St Patty's Day Green Smoothie & Juice & Cocktail

Instead of going out for green beer and green eggs and ham, let's make today all about the real green stuff!  Today I will be making 3 green drinks to enjoy.

St Patty's Day Green Smoothie:
2 c spinach
1 green apple
1 banana
Juice of 1 lime
Vanilla Protein powder (I use IsaPro)
1 fresh mint sprig

Blend with ice until smooth.

St Patty's Day Detox Juice
4 celery stalks
1/2 cucumber
2 green apples
1/2 lime
1 mint sprig

Ok, Ok, if you really must have a cocktail here is a yummy one to try:

St Patty's Day Cocktail
1 oz vodka
1/2 cucumber
1 apple
1/2 lime
drizzle of honey

Moroccan Ramadan Soup

Perfect for a cold winter day!

Ingredients:
1 ½ cup cooked or 1 can garbanzo beans (rinsed & drained)
1 ½ cup cooked or 1 can white beans (rinsed & drained)
¾ cup uncooked green lentils (rinsed & drained)
1 cup cooked brown/black rice
2 cups/ 1 diced onion
¾ cup celery (including leaves) diced – 2 long stalks
4 cups fresh or 1 can diced tomatoes
4 - 8 TBSP of chopped cilantro
½ - 1 cup chopped parsley
2 ½ quarts vegetable stock
2 TBSP olive oil
1 Tsp tumeric ¼ Tsp (2 packets) saffron
1 Tsp fresh ginger chopped, or minced from jar 1 Tsp – Tbsp of cinnamon
1 Tsp ground black pepper
1 Tsp sea salt or to taste

Cooking Directions:
1. Heat the oil in soup pot over low heat. Add diced onions for 5 – 10 minutes stirring until tender and starting to brown.
2. Add the *spices and celery and sauté for an additional 3 minutes.
3. Add the tomatoes and continue to cook for 5 minutes.
4. Add the vegetable stock, lentils, and cooked beans. Bring to a simmer and add a sea salt and ground pepper.
5. Simmer for 30 minutes and check the lentils for doneness.
6. When the lentils are cooked (soft but not mushy), add the cooked rice, cilantro and parsley. Stir and simmer 2 minutes.
7. Taste and adjust the seasoning with sea salt & pepper.

Apple Pie Smoothie

A great treat for breakfast or an afternoon snack!

Ingredients:
1 frozen banana, in chunks (you can also use a fresh banana, but add ice)
1 peeled, chopped apple
1 cup almond milk OR one scoop vanilla VEGA protein powder (if using the powder, add ½ - 1 cup water)
½ tsp. cinnamon
Pinch of nutmeg
Ice (optional)

Directions:
Mix in blender on low for 1 minute; then mix on high for 1-2 minutes or until smooth. Serve right away.
Note: I often add other healthy ingredients for added nutrition such as a flax seeds, Chia seeds or spirulina powder.

Maple Fruit Compote with Honey-Ginger Toasted Nuts

Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients:
2-3 apples
2-3 peaches or pears
2 tablespoons maple syrup
1/2 cup raisins
juice of 1 lemon
1 teaspoon cinnamon
1 cup walnuts or nuts of your choice
1/2 teaspoon fresh ginger, minced
2 tablespoons honey
Directions:
1. Wash, core and chop fruit into slices or chunks.
2. Place in a large saucepan with 1/3 cup of water. Add the maple syrup and raisins.
3. Cook over medium heat, stirring occasionally, for 10 minutes.
4. Add lemon juice and cinnamon. Cook for another 10 minutes, until soft.
5. While fruit is cooking, place chopped nuts in a skillet over medium heat and toast, stirring often, for 5
minutes.
6. Drizzle honey over the nuts and add ginger, but keep stirring since the honey can easily burn.
7. Top warm fruit with toasted nuts and enjoy!

Cake Batter Smoothie?

I made this smoothie for breakfast today and my husband thinks it takes like cake batter. Let me know what you think.

Serves 2:

• 8 oz coconut milk
• 4 oz aloe juice
• 4 oz coconut water
• 1/2 avocado
• 1/2 fresh kale
• 1 frozen banana
• 1 T flax seeds
• 1 T chia seeds
• 2 T honey
• 2 scoops Isa Pro protein powder

Italian Salad

Ingredients:

• 2 C romaine lettuce - torn, washed and dried
• 1 C torn escarole
• 1 C torn radicchini
• 1 C torn red leaf lettuce
• 1/4 C chopped green onions
• 1/2 red bell pepper, sliced into rings
• 1/2 green bell pepper, sliced in rings  
• 12 cherry tomatoes  
• 1/2 C sliced carrots
• 1/4 C pine nuts
• 1/4 C feta cheese

• 1/4 C grapeseed oil
• 2 T chopped fresh basil  
• 1 T oregano
• 1/4 C balsamic fig vinegar
• 2 T lemon juice
• salt and pepper to taste
  
  
  1. In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
  2. Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately. 
  **for protein add grilled wild caught Alaskan salmon
  

Green Quinoa

 

 

Ingredients:

• 4 cups cooked quinoa, cooked to package directions
• 4 cups grated, raw zucchini
• 1 C broccoli florets
• 1/2 cup clean EFT homemade basil pesto
• 1/4 cup grated parmesan cheese

Directions:

1. In a large mixing bowl, stir all ingredients together until well combined and serve.

Clean Pesto Sauce

Ingredients:

• 1 cup fresh basil, packed
• 2 cloves garlic
• 1/2 cup Extra Virgin olive oil
• 1 cup parmesan cheese
• 1/2 cup roasted pine nuts
• Sea Salt and black pepper to taste

Directions:

Place all ingredients in a blender or food processor and blend until you have a nice, smooth pesto sauce.

Raw Vegan Sundried Tomato Sauce

This is the easiest recipe I have ever found and it oh, so tasty!

1 c sundried tomatoes
water

Place the Sundried tomatoes in a bowl. Fill bowl with water enough to just barely cover the tomatoes. Let soak for about an hour. Pour water and tomatoes into the food processor and process on low until a creamy consistency. TADA!

Home cooking for Thankgiving

When cooking this Thanksgiving choose whole and real foods over processed and fake foods. Yes it is much easier & quicker to make mashed potatoes out of a box but it is healthier both physically and mentally for you and your family. Putting your heart into the food you prepare for your family fills the need for your Primary Foods or the food that feed your soul rather than your stomach.

Here is a quick & yummy recipe for you to try this holiday.

Ginger Maple Turkey Breast

Ingredients:
1/4 c. reduced sodium soy sauce
2 Tbsp. canola oil
2 Tbsp. pure maple syrup
2 Tbsp. lemon juice
2 cloves garlic, minced
1 Tbsp. ginger root, minced
1/4 tsp. ground black pepper
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
1 7 to 8 lb. bone - in, skin - on turkey breast
Olive oil

Preparation:
Whisk together the soy sauce, oil, maple syrup, lemon juice, garlic, ginger, black pepper, cloves and cayenne pepper in a glass or porcelain dish large enough to hold the turkey. Place turkey in marinade and turn to coat thoroughly. Marinate in refrigerator for 2 hours.
Preheat oven to 325 degrees. Line a heavy rimmed baking sheet with aluminum foil and lightly coat with olive oil. Remove turkey from marinade and place skin side up on baking sheet. Discard remaining marinade. Roast turkey for 2 to 2 1/2 hours. The temperature should read 170 degrees on a meat thermometer. Remove turkey breast from oven and let rest for 15 minutes before carving and serving. Remove skin before eating.

Nutritional information (per 4 oz. serving) Calories: 212, Fat: 8 g., Carbs: 9 g., Protein: 25 g.

Egg Nog without the Fat

This is a recipe that I found on http://www.elanaspantry.com. I am a big fan of raw & vegan. There are just certain foods that weren’t meat to be cooked & many foods lose their nutrients when cooked. Also, many raw vegan alternative recipes are lower calorie lower fat than the original versions.

Vegan Eggnog (dairy free, egg free, gluten free)
3 cups almonds
4 cups water
1 tablespoon vanilla extract
2 tablespoons agave nectar
2 tablespoons yacon syrup
2 teaspoons nutmeg, ground
¼ teaspoon cinnamon, ground
pinch cloves, ground

Soak almonds overnight
Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear
Place soaked almonds and 4 cups of water in a Vitamix
Blend on highest speed for 90 seconds
Strain milk through a fine mesh paint bag, discarding solids
Place almond milk in a half gallon mason jar
Add vanilla, agave, yacon, nutmeg, cinnamon and cloves, then shake well
Refrigerate until cold and serve
Serves 6

Herbal Decongestant Steam

So I woke up Friday morning with a terrible head & chest cold. Since I am not one for medicine I decided to try to kick it myself. I woke up this morning with a bit of a sore throat but I am good to go.
(***Disclaimer: I am not a doctor & cannot diagnose or heal this is just what works for me)
Wonder drug
#1: WATER!! And lots of it. Like a gallon.
#2: A herbal decongestant before upon waking & before bed. See my recipe below
#3- Ricola All natural lemon lozenges
#4 My daily vitamin pack of CoQ10, Vitamin C, Calcium, a Multi & Product B
#5 Simply OJ
#6 Sleep!

Herbal Decongestant Steam:
(not for those with weepy acne, rosacea, sunburn, sensitive skin or asthma)
3-4 c distilled or purified water
2 tsp peppermint or eucalyptus leaves
1 tsp comfrey or marshmallow root
1 tsp rosemary leaves
1 tsp thyme leaves
** mix as needed. In a med size pot, bring water to a boil. Remove from heat & add the herbs, cover & let seep 5 min. Place pan somewhere safe where you can sit comfortably for 10 min. Remove cover from pan. Drape a large bath towel over your head & shoulders & the steaming herbs to create a tent. With your eyes closed and your face 10-12 inches from the edge of the pot, breathe deeply & relax as you all the steam to reach deep into the sinus cavities, lung & throat.

To read more articles like this, check out my sister blog. DIY Trophy Wife

It's not a Jack-o-Lantern, It's lunch!

I am on a pumpkin kick. I am not a fan of pumpkin pie but, oooh do I love roasted pumpkin & roasted pumpkin seeds. I am actually sitting here eating a bowl of pumpkin seeds as I type this.

Pumpkin seeds:
Every year I look forward to Halloween, not for the candy but for the seeds. Well and I like to dress up too but whatever. I clean them off, spray them with some EVOO (Better yet pumpkin seed oil) & Sea Salt bake ‘em. The best part is that they are a great nutrition source as well. Studies show that they fight cancer & boost immune levels. They are also a great source of manganese, which is needed to help keep bones strong, normalize blood sugar and regulate cholesterol. This is why they are perfect to eat for a night time snack. It is recommended to eat a handful of shelled pumpkin seeds three times a week.

Pumpkin Seed Oil:
Pumpkin seed oil works to reduce inflammation that causes arthritis. The oil is also shown to lower LDL (bad) cholesterol, lower triglycerides and raise HDL (good) cholesterol levels. Studies show it reduces blood pressure levels as well.


Pumpkin:
Pumpkin itself is rich in Beta carotene which is why it is such a bright orange color. People who eat a diet rich in beta-carotene are less likely to develop certain cancers. Instead of a banana for potassium try eating pumpkin. Zinc another nutrient which not only is a major boost for your immune system but it also aids in bone density support for people at risk for osteoporosis. Best of all, anti-oxidant vitamins A and C which are found in pumpkin, as well as zinc and alpha-hydroxy-acids help to reduce the signs of aging.

Try Some apple & pumkine soup. Click here

Black Bean Brownie Recipe

I found this recipe for brownies that I am really excited to try. A few months ago on Dr. Oz the did a segment on mystery ingredients & a woman presented a Brownie using Black Beans & Avocado. The woman trying it said that it was even better than regular brownies. How cool is that?!
Black Bean Brownie Recipe

Grilled Turkey with Avocado Chili Salsa

I found this recipe that I had cut out of a magazine this summer & thought I would share. I loooove avocado!

Turkey Ingredients:
1 chili pepper chopped
1 garlic clove, minced
Zest of 1 lime
8 oz skinless turkey breast

Salsa Ingredients:
1 jalapeno pepper, finely chopped
1 avocado, diced
2 T finely diced red onion
2 T diced tomato
2 T EVOO
1 T lime juice
Cilantro, chopped
Salt & pepper to taste

Directions:
1. In a small bowl, mix together chili, garlic, & lime zest. Pour mixture over turkey and let marinate in fridge 30 min to overnight.
2. Meanwhile, in another bowl mix together salsa ingredients & set aside.
3. Grill turkey breast over high heat, using BBQ or indoor contact grill, for 4-5 min per side or unil cooked through. Serve with Avocado Salsa.

Serves 2
390 calories, 23g fat, 0 trans fat, 95 mg cholesterol, 70 mg sodium, 12g carbohydrates, 7 g fiber, 2 g sugar, 37 g protein

Brown Rice with Chick Peas and Spinach

In case you haven't noticed I am a big fan of quick and easy meals that are also healthy. As a busy mom I just don't have hours to spend in the kitchen. Whenever possible I try to stick to dishes that take about 30 minutes or so to prepare. I am also a fan of one dish dishes. This is a great for lunch as a side dish with a salad or even better over a bed of fresh spinach. Just prepare the night before and take it with you. The recipe says 4 servings but because the carbohydrates amount is so high I would cut the servings in half. To add extra protein use Non-fat Greek yogurt like Fage.

Ingredients:
2 T EVOO
1 C finely chopped yellow onion
1 clove garlic, minced
¾ c red pepper, cored seeded & finely chopped
2 T lemon juice
1 C chopped cooked spinach, squeezed dry
1 T minced fresh mint or 1 t mint flakes
1 t ground cumin
¼ t salt
1/8 t ground red pepper
1 c brown rice
2 c cooked chickpeas (canned are fine)
¾ c raisins
2 ¾ C low sodium chicken stock
1 C plain low-fat yogurt
4 springs parsley

1. Preheat oven to 350. In a 4-quart flameproof casserole, heat oil over moderately high heat. Add the onion, garlic, and red pepper; stir to coat with the oil. Stir in lemon juice, reduce heat to low, cover, and cook for 5 min. or until onion is softened.

2. Add the spinach, mint, cumin, salt, ground red pepper, cracked wheat, chickpeas, raisins, and stock. Raise the heat to high and bring liquid to a boil. Cover, transfer the casserole dish to the oven, am bake on high 35 min. or until the mixture has absorbed the liquid. Top each portion with ¼ c yogurt and garnish with parsley if desired.

Serves 4
Per serving: 494 calories; Saturated fat 2g; total fat 12g; Protein 21g; Carbohydrate 85g; Fiber 13g; Sodium 371 mg; Cholesterol 4 mg

I am making this dish for McKalyn and I for lunch. Try it for your family and let me know what you think. Leave your comments below.

Easy Egg Scramble Saves the Day!

So today I lost track of time and before I knew it, it was lunch time and I had one very upset little girl. I put her in her highchair handed her a spoon and a Stonyfield Organic Yogurt. I knew this would not last her long so I had to think fast. I whipped open the fridge realizing that the only leftovers I had was the vegetarian tacos that we had for lunch yesterday. “What else did I have?” A little girl’s voice in the background repeating mom over & over again, made me think fast. I quickly heated up some Smart Balance Butter in a skillet, diced half an onion and a few mushrooms and added them to the skillet. I cooked them until the onions were clear. I added 1 cup of leftover Brown rice and 1 cup of Egg Beaters that Quad brought home from work. A quick scramble and added some Organic shredded cheddar. Voila! Lunch is saved and I have a very happy little girl and a healthy lunch for me too!