Join our Membership
and get Healthy
Today! JOIN NOW!

Search for Recipes/Blogs/Topics

Powered by Google






    • Thai Mango Fried Rice from Pei Wei

    • Bookmark and Share
    •  7/30/2012 9:36:26 PM


      This is a recipe that I downloaded from Pei Wei's website and it was so unbelievable that I just had to share it here.

      I left out the marinated chicken, but the rest of the recipe is the same.  I honestly could not believe how incredible the flavors are.  I certainly need to start adding shredded coconut to a few more of my recipes.  And since we all know how much I love mangoes, one bite of this and I was HOOKED....and so were my kids :)



      Thai Mango Fried Rice
      © Pei Wei Asian Diner March 2012


      2 Tbsp Vegetable Oil
      2 Each Egg, Whole (which you could omit)
      1 Tsp Minced Garlic
      1 Each/1 Tsp Thai Chili or Sriracha
      ¼ Cup Unsalted Cashew, Lightly Crushed
      ½ Cup Shredded Coconut, Toasted Unsweetend
      2 Tsp Brown Sugar or Palm Sugar
      1 Tbsp Fish Sauce
      1 Tbsp Light Soy Sauce
      1 Tbsp Rice Vinegar
      ¾ Cup Mango, Diced
      10 Each Grape Tomatoes, Halved
      1 Cup Green Cabbage, (Bok Choy), Chop 1“
      1 Cup Bean Sprouts
      4 Cups Jasmine Rice (I suggest Brown Jasmine)
      ¼ Cup Cilantro Leaves
      4 Each Lime Wedge

      1. Combine, brown sugar or palm sugar, fish sauce, soy and vinegar in a small bowl; dissolve sugar.
      2. Heat wok or sauté pan over a medium high flame.
      3. Heat ¾ of the oil until shimmering, add egg and quickly scramble and fry.
      4. Pull the egg to the side of the wok or sauté pan. Add remaining oil to the opposite side of the pan.
      5. Add the garlic and quickly fry in the oil. Do not brown or it will become bitter.
      6. Add cashews and coconuts to the pan and lightly toast.
      7. Add the rice and begin to stir fry the rice by breaking the egg up into the rice.
      8. Stir fry for 10-15 seconds.
      9. Add mango, tomatoes, chilies, cabbage and bean sprouts to the pan and stir fry for another 10 seconds to
      wilt cabbage and heat mango through.
      10. Pour the combined sauce over the top of the rice and stir fry for an additional 5-10 seconds; make sure
      sauce is evenly distributed throughout the rice.
      11. Serve rice in a bowl topped with cilantro leaves and a lime wedge.

    • Leave Comment
    • Raw Chia Porridge

    • Bookmark and Share
    •  7/23/2012 3:54:13 PM

      Well if you haven't noticed by now, chia seeds are one of the latest superfoods.  They are a great source of protein, calcium and many other vitamins and minerals.  They are a little on the spendy side, but a little goes a long way.

      One way that I love to eat chia is in a raw porridge for breakfast (the Canadian in me thinks "porridge" just sounds so much more cozy that "oatmeal").


      1/2 cup thick cut oats

      1 TBS chia seeds

      1 cup Almond or soy milk


      Combine the ingredients into a bowl and refrigerate overnight.  The next morning simply add the fruit of your choice.  My friends no I LOVE LOVE mangoes, so no surprise, that's what I chose :)

      Also, feel free to play around with the milk ratios.  If you want it thicker just use less liquid.  You can always add more in the morning. 

      If you are cutting down on calories this also works great with just water.  I personally would add a little stevia and cinnamon.


      The second way that I love chia is as an energy drink before my morning workouts.  This was inspired by the book "Born to Run".  Generally I mix up this little concoction before I go to bed.  It thickens beautifully overnight and I drink it before I head to the gym (or the pool or streets these days :).


      1 cup water

      1 TBS chia seeds

      juice from 1/2 a lime

      1 packet of stevia

    • Leave Comment
    • Shout Out to Salt Lake City!!!

    • Bookmark and Share
    •  7/15/2012 12:13:29 PM
    • I don't know if we have really mentioned much about where we live, but just so you know, we 3 mommies all live in Riverton, Utah!  It is a great city about 25 minutes from downtown Salt Lake City.


      We love Salt Lake and apparently so do some others!


      I was thrilled to be reading the March+April issue of VegNews Magazine (a fabulous magazine that I usually get from the library) and to read about their first-ever vegan city showdown. After much deliberation over which urban center has the best vegan bakeries, street carts, bars, and cafés, they proclaimed Salt Lake City as the Next Great Vegan City (beating out Austin, Texas)!


      How cool is that! (kinda funny that I picked up "The Man Issue")





      To be honest I was a little shocked.  When I think of Vegan and Vegetarian Eateries my mind tends to go a little more...well.... New York City, San Francisco, Portland...but lo and behold it was Salt Lake City.


      So I decided to do a shout out to our wonderful city!


      I have been to quite a few of the places that were mentioned in the article, but to be honest I had no idea I had so many options were at my fingertips.  Now in all honesty, I don't eat out that often (certainly not as much as I wished :) but this post just might have us both taking off the aprons and heading out to dinner! haha ...So to be fair here is a warning:  THIS POST MIGHT MAKE YOU HUNGRY - (so go grab a healthy snack and I will wait right here)!


      The most popular Vegan Restaurant in Salt Lake City is probably Sage's Cafe - located at 473 East 300 South.






      They feature a Pizza Night every Tuesday night (which is wonderful) and a Raw Night on the last Friday night of each month (which I have yet to try).




      Omar's Rawtopia was also mentioned and is a WholeFoodMommies favorite.  We've blogged about it here and here!





      Now let's talk Pizza!


      I had NO IDEA that we have 3 pizzerias right here that all serve vegan pizza options.  Very cool indeed.

      Here were the 3 mentioned in the magazine - makes me wonder if there are even more out there.


      Este Pizzeria - one in Salt Lake and one in Sugarhouse




      The Pie Hole - located at 344 South State




      And The Pie Pizzeria - located inSalt Lake, Ogden, Midvale, and South Jordan




      There are 2 street carts here that I can't wait to try.


      The first is  Union Street Eats - located at 400 S 200 E.





      They feature gourmet vegan mexican food like Daiya PepperJack Quesadillas   and  Tacos La Paz (Warm Handmade Corn Tortilla Stuffed with Breaded Citrus-Marinated Tempeh, Topped with Crisp Cabbage,Three-Pepper Bueno Sauce, Lime Wedge and Cilantro)....YES PLEASE!




      The other is City Dogs - located at 300 South 200 East







      Their menu looks awesome and I can't wait to make a trip downtown!



      A few other cafes that I want to try out are:


      • Vertical Diner - located at 2280 S. West Temple
      • Super Natural - located in Trolley Square at 600 South 700 East
      • Organic Manic - located at 389 West 1700 South



      And to save the best for last are 2 great places for dessert.



      The first is City Cakes - located at 300 East and 900 South.

      They have the most unbelievable vegan and gluten-free Peanut-Butter Bars.  I kind of want to drive down there right now.  Their veg chili is amazing, and so is there soft-serve ice cream (dairy-free of course).




      The other place is CakeWalk located at 434 South 900 East.  I can't believe I have never been here!!!  I think it's time for a WholeFoodMommies Field Trip.





      Well there you have it folks - I say that's enough reason to head on out to Salt Lake City. If you still aren't hungry (or just craving something tasty) check out the menus of each of these places.  If anything, it just might get the creative juices flowing for you menus this week.


      I also stumbled across a cool website that has even more suggestions to eating in Salt Lake.  We just might have to meet up one of these days :)

      We are working on our comments (or lack thereof) so be sure to talk to us on Facebook.  Let us know if you have tried out any of these places and what you thought.  Even better let's do lunch!!!!


      Bon Apetit ~ Maintenance Mommy

    • Leave Comment
    • The Ultimate Green Protein Smoothie

    • Bookmark and Share
    •  7/13/2012 5:58:43 PM

      Well I've decided to train for my first Triathalon (August 18th ahhhh).  Which means I have been doing a lot of running, biking and swimming (if you can call it often looks a little more like drowning).  Anyway, with all of the intense workouts I wanted to make sure that I was getting enough protein.  Now I am certainly not one to usually worry about my protein intake.  In fact, when I changed my diet, my protein drastically reduced; and I still felt fantastic.  I firmly believe that we can get all the protein we need from a plant-rich diet.  We live in a high-protein food fad that is wreaking havoc on people's health.  That said, I hope people understand that protein is still a VERY important part of a healthy diet.  There are many "junkitarians" out there that may limit their animal products, but still aren't getting the essential nutrients that they need.



      Exercise is an important part of a healthy lifestyle (grumble and groan as you might, it is still extremely important to do it regularly :).  When I increase my training I also what to increase my protein a little.  The easiest way for me to do this is right when I get home from my workouts.  I typically workout first thing in the morning so a green protein smoothie is the perfect breakfast.



      I decided I would share exactly what I put in my smoothie.  The recipe below makes about 32 ounces.  I usually pour it into 2 glasses (so I can rinse the blender right away :).  I drink one immediately (which is about 7:00 am) and then I save the other glass for my mid morning snack a few hours later.  Sometimes I am still hungry, so I will add some fruit to my morning or some whole grains like oatmeal, quinoa, or muesli.



      (my chickens wanted to make their debut in the photo)



      The Ultimate Green Protein Smoothie (you can click on most of the ingredients to see more info)


      1 scoop of Sun Warrior Raw Vanilla Protein Powder

      1/2 cucumber (peeled if it is not organic or English)

      2 cups of spinach

      1 TBS Hemp Seeds

      Piece of Silken Tofu (about 1 inch x 5 inch piece or 2 ounces) - a great source of protein

      1 TBS Green Powder

      Juice from 1/2 a lime

      Juice from 1/2 a lemon

      1 tsp flax oil

      1 packet of stevia (for a little added sweetness :)

      1 cup of water

      optional, cilantro and parsley (both VERY good for you)

      8-10 ice cubes


      Combine all of the ingredients into a high-powered blender and blend until smooth.  Enjoy right away or save in the refrigerator for up to 48 hours.




      Here is an approximate break-down of the nutrition (using myfitnesspal - which by the way I entered using the same name).  This is for the full 32 ounces (so don't feel guilty at all for swigging it down in one sitting).


      Calories 280

      Carbs 19 g

      Fat 14 g

      Protein 30 g


      Don't be alarmed by the fat content at all.  5 grams come from the hemp seed and 5 grams come from the flax oil.  These are both a great source of ESSENTIAL FATTY ACIDS.  I will sometimes put a half of an avocado in this smoothie to get even more (which is wonderful for kids). 

      This smoothie is mostly raw and very alkaline.  I have learned to love (and even crave the taste).  If you are new to green smoothies, feel free to add some fruit for added sweetness (bananas or berries are my fave)! For more sustaining power (i.e. keeps you fuller longer) you can try adding half a cup of rolled oats and some cinnamon to the smoothie - it's delicious!!

      ~Maintenance Mommy

    • Leave Comment
    • Homemade Coconut Yogurt!!!

    • Bookmark and Share
    •  7/2/2012 12:00:05 PM


      Ahhhh yogurt, how I've missed you!


      Since learning about the harms of dairy , yogurt has pretty much disappeared from my life.  I figured that since most brands are loaded with sugar and that it really isn't the source of calcium that it is touted to be, that it no longer had a place in my regular diet (as it once did).  To be honest it wasn't that hard to give up, but the minute I tasted this coconut yogurt, a smile spread across my face and I was a little girl again getting a scoop of my mother's homemade yogurt.


      I just finished reading a wonderful book called The Body Ecology Diet by Donna Gates - one that I highly recommend. I may not agree with everything that she says, but there is so much great information in her book that it is definitely worth sifting through.  The theme is "Recovering Your Health and Rebuilding Your Immunity" as is "a must-read for anyone with digestive disorders, candidiasis, chronic fatigue, cancer, AIDS, and Multiple Sclerosis".  While none of those really apply to me (maybe a little candida), I am always fascinated by how food affects our bodies. 


      The book has an entire chapter dedicated to the powers of "Cultured Foods" (a.k.a fermented) and the author cannot stress enough how healthy this good bacteria (or "live microflora") is for healthy digestion.


      We've heard a lot about probiotics these days, and how helpful they can be.  Probiotics in the capsule form can be expensive and often not the quality that you need.  Making your own fermented foods is a great way to get these probiotics for you and your children.


      "Kefir" is typically and fermented milk drink made with cow's milk or goat's milk.  The bacteria thrive off of "eating" the lactose in the milk which is then converted to lactic acid and begins the fermenting process. In Donna's book she recommends doing the same thing with the water from Young Coconuts which are loaded with healthy minerals and electrolytes.


      Well, I am always up for a good food challenge so I thought I would give it a try.  All I needed was 4 Young Coconuts and a Bacteria culture.  I went to my local Asian store and picked up the coconuts (for about $1.50 each).  On a side note to those of you who have never purchased these before, they will have a white color (the green skin has been removed) and will be wrapped in plastic.  I then went to my health food store and bought a package of Kefir started (pictured below).  These are not vegan, as the first ingredient is powdered skim milk.  I personally don't mind the small amount of dairy (which is really quite miniscule - and the bacteria are said to remove the undesirable qualities of the milk powder), but another option (which is actually preferable) is to use true kefir "grains" for the fermenting process.





      Carefully open each coconut (easier said than done I know - but you can find a video on YouTube if you like).  I used a chef's knife and a mallet to create a square on the top of each coconut.  Pour the water from each coconut into a bowl, and then strain it into a pitch to remove any debris of the shell. 


      The next step is to simply open one of the culture packets and mix it into the water with a spoon (the box I bought had 6 packets).  Cover the pitcher with cheese cloth or a nut milk bag (this allows for air flow). Leave the pitcher on the kitchen counter for 2 days (at a temperature of 70-75 degrees).  That's all it takes.  Pour the kefir water into an air-tight container (I used Mason jars) and it will keep for weeks in the fridge. 


      Donna recommends that anyone suffering from digestion problems has about a cup of this water each day.





      The next step is to remove the flesh from each coconut and put it into a high-powered blender.  I used a small spoon that had a thin edge and simply scraped down the sides of each coconut.  It is a little tedious I know, but well worth the reward.


      Add about 1 cup of filtered water to the blender and puree until the coconut is very smooth.  Feel free to add a little more water in order to achieve the desired consistency.  The yogurt will thicken up quite a bit with the culture.





      Pour in one packet of the kefir started and mix well.  Cover the bowl with cheese cloth and allow it to sit a room temperature for 3 days.  Stir it each day and even taste it.  You will be able to see how it gets a little more sour each day.  After 3 days put the yogurt into an air-tight container and store it in the fridge.




      Coconut Yogurt (pictured at the top)

      1/4 cup of coconut yogurt

      3 TBS of Almond milk (this is simply to thin out the yogurt which was quite thick)

      juice from 1/2 a lemon

      1 packet of stevia

      3 strawberries, chopped (or any fruit of your choice)

      I also used about a tsp of Cherry Juice Concentrate for the nice color (and flavor)

    • Leave Comment
Archived Entries

The Whole Food Mommies Community