I just saw this on my friend Bri Hoopes' FB page. Looked so good- so I'm copying it here!
2 whole sweet potatoes peeled and cubed
2 jalapenos (de-seeded/membranes scraped out) diced
2 red peppers diced
1 LARGE red onion diced small
1 tablespoon Olive Oil
2-3 teaspoons Cumin
2-3 teaspoons Chili Powder
1 teaspoon Salt
1 teaspoon Pepper
2 cans of black beans drained and rinsed
1/2 (or more) cups chopped fresh Cilantro
1+ cups of Costcos organic frozen sweet corn
Juice of 1 lime
Shredded Cheddar cheese
Any type of tortilla you would like
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish (I use a casserole dish) and roast in 425 degree oven for about 30 minutes. Toss every ten minutes and once sweet potatoes are tender, it is done.
Let cool. Add black beans, corn, cilantro and lime. Combine gently. At this point, mixture can be stored for later use in the refrigerator.
Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray (I use coconut oil).
Add vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.
Bake at 375 degree oven for about 15-20 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
I also love having this mixture by itself without the tortilla. I think it is so yummy. Play around with the spices. It has taken me a while to get them right, yet I go by taste and add a bit more if needed. These burritos freeze awesomely! Dan takes them to work and microwaves them, and dips them in guacamole! These rock my socks off! Kid friendly too! Loaded with all sorts of goodness, and versatile! Enjoy!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, March 31, 2014
Tuesday, July 9, 2013
Tuna Salad Pitas
Made this last night. It was a quick and tasty dinner for summer weather!
Tuna Salad Pitas
6 Pita flatbreads
2-3 cans of tuna in water, squeezed dry and flaked
1 large tomato diced
2-3 Tbsp mayo
juice of half a lemon
2 Tbsp finely chopped cilantro
Salt and pepper to taste
optional garnish- lettuce, fresh salsa, cheese
Mix everything, except flatbread, in a bowl. Scoop into pitas, fold in half and enjoy!
I served with fresh fruit, tortilla chips and salsa. So refreshing!
Tuna Salad Pitas
6 Pita flatbreads
2-3 cans of tuna in water, squeezed dry and flaked
1 large tomato diced
2-3 Tbsp mayo
juice of half a lemon
2 Tbsp finely chopped cilantro
Salt and pepper to taste
optional garnish- lettuce, fresh salsa, cheese
Mix everything, except flatbread, in a bowl. Scoop into pitas, fold in half and enjoy!
I served with fresh fruit, tortilla chips and salsa. So refreshing!
Tuesday, February 19, 2013
Slow cooker Enchilada Casserole (vegetarian!)
I love using my slow cooker. It's so nice to throw some things in a pot during the day and then not have to worry about "what's for dinner". It's also nice to have something warm waiting when you're not sure exactly what time you'll be sitting down to eat. Timing food can be so hard. It seems like most crockpot meals feature meat- but this vegetarian creation went over very well :)
Slow Cooker Enchilada Casserole
2 cups peeled, diced, sweet potato
1 large tomato, diced
1 large bell pepper diced
1-2 Tbsp olive oil
1 Tbsp garlic
1/8 tsp smoked paprika
1/4 tsp cumin
9 small corn tortillas
1 can black beans, rinsed and drained
1 can favorite enchilada sauce
shredded cheese to your liking
1. Warm oil, garlic, and spices in pan. Add sweet potato and bell pepper. Sautee 2 min. Add tomato and beans, stir till combined and warmed.
2. Spray crock pot. Spread thin layer of enchilada sauce on bottom of pot. Then create one layer with 3 tortillas (can tear if you like). Then spoon over 1/3 of sauteed mixture. Pour another thin layer of enchilada sauce and sprinkle with cheese. Repeat 3 times. Turn on low 6+ hours. Serve with plain greek yogurt, salsa, avocado, or other garnishes of your choice.
Slow Cooker Enchilada Casserole
2 cups peeled, diced, sweet potato
1 large tomato, diced
1 large bell pepper diced
1-2 Tbsp olive oil
1 Tbsp garlic
1/8 tsp smoked paprika
1/4 tsp cumin
9 small corn tortillas
1 can black beans, rinsed and drained
1 can favorite enchilada sauce
shredded cheese to your liking
1. Warm oil, garlic, and spices in pan. Add sweet potato and bell pepper. Sautee 2 min. Add tomato and beans, stir till combined and warmed.
2. Spray crock pot. Spread thin layer of enchilada sauce on bottom of pot. Then create one layer with 3 tortillas (can tear if you like). Then spoon over 1/3 of sauteed mixture. Pour another thin layer of enchilada sauce and sprinkle with cheese. Repeat 3 times. Turn on low 6+ hours. Serve with plain greek yogurt, salsa, avocado, or other garnishes of your choice.
Thursday, November 29, 2012
Adapted Mulligatawny Soup
I was going to make a Mexican dish tonight- but my avocados still weren't quite ripe. I started looking through a file of recipes I'd been wanting to try. Found one that I tweaked a bit and it turned out SOOO yummy. Next time I'll plan ahead and make the Garlic Naan bread I have pinned to go with it! I love Indian food :)
Mulligatawny Soup (Jaime style)
1/2 cup chopped onion
2 stalks celery, chopped
2 carrots, peeled and diced
oil or butter
1 1/2 Tbsp flour
1 1/2 Tbsp curry powder
4 cups broth (I used chicken cause I was out of vegetable)
1 small apple peeled, cored, and chopped
1/2 cup cooked brown rice (or you could throw in uncooked white- but I had leftovers)
1-2 cups acorn or butternut squash- cubed or smashed- depending what texture you want (I had just roasted acorn squash so I kinda chopped it up, but it mostly blended in and made the soup thick and creamy)
1 small potato cubed
1 pinch of dried thyme
salt and pepper to taste.
Directions: Saute onions, celery and carrots in oil or butter (I used enough olive oil to cover bottom of soup pot) a few minutes or till they start to soften. Add flou and curry and cook a few more minutes- till fragrant and mixed well. Add stock and bring to a boil. While simmering add apple, squash, potato, salt, pepper and thyme. Simmer about 20 minutes or till all veggies/rice are cooked and soup is flavorful.
Enjoy!
Mulligatawny Soup (Jaime style)
1/2 cup chopped onion
2 stalks celery, chopped
2 carrots, peeled and diced
oil or butter
1 1/2 Tbsp flour
1 1/2 Tbsp curry powder
4 cups broth (I used chicken cause I was out of vegetable)
1 small apple peeled, cored, and chopped
1/2 cup cooked brown rice (or you could throw in uncooked white- but I had leftovers)
1-2 cups acorn or butternut squash- cubed or smashed- depending what texture you want (I had just roasted acorn squash so I kinda chopped it up, but it mostly blended in and made the soup thick and creamy)
1 small potato cubed
1 pinch of dried thyme
salt and pepper to taste.
Directions: Saute onions, celery and carrots in oil or butter (I used enough olive oil to cover bottom of soup pot) a few minutes or till they start to soften. Add flou and curry and cook a few more minutes- till fragrant and mixed well. Add stock and bring to a boil. While simmering add apple, squash, potato, salt, pepper and thyme. Simmer about 20 minutes or till all veggies/rice are cooked and soup is flavorful.
Enjoy!
Tuesday, July 24, 2012
A favorite summer salad
Avocado & Strawberry Salad
2-3 cups favorite greens (I used half spinach, half romain)
10 strawberries sliced
1 avocado sliced
1/2 cup nuts (I used cashews, but I'm sure would be great with pecans, almonds, walnuts, etc)
DRESSING!!!
2 Tbsp. olive oil
4 Tbsp honey
1 Tbsp cider vinegar
1 tsp lemon juice
Thursday, May 31, 2012
Taco Salad
The classic, right? Usually done with meat. Works just as well with out.
Tonight everyone ate it and liked it. Tonight I made it like this:
1. Seeded and chopped two tomatoes. Finely diced 1/4 red onion. About 1/4 cup chopped fresh cilantro. One can of black beans. Half a can of sweet corn. Juice of one lemon. One green bell pepper diced. One Tablespoon Taco seasoning. Mixed it all together in a bowl.
2. Filled a cookie sheet with corn tortilla chips, sprinkled with cheese and broiled just till cheese was melted.
3. Placed green salad mix, ranch, and sour cream on the table.
The I let everyone stack and eat it how they like. Everyone pretty much ate it all. Dekker had his salad with ranch separate from his "nachos" and picked out the tomatoes. I was okay with that.
Tonight everyone ate it and liked it. Tonight I made it like this:
1. Seeded and chopped two tomatoes. Finely diced 1/4 red onion. About 1/4 cup chopped fresh cilantro. One can of black beans. Half a can of sweet corn. Juice of one lemon. One green bell pepper diced. One Tablespoon Taco seasoning. Mixed it all together in a bowl.
2. Filled a cookie sheet with corn tortilla chips, sprinkled with cheese and broiled just till cheese was melted.
3. Placed green salad mix, ranch, and sour cream on the table.
The I let everyone stack and eat it how they like. Everyone pretty much ate it all. Dekker had his salad with ranch separate from his "nachos" and picked out the tomatoes. I was okay with that.
Tuesday, March 27, 2012
Southwestern Egg Rolls
I've been MIA on this blog since Titus was born. My diet hasn't followed our usual program too closely either. Lately we've been eating meals that other people have provided and when I cook, convenience and ease has now moved up on my priority list. I'ms still trying to do the best I can Mon through Thursday though. Tonight we had Southwestern Egg Rolls. I kinda just throw these together- but here's a basic recipe to share:
1 can of black beans, rinsed and drained
1 can of corn, drained
1-2 cups shredded cheese
1 cup frozen chopped spinach, thawed and squeezed to release most juices
3 green onions, diced
1 tsp cumin
1/2 tsp chili powder
a little chopped cilantro
garlic salt
maybe some diced tomatoes or peppers if I have them
Either wonton wrappers or tortillas for rolling*
preheat oven to 425*
Mix all but the last together in a bowl.
Spoon into wrappers or tortillas and roll. Place on a baking sheet and spray with baking spray. Slide in the oven for 15-20 minutes or until desired crispiness.
*I prefer the tortillas because they crisp up better. If I didn't hate to fry, maybe I'd opt for the wrappers, but they get a little chewy when baked instead.
Then I make a dipping sauce which usually includes:
1 avocado
plain greek yogurt
lime juice juice
green onion
cilantro
s&p to taste
cumin
Whip together in a mini chopper- and serve
1 can of black beans, rinsed and drained
1 can of corn, drained
1-2 cups shredded cheese
1 cup frozen chopped spinach, thawed and squeezed to release most juices
3 green onions, diced
1 tsp cumin
1/2 tsp chili powder
a little chopped cilantro
garlic salt
maybe some diced tomatoes or peppers if I have them
Either wonton wrappers or tortillas for rolling*
preheat oven to 425*
Mix all but the last together in a bowl.
Spoon into wrappers or tortillas and roll. Place on a baking sheet and spray with baking spray. Slide in the oven for 15-20 minutes or until desired crispiness.
*I prefer the tortillas because they crisp up better. If I didn't hate to fry, maybe I'd opt for the wrappers, but they get a little chewy when baked instead.
Then I make a dipping sauce which usually includes:
1 avocado
plain greek yogurt
lime juice juice
green onion
cilantro
s&p to taste
cumin
Whip together in a mini chopper- and serve
Thursday, December 29, 2011
African/Indian Sweet Potatoes
Indian Sweet Potatoes
My husband and I LOVED this. I adapted it from what I think was actually and African recipe- but it reminded us of some of our favorite Indian flavors. The kids ate it okay. Sorry there's no picture, we gobbled it up to fast.
2 Tbsp Peanut oil
1 Tbsp curry powder
1 large onion
2 carrots
3 celery ribs
2 tsp minced garlic
2 lbs sweet potatoes
2 cups veg broth
28 oz crushed tomatoes (I used half canned, half diced fresh)
1 tsp salt, divided
1/4 tsp black pepper
1/4 cup peanut butter
1/4 almond butter
1/2 cup light coconut milk
1. Peel and chop sweet potatoes into chunks. Dice carrots, celery and onion.
2. Heat peanut oil in large skillet. Add curry powder, onions, carrots, and celery. Cook, stirring occasionally for 2 min. Add garlic and 1/2 tsp salt cook for 1 more minute. Stire in sweet potatoes, broth and tomatoes and bring soup to a boil. simmer covered 20-30 min.
3. Season with 1/2 tsp salt, 1/4 tsp black pepper, nut butters and coconut milk stirring to combine. Let simmer 20 minutes. Serve as soup or over rice.
My husband and I LOVED this. I adapted it from what I think was actually and African recipe- but it reminded us of some of our favorite Indian flavors. The kids ate it okay. Sorry there's no picture, we gobbled it up to fast.
2 Tbsp Peanut oil
1 Tbsp curry powder
1 large onion
2 carrots
3 celery ribs
2 tsp minced garlic
2 lbs sweet potatoes
2 cups veg broth
28 oz crushed tomatoes (I used half canned, half diced fresh)
1 tsp salt, divided
1/4 tsp black pepper
1/4 cup peanut butter
1/4 almond butter
1/2 cup light coconut milk
1. Peel and chop sweet potatoes into chunks. Dice carrots, celery and onion.
2. Heat peanut oil in large skillet. Add curry powder, onions, carrots, and celery. Cook, stirring occasionally for 2 min. Add garlic and 1/2 tsp salt cook for 1 more minute. Stire in sweet potatoes, broth and tomatoes and bring soup to a boil. simmer covered 20-30 min.
3. Season with 1/2 tsp salt, 1/4 tsp black pepper, nut butters and coconut milk stirring to combine. Let simmer 20 minutes. Serve as soup or over rice.
Tuesday, October 4, 2011
A seafood night standby
Fish Tacos!
We started making these after our trip to Alaska when we brought bake 100 lbs of halibut. Since I can't usually gut the price of halibut, now I make them with tilapia. I usually have a bag of frozen tilapia filets in the freezer so I can make these on a whim.
My batter is done by eye, but goes something like this:
2 parts bread crumbs
1 part corn meal
1 part flour
1 tsp paprika
then season salt, salt, and pepper to taste.
I pan fry them in butter. About 1-2 Tbsp of butter per filet (depending on size).
I like them with napa cabbage, avocado and either fresh salsa or Cafe Rio dressing.
Everyone gobbles them up.
Wednesday, September 21, 2011
The easiest Vegetarian Enchiladas EVER!
Sorry for the lame picture. I had leftovers for lunch today, and this was my attempt at making them look good the second day.
Seriously though- these are the easiest vegetarian enchiladas ever. And they were a hit with the whole fam!
Quick n tasty Veggie Enchiladas
1 cup of brown rice
2 cups of water
1 can Bush's Grillin Beans- Black Bean Fiesta
Shredded mexican blend of cheese
Your favorite tortillas
1 can of your favorite enchilada sauce
Directions:
Put brown rice and water in rice cooker and let it do its thing.
When done mix with can of Fiesta Beans. Spoon into tortillas (I dip mine in enchilada sauce first), sprinkle with cheese, and roll up. Place in a baking pan. Repeat until filling is gone. Pour excess enchilada sauce over the top. Sprinkle with cheese. Bake at 375* until bubbly and crisping on edges. Top with favorite toppings and enjoy!
Tuesday, September 13, 2011
Fiesta Salad (or wrap)
Last night we went to a neighborhood BBQ pot luck. Tons of neighbors came. It was so fun to meet all the people around us. Can I just say that I live in a super cool, super fun neighborhood? Really. I do.
I created and made the following salad- and had at least three people go to the trouble of finding out who made it, and then coming to me and complimenting me on it. I'd say that that's a sign of success. I think this could also be thrown in a wrap for a healthy lunch.
Jaime's Fiesta Salad
Entire head of green leaf lettuce torn
1/4 C. finely chopped cilantro
1 cup of corn (I had one cob of fresh corn that I cut off the cob)
1 + cup of black beans (I rinsed and used not quite a full can)
1 cup diced fresh tomatoes
Dressing (kinda a long list of ingredients, but I just kept throwing stuff in till it tasted right)
1/2 cup mayonnaise
1 Tbsp white wine vinegar
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
2 dashes Tabasco sauce
1 tsp lime juice
1/2 - 1 tsp taco seasoning
dash of olive oil
dash of balsamic vinegar
I threw this all together about an hour before and chilled in the fridge.
I created and made the following salad- and had at least three people go to the trouble of finding out who made it, and then coming to me and complimenting me on it. I'd say that that's a sign of success. I think this could also be thrown in a wrap for a healthy lunch.
Jaime's Fiesta Salad
Entire head of green leaf lettuce torn
1/4 C. finely chopped cilantro
1 cup of corn (I had one cob of fresh corn that I cut off the cob)
1 + cup of black beans (I rinsed and used not quite a full can)
1 cup diced fresh tomatoes
Dressing (kinda a long list of ingredients, but I just kept throwing stuff in till it tasted right)
1/2 cup mayonnaise
1 Tbsp white wine vinegar
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
2 dashes Tabasco sauce
1 tsp lime juice
1/2 - 1 tsp taco seasoning
dash of olive oil
dash of balsamic vinegar
I threw this all together about an hour before and chilled in the fridge.
Wednesday, August 24, 2011
Quiche for dinner
Sorry- you only get a picture of the clean-up. It was good, and it was enjoyed.
Quiche and frittatas are great because they're simple and you can change them up to your personal taste easily.
My basic recipe goes like this:
combine in blender:
4 eggs
1/2 cup cottage cheese or plain greek yogurt
1/4 tsp salt
1/8 tsp pepper
Pour over:
12 oz thawed hash browns
1 of your favorite cheese
Chopped veggies of your choice (I like peppers, mushrooms, spinach, zucchini, etc)
Bake at 375* for about 30 min.
Top with your favorite salsa, sour cream, avocado etc. I usually serve with fresh fruit and green smoothies!
Tuesday, July 12, 2011
Wrap it up!
I made Chinese Chicken Salad the other night and wrapped them up in our favorite fresh cooked tortillas from Costco. Everyone chowed them down happily, even though I snuck all kinds of stuff in there.
For the dressing I followed this recipe:
2 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 tablespoons white sugar
1/2 cup peanut oil
3 green onions, minced
It was kinda a lot though. I'd use only 1/2 -3/4 of it.
I had chopped cabbage, finely chopped carrots, mandarin oranges, roasted peanuts, a few chopped dried apricots, a little cooked chicken, ramen noodles...and it was fabulous.
It inspired me to write this post- because I think wraps are the perfect summer lunch or dinner! Below is a guide to show just how creative you can get. I created this guide after my cousin asked me for the "recipe" for the lunch I'd made when she was visiting. I realized I didn't have one, that I just always threw them together- but that they were always enjoyed.
Salad Wraps
Choose at least one (but feel free to do more) from each of the following categories (the possibilities are endless):
Greens:
Romain
Spinach
green leaf
etc
Protein:
diced cooked chicken breast
hard boiled eggs, chopped
chopped ham
diced turkey
garbanzo beans
white beans
kidney beans
sauteed tofu
Fruit:
chopped apples
dried cranberries/Craisins
cubed pears
mandarin orange slices
halved red grapes
Crunch:
toasted almonds
cashews
diced celery
crispy chow mein noodles
crushed Ramen noodles
Dressing:
Kraft Asian Toasted Sesame
Brianna's Poppyseed dressing
Light Mayo with curry powder to taste
Ceasar
Vidalia sweet onion
HOME MADE
Extras:
shredded Parmesan cheese
shredded/ cubed Havarti or other white cheese
diced green onion
Wrap:
Tortillas
pitas
flavored wraps
flatbreads
Wednesday, June 8, 2011
Ah Quinoa!
Quinoa- the versatile grain (like rice), easy to digest, a rare plant complete protein, good source of fiber, gluten free, and high in iron. Buy it! Eat it! Love it!
Pic-nic-friendly Salmon Quinoa salad
4 cups prepared quinoa and finely chopped carrots
(I threw quinoa and carrots in my rice maker with a little olive oil, sea salt and water)
3-4 handfuls Sauteed Spinach
(coat a pan with olive oil, sauté garlic for flavor then toss in spinach till "wilted")
1 large Cooked filet Salmon, flaked)
(I marinated mine in 1/2 c. pineapple juice, 2 tsp minced garlic, 1 tsp tsp soy sauce, 1/4 tsp ground ginger and then baked in foil 10 min each side)
Combine together and serve either warm, or refrigerate and serve cold. Tastes great either way! I packed this to the park one evening and everyone gobbled it up.
Pic-nic-friendly Salmon Quinoa salad
4 cups prepared quinoa and finely chopped carrots
(I threw quinoa and carrots in my rice maker with a little olive oil, sea salt and water)
3-4 handfuls Sauteed Spinach
(coat a pan with olive oil, sauté garlic for flavor then toss in spinach till "wilted")
1 large Cooked filet Salmon, flaked)
(I marinated mine in 1/2 c. pineapple juice, 2 tsp minced garlic, 1 tsp tsp soy sauce, 1/4 tsp ground ginger and then baked in foil 10 min each side)
Combine together and serve either warm, or refrigerate and serve cold. Tastes great either way! I packed this to the park one evening and everyone gobbled it up.
Thursday, June 2, 2011
A "healthy cookie"
I wanted to make some Almond Butter cookies for our road trip this weekend. I scoured the internet and found some good ones- I combined a couple and came up with this recipe. They turned out really yummy!
Oatmeal Almond Butter Chocolate Chunk Cookies (now THAT's a mouthful)
Preheat oven to 350*
Whisk 3 min:
1/4 c. butter
1/4 c. coconut oil (at room temp)
1/2 c. Almond butter
1/2 c. cane sugar
1/3 c. brown sugar
1/2 tsp vanilla
1 tsp molasses
Add:
1 egg
1/2 c. rolled oats
Sift together then add to wet mixture:
1/2 c. whole wheat flour
1/2 c. all purpose flour
1 tsp. baking soda
1/4 tsp. sea salt
Stir in:
1/2 cup mini chocolate chips
1/2 cup regular chips or chunked dark chocolate
1/4 cup chopped walnuts or pecans (I used pecans)
Press into rounded balls and place on cookie sheet. Bake about 10 minutes. Let cool. Enjoy!
Oatmeal Almond Butter Chocolate Chunk Cookies (now THAT's a mouthful)
Preheat oven to 350*
Whisk 3 min:
1/4 c. butter
1/4 c. coconut oil (at room temp)
1/2 c. Almond butter
1/2 c. cane sugar
1/3 c. brown sugar
1/2 tsp vanilla
1 tsp molasses
Add:
1 egg
1/2 c. rolled oats
Sift together then add to wet mixture:
1/2 c. whole wheat flour
1/2 c. all purpose flour
1 tsp. baking soda
1/4 tsp. sea salt
Stir in:
1/2 cup mini chocolate chips
1/2 cup regular chips or chunked dark chocolate
1/4 cup chopped walnuts or pecans (I used pecans)
Press into rounded balls and place on cookie sheet. Bake about 10 minutes. Let cool. Enjoy!
Thursday, May 26, 2011
Seafood is a better choice than meat in my mind...
One day I came up with this concoction.( I'm open to suggestions on alterations to make it even better)
** Made this again last night, with some adaptations that I thought made it better- so I'm updating now** (Oct4)
Jaime's Coconut Shrimp Soup (over rice)
Saute:
1 Tbsp olive oil
1 onion finely chopped
1/2 Tbs minced garlic
1-2 peeled and cubed sweet potatoes
1/4 tsp ground ginger
Add:
1 tsp green curry paste
1/2 Tbsp brown sugar
1 tsp curry powder
1 can coconut milk
3 cups chicken/vegetable broth
3 Tbsp fresh lime juice
1 tsp sea salt
(let simmer till flavorful)
Last few minutes add:
peeled, tailed SHRIMP
1/2 cup chopped fresh cilantro
Pour over cooked rice. Yummy!
Wednesday, April 27, 2011
Bountiful Baskets = Produce co-op
The other best change I've made to my eating habits is getting involved with a produce co-op, which ensures I have a variety of produce in my home, at an affordable price. The more quantity and variety of fresh produce in your diet, the more health benefits you'll see. If you're like me though, I would go to the grocery store and see the price of produce, and unsure of what I'd make out of it, I ended up only buying the staples that I often used. When I heard about Bountiful Baskets, a local produce co-op, where for $15 a week I could get about $45 worth of produce I figured "why not"?! With this co-op I have to remember to get my order in on Monday if I want to pick up on Saturdays, I don't know exactly what will be in it until I pick it up, and I have to go pick it up, and occasionally go early to help distribute the goods. Even with those "inconveniences" I think it's worth it- in fact I LOVE IT! It's kinda like Christmas each week, finding out what's in my basket. And they usually try to throw in one unusual fruit or vegetable. I like it because it forces me to find ways of getting more fresh fruits and vegetable in my diet. And my whole family is learning to be open-minded to new things. Since I always have a fruit bowl- that's where my kids have learned to go for snacks. I end up searching the internet for new recipes to use vegetables and fruit that I would have not other wise purchased.
I know that in the year that I've been participating in Bountiful Baskets it has grown really fast. My even picks up a basket once in a while up in Washington. There are lots of other food co-ops around. Many of them offer local and organic produce as well. So I encourage everyone to look into it. You'll also be supporting smaller, more local, and more environmentally friendly farmers/growers!
I found this recipe on http://www.myrecipes.com/ When I'd gotten cauliflower and red-peppers in my weekly produce basket and was craving a creamy soup. I've made it at least three times now. It's delicious with some chunky bread for dipping.
Cauliflower and Red-Pepper Chowder
COURSE: Soups/Stews
Ingredients
1 tablespoon butter
2/3 cup minced shallots (about 4 large)
1/2 cup sliced celery
2 (14 1/2-ounce) cans vegetable broth
1 1/2 cups water
6 cups finely chopped cauliflower florets (about 1 head)
2 cups finely chopped red bell pepper (about 2 medium)
1 cup finely chopped peeled red potato
1 bay leaf
1 cup 2% reduced-fat milk (can substitute with greek yogurt, kefir, or coconut milk)
1/2 teaspoon black pepper
3 tablespoons minced fresh or 1 tablespoon dried basil
5 tablespoons fat-free sour cream (optional)
Preparation
Melt the butter in a Dutch oven over medium heat. Add shallots and celery; cook 5 minutes, stirring constantly. Add broth and water; bring to a boil. Add cauliflower, bell pepper, potato, and bay leaf; return to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in milk and black pepper. Cool slightly; discard bay leaf.
Place 1 1/2 cups soup in a blender or food processor (I used an immersion blender and blended it all); process until smooth. Pour the pureed soup into a large bowl. Repeat the procedure with an additional 1 1/2 cups soup. Add the remaining soup to the pureed soup, and stir in basil. Return the soup to the pan, and bring to a boil over medium-high heat, stirring frequently. Remove from heat. Spoon 2 cups soup into each of 5 bowls; top each serving with 1 tablespoon sour cream.
I know that in the year that I've been participating in Bountiful Baskets it has grown really fast. My even picks up a basket once in a while up in Washington. There are lots of other food co-ops around. Many of them offer local and organic produce as well. So I encourage everyone to look into it. You'll also be supporting smaller, more local, and more environmentally friendly farmers/growers!
I found this recipe on http://www.myrecipes.com/ When I'd gotten cauliflower and red-peppers in my weekly produce basket and was craving a creamy soup. I've made it at least three times now. It's delicious with some chunky bread for dipping.
Cauliflower and Red-Pepper Chowder
COURSE: Soups/Stews
Ingredients
1 tablespoon butter
2/3 cup minced shallots (about 4 large)
1/2 cup sliced celery
2 (14 1/2-ounce) cans vegetable broth
1 1/2 cups water
6 cups finely chopped cauliflower florets (about 1 head)
2 cups finely chopped red bell pepper (about 2 medium)
1 cup finely chopped peeled red potato
1 bay leaf
1 cup 2% reduced-fat milk (can substitute with greek yogurt, kefir, or coconut milk)
1/2 teaspoon black pepper
3 tablespoons minced fresh or 1 tablespoon dried basil
5 tablespoons fat-free sour cream (optional)
Preparation
Melt the butter in a Dutch oven over medium heat. Add shallots and celery; cook 5 minutes, stirring constantly. Add broth and water; bring to a boil. Add cauliflower, bell pepper, potato, and bay leaf; return to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in milk and black pepper. Cool slightly; discard bay leaf.
Place 1 1/2 cups soup in a blender or food processor (I used an immersion blender and blended it all); process until smooth. Pour the pureed soup into a large bowl. Repeat the procedure with an additional 1 1/2 cups soup. Add the remaining soup to the pureed soup, and stir in basil. Return the soup to the pan, and bring to a boil over medium-high heat, stirring frequently. Remove from heat. Spoon 2 cups soup into each of 5 bowls; top each serving with 1 tablespoon sour cream.
Monday, April 25, 2011
Green Smoothie Recipe... and Why?
I tell people all the time about Green Smoothies. As far as I'm concerned, its the BEST change I've made in our family diet. After I explain the "Why?" of the green smoothies a lot of people ask for my recipe... Not so simple. I don't really follow a recipe- I kinda just throw stuff in depending on what I've got. I do have a standard one I make and like the most, and all others are usually an adaptation of it. That "recipe" goes something like this:
4 cubes of ice
1 cup of water
1/2 cup of carrot juice
1/2 cup of Acai Juice (Costco just started carrying Sambazon Acai juice and I LOVE it, but I've also used more carrot, or the other Costco concentrated juices like their Mango or other ones)
lots of spinach
1-2 Kale or collard leaves
1 fresh banana
1/2-1 cup mixed frozen fruit or whatever fresh fruit I have on hand. I like the mixed tropical blend at Costco better than the berries, because the berries leave seeds. Mangos and pears are my favorite fresh fruits. If you add strawberries you can leave the green parts on.
The way to keep them affordable is to buy all this stuff at Costco- the only thing you have to get somewhere else is the Kale or collards or other greens. Here's a video of "how to make one:" http://www.greensmoothiegirl.com/videos/videos-page-1/
So now for the WHY?
First things first:
How many of us can say we eat enough raw fruits an vegetables? Especially vegetables!? And if you are eating lots of vegetables they're usually baked, sauteed and steamed, or have come from a can or bottle, right? All those things take away from the powerful nutrition RAW fruits and veggies give us. I knew all this, but always thought I was just doing the best I could. I wasn't a salad hater- but getting my kids to eat them isn't easy. So when my neighbor told me they'd started drinking green smoothies I thought it sounded like a great idea. Then I mentioned it to my husband, who doesn't have much of an appetite in the mornings and he thought it was a great idea. He said smoothies was the one thing that sounded good in the mornings, but the ones he picked up at the local juice shops were always too sweet. And so we began experimenting. Jake and I would have one every morning, and the kids looked at us like we were crazy. That was the beginning.
And then:
We started to actually enjoy them. We never hated them- but they did taste "healthy" rather than yummy. But our bodies started really liking that powerful punch each morning. The kids started asking for a taste. When they stopped crinkling their noses and saying "gross" I would give them about a cup full too. If they drank it, great. If not- I didn't make a big deal about it. Jake and I immediately noticed we had more energy throughout the day. Not so much lag in the afternoon. We also found ourselves making better choices on the other stuff we ate. We didn't want to "ruin" our day by eating too much sugar or heavy foods after we'd started off on such a good foot.
Later I found about the green smoothie girl. I read her book. I couldn't switch to the RAW diet as she has, but I took bits and peices and couldn't argue with most of her points. Jake and I went on vacation. We didn't have green smoothies while we were gone. When we came back we were CRAVING them. Jake had gained 7-8 pounds, I'd gained about 5. We started doing smoothies for breakfast AND one with dinner- just to clean out our systems. And try to reach the quart a day that Robyn (the green smoothie girl) recommends. Within two weeks we'd both lost our vacation weight. Then we both lost about another 2 pounds. My four year old Dekker, who'd held out the most, would down them at dinner and ask for more.
Perhaps the most interesting thing to me, was the green smoothies made all other dietary changes easier. I really wanted to eat and be healthier. I made a concerted effort to cut out refined sugars for 4 days for myself. I started buying healthier snacks for my kids. My kids started asking for carrots, apples, pistachios and other such snacks instead of all the sugary stuff they used to eat. They even started eating more salads and vegetables at meals. Some of this I also attribute to the produce co-op Bountiful Baskets I'd been doing- which piled lots of fresh produce on my counter and in my fridge (post on this to come at another time) but I really noticed a general swing in EVERYONE's appetite from the not-so-healthy to the fresh yummy stuff.
If you search about the benefits of raw, organic produce you'll find lots and lots of benefits. For me, it was something that just made sense, wasn't too difficult to implement, and I found to have great value and impact for my family.
And no- I don't own an expensive Blend-tec or Vita-mix. I bought above average Kitchenaid- had to have the blade/bottom replaced once, and haven't had any issues since.
4 cubes of ice
1 cup of water
1/2 cup of carrot juice
1/2 cup of Acai Juice (Costco just started carrying Sambazon Acai juice and I LOVE it, but I've also used more carrot, or the other Costco concentrated juices like their Mango or other ones)
lots of spinach
1-2 Kale or collard leaves
1 fresh banana
1/2-1 cup mixed frozen fruit or whatever fresh fruit I have on hand. I like the mixed tropical blend at Costco better than the berries, because the berries leave seeds. Mangos and pears are my favorite fresh fruits. If you add strawberries you can leave the green parts on.
The way to keep them affordable is to buy all this stuff at Costco- the only thing you have to get somewhere else is the Kale or collards or other greens. Here's a video of "how to make one:" http://www.greensmoothiegirl.com/videos/videos-page-1/
So now for the WHY?
First things first:
How many of us can say we eat enough raw fruits an vegetables? Especially vegetables!? And if you are eating lots of vegetables they're usually baked, sauteed and steamed, or have come from a can or bottle, right? All those things take away from the powerful nutrition RAW fruits and veggies give us. I knew all this, but always thought I was just doing the best I could. I wasn't a salad hater- but getting my kids to eat them isn't easy. So when my neighbor told me they'd started drinking green smoothies I thought it sounded like a great idea. Then I mentioned it to my husband, who doesn't have much of an appetite in the mornings and he thought it was a great idea. He said smoothies was the one thing that sounded good in the mornings, but the ones he picked up at the local juice shops were always too sweet. And so we began experimenting. Jake and I would have one every morning, and the kids looked at us like we were crazy. That was the beginning.
And then:
We started to actually enjoy them. We never hated them- but they did taste "healthy" rather than yummy. But our bodies started really liking that powerful punch each morning. The kids started asking for a taste. When they stopped crinkling their noses and saying "gross" I would give them about a cup full too. If they drank it, great. If not- I didn't make a big deal about it. Jake and I immediately noticed we had more energy throughout the day. Not so much lag in the afternoon. We also found ourselves making better choices on the other stuff we ate. We didn't want to "ruin" our day by eating too much sugar or heavy foods after we'd started off on such a good foot.
Later I found about the green smoothie girl. I read her book. I couldn't switch to the RAW diet as she has, but I took bits and peices and couldn't argue with most of her points. Jake and I went on vacation. We didn't have green smoothies while we were gone. When we came back we were CRAVING them. Jake had gained 7-8 pounds, I'd gained about 5. We started doing smoothies for breakfast AND one with dinner- just to clean out our systems. And try to reach the quart a day that Robyn (the green smoothie girl) recommends. Within two weeks we'd both lost our vacation weight. Then we both lost about another 2 pounds. My four year old Dekker, who'd held out the most, would down them at dinner and ask for more.
Perhaps the most interesting thing to me, was the green smoothies made all other dietary changes easier. I really wanted to eat and be healthier. I made a concerted effort to cut out refined sugars for 4 days for myself. I started buying healthier snacks for my kids. My kids started asking for carrots, apples, pistachios and other such snacks instead of all the sugary stuff they used to eat. They even started eating more salads and vegetables at meals. Some of this I also attribute to the produce co-op Bountiful Baskets I'd been doing- which piled lots of fresh produce on my counter and in my fridge (post on this to come at another time) but I really noticed a general swing in EVERYONE's appetite from the not-so-healthy to the fresh yummy stuff.
If you search about the benefits of raw, organic produce you'll find lots and lots of benefits. For me, it was something that just made sense, wasn't too difficult to implement, and I found to have great value and impact for my family.
And no- I don't own an expensive Blend-tec or Vita-mix. I bought above average Kitchenaid- had to have the blade/bottom replaced once, and haven't had any issues since.
What I'm making tonight
When Jake is gone I usually make lasagna. He got really sick on the mission once eating lasagna, and hasn't really been able to stomach it since. The kids and I love it though, and I found a few vegetarian versions and combined/adapted them to my taste. You could even make it vegan by using crumbled tofu instead of the dairy parts!
I don't like my lasagna too cheesy/greesy, so you might want more cheese. Or if you don't like a lot of cheese, I've even made this without any ricotta/cottage cheese and just used alfredo sauce layered over vegetables instead.
Lasagna Primavera
*Serves 6-7
1 cup chopped carrots
2 cups diced zucchini
2 cups diced yellow crook-neck squash
2 cups chopped broccoli
1/2 cup diced onion
some chopped fresh spinach
2 cups ricotta cheese (or cottage cheese, or crumbled tofu)
1/2 teaspoon salt
2-3 cups mozzarella or other favorite cheese, shredded
1 cup Parmesan cheese
2 (24-ounce) jars pasta sauce (I like to use one marinera, one Alfredo) and I sometimes have some sauce left over.
12 no-boil lasagna noodles (I like the Barilla brand), or 12 regular lasagna noodles, boiled and drained
Preheat the oven to 350 degrees.
Combine all the chopped vegetables (carrots, broccoli, zucchini, squash, spinach) with 1/2 teaspoon salt and saute in a pan coated with olive oil till tender. Set aside.
Lightly grease a 9X13-inch pan. Spoon about 3/4 cup sauce onto the bottom of the pan and spread around. It will be a thin layer. Cover with four no-boil lasagna noodles, overlapping slightly. Spoon in 1/3 of the vegetables evenly. Spread 1/3 of the ricotta (or chosen substitute) over the vegetables then sprinkle with 1/3 of the mozzarella and 1/4 of the Parmesan cheese. Pour 1/3 of the remaining sauce over the cheese, lightly spreading it to the edges. Repeat the layers (noodles, vegetables, ricotta, mozzarella/parm, sauce) two more times, ending with the last of the sauce. Sprinkle the remaining Parmesan cheese over the top.
Cover the lasagna with a sheet of lightly greased foil and place the 9X13-inch pan on a large baking sheet lined with foil (this is in case the lasagna bubbles over the edge a bit as it bakes). Bake, covered, for 50 minutes. Uncover and bake 10 minutes longer. Let stand for 15 minutes before serving.
I don't like my lasagna too cheesy/greesy, so you might want more cheese. Or if you don't like a lot of cheese, I've even made this without any ricotta/cottage cheese and just used alfredo sauce layered over vegetables instead.
Lasagna Primavera
*Serves 6-7
1 cup chopped carrots
2 cups diced zucchini
2 cups diced yellow crook-neck squash
2 cups chopped broccoli
1/2 cup diced onion
some chopped fresh spinach
2 cups ricotta cheese (or cottage cheese, or crumbled tofu)
1/2 teaspoon salt
2-3 cups mozzarella or other favorite cheese, shredded
1 cup Parmesan cheese
2 (24-ounce) jars pasta sauce (I like to use one marinera, one Alfredo) and I sometimes have some sauce left over.
12 no-boil lasagna noodles (I like the Barilla brand), or 12 regular lasagna noodles, boiled and drained
Preheat the oven to 350 degrees.
Combine all the chopped vegetables (carrots, broccoli, zucchini, squash, spinach) with 1/2 teaspoon salt and saute in a pan coated with olive oil till tender. Set aside.
Lightly grease a 9X13-inch pan. Spoon about 3/4 cup sauce onto the bottom of the pan and spread around. It will be a thin layer. Cover with four no-boil lasagna noodles, overlapping slightly. Spoon in 1/3 of the vegetables evenly. Spread 1/3 of the ricotta (or chosen substitute) over the vegetables then sprinkle with 1/3 of the mozzarella and 1/4 of the Parmesan cheese. Pour 1/3 of the remaining sauce over the cheese, lightly spreading it to the edges. Repeat the layers (noodles, vegetables, ricotta, mozzarella/parm, sauce) two more times, ending with the last of the sauce. Sprinkle the remaining Parmesan cheese over the top.
Cover the lasagna with a sheet of lightly greased foil and place the 9X13-inch pan on a large baking sheet lined with foil (this is in case the lasagna bubbles over the edge a bit as it bakes). Bake, covered, for 50 minutes. Uncover and bake 10 minutes longer. Let stand for 15 minutes before serving.
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