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    • Couscous Confetti Salad

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    •  3/31/2012 12:24:32 AM
    •  If you are looking for extra motivation to get you on track or back on track to eating healthy, join PCRM's Kickstart program. The next 21-day KickStart begins MONDAY. They make it very easy to get the ball rolling by emailing recipes and grocery lists. One of my favorite recipes is there Couscous Confetti Salad

      I like to make it and pile on top of a bed of spinach. (I alter it depending on what I have on hand, I added beans and extra purple cabbage here)

      (A pic from my phone:)

      Couscous Salad

      Makes 6 servings

      Couscous has origins in northern Africa and is the world's smallest pasta. It cooks almost instantly and makes a beautiful and flavorful salad.

      1 cup dry couscous 
      1 cup boiling water 
      1/2 small red onion, finely chopped 
      1 red bell pepper, seeded and diced 
      1 carrot, grated 
      1/2 cup finely shredded red cabbage 
      1/2 cup fresh or frozen green peas 
      1/2 cup currants or raisins 
      1 tablespoon 
      balsamic vinegar 
      2 tablespoons seasoned rice vinegar 
      1 teaspoon toasted sesame oil 
      1 teaspoon reduced-sodium soy sauce 
      1 teaspoon Dijon mustard 
      1 teaspoon curry powder 

      Place couscous in a large bowl and pour the boiling water over it. Stir to mix, then cover and let stand until cooled. Fluff with a fork. 

      Add onion, bell pepper, carrot, cabbage, green peas, and currants or raisins to the couscous. 

      In a small bowl, combine vinegars, oil, soy sauce, mustard, and curry powder and mix well. Pour over the salad and toss to mix. 

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    • Sunrise Smoothie

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    •  3/24/2012 11:00:14 PM

          Its not big news to those who know me that I would rather drink my food than take the time to sit and eat a hearty meal. I am constantly coming up with new smoothie recipes. I am excited to let you know that I am almost finished putting together a smoothie recipe card set! I wanted to give you a little peek at a favorite recipe of mine. This is the BEST smoothie to introduce your family to spinach in a smoothie! The color stays a dark purple because of the berries. I shared this recipe at a "Mom and Me" cooking class and the kids were so scared when they saw all the spinach I had them put into the blender. It was so fun to watch their faces as they each took a sip of their first "spinach smoothie". Most of the kids asked for more! It was fantastic! 


      (photo coming soon!)



      Sunrise Smoothie


      3-4 Oranges, peeled

      1 large ripe banana

      1 cup frozen mixed berries

      1 cup frozen strawberries

      2 to 3 LARGE handfuls of spinach (don't be afraid to add a lot)


      Directions: Combine all ingredients in a high powered blender on high and ENJOY!

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    • Get the kids involved! (it really works!)

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    •  3/16/2012 11:46:15 PM
    •        I am always telling moms to get their kids in the kitchen! I know it sounds easier than it is. You have to be willing to take a little (or a lot) longer than usual to create a dish, but it is time well spent.  I wanted to share a photo I snapped of my kiddos helping make dinner the other night. It was raining so we were making some  Wild Rice and Mushroom soup.  My kids will always gobble up this soup, but for some reason they love to whine about the mushrooms. I decided to get them involved in the mushroom chopping. First, I must mention, I had recently purchased each of my girls their own "kid friendly knife" They are made of nylon and harmless. I set them each up with a station and a handful of mushrooms. They went to town chopping while I gathered and prepared the rest of the ingredients. I had to put on my "patience pants" for one of my 3 year old twins, who took a VERY very long time chopping. They were so proud of their work and when they tried to whine about the mushrooms in the soup, I reminded them what a great job they did chopping and now they get to taste their work. They were more excited about helping and forgot to complain! It was fabulous!


      I recommend getting the kids involved even with simple tasks. When they put in the work, they are more likely to give it a try!!



      Aren't they sweet! They were concentrating so hard! You can see which twin had trouble... well she is perfectionist like her mama! (oops!)

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    • Stuffed Portabello Mushrooms

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    •  3/11/2012 8:43:56 PM
    • This is a recipe from last year that I wanted to re visit because it is a family favorite! I also took a new more appetizing picture.


      A few fun facts about mushrooms:

      -  A great source of vitamin D

      - An excellent immune booster!

      -Full on antioxidants! (almost the same as red pepper.)

      - A source of vitamin B helping boost your metabolism!





       Stuffed Portabello Mushrooms



      1/2 cup Almonds

      1/4 cup olive oil

      1/4 cup  Braggs liquid aminos (easy to find at most grocery stores near the salad dressings/soy sauce)

      1/4 water

      2 TBSP balsamic vinegar

      3 cloves of garlic

      1 tsp dried oregano

      1 tsp dried rosemary

      4 Large Portabello mushrooms stems removed

      1  medium onion chopped

      1 bell pepper chopped

      Preheat oven to 350. Place almonds, olive oil, braggs, water, garlic, oregano, rosemary in a high powered blender or food processor and blend until smooth. Place the four mushrooms in a large baking dish up side down and top with onions and peppers. Pour sauce over each mushroom and bake for 25 minutes.


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    • Dr Mark Hyman on CBS

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    •  3/3/2012 11:26:04 PM
    • Dr Mark Hyman is one of the doctors credited for helping Bill Clinton change his diet.


      Here is a quick video click of him on CBS:



      "If it comes in a box, a package, or a can its prob not good for you"

        We just need to eat real food! 

      I always tell my kids, if it grows from the ground they can have it anytime.

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