture onto the honey on the spoon and lick it off. Do this 3 times a day until your cough subsides.

Soothing & Healing Warm Ginger Beverage

2011-02-17T08:20:00.000-08:00

This is an oldie (AND goodie!) from my growing up years that my mom would make for us when we were feeling a little under the weather- suffering from a sore throat or worse yet- a hacking cough that wouldn't leave. I also returned to it when I had morning sickness during my pregnancies because ginger is so great at relieving nausea. This is simple to make, only takes a quick minute and I almost always have the ingredients on hand. I sip on it throughout the day and just continue to refill my cup as needed. I enjoy the taste and sometime just make myself a cup on a chilly day if I am short on tea.

Ingredients:

hot water

a slice of lemon

1/2 slice of fresh ginger root, peeled

a drizzle of honey.

Add all the ingredients together in a mug, poor in your hot water and let steep for 5 minutes. Sip on it continually as your sore throat or cough persists.

**Ginger has great anti-inflammatory & anti-viral qualities that are great in fighting the flu or colds.

TIPS ON FRESH GINGER ROOT: You can store fresh in the fridge in an air tight container for up to 3 weeks, or you can store it in the freezer in an air tight container for up to 6 months (in both circumstances, the ginger should be left unpeeled).

Spinach, Mushroom, and Turkey Bacon Scramblers

2011-02-15T14:38:00.000-08:00

I know I have posted before about Saturday Morning Scramblers that we enjoy on the weekend- but I thought I would also post this second recipe, because it has been very popular in our house (for breakfast OR lunch!) lately, and is a great change up to regular (and sometimes boring!) scrambled eggs and get some powerful greens at the start of the day.

Ingredients:

4-6 eggs, scrambled

2-3 mushrooms, chopped

2 slices turkey bacon, chopped

1 chive, chopped

1 large handful of spinach, chopped

jack or cheddar cheese, shredded

Directions:

I like to saute my green onion, mushrooms, turkey, and spinach for a few minutes with a sliver of butter, then I set it aside on a plate. I add my scrambled eggs to the pan with a spot of Coconut Oil, then when they are almost finished, I quickly add everything else back, finish cooking them and to them off with a little shredded cheese. I like this dish because it's high in protein (with eggs, cheese, and turkey bacon) and it adds some great greens right off the bat in the beginning of the day. I love that it all melts together and my toddler eats it by the "shovel full" without picking anything out! Great way to start the day or a great "last minute" lunch when there isn't anything else in the fridge! Enjoy!

Last Minute Valentines Dessert...

2011-02-14T15:24:00.000-08:00

So I was debating whether or not to post this because it was a last minute jester over here for our Valentines Day dinner tonight, but I just talked to my sister who inquired about what I was doing... and when I answered, she responded with "Great idea... I am going to whip some up too!" You most likely have the ingredients on hand, if not you could improvise--- or run to the store... or better yet- super surprise them tomorrow, they'll never see it comin'!

Chocolate Dipped Strawberries & Blueberries

Ingredients:

Strawberries

Blueberries

You favorite Chocolate

White Chocolate*** optional

Wax Paper

NOTE: If you are without a favorite chocolate, I will let you borrow mine: Trader Joe's Dark Chocolate Pounder Plus.... umm, I could become a "Pounder Plus" if I let my obsession get the best of me- it's that good! :)

Super Simple:

Wash and pat dry your berries, melt your dark chocolate in a glass bowl for 30 second increments in the microwave or use a double boiler on the stove. Dip your strawberries or swirl your blueberries around the bowl with the help of a spatula (remove the blueberries with a toothpick) and place them on a plate lined in Wax Paper. Then melt your white chocolate, spoon it into a small ziplock, cut off the corner and use it as a pastry bag, making swirls on your berries. Pop them in the fridge to harden!

"Sweet Search"- For added fun, package up your sweets and make a scavenger hunt to find them! Make it a tradition, for you and your honey or the kids! Have fun and have a Happy- lovey-dovey-Valentines Day!

Valentine's French Toast

2011-02-12T21:00:00.000-08:00

For the Little ones you love...

and the big ones too!

So, here's just something fun you might want to surprise your Valentines with this year... a little love-shaped breakfast! So simple and fast, and something different than all the other days of the week!

Ingredients:

3 eggs

1/4 cup milk

1/2 tsp cinnamon

1/4 tsp vanilla

4 slices of dense bread

butter

Toppings:

Fresh berries

Real Maple Syrup

Directions:

In a large flat dish (I use my Pyrex dish) whisk together your eggs, milk, cinnamon, and vanilla. Then soak your dense bread (or day old french bread) in your mixture until it softens- not until the point that it's soggy, but until it softens. Then heat a sliver of butter in your pan on medium heat until it melts, spread it around, and lay your toast in your pan, allowing it to brown on one side before you flip it to the other. Once it's done, lay it on a plate and use a cookie cutter to get your heart shape. Serve both pieces of the toast, sprinkled with fresh berries and real maple syrup! YUM! Happy Valentines Day to your taste buds!

Note: I use Ezekiel bread for this and it works great because it is such a thick bread... but day old french bread works wonderfully too! This recipe will make approximately 4 slices.

Chicken, Basil, & Bell Pepper Quinoa

2011-02-09T14:31:00.000-08:00

So for those of you lucky enough to live by a Trader Joe's you can take a peek at the back of their Quinoa Box for this recipe that I have slightly modified... for the rest of you- here is a scrumptious meal, quick to make, and great for leftovers! Thanks Lisa for reminding me of this simple and scrumptious meal that takes only 15-20 minutes to prepare!

Ingredients:
2 cups chicken broth
1 cup Quinoa
2 chicken breasts, washed and chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/2 cup sweet onion, chopped
3 cloves garlic, finely diced or minced
1/4 cup fresh basil, roughly chopped
1/4 cup parmesan
s & p to taste

Directions:
Get your chicken broth boiling, then add your Quinoa and cook per instructions. In a large skillet, add a drizzle of grape seed oil, then your chopped chicken breasts- season those with your s & p. Once they are browned on one side, flip them and let them begin to brown on the other, in the mean time, add your onion and bell peppers and let them cook for 2 minutes. Add your garlic and give that a good stir and let it cook for another minute. Once your quinoa is done, add that to the pan, toss well, and at the last minute add your parmesan and your basil. Serve this as the main dish and enjoy!

** This is a gluten free meal!

NOTE: If you want to stretch this meal even farther or if you prefer more quinoa to the mix, add an extra cup of broth, and another half a cup of Quinoa when cooking. I think I will make it that way next time- it could definitely be stretched in that way for larger families or to get more leftovers out of it!

Personal Tortilla Pizzas...

2011-02-07T08:47:00.000-08:00

Here's a QUICK fix for dinner, kid friendly, and great when there's not a lot left in the fridge. Super perfect for lunches, it makes a great personal pizza, and its fabulous if you have a leftover chicken breast from the day before... here we go!

Ingredients:

** There are no measurements because it is a matter of personal preference (as to how "loaded" you like your pizzas--- as well as how many you are making!***

Brown Rice Tortillas (I get mine at Trader Joe's)

BBQ sauce

grated cheese

cilantro, chopped

red pepper, chopped

red onion, chopped

cooked chicken, chopped

Directions:

Warm up your oven to about 400. Lay your tortillas on a cookie sheet, spread some BBQ sauce on top. Then add your toppings, I used red onion, red pepper, some cilantro, a left over chicken breast, and topped it off with some cheese I had on hand- Monterey Jack, but you could also use Mozerella or your favorite. Then cook them for about 10-12 minutes until the edges of your tortilla are crispy and the tops of your pizzas are golden brown. If you have two cookie sheets in the oven at the same time, switch their placement half way through the cooking time. Cool them for a minute, cut, and serve! I made these for dinner one night and the adults ate between 1 to 1 and a half tortilla pizzas per person- just to give you an idea! You could really get creative with your toppings, I think I am going to try a mushroom, zucchini, chicken pizza next! Stay tuned!

Gluten Free: These pizzas are gluten free because of the tortilla choice, the brown rice tortillas crisp up really well and are sturdy enough to hold the toppings. I haven't tried these with any other kind of tortilla, but if YOU do, let us know how they turn out! Thanks!!

Superbowl Snack

2011-02-05T07:07:00.000-08:00

Bean Tacos (or Burritos or Nachos)

Don't forget about this tasty option for the Superbowl this weekend! It is so, so good and only takes about 15 minutes to make!!! I am going to serve it in a bowl along with corn chips and let people snack on it like a dip- it's healthy and filling and will be the newest addition to my Superbowl cravings!

Here's another great recipe, super easy, passed on to my from my sister. Honestly, this meal has such little prep and comes together so quickly it's a great last minute choice. You can prepare your own beans from scratch (by soaking them over night and boiling them the next morning) or you can used canned.

Ingredients:

2 cups cooked pinto or black beans

1 green bell pepper, chopped

1 cup salsa (I used Trader Joe's chunky jarred salsa)

1/2 cup onion, diced

1 cup frozen corn

1 tsp cumin

1 tsp fresh cilantro, chopped

corn tortillas

Directions: Chop and dice your onion and green pepper, throw them in a pan with a little grape seed oil and saute them for about 3-4 minutes. Then add in your beans, salsa, cumin, and corn. Stir and cook for about 3 more minutes. Remove your pan from the heat, add your chopped cilantro, give it a final stir and scoop a portion into a warmed tortilla! Easy as can be and as tasty as all get out!

*** Make sure you use a salsa that you like, jarred works better than fresh, but use your favorite because it will make or break the recipe. Also, this makes great left overs "nacho style"- scoop it up with a crunchy tortilla chip for your lunch or a quick snack!

Orange Honey Chicken Marinate

2011-02-04T11:46:00.000-08:00

Here is a great marinate, full of flavor, easy to make, and best of all- you pop this dish in the oven for stress free cookin'!

Ingredients:

1/3 cup fresh orange juice (about 1 orange)

3 TBSP soy sauce

2 TBSP honey

2 cloves garlic, minced

1/8 tsp pepper

2 chicken breasts, cubed

Directions:

I washed and cubed my chicken breasts into about 6-8 pieces (per breast) then I put them in a pyrex dish and whisked up the marinate. Then pour your marinate over top, cover, and refrigerate for 2 hours. Preheat your oven to 400 and cook for about 30- 40 minutes until golden on top. Turn the chicken chunks half way threw so that they cook evenly. This is great served over a bed of brown rice.

Gluten Free: You can use Tamari or Braggs Liquid Aminos if you avoid soy sauce because of the gluten.

Did you forget to marinate it?? You can still use this recipe, it will just not absorb as much flavor, but still turns out tasty if you're in a pinch!

Sweet Balsamic Dressing

2011-02-03T20:30:00.000-08:00

OK, so the other night I went to find my recipe for sweet balsamic and I realized I never posted it individually, just with the Pomegranate Salad. But, truth be told, I use this dressing when ever I make a "sweeter" salad- like one that involves apples, pears, crans, or candied nuts. It doesn't have as much "zip" as my other favorite balsamic dressing (I tend to use that one with more veggie oriented salads), so it brings a different flavor and milder element to any great salad. It also works well on spinach salads.

Ingredients

1/4 cup balsamic vinegar

1/8 cup olive oil

1/8 cup honey

1/2 tsp soy sauce or Braggs Liquid Aminos (for gluten free friends)

1/2 tsp yellow mustard

Directions:

Two choices, either whisk it together or put it all in a jar and shake, shake, shake! Store in an air tight container if there is left overs.

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