from Simply in Season
Combine in a large bowl:
1 1/2 c. whole wheat bread flour
1/4 c. sugar
1 T active dry yeast
1 tsp salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
In large saucepan, combine:
1 c. sweet potatoes (cooked and mashed)
1 c. milk
1/4 c. butter
Cook over medium heat, stirring until butter is melted and mixture is warm. Add to flour mixture. Beat with mixer set on low speed, scraping bowl often, until mixture is all moistened, 1-2 min.
Add:
1 large egg beaten
mix at medium speed for 3 minutes.
Add:
2-2 1/2 c. bread flour
Stir in enough flour by hand to make dough easy to handle. Turn onto floured surface and knead until smooth and elastic, about 7-9 minutes. Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk. Punch down dough and divide it in half. Roll each half of dough on lightly floured surface into a 12-inch circle.
Brush each circle with 1 T meltedbutter. Cut into 12 wedges and tightly roll up each wedge from wide end to point. Place crescent rolls, point-side down, on greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 375 degrees until golden brown, 12-15 min.
Tuesday, June 8, 2010
Thursday, June 3, 2010
15 Great Healthy Snacks from Self Magazine
1. Two cups of watermelon cubes at 85 calories.
2. One cup of blueberries at 90 calories.
3. Thirty grapes at 100 calories.
4. Celery stick and 1 tablespoon of peanut butter at 100 calories.
5. 15 baby carrots have 64.5 calories.
6. One 6 oz. light fat free yogurt has 100 calories.
7. Six reduced-fat Triscuits have 100 calories.
8. One half cup of berries and two tablespoons of low-fat whipped cream has 100 calories.
9. 24 unsalted almonds has 80 calories.
10. Half of a turkey sandwich, 2 0z. of turkey breast on whole wheat bread, mustard, lettuce and tomato is about 100 calories.
11. One low fat cheese stick is about 80 calories.
12. One Healthy Choice fudge bar has 100 calories.
13. One half cup of water packed tuna and one stalk of celery has about 83 calories.
14. Ten rice crackers and 2 tablespoons of salsa has 90 calories.
15. One medium apple has about 81 calories.
2. One cup of blueberries at 90 calories.
3. Thirty grapes at 100 calories.
4. Celery stick and 1 tablespoon of peanut butter at 100 calories.
5. 15 baby carrots have 64.5 calories.
6. One 6 oz. light fat free yogurt has 100 calories.
7. Six reduced-fat Triscuits have 100 calories.
8. One half cup of berries and two tablespoons of low-fat whipped cream has 100 calories.
9. 24 unsalted almonds has 80 calories.
10. Half of a turkey sandwich, 2 0z. of turkey breast on whole wheat bread, mustard, lettuce and tomato is about 100 calories.
11. One low fat cheese stick is about 80 calories.
12. One Healthy Choice fudge bar has 100 calories.
13. One half cup of water packed tuna and one stalk of celery has about 83 calories.
14. Ten rice crackers and 2 tablespoons of salsa has 90 calories.
15. One medium apple has about 81 calories.
Sunday, May 23, 2010
REAL ICE CREAM
I have to thank my mom for buying this and showing it to me. I LOVE ice cream. If lactose intolerance has kicked my but, it has been with the lack of ice cream. I know that it is not the best to take something with the lactose enzyme built in, but for an occasional taste of greatness....ahhh
ITS REAL ICE CREAM! It is Breyers all Natural Vanilla Ice Cream....next cookie dough?!?!?
Thursday, May 20, 2010
Popeye loves Spinach here is a great recipe for Poached Eggs Florentine!
My spinach is growing rapidly in the garden. This looks like a fabulous recipe. I am going to get some Gruyère and try this one out!
Ingredients
1/3 C sunflower margarine
1/4C plain flour
1 1/4 Cup semi-skimmed milk
3C fresh spinach, washed and any large stalks removed
White wine vinegar
8 very fresh, medium, organic, free-range eggs
1/2 C Gruyère, coarsely grated
Method
1. Melt 2/3 of margarine in a small pan, add the flour and cook gently for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring. Reduce the heat and leave to simmer very gently, stirring occasionally.
2. Pack as much spinach as you can into a large pan and place over a high heat. As it wilts, gradually add the remainder and, when it has all wilted, cover and cook for 1 minute. Tip into a colander and press out the liquid. Melt the remaining margarine in the same large pan, remove from the heat and add the spinach. Season.
3. Preheat the grill to high. Bring water to the boil in a wide shallow pan. Add a little vinegar and salt and reduce the heat until a few bubbles rise up from the base. Break in 4 eggs and poach very gently for 3 minutes. They need to be quite soft as they will cook further under the grill. Lift out with a slotted spoon and drain on kitchen paper. Repeat with the other 4 eggs.
4. Briefly reheat the spinach and spoon into 4 buttered, small, shallow ovenproof dishes. Top with the poached eggs. Stir 2/3 of the cheese into the sauce, season and spoon over the eggs. Sprinkle with the rest of the cheese and grill for 2 minutes, until lightly golden. Serve with wholewheat toast.
Ingredients
1/3 C sunflower margarine
1/4C plain flour
1 1/4 Cup semi-skimmed milk
3C fresh spinach, washed and any large stalks removed
White wine vinegar
8 very fresh, medium, organic, free-range eggs
1/2 C Gruyère, coarsely grated
Method
1. Melt 2/3 of margarine in a small pan, add the flour and cook gently for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring. Reduce the heat and leave to simmer very gently, stirring occasionally.
2. Pack as much spinach as you can into a large pan and place over a high heat. As it wilts, gradually add the remainder and, when it has all wilted, cover and cook for 1 minute. Tip into a colander and press out the liquid. Melt the remaining margarine in the same large pan, remove from the heat and add the spinach. Season.
3. Preheat the grill to high. Bring water to the boil in a wide shallow pan. Add a little vinegar and salt and reduce the heat until a few bubbles rise up from the base. Break in 4 eggs and poach very gently for 3 minutes. They need to be quite soft as they will cook further under the grill. Lift out with a slotted spoon and drain on kitchen paper. Repeat with the other 4 eggs.
4. Briefly reheat the spinach and spoon into 4 buttered, small, shallow ovenproof dishes. Top with the poached eggs. Stir 2/3 of the cheese into the sauce, season and spoon over the eggs. Sprinkle with the rest of the cheese and grill for 2 minutes, until lightly golden. Serve with wholewheat toast.
Hatred Towards me is FIERCE
So I thought I only had 3 followers as athe blog says. Lots of more of you are lurking around. I was getting some fierce feedback on my lack of postings the last few weeks....well I apologize!
It is returning today!
It is returning today!
Sunday, May 9, 2010
Homemade Ranch dressing
Here is the recipe for homemade ranch dressing...
Ingredients
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Wednesday, May 5, 2010
Super Yummy Children's Power alls
These are delicious...and sort of good for you! Endulge a bit in this snack!
1 cup honey
1 cup peanut butter
3 cups oats
1/2 cup ground flax seeds
any combination of chocolate chips, nuts, or dried fruit
Mix all ingredients together and roll into balls. Chill to prevent stickiness.
Monday, May 3, 2010
Pineapple Mango Salmon
I made this tonight. It was very tasty. Here is the recipe!
PREP: 12 minutes
COOK: 14 to 22 minutes (depending on thickness of salmon)
YIELD: 4 servings
Ingredients
Cooking spray
1/4 cup teriyaki sauce
1/4 tsp ground ginger
1 1/4 lb salmon fillet
1 mango, peeled and cut lengthwise into 8 pieces
1/2 fresh pineapple, peeled, cored, and sliced lengthwise into eighths
1/2 tsp ground cinnamon
1. Coat grill or broiler with cooking spray, then heat. Alternate pieces of fruit on 4 skewers. Set aside. In a bowl, mix mayo, yogurt, and orange juice. Set aside.
2. Mix oil, broth, and lemon juice in a small bowl. Slide chicken onto skewers; brush with oil mixture. Grill 10 minutes or until done, turning once and basting with remaining oil mixture.
3. Remove chicken from skewers and serve with fruit and dip.
PREP: 12 minutes
COOK: 14 to 22 minutes (depending on thickness of salmon)
YIELD: 4 servings
Ingredients
Cooking spray
1/4 cup teriyaki sauce
1/4 tsp ground ginger
1 1/4 lb salmon fillet
1 mango, peeled and cut lengthwise into 8 pieces
1/2 fresh pineapple, peeled, cored, and sliced lengthwise into eighths
1/2 tsp ground cinnamon
1. Coat grill or broiler with cooking spray, then heat. Alternate pieces of fruit on 4 skewers. Set aside. In a bowl, mix mayo, yogurt, and orange juice. Set aside.
2. Mix oil, broth, and lemon juice in a small bowl. Slide chicken onto skewers; brush with oil mixture. Grill 10 minutes or until done, turning once and basting with remaining oil mixture.
3. Remove chicken from skewers and serve with fruit and dip.
Thursday, April 29, 2010
Give it a try with Jamie Oliver
I have watched most of the episodes of Jamie Oliver's Food Revolution. I can find nothing to criticize about his desire to get our kids eating healthy. What can we find wrong about giving our kids fresh foods. Sign the Petition, lets get school food changed!
UPDATE: Jim wanted me to add taht he was the one who sent me this link. I am sorry that I did not give him the proper props.
http://www.jamieoliver.com/campaigns/jamies-food-revolution/petition
Tuesday, April 27, 2010
Watermelon Agua Fresca
I made this last summer and LOVED it! Try some!!!
Ingredients
8 cups cubed seeded watermelon, (about 6 pounds with the rind), divided
1 cup water, divided
1/3 cup sugar, divided
1/4 cup fresh lime juice
1 liter (4 cups) club soda, or seltzer water, well chilled1/4 cup fresh lime juice
Lime slices, for garnish
Preparation
1.Combine half the watermelon, half the water and half the sugar in a blender; puree. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon, water and sugar. Stir in lime juice. Refrigerate until well chilled, about 4 hours.
Sunday, April 25, 2010
Something Different ....A Book Review Sarah's Key
This weekend I read "Sarah's Key". It was a great! The book took place in France, the storytelling changed points of view every chapter during the first half of the book. It flipped flopped between a modern day American women who moved to France and married a Frenchman and a young ten year old girl, Sarah who was rounded up along with her family in the Vel D'Hiv round up of Jews in France. I do not want to give away an emotional and moving story, but I can tell you that will not forget the Holocaust.
Tuesday, April 20, 2010
Vegan Strawberry Shortcake!
This weekend I bought a 4 lb pack of strawberries. I was looking up some recipes to use up some of those yummy strawberries. I came across this one. I used vanilla soy milk and regular butter not vegan.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:•About 3 cups fresh strawberries, hulled and cut into halves
•¼ cup and 2 T. white sugar, plus more for sprinkling
•1 ½ cup all-purpose flour
•¼ cup and 2 T. white sugar
•2 ½ t. baking powder
•¼ t. salt
•6 T. dairy-free soy margarine, cut into pieces
•½ cup unsweetened plain almond milk, soymilk or rice milk
•Dairy-Free Vanilla Ice Cream, either store-bought or homemade
Preparation:
1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment and set aside. In a medium mixing bowl, toss the strawberries with the 2 T. sugar until well coated. Cover and place in the refrigerator for about 20-30 minutes.
2. Meanwhile, make the biscuits. In a food processor, mix together the remaining ¼ cup sugar, flour, baking powder and salt until well-mixed. Add the dairy-free soy margarine, pulsing until the mixture resembles fine crumbs. With the machine still running, add the non-dairy milk alternative gradually, until the dough just begins to hold together and pull away from the sides of the bowl.
3. On a lightly floured surface, turn out the dough and pat into 8 small round biscuits. Transfer the biscuits to the prepared baking sheet, sprinkle lightly with sugar, and bake about 18-22 minutes, or until golden. Allow the biscuits to cool on the baking sheet. To serve, place two biscuits on each plate with a scoop of dairy-free vanilla ice cream and a helping of the sugared strawberries.
Prep Time: 10 minutes
Total Time: 35 minutes
Ingredients:•About 3 cups fresh strawberries, hulled and cut into halves
•¼ cup and 2 T. white sugar, plus more for sprinkling
•1 ½ cup all-purpose flour
•¼ cup and 2 T. white sugar
•2 ½ t. baking powder
•¼ t. salt
•6 T. dairy-free soy margarine, cut into pieces
•½ cup unsweetened plain almond milk, soymilk or rice milk
•Dairy-Free Vanilla Ice Cream, either store-bought or homemade
Preparation:
1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment and set aside. In a medium mixing bowl, toss the strawberries with the 2 T. sugar until well coated. Cover and place in the refrigerator for about 20-30 minutes.
2. Meanwhile, make the biscuits. In a food processor, mix together the remaining ¼ cup sugar, flour, baking powder and salt until well-mixed. Add the dairy-free soy margarine, pulsing until the mixture resembles fine crumbs. With the machine still running, add the non-dairy milk alternative gradually, until the dough just begins to hold together and pull away from the sides of the bowl.
3. On a lightly floured surface, turn out the dough and pat into 8 small round biscuits. Transfer the biscuits to the prepared baking sheet, sprinkle lightly with sugar, and bake about 18-22 minutes, or until golden. Allow the biscuits to cool on the baking sheet. To serve, place two biscuits on each plate with a scoop of dairy-free vanilla ice cream and a helping of the sugared strawberries.
Monday, April 19, 2010
We had this beef stir fry tonight and it was awesome
I made this tonight. I pulled it out from a file I keep of magazine recipes. It was a hit. Everyone liked it!
The only change I made was that I used jasamine rice instead of long-grain white rice.
Ingredients
Serves 4
Coarse salt and ground pepper
1 cup long-grain white rice
1 pound sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 to 6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoons fresh lime juice (from about 1 lime)
Directions
1.In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
2.Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
3.Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.
The only change I made was that I used jasamine rice instead of long-grain white rice.
Serves 4
Coarse salt and ground pepper
1 cup long-grain white rice
1 pound sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 to 6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoons fresh lime juice (from about 1 lime)
Directions
1.In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
2.Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
3.Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.
Saturday, April 17, 2010
Mayo Clinic Morning Glory Muffins
Straight from the Mayo clinic diet book. Do you think they are as good as Wheatfields?
Morning Glory Muffins
Prep: 15 minutes
Cooking time: 35 minutes
Makes 18 small muffins
Ingredients:
•1 c. all-purpose (plain) flour
•1 c. whole-wheat flour
•¾ c. sugar
• 2 tsp. baking soda
•2 tsp. ground cinnamon
•¼ tsp. salt
•¾ c. egg substitute
•½ c. vegetable oil
•½ c. unsweetened applesauce
•2 tsp. vanilla extract
•2 c. chopped apples, unpeeled
•½ c. raisins
•¾ c. grated carrots
•2 tbsp. chopped pecans (omit if you have nut allergies)
Directions:
1.Preheat the oven to 350 F. Line a muffin pan with paper or foil liners.
2.In a bowl, combine the flours, sugar, baking soda, cinnamon and salt. Whisk to blend evenly.
3.In a separate bowl, add egg substitute, oil, applesauce and vanilla. Stir in apples, raisins and carrots. Add to the flour mixture and blend just until moistened but still slightly lumpy.
4.Spoon the batter into muffin cups, filling each cup about 2/3 full. Sprinkle with chopped pecans and bake until springy to the touch, about 35 minutes.
5.Let cool for 5 minutes, then transfer the muffins to a wire rack and let cool completely. Serve.
Nutritional information:
•Calories 170
•Protein 7 g
•Carbohydrate 25 g
•Total Fat 7 g
•Monounsaturated Fat 2 g
•Saturated Fat 1 g
•Cholesterol trace
•Sodium 195 mg
•Fiber 2 g
Weight Watchers POINTS = 3 per muffin
Morning Glory Muffins
Prep: 15 minutes
Cooking time: 35 minutes
Makes 18 small muffins
Ingredients:
•1 c. all-purpose (plain) flour
•1 c. whole-wheat flour
•¾ c. sugar
• 2 tsp. baking soda
•2 tsp. ground cinnamon
•¼ tsp. salt
•¾ c. egg substitute
•½ c. vegetable oil
•½ c. unsweetened applesauce
•2 tsp. vanilla extract
•2 c. chopped apples, unpeeled
•½ c. raisins
•¾ c. grated carrots
•2 tbsp. chopped pecans (omit if you have nut allergies)
Directions:
1.Preheat the oven to 350 F. Line a muffin pan with paper or foil liners.
2.In a bowl, combine the flours, sugar, baking soda, cinnamon and salt. Whisk to blend evenly.
3.In a separate bowl, add egg substitute, oil, applesauce and vanilla. Stir in apples, raisins and carrots. Add to the flour mixture and blend just until moistened but still slightly lumpy.
4.Spoon the batter into muffin cups, filling each cup about 2/3 full. Sprinkle with chopped pecans and bake until springy to the touch, about 35 minutes.
5.Let cool for 5 minutes, then transfer the muffins to a wire rack and let cool completely. Serve.
Nutritional information:
•Calories 170
•Protein 7 g
•Carbohydrate 25 g
•Total Fat 7 g
•Monounsaturated Fat 2 g
•Saturated Fat 1 g
•Cholesterol trace
•Sodium 195 mg
•Fiber 2 g
Weight Watchers POINTS = 3 per muffin
Thursday, April 15, 2010
Vegan Enchilada Bake--Bob Barkers Favorite recipe!
I'll admit, I will probably add real meat and not worry about vegan cheese. If am fine with going meat free, but I don't like fake meat much! Still looks great though!
Vegan Enchilada Bake
Ingredients:
12 oz frozen vegan burger-style crumbles (Morningstar Farms' work well)
1 packet taco seasoning
2 tablespoons vegetable oil
1/2 cup finely chopped scallions
2 tablespoons all-purpose flour
1 cup low-sodium vegetable stock
2 cans black or pinto beans, rinsed
2 cans enchilada sauce1 bag corn or flour tortillas
3 cups vegan cheddar cheese, shredded
One 4-ounce can green chiles
1 small bag of Fritos, crushed
1. Preheat oven to 375 degrees; spray a 9-by-13-inch baking pan with Pam.
2. In a bowl, coat crumbles with seasoning.
3. Heat oil in a skillet over medium heat; add scallions; cook 3 minutes. Stir in flour; cook 1 minute.
4. Add stock; stir 1 minute.
5. Stir in beans; set aside.
6. Cover bottom of pan with enchilada sauce.
7. Place one tortilla layer over sauce; pour bean mixture on top.
8. Follow with a third of the cheese and half the chiles.
9. Add more enchilada sauce and another tortilla layer.
10. Add burger crumbles, more cheese, the remaining chiles, and enchilada sauce.
11. End with the remaining tortillas, enchilada sauce, and cheese.
12. Cover with foil; bake 30 minutes.
13. Remove foil; sprinkle Fritos on top.
14. Pop back in the oven for 15 minutes.
Serve with vegan sour cream. Reheats in the toaster oven really well
Vegan Enchilada Bake
Ingredients:
12 oz frozen vegan burger-style crumbles (Morningstar Farms' work well)
1 packet taco seasoning
2 tablespoons vegetable oil
1/2 cup finely chopped scallions
2 tablespoons all-purpose flour
1 cup low-sodium vegetable stock
2 cans black or pinto beans, rinsed
2 cans enchilada sauce1 bag corn or flour tortillas
3 cups vegan cheddar cheese, shredded
One 4-ounce can green chiles
1 small bag of Fritos, crushed
1. Preheat oven to 375 degrees; spray a 9-by-13-inch baking pan with Pam.
2. In a bowl, coat crumbles with seasoning.
3. Heat oil in a skillet over medium heat; add scallions; cook 3 minutes. Stir in flour; cook 1 minute.
4. Add stock; stir 1 minute.
5. Stir in beans; set aside.
6. Cover bottom of pan with enchilada sauce.
7. Place one tortilla layer over sauce; pour bean mixture on top.
8. Follow with a third of the cheese and half the chiles.
9. Add more enchilada sauce and another tortilla layer.
10. Add burger crumbles, more cheese, the remaining chiles, and enchilada sauce.
11. End with the remaining tortillas, enchilada sauce, and cheese.
12. Cover with foil; bake 30 minutes.
13. Remove foil; sprinkle Fritos on top.
14. Pop back in the oven for 15 minutes.
Serve with vegan sour cream. Reheats in the toaster oven really well
Tuesday, April 13, 2010
Homemade popsicles
Prep time: about 1 to 2 hours
Ingredients:
•1 8-oz. container of your favorite flavor of yogurt
•popsicle sticks
•small paper cups
•plastic wrap
Directions:
1.Pour yogurt into paper cups. Fill them almost to the top.
2.Stretch a small piece of plastic wrap across the top of each cup.
3.Using a popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
4.Put the cups in the freezer until the yogurt is frozen solid.
5.Remove the plastic wrap, peel away the paper cup, and eat your pop
Ingredients:
•1 8-oz. container of your favorite flavor of yogurt
•popsicle sticks
•small paper cups
•plastic wrap
Directions:
1.Pour yogurt into paper cups. Fill them almost to the top.
2.Stretch a small piece of plastic wrap across the top of each cup.
3.Using a popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
4.Put the cups in the freezer until the yogurt is frozen solid.
5.Remove the plastic wrap, peel away the paper cup, and eat your pop
Friday, April 9, 2010
The thrill is gone...
So for the next two weeks the doctor recommended a "cleansing diet". Not the crazy lime and water for four days, but no processes foods, dairy or wheat, caffeine or alcohol.
I replace all of my junk with fruits and veggies. The idea is to give my digestive tract a big break then slowly reintroduce everything back in. We'll see how it works!
I am on day of 2 of 14. I think if anything this experience is teaching me how much junk I really do grab here and there without even realizing it. I am craving coffee, and a Mr Pibb. We have lots of extra candy around the house from Easter, all slowly calling my name, "Saarrraaa eeeeaaat meee!". My only saving grace is my upset stomach and knowing that this might help settle it down a bit.
Tonight for dinner we are going to have fresh Mahi Mahi with stir fry veggies, kiwi & pears!
I replace all of my junk with fruits and veggies. The idea is to give my digestive tract a big break then slowly reintroduce everything back in. We'll see how it works!
I am on day of 2 of 14. I think if anything this experience is teaching me how much junk I really do grab here and there without even realizing it. I am craving coffee, and a Mr Pibb. We have lots of extra candy around the house from Easter, all slowly calling my name, "Saarrraaa eeeeaaat meee!". My only saving grace is my upset stomach and knowing that this might help settle it down a bit.
Tonight for dinner we are going to have fresh Mahi Mahi with stir fry veggies, kiwi & pears!
Thursday, April 8, 2010
Sweet Tortillas
1/2 cup reduced-fat cream cheese, softened
1 Tbs honey
Dash vanilla
4 whole-wheat soft tortillas (6-inch size)
1/4 cup raisins
1/4 cup grated carrots
Stir together cream cheese, honey, and vanilla in a small bowl; spread 2 Tbs on each tortilla. Top tortillas with 1 Tbs each of raisins and carrots. Fold in half; cut into 2 triangles.
Wednesday, April 7, 2010
Tortilla Soup!
Ingredients:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Directions
1.Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2.Preheat oven to 400 degrees F (200 degrees C).
3.Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Friday, April 2, 2010
Josie is a big girl
Tuesday, March 30, 2010
I can't wait for the summer with this snack
I always have more cucumbers over the summer than I can eat. Here is my newest solution! Who is in?
•Small cucumbers, such as Kirbys
•Small container of plain yogurt
•Salt
•Cumin
Halve cucumbers lengthwise and scoop out seeds. (A melon baller works great for this.) Mix some plain yogurt, a pinch of salt and a dash of cumin in a bowl. Spread into hollowed cucumbers
•Small cucumbers, such as Kirbys
•Small container of plain yogurt
•Salt
•Cumin
Halve cucumbers lengthwise and scoop out seeds. (A melon baller works great for this.) Mix some plain yogurt, a pinch of salt and a dash of cumin in a bowl. Spread into hollowed cucumbers
Great Cheese cake snack!
Another great snack recipe. I am going to have to buy a few thisngs for this one, but I am excited for the kids. They will love it...dairy free Sara will have to wait for something else. Do they make dairy free cream cheese? Hmmmm.....
•3 ounces of cream cheese, softened for 10 seconds in the microwave
•3 tablespoons strawberry jam
•A few sheets of graham crackers, broken into squares or rectangles
Mix the softened cream cheese with the jam. Spread a little of the mixture on top of each graham cracker. Either eat right away, or chill for 30 minutes. The grahams will soften and become more like a cheesecake crust, and the topping will firm up.
Sunday, March 28, 2010
Soy Dream Ice Cream is a Dream!
Score one for me!
Friday, March 26, 2010
A tasty new snack
Here is a snack I made on a wing and a prayer yesterday. It tasted so good. It is probably a bit too high in sodium and calories, but delicious. It balances sweet and salty quite well.
Here is how I made it.
Peanut Butter
Raisins
Long Stick Pretzels
Directions:
Break pretzel in two, then spread butter on top 1/2 of pretzel. Press raisins into peanut butter and then you are done!
Thursday, March 25, 2010
Do you lunch?
Lunch time usually consists of Josie and I just throwing a sandwich and some carrots on a plate. It is incredibly boring and has no variety. I was thinking of ways to throw in some spice...and was coming in lacking. Here are Josie's lunch suggestions:
Macaroni and Cheese
Speghetti
Salad & Ice Cream (read yesterday's post)
Egg Sandwich
PB & J Sandwich
Go out to Eat ----This is my favorite!
Since I have no brain of my own, here are some ideas I googled....
This looks so fun and crazy, I think the Hoods will have to try it!
Banana Dog
Ingredients
1 hot dog bun (whole wheat, if possible)
1 tbsp. (15 mL) peanut butter (or cream cheese)
1 tbsp. (15 mL) strawberry or other jam (or honey, if preferred)
1 whole banana
raisins, shredded coconut or chopped peanuts
Cooking Instructions
Spread one inner surface of a split hot dog bun with peanut butter or cream cheese. Spread the other side with jam or honey. Wrap in plastic wrap and place in your child's lunch bag. Also, pack a whole banana (in the peel) and a small container of toppings, such as raisins, coconut, peanuts or whatever else you can think of.
At lunchtime, your child can peel the banana and place it in the bun, sprinkle on the toppings and eat.
This one takes time, but sounds great!
Polenta Squares
These easy-to-make, easy-to-eat yellow polenta squares will add a bit of color and a blast of fun to any lunch. Make them for dinner and pack the leftovers for lunch. Makes 8 servings
Prep/cook time: about 35 minutes
Ingredients:
4 cups water or stock
1 cup coarse yellow cornmeal or grits
1 teaspoon salt
1-2 tablespoons butter or olive oil
Bring the water to a boil, and add the salt and butter or oil.
Slowly add the cornmeal, stirring constantly with a wire whisk.
When the mixture starts to boil, turn the heat to low.
Stir every few minutes until the grain has swelled and the mixture has thickened (about 30 minutes).
Turn off the heat.
Pour the polenta into a baking dish and smooth the surface with a large spoon or spatula. (The polenta should be ¾- to 1-inch deep.)
Cover and refrigerate for at least one hour.
Cut into squares and serve.
Cucumber Chains
Cut a cucumber into 2-inch long cylinders.
Remove the core with a paring knife.
Slice it into ¼-inch rings.
Make a slit in every other ring.
Link the rings together to form a chain.
This one sounds really great! Though not great for a lunch packed before school!
Fruit Triangle Treats
Our kids love eating these fruit wedges as a breakfast treat and as a lunch treat the following day. Try it with other types of fruit, such as, peaches or blueberries, or sprinkle with granola, sunflower seeds, or sesame seeds.
Prep time: 15 minutes
Cook time: 30 minutes
Preheat the oven to 375° F.
Ingredients:
4 medium apples, peeled, cored, and sliced into ¼ inch slices.
1 tablespoon walnut or other high-quality oil
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons ground cinnamon
3 eggs
½ cup milk or soy milk
½ cup whole-wheat flour
Pour the walnut oil into a 10-inch pie pan and spread to cover bottom.
Pour the lemon juice, honey, and 1 teaspoon of the cinnamon over the apples and mix.
In a medium-size bowl beat the eggs well.
Add the milk or soy milk.
Combine the whole-wheat flour and the cinnamon.
Add the whole-wheat mixture to the egg mixture and stir to form a batter.
Pour the batter into the oiled pie pan.
Place the apple slices on top of the batter, covering the surface. (The apples will sink into the batter.)
Bake at 375° F for 30 minutes or until the batter is firm and the apples are cooked.
What do you eat for lunch? Add your favorite recipes or your kids favorite lunch box meal!
Macaroni and Cheese
Speghetti
Salad & Ice Cream (read yesterday's post)
Egg Sandwich
PB & J Sandwich
Go out to Eat ----This is my favorite!
Since I have no brain of my own, here are some ideas I googled....
Banana Dog
Ingredients
1 hot dog bun (whole wheat, if possible)
1 tbsp. (15 mL) peanut butter (or cream cheese)
1 tbsp. (15 mL) strawberry or other jam (or honey, if preferred)
1 whole banana
raisins, shredded coconut or chopped peanuts
Cooking Instructions
Spread one inner surface of a split hot dog bun with peanut butter or cream cheese. Spread the other side with jam or honey. Wrap in plastic wrap and place in your child's lunch bag. Also, pack a whole banana (in the peel) and a small container of toppings, such as raisins, coconut, peanuts or whatever else you can think of.
At lunchtime, your child can peel the banana and place it in the bun, sprinkle on the toppings and eat.
This one takes time, but sounds great!
These easy-to-make, easy-to-eat yellow polenta squares will add a bit of color and a blast of fun to any lunch. Make them for dinner and pack the leftovers for lunch. Makes 8 servings
Prep/cook time: about 35 minutes
Ingredients:
4 cups water or stock
1 cup coarse yellow cornmeal or grits
1 teaspoon salt
1-2 tablespoons butter or olive oil
Bring the water to a boil, and add the salt and butter or oil.
Slowly add the cornmeal, stirring constantly with a wire whisk.
When the mixture starts to boil, turn the heat to low.
Stir every few minutes until the grain has swelled and the mixture has thickened (about 30 minutes).
Turn off the heat.
Pour the polenta into a baking dish and smooth the surface with a large spoon or spatula. (The polenta should be ¾- to 1-inch deep.)
Cover and refrigerate for at least one hour.
Cut into squares and serve.
Cucumber Chains
Cut a cucumber into 2-inch long cylinders.
Remove the core with a paring knife.
Slice it into ¼-inch rings.
Make a slit in every other ring.
Link the rings together to form a chain.
This one sounds really great! Though not great for a lunch packed before school!
Fruit Triangle Treats
Our kids love eating these fruit wedges as a breakfast treat and as a lunch treat the following day. Try it with other types of fruit, such as, peaches or blueberries, or sprinkle with granola, sunflower seeds, or sesame seeds.
Prep time: 15 minutes
Cook time: 30 minutes
Preheat the oven to 375° F.
Ingredients:
4 medium apples, peeled, cored, and sliced into ¼ inch slices.
1 tablespoon walnut or other high-quality oil
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons ground cinnamon
3 eggs
½ cup milk or soy milk
½ cup whole-wheat flour
Pour the walnut oil into a 10-inch pie pan and spread to cover bottom.
Pour the lemon juice, honey, and 1 teaspoon of the cinnamon over the apples and mix.
In a medium-size bowl beat the eggs well.
Add the milk or soy milk.
Combine the whole-wheat flour and the cinnamon.
Add the whole-wheat mixture to the egg mixture and stir to form a batter.
Pour the batter into the oiled pie pan.
Place the apple slices on top of the batter, covering the surface. (The apples will sink into the batter.)
Bake at 375° F for 30 minutes or until the batter is firm and the apples are cooked.
What do you eat for lunch? Add your favorite recipes or your kids favorite lunch box meal!
Wednesday, March 24, 2010
Welcome to Crazy, Easy & Fun
The idea of this blog came from talking to a number of friends who are trying to change thier lives by eating healthy. I thought we could all congregate here for ideas and fun!
Today, was the dreaded "Salad Night", even Jim dreads this night. The one glimmer of hope my family holds onto is that Salad night always comes with dessert.
Tonight's Dinner:
Salad: Mixed Green Salad with carrots, peas, croutons and leftover curry chicken. We also had whole wheat bread with olive oil. I thought it was delicious. The kids ate it too...with just a little bit of whine.
Dessert: Since Andrew brought home a terrific report card, we decided to treat him to a fun dessert. Normally, this is ice cream. However, since my recent need to live dairy free we went with free pie Wednesday at Village Inn. The kids each had a heaping helping of peanut butter butter cup pie with hot chocolate. They had to be ready explode! They enjoyed every moment.
What did you have tonight? Tomorrow, we are going to have homemade chicken noodle soup yummy!
Today, was the dreaded "Salad Night", even Jim dreads this night. The one glimmer of hope my family holds onto is that Salad night always comes with dessert.
Tonight's Dinner:
Salad: Mixed Green Salad with carrots, peas, croutons and leftover curry chicken. We also had whole wheat bread with olive oil. I thought it was delicious. The kids ate it too...with just a little bit of whine.
Dessert: Since Andrew brought home a terrific report card, we decided to treat him to a fun dessert. Normally, this is ice cream. However, since my recent need to live dairy free we went with free pie Wednesday at Village Inn. The kids each had a heaping helping of peanut butter butter cup pie with hot chocolate. They had to be ready explode! They enjoyed every moment.
What did you have tonight? Tomorrow, we are going to have homemade chicken noodle soup yummy!
Subscribe to:
Posts (Atom)
