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    • 5 Ways to Eat More Greens

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    •  3/30/2013 5:27:29 AM
    •  I have not been eating very well this week and boy can I feel it.  I feel groggy, lethargic and worst of all like there is a fog over my brain.  The quickest way for me to get back to feeling great is to make sure I eat something green everyday (and no, starbursts and skittles don't count!)

       

      So here are 5 Easy Ways to Eat More Greens!

       

      1 -Green Smoothie

       

      I love that more and more people have become smoothie lovers!  This is such a quick and easy way to get the greens it.  I rotate through quite a few favorites but when I am feeling kind of yucky this is my go to smoothie:

       

      I very large handful of spinach

      1 very large handful of kale

      1/2 English Cucumber

      1 banana

      juice from 1/2 lemon

      a small handful of cilantro

      Ice cubes and water

       

      2 -Simply Steamed

      This is a quick and easy way to get the nutrients I need.  You can read more about it here.  I love to add balsamic vinegar and sea salt to a big plate of steamed kale.

       

      3 -In a Jar on the Go

       

      Newbie Mommy introduced me to this idea of throwing my salad into a Mason Jar when I need to head out the door (or more likely when I know I will be in the car most of the day driving kids around and running errands).  I make my worst food choices when I haven't planned ahead (and then get hungry!!).  This is a great little trick that you can read more about here.

       

       

      4 -In a favorite dish

       

      I must say that I LOVE LOVE sweet potatoes, and truthfully I have come to really love steamed kale (still won't seeing me munching on the raw stuff).  My absolute favorite dish with kale is THIS recipe. (I usually top this with some black beans too!)

       

       

      5 -In a soup

       

      The one saving grace about Winter is all of the warm and yummy soups.  I love soup but tend to not make them very often once Spring and Summer hit.

       

      They are so easy to make and all you really need is a good broth and lots of veggies.  This is another wonderful way to get in lots of greens.  Almost every soup I can think of would taste delicious with some added kale, broccoli, or asparagus thrown in.  We have an incredible recipe book with lots of amazing soups that you can see here.  This is also a wonderful vegetable soup recipethat you could easily throw a whole head of kale into!

       

       

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    • 5 Ways to Eat More Greens

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    •  3/29/2013 10:17:00 PM
    • I have not been eating very well this week and boy can I feel it.  I feel groggy, lethargic and worst of all like there is a fog over my brain.  The quickest way for me to get back to feeling great is to make sure I eat something green everyday (and no, starbursts and skittles don't count!)

      So here are 5 Easy Ways to Eat More Greens!

       

      1 -Green Smoothie

       

      I love that more and more people have become smoothie lovers!  This is such a quick and easy way to get the greens it.  I rotate through quite a few favorites but when I am feeling kind of yucky this is my go to smoothie:

       

      I very large handful of spinach

      1 very large handful of kale

      1/2 English Cucumber

      1 banana

      juice from 1/2 lemon

      a small handful of cilantro

      Ice cubes and water

       

      2 -Simply Steamed

      This is a quick and easy way to get the nutrients I need.  You can read more about it here.  I love to add balsamic vinegar and sea salt to a big plate of steamed kale.

       

      3 -In a Jar on the Go

       

      Newbie Mommy introduced me to this idea of throwing my salad into a Mason Jar when I need to head out the door (or more likely when I know I will be in the car most of the day driving kids around and running errands).  I make my worst food choices when I haven't planned ahead (and then get hungry!!).  This is a great little trick that you can read more about here.

       

       

      4 -In a favorite dish

       

      I must say that I LOVE LOVE sweet potatoes, and truthfully I have come to really love steamed kale (still won't seeing me munching on the raw stuff).  My absolute favorite dish with kale is THIS recipe. (I usually top this with some black beans too!)

       

       

      5 -In a soup

       

      The one saving grace about Winter is all of the warm and yummy soups.  I love soup but tend to not make them very often once Spring and Summer hit.

       

      They are so easy to make and all you really need is a good broth and lots of veggies.  This is another wonderful way to get in lots of greens.  Almost every soup I can think of would taste delicious with some added kale, broccoli, or asparagus thrown in.  We have an incredible recipe book with lots of amazing soups that you can see here.  This is also a wonderful vegetable soup recipe that you could easily throw a whole head of kale into!

       

       

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    • Pesto Pasta with Chipotle Lime Tofu

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    •  3/20/2013 4:09:29 PM
    •  

       

      My 13-year old daughter hates pasta!  Which to me is quite an odd food to hate.  It's not like it has some strong flavor or weird texture!

       

      Anyway, I made this pasta dish and not only did you like it, she had the leftovers the next day!  Wow!

       

      I was running really low on fresh produce which meant I was forced to look in the pantry for my ingredients.    I found pasta (capellini) and some artichoke hearts...hmm a start.  In my freezer I had green peas and pesto (which I put into ice cube trays and then once frozen I put them in a freezer bag).  In my fridge I had some tofu that REALLY needed to be used.  I must say that I don't use tofu very often AT ALL.  But I had purchased it thinking that I wanted to use it in a dinner dish.  Anyway, the meal came together nicely and I was quite surprised that my kids didn't mind the tofu.  Note that I didn't say they loved it, but I was simply glad they ate it without complaints.  My youngest even said, "Hmm, this is pretty good!'  Ahh music to my ears :)

       

      Pesto Pasta with Chipotle Lime Tofu

       

      8 oz of  Whole wheat Capellini or Angel Hair Pasta

      1 can of White Beans, drained (I used Great Northern)

      1 12oz jar of artichoke hearts, drain

      1 1/2 cup frozen peas, thawed

      4 cloves of garlic, minced

      3 TBS pesto

       

      1 package of firm tofu, drained and pressed 

       

      Marinade

       

      juice from 1/2 lime

      2 TBS soy sauce

      salt and pepper

       

      After draining the tofu, "press" it by lining a plate with paper towel.  Place the tofu on the paper towel and put another paper towel on top. Then place something heavy on top of the tofu (like a heavy pot or bowl).  Let it drain for about 30 minutes if you've got the time.

       

      Once that is done,  slice the tofu into small squares (or triangles which is what I did). Place the tofu and the marinade in a small dish and let it sit for a while (anywhere from 30 minutes to overnight).

       

      Boil a large pot of water and cook the pasta according to directions.

       

      While the pasta is cooking heat 2 TBS of coconut oil on medium heat. Add the tofu and and sear on each side for about 5 minutes or until golden brown.


       

      Chipotle Lime Tofu

       

      1/2 tsp chipotle powder

      juice from 1/2 a lime

      1 TBS maple syrup

      1/2 bunch of cilantro, finely chopped

       

      Combine all of the ingredients in a bowl.  When the tofu is done cooking add it to the sauce and coat evenly.

      In a large colander, drain the artichoke hearts and the white beans.  I left them both in the colander so that I could pour the hot water from the pasta over them to heat them up.  My peas were still frozen, so I added them to the pasta when there was only one minute of cooking time left.  I  drained the pasta and the peas over top of the artichoke hearts and the beans. I then put all of these back into the pasta pot.  Add the pesto and stir thoroughly to evenly coat the pasta. 

       

      Dish up the pasta and top each plate with the tofu.

       

       

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    • Roasted Red Pepper Hummus and Garden "pizza"

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    •  3/15/2013 8:11:13 PM
    •  

       

      This is one of my favorite recipes from NutritionMd.org

       

      Having hummus in the fridge is a trick for me to eat more veggies.  I tend to get "snacky" in the late afternoons and when I know I have hummus then I pull out some carrots, peppers, cucumbers etc and eat them with hummus.  Yum!  Thing is - I hate store bought hummus so luckily the homemade kind is so easy!

       

      Roasted Red Pepper Hummus

      1 1⁄2 cups cooked or canned
      chickpeas, rinsed and drained
      1⁄2 cup roasted red bell peppers packed in water,drained
      3 green onions, sliced
      1⁄4 cup freshly squeezed lemon juice
      1 tablespoon tahini
      3 garlic cloves, minced or pressed
      1 teaspoon ground cumin
      1⁄2 teaspoon ground black pepper
      1⁄4 cup bean cooking liquid or vegetable broth (optional)

       

      1. Place the chickpeas, red peppers, green onions, lemon juice, tahini,
      garlic, cumin, and pepper in a food processor or blender and process
      until smooth. Add the bean cooking liquid as needed to facilitate
      processing and achieve a smoother consistency.


      2. Stored in a covered container in the refrigerator, leftover Roasted
      Red Pepper Hummus will keep for up to 3 days.


      PER SERVING: 80 calories; 2.1 g fat; 0.3 g saturated fat; 23.3% calories from fat; 0 mg cholesterol;
      3.9 g protein; 12.5 g carbohydrate; 1.4 g sugar; 2.8 g fiber; 32 mg sodium; 36 mg calcium; 1.6
      mg iron; 23.5 mg vitamin C; 299 mcg beta-carotene; 0.4 mg vitamin E

      For the Garden Pizza above I spread the hummus on a round whole wheat flatbread (that I bought at Wal-Mart).  I added sliced cucumbers, tomatoes, avocado, shredded zucchini and carrots and topped it with sprouts.  I must say...it was delicious!

       

       

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    • Stuffed Sweet Potatoes

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    •  3/8/2013 11:52:56 AM
    •  

      Believe it or not, this is one of my favorite breakfasts!

       

        I know that sounds so weird.  For some reason the thought of having raw vegetables for breakfast (like a salad) just totally turns me off.  But having a plate of warm yummy veggies like this is what I love on a cold winter morning (in the summers I much prefer cooling smoothies for breakfast).

       

      This started back when I was trying to have just vegetables for a few days.  I remember lamenting about what to have for breakfast.  Well the thought of hash browns came mind - that's a "normal" breakfast food right?  Well I took it one step further and instead of having a regular white potato, why not a delicious sweet potato!  Add a something green and some sauteed mushrooms and what you've got is a plate of DELICIOUS.  There was still something missing though.  As soon as I paired it with mango salsa (mmmm) I was set!  Shortly thereafter I discovered that having a good source of protein in the morning helped me stay fuller longer.  I am definitely a "breakfast" person and would way rather skip dinner that breakfast.

       

      Alas, this became the perfect "Breakfast of Champions", especially after a good workout.

       

      Here's what I did:

       

      Reheated one leftover baked or steamed sweet potato (I usually do this in my pressure cooker)

      Heat about 1/2 cup black beans

      Saute 3 button mushrooms and a very large handful of spinach

       

      That's it.  The whole process took me less than 5 minutes this morning (because the sweet potato was already cooked in my fridge).

      Add the salsa (avocado is also really good) and you have a satisfying, nutrient-dense start to your day........although it would be wonderful for lunch...or dinner also!!

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    • Creamy Chocolate Ice Cream - Vegan

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    •  3/1/2013 5:26:04 PM


    • One of the regular menu items for my Food for Life Cooking Classes is Dairy-Free Chocolate Mousse.  I always bring the leftovers home and quite frankly my kids are a little sick of it.  I didn't want it to go to waste so I thought maybe I could make it into ice cream.  I had some frozen bananas and thought they just might do the trick!

       

      Boy oh boy was I happy with the result!!!

       

      So here is exactly what I did:

       

      Make 1 batch of chocolate mousse-

       

      1 12oz package of Silken Tofu

      1 cup of semi-sweet chocolate chips

      1 cups of Vanilla Almond milk


      1. Place the chocolate chips and almond milk in a microwave-safe bowl and
      microwave for 1 minute. Let rest for 2 minutes. Alternatively, place
      the chocolate chips and almond milk in a double boiler over gently simmering
      water. Heat, stirring occasionally, until the chips are melted.


      2. Transfer the chocolate chip mixture to a food processor or blender.
      Add the tofu
      and process until smooth.


      3. Stored in a covered container in the refrigerator ideally for a couple of hours.


      Once you have the mousse set up simply add about 2 cups with 3 frozen bananas into the blender.

      This will be a bit runny (and is the creamiest chocolate shake) - pour it into a bowl and freeze it until it

      reaches the desired consistency!

      Then sit back and enjoy :)


      • This sounds great!
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