Showing posts with label healthy food. Show all posts
Showing posts with label healthy food. Show all posts

Wednesday, February 26, 2014

Chocolate Banana Pudding (guilt free!)

Pudding happened to be the first sweet treat I shared with my little when he started solids. The key to this guilt free deliciousness lies in the bananas, the riper the better, basically if they're covered in brown spots you're good to go! Grab these 4 simple ingredients pictured below and a blender or food processor. Blend 2 ripe bananas, 1 tbs. raw cocoa powder, 1 tsp. vanilla and maple syrup to taste (1-2 tbs.) blend until smooth and that's it, easy peasy!

Tuesday, October 8, 2013

Chicken Pot Pie (with shortcuts!)

I have been seriously craving chicken pot pie for at least a month now and with the cooler weather of fall setting in this comfort food down home dish really hits the spot. After reading the ingredients list of the "good pot pie" at Whole Foods, which included enriched flour and questionable gmo ingredients, I knew I was destined to make my own.


 For being a member of the humble casserole  family, when done right this soul nourishing meal has a high maintenance diva side. In order for it to taste right and for the veggies to keep their integrity each component needs to be cooked separately before whisked away into a oven safe dish and left only to do it's thing. I've been making a crock pot half chicken every week so figuring out another thing to do with the bits of dark meat is a blessing, so that took care of the chicken part.

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

If you google "blueberry muffin" there's an estimated 4,540,000 search results that come up for recipes. It's kind of a thing :) and I'm not so sure these muffins are super unique but they are "healthy" as far as muffins go and I take great pride in using ingredients and methods that result in delicious food & can be eaten for breakfast or snacks alike. The key here is substitutions and I'm not talking about subbing applesauce for oil or butter, because let's face it a little fat makes things YUMMY! Here's the original recipe I pulled from "The Joy of Cooking" cookbook. I use their recipes for a starting point most of the time because it's classic, simple and I like the fluid layout. However once I'm finished it doesn't look much like this at all, but baking is a science more than a free flowing art form like cooking can be so I try to stick to the dry/wet ingredient ratios.

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 400
Grab 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

I do most of the grocery shopping around here and I've noticed lately we've gotten into a dinner time rut and there's nobody to blame but me! In an effort to eat as local as possible I shop at the farmers market every week, sometime twice. I realized this morning that I have my "routine" there and I haven't ventured from it much recently. Today I  challenged myself to get something I have never bought before, which I thought might be a trial since I am a huge veggie lover. When put to the test, I found there were whole booths I mindlessly pass up on a regular basis. Today I found beautiful oyster mushrooms from Old Milburnie Farm and even though I'm not a fan of mushies, my husband loves them so I bought a few ounces. Later on when I went to Whole Foods to find a friend for the mushies I by chance started talking to one of the guys at the fish case (I never buy fish) he suggested that a pecan crusted tilapia would work fabulously with the mushrooms. I love fish but the hubby isn't a huge fan but I thought since I bought those lovely mushies it might be ok. The results exceeded my expectations, I now can no longer say I don't like mushrooms and fish might make more of an appearance at our house!

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!)

A few weeks ago we had a tie dye party at our house and all the moms were kind enough  to bring a snack to share. Between you and me there's always that one mom (or dad) who brings the "WIN" and this time it was my friend, Tara with this scrumptious recipe from the Paleo Mom blog. I have made these about a dozen time in the last two months and as I sit here and savor the smell of the most recent batch cooling on the oven I decided these little bars of heaven must be sang about!The paleo diet basically is the absent of grains so instead of being filled with carbs these nut, coconut and chocolate delights boast loads of protein and fiber, making them a great on the go snack. The ingredient list is kind of long but most (if not all) depending on the store you go to can be found in the bulk section. Also it's stressed on the website but I highly recommend reading all the directions first then following them to a T. These little pups are a science but Oh Oh Oh SOOOO WORTH it!





Wednesday, July 10, 2013

Raspberry Strawberry Coconut Milk Popsicles

Well it's finally summer time here in lovely North Carolina and by summer time I mean well into the 90's everyday. Besides going to the pool on the daily I like to have my freezer well stocked with frozen treats of goodness. This Popsicle recipe is really as easy as putting all three ingredients in the blender and filling up Popsicle molds. I used about a cup of each strawberries and raspberries (frozen) and a can of light coconut milk, Z loves them!  What's your favorite Popsicle recipe?!






















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

There is something to be said about bite sized little snacks that you can grab on the go, and I have to admit I have been tempted, on more than one occasion to buy those shiny bright colored packages filled with convenience foods. Well tempted until I turn the box over and read the epic ingredients list.  These little muffins fit the bill, barley hitting the double didgits with ingredients, they're easy to make and store. I like to pack them together in small snack bags with about 3-5 in each and freeze them. If they're taken out in the morning, by lunch time these satisfying little munchkins are ready to go!


  • 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
Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners or lube 'em up with oil.
Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, coconut oil, maple syrup, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened then mix in the chopped dates .
Divide batter among lined mini muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 15 minutes. Transfer muffins to a rack and cool slightly.

Monday, April 29, 2013

Sunday Dinner: Gluten Free Veggie Filled Lasagna Roll-ups

I know,  I know it's Monday but I was so busy cooking yesterday writing everything down seemed, well, daunting :) I like to cook a big meal on Sunday since my husband is home and I have a little extra time in the kitchen. My favorite part about this..... leftovers to send for lunch or to have for dinner another night! Win :) I've been on a long journey the past few years from processed foods to the more natural variety, switching to whole wheat everything was a feat, I mean one of my favorite dishes was a double serving of angle hair pasta with salt and butter! But now that I'm on the  whole wheat train, it's not so bad in fact I'm a bit of a junkie when it comes to health food. The one simple reason, it makes me feel good, like running on a more efficient gasoline. That being said recently I have had a bit of a tummy ache when I eat too much pasta so I picked up these bad boys at whole foods yesterday, they'll set you back about 5 bucks but it works just as well as wheat pasta I think and it makes a whole casserole dish. I did learn 3 important things about this pasta though:

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

I love eating clean whole foods, that being said, I also enjoy a treat every now and again. Recently I walked through the cookie aisle at whole foods and realized there was one vital thing missing....a damn good chocolate chip cookie without refined sugar. I thought to myself "how is this even possible?!" even if you use chocolate chips with a high cocoa content, there's still that pesky bit of sugar. Don't get me wrong, sugar is delicious but I don't like the way I feel when I eat it, sometimes even in small doses. Then it occurred to me, I would just go straight to the source, cocoa nibs! Then I figured I might as well continue with the super food trend and came up with these little diddies, if you're not committed fully to the idea of a "healthy cookie" I hear ya, try using the "I'm on the fence" suggestions :) For everyone else, I truly hope you enjoy them as much as I do!



  • 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 
On the fence?
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

It's the new year and loads of people are making promises to eat healthy and  exercise. I already do that, well more eating than exercising, but definitely the healthy part. Smoothies are a favorite around here with the guys but I'm a grab a muffin and go kind of gal so every once in a while I concoct a muffin to fit whatever flavor I may be craving. One summer I volunteered at a holistic learning center in up state New York and one of the major perks was access to yummy food. Strawberry hemp crack, a granola re-named by the staff for it's ability to get one hooked immediately for life became a favorite. I happened to find said granola at Whole Foods in the bulk bin one day and gasped (out loud) at the sugar content. Needless to say I suddenly realized it really was crack and sadly didn't buy any. I still longed for that glorious flavor and although it's not exact these are pretty darn close. These bad boys are loaded with protein so they're great for a pre gym work out and my favorite part, they can be frozen and they thaw easy, no need to feel like I have to eat 15 muffins in 3 days. Yay!


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!