It's the beginning of that wonderful time of the year when asparagus is in season. You can purchase this green vegetable year round but spring is the best season for fresh asparagus. Crops are harvested from late February to June, with April being the prime month.
I thought I would share my favorite ASPARAGUS recipes!
For those of you who just watched Chanel 2 News. Here is the link for the Free Class at Orson Gygi on March 15th at 11am
and Here is the link for the class at Thanksgiving Point on March 22nd at 11am.
This was such a super simple recipe, so in case you missed it here it is:
Creamy Zucchini "Pasta" Bowl
2 small zucchini (spiralized or thickly shredded)
a large handful of grape tomatoes, cut in half
topped with fresh cilantro, sprouts, salt and pepper
For the dressing:
1/2 an avocado
1 TBS water
1 TBS apple cider vinegar
1 TBS pesto
Puree in a blender and then coat the zucchini noodles.
I am finally starting to feel settled into our new home town and getting into a routine. We have decided to start creating a few weekly meals that we can always count on. Our first choice was,of course, Taco Tuesdays! It only makes sense because we live in Texas now, home of the best tacos around, or so I hear. For this special night I created a new taco recipe. One that hopefully my kids will be able to cook on their own as they take turns helping with dinner nights. They gobbled it up and asked for more. It is a simply recipe and you can easily add more or less veggies as needed.
1 can black beans with juice
1 can pinto beans, drained
2 medium carrots chopped
1 red pepper chopped
1 small yellow onion, chopped
3 garlic cloves, minced
3 stalks of celery finely chopped
1 tbsp taco seasoning of your choice
1 tsp cumin
1 lime for juice
1/4 cup chopped cilantro or to taste
1/4 cup water
Place water in a large skillet on high, add onions and cooked for 3 minutes until clear. Add all remaining ingredients (*except lime and cilantro), cover, and cook over medium heat for 10-12 minutes or until carrots are soft. Remove lid and turn off heat. Stir in 1/4 cup cilantro, more if desired, and juice from one lime. Serve warm in soft or hard yellow corn taco shells.
OPTIONAL: Top with avocados, salsa, cilantro, and fresh lime.
Optional: Mix about 1 cup of cooked quinoa into the taco mix before serving to make it thick and add an extra protein boost!
Hi, I'm Charity (aka Maintenance Mommy).
It's crazy to think that we started this website back in 2009 and for all of these years I have made certain to never post a picture of myself.
I was always excited to share so many things - recipes, books, articles, etc - but the one thing I was not too eager to share was a silly little picture.
There was only one reason - BODY IMAGE :(
Some of you know me and some of you are strangers, but there are very few people in my life that know much I have struggled in the past with my weight and my body image. I have never been obese, and truthfully never more than 15 pounds overweight (after 3 babies). And yet for almost 2 decades I would say that weight loss/body weight was one of my greatest challenges. Even at a healthy weight, I often struggle with just being happy with my body.
My story I'm sure is no different than so many others out there. There wasn't necessarily a single event that began my insecurity with weight. There were times in my life when it wasn't that big of a deal and there were other times when it felt debilitating. I remember when I was selected by PCRM.org to become a Food For Life Instructor here in Utah. I came home from the training in D.C. and I cried. Not tears of joy for finally being able to do something that I had dreamed of doing. Tears of failure and self-doubt. I remember convincing myself that I could never teach people about healthy eating since I wasn't a size 4. I remember feeling so ashamed that for all of my knowledge about health and nutrition I just wasn't skinny "enough" to teach others.
Luckily I was able to battle through those feelings (though it was hard and it took a while) and I am so blessed that I have been able to teach thousands of people since then about the importance of eating a healthy diet.
Over the past few years I have really tried to start LETTING GO of these weight issues. Letting go of all the fears, letting go of the negativity, letting go of the desire to just be skinny. (In fact I use an essential oil almost everyday called "Letting Go", just as a reminder that life, and vitality, and vibrancy are my goals.)
There is such a fine line between healthy eating and weight loss. There are plenty of weight loss programs that do NOT promote a healthy lifestyle (I should know since I tried almost all of them in my twenties). And sometimes I cross that line. Every now and then I falter in my thinking and revert back to wanting to be skinny (rather than healthy).
And then I get clarity of thought and I remember.
I remember that I am no longer defined by my scale. I am defined by my character and that has nothing to do with what I look like. I remember that I want to be healthy until I am 100. I remember the example that I want to set for my 2 daughters and any other young women that I may have a role in influencing. I remember that kind and compassionate and nurturing is beautiful. I remember that being loved is so much more important than being skinny. And oh how lucky I am to be loved....and to be in love.
And then I remember all of the other women (and men) out there who have the same struggles and I want to put my arms around them and tell them that I know how they feel. And to tell them that they are beautiful. And to convince them that feeling healthy and alive is one of the greatest gifts they can give themselves. And to let them know that the greatest battle they must fight first is in their head. And to tell them that they CAN do it.
SO I guess that a bit of my story. But like I said, that isn't who I am, and that's not my whole story.
Here's who I really am.
Taken last year. Me and my fam (heart heart heart)
I was born and raised in Canada with an awesome family. I moved to Utah when I was 18 to go to school at BYU - which is where I met my husband. I was married at 20 and had 4 kids by 28. Fast forward to today :)
I am 38. I love people. I love to cook. I have been lucky enough to be a stay at home mom all of these years. I can finally say that I love to workout - it just makes my days go better. I no loner get on the scale everyday (which was a critical step in 'letting go'). I love to read but don't get to do it as much as I wish I could (mostly because I do it before bed and only get few a couple of pages before my eyes start drooping). I like watching football but I can't stand watching baseball. My husband has never made me feel anything but beautiful. I love having people over to my house. I like to stay busy (which is sometimes a downfall). Sadly, patience is not my strongest suit. I have a very small cooking segment on the news each month. I love LOVE to travel (thank goodness for skymiles). I am very left brained but am working on expanding to the other side. Teaching Cancer Project cooking classes is one of my favorite things - especially having my 2 daughters as my sous-chefs. I have wonderful friends. Sugar is my narcotic of choice (don't drink or smoke). I am an early riser and can barely hold a conversation past 9:30 pm. I love God....I REALLY love God - he is a huge part of my life. I am happiest when I remember how lucky I am in life.
And so I guess that's me in a nutshell. I would love to know who you are. Lately I've been posting a lot on Instagram (@wholefoodmommies) which feeds to our Facebook Page. Stop by sometime and say hi - it will put a HUGE smile on my face!
Taken 2 years ago (on the news so yup - fake hair and fake lashes in this one)
Taken last week
My local supermarket had a wonderful deal on strawberries this week. Not only were they are good price, but they were HUGE!!!! My first thought when I saw them was..."These would be perfect for CHOCOLATE COVERED STRAWBERRIES!"
Since I didn't have any healthy chocolate in the house, I ended up using the Chocolate BASE I used for the SNICKERS BAR recipe (found here) and I came up with this super yummy treat!
Chocolate Covered Strawberries
5 TBS Coconut Oil, melted
4 TBS Cocoa Powder
2 Teaspoons Maple Syrup (I actually think I did a full Tablespoon)
1/8 Teaspoon Salt
8 LARGE Strawberries
Melt the oil over low heat on stovetop or in microwave. Remove from heat and stir in the rest of the ingredients until smooth. Dip each strawberry into the mixture (I dipped a few time to coat the berry well). Place on wax paper and place in refrigerator. In about 15 minutes, you will have a yummy treat your whole family will love.
I have recently moved to a new area and made several new friends. Two weeks ago one of my new friends was diagnosed with cancer and had an aggressive surgery to remove as much as they could. Of course I volunteered to help with whatever was needed, but I was surprised when I got a phone call asking for advice with how to eat to prevent any further complications. I was overjoyed that she would think to ask me and then I immediately was flushed with fear. I do not want to give false hope or over simplify the situation. I took a minute and sat down. I thought about how I felt when I first found out about the healing and health promoting power of foods. It can be so overwhelming and just so new. I made small list of Books, Movies, and Websites that could help her and her family on this journey when I can't be there to answer her questions. I wanted to just share that list with you. These are all great resources no matter where you are on your whole food journey and they serve many purposes in promoting a healthy lifestyle. Leave a comment if you want to add to the list of "must read/watch"
Forks over Knives
Hungry for Change
Fat, Sick, and nearly Dead
Websites (that compliment our own):
The China Study
Eat to Live
Engine 2 diet
Crazy Sexy Cancer
I know there are so many other great resources out there, please feel free to share in the comments what works for you to help keep you motivated on this journey!
I can't wait to try this simple recipe that I found on staysharpbestrong.com.
I've been trying to detox a little lately by adding more raw meals into my diet. Spiralized zucchini noodles are some of my favorite!
Tangy noodle salad 3 zucchinis
1 pack cherry tomatoes .
use a Spiralizer or vegetable peeler to create long thing strips.
Chop tomatoes & add to your bowl✅ .
1/2 mango 2 avocados
1 inch of peeled ginger
Juice of 2 limes
Pinch sea salt & cayenne pepper
✅ blend all ingredients until smooth. Mix into your noodles then place in fridge for 20 minutes for the noodles to soak up the sauce✅ Serves 4
So I went to a GIRLS NIGHT and was asked to bring an appetizer. What better than a KALE SALAD!!!
I definitely received some funny comments...but I left that evening having a full belly of disease fighting DARK LEAFY GREENS!
I have made this salad a couple times and used different dressings I have had on hand...you can be creative with what you put on top! Have fun :) (I know it's hard to believe, but KALE can be fun...I promise!)
Kale and Red Cabbage Salad
It's been a busy couple of weeks at our place... I feel like a record on repeat saying that! I sure most of you can relate.
Last week I graduated from my 200 HR yoga teacher training in Hawaii!! It was an incredibly tough journey, but I am thrilled with all I have learned from my teacher and now have the chance to share. I wasn't planning on jumping into to the work force for a month or two, but a studio owner contacted me and needed a sub for the next 6 weeks! Wow, I'll take it! I start teaching tomorrow and I must say I am so excited to share what I have been practicing and learning for years. Say a little prayer for me (or send me your good vibes). If they like me the I get my own classes :)
On that note, I wanted to re post one of my very first attempts at converting my families favorite meal to be plant-based. I had veteran mommy by my side. Literally in my kitchen walking me through the substitute sauce. I am grateful to those (especially the other two mommies) who believe you must teach what you know!
This was once a chicken enchilada recipe now all plant-based and delish!!
If you are looking for the perfect side dish to compliment your meal then look no further!
This is such an incredibly simple dish that is packed full of flavor. It's loaded with cancer-fighting compounds, is low in fat and high in fiber (the perfect combination for a meal)! And did I mention that it's SO simple! If you have never cooked with leek before, then this is a MUST try recipe. Besides you can find leeks anywhere these days (I actually bought these ones at Wal-Mart). Just remember to use the white part and discard the green tops (so buy the ones that have the most whites).
Leek, Artichoke and White Beans
2 leeks, washed and finely chopped
2 TBS olive oil
1 15oz can of white beans, rinsed and drained
1 12oz jar of artichoke hearts, drained
1 tsp of dried dill
In a large saucepan heat the oil over medium heat and sautee the leeks for about 5-7 minutes (until they are soft). Add the rest of the ingredients and cook for another minute or two. Serve warm or cold.
Go check out cooking classes by The Cancer Project.
Maintenance Mommy teaches the ones in Utah!