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    • Anytime Bean Dip

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    •  3/24/2014 10:03:12 AM

    • Anytime Bean Dip


      1 can of black beans rinsed and drained

      1 can of kidney beans rinsed and drained

      1 can of white/yellow corn (either works)

      1/4 large red onion finely diced (add more or less depending on your liking)

      2-3 cloves of garlic minced

      3-4 roma tomatoes chopped

      Half a bunch of Cilantro finely chopped

      1-2 avocados diced

      Juice of 1-2 limes

      Salt to taste


      Optional Dressings:

      Good Seasons Italian Dressing

      White Vinegar or Balsamic

      Olive Oil




      In a large bowl, mix all ingredients together.  Squeeze the limes on top and add salt to taste.  Drizzle with a dressing if desired.  Mix thoroughly and serve.


      If you will be eating all of the recipe- add the diced avocado to the dip.  The avocado will begin to brown (even in the fridge) within a day.  Or add avocado to each serving.  Recipe without avocado stays fresh 3-4 days in the refrigerator.


      Serve with low sodium tortilla chips as a yummy dip.


      This is the "Anytime" Bean Dip because you can use it for everything.  Kids love it over steamed brown rice or quinoa, a bed of romaine lettuce, rolled up in a lettuce wrap, or even all by itself with a spoon. It's yummy and fresh and oh so good for you!

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    • Breakfast of Champions {AND we're on Instagram}

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    •  3/20/2014 9:16:15 AM
    •  We are finally on Instagram and getting it figured out. We are busy moms like the rest of you and thought we didn't have time for that! Well it has been a fun few days and oh so inspiring to share what we eat and see what others are doing around the world. If you are on instagram come find us, our username is: wholefoodmommies  

      My breakfast this morning was inspired by so many vibrant colored pics from instagram browsing yesterday (and the avocado toast is my kids favorite).

      Breakfast of Champions:  Avocado on Whole Grain (or homemade) Bread served with Green Juice!


      Green Juice Recipe of the Day


      1 Bunch of Kale

      4 Celery Stalks

      1 Xlarge Carrot

      3 Broccoli Stems

      1/2 English Cucumber

      1/2 Lemon

      Add a green apple for a little bit of sweetness if you please!

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    • Garlic and Dill Roasted Chickpeas

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    •  3/20/2014 9:00:06 AM
    • This recipe is ever changing at my house. I add the spices I am in the mood to munch on. Sometimes it's more sweet and savory, sometimes spicy hot, but today it was somewhere in the middle. My kids love the dill flavor in this one. Feel free to take the base and make it your own! 

      Garlic and Dill Roasted Chickpeas



      2 cans or 4 cups cooked chickpeas

      1 Tbsp Olive Oil (omit if on non oil diet)

      1 Tbsp Dill Seasoning

      1 tsp Garlic Powder

      1/2 tsp Curry Powder

      Salt to Taste (about 2 tsp)


      Pre heat oven to 400 degrees. Drain and rinse chickpeas, allow them to dry out a little on a paper towel. Once towel dried place them in a bowl. Next add the oil and spices. Mix until evenly coated. Cover baking sheet with parchment paper and spread chickpeas in an even layer (I love parchment paper so I always use it when baking, but it's optional). Bake in the oven for 35-45 minutes depending on your oven. You want to make sure they get crispy. Enjoy!!


      • LOVE this, I'll be making it soon!
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    • Happy St Patty's Day! {green smoothie}

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    •  3/17/2014 9:29:09 PM

    • If you haven't been able to convince your kiddos to try a green smoothie, today might be the perfect day!  Try a little irish jig and whip up this super simple and delicious healthy treat!


      This smoothie works great anytime of the day.  It's great for breakfast or an after school snack. My kids love a little green smoothie with dinner as well. 


      Another tip to get your kids on board, get them involved in the kitchen! Have them add the giant handfuls of spinach. They are more likely to try something they helped create.



      Classic Green Smoothie



      Yields 4 {1 cup servings}


      1 Frozen Banana

      2 Cups Frozen fruit of your choice, we love the tropical blends

      2 cups vanilla almond milk

      2 large handfuls organic (if possible) spinach leaves


      Combine all ingredients in a high powered blender and blend until smooth.

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    • Taco Tuesday!

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    •  3/4/2014 7:59:43 PM
    •  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. 


      Taco Tuesdays




      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!


      • This was a delicious meal! It's the first recipe I tried here on your website. I have been nervous about my kids freaking out over menu changes, but they loved these tacos. I'm excited to explore more of your healthy recipes! Thank you!
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