Saturday, December 4, 2010
Saturday, October 16, 2010
Sunday, October 10, 2010
1 large onion or leek chopped
1 bunch of beets (about 3) peeled and chopped. Stems and leaves removed
1 large bunch of swiss chard, chopped (stems and leaves)
1 large butternut squash, peeled and chopped
Extra virgin olive oil
Sea salt and fresh ground pepper (to taste)
Add oil to large pot and saute onions for 2-3 min
Add beets and squash. Add enough water to cover veggies and bring to boil and cook for 10-12 min. Add swiss chard and add more water if needed to cover. Cook for another 10 to 12 minutes or until squash, beets, and chard stems are soft. Remove from heat.
Scoop out into a blender and blend until smooth until all soup is blended. Add salt and pepper.
Freeze some for a quick healthy soup any time you want.
Pair with a great spinach salad. I added shredded red cabbage, carrots, cranberries, chopped almonds, tomatoes and balsamic olive oil dressing and chicken!! YUM!
End result is a little weird I have to say, looks like ketchup but surprisingly it tastes pretty good. If you are not a big beet fan you may not like this soup but if you are more interested in the health benefits of this soup you may just see past the beet taste. I can honestly say that I am not a beet fan and enjoyed this soup. Worth a try. If anything you can always give it away to someone who is a beet fan!!
Sunday, October 3, 2010
Sunday, September 26, 2010
1 Tbsp EVOO (extra virgin olive oil)
1 medium onion chopped (I used leek)
1 large carrot
2 large celery stalks with leaves, diced
3-4 garlic cloves, crushed
1/2-3/4 teaspoon freshly ground black pepper
1/2 tsp dried basil, crumbled
6 cups loosely packed cut escarole (1inch pieces), well washed (I could not find escarole and just used spinach instead)
1/2 cup defatted chicken or vegetable broth
1 can (19oz) cannellini beans, rinsed and drained
8oz pasta twists
1. Bring large covered pot of water to boil
2. In a fry pan, heat oil over med heat. Stir in onions, carrots, celery, and garlic, and saute for a minute. Add pepper, basil and salt, and reduce the heat to med-low, cover and cook stirring frequently for 5 to 7 min or until veg are tender.
3. Add escarole (spinach) and broth to veggie mixture and raise heat to high. Cook until wilted. Stir in beans and reduce heat to med, cover and simmer for 3-5 min or until beans are heated.
4. Cook pasta accordingly. Reserve 2 Tbsp of cooking liquid and drain and rinse pasta.
5. Combine pasta, reserved liquid, and escarole (spinach) mixture.
6. Top with fresh grated parmesan (optional)
Saturday, August 28, 2010
I put mine between two pieces of dry whole grain toast. You could always add mayo on your toast if you wanted to keep it out of the salad and use less.
Other ways to eat it. Place on top of greens and add some toast on the side.
Put inside a pita pocket.
Make a wrap.
For Canyon and Sawyer, I put it in a small bowl and they ate it with jelly toast on the side.
Canyon was eating it and said, "Mom, can you put grapes in mine to make it sweeter?" Love that kid:) A great idea!! If you add grapes and walnuts to it, even better yet!!
No YOLK egg noodles. Cook, rinse, drain, set aside.
Friday, August 20, 2010
Wednesday, August 4, 2010
Try Nayonaise by Nasoya as a mayo alternative if you are a fan of mayo.
The next day I took my left over turkey bacon and made an egg white omelet for us for breakfast. Spray pan well then add your 100% egg whites. Sprinkle a little cheese, add spinach, cherub tomatoes and turkey bacon and let it cook on low until the egg whites are not runny.
Fold it over in the pan and sprinkle a little more cheese on the top and there you have it!
Scramble up for kiddos.
Friday, July 2, 2010
Sunday, June 20, 2010
The finished look:)
Spray your pan and place the tortilla in the pan. I cooked my spinach before hand to get more on the tortilla. Spinach cooks down to nothing so if you put it on raw you won't get much. (I fill my fry pan up with spinach and spray a little olive oil on it and add sea salt and pepper). Add turkey and tomatoes (I used salsa on this one because I was out of tomatoes) Then add just a tiny bit of cheese...you don't need much to give it the flavor you like. Put the other tortilla on top and cook on low/medium heat and flip carefully:)
You can cut up your spinach in tiny pieces for the kiddos and they will usually not be able to tell if they are picky eaters. Some kids think anything green is bad but give it a try. You can even try to make a quesadilla pizza with cheese and spinach and spaghetti sauce to get your tomatoes in. Kids usually love tomato paste and it's very good for you!
Wednesday, June 16, 2010
Wednesday, March 24, 2010
Monday, March 15, 2010
Saturday, March 6, 2010
Saturday, February 27, 2010
SUPERFOODS: Pumpkin, Walnuts, Wheat Germ, Flax Meal
Wednesday, February 24, 2010
Sunday, February 14, 2010
It was by far the toughest, most exhausting race I have ever done but so worth the coffee mug for placing 2nd. Tina was AWESOME and placed first! Our friend Dawn came in at 4th place so our Fort Collins MOMMY team dominated this race:)
Thursday, February 11, 2010
Wednesday, February 10, 2010
A great way to have fun with the kids! Haven't had the chance to make these yet but please let me know by posting a comment if you try them out!
12 paper or foil baking cups, 2 1/2 inch size
Zest and juices of 1 small lemon
2 cups of plain nonfat yogurt (I recommend Stonyfield french vanilla)
1/4 to 1/2 cup sugar (I would not use sugar but apple juice instead 4 oz) If you use the french vanilla yogurt and the apple juice you will not need sugar. Another idea would be to use a strawberry yogurt. Just try to pick a no added sugar, non fat yogurt.
1 pint of blueberries
12 Popsicle sticks
Line twelve 2 1/2 inch muffin pan cups with fluted paper baking cups. In a bowl, blend the lemon zest, lemon juice, yogurt and sugar until smooth. Stir in the blueberries. Divide the mixture among the paper lined muffin pan cups. Freeze for 1 1/2 hours, or until almost firm; insert a Popsicle stick in the middle of each pop. Freeze until firm, about 2 hours. For longer storage in the freezer, cover with plastic wrap. To serve, peel off the paper liners from the pops; let stand at room temperature 4 to 6 minutes to soften slightly for easier eating.
Sunday, February 7, 2010
Monday, February 1, 2010
Thursday, January 28, 2010
Tuesday, January 26, 2010
Try eating 1/2 cup serving 4 times per week.
Pinto, navy, Great Northern, lima, garbanzo, lentils, green beans, sugar snap peas, green peas, green beans, lima beans, and all whole dried beans.
GAS YOU SAY?
Yes they can give you gas but your body can become familiar with them and reduce the gas in time. There is always Beano!
BENEFITS TO EATING BEANS
*High protein, low fat
*Help regulate blood sugar while providing slow burning energy
*Fill you up!
*Preventative to cancers
TIPS WHILE SHOPPING FOR BEANS
*Buy beans that are low in sodium or wash them to reduce sodium
HOW TO INCORPORATE BEANS IN YOUR DIET?
*Hummus (puree garbanzo beans with chopped garlic and olive oil)
*Bean salad (mixture of beans with herbs and olive oil)
*Beans with pasta for pasta e fagioli
*Mash beans and use as a sandwich spread
***ALL INFORMATION IS TAKEN FROM THE SUPER FOODS RX BOOK***
HOW I AM ADDING BEANS TO MY DIET THIS WEEK
I opened a can of black beans and put a 1/2 cup on top of my salad and took the other 2 -1/2 cup servings and put them in containers in the fridge for later use.
I will post my "Super Salad" in the next post.
I'd love your comments and questions.