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    • Peanut Butter Granola Bars

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    •  1/31/2014 6:34:16 PM


    • If you are looking for a SUPER easy recipe for the kiddos to make (and to enjoy), then look no further.

       

      These are fantastic!  My kids have been asking me for a while to buy them granola bars.  I must say that after reading the ingredients or about 7 different brands I was sorely disappointed.  Even a popular organic brand was loaded with sugar.  So I figured I might as well make my own!

       

      Peanut Butter Granola Bars


      4 cups rolled oats

      1/2 cup honey

      2 tablespoons chia seeds (these are optional, I just love the texture they give)

      1/2 cup peanuts, chopped

      1/2 cup unsweetened coconut

      3/4 cup peanut butter (preferably one withOUT any hydrogenated oils)

      2 TBS ground flax seed


      2 other things I threw in that are optional:

      1/2 cup semi-sweet chocolate chips

       

      1/2 cup dried apricots, chopped into little pieces

       


      Combine all of the ingredients in a large bowl and mix thoroughly (it wouldn't be the worst thing in the world if the kids wanted to use their hands :).

      Press the mixture into a greased  9 x 13 baking dish.  The harder you press the better the bars will stay together.

      Bake at 350 for 20 minutes.


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    • Noodles & Company Thai Curry Soup

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    •  1/25/2014 7:07:41 PM
    •  

      I went with some girlfriends to Noodles & Company for the first time and tried some fantastic Thai Curry Soup (sorry the picture isn't great).  As soon as I got home I googled and came across this recipe from tastykitchen.com.  I can't wait to give it a try!!


      • 2 ounces, weight Rice Noodles (If They're Hard To Find, Buy The Box Of Pad Thai And Only Use The Noodles)
      • 1 Tablespoon Olive Oil
      • 3 cloves Garlic, Minced
      • 2 Tablespoons Minced Lemon Grass ( If You Can't Find It, Don't Sweat It, Just Add Two More Tablespoons Lime Juice!)
      • 1 teaspoon Grated Fresh(or Ground Powder) Ginger
      • 2 teaspoons Red Curry Paste
      • 6 cups Chicken Broth
      • 2 Tablespoons Soy Sauce
      • 1 Tablespoon White Sugar
      • 1 can Reduced Fat Coconut Milk, 14 Ounce Can
      • ½ cups Peeled And Deveined Shrimp
      • 4 Tablespoons Fresh Lime Juice
      • ¼ cups Snipped Cilantro
      • ½ cups Fresh Sliced Mushrooms
      • 1 bag Baby Spinach Leaves, 6 Ounce Bag


       


      Heat oil in saucepan. Stir in garlic, lemon grass and ginger until aromatic — about 1 minute. Add the curry paste and stir. Pour in 1/2 of the chicken broth and stir until curry paste is dissolved. Pour in the rest of the broth along with soy sauce and sugar. Let it simmer for 20 minutes, covered to let the flavors meld.

       

      Stir in the noodles, coconut milk, shrimp, and lime juice. Cook until shrimp is pink and done. Stir in cilantro, mushrooms and spinach until softened. Ladle into bowls and serve with eggrolls or rice. Yum!


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    • Sharpening the Saw

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    •  1/18/2014 5:17:30 PM
    • I have a theory that the 2nd Law of Thermodynamics also applies to our EATING. 

      The second law is concerned with entropy, which is a measure of disorder. The second law says that the entropy of the universe increases.

       

      What this basically means is that things tend to go from a state of order to a state of DISORDER!

       

      I believe that unless we work diligently to keep our health in a state of ORDER, we will tend towards DISORDER.

       

      In other words, if we do not consistently find ways to stay motivated to eat healthy and exercise, eventually we will get lazy and "fall off the healthy wagon".

       

      We all have different "currency" that helps keep us on track.  For me it's reading.  I love great books that keep me reminded of the WHYS.  I'll be honest, sometimes it feels like a sacrifice to maintain a healthy lifestyle (and sometimes it just feels natural), and I love being reminded about the payoffs of these sacrifices (like longevity and vitality).

       

      I thought I would share 2 books that I am loving right now (both can be found on Amazon).

       



       

      This is by T.Colin Campbell, author of The China Study.  I just started it, but so far I am loving it.




      This is an unbelievable book written about Mormon Revelation given from God about the Law of Health.  A fantastic read!

       


      I haven't read this one yet, but its the next on my list (already in my Amazon Cart :)

       

       

       

       

       

       

       

       

      • Thank you for the recommendations! I also stay motivated through reading! I just purchase "Whole" based on your recommendation, and am excited to read it. Please continue to give recommendations of good 'healthy' reads when you find them :)
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    • Free Cooking Class

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    •  1/15/2014 2:08:54 PM
    •  

      I just wanted to let any locals know about a FREE Cooking Class

      Feb 1st at Orson Gygi - 11:00am

       

      Register Here

       

      Introduction to Whole Foods and How Foods Fight Cancer

      Certain diet patterns seem to have a major effect in helping people diagnosed with many different diseases, including cancer, to live longer, healthier lives. The National Cancer Institute research shows that as much as 50 percent of cancer risk may be related to diet.  Obesity, diabetes, heart disease and cancer are all on the rise in this country. In this class you will learn about the right food choices that can help with weight loss, reduce the risk of developing disease, as well as overcome the disease after it has been diagnosed. You will sample delicious recipes and learn all about the power of whole foods.

       

      Here's what's on the menu:


      Green Goodness Smoothie

      Sensational Salad

      Hoppin' John Kale Rice Bowl

      Chocolate Mousse


      Register Here

       

      If you are not in Utah, go to www.fflclasses.org to find a class in your area!

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    • Black Bean, Sweet Potato, and Quinoa Soup

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    •  1/10/2014 3:19:35 PM
    • My girlfriend gave me this INCREDIBLE soup recipe (I think it originated on pepperplate.com)

       

      She suggested adding 2 sweet potatoes, 2 more cups of broth or water, and 3-4 handfuls chopped kale. We topped ours with avocado and it was seriously perfect.

       

       

      Black Bean, Sweet Potato, and Quinoa Soup

      INGREDIENTS

      1 cup uncooked red quinoa, rinsed and drained
      1/2 tbsp coconut oil (or other oil)
      3 garlic cloves, minced
      2 cup diced sweet onion (about 1/2 large)
      1 jalapeno, seeded if preferred and diced
      1 large sweet potato (350 g), peeled and chopped to 1/2-1 inch dice (2.5-3 cups)*
      1.5 tsp ground cumin
      1 tsp chili powder
      1/2 tsp ground coriander
      6 cups vegetable broth
      1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
        sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more)
      1/4 tsp cayenne pepper (or red pepper flakes)
      2 handfuls Spinach or kale leaves, optional
      toppings
        avocado
        corn chips
        cilantro
        cashew cream
        lime juice
        tomatoes or salsa
        green onion

      INSTRUCTIONS

      1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.
      2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.
      3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.
      4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired.
      5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.
    • Leave Comment
    • Black Bean, Sweet Potato, and Quinoa Soup

    • Bookmark and Share
    •  1/10/2014 2:14:33 PM
    •  My girlfriend gave me this INCREDIBLE soup recipe (I think it originated on pepperplate.com)

      She suggested adding 2 sweet potatoes, 2 more cups of broth or water, and 3-4 handfuls chopped kale. We topped ours with avocado and it was seriously perfect.

       

      Black Bean, Sweet Potato, and Quinoa Soup

      INGREDIENTS

      1 cup uncooked red quinoa, rinsed and drained
      1/2 tbsp coconut oil (or other oil)
      3 garlic cloves, minced
      2 cup diced sweet onion (about 1/2 large)
      1 jalapeno, seeded if preferred and diced
      1 large sweet potato (350 g), peeled and chopped to 1/2-1 inch dice (2.5-3 cups)*
      1.5 tsp ground cumin
      1 tsp chili powder
      1/2 tsp ground coriander
      6 cups vegetable broth
      1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
        sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more)
      1/4 tsp cayenne pepper (or red pepper flakes)
      2 handfuls Spinach or kale leaves, optional
      toppings
        avocado
        corn chips
        cilantro
        cashew cream
        lime juice
        tomatoes or salsa
        green onion

      INSTRUCTIONS

      1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.
      2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.
      3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.
      4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired.
      5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.
    • Leave Comment
    • Black Bean, Sweet Potato, and Quinoa Soup

    • Bookmark and Share
    •  1/10/2014 2:12:35 PM
    •  

       

      Black Bean, Sweet Potato, and Quinoa Soup

      INGREDIENTS

      1 cup uncooked red quinoa, rinsed and drained
      1/2 tbsp coconut oil (or other oil)
      3 garlic cloves, minced
      2 cup diced sweet onion (about 1/2 large)
      1 jalapeno, seeded if preferred and diced
      1 large sweet potato (350 g), peeled and chopped to 1/2-1 inch dice (2.5-3 cups)*
      1.5 tsp ground cumin
      1 tsp chili powder
      1/2 tsp ground coriander
      6 cups vegetable broth
      1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
        sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more)
      1/4 tsp cayenne pepper (or red pepper flakes)
      2 handfuls Spinach or kale leaves, optional
      toppings
        avocado
        corn chips
        cilantro
        cashew cream
        lime juice
        tomatoes or salsa
        green onion

      INSTRUCTIONS

      1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.
      2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.
      3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.
      4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired.
      5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.
    • Leave Comment
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