Warm the body and cleanse the soul!

Well–finally the holiday season is over. Can we get a collective sigh of relief as we loosen the belt and adjust to our expanded waistlines? I ate, laughed, drank, ate, danced, ate, celebrated family and ate–and ate–did I mention I ate a lot? We had prime rib roasts, gourmet once a year chocolates and wine, mixed drinks–oh man the foods we had!  What did you have? Leave a comment telling us all what your favorite holiday eats were.

Now that they are over–oh my the clean up I have to do with my body. Yeah, the house too but mostly the body. I like to just eat what i want during the winter break and then clean myself up after. I like to think it is the way we are designed to eat–feast or famine, right? No, I am not in a famine state–forbid someone in a profession of health and wellness to advocate famine–I can just imagine the emails on that mention alone! I just like to return to a healthier meal plan of fruits, nuts, legumes and veggies veggies veggies! Oh and hot lemon water–yes please! I am lucky enough to be the recipient of several cookbooks over the holidays as well–all catering to my healthy desires-WOOT! Last nights dinner was based off  a beautiful vegetarian cookbook given to me by a family friend (Thanks Christine!). The book is Good Housekeeping: Vegetarian Meals: Meatless Recipes Everyone Will Love (Good Housekeeping Cookbooks) and I adapted this recipe from the Vegetarian lentil Stew on page 22. I want to also mention WHAT A BORING NAME!?!? This was such a wonderful meal–I can’t wait to have the left overs today for lunch even! The cookbook calls for lentil soup in a can but I can’t find many soups in a can that do not contain gluten so I always make my own. It took all of maybe 2 hours to cook–hands off cooking. The taste was so fresh and alarming with the curry paste and squash. The apple added a subtle sweetness that was a perfect pair to the heat of the curry. The colors were beautiful and appetizing–you will really love this recipe!

Curried Lentil Stew
serves 8 generous bowls

1 1/2 cups yellow lentils
4 cups vegetable broth
4 cups peeled and diced butternut squassh
3 large tbsl red curry paste (pick your own heat)
10 ounces raw spinach
1 large apple
2 teaspoons diced ginger ( I do not peel mine)
2 cloves diced garlic cloves

In a large soup pan add lentils,broth and curry paste–allow to cook for about 2 hours on medium heat. Add in the remaining ingredients except the spinach and cook for another 30 minutes or until the squash is tender–then add the fresh spinach and stir. Once the spinach has cooked down you can serve and eat.  Really–yes it was that simple–crazy I know.

Calories per serving- 190
Protein-9 grams
Carbohydrates- 34 grams
Fat-4 grams

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It is that time of year again–no, not holiday time or shopping time or fattening up the middle time–it is germ time. Sniffles, sneezes and coughs abound when the weather chills. I am not sure if the schools even teach hand washing anymore and I am overwhelmed with the requests for hand sanitizer in the classrooms etc. I send in tissues instead–hand sanitizer won’t be the solution for not washing hands, come on people!

With the colds comes the desire for soups–I love soups, all soups–well so far all the soups I have tried, I am sure Bizarre Foods show will have a few soups that I would leave the table before sipping.  Here is a warm sweet classic vegetarian lactose free soup that you can serve up to the sick little vegan in your own home! ♥

Butternut Squash Soup

2 T olive oil

1 Butternut Squash, peeled, seeded and diced

1 onion chopped

4 stalks celery chopped

2 medium potatoes diced

32 oz veg or low sodium vegetable stock

Salt and pepper to taste

2 cloves garlic chopped

1 t paprika

2 t cumin

In a large soup pot on medium low heat, add the oil, onion,  squash and stock.  Bring to boil, then reduce heat and simmer until the squash is soft when you stab it with a fork.  I then use an immersion blender and make the squash smooth and creamy.  Now add the rest of the ingredients and cook until the potatoes are fork tender.  If you want the soup to be a little thinner, add more stock or water a little at a time.  I like the chunks in the soup but if you want it to be all smooth and creamy just wait to do the blending until the end.

Enjoy.

So, after flipping through some magazines I found a spaghetti frittata idea in the September edition of Health. As an aside–I hate getting a September magazine at the end of July–right now I am getting thanksgiving articles in the magazines -in the month of September magazines are encouraging me to baste the tofurkey bird and unleash the fresh cranberries.  In the words of Paul Simon “slow down you move too fast”. Anyway this recipe was about less costly meals that are healthy enough to actually prepare and share versus the mac and cheese mass produced- costs 10 cents a pound junk that most of us think of when we think of feeding a crowd for less money.I wanted to give this recipe idea a run–Spaghetti Fritatta, eh?  I needed to omit the pasta from the recipe because of the gluten and really the whole idea of spaghetti does not fit in with the level of carbohydrates we want to eat right now. I then thought that spaghetti squash would be a fun substitute to try in the recipe. Spaghetti squash is in season right now and the farm stand is over flowing with it ; since it is only 50 cents a pound it is less pricey than cheap pasta–win, win! i also picked up a ton of other veggies to toss into the mix and of course a dozen of some farm fresh local eggs. Yeah Baby!

Spaghetti Casserole
serves 4

4 cups  cooked spaghetti squash
4 large fresh eggs
1 large red bell pepper diced
1 medium hot pepper diced and seeded
3 cloves minced garlic
1 whole tomato sliced thin
1 large sweet onion diced
3 cups chopped broccoli florets
1 handful fresh basil crushed and chopped
1 spring fresh rosemary diced fine
2 generous pinches sea salt
1 tblspn Olive Oil

Optional Topping –1/4 cup cheddar cheese–shredded

Add all ingredients to a large bowl and mix well. Set in the fridge for at least an hour to marinate and allow the flavors to meld. Preheat the oven to 350 degrees and lightly oil a 9×9 baking dish. Add the marinated raw casserole to the pan and bake for 40 minutes or until the dish is set.  Serve hot.

Other good ideas:

–make a large batch and store for easy lunch grab and goes
–add in chopped bacon or ham
–go heavy on the additional vegetables

Calories Per Serving: 227
Fat: 11 grams
Carbohydrate: 24 grams
Fiber: 5 grams
Protein: 11 grams

Spicy Sweet Potato Fries

Serves 4

2 medium size sweet potatoes–peeled and cut into thick fry shapes
1 tblspn Olive Oil
1 tblspn Creole Seasoning

Heat oven to 350 degrees. In a large bowl add the potato slices and  oil –mix completely coating them well . You can add a bit more oil to ensure the potato is completely covered.  Spread the fries out in a single layer on a non-stick baking pan. Sprinkle the Creole spices over the potatoes–be generous, this will be really delicious!  Cook for 15 minutes, then flip the fries and cook for another 20 minutes until they are fork tender and browned.

Other Good Ideas-

–Spice them up! Try cinnamon and ginger, sea salt and garlic powder, cumin and chile powder–get creative, this is YOUR kitchen!
–Take to a party and serve with Squeaky Gourmet’s Cool Avocado Dip

This is a pie chart directly from our book--see how easy we make this?

Now, consider my garden, as I mentioned in previous posts–it is just a hodgepodge of plants all swirling around and under one another hoping for the best spot in the sun and in the earth.  Well, I have beans growing there! Right near my unnamed squash plant and behind the other mystery plant–I had green beans, wax beans and burgundy beans. The burgundy ones are beautiful  and not pictured here because small children and even smaller bugs also enjoy the flavor and color of this garden harvest!  I did manage to save a large amount of wax beans and decided to give them a toss in a pan to see if I can reasonably recreate the bean dish my sweet husband likes so much.

So, first thing I considered is the beans are crisp and not all flippy-flop when you eat them but they are cooked through so–they must be blanched I concluded in another kitchen genius moment. So, I set up the water to boil, snapped the tops and ends off the beans and prepared the ice bath for the heated yellow veggies.

If you have not blanched a bean–let me walk you through it because it is super easy and weird.

Set up a pan of boiling water and a separate pan filled with ice water.  Add the beans to the rapidly boiling water and boil for 3 minutes, set a timer stand by the stove and let your mind wander for 3 minutes.

Bean ice baths are not as controversial as they look

Once the timer goes off and you fade back into the kitchen activity and away from the daydream, use a large slotted spoon to toss the beans right into the ice bath. This will make them talk!  Let them sit in the ice bath for about 1-2 minutes–you want them to completely stop cooking.  While they were cooling off I set a cast iron skillet on medium high heat and added a slab of butter and let that melt, sizzle and turn slightly brown.  Drain your beans in a colander to completely remove the excess water on the outside of them. Prevents you being burned when you drop these babies into the hot pan.

In the now hot skillet I added a shaved garlic clove–this means I sliced it super thin, my garden does not grow hairy garlic–does yours? I want to see it!  Once the lovely scent of that garlic hits your nose add in the beans and toss to cover them in the butter and garlic.  I tossed them in this for another 3 minutes then removed from the heat, stirred in some sesame seeds and a generous pinch of sea salt and served them up.

Easy Summer meal

I paired the beans with a juicy turkey breast burger as shown.

So, the conclusion my husband had for the closeness or the Chinese restaurant hidden calorie beans and these were– “These almost taste like the ones at the Chinese food place!”   I win!

Really, this is such a simple recipe and so easy to do and was really super yummy. My son’s girlfriend was over when I was making them and I forced one on her as well and she really liked them. So, this garden to table dish is husband and teenager approved!

This post is also being shared on Real Food Wednesdays-click to see more Real Foods!

Farmer Market Cornucopia!

After an afternoon at the market we come home with bagfuls of goodies.  Tomatoes, peppers, onions, and lots and lots of peaches.    Inevitably upon our return home my children declare they are starving.  They want food and they want it now.  I want them to eat healthy.  I want them to have a summer of good foods and good fun.  And I want them to actually enjoy eating the food I make instead of them complaining or feeling forced to eat what they deem inedible.

The boys enjoying the snack--unaware of the goodness it delivers!

I decide to whip up some fresh summer salsa for them.  We all love salsa here and I make fresh salsa weekly.  But today I was feeling bored with the same old ingredients I usually use.  And the aroma from the fresh ripe peaches were tingling my senses.  That’s it!!  I’ll make peach salsa.  It was amazingly good and my children happily gobbled it up.  We didn’t even have any left over to refrigerate for later.   This salsa is sweet and tangy.  My 8 year old asked if there was sugar in it to which I replied no and he could not believe it.  The peaches give a sweet taste that combine with the peppers and onions to make a delightful treat.    If you are looking for a light but filling summer lunch, this will be a hit!

Fresh Peach Salsa

3 fresh tomatoes

2 peppers (one green, one yellow or orange)

1 red onion

3 -4 fresh peaches

1 T lime juice

1 tsp salt

Cut top off tomatoes and spoon out seeds.  Chop tomatoes, green pepper and onion and add to a large bowl.  Gently slice peaches into small bite size bits.  Add to bowl.  Add lime juice and salt. Stir gently.  Refrigerate for 30 minutes to allow flavors to blend with one another.  Serve with organic corn tortilla chips or for a fuller meal, top off a bowl of tuna and cottage cheese with the salsa and enjoy!

Beth is a work at home mom trying to raise her children with a better understanding as to what food is good and what foods are for “once in a while and of course the NEVER IN YOUR BODY food like items as well. She and I have been great friends for a decade now. We both are raising a Celiac child and love to explore new health and food trends together.  her husband is owner of DJNM Technologies and is my go to tech man–who I go to a lot–PC’s and I do not see eye to laser!

Thanks beth for such a great post to share!  ♥♥

You just can't go wrong with this!

The Superbowl is creeping up on us real fast so I tried to steer my thoughts to making something party worthy.  Well I ended up eating this for my lunch for a couple of days so…so much for the party but it sure killed a huge craving for nachos I’d been having since I saw a monstrous plate of them at Margaritaville in Las Vegas.  So enough on the cravings and on to the deliciousness.  I love beans.  We eat them several times a week around my house.  I usually make a huge pot from the dry stage but sometimes I just used canned. Even better if I can find ones that don’t have anything added to them.  So this is a Really quick recipe that is truly yummy and worthy of your bestest of buddies.

Creamy Bean Dip
Serves 4 (or 2 if it’s your lunch)

1 can refried beans – you can get vegetarian, no fat, regular…whichever you like

1 ripe avocado

½ c salsa

½ t garlic power

2 T lime juice

No fat greek yogurt for garnish- you can omit

Salt to taste- please taste to make sure you get enough

In a medium bowl, scoop out the avocado and mash really well with a fork.  Add the remaining ingredients and mix really well.  Let sit for 10 minutes and then mix some more.  At this point I heated the dip in the microwave, topped with some yogurt, finely sliced scallions and some really HOT salsa.  But if you like, you can add some cheese, then melt it all in the microwave, then garnish as mentioned above.  Enjoy!

Some other great ideas…

Chopped tomatoes, lots of diced scallions, make your own tortilla chips

vegetables are good for you–I know we should know this but it is so over looked in todays world.  Most people use them as a steamed or boiled boring side dish or try and choke them down in a salad (OK, disclosure i also love salads–if you are choking on a salad I can NOT relate–but I love you just the same.) Here is a fantastic, delicious  way to prepare some vegetables in such an easy way–and so hardy that is can be the entire meal–if you dare!

Vegetables in a Pot
serves 8
16 ounces low sodium pureed tomatoes
1 large head red cabbage cored and chunked
1 large red onion peeled and chopped
10 baby potatoes left whole
1lb baby carrots
2 slices uncured bacon diced
3 cloves garlic
1 sprig fresh thyme
1 sprig fresh sage
1 handful fresh basil leaves
1 sprig fresh rosemary

Add all ingredients to a crock pot and set on medium heat for the entire day–set this and forget this *snaps fingers*

Serve topped with Greek yogurt and a sprinkle of pine nuts.

Nutrients in 1 Serving

I wanted to make something by using what I had in the pantry and freezer. I hadn’t had edamame in a while so it turned up in an easy salad.

Edamame corn salad
1 c Organic frozen corn- cook by following directions on bag and let cool
1 c Organic edamame- cook just like the corn and let cool
½ c diced carrots
1 T soy sauce
4 drops sesame oil
1 T flax or olive oil
1 T toasted sesame seeds
2 T rice wine vinegar
Sea salt and pepper to taste

Combine everything together in a small bowl and enjoy.

Other ideas: onion, scallions or bell peppers would be great in here.

Cheers,

Jamie

This recipe is part of Real Food Wednesday–check out more real food tips and ideas by visiting the blog carnival!

As for the second ingredients in this dish–really who does not like cheese? If you have no dairy issues that is. (emails will float in now about the lactose intolerance people and my own intolerance to them)

So without further delay:

Roasted Butternut and Parmesan
serves all who arrive to the table in time

1 large butternut Squash
1 cup Parmesan cheese

Heat oven to 350 degrees and lightly oil a 9×9 baking dish. Peel, cut open and seed the squash–the easiest way i do this is I seperate the stem from the belly (rounded bottom) , the top you can just peel and chop. The belly you can scoop out the seeds easily if you slice it in half then peel the bottom and dice it up–(I should have taken pictures of how I did this, sorry)

Cube the squash up into 1″ cubes and toss them into the baking pan and cover with the cheese and bake on the middle shelf in the oven until the squash is tender–about 35 minutes. We served ours with pork roast but this would be great with any bird as well!

Simple and so different than the mashed or boiled squash you have been use to!