Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Tuesday, August 26, 2014

Q & A with Holli Thompson: Discover Your Nutritional Style

Hi There!!

So I recently had the pleasure to interview someone I admire greatly. Her name is Holli Thompson and her guidelines and teachings for a Healthy Lifestyle are ones that anyone can follow or adapt to. They'e simple, easy, and delicious. Below are some of the questions that I had for her that might help all you other mamas out there too! A little food for thought...

Kristen: I can honestly say I could not put this book down - it is so well written and the photographs are insanely beautiful. What can people expect from Discover Your Nutritional Style?

Holli: It’s been called an informative guide, a bedside reference, and also funny. I like the funny part! I believe that this way of eating is a life changer, for many people. There’s a difference between doing something like eating for your Nutritional Style some of the time, and doing it consistently. That’s the big take-a-way. I also advocate for joy, and fun, and some leeway. Stress surrounding our food isn’t healthy either! 

Kristen: I firmly believe that everything and everyone comes into your life for a reason and hopefully teaches us something along the way. What’s the most important lesson you want people to take away from your new book?

Holli: That you need to take care of you. Begin there, and the rest will follow. You’re an individual, and what works for your skinny bff may not be what works best for you. Explore your own path, discover what’s unique about your body, then make it a lifestyle. That’s the key. 

Kristen: On the other hand, what’s the biggest lesson you’ve learned through writing this book?

Holli: Writing DYNS allowed me to dive deeply into what I was seeing and hearing in my own practice. It forced me to hone down to what women were really saying and doing with their health; what worked and what did not. It also allowed me to address modern society’s influence on us, and how so many women are pressured to try what’s trendy, without really knowing their own body chemistry. So a huge piece of this is freedom and empowerment; I hope to empower women to forge ahead with knowledge to create their personal Nutritional Style. 

Kristen: I have three young children (ages 2 through 7). How would you guide moms, like me, to easily implement good nutrition into our children’s daily lives?

Holli: I would begin with seeking out organic foods, at all costs. Pesticides, growth hormones and antibiotics used in livestock feed, are all harmful to growing children’s bodies. Emphasize fruits and vegetables, in their whole form. The rule is our house is, fresh produce at every meal. Breakfast might mean fruit in my son’s protein smoothie, or sautéed spinach or fresh salsa with his eggs. Besides that, if your child has chronic infections, or sinus/allergy issues, you might want to look at food intolerances. My book explains how to approach that topic. 

Kristen: You mention in your book how “life is busy, we’re all busy”. What would you tell those who are scared to take that leap of faith - whether it be in life or with their health because they feel there is no time?

Holli: Forming a new habit takes time, but once it’s part of your lifestyle, it becomes routine. Hold onto that. In the same way that I make time to wash my hair, or go to barre class, I make time to pick up organic produce, or learn a few easy meals that will suffice a houseful of boys before I would order pizza. Try to make one change at a time, and be diligent about it. Then move on to your next. 

Kristen: I’ve always believed nutrition is your best medicine. Can you explain why it’s so important that people listen to their own bodies and not just doctor’s orders?

Holli: Depending on what type of doctor you are using, they may or may not know to ask about your food. During years of suffering from inflammatory issues my doctor did not ask me what I was eating. Your food affects everything, and knowing and really getting that is the first step. I’ve seen small changes in food choices create huge improvements in health. 

Kristen: I see big things happening for you - you are smart, kind, funny, but most of all relatable. I can see myself through your words and you make health & nutrition seem so accessible. What are your aspirations for this book?

Holli: I want to sell millions of copies, and reach as many people as possible. I believe the book is relatable, and attainable. My message is simple at its’ core, but requires dedication to change, in small, do-able steps. I want my book to influence and help heal. I want to alter mother’s choices, so that kids will grow up with better habits and greater knowledge. I want to give women executives and entrepreneurs more energy and balance, so that they can live happier lives. 

Recent events have taught me; life is short, live it feeling as good as you possibly can. (see more)

Kristen: Who has been your biggest influence in the world of Health & Nutrition? 

Holli: While I am a fan of many health influencers, I have been influenced most by my own learning. That’s the message here, learn the basics, what to avoid, (those bad boys that I outline in my book) and discover what works for you, personally, in an honest way. Influence yourself, and take care of yourself. 

Nobody else knows you, like you!


Saturday, August 23, 2014

Discover Your Nutritional Style: Book Review!!

Discover Your Nutritional Style: 

Your Seasonal Plan to a Healthy, Happy & Delicious Life


Order your copy today! Use Code: CHOICES for 20% off!

I'm in awe..

In a few years everyone is going to know Holli Thompson's name. You cannot possibly read her book and not fall instantly in love. She is highly relatable and her concepts are smart and simple. One of the reasons I started this blog was to share the most amazing things I came across and want to share with all of you. This book is one of those things!!

I think of Holli as my kindred spirit - although she'll describe her path to good nutritional style as a story of raw medical issues and undiscovered intolerances, mine was more of a personal choice to discover better nutrition when I got pregnant with my first child. I didn't grow up with the knowledge of why we eat food, and how it all works together (if chosen wisely).. Holli's book makes me smile because its all I've ever wanted to share with others and yet her extensive knowledge on the topic peaks in my core to learn more. I could not put this book down!

Throughout her book she describes eating for the seasons - seasonal produce which would mean organic and in season to fuel your soul (and tummy, of course). In her seasonal descriptions she made me want to ride a bike in the Spring, wander in fields all Summer, make soup in the Fall and cozy up under a blanket in the Winter. Each season provides us with nature and nutritional leads we can take advantage of if we so choose. The bounty of fruits & vegetables available each season should be your eating guide. I never really thought of that before. Yes, of course I always take advantage of whats in season, but we certainly have our staples. Holli is right, if its not in season and it comes from miles away...is it really still that nutritious for us. The answer is no, not really.

Holli also uses the word "choice" often in her book, which I love for obvious reasons. She reminds you all the way through her Nutritional Style coaching that it ultimately is your choice as to what you eat, how you move, and how you approach this. She is here to guide you all the way through if you allow her...but that is a choice you have to make! Her excitement about food is something I can relate to - from planning my daily meals to searching for new recipes on Pinterest. I can't get enough. She takes you on a year-round journey of health. Even through the dreaded holiday season.

Her Holiday Recovery section will have you encouraged and ready to conquer December gatherings like a true champion...no more winter blues and seasonal depression. You'll take her words of advice and use them as motivation at your next holiday party!

My Review: Must have book of the season! Nutritional Bible, easy read, deliciously descriptive. Not a tell all, but more of a how to. Fall in love with Holli. She'll become your food friend and guide without ever having to leave your home. This book will change you life for the better. I can't wait to share it with my friends and family...you will love her just as much as I do!


No gimmicks, no fads, no diet, just simple eating from the Earth and she'll teach you how Mother Nature is our guide and how to listen to our own bodies. No two digestion systems are alike - we all need to take care of ourselves. For a sweet-tooth like me her Banana Nut Ice Cream recipe is insane and her Famous Creamy Cauliflower Soup is going to be a staple on my dinner table this Fall.

She teaches you about herbs and not only how yummy they can be,but also helpful in fighting diseases and inflammation. And you don't have to be diagnosed with arthritis to have inflammation...most people don't even know they have it until they start taking care of it. I would like to move away from the over the counter anti-inflammatories and aspirins and focus more on proactively taking care of our systems from the inside out.

She gives you recipe ideas, meal plans for your nutritional style, and even all natural beauty regimes you'll want to try!

Tuesday, April 1, 2014

Top 10 Weeknight Family Meals

So an ongoing conversation I've been having with all of my mommy friends these days is "what's for dinner?". The options used to be endless pre-kids where you could try out a new recipe you found in a magazine (now, Pinterest) or maybe an old family favorite mom used to make. But these days with little ones requiring so much of our attention and brain power its hard to even come up with a new meal each day. One suggestion I have is creating a Meal Calendar. This has helped me tremendously since becoming a mom - keeping me organized, on top of my grocery trips, and simply remembering what I might have buried in the freezer from last months Costco run.

But to get back to my point of my mommy friends - we decided a few months back to do a recipe swap. These recipes would be family favorites, kid-friendly, and minimal ingredients where possible! Throw in a recipe that can be created, cooked, and served out of a slow cooker and we have a winner!!


Below are my Top 10 Weeknight Family Meals that I wanted to share with you. Keep in mind that my children are small - so simple is better. I recommend you trying out one or two and always tweak it to your family's taste. I promise you won't regret it. Enjoy!
  1. Homemade Mac & Cheese
  2. Homemade Pizzas
  3. Shredded Chicken/Gound Turkey Tacos w/ Homemade Guacamole, Rice and Beans
  4. Roasted Chicken with Root Vegetables
  5. White Chicken Chili served with rice & diced avocado
  6. Homemade Spaghetti Sauce served with pasta & salad 
  7. Ricotta Meatballs served with pasta & salad
  8. Roasted Chicken Thighs (aka Holy Yum Chicken)
  9. Salmon with Lemon & Capers served with risotto, salad & veggie
  10. Turkey Burgers with Sweet Potato Fries
Thanks to my mommy friends who passed along some delicious recipes to my family & cheers to other moms out there helping each other put good, homemade food on the dinner table!

Saturday, March 29, 2014

Recipe: Homemade Pasta Sauce

Homemade pasta sauce is something that can never go bad in anyone's home - from a simple topping for angel hair pasta, to a main ingredient in ziti or lasagna - its a must have. This is such a staple in our home and I always double the recipe to store in the freezer for a rainy day. It freezes really well in a freezer Zip Loc and then when ready to use just put into a slow cooker and simmer for a few hours on low until ready to serve!


Ingredients:
2 lbs lean ground beef
3 Tbsp minced garlic
1 large diced onion
2 24 oz cans crushed tomatoes
1 8 oz can tomato paste + 1 can full of water
1 Tbsp sugar
1 Tbsp gralic salt with parsley
1 Tsp sea salt (if needed)
1 tsp pepper
1 tsp crushed red pepper (optional)
1 small bunch of diced fresh basil leaves (add closer to end for fresh basil flavor)

Directions:
Cook ground beef in pan on stove-top on medium/high heat until little to no pink is left. Add diced onion and garlic. Stir. Saute for a few 3-5 minutes until onions are translucent. Mix well and put into slow cooker on low. Add remaining ingredients and let simmer for 4-6 hours (the longer the better). If freezing for later use, let cool completely before placing in zip loc bag/container. Serve with pasta, fresh bread & salad. Enjoy!


Friday, March 28, 2014

Recipe: Salmon with Lemon & Capers

Another simple and quick recipe that can be assembled and cooked in less than 20 min. I typically by my salmon in the freezer section at Costco. Although its not fresh from the local market, it is the easiest form of "fresh fresh" this family can take at this stage in our busy lives. I do buy the Wild Alaskan Salmon to make sure it contains all of the best ingredients that would benefit my family nutritionally. And my kids will eat it!

Image courtesy of Food Network

Salmon with Lemon & Capers adapted from Giada De Laurentiis

Ingredients:
4 Frozen Salmon Fillets (thawed in fridge)
2 Large Lemons
2 Tbsp Olive Oil
4 Tsp Capers
White Wine
Salt & Pepper

Directions:
Preheat oven to 400 degrees.
Brush salmon with olive oil and season with salt & pepper. Place each filet seasoned side down on a piece of aluminum foil large enough to wrap and seal. Top each with 2 lemon slices, a squeeze of lemon juice, a splash of wine and 1 tsp capers. Wrap each tightly and place on baking sheet. Bake for 10 min.

Serve with risotto, asparagus and salad. Delicious and perfect everytime!

Thursday, March 27, 2014

Recipe: Tacos w/ Homemade Guacamole, Rice and Beans

This is a staple recipe, especially in our household!

There are many versions of tacos - shredded chicken, beef, ground turkey, vegetarian, etc. You can tailor it to your liking on any given week. My kids like the vegetarian option which consists of onions, rice and beans, while my husband and I prefer the shredded chicken and ground turkey options. Here are two simple recipes for homemade slow cooker taco night:



Shredded Chicken Tacos
  • Place 1lb lean chicken breasts at the bottom of a slow cooker
  • Add one 12 oz can of organic tomato sauce
  • Add one cup of your favorite mild salsa 
  • Add one packet of McCormick Taco Seasoning
  • Cover and cook on low for 4 hours. Carefully remove chicken and shred with a fork. Place shredded chicken back in slow cooker and mix with sauce. Continue to simmer on low/warm until ready to serve.
Ground Turkey Tacos
  • Cook 1 lb ground turkey on stove-top on medium/high heat. Continue to stir/chop with wooden spoon so it doesn't stick to pan. Once almost thoroughly cooked place in slow cooker on low. It will continue to cook throughout the day.
  • Add one 12 oz can of organic tomato sauce
  • Add one cup of your favorite mild salsa 
  • Add one packet of McCormick Taco Seasoning Packets
  • Cook on low for 2-3 hours. Continue to simmer on low/warm until ready to serve.

Homemade Guacamole -My kids beg me to make this with me!
  • Scoop out 3 Organic Hass avocados into a bowl. Mash with a fork (or I use a potato masher)
  • Add 2 Tbsp minced garlic (to taste)
  • Add 1 Tbsp Sea Salt (to taste)
  • Optional add ins: diced onion or fresh salsa
  • Mix and store covered in fridge until ready to serve
Additional Sides
Rice: Either use Brown Long Grain Rice or Brown Rice & Quinoa in a pinch.
Beans: I use Goya Black Beans on the stove top. Simmer until ready to serve.
Shredded cheese
Sour Cream
Salsa
Avocado

...Thats it! Very easy and a definite family favorite in our home!

Tuesday, October 1, 2013

Recipe: Homemade Pumpkin Bread

Fall is here and its Pumpkin Season - you name it, I'll eat it! There is nothing I don't love about the Fall whether its food, football, or friends!! Even the thought of a warm Pumpkin Spice Latte makes me smile.

This has been my go-to pumpkin bread recipe for as long as I can remember. This recipe comes out perfect every time. It makes two loaves which are delicious eaten right out of the oven or frozen for your next home gathering. I have added my cream cheese icing recipe below for your added eating pleasure...its to die for if I do say so myself!


Ingredients
  • 3/2 Cups All-Purpose Flour
  • 2 Tsp Baking Soda
  • 2 Tsp Salt
  • 1 Tsp Baking Powder
  • 1 Tsp Nutmeg
  • 1 Tsp Allspice
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Cloves
  • 3 Cups White Sugar (I use 2 cups)
  • 1 Cup Canola Oil
  • 4 Eggs Beaten (Can use Egg Beaters)
  • 1 Can Solid Pack Pumpkin Puree
  • 2/3 Water
Directions
  • Preheat oven to 350 degrees. Grease two loaf pans.
  • In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
  • In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
  • Bake in a preheated 350 degrees oven for 90 minutes. Let cool for 10 minutes before removing from the pans. Enjoy!

Cream Cheese Icing Recipe (w/ Pecans)

Ingredients
  • 8 oz cream cheese, softened
  • 1 stick unsalted butter, softened
  • 1 (1-lb) box of confectioners sugar
  • 1 Tbsp Vanilla Extract
  • 1 Cup Toasted Pecans (Lightly toasted on stove in pan)
Directions
  • In large bowl, cream together cream cheese and butter until light and fluffy. 
  • sugar gradually, beating constantly. 
  • Add vanilla and pecans. Fold in. 
  • Spread on loaves ready to eat and enjoy!

Wednesday, August 28, 2013

Recipe: Homemade Macaroni & Cheese

A friend recently was looking for a healthy, yet yummy, mac & cheese she could make for her kids. I jumped at the opportunity to let her try mine - I've been using this recipe for years and it never seems to fail! I encourage you to try it with your kids too and see what they think. Remember though, if they are used to the boxed kind...especially the bright orange boxed kind, it maky take a few tries for this recipe to catch on. But its healthier, easier, and cheaper than anything you'll find on the store shelves. Go ahead...give it a try!


Organic Mac & Cheese
1 lb (or 1 box) Elbow Macaroni (I use whole wheat when possible)
3 Tbsp Butter
3 Tbsp Flour
2 Cups Organic Milk
1/2 Tsp Salt
1/2 Tsp Pepper
16 oz Organic White Cheddar Cheese
Sliced Tomatoes (optional)
Italian Bread Crumbs

Preheat oven to 350 degrees. Cook Pasta according to box. While pasta is cooking, combine butter, flour, & milk in a medium saucepan on Med. heat until thick. (I use a whisk). Once well combined, add salt, pepper, & 3/4 of the cheese. Stir consistently until completely melted. Remove from heat and mix well with cooked pasta. Put in 8x11 baking dish. Sprinkle with remaining cheese and breadcrumbs. Place 6 sliced tomatoes on top (optional). Bake for 35-40 min (foil on for 25 min and then remove for last portion of baking).

Tuesday, August 20, 2013

Fake Out: Sweet Treats

I have mentioned before that I believe in feeding my kids the purest I can while still enabling them to enjoy food. I believe in the 80/20 rule where you eat 80% real honest food and then 20% is for the "life happens" category. I don't want my kids growing up never have tried anything - its important to test our palettes and as we all know our taste buds evolve over time. There are plenty of foods i never liked as a kid (or even a teenager) that now I love. As parents, its our job to help our kids test their palettes....and much of the time it can be a huge struggle. Don't stress. My advice would be to do your best and stick to it. It will happen and they won't be eating out of a box forever. Once you, as the adult, realize that there is no nutritional value in boxed and bagged foods you'll start to be more persistent. Kids get hungry, they're growing - so feed them! My kids aren't perfect eaters, believe me :) But I do my best to feed them with good/real food. If they're really hungry, they'll eat it!

Here are a few Fake Out Sweet Treats we have enjoyed this Summer. They're yummy & your kids will never know the difference - I promise!


Strawberry & Banana Almond Milk Ice Cream
1 Small Frozen Banana
1 Cup Frozen Strawberries
1/3 Cup Unsweetened Almond Milk

Add all ingredients to your blender and blend completely.  Pour into glasses & enjoy!

Pineapple Milkshake (adapted from Knead to Cook)
1/2 Cup of Chobani vanilla yogurt
3/4 Cup of almond milk
6 Ice cubes
1 Tablespoon flax seed meal
1 Small Banana (I freeze ripe bananas so this would be a good time to use them)
1 Pineapple, skin & core removed, chopped into large pieces (or use frozen)
Add all ingredients to your blender and blend completely.  Pour into glasses & enjoy!
Nutella Cherry Ice Cream Pops
3/4 Cup Nutella
1 Cup coarsely chopped cheeries
1 Cup organic whole milk

Add all ingredients to your blender and blend completely.  Pour into silicone yogurt tubes and freeze for at least 2 hours & enjoy!

Banana Almond Butter Ice Cream - My favorite and also adapted from Knead to Cook)
4-6 Ripe bananas (peeled and sliced)
3-4 Tbsp of almond butter
1 Tsp of vanilla extract
1 pinch of salt

Favorite Toppings:
Chopped nuts
Chocolate chips
Graham crackers
Mini Marshmallows
Sprinkles

Add all ingredients to your blender and blend completely. Distribute ingredients into freezable Mason Jars (about 1/2 way) and freeze overnight. Let stand at room temperature a few minutes before serving & enjoy!

Thursday, August 8, 2013

Back to School Cookbook: Slow Cooker Freezer Recipes

Images provided by Stephanie Cornais of Mama & Baby Love

The idea that I'm already uttering the words "back to school" in the first week of August gives me the chills...but for very good reason! I'll spare you my spiel on how much I sincerely love Stephanie Cornais of Mama & Baby Love who I came across via her website some time ago. I find her intriguing, intelligent, and genuine about all things family and food - two of the most important things to me - nourishing my family inside and out.

She had written Slow Cooker Freezer Recipes and I immediately went online to buy it, to then read it cover to cover in one sitting. I started planning my families meals instantly based on her recommendations. I was already a pretty good meal planner myself, but I'm sure you can relate to the weekly set of standard (and sometimes dull) meals. Stephanie's recipes are 95% grain-free, gluten-free and dairy free. And although I don't follow one strict rule of diet - except healthy variety - I think its important to take food seriously and make sure you're feeding your kids the best they can possibly have. Putting her recipes in my family's repertoire has brought more variety and clean nutrition into their lives and has allowed me peace of mind.

So, back to her "back to school" recipes! Think Harvest Pork Roast, Beef Stew, and Tex Mex Chicken. This book has everything you need - shopping lists, simple step by step directions, and even labels for your freezer bags. It leaves nothing to the imagination and enables you to meal prep in no time and have a delicious and healthy dinner on the table in minutes during those crazy school weeks of carpool, sports schedules, and homework.  Allow yourself that extra time in the evenings with your family and not worry so much about preparing that gourmet meal at 6 o'clock at night during the "witching hour" of tantrums and chaos.

The best part of Stephanie's strategy is in the title of her book - Back to School: Slow Cooker Freezer Recipes - in which all your dinner prep requires on that day is pulling your frozen prepped meal from the freezer and placing it in your slow cooker in the morning. Done. That's it. Its ready when you are. What more can I say about it but, ENJOY!

Saturday, June 8, 2013

Nutella Stuffed Chocolate Chip Cookies

I am posting this AMAZING cookie recipe on my blog because it deserves every bit of exposure it can! This is by far the best cookie I have ever made and possibly eaten. I discovered this recipe a couple months ago and since then have made double batches for just about every event I have gone to. Without a hitch they're gone in minutes and people don't want to leave without knowing my secret - the secret is Emilie. This is NOT my recipe but a fellow blogger from Scarborough Food Fair and she is amazing. Please check out her site...you won't regret it!

I am re-posting it just as Emilie has it on her website so I don't miss a beat. Her delicious recipe needs no tweaking, but I will say if you're in a time crunch just omit the nutella part and the cookies are just as good! Enjoy!

  

Makes: 2 dozen
Prep Time: 2 hours
Bake Time: 9 Minutes
Total Time: 2 hours 9 minutes
Adapted From: Ambitious Kitchen


Ingredients:
2 1/4 cup all-purpose flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon plain greek yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 jar Nutella, chilled in refrigerator
coarse sea salt for sprinkling

Directions:

  1. Whisk together flour, baking soda, and salt in a small bowl and set aside.
  2. In a saucepan over medium heat, melt butter until it beings to foam.  Continuously whisk until the butter begins to brown on the bottom of the saucepan, about 5-7 minutes.  As soon as the butter is brown and begins to give off a nutty aroma remove from heat and transfer to a small bowl to prevent from burning.  Set aside to cool for a few minutes.
  3. With an electric mixer, mix the butter and sugars until thoroughly blended.  Beat in the egg, yolk, vanilla, and yogurt until combined.  Add the dry ingredients slowly and beat on low-speed just until combined.  Gently fold in all of the chocolate chips with a wooden spoon.
  4. Chill the dough for 2 hours in the refrigerator.
  5. Preheat the oven to 350°.  Measure out a heaping tablespoon of dough and roll it into a ball.  Flatten the ball very thinly into the palm of your hand and then place 1 teaspoon of chilled nutella in the middle and fold the dough up and around it.  Gently roll into a ball (it doesn't have to be perfect!) and make sure the nutella isn't seeping out anywhere.  If it is, cover it up with more dough.
  6. Place dough balls on a cookie sheet, 2 inches apart and flatten the tops ever so slightly with your fingers.
  7. Bake the cookies 9 minutes or until the edges of the cookies begin to turn golden brown.  Remove from oven and let sit on the baking sheets for several minutes.  Sprinkle with coarse sea salt and transfer cookies to a wire rack to cool completely.  
  8. Enjoy!

Tuesday, May 14, 2013

GOTR: Top 5 Summer Salads

Happy Tuesday!

For my final installment for my Girls on the Run group, I'd love to talk Summer! As we're approaching the end of the school year and anticipating the long hot summer days I can't think of anything sweeter and light than a good salad. Now, I have previously talked about Mason Jar Salads which I still think are phenomenal for any summer day. These salads below are great to whip up for a family gathering and will last in the fridge for days. So the next time your GOTR girl and her friend says "Mom, I'm hungry and we have nothing to eat" tell her to grab a fork and eat up!

Here are some of my Summer favs and I hope you'll enjoy them too!
  1. Watermelon Feta Salad by Life's Ambrosia
  2. Simple Quinoa Salad by Curtis Stone
  3. Avocado & Grilled Corn Salad* by Keep it Skinny
  4. Strawberry Salad with Candied Walnuts by Our Share of the Harvest
  5. Quinoa Vegetable Salad with Lemon-Basil Dressing by The Garden Grazer
*Side Note: One the Avocado Salad instead of said dressing, I typically do Sea Salt & Fresh Ground Pepper (to taste) with a whole fresh squeezed lemon and a Tbsp of Red Wine Vinegar!

These salads are all made with very simple ingredients and take little time to make. Might I add that they're delicious and will go well alone or on the side of any meat - chicken, beef, or fish. Enjoy!

I wish the girls the best of luck on Sunday & hope their summer is filled with good fun, good friends, & good food!


Girls on the Run Newsletter Week 11: http://www.girlsontherun.org/
My Personal Blog: Choices: Nutrition.Life.Love.



Tuesday, April 30, 2013

GOTR: Mason Jar Salads

Whats on the menu for lunch today? I'm in love with these mason jars - I use them for everything from my breakfast oatmeal, to smoothies, to perfectly portioned salads. They're adorable, durable, and best of all reusable.

I don't work in an office anymore so there isn't much need to pack my lunch these days, but I am on-the-go more often than not so these perfect salads in a jar work well with my schedule. And aren't they cute? There are also so many options when it comes to salad that this makes the ideal lunch for moms and school age kids alike. A mason jar, unlike Tupperware, will seal in all of your ingredients with a spill proof affect that will keep your food in place until ready to eat.

I feel its so important to introduce salads to your children when they're young so they're more likely to eat them as they get older. The best part is - a salad can be any combination of vegetables & dressing to your liking! The options are endless and once you find your family's style and taste preferences you'll be packing them weekly. Salads are such a wonderful, and healthier, alternative to a sandwich.

Think about packing one for after school when your child is hungry before or after a sports program. Here are some of my favorite Mason Jar Salads I have found on Pinterest. They're nutritious and delicious - I encourage you and your GOTR girl to try one today! Let me know what you think!

I personally would omit the meat and always use vinaigrette dressings..just as an FYI :)

Photo courtesy of All Parenting

Cobb Mason Jar Salad by Rachel Voorhees (Serves 4)

Ingredients:
  • 8 tablespoons red wine vinaigrette, Ranch or French dressing
  • 2 cups iceberg lettuce, chopped
  • 2 cups chopped cooked chicken breast
  • 2 cups chopped tomatoes
  • 4 hard boiled eggs, sliced into circles
  • 2 cups crumbled bacon
  • 2 cups chopped avocado (tossed in lemon juice to prevent browning) 
  • 4 tablespoons green scallions, finely chopped
  • 2 cups iceberg lettuce, chopped
  • 4 tablespoons crumbled blue cheese
Directions:
  • All ingredients are listed in layering order.
  • Divide all of the ingredients evenly among four Mason jars.
  • Shake to coat salad items with dressing and enjoy!
Photo Courtesy of The Daily Muse

Greek Chickpea Mason Jar Salad by Kate from Cookie + Kate (Serves 1)

Ingredients
  • 2 teaspoons olive oil
  • Squeeze of lemon juice (the juice of 1/4 of a small lemon)
  • Sea salt and freshly ground black pepper
  • Pinch red pepper flakes
  • 1 clove garlic, minced
  • 1/2 cup cooked chickpeas
  • Small handful cherry tomatoes, chopped (about 1/2 cup)
  • 8 kalamata olives, chopped
  • 2 tablespoons red onion, chopped
  • 1/2 roasted red pepper, chopped (about 1/3 cup)
  • 1/3 to 1/2 cup fresh parsley, chopped
  • Crumbled feta (optional)
Directions:
  • All ingredients are listed in layering order.
  • Divide all of the ingredients evenly among four Mason jars.
  • Shake to coat salad items with dressing and enjoy!
Girls on the Run Newsletter Week 9: http://www.girlsontherun.org/
My Personal Blog: Choices: Nutrition.Life.Love.


Tuesday, April 16, 2013

GOTR: My Favorite Breakfast Oatmeal

Good Morning!

If you like oatmeal, you're going to love this recipe! Ever since college, I used to buy the small, pre-packaged oatmeal in which you add water to in the microwave. Two minutes and you're done. Seems quick and easy, but they were just always too sweet for me and were never on the top of my go-to list of breakfast options so I stopped eating them. Then, once I discovered Almond Milk a few years back I ended up trying it with everything - cereal, smoothies, and then eventually oatmeal. Even though the almond milk is unsweetened, the almond flavor has a natural sweetness to it that won't hurt your waistline or cholesterol level. Also never loving hot oatmeal - I would always wait until it was room temperature to eat it. Anyway...

Here is my easy, delicious, and cool oatmeal treat you can take on-the-go. I make it the night before and typically eat for breakfast (sharing it with my 14 month old son) or grab it for a mid-morning snack. Its the perfect combination of protein, fiber, and vitamins to start my day and keep me full. I recommend you try it! Did I mention it only has 3 ingredients and yet, endless options?! Perfection!



I use and love these little pint mason jars by Ball. They are the perfectly sized for portioning oatmeal, sauces, salad in-a-jar, fruit salad, etc. You could also use any cup that has a lid on it, that's fine too. The advantage of the jar is it keeps the oats air tight as well as the easy access to take it with you in the morning - to school, work, appointments, sports activities, etc.

Overnight Breakfast Oatmeal
Ingredients:
1/2 cup Rolled Oats
2/3 cup Unsweetened Almond Milk
1-2 Tbsp Raisins
Dash of Cinnamon (optional)

Some of My Favorite Additions:
Dried Cranberries
Blueberries
Raspberries
Sliced Banana
Diced Apples
Slivered Almonds
Chopped Walnuts

Directions: The night before put oats and almond milk into jar/cup. No need to even stir. Let sit overnight in fridge (or at least a couple of hours). Once you're ready to eat, add a dash of cinnamon and your raisins and done. Or test and try any of the above additions to make you're perfect combination. And there you have it - You have breakfast on the go!

Girls on the Run Newsletter Week 7: http://www.girlsontherun.org/
My Personal Blog: Choices: Nutrition.Life.Love.

Wednesday, April 10, 2013

Easy Recipe Swap: Sweet Potato Fries

If you have kids and know how much they love french fries, one easy swap you can make is sweet potato fries. Not the frozen kind either. I'm talking about making your own. Its is pretty cheap to buy sweet potatoes in bulk and easy enough to cut them up and bake them right in your own oven - cutting fat and calories and adding vitamins and nutrients essential to all of our diets.

I make sweet potato fries all the time - funny enough, my husband is the most cranky about the swap. I just don't see french fries as any benefit to you. If you're going through a drive-thu, of course, get your craving and eat 'em up! But when you're at home, working hard to create a nutritious meal for your family, why not show your kids you can make them just as good as any fast food establishment. If sweet potatoes are too much of a drastic change, just go for the regular potato, but if you can go full force I highly recommend it. Whether its on the side of burgers or chicken, I make sweet potato fries at least once a week. They're delicious!



According to Livestrong.com, sweet potatoes are one of the healthiest vegetables you can eat! I agree!! They are loaded with vitamins and minerals, as well as contain anti-inflammatory properties which is essential to any American diet.


Simple Sweet Potato Fries Recipe:
  1. Preheat oven to 450 degrees.
  2. Peel 4-6 sweet potatoes and slice small (size of a thick french fry)
  3. Drizzle with Olive Oil and spinkle with Sea Salt & fresh ground pepper.
  4. Mix and place on non-stick baking sheet.
  5. Bake for 30-40 min. (Turning over 1/2 way through cooking time with a spatula). Enjoy!
If you have toddlers, just dice up the fries for easier eating. As for infants, if you have an extra sweet potato, bake it up on a baking sheet (400 degrees for 45 min.) and mash it up with a fork (skin off). They'll love it!

To read more about benefits of Sweet Potatoes, click here.