Mini Pita Bites

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!!

Tostada Bowls and Nacho Feasts!

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!

Superbowl Snack

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!

Chewy Granola Bars...

After all those holiday goodies are you ready to have a healthy snack on hand?? Here's your ticket: Healthy Homemade Chewy Granola Bars, loved by kids and adults alike. Super simple to make, but heads up- they take about an hour in the oven... gotta cook them slowly to keep them chewy! This is another recipe complements of my super talent sister, Danika... love her! Thanks for sharing your recipe.... and your granola bars when we see you!

Here's a much overdue shout out & thanks for all your recipe sharing! She's great at it all- cooking, mothering, listening, being the "baby whisperer" for my friends & I, being an awesome auntie and great Granola Bar-Maker! Love you!!

Ingredients:

1 cup almond butter

3/4 cup honey

2 tsp vanilla

3 cups oats

1/2 cup raisins or cranraisins (I use half of each)

1/2 cup coconut

1/2 cup raw sunflower seeds

1/3 cup ground flax seed (or you can use wheat germ)

2 TBSP sesame seeds

a sprinkling of cinnamon

Directions:

Super simple. Preheat your oven to 225 then in a large mixing bowl, add your almond butter, honey and vanilla and mix until well blended. Then add your dry ingredients, mix well until it's evenly blended, sprinkle in some cinnamon and give it one more stir. Then in a greased cake pan, dump out the ingredients evenly and pat down with a spatula. Then bake for about an hour- should be golden brown on top (could take about an hour and 15- check them after an hour though). Take them out, let them cool and then cut them into granola bar sizes to your liking. Store in an air tight container to keep them fresh- Enjoy!!!

Black Bean and Corn Salad

Here's a great recipe for summertime.... It is quick, easy, and simple.... my favorite kind! I made it with "Chili Lime Chicken Kabobs" and it made for a great complimentary side dish!

Ingredients:

4 cups cooked black beans

1 red bell pepper, diced

1/4 cup red onion, diced

1 & 1/2 cups corn, fresh or frozen

1/3 cup fresh cilantro, chopped

** a handful of cherry tomatoes??? If you are a tomato lover, this would probably be a great accent to the salad... I am not a lover, so I didn't include them in the mix!

Dressing:

2 TBSP olive oil

1 lime, juiced

1 tsp cumin

s & p to taste

Directions:

Combine all the ingredients in a large bowl, pour dressing over top and season with s & p to your liking. If it seems like it needs a little sweetening for your liking, add a pinch of sugar. Set aside or refrigerate to allow flavors to blend. This salad can be served at room temp or refrigerated and will last up to 5 days stored in an air tight container.

Black Bean, Rice, and Cheese Enchiladas...

These were super yummy, bursting with flavor and a really filling meatless option for your menu! There are lots of ways to tweak the recipe, so add or take away depending on your taste buds!

Ingredients:

1/2 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 TBSP Grape Seed Oil

2 tsp. chili powder

1 tsp. cumin

1 16 oz. jar of chunky salsa (I used Trader Joe's Chunky Salsa with the black label)

1 can black beans, drained and rinsed

1/4 cup water

1 cup cheese

2 cups brown rice, precooked

3 TBSP cilantro

8 flour tortillas

Directions:

Preheat your oven to 350. Get your brown rice cooking. Saute your onion, garlic, and green pepper in your Grape Seed Oil for a few minutes. Next add your black beans, cumin, chili powder, water and 1 cup of salsa to the pan and let that heat until it simmers, stirring it occasionally (depending on the salsa that you choose, you may need to add more or less water to get the consistency right, just eyeball it) . Next add your cooked rice and let that cook for another minute or two to blend the flavors (I also added a sprinkle of grated cheese to the mix so that the inside of the enchiladas would be cheesy too!). Spray your 9 x 13 pyrex dish. Scoop your rice and bean mixture into your tortillas, roll them up, and place them in your baking dish. Spoon another cup of salsa on the top of the enchiladas, then cover the top with foil and bake for 20 minutes. Uncover them, add your cheese and cilantro and bake for 2 -3 more minutes until the cheese has melted. Serve as is or with sour cream and guacamole! Enjoy!!!

TIPS: Depending on the salsa that you use, judge how many onions you want to saute. My salsa had chunks of onions in it, so I went with less chopped onions. Also, I used green onions to top the dish because I didn't have cilantro, and next time I will skip the green onions and hold out for the cilantro because I think it would add a better flavor.... but fix it to your families likings! Oh and one more thing, rice freezes really well, so next time your making a serving of it, make an extra cup or two and stick it in the freezer for recipes like this one to cut down on the prep time!

Spinach, Sundried Tomatoes, & Artichoke Pasta Salad

This is a delicious recipe that I was introduced to through my sister-in-law Lisa, who got the recipe from her sister Emili, who is my Guest Chef today! She is a ball of fun, not only did she send me the recipe, but she also included a snap shot of her in her chef gear! Thanks Emili for being so fun and sharing this yummy recipe with all of us! You can make it as a side salad or a main meal- you can leave it meatless or add chicken... you choose!

Ingredients:

2.5 cups of Orzo pasta

1 big handful of baby spinach, chopped

1 12 oz. jar of marinated artichoke hearts

1/2 cup feta cheese, crumbled

1 8 oz. jar sundried tomatoes (I buy the Julienne Sliced ones from Trader Joe's)

1 jar or to your liking, of Kalamata Olives, pitted

1 clove garlic, minced

*** 1 lb. chicken, optional

***Extra olive oil or Balsamic Vinegar might be needed as well if you desire more dressing on your pasta.

Directions:

Super easy. Cook your orzo pasta per directions on the package. While that is cooking, if you are adding chicken, brown your meat on the stove with some s & p & garlic powder OR Lawry's Seasoning Salt & pepper. (I grilled my chicken on the BBQ and because I used tenderloins instead of breasts, it only took a few minutes and it added a great grilled flavor!) The rest is easy peasy. Drain your pasta and dump it in a bowl, mince your garlic, drain your sundried tomatoes and add them- give it a stir. Then, chop your spinach and your artichoke hearts and add all of the marinate from the artichoke hearts jar (that serves as your dressing for the salad). Add your feta and toss! If your pasta seams dry (or is dry the next day because it's absorbed all the dressing) add a little extra olive oil and Balsamic vinegar- perfect!

If you have a recipe that you would like to share, feel free to email me and we'll post YOU as our guest chef!

Kale Chips

This is an idea that has been floating my head for awhile- I have had a few friends tell me about the idea and I have seen it a few times in cookbooks or cooking sites, and well, I am just now getting around to posting it! It's super easy, takes little effort, and is an easy way to incorporate dark green veggies into your diet- NOT TO MENTION that my child ate almost the whole plate herself- they have the crunch and crispy flavor of a potato chip- your little ones will probably like it too!

Raw Kale with Grape Seed Oil and Sea Salt

Baked Kale or "Kale Chips!"

Ingredients:

1 bunch kale, rinsed & patted dry

2 TBSP grape seed oil

1/2 tsp sea salt

Directions:

I rinsed my kale then chopped it into 3 inch pieces (you can chop or tear it) then I through mine in my salad spinner. I removed the tough stems before putting them in a bowl with the oil and salt. Toss them well and then lay them on a roasting sheet or cookie sheet to bake for 20 minutes on 325. Bake them for 12ish minutes, then with a pair of tongs, turn them over and bake for another 8- 10 minutes until the edges are browned and the leaves are crispy. Serve them immediately as an appetizer or a side, they don't stay crunchy for too long, so gobble them up quick!

Fruit, Granola, and Yogurt Parfait

Here's what my Valentine concocted for me this year, it was quite tasty and pretty cute, way to go Honey! Thanks for sharing YOUR recipe with ME!!!! (he found it himself, I was quite impressed!)

Granola:

1 cup old fashion oats

1/2 cup shredded coconut

1/2 cup sliced or slivered almonds

3 TBSP oil or butter (if butter, melt it first)

2 TBSP honey

Fruit:

8-10 strawberries, diced

1/2 cup blueberries

1/2 cup pineapple, diced

or substitute any of the above with raspberries, blackberries, bananas, or more!!!

2 cups plain yogurt

Directions:

Preheat your oven to 350, mix all your granola ingredients together and spread them out on a cookie sheet baking for 18- 20 minutes until golden brown. Remove immediately from the cookie sheet (so it doesn't keep cooking) and put it in a bowl. Mix your fruit up and scoop it into the bottom of a glass parfait dish or tall glass, then continue to layer it with yogurt and the granola as much as you would like. This recipe will make approximately 4 servings.

And if you need some cheering up in the kitchen or a little giggle.... this story should do the trick!

My sweet husband wanted to surprise me and make me this for breakfast, but ran into a little snag if you will, when he realized he shouldn't have pre-cooked the oatmeal for the granola!!! In his defense he did show me the recipe which DID say "1 cup oatmeal" instead of a more accurately "1 cup oats"... so he had to dump the first batch and start over for round #2... what a trooper! (And yes, he gave me permission to share the story and the picture!! )

Check out batch #1:

Roasted Veggies & Linguine with Optional Chicken

I found the original recipe for this in my Vegetarian Times Magazine this month, but I adapted it a bit and added some "optional chicken" for some protein. In the magazines Valentine's addition they recommended making this dish for the official LOVE Day because it brings the fire (with the red pepper flakes) and the romance (with the white wine), so make it for someone you love... or for yourself- you'll love it too!

Ingredients:

Grape Seed Oil (or Olive Oil)

2 cups mushrooms, sliced

1 bunch asparagus, chopped in 2 inch pieces

1 small onion, coarsely chopped

2 TBSP grape seed oil

2 cloves garlic, minced

1/4 tsp red pepper flakes

2 cups cherry tomatoes

1/2 cup white wine

1/4 cup chicken broth

1/2 cup basil, torn * optional, can make it without

pasta, whole wheat or brown rice ( I used 1/2 a package of Trader Joe's Whole Wheat Linguini)

Directions:

Pretty easy recipe, room for sloppy measuring and variations, so feel free to use what you have on hand and modify where you need to. First, bring your water to boil for your pasta and cook noodles per directions on the pasta package. Next, chop your asparagus, onion, and mushrooms and toss them in a bowl with some Grape Seed oil and red pepper flakes. (the original recipe called for 1/2 tsp pepper flakes, so if you like it hot, add more- I thought it was plenty spicy with 1/4 tsp). Spread the veggies on a roasting pan lined with parchment paper and bake at 400 for 12 minutes. Then add the tomatoes to the pan and let them roast for another 7-9 minutes until veggies get to your preference (the tomatoes will burst open and start to shrivel). Remove them and scoop them into a bowl. If you choose to add chicken, add some grape seed oil and a garlic clove to a frying pan and brown some chicken tenders. Remove them from the pan, and cut them into bit size pieces. Then drain the pasta and add to the bowl with the veggies and the chicken. Add everything pack to your frying pan, pour your wine and chicken broth in and use some s & p, mix everything up and let simmer for a 5 minutes, turning frequently to mesh all the juices and flavor. Serve up solo!

Delicious Raw Broccoli Salad

Finally A Broccoli Salad with NO MAYO!!!

I have to confess, broccoli isn't my favorite veggie even though I really wish it were because of its great health benefits. If I were really honest, I would 'fess up and tell you, it's in the bottom 3 of my favorites. BUT there is hope on the horizon, I concocted this new recipe that I love so much, I think I could make it once a week!

Ingredients:

3 crowns of broccoli, chopped

1 Granny Smith Apple, chopped

1/2 cup sunflower seeds, toasted

1/2 cup raisins

1/4 of a red onion, diced really small

Dressing:

1/4 cup Balsamic Vinegar

1/4 cup Olive Oil

2 TBSP honey or brown sugar

2 tsp Tarragon Vinegar

1 lemon, juiced

Directions:

Prepare all your ingredients by washing and chopping them where needed. I used raw sunflower seeds, so I toasted them on the stove top by adding a 1/2 tsp Grape seed oil in a skillet with the sunflower seeds. I continually turned them until they were toasty brown and added a sprinkle of sea salt to them.... they were so YUMMY! Then I made the dressing, whisked it together and poured it over top, tossed it and served it immediately. This salad doesn't do well to serve it the next day because the apples get mushy, so eat it right away!

Quick Frittata....

I modified this weeks recipe from Abundant Harvest Organics Newsletter, and used this frittata as a dinner option this week- with leftovers for lunch or breakfast. It was really simple, fresh, and easy to prepare- and a great way to pack a lot of veggies into one meal!

Ingredients:

1/2 onion, diced

1 clove garlic, minced

1 red bell pepper, diced

1 crown broccoli, chopped

6-8 mushrooms, diced

2 huge handfuls fresh spinach, chopped

10 eggs, beaten

1/4 tsp sea salt

1/8 tsp pepper

1/2 cup cheese, parmesan or cheddar

**The original recipe called for sausage (cooked & diced) and for cheddar cheese as well, I opted for no sausage and to use parmesan, but you could really use a lot of different variations with this recipe.

Directions:

Preheat your oven to a low broil. In a large oven proof skillet, heat 1 TBSP grape seed oil and saute your garlic and onion for 2 minutes. Add all your veggies and let them cook for about 3-4 minutes. In a separate bowl, beat your eggs and add your s & p and your cheese. Mix well and pour into skillet, stirring everything around to get it all mixed up. Then let is sit until the bottom begins to cook (you will see the egg starting to solidify around the edges of the pan) lift up the sides and let the uncooked egg drain to the bottom of the pan like you would an omelette. Then, put the whole skillet into the oven (on LOW broil) and let it cook for 5-7 minutes making sure it doesn't burn on top, it will get a toasty brown. Remove, let it rest for a few minutes, cut and serve in wedges for any meal of the day!

Spicy Eggplant

This was so yummy, I could have eaten the whole dish! This recipe tops the charts, I am sure you will love it... the pictures don't do it justice! It is fast and easy to make, it maybe took me 15 minutes!! Great flavor and some spicy kick to heat things up. Serve it over a bed of brown rice.

Ingredients:

1 large eggplant, chopped

1 bell pepper, chopped

1/2 red onion

3 cloves garlic

3 TBSP soy sauce

3 TBSP rice vinegar

1/4 - 1/2 tsp red pepper flakes

3 TBSP grape seed oil

Directions:

Heat your grape seed oil in a hot frying pan with your red pepper flakes (I used 1/2 tsp and it was pretty spicy, next time I would use 1/4 tsp- but if you are a lover of spice, heat it up to 1/2). After that has a minute to heat up, add your chopped eggplant and let it cook for about 3-4 minutes, turning it every minute or so. Next add your chopped bell pepper and onions and minced garlic cloves and cook that for another 3 minutes, turning it as well. Last add your seasonings. Let it simmer for 5 minutes and either leave on low or remove from heat until serving. I let mine sit for about 30 minutes before eating, and everything was really well marinated and juicy... umm umm!

Quinoa, Chicken, & Veggie Pilaf...

Ok, so here's what I do when I don't feel like a lot of prep (or brain effort) but still what a good meal loaded with protein and lots of yummy veggies. Quinoa (pronounced KEEN-WA) is a great staple to have on hand- it's packed with protein, calcium, and iron plus it cooks quickly! At the end of the week, I pull out whatever veggies are left, saute them, and throw them in this dish. It's different every time, but easy all the time!

Chicken pieces browning

Sauteing vegetables; red pepper, onion, & garlic

Everything combined in one skillet before adding it to the quinoa...

Ingredients:

3 cups chicken broth

1.5 cups quinoa

2 cloves garlic

1/3 onion (use what you have)

1-2 chicken breasts

veggies of your choice; I have used these combinations:

• red pepper, brocholi, red onion, chicken
• mushroom, snowpeas, yellow bell pepper, green onion chicken
• carrots, celery, onion, left over turkey pieces

Directions:

In a large skillet, add your chicken broth and quinoa, and let comet to a boil while you prep everything else. Once it reaches a boil, reduce heat and let simmer 10-12 minutes. Wash & dice you veggies (if you are adding chicken, wash & dice that too and brown it in a separate pan, seasoning it with s & p and some garlic powder). Once all your veggies are chopped, add a TBSP of grape seed oil into a hot pan, add your veggies & garlic and let sautee for about 3-4 minutes. At this point, hopefully your quinoa will almost be done cooking, so add your veggies and chicken, stir altogether, cover and let cook for another 4-5 minutes. Add any seasoning you prefer, or leave it as it is with its light flavor and yummy vegetable taste.

*** Lots of times people give me feedback in person, so I will try to pass it on when I remember to add it to the post. A recommendation for this dish was to serve it with Soy Sauce or Bragg Liquid Aminos if it is to bland for your pallet.