Posts tagged healthy
Posts tagged healthy
Short Story: One day I bough a juicer, I opened up the box super excited to start juicing AND the top was chipped. Sad day. I later returned it and didn’t get another. Surprise, the boyfriend’s Mom had one they hadn’t used. Happy day. So I headed out to the grocery store to get lots of fresh, bright, and lovely produce.
This is what I bought for around $40:
Vegetables: 4 bunches of kale, 3 beets, 2 cucumbers, 1 bunch celery, 4 carrots, 1 head of broccoli, 2 bunches of parsley, 2 inches of ginger
Fruits: 2 lemons, 2 limes, 3 oranges, 4 kiwi, 1 pre-cored pineapple, 1 pint blueberries, 6 small black plums, 2 tomatoes, 2 granny smith apples
As a newbie to juicing, I wasn’t quite sure how it would go. But here are a few pointers:
I will attempt to post some new recipes from the above fruits and veggies that I used as well as the sweetness, combo, consistency and color. And some fun facts about natures greatest gifts.
Salty and sweet is such an mouth watering combo. Especially when it is high quality dark chocolate and real sea salt. I have been in love with the Dark Chocolate Nuts & Sea Salt Kind Bar. As I was pinning one evening, I came across a recipe to copy them and I was thrilled because those Kind bars are not Kind on my bank account. AND I can make them with just the nuts and seeds that I love.
These bars are amazing and love having one as a snack, or when I think I am hungry between meals. The other awesome thing about these is that you can customize them HOWEVER you want! Fruit and nuts. All seeds. No chocolate (yeah right).
Dark Chocolate, Sea Salt with Nuts and Seeds
(Revised from The Yummy Life)
Spray a large bowl, a 9x13-inch baking sheet, and the bottom of a drinking glass.
Preheat your oven to 350 degrees F. Place all your nuts and seeds (not flax) on a baking sheet. Roast for 8-10 minutes until they are lightly toasted and they smell nutty. Place in a large bowl and add in the ground flaxseed and stir to combine.
In a 2 quart sauce pan over medium-high heat, add in honey, agave, vanilla and 1/4 teaspoon of sea salt. Bring the mixture up to 260 degrees F otherwise known as the hard ball stage (use a candy thermometer), be sure to stir it frequently. Do not be scared to do this! It looks frightening at first but as long as your sauce pan isn’t too small you’ll be safe. Bringing the mixture up to this temperature will give you firm and less sticky bars.
Immediately pour it over the nut and seeds mixture and stir to coat everything. Transfer it on to the baking sheet and spread evenly; use the bottom of the drinking glass to press evenly into the pan.
Sprinkle the top with another 1/4 teaspoon sea salt while they are still warm. Let them cool for about 15 minutes, then cut them into your desired size. I cut mine to yield 20-24 bars.
In a small microwave safe bowl, add the chocolate chips. Microwave in 30 second intervals until completely melted. You can be lazy like me and use a fork to drizzle (go crazy), or place it in a squeeze bottle to make them look pretty or just dip one side.
Store in an air tight container with wax or parchment paper in between. They will keep for one week on the counter or in the fridge for one month.
These are just so satisfying and really hold me over until my next meal. And you feel awesome knowing you made something that people buy in the stores. Pat yourself on the back!
Want to know what is stupid? The price difference of bell pepper colors. I guess I just need to buy a house, build a garden, grow and harvest my own bell peppers, and stop complaining about the price. Simple.
For the zero to four people that read this blog, sorry for being MIA. I had a move, a new lifestyle change of waking up in the morning and going to a job (what?!), and I eat at the hospital cafeteria a lot because it is free, I am poor and often more convenient after a long @$$ day dealing with crazies. But on the weekends I should have more time to make some awesome food and relax.
Makes about 1.5 to 2 cups
Cut up all of your produce in small pieces, the mango can be a little bigger than the others. Place everything in a medium bowl and toss together. Let sit for 30 minutes in the fridge if you have time.
Use on top of fish, on chicken, in tacos, with a spoon, on a chip. The sweetness from the mango and the mild spicy kick from the jalapeno is a combination that I CRAVE!
Remember when I did that awful 3-day cleanse? Yeah, it still haunts me too. Well I over estimated the amount of kale (and lemons) that we would need so we were left with A LOT. Searching for a way to use it I decided to make a little brunch hash with it. I’m sure there will be a few more kale recipes to come because even after this, we still have much to be eaten.
This recipe reminds me of a meal that my mom used to make for my sister and I when we were little. When there were leftover boiled potatoes, my mom would chop them up with some butter in a skillet and get them brown and crispy, then toss in some hot dogs, a little salt and pepper and that was our lunch. Seriously one of my favorite meals as a kid! My dad always thought it was disgusting but it is a mommy specialty and I will always love it. Although nowadays I might make it a bit healthier i.e. the following recipe.
Sweet Potato, Kale & Turkey Sausage Hash
My family owns a cabin on a lake and it is my haven where I cannot be bothered. My sister was lucky enough to live there last summer and I was so jealous. It is so peaceful and relaxing. Laying on the dock, tanning, swimming, drinking fruity beverages, and having no worries.
What do you call your summer living establishment by a lake? Cabin, that’s what I say. Cottage, that what my Grama says. Lake house, yeah right.
When my grandparents are at the cabin, breakfast is always a big deal. Always around 9AM, everyone is always there to eat. Same. Thing. Every. Time. Bacon from the local meat locker. Eggs, either scrambled or fried. Milk and orange juice. Toast with grape jelly. It is super nostalgic and I love it. I am thinking this would be a great addition to our lovely breakfast time. Not that I can break a hard-pressed family tradition or the lack of love for vegetables in my family members… but this could be tweaked to their liking.
Serves 6 (Grama, Grandpa, Mom, Dad, Sister and Myself)
(Revised from Betty Crocker)
Preheat the oven to 400 degrees F. Grease an 8x8 pan. In a large skillet over medium heat, cook the sweet potato, bell pepper and onion for 6-8 minutes, add a pinch of salt and pepper. Turn off the heat and add in the turkey sausage.
In a large bowl, mix together the bisquick, milk, 1/4 cup of cheese and eggs until blended. Add in the turkey and veggie mixture and pour into the greased pan.
Bake uncovered for 30-35 minutes or until a knife inserted comes out clean. Top with the remaining 1/4 cup of cheese and bake until melted, about 3 minutes. Let cool for 5 minutes, cut and serve.
Cabin time is just around the corner!
Does anyone know when I can find a fully functioning brain? Because mine has just vanished. Seriously. It seems as though after my capstone presentation day, I have not been able to function normally. I can’t form sentences when speaking, I keep tripping and falling, I feel it is unsafe for me to drive, and all I want to do is nap and be extremely sedentary.. and I’m NOT EVEN DRUNK! Ugh so frustrating. It needs to turn back on and QUICK because I start my residency in about two weeks and I am going to need it to be sharp and smart!!
While I search, please enjoy this savory quinoa recipe. Yum!
Crunchy Thai Quinoa Salad
(Revised from Ambitious Kitchen)
Cook the quinoa as directed on the package. When it is done, let it cool for about 10 minutes. While it is cooking, chop your veggies.
Add peanut butter and agave in a small microwave safe bowl and heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, juice of a half lime and both oils. Stir until mixture is smooth and creamy. Thin with the lime juice.
Add all of the dressing to the cooked quinoa. The more the merrier.
Next fold in the red pepper, onion, cabbage, carrots, and chickpeas into the dressed quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature.
The longer this sits, the better it gets. All the flavors dance in the fridge as it waits for you to eat more. This is a GREAT meal to take for lunch! If you are going to pack it for lunch wait to add the cashews or they will get a little soggy.
If you happen to locate my wandering brain, please email me!