Wednesday, February 26, 2014
Chocolate Banana Pudding (guilt free!)
Tuesday, October 8, 2013
Chicken Pot Pie (with shortcuts!)
I used a mix of light and dark meat so it wasn't gamey tasting, around 2 cups of chicken. I pulled it off the bone cold, chopped it up and set aside. A chicken breast would work as well, chop it up into bite sized pieces season with pepper, garlic and cook in the oven (bonus points for using the same dish you will be making the casserole in, plus less dishes!) at 375 for about 30 minutes.
Coming up is the hardest part, and I promise it's easy :)
Make a Rue
A rue consists of equal parts flour and fat. For my pot pie in a deep 8x8 baking dish I used 1/2C butter and 1/2 C flour. Let fat melt completely then stir in flour bits at a time. When it's nice and thick and you're terrified it's going to burn start adding bits of chicken broth (or cream if you're a traditionalist) I like to use chicken broth because it's less fatty and I had the best broth on hand from my crock pot chicken. I used about 2 cups total just keep adding as it thickens, also a little Parmesan cheese goes a long way! Once that's done all you have to do is construct using the shortcut methods!
Mix chicken, rue and about a cup of frozen organic mixed veggies (I like the pea, carrot, corn blend) and place evenly in the casserole dish. Then lay a thawed out prepared crust, the Wholsome whole wheat pie crusts from the frozen department from Whole Foods have 6 ingredients and everything's organic. Don't get me wrong I love me some home made lovealicious crust, but it's just not always practical!
Bake at 400 for 25-30 minutes, then dance a jig and eat pot pie!!
Friday, September 20, 2013
How to Make Delious Healthy Muffins
Let's start with the flour I always use a mix of unbleached all purpose flour and whole wheat flour. Using all whole wheat flour makes baked goods too dense but you can go a 1:1 ratio and it works out great. Enriched flour is basically flour stripped of all it's nutrients and pumped full of "nutrients" usually of a very questionable quality level.So I opt for the OG flour and trust I'll get my iron & vitamins elsewhere. You can read more about enriched flour at The Global Healing Center blog. Ok, enough of that tangent!
The next thing I always substitute if possible is Greek yogurt for milk or cream, now since I'm baking with it the pro-biotic quality diminishes but the cup this recipe calls for adds a whopping 22 grams of protein!
Coconut oil has been getting a lot of attention lately, and for a good reason it's an amazing product. Aside from putting it on my hair as a leave-in conditioner and on my skin as a fabulous moisturizer I also eat it for many health benefits. If you don't like the taste of coconuts, don't worry it's undetectable when it's cooked. Dr. OZ has a great explanation of coconut oil on his website.
The last major change is ditching the sugar, raw organic or otherwise and using maple syrup instead. I promise it doesn't make your muffins taste like maple syrup just a hint of maple flavor if you have a refined pallet or if you're like me you probably won't taste it at all. Including all of maple syrups health benefits I love it mostly because it doesn't spike the blood sugar the way straight sugar does.
Now that all of that is out of the way, let's get to the how we make these awesome little fluffy balls of goodness!
Preheat oven to 400Grab a helper
Sift together
1 C whole wheat flour
1 C unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
In another bowl whisk together
2 eggs
1 C yogurt
3/4 C maple syrup
6 tablespoons coconut oil
1 teaspoon vanilla
Mix in flour mixture until there are no more clumps but it will be kind of thick, almost like play dough. At this point you have what I like to call a "master recipe" you can add various things you love (nuts, fruit, mini chocolate chips) and make a plethora of combinations. In this case I added a healthy cup of blueberries we had left in the freezer from our blueberry picking trip earlier last summer. It's that's about it easy breezy, just oil or line a muffin pan fill those bad boys up (about 3/4 the way) and bake for 12-15 minutes or until golden brown on top and when they come clean when poked with a toothpick.
Try to share!!!
What are your favorite substitutions for classic recipes?!
Friday, September 13, 2013
A Meal Born From Compromises
Here's my Recipe for Pecan Crusted Tilapia with Asian Inspired Stir Fry
For the Fish
I kind of cheated here because I'm not familiar with cooking fish so I bought the pecan crusted tilapia from the fish case at whole foods. If you wanted to DIY it would be pretty easy I'm going to do that next time. I cooked it on a metal rack, the rack allows air flow so both sides are crispy instead of one crispy and one soggy side. Place the metal rack on top of a cookie sheet and bake @ 375 for about 10 minutes on each side.
I sliced up the oyster mushrooms, sauteed them on medium heat with butter and set aside
While the fish is in the oven I cut up the Veg. I used the following veggies, but anything could be added or left out.
Red Peppers, sliced into strips
Bock Choy (I chopped the bottoms and tossed those in first and reserved the greens for later since they cook so fast)
Carrots cut in matchsticks
Thin green beans
Pea shoot sprouts (for garnish)
On medium to high heat warm up some oil just enough to cover the bottom of the pan (I used coconut oil) brown 2-3 cloves of garlic and fresh ginger then toss in all veggies (except greens and mushrooms) and cook until soft but not mushy. Then toss in the greens, mushrooms add a swirl of rice vinegar, sesame oil and a smidge of Bragg's liquid aminos or light soy sauce. And there you have it a quick easy meal fit for royalty!
Thursday, September 5, 2013
Chewy Granola Bars (gluten free!)
Wednesday, July 10, 2013
Raspberry Strawberry Coconut Milk Popsicles
10 Tips to Get Your Lovely to Eat Healthy Food
I feel like I've been having the same conversation over and over with other parents when I'm out. "Little Billy Joe Bob ate well until he was 14 months old"
"Sally ate all her veggies until she went to school"
and the list of excuses go on and on "quick health food is expensive" and my personal favorite "I made my own organic baby food and now my kids eat fruit roll-ups"
Here's the real deal and I know because I've been there with my own child. As they get larger that precious little baby whose lips you wouldn't let anything but the most sacred ingredients pass turns into a back talking wild child who refuses to eat until they are on the verge of a severe meltdown and out of total desperation you give them whatever you can find. Sometimes that is a bag of cheezits from a vending machine at the gym, or a juice from starbucks, the lolipops from the bank or treasure chest from Trader Joes and yes there's "healthy" grab and go options but most of them are loaded with sugar and here's the thing about sugar....sugar begets sugar. It's easy to turn our bodies on to a sugar burning state. In the world of a toddler where time is of the essence, they delight in the quick energy of a juice and feel that's enough energy to sustain them. The problem is, that's not enough energy to sustain them and the cycle repeats itself constantly, then the cycle becomes habit.
I recently did this with bagels, now bagels aren't all bad but my little guy is sensitive to gluten but he LOVES blueberry bagels. So for a while I would just buy him a bagel when we were shopping at Whole Foods as a treat to bypass the sugar doom kids club wagon. After a couple weeks I kind of forgot how out of control his behavior gets when he's been eating loads of gluten and I bought a whole bag of bagels thinking Z really likes these and they're great on the go. Three days later I had a manic child who only wanted to eat pasta, bagels and fruit strips.
I decided to make this list as a reminder for myself and for anyone else who finds themselves in the same cycle. I am going to tack it to my fridge as a reminder when I make grocery lists and pack lunches!
1. Ditch the Juice and Drink Water Instead
We all know water is good for us, we're made of mostly water after all! Most of the time when we're "hungry" we're really just thirsty and it's our bodies telling us we're starting to dehydrate. Juice is not a whole food, if you've ever juiced before you know what I mean. You throw loads of fruits and veggies into a giant machine and out comes a tiny bit of juice. Then you're left with all the good stuff to dispose of. The good stuff is pulp filled with fiber and most of the fruits and veggies nutrients. I've found it helpful to leave water out at all times as a reminder. Z has a special cup that is only for water and when he's really fighting it we make "lemonade" which is water over ice and a squirt of lemon. Making it special in some way helps kids appreciate it's importance.
2. Be the Example
I once read a really powerful quote, I forget where and who said it but I never forgot it " Don't be concerned that you child doesn't listen to you, be concerned that they watch everything that you do." This was a real game changer for me , it's taken some real "reprogramming" but most of the time before I say anything I noticeably role play what I'd like my little to do and most of the time it works. I also try to keep this in mind when I'm driving and absolutely with what I eat.
3. Make Your Own "Snack Packs"
When I get home from the grocery store one of the first things I do is cut up extra veggies and divide the crackers, cheese and anything else I think will be ok for a couple days in the fridge. Then I disperse them into little Tupperware compartments and stack them in the fridge. I originally starting doing this for Z in the morning (he's an early riser)! But then I quickly realized that having a prepared snack was brilliant for several reasons, running late in the morning they make a quick makeshift lunch and also in a pinch when running out the door for the park or just as a snack when I'm in the middle of something and can't prepare something right then. Z likes the way it gives him independence by picking what he wants and getting it himself. Win!
4. Have an Emergency "Car Pack" filled with nuts, dry fruit and ziplock bags with individual servings of pretzels exc. this allows for more healthy choices and not being at the whim of a gas station, vending machine or just not having anything and risking a meltdown. If it's hot outside keep in mind things that melt, I have lost many protein bars and trail mixes with little chocolate nibs to the heat!
5. Compartmentalize Foods
I am a stickler for everyone eating the same meal, I am not a short order cook! That being said I do know that kids have a different perspective on food than adults. If I am making a very spicy dish for the fam. I will take a bit out for Z before it gets too hot. He almost always eats what we eat but I have better luck putting like things together rather than mixing it all together. For example if we have a Greek salad instead of giving him a bowl of mixed salad I give him a plate with olives, tomatoes, cucumbers. lettuce, a little dipping bowl of Greek dressing and even a pepperoncini to try.
6. Little Chefs
Allowing children to be involved in the process of "food production" gives them an appreciation of where their food comes from and how much work it is to gather, prepare and clean up afterwards. Let them crack eggs, mix ingredients and even maybe pick dinner one night a week. Having a garden, or visiting a farm teach them where food comes from rather than magically appearing at the super market. They will most likely be more willing to try something they grew from a seed or small plant. This is Z with the sunflower he planted at school and transferred to our garden, he checks on it first thing every morning!
7. Snacking is OK!
We are natural hunter and gathers, it's natural to eat bits at a time . The first thing most diets say is to eat 5-6 small meals a day instead of 3 large ones. Kids are naturally good at this, we as parents just need to make sure they have access to healthy snacks at all times. Recently I read an article in parent magazine ringing alarm bells about snacking and yes if snack options are crackers, juice and chips snacks can pose a potential problem. However if the quality of snacks are high who cares if kids eat an epic dinner? Seriously if they love eating in the car offer carrot sticksif it's the only thing available they might just give it a go! Our favorite snack right now is the back yard forging snack, here's what Z had today for one of his snacks.
8. No Snacking in Front of the Television!
This may seem like a no brainier, but let's face it, it happens. It's 10 after 5 you just got home from the park and need to get diner started. You pop on a video for the bambinos, they're hungry from running around all afternoon and grab a box crackers to accompany their show. Before you know it dinners ready and they're not hungry anymore. We tend to over eat while sitting in front of the television because we're not listening to our bodies, if this becomes a habit we lose our ability to listen altogether. I'm not saying we don't have the occasional popcorn with a movie, what childhood is complete without that?! But it definitely is a treat. If they insist on having something to satiate them while watching try handing them their super awesome water or "lemonade".
9. Food Rituals
Eat dinner together as much as possible or at least keep your babes company while they eat to let them know food and eating is an important process!There are numerous studies singing the praises of eating together for many reasons beyond kids eating more veggies and trying new foods. According to research children that eat with their families on average of five night a week are more likely to get better grades and make better choices when faced with peer pressure.
10. It's All About Branding!
I recently went crazy making all kinds of "bites", "balls" and various concoctions I found on pintrest. Z refused to try any of them even though I promised they were delicious. That is until I started calling them things like "sneaky ninja quiona bites" and "manic monkey muffins" then I had to hide them if I had any hopes of eating any!
What's your favorite trick to get you littles to eat healthy food?!
Apples and Almond Butter
I have a hard time eating breakfast in the morning, I know it's a great choice I always feel better and make better food choices later in the day when I eat breakfast. However there are still at least 3 days a week I either forget or am just "not hungry". I've heard a couple theories on this one being breakfast is breakfast, pick something you like and eat it everyday. That one is definitely not for this food lover! The other was not to eat the same thing everyday so you get a variety of nutrients. Either way the general consensus agrees, breakfast is not to be missed! In an effort to be more consistent with brekie I am going to post a photo every morning of what I eat. Today is one of my particular favorites apples and almond butter with a smidge of honey. It's simple, classic and downright delicious! The honey is more for flavor than sweetness the apples are plenty sweet so I just stir in about a teaspoon into the almond butter.
Enjoy!
Wednesday, May 1, 2013
Coconut Muffins
- 1 1/4 cups organic sprouted whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 very ripe bananas, mashed (3/4 cup)
- 1 stick (1/2 cup) coconut oil, melted
- 1/4 C maple syrup
- 1/2 C chopped dates
- 1 large egg
- 1/2 teaspoon vanilla
- 3/4 cup sweetened flaked coconut
Monday, April 29, 2013
Sunday Dinner: Gluten Free Veggie Filled Lasagna Roll-ups
1. It does not puff up at all, what you see is what you get on the plus side though you can boil them all at once.
2. Since we're going to be molding & baking these only cook them for 8 minutes, set a timer! If they get mushy it's game over.
3. Rinse with cold water after draining and let them sit for a moment. Not rinsing will leave you with a starchy residue, nobody wants that!
For the pasta filling:
2 small green bell peppers
1 stalk celery
1/4 sweet onion
6 carrot
garlic, basil, oregano and red pepper flakes to taste
Pulse everything (I did it one vegetable at a time) until you have small, almost minced chunks
saute on medium heat with a little olive oil until mostly soft (remember it will cook more later)
Spread a small layer onto each lasagna noodle and sprinkle with an Italian cheese if you want to use cheese. I used an asiago/parmesan blend.
roll it up!
Place in a 9x13 baking dish over a layer of marinara sauce. For my sauce I browned 90/10 local organic ground beef, drained the fat and poured a jar of organic pasta sauce over it and let it simmer while I made the veg. mix. You could easily leave out the meat and make this Veg. Head friendly :)
Cover with sauce and a sprinkle of cheese if using and bake @ 375 for about 30 minutes covered, remove cover and bake for about 10 more minutes. I would highly advise letting cool at least 15-20 minutes before serving (especially if you have kids!) the insides can be a bit molten. This dish is a commitment but it's totally worth it, and with a little self restraint you can have it later in the week for another meal :)
Sunday, April 28, 2013
Super Food Chocolate Chip Cookies
- 1C sprouted organic whole wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon finely ground sea salt
- 1 cup extra virgin organic coconut oil
- 3/4 cup organic grade B maple syrup
- 1 teaspoon pure vanilla extract
- 1 large organic egg
- 1 C raw organic cocoa nibs
Try using whole wheat white flour or half white flour and half whole wheat. Coconut oil is delicious (and good for you!) and doesn't taste like coconuts once it's baked but a stick of butter would work as well or you can use a mix of these as well.
Directions
PREHEAT oven to 375° F.combine flour, baking soda and salt in small bowl.
Lovingly mix coconut oil, maple syrup & vanilla extract in large mixer bowl until creamy. Whisk the egg and work it into the oil/syrup blend.
Gradually fold in flour mixture. Stir in raw cocoa nib (I like to sing during this part :) Drop by rounded tablespoon onto a parchment lined baking sheet.
Bake for 9-11 minutes and cool on a cooling rack (if you can wait that long!)
Tuesday, January 1, 2013
Strawberry Hemp Muffins
In a medium bowl sift together and set aside
2 C sprouted whole wheat flour
1/4 C oat bran
1 tbs baking powder
1/4tsp baking soda
1/2 tsp salt
In a large bowl cream together (all ingredients should be at room temp. for best results)
2 eggs
1 C non-fat Greek yogurt
1/4-1/2 C maple syrup
6 tbs coconut oil (I used a mix of coconut oil and coconut butter, yes coconut butter, I know it does exist! Dreams come true!)
1/4 C shelled raw hemp seeds
1 tsp vanilla
Mix in the dry ingredients with the wet ingredients slowly until well blended. You should have a pretty thick batter at this point.
Throw a cup of fresh strawberries in a blender (more if you like a sweeter muffin) with a splash of liquid (I used hemp milk) and blend until little chunks remain, but not until it's a complete liquid. Now toss them into the batter with a large handful of oats and mix until well blended. Fill a greased muffin pan 3/4 the way full and bake at 400 degrees for 12-15 minutes or until the center clears the toothpick test. Basically the tooth pick is clean after being stuck in the muffin. Let these little studs cool off , an important step, I nearly burnt my tongue with anticipation. I hope you enjoy!

























