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    • Beet and Potato Latkes & Tofu Sour Cream

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    •  8/27/2012 9:03:50 AM

    • I had some beets in my fridge that were calling my name, but I wanted to try and come up with something that my kids would eat (they aren't big fans of just steamed beets).  They love potatoes, however, so I thought I could do a combination of some sort.  I decided to make these 'latkes' or "potato cakes".  They were quite simple to make (thanks to my handy-dandy Saladmaster that makes shredding a breeze) and 3 out of my 4 kids loved them.  Phew  

       

      I fried a few of them and baked most of them just to see the difference in taste.  Normally anything that is fried tastes WAY better (fat is flavor :), but quite honestly the baked ones were just as good, so I will forgo the frying next time.


       

      Beet and Potato Latkes


      3-4 beets

      2 red potatoes

      1 large onion

      1 cup of bread crumbs (preferably whole wheat)

      3 flax "eggs" or real eggs

      a pinch of baking powder

      salt and pepper to taste


       

      Shred the beets and  potatoes -mine were straight from the garden so I didn't even peel them.  They were all a little smaller than a tennis ball.

       

      Shred or chop the onion.  A food processor would come in handy for all the shredding if you don't have a Saladmaster.

       

      I uses "flax eggs" in this recipe as the binding agent.  This is very simple.  For each "egg" add 1 TBS of ground flax seed to 3 TBS of water.  (So for this recipe I did 3 TBS of flax to 9 TBS of water).  Stir well and allow the mixture to sit for about 10 minutes.

       



       

      Combine all of the ingredients into a large bowl.  I found it easiest to just reach in and use my hands!


       



       

      Form the mixture into "patties".   Bake at 350 for 25 minutes.  Serve warm, topped with Cilantro Sour Cream.


       


       


      Cilantro Sour Cream


      8oz of Silken Tofu (not regular tofu)

      1 bunch of cilantro

      1 large clove of garlic

      juice from 1 lemon

      2 TBS Olive oil

      pinch of cayenne pepper

      salt and pepper to taste


      Combine all of the ingredients into a food processor or high-powered blender.  Process until the cilantro is finely chopped.

      The flavor tastes best if this has a chance to sit in the fridge for about an hour before serving.


       


       

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    • Kinda cool documentary

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    •  8/24/2012 8:46:25 PM
    •  

      Quinoa Documentary, 'The Mother Grain,' Hopes To Tell The Story Of Ancient Food Source

       

      I saw this on the Huffington Post and thought I would share:

       

      Quinoa is the subject of a new upcoming documentary, The Mother Grain, by Michael Wilcox and Stefan Jeremiah. The pair ventured to Bolivia searching for stories and discovered the ancient grain in a whole new light.

      The filmmakers were inspired by the Food and Agriculture Organization of the United Nations's (FAO) designation of 2013 as the"International Year of Quinoa" and the grain's increasing popularity across the world. On the project's Kickstarter funding page, Wilcox and Jeremiah write that the film "asks why an entire year has been dedicated to celebrating a tiny grain and examines the countless positive benefits of quinoa production as an answer."

      A promo for The Mother Grain gives some background on the grain, which was sacred to the Incas and for centuries constituted a significant part of the native diet. It was favored not least because it can grow in climates and soil where other crops can not. In modern times, quinoa has been determined to contain all essential amino acids. The cost of quinoa production is also much less than other crops like potatoes and maize, and harvesting is less labor intensive.

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    • Garden Fresh Quinoa Salad

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    •  8/21/2012 8:50:34 AM
    •  

       

      Garden Fresh Quinoa Salad

      4 cups cooked (and cooled) quinoa

      1 cucumber, chopped

      1 red pepper, chopped

      2 tomatoes, chopped

      2 green onions, finely sliced

      1/2 cup parsley, coarsely chopped

      3 TBS of fresh basil, finely chopped

      Dressing:

      5 TBS Balsamic vinegar

      2 TBS olive oil

      juice from 1/2 a lemon

      1 clove of garlic, minced

      salt and pepper to taste

      Whisk the dressing together and pour over the salad.

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    • Free Cooking Class is Salt Lake City

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    •  8/18/2012 9:42:22 PM
    • For those of you who may not know I am a Food For Life Instructor for PCRM.org.

       

      http://www.pcrm.org/images/siteHeader.jpg

       

       Food for Life Nutrition and Cooking Class

       

      I know many of our readers are not local, but for those of you who are, I wanted to invite you out to a

      Free Cooking Class on August 23rd at Orson Gygi.

       

      Here is the link to register.

       

      I also encourage all of you to look up local Food for Life Classes in your area.  You can search for those here.


      ~Maintenance Mommy

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    • Getting Kids to Eat More Greens – 5 S’s for Success

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    •  8/13/2012 9:53:56 PM
    • Getting Kids to Eat More Greens – 5 S’s for Success

       

      As a Mother of 4, one of my biggest pleasures in life is feeding my kids nutritious meals.  Unfortunately, it’s not always as easy as I hope it will be!  I tend to romanticize while making my evening meals, thinking to myself, “My family will all love dinner tonight!  They will wipe their mouths, clear their dishes and give me a hug to say thanks for your efforts Mom!”…..and then I am reeled back into reality when I hear, “No way I am eating THAT!  It’s GREEN!”

      So for all you masterful mommies out there trying to feed your children nutritious meals, here are some helpful hints to get these nutrient-packed foods into your wee-wellness-warriors:

       

      SMOOTHIES!  This is one of the easiest ways to get some greens into your kids’ diets.  A handful of spinach is hardly detectable and the flavor can easily be masked by fruit (use darker fruit like mixed berries to mask the color too).  A children’s cup with a lid is also an easy solution for those stubborn eyes! Try starting with a 3 to 1 ratio (3 fruits to 1 green)  Be creative; who said you can’t put a little zucchini in a smoothie?!

       

      START ‘SMALL’!  Younger children might be a little pickier and you may need to do a little “sneaking” for these ones.  Chopped kale can be thrown into just about any dinner meal without so much as a second glance from the youngsters.  An entire bunch can be finely chopped and put into soups, fajitas, pot pies, pizzas or pasta dishes like lasagna and spaghetti.  The key is to chop it small enough so that it cannot be easily picked out.  If you’re not already, get familiar with KALE.  Even a little of this dark leafy green packs a powerful punch for our kiddos.

       

      SET THE STAGE“Children have never been great at listening to their elders, but they have never failed to imitate them.”  If you want your kids to eat their greens, then you need to do the same.  We can’t fall into the old adage,  “Do what I say and not what I do”.  Want to make an impression? Walk around the house munching on a whole cucumber – if they don’t notice, their friends definitely will!

       

      SOLICIT SUPPORT!  Get your kids involved.  Children’s minds are like sponges that are anxiously waiting to be filled. Teach them why we want to eat broccoli, spinach, celery and lettuce.  Excite them by teaching them about the powerful “PAC-MAN” qualities of veggies.  Let them CHOOSE the vegetable in their lunch or dinner.  Have them help with a garden or the grocery shopping.  It’s often easier to do things ourselves, but our children will benefit from being involved (especially when they sense approval from Mom). And of course, don’t forget to invite Dad to jump on board.  Healthy kids are a TEAM EFFORT!

       

       STOCK FOR SUCCESS!  Let’s be honest, if you want your kids to eat their greens, then you need to actually stock your kitchen with them!!!  Find the ones that you know your kids will eat and make sure to have them on hand as well as a few others for them to keep on trying.  Their little tastebuds will eventually “hatch” and someday they’ll thank you for it.  You mommies are busy women, so take some time each week to clean and chop veggies that can be kept in the crisping drawer in the fridge.  When snack time comes around, your kids can reach for the fridge instead of the pantry.  (Keep some tissue on hand for that day when you shed a little tear for your success!)

       

      Following these 5 simple hints you can jumpstart your family’s health today!  Your meal times will have less resistance, you will feel like “ya done good”…AND you never know… GREEN might become your children’s favorite color!

      ~Maintenance Mommy

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    • Summer Veggie Stacks

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    •  8/6/2012 11:46:59 AM
    • There is just something so magical about getting fresh produce straight from the garden.

       

      I wasn't exactly sure how my kids would respond to these, especially the eggplant!

       

      But lo and behold, they LOVED them (except for my oldest..he tolerated them :) I served these with THIS and it was a great meal.

       

      As you know we don't have many recipes on this site that have cheese in them - and for the most part cheese is not a part of our regular diet.  But every once in a while I will make an exception...like for these delicious veggie stacks. I went to Costco and bought some fresh mozzarella  for this recipe.  Daiya cheese would work great too!

      Summer Veggie Stacks

      1 eggplant, sliced

      1 large tomato, sliced

      1 yellow squash, sliced

      cheese of your choice

      fresh basil

      I used my Misto spray with olive oil to lightly grease the cookie sheets.

       

      Lay out the vegetables and spray again with a little olive oil.  Add salt and pepper.

       

      Bake at 425 degrees.  I put the eggplant tray on the top shelf and the other tray underneath.  After 15 minutes I switched the two and baked them for another 5 minutes.  I then removed them from the oven and put the cheese on top of just the eggplant.  I returned that tray only back into the oven for a few minutes until the cheese melted.  Remove from the oven and stack the squash and tomatoes on top.  Sprinkle with basil and serve while hot!

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    • Cool - Dr. Fuhrman on LIVE! with Kelly Show

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    •  8/1/2012 8:27:10 AM
    • https://www.mcssl.com/content/64260/eblast_images/blueshirt_general_header_3.jpg

       

       

      Tune in to watch Dr. Fuhrman
      on the LIVE! With Kelly show!


      Thursday, August 2, 2012 on ABC
      Time: 9:00 a.m. EST.

      Dr. Fuhrman’s Eat To Live is highlighted as part of the show’s
      "Best-Selling Diet Week"

      Tell your friends and family to tune in!

      Please check your local television listing for correct time and channel.

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