Beth's Mess

a haunting menu

2011-10-31T21:29:00.000-07:00

Food so good, it's downright spooky ;) Recipes to follow! *B

Barbacoa Beef

2011-10-27T20:26:00.000-07:00

So, I'm not a huge fan of meat. But, I do like me some shredded beef every now and then. I especially love Chipotle, yum! This recipe is pretty yum, too ;)

Adapted from Skinny Taste

Ingredients:

3 lbs beef chuck roast
1 cup water
1/4 c. salsa
5 cloves garlic
1/2 medium onion
1 medium lime, juice
2 chipotles in adobo sauce (or to taste)
1 T. ground cumin
1 T. ground oregano
1/2 t. ground cloves
1/2 t. salt
3 bay leaves

Directions:

Trim meat of fat, then cut into 4 inch chunks.
Heat skillet over medium-high heat. Add a little oil and sear/brown meat on all sides. Place meat in crock pot.
Combine remaining ingredients in a blender (except bay leaves); blend until smooth.
Pour sauce over meat and add bay leaves. Turn crock pot on low and cook for 6-8 hours.
Shred beef and allow to simmer in juices, uncovered, for 15 minutes.
Serve with pico de gaillo, guacamole, roasted corn, and sauteed onions & green peppers.

Brad likes to eat his barbacoa as a salad. I like mine in some corn tortillas. Either way, it's darn tasty! *B

Perfectly Preserved Strawberries

2011-10-20T13:39:00.000-07:00

This recipe makes enough for two 22oz jars of strawberry preserves: one for the fridge, and one for the freezer. And yes, it sets up beautifully - as in it's spreadable, and won't be mistaken for strawberry jello... This jam is indeed pectin free, in that pectin is not an ingredient. But, pectin is naturally found in the white/greens of strawberries and in the rinds of lemon! True story. Strawberries really do make up the bulk of this recipe, not sugar. These preserves have just the right amount of sweetness AND tartness, just like the strawberries they're made from. Using just three simple ingredients, it's preserved perfection!

Adapted from Cincinnati Locavore

Ingredients:

1 four pound flat of strawberries (make sure to get some with green/white tips)
2 lemons
2 c. white granulated sugar, unbleached

Directions:

Wash, hull and roughly mash strawberries.
Add sugar and allow to sit for a bit, letting it macerate in its juices.
Pour into non-aluminum stock pot (high sides helps with the splattering) and bring to a rolling boil for five minutes, stirring constantly.
Remove from heat and strain the strawberries bits from the liquid, making sure to collect all available syrup.
Return syrup to pot and add lemon juice AND lemon peels. Bring to a rolling boil, stirring constantly. Boil for a few minutes, until syrup thinckens further. If you have a candy thermometer, temperature should read close to 220 degrees. Be careful not to burn!
Return strawberries to pot and bring contents to a rolling boil, stirring constantly.
Remove from heat and discard lemon peels; allow to cool. Pour into jars suitable for storing in the fridge or freezer.

I love this freezer jam so VERY much! And every time we have it, I think, "Dang, I have GOT to share this, with the WHOLE world!" It's taken me forever to post it, and for that I apologize profusely, as strawberries are no longer in season (in most places). But, I had to write it down before I forgot... And luckily, the hub manages produce at Costco, so we always get the best strawberries at the best price. Even in the Fall! I guess AZ has its perks after all. *B

Meal Plan: 10/17 - 10/23

2011-10-17T22:11:00.000-07:00

I know, I know. Been a while? Yup. But, I have a confession and what I believe is a dang good excuse! I may not have been cooking much in the kitchen, but I've been baking something for the past 15 weeks... something that has kept eating, or even thinking about, food to a minimum! But, I've been feeling quite "well" for the past week. So, fingers crossed that I can return to loving food, and all that it entails ;)

Mexican Monday: tortilla soup w/ avocado chunks

Oriental Tuesday: veggie stir fry w/ yogurt peanut sauce

Twisted Wednesday: pot roast w/ leftover mashed potatoes

Authentic Thursday: rustic marinara w/ polenta

TGIFriday: hotdogs (as requested by the eldest) w/ carrot sticks, veggie straws & "soda-pop"

Super Saturday: Halloween potluck (?)

Special Sunday: lentil stew w/ rye bread

Upcoming recipes: Barbacoa Beef and that darn blasted jam! Feeling better now, so it "should" happen this time... Or at least sometime within the next twenty four weeks! *B

Grilled Vegetable Carrot Quinoa

2011-09-21T21:03:00.000-07:00

[recipe]

Meal Plan: 9/19 - 9/25

2011-09-19T21:30:00.000-07:00

Well, the overwhelming silence from my last post is... disappointing. Yet, somewhat expected. I guess that's what happens when you go on a blogging hiatus ;) Never you mind, because I will continue to post my plans along with my food-based rants, raves, tips, tricks, etc., etc., etc. So there! Take that silent interweb.

Mexican Monday: taco salad (nachos)

Oriental Tuesday: beef & broccoli w/ brown rice

Twisted Wednesday: quiche w/ fruit salad

Authentic Thursday: mini pizzas (bagels)

TGIFriday: ham & cheese sliders (per begging husband)

Super Saturday: DATE NIGHT (?)

Special Sunday: Asian salad w/ crab wantons

Upcoming recipe: I recently pulled out my freezer jam, and am loving it! So, I will try my darndest to post the recipe, because it really does need to be shared. And maybe when I start posting more recipes, I'll have more readers. *B

Meal Plan: 9/12 - 9/18

2011-09-12T22:28:00.000-07:00

Sorry for the lameness that is now known as my blog! I have yet to post any tips, recipes, etc. and frankly dear, I don't give a dang ;) Ok, so I do give a little darn. But for now, the meal plan posting will have to suffice. Mostly because it helps me and my family stay on track, which is something we desperately need...

The other night I was perusing the interweb to see if anyone had come up with a book or lifestyle plan based on the Word of Wisdom. I don't know if I've mentioned this before, but if someone were to ask what "diet" me and my family live by, I like to call it the WOW diet. And I'm talking about the food we should eat (vs. 10-16), not just the harmful substances we abstain from (vs. 5-9). Just a side note, I find it humorous that we focus on those five verses outlining the dont's more than we focus on the seven verses outlining the do's... So, what do the Summers eat? Basically, it's a whole-food plant-based diet. We eat lots of grains, fruits, and vegetables. But then we supplement that with bits of meat and dairy. I will never be vegan, because I do believe in the power of the WOW and I do believe that animal protein (when eaten in moderation, aka. "sparingly") can be for our own good.

Anyway, apparently there's a woman out there who has written a book called The WOW Diet. I haven't read it; it doesn't really speak to me... But, she also has a book about food storage. This book has piqued my interest because it makes food storage seem possible and manageable for someone like me. I don't really have a food storage system, but I'd like to. Honestly, I don't have the money or space for it. But that doesn't make me want it any less (go figure).

The idea is that instead of buying food in bulk, you buy and store food items as meals. Brilliant! I believe (strongly) in meal planning, so it only makes sense to extend that to my food storage. So, the other night I wrote up a list of 50 meals (dinners) that my family enjoys. And most of them are food storage friendly. How great would it be to finally have a year supply of individual meals? Even better is that it makes rotating food storage totally feasible. I'm thrilled at the prospect of having a quick and easy meal that's already planned and prepped. I've yet to get started, but I'm already daydreaming of turning my Wednesdays into food storage rotation days. It's true, my food nerdiness has no bounds ;)

So, if you've read this far then maybe you can do a bit more and help me out. I've got a question: has anyone used a vacuum sealer? If/when I start building my food storage, ideally I'd like to buy both canned and dehydrated/freeze-dried food items. I was thinking that I could individually vaccum seal certain dried foods in jars and put them into their respectable meal bags... that's the plan, so now I'm just curious as to what vaccum sealer is best? Sure, sucking air out of bags would be great for the freezer (since I freeze just about everything), but I'm really interested in depriving jars of oxygen. Suggestions? Please share!

And now on to this week's meal plan.

Mexican Monday: food - I know, very specific...

Oriental Tuesday: tilapia w/ stir-fry veggies & quinoa

Twisted Wednesday: leftovers (soup w/ muffins)

Authentic Thursday: Greek salad

TGIFriday: Tuna melts

Super Saturday: DATE NIGHT

Special Sunday: ravioli bisque

And I'll leave it at that. Who knows what this week will bring, but it's gearing up to be a doozy! *B

Meal Plan: 9/5 - 9/11

2011-09-06T21:45:00.000-07:00

Woah. Apparently I need a vacation from my vacation ;) Seriously though, in the past couple of weeks we've had a few birthday celebrations along with a few visitors. So meal planning was out of my hands half the time. Oh, and school started. It takes me a while to get used to a routine, even if I'm ready for it... Anyway, this time I really am ready for some more consistency. It's time to tighten up our wallets and expand our food horizons!

Monday: Labor Day - family BBQ (mmm, portobello burgers)

Oriental Tuesday: spring rolls w/ sweet & spicy peanut dipping sauce, and veggies on the side (carrots, celery and grilled corn)

Twisted Wednesday: peanut butter cup pancakes

Authentic Thursday: lentil marinara w/ walnuts

TGIFriday: baked pumpkin sneaky noodles

Super Saturday: chicken Cesare salad

Special Sunday: "cheesey" potato soup w/ mighty muffins

Upcoming recipe: no idea. And I'm making no promises. *B

Meal Plan: 8/8 - 8/14

2011-08-09T19:34:00.000-07:00

I know I'm a day late; more like a couple of weeks late! But hey, we just got back from a lonnng, and much needed, vacation :) And as of tomorrow, Summer is over!!! Now, if only this heat would wrap things up...

Oriental Tuesday: tortilla tilapia w/ sweet mustard green beans & mushroom wild rice

Twisted Wednesday: ham hocks & beans -- cleaning out the freezer ;)

Authentic Thursday: avocado pesto pasta w/ grape tomatoes & walnuts

TGIFriday: hearty tomato stoup w/ cheese sammies

Super Saturday: Grimaldi's Pizzeria

Special Sunday: dinner w/ the parentals

Upcoming recipe: those darn strawberry preserves! Sorry for the wait. *B

drink water, and lots of it

2011-07-12T22:21:00.000-07:00

[source]

It's hot outside. Like, really (really) hot. Feeling parched? Drink water. Sweating much? Drink more water. Feeling fine? Drink water anyway. Here's the thing: by the time you feel thirsty, you're already dehydrated. In fact, a lot of times when we feel hungry, we're actually thirsty! Another thing: you should be drinking at least half your body weight in ounces. So, if you weigh 140 lbs. then you should be drinking 70 oz. water. Drink more if you're nursing, and/or if you're working out, sweating, etc. Don't like the "taste" of water? Try adding slices of lemon, orange, or cucumber. Get creative and throw in some mint leaves while you're at it ;) Drinking (iced) herbal tea(s) would be swell, too. There are great health benefits to drinking water, including weight loss, clear skin, less headaches, and more energy. So drink up! The more water you drink the healthier, and happier, you'll be. *B

Meal Plan: 7/11 - 7/17

2011-07-11T19:38:00.000-07:00

Is Summer over yet???

Mexican Monday: Southwest salad
Oriental Tuesday: grilled vegetable carrot quinoa
Twisted Wednesday: scrambled eggs & walnut pancakes w/ maple syrup
Authentic Thursday: avocado pesto w/ kamut & quinoa pasta
TGIFriday: salmon burgers w/ spiced fries and/or watermelon smoothies
Super Saturday: DATE NIGHT
Special Sunday: BBQ chicken, roasted potatoes, grilled asparagus and watermelon (cousin game night)

And look! Someone out there was able to host a successful meal-plan link up - Menu Plan Monday at Organizing Junkie! Exciting, no? I thought so ;)

Upcoming recipes: less-sugar strawberry preserves. I better post it before I forget it! *B

Homemade Greek Yogurt

2011-06-15T20:17:00.000-07:00

[recipe]

Meal Plan: 6/13 - 6/19

2011-06-13T21:10:00.000-07:00

I can't believe we survived last week! Just barely, sheesh. The Summer vs. the Summers family. Yikes.

Mexican Monday: awesome meatless chili w/ avocado chunks

Oriental Tuesday: veggie stir fry w/ spicy peanut sauce

Twisted Wednesday: banana walnut pancakes w/ homemade vanilla yogurt

Authentic Thursday: eggplant parmigiana w/ brown rice pasta

TGIFriday: salmon burgers w/ grilled veggies & watermelon smoothies

Super Saturday: curried cashew salad w/ strawberry frozen yogurt for dessert

Special Sunday: FATHER'S DAY (at the folks)

Upcoming recipe: undecided. I'm leaning (rather heavily) toward overnight oats. Or maybe my less-sugar strawberry preserves... Decisions, decisions! *B

blend it up

2011-06-10T08:41:00.000-07:00

I've had a VitaMix for most of my married life. My in-laws offered us the choice of said blender or a karaoke machine for Christmas, and I've been happy with our choice ever since :) It really is one of my most prized possessions... I even grabbed my blender alongside precious family photos during a fire evacuation in CA. It's my other baby, and I use it all the time. I make sure to bring it to any class I teach; it gets the job done!

Now, if you're in the market for a high-end blender, I would definitely recommend a VitaMix or the Blendtec. Check out the reviews at Got Greens? and Blend Happy for a side-by-side comparison. I prefer the VitaMix because it's straight forward. I can control my blending with the flip of a switch, or the turn of a dial. I don't care for high-tech buttons or display screens, or preset blending options. And I like using the tamper for making frozen yogurt. Besides, VitaMix has been around longer (since the 1940's). It's a solid, well built machine. It's also the machine used by Starbucks, Jamba Juice and Food Network's Iron Chef. And it's the machine for me :)

If you're serious about raw/wholefood blending, then you need a serious blender. Otherwise you'll find yourself forever chopping, peeling, coring and hulling. And you'll probably have issues with leaking, overheating, not-so-smooth smoothies, etc. You'd be better off putting your money toward something that'll really blend. Your health, and the health of your family, is definitely worth it. *B

Slightly Nutty Green Drink

2011-06-09T14:20:00.000-07:00

My green drinks all have one thing in common: their hue. But each one has a very distinct flavor all their own... This one is smooth and nutty, and very satisfying.

Ingredients:

1 c. rice milk
1 T. almond butter
2 handfuls baby spinach, frozen
1 banana, frozen

Directions:

Place ingredients in order as listed in a blender. Blend on high until super smooth. If you don't have frozen spinach or banana, then throw in a couple of ice cubes. Serve cold.

I love to drink this one sometime between lunch and dinner, right when those afternoon munchies hit! It always hits the spot. *B

Energizing Green Drink

2011-06-09T14:08:00.000-07:00

Growing up my mom would occasionally make us a green drink with parsley and spinach. I loved them! But she never had a specific recipe (she never does). So I came up with my own... In college, my friends/roommates were seriously disturbed with my blended beverages, and none were brave enough to try them. I think they might have attempted an intervention of sorts, they were that worried about me. During my final year at school, I made a green drink as part of a presentation for my classmates. Most tried it, and several liked it. Take that, roommates! And thank you mom for raising me proper :)

Ingredients:

2 c. pineapple juice
1 T. chia seeds (opt)
1 handful fresh parsley, trimmed
1 handful baby spinach, frozen
1 tiny cucumber, peeled & frozen (about 4 inches)
1 celery stalk, frozen

Directions:

Place ingredients in order as listed in a blender. Blend on high until super smooth. If you don't have frozen veggies, then throw in a couple of ice cubes. Serve cold.

The pineapple juice makes for a really sweet drink, but balances nicely with the rest of the ingredients. If you don't like parsley (Mandi), then replace it with another handful of spinach. If you don't like cucumbers, substitute zucchini. If it's too sweet for you, try it with half juice and half water. Just make it work for you... Because if you're feeling sluggish and need a little fresh pick me up, this oughta do it! *B

free range

2011-06-08T11:55:00.000-07:00

going halfsies

2011-06-07T20:34:00.000-07:00

I hate oatmeal. Pretty sure I've said that before... I've tried to make oatmeal from scratch for my kids with little success, and I wasn't going to force them to eat something I couldn't. The only kind I can choke down is the sugary instant kind that comes in individual packets. So, nowadays I buy said packets. I read the ingredients and buy what's best on the shelf (I prefer the store brand from Fresh & Easy), then I combine all the packets into one container. When the eldest has a bowl of oatmeal, I just eyeball a packet's worth of oatmeal and then I add a handful of rolled oats (I prefer Coach's Oats, which we get at Costco). Half sugary-instant, half wholesome. I do the same thing for cold cereal: half honey-nut Cheerios, half regular Cheerios. I mix my white and wheat flours when I bake, too. Same goes for white/brown rice, and white/wheat pasta, etc. The ultimate goal is to eat wholesome foods. But eating half-some is better than none-some. *B

Summer-friendly Meal Plan

2011-06-06T09:30:00.000-07:00

Last week was our first week of Summer. And let me just say, it's going to be a lonnng one! The husband is MIA from 1:00 AM to 5:30 PM (with a bedtime of 7:00 PM), 5-6 days/week. In the meantime, the soon-to-be first-grader is going stir crazy. Not to mention I'm still working a few hours every week, and filling up the rest of our days with gym and library outings and swimming and piano lessons, all without my own car. Many thanks go to my ~~chauffeur~~ mom who makes it all possibe! So my weekly meal planning is a little more... relaxed. I still try and stick with the daily themes, but I don't have a specific meal planned for dinner. Instead, I sat down with the eldest and together we came up with a Summer breakfast/lunch plan:

Monday:

-scrambled eggs

-sneaky mac & cheese

Tuesday:

-oatmeal

-soup w/ cheesy toast

Wednesday:

-cereal/granola

-chicken nuggets w/ steamed broccoli

Thursday:

-oatmeal

-sneaky quesadillas w/ grapes

Friday:

-breakfast drink w/ muffin

-nachos w/ apples & carrots

Saturday:

-cereal/granola

-sandwich w/ crafty applesauce

Snacks (to be eaten between meals):

-popcorn

-rice crackers w/ hummus

-fruit & yogurt pops

-hard-boiled eggs

-animal crackers w/ almond butter & honey
-trail mix

And I pretty much eat the same as the kids. Except I opt for overnight oats in lieu of oatmeal, and I almost always pick granola over cold cereal... My snacks also include things like homemade vanilla Greek yogurt with chopped walnuts and prunes. Mmm, so good! I tried to keep our meals (and snacks) nice and balanced. For example, I don't like to eat wheat or dairy more than once a day. So I didn't want to have a muffin for breakfast then a sandwich for lunch. It's important to make sure to eat a varied diet, so that we're getting all the nutrients we need from all sorts of sources. Plus, it keeps things interesting ;)

Upcoming recipe: another green drink, or two. And hopefully this week I'll have some energy to discuss blender options! *B

Apple "Coffee" Cake

2011-05-26T20:57:00.000-07:00

If you know me (very well), you would know that I don't much care for breakfast. I also believe that muffins et al. shouldn't taste like cupcakes sans frosting... This apple cake is the perfect balance and is my definition of the perfect breakfast baked good: it's moist and wholesome. More importantly, it's tasty (aka. sweet, but not too sweet)! I blame the crumb topping ;)

Ingredients:

1/2 c. unbleached white flour
1/2 c. wheat flour
1/2 wheat germ
1/2 t. salt
1.5 t. baking powder
1 egg
6 T. brown sugar
1/2 c. rice milk
1/3 c. apple sauce
1 green apple, chopped
1 c. brown sugar
4 T. flour
4 T. butter, melted

Directions:

Combine flours, wheat germ, salt and baking powder in bowl. Set aside.
Combine egg with 6 T. brown sugar, whisk in rice milk and apple sauce.
Add dry ingredients to the wet until just mixed. Fold in chopped apples.
Spread batter into the bottom of a prepared square baking dish.
Combine 1 c. brown sugar, 4 T. flour, and melted butter to make the crumb topping.
Crumble topping over the batter; bake at 425 for 15 minutes, or until fork comes out clean.

I don't know about you, but my family eats our coffee cake with yogurt on top. Apparently that's how they ate it in France, and my dad was kind enough to introduce us to the yumminess. If you haven't tried it, you really should! And maybe next week I'll have a yogurt recipe for you, too. But this is probably the only cake recipe you'll get from me (I'm more of a pie person). *B

Meal Plan: 5/23 - 5/30

2011-05-23T20:20:00.000-07:00

I was just about to forgo posting a meal plan, but then thought the better of it... Thank you blog for motivating me to stay scheduled ;)

Mexican Monday: Southwest chicken burritos w/ quinoa & avocado chunks
Oriental Tuesday: Fancy Ramen (yes, again)
Twisted Wednesday: apple coffee cake & homemade yogurt
Authentic Thursday: Cucina salad
TGIFriday: grilled cheese sammies w/ tomato soup
Super Saturday: DATE NIGHT
Special Sunday: something w/ fennel...

Upcoming recipe: Apple coffee cake. It's wholesome and delicious, yesss! *B

Super (Green) Smoothie

2011-05-19T20:31:00.000-07:00

This green drink is the husband's favorite, and I don't blame him! It's sweet and satisfying, and full of green goodness :)

Ingredients:

1 c. rice milk
4 oz. vanilla yogurt
1 T. natural peanut butter
2 handfuls of spinach, frozen
1 frozen banana

Directions:

Place ingredients in order as listed in a blender. Blend on high until super smooth. If you don't have frozen bananas or spinach, then throw in a couple of ice cubes. Serve cold.

PS - the kids love it, too. *B

Meal Plan: 5/16 - 5/22

2011-05-16T09:04:00.000-07:00

So, we've been participating in Bountiful Baskets for about a month (?) now... And I've got to tell you, I'm a fan! It's not necessarily ideal, but it works for us. Ideally, I would have a garden and grow my own produce. I would love to try supporting our local CSA, but it's just too much money right now. We only get a basket every other week. And for the most part, I've been pretty pleased with our baskets. Our produce consumption has gone through the roof! I couldn't be more thrilled :) Admittedly, our family probably eats more veggies than most families. But I would only buy what I needed. Now it's more of a forced variety, and that's a good thing! Now we eat things like pineapple and fresh corn, things I love but wouldn't normally buy. And it's been nice to have the extra fruit on hand for snacks, etc. Also, it's been fun planning my meals around our groceries vs. the other way around. You know me, I like the challenge ;)

Mexican Monday: turkey tacos
Oriental Tuesday: veggie chow mein
Twisted Wednesday: banana pecan pancakes w/ buttermilk syrup
Authentic Thursday: spinach & cheese ravioli/tortellini
TGIFriday: English muffin pizzas
Super Saturday: DATE NIGHT
Special Sunday: chicken pot pie w/ salad

Upcoming recipe: green super smoothie. You're gonna love it! *B

Overnight Caramel Apple French Toast

2011-05-14T10:32:00.000-07:00

You will never have tastier french toast than this... You're welcome. Perhaps I should be apologizing? Oh well ;)

Ingredients:

1 c. packed brown sugar
½ c. butter
2 large tart apples, sliced
3 eggs
1 c. milk (psst - rice milk works great, too)
1 t. vanilla
9 slices French bread

Directions:

In small saucepan, cook brown sugar and butter until thick about 5-7 minutes.
Pour into ungreased 9 x 13 baking pan. Arrange apples on top.
In mixing bowl, beat eggs, milk and vanilla.
Dip bread slices into the egg mixture and place over apples.
Cover and refrigerate over night.
Remove from the fridge 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes.

And there you have it! I'll have you know that it is even great eaten cold (after it's been baked, of course). Enjoy (you can simultaneously bless/curse my name afterwards)! *B

why be dairy free

2011-05-10T20:38:00.000-07:00

There are several reasons you might want to cut back on your dairy. Maybe you're a nursing mother whose baby has a sensitive tummy. Maybe you have an irritable child with dark under-eye circles. Maybe you suffer from a consistent stuffy nose. Maybe you just don't like the taste of milk... Whatever your reason for avoiding dairy, just know you're not alone. And please know that your life isn't over ;)

I can't even tell you the last time I bought a gallon of milk. I noticed the stomach aches, the headaches, the coughing, the sneezing, etc. My body was trying to tell me something. So finally, I listened. Yeah, I've tried Lactaid. It doesn't work, for me. So I simply stopped buying milk. We use rice milk instead. I prefer its mild taste and use it for just about everything (but pudding). There's also almond milk, hemp milk, and soymilk. Just FYI, I do not condone the regular use of soymilk... I worry about the quality of soybeans used and I'm concerned with the estrogenic side effects. But, that's just my personal opinion. That's not to say I don't enjoy the occasional soy steamer from Starbucks, though!

If you want any more of my opinion, keep reading. Just know that it is just that, my opinion. In my opinion, milk sold in your general grocery store holds little to no nutrition, especially skim milk. In my opinion, the only contribution milk has is its fat content. But when that is removed, it's just a source of sugar. I know what you're thinking... What about the protein? The calcium?! Here's the thing: commercially prepared/offered milk has been stripped of all its natural nutrition. It goes through a rigorous process of decontamination. Those nutrients were boiled to death. Later, they were added back in. And don't even get me started on homogonization. What I'm saying is that since most of your commercially prepared foods are also enriched with calcium (including rice milk), you're not necessarily missing much by skipping milk. Calcium is also found in several fruits, vegetables, grains and legumes. Basically, if you eat a well-balanced diet you not only get calcium, but you also get other vital nutrients, and fiber. The same thing can be said for protein.

Rant over :) My entire family is dairy sensitive. So we I watch what we eat. I'm the mean mom who only lets my kid have chocolate milk once a week. However, we do buy yogurt and cheese. When eaten in small amounts, it doesn't seem to bother us as much. I think it might have something to do with the (beneficial) bacteria that makes it easier on our tummies... But I still try to limit our consumption of dairy to once a day. If we're having pizza for dinner, then I don't serve yogurt for breakfast. If I could get my hands on some raw, whole milk, I would gladly use it. But I can't, so I don't. If you're concerned with losing weight, cut the cheese (sorry, I couldn't help myself). And the milk. And eat yogurt sparingly. Regardless, eat lots of OTHER foods. Drink lots of water. And if you're desperate for your morning cereal, remember that you have choices! Experiment. Give it a fair trial. Then listen to your body. How do you feel? Better? Then you have your answer. *B

Meal Plan: 5/9 - 5/15

2011-05-09T20:03:00.000-07:00

Mexican Monday: quesadillas & green drink

Oriental Tuesday: Fancy Ramen

Twisted Wednesday: lemon blueberry pancakes w/ buttermilk syrup & scrambled eggs

Authentic Thursday: Tortilla Tilapia w/ fancy broccoli & quinoa

TGIFriday: homemade hamburger helper w/ watermelon smoothies

Super Saturday: cousins night out

Special Sunday: to be determined

Upcoming recipe: Caramel Apple French Toast. It's amazzzing! And not necessarily healthy... *B

Strawberry Smoothies

2011-05-05T19:49:00.000-07:00

Mmm, strawberries. No matter how they're made, or what they're in, I love them. Especially au naturel. Did you know that strawberries help thin the blood? True story. After a long Winter of meat and starches (foods your body craves/needs in the cold), strawberries really do make the perfect Spring treat and help you get ready for those long (hot) Summer months... And here in the AZ, we're ready for smoothies! This sweet and sneaky smoothie not only has fruit, but also has veggies in it. Which makes it perfect ;)

Ingredients:

1 c. apple juice
1 carrot
1 celery stalk
1 frozen banana
handful of frozen strawberries

Directions:

Place ingredients in order as listed in a blender. Blend on high until super smooth. If you don't have frozen bananas or strawberries, then throw in a couple of ice cubes. Serve cold.

I usually end up watering this down, after I've poured it into the kids' cups. It thins out the smoothie into more of a crafty juice... So add as much or as little water as you'd like! Or leave it thick and icy. Either way, it's yummy AND healthy. The kids love it, naturally. *B

substitute your eggs, vegan style

2011-05-03T19:53:00.000-07:00

[source]

If you know me personally (or read this here blog regularly), you'll know I'm always up for a culinary challenge! Yesterday I made some muffins sans eggs. I've always wanted to, and I didn't have any eggs. Perfect timing ;)

The muffins turned out pretty dang good, if I say so myself! Now, I don't think I will ever go vegan (or completely vegetarian). I'm what you might call a flexitarian... And a self proclaimed subsitution queen. I am ALL about subbing fruit/veggie/bean purees in lieu of oil or butter. Why not take it a step further and sub out your eggs in favor of chia seeds or flax seed? Don't get me wrong, I love eggs. In moderation. But think of all the great health benefits chia and flax seeds have to offer! Both are full of awesome fats, protein and fiber. It just makes those healthy baked good even better (aka. nutrient dense).

Ingredients:

1 T. chia seeds OR flax seeds
3 T. water

Directions:

Throw water and chia seeds into blender and blend until smooth. Allow to sit for a few minutes until a gel forms.
If using flax seeds, grind in a coffee grinder and combine with water. Allow to sit and gel up.
Add gel in place of 1 egg. Double recipe to yield the equivalent of two eggs, etc.

And depending on what you're baking, you can use white/black chia seeds. For example, black chia seeds would work just fine in chocolate brownies. But if you're making cookies you might want to try something a little less conspicuous, like white chia seeds or flax seeds instead. This works great for muffins, and I know people who have made cookies and cakes with much success, too. I would not even attempt to try it for quiche or scrambled eggs, though. Just in case the thought crossed your mind... *B

Meal Plan: 5/2 - 5/8

2011-05-02T21:05:00.000-07:00

Mexican Monday: taco soup w/ quinoa
Oriental Tuesday: peanut satay w/ noodles
Twisted Wednesday: pancakes w/ strawberries & cream
Authentic Thursday: walnut pasta w/ chicken sausage
TGIFriday: tomato soup w/ grilled cheese sammies
Super Saturday: DATE NIGHT
Special Sunday: to be determined

Upcoming recipe: also to be determined! I have a few... *B

Avocado Pesto

2011-04-28T23:01:00.000-07:00

[source]

This super yummy pasta sauce is super creamy without the cream! An excellent source of good-for-you fats, it's very quick and easy to make. And it's so good, I didn't get to take a picture before it was devoured...

Ingredients:

1 avocado
1/4 c. pesto
1/2 small lemon, juice (or to taste)
1 T. rice milk
1/2 t. garlic
dash of nutmeg
salt & pepper, to taste

Directions:

Combine all ingredients in a food processor and process until smooth. Adjust seasonings to taste. Serve over warm pasta.

Due to the avocado, this is best when fresh. And green. Remember, green is good ;) I just love avocados, don't you? I think they're my favorite (savory) fruit. And so fun to say! Go avocado! *B

Spiced Raspberry Leaf Tea

2011-04-27T19:46:00.000-07:00

[recipe]

soak your veggies

2011-04-26T09:37:00.000-07:00

[source]

Sometimes I waste my vegetables. Sad story, but true. Lots of times I have the best of intentions, so I buy lots of veggies. Then a week (or two) later, I end up throwing out half of what I bought! Today's tip may not be earth shattering, but consider it a refresher on how to freshen up those limp veggies... Soak 'em. Vegetables consist of 70-90% water. When your celery stalks start to slacken, or your broccoli turns to rubber, don't toss them in the trash! Toss them in a container of water, instead. They just need a little TLC in the form of H2O. *B

Meal Plan: 4/25 - 5/1

2011-04-25T21:37:00.000-07:00

Sorry for the hiatus. I needed the break... Just too much on my plate, and most of it was unrelated to food (unfortunately). But, it feels good to be back doing what I love best :)

Mexican Monday: tortilla tilapia w/ broccoli & Mexican style quinoa
Oriental Tuesday: tofu coconut curry stir-fry w/ brown rice
Twisted Wednesday: sweet potato pancakes w/ peanut butter syrup and "sausage" patties
Authentic Thursday: avocado pesto pasta
TGIFriday: pizza bagels
Super Saturday: DATE NIGHT
Special Sunday: pot roast

Upcoming recipe: avocado pesto! I mean it this time. *B

fertile friendly food

2011-04-06T09:17:00.000-07:00

[recipes]

sleep tight

2011-04-05T23:27:00.000-07:00

Today's tip is about sleeping. Which has nothing to do with food, but a lot to do with your health. I'm also an expert on not sleeping well... Which is why I'm going to bed because it is so dang late! But, I will have you know that it's the hours before midnight that are the best for your health. Which has me wondering how good a half hour will do me? *B

Meal Plan: 4/4 - 4/10

2011-04-04T22:42:00.000-07:00

Mexican Monday: Nacho Bar

Oriental Tuesday: Fancy Ramen

Twisted Wednesday: Quiche w/ Mighty Muffins

Authentic Thursday: Veggie Lasagna

TGIFriday: vegetable shepherd's pie

Super Saturday: DATE NIGHT

Special Sunday: dinner at the folks'

Upcoming recipe: Avocado Pesto! Nope, I did not forget (Candra). *B

oh she glows

2011-04-01T19:05:00.000-07:00

Hello yummy pizza :) And hellooo beadboard!

This site/blog, along with its author, is amazzzing! You really must check it out. I found it (re)inspiring, and uplifting. And guess what? She's a green drinker, too! If I were Canadian, we'd probably be neighbors and best friends. For now, I'm just a loyal ~~stalker~~ fan. *B

My Go-To Green Drink

2011-03-31T22:36:00.000-07:00

I will have you know that I've been drinking green drinks since my teens (many thanks to my mother), and I've been making them since college. Apparently it's all the rage nowadays, as even Jamba Juice is making veggie smoothies. But, I will have you know that mine taste WAY better! Seriously, my coworker (who is always such a willing guinea pig) told me that she tried one that had bell peppers in it. Bell peppers?!?! Seriously. Anyway, she told them theirs are yucky and mine are yummy. She literally told them that mine are better! Because they are. True story.

Ingredients:

1 c. apple juice
1/2 c. water
1 T. chia seeds (opt)
1 carrot
2 handfuls of baby spinach, frozen
1 frozen banana

Directions:

Place ingredients in order as listed in a blender. Blend on high until super smooth. If you don't have frozen bananas or spinach, then throw in a couple of ice cubes. Serve cold.

I have a few more versions up my sleeve, so stay tuned! But this particular recipe is the best for converting vegetable haters to the green side. Honestly, my kids (and meat obsessed husband) love them. No joke, they request them! They really do crave them... And ~~some~~ most days it is the only way I can get anything even remotely green into their picky little (big) mouths. I make it, and they ~~drink~~ down it. It keeps them healthy (and regular), and even makes them smile. And there's nothing better than a green smile. *B

spinach rounds

2011-03-30T21:18:00.000-07:00

[recipe]

the magical fruit

2011-03-29T20:37:00.000-07:00

[source]

We're talking beans, people! Legumes are as nutrient dense as they are cheap, making them a worthwhile addition to your meals. I use them regularly in soups, salsa, salads and even baked goods, like my super yummy not-so-guilty chocolate muffins! You really must try them, they seriously are a big hit anytime I make them. Seriously. Anyway, so beans are good for you. Very good for you. But, they can sometimes be a little hard on your tummy...

To mitigate unpleasant side effects, simply drain and rinse your canned beans. For bagged beans, discard the soaking water and rinse before cooking. I like to cook up a big pot of beans to freeze later, so I also throw out my cooking water. But if you're making soup, just be sure to remove any foam or bubbles that form at the top.

Legumes are low fat, cholesterol free and full of protein, fiber, vitamins and minerals (like calcium and iron). Like I said, very good for you. So please, eat them. Not necessarily at every meal... But, the more you eat the better you'll feel! *B

Meal Plan: 3/28 - 4/3

2011-03-28T11:44:00.000-07:00

Mexican Monday: Black Bean Salsa burritos w/ carrot sticks

Oriental Tuesday: teriyaki chicken stir fry w/ brown rice

Twisted Wednesday: baked potatoes w/ awesome meatless chili

Authentic Thursday: avocado pesto pasta

TGIFriday: tomato soup w/ cheese sammies

Super Saturday: DATE NIGHT

Special Sunday: pot roast w/ roasted veggies

Upcoming recipe: The infamous Green Drink! Be excited. Be very excited. *B

the book that changed my life

2011-03-25T21:33:00.000-07:00

[I ♥ iPhone pics]

"Nutrition goes beyond calories and food groups. Our bodies have the ability to heal themselves and our food can facilitate that power." Yes, I'm quoting myself (I can do that, right???). How about Hippocrates? Ever heard of him? Of course you have! This is my favorite quote of his: "Everyone has a doctor in him or her; we just have to help it in its work. The natural healing force within each one of us is the greatest force in getting well. Our food should be our medicine. Our medicine should be our food."

I went off to college with the intention of becoming a doctor, or something. I ended up with a B.S. in Health Science, a minor in Biology and an emphasis in Health Promotion & Lifetime Wellness. I took several courses dealing with the human body, and I loved every.single.one. But no textbook taught me what I knew to be true. And then I came across Paul Pitchford's book, Healing With Whole Foods: Asian Traditions & Modern Nutrition. I lovingly refer to it as my food bible :)

This book also played a key role in my marriage. True story! Once I read said book, there was no going back... My roommates and professors alike were concerned with my "quackish" beliefs. I even had a quasi boyfriend at the time who thought I was borderline sacrilegious, all because I experimented with brown rice syrup and drank copious amounts of green smoothies. Oh, and not going to the doctor for common ailments = dangerous.

A friendly admirer (Brad) took me out for my birthday (not the pseudo BF). Over our dinner conversation we talked about what we wanted for Christmas. I sheepishly and quickly mumbled the name of the book. Because that's all I wanted; the school library was tired of me hoarding it... I braced myself for the oncoming scorn that never came. Not only had Brad heard of this book, but his own mother owned it! I wasn't crazy. I was NOT crazy! Poor pretend boyfriend never had a second chance after that fateful night ;)

I love food. I love my body. I love this book. And I love my husband. *B

Soup Sans Cheese (aka. Cheesey Cheeseless Soup)

2011-03-24T15:31:00.000-07:00

This soup is smooth and creamy, without the dairy. It's naturally nutritious, and deceivingly delicious :)

Ingredients:

5 medium-small russet potatoes, cut into 2 inch chunks
3 smallish carrots, cut into 2 inch segments
1/2 onion, chopped
6 c. water
2 T. chicken bouillon (MSG-free please!)
1/2 c. white beans, drained & rinsed
1/2 c. sweet potato puree
4 T. butter (1/2 stick)
dash of nutmeg
dash of paprika
salt & pepper, to taste
1 small bag frozen vegetables, Normandy style
2 handfuls of shredded rotisserie chicken (opt)

Directions:

Place potatoes, carrots and onions into large soup pot. Add water, then add salt until water tastes salty.
Bring to a boil, and cook until veggies are tender. Add bouillon, then (s)mash potatoes and carrots. Blend with a hand mixer until smooth. Reduce heat to simmer.
In a food processor, add sweet potato puree and white beans and process until smooth. Add puree blend to soup. Blend with hand mixer until smooth. Add spices and stir.
Add frozen vegetables and chicken and heat through. Garnish with shredded cheese and green onions.

This is perfect for those avoiding or limiting dairy. It looks and tastes cheesey! But if you're wanting to cheat, you can top your bowl with a handful of cheese and only feel slightly guilty ;) Change up your mixings and fixings and slurp to your heart's content! *B

Roasted

2011-03-23T21:49:00.000-07:00


[recipe]

freeze your greens

2011-03-22T21:50:00.000-07:00

[source]

It is still March, right? I haven't gone and missed all of April or anything... Well, in honor of the month o' green, I thought we'd start our first Tipsy Tuesday talking about everyone's favorite green: spinach! Oh, you don't like spinach? How unfortunate. Because it really is worth your liking :)

Now, my little family "likes" spinach. I love it in a salad, my husband tolerates it, and my children (loudly) acknowledge its existence. I love it in soups, and I love it steamed. My husband tolerates it in soup, and he only likes it steamed if bacon is involved. My kids ~~like~~ love bacon. So why do we buy the huge bag of spinach from Costco?

More often than not, we drink our spinach! I'm addicted to green drinks. And my husband/offspring? They love it! Seriously. Both of my kids request green drinks. And when they hear my blender whirring, they start doing little happy dances. I love that they love it, almost as much as (if not more than) the drink itself. I'll be sure to post a recipe soon, alongside a pic of some of the cutest green mustaches you've ever seen ;)

So, back to the freezing. If you've ever had good intentions of eating your greens, and end up buying them in bulk, only to find out that it's not so easy eating that huge bag of spinach before it goes bad, then you're not alone. Been there, done that. But, there is a solution! Freeze those leaves. Here's what I do: Stuff two HUGE handfuls of spinach into one freezer bag. I get about 10 freezer bags' worth of frozen spinach out of one large bulk bag. Pop them into the freezer and they're good to go, all fresh and ready for all those yummy soups, drinks and the like.

Going green has never been cooler. *B

Beth tested, and approved

2011-03-21T21:12:00.000-07:00

This post is for you, dear cousin and loyal reader of mine :) I have gone through and removed any recipes I have not personally tried. I hope that helps you sleep better at night... Thanks for having such confidence in me and my culinary skills! *B

Meal Plan: 3/21 - 3/27

2011-03-21T21:00:00.000-07:00

Mexican Monday: Tortilla Soup topped with avocado chunks

Oriental Tuesday: Peanut Satay w/ tofu & cilantro

Twisted Wednesday: Pancakes w/ strawberry-banana syrup & whipped cream

Authentic Thursday: Noodle Cheese w/ peas (thanks Ash!)

TGIFriday: Mini Pizzas & green drinks

Super Saturday: DATE NIGHT

Special Sunday: dinner with the folks... my daddy's bday :)

So far, Candra has been my go-to-gal... and she's pregnant! She puts me to shame, planning AND freezing her meals. So let me know if you're interested in linking up, too. Because I have a vision! *B

my plans on planning

2011-03-21T20:29:00.000-07:00

Perhaps you noticed yesterday's post was lacking some vital information: my meal plan. Oh, you didn't notice? This is the second time in six months you've visited my blog? Right. So it's just me then. Well, that's a relief! That means what I'm about to propose will probably influence/excite me more than you, whoever you are...

I've been planning my meals based on themes for the past who-knows-how-long, and with much success! No, I do not always stick to the plan. But I don't stray too far from the planned genre du jour either. It's been nice knowing that at least something in my life is somewhat organized, and I don't have to play the dreaded "what's for dinner" game unless I'm feeling peckishly frisky. And so I've decided to bring a little planning into my posting! And I'm ok being the only one excited about it ;)

Meal Plan Monday

Tipsy Tuesday

Wordless Wednesday

Food-for-Thought Thursday

Feature Friday

I'll now be sharing my meal plans with the world wide web on Monday rather than Sunday. Anyone still interested in linking their meal plans OR recipes, let me know and I'll bring the link-up back. Tuesday will be used for sharing any kind of kitchen tips/tricks, including healthification suggestions and the like. We'll see how Wednesday works out, but I'd like to have some kind of picture posted (because this poor blog is seriously lacking in photos). Whether that photo is taken by me or found elsewhere on the internet will depend entirely on where the wind blows that day. Thursday will be recipe day. Either made-up recipes by yours truly, or adaptations of others' (aka. healthified). And Friday. Friday is fun day! Friday is the day I'll feature blogs, recipes, products, books, etc. It's the day I'm most excited about :) I can share/show off all my fancy kitchen utensils, cookbooks, etc. Yeah, baby.

So be excited! Or not (see last sentence of paragraphs #1-2). *B

ramblings of a (health) food addict

2011-03-20T11:10:00.000-07:00

When me and the hub were in Vegas, we were lucky enough to have brunch at Bobby Flay's Mesa Grill. OH.MY.HECK. If you ever have the chance to go there, you simply must go! Everything was super yummy. Like, super-hero yummy. We foolishly tried to walk-in for dinner, and ended up making reservations for the next afternoon. If we canceled, it was a hundred smackaroos automatically charged to our card. They mean business! But what an excellent business they have.

We shared the following: Rough Cut Tuna "Nachos" + Tiger Shrimp Roasted Garlic Corn Tamale + Barbecued Lamb Cobb Salad. I honestly can't tell you which was my favorite. Even their bread basket was an assortment of deliciousness! Four different biscuits/scones, and we HAD to try each and every one. So much goodness. And everything complimented each other. The flavor(s) in our mouth by the end of the meal was almost as rewarding as the food itself. Almost ;)

Brad and I tried to explain our Mesa Grill experience to our friends. Pretty sure we failed... You just had to be there! But, Mr. friend noticed how much my face lit up and how excited I got when I was describing the food. And you know what? I get like that anytime I talk about good food! For example, the Buffalo Blasts at The Cheesecake Factory: life changing. Seriously. And I don't even like chicken! When I was trying to convince my husband how amazing they really were, he noticed my immediate animation. Because nothing turns me on like food.

Pretty sure I'm a foodie. And I think I'm a pretty good judge of what constitutes as good food. But my real passion: good food that is good for you. After a week(end) of indulgence, my body was crazy out of whack. My stomach hurt. I was lethargic. Headaches galore! No amount of tasty food is worth a life of discomfort. I love the occasional Tiramisu cheesecake. But I can't eat it every day. What once tasted amazing now tastes... gross. Because I'd feel gross. Sometimes I have a hankering for a Whopper. Yes, meat. So I eat it. But having a burger every single day? No thanks. When I'm planning meals for my family, I make sure it tastes good. And I make sure it feels good. It makes those trips to Chuck E. Cheese and Coldstone, or the Mesa Grill, that much more special.

Sometimes my mouth craves the unhealthy. So I eat it. I enjoy it. And I relish in the flavor(s). But then it's time to move on. Because my body craves healthy. And I listen to it. Because my body is worthy of good food. I deserve to be healthy. I enjoy being healthy. And a healthy body is much more appreciative of what Life has to offer, such as food. I eat to live, and I live to eat. It just makes sense that food can (and should) taste good and be good for you. It is not about denying what tastes good. It's about tasting what is good. *B

this week's plan: 3/14 - 3/20

2011-03-13T21:59:00.000-07:00

And we're back! Time to restore our tummies to healthiness ;)

Mexican Monday: Veggie Fajitas
Oriental Tuesday: Tofu Coconut Curry
Twisted Wednesday: french toast w/ peanut butter syrup
Authentic Thursday: rice pasta w/ grilled vegetables & avocado sauce
TGIFriday: pesto portobello burgers with spiced fries and applesauce
Super Saturday: DATE NIGHT
Special Sunday: Pot Roast w/ roasted veggie medley

Looking forward to a healthy week, and a happier tummy. *B

Parmesan Popcorn

2011-03-07T20:26:00.000-08:00

Guess what?! You can make microwave popcorn, from scratch!!! I got the idea from Our Best Bites, but made a minor tweak here and there... It's cheap and beyond easy, and there's no fake nothin' about it. Just pure yumminess :)

Ingredients:

scant 1/4 c. popcorn kernels
1 T. butter
1 t. canola oil (you can use a good flavored olive oil, too)
1/8 t. salt
scant 1 T. grated Parmesan cheese
1 brown paper bag

Directions:

Pour popcorn kernels into bag. Flatten out bag and then fold the top of the bag over twice. Make two notches about 1.5 inches apart, and fold flap over (see picture).
Place bag in microwave and cook for a little over 2 minutes, depending on your micro. Mine turns out great at 2:15, with just a few kernels unpopped.
Lightly shake bag and dump popcorn into a medium bowl; set aside.
Melt butter (about 15 seconds in the zapper); add oil and salt and stir well.
Pour butter mixture over popcorn and immediately toss. Add Parmesan and toss to coat.

I'm normally anti-micro, but for quick air-popped popcorn I can make an exception ;) This is our family's new favorite snack! Everyone from the oldest to the youngest just loves it. I'm excited to try some different flavors... I'll keep you posted if/when I do. But imagine all the possibilities! Most excellent snacking indeed. *B

curious still

2011-03-06T20:35:00.000-08:00

Wow, who knew grocery budgeting would be so... conversationlistic? I haven't quite figured out how much is too little or too much, but I definitely appreciate the feedback! Thank you, thank you :) The problem with eating cheaply is that most cheap meals are overly processed. Example: Top Ramen or boxed Mac & Cheese. We do eat those on occasion, especially when we're feeling pinched in the pockets. But I do my best to healthify them as best I can when we do eat them. Like my Fancy Ramen or my Sneaky Noodles! Otherwise, my pantry is seriously lacking in prepared food.

Which brings me back to coupons. I definitely admire those who take the time to make them work. It's a skill I do not have. But as many of you said, unless there are coupons on produce or whole food items, coupons just don't do it for me. Call me lazy, but I don't like driving around to five different stores to find the best priced item either. I'd rather save the money in gas... But we do buy stuff in bulk. Costco is our friend :) We have to be very careful though to go there with a list in hand. Something that we have learned with a small wallet and a small house (no real room for food storage) is that overbuying is the ultimate downfall.

My best trick for making my groceries go farthest is to plan my meals. If I know what I'm buying and why I'm buying it, then we're pretty safe. I'll never buy 20 boxes of Fruit Loops, because we won't even eat one box. But I look forward to the day when we can afford to buy 10 pounds of oatmeal, and have a place to store it. On the other hand, I'll never have room for Kool-Aid ;)

Next question(s): Bountiful Baskets vs. CSA. What's the difference? Anyone have any experience with both? And how do they compare to a Farmer's Market? Thanks (much) in advance! *B

this week's plan: 3/7 - 3/13

2011-03-06T20:02:00.000-08:00

Me and the hubs are going out of town this weekend. ALONE. I know!!! I think it's the first time in five plus years... Super exciting! Anyway, this week's meal plan might be super lame for everyone else but us ;)

Mexican Monday: Taco Salad

Oriental Tuesday: Hawaiian Haystacks

Twisted Wednesday: Biscuit Quiche

Authentic Thursday: Elsie's Bday - probably mac & cheese followed by cake/ice-cream ;)

TGIFriday: VEGAS

Super Saturday: VEGAS

Special Sunday: super potato soup

just curious...

2011-02-27T19:35:00.000-08:00

How much money do you normally spend on food? Groceries vs. eating out, etc. Anyone mind telling me? I'm trying to figure out a realistic food budget... Is $300 a month too little, or too much? Maybe $450? I (really) have no idea! Which is scary. I just don't know. Do you? Any grocery tips you'd like to share? Because I'd love some help in keeping our tummies AND wallets full ;)

Just FYI, I do not do coupons. I mean, I save a few for foods I would normally buy, and I especially save coupons for restaurants, just in case we eat out. But, I think clipping coupons for useless junk is a waste of time and money. Thoughts? Pretty please?

Thanks in advance. *B

this week's plan: 2/28 - 3/6

2011-02-27T19:21:00.000-08:00

This week is going to be a good one, I can feel it! I think we're finally over our sicknesses, and it's time to get healthy again. And that feels good :)

Mexican Monday: Awesome Meatless Chili
Oriental Tuesday: Tofu Lo Mein
Twisted Wednesday: baked potatos with broccoli & cheese sauce
Authentic Thursday: pasta surprise
TGIFriday: Pigs in a Blanket w/ Immune Boosting Smoothies
Super Saturday: DATE NIGHT
Special Sunday: Pot Roast OR Beef Stew

this week's plan: 2/14 - 2/20

2011-02-13T20:47:00.000-08:00

Mexican(less) Monday: VDay = Italian Nachos with Cesare Salad, and chocolate-dipped strawberries :)

Oriental Tuesday: Tofu & Veggie stir fry w/ yogurt peanut sauce & rice noodles

Twisted Wednesday: Black Bean Salsa Quesadillas w/ carrot sticks & apple slices

Authentic Thursday: Ravioli Bisque w/ crostinis

TGIFriday: Noodle Cheese & weenies

Super Saturday: DATE NIGHT

Special Sunday: Tortilla Crusted Tilapia with Roasted Broccoli & Mushrooms, and wild rice.

Super Simple Sneaky Noodles

2011-02-13T20:23:00.000-08:00

Don't ask me why, but my kids have always called mac & cheese "Noodle Cheese." Silly kids. And being me, I like to sneak a little healthy into their cheese o' noodles. They don't know any better, but I know it IS better! As it should be ;)

Ingredients:

1 box Mac & Cheese - Make sure to read the ingredients! Buy brands that have real ingredients and NO food dye
3.5 oz. sweet potato OR butternut squash OR pumpkin puree - Baby food makes it fast/easy. But feel free to use your own purees, about 1/4 cup
1-2 T. butter
4 T. (rice) milk
salt & pepper to taste
dash of nutmeg (opt)

Directions:

Bring pot of water to rapid boil. Add noodles and cook for 7 minutes. Remove from heat.
Drain noodles, then return to pot. Add butter and puree. Stir in cheese powder until well combined.
Add milk and mix well. Add in spices and serve warm. Top with a little Parmesan, if desired.

That's it! This is usually our go-to meal when money/time is tight, so I rarely (as in hardly) make mac & cheese from scratch... It's just not worth it, unless it's for some fancy dinner party for grown ups. But if my kids are begging for some "Noodle Cheese" then I quickly throw this together and call it good. They stop whining and start eating, which makes for a happy dinner (and mom)! *B

somebody pinch me

2011-02-08T19:08:00.000-08:00

Yup, it's true :) Check it out! *B

this week's plan: 2/7 - 2/13

2011-02-06T20:19:00.000-08:00

Mexican Monday: Southwest salad with shredded beef
Oriental Tuesday: Gado-Gado
Twisted Wednesday: waffles with creamy strawberry sauce and scrambled eggs
Authentic Thursday: Vegetarian Lasagna
TGIFriday: Completos (Chilean-Style Hot Dogs) with carrot sticks and apple slices
Super Saturday: DATE NIGHT
Special Sunday: Coq au Vin with roasted asparagus

Tofu Coconut Curry

2011-02-06T19:52:00.000-08:00

When me and the hub were dating, we would regularly cook dinner together. One of the many things we have in common is our love for food ;) When we wanted to spice things up (in the food department), we'd make curry. We would add it to just about anything! Nowadays, we don't eat curry as frequently as we used to. But when we do, I'm always reminded of the good ol' dating days...

Made with coconut milk and curry, this dish is filling and full of flavor. Definitely a great addition to your rotation of ethnic/meatless meals. I will have you know that my littlest, pickiest and daintiest of eaters scarfed this down! And my older munchkin stopped complaining once he took a bite... Both parents were pleased, in taste and triumph :)

Ingredients:

1 T. olive oil
1/4 c. carrots, diced in strips
1/4 c. zucchini, diced in strips
1/4 c. onion, sliced thin
1/4 c. red bell pepper, sliced thin
1/4 c. mushrooms, sliced
1/2 block of prepared tofu OR 2 handfuls of chicken, cooked and shredded
salt & pepper, to taste
1 T. yellow curry
1 can coconut milk
1/2 t. chicken bouillon
cayenne, to taste (opt)
1/4 t. minced garlic

Directions:

Heat oil in a pot over medium heat. Add veggies and cook.
Add salt, pepper, curry, and stir. Cook for one minute. Add tofu or shredded chicken and mix well.
Add coconut milk and bouillon, stir. Bring to boil, then simmer for 15-20 minutes or until sauce thickens. Add cayenne for some extra heat.
Serve over prepared rice (Jasmine is best).

Go ahead. Allow your taste-buds to be wooed, too! *B

this week's plan (on a soapbox): 1/31 - 2/6

2011-01-30T19:50:00.000-08:00

It's high time I bring back the "dine in, not out" lo-goal, don't you think? Well, I do :) Now, don't get me wrong... I LOVE eating out. It's seriously my favorite thing to do! No joke. But, I believe eating at home is more important. And I believe meal planning is VERY important. If you want to strengthen family relationships, you eat meals together. If you want to lose weight, and make your wallets fat, you plan your meals. I believe food has the power to bring people together, and to bring out the best in them!

I used to plan an entire month's worth of meals. I know people who plan a year's worth of meals! I've found that planning a week at a time work's best for me nowadays. And I've been really happy with my meal themes. Because it works. For me. But that doesn't mean it'll work for you. Plan according to your goals and needs. Make it work for you! And then try to follow said plan. Sometimes that's the hardest part...

With that being said, here's my menu:

Mexican Monday: Salmon Fish Tacos
Oriental Tuesday: Healthier General Tso Chicken with brown rice

Twisted Wednesday: leftovers

Authentic Thursday: butternut squash mac & cheese with veggie meatballs

TGIFriday: hamburgers with potato salad and applesauce

Super Saturday: DATE NIGHT

Special Sunday: vegetable shepherd's pie and apple slices with yogurt dip

Now link-up and see if you can get anyone else on the meal planning bandwagon ;)

<div align="center"><a href="http://www.recipesviabeth.blogspot.com" title="Beth's Mess"><img src="http://i151.photobucket.com/albums/s143/SummersCamp/dine2.jpg" alt="Beth's Mess" style="border:none;" /></a></div>

how to cook tofu, part III

2011-01-30T19:00:00.000-08:00

Last week I prepped my tofu, and then I boiled it. And then I simmered it in a super yummy coconut curry (recipe coming soon)! Current verdict: frozen tofu is best. My husband even said something like, "I don't mind this tofu, but you should have cooked it like you did last time. I liked it then. It tasted better and was... meatier." So there you have it folks! From the voice of a convicted meat-lover ;) I have one more tofu experiment before I declare frozen tofu the winner. Next up: marinated tofu.

And so our tofu series continues! I'll keep you posted. *B

this week's plan: 1/24 - 1/30

2011-01-23T20:39:00.000-08:00

I think I figured out how to set up a link list, huzzah! Thanks to Candra for participating, and thanks to Jessica for suggesting such a yummy recipe :) Now, here's my menu:

Mexican Monday: Nachos with wannabe taco meat

Oriental Tuesday: curried tofu with veggies and brown rice

Twisted Wednesday: pancakes with fried eggs and bacon

Authentic Thursday: Minestrone soup with roasted garlic crostinis

TGIFriday: Sloppy Joe Schmoe's with spiced fries and applesauce

Super Saturday: DATE NIGHT

Special Sunday: tortilla crusted Tilapia, roasted asparagus, and wild rice with mushrooms

this week's plan: 1/17 - 1/23

2011-01-16T20:21:00.000-08:00

My goal this week is to find a new recipe to try next week. I think I get too comfortable making my own recipes... Let me know if there's something I just HAVE to try! Especially if it's a recipe in need of a little healthification ;)

Mexican Monday: burritos with wannabe taco meat

Oriental Tuesday: fancy Ramen

Twisted Wednesday: scrambled eggs and apple cinnamon french toast made with better bread

Authentic Thursday: Pesto Alfredo fettuccine with grilled chicken and roasted broccoli and mushrooms

TGIFriday: tuna melts with carrot sticks and apple slices

Super Saturday: DATE NIGHT

Special Sunday: BBQ Chicken with twice baked potatoes and sweet mustard green beans

All right Candra et al., time to link up :) Thanks for sharing and happy eating! *B

Pesto Alfredo Sauce

2011-01-16T19:58:00.000-08:00

We made this the other night, with grilled chicken and roasted broccoli and mushrooms. Boy howdy, it's good! I'm proud to be an Italian ;)

Ingredients:

2 cans of evaporated milk
1 stick of butter
12 oz. grated Parmesan cheese (the real stuff)
salt & pepper to taste
a dash or two of nutmeg
1/4 c. pesto
1 package fettuccine, cooked

Directions:

Heat milk and butter over medium heat until butter is melted and it starts to boil.
Reduce heat to low. Add cheese a handful at a time, stirring until smooth.
Add seasoning and allow sauce to thicken. Stir in pesto and remove from heat. Blend with a handmixer if sauce isn't smooth.
Add a cup of sauce to fettuccine. Spoon additional sauce over pasta, chicken, broccoli and mushrooms when served.

This isn't the healthiest recipe out there, by any means. Your traditional Alfredo sauce calls for cream... I opt for evaporated milk instead. This makes enough for five people, plus seconds AND leftovers! So feel free to cut the recipe in half. Enjoy! *B

this week's plan: 1/10 - 1/16

2011-01-09T19:35:00.000-08:00

A couple/few years ago when I started this blog, I had a meal plan contest. That was FUN. I want to do it again! I'll have to figure out how set up a link program... but I think it would be FUN to motivate each other to be more consistent in our meal planning and to plan more healthy meals. Shoot, we could be crazy and vow to never eat out for one month (I did that once, remember?)! Because I think that would kinda be FUN, too. Seriously though. FUN stuff. We should brainstorm further.

Mexican Monday: Enchilada soup with avocado chunks and tortilla strips.

Oriental Tuesday: Kung Pow tofu with veggies and brown jasmine rice

Twisted Wednesday: leftovers that I pulled out of the freezer and have no idea what it is (please tell me I'm not the only one this happens to)

Authentic Thursdays: butternut squash mac & cheese with veggie meatballs

TGIFridays: Chicken Salad sandwiches with Veggie Straws and Blueberry Smoothies

Super Saturday: DATE NIGHT!!!

Special Sunday: dinner at the folks :)

For those who want to participate this week (so far I have two, yay!), leave a link to your meal plan in the comments. I need to be better about perusing through cooking blogs, because it's FUN. And I really would love to see what you've got cooking. And I'd really love to tell other people what you've got cooking. So we can all have FUN planning and healthifying our meals together. Feedback is FUN for everyone! Don't you think? Happy eating *B

how to cook tofu, part II

2011-01-09T19:02:00.000-08:00

I did it!!! I discovered the secret to making tofu taste less like.... tofu. And I simultaneously figured out how to make it more firm, and.... meaty. Total tofu success, my friends :) The last time I prepped tofu, I squished it flat. And then I cut it all up into little tiny (cute?) cubes. Half of it I browned in a skillet with butter. The other half I froze. Fast forward to last Tuesday: I threw in my frozen cubes of tofu alongside my frozen veggies and cooked up your basic stir fry. And then I topped it all with peanut sauce. You can never go wrong with peanut sauce. And you know, it tasted better than the last time I smothered tofu in peanut sauce! The only difference was that I used frozen tofu this time around. So that's the secret: frozen tofu. Press it. Cube it. Freeze it. Cook it. Eat it. The end.

I'm going to try boiling it next. But I am so pleased with the results a la freezer, I'm tempted to forego the boiling and call it good. Nonetheless, I will prevail! And as always, I'll keep you posted. *B

this week's plan: 1/3 - 1/9

2011-01-02T20:37:00.000-08:00

HAPPY NEW YEAR!!! I hope 2011 is full of good food :)

Mexican Monday: Awesome Meatless Chili with Rockin' Corn Muffins
Oriental Tuesday: tofu and veggie stir fry with spicy yogurt peanut sauce
Twisted Wednesday: garden veggie quiche with better bread and sweet cran-raspberry "jam"
Authentic Thursday: butternut squash soup with mushroom and spinach paninis
TGIFriday: veggie/chicken burgers with spiced fries and apple slices with almond butter
Super Saturday: DATE NIGHT!!!
Special Sunday: roasted chicken with sweet mustard green beans and savory rosemary sweet potatoes

And I'm just going to throw this out there, but anyone interested in linking up meal plans? I know I brainstorm best off of others' ideas ;) I've never done a link party... But if you're interested in sharing (please say yes), then leave a link to your plan. Come on, it's a new year. Let's make it a yummy one! *B

Marinated Mushrooms

2010-12-29T19:46:00.000-08:00

Psst, I'm Italian. Garlic runs in my veins. True story. And on Christmas, we skip the turkey/ham reprise and opt for Italian sausages and homemade raviolis. Talk about comfort food! But no Borgia feast would be complete without marinated artichoke hearts, or marinated mushrooms. Shoot, I could eat both every day of the year! Now, I don't marinate my own artichoke hearts... that's intense! But, marinated mushrooms is beyond simple. And super delicious.

Ingredients:

1 package of fresh mushrooms
bottle of Italian dressing

Directions:

Wipe mushrooms clean with a damp cloth. Place inside a large ziploc bag, or tupperware.
Cover mushrooms with dressing, refrigerate and let sit overnight. The longer they marinade, the better!

Two ingredients and two steps. The end :) Told you it was easy. *B

still here

2010-12-28T22:04:00.000-08:00

Thank you, dearest Candra, for making a lone blogger feel good about herself :) Sorry for the unintended hiatus. I'll be back! Soon(ish). *B

holy tryptophan

2010-11-24T20:27:00.000-08:00

I made the tough call to hold off on sharing my plethora of pumpkin recipes. November isn't over yet! But Thanksgiving almost is... So I've shared three of our family's favorite side dishes. It's probably a little too late, but better now than never ;) Besides, there's always Christmas? Or fancy Sunday dinners? Whatever, these recipes are amazing regardless the occasion! And I swear, there will be pumpkin posts before the month is (officially) through. I pumpkin promise. *B

The GREAT Green Bean Casserole

2010-11-24T20:19:00.000-08:00

Last year my dear hub wanted to be fancy and forgo the infamous canned beans and soup combo and make a fresh batch from scratch. I tell you my dear friends, it was a revelation! It has changed our lives. For reals. We learned a few things since then, and what we have here is a real winner. It takes a little extra work, but man alive is it worth it! It really does take your feast to the next level of dietary awesomeness.

Ingredients:

2 tablespoons plus 1 teaspoon salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons butter
12 ounces mushrooms, trimmed and chopped
1/2 teaspoon black pepper
2 cloves garlic, minced
1/4 teaspoon nutmeg
2 tablespoons flour
1 cup chicken broth
1 cup half-and-half
1 t. Dijon mustard
2 containers of french fried onions

Directions:

Bring a large pot of water to a boil. Add 2 T. salt and beans and boil until cooked but firm (al dente?). Drain and rinse with cold water.
In large pan, melt butter over medium heat. Add mushrooms and cook for a couple of minutes before adding remaining salt and garlic.
Sprinkle flour over mushrooms and cook for a minute, creating a roux. Add chicken broth and stir until it starts to thicken.
Add half-and-half, Dijon, pepper and nutmeg. Reduce heat and simmer for 5-10 minutes, until it thickens.
Remove from heat and add 1 container of french fried onions. Add to green beans and stir until well combined. Place in baking dish and top with the other container of onions. Bake at 350 for 15 minutes.

Tip: when preparing mushrooms, do NOT rinse. Get a damp paper towel and wipe clean. Mushrooms are like sponges. So save their soaking powers for the good stuff. A waterlogged mushroom is a rubbery one... As for the half-and-half, I'm pretty sure you could get away with regular milk. But my husband is picky when it comes to "creaminess" and so I leave this dish to him. Otherwise I'd be trying to healthify it. But in all honesty, I'll eat just about anything if I'm not the one cooking it! *B

Sweet Cranberry Raspberry Sauce

2010-11-24T19:55:00.000-08:00

The other day I was watching a cartoon about Thanksgiving. And on the table were the traditional trimmings, including cranberry "sauce" in the form of a can. I laughed at how traditional that shape, and taste, has become. And I don't know very many people who actually like it... So, a couple of years ago I started making it from scratch. Because everything tastes better homemade than can-made, right? Plus cranberries are just so darn fun to cook ;) This sweet and tart sauce not only tastes great, it's literally a beautiful addition to your plate!

Ingredients:

1 c. water
2/3 - 1 c. unbleached sugar (depends on how sweet you want it)
1 bag cranberries, sorted, rinsed and drained
1 small bag of frozen raspberries (12 oz)
zest of one orange
juice of 1 small lemon
dash or two of nutmeg, ground cloves, and salt

Directions:

Combine water and sugar in saucepan, bring to a boil.
Add cranberries and bring back to boiling. Reduce heat and simmer for 10 minutes.
Add raspberries, orange zest, lemon juice and spices. Stir well and remove from heat.

When using a full cup of sugar, it tends to be a bit too sweet for my taste. Which means it's probably about perfect for the majority of America ;) This makes a relatively huge batch, so I love to freeze what's left and use it as jam. Leftover turkey sandwiches will never be the same! *B

Yummy Yammy Casserole

2010-11-24T19:44:00.000-08:00

I'm not going to even bother tweaking this recipe... If it ain't broke, don't fix it ;) Although, I am making this with rice milk and a butter substitute for the casein sensitive feasters. Either way, this is THE best yam/sweet potato casserole you will EVER have. I guarantee it!

Ingredients:

3 cups cooked and mashed red sweet potatoes or yams
2.5 cup brown sugar, divided
1/2 tsp. salt
2 eggs
1 stick of butter, divided (softened)
1/2 cup milk
1 tsp vanilla
spices to taste (opt)
2/3 cup flour
2 cup chopped pecans or walnuts

Directions:

Mix together the sweet potatoes, 1 c. of brown sugar, salt, eggs, 1/3 stick of butter, milk, vanilla and spices and place in greased baking dish.
Mix remaining brown sugar and butter with flour and nuts. Sprinkle on top of casserole.
Bake at 350 for 35-45 minutes.

Seriously, even the pickiest will find it hard to resist. Behold, and beware, sugar and its power of persuasion! Get ready to get your yum on. *B

this week's plan: nothing!

2010-11-21T21:49:00.000-08:00

I don't feel like planning. Try not to be too disappointed... I have a lot of food on my plate this week, and I'm looking forward to the literal plates of food come Thursday! I'll try and get some pumpkin recipes up tomorrow, just in case you still need 'em ;) Actually, I'd LOVE to have a pumpkin linky party. Anyone know how? Let me know if you do, please! Thanks in advance :)

And while we're at it, tell me what your favorite Thanksgiving food is. Because I really want to know! Mine is everything. Ok, fine. I'll try and narrow it down. Hmmm, this is difficult... I really do like everything but the turkey. But I always have a bite, to be fair to the bird. Maybe my favorite is gravy, because I drown everything in it! I love sweet potato casserole. And I have an awesome recipe for it. Go figure. So maybe I will try to get my act together and post a few of my favorite Thanksgiving recipes this week! Like Brad's favorite creamy green beans (or maybe my dairy free green beans for those sensitive tummies out there). Oh! Homemade cranberry sauce. It's the real deal folks. And maybe my mom will share her amazing dinner roll recipe. And her turkey brine. Mmm, I'm starting to get hungry. This feast can't come soon enough! And the best part: leftovers. *B

PS- New recipe(s) up on NPN! Check it out: Fertile Friendly Foods. I love my "job" :)

birthday dinner

2010-11-14T20:54:00.000-08:00

tortilla crusted tilapia
stuffed mushrooms
garlic & herb cous cous
collard greens
marinated artichoke hearts
martinelli's

Everything tasted great. I didn't even have to cook (much)! And the best part? We all ate together :) Me, husband, and our offspring. I've never had a more pleasant meal in my life. Happy birthday to me indeed! *B

this week's plan: 11/15 - 11/21

2010-11-14T20:37:00.000-08:00

I think the excitement induced numbness has worn off... But that doesn't mean I'm any less thrilled! I've written two articles for NPN, and I'm looking forward to writing more :) I've got a seasonal rendition of my granola "bars" called Harvest Spice Granola Rounds. And just today, I posted a recipe for Coconut Hot Cocoa. Try them, and tell me what you think! Also, let me know if you have any of your own healthy recipes you'd like featured! I'm always on the lookout for good ones ;) And now, for this week's plan:

Mexican Monday: veggie fajitas
Oriental Tuesday: pad Thai with spring rolls
Twisted Wednesday: lemon poppers with eggs
Authentic Thursday: chicken cacciatore (crockpot)
TGIFriday: grilled cheese sammies with tomato soup
Super Saturday: jambalaya a la Brad
Special Sunday: pot roast with roasted veggie medley

Sorry for the lack of recipes. It's not that I haven't been cooking... In fact, I've made pumpkin spice cake, pumpkin pancakes, and pumpkin cider. But they're not ready for the public :) So hopefully this upcoming week, I'll tweak a bit and have some yummy pumpkin recipes! I'd better hurry, because pumpkins will soon be out of style... *B

cooking naturally

2010-11-08T20:56:00.000-08:00

Brace yourselves! I'm about to tell you my exciting news. Are you ready? Yes? Ok :) So... I'm the new Cooking Naturally Editor for the Natural Parents Network!!! Ok, so you may not be as excited as I am. That's fine, I understand. I'm not living your dream, after all. I'm living mine ;)

Basically, I post a recipe every other week. And on the other weeks, I feature recipes from our readers. So if any of you have some nutritious, and delicious, recipes to share now's your time to shine! I have to warn you though... I do not consider "low-fat" or "nonfat" items as healthy. Unless they're naturally low-fat, of course. I want to focus on cooking naturally. It's only natural that I do so, right? So, no recipes containing "nonfat" cream cheese. That would be processed, not natural. However, if you happen to substitute pureed pumpkin for the oil in a cake recipe, thereby making it low-fat, then yes that would count. Because that's natural :)

That reminds me. I have a pumpkin spice cake I need to share! Along with a brown sugar Neufchâtel frosting. And no, it will not be featured over there. It will be featured here. Because it's only natural that I do so. *B

this week's plan: 11/8 - 11/14

2010-11-07T21:53:00.000-08:00

I have some super exciting news!!! That'll have to wait until tomorrow, because I'm super tired. But I already promised y'all a meal plan, so you'll get that tonight instead ;) Let's just hope I follow this week's plan better than I did last week...

Mexican Monday: taco salad

Oriental Tuesday: fancy ramen

Twisted Wednesday: pumpkin pancakes with chocolate syrup

Authentic Thursday: grilled veggies with spinach/cheese ravioli

TGIFriday: veggie burgers w/ sweet potato salad and apricot/pear smoothies

Super Saturday: bday date night at PF Chang's (hopefully)

Special Sunday: Birthday Dinner - all I know is I won't be making it :)

Upcoming recipes: pumpkin cider, pumpkin spice cake, and pumpkin pancakes. Hmm, I sense a theme... I'll probably be so sick of pumpkin when this month is over, that it won't be until next October when I'll be ~~ready to eat it~~ obsessed with it all over again. It's a vicious, and delicious, cycle. Please tell me I'm not the only one. *B

Butternut Squash Ravioli & Browned Butter Sage Sauce

2010-11-04T21:05:00.000-07:00

Ok, so this deviates a bit from my normal healthy meal... But man alive, this is a good one! And unlike most pasta dishes, this one is completely vegetarian and can be dairy free. The sauce may be lacking somewhat in nutrition, but it easily serves 10 people. So you don't have to be the martyr and eat an entire stick's worth of butter ;) It's beyond simple, and it smells (and looks, and tastes) heavenly! Definitely something worthy of a special occasion. So ignore those pesky calories, and enjoy. You're special, too :)

Ingredients:

butternut squash ravioli (Costco used to sell some, but this time I used 4 packs from Fresh & Easy - love that store!)
1 stick of butter
9-12 fresh sage leaves, rinsed and dried
Parmegiano Regiano cheese, grated (opt)
ground nutmeg, to taste (opt)

Directions:

Bring a pot of water to a rolling boil. Add salt and olive oil to water, if desired
While water comes to a boil, melt entire stick of butter over medium-high heat in a saucepan. Add sage leaves and allow butter to brown. Remove from heat.
Prepare ravioli according to packaging (only takes about 3 minutes). Drain pasta and place on a large serving tray.
Pour sauce over ravioli. Sprinkle some cheese on, and just a dash or two of nutmeg. Serve immediately.

Tip: I've found that placing raviolis on a plate, rather than in a bowl, keeps them from sticking to each other. And the warmer they are when served, the more slippery they'll be. Which means you'll actually be able to serve them, rather than ripping them apart from one another. Not pretty. Also, if you use unsalted butter, you might want to add salt to the sauce. Or allow your guests to add salt to their liking. The same can be said for the cheese and nutmeg... some people like a lot of either, both, or none at all. I happen to like a lot of everything! *B

meal plan schmeal schlan

2010-11-04T20:44:00.000-07:00

My dear friends, I do apologize! November is here (hallelujah!) and I am currently exercising my right to be lazy ;) Just trying to recupe from all the junk and hullabaloo. So, no meal plan for this week... But I promise, there will be one this Sunday. I swear! In the meantime, I'm going to try and post some of the recipes from my Halloween feast. It was, in a word, fantastical.

Did you make anything special? I'd love to see/hear it! Pretty please? *B

the family that grows together, eats together

2010-10-31T23:33:00.000-07:00

HAPPY HALLOWEEN!!!

Love, your fruit & veggies :)

PS- please, please, PLEASE excuse my nasty floors, fridge, and unfinished projects in the background. Instead, feast your eyes on this year's costumes ;) And don't you fret, I'll be back tomorrow with this week's meal plan. But for now, this chiquita is off to slumberland! *B

fanciful rustic Halloween feast

2010-10-30T10:45:00.000-07:00

Do you have a traditional Halloween dinner? Meal in a pumpkin? I've never had it, but I'd probably like it. My husband, however, would rather die... So, I've been trying to come up with something special to serve on All Hallow's Eve. Imagine, a dinner party. Outside. Haunting! And luckily for us Arizonans, we won't freeze to death. Instead, we get to pretend that the infinitesimal hint of a chill means it's getting cold soon. Which makes us feel like it might be Fall after all ;)

Now for the food. Brace yourselves! Braised beef short ribs. Butternut squash ravioli in a browned butter sage sauce. Spinach salad with a warm bacon dressing. And dark, pumpernickel bread to soak up all the goodness with. Pair it with a spiced apple cider, and then tell me you're not feeling the twitchings of bewitchings!

Your turn! What has your taste buds spooked? *B

rethinking my costume

2010-10-29T22:24:00.000-07:00

I probably should have been a bee this Halloween... Because this month has flown by, I've been so busy! And this week is no exception. I haven't made a single meal from this week's plan, and I haven't posted a single recipe listed in said plan. Sorry to disappoint :( But hopefully things will calm down(?). Ha! That's snort worthy. Maybe I should be a pig instead... I do like to eat. *B

Super Spiced Pumpkin Muffins

2010-10-29T22:16:00.000-07:00

I might be biased, but these are amazing! What can I say, I like my cooking ;) But, I will have you know that my husband will eat three before I notice and yell at him. And my coworkers will hoard them, and fight over the last one. And my husband's coworkers will beg him to share, and make him promise to bring more. So, I think it's safe to say that these are indeed pretty tasty... and very aromatic!

Ingredients:

2 eggs
1 c. pumpkin puree
1/2 c. unsweetened applesauce
1/2 c. brown sugar
1/4 c. agave nectar
1 t. vanilla
1/3 c. unbleached white flour
1/3 c. wheat flour
1/3 c. wheat germ
1/2 cup oats (thrown in a blender until fine)
1/2 T. gluten
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 t. cinnamon
1/4 t. ground cloves
1/4 t. allspice
1/4 t. ginger
2 dashes of nutmeg
1 dash of black pepper
1/2 c. walnuts (thrown in a blender until fine)
1/3 - 1/2 c. chocolate chips

Directions:

In one bowl, mix all the dry ingredients. Add chocolate chips (and nuts) and toss. Set aside.
In another bowl, mix together the wet ingredients. Fold the dry into the wet, being careful not to over-mix.
Spoon batter into prepared muffin tin. Bake at 350 for 22 minutes.

These smell sooooo good. They smell great before you even start baking them! And it only gets better in your mouth. Seriously, the spicy aromas coat your mouth and nose with Autumnal goodness. Like I said, amazing. And what's even more amazing is that these are healthy! They easily have twice the amount of fiber of your normal pumpkin muffin. They have 1/3 less sugar, too. And they're made without any oil, shortening or butter. Moist, fragrant, and deceptively delicious. Like I said, amazing.*B

Black Bean Salsa

2010-10-29T21:47:00.000-07:00

I seriously can't believe I am just now posting this. Super shame on me, because this stuff is yumtastic! Definitely my favorite go-to-dip. It's different from your normal salsa in that it's nice and chunky, and it isn't spicy. At all. It's just fresh and fabulous, and full of pretty colors! Truly a plethora of nutrients for your palate to enjoy ;)

Ingredients:

3 roma tomatoes, chopped
2 avocados, chopped
2 green onions, chopped
1 can black beans, drained and rinsed
1 can black olives, drained and sliced/chopped
1 can's worth of frozen corn
handful of cilantro, finely chopped
1-3 t. minced garlic
olive oil, 3 times around the bowl
balsamic vinegar, 2 times around the bowl
salt & pepper to taste

Directions:

Combine all the ingredients into a bowl. Keep cool until ready to serve.

We usually make up a HUGE bowl, and more often than not it's gone within a day. You can serve it as a dip with chips, a topping for salad/chicken, or a filling for burritos/quesadillas/tacos, etc. Believe it or not, it even tastes better the next day! But ours never makes it that long... *B

this week's plan: 10/25 - 10/31

2010-10-24T22:55:00.000-07:00

I can NOT believe this is the last week in October! I'm experiencing a strange mixture of emotions: sad, relieved and excited. What's that all about? This month has definitely been a busy one, and this week is bound to be busier. I'm exhausted just thinking about it. But, at least I have some yummy sustenance planned!

Mexican Monday: Indian Fry Bread with the works

Oriental Tuesday: tofu & veggie stir fry, with brown rice

Twisted Wednesday: french toast and scrambled eggs

Authentic Thursday: pizza stoup OR homemade veggie pizza

TGIFriday: veggie burgers with tater tots and banana-strawberry smoothies

Super Saturday: Halloween Party

Special Sunday: HALLOWEEN!!! Plans in the works... will get back to you ;)

Upcoming recipes (maybe): Indian Fry Bread, French toast, banana-strawberry smoothie, and a continuation of the "how to cook/like tofu" series. It is a pretty dang full week, though. So forgive me if this week's recipes are MIA. But, I will have some blog appropriate costumes to show you! For those of you who already know, shhh. *B

so gross

2010-10-18T21:20:00.000-07:00

While walking with my son to school today, I saw a preteen girl with a sucker. In her mouth. On her way to be educated. In the AM! Seriously?! Candy for breakfast??? Ok, I admit that on rare occasions I have had leftover cookies, pie, or even cake for breakfast. On a better day, a bite of chocolate with a handful of almonds... And while any of my choices are certainly on the less than healthy side, they at least have some bit of nutrition to them. Even if that nutrient is fat ;) But straight sugar? For breakfast! Insane.

Want to know what else is gross? This is:

That being said, I love their fries. *B

this week's plan: 10/18 - 10/24

2010-10-17T21:34:00.000-07:00

I think I may have fallen off the bandwagon of less meat. Not like I've gone crazy with meat, but I've been lazy and complacent. And, to tell you the truth, half the time meat sounds good to me. So I eat it. I don't know if it's the change in seasons, but I am craving meat more than usual. Regardless the reasoning, my stomach et. al has not been too pleased with me. So I'm going to try and cut back this week and refocus on more veggie friendly meals. Who's with me?!

[crickets chirping]

Anybody???

Well then fine. Be that way. But here's my plan for this week anyway:

Mexican Monday: ~~Southwest Salad with rockin' corn muffins~~ nacho salad

Oriental Tuesday: veggie spring rolls with sweet & spicy peanut dipping sauce

Twisted Wednesday: garden veggie quiche with pumpkin spice muffins and a side of fresh fruit

Authentic Thursday: tortilla crusted Tilapia, sourdough french bread with herbed brie, and a green salad

TGIFriday: father-son campout

Super Saturday: Halloween party potluck

Special Sunday: Chicken Crock Pie with poppers

Upcoming recipes: Southwest Salad, sweet & spicy dipping sauce, and pumpkin spice muffins. Oh, and a kick-butt sweet potato casserole. Maybe. And the infamous black bean salsa. Possibly. *B

ETA, Oct. 24th: Okay, so I lied. I did not post a single recipe this past week. But I did make some super awesYUM pumpkin muffins ;) Will definitely try to share those this week. For sure. Hopefully...

Lemon Poppers

2010-10-17T21:01:00.000-07:00

Now, these might sound similar to your grandma's German pancakes, puffin cake, popovers or puffy oven pancake. And it kinda is ;) But this version, like the custom crepes, are dairy free. And they're made in a muffin tin. And I can guarantee that our topping of choice will knock your socks off!

Ingredients:

2 T. butter
2 eggs
1/2 unbleached all-purpose flour
1/2 c. rice milk
1/4 t. salt
fresh lemons
powdered sugar

Directions:

Heat oven to 400 degrees. Divide butter equally into muffin tin and melt butter in the oven.
Beat eggs in a bowl. Then beat in flour, rice milk and salt. Be careful not to overbeat.
Pour batter evenly into muffin tin. Bake for 12 minutes, or until puffy and golden.
Serve warm. Squeeze lemon juice generously, and sprinkle with copious amounts of powdered sugar.

Boy howdy, are these things tasty! Maybe not the best thing for you, but eaten every once in a while turns it into a real treat. Especially with the lemon-sugar combo. Reminds me of lemon bars! I'm sure these would be great with jam, or syrup, but why bother ;) In all honesty though, these would be pretty good served savory, too. Try them with the Chicken Crock Pie recipe. Mmmm. Or, you can just stick to the sugared lemon topping. I wouldn't blame you either way! *B

Ravioli Bisque

2010-10-17T20:37:00.000-07:00

There's this DARLING tea house close to where I live. Ooh, I love a good cuppa... Can't wait until it gets cooler here! Then it's tea (and soup) time, my favorite. Anyone interested in a tea party? Anyway, one day I went with my mom to this lovely tea house and was spoiled with tea, fresh fruit, tea sandwiches, scones, lemon curd, and pastries. And soup. They served this tomato bisque that was so lip-smackingly delicious that it was borderline rude. Here we are, trying to be civilized and fancy-ish, and we're licking our bowls clean! As you can imagine, the soup bewitched me and I vowed then and there to make something similar. And I believe I have :)

Ingredients:

1 can tomato soup
1 can mushroom soup
1 can diced/crushed tomatoes
1.5 can of water
1 t. beef bouillon
2 T. brown sugar
basil and garlic seasoning, to taste (about 1/2 t. each, if you must know)
2 handfuls of frozen raviolis (spinach & mushroom)

Directions:

Combine soups, tomatoes and water in soup pot. Bring to a boil.
Add bouillon, sugar and seasoning. Reduce to simmer.
Add raviolis and cook until tender. Remove and chop raviolis; return to soup and stir.
Serve with Parmesan cheese, if desired.

I'm sure the the tea house bisque was more refined. And perhaps more complicated... But, this soup is quick and easy. And my entire family loves it. Definitely a win-win in my book! *B

how to cook tofu, part I

2010-10-17T20:17:00.000-07:00

I made tofu this week. It was ok. I've never been a huge fan of the stuff, but I'm determined to find a way to make it more palatable! My husband thinks it's a waste of time, but I love a good food challenge... so I'm going to document my tofu experiments in hopes of enlightening myself, and any others who might feel similarly ;)

This week I decided to just pan fry it. First, I drained and rinsed an extra firm block of tofu. Then I got my cookie sheets, paper towels and canned food. And then I pressed those puppies good! Next, I cut them up into little cubes and tossed them into a hot skillet with a little butter... I figured they could use a little fat. And nothing makes food brown beautifully like butter! I may be a nutritionist, but I know when to admit the benefits of butter.

So, the tofu browned up nicely. And the texture wasn't too bad. Flavor was ok, but that's probably because we drowned it in peanut butter and soy sauce! So my next tofu adventure will include freezing and boiling. And thus concludes the first of our tofu series. *B

Custom Crepes

2010-10-11T21:30:00.000-07:00

These babies are beyond versatile! They can be sweet or savory; it just depends on what you fill them with. And they freeze beautifully. This is your basic crepe recipe, with just a little tinkering... I haven't tried making whole-wheat crepes, and I don't think I ever will! That's what pancakes/tortillas are for ;)

Ingredients:

1 1/2 c. unbleached, all-purpose flour
1 T. unrefined sugar (but not coarse)
1/2 t. baking powder
1/2 t. salt
2 c. rice milk
2 eggs
1/2 t. vanilla (omit for savory crepes)
butter or non-stick spray

Directions:

Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients and beat until smooth.
Heat non-stick skillet over medium heat. Melt butter, or spray pan, and pour just enough batter to cover bottom of pan. When bubbles start to form and the edges start to curl, carefully flip the crepe and cook for another minute or so. Both sides should be golden.
Fill crepe with fillings of choice. Roll up and enjoy!

Tip: If you plan on freezing your crepes, simply place a sheet of wax paper between each crepe. Put crepes in ziploc bag once cool and place on flat surface in the freezer. They also freeze great when filled... and you can't help but feel fancy when eating them. You can make them as healthy or unhealthy as you want. It all comes down to how you fill 'em. Right now I'm dreaming of a pumpkin pie filling and topping it with some fresh whipped cream and chopped pecans. Mmm. *B

and the winner is

2010-10-11T10:40:00.000-07:00

...[drum rolls ensue]...

TARA!!! You, my dearest Texan, are one lucky lady. I know my beloved plate will be equally loved by you :)

After all was said and done, I had over 40 entries! Thanks to random.org for making my job easier ;) You gals sure know how to make a girl feel good about herself! Thank you. And many thanks to everyone who commented, tweeted, face-booked, blog posted, etc. And thank you for following my blog! Seriously. I hope you find this site a fun and helpful pit-stop amongst the world wide web...

Now, enjoy the rest of the month! It's the best month of the year, after all. So, who's ready for some yummy pumpkin recipes?! *B

sometimes sweet

2010-10-10T22:53:00.000-07:00

Sometimes, when I'm feeling naughty/indulgent (which is more often than not), I add chocolate to my baking. What, like you haven't noticed??? Yes, it's true. Most of my healthy muffins have little bits of antioxidant goodness in them in the form of chocolate chips... I don't make many cookies, or sweets in general. But, I do have a huge bag of chocolate chips in my fridge. And when I say huge, I mean Costco HUGE ;)

Sometimes, we need to treat ourselves. Reward ourselves for making good choices. It's called positive reinforcement. Perhaps you've heard of it? I'd hate to go through all the trouble of making a nutritious muffin, or granola bar, and then have it sit uneaten. By throwing some chocolate in there, I've turned something that is good for you into something that also tastes good. If you're a super-duper health nut and you've banned sugar from your life and have no need for chocolate like us lesser mortals, then feel free to leave them out! However, I like to leave mine in, in an effort to sneak the good stuff into the good mouths of my family and friends.

Sometimes, when I make my granola rounds, I'll put a few of those chocolate chips on top. When I pull them out of the oven, I spread the now melted chips around and voila! a chocolate "covered" granola bar. I don't know about you, but pulling teeth would be easier than getting my kid to eat his home-packed lunch at school every day. He's much too busy talking/playing to be bothered with some healthy snack his mom made. But when he sees that chocolate "covered" granola bar, he's compelled to devour it! And he's left feeling special, while his tummy feels full.

Sometimes, this nutrition nazi of a mom needs to feel special, too. And so she'll break up a normal granola bar and throw in a few chocolate chips and voila! chocolate cranberry granola for breakfast. Yes, it's true. Chocolate does indeed have antioxidants in it :) And sometimes, being healthy means treating yourself to something sweet. *B

this week's plan: 10/11 - 10/17

2010-10-10T20:32:00.000-07:00

Maybe I'm the only one who benefits from these weekly meal plans... But in case you're in need of some ideas, I will continue to plan and post! Hope it helps jump-start your own creativity :)

Mexican Monday: Southwest Chicken crepes (ETA: not recommended together, but they're both good on their own... maybe if I came up with a polenta type crepe)

Oriental Tuesday: tofu with spicy peanut sauce, veggies and noodles

Twisted Wednesday: lemon poppers and scrambled eggs

Authentic Thursday: ravioli bisque

TGIFriday: hotdogs, carrot sticks and applesauce ~~potato salad, and strawberry smoothies~~

Super Saturday: date night

Special Sunday: veggie lasagna, toasted sourdough French bread with herbed brie, and green salad

Upcoming recipes: custom crepes, how to cook/like tofu, lemon poppers, ravioli bisque, ~~potato salad, and strawberry smoothies~~. Wow, that's a lot of recipes! I want to start reviewing cookbooks, and nutrition books, as well as certain cooking products (like MSG-free bouillon). So, we'll see if I can sneak a few in this week, too ;)

Also, if anyone has a favorite meal that may be a little (or a lot) on the unhealthy side, and you'd like me to tweak it, let me know! I love getting helpful feedback, and I thought you might, too. Or maybe I'm crazy, and people think I'm crazy for wanting to healthify something like potato salad... But, I really do enjoy the challenge! That's why I'm here, my friends :) And FYI, healthify is now an official word. *B

Peanut Butter Syrup

2010-10-09T11:52:00.000-07:00

Look, a picture! Sometimes I amaze even myself ;) Seriously though, photo or no photo, this stuff is pretty gosh darn amazing.

Ingredients:

1/2 c. maple syrup (the real deal)
1/4 c. natural peanut butter
1/4 c. unsweetened applesauce
1/4 c. honey
1/2 t. salt
cinnamon to taste (opt)

Directions:

Combine all ingredients in a small saucepan and heat over medium-low, until salt is dissolved and syrup begins to boil. Remove from heat, stir well and serve warm.

Goes great with pancakes (duh), or waffles (duh again), but I'm positive it would be totally awesome over some vanilla ice cream. *B

Blueberry Smoothies

2010-10-09T08:06:00.000-07:00

This sweet drink is FULL of antioxidants and potassium. So good, and so good for you! Just the way I like 'em ;)

Ingredients:

1 1/2 c. grape juice
1/2 c. water
1 frozen banana
4 handfuls frozen blueberries
1 handful of spinach (opt)

Directions:

Combine grape juice and water in a blender. Add the rest of the ingredients and blend.

Tip: if you're a part-time lover and a full-time friend of fresh spinach, you can extend its shelf life by freezing it raw! I like to buy a bunch or two of spinach, trim off the stems and give them a good rinse. I end up rinsing them three times to get all the sand and grit off of them... You can buy fresh, prepped spinach in a bag, too. Then just stick as much as you can into a large ziplock bag and pop those green beauties in the freezer. Break off handfuls when you need them (great for smoothies or soup). So, go green and freeze those leaves! *B

sloppy joe-schmoe variations

2010-10-09T07:44:00.000-07:00

Of the less meaty kind! Oh, these still have plenty of meat... Just less of it. You can make these like you would combo tacos. Just omit the taco seasoning. Or, you can make them with 1 part ground beef, 1 part ground turkey, and 1 part cooked wild rice (brown rice would be fine, too). Cook the rice in beef broth for extra flavor. I made the rice variation just last night, and there were no complaints from the man-fan(s) o' meat. You might want to make them less sweet, too. Just tinker with the brown sugar until it suits your taste buds. And you can always sneak more veggies in ;) You can dice up some zucchini, or mushrooms, and cook them right alongside the red bell pepper. You can even try reducing the tomato sauce by half, and substituting the rest with some sweet potato puree. The possibilities are endless! Be creative and have fun. Because being healthy is just that. *B

original recipe here

beadboard giveaway

2010-10-08T09:42:00.000-07:00

If you've ever visited my home blog, you would know how CRAZY in love I am with beadboard! I plan on using it in just about every room in my tiny townhouse... And beadboard in the kitchen is like frosting on the cake. Please tell me I'm not the only one who wants a kitchen like this:

Yeah, I didn't think so ;) All that glorious beadboard! Pardon me while I wipe the drool off my face. Anyway, I just stumbled across a super fun food blog called Envy My Cooking. Awesome site. And right now they have an awesome giveaway! So get your tootsies over there and enter. I promise, I won't be too jealous if you win. Ok, I might be just a tad bit envious. Good thing green looks good on me! *B