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Going Beyond

Veteran

PROFILE

My journey started the day I became a MOMMY. From the very beginning I had such a strong desire to feed my children the best. And thus I started my quest to find out what exactly is the best. In doing so, I not only found how to feed my children but also how to feed myself. One of my greatest joys as a Mommy is when I cook an extremely healthy meal and my family not only eats it, but asks for seconds. Does my family eat perfect? I wish I could say yes. Unfortunately the real world comes into play. But there is a power in knowing what is perfect...A power in knowing what foods cause disease...A power in knowing how my family and I can live a long healthy life together. Join me on my never-ending journey of eating that healthy meal and never feeling guilty about asking for seconds.

Description

You know You’re a Veteran when:
 
1 -You actually have a “favorite” leafy green (collard, mustard, chard, kale etc.)
2 - You have tried making your own almond milk.
3 - You know longer know what a good price for chicken breast is.
4 - You refer to plant milk as “MILK” and the other stuff as “COW’s MILK”.
- The death of your blender might be more traumatic than the death of a family member.
6 - The foods you “used to eat” can now send your body into a frenzy with even so much as a bite.
7 -  Maple syrup, stevia and agave nectar are common household sweeteners (as opposed to “the white stuff”).
8 - You bring your own “meat” (ie bean burgers and veggie dogs) to the neighborhood BBQ.
9 - Quinoa, kale and a can of beans are your too-busy-to-make-dinner-go-to-meal.
10 - You continue to look for new information and ways to improve your health.  Being a VETERAN doesn't mean you already know everything, it means you have a strong desire to always LEARN MORE!

 

    • TOFU "Egg" Scramble

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    •  8/15/2014 1:18:02 PM
    •  

      How about BEANS for breakfast?

       

      As part of our BEAN/LEGUME Family Challenge month we wanted to

      highlight our favorite TOFU SCRAMBLE recipe!

       

      Yes- scrambled "eggs" made out of tofu...crazy I know,

      but this recipe is seriously good!


       

      And by replacing eggs with TOFU you significantly reduce your cholesterol & saturated fat intake which reduces your risk of HEART DISEASE (the leading killer in the US).

       

      We have made prettier, fluffier tofu scrambles, that look gorgeous but taste bland and the texture is spongy.  This recipe might not look as pretty, but has great texture AND great flavor.  The secret is cooking the tofu and browning it before you start adding other ingredients (instead of adding everything at once and letting it cook).  This allows the tofu to get extra firm and crispy on the edges.  It takes about 10-15 minutes for the water to cook off and the tofu to get nicely browned.

       

       

      There is also a SPECIAL ingredient that is optional, but makes this scramble that much better!  

      BLACK SALT (kala namak)

      This is a special type of Indian mineral salt. It is actually pinkish grey rather than black and has a very distinctive sulfurous mineral taste (like hard boiled egg yolks).  How cool is that!

      I found mine at a specialty market in Salt Lake City, Utah called Tony Caputo's.

       

       

      TOFU "Egg" Scramble

      Servings: 4 

       

      Ingredients

      12 ounce package extra-firm tofu, crumbled

      2 tsp Olive Oil

      3/4 cup red onion, diced

      1/4 teaspoon turmeric

      1 Tablespoon nutritional yeast

      3/4 cup black beans

      1 cup pico salsa or diced tomato

      1/2 cup cilantro, finely chopped

      Black Salt (Kala Namak), to taste 

       

       

      Directions

      1.  Open the package of tofu and drain all the liquid.  Use a tofu press if you have one or use paper towels and a weighted plate on top to drain as much liquid as you can.  Let sit and drain for 10 minutes or so.

      2.  Heat a frying pan to medium-high and add a little oil (or use a non-stick pan, which means you don't really need the oil). I only needed 1 tsp to coat the pan. Then add the tofu and cook for 10-15 minutes or until browned and cooked throughout.

      3.  Remove the cooked tofu from the pan and set aside.  With the 2 teaspoons of oil added to the pan, begin sauteing the onion.  Cook until soft (about 4-5 minutes).  Add the turmeric and nutritional yeast, and cook for about a minute.

      4.  Then add the BLACK BEANS and Cooked TOFU to the mixture.  Mix and heat the mixture for about 1 minute.

      5.  Lastly, add the PICO Salsa (or tomato) and cook for just a minute or so, not overcooking the tomato.

      6.  Remove from hit and toss in the cilantro.  Add the BLACK salt to taste.

      7.  Serve with AVOCADO and toast or wrapped in a tortilla shell.

       

       

      For more information on why WHOLE FOOD MOMMIES promotes eating EGGS sparingly...check out this excellent VIDEO by NUTRITIONFACTS.org

       

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    • Recipe Highlight: Sweet Potato & Bean Quesadillas

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    •  8/13/2014 2:02:37 PM
    •  


      Just recently we had dinner with some old friends that we haven't seen in a while.  When they found out that we don't eat a lot of meat, they were curious as to what we ate for dinner every night?

      If MEAT wasn't an option for the menu,

      what in the world did we eat every night?

      I'm sure there are many people out there who are

      interested in EATING MORE PLANTS...

      but have no idea what they would make for dinner.


      So what in the WORLD do we eat every night?

      My QUICK, one word answer to this question is:  BEANS


      So we really don't eat these EVERY NIGHT...but they are very common in our homes.

      LEGUMES/BEANS are one of the world's most healthiest foods.  Once you start cooking with them, you will see the possibilities are endless!  Here is another one of our recipes we wanted to highlight this month (August is our EAT MORE BEANS month!).  This is another recipe you can use for the BEAN FAMILY CHALLENGE (found here).


      Sweet Potato & Bean Quesadillas

       

      This is great for lunch, for a snack for even for DINNER!  Add some corn on the cob and guacamole, and you have yourself a wonderful meal!

       

      Servings:  Makes an extra large batch approx 6 cups filling (great for freezing and using later!)

      Ingredients

      1 medium sized sweet potato, cut into bite sized pieces

      1/2 red onion, chopped

      2 teaspoons Olive Oil

      1-2 teaspoons salt

      1/2 cup Salsa (use your favorite brand) 

      ¼ teaspoon onion powder

      ¼ teaspoon chili powder

      ¼ teaspoon cumin

      3 Large Kale Leaves, chopped very fine

      1 can of black beans (I used my favorite S&W brand Cuban recipe)

      1 cup cooked quinoa

      1 can refried beans

      Whole Wheat Tortilla Shells or Tortilla chips


      Directions

      1.  Roasted Sweet Potatoes:

      Preheat oven to 400 degrees F.  Toss potatoes, onion, oil and salt together in a mixing bowl.  Spread in an even layer on a baking sheet.  Roast the mixture until potatoes are tender and browned in spots, tossing once or twice, about 20-24 minutes. (The last 3 minutes I change my oven to BROIL to help get those brown spots on the potatoes).

       

      2.  Let the potatoes cool slightly and place in a medium sized bowl.  Mash up the potatoes and onions till you reach a slightly chunky texture.

       

      3.  Add your salsa, seasonings, kale, black beans (drained) and quinoa.  Mix thoroughly.

       

      4.  Place your potato mixture in a large skillet and begin heating it thoroughly.  Add your can of refried beans and mix everything up until your mixture is very warm.

       

      5.  Place one whole wheat tortilla on a very warm frying pan.  Add 2 heaping spoonfuls of your potato & bean mixture, spread to cover the entire shell.  Place another shell on top and warm on both sides by flipping.

       

      Once both sides are slightly browned, remove from skillet, cut into triangles...eat and enjoy!

       

      Serve with guacamole, salsa and corn on the cob.

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    • Chickpea Mock Tuna Salad

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    •  8/12/2014 8:56:13 AM

    • This is one of our all-time FAVORITE Chickpea Recipes!

       

      CHICKPEA MOCK TUNA SALAD


       

      This is also a great recipe to highlight during our EAT MORE LEGUMES Challenge.

      Challenge found HERE


      Ingredients:

      1 can 15 oz Chickpeas/garbonzos, drained

      2 celery ribs, diced
      1/4 red onion, diced
      2 TBS mayo (veganaise works great!)
      2 TBS mustard (dijon is our favorite!)
      1-2 teaspoons dried DILL or FRESH Dill, chopped
      Dill Pickles, diced (optional)
      Salt to taste

      Directions:
      Mash the Chickpeas in a medium sized bowl using a potato masher or fork.
      You can also pulse them in a food processor.
      Combine all of the ingredients and mix well.
       

      There are so many ways to serve this fabulous salad!


      You can use it as a vegetable dip.  It works awesome with cut up celery sticks!



      You can eat it on top of a RICE CAKE!



      You can use it for incredible LETTUCE WRAPS!



      And of course- it makes a GREAT sandwich!
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    • WFM Family Challenge FRIDAY- Eat some LEGUMES!

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    •  8/9/2014 8:38:35 AM
    •  

       

        

       

      WE are SO SUPER excited to share our next

      FAMILY CHALLENGE FRIDAY!

       

      Today's Challenge: EAT SOME LEGUMES!*

       

       

      CLICK HERE to DOWNLOAD!!!

      (*** This link will only work for the month of August!  So make sure to download quick!)


      Legumes/Beans are one of the most nutrient dense foods, relatively low in calorie density and one 

      of the foods that is most common to many of the long-lived populations around the world.  “Legumes are among the world's most perfect foods. They stabilize blood sugar, blunt your desire for sweets, and prevent midafternoon cravings. Even a small portion can help you feel full. They can be flavored and spiced in interesting ways, and you can eat an unlimited quantity of them.” Joel Fuhrman, M.D.

       

      THE REST OF THIS MONTH WE WILL BE HIGHLIGHTING

      SOME OF OUR FAVORITE LEGUME RECIPES!

      CHECK BACK OFTEN TO MAKE SURE YOU GET THEM ALL!

        

       

      Details of our CHALLENGES:


      Many Friday's during the year, we will share with you one of our popular FAMILY CHALLENGES!

       

      Eating healthy can be hard...especially for our children who are bombarded with disease-promoting foods at every turn.  We have found that our children eat far healthier when they know the reason "WHY" they should, and just as important, they participate in a CHALLENGE (complete with check boxes!) 

       

      Our FAMILY CHALLENGES provide BOTH!

       

      They get the "WHY"

      AND the fun and motivating CHECK BOXES!

      (Bonus:  They also give you recipe ideas to help you achieve success)

       

      These have been life-changing in our families!  We have had children who gag when we ask them to eat a piece of celery to seeing the same child eat a whole english cucumber with not a single complaint.

      You can also create special rewards for the children who complete the challenges...it works wonders!

         

      Just picture it, your whole family...

       

      working together to eat MORE PLANTS and GET HEALTHY!

       

         We can't wait for you to try this!


      much love,

      Whole Food Mommies

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    • WATERMELON Birthday Cake

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    •  8/14/2014 12:33:48 PM
    •  

      I finally did it...I made a WATERMELON CAKE!

      This is a Gluten-Free, Sugar-Free, Dairy-Free, Oil-Free, All Natural, Real Ingredients (only 4),

      BIRTHDAY CAKE!

       

      My son just turned 2 and thought it would be a great time to try making this.  It turned out prettier than I thought.

       

      There are 2 TRICKS to making this work better:

       

      1.  Purchase a high quality COCONUT CREAM.  I have found many different brands and some are better than others!  If you can't find COCONUT CREAM, Coconut Milk will work, just make sure it is high-quality (this usually means a little more expensive).

       

      I used TRADER JOE's Coconut CREAM and it turned out pretty good.

       

      TRICK #2:  Leave this can in your refrigerator for as long as possible before using.  A good 2-3 days works great.


      Here is what I did to make this fun cake!

       

      Ingredients

      1 can COCONUT CREAM

      1 TBS Maple Syrup

      1 Watermelon

      Berries (any variety)


      Directions

      Step 1:  PLACE COCONUT MILK IN YOUR FRIDGE for 2-3 days...LETTING THE CREAM SETTLE AT THE TOP.

      Step 2:  Carve Watermelon into desired Shape.

      Step 3:  Make Coconut cream by scraping the cream from the top of the can into a bowl and mixing in the maple syrup (or any desired sweetener).  Depending on your cream, it might already be thick enough, but if not, you can whip your cream with an electric beater until it thickens more (3 minutes)

      Step 4:  I placed both the watermelon and cream into my freezer for about 30 minutes, just to allow them both to chill.

      Step 5:  Slowly covered the cream on to the watermelon cake, starting at the top and working the sides.  I placed the cake back in the freezer when I needed it to set a little more.

      Step 6:  Once covered, decorate with blueberries, strawberries, raspberries, even kiwi would be fabulous.

      Chill in the fridge until it's time to enjoy!

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    • Honey Limeade Popsicles

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    •  8/7/2014 2:11:41 PM



    • Just enjoyed a refreshing afternoon snack with the kids (inspired by thenaturalnurturer.com).

      Homemade Honey LIMEADE popsicles!

      My kids love licking all of my limes when I am done using them,

      I thought it would be fun to add a thin slice to each popsicle. They all loved it!


      Ingredients

      4 large, soft limes

      1/3 cup raw honey (we used our own honey from our beehive!)


      Directions

      Cut limes in half and juice them (making about 1/3 cup juice). Then bring 1/2 cup water to a boil in a saucepan. Add honey, and stir until dissolved. Pour syrup into pitcher, add 2 cups water. Stir until well blended. (you can add more honey here if desired).


       

      Then pour limeade into 6 popsicle molds and freeze for at least 8 hours (depending on the size).  (I love using the ZOKU Slow Pop molds!  Great quality and good price.)

      Don't forget to add a thin slice of lime to each mold. 

      Hope you enjoy! much ♡, {m}

       

       

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